HK1138485A - Nutritional supplements and method of producing the same - Google Patents

Description

Nutritional supplementary food and its preparation method

Technical Field

The present invention relates to a nutritional supplementary food which is useful for maintaining and enhancing the health of human and pets and can be conveniently consumed by anyone, and a method for producing the same.

Background

In recent years, various nutritional supplementary foods have appeared. Examples of such a technique include patent documents 1 and 2. Patent document 1 is a cereal supplement which is formed by absorbing an aqueous solution of calcium or a traditional Chinese medicine extract in dried cereals and heating the same. Patent document 2 discloses an ionized mineral-bound supplement in which a predetermined amount of ionized mineral-containing solution is added to a vitamin-containing base material, wherein the ionized mineral-containing solution is added to the vitamin-containing base material in a powder form in an amount of 0.1 to 50.0 wt%, and the mixture is mixed and then finely divided, and a viscous mixture obtained by mixing the finely divided base material with an oil material is filled into capsules.

Patent document 1: japanese laid-open patent publication No. 2004-8120

Patent document 2: japanese patent laid-open publication No. 2005-41851

Disclosure of Invention

Problems to be solved by the invention

Most of the conventional supplements described above are composed of a small amount of components specialized for specific types such as calcium and vitamins, and no supplement composed of a combination of a plurality of nutrients has been found so far. No supplement has been found that allows for a comprehensive nutrition that contributes to the life-sustaining development of the whole body.

Further, if a supplement is formed by simply mixing a plurality of nutrients, each nutrient cannot be absorbed effectively, or the flavor is strong, or it is difficult to eat.

The present invention has been made in view of such problems, and an object of the present invention is to provide a nutritional supplement food which helps to maintain and enhance human health and can be conveniently consumed by anyone, and a method for producing the same.

Means for solving the problems

The present invention relates to a nutritional supplement food which is prepared to solve the above problems, and which is characterized by containing at least whole fish, seeds, natural salt, olive oil and soybean paste and being constituted in the form of powder, paste or solid matter. The food material is used as a base and comprises the various food materials to form a nutritional supplementary food suitable for application.

ADVANTAGEOUS EFFECTS OF INVENTION

The nutritional supplementary food according to the present invention has the effect of maintaining and enhancing physical health, and can be conveniently ingested by anyone for a long period of time. But also can be used as pet food.

Drawings

Fig. 1 is a perspective view showing a cookie according to an embodiment of the present invention.

Description of the reference numerals

1 Cookie

Detailed Description

Hereinafter, a nutritional supplement according to an embodiment of the present invention will be described.

At present, diseases such as atopic dermatitis, pollinosis, allergy, endometriosis, and ulcerative colitis have been spreading in japan. In view of the above, the present inventors have made studies based on their own experience over a long period of time in the food field, and as a result, the main cause is the apparent lack of micronutrients taken from foods and meals. The present inventors considered that, due to a significant deficiency in micronutrients taken in from foods and meals, cells, which are the smallest units of the body, cannot sufficiently supplement the necessary wide and abundant micronutrients, and thus various cells of the body lose their original functions and functions. The nutritional supplement food (supplement food) according to the present embodiment is formed in consideration of how to deliver abundant micronutrients to cells in view of these problems. The nutritional supplement of this embodiment takes the form of a cookie (cookie).

Here, the micronutrients are a generic term for minerals (minerals), vitamins (organic substances), and other indispensable nutrients that are not required to be ingested in large amounts but are ingested in small amounts per day.

Dried sardines must be added to the sauce soup in the morning and evening in the past japanese households. Sardine is a food material rich in micronutrients and is prepared by cooking and sun-drying sardine completely without removing head and viscera of small trash fish. It is believed that children in the past are more mentally motivated than children today. Dried sardine is considered to be an excellent food material produced by wisdom given by the ancestors of japan.

Humans originate from life produced in the ocean. From unicellular organisms such as amoba (ameba) to multicellular organisms, through successive evolution, the organisms have evolved into amphibians after going through the state of fish and the like, and then have evolved into mammals after going to land. This is called generation of a system, and the system repeats a process from fertilization to cell division in a human body, reproduces a morphology at an evolutionary stage, changes every moment, and gradually grows into a human child. Thus, the process of growing human children from the forms of fish, amphibians, and the like at birth also indicates that physical characteristics from the time of life occurring on the earth are inherited at the genetic level in present human beings. Therefore, it is considered that small fish and the like which are considered to be ingested in the era of fish and amphibian are important nutrients for human beings at present. That is, it is considered that the basic micronutrients required for human beings are not exactly the almost intact reproduction of the micronutrients possessed by a whole fish? A complete small fish is rich in calcium, iron, vitamins, DHA, EPA, peptides and other extensive micronutrients. In addition, since the dried sardine is obtained by directly cooking and drying the whole small fish, the nutrients of the small fish can be taken as they are. The whole fish may be small or large, and it is important to take the whole fish from the head to the internal organs as it is.

In view of this, the center of the micronutrients of the nutritional supplement of the present embodiment is dried sardine. The micronutrient of the dried sardine is used as a central support and is added with the micronutrient of various seeds and the like. The seeds of all kinds are sufficiently rich in the more important essential micronutrients for linking the life generations. Furthermore, natural salt (particularly preferably rock salt) rich in minerals is added thereto. In the body of a modern person, the mineral ratio of body fluid in which cells float is approximately the same as the mineral ratio of seawater at the time of birth on earth. Rock salt collected around the world also contains mineral components close to this seawater.

In addition, the addition of many types of cheese further expands the nutrient range by lactic acid fermentation of cow's milk, which is rich in essential micronutrients necessary for the maintenance of life, which are necessary for the lengthy pace of life of mammals.

Based on such an idea that has not been found so far, a cookie formed by combining the following food materials has been studied.

As a material of the cookie of the present embodiment, wheat whole wheat flour, sardine dry powder, seeds (almond, pine nut, walnut, sesame, etc.), rock salt, honey, olive oil, bean paste, cheese (preferably hard cheese such as eaton (Edam) cheese and gruyare (Gruy ore) cheese which are more complicated to ferment) are preferably used, and other types of cheese produced in europe may also be used. Furthermore, the dried sardine is easily used as a whole fish. The whole fish, that is, the whole fish including the head, the internal organs, and the like may be larger than the dried sardine.

The reason for using such a material is basically considered as follows.

1) It is considered how to center micronutrients, which constitute the basis necessary for life-sustaining development, which are essential for our body cells once in the form of fish and today as mammals, and to include widely abundant micronutrients in cookies.

2) It is also considered how to add these raw materials to the cookie without missing and destroying the micronutrients they contain.

3) It is considered how the micronutrients contained in the cookie can be efficiently digested and absorbed.

4) It is considered how to condition these materials and impart a good taste with their own pastry making techniques.

With respect to the foregoing 1)

The materials used in the cookie are selected based on the following considerations.

[1] Seeds, for example, fruits of trees such as those found in san Nei Wan mountain cemetery, etc., are food materials that have been inherited by humans since the original times, and contain more basic micronutrients that link the generations of life. Therefore, pine nut, walnut, almond and sesame are added. The semen Pini, semen Armeniacae amarum, and semen Sesami are from Spain, and from Juglans regia. In addition, other seed classes may be added.

Of these seeds, almonds harvested in the rain-poor inland region of spain are believed to be extremely rich in essential micronutrients. If the crushed almond is added to the cooked rice and the cooked dish, the effect of treating chapped skin, stomatitis, etc. in a short period of time can be obtained. This Spanish produced almond is indispensable in the seed group.

[2] The selection of salt is very important. According to the experience of the present inventors, we considered that rock salt produced in Mongolia is rich in minerals most essential to Japanese cells. Therefore, the rock salt of Mongolian origin was selected to be added as one of the materials of the cookie. Chemically refined salts of NaCl alone can cause damage to cells, and the ideal micronutrient-rich Mongolian rock salt is not concerned about this and is also an important mineral supply. In addition, the minerals of natural salts also have the effect of inducing the taste of the material.

In addition, the salt must be added in sufficient quantities. The amount of salt added directly is small, but if salt contained in the soybean paste and cheese is added, the amount of salt is considerable, and the salt is a taste which exerts the effect of salt. The amount of salt is important. Now, although common salt is considered to be detrimental to health, the present inventors consider this to be a complete misunderstanding. The ratio of the body fluid soaked with human cells to seawater can be said to be the same. Therefore, natural salts having the same composition as seawater are considered to be harmless to the human body. Although only chemically refined salts of NaCl may be harmful, if they are natural salts having the same composition as seawater, they are considered to have no possibility of being harmful to the human body because they have the same composition as body fluid. In addition, the human body has a function of discharging vitamins, minerals, and the like, which are more than necessary, to the outside of the body. Since the salt can also exert the same function, the amount of salt is not problematic in this regard, and it is necessary to add the salt sufficiently.

In addition, it is believed that the salt acts as a catalyst for the efficient chemical reaction of the micronutrients with each other. For example, even if micronutrients are abundant, if the salt is insufficient, the micronutrients are not efficiently absorbed into the body, which is held back empirically. According to the cooking method of the inventor's book "Fuxing (ごは Phi とぉかず, Zi ルネツサンス) for cooked rice and dishes", people who continuously ingest sufficient rock salt have not only no edema but also active metabolism, no edema, and a lot of face and body slimming people.

