JP2003079240A - Method for cultivating bean - Google Patents

Method for cultivating bean

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Publication number
JP2003079240A
JP2003079240A JP2002168479A JP2002168479A JP2003079240A JP 2003079240 A JP2003079240 A JP 2003079240A JP 2002168479 A JP2002168479 A JP 2002168479A JP 2002168479 A JP2002168479 A JP 2002168479A JP 2003079240 A JP2003079240 A JP 2003079240A
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JP
Japan
Prior art keywords
soybean
beans
weight
cultivation
cultivating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Application number
JP2002168479A
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Japanese (ja)
Other versions
JP3605092B2 (en
Inventor
Terukichi Nagata
照喜治 永田
Original Assignee
Nagata Nogyo Kenkyusho:Kk
株式会社永田農業研究所
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Priority to JP2001-202316 priority Critical
Priority to JP2001202316 priority
Application filed by Nagata Nogyo Kenkyusho:Kk, 株式会社永田農業研究所 filed Critical Nagata Nogyo Kenkyusho:Kk
Priority to JP2002168479A priority patent/JP3605092B2/en
Publication of JP2003079240A publication Critical patent/JP2003079240A/en
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Abstract

PROBLEM TO BE SOLVED: To provide a simplified and economical method for cultivating beans resistant to disease and/or insect and having a good harvest, with which safely edible beans excellent in taste, color, flavor and economical efficiency can be obtained. SOLUTION: The method for cultivating beans comprises the following process: (1) forming ditches and broad furrows, (2) coating seeds with leguminous bacteria when sowing, (3) sowing or planting seeds on planting mounds, (4) spraying 50-200 kg of a rooting accelerator per 10a furrow, (5) scattering 2-16 kg of calcium superphosphate per 10a furrow in terms of a water solution containing 0.05-0.5 wt.% of a phosphoric acid over and under the surfaces of leaves and the earth surface so as to make lateral roots develop to the vicinity of the earth surface through the symbiosis action of the rooting accelerator between the water solution containing the phosphoric acid so as to eliminate axial roots.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【発明の属する技術分野】本発明は豆の栽培方法に関す
るものである。本発明で「豆」と称するは大豆又はそら
豆を云う。以下、本発明を主として大豆について説明す
るが、そら豆についても大豆と同様であり、大豆と同様
の栽培方法が使用できる。然し、小豆等のその他の豆に
は使用できない。
TECHNICAL FIELD The present invention relates to a method for cultivating beans. In the present invention, the term "beans" refers to soybeans or broad beans. Hereinafter, the present invention will be mainly described with respect to soybeans, but soybeans are also the same as soybeans, and the same cultivation method as that for soybeans can be used. However, it cannot be used for other beans such as red beans.

【0002】[0002]

【従来の技術】従来、安全と食味の面から安全で良質な
豆が求められ、環境を汚染しないで安全で良質な大豆を
収穫する栽培方法が要望されている。従来の豆の栽培方
法は、基肥として燐酸肥料を施用し、除草剤を施用し、
有機又は無機の窒素肥料を施用して栽培するのが普通で
ある。然し、基肥として施用する燐酸肥料は土に吸収さ
れて豆に吸収され難く、除草剤や有機又は無機の窒素肥
料を施用すると豆の食味が低下する上に、環境公害が発
生する危険があった。また、有機又は無機の窒素肥料を
施用すると直根が発達して豆が徒長し、病虫害に弱くな
る欠点があり、施用しないと収量が少なくなる欠点があ
った。
2. Description of the Related Art Conventionally, safe and high-quality beans have been demanded from the viewpoint of safety and taste, and a cultivation method for harvesting safe and high-quality soybeans without polluting the environment has been desired. The conventional method for cultivating beans is to apply a phosphate fertilizer as a base fertilizer, apply a herbicide,
It is common to cultivate by applying organic or inorganic nitrogen fertilizer. However, the phosphate fertilizer applied as a basic fertilizer is absorbed by soil and difficult to be absorbed by beans, and when a herbicide or an organic or inorganic nitrogen fertilizer is applied, the taste of beans is deteriorated and there is a risk of environmental pollution. . In addition, when organic or inorganic nitrogen fertilizers are applied, straight roots develop and beans grow, which is vulnerable to pest damage, and when they are not applied, the yield is reduced.

【0003】また、従来、油分の多い胡麻や菜種などは
圧搾法により油分を抽出する。油分の中程度の綿実は先
ず圧搾法により油分を絞り出し、その後溶媒としてヘキ
サンを用いて残りの油を抽出する。これを圧抽法と言
う。大豆は比較的に油分が少ないので、乾燥し、粉砕し
た後、ヘキサンを用いて油分を抽出する抽出法を用いて
いる。
Further, conventionally, oil such as sesame seeds and rapeseed having a high oil content is extracted by a pressing method. For medium-sized cottonseed, the oil is first squeezed out by the pressing method and then the remaining oil is extracted using hexane as solvent. This is called the pressure drawing method. Since soybeans have a relatively low oil content, an extraction method is used in which the oil content is extracted using hexane after drying and crushing.

【0004】このようにして得た油を原油と呼ぶ。原油
はそのまゝでは風味などの点で食べ難いだけでなく、様
々な不純物を含んでいて、これが油の質を劣化させる働
きをする場合がある。そのため、これ等を除去する精製
工程が必要になる。精製工程では脱ガム、脱酸、脱色、
脱臭、ウインタリング、濾過等の段階がある。油分抽出
後の脱脂大豆はミール又は植物性蛋白の名のもとに家畜
飼料の蛋白源として多用されている。このような抽出法
は溶剤コストの低減の面からヘキサンを分離回収する必
要がある他に、ヘキサンが経皮的に侵入し、全身的影響
を起こし得る物質なので、最終食品の完成前に除去する
こととされている。
The oil thus obtained is called crude oil. Crude oil is not only difficult to eat due to its flavor and so on, but it also contains various impurities, which may act to deteriorate the quality of oil. Therefore, a purification step for removing them is required. In the purification process, degumming, deoxidizing, decolorizing,
There are stages such as deodorization, wintering, and filtration. Defatted soybean after oil extraction is widely used as a protein source for livestock feed under the name of meal or vegetable protein. In such an extraction method, it is necessary to separate and collect hexane in order to reduce the solvent cost, and since hexane is a substance that can penetrate into the skin and cause systemic effects, it should be removed before the final food product is completed. It is said that.

