PREPARATION METHOD OF SOY MILK AND BEAN CURD USING A PRESSURE CONTROL

摘要

The present invention relates to a process for producing soymilk which is obtained by dispersing ground soybean milk at a proper temperature without adding defoamer, repeatedly controlling the pressure in the apparatus under reduced pressure and atmospheric pressure to disperse bubbles generated thereby to make the soymilk boil homogeneous and delay the reaction rate with the coagulant A method for producing soybean curd using the soybean milk prepared by the above method, and a homogeneous, low-odor soybean milk and soybean curd prepared by such a method. The present invention also relates to a method for producing soymilk, which comprises pulverizing bubbles generated while repeatedly controlling the pressure in the apparatus at an appropriate temperature without injecting defoaming agent into atmospheric pressure and pressurized state to homogenize the boiling of soybean milk, A method of producing tofu using the soy milk produced by the above production method, and a homogeneous, flavor-rich soy milk and tofu produced by such a production method.