201105246 六、發明說明： 【發明所屬之技術領域】 本發明疋有關於一種豆腐，及其配方與製法，特別是 指一種利用深層海水濃縮脫鹽處理的礦物質濃縮液所製作 的深層海水豆腐，及其配方與製造方法。 【先前技術】 現代人由於生活忙碌與飲食精緻化的影響，普遍有營 養不均衡的問題。隨著食品被加工的次數越來越多，導致養 分大量流失，並且越來越多人也因缺乏礦物質而引發如骨質 疏鬆等疾病。 ' 基本上，人體所需的礦物質可分為巨量（major)及微量 (mm〇r)二大類，其中，巨量礦物質包含鉀⑻、鈉⑽卜鎂201105246 VI. Description of the invention: [Technical field of the invention] The present invention relates to a tofu, and a formulation and a preparation method thereof, in particular to a deep seawater tofu made by using a mineral concentrate concentrated deep seawater concentrated desalination treatment, and Its formulation and manufacturing method. [Prior Art] Due to the influence of busy life and refined diet, modern people generally have problems of unbalanced nutrition. As food is processed more and more times, nutrients are lost, and more and more people are suffering from diseases such as osteoporosis due to lack of minerals. Basically, the minerals required by the human body can be divided into two major categories: major and trace (mm〇r). Among them, the massive minerals contain potassium (8) and sodium (10)
(Mg)鈣（Ca)、磷（P)及氯（Cl)，微量礦物質則包含有辞 (Zn)、鐵(Fe)、銅（Cu)、蛾⑴、鉻(c〇、碼㈣、猛胸、翻 (Mo)及姑（C。）等元素’且人體每天對於該等巨量礦物質的需 求里在lOOmg以上，對於該等微量礦物質的需求量則為數 ，克，雖錢量所需量不多，但卻都是不易從—般飲食中取 得的元素，因此，為了使現代人攝取均衡的礦物質，近年 來’市面上也推出各種標榜含有各種礦物質的飲料及食品。 豆腐為大豆加工製品，發展至今，已有二千多年的歷 史’為極具代表性財时品，由於豆腐種f含蛋白f、營 養豐富、價格便宜，是-種極適合現代人日f食用的健康食 品。目前豆腐在製造過程中所添加的凝關，如石膏，屬於 人工製造的化學物品，主要是藉由鈣離子，使懸浮於豆聚中 201105246 的大豆蛋白質的負電荷被中和，使蛋白質產生交互連結 (crosslink)，進而使蛋白質沉澱凝固形成豆腐。 沬層海水由於其純淨無污染的水質及微小水分子的結 構近年來廣泛引起大家的注意，對許多飲料 '食品的風味 品質也具有正面作用。此外，據研究指出，一噸海水扣除氣 化鈉後約有140kg的礦物質，而深層海水更因含有豐富又潔 淨的礦物質及微量元素，而被視為一個補充人體礦物質的理 想來源，若能將深層海水與食品結合，將可增加食品中的礦 物質含量’進而增加人體吸收礦物質的來源。 由於現有豆腐製造時是藉由添加人工製造的凝固劑達 到凝固效果，成分相較不夠天然，為了再進一步提升豆腐品 貝與營養價值，仍需持續開發新的製法並改善配方以製造出 更天然美味且昌含營養物質的豆腐。 【發明内容】 因此，本發明的目的，是在提供一種能提升豆腐風味 且含有豐富礦物質的深層海水豆腐的製造方法。 於是’本發明深層海水豆腐的製造方法包含下列步 驟： (i)取預定量的黃豆製成豆漿； (Π)將一由深層海水濃縮脫鹽處理的礦物質濃縮液，加 入步驟⑴所製得的豆漿中，以與該豆漿混合形成硬度 800〜3000的混合液，經反應一段時間後，獲得一凝固狀的 豆製品；及 (iii)以預定重量壓製該豆製品，使其定型為固定形狀， 201105246 進而製成一深層海水豆腐成品。 ' 本發明深層海水豆腐的製造方法的有益效果在於：在 步驟（i i)中以純淨無污染的深層海水為原料製得的礦物質濃 縮液取代一般凝固劑，將其加入豆漿中使其發生凝固反應 進而製成豆腐，可利用該礦物質液不受污染與富含天然礦 物貝的特性，使所製得的豆腐質地更加柔軟，並含有更多 的礦物質，使本發明的製造方法可有效提升豆腐風味與營 養價值。 • 進—步地，本發明還提供以前述製法所製得而深層海 水豆腐。 本發明深層海水豆腐的有益效果在於：以深層海水製 得的礦物質濃縮液配合豆漿所製得的豆腐，除了仍保有豆 腐原來的營養成分外，由於該礦物質濃縮液取自純淨無污 染的水質且富含多種礦物質’不但能提升該豆腐的豆香 味，又使豆腐中含有更多的礦物質，使該深層海水豆腐具 有更佳的口感與營養價值。 # $一步地’本發明還提供一種能製出富天然風味與豐 富礦物質的深層海水豆腐的配方。 於是，本發明深層海水豆腐的 l 蜗旳配方包含依預定比例相 混合的一預定量的豆毁及一礦物質濃縮液。 該礦物質濃縮液是由深層海水濃縮脫鹽而獲得，並與 該豆漿相混合形成硬度800〜3000的混人液^ 本發明深層海水豆腐的配方的有益效果在於：在配方 中使用礦物質濃縮液，使原料來源相對較天然純淨而無污 201105246 染且富含多種礦物質，使以該配方所製得的豆腐具有更佳 的天然風味與更高的營養價值。 【實施方式】 有關本發明之前述及其他技術内容'特點與功效，在 以下配合參考圖式之一個較佳實施例的詳細說明中，將可 清楚的呈現。 參閱圖1 ’本發明深層海水豆腐的製造方法的較佳實施 例，包含下列步驟： 步驟101是取預定量的黃豆製成豆漿。其中，是先將 貫豆洗淨’挑出品質差或飄浮水面上的碎黃豆後，浸泡六 小時。接著，把泡好的黃豆濾乾，並將黃豆磨成生豆漿， 將豆渣遽除後’再把打好的生豆漿加熱煮滾，即可製得可 供後續步驟使用的豆漿。在本實施例中，實質上是將1重 量份的黃豆製成4重量份的豆漿。 步驟102是將一由深層海水濃縮脫鹽處理的礦物質濃 縮液’加入步驟1〇1所製得且溫度為6(TC〜9(rc的豆漿中， 以與該豆漿混合形成硬度800〜3000的混合液並進行凝固作 用，經反應10〜90分鐘後，獲得一凝固狀的豆製品。 其中’該礦物質濃縮液是由取自於深度200公尺〜710 公尺的深層海水所製得’其製法是將深層海水經由真空濃 縮系統，持續將深層海水水份去除，其過程當中鹽分會持 續析出’當完成深層海水的濃縮之後，再將固態的鹽分去 除’所剩下的液體就是該礦物質濃縮液。且該礦物質濃縮 液的硬度值較佳為1〇〇〇〇〇±1〇〇〇 ’主要包含8〇〇〇〜1〇〇〇〇ppm 201105246 “ 的納離子、83〜60ppm的钟離子、0〜20ppm的妈離子及 250〜300ppm的鎂離子。該礦物質濃縮液的硬度值主要是代 表該液體中鈣、鎂離子濃度的高低，其計算方式為：鈣離 子濃度（ppm)x2.5+鎂離子濃度（ppm)x4.1=硬度值 較佳地，de是使該礦物質濃縮液以與該豆漿混合形成 硬度1300〜1500的混合液。更佳地，在本實施例中，是加 入該礦物質濃縮液以與該豆漿混合形成硬度1400的混合 ' 液。 