Process for the production of a food material
CA 1307697 C · Owner: Kiuchi, Hiroshi · Inventors: Murakami, Kazuo; Kiuchi, Hiroshi; Murata, Katsumi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention relates to a process for the production of a food material from soybean milk. Prior art food materials are generally produced by coagulation of soybean protein which results in poor texture and taste. In this invention, soybean milk is treated with protease, at a pH in the range which does not result in acid coagulation and in the presence of a magnesium salt at a concentration in the range which does not cause substantial magnesium coagulation, to flocculate the protein in the soybean milk. A food material having good texture and high processability is then obtained.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted September 22, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended September 22, 2009.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.