JP3972316B1 - Boiled mucin and / or boiled mucin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a boiled food for easily treating obese patients, overweight patients and diabetic patients by a method having few side effects.
[Problem means]
Boiled food made by adding mucin solution and / or mucin solution to boiled food.
[Selection] Figure 1

Description

  The present invention is a technical field related to mucin-containing simmered food and / or mucin-containing simmered food.

  According to a presentation by the Japanese Society of Obesity, the incidence of overweight and obesity is currently about 20% to 24%. This number is expected to continue to increase in the future. It is said that 30% to 60% of typical lifestyle-related diseases, such as 33 million hypertensive patients, 20 million hyperlipidemic patients, and 6.9 million diabetic patients, are caused by obesity and overweight. ing.

  It is said that there are about 1 billion obese patients all over the world, and that there are about 3 billion reserves of obese patients. About 4 billion people need to limit their diet.

  As a conventional technique, potato starch is added to thicken with Chinese tofu tofu. However, potato starch is a refined starch obtained from the roots of the perennial kathuri of the lily family. Most potato starch currently on the market is potato starch. Either way, it is starch, so the calories are high. Therefore, using potato starch for cooking makes it very tasty but also high in calories.

  Develops low-calorie foods that play the same role as the water-soluble potato starch of Chinese food mapo tofu. In addition, we will develop boiled food using the ingredients.

  Boiled food is a boiled food. Including hot pot and cooked rice.

  Illustratively, the three okras containing mucin are cleaned of dirt and dirt, and the okra is cut into 1 mm intervals into small pieces, and the chopped okra is submerged in 500 cc of water for 8 to 12 hours. Extract 500 cc of mucin aqueous solution. The okra once extracted is submerged again in 500 cc of water for 8 to 12 hours, and 500 cc of mucin aqueous solution is extracted from the okra in water. This process was repeated and extracted 20 times to obtain a 10,000 cc (10 liter) mucin aqueous solution. In addition, although the estimated time of 20 extractions is 160 hours at the minimum, it was actually about 7.5 days (about 180 hours).

  We cooked using this mucin aqueous solution. Made Chinese food mapo tofu. The same amount of concentrated mucin aqueous solution was used in place of water-soluble potato starch. Mapo tofu using concentrated mucin aqueous solution instead of water-soluble potato starch was very delicious. Similarly, other dishes using water-soluble potato starch also made the food delicious by using an aqueous mucin solution instead of water-soluble potato starch.

  Cooked curry roux. Mucin aqueous solution was used instead of water. It had a very mild taste. It was completely different from the curry roux with okra.

  I cooked rice. Mucin aqueous solution was used instead of water. It was very glossy and delicious. It was completely different from rice cooked with okra.

  I cooked sukiyaki. Mucin aqueous solution was used instead of water. It was very rich and delicious. It was completely different from what I cooked with sukiyaki and okra.

  I cooked Ishikari Nabe. Mucin aqueous solution was used instead of water. It was rich and very delicious. It was completely different from what I cooked with okra in Ishikari Nabe.

  I cooked miso soup. Mucin aqueous solution was used instead of water. The grudge was very delicious. It was completely different from what was cooked with okra in miso soup.

  As mentioned above, in boiled dishes, using mucin aqueous solution instead of water can produce very delicious dishes. This is completely different from a dish with okra.

  The following conditions are required to extract mucin aqueous solution from three okras. First, it takes a very long time. About 190 hours (about 7.5 days) were spent in our experiment. A large amount of mucin aqueous solution cannot be extracted without taking a long time. Secondly, a large amount of mucin solution (mucin aqueous solution or mucin alcohol solution) cannot be extracted unless the solvent for extracting mucin from okra is water or alcohol. Because of osmotic pressure, the amount of mucin that can be extracted becomes extremely small if even a little salt or sugar enters the water.

  It is impossible to spend 190 hours for cooking Ishikari hot pot and miso soup. In addition, because Ishikari Nabe and miso soup have a high salt content, mucin aqueous solution hardly appears even if okra is added.

  Therefore, mucin-containing foods such as okra must be submerged in water or alcohol for several minutes to 72 hours, and the aqueous mucin solution must be extracted 10 to 20 times, so that it is impossible to extract mucin in the cooking process. . In other words, the mucin extraction must be completed at the ready stage. In the cooking process, 10 liters of mucin aqueous solution cannot be extracted even if chopped three okra is used.

  Mucin is a combination of protein and galactan or mannan. Mucin aqueous solution is smooth and highly viscous, and has a strong stickiness (adhesive strength).

  Galactan is a water-soluble dietary fiber of viscous polysaccharides. Galactan is also tenacious.

  Mannan is a polysaccharide and water-soluble dietary fiber mainly composed of mannose. Mannan is also tenacious.

  Mucin is abundant in okra, moroheiya, yam, taro, tsukunamemo, nameko, ashitaba, lotus root, tsurumura saki, natto and the like.

  Mucin-containing foods include okra, moroheiya, yam, taro, tsukuneimo, sea cucumber, ashitaba, lotus root, tsurumura saki, natto and the like.