φ 該礦物質濃縮液的添加量是依其濃縮液的原始硬度 值，及要與該豆漿混合形成多少硬度值的混合液的而定， 例如，若所獲得的礦物質濃縮液的硬度值為1 00000，要將 該豆漿調配成硬度·值約800的混合液時，則每一公升的豆 漿加入8ml的該礦物質濃縮液，要將該豆漿調配成硬度值 約3000的混合液時，則每一公升的豆漿加入30ml的該礦 物質濃縮液，要將該豆漿調配成硬度值約1400的混合液 時，則每一公升的豆漿加入14ml的該礦物質濃縮液。 # 步驟103是以預定重量壓製該豆製品，以去除多餘水 份並使其定型為固定形狀，進而製成一深層海水豆腐成 品。在本實施例中，是以5kg〜5 Okg的重量壓製該豆製品， 且壓製時間為5〜30分鐘。 本發明深層海水豆腐的配方的較佳實施例包含依預定 比例相混合的一預定量的豆漿及一礦物質濃縮液。 該礦物質濃縮液是由深層海水濃縮脫鹽而獲得，並與 該豆漿相混合形成硬度800〜3000的混合液。透過前述的製 201105246 造方法能將由豆毁與鑛物質濃縮液混合形成的該配方進一 步製成深層海水豆腐。該豆襞與該礦物質濃縮液的詳細内 容與該製造方法所述相同，在此不再贅述。 本發明深層海水豆腐的較佳實施例是經由前述步驟 101〜103的製造方法所製得。 <實施例> 本發明將就以下實施例來作進一步說明，但應瞭解的 是，該等實施例僅為例示說明之用，而不應被解釋為本發 明實施之限制。 製備深層海水豆1 <實施例1> 本實例的操作步驟基本上可分為豆漿製作、凝固劑添 加及壓製等三步驟，以下將依序作進一步的說明。 豆漿製作 準備1 kg的市售黃豆，先將黃豆以水洗淨並挑出品質 較差或飄浮在水面上的碎黃豆後，浸泡6小時。接著，把 泡好的黃丑濾乾’將黃豆磨成豆漿，並將豆渣濾除後，再 把打好的丑毁加熱煮滾’就能製得製造豆腐所需的原料豆 聚，在此所製得的豆漿量約4kg。 凝固劑添知 將深層海水經濃縮脫鹽處理且已知硬度的礦物質濃縮 液加入前述的豆漿中，此時，該豆漿的溫度為8(TC，使該 五装與該濃縮液形成硬度值為1400的混合液，則可使豆漿 進行凝固作用’凝固反應時間為10分鐘。 201105246 其中’本步驟所添加的礦物質濃縮液的硬度值為 100850 ’並含有977240ppm的鈉離子、8380ppm的鉀離 子、200ppm的鈣離子24500ppm的鎂離子。 壓製 對前述凝固的豆漿進行壓製，壓製重量為50kg,壓製 時間為20分鐘，藉此，就能獲得具有固定形狀的豆腐成 品。 <實施例2及3> 貫例2及3是以與實施例1相同的方式製造一深層海 水旦腐成品’其不同處在於.在添加凝固劑以使豆聚凝固 時’分別是藉由該碌物質濃縮液使該豆毁與礦物質濃縮液 形成硬度800及3000的混合液❶之後再對凝固狀的豆聚進 行壓製，就能獲得豆腐。 〈比較例> 比較例1是以與實施例1相同的方式製造一豆腐，其 不同處在於：在添加凝固劑以使豆漿凝固時，所添加之凝 固劑為石膏，其為製作一般市售豆腐成品所添加的原料。 感官品評 主要是針對豆腐口感、豆腐香氣、豆腐整體感進行評 比。評比的樣品共有四種，分別為實施例1(豆漿凝固時的 硬度為1400)、實施例2(豆漿凝固時的硬度為8〇〇)、實施例 3(豆漿凝固時的硬度為3000)及比較例（市售豆腐）。 也， 品評員為豆腐製作業者與石資中心員工，共5〇人。 評比分數是1至4,其中4代表非常喜歡，丨代表非常 201105246 不喜歡。 §平比結果如下表-1 : 表-1豆腐評比結果 乳清澄清與否 口感 香氣 實施例1 否 4 2 4 實施例2 否 2 3 2 實施例3 否 1 4 1 比較例 是 3 1 — 3 根據上表結果，可以發現豆腐以豆漿凝固硬度3〇〇〇時 (即實施例3)為最低，推測與礦物質濃縮液添加量較高，導 致豆腐成品口感具有苦味有關，但其黃豆的豆香味也最為 明顯’顯示以礦物質濃縮液取代一般凝固劑，有助於提升 豆腐的豆香味。當豆漿凝固硬度為14〇〇(即實施例丨）時所製 得的豆腐，則口感佳並兼具有黃豆的豆香味，顯示調整= 礦物質濃縮液的添加量，使豆漿在預定的硬度值下進行凝 固，可獲得風味較佳的豆腐。在乳清方面，發現使用礦物 質水製作的丑腐成品，在豆腐麼製過程中所出現的乳清， 皆是較混濁的狀態。 ' Ψ ''述，本發明深層海水豆腐，及其配方盥掣造 法，可獲致下述的功效及優點，故能達到本發明的/目的： 由上逑的感官品評結果說明以礦物質濃縮液取代一 豆腐IT劑添加至豆漿中進行㈣反應，確實能明顯提 轧，右再控制好該濃縮液的用量，也能改盖口 =取製得具有較佳風味的豆腐，由於質 冰層海水，為天然無污染的凝固劑，並富含 10 201105246 種礦物質，使本發明藉由添加該礦物質濃縮液取代一般凝 固劑，使所製得的旦腐具有風味佳與營養價值更高的特 性。 惟以上所述者，僅為本發明之較佳實施例而已，當不 能以此限定本發明實施之範圍，即大凡依本發明申請專利 範圍及發明說明内容所作之簡單的等效變化與修飾，皆仍 屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 _ 圖1是本發明深層海水豆腐的製造方法的一較佳實施 例的流程圖。 ' 11 201105246 【主要元件符號說明】 益 "»、(Mg) calcium (Ca), phosphorus (P) and chlorine (Cl), trace minerals include (Zn), iron (Fe), copper (Cu), moth (1), chromium (c〇, code (four), The elements such as chest, turn (Mo) and aunt (C.), and the daily demand for such huge amounts of minerals in the human body are above 100 mg, and the demand for such trace minerals is counted, gram, although the amount of money The amount required is not much, but it is an element that is not easily obtained from the general diet. Therefore, in order to enable modern people to take in a balanced mineral, in recent years, various beverages and foods containing various minerals have been introduced on the market. Tofu is a processed product of soybeans. It has been developed for more than 2,000 years. It is a very representative financial product. Because of the protein f of tofu, f is rich in nutrients and cheap, it is very suitable for modern people. Healthy foods that are eaten. At present, the toxins added in the manufacturing process of tofu, such as gypsum, are artificially manufactured chemicals, mainly by calcium ions, so that the negative charge of soy protein suspended in the bean polycarbonate 201105246 is neutralized. To make the protein cross-link, which in turn makes Protein