The purpose of the present invention is to provide a processing technology for enhancing the crosslinkage effect of a protein. A processed protein obtained by a method of producing a processed protein, said method comprising a crosslinkage step for treating a protein with laccase and transglutaminase, has an enhanced crosslinkage effect.

The purpose of the present invention is to provide a processing technology for enhancing the crosslinkage effect of a protein. A processed protein obtained by a method of producing a processed protein, said method comprising a crosslinkage step for treating a protein with laccase and transglutaminase, has an enhanced crosslinkage effect.

The purpose of the present invention is to provide a novel feature by which the strength of tofu can be increased with a method for producing tofu using an enzyme. Tofu obtained by a tofu production method that includes a crosslinking step in which laccase is acted on soy milk exhibits increased strength, and when the tofu production method thereof further includes a boiling step after the crosslinking step, the strength of the obtained tofu is dramatically improved.

The purpose of the present invention is to provide a novel feature by which the strength of tofu can be increased with a method for producing tofu using an enzyme. Tofu obtained by a tofu production method that includes a crosslinking step in which laccase is acted on soy milk exhibits increased strength, and when the tofu production method thereof further includes a boiling step after the crosslinking step, the strength of the obtained tofu is dramatically improved.

A soybean curd production device includes: a continuous coagulation machine including: an endless conveyor in which a plurality of partition blades are attached to a surface of a conveyor belt at predetermined intervals; and a coagulation tank having a recessed shape in a cross-section to allow the partition blades to pass through an inside of the coagulation tank; and a continuous forming machine including: a lower endless conveyor around which a lower fabric is wound; and an upper endless conveyor around which an upper fabric is wound. The lower endless conveyor overlaps with the coagulation tank when viewed from above such that the lower fabric is located below an outlet end portion of the coagulation tank. A bottom wall of the coagulation tank is formed substantially horizontally from a vicinity of an inlet of the coagulation tank to the outlet end portion of the coagulation tank.

A soybean curd production device includes: a continuous coagulation machine including: an endless conveyor in which a plurality of partition blades are attached to a surface of a conveyor belt at predetermined intervals; and a coagulation tank having a recessed shape in a cross-section to allow the partition blades to pass through an inside of the coagulation tank; and a continuous forming machine including: a lower endless conveyor around which a lower fabric is wound; and an upper endless conveyor around which an upper fabric is wound. The lower endless conveyor overlaps with the coagulation tank when viewed from above such that the lower fabric is located below an outlet end portion of the coagulation tank. A bottom wall of the coagulation tank is formed substantially horizontally from a vicinity of an inlet of the coagulation tank to the outlet end portion of the coagulation tank.

In variants, a food product can be made from protein assemblies having a higher-order protein structure formed from a plurality of protein oligomers. In an illustrative example, plant-based dairy analogs can be made from an emulsion of lipids and protein micelles, each including a higher-order structure formed from a plurality of protein oligomers, wherein each protein oligomer itself is formed from a set of protein units or chains.

Tofu products and methods of making the same. The tofu products may include one or more layers. A first layer may include added fat, and a second layer may include no added fat. The fat may be introduced into the soymilk prior to curdling. The first and second layers may be layered to form a layered tofu product such as a bacon analog.

Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product.

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.