JP7721333B2 - Powdered seasoning for tofu that is mixed with tofu to add flavor to the tofu. - Google Patents

Description

The present invention relates to a powdered seasoning for tofu that is mixed with tofu to add flavor to the tofu.

Tofu is a low-calorie, healthy food that is also rich in nutrients. It can also be used in a variety of ways in cooking, such as eating it as is or crushing and mixing it into other dishes. With the recent trend toward healthier foods, there is a demand for new ways to eat tofu and variations in the way it is cooked.

Even when spices and seasonings are used to impart flavor and richness to tofu, one problem is that it retains a distinctive grassy smell. The object of the present invention is to provide a powdered seasoning that, when mixed with tofu to flavor it, can suppress the tofu's distinctive grassy smell and impart the desired flavor and richness to the tofu.

As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by using roasted spices as spices, and have thus completed the present invention. That is, the present invention is as follows.
[1]
This powdered seasoning for tofu is mixed with tofu to add flavor to the tofu, and is characterized by containing roasted spices.
[2]
The powdered seasoning according to [1], further comprising a non-roasted spice.
[3]
The powdered seasoning according to [1] or [2], wherein the roasted spice includes roasted coriander.
[4]
The powdered seasoning according to any one of [1] to [3], which is a powdered seasoning for non-heat cooking.
[5]
This tofu seasoning contains tofu and roasted spices.
[6]
A food product comprising the tofu seasoning according to [5].

The present invention provides a powdered seasoning that, when mixed with tofu to flavor it, can suppress the grassy smell characteristic of tofu and impart the desired flavor and richness to the tofu.

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 term "roasted spice" used in the present invention refers to spices heated with or without oil or water, or spices roasted in this manner and then ground into powder by a conventional method. The inclusion of roasted spices can suppress the grassy odor characteristic of tofu. The roasting treatment is preferably carried out at a product temperature of 120°C or higher, more preferably 170°C or higher, and even more preferably at a product temperature of 170°C or higher and approximately 230°C or lower. The roasting time can be, for example, from 1 minute to 30 minutes, more preferably from 4 minutes to 20 minutes. Furthermore, the roasted spices can impart a cooked feel to tofu simply by mixing them with the tofu. The spice may be at least one selected from the group consisting of coriander, cloves, allspice, chili pepper, pepper, Sichuan pepper, ginger, cumin, and garlic.
The amount of roasting spice to be added can be varied depending on the amount of tofu to be mixed and flavored, etc. Generally, the amount is 0.01 to 5000 mg, preferably 0.01 to 250 mg per 150 g of tofu to be mixed and flavored.

The powdered seasoning of the present invention may further contain non-roasted spices. The roasted spices suppress the grassy smell of tofu, while the inclusion of non-roasted spices can impart the desired spice aroma and flavor. The spices listed above can be used as the non-roasted spices. Note that the types and amounts of roasted and non-roasted spices can be selected as desired to achieve the desired flavor. Examples include coriander, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, oregano, chili pepper, pepper, Sichuan pepper, ginger, and garlic.

The powdered seasoning of the present invention may further contain pregelatinized starch. There are no particular limitations on the type of pregelatinized starch, as long as it is one commonly used in the art. Furthermore, processed starches obtained by further chemical treatments such as esterification, etherification, oxidation, and cross-linking in addition to the gelatinization treatment may also be used. For example, pregelatinized hydroxypropylated phosphate cross-linked starch, pregelatinized phosphate cross-linked starch, pregelatinized acetylated adipic acid cross-linked starch, pregelatinized acetylated phosphate cross-linked starch, pregelatinized acetylated oxidized starch, and pregelatinized hydroxypropyl starch may be used. Furthermore, the pregelatinized starch may be derived from cassava, corn, or potato. In the powdered seasoning of the present invention, one type of pregelatinized starch or a combination of two or more types may be used. The use of pregelatinized starch can suppress syneresis when mixed with tofu to impart flavor to the tofu.

The powdered seasoning of the present invention may further contain any food ingredient or any additive commonly used in the art, as long as it does not impair the objectives of the present invention. Furthermore, the powdered seasoning of the present invention can be produced by any method commonly used in the art.

The powdered seasoning of the present invention is a powdered seasoning for tofu that is mixed with tofu to add flavor to the tofu. When mixing the powdered seasoning of the present invention with tofu, the tofu may be crumbled while mixing. The tofu seasoning obtained by mixing the powdered seasoning of the present invention with tofu may be eaten as is without cooking, or may be eaten with vegetables, meat, and/or seafood. In other words, the powdered seasoning of the present invention can be used as a powdered seasoning to be eaten without heating. Furthermore, foods containing the tofu seasoning, such as those topped on vegetables, meat, and/or seafood, are foods that match the recent trend toward healthier foods and can provide new variations in dishes with desired flavors and richness.

(Examples 1 to 3 and Comparative Example)
Powdered seasonings of Examples 1 to 3 and Comparative Example were prepared by appropriately mixing the raw materials listed in Table 1 below. The roasted coriander listed in Tables 1 to 4 was prepared by placing coriander seeds in an oven preheated to 210°C, heating for 20 minutes, allowing them to cool, and then grinding them. The product temperature before cooling (during heating) was 170°C.
150 g of tofu and 9 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The resulting tofu seasoning was evaluated by a panel of five people according to the following criteria, and the average score was calculated. The results are shown in Table 1.
(Immoral)
4: No tofu smell at all 3: Slight tofu smell 2: Tofu smell is noticeable 1: Tofu smell is noticeable (rich)
4: The richness of the tofu is strong. 3: The richness of the tofu is strong. 2: The richness of the tofu is slightly strong. 1: The richness of the tofu is not as strong as that of uncooked tofu.

Example 4
Powdered seasonings were prepared by appropriately mixing the ingredients listed in Table 2 below. 150 g of tofu and 10 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The resulting tofu seasonings were evaluated by a panel of five people in the same manner as in Example 1. The results are shown in Table 2.

Example 5
Powdered seasonings were prepared by appropriately mixing the ingredients listed in Table 3 below. 150 g of tofu and 10 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The resulting tofu seasonings were evaluated by a panel of five people in the same manner as in Example 1. The results are shown in Table 3.

Example 6
Powdered seasonings were prepared by appropriately mixing the ingredients listed in Table 4 below. 150 g of tofu and 10 g of powdered seasoning were mixed while crumbling the tofu using a spoon. The resulting tofu seasonings were evaluated by a panel of five people in the same manner as in Example 1. The results are shown in Table 4.

The tofu seasonings obtained in Examples 1 to 6 were each placed on top of three lettuce leaves (75 g) and enjoyed as a delicious salad.

Claims (5)

This powdered seasoning for tofu is mixed with tofu to add flavor to the tofu, and is characterized by containing 18 to 315 mg of roasted coriander per 150 g of tofu to be flavored . The powdered seasoning according to claim 1, further comprising unroasted spices. The powdered seasoning according to claim 1 or 2 , which is a powdered seasoning for non-heat cooking. This tofu seasoning contains tofu and 18 to 315 mg of roasted coriander per 150 g of tofu. A food product comprising the tofu seasoning according to claim 4 .