Soybean-meat manufacturing method and Soybean-meat using the same

One embodiment of the present invention relates to soybean-meat and a method for producing the same, and more specifically, to provide a method for producing soybean-meat convenience food and soybean-meat convenience food using the same, which reduces the content of gluten used as a binder in conven...

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Hauptverfasser:	YANG HAN JOO, PYO DAE KYU
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	YANG HAN JOO PYO DAE KYU
description	One embodiment of the present invention relates to soybean-meat and a method for producing the same, and more specifically, to provide a method for producing soybean-meat convenience food and soybean-meat convenience food using the same, which reduces the content of gluten used as a binder in conventional soybean-meat convenience food and improves the taste and texture of soybean-meat. 본 발명의 일실시예는 콩고기 및 이를 제조하기 위한 방법에 관한 것으로서, 보다 상세하게는 종래 콩고기 간편식품의 결착제로 사용되는 글루텐의 함량을 감소시키고 콩고기의 식미 및 식감을 개선하는 콩고기 간편식품 제조방법 및 이를 이용한 콩고기 간편식품을 제공하는 것이다.
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PYO DAE KYU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20210114616A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YANG HAN JOO</creatorcontrib><creatorcontrib>PYO DAE KYU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANG HAN JOO</au><au>PYO DAE KYU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Soybean-meat manufacturing method and Soybean-meat using the same</title><date>2021-09-24</date><risdate>2021</risdate><abstract>One embodiment of the present invention relates to soybean-meat and a method for producing the same, and more specifically, to provide a method for producing soybean-meat convenience food and soybean-meat convenience food using the same, which reduces the content of gluten used as a binder in conventional soybean-meat convenience food and improves the taste and texture of soybean-meat. 본 발명의 일실시예는 콩고기 및 이를 제조하기 위한 방법에 관한 것으로서, 보다 상세하게는 종래 콩고기 간편식품의 결착제로 사용되는 글루텐의 함량을 감소시키고 콩고기의 식미 및 식감을 개선하는 콩고기 간편식품 제조방법 및 이를 이용한 콩고기 간편식품을 제공하는 것이다.</abstract><oa>free_for_read</oa></addata></record>
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subjects	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	Soybean-meat manufacturing method and Soybean-meat using the same
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