JP2018143231A - Manufacturing method of frozen non heated germinating brown seed emulsion solution and powder of 6 seeds of 100% sun dried nature cultivation brown rice, adzuki bean, soy bean, brown barley, brown buckwheat and brown millet, and producing method, preservation method and distribution method of frozen non heated germinating brown rice emulsion solution and frozen non heated germinating brown rice - Google Patents
Manufacturing method of frozen non heated germinating brown seed emulsion solution and powder of 6 seeds of 100% sun dried nature cultivation brown rice, adzuki bean, soy bean, brown barley, brown buckwheat and brown millet, and producing method, preservation method and distribution method of frozen non heated germinating brown rice emulsion solution and frozen non heated germinating brown rice Download PDFInfo
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本発明は一般家庭に於ける１００％安全な非加熱発芽玄米・非加熱発芽小豆乳状液・非加熱発芽大豆乳状液・非加熱玄大麦・非加熱生玄蕎麦乳状液・非加熱キビ乳状液・粉末を摂る健康増進に関する。The present invention is 100% safe non-heated germinated brown rice, non-heated germinated red soybean milk, non-heated germinated soybean milk, non-heated brown barley, non-heated raw brown oat milk, non-heated millet milk in general households.・ It is related to health promotion by taking powder.
従来一般家庭に於いて非加熱発芽玄米、非加熱玄大麦、非加熱玄蕎麦乳状液・非加熱発芽小豆乳状液及び粉末・非加熱発芽大豆、豆乳・非加熱発芽キビを摂る長所と加熱を行った場合の、短所のあるものについて次に挙げる。In conventional households, the advantages of heating unheated germinated brown rice, unheated brown barley, unheated brown oat milk / non-heated germinated soymilk and powder / non-heated germinated soybeans, soy milk / non-heated germinated millet and heating Here are some of the disadvantages of doing so.
（１）未発芽穀物・１００℃以上加熱の短所、
以下フィチンをＩＰ６ ｅｓｔｅｒ・フィチン酸をＩＰ６ ｆａｍｉｌｙと称す。玄米・玄大麦・玄そば・小豆・大豆は栄養分析上栄養価が高いが下記、記述の様にヒトの生体への有効作用性に難点がある。穀物は自己を守り子孫を繁栄させる為に外敵に対し忌避・有害因子で、特にヒト生体の細胞損傷と冷え症を誘発する。アブシジン酸（ミトコンドリア機能障害因子）・ミネラルと結合し生体外に排泄するフィチンを保有している。これ等の因子は穀物の発芽やの種子成長にとっても有害因子になる。又、非加熱発芽種子に加熱した場合、非加熱発芽種子に含んでいる熱に弱い有効栄養素が破壊され栄養価が低下する。特に熱に弱い酵素の大半が消滅する。更に、自然栽培非加熱発芽種子と比較して、有機栽培非加熱発芽種子の有効栄養素は、約３０％程度減少する。次に非加熱発芽種子を常温乾燥した場合、種子の乾燥ストレスの生理作用で元の未発芽種子に戻る。又、従来発芽した種子を１００℃炊飯によって熱に弱い酵素や有効栄養素が破壊され無効になっていた。
（２）発芽玄種子、冷凍・乳状液・粉末食の長所
以下フィチンを（Ｐ６ ｅｓｔｅｒ）フィチン酸（Ｐ６ ｆａｍｉｌｙ）フィチン・フィチン酸と称す。非加熱発芽玄米・玄大麦・玄そば・小豆・大豆・玄キビ発芽の一大イベントの生理作用によりフィチン酸（ＩＰ６ファミー）遊離ミネラル及び多数の酵素や、新しく産生されるギャバ・ポリフェノール・フェルラ酸、その他、玄米・小豆・大豆・玄大麦・玄蕎麦・キビ発芽の生理作用により胚盤活性で産生される植物プラセンター、その他化学的に解明されていない微量栄養素が無数に産生されるものと考えられる。これ等の栄養素は非加熱で有る為、酵素を始め熱に弱い有効栄養素が破壊されない。又、６種の粉末用種子を冷凍する事由は、５〜４０℃の環境に放置した場合、発芽種子の芽が成長して発芽種子が保有している有効栄養素が芽の伸長に消費され有効栄養素が減少する。又、１〜５℃の環境や乾燥環境に発芽種子を放置した場合は、種子が低温・乾燥ストレスにより元のヒトに有害な未発芽に戻る。したがって、これ等を回避して非加熱発芽種子６種、乳状液・粉末をヒトが摂る事により、発芽種子が含有しているヒトに対する有効栄養素が減少する事が無くヒトの細胞を驚異的に活性化させる事が出来る。これ等の現象は、根本武雄が５年間に渡り体験し効果から逆算した根本武雄の仮説である。ヒトが非加熱発芽種子摂る理想は非加熱発芽種子、粒の儘、良く咀嚼して摂る事である。ここで非加熱発芽穀物の優位点について記述する▲１▼原材料については自然栽培（無施肥、無農薬栽培玄種子は４月〜１０月の期間１４℃保冷保存）の玄種子は３年経過した古種子であっても新種９９％発芽であるのに対し、１年を通じて９７％発芽であり驚きである。一方、３年経過、有機栽培玄種子の発芽率は０％であり、新種子であっても、有機栽培玄種子の８月以降の発芽率は７０％代に低下する。したがって、発芽玄種子乳状液に使用する原材料は、生命力の高い活力の有る１００％はざ掛け天日干し自然栽培玄種子が必須である。▲２▼種子発芽の浸漬水曝気方法は図１の装置の空気ポンプ付いている送気チュウブが下部に接続してある空気噴出孔から空気が縦パイプの中に噴出して、その空気の上昇力で浸漬水も同時に上昇し循環するので浸漬水全体に曝気される。浸漬水全体が好気性環境になるのでヒトに対する有害腐敗菌の産生は少ない。植物種子発芽時には、多量の酸素を消費するので浸漬水への曝気は、必須である。又、図１の縦パイプの中に２００ワットで２７℃のサモースタット付の電気加熱ヒーターが置いてあり▲２▼の様、に浸漬水全体が均一に循環するので種子発芽至適浸漬水温を２６〜２７度に保持する。（冷涼地植物の為）したがって活性力のある非加熱自然栽培発芽玄種子が出来る。▲３▼厚０．３ｍｍ直径１５０ｍｍ銀板を浸漬槽、底部に置く事によって、銀の触媒作用により、ヒトに対しての有害菌及び有害物質は消去される。種子浸漬発芽時に胚芽が酸素を多消費する為に、胚芽近側に嫌気性浸漬水環境が出来、植物やヒトに有害な硫化水素や他の腐敗菌が繁殖する為、浸漬水に光合成細菌５ｃｃを添加する事により嫌気性浸漬水環境の中で硫化水素や他の腐敗菌を光合成細菌が貪食して光合成細菌が猛繁殖して硫化水素や他の腐敗菌を消去し玄種子発芽を促進し、発芽種子を活性化する。▲５▼更に完全除菌を考慮し
の浸漬槽に発芽完了した自然栽培発芽種子を入れ３分間浸漬し、除菌を行う。▲６▼非加熱発芽種子乳状液及び、自然栽培発芽種子乳状液用発芽種子は常温では芽が伸び、芽伸び発芽で産生した植物・ヒトに有効栄養素が消耗し変質し易い。又、発芽種子は、生きているので低温や乾燥ストレスで元の玄米に戻るので冷凍により発芽生理活性を遮断（植物の命を絶つ）して冷凍保存・流通が必須である。以上、６種、原理の基に、その６種を組み合わせた発芽工程に於いて、ヒトが摂り、ヒトに有効作用する栄養素の産生を促進し、又、ヒト、有害作用菌及び有害物質を１００％除去する事が出来る。したがってヒトが摂る場合に１００％安全で有り、又、ヒトの６０兆からの細胞を活性化させる事が出来る高品質の自然・有機栽培非加熱冷凍発芽玄種乳状液、及び、自然栽培非加熱乳状液用冷凍発芽種子が出来る。今のところ、ここに記述した幾つかの事例は根本武雄が体感した結果の事項であり化学的根拠は解明されていない記述も有る。非加熱発芽穀物種子乳状液はβ（ベーター）型、澱粉である為、小腸では、少量、消化吸収されるのみで、大腸まで行き、長時間かかって緩らかに有効栄養素化して消化吸収される。従って、境界型糖尿病患者の場合、血糖値は、正常値内に収まる。したがってダイエットにも最適である。発芽について、玄米・玄大麦・玄そば・大豆・小豆・玄キビその他の種子には、己の命を守り育てる為のフィチン・アブシジン酸分子が胚芽・アリュウロン層に貯蔵されている。外的には、忌避因子である。忌避因子であるフィチンは発芽の際にフィターゼに分解され有効栄養素のフィチン酸（ＩＰ６ファミリー）・遊離ミネラルになり、そのフィチン酸（ＩＰ６ファミリー）遊離ミネラルは主に三大スカンジャーの内の（グルタチオン・カタラーゼ）の補酵素になり、三大スカベンジャーを最大活性化させる。その酵素の触媒力は何百倍にもアップする。したがって、ヒトの生体には、解毒と抗酸化が起きヒトが超健康になれる。一方ミトコンドリア毒素であるアブシジン酸はチトクロームーＰ４５に分解され無毒のファインゼン酸になる。ファゼン酸から後の代謝については現時点では解明されていない。(1) Ungerminated grains ・ Disadvantages of heating above 100 ° C,
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 (mitochondrial dysfunction factor) and minerals and is excreted outside the body. These factors are also harmful to grain germination and seed growth. Moreover, when heated to unheated germinated seeds, the heat-sensitive effective nutrients contained in the unheated germinated seeds are destroyed and the nutritional value is lowered. Most of the enzymes that are particularly vulnerable to heat disappear. Furthermore, the effective nutrients of organically grown unheated germinated seeds are reduced by about 30% compared to naturally cultivated unheated germinated seeds. Next, when the non-heated germinated seed is dried at room temperature, it returns to the original ungerminated seed due to the physiological effect of seed drying stress. In addition, conventionally germinated seeds have become ineffective due to destruction of heat-sensitive enzymes and effective nutrients by cooking at 100 ° C.
