JP2022189312A - Powder seasoning for soybean curd giving flavor to soybean curd by being mixed with soybean curd - Google Patents
Powder seasoning for soybean curd giving flavor to soybean curd by being mixed with soybean curd Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 76
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 51
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 title abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims description 7
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000208308 Coriandrum Species 0.000 claims 1
- 238000002156 mixing Methods 0.000 description 9
- 229920000881 Modified starch Polymers 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 244000018436 Coriandrum sativum Species 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000013804 distarch phosphate Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 240000008474 Pimenta dioica Species 0.000 description 2
- 235000006990 Pimenta dioica Nutrition 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 1
- 101100370023 Caenorhabditis elegans tofu-2 gene Proteins 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
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- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 240000007673 Origanum vulgare Species 0.000 description 1
- 235000006038 Petroselinum crispum Neapolitanum Group Nutrition 0.000 description 1
- 240000006086 Petroselinum crispum Neapolitanum Group Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、豆腐と混ぜて豆腐に風味をつける豆腐用粉末調味料に関する。 TECHNICAL FIELD The present invention relates to a powdered seasoning for tofu which is mixed with tofu to add flavor to the tofu.
豆腐は、低カロリーでヘルシーでありながら栄養が豊富な食材である。また、豆腐は、そのまま食べたり、砕いて混ぜたりとさまざまな形態で料理に用いることができる食材である。近年のヘルシー志向から豆腐の新しい食べ方や料理のバリエーションが求められている。 Tofu is a low-calorie, healthy, and nutritious ingredient. In addition, tofu is a food material that can be used for cooking in various forms, such as being eaten as it is or being crushed and mixed. In recent years, there has been a demand for new ways to eat tofu and variations of dishes due to the trend toward healthier foods.
豆腐は、スパイスや調味料を用いて風味やコクを与えようとしても、特有の青臭さがあるという問題があった。本発明は、豆腐と混ぜて豆腐に風味をつける際に、豆腐特有の青臭さを抑制して所望の風味やコクを豆腐に与えることができる粉末調味料を提供することを目的とする。 Tofu has a problem that it has a peculiar grassy smell, even if spices and seasonings are used to impart flavor and body. An object of the present invention is to provide a powdered seasoning capable of suppressing the grassy smell peculiar to tofu and imparting desired flavor and richness to tofu when it is mixed with tofu to flavor the tofu.
本発明者らは、鋭意研究した結果、スパイスとして焙煎スパイスを用いることにより、上記の課題を解決できることを見出し、本発明を完成するに至った。すなわち、本発明は、以下の通りのものである。
［１］
豆腐と混ぜて豆腐に風味をつける豆腐用粉末調味料であって、焙煎スパイスを含むことを特徴とする粉末調味料。
［２］
さらに非焙煎スパイスを含む、［１］に記載の粉末調味料。
［３］
前記焙煎スパイスが焙煎コリアンダーを含む、［１］又は［２］に記載の粉末調味料。
［４］
非加熱調理用粉末調味料である、［１］～［３］のいずれか１項に記載の粉末調味料。
［５］
豆腐と、焙煎スパイスとを含むことを特徴とする豆腐調味料。
［６］
［５］に記載の豆腐調味料を含む食品。
As a result of intensive research, the present inventors have found that the above problems can be solved by using roasted spices as spices, and have completed the present invention. That is, the present invention is as follows.
[1]
The powdered seasoning for tofu, which is mixed with tofu to impart flavor to the tofu, is characterized by containing roasted spices.
[2]
The powdered seasoning according to [1], further comprising non-roasted spices.
[3]
The powder seasoning according to [1] or [2], wherein the roasted spice contains roasted coriander.
[4]
The powdered seasoning according to any one of [1] to [3], which is a powdered seasoning for non-heated cooking.
[5]
A tofu seasoning comprising tofu and roasted spices.
[6]
A food containing the tofu seasoning according to [5].
