WO2007023800A1 - Foods - Google Patents

Abstract

Foods of the chocolate type, the coffee type or the green tea type containing no caffeine cacao which are free from the undesirable effects of caffeines, have improved health benefits, rich flavor and favorable taste, can be processed into a variety of products and are less expensive are produced. To prevent denaturation during storage, a non-tempered and non-blooming chocolate is produced. As the starting materials thereof, olive berry and coconut fruit are usable. Although fresh olive berries are rich in nutrients such as polyphenol, even animals do not eat them because of the poor taste thereof. Thus, they are merely pickled after harvesting the nutrients. Namely, savory and luxury foods can be obtained from food cakes which are disposed as a large amount of industrial tastes after collecting oil or materials which are highly nutritious but scarcely employed because of poor the tastes thereof, for example, olive berry, coconut fruits, okara (bean curd refuse), rice bran, sesame, mustard, garlic and so on.

Description

 Specification

 ¼ loro

 Technical field

 [0001] The present invention relates to a food.

 Background art

 [0002] Olive fruit is rich in nutrients such as polyphenol. However, although it is nutritious, it cannot be eaten as it is due to its strong bitter taste. Conventional edible olives are modified from astringent ingredients such as orange mouth pain by de-astringency treatment using alkali metal compounds such as caustic soda and salt water. However, in such edible olives, nutrients such as polyphenols are also destroyed for de-astringency treatment.

[0003] Conventionally, the residue after taking Extra Virgin Olive Oil (EVO oil) from olive fruit has become industrial waste. Some of the residue is re-oiled and re-purified with Pure Olive Oil (PO oil), and the rest is used as industrial waste! Despite the fact that these residues are rich in nutrients such as polyphenols, they are terribly bad for animal feed. In addition, the fruits of oil-collecting plants such as palms and sesame are used for food, but the residue after oil extraction is industrial waste. In addition, power and straw are used for food, but most of them are discarded.

 Disclosure of the invention

 Problems to be solved by the invention

[0004] As described above, olives, coconuts, sesame, okara, and strawberries are discarded without being consumed sufficiently, although they can be edible with high nutritional value. In this background, these ingredients are eaten favorably.

[0005] The present invention has been made in view of the current situation, and it is an object of the present invention to provide a delicious food mainly composed of the above ingredients.

 Means for solving the problem

[0006] As a result of intensive studies to solve the above problems, the inventor has crushed cacao beans. In addition, the present inventors have found that a delicious food can be obtained by crushing the above plant food ingredients and mixing them with various additives so as to produce chocolate by mixing sugar or the like, and have completed the present invention.

 [0007] That is, the present invention provides a fiber-containing crushed product of a plant food material containing liquid oil at room temperature other than beans themselves that are not component-modified with an alkali metal compound, a dairy product, a sweetener, and an acidulant. And a food containing a viscous substance.

 [0008] In such a food, since the plant food material is crushed, a mellow texture can be obtained. In addition, dairy products and sweeteners will increase the taste.

 [0009] The food of the present invention is preferably chocolate-like. The food of the present invention can be easily made chocolate-like by appropriately adjusting the mixing ratio of the contained components. Since such foods have a high-class feeling, they are highly useful as food. The “chocolate-like food” in the present invention refers to a food similar in appearance (including white chocolate), form, texture and the like to ordinary chocolate using force cocoa, and contains cocoa ingredients. Including food.

 [0010] By the way, it has been widely reported that caffeine contained in coffee and chocolate, arteriosclerosis, heart disease and sleep disorder are not good for health. The following report was also made in the American College of Cardiology, Cioumal of the American College of Cardiology, 2006 47-405-410). Caffeine is said to be unhealthy even if it is a minute amount contained in two cups of coffee, or even for healthy volunteers, because it interferes with myocardial blood flow during exercise and high altitude.

 [0011] Coffee has a decaf with reduced caffeine. However, just by reducing the amount of caffeine, it is not possible to reduce the amount of power that can be displayed. On the other hand, decafing is completely impossible for chocolate.

 [0012] Coffee beans are needed to make coffee. The power to make new varieties of coffee beans with low caffeine content using biotechnology is now a success. Chocolate requires cacao beans. No cocoa beans or coffee beans used Chocolate and coffee do not exist.

[0013] The chocolate-like food of the present invention can be used as a chocolate substitute. . And because the strong food does not use cocoa beans, it can be adjusted without caffeine. Therefore, the food of the present invention is useful as a healthy chocolate substitute.

 [0014] The food of the present invention preferably contains at least one of the above-mentioned plant food strength olives, palm fruits, okara, strawberries, sesame seeds, and rice cakes. Conventionally, these plant foods have the power to eat so much deliciously. According to the food of the present invention, such plant foods can be ingested more deliciously than before.

 [0015] Further, in the food of the present invention, it is preferable that the plant food strength olive is a fruit.

 [0016] In the food of the present invention, the olive fruit that has not been subjected to the astringent treatment can be eaten deliciously. This is thought to be because the texture of olives can be crushed to provide a smooth texture, and sweeteners and dairy products can suppress the bitter taste of olives and provide a mild taste.

 [0017] In addition, in such foods, the olive fruit is a component that has not been modified with an alkali metal compound. Therefore, the olive fruit is rich in nutrients such as polyphenol, and has a nutritional value. Is expensive.

 [0018] In addition, when 10 g of olive that was crushed without denaturation with an alkali metal compound was ingested, facial vascular dilation appeared after ingestion. Such an effect is not seen in general edible olives that have been treated with alkali metal compounds. A similar effect was seen after taking lg chili. The olives that have not been treated with alkali metal compounds are expected to be used for medicinal purposes. A combination of various foods with these chocolate-like olives is also possible.

 [0019] For olive fruit, the whole fruit can be used as a plant food. It is preferable to use the residue after oil collection as a plant food. This is because the strong residue is disposed of in the past and is inexpensive.

[0020] Further, in the food of the present invention, it is preferable that the plant food strength is roasted. The roasted plant foods have a milder taste and become more delicious. In addition, the plant foods turn blackish due to roasting, making it easy to obtain a chocolate-like appearance. [0021] In addition, in the food of the present invention, it is preferable that the plant food is fermented by using two or more types of fungi among straw, yeast, and lactic acid bacteria. By fermenting plant foods in this way, the flavor becomes milder and more powerful, and more delicious foods can be obtained. For fermentation, it is more desirable to use all three types of which it is desirable to use at least two types of koji, yeast and lactic acid bacteria.

 [0022] The food in the present invention is preferably an anhydrous food produced by adding a decompression step. Depressurization process is freeze-drying process and Z or repeated depressurization during heating to prevent excessive heating of the surface even though the inside of food is insufficiently heated. Repeated depressurization during heating to heat food inside and outside evenly It is a process to make.

 [0023] Okara cookies, which are widely available on the market, become hard when the content exceeds 4% and cannot be eaten. However, the lyophilized product is soft and delicious even if its main component is strength. Okara contains many nutrients such as protein, lipid, fiber, sugar, calcium, phosphorus, iron, potassium, magnesium, zinc, copper, vitamin E, vitamin Bl, vitamin B2, niacin, etc. The price is high. On the other hand, okara is low in calories. For this reason, powerful foods have become high-nutrition diet foods by increasing their ingredients.

 [0024] Specifically, for food with 80% strength and food with 70% content, 0.53Cal per 1ml and 0.63Cal per 1ml, 4.05Cal per lg, 3 91Cal and always low! と な Calorie, nutritious and delicious food. Commercial diet power cookies can only be made with a large amount of fat and cereal, so even the lowest calories are 6 Cal per lg. Powerful foods are much lower in calories than conventional cookies and have a lower density, which means that you ate a large meal at the same weight, which is very effective for dieting.

[0025] It should be noted that baked confectionery such as cookies is generally manufactured at about 170 to 180 ° C and about 10 to 15 ° C, but most of the butter and fats and oils in the components are vaporized, and the remaining It will disappear. On the other hand, when baking at 150 ° C for about 20 minutes, the butter and fats are slightly more delicious. If the heating temperature or time falls below this, moisture will remain and mold will grow during storage. There is. In addition, ingredients with many fibers such as strength and straw Cookies usually become very hard. To solve these problems, freeze-drying and sterilization at 130 ° C in an autoclave with internal and external equivalent heating using a vacuum pump will leave the butter and oil and the mold will not grow and become brittle. A strong and tasty cookie is obtained. In addition, cookies using materials with a lot of fiber such as strength and rice cake become very hard even if the content is only 4%, so they are sold at about half the thickness of ordinary cookies. . However, before baking, it is crushed to a diameter of 3 mm or less, preferably 0.5 mm or less, and when lightly combined and baked, it becomes soft and freeze-dried.

 The invention's effect

 [0026] According to the present invention, it is possible to eat plant foods such as olives, palms, sesame, okara and persimmon more deliciously than before.

 [0027] In particular, when the plant food is a residue after oil collection of an oil-collecting plant such as olives, coconuts, sesame, etc., the residue that has been disposed of before is used. Highly useful. In addition, strong food is cheap because it uses conventional waste.

[0028] Similarly, even when the plant food is strong and mochi, it is useful for society because it uses the power and mochi specified for industrial waste. Delicious food can be provided.

 [0029] Further, if the plant food is component-modified with an alkali metal compound! /, Na! /, Olive fruit, it is rich in nutrients such as polyphenol and becomes a delicious food.

 BEST MODE FOR CARRYING OUT THE INVENTION

 [0030] In the food of the present invention, "room temperature liquid oil" refers to an oil having a melting point of less than 30 ° C. Examples of plant foods containing such room-temperature liquid oil include olive fruit, palm fruit, oats, strawberries, sesame seeds, and bean sprouts. The olive oil palm fruits and sesame seeds after oil collection also contain room temperature liquid oil, which is included in the plant foods that make money in the present invention.

[0031] In the food of the present invention, examples of the dairy product include powdered milk, and cream, jordal, cheese, whey, butter and the like. In addition to milk-derived products, dairy products include vegetable-derived milk and coconut milk. [0032] The sweetener in the food of the present invention includes, for example, sugars typified by white sugar, xylitol, galactose, fructose, glucose, lactose, maltose, starch syrup, corn syrup, dextrin and other natural sugars, And at least one selected from the group consisting of artificial sweeteners such as erythritol, aspartame, ferulalanin compounds, stevia, acesulfame, and saccharin.

 [0033] In the food of the present invention, the sour agent includes, for example, vitamin C as a representative, citrate, phosphoric acid, lactic acid, tartaric acid, acetic acid, phytic acid, glutamic acid, aspartic acid, nicotinic acid, vitamin A acid, amino acid And at least one selected from the group consisting of natural acids such as wild boar and nucleic acids, fruit juices such as lemon juice, and artificial acidulants.

 [0034] In the food of the present invention, the viscous material refers to pastes and lipids.

 [0035] Pastes include starches typified by cold water soluble starch, alpha starch, dextran, dextrin, xanthan gum, thickening polysaccharide, gelling agent, carrageenan, thickening agent, pectin, gelatin, Agar, dielan gum, fur celerin, curdlan, locust bean gum, tara gum, guar gum, alginic acid, alginate, azotopacter vinegar gingham, force shea gum, silium seed gum, tamarind gum, CMCNa, CMCCa, whey protein, etc. And at least one selected from the group consisting of banana yam and other foods. Examples of lipids include glycerides, fatty acids, esters, and vegetable gum pastes.

