JPS62285771A - Nutrient composition - Google Patents

Abstract

PURPOSE:To prepare a nutrient composition containing inorganic component and organic component, high digestive efficiency and arbitrarily adjustable calorific value, by liquefying a food, food processing by-product, cake, waste liquid, etc., with microorganism, malt or enzyme. CONSTITUTION:Cereals, miscellaneous cereals, beans, potatoes, defatted soybean, bran or processed cake thereof, etc., is used as a raw material. After sprouting the material if necessary, it is roughly ground, soaked with water by immersing in water, cooked and cooled. The product is inoculated with a microbial strain selected from citric acid-producing strain, kojic acid-producing strain or lactic acid-producing strain, etc., belonging to mold capable of producing organic acid and is liquefied and saccharified by fermentation.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention (Field of Industrial Application) The present invention is a method for converting food or its processing by-products, lees, waste liquid, etc. into a solution using microorganisms, malt, solution conversion/saccharification enzymes, etc. A nutritional composition which contains minerals and organic acids to enhance the intake efficiency and effect, and which has a calorific content adjusted arbitrarily in comparison to the minerals contained.

(Conventional technology) In the diet, less than 70% of food, including staple foods, processed foods, beverages, etc., is processed through refining, preparation, extraction, etc. of grains, cereals, beans, potatoes, sugars, etc. There is also a lack of many nutrients that were originally sufficient. Food has a large amount of minerals and vitamins near the hard skin, but it has poor taste, odor, and digestion, and in many cases, the hard skin is removed by refining and milling, or some components of the food are extracted (refined sugar, sugar, etc.). Currently, the intake of staple foods has decreased to 1% compared to before, and some people are losing weight to prevent obesity. This results in a lack of intake of nutrients, such as calcium, iron, and vitamins 31-2, as well as potassium,
There is a potential deficiency in phytate containing magnesium and phosphorus. Breeding that prioritizes sweetness also leads to a decrease in the content of organic acids and their salts in fruits, and these foods have a considerable decrease in the content of minerals, vitamins, or organic acids compared to the amount of calories they contain. There are also ingredients that are completely absent. Twelve types of salts and essential minerals have been determined to be essential for human beings, and together with vitamins, they support life, so excess or deficiency cannot be tolerated.

The citric acid, fumaric acid, succinic acid, malic acid, lactic acid, and acetic acid contained in fruits contain microorganisms that produce these organic acids, and many plants also contain organic acids, which are also harmful to humans. Citric acid, fumaric acid, succinic acid, and malic acid are involved in the metabolism and activation of energy and heat generation, and their relationship with the natural world should be extremely important. Many semi-healthy people suffer from fatigue, stress, insomnia, stiff shoulders, headaches, irregular menstruation, tinnitus, anemia, periodontitis, stones, stomatitis, acne, constipation, etc., even though they are satiated and take many nutritional supplements. Many of these problems are thought to be due to imbalances in minerals, deficiencies in natural vitamins, organic acids, etc. In addition, the current situation where heat is wasted and sweat is low makes it easy for soot to accumulate, raising body temperature, causing stuffy noses, flushing of the face and body, and a decrease in antibacterial activity, resulting in people becoming sick with fever. Many of the problems are caused by the intake of processed foods, including staple foods.
Furthermore, there is a lack of intake of vegetables and fruits, and an imbalance due to insufficient intake of inorganic substances, vitamins, organic acids, etc. compared to the amount of calories ingested is also a cause. In response to this, currently there are many synthetic vitamins in nutritional supplements, which are less effective than natural vitamins, and food fortifiers are used to supplement minerals, and most of them are inorganic salts, which taste strange to the taste. In addition, it has a chlorine odor, etc., which has delayed its widespread use as a replenishment source.Organic acids are used as acidulants and are generally used in small amounts.

