JPS59224651A - Soya milk containing makomo - Google Patents

Abstract

PURPOSE:To provide the titled soya milk free from the characteristic taste and smell of soya milk and having excellent taste and health-giving effect, by adding pulverized MAKOMO (Zizania latifolia Turcz.) or its extracted liquid to soya milk. CONSTITUTION:For example, MAKOMO, especially its young buds or young leaves, are pulverized and dispersed in 6 times weight of water, and the supernatant liquid is collected, or ultrafine powder of MAKOMO having a particle diameter of 0.1-0.5mu is mixed with 50 times weight of honey water. The objective drink can be prepared by adding 1pt.wt. of the liquid to 2pts.wt. of soya milk.

Description

[Detailed description of the invention] This invention relates to an extremely delicious health drink.

In recent years, soybean juice, known as soy milk, has become popular as a health drink, but it is still difficult to say that it is delicious, partly because it has a strong taste and smell, and many people are reluctant to drink it. . Of course, orange juice, coffee,
Alternatively, there are products that add maltose, etc., but they do not necessarily create a harmonious and unique taste, and because they lack uniqueness and require other admixtures, the distinctive flavor of soy milk is lost. There is a tendency to

The present invention aims to provide soymilk that has a unique and valuable taste and health effects different from those mentioned above.If this is explained along with examples, firstly, it is a soybean milk that has a unique and valuable taste and health effects. A perennial plant, especially its young buds and young leaves, are powdered without fermentation while retaining chlorophyll by a method of a separate application. Mix and disperse this in about 6 times the amount of water and take the supernatant liquid, or use a wet ball mill pneumatic method to ultra-finely powder the powder to about 01 to 05 μm in particle diameter, and then add about 50 times the amount (by weight). The mixture is mixed with honey-dissolved water (ratio) at a ratio of 1 part by weight to 2 parts by weight of conventional soymilk, and the resulting mixture is sealed and packaged to produce a product. It is preferable that the green leaves used at this time are green ones that are not fermented in this way, but there is no need to be limited to this, and fermented ones or a liquid made by grinding the leaves without pulverizing them may also be used.

Also, you can add sugar at a concentration that suits your needs,
Honey is most desirable.

The soybean milk obtained in this way has completely lost the characteristic taste and odor of soymilk, or it has a completely harmonious, delicious taste and is easy to drink, yet has a unique lightness and richness. It has become something that can be called a work of art. In addition, from a health perspective, the nutrients in the soybeans, which are the fruit components, are supplemented with the nutrients in the leaves, which are the components of the soybeans, and this has the effect of slowing down rot and deterioration. Even for people who find it difficult to drink alcohol (this is different from Orange Chounu, coffee, etc.), it has the effect of significantly improving the taste and making it easier to drink.

Patent applicant: Toshio Nagamimi Small salt positive person

Claims (1)

[Claims] Soybean milk containing soybeans characterized by mixing pulverized soybeans or its extract into soymilk.