 [0036] In the food of the present invention, the dairy product, the sweetener, the acidulant and the viscous material are not limited to separate ingredients. For example, skim milk powder rich in 52.6% saccharides can also serve as a sweetener. In addition, starch syrup can serve as a sweetener and a viscous material.

 [0037] In the food of the present invention, it is proposed that the plant food material contains at least one of olive fruit, palm fruit, okara, strawberries, sesame seeds, and power.

[0038] Olive fruit, coconut fruit, sesame seeds, and brilliant ingredients contain room temperature liquid oil and dietary fiber. Therefore, if these are crushed using a miller roll mill, A fiber crushed material is obtained. The same applies to the residue after olive oil is extracted from palm oil or the like. Examples of pear fruits include cobra (dried coconut fruit endosperm) and palm seeds. On the other hand, power is a crushed material containing liquid oil and fibers at room temperature. Therefore, the foodstuff of this invention can be obtained only by mixing with dairy products etc. as it is.

 [0039] In the food of the present invention, it is desirable that the diameter of the fiber contained in the fiber-containing crushed material of the plant food material is 50 µm or less. The physiological threshold for a human tongue sensation to be considered as a grain is a diameter of 5 O / z m, and below that, it is not felt as a grain. Therefore, if the fiber diameter is strong enough, the fibers in the fiber-containing crushed material are not felt as grains or fibers, and a smooth texture can be obtained. In order to crush the fibers contained in olive fruit and palm fruit to 50 m or less, it is preferable to use a roll mill.

 [0040] The basic principle of chocolate! / Is that it is in other foods! /, The ultrafineness of its particles. When the diameter is 50 / z m 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 m or less. In order to break the edible fiber to 50 m or less, it is difficult to use a mill such as a mortar, and it is common to use a roll mill, which is a necessity for chocolate production. In addition, the fats and oils were chilled as if they were V, and even if they were crushed with a miller, they could be crushed to some extent.

 [0041] In the food of the present invention, the conditions for roasting the plant food are not particularly limited, and may be appropriately adjusted according to the use of the food and the type of the plant food. In the following examples, “full roast” refers to roasting until just before the plant food is burnt, and “herf roast” refers to roasting for about half the time of full roast.

 [0042] In the food of the present invention, the conditions for fermenting the plant food are not particularly limited, and may be appropriately adjusted according to the use of the food and the type of the plant food.

 [0043] The food of the present invention is not limited to a solid product, but also includes a beverage in the form of a water-soluble beverage. Even in such a beverage form, it is possible to taste olive fruits and the like.

[0044] In order to change the melting point and properties of the chocolate-like food of the present invention, fats and oils such as palm stearin or polymers such as starch fibers and coconut fibers may be mixed. When these polymers are used, even if liquid oil such as rapeseed oil or olive oil is used, an appropriate gel state is maintained up to a high temperature at which -20 ° C force can be baked. When rapeseed oil with starch fiber is placed on the bread and baked to the extent that it can be cooked in an oven, the surface of the rapeseed oil with starch fiber will also brownish together with the bread, but the gel state is maintained and it becomes liquid. It melts and melts, and it is delicious even if it burns. Melting point, iodine value, Keny value, morphological power The followings are near coconut and cacao. Each numerical value is shown in turn.

 [Table 1] Coco Palm Palm Seed Cocoa Palm Palm Fruit Melting point (° c) 21 ~ 25 26 ~ 30 30 ~ ■ 35 27 ~

 Iodine value 8 ~ 9. 5 26 ~ 30 30 ~ '35 27 ~

 Saponification value 255 ~ 258 About 247 1 85 ~ 1 95 200 ~ 205 Seed diameter (cm) 1 4 2 2 2

[0046] Similar to making chocolate from cacao, chocolate-like foods such as coconuts, palm palm seeds, and palm fruit can be made with just the power of palms. This food is cheaper and more delicious than chocolate. It is also healthy because it does not contain caffeine that is harmful to the arteries and sleep disorders. When the roast was weakened, it became coffee-like and could be used as a coffee. To make chocolate-like foods, the melting point rises to cover various powders, and the chocolate-like foods that have made coconut strength have a melting point of 24 ° C. ° C. As mentioned above, high melting point

 Size

 M (You can raise the melting point freely by using thealine, etc. In the chocolate colat that also produces cacao power, the cacao is fermented before production to give it a subtle taste. The seeds were frozen and pulverized in a mill, and the same weight of water-containing koji fungus, yeast, and lactic acid bacteria were mixed and fermented at 30 ° C for 5 days to give a delicious taste with a subtle astringency. In the same way as in the chocolate manufacturing process, the weight was 60% and the taste was astringent and less delicious.The fermentation using the above three fungi was much more delicious than the fermentation with each single fungus. These three fungi were effective in making various foods delicious, and they were delicious even in chocolate.

[0047] When the cobra is crushed until the fiber content is 50 μm or less, and the resulting cobra crushed material is roasted to make power chocolate, the powder has the same color and form as chocolate It becomes. It tastes better mixed with cocoa and coffee than cocoa powder. Mixing this with hot water, sugar and dairy products makes it very tasty and tastes like chocolate and coffee It becomes a mixed taste. Simply roasting the cobra crushed lightly to the extent that it becomes a light brown color will not be delicious enough. It is necessary to roast sufficiently. Example 1

 [0048] The olive residue after EVO oil collection was dried, crushed into several square mm, and then crushed with a miller. The obtained pulverized product became particles having a particle size of 100 to 300 m. Next, the pulverized crushed material was crushed using a roll mill to obtain a paste-like olive crushed material. When the olive crushed material was observed with a microscope, the contained fibers were crushed to a diameter of 40 m or less. When the roll interval of the roll mill was tightened, the contained fibers were crushed to a diameter of 30 m or less.

 [0049] 1050 g of palm kernel oil, 550 g of powdered sugar, 400 g of skim milk powder, 0.4 g of salt, and 0.2 g of vitamin C were mixed to obtain a milk whipped composition. Next, a powerful milk whipped composition and the olive crushed material were mixed at various blending ratios to obtain foods. The characteristics of each food were examined.

 [0050] The food with an olive crushed content of 100 to 80% (% by weight) was a black-brown powder with a strong bitter taste. From 75 to 60%, it was a faintly sweet, dark brown powdery thiocholate-like. When the content is 50 to 40%, it becomes a sweet and dark brown chocolate, and when it is 30 to 10%, it becomes an ordinary delicious brown chocolate. When the white sugar of the milk whip-like composition was replaced with crude sugar, the color and taste were almost unchanged, but only a slight taste was produced. When white sugar was replaced with brown sugar, it became slightly black and a little bit richer. Brown sugar is recommended for foods with an olive crushed content of 30% to 10%.

 Example 2

 [0051] The olive residue after EVO oil collection was dried, crushed into several square mm, and then roasted. Roast generally eliminates astringency and strengthens black. The roast reduced the olive weight to about 80%. Next, the roasted dried olive was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 / ζ πι. The olive crushed material was mixed with the milk whipped composition of Example 1 at various blending ratios to obtain foods, and the characteristics of each food were examined.

[0052] The food product having an olive crushed content of 100 to 80% (wt%) was a black powder with a strong bitter taste. Those with a content of 75-70% were faintly sweet and blackish chocolate-like. At 60-50% it becomes a bitter black chocolate-like, at 40-10% it is normal It became a delicious dark brown chocolate-like. Because it was roasted, it was not necessary to use brown sugar because black was strong.

 Example 3

 [0053] A 0.2% starch aqueous solution was freeze-dried to obtain a starch-like starch fiber. When this starch fiber was mixed with the food of Example 2, a food that did not melt even at a temperature at which bread was burnt (eg, 200 ° C.) was obtained. The mixing ratio of starch fibers is suitably 2.5 to 3% by weight. Moreover, when the cotton candy which changed the starch fiber into the fiber form by heat-melting sugar was used, the same food was obtained. The appropriate blending ratio of sugar fiber was 4.4% by weight. In the case of sugar fiber, care should be taken because it mixes with water and the tongue feels worse when mixed with water. In addition, similar food could be obtained by using lyophilized egg white meringue or onion instead of starch fiber. The mixing ratio of egg white meringue was 3.6% by weight, and the mixing ratio of onion was 13.3% by weight.

 Example 4

 [0054] The olive residue after EVO oil extraction was dried. Dried olives weighed about one-fifth. This dried olive is crushed into several square millimeters, 1 part by weight of this dried olive is mixed with 1 part by weight of a mixture of raw straw and yeast and fermented at 30 ° C and 80% humidity for 4 days. I let you. The obtained fermented olives had a bitter and astringent taste compared to the unfermented olive, resulting in a mild taste. Also, the color has faded.

[0055] The fermentation olive was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 µm. Subsequently, the fermented olive crushed material was mixed with the milk whipped composition of Example 1 at various blending ratios to obtain food. Each food was examined for its characteristics. The food with an olive crushed content of 100-80% (wt%) was a brown powder with a mild bitter taste. The food with a content of 75-60% was a powdery chocolate-like food with a mild sweetness and a mild bitter taste. The food with an olive content of 50-40% was a brown chocolate with a sweet and mild bitter taste. The food with an olive content of 30% to 10% was a brown chocolate-like food with a slightly light taste. When the white sugar in the milk whip-like composition was replaced with crude sugar, the color and taste changed almost without any change. When brown sugar was replaced with brown sugar, the brown color became darker and a richer taste was added. Is this the result? It was suggested that sucrose, crude sugar and brown sugar can be suitably used as sweeteners mixed with olive crushed material.

 Example 5

 [0056] The fermented olive of Example 4 was roasted. The weight is now 80%. Then, the fermentation olive after roasting was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 m. The astringency disappeared and became a black powder with a slight bitter taste. Then, a powerful olive crushed material was mixed with the milk whipped composition of Example 1 at various blending ratios to obtain food. Foods with an olive crushed content of 100-70% (% by weight) were black powder with a mild bitter taste and a strong powdery taste. The food with a content of 60-50% was a powdery black chocolate-like food with mild sweetness and bitterness. The food with an olive content of 40-30% was a dark brown chocolate-like food with sweetness and mild bitterness. Food with an olive content of 20-10% became chocolate-like color and taste. When crude sugar was used instead of white sugar, the color and taste were almost the same. When brown sugar is used instead of white sugar, the color has almost changed, but the richness has increased.

 Example 6

 [0057] In the same manner as in Example 4, the dried olives were crushed into several square millimeters, and 1 part by weight of this dried olive was mixed with 1 part by weight of a mixture of three raw bacteria, yeast and lactic acid bacteria. And fermented at 30 ° C and 80% humidity for 4 days. The obtained fermented olives were lighter in color than the pre-fermented olives, and the bitter and astringent taste was reduced, resulting in a mellow taste. Further, it was more delicious than the olive of Example 4.

