http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180037437-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e983292fb14719061973f230fb11534a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2016-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c64af77c4fc7246e42d4efa3aef7253 |
| publicationDate | 2018-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180037437-A |
| titleOfInvention | Manufacture Method For Green Tea bean curd |
| abstract | The present invention relates to a method for producing green tea tofu, more particularly, to a method for producing tofu in which a bitter taste and a bitter taste of green tea are blended together while consuming an excellent nutrition content and a health-friendly green tea component, To a method of manufacturing a green tea tofu which can be ingested without the use of such a method. The method of manufacturing a green tea tofu according to the present invention is characterized by comprising: a first step of sorting colored green tea from April to May; A second step of drying the selected green tea in a shade for 3 to 5 days; A third step of putting the dried green tea in a pot for 10 to 15 minutes; A fourth step of rubbing the green tea with a hand to manufacture the green tea into a cylindrical shape; A fifth step of concentrating the green tea to produce green tea extract; A sixth step of mixing the green tea extract with fruit juice and then filtering to prepare a green tea mixture and aging the green tea mixture; A seventh step of immersing the molten soybean in the aged green tea mixture to make beans, and then pulverizing the beans to produce pulverized products; Heating the pulverized product, filtering the pulverized product, and separating the pulverized product into a soybean milk and a beverage; A ninth step of heating the soybean milk and adding a coagulant; And adding the coagulant to the soybean milk in a mold, followed by compression and dehydration to produce a tofu. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115299571-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019190285-A1 |
| priorityDate | 2016-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.