JPH0241316B2 - - Google Patents
Info
- Publication number
- JPH0241316B2 JPH0241316B2 JP57028294A JP2829482A JPH0241316B2 JP H0241316 B2 JPH0241316 B2 JP H0241316B2 JP 57028294 A JP57028294 A JP 57028294A JP 2829482 A JP2829482 A JP 2829482A JP H0241316 B2 JPH0241316 B2 JP H0241316B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- edible
- natural mineral
- molasses
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 17
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 12
- 239000011707 mineral Substances 0.000 claims description 12
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 210000003278 egg shell Anatomy 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000013379 molasses Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019195 vitamin supplement Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 4
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 235000010755 mineral Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000015872 dietary supplement Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- -1 edible yeast Natural products 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011738 major mineral Substances 0.000 description 1
- 235000011963 major mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、日本人に不足しやすいミネラル、
ビタミンを、食用酵母を主体とした天然物ばかり
から摂取でき、また、味覚においても比較的食べ
易く、おいしい天然ミネラルビタミン補給剤の製
造法に関する。[Detailed Description of the Invention] (Field of Industrial Application) This invention provides minerals that Japanese people tend to lack,
This invention relates to a method for producing a natural mineral vitamin supplement that allows vitamins to be taken only from natural products, mainly edible yeast, and is relatively easy to eat and delicious in terms of taste.
（従来の技術及びその問題点）
従来、酵母を主剤とした栄養剤については、い
ろいろ提案され、実用に供せられているが、これ
らは栄養捕給剤としては理想的であつても、いろ
いろな欠点がある。例えば、毎日摂取すべきミネ
ラルとビタミンの中で、酵母には欠けたものがあ
るので、前記栄養剤のみでは十分といえない問題
点があつた。(Prior art and its problems) Conventionally, various nutritional supplements based on yeast have been proposed and put into practical use, but although they are ideal as nutritional scavengers, there are various There are some drawbacks. For example, yeast lacks some of the minerals and vitamins that should be ingested every day, so there is a problem that the above-mentioned nutritional supplements alone are not sufficient.
（問題点を解決する為の手段）
そこで、酵母に欠けたいろいな栄養素を天然物
で補強し、酵母独特のくせのあるにおいを改善し
て食べ易くし、ミネラルの強化と甘味の改良のた
めに糖蜜、麦芽エキスを使つて味を良くするとと
もに、ミネラルのバランスを良くしたのである。(Means to solve the problem) Therefore, we supplemented various nutrients that yeast lacked with natural products, improved yeast's characteristic odor to make it easier to eat, strengthened minerals, and improved sweetness. Molasses and malt extract were used to improve the taste and balance of minerals.
即ちこの発明は、食用酵母40％〜50％に、糖蜜
10％〜25％と、卵殻５％〜20％を加えて十分攪拌
し、これに麦芽エキス５％〜20％、昆布パウダー
１％〜５％および生ジンジヤー1.0％前後を添加
して攪拌混合した後、減圧乾燥し、顆粒化するこ
とを特徴とする天然ミネラルビタミン補給剤の製
造法である。 That is, this invention adds molasses to 40% to 50% of edible yeast.
10% to 25% and 5% to 20% of eggshells were added and stirred thoroughly. To this, 5% to 20% of malt extract, 1% to 5% of kelp powder, and around 1.0% of raw ginger were added and mixed with stirring. This is a method for producing a natural mineral vitamin supplement, which is then dried under reduced pressure and granulated.
また、酵母を主体としてもカルシウムが不足す
るので、この発明では卵殻を高圧殺菌し、衛生的
に無菌化し、効率よく摂取できるように処理して
添加している。従つて、この発明品を１日８ｇ食
べることにより、日本人に不足しがちなカルシウ
ム分、鉄分等の主要ミネラルの、１日の所要摂取
量の３分の１を取ることができるように配合され
ている。 In addition, since calcium is insufficient even if yeast is the main ingredient, in this invention, eggshells are sterilized under high pressure, hygienically sterilized, and treated so that they can be ingested efficiently before being added. Therefore, by eating 8g of this invented product a day, it is formulated so that one-third of the daily intake of major minerals such as calcium and iron, which Japanese people tend to lack, can be obtained. has been done.
