JP2011139694A - Vegetable and seaweed powder-formed ingredient, combination food of the same, parent and child type lid and method of production - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To contribute the inhibition and resolution of skipping a meal, unbalanced diet and insufficient vegetable ingestion, which are important points of foods for growth by coagulating and softening the powder of vegetables and seaweeds so that the vegetables and seaweeds can be ingested richly. <P>SOLUTION: The vegetable and seaweed powder-formed ingredient by which the many kinds of vegetables and seaweeds can be ingested richly through a saved space of a main dish like foods. By combining it, breads, hamburgers, pizzas, rice balls, rice with assorted ingredients, instant cut noodles attached with powdered milk or powdered soy beans, corn flakes, and a parent and a child type lids for a cup container, aiming at the production of first foods having the trinity of convenience, nutritious balance and deliciousness, and the method for producing them are provided. The Fig.3 shows a cross section of the bread 46 with the vegetable seaweed powder-formed ingredient obtained by combining a baked bread dough with each of the vegetable and seaweed powder-formed ingredients of wakame seaweed 11, pumpkin 12, cabbage 13, shiitake mushroom 14 and potato 15, and a sausage 41. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  In the present invention, 50% to 80% by weight of vegetable / seaweed powder is steamed and dried and mixed at a ratio of 50% to 20% by weight of rice powder. The present invention relates to a vegetable / seaweed powder molding tool that is molded, dried, fried or heated and roasted with hot oil, a combination food thereof, and a parent and child lid of a cup container, and a method for producing a vegetable / seaweed powder molding tool.

Conventionally, there have been vegetable and seaweed powder-coated granules. (See Patent Document 1)
Conventionally, there has been bread combining vegetables and seaweed powder-coated granules. (See Patent Document 1)
Traditionally, there has been bread that combines dried grapes. (See Non-Patent Document 1)
Traditionally, vegetables for hamburgers have been mainly raw vegetables. (See Non-Patent Document 2)
Traditionally, pizza vegetable ingredients have been raw vegetables or prepared vegetables. (See Non-Patent Document 3)
Traditionally, there have been nigiri rice mixed with wakame sprinkles. (See Non-Patent Document 4)
Conventionally, there were mixed rice and mixed rice using the same. (See Patent Document 2)
Traditionally, instant noodles have a long shape, poured hot water and waited for 3 minutes before eating. (See Non-Patent Document 5)
Conventionally, there was vegetable-attached instant cereal (see Patent Document 3)
Conventionally, there has been a double lid for cup containers. (See Patent Document 4).
Conventionally, there has been no production method for making a vegetable / seaweed powder molding tool by mixing steamed and dried glutinous rice powder.

  Patent Publication No. 2005-58183 Claims 1 and 2 and FIGS.   Japanese Patent Publication No. 2007-68457 (column of problem to be solved by the specification / invention, column of effect of the invention)   Japanese Patent Publication No. 8-266238 (problems to be solved by the invention, and Table 1, Table 2, and Table 3 of Examples)   Japanese Patent Laid-Open No. 11-79228 FIG.

  Hitachi Automatic Home Bakery Instruction Manual (41 pages, attached to purchase in 1998)   McDonald's homepage search (October 2009, menu information and photos)   Nippon Ham Co., Ltd. homepage search (November 2009, Pizza photo)   Marumiya Food Industry Co., Ltd. homepage search (October 2009, photo)   Magical ramen invention story Momofuku Ando Nihon Keizai Shimbun, published in page 99, on page 99, a diagram of instant noodles with cups and an overall view of a cup container with a lid on the back cover

In the specification, the inventor of the present application considers green leaves of plants such as seaweed, tea leaves, chlorella, and bamboo leaves as follows. Beans are not vegetables.
In addition, the determination of excess or deficiency in vegetable intake is based on the index recommended by the Ministry of Health, Labor and Welfare in the Basic Law on Dietary Education that the recommended daily intake of vegetables per adult is 300 g, 50 g of vegetables, and a total of 350 g or more.
For convenience, the average dry powder weight of 350 g of vegetables and potatoes is approximately 35 g. Therefore, the recommended amount of vegetable intake per serving of 3 meals per day is considered to be 12 g or more in dry conversion vegetables and seaweed powder. However, the present invention is 8 g or more in consideration of powdering.
In the present invention, including bread, hamburger, pizza, noodles, and mixed rice, including vegetables and seaweed powder molding tools and meat and fish, etc., 200 to 250 g is regarded as one meal for one adult. In addition, one meal such as instant vegetable / seaweed powder molding tool chopped noodles or vegetable / seaweed powder molding tool corn flakes is regarded as 100 to 120 g.
Vegetable and seaweed powder molding tools for the foods to be combined can be interchanged. The combination ratio between vegetables and seaweed can be freely changed as necessary. Protein materials and taste materials can be adjusted freely.
To distinguish between vegetables, seaweed and beans, and to determine the water content, refer to the 4th edition Japanese Food Standard Composition Table.

