WO2016167469A1

WO2016167469A1 - Bean curd of canavalia gladiata and method for manufacturing same

Info

Publication number: WO2016167469A1
Application number: PCT/KR2016/001983
Authority: WO
Inventors: 김동익; 문은우; 박정숙
Original assignee: 전라남도 화순군(화순군 농업기술센터소장)
Priority date: 2015-04-13
Filing date: 2016-02-29
Publication date: 2016-10-20
Also published as: KR101837245B1; KR20160122342A

Abstract

The present invention relates to a bean curd of Canavalia gladiata and a method for manufacturing the same. The bean curd of Canavalia gladiata according to the present invention is formed as a coagulated material generated from slurry of 93-97 wt% of soybeans and 3-7 wt% of a roasted Canavalia gladiata powder. According to the present invention, a functional bean curd retaining palatability and eating convenience and having excellent sensory properties resulting from color, taste, flavor, and mastication can be provided by utilizing a roasted powder of Canavalia gladiata, which is known to have excellent nutritional and pharmaceutical characteristics and has not been used to manufacture a bean curd due to excessive hardness thereof.

Description

Specification

Name of invention: bean bean tofu and its manufacturing method

[1] The invention is a soybean (Korean Sw d can (Canavalia pladiataV> tofu and its

It is related to the manufacturing method, and more specifically, it has excellent nutritional and functional characteristics, but even when the tissue is hard and soaked in water, it is difficult to grind it into a millstone or crusher, and it is difficult to powder it in raw soybeans, and then pulverize it into soymilk. Mixed bean curd and its manufacturing method are as follows.

Background

[2] Korean Sword ed-n (Canavalia pladiata) is a perennial vine plant belonging to the rosemary legume family, and its shape is similar to that of soybeans. 2.5 ~ 3.5cm, the largest of all soybeans, and its characteristic length is about 3/4 of the length of soybean. The color is white, red, and black, and it is known that white is the best in functional and chemical resistance. Hwasun produces about 60% of the total production.

[3] The above-mentioned bean bean is said to have the effect of improving the function of the kidneys, warming the stomach, warming the kidneys, and strengthening the vitality in Chinese herbal wood or herbal villus. It is known to be useful for the improvement of rhinitis, otitis media, whooping cough, back pain, hiccups, vomiting, dysentery, ta boxing, alveolar pylori, stomatitis, hemorrhoids, gastritis, gastric ulcers, enteritis, and intestinal ulcers.

[4] According to recent research, soybeans contain urease, hemagglutinin (PHA), and canavanine, and canabanine in young beans.

It is known to contain canavanine gibberellin I and II, and is rich in vitamins A, B _h B ₂ , C, and niacin, which have been reported to have tumor suppressor, anti-inflammatory and blood circulation promoting effects. The isolated hemoglobin contains a protein called concanavalin A, which is known to have detoxification and anti-tumor properties, as well as a strong division and toxicity inhibitory effect on transformed cells.

[5] Here, in particular, the plant hemagglutinin (PHA) of soybeans is found in cancer cells and various

It is known to suppress abnormal activity caused by carcinogens, but it is not irritating to normal cells, and hemoglobin in soybeans has been reported to suppress cancer cells with high inhibitory effect.

[6] Therefore, a variety of functional foods, cosmetics, and pharmaceuticals are proposed using the physiologically active and pharmacological properties of the soybeans, which are typical examples. No. 10-03241 No. 32, Cheonggukjang using Saekdukongol and its manufacturing method Registered Patent No. 10-04830060 on Anti-Nutrients, Open Patent No. 10-201 1 -0117376 on Anti-Aging and Whitening Compositions Containing Red Bean Extract, Prevention of Gastrointestinal Diseases Containing Small Bean Extract And Patent No. 10-1476218 regarding the composition for treatment.

[7] However, soybeans have been found to have a high nutritional and functional capacity.

Conventional techniques for tofu, or methods of making it, using soybeans, which are hard to be soaked in water and difficult to grind with millstones or grinders, are also difficult to grind in the state of raw beans, as far as the inventors know.

Detailed description of the invention

Technical task

[8] Therefore, the first objective of the present invention is to provide excellent nutritional and pharmacological

Genie is intended to provide functional tofu containing soybean powder.

[9] The second purpose of the present invention is in addition to the first purpose mentioned above.

