JP2014018200A - Food material excellent in health maintenance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food material having excellent taste and palatability, abundant in vitamin, mineral and dietary fiber with low calorie, containing a preventive component for a lifestyle-related disease or dementia, and excellent in health maintenance.SOLUTION: Collected Angelica keiskei or a mulberry leaf is washed, dried, subjected to sterilization devitalization, and disorderly cut so as to have the length of approximately 15-50 mm, to thereby obtain a bulkily-mixed food material with the enormous number of cut surfaces. Then, after attaining homogeneous softening of a leaf part and a stalk part of the food material by being fried without oil and leakage of contained components from the cut surfaces, the food material is cooked in the style of 'fish and vegetables boiled in soy sauce with sugar' with seasoning comprising fish-based soup stock, soy sauce, sake, sugar, sweet sake and oil so as to have water activity of 0.6-0.75.

Description

  The present invention is not only a side food in meals, but also as a snack or tea cup for drinking, it is extremely delicious and highly palatable, low in calories, rich in nutrients, vitamins and minerals, and is considered a lifestyle-related disease. The present invention relates to an optimal food material for prevention of lifestyle diseases such as hyperglycemia, diabetes, hypertension, myocardial infarction, heart disease, etc., or prevention of dementia that increases with aging.

In Japan, in the short period of 60 years after the war, there was a sudden change from an agricultural society to an industrial society and an information society, and along with this, social infrastructure reforms such as improving economic power and computerization, Along with a change in the form of a family, the dietary habits have also changed significantly. From traditional meals that use vegetables and fish as the main food to the main food, by the side meals, the use of various ingredients, seasonings and cooking methods The westernization etc. are progressing, etc., and excessive intake of proteins and fats and oils in particular is increasing.
While it became the longest-lived country in the world in 1984, diseases and lifestyle-related diseases due to the loss of nutritional balance are rapidly increasing.

Further, meals at home are also highly dependent on the outside of the home, and eating out and eating out are greatly increased, and it is in a situation where it can be ingested only by temporary preference without paying attention to nutritional balance and the like.
In addition, with the socialization of cars, it is important to use cars not only for commuting, but also for business activities as well as leisure activities. Elevators and escalators are used in offices, factories, commercial facilities, hospitals, hotels, etc. In the meantime, there is no digestive means for unevenly distributed nutrient intake or excessive calorie intake on the other hand, in addition to diabetes, obesity, visceral fat type obesity, etc., as well as heart disease and myocardial infarction In addition, lifestyle-related diseases such as stroke are frequently occurring.
Furthermore, as the average life expectancy increases, dementia due to the collapse or disconnection of the neural network is feared, and not only the labor of this care but also the medical costs are enormously burdened. It becomes.

  In view of this situation, many fields and companies have been researching such problems, many of which include seeds such as sesame and chili peppers and beans such as soybeans, root vegetables such as ginger and garlic, and various types. It is medically clarified that antioxidant substances such as anthocyanins contained in bark, root bark, citrus fruits, grapes, etc. exert various pathological effects including blood pressure lowering action and blood purification action. Therefore, these ingredients are extracted, concentrated, solidified and drunk into so-called supplements, and they are widely used and are being used, but the healthy body is a traditional staple food such as cooked rice and noodles. A well-balanced nutritional supplement, such as miso, soy sauce, sugar, etc. It is.

  Based on this background, the inventors have conducted extensive research on the prevention of lifestyle-related diseases and dementia, which are urgent and important issues for maintaining health in the future. As a side dish for drinking and drinking, or as a tea receiver, it is excellent in taste and palatability, is low in calories, is rich in nutrients, vitamins and minerals, and is rich in dietary fiber. Foods containing chalcone that suppresses smoothness and hypertension, obesity and neutral fat, and coumarins that prevent nerve cells from collapsing and cleaving are suitable. The present inventors have determined that it is possible by taking a food containing 1-dioxynojirimycin as an anti-obesity ingredient, that is, mulberry leaves.