Along with the declining birthrate and aging population, the increase in lifestyle-related diseases and soaring medical costs are becoming more serious every year.
This is also a global issue. The basis of lifestyle-related diseases and disease prevention is diet.
Although food education has been screamed for a long time, results have not been achieved and intellectual enlightenment tends to be idle.
The harm of lack of food, unbalanced diet, and inadequate vegetable intake, which is a problem of dietary education, is not visible on a daily basis. However, it can be said that the disturbance of food is not inferior to the harm of tobacco if it becomes a great misfortune and burden for the person and society after it has been accumulated year after year.
In particular, the disturbance of food in early childhood, when there is no knowledge or choice of dietary education, will also carry seeds that cause psychosomatic diseases in the future.
The present invention provides a three-integrated food of convenience, nutritional balance, and taste, with the abundant intake of vegetables and seaweed through the space-saving of the vegetable and seaweed powder molding tool and its combination food group, The purpose is to contribute to the suppression and resolution of lack of meals, unbalanced diets, and insufficient intake of vegetables.

A conventional vegetable / seaweed powder-coated granule (see Japanese Patent Publication No. 2005-58183) is obtained by coating the surface of dried baked rice in which the dried rice of brown rice has expanded about 3.8 times with vegetables / seaweed powder. When hot water was poured, the vegetable powder coated on the surface of the dried baked rice was dissolved in the hot water, and the dried baked rice in the core was shrunk and lost its shape, causing the hot water to be dyed unintentionally.
And the conventional vegetable / seaweed powder-coated granule is mixed with the dough at the time of bread processing. When the bread is baked, the vegetable / seaweed powder-coated granule becomes the core while maintaining the external shape of the vegetable / seaweed powder coated granule. The dried rice that has been shrunk to less than a half, separated from the covered vegetable / vegetable powder, created a cavity between them, and in that state the vegetable / seaweed powder accumulated and eat bread Sometimes the powder spilled out.
A conventional bread combining vegetables and seaweed powder-coated granules was made by cutting a baked bread and combining the grooves with vegetables and seaweed powder-coated granules. Or it was eaten with bread. And it was accompanied by a feeling of dryness.
Therefore, the conventional vegetable / seaweed powder-coated granule is used for dried gomoku rice, etc., but its application is narrow, and it can be combined with any of hamburger, pizza, nigiri rice, mixed rice, instant noodles, corn flakes, etc. Not suitable.

Traditionally, inadequate intake of vegetables and seaweed has been significant in bread meals. People are busy and don't want to spend time cooking. Many people eat simple and convenient sweet bread and coffee-style meals. It can be said that meals in existing sweet buns with high demand are zero vegetable intake.
Bread bread itself does not contain vegetables or seaweed, and it must be cooked separately. And that omission becomes a habit.

  In addition, when the inventor of the present application investigated with interest for several years, the amount of vegetables and seaweed combined in the equivalent of one meal is 12g in terms of dry converted vegetables in supermarkets such as hamburgers and pizzas. The above is desirable, but vegetables have structurally unreasonable aspects such as lack of preservability and bulkiness. Actually, it is about 1 to 6 g, which is 2 to 2 in comparison with the recommended amount of vegetable intake by the Ministry of Health, Labor and Welfare. Less than one-third of the amount.

  Moreover, even in the nigiri rice mixed with vegetables and seaweed (non-patent document 4) in Non-Patent Document 4, 1 to 8 rice (320 g of cooked rice) is described in 7 to 8 g of this product and the commercially available food bag. In other words, it is specified to mix about 4-5g when it is made into dry conversion vegetables and seaweed per 200-250g equivalent to one serving of cooked rice meal, which is also less than half the recommended standard amount of vegetable intake .

Patent Publication No. 2007-68457 uses mixed rice ingredients consisting of a seasoning liquid part and ingredients. And as a result, it is possible to contain a large amount of vegetables in the mixed rice or mixed rice. ”
It is presumed that this is a curry-rice-like shape, which is different from the mixed rice of the present invention. And this seems to be unsuitable for the material of nigiri rice or rolled sushi like the mixed rice of the present invention.

Instant noodles represented by conventional non-patent document 5 (currently available instant noodles) are served with powder soups such as miso, soy sauce, pork bone, chicken, etc. It was something to loosen up with chopsticks and eat. Vegetables were about 1 to 6 g in terms of dryness and were not sufficient in terms of nutritional balance.
Instant noodles are said to be a national food that was invented in Japan, and the demand for the noodles has grown to about 100 billion foods a year. Among them, the consumption of instant noodles by Japanese is said to be about 5 billion meals.
If it is a food with insufficient vegetable intake that is less than half of the vegetable intake standard amount, this unbalanced mannerism must be overcome for the public. This is especially true for breads.
In the past, the German chemist Liebig found the law of minimum law. That is, "plant growth and yield are governed by the smallest amount of mineral nutrients needed."
If this is applied to eating habits, it can be interpreted that if there is a shortage of a certain necessary amount of nutrients, no matter how much other nutrients are consumed, many are wasted.
It is said that people must eat more than 30 kinds of food a day. There is great expectation that trace elements required from many types of vegetables and seaweed can be ingested.

Conventionally, corn flakes that are eaten with milk are also zero in the existing commercial products.
However, although corn flakes attached to vegetables found in Japanese Patent Publication No. Hei 8-266238 exist as prior art, the vegetables here are added to add color and as in the present invention. When beans are not regarded as vegetables, the amount of vegetables added is about 3 g or less in dry conversion per 100 g of corn cereal as judged based on the chart of the examples, and the intake of vegetables which is the subject of the present invention It was not intended to contribute to the control and resolution of shortages.

