JP5912304B2 - Nutritional supplement and method for producing the nutritional supplement - Google Patents

Description

  The present invention relates to a solid nutritional supplement produced by mixing honey as a sugar material in a predetermined ratio with food powder made from soybean as a raw material, and a method for producing the nutritional supplement, particularly for long-term storage. The present invention relates to a nutraceutical product having high nutritional value and a method for producing the nutritional supplement.

Conventionally, as this type of dietary supplement, one proposed by the applicant of the present application and published in Patent Document 1 (Japanese Patent Laid-Open No. 2009-1000066) is known.
This is a solid product produced by using kinako as a food powder made of soybean as a raw material and mixing honey as a sugar material in a predetermined ratio with the kinako. When manufacturing this, the flour and honey are put in separate containers and heated. When heated to a predetermined temperature, kina powder and honey are placed in a single container and kneaded. Then, for example, kneaded powder and honey are put into a mold or the like, and heat is taken and hardened to obtain an appropriate shape. The nutritional supplement can be eaten during or after sports, for example, to provide nutrition. Moreover, in this dietary supplement, honey is mixed in a predetermined ratio, so that the preservation property of honey is not impaired, and long-term storage is possible.

JP 2009-1000066 A1

  By the way, in the above-mentioned conventional dietary supplements, storage stability is very good, and since kinako is used, kinako is soy food, so there is a certain amount of protein, and relatively high sugar and fiber content. As described above, it is extremely useful as a supplement for sports, but for example, if you want to use it as a supplement for muscle strengthening, the amount of protein is slightly insufficient, and fiber There was the actual situation that the absorption efficiency of useful components was slightly inferior because of the high quality.

  The present invention has been made in view of such points, and enables long-term storage without impairing the storability of honey, and increases the amount of protein per unit weight, while It aims at providing the manufacturing method of the dietary supplement which reduced quality, and aimed at the improvement of the absorption efficiency of a useful ingredient, and a dietary supplement.

In order to achieve such an object, the dietary supplement of the present invention is a solid dietary supplement produced by mixing honey as a sugar material in a predetermined ratio with a powder of food made from soybeans. A frozen tofu powder obtained by pulverizing frozen tofu is used as a food powder, and only honey is used as a sugar material.
Thereby, even if frozen tofu powder and honey are mixed at a predetermined ratio and only honey is used as a sugar material, the storability of the honey is not impaired and long-term storage is possible. In addition, because frozen tofu is porous, honey is well absorbed, so frozen tofu powder contains oil and fat components that easily oxidize, but since honey coats the fat and oil components during kneading, the fat and oil components are oxidized. Can be prevented. Furthermore, since honey has an antibacterial effect, it can prevent the decay of proteins and sugars.

  In addition, the components of frozen tofu are generally 8.1% by weight of water, 50.2% by weight of protein, 33.4% by weight of lipid, 5.3% by weight of sugar, and 0.2% by weight of fiber. (See the Japanese Food Standard Ingredients Table), the protein component per unit weight is extremely high compared to the flour, while the fiber component is extremely low, so the absorption efficiency of useful components such as protein is greatly increased. Can be improved.

And if needed, it is set as the structure which made the frozen tofu powder 45 ± 5 weight% and the honey 55 ± 5 weight%.
When the amount of the frozen tofu powder exceeds 50% by weight and the amount thereof is increased, it is difficult to form a lump as a tatter. Moreover, when honey exceeds 60 weight% and the quantity increases, it is hard to solidify and it is hard to shape | mold.
This makes it easy to mold and eat, and does not impair the characteristics of the frozen tofu powder and honey, and can improve the storage stability while sufficiently supplying protein. Moreover, since there are few fiber, the quantity of the useful component discharged | emitted with a fiber becomes very small, Therefore The absorption efficiency of a useful component can be improved significantly.

  Moreover, it is set as the structure which made the particle size of the said frozen tofu powder 3 mm or less as needed. If it exceeds 3 mm, molding becomes difficult. In addition, the texture such as touch of the tongue is worsened.

And if necessary, it is set as the structure which added 0.001-1 weight% of the wasp extract extracted from a wasp.
The addition of the hornet extract is performed as appropriate, for example, by adding the hornet extract at the time of freezing the tofu powder and the honey.
In general, the wasp extract is said to have an effect of preferentially burning body fat, and therefore, it is possible to promote the burning of the absorption component.

If necessary, when the honey is mixed with the frozen tofu powder, the frozen tofu powder and the honey are separately heated to 25 ° C. to 63 ° C., respectively.
Thereby, the mixability of frozen tofu powder and honey improves. Moreover, if honey is heated exceeding 63 degreeC, an enzyme and a nutrient will be killed and flavor will also be impaired. Since it is 63 degrees C or less, the enzyme and nutrient which honey originally has are hold | maintained and preservability is improved reliably.
In this case, it is effective to heat the frozen tofu powder and honey to 40 ° C to 63 ° C, respectively. Thereby, the mixability of frozen tofu powder and honey further improves.

