PROBLEM TO BE SOLVED: To provide a sheet-like soybean curd having a thin thickness, and excellent texture with a moderate hardness by a proper moisture content.SOLUTION: A sheet-like soybean curd 1 is configured with a thickness (H) of 5-20 mm, a hardness of 4.1-8.2 N, and a moisture content of 74.2-78.5 g/100 g. A method for producing the sheet-like soybean curd 1 includes pressing coagulated soybean milk of a prescribed quantity by applying different pressure for a prescribed time in producing the sheet-like soybean curd 1. In more details, the method for producing the sheet-like soybean curd 1 includes: removing clean water (floating water) after coagulating taking out the coagulated soybean curd, moving the product to a molding box and pressing with a press the product at a low pressure of 120.4 kgf for instance, for 120 min and performing pressing at intermediate pressure of 243.0 kgf for 180 min.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】厚みが薄く適量の水分量で程良い硬さにした食感の良いシート状豆腐の提供。【解決手段】厚み(H)が5~20mm、硬さが4.1~8.2N、水分量が74.2~78.5g/100gで構成されてなるシート状豆腐1。シート状豆腐1を製造するにあたって、凝固させた所定量の豆乳を所定時間異なる圧力をかけて押圧してなるシート状豆腐1の製造方法。凝固後、上水(浮き水)を除去し、凝固した豆腐を取り出し、成形箱に移し、プレス機によって、例えば、120分間、120.4kgfの低圧でプレスした後、180分間、243.0kgfの中圧でプレスを行うシート状豆腐1の製造方法。【選択図】図1
