WO2007023800A1 - Aliments - Google Patents

Aliments Download PDF

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Publication number
WO2007023800A1
WO2007023800A1 PCT/JP2006/316389 JP2006316389W WO2007023800A1 WO 2007023800 A1 WO2007023800 A1 WO 2007023800A1 JP 2006316389 W JP2006316389 W JP 2006316389W WO 2007023800 A1 WO2007023800 A1 WO 2007023800A1
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WIPO (PCT)
Prior art keywords
food
chocolate
delicious
weight
powder
Prior art date
Application number
PCT/JP2006/316389
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English (en)
Japanese (ja)
Inventor
Yasuyuki Yamada
Original Assignee
Yasuyuki Yamada
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Publication date
Application filed by Yasuyuki Yamada filed Critical Yasuyuki Yamada
Priority to JP2007509258A priority Critical patent/JPWO2007023800A1/ja
Publication of WO2007023800A1 publication Critical patent/WO2007023800A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a food.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the plant food strength olive is a fruit.
  • 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.
  • 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.
  • 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.
  • the plant food strength is roasted.
  • the roasted plant foods have a milder taste and become more delicious.
  • the plant foods turn blackish due to roasting, making it easy to obtain a chocolate-like appearance.
  • 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.
  • 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.
  • Okara cookies which are widely available on the market, become hard when the content exceeds 4% and cannot be eaten.
  • 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.
  • okara is low in calories. For this reason, powerful foods have become high-nutrition diet foods by increasing their ingredients.
  • 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.
  • 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.
  • ingredients with many fibers such as strength and straw Cookies usually become very hard.
  • 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.
  • 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. .
  • 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 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.
  • room temperature liquid oil refers to an oil having a melting point of less than 30 ° C.
  • 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.
  • dairy product examples include powdered milk, and cream, jordal, cheese, whey, butter and the like.
  • dairy products include vegetable-derived milk and coconut milk.
  • 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.
  • artificial sweeteners such as erythritol, aspartame, ferulalanin compounds, stevia, acesulfame, and saccharin.
  • 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.
  • the viscous material refers to pastes and lipids.
  • 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.
  • lipids include glycerides, fatty acids, esters, and vegetable gum pastes.
  • the dairy product, the sweetener, the acidulant and the viscous material are not limited to separate ingredients.
  • skim milk powder rich in 52.6% saccharides can also serve as a sweetener.
  • starch syrup can serve as a sweetener and a viscous material.
  • the plant food material contains at least one of olive fruit, palm fruit, okara, strawberries, sesame seeds, and power.
  • 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.
  • the diameter of the fiber contained in the fiber-containing crushed material of the plant food material is 50 ⁇ m 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.
  • 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.
  • “full roast” refers to roasting until just before the plant food is burnt
  • “herf roast” refers to roasting for about half the time of full roast.
  • 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.
  • 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.
  • fats and oils such as palm stearin or polymers such as starch fibers and coconut fibers may be mixed.
  • polymers such as starch fibers and coconut fibers
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • the pulverized crushed material was crushed using a roll mill to obtain a paste-like olive crushed material.
  • the contained fibers were crushed to a diameter of 40 m or less.
  • the roll interval of the roll mill was tightened, the contained fibers were crushed to a diameter of 30 m or less.
  • 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.
  • 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%.
  • 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 / ⁇ ⁇ . 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.
  • 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.
  • a 0.2% starch aqueous solution was freeze-dried to obtain a starch-like starch fiber.
  • 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.
  • 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.
  • 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.
  • 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.
  • the fermentation olive was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 ⁇ m. 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.
  • sucrose, crude sugar and brown sugar can be suitably used as sweeteners mixed with olive crushed material.
  • 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.
  • crude sugar was used instead of white sugar, the color and taste were almost the same.
  • brown sugar is used instead of white sugar, the color has almost changed, but the richness has increased.
  • Example 4 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.
  • the fermentation olive was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 ⁇ m. 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.
  • 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.
  • 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.
  • the food with olive content of 20% to 10% had a particularly delicious chocolate-like color and taste.
  • 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.
  • 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.
  • the fermentation olive was crushed using a miller and a roll mill until the contained fibers had a diameter of 20 to 30 ⁇ m.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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%).
  • 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.
  • the food of the above example is extremely inexpensive and useful socially because it uses the residue after EVO oil extraction.
  • the strong food is chocolate-like, so it has a high-class feeling. It is also useful as a chocolate substitute without caffeine.
  • the olive content in the food is 20 to LO% by weight.
  • 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.
  • 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.
  • 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 2 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 7 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.
  • Example 2 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.
  • the color almost changed, but a rich taste came out.
  • sucrose has a more delicious chili taste, and either one seems to be the taste of each person.
  • 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.
  • 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.
  • the white sugar in the milk whip-like composition was replaced with crude sugar, a slightly darker color and a rich taste appeared.