(Problems to be Solved by the Invention) The present invention should review the natural ingredients of food fortifiers, nutritional supplements, etc., including befitic acid salts, as well as minerals and vitamins, and further emphasize organic acids. To compensate for the lack of nutrients, etc., it is preferable to ingest unrefined foods and reduce intake of naturally occurring minerals and vitamins such as processing by-products, lees, and waste liquids that have been removed during processing such as refining, milling, and extraction. It is most suitable for making a solution including the hard skin area, improving the taste, odor and digestion, increasing the elution of minerals and vitamins and their intake efficiency, and promoting the inclusion of appropriate amounts of protein and organic acids, preferably Krebs Shioji. Organic acids that are involved in the metabolism of energy and heat generation are optimal. To compensate for the lack of naturally occurring minerals, organic salts may be added, or oxides may be added to the organic acids produced by fermentation. Supplement it with organic salts produced by reactions with salts, maintain or remove the existing heat content in comparison to the content of minerals or vitamins, and optionally reduce the heat content, prevent oxidation, and improve pH. It can be prepared and maintained stably, and can be seasoned, aged, and colored as desired, and can be prepared in the form of various plants, or can be extracted from this and made into a solution, or can be further concentrated and made into a powder. It can be arbitrarily formed into granules. It integrates naturally occurring minerals, vitamins, and proteins with organic acids, organic salts, etc. to compensate for the lack of nutrients in food, contributes to activation, has excellent preservation, and simplifies intake, making it perfect for semi-healthy people. The purpose is to provide a nutritional composition that is highly effective for recovery and maintenance of physical condition.

(Means for solving the problems) The present invention preferably uses cereals, cereals, beans, potatoes, sugars,
1 selected from defatted soybeans, blackstrap molasses, germ, bran, bran and tofu, brocade, starch, alcohol, lees and waste liquid from processing of alcoholic beverages, etc.
Seeds or two or more raw materials are optionally germinated or not, often coarsely ground and soaked in water to make them hydrated.
The mixture is optionally steamed and heated at σ, and then cooled appropriately.
These include citric acid-producing bacteria, fumaric acid-producing bacteria, malic acid-producing bacteria, kojic acid- and lactic acid-producing bacteria, which belong to organic acid-producing microorganisms, as well as many types of bacteria, such as Conoacidobacteria and Lactobacillus acetobacteria. Randomly inoculate with bacterial species selected from among
By fermentation or by fermentation by adding malt, solution/saccharifying enzymes (amylase, cellulase, etc.), and adjusting humidity, temperature, nutrients, sugar content, PH1 aeration amount, water content and stirring degree to 0.1 as appropriate. It is maintained arbitrarily for up to 40 days to achieve ripening and fermentation (fermented raw materials can be omitted optionally), to achieve solutionization and saccharification, and the producing bacteria produce organic acids, as well as other bacterial species. It is also optional to combine the aged fermentation liquor.

One or more types selected from citric acid, fumaric acid, succinic acid, malic acid, lactic acid, and acetic acid can be added to these by naturally occurring minerals, vitamins, proteins, and fermentation-produced acids, or by adding from others. Contains organic acids, and the fermentation liquid may or may not be centrifuged, squeezed, filtered or extracted. In addition, in comparison to the content of minerals or vitamins, methods for maintaining or reducing the existing content of caloric components (1) consumption reduction of lipids etc. due to the activity energy of microorganisms (2) organic acids produced by fermentation (by freezing method) Addition of compounds selected from calcium carbonate, calcium oxide, calcium hydroxide, eggshells, seashells, etc. to the organic acid (concentration and separation of organic acids is also optional), and filtration and extraction of reaction precipitates (3) (4) Volatile components such as alcoholic spirit and acetic acid are formed and removed by distillation and vaporization. (5) Use of raw materials that extract and remove starch etc. before heating the raw materials. (6) Lipids are removed by acetone etc. Extraction separation removal by (
7) Lipids and proteins are coagulated by organic acids or heating and removed by centrifugation, squeezing, filtration and extraction +8) Addition of organic salts increases inorganic content compared to the amount of heat contained.These can be optionally added. The appropriate removal or equivalent amount of the contained caloric component is selected.

