Traditional Beancurd Manufacture

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Soybeans (glycine max) are an important component of the diet in South East Asia. On average about 77g are consumed per person per day, and provide 10 percent of the total protein intake in an area where rice is a staple food. Chinese beancurd (doufu) became popular more than two thousand years ago during the Western Han Dynasty and was later introduced into other countries such as Korea and Japan, who in turn developed their own products. According to ancient traditional Chinese medicine, beancurd is known to prevent coughs, eliminate phlegm, stop inflammation, be beneficial to the stomach and remove excessive heat in the lungs . The aim of this publication is to review the wide range of beancurd varieties available, the principles used in their manufacture by traditional methods and those methods that have potential for large-scale manufacture.