PRODUCTION OF TOFU HAVING ENHANCED ANTIMICROBIAL ACTIVITY AND HIGH NUTRIENTS TOGETHER WITH CHARACTERISTIC FLAVOR OF PINE POLLEN BY ADDING PINE POLLEN TO SOYBEANS WHILE MANUFACTURING TOFU

摘要

PURPOSE: A method of producing tofu by adding pine pollen to soybeans during the soaking process and steaming process while manufacturing tofu is provided. The product has enhanced antimicrobial activity and high nutrients together with the characteristic flavor of pine pollen. CONSTITUTION: When soybeans are soaked to manufacture tofu, 2 to 5 parts by weight of pine pollen is added to 100 parts by weight of soybeans and then soaked in underground water at 17 to 18deg.C for 6 to 7hr. When the soybeans are steamed in a kettle, 50 to 70g of the pine pollen is added to 500kg of the soybeans and then steamed at 100deg.C.