  Extract mucin solution (mucus) by putting one or more mucin-containing foods containing a lot of mucin such as okra, moroheiya, yam, taro, tsukunei, sea bream, ashitaba, lotus root, tsurmurasaki and natto in water or alcohol To do. In addition to mucin, this mucin solution contains a small amount of galactan and a small amount of mannan.

  Mucin-containing foods have a unique taste and aroma and are often disliked. When mucin solution is extracted from okra, a unique taste and aroma are also extracted. It is necessary to remove taste and aroma from mucin-containing foods.

  In order to remove the taste and fragrance from the mucin-containing food, the mucin-containing food is submerged in water or alcohol and then bathed at 30 to 95 ° C. for 5 seconds to 2 hours to remove the taste and fragrance of the mucin-containing food. And / or sink the mucin-containing food in water or alcohol and extract and remove the taste and aroma of the mucin-containing food 1 to 5 times. After that, when the mucin-containing food from which the taste and aroma have been removed is submerged in water or alcohol and the mucin solution is extracted, the mucin-containing food is a colorless, transparent, tasteless and odorless mucin (containing a small amount of galactan and a small amount of mannan). Can be extracted.

  Therefore, even if this colorless, transparent, tasteless and odorless mucin aqueous solution is added to the dish, the taste and aroma of the dish do not change.

  Mucin is similar in nature to mucin. Mucin is a combination of protein and mannan, and mucin aqueous solution is smooth, highly viscous, and sticky.

  A lot of mucins are contained in leeks, onions, leek, raccoon, garlic, yam, etc.

  One or more mucin-containing foods containing a large amount of mucin such as leek, onion, leek, raccoon, garlic, and yam are placed in water or alcohol to extract mucin mucus.

  Mucin-containing foods include leek, onion, leek, raccoon, garlic, and yam.

  When squeezing lily family foods such as leek (lily family), onion (lily family), leek (lily family), rakkyo (lily family), garlic (lily family), etc. into small pieces of water or alcohol and extracting mucus , Mucin and allyl sulfide are dissolved into a solution. Since allyl sulfide is volatile, it can be removed by heating such as hot water or by direct heating.

  Although allyl sulfide has a bad odor, it has very good effects such as prevention of arteriosclerosis, prevention of hypertension, recovery from fatigue, promotion of digestion, mental stability and bactericidal effect, so it can be left as needed.

  When the yam is chopped into small pieces and put into water to extract mucus, the mucin dissolves into an aqueous solution. In addition to the mucin aqueous solution, the mucin aqueous solution contains a small amount of mannan aqueous solution, a small amount of mucin aqueous solution, and a small amount of galactan aqueous solution.

  Mucin-containing foods have a unique taste and aroma and are often disliked. The mucin-containing food is submerged in water or alcohol, and then bathed at 30 to 95 ° C. for 5 seconds to 2 hours to remove the taste and aroma of the mucin-containing food. And / or sink the mucin-containing food in water or alcohol and extract and remove the taste and aroma of the mucin-containing food 1 to 5 times. Thereafter, when the mucin-containing food from which the taste and aroma have been removed is submerged in water or alcohol and the mucin solution is extracted, a colorless, transparent, tasteless and odorless mucin can be extracted from the mucin-containing food.

  The mucin aqueous solution is colorless and transparent and tasteless and odorless. Therefore, even if it adds to a dish, the taste and aroma of the dish do not change.

  Taste and fragrance removal and extraction methods include mucin-containing foods in liquid form, filtered and mixed with koji mold, yeast, sugar and water and fermented for 3 to 60 days to mix mucin, galactan and mannan It is an extraction method characterized by the above, wherein the aqueous solution is precipitated to extract a colorless, transparent, tasteless and odorless mixed aqueous solution of mucin, galactan and mannan.

  The mucin-containing food is made liquid and the filtered raw juice is mixed with koji mold, yeast, sugar and water and fermented for 3 to 60 days to precipitate a mixed aqueous solution of mucin and mannan to remove the taste and aroma. This is an extraction method characterized by the above-mentioned extraction of a tasteless and odorless mixed aqueous solution of mucin and mannan.

  Mucin containing chopped mucin-containing food, put the chopped mucin-containing food in water or alcohol, extract and remove the taste and aroma of the mucin-containing food 2 to 4 times, and remove the taste and aroma of the mucin-containing food A first mixed solution of mucin, galactan and mannan is extracted from the contained food, and the first mixed solution of mucin, galactan and mannan is precipitated for 1 to 14 days, and the precipitated pure, colorless, transparent, tasteless and odorless This is an extraction method characterized by extracting the second mixed solution of mucin, galactan and mannan.

  Mucin-containing food is chopped, put into water or alcohol, the taste and aroma of the mucin-containing food is extracted and removed, and the mucin-containing food from which the taste and aroma of the mucin-containing food is removed The first mixed solution of mannan is extracted, and the first mixed solution of mucin and mannan is precipitated for 1 to 14 days, and the second mixed mixture of pure, colorless, tasteless and odorless mucin and mannan precipitated. The extraction method is characterized by the above-described extraction of the solution.

