JPS58300B2 - How to make sheep can - Google Patents
How to make sheep canInfo
- Publication number
- JPS58300B2 JPS58300B2 JP54151753A JP15175379A JPS58300B2 JP S58300 B2 JPS58300 B2 JP S58300B2 JP 54151753 A JP54151753 A JP 54151753A JP 15175379 A JP15175379 A JP 15175379A JP S58300 B2 JPS58300 B2 JP S58300B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- powder
- temperature
- pearl barley
- hours
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 241001494479 Pecora Species 0.000 title claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 13
- 244000077995 Coix lacryma jobi Species 0.000 claims description 12
- 240000005979 Hordeum vulgare Species 0.000 claims description 12
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 10
- 241000209205 Coix Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 241000209219 Hordeum Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241001279686 Allium moly Species 0.000 description 1
- DPQCZNIGGNJGTD-UHFFFAOYSA-N Chloride-(??)-2-Methylpentanoic acid Natural products CCCCCCC=CCCCCCCCCCC(=O)OC(C)C(C)OC(=O)CCCCCCCC=CCCCCCC DPQCZNIGGNJGTD-UHFFFAOYSA-N 0.000 description 1
- DPQCZNIGGNJGTD-MVCBGFDASA-N Coixenolide Chemical compound CCCCCC\C=C\CCCCCCCCCC(=O)O[C@@H](C)[C@@H](C)OC(=O)CCCCCCC\C=C/CCCCCC DPQCZNIGGNJGTD-MVCBGFDASA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 201000010153 skin papilloma Diseases 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
本発明は、稲科植物中で最も栄養価値の高いハトムギの
果実（■苡仁）を主要資料とする羊カンの製造方法であ
って、その資料のハトムギは本来苦味にガ味、ニゲ味、
渋味）が強いので偶々漢方薬として一部で利用する外は
１食用としての使用は殆ど困難とされておったが、本発
明は、このハトムギに種麹を加へ加工して、このハトム
ギを麹化して（その麹化を容易にするため先にこのハト
ムギを粉末になし）ハトムギに含有する苦味にガ味、ニ
ゲ味、渋味）を糖質に変化させ、その麹化に伴い、糖質
、酵素、蛋白質、カルシウム、その他の栄養物質を増大
し、之等の栄養物質を活用して、栄養に富み、味覚優秀
な本発明の羊カンを製出するものであって本発明の製造
工程は下記のとおりである。[Detailed Description of the Invention] The present invention is a method for producing sheep paste using the fruit of Colay (Coix seed), which has the highest nutritional value among rice plants, as the main material. Moth taste, Nige taste,
Due to its strong astringent taste, it was difficult to use it as a single meal, except for occasional use as a herbal medicine.However, in the present invention, this pearl barley is processed by adding seed koji to it. By koji-forming (in order to facilitate the koji-formation, the adlay is not powdered first), the bitterness, moly, bitterness, and astringency contained in the adlay is converted into carbohydrates. The method of manufacturing the present invention is to increase the content of protein, enzymes, protein, calcium, and other nutritional substances, and to utilize these nutritional substances to produce the mutton of the present invention, which is rich in nutrition and has an excellent taste. The process is as follows.
１−（１） 精白したハトムギ（■苡仁）を水洗した
のちに、一旦乾燥させたものを粉砕機にかけて粉末にす
る。1-(1) After washing the refined pearl barley (■) with water, dry it and grind it into powder using a pulverizer.
１−（２） このハトムギ粉末を煎釜により軽く煎っ
たのち、蒸器に入れて蒸しあげる。1-(2) After lightly roasting this pearl barley powder in a roasting pot, put it in a steamer and steam it.
１−（３） 蒸しあげたハトムギ粉末を麺玉に麻布を
敷いた温床に移し替へて拡げ、その品温を３５度Ｃ前後
に降下させたのち之に種麹を混入して手と杓子で攪拌し
て蒸したハトムギ粉末の全体に種麹を混入させる。1-(3) Transfer the steamed pearl barley powder to a hotbed made of noodle balls covered with linen cloth and spread it out, and after the temperature has dropped to around 35 degrees Celsius, mix the seed koji and mix it with your hands and a ladle. Mix the seed koji into the whole of the steamed adlay powder by stirring.
１−（４） 種麹の混入が終ったら、このハトムギを
麹蓋等の容器に（容器１ケにつき約３リツトル宛を中央
を中高に丘状にして）盛込み、この麹蓋数ケを麹室内に
重箱積に積み重ねて麹室内の温度を約２８度Ｃ内外に保
ちて約２８時間を経過して、盛込ハトムギの品温が３８
度Ｃ前後に上昇したときに、盛込物の中央部を凹ませて
、その盛込の面積を稍々拡げ、その後約５時間を経過し
て盛込物の品温が４０度Ｃ前後に上昇したときに盛込の
容器の上面部を菰等で覆いて保温し、約２時間を経過し
て盛込ハトムギの表面が黄緑色になってその全体が柔ら
かく弾力性を有して、ハトムギの麹化現象を現わしたと
きにこのハトムギ麹を麹室から取り出して、之を麹室外
に約５時間程度安置して、その麹化を完成させる。1-(4) Once the seed koji has been mixed in, pour the pearl barley into a container such as a koji lid (approximately 3 liters per container, with the center shaped like a hill of medium height), and add several of these koji lids to the koji. After about 28 hours of stacking them indoors in double boxes and keeping the temperature inside the koji room at around 28 degrees C, the temperature of the mixed adlays reached 38 degrees.
