| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8d0fc2b70675ee19bd5fc464f5ae9061
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1b9fef09adecc4b3f3b23eca320fdd1d |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5486
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
| filingDate |
2020-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_946d569c446605b2fd230172f1546a8b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8e036398d3871cf19a1bdbea36d0576 |
| publicationDate |
2022-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20220076061-A |
| titleOfInvention |
Textured vegetable protein using rice protein and its manufacturing process |
| abstract |
The present invention relates to a plant tissue protein made from rice protein and a method for producing the same, and more particularly, the present invention comprises the steps of: (A) mixing raw materials of protein, starch, and moisture; (B) extruding the mixed raw material; And (C) relates to a method for producing a tissue rice protein comprising the step of drying the extrusion-molded tissue rice protein (TRP) and the tissue rice protein prepared by the method. The tissue rice protein prepared by the method of the present invention has an effect that can be usefully used in the production of meat substitute-related products in the food industry, such as exhibiting a water absorption capacity of 80% or more and achieving a texture sensitivity of 97% or more. |
| priorityDate |
2020-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |