KR101428647B1 - Method for producing fermented tofu using Kimchi seasoning and lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for producing fermented tofu, which is prepared by inoculating lactic acid bacteria into a mixture of mashed tofu and kimchi seasoning and fermenting the fermented tofu, and a fermented tofu prepared by the method of the present invention, Tofu not only promotes functional ingredients and physiologically active effects, but also can provide a fermented tofu suitable for the taste of Koreans.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of producing fermented tofu using Kimchi seasoning and lactic acid bacteria,

The present invention relates to a method for producing a fermented tofu, which is prepared by inoculating a lactic acid bacterium inoculated with a mixture of mashed tofu and kimchi sauce and fermenting the fermented tofu.

The fermentation of food changes into a state where various nutrients of food are easily digested by the action of microorganisms. Today, studies on fermentation-related microorganisms having functionality as probiotics are actively being carried out. Probiotics are used for normalization of intestinal troops, reduction of production of decay products due to inhibition of harmful bacteria, prevention of disease, strengthening of immune function, And the like. Probiotics should have the properties of long - term fixation, inhibition of pathogenic bacteria, sensory properties of fermented food, stability, bacteriophage resistance, and especially commercial viability with good intestinal viability.

Fermented tofu includes tofu in China or Taiwan, taokoan in Indonesia, tahuri in the Philippines, tau hu yee in Thailand, and tofuyo in Japan. Of these, Sufu in China and Taiwan is called Actinomucor elegans , Mucor heimalis , Mucor silvaticus , Mucor praimi and Rhizopus < RTI ID = 0.0 > chimenisis ) on the surface of tofu, which is matured in an immersion liquid mixed with a salt solution and a tofuyo of Japan. After drying the tofu, Koji and Aspergillus sp. cultivated in Monascus sp. or Aspergillus sp. And fermented tofu fermented in an immersion liquid mixed with distilled liquor.

This fermented tofu is a fermented cheese form of soybean which is excellent in storage stability, palatability and digestibility, and has been used for long time as self-culture, after-care culture and food for the aged children. Domestic studies on fermented tofu have reported only a few studies, such as changes in chemical composition during fermentation of soybean cheese, selection and production of strains for manufacturing sufu, and quality characteristics of fermented tofu with mold and coagulant. This fermented tofu has not been generalized as a problem of palatability in Korea because of its unique flavor. In this study, it is necessary to develop a functional fermented tofu that is suitable for the palatability of Korean people, unlike the fermented tofu in Southeast Asia, which is not generalized as a palatability problem in Korea due to its unique flavor.

Korean Patent No. 0888623 discloses a method for producing a fermented tofu using probiotic lactic acid bacteria. Korean Patent Registration No. 0498895 discloses a method for producing fermented tofu using Bacillus subtilis. However, since the kimchi seasonings and lactic acid bacteria Is different from the production method of the fermented tofu using

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a fermented tofu suitable for Korean preference by enhancing physiological activity and functional ingredients in fermented tofu, , Fermented soy sauce, fermented soy sauce, fermented soy sauce, fermented soy sauce, fermented soy sauce, fermented soy sauce, fermented soy sauce, The present invention also provides a method for producing a fermented tofu having improved quality and an improved degree of preference.

In order to solve the above problems, the present invention provides a method for producing a fermented tofu, which comprises fermenting lactic acid bacteria in a mixture of mashed tofu and kimchi seasonings and fermenting the mixture.

The present invention also provides a fermented tofu produced by the above method.

The fermented tofu prepared by inoculating and fermenting the selected lactic acid bacterium with the mixture of mashed tofu and kimchi seasoning according to the present invention not only promotes functional components such as free amino acid content and polyphenol content but also exhibits antioxidant activity and nitrite scavenging ability The physiological activity of the fermented tofu can be enhanced and the fermented tofu useful for consumers' health can be provided. In addition, since it is manufactured using kimchi seasoning, it is possible to provide a fermented tofu which is free from unpleasant odors and is also excellent in taste and taste because it meets the tastes of Koreans.