(2) Advantages of germinated brown seed, frozen / milky liquid / powdered meal The phytin is referred to as (P6 ester) phytic acid (P6 family) phytic acid / phytic acid. Unheated germinated brown rice, brown barley, brown buckwheat, red beans, soybeans, brown millet germination, phytic acid (IP6 fami) free minerals and many enzymes, newly produced gabba, polyphenol, ferulic acid In addition, the plant placenta produced by scutellum activity due to the physiological action of brown rice, red beans, soybeans, brown barley, brown buckwheat, millet germination, and countless other micronutrients that are not chemically elucidated are produced. Conceivable. Since these nutrients are not heated, effective nutrients that are weak against heat, such as enzymes, are not destroyed. The reason for freezing six seeds for powder is that, when left in an environment of 5 to 40 ° C., germination seed buds grow and effective nutrients held by germination seeds are consumed for bud elongation Nutrients are reduced. In addition, when germinated seeds are left in an environment of 1 to 5 ° C. or in a dry environment, the seeds return to ungerminated due to low temperature and drought stress. Therefore, by avoiding these problems and taking 6 types of non-heated germinated seeds and milky liquid / powder, human nutrients for germinating seeds are not reduced and human cells are surprisingly reduced. It can be activated. These phenomena are Takeo Nemoto's hypothesis that Nemoto Takeo experienced over 5 years and calculated backwards from the effects. The ideal for humans to take non-heated germinated seeds is to take non-heated germinated seeds, grain pods, and chew well. Here, the advantages of unheated germinated grains are described. (1) The raw material is 3 years after it has been cultivated. Even old seeds are germinating with 99% of new varieties, compared to 97% of germinating throughout the year. On the other hand, the germination rate of organically cultivated brown seeds is 0% after three years, and the germination rate of organically cultivated brown seeds after August is reduced to the 70% range even for new seeds. Therefore, the raw material used for the germinated brown seed milk must be naturally cultivated brown seeds that are 100% dried and sun-dried with high vitality. (2) Immersion water aeration method for seed germination is as follows. Air is blown into the vertical pipe from the air blowing hole connected to the lower part of the air supply tube with the air pump of the device shown in Fig. 1, and the air rises. The immersion water also rises and circulates at the same time by force, so the entire immersion water is aerated. Since the entire immersion water becomes an aerobic environment, the production of harmful spoilage bacteria to humans is low. At the time of plant seed germination, since a large amount of oxygen is consumed, aeration to immersion water is essential. In addition, an electric heater with a thermostat of 200 watts and 27 ° C. is placed in the vertical pipe of FIG. 1, and the entire immersion water circulates uniformly as shown in (2). Hold at ~ 27 degrees. Therefore, active non-heated naturally cultivated germinated brown seeds can be produced. (3) By placing a silver plate having a thickness of 0.3 mm and a diameter of 150 mm on the bottom of the immersion tank, harmful bacteria and harmful substances for humans are eliminated by the catalytic action of silver. Because germs consume a lot of oxygen during seed immersion germination, anaerobic immersion water environment is created in the vicinity of the germ, and hydrogen sulfide and other spoilage bacteria harmful to plants and humans are propagated. In this environment, photosynthetic bacteria engulf hydrogen sulfide and other spoilage bacteria in an anaerobic immersion water environment, and the photosynthetic bacteria proliferate to eliminate hydrogen sulfide and other spoilage bacteria and promote germination. , Activate germinating seeds. ▲ 5 ▼ In addition, consider complete sterilization
The germinated seeds of naturally cultivated seeds are placed in the soaking tank and soaked for 3 minutes for sterilization. (6) Germination seeds for non-heated germination seed milk and germination seeds for naturally cultivated germination seed milk grow at room temperature, and effective nutrients are consumed by the plants and humans produced by the germination germination and are easily altered. In addition, since germinated seeds are alive, they return to the original brown rice at low temperature or drought stress, so that the germination physiological activity is interrupted by freezing (the life of the plant is killed) and frozen storage / distribution is essential. As described above, in the germination process in which the six types are combined based on the principle, the production of nutrients that humans take and effectively act on humans is promoted. % Can be removed. Therefore, it is 100% safe for human consumption and high quality natural and organic non-frozen frozen germinated genus milky lotion that can activate cells from 60 trillion of humans, and natural non-heated Frozen germinated seeds for milky liquid are made. At present, some of the examples described here are the results of the experience of Takeo Nemoto, and there are some descriptions whose chemical grounds have not been elucidated. Unheated germinated cereal seed milk is a beta (beta) type starch, so in the small intestine, only a small amount is digested and absorbed, and it goes to the large intestine and takes a long time to slowly become effective nutrients and digested and absorbed. The Therefore, in the case of borderline diabetic patients, the blood glucose level falls within the normal value. Therefore, it is most suitable for diet. For germination, brown rice, brown barley, brown buckwheat, soybeans, red beans, brown millet and other seeds store phytin and abscisic acid molecules in the germ and aryuron layer to protect and grow their lives. Externally, it is a repellent factor. Phytin, which is a repellent factor, is decomposed into phytase during germination and becomes effective nutrient phytic acid (IP6 family) and free mineral. The phytic acid (IP6 family) free mineral is mainly contained in three major scangers (glutathion It becomes a coenzyme of catalase) 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 acid. The metabolism after fazenic acid has not been elucidated at this time.
ヒトが摂り生理障害が出る未発芽玄米・玄大麦・玄そば・小豆・大豆・玄キビの短所を解決する手段は既述の短所を改善する為には、請求項１・２・３・４・５・６の非加熱冷凍発芽種子乳状液・乾燥粉末を摂る方法をもって事実上、根本武雄は８８歳で超健康になっている。この事実は現時点では化学的根拠については１００％までは証明されていない。Means for solving the disadvantages of ungerminated brown rice, brown barley, brown buckwheat, red beans, soybeans and brown millet that humans eat and cause physiological disorders are as follows.・ Nemoto Takeo has become super-healthy at the age of 88 with the method of taking 5.6 unheated frozen germinated seed milk / dry powder. This fact has not been proved up to 100% on the chemical basis at present.
以下フィチン（ＩＰ６ ｅｓｔｅｒ）・フィチン酸（ＩＰ６ ｆａｍｉｌｙ）をフィチン・フィチン酸（と称す。未発芽穀物をヒトが摂る場合に次の様な問題がある。発明者根本が旧満州からの引揚時に引揚収容所（約２ヶ月間）に於いて支給された１〜２分搗きコウリャン・未発芽大豆入り飯を、お腹が空いているにもかかわらず腹５分目しかどうしても口に入っていかなかった。無理をして食べると下痢・頭痛の生理障害が起きた。体の弱い者は生理障害で命を失っていった。又、乳飲み子を持った母親は母乳が出なくなり子供は栄養失調で命を失っていった。これ等はアブシジン酸・フィチンの生理障害であったと推測できる。以上の経験をした。特に玄米にはヒトにとって忌避因子であるアブシジン酸・フィチンが多量に含まれているが、ヒトの消化液には、これ等を分解する酵素が少ない。但しフィチンを分解する酵素は、小腸粘膜に微量のフィターゼ（分解酵素）と腸内微生物に微量が分解されるのみでフィチンは・フィチンのまま糞便として排泄され。但しフィチンは忌避因子で有る為に腸が刺激され腸に蠕動運動が起き、ヒトに有害な物質がフィチンと共に糞便として排泄される。この事により一旦、腸の機能が良くなる。しかしながら、フィチンの多い食事を摂り続けるとフィチン酸と結合しているミネラルも糞便として排泄するので、ミネラル欠乏障害が起きているものと考えられる。又、アブシジン酸によるミトコンドリア損傷から冷え症が起きるとも言われている。未発芽穀物食絶対論者によると玄穀物食は健康長寿食であるという理論になっているが、それとは裏腹に、長期間にわたり多量の▲２▼未発芽種子を摂取した場合は消化器官の弱い者に生理障害が起きている。又、少数ではあるが、体質によっては６０〜７０歳代に玄米食障害による死亡者が出ている。玄米食絶対論者に８０歳を超える人は極少数であり９０歳を超える人は皆無に近い。未発芽穀物食絶対論者によると玄種子食は健康長寿食であるという理論で有れば１００才以上の長寿者の多数は玄穀物食者でなければならない。我々日本民族は何千年来、棲息・生存・進化の歴史の過程で（江戸上期まで）は一気圧下に於いて非加熱加熱食、又、は非加熱加熱種子を摂氏１００度以内で炊飯した発芽種子を食し、つちかわれて来た遺伝子をもった民族である。その発芽種子とは臼と杵で籾殻を外し種子表皮に籾殻の刺で傷がつき（水の浸透が早く短時間発芽）の発芽用種子であったが、江戸の中期から土臼の籾摺器が出来、玄米の表皮に傷のないピッカピカの玄米になり、発芽に時間がかかり、短時間で炊ける白米食に変わり、江戸患いが発症した。縄文時代から江戸上期迄の玄米・種子表皮に傷が付き水の浸透が早かった玄米と江戸中期から現代のピッカピカの玄米とでは、似ても似つかない玄米である。現代の機械文明の社会では、上記、江戸中期までの非効率的な籾摺り方法は不可能で高速籾摺り機になり、その結果、玄米に水の浸透が遅れ玄米発芽に時間かかり、発芽玄米炊飯が摂りにくくなっている。日本民族は戦国時代までは発芽玄米を摂っていて骨格も良く頑健な体であった。これ等は考古学的にも証明されている。日本民族の骨格が悪くなったのは精白米を摂る様になった江戸時代中期に入ってからであり、その時期から江戸病（脚気）が蔓延したと言われている。ヒトが健康に生る為には、これ等の問題解決と合わせて、発芽穀物が含有している栄養素をヒトに有効作用する非加熱発芽玄米・玄大麦・玄蕎麦・生発芽小豆・発芽大豆・発芽キビでなければならない。その為には、次に上げる二つの短所の課題をも解決しなければならない。この二つの短所を解決する方法は、請求項１・２・３・４・５・６の方法をもって製造したアブシジン酸・フィチン消去済み、請求項１・２・３・４・５・６の非加熱冷凍発芽玄米・小豆・大豆・玄大麦・玄そば・玄キビ乳状液、及び、粉末をヒトが摂る事によりヒトの６０兆からの細胞を活性化させる事が出来、特に非加熱発芽種子食、その効果は驚異的である。したがって最終消費者が超健康に生きる事が出来る。又、非加熱発芽玄米・小豆・大豆・玄大麦・玄そば・玄キビは非加熱の儘、ヒトがとるので請求項１・２・３・４・５・６の方法をもって１００％安全性を確保してある。これ等に使用する種子は、活力の有る１００％天日干し自然・有機栽培の玄米・玄大麦、玄そば・小豆・大豆・玄キビを使用する事が必須条件である。これが発明を実施するための最良の形態である。これを本発明とする。In the following, phytin (IP6 ester) and phytic acid (IP6 family) are referred to as phytin and phytic acid. There are the following problems when humans consume ungerminated grains. In the camp (about 2 months), the rice with cucumber and ungerminated soy beans that had been served for 1-2 minutes was only in the mouth for the 5th minute even though I was hungry. Physiological disorders such as diarrhea and headache occurred when eating with difficulty, and those with weak bodies lost their lives due to physiological disorders, and mothers with breastfeeders lost their milk and their children were malnourished. These are presumed to be the physiological disorders of abscisic acid and phytin, and we have experienced the above, especially brown rice contains abundant abscisic acid and phytin, which are repellent factors for humans. However, in human digestive fluid, there are few enzymes that break down these substances, but the enzyme that breaks down phytin is only a small amount of phytase (degrading enzyme) in the small intestinal mucosa and a small amount of intestinal microorganisms.・ It is excreted as feces as phytin, but phytin is a repellent factor, so the intestine is stimulated and peristalsis occurs in the intestine, and substances harmful to humans are excreted together with phytin as feces. However, if you continue to eat a diet rich in phytin, minerals bound to phytic acid are also excreted as feces, which suggests that there is a mineral deficiency disorder. It is said that cold will occur.According to the absolute theory of ungerminated cereals, it is theorized that brown cereals are healthy and long-lived. Contrary to this, when a large amount of (2) unsprouted seeds are ingested over a long period of time, physiological disorders have occurred in those with weak digestive tracts. There are very few deaths due to brown rice diet disorder.There are very few people who are over 80 years old and there are almost no people over 90 years old. According to the theory of food, many long-lived people over the age of 100 must be cereal eaters, and we have been in the process of history, survival, and evolution for thousands of years (until the Edo period). Is a non-heated food under one atmospheric pressure, or a germinated seed that has been cooked with non-heated and heated seeds within 100 degrees Celsius, and has a gene that has been exchanged. The rice husk is removed with a mortar and pestle, and the seed epidermis is scratched by the husk stab. It was a seed for germination with quick water penetration and short germination, but from the middle of Edo it became a milled rice grinder, and it turned into a brown rice with a crack on the skin of brown rice, which took time to germinate, Edo affliction developed after changing to white rice that could be cooked in a short time. Brown rice, which had scratches on the brown rice and seed epidermis from the Jomon period to the first half of Edo and had a quick water penetration, and brown rice from the middle of Edo to the present day, are similar to each other. 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, non-heated germinated brown rice, brown barley, brown buckwheat, raw germinated red beans, germinated soybeans that effectively act on the human nutrients contained in germinated grains -Must be germinated millet. In order to do so, the following two disadvantages must be solved. A method for solving these two disadvantages is the elimination of abscisic acid and phytin produced by the method of claims 1, 2, 3, 4, 5, and 6, and non-existence of claims 1, 2, 3, 4, 5, and 6. Heated frozen germinated brown rice, red beans, soybeans, brown barley, brown buckwheat, brown millet milk, and powder can activate cells from 60 trillion of humans, especially non-heated germinated seed meal The effect is amazing. Therefore, the end consumer can live super healthy. In addition, unheated germinated brown rice, red beans, soybeans, brown barley, brown buckwheat, and brown millet are unheated rice cakes and humans, so 100% safety is achieved by the method of claim 1, 2, 3, 4, 5, 6 Secured. For these seeds, it is essential to use 100% sun-dried natural and organically grown brown rice and brown barley, and soba, red beans, soybeans and brown millet. This is the best mode for carrying out the invention. This is the present invention.
