A Chinese fermented soybean food

Sufu or furu is a fermented soybean product originating in China. It is a cheese-like product with a spreadable creamy consistency and a pronounced flavour. Sufu is a popular side dish consumed mainly with breakfast rice or steamed bread. It has a long history and written records date back to the We...

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Bibliographic Details
Published in:International Journal of Food Microbiology 2001-04, Vol.65 (1), p.1-10
Main Authors: Han, Bei-Zhong, Rombouts, Frans M, Nout, M.J.Robert
Format: Article
Language:English
Subjects:
Actinomucor
Biological and medical sciences
Biotechnology
China
Chinese
Color
Fermentation
Fermented food industries
Food
Food Handling - methods
Food industries
Food Microbiology
Food Microbiology Laboratory
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Glycine max - metabolism
Glycine max - microbiology
Laboratorium Levensmiddelenmicrobiologie
Levensmiddelenmicrobiologie
Mucor
Mucorales - metabolism
Other fermented food industries
Soybean
Taste
VLAG
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Summary:Sufu or furu is a fermented soybean product originating in China. It is a cheese-like product with a spreadable creamy consistency and a pronounced flavour. Sufu is a popular side dish consumed mainly with breakfast rice or steamed bread. It has a long history and written records date back to the Wei Dynasty (220–265 AD). Sufu is made by fungal solid state fermentation of tofu (soybean curd) followed by aging in brine containing salt and alcohol. The present review is based on scientific data published in Chinese and international sources. Several types of sufu can be distinguished, according to processing method or according to colour and flavour. Choice of processing can result in mould fermented sufu, naturally fermented sufu, bacterial fermented sufu, or enzymatically ripened sufu. Depending on the choice of dressing mixture, red, white or grey sufu may be obtained. The stages of the process are discussed and include the preparation of tofu, the preparation of pehtze, salting and ripening. Fungal starters include Actinomucor spp., Mucor spp. and Rhizopus spp. The chemical composition is discussed with particular reference to the proximate composition, the amino acid content and profile, as well as the volatile flavour components of various types of sufu.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(00)00523-7