【0005】[0005]

【発明が解決しようとする課題】従来の栽培方法は、基
肥として施用する燐酸肥料は土に吸収されて豆に吸収さ
れ難い欠点があった。また、除草剤を施用すると豆の食
味が低下し、豆の根が痛み、豆の芯まで充実(完熟)し
ない為、安全性と食味が悪くなる欠点があった。大豆は
加工時に納豆菌と火の通りが悪くなる欠点があった。ま
た、有機又は無機の窒素肥料を施用すると直根が発達し
て豆が徒長し、病虫害に弱くなる欠点があり、施用しな
いと収量が低下する欠点があった。この為、人工的に直
根を切って移植する方法が知られているが、人工的な直
根切断移植方法は多大の手間と費用が掛かり、経済的で
ない。
The conventional cultivation method has a drawback that the phosphate fertilizer applied as a basic fertilizer is absorbed by soil and is hardly absorbed by beans. In addition, when the herbicide is applied, the taste of the beans is deteriorated, the roots of the beans are pained, and the core of the beans is not filled (ripened), resulting in poor safety and taste. Soybean had a drawback that the natto bacteria and the fire flow became poor during processing. In addition, when an organic or inorganic nitrogen fertilizer is applied, straight roots develop and beans grow, which is vulnerable to pest damage. For this reason, a method of artificially cutting and transplanting a straight root is known, but an artificial straight root cutting and transplanting method requires a great deal of labor and cost and is not economical.

【0006】この為、直根が発達せず、病虫害に強く、
収量が多く、環境汚染を生ぜず、安全で良質な豆を収穫
する簡便で経済的な栽培方法が要望されていた。他方で
は、ヘキサンの分離回収と原油の精製工程を必要としな
い、安全で食味の良い大豆油と大豆フレークが要望され
ていた。大豆フレークとはヘキサンによる大豆油の抽出
を経ているミールではなく、物理的な圧搾のみで大豆油
を分離した圧搾滓を云う。本発明者は本発明の栽培方法
を用いて収穫した安全で良質な大豆から製造すると、安
全で良質な大豆油と大豆フレークが得られることを見出
した。
[0006] Therefore, the root is not developed, and it is resistant to pests and diseases.
There has been a demand for a simple and economical cultivation method for harvesting high-quality beans that are high in yield, produce no environmental pollution, and are safe. On the other hand, there has been a demand for soybean oil and soybean flakes that are safe and have a good taste, which do not require the steps of separating and recovering hexane and refining crude oil. Soybean flakes are not meals that have been subjected to extraction of soybean oil with hexane, but pressed slags obtained by separating soybean oil only by physical pressing. The present inventor has found that when produced from safe and high-quality soybeans harvested using the cultivation method of the present invention, safe and high-quality soybean oil and soybean flakes can be obtained.

【0007】[0007]

【課題を解決するための手段】本発明は除草剤を施用し
ない豆の栽培方法において、(1)溝と幅広の畝を作
り、(2)播種時に根粒菌をまぶし、(3)植鞍に播種
又は定植し、(4)畝の上に発根促進剤を10a当り5
0〜200kg散布し、(5)10a当り過燐酸石灰2
〜16kgを燐酸を0.05〜0.5重量%含む水溶液
として葉面と地表面に上下散布し、発根促進剤と燐酸を
含む水溶液との共勢作用によって側根を地表面付近に発
達させて直根を消滅させることを特徴とする豆の栽培方
法である。畝間の光合成菌を多く含んだヘドロ又は湿分
の多い土を畝の上に揚げる(畝立てする)と、特に好適
である。
The present invention is a method for cultivating beans in which a herbicide is not applied. (1) Grooves and wide ridges are formed, (2) Sprinkle root nodule bacteria at the time of sowing, and (3) Saddle Sowing or planting, and (4) 5 rooting promoters per 10a on the ridges.
0-200kg spraying, (5) per 10a lime superphosphate 2
〜16kg as an aqueous solution containing 0.05 to 0.5wt% phosphoric acid is sprayed vertically on the leaves and the ground surface, and the lateral roots are developed near the ground surface by the synergistic action of the rooting promoter and the aqueous solution containing phosphoric acid. It is a method for cultivating beans, which is characterized by eliminating the roots. It is particularly preferable to fry the sludge containing a large amount of photosynthetic bacteria in the furrows or the soil with a high humidity to the furrows (raising).

【0008】本発明で「発根促進剤」とは籾殻、珪カル
及び珪酸カリから成る群から選択したものを云い、珪酸
含量が約15重量%以上のものを意味する。籾殻、珪カ
ル及び珪酸カリから成る群から選択したものを含むもの
であって、珪酸含量が約15重量%以上のものも、本発
明の「発根促進剤」に含まれる。籾殻、珪カル又は珪酸
カリが発根促進作用を有することは従来知られていな
い。「上下散布」とは葉面と地表面の双方に散布するの
で、上下散布と称する。このようにして得た豆は、安全
で健康に良く、良質なものである。
In the present invention, the "rooting promoter" means one selected from the group consisting of rice husks, silica and potassium silicate, and has a silicic acid content of about 15% by weight or more. The “rooting promoter” of the present invention also includes those selected from the group consisting of rice husks, silica and potassium silicate, and those having a silicic acid content of about 15% by weight or more. It has not been conventionally known that rice husk, silica or potassium silicate has a root-promoting action. "Up-down spraying" is called up-down spraying because it is sprayed on both the leaf surface and the ground surface. The beans thus obtained are safe, healthy and of good quality.

【0009】本発明の大豆は水分が10〜15重量%で
あり、皮が加工食品を作る時に脱皮を必要としない程軟
らかく、油分が17〜20重量%であり、脂質に含まれ
るオレイン酸含量が28重量%以上であり、芯まで完熟
し、沃素価が150以上であり、過酸化物価が70以下
であり、植物繊維が18重量%以上である。本発明の大
豆を用いて製造した大豆油と大豆フレークともやしは、
良質で安全で健康に良く、食味が良い。
The soybean of the present invention has a water content of 10 to 15% by weight, its skin is so soft that it does not need to be dehulled when making a processed food, its oil content is 17 to 20% by weight, and the oleic acid content in lipids is high. Is 28% by weight or more, the core is fully ripe, the iodine value is 150 or more, the peroxide value is 70 or less, and the vegetable fiber is 18% by weight or more. Soybean oil and soybean flakes and sprouts produced using the soybean of the present invention,
Good quality, safe, healthy and tasty.

【0010】[0010]

【解決手段の詳細な説明】本発明の豆の栽培にあたって
は、除草剤を施用しない。畝幅は1列植えの場合約0.
3〜0.4m、2列植えの場合約0.4〜0.6mと広
いことが好ましい。畝間の溝は幅約0.3〜0.6mが
好ましく、畝の高さは約0.2m以上が好ましい。幅広
の畝は光合成菌と発根促進剤の施用に好適である。畝間
の光合成菌は空中窒素を固定する独立菌であるから、畝
間の光合成菌を多く含んだヘドロ又は湿分の多い土を畝
の上に揚げると、特に好適である。光合成菌は市販の光
合成菌を施用できる。
[Detailed Description of Solution] In cultivating the beans of the present invention, a herbicide is not applied. The ridge width is about 0.
In the case of 2-row planting, the width is preferably as wide as about 0.4 to 0.6 m. The width of the groove between the ridges is preferably about 0.3 to 0.6 m, and the height of the ridge is preferably about 0.2 m or more. Wide ridges are suitable for applying photosynthetic bacteria and rooting promoters. Since the photosynthetic bacterium in the furrow is an independent bacterium that fixes air nitrogen, it is particularly preferable to fry a sludge containing a large amount of the photosynthetic bacterium in the furrow or soil with high humidity on the ridge. As the photosynthetic bacterium, a commercially available photosynthetic bacterium can be applied.

