TOFU MANUFACTURING PROCESS

摘要

A method for producing tofu having an improved taste which comprises soaking whole soybeans before passing the soaked soybeans through a dehulling machine, comminuting soybeans to produce a slurry, cooking the slurry, extracting okara from the slurry to produc soymilk with solids at the level of 10 to 13%, removing additional water from the soymilk without the use of additional heat to increase the concentrations of solids to at least 14%, adding a coagulant mixture to the concentrated soymilk while mixing at a temperature of about 60 to 75 degC, and coagulating the soymilk at an elevated temperature for 30 minutes or longer.