| 摘要 |
PURPOSE:To obtain TOFU (bean curd) having improved nutritive value, color and flavor, by adding a powder, extract, etc., of leaf vegetable, fruit, etc., to soy-milk obtained by powdering, heating, boiling and filtering soybean together with a solidifying agent and solidifying the blend. CONSTITUTION:Soybean immersed in water and softened is powdered while adding water, heated, boiled and filtered to provide soy-milk. A living thin such as leaf vegetable, fruit, herb, agar, powder, extract, etc., is added to the soy-milk together with a solidifying agent and the blend is solidified to readily provide the TOFU (bean curd). |