【0011】発根促進剤は播種又は定植の後、約2〜4
週間以内に第1回目の畝立て(培土又は土寄せ)作業の
前又は後に、10a当たり約50〜200kgを散布す
る。10a当たり約50kgより少なくては効果が少な
く、約200kgより多くては無駄が多くなる。
The rooting accelerator is used in about 2 to 4 after sowing or planting.
Within a week, about 50 to 200 kg per 10a is sprayed before or after the first ridge making (cultivation soil or soil gathering) work. Less than about 50 kg per 10a is less effective, and more than about 200 kg is wasteful.

【0012】燐酸を0.05〜0.5重量%含む水溶液
は、過燐酸石灰を水で希釈して調製する。0.05重量
%より薄いと効果が少なく、0.5重量%より濃いと大
豆の葉が痛み易い。燐酸を含む水溶液を葉面と地表面に
上下散布する場合、開花期が特に好ましい。通常、燐酸
は豆に中々吸収されず、僅かしか吸収されないが、発根
促進剤により発根を促進された側根には良く吸収され
る。根粒菌は豆の根に共生して空中窒素を固定する共生
菌である。根粒菌を播種時に豆の上に豆1kg当たり約
10〜40gの小量をまぶす。
An aqueous solution containing 0.05 to 0.5% by weight of phosphoric acid is prepared by diluting lime superphosphate with water. If it is less than 0.05% by weight, the effect is small, and if it is more than 0.5% by weight, soybean leaves are easily damaged. When the aqueous solution containing phosphoric acid is sprayed vertically on the leaves and the ground surface, the flowering period is particularly preferable. Phosphoric acid is usually not absorbed so much by beans and only slightly absorbed by beans, but it is well absorbed by lateral roots whose roots are promoted by a rooting accelerator. Rhizobium is a symbiotic bacterium that coexists with roots of beans and fixes air nitrogen. When sowing the root nodule bacteria, a small amount of about 10 to 40 g per 1 kg of beans is sprinkled on the beans.

【0013】[0013]

【作用】畝間の湿度の高い土又はヘドロは、空気中の窒
素を固定する独立菌である光合成菌を多く含むので、畝
の上に揚げると、その働きで空気中の窒素を固定し、豆
の生育が旺盛になる。播種時に根粒菌をまぶすと、豆の
空中窒素を固定する作用が盛んになる。畝の上に発根促
進剤を散布し、燐酸水溶液を散布すると、豆の根が地表
面付近に発達する。地表面付近の側根が発達すると、直
根が消滅する。光合成菌、根粒菌及び発根促進剤の施用
で大気汚染を防止できる。畝は幅広で光合成菌及び発根
促進剤の施用に適している。有機又は無機の窒素肥料を
施用しても、地表面付近の側根が発達し、直根が消滅
し、豆が徒長しない。
[Operation] Humid soil or sludge with high humidity contains a large amount of photosynthetic bacteria, which are independent bacteria that fix nitrogen in the air. Therefore, when lifted on the ridges, it fixes nitrogen in the air and Grows vigorously. When seeds are sprinkled with root nodule bacteria, the action of fixing air nitrogen in beans becomes active. When a rooting accelerator is sprayed on the ridges and a phosphoric acid aqueous solution is sprayed, the roots of the beans develop near the ground surface. When the lateral root near the ground surface develops, the straight root disappears. Air pollution can be prevented by applying photosynthetic bacteria, root nodule bacteria and rooting accelerators. The ridges are wide and suitable for application of photosynthetic bacteria and rooting promoters. Even if organic or inorganic nitrogen fertilizer is applied, lateral roots near the ground surface develop, straight roots disappear, and beans do not grow long.

【0014】燐酸を含む水溶液は、一般的に栽培初期に
基肥として施用するが、燐Pは土に吸着して植物に吸収
される割合が非常に小さく、ppm単位の場合が多い。
本発明では上下散布することにより、小量のP肥料が葉
面と地表根に吸収され、土に吸収される割合が少なくな
り、発根促進剤の作用と相俟って地表付近に側根が発達
して直根が消滅する。地表付近の側根はPとKを主とし
て吸収し、豆は矮性で多収穫になる。
An aqueous solution containing phosphoric acid is generally applied as a basic fertilizer in the early stage of cultivation, but phosphorus P is adsorbed to soil and absorbed by plants at a very small rate, often in ppm.
In the present invention, by spraying vertically, a small amount of P fertilizer is absorbed by the leaf surface and the ground surface root, and the ratio of being absorbed by the soil is reduced, and the side roots are formed near the ground surface in combination with the action of the rooting accelerator. It develops and the root disappears. Lateral roots near the surface absorb P and K mainly, and the beans are dwarf and have a high yield.

【0015】上下散布でPを多く吸収するから、葉や茎
が厚く硬くなり、豆が完熟する。葉や茎が硬いから病虫
害に強い。豆は従来方法によって得たものに比べて、元
気で勢いが良く、発芽しない不良な種子が少ない。豆は
完熟するから、芯まで柔らかく火が通る。大豆は納豆、
味噌等の醗酵食品原料として適している。一般大豆は脱
水する為4つ割りに割るが、本発明の大豆は割る必要が
ない。一般大豆では芯まで火が通らず、醗酵しないか
ら、小粒納豆とか挽き割り納豆が市販されているが、本
発明では大粒納豆を製造できる。除草剤を施用しないの
で、環境を汚染しない。
Since a large amount of P is absorbed by top and bottom spraying, the leaves and stems become thick and hard, and the beans are fully ripe. Hard leaves and stems are resistant to pests and diseases. Beans are more vigorous and vigorous and have less defective seeds that do not germinate than those obtained by conventional methods. The beans are ripe, so the core is soft and cooks well. Soybeans are natto,
Suitable as a raw material for fermented foods such as miso. Since general soybean is dehydrated, it is divided into four parts, but the soybean of the present invention does not need to be divided. In general soybean, the core does not go through the fire and does not ferment, so small-grain natto and ground natto are commercially available, but in the present invention, large-grain natto can be produced. No herbicides are applied, so it does not pollute the environment.