本発明は一般家庭に於ける１００％安全な非加熱発芽玄米・非加熱発芽小豆乳状液・非加熱発芽大豆乳状液・非加熱玄大麦・非加熱生玄蕎麦乳状液・非加熱キビ乳状液・粉末を摂る健康増進に関する。The present invention is 100% safe non-heated germinated brown rice, non-heated germinated red soybean milk, non-heated germinated soybean milk, non-heated brown barley, non-heated raw brown oat milk, non-heated millet milk in general households.・ It is related to health promotion by taking powder.
従来一般家庭に於いて非加熱発芽玄米、非加熱玄大麦、非加熱玄蕎麦乳状液・非加熱発芽小豆乳状液及び粉末・非加熱発芽大豆、豆乳・非加熱発芽キビを摂る長所と加熱を行った場合の、短所のあるものについて次に挙げる。In conventional households, the advantages of heating unheated germinated brown rice, unheated brown barley, unheated brown oat milk / non-heated germinated soymilk and powder / non-heated germinated soybeans, soy milk / non-heated germinated millet and heating Here are some of the disadvantages of doing so.
（１）未発芽穀物・１００℃以上加熱の短所、
以下フィチンをＩＰ６ ｅｓｔｅｒ・フィチン酸をＩＰ６ ｆａｍｉｌｙと称す。玄米・玄大麦・玄そば・小豆・大豆は栄養分析上栄養価が高いが下記、記述の様にヒトの生体への有効作用性に難点がある。穀物は自己を守り子孫を繁栄させる為に外敵に対し忌避・有害因子で、特にヒト生体の細胞損傷と冷え症を誘発する。アブシジン酸（ミトコンドリア機能障害因子）・ミネラルと結合し生体外に排泄するフィチンを保有している。これ等の因子は穀物の発芽やの種子成長にとっても有害因子になる。又、非加熱発芽種子に加熱した場合、非加熱発芽種子に含んでいる熱に弱い有効栄養素が破壊され栄養価が低下する。特に熱に弱い酵素の大半が消滅する。更に、自然栽培非加熱発芽種子と比較して、有機栽培非加熱発芽種子の有効栄養素は、約３０％程度減少する。次に非加熱発芽種子を常温乾燥した場合、種子の乾燥ストレスの生理作用で元の未発芽種子に戻る。又、従来発芽した種子を１００℃炊飯によって熱に弱い酵素や有効栄養素が破壊され無効になっていた。
（２）発芽玄種子、冷凍・乳状液・粉末食の長所
以下フィチンを（Ｐ６ ｅｓｔｅｒ）フィチン酸（Ｐ６ ｆａｍｉｌｙ）フィチン・フィチン酸と称す。非加熱発芽玄米・玄大麦・玄そば・小豆・大豆・玄キビ発芽の一大イベントの生理作用によりフィチン酸（ＩＰ６ファミー）遊離ミネラル及び多数の酵素や、新しく産生されるギャバ・ポリフェノール・フェルラ酸、その他、玄米・小豆・大豆・玄大麦・玄蕎麦・キビ発芽の生理作用により胚盤活性で産生される植物プラセンター、その他化学的に解明されていない微量栄養素が無数に産生されるものと考えられる。これ等の栄養素は非加熱で有る為、酵素を始め熱に弱い有効栄養素が破壊されない。又、６種の粉末用種子を冷凍する事由は、５〜４０℃の環境に放置した場合、発芽種子の芽が成長して発芽種子が保有している有効栄養素が芽の伸長に消費され有効栄養素が減少する。又、１〜５℃の環境や乾燥環境に発芽種子を放置した場合は、種子が低温・乾燥ストレスにより元のヒトに有害な未発芽に戻る。したがって、これ等を回避して非加熱発芽種子６種、乳状液・粉末をヒトが摂る事により、発芽種子が含有しているヒトに対する有効栄養素が減少する事が無くヒトの細胞を驚異的に活性化させる事が出来る。これ等の現象は、根本武雄が５年間に渡り体験し効果から逆算した根本武雄の仮説である。ヒトが非加熱発芽種子摂る理想は非加熱発芽種子、粒の儘、良く咀嚼して摂る事である。ここで非加熱発芽穀物の優位点について記述する▲１▼原材料については自然栽培（無施肥、無農薬栽培玄種子は４月〜１０月の期間１４℃保冷保存）の玄種子は３年経過した古種子であっても新種９９％発芽であるのに対し、１年を通じて９７％発芽であり驚きである。一方、３年経過、有機栽培玄種子の発芽率は０％であり、新種子であっても、有機栽培玄種子の８月以降の発芽率は７０％代に低下する。したがって、発芽玄種子乳状液に使用する原材料は、生命力の高い活力の有る１００％はざ掛け天日干し自然栽培玄種子が必須である。▲２▼種子発芽の浸漬水曝気方法は図１の装置の空気ポンプ付いている送気チュウブが下部に接続してある空気噴出孔から空気が縦パイプの中に噴出して、その空気の上昇力で浸漬水も同時に上昇し循環するので浸漬水全体に曝気される。浸漬水全体が好気性環境になるのでヒトに対する有害腐敗菌の産生は少ない。植物種子発芽時には、多量の酸素を消費するので浸漬水への曝気は、必須である。又、図１の縦パイプの中に２００ワットで２７℃のサモースタット付の電気加熱ヒーターが置いてあり▲２▼の様、に浸漬水全体が均一に循環するので種子発芽至適浸漬水温を２６〜２７度に保持する。（冷涼地植物の為）したがって活性力のある非加熱自然栽培発芽玄種子が出来る。▲３▼厚０．３ｍｍ直径１５０ｍｍ銀板を浸漬槽、底部に置く事によって、銀の触媒作用により、ヒトに対しての有害菌及び有害物質は消去される。種子浸漬発芽時に胚芽が酸素を多消費する為に、胚芽近側に嫌気性浸漬水環境が出来、植物やヒトに有害な硫化水素や他の腐敗菌が繁殖する為、浸漬水に光合成細菌５ｃｃを添加する事により嫌気性浸漬水環境の中で硫化水素や他の腐敗菌を光合成細菌が貪食して光合成細菌が猛繁殖して硫化水素や他の腐敗菌を消去し玄種子発芽を促進し、発芽種子を活性化する。▲５▼更に完全除菌を考慮し
の浸漬槽に発芽完了した自然栽培発芽種子を入れ３分間浸漬し、除菌を行う。▲６▼非加熱発芽種子乳状液及び、自然栽培発芽種子乳状液用発芽種子は常温では芽が伸び、芽伸び発芽で産生した植物・ヒトに有効栄養素が消耗し変質し易い。又、発芽種子は、生きているので低温や乾燥ストレスで元の玄米に戻るので冷凍により発芽生理活性を遮断（植物の命を絶つ）して冷凍保存・流通が必須である。
以上、６種、原理の基に、その６種を組み合わせた発芽工程に於いて、ヒトが摂り、ヒトに有効作用する栄養素の産生を促進し、又、ヒト、有害作用菌及び有害物質を１００％除去する事が出来る。したがってヒトが摂る場合に１００％安全で有り、又、ヒトの６０兆からの細胞を活性化させる事が出来る高品質の自然・有機栽培非加熱冷凍発芽玄種乳状液、及び、自然栽培非加熱乳状液用冷凍発芽種子が出来る。今のところ、ここに記述した幾つかの事例は根本武雄が体感した結果の事項であり化学的根拠は解明されていない記述も有る。非加熱発芽穀物種子乳状液はβ（ベーター）型、澱粉である為、小腸では、少量、消化吸収されるのみで、大腸まで行き、長時間かかって緩らかに有効栄養素化して消化吸収される。従って、境界型糖尿病患者の場合、血糖値は、正常値内に収まる。したがってダイエットにも最適である。発芽について、玄米・玄大麦・玄そば・大豆・小豆・玄キビその他の種子には、己の命を守り育てる為のフィチン・アブシジン酸分子が胚芽・アリュウロン層に貯蔵されている。外的には、忌避因子である。忌避因子であるフィチンは発芽の際にフィターゼに分解され有効栄養素のフィチン酸（ＩＰ６ファミリー）・遊離ミネラルになり、そのフィチン酸（ＩＰ６ファミリー）遊離ミネラルは主に三大スカンジャーの内の（グルタチオン・カタラーゼ）の補酵素になり、三大スカベンジャーを最大活性化させる。その酵素の触媒力は何百倍にもアップする。したがって、ヒトの生体には、解毒と抗酸化が起きヒトが超健康になれる。一方ミトコンドリア毒素であるアブシジン酸はチトクロームーＰ４５に分解され無毒のファインゼン酸になる。ファゼン酸から後の代謝については現時点では解明されていない。(1) Ungerminated grains ・ Disadvantages of heating above 100 ° C,
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 (mitochondrial dysfunction factor) and minerals and is excreted outside the body. These factors are also harmful to grain germination and seed growth. Moreover, when heated to unheated germinated seeds, the heat-sensitive effective nutrients contained in the unheated germinated seeds are destroyed and the nutritional value is lowered. Most of the enzymes that are particularly vulnerable to heat disappear. Furthermore, the effective nutrients of organically grown unheated germinated seeds are reduced by about 30% compared to naturally cultivated unheated germinated seeds. Next, when the non-heated germinated seed is dried at room temperature, it returns to the original ungerminated seed due to the physiological effect of seed drying stress. In addition, conventionally germinated seeds have become ineffective due to destruction of heat-sensitive enzymes and effective nutrients by cooking at 100 ° C.
