Provided are a method of producing tempeh appropriate for mass production, tempeh produced thereby, and aged fermented tempeh.

Provided are a method of producing tempeh appropriate for mass production, tempeh produced thereby, and aged fermented tempeh.

[Problem] To provide a soy protein-containing sheet-like composition having excellent texture and improved flexibility. [Solution] A soy protein-containing sheet-like composition containing soy protein and a medium-chain triglyceride. The medium-chain triglyceride preferably contains at least 90% by mass of fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid. The soy protein-containing sheet- like composition preferably contains 0.001 parts by mass to 10 parts by mass, inclusive, of the medium-chain triglyceride relative to 100 parts by mass of the soy protein.

[Problem] To provide a soy protein-containing sheet-like composition having excellent texture and improved flexibility. [Solution] A soy protein-containing sheet-like composition containing soy protein and a medium-chain triglyceride. The medium-chain triglyceride preferably contains at least 90% by mass of fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from the group consisting of caproic acid, caprylic acid, capric acid, and lauric acid. The soy protein-containing sheet- like composition preferably contains 0.001 parts by mass to 10 parts by mass, inclusive, of the medium-chain triglyceride relative to 100 parts by mass of the soy protein.

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.

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.

A continuous forming device for tofu includes: a conveyor circulating a predetermined track including a track parallel to a conveyance passage of coagulated soymilk; another conveyor circulating a predetermined track including a track parallel to the conveyance passage and forming a pair with the conveyor; a fabric belt circulating a predetermined track including a track parallel to the conveyance passage on the outer circumference of the conveyor; and another fabric belt circulating a predetermined track including a track parallel to the conveyance passage on the outer circumference of the other conveyor and forming the conveyance passage between the fabric belt. The fabric belt and the other fabric belt are made of a twill fabric by multifilament made of polypropylene.

A continuous forming device for tofu includes: a conveyor circulating a predetermined track including a track parallel to a conveyance passage of coagulated soymilk; another conveyor circulating a predetermined track including a track parallel to the conveyance passage and forming a pair with the conveyor; a fabric belt circulating a predetermined track including a track parallel to the conveyance passage on the outer circumference of the conveyor; and another fabric belt circulating a predetermined track including a track parallel to the conveyance passage on the outer circumference of the other conveyor and forming the conveyance passage between the fabric belt. The fabric belt and the other fabric belt are made of a twill fabric by multifilament made of polypropylene.

The disclosure herein provides an apparatus and method for cooking a vegetable that prevents destruction of the delicate vegetable structure. This disclosure also provides an apparatus and method for cooking a plant-based meat product that prevents destruction of the plant-based meat product.

The disclosure herein provides an apparatus and method for cooking a vegetable that prevents destruction of the delicate vegetable structure. This disclosure also provides an apparatus and method for cooking a plant-based meat product that prevents destruction of the plant-based meat product.