200305374 Π) 玖、發明說明 【發明所屬之技術領域】 本發明係關於新穎之醃漬物，尤其是辣味種青辣椒之 醃漬物。另外，本發明係關於上述醃漬物之製造方法，亦 即關於辣味種青辣椒之醃漬物之製造方法，進而，關於該 製造後所得之醃漬後調味液所形成之調味料。 【先前技術】 辣椒係自古以來即使用之食材。辣椒係茄科辣椒屬之 植物果實，於世界各地所栽培。辣椒係有辣味種（鷹爪、 八房、東印度辣椒（cayenne pepper)及墨西哥辣椒 (j a lap eno)等）及甘味種（山科、伏見甘、小青椒及甜椒 等），因應其風味或辛辣程度而利用於各種料理。尤其辣 味種之辣椒，完全成熟後成深紅色，即所謂之紅辣椒，主 要作爲香辛料使用。 辣椒之辣味成份係稱爲辣椒素（c a p s a i c i η，8 - m e t h y 1 -N-vanillyl -6-nonenamide)之化學物質，已知該物質對於 各種生理活性，例如對於血中腎上腺素濃度或游離脂肪酸 濃度，顯示具有提升作用。因此，由於該作用，辣椒素可 促進體內之脂肪代謝，提高生物體運動能力，或具有減重 的效果，上述之紅辣椒有時亦有辣味過強的時候，並且紅 辣椒本身缺乏辣味以外之風味，例如兒童等並非喜好辣味 者，多不喜歡積極地攝取。 因此，爲使上述之有益於增進健康之辣椒，加工爲更 -5- (2) 200305374 容易攝取之食品係具有深遠 今未曾有過之獨特且具有適 〇 在此，爲提升醃漬物之 且，改良該食材之風味使其 生鮮食材容易不足之營養素 酸及維生素類之效果，因 之食品。不論東西方均食用 食用榨菜等，西式料理中所 於日式食物中，喜歡將蘿蔔 噌、小麥味噌及大豆味噌） 。其次，醬油係使用於該曰 曰本所使用之醬油係依 醬油、淡色醬油、濃厚醬油 醬油係以大豆及約與大豆等 以醬油麴所釀造。淡色醬油 主要原料，但是鹽份加多’ 處理）而成淡色醬油。濃厚 豆中加入極少量之小麥所釀 醬油時，於醬油麴中’添加 加食鹽水所釀造。白醬油係 加入少量大豆所釀造者’比 任何一種醬油，均可因應其 用於醃漬物之製造° 意義的。尤其提供辣椒作爲至 宜風味之食品，係具有深意的 蔬菜等生鮮食材之保存性，並 成爲獨特者，並且具有補充該 ，例如微量礦物質或必須胺基 此，醃漬物係自古以來所愛用 各種醃漬物，例如中式料理中 使用之酸黃瓜（pickles)等。 或瓜類、茄子等以味噌（米味 、米糠味噌及鹽醃漬等而食用 式醃漬物之代表性調味液。 據日本農林規格，分類爲深色 、再製造醬油及白醬油。深色 量之小麥以及鹽爲主要原料， 係使用大約與深色醬油相同之 抑制醱酵或以低溫加熱（加熱 醬油係具有獨特的香氣，於大 造。再製造醬油係於釀造深色 未經加熱處理之醬油以取代添 以小麥粉爲主要原料，於其中 淡色醬油之顏色更淡之醬油。 特性，應用於各種料理，可利 -6- (3) (3)200305374 然而’將辣椒醃漬於醬油之醃漬物，尤其是將辣椒完 全成熟前之青辣椒醃漬於醬油之醃漬物尙未爲人所知。 【發明內容】 發明之揭示 因此’本發明係以提供增高喜好性，風味佳而且有益 於增進健康之以青辣椒爲基本原料之食品，尤其是醃漬物 爲目的。 另外，本發明係以提供該醃漬物之簡易製造方法爲目 的。並且，於本發明中亦提供利用製造該醃漬物時所副生 成之調味液之調味料。 本發明者對於有關增高喜好性，風味佳而且有益於增 進健康之以青辣椒爲基本原料之食品，努力硏究的結果， 發現尤其是將辣味種之青辣椒，醃漬於醬油底調味液中可 得新穎且喜好性高之醃漬物。因此，本發明之第1項係 (1 )於醬油底調味液中，醃漬辣味種之青辣椒所製 造之青辣椒醃漬物。 尤其是，作爲該辣味種青辣椒爲來自大和紅E型之青 辣椒’其風味上極爲優異。因此，本發明之第2項係 (2 )上述（1 )所記載之醃漬物中，上述辣味種之青 辣椒爲來自大和紅E型。 可使用於製造上述醃漬物之醬油底調味液，即使僅醬 油本身，亦無影響，但是使其中含有各種其他之調味料類 ，尤其之甘味成份（麩胺酸一鈉（味素，Glutamic aeid -7- (4) (4)200305374 monosodium )等之胺基酸或各種核酸）、薑及/或料理酒 及95 %之酒精等之酒精成份，可使本發明之醃漬物風味 更佳。因此，本發明之第3項至第6項係 (3) 上述（1)或（2)所記載之醃漬物中，上述醬 油底調味液係含有至少一種以上選自胺基酸及核酸所成群 之甘味成份。 (4) 上述（3)所記載之醃漬物中，上述之甘味成份 爲麩胺酸一鈉鹽 (5 )上述（1 )至（4 )中任一項所記載之醃漬物中 ’於上述之醬油底調味液更含有薑及/或薑汁，以及 (6 )上述（1 )至（5 )中任一項所記載之醃漬物中 ’於上述之醬油底調味液更含有酒精成份。 本發明之醃漬物，尤其適合使用細切青辣椒而製造， 可更改善其風味及口感。因此，本發明之第7項至第9項 係 (7 )青辣椒醃漬物之製造方法，該方法爲下述之步 驟： 包含（A )將辣味種青辣椒去蒂後，細切該青辣椒， 以及（B )將上述之細切青辣椒浸漬於醬油底調味液爲特 徵之上述方法， (8 )上述（7 )所記載之醃漬物之製造方法，該方法 係於上述（B )之步驟中，以再添加至少一種以上選自胺 基酸及核酸所成群之甘味成份於醬油底調味液爲特徵之上 述方法’以及（9 )上述（7 )或（8 )所記載之製造方法 -8- (5) (5)200305374 中，再添加薑、薑汁及/或酒精成份於醬油底調味液。 因此’如上述而製得醃漬物後所殘留之醃漬時所使用 之調味液，具有獨特的風味，其可單獨作爲調味料使用。 因此，本發明之第1 〇項係 (1 0 )由上述（1 )所記載之醃漬物之醃漬後調味液 所形成之調味料。 本發明之醃漬物係因獨特且風味極佳所以可提升食用 者對於青辣椒之喜好性，因此，有益於增進健康。醃漬本 發明之醃漬物後之調味液呈現極爲良好之風味，可作爲優 異之調味料使用。 用以實施發明之最佳型態 本發明之醃漬物所使用之辣椒爲辣味種之辣椒。辣味 種之辣椒係具有代表性之鷹爪、八房、伏見、東印度辣椒 (cayenne pepper)及墨西哥辣椒（jalapeno))等之辣味品種 之辣椒’不使用小青椒及甜椒等之甘味品種。適合之辣味 種之辣椒，例如日本所栽培之本鷹、鷹之爪、三鷹、八房 、日光及伏見辛等，並不局限於此。就風味等之觀點而言 ，尤其適合之辣味種辣椒品種爲大和紅E型。另外，這些 辣味種之辣椒，可單獨使用特定品種，或組合其他辣味品 種使用。 在此，該辣味種之辣椒爲「青辣椒」，亦即使用上述 辣味種之辣椒於完全成熟前之未成熟（綠色）果實，不使 用已成熟之深紅色果實（所謂之紅辣椒）。其理由係因青 (6) (6)200305374 辣椒富含深紅色紅辣椒所沒有之獨特適宜之香氣，另外， 青辣椒之辣味與紅辣椒相比，明顯地微弱，因此，造成使 用青辣椒時與使用紅辣椒時所得到之醃漬物之風味幾乎完 全不同。 本發明係提供將上述辣味種青辣椒醃漬於醬油底調味 液所得之青辣椒醃漬物。該醬油底調味液係意味著以往所 釀造之各種醬油本身或將其適當地混合者，或是以該醬油 或其混合液爲主要成份之極具醬油風味之調味液。可適合 使用之醬油係於日本自以往所釀造之深色、淺色、濃厚、 再製造或白醬油，尤其適合的醬油爲深色醬油。 上述之醬油底調味液含有醬油以外之副成份時，該副 成份可適當地選自作爲甘味成份之胺基酸或核酸、薑、薑 汁及料理酒等之酒精成份。 亦即’爲使上述之醬油底調味液更加修飾或改善醃漬 物之風味，可含有甘味成份、薑（細切或薑粒等）、薑汁 及/或料理酒等之酒精成份等。另一方面，味Η曾或砂糖則 因風味上問題所以不使用。 於上述中，使用甘味成份係使本發明之醃漬物之風味 更加良好。本發明中所指之甘味成份係至少一種以上選自 胺基酸及核酸所成群者，胺基酸可舉例如包括麩胺酸一鈉 鹽（MSG，所謂之味素）之麩胺酸、甘氨酸、丙氨酸及組 氨酸’另外，核酸則可舉例如肌苷單磷酸（IMP，i no Sine monophosphate)、鳥嘌呤核苷單磷酸（GMP，guan0Sine onophosphate )、黃嘌呤核苷單磷酸（x a n t h o s i n e -10- (7) (7)200305374 monophosphate，XMP )及其鈉鹽。以麩胺酸一鈉鹽（ M S G )尤佳。另外，倂用這些甘味成份，尤其係以組合胺 基酸系及核酸系之甘味成份爲宜，其中倂以MS G與IMP 或GMP，可改善本發明之醃漬物之風味至極佳。