JP2005130782A - New pickle, seasoning liquid and method for producing the pickle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a food having as the ingredient green Capsicum, especially pickles having as the ingredient green Capsicum, further improved in palatability, having good flavor and useful for health promotion, and to provide seasoning using seasoning liquid which is produced as a by-product at the time of producing the pickles. <P>SOLUTION: The pickles of green Capsicum are obtained by pickling green Capsicum of a spicy species in pure soy sauce. A method for producing the pickles comprises (A) removing the calyx of the green Capsicum of a spicy species and cutting the green Capsicum and (B) soaking the cut green Capsicum in pure soy sauce. The seasoning liquid used for pickling has also peculiar flavor, and the liquid even alone can be used as seasoning. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a new pickle, particularly a pickle of a pungent green chili pepper. Moreover, this invention relates to the manufacturing method of the said pickles, ie, the manufacturing method of the pickles of the pungent kind green pepper, and also relates to the seasoning which consists of the seasoning liquid already pickled obtained after the said manufacture.

  Chili is an ingredient that has been used since ancient times. Chili is a fruit of the plant belonging to the genus Capsicum and is cultivated all over the world. There are spicy varieties of chili peppers (hawk claws, bunch, Fushimi, cayenne pepper, palapeno, etc.) and sweet varieties (Yamashina, Fushimi sweet, shishikara, paprika etc.) Used for cooking. In particular, pungent chili peppers are ripe and crimson, and are mainly used as spices as so-called red chili peppers.

  The pungent component of chili is a chemical substance called capsaicin (8-methyl-N-vanillyl-6-nonenamide), and the substance exhibits various physiological activities such as increasing blood adrenaline concentration and free fatty acid concentration. It has been known. And, it is known that capsaicin promotes fat metabolism in the body to increase the exercise capacity of the living body, or has a diet effect, but the red chili pepper may be too pungent. Moreover, since red pepper itself has a flavor other than pungent taste, for example, a child who does not like pungent taste, such as children, often does not like to take it actively.

  Therefore, it is significant to process chili peppers that are useful for health promotion as described above into foods that are easier to consume. In particular, it is interesting to provide chili as a food with a unique and favorable flavor that has never existed.

  Here, pickles improve the shelf life of raw ingredients such as vegetables, improve the flavor of the ingredients to make them unique, and nutrients that tend to be deficient in the raw ingredients, for example, It also has the effect of supplementing trace minerals, essential amino acids, and vitamins. Therefore, pickles are a food that has been used habitually since ancient times. Various kinds of pickles are eaten regardless of the east or west of the West. For example, Zasai is used in Chinese cuisine, and pickles are used in Western cuisine. In Japanese food, miso such as radish, rice bran and eggplant (rice miso, barley miso, bean miso, etc.), miso miso, and salted rice are preferred. Soy sauce is also a typical seasoning liquid used in such Japanese pickles.

The soy sauce used in Japan is classified into dark mouth, light mouth, reservoir, recharged and white soy sauce according to Japanese agricultural and forestry standards. Deep soy sauce is brewed from soy sauce with soybeans and soybeans as much as wheat and salt. Tanuki soy sauce is a soy sauce that uses almost the same main ingredients as thick soy sauce, but has a lighter color by increasing the amount of salt and suppressing fermentation or heating at low temperature (heat treatment). Tame soy sauce has a unique aroma and is brewed by adding a very small amount of wheat to soybeans. In brewed soy sauce, instead of adding salt water to soy sauce, brewed soy sauce that has not been fired is brewed. White soy sauce is brewed using wheat flour as a main ingredient and a small amount of soybeans added to it. Any soy sauce can be applied to various dishes depending on its characteristics and can be used for the production of pickles.
However, there is no known pickle in which chili is soaked in soy sauce, and in particular, pickled in soy sauce with green chili before being fully ripened.

JP-A-10-150946

  Accordingly, an object of the present invention is to provide a food based on green pepper, particularly pickles, which has a further improved palatability, is tasty, and is useful for health promotion. Furthermore, this invention aims at providing the simple manufacturing method of the said pickles. In addition, in this invention, the seasoning using the seasoning liquid byproduced at the time of manufacture of the said pickles is also provided.

