JP2000125811A - Mineral-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mineral-containing food capable of safely and naturally supplying mineral components, preventing mineral deficiency and useful as a health food, a nourishing food, etc., by including a mineral microorganism. SOLUTION: This mineral-containing food contains a mineral microorganism such as a mineral yeast. The mineral yeast is obtained by, e.g. subjecting yeast to slowly stirring and/or shaking treatment in a suspended state in a solution containing >=2,000 ppm of iron, as an iron-highly containing yeast containing >=15,000 ppm of iron per a dried fungus body. Preferably, an adding amount of the mineral microorganism is 0.01-15 wt.% based on a food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a food product containing a mineral as an active ingredient, which can be easily consumed for supplementing the mineral. The present invention provides a health food, a fortified food, a nutritional supplement, and a nutritional beverage for the purpose of further enhancing nutritional properties by using a microorganism containing a mineral in a cell as a food.

[0002]

2. Description of the Related Art In recent years, the dietary life has been enriched and has been greatly improved. However, the lack of not only important nutrients but also minerals in living organisms is not limited to developing countries.
It is widely recognized in developed countries. 1996 National Nutrition Survey Results (Food and Development, VOL33, N
According to O6, pp 47-52 (1998)), the daily intake of nutritional surveys per person in Japan is lower than that of the previous year, as shown in the table below. Not only calcium, which is said to be insufficient until now, but also animal proteins and lipids, which have been increasing, are decreasing.

[0003]

[Table 1] Annual changes in intake such as nutrients ──────────────────────────────────── Showa 50 Year 1993 1994 1996 1995 (1975) (1993) (1994) (1995) (1996) ────────────────────── ────────────── Energy (kcal) 2,226 2,034 2,023 2,042 2,002 Protein (g) 81.0 79.5 79.7 81.5 80 .1 Animal (g) 38.9 42.2 42.5 44.4 43.1 Fat (g) 55.2 58.1 58.0 59.9 58.9 58.9 Animal (g) 26 .2 28.3 28.5 29.8 29.3 Carbohydrate (g) 335 285 282 280 274 Calcium (mg) 552 537 545 585 573 Iron (mg) 10.8 11.2 11.3 11.8 11.1 7 Salt (Na conversion) (g) 13.5 12.8 12.8 13.2 13.0 Vitamin A (IU) 1,899 2,603 2,602 2,840 2,836 Vitamin B1 (mg) 1.39 1.22 1.21 1.22 1 .21 Vitamin B2 (mg) 1.23 1.34 1.35 1.47 1.43 Vitamin C (mg) 138 117 117 117 135 ────────────────── ────────────────── Excerpted from (Food and Development, VOL33, NO6, pp47-52 (1998))

In general, minerals are not only major elements (C, H, 0, N, S) found in the human body, but also minor minerals important in the fields of medicine, nutrition and food science, that is, major minerals as minerals. Sodium (Na), potassium (K), chlor (Cl), calcium (C
a), magnesium (Mg), phosphorus (P), sulfur (S)
And iron (Fe), zinc (Z
n), copper (Cu), manganese (Mn), cobalt (C
o), chromium (Cr), iodine (I), molybdenum (M
o) and 16 metal elements of selenium (Se) (FOOD Style 21, VOL2, NO9, pp
25-28 (1998)). These 16 types of minerals are called essential metals or essential minerals, and their inherent deficiencies have been elucidated. For example, magnesium, which is one of the minerals, is generally extremely inadequate to be taken into the human body, and it is currently difficult to take it from natural products. It is said that a deficiency of magnesium in the human body causes depression, anxiety, slowing of emotions, further excitement, mental disorders such as mental confusion, fatigue, mental and physical disorders. The following table shows an example of the mineral deficiency and the required amount of the essential metal.

[0005]

[Table 2] Metal deficiency and essential metal requirements ─────────────────────────────────── Japan requirements (mg) US requirement (mg) Typical deficiency ─────────────────────────────────── Na 3,937-muscle pain, convulsions K 2,000 *-myasthenia, arrhythmia P 1,300 * 800 bone disease Ca 600 800 osteoporosis Mg 300 * 350 heart disease Fe 10 10 anemia Zn-15 taste blindness, hair loss Cu- 1.5-3.0 Malignant disease Mn-2.0-5.0 Bone lesion I-0.15 goiter Se-0.07 Heart disease Mo-0.075-0.25 Brain damage Co-Malignant disease Cr-0.05-0.2 Decrease in glucose tolerance ─────────────────────────────────── Food and development, VOL33, NO2, pp10~12 (1998)) ※ target intake (mg / day)

[0006] In recent years, there have been many reports on the increase of nutrient elements in microbial cells such as yeast and lactic acid bacteria. That is, the method for producing a mineral-containing microorganism is based on a study in which elements such as chromium, germanium, selenium, copper or iron are absorbed and accumulated in yeast and extracted as a water-soluble form (A
gric. Biol. Chem. 43.1687 (19
79), JP-A-60-75279, JP-A-5-199
862, JP-A-5-176758, JP-A-62-1
No. 34083, JP-B-61-9835, JP-A-8-3
No. 32081, JP-A-8-33282, JP-A-8-320
No. 3,332,083) and reports that yeasts containing high iron content are obtained by culturing or stirring in a medium containing iron salts (Japanese Patent Application Laid-Open Nos. 54-157890 and 57-68783).
And JP-A-5-199862). However, all research reports relate to production methods for high absorption and accumulation in microorganisms.

[0007] The elucidation of the physiological functions of minerals and the method of producing mineral-containing microorganisms has progressed as described above, and the necessity has begun to be recognized in addition to the increase in people's health consciousness. At present, insufficient nutrient elements are supplied and ingested in the form of tablets, granules and the like at times such as between meals and after meals. However, to supply and ingest separately from the daily diet,
Problems such as forgetting or erroneous timing have occurred, and a simple supply and ingestion method of nutrient elements has been desired.

[0008]

DISCLOSURE OF THE INVENTION The present invention relates to a method of preventing the deficiency of minerals in the human body and preventing and / or alleviating mineral deficiency by using a microorganism containing a mineral in a cell as a food. It is a natural mineral-containing food, which provides food that can be naturally replenished and ingested in the diet, while also exhibiting the original delicious taste when eating and drinking, and moreover, the mineral component in the food is suitable for the intake balance of the human body It is intended to provide foods added in proportions.

[0009]

Means for Solving the Problems The present inventors have focused on the use of microorganisms containing minerals in cells for foods. It is a safe mineral-containing food for preventing and / or alleviating various mineral deficiencies, and considered to be naturally replenishable and ingestible during a diet.

[0010] The present invention provides a mineral-containing food containing a mineral microorganism. The present invention provides a mineral-containing food using a mineral yeast as a mineral microorganism, and provides a baked food, a cream for baked goods, a sauce, a soup, a curry, and the like as the mineral-containing food containing the mineral microorganism.