另外， 單獨使用時甘味少之腺嘌呤核苷單磷酸（adenosine monophosphate，AMP)，與 MSG倂用時，亦可發揮充份 的效果，因此，本發明之核酸系甘味成份亦包括該amp ，本發明中所使用之醬油底調味液中，上述胺基酸或核酸 之甘味成份之添加量係相對於1 L之調味液，甘味成份之 合計爲〇.5g至30g左右，以ig至i5g左右爲適宜。以組 合lg至l〇g之MSG及o.lg至〇.5g之核酸添加於1L之 上述調味液尤其適宜。 將該甘味成份添加於醬油底調味液中，係可於該製造 過程之任何階段進行即可，例如，可預先將上述之甘味成 份添加於醬油，再調合好醬油底調味液，將青辣椒醃漬於 其中，另外，亦可更簡單地，首先將上述之細切青辣椒醃 漬於醬油，依次或一次加入甘味成份於其中。 另外，如上所述，製造本發明之醃漬物時所使用之醬 油底調味液，亦可再含有薑（細絲及薑粒等）或薑汁及料 理酒等之酒精成份，尤其使用薑或薑汁時，對於青辣椒稍 有青臭味時，有利於將其掩蔽。其添加量係相對於1 L之 調味液，薑約爲5至40g，以約15至25g爲宜，薑汁爲5 至4〇g，以約15至25g爲宜，另外，95%之酒精約爲1〇 至4 〇g ’以約15至20g爲宜。添加料理酒作爲酒精成份 -11 - (8) (8)200305374 時’相對於1 L之上述調味液，添加酒精以調整約爲〇. 5 至4重量％ ’以約2重量％爲宜。 亦可將墓、蔓汁及/或酒精成份，以與上述甘味成份 同樣的步驟添加於醬油底調味液，亦可更簡單地，首先將 上述之細切青辣椒醃漬於醬油，依次或一次加入薑等於其 c|ii 〇 更具體的本發明之醃漬物製造例中，將辣味種之青辣 椒去蒂後，細切該青辣椒，寬度以lmm至lcm爲宜，以 2mm至3.mm左右切圈尤佳，將其放置於適當大小的容器 。青辣椒放於容器內之容量係可依據容器或青辣椒之細切 形狀、目的之風味及口感等而增減。可將細切青辣椒於不 積極地壓縮之條件下，將該青辣椒放入容器至略滿，或亦 可更積極地壓縮青辣椒，放入更多的青辣椒於容器中。之 後’於該容器中注入上述之醬油底調味液，使細切青辣椒 醃漬於該醬油底調味液，該醬油底調味液之注入量亦可依 目的之風味或青辣椒之醃漬時間等而增減。適合於本發明 之醃漬物之製造方法中，細切青辣椒重量與所注入醬油底 調味液之重量比係相對於1重量份之青辣椒，醬油底調味 液爲1至5重量份，相對於1重量份之青辣椒之醬油底調 味液係以1 . 5至3重量份爲宜，相對於1重量份之青辣椒 之醬油底調味液係以2至2.5重量份尤佳。 上述之細切青辣椒醃漬於醬油底調味液的時間亦依醃 漬物所要求之風味等而可適當地增減，於常溫下醃漬數小 時以上即足夠。以醃漬數日至1週左右食用尤佳，另外， -12- (9) (9)200305374 即使醃漬3個月以上者，對於其品質亦無任何問題。另外 ，冷藏保存時，醃漬6個月以上亦無任何問題。 亦即，本發明之醃漬物亦具有高度保存性，原本於該 製造步驟之加熱處理亦不需要。另外，一般而言，本發明 之醃漬物並不需要使用食品添加劑，若有需要時，亦可添 加。尤其是爲更提升保存性時，將醃漬物之酸鹼値，例如 爲調節成4至5左右之値時，亦可使用具有酸鹼度調整作 用之食品添加劑。爲該目的，可於不損及醃漬物風味之範 圍下，使用食用醋。 將如此醃漬完成之醃漬物，以該業者周知之分離方法 ，由醃漬完成之調味液，分離出本發明之醃漬物。另外， 本發明之醃漬物於工業製造上，並不需將調味液完全分離 ，例如’本發明之醃漬物係可直接將上述之細切青辣椒浸 漬於醬油底調味液之狀態，以例如裝瓶之型態流通，於食 用時，僅取出該醃漬物即可。 如上所述，製造本發明之醃漬物後所得之醃漬完畢之 醬油底調味液，含有來自青辣椒之萃取成份，因此，其本 身具有極爲良好之風味。該醃漬終了後所得之調味液，不 只是日式食品，亦可適用於各種料理之外，例如，僅是於 白飯上淋上該調味液，亦可蘊釀出極爲良好之風味。因此 ’該醃漬終了，由上述之醃漬物所分離出之調味液係可直 接作爲新的g周味料使用。 其次’可簡易地製造本發明之增高喜好性、風味佳且 有益於增進健康之新穎醃漬物以及醃漬後之調味液所得之 -13- (10) (10)200305374 調味料。 以下，係以實施例更加詳細地說明本發明，但本發明 當然不局限於該實施例。 【實施方式】 實施例1 將日本國產之辣味種之青辣椒（品種：來自大和紅E 型）去帝後，將其果貫部份細切成寬約爲2 m m至3 m m。 另外，相對於去蒂前之青辣椒總重爲1 3 0 6 g，去蒂後之可 食性果實部份爲1 1 5 0 g (約保留8 8 % )。接著，分取 1 1 5 g之該細切青辣椒，積極地放入容器，但不加壓。於 放入細切青辣椒之容器，注入2 5 3 g之以日本國產之深色 醬油爲底之調味液（醬油底調味液），醃漬細切青辣椒於 該調味液。該醬油底調味液之組成爲1 1 6 0重量份之醬油 、20重量份之薑、10重量份之麩胺酸一鈉及〇.5重量份 之核酸。之後，靜置於室溫，繼續醃漬而製造本發明之青 辣椒醃漬物。 如此所得之醃漬物具有極佳之風味，直接放於飯或粥 上’或與納豆混合，或作爲飮茶點心或魚、肉等沾料食用 時’可給予極佳之風味及口感。另外，製造後所得之醃漬 後調味液，具有優異之風味，亦可作爲調味料使用。 實施例2 於本實施例中使用不同的醬油底調味液，製造本發明 -14- (11) (11)200305374 之醃漬物。與實施例1同樣地進行調製細切青辣椒及放A 該辣椒於容器，以及注入醬油底調味液於該容器。但是， 本實施例中醬油底調味液之組成爲II 6 5重量份之醬油、5 重量份之魅胺酸一鈉及0.3重量份之核酸。與實施例i同 樣地繼續浸漬上述之細切青辣椒於調味液，而得本發明之 醃漬物。 如此所得之醃漬物，雖與實施例1相異，但是與其同 樣地具有極佳之風味。 實施例3 使用另外不同的醬油底調味液，製造本發明之醃漬物 。與實施例‘ 1同樣地進行調製細切青辣椒及放作該辣椒於 容器，以及注入醬油底調味液於該容器。但是，本實施例 中醬油底調味液之組成爲1 1 69重量份之醬油、20重量份 之薑、1重量份之魅胺酸一鈉及〇·ΐ重量份之核酸。與實 施例1同樣地繼續浸漬上述之細切青辣椒於調味液，而得 本發明之醃漬物。 如此所得之醃漬物亦具有良好的風味。 實施例4 使用食用醋以調整酸鹼値等爲目的之醃漬物例。與實 施例1同樣地進行調製細切青辣椒及放入該辣椒於容器， 以及注入醬油底調味液於該容器。但是’本實施例中醬油 底調味液之組成爲1 1 3 1重量份之醬油、20重量份之薑、 -15- (12) (12)200305374 1重裏份之麩胺酸一鈉、0」重量份之核酸及37·5重量份 之食用醋。與實施例1同樣地繼續浸漬上述之細切青辣椒 於調味液，而得本發明之醃漬物。 本發明之醃漬物，獨特且風味佳所以可提升食用者對 於青辣椒之喜好性，因此，有益於增進健康。醃漬本發明 之醃^物後之調味液亦呈現極爲良好之風味，可作爲優異 之調味料使用。200305374 Π) 发明, description of the invention [Technical field to which the invention belongs] The present invention relates to novel pickles, especially to spicy green peppers. In addition, the present invention relates to a method for producing the above-mentioned pickles, that is, a method for producing a pickle of hot pepper, and further to a seasoning formed by the pickled seasoning liquid obtained after the manufacturing. [Previous technology] Pepper is a food ingredient that has been used since ancient times. Capsicum is a plant fruit of the genus Capsicum in the family Solanaceae and is cultivated