【0016】次に本発明の大豆の成分とその機能を示
す。 1).蛋白 動脈硬化。心臓病。脳卒中の予防。高血圧症の予防と改
善。免疫作用の促進。コレステロールの抑制作用。 2).植物繊維 動脈硬化の予防。抗肥満作用。脂肪肝や糖尿病にも効
果。コレステロール値と血圧を低下。 3).リノール酸 コレステロール値の低下。血圧調整。動脈硬化予防。肥
満予防。 4).レシチン コレステロール値の低下。抗酸化作用。脳の老化予防。
肝機能障害予防。動脈硬化予防。 5).ビタミンE 抗酸化作用。細胞の老化を遅らせる。心臓病のリスクを
減らす。 6).サポニン 抗酸化作用。抗肥満作用。抗癌作用。コレステロール値
の低下。 7).イソフラボン 骨粗鬆症予防。更年期障害の軽減。抗癌作用。抗酸化作
用。 8).オリゴマ糖 整腸作用。大腸癌予防作用。便秘軽減作用。 9).フィチン酸 抗酸化作用。
Next, the components of soybean of the present invention and their functions will be shown. 1). Protein arteriosclerosis. Heart disease. Stroke prevention. Prevention and improvement of hypertension. Promotion of immune action. Cholesterol suppression effect. 2). Prevention of plant fiber arteriosclerosis. Anti-obesity effect. Effective against fatty liver and diabetes. Lowers cholesterol and blood pressure. 3). Decreased linoleic acid cholesterol level. Blood pressure adjustment. Atherosclerosis prevention. Obesity prevention. 4). Decrease in lecithin cholesterol level. antioxidant effect. Preventing brain aging.
Prevention of liver dysfunction. Atherosclerosis prevention. 5). Vitamin E Antioxidant action. Delay cell aging. Reduce the risk of heart disease. 6). Saponin antioxidant effect. Anti-obesity effect. Anti-cancer effect. Lower cholesterol levels. 7). Isoflavone osteoporosis prevention. Reduction of menopausal disorders. Anti-cancer effect. antioxidant effect. 8). Oligosaccharide sugar intestinal action. Colon cancer prevention effect. Constipation reducing effect. 9). Phytic acid antioxidant action.

【0017】本発明の大豆はレシチン、ビタミンE及び
サポニンの含有量が高いので、耐久性が良く、中々酸化
しない。また、本発明の大豆から製造した大豆油は、大
豆に含まれていたレシチンとビタミンE等が殆んどその
まゝ大豆油中に含まれるので、耐久性が良く、中々酸化
しない。従来は脱脂大豆又は大豆ミール中にはレシチン
やビタミンE等が不足するので、脱脂大豆又は大豆ミー
ル中にレシチンやビタミンE等を添加して、大豆蛋白と
して飼料用に大量に市販している。
Since the soybean of the present invention has a high content of lecithin, vitamin E and saponin, it has good durability and does not easily oxidize. Further, the soybean oil produced from the soybean of the present invention has almost the same lecithin and vitamin E contained in soybeans in the soybean oil, so that the soybean oil has good durability and does not easily oxidize. Conventionally, since defatted soybeans or soybean meal lacks lecithin, vitamin E, etc., lecithin, vitamin E, etc. are added to defatted soybeans or soybean meal, and they are marketed in large quantities as soybean protein for feed.

【0018】〔対比例1〕次に国立栄養研究所客員研究
員の加賀綾子博士の資料による大豆油の分析値(重量
%)の一例を対比して示す。但し、対照の大豆油はヘキ
サンで脱脂した後、脱ガム、脱酸、脱色、脱臭、ウイン
タリング、濾過等の不純物除去精製工程を経た市販の物
であるのに対し、本発明の大豆油は物理的に圧搾し、和
紙を用いる濾過により製造したもので、脱ガム、脱酸、
脱色、脱臭、ウインタリング等の精製工程を行なってい
ない。これは本発明の大豆油は脱ガム、脱酸、脱色、脱
臭、ウインタリング等の精製工程を必要としないからで
ある。
[Comparison 1] Next, an example of the analysis value (% by weight) of soybean oil based on the data of Dr. Ayako Kaga, a visiting researcher at the National Institute of Nutrition, will be shown in comparison. However, the soybean oil of the control is a soybean oil of the present invention after degreasing with hexane, degumming, deoxidation, decolorization, deodorization, wintering, a commercially available product that has undergone an impurity removal purification process such as filtration. Physically squeezed and produced by filtration using Japanese paper, degumming, deoxidizing,
Purification steps such as decolorization, deodorization and wintering are not performed. This is because the soybean oil of the present invention does not require purification steps such as degumming, deoxidation, decolorization, deodorization, and wintering.

【0019】 対照の大豆油 本発明の大豆油 不飽和脂肪酸の種類と含量 アルファ・リノレン酸 7.47〜9 6.19 リノール酸 49.85〜55 51.42 オレイン酸 22.98〜25 28.97 飽和脂肪酸の種類と含量 15〜16.5 13.42 ステアリン酸 3.59 3.00 パルミチン酸 9.74 10.42 パルミトレイン酸 0.09 ── アラキジン酸 0.28 ── 物理的性状 安全性 良 良 食味 無味 良 色 無色 薄茶色 香り 無芳香 良い芳香 経済性 溶剤を使用しさらに 溶剤を使用せず精製を必要と 精製するので高価 しないので安価 Control soybean oil Soybean oil of the present invention Type and content of unsaturated fatty acids Alpha linolenic acid 7.47-9 6.19 Linoleic acid 49.85-55 51.42 Oleic acid 22.98-25 28. 97 Types and contents of saturated fatty acids 15-16.5 13.42 Stearic acid 3.59 3.00 Palmitic acid 9.74 10.42 Palmitoleic acid 0.09 --Arachidic acid 0.28 --- Physical properties Safety inexpensive since no expensive because purification requires further purification without use of a solvent using good good taste tasteless good color colorless thin brown aroma no aroma good aromatic economics solvent

【0020】〔対比例2〕次に市販の脱脂大豆粕と本発
明の大豆フレークの分析結果の一例を示す。 摘 要 市販の脱脂大豆粕 本発明の大豆フレーク (重量%) 水分 5.2 11.9 蛋白質 42.9 50.1 脂質 5.8 1.2 灰分 6.9 6.0 炭水化物 39.2 21.8(計算値) 一般の原料大豆の蛋白質は32〜42%、脱脂大豆濃縮
蛋白は45〜54%である。
[Comparison 2] Next, an example of analysis results of commercially available defatted soybean meal and soybean flakes of the present invention will be shown. Description Commercially available defatted soybean meal Soybean flakes of the invention (wt%) Moisture 5.2 11.9 Protein 42.9 50.1 Lipid 5.8 1.2 Ash 6.9 6.0 Carbohydrate 39.2 21. 8 (calculated value) Protein of general raw material soybean is 32 to 42%, and defatted soybean concentrated protein is 45 to 54%.

