WO2006132042A1

WO2006132042A1 - Nutritional supplement powder and fat for food or medicine

Info

Publication number: WO2006132042A1
Application number: PCT/JP2006/309006
Authority: WO
Inventors: Yasuyuki Yamada
Original assignee: Yasuyuki Yamada
Priority date: 2005-06-10
Filing date: 2006-04-28
Publication date: 2006-12-14

Abstract

It is intended to provide a nutritional supplement for a food or a medicine, by which a food or a medicine being hard to take or a food-industry waste having a high nutritional value can be easily and safely taken even by young children and which has a high nutritional value, and a fat. Owing to the high buffering effect, the supplement can be used at a low price without waste and is scarcely denatured. It is made from milk, starch, sugar and vitamin C. When the supplement is dissolved in a natural fat, it remains stable over a long time at room temperature. It can be used in any materials such as a powder, a paste, an aqueous solution, an oily solution or a biscuit. The fat product can be blended with an aqueous solution even in an amount thousands times as much as it. Thus, a powerful and safe surfactant can be obtained. Margarines, shortenings, whips, spreads and so on, in which it has been unavoidable hitherto to use processed fat and oil with high risk, can be produced by using highly safe natural materials alone. Thus, a non-temper and non-bloom chocolate product free from caffeine cacao, which is healthy and less expensive, can be produced. A laver product with the use of the fat does not get wet over a long time. The fat quickly relieves a cough. Moreover, it is possible to produce a highly safe olive oil margarine. It becomes needless to remove astringency from olive, etc. Furthermore, medicines can be produced by using the highly safe fat.

Description

Specification

Dietary powder and fats and oils

Related applications

[0001] This application is a Japanese patent application filed on June 10, 2005, 2005-171759, July 2005, a Japanese patent application filed on July 13, 2005-204018, August 2005 Japanese Patent Application 2005-223541, August 2005 22 Japanese Patent Application 2005-239867, Japanese Patent Application November 24, 2005 200 5-337956, 2006 Claims Japanese patent application 2006-19928 filed January 30, 2006, and Japanese patent application 2006-80074 filed March 23, 2006, which is incorporated herein. .

Disclosure of the invention

Problems to be solved by the invention

[0002] Nutrition foods and good medicines are often used in healthy people as well as young children and sick people. For this reason, a swallowing assistance drink appeared, but this cannot be used for young children, and a notice to that effect is also attached.

[0003] This can only be used for drugs. The medicine must be completely wrapped in the beverage, and its operation is not easy. The cautionary note also states that it should not be mixed with powder. Due to the jelly form of the aqueous solution, the gel changes into a sol further into the sol on days when the shelf life is short. Furthermore, after opening, it must be used within a week in the refrigerator.

Both the contents-only container with the outlet are expensive and useless. In addition, the cautionary note says that you should discard the water that comes out first after opening.

Details of the swallowing assistance beverage are described below.

Patent Document 1: Japanese Patent Publication No. 11-124342

Means for solving the problem

[0004] As a result of intensive studies by the present inventors in order to achieve the solution of the above problem, a dietary supplementary nutritional powder consisting of powdered milk, cold water soluble starch, sugars, vitamin C and the like is obtained. The present inventors have found that all these problems can be solved and have completed the present invention. The invention's effect

[0005] That is, foods and medicines that do not taste good have become easy to eat and drink. It can now be used for young children. Even if you don't completely wrap the medicine, you can drink it with a mild taste. Due to the dry powder, it has a long shelf life and is not easily denatured. It can be used without waste by dividing it into simple sachets. Can be cheap. It is easy and easy to transport. People who like and dislike food and drink, especially young children, can easily eat and drink, and gradually reduce this dietary supplementary nutrition, so that the original ingredients can be eaten and consumed naturally.

[0006] Proteins such as milk have a strong buffer action against various foreign substances and irritants, and have been reported to Western journals.

amada: Analytical

Biochemistry 164 (1987) 170-174. J Biochem Biophys Methods

7 (1983) 175-185.8 (1983) 175-181.8 (1983) 183-188. Advanced Methoods.Biochemica 1 &

Clinical Apparatuses (1983) De Gruiter.

[0007] Bitterness has a receptor at the root of the tongue, and sourness often has the property of being physicochemically and neurologically compatible with each other.

amada: Brain Research

142 (1978) 187-190.172 (1979) 165-168. Neuroendocrinology 18 (1975) 263-271. Nature 247 (l 974) 284-286

Therefore, acidity is added.

[0008] Proteins such as milk have the property of easily binding to various substances, and receptor molecules in living bodies are made of proteins. In other words, if a protein such as milk is included in the mouth, it will be as if the mouth was covered with a fine oblate. Similarly, foods and drugs are covered with a fine wafer. Therefore, the nutritional powder of this time may be used by dissolving it in water, or it may be put in the mouth as powder and eat and drink immediately after that.

[0009] By adding cold water-soluble starch, etc., it easily dissolves in water and becomes viscous, and comes to be picked up by the tongue, food and medicine. It also prevents the viscosity from sinking and separating in drugs and aqueous solutions. [0010] The components are made only with safe and useful nutritional ingredients. Unlike milk, powdered milk adds all the nutrients necessary for humans to improve digestibility and works effectively for sick children with inadequate feeding. Using this nutritional powder is much more effective for patients who are desperate to get nourishment than drinking water and jelly and taking medicine.

[0011] When a powder is mixed with this nutritional powder and a very small amount of water is added, it becomes a jelly that is easy to drink.

[0012] When water is added to the nutritional powder, it can be used by adding milk instead of water. In this case, the nutritional powder is obtained by omitting a part of the four components as in claim 2 and becomes the three components of paste, sugar and acidulant. Similarly, there can be various forms of claim 2 by adding dairy products to fruit juices such as bananas and changing the components to other things.

[0013] As described in claim 3, cocoa and egg yolk were added to the nutritional powder to increase the effect. For cocoa, 1% aqueous solution was suitable for use, and for egg yolk, 1 product was suitable for lOOcc. When lemon juice was used as a sour agent, 2.5% was appropriate.

Industrial applicability

[0014] The uninvented invention relates to the production of a dietary supplementary nutrition powder that assists in eating and drinking foods and medicines. Add water before use.

Hereinafter, the configuration of the present invention will be described in detail.

As a result of trial use of the paste described in claim 6, the 4% aqueous solution concentration of the alpha starch of cold water soluble starch is effective from the viewpoint of texture, ease of use, and maximum safety for infants. Recommended. If the viscosity during use is low, the medicine will sink and will not mix. If it is too hard, it will not mix. The concentration and viscosity are shown below.

(table 1)

[0016] 0% lmPas, 0.5% 4.7 mPas, 1% 8 mPas,

2% 20mPas, 3% 60mPas, 4% 160mPas,

5% 460mPas, 6% 1.3 Pas, 7% 3.5Pas,

8% 10Pas, 9% 28Pas, 10% 80Pas

Above this, it was impossible to measure with a viscometer. [0017] As described above, the supplementary nutrition powder of this time has a strong buffer action against stimulants and foreign substances, and exhibits a buffer action nearly 100 times that of the aforementioned commercially available swallowing assistance drink. This is despite the fact that it can be used by young children who are banned from the supplement.

Example 1

[0018] In an aqueous solution of 30% powdered milk, 4% alpha starch, 20% white sugar, and vitamin Cl%, 10% NaOH and 1% HC1 were added.

(Table 2)

[0019] With this nutritional powder, pH 4.96 before use, pH 9.96 with NaOH, pH 2.48 with HC1

This is a commercially available supplementary beverage, before use, at pH 3.68, NaOH-CpHl l. 78, HC1 0.80

[0020] In spite of such high safety, we tried eating and drinking various medicines and foods with nutritional powder, which has nearly 100 times higher nofer action. It was the hardest and most painful of all medicines, and I was able to drink Daiho-sue as a thing easily. Garlic, red pepper, sorghum, onion, green onion, orange peel, peppers, carrots, cabbage, kale, and garlic are easy to eat. When mixed with the first ingredients for young children, even if they don't like it, it's easier to eat safely.

[0021] The fact that the elderly often complain that the powder and granules of herbal medicine get into the gap between the dentures has been prevented by this nutritional powder.

[0022] Use of whole powdered milk or adjusted powdered milk as a dairy powder results in a high-calorie product, and use of skim milk powder, low-fat powdered milk, or skim milk results in a low-calorie food, and the user can freely select. Milk is not limited to animal milk such as milk, as in the American College Dictionary.

There are also milk. Coconut milk can be used as well, although the buffering action is low due to low protein. Ingredients sugar 'starch · vitamin C' milk powder was the same amount as above

[0023] Since the product is a powder, a liquid to dissolve is necessary. One method is to attach a measuring cup for this purpose. However, it is easy to use product packaging. Therefore, it was useful to mark the bag or solid container. As an example, if you cut a third of a one-minute sachet in a commonly used medicine wrapping machine and halve the rest, a 10 ml paper cup become. One package contains 3.75g of powdered milk, 2.5g of white sugar, 0.665g of alpha starch and 25g of vitamin CO. An automatic parcel machine with 21 packs expects a loss of 3% and a total of 152 g of milk powder 81. lg, white sugar 54. lg, alpha starch 14. lg, vitamin C 2.7 g.

[0024] In order to save the trouble of holding the water and using the power, it is also possible to make the product into an aqueous solution. In this case, it can be aseptically produced as long-life milk, or it can be made as refrigerated.

[0025] In order to be able to be used almost permanently at room temperature without the need for refrigeration, about 300 million years old insects are stored in cocoa butter so that they can be used in oils and waxes. A method of mixing is appropriate. However, you cannot use water that contains water such as butter, margarine, or mayonnaise. Also, many double bonds, oils and waxes can be easily modified and used.

[0026] When oil or fat or wax is used, the paste can be omitted because of its viscosity. Compared to the case where it was dissolved in water, the acidity was felt slightly stronger and the sweetness dropped to about half, so the amount of sugar used was doubled.

[0027] As a result, 3.7 g of milk powder, 5. Og of sucrose, and vitamin CO.lg were appropriate for the amount of oil and wax and lOcc.

[0028] When using oils and waxes, the wide range of plasticity and the texture 'glossy' nobi are problematic. The plastic range and novi were generally widened and improved by mixing the nutritional powder. Kimjaja improved according to the level of fine particles by Reuina.

[0029] Next, results when various oils and waxes are used are listed.

The lecithin 60% paste in soy oil resulted in a mayonnaise shape with poor taste.

[0030] Soybean oil, rapeseed oil and olive oil became watery sherbet. Adding 20-30% of the shortening to the lard gave a good tally.

[0031] Lard (m. P. 36-42 degrees) and shortening were each independently a good tally. Shortening is a product of natural fats and oils, and processed oils and fats that have become expensive by handling natural products. A natural product with as few double bonds as possible and a stable product is desired.

[0032] With coconut oil, the taste is good, but mp 21-25 degrees, so it became sherbet [0033] The cacao butter is mp 30-35 degrees higher. Unlike other oils and fats, it is hard to use at 30 degrees or less as it is strong in strength. With 90% + 10% olive oil, it became soaked and powdery. With 95% + 5% olive oil, it became oil with good viscosity.

[0034] In avocado butter, it became an oily mayonnaise with a wild taste.

[0035] Both mango butter and shea butter needed to add 10-30% firm olive oil. As a result, it became an oily mayonnaise with a wild taste.

[0036] bees wax is m. P. 62-65 degrees, unlike triglycerides of general fats and oils, esters. The olive oil was added so that the olive oil became 60% -80% and became a very oily mayonnaise. It solidified into putty in the mouth.

[0037] candelilla wax is m. P. 65—70 degrees, similar to carnauba wax, olive oi

1 needed more, 70-90% so it became a very oily mayonnaise. It solidified into putty in the mouth.

[0038] As fish oil, saury oil, mackerel oil and sardine oil were used.

It became soft and mayonnaise. The problem is that fish oil is easily denatured.

[0039] Palm crude oil has strong red pigment and aroma. However, vitamin A'E Coenzym eQ and other nutrients are high. The result was a soft mayonnaise.

