Ramie-containing bean curd and method for producing the same

PURPOSE: Manufacturing method of ramie soybean curd is provided to replenish dietary fiber, mineral, vitamin etc which is lacked in soybean curd by adding great quantity of ramie leaf, and enhance chewy texture, taste and smell. CONSTITUTION: Soak beans which were selected and cleaned into water. Grind the soaked bean to an average mean size of 600-1000 mesh. Separate soymilk and biji by filtering the grounded bean powder liquid. Mix the ramie leaf powder of an average granularity 800-1,100 mesh at a ratio of 20-100g per soy milk with the separated soy milk. Heat the mixture of soy milk/ramie at 100-110 deg. C. Coagulate the heated soy milk/ramie mixture by injecting a coagulating agent. Grind the coagulum of soy milk/ramie mixture. Mold the grinded coagulum of soy milk/ramie by compressing it. Mix soy milk and ramie leaf powder. Remove the inside bean-curd dregs by filtering the soy milk/ramie mixture before heating it. An average granularity of ramie leaf powder is 900-1000 mesh. Use the mixture of chloride, calcium chloride, and bay salt as a coagulating agent. [Reference numerals] (S10) Soaking beans; (S100) Making into products; (S20) Grinding; (S30) Filtering and separating(soymilk and biji); (S40) Adding ramie leaf powder; (S50) Filtering(removing inner biji); (S60) Heating; (S70) Coagulating; (S80) Pulverizing; (S90) Compression molding