【0021】次に市販の大豆蛋白と本発明の大豆フレー
クを工程で比較して示す。 市販の大豆蛋白 本発明の大豆フレーク 原料 輸入大豆(生産者不明) 国産大豆(生産者指定) 脱脂工程 溶媒ヘキサンを用いる抽出 圧搾のみで大豆油を分離して により大豆油を分離して 大豆フレークを作る。 脱脂大豆を作る。 濃縮大豆蛋白 脱脂大豆を酸又はアルコール 該当工程及び該当物無し にて洗浄し、中和、乾燥。 分離大豆蛋白 脱脂大豆から水分を抽出し、 該当工程及び該当物無し おからを分離し、豆乳を作り、 酸で分解して大豆蛋白カード を作り、中和乾燥する。 粒状大豆蛋白 脱脂大豆に分離大豆蛋白又は 脱脂大豆に分離大豆蛋白又は 濃縮大豆蛋白を加え、圧縮し 濃縮大豆蛋白を全く加えず、 て粒状に組織を加工する。 完全無添加で、必要に応じて 繊維状大豆蛋白は含まれない。粒状に組織を加工する。繊維状 大豆蛋白を含む。 栄養素 蛋白、カルシウム、植物繊維 脂肪分の約2/3が分離される が豊富。加工工程で溶剤可溶 以外は、元の大豆の成分は水分 性成分と水溶性成分は殆んど を除き全て含まれる。従って、 失われている。この為、製品 製品には一切添加物は添加しな にはレシチン、色素、香料、 い。 ビタミン、ミネラル等を添加 している。
Next, the commercially available soybean protein and the soybean flakes of the present invention will be compared in the following steps. Commercial soybean protein Soybean flakes raw material of the present invention Imported soybean (Unknown producer) Domestic soybean (Producer specified) Degreasing process Extraction using solvent hexane Soybean oil is separated only by pressing to separate soybean oil and soybean flakes create. Make defatted soybeans. Concentrated soybean protein Degreased soybeans are washed with acid or alcohol in the relevant process and without the relevant substances, neutralized and dried. Separated soybean protein Extract water from defatted soybeans, separate okara from relevant process and not applicable, make soy milk, decompose with acid to make soy protein curd, neutralize and dry. Granular Soy Protein Separated soy protein is added to defatted soybeans or isolated soy protein or concentrated soy protein is added to defatted soybeans, and the mixture is compressed and no concentrated soy protein is added, and the texture is processed into granules. Completely non-added and optionally free of fibrous soy protein. The texture is processed into granules. Contains fibrous soy protein. Nutrients Protein, calcium, vegetable fiber Approximately 2/3 of fat is separated. Except for being soluble in the solvent during the processing step, the original soybean ingredients contain all but most of the water-soluble ingredients and water-soluble ingredients. Therefore, it is lost. For this reason, no lecithin, pigments, fragrances, or additives should be added to the product. Vitamin and minerals are added .

【0022】参考の為記すと、五訂日本食品標準成分表
によると、植物性蛋白(脱脂大豆)の成分割合は次の通
りである。 (g) 摘 要 水分 蛋白 脂質 炭水化物 植 物 繊 維 水溶性 不溶性 総量 粒状大豆蛋白 7.8 46.3 3.0 36.7 5.9 11.9 17.9 濃縮大豆蛋白 6.8 58.2 1.7 27.9 1.4 18.5 20.9 分離大豆蛋白 5.9 79.1 3.0 7.5 0.0 4.2 4.2繊維状大豆蛋白 5.8 59.1 5.0 25.2 0.5 5.1 5.6
For reference, the component ratio of vegetable protein (defatted soybean) is as follows according to the 5th Edition Japanese Food Standard Component Table. (G) ABSTRACT moisture protein lipid carbohydrate plant textiles soluble insoluble total granular soybean proteins 7.8 46.3 3.0 36.7 5.9 11.9 17.9 concentrated soybean protein 6.8 58.2 1.7 27.9 1.4 18.5 20.9 soy protein isolate 5.9 79.1 3.0 7.5 0.0 4.2 4.2 fibrous soybean Protein 5.8 59.1 5.0 25.2 0.5 5.1 5.6

【0023】参考の為記すと、四訂日本食品標準成分表
によると、植物性蛋白(脱脂大豆)の成分割合は次の通
りである。 (g) 摘 要 水分 蛋白 脂質 炭 水 化 物 糖質 繊維 総量 脱脂大豆(種皮付き)11.9 41.9 2.7 32.0 5.4 37.4脱脂大豆(脱皮) 11.9 45. 2.9 30.8 3.1 33.9
For reference, the ingredient ratio of the vegetable protein (defatted soybean) is as follows according to the 4th revised Japanese food standard ingredient table. (G) Summary Water Protein Lipid Charcoal Hydrate Carbide Fiber Total amount Defatted soybean (with seed coat) 11.9 41.9 2.7 32.0 5.4 37.4 Defatted soybean (peeled) 11.9 45. 2.9 30.8 3.1 33.9

【0024】[0024]

【実施例】以下、本発明を実施例につきさらに詳細に説
明する。 〔実施例1〕新潟県中頸城郡吉川町竹直区で、青大豆
(在来種)について本発明を実施し、慣行栽培と比較し
た。結果は次に示す通りであった(各10a当り)。
EXAMPLES The present invention will now be described in more detail with reference to examples. [Example 1] The present invention was carried out on green soybean (native variety) in Takenao-ku, Yoshikawa-cho, Nakakubiki-gun, Niigata Prefecture, and compared with conventional cultivation. The results were as follows (for each 10a):

【0025】作業内容 本発明 慣行栽培 播種日 5月25日 5月25日 播種量 3kg 3kg 根瘤菌使用量 100g 100g 基肥施用時期 ── 5月15日(耕起前) 施用量 ── 大豆配合肥料(N8−P20− (施用せず) K15) 403kg 畝立て(培土)6月15日と25日の2回 6月15日と25日の2回 発根促進剤 6月4日に粉砕した籾殻130 施用せず kgに珪カル20kgを混合して 散布した。 燐酸を含む 6月30日と7月25日の2回散布。 施用せず 水溶液 毎回水300リットルに過燐酸石灰 7.5kgを含む水溶液を上下散布 した。 収穫日 10月30日 10月30日 収量 300kg 150kg 品質 良 良〜並(屑豆が多かった) 内容 良品 290kg 良品 70kg 並品 65kg 屑豆 10kg(3.3%) 屑豆 15kg(10%) 注:本発明は良品の大豆を歩留り良く多量に収穫することができた。 Contents of work of the present invention Conventional cultivation Seeding date May 25th May 25 Seeding amount 3kg 3kg Amount of root-knot fungus 100g 100g Base fertilizer application time --- May 15 (before tillage) Application rate --- Soybean compound fertilizer (N8-P20- (not applied) K15) 403 kg Ridge (cultivation soil) twice on June 15 and 25 Two times on June 15 and 25 Rooting accelerator Rice husks crushed on June 4 130 Not applied, 20 kg of silica gel was mixed and sprayed. Two sprays containing phosphoric acid on June 30 and July 25. Aqueous solution without application: An aqueous solution containing 7.5 kg of lime superphosphate was sprayed on 300 liters of water each time. Harvest date October 30 October 30 Yield 300kg 150kg Quality Good to average (there were a lot of waste beans) Content Good 290kg Good quality 70kg Average 65kg Waste beans 10kg (3.3%) Waste beans 15kg (10%) Note : The present invention was able to yield good soybeans in good yield and in large quantities.

