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- JP2012139210A5 JP2012139210A5 JP2011012351A JP2011012351A JP2012139210A5 JP 2012139210 A5 JP2012139210 A5 JP 2012139210A5 JP 2011012351 A JP2011012351 A JP 2011012351A JP 2011012351 A JP2011012351 A JP 2011012351A JP 2012139210 A5 JP2012139210 A5 JP 2012139210A5
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- brown rice
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- soybeans
- red beans
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
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- 235000007164 Oryza sativa Nutrition 0.000 claims description 22
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- 238000007654 immersion Methods 0.000 claims description 22
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- JLIDBLDQVAYHNE-YKALOCIXSA-N (+)-Abscisic acid Chemical compound OC(=O)/C=C(/C)\C=C\[C@@]1(O)C(C)=CC(=O)CC1(C)C JLIDBLDQVAYHNE-YKALOCIXSA-N 0.000 claims description 16
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims 3
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- 241000196324 Embryophyta Species 0.000 claims 2
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- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 2
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Description
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.
(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.
Claims (3)
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JP2011012351A JP2012139210A (en) | 2011-01-05 | 2011-01-05 | Method for producing and distributing germinated unpolished rice powder for restraining hyperglycaemia, and germinated unpolished rice (abscisic acid and phytic acid salt eliminated) for cooking rice mixed with polished rice |
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CN110419938B (en) * | 2019-08-23 | 2024-03-26 | 东北农业大学 | Full-automatic activation cooking intelligent integrated pot |
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2011
- 2011-01-05 JP JP2011012351A patent/JP2012139210A/en not_active Withdrawn
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