| 摘要 |
<P>PROBLEM TO BE SOLVED: To produce a delicious bean curd (a functional bean curd) having excellent functionality in high economy without discharging waste materials by utilizing bean curd lees discarded in a large amount in a production process of a soybean product such as the bean curd and a soybean milk which are excellent foods as the food containing vegetable protein. <P>SOLUTION: The functional bean curd is produced by adding water to the bean curd lees formed in the process for producing the soybean foods such as the soybean milk and the bean curd, further adding a plant tissue-degrading enzyme to the resultant mixture, subjecting the product to enzymic reaction while carrying out a mechanically and finely pulverizing treatment in the liquid, adding and mixing the soybean milk formed at the production process of the soybean food to and with the reaction product to provide a functional milk wholly comprising the bean curd lees, and adding and mixing a coagulant to and with the resultant functional milk to provide the objective functional bean curd. Preferably, an enzymic reaction is carried out by adding and mixing a protein-crosslinking and binding enzyme to and with the soybean milk in the process. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
