JPS63248369A - Production of paste of lead of guinea pepper - Google Patents

Abstract

PURPOSE:To obtain a paste of leaf of guinea pepper having a sharp taste of good flavor suitable for various kinds of foods such as bread and vegetables, by boiling leaves of guinea pepper from which harshness is removed and green peppers in seasoning-containing soup, finely grinding the leaves of guinea pepper and the green peppers, boiling down in the soup and kneading into paste. CONSTITUTION:Leaves of guinea pepper and green peppers are softly boiled in seasoning-containing soup, finely ground, boiled down in the soup and kneaded into paste to readily give paste of leaf of Guinea pepper.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing chili pepper leaves using spicy vegetables.

(Background Art) In recent years, there has been a general tendency to prefer foods with a spiciness among various foods, and therefore, not only foods with a spiciness but also foods that increase appetite by adding spiciness are often used. Furthermore, due to the current situation where an extremely wide variety of foods are available to the public, there is a demand for foods that have a taste that is different from foods that have been traditionally eaten.

Therefore, in view of this recent trend in food preferences, the present inventor conducted research with the aim of providing foods with good taste that match these food preferences. This provides a delicious food that can be suitably eaten by dipping it into other foods.

(Summary of the invention) The present invention has the following configuration to achieve the above object.

That is, after the chilli leaves and green pepper are drained in advance, the chilli leaves and green pepper are boiled until soft in a broth with seasonings added, and the stewed chilli leaves and green pepper are uniformly and finely ground. According to the present invention, the finely crushed chili pepper leaves and green pepper are further boiled in the remaining liquid of the broth and kneaded into a paste, using the chili pepper leaves and green pepper as ingredients. It was then boiled and kneaded, and as a result, the spiciness of the chilli leaves could be adjusted to the appropriate level of spiciness with the addition of green pepper, improving the taste. Additionally, since it is kneaded into a paste, it can be easily eaten by dipping it onto a wide variety of foods such as bread, vegetables, and rice.

(Example) Hereinafter, a preferred example of the method for producing chili leaf persimmons of the present invention will be described in detail.

[First Example] The leaf chili pepper miso of this example is produced using leaf chili pepper and green pepper as raw materials. When manufacturing leaf chili miso, the fruit and leaves of leaf chili pepper are used, so first the leaf chili pepper is thoroughly washed, the stem is removed, and the fruit and leaves are left. Then, put the seeds, leaves, and green pepper in boiling water and boil for a specified period of time to remove any moisture.

Next, the chili leaves and green pepper are boiled in broth with seasonings added. The combination of seasonings, etc. is as follows.

2 kg of chili peppers and green peppers 5 cups of soy sauce 1 cup of mirin 1 cup of mirin Boil the chili peppers and green peppers in the broth containing the above seasonings for a long time until they are melted.

Next, grind the chili peppers and peppers in a mortar until finely ground, then puree to get a smooth finish.

Next, add the chili pepper leaves and green pepper that have been uniformly finely chopped in this way into the remaining broth, and boil slowly over low heat until the broth evaporates. At this time, mix gently while kneading.

In this way, green leaf chili miso is obtained in a paste-like state. This leaf chili miso could be made to have a good taste by suppressing the characteristic spiciness of leaf chili pepper with the sweetness of green pepper. As mentioned above, the leaf chili miso of this example is based on leaf chili peppers and green peppers, but the amounts of leaf chili peppers and green peppers may be distributed as appropriate depending on your preference. By increasing the amount of chilli leaves in the ratio of the amount of chili peppers and peppers, the spiciness of the finished chilli leaves can be made stronger. In some cases, you can make leaf chili miso using only chili peppers, but chili peppers alone are usually too spicy, so it is better to add some bell pepper to make the miso. Good.

Since the leaf chili miso produced as described above is kneaded into a paste, it can be easily eaten by dipping it into various foods.For example, it can be suitably used in the following foods. can.