The mineral of the present invention is a general term for elements other than the four elements of hydrogen, carbon, nitrogen and oxygen in the fields of medicine, nutrition and food science. Note that mineral (inorganic) and inorganic (substance) are strictly different terms. Preferably, sodium (Na), potassium (K), chlor (Cl), calcium (Ca), which are essential elements in the human body and are called main minerals,
Magnesium (Mg), phosphorus (P), sulfur (S), iron (Fe), zinc (Zn), copper (C)
u), manganese (Mn), cobalt (Co) called trace element II, chromium (Cr), iodine (I), molybdenum (Mo), and selenium (Se). When the minerals are classified according to the amount of intake by a person's diet, the minerals whose daily intake by diet is approximately 100 mg or more are classified as “main minerals”. A mineral whose daily intake is less than about 100 mg is referred to as a “trace element”, and trace elements are further classified as “trace element I” whose daily intake is about 1 mg or more and 1 mg.
Less than “trace element II” (Food Sty
le21, VOL2, NO9 (19988.9)).

The microorganism of the present invention means a microorganism whose microbial cells are used for food production, and the microbial cells themselves are used for food and safety is recognized. Microorganisms corresponding to these include yeasts, incomplete bacteria, fungi such as basidiomycetes, and bacteria. Preferably, any edible yeast may be used, and any of live bacteria, dead bacteria, or a wet or dry state can be used. Examples of such yeast include beer yeast, baker's yeast, wine yeast, sake yeast, alcohol yeast, and miso soy sauce yeast. For example, Saccharomyces, Hansenula, Candida (Can)
genus dida), Torulasupora
a) A wide variety of yeasts belonging to the genus, the genus Torulopsis, the genus Mycotorula and the like can be used in the present invention. Usually, one type of yeast is used, but if necessary, a mixture of a plurality of types may be used.

[0013] The mineral microorganism of the present invention refers to the above-mentioned microorganism containing the above-mentioned mineral in a cell. The mineral microorganisms can be used alone or in combination of plural kinds of the minerals, and the microorganisms may be used in combination of one or more kinds. The amount of addition can also be appropriately changed depending on the type, form, purpose of use, etc. of the food, and is not limited. The advantage of using the minerals contained in the mineral microorganisms is that i) all mineral components are in the form of ions or molecules, compared to chemical inorganic salts which are usually used as a mineral raw material, and organic substances such as proteins in bacterial cells are used. Since it is present in a state of being combined with and incorporated into components, it can not only effectively replenish minerals without feeling the flavor unique to inorganic metal salts, but also improves its absorbability into the body. ii) It is necessary to carefully control the safety aspects in order to use it in foods, and we would like to conduct acute toxicity tests, mutagenicity tests, etc., but commercial products (mineral yeast-Fe, mineral yeast-Mg, The results of acute toxicity tests and mutagenicity tests on mineral yeast-Zn (manufactured by Oriental Yeast Co., Ltd.) have been proven to be safe. iii) A food material containing various nutrients such as proteins, sugars, vitamins, glutathione, etc. of the microorganism itself in addition to minerals, and has multi-nutrient material significance. iv) Natural materials using edible microorganisms.

The amount of the mineral microorganism of the present invention to be added to the food or drink can be appropriately changed as described above, but the amount is shown in% by weight. This is a dry matter equivalent of a mineral microorganism, and is, for example, a solid method or a liquid method in the yeast test method for bread (Japanese East Industry Association technical report, No. 60).
No. 87, November 1990).
This is a value converted into a weight excluding the water content. For example, the solid state method is as follows. A weighing bottle in which about 3 g of a sample was previously dried and weighed (caliber 5.5 cm, diameter 5 cm,
It is preferred to use a weighing bottle 2.5 cm deep. ), Dried in a 105 ° C air bath for 5 hours, covered with a weighing bottle, transferred to a desiccator, allowed to reach room temperature, and immediately weighed. The water content is calculated by the following equation.

Water content (%) = (W1-W2) × 100 / (W
1-W0) where W0: weight of the weighing bottle only W1: weight of the sample taken in the weighing bottle W2: weight after drying for 5 hours The weight excluding water determined as above is calculated as dry matter. Value.

The time of addition to the food is not particularly limited, but mineral microorganisms may be added to the raw material in advance, during production, or at the stage when the food is completed, and may be appropriately selected in consideration of workability. do it. In addition, from the point of being uniformly mixed in food, depending on the form of mineral microorganisms,
The timing of the addition may be selected. For example, if it is a paste, it may be mixed and stirred with the paste raw material in advance, and if it is a powder, it may be added and mixed with the powder raw material.

The method for producing a mineral yeast of the present invention is not limited. For example, the method for producing a yeast having a high iron content in a yeast containing iron as a mineral includes:
The method may be carried out according to the method described in JP-A-8-332083, that is, in a solution containing 2,000 ppm or more of iron, the yeast is slowly stirred and / or shaken in a suspended state to dry the yeast. 15,000 iron per cell
An iron-rich yeast containing at least ppm is obtained. For example, the method for producing a zinc-rich yeast of a yeast containing zinc as a mineral may be carried out according to the method described in JP-A-8-332022, that is, when zinc is added to 3,000
By subjecting the yeast to a suspension and non-proliferating stirring and / or shaking treatment in a solution containing 0 ppm or more, a zinc-rich yeast containing 10,000 ppm or more zinc per dry cell can be obtained. Further, for example, the method for producing a yeast high in magnesium containing magnesium as a mineral may be performed according to the method described in JP-A-8-332081, that is, at least 50 ppm or more of magnesium and sugar used. The yeast is cultured in the presence of a phosphorus compound containing at least 4% of the amount of phosphorus. Alternatively, yeast is suspended and aerobically stirred and / or shaken with a solution containing 5,000 ppm or more of magnesium. The resulting magnesium-containing yeast contains 2,000 to 5,000 ppm of magnesium per dry cell.
A magnesium-rich yeast containing the above is obtained. The production conditions are not limited to these, and the method and conditions for the desired mineral-containing yeast can be appropriately selected and improved depending on the use of various foods.

The mineral-containing food of the present invention is a food or drink comprising the above-mentioned mineral microorganisms in food and / or food ingredients. Mineral-containing foods include okonomiyaki dough, noodles (udon, buckwheat, Chinese noodles, spaghetti, etc.), dumplings, shoyu, wonton and other skins and their ingredients, bread, rice, rice grain, processed rice, margarine,
Oil and fat products such as dressings, mayonnaise, soybean products such as tofu, miso, and kinako, processed meat products such as ham, bacon, sausage, kamaboko, chikuwa, hampon,
Fish processed products such as fish sausage and processed fish eggs, dairy products such as yogurt, butter, cheese, ice cream,
All forms of foods are included, such as processed fruits such as jams, processed vegetables such as pickles, chocolates, biscuits, cakes, caramels, candy, chewing gum, jellies, rice crackers, confectionery such as confectionery, and gummy confections. In addition, the food of the present invention may be added to soups such as seafood, corn, onion, tomato, potage, miso soup, sauces such as yakiniku, yakitori, tofu, and sprinkles. Not only foods in general, but also various drinks such as juice, coffee, black tea, green tea, oolong tea, carbonated drinks, sports drinks, milk, and seasonings such as soy sauce, sauce, and mirin can be included.

