| 摘要 |
PROBLEM TO BE SOLVED: To obtain a soybean milk coagulant that produces Tofu having always constant quality, taste and texture with excellent palatability and elasticity. SOLUTION: Seaweeds as sea tangle and the like are soaked in water for a certain time or thoroughly boiled in hot water, then the sea weeds are removed to prepare the primary extract. The primary extract is concentrated up to 53-57 wt.%, separated, filtered with a 100 mesh filter to give seaweed essence. In a preferred embodiment, the primary extract is repeatedly subjected to concentration and separation and filtered through a 100 mesh filter to prepare the seaweed extract 1. This essence 1 is mixed with an aqueous solution of a known coagulant as bittern prepared by dissolving the coagulant in water, subjecting the solution to aging and adjusting the concentration to 38-42 wt.% finally at a ratio of 0.4-0.8 per 1 of the extract thereby preparing the objective soybean milk coagulant. |
