JP2559638B2 - Inspection method and preparation method of cooked food - Google Patents

Description

Detailed Description of the Invention

A) Field of Industrial Application The present invention relates to a method for inspecting and preparing cooked food,
More specifically, the present invention relates to a method for inspecting attributes of cooked foods and preparing them based on the concept of hot cold in Kampo. B) Conventional technology In Kampo, it is thought that food has a medicinal effect that acts on the ingestor based on the concept of the same source of medicine. Among them, depending on the type of food, the body of the ingestor is heated or conversely cooled. It has been demonstrated that there is a medicinal effect (this is referred to as the concept of hot and cold in this specification). That is, food promotes heat generation by the ingestor, causes excitement and blood supplementation, and conversely promotes heat dissipation by the ingestor.
Some have sedative and anti-inflammatory effects, and some do not generate heat or dissipate heat. In Kampo, the type and degree of this drug effect are specified for each food. Therefore, depending on the constitution of the ingestor, the condition at that time, or the concept of hot cold depending on the season, it is possible to obtain the preventive effect or therapeutic effect of the disease by selecting and ingesting a food suitable for it. For example, in the case of an agitated, hyperactive, or inflammatory constitution or condition, foods that promote heat dissipation and cause sedation or anti-inflammatory action are conversely atrophic, debilitating, or atony. ,
By ingesting a food that promotes heat generation and causes excitement and blood supplementation, it is possible to improve the constitution and eliminate symptoms. In addition, in summer, foods that promote heat dissipation and cause sedative and anti-inflammatory effects, and conversely in winter, foods that promote heat generation, excitement, and blood-congestion effects can be taken into consideration by heat and cold. It is possible to prevent diseases caused by. As mentioned above, based on the concept of heat and cold, the constitution and condition at that time,
Alternatively, it is useful to select and ingest foods suitable for the season, and traditional Chinese medicine instructors and the like have instructed patients what foods to ingest. The following are known literatures on the concept of heat and cold in the above Chinese medicine.

[Note] Author / Title / Publisher / Date of publication ○ Jiangsu New Medical School Edition / Chinese Medicine Dictionary / Shanghai Science and Technology Publishing / 1
December 978 ○ Ken Weiken / Food Supplements / Science Distributor Publisher / August 1988 ○ Hiroaki Chung Edition / Chinese Medicine Instinct Common Knowledge / Guangxi People's Publisher / 1985
May ○ Edited by Chinese Academy of Chinese Medicine / Chinese Medicine and Dietary Science / People's Hygiene Publishing Company
/ June 1988 ○ Gong Wu and others / Food and longevity / Chinese food publishing company / 1989 02
Mon ○ Wuhan University, edited by Hokuso Netmeshi, Hubei People's Press, 1978 0
March ○ Written by Lee Zhong Azusa / Severely revised textbooks by Beijing Science and Technology Publishing Company / 198
December 6th ○ Hunan Middle School of Medicine / Clinical Ordinary Chinese Medicine Handbook / People's Health Publishing Company
/ June 1972 Eating and drinking instruction / Jiangsu Science and Technology Publishing Company / May 1988 ○ Sun Yi Sung / Senge Shokuji / China Commercial Publishing Company / February 1985 ○ Fumizumi Zhou / Kenyomi Nakayaku / People's Health Publisher / March 1989 ○ edited by Susumu / Food and dietary habitual illness / food treatment / Light industry publishing company / February 1985 ○ Akakaku Daikaku School / Masuhiro Japanese Pharmacopoeia General Review / Chinese medicine book publishing company / October 1988 Edited by Ki-ku Ku / Nourishing Food and Beverage Treatment / Science Publisher / 1984 10
Moon ○ Takeshi Zhang et al./Chinese medicine beauty method Yabu Yabu / Sichuan Science Publisher / 1
January 989 ○ Xiao Xiao Kingo School Note / Shenno Herbal Sutra Reading / Fujian Science & Technology Publishing Company / 198
June 5 ○ ○ Caiichi Clan / Chinese rejuvenation technique / Chugyuu Shuyu Publisher / 1988 1
January ○ Xu Qingfeng / Treatment health medicine / Chinese food publisher / 1988 0
January ○ Shun Unbayashi / Rejuvenation of the People / People's Health Publisher / November 1986 ○ Edited by Nakayama Medical School / Clinical application of Chinese medicine / Canton People's Publisher / 1976
From October of the year onwards, publications in China. ○ Akira Chang Zhang / Diseases and Drugs in Chinese Medicine / Medical Research Institute
/ July 1976 ○ Akira Zhang / Kampo health method by constitution / Tokuma Shoten / July 1976 ○ Akisumi Zhang / Eating treatment / Kubo bookstore / October 1976 Bookstore / June 1975 ○ Akisumi Zhang / Introduction to Chinese Medicine / Medical Research Institute / September 1975 ○ Akisumi Zhang / Dietary therapy by constitution / Kousha / October 1974 Company / June 1980 ○ Akisumi Zhang / Dietary Therapy by Five Banks / Kozousha / June 1986 ○ Zhen Jin Jin / Chinese Medical Treatment and Diet / Kozasha / 1977