To compensate for the mineral deficiency, (a) 1 selected from potassium salts, magnesium salts, calcium salts, sodium salts, and iron salts that bind to citric acid, fumaric acid, succinic acid, malic acid, lactic acid, and carbonic acid; Optionally add seeds or two or more salts, or (b) plant ash to organic acids containing the same content.
Presence or absence of extraction of organic salts produced by addition reaction of one or more types of ash selected from algal and animal/fish ash (including lye, with optional partial removal of calcium) (c) Optionally add both (i) and (i) selected above. After that, deodorization is performed using activated carbon, and concentration is optionally performed, preferably PH
3 to 4, and add vitamins 81 to 3 and vitamin C to this.
is optionally added, and vitamin B6, sweeteners, seasonings, young numbers, and colorants are optionally added or not in the form of stocks, or optionally extracted and made into a solution. This is deaerated and optionally heated at 50 to 100°C for 1 to 30 minutes, and then cooled to room temperature, or further dried in cold air to form a concentrated, kneaded, or powdered form. A nutritional composition consisting of: Depending on the species of the producing bacteria, it is optional to use non-heat fermentation and purification raw materials, as well as fruits, vegetables, mushrooms, algae, tea, dried sardines, etc. as raw materials.

(Effects) Germination of raw materials generates new components, softens the tissue and sterilizes it by steaming and heating, and adds sugars to promote fermentation. Fermentation is carried out by adjusting the pH to prevent bacteria. The production enzyme or added malt etc. forms a solution-forming/saccharifying enzyme, and other enzymes that decompose cellucose, pectin, proteins, lipids, etc. have their effect and form a solution, and the producing bacteria performs the saccharification of starch, etc. It digests lipids, proteins, lipids, minerals, and some of the vitamins to produce organic acids. Incidentally, since the culture conditions are slightly different from each other, one type of culture is more efficient, while other types of culture, such as malt, do not form organic acids and are therefore added to other types. An effective method is to reduce the amount of heat contained in lipids, and method (1) requires that organic acid-producing bacteria have a sugar return of 20 to 50% depending on the species, and consume a considerable amount of fat, etc. for their activity energy. This is the basis for weight loss. (2
) is produced by fermentation of citric acid or lactic acid, which is good at capturing calcium, and adding calcium carbonate, etc. to the extracted acid solution to react, forming calcium salt, forming a precipitate, and removing it by filtration extraction.The residual liquid contains minerals and vitamins. However, the fermentation conditions and the amount of calcium added to form the remaining amount of acid and sugar are optional.

In (3), acetic acid is produced and excessively oxidized by acetic acid bacteria, which decomposes and removes carbon dioxide gas and water.The remaining liquid contains inorganic substances, vitamins, lipids, and proteins and lipids containing dissolved substances, and these are extracted and removed. The presence or absence of is optional.

To compensate for the lack of minerals, use an organic salt fortifier, or add ash or carbonate (including eggshells and shells) to the organic acid solution to strengthen the anions of the composition more strongly than the acid that binds to them. is decomposed into water and carbon dioxide gas, and the cations produce organic salts, which can be added with or without filtration as appropriate. Vitamins 31 to 3 compensate for deficiencies, vitamin C acts to prevent oxidation, PH 3 to 4 maintains this, and deaerates air to prevent oxidation, color deterioration, turbidity, etc., and heating sterilizes and removes residual microorganisms. It also deactivates enzymes, etc., prevents re-precipitation, improves storage stability, and maintains stability.

(Example) Example 1. The raw materials are 6Ky of brown rice, 2KF each of defatted soybeans, and bran, and the granules are coarsely ground as appropriate.

