JP2017184733A - Distribution method of grains for cream of five kinds of raw germination unpolished grains, namely, 100% sun-dried natural, organic cultivation unpolished rice, unpolished azuki beans, unpolished soy beans, unpolished barley, and unpolished buckwheat, and grains of five kinds of frozen raw germination unpolished grains, and method for producing/distributing cream of five kinds and frozen raw germination unpolished grains - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a distribution method of grains for raw germination unpolished grain cream and frozen raw germination unpolished grain cream, and a method for producing/distributing frozen raw germination unpolished grain cream.SOLUTION: Grains for raw germination unpolished grain cream (five kinds using 100% sun-dried natural, organic cultivation unpolished rice, unpolished azuki beans, unpolished soy beans, unpolished barley, and unpolished buckwheat) are dipped in the photosynthetic bacterium contained immersion water of a prescribed temperature (31°C for unpolished rice and 25°C for azuki beans, soy beans, barley, and unpolished buckwheat) through sufficient aeration, and sterilized by adding a sodium hypochlorite solution after dewatering. Then, the grains are washed by tap water passed through a magnetic field, and vacuum-packed to be stored in a frozen state after dewatering. The frozen germination grains for the raw germination unpolished grain cream are distributed and sold through cool express home delivery with production manuals of the raw germination unpolished grain cream attached. The dewatered raw germination unpolished grains are immediately produced into raw germination unpolished grain cream, housed in a PET bottle, and stored in a frozen state. This is distributed and sold as frozen raw germination unpolished grain cream through cool express home delivery.SELECTED DRAWING: None

Description

[Technical Field] The present invention relates to health promotion of taking a raw germinated brown rice, fresh brown barley, fresh raw buckwheat cream, freshly germinated red bean cream, and freshly germinated soybean cream in a general household.

The following are the advantages of taking freshly germinated brown rice, brown barley, brown buckwheat cream, freshly germinated red bean cream, germinated soybeans, and soy milk, and the disadvantages of heating in general households.

Problems to be solved by the invention

(1) Raw ungerminated grains, raw germinated grains, disadvantages of heating,
Hereinafter, phytin is referred to as IP6 ester / phytic acid as IP6 family. Brown rice, brown barley, brown buckwheat, red beans, and soybeans have high nutritional value in terms of nutritional analysis, but there are difficulties in their effective action on human bodies as described below. Grain is a repellent / harmful factor against foreign enemies to protect the self and prosperity of the offspring, and in particular induces cell damage and coldness in the human body. It possesses phytin that binds to abscisic acid (mitochondrichondria dysfunction factor) / mineral and excretes it in vitro. These factors are also detrimental to grain germination and grain growth. Moreover, when it heats to a raw germinated grain, the effective nutrient weak to the heat contained in the raw germinated grain is destroyed, and a nutritional value falls. Most of the enzymes that are particularly vulnerable to heat disappear. Furthermore, the effective nutrients of organically grown raw germinated cereals are reduced by about 30% compared to naturally cultivated raw germinated cereals. Next, when the raw germinated cereal is dried at room temperature, it returns to the original ungerminated cereal due to the physiological effects of drought stress on the seeds.
(2) Advantages of the newly germinated cereals The phytin is referred to as IP6 ester / phytic acid as IP6 family. Phytic acid (IP6 fami) free minerals and numerous enzymes, newly produced gabba, polyphenols, ferulic acid, etc. Plant placenta produced by scutellum activity due to the physiological action of brown rice, red beans, soybeans, brown barley, and soba germination, and a myriad of other micronutrients that have not been elucidated chemically are thought to be produced. Since these nutrients are not heated, effective nutrients that are weak against heat, such as enzymes, are not destroyed. Therefore, when humans take the raw germinated brown rice cream, human cells can be remarkably activated. These phenomena are Takeo Nemoto's hypotheses calculated backward from the effects. So far it has not been clarified chemically. Since the raw germinated brown rice cream is in beta (beta) form and starch, only a small amount is digested and absorbed in the small intestine, and it goes to the large intestine and takes a long time to be slowly sucrose and digested and absorbed. Therefore, in the case of borderline diabetic patients, the blood glucose level falls within the normal value. It is also ideal for dieting. For germination, brown rice, brown barley, brown buckwheat, soybeans, red beans, and other seeds contain phytin and abscisic acid molecules stored in the germ and aryuron layer to protect and grow their lives. Externally, it is a repellent factor. Phytin, a repellent factor, is phytase-degraded during germination and becomes an effective nutrient phytic acid (IP6 family) and free mineral. Becomes a coenzyme and maximizes activation of the three major scavengers. The catalytic power of the enzyme increases hundreds of times. Therefore, detoxification and anti-oxidation occur in the human body, making the human super healthy. On the other hand, abscisic acid, which is a mitochondrial toxin, is decomposed into cytochrome P45 and becomes non-toxic fine zenic acid. The metabolism of fazenic acid has not been elucidated at this time.