October 2016 ○ Yumiko Takahashi / Food Medicine / Zoushasha / July 1986 ○ Translated by Yumiko Takahashi / Kampo dietary method by disease / Midori Shobo / 1983 02
Mon ○ Ikuko Yamazaki / Chuo Iyo Gakusei / Daiichi Publishing / Mar, 1988 ○ Aichi University Chunichi University Dictionary Edition / Chunichi University Dictionary / Daishukan Shoten / Feb 1987 ○ Zhou Tatsuo / Chinese Food Culture / Sougensha / August 1989 ○ Osamu Harada / Encyclopedia of Chinese Material / Vegetables / Fruits / Shibata Shoten
/ September 1978 ○ Osamu Shinoda / Chinese food history / Shibata Shoten / September 1985 ○ Wataru Kawamura / Miso book / Shibata Shoten / May 1972 ○ Yumi Kawamura / Soy sauce culture / Mainichi Shimbun / 1974 Year 05
Moon ○ Tomomi Kawamura / Soy Sauce Journey / Tamagawa University Press / 1982
October 2016 ○ Kazuo Fujimura / Dashi no Hon / Heart Publishing / 1988 March ○ Supervised by Muneaki Abe / Encyclopedia of Primary Colored Fish / Kitatakakan / November 1987 ○ Tomitaro Makino / Primary Colored Makino Botanical Book Sequel / Kitatakasha / 198
May 3rd year ○ Souko Takama / Sprouts / Saitosha / May 1983 ○ Kazumi Maeda / Beans and humans / Kokin Shoin / 1987/07 ○ Hiroshi Saito / Story of Spice / Shibata Shoten / 1981 08 Moon ○ Hiroshi Saito / Introduction to Spice / Gogiri Shoin / April 1987 ○ Hiroshi Kondo / Encyclopedia of Japanese Food / Tokyodo Publishing / 1986 0
March ○ Jusuke Shiotani / Japan and the old and new food / Kinensha / March 1969 ○ Hirohisa Arai / Doctor is at food / Jiji Press / March 1987 ○ Seikouen Hosono Clinic / Food theory / Hyundai Publishing Planning
/ Jan. 1984 ○ Translated by Toshiaki Maruyama / Introduction to the Yellow Emperor / Toyo Gakusho Publishing / 1986 1
October ○ Tetsuhiro Shigeno / Eat Chinese medicine / Sanichi Shobo / October 1985 ○ Mr. Uehara / Introduction to Shokudo-Food Encyclopedia− / Jichigo Nihosha / 1
Jan. 971-The above are the publications in Japan. C) Problems to be Solved by the Invention However, the above-mentioned conventional techniques have the following problems, and there is a resentment that the concept of heat and cold is not fully utilized although it is a useful technique. . (A) From the clinical point of view, the conventional technique merely teaches the ingestion and evasion of food according to the patient's constitution and symptoms, and is beyond the scope of therapeutic methods. (B) In the conventional technology, the instructor grasps the degree of heat and cold of foods based on his / her knowledge and experience, and instruct the patient according to each clinical case. It lacked universality. (C) In the prior art, for example, a patient with a cold is advised to take a single food item according to his constitution and symptoms such that ginger is good and mung bean is good for skin diseases. However, a real meal is not a single food but a cooking food consisting of a composite of food materials, and it is unrealistic to ignore such a reality and instruct only the intake of a single food, It was difficult to keep the instruction in the patient. (D) As described above, in the conventional technology, the instruction of ingesting a single food item according to the constitution and the symptom was instructed. Of course, it is expected that food materials that should be avoided are included,
Ignoring this and simply advancing the intake of medicinal foods is one-handed. (E) In relation to the above-mentioned problems, in the conventional technique, the problem is that the heat of a single food item is cold, and the judgment depends on the personal knowledge and experience of the instructor. The subject was too complicated to make an accurate judgment as to the degree of fever and cold in the whole diet. This invention was created in view of the problems of the above-mentioned conventional techniques, the concept of hot cold that has been stopped in the area of conventional treatment methods and know-how, is sublimated into a method for inspecting cooked foods and a method for preparing the same, The purpose is to make an invention that can be repeatedly used by all. As an inspection of cooked foods, a taste inspection, a hygiene inspection, a calorie inspection, etc., and a preparation based on a taste and a calorie-based one have been conventionally known, respectively. Based on the applicant's knowledge, there was no inspection or preparation method based on it. D) Means for solving the problem That is, the method for inspecting cooked foods of the present invention is, in accordance with the concept of hot chills in Kampo, preliminarily giving a numerical value indicating the degree of hot chills of foods to each food as a cold chill coefficient Using the cold temperature coefficient, (a) a procedure for analyzing the types of food materials that compose the cooked food, (b) a procedure for measuring the weight