Preparation of tofu using microwave oven heating in the heating process of go (soy slurry) and in vitro digestibility of the prepared tofu.

摘要

Microwave heating of soya slurry was applied for the preparation of soya milk and tofu. A higher protein concentration in soya milk was obtained by this method than by conventional methods of heating such as the use of boiling water. Microwave ovenheating of soya slurry, which was effective for protein extraction, also made the prepared tofu more digestible by trypsin, in spite of the fact that the trypsin inhibitor activity in the tofu was higher than that in tofu prepared by conventional heating. These differences are presumed to be derived from the different modes of motion of the protein molecules induced by the different heating methods.