[0058] The fermentation olive was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 µm. Subsequently, the fermented olive crushed material was mixed with the milk whipped composition of Example 1 at various blending ratios to obtain food. Each food was examined for its characteristics. The food with an olive crushed content of 100-80% (wt%) was a brown powder with a mild bitter taste. The food with olive content of 75-60% was a powdery chocolate-like food with a mild sweetness and a mild bitter taste. In addition, the food with an olive content of 50 to 40% was a light brown chocolate-like food with a sweet and mild bitter taste. Foods with olive content of 30-10% are usually delicious and have olive flavor. It was a white brown chocolate-like food. All were darker than the food of Example 4. When the white sugar in the milk whip-like composition was replaced with crude sugar, neither the color nor taste changed. Next, when white sugar was replaced with brown sugar, white brown became normal brown and a rich taste was added. Therefore, it is considered that brown sugar is suitable as a sweetener to be mixed with olive crushed material. Example 7

 [0059] The fermented olive of Example 6 was roasted. The weight is now 80%. Then, the fermentation olive after roasting was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 m. The obtained fermented olive crushed material became a black powder with a mild bitter taste with less astringency. The powerful olive crushed material was then mixed with the milk whipped composition of Example 1 at various blending ratios to obtain food. And the characteristic of each foodstuff was investigated. Foods with an olive crushed content of 100-70% (wt%) were black powder with a mild bitter taste and a strong powdery taste. Foods with olive content of 60-50% are powdery black chocolate-like foods with mild sweetness and bitterness, and foods with olive content of 40-30% are dark brown chocolates with sweetness and mild bitterness It became a food. In addition, the food with olive content of 20% to 10% had a particularly delicious chocolate-like color and taste. When the white sugar in the milk whip-like composition was replaced with crude sugar, the color and taste almost changed. When brown sugar is used instead of white sugar, the color has almost the same strength. The food of this example was tasty and more powerful than the food of Example 5.

 Example 8

 [0060] The olive residue after EVO oil extraction was crushed into several square mm, and 0.01 parts by weight of dry yeast was mixed with 100 parts by weight of this olive and stored for 6 months. The obtained fermented olive had a mild acidity with a bitter and astringent taste compared to the olive before fermentation.

[0061] The fermentation olive was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 µm. The crushed olive crushed material was mixed with the milk whipped composition of Example 1 at various blending ratios to obtain food. Foods with an olive crushed content of 30% (weight%) are sweet, light brown chocolate-like foods with a slight acidity, and those with a content of 10% are sweet, light brown with a slight acidity. It was a chocolate-like food. The olive crushed material is almost the same color difference as the dried olive crushed material that has not been fermented macroscopically. Unseen force When mixed with the milk whip of Example 1, the brown color was clearly thinned. In order to darken the color, crude sugar was used instead of white sugar, but the color and taste were almost the same. When brown sugar was used instead of white sugar, it became dark brown and the taste came out. In addition, this thiocholate-like food (olive content 10%) was mixed with an equal weight of water to 30 ° C, and the pH was measured as an aqueous solution to be 5.86.

 Example 9

 [0062] When 2% baking soda was added to the chocolate-like food of Example 8 (olive content 10%), it became much more delicious. When mixed with an equal weight of water and adjusted to 30 ° C to measure the pH as an aqueous solution, the pH was 7.01. In general, the taste improves when the acid is neutralized with sodium ions. In other words, when acid groups stimulate the taste buds on the side of the tongue and sodium ions stimulate the taste buds at the tip of the tongue, both stimuli feel in the gustatory area of the brain. For example, glutamic acid has a mild, sour taste, but when sodium ion is added, it becomes sodium glutamate and a seasoning, and glutamate ions and sodium ions are separated separately in an aqueous solution on the tongue. It stimulates the miso of each other. Taste appetite nerve, various protein power, various receptors are affected by various substances. Yamada: Analytic al Biochemistryl64 (1987) 170- 174. J. Biochem Biophys Methods 7 (1983) 175-185, 8 (1983) 175— 181, 8 (1983) 183— 188. Advanced Methods, Biochemical & Clinical Apparatuses (1983 ) De Gruiter. Brain Research 142 (1978) 187—190. 172 (1979) 165-168. Neuroe ndocrinology 18 (1975) 263-271. Nature 247 (1974) 284—286 Example 10

[0063] A chocolate-like food was obtained in the same manner as in Example 2 except that the dried olive was replaced with the fermented olive of Example 8. Roasting reduced the weight of the fermented olive to 80%. Those with an olive content of 90% or more were powdered foods. The food with an olive content of 80-20% was a dark bitter chocolate-like food. In addition, the food with an olive content of 10% turned dark brown and became a sweet and delicious chocolate-like food with a light bitter taste. Although the white sugar in the milk whip-like composition was replaced with crude sugar, the color and taste were almost the same. When brown sugar is used instead of white sugar, the color has almost the same strength. Also implemented Compared to the food of Example 8, the astringent sourness was slightly reduced. This is thought to be due to roasting.

 [0064] Twenty inspectors (men and women aged 19 to 57) tasted the foods of Examples 1 to 10 above and evaluated the taste. A rating of 20% to 10% was rated as the most delicious. Moreover, it was evaluated that foods with such olive content can be eaten as deliciously as ordinary chocolate. In addition, when the foods of the examples were compared with the same olive content, the foods using the roasted olives had a milder and more delicious taste than the foods using the non-roasted olives. Evaluation was obtained. In addition, foods using fermented olives were more mellow and delicious than foods using unfermented olives. In addition, among the foods using fermented olives, the food that was fermented with the three types of bacteria was delicious, and the food that was fermented with the two types of bacteria was rated as delicious. The food with the most delicious evaluation was the food of Example 7 (olive content 10-20%).

 [0065] As described above, a delicious chocolate-like food can be obtained by mixing olive fruit crushed material with dairy products, sweeteners, acidulants and viscous products. The olive crushed material contained in the foods of the above examples has been subjected to astringency treatment with an alkali metal compound !, and since it contains nutritional components such as polyphenol as it is, the nutritional value is very high. Very expensive. Even if the olive is roasted or fermented as described above, the polyphenol in the olive is hardly denatured. In addition, the food of the above example is extremely inexpensive and useful socially because it uses the residue after EVO oil extraction. Also, the strong food is chocolate-like, so it has a high-class feeling. It is also useful as a chocolate substitute without caffeine. From the above results, it can be considered that the olive content in the food is 20 to LO% by weight. In addition, olive fruit is preferably fermented with three fungi, and when olive is not roasted, it is suggested that brown sugar is suitable as a sweetener.

[0066] Next, olives, which have a bitter and astringent taste as they are, cannot be eaten, and can be drunk like coffee or matcha without being modified with alkali metal compounds. Example 11

 [0067] skim milk powder 3.75g (53%), sucrose 2.5g (36%), alpha starch 0.65g (9%), vitamin CO. 125g (2%) are mixed, and a total of 7.025g ( 100%) powder for mixing was obtained. Add 10 ml of water to this powder to make an aqueous solution that makes everything delicious. Except for replacing the milk whipped composition with the mixing powder, the same procedure as in Example 6 was carried out to obtain a food product consisting of the crushed fermented olive powder and the mixing powder. A mixture of equal weight and double weight of this mixing powder against fermented olive crushed material was strong and delicious. The mixture of 3 times the weight of the mixing powder was delicious.

 Example 12

 [0068] Except for replacing the milk whipped composition with the mixing powder, the same procedure as in Example 1, ie, a food product comprising unfermented olive crushed material and mixing powder was obtained. When the mixed powder was less than 5 parts by weight per 1 part by weight of the olive crushed material, the bitterness was strong and tasty. When the mixing powder was 5 parts by weight or more, it was delicious.

 Example 13

 [0069] Except for replacing the milk whipped composition with the mixing powder, the same procedure as in Example 2 was performed, that is, a food comprising unfermented roasted olive crush and mixing powder was obtained. A mixture of equal weight, double weight, and triple weight of the mixing powder against the olive shatter had strong bitterness and delicious power. A mixture of 4 times the weight of the powder for mixing was strong.

 Example 14

 [0070] Except that the milk whipped composition was replaced with the mixing powder, the same procedure as in Example 7 was performed, that is, a food product composed of the trifungal fermented roast olive crushed material and the mixing powder was obtained. The olive powder was mixed with equal and double weights of this mixing powder, and it was bitter and not delicious. What mixed the powder for mixing 3 times weight was good.

[0071] The foods of Examples 11 to 14 were delicious even when in powder form.

What added 1Z4 to 1Z2 weight of water became putty. A water solution with an equivalent weight to 3 times the weight of water turned into a delicious aqueous solution. Water with more than 4 times the weight became watery and was tasty as it was. [0072] As described above, it was good to make coffee-like or matcha-like drinks using crushed fermented olives, regardless of whether they were roasted.

 [0073] By the above method, a taste that cannot be eaten even though it has high nutritional value such as polyphenol can be made easy to eat. Similarly, examples of using chili pepper as a difficult-to-eat plant food with high nutritional value such as obesity prevention, aging prevention, immunity enhancement, skin enhancement effect and gastrointestinal enhancement with a lot of kabusaicin and various vitamins and minerals Will be explained.

 Example 15

 [0074] In the same manner as in Example 1 except that the olive was changed to chili, a food comprising a chili crushed material and a milk whip-like composition was obtained. Foods with a pepper content of 100-60% (% by weight) are a spicy orange powder, and with a content of 50-40%, they have a light sweet and spicy chocolate-like texture. It was an orange food. In addition, 30 to 20% were orange foods having a touch of spicy sweet chocolate. The 10% content was a white-orange, sweet and mild spicy, delicious chocolate-like food. When the white sugar in the milk whipped composition was replaced with crude sugar, a slightly darker color and rich taste appeared. When white sugar was replaced with brown sugar, it turned brown and a clear taste was obtained. As for the taste, sucrose has a more delicious chili taste, and it seems to be the taste of each person.

 Example 16

[0075] In the same manner as in Example 2 except that olives were changed to chili, a food comprising a roasted chili crushed material and a milk whipped composition was obtained. Roasted the chili pepper to 80%. The hotness became weaker and lighter bitterness came out. Foods with a chili pepper content of 100-60% (weight%) are black powder with a light bitterness and light bitterness, and those with a content of 50-40% have mild sweetness, pungent taste, and bitterness. It was a black powdery chocolate-like food. 30-20% resulted in a black chocolate-like food with sweetness and mild pungent taste. At 10%, a delicious dark brown chocolate-like food with sweetness and mild pungent taste was obtained. The white sugar in the milk whipped composition was replaced with crude sugar, but the color and taste were almost the same. When white sugar was replaced with brown sugar, the color almost changed, but a rich taste came out. As for the taste, sucrose has a more delicious chili taste, and either one seems to be the taste of each person. [0076] In the same manner as in Example 6 except that the olive was changed to chili, the chili that had been fermented with the three fungi was crushed using a miller and a roll mill. The crushed fermented chili became less sweet and became a sweet orange-brown powder. Compared to the unfermented pepper crushed material, the spiciness was softened and slightly sweet and easy to eat. A crushed fermented chili pepper was mixed with the milk whipped composition of Example 1 at various blending ratios to obtain food. Foods with a pepper content of 100-40% (% by weight) were light and sweet orange-brown powder. The food with a content of 30% was a sweet, orange-brown powdery chocolate-like food. In 20 to 10%, it was a white-orange, sweet and mild spicy, delicious chocolate-like food. Pepper has a large and small particle size! /, Becomes milky like chocolate with a milk whipped composition, becomes powdery when the particle size is less than 40 m, and requires more milk whipped composition. When the white sugar in the milk whip-like composition was replaced with crude sugar, a slightly darker color and a rich taste appeared. When white sugar was replaced with brown sugar, it turned brown and a clear taste was obtained. As for the taste, sucrose has a clearer pepper taste, and both people seem to like it.

