Patent ID: 8124159
Filing Date: 2012-02-28
Classification: A23L

Abstract:
1. A method of making bean curd using rice, comprising sequentially performing: a soya bean and parched rice soaking process of soaking 65-70 wt % of soya beans and 30-35 wt % of parched rice in about a total weight of 5 kg for one block of bean curd, in which the soya beans are soaked for about 8-12 hours and the parched rice is soaked for about 2 hours in water; a grinding process of mixing the soya beans and parched rice and then putting the mixture in a mill to grind it into powder; a mixing process of adding 15 g of a defoaming agent that suppresses foaming and 60 g of water into the mixture of ground soya beans and parched rice and mixing them evenly; a filtering and boiling process of filtering bean curd refuse by passing the mixture through a filter and then boiling the remaining parched rice/soya bean milk at 80-99° C.; a coagulating process of adding 42 g of magnesium chloride, which is a coagulant, to the heated parched rice/bean curd milk, adding 14 g of salt or JukYum (salt roasted in bamboo) with 45 g of water, and mixing and coagulating them; a mashing process of mashing the coagulated parched rice/bean curd milk to have a diameter of about 3-4 cm; and a pressing process of pouring the mashed rice-bean curd into a bean curd block and then pressing the rice-bean curd in a bean curd shape with a press machine.