The baked food of the present invention contains a mineral microorganism in the baked food and / or raw material, and is not limited to the baked food, but includes rice confectionery (for example, rice crackers, hail, etc.), bread, crepe, warehouse, and cookies. , Biscuits, crackers, snacks and the like. These are generally manufactured by mixing raw materials such as flour, rice flour, rye, and the like, oils and fats, saccharides, swelling agents, water, and the like, and then forming them into an appropriate shape and baking. Moreover, baked foods are widely used in hospital foods, baby foods, school lunches, and the like because they are particularly excellent in digestibility and absorbability. For example, the above-mentioned bread, with flours (flour, rye, etc.),
The flour is prepared by blending 0.01 to 5.0% by weight of mineral microorganisms with the flour, adding necessary additives to the blend, and producing the mixture by a conventional method. More specifically, but not exclusively, ingredients for producing bread, such as flour as a main ingredient, yeast, mineral microorganisms, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, water-in-oil) Emulsifying composition, oil-in-water emulsifying composition, etc.), water (kneading water), dairy products, salt, saccharides, etc., and if necessary, emulsifiers, seasonings (glutamic acids,
Nucleic acids), preservatives, vitamins, calcium and other enhancers, proteins, reducing agents (such as ascorbic acid or its salts), and one or more flavors are added, kneaded, and baked through a fermentation process. To tell. Of course, bread filled with filling or the like is also included in the bread referred to in the present invention. That is, the bread in the present invention means bread, special bread, cooked bread, sweet bread, steamed bread and the like. For example, white bread, black bread, French bread,
Variety red and roll (table roll, buns, butter roll, etc.). Special breads such as grissini, muffin, rusk, etc., cooking breads such as hot dogs, hamburgers, pizza pies, etc., and sweet breads such as jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet rolls, rich goods (croissant, brioche, danish) Pastries), and steamed breads include meat buns and buns. The bread making method generally includes a medium bread making method and a straight bread making method, but is not limited in the present invention. The addition time of the mineral microorganisms may be added together with the raw material for bread making, or the mineral microorganisms may be added at the time of molding. In other words, the process is not limited to the step of sprinkling the dough on the side of the sprinkled dough in the step of spreading the dough thinly while removing the gas during molding, closing the sprinkled side of the dough while rolling, folding and spreading.

The cream for bread confectionery of the present invention contains a mineral microorganism in the cream for bread confectionery and / or the raw material, and is applied to breads and confectionery as a cream for bread confectionery, such as topping, sand and coating. ,
Filling and kneading into dough are mentioned. The cream for bread confectionery includes, but is not limited to, butter, chocolate, processed fruit products such as jams,
Mousse, custard, flower paste, oil-in-water (W
/ O) emulsified products, water-in-oil (O / W) emulsified products, and water-in-oil-in-water (W / O / W) emulsified products such as butter cream and whipped cream.

For example, the above-mentioned flower paste can be used to mix flour such as flour and mineral microorganisms with flour in a 0.0
1 to 10% by weight is mixed and heated together with water, sugars, fats and oils to make a paste. More specifically, flour, powders such as corn starch and processed starch, mineral microorganisms, sugars such as sugar and syrup, oils and fats such as margarine and shortening, etc., as required, dairy products, eggs, chocolate and cocoa, etc. Taste components, flavors,
Colorants, natural gums, etc. are added to water, mixed, emulsified and heated to gelatinize the starch into pastes or sheets, and then eaten by filling or applying to breads or confectionery. Collectively. The method for producing the present flower paste is not particularly limited except that it contains a mineral microorganism, and can follow the conventional production method. For example,
Add flours such as flour and corn starch, sugar raw materials, etc. to water, stir and mix, add fats and oils to this and emulsify, and use a continuous heating device such as a batch pot or an onerator to 95-110 ° C. After the powder is gelatinized by heating the mixture, the desired flower paste is obtained by cooling. that time,
Mineral microorganisms can be used by mixing them with powders and / or saccharide raw materials in advance, or may be used by mixing with fats and oils.

As an oil-in-water emulsified product, for example, whipped cream may be produced according to a conventionally known formulation and method. A water phase raw material used in the water phase includes, but is not limited to, mineral microorganisms in a conventionally known water phase obtained by mixing water with whole milk, skim milk powder, whole milk powder or soybean protein. The mineral microorganism may be used in an amount of about 0.5 to 6.0% by weight based on the total amount of the cream. As the emulsifier, those generally used in whipped creams may be used, and examples thereof include lecithin, sugar sugar, and monoglyceride. A stabilizer can be used if necessary. Examples of the stabilizer include gums and cellulose. In addition, examples of raw materials for oils and fats used in the oil phase include, but are not limited to, vegetable oils and fats such as rapeseed oil, soybean oil and sunflower seed oil, and animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil. It is obtained by pre-emulsifying the above water phase and oil phase, followed by homogenization, sterilization, rehomogenization, cooling and aging. The homogenization treatment or the stirring treatment can be performed before or after the sterilization or sterilization treatment. The homogenization may be either pre-homogenization or post-homogenization, or may be a two-stage homogenization combining both. Further, the mineral microorganisms can be added to the aqueous phase in advance, or may be added to the oil phase.

The sauce of the present invention comprises a mineral microorganism in a source and / or a raw material, and is not limited as a source. For example, seafood fries such as scallop fry and shrimp fry, curry, stew, chicken cutlet, croquette, spaghetti, etc. In addition to the so-called Western-style dishes of pasta, sauces for so-called Japanese dishes such as natto, yakitori and tofu, seasonings such as dressings, mayonnaise, Worcester sauce, white sauce, ketchup, soy sauce, and sauces for rice and bread (Sprinkles), and besides, those which are suitably served to many dishes without being limited to Japanese, Western, and Chinese cuisine types. The sauce of the present invention contains mineral microorganisms as a part of the raw material, and the ingredients of each ingredient and its compounding ratio, the production method is based on the ingredients and compounding ratios shown in the conventionally known recipes, according to the production method. It goes without saying that not only is it not limited to this, but any changes are possible. For example, many recipes have been devised so far for sauces used for cooking seasonings. For example, there is a tomato sauce as a sauce containing tomato as a main ingredient. Tomato sauce is traditionally used in Italian and French cuisine. For example, in Italian cuisine, it is widely used as a sauce, whether it is pasta or meat. Also, in French cuisine, for example, a method has been adopted in which vegetables other than tomatoes, bacon, etc. are added and cooked in bouillon, etc. This is one of the features of the invention. Also, there are foods using soups and sauces such as meat sauce spaghetti using the sauce of the present invention. Also,
Soy sauce used for soup, cold roll, fried egg and the like is also one embodiment of the sauce of the present invention, and includes soy sauce and soy sauce. Sashimi soy sauce is flavor-adjusted with bonito, kelp, mirin, chemical seasonings, and the like, and contains mineral microorganisms in the raw material.