  Chopping the mucin-containing food, putting the chopped mucin-containing food in water or alcohol, extracting and removing the taste and aroma of the mucin-containing food, and / or removing the taste and aroma of the mucin-containing food by bathing The extraction method is characterized by extracting a colorless transparent, tasteless and odorless mixed solution of mucin, galactan and mannan from a mucin-containing food from which the taste and aroma of the mucin-containing food have been removed.

  Chopping mucin-containing food, putting the minced mucin-containing food in water or alcohol, extracting and removing the taste and aroma of the mucin-containing food, and / or removing the taste and aroma of the mucin-containing food by bathing The extraction method is characterized by extracting a colorless transparent, tasteless and odorless mixed solution of mucin and mannan from a mucin-containing food from which the taste and aroma of the mucin-containing food have been removed.

  In the step of extracting the mucin-containing food, the mucin-containing food is submerged in water or alcohol to extract the first mixed solution of mucin, galactan and mannan. Next, the mucin-containing food used at the first time is put in water or alcohol to extract a mixed solution of mucin, galactan and mannan at the second time. Next, the mucin-containing food used in the second time is put in water or alcohol to extract a mixed solution of mucin, galactan and mannan for the third time. Repeat this process, 4th extraction, 5th extraction, 6th extraction, 7th extraction, 8th extraction, 9th extraction, 10th extraction, 11th extraction, 12th extraction Repeat extraction, thirteenth extraction, and fourteenth extraction. Extraction is repeated as long as a mixed solution of mucin, galactan and mannan, which is colorless and transparent and tasteless and odorless, can be extracted in large quantities from food containing mucin in water or alcohol.

  In the step of extracting the mucin-containing food, the mucin-containing food is submerged in water or alcohol to extract the first mixed solution of mucin and mannan. Next, the mucin-containing food used in the first time is put in water or alcohol to extract a mixed solution of mucin and mannan for the second time. Next, the mucin-containing food used in the second time is put in water or alcohol to extract a mixed solution of mucin and mannan for the third time. This process is repeated to repeat the fourth extraction, the fifth extraction, the sixth extraction, the seventh extraction, the eighth extraction, the ninth extraction, the tenth extraction, and the eleventh extraction. Extraction is repeated as long as a large amount of a mixture of mucin and mannan, which is colorless and transparent and tasteless and odorless, can be extracted from the mucin-containing food in water or alcohol.

  Mucin and mucin are very rich in mannan. It is known that when obese patients, overweight patients and diabetic patients consume mannan, the rate of absorption of calories in food decreases.

  Similarly, since galactan is a water-soluble dietary fiber of viscous polysaccharides, it is known that when obese, overweight and diabetic patients take galactan, the rate of absorption of calories in food decreases.

  In conclusion, mucin aqueous solution and / or mucin solution is used in place of water in boiled dishes, or mucin aqueous solution and / or mucin solution is used in place of watered starch pieces in dishes using water-soluble potato starch.

BEST MODE FOR CARRYING OUT THE INVENTION

The best mode for carrying out the invention will be described with reference to the drawings.
In FIG. 1, the contained food washing | cleaning process of wash | cleaning the waste and dirt of the mucin containing foodstuff which contains many mucins, and / or the mucin containing foodstuff which contains many mucins.

  In FIG. 1, a contained food notching step in which mucin-containing food and / or mucin-containing food is chopped into small pieces.

  In FIG. 1, the removal process of removing the taste and aroma of mucin-containing food and / or mucin-containing food from the chopped mucin-containing food and / or mucin-containing food by hot water roasting and / or extraction.

  In FIG. 1, a contained food sinking step of sinking mucin-containing food and / or mucin-containing food from which taste and aroma are removed in water or alcohol.

  In FIG. 1, the 1st solution extraction process of extracting the 1st mucin solution and / or the 1st mucin solution from the mucin containing foodstuff and / or mucin containing foodstuff in water or alcohol.

  In FIG. 1, the 2nd solution extraction process of fermenting a 1st mucin solution and / or a 1st mucin solution, and extracting a 2nd mucin solution and / or a 2nd mucin solution with high purity.

  In FIG. 1, the second mucin solution and / or the second mucin solution is used in place of water in a boiled dish, or the second mucin solution and / or the second mucin solution in a dish using water-soluble potato starch. Mucin-containing simmered food and / or mucin-containing simmered food characterized by the above, which is used in place of potato starch.

  Therefore, in FIG. 1, the mucin-containing food containing a large amount of mucin and / or the mucin-containing food containing a large amount of mucin is cleaned of trash and dirt, and the mucin-containing food and / or the mucin-containing food is chopped into small pieces. The taste and aroma of mucin-containing food and / or mucin-containing food are removed from the food and / or mucin-containing food by hot-boiled and / or extracted, and the mucin-containing food and / or mucin-containing food from which the taste and aroma have been removed is removed with water or Sinking in alcohol and extracting the first mucin solution and / or the first mucin solution from the mucin-containing food and / or the mucin-containing food in water or alcohol to obtain the first mucin solution and / or the first mucin solution The second mucin solution and / or the second mucin solution with high purity is extracted by fermenting one mucin solution, and the boiled food Using a second mucin solution and / or a second mucin solution in place of water, or using a second mucin solution and / or a second mucin solution in place of water in a dish using water-soluble starch starch, Mucin-containing simmered food and / or mucin-containing simmered food characterized by the above.

