Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Rapid Preparation of Soybean Curd Using of Ultra Fine Soy Powder by Microwave Oven

전자렌지를 이용한 초미세 대두분말두부의 신속제조

  • 김순동 (효성여자대학교 식품가공학과) ;
  • 김미경 (효성여자대학교 식품가공학과) ;
  • 김미향 (효성여자대학교 식품가공학 과) ;
  • 이명숙 (효성여자대학교 식품가공학과)
  • Published : 1994.08.01

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Abstract

The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control, The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-$\delta$-lactone.

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