JP2003038124A - Health food and pickling base - Google Patents
Health food and pickling baseInfo
- Publication number
- JP2003038124A JP2003038124A JP2001225504A JP2001225504A JP2003038124A JP 2003038124 A JP2003038124 A JP 2003038124A JP 2001225504 A JP2001225504 A JP 2001225504A JP 2001225504 A JP2001225504 A JP 2001225504A JP 2003038124 A JP2003038124 A JP 2003038124A
- Authority
- JP
- Japan
- Prior art keywords
- mixture
- health food
- lees
- soy sauce
- water
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、健康食品及び漬け
床に属する。TECHNICAL FIELD The present invention relates to health foods and pickled beds.
【０００２】[0002]
【従来の技術】近年、現代人の食生活は偏りがちである
と言われている。食生活の偏りは、脂肪分を過剰に摂取
する一方でカルシウムや繊維質が不足するといった栄養
分のアンバランスをもたらす。さらには、運動不足や不
規則な生活と相俟って、便秘などの病気をもたらす。そ
のため、最近では食生活の重要性が再認識されつつあ
り、また健康食品に対する関心が高まっている。2. Description of the Related Art In recent years, it has been said that the diet of modern people tends to be biased. The dietary imbalance causes an imbalance of nutrients such as excessive intake of fat and lack of calcium and fiber. Furthermore, in combination with lack of exercise and irregular life, it causes sickness such as constipation. Therefore, recently, the importance of eating habits is being re-recognized, and interest in health foods is increasing.
【０００３】[0003]
【発明が解決しようとする課題】本発明の課題は、便秘
などの病気の治療及び予防に効果的な健康食品及び漬け
床を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a health food and a pickled bed effective for treating and preventing diseases such as constipation.
【０００４】[0004]
【課題を解決するための手段】本発明の健康食品は、醤
油粕、糠、おから及び水を含む混合物を、発酵させてな
ることを特徴とする。The health food of the present invention is characterized by fermenting a mixture containing soy sauce meal, rice bran, okara and water.
【０００５】本発明の健康食品を摂取すると、便秘など
の病気を治療し予防することができる。また、本発明の
健康食品の主な原料である醤油粕、糠及びおからは、そ
れぞれ醤油の製造過程、精米過程及び豆腐の製造過程に
おいて副産物として得られるものである。よって、本発
明の健康食品は低コストで製造することができる。本発
明の健康食品は、例えばペースト状をなしていても良い
し、粉末状をなしていても良い。ペースト状にするに
は、前記混合物を発酵させるだけで良い。粉末状にする
には、例えば、前記混合物を発酵させた後、乾燥させ
る。本発明の健康食品を粉末状にすると、他の食品に添
加し易くなり、また長期保存が可能となる。Ingestion of the health food of the present invention can treat and prevent diseases such as constipation. In addition, soy sauce cake, rice bran and okara, which are the main raw materials of the health food of the present invention, are obtained as by-products in the soy sauce production process, rice polishing process and tofu production process, respectively. Therefore, the health food of the present invention can be manufactured at low cost. The health food of the present invention may be in the form of paste or powder. To make a paste, it is only necessary to ferment the mixture. To obtain a powder, for example, the mixture is fermented and then dried. When the health food of the present invention is made into powder, it can be easily added to other foods and can be stored for a long time.
【０００６】前記混合物中の醤油粕、糠及びおからは、
ほぼ同重量ずつ含まれるのが好ましい。水の量について
は、醤油粕、糠及びおからの合計体積とほぼ同体積であ
ることが好ましい。混合物を発酵させるには、例えば、
これを１０〜１５℃の温度条件下で静置する。望ましい
発酵時間は、１０〜１４日である。また、菌、酵母等の
微生物を適宜添加しても良い。[0006] The soy sauce cake, rice bran and okara in the above mixture,
It is preferable that they are contained in approximately the same weight. The amount of water is preferably approximately the same as the total volume of soy sauce cake, rice bran and okara. To ferment the mixture, for example,
This is left to stand under the temperature condition of 10 to 15 ° C. The desired fermentation time is 10-14 days. In addition, microorganisms such as bacteria and yeast may be appropriately added.