(2) Advantages of germinated brown seed, frozen / milky liquid / powdered meal The phytin is referred to as (P6 ester) phytic acid (P6 family) phytic acid / phytic acid. Unheated germinated brown rice, brown barley, brown buckwheat, red beans, soybeans, brown millet germination, phytic acid (IP6 fami) free minerals and many enzymes, newly produced gabba, polyphenol, ferulic acid In addition, the plant placenta produced by scutellum activity due to the physiological action of brown rice, red beans, soybeans, brown barley, brown buckwheat, millet germination, and countless other micronutrients that are not chemically elucidated are produced. Conceivable. Since these nutrients are not heated, effective nutrients that are weak against heat, such as enzymes, are not destroyed. The reason for freezing six seeds for powder is that, when left in an environment of 5 to 40 ° C., germination seed buds grow and effective nutrients held by germination seeds are consumed for bud elongation Nutrients are reduced. In addition, when germinated seeds are left in an environment of 1 to 5 ° C. or in a dry environment, the seeds return to ungerminated due to low temperature and drought stress. Therefore, by avoiding these problems and taking 6 types of non-heated germinated seeds and milky liquid / powder, human nutrients for germinating seeds are not reduced and human cells are surprisingly reduced. It can be activated. These phenomena are Takeo Nemoto's hypothesis that Nemoto Takeo experienced over 5 years and calculated backwards from the effects. The ideal for humans to take non-heated germinated seeds is to take non-heated germinated seeds, grain pods, and chew well. Here, the advantages of unheated germinated grains are described. (1) The raw material is 3 years after it has been cultivated. Even old seeds are germinating with 99% of new varieties, compared to 97% of germinating throughout the year. On the other hand, the germination rate of organically cultivated brown seeds is 0% after three years, and the germination rate of organically cultivated brown seeds after August is reduced to the 70% range even for new seeds. Therefore, the raw material used for the germinated brown seed milk must be naturally cultivated brown seeds that are 100% dried and sun-dried with high vitality. (2) Immersion water aeration method for seed germination is as follows. Air is blown into the vertical pipe from the air blowing hole connected to the lower part of the air supply tube with the air pump of the device shown in Fig. 1, and the air rises. The immersion water also rises and circulates at the same time by force, so the entire immersion water is aerated. Since the entire immersion water becomes an aerobic environment, the production of harmful spoilage bacteria to humans is low. At the time of plant seed germination, since a large amount of oxygen is consumed, aeration to immersion water is essential. In addition, an electric heater with a thermostat of 200 watts and 27 ° C. is placed in the vertical pipe of FIG. 1, and the entire immersion water circulates uniformly as shown in (2). Hold at ~ 27 degrees. Therefore, active non-heated naturally cultivated germinated brown seeds can be produced. (3) By placing a silver plate having a thickness of 0.3 mm and a diameter of 150 mm on the bottom of the immersion tank, harmful bacteria and harmful substances for humans are eliminated by the catalytic action of silver. Because germs consume a lot of oxygen during seed immersion germination, anaerobic immersion water environment is created in the vicinity of the germ, and hydrogen sulfide and other spoilage bacteria harmful to plants and humans are propagated. In this environment, photosynthetic bacteria engulf hydrogen sulfide and other spoilage bacteria in an anaerobic immersion water environment, and the photosynthetic bacteria proliferate to eliminate hydrogen sulfide and other spoilage bacteria and promote germination. , Activate germinating seeds. ▲ 5 ▼ In addition, consider complete sterilization
The germinated seeds of naturally cultivated seeds are placed in the soaking tank and soaked for 3 minutes for sterilization. (6) Germination seeds for non-heated germination seed milk and germination seeds for naturally cultivated germination seed milk grow at room temperature, and effective nutrients are consumed by the plants and humans produced by the germination germination and are easily altered. In addition, since germinated seeds are alive, they return to the original brown rice at low temperature or drought stress, so that the germination physiological activity is interrupted by freezing (the life of the plant is killed) and frozen storage / distribution is essential.
As described above, in the germination process in which the six types are combined based on the principle, the production of nutrients that humans take and effectively act on humans is promoted. % Can be removed. Therefore, it is 100% safe for human consumption and high quality natural and organic non-frozen frozen germinated genus milky lotion that can activate cells from 60 trillion of humans, and natural non-heated Frozen germinated seeds for milky liquid are made. At present, some of the examples described here are the results of the experience of Takeo Nemoto, and there are some descriptions whose chemical grounds have not been elucidated. Unheated germinated cereal seed milk is a beta (beta) type starch, so in the small intestine, only a small amount is digested and absorbed, and it goes to the large intestine and takes a long time to slowly become effective nutrients and digested and absorbed. The Therefore, in the case of borderline diabetic patients, the blood glucose level falls within the normal value. Therefore, it is most suitable for diet. For germination, brown rice, brown barley, brown buckwheat, soybeans, red beans, brown millet and other seeds store phytin and abscisic acid molecules in the germ and aryuron layer to protect and grow their lives. Externally, it is a repellent factor. Phytin, which is a repellent factor, is decomposed into phytase during germination and becomes effective nutrient phytic acid (IP6 family) and free mineral. The phytic acid (IP6 family) free mineral is mainly contained in three major scangers (glutathion It becomes a coenzyme of catalase) 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 acid. The metabolism after fazenic acid has not been elucidated at this time.
ヒトが摂り生理障害が出る未発芽玄米・玄大麦・玄そば・小豆・大豆・玄キビの短所を解決する手段は既述の短所を改善する為には、請求項１・２・３・４・５・６の非加熱冷凍発芽種子乳状液・乾燥粉末を摂る方法をもって事実上、根本武雄は８８歳で超健康になっている。この事実は現時点では化学的根拠については１００％までは証明されていながチベットの高地民族が非加熱発芽ヒエを摂り１３０歳の長寿者が存在している。よって発芽穀物は自然栽培、非加熱で摂る事が必須で有る。摂り方は１番が粒食、２番が、すり鉢で摺り乳状食、３番がミキサーにかけ乳状食。Means for solving the disadvantages of ungerminated brown rice, brown barley, brown buckwheat, red beans, soybeans and brown millet that humans eat and cause physiological disorders are as follows.・ Nemoto Takeo has become super-healthy at the age of 88 with the method of taking 5.6 unheated frozen germinated seed milk / dry powder. Although this fact has not been proved up to 100% on the chemical basis at present, there are 130 long-lived people with Tibetan highlanders taking non-heated germination millet. Therefore, it is essential that germinated grains be taken naturally and not heated. How to take is No. 1 grained food, No. 2 crushed milk-like food in a mortar, No. 3 put milk on a mixer.