[3] Instead of butter, olive oil was added. Although butter is added to dough of general cookies, we consider that fat as butter of saturated fatty acid is not suitable for japanese body, and olive oil is added. Dough is made by adding this olive oil and baked. Butter is an animal fat, in contrast to olive oil, which is a vegetable fat. Furthermore, olive oil is rich in trace components useful for the human body. Namely, the olive oil is rich in squalane, vitamin A, vitamin E, polyphenol, chlorophyll, oleic acid and other effective components. Olive oil spanish olive oil, which according to the experience of the inventors appears to contain the most abundant micronutrients, was used.

[4] Further, dried sardine, dried bonito and soybean paste, which are food wisdom left by japan ancestors, were added. As described above, humans have also experienced such an evolutionary stage of fish in the sea to date. Thus, we believe that the dried sardine essentially contains essential micronutrients that are essential for present human cells. The dried sardine is made from domestic products. Small fish with retained head and internal organs as they are were used. In addition, dried sardines made in foreign countries may be used as well if the same is used as described above.

In addition, the soybean protein and other components are changed due to the action of food chain such as lactobacillus and yeast, so that the soybean paste has a wide range of micronutrients and is rich in basic micronutrients. The bean paste is made from domestic. Further, dried bonito is also fermented to expand the range of micronutrients, and naturally, a product made in a domestic world is used.

Cheese is also a milk-rich protein, and is added because it is rich in basic micronutrients of mammals. The cheese is obtained from Netherlands and France. The honey is added considering that it contains very rich essential micronutrients for sustaining the oviposition energy and birth of life of queen bee while culturing larvae. The honey is made by domestic method. In addition, various micronutrients are changed while the dried fig is dried, and the range of the micronutrients is expanded. Fig is a small number of fruits that can ingest pulp and seeds, i.e., all fruits, and is considered to have a very wide range of micronutrients. The fig is produced by Turkey.

[5] Many japanese people now generally consider the food materials produced in japan to be very good, but this is not the case from various data. It is also shown in public data that various food materials are also significantly deficient in micronutrients compared to the past. The inventors believe that the deficiency of micronutrients in real-world situations is more severe than these data.

Therefore, according to the experience of the present inventors, that is, the experience of the present inventors in using food materials in europe and the like for nearly 40 years, food materials containing more abundant ideal micronutrients are strictly selected to produce cookies. Specifically, the food material of japan that is deficient in micronutrients is not used except for the soybean paste, dried bonito, and dried sardine, and as described above, the food material of foreign origin that contains sufficient micronutrients is used.

About 2)

[1] Conventional supplements are made by crushing, disintegrating various raw materials and extracting a portion of them. In this case, many minerals and vitamins are damaged or lost by the extraction process.

To overcome this problem, the raw materials are added to the cookie as is without processing. For example, pine nuts, almonds, dried sardines, and the like are added as they are, or slightly pulverized so that damage due to frictional heat does not become large, and then added.

[2] Usual supplements are packaged like capsules or green juice (spinach puree) etc. In this case, there is a disadvantage that vitamins are destroyed by high-temperature sterilization and heating under high pressure.

To overcome this problem, the raw materials are added to the cookie as is without processing.

About 3)

[1] The ingredients of various food materials are easy to digest and absorb by utilizing natural force. Specifically, olive oil and soybean paste are used.

The olive oil not only contains abundant micronutrients, but also has very strong capability of decomposing other food ingredients. Therefore, olive oil is added to the food material to make the dough of the cookie, and the dough is left in a cold place for one night to reach a state of easily absorbing other food material components. In addition, olive oil also has the effect of promoting digestion and absorption. That is, bile produced in the liver is used for digestion and absorption of food nutrients, and is transported from the bile duct to the duodenum through the gallbladder. Olive oil can be said to promote digestion and absorption by stimulating the movement of the gallbladder and bile ducts.

Similarly, bean paste is also abundant in micronutrients itself, and according to the experience of the present inventors, other food ingredients can be decomposed into easily absorbable states, and thus, it is added as with olive oil. For example, as 1 example, an example of two women diagnosed with endometriosis will be described. One of the two women eaten the dried sardine daily without any improvement. Another person who is said to need an operation takes a sauce soup with dried sardine added thereto according to the inventor's book "reviving of rice and dish" and returns to a state of completely not requiring an operation within about two months from the start of taking. This is considered to be because the sauce soup easily absorbs the components of the dried sardine.

[2] Cooking and heating are performed as a daily habit of human beings. [a] For example, "green juice" in retort packaging, heat treatment is performed at a high temperature, a high pressure, and at 100 ℃ or higher to improve the storage stability. This destroys many vitamins and makes natural decomposition and absorption difficult. [b] Generally, various substances are extracted to prepare capsules and tablets, and the efficiency of digestion and absorption of the substances is deteriorated. For example, if a commercially available vitamin preparation or the like is taken, the urine turns yellow after about 1 hour, and many of the micronutrients contained in the vitamin preparation are excreted into the urine.

To avoid these problems, nutritional supplements are made by "grilling" by conventional methods when cooked. That is, the cookie is simply baked in an oven. By this baking in an oven, the micronutrients are not substantially destroyed, and good compositional changes are made by moderate heating.

This cooking method of grilling has been carried out by human beings in their daily lives in the history for a long time, and the human bodies have been adapted thereto. That is, since the organs of the body are gradually used to and changed to be suitable for the change in the ingredient of the food material by the roasting, the digestive absorption can be naturally and efficiently performed.

[3] Selecting food materials suitable for the dietary habits of Japanese. That is, it can be absorbed more efficiently by adding dried bonito, soybean paste and dried sardine to a food material particularly suitable for the body of Japanese.

About 4)

First, when a cookie was tried, the taste was too strong and too pungent to be suitable for the taste of the consumer, but the taste could be harmonized and the taste could be imparted by a technique based on the experience of the present inventors in producing french desserts in about 40 years. Specifically, the cookie is made as follows.

The basic considerations for the manufacture of the cookie are as follows.

Although "homology of medicine and food" is commonly used, the inventor's personal understanding is that aspects related to medical treatment are not substantially related to diet. There is a thought tendency that drugs are used to treat a disease when the disease is caused by a gene. It can be seen that the most narrow sense of the physician is that the subject of each physician is much more subdivided, and the physician focuses only on the symptoms of his own scope of responsibility, and even if the other parts are injured, the physician can treat the symptoms of his own scope of responsibility. They cannot treat the disease in a way that they have organic links throughout the body.

Moreover, they forgot the fact that the organism's body is a well understood structure of the altered form of the micronutrients contained in food. In addition, they forget that once formed tissues are constantly regenerated into new cells by constantly supplied micronutrients, and thus can maintain their original functions.

Furthermore, modern nutrition freely manipulates the very limited specific micronutrients that modern people are able to understand, but mistaking a full understanding of the body's overly delicate and complex body structure.

To date, what is known through human science is rare, and the unknown world is not known to be endless.

It is believed that the cookie of the present invention first organically links the human body of the seven-zero eight-powder for medical use. The micronutrients are fully supplemented to all cells, and each cell is activated, so that the original function of each cell is recovered.

Furthermore, it is considered that the cells are organically connected to each other, and that a good energy immunity which the body originally has is created without depending on a drug or the like.

Further, instead of analyzing the small pieces based on very limited nutrients, the micronutrients contained in food have been searched for and enriched based on the original taste determined by human DNA.

a) At the start of the trial production, the following points are clarified.

1. In order to provide all the components such as lipids and carbohydrates, which are necessary energy sources in the daily diet of human beings, with such a cookie, it is impossible to obtain the required intake amount, and various micronutrients are prepared as widely as possible without being biased to specific components.

2. Such cookies are always supplementary, first of all on the premise of an ideal daily household diet. The aim is to increase the amount of micronutrients which cannot be covered or are not in sufficient amounts in such a daily domestic diet.

3. The dietary life of people is basically that of family meals, and the reunion, the talk and the pleasure of tasting delicious foods can deepen the connection among the family members and promote the familiarity and the growth of the human beings. However, in japan, micronutrients cannot be sufficiently supplemented for various reasons such as a lack of micronutrients derived from food materials such as vegetables. For example, housewives have been unable to adequately supplement micronutrients necessary for the human body and cells for various reasons, even though they are preparing daily meals with hearts. The basic idea in making such cookies is to positively compensate for this deficiency.

b) Repeat improvement in trial production

At the beginning of the trial, it was thought that it was desirable to add a larger amount of dried sardine as the structural center of micronutrients. However, if the sardine is dried too much, the smell becomes strong, and the evaluation is not good in terms of taste.

It is considered that, in this cookie supplement, it is assumed that the daily intake of dried sardine is a prerequisite to some extent, and that ingredients other than dried sardine should be added sufficiently to reduce the amount of dried sardine by half and suppress the odor. In addition, in order to hide the smell of the dried sardine, bean paste is added, and the flavor and taste thereof are increased.