【０００７】前記混合物には、緑茶粉末を含めるのが好
ましい。この場合、緑茶粉末の分量は、醤油粕、糠、お
から及び水の合計重量の８重量％程度にすると良い。ま
た健康食品の味を良くするため及び艶を出すために、前
記混合物にみりん粕を含めるのが好ましい。緑茶粉末及
びみりん粕は、それぞれ緑茶及びみりんの製造過程にお
いて副産物として得られる。よって、これらを前記混合
物に含める場合にも低コスト化は達成される。The mixture preferably contains green tea powder. In this case, the amount of green tea powder is preferably about 8% by weight of the total weight of soy sauce lees, bran, okara and water. It is also preferable to include mirin meal in the mixture in order to improve the taste and gloss of the health food. Green tea powder and mirin meal are obtained as by-products in the manufacturing process of green tea and mirin, respectively. Therefore, cost reduction is achieved even when these are included in the mixture.
【０００８】本発明の漬け床は、醤油粕、糠、おから及
び水を含む混合物に食塩を加え、この混合物を発酵させ
てなることを特徴とする。本発明の漬け床によると、
魚、野菜、肉等の食料を漬けることができる。そして、
本発明の漬け床により漬けられた食料を摂取すると、便
秘などの病気を治療し予防することができる。また、上
記の本発明の健康食品と同様に、主な材料は副産物とし
て得られるので、低コストで製造可能である。The pickled bed of the present invention is characterized in that salt is added to a mixture containing soy sauce cake, rice bran, okara and water and the mixture is fermented. According to the pickling floor of the present invention,
Foods such as fish, vegetables and meat can be pickled. And
Ingestion of food pickled by the pickling floor of the present invention can treat and prevent diseases such as constipation. Further, like the health food of the present invention, since the main ingredients are obtained as by-products, it can be manufactured at low cost.
【０００９】前記混合物中の醤油粕、糠、おから及び水
の好ましい分量については、上記の本発明の健康食品の
それと同様である。前記混合物を発酵させるには、１０
〜１５℃の温度で一日程度静置するのが望ましい。ま
た、菌、酵母等の微生物を適宜添加しても良い。魚等の
食料を漬けるには、例えば、１０〜１５℃の温度で３〜
４日静置する。前記混合物には緑茶粉末を含めることが
好ましい。この場合、緑茶粉末の分量は、醤油粕、糠、
おから及び水の合計重量の８重量％程度にすると良い。
さらに、味の向上及び艶出しのために、前記混合物にみ
りん粕を含めるのが好ましい。The preferred amounts of soy sauce cake, rice bran, okara and water in the mixture are the same as those of the health food of the present invention. To ferment the mixture, 10
It is desirable to stand at a temperature of -15 ° C for about one day. In addition, microorganisms such as bacteria and yeast may be appropriately added. To immerse foods such as fish, for example, at a temperature of 10 to 15 ° C,
Let stand for 4 days. It is preferable to include green tea powder in the mixture. In this case, the amount of green tea powder is soy sauce lees, bran,
It is advisable to use about 8% by weight of the total weight of okara and water.
Furthermore, it is preferable to include mirin lees in the mixture for improving taste and polishing.
【００１０】本発明の漬け床は、醤油粕、糠、おから及
び水を含む混合物を作製し、これに食塩を加えて発酵さ
せることにより製造されうるが、この製造方法に限定さ
れる訳ではない。例えば、水を加える前に食塩を加える
こともできる。また、本発明の漬け床は、既に発酵した
前記混合物（即ち、本発明の健康食品）に食塩を加え、
この混合物をさらに発酵させたものでも良い。The pickled bed of the present invention can be produced by preparing a mixture containing soy sauce cake, rice bran, okara and water, and adding salt to the mixture to ferment it. However, the production method is not limited to this. Absent. For example, salt may be added before adding water. In addition, the pickled floor of the present invention, salt is added to the already fermented mixture (that is, the health food of the present invention),
This mixture may be further fermented.
