A MANUFACTURING METHOD OF SOYBEAN MILK AND BEAN-CURD COMPRISING SOYBEAN EMBRYO

• Main Authors: KIM, YU JIN, SHIN, MIN CHOUL, HEO, BYUNG SERK, SHIM, WON, KOH, UI CHAN, KWON, HO RYOUNG
• Format: Patent
• Language: English
• Published: 23.10.2006
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided are the soybean milk containing a soybean embryo bud which is nutritious and excellent in taste and quality, its preparation method, the dubu(bean curd) containing a soybean embryo bud, and its preparation method. The soybean milk containing a soybean embryo bud is prepared by peeling a soybean so as to allow an embryo bud to remain; dipping the peeled soybean in water; pulverizing the dipped one; and steaming the pulverized one. Preferably the steaming is carried out at 85-110 deg.C for 1-10 min. The dubu containing a soybean embryo bud is prepared by peeling a soybean so as to allow an embryo bud to remain; dipping the peeled soybean in water; pulverizing the dipped one; steaming the pulverized one; and adding a protein crosslinking enzyme and a solidifying agent to the prepared soybean milk and heating to solidify it.