PROBLEM TO BE SOLVED: To provide a manufacturing method of a dehydrated soybean curd causing no collapse of shape, maintaining both of a fresh taste and a smooth texture inherent to soybean curd.SOLUTION: In a preparation step, a soybean curd is prepared. In an accommodation step, the soybean curd is wrapped with a piece of cloth and accommodated in a molding box. In a squeezing step, the soybean curd accommodated in the molding box maintained at temperature higher than the solidification point of the water component in the soybean curd and 35°C or lower is compressed with a pressing lid with pressure gradually increasing. A dehydrated soybean curd is thereby obtained. Since the soybean curd is maintained at the temperature higher than the solidification point of the water component in the soybean curd and 35°C or lower in the squeezing step, solidification of the water component in the soybean curd or hardening of the soybean curd is avoided, so that the resultant dehydrated soybean curd can maintain a smooth texture inherent to soybean curd. Since the soybean curd is compressed with pressure gradually increasing in the squeezing step, the resultant dehydrated soybean curd is free from collapse of shape. Furthermore, since the soybean curd is compressed with pressure gradually increasing in the squeezing step, the time required for the squeezing step is reduced, so that the resultant dehydrated soybean curd can maintain the fresh taste of soybean curd.COPYRIGHT: (C)2016,JPO&INPIT【課題】型くずれすることなく、新鮮な味わいと、豆腐本来の滑らかな食感の両方を保った脱水豆腐の製造方法を提供する。【解決手段】準備工程で、豆腐を準備する。収納工程で、その豆腐を布で包み、型箱に収める。圧搾工程で、型箱に収められた豆腐を、豆腐の水分の凝固点より高く35℃以下に保ちつつ、段階的に押し圧を高めながら押し蓋で押す。これにより、脱水豆腐を得ることができる。圧搾工程で、豆腐が豆腐の水分の凝固点より高く35℃以下に保たれるため、豆腐の水分が凝固することや豆腐が硬くなることを避けて、得られた脱水豆腐で豆腐本来の滑らかな食感が保たれる。また、圧搾工程で、豆腐が段階的に押し圧を高めながら押されるため、得られた脱水豆腐は型くずれしていない。さらに、圧搾工程で、豆腐が段階的に押し圧を高めながら押されるため、圧搾工程に要する時間が短縮されて、得られた脱水豆腐で豆腐の新鮮な味わいが保たれる。【選択図】なし
