JP2001061341A - Collection of japanese pepper as garnish for food and japanese pepper as garnish for food - Google Patents
Collection of japanese pepper as garnish for food and japanese pepper as garnish for foodInfo
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- JP2001061341A JP2001061341A JP24221199A JP24221199A JP2001061341A JP 2001061341 A JP2001061341 A JP 2001061341A JP 24221199 A JP24221199 A JP 24221199A JP 24221199 A JP24221199 A JP 24221199A JP 2001061341 A JP2001061341 A JP 2001061341A
- Authority
- JP
- Japan
- Prior art keywords
- leaves
- true leaves
- pepper
- japanese pepper
- true
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Harvesting Machines For Specific Crops (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、料理の添え物とし
て使用される山椒の採取方法及び料理の添え物として使
用される山椒に関するものである。更に詳しくは、穏や
かな香気と辛味を有し多くの人に好まれる料理の添え物
として使用される山椒の採取方法及び料理の添え物とし
て使用される山椒に関するものである。尚、「添え物」
という用語は、本明細書では、料理のつまや素材等を含
む概念を表す用語として用いる。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】[0002]
【従来の技術】山椒は刺身、湯豆腐、すまし汁、焼き魚
等に添えるつまや煮魚、竹の子等を調理するときの臭み
やあくをとるために使用されている。山椒は種を播種し
て日数が経つと、双葉の上に本葉が付き始め、2週間程
度で四枚(二組)、3ないし4週間程度で六枚(三組)
付き、茎も3cmから4cmの高さになる。尚、本明細
書では、山椒の本葉は同時期に幹(または茎)に、当該
幹を挟んだようにして対になって二枚ずつ付いていくの
で、当該二枚をまとめて組という。山椒は、その後も日
数が経つにつれて本葉が増えていき、例えば、幹の高さ
が40cmから50cmになったときには、本葉は十四
枚(七組)から十八枚(九組)程付き、ほぼ、成木とし
ての体を成してくる。このときの山椒の木の樹勢は、通
常は下記の図面のようになっている。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.
【0003】図5は幹に本葉が十四枚(七組)付いてい
る山椒の木の樹勢を示す斜視図であり、図6は図5に示
されている本葉の拡大図である。幹1には、地面に最も
近い所に最初に出た双葉2が二枚付いており、当該双葉
2の上方に次に出た本葉3が二枚(一組)付いており、
当該本葉3の上方に次に出た本葉4が二枚(一組)付い
ており、当該本葉4の上方に次に出た本葉5が二枚(一
組)付いている。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】上記の各一組の本葉3、4、5と同様に本
葉5の上方には各一組の本葉6、7、8、9が付いてい
る。本葉3から9までの本葉の合計は十四枚である。隣
接している各本葉は上方になるにつれて間隔が大きくな
っていく。[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.
【0005】本葉の構成について、本葉5を例示して説
明する。幹1には本葉5が付いている(図6では、二枚
のうちの一枚を例示している)。本葉5は葉柄51と当
該葉柄51から延びている葉軸52と当該葉軸52に交
互に方向を異にして付いている十三枚の羽片53(小葉
ともいわれている)とから構成されている。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】以前より、例えば、レストラン、食堂、料
亭、旅館、ホテル等で、料理の添え物として使用されて
いる山椒は、上記図5及び図6に示すような本葉が十四
枚程付き、高さが40cmから50cmになった木から
採取されたものがよく使用されている。上記添え物とし
て使用される山椒は、出荷時に、葉柄51で切断された
本葉5と共に、葉柄で切断された他の本葉3、4、6、
7、8、9等が一緒に所定枚数ケース等に入れられてい
る。そして、上記レストラン等では、上記本葉は、ケー
ス等から取り出され、料理に適宜枚数添えられたりして
使用されている。[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】[0007]
【発明が解決しようとする課題】しかし、上記したよう
な本葉には、次のような課題があった。 香気と辛味が強過ぎるため、一部の人には好まれる
けれども、大部分の人には好まれず、特に、年少者には
嫌われることが多かった。 また、刺身、湯豆腐、すまし汁、焼き魚等の料理に
はよく使用されているが、サラダ、ステーキ、薬膳料
理、ハーブ料理等には、あまり使用されていなかった。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】本発明者は、上記及びに記載された課
題を解決するために、山椒の栽培を繰り返し行い、そし
て、栽培された各山椒をそれぞれ採集し、種々の料理に
添えて試食を行った。その結果、播種後、日が経ち、茎
(または幹)が高くなり、幹に付く本葉が多くなる程、
本葉は、香気と辛味が強くなり、反面、日がそれほど経
っておらず、茎が短く未だ本葉が少ししか付いていない
ときほど、当該本葉は、香気と辛味が穏やかであること
を知見し、本発明を完成した。[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.