In the double lid disclosed in Japanese Patent Publication No. 11-79228, the upper lid and the lower lid have the same size and are difficult to identify in shape. There was a poor visual distinction from the existing single cup of conventional instant cup noodles, and there was a concern that the upper lid and the lower lid could be opened simultaneously. See FIG.
Moreover, there was no suggestion of using the double lid for a meal in a dry form or a pouring wet form like the instant vegetable / seaweed powder molding tool chopped noodles of the present invention.

  In the manufacturing method of vegetable and seaweed powder molding tools, if the material that caking the vegetable and seaweed powder is wheat flour or starch powder, the caking force and expansion are required to thicken and soften the vegetable and seaweed powder. The power was scarce. Further, even when the vegetable / seaweed powder was molded, dried, fried with hot oil, or heated and roasted, it did not swell beneficially for softening moisture, which produced innumerable fine bubbles. Therefore, wheat flour and starch powder are not suitable for making a vegetable / seaweed powder molding tool that is convenient for taking abundant vegetables and seaweed in a small space.

Means of Claims 1 and 2 Steamed and dried glutinous rice powder in a proportion of 50 to 20% by weight of 50% to 80% of vegetable / seaweed powder, mixed with water and kneaded hard, and a noodle making machine or Use a granulator to adjust the thickness and seasoning of the noodles. Shape the noodles into 0.5 to 2 cm long, dry, fry in hot oil, and reduce the oil content with a centrifugal deoiler. Make various vegetable and seaweed powder molding tools with countless fine bubbles.
Alternatively, a vegetable / seaweed powder molding tool formed into a cut noodle shape having a length of 0.5 to 2 cm, dried, and heated and roasted is produced.
Note that long noodles may be cut into chopped noodles after fried with hot oil. Moreover, the thickness of the noodles may be thin, and may be customized to the size of the dried grapes of conventional grape bread.

Means of Claim 3 A vegetable / seaweed powder forming tool bread is prepared by combining a bread dough with a vegetable / seaweed powder forming tool so that 8 to 17 g of dry converted vegetable / seaweed powder is contained in 200 g of baked bread.
The bread is sausage bread, white bread, sweet bread and the like.

Means of Claim 4 Bread for vegetables and seaweed powder forming tools, wherein the bread dough is combined with vegetables and seaweed powder forming tools so that 8 to 17 g of dry converted vegetables and seaweed powder is contained in 200 g of baked hamburger bread.・ Make bread for the bottom, and sandwich cheese and meat between the top and bottom bread to make a hamburger.
It is preferable to sandwich raw vegetables or prepared vegetables with this, but it is optional.

Means of Claim 5 A pizza bread is prepared by combining a bread dough with a vegetable / seaweed powder molding tool so that 8 to 17 g of dry converted vegetable / seaweed powder is contained in 200 g of baked pizza bread. Vegetable and seaweed powder molding tool pizza topped with cheese and ham.
It is optional to topping and baking raw vegetables or prepared dishes.

Means of Claim 6 Vegetables / seaweed powder in which 8 to 17 g of dry converted vegetables / seaweed powder is contained in 200 g of cooked rice, and a seafood product of protein source, dried fruit, etc. are combined. Make forming tool nigiri.
However, after making the vegetable / seaweed powder forming tool nigiri, if it is kept warm, the vegetable / seaweed powder forming tool can be eaten with moisture absorption and softening after about 30 minutes. Under normal temperature conditions, it is necessary to allow about 1 hour for the moisture absorption softening of the vegetable / seaweed powder molding tool. .

Means of Claim 7 A vegetable / seaweed powder molding tool mixed rice in which 8 to 17 g of dry converted vegetable / seaweed powder is contained in 200 g of cooked rice is prepared.
Combine this with a side dish of meat, fish, etc. to make a mixed rice bowl with vegetables and seaweed powder.
In the case of cooked rice with vegetables and seaweed powder molding tools, you can eat as soon as you heat and keep warm, but at room temperature, you eat after about one hour until the molding tools are fully hygroscopic.

Means of Claims 8 and 9 An existing instant noodle is cut into a length of 0.5 to 2 cm, and this is heated and roasted to obtain instant chopped noodles. And in 100g of instant chopped noodles, a vegetable / seaweed powder molding tool containing 8-17g of dry converted vegetable / seaweed powder is combined, and 20-30g of powdered milk or soybean yellow powder is attached to the instant vegetable / seaweed powder. Make noodles with chopping tools.
In addition, it is possible to lengthen the process time of frying in hot oil in the instant noodle manufacturing process, and to omit the heating and roasting process.

Means of Claim 10 Vegetable / seaweed powder molding tool and chicken powder molding containing 8 to 17 g of dry converted vegetable / seaweed powder in 100 g of instant chopped noodles cut and roasted to a length of 0.5-2 cm Make a cup container with a parent and child lid of instant vegetable / seaweed powder molding tool chopped noodles combined with ingredients.