Figure 1 shows a photograph of a fermented tofu.
2 is a graph comparing the total polyphenol contents of the fermented soybean curd according to the fermentation period.
FIG. 3 is a graph comparing the DPPH radical scavenging ability according to the fermentation period of fermented tofu.
FIG. 4 is a graph comparing nitrite scavenging ability according to fermentation period of fermented tofu.
B: Tofu and kimchi sauce 1: 0.5 (w / w) to 1: 0.5 (w / w) ratio of A: tofu and Kimchi seasoning 1: Fermented tofu mixed with 1: 1 (w / w) tofu, D: tofu and kimchi seasoned 1: 1 (w / w) It means tofu fermented by inoculation.

In order to accomplish the object of the present invention, the present invention provides a method for producing fermented tofu, which comprises fermenting lactic acid bacteria inoculated into a mixture of mashed tofu and kimchi seasoning and fermenting the mixture.

In the method for producing the fermented tofu of the present invention, the kimchi sauce preferably contains 7.14 weight% of red pepper powder, 2.39 weight% of garlic, 4.76 weight% of salt, 4.76 weight% of sugar, 1.2 weight% of ginger, 4.76 weight% By weight, based on the total weight of the composition. The fermented seafood may be anchovy salted, shrimp salted, fermented seaweed, or fermented seaweed, preferably anchovy salted, but is not limited thereto. In addition, the cabbage juice may mean a solution obtained by juicing Chinese cabbage, but is not limited thereto. The preparation of the fermented tofu by adding the above - prepared kimchi sauce could be made into a fermented tofu suitable for the preference of Korean consumers.

In addition, in the method of manufacturing the fermented tofu of the present invention, the mashed tofu can be manufactured by uniformly grinding the tofu of a certain angle by hand. When the fermented tofu is manufactured using the mashed tofu as described above, Fermented tofu is advantageous in that fermented tofu is easier to produce than fermented tofu, and when a fermented tofu is manufactured using a tofu of a certain angle, The use of tofu has the advantage of causing such problems. In addition, there is a possibility that contamination due to the surrounding environment may occur because the tofu must be dipped in the kimchi sauce after cutting the tofu uniformly at the time of manufacture. However, when the tofu is used, the manufacturing process is relatively simple and the probability of contamination is low. Also, from the functional aspect, it is preferable to prepare the fermented tofu using the mashed tofu, since the fermented tofu exhibits higher antioxidative activity and free amino acid content than the tofu of the fixed angle tofu .

In addition, in the method for producing a fermented tofu of the present invention, the mixture may be prepared by mixing crushed tofu and kimchi sauce at a ratio of 0.8-1.2: 0.8-1.2, more preferably, mashed tofu and kimchi sauce In a weight ratio of 1: 1. The preparation of the fermented tofu using the mixture in the above mixing ratio could be made into a fermented tofu excellent in functional properties such as total phenol content and antioxidative activity. However, when preparing the fermented tofu using the mixture out of the above mixing ratio There is a problem that functionality and preference are reduced.

In addition, in the method for producing the fermented tofu of the present invention, the above-mentioned lactic acid bacteria may preferably be Pediococcus acidilactici . The culture of the lactic acid bacteria cultured in the lactic acid bacterium is diluted to a light absorbance of 1.00 at 600 nm using a spectrophotometer and then inoculated with 1.5 to 2.5% (v / v) of a mixture of mashed tofu and kimchi seasonings, 2% (v / v) can be inoculated. The production of fermented tofu using the above-mentioned lactic acid bacterium is excellent in the effect of inhibiting the growth of harmful microorganisms and is excellent in resistance to gastric acid and succinic acid, and thus has excellent antioxidative effect and preference. Therefore, .

Further, in the fermented tofu production method of the present invention, the fermentation is preferably carried out at 18 to 22 ° C for 15 to 17 weeks, more preferably at 20 ° C for 16 weeks. The fermented tofu fermented under the above conditions could be prepared as a fermented tofu having enhanced antitumor effect because of its excellent nitrite scavenging ability of fermented tofu as compared with other fermentation conditions.

The present invention also provides a fermented tofu produced by the above method. The fermented tofu of the present invention not only enhances the functional components of the total amino acid content and the total polyphenol content, but also enhances the physiological activity such as antioxidative activity and nitrite scavenging ability, thereby providing a fermented tofu useful for consumers' health.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of fermented tofu

1. Culture of lactic acid bacteria

Lactic acid bacteria were cultured in MRS broth (Difco, Detroit, USA) two times, centrifuged at 3,000 rpm for 10 minutes, washed with phosphate buffered saline (pH 7.0) Was diluted to an absorbance of 1.00 and then used.

