JPH037564A - Preparation of healthy food - Google Patents

Abstract

PURPOSE:To prepare a novel healthy food having a high nutritive value by mutually mixing the ground freeze-dried product of vinegared soybean, the ground freeze-dried product a germinated unpolished rice and the ground dried product of tangle roots. CONSTITUTION:Vinegared soybeans prepared by a conventional method are freeze-dried and ground. Unpolished rice received in a container is mixed with water poured therein, germinated in a length of approximately 1-3mm while preventing the breeding of bacteria, etc., freeze-dried and subsequently ground. Commercially available tangle roots are sufficiently dried, e.g. by a sunlight drying method and ground. The ground products are mixed with each other, e.g. in the same amounts, respectively, and subsequently molded into granules or tablets by a conventional method to provide the objective healthy food, which is stored in a moisture-proof container. The healthy food can be readily eaten, mixed with milk and stored for a long period.

Description

DETAILED DESCRIPTION OF THE INVENTION Technical Field of the Invention The present invention relates to a method for producing a novel health food with high nutritional value by mixing vinegared soybeans, brown rice, and kelp root.

Conventional technology When soybeans are treated with vinegar, vinegar soybeans are obtained. Vinegar soybeans are a healthy food and are loved by many people (and finished products are also available commercially).

Brown rice is more nutritious than white rice, and many processed products have been developed that make it easier to eat. It is said that brown rice, which is soaked in about twice the volume of water and allowed to sprout slightly, is especially nutritious and can be ingested into the body in a high-quality state.

Kelp consists of long strip-shaped leaves, short columnar parts, and divided root-like parts. The whole kelp is dried in the sun, and the long leaves are generally edible. On the other hand, what is called root kelp is the part of the sun-dried kelp leaves from the base to the stem, and is generally not edible because it is hard and not very tasty. However, root kelp is rich in nutrients, including calcium, other minerals, iron, and vitamins A, B, B, and C. Calcium, in particular, is active calcium that is rich in vitamin D, about 200% of beef.
It is currently attracting attention as an excellent health food. Kelp root is commercially available in the form of tablets or granules that are easy to take.

Vinegar soybeans, brown rice, and root kelp each have unique nutritional value and are praised as health foods, but it is a bit cumbersome to eat them on the side every day, so it is important to develop processed foods that contain all of them. If this were the case, highly valuable health foods containing a wide variety of nutrients would be obtained, which would be of great help in promoting health.

OBJECTS OF THE INVENTION An object of the present invention is to provide a method for producing a novel health food with high nutritional value containing a combination of vinegared soybeans, germinated brown rice, and kelp root.

Another object of the present invention is to provide the above-mentioned novel health food that is easy to eat and can be stored for a long period of time.

Structure of the Invention The present invention involves grinding (a) a freeze-dried product of vinegared soybeans, (b) a freeze-dried product of germinated brown rice, and (c) a dry product of kelp root, and then mutually pulverizing each of the obtained powders. The present invention relates to a method for producing a health food that involves mixing.

Vinegar soybeans can be produced according to conventional methods, for example, by the following method. Wash the dried soybeans with water, drain well, and lightly fry over low heat. Put the roasted soybeans into a container,
Pour in about twice the volume of vinegar or more than the amount of soybeans, and cover with a lid. Leave in a cool, dark place until the soybeans absorb the vinegar and expand, rising to twice their height. This standing period is about 1-2 days. Next, add a small amount of vinegar so that the soybeans do not come out above the surface of the vinegar, and if the soybeans absorb more vinegar and rise up, add another small amount of vinegar in the same way. Repeat the above operation of adding vinegar many times until the soybeans no longer absorb the vinegar, stop adding vinegar, seal the container, and leave it for about 7-10 days. This produces vinegared soybeans, which are then placed in a colander to remove excess vinegar. The obtained vinegared soybeans are freeze-dried according to a conventional method, and then ground.

