Allulose-Modified Tofu Texture and Bubble Reduction
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Solution Overview
Problem
Conventional tofu manufacturing methods result in a hard and elastic texture, and the use of glucono-δ-lactone as a coagulant leads to a sour taste and unappealing appearance, while allulose, a low-calorie sugar substitute, has not been effectively incorporated into tofu production to improve texture.
Innovation Solution
Incorporating allulose into the tofu manufacturing process by adding it to the bean liquid before or during the addition of a coagulant, which helps in reducing the hardness and bubble formation, resulting in a softer, more appealing tofu with improved texture properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional coagulants are used to prepare tofu, then the tofu achieves a hard and elastic texture, but the texture becomes too hard and less appealing
Solution Approach 1:
The patent applies parameter changes by substituting conventional coagulants with allulose, a sugar alcohol that fundamentally alters the coagulation mechanism. This chemical parameter change results in tofu with reduced hardness and improved softness while maintaining adequate firmness, directly resolving the contradiction between texture firmness and softness
2Ease of operation
If glucono-δ-lactone is used as a coagulant, then soft texture is achieved, but the tofu exhibits sour taste and unappealing appearance
Solution Approach 1:
The patent uses allulose, a food-grade sugar alcohol that is safe and metabolizable, replacing GDL which leaves harmful residues causing sour taste. Allulose provides the necessary coagulation function without generating harmful byproducts, thus eliminating the sour taste and excessive bubble formation issues while maintaining soft texture
3Ease of operation
If allulose is added to tofu manufacturing, then soft texture is improved and hardness decreases, but the manufacturing process requires modification
Solution Approach 1:
The patent modifies the manufacturing process by changing the coagulant parameter from conventional options to allulose. This single parameter change achieves improved soft texture and reduced hardness without requiring complex process modifications, as allulose can be added directly to the bean milk in the existing coagulation step
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The addition of allulose to the tofu manufacturing process yields a product with a softer texture, reduced bubble formation, and enhanced appearance preference, while maintaining cohesiveness and springiness, thus addressing the challenges of texture and taste in conventional tofu production.
Implementation Method 1
adding a coagulant to the bean liquid, and coagulating
Data Source
AI summary
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.