[Case of Bacteria Reduction] Kyoto Hyakko Tofu Co., Ltd.

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We would like to introduce a case of bacterial reduction at Hyakko Tofu. Before tofu production, there is a process of soaking soybeans in water to allow them to absorb moisture. During this process, bacteria such as E. coli proliferate over time. Since legumes are rich in nutrients, extra attention to hygiene management is necessary depending on conditions such as temperature. In this context, using quantum water that has passed through the vG1L-6 series 171 core significantly reduces the number of bacteria, resulting in levels that are less than one-tenth compared to regular water. Furthermore, as a result, the soybeans become tastier. It also contributes to reducing the odor of wastewater, which can alleviate the burden on purification tanks. [Case Summary] ■ Challenge: Legumes are rich in nutrients, requiring extra attention to hygiene management depending on conditions such as temperature. ■ Solution: Using quantum water that has passed through the vG1L-6 series 171 core significantly reduces the number of bacteria to less than one-tenth compared to regular water. *For more details, please download the PDF or feel free to contact us.

Water Treatment