[0040] Red palm crude oil is refined into a light yellowish refined oil. This is m. P. 27-43 degrees.

[0041] The fraction ^ fractionation is divided into palm stearin m. P. 50—55 degrees and palm olein m. P. —5 —22 degrees. Palm olein is further divided into super- olein m. p. —5— 15 degrees and palm mid fraction PMF m. p. about 34 degrees.

[0042] These are called palm oil (butter) from fruit and are made from fruit.

[0043] Separately, it is made from seed seed.

[0044] Palm stearin was melted and melted and mixed with nutrient powder. After mixing, the range of plasticity was widened, and it was plastic even at room temperature of 20 degrees. It was a hard mayonnaise with a nice touch

[0045] Room temperature deposits of palm crude oil and refined palm oil are a kind of palm mid fr It is action.

[0046] 300G X lOmin was too weak to obtain a precipitate rapidly, and 700G X 30min was appropriate. About 40% of red crude oil became sediment, and about 60% of refined oil became sediment. room temperature 27 degrees.

[0047] As a result of using this precipitate, the oil was slightly light and good in quality.

[0048] Palm oil from seed is called palm kernel oil. The result was good in taste and texture.

[0049] Palm oil was the most suitable for this material because it had the highest yield of fats and oils per unit area and was inexpensive.

[0050] In the product using palm oil from seed, it was mixed with water without separating it from double the amount of oil. At 3 times the amount, it was slightly separated.

[0051] In products using palm oil from fruit, it was mixed with 70% of the oil without separation. It was slightly separated with the same amount of water as oil.

[0052] The palm oil from seed itself was able to mix up to 20% water. In the pure product of palm oil from fruit, mixing was almost impossible.

[0053] Unlike the fruit portion, which is a mesodermal skin with a simple composition, the seed portion, which is the source of the birth of a new life, consists of a variety of complex components, as is widely seen in the living world. This seems to be due to the difference in water mixing ability between the two.

[0054] Powdered milk 'white sugar' vitamin C mixed with fats and oils is a total of half the fat and oil volume.

Therefore, 1.3 times the total volume of these blended products can be blended without being separated from water.

[0055] In addition to powder, solid medicine, and food, there are pastes that are difficult to eat, such as liver paste. These were also able to be eaten easily with the aforementioned oil and fat products.

[0056] Daikan of Kampo, which is very difficult to eat, was used as an aqueous solution or oil solution. In this situation, it is very unpleasant and bad, and very difficult to take. However, if the above-mentioned oil / fat products are used, it is now possible to easily consume a volume greater than the product volume.

[0057] Solid biscuits, mussels and hail can also be ingested deliciously when covered with the aforementioned oil and fat products.

[0058] As described above, the object that has been impossible until now can be a powder, a grain, a paste, or an aqueous solution. It is now easy to eat anything from oil solutions, sols, gels, solid biscuits, mussels and hail.

[0059] The product from the seed had soft margarine-like softness, whether it was whole milk powder or skim milk powder. The product from palm stearin was putty-like softness in both milk powders. Both products could be mixed with each other to make various soft products.

[0060] When the biscuits, hard rice cakes, and hail were covered with the aforementioned oil and fat products, moisture did not enter even after one week and the crunch and crunch were strong. The dehumidification container had the necessary power.

[0061] Biscuits, oyster mushrooms, hail, etc., became wet when placed in ice cream, and the touch was poor. However, when covered with the oils and fats mentioned above, moisture did not enter even after one week, and the crunch was strong.

[0062] In ice cream, the above-mentioned oil and fat product had the same texture and taste as white chocolate. When cocoa was mixed in this, it became similar to milk chocolate.

[0063] 0. 1% cocoa is light in color 1% feels like milk chocolate, 5% feels like a perfect chocolate. 20% feels like a high-quality chocolate for adults.

[0064] Currently, in order to reduce the price of chocolate, as a substitute for cocoa butter, other inexpensive fats and oils are decomposed and separated into glycerin and fatty acids, and then re-synthesized with a proportion of fatty acids resembling cocoa butter. It is common to mix several percent.

[0065] However, if we use the method we have reported this time, at least chocolate in cold foods such as ice cream can be easily made at low cost, including white chocolate and various colored chocolates.

[0066] Chocolate is characterized by the cacao butter's narrow mp of 30-35 degrees, and in products where its melting point is not so much a problem, our previous product can be used as an alternative.

[0067] In other words, it can be used as an alternative to chocolate for liquids such as chocolate drink. The cacao became a mixed solution up to 30%.

[0068] Coconut oil could be used as an alternative to chocolate cacao butter, but the replacement effect was weak at 1%. Sugar was weak at 1%.

[0069] Palm oils and fats contain many components with different melting points and could be used as the main component of the series of products described above, such as chocolate substitutes. [0070] Also, palm oils and fats are often used in infant formula and are safe.

[0071] The product described in 0059 has become a product that can take various states between states of force, liquid state such as soft margarine and putty. If it cools, it becomes hard like margarine. These ingredients are all natural ingredients and are reported to be unhealthy, but do not use any processed fats or oils.

[0072] The power named vegetable oils Currently, all margarines and shortenings are made with processed oils and fats.

[0073] In Europe and America, a warning is issued if processed oils and fats are harmful to health.

[0074] In U. S. Food and Drug Administration, from Jan. 1, 2006, "Food ma nufacturers have to list trans fat on the nutrition label."

[0075] In such a global movement, the food processing industry is trying to make margarines and shortenings that do not use processed oils and fats, but it is still far from being completed! .

[0076] For the margarine and shortening, the wide range of plasticity, the texture and the melting point, and the wide melting point are important.

[0077] In order to solve these problems, a mixture of many components is required.

[0078] As a mixture of many components, germ cells are the first in the living world.

In the plant kingdom, it becomes a seed.

[0079] The whole seed must be used as part of the seed. That means whole grain. It is also desirable nutritionally.

[0080] In this series of products, the whole grain of palm. Its safety and effectiveness were examined by changes in blood components.

[0081] A. Fasting After 18 hours, take 50 g of palm oil from seed. Blood was collected before, 3 hours, 6 hours, 12 hours and 24 hours. Considering circadian rhythm, it was done at the same time of day.

[0082] B. 50 g of butter was taken instead of palm oil.

[0083] C. palm oil from seed 50g added with 25g skim milk.

[0084] The fats and oils of the living world are mainly composed of triglycerides (TG). The change in blood concentration is shown below. The mg / dl ₀

[0085] A. 3hr + 5, 6hr +4, 12hr + 1, 24hr + 15

B. 3hr + 13, 6hr + 55, 12hr + 19, 24hr + 28

C. 3hr + 14, 6hr + 32, 12hr —6, 24hr 0

[0086] Compared to butter, the other two species had much less blood TG elevation. When skim milk was added, absorption was rapid but disappeared quickly from the blood.

[0087] Compared to butter, the other two species showed healthy data.

[0088] Blood high density lipoprotein (HDL) is an indicator of good health against lipids in the body. The change in blood concentration is indicated by the HDL rate with a good rate. %.

[0089] A. 3hr + l. 1, 6hr + 0. 5, 12hr— 0. 7, 24hr— 0.4

B. 3hr 0, 6hr-0. 8, 12hr— 1. 1, 24hr— 1. 0

C. 3hr-0-4, 6hr 0, 12hr + l. 1, 24hr— 1. 0

[0090] In butter, the good rate dropped at all points. The good rate increased in the early days of palm.

The good rate increased with a delay in the mixture of skim milk and palm.

[0091] Compared to butter, the other two showed healthy data.

[0092] Very low density lipoprotein (VLDL) in blood is the worst health index for lipids in the living body. The change in blood concentration is shown as the worst VLDL rate. %.

[0093] A. 3hr- l, 6hr— 2, 12hr 0, 24hr + 2

B. 3hr + l, 6hr + 2, 12hr— 2, 24hr 0

C. 3hr 0, 6hr 0, 12hr 0, 24hr 0

[0094] The worst ball rate in butter increased in the early days. In palm, it declined early, but rose late. The mixture of skim milk and palm showed no change.

[0095] Cholesterol is only distributed in the animal kingdom, not in the plant kingdom! /. In B and C containing animal material, we observed changes in blood levels of total cholesterol (TCh). mgZdl.

B. 3hr + 10, 6hr + 9, 12hr + 14, 24hr + 10

C. 3hr- 14, 6hr- 5, 12hr +6, 24hr + 28

[0096] In butter, the initial force TCh increased. In the skim milk / palm mixture, the TCh decreased early and then increased. The mixture showed an initial efficacy against TCh. [0097] Gout, which is common in adult diseases, is caused by increased blood levels of uric acid (UA). Change in blood concentration of UA was observed. mg / dl ₀

[0098] B. 3hr-0. 2, 6hr— 0. 1, 12hr + 0. 6, 24hr + 0.5

C. 3hr- l. 9, 6hr + 0. 1, 12hr— 0. 1, 24hr + 0.5

[0099] Compared to butter, palm and skim milk showed data to lower uric acid

[0100] Blood LDH levels were increased in many diseases, including cancer, liver disease, heart disease, and stroke. IU Zl.

[0101] B. 3hr + 6, 6hr— 2, 12hr + 5, 24hr— 9

C. 3hr-8, 6hr- 20, 12hr— 7, 24hr— 4

[0102] Compared to butter, a mixture of palm and skim milk showed data to lower LDH.

[0103] The number of platelets acting as a glue to clot blood was measured. Platelets rapidly agglutinate and coagulate at sites of injuries such as arteriosclerosis. 10,000 pieces.

[0104] A. lhr-O. 6, 3hr— 0. 5, 6hr— 0. 1, 12hr + 2.5, 24hr + 0.9

B. lhr- 5. 4, 3hr— 1. 7, 6hr + 2. 2, 12hr + 0. 9, 24hr + l. 1

C. lhr 0, 3hr-0. 8, 6hr 0, 12hr + 0. 9, 24hr + 2.5

[0105] Compared to butter, the other two species, especially the mixture of palm and skim milk, did not show much variation.

[0106] In addition, there was no change in force measured for blood GPT, r-GPT, amylase, creatinine and CRP.

[0107] As described above, the effectiveness of the mixture of skim milk and palm oil was confirmed.

[0108] Margarine 'shortenings were made with the above materials without using processed oils and fats that are warned of health risks.

[0109] As the whole grain of the palm, only the hard shell of the palm was removed, and the content liquid called copra and fruit water was crushed together with a mixer and dried with a vacuum pump.

[0110] This dried coconut became a putty-like substance containing fats and oils. This putty alone could be used as a substitute for Margarine 'shortenings. [0111] Mixing 0110 with palm oil from seed, skim milk and natural salt produced a better product.

[0112] The dried coconuts could be used at 100% strength to 0%. Therefore, palm oil can be added from 0% to 100%. Optimum was palm oil from seed 80%, dried palm fruit 20%, skim milk 20%, and natural salt 2%.

[0113] Low melting point oils and fats are necessary to exhibit moistness at low temperatures, and high melting point fats and oils to exhibit tenacity at high temperatures.

[0114] Low melting point, palm oil from fruit superolein 5% and 咼 '| ¾ point, palm oil from fruit palm stearin 30% and palm oil from seed 65% strength Margarine' shortening 'was appropriate.

[0115] Good at 10 to 28 degrees Celsius.

[0116] The power of milk whipped products made from dangerous cabbage oils and fats These were also made only from the natural fats and oils mentioned above.

[0117] Until now, all the existing margarine 'shortenings themselves have been warned. Because of unhealthy substances made from processed oils and fats, it was impossible to mix them with health foods to promote health. .

[0118] The demand for health foods is increasing rapidly around the world. Many effective ingredients have been found in soybean power.

[0119] Representative of health food. “Kina flour”, the whole grain of soybean, was mixed into the above margarine “shoutening”.

[0120] The 0.5% content showed a very light brown color and a slight soy taste. From 1% to 9%, it was light brown and had a weak soy taste.

[0121] From 10% to 39%, there was a clear soy taste in brown. From 40% to 70% it became like 100% peanut butter. At 75%, it was a hard mass.

