JP2008072935A - Dressing containing bean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dressing containing bean curd, produced from food which has been consumed in Japan from ancient times, which is less apt to separate, and while it does not contain emulsifier, excels also in terms of taste. <P>SOLUTION: The dressing containing bean curd uses bean curd and raw apples as the main raw materials for dressing, and further, has aged vinegared fermented soybean paste and collagen blended. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a dressing containing tofu, apple and collagen and having high emulsification stability and good palatability.

For dressings, provisions regarding the raw materials used are provided according to the quality labeling standards provided by the Ministry of Agriculture, Forestry and Fisheries. That is, dressing is a semi-solid or emulsified liquid seasoning or separation that is prepared by adding edible vegetable oil and fat and vinegar or citrus fruit juice as essential ingredients and adding salt, sugar, spices, etc., and emulsifying into oil-in-water droplets. It is a liquid seasoning and is mainly used for salads.
In recent years also in Japan, the intake of fats and oils has increased due to the westernization of the diet, and this has contributed to causing adult diseases, obesity and the like. Therefore, even in dressings containing a large amount of fats and oils, low-fat content types or non-oil-type dressings have become desired by consumers, and various technologies have been developed to achieve low fats and oils. (Patent Document 1). Patent Document 1 discloses a dressing containing about 40% by weight of oil and fat as an example.
Non-separated dressings in which liquid components such as oil and water are not separated include those using soy protein or soy milk as a technique for stabilizing the emulsified state (Patent Documents 2 and 3). However, in any case, an emulsifier such as a fatty acid monoglyceride or a polyglycerin fatty acid ester is used, and raw materials and man-hours used for production increase, and the production process becomes complicated. In addition, as the desire for highly safe foods has been increasing year by year, natural-oriented foods that do not contain additives such as emulsifiers are desired, so it is possible to produce only natural foods that have been edible for a long time. Development of a dressing that is excellent in emulsification stability and taste is a challenge. In Patent Document 2, 40 to 60% by weight of the oil is added, and in Patent Document 3, the oil is less than 40% by weight. Dressing using soy milk as a raw material has also been proposed, but it is difficult to balance because the flavors such as peculiar blue odor, gummy and astringency are too strong.
The present applicant previously applied for a low-fat dressing containing tofu, apple, and vinegar miso as Japanese Patent Application No. 2005-121812. Furthermore, the development of dressings containing low fats and oils was continued, leading to the present application.

JP 63-24857 A JP 55-99173 A JP 2003-274899 A

  The subject of this invention is providing the dressing which has little oily content and can aim at ingestion of tofu in ingestion of raw vegetables, such as salad.

The present inventor uses tofu and raw apples as the main ingredients for dressing, and further blends aged vinegar miso mixed with miso, vinegar, sake, and mirin, so that the emulsified state can be obtained without using an emulsifier. Was found to be stable, and the present invention was completed. That is, the present invention
(1) A dressing comprising 10 to 21% by weight of tofu, 10 to 22% by weight of apple, 20 to 30% by weight of vinegar miso, 1 to 6% of collagen and 1.5 to 10% by weight of vegetable oil,
(2) The dressing according to (1), wherein the vinegar miso is a mixture of miso, vinegar, sake and mirin and then aged.
(3) The dressing according to (1) or (2), wherein sesame puree is added.

According to the present invention, a natural-oriented low-oil content dressing with high taste preference can be provided that contains tofu, vinegar miso, apple, and collagen, does not contain an emulsifier such as soybean protein powder.
It was possible to realize a non-separable dressing with a low oil content that was harmonized as a whole while controlling attributes such as the smell of tofu.
According to the present invention, it is possible to provide a dressing that is gentle on the health-oriented body, very well suited to the tastes of Japanese people, and suits various dishes of Japanese, Western and Chinese.
This product goes well with croquettes, sautéed chicken and fish, seafood salad, Japanese salad, and Chinese salad.
According to the present invention, collagen can be ingested together with raw vegetables and the like without depending on meat or fish.

  The basic raw material of the present invention consists of tofu, apple, vegetable oil, vinegar and vinegar miso, collagen, and other soups, soy sauce, salt, sugar, white sesame puree, apple pectin, herbs, spices and the like can be added.