The above-mentioned dressing includes, but is not limited to, a spread or baking topping material applied to bread or the like, and a dressing for salad, such as mayonnaise, salad dressing and French dressing. / O), water-in-oil (O / W), or water-in-oil-in-water (W / O / W) emulsion emulsion type, and a separate type in which an oil layer portion and a water layer portion are separated. Good. For example, mayonnaise as an example of the emulsion type of the present invention is not particularly limited except that a mineral microorganism is used, and can follow a conventional production method. For example, egg whites, sugars, and acidulants are mainly used as raw materials of the aqueous phase constituting the aqueous phase. As the egg white, an egg white liquid obtained by reconstituting raw egg white or dried egg white obtained by separating egg yolk from egg liquid is used. The amount of egg white is usually 20 to 60% by weight in the aqueous phase as raw egg white. Next, examples of the saccharide include sugar, glucose fructose liquid, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, syrup, lactose, maltose, and trehalose. The saccharide is added for the purpose of imparting sweetness to the oil-in-water emulsion and increasing the viscosity. In addition, in addition to vinegar (brewed vinegar), synthetic vinegar, and citrus juice, citric acid,
Organic acids such as malic acid, lactic acid, fumaric acid and gluconic acid are used. Examples of the aqueous phase raw material in the mayonnaise of the present invention include spices, coloring agents, seasonings (such as amino acids), flavor raw materials, and the like, in addition to those described above and water. Can be appropriately selected and used. On the other hand, as oil phase raw materials, cottonseed oil, corn oil, rice bran oil, sesame oil, soybean oil, palm oil, chicken oil,
Animal and vegetable oils such as fish oil and the like can be mentioned. In addition, coloring agents, spices, flavor materials, and the like can be used as appropriate. The ratio of the oil phase in the oil-in-water emulsion is 50
~ 83% by weight is suitable. The production of the mayonnaise may be carried out by a known method, for example, by dispersing and dissolving an aqueous phase material other than water in water or the like, adding an oil phase material thereto and adding a general stirrer, for example, a commercially available universal Preliminary emulsification is performed by a mold mixing stirrer or the like. Then, it can be manufactured by a method of performing a final emulsification by an emulsifier such as a colloid mill.
The ratio between the water phase and the oil phase and the addition of various secondary materials are arbitrary and not particularly limited. At that time, the mineral microorganisms can be added to the aqueous phase in advance, or may be added to the oil phase, and there is no limitation.

The soup of the present invention contains mineral microorganisms in the soup and / or the raw material, and is not limited to ingredients and soup types, but can follow a conventional production method. For example, but not limited to, consommé soup, potage soup, vichyssoise soup,
Ramen, soba, udon, shirako, zenzai, kenchin soup, ton juice, fish squeezed juice, rag bowl of sea bream, lees juice, satsuma juice, tidal juice of sea bream, suinto, wonton, steamed soup and so on. In addition, oyster pot, Ishikari pot, bank pot,
Pots such as udon suki pot, sukiyaki, boiled rice, porridge, porridge, risotto, zoni, boiled tofu, meat tofu, rolled cabbage, casserole, and stewed vegetables such as fish and shellfish and livestock meat, tea pickles, oden, etc. Can be mentioned. The soup of the present invention includes solid, powdery, pasty, and liquid roux forms, cooked soups, and canned soups.

The curry of the present invention is a food containing a mineral microorganism in curry and / or a raw material. Curry is generally made of a mixture of oil and fat and starch-based raw materials such as flour for 85 to 85%.
After heating and mixing to about 140 ° C to make flour roux,
It is manufactured by adding flavor ingredients such as salt, spices and curry powder, or by heating and mixing these ingredients at the same temperature at the above temperature, or by cooking by boiling the above-mentioned roux. (Cooked ones) are not limited in the present invention, and a conventional manufacturing method can be followed. The form may be a roux form such as solid, powder, granule, paste, liquid, etc., or provided in a cooked retort curry, canned curry or the like.

[0027] The curry of the present invention comprises, besides curry powder, raw materials selected from various seasonings such as flour, oils and fats, beef extract and chicken extract, and various flavors, depending on the product form. One example of this is curry roux. First, flour and oil are mixed by heating to obtain a flour roux. In this case, by pre-heating the wheat flour, the preservability can be improved, and the physical properties of the flour can be softened to improve the workability. Also, as fats and oils, tallow, lard,
Animal and vegetable fats and oils such as palm oil, rapeseed oil, and salad oil are used, and the type of fat and oil used depends on the final form of kalew. Powder materials such as curry powder, corn starch, salt, and seasonings and paste materials such as beef extract and chutney are added to the obtained wheat flour, and the mixture is heated and mixed to obtain curry roux. Thereafter, the curry roux is subjected to appropriate processing according to the final form described above. The present invention is to add mineral microorganisms in the process of producing such curry, the amount of addition,
It is characterized in that the amount is about 0.01 to 15% by weight based on the total curry composition. The timing of adding the mineral microorganisms is not particularly limited as long as it is a curry production process.

The amount of the mineral microorganism to be added is preferably 9% by weight or less based on the curry sauce so long as the flavor of the mineral microorganism is not felt due to the hidden taste of the curry. If the amount of is added to enjoy the flavor of the mineral microorganism itself, it may be added in an amount of 9% by weight or more, and can be appropriately changed.

In the production of the mineral-containing food of the present invention, in addition to mineral microorganisms and ordinary food main ingredients and auxiliary ingredients, antioxidants, buffers, flavoring agents, surfactants, thickeners, lubricants And vitamins (vitamin A, vitamins B1, B2, B6, B12, vitamins D, E, C, etc.) can be optionally added in combination.

Hereinafter, the present invention will be described in more detail by way of examples, but these do not limit the technical scope of the present invention. Those skilled in the art can easily modify and change the present invention based on the description in the present specification, and they are included in the technical field of the present invention.

[0031]

EXAMPLES The blending ratios (%) described in the following examples are% by weight.

A baked food comprising a part of raw materials and / or a food containing mineral microorganisms. Example 1 As a bread mineral microorganism, an evaluation test was performed by adding a commercially available zinc-rich yeast (dead yeast) during bread making. The zinc-rich yeast contains 20,000 ppm of zinc element per dry weight.
Yeast containing (2,000 ± 300 mg Zn / 100 g dry weight) (mineral yeast-Zn (trade name) manufactured by Oriental Yeast Co., Ltd.) was used. The amount of zinc-containing yeast added during bread making was 1% with respect to flour. The formulations and steps are shown below.

Bread (straight method) (combination): 400 g flour charged flour (million) 40% flour (number one) 60% sugar 5% fat (shortening) 4% salt 2% skim milk powder 3% whole egg 10% yeast ( MX: commercial product) 5% Quality improving preparation (MX food: commercial product) 0.5% Zinc-containing yeast 1%

The above-mentioned composition shows an outer composition of other components (%) with respect to flour (100%). The description of the baking recipe in the following examples has the same meaning.

70% water was added to the above mixture, and the mixture was mixed at a low speed for 1 minute and at a medium speed for 4 minutes (spiral). The dough temperature at this time was 28 ° C. 3000m after batting 10 times
The mixture was placed in a 1-volume beaker and placed in a fermentation room (28 ° C./75% RH). End of primary fermentation (until it reaches 1750ml)
Thereafter, the beaker was taken out of the fermentation room, and the dough was punched 5 to 6 times. The dough was put into the fermentation room again for 30 minutes, and secondary fermentation was performed. It is divided into 500g portions, rolled and put into a fermentation room, and after 20 minutes as a bench time, molded and shaped with a proofer (35 ° C /
80% RH), and when it reached 2.0 cm above the mold, baking (200 to 210 ° C, 25 minutes) was performed.

In the case of bread using a yeast having a high zinc content of 1.0% per flour, the zinc content in one slice of eight slices of bread (one loaf) is about 7 mg. The daily required amount is said to be 10 to 15 mg, which can be easily and naturally ingested about 1/2 of the daily required amount. It has also been found that by adding a zinc-rich yeast, good bread coloring can be obtained.