【0026】〔実施例2〕秋田県大潟村で、黄大豆(た
ちゆたか)について本発明を実施し、慣行栽培と比較し
た。結果は次に示す通りであった(各10a当り)。
Example 2 The present invention was carried out on yellow soybeans (Tachiyutaka) in Ogata Village, Akita Prefecture, and compared with conventional cultivation. The results were as follows (for each 10a):

【0027】作業内容 本発明 慣行栽培 播種日 6月12日 6月12日 播種量 4.3kg 4.3kg 根瘤菌使用量 50g 50g 基肥施用時期 ── 4月29日に大豆配合肥料(N8%) 施用量 ── 30kgを施用し、5月30日に過燐 (施用せず) 酸石灰80kgを施用した。 畝立て(培土)7月5日と15日の2回 7月5日と15日の2回 発根促進剤 7月4日に珪酸カリを150 施用せず kg散布した。 燐酸を含む 7月6日と8月5日の2回散布。 施用せず 水溶液 毎回水300リットルに過燐酸石灰 8kgを含む水溶液を上下散布した。 収穫日 10月22日 10月23日 収量 600kg 180kg 品質 良 良〜並(屑豆が多かった) 内容 良品 555kg 良品 60kg 並品 97kg 屑豆 45kg(7.5%) 屑豆 23kg(12.8%) 注:本発明は良品の大豆を歩留り良く多量に収穫することができた。Details of the work The present invention Conventional cultivation Seeding date June 12 June 12 Seeding amount 4.3 kg 4.3 kg Rhizobium usage amount 50 g 50 g Basic fertilizer application time --- Soybean compound fertilizer (N8%) on April 29 Application rate: 30 kg was applied, and on May 30, 80 kg of superphosphoric acid (not applied) acid lime was applied. Ridging (cultivation) twice on July 5th and 15th Two times on July 5th and 15th Rooting accelerator On the 4th of July, 150 kg of potassium silicate was sprayed without application. Two sprays containing phosphoric acid on 6th July and 5th August. Aqueous solution without application: An aqueous solution containing 8 kg of lime superphosphate was sprayed on 300 liters of water each time. Harvest date October 22 October 23 Yield 600kg 180kg Quality Good-Medium (there were many waste beans) Content Good 555kg Good 60kg Regular 97kg Waste beans 45kg (7.5%) Waste beans 23kg (12.8%) ) Note: The present invention was able to yield good soybeans in good yield and in large quantities.

【0028】本発明の大豆油と大豆フレ−クは、ハンバ
−グ、コロッケ、ミンチボ−ル、豆腐等に調製して、極
めて美味である。次に調製例の若干を示す。
The soybean oil and soybean flakes of the present invention are extremely delicious when prepared into hamburg, croquettes, minced balls, tofu and the like. Next, some of the preparation examples will be shown.

【0029】〔調製例1 ハンバ−グの調製〕本発明の
大豆油と大豆フレ−クを用いてミンチカツを調製した。
ミンチカツに本発明の大豆油の香ばしい香りが加わり、
味、風味共に良好であった。牛肉等の動物蛋白を使用し
ないで、視覚、味覚共に牛肉を用いたミンチカツに劣ら
ないものが調製できた。栄養的にもコレステロールが含
まれず、植物繊維が多く含まれ、脂肪分が全粒大豆の約
1/3と少なく、レシチンとフラボンを含み、低脂肪、
低カロリーの高蛋白の献立である。主要材料と調理法は
次に示す通りであった。
[Preparation Example 1 Preparation of hamburg] Minced pork cutlet was prepared using the soybean oil and soybean flakes of the present invention.
Minced pork with the scent of soybean oil of the present invention,
Both taste and flavor were good. Without using animal protein such as beef, it was possible to prepare a product whose visual and taste were not inferior to minced cutlet using beef. It does not contain cholesterol in terms of nutrition, contains a lot of vegetable fiber, has a low fat content of about 1/3 of whole soybean, contains lecithin and flavone, and has low fat,
It is a low-calorie, high-protein menu. The main ingredients and cooking methods were as shown below.

【0030】材料(2人分) 大豆フレ−ク(本発明) 50g 水 大さじ 4杯 牛乳 大さじ 2杯 粗みじん切りみょうが 20g 粗みじん切り玉葱 50g 唐辛子味噌 小さじ 1杯 大豆油(本発明) 大さじ 2杯Material (for two people) Soy flakes (invention) 50 g 4 tablespoons of water 2 tablespoons of milk 20g coarsely chopped 50g coarsely chopped onion 1 teaspoon red pepper miso Soybean oil (invention) 2 tablespoons

【0031】(調理法) a.大豆フレークをボウルに入れ、水大さじ4杯と牛乳
2杯を加え、充分湿るように攪拌した。 b.aで得たものに玉葱、みょうが、唐辛子味噌を加え
て練り混ぜた。 c.bで得たものを7mm位の厚さの小判形(直径約6
cmのもの4個)に成形し、 d.フライパンに本発明の大豆油大さじ2杯を入れて熱
し、cで得たものを両面がきつね色になるまで焼いて、
熱いうちに食用に供した。ウスターソース、ケチャッ
プ、わさび醤油等をかけて食べたが、どれも美味しかっ
た。
(Cooking method) a. The soy flakes were placed in a bowl, 4 tablespoons of water and 2 tablespoons of milk were added, and the mixture was stirred to be sufficiently moist. b. Onion, Myoga, and pepper miso were added to the product obtained in a and mixed. c. The oval shape with a thickness of about 7 mm (diameter about 6
cm 4) and d. Put 2 tablespoons of soybean oil of the present invention in a frying pan and heat, bake the one obtained in c until both sides have a golden brown color,
I served it while it was hot. I ate it over Worcestershire sauce, ketchup, wasabi soy sauce, etc., but they were all delicious.

【0032】〔調製例2 呉汁の調製〕本発明の大豆フ
レ−クを用いて呉汁を調製した。主要材料と調理法は次
に示す通りであった。通常、呉汁を生大豆から調製する
場合は、大豆を洗って、24時間水でふやかし、ミキサ
ーに約1分かけて調製するが、本発明の大豆フレークを
用いると、1時間水でふやかすのみで、ミキサーにかけ
ずに済み、呉汁の風味が著しく良好であった。
[Preparation Example 2 Preparation of Kure Soup] Kure soup was prepared using the soybean flakes of the present invention. The main ingredients and cooking methods were as shown below. Normally, when soybean soup is prepared from raw soybeans, the soybeans are washed, then soaked in water for 24 hours, and then prepared in a mixer for about 1 minute. However, when the soybean flakes of the present invention are used, the soybean flakes only need to be soaked in water for 1 hour. , It was not necessary to put it in a mixer, and the flavor of Kure soup was remarkably good.

