JP2006166895A - Method for producing pickle with fermentation of angelica shikokiana - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for pickling the leaves or roots of Angelica shikokiana Makino in a pickle-like state for an unusually long period of time intended for allowing many people requiring widely known medicinal properties contained in Angelica shikokiana to easily ingest Angelica shikokiana. <P>SOLUTION: This method for pickling the leaves or roots of Angelica shikokiana comprises adding appropriate quantity of salt capable of preventing decay to the leaves or roots of Angelica shikokiana followed by pickling for an usually long period of time, and after first fermentation, again adding appropriate quantity of salt capable of preventing decay and large enough to promote fermentation followed by pickling relatively for a long period. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a method for producing pickles of ginseng.
[Background technology]

[Patent Document 1] Patent Publication 4-3365
[Patent Document 2] Japanese Patent Laid-Open No. 7-53560
[Non-Patent Document 1] Kami no Grass Nihonsan Ginseng Oriental Medicine Society [Non-Patent Document 2] Shinji Plant Nihonyama Ginseng Apica Corporation [Disclosure of the Invention]
[Problems to be solved by the invention]

The purpose is to produce traditional medicinal forms of Japanese ginseng like ordinary foods and make it easy to ingest.
[Means for solving problems]

  It presents a method to process and manufacture Nihonsan ginseng (also known as Inutoki), which has been processed for medicinal use as a food, and salted only the leaves or leaves and roots or roots of Nihonsan ginseng with a thin salinity. Then, after natural fermentation or artificial fermentation, the fermentation is further promoted and an appropriate amount of salt is added for preservation, soaked for a certain period, and used as a food product after the secondary fermentation is completed.

As a means other than those described in paragraph 0004, Japanese mountain ginseng leaves or leaves and roots, or only roots can be prevented from decaying, and the amount of salt that can promote natural fermentation or artificial fermentation is added, so that only the primary fermentation can be used. Soaked for a relatively long period of time.
[The invention's effect]

The pickles processed and manufactured as described above are different from the traditional medicinal forms of Nihonsan ginseng, have the effect of melting into the normal diet, and various kinds of traditional medicinal forms of Nihonsan ginseng Compared to the above, it is possible to ingest 100% of the active ingredient of Japanese ginseng, which contributes to the improvement of arteriosclerosis prevention, liver dysfunction, cardiovascular disorders, etc. It is effective.
[Best Mode for Carrying Out the Invention]

The best mode of the present invention is as follows.
Add approximately 8 percent salt to the material to Niiyama ginseng leaves or leaves and roots or roots and sprinkle evenly, soak for about 10 days to finish primary fermentation, and again for storage Add about 7 percent salt, about 0 to 2 percent um for color development, about 0 to promote fermentation, and 1 percent citric acid for about 6 months Pickle and finish secondary fermentation. After that, mix it with water, seasoning, and other vegetables to make it easier to eat.
[Example]

Example 1
Ginseng leaves, or leaves and roots, or only the roots with a low saltiness in a range that can prevent spoilage, and after the primary fermentation is completed, the appropriate amount can be saved for storage and to promote secondary fermentation. Add salt and soak for a relatively long time.
Example 2
Ginseng leaves, or leaves and roots, or only roots are salted with an appropriate amount of salt that can prevent spoilage and promote fermentation, and soak for a relatively long time.
[Industrial applicability]

  As mentioned above, by manufacturing Nihonsan ginseng leaves or roots as pickles, many people who need the medicinal properties of Nihonsan ginseng can provide a place where they can easily eat and have a full intake. Make it possible.

Claims (2)

    Appropriate amount of salt is added to the leaves or roots or roots of Nihonsan ginseng and soaked for a few days, and after the primary fermentation is completed, the fermentation is promoted at least a second time and suitable for storage. A method for producing pickles accompanied by fermentation of Japanese ginseng, characterized by adding a quantity of salt and pickling between multiple H.     A method for producing pickles accompanying fermentation of Japanese mountain ginseng, comprising adding an appropriate amount of salt sufficient to prevent rot and promoting fermentation to leaves or roots and roots of Japanese mountain ginseng and soaking for a plurality of days.