Means of Claim 11 Vegetable / seaweed powder molding tool cornflakes combining vegetable / seaweed powder molding tool and soybean yellow powder molding tool or seafood molding tool containing 8 to 17 g of dry converted vegetable / seaweed powder in 100 g of cornflakes Make a cup container with a parent-child lid.

Means of Claim 12 A small-diameter mouth having a diameter of 3 cm is provided at one site near the peripheral edge of the seal-like main lid covering the whole oral cavity of the cup container, and a seal-like child lid for sealing the small-diameter mouth is produced. The child lid is made of an adhesive at the peripheral edge of the back surface, and creates a sealed parent-child lid for a cup container having a structure that can be freely opened and closed by adhesion and peeling corresponding to the small oral part of the parent lid.

[Means for Claim 13] A method for producing a vegetable / seaweed powder molding tool is as follows: the majority of the vegetable / seaweed powder is mixed with steam-dried glutinous rice powder in a proportion by weight, and water is added, followed by kneading. Then dried and fried in hot oil at 150-180 ° C. Or heat roast.

Advantages of Claims 1 and 2 The vegetable / seaweed powder molding tool of the present invention is obtained by expanding a solidified body obtained by mixing and molding steamed and dried rice powder into vegetables / seaweed powder 1.5 to 2 times. Thus, the space-saving property has been reduced to about one-half that of a conventional vegetable / seaweed powder-coated granule (Japanese Patent Publication No. 2005-58183).
The vegetable / seaweed powder molding tool does not lose its shape even if it is immersed in hot water / water and does not lose its shape. In this case, there was no dry feeling.
As a result, the vegetable and seaweed powder molding tools can be used for bread, hamburger, pizza, nigiri rice, mixed rice, instant chopped noodles, corn flakes, or soup, miso soup, existing instant noodles, existing corn flakes, etc. Facilitates abundant intake of various types of vegetables and seaweed through space saving.

Advantages of Claims 3, 4, and 5 Each of the bread, hamburger, and pizza combined with a vegetable / seaweed powder molding tool containing 8 to 17 g of dry converted vegetable / seaweed powder in each 200 g of bread of the present invention is conventional. Compared to, it has become possible to ingest significantly more vegetables and seaweed.
Therefore, compared to conventional bread, hamburgers, and pizzas, it becomes easier to provide with a more remarkable nutritional balance type, excellent convenience, and lack of meals, unbalanced diets that demand food education issues that are also social issues, It can contribute to the suppression and resolution of insufficient vegetable intake.

Effects of Claims 6 and 7 The present invention is a combination of a vegetable / seaweed powder forming tool containing 8 to 17 g of dry converted vegetable / seaweed powder in 200 g of the present handheld rice, and the vegetable / seaweed powder forming tool is made of vegetables / seaweed powder. It is a solid with a high degree of condensation and a moisture-absorbing and softening action, and its surface area is narrower in mass than the conventional hand-grown rice (Non-patent Document 4). Of vegetables and seaweed becomes easy.
Moreover, also in the kind of vegetables and seaweed used, in the hand-grip rice of this invention, many kinds of vegetables and seaweed can be made into the object of an ingredient material alternately.
From the viewpoint of dietary education problems, the vegetable / seaweed powder-molded tool nigiri rice of the present invention contributes approximately twice as much to the suppression / resolution of lack of food, unbalanced food, and insufficient vegetable intake.

In addition, the mixed rice in which 8 to 17 g of dry converted vegetable / seaweed powder is contained in 200 g of mixed rice of the present invention is mixed with the dried form of vegetable / seaweed powder forming tool in the cooked rice. The vegetable / seaweed powder molding tool absorbs the moisture of the cooked rice and softens, while the cooked rice has less moisture. Overall it will be delicious like rice with less moisture.
The present invention provides a taste of mixed rice in contrast to conventional mixed rice (Patent Publication 2007-68457) that can contain juice and paste.
It can also contribute to the suppression and resolution of unbalanced diets and insufficient vegetable intake.

Effect of Claims 8 and 9 Instant vegetable / seaweed attached to powdered milk combined with vegetable / seaweed powder molding tool containing 8 to 17 g of dry converted vegetable / seaweed powder per 100 g of instant chopped noodles The noodles made from powdered tools are cut to 0.5-2cm in length, so there is no need to pour boiling water for 3 minutes and unravel the noodles with chopsticks like conventional instant noodles. Like cereals with milk, you can eat hot water or cold water with no waiting time.
The attached powdered milk and soybean yellow powder are relatively inexpensive and rich in protein and other nutritional values, and can contribute to the suppression and resolution of lack of meals, unbalanced diets, and insufficient vegetable intake, which are demanded by social food education issues.

Effects of Claims 10 and 11 Instantly chopped noodles in 100g of dried vegetables / seaweed powder containing 8-17g of dried vegetables / seaweed powder in combination with instant vegetables / seaweed powder chopped noodles in a cup container with parent and child lid Can dine in a dry form, or pour hot water or water into a wet form. Convenience is improved.
In addition, the degree of freedom is not restricted by meal time, place, amount of food, etc., and meals with reduced meal times and meal time transfers can be made by using shredded times, such as driving a car in a traffic jam.
It can contribute to the suppression and resolution of lack of meals, unbalanced diets, and insufficient vegetable intake that food education requires.
Moreover, the effect of the cup container with the parent and child lid of the vegetable and seaweed powder molding tool cornflakes which combined the vegetable and seaweed powder molding tool in which 8 to 17 g of dry converted vegetables and seaweed powder is contained in 100 g of cornflakes is similar to the above.