This is to provide all the functional tofu with convenience.

[10] The third object of the present invention is to provide a functional tofu with superior functionality in addition to the above-mentioned objectives.

[1 1] The fourth object of the present invention is to provide an effective method for manufacturing functional tofu according to the above-mentioned objectives. ^'

Task solution

[12] According to a preferred aspect of the present invention ( _aS p _ec t) for smoothly achieving the first to third purposes of the present invention, from 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder Provided bean curd tofu formed from the resulting manure.

[13] The Hanjak-du bean powder may be ultra-fine powder of roasted bean beans with an average particle diameter of 13 or less.

[14] Here, the bean soybean curd has a water content of 78.33 to 80. Weight ⁰ /., Crude protein content is 8.94-12.69 weight ^< ¾, crude lipid content is 4.84 ~ 5.62% by weight, ash content is 1.03-1.10% by weight, and carbohydrate content may be 2.97-3.78% by weight.

[15] The bean curd tofu described above has a hardness (g) of 731.8 1 197,

Springiness is 0.90-0.96, cohesiveness is 47-0.63, gumminess is 358.3 654.8, texture is 334.2-654.8, resilience is 0.16 0.27 .

[16] In accordance with a preferred aspect of the present invention for the purpose of achieving the fourth object of the present invention, (A) soaking soybean (93) to 97% by weight at room temperature for 8-24 hours and (B) Soymilk production step of grinding soybeans and filtration to make soymilk, (C) Soybean milk powder addition step of mixing 3 ᅳ 7% by weight of soybean powder powdered roasted soybeans, and (D) Soybean powder added soybean milk. Boiling and (E) D. Provided a method of making bean curd tofu consisting of a coagulation addition step.

[17] In the above step (C), the small bean powder may be ultrafine powdered small bean powder having an average particle diameter of 13 or less.

[18] Subsequent to step (E), (F) compression molding and cutting may be further performed.

In addition to the above step (F), the (G) packaging and sterilization heating and cooling step can be further performed.

[20] Prior to the above-mentioned step (A), the (A-I) sorting and washing step may be preceded.

[21] The immersion time in the above immersion step (A) is 24 hours at 5 ° C, or at 10 ° C.

It can be 18 hours, or 15 hours at 18 ° C, or 8 hours at 27 ° C.

In addition, the soymilk production step (B) is performed by separating soybean milk and soybean milk which is made of soybean shiny while adding 1 to 8 times the drinking water of soybean skin.

The kanji mercy step (D) is performed by heating at 100 ^o C for 3 to 5 minutes.

[24] In addition, the above-mentioned step of adding unggo (E) consists of adding 6-14% by weight of unggo agent and adding it to the sum of the weights of the soybean and soybean powder and stirring it to form a tofu for 2 to 10 minutes. -.

[25] The above compression molding and cutting step (F) transfers the molding to 70 ~ 75 ° C.

Compression is performed at a pressure of 4 to 6 kgf / cm ² for about 1 to 3 minutes and cut to a predetermined dimension.

Effects of the Invention

[26] According to the bean curd tofu of the present invention and its manufacturing method, nutritional and pharmacological

Functional tofu that has excellent functionality in color, taste, flavor and texture by utilizing roasted powder of soybean which is known to be excellent and not too hard to be used for tofu production. Can provide.

Best Mode for Carrying Out the Invention

[27] Hereinafter, the present invention will be described in detail.

[28] Looking at the general nutritional composition of the soybean (Korean Sw 'd Bean <ᅳ' // fl gladiata)) used in the present invention, the dried soybean lOOg has a calorie of 3 l 8cal, moisture 14.9%, protein It is known to contain 27.1 g, fat 0.6 g, carbohydrate 53.8 g, fiber 1 1.6 g, ash 3.6 g, calcium 97.9 mg, magnesium 70 mg, copper 0.5 mg, zinc 2.0 mg, manganese I .Omg.

[29] Also, as shown in Table 1 below, it is usually not present in other beans.

Vitamin A and C are very rich, and vitamin B group is 4 to 5 times more than other soybeans, especially niacin vitamin B ₃

It has been reported to promote blood circulation, lower blood pressure and reduce cholesterol. TABLE 1

[31] As noted earlier for functional ingredients, urease,

PHA, canavanine, canavanine gibberellin I and II, and concanavalin A have been reported to have tumor suppression, anti-inflammatory, blood circulation, and detoxification. have.

