| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_04a02bf1a1ce3247f268d619beb41bc5 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-242
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-228
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-54252
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36
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/A23L3-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-005 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate |
2004-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f658bc55d9748b9d8502aea7477c8de |
| publicationDate |
2006-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2006188637-A1 |
| titleOfInvention |
Raw material for food containing soybean component, food containing soybeam component from the raw material, and process for producing the food containing soybean component |
| abstract |
The present invention provides a food containing soybean component and exhibiting smooth texture even on restoration to ordinary temperature after freeze-up (including lyophilization); the food is produced by mixing a soymilk coagulant (b) capable of coagulating a soymilk-like liquid (a) and a gelling agent (c) capable of gelation of soybean curd components on cooling with a soymilk-liquid (a) as well as mixing a thickening treatment agent (d) derived from yam belonging to Dioscoreacea and/or thickening heat treatment agent (e) derived from cheese whey, optionally together with a shape loss preventing agent (f) derived from an animal protein, thereafter heating the mixture to coagulation temperature of the soymilk coagulant (b) or higher and finally cooling the hot mixture. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9028904-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101162832-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103564147-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109042899-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109042900-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010112144-A1 |
| priorityDate |
2003-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |