Process for the preparation of soycheese / tofu

Abstract

This invention relates to the development of a process for the production of soy-cheese (Tofu from whole soybean). Various studies for the preparation of soy cheese have been carried out. Different coagulant were used for the precipitation of soymilk i.e. calcium sulphate. magnesium sulphate, calcium chloride, citric acid, lactic acid and acetic acid. All the products were subjected to analytical. organoleptic evaluation and for inactivation of antinutrients. It was observed that trypsin inhibitor and tannins were completely inactivated by soaking and boiling while phytic acid initial concentration is very low in soybean less than 0.01 % which was further inactivated upto 67 % by boiling and this concentration have no effecton calcium absorption. The product prepared by coagulation with CaSO4 gave maximum yield of protein 32.1 %, fat 7.9 % (dry basis) and have a good texture and highly acceptable. The cheese prepared has texture of cottage cheese prepared from fresh milk. It is rich in iron and contains healthy balance of mineral and vitamins. Their protein value equals that of foods of animal origin, and are fully capable of meeting the long term essential amino acids and protein needs of children and adults.