PROBLEM TO BE SOLVED: To provide mellow lactic acid-fermented Tofu (bean curd) having functionality, by fermenting Shima Tofu using vegetable lactic acid bacteria.SOLUTION: The lactic acid-fermented Tofu is obtained by: moderately pressure-treating Shima Tofu made in Okinawa by a peculiar traditional production method so as to compress and remove contained water therefrom adding to the Tofu, a pickling sauce which is prepared using fermented soybean paste, sweet Sake, sugar and a little amount of Japanese Sake further adding lactic acid bacteria and fermenting the product for a fixed period. As a result, the Tofu is given with peculiar flavor, texture and functionality.COPYRIGHT: (C)2010,JPO&INPIT【目的】島豆腐に植物性乳酸菌を用いて発酵させた芳醇で機能性を有する乳酸発酵豆腐の提供。【構成】独特の伝統的な製造法による沖縄産の島豆腐に適度の加圧処理を行い含有する水分を圧搾除去し、その豆腐に味噌、みりん、砂糖および少量の日本酒などを用いて調製した漬け汁に、さらに乳酸菌を添加し一定期間発酵を行い、特有の風味、食感および機能性を付与する。【選択図】なし