around the world. There are hot pepper varieties (eagle claws, hachibo, cayenne pepper, ja lap eno, etc.) and sweet varieties (mountain, fushimi, small green pepper, sweet pepper, etc.) according to their flavor It can be used in a variety of dishes with a spicy level. Especially hot peppers, when fully ripe, become dark red, the so-called red peppers, which are mainly used as spices. The spicy component of capsicum is a chemical substance called capsaici η, 8-methy 1 -N-vanillyl -6-nonenamide. It is known for various physiological activities, such as the concentration of adrenaline in blood or free fatty acids. Concentration, showing a lifting effect. Therefore, due to this effect, capsaicin can promote fat metabolism in the body, improve the ability of the organism to move, or have a weight loss effect. The red peppers mentioned above sometimes have a spicy taste, and the red pepper itself lacks the spicy taste. Other flavors, such as children who do not like spiciness, do not like to actively consume it. Therefore, in order to make the above-mentioned peppers beneficial to health, processed into more -5- (2) 200305374, the food that is easy to ingest has a unique and far-reaching uniqueness that has never been seen before. Here, in order to improve the pickles and improve The flavor of the food makes it easy to be deficient in the effects of nutrients, acids and vitamins on fresh foods, and therefore the food. It is consumed in both East and West, and mustard, etc. In Japanese food in Western cuisine, radish, wheat miso and soy miso are preferred). Secondly, soy sauce is used in the soy sauce used in the Japanese version of the soy sauce, light-colored soy sauce, thick soy sauce. Soy sauce is made with soy sauce and soybeans. Light-colored soy sauce is the main raw material, but it is processed by adding more salt. Thick Soy sauce is made by adding a very small amount of wheat-based soy sauce to the beans, and adding salt to the soy sauce 麴. White soy sauce is made by adding a small amount of soybeans to any kind of soy sauce, which can be used for the purpose of making pickles. In particular, it provides chili as the most suitable food. It has the preservation of fresh raw materials such as vegetables and is unique. It also has supplements such as trace minerals or essential amines. Pickles have been used in various ways since ancient times. Pickles, such as pickles used in Chinese cuisine. Or melons, eggplants and other miso (rice flavor, rice bran miso, salt pickling, etc.) as a representative seasoning liquid for edible pickles. According to Japanese agricultural and forestry specifications, it is classified as dark, remanufactured soy sauce and white soy sauce. Wheat and salt are the main raw materials. They use the same fermentation inhibition or heating at low temperature as the dark soy sauce. (The heated soy sauce has a unique aroma and is used in the production. The remanufactured soy sauce is used to make dark unheated soy sauce. Instead of adding wheat flour as the main raw material, the lighter color of the soy sauce has a lighter color. Features, applied to various dishes, Keli-6- (3) (3) 200305374 However, 'Pepper is marinated in soy sauce, In particular, the green peppers that were marinated before the peppers were fully matured are not known. [Summary of the Invention] Disclosure of the Invention Therefore, the present invention is to provide increased preference, good flavor and good health. Green pepper is a food with basic ingredients, especially for