PROBLEM TO BE SOLVED: To provide a production method of high calory soybean curd, capable of adding a function unique to medium chain fatty acid, and deliciousness, and improving shelf life, by improving a production step of soybean curd.SOLUTION: A production method of high calory soybean curd comprises: a germination step S10 for acquiring concentrated soybean milk in which a soybean solid content in soybean milk is enhanced to 12-14 mass%, then leaving the concentrated soybean milk in temperature of 30-40°C for promoting germination of spore a grease addition step S20 for adding as a grease component, medium chain fatty acid to the concentrated soybean milk after being subjected to the germination step S10, for acquiring grease-added soybean milk a stirring step S30 for stirring the grease-added soybean milk a high temperature sterilization step S40 for, heating the grease-added soybean milk under temperature of 120-150°C, for 2-6 seconds, for acquiring sterilized grease-added soybean milk a defoaming step S50 for defoaming the sterilized grease-added soybean milk and a filling molding step S60 for filling the sterilized grease-added soybean milk after being subjected to the foaming step S50 in a prescribed container for forming high calory soybean curd.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】豆腐の製造工程に改良を加えることにより、中鎖脂肪酸特有の機能付加と、美味しさ、さらには保存性の良さも向上する高カロリー豆腐の製造方法の提供。【解決手段】豆乳に占める大豆固形分量を12~14重量%に高めた濃化豆乳を得て、濃化豆乳を30~40℃の温度下で静置して芽胞の発芽を促すジャーミネーション工程S10と、ジャーミネーション工程後S10の濃化豆乳中に油脂成分として中鎖脂肪酸を添加して油脂添加豆乳を得る油脂添加工程S20と、油脂添加豆乳を攪拌する攪拌工程S30と、油脂添加豆乳を120~150℃の温度下で2~6秒間加熱して殺菌油脂添加豆乳を得る高温殺菌工程S40と、滅菌油脂添加豆乳を脱泡する脱泡工程S50と、脱泡工程後S50の滅菌油脂添加豆乳を所定の容器に充填して高カロリー豆腐を形成する充填成形工程S60を有する高カロリー豆腐の製造方法。【選択図】図1