  In FIG. 2, the contained food washing | cleaning process of washing | cleaning the waste and dirt of the mucin containing foodstuff which contains many mucins, and / or the mucin containing foodstuff which contains many mucins.

  In FIG. 2, a contained food cutting process in which mucin-containing food and / or mucin-containing food is chopped into small pieces.

  In FIG. 2, the removal process which removes the taste and aroma of mucin-containing food and / or mucin-containing food from the chopped mucin-containing food and / or mucin-containing food by hot water roasting and / or extraction.

  In FIG. 2, a contained food sinking step of sinking mucin-containing food and / or mucin-containing food from which taste and aroma have been removed in water or alcohol.

  In FIG. 2, the 1st solution extraction process of extracting the 1st mucin solution and / or the 1st mucin solution from the mucin containing foodstuff and / or mucin containing foodstuff in water or alcohol.

  In FIG. 2, the 2nd solution extraction process of precipitating the 1st mucin solution and / or the 1st mucin solution, and extracting the 2nd mucin solution and / or the 2nd mucin solution with high purity.

  In FIG. 2, the second mucin solution and / or the second mucin solution is used in place of water in boiled dishes, or the second mucin solution and / or the second mucin solution is dissolved in water in a dish using water-soluble starch. Mucin-containing simmered food and / or mucin-containing simmered food characterized by the above, which is used in place of potato starch.

  Therefore, in FIG. 2, mucin-containing foods containing a lot of mucin and / or mucin-containing foods containing a lot of mucin are cleaned of trash and dirt, and mucin-containing foods and / or mucin-containing foods are chopped into small pieces and chopped mucin is contained. The taste and aroma of mucin-containing food and / or mucin-containing food are removed from the food and / or mucin-containing food by hot-boiled and / or extracted, and the mucin-containing food and / or mucin-containing food from which the taste and aroma have been removed is removed with water or Sinking in alcohol and extracting the first mucin solution and / or the first mucin solution from the mucin-containing food and / or the mucin-containing food in water or alcohol to obtain the first mucin solution and / or the first mucin solution The first mucin solution is precipitated to extract the second mucin solution and / or the second mucin solution with high purity, and the boiled food Using a second mucin solution and / or a second mucin solution in place of water, or using a second mucin solution and / or a second mucin solution in place of water in a dish using water-soluble starch starch, Mucin-containing simmered food and / or mucin-containing simmered food characterized by the above.

  In FIG. 3, the contained food washing | cleaning process of wash | cleaning the waste and dirt of the mucin containing foodstuff which contains many mucins, and / or the mucin containing foodstuff which contains many mucins.

  In FIG. 3, the contained food cutting process which cuts mucin containing food and / or mucin containing food into small pieces.

  In FIG. 3, the removal process of removing the taste and aroma of mucin-containing food and / or mucin-containing food by simmering and / or extracting from the chopped mucin-containing food and / or mucin-containing food.

  In FIG. 3, a contained food sinking step of sinking mucin-containing food and / or mucin-containing food from which taste and aroma are removed in water or alcohol.

  In FIG. 3, the extraction process of extracting the mucin solution and / or mucin solution from the mucin-containing food and / or mucin-containing food in water or alcohol.

  In FIG. 3, mucin solution and / or mucin solution is used in place of water in boiled dishes, or mucin solution and / or mucin solution is used in place of water-soluble starch starch in dishes using water-soluble potato starch. Mucin-containing simmered food and / or mucin-containing simmered food.

  Therefore, in FIG. 3, the mucin-containing food containing a lot of mucin and / or the mucin-containing food containing a lot of mucin is cleaned of trash and dirt, and the mucin-containing food and / or the mucin-containing food is chopped into small pieces, and the chopped mucin is contained. The taste and aroma of mucin-containing food and / or mucin-containing food are removed from the food and / or mucin-containing food by hot-boiled and / or extracted, and the mucin-containing food and / or mucin-containing food from which the taste and aroma have been removed is removed with water or Sinking into alcohol, extracting mucin solution and / or mucin solution from mucin-containing food and / or mucin-containing food in water or alcohol and replacing mucin solution and / or mucin solution in water in boiled dishes Mucin solution and / or mucin solution in cooking using water-soluble potato starch The used instead of Mizutoki starch, a mucin-containing boiled and / or Myushin containing boiled, characterized in that at least.

  In FIG. 4, the contained food washing | cleaning process of wash | cleaning the waste and dirt of the mucin containing foodstuff which contains many mucins, and / or the mucin containing foodstuff which contains many mucins.

  In FIG. 4, the contained food cutting step of chopping mucin-containing food and / or mucin-containing food into small pieces.

  In FIG. 4, the contained food sinking step of sinking the minced mucin-containing food and / or mucin-containing food into water or alcohol.

  In FIG. 4, the extraction process of extracting the mucin solution and / or mucin solution from the mucin-containing food and / or mucin-containing food in water or alcohol.

  In FIG. 4, mucin solution and / or mucin solution is used in place of water in boiled dishes, or mucin solution and / or mucin solution is used in place of water-soluble starch starch in dishes using water-soluble starch starch. Mucin-containing simmered food and / or mucin-containing simmered food.