[0122] Thus, the use of margarine 'Short Jung whips for health and nutritional foods has been expanded by not using dangerous processed oils and fats.

[0123] Among the palms, date palm fruit can be used as a natural palm sweetener compared to the sweet product mentioned above. [0124] Dried fruit could be used effectively as a mixture of 1% to 50%, with 20% being adequate.

[0125] It could also be applied to seaweed such as dry seaweed that hate moisture.

[0126] As soon as nori is wrapped in rice balls or brought into contact with rice, moisture is absorbed and the tongue feels worse.

[0127] Preserving the seaweed requires strict moisture protection.

[0128] However, when this seaweed was bred and passed through the high melting point palm oil, it did not absorb moisture forever and was dry!

[0129] When 1% starch was applied to this seaweed and dried, the crisp taste was further enhanced.

[0130] Processed fats and oils that have been pointed out to be dangerous are oils that have inherently low melting points that are hardened by changing the molecular structure to high melting point fats and oils.

[0131] In order to cure fats and oils, a dangerous method for increasing the melting point of the fat and oil molecules themselves is currently used.

[0132] However, in the widespread use of natural foods, there are tofu, jelly, and agar that harden water safely without changing the melting point of water molecules.

[0133] Such a curing substance is generally called polymers or thickening agents. Mostly water-soluble organic substances.

[0134] There are a few silicone gums and nitrocellulose, but they cannot be used as ingredients.

[0135] In view of nature as a safe food ingredient, it is reasonable to use a biological tissue in which biological components exist in the fat and oil tissue.

[0136] Therefore, a plant tissue having a high fat content was used as a hardening agent. When dried copra was mixed with coconut oil, it became solgel. Oconut

The m.p. of the oil is as low as 21 to 25 degrees !, so if it remains as it is, the force that is the state of a fluid oil with white turbidity is fully cured. Similarly, coconut oil 2. Og, oil

When pulverized with 6 g of palm seedl, a similar solgel state was obtained. Using only the high melting point fraction of Coconut oil, 2.5g was appropriate in the above case.

[0137] Coconut oil itself did not mix at all with water. The palm oil from seed described in 0052 was 20% miscible. [0138] An equal weight mixture of coconut oil and copra could be mixed without separating 10 times the amount of water.

[0139] The oil and fat product of claim 10 was made using coconut oil and copra.

Example 2

[0140] coconut oil 8g, copra 6g, soybean crude oil

paste 0.5 g, white sugar 6 g, skim milk powder 4.5 g, vitamin C 0. lg. Mix the above.

[0141] The soybean crude oil paste is a hard paste with a strong viscosity from 40 degrees Celsius to +100 degrees Celsius, and can be used as a thickening agent in a wide temperature range. Also presents a beautiful butter yellow color

[0142] The 0140 product was whip even at 30 degrees Celsius without using any processed oils and fats. It does not contain water, can be stored for a long time, and does not require refrigeration.

[0143] This product was miscible with 1000 times the amount of water without separation. It is miscible with infinite water. 005

It was much more powerful than 4 products.

[0144] This is a fat and oil that is miscible with an infinite amount of water more than 1000 times, and is a powerful and safe new surfactant (surface

acfive agent, surfactant) 7

[0145] Surfactants reduce surface tension and interfacial tension, and have detergency, emulsification power, dispersion power, penetration power, foaming power, etc., and emulsifiers, cleaning agents, foam digesters, bactericidal preservatives , Antifoaming agents, dispersing agents, solubilizers, penetrants, moisturizers, lubricants, softeners, antistatic agents, foaming agents, fiber finishes, floatation screening agents, lubricant additives, etc. Be utilized.

[0146] This product, like the 0054 product, is very delicious, safe and delicious.

Can be used in various fields as oils such as V and whip.

[0147] Margarine was made with soy bean paste that kept a solid paste over a wide temperature range from 40 degrees Celsius to +100 degrees Celsius.

Example 3

[0148] 1, Soybean paste 95.5 g, Whole milk powder 30 g, copra 30 g, Salt 2 g, Total fat content 80%.

2. Soybean paste 80g, skim milk powder 17g, salt 2g, vitamin Clg, total fat content 80%.

3, Soybean paste 55g, soybean crude oil 25g, skim milk powder 17g, salt 2g, vitamin Clg, total fat content 80% [0149] Margarine with the taste and aroma of a wild natural food was produced.

[0150] Similarly, margarine was made by mixing and curing copra with low melting point oil. Examples of this are shown below.

[0151] Coconut oil 7g, copra 2.5g, whole milk powder 2.38g, soyoean

paste 0.5 g, salt 0.16 g. Total fat content 80%.

[0152] palm oil from seed or coconut oil 6.2g, copra

3g, skim milk powder 1.2g, soybean paste 0.4g, salt 0.16g, vitamin C 0.04g, total fat content 80%.

[0153] Thus, it has been possible to make processing oils and fats that are dangerous to health useless by two natural curing methods.

[0154] Although water was not added so that it could be stored at room temperature for a long period of time, when 5 to 10% of water was added to the above anhydrous product, the oil was hardened by water. Therefore, it is possible to adjust the hardness of the harder spread and adjustment margarine by the amount of water added.

[0155] The aforementioned oil and fat products alleviated oral wounds and inflammatory pain. Same action as throat candy

I ’m seven.

[0156] When its action was examined for each component alone, fats and oils were its active ingredients.

[0157] In particular, the throat and laryngeal irritation was so strong that it was called so-called henmushi, and it was rapidly effective against severe cough with a seizure that could not be stopped anywhere in the public.

[0158] Among oils and fats, Japanese pharmacopoeia liquid paraffin (mineral oil) was appropriate, although it did not cause any allergic reaction and could be placed in the human body while attached to a surgical instrument.

[0159] It was particularly effective to spray these oils on the throat like a throat spray. It was effective to gargle or lick.

[0160] In order to grow human eggs and cells, we protect the surface of the culture with mineral oil in the incubater.

[0161] Oil is the perfect way to quickly stop irritation around the throat and mouth and protect cellular tissue

[0162] There is no such medicine in the current medical world where the idea of using fats and oils for coughing and stomatitis is not possible. “Gargling oil” is also used in “gargle water”, which has no idea of “throat candy” or “fat candy” in food. There is no idea of “fat”.

[0163] At present, there are many cases where coughing cannot be stopped unavoidably, such as at a conference table or in front of people. It was very useful at that time.

[0164] Unlike other cough medicines, this oil and fat cough medicine has no side effects and can be used safely during pregnancy. Even if 10% of the disinfectant Popidonhode solution was added, it could be used well. Glycine, which has a neurosuppressive effect, was used at 2% and GABA at 2%. Numbness appeared in the area where GABA was applied. When 10% of past was added, it reacted with moisture on the mucosal surface and solidified, and the surface protective action became stronger.

[0165] By adding copra, 0144 oil and fat that became a strong surfactant containing structural fibers was combined with 0068 and 0069 palm oil, which are alternatives to cocoa butter of thyocholate.

Example 4

[0166] Palm stearin 4g, skim milk powder 3.7g, sucrose 5g, cocoa powder lg, and the above mixture started melting at 60 degrees Celsius.

[0167] Since m.p. started from 60 degrees, it did not melt in the mouth and had a pate-like texture.

[0168] General chocolate started melting at 26 degrees Celsius.

Example 5

[0169] Palm stearin 2.5g, coco palm copraO. 5g, chocolatel l. 6g, and the above mixture started melting at 33 degrees Celsius.

[0170] It was stable at room temperature in summer because of m.p.33 degrees. The mouth temperature was 37 degrees Celsius, so it melted quickly in the mouth and had a good texture. Copra's structural fibers and oils make the feel light and smooth.

[0171] chocolate

cacao butter has a crystal structure up to type I and type I force. Type VI is not delicious, but it is the most stable.

[0172] Don't let the blooming of the stable type take! /, For 28-30 degrees Celsius, tempering over time to make type IV a fine crystal of type V and unstable IV after solidification We try not to change from type VI to type VI.

[0173] Chocolate 0168 and 0169 were melted at 60 degrees Celsius and stored at 30 degrees Celsius for 60 minutes, then Stored at 2 degrees Celsius for 90 minutes. The original chocolate 0168 caused blooming. The chocolate 0169 with copra was repeatedly heated and cooled four times, but no blooming was observed. High melting point BOB (glyceryl) produced by processing, decomposing and synthesizing oils and fats

Even without using dibehenate monooleate), it was made with a natural oil and fat fraction.

[0174] Chocolate m.p.i ma palm

It can be adjusted freely by ^_0/0 amount of stearin. 0% from 26 degrees Celsius to 100 degrees up to 60 degrees.

[0175] The surfactant activity can be freely adjusted by the amount of copra and milk powder.

[0176] There are the following 11 methods for safely hardening edible oil.

1, 0025-0124, etc. [This m.p. high coconut oil, wax, and esthetics are used.

2, A method of using a cured product such as 0132-0146. When compared to water, it is equivalent to jelly, agar, or starch. Animal spine

Corresponds to animals.

3, 0147— 0153 degrees Celsius + 100 degrees Celsius + 100 degrees of solid paste!

4, Method of curing with water as shown in 0154.

5. A method to reduce fluidity by mixing powder.

6. A method of curing by mixing astringency.

7. How to replace air in hollow food with oil like popped shells, snacks, marshmallows, freeze-dried gel sol fruits and vegetables. Microcapsel, agar, jelly, tofu, konjac and starch-containing foods. Compared to animals, it corresponds to crustaceans and insects.

8. The method of making acid like acid coagulation.

9. Add salt to make it salt out.

10. Add enzyme (including baking soda or alkali with decomposition activity). Particularly effective are lipase (rich in rice bran, spleen and microorganisms) and protease (rich in pineapple, animals and microorganisms).

11, a combination of the above.

Another method is drying oil by acidifying and solidifying unsaturated oil. Used for tableware ing. Tanoremi, Amani, Egoma, etc.

[0177] There are numerous water curing agents such as starch, jelly, and agar. Therefore, there are many ways to cure the water and make it a food spread as an oil-in-water emulsion. U.S. Pat. No. 4,226,895, U.S. Pat. No. 4,284,655, U.S. Pat. No. 5,409,727, but this method requires preservatives and cannot be stored for a long time. It is not the hardening of fats and oils.

[0178] US Pat. No. 5,360,626 uses an alkyl-substituted oil-soluble polymer with water. U.S. Pat. No. 5,376,398 uses polytetramethylene ether glycol.

[0179] A method for hardening edible oil without using transformer processed oil, which has been pointed out as dangerous all over the world, including Europe and America, was registered in a world patent. Special table 2002-534070.

[0180] This is a hardened material of 0176-2, which uses a kiso goby synthesizer called Japan wax. This casket has been used as a candle since ancient times. The safety of using this as food is proven.

[0181] Trans-processed oils and fats were also said to be healthy plant margarines decades ago. That is considered a dangerous material today. The patent appears to be on the same or even more dangerous path.

[0182] Tween as a smoothing agent in addition to sputum

I have 80. This is a surfactant from Atlas Powder. But the above 0

Strong surfactants in natural foods, such as 139-0146, are safer.

[0183] The above patented products are currently Extra

Virgin Olive Oil Spread. Extra virgin olive oil (EVO oil) was hardened safely by the method of 0176 described in ij. Next, examples are listed.

[0184] 0176-5 method, EVO

Mixing oil3g, skim milk powder 3.8g, salt 0. lg, vitamin c 0. lg was appropriate. It was soft paste. Total oil content is 42.9% EVO oil

spread and 7 hits.

[0185] The mixture was cured by adding water to the mixture by the method 4 of 0176. The amount of water should be up to 15%.

The water separated when it exceeded 15%.

[0186] Method 1 of 0176, EVO Mixing oil4g, mango butter (or palm stearin) was 4g, skim milk powder 1.85g, salt 0.lg, vitamin C 0.55g was appropriate. Total oil content is 80% and EVO

It became oil margarine.

