| 摘要 |
The present invention relates to a method for producing dry soybean curd, more particularly, to a production method for dry soybean curd adopting a stepwise vacuum freeze-drying system to be able to restore the original taste and texture of soybean curd before being dried, through the addition of water. Unlike the conventional vacuum freeze-drying system in which a target material to be dried is subjected to a freezing operation followed by a reduced pressure drying operation, in the present invention soybean curd is cooled to an extent where the soybean curd does not get into a frozen state, and while keeping the soybean curd in the same state a reduced pressure drying operation and a subsequent freeze-drying operation are carried out. A production method for dry soybean curd according to the present invention is advantageous in that the method is applicable to various types of soybean curd regardless of the type of soybean curd, a coagulant being added or the like, storage period of soybean curd can be extended without the use of a separate additive and so on and dry soybean curd thus produced is excellent in portability. Dry soybean curd produced by sequential operations of cooling, vacuuming, vacuum-drying and vacuum freeze-drying according to the present invention has a minimal destruction of the tissue such that when soybean curd is restored with water, the taste and texture can be restored close to their original states before the soybean curd was dried. |
