JPS5930383B2 - Method for manufacturing nutritional food - Google Patents

Description

[Detailed Description of the Invention] The present invention uses edible yeast to act on the most nutritious Aotomugi among the rice crops to form malt, thereby converting the bitter taste (nige taste) unique to Coix adlay into saccharification. This is mixed with buckwheat powder, which contains rutin and improves blood circulation, and seaweed, which contains a large amount of calcium and has the effect of preventing blood from coagulating.It also contains carbohydrates, calcium, phosphorus, and vitamin AB. A large amount of soybean powder is mixed in, and the adlay powder that has been saccharified by the action of yeast is further mixed with a separate adlay powder that is about half the amount of the adlay powder that has been separately saccharified. .

This is because the pearl barley powder that has been malted first augments the inherent components of the pearl barley that have changed in quality during the malting.

The detailed process of the present invention is as follows: (1) (1-1) After washing and drying refined pearl barley with water and drying it, it is made into a powder in a grinder, and then this powder is lightly mixed with an elixir. Sand roast it, then put it in a steamer and steam it.

(1-2) Transfer the steamed pearl barley powder to a hotbed with linen cloth spread over the bracken and spread it. After lowering the temperature to around 35℃, add the seed koji mold and stir with your hands and a ladle. Then, mix the seed koji mold all over the adlay flour.

(1-3) After mixing the koji mold, stack several koji lids containing 3 liters of this mixed adlay powder per container (in a hill shape in the center) in the koji room. After about 28 hours of keeping the room temperature at around 28 degrees Celsius, when the temperature of the stuffed pearl barley rose to around 38 degrees Celsius, the center of the stuffing was formed into a concave shape to slightly expand the area of the stuffing. After that, after about 5 hours, when the temperature of the filling material rose to around 40℃, the top of the koji cover was covered with koji, etc., and after about 2 hours, the surface of the filling material became yellow-green. When the entire filling becomes soft and elastic, this indicates that the adlay flour has become koji, so take it out of the koji room and place it in a dryer at a temperature of around 95℃, being careful not to stack it up. After drying, it is ground into powder using a grinder, and then passed through a sieve to be carefully selected.

In the above process, the bitterness contained in the adlay flour is completely saccharified by lightly sanding the adlay flour and adding koji mold to make it into koji, thereby completely converting the bitterness contained in the adlay flour into saccharide, and also giving the adlay flour a unique aroma.

(2) Wash the soybeans with water, dry them, turn them into a powder in a pulverizer, lightly sand-burn this powder with a special medicine, put it in a steamer, steam it, dry it in a dryer, and then grind it in a pulverizer. Make into powder.

This process of sand baking and powder processing of soybeans promotes the effects of proteins and other substances contained in soybeans.

(3) Dry carefully selected buckwheat berries, turn them into powder using a crusher, remove the outer skin using a sieve, roast the buckwheat flour in a sand oven, and then put it in a steamer and steam it. After drying in a drier, grind it into powder using a pulverizer.

(4) Coix barley koji in step 1 (1-1 to 1-3) above is made by separately polishing coix barley (Kyoto koji), washed with water, dried, and then ground into powder using a pulverizer. After baking, it is dried in a dryer, and then it is crushed in a grinder to form a powder.

(5) After washing the seaweed wakame with water to remove salt, dry it avoiding direct sunlight, and then grind it into powder using a crusher.

(6) Add 10% of the adlay malt powder from (1) to (5) above, 5% of the soybean powder from (2), and (
A method for producing a nutritional food in which 5 parts of buckwheat powder from step 3), 5 parts of wakame powder from step (5), and finally 5 parts of adlay powder from step (4) are mixed and the mixture is placed in a container. The reason why adlay powder was further added in step (4) of the process of the present invention is as follows.