The means for solving the disadvantages of ungerminated brown rice, brown barley, brown buckwheat, red beans, and soybeans that humans eat and cause physiologic disorders are as follows: With the method of taking germinated cereal cream, it is virtually super healthy. This fact has not been proven chemically up to 100% at this time.

Hereinafter, phytin is referred to as IP6 ester / phytic acid as IP6 family. There are the following problems when humans consume ungerminated grains. Even though the stomach was hungry, the inventor originally served rice with cucumber and ungerminated soy beans that were provided at the lifting camp (approximately 2 months) at the time of withdrawal from the former Manchuria. Only the minute was in my mouth. Physiological disturbances such as diarrhea and headache occurred when eating forcibly. The weak have lost their lives due to physiological disorders. The mother who had a baby had no milk and the child lost her life due to malnutrition. It can be inferred that these were physiological disorders of abscisic acid and phytin. I have more experience. In particular, brown rice contains a large amount of abscisic acid and phytin, which are repellent factors for humans, but human digestive fluid has few enzymes that decompose them. However, the enzyme that breaks down phytin is excreted as feces in the form of phytin, only a small amount of phytase (degrading enzyme) and intestinal microorganisms are broken down into the small intestinal mucosa. However, since phytin is a repellent factor, the intestine is stimulated and peristalsis occurs in the intestine, and substances harmful to humans are excreted together with phytin as feces. This once improves the function of the intestines. However, if a diet rich in phytin is continued, some minerals are combined and excreted as feces, so it is considered that a new mineral deficiency disorder has occurred. According to the theory of unsprouted cereal diet absolutes, the cereal grain diet is a healthy longevity diet, but contrary to that, if a large amount of ▲ 2 ▼ unsprouted cereal is ingested over a long period of time, the digestive system is weak The person has a physiological disorder. Moreover, although it is a small number, depending on the constitution, fatalities due to brown rice eating disorders have occurred in the 60s to 70s. There are very few people over 80 years of age who are absolutely obliged to eat brown rice, and there are almost no people over 90 years of age. For thousands of years, we Japanese people have eaten germinated grains that have been cooked at a temperature of less than 100 degrees Celsius under atmospheric pressure (until the Sengoku period) during the history of habitation, survival, and evolution. It is an ethnic group with The germinated brown rice is a brown rice for germination that has been sown for 1-2 minutes (fast permeation of water and germination for a short time) after removing the rice husk with a mortar and rice bran. Epic illness developed as it turned into a bright brown rice with no scratches on the epidermis, changed to a white rice meal that took a long time to germinate and could be cooked in a short time. The brown rice from which the brown rice epidermis from the Jomon period to the first half of Edo was scratched and water permeated quickly, and the brown rice from the middle of Edo to the present day is not similar. In the society of modern machine civilization, the above-mentioned inefficient rice milling method until the middle of Edo is impossible, resulting in a high-speed rice huller, and as a result, the penetration of water into brown rice is delayed and it takes time to germinate brown rice. It is difficult to take. Until the Sengoku period, the Japanese people took germinated brown rice and had a strong skeleton and a strong body. These are also archaeologically proven. It is said that the Japanese people's skeleton deteriorated in the middle of the Edo period when they began to use polished rice. In order for humans to grow healthy, together with solving these problems, raw germinated brown rice / barley barley, brown buckwheat, raw germinated red beans, and raw germinated soybeans that effectively act on the human nutrients contained in germinated grains Must. In order to do so, the following two disadvantages must be solved. A method for solving these two disadvantages is that the abscisic acid and phytin produced by the method of claims 1, 2, 3, 4 and 5 have been eliminated, and the germinated brown rice and red beans of claims 1, 2, 3, 4, and 5 are used.・ By taking soybeans, geno barley, genba soba, and cream, humans can activate cells from 60 trillion, and the effects are amazing. Therefore, the end consumer can live super healthy. Grains used for these purposes must use 100% sun-dried natural and organically grown brown rice, brown barley, brown buckwheat, red beans, and soybeans. This is the best mode for carrying out the invention. This is the present invention.