precipitation solidifies to form tofu. Because of its pure and non-polluting water quality and the structure of tiny water molecules, the seawater has attracted a lot of attention in recent years, and it has a positive effect on the flavor quality of many beverages. In addition, according to research, one About 4,000 tons of minerals are deducted from tons of seawater after deducting sodium, and deep seawater is considered to be an ideal source of supplements for human minerals because of its rich and clean minerals and trace elements. Combined, it will increase the mineral content in the food' and thus increase the source of the body's absorption of minerals. Since the existing tofu is made by adding a artificially produced coagulant to achieve a coagulation effect, the ingredients are less natural, in order to further enhance the tofu In order to improve the flavor of the tofu and the nutritional value, it is still necessary to continuously develop a new method and improve the formula to produce a more natural and nutritious tofu. [Invention] Therefore, the object of the present invention is to provide a flavor that enhances the tofu and a method for the production of deep seawater tofu rich in minerals. The method for manufacturing the deep seawater tofu comprises the following steps: (i) taking a predetermined amount of soybeans to make soy milk; (Π) adding a mineral concentrate concentrated and desalted by deep seawater to the soybean milk obtained in the step (1), Mixing with the soybean milk to form a mixed liquid having a hardness of 800 to 3000, and after reacting for a certain period of time, obtaining a solidified bean product; and (iii) pressing the soybean product with a predetermined weight to shape it into a fixed shape, 201105246 Forming a deep seawater tofu product. The beneficial effect of the method for producing deep seawater tofu of the present invention is that the mineral concentrate prepared by using pure and non-polluting deep seawater as raw material in step (ii) replaces the general coagulant, and Adding to the soy milk to cause it to solidify and then making tofu, the mineral liquid can be utilized without being contaminated and rich in natural mineral shells, so that the obtained tofu texture is softer and contains more minerals, so that The manufacturing method of the invention can effectively enhance the flavor and nutritional value of tofu. • Further, the present invention also provides deep seawater tofu prepared by the aforementioned method. The beneficial effect of the deep seawater tofu of the invention is that the tofu prepared by the mineral concentrate prepared by the deep seawater combined with the soybean milk, in addition to the original nutrient of the tofu, is obtained from the pure and pollution-free mineral concentrate. The water quality is rich in a variety of minerals' not only can enhance the bean flavor of the tofu, but also make the tofu contain more minerals, so that the deep seawater tofu has better taste and nutritional value. # $Step by step The present invention also provides a formulation for producing deep seawater tofu rich in natural flavors and rich minerals. Thus, the formula of the deep seawater tofu of the present invention comprises a predetermined amount of bean rot and a mineral concentrate mixed in a predetermined ratio. The mineral concentrate is obtained by