When the temperature rises to around 40 degrees Celsius, the center of the filling is depressed and the area of the filling is slightly expanded, and after about 5 hours, the temperature of the filling reaches around 40 degrees Celsius. When it rises, cover the top of the container with coix to keep it warm. After about 2 hours, the surface of the mixed coix will turn yellow-green and the whole will become soft and elastic. When the koji-formation phenomenon appears, the adlay malt is taken out from the koji room and left outside the koji room for about 5 hours to complete the koji-formation.
１−（５） かくして完成したハトムギ麹を乾燥機に
かけて９０度Ｃ前後の温度によって乾燥したのち、この
乾燥麹を粉砕機にかけて粉末にする。1-(5) The thus-completed coix barley koji is dried in a dryer at a temperature of around 90 degrees Celsius, and then the dried koji is pulverized into a powder by a pulverizer.
２−（１） 鍋等の煮沸用器に水０．２７ リットル
角寒天１本の割合に入れて加熱して、寒天を熱湯に溶解
させ、之に砂糖約２２０ｇを加入し、更に之に上記の工
程１−（１）乃至１−（５）により製出したハトムギ麹
の乾燥粉末７５ｇを小分けして、数回に連続して混入し
つゝ攪拌して煮沸し、寒天、砂糖、ハトムギ麹の混合の
湯鉢を造る。2-(1) Add 0.27 liters of water to one cube of agar in a boiling pot, heat it, dissolve the agar in the boiling water, add about 220 g of sugar, and add the above. Divide 75g of dry powder of adlay koji produced in steps 1-(1) to 1-(5) into small portions, mix in several times in succession, stir and boil, add agar, sugar, and adlay koji. Build a mixing pot.
２−（２） 上記の砂糖、寒天、ハトムギ麹粉末の混
和した湯鉢を容器内に充装したのち、之を冷却してゼリ
ー状に形成するハトムギ羊カンの製造方法である。2-(2) A method for producing coix barley and sheep paste, in which a container is filled with a hot water pot in which the sugar, agar, and coix barley koji powder are mixed, and then the mixture is cooled to form a jelly.
本発明の資料であるハトムギは、癌疾患の治療に特効が
あるコイキセノライドを多量に含有しておる以外に蛋白
質、糖質、カルシウム、ナトリウム、リン、鉄分等をも
多く含有し、なおハトムギの麹化により酵素を創造する
ものであるが、之等の物質は互いに協力して人体の健康
増進作用をなし１人体の皮膚面の異常発達を防止して、
皮膚の新陳代謝を旺盛にして、人体の癌性疾患、腫瘍性
疾患、イボ等の疾患を治癒し、なお、之等の疾患の細胞
を事前に人体外に駆送して、上記の各疾患の発生を制止
し、人体の健康とその皮膚面の新鮮な美しさを保持する
こと、及び、原料ハトムギを麹化して水晶の味覚と栄養
を豊富にすることが本発明の特徴である。Coix barley, which is the material of this invention, contains a large amount of coixenolide, which is particularly effective in treating cancer diseases, and also contains a large amount of protein, carbohydrates, calcium, sodium, phosphorus, iron, etc. These substances work together to promote the health of the human body, and prevent abnormal development of the skin surface of the human body.
It can stimulate the metabolism of the skin and cure diseases such as cancerous diseases, tumor diseases, warts, etc. in the human body, and it can also cure the above-mentioned diseases by transporting the cells of these diseases out of the human body in advance. The characteristics of the present invention are to prevent the occurrence of the disease and maintain the health of the human body and the fresh beauty of its skin, and to enrich the taste and nutrition of crystal by converting the raw coix seed into koji.
而して本発明品の使用は至って簡単であり、使用者は随
時任意に本発明品を食用し、或は、遠足、旅行等の際に
本発明品を携行して、任意に之を食用してその反骨を回
復する等、その効用は多大である。Therefore, the use of the present invention is extremely simple, and the user can eat the present invention at any time, or carry the present invention with him on excursions, trips, etc. Its benefits are enormous, such as restoring one's rebelliousness.