In addition, water is added to the powder in order to control the chewing feeling of the cookie. Although water should be added for binding the flour firmly, if the water is too much, the protein in the wheat flour binds with the water, gluten (bran) is excessively formed, and the chewing feeling becomes too hard. Moreover, the taste was deteriorated.

It is therefore intended to make the dough firm and firm with the lowest amount of water required as possible. In order to suppress the water as much as possible, a method of sprinkling water little by little on the powder or the like with a round spoon or the like and then mixing is adopted.

In this case, in order to make the dough firm, the seed and the like are all cut together with a food processor, and then mixed into a powder, so that the handling property is good, but the appearance is kept large as it is in order to impart a chewy feeling and to improve the taste. The addition of almonds in the form of powders and cut into small particles causes a change in the chewing feeling.

In addition, in order to alleviate the odor of dried sardine, dried bonito and the like and change the smell into a fresh smell, spices such as cinnamon, nutmeg and the like are added. Further, according to the experience of the present inventors, cinnamon has an effect as a natural strong antioxidant, and thus is added while considering its effect as an antioxidant.

Furthermore, the final taste was adjusted according to the technique based on the long-term experience of the inventors in making french snacks and the perception of taste.

In general, in supplement foods, there is almost no adverse effect on the taste, and almost no tasteless dry taste, and in this case, the tasteless dry taste is already boring and cannot last. That is, even in the case of a nutritional supplement food, by providing a cookie with a delicious taste, daily intake can be continued easily and with greater ease.

Further, the cookie can be ingested as a dish for giving off alcoholic beverages such as beer and wine, and is very suitable for alcoholic beverages from the viewpoint of the material thereof, and can be ingested with micronutrients while being consumed.

The above point 4 is a main aspect of the nutrition supplementary food of the present embodiment, and based on these considerations, the cookie relating to the nutrition supplementary food of the present embodiment is manufactured by the following steps.

The ratios of the materials used are as follows.

3600g (34.18 weight percent) of one or both of whole wheat flour or whole rye flour, 120g (1.14 weight percent) of sardine dry powder, 120g (1.14 weight percent) of bonito sliced into thick pieces, 2400g (22.8 weight percent) of seeds [ 480g (4.56 weight percent) of almond powder, 480g (4.56 weight percent) of pine nut, 480g (4.56 weight percent) of walnut, 480g (4.56 weight percent) of crushed almond, 480g (4.56 weight percent) of white sesame seed, 72g (0.68 weight percent) of rock salt, 720g (6.84 weight percent) of eaton (Edam) cheese grain, 360g (3.42 weight percent) of grated gruyere (Gruy) cheese, 960g (9.12 weight percent) of olive oil, 960g (9.12 weight percent) of soybean paste, 840g (7.98 weight percent) of water, 360g (3.42 weight percent) of honey, 7.2g (0.07 wt%) of cinnamon, 12g (0.11 wt%) of nutmeg. The total amount of these materials was 10531.2g, and the cookies were produced using these materials in the following procedure. In addition, as the cheese, other types of cheese produced in europe may be added in addition to the aforementioned eaton (Edam) cheese granules and the like. Further, other types of perfumes may be added depending on the ratio and the change of raw materials. In addition, Cordyceps sinensis and reindeer horn having energy recovery effect may be added slightly. Further, a small amount of clam shellfish which has a recovery effect on the decreased liver function, a healthy bovine or porcine liver, or the like may be added.

1) Dissolving the whole amount of the rock salt and the soybean paste in the whole amount of the water and the olive oil in advance and mixing;

2) placing the dried sardine in a food processor, and carrying out micro-crushing;

3) transferring the whole rye flour into a bowl, and mixing all the materials except the material in the step 1 in the bowl;

4) 1/5 for making the total amount of the water, olive oil, rock salt and soybean paste previously mixed in the step 1 be sprinkled as uniformly as possible on the material in the bowl mixed in the step 3 by a spoon, a round spoon or the like;

5) then, kneading and mixing the powder absorbed with water and olive oil with fingertips;

6) then, the surface was flattened, 1/5 which was the total amount of the water, olive oil, rock salt and soybean paste previously mixed in the step 1 was again sprinkled, and mixing was performed as in the step 5;

7) repeating the above step for 3 times, mixing the whole amount of the water, olive oil, rock salt and soybean paste previously mixed in the step 1;

8) if all of the water and flour are added, a small lump of water and flour gradually forms. It is consolidated into a large dough with only two-handed pressure;

9) adding the mixture little by little in a metal mold (40 cm in length, 60cm in width and 4.5cm in depth) coated with plastic film, and pressing with strong force to make no gap;

10) after all the components are added, the surface is pressed by a rolling pin and the like, and the surface is flattened;

11) placing in a refrigerator below 5 deg.C overnight to make it firm and firm;

12) the next day, the slices are first cut into rods with the width of 4.5cm and then cut into slices with the thickness of about 5 mm;

13) placing the baking pan (baking sheet) at intervals of about 5 mm;

14) then, the mixture was placed in an oven.

Baking at 170 ℃ for 17-18 minutes.

1) Baking until the surface and the bottom become a thick baked color, and as shown in fig. 1, a cookie 1 in which particles of seeds and the like are mixed on the surface can be seen is produced.

2) Taking out from the oven, and placing on a net for cooling.

3) Cooling to about 20 deg.C, bagging, and storing in the absence of moisture with desiccant.

The above production method is slightly changed depending on the characteristics of each material with the change in the ratio of raw materials or the addition of raw materials, but the basic production method is as described above.

Moreover, the shelf life is about 45 days from the production day. Although the aforementioned cookies do not decay, fats are gradually oxidized when they are left for a long time, and thus the shelf life is about 45 days for the sake of quality safety. In addition, in the experiment, after 2 months, there was no change in other perceptually distinguishable degrees such as unpleasant odor and taste.

In addition, a trace amount of cinnamon (cinnamon powder) may be added to retard oxidation. This is what the present inventors have recognized empirically that fat oxidation can be delayed by the natural antioxidant power of cinnamon.

Examples

Next, an example of 4 subjects in group 1 will be described with respect to the change in body when the aforesaid sardine dried cookie is actually eaten. The details of 4 subjects were 4 persons in total, namely, 59-year-old, 53-year-old, 1 person in women and 2 persons in 20-year-old women, and the change in body when the sardine cookie was actually eaten was as follows.

The sardine dry cookies are continuously eaten by 2 to 3 pieces each time together with meals in the morning and at night every day. As a result, physical changes as described below are caused.

[1] Ten days later

The subject 4 common variations are as follows.

The skin is glossy and gradually very moist.

The touch of the skin also becomes smooth.

At the same time, the face darkness is eliminated, surprisingly becoming very white.

[2] After 1 month

2 women older than 20 (of which 1 suffered from ulcerative colitis.)

The body blockage is discharged and fatigue is not felt.

Moreover, the color of the gas was very good and appeared ruddy.

None of 2 people felt dysmenorrhea and did not need to take pain relievers.

1 person cured severe chronic diarrhea.

1 person cured ulcerative colitis, which is a difficult condition for which no effective treatment method is established in modern medicine.

[3] Other variations of the inventors

Knee disease (feeling very painful) that occurs with age disappears in about twenty days.

Body hair, which is gradually scarce, grows to the same extent in the short term as in the young. Hair was increased and white hair was not previously apparent.

The scar of the operated inguinal hernia was improved 3 years ago. After the operation, the pain was not eliminated and swelling appeared, and the pain was intensified from the beginning of the year, but the pain was substantially disappeared and the swelling was substantially eliminated around 20 days from the cookie consumption. It is considered that this is probably because the regeneration of cells becomes active and normal cells on the wound are revived.

The yellowing of the skin on the body is eliminated, and the skin becomes white as in the case of the young.

The body develops endurance and strength, and recently tends to lose its sluggish state, become conscious, and march forward.

Morning runs of around 50 minutes before work in the morning as a daily habit also become less strenuous.

[4] Other changes in 1 female of 53 years old

Liver function is restored. It is considered to be a side effect of hypotensive drugs and to have low liver function, and the condition of the patient is not improved even if the drug prescribed by a doctor is taken for a long time. In this state, the eating of the cookie was started, and the abnormality of liver function was eliminated as a result of examination about 20 days after the eating. The attending physician exclamates "why this is a calash".

[5]

Before the supplement of the cookie to which the present invention relates, the present inventors have greatly improved or completely cured atopic dermatitis, ulcerative colitis, pollinosis, endometriosis, chronic diarrhea, etc. with a very high accuracy by a new cooking method. The supplement to the cookie of the present invention is made based on many epoch-making results from multiple practices of this new culinary method, and further considerations.

According to the experience of the present inventors, it is considered that the supplement of such a cookie has a strong effect of activating and regenerating various cells throughout the body, and has a strong quick-acting property. That is, it is considered to bring about a great ability to cure almost all cells of the body and various diseases occurring therein.

This idea was derived from the inventor's experience in catering in the last 40 years, especially from frequent trips between japan and foreign countries, as evidenced by the results of the above-mentioned testees. This is understood to mean that the supplements to the cookies to which the present invention relates can easily obtain greater effects. From the above results, it is considered that the composition has a very high quick-acting property also for atopic dermatitis, pollinosis and the like.