[0187] Similarly, in the method of 0176, mixing of EVO oil 4.5g, cacao butter 3.5g, skim milk powder 1.85g, salt 0.lg, vitamin C 0.055g was appropriate. The total amount of oil was 80% and became EVO oil margarine. As in 0183, EVO oil spr ead is obtained when components other than fats and oils are added. More than 80% of fats and oils are margarine, and less than that is named spread. Many margarines are mixed with water, milk powder or salt. Shortening is almost 100% fat and oil and no water or milk component.

[0188] In the same way of 0176, 1 we used a mayonnaise-like avocado butter. EVO oil 5g, av ocado butter lg, skim milk powder 3.8g, salt 0.lg, vitamin

Mixing C 0. lg was appropriate. EVO oil spread was obtained with a total fat content of 60%.

[0189] Method 2 of 0176, EVO

A mixture of oil 2g, copra 3g, skim milk powder 1.2g, salt 0.16g, vitamin C 0.04g was appropriate. Total oil content is 62.5% EVO oil

spread and 7 hits.

[0190] With the method 2 of 0176, when only olives are created, it becomes as follows. Dry Olive and mix with EVO oil. One olive fruit without seed is about 2.5g. Immature of green

Olives have an oil content of about 10% and mature black olives are about 20%. When dried, the weights are about 28% and about 34%, respectively. Each olivel piece, EVO

Appropriate amounts of oil were 0.6 cc and 0.25 cc. The total amount of oil and fat is 65% and 76%, respectively, and E VO oil spread.

[0191] There was little difference between the wintering deposits of EVO oil and the crude oil. Olive

The fruit was easily crushed by freezing and thawing. Unlike ordinary olive oil paste, the fibers and particles are fine margarine and shortening-like solgel, and do not contain moisture and are stable for long periods at room temperature.

[0192] Method 3 of 0176, EVO Mixing power S of oil4g, soybean past4g, demoon mash powder Ll. 85g, salt 0. lg, vitamin C 0.55g was appropriate. EVO oil with a total fat content of 80%

It became margarine.

[0193] Since they do not use water, they do not require preservatives. Like the other patents mentioned above, safe spreads and margarines were achieved without the use of kino, zose synthetic oil, transkaye oils and fats, or factory synthetic products.

[0194] Kiso goby bowl (Japan

wax) consists of monoglycerides, glyceryl monopalmitate and glyceryl glyceryl.

oleinate) as the main component.

[0195] In Japanese Patent Publication 4-65495, which uses a chemical reaction of fats and oils with a catalyst lipase, ion-exchanged fats are also used. In order to lower the melting point, it uses fully hardened oils and fats that have strong processing.

[0196] As a method not using processed fats and oils, JP-A-2001-238597 proposes a method of shortening or margarine using animal fats and lards. But originally shortening was born as a lard substitute in the late 19th century in the United States and was also called lard compound. As a substitute for lard, lard cannot recognize the advantages of existence.

[0197] Shortening is characterized by its ability to harden at room temperature. As a result, the oil does not bleed and has a dry texture that makes it difficult to get oil. Try to improve your taste and fragility with English (shorten)!

[0198] Natural vegetable oils and fats that are solid at room temperature include high melting point oils (pal m stearin m.p. 50-55 ° C and high melting point palm mid

fraction) and palm oil from seed m.p.26-30 degrees. Therefore, these two types and the aforementioned 0025 0037 collar can be used as non-processed shortening.

[0199] Coconut oil is mp21—25 degrees and low! JP 2003-304808 proposes a shortening containing coconut oil! This is only for flavor and flavor, and coconut oil is added as an additive to the main ingredient, processed hardened oil. It has been.

[0200] Fresh food astringents are contained at high concentrations in tea and astringent olives. Although bad fresh foods and astringents contain a lot of nutrients such as polyphenol, they are very difficult to eat as soon as they are collected. However, they were able to eat and drink deliciously by the method described above. In addition, when crushing food immediately after collection, it was good to mix the solution and powdered milk 'sugar' vitamin C mixture without starch.

[0201] An example of the method 6 of 0176 will be described. Drying the astringent will weigh about 16%. When 0.5 g of this dry powder and 5 g of the product of 0140 were mixed, it was slightly cured as an example of 0176-5. When 0.1 to 0.8 ml of water was added to this, it hardened like putty. 0. Water was separated when more than 9ml was collected. There was no astringency and it was delicious.

[0202] As a control example of the example of 0201, the same amount of soybean powder was used instead of the dry powder of astringency. The result was similarly lightly cured. Similarly, when water was added, it hardened just as it did in astringent cases.

[0203] The product of 0184 gave exactly the same result when adding astringency in the same way as 0201.

[0204] A mixture of powdered milk 7.5 g 'sucrose 5 g' vitamin C 0.25 g was used as a nutritional powder for astringent olives. No starch was needed because the jelly was viscous. When skim milk was used as the milk powder, it became a dry powder after drying. When using whole powdered milk, it is a hard scram bled

It became an egg-like thing.

[0205] It takes time to remove the astringency. The amber astringent is mainly composed of tannin. The olive astringent is mainly composed of oleuropein, and their structural formulas are completely different. Unlike amber, Olive's astringency must be treated with carbon dioxide or alcohol.

[0206] The required amount of the above-mentioned nutritional powder was greatly different between salmon and olive. In addition, soybean paste was effective for power olives that had a weak effect on astringency.

[0207] In contrast to olive lg, the nutritional powder became effective at 5g, which was not effective when lg was 4g. In other words, astringency disappeared and it became delicious. On the other hand, soybean paste was slightly effective at 0.5g and lg at lg. The effectiveness in this case is different from the effectiveness of the nutritional powder in that it is no longer astringent and not delicious. Tasteless That is. In this way, when the olive powder, paste and olive oil were mixed, a variety of fresh olive oil spreads and margarines were produced.

[0208] Next, nutrition powder and paste were combined. With respect to olive lg, nutritional powder 0.5g and pasteO. 5g were slightly effective, and each lg was effective. Effective in this case is that the astringency is gone and it is delicious.

[0209] Nutritional powder 0.2 g and 0.5 g of astringent lg were effective with a strength lg that was insufficient in effect. In other words, the astringency disappeared and it became delicious. However, unlike the olive case, the paste was added with 0.2g-0.5g. The effect was seen with lg. In other words, pa ste was effective against olives, but was less effective against astringency. In other words, the nutrition endowed strongly toward the cocoon, and the paste became stronger toward the olive. In this way, I discovered that paste has the effect of greatly changing the taste of food. It was also easy to take Daihoku, a hard-to-drink medicine mentioned in 0020, when mixed with paste. The appropriate weight ratio between the two was 1: 1 to 2: 1.

[0210] Products with the addition of nutritive powdered skim milk to olives and astringents were easily made into a dry powder with a clean green color. Long-term room temperature storage is possible. It dissolved easily in water and tasted like delicious green tea. Also, when olive oil was mixed with this dry powder, an olive oil spread was obtained. As an example, 5 g of nutrition powder is mixed with olive lg and dried, and 12 cc of olive oil is mixed. The total fat content was about 70% spread. EVO

Immediately after the oil is collected, the olive mill is used as a waste. When it is dried, it weighs about 20%. When 7 weights of the above-mentioned nutritional powder was added to 1 weight of this dry powder, it became a delicious olive matcha and a coffee-like beverage.

[0211] In this way, I was able to eat without reducing nutrients such as astringency. In addition, if the food is dried and mixed with the above-mentioned oil and fat products, it is stable at room temperature for a long time. The power that was almost impossible to eat astringents and olives before astringent. Milk solidified by astringency has also become a new type of food.

[0212] So far, (1) making it easy to eat bad foods, and (2) not using dangerously processed products were two major themes. Olive is a food that is greatly related to these two points. In contrast to (1), olive astringents containing precious nutrients such as polyphenols are destroyed by NaOH and storage in salt water for several months. All edible olive fruits are edible after this destruction It is provided. In contrast to (2), olive oil spreads are marketed all over the world because they do not use dangerous processed oils and fats.

[0213] An example of the method of 7 of 0176 is shown. Hollow food was submerged in EVO oil, and the air was extracted with a vacuum pump and replaced with oil. Indicates how many times the original food weight of oil is contained inside. popric e X lO. 4, popcorn X 5.4, caramelcorn X 5.3, sugar

popcorn X 2.8, bran X I .0, marshmallow X O. 26 popricei or margarine or spread, especially effective oil micro

Worked as capsel! poprice was particularly effective.

[0214] This capsule can be mixed with margarine or spread. Also, if the capsule surface is coated with high melting point oils, it can be used as a simple and safe capsule for medicines.

[0215] The starch aqueous solution was freeze-dried at 0.1% to 12.8% and impregnated with olive oil. 0.2% was optimal, below that it was too weak and above that it was hard to use. Even when trying to remove a small amount from a container like ordinary butter, it was difficult to remove because it was a liquid oil. Therefore, when olive oil was placed in an infinite number of starch fibers or onion strips with a diameter of several millimeters, olive oil margarine was obtained. The starch fiber dissolved rapidly in the mouth on a minute amount of 0.2%. When examined in the same manner, 0.4% was appropriate for agar, 0.2% for plate gelatin, and 0.1% for konjac. Substituting olive oil into freeze-dried onions and strawberries and tomatoes resulted in a very tasty and tasty food. I was able to do it with Kyuri. When liquid oil such as olive oil is placed in such a skeleton, convection does not occur, so that the oil that gets stuck inside is prevented from oxidization and deterioration, and it is stable for a long time because it is anhydrous. All of the materials mentioned so far are all very cheap.

[0216] The only fruit in the world that can't be eaten without processing, can't be eaten by animals, can't be used as feed, and contains nourishment of olives in a treasure house of nutrients that contain residual oil. I was able to eat deliciously what had to be thrown away all over the world. Since anything bad is delicious, it becomes a large amount of waste, and it becomes karakara and food.

[0217] Okara cookies and power are also named as bread even though the content is only 4% As you can see, it is extremely difficult to make foods with increased strength. If nothing is done as it is, only 1 weight of 0023 Example skim powder is mixed with 20 weight of okara to make a delicious okara 95.2% candy. Even if a child likes it, if it is shaped like a clay dish and put it in a microwave oven, it will be 95. 2% cookie. If it is thinned and sandwiched with the whipped, it will be 95. 2% Mille-feuille It becomes. It became a low-calorie health food with natural, complete nutritional vitamins that contained no oil or cholesterol. If you put it flat and put it in the microwave, it becomes cereal.

[0218] Usually, because of a diet, the ability to inflate the tummy with water or a large amount of water Water that can be drunk so much that it has the power to drink is not good for blood pressure and health. However, even though the power is not using salt or force, it is a characteristic of natural oak, and I wanted water, and I could drink a large amount of water and get a feeling of fullness. Okara is mainly made of fiber that is not digested and absorbed without calories, and the feeling of fullness lasted for a long time.

[0219] Okara 19.5 wt. And soy sauce lees 0.5 wt. In order to have enough deliciousness without margarine or whipping alone, an okara 85.7% cookie consisting of 6% strength and 1% skim powder is suitable. If 1 weight of skim powder is mixed with 1 weight of soy sauce cake, it tastes like blue cheese.

[0220] Mixing 9 weights of okara and 1 weight of skim powder, putting it in an electric rice cooker and putting a switch, you can make 90% bread from okara. If you want to make a double-sided texture on the bottom side, just flip it over and turn on the switch again. A flat spherical shape with a diameter of about 3cm made bread easy to eat. Without using an electric rice cooker, it is easy to make a solid bread by putting it into a microwave oven with a diameter of about 2cm, a length of about 4cm and a wall thickness of about 4mm. If you put whipped etc. in the cylindrical shape, it becomes sweet. When this was heated in the same process as shrimp production and sandwiched between two hot plates, it became a healthy food with a crunchy shrimp texture. It is also delicious if it is finely granulated with a diameter of 0.1 to 5 mm, lightly gripped and dried in an oven.

