| 摘要 |
PURPOSE: Provided is bean curd made from soybeans and milk, which has abundant nutrients and improved taste, and of which digestion and storageability are improved. CONSTITUTION: A manufacturing method of bean curd made from soybeans and milk is characterized by the steps of: soaking soybeans in a mixture of water and milk in a mixing ratio of 250:350; crushing the soybeans which are crushed and boiled with adding water and milk in a mixing ratio of 2:3; coagulating soybean milk with magnesium then adding lactic acid bacteria thereto; and forming it in a frame at 35-45 deg.C and aging it. |