 Example 18

[0077] The fermented pepper of Example 17 was roasted. The weight decreased to 85%, and the pungency was weaker than that before roasting, resulting in a light bitterness. The color was blackish brown. Then, the roasted fermented chili was crushed using a miller and a roll mill, and the obtained crushed chili was mixed with the milk whipped composition of Example 1 at various blending ratios to obtain food. The milk whipped composition of Example 1 was mixed at various blending ratios to obtain foods. Pepper content: SlOO ~ 50% (wt%) food was a light, bitter, dark brown powder. The food with a content of 40-20% was a sweet, light, bitter, dark brown chocolate-like food. And 10% of the food was a mild, spicy, sweet, brown delicious chocolate-like food. Lightly roasted food with 10% chili content showed good results. However, the fact that it became lighter and more mellow after fermentation was more powerful. Both seem to be personal preferences. The white sugar in the milk whipped composition was replaced with crude sugar, but the color and taste remained almost unchanged. When white sugar was replaced with brown sugar, the color was almost the same, but a rich taste came out. As for the taste, sucrose has a refreshing taste of pepper, and both seem to be personal preference. [0078] In the same manner as in Example 15, except that the milk whipping-like composition was replaced with the powder for mixing in Example 11, a coffee matcha-like food consisting of dried chili crushed material and powdered powder for mixing was obtained. . It became a delicious food just by adding an equal weight of the mixing powder to the dried chili crushed material. To reduce the pungent taste, adding double the weight of the mixing powder worked well.

 Example 20

 [0079] In the same manner as in Example 15, except that the milk whipped composition was replaced with the mixing powder of Example 11, a roasted dried chili crushed food and a powdered coffee-like food with mixing power was obtained. . When the mixed powder was added to the dried chili crushed material at an equal weight or twice the weight, the bitter taste remained and it was delicious. Add 3 times the weight of the powder for mixing and add 4 times the weight.

 Example 21

 [0080] In the same manner as in Example 17, except that the milk whipped composition was changed to the mixing powder of Example 11, a coffee matcha-like food consisting of fermented chili crushed powder and mixing powder was obtained. Fermentation It became a delicious food just by adding an equal weight of the powder for mixing to the pepper crushed material. To reduce the pungent taste, adding double the weight of the mixing powder worked well.

 Example 22

 [0081] In the same manner as in Example 18 except that the milk whipped composition was replaced with the mixing powder of Example 11, a roasted fermented chili crushed material and a powdered coffee-like food having a mixing power were obtained. . The addition of equal weight and double weight of the mixing powder to the fermented chili crushed material left a bitter taste and was delicious. Add 3 times the weight of the powder for mixing and add 4 times the weight.

 [0082] The foods of Examples 19 to 22 were delicious even when powdered, but became a delicious beverage when water of the same weight as the total weight of the preparation was added. When the amount of water added was less than the same weight, it was putty-like food, and when the amount of water added was more than doubled, it became watery. When the particle size of the powder was reduced to 40 m or less, the touch was improved.

[0083] As mentioned above, to make pepper crushed food into coffee matcha-like food, do not roast The better fermentation has a mild taste, but the taste has changed a lot.

 [0084] Next, an example will be described in which a rice cake that has been discarded as it is difficult to eat although it has high nutritional value such as various vitamins, minerals and fiber.

 Example 23

 [0085] The raw koji was mixed with the milk whipped composition of Example 1 to obtain a food product that could be used as a koji and a milk whipped composition. Foods with a cocoon content of 100-60% (% by weight) were slightly sweet and white-brown, unpalatable powdered foods. Those with a cocoon content of 50-30% were slightly sweet, savory, and not so tasty white-brown chocolate-like food. And those with a koji content of 20% to 10% were white brown chocolate-like foods with a koji taste. When the white sugar in the milk whip-like composition was replaced with crude sugar, it became slightly blackish, with a rich taste and slightly tasty. When it was replaced with brown sugar, it turned brown and the kokumi became clearer and more delicious.

 Example 24

 [0086] The rooster was fully roasted. The weight is now 65%. The full-roasted strawberry has a dark brown taste and a slightly sweet taste. This koji was mixed with the milk whipped composition of Example 1 to obtain a food comprising koji and a milk whipped composition. Foods with a cocoon content of 100 to 50% (weight%) are slightly sweet and blackish brown powder, and those with a cocoon content of 40 to 30% are sweet and slightly blackish brown chocolate-like foods. Yes, it tasted as if it had a little brown sugar. And the content of koji of 20 to 10% is a sweet black-brown chocolate-like food with a rich taste as if brown sugar was added. Although the sugar in the milk whipped composition was changed to crude sugar, the color and taste were almost the same. When the sugar was changed to brown sugar, the color turned slightly black and the taste was clearly added. The taste of the persimmon was so weak that when it was added to 10%, the texture was improved.

 Example 25

[0087] The cocoon was frosted. Weight decreased to 83%. Herfrosted rice cake turned brown powder, and it had a slight sweet taste with little astringency before roasting and bitterness after full roasting. The herb paste that had been subjected to herfrost was mixed with the milk whipped composition of Example 1 to obtain a food product comprising the candy and the milk whipped composition. The soot content is 100-50% (heavy %) Foods were slightly sweet brown powder, and those with 40% cocoon content were sweet, brown powdery chocolate-like foods. Also, those with a cocoon content of 30-20% were delicious sweet brown chocolate-like foods, and those with a 10% content were delicious, sweet, brown chocolate-like foods. This food was delicious enough without the addition of chili. When the sugar in the milk whipped composition was replaced with crude sugar, the color became slightly darker and a slightly richer taste was produced. When sugar was changed to brown sugar, the color became dark brown and a rich taste was produced. It was delicious with or without a rich taste. Considering the chocolate color, it seems that a strong Harfrost is good.

 Example 26

 [0088] The koji was fermented with three fungi in the same manner as in Example 6 except that the olive was changed to koji. The fermented koji was the same color as before the fermentation, but it was more delicious. The vigorous fermented koji was mixed with the milk hob-like composition of Example 1 to obtain a food product consisting of koji and a milk whip-like composition. Foods with a cocoon content of 100 to 50% (% by weight) were slightly sweet white-brown powder that was as bad as raw cocoons. The 40% content was a slightly sweet white-brown powdery chocolate-like food that was not as bad as raw strawberries. In addition, 30% were sweet and delicious white-brown chocolate-like food, and 20 to 10% were very sweet, sweet and white-brown chocolate-like food. When the white sugar in the milk whip-like composition was replaced with crude sugar, it became a little darker and a little bitter. When it was replaced with brown sugar, it turned brown and the body was clear. All of the above three kinds of sweeteners were very tasty. To emphasize the non-heated product, white sugar and white brown are considered better.

 Example 27

[0089] The fermented koji of Example 26 was noo-frosted. Herfrosted products turned brown and became more delicious. The weight became 80%. This herf fermented koji was mixed with the milk whipped composition of Example 1 to obtain a food product consisting of koji and a milk whipped composition. Foods with a cocoon content of 100-50% (% by weight) are slightly sweet and delicious brown powder, while those with a cocoon content of 40% are sweet and delicious, powdery brown chocolate-like food Met. Also, those with a content of 30 to 10% were very delicious and sweet brown chocolate-like foods. When the white sugar of the milk whipped composition is replaced with crude sugar, the color changes almost. Regardless, a slight taste appeared. When it was replaced with brown sugar, it became dark brown and the taste was clear. All of the above three kinds of sweeteners were very tasty. Depending on each person's preference, sucrose may be sufficient.

 Example 28

 [0090] The fermented koji of Example 26 was fully roasted. The full roast was dark brown with the same color as brown sugar and was bitterly sweet. Weight decreased to 70%. This full-roasted fermented koji was mixed with the milk whipped composition of Example 1 to obtain a food product comprising koji and a milk whipped composition. Foods with a koji content of 100-40% (% by weight) were sweet-sweet black-brown powder, and 30% were sweet-sweet black-brown chocolate-like foods. Those with a content of 20 to 10% were sweet, dark brown chocolate-like foods. Such a chocolate-like food was delicious, but the same content of the high-float chocolate-like food of Example 27 was more delicious. When the sucrose in the milk whipped composition was replaced with crude sugar, the color did not change at all, and a slight taste appeared. When replaced with brown sugar, the color did not change at all, and the rich taste was clear. All of the above three sweeteners were delicious.

 Example 29

 [0091] In the same manner as in Example 23, except that the milk whipped composition was replaced with the mixing powder of Example 11, a coffee matcha-like food product having raw rice cake and mixing powder power was obtained. An equal weight of mixing powder was added to the cocoon, and it was very delicious. The one that weighed twice as much was tasty than the one of equal weight, but a little bitter. The addition of 3 times the weight of the mixing powder made the bitterness disappear and became delicious.

 Example 30

 [0092] In the same manner as in Example 25, except that the milk whipped composition was replaced with the mixing powder of Example 11, a coffee matcha-like food product having herfust cake and powder power for mixing was obtained. A mixture of equal weight of powder for mixing with candy was delicious. Mixing the powder for mixing with 2 times the weight of the koji made it even more delicious.

Example 31 [0093] In the same manner as in Example 24 except that the milk whipped composition was replaced with the mixing powder of Example 11, a coffee-matcha-like food with full roasted koji and mixing powder power was obtained. A mixture of equal weight and double weight of the powder for mixing with the koji had a strong bitter taste and a good strength. 3 times weight force 4 times weight weight was almost delicious.

 Example 32

 [0094] In the same manner as in Example 26, except that the milk whipped composition was changed to the powder for mixing in Example 11, a coffee matcha-like food consisting of mash of three fungi and powder for mixing was obtained. Fermentation made the koji delicious. An equal weight mixture of the fermented koji and the powder for mixing was stronger than the fermented koji without mixing with the powder for mixing.

 Example 33

 [0095] In the same manner as in Example 27, except that the milk whipped composition was replaced with the mixing powder of Example 11, a coffee-matched tea-like food that also had herbacterial fermented mash and powder power for mixing was obtained. It was. It was delicious just because of herfust. A mixture of equal weights of herf fermented fermented rice cake and powder for mixing was more delicious than the herd fermented rice cake not mixed with the powder for mixing.

 Example 34

 [0096] In the same manner as in Example 28, except that the milk whipped composition is replaced with the mixing powder of Example 11, coffee-matched tea-like food that also has a powdery power for mixing with strawberries fermented with full-roasted three fungi Got. I got bitter. When the powder for mixing was added in equal or double weight, the bitterness remained and it was delicious. Mixing powders with 3 times the weight and 4 times the weight were generally delicious.