  As a result of earnest research on foods based on chili peppers with improved palatability, flavor, and health promotion, the present inventor has developed a new and It has been found that pickles with high palatability can be obtained. Accordingly, the present invention is a pickled green pepper produced by immersing pungent green pepper (except for heated ones) in raw soy sauce.

In addition, it is particularly preferred in the present invention to use unripe pungent green chili peppers. In particular, as a green pepper of the pungent species, a green pepper derived from Yamato Beni E type is extremely excellent in terms of its flavor. Therefore, the present invention is the above pickles, wherein the pungent green chili is derived from Yamato Beni E type.
Furthermore, the non-heated green pepper used in the present invention is used. In other words, fresh pungent green chillies are used, and fresh pungent green chillies are particularly preferred.

Depending on the soy sauce production method, it can be generally divided into “raw soy sauce” and “soy sauce”. “Raw soy sauce” refers to a product that is mixed with plant raw materials, koji molds, and saline, fermented, squeezed, and not heated. On the other hand, “soy sauce” is mixed with plant raw materials, koji molds, and saline and fermented. It is a product after heating later. In the present invention, both “raw soy sauce” and “soy sauce” are included.
In addition, when using only soy sauce when making pickles, especially in the case of non-heated raw soy sauce, the pickles are moldy and bred, but in the present invention, pungent green chili is used, so the pungent green chili Capsaicin has the action of inhibiting mold growth. Therefore, raw soy sauce not conventionally used for pickles can be used in the present invention. It should be noted that unripe spicy green chili peppers and spicy green chili peppers derived from Yamato Beni E, which are particularly preferably used in the present invention, have similar effects.

The pickles of the present invention are particularly preferably produced using shredded green pepper, and the flavor and texture can be further improved. Therefore, the present invention is a method for producing pickled green pepper, which method comprises the following steps:
(A) After removing the spicy green pepper, the green pepper is shredded, and (B) the shredded green pepper is immersed in fresh soy sauce.
Comprising the steps of:

  And the seasoning liquid used for the pickling left after pickling is obtained as described above also has a unique flavor and can be used alone as a seasoning. Therefore, the seasoning which consists of the above-mentioned pickled seasoning liquid is within the scope of the present invention.

  The pickles of the present invention are unique and extremely tasty, thus improving the palatability of the eaters for green peppers and thus helping to promote health. The seasoning liquid after the pickled pickles of the present invention also has a very favorable taste and can be used as an excellent seasoning.

  The pickles of the present invention are unique and extremely tasty, thus improving the palatability of the eaters for green peppers and thus helping to promote health. The seasoning liquid after the pickled pickles of the present invention also has a very favorable taste and can be used as an excellent seasoning.

  The chili used in the pickles of the present invention is a pungent chili. Spicy chili peppers are chili varieties such as hawk claws, bunches, Fushimi, cayenne pepper, and palapeno, and sweet varieties such as shishi tang and paprika are not used. Preferred pungent varieties include, but are not limited to, hawks, hawk claws, Mitaka, Hachibo, Nikko, Fushimi hot cultivated in Japan. A particularly preferred pungent chili variety is Yamato Beni E type in terms of flavor and the like. These pungent chili peppers can be used alone or in combination with other pungent varieties.

  Here, the pungent chili is used as “green chili”, that is, an immature green fruit before the pungent chili is fully ripened, and a ripe crimson fruit (so-called red chili) is not used. The reason for this is that green chili has a unique and desirable aroma that is not found in crimson red chili, and the pungent taste of blue chili is significantly weaker than that of red chili. This is because the flavor of pickles obtained when using red chili peppers is completely different.

  In the present invention, the above-mentioned pungent green pepper is soaked in raw soy sauce to provide a pickled green pepper. The said raw soy sauce means various soy sauces brewed conventionally or those appropriately mixed. Preferable soy sauce that can be used is thick-mouthed, light-mouthed, reservoir, re-prepared or white soy sauce conventionally brewed in Japan, and particularly preferred soy sauce is concentrated soy sauce.