本発明は、豆腐と混ぜて豆腐に風味をつける際に、豆腐特有の青臭さを抑制して所望の風味やコクを豆腐に与えることができる粉末調味料を提供することができる。 INDUSTRIAL APPLICABILITY The present invention can provide a powdered seasoning which, when mixed with tofu to impart flavor to tofu, can suppress the grassy smell peculiar to tofu and impart desired flavor and richness to tofu.
本発明の粉末調味料は、豆腐と混ぜて豆腐に風味をつける豆腐用粉末調味料であって、焙煎スパイスを含むことを特徴とする。
本発明で用いられる「焙煎スパイス」とは、スパイスを、油や水を使用して、もしくはそれらを使用せずに加熱したものをいい、そのような焙煎処理後に常法により粉砕して粉末状の形態としたものでもよい。焙煎スパイスを含むことにより、豆腐特有の青臭さを抑制することができる。焙煎処理は、例えば、好ましくは品温１２０℃以上、より好ましくは品温１７０℃以上、更に好ましくは品温１７０℃以上約２３０℃以下で加熱処理するのがよい。焙煎処理の時間としては、１分以上３０分以下、より好ましくは４分以上２０分以下を例示することができる。また、焙煎スパイスにより、豆腐と混ぜるだけで調理感を付与することができる。前記スパイスとしては、コリアンダー、クローブ、オールスパイス、唐辛子、胡椒、花椒、ジンジャー、クミン、及び、ガーリックからなる群から選択される少なくとも１種であってもよい。
焙煎スパイスの配合量は、混ぜて風味をつける豆腐の量などに応じて変えることができる。一般的には、混ぜて風味をつける豆腐１５０ｇあたり０．０１～５０００ｍｇ、好ましくは０．０１～２５０ｍｇである。
The powdered seasoning of the present invention is a powdered seasoning for tofu that is mixed with tofu to add flavor to the tofu, and is characterized by containing roasted spices.
The “roasted spice” used in the present invention refers to a spice heated with or without oil or water, and after such roasting treatment, it is crushed by a conventional method. It may be in powder form. By including the roasted spice, it is possible to suppress the grassy smell peculiar to tofu. The roasting treatment is preferably carried out at a product temperature of 120° C. or higher, more preferably 170° C. or higher, even more preferably 170° C. or higher and about 230° C. or lower. The roasting time may be 1 minute or more and 30 minutes or less, more preferably 4 minutes or more and 20 minutes or less. In addition, the roasted spice can impart a cooked feeling just by mixing with tofu. The spice may be at least one selected from the group consisting of coriander, cloves, allspice, red pepper, pepper, Sichuan pepper, ginger, cumin, and garlic.
The amount of roasted spice can be varied according to the amount of tofu to be mixed and flavored. Generally, it is 0.01 to 5000 mg, preferably 0.01 to 250 mg per 150 g of tofu to be mixed and flavored.
本発明の粉末調味料には、さらに非焙煎スパイスを含有させてもよい。焙煎スパイスで豆腐の青臭さを抑制しつつ、非焙煎スパイスを含むことにより、スパイスの所望の香りや風味を与えることができる。前記非焙煎スパイスとしては、先に挙げたスパイスを使用することができる。なお、所望の風味等を得るために、焙煎スパイス及び非焙煎スパイスの種類や配合量は、任意に選択して用いることができる。例えば、コリアンダー、タイム、クローブ、オールスパイス、ローズマリー、レモングラス、イタリアンパセリ、オレガノ、唐辛子、胡椒、花椒、ジンジャー、及び、ガーリックなどが挙げられる。 The powdered seasoning of the present invention may further contain non-roasted spices. By containing non-roasted spice while suppressing the grassy smell of tofu with roasted spice, it is possible to impart the desired aroma and flavor of spice. As the non-roasted spice, the spices listed above can be used. In order to obtain the desired flavor and the like, the types and blending amounts of the roasted spice and the non-roasted spice can be arbitrarily selected and used. Examples include coriander, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, oregano, red pepper, pepper, Sichuan pepper, ginger, and garlic.
