JP2012139210A5

JP2012139210A5 -

Info

Publication number: JP2012139210A5
Application number: JP2011012351A
Authority: JP
Filing date: 2011-01-05
Publication date: 2013-07-04

Description

アブシジン酸・フイチン消去、発芽玄米・発芽小豆・発芽大豆活性化製法・微粉製法及び白米混合炊飯用、流通方法Abscisic acid / phytin elimination, germinated brown rice, germinated red bean, germinated soybean activated production method, fine powder production method and white rice mixed rice cooking method, distribution method

本発明は一般家庭に於ける発芽玄米炊飯を摂る健康増進に関する。The present invention relates to health promotion of taking germinated brown rice rice cooked in a general household.

従来一般家庭に於いて玄米・発芽玄米飯を摂っている方法に短所のあるものについて次に挙げる。玄米加熱圧力・自然乾燥発芽玄米、一般発芽の三つの炊飯がある。The following are the disadvantages of traditional brown rice and germinated brown rice in ordinary households. There are three types of cooked rice: brown rice heating pressure, naturally dried germinated brown rice, and general germinated rice.

発明が解決しようとする課題Problems to be solved by the invention

（１）玄米圧力鍋炊飯の短所
玄米は栄養分析上栄養価が高いが下記、記述の様にヒトの生体への有効作用性に難点がある。玄米は自己を守り子孫を繁栄させる為に外敵に対し忌避・有害因子で、特にヒト生体の冷え症を誘発するアブシジン酸（ミトコンドリコンドリア機能障害因子）・ミネラルと結合し生体外に***するフイチンを保有している。これ等の因子は玄米の発芽や稲の成長にとっても有害因子になると言われている。又、圧力鍋玄米炊飯の場合は加熱炊飯時に１３０度近くの高温になる為に玄米に含んでいる熱に弱いビタミンＢ群の一部が破壊され栄養価が低下すると同時に発がん性物質あるアクリルアミドを産生する。以上が玄米圧力鍋炊飯の短所である。
（２）自然乾燥発芽玄米の短所
発芽玄米は玄米を浸漬し発芽後、自然乾燥するので、その際、乾燥ストレスにより、生体に有害なアブシジン酸・フイチンを再産生し、玄米とほぼ同じ状態に戻りヒトの生体に生理障害が起きる。白米と自然乾燥発芽玄米混合炊飯した場合に白米を食べ易く炊飯すると、自然乾燥発芽玄米が硬い、又、白米と自然乾燥発芽玄米混合炊飯した場合に白米を食べ易く炊飯すると、白米が柔らかくなり、双方共、食感が悪いのが短所である。
（３）一般の発芽の短所
発芽臭がでる。発芽に時間、及び手間がかかる。発芽が不揃いになる。この３点が短所である。(1) Disadvantages of brown rice pressure cooked rice Brown rice has a high nutritional value in terms of nutritional analysis, but has a drawback in its effective action on the human body as described below. Brown rice is a repellent / harmful factor against external enemies to protect itself and progeny its progeny, especially possessing aphidinic acid (mitochondrichondria dysfunction factor) / mineral that induces coldness in the human body and excretes it ex vivo doing. These factors are said to be harmful factors for brown rice germination and rice growth. In addition, in the case of pressure cooked brown rice, when heated rice is heated to a high temperature of about 130 degrees, the heat-sensitive vitamin B group contained in brown rice is partially destroyed, and the nutritional value is lowered. Produce. This is the disadvantage of brown rice pressure cooker cooking.
(2) Disadvantages of naturally dried germinated brown rice Germinated brown rice is naturally dried after budding and germination. At that time, drought stress regenerates abscisic acid and phytin, which are harmful to the living body, and is almost in the same state as brown rice Physiological disorder occurs in the return human body. When rice is mixed with white rice and naturally dried germinated brown rice, it is easy to eat white rice, and naturally dried germinated brown rice is hard, and when white rice and naturally dried germinated brown rice is mixed with rice, rice is easy to eat and cooked. Both have the disadvantage of poor texture.
(3) Disadvantages of general germination Germination odor appears. Germination takes time and effort. Germination becomes uneven. These three points are disadvantages.