  In a more specific example of manufacturing the pickles of the present invention, after removing the spicy seeds of green pepper, the green pepper is chopped, preferably about 1 mm to 1 cm in width, more preferably about 2 mm to 3 mm. Cut into rounds and place them in an appropriately sized container. The amount of green pepper in the container can be adjusted depending on the shape of the container and shredded green pepper, the desired flavor and texture, and the shredded green pepper is actively compressed. Under normal conditions, the green pepper may be accommodated until the container is approximately full of the green pepper, or the green pepper may be more aggressively compressed to accommodate more green pepper in the container. May be. After that, the green soy sauce is poured into the container and the shredded green pepper is soaked in the raw soy sauce. The amount of the raw soy sauce to be poured depends on the target flavor, the time of soaking of the green pepper, etc. can do. In a preferred method for producing pickles according to the present invention, the weight ratio of shredded green pepper to the soy sauce-based seasoning to be injected is 1 to 5 parts by weight of raw soy sauce per 1 part by weight of green pepper, preferably blue The raw soy sauce is 1.5 to 3 parts by weight with respect to 1 part by weight of chili, and particularly preferably 2 to 2.5 parts by weight of raw soy sauce with respect to 1 part by weight of green chili.

  Although the above-described shredded green pepper can be soaked in the raw soy sauce as appropriate, depending on the desired flavor and the like of the pickles, it can be appropriately soaked at room temperature for several hours or more. Preferably, it can be eaten if it is soaked for several days to 1 week, and even if it is soaked for 3 months or more, there is no problem in quality. Furthermore, when storing in refrigeration, there is no problem even if it is soaked for more than 6 months.

  That is, the pickles of the present invention also have high storage stability, and originally it is not necessary to perform heat treatment in the production process. In general, it is not necessary to use food additives in the pickles of the present invention.

  The pickles that have been soaked are separated from the seasoned liquid by the separation method well known to those skilled in the art to give the pickles of the present invention. In the industrial production of the pickles according to the present invention, it is not essential to completely separate the seasoning liquid. For example, the pickles according to the present invention remain in a state where the shredded green pepper is immersed in fresh soy sauce, for example, bottled. It may be distributed in the form of, and only the pickles may be taken out for the edible.

  As described above, the pickled raw soy sauce obtained after the production of the pickled product of the present invention contains an extract derived from green pepper, and thus has a very good flavor itself. The seasoning liquid obtained after the end of the soaking can be suitably used for various dishes as well as Japanese dishes. For example, a very good flavor can be produced by simply applying the seasoning liquid to white rice. Accordingly, the seasoning is completed, and the seasoning liquid separated from the pickles as described above can be used as it is as a new seasoning.

  Thus, the seasonings obtained from the new pickles with improved palatability, good flavor and health promotion of the present invention and the seasoning liquid after the soaking can be easily produced.

  Hereinafter, the present invention will be described in more detail with reference to examples, but it goes without saying that the present invention is not limited to the examples.

Example 1
After removing the spatula of Japanese pungent varieties of green chili (variety: Yamato Beni E type), the fruit portion was shredded to a width of about 2 mm to about 3 mm. The total weight of the green pepper before removing the spatula was 1306 g, whereas the edible fruit portion after removing the spatula was 1150 g (yield: about 88%). Next, 115 g of the shredded green pepper was taken out and stored in a container without positive pressure from above. Into the container containing the shredded green chili, 253 g of Japanese deep-season soy sauce (produced by Kikkoman Co., Ltd.) was injected and the shredded green chili was soaked in the seasoning liquid. Then, it left still at room temperature and continued pickling, and the pickle of the green pepper of this invention was manufactured.

  The pickles obtained in this way have a very good flavor, which is very good when placed on rice or rice cakes, mixed with natto, or eaten with dim sum, fish, meat, etc. The texture was given. Moreover, the pickled seasoning liquid obtained after production also had an excellent flavor that can be used as a seasoning.

Claims (6)

  Pickled green chili peppers that are made by immersing pungent green chili peppers (excluding heated ones) in raw soy sauce.   The pickle according to claim 1, wherein the pungent green pepper is a pungent green pepper before ripening.   The pickle according to claim 1, wherein the pungent green pepper is derived from Yamato Beni E type.   The pickle according to any one of claims 1 to 3, wherein the raw soy sauce is a thick mouth, a light mouth, a reservoir, a re-preparation, or a white soy sauce conventionally brewed in Japan. A method for producing pickled green chili peppers comprising the following steps:
(A) after removing the spicy green chili pepper, chopping the green chili, and (B) immersing the shredded green chili in fresh soy sauce, Method.   The seasoning which consists of the seasoned liquid which the pickled in any one of Claim 1 thru | or 4 was pickled.