As a mineral microorganism, an evaluation test was conducted by adding a commercially available iron-rich yeast (dead yeast) during bread making. Iron-rich yeast contains iron at 15,000p / dry weight
Yeast (mineral yeast-Fe (trade name) manufactured by Oriental Yeast Co., Ltd.) containing pm (1,500 ± 300 mg Fe / 100 g dry weight) was used. 0.3% iron-rich yeast is added to flour along with flour and other ingredients, and mineral microorganisms are 1.7% added to flour during molding.
Was sprinkled on the dough, and an evaluation test was performed. The formulations and steps are shown below. Bread (straight method) (combination): 400 g flour preparation flour (million) 40% flour (number one) 60% sugar 5% fat (shortening) 4% salt 2% skim milk powder 3% whole egg 10% yeast (MX: commercially available) Product) 5% Quality improvement preparation (MX food: commercial product) 0.5% Iron-containing yeast 2%

70% water was added to the above mixture, and the mixture was mixed at a low speed for 1 minute and at a medium speed for 4 minutes (spiral). The dough temperature at this time was 28 ° C. 3000m after batting 10 times
The mixture was placed in a 1-volume beaker and placed in a fermentation room (28 ° C./75% RH). End of primary fermentation (until it reaches 1750ml)
Thereafter, the beaker was taken out of the fermentation room, and the dough was punched 5 to 6 times. The dough was put into the fermentation room again for 30 minutes, and secondary fermentation was performed. It is divided into 500g portions, rolled and put into a fermentation room, and after 20 minutes as a bench time, molded and shaped with a proofer (35 ° C /
80% RH), and when it reached 2.0 cm above the mold, baking (200 to 210 ° C, 25 minutes) was performed. At the time of the above-mentioned molding, at the stage of spreading the dough thinly while bleeding the gas at the time of the main molding, after evenly sprinkling the iron-containing yeast on the dough, wrapping or folding it, and closing the dough closing while spreading , And proceeded to the mold filling process.

In the case of bread using an iron-rich yeast of 2.0% per flour, the iron content in one slice of eight loaves (one loaf) is about 10.5 mg. The daily required amount is said to be 10 to 20 mg.
The required daily amount can be easily and naturally taken. In addition, it has been found that the addition of the iron-rich yeast can provide good bread coloring.

French bread (straight method) (Blend) Flour (Flour for exclusive use of French bread) 100% Sugar 2% Oil (lard) 3% Salt 2% Dry yeast 0.8% Quality improving preparation (Dojust: commercial product) 0 0.3% Malt extract 0.1% Magnesium-rich yeast (dead yeast) * i) 0.3%

Water was added to the above mixture at 65%, followed by low-speed mixing for 6 minutes and high-speed mixing for 1 minute (spiral). At this time, the dough temperature was 25 ° C., then fermented at a temperature of 26 ° C. and a humidity of 75% for 90 minutes, degassed, kept for 20 minutes, divided (200 g), and set a bench time of 20 minutes. It was molded and fermented at a temperature of 32 ° C. and a humidity of 75% for 70 minutes. Then, after baking (steaming) at 220 ° C. for 25 minutes as usual, a bread containing mineral yeast of the present invention was obtained. The mineral yeast used at that time contained 5,000 ppm of magnesium element per dry weight (500 ± 100 mg Mg / 10
0 g dry weight) (mineral yeast-Mg
(Trade name) manufactured by Oriental Yeast Co., Ltd.).

Bread (medium seed method) (mixed) medium seed main kneading flour (strong flour) 70% 30% sugar 5% fat (shortening) 4% salt 2% skim milk powder 2% yeast 2.3% quality improving preparation (C Ante specialty: commercial product) 0.1% iron-rich yeast (dead yeast) * ii) 0.3% water 40% 70%

(Process) Medium seed Main kneading Mixing time L2M3 minutes L2M3 minutes ↓ M3H3 minutes Kneading temperature 24 ° C 27 ° C Floor time (fermentation time) 4 hours 20 minutes Divided weight 220 g × 6 pieces (3 loaf) Bench time 15 minutes Heating time 45 minutes Heating temperature / humidity 35 ° C / 85% RH Firing time 37 minutes Firing temperature 200 ° C

Blended with British bread (straight method) (Blended) Flour (strong flour) 100% Sugar 4% Oil (lard) 4% Salt 1.75% Skim milk powder 2% Yeast 2% Quality improving preparation (C Oriental Food: a commercial product) ) 0.1% zinc-rich yeast (dead yeast) * iii) 0.3% water 67.0%

(Process) Mixing time L2M4 minutes ↓ M4H3 minutes Kneading temperature 27 ° C Floor time (fermentation time) 70 minutes 30 minutes after punching Divided weight 315 g x 4 pieces (3 loaves) Bench time 20 minutes Wheeling time 55 minutes Wheeling temperature / Humidity 35 ℃ / 85% RH Baking time 38min Baking temperature 200 ℃

Butter roll (medium seed method) (mixed) medium seed (%) main kneading (%) flour (strong flour) 70% flour (semi-strong flour) 30% sugar 3% 12% fat and oil (margarine) 10% salt 6% skim milk powder 3% whole egg 10% yeast 3% quality improving preparation (C-Ante 87: commercial product) 0.1% iron-rich yeast (dead yeast) * ii) 0.3% water 34 15%

(Process) Bread seed Main kneading Mixing time L2M3 minutes L2M3 minutes ↓ M3H3 minutes Kneading temperature 26 ° C 27 ° C Floor time (fermentation time) 2 hours 30 minutes Split weight 40 g Bench time 15 minutes Wheeling time 50 minutes Wheeling temperature / Humidity 35 ° C / 85% RH Firing time 8 minutes Firing temperature 200 ° C

Croissant (refrigerated dough method) (Blending) Flour (strong flour) 80% Flour (soft flour) 20% Sugar 5% Oil (margarine) 10% Salt 1.8% Skim milk powder 3% Whole egg 10% Roll-in oil 25 % (Vs. dough) Yeast (LT: commercial product) 5% Quality improving preparation (LT for refrigeration: commercial product) 0.5% Zinc-rich yeast (dead yeast) * iii) 0.3% Water 56.0%

(Process) Mixing time L2M5H2 minutes Kneading temperature 25 ° C. Floor time (fermentation time) 30 minutes Split weight Roll-in 3 folds / 40 g Heating time 45 minutes Heating temperature / humidity 32 ° C./75% RH Firing time 8 Min Firing temperature 220 ° C

Butter roll (frozen dough) (combination) Flour (strong flour) 100% Sugar 15% Oil (margarine) 15% Salt 1.6% Skim milk powder 3% Whole egg 15% Yeast (MX: commercial product) 5% Quality Improved preparation (MX food: commercial product) 0.5% Magnesium-rich yeast (dead yeast) * i) 0.3% Water 41.0%

(Process) Mixing time L2M4 ↓ M4H3 minutes Kneading temperature 25 ° C. Floor time (fermentation time) 20 minutes Divided weight 40 g Bench time 15 minutes After molding, freeze at −40 ° C., store at −20 ° C. Heating time 50 minutes Heating time / Humidity 35 ℃ / 85% RH Baking time 8min Baking temperature 220 ℃

