JP2011167116A - Iwasansho leaf green cayenne pepper spice and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide revolutionary spice by using flavor and spiciness both of green cayenne pepper and Iwasansho (zanthoxylum beecheyanum) thick green leaves through spice having immature green cayenne pepper and mature thick green leaves of Iwasansho as the raw material. <P>SOLUTION: The spice is obtained by mixing or grinding mature thick green leaves of Iwasansho and immature green cayenne pepper or mature red pepper to process to a pasty state. As a result of this, peculiar spiciness, flavor, and coloring obtained only after evenly grinding and mixing both the materials are revolutionary so as to make rich dietary life enjoyable, and contribute to a demand increase in spice and management improvement of commercial farms. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a spice made from immature green pepper and mature dark green leaves of Iwayama mushroom, and a method for producing the same.

In Yonagunijima, Iwayama-an is used for fish dishes as a fragrance, and it is also used to boil off the internal organs of pigs. On the other hand, fruit, young leaves and sprout are used on the mainland yam. Iwayama cocoon has fewer fruits than leaves, has a high aroma, and is very hot.
Zanthoxy lum beecheyanam k koch is an evergreen shrub with thorns at the branches and petiole. It grows on rocks and cliffs near the coast.
It grows naturally on Ogasawara, Amami Oshima, Okinawa archipelago, Miyako archipelago, Ishigaki island, Iriomote island, and Yonaguni island.
In the present invention, fully mature dark green leaves are used instead of young leaves and shoots. The dark green leaves of Iwayama-nada, which was exposed to a lot of ultraviolet rays from Okinawa, have a difficult point compared to the sprouts, but they have a strong pungency and are most suitable as a spice ingredient. I discovered that.

Patent No. 4280800 JP 2004-283056 A JP 2001-258499 A

As described in Patent Document 1, Chiquawaser leaf powder chili powder, which is a mixture of young quawacer powder and immature dark green chili powder, relies solely on dark green chili. So it's not a novel spice.
Although the description of patent document 2 crushes both spices and edible fats and oils, and pasteurizes them, it heat-sterilizes on the heating conditions which do not have cooking odor, but since edible fats and oils are used, there exists a problem that a calorie is too high.
The description of Patent Document 3 uses yellow chili peppers and is mixed with black and white sesame seeds, hemp seeds, yam, green seaweed and citrus peel, but uses yam seeds. It lacks novelty compared to conventional spices.

The technical problem of the present invention focuses on such a problem, and by combining a mature dark green leaf of an Iwayama-nada that grows naturally in the Nansei Islands such as Yonaguni Island and an immature green pepper, The challenge is to achieve a novel spicy and fragrant spice that cannot be seen.
The present invention uses immature green chili pepper (or mature red chili pepper) and mature dark green leaves of Iwayama mushroom as the main raw materials, and can be processed and commercialized in an additive-free and raw state. It is characterized by a novel and novel pungent taste, aroma and color that can only be obtained by mixing raw materials.
According to the present invention, by using immature green pepper (or mature red pepper) and mature dark green Iwayama foliage, which has a high antioxidant effect, the sterilization, heat retention, indigestion, and aroma effect can be achieved. There is also an effect of further increasing the efficacy.

Claim 1 is a spice characterized in that it is processed into a paste by mixing or grinding the mature dark green leaves and immature green chili or mature red chili of Iwayama mushroom, Because it is made into a paste by mixing mature dark green leaves and immature green chili or mature red chili, the unique pungent taste, aroma and color obtained only by mixing both uniformly are innovative, Enjoy a rich diet.

The paste-like spice according to claim 1, wherein 30 to 50 g of mature dark green leaves of Iwayama tsumugi are blended with 100 g of immature green chili or mature red chili. If there are more Iwayama Kashiwa than this range, the scent of Iwayama Kakiha will be too strong, and the flavor of green chili and red chili will be killed. The flavor of yam leaves is not enough.
Furthermore, adding 15-30 cc of rice vinegar, 15-30 g of salt, and 25-25 cc of Awamori 15-25 cc, the sweetness and taste of chili peppers and the unique bitterness of Iwayama 椒 葉 are softened, resulting in a mild taste. .

Claim 3 is a powdered spice characterized by mixing at least a powder of mature dark green leaves of Iwayama Kaoru, a powder of immature green pepper or mature red pepper, and salt It is powdered with mature dark green leaves of Iwayama mushrooms and immature green chili or mature red chili pepper, so the novel pungent taste, aroma and color that can be obtained only by mixing both are powdery When used as a spice, it can contribute to an improved diet.