【0033】材料(4人分) 大豆フレ−ク(本発明) 50g 水 150cc だし汁 480cc 斜め切りにした葱 1/2本 細み切りにした油揚げ 1 枚 味噌 35gMaterial (for 4 people) Soy flakes (invention) 50 g Water 150cc Dashi soup 480cc 1/2 green onion cut diagonally 1 finely fried tofu Miso 35g

【0034】(調理法) a.大豆フレークをボウルに入れ、水150ccを加
え、1時間置き、 b.aで得たものを鍋に移し、だし汁480ccを加
え、攪拌してから火に掛け、噴きこぼさないように注意
して一回煮立たせた。 c.bで得たものに油揚げを入れて、弱火で約10分間
煮た。時々泡を掬いとった。 d.cで得たものに葱と味噌を加えて、味を調えて火を
止め、食用に供した。 e.大根、人参、ゴボウ、里芋等をだし汁に加えても、
美味しく調製できた。 f.季節により、葱の代りにウド、セリを用いても美味
であった。
(Cooking method) a. Place soy flakes in a bowl, add 150 cc of water and leave for 1 hour, b. The product obtained in a was transferred to a pan, 480 cc of soup stock was added, and the mixture was stirred, heated, and boiled once with care not to spill it. c. The deep fried food was added to the product obtained in b and cooked on low heat for about 10 minutes. I scooped bubbles from time to time. d. The onion and miso were added to the product obtained in c, the taste was adjusted, the heat was turned off, and the food was served. e. Add daikon, carrot, burdock root, taro, etc. to the soup stock,
It was deliciously prepared. f. Depending on the season, it was also delicious to use Udo or Seri instead of onion.

【0035】〔調製例3 磯辺巻の調製〕本発明の大豆
フレ−クを用いて磯辺巻を調製した。主要材料と調理法
は次に示す通りであった。調製した磯辺巻は極めて美味
であり、香りが良かった。
[Preparation Example 3 Preparation of Isobemaki] Isobemaki was prepared using the soybean flakes of the present invention. The main ingredients and cooking methods were as shown below. The prepared Isobemaki was extremely delicious and had a good aroma.

【0036】材料(4本分) 大豆フレ−ク(本発明) 30g だし汁A 水 大さじ5杯 みじん切り葱 大さじ2杯 みじん切り生姜 小さじ1杯 すり胡麻 大さじ2杯 だし汁B 水 大さじ2杯 醤油 2cc 海苔 1枚 大豆油(本発明) 少々 辛子 少々Material (4 pieces) Soy flakes (invention) 30 g Dashi soup A 5 tablespoons of water 2 tbsp chopped green onions 1 teaspoon chopped ginger 2 tablespoons of ground sesame Dashi soup B 2 tablespoons of water Soy sauce 2cc 1 piece of seaweed Soybean oil (invention) a little A little pepper

【0037】(調理法) a.大豆フレークとだし汁Aをボウルに入れ、3〜4時
間戻して置く。 b.aで得たものに葱、生姜、すり胡麻及びだし汁Bを
入れて、火にかけて炒り煮する(粘りが出て火が通るま
で)。 c.bで得たものの1/4を海苔1/4枚に載せて巻
き、4本作る。 d.cで得たものを大豆油で転がしながら、焼き目を入
れる。 e.dで得た1本を2〜3つに切る。辛子などを付けて
も良い。
(Cooking method) a. Put soybean flakes and dashi soup A in a bowl and put back for 3-4 hours. b. Add green onion, ginger, ground sesame and soup stock B to the one obtained in a and cook over heat (until sticky and cooked). c. Place 1/4 of the one obtained in b on 1/4 sheet of seaweed and roll to make 4 pieces. d. While rolling the product obtained in c with soybean oil, add a grain. e. Cut the one obtained in d into 2-3 pieces. You can add spices.

【0038】[0038]

【もやしの製造例】実施例1の方法に従って栽培した青
大豆と慣行の栽培方法に従って栽培した青大豆とを、充
分洗浄した後、夫々15℃の水中に12時間浸漬した
後、15℃に保った暗所に24時間保持し、発芽させて
もやしとして、両者を対比した。慣行方法により得た青
大豆は、発芽しない不良な種子が約10%であったが、
本発明方法により得た青大豆は、元気で勢いが良く、不
良な種子が約3.3%以下と著しく少なかった。慣行方
法で得た青大豆は、暗所に24時間保持時に、白いカビ
がまだらに発生して、製造を継続できないことが屡々あ
った。この欠点を解消する為、防カビ剤を使用すると、
安全性の面で不安が生ずる上に、味が著しく落ちた。ま
た、大量に浸漬すると、過度に醗酵し、腐り始めた。さ
らに、製造したもやしは製造後の日保ちが悪く、腐敗菌
等が発生する危険があり、滅菌のために塩素や大量の水
を用いて洗浄する必要が有ったが、塩素や大量の洗浄水
を用いると、塩素が残留したり、ビタミンC等の水溶性
の栄養素が多量に流出して、味が著しく落ちた。これに
対して本発明方法により得た青大豆は、このような欠点
は生ぜず、製造したもやしは安全で日保ちが良く、美味
しく、ビタミンC等の栄養素が多い、品質の良いもやし
が得られた。本発明により製造したもやしは、ダイエッ
ト食品として極めて好適である。本発明に係るもやし
は、家庭で蓋付きの鍋の中で容易に製造できる。もやし
の製造にあたっては、種子と栽培容器とを栽培セットと
して販売し、又は景品として利用することができる。栽
培容器は簡便なもの、例えばプラスチック製の蓋付き漬
物容器を用いることができる。
[Manufacturing Example of Sprouts] Green soybeans cultivated according to the method of Example 1 and green soybeans cultivated according to the conventional cultivation method were thoroughly washed, then immersed in water at 15 ° C for 12 hours and then kept at 15 ° C. They were kept in a dark place for 24 hours and germinated even if they were germinated. The green soybean obtained by the conventional method had about 10% of poor seeds that did not germinate,
The green soybean obtained by the method of the present invention was vigorous and vigorous, and the number of defective seeds was remarkably small at about 3.3% or less. The green soybean obtained by the conventional method was often unable to continue production due to mottled white mold when kept in the dark for 24 hours. In order to eliminate this drawback, if you use an antifungal agent,
In addition to anxiety about safety, the taste was significantly reduced. Moreover, when it was dipped in a large amount, it fermented excessively and began to rot. In addition, the sprouts produced are not well kept after the production and there is a risk of spoilage bacteria etc., and it was necessary to wash with chlorine or a large amount of water for sterilization. When used, chlorine remained, and a large amount of water-soluble nutrients such as vitamin C flowed out, resulting in a marked deterioration in taste. On the other hand, the green soybean obtained by the method of the present invention did not cause such defects, and the sprouts produced were safe and kept well in the sun, were delicious, and contained a lot of nutrients such as vitamin C, and were of good quality. . The sprouts produced by the present invention are extremely suitable as diet foods. The sprouts according to the invention can easily be manufactured at home in a pot with a lid. In the production of the bean sprouts, the seeds and the cultivation container can be sold as a cultivation set or used as a gift. A simple cultivation container, for example, a plastic pickled container with a lid can be used.

