Composition for cooking tofu

Abstract

To provide a composition for cooking tofu that enables one-step preparation of a tofu dish having superior appearance and flavor, requiring only light agitation and short heating time.SOLUTION: A composition for cooking tofu includes at least one selected from the group consisting of (A) acetylated adipic acid crosslinked starch and (B) hydroxypropylated phosphate crosslinked starch.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a composition for cooking tofu that can be cooked to a desired taste without crumbling the tofu and a method for producing the same.

Background Art

[0002] Combined seasonings called menu seasonings that can easily cook popular Japanese, Western, and ethnic dishes in a short time have become widespread in households. By using menu seasonings, fresh seasonal ingredients such as proteins like meat and tofu, and vegetables can be cooked deliciously and quickly, making them popular among busy households and people aiming for a healthy lifestyle. On the other hand, dishes containing tofu such as Mapo Tofu are different from other dishes. When cooking them in ordinary households, if the heating time is long or there is a strong stirring process, the tofu will crumble, not only spoiling the appearance but also losing its flavor and taste, making the cooking relatively difficult. In response to this, there are known Chinese combined seasonings (Patent Document 1) that use a sauce containing seasonings and a thickening seasoning separately, concentrated liquid seasonings (Patent Document 2) that can sufficiently retain the flavor, and methods (Patent Document 3) that develop viscosity using xanthan gum, etc. However, these methods take time for cooking and also have problems in the finished product.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a composition for cooking tofu that can cook a tofu dish with excellent appearance and flavor in one step with a short heating time and only light stirring.

Means for Solving the Problems

[0005] As a result of intensive studies to solve the above problems, the inventors of the present invention have found that a composition containing modified starches such as acetylated adipic acid cross-linked starch and / or hydroxypropylated phosphate cross-linked starch is easily miscible with water and can reduce the number of stirring times. As a result, it has been found that a tofu dish can be cooked in a short time without the tofu falling apart, and the original taste of seasonings such as dashi can be clearly felt and the flavor can be maintained, thus completing the present invention.

[0006] That is, the present invention includes the following aspects. [1] A composition for cooking tofu containing at least one selected from the group consisting of (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch. [2] The composition according to [1], containing (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch. [3] The composition according to [1] or [2], wherein the concentration of (A) is 0.1 to 50% by weight based on the total weight of the composition. [4] The composition according to any one of [1] to [3], wherein the concentration of (B) is 0.1 to 50% by weight based on the total weight of the composition. [5] The composition according to any one of [2] to [4], wherein the weight ratio (A):(B) is 1:0.002 to 500. [6] The composition according to [2] to [4], wherein the weight ratio (A):(B) is 1:0.25 to 4. [7] The composition according to any one of [1] to [6], further containing ingredients. [8] The composition according to any one of [1] to [7], further containing a thickener. [9] The composition according to any one of [1] to [8], having a viscosity of 500 to 30000 m·Pa at 25°C.

[10] The composition according to any one of [1] to [9], wherein the composition is for cooking mapo tofu.

[11] The composition according to any one of [1] to

[10] , which is contained in a sealed container.

[12] A method for producing a composition for cooking tofu, comprising a step of adding at least one selected from the group consisting of (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch.

[13] The production method according to

[12] , including a step of adding (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch.

[14] The production method according to

[12] or

[13] , wherein the addition amount of (A) is 0.1 to 50% by weight based on the total weight of the composition.

[15] The production method according to any one of

[12] to

[14] , wherein the addition amount of (B) is 0.1 to 50% by weight based on the total weight of the composition.

[16] The production method according to any one of

[13] to

[15] , wherein the weight ratio (A):(B) of the addition amounts of (A) and (B) is 1:0.002 to 500.

[17] The production method according to any one of

[13] to

[15] , wherein the weight ratio (A):(B) of the addition amounts of (A) and (B) is 1:0.25 to 4.

[18] The production method according to any one of

[12] to

[17] , further including a step of adding ingredients.