Claims (5)

Book, raw germinated brown rice cream, brown rice and 31 ° C immersion water (for germination promotion, spoilage bacteria generation suppression, containing 10.000th of photosynthetic bacteria), maintain the temperature and aeration to immersion water However, for 20 to 24 hours, the water is drained at the time of germination of 0.5 mm to 1.0 mm as viewed with the naked eye (the immersion time varies depending on the season, variety, and production area). Next, put twice the amount of raw germinated brown rice in the soaking tank, add 100.000 times the sodium hypochlorite solution of the water, and stir well. Put for 3 minutes. In order to avoid food poisoning, the raw germinated brown rice cream uses a sodium hypochlorite solution that has a high sterilization effect. Sterilize bad bacteria from the above reasons, drain immersion water, let tap water pass through a magnetic field, wash with water twice, wash off 100% sodium hypochlorite solution, drain it, Immediately, 360 grams are put into a polyethylene film bag, vacuum packed and the germinated brown rice is stored frozen. The raw germinated brown rice cream and frozen germinated brown rice are distributed and sold with Cool TA-Q-BIN, with instructions on how to make the raw germinated brown rice cream and instructions. Moreover, the raw germinated brown rice from which water has been drained is immediately applied to a cream refining machine to produce a raw germinated brown rice cream, which is immediately put into a 500 ml plastic bottle and immediately frozen and stored. This is distributed and sold as a frozen raw germinated brown rice cream with Cool Takkyubin. This is the present invention. The invention of the present invention for freshly germinated red bean cream and frozen germinated red beans is 100% sun-dried, naturally cultivated and organically cultivated. 1) (with photosynthetic bacteria), maintain the temperature of the immersion water and aerate the immersion water for 24 hours, turn off the immersion water, return to the immersion tank, and keep it at 20-25 ° C for 20 hours to 24 hours. , Place (Immersion time varies depending on season, variety, and place of production) Water is drained when germinated 1.0 mm to 3.0 mm with the naked eye. Next, add twice the amount of the raw germinated red beans into the immersion tank, and add 100.000 times the sodium hypochlorite solution of the water, and stir well. Put for 3 minutes. Since the raw germinated red bean cream is raw, use a sodium hypochlorite solution that has a high sterilization effect to avoid food poisoning. Sterilize bad bacteria by the above method, drain immersion water, let tap water pass through a magnetic field, wash with water twice, wash off 100% sodium hypochlorite solution and drain Immediately, every 150 grams are put into a polyethylene film bag, vacuum packed and the germinated red beans are stored frozen. The freshly germinated red bean cream for the freshly germinated red bean cream is distributed and sold with Cool TA-Q-BIN, with instructions for making the freshly germinated red bean cream and instructions. In addition, the freshly germinated red beans that have been drained of water are immediately applied to a cream refining machine, made into freshly germinated red bean cream, and immediately put into a 500 ml capacity plastic bottle and immediately stored frozen. This is distributed and sold as a frozen raw germinated red bean cream with Cool Takkyubin. This is the present invention. The invention of the present invention for freshly germinated cream and frozen freshly germinated soybeans is 100% sun-dried, naturally grown and organically grown. (With 1/000 photosynthetic bacteria), maintain the temperature of the immersion water, and aerate well in the immersion water for 24 hours. Water is drained when germinated at ~ 5.0 mm. Next, put twice the amount of germinated soybeans in the immersion tank, add 100.000 times the sodium hypochlorite solution of the water, and stir well. Put for 3 minutes. Since the germination cream is raw, use sodium hypochlorite solution with high sterilization effect to avoid food poisoning. Sterilize bad bacteria by the above method, drain immersion water, let tap water pass through a magnetic field, wash with water