以下フィチン（ＩＰ６ ｅｓｔｅｒ）・フィチン酸（ＩＰ６ ｆａｍｉｌｙ）をフィチン・フィチン酸（と称す。未発芽穀物をヒトが摂る場合に次の様な問題がある。発明者根本が旧満州からの引揚時に引揚収容所（約２ヶ月間）に於いて支給された１〜２分搗きコウリャン・未発芽大豆入り飯を、お腹が空いているにもかかわらず腹５分目しかどうしても口に入っていかなかった。無理をして食べると下痢・頭痛の生理障害が起きた。体の弱い者は生理障害で命を失っていった。又、乳飲み子を持った母親は母乳が出なくなり子供は栄養失調で命を失っていった。これ等はアブシジン酸・フィチンの生理障害であったと推測できる。以上の経験をした。特に玄米にはヒトにとって忌避因子であるアブシジン酸・フィチンが多量に含まれているが、ヒトの消化液には、これ等を分解する酵素が少ない。但しフィチンを分解する酵素は、小腸粘膜に微量のフィターゼ（分解酵素）と腸内微生物に微量が分解されるのみでフィチンは・フィチンのまま糞便として排泄され。但しフィチンは忌避因子で有る為に腸が刺激され腸に蠕動運動が起き、ヒトに有害な物質がフィチンと共に糞便として排泄される。この事により一旦、腸の機能が良くなる。しかしながら、フィチンの多い食事を摂り続けるとフィチン酸と結合しているミネラルも糞便として排泄するので、ミネラル欠乏障害が起きているものと考えられる。又、アブシジン酸によるミトコンドリア損傷から冷え症が起きるとも言われている。未発芽穀物食絶対論者によると玄穀物食は健康長寿食であるという理論になっているが、それとは裏腹に、長期間にわたり多量の▲２▼未発芽種子を摂取した場合は消化器官の弱い者に生理障害が起きている。又、少数ではあるが、体質によっては６０〜７０歳代に玄米食障害による死亡者が出ている。玄米食絶対論者に８０歳を超える人は極少数であり９０歳を超える人は皆無に近い。未発芽穀物食絶対論者によると玄種子食は健康長寿食であるという理論で有れば１００才以上の長寿者の多数は玄穀物食者でなければならない。我々日本民族は何千年来、棲息・生存・進化の歴史の過程で（江戸上期まで）は一気圧下に於いて非加熱加熱食、又、は非加熱加熱種子を摂氏１００度以内で炊飯した発芽種子を食し、つちかわれて来た遺伝子をもった民族である。その発芽種子とは臼と杵で籾殻を外し種子表皮に籾殻の刺で傷がつき（水の浸透が早く短時間発芽）の発芽用種子であったが、江戸の中期から土臼の籾摺器が出来、玄米の表皮に傷のないピッカピカの玄米になり、発芽に時間がかかり、短時間で炊ける白米食に変わり、江戸患いが発症した。縄文時代から江戸上期迄の玄米・種子表皮に傷が付き水の浸透が早かった玄米と江戸中期から現代のピッカピカの玄米とでは、似ても似つかない玄米である。現代の機械文明の社会では、上記、江戸中期までの非効率的な籾摺り方法は不可能で高速籾摺り機になり、その結果、玄米に水の浸透が遅れ玄米発芽に時間かかり、発芽玄米炊飯が摂りにくくなっている。日本民族は戦国時代までは発芽玄米を摂っていて骨格も良く頑健な体であった。これ等は考古学的にも証明されている。日本民族の骨格が悪くなったのは精白米を摂る様になった江戸時代中期に入ってからであり、その時期から江戸病（脚気）が蔓延したと言われている。ヒトが健康に生る為には、これ等の問題解決と合わせて、発芽穀物が含有している栄養素をヒトに有効作用する非加熱発芽玄米・玄大麦・玄蕎麦・生発芽小豆・発芽大豆・発芽キビでなければならない。その為には、次に上げる二つの短所の課題をも解決しなければならない。この二つの短所を解決する方法は、請求項１・２・３・４・５・６の方法をもって製造したアブシジン酸・フィチン消去済み、請求項１・２・３・４・５・６の非加熱冷凍発芽玄米・小豆・大豆・玄大麦・玄そば・玄キビ乳状液、及び、粉末をヒトが摂る事によりヒトの６０兆からの細胞を活性化させる事が出来、特に非加熱発芽種子食、その効果は驚異的である。したがって最終消費者が超健康に生きる事が出来る。又、非加熱発芽玄米・小豆・大豆・玄大麦・玄そば・玄キビは非加熱の儘、ヒトがとるので請求項１・２・３・４・５・６の方法をもって１００％安全性を確保してある。これ等に使用する種子は、活力の有る１００％天日干し自然・有機栽培の玄米・玄大麦、玄そば・小豆・大豆・玄キビを使用する事が必須条件である。これが発明を実施するための最良の形態である。これを本発明とする。In the following, phytin (IP6 ester) and phytic acid (IP6 family) are referred to as phytin and phytic acid. There are the following problems when humans consume ungerminated grains. In the camp (about 2 months), the rice with cucumber and ungerminated soy beans that had been served for 1-2 minutes was only in the mouth for the 5th minute even though I was hungry. Physiological disorders such as diarrhea and headache occurred when eating with difficulty, and those with weak bodies lost their lives due to physiological disorders, and mothers with breastfeeders lost their milk and their children were malnourished. These are presumed to be the physiological disorders of abscisic acid and phytin, and we have experienced the above, especially brown rice contains abundant abscisic acid and phytin, which are repellent factors for humans. However, in human digestive fluid, there are few enzymes that break down these substances, but the enzyme that breaks down phytin is only a small amount of phytase (degrading enzyme) in the small intestinal mucosa and a small amount of intestinal microorganisms.・ It is excreted as feces as phytin, but phytin is a repellent factor, so the intestine is stimulated and peristalsis occurs in the intestine, and substances harmful to humans are excreted together with phytin as feces. However, if you continue to eat a diet rich in phytin, minerals bound to phytic acid are also excreted as feces, which suggests that there is a mineral deficiency disorder. It is said that cold will occur.According to the absolute theory of ungerminated cereals, it is theorized that brown cereals are healthy and long-lived. Contrary to this, when a large amount of (2) unsprouted seeds are ingested over a long period of time, physiological disorders have occurred in those with weak digestive tracts. There are very few deaths due to brown rice diet disorder.There are very few people who are over 80 years old and there are almost no people over 90 years old. According to the theory of food, many long-lived people over the age of 100 must be cereal eaters, and we have been in the process of history, survival, and evolution for thousands of years (until the Edo period). Is a non-heated food under one atmospheric pressure, or a germinated seed that has been cooked with non-heated and heated seeds within 100 degrees Celsius, and has a gene that has been exchanged. The rice husk is removed with a mortar and pestle, and the seed epidermis is scratched by the husk stab. It was a seed for germination with quick water penetration and short germination, but from the middle of Edo it became a milled rice grinder, and it turned into a brown rice with a crack on the skin of brown rice, which took time to germinate, Edo affliction developed after changing to white rice that could be cooked in a short time. Brown rice, which had scratches on the brown rice and seed epidermis from the Jomon period to the first half of Edo and had a quick water penetration, and brown rice from the middle of Edo to the present day, are similar to each other. 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, non-heated germinated brown rice, brown barley, brown buckwheat, raw germinated red beans, germinated soybeans that effectively act on the human nutrients contained in germinated grains -Must be germinated millet. In order to do so, the following two disadvantages must be solved. A method for solving these two disadvantages is the elimination of abscisic acid and phytin produced by the method of claims 1, 2, 3, 4, 5, and 6, and non-existence of claims 1, 2, 3, 4, 5, and 6. Heated frozen germinated brown rice, red beans, soybeans, brown barley, brown buckwheat, brown millet milk, and powder can activate cells from 60 trillion of humans, especially non-heated germinated seed meal The effect is amazing. Therefore, the end consumer can live super healthy. In addition, unheated germinated brown rice, red beans, soybeans, brown barley, brown buckwheat, and brown millet are unheated rice cakes and humans, so 100% safety is achieved by the method of claim 1, 2, 3, 4, 5, 6 Secured. For these seeds, it is essential to use 100% sun-dried natural and organically grown brown rice and brown barley, and soba, red beans, soybeans and brown millet. This is the best mode for carrying out the invention. This is the present invention.
１ 塩化ビニール製、玄米浸漬槽、縦型、高さ３３０ｍｍ直径３００ｍｍ
２ 浸漬水、曝気、加熱用として縦型、高さ２７０ｍｍ径５０ｍｍビニールパイプを使用 する。その理由を次に記述する。種子発芽時には多量の酸素を消費する為に空気塊の上 昇を起こし浸漬水を曝気・加熱ヒーターによる加熱・強制循環し玄米は３１℃・大豆、 小豆２５℃・（寒冷敵地栽培作物の為）大麦、蕎麦、きび、は２７℃（冷涼地、敵地作 物の為）適量酸素・温度を保持する為。
３ ２用の強制、空気噴射ポンプ
４ 浸漬水強制循環下降、通水口及び下層浸漬発芽種子との多口製（径３ｍｍ）
ステンレス鋼、仕切版（全体の浸漬水均一に循環する為の機能）
５ ４の架台高さ３０ｍｍ（浸漬槽全体の浸漬水均一に循環する為の機能）
６ 触媒、殺菌用、軽０．３ｍｍ銀製乱巻線（本発明の生発芽種子は生食を行う為に線の 触媒作用により腐敗菌を滅菌する目的で銀線を使用する）
７ 浸漬水通水口
８ サモースタット付 加熱ヒーター（２の縦パイプの中にヒーターを置く事は浸漬水全 体の温度、均一保持が目的）
９ ２用強制空気噴出口（２の底部に設置する事は、空気塊の急上昇よる浸漬水の強制循 環と曝気の為）
１０ 上部浸漬種子線
１１ 上部浸漬水線‥２のビニールパイプ、上部の３０ｍｍ上（浸漬水の循環を円滑にす る 為）
１２ ２・９から発生した大粒気泡（大粒気泡の上昇により浸漬水の強制循環を行う）
１３ ８のヒーターノ電源コード
１４ 強制送風用、径５ｍｍビニールチュウブ1 Made of vinyl chloride, brown rice immersion tank, vertical, height 330 mm, diameter 300 mm
2 Use a vertical pipe with a height of 270 mm and a diameter of 50 mm for immersion water, aeration and heating. The reason is described below. In order to consume a large amount of oxygen during seed germination, the air mass rises and the immersion water is aerated, heated by a heater and forcedly circulated, and the brown rice is 31 ° C, soybeans, red beans 25 ° C (for cold enemy crops) ) Barley, buckwheat, acne, 27 ° C (for cool and enemy terrestrial products) to maintain appropriate amount of oxygen and temperature.
3 2 Forced, air jet pump 4 Immersion water forced circulation descent, water outlet and lower dip germinated seeds (diameter 3 mm)
Stainless steel, partition plate (function to circulate the entire immersion water uniformly)
54 4 stand height 30mm (function to circulate the immersion water uniformly in the entire immersion tank)
6 Catalytic, sterilizing, light 0.3mm silver turbulent winding (The germinated seeds of the present invention use silver wire for the purpose of sterilizing spoilage bacteria by catalysis of the wire in order to eat raw food)
7 Immersion water inlet 8 With thermostat Heater (The purpose of placing the heater in the vertical pipe of 2 is to maintain the temperature and uniformity of the entire immersion water.)
