JP3208391B2 - Dairy-containing foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to food products containing dairy products.

[0002]

2. Description of the Related Art Milk is said to be an ideal animal protein source (nutritional food).
Many yellow people and blacks have lactase that breaks down lactose, one of the nutrients contained in milk, 1/1 of white.
Because it is low at 0, most of it is not decomposed or absorbed, generating gas in the intestine, stomach or rumbling, causing abdominal pain and diarrhea (lactose intolerance).

[0003] On the other hand, brown rice is regarded as a well-balanced vegetable nutritional food, but its use is limited to only a few enthusiasts due to the inconvenience of its processing method. It is.

On the other hand, when observing modern society, only a few people are eating a well-balanced diet despite being said to be in a period of satiety, and many people are malnourished due to nutritional bias. In particular, if you live in a busy city, you often eat out, skip breakfast, and so on.

The consumption of rice and milk in Japan is currently
It has been declining since its peak, and its consumption is expected to increase.

[0006]

SUMMARY OF THE INVENTION Therefore, the present invention has a high nutritional value, is well-balanced in nutrition, can be easily ingested in a short period of time, and has a problem even if it is eaten by a lactose intolerant person. The aim is to provide foods containing milk products with low levels of dairy products.

[0007]

Means for Solving the Problems The invention of the present application is to mix animal and vegetable typical nutritional foods together.
The object of the present invention is to provide a food which is not problematic even when eaten by a person with lactose intolerance, and which provides an incomparable complete food with a synergistic effect and a complementary effect of proteins, fats, fibers, minerals, minerals and vitamins.

[0008] That is, the present invention provides a dairy product-containing food obtained by blending dairy products with sprouted rice in which brown rice is germinated, wherein the dairy product is milk. By doing so, the above problem is solved. When compounding germinated rice, it is ground and mixed as a paste. The weight ratio of the germinated rice to the dairy product (milk) to be blended is preferably 1: 9 to 9: 1. further,
By adding vitamins A and C or their equivalents and fiber in addition to germinated rice and dairy products, the nutritional balance can be improved.

The weight ratio of the germinated rice to the dairy product is a weight ratio other than water. In addition, this food can be provided as containing water.However, water is removed from at least one of germinated rice and dairy products, or water is removed from the above-mentioned composition, and provided as a powder. Is also possible.

First, dairy products will be described. Milk is used as a dairy product.

The milk will be described in more detail.
As milk, ordinary milk, processed milk and skim milk can be used. In addition, those containing a substantial component of milk, such as milk powder, are also included. Table 1 shows the milk (processed milk ordinary) described in the Fourth Edition Japanese Food Standard Composition Table.

[0012]

[Table 1]

There are four main components contained in this milk: protein, fat, lactose and minerals, and also a small amount of vitamins and enzymes. About 80% of milk protein is casein (water-insoluble protein), and the remaining about 20% is whey protein (water-soluble albumin and globulin). This milk protein is of high quality and is useful for regenerating tissue functions. It is related to skin elasticity, luster, flexibility, etc.
Irritating. In particular, major components such as human skin, nails, muscles, and blood vessels are proteins, and proteins in milk are particularly important nutrients. In addition, only 0.3% of cholesterol has recently become a problem.

Calcium contained in milk in large amounts (milk 2
(200 mg contained in 00 ml) has a mental stabilizing effect and also affects nail quality and tooth beauty. In particular, calcium in milk has a high digestion and absorption rate of 80 to 90% (20 to 30% for vegetables and fish), and thus has an effect of preventing osteoporosis.

In addition, iron for taking oxygen in blood into cells, potassium for enhancing the moisturizing effect of the skin, vitamin A required for skin beauty, vitamin D involved in the development of teeth and bones, eczema, acne Vitamin B ₁ , which is closely related to rough skin, is involved in the development of skin, nails, and hair, and contains vitamin B ₂ which is called a beauty vitamin in a well-balanced manner.

As described above, milk is said to be an ideal animal protein source. However, Japanese people have more lactose intolerance than Europeans and Americans, and their intake is relatively small. This lactose intolerance is believed to be due to lactose contained in milk. In this lactose, glucose and galactose are bound, and most lactose is decomposed into glucose and galactose by lactase in the small intestine and absorbed. However, the function of lactase in Japanese is 1/10 of that in white.
Therefore, it is believed that most of the lactose is not degraded and absorbed and moves to the large intestine, where the gas produced in the large intestine stomachs and causes abdominal pain and diarrhea.

Next, germinated rice is a germinated brown rice,
It is so-called brown rice sprouts, and the germination length is 2
It is preferably about 0 mm or less, more preferably about 2 to 3 mm. Brown rice contains many active ingredients even in a state where it has not germinated, but germination adds substances generated during the germination process of brown rice. However, when the germination length exceeds 20 mm, the components in the brown rice seeds are excessively consumed by germination, which is not preferable.

More specifically, germinated rice is extremely useful because it contains fibers, minerals, minerals (calcium, phosphorus, iron, potassium, etc.) and various vitamins several to ten-odd times more than polished rice. Food.

