| abstract |
The present invention relates to methods for preparing whole soybean milk and soybean curd. More particularly, it relates to a method for preparing whole soybean milk using whole soybean without separating soybean pulps, and to a method for preparing soybean curd by heating and co¬ agulating the prepared whole soybean milk in a stepwise manner. According to the inventive method the inventive method can effectively prepare high-quality of whole soybean milk using whole soybean without separating the soybean pulps, which contains the nutritional components of soybean pulps intact and has a very narrow and uniform particle diameter distribution so that the precipitation of soybean particles does not occur. Also, according to the method for preparing soybean curd using the whole soybean milk, soybean curd having improved sensory charac¬ teristics and cooking suitability can be prepared by heating the whole soybean milk in a stepwise manner so as to uniformly coagulate the soybean milk. |