本発明の粉末調味料には、さらにα化澱粉を含有させることができる。α化澱粉としては、当技術分野で通常使用されているものであれば特に限定されるものではない。また、α化でんぷんとして、α化処理に加えて、さらにエステル化、エーテル化、酸化、架橋化などの化学的処理などを施して得られる加工澱粉を使用してもよい。例えば、α化ヒドロキシプロピル化リン酸架橋澱粉、α化リン酸架橋澱粉、α化アセチル化アジピン酸架橋澱粉、α化アセチル化リン酸架橋澱粉、α化アセチル化酸化澱粉、及びα化ヒドロキシプロピル澱粉などを使用してもよい。また、α化澱粉は、キャッサバ、トウモロコシ又は馬鈴薯由来のα化澱粉であってもよい。本発明の粉末調味料においては、α化澱粉は、１種又は２種以上を組み合わせて用いてもよい。α化澱粉を用いることにより、豆腐と混ぜて豆腐に風味をつける際に、離水を抑制することができる。 The powdered seasoning of the present invention can further contain pregelatinized starch. The pregelatinized starch is not particularly limited as long as it is commonly used in the art. In addition, as the pregelatinized starch, modified starch obtained by chemical treatment such as esterification, etherification, oxidation and cross-linking in addition to the pregelatinization treatment may be used. For example, pregelatinized hydroxypropyl phosphate crosslinked starch, pregelatinized phosphate crosslinked starch, pregelatinized acetylated adipic acid crosslinked starch, pregelatinized acetylated phosphate crosslinked starch, pregelatinized acetylated oxidized starch, and pregelatinized hydroxypropyl starch. etc. may be used. The pregelatinized starch may also be pregelatinized starch derived from cassava, corn or potato. In the powdered seasoning of the present invention, the pregelatinized starch may be used singly or in combination of two or more. By using pregelatinized starch, syneresis can be suppressed when the tofu is mixed with tofu to impart flavor.
本発明の粉末調味料は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の食品原料又は任意の添加剤をさらに含んでもよい。また、本発明の粉末調味料は、当技術分野で通常使用される任意の方法により製造することができる。 The powdered seasoning of the present invention may further contain any food raw material or additive commonly used in the art, as long as the purpose of the present invention is not impaired. Moreover, the powdered seasoning of the present invention can be produced by any method commonly used in the art.
本発明の粉末調味料は、豆腐と混ぜて豆腐に風味をつけるための豆腐用粉末調味料である。本発明の粉末調味料を豆腐と混ぜる際には、豆腐を崩しながら混ぜてもよい。本発明の粉末調味料を豆腐と混ぜて得た豆腐調味料は、加熱調理しないで、例えばそのまま食してもよいし、野菜、肉、及び／ 又は魚介類などと共に食してもよい。すなわち、本発明の粉末調味料は、非加熱用粉末調味料として使用することができる。また、前記豆腐調味料を、野菜、肉、及び／ 又は魚介類などに乗せるなどした、前記豆腐調味料を含む食品は、近年のヘルシー志向にマッチした食品であり、所望の風味やコクを付与した新しい料理のバリエーションを提供することができる。 The powdered seasoning of the present invention is a powdered seasoning for tofu for adding flavor to tofu by mixing with tofu. When mixing the powdered seasoning of the present invention with tofu, the tofu may be broken while being mixed. The tofu seasoning obtained by mixing the powdered seasoning of the present invention with tofu may be eaten as it is without cooking, or may be eaten with vegetables, meat and/or seafood. That is, the powdery seasoning of the present invention can be used as a non-heating powdery seasoning. In addition, the food containing the tofu seasoning, which is obtained by placing the tofu seasoning on vegetables, meat, and / or seafood, etc., is a food that matches the recent health trend, and imparts the desired flavor and richness. You can offer new variations of dishes.
