PROBLEM TO BE SOLVED: To provide a method for producing container-packed tofu (soybean curd) in which the propagation of germs in the container can be suppressed, as well as there is a headspace within the container.SOLUTION: Provided is a method for producing a container-packed tofu 1 in which a coagulant is added to the main raw material of a tofu S3 the coagulant-added tofu main raw material is placed in a container 3 in an amount smaller than the volume of the container 3 S5 the container 3 is sealed with a lid member 7 the coagulant-added main raw material is heated together with the container 3 and the lid member 7 to solidify the main raw material, as well as, corresponding to the increase of the pressure within the container 3 due to the heating, the pressure of the outside of the container 3 is adjusted S9 and the container 3 and the lid member 7 and the coagulated main raw material are cooled, as well as, corresponding to the decrease of pressure within the container 3 due to the cooling, the pressure of the outside of the container 3 is adjusted S1.SELECTED DRAWING: Figure 4COPYRIGHT: (C)2017,JPO&INPIT【課題】容器内での雑菌の繁殖を抑えることができるとともに、容器内部にヘッドスペースを有する容器入り豆腐の製造方法を提供する。【解決手段】豆腐の主原料に凝固剤を添加しS3、凝固剤が添加された豆腐の主原料を、容器3内に、この容器3の容積よりも少ない量入れS5、蓋材7で容器3を密閉し、容器3と蓋材7とともに凝固剤が添加された主原料を加熱して、主原料を凝固させるとともに、加熱による容器3内の圧力の上昇に応じて、容器3の外部の圧力を調整しS9、容器3と蓋材7と凝固した主原料を冷却するとともに、この冷却による容器3内の圧力の降下に応じて、容器3の外部の圧力を調整するS1容器入り豆腐1の製造方法である。【選択図】図4
