PREPARATION OF FUNCTIONAL SOYBEAN CURD HAVING INCREASED SHELF LIFE AND EFFICACY OF PHELLINUS LINTEUS BY ADDITION OF PHELLINUS LINTEUS TO SOYBEAN LIQUID AND BITTERN

From the paper

Abstract

PURPOSE: A method of making functional soybean curd(tubu, tofu) by mixing soybean liquid and Phellinus linteus while agitating with bittern is provided. The product has increased shelf life and efficacy of Phellinus linteus as well as characteristic taste and flavor of soybean curd.

CONSTITUTION: During the manufacture of soybean curd, 7 to 15g Phellinus linteus is added to 40,000cc water, based on 3kg soybeans and heated at 100deg.C for 1hr to give soybean liquid, which is mixed with ground soybeans. For an example, 3kg soybeans are soaked in water for 4hr and ground. Then 5 to 15g Phellinus linteus powder is added to 40,000cc water, heated at 100deg.C for 1hr to give soybean liquid, which is mixed with 3kg ground soybeans and 140g bittern while agitating and coagulated.