Soybean curd

Cheese. The evolution of imitation cheese has come from the substitution of milk components ia the development of filled and nondairy cheese and development of a synthetic cheese based on the Chinese food sufu, a form of tofu, which is based on soybean curd. 

Based on processing technology, the soybean foods that have been consumed in East Asia may be classified into two general types non-fermented and fermented (2-8) as shown in Table I. Names of these foods and the details of preparing and serving such foods may vary from country to country. Among them, soybean curd (tofu) and soy sauce have been the most widely consumed in the Orient. 

Soybean curd (tofu) White or pale yellow curd cubes coagulated from soybean milk. Served as main dish with or without further cooking. 

Yeast used to leaven bread and make beer and wine Moldy soybean curds used to treat boils (first antibiotic) Crops and livestock domesticated Powdered chrysanthemums used as first insecticide Microscope invented... 

Fuke, I. and Matsuoka, H. 1984. Preparation of fermented soybean curd using stem bromelain. J. Food Sci. 49, 312-313. 

Moldy soybean curd used to treat skin infections in China. 

Figure 8-43 Microstructure of Soybean Curd (Tofu) as Seen in the Scanning Electron Microscope...

As pointed out earlier in this review, increasing the level of dietary calcium decreases the zinc bioavailability from phytate-containing foods. Presumably the mechanism is through the formation of chemical complexes containing zinc, phytate and calcium which are insoluble at intestinal pH and nonabsorbable (24). Recently, our laboratories used slope ratio techniques to compare the bioavailability of zinc contained in calcium sulfate-and in magnesium chloride-precipitated soybean curd (Tofu) to that of zinc added as the carbonate to egg white diets by slope ratio techniques (25). Total dietary calcium level in all diets was adjusted to 0.7% with calcium carbonate. The results (not shown) indicated that the relative availability of zinc from both tofu preparations was 51% as measured by weight gain and 36-39% for bone zinc. These results are similar to those reported for full fat soy flour (16) in Table I. 

In the same period Andre and Hou (6) in France noted that fat in soybean curd made from unboiled soybean extract differed from that obtained from heated extract. Although they did not measure peroxide values, they concluded on the basis of other chemical changes that the... 

Mizumoto, S., Hirai, M., and Shoda, M. (2006). Production of lipopeptide antibiotic iturin A using soybean curd residue cultivated with Bacillus subtilis in solid-state fermentation. Appl. Microbiol. Biotechnol. 72, 869-875. 

Major dietary sources of calcium are milk and dairy products, such as cheese and yogurt. Cow s milk contains 120 mg of Ca + per deciliter (30 mmol/L) and is now usually supplemented with vitamin D. Sardines (and other small fish whose bones are consumed) and soybean products can provide significant amounts of calcium. Soybean curd, known as tofu and eaten widely in China and Japan, contains 128 mg of Ca " " per 100 g. Dark green leafy vegetables, legumes, nuts, and whole-grain cereal products contribute to dietary calcium. 

Kureton. [Kao/Edible Fat Oil] Mono-glyceride defoaming agent for soybean curd. 

Partial proteolysis of soybean proteins with endopeptidases has been used to remove flavor compounds and related fatty materials from soybean curd and defatted soybean flour (21). Certain soybean protein concentrates possess an undesirable beany and oxidized flavor. Treatment of soybean curd and defatted soybean flour with endopeptidases such as aspergillopeptidase A released off-flavor compounds such as 1-hexanal and 1-hexanol which could be removed from the hydrolysate by solvent extraction. The enzymically digested products had less odor, taste, and color than the starting material and were more stable to oxidative deterioration. 

Such traditional soybean foods as tofu (soybean curd) and tempeh have little flatus activity (42). In the case of tofu, oligosaccharides are presumably eliminated during the course of its preparation, and, in the case of tempeh, enzymes produced by the mold (Rhizopus) during fermentation probably hydrolyze the oligosaccharides. As might be expected because of their low carbohydrate content (< 1%), soy protein isolates are devoid of flatus activity (43). It follows that textured meat analogs made from isolated soy protein are most likely free of flatus activity. 

Florey and Ernst Chain, first nsed pnrified preparations of penicillin to treat bacterial infections. Penicillin may have been present in folk remedies used as early as 600 B.C.E., at aronnd which time molded soybean curd was used by the Chinese to treat boils and carbnncles, and moldy cheese was used by Chinese and Ukrainian peasants to treat infected wounds. 

USE In the production of soybean oil. As food and feed -stuff. Debittered soybean flour contains practically no starch and is widely used in dietetic foods. Soybean meal obtained after expressing the oil is a preferred source of protein for feedstuffs. Other products are soybean lecithin, genistin, monosodium glutamate, soybean milk, soy sauce tofu, a soybean curd ntiso, a fermented mixture with barley or rice nutio, which is soybean cheese. Soybean proteins are used also in the adhesive and plastics industries. 

Kohyama, K. Y. Sano E. Doi. Rheological characteristics and gelation mechanism of tofu (soybean curd)./ Agric. Food Chem. 1995, 43, 1808-1812. 

Guzman, G.J. P.J. Murphy. Tocopherols of soybean seeds ans soybean curd (Tofu), / Agric. Food Chem. 1986,3/ 791-795. 

Defatted soy flour 81 Fish 76 Beef 74.3 Immature bean 65 Full-fat soy flour 64 Soybean curd (tofu)-. 64 Wheat gluten 64 Whole wheat 64 White flour 41... 

Shi M,Yang Y, Hu X, Zhang Z. Effect of ultrasonic extraction conditions on antioxidative and immunomodulatory activities of a Ganoderma lucidum polysaccharide originated from fermented soybean curd residue. Food Chem 2014 155 50-6. 

NIR was applied to determine the moisture, carbon, nitrogen, and lipid contents and C-to-N ratio in a compost sample during the tofu (soybean curd) refuse compost fermentation (29-31). Control of the moisture content of the compost fermentation process and simultaneous measurement of the carbon, nitrogen, and lipid contents and C-to-N ratio in the compost were also attempted. The compost sampled from the composter was put into a polyethylene bag, and it was placed in a sample holder. The reflectance values were measured with a NIR spectrophotometer (NIRS6500SPL). 

Tofu A mild flavored, cheeselike t e ot soybean curd. As a cheese extender or substitute and in salads, soups, and vegetarian dishes. High in protein and B vitamins Now sold in the prodxe section of many supermarkets. 

SOYBEAN PRODUCTS AND USES FOR HUMAN FOOD. In the People s Republic of China, Taiwan, Japan, Korea, and Indonesia, soybeans are a regular part of the diet and a major source of protein and oil. Soybean milk, soybean curd, soy sauce, fermented soybean paste, soybean sprouts, immature green seed, and deep-fried mature seed are common foods in the Orient. 

Choedtn A type of sufu made by salting small cubes of soybean curd. Innoculating with a species of Mucoi, and allowing them to terment for about 7 days. After fermentation, allowed to age in yellow wine for a year. Consumed much like cheese is eaten in the western world. ... 

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