[0221] If you put these breads in a food processor and dry them in a microwave oven, you will have a delicious and delicious texture, and it will be a complete nutrition with vitamins without oil. It became a kind of bread crumbs. In addition to the contents of the fly, the breaded garment became a delicious star. You could just mix okara and skim powder and dry with autoclave, but the taste will be a little lower. It was good if heated in an oven. Many wheat alleles have made bread and crumbs that people can eat with peace of mind. In addition, when it was put into okonomiyaki, takoyaki or sardine ware (including dorayaki large-format ware), it became a very delicious dish. When this okara bread crumbs were put in and 0220 okara bread was made, the power of the delicious grainy particles inside became also bread. When these breads were fried in oil, they became delicious fried okara breads. These can also be used in dietary fibers such as sugar cane and radish, as well as power that uses power as dietary fiber. An example of a delicious composition of the main ingredient bread is shown below. 350g Okara, 300g strong flour, 125g rice, 60g sugar, 8g salt, 60g powdered milk, 2 eggs, 40g raw, 300g water, 120g of the above-mentioned Margarine. Foods with a lot of fiber such as okara are too strong. Therefore, it was discovered that when the rice was crushed and crushed, it had a very good texture as a strong feeling of opposition. The amount of rice was 10%, especially 15% or more. Examples of deep-fried foods are 400g of rice, 60g of rice, 40g of sugar, 5g of soy sauce, 0.lg of soy sauce. When rice was crushed and put into fried foods such as croquettes, the surface hardened by heat, so no clothing was needed. If you just fry it, it will fall apart. However, if you add more than 10% of rice, it won't fall apart and it will be delicious. The crushed rice can be used effectively for deep-fried foods such as croquette cakes, steamed foods such as vines, and kneaded products such as power boiled rice, which are one-tenth and extremely cheap than regular rice.

[0222] When 1 weight of skim powder was mixed with 3 weight of solid part of shochu, it became a delicious shochu 75% confectionery. When this was flattened and dried in a microwave oven, it became a shochu 75% cookie. Sake lees can be made at the same rate, and the color is elegant. Mixing 1 to 2 weights of skim powder with 10 ml of the liquid part of the shochu made a delicious shochu drink. With a small amount of alcohol, it became an interesting food with reddish skin.

[0223] When sodium bicarbonate (NaHC03) lg was added to 50 cc of the shochu liquor, it reacted with the citrate of the shochu to generate carbon dioxide, resulting in a sparkling beverage like champagne. Even when CaC03 such as shells and eggshells were added, it did not taste as strong as baking soda. H glutamate is not delicious but Na As glutamate is! /, !!, the combination of Na and acid is good! /, and Ca and acid are not delicious. In aqueous solution, each is separated and binds to different taste receptor molecules as ions such as H, Na, Ca, glutamate, etc. to create a taste as a mutual nerve reaction (0006, 0007)

[0224] These carbonated compounds are stored in shochu and put in a sealed container to make it like champagne, or it can be packaged separately for use separately from shochu.

[0225] As an example using shochu, how to make delicious dressing is shown below. Mix 500ml of shochu liquor, 100g vegetable oil (palm kermel oil), 100g skim milk powder, 10g alpha starch, 10g salt, 1.5g pepper. Add 40g of crushed 0229 coconut to make it even more delicious.

[0226] When sesame seeds were extracted from sesame seeds and mixed with whip, they became delicious sesame whip. Even if the sesame content was small, it appeared as a clear and strong sesame taste. When the entire sesame seed was crushed and mixed with whip, the melting point of the product decreased because the component sesame oil was m. P. — 5 degrees.

[0227] When acid fine powder is added to fats and oils, the viscosity is increased and it becomes like acid coagulation. Vitamin C concentration is 0.

1% to 1%, especially 0.5%, was appropriate considering the taste. whip especially in terms of taste

0. 01% or less was appropriate.

[0228] When salt powder is added to vegetable oil, the viscosity increases and it becomes like a salt prayer. From 0.1% salt concentration

3%, especially 1%, was appropriate considering taste. In whip, 0.02% or less was appropriate from the viewpoint of taste.

[0229] In general, many substances have a melting point boiling point that is reduced by digestion. On the contrary, many of the riglycerides that make up fats and oils have higher melting points. For example, digesting and digesting tristearin m.p.55 degrees with lipase stearic

acid m.p.69—70 degrees becomes 2 and glyceryl monostearate m.p.56—58 degrees. Rice Especially rice bran has lipase activity. palm

When rice bran was added to oil from seed at 1% concentration, mp increased twice. The texture did not change. Digestion decomposition is hydrolysis, and the reaction equilibrium point is determined by a minute water content. However, it is also possible to terminate the reaction by degrading lipase and protease itself by picking up the protease. wear. The reaction can also be stopped by lipase inhibitors.

[0230] Enzyme's food lipase 1.A.2.AY.3.G.4.R and -Eurase F3G were used at a concentration of 1%. Lipase G was effective. In addition, when 1/10 of the amount of sapon.no. Was used, baking soda increased m.p.2 degrees, and the taste was stable for a long time. palm

Oil from seed sapon.no.247, NaHC03 MW84, KOH MW56, 1 247 X 84/56.

[0231] Chocolate is described in 0165 Power et al. 0174. The basis of the deliciousness of chocolate is the ultrafineness of its particles that no other food has. When the diameter is 50 microns or more, it feels as a grain on the human tongue. Therefore, in order to have a smooth texture like chocolate, the particle diameter must be pulverized to 50 microns or less. When copra was finely pulverized to 100 microns or less with a roll mill like chocolate, a taste completely different from 100 microns or more appeared. In particular, when it was reduced to 50 microns or less, it was much more powerful than ever. In other words, healthy fiber can be eaten deliciously. It is difficult to pulverize to 50 microns or less with a pulverizer or other pulverizer, which is a necessity for chocolate production.

It is common to use a mill. In addition, it was chilled to prevent sticking of oil and fat, and even if pulverized with a millser, it could be pulverized to some extent.

[0232] An example in which copra is pulverized to a diameter of 50 microns or less is shown.

margarine and salmon, copra o00g, coconut

Oil lkg, soybean gum paste lOOg, soybean crude lOOg, skim milk powder 170g, salt 20g, vitamin C 10g _o mp 27 degrees. Soybean crude is mp — 10 to 16 degrees palm

stearin is m. p. 50-55 degrees. In general, if the low melting soybean crude oil is changed to the high melting point pal m stearin, the product's m. P. Soybean crude oil was suitable considering the softness at low temperatures.

[0233] milk whip Λ spread and coconut

480g, coconut oil 600g? L 360g, powdered sugar 480g. To change the hardness, you can change the amount of co conut oil or mix other oils. When cocoa powder is mixed as in 0063, it becomes a chocolate-like power. [0234] Don't use copra! /, Shows an example. as margarine, palm

kernel oil 1.4 kg, soybean gum paste 100 g, soybean crude oil 100 g, skim milk powder 370 g, salt 20 g, viamintC 10 g.

[0235] Palm as milk whip or spread

kernel oil 1100g, skim milk powder 410g, powdered sugar 550g, salt 0.4g, vitaminC 0.2g. When cocoa powder is mixed as in 0063, it becomes chocolate-like. Compared with 0231, the coconut taste was not added, so it became a pure chocolate-like, and a concentration of 1 to 5% of cocoa was appropriate. Similarly, 20% of the coconuts became premium adult chocolates. If you mix cookies, shochu cookie and sake cookie, the _crunchy chocolate _crunc hy

It became choco. When the cocoa concentration was varied between 0 and 20%, various shades were obtained.

[0236] Mixing cereal with the aforementioned milk whip! Amaranthus pomegranate (pop confectionery) amaranthus mochikibi and mochiawa have different specific gravity, so 3 types of whip are suitable for 1 to 5, 1 to 3, and 1 to 3, respectively. It was. Power of 0220 Bread crumbs were also used well. The texture of the power contained in the cooking process was improved. In the case of dry power, the soft whip did not have a good texture. With the hardened whip, the non-smooth texture of the okara was hidden in the whi P, resulting in a texture with no problems. The thing that can be mixed with the whip was good enough to dry.

[0237] The above considerations were developed to produce a non-trans, non-processed, non-emulsifier-free pigment-free okara main ingredient. Rather than using only wheat or just rice as the shell powder, it was better to have both specific gravity between 1 and 4 and 4 to 1. In particular, a mixture of both halves worked well. Also, instead of using rice flour, the rice was crushed to a diameter of 1.5 mm or less. Tsuma

This is a mixture of grains with a diameter of 1.5 mm or less and 0.2 mm or more and powder of 0.2 mm or less.

[0238] Examples thereof are as follows. Rice 650g, wheat flour 600g, rice 550g, sugar 550g, whole egg 2 25g, non-trans, non-processed, non-emulsifier, non-pigmented margarine 300g, ground coconut cobra 200 go rice is crushed or powdered as described above Use to match. Cookies are very tasty thanks to the heat produced. If the thickness is 4mm or more, the surface will be dry. It has a crunchy texture and the inside is a succulent cookie with oil. When a portion of succulent was put on paper and the liquid was extracted, it was oil rather than water. Using rice bran or the above-mentioned olive porridge instead of powerful ones worked well. The astringent bitter taste remains in the olive koji, and the astringent bitterness disappeared completely when the above-mentioned coconut whip was applied to the surface of Tatsuki. In addition, when 0.2% yeast and 0.6% sugar was added to the bitter olive, the taste became mild after one week at room temperature. By pre-fermenting the bitter olives in this way, it became easy to use as a food for many purposes.

[0239] The following example. Okara lkg, wheat flour 500g, ground rice 300g, sugar 550g, whole egg 450g, same margarine 300g, same cobra 200g. In this example, the central juiciness was further strengthened. Without the whole egg, it tasted a little different, and the joyfulness, the touch of the tongue, and the feeling of touching it remained unchanged. Therefore, strong fiber is considered to be the essence of juiciness. Next, when the eggs were put in their original state and only their power was removed, the taste became a bit different and the juiciness was slightly reduced. It seems to be the most succulent under the influence of only this margarine. The source of JUUSHI is oil as described in the previous section, but it seems to be a joint result of this and the powerful fiber.

[0240] Also, the following example. Okara 1.5 kg, wheat flour 250 g, rice crushed 250 g, sugar 500 g, the same margarine 300 g, the same cobra 200 g. Even with this increase in okara, it became delicious and succulent. When rice was reduced to 50g, it was sticky and the texture was not good. Without the addition of Coconut copra, the dough became fragile and fragile, and the taste fell.

[0241] Next, except for wheat and rice, it was made with lkg of okara, 200 g of margarine, and 200 g of sugar. The power with less crunky feeling was delicious.

[0242] When the thickness of this cookie was increased to 4 mm or more, the surface became dry and crisp, and the inside became a succulent cookie with oil. At present, such a confection has a good reputation. The only way to do this is to make a skin first and then close it with a succulent object. However, the margarine of this time became such a two-layer property by simply dividing the whole mixture and heating it. Even if the grain used was wheat or rice alone, the same two-layer structure was achieved. A thickness of about lcm was suitable for easy eating. It was delicious to mix cocoa. When 150g of cocoa was added, the coconut taste became weak, so double the amount of coconut was required. [0243] The above-mentioned cookies were stable without change even after being stored sealed for 1 month without a desiccant. The surface was lightly scorched without using eggs so that it could be used by people with egg allergies, especially for long-term stability, but it was also delicious. Because it contains the following ingredients, it is particularly effective as a preserved food for disasters. Fully nutritious skim milk with rich fiber and nutrients for gastrointestinal stool, unprocessed non-trans oil that is stable and safe for a long time while maintaining succulence, and all ingredients necessary for the growth of animals Because vitamin C, which is easily deficient, is used, it is particularly effective as a preserved food for disasters. It is also delicious to add 2-3 eggs to 0238.

[0244] Considering the fact that it was the most illness of the 1995 Great Hanshin Earthquake, constipation and subsequent intestinal obstruction, it is used as a preserving food for disasters. Ignored, it became a substitute for dry bread. Disaster-preserved dry bread can be used as a general commercial product whenever it is delicious, and will no longer be disposed of after the expiration date.

[0245] Vitamin C used in the past is the most deficient nutrient in long-term food use, such as during long-term voyages, and also improves iron absorption. The iron content is 0.3 mg / L for human breast milk but 0.5 mgZL for milk. Unlike other animals, apes including mankind also have menstruation and require a lot of iron, so iron or iron sulfate may be added like iron-enriched bread or cereal.

