JP3100657U - Kinako - Google Patents

Abstract

Kind Code: A1 The present invention provides a kinako flour product that is rich in nutrients, but can be ingested without any resistance by mixing it with milk or the like for consumers who are not good at the unique flavor of kinako.
Kind Code: A1 A kinako powder raw material mainly composed of beans and a fruit flavor mixed with the same, wherein the weight ratio of the fruit flavor mixed with the kinako powder material is from 5 to 5 per kinako powder raw material. It is characterized in that it is selected in the range of 15 and packed in rectangular small bags by a predetermined amount.
[Selection diagram] Fig. 1

Description

  The present invention relates to a kinako flour product capable of ingesting nutrient-rich kinako without resistance.

  Conventionally, kinako is rich in vegetable fiber and has abundant proteins, vitamins and fats, and is known as a dietary supplement suitable as a vegetable protein source.

  In addition, as for the use of such kinder flour, various uses have been devised, such as mixing with milk etc. and drinking, mixing with hot cake dough and cooking as well as dusting on rice cake etc. I have. In recent years, in particular, a method of mixing with drinks such as milk to drink is easy and attracts attention.

  JP-A-10-191878   Japanese Utility Model Registration No. 3068144

However, conventional kinako products have a drawback that they focus on utilizing the flavor of kinako and are difficult to eat for those who do not like kinako, such as children.
An object of the present invention is to eliminate the above-mentioned drawbacks of the kinako flour product and to provide a food which can be consumed by a person who is not good at the flavor of kinako, without any resistance.

In order to achieve the object as described above, the kinako of the present invention has a kinako material containing beans as a main ingredient and a fruit flavor mixed with the kinako, and the weight of the fruit flavor mixed with the kinako material. It is characterized in that the fruit flavor is selected in the range of 5 to 15 with respect to the flour raw material 100 and a predetermined amount is packed in small bags.

As described above, the flour of the present invention has a flour raw material mainly composed of beans and a fruit flavor mixed with the flour, and the weight ratio of the fruit flavor mixed with the flour raw material to the flour raw material 100 The fruit flavor is selected in the range of 5 to 15 and the bag is packed in small sachets by a predetermined amount, so the flavor of the fruit flavor reduces the flavor of the kinako and resists even those who are not good at the flavor of kinako. It is possible to provide a food that can be ingested with a crushed powder.
In addition, by packing in a small bag, it is possible to make a single-use package, improve usability, and improve storage stability.

  Hereinafter, the kinako of the present invention will be described with reference to the drawings.

FIG. 1 is a process diagram showing one embodiment of a process for producing kinako of the present invention. In the figures, 1 and 2 are first and second measuring steps for measuring a predetermined amount of a kinako flour raw material and a fruit flavor, respectively, and 3 is a kinako flour obtained by mixing the respectively measured kinako flour raw material and fruit flavor. The mixing process 4 for the product is a re-sieving process for adjusting the particle size of the kinako product obtained in the mixing process 3, and the sifting process 5 is generally called a packer. This is the bag filling process.
That is, the kinako flour raw material and the fruit flavor are mixed at a fixed ratio, sieved, packed in small bags by a predetermined amount, and shipped. In addition, the re-sieving step 4 can be omitted when the grain sizes of the kinako flour to be mixed are uniform.

Here, kinako is mainly made from soybeans.
FIG. 2 is a process diagram showing an embodiment of the manufacturing process of the kinako powder raw material used for the kinako of the present invention. In the figure, 11 is a roasting step for roasting the raw material soybean, 12 is a cooling step for cooling the roasted soybean, 13 is a cracking step for crushing the soybean, 14 is a foreign matter removing step for removing foreign matter, and 15 is a soybean. This is the milling process to grind the powder.
Kinako has a savory flavor by roasting soybeans, and maintains abundant nutritional value by directly milling soybeans.

  The fruit flavor is obtained by freeze-drying fruits such as bananas, strawberries, and apples and maintaining the flavor and nutritional value of the fruits as they are.

Returning to FIG. 1, the mixing ratio between the kinako flour raw material and the fruit flavor will be described. In the flour of the present invention, the weight percentage of the fruit flavor mixed with the flour raw material is selected from the range of 5 to 15 fruit flavors with respect to the flour raw material 100. This mixing ratio is a choice that can bring out the flavor and flavor of the fruit flavor in the food obtained by cooking the kinako of the present invention without losing the nutritional value of the kinako.
If the amount of fruit flavor to be mixed is small, the flavor of kinako will be strong, and if the amount of fruit flavor is too large, the percentage of kinako will decrease and the nutritive value of kinako will not be able to be obtained sufficiently. I will.

  For example, if the amount of kinako to be bagged in the bagging step 5 is 20 g per bag and the mixing ratio is 2 g of fruit flavor to 18 g of kinako raw material, to produce 10,000 bags for one lot In the first weighing step 1, 180 kg of the kinako flour raw material is weighed, and in the second weighing step 2, 20 kg of the fruit flavor is weighed and supplied to the mixing step 3. In the mixing step 3, the kinako flour raw material and the fruit flavor are mixed so as to be uniform, and sent to the bagging step 5 via the re-sieving step 4. In the bagging step 5, 20 g of the finished kinako is weighed and bagged.

In addition, in the mixing step 3, it is possible to add a fragrance as needed. Since the fruit flavor is a powder, it is almost odorless in many cases, and the flavor can be enhanced by adding a flavor.
Here, the fragrance is a fine powder on the order of microns, and can be easily mixed into a kinako product.
The addition of the fragrance is suitably about 1% by weight.

  Kinaki flour produced as described above can be used in a variety of ways, such as mixing with milk etc. and drinking, mixing with hot cake dough and cooking, but as a fruity kind of flour, the flavor of kinako is Even those who are not good can take it without resistance. In particular, it is suitable for being mixed with milk and drinking.

  In addition, by packing in a small bag, one bag can be used as a single-use package, improving usability and improving storage stability such as preventing moisture absorption. .

  FIG. 1 is a process diagram showing one embodiment of a process for producing kinako of the present invention.   FIG. 2 is a process chart showing an embodiment of a manufacturing process of a kinako raw material used for the kinako of the present invention.

Explanation of reference numerals

DESCRIPTION OF SYMBOLS 1 1st weighing process 2 2nd weighing process 3 Mixing process 4 Re-sieving process 5 Bag packing process 11 Roasting process 12 Cooling process 13 Grinding process 14 Foreign matter removal process 15 Milling process

Claims (1)

  Kinako flour raw material mainly containing beans, and fruit flavor mixed with the same, the weight ratio of fruit flavor mixed with the Kinako flour raw material 100% Kinabaru raw material fruit flavor in the range of 5 to 15 Kinako flour, characterized by being selected and packed in sachets by a predetermined amount.

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