 [0097] The coffee matcha-like foods of Examples 29 to 34 were delicious even when powdered, but became a delicious beverage when water having the same weight and double the weight as the total weight of the blend was added. When the amount of water added was less than the same weight, it became a putty-like food, and when the amount of water added was more than doubled, it became watery. When the particle size of the powder was reduced to 40 m or less, the touch was good.

[0098] Next, an example will be described that uses the power of most discarded foods that are difficult to eat even though they have high nutritional value such as various vitamins, minerals, proteins, and fibers. Example 35

 [0099] The rice cake was mixed with the milk whipped composition of Example 1 to obtain a food product that was strong with the strawberry and the milk whipped composition. Foods with 100% (% by weight) of okara were white strong powder without taste, and those with a content of 90-40% were slightly sweet white powdered foods . In addition, 30% was a sweet, powdery white chocolate-like food, and the content of 20 to 10% was a very sweet and delicious white chocolate-like food. When the diameter of okara powder was crushed to 40 m or less, it became much more delicious. When the white sugar of the milk whip-like composition was replaced with crude sugar, it became a little darker and a rich taste also appeared. When it was replaced with brown sugar, it turned brown and the taste was clear. Each of these three types of sweeteners seemed to be very tasty. You can decide on the color preference of the chocolate-like food.

 Example 36

 [0100] Herfust was ocher. Herfrosted okara turned into a light, bitter brown powder that weighed 90%. This okara was mixed with the milk whipped composition of Example 1 to obtain a food product comprising okara and a milk whipped composition.

 Foods with an okara content of 90-40% (wt%) were light sweet brown powders, and 30% were sweet, powdery brown chocolate-like foods. Okara content of 20% to 10% was delicious brown chocolate-like food. When the white sugar in the milk whip-like composition was replaced with crude sugar, the color almost changed, but the taste was slightly strong. When it was replaced with brown sugar, it became dark brown and the body was clear. Each of these three types of sweeteners was very different, and each person's preference seemed to be different.

 Example 37

[0101] Fully roasted your power. Full-roasted okara became a bitter black-brown powder that weighed 80%. This okara was mixed with the milk whipped composition of Example 1 to obtain a food product comprising okara and a milk whipped composition. The food containing 90 to 40% (wt%) of okara was a slightly sweet and bitter black brown powder. Okara content of 30% was a sweet, powdery black-brown chocolate-like food, and content of 20-10% was a delicious black-brown chocolate-like food. Of milk whipped composition I replaced white sugar with crude sugar, but the color and taste were almost the same. Although it was changed to brown sugar, the color was hardly changed and a rich taste was produced. All were black-brown chocolates and white sugar seemed sufficient. Example 38

 [0102] Power was fermented in the same manner as in Example 6 except that olive was changed to okara. Okara fermented at 30 ° C and 80% humidity for 4 days had a very bad taste. Furthermore, when fermented at 25 ° C for 2 months, it tasted somewhat better and became a white powder with a slight acidity and slightly mixed brown color. This fermented okara was mixed with the milk whipped composition of Example 1 to obtain a food product consisting of koji and a milk whipped composition. The foods with the okara content of 90-50% (% by weight) were white powdery foods with a slightly sweet and sour taste and brown color. Power The 40% content is a sweet and sour taste, brownish white, powdery chocolate-like food, and the 30 to 10% content is a sweet and sour taste. A white chocolate-like food. Replacing the white sugar in the milk whip-like thread and the composition with crude sugar gave a slightly brown and rich taste, but it was not very tasty. When it was replaced with brown sugar, it became brown, and the power that added the rich taste was still very delicious. The power of adding 2% baking soda to eliminate the sour taste. The more fermented ingredients, the more powerful.

 Example 39

[0103] The fermented okara of Example 38 was fully roasted. Fermented okara after full roast weighed 78% and became a bitter brown powder. This full roasted fermented okara was mixed with the milk whipped composition of Example 1 to obtain a food comprising the okara and the milk whipped composition. Food of your power is also content of 90-50% (w _^0/0) is a bitter too delicious not blackish brown powder-like, those of Okara content of 40%, slightly Amagu bitter, too much rather than taste Not a powdery dark brown chocolate-like food. Those with a content of 30% to 10% were dark brown chocolate-like foods that were sweet and bitter. Milk whip-like composition The white sugar in the composition was replaced with crude sugar, and the color and taste remained almost the same. Changing to brown sugar added a rich taste, but the power was not changed and the color was not delicious.

 Example 40

[0104] As in Example 35, except that the milk whipped composition was replaced with the mixing powder of Example 11. Thus, coffee and matcha-like foods consisting of okara and powder for mixing were obtained. Mixing equal amounts of okara and powder for mixing was more delicious than okara alone, but the one with double weight of mixing powder from okara was even more delicious. Delicious power even in powder form Formulation A delicious drink was made by adding 1.5 to 3 times the total weight of water. Okara seemed to absorb a lot of water, and it needed 50% more water than the above-mentioned olives, chili peppers and persimmons. 1. When the amount of water was less than 5 times, it became putty, and when the amount of water was more than 3 times, it became watery. When the diameter of the powder was reduced to 40 m or less, the tongue ceased to be particles. However, like a pear with fruit stones or a juice containing fiber that has been squeezed, it seems that it is more delicious to have a certain touch on the tongue, and either one seems to be personal preference.

 Example 41

 [0105] A brown powder was obtained by frosting the power. Herfusted okara and the powder for mixing of Example 11 were mixed to obtain coffee and matcha-like foods consisting of okara and powder for mixing. The mixture of equal weight of the powder for mixing with the force was more delicious than the body only, but the powder with the double weight of the powder for mixing was even more delicious. Delicious power even when powdered Addition of 1.5 to 3 times the weight of the total weight of the blend made a delicious drink. When the amount of water was less than that or more than that, the condition was poor as described above.

 Example 42

 [0106] The power was fully roasted to obtain a blackish brown bitter powder. This okara was mixed with the mixing powder of Example 11 to obtain a coffee or matcha-like food made of okara and mixing powder. A mixture of equal weight, double weight, and triple weight mixed with okara was not delicious. The mixture of 4 times the weight of the mixing powder was delicious. Delicious power even when powdered The equivalent weight of the total weight of the blended product became a delicious drink when doubled water was added. If the amount of water added was less or more than that, the condition was bad as described above.

 Example 43

[0107] In the same manner as in Example 38, except that the milk whipped composition was replaced with the mixing powder of Example 11, coffee and matcha-like foods consisting of three fungus fermented okara and mixing powder were obtained. Okara On the other hand, the mixing powders of equal weight, double weight, and triple weight were not delicious. A mixture of 4 times the weight of the mixing powder was roughly delicious. Even if it is in powder form, it has a great strength. Beverages with 1.5 to 3 times the weight of water added to the total amount of the compound were also delicious. If the amount of water added was less or more than that, the condition was bad as described above. Even when fermented, raw okara has a strong ability to absorb moisture.

 Example 44

 [0108] The three-bacteria fermented okara of Example 43 was frothed into brown powder. The fermented okara was mixed with the mixing powder of Example 11 to obtain coffee-like or matcha-like foods consisting of the fermented okara and the mixing powder. A mixture of equal weight, double weight, and triple weight mixed with okara was not delicious. A mixture of 4 times the weight of the mixing powder was generally delicious. Even if it is in powder form, it has a strong and powerful force. Drinks containing 1.5 to 3 times the total weight of the blended weight have also been strong. If the amount of hydration was less or more than that, the condition was bad as described above.

 Example 45

 [0109] The three-bacteria fermented okara of Example 43 was fully roasted into a black-brown powder. The fermented okara was mixed with the mixing powder of Example 11 to obtain coffee-like or matcha-like foods consisting of the fermented okara and the mixing powder. Mixing powders of equal weight, double weight, and triple weight with okara was difficult. A mixture of four times the weight of the powder for mixing was generally unsatisfactory. Although it was delicious even when it was in powder form, beverages that contained an amount of water equal to or twice the total weight of the total blended weight were also delicious. When the amount of water added was less or more than that, the condition was bad as described above.

 [0110] For okara, it was better not to ferment. Raw okara was suitable without roasting. It was good to use roasted brown sugar to give chocolate color. When the raw okara was made into coffee or green tea, it became very delicious and became a very delicious, low-calorie, high-nutrition beverage. If you reduce the diameter of the particles to 40 m or less, the texture becomes smoother, but those with a fiber texture are also good! , I got a U-beggar feeling.

[0111] Next, an example will be described in which kinako is used as a vegetable food compared to okara, which has the same soybean power as the raw material. Example 46

 [0112] The kinako was mixed with the milk whipped composition of Example 1 to obtain a food comprising the kinako and the milk whipped composition. Foods with a kinako content of 90-50% (% by weight) were lightly sweet and delicious brown powdery foods. The one with a 40% kinako content was a sweet, delicious, brown powdery chocolate-like food. Moreover, the thing with a kinako content rate of 30 to 10% was a sweet and very delicious brown chocolate-like food. When the white sugar of the milk whip-like composition was replaced with crude sugar, it turned slightly brownish and a slightly rich taste was added. When brown sugar was replaced, the color became brown and a clear taste was added. When it was replaced with brown sugar, it turned brown and became clear. Each person who had these three types of sweeteners had a very good taste.

 Example 47

 [0113] Kinaf flour was frosted. Herfrosted flour became a brown powder with a bitter taste and not so delicious. The weight is now 94%. This kinako was mixed with the milk hob-like composition of Example 1 to obtain a food comprising the kinako and the milk whipped composition. The food with a kinako content of 90-60% (% by weight) was a light, sweet and bitter brown powder. Those with a kinako content of 50% were sweet and bitter brown chocolate-like foods. Those with a kinako content of 40% to 10% were very delicious brown chocolate-like foods. Even when the white sugar of the milk whipped composition was replaced with crude sugar, the color and taste were almost the same. When changed to brown sugar, the color was almost the same. All of these delicious tastes were very powerful, depending on the taste of each person.

 Example 48

[0114] Kinaki flour was fully roasted. The fully roasted kinako was a bitter black-brown powder that weighed 87%. This kinako was mixed with the milk whipped composition of Example 1 to obtain a food comprising the kinako and the milk whipped composition. Foods with a kinako content of 90-50% (% by weight) were slightly sweet and bitter black-brown powder, and 40% were lightly sweet and bitter, powdery black-brown chocolate-like foods . Those with a kinako content of 30% to 10% were very tasty dark brown chocolate-like foods. Even when the white sugar of the milk whipped composition was changed to crude sugar, the color and taste were almost the same. The color changes almost as soon as it turns into brown sugar. The power that wasn't straw came out. All of these delicious tastes were very delicious depending on the taste of each person.

