PROBLEM TO BE SOLVED: To provide a method for producing seasoning containing fruits of Japanese pepper by harvesting fruits of Japanese pepper in a period not to lose a fresh color of fruits of Japanese pepper, processing fruits of Japanese pepper, storing fruits of Japanese pepper as a seasoning raw material, securing a raw material for offering articles throughout the year and using the raw material, since, although green fruits of Japanese pepper have a bright color, pronounced flavor and pungent taste, fruits of Japanese pepper change a taste by freshness and a harvesting period and are used only in flavoring of a food boiled in soy sauce or in Shichimi-togarasi (a mixture of seven kinds of spices including red pepper) conventionally, therefore, generally seasoning, etc., taking advantage of a fine green color and having pronounced flavor and pungent taste of Japanese pepper do not exist and are not tasted.SOLUTION: Fruits of Japanese pepper are harvested in a state in which the fruits are fully aged in green and washed with water to remove waste and dust. The fruits of Japanese pepper are dried by a freeze drier. Each proper amount of olive oil, salad oil, granular Japanese pepper, salt, lemon vinegar, brewed vinegar and delicious taste seasoning is added to the fruits of Japanese pepper and mixed by a mixer to give bright and green sauce-like seasoning. The method for preparing mayonnaise-like seasoning includes adding egg yolk to the seasoning and mixing the mixture by a mixer.COPYRIGHT: (C)2012,JPO&INPIT【課題】 緑の山椒の実は、色が鮮やかで風味と辛味が鮮烈だが、鮮度と収穫時期によって味が変わるため、これまでは佃煮の香味付や七味唐辛子等にしか利用されていなかった。従って、一般には綺麗な緑の色を活かし、且つ山椒の持つ鮮烈な風味と辛味を味わえる調味料等は存在せず、味わう事が出来なかった。然るに、本発明は、山椒の実の新鮮な色を損なわない時期に収穫し、加工して調味料原料として保存し、年間を通じて同物品の用途に供するための原料を確保し、それを使用した山椒の実入り調味料の製造方法を提供する。【解決手段】 山椒の実は緑色に良く熟成した状態で収穫し、水洗いをし、ゴミや埃を取る。これを凍結乾燥器で乾かす。オリーブオイル、サラダオイル、粒山椒、塩、レモン酢、醸造酢と旨味調味料を適量ずつ加えてミキサーに掛け、鮮やかな緑色のソース風調味料を得る事を特徴とする。また、卵黄を加えて、ミキサーに掛け、マヨネーズ風調味料に仕立てる方法も有る。
