PRODUCTION OF FRIED BEAN CURD

PURPOSE:To produce a fried bean curd easy to reconstitute with hot water in spite of a fried bean curd produced from round soybeans, having a fine tissue and excellent in a flavor derived from a soybean by mixing air in soy milk, subsequently coagulating it and preparing fried bean curd dough. CONSTITUTION:Soy milk is initially prepared from round soybeans according to the conventional method and air is then mixed in the resultant soy milk preferably by vigorously stirring the soy milk in the presence of a gas using an intratubular continuous mixing and stirring machine. The obtained air- containing soy milk is subsequently coagulated with a coagulant (magnesium chloride and calcium chloride are preferably used in combination) to obtain fried bean dough. The obtained dough is finally fried generally by using a fryer, etc., thus preparing the objective product. In addition, the ratio of contained air is preferably 0.8 to 1.6 pts. vol. based on 100 pts.wt. soy milk in the case mixing of air is carried out by using an intratubular continuous mixing and stirring machine.