concentrated desalting of deep seawater and mixed with the soybean milk to form a mixed liquid having a hardness of 800 to 3000. The beneficial effect of the formula of the deep seawater tofu of the present invention is that a mineral concentrate is used in the formulation. The raw material source is relatively pure and pure and non-staining 201105246 dyed and rich in various minerals, so that the tofu prepared by the formula has better natural flavor and higher nutritional value. [Embodiment] The above and other technical features of the present invention will be apparent from the following detailed description of the preferred embodiments. Referring to Fig. 1 ', a preferred embodiment of the method for producing deep seawater tofu of the present invention comprises the following steps: Step 101: taking a predetermined amount of soybeans to make soy milk. Among them, the bean is washed first, and the broken soybeans with poor quality or floating water are picked out and soaked for six hours. Then, the soaked soybeans are dried, and the soybeans are ground into raw soy milk, and the bean dregs are removed. Then the cooked soymilk is heated and boiled to obtain a soy milk which can be used in subsequent steps. In the present embodiment, substantially 1 part by weight of soybeans is made into 4 parts by weight of soybean milk. Step 102 is to add a mineral concentrate concentrated deep desalinated desalin to the step 1〇1 and the temperature is 6 (TC~9 (rc soy milk, mixed with the soybean milk to form a hardness of 800~3000). The mixture is coagulated and reacted for 10 to 90 minutes to obtain a coagulated soy product. The 'mineral concentrate is prepared from deep seawater from a depth of 200 to 710 meters.' The method is to remove the deep seawater through the vacuum concentration system and continuously remove the deep seawater moisture. During the process, the salt will continue to precipitate. 'When the deep seawater is concentrated, the solid salt is removed.' The remaining liquid is the mine. The concentration of the substance concentrate is preferably 1 〇〇〇〇〇 ± 1 〇〇〇 'mainly containing 8 〇〇〇 ~ 1 〇〇〇〇 ppm 201105246 "nano ions, 83 ~ 60ppm The clock ion, 0~20ppm mother ion and 250~300ppm magnesium ion. The hardness value of the mineral concentrate mainly represents the concentration of calcium and magnesium ions in the liquid, and the calculation method is: calcium ion concentration (ppm) )x2.5 + Magnesium ion concentration (ppm) x 4.1 = hardness value Preferably, de is a mixture of the mineral concentrate mixed with the soybean milk to form a hardness of 1300 to 1500. More preferably, in the present embodiment, The mineral concentrate is added to mix with the soybean milk to form a mixed liquid having a hardness of 1400. φ The mineral concentrate is added according to the original hardness value of the concentrated liquid and the hardness value to be mixed with the soybean milk. Depending on the liquid, for example, if the obtained mineral concentrate has a hardness value of 100,000, and the soybean milk is blended into a mixture having a hardness value of about 800, 8 ml of the mineral is added per liter of soybean milk. In the concentrate, when the soymilk is formulated into a mixture having a hardness of about 3000, 30 ml of the mineral concentrate is added per liter of soybean milk, and when the soymilk is blended