pickles. In addition, the present invention aims to provide a simple manufacturing method for the pickles. And, The present invention also provides a seasoning using the seasoning liquid produced by the time when the pickle is produced. The present inventor has worked hard for foods that use green pepper as a basic raw material for increasing preferences, good flavors, and beneficial to health As a result of the research, it was found that, particularly, the green peppers of a spicy type are marinated in a soy sauce seasoning liquid to obtain novel and highly preferred pickles. Therefore, the first aspect of the present invention is (1) in a soy sauce seasoning liquid In particular, the green pepper pickles produced by pickling hot chili peppers. Especially, the hot chili peppers are green peppers from Yamato Red E type, which is extremely excellent in flavor. Therefore, the second aspect of the present invention Item (2) The pickles described in (1) above, the green peppers of the above-mentioned spicy type are derived from Yamato Red E. The soy sauce base seasoning liquid for making the above pickles can be used even without the soy sauce itself. Effect, but it contains various other seasonings, especially the sweetness ingredients (monosodium glutamate (Glutamic aeid -7- (4) (4) 200305374 monosodium), amino acids or various nucleic acids) Ginger Alcoholic ingredients such as cooking wine and 95% alcohol can make the pickle of the present invention have better flavor. Therefore, items 3 to 6 of the present invention are (3) the above (1) or (2) In the pickle described, the soy sauce seasoning liquid contains at least one sweet component selected from the group consisting of amino acids and nucleic acids. (4) The pickle described in (3) above, the sweet component is bran Monosodium amine acid salt (5) The pickle according to any one of the above (1) to (4), wherein the soy sauce base seasoning liquid further contains ginger and / or ginger juice, and (6) the above (1) In the pickle according to any one of the above (5) to (5), the soy sauce base seasoning liquid described above further contains an alcohol component. The pickle of the present invention is particularly suitable for the production of finely cut green peppers, which can further improve its flavor and Taste. Therefore, the seventh to the ninth aspects of the present invention are (7) a method for manufacturing a green pepper pickle, which method comprises the following steps: (A) After removing the pungent green pepper, finely cut the green pepper Pepper, and (B) the above method characterized in that the finely cut green pepper is dipped in a soy sauce seasoning liquid, (8) the method for producing a pickle according to (7) above, which is based on the above (B) In the step, the method characterized by adding at least one more sweet component selected from the group consisting of amino acids and nucleic acids to a soy sauce seasoning liquid 'and (9) the manufacturing method described in (7) or (8) above -8- (5) (5) 200305374, add ginger, ginger juice and / or alcohol to the soy sauce seasoning liquid. Therefore, the seasoning liquid used in the pickling remaining after the pickles are prepared as described above has a unique flavor and can be used alone as a seasoning. Therefore, the tenth item of the present invention (10) is a seasoning formed by the pickling seasoning liquid of the pickle described in the above (1). The pickle of the present invention is unique and has an excellent flavor, so it can enhance