  The present invention is a side dish of food, a pinch of sake, or a tea cup, as well as a vitamin, mineral and dietary fiber rich in taste, high palatability and low calories, blood purification, blood sugar level suppressing component, sugar absorption inhibiting component neural network An object of the present invention is to provide foods that are optimal for the prevention of lifestyle-related diseases and dementia by actively ingesting foods containing ingredients that prevent collapse or damage.

The technical means adopted by the present invention in order to solve the above-mentioned problems is to maintain growth energy with excellent growth properties as a food material to be used, and to retain low-calorie and abundant vitamins and minerals and dietary fiber. In addition, tomorrow leaves and mulberry leaves are selected as materials for retaining blood purification and blood sugar level suppressing components or nerve cell network collapse and cutting suppressing components.
The selected tomorrow or mulberry leaves are not only a side meal in the meal, but also as much as possible as a snack pin or tea cup as well as a palatability and sanitary and long-lasting taste. Maintaining storability is an essential requirement.

  Then, the selected food material tomorrow or mulberry leaf is washed and purified to remove pests, dust, sludge and the like adhering to the food material, and the subsequent processing is stably performed. The washed and dried food is then subjected to sterilization and deactivation means for sterilization of adhering fungi and deactivation of enzymes for preventing modification and alteration of the color, scent and properties of the food. Thus, foods that have been subjected to sterilization and deactivation means are capable of creating mastication during ingestion, i.e., crispness, creation of palatability for repeated consumption, and seasoning preparations for deliciousness, so that random cut means can be used. It becomes a bulky mixed food that has been applied and reveals a large number of cut surfaces of leaves and stems.

And by applying a relatively low temperature empty stirrer to this bulky mixed food, benzalacetophenone or phenylstilketone contained in the leaves and stems of tomorrow leaves, or the leaves and stems of mulberry leaves 1-dioxynojirimycin, GABA, zinc having a high content, and the like contained in are leaked to the cut surface.
In order to impart sufficient taste to the bulky mixed ingredients that have been fried in this way, the seafood dashi juice is permeated at a high temperature, and the simmered seasoning means with soy sauce, sake, sugar, mirin, and oil is applied. Also, the water activity value is 0.6 to 0.75.

The present invention is composed as described above, and tomorrow leaves and mulberry leaves used as ingredients for use contain abundant dietary fiber in addition to various vitamins and minerals essential for health maintenance, In addition, blood purification, blood sugar level suppression or sugar absorption inhibition components, or dementia prevention components are also included as extremely characteristic components.
The food material is washed in advance with washing water in the washing and drying means, so that adhering pests, dust and sludge are easily washed and removed, and once dried for subsequent processing. Thus, the washed and dried food is subjected to sterilization and deactivation means by superheated steam to sterilize the adhering germs and to deactivate the enzyme in the food, so-called blanching. Smell or property modification and alteration are also prevented, greatly contributing to quality maintenance after seasoning.

The sterilized and inactivated food material is subjected to random cutting means on the leaves and stems with a length of approximately 15 to 50 mm, so that the whole becomes a bulky mixed food material. By this random cutting means, a large number of cut surfaces of the leaf portion and stem portion of the food material appear, and various components contained in the leaf portion and stem portion are leaked to the cut surface.
Then, by forming the leaf part and the stem part in a bulky mixed state by this random cutting means, the empty fried heat is added to the inside of the bulky mixed food in the subsequent stir-fried means, and the whole fried effect is obtained. Not only is this done, but the stiff stem is also softened, creating an exquisite chewing sensation, a so-called crisp feeling. In addition, the ingredients in the leaves and stems leaked to the cut surface by the stir-fry, and the benzalacetophenone and phenylstilketone are oxidatively solidified and condensed in tomorrow's leaf, thus having a dementia prevention effect. Chalcone generation and peculiar bitterness are created.

