FUNCTIONAL FOOD USING THE RESIDUE OF BEAN CURD AND THE MANUFACTURING METHOD THEREOF

摘要

PURPOSE: A functional fermented bean-curd dregs composition and a producing method thereof are provided to prevent the generation of bad smell from fermented bean-curd dregs by reducing the fermentation time. CONSTITUTION: A producing method of a fermented bean-curd dregs composition comprises the following steps: washing and soaking soybeans in water for easily extracting water-soluble protein and solid components(S10, S20); grinding the soybeans using a mill(S30); filtering the ground soybeans for separating soymilk and bean-curd dregs(S40); mixing the bean-curd dregs with lentinus edodes or sea tangle(S50); and naturally fermenting the bean-curd dregs mixture at 38-40 deg C for 22-26 hours in a fermentation chamber before molding and packaging(S60, S70, S80).