| 摘要 |
A method of manufacturing Kong biji, literally "bean curd refuse" as a kind of bean curd refuse(biji, okara) by heating ground soybeans, adding a coagulant to heated soybeans and fermenting the soybeans after removal of water is provided, which uses whole soybeans without the bean curd refuse as raw material and retains protein contained in soybeans as it was. Soybeans are washed with water, soaked in water for 12 hr, ground by a stone mill, heated at 100deg.C for 10 to 15min and added with a coagulant(Mgcl2). After removal of water in a bag, the soybeans are fermented for 14hr and added with salt.
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