Natural Food Enhancers In Tofu

Time : 2025.03.21 Page View : 268 Author : Alice

Industry Background

As a type of soy - protein - based product highly favored by consumers, Chiba Tofu carves out a niche in the market with its distinctive flavor and abundant nutrition. Amidst the intense market competition, the questions of how to enhance the quality of Chiba Tofu and optimize production costs have emerged as the focal points of concern for enterprises. The application of transaminase has proffered a novel solution for the production of Chiba Tofu.

Product Introduction

The S103 in Ahualyn S - TG solutions is developed specifically for vegetarian bonding applications. Through the action of S103, the structure of Chiba Tofu becomes more compact, and it is not easy to break when sliced. It has better toughness and elasticity, a more tender and juicy taste, and an enhanced chewing sensation. S103 can enhance the cohesion of protein, reduce the use of other fillers such as starch, improve the utilization of raw materials, and reduce the defective product rate. As a result, the overall production cost is reduced.

Product Formulation

Ingredient	Weight（g）
Soy protein isolate	100
Ice water	550
Edible oil	120
Monosodium glutamate	2
sugar	15
Corderan gum	2.6
Modified starch	40
TG enzyme（S103）	2%

Production Process

1.Mix the soy protein isolate with part of the ice water. First, stir slowly to initially disperse the protein, then stir rapidly for 3 minutes until the mixture appears fine and smooth.

2.Add the edible oil and stir slowly for about 3 minutes to fully emulsify the protein slurry with the oil, forming a uniform milky - white system. This step enhances the texture and flavor of the product.

3.During the slow - stirring process, gradually add the seasonings to ensure even distribution, endowing the Chiba Tofu with a rich taste.

4.Add the modified starch and S103 transglutaminase. The starch functions to thicken and improve the texture, while S103 starts to exert its unique function of catalyzing the cross - linking of protein molecules.

5.Add the remaining ice water and stir at high speed for 2 minutes. Then, gradually reduce the speed and finally stop stirring to minimize the formation of air bubbles and ensure the uniformity of the mixture.

6.Pour the mixture into the mold, smooth the surface, cover it with film, and store it at low temperature. You can either steam it after leaving it overnight or steam it after placing it at 0 - 4°C for 1 - 2 hours to give S103 sufficient time to catalyze the reaction and strengthen the protein structure.

7.Steam the Chiba Tofu at 90°C in a water bath for about 30 minutes, and then cool it down.

8.Cut the cooled Chiba Tofu into slices and store them in the freezer.

Note

When using S103, special attention should be paid to how it is mixed with other raw materials. S103 can be weighed together with starch. However, it must not be mixed with seasonings. This is because an excessively high local salt concentration will cause S103 to become inactivated, preventing it from fulfilling its intended function and affecting the quality of the Chiba Tofu.

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