Furthermore, it is set as the structure which made the moisture content 10 to 20 weight% as needed.
As a result, the moisture content is close to that of general dry soybeans, and the nutritional supplement has a moist texture, and when it is contained in the mouth, it is easily dissolved by saliva and therefore easy to eat.

In addition, the method for producing a dietary supplement according to the present invention for achieving the above object is the production of a dietary supplement that produces a solid dietary supplement in which honey is mixed in a predetermined ratio with a powder of food made from soybeans. In the method
A frozen tofu powder obtained by pulverizing frozen tofu is used as the powder of the food, and only honey is used as a sugar material. The particle size of the frozen tofu powder is 3 mm or less, the frozen tofu powder is 45 ± 5 wt%, and the honey is 55 ± 5 wt. The frozen tofu powder and honey are heated separately to 25 ° C. to 63 ° C., the kneaded frozen tofu powder and honey are kneaded, and the kneaded frozen tofu powder and honey are mixed. And a molding step for molding.

  Thus, as described above, frozen tofu powder and honey are mixed at a predetermined ratio, and even if only honey is used as a sugar material, the storability of honey is not impaired and long-term storage is possible. . In addition, because frozen tofu is porous, honey is well absorbed, so frozen tofu powder contains oil and fat components that easily oxidize, but since honey coats the fat and oil components during kneading, the fat and oil components are oxidized. Can be prevented. Furthermore, since honey has an antibacterial effect, it can prevent the decay of proteins and sugars. In addition, the components of frozen tofu are generally 8.1% by weight of water, 50.2% by weight of protein, 33.4% by weight of lipid, 5.3% by weight of sugar, and 0.2% by weight of fiber. (Refer to the Japanese Food Standard Ingredients Table), the protein component per unit weight is extremely high compared to the flour, while the fiber component is extremely low, greatly improving the absorption efficiency of useful components It is done.

In addition, the frozen tofu powder is 45 ± 5% by weight and the honey is 55 ± 5% by weight, making it easy to mold, easy to eat, and without sacrificing the characteristics of the frozen tofu powder and honey. Storage can be improved while supplying.
Furthermore, since the particle size of the frozen tofu powder is 3 mm or less, it becomes easy to mold. In addition, the texture such as touch of the tongue is improved.

  Furthermore, when the honey is mixed with the frozen tofu powder, the frozen tofu powder and the honey are heated separately to 25 ° C. to 63 ° C., respectively, so that the mixing property of the frozen tofu powder and the honey is improved. Moreover, if honey is heated exceeding 63 degreeC, an enzyme and a nutrient will be killed and flavor will also be impaired. Since it is 63 degrees C or less, the enzyme and nutrient which honey originally has are hold | maintained and preservability is improved reliably.

  And it is set as the structure which heats frozen tofu powder and a honey to 40 to 63 degreeC in the said heating process as needed. Thereby, the mixability of frozen tofu powder and honey further improves.

Moreover, it is set as the structure which adds 0.001-1 weight% of the wasp extract extracted from a wasp as needed.
The addition of the hornet extract is performed as appropriate, for example, by adding the hornet extract at the time of freezing the tofu powder and the honey.
In general, the wasp extract is said to have an effect of preferentially burning body fat, and therefore, it is possible to promote the burning of the absorption component.

Furthermore, it is set as the structure which provided the water | moisture-content adjustment process which makes the water | moisture content of a dietary supplement food 10 to 20 weight% as needed after the said shaping | molding process as needed.
As a result, the moisture content is close to that of general dry soybeans, and the nutritional supplement has a moist texture, and when it is contained in the mouth, it is easily dissolved by saliva and therefore easy to eat.

  According to the present invention, the frozen tofu powder and honey are kneaded, so that the storability of honey is not impaired, and long-term storage is possible. In frozen tofu, the protein component per unit weight is extremely high compared to kinako flour, while the amount of useful components discharged together with the fiber is extremely small because of the small amount of fiber. Absorption efficiency can be greatly improved. For example, it can be effectively used when it is desired to be used as a supplement for muscle enhancement.

It is a figure which shows the manufacturing method of the dietary supplement which concerns on embodiment of this invention. It is a flowchart which shows the manufacturing method of the dietary supplement which concerns on embodiment of this invention.

  Hereinafter, based on an accompanying drawing, the manufacturing method of the dietary supplement and the dietary supplement concerning the embodiment of the present invention is explained.