  Tofu may be produced by a conventional method using soybean as a raw material, and cotton tofu, silken tofu, pumped tofu, island tofu, etc. can be used. . The blending amount of tofu is preferably about 10 to 21% by weight, and preferably 15 to 20% by weight. If it is 15% by weight or less, the taste of tofu becomes weak, and if it is 10% by weight or less, the sense of tofu becomes too weak. If it is 21% by weight or more, the taste of tofu is too strong and it separates over time.

  An apple is a fruit of a tree belonging to the genus Rosaceae, whose scientific name is Malus pumila var. Domestica. Any edible apple of any kind, including Fuji, Chiaki, Jonagold, Kodama, Sansa, Hokuto, Mutsu, the world's best, Kunimitsu, Wanglin, Natsumi, celebration, Macintosh, India, etc. Can do. The amount of apple blended is preferably about 10 to 22% by weight, and if it is less than 10% by weight, the apple flavor is lost and the balance with tofu is poor. About 15 to 18% by weight retains the aroma and sourness of apples and has a good balance with tofu. If it is 22% by weight or more, the taste of apple is strong and the balance with tofu becomes worse.

As the vinegar miso, any of those in which vinegar and miso are previously blended or those in which vinegar and miso are blended independently may be used. You can add this vinegar miso, sake and mirin. Furthermore, a soup stock can be added. When these are mixed and aged for several hours to several days, a dressing with a high flavor and a mild taste can be obtained. The mixture of vinegar and miso is about 1: 1 to 3. The aging condition of the ripened vinegar miso is most preferably 2 to 3 days at 20 ° C. Aging at 20 ° C. for 1 day results in weak flavor and horns, and when the temperature is below 20 ° C., it takes 3 days or more to age.
Grain vinegar such as pure brown rice vinegar (black vinegar), rice vinegar, wheat vinegar, malt vinegar, corn vinegar, pure millet vinegar, apple vinegar, wine vinegar, balsamic vinegar, vinegar vinegar In addition, fruit vinegar such as sweet potato, potato, molasses, etc. may be used, and any brewed vinegar can be used.
The miso blended in the vinegar miso may be any of rice miso, barley miso, bean miso, white miso, Kansai white miso, Fuchu miso, Sanuki miso, Edo sweet miso, sohaku miso, miso miso, white spicy miso, Shinshu miso, Tsugaru Any miso can be used, including, but not limited to, miso, Sendai miso, Echigo miso, Sado miso, red miso, wheat miso, bean miso, Sanshu miso, and Ise miso.
To the aged vinegar miso, a flavor seasoning typified by hondashi may be added and used. Flavor seasonings meet the quality labeling standards of the notification of the Ministry of Agriculture, Forestry and Fisheries, and seasonings such as amino acids, and flavor ingredients made from powder or extract concentrates such as bonito, kombu, boiled fish, scallops, dried shiitake mushrooms, It is added to salt, etc. excluding sugars and spices, dried, powdered and granulated, which gives the flavor and taste of flavor ingredients during cooking.
Aged vinegar miso is added in an amount of 20 to 30% by weight. At 0%, the taste is not tightened and there is no impact. Neither tofu nor apple tastes live. If it is 30% or more, the taste of vinegar miso is too strong, and the taste of tofu and apple is not felt so much. Table 3 shows variations of vinegar miso. When the ratio of white miso to vinegar was 1: 2, the taste of vinegar was emphasized, 1: 1 was well balanced, and 2: 1 was able to produce a dressing that emphasized the taste of miso.

  Examples of vegetable oils include salad oil, soybean oil, cottonseed oil, corn oil, sesame oil, safflower oil, rapeseed oil, olive oil, rice oil, grape oil, peanut oil, safflower oil, and palm oil.

  The vegetable oil is preferably 1.5 to 10% by weight and 1.5 to 5% by weight. At 0%, the watery taste is light and the vegetables are not tangled. At 1.5% by weight, the water is slightly watery and the taste remains light, but the entanglement to vegetables is improved. When it is about 3% by weight, the entanglement to the vegetable is improved and the balance of the taste is improved. If the amount of vegetable oil added is 2.5% by weight or more, handleability such as tangling to vegetables is sufficient, and the addition of 5% by weight or more is designed in consideration of palatability. In the present invention, a dressing having a low oil content is provided.

