Powder seasoning for soybean curd which is mixed with soybean curd to add flavor to soybean curd

Abstract

To provide powder seasoning that prevents a watery state or unsatisfactory texture of a soybean curd caused by syneresis or the like in adding flavor to a soybean curd by mixing with the soybean curd, and has smooth mouthfeel and a glossy appearance.SOLUTION: Powder seasoning for soybean curd is mixed with a soybean curd to add flavor to the soybean curd, and contains spice and / or seasoning, and specific thickening polysaccharides.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a powdered seasoning for tofu that is mixed with tofu to impart flavor to the tofu and improve the texture and appearance of the tofu.

Background Art

[0002] Tofu is a low-calorie, healthy, and nutritious food ingredient. In addition, tofu can be used in cooking in various forms, such as eaten as it is or mashed and mixed. Due to the recent trend towards a healthy lifestyle, new ways of eating tofu and cooking variations are in demand.

Summary of the Invention

Problems to be Solved by the Invention

[0003] An object of the present invention is to provide a powdered seasoning that, when mixed with tofu to impart flavor to the tofu, can prevent problems such as the watery texture and texture defects of the tofu caused by water separation, and can have a smooth mouthfeel and a shiny appearance.

Means for Solving the Problems

[0004] As a result of intensive research, the present inventors have found that the above problems can be solved by using specific thickening polysaccharides, and have thus completed the present invention. That is, the present invention is as follows. [1] A powdered seasoning for tofu that is mixed with tofu to impart flavor to the tofu, the powdered seasoning containing spices and / or seasonings and at least one thickening polysaccharide selected from the group consisting of tamarind seed gum and xanthan gum. [2] The powdered seasoning according to [1], wherein the spice contains roasted spices. [3] The powdered seasoning according to [1] or [2], which is a powdered seasoning for non-heat cooking. [4] A tofu seasoning characterized by containing tofu, spices and / or seasonings, and at least one thickening polysaccharide selected from the group consisting of tamarind seed gum and xanthan gum. 〔5〕Food containing the tofu seasoning according to 〔4〕.

Advantages of the Invention

[0005] The present invention can provide a powder seasoning that, when mixed with tofu to impart flavor to the tofu, prevents problems such as the watery texture and texture defects of the tofu caused by water separation, and has a smooth mouthfeel and a shiny appearance.

Brief Description of the Drawings

[0006]

Figure 1

Figure 2

Figure 3

Modes for Carrying Out the Invention

[0007] The powder seasoning of the present invention is a powder seasoning for tofu that is mixed with tofu to impart flavor to the tofu, and is characterized by containing spices and / or seasonings and specific thickening polysaccharides. The spices and seasonings used in the present invention are not particularly limited as long as they are commonly used in the art. For example, the spice may be at least one selected from the group consisting of coriander, thyme, clove, allspice, rosemary, lemongrass, Italian parsley, oregano, chili pepper, pepper, Chinese prickly ash, ginger, cumin, and garlic. Further, the seasoning may be at least one selected from the group consisting of amino acids such as glutamic acid, miso, soy sauce, sugar, salt, mirin, cooking wine, vinegar, ketchup, mayonnaise, medium thick sauce, and oyster sauce. The spice and / or seasoning preferably includes roasted spices. Here, "roasted spice" refers to a spice that has been heated using oil or water or without using them, and may be in a powdered form after being ground by a conventional method after such roasting treatment. The roasting treatment is preferably carried out, for example, by heat treatment at a product temperature of 120°C or higher, more preferably 170°C or higher, and still more preferably 170°C or higher and about 230°C or lower. The roasting treatment time can be exemplified as 1 minute or more and 30 minutes or less, more preferably 4 minutes or more and 20 minutes or less. Examples of the roasted spice include coriander, clove, allspice, chili pepper, pepper, Chinese prickly ash, ginger, cumin, and garlic, and coriander is preferred. By using the roasted spice, the fishy smell of the tofu can be suppressed. The types and blending amounts of the spices and seasonings can be arbitrarily selected and used in order to obtain a desired flavor or the like. For example, chili pepper, pepper, ginger, garlic, etc. are used as spices, and salt, soy sauce, sugar, etc. are used as seasonings.

[0008] Examples of the specific thickening polysaccharides used in the present invention include thickening polysaccharides such as tamarind seed gum and xanthan gum. Here, tamarind seed gum is a seed mucilage obtained from the seeds of tamarind (scientific name: Tamarindus indica), which is an evergreen tree of the legume family, and xanthan gum is a thickening polysaccharide produced when Xanthomonas campestris ferments. The blending amount of the specific thickening polysaccharide can be changed according to the amount of tofu to be flavored, etc. Generally, it is 0.001 to 7 g, preferably 0.05 to 0.7 g, per 150 g of tofu to be flavored.

