PROBLEM TO BE SOLVED: To realize a non-fry fried bean curd with good feel-texture without frying with oil since it is not necessary to fry with oil, a healthy fried bean curd can be produced.SOLUTION: The inventors have found that, by using a method for producing fried bean curd including at least the following steps 1 to 3, even for non-fried (healthy), an eat-texture as good as that fried with oil can be realized. (step 1): a step of producing a fat-adhered dough C by bonding a fat B to a fried bean curd dough A (step 2): a step of producing an expanded dough D by heating and expanding the fat-adhered dough C with saturated steam or superheated steam and (step 3) a step of producing a fried bean curd by heating and drying the swollen dough D with a dry air at a temperature at 130°C or more and 300°C or less.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】本発明は、油で揚げることなく、良好な触感のノンフライ油揚げを実現することを目的とする。油で揚げる必要がないためヘルシーな油揚げを提供することができる。【解決手段】発明者らは、少なくとも以下の工程1~3を有する油揚げの製造方法により、ノンフライ(ヘルシー)であっても、油で揚げたのと同然の食感を実現できることを見出した。(工程1)油揚げ生地Aに、油脂Bを付着させて油脂付生地Cを得る工程(工程2)油脂付生地Cを、飽和蒸気又は過熱蒸気で加熱膨張させて膨化生地Dを得る工程(工程3)膨化生地Dを、温度130℃以上、300℃以下の乾燥空気で加熱乾燥させて油揚げを得る工程【選択図】図1
