| 摘要 |
PURPOSE: A producing method of bean curd using rice containing a Lentinus edodes mycelium and Japanese apricot as coagulating agents is provided to prevent the usage of chemical coagulating agents. CONSTITUTION: A producing method of bean curd using rice comprises the following steps: soaking 1.5kg of rice and 3.5kg of soybeans in water(S1); crushing the water soaked rice and soybeans using a crusher(S2); mixing the crushed mixture with 20g of antifoaming agent and 80g of water(S3); filtering bean curd dregs from the mixture using a filtering device, and heating the obtained soymilk with rice at 95-102 deg C using steam(S4); adding 4g of 4g of Japanese apricot syrup, 200ml of Lentinus edodes mycelia, and 15g of salt into the heated mixture for coagulating(S5); crushing the coagulated mixture into the size of 4-5cm(S6); compressing the crushed mixture on a bean curd plate using a compressor(S7); and cooling the compressed bean curd using the rice, and cutting the bean curd into the predetermined size(S8). [Reference numerals] (AA) [4 deg. C Standard] 2 hours for rice, 16-18 hours for soybeans; (BB) Water soaked soybeans and rice; (CC) Antifoaming agent and water mixture; (DD) At 90-102 deg. C for 15 minutes; (EE) Adding Japanese apricot and Lentinus edodes mycelia; (FF) Crushing the mixture after 10-15 minutes; (S1) Soaking process of the rice and the soybeans in water; (S2) Crushing process; (S3) Mixing process; (S4) Filtering and boiling process; (S5) Coagulating process; (S6) Crushing process; (S7) Compressing process; (S8) Cutting process |