[19] The production method according to any one of

[12] to

[18] , further including a step of adding a thickening agent.

[20] The production method according to any one of

[12] to

[19] , wherein the composition is for cooking mapo tofu.

[21] The production method according to any one of

[12] to

[20] , including a step of filling the obtained composition into a container.

[22] The production method according to

[21] , including a step of sealing the container filled with the composition and a step of heating the sealed container. [Effect of the Invention]

[0007] According to the present invention, it is possible to provide a tofu dish that can be cooked in a short time, is excellent in flavor release (the aroma that escapes from the mouth to the nose when chewed in the mouth), is easy to feel the taste of dashi and soup, and looks good. According to the present invention, there is no need to add another seasoning such as water-soluble katakuriko, and the dish can be easily completed simply by adding the composition of the present invention and water or the like as needed.

Brief Description of the Drawings

[0008]

Figure 1

Embodiments for Carrying Out the Invention

[0009] The present invention relates to a composition for cooking tofu (also abbreviated as the composition of the present invention) containing at least one selected from the group consisting of (A) acetylated adipic acid crosslinked starch and (B) hydroxypropylated phosphate crosslinked starch.

[0010] (A) Acetylated adipic acid crosslinked starch Acetylated adipic acid crosslinked starch, which is one of the active ingredients in the present invention (sometimes simply abbreviated as (A)), is obtained by esterifying starch with acetic anhydride and adipic anhydride, and its structural formula is (C6H 10 O5) n (C6H8O2) x (C2H3O) y (CAS No.: 68130-14-3).

[0011] For the acetylated adipic acid crosslinked starch, a commercially available product may be used, or one obtained by manufacturing according to a known method may be used.

[0012] Acetylated adipic acid cross-linked starch is obtained by subjecting raw starch to acetylated adipic acid cross-linking treatment. The raw starch may be any starch that can be used for food, and there are no particular restrictions. For example, corn starch, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, arrowroot starch, kudzu starch, bracken starch, sago starch, alocasia macrorrhiza starch, pea starch, etc. may be mentioned. Among them, from the viewpoint of affinity with water, corn starch, rice starch, wheat starch, and potato starch are preferred, and corn starch is more preferred. Also, for any starch, in addition to ordinary starch, those improved by breeding techniques or genetic engineering techniques such as waxy varieties, high amylose varieties may be used.

[0013] The concentration and content ratio of (A) in the composition of the present invention can be appropriately set according to various conditions such as the usage amount of the composition of the present invention.

[0014] For example, the concentration of (A) in the composition of the present invention is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 0.8% by weight or more, still more preferably 1% by weight or more. The upper limit is usually 50% by weight or less, preferably 25% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. Specifically, the concentration is usually 0.1 to 50% by weight, preferably 0.5 to 25% by weight, more preferably 0.8 to 10% by weight, still more preferably 1 to 5% by weight.

[0015] (B) Hydroxypropylated phosphate cross-linked starch Hydroxypropylated phosphate cross-linked starch (sometimes simply abbreviated as (B)), which is one of the active ingredients in the present invention, is obtained by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride and etherifying it with propylene oxide. The structural formula is (C6H 10 O5) n (C3H7O) x (PHO2) y (CAS No.: 53124-00-8).

[0016] Hydroxypropyl-phosphate crosslinked starch may be a commercially available product or may be obtained by manufacturing using a known method.

[0017] Hydroxypropyl-phosphate crosslinked starch is obtained by subjecting raw starch to hydroxypropylation and phosphate crosslinking treatment. As the raw starch, any starch that can be used for food is acceptable and is not particularly limited. For example, corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, arrowroot starch, kudzu starch, bracken starch, sago starch, oubayuri starch, pea starch, etc. may be mentioned. Among them, from the viewpoint of water retention, etc., corn starch, tapioca starch, rice starch, wheat starch, and potato starch are preferable, and potato starch is more preferable. Also, for any starch, in addition to ordinary starch, those improved by breeding techniques or genetic engineering techniques such as ulluco species, waxy species, and high amylose species may be used.

[0018] The concentration and content ratio of (B) in the composition of the present invention can be appropriately set according to various conditions such as the usage amount of the composition of the present invention.

[0019] For example, the concentration of (B) in the composition of the present invention is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 0.8% by weight or more, still more preferably 1% by weight or more, based on the total weight of the composition. The upper limit is usually 50% by weight or less, preferably 25% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. Specifically, the concentration is usually 0.1 to 50% by weight, preferably 0.5 to 25% by weight, more preferably 0.8 to 10% by weight, still more preferably 1 to 5% by weight.

[0020] The active ingredient in the present invention includes only (A) or (B), or a combination of (A) and (B). However, from the viewpoint of having appropriate viscosity, less stickiness, and preferable flavor release, a combination of the two is preferable.

[0021] When two active ingredients are included, the concentrations of (A) and (B) in the composition of the present invention are, based on the total weight of the composition, the concentration of (A) is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 0.8% by weight or more, still more preferably 1% by weight or more, and the upper limit is usually 50% by weight or less, preferably 25% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. (B) The concentration is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 0.8% by weight or more, still more preferably 1% by weight or more, and the upper limit is usually 50% by weight or less, preferably 25% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. Specifically, the concentration is usually (A) 0.1 to 50% by weight and (B) 0.1 to 50% by weight, preferably (A) 0.5 to 25% by weight and (B) 0.5 to 25% by weight, more preferably (A) 0.8 to 10% by weight and (B) 0.8 to 10% by weight, still more preferably (A) 1 to 5% by weight and (B) 1 to 5% by weight.

[0022] When two active ingredients are included, the ratio of the content in the composition of the present invention is, based on 1 part by weight of (A), (B) is usually 0.002 part by weight or more, preferably 0.02 part by weight or more, more preferably 0.08 part by weight or more, still more preferably 0.2 part by weight or more, particularly preferably 0.25 part by weight or more, and the upper limit is usually 500 parts by weight or less, preferably 50 parts by weight or less, more preferably 12.5 parts by weight or less, still more preferably 5 parts by weight or less, particularly preferably 4 parts by weight or less. The specific weight ratio of the content (concentration) is (A):(B) is usually 1:0.002 to 500, preferably 1:0.02 to 50, more preferably 1:0.08 to 12.5, more preferably 1:0.2 to 5, particularly preferably 1:0.25 to 4.

[0023] In the present invention, the solubility of the composition in water is evaluated as an index for cooking with less stirring. When the solubility is high, cooking can be performed with less stirring. Therefore, the composition for tofu cooking of the present invention is suitable for cooking easily crumbled tofu. Specifically, it can be used when heat-cooking appropriately cut tofu. It can also be used for imparting thickness. Furthermore, it can be used for protecting the shape of cut tofu. In addition, since the composition for tofu cooking of the present invention is excellent in compatibility with water, it exhibits even more effects when cooking by adding water as needed. That is, since the composition for tofu cooking of the present invention quickly becomes compatible with water, it can be cooked with a low stirring intensity and a small number of stirring times, so that it can be cooked beautifully in a short time. As specific cooking, seasonings and spices are added and used in tofu dishes such as mapo tofu and stuffed tofu, and it is preferably used for mapo tofu. Therefore, the composition of the present invention can be used as a seasoning for mapo tofu.

[0024] The composition of the present invention may further contain ingredients. Examples of the ingredients include animal and plant ingredients. Examples of the animal ingredients include chicken, pork, beef, mutton, horse meat, seafood, etc. Examples of the plant ingredients include root vegetables such as potato, carrot, burdock, and daikon; beans such as edamame and green beans; stem vegetables such as lotus root and asparagus; leafy vegetables such as onion, spinach, Chinese cabbage, and cabbage; fruit vegetables such as eggplant, tomato, and okra; flower vegetables such as broccoli and cauliflower; seaweeds such as wakame, hiziki, and kombu; mushrooms such as shiitake, mushroom, and maitake; fruits such as pineapple and apple; and seeds such as almond and sesame. These ingredients may be used singly or in combination of two or more. Regarding the processing method of the ingredients, a conventionally known method for each ingredient may be adopted, and any of dried ingredients, fresh ingredients, salted ingredients, etc. may be used. Also, the size of the ingredients is determined from the viewpoint of being cooked together with tofu, but is generally 3 to 60 mm on the long side. The form of the ingredients is not particularly limited, and examples include rectangular parallelepiped, cube, granular, and spherical forms.

[0025] The content of the ingredients in the composition of the present invention is usually 1% by weight or more, preferably 3% by weight or more, more preferably 5% by weight or more, based on the total weight of the seasoning, from the viewpoints of functionality and texture. The upper limit is usually 80% by weight or less, preferably 60% by weight or less, more preferably 50% by weight or less. Specifically, the concentration is usually 1 to 80% by weight, preferably 3 to 60% by weight, more preferably 5 to 50% by weight.

[0026] The composition of the present invention may further contain a thickener. Examples of the thickener include gums such as xanthan gum, guar gum, gellan gum, locust bean gum, gum arabic, tamarind seed gum, tragacanth gum, pectin, gluten, carboxymethyl cellulose, and gelatin. Among them, from the viewpoints of functionality and texture, xanthan gum, guar gum, and tamarind seed gum are preferred, and xanthan gum is more preferred. The gums may be used alone, or two or more kinds may be used in combination in any combination and ratio.

[0027] The content of the thickener in the composition of the present invention is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.08% by weight or more, still more preferably 0.1% by weight or more, based on the total weight of the seasoning, from the viewpoints of functionality and texture. The upper limit is usually 10% by weight or less, preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 1% by weight or less. Specifically, the concentration is usually 0.01 to 10% by weight, preferably 0.05 to 5% by weight, more preferably 0.08 to 3% by weight, still more preferably 0.1 to 1% by weight.

[0028] The composition of the present invention may further contain a seasoning. Examples of the seasoning include general seasonings such as sugar, salt, and vinegar, umami seasonings, natural seasonings, flavor seasonings, and nucleic acid-based seasonings. Examples of the "umami seasoning" include monosodium glutamate (MSG) which is glutamic acid in the form of salts. "Natural seasonings" refer to seasonings manufactured from natural substances as raw materials by means of extraction, decomposition, heating, fermentation, etc. Specific examples thereof include various livestock meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; various dried fish such as bonito flakes, various shellfish such as scallops, scallop adductor muscles, and various seafood extracts such as crustaceans; various vegetable extracts such as onion extract, Chinese cabbage extract, and celery extract; various spice extracts such as garlic extract, pepper extract, pepper extract, and cocoa extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp sauce, and miso, and mixtures and processed products thereof (e.g., processed soy sauce products such as noodle soup base and ponzu soy sauce). "Flavor seasonings" refer to seasonings used to impart the aroma, flavor, and taste of flavor raw materials to foods. For example, they can be manufactured by adding sugars, salts, etc. to natural seasonings such as extracts of meat, fish, and vegetables. Specific examples of flavor seasonings include various livestock meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; various seafood flavor seasonings such as bonito flavor seasoning and scallop flavor seasoning; and various spicy vegetable flavor seasonings. "Nucleic acid-based seasonings" include sodium inosinate, sodium guanylate, etc. One or more of these seasonings may be used.

[0029] Since the content of the seasonings in the composition of the present invention varies depending on the type and dish, it is not particularly limited. However, from the viewpoints of functionality and cookability, it is usually 0.1% by weight or more, preferably 0.2% by weight or more, more preferably 0.3% by weight or more, and the upper limit is usually 80% by weight or less, preferably 50% by weight or less, more preferably 30% by weight or less, based on the total weight of the composition of the present invention. Specifically, the concentration is usually 0.1 to 80% by weight, preferably 0.2 to 50% by weight, more preferably 0.3 to 30% by weight.

[0030] The composition of the present invention can be produced by a conventional method in the field of food production, etc., using only the above (A) and (B), or by adding ingredients, thickeners and seasonings, and further adding "other components". The "other components" are not particularly limited as long as the effects of the present invention are not impaired. Examples include inorganic salts such as potassium chloride; organic acids such as citric acid and tartaric acid and their salts; spices; oils and fats such as edible oils and flavor oils; dietary fibers such as indigestible dextrin; sugars such as honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, and oligosaccharides; sugar alcohols such as xylitol and erythritol; high-intensity sweeteners; alcohols such as ethanol; pH buffers, excipients, bulking agents, fragrances, water, and the like. As the "other components", one kind of component may be used, or two or more kinds of components may be used in combination.

[0031] The form of the composition of the present invention is not particularly limited, but it is a form that is easy to add to tofu dishes, and examples include powder form, granular form, liquid form, fluid form, and jelly form, with liquid form or fluid form being preferred. Formulation can be carried out by conventional methods.

[0032] Also, the viscosity (25 °C) of the composition of the present invention is usually 500 mPa·sec or more, preferably 750 mPa·sec or more, more preferably 1000 mPa·sec, and the upper limit is 30000 mPa·sec or less, preferably 25000 mPa·sec or less, more preferably 20000 mPa·sec or less. Specifically, the viscosity is usually 500 to 30000 mPa·sec, preferably 750 to 25000 mPa·sec, more preferably 1000 to 20000 mPa·sec. When the viscosity is within the above range, the umami of seasonings such as chicken stock and scallop stock is enhanced, and the cloying aftertaste is reduced. In addition, the above viscosity can usually be adjusted by the combination of raw materials and their blending amounts, and the above thickeners, etc. Also, this viscosity can be measured by a viscosity measuring device such as a B-type viscometer.

[0033] From the viewpoints of transportability and storage stability, the composition of the present invention is preferably contained in a sealed container. The sealed container is not particularly limited, but from the viewpoint of filling the raw materials into a heat-resistant container, sealing it, and simultaneously performing retort sterilization treatment, a retort container is preferred. The retort container only needs to be heat-resistant, and more preferably has oxygen barrier properties and is compatible with microwave heating. Examples of the types of retort containers include retort pouches such as flat bags, standing pouches, and formed containers.

[0034] The composition of the present invention filled in a retort pouch (also called a retort seasoning) can be used after being warmed (for example, immersed in hot water heated to about 100 °C for several minutes, heated in a microwave oven, etc.) and can be used at room temperature or after being cooled. When cooking at home or the like, a thick and flavorful tofu dish can be easily cooked by simply adding only the composition of the present invention without adding a separate thickening seasoning such as water-soluble arrowroot powder.

[0035] As a method of using the composition of the present invention, the composition of the present invention is usually added in an amount of 10 to 100 parts by weight based on 100 parts by weight of cut tofu. For example, a method of putting cut tofu into a pan such as a frying pan, adding the composition of the present invention in the above ratio, and heating and cooking it can be mentioned. If necessary, it may be heated together with other ingredients or water. Also, the heating time and temperature are appropriately determined according to the size and amount of the tofu.

[0036] As another aspect of the present invention, a method for producing a composition for cooking tofu, which includes a step of adding (A) acetylated adipic acid cross-linked starch and / or (B) hydroxypropylated phosphate cross-linked starch (also referred to as the production method of the present invention), is also included.

[0037] The addition amounts of (A) and (B) to the composition for cooking tofu in the production method of the present invention are set to be within a desired range from the viewpoint of seasoning the tofu without losing the flavor in the composition and without breaking the tofu. For example, the addition amount of (A) is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 0.8% by weight or more, still more preferably 1% by weight or more, based on the total weight of the tofu cooking composition. The upper limit is usually 50% by weight or less, preferably 25% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. Specifically, the addition amount is usually 0.1 - 50% by weight, preferably 0.5 - 25% by weight, more preferably 0.8 - 10% by weight, still more preferably 1 - 5% by weight.

[0038] For example, the addition amount of (B) is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 0.8% by weight or more, still more preferably 1% by weight or more, based on the total weight of the tofu cooking composition. The upper limit is usually 50% by weight or less, preferably 25% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. Specifically, the addition amount is usually 0.1 - 50% by weight, preferably 0.5 - 25% by weight, more preferably 0.8 - 10% by weight, still more preferably 1 - 5% by weight.

[0039] The weight ratio (A):(B) of the addition amounts of (A) and (B) is usually 1:0.002 - 500, preferably 1:0.02 - 50, more preferably 1:0.08 - 12.5, still more preferably 1:0.2 - 5, and particularly preferably 1:0.25 - 4.

[0040] For other steps, for example, the following conventional steps can be applied: (a) A step of heating and dissolving the raw materials (b) A step of filling the obtained composition into a container (c) A step of sealing the container filled with the composition (d) A step of heating the sealed container (sterilization step). In addition to the above steps, a cooling step, a step of adding other additives such as ingredients, thickeners, seasonings, etc., and a step of mixing the composition after addition may be appropriately included. Here, the raw materials mean ingredients and other components that are added as needed in addition to (A) and / or (B).

[0041] (a) As conditions for heating and dissolving the raw materials, it is usually 40 to 90°C for 20 to 60 minutes, preferably 75 to 85°C for 20 to 60 minutes.

[0042] (b) For the step of filling the obtained composition into a container (sealed container), known methods can be adopted. The definition and preferred range of the container (sealed container) are in accordance with those described above.

[0043] (c) For the step of sealing the container filled with the composition, known methods can be adopted. For example, after filling, the container can be sealed by methods such as a hot plate method or an impulse method.

[0044] (d) As conditions for the step of heating the sealed container, it is not particularly limited as long as the composition can be sterilized, but it is usually 120 to 135°C for 3 to 30 minutes, preferably 120 to 130°C for 3 to 15 minutes. Also, pressure can be applied during heating, and in that case, the temperature and time are adjusted appropriately.

[0045] (A) and (B) can be added at any stage, but it is preferable to add them to the raw materials before the step of (a). (A) and (B) may be added only once, or may be added in two or more portions.

[0046] As described above, the production method of the present invention may include a step of adding ingredients. The addition of ingredients in the production method of the present invention is usually 1% by weight or more, preferably 3% by weight or more, more preferably 5% by weight or more, based on the total weight of the composition from the viewpoints of functionality and texture. The upper limit is usually 80% by weight or less, preferably 60% by weight or less, more preferably 50% by weight or less. Specifically, the addition amount is usually 1 to 80% by weight, preferably 3 to 60% by weight, more preferably 5 to 50% by weight. The definition and preferred range of the ingredients are in accordance with those described above. The addition of ingredients may be carried out at any stage, but it is preferably added to the raw materials before the step (a). The ingredients may be added only once, or may be added in two or more portions.

[0047] As described above, the production method of the present invention may include a step of adding a thickener. In the production method of the present invention, the addition of the thickener is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.08% by weight or more, still more preferably 0.1% by weight or more, based on the total weight of the composition from the viewpoints of functionality and texture. The upper limit is usually 10% by weight or less, preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 1% by weight or less. Specifically, the addition amount is usually 0.01 to 10% by weight, preferably 0.05 to 5% by weight, more preferably 0.08 to 3% by weight, still more preferably 0.1 to 1% by weight. The definition and preferred range of the thickener follow those described above. The addition of the thickener may be carried out at any stage, but it is preferably added to the raw materials before the step (a). The thickener may be added only once, or may be added in two or more portions.

[0048] As described above, the production method of the present invention may include a step of adding a seasoning. In the production method of the present invention, the addition of the seasoning is not particularly limited because it varies depending on the type and dish, but from the viewpoints of functionality and texture, it is usually 0.1% by weight or more, preferably 0.2% by weight or more, more preferably 0.3% by weight or more, based on the total weight of the composition. The upper limit is usually 80% by weight or less, preferably 50% by weight or less, more preferably 30% by weight or less. Specifically, the addition amount is usually 0.1 to 80% by weight, preferably 0.2 to 50% by weight, more preferably 0.3 to 30% by weight. The definition and preferred range of the seasoning follow those described above. The addition of the seasoning may be carried out at any stage, but it is preferably added to the raw materials before the step (a). The seasoning may be added only once, or may be added in two or more portions.

Example

[0049] The present invention will be described in more detail below with reference to examples. In the following, unless otherwise specified, “%” means “% by weight”.

[0050] (Test Example 1) 1. Preparation of Samples Dispersion liquids obtained by mixing each component at the blending ratios (weight %) shown in Table 1 were heated to 80°C. Each 100 g of the heated dispersion liquid was sealed in an aluminum pouch and heat-sterilized at 120°C for 4 minutes to obtain samples. In the table, (A) represents acetylated adipic acid cross-linked starch and (B) represents hydroxypropylated phosphate cross-linked starch.

[0051] 2. Sensory Evaluation (1) Evaluation Method 15 mL of each of the obtained samples was swallowed by three professional panelists for sensory evaluation. The sensory evaluation was performed using a two-point comparison with each sample, with the starch-free sample as a control (cont.), and a 5-item, 5-point evaluation method. The panelists individually scored on a 1-point scale based on the following criteria, and the score was determined by consensus. The results are shown in Table 1. (2) Evaluation Items (5 items) Flavor of whole chicken stock, flavor of scallop adductor stock, texture, aroma, richness and thickness (spreading in the mouth) (3) Evaluation Criteria 1: Inferior compared to the control 2: Equivalent to the control 3: Slightly superior compared to the control 4: Superior compared to the control 5: Very superior compared to the control. (4) Comprehensive Evaluation The average score (rounded to the nearest whole number after the decimal point) of the 5 evaluation items was used as the comprehensive evaluation. The results are shown in Table 1.

[0052] 3. Viscosity The viscosity of each sample at 25°C was measured using a B-type viscometer rotor No. 4 (60 seconds, 60 rpm) (unit: mPa·sec). The results are shown in Table 1.

[0053]

Table 1

[0054] (Test Example 2) 1. Preparation of Samples Dispersions obtained by mixing each component at the compounding ratios (by weight) shown in Table 2 were heated to 80°C. Each heated dispersion was sealed in an aluminum pouch in 100 g portions and heat-sterilized at 120°C for 4 minutes. The heated product was mixed with an equal volume of water and heated to 70°C to obtain samples. (A) in the table represents acetylated adipic acid crosslinked starch and (B) represents hydroxypropylated phosphate crosslinked starch.

[0055] 2. Evaluation (1) Evaluation Method 20 g of each obtained sample and 20 g of water were poured into a 50 cc beaker and visually observed against a white background with a red line as the background (before dissolution). The sample was stirred and dissolved and visually observed in the same manner (after dissolution). The solubility was scored based on the following criteria for the states before and after dissolution to use as an index of ease of compatibility with water. The results are shown in Table 2. Photographs of each sample before and after dissolution are shown in Figure 1.

[0056] (2) Evaluation Criteria 0: The starch solution and water are completely separated and not dispersed 1: The starch is slightly swollen but separated from the water, and an aqueous layer of more than 1 cm and less than 2 cm can be seen above the aqueous layer 2: The starch is slightly swollen but separated from the water, and an aqueous layer of more than 0.5 cm and less than 1 cm can be seen above the aqueous layer 3: The starch is slightly swollen but separated from the water, and an aqueous layer of less than 0.5 cm can be seen above the aqueous layer 4: The starch is completely suspended and swollen in water, but there is some variation in the starch 5: The starch is completely suspended and swollen in water, and the liquidity is uniform

[0057]

