PROBLEM TO BE SOLVED: To provide soybean curd which comprises flavor original to soybean curd and juicy, fresh, and crispy texture, which can be produced at high yield, in which syneresis is less even when several days pass after production of the soybean curd, and in which soup is immersed preferably, deep-fried soybean curd obtained by frying the soybean curd, and a production method thereof.SOLUTION: There are provided soybean curd or soybean curd-like food product which is torn in a fibrous state, and the production method of soybean curd or soybean curd-like food product configured to produce soybean curd or soybean curd-like food product using delaying processing coagulant and/or delaying property coagulant to a raw material including at least soy bean protein, in which, xanthan gum and/or gellan gum, and transglutaminase are added to the raw material.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2020,JPO&INPIT【課題】豆腐本来の風味と滑らかで、みずみずしくジューシーで、歯切れがよく、しかも、収率がよく、日数が経っても離水が少なく、且つ汁の浸み込みの良い豆腐及びそれらを油で揚げた厚揚げ（生揚げ）およびそれらの製造方法を提供する。【解決手段】繊維状に裂けることを特徴とする豆腐または豆腐様食品および少なくとも大豆タンパクを含有する原料に、遅効化処理凝固剤及び／又は遅効性凝固剤を用いて豆腐または豆腐様食品を製造するにあたり、前記原料にキサンタンガム及び／又はジェランガムとトランスグルタミナーゼとを添加することを特徴とする豆腐または豆腐様食品の製造方法。【選択図】図１