When eaten with rice, the spicy and sweet taste goes well with the rice, and the unique flavor of leaf chili is delicious, which can increase your appetite. This spiciness comes from the spiciness inherent in chili pepper leaves, so the natural flavor of chili pepper leaves is utilized to give it a good taste. You can also eat it deliciously by dipping it on bread instead of jam.

Also, by dipping it with grilled meat, raw vegetables, or sausage, you can enjoy it with just the right amount of spiciness. This is because the spiciness of chili leaves and the sweetness of green peppers mix well, giving it a deep flavor, and when added to various foods,
This is to enhance the taste of the food. You can also eat it deliciously by dipping it on tofu or tofu.

The leaf chili miso of this example can be deliciously eaten by dipping it not only in two kinds of foods but also in many kinds of foods. This is because this leaf chili miso itself has a suitable spiciness and flavor and is good in taste, so the spiciness of chili pepper helps to increase appetite even in the case of loss of appetite.

[Second Example] Next, a second example will be described. In this example, ground sesame seeds are mixed with chili leaf paste prepared in the same manner as in the first example described above.

In this case, finely ground ground sesame seeds are prepared in advance, and as described above, the ground sesame seeds are added and kneaded when boiling the chili leaves and green pepper into a paste. In this way, in the case of this embodiment as well, the leaf chili pepper paste kneaded into a paste is obtained as in the first embodiment.

Since the leaf chili miso of this embodiment is mixed with ground sesame, the spiciness of the leaf chili pepper is softened, and the flavor of sesame is added, making it even more delicious. Also,
Sesame is a food that contains important nutrients, so by mixing sesame, you can absorb the nutritional value of chili leaf and shiso.

The leaf chili miso of this example can also be eaten deliciously by dipping it into various foods in the same way as described above.

[Third Example] This example is characterized in that miso is mixed with leaf chili miso prepared by kneading chili leaf and green pepper. As mentioned above, when the chili peppers and peppers are kneaded, they become a paste, and by mixing this with miso, it has a flavor different from that of the above-mentioned examples, making it exceptionally delicious. The leaf chili miso of this example can also be suitably used in various foods as in the above-mentioned example.

In addition, in the above-mentioned second and third examples, sesame and miso are added to the base consisting of chili leaves and green pepper, but other additives can be added and kneaded according to preference to add various flavors. be able to.

The chili pepper produced by the method described above does not contain any special spices in the manufacturing process, and only uses the spiciness of the chili pepper, so it is loved by everyone and has a taste that you will never get tired of. able to demonstrate. Traditionally, chili peppers are generally boiled as is and served as a meal, but in this example, they are kneaded into a paste with green peppers, which can be used for rice, grilled meat, and raw vegetables. It can be easily eaten with other foods. Since it is in the form of a paste, it can be easily packed into bottles or plastic bags.

(Effects of the Invention) According to the present invention, as described above, it is possible to easily obtain chili pepper miso made from chili pepper leaves and green pepper. As mentioned above, this leaf chili miso has a delicious spiciness as the spiciness of the leaf chili pepper itself is moderately suppressed by the sweetness of the green pepper, and is a delicious food with the added flavor of leaf chili pepper. becomes. This leaf chili miso goes well with a variety of foods such as rice, bread, grilled meat, and raw vegetables, and has the remarkable effect of increasing appetite with its suitable spiciness and flavor.

The present invention has been variously explained above using preferred embodiments, but the present invention is not limited to these embodiments.
Of course, many modifications can be made without departing from the spirit of the invention.

Claims (1)

[Claims] 1. After draining the chilli leaves and green peppers in advance, boil the chilli leaves and green peppers until soft in the broth with seasonings added, and grind the stewed chilli leaves and green peppers into fine particles. A method for producing chili leaf miso, which further comprises boiling the finely ground chili pepper leaves and green pepper in the remaining broth of the broth and kneading them into a paste.