Provided is a method for producing a vegetable fresh cheese-like food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid.

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.

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.

A tofu press includes: an open container, a foldable plate, a pressing plate, a spring assembly, and an end cover, where the foldable plate is configured to be placed at a bottom of the open container, the foldable plate includes a bottom plate and lateral plates disposed at two sides of the bottom plate, the lateral plates are perpendicular to and connected to the bottom plate, the pressing plate is configured to cover and press a top of the bottom plate, a bottom end of the spring assembly is configured to press the pressing plate, and the spring assembly is fixedly connected to the end cover; and the pressing plate, the lateral plates, the bottom plate, and two faces of the open container form a compression operating area. The tofu press ensures uniform pressing at the time of pressing a food material to dehydrate.

A tofu press includes: an open container, a foldable plate, a pressing plate, a spring assembly, and an end cover, where the foldable plate is configured to be placed at a bottom of the open container, the foldable plate includes a bottom plate and lateral plates disposed at two sides of the bottom plate, the lateral plates are perpendicular to and connected to the bottom plate, the pressing plate is configured to cover and press a top of the bottom plate, a bottom end of the spring assembly is configured to press the pressing plate, and the spring assembly is fixedly connected to the end cover; and the pressing plate, the lateral plates, the bottom plate, and two faces of the open container form a compression operating area. The tofu press ensures uniform pressing at the time of pressing a food material to dehydrate.

A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterified blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.

A method for producing a modified starchy powder of the present invention includes a step of adding 0.2 to 5 parts by mass of a monovalent or divalent metal salt, in terms of the mass of metal ions, to 100 parts by mass of a starchy powder to obtain a mixture, and a heating step of heating the mixture so that the temperature of the starchy powder is in a range of 70? C. to 130? C. Preferably, the method includes a step of adjusting the moisture content of the mixture to 12 to 22 mass % prior to the heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has excellent flavor and texture.

Provided herein are methods for generating replicas of animal products using plant-based compositions. Methods may include providing a first mixture comprising one or more plant-based materials, processing the first mixture by stretching, folding, or layering to generate a three-dimensional structure, and coating the three-dimensional structure with one or more layers of a second mixture to generate the plant-based meat replica. The one or more layers may be disposed on an external surface of the three-dimensional structure. The three-dimensional structure may replicate a first component of an animal meat and the one or more layers may replicate a second component of an animal meat.

The embodiment of the present invention discloses an automatic beancurd sheet making machine provided with cooling grooves. The automatic beancurd sheet making machine consists of a machine frame, a water tank, a soybean milk groove, a soybean milk circulating pump, cooling grooves, air blow pipes, a beancurd sheet collecting drum and conveyor belts. According to the automatic beancurd sheet making machine disclosed by the embodiment of the present invention, continuous sheet picking can be performed on beancurd sheets formed in the soybean milk groove, a condition that the machine needs to be stopped for sheet forming is avoided, and beancurd sheets can realize natural absorption of residual heat of the soybean milk groove on the conveyor belts like original manual work so as to realize drying by airing. The dried beancurd sheets are cut, and then packed, and automatic continuous operation is realized. The production efficiency is improved, the cost is reduced, consistent texture is guaranteed, and the defects of long-time training of skilled workers and anthropic factors are overcome.

Tofu is typically sold saturated in liquid, and in order for the tofu to take on a desired flavour, the liquid content of the tofu must first be reduced. The present invention provides a method of reducing the liquid content of tofu and a tofu press 10, comprising: a tray 20 for receiving tofu 30 therein; a pressure member 80 for applying pressure to the tofu 30 within the tray 20; and a toggle latch 120 releasably coupleable between the tray 20 and the pressure member 80 such that pressure is applied to the tofu 30 within the tray by the pressure member 80.