into a mixture having a hardness of about 1400, each One liter of soymilk is added to 14 ml of the mineral concentrate. #Step 103 is to press the soy product at a predetermined weight to remove excess water and shape it into a fixed shape to form a deep seawater tofu product. example The soybean product is pressed at a weight of 5 kg to 5 Okg, and the pressing time is 5 to 30 minutes. The preferred embodiment of the deep seawater tofu formulation of the present invention comprises a predetermined amount of soy milk and a mine mixed in a predetermined ratio. The mineral concentrate is obtained by concentrated desalting of deep seawater and mixed with the soymilk to form a mixture of hardness of 800 to 3000. The method of making 201105246 can mix the bean and the mineral concentrate. The formed formulation is further formed into deep seawater tofu. The details of the soybean meal and the mineral concentrate are the same as those described in the manufacturing method, and will not be described herein. The preferred embodiment of the deep seawater tofu of the present invention is via the foregoing. The manufacturing methods of the steps 101 to 103 were carried out. The invention is further described in the following examples, but it should be understood that these examples are for illustrative purposes only and are not to be construed as limiting. Preparation of Deep Seawater Beans 1 <Example 1> The procedure of this example can be basically divided into three steps of soy milk preparation, coagulant addition and pressing, which will be further described below. Soymilk preparation Prepare 1 kg of commercially available soybeans, first wash the soybeans with water and pick out the broken soybeans of poor quality or floating on the water, soak for 6 hours. Then, after the soaked yellow ugly filter is dried, the soybeans are ground into soy milk, and the bean dregs are filtered out, and then the ugly smashed heat is heated and boiled, and the raw materials needed for making the tofu can be obtained. The amount of soy milk produced was about 4 kg. The coagulant is added to the deep-sea seawater by concentration and desalting treatment and the mineral concentrate of known hardness is added to the soybean milk. At this time, the temperature of the soybean milk is 8 (TC, so that the hardness of the five packs and the concentrate is formed. The 1400 mixture can coagulate the soymilk' coagulation reaction time is 10 minutes. 201105246 where 'the hardness of the mineral concentrate added in this step is 100850' and contains 977240ppm sodium ion, 8380ppm potassium ion, 200 ppm of calcium ions 24500 ppm of magnesium ions. Pressing The previously solidified soybean milk was pressed, the pressing weight was 50 kg, and the pressing time was 20 minutes, whereby a tofu product having a fixed shape was obtained. <Examples 2 and 3> In Examples 2 and 3, a deep seawater rot finished product was produced in the same manner as in Example 1. The difference is that when the coagulant is added to coagulate the bean, the beans are respectively made by the concentrated material concentrate. The tortoise concentrate is formed into a mixed liquid of hardness of 800 and 3000, and then the solidified bean gather is pressed to obtain tofu. <Comparative Example> Comparative Example 1 is A tofu was produced in the same manner as in Example 1 except that when