[32] Since the soybeans are hard and soaked in water, they are difficult to grind with a millstone or crusher and cannot be powdered raw. In the present invention, the beans are roasted and then pulverized to make tofu. The above-mentioned soybean powder is roasted. The soybeans may be very finely divided to an average particle size of 13 or less.

The ultra-fine powder can be advantageous in terms of process efficiency and functionality since it does not produce waste even if it is compatible with soybean milk.

[33] According to the present invention, bean curd tofu is basically formed from protein dung produced from slurry of 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder.

[34] Here, the bean bean tofu has a water content of 78.33 to 80% based on weight, crude protein content of 8.94 to 2.69% by weight, crude oil content of 4.84 to 5.82% by weight, and ash content of 1.03- 1 .10 increase。 / ₀ , the carbohydrate content can be 2.9% 3.78% increase.

[35] In addition, the bean curd tofu (1 ^ 01 ₁ ^ 8) is 731.8-1 197,

Springiness is 90 ~ 0.96, Cohesiveness is 0.47-0.63, Gumminess is 358.3 ~ 654.8, Chewiness is 334.2 ~ 654.8, Resilience is 0.16 0.27 days There.

[36] jakdukong head feedback hamring of solids goseongeun ^soy:, Hung goje amount, reducing the hardness of the protein content and receives a significant effect depending on the composition, which increases the amount of jakdukong powder to increase the moisture content of the jakdukong tofu Let's go.

[37] Therefore, the combined amount of soybean flour added to soybean curd exceeds 7% by weight relative to the combined weight of soybean flour and soybean, and the resulting soybean curd is not recommended because it may increase crushing. If it is less than 3% by weight, it is not desirable because it is likely to be crushed but may not meet the expected functionality due to the addition of soybean flour.

[38] In addition, the effects of il-components on the soybean curd in accordance with the present invention, the moisture content increases as the soybean flour addition increases, and the crude protein and crude fat content decreases. Ash and carbohydrate content remains unchanged, and this is due to dietary fiber in soybean meal. It is believed to affect the binding of coagulants, which in turn affects the repair capacity of the head.

[39] In particular, the reduction of crude protein content was based on the result that the soybean protein content (26.78%) was relatively lower than the crude protein content (40.18%) of general soybeans. Will affect.

[40] On the other hand, the flavor, taste, and chewiness of the bean bean tofu according to the present invention are significantly improved according to the soybean soybean sprouts.

[41] Hereinafter, the manufacturing method of small bean tofu according to the present invention will be described.

[42] The manufacturing method of small bean tofu according to the present invention is basically

It is composed.

[43] (A) Soaking stage:

[44] 93-97 wt.% Of dried soybeans were soaked in water at 8-24 hours of water at room temperature.

[45] The immersion softens the tissues of the soybeans so that the extraction of non-chain soybean components is prevented.

In order to ensure smooth operation, the immersion time is about 24 hours at about 5 ° C, about 18 hours at about 10 ° C, about 15 hours at about 8 ° C, and about 8 hours at about 27 ° C. Of course, depending on the situation, such as soybean moisture content, you can add or subtract a little.

[46] (B) Soymilk Production Steps:

[47] Grind soybeans using a grinding machine, soybean gruel (soybean) is made by adding 1 to 8 times the soybean's volume, and in particular 5 to 8 times the drinking water, to make the grinding easier and obtain a sufficient amount of soymilk. Slurry) is removed, and the soy milk is removed by filtration or centrifugation.

[48] ^' (C) Soybean Meal Addition Step:

[49] Combined 3-7% by weight of the soybean flour powdered with the soybean milk obtained in step (B), wherein the added weight% of the soybean powder is the weight% of the dry soybean and the weight% of the soybean powder. For the sum of 100 weights ⁰ /.

[50] The roasted bean powder in the step of adding the small bean powder may be an ultra-fine powdered bean powder having an average particle diameter of 13 or less, in which case it is possible to prevent the production of bean curd as described above.

(51) (D) Boiling Stage:

[52] Soybean soybean milk containing soybean powder is rapidly heated to 60 ° C or higher

When it reaches 100 ^o C, it is heated for about 3 to 5 minutes to extract the components of protein and fat, to kill allergens and microorganisms, and to inactivate trypsin inhibitor and lipoxygenase.

