WO2007076633A1 - Aliment concu pour ameliorer le fonctionnement des cellules du corps humain, prepare en utilisant la metabolisation de micro-organismes et procede associe - Google Patents

Aliment concu pour ameliorer le fonctionnement des cellules du corps humain, prepare en utilisant la metabolisation de micro-organismes et procede associe Download PDF

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Publication number
WO2007076633A1
WO2007076633A1 PCT/CN2005/002415 CN2005002415W WO2007076633A1 WO 2007076633 A1 WO2007076633 A1 WO 2007076633A1 CN 2005002415 W CN2005002415 W CN 2005002415W WO 2007076633 A1 WO2007076633 A1 WO 2007076633A1
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WIPO (PCT)
Prior art keywords
add
total weight
raw materials
food
yeast
Prior art date
Application number
PCT/CN2005/002415
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English (en)
Chinese (zh)
Inventor
Fusheng Dong
Original Assignee
Fusheng Dong
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fusheng Dong filed Critical Fusheng Dong
Priority to PCT/CN2005/002415 priority Critical patent/WO2007076633A1/fr
Publication of WO2007076633A1 publication Critical patent/WO2007076633A1/fr

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Classifications

    • 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
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • This invention relates to a food product, and more particularly to a food product for enhancing the function of human cells using microbial metabolism and a preparation method thereof. Background technique
  • the object of the present invention is to overcome the above-mentioned deficiencies in the prior art, and to provide a food product with unique process, low cost, convenient operation, easy processing, no pollution to the environment, and various physiologically active substances required for human cells. And its preparation method.
  • the object of the present invention is achieved by the following technical solution - a preparation method for enhancing the function of human cells by microbial metabolism, comprising the following steps - (1) preparation of mother liquor:
  • the food of the present invention is obtained by sterilization and filling.
  • the grain material is at least one of black glutinous rice, yellow glutinous rice, white rice, or glutinous rice;
  • the temperature of adding hot water is 40 degrees or more;
  • the complex enzyme is at least two of a saccharification enzyme, a lipase, a protease, an amylase or a cellulase; wherein the yeast in the step (6) is baker's yeast, Saccharomyces cerevisiae or Saccharomyces cerevisiae Any one;
  • the compound yeast in the step (8) is composed of 30-50% oligomeric maltose and 50-70% baker's yeast or brewer yeast;
  • a food for enhancing human cell function by using microbial metabolism including protein 1-7% (by weight), amino acid 500-3600 mg I lOOmk nucleic acid 150-1000 mg I 100 ml, nicotinic acid 1.5-2.5 ⁇ g / 100 ml;
  • the content of vitamins and trace elements is: vitamin ( ⁇ 1+ ⁇ 2+ ⁇ 6) 1.5-4 ⁇ g I lOOmK calcium 120-500mg / L, iron 10-60mg / L, magnesium 55-260mg / L, zinc 5-30mg / L , copper 0.2-1.3mg / L, manganese Oo-2.6mg / L, selenium 0.003-0.016mg IL, potassium 50-250mg / L, sodium 50-550mg IL.
  • the food is made by the following method:
  • the invention has the functions of extracting human immunity, eliminating free radicals in the human body, activating human cells and self-repairing cells;
  • the disease can be relieved, the appetite is increased, and the physical and physical strength is quickly restored;
  • the invention can be made into liquid, solid and convenient to carry, and can be used as a meal and a meal in daily life. detailed description
  • the container is a cooking vessel, steamed and steamed, and then added to a temperature of 40 ° C.
  • the method can be added by a sprinkling method, and then naturally cooled to 60 ° C, and then 0.1 kg of a complex enzyme composed of 80% saccharifying enzyme and 20% lipase is added while cooling according to the temperature of the raw material (the saccharifying enzyme)