（イ）玄米圧力鍋炊飯の短所を解決する手段。既述の短所を改善する為には、請求項１・２の方法の冷凍発芽玄米を即一気圧下、摂氏１００度で炊飯してヒトが摂り６０兆から細胞を活性化させる事によって玄米圧力鍋炊飯の短所を解決出来る。又、請求項３は、発芽玄米の糠層がヒトの消化器官に入った場合に消化吸収が悪い為に加熱、製粉して消化吸収を促進するα型の状態にした。発芽玄米、内部の澱粉層を加熱・製粉してヒトの消化器官に入った場合に消化吸収がが促進され血糖値が上昇する為に消化吸収が緩慢になるβ型の状態にした。
（ロ）玄米自然発芽の短所を解決する手段、これ等は請求項１・２・の方法の冷凍発芽玄米を即一気圧下、摂氏１００度で炊飯してヒトが摂り６０兆から細胞を活性化させる事によって玄米自然発芽の短所を解決出来る。又、請求項３は、活性化が高い１００％はざがけ天日干し自然農法玄米玄米を使用し、最高に活性化した発芽玄米が体内に入り消化吸収され６０兆からの細胞を更にに活性化させる事により消化吸収の悪い玄米自然発芽の短所を更に長所へ解決できる。(I) Means to solve the disadvantages of brown rice pressure cooker cooking. In order to improve the above-mentioned disadvantages, the pressure of brown rice is increased by activating the cells from 60 trillion when a person consumes the frozen germinated brown rice of the method of claim 1 and 2 at 100 degrees Celsius immediately under one atmospheric pressure. It can solve the shortcomings of pot cooking. Further, according to the third aspect of the present invention, when the germinated brown rice cocoon layer enters the human digestive tract, digestion and absorption are poor. The germinated brown rice and the inner starch layer were heated and milled to enter the human digestive tract, and digestion and absorption were promoted and the blood sugar level increased, so that the digestion and absorption became slow.
(B) Means for solving the disadvantages of brown rice spontaneous germination, such as the method according to claims 1 and 2 wherein the frozen germinated brown rice is immediately cooked at 100 degrees Celsius under one atmospheric pressure, and a human takes cells from 60 trillion. It can solve the shortcomings of natural germination of brown rice. In addition, claim 3 uses 100% high-spreading sun-dried natural-grown brown rice brown rice, and the most activated germinated brown rice enters the body and is digested and absorbed to further activate cells from 60 trillion By doing so, the disadvantages of brown rice spontaneous germination, which is poorly digested and absorbed, can be further solved.