2. Production of fermented tofu

The kimchi seasoning ingredients were purchased at the traditional market in Hanyang-eup, Gyeongsan-si and Table 1 shows the mixture ratio of kimchi seasonings for fermented tofu. The tofu was mixed with the prepared kimchi sauce at a ratio of 1: 0.5 (tofu: kimchi sauce, w / w) and 1: 1 (tofu: kimchi sauce, w / w) to obtain a mixture of Pediococcus acidilactici ) Was diluted to an absorbance of 1.00 at 600 nm and then inoculated with 2% (v / v) and fermented at 20 ° C for 16 weeks. Fermented tofu was mixed with 1: 0.5 ratio of tofu and kimchi seasoning (A), 1: 0.5 ratio of tofu and kimchi seasoning, followed by treatment with lactic acid bacteria inoculated (B), 1: 1 mixture of tofu and kimchi seasoning (C), tofu and kimchi sauce (1: 1 ratio), and then treated with lactic acid bacteria (D).

Mixing ratio of kimchi seasoning for fermented tofu (%, w / w) tofu
(g) material(%) chili powder garlic ginger Salt Sugar Salted fish Chinese cabbage juice 100 7.14 2.39 1.20 4.76 4.76 4.76 74.99

Experimental Method

1. pH, acidity and number of microorganisms

The pH was measured with a pH meter (ORION 410A, Orion Research Inc, Boston, Mass., USA) by filtering with a filter paper (Whatman No. 2) The consumption of NaOH was expressed in terms of lactic acid. The microbial counts were obtained by aseptically taking 1 mL of the crushed sample using a stomacher (LB W400, TMC, Seoul, Korea) by adding 90 mL of sterilized distilled water to 10 g of the sample. MIC agar containing 0.02% sodium azide, and E. coli were inoculated with violet red agar (Difco, Detroit, MI, USA) at 37 ° C.

2. Preparation of fermented tofu extract

Tofu was lyophilized (Ilshin lab., PVTFD20R., Korean), and then powdered. Tofu was added with 10 times (w / v) 70% ethanol and stirred for 24 hours to obtain 3000 The supernatant was taken by centrifugation at rpm for 10 min. The supernatant was filtered through a 0.45 μm membrane filter (Millipore Co., MA, USA) and used as a measurement sample.

3. Total polyphenol content

To 1 mL of fermented tofu extract, 1 mL of 0.2 N Folin-ciocalteau reagent was added and reacted at room temperature for 3 minutes. 1.0 mL of Na ₂ CO ₃ (75 g / L) was added and allowed to stand in the dark for 1 hour. Were measured. The total polyphenol content was calculated by a standard curve using glacial acid (Sigma-Aldrich Co., USA) as a standard.

4. DPPH radical scavenging ability

0.8 ml of 0.4 mM DPPH (α-diphenyl-β-picrylhydrazyl) ethanol solution was added to 0.4 mL of the fermented tofu extract. The mixture was incubated at room temperature for 10 minutes and absorbance was measured at 525 nm The calculation formula was the antioxidant activity by DPPH radical scavenging ability (%) = 100 - [(absorbance of sample / absorbance of control) × 100].

5. Nitrite scavenging ability

1 mL of 1 mM NaNO ₂ solution was added to 1 mL of extract, and 0.1 N HCl was added to make a total volume of 10 mL. Add 1 mL of 2% acetic acid solution and 0.4 mL of Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) dissolved in 30% acetic acid solution. And the absorbance was measured at 520 nm. The calculation formula was calculated according to the nitrite scavenging ability (%) = 100 - [(absorbance of sample / absorbance of control × 100)].

6. Free amino acid content

10 g of 70% ethanol was added to 1 g of the lyophilized fermented tofu, and the mixture was subjected to extraction for 24 hours, followed by centrifugation at 3000 rpm for 20 minutes to obtain a supernatant. The supernatant was eluted with a lithium citrate loading buffer for amino acid analysis after the solvent was volatilized with a rotary vacuum concentrator (WB 2000, Heidolph, Germany), and a 0.22 μm membrane filter (Millipore Co., MA, USA) And analyzed with an amino acid automatic analyzer (Biochrom 30 amino acid analyzer, Cambridge, UK). The amino acid analysis conditions are shown in Table 2.

