Response surface methodology (RSM) was used to determine the opti- mum combinations of four factors, solids content of soy milk (10-14 °Brix), concentration of coagulant (0.25-0.41/100, W/V), mixing temper- ature (75-91℃) and stirring time (5-25 sec) for producing soft tofu on a small pilot scale. Neither brittleness nor elasticity of the top part of tofu were influenced significantly by any factors. Yield was affected (p < 0.05) by soymilk solids content and coagulant concentration. Solids and protein content of tofu were affected (p < 0.05) by 3 factors except mixing temperature. Solids content of soy milk was the most important factor affecting texture. Optimum combinations were soymilk solids 11.8 to 12.3 °Brix, coagulant 0.27 to 0.32/100, mixing temperatures 85 to 91℃, and stirring times 5 to 11.3 sec.
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