TOFU

Bean curd
Derived from soya.
Made by curdling fresh soya milk, pressing it
into a solid block and then cooling it.
A staple ingredient in Thai
and Chinese cookery
Protection against cancer
and heart disease
Nutritional facts
Good source of protein
Contains all eight essential amino acids
Excellent source of iron and calcium
Good source of minerals like Mg, Cu, Zn, Mn,
Se, P
Good source of Vitamin B1.
Ingredients
•Soybean
•Water
•Coagulating agent (CaSO4 or MgCl2)
PROCESS FLOW
Soaking the beans
1. Dried beans care soaked in water for 12 to 14 hours.
The beans soften as they absorb the water and double in
size.

Processing the soybeans

2. Mashed with pureeing machines, mixed with water into
a slurry. The slurry is boiled to neutralize the enzyme that
hinders digestion.

3. The soy milk is extracted with a roller press, separating

it from the pulp, which consists of the hull and fiber (2hrs)
(pulp  feed live-stock.)
Solidifying the soy milk
4. Soybean juice is pumped into curding vats. A
coagulating agent is mixed in, such as calcium sulfate,
magnesium chloride. The coagulant alters the pH and
curds the milk (20 mins)

Pressing the tofu

5. Hand-turned screw presses or simple lever presses,
and in cheesecloth-lined boxes (Traditional)
centrifuges or hydraulic presses (Modern).
The whey drains off, leaving soft blocks of pressed curds.
Tofu can be produced in a variety of textures, from a dense
cheese-like texture to a softer or liquid form.
Cutting the tofu
6. Automated cutters slice the cake tofu into blocks.

Packaging the tofu

7. Tofu may be packaged into shrink-wrapped blocks
or continuous thermo-form packages

Pasteurizing the tofu

8. The packaged tofu is pasteurized at about 180°F
(82°C). Pasteurization extends the shelf life of tofu to
about 30 days. Tofu must be refrigerated at below
45°F (7°C) to keep it fresh.
 MISO

MISO is a Japanese salty condiment made by the

action of fermenting steamed soy beans with salt
and the fungus aspergillus oryzae . It can be
fermented and stored for up to three years before
sale.
Made from fermented soybeans
Thick paste-like substance
Has a great umami flavor
Essential ingredient for many Japanese food dishes
(Eg: miso soup).
Brownish and slightly reddish in color
Tastes extremely salty and tangy, not particularly
delicious
It is a natural source of healthy probiotics
 PREPARATION OF MISO

• INGREDIENTS
– 400 g whole soybeans
– 600 ml water
– 150 g salt
– 300 g dried rice koji (rice fermented with
special moulds)
PROCESS FLOW
1. Soaking
•3 hrs
•Doubled size
2. Cooking
•Both soft soybean and soaking water
•40 min
3. Draining
•Through a colander
•Recover soaking water
4. Puree the beans
•While still hot
•1/3 soybean still whole
5. Cooling
•To 35-40 ºC
•Culture may get inactivated
6. Making Miso Paste
•Soybean + 200 ml soaking water + salt
•Add slowly, stirring continuously into the soybean+
crumbled koji
7. Miso Container Preparation
•Fermentation vat is glazed ceramic cylindrical container
•Rub the inside of the container (cedar) with salt + the
miso mixture.
•Level the Miso surface and sprinkle salt (prevent
unwanted moulds and bacteria from spoiling the surface
which is in contact with the air).
• Cover the miso top with a round wooden lid that just fits
in the container and put some weights.
• Cover the container with wrapping paper and tie in place
with a string or rubber.
• Fill the container to about 80% full.

8. Fermentation
• 15 – 20 º C store
• 6 to 12 months
Read
more: http://www.madehow.com/Volume-
2/Tofu.html#ixzz5Ll2sVJmm

http://www.soya.be/what-is-miso.php