Free amino acid analysis conditions Items Conditions Amino acid analyzer Biochrom 30 Column Biochrom Lithium Column u-2299 Buffer solution Lithium citrate buffer
(pH 2.80, 3.00, 3.15, 3.50, 3.55) Flow rate Buffer flow rate 20 mL / hr, ninhydrin flow rate 20 mL / hr Sample injection volume 40 μl Column temp. 35-80 ° C

7. Statistical processing

All samples except free amino acid content were repeated 3 times. The significance of the mean values was determined using the SPSS system (SPSS Inc., Chicago, IL, USA) software package (version 12.0) Duncan ' s multiple range test.

Example  1: fermented tofu pH  And acidity

Table 3 shows the pH and acidity of the fermented soybean curd prepared by selecting lactic acid bacteria having antimicrobial activity and antioxidative activity against pathogenic microorganisms. The pH of the treatments before and after fermentation was 6.42 and 6.46 for Groups A and B, respectively, and 6.36 and 6.39 for Groups C and D, respectively. After 1 week of fermentation, the pH of all treatments decreased rapidly, then gradually decreased, and then increased from 12 weeks of fermentation. Also, the pH was lower than that of groups A and C, which were not inoculated with B and D inoculated with Pediococcus acidilactici . Changes in acidity of fermented tofu were similar to those of pH. The acidity increased rapidly after one week of fermentation, then gradually increased.

PH and acidity of fermented tofu during fermentation Group Fermentation period (week) 0 One 2 4 6 8 10 12 14 16 pH A ²⁾ 6.42 ± 0.01 ^{5) hC} 4.01 ± 0.00 ^dA 4.00 + 0.02 ^dA 4.05 + - 0.01 ^eC 3.97 + - 0.01 ^cD 3.91 + - 0.01 ^dC 3.95 + - 0.02 ^cC 4.06 ± 0.00 ^eC 4.19 ± 0.01 ^fC 4.48 ± 0.03 ^gC B ³⁾ 6.46 ± 0.01 ^hD 4.00 0.01 ^dA 4.00 + 0.02 ^dA 3.93 + - 0.01 ^cA 3.88 ± 0.01 ^bB 3.84 ± 0.00 ^aA 3.83 ± 0.00 ^aB 4.04 ± 0.00 ^eBC 4.17 ± 0.01 ^fC 4.29 ± 0.00 ^gB C ^{4 )} 6.36 + - 0.01 ^iA 4.14 + 0.02 ^hC 4.11 + 0.02 ^gC 3.97 ± 0.01 ^dB 3.92 + - 0.01 ^cC 3.89 ± 0.01 ^bB 3.81 + - 0.01 ^aA 4.01 ± 0.00 ^eA 4.06 ± 0.01 ^eB 4.07 + - 0.01 ^eA D ^{5 )} 6.39 ± 0.01 ^fB 4.06 ± 0.02 ^eB 4.04 + 0.02 ^dd 3.97 ± 0.02 ^cB 3.83 ± 0.00 ^bA 3.84 ± 0.00 ^bA 3.79 + 0.02 ^aA 4.02 + 0.03 ^dAB 4.02 + 0.02 ^eA 4.05 ± 0.01 ^fA TA ¹⁾ A 0.02 ± 0.00 ^aA 0.22 0.00 ^dA 0.33 ± 0.00 ^fA 0.21 ± 0.00 ^bB 0.21 ± 0.00 ^bcB 0.19 0.00 ^dA 0.19 + 0.01 ^eA 0.22 0.00 ^eA 0.22 0.00 ^eA 0.21 ± 0.00 ^cdA B 0.02 ± 0.00 ^aA 0.22 0.00 ^eA 0.33 ± 0.00 ^hA 0.19 ± 0.00 ^bA 0.19 0.00 ^cA 0.23 ± 0.00 ^eB 0.23 ± 0.00 ^fA 0.24 ± 0.00 ^gB 0.24 ± 0.00 ^gB 0.22 0.00 ^fB C 0.05 ± 0.00 ^aB 0.25 ± 0.00 ^dB 0.34 ± 0.00 ^fB 0.21 ± 0.00 ^bD 0.22 0.00 ^cD 0.21 ± 0.00 ^dC 0.23 ± 0.01 ^dB 0.25 ± 0.00 ^eD 0.26 ± 0.00 ^eC 0.26 ± 0.00 ^eC D 0.05 ± 0.00 ^aB 0.28 ± 0.01 ^gC 0.38 ± 0.00 ^hC 0.21 ± 0.00 ^bc 0.24 ± 0.00 ^cC 0.25 ± 0.01 ^bcB 0.25 0.00 ^dA 0.26 ± 0.00 ^eC 0.29 ± 0.00 ^fD 0.30 ± 0.00 ^fD

