| 摘要 |
PURPOSE: To obtain a whole grain bean curd removed in roughness in mouths, holding the characteristic smooth mouth touch of bean curd, excellent in nutrient balance and texture, and useful for health, etc., by treating the whole grain soybean powder obtained by grinding dry soybean, etc., under specific conditions. CONSTITUTION: Whole grain soybean powder obtained by grinding dry soybean or humidified soybean in an amount of 100 pts.wt. (as the solid content) is mixed with 700-2000 pts.wt. of water and 0.5-5 pts.wt. of a food emulsifier such as a sucrose fatty acid ester or a sorbitan fatty acid ester, and subsequently sufficiently stirred to obtain a whole grain soybean milk. This whole grain bean milk is continuously stirred at >=65 deg.C to accelerate the emulsification of the whole grain soybean milk, and subsequently mixed with a coagulating agent such as magnesium chloride. Before perfectly coagulated, the early coagulated whole grain soybean milk is charged in a mold frame having a filtration cloth set therein and subjected to the removal of water to obtain the objective whole grain soybean curd. |