Effect of Claim 12 Since the parent and child lid of the present invention selectively enables a dry form meal and a water-containing form meal in a single cup container, the convenience in a cup-packed meal food is enhanced.
The parent-child lid can also be applied to the lid of other food cup containers.

Effect of Claim 13 The production method of the present invention is a vegetable powder-coated granule or a seaweed powder-coated granule of the prior art (patent publication 2005-2005) by the action of caking force and expansion force, which are the characteristics of steamed and dried rice powder. 58183), the vegetable / seaweed powder material was reduced to about a half.
In addition, the production method of the present invention is a vegetable / seaweed powder molding tool that can be used for many food groups by facilitating hygroscopic softening by generating innumerable bubbles with the minimum necessary expansion.

Example 1
The vegetable / seaweed powder molding tool fried with hot oil according to claim 1 will be described with reference to the reference numerals.
It was steamed and dried in 14 g of wakame powder, mixed in a ratio of 6 g of rice powder, added with about 10 ml of water, spread into noodles with a kneading noodle machine, cut into chopped noodles with a length of 0.5 to 2 cm and dried. This was dipped in hot oil at a temperature of 150 to 180 ° C. for 10 to 20 seconds and then fried to make a Wakame powder molding tool 11 containing countless fine bubbles.
Each vegetable / seaweed powder molding tool is made in the same manner as the wakame powder molding tool 11 is made.
Pumpkin powder molding tool 12, cabbage powder molding tool 13, shiitake powder molding tool 14, potato powder molding tool 15, carrot powder molding tool 16, onion powder molding tool 17, Morohaya powder molding tool 18, lotus root powder molding tool 19, taro powder Molding tool 20, pepper powder molding tool 21, salmon powder molding tool 22, comb powder molding tool 23, leek powder molding tool 24, radish powder molding tool 25, hijiki powder molding tool 26, mugwort powder molding tool 27, leek powder molding tool 28, Shinkiku powder molding tool 29, and sweet potato powder molding tool 30 were made.
These were deoiled with a centrifugal dehydrator to reduce the excess oil deposit.

The heat-roasted vegetable / seaweed powder molding tool according to claim 2 will be described with reference to symbols.
It was steamed and dried in 12 g of spinach powder, mixed in a ratio of 8 g of rice powder, added with about 10 ml of water, spread into noodles with a kneading noodle machine, cut into chopped noodles with a length of 0.5 to 2 cm and dried. This was put in a ceramic pot and roasted with heat for 1-2 minutes to make a spinach powder molding tool 31 containing countless fine pores.
The following heating and roasting vegetable / seaweed powder molding tools are prepared in the same manner as the spinach powder molding tool 31 is prepared.
A broccoli powder molding tool 32, a tomato powder molding tool 33, a beef bowl powder molding tool 34, a long bean powder molding tool 35, and a Chinese cabbage powder molding tool 36 were produced.

Example 2
The vegetable / seaweed powder molding tool bread according to claim 3 is described with reference numerals.
80 g of strong flour, 70 ml of milk, 5 g of sugar and 1 g of dry yeast were kept at a kneading temperature of 40 ° C. for 60 minutes for primary fermentation. Then, 5 g of the Wakame powder molding tool 11, 5 g of the pumpkin powder molding tool 12, 5 g of the cabbage powder molding tool 13, 5 g of the shiitake powder molding tool 14, and 5 g of the potato powder molding tool 15 are mixed evenly, and the sausage 41 is placed on the core. Was formed into a cupe bread shape so as to wrap 40 g. This was subjected to secondary fermentation for about 60 minutes at a temperature of 40 ° C., and a sausage-containing vegetable / seaweed powder molding tool pan 46 was prepared by baking the back side for 10 minutes and the surface for 20 minutes with an open oven 200 w of a microwave oven.
The total weight of this bread was 195 g. This bread contains about 15 g of dry converted vegetables and seaweed powder.
It should be noted that the vegetable / seaweed powder molding tool seems to increase in weight by about 15% because edible oil adheres more than the total amount of steamed and dried rice powder, which is the constituent material. Therefore, the weight of the dried equivalent vegetable / seaweed powder is estimated by subtracting that amount.

In addition, 200 g of water, 250 g of strong flour, 2 g of salt, 14 g of sugar and 3 g of dry yeast were placed in a bread case of an automatic home bakery machine, set according to the instructions of the machine, and started with a start switch.
The process consists of pre-kneading 9 minutes, Nekashi 5 minutes, post-kneading 20 minutes, then primary fermentation 15 minutes, degassing 20 seconds, where 5 g of carrot powder molding tool 16, 5 g of onion powder molding tool 17, Morohaya powder molding 5 g of the tool 18, 5 g of the lotus root powder molding tool 19, 5 g of the taro powder molding tool 20, 5 g of the pepper powder molding tool 21, 5 g of the salmon powder molding tool 22, 5 g of the kombu powder molding tool 23, and the leek powder molding tool 24. 5g, 5g of radish powder molding tool 25, 50g in total, evenly mixed, secondary fermentation 45 minutes, baking 65 minutes, finishing 10 minutes, time required total 169 minutes, vegetable and seaweed powder molding tool bread 47 Had made.
The vegetable / seaweed powder molding tool bread 47 had a total weight of 516 g. About 12 g of dry converted vegetable / seaweed powder contained in 200 g of this vegetable / seaweed powder molding tool bread 47 is contained.