玄米炊飯をヒトが摂る場合に次の様な問題がある。発明者根本が旧満州からの引揚時に引揚収容所（約２ヶ月間）に於いて支給された１〜２分搗きコウリャン・未発芽大豆入り飯を、お腹が空いているにもかかわらず腹５分目しかどうしても口に入っていかなかった。無理をして食べると下痢・頭痛の生理障害が起きた。体の弱い者は生理障害で命を失っていった。又、乳飲み子を持った母親は母乳が出なくなり子供は栄養失調で命を失っていった。これ等はアブシジン酸・フイチンの生理障害であったと推測できる。以上の経験をした。特に玄米にはヒトにとって忌避因子であるアブシジン酸・フイチンが多量に含まれているが、ヒトの消化液にはこれ等を分解する酵素が少ないと言われている。但しフイチンを分解する酵素は、小腸粘膜に微量のフイチンターゼ分解酵素と腸内微生物に微量が分解されるのみである。したがって大半のアブシジン酸・フイチンは、アブシジン酸・フイチンのまま糞便として***され、又、一方のアブシジン酸・フイチンは生体内にも吸収され、生理障害の原因にもなると言われている。フイチンは生活習慣病の原因となるヒトの生体内にある過剰量の異質分子を吸着して体外に***させ異質分子過剰障害による疾患は改善されるが、フイチンは同時に一部のミネラルをも無効して体外に***するので、新たなミネラル欠乏障害が起きている。玄米食絶対論者によると玄米食は健康長寿食であるという理論になっているが、それとは裏腹に、長期間にわたり多量の玄米を摂取した場合は消化器官の弱い者に生理障害が起きている。又、少数ではあるが、体質によっては６０〜７０歳代に玄米食障害による死亡者が出ている。玄米食絶対論者に８０歳を超える人は極少数であり９０歳を超える人は皆無である。我々日本民族は何千年来、棲息・生存・進化の歴史の過程で（戦国時代まで）一気圧下に於いて加熱温度を摂氏１００度以内で炊飯した発芽米を食し、つちかわれて来た遺伝子をもった民族である。その発芽玄米とは臼と杵で籾殻を外す１〜２分搗き（水の浸透が早く短時間発芽）の発芽用玄米であったが、現代の機械文明の社会では上記の様な非効率な精米方法は不可能で高速籾摺り機になり、その結果、玄米に水の浸透が遅れ玄米発芽に時間かかり、発芽玄米炊飯が摂りにくくなっている。日本民族は戦国時代までは発芽玄米を摂っていて骨格も良く頑健な体であった。これ等は考古学的にも証明されている。日本民族の骨格が悪くなったのは精白米を摂る様になった江戸時代中期に入ってからであり、その時期から江戸病（脚気）が蔓延したと言われている。ヒトが玄米炊飯を摂る場合には、これ等の問題解決と合わせて、玄米が含有している栄養素をヒトに有効作用する玄米炊飯でなければならない。その為には、次に上げる二つの短所の課題をも解決しなければならない。この二つの短所を解決する方法は、請求項１・２・の方法もって精製したアブシジン酸・フイチン消去済み、発芽玄米を炊飯してヒトが摂り、ヒトの６０兆からの細胞を活性化させる事にある。又、請求項３は請求項１・２・の方法を更にヒトの６０兆からの細胞を活性化させる事が出来る。したがって最終消費者が健康に関して正常発芽玄米炊飯及び請求項３の活性化の高い１００％はざがけ天日干し自然農法の発芽玄米粉を摂る事が発明を実施するための最良の形態である。これを本発明とする。There are the following problems when people take brown rice. Even though the stomach was hungry, the inventor originally served rice with cucumber and ungerminated soy beans that were provided at the lifting camp (approximately 2 months) at the time of withdrawal from the former Manchuria. Only the minute was in my mouth. Physiological disturbances such as diarrhea and headache occurred when eating forcibly. The weak have lost their lives due to physiological disorders. The mother who had a baby had no milk and the child lost her life due to malnutrition. It can be inferred that these were physiological disorders of abscisic acid and phytin. I have more experience. In particular, brown rice contains a large amount of abscisic acid and phytin, which are repellent factors for humans, but it is said that human digestive fluid has few enzymes that decompose them. However, the enzyme that degrades phytin is only decomposed into a small amount of phytase degrading enzyme in the small intestinal mucosa and a small amount into intestinal microorganisms. Therefore, most of the abscisic acid / phytin is excreted as feces in the form of abscisic acid / phytin, and one abscisic acid / phytin is also absorbed into the living body, causing physiological disorders. Phytin adsorbs and excretes extraneous foreign molecules in the human body that cause lifestyle-related diseases and excretes them outside the body, but the disease caused by the extraneous molecular excess disorder is improved, but Phytin also invalidates some minerals at the same time And excretion outside the body, a new mineral deficiency disorder has occurred. According to the absolute theory of brown rice, the theory is that brown rice is a healthy and long-lived diet. Contrary to this, when a large amount of brown rice is consumed over a long period of time, physiological disorders occur in those who have weak digestive organs. . Moreover, although it is a small number, depending on the constitution, fatalities due to brown rice eating disorders have occurred in the 60s to 70s. There are very few people over 80 years of age who are absolutely unpolished, and there are no people over 90 years old. For thousands of years, Japanese people have eaten germinated rice that has been cooked at a temperature of less than 100 degrees Celsius under atmospheric pressure (until the Sengoku period) during the history of life, survival, and evolution. It is an ethnic group with The germinated brown rice is a brown rice for germination that has been sown for 1-2 minutes (fast water penetration and short germination) by removing the rice husk with a mortar and rice bran. The rice milling method is impossible and becomes a high-speed rice grinder. As a result, the penetration of water into brown rice is delayed and it takes time to germinate brown rice, making it difficult to take germinated brown rice. Until the Sengoku period, the Japanese people took germinated brown rice and had a strong skeleton and a strong body. These are also archaeologically proven. It is said that the Japanese people's skeleton deteriorated in the middle of the Edo period when they began to use polished rice. When a human takes brown rice cooking, it must be brown rice cooking that effectively acts on the human with the nutrients contained in the brown rice, together with solving these problems. In order to do so, the following two disadvantages must be solved. A method of solving these two disadvantages is that the abscisic acid / phytin purified by the method of claims 1 and 2 is eliminated, the germinated brown rice is cooked by a human, and cells from 60 trillion of humans are activated. It is in. In addition, claim 3 can further activate cells from 60 trillion of humans by the method of claims 1 and 2. Therefore, it is the best mode for carrying out the invention that the end consumer takes normal germinated brown rice for health and the highly activated 100% highly-dried brown rice flour of natural farming. This is the present invention.

