JP2001061341A - Collection of japanese pepper as garnish for food and japanese pepper as garnish for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make Japanese pepper popular with many people, including young people, as a garnish for foods, and applicable to more types of foods to widen its demands. SOLUTION: This Japanese pepper is used as a garnish for sashimi, salad or the like when it is a young plant with one or more seed leaves 2 and two (a pair of) true leaves 3, or six (3 pairs of) true leaves 3, 4 and 5 on the stem 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for collecting a pepper used as a supplement for cooking and a pepper used as a supplement for cooking. More specifically, the present invention relates to a method of collecting sansho, which has a mild aroma and pungency, and is used as a supplement to cooking which is preferred by many people, and to a pepper used as a supplement to cooking. In addition, "sacrifice"
In this specification, the term is used as a term representing a concept including a dish, ingredients, and the like.

[0002]

2. Description of the Related Art Sansho is used to remove the smell and dryness when cooking sashimi, tofu, sashimi juice, grilled fish and other fish and bamboo shoots. After several days of sowing seeds, the leaves begin to adhere to the leaves of Futaba, four leaves in two weeks (two pairs), six leaves in three to four weeks (three pairs)
With, the stem also becomes 3cm to 4cm high. In this specification, since the true leaves of the pepper are attached to the trunk (or stem) at the same time, two pieces are attached to each other as if sandwiching the stem, and the two pieces are collectively referred to as a set. . As for the pepper, the number of true leaves increases as the number of days passes. For example, when the height of the trunk increases from 40 cm to 50 cm, the number of true leaves is about 14 (7 sets) to 18 (9 sets). Attached, almost form a body as a mature tree. At this time, the vigor of the pepper tree is usually as shown in the following drawing.

FIG. 5 is a perspective view showing the vigor of a Japanese pepper tree having 14 true leaves (seven sets) on the trunk, and FIG. 6 is an enlarged view of the true leaves shown in FIG. . The stem 1 has two first leaves 2 closest to the ground and two next leaves (one set) above the two leaves 2
Above the true leaf 3, there are two (one set) of the next true leaves 4, and above the true leaf 4, there are two (one set) of the next true leaves 5.

[0004] Similar to the above-mentioned set of true leaves 3, 4, 5, a set of true leaves 6, 7, 8, 9 is provided above the true leaf 5. The total number of true leaves from true leaves 3 to 9 is 14 sheets. The spacing between adjacent true leaves increases with increasing height.

The structure of the true leaves will be described with reference to the true leaves 5 as an example. The stem 1 is provided with true leaves 5 (FIG. 6 illustrates one of the two). The true leaf 5 is composed of a petiole 51, a leaf shaft 52 extending from the petiole 51, and thirteen feather pieces 53 (also called leaflets) alternately attached to the leaf shaft 52 in different directions. Have been.

[0006] Sansho, which has been used as an accompaniment to cooking in restaurants, cafeterias, restaurants, inns, hotels, etc., has about 14 true leaves as shown in FIGS. 5 and 6 above. What is collected from a tree whose height is 40 cm to 50 cm is often used. At the time of shipment, the Japanese pepper 5 which has been cut with the petiole 51 and the other true leaves 3, 4, 6,
7, 8, 9 and the like are put together in a predetermined number of cases or the like. In the restaurants and the like, the true leaves are taken out of the case and the like, and are used by being appropriately added to the dishes.

[0007]

However, the true leaves described above have the following problems. It was preferred by some people because of its aroma and pungency, but was disliked by most, especially by younger people. It is often used in dishes such as sashimi, tofu, sashimi juice, grilled fish, etc., but is rarely used in salads, steaks, medicinal dishes, herbal dishes, and the like.

[0008] In order to solve the problems described above and above, the present inventor repeatedly cultivated Japanese pepper, collected each of the grown Japanese pepper, and tasted it along with various dishes. . As a result, after sowing, the day passes, the stem (or stem) increases, and the more true leaves attached to the stem,
The true leaves have a strong aroma and pungency.On the other hand, the less aged, the shorter the stem and the less the true leaves, the more the leaves have a milder aroma and pungency. Having found out, the present invention has been completed.

An object of the present invention is to solve the above-mentioned problems, has a mild aroma and pungency, is preferred by most people, including young people such as children, and is used in many dishes. It is an object of the present invention to provide a method for collecting Japanese pepper used as a side dish for cooking, and a Japanese pepper used as a side dish for cooking.

[0010]

Means of the present invention taken to achieve the above object are as follows. The first invention is characterized in that a seed of a pepper is sown and a young seedling is attached with a double leaf, and then a young seedling including the double leaf is collected.
This is a method of collecting Japanese pepper used as an ingredient in cooking.