(1st step) These are immersed in water to make it hydrated, mixed, steamed and heated as appropriate, cooled to 38-40°C, and added 0.2 to 0.2 to 0.2 to 0.2 to 100% of blackstrap molasses or brown sugar dissolved in water. Mix 0.6Ky and citric acid to the extent that the raw materials are moistened to a pH of 2 to 2.8, and add 20 to 40y of citric acid-producing bacteria species (using Aspergillus black mold or Kawachi white koji mold, the following description is omitted). After inoculation, keep the humidity and temperature at 35-38°C, loosen the seeds by turning them as needed for 2-3 days, check the growth status of the bacteria and the amount of acid produced, add 18-30 g of water as appropriate, and adjust the temperature. Maintain heating and sterile air (0.0.
For evaporation, add 2 to 10 liters of water from time to time, stir appropriately, and mature and ferment for 7 to 15 days to form a solution.

(Second step) 2 to 2.3 liters of the acid produced in the fermentation liquor was obtained in the previous step, and this was squeezed, filtered and extracted to obtain an acid solution, and 0.6 to 0.7 Kl of vegetable ash was added to this. After the addition reaction, the acid solution to be filtered and extracted again is deodorized and mixed back to the various strains to reach a pH of 3~
4 and add 1 to 2 of each of vitamins 81 to 2, 0.25 to 5 oy of vitamin 1, 0.08 to 0.2 Ky of glycerin.
, sodium aspartate 10-15y-1 ke law,
Seasonings and young number ingredients are added as appropriate, deaeration is performed, and 65
After heating at ~70 tons for 10 to 15 minutes, the mixture is cooled to room temperature and made into various shapes containing a large amount of water.

Example 2. The raw materials, quantities, and first step were the same as in Example 1. (Second step) Acid 2~ produced in the previous step
2.3 Ky was obtained, leaving 15-20% of this fermented liquid and squeezing the rest, filtering and extracting it to obtain an acid solution, and adding 2-2.6 Ky of calcium carbonate to this to react to form calcium citrate. The remaining liquid is filtered again, extracted and removed, and the remaining liquid is deodorized and returned to the various strains to form a mixture, or conversely, the fermented liquid left behind from before is pressed,
The acid solution extracted by filtration is added to the residual solution to form only a solution, which is optionally prepared, and further concentrated by cold air evaporation to pH 3.
- 4, add 0.5 to 1 n each of vitamins 81 to 2, and 3 to 25 y of vitamin CI, and optionally add or remove sweeteners, seasonings, young numbers, and colorants. After deaeration and heating at 65 to 70'C for 10 to 15 minutes, the mixture is cooled to room temperature and made into various forms containing a large amount of water or into a solution form.

Example 39 6 Ky of germinated wheat! The first step is as described in Example 1, in which 2Ky of adzuki beans and 2Ky of germ and bran are used as raw materials, and the granules are appropriately coarsely ground. It consists of the same thing as .

Step 21 The acid produced from the previous step was 2.2 to 2.5 to 91, and powdered eggshells and potassium carbonate were added to this fermentation liquid at 0 each.
．． 27-0.3Ky, magnesium carbonate 0.2-0.2
After adding 5Ky appropriately and reacting, iron citrate 25~
Add 50y to adjust the pH to 3-4, and add vitamin 8 to this.
1 to 2, respectively 0.8 to 1.7 y, 8320 to 30 y, vitamin C 15 to 2 oy, sweetener seasoning, and young numbering agent were added appropriately, deaerated, and heated at 65 to 70°C for 10 to 30 y. After heating for 15 minutes, the mixture is cooled to room temperature and made into various shapes containing a large amount of water.

