SEASONED FILLING SOYBEAN CURD AND PRODUCTION METHOD OF THE SAME

PROBLEM TO BE SOLVED: To provide seasoned filling soybean curd throughout which seasoning is uniformly performed and excellent in palatability and a production method of the same.SOLUTION: There is provided seasoned filling soybean curd comprising following features of a)-e): a) seasoning is substantially uniformly performed throughout the soybean curd; b) the soybean curd contains magnesium and/or calcium, and sodium and/or potassium, and a ratio of inclusion weight of the magnesium and/or calcium and inclusion weight of the sodium and/or potassium is 3:1-1:120; c) the soybean curd has hardness in a range of hardness equal to that of soft soybean curd to hardness equal to that of hard soybean curd; d) the soybean curd does not substantially contain a coagulant other than a salt coagulant; e) the soybean curd does not substantially contain a gelator. According to the present invention, the seasoned filling soybean curd having flavor original to soybean curd and flavor derived from a seasoning, throughout which these flavors are substantially uniformly, and excellent in palatability, can be produced without using a special raw material or special equipment.SELECTED DRAWING: None 【課題】味付きが豆腐全体に均一になされた、嗜好性に優れた味付き充填豆腐と、その製造方法を提供することを目的とする。【解決手段】以下のａ）〜ｅ）の特徴を有する味付き充填豆腐。ａ）味付きが豆腐全体で実質上均一になされていることｂ）マグネシウム及び／又はカルシウムならびにナトリウム及び／又はカリウムを含有し、かつマグネシウム及び／又はカルシウムの含有重量とナトリウム及び／又はカリウムの含有重量の比が３：１〜１：１２０であることｃ）絹ごし豆腐と同程度の硬度から木綿豆腐と同程度の硬度までの範囲の硬度を有することｄ）塩凝固剤以外の凝固剤を実質的に含まないことｅ）ゲル化剤を実質的に含まないこと本発明によれば、豆腐本来の風味と調味料に由来する風味とを有し、かつそれらの風味が豆腐全体で実質的に均一である、嗜好性に優れた味付き充填豆腐を、特別な原料又は特殊な装置を要することなく製造することができる。【選択図】なし