UNCURLED BEAN CURD COMPOSITION CONTAINING SOYBEANS, LENTINUS EDODES, SEAWEEDS OR ACORN POWDER AND PRODUCTION METHOD THEREOF

摘要

PURPOSE: A method of making an uncurled bean curd(suntubu) composition using soybeans, Lentinus edodes, seaweeds or acorn powder is provided. The product has good taste and flavor without off-taste and off-flavor. CONSTITUTION: Washed soybeans are added with 3 times water, soaked in for 3 to 13hr and ground while pouring water, followed by filtering. The separated soybean liquid is heated at 100deg.C, cooled to room temperature and added with 5 to 15% by weight of a mixture, based on the weight of the soybeans, followed by filtering to 100meshes or less and sterilizing at 80 to 90deg.C for 30 to 40min. The mixture contains one or more components selected from mugwort, Lentinus edodes, seaweeds(brown algae, kelp and green laver) and acorn powder.