この発明の製品は、天然物ミネラル、ビタミン
補給剤であるので、食べ易くするために嗜好に合
うジンジヤーの風味を添え、また、ミネラルを補
強するために昆布を使い、この両者により、おい
しく、食べ易い栄養剤としたのである。 The product of this invention is a natural mineral and vitamin supplement, so it is flavored with ginger to make it easier to eat, and kelp is used to reinforce the minerals. It was made into an easy nutritional supplement.
次に、この発明の製品では添加剤を加えたの
で、従来、食用酵母を食べるのを好まなかつた子
供又は老人、或いは若い女性でも習慣的に食べら
れるようになり、嗜好に適するものである。 Secondly, since the product of the present invention contains additives, even children, the elderly, or young women who previously did not like to eat edible yeast can now habitually eat it, making it palatable.
この発明の製品は、食用酵母を主剤とする天然
ミネラルビタミン補給剤であるから、食用酵母は
多い程良いけれども、他の材料に比し、余り多い
と風味を損なうことになる。従つて、食用酵母は
40％〜50％、糖蜜は10％〜25％、麦芽エキスは10
％〜20％が好ましい。また、卵殻はカルシウムの
補給の面から５％〜20％が好ましく、昆布パウダ
ーは風味改善の観点から１％〜５％が好ましい。 The product of this invention is a natural mineral vitamin supplement that uses edible yeast as a main ingredient, so the more edible yeast the better, but if it is too much compared to other ingredients, the flavor will be impaired. Therefore, edible yeast
40%-50%, molasses 10%-25%, malt extract 10
% to 20% is preferred. Further, the eggshell content is preferably 5% to 20% from the viewpoint of calcium supplementation, and the kelp powder is preferably 1% to 5% from the viewpoint of flavor improvement.
また、この発明は、比較的量の多い主要原料
と、量の少ない添加原料とを分けて攪拌混合した
ので、均一混合物にすることが容易であり、かつ
顆粒化により食用に供し易くなつた。 In addition, in this invention, the main raw material, which is relatively large in amount, and the additional raw material, which is small in amount, are separately stirred and mixed, so it is easy to make a homogeneous mixture, and it is easy to make it edible by granulating it.
（実施例）
次に、この発明の実施例について説明すれば、
食用酵母47.5Kgに、卵殻を精製して得た卵殻カル
シウム16.8Kgと、糖蜜20.1Kgを加えて十分攪拌
し、更に麦芽エキス11.2Kg、昆布パウダー3.4Kg
および生ジンジヤー１Kgを夫々添加して攪拌混合
した後、減圧乾燥（160mmHgで４時間）し、８〜
20メツシユの顆粒状の製品とする。(Example) Next, an example of the present invention will be described.
Add 16.8 kg of eggshell calcium obtained by refining eggshells and 20.1 kg of molasses to 47.5 kg of edible yeast, stir thoroughly, and add 11.2 kg of malt extract and 3.4 kg of kelp powder.
After adding 1 kg of raw ginger and stirring and mixing, dry under reduced pressure (160 mmHg for 4 hours),
The product is made into 20 mesh granules.
前記はこの発明の実施例を示すもので、各成分
の割合は実例をそのまま記載したものであるが、
実験の結果によれば、製品として、食用酵母40％
〜50％、糖蜜10％〜25％、麦芽エキス10％〜20
％、卵殻５％〜20％の範囲が好適である。また、
昆布パウダーおよび生ジンジヤーは少量用いる
が、昆布パウダー１％〜５％、生ジンジヤー１％
前後が好適であつた。 The above shows an example of this invention, and the proportions of each component are described as they are in the actual example.
According to the results of the experiment, as a product, edible yeast 40%
~50%, molasses 10%~25%, malt extract 10%~20
%, preferably in the range of 5% to 20% eggshell. Also,
A small amount of kelp powder and raw ginger are used, but 1% to 5% of kelp powder and 1% of raw ginger are used.
The front and back were suitable.
