Title : Method of manufacturing Chun-bean curd having improved feeling of tissue
Status
Patented
Part
Food/Chem
Conditon
Licensing
Estimated Cost
0 US$
1. A deep seawater or recombined seawater coagulant is added to a soybean milk solution and then contained. A congelation and sterilization process is performed on the coagulant through heating, resulting in Chun-bean curd having a feeling of tissue
2. Actinomuco, muco, aspergillus, and rhizopus genus, which have been purely cultivated, are inoculated with the Chun-bean curd according to the present invention. Accordingly, a method of manufacturing fermented Chun-bean curd having an improved flavor and an improved feeling of tissue because of bacterium can be provided.
3. Time taken to fabricate bean curd can be saved.
4. Chun-bean curd, including all nutrition components of a soybean without change and having a similar feeling of tissue to that of general bean curd when the Chun-bean curd is taken, can be manufactured.
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