| 摘要 |
PURPOSE: A method of manufacturing rice-mixed tofu is provided to reduce manufacturing costs compared to manufacturing tofu only made of beans and to make a rice-mixed tofu with a good and smooth taste. CONSTITUTION: A method of making rice-mixed tofu comprises: a step of mixing crops including beans, corn, and Perilla frutescenes processed; a step of processing rice including washing the rice in water; a step of pulverizing mixed crops with rice which include 60-80 by weight% of mixed crops and 20-40 by weight% of processed rice; a step of adding an antifoaming agent in the mixed crops with rice to remove foam; a step of adding anti-oxidants to the mixed crops with rice and without foam; a step of obtaining soy oil extracts by sifting the mixed crops with rice and without foam; a step of boiling the soy oil extract at a temperature of 95°C-100°C for 5-8 minutes; a step of solidifying the extracts by adding glucono-delta-lactone and a natural coagulating agent to the boiled extracts; a step of shaping the boiled extracts by pouring the boiled extracts in a frame; and a step of wrapping the resulting tofu after cutting the boiled extracts shaped in the frame. The natural coagulating agent is perilla oil. The natural anti-oxidant is chosen from the extracts of stevia, green tea, and sage. The natural coagulating agent is magnesium chloride. [Reference numerals] (S1) Step of mixing crops; (S10) Step of cutting and wrapping; (S2) Step of processing rice; (S3) Step of pulverizing mixed crops; (S4) Step of removing foam; (S5) Step of processing sulfation; (S6) Step of extraction soy oil; (S7) Step of boiling; (S8) Step of solidifying; (S9) Step of shaping tofu |