[ Effect ]

The cookie according to the present embodiment is prepared based on the rule of thumb, as described above, obtained by observing what kind, quality, and amount of the micronutrients that are absorbed into the body by each subject by eating dishes, snacks, and the like can affect health. The subjects to be tested were prepared and eaten continuously according to the published book edited by the present inventors, i.e., the recipe of "Fuxing of rice and dishes" for the purpose of supplying abundant micronutrients. Although olive oil, dried sardine, and the like are not used as materials in the book called "reviving of rice and dishes" in the present embodiment, the book is edited based on the same idea as the present invention as a food for activating cells of the body.

The new idea of the application different from the 'Fuxing of rice and dish' is as follows.

1. Generally, in cookies belonging to the category of snacks, butter is not added, and olive oil is not used as a main fat component.

2. Similarly, dried bonito or sardine fine powder was not added to the cookie.

3. Even if the olive oil and the soybean paste are added for the taste of the meal, it is not because of the recognition that the addition is made for the purpose of promoting the compositional change of other materials, improving digestion and absorption.

4. Seeds are not known as a substance for maintaining life to the next generation and as a substance containing essential micronutrients for maintaining life growth, and are not added in various forms.

5. The opinion that the product of Japan is superior in taste and nutrition to the product of foreign countries has been almost agreed upon in Japan, but is actually the product which is the most deficient in micronutrients in the world like the United states. In this regard, the present inventors have found that the present invention is satisfactory from the past experience. There has been no case of reconsidering nutrition based on this idea.

6. The following ideas have not been proposed so far: in a daily meal, the cooking method used in daily life is most effective in digesting and absorbing micronutrients of food materials by the body without deteriorating the ingredients.

When the cookie is simply baked in an oven, the inside of the cookie does not reach as high a temperature, the micronutrients are hardly decomposed, and the like. In contrast, in general processing for supplement foods, extraction of specific substances by high pressure, high temperature sterilization, physical or chemical treatment destroys micronutrients. Moreover, many useful micronutrients are lost.

7. At present, the general theory is that NaCl causes damage to cells. It is generally believed that the amount of NaCl must be suppressed. However, in stark contrast to this theorem, the above example does not exist, considering that in order to activate cells, a sufficient amount of NaCl needs to be added along with abundant micronutrients, so that the NaCl is positively added to the supplement to taste rather salty.

The present invention has been made in view of these new points, and has devised a cookie based on an empirical rule obtained by observing how many subjects who eat the cookie according to the present embodiment can affect health. That is, the above is what the present inventors have empirically obtained and can be confident. Meanwhile, by observing more specific changes of the aforementioned 4 subjects, the following conclusions were obtained: the results of the experiments that can cure the diseases, i.e., can completely cure or greatly improve the diseases such as ulcerative colitis, atopic dermatitis, endometriosis, and pollinosis, which cannot be effectively treated at present, are certainly clear.

The cookie according to the present embodiment has an effect of maintaining and enhancing physical health, and can be easily ingested by anyone. Furthermore, the snack was easily eaten with a sense of eating, and had no disadvantage such as strong smell, and in the test, 8 out of 10 persons who eaten the cookie were evaluated to be very delicious. It is a nutritional supplementary food which can be enjoyed easily and pleasantly and can be continuously consumed for a long period of time.

[ other examples ]

Other examples will be described below based on tables 1 and 2.

Further, the total amounts of (1) to (6) in tables 1 and 2 differ depending on the amount of the food material added. Wherein, the total amount is obtained according to the actual formula in the trial production, and the ratio (percentage) of each food material is obtained.

In tables 1 and 2, (1) is based on the first completed product. The total amount was 9,451.2g, which was used to make 480 cookies. Thus, 1 cookie is 19.69g (9,451.2 g/480-19.69 g/block). All of (1) to (6) of tables 1 and 2 are unified into such a cookie 1 block 19.69 g.

The actual weight of each raw material in 1 cookie can be obtained if the weight (19.69g) of 1 cookie is multiplied by the ratio (percentage) of each raw material in each of items (1) to (6). The values are compared with each other.

Example) case (2) of Table 1

Ratio of dried sardine (%)

(360÷9,691.20)×100＝3.71％

Weight of dried sardine per 1 cookie

(9,451.2 ÷ 480 blocks ÷ 100) × 3.71 ═ 0.73g

Ratio of Olive oil (%)

(720÷9,691.2)×100＝7.43％

Weight of olive oil per 1 cookie

(9,451.2 ÷ 480 blocks ÷ 100) × 7.43 ═ 1.46g

Example) case (5) of Table 2

Total amount 8,490.20g

Ratio of dried sardine (%)

(120÷8,490.20)×100＝1.41％

Weight of dried sardine per 1 cookie

(19.69÷100)×1.41＝0.28g

Ratio of Olive oil (%)

(720÷8,490.20)×100＝8.48％

Weight of olive oil per 1 cookie

(19.69÷100)×8.48＝1.67g

960g in tables 1 and 2 was 1.

(3) improvement ratio case of Table 1

Dried sardine 0.25

Almond 1

Cheese 1

Honey, dried fig 1

Olive oil 1

Salt 0.075

Almond-containing seeds 2.25

Olive oil and sesame oil 1.25

(4) cases of reference (A) of Table 2

The amount of olive oil added becomes small because the absorption amount of olive oil is reduced due to the small amount of powder.

Since the amount of fines is small, the same amount of salt will be too salty and thus the amount of salt will also decrease.

Although it is considered that the effect of honey is increased, the amount is excessively sweet, and thus the improvement ratio according to (3) is decreased. (1) The first completion ratio, etc. is also reduced to half, i.e., 360 g.

In the (1) first pass ratio of table 1, since the ratio of flour was (5.08+ 33.01)%, the ratio of the food materials other than flour was

100-(5.08+33.01)＝61.91％，

In contrast, in (4) of table 2, since the ratio of flour is (27.14+ 2.78)%, the ratio of food materials other than flour is

100-(27.14+2.78)＝69.97％

69.97-61.91＝8.06％

In table 2 (4), the micronutrient group other than the meal was about 8% more than that in table 1 (1).

Other embodiments are described based on tables 1 and 2.

1) In the communication with the practicer of the cooking law of "reviving of rice and dishes" over 3 years, the following is a fact that it is difficult to change.

If the following substances are added in the necessary amounts together with a plurality of other various food materials, such as miso, rice, vegetables in dishes, and the like, which are taken every day, the cells are significantly activated, and various disease conditions are significantly improved.

Dried sardines, seeds (in particular almond produced in spain), olive oil produced in foreign countries (in particular in spain), soybean paste, natural salt (in particular rock salt produced in mongolia)

2) In addition to the above 1), cheese, honey, dried fig, dried bonito, walnut, and pine nut are added. These are added based on the past experience of the present inventors in order to further expand the types and ranges of micronutrients essential for life maintenance to 1) or more and to make the cell-activating ability stronger and more reliable.

The cookie of the ratio of the first completion ratio of table 1 was completed by trial runs focusing on taste. As a result, the activation and healing abilities of body cells are further significantly improved, and the health status of each monitored individual is further significantly improved.

[ examination of the range and amount of the types of micronutrients necessary to obtain sufficient cell-activating ability ]

1) The monitoring results for the first group of 2 women aged 20 are presented below.

(edible cookies is [ trial table ] (1) first completion ratio)

The first group of 2 women, monitored for age 20, first eaten 3 consecutive cookies per day, and experienced substantially no pain during the 2 nd menstruation from the start of the meal.

However, after 2 months, when the amount of food was reduced to 1 day and 1 piece, the physical condition was again deteriorated together with the complexion, and dysmenorrhea appeared again although not serious before.

Not only the menstrual state, pain, etc. of women, but also the overall health of women can be effectively measured. It is known that a person in a disease state such as atopic dermatitis, pollinosis, or ulcerative colitis has a high probability of severe dysmenorrhea or irregular menstruation.

Cells in the body are supplemented with sufficient micronutrients, and people in a healthy state feel mostly no pain at all, or hardly any pain.

Also, 2 people now eat 2 cookies per day. Under such conditions, the complexion became excellent and the physical condition was good as it was when 1 person who had the cuisine of "reviving of rice and dish" and 3 cookies were eaten every day in the home recently.

However, although another person who did not eat as well every day like the woman was healthy, the complexion looked slightly worse than when eating 3 pieces. And other such examples exist.

Similarly, people who eat cookies and food of 'Fuxing rice and dish' are considered to have early and obvious effect. That is, we consider that the previously exemplified woman, in addition to cookies, has a wider range of micronutrients provided to her cells from a variety of different food materials, including vegetables and the like contained in meals, making her healthier.

However, in both women 1 and 2, the food prepared in accordance with "revival of rice and dish" was not taken sufficiently at this time, and it was considered that the effect of the cookie was not obtained in a good health state by eating 3 pieces of the cookie continuously. That is, it is considered that if compared with a daily meal made with a larger amount of food materials such as vegetables, the types of food material groups contained in the cookie are smaller, but since these are a basic set of micronutrients such as seeds that are closely related to life, the increase in the number of the food material groups shows the same remarkable effect of activating cells.