9 Forced air outlet for 2 (Installing at the bottom of 2 is for forced circulation and aeration of immersion water due to sudden rise of air mass)
10 Upper soaked seed wire 11 Upper soaked water wire ... 2 vinyl pipes, 30 mm above the top (to facilitate circulation of immersion water)
12 Large bubbles generated from 2 · 9 (forced circulation of immersion water by rising large bubbles)
138 Heater power cord 14 For forced ventilation, 5mm diameter vinyl tube
Claims (6)
漬水に、くま笹液３ｃｃを入れる▲５▼ ▲３▼の浸漬水に、光合成細菌３ｃｃを入れ、曝気、兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気、兼、浸漬水循環装置を始動させ浸漬水温度（３１℃）を保持しながら２０時間〜２４時間後０．５〜１．０ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。▲５▼光合成細菌３ｃｃを入れ、曝気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気兼、浸漬水循環装置を始動させ▲５▼光合成細菌３ｃｃを入れ、曝、気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気装置を始動させ玄大麦・玄蕎麦冷涼地適応作物に於いては浸漬水温度を２７℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２５〜２７℃を保持しながら１２〜１５時間置き１ｍｍ〜０．５ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。大豆・小豆に於いては寒冷地適応作物につき浸漬水温度を２５℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２０〜２５℃を保持しながら１２〜１５時間、置き３ｍｍ〜５ｍｍ時点（肉
酸ナトリウム液１０ｃｃを入れ攪拌して発芽玄米浸漬槽に入れ３分間、置いてから水を切り水道水にて２回水洗いを行う。▲７▼次に、その発芽玄米を非加熱１００％はざ掛け天日干し自然栽培発芽玄米乳状液用発芽玄米として３８０ｇ毎に真空パックを行い即、冷凍保存する。但し乾燥用玄米は１２ｋｇ毎にネット袋に入れ，即、冷凍保存する。▲８▼次に▲７▼の非加熱冷凍発芽玄米を解凍して１．５リットルのミキサー
た時点で運転を停止して、それを２リットルのペットボトルに入れ密閉して、即、冷凍保存し、それをクール宅急を持って流通販売する。▲９▼次に乾燥用非加熱冷凍発芽玄米を解凍して低温（２０℃以内）乾燥機に入れ低温乾燥を行い含水率１４％に達した時点で乾燥完了。▲１０▼▲９▼の非加熱乾燥発芽玄米を製粉機にかけ、非加熱乾燥発芽玄米粉を７５０ｇ毎に真空パックを行い酸化防止の為、１４℃にて保冷保存する。▲１１▼次に▲７▼・▲８▼・▲９▼の三品目を、流通販売する。以上この▲１▼▲２▼▲３▼▲４▼▲５▼▲６▼▲７▼▲８▼▲９▼▲１０▼の十品目の製法と流通を本発明とする。In the present invention, 100% chilled sun-dried natural / cultivated germinated brown rice (hereinafter referred to as non-fertilized / non-agricultural chemicals) is preserved and non-destructive because it does not destroy at 100 ° C. By taking a heated cocoon, the following items (1) to (7) (using a dipping tank with a height of 330 mm and a diameter of 300 mm) can be observed, and 100% safe and highly nutritious food can be secured. (1) Place a turbulent silver wire having a diameter of 0.5 mm and a length of 10 m at the bottom of the immersion bath. (2) Turn on the aeration and immersion water circulation device shown in FIG. Change the following soybeans and red beans.
Put 3cc of Kuma soup in soaked water. Put 3cc of photosynthetic bacteria into the soaking water of (5) and (3), plug the power cord of the aeration and soaking water circulation device into the power socket, and set up the aeration and soaking water circulation device. Draining water is drained at the time of germination of 0.5 to 1.0 mm after 20 hours to 24 hours while maintaining the immersion water temperature (31 ° C.). (5) Insert 3 cc of photosynthetic bacteria, plug the power cord of the aeration / immersion water circulation device into the power socket and start the aeration / immersion water circulation device. (5) Insert 3 cc of the photosynthetic bacteria, Insert the power cord into the power socket, start the aeration device, set the immersion water temperature to 27 ° C for the cultivated cool barley and brown oats, drain the immersion water for a germination immersion time of 24 hours, Drained water is drained at the time of 1 mm to 0.5 mm germination (visual observation) for 12 to 15 hours while maintaining 25 to 27 ° C. For soybeans and red beans, the immersion water temperature is set to 25 ° C. for crops adapted to cold regions, germination immersion time is performed for 24 hours, the immersion water is drained, and the immersion tank is kept at 20 to 25 ° C. for 12 to 15 hours. , Place 3mm-5mm time (meat
10 cc of sodium acid solution is added, stirred and placed in a germinated brown rice soaking tank for 3 minutes, then water is drained and washed twice with tap water. (7) Next, the germinated brown rice is vacuum-packed every 380 g as germinated brown rice for non-heated 100% hot-dried and naturally-grown germinated brown rice milky liquid, and immediately frozen and stored. However, brown rice for drying is put in a net bag every 12 kg and immediately frozen. (8) Next, thaw the unheated frozen germinated brown rice of (7) and mix it in a 1.5 liter mixer
At that time, the operation is stopped, and it is sealed in a 2 liter plastic bottle, immediately stored frozen, and distributed and sold with a cool courier service. (9) Next, the unheated frozen germinated brown rice for drying is thawed and placed in a low temperature (within 20 ° C.) dryer, followed by low temperature drying. When the water content reaches 14%, the drying is completed. The unheated and dried germinated brown rice of (10) and (9) is put into a flour mill, and the non-heated and dried germinated brown rice powder is vacuum-packed every 750 g and stored at 14 ° C. to prevent oxidation. (11) Next, three items (7), (8) and (9) will be distributed and sold. The manufacturing method and distribution of the above ten items (1), (2), (3), (4), (5), (6), (7), (8), (9), and (10) are the present invention.
れる▲５▼ ▲３▼の浸漬水に、光合成細菌３ｃｃを入れ、曝気、兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気、兼、浸漬水循環装置を始動させ浸漬水温度（２５℃）を保持しながら２０時間〜２４時間後０．５〜１．０ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。▲５▼光合成細菌３ｃｃを入れ、曝気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気兼、浸漬水循環装置を始動させ▲５▼光合成細菌３ｃｃを入れ、曝、気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気装置を始動させ玄大麦・玄蕎麦冷涼地適応作物に於いては浸漬水温度を２５℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２５〜２７℃を保持しながら１２〜１５時間置き１ｍｍ〜５ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。大豆・小豆に於いては寒冷地適応作物につき浸漬水温度を２５℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２０〜２５℃を保持しながら１２〜１５時間、置き３ｍｍ〜５ｍｍ時点（肉眼視）で浸漬水の排水を行う
攪拌して発芽大豆浸漬槽に入れ３分間、置いてから水を切り水道水にて２回水洗いを行う。▲７▼次に、その発芽大豆を非加熱１００％はざ掛け天日干し自然栽培発芽大豆乳状液用発芽大豆として５００ｇ毎に真空パックを行い即、冷凍保存する。但し乾燥用大豆は１２ｋｇ毎にネット袋に入れ，即、冷凍保存する。▲８▼次に▲７▼の非加熱冷凍発芽大豆を解凍して１．５リットルのミキサーに解凍非加熱発芽大豆＋水
それを２リットルのペットボトルに入れ密閉して、即、冷凍保存し、それをクール宅急を持って流通販売する。▲９▼次に乾燥用非加熱冷凍発芽大豆を解凍して低温（２０℃以内）乾燥機に入れ低温乾燥を行い含水率１４％に達した時点で乾燥完了。▲１０▼▲９▼の非加熱乾燥発芽大豆を製粉機にかけ、非加熱乾燥発芽大豆粉を７５０ｇ毎に真空パックを行い酸化防止の為、１４℃にて保冷保存する。▲１１▼次に▲７▼・▲８▼・▲９▼の三品目を、流通販売する。以上この▲１▼▲２▼▲３▼▲４▼▲５▼▲６▼▲７▼▲８▼▲９▼▲１０▼の十品目の製法と流通を本発明とする。In the present invention, 100% chilled sun-dried natural and cultivated germinated soybeans (hereinafter referred to as non-fertilized and pesticides are referred to as natural cultivation) preserves the effective nutrients and does not destroy at 100 ° C. By taking a heated cocoon, the following items (1) to (7) (using a dipping tank with a height of 330 mm and a diameter of 300 mm) can be observed, and 100% safe and highly nutritious food can be secured. (1) Place a turbulent silver wire having a diameter of 0.5 mm and a length of 10 m at the bottom of the immersion bath. (2) Turn on the aeration and immersion water circulation device shown in FIG. ▲ 3 ▼ 100% sprinkled sun-dried naturally cultivated soybean 7kg (required)
Put 5 cc of photosynthetic bacteria in the immersion water of (5) (3), insert the power cord of the aeration and immersion water circulation device into the power socket, start the aeration and immersion water circulation device, and the immersion water temperature (25 ° C) The drainage of the immersion water is performed at the time of germination of 0.5 to 1.0 mm after 20 to 24 hours (visual observation). (5) Insert 3 cc of photosynthetic bacteria, plug the power cord of the aeration / immersion water circulation device into the power socket and start the aeration / immersion water circulation device. (5) Insert 3 cc of the photosynthetic bacteria, Insert the power cord into the power socket, start the aeration device, set the immersion water temperature to 25 ° C in the cultivated cool barley and brown oats, drain the immersion water for a germination immersion time of 24 hours, and soak the immersion tank Drained water is drained at the time of 1 to 5 mm germination (visual observation) for 12 to 15 hours while maintaining 25 to 27 ° C. For soybeans and red beans, the immersion water temperature is set to 25 ° C. for crops adapted to cold regions, germination immersion time is performed for 24 hours, the immersion water is drained, and the immersion tank is kept at 20 to 25 ° C. for 12 to 15 hours. Drain the immersion water at the time of placing 3mm to 5mm (visually)
Stir and place in germinated soybean soaking tank for 3 minutes, drain water and wash twice with tap water. (7) Next, the germinated soybeans are heat-dried 100%, dried in the sun, vacuum-packed every 500 g as germinated soybeans for naturally cultivated germinated soybean milk, and immediately frozen and stored. However, soybeans for drying are placed in a net bag every 12 kg and immediately frozen. (8) Next, thaw the non-heated frozen germinated soybean of (7) and thaw it in a 1.5 liter mixer.
Put it in a 2 liter plastic bottle, seal it, immediately store it frozen, and distribute it with a cool courier service. (9) Next, the non-heated frozen germinated soybean for drying is thawed and placed in a low temperature (within 20 ° C.) dryer and dried at a low temperature. When the water content reaches 14%, the drying is completed. (10) (9) Unheated and dried germinated soybeans are put into a mill and vacuum-packed every 750 g of unheated and dried germinated soybean powder and stored at 14 ° C. to prevent oxidation. (11) Next, three items (7), (8) and (9) will be distributed and sold. The manufacturing method and distribution of the above ten items (1), (2), (3), (4), (5), (6), (7), (8), (9), and (10) are the present invention.