Example 3
The vegetable / seaweed powder molding tool hamburger according to claim 4 will be described with reference to symbols.
80 g of strong flour, 70 ml of water, 5 g of sugar, 0.5 g of salt and 1 g of dry yeast were kept at a kneading temperature of 40 ° C. for 60 minutes for primary fermentation.
Then, 4 g of Hijiki powder molding tool 26, 4 g of mugwort powder molding tool 27, 4 g of leek powder molding tool 28, 4 g of Shinchiku powder molding tool 29, 4 g of sweet potato powder molding tool 30, and a total of 20 g are mixed evenly. This is kept at a temperature of 40 ° C. for about 60 minutes to finish the secondary fermentation, and the upper and lower breads of the hamburger are formed. On top of this, 30 g of minced meat 42 and 20 g of hamburger cheese 43 were placed and the upper bread was placed between them to make a vegetable powder molding tool hamburger 48.
The total weight of this hamburger was 188 g. About 188 g of this vegetable / seaweed powder molding tool hamburger 48 contains about 12 g of dry-converted vegetable / seaweed powder.
In addition, you may pinch | shoot arbitrary amount of raw vegetables separately.

Example 4
The vegetable / seaweed powder molding tool pizza according to claim 5 will be described with reference numerals.
100 g of strong wheat flour, 80 ml of water, 8 g of sugar, 0.5 g of salt and 2 g of dry yeast were kept at a kneading temperature of 40 ° C. for 60 minutes for primary fermentation.
To this, 4 g of spinach powder molding tool 31, 4 g of broccoli powder molding tool 32, 4 g of tomato powder molding tool 33, 4 g of gyudon powder molding tool 34, 4 g of long bean powder molding tool 35, 4 g of Chinese cabbage powder molding tool 36 These were mixed evenly and kept at a temperature of 40 ° C. for about 60 minutes for secondary fermentation. Then, this is formed into a disk shape with a diameter of 12 cm, the back side is baked for 10 minutes with a microwave oven of 200 W, turned over, topped with 10 g of pizza cheese 45 and 20 g of ham 44, and baked at 200 W for 20 minutes. -Seaweed powder molding tool pizza 49 was made.
The total weight of this pizza 49 was 200 g.
About 14 g of dried equivalent vegetable / seaweed powder is contained in 200 g of this pizza 49.
Separately, raw vegetables may be topped.

Example 5
The vegetable / seaweed powder molding tool gripping rice of Claim 6 is demonstrated with a code | symbol.
4 g of Wakame Powder Molding Tool 11, 4 g of Pumpkin Powder Molding Tool 12, 4 g of Cabbage Powder Molding Tool 13, 4 g of Shiitake Powder Molding Tool 14, 4 g of Potato Powder Molding Tool 15 and 4 g of Shredded Satsuma Pickled 57 Mix 20g of shredded fish meat forming tool 53, 2g of dried wolfberry 39, 2g of dried bulberry 38, 160g of cooked rice 52, 2 pieces of vegetable / seaweed powder forming tool gripping rice 50, 104g Had made.
About 208 g of dry-converted vegetable / seaweed powder is contained in 208 g of this vegetable / seaweed powder shaping tool nigiri.

Example 6
The vegetable / seaweed powder molding tool mixed rice lunch of Claim 7 is demonstrated with a code | symbol.
4 g of carrot powder molding tool 16, 4 g of onion powder molding tool 17, 4 g of Morohaya powder molding tool 18, 4 g of lotus root powder molding tool 19, 4 g of taro powder molding tool 20 are mixed with 180 g of cooked rice 52. Combined, we made rice mixed with vegetables and seaweed molding tools.
To this, a side dish of tonkatsu 54, grilled fish 55, taro 56, and pickled sea bream 58 was added separately to prepare a mixed lunch box 51 of vegetables and seaweed powder.
About 12 g of dry converted vegetable / seaweed powder is contained in 200 g of mixed rice.

Example 7
The instant vegetable / seaweed powder molding tool chopped noodles attached with powdered milk or soybean yellow powder according to claims 8 and 9 will be described with reference numerals.
50 g of instant chopped noodles 59 prepared by crushing and cutting existing instant noodles to a length of 0.5 to 2 cm, placing them in a ceramic pot and roasting for 2 to 3 minutes with fire heat were prepared.
4 g of bell pepper powder molding tool 21, 4 g of rice bran powder molding tool 22, 4 g of kombu powder molding tool 23, 4 g of leek powder molding tool 24, and 4 g of radish powder molding tool 25 were mixed evenly. Then, it was put in a cup container 63 to prepare instant vegetable / seaweed powder molding tool chopped noodles attached to a sachet 61 mixed with 25 g of powdered milk or 25 g of soybean yellow powder and 10 g of sugar and 0.5 g of salt.
About 12 g of dry converted vegetable / seaweed powder is contained in 105 g of instant vegetable / seaweed powder molding tool chopped noodles attached with powdered milk or soybean yellow powder.

