Preparation technique of ToFusoybean curd coagulated by fermented Kimchi

摘要

PURPOSE: A process of preparing bean curd by using fermented Kimchi in place of a chemical coagulant as a coagulant of soybean protein is provided. Whereby, the product is improved in functionality of a taste and nutrition and increased in preservability. CONSTITUTION: In the process of coagulating protein during the production of bean curd by soaking a soybean in water, grinding, steaming, filtering, coagulating, compressing, forming and cutting, fermented Kimchi at a pH of 4.6 or less is used as a protein coagulating agent by cutting to a suitable size and adding in an amount of 2 to 40%(w/w%). The coagulant for soybean protein uses a part of a chemical coagulant such as potassium sulfate, potassium chloride, Gluconodeltalacton or the like, or an organic acid such as citric acid, acetic acid or the like.