SEASONED TOFU AND METHOD OF PRODUCING THE SAME

摘要

It is intended to provide a seasoned tofu which has a favorable texture in “hardness” and “brittleness” and has been evenly seasoned to the core, and a method of producing the same. A seasoned tofu is produced by heating and solidifying a seasoned liquid soybean milk composition containing soybean, a seasoning compound capable of providing sodium ion and/or potassium ion and gluconodeltalactone as a coagulant wherein the soybean protein concentration is 5.5% by mass or more but not more than 8.5% by mass, the total concentration of the sodium ion and/or potassium ion is 0.05 mol/L or more but not more than 0.154 mol/L and the concentration of the gluconodeltalactone is 0.4% by mass or more but not more than 0.9% by mass.