TWI574634B - The combination of cooking raw materials - Google Patents

Description

Combination of cooking ingredients

The invention relates to a combination of cooking materials, in particular to a cooking material comprising a granular legume material, which can be directly mixed with a granular cereal material without pre-soaking. Simultaneously obtain methionine from cereals and lysine from legumes to achieve the "food complementarity" effect, improve protein utilization, assist the nutritional needs of vegans, and enhance the taste and reduce the burden of chewing on the elderly. .

Press, the more refined the rice, the lower the nutrient richness, so only eating white rice can only get calories and a small amount of protein. In general, rice contains higher sugars and has a higher glycemic index. Eating high glycemic index foods will accelerate blood sugar, cause hunger, increase food intake and accumulation of fat in blood or cells, especially for diabetes. People with blood sugar control or weight loss control, for the average person, will also affect the stability of blood sugar and increase the risk of metabolic syndrome and cardiovascular disease. Purely cooked cereals, the cereals have high levels of methionine, but lack protein and lysine; while common legumes, such as soybeans and black beans, are rich in lysine but lack methionine. With cystine. Therefore, the combination of cereal raw materials and legume materials can achieve the "food complementation" effect after cooking, while obtaining methionine (the only sulfur-containing essential amino acid in the human body) and lysine to improve protein utilization. The supplement helps a lot (especially vegetarians). However, the general legumes are hard and large in size. After mixing with cereal raw materials, they are hard and soft, and have a bad taste. For elderly people with poor chewing function, it is not easy to enter unless the bean material is pre-soaked. It is mixed with cereal raw materials for cooking. The legumes are pre-soaked because they are inconvenient and troublesome. They are often discarded by the housewife, so that the legumes rich in lysine are not mixed with the cereal. It is a pity that food, the loss of "food complementarity" effect, fails to improve protein utilization.

In view of the above deficiencies, the inventors have intensively conceived the research and development invention, and the invention has been produced over a long period of time.

The purpose of the present invention is to provide a granulated legume-based raw material which can be directly mixed with granulated cereal raw materials without prior immersion, thereby simultaneously obtaining methionine and legumes from cereals. It is a combination of lysine that achieves the "food complementarity" effect, improves protein utilization, assists the nutritional needs of vegans, and increases the taste of chewing.

In order to achieve the above object, the cooking material of the present invention is mainly composed of a main raw material composed of a granular cereal and an auxiliary material containing at least one granular legume. Wherein, the diameter of the auxiliary material of the legumes is greater than 0.5 cm or one of the length and the width is greater than 0.5 cm, and is chopped into a crumb, and then mixed with other main and auxiliary materials. In this way, before cooking, in addition to no need to soak, you can directly cook, and also have the ability to improve the taste, reduce the chew burden of the elderly or teeth, and obtain methionine from the cereals and lysine from the legumes. Achieve the "complementary food" effect, improve protein utilization, and assist the nutritional needs of vegans.

The first figure shows the weight ratio distribution diagram of the main and auxiliary materials in the examples of the present invention.

The second figure shows a process diagram of the legume-based raw material of the embodiment of the present invention.

In order to achieve the above object, the technical means and the achievable effects of the present invention, the following preferred embodiments are described in detail with reference to the accompanying drawings.

Referring to the first figure, the cooking material of the present invention is mainly composed of a main raw material composed of a granular cereal and an auxiliary material containing at least one granular legume. The bean If the diameter of the auxiliary material of the family is greater than 0.5 cm or one of the length and the width is greater than 0.5 cm, it is chopped into granules, and then sieved and mixed with other main and auxiliary materials (as shown in the second figure). among them,

The cereal of the main raw material is germ rice, and the raw materials of the legumes include black beans, soybeans, snow lotus seeds, red lentils, and other auxiliary materials are red coix seed, buckwheat, red lentils, black glutinous rice, millet, and yam. Dry and so on. The weight percentage of the above-mentioned germ rice is 46%-55%, the weight percentage of black beans is 6%-7%, the weight percentage of soybean is 4.5%-5.5%, the weight percentage of red coix seed is 4.5%-5.5%, and the snow lotus seeds are The weight percentage is 6%-7%, the weight percentage of buckwheat is 6%-7%, the weight percentage of red lentils is 6%-7%, the weight percentage of black glutinous rice is 3%-4%, and the weight percentage of millet is 3. The percentage by weight of %-4% and dried yam is 6%-7%.

The above-mentioned germ rice, black bean, soybean, red coix seed, snow lotus seed, buckwheat, red lentils, black glutinous rice, millet and yam are dryly mixed into cooking materials, which have the following advantages and effects:

The main raw material germ rice is 60%-80% higher than normal rice, and the amount of methionine is high, which is better to digest than brown rice. It is suitable for people with poor gastrointestinal function and can retain all nutrients of endosperm.