the preference of consumers for green peppers. Therefore, it is beneficial to improve health. The seasoning liquid after pickling the present invention exhibits extremely good flavor and can be used as an excellent seasoning. The best form for carrying out the invention The pepper used in the pickle of the present invention is a hot pepper. Chili peppers are representative of the spicy varieties such as Eagle Claw, Hachibana, Fushimi, Cayenne pepper, and Jalapeno. They do not use the sweetness of small green peppers and sweet peppers. Variety. Suitable hot peppers, such as the Japanese cultivated Motohawks, Mawhawks, Mitaka, Hachibana, Nikko, and Fushimi Shin, are not limited to this. From the viewpoint of flavor and the like, a particularly suitable type of hot pepper is Yamato Red E. In addition, these hot peppers can be used individually or in combination with other hot peppers. Here, the hot pepper is "green pepper", that is, the immature (green) fruits of the above-mentioned hot peppers before full maturity, and the mature deep red fruits (so-called red pepper) are not used. . The reason is that green (6) (6) 200305374 peppers are rich in unique and suitable aromas not found in crimson red peppers. In addition, the spicy flavor of green peppers is obviously weaker than that of red peppers. Therefore, the use of green peppers The flavor of the pickles is almost completely different from that when using red pepper. The present invention provides a green pepper pickle obtained by marinating the above-mentioned spicy green peppers in a soy sauce base seasoning liquid. The soy sauce base seasoning liquid means various soy sauces brewed in the past, or those which are appropriately mixed, or a soy sauce flavoring liquid based on the soy sauce or its mixed liquid as a main ingredient. Suitable soy sauces are dark, light, thick, remanufactured or white soy sauces that have been brewed in Japan in the past. Especially suitable soy sauces are dark soy sauces. When the above-mentioned soy sauce seasoning liquid contains a sub-component other than soy sauce, the sub-component may be appropriately selected from alcohol components such as amino acids or nucleic acids as ginger components, ginger, ginger juice, cooking wine, and the like. In other words, in order to further modify or improve the flavor of the pickles, the soy sauce seasoning liquid may contain sweetness ingredients, ginger (finely cut or ginger grains), ginger juice, and / or alcoholic ingredients such as cooking wine. On the other hand, miso and sugar are not used because of flavor problems. Among the above, the use of the sweetness ingredient system makes the flavor of the pickle of the present invention more favorable. The sweetness component referred to in the present invention is at least one selected from the group consisting of amino acids and nucleic acids. The amino acids may include, for example, glutamic acid including monosodium glutamate (MSG, so-called gustamine), Glycine, alanine, and histidine 'can be exemplified by inosine monophosphate (IMP), guanosine monophosphate (GMP), and xanthine monophosphate (GMP) xanthosine -10- (7) (7) 200305374 monophosphate (XMP) and its sodium salt. Monosodium glutamate (MSG) is particularly preferred. In addition, the use of these sweetness ingredients, especially the combination of amino acid and nucleic acid-based sweetness ingredients, is suitable. Among them, MS G and IMP or GMP can improve the flavor of the pickles of the present invention to an excellent level. In