PROBLEM TO BE SOLVED: To provide a method for producing nonperishable bean curd and bean curd lees.SOLUTION: The method for producing the nonperishable bean curd and bean curd lees includes soaking soybeans in persimmons astringent juice water obtained by diluting persimmons astringency to a proper concentration, adding bittern to a liquid obtained by mashing the soaked soybean, and boiling and hardening the resultant product to provide the bean curd. Alternatively, the method includes soaking the soybeans in water, mashing and squeezing the soaked soybeans to provide a liquid, mixing a proper amount of the persimmons astringent juice with the liquid, and boiling and hardening the resultant product to provide the bean curd.COPYRIGHT: (C)2012,JPO&INPIT【課題】腐りにくい豆腐とおからの製造方法を提供する。【解決手段】柿渋を適量に薄めた柿渋水に大豆を浸し、すり潰して絞った液に、にがりを入れ、煮て豆腐に固める。または、水に大豆を浸し、すり潰して絞った液に適量の柿渋を混和し、煮て豆腐に固める。【選択図】なし