In contrast, there are the following examples. Is a female of 30-35 years old. When the patient almost takes a meal according to the Fuxing of rice and dishes 2-3 times a day in 3 years, the physical state of the patient becomes unprecedentedly good. Nevertheless, further effects of the aforementioned cookies are apparent. Insist on eating 2 cookies per day. The skin that has become fairly smooth is smoother. After 12 days, the menstrual cycle was just matched with a little delayed, and no sleepiness before and after menstruation, no pain was felt at all, and the menstruation was forgotten. The skin became whiter and smooth after 3 weeks. Many items are washed during daily work, but the hands are not cracked at all.

2) That is, the following conclusions can be drawn from 1): when a micronutrient having a wider variety and range and a larger amount is ingested, it is preferable because the cells are activated.

In a broader aspect, it is considered important to ingest as much as possible all kinds of food material groups of 1) and 2) supported by the aforementioned various ideas and bases.

In more detail, it is considered that it is sufficient to simply increase the number of pieces of the cookie to be eaten until the clear effect appears.

For example, when 2 pieces of micronutrients are insufficient and no effect is obtained, a sufficient amount can be obtained simply by increasing 1 to 2 pieces, and an effect can be obtained.

As described later, according to the monitoring results, if the cookies of 3 to 4 pieces are eaten 1 day, the amount of intake per day is determined according to the standard, and the eating is tried for about 15 days.

Thus, if a good result is obtained, the number of blocks is continued, and if the effect is weak, the number of blocks is increased by about 1 to 2, and the condition of about half a month is observed while carefully observing the change of the disease condition.

Further, it should be noted that there is no fear at all if the above amount of several micronutrients, which are necessary for the body, are taken in the body due to the increase in the number of pieces to be eaten. It is considered that unlike carbohydrates and lipids, fat is not accumulated in the body but is regularly discharged to the outside without causing harm to the body.

It should also be recognized that the formulation of the raw materials therein is based on the experience of the inventors and has been tried many times, and the food materials considered to be effective according to experience are formulated in a manner not excessively deficient, and as a reality, the bodies of many people who continuously eat cookies unquestionably cause rapid and significant cell activation which has not been seen so far, and also the fact that various pathologies represented by the difficult and complicated diseases which cannot be treated by modern medicine can be said to be improved drastically.

This is understood to be derived from the following idea.

The most basic idea of such supplements is to expand and increase the range and amount of the basic micronutrient species as much as possible, to activate all cells in the body at the same time, to make the interaction between the cells better, and to improve part of the tissues and organs in the disease state at the same time due to the overall improvement. It is not a topical symptomatic treatment at all. The food material used therein is, according to the inventors' consideration, a basic food material which is very important for life maintenance, and should be sufficiently delivered to all cells. The various food materials used therein are effective for any cell, and the described food materials, that is, all raw materials except salt, are used in the maximum amount without particular consideration, and the micronutrients are fully supplied to all cells in an equal amount in principle, thereby bringing about health. If the amount and ratio of each raw material are designed to be different in size, the small amount and ratio may not sufficiently spread over all cells, and thus the ratio is designed to be sufficiently common to all cells. Thus, the designed ratios are those of tables 1, 2.

Based on this consideration, the improvement ratio of table 1 (improvement ratio (3) of table 1) which is considered to exhibit the most reliable, most rapid, and most clear effects described later is produced.

Repeating the above, and trying to change the mutual ratio of several used food materials and strictly verifying which ratio can obtain the most desirable effect, we think that it is more important to combine the above food materials to make a cookie. The overly complex interactions between the vast majority of micronutrients contained in food materials are beyond the knowledge of the present human being and, despite attempts to understand, are not readily apparent. If the ratio and the amount are changed, since the ratio and the amount are verified in absolute terms considering that each person has the most appropriate amount, it is more desirable to determine the ratio and the amount (number of pieces) of the food materials considered necessary corresponding to each person's respective state. That is, a cookie suitable for each individual is baked on the basis of 5 basic food materials, i.e., whole fish (dried sardine), seeds, natural salt, olive oil, and soybean paste, with the addition of other food materials.

The present monitoring results of the cookies obtained according to the first completion ratio of table 1 are as follows.

(1) Average size of average adult (more than 3-4)

(2) Adults with larger physique (more than 4 to 5)

The inventor (177 cm in height and 74kg in weight) eats 4 pieces in 1 day. Eating 4 pieces is due to the limited number of pieces that are currently still being made in the pilot stage. However, even with such number of blocks, it was felt that the cell viability was imparted as if the human appearance of the inventors was completely changed and the whole human became younger. Moreover, as the inventor's own perception, it is thought that better results may be obtained if 5-6 pieces are eaten more.

(3) 4-5 pieces (the average physique of female with ulcerative colitis is 1 day, 4 pieces can improve the disease condition) are eaten by patients with chronic and acute diseases

(4) People who do not take enough daily meals, people who solve 1 day meals almost outside, and people who solve meals such as ready-made home dishes, boxed meals, snack bread, instant noodles and the like often eat 4-5 pieces of meal

(5) It is considered that the first-time finished product of table 1, which is good in eating and has a remarkable effect, is sufficient for the person in the ordinary state of the aforementioned (2) who does not need a special emergency countermeasure.

(6) It is considered that the modified products shown in Table 1, in which the amount of dried sardine was 2 times as large as the amount of the first finished product and other food materials were added to the maximum, were excellent for the subject described in (4) above.

[ thinking of the blending ratio of food materials in modified products of supplement cookies (see (3) modification ratio in Table 1) with cell activation as the most important consideration ]

The types of micronutrients required for many and various cells constituting the body are considered to be very different and have a very wide range. The size and weight of 1 cookie is limited, and it is believed that this is the basis for the maximum amount of each food material to be added without being too insufficient, i.e. not considering which large or small food material is to be added, but rather for the equal amount of all food materials to be combined.

Based on the basic idea, the inventor's experience is followed to increase or decrease several food materials.

(1) We believe that it is important that the first finished product is palatable to eat. Even if the food is eaten at present, various raw materials are well balanced, and the food is delicious by anyone. In addition, there is a significant effect from this, and we therefore believe that this formulation is acceptable without particular urgency.

(Natural salt)

Common salt plays an important role as a catalyst for smoothly proceeding a chemical reaction between micronutrients.

The salt contained in the soy sauce, cheese is present in the formulation together with the amount of natural salt. About 2g if counted in 4 pieces of cookie per 1 day piece. In this amount, the taste of the cookie is sufficiently salty and delicious, and therefore, the upper limit is considered to be preferable. It is also meaningless to add extra salty salt which cannot be eaten.

On the other hand, the amount of salt required will of course vary depending on the size of the physique and is therefore adjusted by the number of pieces of the cookie. When a person goes on a business trip or a person at home cannot ingest a sufficient amount of salt due to taste of the person, a sufficient amount can be obtained by increasing the number of pieces of the cookie.

Although it is considered that the difference in effect does not appear significantly when the salt intake is reduced by about 10 to 20%, the cell activation is reduced when the salt intake is reduced to 1/3 or less.

However, even though the 1/3 amount is ingested by a person who controls the salt amount as much as possible according to the current nutritional and medical theories, the effect is relatively slow but certainly has the effect.

(Honey)

Honey if added at the same ratio as the other food materials in the mix ratio of the test of reference a of (4) of table 2, the cookie itself becomes quite sweet, and all people who eat it showed a refusal reaction in taste, thus being adjusted to 1/2.

(seeds)

Considering that the seeds are particularly important, the ratio of the whole amount of the seeds to other food materials in the improved product is adjusted to 2 times. The range is further extended by adding 5 seeds containing essential micronutrients for linking the life generations.

As far as the present inventors know, many people who like seeds such as peanuts, green beans, soybeans, and the like are healthy and spiritual. In addition, it is said that if the almond produced in Spain is ingested, the skin becomes beautiful and the cracked heel and the like can be cured. Moreover, if seeds are added to the cooked dish and soup, it does become very delicious and the body feels strong the next day after eating. The present inventors previously thought that seeds are an important kind of cooking liquor for rice and have been practicing this. The inventor is now often said that there is a youthful and beautiful facial skin that other men of the same age do not, which can be considered a result of the aforementioned practice. The inventor was 60 years old at the time, but considered skin in the 20 to 30 years old.

The seeds are delicious, so to speak, are rich in micronutrients required by the body, and the ratio is determined to be 2 times according to the real feeling obtained by the experience of the seeds. In addition, in order to further expand the range of micronutrients, a new addition of hazelnuts produced in Spanish was made.

(dried sardine and dried bonito)

(1) According to the first completion ratio, 0.25g of dried sardine was contained in 1 cookie and 0.75g in 3 cookies.

Such amount of dried sardine can achieve a variety of surprising effects. However, the intake of the dried sardine is considered on the premise that the dried sardine is eaten every morning and evening. In the cooking method of "Fuxing of rice and dish", the amount of dried sardines actually taken in is different depending on the amount of each taken after adding sauce soup, rice, etc., and about 2 to 3g is taken per person per day. This amount can treat atopic dermatitis and the like which have not been rare so far. Moreover, in addition to this principle, the amount contained in the cookie is sufficient.

