PROBLEM TO BE SOLVED: To provide a method for producing a thick deep-fried bean curd having excellent broth soaking properties.SOLUTION: Provided is a method for producing a soybean curd food product having excellent broth soaking properties, comprising: a step 1) of preparing soybean milk including processed starch of 0.5 to 3.0 wt.% a step 2) of solidifying the soybean milk a step 3) of collapsing the obtained soybean curd solid matter to the average grain aggregate size of 5 to 35 mm a step 4) of re-molding the same under the pressing force of 2.0 to 5.0 kg/2cm and a step of forming holes 21, 21 and narrow diffusion flow passages 22, 22 into a network shape to a space between the soybean curd grain aggregates 20, 20 of the inside soybean curd 2 from an outer skin 1. Also provided is a method for producing a soybean curd food product having excellent broth soaking properties, further comprising: an oil adjustment step 5) characterized in that it is composed of an outer skin oil adjustment layer 1 and the inside soybean curd 2, many penetration holes 11 are formed at the outer skin oil adjustment layer 1, and on the other hand, the holes 21, 21 and the narrow diffusion flow passages 22, 22 are formed into a network shape to a space between the soybean curd grain aggregates 20, 20 of the inside soybean curd 2.COPYRIGHT: (C)2014,JPO&INPIT【課題】出汁滲み特性に優れた厚揚げの製造方法を提供する。【解決手段】1)加工デンプン0.5~3.0重量%を含む豆乳を調製する工程と、2)該豆乳を凝固させる工程と、3)得られた豆腐固形物を平均粒塊径5mm以上35mm以下に崩す工程と、4)これを2.0~5.0kg/平方cmの押圧力で再成形する工程と、外皮1から内部豆腐2の豆腐粒塊20、20間に空孔21、21と細拡散流路22、22を網の目状に形成することを特徴とする出汁滲み特性に優れる豆腐食品の製造方法。更に5)油調工程を含み、外皮油調層1と内部豆腐2とからなり、外皮油調層1に多数の浸透孔11を形成する一方、内部豆腐2の豆腐粒塊20、20間に空孔21、21と細拡散流路22、22を網の目状に形成することを特徴とする出汁滲み特性に優れる豆腐食品の製造方法。【選択図】図1
