Description
Fermented soybean milk is coagulated with calcium or magnesium salts to produce tofu, a protein‑rich, low‑fat food.
Technical
During lactic‑acid fermentation, lactic acid bacteria convert lactose and other sugars into lactic acid, lowering the pH to 4.5–5.0 and enhancing protein digestibility. The acidic environment activates calcium or magnesium ions to cross‑link soy proteins, forming a gel network that traps water and yields a firm curd. The process also hydrolyses isoflavones, increasing their bioavailability.
Science
Primary Reaction
Lactic acid fermentation of soy milk followed by ion‑mediated protein coagulation
Sensory Profile
Aroma ()
nuttysourearthymildbeanyfermentedsavory
Origin & History
Civilization