平面図１〜５１浸漬外槽蓋ポリプロピレン樹脂（透明）厚２ｍｍ２浸漬外槽ポリプロピレン樹脂（透明）厚１ｍｍ３浸漬内槽ポリプロピレン樹脂（不透明）厚１ｍｍ４外内槽、浸漬水、水中加熱ヒーター５外内槽、浸漬水撹拌用、空気ポンプPlan view 1-5 1 Immersion outer tank lid Polypropylene resin (transparent) thickness 2 mm 2 Immersion outer tank Polypropylene resin (transparent) thickness 1 mm 3 Immersion inner tank Polypropylene resin (opaque) thickness 1 mm 4 Outer inner tank, immersion water, underwater heater 5 Outer / inner tank, immersion water stirring, air pump 断面図（図１平面図ＣＤ断面）上段名所下段用途１浸漬外槽蓋ポリプロピレン樹脂製（透明）厚２ｍｍ光が透過する事により浸漬水中光合成菌の繁殖が旺盛になり消臭効果があり玄米発芽が促進し発芽玄米の悪臭が消臭する。２浸漬外槽ポリプロピレン樹脂製（透明）厚１ｍｍ光が透過する事により浸漬水中光合成菌の繁殖が旺盛になり消臭作用が起き玄米発芽が促進し発芽玄米の悪臭が消臭する。３浸漬内槽ポリプロピレン樹脂製（不透明）厚１ｍｍ光が不透化する事により浸漬水中の玄米発芽が促進する。４外内槽、浸漬水の水中加熱ヒーター（製造元株式会社ＥＶＥＲＥＳ、商品名マイクロセーフ１５０）外内槽内の浸漬水温度が３１℃に保持され玄米発芽が促進する。５外内槽、蓋上、空気ポンプ（サーモスタット付）外内槽内の浸漬水温度が摂氏３１度に均一保持される。又、空気ポンプチュブの空気噴出口を下方に置き空気を噴出させ、その空気の浮上力により、浸漬水の下・上撹拌により上・下・左・右の浸漬水２６〜３１℃均一になり、又、浸漬水に曝気が起き玄米発芽・浸漬水中の光合成菌の繁殖・消臭が促進する。６図面２内槽底金属製台７図面２空気噴射ビニールチュウブ（口径５ｍｍ）８図面２外槽蓋、上、空気ポンプ電源コード９図面２浸漬水、水中加熱ヒーター電源コード光が不透化する事により浸漬水中の玄米発芽を促進する１０図面２外内槽、浸漬水水位線（外内槽内の適正水量により玄米発芽が促進する。１１図面２空気噴射ビニーチュウブ１２図面２曝気及び浸漬水循環筒（口径５０ｍｍビニールパイプ）Cross-sectional view (Fig. 1 Plan view CD cross-section) Upper sight Famous lower tier Use 1 Made of outer tub lid polypropylene resin (transparent) thickness 2mm The transmission of light photosynthetic bacteria in the submerged water is thriving and germinate brown rice germination Promotes the odor of germinated brown rice. 2 Immersion outer bath Made of polypropylene resin (transparent) Thickness 1mm By transmitting light, breeding of photosynthetic bacteria in immersion water becomes vigorous, deodorizing action occurs, germination of brown rice is promoted, and malodor of germinated brown rice is deodorized. 3 Immersion inner tank Made of polypropylene resin (opaque) thickness 1 mm Brown rice germination in immersion water is promoted by light impermeability. 4 Outer inner tank, immersion water underwater heater (manufacturer EVERES, trade name Micro Safe 150) The immersion water temperature in the outer inner tank is maintained at 31 ° C., and brown rice germination is promoted. 5 Outer inner tank, lid, air pump (with thermostat) The immersion water temperature in the outer inner tank is uniformly maintained at 31 degrees Celsius. Moreover, the air outlet of the air pump tube is placed below, and the air is jetted out. Due to the levitation force of the air, the upper, lower, left and right immersion waters become uniform at 26 to 31 ° C. by stirring under and above the immersion water. In addition, aeration occurs in the immersion water, and germination / deodorization of photosynthetic bacteria in the immersion water is promoted. 6 Drawing 2 Inner tank bottom metal base 7 Drawing 2 Air jet vinyl tube (caliber 5 mm) 8 Drawing 2 Outer tank lid, top, air pump power cord 9 Drawing 2 Immersion water, submersible heater power cord Light impervious 10 Drawing 2 Promoting brown rice germination in soaking water 10 Figure 2 Outer inner tank, soaking water level line (Brown rice germination is promoted by the appropriate amount of water in the outer inner tank. 11 Drawing 2 Air-injected vinyl tube 12 Drawing 2 Aeration and soaking water circulation Tube (50mm diameter vinyl pipe)