The black bean is a high-protein food rich in amino acid and high fiber, which can reduce bad cholesterol, and the outer skin is rich in anthocyanins. It has excellent antioxidant power and can inhibit fat production.

The soybean is rich in lysine and can supplement the soy isoflavones required by the woman to prevent osteoporosis, and the protein in the soybean can lower the bad cholesterol and improve the cholesterol, and has the cardiovascular effect. Soybeans and black beans can supplement the lysine that is lacking in cereals, achieve the "food complementarity" effect of nutrition, improve protein utilization, and be suitable for vegan supplements.

The red glutinous rice kernel, the polysaccharide and the oxime ester, have the functions of enhancing the immune function of the human body and inhibiting the cancer cells, and further regulating the blood lipids, beautifying the skin, and regulating the immune function.

The Xuelianzi has a good effect on spleen and kidney, phlegm and cough, moisturizing and nourishing, nourishing the heart and tonifying the qi, and is rich in protein and amino acids, which can effectively regulate the body's pH and enhance human immunity. And anti-fatigue, anti-aging effect.

The buckwheat is rich in high nutritional value of protein and amino acid balance, which can strengthen microvessels, prevent arteriosclerosis, stroke and high blood pressure. Regular consumption of buckwheat also has the effect of treating diabetes.

The red lentils, which are rich in nucleic acids, can impart energy to the cells, prevent aging, improve vision, alleviate eye fatigue, have anti-inflammatory effects on inflammatory wounds, and promote liver excretion to achieve liver-clearing and detoxifying effects.

The black glutinous rice, which is rich in protein, vitamins, minerals, and dietary fiber, contains a variety of antioxidant vitamins, which can delay aging, strengthen body physique, and is rich in iron, which can improve the symptoms of anemia.

The millet can improve the appetite, and has the effect of warming the spleen and stomach, which can increase the self-detoxification function and maintain the health of the body.

The dried yam contains a large amount of nutrients such as starch, mucilage, amino acids and multivitamins, which helps to digest, lower blood pressure and prevent arterial stiffness.

The black beans and black glutinous rice are black; the yam is white; the red lentils and red glutinous rice are red; the millet and soybean are yellow; the buckwheat is green, and the five colors are used. The present invention provides different plants with the concept of nutrition colorology. Phenol strengthens the body's immune function.

The above-mentioned cooking material of the present invention avoids the gluten-containing protein raw materials such as barley, wheat, oat, rye, white wheat, etc., and improves the wheat formula which is contained in the conventional cooking materials, so that the invention can also be resistant to gluten. People who are suffering from it.

Therefore, in the cooking material of the present invention, the legume-based raw materials which are hard and have a large particle diameter are chopped into pieces, and then other than those having a diameter of more than 0.5 cm or a length and a width of more than 0.5 cm. The main and auxiliary raw materials are stirred and mixed, and when the food is consumed, the cooking raw materials need not be soaked, and the cooking materials can be directly cooked, which is convenient for the housewife to use. After cooking the cereals and legumes, they can complement the insufficient nutrients, and obtain methionine from the cereals and lysine from the legumes to achieve a "food complementarity" effect and improve protein. Quality utilization, assisting the nutritional needs of vegans. In addition, the legume material which is hard and not easy to be boiled has been chopped into pieces before being boiled, and then mixed with other raw materials to cook, having the same hardness and hardness, and has the advantages of improving the taste and reducing the burden of chewing of the elderly.

In conclusion, the present invention can achieve the intended function and purpose, and the detailed description can be implemented by those skilled in the art, and the above embodiments are only used to illustrate the present invention, and all equivalent structures. Changes may still be made without departing from the scope of the invention.

Claims (4)

a combination of cooking materials, which is mainly composed of a main raw material composed of a granular cereal and an auxiliary material containing at least one granular legume; and the characteristic is that the auxiliary raw material of the legume is Those having a diameter greater than 0.5 cm or a length and a width greater than 0.5 cm are chopped into pieces and mixed with other main and auxiliary materials. The combination of the cooking materials according to the first aspect of the invention, wherein the chopped granules of the legumes are sieved and then mixed with other main and auxiliary materials. The combination of cooking materials according to claim 1 or 2, wherein the cereal is a germ rice, and the auxiliary materials are black beans, soybeans, red coix seed, snow lotus seeds, buckwheat, red lentils, black glutinous rice, and millet. And the yam dry complex. The combination of cooking materials according to claim 3, wherein the weight percentage of the germ rice is 46%-55%, the weight percentage of the black bean is 6%-7%, and the weight percentage of the soybean is 4.5. %-5.5%, the weight percentage of the red glutinous rice is 4.5%-5.5%, the weight percentage of the snow lotus seed is 6%-7%, the weight percentage of the buckwheat is 6%-7%, and the weight percentage of the red lentils is 6%-7%, the weight percentage of the black glutinous rice is 3%-4%, the weight percentage of the millet is 3%-4%, and the weight percentage of the dried yam is 6%-7%.