Cultured plant-based cheese compositions are formed from a plant-based emulsion made from legume material, seed material, or a combination thereof; coagulated into curds using a coagulating agent; and combined with one or more microbial cultures and proteolytic enzymes, which serve to develop flavor and texture during aging. Whey is then driven from the curds using a mechanical process to exert pressure on the curds. The cultured plant-based cheese composition may further include plant fats; sugars that serve to support the growth and fermentation of the microbial cultures; other ingredients that contribute to flavor development such as citrate or citric acid; or any combination thereof. Further flavor development occurs during aging, where the curds are maintained at temperatures of 0-16° C. for up to two years or more. In preferred variations, the cultured plant-based cheese composition does not comprise nuts.

Microorganisms and bioprocesses are provided that convert gaseous substrates, such as renewable H.sub.2 and waste CO.sub.2 producer gas, or syngas into high-protein biomass that may be used directly for human nutrition, or as a nutrient for plants, fungi, or other microorganisms, or as a source of soil carbon, nitrogen, and other mineral nutrients. Renewable H.sub.2 used in the processes described herein may be generated by electrolysis using solar or wind power. Producer gas used in the processes described herein may be derived from sources that include gasification of waste feedstock and/or biomass residue, waste gas from industrial processes, or natural gas, biogas, or landfill gas.

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.

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.

A method of producing cheese-like fermented food from a soybean raw material, which has a flavor and texture similar to cheese, is provided as follows: A coagulation step S1 of coagulating a soybean raw material using at least one member selected from lactic acid bacteria, acids, and coagulants, a curd formation step S2 of separating whey from the coagulated product obtained in the coagulation step S1, thereby forming a curd, and a fermentation and aging step S3 of fermenting and aging the curd by a Koji mold are performed to produce a cheese-like fermented food containing, as an aroma component, 0.70 mg/g or more of isovaleric acid or 0.65 mg/g or more of isovaleric acid.

An inversion guide device is configured to guide tofu conveyed by a transfer conveyor and inverted by a turn-back portion at one end of the transfer conveyor. The inversion guide device includes an endless conveyor configured to support the tofu along a track of the turn-back portion and guide the tofu while being driven in a circulating manner.

An inversion guide device is configured to guide tofu conveyed by a transfer conveyor and inverted by a turn-back portion at one end of the transfer conveyor. The inversion guide device includes an endless conveyor configured to support the tofu along a track of the turn-back portion and guide the tofu while being driven in a circulating manner.

A tofu conveying machine includes a conveyor, a support member, and an elevation device. The conveyor is configured to convey tofu placed thereon. The support member is configured to support at least a portion of the conveyor from below, and the portion allows the tofu to be placed thereon. The elevation device is configured to elevate and lower the support member.

A tofu conveying machine includes a conveyor, a support member, and an elevation device. The conveyor is configured to convey tofu placed thereon. The support member is configured to support at least a portion of the conveyor from below, and the portion allows the tofu to be placed thereon. The elevation device is configured to elevate and lower the support member.

A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.