  Therefore, in FIG. 4, mucin-containing foods containing a lot of mucin and / or mucin-containing foods containing a lot of mucin are cleaned of trash and dirt, and the mucin-containing food and / or mucin-containing food are chopped into small pieces, containing the chopped mucin Mucin solution and / or mucin solution is extracted from mucin-containing food and / or mucin-containing food in water or alcohol by sinking food and / or mucin-containing food in water or alcohol And / or mucin-containing boiled food and / or mucin-containing food, characterized in that mucin solution is used in place of water or mucin solution and / or mucin solution is used in place of water-based starch starch It is boiled.

Embodiments of the invention will be described with reference to the drawings.
In FIG. 1, 40 grams of okra is used as the mucin-containing food in the mucin extraction process. First, the contained food washing process, in which the okra litter and dirt are washed with water.

  In FIG. 1, a step of chopping the contained food, chopping okra at 1 mm intervals to make small pieces.

  In FIG. 1, chopped okra is submerged in 200 cc alcohol in a 400 cc volumetric flask for 1 hour to extract and remove the flavor and aroma of the okra, and the okra is placed in 300 cc water in a 400 cc volumetric flask at 50 ° C. for 30 minutes. A removal process that removes the flavor and aroma of okra by bathing in water for a minute.

  In FIG. 1, the contained food sinking step of sinking okra from which taste and aroma have been removed in 200 cc water of a 300 cc capacity beaker for 12 hours.

  In FIG. 1, a first 200 cc of the first mucin solution is extracted from okra in water. After the first extraction, the okra is submerged in 200 cc of water in a 300 cc capacity beaker for 12 hours, and then a second 200 cc of the first mucin solution is extracted from the okra in the water. After the second extraction, the okra was submerged in 200 cc water in a 300 cc capacity beaker for 12 hours, and then the third mucin solution 200 cc was extracted from the okra in the water. A first solution extraction step of repeating this operation 20 times and extracting a 4000 cc first mucin solution.

  In FIG. 1, 4000 cc of the first mucin solution, 80 grams of Aspergillus, 120 grams of yeast, and 180 grams of sugar are stirred in a 5000 cc volumetric flask and fermented for 45 days to give a high purity second mucin solution. A second solution extraction step in which 1600 cc settles to the bottom of the flask and 1200 cc of the second mucin solution is extracted with a dropper.

  In FIG. 1, 1200 cc of a second mucin solution with high purity is put in a clay pot, 4 pieces of ginger fillet, 4 scallops, cut cabbage (8 pieces of cabbage leaf), and cut onion (1 piece) A mucin-containing simmered dish characterized by the above, 1 chopped cotton tofu, 2 cut chopsticks, 2 tablespoons of butter, and 100 grams of salmon roe to boil to make an Ishikari pot .

  In FIG. 1, the mucin-containing food uses 40 grams of leeks in the mucin extraction step. First, the contained food washing process, in which litter and dirt are washed with water.

  In FIG. 1, a step of chopping a green onion into 1-mm intervals to make small pieces.

  In FIG. 1, a removing step in which chopped green onions are placed in 300 cc of alcohol in a 400 cc volumetric flask and then roasted at 50 ° C. for 60 minutes to remove the taste and aroma of the green onions.

  In FIG. 1, the contained food sinking process which sinks the leek from which taste and aroma have been removed in 200 cc of water in a 300 cc capacity beaker for 24 hours.

  In FIG. 1, a first mucin solution 200 cc is extracted from a leek in water for the first time. After the first extraction, the leek was submerged in 200 cc water in a 300 cc capacity beaker for 12 hours, and then a second 200 cc mucus solution was extracted from the leek in the water. After the second extraction, the leek was submerged in 200 cc water in a 300 cc capacity beaker for 12 hours, and then a third 200 cc extract of the first mucin solution was extracted from the leek in the water. A first solution extraction step of repeating this operation 20 times and extracting a 4000 cc first mucin solution.

  In FIG. 1, 4000 cc of the first mucin solution, 80 grams of Aspergillus, 120 grams of yeast, and 180 grams of sugar are placed in a 5000 cc volumetric flask, stirred, fermented for 60 days, A second solution extraction step in which 2000 cc settles on the bottom of the beaker and 1600 cc of the second mucin solution is extracted with a dropper.

  In FIG. 1, 100 grams of chopped seasoned shiitake mushrooms, 50 grams of chopped carrots, 50 grams of chopped konjac, 1 piece of chopped fried chicken, 50 grams of chopped chicken, 3 rice, 2 cups of thin soy sauce, salt A mucin-containing simmered dish characterized by the above, which is gomoku rice cooked by stirring 1/2 cup of sake and 1 cup of sake and adding an appropriate amount of the second mucin solution instead of water.

  In FIG. 2, a mucin-containing food rich in mucin uses 30 grams of Ashitaba, and a mucin-containing food rich in mucin uses 30 grams of leek. Contained food cleaning process to clean trash and dirt of Ashitaba and leek.

  In FIG. 2, the content food chopping process in which Ashitaba and leeks are chopped at 1 mm intervals into small pieces.