  • the unit of vitality measurement is 50,000 units; the unit of activity of lipase, protease and amylase cellulase is 2000 units), fully stirred and hooked, then 0.5 kg of baker's yeast is added, and then stirred evenly; The temperature is maintained at 25. C, again add 0.5 kg of compound yeast consisting of 30% oligomeric maltose and 70% baker's yeast, keep the temperature at 25 ⁇ , ferment for 5 days, then get the mother liquor for use;
  • the food of the invention enhancing human cell function, the food containing protein 4.7% (by weight), the total amount of amino acids 1900mg / lOOmK nucleic acid 760mg / lOOmK niacin 2.0 ⁇ g / 100ml; multivitamins and trace elements
  • the content is: vitamin (B1+B2+B6) 4 ⁇ g / lOOmU calcium 480mg / L, iron 51mg / L, magnesium 240mg / L, zinc 23mg / L, copper 0.8mg / L, manganese 2.0mg / L, selenium Q .014mg / L, potassium 50mg / L, sodium 50mg I!L.
  • the food of the invention for enhancing human cell function the protein of the food is 4.5% by weight, and the total amount of amino acids is 2200 mg.
  • Another 100 kg of yellow glutinous rice is removed, soaked in water at 10 ° C for 12 hours, then drained and drained, placed in a container and filled with 100 kg of water for cooking, boiled the gel, and filtered with a 50 mesh sieve to extract the glue.
  • the material is ready for use; finally, 100 kg of mother liquor is mixed with 300 kg of rubber, 9 kg of oligo-isomalt (biguanide) and 2.1 kg of xanthan gum are added, and 100 g of sieve is used for filtration and slag removal. Microwave sterilization and filling.
  • the food of the invention enhancing human cell function, the food protein 4.6% (by weight), the total amount of amino acids 1800 mg I 100 ml, the nucleic acid 730 mg I lOOmK niacin 2.2 ⁇ g / 100 ml; the multivitamins and trace elements
  • the content is: vitamin (B1+B2+B6) 2.0 ⁇ g / lOOmK calcium 310mg / L, iron lOmg / L, magnesium lOOmg / L, zinc 15mg / L, copper 0.21mg / L, manganese 0.6 mg / L, selenium 0.013 Mg / L, potassium 130 mg / L, sodium 380 mg / L.
  • vitamin (B1+B2+B6) 2.0 ⁇ g / lOOmK calcium 310mg / L, iron lOmg / L, magnesium lOOmg / L, zinc 15mg / L, copper 0.21mg / L, manganes
  • the food of the invention enhances human cell function, the food protein 4.2% (by weight), the total amount of amino acids 1810 mg I lOOmK nucleic acid 760 mg I lOOmU niacin 2.4 ⁇ g / 100 ml; the content of multivitamins and trace elements
  • vitamin (B1+B2+B6) 3.5 ⁇ g / lOOmK calcium 290mg / L, iron 28mg / L, magnesium 180mg / L, zinc 5mg / L, copper 1.3mg / L, manganese 2.1mg / L, selenium 0.003mg / L, potassium 230 mg / L, sodium 500 mg I : L.
  • vitamin (B1+B2+B6) 3.5 ⁇ g / lOOmK calcium 290mg / L, iron 28mg / L, magnesium 180mg / L, zinc 5mg / L, copper 1.3mg / L, manganese 2.1mg
  • Ejiao liquid the Ejiao liquid is 1 Pounds of gelatin for brewed obtained with 10 kg of water), with a 100 mesh screen, cleaners, microwave sterilization, filling. That is, the food of the invention enhances human cell function, the food protein is 7% (by weight), the total amount of amino acids is 3600nig / 100ml, the nucleic acid is 1000mg / l OOmL niacin 2.5g / 100ml; the content of multivitamin microelements For: vitamins (B1+B2+B6) 1.5 g / lOOmU calcium 440 mg / L, iron 60 mg / L, magnesium 260 mg / L, zinc 26 mg / L, copper 0.85 mg / L, manganese 2.6 mg / L, selenium 0.016 Mg / L, potassium 250 mg / L, sodium 500 mg / L.
  • vitamins (B1+B2+B6) 1.5 g / lOOmU calcium 440 mg / L,
  • the present invention can be made into a powdery food, which can reduce the weight of the liquid filling, is convenient to carry out, and is ready to eat when eaten.
  • the addition ratio of the yellow plastic gel is further increased in the above-mentioned finished product process, and the solid food can be made into a solid food.
  • the invention can also be made into biscuits, candy, snacks and the like, and is convenient. Various groups eat.
  • the food for enhancing human cell function can be eaten on an empty stomach every morning or evening as a daily meal or meal; in addition to eating, the invention can also be used as an external application for skin burns and wounds, and can be directly applied to the affected area of the skin immediately.
  • a Cardio-cerebral vascular disease Oral 45 Blood pressure is stable - Blood lipids are reduced Hyperlipemia hyperviscosity 50 42 8 Headache elimination Myocardial infarction 16 15 1 Loss of high blood pressure Dizziness headache. 30 25 5

