Manufacturing Method of Okara-Containing Soybean Curd Using Steam Explosion

dc.creatorNakamura, Yoshitoshi
dc.creatorKurosumi, Akihiro
dc.creatorMtui, Godliving Y. S.
dc.date2016-09-21T14:20:30Z
dc.date2016-09-21T14:20:30Z
dc.date2008
dc.date.accessioned2018-03-27T09:00:45Z
dc.date.available2018-03-27T09:00:45Z
dc.descriptionDevelopment 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.
dc.identifier2333-9721
dc.identifierhttp://hdl.handle.net/20.500.11810/4027
dc.identifier.urihttp://hdl.handle.net/20.500.11810/4027
dc.languageen
dc.titleManufacturing Method of Okara-Containing Soybean Curd Using Steam Explosion
dc.typeJournal Article, Peer Reviewed

Files