Conventionally, it has been difficult to continue using coix barley in food and drink products due to the original bitterness, gooey, and astringent tastes of coix barley. Therefore, the present invention has developed a method of making coix barley into koji to produce carbohydrates. The present invention is characterized by increasing the number of adlays and creating a fragrance by combining them.However, in order to make malt from adlays according to the present invention, the fermentation operation is carried out for a long time, so elements unique to adlays are added at that time. (Coixenolide contains a large amount of coixenolide, which is particularly effective in cancer treatment.) The effect of the present invention will be described in detail below. contains large amounts of carbohydrates, calcium, protein, phosphorus, and lipids in addition to the above, and the yeast generated during the practice of the present invention contains large amounts of protein, calcium, phosphorus, and iron; Both the protein and other qualities contained in soba contribute to the promotion of human health, and the soba in the present invention contains carbohydrates, protein, calcium,
In addition to phosphorus, it contains a large amount of rutin, which restores the fragile surface wall and improves blood circulation in the human body.The wakame seaweed of the present invention also contains a large amount of calcium, and this calcium is It has the effect of preventing blood from coagulating, and together with the rutin contained in soba, it prevents abnormal rises in blood, normalizes blood circulation, and further improves the taste.

Therefore, the rutin contained in soba has the effect of doubling the effect when vitamin C acts on it, but when vitamin C encounters strong light and water, its effect may be nullified. In the present invention, wakame seaweed containing a large amount of vitamin C is dried avoiding direct exposure to light, and then powdered.

The most important feature of the present invention is that the bitter, goury, and astringent tastes originally inherent in pearl barley are converted into carbohydrates as they are, creating enzymes and aromas that increase the user's appetite. This product nourishes the human body, and the enzymes, carbohydrates, and other substances contained in this product promote the renewal of the skin tissue on the internal and external surfaces of the human body, resulting in cancerous diseases, dilipidotic diseases, It is highly effective when used in the treatment of tuberculous diseases and hemorrhoidal diseases, so it is highly effective as a health food for these patients, and as an anti-inflammatory food for cancer patients.

Therefore, it is very easy to use this product, and it can be taken out of the container and mixed into food as a seasoning, mixed into soy sauce, miso, moromi, etc., or mixed into confectionery during confectionery manufacturing. The present invention is a novel invention that is used by mixing it with raw materials and has great effects as described above.

Claims (1)

[Claims] 1 (1-1) After washing and drying refined pearl barley with water and drying it, it is made into a powder using a grinder, and then this powder is lightly fried with an elixir, and then further processed. Put it in a steamer and steam it. (1-2) Transfer the steamed pearl barley powder onto a hotbed with a cloth spread over the bracken and spread it, and after lowering the temperature to around 35℃, add the seed koji mold and mix it with your hands and a ladle. Stir to mix the seed koji mold throughout the adlay flour. (1-3) After mixing the koji mold, stack several koji lids containing approximately 3L of this mixed adlay powder per container (koji lid) in a medium-high hill shape in the koji room. After about 28 hours of keeping the indoor temperature at around 28 degrees Celsius, when the temperature of the stuffed pearl barley rose to around 38 degrees Celsius, the center of the stuffing was made concave and the stuffing area expanded slightly. After that, after about 5 hours, when the temperature of the stuffed rice rose to about 40℃, I covered it with a koji lid, and after about 2 hours, the surface of the stuffed tomato became yellow-green. When the entire mixture becomes soft and elastic, it indicates that the adlay has become koji. Therefore, the material is taken out of the koji room and dried in a drier at a temperature of around 95°C, and then ground into powder in a pulverizer and sieved for selection. 2 Wash and dry the soybeans with water, grind them into a powder, lightly roast the powder with an elixir, put it in a steamer, steam it, dry it in a dryer, and then grind it. Make powder by machine. 3. After drying the selected buckwheat berries, grind them into powder using a grinder, remove the outer skin from this powder using a sieve, lightly roast the selected buckwheat flour in a frying pan, and then put it in a steamer. The steamed product is taken out, dried, and then ground into powder using a grinder. 4. Wash and dry white pearl barley, grind it into powder using a pulverizer, lightly roast it with an elixir, put it in a steamer, steam it, and then dry it in a dryer. Grind into powder using a grinder. 5. After washing the seaweed wakame with water to remove salt, dry it out of direct sunlight, and then grind it into a powder using a crusher. 6 Mix 10 parts of the pearl barley powder produced in steps 1 to 5 above, 5 parts of soybean powder, 5 parts of soba powder, 5 parts of pearl barley powder, and 5 parts of seaweed powder, and mix well. A method of manufacturing nutritional foods in which the ingredients are placed in a container and sealed.