[53] (E) Hungo Addition Stage:

[54] Approximately 6-14 weight ^« ¾, specifically about 8-12, with respect to the sum of the weights of the soybeans and the soybean meal when they reach about 75 to 85 ⁰ C, specifically about 80 to 85 ^o C Weight percent Add and stir for 2 to 10 minutes, especially at 85 ° C for 3 minutes to form a tofu.

[0056] As the above-mentioned ointment agent, CaS0 ₄ .H ₂ 0, CaCl ₂ , MgCl 6H ₂ 0, glucono-δ-lactone, gluconate, etc., which are various known ointments, can be used. Natural water can be used.

[56] Prior to the above immersion step (Α), the (A-i) screening and washing step is performed.

In general, to remove foreign substances or contaminants included in the harvest, soak the soybeans in the water to remove the suspended solids, and remove the dirt, soil, or heat-resistant microorganisms attached to the soybean by changing the water about 2 ~ 3 times.

[57] In addition to the above-described step of adding the additive (E), the (F) compression molding and cutting step may be further performed.

In the compression molding and cutting step (F), about 70 to 75 ^o C, in particular, 75 ° C.

When it is finished, transfer the molding to 4 ~ 6kgt7cm ² and press it for about 1 ~ 3 minutes and cut it to the specified size.

[59] In addition to the above step (F), the (G) packaging and sterilization heating and cooling step may be further performed, and the polyethylene, polypropylene, or fleece may be improved to improve the preservation and handleability of the soybean tofu containing a large amount of moisture. After tightly sealing with styrene box, water, and heating for 30 minutes at 80-90 ° C and temperature, sterilization treatment can be carried out by cold water dipping to below 10 ° C. Mode for Carrying Out the Invention

[60] The present invention is further illustrated through the following examples, comparative examples and test examples, but the words are only intended to illustrate the present invention and are not intended to limit the present invention.

[61]

Example 1:

[63]

[64] 2.4 kg (97 wt.%) Of dried domestic soybeans are selected and washed, soaked in about 18 hours of soaking for about 15 hours, and ground with 6 times as much drinking water as soybeans. was removed by separating only the soybean milk, and then, the resulting soy milk powder of roasted jakdukong Chemistry of hanpyeonggyun particle size of 10 jakdukong powder 74g (3 increased ⁰ /.) were combined and stirred thoroughly eulheun.

[65] Subsequently, ripening in jakdukong powder heunhap 100 ° C by rapidly raising the temperature of the soybean ^milk: 4 minutes after that preserves, when month to 85 ° C 290g uiung goje (tabasheer source producing natural brine) was added 3 minutes with stirring unggo Then, when it reached 75 ° C, it was pressed for about 2 minutes at a pressure of 5kgf / cm ² and cut into 10x10x5cm to make small bean tofu.

[66] The above-mentioned tofu manufacturing manufactures the equipment of Jeong Hoon Engineering Co., Ltd.

Used. Example 68

[69]

[70] Except for mixing 126 g (5% by weight) of soybean powder, the soy bean curd was prepared according to the same procedure and conditions as in Example 1.

[71]

Example 3:

[73]

Except for mixing 180 g (7% by weight) of soybean powder, the soybean curd was prepared according to the same procedures and conditions as in Example 1.

[75]

[76] Comparative Example:

[77]

[78] General soybean tofu was prepared according to the same procedures and conditions as in Example 1, except that the soybean powder was not mixed.

[79]

[80] Test Example j: Investigation of tissue properties of pea bean tofu

[81]

[82] Texture of Example 1 to 3 in order to observe tissue changes of small bean tofu

Ten crimping tests using AnaIyzer (TA-XT2, Stable Micro System, Surrey, England) (pre-test, main test and post-test speed 5mm / s, 5mm / s, 3nim / s; distance 10mm; contact area The texture characteristics of the sample were investigated from the TPA curve obtained by performing 400nun ² ; contact force 10g), and the results are shown in Table 2 below.

TABLE 2

Organizational Characteristic Survey

[84] As shown in Table 2 above, the hardness of soybean curd

Comparison without addition of the soybean powder jikdu example was 1294.9 ± 89.4g, jakdukong the powder 3 parts by weight ⁰ /. Example I is carried out by adding 1 132.7 ± 64.3g, 5 Increased ^{_{0/0-described}} Example 2 is added 891.8土46.0g , Example 3 added 7% by weight of 813.4 ± 81.6 ₈ showed a significant tendency to decrease with the amount of cloth, and the results of gumminess and texture (diewines) also showed the same tendency as hardness The results were reduced according to the amount of soybean flour added.