Process brown rice as follows. Place brown rice in a container, pour water to about twice its height, and soak for about 3 to 5 days. Change the water every day to prevent undesirable situations such as bacterial growth. 1 length on brown rice while soaking in water
Thin buds about 3 mm in diameter emerge, and at this stage the water is removed and freeze-dried, followed by crushing.

As mentioned above, kelp root is known as a health food and is commercially available in the form of granules or tablets.Kelp root powder is made by separating kelp root from dried kelp and further drying it in the sun. It can be produced by thoroughly drying it and then applying it to a pulverizer.

According to the present invention, each of the vinegared soybeans, germinated brown rice, and kelp root is dried by the above-described drying method, and then pulverized. In the crushing process, it is advantageous to first coarsely crush and then finely crush these individual raw food products in order to avoid them becoming impossible to crush due to increased stickiness.

The powders of the three types of raw material foods thus obtained are mixed in any ratio, for example, in equal amounts. The resulting mixture is formed into granules or tablets according to conventional methods;
Store in a moisture-proof container. In the case of granules, it is preferable to divide them into individual doses and seal them in a moisture-proof material (for example, aluminum foil).

The health food of the present invention is preferably taken in an appropriate amount once or several times a day. When this health food is dissolved in milk, the taste of this food and milk will mix, giving it a good flavor, and the nutrients of milk will also be ingested, resulting in very good effects.

Example (i) Production of vinegared soybeans 500 g of dried soybeans were washed with water and immediately drained, then the soybeans were boiled over low heat and placed in a cylindrical container up to about 1/3 of the height. Commercially available vinegar was poured into the container to about 2/3 of the height, and the lid of the container was closed.

The soybeans were left at room temperature for about 1-2 days until they absorbed the vinegar and expanded to about 2/3 of the height of the container.

The soybeans would still expand, but a little vinegar was added to prevent the soybeans from rising above the surface of the vinegar.

When the soybeans absorbed more vinegar, I added a little more vinegar in the same way. After that, adding vinegar was repeated many times until the soybeans no longer absorbed the vinegar. After the soybeans were saturated with vinegar, the container was sealed and left for about 8 days. This yielded vinegared soybeans, which were placed in a colander to remove excess vinegar, then placed in a freeze dryer to dry and pulverize.

(ii) Germination and drying of brown rice 500 g of brown rice was placed in a container to about 1/3 of its height, water was then poured to about 2/3 of the height of the container, and the container was left to stand at room temperature. The water was changed after one day, and the water was changed once every day thereafter. After about 5 days, white whisker-like buds with a length of 1 to 31 mm appeared on the brown rice.

The germinated brown rice obtained was freeze-dried and ground in a conventional manner.

(iii) Production of kelp root 500 g of kelp root was cut into appropriate sizes, thoroughly dried and crushed according to a conventional method.

(1v) Mixing of the above three types of raw material foods The freeze-dried powders of vinegared soybeans, germinated brown rice, and root kelp obtained by the above method were mixed at a mixing ratio (weight ratio) of about 1:1:1. The health food of the present invention thus obtained was divided into single doses, and each portion was sealed and packaged with aluminum foil.

Effects of the Invention The health food obtained by the present invention is a novel health food made by mixing vinegared soybeans, brown rice, and kelp root, which are popular among many people due to their high nutritional value. Therefore, it contains a wide variety of nutrients and is an excellent health food. Furthermore, according to the present invention, since the raw food is dried by the method described above, loss of nutrients is sufficiently prevented.

In addition, the health food that is the final product of the present invention is packaged in moisture-proof packaging and can be stored for a long period of time. Furthermore, the health food of the present invention goes well with milk, is delicious when dissolved in milk, and is very good for health as it also contains the nutrients of milk. Thus, the present invention provides a novel health food that is highly nutritious and delicious.

Claims (1)

[Claims] 1) (a) Freeze-dried vinegar soybean, (b) Freeze-dried germinated brown rice, and (c) Dried kelp root are respectively ground, and the resulting powders are mixed together. A method for producing a health food, characterized by mixing with. 2) Claim 1 for manufacturing a health food in the form of granules or tablets
The method for producing the health food described in .