【００１１】[0011]
【実施例】醤油粕、糠及びおからを同じ重量ずつ混合
し、さらにこれらの合計体積と同体積の水を加えた。続
いて、醤油粕、糠、おから及び水の合計重量の８重量％
の緑茶粉末を添加した後、緑茶粉末も含めた合計重量の
８重量％の食塩を添加して、混合した。その後、１０〜
１５℃の温度で一日静置して発酵させた。これにて、本
発明の漬け床を得た。次に、この漬け床を用いて、シャ
ケ及びサバを複数尾ずつ漬けた。ここで、漬けた時間は
３〜４日とし、温度条件は１０〜１５℃とした。そし
て、漬けた後のシャケ又はサバを、便秘で悩む人に一週
間続けて毎日三回食べさせた。その結果、便秘が完全に
解消された。また、３、４日ぶりに排便された便であっ
ても軟らかかった。さらに、その人の水虫が治った。[Examples] Soy sauce cake, bran and okara were mixed in the same weight, and water was added in the same volume as the total volume thereof. Next, 8% by weight of the total weight of soy sauce cake, rice bran, okara and water
8% by weight of the total weight including the green tea powder was added and mixed. Then 10
Fermentation was carried out by allowing it to stand at a temperature of 15 ° C. for one day. Thus, the pickled floor of the present invention was obtained. Next, using this pickling floor, a plurality of salmon and mackerel were pickled. Here, the soaking time was 3 to 4 days, and the temperature condition was 10 to 15 ° C. Then, the pickled salmon or mackerel was made to be eaten by a person suffering from constipation three times a day for one week in a row. As a result, constipation was completely eliminated. Moreover, even if the stool had been defecated for the first time in 3 or 4 days, it was soft. In addition, the athlete's athlete's foot was cured.
【００１２】[0012]
【発明の効果】本発明の健康食品を摂取すると、便秘、
水虫などの病気を治療し予防することができる。また、
本発明の漬け床によって漬けられた魚等の食料を摂取し
ても、同様の効果が得られる。Effect of the Invention When the health food of the present invention is ingested, constipation,
Can treat and prevent diseases such as athlete's foot. Also,
Similar effects can be obtained by ingesting food such as fish pickled by the pickling floor of the present invention.
Claims (7)
を、発酵させてなることを特徴とする健康食品。1. A health food characterized by fermenting a mixture containing soy sauce cake, rice bran, okara and water.
１に記載の健康食品。2. The health food according to claim 1, wherein the mixture further contains green tea powder.
１又は２に記載の健康食品。3. The health food according to claim 1, wherein the mixture further contains mirin lees.
食塩を加え、この混合物を発酵させてなることを特徴と
する漬け床。4. A pickled bed characterized in that salt is added to a mixture containing soy sauce cake, rice bran, okara and water and the mixture is fermented.
ている請求項４に記載の漬け床。5. The pickled bed according to claim 4, wherein the mixture is already fermented before adding salt.
４又は５に記載の漬け床。6. The pickled bed according to claim 4, wherein the mixture further contains green tea powder.
４〜６のいずれかに記載の漬け床。7. The pickled bed according to claim 4, wherein the mixture further contains mirin lees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001225504A JP2003038124A (en) | 2001-07-26 | 2001-07-26 | Health food and pickling base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001225504A JP2003038124A (en) | 2001-07-26 | 2001-07-26 | Health food and pickling base |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003038124A true JP2003038124A (en) | 2003-02-12 |
Family
ID=19058487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001225504A Pending JP2003038124A (en) | 2001-07-26 | 2001-07-26 | Health food and pickling base |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003038124A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011030548A (en) * | 2009-08-06 | 2011-02-17 | Masaaki Kondo | Miso-like fermented food and method for producing the same |
| JP2016123361A (en) * | 2014-12-26 | 2016-07-11 | 美栄子 横田 | Machine for producing swollen foam confectionery for producing soybean-derived food product, and soybean-derived swollen foam confectionery for health |
| CN113603520A (en) * | 2021-07-26 | 2021-11-05 | 贵州省轻工业科学研究所 | Vinasse fermentation treatment method, vinasse organic fertilizer and application |
-
2001
- 2001-07-26 JP JP2001225504A patent/JP2003038124A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011030548A (en) * | 2009-08-06 | 2011-02-17 | Masaaki Kondo | Miso-like fermented food and method for producing the same |
| JP2016123361A (en) * | 2014-12-26 | 2016-07-11 | 美栄子 横田 | Machine for producing swollen foam confectionery for producing soybean-derived food product, and soybean-derived swollen foam confectionery for health |
| CN113603520A (en) * | 2021-07-26 | 2021-11-05 | 贵州省轻工业科学研究所 | Vinasse fermentation treatment method, vinasse organic fertilizer and application |
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