http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016167469-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_70e35af43786746c89c77a0ac71bc548 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2016-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1448767b838a32799726f43b3985f930 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59ad5e2105dd308c7e5d055959dfda7f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2946bfe47ffe514d85d75c584744730 |
| publicationDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2016167469-A1 |
| titleOfInvention | Bean curd of canavalia gladiata and method for manufacturing same |
| abstract | The present invention relates to a bean curd of Canavalia gladiata and a method for manufacturing the same. The bean curd of Canavalia gladiata according to the present invention is formed as a coagulated material generated from slurry of 93-97 wt% of soybeans and 3-7 wt% of a roasted Canavalia gladiata powder. According to the present invention, a functional bean curd retaining palatability and eating convenience and having excellent sensory properties resulting from color, taste, flavor, and mastication can be provided by utilizing a roasted powder of Canavalia gladiata , which is known to have excellent nutritional and pharmaceutical characteristics and has not been used to manufacture a bean curd due to excessive hardness thereof. |
| priorityDate | 2015-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.