Example 4. Roughly grind 5Ky each of wheat and millet, optionally mix or not, soak in water to make it hydrated, squeeze as appropriate, rinse with 25 to 30 grams of water, dissolve, and squeeze 5 to 10 times. Repeatedly precipitating 30 to 80% of the starch contained in the same water and optionally extracting and removing it by specific gravity separation, mixing the remaining amount with the same water and boiling it to form a porridge.
Cool to 0°C, add and mix coarsely ground malt from 0.3 to IKy, add citric acid to adjust pH to 4.6 to 5.2, heat and maintain at 50 to 55°C, and ferment. Stir as appropriate and age for 3 to 5 hours to complete solutionization and saccharification. Including this in pH adjustment, citric acid 1.2 to 1.5
Ky is added and mixed, left to cool for 3 to 6 hours, stirred occasionally, and then squeezed, filtered and extracted to form an acid solution, which is deodorized. To this, 0.15 to 0.2 Ky of potassium carbonate and 0.00 of magnesium carbonate are added.
15 to 0.17 Ky is added sequentially to react, and the solution is returned to the strains or left as is, and to any of these, 50 to 80 Y of succinic acid, 30 to 50 Y of malic acid, and 0.3 Y of calcium citrate are added. ~0.38KF, sodium fumarate or sodium succinate or sodium malate 50~
75F and 20-40y of iron lactate were added and mixed as needed to adjust the pH to 3-4, and then vitamins 31-2 were added in 0.
Add 7 to 1.5y, vitamin CI 8 to 36, seasonings, and young numbers as appropriate, deaerate, and heat at 65 to 90°C.
After suitably heating for 0 to 30 minutes, it is cooled to room temperature and made into a water-containing stock form or a solution form.

Example 5. Roughly ground defatted soybeans and rice bran are soaked in 15 g of waste shochu to make them hydrated, steamed and heated appropriately, cooled to 38-40°C, and added 30 to 30 g of brown sugar dissolved in water.
Mix 90y and citric acid to a wet level and adjust the pH to 2 to 2.
8, inoculate 6-8y of citric acid-producing bacteria, maintain humidity and an appropriate temperature of 35-38°C, turn it over as appropriate after 2-3 days, loosen it over time, and check the growth state of the bacteria and the amount of acid produced. After identifying the remaining shochu waste liquid and alcohol waste liquid (dried product,
9% lactic acid, 8% ash, 0.8Ky containing other gold is heated and sterilized, then brought to an appropriate temperature, the fermented liquid is kept heated, and sterile air is blown into the evaporated portion, heated and sterilized to an appropriate temperature. Shochu waste liquid 2 to 5 Add a portion of the mixture from time to time, stir appropriately, and age and ferment for 6 to 12 days to form a solution. From this, 0.55 to 0.65 Ky of produced acid was obtained, which was squeezed, filtered and extracted to obtain an acid solution, deodorized, returned to the various strains, mixed, adjusted to pH 3 to 4, and glycerin 50
~100y, vitamin 81-2 0.5-1.2y1 each
Vitamin C 15-30y, sweetener, seasoning and young number are added as appropriate, deaerated and heated to 10-30y at 65-90°C.
After heating for an appropriate amount of minutes, the mixture is cooled to room temperature and formed into a variety of plants containing a large amount of water. Example 1. ~5. Ash content per unit: 11-22%, organic acid (including reactive content and salt binding content) 2%
2~83f! Contains.

(Effects of the Invention) The present invention improves the texture, odor, and digestion by fermenting food or its processing by-products, lees, waste liquid, etc., and improves the taste, odor, and digestion, and improves the texture, odor, and digestion of food, by-products of its processing, lees, waste liquid, etc. As much as 50-80% of these proteins are eluted in the solution, increasing the efficiency of protein intake.Compared to conventional nutritional supplements and food fortifiers, it has superior taste, odor, digestion, etc., has good storage stability, and is easy to ingest. The taste is similar to that of a soft drink, and it is suitable and preferred by infants, young and old, and the sickly, and provides the same nutrients and nutrients as unrefined food. Organic salts, carbonates, organic salts produced from ash, etc., constitute potassium, magnesium, iron, calcium, sodium, and more essential inorganic substances than ash, and the sourness of taste depends on the proportion of the amount of acid combined. 2-3 with low organic acids only
It can be taken in twice as much, and is decomposed into minerals and organic acids, and the minerals act alkaline together with naturally occurring minerals, and organic acids such as citric acid, fumaric acid, succinic acid, and malic acid are activated by the Taleb's cycle. It also acts effectively on other organic acids, and eventually decomposes into water and carbon dioxide, resulting in no acid pain and excellent ingestion effects.