A book obtained by adding mineral microorganisms of i) a magnesium-rich yeast, ii) an iron-rich yeast, and iii) a zinc-rich yeast to the above-mentioned various types of French bread, bread, English bread, butter roll, and croissant. Various breads of the invention were obtained. The added i) magnesium-containing yeast contains 5,000 ppm (50 ppm) of magnesium element per dry weight.
A yeast (mineral yeast-Mg (trade name) manufactured by Oriental Yeast Co., Ltd.) containing 0 ± 100 mg Mg / 100 g dry weight was used. ii) The iron-containing yeast contains 15,000 ppm (1,500 ± 300 m
A yeast (mineral yeast-Fe (trade name) manufactured by Oriental Yeast Co., Ltd.) containing gFe / 100 g dry weight was used. iii) The zinc-containing yeast contains 20,000 ppm (2,000 ± 300 mg Zn /
Yeast (mineral yeast-Z) containing 100 g dry weight)
n (trade name) manufactured by Oriental Yeast Co., Ltd.).
From the various breads described above, it was found that various minerals can be easily and naturally replenished. For example, 200 mg of the above-mentioned French bread can be simultaneously supplied with 1.7 mg of magnesium. Also, 0.9 mg of iron per 40 g of butter roll (in the case of the sponge method) and 1.25 mg of zinc per 40 g of croissant can be supplied naturally at the same time as eating. Furthermore, the use of the mineral microorganism of the present invention in foods is excellent in safety because the mineral is an organic substance bonded to a protein in the microbial cells. It has become possible to produce breads that have no taste.

A cream for baked confectionery comprising a part of raw materials and / or a foodstuff containing mineral microorganisms. Example 2 Strawberry jam (combination) Frozen strawberry 800 g Upper sucrose 80 g Water syrup 140 g Magnesium-rich yeast 1 g Fructose-glucose liquid sugar 960 g Pectin 10 g Citric acid 8 g Flavor 2 g

With the above composition, strawberries were chopped with a 17 mm chopper. The chopped strawberry, a part of the upper sucrose, syrup, and fructose glucose were added, and the mixture was concentrated while gradually heating and mixing. When the sugar content reaches 58 °, pectin, upper sucrose and magnesium-rich yeast (Mineral yeast-Mg (trade name) manufactured by Oriental Yeast Co., Ltd.) are mixed, and a solution dispersed and dissolved in hot water at 95 ° C. is added, followed by boiling once. After that, a solution of citric acid dissolved in a small amount of water was added, and the mixture was further mixed well to adjust the sugar content to 60 °. This is cooled until the product temperature reaches 45 ° C,
The jam was filled into a cup container 100 g at a time, applied to a bread, and tasted. It was found that minerals could be taken naturally and without difficulty.

Example 3 Peanut flower paste (combination) Peanut paste 400 g Upper sucrose 100 g Water syrup 300 g Zinc-rich yeast 2 g Fructose-glucose liquid sugar 1000 g Shortening 120 g Flour 20 g Glycerin fatty acid ester 10 g Agar 4 g Salt 4 g Flavor 2 g

With the above composition, the shortening was dissolved while heating over low heat, and the glycerin fatty acid ester was mixed and dissolved. After adding the peanut paste and dissolving to some extent, upper sucrose, starch syrup, fructose-glucose liquid sugar, a zinc-rich yeast (mineral yeast-Zn (trade name) manufactured by Oriental Yeast Co., Ltd.) and salt were mixed and dissolved. Next, wheat flour dissolved in water was added, and the mixture was heated to 95 ° C. or higher while stirring to adjust the sugar content to 59 °. The water activity of the obtained flower paste was 1.0. This was cooled to a product temperature of 45 ° C., and 100 g of the jam was filled in a cup container for tasting. It was found that not only did the flavor of the peanuts not be impaired, but also that minerals could be taken naturally and effortlessly.

A source comprising a mineral microorganism in a part of the raw material and / or the food. Example 4 Swelled soybeans soaked in water overnight and drained were placed in an autoclave, and pressurized with saturated steam for 7 minutes (1.5 kg / cm).
2G) Steamed to obtain steamed round soybeans. On the other hand, the roasted rice was roasted while being brought into contact with sand heated to a high temperature, and then broken to obtain roasted cracked rice. Next, the raw material mixture ratio (raw raw material conversion) is uniformly mixed so that the polished rice is 40% with respect to soybean, and this is inoculated with koji mold, humidity 90%, temperature 30
Koji was made at ℃ for 2 days. The soy sauce koji obtained above was added to a salt water having a salt concentration of 23% as a preparation water, and the salted koji was added to the salt water.
Prepared at the rate of water, fermented at about 23 ° C for 6 months,
Squeezed to obtain the original soy sauce. The soy sauce koji obtained above was charged into the soy sauce koji at a ratio of 13 water by using the soy sauce which was adjusted to a salt concentration of 20% by adding salt to the original soy sauce.
In addition, a 1% zinc-rich yeast (mineral yeast-Zn (trade name, manufactured by Oriental Yeast Co., Ltd.)) is added to soybeans, fermented and ripened at about 23 ° C. for 6 months, pressed, and pressed. I got soy sauce. This soy sauce not only has a rich flavor, but also has a masking effect on the salt content of the soy sauce itself.

Example 5 Mayonnaise (Blend) Soybean oil 40% Egg yolk 8% Brewed vinegar 23% Salt 3% Iron-rich yeast 2% Sugar (water syrup) 3% Spice 0.3% Water Remaining amount

With the above composition, 3 kg of mayonnaise, which is an oil-in-water emulsified product, was produced. Add water phase raw material egg yolk, vinegar, salt, sugar, spices and iron-rich yeast (mineral yeast-Fe (trade name) manufactured by Oriental Yeast Industry Co., Ltd.) to water, mix and stir with universal mixer, Was prepared. Next, soybean oil heated to 45 ° C. was added and pre-emulsified with a Hobart mixer (manufactured by Hobart). Then
Finish emulsification was performed using a colloid mill (clearance: 5/1000 inches, rotation speed: 3000 rpm) to obtain mayonnaise. In addition, evaluation of the emulsified state was performed by visual observation and microscopic observation. Furthermore, the sliced cucumbers of the salad ingredients and the boiled macaroni were processed in advance, and then the pretreated ingredients were mixed with the mayonnaise to cook the salad. As a result, not only nutrient components could be easily supplied, but also a good emulsified mayonnaise was obtained.
The iron yeast not only assisted the emulsifying ability of the yolk, but also had a masking effect on oily odor, and also exhibited an effect of improving the quality of mayonnaise.

Example 6 Napolitan Sauce Napolitan sauce (commercially available) was mixed with 0.5% iron-rich yeast (mineral yeast-Fe (trade name) manufactured by Oriental Yeast Kogyo Co., Ltd.) based on the present napolitan source, followed by a conventional method. The boiled spaghetti was fried using an appropriate amount of oil and fat, and the above-mentioned napolitan sauce was entangled to prepare napolitan spaghetti. It was found that not only did the taste and color of the tomato derived from the Neapolitan sauce be impaired, but also that minerals could be taken naturally and effortlessly.