Example 8
The cup container with a parent and child lid of the instant vegetable / seaweed powder molding tool chopped noodles of claim 10 will be described with reference numerals.
The existing instant noodles 59 were cut into a chopped noodle shape with a length of 1.5 cm, and roasted instant chopped noodles 59 were made. 60 g of instant noodles 59, 4 g of spinach powder molding tool 31, 4 g of broccoli 32, 4 g of tomato powder molding tool 33, 4 g of gyudon powder molding tool 34, 4 g of long crab powder molding tool 35, Chinese cabbage powder molding tool 4 g of 36 and 20 g of chicken powder molding tool 62 were added and mixed uniformly. And this was made into a cup container 63 with a parent-child lid 65 of instant vegetable / seaweed powder molding tool chopped noodles.
This instant vegetable / seaweed powder molding tool chopped noodles in a cup container with a parent-child lid contains about 15 g of dry converted vegetable / seaweed powder.
In addition, said chicken powder molding tool was made with the manufacturing method which produces a vegetable and seaweed powder molding tool in the ratio of 40% of steamed and dried rice powder to 60% of chicken powder.

Example 9
The cup container with a parent and child lid of the vegetable / seaweed powder molding tool corn flakes of claim 11 will be described with reference numerals.
Pressurized cornflakes 60 60 g, Wakame powder molding tool 11 2 g, pumpkin powder molding tool 12 2 g, cabbage powder molding tool 13 2 g, shiitake powder molding tool 14 2 g, potato powder molding tool 15 2 g, carrot powder 4 g of molding tool 16, 2 g of onion powder molding tool 17, 2 g of Morohaya powder molding tool 18, 2 of lotus root powder molding tool 19, 2 g of taro powder molding tool 20, 20 g of soybean yellow powder molding tool, and these are mixed evenly Vegetable and seaweed powder molding tool Cornflakes parent and child lid 65 with cup container 63.
This instant vegetable / seaweed powder molding tool corn flakes contains about 12 g of dry converted vegetable / seaweed powder in a cup container with a parent-child lid.
The soybean yellow powder molding tool was produced by a method for producing a vegetable / seaweed powder molding tool at a ratio of 40% steamed and dried rice powder to 60% soybean yellow powder.

Example 10
The parent and child cover of claim 12 will be described with reference numerals.
A small-diameter opening 69 having a diameter of 3 cm was provided at one portion near the peripheral end of the seal-like lid having a diameter of 10 cm with the knob portion 67, and this was used as a main lid. Then, a seal-like child lid 66 having a diameter of 5 cm with a knob portion 68 that is a reduced size of the parent lid shape was made. The child lid 66 has a sticky portion 71 at the peripheral end of the back surface of the child lid 66 so that the small diameter port 69 of the parent lid can be opened and closed freely. This was bonded directly above the small-diameter opening 69 having a diameter of 3 cm on the parent lid to form a parent-child lid 65.
Here, the method of making the child lid 66 is to cut a wide single-sided adhesive tape into a child lid shape, and attach a non-adhesive seal to the center of the back surface at a diameter of 3 cm and a knob protrusion 1 cm. did.

  The manufacturing method of claim 13 is the manufacturing method of claims 1 and 2.

  The rape powder molding tool and its combination food and parent-child lid can be industrially mass-produced and have industrial applicability.

  Front view of vegetable / seaweed powder molding tool fried in hot oil   Front view of heated and roasted vegetable / seaweed powder molding tool   Cross-sectional view of sausage-containing vegetable and seaweed powder molding tool bread   Cross section of vegetable and seaweed powder molding tool bread   Front view of a vegetable / seaweed powder molding tool hamburger   Vegetable and seaweed powder molding tool pizza surface view   Front view of vegetable and seaweed powder forming tool nigiri   Vegetable and seaweed powder molding tool mixed rice surface view   Cross section of instant vegetables and seaweed powder molding tool chopped noodles packed in a cup container with powdered milk or soybean yellow powder   Cross section of cup container with parent and child lid for instant vegetables and seaweed powder molding tool chopped noodles   Cross section of cup container with parent and child lid of cornflakes vegetable and seaweed powder molding tool   Surface view of parent and child lid   Back view of parent and child lid   Child lid surface view   Back view of the child lid   External view of cup container with parent and child lid

