To provide the manufacture process of noodle-like bean curd usable in manufacturing the various forms of noodle-like bean curds that have a favorable feel in the mouth, etc. and are available in new unprecedented cooking.
A sizing material 2 is added to and blended together with soy milk 1. They are poured into a discharge means 10 provided with a nozzle having one or more pores each of 0.3 to 3.0 mm in diameter, and discharged under the pressure of 0.2 to 0.4 MPa through the nozzle of the discharge means 10 toward a slider 30 where a coagulation liquid 4 containing a coagulant agent and kept at a temperature of 10 to 85C flows. While the soy milk mixture coagulates in the coagulation liquid 4 flowing through the slider 30, taking the time of 90 to 120 seconds, it is cut into a desired equal length, poured together with the coagulation liquid 4 into a coagulation tank 40 provided at the line end of the slider 30, heated in the coagulation tank 40 to complete the coagulation of the product and thus manufactured into the noodle-like bean curds 50.
MACHIDA HIROSHI
Shinichi Fukuda
Takemichi Fukuda