Claims

本玄米発芽器発明は図１の平面図・図２の断面図（図１平面図ＣＤ断面）の機能を持った玄米発芽器の図２の断面図（図１平面図ＣＤ断面）５に玄米と製造元、松本微生物研究所の光合成菌細菌１ｇを入れた浸漬水を図２の断面図（図１平面図ＣＤ断面）５の浸漬水水位線まで入れ図２の断面図（図１平面図ＣＤ断面）図２の断面図５により浸漬水を空気ポンプを使い曝気式（正常発芽に寄与）で循環し（図１平面図ＣＤ断面）４の電機ヒーターにより摂氏３１度に８〜１２時間保持し，（但し小豆・大豆の場合は１２〜１６時間浸漬する）玄米０．１ｍｍ・小豆・大豆を５ｍｍ程度、発芽した時点でフィチンがフィターゼの分解により水溶性のフィチン酸が浸漬水に浸出・消失しない為に、浸漬水をきり、その内槽中の発芽した玄米・小豆・大豆の上面、全面を濡れ布巾で覆い、その浸漬外槽に直径４００ｍｍの電気温熱カーペット（浸漬内・外槽内の温度を２５〜３０℃に保持用）を敷き入れ、その上に乗せ、浸漬内槽を電気温熱カーペットの上に乗せ、電気温熱カーペットに通電し蓋をして、玄米は、その儘６〜８時間、大豆・小豆はその儘１０〜２０時間、置き玄米は０．５〜１．０ｍｍに小豆・大豆の場合は５ｍｍ〜１０ｍｍに均一正常発芽させる事により玄米・小豆・大豆、毒素のアブシジン酸・フィチンを消去し発芽悪臭を消臭する事により活性化した発芽玄米・小豆・大豆が出来る。又、浸漬水中にあった玄米・小豆・大豆の浸漬水を切る事により水不親和性のフィチンがフィッターゼの分解により水親和性のフィチン酸になり浸漬水に浸出（１００％浸漬水内発芽の場合は、水親和性のフィチン酸は、３０％〜４０％が浸漬水中に浸出）するのを防止する事が出来る。又、光合成細菌を注入する事により、光合成菌が多量に繁殖して腐敗菌を貪食する事により悪臭を消去する事が出来る。以上、請求項１をもって、本玄芽機と玄米・小豆・大豆発芽方法の発明とする。This brown rice germinator invention is a brown rice germinator having the functions of the plan view of FIG. 1 and the sectional view of FIG. 2 (FIG. 1 plan view CD section). 2 and the manufacturer, Matsumoto Institute for Microbiology, with immersion water containing 1 g of photosynthetic bacteria, until the immersion water level line of FIG. 2 cross section (FIG. 1 plan view CD cross section) 5 cross section (FIG. 1 top view CD) 2) Circulating immersion water through an aeration pump (contributing to normal germination) using an air pump according to the cross-sectional view 5 in FIG. 2 (plan view CD cross-section in FIG. 1). , (However, in the case of red beans / soybeans, soak for 12-16 hours) Brown rice 0.1mm, red beans / soybeans about 5mm, phytin decomposes phytase, and water-soluble phytic acid leaches and disappears in the immersion water In order to avoid this, drained water and germinated brown rice and red beans in the inner tank Cover the top and the whole surface of soybean with a wet cloth, and lay an electric heating carpet with a diameter of 400 mm in the outer dip tank (for maintaining the temperature in the dip and the outer tub at 25 to 30 ° C.) Put the inner tank on the electric heating carpet, energize the electric heating carpet and cover it, brown rice is 6-8 hours of rice, soybeans / red beans are 10-20 hours of rice, and placed rice is 0.5- In the case of red beans and soybeans to 1.0 mm, germinated brown rice and red beans activated by eliminating the abscisic acid and phytin of the brown rice, red beans and soybeans, and toxins and deodorizing the germination bad smell by uniformly germinating to 5 mm to 10 mm・ You can make soybeans. Also, by cutting off the soaked brown rice, red beans, and soybeans in the soaking water, the water-incompatible phytin becomes hydrophilic phytic acid by the degradation of phytase and leaches into the soaking water (100% germination in soaking water). In this case, 30% to 40% of the water-compatible phytic acid can be prevented from leaching into the immersion water. Moreover, by injecting photosynthetic bacteria, it is possible to eliminate malodors by photosynthesis bacteria growing in large quantities and phagocytosing spoilage bacteria. As described above, the present invention is the invention of the present budding machine and the brown rice / red beans / soybean germination method.

