JP3015356B1 - Pepper with herbs - Google Patents

Abstract

A herb-containing pepper that can be used as a spice for meat dishes and the like without deteriorating the inherent spiciness inherent in pepper and that has the effect of decomposing body fat is provided. SOLUTION: Pepper with herb mixed with pepper and fennel fruit. Preferably, 100 parts by weight of pepper and 5 to 30 parts by weight of fennel fruit are ground and mixed. A diet effect can be expected due to the body lipolysis effect of fennel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a herb-containing pepper used as a spice in meat dishes and the like.

[0002]

2. Description of the Related Art Pepper (scientific name: Piper nigrum) is an evergreen vine of the family Pepper native to India, and its fruit together with cinnamon has been the most famous spice since ancient times. Pepper is said to have an antiseptic effect and an appetite-enhancing effect, in addition to the spiciness of spicy components such as chabisin and piperine contained therein, and is an indispensable spice especially for meat dishes such as steaks. However, excessive eating of meat dishes due to its appetite-enhancing effect naturally causes excess fat to accumulate in the body, which may cause obesity and adult diseases. In particular, in view of the recent tendency of Japanese fish to fish, there is a concern that obesity and adult diseases will increase in the future.

[0003]

DISCLOSURE OF THE INVENTION In view of the above-mentioned situation, the present invention can be sprinkled on meat dishes or the like in the same manner as pepper without spoiling the inherent spiciness inherent in pepper, and thereby, it can be absorbed into the body. The purpose of the present invention is to provide a herb-containing pepper that can prevent or suppress fat accumulation.

[0004]

Means for Solving the Problems The herb-containing pepper of the present invention made to solve the above-mentioned problem is characterized by mixing pepper and fennel fruit. It is preferable that 100 parts by weight of pepper and 5 to 30 parts by weight of fennel fruit are ground and mixed.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Fennel (scientific name: Foeniculum vulgare) used in the present invention is an evergreen perennial plant belonging to the Umbelliferae family, and its Japanese name is Fennel. It is native to southern Europe and western Asia, but it has been introduced to Japan through China since ancient times, and it has a unique fragrance. It contains essential oils containing anethole as a main component and various monoterpenes, and is used as an aromatic gastric medicine and expectorant, and is used as an analgesic for chest and abdomen in Chinese medicine. In ancient Rome, it was a favorite food for fertility, and it was said that eating stalks would restore eyesight. In addition, there is a record of eating it in the Elizabethan era in Britain. However, it is gradually used as a spice in French, Italian, and Russian dishes, and is sometimes used as a flavor in salads and cakes.

In the present invention, pepper and fennel were combined, focusing on the fact that fennel has an effect of decomposing body fat, and focusing on the fact that the taste and aroma match well with pepper. Both pepper and fennel are known individually as spices, but no spices that combine the two have been known so far, and a national patent has been searched, but nothing has been found concerning the combination of pepper and fennel. Was.

[0007] The herb-containing pepper of the present invention is a mixture obtained by grinding and preferably mixing 5 to 30 parts by weight of fennel fruit with respect to 100 parts by weight of pepper. The pepper may be white pepper or black pepper. If the amount of fennel is less than this, it approaches that of conventional pepper alone and the lipolytic effect is reduced, and if the amount of fennel is greater than this, the smell and taste peculiar to fennel becomes remarkable, and the taste of pepper Is unfavorably affected. A more preferred mixing ratio is 5 to 15 parts by weight of fennel per 100 parts by weight of pepper, and most preferred is 10 parts by weight of fennel per 100 parts by weight of pepper. The particle size is almost the same as that of a common pepper powder. However, if the texture of the pepper is good, the particle size may be coarse and the texture may be improved. It is desirable to store in a container tightly because it dislikes moisture.

[0008] The herb-containing pepper of the present invention obtained by combining pepper and fennel as described above is a spice having a peculiar taste in which the scent of fennel is slightly added to the spiciness of the pungent component of pepper. Sprinkled on various meat dishes including steaks and served for food. In addition to meat dishes, depending on the cooking method, it is also suitable for fish dishes, can be sprinkled on ramen, etc. It is suitable for most dishes if it is oily. However, those who like sweets and eat large amounts may have some changes in sweetness. Naturally, the herb-containing pepper of the present invention, when eaten in large quantities by itself, may stomach stomach, so it is preferable to use it as a spice. Also, it is not preferable to use it at the same time as other spices.

[0009] The herb-containing pepper of the present invention combines the appetite-enhancing effect of pepper with the body fat-decomposing effect of fennel, so that it can be eaten deliciously in meat dishes and the like, and at the same time, a diet effect can be expected. Specific examples are shown below.

[0010]

EXAMPLE A herb-containing pepper of the present invention was prepared by mixing 10 parts by weight of fennel with 100 parts by weight of pepper. Sprinkle with this herb-containing pepper and mix different occupations and ages
Three men and women were asked to eat 350 to 400 g of steak in a week, and the changes in body fat percentage (%) and fat content (kg: body weight × body fat percentage) were measured. Table 1 shows the results.

[0011]

[Table 1]

As shown in Table 1, several subjects showed no change in both body fat percentage and fat content, but most subjects showed a decrease in both body fat percentage and fat content. At the same time, weight loss was seen. Thus, it is presumed that the herb-containing pepper of the present invention has a function of decomposing body fat and excreting it outside the body.

[0013]

As described above, the pepper with herb of the present invention is obtained by mixing pepper and fennel.
Pepper can be used as a spice for meat dishes and the like without spoiling the inherent spiciness inherent in pepper, and a diet effect of decomposing body fat can be obtained.

Claims (2)

(57) [Claims] 1. A herb-containing pepper, wherein pepper and fennel fruit are mixed. 2. A herb-containing pepper, wherein 100 parts by weight of pepper and 5 to 30 parts by weight of fennel fruit are ground and mixed.