水に、くま笹液３ｃｃを入れる▲５▼、▲３▼の浸漬水に、光合成細菌３ｃｃを入れ、曝気、兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気、兼、浸漬水循環装置を始動させ浸漬水温度（２５℃）を保持しながら２０時間〜２４時間後０．５〜１．０ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。▲５▼光合成細菌３ｃｃを入れ、曝気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気兼、浸漬水循環装置を始動させ▲５▼光合成細菌３ｃｃを入れ、曝、気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気装置を始動させ玄大麦・玄蕎麦冷涼地適応作物に於いては浸漬水温度を２７℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２５〜２７℃を保持しながら１２〜１５時間置き１ｍｍ〜０．５ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。大豆・小豆に於いては寒冷地適応作物につき浸漬水温度を２５℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２０〜２５℃を保持しながら１２〜１５時間、置き３ｍｍ〜５ｍｍ時点（肉眼
ナトリウム液１０ｃｃを入れ攪拌して発芽玄米浸漬槽に入れ３分間、置いてから水を切り水道水にて２回水洗いを行う。▲７▼次に、その発芽小豆を非加熱１００％はざ掛け天日干し自然栽培発芽小豆乳状液用発芽小豆として５００ｇ毎に真空パックを行い即、冷凍保存する。但し乾燥用小豆は１２ｋｇ毎にネット袋に入れ，即、冷凍保存する。▲８▼次に▲７▼の非加熱冷凍発芽小豆を解凍して１．５リットルのミキサー
た時点で運転を停止して、それを２リットルのペットボトルに入れ密閉して、即、冷凍保存し、それをクール宅急を持って流通販売する。▲９▼次に乾燥用非加熱冷凍発芽小豆を解凍して低温（２０℃以内）乾燥機に入れ低温乾燥を行い含水率１４％に達した時点で乾燥完了。▲１０▼▲９▼の非加熱乾燥発芽小豆を製粉機にかけ、非加熱乾燥発芽小豆粉を７５０ｇ毎に真空パックを行い酸化防止の為、１４℃にて保冷保存する。▲１１▼次に▲７▼・▲８▼・▲９▼の三品目を、流通販売する。以上この▲１▼▲２▼▲３▼▲４▼▲５▼▲６▼▲７▼▲８▼▲９▼▲１０▼の十品目の製法と流通を本発明とする。In the present invention, 100% chilled sun-dried natural / cultivated germinated red beans (hereinafter referred to as non-fertilized / non-agricultural chemicals) are preserved and non-destructive because they are not destroyed at 100 ° C. By taking a heated cocoon, the following items (1) to (7) (using a dipping tank with a height of 330 mm and a diameter of 300 mm) can be observed, and 100% safe and highly nutritious food can be secured. (1) Place a turbulent silver wire having a diameter of 0.5 mm and a length of 10 m at the bottom of the immersion bath. (2) Turn on the aeration and immersion water circulation device shown in FIG. Change the following soybeans and red beans.
Put 3cc of Kuma soup into water. Put 3cc of photosynthetic bacteria into the immersion water of (5) and (3), insert the power cord of the aeration and immersion water circulation device into the power socket, and install the aeration and immersion water circulation device. Draining water is drained at the time of germination 0.5 to 1.0 mm after 20 to 24 hours while maintaining the immersion water temperature (25 ° C.). (5) Insert 3 cc of photosynthetic bacteria, plug the power cord of the aeration / immersion water circulation device into the power socket and start the aeration / immersion water circulation device. (5) Insert 3 cc of the photosynthetic bacteria, Insert the power cord into the power socket, start the aeration device, set the immersion water temperature to 27 ° C for the cultivated cool barley and brown oats, drain the immersion water for a germination immersion time of 24 hours, Drained water is drained at the time of 1 mm to 0.5 mm germination (visual observation) for 12 to 15 hours while maintaining 25 to 27 ° C. For soybeans and red beans, the immersion water temperature is set to 25 ° C. for crops adapted to cold regions, germination immersion time is performed for 24 hours, the immersion water is drained, and the immersion tank is kept at 20 to 25 ° C. for 12 to 15 hours. , Place 3mm-5mm point (the naked eye
10 cc of sodium solution is added and stirred and placed in a germinated brown rice soaking tank for 3 minutes, then water is drained and washed twice with tap water. (7) Next, the germinated red beans are vacuum-packed every 500 g as germinated red beans for non-heated 100% hot-dried and naturally-dried germinated red beans milky liquid, and immediately frozen and stored. However, the dried red beans are placed in a net bag every 12 kg and immediately frozen. (8) Next, thaw the unheated frozen germinated red beans of (7) and mix them in a 1.5 liter mixer.
At that time, the operation is stopped, and it is sealed in a 2 liter plastic bottle, immediately stored frozen, and distributed and sold with a cool courier service. (9) Next, the non-heated frozen germinated red beans for drying are thawed and placed in a low temperature (within 20 ° C.) dryer, followed by low temperature drying. When the water content reaches 14%, the drying is completed. (10) (9) Unheated dried germinated red beans are put into a mill and vacuum-packed every 750 g of unheated dried germinated red beans and stored at 14 ° C. to prevent oxidation. (11) Next, three items (7), (8) and (9) will be distributed and sold. The manufacturing method and distribution of the above ten items (1), (2), (3), (4), (5), (6), (7), (8), (9), and (10) are the present invention.
浸漬水に、くま笹液３ｃｃを入れる▲５▼ ▲３▼の浸漬水に、光合成細菌３ｃｃを入れ、曝気、兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気、兼、浸漬水循環装置を始動させ浸漬水温度（２７℃）を保持しながら２０時間〜２４時間後０．５〜１．０ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。▲５▼光合成細菌３ｃｃを入れ、曝気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気兼、浸漬水循環装置を始動させ▲５▼光合成細菌３ｃｃを入れ、曝、気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気装置を始動させ玄大麦・玄蕎麦冷涼地適応作物に於いては浸漬水温度を２７℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２５〜２７℃を保持しながら１２〜１５時間置き１ｍｍ〜０．５ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。大豆・小豆に於いては寒冷地適応作物につき浸漬水温度を２５℃に設定し発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２０〜２５℃を保持しながら１２〜１５時間、置
を入れ其の処に次塩素酸ナトリウム液１０ｃｃを入れ攪拌して発芽玄米浸漬槽に入れ３分間、置いてから水を切り水道水にて２回水洗いを行う。▲７▼次に、その発芽応作物につき浸漬水温度を２５℃に設定し、発芽大麦を非加熱１００％はざ掛け天日干し自然栽培発芽大麦乳状液用発芽応作物につき浸漬水温度を２５℃に設定し、発芽大麦として５００ｇ毎に真空パックを行い即、冷凍保存する。但し乾燥用大麦は１２ｋｇ毎にネット袋に入れ，即、冷凍保存する。▲８▼次に▲７▼の非加熱冷
にして入れミキサーを４分間運転して乳状になった時点で運転を停止して、それを２リットルのペットボトルに入れ密閉して、即、冷凍保存し、それをクール宅急を持って流通販売する。▲９▼次に乾燥用非加熱冷凍発芽玄米を解凍して低温（２０℃以内）乾燥機に入れ低温乾燥を行い含水率１４％に達した時点で乾燥完了。▲１０▼▲９▼の非加熱乾燥発芽玄米を製粉機にかけ、非加熱乾燥発芽大麦粉を７５０ｇ毎に真空パックを行い酸化防止の為、１４℃にて保冷保存する。
▲１１▼次に▲７▼・▲８▼・▲９▼の三品目を、流通販売する。以上この▲１▼▲２▼▲３▼▲４▼▲５▼▲６▼▲７▼▲８▼▲９▼▲１０▼の十品目の製法と流通を本発明とする。In the present invention, 100% chilled sun-dried natural / cultivated germinated barley (hereinafter referred to as non-fertilized / non-agricultural chemicals) is preserved and non-destructive because it is not destroyed at 100 ° C. By taking a heated cocoon, the following items (1) to (7) (using a dipping tank with a height of 330 mm and a diameter of 300 mm) can be observed, and 100% safe and highly nutritious food can be secured. (1) Place a turbulent silver wire having a diameter of 0.5 mm and a length of 10 m at the bottom of the immersion bath. (2) Turn on the aeration and immersion water circulation device shown in FIG. Change the following soybeans and red beans.
Put 3cc of bear soup into immersion water 5) Put 3cc of photosynthetic bacteria into immersion water of (3), plug the power cord of the aeration and immersion water circulation device into the power socket, and install the aeration and immersion water circulation device Draining water is drained at the point of time (visual observation) that germinates 0.5 to 1.0 mm after starting and maintaining the immersion water temperature (27 ° C.) for 20 to 24 hours. (5) Insert 3 cc of photosynthetic bacteria, plug the power cord of the aeration / immersion water circulation device into the power socket and start the aeration / immersion water circulation device. (5) Insert 3 cc of the photosynthetic bacteria, Insert the power cord into the power socket, start the aeration device, set the immersion water temperature to 27 ° C for the cultivated cool barley and brown oats, drain the immersion water for a germination immersion time of 24 hours, Drained water is drained at the time of 1 mm to 0.5 mm germination (visual observation) for 12 to 15 hours while maintaining 25 to 27 ° C. For soybeans and red beans, the immersion water temperature is set to 25 ° C. for the crops adapted to cold regions, germination immersion time is performed for 24 hours, the immersion water is drained, and the immersion tank is kept at 20 to 25 ° C. for 12 to 15 hours. Place
Add 10 cc of sodium hypochlorite solution and stir in a germinated brown rice soaking tank for 3 minutes, drain the water, and wash with tap water twice. (7) Next, the immersion water temperature is set to 25 ° C. for the germinating crop, and the germinated barley is unheated 100% and then sun-dried, and the immersion water temperature is 25 ° C. for the germinating crop for naturally grown germinated barley milky liquor. And vacuum packed every 500g as germinated barley and immediately frozen and stored. However, barley for drying is placed in a net bag every 12 kg and immediately frozen. (8) Next, (7) non-heated cooling
Put the mixer into operation for 4 minutes and when it becomes milky, stop operation, put it in a 2 liter plastic bottle, seal it immediately, store it frozen, and distribute it with a cool takkyubin Sell. (9) Next, the unheated frozen germinated brown rice for drying is thawed and placed in a low temperature (within 20 ° C.) dryer, followed by low temperature drying. When the water content reaches 14%, the drying is completed. The unheated and dried germinated brown rice of (10) and (9) is put into a flour mill, and the non-heated and dried germinated barley flour is vacuum-packed every 750 g and stored at 14 ° C. to prevent oxidation.
(11) Next, three items (7), (8) and (9) will be distributed and sold. The manufacturing method and distribution of the above ten items (1), (2), (3), (4), (5), (6), (7), (8), (9), and (10) are the present invention.