of each food material used, (c) a heat applied to the weight of each food material measured. Cooking food by the procedure of multiplying the cold coefficient and obtaining the degree of hot cold of each food, (d) totaling the degree of hot cold of each food material, and obtaining the degree of hot cold of the whole cooked food It is characterized by inspecting the degree of heat and cold. Further, the method for preparing a cooked food according to the present invention is, in accordance with the concept of hot cold in Chinese medicine, preliminarily giving a numerical value indicating the degree of hot cold of the food as a cold cold coefficient to each food, and using this hot cold coefficient, (a) For each food, a procedure for determining the type of food material that constitutes the cooked food, (b) a procedure for determining the weight used for each food material, and (c) multiplying the determined weight used for each food material by the thermal frost coefficient. The procedure for obtaining the degree of hot cold of (d) The sum of the degree of hot cold of each food material to obtain the degree of hot cold of the whole cooked food At that time, the kind and the weight of the food material are appropriately adjusted so that a cooked food having a desired degree of hot and cold is obtained. (E) Action Therefore, according to the inspection method of the present invention, the degree of chilling of each food is prepared in advance as the chilling coefficient, and the calculation procedure is also prepared. If the weight used is known, it is possible to inspect the degree of heat and cold as a whole, and a numerical value indicates the effect. Further, according to the preparation method of the present invention, the degree of heat chill of each food is prepared in advance as a heat chill coefficient, and since the calculation procedure is also prepared, if the desired degree of heat chill is given in advance, the food material By appropriately changing and adjusting the type and the weight used as a variable, it is possible to prepare a cooked food having a desired degree of hot and cold. F) Examples Hereinafter, examples of the inspection method and the preparation method of the present invention will be described. The first work required to carry out the inspection method and the preparation method of the present invention is to give each food a numerical value indicating the degree of chilling as a chilling coefficient. In Chinese medicine, it promotes the generation of heat by the ingestor. , The case where the property that causes excitement and blood supplementation is most prominent is called "large fever", and conversely, the case where the property that promotes heat dissipation of the ingestor and produces sedation and anti-inflammatory effect is most prominent is "cold" The term "flat" is used to mean that neither heat is generated nor heat is dissipated. Therefore, these terms are also used for convenience in this specification. In this example, the coefficient of "great heat" food is defined as +5.00, the coefficient of "cold" food is defined as -5.00, and the coefficient of "flat" food is defined as 0.00. . Then, the degree of hot and cold that exists stepwise between "large heat" and "cold" across "flat" is defined by an integer division of 10 between +5.00 and -5.00. When deciding the heat-cold coefficient of foods, as is clear from the above-mentioned publicly known documents and the like, approximate guidelines for heat-cold have already been established in Kampo, and it will be digitized with reference to them. For new foods that are not expected in Kampo, the coefficient will be determined by actually conducting clinical tests with reference to the degree of hot and cold of similar foods. As is clear from the above description, ordinary Kampo technicians can create the thermal chill coefficient of foods, even if there are many individual differences in digitization, almost the same can be created. Of course, it is impossible to describe the thermal frost coefficient of all foods here, and it is not necessary from the above viewpoint, but a part thereof is disclosed here for reference. Food name coefficient Ginger ＋5.00 Pepper ＋4.00 Large garlic ＋3.00 Onion ＋2.00 Miso ＋1.00 Chicken egg 0.00 Salt －1.00 Lemon －2.00 (There is no food with a cold / cold coefficient of −3.00 and it is one of the medicines. By the way, plaster is mentioned as a drug of -5.00.) Next, in this embodiment, a correction value of the hot-cold coefficient corresponding to the cooking means of the food material is prepared. That is, in actual cooked foods, food materials are rarely used as raw materials, and most of them are cooked by heating. In that case, the degree of hot and cold is naturally changed. The correction value of the coefficient is prepared, and the hot-cold coefficient is corrected by this. Specifically, the correction value is prepared as a value to be added to the cold temperature coefficient. For example, a correction value +2.00 is added to the heat / cold coefficient when frying food