PROBLEM TO BE SOLVED: To considerably improve a reproduction process amount as a soybean milk solution while improving preservability of a final product, and to produce deep-fried bean curd dough suitable for machine production and having resilience and strength while moderately suppressing the elongation of deep-fried bean curd.SOLUTION: Deep-fried soybean curd dough is prepared via a collecting step S1 for collecting defective dough of deep-fried bean curd produced in a deep-fried bean curd producing process, a cutting step S2 for forming the defective dough into fine particles without adding water, a dispersion-agitation step for adding soybean milk to the defective dough made into fine particles to carry out dispersion and agitation, a coagulation maturing step S4 coagulating the soybean milk with the fine-cut dough dispersed and agitated, using a coagulant, a dewatering step S5 for eliminating warm water of a coagulum, and a molding step S6 for compaction-molding the coagulum.COPYRIGHT: (C)2013,JPO&INPIT【課題】豆乳状の溶液としての再生処理量を大幅に向上させることができるとともに、最終製品の保存性を向上させることが可能であり、また、油揚げの伸びを適度に抑え、弾力と強度がある、機械製造に適する油揚げを製造する。【解決手段】油揚げ製造工程において発生する油揚げの不良生地を集める収集工程S1と、当該不良生地に加水せず微粒子化する裁断工程S2と、当該微粒子化した不良生地に豆乳を加え分散攪拌する分散攪拌工程と、当該微裁断生地を分散攪拌した豆乳を凝固剤により凝固する凝固・熟成工程S4と、凝固物のゆを除く水取工程S5を経て、当該凝固物を圧密成型する成型工程S6を経て油揚げ生地を作る。【選択図】図1