Further, if the amount of the dried sardine is increased, the fishy smell of the dried sardine becomes strong, and the natural and sustained delicious taste which is easy to eat is lost.

(2) However, for the sake of caution, a cookie was experimentally prepared in which the dry sardine ratio in the first completion ratio was adjusted to 3 times (360g), 0.73g was added to one piece, and 3 pieces were ingested to 2.19g (see (2) dry sardine enhancement ratio in table 1). Then, 2 women of the same 20 th year old were monitored.

The case where 2 cookies of the first completion ratio (0.5 g of dried sardines of 2 cookies) were eaten until now was changed to a cookie in which the dried sardines were fortified by eating 1 cookie, and the passage was observed. As a result, the amount of the dried sardine in 1 piece of the cookie was increased to 1.46 times, and the amount of 1 piece was 0.73 g. All food materials except the dried sardine are reduced to 1/2, and the good change is that the dysmenorrhea of 2 persons becomes lighter and the defecation of one person is smooth. However, the adverse change was that 2 people got late and drowsiness could not be relieved in 1 day. Moreover, one person can catch a cold easily.

It is considered that the drowsiness and the tendency to catch cold are caused by the inactivation of cells of 1/2 which is a food material other than dried sardine. However, in this case, a favorable change such as reduction of dysmenorrhea caused by the increased sardine trunk is that sardine trunk brings a great effect on the genital system, and thus more amount than the first completion is suitable.

From the results of the above (2), in the finished product (improvement ratio of (3) in table 1) in which the effect is more important than the taste, the amount of dried sardine increased to 2 times (240g), the amount of dried sardine increased to 0.46g in 1 piece of the cookie, and the amount of dried sardine increased to 1.38g in 3 pieces of the cookie. From this, it is found that if the amount of dried sardine is increased, even 1 piece of sardine is increased, there is a case where the result is partially good for the body. At the same time, as a conclusion, if the taste is adjusted, the more the amount of dried sardines is, the better up to a considerably high level, which is confirmed by further monitoring.

(cheese, bean paste, dried fig)

It is considered that the ratio of the 3 kinds of food materials to the other food materials is 1.

(Olive oil and sesame oil)

In the first finished product, sesame oil and olive oil used together to expand the range of the oil and fat micronutrients were mixed together to obtain a ratio with other raw materials. However, olive oil is extremely important because it is rich in micronutrients and has the ability to readily desorb other food materials. The ratio of only olive oil to other raw materials was calculated for the following reason, thus increasing the amount.

Even in flu, the effect is surprisingly great if about 10g per day is added to bread to keep the skin smooth all the time.

In the cooking method of the Fuxing of rice and dishes, 20-30 g of the cooked rice and the cooked dishes are taken by 3 families in 1 day, and 7-10 g of the cooked rice and the cooked dishes are taken by each family in average, so that the physical state is obviously improved.

In addition, in spain, which takes olive oil in large quantities on a daily basis, obese people are really few, and the skin is beautiful and energetic. Further, it is said that a large amount of olive oil is taken, and thus many people have a long life.

Spanish olive producers, who have traded with the inventor, often add olive oil to their meals. Each person takes 20-30 g of olive oil. If go to Spain, the inventors would ingest the same. However, the stomach is never indigestible. Conversely, at the end of a meal, the abdomen will be too comfortable, just as one wants to eat from the head again. The digestibility of olive oil is really surprising. In spain, the inventors also ingested olive oil continuously with a group of food materials rich in micronutrients, so the whole body was full of strength and the sleeping time was sufficient to be about 5 hours.

In the first finished product, the amount of the cookie is 1.5g in 1 piece and 6g in 4 pieces, so that sufficient effects can be obtained. Moreover, in order to deliver all cells in the body reliably, it was increased to the same amount as other core raw materials such as seeds or cheeses, 1.84g in 1 piece and 7.36g in 4 pieces.

(achieving the basic consideration of improved mix ratios with cell viability as the most important point)

Although there are surprisingly various effects in the first completion ratio, the (3) improved formulation of the food material shown is considered as being expected to have the maximum effect on the activation of all cells in the body as described above. By improving the completion ratio, the improvement is more surely made to have a larger effect on all cells. Moreover, it also shows an unexpectedly strong quick-acting property as described later.

Most important is the actual intake. Finally, the cell activity, the magnitude of other effects, and the speed are not the ratio between food materials but the actual intake amount. In order to be able to effectively ingest all food materials only in the necessary amount, the ratio between the food materials is determined.

Even if the ratio between the ingredients is appropriately changed, if the eating amount is increased, that is, the ratio is changed from the original eating of 1 piece of cookie to 2 pieces, the first completion ratio and the improvement completion ratio shown here are approached, and the effect is increased. Of course, several food materials may also exceed the amounts shown here, and each time the number of pieces is increased, all food materials approach the amounts desired here. If all the materials except the modified food of flour and water are added, the amount of micronutrients will be increased if 3 pieces of cookies are eaten, no matter what the ratio of each food material, so that the effect of more than 3 pieces is achieved. If the amount of all substances other than powder and water in the improved product is reduced by half, the amount of micronutrients is greatly insufficient, and therefore the effect is reduced by half for the same number of pieces of cookies. However, even with the cookie having the half-reduced amount of the ingredients, if the cookie is eaten at 2 times of 3 pieces, that is, 6 pieces, the same effect can be obtained. Can be adjusted according to the usual food intake of the person taking the food. Moreover, excessive intake is somewhat painful for the person who ingests it, and is also undesirable from the viewpoint of the amount of energy intake.

Although the effect is halved if the food material amount of the improved product is halved, the effect is not so different if only slightly reduced by about 10% to 20%. The reason is that, as in the first completion ratio in which several kinds of food materials are slightly reduced as compared with the improved product, a large effect is obtained, and this degree of small reduction, even if the number of pieces of the cookie eaten is not increased from 3 to 4, a correspondingly large effect can be obtained because of the approach to the amount of 3 pieces of the improved product.

There are examples that support this from the opposite direction. In this case, the above-mentioned women aged 25 to 29 suffered from severe pain and nausea during menstruation, and were significantly improved by the first 3 cookies, and the complexion was also reddened.

In the ratio of (4) reference a of table 2, 3 cookies, which are relatively increased in the amount of micronutrients in one cookie with less powder, were eaten as much as before. If (1) the first completion ratio is compared with (4) the amount of each raw material contained in 1 block of the cookie of reference a, (4) each food material of the cookie of reference a is about 8% more as described below.

(1) 100% - (flour 5.08+33.01) ═ 61.91%

(4) 100% - (powder 2.89+27.14) ═ 69.97%

The yield is 69.97-61.91 ═ 8.06%.

However, this increase in extent does not have the novel effect of causing a stringy stringiness, at least in the short term, in cells that have been sufficiently activated by (1) the first completion.

Thus, the results of a small (10-20%) reduction and an increase in cookies over (1) the first time completed formula are clear, and therefore no monitoring is required.

[ compounding ratio to be confirmed and monitoring on the third group ]

If other food materials which are used as the basis of the food material group, such as dried sardine, natural salt, almond, bean paste, olive oil and the like are added according to the weight, and are greatly reduced by 30-50 percent, or other food materials are newly added; or the food materials other than the above-mentioned food materials are completely removed, it is necessary to verify the above-mentioned situation. Examples of such verification are (5) reference B, (6) reference C of table 2.

(5) Reference B is to not change the basic dried sardine, seeds, olive oil, soybean paste, salt so that they are the same as (1) the first completion ratio, and the other substances are halved. (6) Reference C is to mix only 5 food materials as the basic with the flour.

(5) Reference to the monitored women in B, 25 to 29 years old, the "revival of rice and dishes" has been practiced in the last year, with a recent good condition.

In the morning 3 days after the start of eating, the facial edema disappeared as early as usual. After half a month, the complexion turns white a bit.

(6) In the monitoring of reference C, women aged 25 to 29 did not eat the meal according to "reviving of rice and dishes" and recently felt tired. The face is whitened a little by a little about half a month after eating, and the pollen disease which is serious every year becomes very mild.

In short, from these results, it is expected that about 50% of the effects obtained in the first finished product and the improved finished product can be obtained at present even if the ratio is changed appropriately or several kinds of food materials are removed according to the consideration of selecting the food material group and the cooking method.

However, even with an effect of, for example, 50%, a daily diet, which has been unsatisfactory so far, is supplemented with only very deficient micronutrients, and a person in a state in which cell activity is extremely inactive has a greater effect than before, and both physical conditions and diseases are greatly improved.

The "food material group" selected by such consideration has not been available. Further, it is a fact that various diseases which modern medicine called incurable can be improved in a surprisingly high ratio in a short period of time by such food material group.

[ and group 2 monitoring results ]

The following are results obtained by (1) first completion ratio of table 1.

[ Basedow disease (Basedow disease) female cookies 3 days 1 for 35 to 39 years old ]

On the 10 th day after the start of eating, the particularly serious shoulder pain which has not been solved has disappeared and the body becomes light. Moreover, the back of the hand also becomes very white.

