| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3eb233a0f661891ebeb587ea7abdc0e9 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-025
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-45 |
| filingDate |
2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_568cf8db913520ab8c29f5e4599d4d92
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58b2a92b11e883c34d62867fd5f93676
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02f7cbd4ddca440cc1a78014a17d763e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4610e1412ae39525f38735b64a300bbb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17f5dbe86c48864bafa75d8dcc42133b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59e9b0b4081bdd08d75e0784fdeddc43 |
| publicationDate |
2022-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11324242-B2 |
| titleOfInvention |
Method for preparing tofu by using freeze coagulation |
| abstract |
The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu. |
| priorityDate |
2017-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |