WHOLE BEAN CURD METHOD FOR USING FULL FAT ACTIVATED SOY BEAN FLOURS AND ENZYME

摘要

A method of manufacturing whole grain bean curd using full-fat enzyme active soybean flour, soft water, enzyme and magnesium oxide as a coagulant is provided. The method improves productivity, reduces the cost of production and produces the titled product with excellent texture, elasticity and taste and high commercial value. A full-fat enzyme active soybean flour and a soft water are mixed in a ratio of 1:5.5 to 6L, steamed at 102deg.C and cooled to 5deg.C to obtain soybean milk with 11 to 12deg. Brix. The soybean milk is mixed with 0.2 to 0.3% by weight of enzyme followed by 0.2 to 0.3% by weight of magnesium oxide as a coagulant, steamed at 55 to 65deg.C for 30 to 50min and sterilized at 121deg.C for 4min.