請求項１で発芽させた発芽玄米を即、蒸し器に入れ摂氏１００度の蒸気で１０分間蒸し（栄養価を頂点に保持する為）その発芽玄米を自然乾燥を行い、含水率１４％〜１６％になっ状態で５００ｇをポレイチレン製の袋に入れ真空パックして常温で保存し、それを流通販売する。玄米は５００ｇごとにポリエチレン製の袋に真空パックをして常温保存し、流通販売する。又、上記、乾燥発芽玄米を製粉機にかけ、微粉に製粉して、その製粉粉を即、５００ｇ毎にポリエチレン製の袋に真空パックをし、常温保存して流通販売する。この乾燥発芽発芽玄米及び発芽発芽玄米粉には光合成菌が入っている事により、発芽玄米・発芽玄米粉は、植物に含有していない、ビタミンＢ１２が付加される。以上、請求項２をもって、これを本発明とする。The germinated brown rice germinated in claim 1 is immediately put in a steamer and steamed with steam at 100 degrees Celsius for 10 minutes (to keep the nutritional value at the top), the germinated brown rice is naturally dried, and the moisture content is 14% to 16% In this state, 500 g is placed in a porylene bag and vacuum-packed and stored at room temperature. Brown rice is vacuum packed in polyethylene bags every 500g, stored at room temperature, and distributed and sold. Further, the dried germinated brown rice is put into a flour mill, and then ground into fine powder. The milled powder is immediately vacuum packed into polyethylene bags every 500 g, stored at room temperature, and distributed and sold. Since this dry germinated germinated brown rice and germinated germinated brown rice flour contain photosynthetic bacteria, germinated brown rice / germinated brown rice flour is added with vitamin B12, which is not contained in plants. As described above, the present invention has the second aspect.

請求項３は、請求項１で発芽させた小豆・大豆を即、蒸し器に入れ１００℃の蒸気で２０分間、蒸し上げる。その小豆・大豆を自然乾燥を行い、含水率１４％〜１６％になっ状態で自然乾燥した小豆・大豆を製粉機にかけ、微粉に製粉して、その製粉粉を即、５００ｇ毎にポリエチレン製の袋に真空パックをし、常温保存して流通販売する。発芽小豆・大豆には光合成菌が入っている事により、小豆・大豆粉には、植物に含有していない、ビタミンＢ１２が付加される。以上、請求項３をもって、これを本発明とする。In claim 3, the red beans and soybeans germinated in claim 1 are immediately put in a steamer and steamed at 100 ° C. for 20 minutes. The dried beans and soybeans are naturally dried, and the dried beans and soybeans are dried in a state of water content of 14% to 16% in a mill, and then milled into fine powders. The milled powders are instantly made of polyethylene every 500 g. Vacuum-pack the bags and store them at room temperature for distribution. Since germinated red beans / soybeans contain photosynthetic bacteria, vitamin B12, which is not contained in plants, is added to the red beans / soybean flour. Thus, the present invention is defined by claim 3.