Yoshitoshi Nakamura  , Akihiro Kurosumi  , Godliving Mtui  , 
    Manufacturing Method of Okara-Containing Soybean Curd Using Steam Explosion,
    Journal of Food Technology,
    Volume 6,Issue 3,
    2008,
    Pages 135-138,
    ISSN 1684-8462,
    jftech.2008.135.138,
    (https://makhillpublications.co/view-article.php?doi=jftech.2008.135.138)
    Abstract: Development  of  novel manufacturing method of soybean curd including Okara using steam explosion was attempted. Furthermore, the main contents (i.e. moisture, crude fiber, protein lipid and ash) and rupture stress of the soybean curd produced by novel manufacturing method were investigated. It was able to produce the soybean curd which included a lot of crude fiber by the miniaturization of crude fiber in Okara using steam explosion. By addition of the steam exploded Okara to soybean curd not only the utilization of Okara but also the possibility of the high-nutrition soybean curd production was suggested.
    Keywords: Steam explosion;soybean curd;Okara;crude fiber;soybean curd residue