PROBLEM TO BE SOLVED: To provide a production method of a soybean curd-fermented food product capable of suppressing dispersion of taste or texture after a fermentation treatment at an inner part and at a surface part.SOLUTION: A production method of a soybean curd-fermented food product includes a drying step for applying a drying process to a soybean curd so that a moisture content becomes lower at a surface part than at an inner part of a massive soybean curd, and a fermentation step for applying a fermentation process by koji to the soybean curd passing through the drying step. A hard soybean curd is preferable, and preferably, the drying step is performed under a temperature condition of 60-80°C.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2020,JPO&INPIT【課題】内部と表面部とにおいて発酵処理後の味又は食感のばらつきを抑えることができる豆腐発酵食品の製造方法の提供。【解決手段】塊状の豆腐の内部よりも表面部で水分量が低くなるように、豆腐に乾燥処理を施す乾燥工程と、乾燥工程を経た豆腐に対して麹によって発酵処理を施す発酵工程と、を備える、豆腐発酵食品の製造方法。堅豆腐であることが好ましく、また、乾燥処理を６０～８０℃の温度条件において行うことが好ましい。【選択図】図１
