HIGH-FUNCTIONAL FERMENTED BEAN-CURD AND METHOD FOR PREPARING THE SAME

摘要

A method for preparing a high-functional fermented tofu is provided to improve a flavor and storability for a tofu using a monascus bacillus. A method for preparing a high-functional fermented tofu comprises the following steps. A constant sized tofu is sterilized at a temperature of 100-130°C for 10-20 minutes(i). A monascus bacillus is cultured in a culture medium for 6-12 days and the cultured monascus bacillus is kept in a refrigeration unit(ii). The monascus bacillus is suspended to make a soaking solution so that 5-8wt% of the monascus bacillus is contacted to 100wt% of tofu(iii). The sterilized tofu is soaked in the soaking solution for 40-80 minutes to vaccinate the tofu(iv). The vaccinated tofu is fermented at a temperature of 25-40°C for 5-11 days(v).