addition, adenosine monophosphate (AMP), which has less sweet taste when used alone, can also exhibit sufficient effects when used with MSG. Therefore, the nucleic acid-based sweet taste component of the present invention also includes the amp. In the soy sauce base seasoning liquid used in the invention, the added amount of the sweetness component of the amino acid or nucleic acid is relative to 1 L of the seasoning liquid, and the total sweetness component is about 0.5g to 30g, and about ig to i5g is suitable. The above-mentioned seasoning liquid which is added to 1 L with a combination of MSG of lg to 10g and nucleic acid of lg to 0.5g is particularly suitable. The sweetness ingredient can be added to the soy sauce seasoning liquid, which can be performed at any stage of the manufacturing process. For example, the above sweet taste ingredient can be added to the soy sauce in advance, and the soy sauce seasoning liquid can be mixed to marinate the green pepper. Among them, in addition, it is also simpler, firstly pickle the above-mentioned fine-cut green peppers in soy sauce, and then add the sweetness ingredients to them in order or one at a time. In addition, as mentioned above, the soy sauce base seasoning liquid used in the preparation of the pickles of the present invention may further contain alcohol components such as ginger (filaments and ginger grains), ginger juice, and cooking wine, especially ginger or ginger When the juice is green, the green pepper has a slight green odor, which is beneficial to mask it. Its added amount is relative to 1 L of seasoning liquid. Ginger is about 5 to 40 g, preferably about 15 to 25 g, ginger juice is 5 to 40 g, and about 15 to 25 g is suitable. In addition, 95% alcohol About 10 to 40 g 'is preferably about 15 to 20 g. When cooking wine is added as an alcohol component -11-(8) (8) 200305374, it is appropriate to add about 0.5 to 4% by weight of alcohol relative to 1L of the above-mentioned seasoning liquid, and about 2% by weight is preferable. You can also add grave, cranberry juice and / or alcohol ingredients to the soy sauce seasoning solution in the same steps as the sweet ingredients mentioned above. It can also be simpler, first pickle the above-mentioned finely cut green peppers in soy sauce and add them sequentially or one at a time Ginger is equal to c | ii 〇 In a more specific example of the pickle preparation of the present invention, after removing the green peppers of the spicy type, the green peppers are finely cut to a width of 1 mm to 1 cm, preferably 2 mm to 3. mm. The left and right cut circles are particularly good, and they are placed in an appropriately sized container. The capacity of the green pepper in the container can be increased or decreased according to the finely cut shape of the container or green pepper, the flavor and taste of the purpose. The green peppers can be placed in a container to be slightly full without actively compressing the green peppers, or the green peppers can be compressed more aggressively and placed in more containers. Afterwards, the above-mentioned soy sauce seasoning liquid is poured into the container, so that the finely cut green pepper is marinated in the soy sauce seasoning liquid. The injection amount of the soy sauce seasoning liquid may also be increased according to the flavor of the purpose or the pickling time of the green pepper. Less. In the method for manufacturing a pickle according to the present invention, the weight ratio of the weight of the finely cut