The tofubean curd whole tofu tofu full fat soyflour a manufacturing process to use natural bean micronized flour and a long time storage possibility

摘要

PURPOSE: A method for manufacturing Jeon-tofu by using full fat activated raw soybean flour is provided to preserve tofu for a long time, remove the bitter taste of a coagulant and improve taste and nutrition. CONSTITUTION: Full fat activated raw soybean flour having over 300mesh of particle size and soft water are mixed in a ratio of 1:4.5-7.0, and stirred to have 10-18% Brix. Milk calcium extracted from milk is added to the mixture. The mixture is steamed with a predetermined temperature and a time which prevent the destruction of nutrients like protein but physiologically inactive substances are destroyed. The steamed soybean liquid is cooled to 5-10deg.C within 15-60 minutes at a rate of 5deg.C/min. A mixed coagulant 0.3-0.6wt.% is added to the cooled soybean liquid and stirred to manufacture Jeon-tofu. The Jeon-tofu is sterilized and packaged.