ingredients, and +0.50 is added when boiling. The inspection method and the preparation method of the present invention are carried out through the above preparations, and in this embodiment, this is carried out using an electronic computer. That is, while the storage device of the electronic computer stores in advance the hot-cold coefficient of each food and the correction value of the cooking means, the first calculation procedure consisting of (heat-cold coefficient + correction value) × used weight of each food material, A program for executing a second calculation procedure for summing the numerical values for each food material obtained as a result of the first calculation procedure is incorporated. Then, in the case of inspecting the degree of heat and cold of a specific cooking food, (a) by inputting the food material name (or code), the corresponding heat and cold coefficient is called from the storage area to the calculation area. ) By inputting the cooking method name (or code) of this food material, the corresponding correction value is called from the storage area to the calculation area, (c) Enter the number of weights used for this food material, (d) The operation is repeated for each food material, and the calculation command is finally given. The degree of heat and cold of the cooked food is obtained by the operation procedure, displayed on the screen, and a hard copy is obtained if necessary. An example is shown in the accompanying drawings. Here is an example in which the degree of heat and cold of the cooked food is displayed in a table format on the screen of the electronic computer. In the figure, 1 is the name of the cooked food, 2a is the name of the food material that constitutes it, 2b
Is the code, 3 is the cold temperature of the food material, 4 is the correction value by the cooking means, 5 is the weight of the food material used, 6 is the subtotal value of the degree of hot cold for each food material, and 7 is the heat of the entire cooked food. It is the total value of the degree of cold. That is, in the case of this example, the degree of hot cold of the cooked food curry rice is inspected, and the degree of hot cold is obtained by the following analysis and operation procedure. (A) Analyzing the food material that constitutes curry rice, and identifying the types of food material: pork, onion, carrot, curry powder, sesame oil, white rice, and Fukujinzuke. (B) Each weight is measured and a measured value is obtained. (C) Each cooking means is analyzed and the cooking type is specified. (D) Enter "pork" as the food material name or enter its code in the computer, then enter the cooking type name or its code, then enter the weight to be used, and issue the subtotal command. . (E) The same operation as in (d) above is repeated until "Fukujinzuke" for each food material, and finally the total command is given. (F) The degree of heat and cold of the cooked food is displayed on the screen in a tabular form (state of attached drawing). Next, in the case of preparing a cooked food having a desired degree of hot cold, the procedure for displaying the degree of hot cold of the whole cooked food in real time each time the type and weight of the food material are changed and adjusted Add to the program to check the degree of heat and cold. This allows the operator to prepare a cooked food having a desired degree of hot and cold by performing a simulation on the screen. That is, taking the specific example described in the above inspection method as an example,
In the attached drawing cooking food curry rice, the degree of hot and cold of cooking food (192.60 in this case), the type of food material, onion, carrot, curry powder, sesame oil, white rice, Fukugami pickles The remaining food material, pork, and its weight are used as variables, for example, how many grams can be ingested when beef is used instead of pork, or what kind of meat can be used when ingesting a specific weight of meat. It is like simulating such things. G) Effects of the Invention The inspection method and the preparation method of the present invention having the above-described configurations have the following unique effects. (A) Since the degree of fever or cold of the actual cooked food itself can be inspected rather than the conceptual single food, the degree of fever or cold of the meal taken by the patient can be easily grasped as a numerical value, and the appropriateness of the meal content It is easy to make a diagnosis from the viewpoint of Kampo medicine. (B) Since the degree of hot and cold of each food material and its change due to the cooking means are defined in advance as a coefficient, an extremely objective inspection is performed, and immediately using an electronic calculator as in the embodiment. It is also possible to obtain inspection results. (C) For the same reason, it is possible to preset a desired degree of heat and cold suitable for the constitution, the state at that time, or the season, and prepare a cooked food that matches this, so that a realistic meal can be prepared. Therapy is realized.