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un aliment conçu pour améliorer le fonctionnement des cellules du corps humain, préparé en utilisant la métabolisation de micro-organismes. Cet aliment comprend des protéines, des acides aminés, des acides nucléiques, des acides nicotiniques, des multi-vitamines et des oligoéléments. Le procédé pour produire cet aliment consiste en trois étapes : 1) préparer une solution mère : faire tremper le grain, faire bouillir, ajouter de l'eau chaude, refroidir, ajouter des enzymes composites, ajouter de la levure, faire fermenter, ajouter à nouveau de la levure, faire à nouveau fermenter, 2) préparer la matière de calibr
PCT/CN2005/002415 2005-12-30 2005-12-30 Aliment concu pour ameliorer le fonctionnement des cellules du corps humain, prepare en utilisant la metabolisation de micro-organismes et procede associe WO2007076633A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2005/002415 WO2007076633A1 (fr) 2005-12-30 2005-12-30 Aliment concu pour ameliorer le fonctionnement des cellules du corps humain, prepare en utilisant la metabolisation de micro-organismes et procede associe

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2005/002415 WO2007076633A1 (fr) 2005-12-30 2005-12-30 Aliment concu pour ameliorer le fonctionnement des cellules du corps humain, prepare en utilisant la metabolisation de micro-organismes et procede associe

Publications (1)

Publication Number Publication Date
WO2007076633A1 true WO2007076633A1 (fr) 2007-07-12

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PCT/CN2005/002415 WO2007076633A1 (fr) 2005-12-30 2005-12-30 Aliment concu pour ameliorer le fonctionnement des cellules du corps humain, prepare en utilisant la metabolisation de micro-organismes et procede associe

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WO (1) WO2007076633A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107760731A (zh) * 2017-09-22 2018-03-06 兰宇玲 一种富硒作物中硒元素的提取方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08280341A (ja) * 1995-04-13 1996-10-29 Kano Shiyoujiyuan:Kk 乳酸発酵液の製造法
CN1246287A (zh) * 1999-08-21 2000-03-08 张道玉 一种发酵营养液
CN1484991A (zh) * 2003-08-16 2004-03-31 湖南金健米业股份有限公司 一种米乳饮料的生产方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08280341A (ja) * 1995-04-13 1996-10-29 Kano Shiyoujiyuan:Kk 乳酸発酵液の製造法
CN1246287A (zh) * 1999-08-21 2000-03-08 张道玉 一种发酵营养液
CN1484991A (zh) * 2003-08-16 2004-03-31 湖南金健米业股份有限公司 一种米乳饮料的生产方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
QIU S. ET AL.: "Development of black waxy rice lactic drink", FOOD STUDY AND DEVELOPMENT, vol. 18, no. 4, December 1997 (1997-12-01), pages 19 - 21 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107760731A (zh) * 2017-09-22 2018-03-06 兰宇玲 一种富硒作物中硒元素的提取方法

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