green pepper to the infused soy sauce seasoning liquid is relative to 1 part by weight of the green pepper, and the soy sauce seasoning liquid is 1 to 5 parts by weight, relative to 1 part by weight of the green chili soy sauce seasoning liquid is preferably 1.5 to 3 parts by weight, and 1 part by weight of the green chili soy sauce seasoning liquid is preferably 2 to 2.5 parts by weight. The time for marinating the finely cut green peppers in the soy sauce seasoning liquid can be appropriately increased or decreased according to the flavor required by the marinade, and it is sufficient to marinate at room temperature for several hours or more. It is best to eat it for several days to about one week. In addition, -12- (9) (9) 200305374, even if pickled for more than 3 months, there is no problem with its quality. In addition, when stored under refrigeration, pickled for more than 6 months without any problems. That is, the pickle of the present invention is also highly preservative, and the heat treatment originally used in the manufacturing step is not required. In addition, in general, the pickles of the present invention do not require the use of food additives, and may be added if necessary. In particular, in order to improve the preservation, the pH of the pickle is adjusted to about 4 to 5, for example, a food additive having a pH adjustment function can also be used. For this purpose, edible vinegar can be used to the extent that the flavor of the pickles is not compromised. The pickled material thus prepared is separated from the seasoned liquid prepared by the pickling method according to a separation method known to the practitioner to isolate the pickled material of the present invention. In addition, the pickle of the present invention is industrially manufactured, and the seasoning liquid does not need to be completely separated. For example, 'The pickle of the present invention can directly immerse the above-mentioned fine-cut green pepper in a soy sauce seasoning liquid, such as The shape of the bottle circulates. When eating, just take out the pickle. As described above, the pickled soy sauce base seasoning liquid obtained after manufacturing the pickle of the present invention contains an extract component derived from green pepper, and therefore, has a very good flavor itself. The seasoning liquid obtained after the pickling is finished is not only Japanese food, but also can be applied to various dishes. For example, just pouring the seasoning liquid on rice can also produce a very good flavor. Therefore, 'the pickling is finished, and the seasoning liquid system separated from the above-mentioned pickles can be directly used as a new g-seasoning ingredient. Secondly, the -13- (10) (10) 200305374 seasoning obtained by the novel pickle and the seasoning liquid after pickling, which have the high preference, good flavor and good health promotion, can be simply manufactured. Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples. [Embodiment] Example 1 After the Japanese-made hot-spiced green pepper (variety: from Yamato Red E type) was removed to the emperor, the fruit portion was finely cut to a width of about 2 mm to 3 mm. In addition, the total weight of green peppers before de-dipping was 1,306 g, and the edible fruit portion after de-dipping was 1,150 g (about 88% retained). Next, divide 1 1 5 g of this finely cut green pepper and put it into the container actively, but not pressurize. In a container of finely cut green peppers, pour 2 5 3 g of a