In particular, Example 3 with the addition of 3% by weight and Example 2 with the addition of 5% by weight showed a large difference compared to the comparative example, and it was confirmed that it had an effect on the physical properties of the soybean tofu following the addition of the soybean flour. Springiness, cohesiveness

In resilience, no significant differences were found between Examples 1 and 3 compared to Comparative Examples.

[86]

[87] Test Example 2: Basic physicochemical preparation of soybean curd-[88]

The general components of A.O.A.C. ingots-Food Code were analyzed in comparison with Examples 1 to 3 to which the soybean powder was added.

[90] Moisture was analyzed by atmospheric heating, dry ashing, crude fat was analyzed by Soxhkt extraction, and crude protein was analyzed by Micro kjddahl method using an automatic nitrogen distillation apparatus. Moisture, crude protein, It was determined by subtracting crude fat and ash.

The general component analysis results are shown in Table 3 below.

TABLE 3

Results of Analysis of General Components of Small Bean Tofu

From the results of Table 3, the water content increased with the addition of soybean meal, crude protein and crude fat content decreased, and ash and carbohydrate contents did not change.

[94] The decrease in crude protein content was based on the result that the crude protein content of soybeans (26.78%) was relatively lower than that of normal soybeans (40.18%).

[95]

Test Example 3: Constituent Amino Acid Analysis

[97]

[98] A test tube sample of Comparative Examples 1 to 3 was taken as 05% (w / v).

- 2-Merced captopril ethane di was going up a 6N HC1 lOniL containing (SO ₂ C) using a solution obtained by decomposing 24 hours hydrolysis in 110土1 ⁰ C.

[99] It was dissolved in dilute sodium citrate buffer solution (pH 2.2) to give 0.45.

Film D was filtered through a filter, and analyzed by amino acid analyzer only (10 Avp series, Shimadzu, Japan ) ·.

Table 4 shows the results of analyzing the constituent amino acids of Examples 1 to 3, which differed in the amount of small bean powder added. [Table 4]

Amino Acid Analysis Results

From the results in Table 4, Examples 1 to 3 all contained 17 types of amino acids, and the content of constituent amino acids decreased slightly depending on the amount of soybean powder added.

[103] Specifically, the content of the individual amino acid is glutamic acid (glutamic acid)

I l 9L95 ~ l 629.40mg / K) 0g, which is the most abundant, and aspartic acid is 864.15-1 145.l 3mg / 100g, arginine

543.22 ~ 734.32mg / 100g, leucine was 465.92 ~ 628.28mg / 100g, serine was 421.34-550.74mg / 100g, and methionine was I 2.27 ~ 20.39 mg / I 00 g showed low group-content.

[104] Contents of essential amino acids also show the same tendency as constituent amino acids, soybean powder As the amount added increased, the result decreased.

[105] The decrease in the constituent amino acids according to the amount of soybean flour showed a consistent tendency with the results of analysis of the crude sodium bicarbonate protein, which was judged to be relatively low in the content of soybeans containing less crude protein and amino acid than normal soybeans. ^ᅵ .

[106]

[Test Example 4] sensory test

[108]

[109] Gwangju Women's University, Dept. of Food and Nutrition, selected 20 students with 7 points for color, flavor, taste, texture, and overall acceptability.

The evaluation was done by scoring method, and samples were placed in a sensory test bowl 10 minutes before the sensory test.

[110] Statistical processing is based on the average and standard deviation of the results obtained by repeating each experiment three times.

The results were statistically processed by SAS package, and the significant verification between samples was done by Duncan's multiple range test.

Verified

[1 1] The sensory test results are shown in Table 5 below.

[12] [Table 5]

Sensory test results

[I 13] According to the sensory preference test, the color of silver powder was added in 3% by weight of Example 1, the flavor, taste and texture of the bean powder were Example 2 with 5 increments added showed the highest value.

[1 14] The flavor, taste, and texture of bean curd tofu showed significant differences according to the addition of small bean powder, but color did not show any significant difference.