¹⁾ TA: titratable acidity

²⁾ A: Tofu and kimchi seasoning 1: 0.5 (w / w)

³⁾ B: Fermented lactic acid bacteria in a mixture of tofu and kimchi seasoning 1: 0.5 (w / w)

⁴⁾ C: Tofu and kimchi sauce mixed at a ratio of 1: 1 (w / w)

⁵⁾ D: Inoculation of lactic acid bacterium in mixture of tofu and kimchi seasoning 1: 1 (w / w)

⁶⁾ Mean ± standard deviation

^ai The same superscript in each row means no significant difference ( p <0.05)

The same superscript in each column of ^AD means no significant difference ( p <0.05)

Example  2: Changes of microorganisms in fermented tofu

Table 4 shows the total number of bacteria, the number of Escherichia coli and the number of lactic acid bacteria in each treatment during the fermentation of fermented tofu prepared by selecting lactic acid bacteria having antimicrobial activity and antioxidative activity against pathogenic microorganisms. The total number of bacteria in the fermented tofu before fermentation was in the range of 10 ³ to 10 ⁴ CFU / g, increased to 10 ⁶ CFU / g until 4 weeks of fermentation, then gradually decreased. In addition, 1: 0.5 ratio was higher than 1: 1 ratio by about 1 log cycle. The number of lactic acid bacteria increased rapidly to 10 ⁶ CFU / g at 1 week of fermentation, but then remained at 6 log cycle for 16 weeks without noticeable change.

Escherichia coli counts were measured at 10 ² to 10 ³ CFU / g before fermentation, but were not observed for 16 weeks after fermentation. These results suggest that the growth of Pediococcus acidilactici during fermentation resulted in the production of various growth inhibitory substances and the antibacterial activity of kimchi sauce. These results suggest that lactic acid fermentation with tofu and kimchi seasoning can be possible. Especially, when lactic acid bacteria which can act as a starter is added as a starter, addition of fermentation and functional addition by added lactic acid bacteria are added Fermented tofu as a functional food could be produced.