twice, wash off 100% sodium hypochlorite solution and drain Immediately, every 500 grams is put into a bag of polyethylene film, vacuum packed and the germinated soybeans are stored frozen. For the germinated cream and frozen germinated soybeans, we will distribute and sell them with Cool TA-Q-BIN, with instructions for making the raw germinated soymilk and instructions. Moreover, the raw germinated soybeans from which water has been drained are immediately subjected to a soymilk refiner, purified to raw germinated soymilk, immediately put into a 500 ml capacity plastic bottle, and immediately frozen and stored. This is distributed and sold as a frozen raw germination cream with Cool Takkyubin. This is the present invention. This invention for the freshly germinated brown barley cream and 100% freezing germinated brown barley is naturally cultivated by sun-drying, natural and organic cultivation, twice the amount of barley in 25 ° C. (With a 100.000 photosynthetic bacterium), maintain the temperature of the immersion water, and sufficiently aerate the immersion water, drain the immersion water for 24 hours, return to the immersion tank, and keep it at 20-25 ° C. However, for 20 to 24 hours, the water is drained at the time of germination of 1.0 mm to 3.0 mm as viewed with the naked eye. Next, put twice the amount of the raw germinated barley in the soaking tank, add 100.000th of the sodium hypochlorite solution to the water, stir well, and drain the water. Add barley for 3 minutes. Since raw germinated barley cream is raw, use sodium hypochlorite solution with high sterilization effect to avoid food poisoning. Sterilize bad bacteria by the above method, drain immersion water, let tap water pass through a magnetic field, wash twice with that water, wash off nearly 100% sodium hypochlorite solution and drain the water. Immediately, 360 grams are put into a polyethylene film bag, vacuum packed, and the germinated soybeans are stored frozen. The raw germinated barley cream and frozen germinated barley cream are distributed and sold by Cool TA-Q-BIN, with instructions for making the raw germinated barley cream and instructions. Also, the freshly germinated brown barley from which water has been drained is immediately applied to a cream refining machine to produce a freshly germinated brown barley cream, which is immediately placed in a 500 ml capacity plastic bottle and immediately frozen and stored. This will be distributed and sold as fresh frozen germinated barley cream with Cool Takkyubin. This is the present invention. This invention for the freshly germinated genba buckwheat cream and frozen budding genba soba is 100% upright sun-dried, naturally grown, organically cultivated, organically brewed in a soaking tub, twice the amount of genba buckwheat at 25 degrees Celsius (With a 100.000 photosynthetic bacterium), maintain the temperature of the immersion water, and sufficiently aerate the immersion water for 24 hours. However, for 20 to 24 hours, the water is drained at the time of germination of 0.5 mm to 1.0 mm as viewed with the naked eye. Next, put twice the amount of raw germination buckwheat in the soaking tank, add 100.000th of the sodium hypochlorite solution of the water, and stir well. Add soba and leave for 3 minutes. Since raw germinated soba cream is raw, use sodium hypochlorite solution with high sterilization effect to avoid food poisoning. Sterilize bad bacteria by the above method, cut the immersion water, let tap water pass through the magnetic field, wash with water twice, wash off 100% sodium hypochlorite solution, drain the water, Immediately, every 350 grams is put into a polyethylene film bag, vacuum packed, and freshly germinated soba noodles are stored frozen. How to make a freshly germinated buckwheat cream and instructions for the freshly germinated soba cream are attached and distributed with Cool Takkyubin. In addition, the raw germinated buckwheat noodles, which have been drained of water, are immediately applied to a cream refining machine to produce the germinated germ buckwheat cream, immediately put into a 500 ml capacity plastic bottle, and immediately stored frozen. This is distributed and sold as frozen raw germination soba and cream with cool TA-Q-BIN. This is the present invention.