PROBLEM TO BE SOLVED: To establish soybean curd having unconventional and unique soft and mild texture, and a soybean curd producing method.SOLUTION: Soybean curd which has a curd value of 3.0-15.0 as an index of a hardness (measurement value at 10°C, and in a pressure-sensitive shaft diameter of 8 mm, and 100 g load with a curd meter) is obtained by: using as the raw material, any of soybean milk, a soybean milk processed product or pasty soybean milk which has a concentration of a Brix value of 11.5 wt.% or more and less than 25.1 wt.% adding to the raw material, pH adjustment water of pH8.0-12.0 and a hardness of less than 10 in a ratio of 50-250 g per liter of the raw material followed by evenly mixing at 3-30°C adding inorganic salt-based soybean curd coagulation aqueous solution in a ratio of 2.5-5.0 g per liter of the raw material followed by evenly mixing and coagulating the product at 1-85°C.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】従来にない独特の柔らかさとまろやかな食感を有する豆腐及び豆腐製造方法を確立する。【解決手段】Brix値で11.5重量%以上、25.1重量%未満の濃度の豆乳、豆乳処理物又はペースト状豆乳のいずれかを原料にし、この原料に、原料1リットルに対して50~250グラムとなる割合でpH8.0~12.0、硬度10未満のpH調整水を加えて、3~30℃で均一に混合した後、原料1リットルに対して2.5~5.0グラムとなる割合で無機塩類系豆腐用凝固水溶液を加えて均一に混合し、これを1~85℃で凝固させることで、硬さの指標であるカード値(カードメーターによる10℃、感圧軸直径8mm、100g荷重における測定値)が3.0~15.0である豆腐を得る。【選択図】図1