  In FIG. 2, chopped Ashitaba and leeks are submerged in 350 cc alcohol in a 500 cc volumetric flask for 1 hour to extract and remove the taste and scent of Ashitaba and leeks. Further, Ashitaba and leeks are converted into 200 cc alcohol in a 500 cc capacity beaker. A removal step of removing the taste and aroma of Ashitaba and leek by adding 30 minutes of water bathing.

  In FIG. 2, the contained food sinking step of sinking the ashitaba and leeks from which taste and aroma have been removed in 200 cc water of a 400 cc capacity beaker for 12 hours.

  In FIG. 2, the first 200 cc mixed aqueous solution of mucin and mucin is extracted from Ashitaba and leek in water. After the first extraction, Ashitaba and leek were submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then the second 200 cc mixed aqueous solution of mucin and mucin from Ashitaba and leek in the water. Extract. After the second extraction, Ashitaba and leeks were submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then the third 200 cc mixed aqueous solution of mucin and mucin from Ashitaba and leeks in the water. Extract. A first solution extraction step in which this operation is repeated 20 times to extract a 4000 cc mixed aqueous solution of mucin and mucin.

  In FIG. 2, 4000 cc of the first mucin and mucin mixed aqueous solution is put in a 6000 cc beaker and allowed to settle in a refrigerator for 10 days to be precipitated. A second solution extraction step in which about 1300 cc is precipitated and 900 cc of a mixed aqueous solution of mucin and mucin having a high purity is extracted with a dropper.

  In Fig. 2, 4 slices of yellowtail (about 60 grams per slice), 4 slices of radish 3 cm wide, appropriate amount of ginger skin, 180 cc of sake, and 900 cc of a mixed aqueous solution of mucin and mucin with high purity Put it in a bowl and boil it over. When the radish is boiled, add 120 grams of sugar and 90 cc of soy sauce, simmer for 15 minutes, add 90 cc of soy sauce, simmer and cover for 15 minutes. On top, add squeezed ginger juice and sesame oil to stop the fire. It is a yellowtail radish that is made by placing it on a plate, garnished with tree sprout, maple fu and thread chili, and is a simmered dish of mucin and mucin characterized by the above.

  In FIG. 2, mucin-containing foods rich in mucin use 30 grams of okra. Contained food cleaning process to clean okra litter and dirt.

  In FIG. 2, the step of chopping the contained food, chopping okra at 1 mm intervals to make small pieces.

  In FIG. 2, the minced okra is submerged in 350 cc alcohol in a 500 cc volumetric flask for 1 hour to extract and remove the taste and aroma of the okra, and this process is repeated twice. Furthermore, the removal process which puts okra in 200 cc alcohol of a 500 cc capacity beaker and removes the taste and aroma of okra by boiling in water at 50 ° C. for 30 minutes.

  In FIG. 2, the contained food sinking step of sinking okra from which taste and aroma are removed in 200 cc water of a 400 cc capacity beaker for 12 hours.

  In FIG. 2, a first 200 cc aqueous mucin solution is extracted from okra in water. The okra after the first extraction is submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then the second 200 cc aqueous mucin solution is extracted from the okra in the water. After the second extraction, the okra is submerged in 200 cc of water in a 400 cc capacity beaker for 12 hours, and then a third 200 cc of the first mucin solution is extracted from the okra in the water. A first solution extraction step of repeating this operation 20 times and extracting a 4000 cc first mucin aqueous solution.

  In FIG. 2, 4000 cc of the first mucin aqueous solution is put in a 5000 cc beaker and is allowed to settle in a refrigerator for 14 days, and about 1300 cc of the second mucin aqueous solution with high purity is precipitated at the bottom of the beaker. A second solution extraction step of extracting 1000 cc of a high second mucin aqueous solution with a dropper.

  In FIG. 2, 200 cc of a second mucin aqueous solution with high purity is put in a pan, and 190 cc of water is blown off to make 10 cc of concentrated mucin aqueous solution. Boil the hot water in the pan, boil 2 cotton tofu for about 90 seconds, raise it on a vat with kitchen paper, and drain the water. Heat 3 tablespoons of salad oil in a wok over high heat, add 1/3 chopped leek, 1 piece of chopped ginger and 1 piece of chopped garlic, and stir well. Add 150 grams of ground pork to the wok and stir well with a spatula. Add 1 cup of soy sauce, 1 cup of soup, 1 cup of sugar, 2 cups of soy sauce to the wok, and add cotton tofu. If the contents of the wok are mixed lightly and the tofu becomes fluffy, it is a mapo tofu made by adding 10 cc of concentrated mucin aqueous solution and mixing lightly.

  In FIG. 3, 60 grams of leek is used for a mucin-containing food containing a large amount of mucin. Cleaning process of contained food to clean litter and dirt.

  In FIG. 3, the content food chopping process in which leek is chopped at 1 mm intervals into small pieces.

  In FIG. 3, chopped leek is submerged in 300 cc alcohol in a 500 cc volumetric flask for 1 hour to extract and remove leek taste and aroma, and this process is repeated three times. Furthermore, the removal process which puts leek into 200 cc alcohol of a 500 cc capacity beaker and simmers at 50 ° C. for 30 minutes to remove the taste and aroma of leek.