The collagen is preferably 1 to 6% by weight. With such an added amount, the flowability, storage stability and emulsion stability of the dressing are not affected and can be used. Improvements have also been made in taste, which is regarded as a difficulty of collagen added to food. Since the single use amount of the dressing is about 20 g, the collagen intake amount is set to about 0.2 to 1.2 g.
Collagen is a major protein that constitutes the connective tissue of animals. Since it is only slightly contained in muscles, it is difficult to obtain from meat dishes such as normal steaks, and it can be obtained from ingredients that use muscles, skinned materials, bone materials, etc. Many foods that focus on collagen have been proposed, and many health foods containing collagen are on the market. Collagen has a taste like a peculiar animal odor, and reacts with tannins, etc., and is likely to cause precipitation and white turbidity.
Japanese food ingredients, which are common meals, contain abundant collagen, such as boiled fish, grilled fish, boiled fish, shijimi soup, chanko nabe, and kenchin soup. It is cooked by heating. A typical example is "Nikogori". It is also contained in large amounts in pork bone soup. About 3 to 10 g of collagen per day is considered a desirable intake. It is safe because it is fat-free and low in calories, and 3 to 15 g / day is the appropriate amount for the Chinese herb medicine Aki. The dressing according to the present invention can be commonly used for general meals regardless of special dishes or health foods dedicated to collagen intake.
As the collagen used in the present invention, collagen for food materials can be used. For example, product names “CPAM-5”, “CPF-10U”, etc., which are powdered collagen sold by Zerais Co., Ltd., can be mentioned. The former is made from pork skin, and the latter is made from fish scales.

Other ingredients include sugar, soy sauce, vinegar, salt, kelp dashi, bonito dashi, apple pectin, sesame puree, wasabi, Japanese mustard, nanpura, sesame oil, powdered cheese, cucumbers, chili, yam, shichimi chili, kochijan , Grated garlic, grated garlic, salmon co-show, garlic, paprika, rosemary, thyme, oregano, coriander, cumin, basil, tarragon, chicory, laurel, clove, nutmeg, caraway, eggplant, ginger and other herbs The raw materials that are usually blended in the dressing can be used as appropriate. In addition, fruit pulp and fruit juice such as cassis, blueberry, and mango can be added in place of the soup stock.
In the case of adding sesame seeds, the flavor is improved by adding about 1 to 3% of the total amount (half rough and fine sesame). Adding 2-4% soymilk will increase the mellowness. When finished in a soy bean soy sauce, 2.0-3.0% of the total amount, 4-6% for Kochijang style, 2-6% for grated ginger, 2-5% for grated garlic, plum In that case, adding 2 to 5%, eggplant pepper (eg, eggplant, green pepper, etc.) 1 to 3%, and wasabi add about 1 to 3%.
Moreover, when 4 to 5 kinds of spices are combined and each 0.01 to 0.02% is added, the impact is increased and the taste is enhanced.

  Apple pectin is used to adjust the viscosity. If it is 0.2% by weight or less, separation occurs with time, and if it is 0.4% by weight, a good viscosity can be obtained and the mixed state is good. At 0.6% by weight, the viscosity is too strong. About 0.3 to 0.5% by weight is preferable.

  Sesame puree is used as a large amount of ingredient along with tofu, vinegar miso and apple. Sesame flavor can be added to bring out the overall harmony. Add 10-20% by weight. In the half-boiled state, the graininess remains, but the sesame flavor is weak. In the pure state, the flavor of sesame spreads on the tongue.

  Vinegar is added to adjust the acidity, and 3 to 25% by weight is added. When the amount of vinegar contained in the vinegar miso is added, it becomes about 10 to 30% by weight. Various types of vinegar can be used as vinegar. For example, rice vinegar, black vinegar, apple vinegar, wine vinegar, brewed vinegar, citrus fruit juice, and the like.

In addition, a dressing according to the taste of the user is manufactured by adding a little of taste adjustment and spices and flavor. When grated cheese is used, a cheese flavor can be obtained when 5 to 8% is added.
The dressing of the present invention is mixed with liquor, soup stock and cored raw apples in a mixer, then mixed with ingredients other than spices and vinegar, and after heat sterilization, it is allowed to cool and cool by adding any herbs, spices and vinegar Completed after filling the container. Viscosity can also be adjusted by adjusting the amount of soup stock.