[0009] The powdered seasoning of the present invention may further contain any food raw material or any additive commonly used in the art, as long as the object of the present invention is not impaired. Further, the powdered seasoning of the present invention can be produced by any method commonly used in the art.

[0010] The powdered seasoning of the present invention is a powdered seasoning for tofu for adding flavor to tofu when mixed with tofu. When mixing the powdered seasoning of the present invention with tofu, it may be mixed while crumbling the tofu. The seasoned tofu obtained by mixing the powdered seasoning of the present invention with tofu may be eaten as it is without heat cooking, for example, or may be eaten together with vegetables, meat, and / or seafood, etc. That is, the powdered seasoning of the present invention can be used as a non-heat powdered seasoning. Further, the food containing the seasoned tofu, such as placing the seasoned tofu on vegetables, meat, and / or seafood, etc., is a food that matches the recent health trend and can provide new culinary variations with desired flavors and umami. The water generated by water separation from the tofu in the powdered seasoning of the present invention is seasoned and viscosity is imparted, so that it can be used as a dressing, for example, not only to stick to vegetables provided together with tofu, etc., but also in the tofu after mixing, it can give a plump texture and a shiny appearance.

Examples

[0011] (Sesame miso flavor: Control, Examples 1 to 6, and Comparative Examples 1 to 6) The raw materials described in Tables 1-1 and 1-2 below were appropriately mixed to prepare the powdered seasonings of the control, Examples 1 to 6, and Comparative Examples 1 to 6. 150 g of tofu was mixed with the powder seasoning compositions of the control, each example, and each comparative example in the amounts described in the total (g) columns of Tables 1-1 and 1-2 while crumbling the tofu using a spoon. Regarding the resulting seasoned tofu, three panelists evaluated it according to the following criteria in terms of ease of dissolution (an index for evaluating from an appearance perspective whether the seasonings in the powder seasoning can be appropriately dissolved for seasoning), water retention (an index for preventing problems with the juiciness of the tofu and texture caused by water separation, etc.), good texture (smoothness and lack of stickiness (an index for evaluating that there is little of the slightly unpleasant, droopy texture caused by food ingredients added to increase water retention during eating)), and glossiness. In terms of ease of dissolution, the control was set as "4", in terms of water retention (freshly made, after 20 minutes), the control was set as "1", in terms of good texture (smoothness), the control was set as "1", in terms of good texture (lack of stickiness), Comparative Example 3 was set as "1", and in terms of glossiness, Comparative Example 3 was set as "1". The results are shown in Tables 1-1 and 1-2. (Evaluation) 4: Very good 3: Good 2: Slightly bad 1: Bad

[0012]

Table 1-1

[0013]

Table 1-2

[0014] (Ume Bonito Flavor: Control, Examples 1-6, and Comparative Examples 1-6) The raw materials described in Tables 2-1 and 2-2 below were appropriately mixed to prepare the powder seasonings of the control, Examples 1-6, and Comparative Examples 1-6. 150 g of tofu was mixed with the powder seasoning compositions of the control, each example, and each comparative example in the amounts described in the total (g) columns of Tables 2-1 and 2-2 while crumbling the tofu using a spoon. Regarding the resulting seasoned tofu, three panelists evaluated it in terms of ease of dissolution, water retention, texture, and glossiness, similar to the sesame miso flavor, according to the following criteria. The results are shown in Tables 2-1 and 2-2. (Evaluation) 4: Very good 3: Good 2: Slightly bad 1: Bad

[0015] [Table 2-1]

[0016] [Table 2-2]

Claims

**Claim 1** A powdered seasoning for tofu that is mixed with tofu to impart flavor to the tofu, the powdered seasoning comprising spices and / or seasonings and at least one thickening polysaccharide selected from the group consisting of tamarind seed gum and xanthan gum. **Claim 2** The powdered seasoning according to claim 1, wherein the spice includes roasted spices. **Claim 3** The powdered seasoning according to claim 1 or 2, which is a powdered seasoning for non-heat cooking. **Claim 4** A tofu seasoning characterized by comprising tofu, spices and / or seasonings, and at least one thickening polysaccharide selected from the group consisting of tamarind seed gum and xanthan gum. **Claim 5** A food product comprising the tofu seasoning according to claim 4.

Images