Claims (1)
たのちに一旦乾燥させたものを、粉砕機にかけて粉末に
する。 １−（２）、このハトムギ粉末を煎釜により軽く煎焼し
たのち蒸器に入れて蒸しあげる。 １−（３）、蒸しあげたハトムギ粉末を、莚上に麻布を
敷いた温床に移し替へて拡げ、その品温を３５度Ｃ前後
に降下させたのち之に、種麹を混入して手と杓子で攪拌
して蒸したハトムギ粉末の全体に種麹を混入する。 １−（４）、種麹の混入が終ったら、このハトムギ粉を
麹蓋等の容器に（容器１ケにつき約３リツトル宛を中央
を中高に丘状にして）盛込み、この麹蓋数ケを麹室内に
重箱積みに積み重ねて麹室内の温度を約２８度Ｃ内外に
保ちて約２８時間を経過して盛込ハトムギの品温が３８
度Ｃ前後に上昇したときに、盛込物の中央を凹ませて、
その盛込の面積をやゝ拡げ、その後約５時間を経過して
、盛込物の品温が４０度Ｃ前後に上昇したときに、盛込
の容器の上を麺等で覆いて保温し、約２時間を経過して
盛込ハトムギの表面が黄緑色になりで、その全体が柔ら
かく弾力性を有して、そのハトムギの麹化を現わしたと
きに、このハトムギ麹を麹室から取り出して之を麹室外
に約５時間安置して、その麹化を完成させる。 １−（５）、かくして完成したハトムギ麹を乾燥機にか
けて９０度Ｃ前後の温度によって乾燥したのち、この乾
燥麹を粉砕機にかけて粉末にする。 ２−（１）、鍋等の煮沸用器に水０．２７ リットル角
寒天１本の割合に入れて加熱して寒天を熱湯に溶解させ
、之に砂糖２２０ｇを加へ、更に之に上記の工程１−（
１）乃至１−（５）により製出したハトムギ麹の乾燥粉
末７５ｇを数回に小分けして加入してよく攪拌して練り
あげて熱湯、砂糖、寒天、ハトムギ麹粉末との混合の熱
湯体を造る。 ２−（２）、上記の混合湯体を適宜の容器内に流入した
のち、之を冷却してその形体を形成するハトムギ羊カン
の製造方法。[Scope of Claims] 11-(1) Refined pearl barley (■ Coix kernels) is washed with water, dried once, and then ground into powder using a pulverizer. 1-(2) After lightly roasting this pearl barley powder in a roasting pot, put it in a steamer and steam it. 1-(3) Transfer the steamed pearl barley powder to a hotbed with linen cloth spread over the bowl and spread it, and after lowering the temperature to around 35 degrees Celsius, mix in the seed koji. Mix the seed koji into the steamed adlay powder by stirring with your hands and a ladle. 1-(4) Once the seed koji has been mixed in, pour the adlay flour into a container such as a koji lid (approximately 3 liters per container with a medium-high hill shape in the center), and pour several koji lids into the container. After about 28 hours, the temperature of the mixed adlays was 38℃ after about 28 hours by stacking them in stacked boxes in the koji chamber and keeping the temperature in the koji chamber at around 28 degrees Celsius.
When the temperature rises to around C, the center of the filling is dented,
The area of the filling was expanded slightly, and after about 5 hours, when the temperature of the filling rose to around 40 degrees Celsius, the top of the container was covered with noodles, etc. to keep it warm. After about 2 hours, the surface of the mixed pearl barley turns yellow-green and the whole part is soft and elastic, indicating that the pearl barley has turned into koji. Take it out and leave it outside the koji room for about 5 hours to complete the koji formation. 1-(5) After the thus-completed pearl barley koji is dried in a dryer at a temperature of around 90 degrees Celsius, the dried koji is pulverized into powder by a pulverizer. 2-(1). Add 0.27 liters of water to one cube of agar in a boiling pot such as a pot, heat to dissolve the agar in the boiling water, add 220g of sugar, and add the above ingredients. Step 1-(
1) to 1-(5) Divide 75g of dry powder of coix barley koji into several portions, mix well and knead, and mix with boiling water, sugar, agar, and powdered coix barley malt. Build. 2-(2) A method for producing pearl barley and sheep paste, which comprises pouring the above-mentioned mixed liquid into a suitable container and then cooling it to form the shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54151753A JPS58300B2 (en) | 1979-11-21 | 1979-11-21 | How to make sheep can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54151753A JPS58300B2 (en) | 1979-11-21 | 1979-11-21 | How to make sheep can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5675062A JPS5675062A (en) | 1981-06-20 |
| JPS58300B2 true JPS58300B2 (en) | 1983-01-06 |
Family
ID=15525532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP54151753A Expired JPS58300B2 (en) | 1979-11-21 | 1979-11-21 | How to make sheep can |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58300B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018180317A1 (en) | 2017-03-31 | 2018-10-04 | 日本碍子株式会社 | Nozzle, casting device, and method for manufacturing cast material |
-
1979
- 1979-11-21 JP JP54151753A patent/JPS58300B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018180317A1 (en) | 2017-03-31 | 2018-10-04 | 日本碍子株式会社 | Nozzle, casting device, and method for manufacturing cast material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5675062A (en) | 1981-06-20 |
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