JPH10215766A - Production of yogurt including fruit of wild rose - Google Patents
Production of yogurt including fruit of wild roseInfo
- Publication number
- JPH10215766A JPH10215766A JP9053799A JP5379997A JPH10215766A JP H10215766 A JPH10215766 A JP H10215766A JP 9053799 A JP9053799 A JP 9053799A JP 5379997 A JP5379997 A JP 5379997A JP H10215766 A JPH10215766 A JP H10215766A
- Authority
- JP
- Japan
- Prior art keywords
- yogurt
- wild rose
- fruits
- roses
- production
- 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.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、野バラの実を粉
末にし、その抽出液を利用した、野バラの実入りヨーグ
ルト製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing yogurt with wild rose nuts by using powder of wild rose nuts and using an extract thereof.
【０００２】[0002]
【従来の技術】従来、牛乳を発酵させたヨーグルトが一
般的に飲用されている。2. Description of the Related Art Conventionally, yogurt obtained by fermenting milk has been generally used.
【０００３】[0003]
【発明が解決しようとする課題】これは次のような欠点
があった。 １． 従来、ヨーグルトは健康食品として認められてい
るが、現代人が不足がちといわれているビタミンＣと繊
維が成分中含まれていない。 ２． ヨーグルト自体の発酵乳独特のかおり、酸味は苦
手な人が多い。 ３． こうした点で、フルーツ、飲むヨーグルトとし
て、果肉そのものが入ったもの、果汁で添加されたもの
と数多く出ているが、添加量にも限りがあり、とり入れ
たいビタミンＣ、繊維の充分な栄養価、味共至らない。
そのため再に砂糖、香料、酸味料、着色料と添加物が多
く、個人の好みに合った選択の食し方は出来ない。 ４． 価格もシンプルなプレーンヨーグルトに比べて高
い。 本発明は、以上の欠点を解決するために発明されたもの
である。This has the following disadvantages. 1. Conventionally, yogurt has been recognized as a health food, but does not contain vitamin C and fiber, which are said to be lacking in modern people. 2. Many people don't like the smell and sourness of yogurt itself. 3. In these respects, as fruit and yogurt to be drunk, there are many that contain the pulp itself and those that are added with juice, but the amount of addition is limited, and vitamin C to be taken in, sufficient nutritional value of fiber, No taste.
For this reason, sugar, flavors, sours, colorings and additives are too many, and it is not possible to make a choice of eating that suits individual tastes. 4. The price is higher than simple plain yogurt. The present invention has been made to solve the above drawbacks.
【０００４】[0004]
【課題を解決するための手段】成熟した野バラの実を粉
末にし、その抽出液と寒天を、生乳に添加するを特徴と
した野バラの実入りヨーグルト製造方法である。The present invention provides a method for producing yogurt containing wild rose nuts, which comprises powdering mature wild rose nuts and adding an extract and agar to raw milk.
【０００５】[0005]
【発明の実施の形態】以下、本発明の実施の形態につい
て説明する。 第１工程 成熟した野バラの実を、その時使う分だけ粉
末にする。 第２工程 水を沸騰させて火を止め、約３０秒おいて湯
が落ち着いたところへ分量の上記の粉末を入れ、すぐふ
たをして５〜６分置き、それを漉して抽出液とする。 第３工程 以上の抽出液と寒天を生乳に添加し、よく攪
拌する。 添加比率は下記の通り。 生乳 ８００〜１，０００ｍｌ 野バラの実粉末 ５ｇ 寒天 ５ｇ 第４工程 上記に、ビフィズス菌、アシドフィルス菌等
を加え、発酵乳とすることで最終製品を得る。 上記成熟した野バラの実について説明する。成熟した野
バラの特性は、レモンの２４倍というレモンの固まりの
ようなものであり、色もきれいな冴えた赤い色である。
味は非常に強い酸味であるがとてもさわやかな味であ
る。又コーヒー、緑茶に比べて食物繊維の含有率が非常
に高い。活性酸素除去酵素ＳＯＤが多く含まれている。Embodiments of the present invention will be described below. 1st step The mature wild rose fruit is powdered as much as it is used at that time. Second step Boil the water to stop the fire, wait about 30 seconds, add the above amount of powder to the place where the water has settled down, close the lid immediately and place it for 5 to 6 minutes, strain it to make an extract . Third step The above extract and agar are added to raw milk and mixed well. The addition ratio is as follows. Raw milk 800 to 1,000 ml Wild rose seed powder 5 g Agar 5 g Fourth step Bifidobacterium, Acidophilus bacteria, etc. are added to the above to obtain fermented milk to obtain a final product. The mature wild rose fruit will be described. The characteristics of a mature wild rose are similar to the mass of a lemon, which is 24 times that of a lemon, and its color is beautiful and bright red.
