PROBLEM TO BE SOLVED: To provide an efficient manufacturing method of a packed soybean curd which is double-layered and easy to eat directly from a container.SOLUTION: The manufacturing method of a packed double-layered soybean curd 100 including a container 102 in which a seasoned food material 106 containing at least any one of a seasoning and a solid food material is packed in a stacked state on a soybean curd 104 comprises: a filling step (a) of filling a container with a soybean milk 104a mixed with a coagulant to a predetermined position h1 a boiling step (b) of forming a soybean curd by heating the soybean milk until the soybean milk coagulates at least at the liquid level 104a1 an injection step (c) of injecting the seasoned food material 106 onto the soybean curd surface 104c formed at the coagulated liquid level after completion of the boiling step to a position h2 not reaching the edge 101a of an opening a sticking step (d) of sticking a lid member 103 for covering the opening of the container along the edge after completion of the injection step and a cooling step of cooling the soybean curd and the seasoned food material packed in the container after completion of the sticking step.COPYRIGHT: (C)2015,JPO&INPIT【課題】容器から直接食べ易い二層式の充填豆腐を効率良く生産する充填豆腐の製造方法の提供。【解決手段】少なくとも調味料及び固形食材の何れか一方が含まれる味付食材106が豆腐104の上に積層された状態で容器102内に充填された二層式の充填豆腐100の製造方法であって、容器に凝固剤を混入した豆乳104aを所定の位置h1まで充填する充填工程(a)と、少なくとも豆乳の液面104a1が凝固するまで当該豆乳を加熱して豆腐を生成するボイル工程(b)と、ボイル工程の終了後に液面が凝固して生成された豆腐面104c上に味付食材106を開口部の縁部101aに至らない位置h2まで注入する注入工程(c)と、注入工程の終了後に容器の開口部を覆う蓋部材103を縁部に沿って貼着する貼着工程(d)と、貼着工程の終了後に容器に充填された豆腐及び味付食材を冷却する冷却工程とを含む製造方法。【選択図】図3
