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KMID : 1007520020110020093
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Food Science and Biotechnology
2002 Volume.11 No. 2 p.93 ~ p.98
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Major Components of Fermented Tofu Prepared with Different Molds and Coagulants
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Lee, Seung Hwa
Kim, Yong Taek/Shon, Mi Yae/Han, Seo Young/Park, Jeong Ro/Park, Seok Kyu
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Abstract
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Chemical compositions of Tofu prepared with two different coagulants (CaC1_2 and citric acid) and fermented with two different molds (Actinomucor elegans ATCC 11379, and Rhizopus microsporus var. oligosporus, ATCC 22959) were investigated to prepare a fermented Tofu with high quality texture and flavor. Free amino acid content was highest in Tofu coagulated with CaC1_2 and fermented with Rhi. oligosporus. The 4 fermented Tofu had similar fatty acid composition having 12 fatty acids being highest in linoleic acid of 42.72~49.79%. Of 5 organic acids found in fermented Tofu, butyric acid that was not found in non-fermented products was highest in all fermented Tofu. Eleven volatile compounds were identified and dimethyl trisulfide, N-isopentylidene+isopentyl amine and 3-methyl butanol were the major volatiles in nonfermented Tofu, while 2-butanol and phenol were the major volatiles in fermented Tofu being 21.03 and 28.37 ppm, respectively, in Tofu fermented for 14 days with Rhi. oligosporus.
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KEYWORD
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