Half a month after the start of consumption, the patient was examined for babysbreath and said to have improved significantly without the need for medication.

At the beginning of the cookie, the condition has been restored to a considerable extent. However, recovery obtained by taking medicine alone is not true recovery, and repetition occurs in many cases. However, if micronutrients are continuously supplied through the blood vessels, recovery is faster and the improved state after recovery is stable. The results of future examinations are expected.

In addition, the reason that the woman wishes to monitor cookies is that, having been experienced in the past as having been aborted, the woman wants to build up his or her health, and in any case wants to produce his or her children, as they are now at the age of 40 years old. Further, in the case of the female, pregnancy was notified 3 months after the start of eating. By contrast with the pregnancy in the loving dog described later, it can be understood that the physical structures of the human and dog are not so different.

[ female atopic dermatitis aged 25 to 29 years 3 cookies for 1 day)

Atopic dermatitis has been suffered since before. The food prepared according to the 'Fuxing of rice and dish' is eaten from about 1 year and half ago. However, the disease is usually only 1 time in the morning, which requires 2 times in the morning and evening, and the disease is in a state of half way without death and stagnation.

The improvement is also achieved 1 month after the cookie is eaten, and the skin is called to be beautiful by other people. Moreover, inflammation of the knee and elbow parts, which has not been eliminated until now, is also substantially cured.

[ ulcerative colitis in women aged 35 years or so ]

The food prepared according to the Fuxing of the rice and the dish is started to be eaten, and 3 cookies are continuously eaten every day.

After one month, almost certainly bleeding will disappear every time the year is busy, and the number of medicines for doctors is reduced to 1. The weight began to increase gradually and the complexion became better.

Shortly after this, the inventor encountered the woman who previously had only a thin, bone-like, pale complexion of bone and skin that completely disappeared. The face is full, and the face color is changed into pink which is healthier and more beautiful compared with other ordinary people. This is considered to be a near complete cure.

[ monitoring results by improvement ratio ]

Of the 3 subjects, the first group was 2 women aged 53 and 16 years old, and the second group was 1 male, which were named after Panthenar and the inventor of the present application.

In the first group, the face of both people became more white and tender and glossy after about half a month of starting to eat the cookie.

In any case, the two people become agile and numb, and strongly feel that strength is gradually recovered.

The second group of men suffered from severe atopic dermatitis. Surprisingly, the facial ulceration almost disappeared after about 12 days from the start of consumption. All people are completely surprised.

Furthermore, he started to eat a meal and a miso soup made according to "Fuxing of rice and dish" with a cookie.

[ other monitoring ]

No special problem on health of nurses over 30 years old is basically not in practice 'reviving of rice and dishes'.

Night shift is a 3 shift. The bellied state becomes better about 1 week after the start of eating, and defecation is improved. Before that, fatigue is increased particularly from late afternoon, and it takes much time to enter the working state, but the situation is gradually alleviated. Fatigue after work for about 2 months is also reduced.

The body's normothermic temperature is increased from 35 degrees to 36.5 degrees, perhaps with the influence of a cookie. Moreover, the woman had a very poor, rather dull, face due to chronic fatigue from night shifts. After two months, people and surrounding people all find that the darkness disappears and the skin color is really white, and the people feel glossy and moist.

As described above, the number of monitoring is small, but both of the persons in good physical condition and the persons in bad physical condition self-perceive the improvement in physical condition in a short period of time. All monitors found improvement. Moreover, the disease is improved or completely cured in different parts of the body that are monitored. This is believed to be evidence that such cookies, as previously described, replenish all cells of the body with sufficient micronutrients to gradually activate all cells.

Further, it is considered that it is significant to confirm that the normal body temperature of the body rises from 35 degrees to the first half of 36 degrees by monitoring the normal nurse. This is believed to be due to the significant activation of all cells in the body by the micronutrients in the cookie.

[ use example of Cookies ]

The uses that the aforementioned cookies can consider are as follows.

1. Supply of micronutrients to people with irregular dietary life

For example, it is useful as a micronutrient supplement for students and individuals who live alone and eat to become tigers away from parents and families.

2. Postoperative nutritional supplementation

Since it has an action of activating cells of the body, it can be used as a micronutrient supplement food for attempting repair of scars and early recovery.

3. Can be used as a micronutrient-supplementing food for cases where urgent cell activation is required, such as ulcerative colitis and endometriosis.

4. Can be used as a micronutrient supplement food for providing potent energy to body cells and recovering symptoms of severe atopic dermatitis and pollinosis.

5. Can be used for supplementing the most deficient micronutrients such as micronutrients.

6. Can be used as auxiliary food for recovering fatigue of people with fatigue.

7. Can be used for inhibiting function deterioration and aging of various parts of body caused by aging of cells with aging, and keeping young.

8. Can be used for moistening and smoothing skin of face and whole body. In addition, it can be used for removing spots and darkness from the face and whitening the skin.

9. In many cases, the effects cannot be obtained by using only these substances in hair growing agents, energy enhancers, and the like. However, if the cookie is taken from time to time, the cells are activated and have been experienced in person as having a significant effect on hair growth, energy recovery, and the like.

10. It is understood that the cookie of the present invention activates cells of the body, and thus can exert a totipotent effect on various diseases of various parts of the body.

Industrial applicability

In the above embodiment, the baked cookie is eaten as it is, but may be used as a material for other snacks and the like. In this case, the same operation and effect as those of the above embodiment can be obtained.

In the above embodiment, the dried sardine is finely pulverized and mixed into the cookie, but the dried sardine may be used as it is when it is a small fish. When the dried sardine is desired to enjoy the original taste, it can be used without being crushed.

The mixing ratio of the materials described in the above embodiment is not limited to the above, and may be changed according to additional materials and applications. Specifically, the raw materials include whole fish (dried sardine, etc.), seeds, natural salt, olive oil, and soybean paste, and other food materials may be added according to the person who eats the raw materials. By combining these substances according to the person who has consumed them, the micronutrients can be more efficiently taken.

In the above embodiment, as the nutrition supplementary food, a cookie of a solid material and a powdery food sprinkled on rice have been described as examples, but may be in the form of a paste. For example, all the materials may be mixed to prepare a paste for use. In this case, the food can be used together with food materials during cooking, or can be coated on toast bread instead of butter, or can be eaten on rice with the feeling like Nori salt-cooked seafood (tsukudani), and can be used in various ways.

If the basic 5 kinds of food materials, namely whole fish (dried sardine), seeds, natural salt, olive oil and soybean paste are reduced by 30% or less, the effect close to the original state can be obtained. Moreover, a great improvement in physical condition was observed even at 1/3 levels for persons who were physically ill who continued to ingest meals significantly lacking micronutrients.

In the above embodiment, the steps from the mixing of the materials to the baking may be performed manually or may be performed mechanically and automatically.

[ application example as a micronutrient supplement for cell activation other than the cookie form ]

In the formula of the cookie, the powder and water have the following functions: various food materials as micronutrient sources are made in the form of cookies having natural deliciousness so that they can be continuously ingested by anyone without annoyance. It is also one of the purposes of moderating the taste of the dried sardine, which is strongly flavoured, or moderating the surprising and unpleasant taste resulting from the combination of generally unexpected food materials that neither one has experienced by coating with the starch of wheat flour, thereby resulting in a deliciousness. Further, since the ingredients and the like are not extracted from the food materials at all, but the food materials themselves are completely ingested, it is needless to say that even if the powder is not added in order to ingest the micronutrients in an amount corresponding to the amount necessary for 3 portions of the cookie, a large amount of micronutrients of about 45g must be ingested daily. This is quite difficult. Therefore, by adding the powder, it is made into a cookie form, giving it a delicious taste, and thus can be consumed in large amounts every day.

However, if taste is not specifically considered first, reducing or removing whole wheat flour from the formula, while proportionately reducing water, can achieve the same effect even in forms other than cookies. The reason is that whole wheat flour is naturally rich in micronutrients, but starch is considered to be a major part of the weight, and since it is considered that it does not have micronutrients closely related to life, it is considered that such a large amount of addition is not necessary, and it is sufficient if the amount of addition is about 1/4 as much as the amount contained in cookies. The same effect can be obtained as a micronutrient supplement for activating cells by reducing wheat flour and taking a required amount of granulated product as a cookie without forming the cookie in a plate shape. In this case, the amount of the olive oil is reduced because the amount of the olive oil in the first completion ratio (1) cannot be absorbed because the amount of the olive oil is reduced.

Method for processing nutritional supplement into sheet for use as powdered food added into cooked rice, noodle, sauce soup, or soup of cooked dish or powdered food, or mixed with rice ball "

(1) The walnuts are cut up by a food processor, and the large pieces are 3-5 mm in size.

Further, dried sardine and dried bonito are also previously micro-pulverized by a food processor.

(2) The bean paste and honey are dissolved in water in advance.

(3) Adding the (1) and all the seeds, cheeses, salt, powder and spices into a large container and fully mixing.

(4) Adding oil into (3) for 3 times, and mixing thoroughly while adding each time.

