PROBLEM TO BE SOLVED: To provide a powder soybean curd that has a drastically improved texture compared with a conventional powder soybean curd, the powder soybean curd that has an improved texture and can be conveniently used by anyone, and a production method thereof.SOLUTION: Any one of a frozen soybean curd obtained by, after freezing and modifying a soybean curd, thawing, dehydrating and swelling and softening followed by dehydrating and drying, or one obtained by pulverizing this, a frozen soybean curd obtained by, after freezing and modifying the soybean curd, thawing, dehydrating and drying this, or one obtained by pulverizing this, and a frozen soybean curd obtained by freezing and modifying the soybean curd is heated and dissolved in a working fluid having the pH 6.5 to 10, followed by drying to form a powder soybean curd, and a production method thereof.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】従来の粉豆腐に比較して食感が飛躍的に改善されている粉豆腐、食感が改良されていて、だれにでも簡便に利用可能な粉豆腐と、その製造方法を提案する。【解決手段】豆腐を凍結変性させた後、解凍、脱水、膨軟加工を施して、脱水、乾燥させた凍り豆腐、あるいは、これを粉砕して粉末化したもの、 豆腐を凍結変性させた後、これを解凍、脱水し、乾燥させた凍り豆腐、あるいは、これを粉砕して粉末化したもの、 豆腐を凍結変性させたもの の中のいずれかを、pH6.5~10の加工液中で加熱溶解加工し、当該加熱溶解加工後、乾燥してなる粉豆腐とその製造方法。【選択図】なし