[0246] As described in 0155 to 0164, fats and oils have a function of protecting the epidermis. Crude oil and gum paste are rich in nutritional vitamins and phospholipids that protect the epidermis and nerves. It is a common medical experience that skin diseases such as atopy and endothelium disorders of the gastrointestinal and respiratory genitourinary organs are deeply related to the nervous system. Soy gum paste 100% is too viscous and difficult to handle. If it is mixed with soybean crude oil, it contains enough nutrients that are easy to handle, has a good taste for eating and drinking, and is easy to use for stomatitis. Not only was this effective when used on 6-year-old women, 8-year-old men, 24-year-old men, 26-year-old women, 28-year-old women, 36-year-old women, and 76-year-old men with atopic dermatitis and dry dermatitis. , The trauma was quickly healed!ヽ Evaluation was obtained.

[0247] Vegetable crude oil such as soybean crude oil contains a myriad of nutrients necessary for living bodies such as vitamins . Triglycerides alone is marketed as refined oil, and all other plant nutrients are removed as impurities. Vitamin E, which is abundant in soybean crude oil, is effective for living bodies such as skin, and part of it is patented by the applicant. Patent 3657285. In particular, ingredients with both hydrophilic and lipophilic groups contained in crude oil are called gums, and even though they are effective in protecting nerve cells and watering the epidermis, refined oils are dehydrated and degummed. It has been left.

[0248] In the case of general plants, the freshly collected oil cannot be used as it is, except for sesame oil, and must be refined! / (Kagawa Prefectural Agricultural Experiment Station Shodoshima Branch Website). Deodorization through heated steam at around 220 degrees Celsius under vacuum near vacuum. Heat to about 150 degrees Celsius to evaporate the solvent. Heat up to 120 degrees Celsius for effective squeezing.

[0249] This is because the components are efficiently separated by the heating step to obtain only triglycerides. But as I mentioned earlier, natural biological components other than triglycerides are very useful and powerful! In addition, biological components are denatured and destroyed by heating. As described above, centrifugation was effective without a heating step. Moreover, when it was crystallized by wintering according to room temperature change and cooling temperature, it could be filtered and separated by cloth. Furthermore, when oil and fat were wrapped in a cloth and squeezed as in the case of making tofu, it could be separated more completely.

[0250] As mentioned above, palm oil

From seed contains very useful ingredients and has good miscibility with other substances. However, only oil from fruit is separated. This time, the applicant is an oil that contains a myriad of nutrients and is the root embryo of the organism.

I discovered the high usefulness of from seeds and found that oil from seeds should be separated and used in many ways.

[0251] Originally palm oil

The oil from fruit was used, the seed was discarded, and the palm oil from seed was not used 1S later, it was used for sarcophagus. But as mentioned above palm

Oil from seed has more nutritional components, especially untreated, but crude oil from seed oil has high value as a food, but this is not known. [0252] The fats and oils having a high melting point as described above were much softer than general oils having a low melting point. In particular, solid oils and fats were particularly good at melting points slightly lower than body temperature, and at room temperature. In addition, since these oils and fats are solid at room temperature, they are not only easy to package the required amount, but can be used as suppositories as they are. Such topical drugs are not currently used as suppositories. However, as mentioned above, this is highly useful as a skin coating agent.

[0253] In general, hormones are representative of highly effective substances in minute amounts on the skin and body. However, the concentration of external medicines for non-medical use is stipulated to be extremely low in each country, and general cosmetics companies such as Japan are not effective. .

[0254] Applicants reported a method for improving skin absorption. Patent 3657285. Using this method, the company has determined that the company is invalid! / And has developed an easy-to-use method that allows the effective amount to enter the body even at the legally prescribed concentration.

[0255] Japanese legislation regarding the types and amounts of non-medical hormonal preparations is as follows. Only female and corticosteroids are permitted. Product lOOg or 100ml, estrone (El) 10mg or less, estradiol (Ε2) 2mg or less "h, estnol (E3j 10mgJ ^>, cor tisone2. 5mg or less, Cortisol (hydrocortisone) 1. 6mg or less. I can not use it.

[0256] These concentrations are about 1 million times greater for El, E2, and E3, about 1000 times for cortisone, and about 100 times for cotrisol, compared to normal human blood levels.

[0257] In accordance with the idea of the applicant's patent 3657285, vitamin E was made 10% to improve skin absorption. As described above, cocoa butter was used as a base for skin application, which was solid at room temperature and dissolved at a temperature of 30 degrees Celsius at 37 degrees Celsius. The maximum content of the permitted amount was used for the hormone content. In other words 100ml El 10mg, E2 2mg, E3 10mg, cortisone

2. 5mg, Cortisol 1.6mg. The test subject was an adult male.

[0258] lOcc was applied to the whole body every 9 hours until 8 hours later. Blood was collected 7 times before, 2 hours later (No 1), 4 hours later (No 2), 6 hours later (No 3), 9 hours later (No 4), 11 hours later (No 5), 22 hours later (No 6) The increase in blood concentration was measured. Result El, E2, E3 pg / ml, cortisone respectively ng / ml, Cortisol microg / dl.

El, -41, 22, -2, 16, 2, -2. .

E2, 14.8, 22.2, 27.5, 44.2, 44.2, 35.5.

E3, 14, 15, 29, 17, 9, -1.

Cortizone, 15.0, 4.6, 19.5, 16.4, 13.3, 1.3.

Cortisol, -4. 6, 2.1, —8.1, —7.1, —10. 9, 6.8.

[0259] Administration The cortisone and cortisol concentrations were about 1000 and 100 times lower than the normal blood levels, respectively, but they were weak compared to others, but the effects on the blood were not seen. The blood concentration of E2 was higher than that of E3. E2 absorbs about 5 times more skin than E3, and high blood levels were maintained even after application was stopped. When E3 was stopped, the blood concentration immediately dropped. E1 did not affect blood concentration. The effects of vitamin E are different for the same natural female follicle hormones, so it is necessary to use them according to their dynamics.

[0260] Administration The cortisone and corisol concentrations are about 1000 and 100 times higher than the normal blood concentration, respectively. E2 and E3 are effective for both the application surface and the whole body because the blood concentration is about 1 million times higher and the increase in blood clotting is the blood concentration level in normal ovulation women. Normal values for blood concentration in normal ovulation women are 17 or higher for E1, 16 or higher for E2, and 20 or higher for E3. The normal ovulation female blood concentration up to the normal value has the effect of increasing blood hormones, even if the amount before use is 0 (this is not possible and there is a little), enough for humans The amount of female hormones is in the blood. Therefore, it acts as a hormone replacement therapy agent or a climacteric disorder treatment agent.

[0261] Even if the hormones of the same family change in structure, they bind to the same hormone receptors that are characteristic of the organism and continue the same biomolecular action process. These matters have been published in European and American magazines by applicants (0006, et al., 0008). In other words, El, E2, and E3 are female hormones of the follicular hormone system that have the same effect on the living body. Therefore, the effect of E3 on the heel described in the patent 3657285 by the applicant is naturally valid for E1 and E2 considering the positional relationship of the heel on the body surface. [0262] For oral administration, the drug is absorbed gastrointestinal force, absorption fluctuates by ingestion state of change and diet _P H in the gastrointestinal, also a constant blood level is short half-life thereof To maintain, frequent administration is required. In addition, administration by injection causes pain to the patient, and there are also problems that the half-life of the drug is short and the number of administrations per day must be increased. Therefore, transdermal administration can be considered because the blood concentration is stable and the half-life can be increased. Examples of dosage forms for transdermal administration include ointments and suppositories. However, conventional ointments and suppositories are inferior in percutaneous absorption of estriol and have insufficient pharmacological effects. is there. Furthermore, there are problems with the patch, such as frequent occurrence of force rash due to rash on the applied part.

[0263] As a result of intensive studies by the present inventors in order to achieve the above object, vitamin E or a derivative thereof coexisted with a certain ratio in the base together with estriol or a derivative thereof. The inventors have found that the effectiveness is greatly improved and have completed the present invention.

[0264] That is, the suppository composition for external use according to claim 1 of the present application comprises an estriol and Z or estriol derivative, and vitamin E and Z or vitamin E derivative in a base. It is characterized by. Further, the suppository composition for external use according to claim 2 comprises estriol and Z or estriol derivative and vitamin E and Z or vitamin E derivative in a weight ratio of 1: 0.01 to 1: 5. It is characterized by that. The suppository for external skin according to claim 3 is characterized in that the suppository composition for external skin is a therapeutic agent for climacteric disorder. The suppository for external skin according to claim 4 is characterized in that the suppository composition for external skin is a therapeutic agent for hemorrhoids.

[0265] Since the suppository composition for external use for skin according to the present invention contains vitamin E or a derivative thereof together with estriol or a derivative thereof, the effectiveness of estriol is good. In addition, when the suppository composition for external use according to the present invention is used for the treatment of climacteric disorder or hemorrhoids, it exhibits an excellent action.

[0266] Estriol is a typical female hormone that may be used to treat climacteric disorders that show recurrent symptoms such as flushing of the face, chills, headache, and depression. The estriol can be administered orally in the form of tablets, capsules, or injections. And parenteral administration in a dosage form such as an external preparation such as an ointment and lotion, and a vaginal suppository.

[0267] The present invention has been made in view of the above-mentioned problems of the prior art, and its purpose is simple to use, and it is possible to maintain an effective level of estriol blood level over a long period of time with a single dose. An object of the present invention is to provide a suppository composition for external use on the skin that can obtain various pharmacology. There is a need for an effective and safe suppository to treat the weakness around the vagina. This time, we provided such a suppository.

[0268] Hereinafter, the configuration of the present invention will be described in detail. In the present invention, examples of the estriol derivative include estriol benzoate and estriol tripropionate. Examples of vitamin E derivatives include α- and j8-tocopherol, tocopherol acetate, tocopherol nicotinate, tocopherol calcium succinate and the like. The blending ratio of estriol and vitamin E in the composition for external use of the present invention is preferably in the range of 1: 0.01 to 1: 1000 in terms of weight ratio. If the weight ratio is less than 1: 0.0.01, the effectiveness of estriol may not be improved. If the ratio exceeds 1: 1000, the cost of the drug product will increase. In particular, the blending ratio of estriol or a derivative thereof to vitamin E or a derivative thereof is preferably 1: 0.01 to 1: 5 by weight. 1: Even when 5 or more vitamin E or its derivatives are added, the effectiveness of estriol and the like is often not improved as the amount of vitamin E added increases.

[0269] The amount of estriol and the like may be appropriately determined according to the symptom to be applied, and may be appropriately determined. For example, about 0.01 to 1% by weight for climacteric disorder. Mix and use several times a day. Of the composition for external use used in the present invention

The composition is not particularly limited, and a base commonly used for ointment suppositories and the like may be used. In addition, stabilizers, pigments, fragrances, antioxidants, preservatives, sequestering agents, organic acids, skin irritation mitigating agents, and the like may be appropriately blended in the base according to a conventional method.

[0270] The present inventors focused on improving the transdermal absorbability of estriol, and as a result of various studies, it was found that vitamin E or a derivative thereof was contained in the base together with an effective amount of estriol or a derivative thereof. By blending, it was found that the transdermal absorbability of estriol and the like was dramatically increased, and it was found that a high blood concentration can be maintained for a long time. Vitamin E Although the mechanism of the increase in transdermal absorbability of estriol, etc. due to the combined use of estriol, etc. is not yet completely elucidated, estriol itself is slightly soluble in vitamin E, etc. Vitamin E, etc. has the effect of improving the permeability of the blood vessel wall, so skin permeability and percutaneous absorption are increased, and vitamin E has anti-oxidative properties. In addition, it is possible to maintain the pharmacological effect by enhancing the safety of estriol, etc. in the living body, and to increase the endogenous estriol level by the endocrine activation with vitamin E.

[0271] Further, the present inventors have found that, when the composition for external use of the present invention is applied to the treatment of hemorrhoids, which is difficult to treat with many effective refractory cases in the past, effective effects can be obtained. Although the mechanism of action of this hemorrhoid treatment is not yet completely clear, there are hemostatic and anti-inflammatory effects of female hormones including Kuni-Estriol. Kokusai Vitamin E enhances the transdermal absorption of estriol. In the vicinity of the national pelvis, the sensitivity to female hormones such as estriol is very high, so estriol in the composition for external use is efficiently transdermally absorbed, and the symptoms are alleviated by hemostasis and anti-inflammation in the diseased area. It is possible to do.

[0272] One of the symptoms that is particularly urgently needed for these effects is the softness around the woman's vagina. Sexual pain is a big problem that cannot be said to others. In recent years, ED drugs have been used around the world, and older men are using it effectively. However, the older female spouses are also serious victims.

[0273] Unlike men, women suddenly lose their hormones around the age of 40 and become climacteric. The biggest demand part of the hormone is around the vagina, and this is the biggest obstacle.

[0274] However, talking about this part to other people and the surroundings is only widely talked about indefinite complaints from the weak and weak receptionist.

[0275] Lubricating oil and jelly are used as countermeasures. However, using these in a weak and cracked state does not make it harder or reduce the severe pain. Even more so, being involved in a spouse using ED drugs is a tragedy.

[0276] There is power with estriol as a vaginal suppository for medical use. This includes sodium bicarbonate, tartaric acid, starch, lactose 'crystalline cellulose, hydroxypropyl cellulose, magnesium stearate, light anhydrous key Uses acid / foaming agent and suffers from severe pain If you don't have the thoughts and feelings for a woman who wants to live, you can't do it. It would make sense to put a suppository with dry powder in the vagina, where the hormones suddenly decreased due to menopause and so on. The suppository itself should be an oily or sol-gel jelly-like suppository that moisturizes.

[0277] Examples as skin ointments are given in our prior patent. Patent 3657285.

[0278] Glyceride Fosco S-55 and olive oil were used as widely used bases for safety. Immediately moisturizes and protects the periphery of the vagina. Olive oil concentration and melting point were measured. The results are shown in Table 1. The concentration of Hosco S-55 is calculated by subtracting the olive oil concentration from the 100% figure. Shown in degrees Celsius.

(table 1)

[0279] 0% 35 degrees, 10% 33 degrees, 20% 32 degrees, 30% 31 degrees, 40% 30 degrees, 50% 29 degrees,

60 ^_0/0 28 °, 70 ^_0/0 27 ° (with the teeth force,軟Raka than 25 degrees, o became Genore shape), 80 ^_0/0 22-25 degrees (but softer than 18 degrees gel 90% 10-13 degrees (but it became a softer gel than 5 degrees) 100% minus 14 degrees (but it became a soft gel at minus 20 degrees)

[0280] At low sputum%, it was difficult to dissolve even when used in the vagina, and at high sputum%, it was too soft at room temperature. 60% was appropriate for use.

[0281] Estriol lmg. Is widely used as a vaginal suppository, and its safety and effectiveness are well known.

. Vitamin E2% is widely used as an external preparation, and its safety and effectiveness are well known.

[0282] As an example, a vaginal suppository was made with estriol lmg., Vitamin E20mg., Glyceride 0.4g and olive oil 0.6ml. The vaginal suppository stored at 4 degrees melted and spread in the vagina in 23 seconds and was used effectively and showed no side effects.

[0283] The present inventors focused on improving the efficacy of estriol and, as a result of various studies, found that an effective amount of estriol and its derivatives in the base, vitamin E, and its derivatives. It has been found that the effectiveness of estriol and the like is enhanced by blending. The mechanism by which the transdermal absorbability of estriol and the like is enhanced by the combined use of vitamin E and the like is not yet completely elucidated, but estriol itself is slightly more than vitamin E and the like. In the topical preparation, vitamin E has an action to improve the permeability of the blood vessel wall, so that the skin permeability and absorbability are increased, and vitamin E has anti-oxidative properties. To maintain pharmacological effects by increasing the safety of estriol, etc. in vivo, and also to endocrine system of vitamin E

Mechanisms such as an increase in endogenous estriol value due to the activation effect are considered.

[0284] Further, the present inventors have found that, when the composition for external use of the present invention is applied to the treatment of hemorrhoids, which has been difficult to treat with many effective refractory cases, and has an effective drug, a remarkable effect can be obtained. Although the mechanism of action of this hemorrhoid treatment is not yet completely clear, female hormones including estriol have hemostatic and anti-inflammatory effects. Kokumin Vitamin E enhances the absorption of estriol. Near the national pelvis, the sensitivity to female hormones such as estriol is very high, so estriol in the composition base for external use can be absorbed efficiently, and the hemorrhage of the hemorrhoids can be relieved by anti-inflammation. It is done.

[0285] Medically, low melting point fats and oils are considered good for health. Various methods have been described above to make low melting point oils and fats naturally and in the same form as high melting point. As a substitute for chocolate, which is consumed in large quantities all over the world in spite of its high price, a method of chemically decomposing low melting point fats and oils to re-synthesize them into high melting point fats that are not healthy is used by large companies. I'm starting. However, as mentioned above, coconut, which is inexpensive and widely used around the world with a melting point as low as 10 degrees, can be used as a substitute for chocolate. The _cacao but ter of chocolate is mp 30-35 degrees, and the coconut oil is mp 21-25 degrees. Furthermore, coconut fiber is used as industrial waste as oil cake. This is also effective as cocoa powder with a diameter of 50 microns or less as described above.

[0286] Like chocolate, coconut fibers with a diameter of 50 microns or less became more delicious than cocoa powder when roasted like when making chocolate. It melted well in water and, like chocolate, added sugar and milk to make it even more delicious. The power of chocolate ingredients cocoa mass, cocoa butter, and cocoa powder are all made from other foods that are healthy, cheap, natural and more delicious.

[0287] Cocoa butter cocoa

butter has a lot of oleic acid and linoleic acid with iodine value of iodine no. 3 5—40 is high. Therefore, denaturation and trans-transformation are likely to occur due to long-term high temperatures such as roasting and tempering, which are essential for chocolate production. On the other hand, coconut oil

oil has no iodine no. 8-9, 5 and is very stable, MERCK I NDEX also has Remains bland and

edible ror several years under ordinary storage conditions.

[0288] Form and melting point m.p. and iodine value iodine

No. and Keny valuation sapon.no. Power There is an oil p aim seed (kernel) between the cacao and coconut chocolate. Each value is coconut, oil

It is shown in the order of palm seed, cacao, and oil palm fruit. m.p.21—25 degrees, 26-30 degrees, 30-35 degrees, 27-42.5 degrees. ioine

no.8—9.5, about 15, 35—40, 53—57. sapon.no. 255—258, about 247, 188—195, 200—205. seed

Diameter 14cm, 2cm, 2cm, 2cm.

[0289] Just like making chocolate from cacao, coconut and oil

Only from palm seeds such as palm seed and oil palm fruit, it is healthier and cheaper than chocolate and can make chocolate analogues. A healthy chocolate free of caffeine with phytotoxicity such as arteriosclerosis and sleep disorder was produced. When Roast was weakened, it tasted like coffee and could be used as coffee. In order to make chocolate, m.p. rises to hold various powders, and in coconut chick, m.p.24 degrees, palm

In kernel chocolate, it became m.p.29 degrees. As mentioned above, m.p. can be raised freely by adding high m.p. stearin. In Cacao chocolate, cacao is fermented and added with a subtle taste. Dried coconut and palm

The kernel was frozen and pulverized with a millcer. When mixed with the same weight of water-containing koji fungus, yeast and lactic acid bacteria and fermented at 30 degrees for 5 days, it became a delicious taste with a subtle astringency. When this was roasted in the same manner as the chocolate manufacturing process, the weight was reduced to 60% and the astringency was eliminated. Fermentation with the above three bacteria was much more delicious than fermentation with each single fungus. These three fungi were found to have a delicious effect on various foods. It was delicious even in chocolate. [0290] The aforementioned coconut fine powder is cacao

Like making chocolate from roast, it became the same color and form as chocolate. It became a delicious powder mixed with cocoa and coffee. When this was mixed with hot water, sugar and milk, it became very tasty and the taste was a mixture of chocolate and coffee. When roasted light enough to become a light dark brown, the taste was also insufficient. After all, enough roast was necessary.

[0291] 0233 milk

When whip was made with roast, it became a chocolate rate with a delicious taste between chocolate and coffee. When sugar was changed to brown sugar, it became a chocolate like black adult color. 02 33 of milk

Just changing whip's powdered sugar to brown sugar and making the other ingredients, such as coconut, exactly the same, the color turned delicious. As in the previous section, when the roast was insufficient, the taste was insufficient. coconut

The power of copra is industrial waste after oil extraction As mentioned above, it can be used as deliciously as chocolate and coffee.

[0292] coconut and cacao

When the oil palm seed of the intermediate nature was roasted in the same way, it became the same color and form as chocolate. It became a taste between coconut and cacao. In other words, it tasted like a little coffee mixed with chocolate. Mixing this with hot water, sugar and milk made it delicious. When mixed with the aforementioned whip, it became the same as chocolate.

[0293] Historically, oil palm

Only fruit was used for oil collection, and oil palm seed was used for kernel oil after being discarded. But kernel

After oil extraction, it is discarded in the same way as after coconut oil extraction. However, now that everything is just as useful and useful as chocolate.

[0294] Chocolate can be made with rice bran. When roasting rice bran and adding 1 weight of the above skim powder to 1 weight of rice bran, it became like cocoa, and when water was added it became like chocolate drink. In addition, roasted rice bran at a concentration of 5% to the coconut whip (room temperature solid) mentioned above When mixed, it became chocolate-like. If rice bran is fully roasted, the weight will be 90% of that before roast. When lightly roasting halfway through, half the amount of skim was needed.

[0295] Similarly, roasted brown rice became coc oa when 2 weights of the above-mentioned skim powder was added to 1 weight of brown rice, and became chocolate drink when water was added. Also, when roasted brown rice is mixed with the above coconut whip (normal temperature solid) at 5% strength and 10% concentration, it becomes chocolate-like o

[0296] O! 糠ヽヽヽ糠 Examples of main ingredient cookies are shown below. Rice bran 650g, wheat flour 600g, rice crushed 550g, sugar 550g, whole egg 225g, non-trans-emulsifier non-pigmented pigmented margarine 600g, ground coconut cobra 200g. Rice bran roasts.

[0297] Crude oil has natural pigments as well as nutrients and trace elements, and can be used as a natural pigment.

Soybean crude oil, soybean paste, soy sauce oil, black sesame oil, rice bran oil and palm crude oil were used as natural pigments such as yellow, brown, black and red.

[0298] In the manufacture of baked goods such as cookies, the oven temperature is generally around 170-180 degrees and the time is around 10-15 minutes. With this, most of the delicious butter and fats and oils of the ingredients are vaporized and do not remain. The cookie's internal temperature when it is baked to the best by a professional is 150 degrees for 20 minutes. This leaves a little bit of delicious butter and fat. If you lower the heating temperature X (apply) time from this, moisture will remain and mold will pop during storage. In addition, the above-mentioned cookies with a lot of fiber such as okara and rice cake become very hard. To solve these problems, when freeze-dried and water-free, and then autoclaved by heat sterilization at 130 degrees, delicious butter and oils remain without being vaporized. I got a cookie. The autoclave is repeatedly subjected to a vacuum process during heating, and the interior is heated immediately in the same way as the surface is not overheated.

[0299] Cookies using materials with a lot of fiber, such as okara and rice cake, are stiff and crisp even with a 4% strength content, and are marketed as half as thin as ordinary cookies. However, when it was crushed to a diameter of 3 mm or less, preferably 0.5 mm or less before baking, and lightly combined and baked, it became soft. The freeze-drying was also reduced.

Claims

The scope of the claims

[1] Nutritional powder that facilitates the intake and swallowing of food and drugs, and consists of dairy powder, glue, sugar, and acidulant powder. . Dairy powder is a dehydrated dairy product, and is not limited to whole milk powder 'fat dry milk' adjusted milk powder etc.It is a liquid that results in a dehydrated product as a result of operations such as heating, decompression and air drying. Contains milk.

