PROBLEM TO BE SOLVED: To provide a technique capable of providing a deep-fried tofu dough excellent in swelling properties and having a soft, fluffy texture while well-reutilizing defective doughs or the like generated in the production process of producing a deep-fried tofu dough without variation in quality.SOLUTION: Provided is a method for producing a deep-fried tofu dough comprising: a soybean milk separation stage where a go obtained by grinding swollen soybeans is boiled and aged so as to be a boiled go, thereafter, okara is separated to obtain a soybean milk； a solidified matter separation step where a solidifier is added to the soybean milk, and subsequently, it is separated into solidified matter slurry and hot water contents； and a dough preparation stage where the separated solidified matter slurry is subjected to aging compression so as to be a deep-fried dough, and thereafter, it is cut into a product shape. The method also includes: a defective dough refining step where the defective dough generated in the dough preparation step is recovered, and is refined while being added with water so as to be a refined dough solution； and a refined dough solution addition step where the refined dough solution is homogenized, and is subsequently added to the soybean milk before the addition of the solidifier, and, as the water to be added in the defective dough refining step, water saturated with air is used.SELECTED DRAWING: Figure 1【課題】膨化性に優れ、ソフトでフワッとした食感の油揚げを、油揚げ生地の製造工程で発生する不良生地等を無駄なく再利用しつつ、品質にバラつきなく、提供することができる技術を提供すること。【解決手段】膨潤大豆を磨砕して得た呉を煮熟して煮呉とした後、おからを分離して豆乳を得る豆乳分離工程と、この豆乳に凝固剤を添加した後、凝固物スラリーと湯分を分離する凝固物分離工程と、分離した凝固物スラリーを熟成圧搾して油揚げ生地とした後、製品形状にカットする生地準備工程を有する油揚げ生地の製造方法において、生地準備工程で発生した不良生地を回収して、加水しながら微細化して微細化生地溶液とする不良生地微細化工程と、前記微細化生地溶液を均質化後、前記の凝固剤を添加する前の豆乳に加える微細化生地溶液添加工程を有し、前記の不良生地微細化工程での加水には、空気を飽和させた水を用いる。【選択図】図１
