| 摘要 |
A method of producing soybean milk and bean curd(dubu, tofu) by germinating soybeans and then subjecting to grinding, steaming and finely grinding without separating bean curd refuse(biji, okara) is provided. The food products contain various proteins, nutrient components and functional materials as it were and are increased in isoflavone, GABA and vitamin C. Soybeans are soaked in water 10 to 30deg.C for 1 to 15hr, germinated at 10 to 30deg.C for 2 to 48hr, added with 0.002 to 0.2% by weight of a defoaming agent and heated with steam at 85 to 110deg.C for 1 to 10min. The heated soybeans are finely ground to 0.06 to 200mum and cooled at 0 to 20deg.C. The soybean milk is filtered, added with cross-linked enzymes and coagulants and then heated. The bean curd is any one selected from the group consisting of uncurdled bean curd, soft bean curd, filled Kinugoshi and cut Kinugoshi. |