Claim 4 mixes as a spice by mixing or grinding together the mature dark green leaves of Iwayama Kasumi and immature green chili or mature red chili together with other dressing ingredients. It is the dressing characterized by becoming.
Thus, by mixing or grinding the immature green pepper or mature red pepper and mature dark green leaves of Iwayama mushroom, or by mixing or grinding together with other dressing ingredients, When mixed as a spice, a unique pungent taste and fragrance can be added to various dressings to increase the commercial value. In other words, the unique and unique pungent taste and aroma obtained only by mixing the mature dark green leaves of Iwayama Kaoru and immature green chili or mature red chili peppers are cultivated and enriched even when using dressing. Can contribute to the improvement of a healthy diet.
As described above, according to the inventions of claims 1 to 4, a mixture of immature green pepper and mature dark green Iwayama foliage leaves a deep dark green product, which is appetizing and matured red pepper. And a blend of mature dark green Iwayama Yuzuha, you can enjoy a fresh mix of both.

As described in claim 1, since the mature dark green leaves of Iwayama tsumugi and immature green chili or mature red chili are mixed to form a paste, they can only be obtained by mixing both uniformly. Unique pungent taste, aroma and color are novel and you can enjoy a rich diet.

As in claim 2, when 100 g of immature green chili or mature red chili has more than 30-50 g of dark green leaves, the scent of Iwayama mushroom is too strong, and green chili and red chili If there is less Iwayama Kashiwa in this range, the flavor of Iwayama Kashiwa combined with the corner will be insufficient.

As in claim 3, the mature dark green leaves of Iwayama tsumugi and immature green chili or mature red chili are powdered, so the novel pungent taste and aroma and color that can only be obtained by mixing the two However, when used as a powdery spice, it can contribute to the improvement of a rich diet.

Mixed as a spice by mixing or grinding together immature green chili or mature red chili and mature dark green leaves of Iwayama mushroom, or with other dressing ingredients as in claim 4 Then, a unique pungent taste and aroma can be added to various dressings to increase the value of the product.

It is a flowchart which shows the method of manufacturing a paste-form spice in order of a process. It is a flowchart which shows the method of manufacturing a powder spice in order of a process. It is a flowchart which shows the manufacturing method of the dressing using the spice of this invention in order of a process.

Next, an embodiment of how the Iwayama Aoba green chili condiment and the method for producing the same according to the present invention are actually embodied will be described in detail. FIG. 1 is a flowchart showing a method of manufacturing a paste-like spice according to the first embodiment of the present invention in the order of steps.
First, if you want to achieve a fresh green product, use immature green pepper as the main ingredient, as shown in step S1, but do not stick to fresh green, or depending on consumer preference and consumption trends You can also use regular red peppers. Even if it is an immature green chili, its pungent taste is stronger than that of red chili when it is almost the same shape as a mature red chili.
As a main ingredient, in addition to green chili (or red chili), Iwayama Kaoru mature dark green leaves are used in combination. As described above, shoots and young shoots are inferior to mature deep green leaves around June-September in terms of color, pungency and antioxidant power.

Next, the process may proceed to a pasting process in step S5, but it is preferable to sterilize by heat treatment at 90 to 95 ° C. for 15 to 30 seconds as in step S2. Next, it is immersed in cold water or ice water as in step S3, and after taking heat, it is put in a mixer or a mortar as in step S4, and is mixed or ground as in step S5.
However, in order to be favored by the consumer as a product for sale, in step S4, salt, rice vinegar and awamori are added as auxiliary ingredients, and then mixed in step S5 to form a paste. At this time, instead of mixing thoroughly and making a complete paste, if the paste is made so that the dark green leaves of Iwayama Kaoru remain a little granular, the aroma and hotness are bitten by biting the granular leaves in the mouth In addition, you can enjoy the texture of the leaves of Iwayama and enjoy the green color of the leaves in the product.

When the pasting process is completed, as shown in step S6, a pasty product is completed, and a container such as a bottle or a synthetic resin is filled and sealed.
The green chili pepper (or red chili pepper), which is the main raw material in step S1, and the mature dark green leaves of Iwayama mushroom may be separately heat-treated and separately heated before being combined in the mixing step. However, they may be heated together from the beginning, or they may be heated or mixed.
In this way, by mixing and grinding together green pepper (or red pepper) and mature dark green leaves of Iwayama mushroom, both components of the pulp and mesophyll are exposed and mixed together. A unique pungent taste and aroma that has never been experienced can be realized.

The amount of the main raw material used in step S1 is preferably about half or less of mature dark green leaves of Iwayama mushroom with respect to green pepper (or red pepper). Exactly, it is about 30 to 50% of the amount of chili pepper.
When 100 to 100 g of immature green pepper (or mature red pepper) is 30 to 50 g of mature dark green leaves of Iwayama coffee, the auxiliary materials are 15 to 30 g of rice vinegar and 15 to 60 degrees of awamori. A range of ˜25 CC and sodium chloride 15-30 g is suitable.
This is because when the upper limit is exceeded, the taste of each auxiliary material is too strong, and when it is less than the lower limit, the taste of each auxiliary material is insufficient.

