[Faculty of Health and Nutrition] Introduction to Food Processing Practical Training

We would like to introduce the processing training for third-year students Faculty of Health and Nutrition.
The processing training is a year-round course, and students use seasonal ingredients throughout the year.
We produce a variety of processed foods.

This time we had a hands-on class on "konnyaku" and "cotton tofu."
Tofu is made by grinding (mashing) soybeans that have been soaked → heating → squeezing (squeezing and separating the soy milk and okara).
→ After the coagulation process (adding bittern to the soy milk), the soy milk is placed in a mold box lined with cotton cloth and the water is drained off to complete the process.
Konnyaku is made by dissolving konnyaku powder in lukewarm water, adding a coagulant, placing it in a mold box, and finally boiling it.
Looking at the process alone, it doesn't seem like a very complicated job, but time and temperature control is important at each step.
This is delicate work.
The students worked together in groups, checking the process and carefully going through each step.
We also made "okara donuts" using "okara" which is a product of the tofu making process.
After the practical training, you will be given the assignment of summarizing the main points in a worksheet, or you will be given the assignment of completing a course of study related to the practical training.
Students will conduct their own research and study.

In addition, in the processing study class, students make foods that they do not usually have the opportunity to make at home, such as miso, sausages, and canned mandarin oranges.
Learn the principles of machining.

(Source: Laboratory of Culinary Research)