 Example 49

 [0115] Kinaki flour was fermented in the same manner as in Example 6 except that the olive was replaced with koji. Kinako flour fermented at 30 ° C and 80% humidity for 4 days did not become very bad like okara but became brown powder that was not as delicious as the pre-fermented flour. This fermented kin flour was mixed with the milk whipped composition of Example 1 to obtain a food product comprising the fermented kin flour and the milk whipped composition. Foods with a kinako content of 90-60% (wt%) were mildly sweet brown flour. Those with a konako content of 50% were light, sweet and powdery brown chocolate-like foods. Those with a kinako content of 40% were sweet and slightly delicious brown chocolate-like foods, and those with a kinako content of 30 to 10% were very delicious brown chocolate-like foods. When the sucrose in the milk whipped composition was replaced with crude sugar, the color became slightly darker and a slightly richer taste. When it was replaced with brown sugar, it turned brown and came out clearly. All of these tastes were very delicious, depending on the taste of each person.

 Example 50

 [0116] The fermented kinko flour of Example 49 was noo-frosted. Herfrosted kinako has a mild bitter taste and is not very delicious brown powder. The weight was 93% before roasting. This fermented kin flour was mixed with the milk whipped-like composition of Example 1 to obtain a food comprising the fermented kin flour and the milk honey-like composition. Foods with a kinako content of 90-60% (wt%) were light and sweet brown flour. The cinnamon flour content of 50% was a light, sweet, powdery brown chocolate-like food. Those with a kinako content of 40-30% were sweet but not so tasty brown chocolate-like foods, while those with a kinako content of 20-10% were mostly delicious brown chocolate-like foods. When sucrose in the milk whipped composition was replaced with crude sugar, the color became slightly darker and a slightly richer taste. When it was replaced with brown sugar, it turned brown and a clear taste was obtained. All of these delicious tastes were delicious, depending on the taste of each person.

 Example 51

[0117] The fermented kinko of Example 49 was fully roasted. Full roasted kinako is a bitter blackish brown Became powder. Weight decreased to 83%. This fermented kin flour was mixed with the milk whipped-like composition of Example 1 to obtain a food comprising the fermented kin flour and the milk whipped-like composition. The food with a kinako content of 90-50% (% by weight) was a bitter-sweet bitter black-brown powder. The cinnamon flour content of 40% was a light, sweet, bitter, powdery, dark brown chocolate-like food. The 30% kinako content was sweet and slightly delicious dark brown chocolate-like food. And the content of kinako with a content of 20 to 10% was a sweet and delicious dark brown chocolate-like food. Like cacao chocolate, when it was roasted enough, it became delicious. The power of changing the white sugar of the milk whipped composition to the crude sugar. When replaced with brown sugar, the color changed, and the power was full. Any of these tastes were delicious, depending on the taste of each person.

 Example 52

 [0118] Kina flour was mixed with the mixing powder of Example 11 to obtain a food such as coffee and matcha made of kina flour and mixing powder. Mixing equal weight of kinako and mixing powder was more delicious and powerful than kinako. Delicious power even when powdered Addition of water from 1.5 to 3 times the total weight of the total weight of the blend yielded a delicious beverage. Kinako flour seemed to absorb a lot of water, and it needed 50% more water than the above-mentioned olives, chili peppers and strawberries. 1. Less than 5 times the amount of water became putty, and more than 3 times the amount of water became watery.

 Example 53

 [0119] Herfusted kinako was mixed with the mixing powder of Example 11 to obtain a food such as coffee or matcha made of kinako and mixing powder. Mixing equal weight of kinako and powder for mixing was lightly difficult, but mixing powder of mixing powder twice as much as kinako was delicious. Delicious power even when powdered Addition of water from 1.5 to 3 times the total weight of the total weight of the blend yielded a delicious beverage. When the amount of water was less than that or more than that, the condition was bad as described above.

 Example 54

[0120] The fully roasted kinako was mixed with the mixing powder of Example 11 to obtain a food such as coffee and matcha that had the strength of the kinako and the mixing powder. Mixing powder for mixing with equal weight, double weight, and triple weight of kinako flour was difficult. Mixing powder for mixing 4 times by weight is large It was delicious. A tasty drink was obtained by adding 1.5 to 3 times the weight of the total formulation weight of water. When the amount of water was less or more than that, the condition was bad as described above.

 Example 55

 [0121] The fermented quince flour of Example 49 was mixed with the mixing powder of Example 11 to obtain a food product such as coffee and matcha tea, which has the power of kinako and mixing powder. Mixing equal weight of kinako and powder for mixing was such a delicious force, but mixing the powder for mixing twice the weight of kinako was delicious. A delicious beverage was obtained when 1.5 to 3 times the weight of the total weight of the blend was added. When the amount of water was less than that, it was not good as described above.

 Example 56

 [0122] The fermented quince flour of Example 49 was noo-frosted and further mixed with the mixing powder of Example 11 to obtain a food such as coffee and matcha made of the kinako flour and the mixing powder. Mixing powder of mixing powder with equal weight of kinako and double weight was not so delicious. A mixture of 3 times the weight of the powder for mixing was generally delicious. A tasty beverage was obtained by adding 1.5 to 3 times the total weight of water. When the amount of water was less or more than that, the condition was bad as described above.

 Example 57

 [0123] The fermented quince flour of Example 49 was fully roasted and further mixed with the mixing powder of Example 11 to obtain a food product such as coffee or matcha made of the kinako flour and the mixing powder.

 Mixing powder for mixing with equal weight and double weight of kinako gave a bitter and delicious power. A mixture of three times the weight of the mixing powder was delicious. A tasty beverage was obtained by adding 1.5 to 3 times the total weight of water. When the amount of water was less or more than that, the condition was bad as described above.

 [0124] As described above, kinakome was different from okara and was fermented. However, when making coffee or green tea-like, it was better to use fresh or full roast instead of herfust.

[0125] Next, as an example of a plant food, an example using a koji that has a high nutritional value but a strong pungent taste explain.

 Example 58

 [0126] The crushed cocoon was crushed in the same manner as in Example 1 except that the olive was replaced with the cocoon, and the obtained crushed mash was mixed with the milk whipped-like composition of Example 1 to obtain A milk whipped composition and a powerful food were obtained. Foods with a cocoon content of 100% to 60% (% by weight) are slightly sweet, white, strongly pungent powdered foods, and foods with a cocoon content of 50% are slightly sweet, white, strong It was a powdery chocolate-like food with an irritating taste.葫 content rate 40 ~: The food with LO% was a chocolate-like food that was very white and easy to eat. When the white sugar in the milk whip-like composition was replaced with crude sugar, it became white and brown, with a slight taste and very delicious. When it was replaced with brown sugar, it had a brown taste and became very delicious. The three sweeteners were very delicious, depending on the taste of each person.

 Example 59

 [0127] The cocoon crushed into several millimeters of square was frosted. The weight decreased to 90%, the irritating taste became lighter and it became a brown powder with light bitterness. The cocoon was crushed in the same manner as the olive of Example 1 to obtain a frosted cocoon crushed material. Then, this crushed mash was mixed with the milk whipped composition of Example 1 to obtain a food comprising the crushed mash and the milk whipped composition. The food with a cocoon content of 90-40% was a light, sweet, lightly bitter brown powder. The food with a cocoon content of 30-20% was a brown chocolate-like food that was sweet and light and bitter and not delicious. The food with a cocoon content of 10% was a delicious brown chocolate-like food. When the white sugar of the milk whip-like composition was replaced with crude sugar, the color became slightly darker and a slightly richer taste was produced. When it was replaced with brown sugar, the color became darker and a richer taste was produced. It was slightly more delicious with kokumi.

 Example 60

[0128] The roast crushed to several square mm was fully roasted. Weight decreased to 70%, no pungent taste, bitter black powder. The cocoon was crushed in the same manner as the olive of Example 1 to obtain a fully roasted cocoon crushed material. Then, the crushed mash was mixed with the milk whipped composition of Example 1 to obtain a food comprising the crushed mash and the milk whipped composition. Foods with a cocoon content of 90-50% were slightly sweet and bitter black powdery foods.食品 40% food It was a sweet, bitter, powdery black chocolate-like food. Foods with a cocoon content of 30-20% were mostly delicious black chocolate-like foods. Foods with a cocoon content of 10% were delicious V black and chocolate-like foods. The power of replacing the white sugar of the milk whipped composition with the crude sugar The color remained the same without changing the color, and the taste was almost the same. When replaced with brown sugar, the color did not change and it remained black with a rich taste.

 Example 61

 [0129] One part by weight of cocoon crushed to several square millimeters is mixed with one part by weight of a mixture of three raw cocoons, yeast and lactic acid bacteria and fermented at 30 ° C and 80% humidity for 4 days. It was. The obtained fermented koji was yellow and lost its irritating taste compared to that before fermentation, and was delicious. This fermented koji was crushed in the same manner as the olive of Example 1 to obtain a crushed fermented koji. Then, this fermented mash was mixed with the milk whipped composition of Example 1 to obtain a food comprising the fermented crushed product and the milk whipped composition. The food with a cocoon content of 90-60% was a light, sweet white delicious powdery food. The food with 50% cocoon content was a sweet white delicious powdery chocolate-like food. The food with a cocoon content of 20-10% was a very delicious white thiocholate-like food. When the white sugar of the milk whipped composition was replaced with crude sugar, it became a very delicious chocolate with a slightly brownish white brown taste. When replaced with brown sugar, it became a very delicious chocolate with a white-brown taste. According to the taste of each person, the three types were very delicious.

 Example 62

[0130] The fermented koji of Example 61 was frosted. The weight became 88%, and it became a light bitter brown color. The herb fermented koji was crushed in the same manner as the olive of Example 1 to obtain a crushed fermented koji. Then, this fermented mash was mixed with the milk whipped-like composition of Example 1 to obtain a food product comprising the fermented crushed mash and the milk whipped-like composition. Foods with a cocoon content of 90-50% were light, sweet and bitter brown powdered foods. The food with 40% cocoon content was a light, sweet and bitter, brown powdery chocolate-like food. Foods with a cocoon content of 30-20% were sweet and bitter brown chocolate-like foods. Foods with a cocoon content of 10% were mostly brownish chocolate-like foods that were delicious and sweet and bitter. Even if the white sugar of the milk whipped composition is replaced with crude sugar, the color does not change and the taste does not change much. won. When it was replaced with brown sugar, the color did not change and a rich taste came out. There was no particular difference in taste.

Example 63

 [0131] The fermented rice cake of Example 61 was fully roasted. Weight became 75%, bitter brownish brown

. The full roasted fermented rice cake was crushed in the same manner as the olive of Example 1 to obtain a crushed fermented rice cake. Then, this fermented mash was mixed with the milk whipped composition of Example 1 to obtain a food product comprising the fully roasted fermented crushed product and the milk whipped composition. The food with a cocoon content of 90-50% was a slightly sweet and bitter, dark brown powdered food. The food with a cocoon content of 40-20% was a sweet, bitter, dark brown chocolate-like food. The food with a cocoon content of 10% was a slightly delicious dark brown chocolate-like food. When the white sugar of the milk whipped composition was replaced with crude sugar, the color did not change and the taste was almost unchanged. When replaced with brown sugar, the color did not change and the taste was good.

