| 摘要 |
PURPOSE:To obtain nutritious TOFU (soybean curd) having vegetable taste by adding vegetable juice of high Ca content, as a coagulating agent, to soybean milk. CONSTITUTION:Soybeans are immersed in water at room temperature for 6 to 20 hours and 100 pts.wt. (on the dry base) of the swollen soybeans are ground together with 500 and 1,100 pts.wt. of water, boiled for a few minutes, and filtered into the soybean milk and the bean curd lees. Then, the milk is combined with 0.01 to 0.04 pts.wt. (calculated as water-soluble Ca) of a squeezed juice of vegetable of high Ca content such as cabbage and coagulated, as they are kept at 70 to 80 deg.C. |
