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1. SOYBEANS
2. SOAKING SOYBEANS
3. GRINDING SOYBEANS		 4. FILTRATION
5. COAGULATION PROCESS
6. TOFU CURD FORMING AND
CUTTING		 7. PACKING AND LABELLING TOFU
8. PASTEURIZING
9. SHIPPING
 
1. SOYBEAN  


Tofu is made from high-quality protein, abundantly found in soybeans. It is extracted using traditional techniques, and then hardened (coagulated). Tofu is a healthy, highly nutritious food that can be used in all types of dishes. Highly nutritious foods made from soybeans are beneficial to a healthier lifestyle.

Soybeans and processed foodstuffs made from soybeans contain large quantities of high-quality ingredients such as:
vegetable protein
various minerals
unsaturated fatty acid
   
2. SOAKING SOYBEANS Back to Top

Soak soybeans in water to absorb plenty of liquid in order to make the extraction of protein from soybeans easier. This process is called "soaking." Soybeans are soaked in a tank filled with clean water, usually for 10 to 13 hours. 

   
3. GRINDING SOYBEANS Back to Top

A prescribed amount of water is added to the expanded (swollen) soybeans. The beans are then ground to make the extraction of protein easier. Now the mashed soybeans are ready to proceed to the next step.

Mashed soybeans are heated to nearly 100 C° (212 F°), by which the soybean ingredients become easier to extract. This heating process also allows for the easier coagulation of the proteins, eliminates the soybean odor, and pasteurizes the mashed beans.
   
4. FILTRATION Back to Top

The heated mashed soybeans are sifted through a fine screen to remove solid matter, which consist mainly of fiber (bean-curd refuse called Okara) to extract the soybean milk. Though the density of soybean milk varies depending on the type of Tofu to be made, it is approximately 10 to 12 percent in content.
   
5. COAGULATION PROCESS Back to Top

Calcium salt and other coagulants are mixed quickly into the soybean milk to allow it to coagulate into curd form. This occurs because ions such as calcium work to combine soybean protein with one another, and as a result the soybean milk coagulates into curd form.
   
6. TOFU CURD FORMING AND CUTTING Back to Top

The Tofu coagulated into curd is broken up and poured into a cloth-lined box. Excessive water is eliminated by pressing. Momen Tofu (regular Tofu) is thus made. Kinugoshi Tofu (soft Tofu) is made by coagulating slightly thicker soy milk without pressing.

When pressing tofu, the pressure should be increased gradually to make the quality of the Tofu becomes consistent.

After pressing is finished, a large sheet of Tofu is automatically cut up into merchandise size and is packaged in containers.
   
7. PACKING AND LABELING TOFU Back to Top

Tofu is cut into small blocks and packaged in a container filled with clean water, sealed thermally with film imprinted with the product name, size, nutrition information, etc. printed on it. Each product is imprinted with an expiration date.
   
8. PASTEURIZING Back to Top

The packaged Tofu is pasteurized in boil-cool pasteurizing machine by a continuous heating and immediate cooling process. By so doing, the fresh flavor is preserved for a long period of time.
   
9. SHIPPING Back to Top

The Tofu is packed and shipped in a box imprinted with an expiration date.

   
 

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