Production of Soybean Curd for Tofuyo-Manufacturing

Studies on Manufacture of Tofuyo in Okinawa, Part VI

Abstract

Tofuyo is a traditional food in Okinawa, and is made from soybean curd with koji, salt and awamori (distilled liquor). It was suggested that the texture of soybean curd affects the quality of Tofuyo. Optimum conditions, therefore, for preparation of the curd were investigated. It was found that chemical properties of coagulant and its concentration, and the pressure under which coagulated soy-milk was pressed for solidification affected the quality of soybean curd. The best conditions were as follows; the final concentration of calcium sulfate: 20mM, final pressure: 38g/cmcm². The curd was characterized as follows; hardness: 10-11×10⁴dyne/cmcm², moisture: about 76%, and texture: suitable elasticity and fine texture. Tofuyo prepared with dehydrated curd by enforced drying, e.g., by warm wind, in oven or under vacuum, was not good for taste. The best quality of Tofuyo was obtained with the curd (hardness: 20-30×104dyne/cmcm²) which was gradually dehydrated at room temperature (25°C), and a hardness of the product was 14-18dyne/cmcm².