（実施例１～３及び比較例）
下記表１に記載の原料を適宜混合して、実施例１～３及び比較例の粉末調味料を調製した。なお、表１～４に記載の焙煎コリアンダーは、コリアンダーシードを２１０℃に熱しておいたオーブンに入れ、２０分間加熱後に放冷して粉砕したものを使用しており、放冷前（加熱時）の品温は１７０℃であった。
豆腐１５０ｇと粉末調味料９ｇとを、スプーンを用いて豆腐を崩しながら混合した。得られた豆腐調味料について、５人のパネルが下記の基準で評価し、平均値を求めた。結果を表１に示す。
（青臭さ）
４：豆腐の臭みが全く感じられない
３：豆腐の臭みがやや感じられる
２：豆腐の臭みを感じる
１：豆腐の臭みがある
（コク）
４：豆腐のコクを強く感じる
３：豆腐のコクを感じる
２：豆腐のコクをやや感じる
１：豆腐のコクを未調理の豆腐と同程度に感じない
Powdered seasonings of Examples 1 to 3 and Comparative Examples were prepared by appropriately mixing raw materials shown in Table 1 below. The roasted coriander described in Tables 1 to 4 uses coriander seeds placed in an oven heated to 210 ° C., heated for 20 minutes, allowed to cool and pulverized, before cooling (heating The product temperature at time ) was 170°C.
150 g of tofu and 9 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The obtained tofu seasoning was evaluated by a panel of five people according to the following criteria, and the average value was obtained. Table 1 shows the results.
(vulgar)
4: No smell of tofu is felt at all 3: A little smell of tofu is felt 2: A smell of tofu is felt 1: There is a smell of tofu (rich)
4: Feel the richness of tofu strongly 3: Feel the richness of tofu 2: Feel the richness of tofu slightly 1: Do not feel the richness of tofu to the same extent as uncooked tofu
（実施例４）
下記表２に記載の原料を適宜混合して、粉末調味料を調製した。豆腐１５０ｇと粉末調味料１０ｇとを、スプーンを用いて豆腐を崩しながら混合した。得られた豆腐調味料について、５人のパネルが実施例１と同様に評価した。結果を表２に示す。
Powdered seasonings were prepared by appropriately mixing raw materials shown in Table 2 below. 150 g of tofu and 10 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The obtained tofu seasoning was evaluated in the same manner as in Example 1 by a panel of five people. Table 2 shows the results.
（実施例５）
下記表３に記載の原料を適宜混合して、粉末調味料を調製した。豆腐１５０ｇと粉末調味料１０ｇとを、スプーンを用いて豆腐を崩しながら混合した。得られた豆腐調味料について、５人のパネルが実施例１と同様に評価した。結果を表３に示す。
Powdered seasonings were prepared by appropriately mixing raw materials shown in Table 3 below. 150 g of tofu and 10 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The obtained tofu seasoning was evaluated in the same manner as in Example 1 by a panel of five people. Table 3 shows the results.
（実施例６）
下記表４に記載の原料を適宜混合して、粉末調味料を調製した。豆腐１５０ｇと粉末調味料１０ｇとを、スプーンを用いて豆腐を崩しながら混合した。得られた豆腐調味料について、５人のパネルが実施例１と同様に評価した。結果を表４に示す。
Powdered seasonings were prepared by appropriately mixing raw materials shown in Table 4 below. 150 g of tofu and 10 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The obtained tofu seasoning was evaluated in the same manner as in Example 1 by a panel of five people. Table 4 shows the results.
実施例１～６にて得られた豆腐用調味料を、それぞれレタス３枚（７５ｇ）の上に乗せ、サラダとして美味しく食することができた。 Each of the seasonings for tofu obtained in Examples 1 to 6 was put on 3 pieces of lettuce (75 g) and was deliciously eaten as a salad.
Claims (6)
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2021
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