The taste is very strong but very refreshing. In addition, the content of dietary fiber is much higher than coffee and green tea. It contains a large amount of the active oxygen removing enzyme SOD.
【０００６】[0006]
１． フルーツ、飲むヨーグルトと数多く出ているが、
最も一般的に多くの人に食されているシンプルなプレー
ンヨーグルトに、ビタミンＣ、繊維が含まれたものは他
になく、画期的である。又味もシンプルで個人の好みで
砂糖など好きな量、振りかけるもよし、多様な選択で食
せる。 ２． バランスよい栄養価の他、便通、利尿、美容、強
壮、ホルモンバランスを整える、抗ストレス、毛細血管
を強化すると多くの作用が得られる。 ３． 製造コストは廉価である。 ４． 既存ヨーグルト本体の主成分カルシュームと本発
明のビタミンＣと繊維の３つの大切な栄養素が、最も摂
取吸収しやすい食品とされるヨーグルトで、１日の必要
量の内１カップで約３分の１位摂取できるという目安が
得られる。1. There are many fruits, yogurt to drink,
Simple plain yogurt, which is most commonly eaten by many people, contains no other vitamin C and fiber, and is revolutionary. In addition, the taste is simple and you can sprinkle any amount you like, such as sugar, according to your personal preference, or you can eat it with various choices. 2. In addition to well-balanced nutritional value, many effects can be obtained by improving bowel movement, diuresis, beauty, tonic, hormonal balance, anti-stress and strengthening capillaries. 3. Manufacturing costs are low. 4. Yogurt, which is the most important food that can absorb and absorb the most important nutrients of calcium yogurt and vitamin C and fiber of the present invention, is about 1/3 of the required amount per day. You can get an indication that you can take a lot.
Claims (1)
天を、生乳に添加することを特徴とした野バラの実入り
ヨーグルト製造方法。1. A method for producing a yogurt containing wild rose nuts, comprising powdering wild rose nuts and adding an extract thereof and agar to raw milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9053799A JPH10215766A (en) | 1997-01-31 | 1997-01-31 | Production of yogurt including fruit of wild rose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9053799A JPH10215766A (en) | 1997-01-31 | 1997-01-31 | Production of yogurt including fruit of wild rose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10215766A true JPH10215766A (en) | 1998-08-18 |
Family
ID=12952875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9053799A Pending JPH10215766A (en) | 1997-01-31 | 1997-01-31 | Production of yogurt including fruit of wild rose |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10215766A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100379904B1 (en) * | 2000-06-21 | 2003-04-14 | 최진호 | Functional anti-stress yoghurt using chrysanthemum extract |
| BG66148B1 (en) * | 2009-04-14 | 2011-08-31 | "Лактина" Оод | Food supplement |
| CN103168844A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Rose compound nutritive yoghourt |
| CN103283841A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Peanut yoghourt containing fresh reed rhizome, and preparation method thereof |
-
1997
- 1997-01-31 JP JP9053799A patent/JPH10215766A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100379904B1 (en) * | 2000-06-21 | 2003-04-14 | 최진호 | Functional anti-stress yoghurt using chrysanthemum extract |
| BG66148B1 (en) * | 2009-04-14 | 2011-08-31 | "Лактина" Оод | Food supplement |
| CN103168844A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Rose compound nutritive yoghourt |
| CN103283841A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Peanut yoghourt containing fresh reed rhizome, and preparation method thereof |
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