Example 7 White Sauce (Blended) Butter 100 g Wheat Flour 50 g Magnesium Iron High Yeast 1 g Milk 1800 ml Butter was dissolved at 40 ° C., and wheat flour and magnesium high Yeast (mineral yeast-Mg (trade name) Oriental yeast) (Manufactured by Kogyo Co., Ltd.), and the mixture was fried and heated at about 130 ° C. to obtain a roux. The temperature of the roux was adjusted to 50 ° C., and milk heated to 50 ° C. was added thereto, followed by heating to 95 ° C. while stirring to obtain a white sauce. The obtained white sauce was crushed with a homomixer for 1 minute, and then 80 ° C.
For 1 hour and sampled. Minerals could be taken naturally and effortlessly.

Example 8 Sauce of Yakiniku Sauce of Yakiniku (commercial product) was mixed with 0.5% of a magnesium-rich yeast (mineral yeast-Mg (trade name, manufactured by Oriental Yeast Co., Ltd.)) to the sauce. After applying fat and oil to the hot plate by the method and baking the ribs,
The marinated meat was pickled and tasted. It was found that not only does the original taste of the meat not be impaired, but also that minerals can be taken naturally and effortlessly.

A soup comprising a part of raw materials and / or a food containing mineral microorganisms. Example 9 Udon soup (combination) Powdered soy sauce 60% Powdered mirin 4% Sugar 24% Salt 4% Yeast containing high content 3.5% Powdered bonito 3% Nucleic acid 0.5% Dried leek 1%

Powdered udon soup was prepared by blending with a zinc-rich yeast (mineral yeast-Zn (trade name) manufactured by Oriental Yeast Co., Ltd.). The above formulation was uniformly mixed with a mixer. Then, the mixture was prepared with a F-9 tableting machine (manufactured by Kikusui Seisakusho) at a tableting pressure of 1500 kg / punch to prepare a molded udon soup having a diameter of 20 mm and a weight of 2 g per tablet. In a bowl, one molded udon soup and 100ml
Of hot water (90 ° C.). As a result of the tasting, not only mineral supplementation was facilitated but also the salty taste derived from the soup was masked.

Example 10 Ramen soup Powdered soup attached to instant ramen (commercially available product: soy sauce ramen) was subjected to iron-rich yeast (mineral yeast-F).
e (trade name, manufactured by Oriental Yeast Co., Ltd.)
0.5%, zinc-rich yeast (mineral yeast-Zn (trade name) manufactured by Oriental Yeast Co., Ltd.) 0.1, 0.5%,
As a control, no mineral-containing yeast was added, and each was added to separate soups and mixed well. 500ml of hot water in 5 pots as described on the wrapping paper of the ramen
Put noodles in a bowl and boil for 3 minutes. The fire was stopped and the soup containing the iron-rich yeast or the zinc-rich yeast described above was put into the boiled noodles, mixed well, and tasted.
The evaluation of the soup itself showed that the salty taste of the soup was masked, the taste was rounded, and the soup became easy to drink. In addition, the evaluation of tasting the noodles put in the soup,
Again, it had the same effect as the soup itself. The nutrients in one serving when the amount added to the soup is 0.1% are about 0.11 mg for iron and 0.14 mg for zinc as well.
Turned out to be easily ingestible.

Example 11 Production of fried noodles In 450.6 g of water, 30 g of salt and 4.35 g of Kansai (trade name "Kansui" manufactured by Oriental Yeast Co., Ltd.) were dissolved to obtain an aqueous Kansai solution. On the other hand, 29.4 g of water is added to a high magnesium content yeast (mineral yeast-Mg (trade name)).
4.5 g of Oriental Yeast Co., Ltd.) was dispersed to obtain a magnesium-rich yeast aqueous solution. Further, the aqueous solution of the brackish water and the aqueous solution of the yeast containing high magnesium were mixed and stirred to prepare kneaded water. The previously prepared kneading water was added to 1500 g of flour, and these were kneaded with a mixer for 15 minutes to obtain a noodle dough (0.3% of yeast with high magnesium content with respect to 100% of flour). Next, the noodle dough was rolled with a rolling roll to form a noodle belt having a noodle thickness of 1.3 mm. The noodles were cut out with 22 incisors to obtain Chinese noodles. Next, the noodle strings were steamed with a steamer for 2 minutes, and then fried with soybean white drawn oil at 135 ° C to 150 ° C for 1.5 minutes. The resulting fried noodles were boiled in boiling water for 5 minutes, and then subjected to a sensory evaluation. As a result, the noodles had a light texture with a crisp feel, and also exhibited an effect of improving the quality of the noodles, such as a masking effect of the smell of oil.

Example 12 To an instant tea pickle of an instant tea pickle powder (commercially available product: Shake chazuke), 0.1% of a zinc-rich yeast (mineral yeast-Zn (trade name) manufactured by Oriental Yeast Kogyo Co., Ltd.) was added. They were mixed, placed on pre-cooked white rice, poured hot water according to the indication of the tea pickles, mixed and tasted. As a result of the evaluation, the effect of masking the salty taste of the soup, making the taste mellow, and making it easier to eat was shown.

A curry comprising a part of raw materials and / or foodstuffs containing mineral microorganisms. Example 13 Curry oil (lard) 7% and flour 13% were heated and stirred at about 120 ° C. in a heating kettle for about 20 minutes, and then cooled to about 70 ° C. to produce flour roux. In this flour roux, salt 9
%, Sugar 10%, oil and fat (lard) 33%, corn starch 10%, curry powder 8%, amino acid seasoning 2
%, Water 6%, pork extract 0.25%, and 1.75% of an iron-rich yeast (mineral yeast-Fe (trade name) manufactured by Oriental Yeast Co., Ltd.), and heated and stirred again for about 40 minutes. The mixture was heated to 95 ° C. to produce curry roe.
Using the above curry roux, using curry roux,
The curry prepared by boiling hot water and ingredients such as potatoes and pork was put on pre-cooked white rice, and tasting was performed while mixing. As a result, it was found that the flavor, the color tone, and the viscosity were not affected, and the taste was rounded to make it easier to eat.

In addition, commercially available powdered, paste-like or liquid curry roe or cooked retort curry or canned curry may be added to a zinc-rich yeast (mineral yeast-
Zn (trade name, manufactured by Oriental Yeast Co., Ltd.) at a concentration of 3.0% with respect to curry roe, and then kneaded by a conventional method.
The curry rice was cooked with water and ingredients, but high quality curry was obtained. Furthermore, it turned out that minerals can be naturally taken without difficulty.

Example 14 For Gouda cheese, which is a natural cheese crushed with cheese,
The following concentration of magnesium yeast (mineral yeast-Mg (trade name, manufactured by Oriental Yeast Co., Ltd.)) is roughly mixed, put into an emulsification kettle, and heated and stirred by direct steam blowing (maximum temperature: 87 ° C., stirring speed: 140 rpm) , Time: 6 minutes), deaeration under reduced pressure (stirring speed: 70 rpm, total heating time:
After 1.5 minutes), the molten state was evaluated.
After cooling, flavor evaluation was performed.

[0071]

[Table 3] 量 Yeast added amount Melted flavor ──── ─────────────────────────────── 1.0% Very slight oil separation Relatively smooth mouth feel 1.5% uniform Emulsified to mouth smooth 2.0% uniformly emulsified to mouth smooth 5.0% uniformly emulsified to mouth smooth ───────────────────────── ──────────

As a result, it is possible to emulsify cheese without using a molten salt by heating and melting in a state in which mineral yeast containing magnesium is added to the cheese raw material, and the taste characteristic of the raw cheese is improved. It was possible to produce a highly heat-stable cheese having the yeast-derived flavor and mineral supplementation while maintaining the same.