 Example 64

 [0132] In the same manner as in Example 58, except that the milk whipping-like composition was replaced with the mixing powder of Example 11, a food product consisting of koji and mixing powder was obtained. Mixing equal weights of koji and powder for mixing had a strong pungent taste, but mixing kneading powder twice as much as koji was delicious. A tasty beverage was obtained by adding 1.5 to 3 times the weight of the combined total weight of water. When the amount of water was less than that, it became putty-like, and when it was more than that, it became watery.

 Example 65

 [0133] In the same manner as in Example 59 except that the milk whipped composition was replaced with the powder for mixing in Example 11, a food product having herfust cake and powder power for mixing was obtained. Mixing the mixing powder with the same weight or twice the weight of candy gave a good strength. A mixture of 3 times the weight of the powder for mixing was delicious. A delicious beverage was obtained when 1.5 to 3 times the weight of the total formulation weight was added. When the amount of water was less than that or more than that, the condition was bad as described above.

 Example 66

[0134] As in Example 60, except that the milk whipped composition was replaced with the mixing powder of Example 11. Thus, a food product having a full roasted koji and powder power for mixing was obtained. Mixing powders for mixing with equal weight, 2 times weight and 3 times weight of rice cake was difficult. A mixture of 4 times the weight of the powder for mixing was delicious. A delicious beverage was obtained when 1.5 to 3 times the weight of the total formulation weight was added. When the amount of water was less than that or more than that, the condition was bad as described above.

 Example 67

 [0135] In the same manner as in Example 61, except that the milk whipped composition was replaced with the mixing powder of Example 11, a food product comprising the trifungal fermented koji and the mixing powder was obtained. What mixed the powder for mixing with equal weight of the koji was stronger than the fermentation koji alone. A tasty beverage was obtained by adding 1.5 to 3 times the weight of the total formulation weight of water. When the amount of water was less or more than that, the condition was bad as described above.

 Example 68

 [0136] In the same manner as in Example 62 except that the milk whipped composition was replaced with the powder for mixing in Example 11, a food product that had herbroblasted trifungal fermentation cake and powder power for mixing was obtained. A mixture of powders for mixing with equal weight and double weight of rice cake was delicious. A mixture of 3 times the weight of powder for mixing was generally delicious. Adding water from 1.5 to 3 times the total weight of the total weight of the blend resulted in a generally delicious beverage. When the amount of water was less than that or more than that, the condition was bad as described above.

 Example 69

 [0137] In the same manner as in Example 63, except that the milk whipped composition was replaced with the mixing powder of Example 11, a food product having a full-roasted trifungal fermentation cake and a powder power for mixing was obtained. Mixing powder for mixing with equal weight, 2 times weight and 3 times weight of rice cake was delicious. Mixing powder for mixing with 4 times weight of rice cake was slightly delicious. A tasty beverage was obtained by adding 1.5 to 3 times the total weight of the blended water. When the amount of water was less than that or more than that, the condition was worse as described above.

 [0138] Next, an example using cacao as a plant food will be described.

Example 70 [0139] One part by weight of cocoa powder was mixed with one part by weight of a raw mixture of raw straw, yeast and lactic acid bacteria, and fermented at 30 ° C and 80% humidity for 4 days. Three kinds of raw bacteria become half the weight when dried. Compared to the original cocoa powder, the fermented cocoa powder had a mild taste. The cocoa powder before fermentation and the cocoa powder before fermentation were mixed with the milk whipped composition of Example 1 to obtain a chocolate-like food. Whether the cocoa powder before fermentation or the mixture of cocoa powder was fermented, the cocoa content was about 10-20% (% by weight). The food using fermented cacao powder had a milder taste.

 [0140] Next, examples using sesame as a plant food will be described.

 Example 71

 [0141] The ground sesame was fermented in the same manner as in Example 70 except that the cocoa powder was replaced with ground sesame.

 Pre-fermented sesame seeds are not delicious when eaten as they are, but the post-fermented sesame seeds are lightly sweet and slightly delicious. The fermented ground sesame was roasted and further mixed with the milk whipped composition of Example 1 to obtain a chocolate-like food. This chocolate-like food became delicious with a brownish brown color when the sesame content was 20 to 10% (% by weight). It tasted like sesame miso without salt. Even after the oil was squeezed out, it was delicious. Oil from various oil-collecting plants has been discarded as industrial waste or has been used as feed fertilizer.

 [0142] Next, examples using palm fruits as plant foods will be described.

 Example 72

 [0143] Like the chocolate, the cobra was crushed with a roll mill so that the edible fiber contained in the cobra had a diameter of 100 / zm or less. The diameter of the edible fiber was confirmed with a microscope. The cobra crushed material obtained as described above appeared to have a taste that was completely different from that of a cobra whose edible fiber diameter was greater than 100 m. In particular, when the edible fiber was crushed to a diameter of 50 m or less, the taste and strength that had been so far emerged. In other words, according to the cobra crushed material, fiber can be eaten well in health.

 Example 73

[0144] The cobra was crushed so that the contained fiber had a diameter of 50 m or less. Cobra crushed 60 Og, coconut oil 1 kg, soybean gum paste 100 g, soybean crude oil 100 g, skim milk powder 170 g, salt 20 g and vitamin C 10 g were mixed to obtain a chocolate-like food. Powerful food has a melting point of 27. C.

 Example 74

 [0145] Further, a chocolate-like food was obtained in the same manner as in Example 73, except that soybean crude oil was replaced with palm stearin. The melting point of powerful food was 23 ° C. Soybean crude oil has a melting point of -10 to -16 ° C, and palm stearin has a melting point of 50 to 55 ° C. In general, the melting point of food decreased to 23 ° C, conversely, the force that would increase the melting point of food when low melting soybean crude oil was replaced with high melting point palm stearin. Soybean crude oil was appropriate considering the softness at low temperatures.

 Example 75

 [0146] 480 g of the cobra crushed material of Example 73, 600 g of coconut oil, 360 g of skim milk powder and 480 g of powdered sugar were mixed to obtain a milk whipped or spread-like food. Powerful foods could be changed in hardness by changing the blending ratio of coconut oil, etc., or by mixing other fats and oils. Also, when you mixed cocoa powder, it tasted like chocolate. However, twice as much cocoa powder was needed to lose the coconut taste.

 [0147] Medically, low melting point oils and fats are considered good for health. There are various ways to make low melting point fats and oils naturally and healthily the same form as high melting points. As stated in Japanese Patent Application 2006—80074. As a substitute for chocolate, which is expensive and consumed in large quantities all over the world, a large company has a method of decomposing low melting point oils and synthesizing them into high melting point oils that are not healthy. It is starting to be used. However, as mentioned above, coconut, which is inexpensive and widely used in the world with a melting point as low as 10 degrees, can be used in place of chocolate. Chocolate cocoa butter has a melting point of 30-35 ° C, and coconut oil has a melting point of 21-25 ° C. Furthermore, coconut fiber is used as industrial waste as oil cake. As mentioned above, it can be used effectively like cocoa powder with a diameter of 50 m or less.

[0148] Coconut fibers with a diameter of 50 μm or less, like chocolate, became more delicious than cocoa powder when roasted as in making chocolate. It melted well in water and, like chocolate, added sugar and milk to make it even more delicious. Cacao of chocolate ingredients All the power of cocoa, cocoa butter and cocoa powder Made with other foods that are healthy, cheap, natural and more delicious.

 [0149] The cocoa butter of chocolate is rich in oleic acid and linoleic acid and has a high iodine value of 35-40. Therefore, transformation and transformation are likely to occur due to long-term high temperatures such as roasting and tenoring, which are essential for chocolate production. On the other hand, coconut oil is not very stable and has a low iodine value of ¾ to 9.5, which is very stable. MERCK INDEX also describes Remains bland and e dible for several years under ordinary storage conditions. The

 Example 76

 [0150] A chocolate-like food was obtained in the same manner as in Example 75 except that the cobra crushed material was roasted in advance. The powerful food tasted delicious between chocolate and coffee.

 When sugar was replaced with brown sugar, it became a black, adult-like chocolate. When brown sugar was used instead of powdered sugar, the delicious color became chocolate. When the roasted cobra crushed was insufficient, the taste was insufficient. Cobra after oil collection is industrial waste, but can be used deliciously as a chocolate or coffee-like food.

 Example 77

 [0151] A similar roast of palm palm seeds, which is an intermediate property between coconut and cacao, produced a color and form similar to chocolate. It became a taste between coconut and cacao. In other words, it tasted like a little coffee mixed with chocolate. When mixed with hot water, sugar and dairy products, it was delicious. When mixed with the above whip, it became like chocolate.

 [0152] Historically, only palm palm fruit was used for oil extraction, and palm palm seed was discarded, but it was later used for oil extraction of palm kernel oil. However, after the extraction of palm kernel oil, it is discarded in the same way as after extraction of coconut oil. However, now that everything is like chocolate, it is used in a very useful and useful way.

 Example 78

[0153] By roasting rice bran and adding 1 part by weight of the mixing powder of Example 11 to 1 part by weight of rice bran, a food product such as cocoa powder was obtained. When this food was stirred with water, it became like a chocolate drink. In addition, 1 part by weight of roasted rice bran was added to 19% by weight of the food of Example 75. When mixed with a portion (solid at room temperature), a chocolate-like food was obtained. If rice bran is roasted sufficiently, the weight will be 90% before roasting. When lightly roasting halfway through, half the amount of skim end force S3 was required. In this way, chocolate-like food can be made with rice bran.

 Example 79

 [0154] Similarly, roasted brown rice became like cocoa powder when 2 weights of the above-mentioned skim powder was added to 1 weight of brown rice, and became chocolate drink when the water was added. In addition, when blended brown rice with a concentration of 5% to 10% was mixed with the coconut whip (solid at room temperature), it became chocolate-like.

 Example 80

 [0155] Examples of delicious rice bran main ingredient cookies are shown below. Rice bran 650 g, wheat flour 600 g, rice frame grain 550 g, sugar 550 g, whole egg 225 g, non-branching non-milky wrinkle-free pigmented margarine 600 g, cobra crushed 200 g. Rice bran roasts.

 Example 81

 [0156] Palm stearin 4g, skim milk powder 3.7g, sucrose 5g and cocoa powder lg were mixed to obtain a chocolate-like food. However, this chocolate-like food had a melting point of 60 ° C, so it did not melt in the mouth and had a patty texture.

 Example 82

 [0157] Palm stearin 2.5g, dried cobra crushed 0.5g, and chocolate 11.6g were mixed to obtain a chocolate-like food. This chocolate-like food had a melting point of 33 ° C and was stable even in summer room temperature. In addition, the temperature in the mouth was about 37 ° C, so it melted immediately in the mouth and had a good texture. In addition, the cobra's structural fibers and fats and oils provided a smooth touch. General chocolate began to melt at 26 ° C.

 [0158] Chocolate (cocoa butter) has a crystal structure up to type I and type I force. Type VI is not bad, but it is the most stable.