It is generally known that brown rice has more vitamins and the like than polished rice, and some people like brown rice instead of polished rice. For example, according to the Fourth Edition Japanese Food Standard Composition Table in Table 1, brown rice rice has 2.5 times the fiber, twice the calcium, four times the phosphorus, five times the iron, and four times the potassium as compared with the polished rice. , Vitamin B ₁ 5 times, Vitamin B ₂
It contains twice as much, niacin five times, and vitamin E three times more, respectively, but is currently eaten by only a limited number of lovers due to inconvenience in processing.

By the way, it is hardly recognized that the sprouted rice obtained by germinating brown rice contains nutrients different from those of its seeds. However, germination is a process in which the germination action of nature is incomparable to human science, so that all conditions and mechanisms are adjusted, and nature transforms stored nutrients into a state that can be used for life. It is this germinated rice that uses this wonderful method of nature. Indeed, germination involves a great deal of chemical change for the growth of the seeds, which activates the vitality of the seeds and changes the carbohydrates and proteins contained in the seeds for use in living organisms. It is easy to make and produces fiber and vitamins. This is thought to be the reason why the germinated rice contains useful trace components that are difficult to obtain from brown rice (seed) and is said to be good for digestion and absorption. Table 2 shows the results of an analysis test of the sprouted rice (germination length: 3 mm).

[0021]

[Table 2]

The key to using rice for foods for other purposes is to convert brown rice into a food material with excellent processability while making full use of the goodness of brown rice. Very difficult. The reason for this is that brown rice rots in water, germination becomes irregular, or mold and the like tend to adhere in large quantities.At the same time, the seed components that were firmly protected during the germination process, It is also a proof that it will be transformed into the best available situation. The present inventor has already invented a method for producing germinated rice in a hygienic manner and in a large amount at low cost industrially, and has already filed a patent application (Japanese Patent Application No. Hei.
275152).

The germinated rice and the dairy product are mixed at a certain ratio. The mixing ratio is preferably 1: 9 to 9: 1, more preferably 2: 8 to 5: 5 by weight ratio of germinated rice to dairy product. Note that this weight ratio is a weight ratio other than water. At the time of blending, the germinated rice is ground (ground) into a paste and then mixed into dairy products. It should be noted that it is considered necessary to heat sterilize the germinated rice before or after blending it with the dairy product in the market, but by performing this heat sterilization, the enzyme stop of the germinated rice is also performed at the same time. It will be. By the above, it becomes a fluid food that is a mixture of typical nutritional foods of animal and vegetable origin, and there are few problems even if ingested by lactose intolerant people, and protein, fat, fiber,
The synergistic and complementary effects of minerals, minerals and vitamins create an unrivaled complete food.

In addition, the only vitamin C which is lacking is
And A, these rich kiwi to supplement the fiber,
Fruits such as tangerines, strawberries, bananas, citrons, peppers,
Add necessary amounts of green and yellow vegetables such as parsley, Japanese tea (tea leaves or infusions thereof), sesame, corn, konjac, buckwheat flour, sweet potato, etc., and vitamin C and A equivalent components such as synthetic vitamin C. By doing so, it becomes more delicious and rich in variety.

The components of sesame are extremely high in quality similar to or higher than the above-mentioned milk protein, and are useful for regenerating tissue functions, and are involved in skin elasticity, luster, flexibility and the like.
Inspires youth as a living function. Sesame is also advantageous in that it contains a large amount of calcium (300 times that of brown rice and 12 times that of milk), which tends to be slightly lacking in brown rice or germinated rice.

[0026]

Next, an embodiment of the present invention will be described.

Example 1 Milk (ordinary milk): 50 parts by weight, germinated rice: 50 parts by weight,
Buckwheat flour: 3 parts by weight, sweet potato: 4 parts by weight, banana: 4 parts by weight, apple: 4 parts by weight, parsley: 1 part by weight, Japanese tea infusion: 2 parts by weight.

Example 2 Milk (ordinary milk): 50 parts by weight, germinated rice: 40 parts by weight,
Sesame: 10 parts by weight, salt for seasoning: a small amount is mixed.

The sprouted rice having a germination length of 2 to 5 mm was ground into a paste by grinding with milk and other components except for the infusion of Japanese tea, and then mixed with the infusion of milk and Japanese tea. . As a result, a fluid food having a mixture of typical animal and vegetable nutritional foods was obtained.

[0030]

According to the first and second aspects of the present invention, the nutritional value is high, the nutritional balance is maintained, and the nutrition can be easily taken in a short time. However, it is possible to provide a dairy product-containing food (milk) having no problem. As in the third invention of the present application, a more balanced dairy-containing food (milk) is obtained by adding vitamins A and C or their equivalents and fiber.
Was able to be provided.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23C 9/12-9/156 A23L 1/10 JICST file (JOIS) JAFIC file (JOIS)

Claims (3)

(57) [Claims] Claims 1. A dairy product-containing food comprising germinated rice in which brown rice is germinated and dairy products, wherein the dairy product is milk, and the germinated rice is ground and mixed into a paste. A dairy-containing food, characterized in that: 2. The dairy product-containing food according to claim 1, wherein the weight ratio of the germinated rice to the dairy product is 1: 9 to 9: 1. 3. The dairy product-containing food according to claim 1, wherein vitamins A and C or their equivalents and fiber are added in addition to the germinated rice and the dairy product.