JPH10150946A - Manufacture of pepper pickled in soy sauce - Google Patents
Manufacture of pepper pickled in soy sauceInfo
- Publication number
- JPH10150946A JPH10150946A JP35342496A JP35342496A JPH10150946A JP H10150946 A JPH10150946 A JP H10150946A JP 35342496 A JP35342496 A JP 35342496A JP 35342496 A JP35342496 A JP 35342496A JP H10150946 A JPH10150946 A JP H10150946A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- pepper
- manufacture
- peppers
- pickled
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は唐辛子を醤油漬に
する製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pepper into soy sauce.
【０００２】[0002]
【従来の技術】従来、唐辛子は七味唐辛子、唐辛子味
噌、漬物等に辛味の香辛料として利用されている。2. Description of the Related Art Conventionally, chili has been used as a spicy spice in shichimi chili, chili miso, pickles and the like.
【０００３】[0003]
【発明が解決しようとする課題】これは次のような欠点
があった。従来唐辛子の利用方法は主に紅熟したものを
顆粒状にしたり、すりつぶしたりして他の食品と混ぜて
利用されているだけであった。このため唐辛子の紅熟前
のまろやかな辛味を利用されておらず利用法が限られて
いた。本発明は、以上の欠点を解決するため紅熟前の唐
辛子を利用するものである。This has the following disadvantages. Conventionally, chili peppers have been mainly used only in the form of granulated or ground red ripened and mixed with other foods. For this reason, the mellow pungency of red pepper before red ripening was not used and its use was limited. The present invention utilizes pepper before ripening to solve the above-mentioned drawbacks.
【０００４】[0004]
【課題を解決するための手段】紅熟前の唐辛子を刻んで
熱処理をする。それに適量の醤油を加えて容器に保存す
る。以上の製造方法からなる唐辛子の醤油漬の製造方法
である。Means for Solving the Problems The chili pepper before red ripening is chopped and heat-treated. Add an appropriate amount of soy sauce to it and store it in a container. This is a method for producing pepper soy sauce pickles comprising the above production method.
【０００５】[0005]
【発明の実施の形態】以下本発明の実施の形態について
説明する。 第１工程 唐辛子の果実は通常春に種を蒔くと秋に紅
熟する。紅熟すると辛味が強くなり果実は固くなるの
で、まだ柔らかくても十分育成した夏の終わり頃に収穫
して用いる。 第２工程 上記の唐辛子の果実を洗い適当な大きさに
刻む。この際、へたは取り除く。種は入っていてもかま
わない。 第３工程 第２工程を経たものを電子レンジなどで殺
菌のため熱処理を行う。そうすると果実の色が緑色から
少し黄色に変わり、固さも少し柔らかになる。 第４工程 上記の唐辛子の果実に適量の醤油を加え
る。 第５工程 上記の唐辛子の果実に醤油を加えたものを
容器に入れ密封すると最終製品となる。 本製品は唐辛子の果実をすりつぶして上記の第３工程か
らの手順で制作すると液状の製品となる。又それを乾燥
させると顆粒状の製品となる。Embodiments of the present invention will be described below. Step 1 Pepper fruits usually ripen in autumn when seeded in spring. When red ripened, the pungency becomes stronger and the fruit becomes harder, so it is harvested and used at the end of summer when it is still soft and well grown. Step 2 Wash the pepper fruit and chop it to a suitable size. At this time, remove the waste. Seeds may be present. Third step A heat treatment for sterilization is performed in a microwave oven or the like after the second step. Then, the color of the fruit changes from green to slightly yellow, and the hardness becomes a little soft. Step 4 Add an appropriate amount of soy sauce to the pepper fruit. Fifth step The above-mentioned pepper fruit plus soy sauce is placed in a container and sealed to obtain a final product. This product becomes a liquid product when the pepper fruit is ground and produced according to the procedure from the third step. When it is dried, it becomes a granular product.
【０００６】[0006]
（イ）本発明の唐辛子の醤油漬を味見すると程良い辛さ
の唐辛子に醤油の味が溶け込み、各種の料理、特に和食
の香辛料として用いると一段と料理を美味にする。 （ロ）唐辛子は毛細血管を刺激する作用があるので健康
食品として役立つ。 （ハ）唐辛子と醤油を組み合わせた味は従来の香辛料に
はなかった味である。透明感のある味覚が食欲を誘う。(A) The taste of soy sauce is dissolved in the chili pepper of the present invention when tasted in the soy sauce pickles of the pepper of the present invention, and when used as a spice for various dishes, especially Japanese food, the dish becomes more delicious. (B) Pepper is useful as a health food because of its ability to stimulate capillaries. (C) The taste of the combination of pepper and soy sauce is a taste not found in conventional spices. Transparent taste invites appetite.
Claims (1)
の醤油を加えてからなる唐辛子の醤油漬の製造方法。1. A method for producing a soy sauce pickled pepper comprising chopped pepper and heat-treated to which an appropriate amount of soy sauce is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35342496A JPH10150946A (en) | 1996-11-26 | 1996-11-26 | Manufacture of pepper pickled in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35342496A JPH10150946A (en) | 1996-11-26 | 1996-11-26 | Manufacture of pepper pickled in soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10150946A true JPH10150946A (en) | 1998-06-09 |
Family
ID=18430749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP35342496A Pending JPH10150946A (en) | 1996-11-26 | 1996-11-26 | Manufacture of pepper pickled in soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10150946A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003088752A1 (en) * | 2002-04-22 | 2003-10-30 | Kikuji Yamaguchi | Novel pickle and sesoning liquor and process for producing the same |
| CN104351715A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Preparation and use methods of all-vegetable spice liquid in grain product dish cooking |
| CN112385808A (en) * | 2020-11-20 | 2021-02-23 | 保靖县二艳蔬菜产销专业合作社 | Processing method for pickling peppers |
-
1996
- 1996-11-26 JP JP35342496A patent/JPH10150946A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003088752A1 (en) * | 2002-04-22 | 2003-10-30 | Kikuji Yamaguchi | Novel pickle and sesoning liquor and process for producing the same |
| CN104351715A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Preparation and use methods of all-vegetable spice liquid in grain product dish cooking |
| CN112385808A (en) * | 2020-11-20 | 2021-02-23 | 保靖县二艳蔬菜产销专业合作社 | Processing method for pickling peppers |
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