In addition, also in mulberry leaves, the heat of frying is added to the inside of the bulky mixed food material, and the effect of frying is made overall, and the stiff stem is also softened, creating a sense of exquisite texture. As a result of empty stir-fry, blood purification, blood sugar level suppression or sugar absorption inhibition components are leaked to the cut surface as components contained in the leaves and stems, and a relatively large amount of zinc is also leaked. As it is ingested, this zinc content works with saliva to create a unique bitterness and taste.
In this way, the ingredients that have been fried in the air are subjected to seasoning cooking means for adding the taste of seasoning, which is an important requirement in the present invention, and in the seasoning cooking means, the ingredients are tomorrow leaves and mulberry leaves. As the basis of dashi in seasoning, seafood is used and the background of ingestion is also Japanese-style, so it is desirable to finish it with a taste of umushi-style in more detail than seasoning with soy sauce, sake, sugar, mirin, and oil. The important thing is that there are seasonal variations in the ingredients. Therefore, in order to maintain the seasoned cooked present invention in a stable quality as long as possible, the water activity value is 0.6 to 0.75. Is formed.

Grow mulberry leaves with stems, wash with purified water to remove attached pests, dust, sludge, etc., and then drain and dry. In addition to sterilization and enzyme deactivation, the length is roughly cut to about 15 to 50 mm, the leaf and stem are bulky mixed, and a large number of leaf cut surfaces and stem cut surfaces are present. It becomes a bulky mixed ingredient that has been revealed.
And this bulky mixed food is stir-fried to improve the texture of the teeth by softening the stem part and to leak out the contained components on a huge number of cut surfaces, positive intake of ingredients useful for health maintenance, bitterness due to the leaked ingredients Also give palatability such as savory and egg flavor. Thus, the present invention uses a dashi of seafood as a side meal accompanying the staple food, as a snack for liquor, or as a tea receiver, in order to maintain a strong taste by seasoning. A soy sauce, sake, sugar, mirin and oil are used to form a water activity value of 0.6 to 0.75.

In the following, the embodiment of the present invention will be described in detail with reference to the drawings. FIG. 1 is a flow diagram of the production method of the present invention, and FIG. 2 is a sketch of the tomorrow leaves 10 and mulberry leaves 11 used as foods of the present invention. Thus, the present invention provides foods that are excellent in maintaining health.
In other words, today, with changes in the social infrastructure, the family form has also changed, which has led to significant changes in the dietary habits. As a result of the excessive intake of proteins and oils and the like, diseases due to the loss of nutritional balance and lifestyle-related diseases are already rapidly increasing.

  In addition, due to the socialization of the car, it depends on the use of cars not only for daily work but also for commuting means and daily shopping, and furthermore, elevators and escalators etc. are fully equipped for commercial facilities and public facilities etc. Therefore, there is no digestive means for excessive intake of nutrients and calories, so blood contamination due to saccharification and absorption, blood sugar level increase, diabetes and obesity, visceral fat type obesity, etc. With the prevention of modern diseases such as illness, myocardial infarction, and stroke, as well as the prolongation of life expectancy, dementia caused by the collapse and disconnection of the neural network has also occurred rapidly, coupled with changes in dietary habits. Yes.

As a result of extensive research on the prevention of lifestyle-related diseases and dementia, the inventors have found that a healthy mind and body are equipped with various nutrients, vitamins, minerals, and dietary fiber according to their daily diet. It is formed by actively ingesting over a long period of time, more preferably blood purification to prevent lifestyle-related diseases in these diets, suppression of blood sugar level rise, or sugar absorption inhibitory components and causes of dementia It is desirable to ingest components that prevent collapse and disconnection of the communication network between delicate neurons.
For this reason, tomorrow leaves 10 and mulberry leaves 11 containing these various components as shown in FIG. 2 are selected as foods used in the present invention.
When collecting the tomorrow leaves 10 and the mulberry leaves 11, the product 7 of the present invention retains the taste as a texture, so-called texture, in addition to the seasoning taste, so that it can be used not only for meals but also for drinking, or for tea. In order to positively raise the ingestion desire at the time of receiving or the like, the leaf part 10A and stem part 10B of tomorrow leaf 10 or the leaf part 11A and stem part 11B of mulberry leaf 11 are collected by the collecting means 1. Is.

