TY  - JOUR
T1  - Manufacturing Method of Okara-Containing Soybean Curd Using Steam Explosion
AU - , Yoshitoshi Nakamura AU - , Akihiro Kurosumi AU - , Godliving Mtui 
JO  - Journal of Food Technology
VL  - 6
IS  - 3
SP  - 135
EP  - 138
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.135.138
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.135.138
KW  - Steam explosion
KW  -soybean curd
KW  -Okara
KW  -crude fiber
KW  -soybean curd residue
AB  - Development  of  novel manufacturing method of soybean curd including Okara using steam explosion was attempted. Furthermore, the main contents (i.e. moisture, crude fiber, protein lipid and ash) and rupture stress of the soybean curd produced by novel manufacturing method were investigated. It was able to produce the soybean curd which included a lot of crude fiber by the miniaturization of crude fiber in Okara using steam explosion. By addition of the steam exploded Okara to soybean curd not only the utilization of Okara but also the possibility of the high-nutrition soybean curd production was suggested.
ER  -