the coagulant was added to solidify the soybean milk, the coagulant added was gypsum, which was added as a raw material for the production of a general commercial tofu product. The sensory evaluation was mainly The taste of tofu, tofu aroma and tofu were evaluated. There were four kinds of samples, which were Example 1 (hardness when the soybean milk solidified was 1400), and Example 2 (hardness when the soybean milk solidified was 8〇〇). Example 3 (hardness when soymilk solidified is 3000) and comparative example (commercially available tofu). Also, the product reviewer is a tofu maker and a Shizi center employee, a total of 5 people. The score is 1 to 4, of which 4 represents I like it very much, 丨 stands for very 201105246. I don't like it. § The flatness results are shown in Table-1 below: Table-1 Tofu Evaluation Results Whey Clarification or Not Taste Aroma Example 1 No 4 2 4 Example 2 No 2 3 2 Example 3 No 1 4 1 Comparative example is 3 1 - 3 According to the results of the above table, it can be found that the tofu has a solidification hardness of 3 豆 (ie, Example 3) is the lowest, and it is presumed that the amount of mineral concentrate added is high, resulting in tofu. The taste of the finished product is related to bitterness, but the bean flavor of the soybean is also the most obvious. 'It shows that the general coagulant is replaced by the mineral concentrate, which helps to enhance the bean flavor of the tofu. When the solidification hardness of the soybean milk is 14〇〇 (ie, the example) The tofu obtained at the time has a good taste and has the bean flavor of the soybean, and shows that the adjustment = the amount of the mineral concentrate added, so that the soybean milk is solidified at a predetermined hardness value, and the tofu having better flavor can be obtained. In the whey, it was found that the ugly finished products made with mineral water were turbid in the whey that appeared during the process of making tofu. 'Ψ'', the deep seawater tofu of the present invention, and its formulation method, can achieve the following effects and advantages, so that the present invention can be achieved/purpose: The results of the sensory evaluation of the captain indicate the concentration of minerals The liquid replaces a tofu IT agent and is added to the soybean milk for (4) reaction. It can be obviously rolled up, and the right amount of the concentrate can be controlled right, and the mouth can be changed to make the tofu with better flavor, due to the quality ice layer. Seawater, a natural non-polluting coagulant, is enriched with 10 201105246 minerals, so that the present invention can replace the general coagulant by adding the mineral concentrate, so that the prepared rot has good flavor and higher nutritional value. Characteristics. The above is only the preferred embodiment of the present invention, and the scope of the invention is not limited thereto, that is, the simple equivalent changes and modifications made by the scope of the invention and the description of the invention are All remain within the scope of the invention patent. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a preferred embodiment of a method for producing deep seawater tofu according to the present invention. ' 11 201105246 [Key component symbol description] Benefit "»,
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