  In FIG. 3, the contained food sinking process which sinks leek from which taste and aroma have been removed in 200 cc water of a 400 cc capacity beaker for 12 hours.

  In FIG. 3, a first mucin aqueous solution 200 cc is extracted from leek in water. The leek after the first extraction is submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then a second 200 cc mucin aqueous solution is extracted from the leek in the water. The leek that has been extracted the second time is submerged in 200 cc of water in a 400 cc capacity beaker for 12 hours, and then a third time of 200 cc of the mucin aqueous solution is extracted from the leek in the water. An extraction process in which this operation is repeated 20 times to extract a 4000 cc aqueous solution of mucin.

  In FIG. 3, 1000 cc of mucin aqueous solution is put in a pan, and 900 cc of water is blown off to make 100 cc of concentrated mucin aqueous solution. In a wok, fry 1 tablespoon of salad oil, 8-12 shrimp tails, 1 chopped squid, and 100 grams of sliced pork. Add 1/3 chopped carrot, 1/8 chopped Chinese cabbage, and 50 grams of chopped bamboo shoots to a wok, stir-fry, add your favorite seasoning and boil it, add 2 chopped peppers, and jellyfish Add 4 grams and 8 boiled quail eggs and simmer. When the vegetables become soft, add 100 cc of concentrated mucin solution and mix while mixing. Lastly, it is a Chinese rice bowl that is sprinkled with 2 tablespoons of sesame oil and sprinkled with rice.

  In FIG. 3, 30 grams of okra is used for a mucin-containing food rich in mucin. Mucin-containing foods high in mucin use 30 grams of leek. Cleaning process of contained foods to clean okra and leek trash and dirt.

  In FIG. 3, a step of chopping food containing okra and leek that are cut into 1 mm intervals.

  In FIG. 3, minced okra and leek are submerged in 300 cc alcohol in a 500 cc volumetric flask for 1 hour to extract and remove the taste and aroma of okra and leek, and this process is repeated three times. Further, the okra and leek are placed in 200 cc alcohol in a 500 cc capacity beaker and then roasted at 50 ° C. for 30 minutes to remove the taste and aroma of okra and leek, and this process is repeated twice.

  In FIG. 3, the contained food sinking step of sinking okra and leek from which taste and aroma are removed in 200 cc water of a 400 cc capacity beaker for 12 hours.

  In FIG. 3, the first 200 cc mixed aqueous solution of mucin and mucin is extracted from okra and leek in water. After the first extraction, okra and leek are submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then a second 200 cc mixed aqueous mucin and mucin solution is extracted from okra and leek in the water. After the second extraction, okra and leek are submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then a third 200 cc mixed aqueous mucin and mucin solution is extracted from okra and leek in the water. An extraction process in which this operation is repeated 20 times to extract a 4000 cc mixed aqueous solution of mucin and mucin.

  In FIG. 3, a cooked rice containing mune and mucin characterized by the above-mentioned, which is cooked rice by stirring 900 cc of rice and 900 cc of a mixed aqueous solution of mucin and mucin.

  In FIG. 4, 60 grams of leek is used for a mucin-containing food containing a large amount of mucin. Cleaning process of contained food to clean litter and dirt.

  In FIG. 4, the content food chopping process in which leek is chopped at 1 mm intervals into small pieces.

  In FIG. 4, the contained food sinking process in which chopped leek is sinked in 200 cc of water in a 400 cc capacity beaker for 12 hours.

  In FIG. 4, the first mucin aqueous solution 200 cc is extracted from leek in water. The leek after the first extraction is submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then a second 200 cc mucin aqueous solution is extracted from the leek in the water. The leek that has been extracted the second time is submerged in 200 cc of water in a 400 cc capacity beaker for 12 hours, and then a third time of 200 cc of the mucin aqueous solution is extracted from the leek in the water. An extraction process in which this operation is repeated 20 times to extract a 4000 cc aqueous solution of mucin.

  In FIG. 4, 240 cc of mucin aqueous solution is put in a pan, set on fire, and 5 simmered sardines with the head and the head removed are added. When boiled, boil on medium heat for 2 minutes, and then simmered. Add 10 grams of chopped green onion and 30 grams of chopped tofu, simmer, add 5 grams of salted wakame, and heat. 10g miso in a bowl, melt a little miso soup, put it in a pan, stir it lightly, warm it on low heat, turn it off and burn it. Containing boiled food.

  In FIG. 4, 30 grams of okra is used for a mucin-containing food rich in mucin. Mucin-containing foods high in mucin use 30 grams of leek. Cleaning process of contained foods to clean okra and leek trash and dirt.

  In FIG. 4, the content food cutting process in which okra and leek are cut at 1 mm intervals into small pieces.

  In FIG. 4, the contained food sinking process in which chopped okra and leek are sinked in 200 cc of water in a 400 cc capacity beaker for 12 hours.

