PRODUCTION OF FERMENTED SOYBEAN CURD

摘要

PURPOSE:To obtain TOFU (fermented soybean curd) having good absorption and digestion and rich in nutritive value and having good texture by forming OKARA (bean curd refuse) into paste by vegetable cell wall decomposing enzyme, mixing the paste with soy-milk and thermally solidifying the mixture. CONSTITUTION:OKARA (bean curd refuse) separated from soy-milk of soybean is mechanically ground and thermally sterilized and then cooled and a plant cell wall decomposing enzyme is added thereto at pH 4-6 and 40-60 deg.C. The resultant OKARA paste is subjected to freeze-storage in optimum pH region of soy-milk. Naturally defrosted OKARA paste is mixed with the soy-milk and the mixture is packed into a vessel containing a coagulating agent and packaged and thermally solidified and simultaneously enzyme is deactivated and the mixture is sterilized.