【0009】本発明の目的は、上記課題を解消するもの
で、穏やかな香気と辛味を有し、子供等のような年少者
も含めて大部分の人に好まれ、そして、多くの料理にも
使用することができる、料理の添え物として使用される
山椒の採取方法及び料理の添え物として使用される山椒
を提供することである。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】[0010]
【課題を解決するための手段】上記目的を達成するため
に講じた本発明の手段は次のとおりである。第1の発明
にあっては、山椒の種を播種し、幼苗が双葉を付けた
後、当該双葉を含む幼苗を採取することを特徴とする、
料理の添え物として使用される山椒の採取方法である。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】第2の発明にあっては、山椒の種を播種
し、幼苗が双葉を付けた後、当該双葉の上に六枚の本葉
(三組の本葉)を付けるまでの間に、上記双葉と上記本
葉とを含む幼苗を採取することを特徴とする、料理の添
え物として使用される山椒の採取方法である。[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】第3の発明にあっては、双葉と、二枚(一
組)、四枚(二組)または六枚(三組)の本葉が生長し
たところで採取されたものであることを特徴とする、料
理の添え物として使用される山椒である。[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.
【0013】(作用)本発明に係る料理の添え物として
使用される山椒は、種を播種し、双葉だけ、双葉と二枚
(一組)、四枚(二組)または六枚(三組)の本葉が生
長したところで幼苗を採取したものである。このように
上記添え物として使用される山椒は、幼苗のうちの初期
の段階で採取されているので、光合成がそれ程進行して
おらず、幼苗内で香気の成分である精油(大部分はシト
ロネラールで構成されている)と辛味の成分であるサン
ショールとが少量しか生成されていない。従って、香気
と辛味が穏やかであり、刺身、湯豆腐、すまし汁、焼き
魚等の料理の添え物として使用したときに、年少者も含
めて多くの人に好まれる。また、サラダ、ステーキ、薬
膳料理、ハーブ料理等にも添え物(特に素材)として違
和感なく使用することができ、用途を広げることができ
る。(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】[0014]
【実施例】本発明の実施例を図面に基づき更に詳細に説
明する。図1は本発明に係る刺身のつまとして使用され
る山椒の双葉を示す斜視図、図2は双葉の上に二枚の本
葉が付き始めている状態を示す斜視図、図3は双葉の上
に二枚の本葉が付いた後、更に、二枚の本葉が付き始め
ている状態を示す斜視図、図4は双葉の上に四枚の本葉
が付いた後、更に、二枚の本葉が付いた状態を示す斜視
図である。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.
【0015】以下に刺身のつまとして使用される山椒の
生長状態について説明する。尚、山椒の種は外殻が硬い
ので、同じ時期に、そして、出来るだけ早く発芽するよ
うに、常温の流水に12日間浸漬した後、5月から6月
期に播種した。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.
【0016】播種して10日目から11日目にかけて発
芽し、13日目から14日目にかけて茎1に双葉2が付
いた(図1参照)。播種して15日目から16日目にか
けて双葉1の葉基に、後日に本葉となる出立ての葉(本
明細書では幼葉という)30が二枚付いた(図2参
照)。その後、幼葉30が生長して、播種して20日目
から21日目にかけて双葉1の上に二枚の本葉3が付い
た。そして、本葉3の葉基に二枚の幼葉40が付いた
(図3参照)。その後、幼葉40が生長し、播種して2
5日目から26日目にかけて本葉3の上に二枚の本葉4
が付き、さらに、播種して30日目から31日目にかけ
て、本葉4の上に二枚の本葉5が付いた。尚、全体の高
さは4cmから5cmであった(図4参照)。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).
【0017】(官能試験1)官能試験を行うために、双
葉と二枚の本葉が付いた図3に示す山椒(本発明のつま
Aという)、双葉と六枚の本葉が付いた図4に示す山椒
(本発明のつまBという)、双葉と八枚の本葉が付いた
山椒(図示省略、比較例のつまという)をそれぞれ所要
数用意した。上記3種類をつまとして使用し、ぶりの刺
身に添えて40才以上の大人10人と10才から13才
の年少者10人の合計20人に試食させた。(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.