[Brief description of drawings]

The accompanying drawings are plan views showing an example of a screen display of a computer according to an embodiment of the present invention. Symbol in the figure (2a) …… Display of food material name (3) …… Display of cold temperature coefficient (4) …… Display of correction value (5) …… Display of used weight (7) …… Heat of cooked food Display of the degree of cold

Claims (6)

(57) [Claims] According to the concept of hot cold in Chinese medicine, a numerical value indicating the degree of hot cold of food is given to each food in advance as a hot coefficient, and using this hot cold coefficient, the degree of hot cold of cooked food is obtained by the following procedure. A method for inspecting cooked foods, which comprises: (A) A procedure for analyzing the types of food materials that compose the cooked food. (B) A procedure for measuring the used weight of each food material. (C) A procedure of multiplying the measured use weight of each food material by the heat-cold coefficient to obtain the degree of heat-chill for each food. (D) A procedure for obtaining the degree of heat chill of the entire cooked food by summing the degree of heat chill for each food material. 2. The method for inspecting a cooked food according to claim 1, wherein a correction value of the hot-cold coefficient is set according to the cooking means of the food material, and the hot-cold coefficient is also corrected based on this correction value. 3. A computer is preliminarily stored with a thermo-cold coefficient of each food and a correction value of the cooking means, and the food material used for the cooked food to be inspected is called for the inspection, and the weight of this food and the cooking means are used. By inputting, the first calculation procedure consisting of (heat chill coefficient + correction value) x weight used for each food ingredient, and the numerical values for each food ingredient obtained as a result of the above first calculation procedure are summed up. The method for inspecting cooked food according to claim 2, wherein the electronic calculator is caused to execute the second calculation procedure according to a predetermined program, and the degree of hot and cold of the entire food is obtained. 4. According to the concept of heat chill in Kampo, each food is given a numerical value indicating the degree of heat chill of food in advance as a heat coefficient, and using this heat chill coefficient, the degree of heat chill of cooked food is calculated by the following procedure. The method for preparing a cooked food is characterized in that the type of food material and the weight used are appropriately adjusted so that a cooked food having a desired degree of hot and cold is obtained. (A) Procedure for determining the type of food material that constitutes the cooked food. (B) A procedure for determining the weight used for each food material. (C) A procedure for multiplying the determined use weight of each food material by the heat-cold coefficient to obtain the degree of heat-chill for each food. (D) A procedure for obtaining the degree of heat chill of the entire cooked food by summing the degree of heat chill for each food material. 5. The method for preparing a cooked food according to claim 4, wherein a correction value of the hot-cold coefficient is set according to the cooking means of the food material, and the hot-cold coefficient is corrected based on this correction value. 6. A first calculation procedure in which an electronic calculator stores in advance the hot-cold coefficient of each food and the correction value of the cooking means, and comprises (heat-cold coefficient + correction value) × used weight of each food material, The degree of heat and cold of the cooked food is determined by causing the electronic computer to execute the second calculation procedure for summing the numerical values for each food material obtained as a result of the first calculation procedure according to a predetermined program. 6. The method for preparing a cooked food according to claim 5, wherein the type and the weight of the food material are appropriately selected so that simulation can be performed so that a cooked food having a desired degree of hot cold can be obtained.