In case of color, Example 1 of 3% by weight of soybean powder was the highest as 5.95 sul 0.76, and the second was Example 2 (5.90 ± 0.45) of 5% by weight. Example 3 (5.70 ± 0.57) with 7% by weight addition and no comparison (5.70 ± 0.66) with no addition showed the same value.-The result of verification of difference between sample preferences was not statistically significant. Appeared to be.

[116] Example 2 of the 5% by weight of the soybean powder added to the flavor was the highest as 6.10 ± 0.55

The results are shown in the order of Example 3 (6.00 ± 0.86) with the addition of 7% by weight, Example 1 (5.15) 0.75) with the addition of 3% by weight, and the comparative example (4.55 ± 0.83) without the addition of 3% by weight. Examples 2 and 3, in which 5% by weight and 7% by weight of the soybean powder were added, Example 1 of 3% by weight, the comparative example of no addition showed high preference at statistically significant levels.

[117] In addition, taste of the second embodiment of the jakdukong powder 5 parts by weight ^_0/0 was added to the highest士6.30 0.57

Next, Example 3 (5.65 ± 0.59) with 7 wt% addition, Example 1 (5.20 ± 0.62) with 3 wt% addition, and Comparative Example without addition (5.10 ± 0.85) were shown. Example 2 of 5% by weight of soybean powder added 2 Example 3 (containing 7% by weight of soybean powder), Example 1 (containing 3% by weight of soybean powder), Comparative Example (without bean powder)

It is statistically significant that the preference is high.

In the case of texture, Example 2 of 5% by weight of soybean powder added was 6.05 土 0.51, followed by 3% by weight of Example 1 (5 ᅳ 40 ± 60), no addition (5.10).士0.85), and 7 were as%. example 3 (4.65 ± lead 67 of the additive by weight) Uisun - jikdu soybean powder 5 parts by weight example 2 example upon access of ^<¾ added 1 (jakdukong powder 3 increase% content), compare Example (without soybean powder), Example 3 (containing 7% soybean powder ^< ¾)

Statistically significant high preference.

[1 19] Finally, the overall acceptability is 5% increase in the soybean powder.

The added Example 2 obtained the highest score of 6.30 ± 0.57, Example 3 (5.50 土 0.69) with 3% by weight, Comparative Example without addition (5.25 ± 0.79), Example 3 with 7% by weight ( 5.15 ± 0.49).

[120] In conclusion, the overall symbol of Example 2, in which 5% by weight of soybean powder was added,

Example 3 added 7% by weight, Example 1, added 3% by weight, showed a statistically significantly higher preference than the comparative example without addition.

Overall, the sensory results showed that consumer preference for Example 2, which added 5% by weight of soybean powder, was the highest.

Industrial availability

[121] While Yixing has described this invention in detail, it is intended to illustrate the invention and is not intended to limit the invention. For those skilled in the art, various changes and modifications may be made without departing from the spirit and scope of the invention. This is of course possible and this is also within the scope of the present invention.

Claims

Claim

[Claim 1] Bean soybean curd, which is formed from manure produced from a slurry of 93 to 97% by weight of soybean and 3 to 7% by weight of roasted soybean powder.

[Claim 2] Manufacturing method of bean bean tofu, consisting of the following steps:

(A) Soaking stage called soybean for 93-97 weight ⁰ /.

(B) a soymilk preparation step of grinding soybean soybeans and filtration to produce soymilk;

(C) a step of adding the soybean flour powder to mix 3-7% by weight of the soybean flour powdered roasted soybeans;

(D) boiling the soymilk with the soybean flour added; and

(E) Archeology Addition Stage. -

[Claim 3] The method for producing soybean tofu according to claim 2, wherein the soybean powder in the above-mentioned soybean flour addition step (C) is composed of ultrafine powdered soybean powder having an average particle diameter of up to 13.

[Claim 4] In that U port,

The soybean milk production step (B) is performed by separating soybean milk and soybean milk, which is made of soybean slurry while adding 1 to 8 times the drinking water of soybean hulls;

The kanji stage (D) consists of heating for 3 to 5 minutes at -100 ^o C;

When the above-mentioned unggo immersion step (E) reaches 75-85 ⁰ C, add 6 to 14% by weight of coagulant to the sum of the weights of the soybean and soybean powder, and form the tofu by stirring for 2 to 10 minutes while stirring.

How to make bean curd tofu.