Processes for producing functional okara milks and functional tofus

A method for producing a functional soybean curd lees milk, comprising the steps of:

• adding water, a plant tissue disintegrating enzyme, and a protein decomposing enzyme to soybean curd lees formed in a process to produce soybean-related food products,
• performing enzyme reaction by adding mechanical pulverizing process in the liquid to miniaturize a size of the soybean curd lees to particles,
• performing enzyme reaction by adding a protein crosslinking enzyme to bind the particles together, and
• producing a functional soybean curd lees milk containing food fibers.

A method for producing a functional soybean curd lees milk, comprising the steps of:

• adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products,
• performing enzyme reaction while applying mechanical pulverizing process in a liquid to miniaturize a size of the soybean curd lees to particles,
• performing enzyme reaction by adding soybean milk formed in a process to produce the soybean-related food products and mixing with a protein crosslinking enzyme to bind the particles of the soybean curd lees and soybean milk together, and
• producing a functional total soybean curd lees milk containing food fibers.

A method for producing a functional soybean curd lees milk, comprising the steps of:

• adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products,
• performing enzyme reaction while applying mechanical pulverizing process in a liquid to miniaturize a size of the soybean curd lees to particles,
• performing enzyme reaction by adding a protein crosslinking enzyme to bind the particles together,
• adding and mixing soybean milk formed in the process to produce said soybean-related food product, and
• producing a functional total soybean curd lees milk containing food fibers.

A method for producing a functional soybean curd, comprising the steps of:

• adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products,
• performing enzyme reaction while applying mechanical pulverizing process in liquid to miniaturize a size of the soybean curd lees to particles,
• adding a protein crosslinking enzyme and the soybean milk formed in the process to produce the soybean products and mixing together to obtain a functional total soybean curd lees milk by performing enzyme reaction, and
• producing a functional soybean curd by adding a coagulant to and mixing with said soybean curd lees milk.

A method for producing a functional soybean curd, comprising the steps of:

• adding water and a plant tissue disintegrating enzyme to soybean curd lees produced in a process to produce soybean products,
• performing enzyme reaction while applying mechanical pulverizing process in a liquid to miniaturize a size of the soybean curd lees to particles,
• performing enzyme reaction by adding a protein crosslinking enzyme to obtain a functional total soybean curd lees milk by adding and mixing soybean milk obtained in the process to produce the soybean products, and
• producing a functional soybean curd by adding and mixing a coagulant to the soybean curd lees milk.