Number of microorganisms in fermented tofu during fermentation (log No. CFU / g) Group Fermentation period (week) 0 One 2 4 6 8 10 12 14 16 TMAB ^{1 )} A ³⁾ 3.46 + 0.02 ^aA 6.15 + 0.03 ^fB 6.70 + - 0.05 ^gC 6.65 + 0.03 ^gB 6.13 + 0.04 ^fB 6.03 0.03 ^fB 5.80 ± 0.05 ^eB 5.55 ± 0.05 ^dB 5.27 ± 0.19 ^cB 4.70 ± 0.00 ^bA B ⁴⁾ 4.13 ± 0.01 ^{8) aB} 6.68 ± 0.07 ^fD 6.77 ± 0.03 ^gD 6.73 ± 0.04 ^fD 6.40 + 0.08 ^eC 6.18 ± 0.07 ^dC 6.10 ± 0.06 ^dD 6.00 ± 0.00 ^cC 5.93 + - 0.03 ^cC 5.63 ± 0.03 ^bB C ^{5 )} 3.41 ± 0.09 ^aA 6.07 0.02 ^eA 6.35 ± 0.09 ^gA 6.30 ± 0.01 ^hC 5.97 ± 0.07 ^gC 5.67 ± 0.02 ^fC 5.02 0.03 ^eC 4.95 0.02 ^dB 4.78 + - 0.01 ^cB 4.70 ± 0.05 ^bA D ^{6 )} 4.50 0.03 ^aC 6.41 ± 0.07 ^hC 6.61 ± 0.03 ^iB 6.50 0.02 ^gA 6.37 ± 0.02 ^fA 6.18 + 0.02 ^eA 6.01 0.04 ^dA 5.5590.00 ^dA 5.02 0.02 ^cA 4.73 ± 0.05 ^bA LAB ^{2 )} A 1.79 + - 0.01 ^aA 6.68 ± 0.00 ^fC 6.69 ± 0.03 ^eC 6.56 0.02 ^dB 6.36 ± 0.06 ^cB 6.34 0.04 ^cC 6.34 ± 0.00 ^cC 6.30 0.05 ^cB 6.30 ± 0.00 ^cC 6.27 ± 0.03 ^bC B 3.16 ± 0.04 ^aC 6.88 ± 0.03 ^fD 6.81 ± 0.08 ^fB 6.57 ± 0.07 ^eB 6.52 0.04 ^eC 6.28 ± 0.02 ^dB 6.15 ± 0.11 ^cB 6.29 ± 0.01 ^dB 6.20 ± 0.01 ^cdB 6.15 ± 0.04 ^bB C 1.97 + 0.04 ^aB 5.85 ± 0.01 ^cA 6.39 + - 0.01 ^dA 6.40 ± 0.00 ^cdA 6.07 ± 0.02 ^bcB 6.38 ± 0.03 ^cdC 6.31 ± 0.01 ^bc 6.38 ± 0.04 ^cdC 6.05 ± 0.05 ^eD 6.08 ± 0.02 ^eD D 3.26 ± 0.04 ^aD 6.42 ± 0.06 ^dB 6.43 + ^{-0.01 gA} 6.53 + 0.02 ^hB 6.35 ± 0.03 ^fA 5.91 + - 0.01 ^dA 5.95 + - 0.07 ^eA 6.00 + - 0.04 ^eA 5.96 + - 0.01 ^dBA 5.95 + 0.07 ^bA Enterobacter-iaceae A 3.13 0.08 ^C <1 <1 <1 <1 <1 <1 <1 <1 <1 B 3.11 0.03 ^C <1 <1 <1 <1 <1 <1 <1 <1 <1 C 2.98 ± 0.02 ^B <1 <1 <1 <1 <1 <1 <1 <1 <1 D 2.45 +/- 0.4 ^{&lt; RTI ID =} <1 <1 <1 <1 <1 <1 <1 <1 <1

¹⁾ TMAB: Total count of mesophilic aerobic bacteria

²⁾ LAB: Lactic acid bacteria

³⁾ A: Tofu and kimchi seasoning 1: 0.5 (w / w)

⁴⁾ B: Fermented lactic acid bacteria were inoculated into a mixture of tofu and kimchi seasoning 1: 0.5 (w / w)

⁵⁾ C: Tofu and kimchi seasoning 1: 1 (w / w)

⁶⁾ D: Inoculation of lactic acid bacteria in mixture of tofu and kimchi seasoning 1: 1 (w / w)

The same superscript in each row of ^ag means no significant difference ( p <0.05)

The same superscript in each column of ^AD means no significant difference ( p <0.05)

Example  3: Total polyphenol content of fermented tofu

The results of measuring the total polyphenol contents of fermented tofu are shown in Fig. The total polyphenol contents of the treatments before fermentation ranged from 425.9 ~ 498.1 ㎍ / g, and the total polyphenol contents of all treatments were increased until 2 weeks of fermentation, but there was no significant trend thereafter. The total polyphenol contents were higher than the treatments (A and C) in which lactic acid bacteria were inoculated (B and D).

Example  4: Fermented tofu DPPH Radical Scatters

The DPPH radical scavenging ability of the fermented tofu was measured and the results are shown in Fig. DPPH radical scavenging activity of tofu before fermentation was shown as A (57.8%), B (57.7%), C (64.9%) and D (68.9%) respectively and the radical scavenging activity increased with fermentation Respectively. Fermented tofu inoculated with lactic acid bacteria, B and D, showed a higher radical scavenging effect than that of A and C until fermentation termination. Among them, D group showed the highest elimination ability (97.5%) ( p <0.05). These results suggest that the antioxidant and free radical scavenging activities are increased in proportion to the polyphenol contents. The results suggest that the enhancement of the phenolic compounds and radical scavenging activity of the fermented tofu extract by inoculation with lactic acid bacteria is attributed to the substances produced during the fermentation. The lactic acid fermented tofu mixed with the kimchi sauce, It can be used as a food material to prevent disability.