The whole is allowed to wet gradually.

(5) Then, the mixture was added in 3 portions (2), and the mixture was thoroughly mixed and kneaded while adding each portion. Gradually forming a block little by little. Finally, the block of about 2-3 cm is formed.

(6) Spreading on a flat plate for oven, and placing into oven at 170 deg.C.

(7) If the surface appeared light brown, it was removed from the oven and the mass was thoroughly mixed while being kneaded with 2 pieces of spatula.

(8) And (4) putting the mixture into an oven, taking the mixture out of the oven if the surface of the mixture is yellow brown, operating the same as the step (7), and putting the mixture into the oven. (about 170 ℃ for about 20 minutes)

(9) This was repeated until the whole was yellow brown and baked, and was sufficiently dried until firm.

Furthermore, the bulk of the dough may be about 1 cm.

(10) If a sufficient baking color is present, drying is carried out and it is cooled.

Further, if the baking color is too dark, the taste is also impaired, and vitamins deteriorate into a substance having a bad taste, so that the baking is slowly performed in a yellowish brown color.

(11) Cooling and packaging.

The package is typically filled with 1 person per day serving of 3 cookie portions, 45g, as an example. It may be spread on various forms of food, etc., and it is sufficient that all of the food is taken within 1 day.

[ eating method of micronutrient supplement for powdery food spread on rice ]

If it is used for powdered food or tea-infused rice sprinkled on rice, 1 pack, i.e., 45g, can be sprinkled on 1 bowl or two bowls of rice according to taste.

The powdery food sprinkled on rice is directly eaten. In the tea rice, if tea is added, the salt content is insufficient, so that salt or bean paste can be added according to the taste for eating. In addition, thallus Porphyrae can be added to make into powder food with thallus Porphyrae flavor and spread on rice.

The sauce soup in a soup bowl is sprinkled on the sauce soup in the bowl in the amount of 1/3 bags, mixed and eaten.

In addition, when about 1/2 is added to clear soup noodles, clear soup buckwheat noodles, etc. and the noodles are packaged for eating, the buckwheat noodles have a rich taste and become good to eat.

If 15g of cream is added to each of 3 rice portions of rice, the necessary amount can be taken.

Adding proper amount of the above materials into cooked dish, and eating. Alternatively, the raw material may be added to water as a material of a soup from the beginning, and the ingredient food materials such as vegetables may be added thereto and then boiled, thereby obtaining a rich taste.

In the same manner as the form of cookies, if it is in the form of a powdery food sprinkled on rice, 45g of a flaky micronutrient supplement in an amount corresponding to 3 portions of cookies can be easily consumed with good taste every day.

[ also can be made into pet food such as dog and cat by mixing in the form of cookie or powder food sprinkled on rice as described above. ]

Most people are surprised if it is said that supplements that are beneficial to the human body are directly good for animals, but the inventors believe that the types of micronutrient populations that make up the cells and tissues of humans and animals and their respective ratios do not vary greatly. Humans, dogs, cats and other animals originate from life produced in the ocean, and sometimes fish, and then undergo amphibians to form mammals, which branch at a certain point in time. Therefore, we believe that the basic micronutrients do not differ that much. This is supported by the inventors' experience.

Male and female labrador dogs fed pet food continuously had chronic dermatitis (which is considered to be the same as atopic dermatitis in humans) and cystitis. The symptoms are aggravated, and the veterinarian is seen to take medicines all the time. However, if the patient is stopped with a slight improvement, the patient will relapse immediately and then take another medicine, and the process is repeated.

The dog owner had just heard the publication of "reviving rice and dishes" and the effective evaluation of various diseases, had stopped taking the drug, and started to feed dogs with rice prepared from a sauce containing dried sardine as the main ingredient.

One month thereafter, the disease was cured in 2 dogs. Moreover, the male dog is 10 years of age, corresponding to about 80 years of age in humans, and is very old, but it was born in pregnancy in the last year. In addition, although the user can hear the words nicely before, the user can hear the smell at the beginning of cooking, and the user cannot hear the words no matter how the user sits down, and can jump up and down as soon as the user finishes cooking. This is evidence that the rice is perceived by smell to be significantly rich in micronutrients essential to the body. This is understood to mean that the conditions of obtaining the micronutrients necessary for the body and of being palatable are probably the same between dogs and humans. This phenomenon is understood to be perhaps one of the biological reactions.

About 2 cases similar to this are also heard. Furthermore, the following surprising example was also heard, where a cat of a certain family stealed rice prepared according to the "Fuxing of Rice and dish" on a table. The cat is said to never eat steally before and is therefore surprising. People and animals can eat good food, so that the people do not generate qi.

Promotions in television and the like give the impression that the pet food contains most of the nutrients necessary for the body of the dog or cat and that if ingested, immediate recovery of health is possible, but this is entirely wrong. These pet foods are processed in various ways to prolong their shelf life, and the vitamins are seriously damaged. If such pet food is administered in a large amount for a long period of time, it is liable to fall into a state of poor physical condition. Pet foods contain nutrients essential to dogs and cats, but these are not sufficient and need to be supplemented, and what can be saved from poor physical conditions is the cooking method of "reviving rice and dishes".

Moreover, the cookies can be expected to have the same effect as the meal, and can maintain the health of dogs and cats as long as they replace pet foods.

Claims (18)

1. A nutritional supplement food, characterized in that it comprises at least whole fish, seeds, natural salt, olive oil and soybean paste, and is in the form of powder, paste or solid matter.

2. The nutritional supplement food according to claim 1, further comprising one or both of whole wheat flour and whole rye flour.

3. The nutritional supplement food according to claim 2, wherein the food is prepared by mixing one or both of whole wheat flour or whole rye flour at about 30-60 wt%, whole fish at about 1-2 wt%, seeds at about 8-28 wt%, natural salt at about 0.6-1.2 wt%, olive oil at about 5-12 wt%, and soybean paste at about 7-16 wt%.

4. The nutritional supplement of claim 1, wherein said seeds comprise almond flour, pine nut, walnut, crushed almond and white sesame.

5. The nutritional supplement food according to claim 1, further comprising cheese.

6. The nutritional supplement food according to claim 5, wherein the cheese comprises at least about 6 to 12% by weight of Eaton cheese and Grignard cheese.

7. The nutritional supplement of claim 1, further comprising about 0.07 weight percent cinnamon and about 0.13 weight percent nutmeg.

8. The nutritional supplement food according to claim 1, further comprising about 2-18 weight percent of honey, or about 2-18 weight percent of dried fig and honey.

9. The nutritional supplement food according to claim 1, further comprising one or both of Cordyceps sinensis and Reindeer antler.

10. The nutritional supplement according to claim 1, wherein the cookie is baked using the aforementioned materials.

11. The nutritional supplement of claim 1, wherein the pet food is baked using the aforementioned materials.

12. The preparation method of the nutrition supplementary food is characterized by comprising the following steps:

1) dissolving natural salt and bean paste in water and olive oil in advance, and mixing;

2) placing the whole fish in a food processor, and carrying out micro-crushing;

3) transferring the whole rye flour into a bowl, and mixing all the materials except the material in the step 1 in the bowl;

4) 1/5 of the total amount of the water, olive oil, natural salt and soybean paste previously mixed in the step 1 is sprinkled on the material in the bowl mixed in the step 3;

5) kneading while mixing the powder absorbing water and olive oil in which natural salt and soybean paste are dissolved;

6) further spraying 1/5 of the total amount of water, olive oil, natural salt and soybean paste previously mixed in the step 1, and mixing in the same manner as in the step 4;

7) repeating the above step for 3 times, mixing the whole amount of the water, olive oil, natural salt and soybean paste previously mixed in the above step 1;

8) after a little water and powder block mass is formed, the block mass is kneaded into a larger size by applying force by two hands;

9) pressing with hand while leveling, placing into a container, and standing at below 5 deg.C overnight to make it adhere firmly;

10) then, the mixture is cut into small pieces, put into an oven and baked at 170 ℃ for 17-18 minutes.

13. The method of claim 12, wherein the whole wheat flour or whole rye flour is mixed at a ratio of about 30 to 60 wt%, the whole fish is mixed at a ratio of about 1 to 2 wt%, the seeds are mixed at a ratio of about 8 to 28 wt%, the natural salt is mixed at a ratio of about 0.6 to 1.2 wt%, the olive oil is mixed at a ratio of about 5 to 12 wt%, and the soybean paste is mixed at a ratio of about 7 to 16 wt%.

14. The method for producing a nutritional supplement food according to claim 13, wherein the seeds comprise almond powder, pine nut, walnut, crushed almond and white sesame.

15. The method for producing a nutritional supplement food according to claim 12, further comprising cheese.

16. The method of producing a nutritional supplement food according to claim 15, wherein the cheese is composed of at least about 6 to 12% by weight of Eaton cheese and Grignard cheese.

17. The method for producing a nutritional supplement food according to claim 12, further comprising about 0.07 weight percent of cinnamon and about 0.12 weight percent of nutmeg.

18. The method for producing a nutritional supplement food according to claim 12, wherein the whole fish is used without finely pulverizing the whole fish.