The tomorrow leaf 10 or the mulberry leaf 11 thus collected is subjected to the washing and drying means 2 in order to wash away dust, sludge, etc. starting from the pests adhering to the collection.
The washing / drying means 2 is not particularly limited, and may be a means that can substantially wash away pests, dust, sludge and the like adhering to tomorrow leaves 10 and mulberry leaves 11 during cultivation.
Incidentally, as a specific example of the washing and drying means 2, as shown in FIG. 3A, the collected tomorrow leaf 10 and the mulberry leaf 11 can be opened and closed at an appropriate position with a mesh size and a required storage capacity. A rotary cleaning cage 20 having a flexible entrance / exit 20A is arranged so as to be immersed and rotated in the cleaning tank 21, and cleaning water 23 is supplied into the cleaning tank 21 from one water supply pipe 22A, and the other side. The drainage pipe 22 </ b> B discharges the washed sewage 24. The collected tomorrow leaves 10 and mulberry leaves 11 are stored in the rotary cleaning cage 20 and are rotationally cleaned.

The cleaning method of the cleaning / drying means 2 is not limited to the use of the rotary cleaning cage 20, and the tomorrow leaves 10 collected in an appropriate storage cage after flowing the cleaning water at a high speed. It is also proposed that the mulberry leaves 11 are stored and then washed away by exposure to washing water. Then, the attached pests, dust, sludge, etc. are washed and removed by the washing means, and then, as shown in FIG.
In such a case, the drying shelf 25 is formed with a mesh so that the tomorrow leaves 10 and the mulberry leaves 11 that are naturally collected and washed are not dropped off. However, the drying shelf 25 can be used in a well-ventilated place or in a dry place. It may be installed in a compartment where the state is maintained.

  The tomorrow leaves 10 and mulberry leaves 11 to which the washing and drying means 2 have been applied are the soft leaves 10A and 11A of the tomorrow leaves 10 and mulberry leaves 11 as ingredients and the stiff stems when the product 7 of the present invention is subsequently formed. 10B and 11B are mixed in a bulky manner, and the heat treatment in the post-treatment is made homogeneous to form an excellent texture, and the enormous amount for easily leaking components that are contained in maintaining health Random cutting means 4 for forming a number of cut surfaces and a large number of cut surfaces formed by actively leaking health-holding components and then solidifying, condensing, or concentrating them to cause bitterness, taste, etc. Savory means 5 to improve the taste of the teeth by creating a soft taste of the leaves and the hard stems, and further instilling sufficient taste, As a side meal or drinking In the processing of the seasoning cooking means 6 to be actively ingested as a snack or as a tea receiver, the color, aroma, flavor, etc. of the tomorrow leaves 10 and mulberry leaves 11 as ingredients are not denatured and sterilized. Means 3 are applied.

The sterilization / inactivation means 3 can sterilize miscellaneous bacteria adhering to food at about 75 to 85 ° C. or higher. On the other hand, the enzymes contained in the food can also be inactivated by heating at about 80 ° C. or higher.
And it should be considered that heating at a high temperature for a long time for sterilization and deactivation will sterilize and deactivate sufficiently, but the properties of the ingredients themselves will change, satisfying the taste and texture. The present invention product 7 cannot be formed. Accordingly, a method is selected that can quickly heat the inside of the food material at 80 to 90 ° C. For this purpose, as illustrated in FIG. 4, as one method, as shown in FIG. 4A, the superheated steam 4A having a high heating capacity is placed in the sterilization deactivation section 4B. Is heated to at least 80 to 90 ° C or more to be sterilized and deactivated. More specifically, when the temperature of the superheated steam 4A is 110 to 130 ° C, the contact circulation time is approximately 5 to 10 minutes. It is.

In such a case, on one side of the sterilization / inactivation section 4B, a hinge 4C that allows the food 10 or 11 to be taken in and out is provided so as to be opened and closed in the vertical direction, A heat treatment net 4D for placing the food material 10 or 11 accommodated therein and allowing the superheated steam 4A to flow in contact therewith is disposed, and a superheated steam supply is provided below one side of the sterilization deactivation section 4B. A superheated steam exhaust pipe 4F is arranged above the pipe 4E and the sterilization section 4B.
The superheated steam supply pipe 4E is configured such that the water 4H is once heated by the appropriate heating device 40A, and further heated by the electromagnetic induction superheater 41A. Yes.

