PROCESS FOR PREPARING FUNCTIONAL BEAN-CURD USING BEAN GERM AND FUNCTIONAL BEAN-CURD PREPARED BY SAID PROCESS

摘要

PURPOSE: Provided is a functional bean curd containing rich isoflavone and by using bean embryo and its manufacturing method. CONSTITUTION: The functional bean curd is manufactured by blending bean embryo then mixing it with water to obtain bean milk; steaming the bean milk then adding a coagulation agent and acid to coagulate it, or adding a coagulation agent to the bean milk then followed by steaming it and adding acid to coagulate it; and forming bean curd. Wherein, the acid can be selected from sulfuric acid, phosphoric acid, nitric acid, citric acid, tartaric acid, formic acid, lactic acid or apple acid; the coagulation agent is selected from calcium sulfate, magnesium chloride, zinc oxide, magnesium oxide, manganese oxide, or copper oxide; and the coagulation agent can be added to bean milk in an amount of 0.1-3.0 wt.%.