  As shown in FIG.1 and FIG.2, the manufacturing method of the dietary supplement which concerns on embodiment of this invention is the nutritional supplement S which mixed the honey as a sugar material with the powder of the foodstuff which used soybeans as the raw material in a predetermined ratio. Is to be manufactured. In the dietary supplement S according to the present embodiment, frozen tofu powder obtained by pulverizing frozen tofu is used as a powder of food made from soybean, and only honey is used as a sugar material.

Frozen tofu is obtained by freezing, aging and drying raw tofu, and is porous. For example, the components of frozen tofu are 8.1% moisture, 50.2% protein, 33.4% lipid, 5.3% carbohydrate, and 0.2% fiber. (Japanese food standard ingredient table).
The frozen tofu powder is obtained by pulverizing this frozen tofu. The pulverization is performed using, for example, a known mill such as wheat flour.
The particle size of the frozen tofu powder is 3 mm or less. For example, it determines suitably between 40-900 mesh. The frozen tofu powder is used in an amount of 45 ± 5% by weight with respect to 100% by weight of the dietary supplement.

  Honey 10 is widely known as a sugar material that can be stored in units of thousands of years, and is a food containing many types of vitamins and minerals. The honey 10 is used at 55 ± 5% by weight with respect to 100% by weight of the dietary supplement. The honey 10 has a sugar content of 78 wt% to 88 wt% and a water content of 12 wt% to 22 wt%. In the embodiment, the sugar content is 80% by weight and the water content is 20% by weight.

  Moreover, in embodiment, the hornet extract 11 extracted from a wasp is added 0.001-1weight%. In the embodiment, the sum of the honey 10 and the wasp extract is 55% by weight.

  As shown in FIG. 2, the present manufacturing method includes a heating step 20 for separately heating the frozen tofu powder 1 and the honey 10, and a kneading step 30 for kneading the heated frozen tofu powder 1 and the heated honey 10. It is comprised with the shaping | molding process 40 which shape | molds the frozen tofu powder 1 and the honey 10. As shown in FIG. In addition, after the forming step 40, a moisture adjustment step 50 is provided in which the moisture content of the dietary supplement S is 10% to 20% by weight. Below, each process is demonstrated in detail.

First, the heating process 20 will be described. As shown in FIG.1 and FIG.2, the frozen tofu powder 1 and the honey 10 are put into the separate containers 21a and 21b, respectively, for example, the containers 21a and 21b are heated indirectly, such as hot water. The frozen tofu powder 1 and the honey 10 are heated to 25 ° C. to 63 ° C., respectively. More desirably, heating is performed at 40 ° C to 63 ° C. In the embodiment, the frozen tofu powder 1 is heated to 40 ° C. and the honey 10 is heated to 55 ° C.
By heating the frozen tofu powder 1 to 40 ° C. and the honey 10 to 55 ° C., the mixing property of the frozen tofu powder 1 and the honey 10 is improved. In addition, since the honey 10 is heated to 55 ° C., the enzyme and nutrients inherent to the honey 10 are retained, and the storage stability is reliably improved.

Next, the kneading step 30 will be described. As shown in FIGS. 1 and 2, the heated frozen tofu powder 1 and the heated honey 10 are put in a single container 31 and kneaded. Specifically, first, the frozen frozen tofu powder 1 is put into a stirring container 31 having a stirring function for automatically stirring an object in the container. And the heated honey 10 is put little by little in the state which the stirring container 31 was driven. The hornet extract 11 is also added. Kneading is carried out while adjusting these amounts so that the frozen tofu powder 1 is 45% by weight and the honey 10 and the hornet extract 11 are 55% by weight with respect to 100% by weight of the dietary supplement.
Under the above water content conditions, frozen tofu powder 1 can be 45 wt% and honey 10 containing hornet extract can be 55 wt%, so that the water content after molding can be 10 wt% to 20 wt%. Therefore, it has a moist texture, and when it is contained in the mouth, it is easily dissolved by saliva and becomes easy to eat. Further, by using 45% by weight of the frozen tofu powder 1 and 55% by weight of the honey 10 containing the hornet extract, it is easy to become a lump without becoming tattered. Furthermore, although the frozen tofu powder 1 contains an easily oxidizable oil and fat component, the honey 10 covers the oil and fat component during kneading, so that the oil and fat component can be prevented from being oxidized. Furthermore, since the honey 10 has an antibacterial effect, it can prevent the decay of proteins and sugars.