Japanese-made dark soy sauce-based seasoning liquid (soy sauce seasoning liquid), and marinate the finely cut green peppers in the seasoning liquid. The composition of the soy sauce seasoning liquid is 1 160 parts by weight of soy sauce, 20 parts by weight of ginger, 10 parts by weight of monosodium glutamate, and 0.5 parts by weight of nucleic acid. Then, it was left to stand at room temperature, and it continued to pickle, and the green pepper pickle of this invention was manufactured. The pickle thus obtained has an excellent flavor, and can be directly placed on rice or porridge 'or mixed with natto, or used as a dipping tea snack or fish, meat and other condiments' to give excellent flavor and mouthfeel. In addition, the pickled seasoning liquid obtained after manufacturing has excellent flavor and can also be used as a seasoning. Example 2 In this example, different soy sauce base seasoning liquids were used to produce the pickles of the present invention -14- (11) (11) 200305374. The same procedure as in Example 1 was followed to prepare finely cut green peppers and put the peppers in a container, and inject a soy sauce seasoning liquid into the container. However, the composition of the soy sauce seasoning liquid in this embodiment is II 6 5 parts by weight of soy sauce, 5 parts by weight of melamine monosodium and 0.3 parts by weight of nucleic acid. In the same manner as in Example i, the above-mentioned finely cut green pepper was continuously dipped in the seasoning liquid to obtain the pickle of the present invention. Although the pickle thus obtained was different from Example 1, it had the same excellent flavor as that of Example 1. Example 3 A different soy sauce base seasoning liquid was used to make the pickle of the present invention. In the same manner as in Example '1, finely cut green peppers were prepared and placed in a container, and a soy sauce seasoning liquid was poured into the container. However, in this embodiment, the composition of the soy sauce seasoning liquid is 1 69 parts by weight of soy sauce, 20 parts by weight of ginger, 1 part by weight of sodium melamine monosodium, and 0. part by weight of nucleic acid. In the same manner as in Example 1, the above-mentioned finely cut green pepper was dipped in the seasoning liquid to obtain the pickle of the present invention. The pickles thus obtained also have good flavor. Example 4 An example of a pickle using edible vinegar for the purpose of adjusting pH, alkalinity, and the like. In the same manner as in Example 1, finely cut green peppers were prepared, the peppers were placed in a container, and a soy sauce seasoning liquid was poured into the container. However, the composition of the soy sauce seasoning liquid in this example is 1 1 3 1 parts by weight of soy sauce, 20 parts by weight of ginger, -15- (12) (12) 200305374 1 part by weight of monosodium glutamate, 0 "Parts by weight of nucleic acid and 37.5 parts by weight of edible vinegar. In the same manner as in Example 1, the above-mentioned finely cut green pepper was continuously dipped in a seasoning liquid to obtain a pickle of the present invention. The pickle of the present invention is unique and has a good flavor, so it can enhance the preference of the eater for green peppers, and therefore, it is beneficial to improve health. The seasoning liquid after pickling the picklings of the present invention also exhibits extremely good flavor, and can be used as an excellent seasoning.
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