【0018】試食後、刺身のつまとしての香気と辛味に
ついての評価を、満足、やや不満足、不満足の3段階に
分けてアンケートを行った。大人10人のアンケートに
ついては表1に示し、年少者10人のアンケートについ
ては表2に示す。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】[0019]
【表1】 [Table 1]
【0020】[0020]
【表2】 [Table 2]
【0021】(考察) 表1について:本発明のつまAよりも本発明のつま
Bの方が満足と評価した大人が幾分多くなっているが、
比較例のつまに対しては、満足と評価した大人の人数が
急激に減少している。これは、本葉が六枚(三組)付く
までは、光合成がそれ程進行していないため、幼苗内で
香気の成分である精油と辛味の成分であるサンショール
とが少量しか生成されておらず、香味や辛味が穏やかで
あり、個人の好みの違いに対して影響があまり表れてい
ないが、本葉が八枚(四組)付くと、光合成が相当進行
し、幼苗内で精油とサンショールとがかなり生成され、
香味と辛味が増し、個人の好みの違いが強く表れるため
と思われる。上記結果より、双葉の上に本葉が六枚付く
までは、穏やかな香気と辛味を有し、つまとして多くの
人に好まれることが分かる。(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.
【0022】 表2について:本発明のつまBよりも
本発明のつまAの方が満足と評価した年少者が幾分多く
なっている。これは、年少者の方が大人よりも香味と辛
味が少ない方を好んでいることを示している。また、比
較例のつまに対しては、満足と評価した年少者の人数が
極端に減少している。これは、精油とサンショールとが
かなり生成しており、多くの年少者がこのようなつまを
好んでいないことを示している。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.
【0023】(官能試験2)サラダの素材として、きゅ
うり、セロリ、りんご、パセリ、塩、胡椒、オリーブ、
マヨネーズを所要量用意し、二つに分けた。二つに分け
た一方の素材に、上記本発明のつまBをサラダの素材
(これを本発明の素材Bという)として用い、サラダを
作った。また他方の素材に、上記比較例のつまをサラダ
の素材(これを比較例の素材という)として用い、サラ
ダを作った。上記本発明の素材Bで作ったサラダと上記
比較例の素材で作ったサラダとを、40才以上の大人1
0人と10才から13才の年少者10人の合計20人に
試食させた。(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.
【0024】試食後、二つのサラダの素材として使用し
た本発明の素材Bと比較例の素材にの香気と辛味につい
ての評価を、満足、やや不満足、不満足の3段階に分け
てアンケートを採った。大人10人のアンケートについ
ては表3に示し、年少者10人のアンケートについては
表4に示す。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】[0025]
【表3】 [Table 3]
【0026】[0026]
【表4】 [Table 4]
【0027】(考察) 表3について:本発明の素材Bについて、満足と評
価した大人が多く、サラダの素材として適していること
が分かる。これに対し、比較例の素材は、満足と評価し
た大人の人数が極端に減少しており、サラダの料理の素
材としては適していないことが分かる。このように、穏
やかな香気と辛味を有している本発明の素材Bは、サラ
ダの素材にも適用でき用途を広げることができる。(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.
【0028】 表4について:上記表3の場合とほぼ
傾向がみられるが、年少者の方が、本発明の素材Bにつ
いて大人よりも多く満足していることが分かる。尚、サ
ラダの外に、ステーキ、薬膳料理、ハーブ料理等につい
ても、本発明の素材Bを素材として使用したが、上記サ
ラダの場合と同様の結果が得られた。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.
【0029】上記表1ないし表4より、本葉が双葉の上
に六枚(三組)付いたときと、更に二枚付いて八枚(四
組)になったときとの間に、山椒の葉の香味と辛味につ
いての人の嗜好即ち好むか好まないかの臨界点に似た箇
所があるものと思われる。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.
【0030】なお、本明細書で使用している用語と表現
はあくまで説明上のものであって、限定的なものではな
く、上記用語、表現と等価の用語、表現を除外するもの
ではない。また、本発明は図示の実施の形態に限定され
るものではなく、特許請求の範囲の記載内において種々
の変形が可能である。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】[0031]
【発明の効果】本発明は上記構成を備え、次の効果を有
する。本発明に係る料理の添え物として使用される山椒
は、幼苗のうちの初期の段階で採取されているので、光
合成がそれ程進行しておらず、幼苗内で香気の成分であ
る精油と辛味の成分であるサンショールとが少量しか生
成されていない。従って、香気と辛味が穏やかであり、
刺身、湯豆腐、すまし汁、焼き魚等の料理の添え物とし
て使用されたときに、年少者も含めて多くの人に好まれ
る。また、サラダ、ステーキ、薬膳料理、ハーブ料理等
の料理の添え物としてとして違和感なく使用することが
でき、用途を広げることができる。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.