[0159] Do not let the stable blooming! / Tempering at about 28-30 ° C to make the IV type into V-type fine crystal, which is unstable after solidification IV The mold force is also kept from changing to the VI type. [0160] General chocolate and the edible product of Example 82 were melted at 60 ° C, stored at 30 ° C for 60 minutes, and then stored at 2 ° C for 90 minutes. Common chocolate caused blooming. The above edible was a force that was repeatedly heated and cooled 4 times. In addition, it was possible to obtain a natural oil / fat fraction without using high melting point BOB (glyceryl dibehenate mono oleate) produced by hydrolyzing and synthesizing the oil / fat.

 [0161] As described above, the chocolate-containing edible food of Example 82 hardly caused blooming even when re-solidified after melting.

 [0162] The edible melting point of Example 82 could be adjusted by changing the blending ratio of palm stearin and chocolate. Specifically, when the palm stearin was 0 g and chocolate was 14. lg, the melting point was 26 ° C, and the palm stearin was 14. lg and chocolate (in this case, the melting point was 60 ° C).

 Example 83

[0163 Contact Chikarara content (wt _^0/0) force 100 _^0/0, 90%, 80%, 70%, 60%, 50%, 40%, 30%, so that 20% Contact And the mixing powder of Example 11 were mixed and the resulting food was lyophilized. Table 2 shows the calories of each freeze-dried food. These frozen and dried foods were pressed and hardened. Table 2 shows the calories of these foods.

 [Table 2]

Powder for mixing Cal / ml

 Okara (%) Cal / g

 (%) Press without press

 1 00 0 0.30 0.89 4.7 1

90 1 0 0.43 1 .22 4.29

80 20 0.57 1 .59 4.07

70 30 0.7 1 2.00 3.93

60 40 0.86 2.46 3.84

50 50 0.97 2.80 3.77

40 60 1 .1 4 3.1 4 3.72

30 70 1 .2 1 3.48 3.67

20 80 1.22 3.81 3.64 Example 84

 [0164] Non-fat dry milk 6.25g (89%), alpha starch 0.665g (9%), vitamin CO. 125g (2%) mixed, total 7.005g (100%) powder for mixing (no sugar ) Since skim milk contains 52.6% of sugar, when skim milk is used as a dairy product, the taste is slightly reduced, but it is not necessary to add other sweeteners. This mixing powder (without sugar) so that the content (% by weight) from okara is 100%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20% And okara were mixed and the resulting food was freeze-dried. Table 3 shows the calories of each freeze-dried food. In addition, these freeze-dried foods were firmly pressed and hardened. Table 3 shows the calories of these foods.

 [Table 3]

[0165] The freeze-dried foods of Example 83 and Example 84 had a delicious taste of 80% or less. The taste was weak with more than 90%. The lyophilized food of Example 83, which was pressed with an okara content of 50% or less, had a strength that turned into a hard rice cracker, and was all soft and easy to eat. Among these foods, the food of Example 83 having a 70% okara content was the most delicious. Adding the above-mentioned chili peppers, which have high nutritional value such as obesity prevention, aging prevention, immunity enhancement, skin enhancement and gastrointestinal enhancement, which are rich in various vitamins and minerals of kabusaishin, is even more delicious and effective. Chili 1% The taste was weak below. 3% lightly tasted. 6% and 10% give you enough pungent taste! I hesitated. At 20%, the pungent taste was slightly too strong.

[0166] When 4 parts by weight of water was added to 1 part by weight of each of the freeze-dried foods of Examples 83 and 84 having a power content of 100%, each resulted in a normal strength. When 7 parts by weight of water was collected, water-like power was also improved. The one with 14 parts by weight of water became a drink that was easy to drink. Pressed freeze-dried food with a force content of 60 to 20% in Example 83 was a force that took 1 minute to mix the food with water. It was possible to mix completely. A delicious beverage was obtained by adding 14 parts by weight of water to 1 part by weight of each freeze-dried food.

 Example 85

 [0167] 0.2% starch aqueous solution was freeze-dried to obtain cotton-like starch fibers. When the concentration of the aqueous starch solution was less than 0.2%, it was too weak, and when it was more than 0.2%, it was too hard to use. When the starch fibers obtained from the 0.2% starch aqueous solution were viewed under a microscope, they were fibers having a diameter of 20 to 2 μm and were roughly the diameter. Fibers with a diameter of 50 m or less have a good texture that is hard to feel with the tongue. From 200 to 50 m, the texture becomes good like a fruit stone such as a pear.

 Example 86

 [0168] When a starch and an equal weight of sugar were mixed in a 2% starch aqueous solution and freeze-dried, sweet and cotton-like fibers were formed. Glucose fructose liquid sugar (Fruct M 75 manufactured by Nippon Cornstarch Co., Ltd.), fructose glucose liquid sugar (Haiflatat M 75) and high fructose liquid sugar (Haiflatat S 95) were mixed and freeze-dried instead of sugar. Similarly, sweet cotton-like fibers were formed, but these were hygroscopic and began to stick when stored. When the above liquid sugar itself is freeze-dried, it becomes a solid, but it is hygroscopic and starts to stick when stored.

 [0169] Starch is widely used as a material for biodegradable plastics, as it is de-oiled and environmentally friendly. However, as shown in the patents below, starches with a precious fibrous molecular structure are used in granular form, and there is a drawback that they are naturally not strong when the grains are bonded together. Starch is a chain of glucose, similar to the cellulose in paper structures, and it is very strong when used as a natural fibrous molecule.

[0170] Does not contain water! / The starch biodegradable plastic is hard and can be in the form of a sticky or flat glass. Cannot be used as plastic that requires plasticity. Therefore, about 10% of water must be added, so it is easily denatured during storage. However, the starch fiber we made this time is a dry product without water and can be used just like glass fiber. In addition, various shapes can be made freely, and it can be easily solidified by adding water or starch water solubility and drying.

 [0171] As described above, the starch fiber turns the liquid oil into a sol-gel solid. This is due to the use of fine fibers, and any fiber that is compatible with oil can be used. Plant fruits such as palm cobra were used as plant fibers that would be compatible with such oil.

 Example 87

 [0172] When cobra 600 g, coconut oil 1200 g, skim milk powder 170 g, salt 20 g, and vitamin C 10 g were mixed, a solid food having a cobra skeleton was obtained.

 Example 88

 [0173] 1200 g of EVO oil, 600 g of cobra, lOg of skim milk powder, 60 g of starch fiber, 20 g of salt, and 10 g of vitamin C were mixed. The resulting foods were margarine-like foods that were almost as good, usable, soft and firm, both at -20 ° C and at 200 ° C where bread was baked. When this is placed on white bread and baked in the oven, the surface of the bread is baked in wheat. The margarine on top of it kept the exact same shape, and the surface was burnt in wheat and it was very tasty to eat. Even when baked at a high temperature, the shape was maintained and a delicious margarine-like food was produced. Example 89

 [0174] When EVO oil 1600 g, skim milk powder 310 g, starch fiber 60 g, salt 20 g, and vitamin C 10 g were mixed, a margarine-like food having the same properties as in Example 88 was obtained.

 Example 90

 [0175] EVO oil and dusting fiber were mixed. To make EVO oil itself into a pure margarine-like food, it was only necessary to add 97 to 98 parts by weight of EVO oil and 3 to 2 parts by weight of starch fiber. It was also good to arrange other items as in Examples 88 and 89.

 Example 91

[0176] Next, rapeseed oil widely used in salad oil and starch fiber were mixed. Using refined oil and crude oil just squeezed, in order to obtain a margarine-like food, 100 parts by weight of refined oil 3 parts by weight of starch fiber and 2 parts by weight of starch were appropriate for 100 parts by weight of crude oil. Example 92

 [0177] Next, sesame oil and starch fibers were mixed without heating. In order to obtain a margarine-like food, it was appropriate to mix 2 parts by weight of starch fiber with 100 parts by weight of sesame oil. After refining, the oil was easier to solidify.

 Example 93

 [0178] Next, I used butter. Butter was liquefied at 50 ° C and starch fiber was mixed. When the starch fiber was mixed with liquid butter, the yellow pigment of starch fiber strength S butter was first adsorbed. When 3 parts by weight of starch fiber was mixed with 100 parts by weight of butter, the starch portion adsorbed with butter turned yellow, and the surrounding unadsorbed liquid butter portion became light yellow. As the starch fibers were gradually added, all butter could be adsorbed by adding 5 parts by weight. The food did not change in form, hardness or color when heated to 150 ° C. When heated to 160 ° C, a heat-coagulated mass started to form in the butter. Same condition at 180 ° C. The force of the dark color was a powerful force. In Example 8-8, 200 ° C or more seemed suitable for applying a dark color.

 Example 94

 [0179] Next, I used chocolate. The chocolate was liquefied at 50 ° C and the starch fibers were mixed. In the case of thiocholate, 2 parts by weight of starch fiber was adequate for 100 parts by weight of chocolate. I was able to make a free shape at 50 ° C and kept that shape. It was smooth even when eaten, and the fine starch fibers were immediately liquefied with saliva amylase in the mouth. Even when heated to 180 ° C, the shape and color changed. I was able to lift it by pinching it tightly with a strong force.

 Example 95

 [0180] Next, I used ice cream. The ice cream was allowed to cool at room temperature and the starch fibers were mixed.

In order to gel liquid ice cream at room temperature with starch fiber, a large amount of starch fiber was required as in the case of butter, and 6 parts by weight were required for 100 parts by weight of ice cream. Even when heated, the gel state did not change, and the contained water boiled at 100 ° C. Dehydration by boiling resulted in a firm gel state. When the temperature was raised further, it began to turn yellowish brown at 150 ° C, brownish sweet at 180 ° C, and caramelized. [0181] Because of the high cholesterol in butter, liquid oil has been hydrogenated under high temperature and high pressure to produce trans-oil oils such as margarine and shortening. However, there are warnings from the Western and Canadian governments and public organizations that they are not healthy. For this purpose, high melting point waxes such as esters and high melting point waxes such as TW80 are used.

 [0182] These use a chemically synthesized emulsifier without using natural straw such as a wooden candy, which is a raw material for candles. However, as described above, it was possible to easily solidify the liquid oil by simply mixing 2 to 3% of completely natural starch fiber. In addition, the power that water hydration was indispensable for biodegradable starch plastics was completely unnecessary in this invention.

Claims

The scope of the claims

 [1] Including plant-containing fiber crushed material containing room temperature liquid oil, dairy products, sweeteners, acidulants, and viscous substances other than beans themselves that are not modified with alkali metal compounds TOo

 [2] The food according to claim 1, wherein the plant food contains at least one of olive fruit, coconut fruit, okara, strawberries, sesame seeds, and power.

[3] The food according to claim 1, wherein the plant food is olive fruit.

[4] The food according to any one of claims 1 to 3, wherein the plant food is a residue after oil collection.

 [5] The food according to any one of claims 1 to 4, wherein the plant food is roasted.

[6] The plant food according to any one of claims 1 to 5, wherein the plant food is fermented using a combination of two or more types of fungus, yeast, and lactic acid bacteria. Food.

[7] The food according to any one of claims 1 to 6, which is chocolate-like.

 P

PPo

 [8] The food according to any one of claims 1 to 7, characterized in that it is an anhydrous food produced by applying a decompression step.

[9] The food according to any one of claims 1 to 8, wherein the food is freeze-dried anhydrous food.