[0011] In the second invention, after the seeds of Japanese pepper are sown and the young seedlings are attached to the two leaves, before the six true leaves (three sets of true leaves) are attached on the two leaves. A method for collecting pepper, which is used as a supplement to cooking, characterized by collecting a seedling containing the above-mentioned futaba and the true leaves.

[0012] In the third invention, it is assumed that Futaba and two (one set), four (two sets) or six (three sets) true leaves were collected when they grew. Characterized as a pepper that is used as an ingredient in cooking.

(Action) Sansho used as a supplement to cooking according to the present invention is sowed with seeds, and only Futaba, two with Futaba (one set), four (two) or six (three) The seedlings were collected when the true leaves grew. As described above, since the pepper used as an adjunct is collected at an early stage of the seedling, photosynthesis has not progressed so much, and essential oil, which is an aroma component in the seedling (mostly citronellal) ) And the pungent ingredient sunshoal are produced in small amounts. Therefore, it has a mild aroma and pungency, and is favored by many people, including young people, when used as an accompaniment to dishes such as sashimi, tofu, sashimi juice, and grilled fish. In addition, it can be used as a supplement (especially, a material) in salads, steaks, medicinal dishes, herbal dishes, and the like without discomfort, and can be used in a wide range of applications.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described in more detail with reference to the drawings. FIG. 1 is a perspective view showing a twin leaf of Japanese pepper used as a sashimi pinch according to the present invention, FIG. 2 is a perspective view showing a state where two true leaves have begun to be attached on the dual leaf, and FIG. FIG. 4 is a perspective view showing a state in which two true leaves are attached, and two more true leaves are beginning to be attached. FIG. It is a perspective view showing the state where true leaves were attached.

Hereinafter, the growth state of Japanese pepper used as a sashimi pinch will be described. Since the shell of the pepper was hard, the seeds were immersed in running water at room temperature for 12 days so as to germinate as soon as possible, and then sown from May to June.

The seeds germinated from the 10th to 11th days after sowing, and the stalk 1 had foliage 2 on the 13th to 14th days (see FIG. 1). From the 15th to the 16th day after sowing, two leached leaves (referred to as young leaves in the present specification) 30 which became true leaves at a later date were attached to the base of the single leaf of Futaba (see FIG. 2). Thereafter, the young leaves 30 grew and were sown, and two true leaves 3 were attached on the futaba 1 from day 20 to day 21. Then, two young leaves 40 were attached to the leaf base of the true leaves 3 (see FIG. 3). Then, the young leaves 40 grow and are sown.
From the fifth day to the 26th day, two true leaves 4 on the true leaves 3
, And two true leaves 5 on the true leaves 4 from the 30th to 31st days after sowing. The overall height was 4 cm to 5 cm (see FIG. 4).

(Sensory Test 1) In order to carry out a sensory test, a Japanese pepper (referred to as "tsuma A" of the present invention) shown in FIG. 3 with a futaba and two true leaves, a diagram with a futaba and six true leaves are shown. A required number of each of the peppers shown in FIG. 4 (referred to as a claw B of the present invention) and the sansho (not illustrated, referred to as crusts of a comparative example) having futaba and eight true leaves were prepared. Using the above three types as a pinch, a total of 20 people, including 10 adults 40 years of age or older and 10 children aged 10 to 13 years old, were tasted along with the first sashimi.

After the tasting, the sashimi was evaluated for its aroma and pungency as a pinch, and questionnaires were made in three stages: satisfied, slightly unsatisfied, and unsatisfied. The questionnaire for 10 adults is shown in Table 1, and the questionnaire for 10 young people is shown in Table 2.

[0019]

[Table 1]

[0020]

[Table 2]

(Discussion) Regarding Table 1, although the number of adults who evaluated the nail B of the present invention to be more satisfactory than the nail A of the present invention was somewhat higher,
The number of adults evaluated as satisfactory with respect to the comparative example sharply decreases. This is because photosynthesis has not progressed so much until six leaves (three sets) are attached, so that only a small amount of essential oil, which is an aroma component, and sun shawl, which is a pungent component, is produced in the seedlings. It has mild mild flavor and pungency and has little effect on differences in individual tastes. However, with eight true leaves (four sets), photosynthesis progresses considerably, and essential oil and sun Shawls and quite generated,
This is because the flavor and pungency increase, and the difference in individual tastes appears strongly. From the above results, it can be seen that until six true leaves adhere to Futaba, it has mild aroma and pungency, and is preferred by many people as a pinch.