  In addition, as another method, as shown in FIG. 4B, the method is based on electromagnetic wave overheating, which is the principle that electromagnetic waves penetrate deep inside the organic matter and excite and heat the internal moisture. As shown in FIG. 4B, a belt conveyor 42A having an appropriate width and length made of an insulating material is rotated in one direction by a pair of drive rolls 42B and 42B. Further, the electromagnetic wave scattering prevention cover 42C is arranged at a substantially central position in the length direction of the drive roll 42B, and the food material 10 or 11 is placed on the upper surface of the scattering prevention cover 42C. A magnetron 42D for electromagnetic wave radiation is arranged toward the belt conveyor 42A to be placed. For example, the speed of the belt conveyor 42A to be placed is adjusted appropriately. Sterilization deactivation process intended can without easily by, the radiation from a position away 30cm a 600W magnetron is the 10cm approximately the thickness of the material 10 or 11, may no sufficiently in approximately 15 to 30 seconds.

Thus, the foodstuff 10 or 11 to which the sterilization deactivation means is applied is obtained by mixing the soft leaves and hard stems of the tomorrow leaves 10 and the mulberry leaves 11 of the foodstuff when forming the product 7 of the present invention. , Easy frying means 5 and seasoning cooking means 6, and various vitamins and minerals or lifestyle-related diseases useful for maintaining health, which are contained in tomorrow leaves 10 and mulberry leaves 11 of ingredients In order to make it easy to ingest components and the like that contribute to prevention of dementia through the formation of a huge number of cut surfaces, the random cut means 4 is applied.
This messy cutting means 4 does not require any special equipment, and as a result of laminating tomorrow leaves 10 or mulberry leaves 11 as foods that have been washed, dried and sterilized and deactivated, to an appropriate thickness, It is cut in a messy shape so that it is easy to ingest, and a length of about 15 to 50 mm is suitable as the length related to this cut.
Naturally, the messy cut 4 is a mixture of soft leaves 10A and 11A and hard stems 10B and 11B of tomorrow leaves 10 and mulberry leaves 11 and is a bulky mixed food with a large number of cut surfaces. .
In the present invention, the cleaning / drying means 2 is followed by the sterilization / deactivation means 3 and the random cutting means 4. The random cutting means 4 is first applied after the cleaning / drying means 2. You may give the sterilization deactivation means 3 later.

The food that has been subjected to the messy cutting means 4 is subsequently subjected to the empty fried means 5.
This empty stir-fried means 5 is a food in which the soft leaf portions 10A and 11A and the hard stem portions 10B and 11B of the food in the messy cutting means 4 are mixed in a bulky hollow shape, and this food has a homogeneous texture. A wide variety of vitamins and minerals that are useful for maintaining health, including the umami ingredients that are contained in foods on a large number of cut surfaces, especially for the creation of flavors that are softened to give a good feeling of crunch , And preventive components for modern diseases and preventive components for dementia are leaked to a large number of cut surfaces, and these components are cooked upon ingestion of the product 7 of the present invention formed by the seasoning cooking means 6. In addition to deliciousness, consideration is given so that tasteful tastes such as bitterness and egg taste and health-holding ingredients can be effectively ingested.

The empty stir-fry means 5 does not require a special device or the like, and can be achieved by frying in a frying pan or a pan generally used for cooking. In addition, it should be noted that, in the seasoning cooking means 6 that is subsequently performed due to the high-heat excess air-frying, the air-frying is performed in such a manner that the crispness is not lost.
Thus, in the post-season cooking means 6, the used ingredients do not retain a particular scent or taste like tomorrow leaves 10 or mulberry leaves 11, but rather are tasteless and odorless, are also plant materials and contain a large amount of dietary fiber. Therefore, sufficient deliciousness is indispensable for serving as a side meal at the time of eating, as a snack for drinking, or as a tea receiver. Because of this, animal dashi is preferred due to the nature of the plant material. Based on seafood dashi such as bonito and dried sardines, appropriate amounts of soy sauce, sake, sugar, mirin are added to add appropriate sweetness to this. In addition, what is seasoned in an umami style that has been sufficiently impregnated with oil is welcomed in many market tests by the inventors, and such seasoning is suitable.