Vitamins 81 to 3 supplement activation, vitamin C promotes absorption of iron, and aging synergizes with the deodorizing process, making it even more effective.Also, maintaining the existing caloric content of raw materials or reducing the calorific value arbitrarily. Prepared and compared to mineral or vitamin content,
It is effective in keeping with the current situation of excessive intake because the amount of heat content can be adjusted arbitrarily, and if the blending ratio of rice bran, germ, bran, etc. that contains a large amount of phosphorus-containing phytates, etc. is increased, or the amount due to these is used to prevent stones. A considerable effect can be expected in prevention. Furthermore, there is a lot of fiber and silicon around the hard skin, which is effective for constipation.

Example 1. ~2. Alternately dilute 0.2i every day for 2 to 6 weeks and drink in divided doses to relieve fatigue, stress, insomnia, stiff shoulders, etc.
It harmonizes and revitalizes the nutrition of semi-healthy people suffering from headaches, menstrual irregularities, tinnitus, anemia, periodontitis, stomatitis, acne, constipation, etc., and recovers many people. ~0.4 diluted with a lot of water and drunk in divided doses will increase urination and promote sweating, harmonizing and activating the nutrition of feverish people suffering from stuffy nose, flushing of the face and body, and coughs. It compensates for your physical condition, allows you to recover extremely quickly, and prevents colds, etc. From examples throughout the year,
Optional nutritional composition daily 0.1-0.1! Drinking M contains a lot of naturally occurring minerals and vitamins, replenishes nutritional deficiencies in food, and has many effects on maintaining physical condition along with activation by organic acids.However, the paste and powder forms are processed. It is a nutritional composition that is suitable for addition to foods, etc., and serves a predetermined purpose.

Claims (1)

[Scope of Claims] 1. From among grains, cereals, beans, potatoes, sugars, defatted soybeans, blackstrap molasses, germ, bran, bran, and tofu, ■, starch, alcoholic beverages, lees and waste liquid from the processing of alcoholic beverages. One or more selected raw materials are fermented into a solution by inoculation with organic acid-producing microorganisms or by addition of malt or a solution/saccharification enzyme,
1 selected from among citric acid, fumaric acid, succinic acid, malic acid, lactic acid, and acetic acid due to inorganic matter (ash content, the following description is omitted) and fermentation-produced acid or added acid
A nutritional composition characterized by containing a species or two or more kinds of organic acids. 2. The nutritional composition according to claim 1, which is made of germinated raw materials that can be germinated. 3 Appropriate removal of one or more caloric components selected from the contained lipids, proteins, lipids, and fermentation-produced acids, or a corresponding amount thereof, to reduce the content of the inorganic substances contained. In contrast, the nutritional composition according to claim 1 or 2, wherein the content of caloric components is optionally reduced. 4 Optionally, one or more types of ash (including lye) selected from plant ash, algal ash, and animal/fishery ash are added to the same organic acid solution as described in claim 1. The nutritional composition according to one of claims 1 to 3, wherein the nutritional composition is reacted and optionally subjected to filtration/extraction of the solution, and then added as appropriate. 5. The nutritional composition according to one of claims 1 to 4, wherein one or more vitamins selected from vitamins B1 to B3 and vitamin C are appropriately added. . 6 Potassium salts and magnesium salts bound to citric acid, fumaric acid, succinic acid, malic acid, lactic acid, and carbonic acid,
The nutritional composition according to one of claims 1 to 5, wherein one or more salts selected from calcium salts, sodium salts, and iron salts are appropriately added. .