The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu.

The invention relates to a process for producing a product from one or more biological substances or mixtures thereof. Furthermore, the invention relates to a product manufactured according to the process of the invention. Furthermore, the invention relates to the use of such a product.

A composition for preparing a protein-containing noodle containing a vegetable raw material and a method for preparing a protein-containing noodle using the same are disclosed. The composition for preparing a protein-containing noodle contains vegetable proteins, potato fibers, alginate, and starch. According to embodiments, low-calorie, high-protein-containing noodles with high protein content and excellent flavor may be prepared by using vegetable protein as the main raw material for noodles, and the mouthfeel and textural properties of the noodles may be greatly improved by using the vegetable proteins in combination with potato fibers, alginate, and starch. In addition, the raw material pretreatment and noodle making process are simplified, and thus, noodles may be prepared in a simple way and may be applied to mass production.

The tofu dough cutting device includes a cutting section. The cutting section includes: a first cutting section including a lateral cutting blade configured to cut the sheet-shaped tofu dough in a direction perpendicular to a conveying direction of the sheet-shaped tofu dough; and a second cutting section including a composite cutting blade in which a longitudinal cutting blade and a corner portion cutting blade are integrated. The longitudinal cutting blade is configured to cut the tofu dough in a same direction as the conveying direction. The corner portion cutting blade is provided at least at one end portion of the longitudinal cutting blade and configured to chamfer the corner portion.

The tofu dough cutting device includes a cutting section. The cutting section includes: a first cutting section including a lateral cutting blade configured to cut the sheet-shaped tofu dough in a direction perpendicular to a conveying direction of the sheet-shaped tofu dough; and a second cutting section including a composite cutting blade in which a longitudinal cutting blade and a corner portion cutting blade are integrated. The longitudinal cutting blade is configured to cut the tofu dough in a same direction as the conveying direction. The corner portion cutting blade is provided at least at one end portion of the longitudinal cutting blade and configured to chamfer the corner portion.

The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu.

The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu.

The present invention relates to a composition and a product which are used when cooking food containing carbohydrates and proteins as main ingredients, when cooling processed food such as ramen, when preparing vegetable protein food such as tofu, or when administering alcoholic beverages, coffee, tea, beverages and the like, so as to increase the elasticity, texture or taste of prepared or cooked food, thereby improving the flavor thereof.

A method for producing tofu products includes: discharging a coagulated product in which soymilk and a coagulant are mixed with each other using a coagulation device, the coagulation device including a coagulation bucket and a water spray device inside the coagulation bucket. The discharging the coagulated product includes: spraying water from the water spray device to wash away an adhered coagulated product in which the soymilk and the coagulant are mixed with each other and which is adhered to an inside of the coagulation bucket; and mixing a dispersion liquid of the adhered coagulated product with the coagulated product for use.

A method for producing tofu products includes: discharging a coagulated product in which soymilk and a coagulant are mixed with each other using a coagulation device, the coagulation device including a coagulation bucket and a water spray device inside the coagulation bucket. The discharging the coagulated product includes: spraying water from the water spray device to wash away an adhered coagulated product in which the soymilk and the coagulant are mixed with each other and which is adhered to an inside of the coagulation bucket; and mixing a dispersion liquid of the adhered coagulated product with the coagulated product for use.