| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a soybean curd (tofu) excellent in coagulation quality by a lactobacillus fermentation without using a coagulating agent to solve problems in producing conventional wet type tofu, i.e., the loss of nutrients and reduction of yield caused by the formation of soybean curd refuse, waste water treatment, etc. <P>SOLUTION: This method for producing the tofu excellent in elasticity and strength by using fine whole fat raw soybean powder without separating the soybean curd refuse is provided by fermenting and coagulating by using only a pro-biotic lactobacillus and transglutaminase enzyme without using the coagulating agent. <P>COPYRIGHT: (C)2009,JPO&INPIT |
