JP2001017115A - Enzyme-aided processing of yam - Google Patents
Enzyme-aided processing of yamInfo
- Publication number
- JP2001017115A JP2001017115A JP11226808A JP22680899A JP2001017115A JP 2001017115 A JP2001017115 A JP 2001017115A JP 11226808 A JP11226808 A JP 11226808A JP 22680899 A JP22680899 A JP 22680899A JP 2001017115 A JP2001017115 A JP 2001017115A
- Authority
- JP
- Japan
- Prior art keywords
- yam
- enzyme
- immediately
- heating
- easing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、健康を増進する為に
食用とする、やまのいもの加工品を作る方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for making a processed product for edible use to promote health.
【０００２】[0002]
【従来の技術並びにその課題】やまのいもは、従来よ
り、食用とされているが、健康増進の為には、毎日２０
０ｇを食べる必要があると、されるが、毎日之だけの量
を食べる事は困難で、見掛けの量を減らす必要があっ
た。2. Description of the Related Art Yamanoimo is conventionally edible, but to promote health, 20 days a day.
He said he needed to eat 0g, but it was difficult to eat that much daily, and he needed to reduce the apparent amount.
【０００３】[0003]
【課題を解決する手段】上記を解決する為、やまのいも
を酵素により発酵させ水分を蒸発した。Means for Solving the Problems In order to solve the above, the potatoes were fermented with an enzyme to evaporate water.
【０００４】[0004]
【作 用】やまのいもに、水を加えて、粉砕し、加熱し
て、成分の内の澱粉質をα化して、澱粉糖化酵素・蛋白
質分解酵素を主成分とする酵素で、発酵した物に、酵母
を加えて、葡萄糖をアルコール化し、之を濾過して、濾
液を加熱し、アルコール・水分を蒸発した物は、重量
が、元の０．０６となり、消化吸収が早く、男子は、精
力が強く成るのが感じられ、脳の平衡感覚が即時に良く
なり、手の震えが良くなる。又、やまいもに水を加え
て、粉砕し、加熱せずに、蛋白質分解酵素を加えて１０
日間、経過した物を、濾過した濾液を、加熱濃縮したも
のは、足の膝の痛み、肋間神経痛、気管支の異常を即時
に消す。[Action] Water is added to crushed potatoes, ground, heated, and the starch in the ingredients is pregelatinized and fermented with an enzyme mainly composed of starch saccharifying enzymes and proteolytic enzymes. In addition, yeast is added, alcohol is converted to glucose, filtered, the filtrate is heated, and the alcohol and water are evaporated, the weight becomes the original 0.06, the digestion and absorption are fast, You will feel more energy, your brain will immediately feel better and your hands will tremble. Add water to the potatoes, pulverize them, and add protease without heating.
The filtrate obtained by filtering the filtrate that has passed over a period of days and heat-concentrating the concentrate immediately eliminates knee pain in the feet, intercostal neuralgia, and bronchial abnormalities.
【０００５】[0005]
【実 施 例】ながいも１．５Ｋｇに水５Ｋｇを加え
て、粉砕して、９０℃に加熱し、後に冷やして、５５℃
〜６０℃に温度を保って、澱粉糖化酵素・蛋白質分解酵
素を主成分とする酵素を加え、６時間後酵母を加えて、
５日間常温で経過後、濾過して、その濾液を、加熱濃縮
し、９０ｇのエキスを得、その１２ｇを一日分として食
した。[Example] 1.5 kg of nagaimo was added to 5 kg of water, pulverized, heated to 90 ° C., and then cooled to 55 ° C.
While maintaining the temperature at ~ 60 ° C, an enzyme containing starch saccharifying enzyme and proteolytic enzyme as main components was added, and after 6 hours, yeast was added.
After 5 days at room temperature, the mixture was filtered, and the filtrate was concentrated by heating to obtain 90 g of an extract, and 12 g of the extract was eaten for one day.
【０００６】ながいも１．５Ｋｇに水５Ｋｇを加えて、
粉砕して、蛋白質分解酵素を加え、１０日間後、濾過
し、その濾液を、加熱、濃縮し、２４０ｇになった時、
加熱を止め、その２ｇを１日分として食した。[0006] 1.5 kg of potatoes and 5 kg of water are added,
Crushed, added protease, filtered after 10 days, and heated and concentrated the filtrate to 240 g,
The heating was stopped, and 2 g of the mixture was eaten for one day.
【０００７】[0007]
【発明の効果】必要とする量のやまいもを容易に摂取す
る事が、出来る。According to the present invention, a required amount of potato can be easily taken.
【０００８】この発明により、男子は、精力の調節が出
来る。[0008] According to the present invention, the male can adjust the energy.
【０００９】この発明により、脳の平衡感覚の回復が出
来る。According to the present invention, the sense of balance of the brain can be restored.
【００１０】この発明により、手の震えが改善される。According to the present invention, hand tremor is improved.
【００１１】この発明により、足の膝の痛みが、即時に
よくなる。According to the present invention, pain in the knee of the foot is immediately improved.
【００１２】この発明により、肋間神経痛が即時によく
なる。According to the present invention, intercostal neuralgia is immediately improved.
【００１３】この発明により、気管支の雑音が消える。According to the present invention, bronchial noise is eliminated.
Claims (1)
その発酵生成物を食品とする、やまのいもの加工方法。Claims: 1. Fermenting a potato with an enzyme,
The fermentation product is used as food, and a processing method for Yamanomono.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11226808A JP2001017115A (en) | 1999-07-06 | 1999-07-06 | Enzyme-aided processing of yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11226808A JP2001017115A (en) | 1999-07-06 | 1999-07-06 | Enzyme-aided processing of yam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001017115A true JP2001017115A (en) | 2001-01-23 |
Family
ID=16850939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11226808A Pending JP2001017115A (en) | 1999-07-06 | 1999-07-06 | Enzyme-aided processing of yam |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001017115A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585825A (en) * | 2015-01-19 | 2015-05-06 | 中国食品发酵工业研究院 | Chinese yam fermentation product and preparation method thereof |
| KR101681495B1 (en) * | 2015-06-10 | 2016-12-01 | 재단법인 경북바이오산업연구원 | Manufacturing method for functional food using yam and functional food thereof |
| KR20230062006A (en) * | 2021-10-29 | 2023-05-09 | 경상북도(경상북도산림환경연구원) | Dioscorea batatas peel extract containing high concentration phenanthrene derivatives, its manufacturing method and food composition |
-
1999
- 1999-07-06 JP JP11226808A patent/JP2001017115A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585825A (en) * | 2015-01-19 | 2015-05-06 | 中国食品发酵工业研究院 | Chinese yam fermentation product and preparation method thereof |
| KR101681495B1 (en) * | 2015-06-10 | 2016-12-01 | 재단법인 경북바이오산업연구원 | Manufacturing method for functional food using yam and functional food thereof |
| KR20230062006A (en) * | 2021-10-29 | 2023-05-09 | 경상북도(경상북도산림환경연구원) | Dioscorea batatas peel extract containing high concentration phenanthrene derivatives, its manufacturing method and food composition |
| KR102547632B1 (en) * | 2021-10-29 | 2023-06-26 | 경상북도(경상북도산림환경연구원) | Dioscorea batatas peel extract containing high concentration phenanthrene derivatives, its manufacturing method and food composition |
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