Next, the molding process 40 will be described. As shown in FIGS. 1 and 2, the kneaded frozen tofu powder and honey are placed in a rectangular mold 41, for example. And while applying a pressure, it heats and shape | molds. When the heat is removed, the oil and fat component is solidified and the solidification property is improved, so that it can be molded into a solid form. In addition, the kneaded frozen tofu powder and honey may be formed into, for example, a plate having a thickness of 1 cm and then cut into an appropriate size.
By using 45% by weight of the frozen tofu powder 1 and 55% by weight of the honey 10 containing the hornet extract, it is easy to solidify and mold. Moreover, since it shape | molds in the shape which is easy to eat, for example, it becomes possible to pick and eat with one hand, and it can eat easily.

  Next, the moisture adjustment process 50 will be described. As shown in FIGS. 1 and 2, if the moisture content of the formed dietary supplement S is large, the moisture content of the dietary supplement S is adjusted in the moisture adjustment step 50. For example, after the molding, the water content becomes 10% by weight to 20% by weight. For example, excess water is removed by a vacuum decompressor or the like so as to be 12.5 wt% to 16.5 wt%.

  Since the dietary supplement S manufactured in this way uses only honey 10 as a sugar raw material, it can be stored for a long period of time without impairing the preservability of honey 10. Moreover, since it can shape | mold in the shape which is easy to eat, the frozen tofu powder 1 and the honey 10 with high nutritional value become easy to eat.

  In addition, the components of frozen tofu are generally 8.1% by weight of water, 50.2% by weight of protein, 33.4% by weight of lipid, 5.3% by weight of sugar, and 0.2% by weight of fiber. (Japanese food standard ingredient table), protein component per unit weight is extremely high compared to kin flour, while fiber component is extremely low, so the absorption efficiency of useful components such as protein is greatly increased Can be improved.

  Moreover, although the wasp extract is added to the dietary supplement S, it is generally said that the wasp extract has an effect of preferentially burning the body fat, and therefore, the combustion of the absorption component is promoted. be able to.

In the above-described embodiment, the frozen tofu powder 1 having a water content of 8.1% by weight is used. However, the present invention is not necessarily limited to this, and any percentage may be used and may be changed as appropriate.
Further, in the above embodiment, the frozen tofu powder 1 is 45% by weight and the honey 10 and hornet extract 55% by weight as the predetermined ratios, but is not necessarily limited to this, and the frozen tofu powder is 45 ± 5% by weight. Honey may be in the range of 55 ± 5% by weight, and may be changed as appropriate.
Furthermore, in the said embodiment, although the frozen tofu powder 1 was heated at 40 degreeC and the honey was heated to 55 degreeC, it is not necessarily limited to this, What is necessary is just in the range of 25 degreeC-63 degreeC, and changes suitably. There is no problem.

  The dietary supplement of the present invention is useful as a so-called sports supplement that slows fatigue, increases muscle strength, and increases physical strength in various sports. In particular, it is suitable for use for purposes such as muscle training, muscle retention, strengthening, and strengthening because of its high protein content and reduced fiber content. Of course, it can be used not only as a supplement but also as a candy.

S dietary supplement 1 frozen tofu powder 10 honey 11 wasp extract 20 heating process 21 container 30 kneading process 31 stirring container 40 molding process 41 mold 50 moisture adjustment process

Claims (5)

In a solid nutritional supplement produced by mixing honey as a sugar material in a predetermined ratio with a powder of food made from soybeans,
Using frozen tofu powder obtained by pulverizing frozen tofu as a powder of the above food, and using only honey as a sugar material,
Frozen tofu powder 45 ± 5 wt%, and the honey 55 ± 5 wt%, the frozen tofu powder particle size, to less than 3mm, dietary supplement, characterized in that the water content in the 10% to 20% .   The dietary supplement according to claim 1, wherein 0.001 to 1% by weight of a wasp extract extracted from a wasp is added. In the method for producing a dietary supplement, a solid dietary supplement is produced by mixing honey in a predetermined ratio with a powder of food made from soybeans.
A frozen tofu powder obtained by pulverizing frozen tofu is used as the powder of the food, and only honey is used as a sugar material. The particle size of the frozen tofu powder is 3 mm or less, the frozen tofu powder is 45 ± 5 wt%, and the honey is 55 ± 5 wt. The frozen tofu powder and honey are heated separately to 25 ° C. to 63 ° C., the kneaded frozen tofu powder and honey are kneaded, and the kneaded frozen tofu powder and honey are mixed. It is characterized by comprising a molding step for molding, and a moisture adjusting step for setting the moisture content of the dietary supplement to 10 wt% to 20 wt% when the moisture content exceeds 20 wt% after the molding step. A method of manufacturing a dietary supplement. The method for producing a dietary supplement according to claim 3 , wherein in the heating step, the frozen tofu powder and the honey are heated to 40 ° C to 63 ° C, respectively. Claim 3 or 4 manufacturing method of the dietary supplement of wherein adding a wasp extract extracted from vespid 0.001 wt%.

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