11 Wakame Powder Molding Tool 12 Pumpkin Powder Molding Tool 13 Cabbage Powder Molding Tool 14 Shiitake Powder Molding Tool 15 Potato Powder Molding Tool 16 Carrot Powder Molding Tool 17 Onion Powder Molding Tool 18 Morohaya Powder Molding Tool 19 Lotus Root Powder Molding Tool 20 Taro Powder Molding Tool 21 Pepper Powder Molding Tool 22 Grain Powder Molding Tool 23 Comb Powder Molding Tool 24 Leek Powder Molding Tool 25 Radish Powder Molding Tool 26 Hijiki Powder Molding Tool 27 Mugwort Powder Molding Tool 28 Leek Powder Molding Tool 29 Shinchiku Powder Molding Tool 30 Satsuma Powder Molding Tool 30 Ingredients 31 Spinach Powder Molding Tool 32 Broccoli Powder Molding Tool 33 Tomato Powder Molding Tool 34 Gyudon Powder Molding Tool 35 Nagamaki Powder Molding Tool 36 Chinese Cabbage Powder Molding Tool 37 Soybean Yellow Powder Molding Tool 38 Dried Bulberry 39 Dried Berries 41 Sausage 42 Mince・ Meet 43 hamburger cheese 4 4 Ham 45 Pizza cheese 46 Sausage-containing vegetable and seaweed powder molding tool bread 47 Vegetable and seaweed powder molding tool bread 48 Vegetable and seaweed powder molding tool Hamburger 49 Vegetable and seaweed powder molding tool Pizza 50 Vegetable and seaweed powder molding tool Nigiri rice 51 Vegetables and seaweed Powdered rice mixed rice bento 52 Rice cooked rice 53 Shredded fish meat shaped tools 54 Pork cutlet 55 Grilled fish 56 Taro 57 Shredded sardines pickled 58 Wankirizawa pickled 59 Instant chopped noodles 60 Cornflakes 61 Powdered milk or soybean yellow powder in a small bag 62 Chicken powder shaped tools 63 cups Container 64 Conventional lid of cup container 65 Parent-child lid 66 Child lid 67 Parent-child lid knob 68 Child lid knob 69 Small-diameter mouth of parent lid 70 Sub-parent-side small-diameter mouth corresponding part 71 Back-side adhesive part of child lid

Claims (13)

  Length of 50% to 80% by weight of vegetable / seaweed powder steamed and dried, mixed with 50% to 20% by weight of rice powder, added water to form a kneaded noodle, dried, and fried in hot oil ~ 2cm vegetable / seaweed powder molding tool.   Steamed and dried glutinous rice powder in a proportion of 50 to 20% by weight with respect to 50 to 80% by weight of vegetable / seaweed powder, added water, formed into a kneaded noodle shape, dried, heated and roasted in a length of 0.5 to 2cm vegetable / seaweed powder molding tool.   A vegetable / seaweed powder molding tool bread comprising a combination of the vegetable / seaweed powder molding tool according to claim 1 or 8, wherein 8 to 17 g of dry-converted vegetable / seaweed powder is contained in 200 g of baked bread dough.   A vegetable / seaweed powder molding tool hamburger combined with the vegetable / seaweed powder molding tool according to claim 1, wherein 8 to 17 g of dry converted vegetable / seaweed powder is contained per 200 g of the baked hamburger bread dough.   A vegetable / seaweed powder molding tool pizza combined with the vegetable / seaweed powder molding tool according to claim 1, wherein 8 to 17 g of dry converted vegetable / seaweed powder is contained per 200 g of the baked pizza bread dough.   A vegetable / seaweed powder molding tool gripping rice combined with the vegetable / seaweed powder molding tool according to claim 1, wherein 8 to 17 g of dry conversion vegetable / seaweed powder is contained in 200 g of cooked rice.   A vegetable / seaweed powder molding tool mixed rice lunch combined with the vegetable / seaweed powder molding tool according to claim 1 or 8 wherein 8 to 17 g of dry conversion vegetable / seaweed powder is contained in 200 g of cooked rice.   The combination of the vegetable / seaweed powder molding tool according to claim 1 or claim 2 wherein 8 to 17 g of dry converted vegetable / seaweed powder is contained per 100 g of instant chopped noodles, and 20-30 g of powdered milk is attached. 0.5-2 cm instant vegetable / seaweed powder molding tool chopped noodles. The combination of the vegetable / seaweed powder molding tool according to claim 1 or 2 wherein 8 to 17 g of dry converted vegetable / seaweed powder is contained per 100 g of instant chopped noodles, and 20-30 g of soybean yellow powder is attached. 0.5-2 cm instant vegetable / seaweed powder molding tool chopped noodles.   3. Instant vegetable / seaweed powder molding combined with vegetable / seaweed powder molding tool and chicken molding tool according to claim 1 or 8 wherein 8 to 17 g of dry converted vegetable / seaweed powder is contained in 100 g of instant chopped noodles. A cup container with a parent-child lid for chopped noodles.   A vegetable / seaweed powder molding tool according to claim 1 or 2 and a combination of the soybean yellow powder molding tool or the seafood powder molding tool, wherein 8 to 17 g of dry converted vegetable / seaweed powder is contained in 100 g of corn flakes. Seaweed powder molding tool cornflakes cup cup with parent and child lid.   A small diameter mouth with a diameter of 3cm is provided at one part near the peripheral edge of the seal-like lid that covers the whole oral cavity of the cup container. 12. A parent-child lid for a cup container according to claim 10 or 11, wherein a seal-shaped child lid is formed and the child lid is affixed directly above the small oral cavity of the parent lid.   Steamed and dried glutinous rice powder in a ratio of 50 to 20% by weight with respect to 50 to 80% by weight of vegetable / seaweed powder, added with water, kneaded and dried, fried or heated and roasted with hot oil A method for producing a vegetable / seaweed powder molding tool according to claim 1.

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