  • white sugar was replaced with brown sugar it turned brown and a clear taste was obtained.
  • sucrose has a clearer pepper taste, and both people seem to like it.
  • 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.
  • Example 15 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 17 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 18 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.
  • 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.
  • 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.
  • the particle size of the powder was reduced to 40 m or less, the touch was improved.
  • 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.
  • those with a koji content of 20% to 10% were white brown chocolate-like foods with a koji taste.
  • 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.
  • it was replaced with brown sugar it turned brown and the kokumi became clearer and more delicious.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the sucrose in the milk whipped composition was replaced with crude sugar, the color did not change at all, and a slight taste appeared.
  • brown sugar the color did not change at all, and the rich taste was clear. All of the above three sweeteners were delicious.
  • Example 11 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 25 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 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 11 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 25 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 16 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.
  • Example 35 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.
  • 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 .
  • 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.
  • the diameter of okara powder was crushed to 40 m or less, it became much more delicious.
  • 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.
  • 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.
  • 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 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 35 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.
  • the tongue ceased to be particles.
  • 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.
  • 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 38 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the thing with a kinako content rate of 30 to 10% was a sweet and very delicious brown chocolate-like food.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. ⁇ 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.
  • 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.
  • 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.
  • 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.
  • brown sugar 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.
  • 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.
  • 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.
  • 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.
  • Example 58 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 11 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 60 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 11 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 11 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 63 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.
  • Example 70 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • coconut oil is not very stable and has a low iodine value of 3 ⁇ 4 to 9.5, which is very stable.
  • MERCK INDEX also describes Remains bland and e dible for several years under ordinary storage conditions. The
  • 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.
  • 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.
  • Example 11 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.
  • 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.
  • blended brown rice with a concentration of 5% to 10% was mixed with the coconut whip (solid at room temperature), it became chocolate-like.
  • Examples of delicious rice bran main ingredient cookies are shown below.
  • Rice bran roasts are shown below.
  • Palm stearin 4g, skim milk powder 3.7g, sucrose 5g and cocoa powder lg were mixed to obtain a chocolate-like food.
  • this chocolate-like food had a melting point of 60 ° C, so it did not melt in the mouth and had a patty texture.
  • 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.
  • the temperature in the mouth was about 37 ° C, so it melted immediately in the mouth and had a good texture.
  • the cobra's structural fibers and fats and oils provided a smooth touch.
  • General chocolate began to melt at 26 ° C.
  • 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.
  • the chocolate-containing edible food of Example 82 hardly caused blooming even when re-solidified after melting.
  • 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 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.
  • Starch is widely used as a material for biodegradable plastics, as it is de-oiled and environmentally friendly.
  • 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.
  • 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.
  • the starch fiber we made this time is a dry product without water and can be used just like glass fiber.
  • various shapes can be made freely, and it can be easily solidified by adding water or starch water solubility and drying.
  • 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.
  • 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.
  • sesame oil and starch fibers were mixed without heating.
  • I used chocolate.
  • the chocolate was liquefied at 50 ° C and the starch fibers were mixed.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Aliments de type chocolat, de type café ou de type thé vert ne contenant pas de caféine/cacao qui sont exempts des effets indésirables des caféines, présentent de meilleurs avantages pour la santé, un arôme riche et un goût agréable et qui peuvent être transformés en toutes sortes de produits et sont moins onéreux à produire. Pour empêcher la dénaturation au cours du stockage, on produit un chocolat non trempé et ne présentant pas d'efflorescence. Comme matières de départ de ceux-ci, les fruits de type olive et noix de coco sont utilisables. Bien que les olives fraîches soient riches en nutriments tels que des polyphénols, même les animaux ne les mangent pas à cause de leur goût médiocre. Elles sont ainsi simplement mises dans de la saumure après en avoir recueilli les nutriments. On peut donc obtenir des aliments savoureux et de luxe à partir de tourteaux d'aliments qui sont rejetés en grande quantité en tant que déchets industriels après en avoir recueilli l'huile ou les matières extrêmement nutritives mais qui sont rarement employés à cause de leur goût médiocre, par exemple à partir d'olive, de noix de coco, d'okara (sous-produit rejeté du tofu), d'issues de riz, de sésame, de moutarde, d'ail et ainsi de suite.