Example 15 Composition for Tempura Baking (Blending) Flour (soft flour) 100% Baking powder * 1) 3% Emulsifier * 2) 2% Zinc-rich yeast * 3) 2% * 1) Baking powder: (commercially available) Product) sodium hydrogen carbonate 30%, aluminum potassium sulfate 30%, L-
Potassium hydrogen tartrate 20%, food material 20% * 2) Emulsifier: (commercially available) Emulsifier containing glycerin mono fatty acid ester as a main component * 3) Yeast rich in yeast: Mineral yeast-Zn (Commercially available: manufactured by Oriental Yeast Co., Ltd.) )

To 100% of the composition for tempura garment containing the above-mentioned zinc-rich yeast, 140% of cold water was added to prepare a tempura garment solution.
Fried for minutes. As a result of the evaluation, according to the above-mentioned composition for tempura batter, not only can the shrimp tempura with good flowering and good crispy texture be obtained, but also the fragrant aroma derived from yeast and mineral components can be obtained. The effect which also has replenishment was obtained.

Example 16 A fish meat portion of a bamboo pollock was washed, minced, and muscle and black scale were removed, followed by water exposure, dehydration, sugar, sorbit 6
% And polymerized phosphate 0.2%, and then mixed to obtain a surimi. With respect to the surimi 100%, a zinc-rich yeast (mineral yeast-Zn (trade name) manufactured by Oriental Yeast Co., Ltd.) 7%, salt 3%, egg white 10%, glucose 2%, sugar 1%, mirin 1%, starch 7% and water 30
%, Mixed with a crusher, wound on a gold skewer by a bamboo wheel automatic forming machine, and then roasted on a grate while rotating the skewer.

Example 17 Percentage of 100% fillet of Alaska pollack filled with high magnesium content (mineral yeast-Mg (trade name) manufactured by Oriental Yeast Co., Ltd.) 5%, salt 3%, starch 18
%, Sodium glutamate 0.5% and sugar 2%, frozen egg white 12% and water 28% are added and kneaded well, then packed in a vinylidene chloride tube and heated in hot water at 120 ° C. for 20 minutes. After cooling, a filled kamaboko was obtained.

Example 18 Maple Sugar Chocolate
To (combination) chocolate liquor 6% cocoa butter 30% maple sugar 30% whole milk powder 18% skim milk powder 6.6% soy lecithin 0.38% vanillin 0.02% polydextrose 7% zinc-rich yeast 2%

[0078] Chocolate dough is made by those skilled in the art using conventional chocolate making processes and equipment. As in a conventional process, first mix the chocolate liquor and cocoa butter in a suitable mixer, then add the maple sugar and mix carefully to mix well with the premixed chocolate liquor and cocoa butter. I do. Then, a dry milk component, a zinc-rich yeast (mineral yeast-Zn (trade name, manufactured by Oriental Yeast Co., Ltd.)) and polydextrose (when these are used) are added, and after mixing, soy lecithin (soy lecithin) is added. Add flavor and. The resulting mix is refined with a conventional refining device, from about 24 hours to about 4 hours.
Knead for 0 hours. The temperature in the kneading step was maintained at about 65 ° C. Various minerals of maple sugar and zinc-rich yeast contained in the present chocolate, that is, including mineral components such as calcium, potassium, manganese, magnesium, phosphorus, iron and zinc, and further including various vitamins and amino acids,
It has an extremely high nutritional value, is active as a health supplement, and has both good commercial and healthy value. In addition, it can be provided as a product with rich taste and flavor, and has an effect of being finished in a product that can maintain its superiority in the market.

Example 19 Gyoza (Blend) Ingredients: Ground pork 300 g Salt 5 g Sugar 9 g Sake 15 g Zinc-rich yeast 5 g Potato starch 6 g Sesame oil 13 g Egg 1 all-purpose onion 1 grated dried shiitake 2 ginger 7 g gyoza skin: 40 pieces Daikon 400g Soy sauce 36g Vinegar 15g (Process) Dried shiitake mushrooms, excluding the reconstituted shaft,
All-purpose green onions were chopped and ginger chopped. Add seasoning such as ground meat, salt and sugar, zinc-containing yeast (mineral yeast-Zn (trade name), manufactured by Oriental Yeast Co., Ltd.), potato starch, and sesame oil to the bowl, add egg, versatile green onion, shiitake mushroom, and ginger・ Mixed to produce gyoza ingredients. The gyoza of the present invention was manufactured by wrapping the ingredients in 50 g portions on the gyoza skin. The radish was peeled and grated, lightly drained, and mixed with soy sauce and vinegar in advance. After boiling a sufficient amount of boiling water, the gyoza of the present invention was placed in boiling water and boiled while gently stirring. When the skin became transparent, the boiling juice was cut off and the boiled gyoza was poured into a vessel. The gyoza was put on a grated radish, tasted with vinegar. The gyoza of the present invention is a gyoza that is rich in taste and flavor, has an extremely high nutritional value, and has a high value for health.

──────────────────────────────────────────────────の Continued on the front page (51) Int. Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23G 1/00 A23G 1/00 4B036 A23L 1/06 A23L 1/06 4B039 1/16 1/16 A 4B041 1 / 176 1/176 4B046 1/19 1/19 4B047 1/22 1/22 D 4C086 1/238 104 1/238 104Z 4C087 1/24 1/24 A 1/325 101 1/325 101D 102 102Z 103 103 1 / 39 1/39 1/48 1/48 A61P 3/00 A61K 31/00 603 A61K 33/00 33/00 35/72 35/72 (72) Inventor Hideyo Fukuhara 3-6 Shozuzawa, Itabashi-ku, Tokyo No. 10 Oriental Yeast Industry Co., Ltd. (72) Inventor Takaki Yamagata 3-6-10 Shozuzawa, Itabashi-ku, Tokyo Oriental Yeast Industry Co., Ltd. (72) Inventor Yoshifumi Masuda Higashi Oriental Yeast Industry Co., Ltd., 3-6-10 Shozuzawa, Itabashi-ku, Tokyo (72) Inventor Yasuo Suzuki 3-6-10, Shozuzawa, Itabashi-ku, Tokyo Oriental Yeast Industry Co., Ltd. F-term (reference) 4B001 AC32 BC01 EC05 4B014 GB01 GK12 GL01 4B018 LB01 LB03 LB05 LB07 LB09 MD81 ME02 ME05 MF02 4B025 LB05 LB20 LG56 LK07 LP10 4B032 DB01 DB02 DB03 DB16 DK54 DL20 DP08 4B036 LF01 LF04 LF05 LC04 4LF LC4 LC4 LF06 LF11 LB064 LG56 4C086 AA01 HA03 HA04 HA11 HA27 MA01 MA04 MA52 ZC21 4C087 AA01 BC11 CA01 MA52 ZC21

Claims (2)

[Claims] Claims: 1. A mineral-containing food comprising a mineral microorganism. 2. The mineral-containing food according to claim 1, wherein the mineral microorganism is a mineral yeast.