（発明の効果）
この発明の製品によれば、各原料を攪拌混合し
た後、減圧乾燥し、次いで造粒し、顆粒状製品と
するので、これを食品に混入して食用に供し、又
はそのまま服用することもできる。特に消化吸収
を促進し、カルシウムを主体とするミネラル類、
ビタミン類を有効に補給することができる効果が
ある。(Effect of the invention) According to the product of this invention, each raw material is stirred and mixed, then dried under reduced pressure, and then granulated to form a granular product, which can be mixed into food and used for consumption, or as it is. It can also be taken. Minerals, mainly calcium, which particularly promote digestion and absorption,
It has the effect of effectively replenishing vitamins.
また、ジンジヤー及び昆布を添加したので、風
味を改善し、嗜好に適するようにした効果があ
る。 In addition, since ginger and kelp are added, the flavor is improved and made more palatable.
この発明は、比較的含有量の多い主要原料を攪
拌混合した後、含有量の少ない添加原料を加えて
再び攪拌混合するので、少ない原料を均一に混合
できる効果がある。また、減圧乾燥するために、
ビタミンなどの温度により変化し易い成分をその
まま内在させることができる。更に顆粒化したの
で、溶解し易く、消化吸収を一層促進させること
ができるなどの諸効果がある。 In this invention, after the main raw materials having a relatively large content are stirred and mixed, additional raw materials having a low content are added and stirred and mixed again, so that it is possible to uniformly mix a small amount of raw materials. In addition, in order to dry under reduced pressure,
Components that change easily depending on temperature, such as vitamins, can be incorporated as they are. Furthermore, since it is granulated, it has various effects such as being easily soluble and further promoting digestion and absorption.
Claims (1)
卵殻５％〜20％を加えて十分攪拌し、これに麦芽
エキス５％〜20％、昆布パウダー１％〜５％およ
び生ジンジヤー1.0％前後を添加して攪拌混合し
た後、減圧乾燥し、顆粒化することを特徴とする
天然ミネラルビタミン補給剤の製造法。 ２ 食用酵母をビール酵母と乳酵母の混合物とし
た特許請求の範囲第１項記載の天然ミネラルビタ
ミン補給剤の製造法。[Claims] 1. 40% to 50% edible yeast, 10% to 25% molasses,
Add 5% to 20% of eggshells and stir thoroughly. To this, add 5% to 20% of malt extract, 1% to 5% of kelp powder, and around 1.0% of raw ginger, stir and mix, dry under reduced pressure, and make granules. A method for producing a natural mineral vitamin supplement characterized by the following: 2. The method for producing a natural mineral vitamin supplement according to claim 1, wherein the edible yeast is a mixture of beer yeast and milk yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57028294A JPS58146254A (en) | 1982-02-24 | 1982-02-24 | Natural mineral and vitamin supplement |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57028294A JPS58146254A (en) | 1982-02-24 | 1982-02-24 | Natural mineral and vitamin supplement |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58146254A JPS58146254A (en) | 1983-08-31 |
| JPH0241316B2 true JPH0241316B2 (en) | 1990-09-17 |
Family
ID=12244593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57028294A Granted JPS58146254A (en) | 1982-02-24 | 1982-02-24 | Natural mineral and vitamin supplement |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58146254A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07308147A (en) * | 1994-05-17 | 1995-11-28 | Nikken Food Kk | Antistress bread and its preparation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS504266A (en) * | 1973-05-11 | 1975-01-17 | ||
| JPS5626179A (en) * | 1979-08-09 | 1981-03-13 | Kinnosuke Iizuka | Healthful drug |
| JPS56137868A (en) * | 1980-03-30 | 1981-10-28 | Kinjirushi Wasabi Kk | Grating processing method of natural spice |
-
1982
- 1982-02-24 JP JP57028294A patent/JPS58146254A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS504266A (en) * | 1973-05-11 | 1975-01-17 | ||
| JPS5626179A (en) * | 1979-08-09 | 1981-03-13 | Kinnosuke Iizuka | Healthful drug |
| JPS56137868A (en) * | 1980-03-30 | 1981-10-28 | Kinjirushi Wasabi Kk | Grating processing method of natural spice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58146254A (en) | 1983-08-31 |
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