| 摘要 |
A method of manufacturing food ingredients containing beans by agitating bean milk and salt to produce uncurdled bean curd(sun dubu, soft tofu) is provided, which produces the food ingredients having medicinal value of beans in dough form or powder form and minimizes the amount of wheat flour or starch to be used during the manufacture of food containing noodles. Beans are soaked in water, ground, heated at 90 to 105deg.C for 30 to 60min, cooled to 65 to 75deg.C and filtered. Then 100 parts by weight of bean milk is mixed with 2 to 5 parts by weight of salt and agitated for 5 to 10min to produce uncurdled bean curd which is dehydrated, put into a molding frame and compressed to produce bean curd with a thickness of 0.1 to 3mm. The bean curd is completely dried, mixed with wheat flour in a weight ratio of 1:1 and ground. In the mixing process, 100 parts by weight of the bean curd is mixed with 0.2 to 0.7 parts by weight of salt and 3 to 8 parts by weight of sugar. |
