METHOD FOR PRODUCING DEEP-FRIED TOFU DOUGH AND DEEP-FRIED TOFU DOUGH CONTINUOUS PRODUCTION DEVICE

摘要

PROBLEM TO BE SOLVED: To provide a technique capable of providing a deep-fried tofu dough excellent in swelling properties and having a soft, fluffy texture while well-reutilizing defective doughs or the like generated in the production process of producing a deep-fried tofu dough without variation in quality.SOLUTION: Provided is a method for producing a deep-fried tofu dough comprising: a soybean milk separation stage where a go obtained by grinding swollen soybeans is boiled and aged so as to be a boiled go, thereafter, okara is separated to obtain a soybean milk; a solidified matter separation step where a solidifier is added to the soybean milk, and subsequently, it is separated into solidified matter slurry and hot water contents; and a dough preparation stage where the separated solidified matter slurry is subjected to aging compression so as to be a deep-fried dough, and thereafter, it is cut into a product shape. The method also includes: a defective dough refining step where the defective dough generated in the dough preparation step is recovered, and is refined while being added with water so as to be a refined dough solution; and a refined dough solution addition step where the refined dough solution is homogenized, and is subsequently added to the soybean milk before the addition of the solidifier, and, as the water to be added in the defective dough refining step, water saturated with air is used.SELECTED DRAWING: Figure 1