http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210067269-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99481e1f186dc39ad84b117d842f90f3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2019-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c8450f93f06727ac2a22e8c32bc984c |
| publicationDate | 2021-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210067269-A |
| titleOfInvention | Manufacturing Method for Soy Powder |
| abstract | The manufacturing method of soybean powder for a bakery material of the present invention is configured as follows. After washing soybeans to promote amino acid decomposition of soybean flour, immerse the beans in a diluted sugar solution mixed with 1-5% sugar in purified water at 30-40℃ for 2-4 hours, and then on a tray for 6-12 hours. The pre-treatment step is to remove the water by standing still, and the pretreated beans are rotated 2 to 4 times for 5 to 10 minutes in a heating pot at 180 to 190 ° C. Separation step, mix soy flour with purified water in a ratio of 1:2, mix 0.1% to 0.5% of enzyme, and react with enzyme at 45~55℃ for 3~6 hours in a reactor, and then spray-dry the soybean flour enzyme reaction product to soy flour consists of steps to obtain |
| priorityDate | 2019-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 139.