Table 2

[0058] 3. Results As shown in Fig. 1, when comparing before and after dissolution, the phosphoric acid cross-linked starch (1B to 3B) did not disperse regardless of the amount of xanthan gum (the red line in the background can be seen), and the hydroxypropylated and acetylated starch (4B to 9B) dispersed regardless of the amount of xanthan gum (the red line in the background is hardly visible). From the above results, it was confirmed that the composition containing (A) or (B) in the present invention is easily miscible with water. A formulation that is usually easily miscible with water can reduce the intensity of stirring during cooking and further reduce the number of stirring times. Therefore, the ingredients are less likely to break down, the cooking time is shortened, and it can be optimal for tofu dishes.

[0059] (Test Example 3) 1. Preparation of Samples The dispersion obtained by mixing each component at the blending ratio (weight %) shown in Table 3 was heated to 80°C. Each heated dispersion was sealed in an aluminum pouch at 100 g each and heat-sterilized at 120°C for 4 minutes. The heated product was mixed with twice the amount of water and heated to 70°C to obtain a sample. (A) in the table represents acetylated adipic acid cross-linked starch and (B) represents hydroxypropylated phosphoric acid cross-linked starch.

[0060] 2. Evaluation (1) Evaluation Method The obtained samples were poured into 50 cc beakers and evaluated by the same method as in Test Example 2. The results are shown in Table 3.

[0061]

Table 3

[0062] Raw Materials Used Whole Chicken Stock: Whole Chicken Bone Soup (trademark) (Ajinomoto Co., Inc.) Scallop Stock: Dried Scallop Soup (Ajinomoto Co., Inc.)

Industrial Applicability

[0063] According to the present invention, a tofu dish excellent in appearance and flavor can be cooked in one step in a short time by simply stirring gently.

Claims

1. A composition for cooking tofu, comprising at least one selected from the group consisting of (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch.

2. The composition according to claim 1, comprising (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch.

3. The composition according to claim 1, wherein the concentration of (A) is 0.1 to 50% by weight based on the total weight of the composition.

4. The composition according to claim 1, wherein the concentration of (B) is 0.1 to 50% by weight based on the total weight of the composition.

5. The composition according to claim 2, wherein the weight ratio (A):(B) is 1:0.002 to 500.

6. The composition according to claim 2, wherein the weight ratio (A):(B) is 1:0.25 to 4.

7. The composition according to claim 1, further comprising ingredients.

8. The composition according to claim 1, further comprising a thickener.

9. The composition according to claim 1, having a viscosity of 500 to 30000 m·Pa at 25°C.

10. The composition according to claim 1, wherein the cooking of tofu is for cooking mapo tofu.

11. The composition according to claim 1, being contained in a sealed container.

12. A method for manufacturing a composition for cooking tofu, comprising a step of adding at least one selected from the group consisting of (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch.

13. The manufacturing method according to claim 12, comprising a step of adding (A) acetylated adipic acid cross-linked starch and (B) hydroxypropylated phosphate cross-linked starch.

14. The manufacturing method according to claim 12, wherein the addition amount of (A) is 0.1 to 50% by weight based on the total weight of the composition.

15. The manufacturing method according to claim 12, wherein the addition amount of (B) is 0.1 to 50% by weight based on the total weight of the composition.

16. The manufacturing method according to claim 13, wherein the weight ratio (A):(B) of the addition amounts of (A) and (B) is 1:0.002 to 500.

17. The manufacturing method according to claim 13, wherein the weight ratio (A):(B) of the addition amounts of (A) and (B) is 1:0.25 to 4.

18. The manufacturing method according to claim 12, further comprising a step of adding ingredients.

19. The manufacturing method according to claim 12, further comprising a step of adding a thickener.

20. The manufacturing method according to claim 12, wherein the cooking of tofu is for cooking mapo tofu.

21. The manufacturing method according to claim 12, comprising the step of filling the obtained composition into a container.

22. The manufacturing method according to claim 21, comprising the step of sealing the container filled with the composition and the step of heating the sealed container.

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