  In FIG. 4, a first 200 cc mixed aqueous solution of mucin and mucin is extracted from okra and leek in water. After the first extraction, okra and leek are submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then a second 200 cc mixed aqueous mucin and mucin solution is extracted from okra and leek in the water. After the second extraction, okra and leek are submerged in 200 cc water in a 400 cc capacity beaker for 12 hours, and then a third 200 cc mixed aqueous mucin and mucin solution is extracted from okra and leek in the water. An extraction process in which this operation is repeated 20 times to extract a 4000 cc mixed aqueous solution of mucin and mucin.

  In FIG. 4, a bunch of spinach grass that has been washed and dropped its roots is boiled quickly with 2000 cc of hot water of a mixed solution of mucin and mucin. Put the boiled spinach into 2000 cc of a mixed aqueous solution of mucin and mucin that has been cooled, take heat, cut to a length of 3 cm, and soak the spinach with the desired seasoning on the plate. It is a simmered dish of mune and mucin.

  Mannan and galactan water-soluble dietary fiber is used for arteriosclerosis, hypertension, myocardial infarction, diabetes, dental caries, ischemic heart disease, cholesterol cholelithiasis, duodenal ulcer, obesity, hypercholesterolemia, appendicitis, diverticulosis, colon cancer, constipation , Effective for prevention of hemorrhoids, arterial retention.

  Mucin and mucin can improve the skin condition of patients with atopic dermatitis when eaten, and are considered to be a very good therapeutic diet for patients with atopic dermatitis.

  Mucin and mucin can improve the state of the organs of asthmatic patients when eaten, and are considered to be a very good therapeutic diet for asthmatic patients.

  The boiled food of the present invention has a high amount of water-soluble dietary fiber such as mannan and galactan, and therefore has a poor absorption rate in the body of food. Therefore, it is a boiled food that has the effect of reducing calories absorbed into the body when eaten.

  Mucin and / or mucin play an important role in the barrier of the human body (animal body). The mucous membrane of the nose and throat is rich in mucin. The mucin mucosa prevents bacteria and viruses from entering the body. Tears are also rich in mucin and prevent bacteria and viruses from entering the body. The stomach surface is covered with mucin mucous membranes, protecting the cells on the stomach surface from stomach acid. It also prevents bacteria and viruses from entering the body from the stomach surface. Saliva also contains a lot of mucin and prevents bacteria and viruses from entering the body from the mouth. The skin is also rich in mucin and prevents bacteria and viruses from entering the body. When a dog or cat gets hurt, he licks his wound with his tongue and applies saliva to his wound. If the skin of the wound is damaged, bacteria and viruses can easily enter from there. Therefore, apply saliva to the wound and prevent bacteria and viruses from entering the body through the mucin barrier of saliva. As mentioned above, mucin is a very important nutrient.

  Mucin is absorbed into the body separately from mannan and protein. Combined with galactan in the body, mucin can be made.

  In humans, the amount of mucin synthesized in humans gradually decreases from around the age of 25, and the thickness of the mucous membrane of the nose and the thickness of the mucous membrane of the throat gradually decrease, making it more susceptible to pollen, viruses and fungi. By ingesting a large amount of mucin and mucin, the thickness of the mucous membrane of the nose and the thickness of the mucous membrane of the throat can be gradually increased, and the resistance to pollen, viruses and fungi becomes stronger.

  The gastric mucosa and the esophageal mucosa can also increase the thickness of the mucosa of the stomach and the mucosa of the esophagus by ingesting large amounts of mucin and mucin, improving heartburn and stomach upset. Can do.

  Ingesting large amounts of mucin and mucin improves tears and increases resistance to pollen, viruses and fungi.

  Ingestion of mucin and mucin in large quantities makes the defecation very smooth. So it is very useful in improving gonorrhea.

  Ingesting large amounts of mucin and mucin makes it difficult for stomatitis and caries.

  By ingesting large amounts of mucin, galactan, a component of mucin, stimulates the brain and prevents blurring.

  By ingesting large amounts of mucin and mucin, the skin can be regenerated faster and improved to smooth and smooth white skin.

It is a flowchart for demonstrating the Example of the manufacturing method of this invention. It is a flowchart for demonstrating the Example of the manufacturing method of this invention. It is a flowchart for demonstrating the Example of the manufacturing method of this invention. It is a flowchart for demonstrating the Example of the manufacturing method of this invention.

Claims (1)

Mucin-containing foods containing a lot of mucin and / or mucin-containing foods containing a lot of mucin Mucin-containing food and mucin-containing food and / or mucin-containing food taste and aroma extracted from hot water bath and / or once to five times for 30 seconds to 95 ° C for 5 seconds to 2 hours The food and / or mucin-containing food is submerged in water or alcohol, and the first mucin solution and / or the first mucin solution is extracted from the mucin-containing food and / or mucin-containing food in water or alcohol. , the first mucin solution and / or the first Myushin solution Aspergillus and yeast and sugar and water was fermented three days 60 days plus pure Extract a high second mucin solution and / or a second mucin solution and use the second mucin solution and / or the second mucin solution in place of water in boiled dishes or in dishes using water-soluble starch starch The mucin-containing simmered food and / or mucin-containing simmered food characterized by using the second mucin solution and / or the second mucin solution instead of the water-soluble potato starch.

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