漬水に、くま笹液３ｃｃを入れる▲５▼ ▲３▼の浸漬水に、光合成細菌３ｃｃを入れ、曝気、兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気、兼、浸漬水循環装置を始動させ浸漬水、小豆・大豆・蕎麦は２５℃に、きび・大麦は２７℃温度（２７℃）を保持しながら２０時間〜２４時間後０．５〜１．０ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。▲５▼光合成細菌３ｃｃを入れ、曝気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気兼、浸漬水循環装置を始動させ▲５▼光合成細菌３ｃｃを入れ、曝、気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気装置を始動させ玄大麦・玄蕎麦冷涼地適応作物に於いては浸漬水温度を２７℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２５〜２７℃を保持しながら１２〜１５時間置き１ｍｍ〜０．５ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。大豆・小豆に於いては寒冷地適応作物につき浸漬水温度を２５℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２０〜２５℃を保持しながら１２〜１５時間、置き０．５ｍｍ〜１ｍｍ時点（肉眼視）で浸漬水の排水を
入れ攪拌して発芽玄米浸漬槽に入れ３分間、置いてから水を切り水道水にて２回水洗いを行う。▲７▼次に、その発芽きびを非加熱１００％はざ掛け天日干し自然栽培発芽きび乳状液用発芽きびとして３８０ｇ毎に真空パックを行い即、冷凍保存する。但し乾燥用きび、は１２ｋｇ毎にネット袋に入れ，即、冷凍保存する。▲８▼次に▲７▼の非加熱冷凍発芽きびを解凍して１．５リットルのミキサーに解凍非加熱発芽き
止して、それを２リットルのペットボトルに入れ密閉して、即、冷凍保存し、それをクール宅急を持って流通販売する。▲９▼次に乾燥用非加熱冷凍発芽きび、を解凍して低温（２０℃以内）乾燥機に入れ低温乾燥を行い含水率１４％に達した時点で乾燥完了。▲１０▼▲９▼の非加熱乾燥発芽きび、を製粉機にかけ、非加熱乾燥発芽きび、粉を７５０ｇ毎に真空パックを行い酸化防止の為、１４℃にて保冷保存する。
▲１１▼次に▲７▼・▲８▼・▲９▼の三品目を、流通販売する。以上この▲１▼▲２▼▲３▼▲４▼▲５▼▲６▼▲７▼▲８▼▲９▼▲１０▼の十品目の製法と流通を本発明とする。In the present invention, 100% chilled sun-dried natural / cultivated germinated brown rice (hereinafter referred to as non-fertilized / non-agricultural chemicals) is preserved and non-destructive because it does not destroy at 100 ° C. By taking a heated cocoon, the following items (1) to (7) (using a dipping tank with a height of 330 mm and a diameter of 300 mm) can be observed, and 100% safe and highly nutritious food can be secured. (1) Place a turbulent silver wire having a diameter of 0.5 mm and a length of 10 m at the bottom of the immersion bath. (2) Turn on the aeration and immersion water circulation device shown in FIG. Change the following soybeans and red beans.
Put 3cc of Kuma soup in soaked water. Put 3cc of photosynthetic bacteria into the soaking water of (5) and (3), plug the power cord of the aeration and soaking water circulation device into the power socket, and set up the aeration and soaking water circulation device. Start and dip water, red beans, soybeans, buckwheat at 25 ° C, and acne and barley at 27 ° C (27 ° C) while germinating 0.5 to 1.0 mm after 20-24 hours (visual observation) Drain the immersion water at. (5) Insert 3 cc of photosynthetic bacteria, plug the power cord of the aeration / immersion water circulation device into the power socket and start the aeration / immersion water circulation device. (5) Insert 3 cc of the photosynthetic bacteria, Insert the power cord into the power socket, start the aeration device, set the immersion water temperature to 27 ° C for the cultivated cool barley and brown oats, drain the immersion water for a germination immersion time of 24 hours, Drained water is drained at the time of 1 mm to 0.5 mm germination (visual observation) for 12 to 15 hours while maintaining 25 to 27 ° C. For soybeans and red beans, the immersion water temperature is set to 25 ° C. for crops adapted to cold regions, germination immersion time is performed for 24 hours, the immersion water is drained, and the immersion tank is kept at 20 to 25 ° C. for 12 to 15 hours. The drainage of drained water at the time of 0.5mm to 1mm (visual observation)
Put it in and stir it, put it in the germinated brown rice soaking tank for 3 minutes, drain the water, and wash with tap water twice. (7) Next, the germinated acne is vacuum-packed every 380 g as a germinated acne for naturally grown germinated acne milk-dried with 100% unheated sun-dried and immediately frozen and stored. However, dry acne should be stored in a net bag every 12 kg and immediately frozen. (8) Next, thaw the non-heated frozen germinated acne of (7) and thaw it in a 1.5 liter mixer.
Stop it, put it in a 2 liter plastic bottle, seal it, immediately store it frozen, and distribute it with a cool courier service. (9) Next, the non-heated frozen germinated millet for drying is thawed and placed in a low temperature (within 20 ° C.) dryer, followed by low temperature drying. When the water content reaches 14%, the drying is completed. (10) (9) Unheated and dried germinated acne is put into a mill, and the non-heated and dried germinated acne and powder are vacuum-packed every 750 g and stored at 14 ° C. to prevent oxidation.
(11) Next, three items (7), (8) and (9) will be distributed and sold. The manufacturing method and distribution of the above ten items (1), (2), (3), (4), (5), (6), (7), (8), (9), and (10) are the present invention.
漬水に、くま笹液３ｃｃを入れる▲５▼ ▲３▼の浸漬水に、光合成細菌３ｃｃを入れ、曝気、兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気、兼、浸漬水循環装置を始動させ浸漬水温度（２５℃）を保持しながら２０時間〜２４時間後０．５〜１．０ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。▲５▼光合成細菌３ｃｃを入れ、曝気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気兼、浸漬水循環装置を始動させ▲５▼光合成細菌３ｃｃを入れ、曝、気兼、浸漬水循環装置の電源コードを電源ソケットに差し込み曝気装置を始動させ、玄そば寒冷地地適応作物に於いては浸漬水温度を２５℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２０〜２５℃を保持しながら１２〜１５時間置き０．５ｍｍ〜１ｍｍ発芽した時点（肉眼視）で浸漬水の排水を行う。大豆・小豆に於いては寒冷地適応作物につき浸漬水温度を２５℃に設定し、発芽浸漬時間２４間行い浸漬水を排水して、浸漬槽を２０〜２５℃を保持しながら１２〜１５時間、置き
入れ其の処に次塩素酸ナトリウム液１０ｃｃを入れ攪拌して発芽玄米浸漬槽に入れ３分間、置いてから水を切り水道水にて２回水洗いを行う。▲７▼次に、その発芽そばを非加熱１００％はざ掛け天日干し自然栽培発芽そば乳大豆５００ｇ状液用発芽そばとして３８０ｇ毎に真空パックを行い即、冷凍保存する。但し乾燥用そばは１２ｋｇ毎にネット袋に入れ，即、冷凍保存する。▲８▼次に▲７▼の非加熱冷凍発芽そ
れミキサーを４分間運転して乳状になった時点で運転を停止して、それを２リットルのペットボトルに入れ密閉して、即、冷凍保存し、それをクール宅急を持って流通販売する。▲９▼次に乾燥用非加熱冷凍発芽そばを解凍して低温（２０℃以内）乾燥機に入れ低温乾燥を行い含水率１４％に達した時点で乾燥完了。▲１０▼▲９▼の非加熱乾燥発芽そばを製粉機にかけ、非加熱乾燥発芽粉を７５０ｇ毎に真空パックを行い酸化防止の為、１４℃にて保冷保存する。
▲１１▼次に▲７▼・▲８▼・▲９▼の三品目を、流通販売する。以上この▲１▼▲２▼▲３▼▲４▼▲５▼▲６▼▲７▼▲８▼▲９▼▲１０▼の十品目の製法と流通を本発明とする。In the present invention, 100% chilled sun-dried natural / cultivated germinated buckwheat (hereinafter referred to as non-fertilized / non-agricultural chemicals) is preserved and non-destructive in order not to destroy at 100 ° C. By taking a heated cocoon, the following items (1) to (7) (using a dipping tank with a height of 330 mm and a diameter of 300 mm) can be observed, and 100% safe and highly nutritious food can be secured. (1) Place a turbulent silver wire having a diameter of 0.5 mm and a length of 10 m at the bottom of the immersion bath. (2) Turn on the aeration and immersion water circulation device shown in FIG. Change the following soybeans and red beans.
Put 3cc of Kuma soup in soaked water. Put 3cc of photosynthetic bacteria into the soaking water of (5) and (3), plug the power cord of the aeration and soaking water circulation device into the power socket, and set up the aeration and soaking water circulation device. Draining water is drained at the time of germination 0.5 to 1.0 mm after 20 to 24 hours while maintaining the immersion water temperature (25 ° C.). (5) Insert 3 cc of photosynthetic bacteria, plug the power cord of the aeration / immersion water circulation device into the power socket and start the aeration / immersion water circulation device. (5) Insert 3 cc of the photosynthetic bacteria, Insert the power cord into the power socket, start the aeration device, set the immersion water temperature to 25 ° C for crops adapted to cold regions in Genba, drain the immersion water for a germination immersion time of 24 hours, Draining water is drained at the time of 0.5 to 1 mm germination (visual observation) every 12 to 15 hours while maintaining 20 to 25 ° C. For soybeans and red beans, the immersion water temperature is set to 25 ° C. for crops adapted to cold regions, germination immersion time is performed for 24 hours, the immersion water is drained, and the immersion tank is kept at 20 to 25 ° C. for 12 to 15 hours. ,put
Put 10 cc of sodium hypochlorite solution into the place, stir and place in a germination brown rice soaking tank for 3 minutes, drain the water, and wash with tap water twice. (7) Next, the germinated buckwheat is vacuum-packed every 380 g as germinated buckwheat for non-heated 100% hot-dried sun-dried naturally grown germinated buckwheat milk soybean, and immediately stored frozen. However, dry soba noodles are placed in a net bag every 12 kg and immediately frozen. (8) Next, (7) non-heated frozen germination
Stop the operation when the mixer becomes milky for 4 minutes, put it in a 2 liter plastic bottle, seal it, immediately store it frozen, and distribute it with a cool courier service. . (9) Next, the non-heated frozen germination buckwheat for drying is thawed and placed in a low temperature (within 20 ° C.) dryer, followed by low temperature drying. When the water content reaches 14%, the drying is completed. (10) (9) Unheated dried germinated buckwheat noodles are put into a mill and vacuum-packed every 750 g of unheated dried germinated buckwheat and stored at 14 ° C. to prevent oxidation.
(11) Next, three items (7), (8) and (9) will be distributed and sold. The manufacturing method and distribution of the above ten items (1), (2), (3), (4), (5), (6), (7), (8), (9), and (10) are the present invention.
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| JP2016084008 | 2016-04-02 | ||
| JP2017061845A JP2017184733A (en) | 2016-04-02 | 2017-03-08 | 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 |
| JP2017061845 | 2017-03-08 |
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| JP2018143231A true JP2018143231A (en) | 2018-09-20 |
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| JP2017061845A Pending JP2017184733A (en) | 2016-04-02 | 2017-03-08 | 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 |
| JP2017215951A Pending JP2018143231A (en) | 2016-04-02 | 2017-10-17 | Manufacturing method of frozen non heated germinating brown seed emulsion solution and powder of 6 seeds of 100% sun dried nature cultivation brown rice, adzuki bean, soy bean, brown barley, brown buckwheat and brown millet, and producing method, preservation method and distribution method of frozen non heated germinating brown rice emulsion solution and frozen non heated germinating brown rice |
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| CN111557424B (en) * | 2020-05-25 | 2022-12-27 | 江南大学 | Method for improving antioxidant capacity of germinated quinoa by magnetic field treatment |
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