| 摘要 |
PURPOSE:To reduce the amount of insoluble residue of soybean abundantly generated in production of soybean curd and to provide a soybean curd more healthy than the convenient one. CONSTITUTION:This production method comprises roughly grinding dry soybean using a special machine, scattering the skin of the soybean using a windmill, preparing a soybean milk and subsequently admixing HIJIKI (kind of brown algae; Hizikia fusiforme), FUNORI (a glue plant), WAKAME (a seaweed; Undaria pinnatifida), etc., good for health with the resultant soybean milk. |