PCT/JP2006/316389 2005-08-22 2006-08-22 Aliments WO2007023800A1 (fr)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012519013A (ja) * 2009-03-02 2012-08-23 ロケット フレール 植物性ミルク造粒粉末、植物性ミルクを生産するための方法、およびその使用
JP2013224322A (ja) * 2013-07-03 2013-10-31 Yamasa Shoyu Co Ltd 唾液分泌促進剤
WO2015102095A1 (fr) * 2014-01-04 2015-07-09 靖幸 山田 Fusion des sciences alimentaires traditionnelles japonaise et européenne
JP2016036336A (ja) * 2014-08-08 2016-03-22 靖幸 山田 革新澱粉脂質
WO2017094654A1 (fr) * 2015-11-30 2017-06-08 サントリー食品インターナショナル株式会社 Boisson contenant de l'hydroxytyrosol
JP2017099323A (ja) * 2015-11-30 2017-06-08 サントリー食品インターナショナル株式会社 ヒドロキシチロソール含有茶飲料
WO2022210597A1 (fr) * 2021-03-30 2022-10-06 不二製油グループ本社株式会社 Produit alimentaire huileux
JPWO2022209842A1 (fr) * 2021-03-30 2022-10-06

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JP2003018974A (ja) * 2002-06-17 2003-01-21 Morinaga & Co Ltd 食品組成物
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JP3103772U (ja) * 2004-02-13 2004-08-26 株式会社斎藤商事 ゼリー内包チョコレート菓子
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JPS5312434A (en) * 1976-07-15 1978-02-03 Misuzu Toufu Kk Use for food of food processing refuse or food raw material
JPS609450A (ja) * 1981-12-30 1985-01-18 フエレイロ−・ソチエタ・ペル・アツイオ−ニ 充填物を含む砂糖菓子製品とその製造方法
JPS6066957A (ja) * 1983-09-22 1985-04-17 Zenzo Nakagiri 食品添加剤
JPS62122547A (ja) * 1985-08-12 1987-06-03 不二製油株式会社 チヨコレ−ト塊を含有したベ−カリ−製品
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JPH0678689A (ja) * 1992-07-03 1994-03-22 Pulmuwon Food Co Ltd 健康補助食品の製造方法
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JP2002199845A (ja) * 2000-12-28 2002-07-16 Morinaga & Co Ltd 具材を含有するチョコレートの製造方法
JP2002205031A (ja) * 2001-01-11 2002-07-23 Masamichi Takahashi 産業廃棄物である、オリーブ搾油粕、及び搾油廃液処理と、それに伴う再利用物質の採取
JP2003000174A (ja) * 2001-06-18 2003-01-07 Yasuo Watabe おから加工食品およびその製造方法
JP2003000157A (ja) * 2001-06-26 2003-01-07 Freunt Ind Co Ltd 粒子付着食品とその製造方法
JP2003018974A (ja) * 2002-06-17 2003-01-21 Morinaga & Co Ltd 食品組成物
JP2004065218A (ja) * 2002-08-01 2004-03-04 Masayuki Miyauchi 豆腐のおから製粉の製造方法及び炒りおから製粉入り加工食品の製造方法
JP2004173692A (ja) * 2002-11-14 2004-06-24 Oubiken:Kk ゴマ発酵物の製造方法
JP2005000161A (ja) * 2003-01-28 2005-01-06 Morinaga & Co Ltd トウガラシ又はカプシノイド含有植物の発酵組成物
JP2004236610A (ja) * 2003-02-07 2004-08-26 Oogawara Kakoki Kk おから成形品及びこれを用いたコーティング品、並びに食品
JP2004344058A (ja) * 2003-05-22 2004-12-09 Hoshino Kagaku Kk 発酵おからの製造方法及び発酵おから入り小麦粉加工食品
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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012519013A (ja) * 2009-03-02 2012-08-23 ロケット フレール 植物性ミルク造粒粉末、植物性ミルクを生産するための方法、およびその使用
JP2013224322A (ja) * 2013-07-03 2013-10-31 Yamasa Shoyu Co Ltd 唾液分泌促進剤
WO2015102095A1 (fr) * 2014-01-04 2015-07-09 靖幸 山田 Fusion des sciences alimentaires traditionnelles japonaise et européenne
JPWO2015102095A1 (ja) * 2014-01-04 2017-03-23 靖幸 山田 日欧伝統食科学の融合
JP2016036336A (ja) * 2014-08-08 2016-03-22 靖幸 山田 革新澱粉脂質
JP2017099323A (ja) * 2015-11-30 2017-06-08 サントリー食品インターナショナル株式会社 ヒドロキシチロソール含有茶飲料
WO2017094654A1 (fr) * 2015-11-30 2017-06-08 サントリー食品インターナショナル株式会社 Boisson contenant de l'hydroxytyrosol
WO2022210597A1 (fr) * 2021-03-30 2022-10-06 不二製油グループ本社株式会社 Produit alimentaire huileux
JPWO2022209842A1 (fr) * 2021-03-30 2022-10-06
WO2022209842A1 (fr) * 2021-03-30 2022-10-06 不二製油グループ本社株式会社 Produit alimentaire à base d'huile
JPWO2022210597A1 (fr) * 2021-03-30 2022-10-06
JP7318823B2 (ja) 2021-03-30 2023-08-01 不二製油株式会社 油性食品
JP7375954B2 (ja) 2021-03-30 2023-11-08 不二製油グループ本社株式会社 油性食品

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