[2] Dietary supplementary nutrition powder that omits some of the above four ingredients.

[3] The nutritional powder of claim 1 or 2 includes cocoa, chocolate, egg, sodium glutamate, amino acids, inosinic acid, guanylic acid, nucleic acid, soup stock, and soup stock and chemical seasonings. Feeding supplementary nutritional powder with an additive selected from the group

[4] The dietary supplementary nutrition powder according to claims 1 and 2, wherein the nutrition powder has a viscosity of 4.7 mPas or more when dissolved in water during use.

[5] The dairy product powder is at least one selected from the group consisting of powdered milk, cream powder, yogurt powder, cheese powder, milk powder, butter, etc. Feeding supplemental nutrition powder according to one paragraph. Milk is not limited to animal milk such as cow milk, and coconut milk is also effective as described in the dictionary.

[6] Starch typified by cold water soluble starch, alpha starch, dextran, dextrin, xanthan gum, thickening polysaccharide, gelling agent, carrageenan, thickener, pectin, gelatin, agar , Dielan gum, fur celerin, curdlan, locust bean gum, tara gum, guar gum, alginic acid, alginate, azotopacter vineland gum, cassia gum, silium seed gum, tamarind gum, CMCNa, CMCCa, whey protein, etc. The dietary supplemental nutrition powder according to any one of claims 1 to 4, which is at least one selected from the group consisting of food powders such as banana yam.

[7] Sugars, such as white sugar, xylitol, galactose, fructose, glucose, lactose, maltose, starch syrup, corn syrup, dextrin, and other natural sugars, erythritol, aspartame, and feluluranine compounds The dietary supplemental nutrition powder according to any one of claims 1 to 4, which is at least one member selected from the group consisting of artificial sweeteners such as stevia, acesulfame and saccharin.

[8] The acidulant is natural, such as citrate, malic acid, lactic acid, tartaric acid, acetic acid, phitic acid, glutamic acid, aspartic acid, nicotinic acid, vitamin A acid, amino acid, inosinic acid, nucleic acid, etc. The dietary supplementary nutrition powder according to any one of claims 1 to 4, which is at least one selected from the group consisting of acid, fruit juice such as lemon juice, and artificial acidulant.

[9] A dietary supplement obtained by adding water to the nutritional powder of claims 1 to 8. In this case, the dairy product powder may be a liquid dairy product instead of the dehydrated powder. Other pastes 'sugar' acidulants may also be used as liquid materials. These things or Z and liquids include liquid 'gel' sols or Z and solids. This is the product form after adding medicine or Z and nutritional food.

[10] A dietary supplementary supplement obtained by adding fats and oils or Z and wax to the nutrients of the above claims. All of these include liquid gel sols or Z and solids, regardless of material or Z and product. In this case, there is no need to use a paste by utilizing the viscosity of the oil and fat wax. In addition to this, it can be a drug / nutrient food or a product form with Z and additives added.

[11] The nutrition packaging bag or the attached bag of each claim above is marked with an appropriate amount of liquid to dissolve the nutrition so that the bag can be used as a lightweight cup.

[12] The product of claim 10 and / or coconut oil is used to cover foods that are reduced in value due to moisture, such as ice cream and other cold or Z and moisture foods. thing. It can take a mixed form. Other foods such as cocoa can be mixed with fats and oils. It can also take the form of a substitute for chocolate used in cold foods. In particular, foods that fall in value due to moisture, such as biscuits, mussels and hail, are covered or mixed.

[13] Beverages that have a cocoa concentration of 0% to 30% and palm oil or Z and palm components from 1% to: LOO%. Alternative forms of chocolate are possible.

[14] Margarines, whips, spreads and shortenings made from high melting point oils (including fractions) of vegetable foods without using processed oils or chemical reactions. The melting point and hydrophilicity of each constituent fat

The characteristics such as the melting point and glossiness of the product and the viscosity at low temperature can be adjusted by the characteristics of the organisms with a large number of contaminated components and their usage ratio. No water is required and oil-in-water type emulsion is not used. Since no chemical reaction is used, alkyl-substituted oil-soluble polymers Do not use mer or polytetramethylene ether glycol. It can be used as olive oil spread or margarine, without using foods that are not foods. Especially made from palms such as cacao and mango coconuts, palm oil fr om fruit palm stearin and so on? , Palm mid fraction and paim on from

Seeds, cacao butter and mango butter were suitable alone or mixed.

[15] Margarine 'whipped' spread 'shortenings' with food mixed in the previous section. Health foods Nutrition foods, Bonn confectionery and cereal can be mixed. It can also take a chocolate-like form by mixing cocoa powder.

[16] Dried seaweed with coconut oil and Z or starch added.

[17] Margarine 'whipped' spreads made by mixing oils and fats with fibers, powders and berries of vegetable natural oil-collecting foods. Fruits are made from plant flowers, as in the dictionary, including fruit'nut'se ed. Oil-collecting foods are foods that are grown to extract edible oil. Lecithin is not included in the claims. Copra was suitable as a vegetable natural oily food. Olives, however, contain no water and are finely crushed in a margarine or solgel form.

[18] Surfactant using palm fruit and Z or seeds that are soaped. A form using the ingredients in it is also possible.

[19] A greasy cough mouth periphery anti-inflammatory agent. Liquid paraffin (mineral oil) is particularly suitable. It can take the form of food, like a throat candy. It can be sprayed on the throat. Can be in the form of a mixture of other chemicals.

[20] Margarine 'spread' whipped 'shortenings using vegetable crude (two types before and after degumming) and Z or vegetable gum paste. Soy crude oil and soybean gum paste are suitable. It also becomes a natural pigment.

[21] Chocolate with palms. Especially coconut

palm) copra and Z or palm stearin.

[22] Spread margarine 'whipping' shortening that contains the ester of fatty acid and monohydric alcohol.

[23] Claims 1 to 11 and Z or Claim 20 may be astringent or poor food and z or used for medicine. Olives and astringents are particularly suitable for astringent foods. Other forms such as fermenting bacteria may be added.

[24] Foods, medicines, and edible capsules in a form in which the lumen is replaced with liquid oil or fat, or liquid oil or fat is included in the lumen. In particular, shells and gel sol products in which the lumen is replaced with liquid oil and fat are expanded like pop. Gel sol products include agar, jelly, tofu, konjac, apricot tofu, and nata de coco 'starch-containing foods. In particular, margarine, spreads and whips made by replacing these fats after freeze-drying. Particularly useful are olive oils that are lyophilized and chopped into 0.2% starch and onions, or vacuum-substituted inside of vegetables and fruits such as freeze-dried onions and strawberries.

[25] A mixture of liquid vegetable oils and fats and high melting point vegetable oils (including esters of fatty acids and monohydric alcohols). Olive oil is particularly suitable as a liquid vegetable oil. Particularly suitable as high-melting-point vegetable oils are coconut oil moon, cacao butter ^ avocado butter ^ mango butter ^ shea butter and Dees wax.

[26] Okara, soy sauce lees, shochu lees, sake lees, sesame lees, rapeseed press lees, oil lees, cereal lees (rice bran, etc.), food residues such as food industrial waste and dietary fiber, or the original soybean 'Imo' Sesame 'Rapeseed' Olive 'with some or all of claims 1 to 10 and 15 · 16 above. Both raw materials and products can be in any form such as solid, liquid, sol, gel. Okara bread crumbs, okara main ingredients or shrimp-shaped fine grain foods are particularly suitable. Also suitable are chocolate forms (including white chocolate), whipped forms and white sauce forms. Okonomiyaki, takoyaki and salmon grilled with okara. In particular, emergency foods with added fiber or strength, cookies, snacks, cereal, etc. are also suitable.

[27] Shochu with carbonated compound. Particularly suitable are sodium hydrogen carbonate (sodium bicarbonate) and sodium carbonate calcium carbonate (biological calcium compounds such as shells and eggshells).

[28] Vegetable oil with increased viscosity by adding enzymes (including substances with positive / negative (negative inhibitory) enzyme activity, baking soda and alkali), acids and salts! Enzymes lipase, protease and lipase inhibitors are suitable. Vitamin C is suitable as the acid, and the concentration is 0.1% to 1%, especially 0.5%. The acid described in claim 8 can be used as the type of acid. Salt is a chemical term for an acid-base compound. Especially salty sodium is suitable. Concentration is 0.1% to 3%, especially 1%.

[29] Cacao's nuts other than coffee, pulverized to a chocolate-like diameter of 100 microns or less, and food that has been put into the manufacturing process of Z or chocolate manufacture. In particular, koji'yeast and lactic acid bacteria are used for fermentation. The other nuts are new, fresh, and cheap chocolate and coffee. Particles with a diameter of 50 microns or less are particularly suitable. As a fruit, coconut cobra is especially suitable. The actual type is as stated in claim 17 above.

[30] Food using rice grains crushed from 1.5 mm to 0.2 mm in diameter. It may be in a form containing fine particles with a diameter of less than 0.2 mm. It was particularly suitable for dried confectionery and cookies.

[31] Confectionery with a ratio of rice and wheat between 1 to 4 and 4 to 1. In particular, dried confectionery and cookies with non-trans unprocessed margarine and coconut crushed to a diameter of 200 microns or less were suitable. Confectionery with okara as 10% or more and especially okara as the main component is suitable.

[32] Medicines and foods using vegetable crude (two types before and after degumming) and Z or vegetable gum paste. Medicines are not limited to external medicines and internal medicines, but can take various forms of medicines, such as health foods and alternative medicines. In particular, soybean crude oil, soybean gum paste and soy sauce oil are suitable. Excludes olive, sesame, rapeseed, flax, hemp, straw, and peanut crude oil that are easy to manufacture. Palm

It is also appropriate to use kernel oil without refining it.

[33] Vegetable oil / fat fractionated by centrifugation and Z or filtration and Z or squeezing without heating or to temperatures above 100 degrees Celsius. Palm oil from seed is particularly suitable. Oils and fats that are easy to manufacture as described in the previous section are excluded.

[34] A skin coating agent that is solid at room temperature and dissolves at skin temperature. Skin temperature is usually 30 to 37 degrees Celsius.

[35] A composition for external skin and Z or suppository, characterized in that estrone, estradiol, cortisone, cortisol and Z or a derivative thereof, and vitamin E and Z or a vitamin E derivative are blended in a base. Vitamin E and Z or vitamin E derivatives are blended at a weight ratio of 1: 0.01 to L: 5.

[36] An external composition for skin characterized by blending estriol and Z or an estriol derivative with vitamin E and Z or vitamin E derivative in an oily base (including fats) or a base containing an oily substance Suppository. In particular, estriol and Z or estriol derivative, and vitamin E and / or vitamin E derivative were blended at a weight ratio of 1: 0.01 to 1: 5. Things to be collected.

[37] A composition for external use on the skin (including suppository) according to the above-mentioned estradiol and estriol. A composition for external use on the skin (including a suppository) characterized by being a blood hormone increasing agent. It is also a treatment for disabilities.

[38] A composition for external use on skin (including a suppository), wherein the above-mentioned composition for external use on skin (including suppositories) is an agent for treating hemorrhoids.

[39] A suppository composition for external use on the skin, wherein estrone, estradiol, estriol and Z or a derivative thereof are blended in an oily base or a base containing an oily substance. Alternatively, a jelly-like substrate is a gel-like substrate.

[40] Foods obtained by adding rice (including crushed grains and Z or flour), wheat flour, sugars, and non-trans fats and oils to the ingredients listed in claim 26, such as rice bran. Especially rice added. It can be in the form of coconut and Z or egg and Z or cocoa. Rice includes not only the rice itself, but also processed rice products such as koji, yeast, and lactic acid bacteria that produce rice.

[41] Fried foods such as croquettes and Nomberg, steamed foods such as tsumi, and kneaded products such as scallops mixed with rice that makes the dough viscous.

[42] In the manufacture of baked goods such as cookies, first lyophilized and baked. In particular, it is a heating process like an autoclave with a vacuum process. And Z or fiber that is hardened by heating and baked after being crushed to a diameter of 3 mm or less before baking.

[43] Using koji, yeast and Z or lactic acid bacteria for the production of chocolates