The dressing obtained in the present invention can be adjusted to the taste and use object by adjusting the amount of tofu, vinegar miso, apple, collagen, etc., and can reduce the use of oil. Because it is compatible with various herbs and spices, it can be used for various types of dishes, not limited to vegetables.
The product of the present invention is a health-friendly body-friendly dressing.
The product of the present invention fits very well with Japanese taste.
This product is suitable for various dishes of Japanese, Western and Chinese.
This product goes well with croquettes, sautéed chicken and fish, seafood salad, Japanese salad, and Chinese salad.
The product of the present invention can take collagen even in a vegetable-based diet without using special ingredients such as bones and skins.

Examples are shown below, but the present invention is not limited thereto.
Table 1 shows configurations of Examples 1 to 4.

[Example 1]
<Herbal dressing>
According to the compounding amount of Table 1, the herb dressing was created in the following steps.
Aged vinegar miso was mixed with 300 g of white miso, 300 g of rice vinegar, 50 cc of sake, 50 cc of mirin, and 6 g of hondashi, and then aged for 48 hours while maintaining at 20 ° C. The apple was removed in advance and cut into 10 equal parts. Dissolve powdered collagen in the soup stock, tofu, cut apple, aged vinegar miso, white soy sauce, salad oil, salt, sugar, apple pectin, white sesame puree on a mixer, mix and stir until smooth, then at 100 ° C for 8 minutes Heat sterilized. A little vinegar and basil (not shown) were added, and the mixture was further sterilized by heating at 100 ° C. for 2 minutes. After cooling, the container was filled.
Even when left unopened for 180 days (stored at room temperature), a stable dressing was obtained without separation and modification. The change in taste was small.

[Example 2]
<Japanese dressing>
According to the compounding amount of Table 1, a Japanese-style dressing was prepared by the following steps.
Aged vinegar miso was mixed with 300 g of white miso, 300 g of rice vinegar, 50 cc of sake, 50 cc of mirin, and 6 g of hondashi, and then aged for 48 hours while maintaining at 20 ° C. The apple was removed in advance and cut into 10 equal parts. Dissolve powdered collagen in the soup stock, tofu, cut apple, aged vinegar miso, white soy sauce, salad oil, salt, sugar, apple pectin, white sesame puree on a mixer, mix and stir until smooth, then at 100 ° C for 8 minutes Heat sterilized. A little vinegar and wasabi (not shown) were added, and the mixture was further sterilized by heating at 100 ° C. for 2 minutes. After cooling, the container was filled.
Even when left unopened for 180 days (stored at room temperature), a stable dressing was obtained without separation and modification. The change in taste was small. It was the same even when wasabi was changed to a chili pepper.

Examples 3 and 4 are examples in which the composition of tofu, vinegar miso, vinegar, soup, soy sauce, salad oil, and apple pectin was changed based on Example 1. A dressing which was not separated and modified and had stable properties was obtained.
Table 2 shows the change ranges of the respective changed components based on the composition of Example 1, and the observation results corresponding thereto. As the vinegar miso, those shown in the blending ratio shown in Table 3 were used.

Table 4 shows formulation examples 1 to 4 of the dressing of the present invention.
The amount of collagen added is 3.2 to 5% in the composition of Table 1, and 1 to 4.9% in the formulation shown in Table 4.
In the formulation example shown in Table 4, collagen is dissolved in accordance with the mixing of the stock.
Formulation example 1 is tailored to basil flavor, formulation example 2 is sesame flavor, and formulation example 3 is tailored soy sauce. Formulation Example 4 is a simple dressing.

Claims (3)

  A dressing comprising 10 to 21% by weight of tofu, 10 to 22% by weight of apple, 20 to 30% by weight of vinegar miso, 1 to 6% of collagen and 1.5 to 10% by weight of vegetable oil.   The dressing according to claim 1, wherein the vinegar miso is a mixture of miso, vinegar, sake and mirin, and then aged. Sesame puree is added, The dressing of Claim 1 or 2 characterized by the above-mentioned.