THE PREPARATION AND CHEMICAL COMPOSITION OF TOFU. 211 
as there is no trace of bacterial action connected with its 
preparation, the name vegetable cheese, is certainly not 
justified. The constituents, as determined by Kellner , are as 
follows :— 
W ater. . 
. 89.29 
Albuminoids. 
00 
• 
• 
• 
Non-nitrogenous extract. 
. 4-35 
A sh ... ... ... ... ... ... 
• •• ••• ••• 0 « zj. 3 
Tofu is also sold in another form, called kori-dofu. It is 
prepared by exposing the fresh tofu tablets to the action of 
frost, under which they shrink considerably, lose water, and 
become more compact. While fresh tofu contains, on an aver¬ 
age, 89.02 % of water, kori-dofu contains only 15.32 %, in the 
air dry condition. 
The analysis of kori-dofu gave me the following results :— 
••• ••• ••• 
• • • ••• ••• 
Water 
Albuminoids 
Fat and lecithin 
Non-nitrogenous extract 
Cellulose ... 
s h ... ... ... ... ... 
• • • • • 
• • • t•* ••• 
• • * 1 » 
15-32 % 
41-42 % 
23.65 % 
15-05 % 
1.48 % 
3-o8 % 
The manufacture of tofu (l) is conducted as follows :— 
The beans are first soaked for about twelve hours in water 
and then crushed between two mill-stones until a uniform pulpy 
mass is obtained. This is then boiled with about three times its 
quantity of water for about one hour, whereupon it is filtered 
through cloth. This liquid is white and opaque, exactly like 
cow’s milk; (2) while the smell and taste remind one of fresh 
malt. Upon standing, very fine particles separate on the surface 
which, under the microscope, can easily be recognised to be small 
globules of fat. Its reaction is neutral or very slightly acid, but 
after standing for several days it gives a strong acid reaction, ow- 
(1) Tofu is manufactured only on a small scale, by people who sell it in their 
own shops. 
(2) Even continued boiling will not bring on coagulation of the milky liquid, 
but the addition of an equal volume of alcohol yields a flocculent precipitate. 