Naturally, it is preferable to add some changes depending on the moisture content of the ingredients themselves and the taste taste of the consuming area when seasoning, and the ingredients have a high moisture content in tomorrow leaves 10 and a slightly sweeter taste. It is desired that the consumption area is slightly sweeter in the north of Kanto and slightly sweeter in the Kansai area.
By the way, Table 1 shows desirable seasoning ratios according to consumption areas by ingredients.

And as a cooking method, it mixes the seasoning of the required blending ratio with respect to the ingredients and cooks it in a simmered boiled container, more preferably using a pressure cooker etc. Is possible.
And the cooked product 7 of the present invention is required to adjust the free water of the cooked product 7 to be small from the viewpoint of providing long-term storage stability by hermetic packaging. Therefore, the product 7 of the present invention as shown in FIG. 5 is formed by finishing the water activity to about 0.6 to 0.75.
As a method for lowering the water activity in such a case, it is desired to reduce the moisture content in the seasoning or to allow the empty stirrer 5 to once leak a large amount of moisture in the food from the cut surface.

  After washing and drying ingredients made of tomorrow and mulberry leaves, sterilizing and deactivating means, cutting the length to 15 to 50 mm, and then stir-fed the health-retaining ingredients with a large number of cut surfaces By leaking out and cooking in a simmered breeze, it is actively eaten as a side dish for meals, as a snack when drinking, or as a tea cup.

  It is a flowchart of the manufacturing method of this invention.   It is explanatory drawing of a foodstuff.   It is an illustration figure of a washing-drying means.   It is an illustration figure of a disinfection deactivation means.   It is a sketch of the product of the present invention.

DESCRIPTION OF SYMBOLS 1 Collecting means 10 Tomorrow leaf 11 Mulberry leaf leaf 10A Tomorrow leaf leaf portion 10B Tomorrow leaf stem portion 11A Mulberry leaf leaf portion 11B Mulberry leaf stem portion 2 Washing and drying means 20 Washing cage 20A Inlet / outlet 21 Washing tank 22A Water supply pipe 22B Drain pipe 23 Washing water 24 Washed sewage 25 Drying shelf 3 Sterilization deactivation means 4A Superheated steam 4B Sterilization deactivation section 4C Hinge 4D Heat treatment network 4E Superheated steam supply pipe 4F Superheated steam discharge pipe 40A Heating device 41A Electromagnetic induction superheater 42A Belt conveyor 42B Drive Roll 42C Anti-scattering cover 42D Magnetron 7 Product of the present invention

Claims (4)

  Tomorrow leaves or mulberry leaves are washed and purified by washing and drying means, once dehydrated and dried, and sterilization and deactivation means are used to sterilize adhering bacteria and inactivate enzymes, and the length is 15 to 50 mm. We made a messy cut means to messy cut, and made a bulky mixed food material that revealed a huge number of cut surfaces, and then emptied this food material to leak the contained components etc. to the cut surface In addition, it is cooked in a simmered style with seasonings consisting of seafood dashi and soy sauce, sake, sugar, mirin and oil, and its water activity value is formed to 0.6 to 0.75, Ingredients that maintain good health.   The foodstuff excellent in health maintenance according to claim 1, wherein the sterilization deactivation means is heated to substantially 80 to 90 ° C using superheated steam.   The foodstuff excellent in health maintenance according to claim 1, wherein the sterilization deactivation means is heated to 80 to 90 ° C substantially by magnetron irradiation.   The foodstuff excellent in the health maintenance by Claim 1 thru | or 3 to which a sterilization deactivation means is given after a random cutting means is given after a washing-drying means.

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