Moreover, when it is made into a paste-like product, the mature dark green leaves of Iwayama Kaoru have a high aroma and are extremely hot. Compared with this, young leaves, shoots, and fruits can not produce a dark green color, cannot produce a unique pungent taste, and have low utility value.
That is, by deepening together the immature green chili pepper before ripeness and the mature dark green leaves of Iwayama Kaoru, a deeper dark green color is obtained. By this, in addition to fresh dark green, enjoy the unique taste and aroma of Japanese taste, cultivated for the first time by crushing together with immature green pepper and mature dark green leaves of Iwayama mushroom It is possible to realize a novel spice that cannot be seen as a conventional spice.
By adding the appropriate amount of awamori, vinegar, and salt as an auxiliary material, it is possible to remove the red pepper and give it a soft mellowness. In addition, by adding awamori, vinegar, and salt, microorganisms and germs can be reduced, and an antiseptic effect can be obtained. The germs are removed by the heat treatment in step S2, and the deep green vividness is maintained by the cooling process in step S3.

As described above, the paste-like spice of the present invention can be stimulated and enjoyed, and can realize metabolism by capsaicin, which is a pungent component of chili pepper, and increase blood flow in capillaries, resulting in obesity prevention and A heat retention effect is also obtained.
The mature dark green leaves of Iwayama Kaoru have a high antioxidant effect, and the pungent components and aromas of Iwayama Kaoru have antibacterial and aromatherapy effects, which can be effective in relieving fatigue and relieving tension. Both ingredients contribute to the prevention and improvement of hypertension, hyperlipidemia, diabetes, obesity, etc. by improving blood flow, while lifestyle-related diseases in modern society, improvement of dietary habits, and lack of exercise are problems. And high purchasing power can be expected.
Therefore, from the standpoint of maintaining health, it is the realization of additive-free spices that can be recommended as a part of foods in daily life because of the properties, tastes and effects of the products.

As an application of the pasty spices as described above, powder products can also be realized. FIG. 2 is a flowchart showing a method of manufacturing a powder spice according to the present invention in the order of steps. The main raw materials are immature green chili (or mature red chili) and mature dark green leaves from Iwayama Kaoru.
The process up to step S3 in which the main raw material is heat-treated and heat is taken with cold water or ice water is exactly the same as the paste product manufacturing process of FIG. In the case of a powder product, after drying in step S4, it is pulverized or pulverized by a mill filer to make a powder.
Next, in step S5, when salt is added as an auxiliary material and mixed, the powdered spice is completed as in step S6.
Also in the case of powder products, immature green chili (or mature red chili) and mature dark green leaves of Iwayama mushroom can be separately dried and powdered, and then mixed in a powder state.
In the case of powder products, the heat treatment in step S2 and the heat removal process in step S3 may be omitted, and the main raw material may be pretreated cleanly and dried immediately.

As shown in FIG. 3, it is also possible to manufacture a dressing using the spice according to the present invention by going through steps S1 to S6. That is, as a spice, immature green chili or mature red chili and mature dark green leaves of Iwayama Kaoru are mixed or ground and mixed.
In this case, immature green chili or mature red chili, mature green green leaves of Iwayama mushroom, and onion or carrot etc. that are the raw materials for dressing may be mixed or ground together, but immature Mix or grind the green chili pepper or mature red chili pepper and the mature dark green leaf of Iwayama mushroom and prepare Iwayama mushroom chili spice separately, and mix or grind it separately from the onion and carrot etc. of the dressing material You can also.
Other than that, it is the same as the manufacturing method of various normal dressings, and as in step S4, seasonings such as olive oil, wine vinegar, brown sugar, awamori sake vinegar (or moromi vinegar stock solution), and sugar are mixed. Of course, non-oil dressing is also possible.
In this way, by mixing or grinding and mixing immature green chili or mature red chili and mature dark green leaves of Iwayama Kaoru, we can add a unique pungent taste and aroma to various dressings, and increase the commercial value. Can be increased.

As described above, according to the present invention, by mixing or grinding together the immature green pepper and the mature dark green leaves of Iwayama Kaoru, the dark green color matured to the pungent taste and aroma of the immature green pepper. The pungent taste and fragrance of Iwayama Yuzuha are mixed together to create a unique pungent taste and fragrance as a spice, and the vibrant green color becomes an appetizing dark green paste product, so the Japanese food culture becomes richer It can also contribute to improving the management of raw material producers.

Claims (4)

A spice characterized in that it is processed into a paste by mixing or grinding the mature dark green leaves of Iwayama Kaoru and immature green chili or mature red chili. The paste-like spice according to claim 1, wherein 30 to 50 g of mature dark green leaves of Iwayama tsumugi are blended with at least 100 g of immature green chili or mature red chili. A spice characterized by mixing at least a powder of mature dark green leaves of Iwayama Kaoru, a powder of immature green pepper or mature red pepper, and salt. It is characterized by being mixed as a spice by mixing or grinding together the mature dark green leaves of Iwayama Kaoru and immature green pepper or mature red pepper together with other dressing ingredients Dressing to do.

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