Composition and method of making plant-based food products

Abstract

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.

1 . A process for making a layered tofu product comprising the following steps of:
 forming a first layer of tofu product, wherein forming the first layer comprises homogenizing a mixture of soy milk and fat prior to curdling, the first layer comprising at least 12% fat;   forming a second layer of tofu product, the second layer having soy milk and no added fat; and   layering one or more first and second layers to form the layered tofu product.   
     
     
         2 . The process of  claim 1 , wherein one or more flavoring ingredients are added to the mixture of soy milk and fat prior to curdling. 
     
     
         3 . The process of  claim 1 , further comprising applying vibration to one or more of the first layer and the second layer. 
     
     
         4 . The process of  claim 1 , further comprising, after layering the one or more first and second layers, applying pressure to the layered tofu product. 
     
     
         5 . The process of  claim 1 , further comprising, after layering the one or more first and second layers, applying heat at a temperature no more than 220° F. 
     
     
         6 . The process of  claim 1 , further comprising applying dry salt to an external surface of the layered tofu product. 
     
     
         7 . The process of  claim 1 , further comprising indirectly applying smoke to the layered tofu product at a temperature of less than or equal to 200° F. 
     
     
         8 . The process of  claim 1 , wherein the first layer comprises at least 18% fat. 
     
     
         9 . The process of  claim 1 , wherein homogenizing the mixture comprises applying a shear force to the mixture. 
     
     
         10 . The process of  claim 1 , wherein the first layer and the second layer contain different types of yeast. 
     
     
         11 . The process of  claim 1 , wherein the first layer and the second layer are different colors. 
     
     
         12 . The process of  claim 1 , further comprising packaging the layered tofu product without any additional liquid. 
     
     
         13 . An enriched and flavored layered tofu product, comprising:
 a first layer comprising fat, soy milk, yeast, salt, and coagulant, each first layer containing at least 10% by weight fat; and   a second layer comprising soy milk, yeast, salt, coagulant, and food coloring, the second layer containing no added fat.   
     
     
         14 . The enriched and flavored layered tofu product of  claim 13 , wherein the moisture content of the layered tofu product is no more than 65%. 
     
     
         15 . The enriched and flavored layered tofu product of  claim 13 , further comprising two or more first layers and two more second layers, wherein the first layers and the second layers are stacked in alternating order. 
     
     
         16 . The enriched and flavored layered tofu product of  claim 13 , wherein the food coloring comprises paprika and/or radish. 
     
     
         17 . The enriched and flavored layered tofu product of  claim 13 , wherein the first layer comprises from 10% to 12% by weight fat and from 85.9% to 88.6% by weight soy milk. 
     
     
         18 . The enriched and flavored layered tofu product of  claim 13 , wherein the second layer comprises 96.0% to 98.8% by weight soy milk. 
     
     
         19 . The enriched and flavored tofu product of  claim 13 , wherein the yeast of the second layer is smoked yeast. 
     
     
         20 . The enriched and flavored tofu product of  claim 13 , wherein the first layer has no added food coloring and the food coloring of the second layer comprises is a red color. 
     
     
         21 .- 29 . (canceled)