Example  4: Nitrite of fermented tofu Scatters

The nitrite scavenging ability of fermented tofu was 34.5 ~ 38.9% before fermentation. As the fermentation period elapsed, the nitrite scavenging ability was increased in all treatments. At 16 weeks fermentation, , Group B (66.9%), group C (55.5%) and group A (73.1%). Nitrite scavenging ability of tofu fermented with Lactobacillus acidophilus was significantly higher than that of uninoculated tobacco, and D - nitrite, which was prepared by inoculating lactic acid bacterium with mixture of tofu and kimchi sauce at a ratio of 1: 1, (Fig. 4).

Example  5: Free amino acid content of fermented tofu

Changes in free amino acid content of fermented tofu are shown in Table 5. The content of free amino acids in each treatment before fermentation was 916.7 mg / 100 g (group A), 913.2 mg / 100 g (group B), 1417.8 mg / 100 g (group C) and 1428.8 mg / Respectively. C and D were higher than those of A and B, and among the free amino acids, proline>alanine>leucine> valine. The free amino acid content of all treatments increased about 2 to 3 times at 16 weeks of fermentation. Among the groups, B (3081.9 mg / 100 g) and D (2943.5 mg / 100 g) ) And C (2656.6 mg / 100 g), respectively . The fermented soybean curd prepared by inoculation with Pediococcus acidilactici showed high free amino acid content, . In addition, the ratio of essential amino acids in each treatment was about 50% of the total amino acid level, and it is considered that it is a new fermented food having enhanced function.

Free amino acid content of fermented tofu before and after fermentation (㎎ / 100 g) Amino acids Tofu before fermentation Tofu after fermentation A B C D A B C D Aspartic aicd 0.0 0.0 0.0 0.0 198.2 207.3 169.5 174.8 Threonine 10.0 11.4 46.3 64.5 71.9 127.8 87.4 130.6 Serine 14.3 13.8 70.9 60.6 74.1 88.5 81.8 126.8 Glutamic aicd 65.2 56.9 56.7 66.8 140.0 140.2 239.9 243.7 Proline 217.7 220.7 311.3 281.8 284.3 366.9 340.1 402.9 Glycine 31.5 30.8 41.9 44.3 133.3 126.2 89.5 96.1 Alanine 136.4 121.4 177.6 162.4 289.4 340.7 258.7 272.9 Valine 77.1 77.2 113.7 101.1 219.8 238.4 197.7 207.6 Cysteine 15.7 13.9 20.2 20.5 29.2 31.9 25.3 28.9 Methionine 18.6 21.8 26.9 29.8 63.0 69.1 58.3 64.7 Isoleucine 32.6 32.2 48.5 51.1 150.6 138.7 126.1 130.9 Leucine 117.3 117.9 132.5 143.3 493.6 506.7 378.8 391.4 Tyrosine 17.0 28.5 41.7 40.9 18.9 31.6 104.7 140.8 Phenylalanine 55.4 58.5 77.5 77.5 287.1 327.9 229.0 255.8 Lysine 79.0 79.8 99.6 105.1 290.8 304.8 242.4 231.0 Histidine 27.6 26.8 26.5 29.8 28.7 28.9 25.1 41.4 Arginine 1.3 1.6 126.0 149.3 2.2 6.3 2.3 3.2 Total amino aicd 916.7 913.2 1417.8 1428.8 2775.1 3081.9 2656.6 2943.5

Claims (6)

Wherein the mixture is prepared by inoculating lactic acid bacteria with a mixture of mashed tofu and kimchi sauce mixed at a ratio of 0.8 to 1.2: 0.8 to 1.2, and fermenting the fermented tofu. delete The method of claim 1, wherein the lactic acid bacterium is Pediococcus acidilactici . The method of claim 1, wherein the fermentation is carried out at 18 to 22 ° C for 15 to 17 weeks. The method according to claim 1,
(a) preparing kimchi sauce by mixing 7.14% by weight of red pepper powder, 2.39% by weight of garlic, 4.76% by weight of salt, 4.76% by weight of sugar, 1.2% by weight of ginger, 4.76% by weight of salted fish and 74.99% by weight of cabbage juice.
(b) mixing the mashed tofu with the prepared kimchi sauce in the ratio of 0.8-1.2: 0.8-1.2 weight to prepare a mixture; And
(c) inoculating Pediococcus acidilactici into the mixture prepared in step (b), and then fermenting at 18 to 22 ° C for 15 to 17 weeks. Method of making fermented tofu. A fermented tofu produced by the method according to any one of claims 1 to 5.

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