JP3150736U - Seafood bricks and pickles using xylitol and vitamins - Google Patents

Abstract

Kind Code: A1 A pickle having medicinal effects and capable of visually recognizing a vitamin composition is provided. As a vitamin B2 having a coloring function and a caries-preventing sweetener, pickles are made by immersing vegetables as raw materials in a dipping bed solution containing functional xylitol for a predetermined time. [Selection] Figure 1

Description

The present invention relates to xylitol, for example, vegetable vegetable pickles and fishery products and boiled fish products containing xylitol fortified with xylitol, and more specifically, xylitol or vitamins are mixed in fishery products and pickles. By adjusting the amount of vitamins containing at least vitamin B _{2 so} that a yellow reaction based on the yellow color of vitamin B ₂ is formed along the surface, the vitamin composition is visually confirmed by the yellow reaction. It relates to pickles, seafood bricks, and boiled fish.

Recently, lifestyle-related diseases such as cancer, hypertension diabetes, periodontal disease, and metabolic syndrome are rapidly increasing. It is important to overcome lifestyle-related diseases because they deteriorate physical function and reduce the quality of life. To that end, it has been recognized again that it is important to improve lifestyle and maintain and promote health. To maintain good health, it is ideal to continue and practice appropriate eating habits and exercise habits in actual daily life, but in reality, it is said that it is not easy to realize due to numerous limitations.

The present invention inserts vitamins and mineral components calcium, magnesium, sugar alcohols xylitol, erythrol, etc. in the production process of pickles, bricks, and simmered foods in agricultural pickles and marine bricks. It relates to processed foods with high functionality by applying the medicinal effects of vitamins or xylitol. The purpose is to widely recommend the active ingredients of vitamins and xylitol as a medium for pickled bricks. Constantly consumed as a pickle or brick, to obtain medically processed foods that have been made to function as agricultural vegetables or fishery boiled or boiled, and through the refreshing medicinal effects and sight and taste unique to xylitol It is intended to provide highly functional processed seafood brick foods and agricultural products pickles applied with vitamin enrichment and xylitol which are favored by consumers.

Conventional technology and its problems

Conventionally, this kind of pickles and crab is known to be fished with salt added to fish meat, then thickened and then steamed or cooked, or baked to heat-coagulate protein or vegetables. ing. These have the problem that there is not much medicinal effect only for the purpose of high nutritional value without impairing nutrients.

Means to try to solve the problem

In contrast to the above, the present invention is intended to provide pickles, boiled fish, and processed fishery bricks that contain vitamin B groups, xylitol, etc. that are not only nutritious but also good for health, alone or in combination. Pickles are processing methods designed to preserve vegetables for a long period of time, and it is said that there are many types of pickles. However, when vegetable pickles are roughly classified in the manufacturing process, "New pickles" soy sauce pickles such as shallow pickles and pickles・ It is divided into “old pickles” such as vinegared pickles, miso pickled pickles, etc., and it is widely used in fermented agricultural products that have been firmly rooted in daily life, but only the salt content is conspicuous, and at least vitamin B ₂ based yellow vitamin B ₂ by blending in a proportion of vitamins predetermined containing, food's by reaction of that and the yellow yellow reaction is formed is not taking vitamins or dietary supplement ingredient We have found that it is possible that you like can be easily recognized that.
In prior art literature

There are proposals for pickles that are effective in maintaining health by effectively using the residue of seasonings produced as a by-product in the production process of plum pickles. (Patent Document 1)
JP-A-7-31368

Problems that the device tries to solve

Under such circumstances, the present invention, in view of the prior art, contains xylitol and vitamin components for health promotion without losing the physical properties and properties of pickles, fishery bricks, and contains these components. As a result of intensive research aimed at developing pickles that are easy to recognize that they are ingested with pickles, boiled fish, and boiled fish, etc. As a result, vitamins containing at least vitamin B ₂ are blended in a prescribed ratio. completing the present invention found that food business by fluorescence effect based on yellow vitamin B ₂ it is possible to make easily recognize possible to contain vitamins or dietary supplement ingredients by Xylitol is a monosaccharide sugar alcohol linked with five carbons, which can be obtained from natural trees (white birch). By reducing xylose from carbohydrate xylan as a raw material, sugar It has been designated as a sweetener in the form of a alcohol and has a feature that does not cause browning reaction with amino acid protein during heating, so it has been proven to be effective in preventing and treating diabetes and caries. ing.
It is said that tooth decay is caused by the dissolution of tooth enamel by the acid produced when sugar is broken down in the mouth, but xylitol is said to increase saliva secretion and neutralize acid in plaque. Sugar alcohol xylitol forms a complex with calcium to help prevent caries by promoting calcium absorption and tooth remineralization. In addition, it is metabolized independently of insulin and does not increase blood glucose levels, so it is used as an infusion solution for patients with diabetes and abnormal oral metabolism such as stomatitis and bad breath suppress oral bacteria or oral care such as toothpaste and mouthwash. Of course, it can be applied to yogurt and the like.

70 g of salt, 20 g of glutamate, 10 g of amino acid powder, 10 g of xylitol, 15 g of xylitol, vitamin B ₂ , vitamin B ₆ , casein, lactic acid bacteria, pH adjuster, etc., are mixed evenly to prepare a simmered bed solution, and radish (1 kg) After washing with water and drying with natural sunlight for 48 hours, 10 kg of weight stones were placed on the upper lid and left under heavy pressure for 72 hours to immerse the radish to obtain a pickled potato. The resulting pickles and coloring effect of vitamin B ₂ becomes vivid pickles than radish was pickled in a conventional colorant is immersed in yellow vivid radish vitamin B ₂ xylitol - anticaries occur Le such synergistic effect, Delicious and mildly pickled soy sauce with an effect of reducing bad breath.

Pepper (1 kg) and coconut (1 kg) were washed well with water, soaked in rice bran, added with aqueous solutions of vitamin B ₂ , vitamin C, xylitol, and salt, and 5 kg of barite was placed on the top lid to obtain rice bran pickles. Various components contained in persimmons were decomposed by the action of glycated oxygen, proteolytic enzymes and the like, and pepper and eggplant became glossy due to the pharmacological action of vitamin B ₂ along with a delicious taste.

Result of device

(1) Since the pickles of the present invention are as described above, they are novel in that vitamin B ₂ or xylitol is used as the pickled floor material, and those who eat by the yellow fluorescent action of vitamin B ₂ are visually recognized. It is possible to enhance the user's awareness of health promotion and thereby facilitate the continuous use.
(2) The manufacturing technology can be used as it is, and vitamins, xylitol, etc. can be added in the form of powders or mixed as a liquid, which can avoid high costs when developing new products. (3) Residual pickles can be reused as fertilizer This fertilizer improves the growth of plant roots and promotes the growth of stems and leaves and results of flowering by the action of vitamins. It has the effect of increasing resistance to pathogenic microorganisms and enhancing natural healing power, and can contribute to the environment through recycling.

Perspective view

Explanation of symbols

1. Japanese radish with potato Vitamin and xylitol insertion

Claims (2)

Pickles characterized in that they are made by mixing vitamin B ₂ xylitol alone or in combination with raw vegetables for pickles. The straw according to claim 1, wherein the raw material is a marine brick.

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