| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-346 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
| filingDate |
2018-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_733e2dd69f9305adf1e913c29090a8ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d1ee1ec8d42e9010da5377287d8d248
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4af484ffb9c0f6b0b267b58bf6b298d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_634fd033a220937a946bf2d7f1cdd8c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc1b935aded5644ee894cf6b560567f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a652d03275d4d7983b1662a8677bf1e9 |
| publicationDate |
2020-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200012170-A |
| titleOfInvention |
Method for manufacturing of meat type soybean and meat type soybean prepared thereby |
| abstract |
The present invention relates to a method for producing a convenient vegetable meat and to a convenient vegetable meat prepared according to the present invention, comprising: (A) treating a tissue soy protein with a proteolytic enzyme; (B) performing a reaction by mixing the tissue soy protein and transglutaminase; (C) first heating the soybean protein treated with transglutaminase with superheated steam; (D) secondary heating the tissue soy protein primarily heated with the superheated steam with a grill; And (E) cooling the tissue soy protein secondary heated with the grill, thereby providing a vegetable meat having similar texture and hardness to animal meat and excellent sensory properties. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220169491-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220102719-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113647507-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022097745-A1 |
| priorityDate |
2018-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |