| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c3465003cd7975ec09757191795d5e4d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6f84ba4dd294478be64a3ea0df4b3c5d |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103
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/A23L11-65 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 |
| filingDate |
2005-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfbd05d37f07bdbae404d248e37348b7 |
| publicationDate |
2005-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2005087019-A1 |
| titleOfInvention |
Soymilk containing soybean hypocotyl in high proportion and soybean curd therefrom |
| abstract |
Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produced a special soymilk containing soybean hypocotyls more than in ordinary soymilks. In particular, there is produced a smooth soymilk containing soybean isoflavon in a high concentration through a process comprising triturating soybean hypocotyls or processed soybean hypocotyls containing soybean isoflavons whose total contents amount to a concentration as high as 1050 to 2800 mg/100 g so as to result in a content of 4 to 10 wt.% with the use of soymilk in place of branch water and further applying a wet levigation technology involving high-pressure homogenization without separating of bean curd refuse. Moreover, there is produced a smooth delicious soybean curd by simultaneous use of a coagulating agent and a crosslinking enzyme. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2020208734-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018117642-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103211033-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015139394-A |
| priorityDate |
2004-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |