| 摘要 |
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. |
