抄録
The effect of the method used for hand-making tofu on the taste and mineral contents was studied.
The mineral contents of soybean milk increased with increasing heating temperature of “go” (mashed and boiled soybean). Tofu solidified at a high temperature resulted in a little water separation. When the temperature was 100°C, the contents of such minerals as Na and K in tofu were higher then when a lower temperature was used.
The contents of Zn, Mn, Fe and Na in the soybean milk were higher with a mixing time of three minutes than with five minutes. Moreover, the contents of Fe, Na and Ca were higher with a coagulation temperature of 75°C than with 85°C. A significant difference in the flavor and total evaluation of taste depending on the coagulation temperature was also recognized.
