Preparation of Fermented Soybean Curd using Stem Bromelain |
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| Authors: | YOKO FUKE HIROATSU MATSUOKA |
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| Affiliation: | Authors Fuke and Matsuoka are affiliated with the Dept. of Food &Nutrition, Laboratory of Food Chemistry, Tachikawa College of Tokyo, Akishima, Tokyo 196, Japan. |
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| Abstract: | Preparation of fermented soybean curd using stem bromelain as coagulant of soy milk and an enzyme to improve the taste was investigated. After 60 days at 15°C ripening reached approximately 30-40% in curds which had stem bromelain added. The amino acids liberated in highest concentration were glutamic acid, leucine, lysine, alanine, and phenylalanine. Proteolytic activity from stem bromelain remained in the ripened curds, and activity from microorganisms appeared upon ripening. The recoveries of curds which had stem bromelain added were lower than that of a curd, which did not contain any stem bromelain. |
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