PROBLEM TO BE SOLVED: To provide a food product capable of significantly enhancing the nutrition value and health maintenance effect of main food materials, main dish materials, and cooking processed food products and the like.SOLUTION: The food product is configured so that: as raw materials comprising a trace quantity of nutrient, axial root vegetables such as carrot, burdock, radish, and yam, and green and yellow vegetables such as parsley, green pepper, Chinese cabbage, garland chrysanthemum, Chinese chive and spinach are selected, then the vegetables are boiled and strained, then a low viscous puree in which a solid content thereof is concentrated to 11-20 wt.%, or a high viscous puree in which the solid content is concentrated to 24-40 wt.% are formed to a main food material, a proper amount of the low viscous puree is mixed and added to a main dish material or a cooking processed food product, a proper amount of the high viscous puree is coated and added in addition, a prevention component low viscous puree formed by boiling and straining vegetables which are special products of specific areas, having medical prevention components, and then concentrating the solid content thereof to 14-22 wt.%, is mixed to the low viscous puree or the high viscous puree by a ratio of 10-15 wt.%.COPYRIGHT: (C)2017,JPO&INPIT【課題】主食材や主菜食材、調理加工食品等の栄養価と健康維持作用を著しく高められる食品類の提供。【解決手段】微量栄養素の素材として人参、ごぼう、大根、長芋等の直根類野菜とパセリ、ピーマン、小松菜、春菊、にら、ほうれん草等の緑黄色野菜を選択のうえ煮沸、裏漉しし且その固形分を11乃至20重量%まで濃縮させた低粘度ピューレ、若しくはその固形分を24乃至40重量%まで濃縮させた高粘度ペーストとなしたうえ、主食材については低粘度ピューレを適宜量で混合付加させ、且主菜食材や調理加工食品には高粘度ペーストを適宜量で塗着付加させ、且医学的予防成分を有する特産野菜類を煮沸、裏漉ししその固形分を14乃至22重量%に濃縮させた予防成分低粘度ピューレを、低粘度ピューレ若しくは高粘度ペーストに10乃至15重量%割合で混合させてなる構成。