Regarding Table 2: The number of children who rated the nail A of the present invention more satisfactory than the nail B of the present invention was somewhat higher. This indicates that young people prefer less flavor and pungency than adults. In addition, the number of young people who evaluated satisfaction with the claws of the comparative example was extremely reduced. This indicates that substantial amounts of essential oils and sun shawls are produced, and that many young people do not like such toes.

(Sensory test 2) Cucumber, celery, apple, parsley, salt, pepper, olive,
The required amount of mayonnaise was prepared and divided into two. A salad was prepared by using the above-mentioned pincer B of the present invention as a raw material for salad (hereinafter referred to as “raw material B of the present invention”). In addition, a salad was prepared using the nail of the comparative example as a raw material of a salad (this is referred to as a raw material of a comparative example) as the other material. A salad made with the material B of the present invention and a salad made with the material of the comparative example are combined with an adult over 40 years old.
A total of 20 people, including 0 people and 10 young people aged 10 to 13, were sampled.

After the tasting, the evaluation of the flavor and pungency of the material B of the present invention used as the material of the two salads and the material of the comparative example was divided into three levels of satisfactory, slightly unsatisfactory and unsatisfactory, and questionnaires were taken. . The questionnaire for 10 adults is shown in Table 3, and the questionnaire for 10 young people is shown in Table 4.

[0025]

[Table 3]

[0026]

[Table 4]

(Consideration) Regarding Table 3: Many adults who rated the material B of the present invention as satisfactory showed that it was suitable as a salad material. On the other hand, in the material of the comparative example, the number of adults evaluated to be satisfied is extremely reduced, and it is understood that the material is not suitable as a material for cooking salad. As described above, the material B of the present invention having a mild aroma and pungency can be applied to salad materials and can be used in a wide range of applications.

Regarding Table 4: Although the tendency is almost similar to the case of Table 3 above, it can be seen that younger people are more satisfied with the material B of the present invention than adults. In addition to the salad, steaks, medicinal dishes, herbal dishes, and the like were also used as the material B of the present invention, and the same results as in the case of the salad were obtained.

From Tables 1 to 4, it can be seen that between the time when six leaves (three sets) are attached to the Futaba and the time when two more leaves are attached to the eight (four), Sansho It seems that there is a place similar to the human preference for the flavor and pungency of the leaves, that is, the critical point between likes and dislikes.

The terms and expressions used in the present specification are merely illustrative, not restrictive, and do not exclude the terms and expressions equivalent to the above-mentioned terms and expressions. Further, the present invention is not limited to the illustrated embodiment, and various modifications are possible within the scope of the claims.

[0031]

The present invention has the above configuration and has the following effects. Since the pepper used as an adjunct to the dish according to the present invention is collected at an early stage of the seedling, the photosynthesis has not progressed so much, and the essential oil and the pungent components which are the components of the aroma in the seedling And only a small amount is produced. Therefore, the aroma and pungency are mild,
When used as an accompaniment to dishes such as sashimi, tofu, sashimi juice, and grilled fish, it is preferred by many people, including young people. In addition, it can be used as an adjunct to dishes such as salads, steaks, medicinal dishes, herbal dishes, etc., and can be used in a wide variety of applications.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a double leaf of Japanese pepper used as a sashimi pinch according to the present invention.

FIG. 2 is a perspective view showing a state in which two true leaves have begun to be attached to Futaba.

FIG. 3 is a perspective view showing a state in which two true leaves have been attached on the Futaba and two more true leaves have begun to attach.

FIG. 4 is a perspective view showing a state in which four true leaves are attached on a futaba and two more true leaves are attached.

FIG. 5 is a perspective view showing the vigor of a Japanese pepper tree with 14 true leaves.

FIG. 6 is an enlarged view of a true leaf shown in FIG. 5;

[Explanation of symbols]

 Reference Signs List 1 stem 2 foliage 3 true leaves 30 young leaves 4 true leaves 40 young leaves 5 true leaves 51 petiole 52 leaf axis 53 wing pieces 6 true leaves 7 true leaves 8 true leaves 9 true leaves

Claims (3)

[Claims] 1. A method for collecting sansho to be used as an ingredient in cooking, comprising: sowing seeds of Japanese pepper, seedlings having double leaves, and then collecting young seedlings containing the double leaves. 2. A seedling of Japanese pepper is sowed, and after the young seedlings are attached to the leaves, before the six leaves (three sets) are attached to the leaves, the leaves and the leaves are included. A method for collecting Japanese pepper used as an ingredient in cooking, characterized by collecting young seedlings. 3. A soup for cooking, wherein the foliage and two (one set), four (two) or six (three) true leaves are collected at the time of growth. Used as a pepper.