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http://dx.doi.org/10.21289/KSIC.2017.20.5.441

Characteristics of Soybean Curd according to Various Soybean by Using Soybean Coagulant Removed with Arsenic  

Lee, Eun-Suk (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.)
Choi, Won-Sik (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ.)
Publication Information
Journal of the Korean Society of Industry Convergence / v.20, no.5, 2017 , pp. 441-446 More about this Journal
Abstract
Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.
Keywords
Tofu; Soybean; Soybean coagulant; Arsenic; Soybean Brix;
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