The present disclosure relates to a die-pressing production device and method for flavored dried bean curd. The die-pressing production device includes a die-pressing apparatus and an intermittent fabric operation apparatus located on a side of the die-pressing apparatus; the die-pressing apparatus includes a frame body on which two parallel wrapping mechanisms for wrapping a to-be-pressed material are disposed, and a cover plate for downwards pressing the wrapping mechanisms and a jacking plate for upwards jacking the wrapping mechanisms are respectively disposed on the top and bottom of the frame body; and the intermittent fabric operation apparatus includes a rack and a roller set disposed on the rack, and the roller set is wound with a rotary fabric belt passing through a space between the two wrapping mechanisms.

Provided is a cheese-like snack food that is capable of maintaining flavor for several weeks even in a state where a package is opened and has improved storage stability. The cheese-like snack food having improved storage stability can be provided by freeze-drying a soymilk preparation prepared by using soymilk as a raw material, adding an oil and fat, and starch to the soymilk, and adjusting pH to 6 or less.

The present invention relates to a whole soybean curd production system having a heating device and a cooling device, and a method for producing whole soybean curd and, more specifically, to a whole soybean curd production system and a method for producing whole soybean curd, the whole soybean curd production system comprising: a heating device having a steam boiler formed to be opened and closed so as to enable inside thereof to be cleaned; and a cooling device having a cooling means formed from a Peltier element.

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and to the product obtained by means of this method. The product is characterized by an origin that may be 100% plant-based, and in particular free of dairy or animal product and therefore perfectly suitable for individuals on a lactose-free or vegan diet. The method comprises steps of grinding and/or homogenizing, of mixing with ferments, of incubating, and optionally of salting.

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and to the product obtained by means of this method. The product is characterized by an origin that may be 100% plant-based, and in particular free of dairy or animal product and therefore perfectly suitable for individuals on a lactose-free or vegan diet. The method comprises steps of grinding and/or homogenizing, of mixing with ferments, of incubating, and optionally of salting.

A tofu product production device includes a grinding device that grinds raw soybeans to obtain ground soybeans; an immersion device that immerses the ground soybeans in water to obtain swollen soybeans swollen to at least 1.2 to 2.4 times; and a crushing device that crushes the swollen soybeans to obtain raw soybean paste. The ground soybeans are immersed for a short period of time in the immersion device.

A tofu product production device includes a grinding device that grinds raw soybeans to obtain ground soybeans; an immersion device that immerses the ground soybeans in water to obtain swollen soybeans swollen to at least 1.2 to 2.4 times; and a crushing device that crushes the swollen soybeans to obtain raw soybean paste. The ground soybeans are immersed for a short period of time in the immersion device.

A squeezing device includes: a crushing device that crushes primary soybean slurry obtained by mixing pulverized soybeans and warm water together with warm water to obtain secondary soybean slurry in a heated state; a deaeration device that deaerates the secondary slurry having a temperature of 40 C. or higher, which is conveyed without heating from the crushing device; a heating device that heats deaerated secondary slurry to obtain heated slurry; and a solid-liquid separation device that solid-liquid separates the heated slurry.

Variants of chymosin with improved milk-clotting properties.

The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product.