| 摘要 |
PURPOSE:To prepare high quality ''tofu'' (bean curd), by adding oil or fat emulsified by ultrasonic treatment to soybean milk, thereby supplementing the lipid losed in the preparation process. CONSTITUTION:An edible oil or fat and water are put in a vessel 6, and emulsified by energizing an ultrasonic oscillator 9. Soybean milk is poured into the vessel through a pipe 11, and stirred with a stirrer 13 while blasting steam in the vessel through a pipe 12. After stirring, the mixture is transferred to a container 15, and added with a coagulant through a pipe 16. Various oils and fats such as soybean oil, sesame oil, etc. may be used as the edible oil and fat. The emulsion may be added ''go'' (emulsion obtained by grinding soaked raw soybeans in water), to soybean proteins, or to powdery soybean milk. After addition of the emulsion, the mixtur may be boiled under ultrasonic irradiation. |