【図1】本発明に係る刺身のつまとして使用される山椒
の双葉を示す斜視図。FIG. 1 is a perspective view showing a double leaf of Japanese pepper used as a sashimi pinch according to the present invention.
【図2】双葉の上に二枚の本葉が付き始めている状態を
示す斜視図。FIG. 2 is a perspective view showing a state in which two true leaves have begun to be attached to Futaba.
【図3】双葉の上に二枚の本葉が付いた後、更に、二枚
の本葉が付き始めている状態を示す斜視図。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.
【図4】双葉の上に四枚の本葉が付いた後、更に、二枚
の本葉が付いた状態を示す斜視図。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.
【図5】本葉が十四枚付いている山椒の木の樹勢を示す
斜視図。FIG. 5 is a perspective view showing the vigor of a Japanese pepper tree with 14 true leaves.
【図6】図5に示されている本葉の拡大図。FIG. 6 is an enlarged view of a true leaf shown in FIG. 5;
1 茎 2 双葉 3 本葉 30 幼葉 4 本葉 40 幼葉 5 本葉 51 葉柄 52 葉軸 53 羽片 6 本葉 7 本葉 8 本葉 9 本葉 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)
後、当該双葉を含む幼苗を採取することを特徴とする、 料理の添え物として使用される山椒の採取方法。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.
後、当該双葉の上に六枚(三組)の本葉を付けるまでの
間に、上記双葉と上記本葉とを含む幼苗を採取すること
を特徴とする、 料理の添え物として使用される山椒の採取方法。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.
たは六枚(三組)の本葉が生長したところで採取された
ものであることを特徴とする、 料理の添え物として使用される山椒。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24221199A JP2001061341A (en) | 1999-08-27 | 1999-08-27 | Collection of japanese pepper as garnish for food and japanese pepper as garnish for food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24221199A JP2001061341A (en) | 1999-08-27 | 1999-08-27 | Collection of japanese pepper as garnish for food and japanese pepper as garnish for food |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2001061341A true JP2001061341A (en) | 2001-03-13 |
Family
ID=17085911
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP24221199A Pending JP2001061341A (en) | 1999-08-27 | 1999-08-27 | Collection of japanese pepper as garnish for food and japanese pepper as garnish for food |
Country Status (1)
Country | Link |
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JP (1) | JP2001061341A (en) |
Cited By (7)
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1999
- 1999-08-27 JP JP24221199A patent/JP2001061341A/en active Pending
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103155770A (en) * | 2012-12-10 | 2013-06-19 | 来光业 | Cultivation and management method of red cluster pepper |
CN103155770B (en) * | 2012-12-10 | 2014-11-26 | 来光业 | Cultivation and management method of red cluster pepper |
CN105993505A (en) * | 2016-05-30 | 2016-10-12 | 铜陵东晟生态农业科技有限公司 | Zanthoxylum armatum cultivation method |
CN107810719A (en) * | 2017-10-27 | 2018-03-20 | 山东省蚕业研究所 | A kind of a large amount of acquisition methods for obtaining ice plant seed |
CN108633485A (en) * | 2018-05-23 | 2018-10-12 | 劲牌有限公司 | The collection method of Herba Epimedii seed |
CN111296074A (en) * | 2020-03-25 | 2020-06-19 | 江苏开放大学(江苏城市职业学院) | Method for determining optimal harvesting period of strong-flavor nymphaea hybrid |
CN111296074B (en) * | 2020-03-25 | 2022-02-11 | 江苏开放大学(江苏城市职业学院) | Method for determining optimal harvesting period of strong-flavor nymphaea hybrid |
CN111357496A (en) * | 2020-04-09 | 2020-07-03 | 北京棕科植物新品种权管理有限公司 | Harvesting method of scarlet sage seeds |
CN111758397A (en) * | 2020-07-21 | 2020-10-13 | 四川省机械研究设计院 | Device is picked to prickly ash intelligence based on visual identification |
CN111758397B (en) * | 2020-07-21 | 2023-12-12 | 四川省机械研究设计院(集团)有限公司 | Intelligent pepper picking device based on visual identification |
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