【0039】[0039]

【発明の効果】栽培方法が簡便で経済的で、収量が多
く、病虫害に強い。品質の良い豆を歩留り良く収穫でき
る。葉や茎が硬くなり、豆が芯まで完熟する。大豆は食
味、香り及び風味が良く、健康に良く、リノール酸とオ
レイン酸含量が多く、酸化し難く、食味が劣化し難い。
香りが良く食味が良く良質で安全な大豆が得られるの
で、良質で安全な味噌、醤油、豆腐、もやし及び菓子等
の加工食品を製造できる。家畜用飼料も製造でき、家畜
が喜んで食べて良く成長する。
EFFECTS OF THE INVENTION The cultivation method is simple and economical, the yield is high, and it is resistant to pests and diseases. High quality beans can be harvested with good yield. The leaves and stems become hard and the beans are fully ripe to the core. Soybean has a good taste, aroma and flavor, is healthy, has a high content of linoleic acid and oleic acid, is hard to oxidize, and is hard to deteriorate in taste.
Since soybeans having a good scent and good taste and good quality and safety can be obtained, it is possible to produce good and safe processed foods such as miso, soy sauce, tofu, bean sprouts and confectionery. Livestock feed can also be produced, and livestock are happy to eat and grow well.

【0040】一般大豆では芯まで火が通らず、醗酵しな
いから、小粒納豆とか挽き割り納豆が多いが、大豆が芯
まで完熟するから、芯まで柔らかく火が通り、加工性が
良く、納豆、味噌等の醗酵食品原料として適している。
納豆菌、枯草菌が芯まで働くから大粒納豆ができる。
With general soybeans, the core does not go through the fire and does not ferment, so there are many small-grain natto and ground natto, but since the soybeans are fully ripe to the core, the core is soft and cooks well, and the natto and miso are good. Suitable as a raw material for fermented foods such as
Large natto can be made because natto and Bacillus subtilis work to the core.

【0041】除草剤を施用しないから、空中にも土や水
にも流亡せず、環境を汚染せず、土壌からメタンガス及
び炭酸ガス等の地球温暖化ガスを発生せず、地下水のB
OD/CODを高める過剰な肥料分の流出による環境汚
染も起こさない。大豆からヘキサン抽出法に依らずに、
物理的な圧搾で香りと味の良い大豆油が搾油されるの
で、搾油した後の大豆フレークが全くヘキサンを含有せ
ず、安全な食品原料や家畜の飼料となる。大豆フレーク
は香りと食味も良い。
Since the herbicide is not applied, it does not run off into the air or soil or water, does not pollute the environment, does not generate global warming gases such as methane gas and carbon dioxide gas from the soil,
It also does not cause environmental pollution due to the outflow of excess fertilizer that increases OD / COD. Regardless of the hexane extraction method from soybean,
Since soybean oil with good scent and taste is squeezed by physical pressing, soybean flakes after squeezing do not contain hexane at all, and become a safe food material or feed for livestock. Soy flakes have a good aroma and taste.

【0042】本発明の大豆、大豆油及び大豆フレークは
大豆アレルギーを生じない。本発明の大豆油は安全性、
食味、色、香り及び経済性が優れている。本発明の大豆
フレークは高蛋白なので、ダイエットとして肥満に効
く。
The soybeans, soybean oil and soybean flakes of the present invention do not cause soybean allergies. The soybean oil of the present invention is safe,
Excellent taste, color, aroma and economy. Since the soybean flakes of the present invention have a high protein content, they are effective as a diet against obesity.

【0043】以上、本発明を特定の数値及び例につき説
明したが、本発明の広範な精神と視野を逸脱することな
く、本発明の種々な変更と修整が可能なことは勿論であ
る。
Although the present invention has been described with reference to specific numerical values and examples, it goes without saying that various modifications and adjustments can be made to the present invention without departing from the broad spirit and scope of the present invention.

【図面の簡単な説明】[Brief description of drawings]

【図1】 慣行栽培により豆の直根が発達している状態
を示す線図的横断面図である。
FIG. 1 is a diagrammatic cross-sectional view showing a state in which a straight root of a bean is developed by conventional cultivation.

【図2】 本発明により豆の側根が発達して直根が消滅
している状態を示す線図的横断面図である。
FIG. 2 is a diagrammatic cross-sectional view showing a state in which lateral roots of beans have developed and straight roots have disappeared according to the present invention.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 FI テーマコート゛(参考) A23L 1/20 A23L 1/20 Z 104 104Z 109 109Z 1/202 103 1/202 103 1/238 1/238 Z ─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 Identification code FI theme code (reference) A23L 1/20 A23L 1/20 Z 104 104 104Z 109 109Z 1/202 103 1/202 103 1/238 1/238 Z

Claims (9)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 除草剤を施用しない豆の栽培方法におい
    て、(1)溝と幅広の畝を作り、(2)播種時に根粒菌
    をまぶし、(3)植鞍に播種又は定植し、(4)畝の上
    に発根促進剤を10a当り50〜200kg散布し、
    (5)10a当り過燐酸石灰2〜16kgを燐酸を0.
    05〜0.5重量%含む水溶液として葉面と地表面に上
    下散布し、発根促進剤と燐酸を含む水溶液との共勢作用
    によって側根を地表面付近に発達させて直根を消滅させ
    ることを特徴とする豆の栽培方法。
    1. In a method for cultivating beans without applying a herbicide, (1) making a furrow and wide ridges, (2) sprinkling root nodule bacteria at the time of sowing, and (3) sowing or planting in saddle, (4) ) 50 to 200 kg of a rooting promoter is sprayed on the ridges per 10 a,
    (5) 2 to 16 kg of superphosphate lime per 10 a and phosphoric acid of 0.
    Dispersing the solution as an aqueous solution containing 0. 05 to 0.5% by weight on the leaf surface and the ground surface, and developing the lateral roots near the ground surface and eliminating the straight roots by the synergistic action of the rooting promoter and the aqueous solution containing phosphoric acid. A method for cultivating beans, characterized by:
  2. 【請求項2】 畝間の光合成菌を多く含んだヘドロ又は
    湿分の多い土を畝の上に揚げる畝立て段階を有する請求
    項1の栽培方法。
    2. The cultivating method according to claim 1, further comprising a ridge-raising step in which sludge or soil having a high content of moisture containing a large amount of photosynthetic bacteria in the ridges is raised on the ridges.
  3. 【請求項3】 発根促進剤が籾殻、珪カル及び珪酸カリ
    成る群から選択したもの又は籾殻、珪カル及び珪酸カリ
    から成る群から選択したものを含むものであって、珪酸
    含量が15重量%以上であるものである請求項1又は2
    の栽培方法。
    3. A rooting accelerator selected from the group consisting of rice husks, silica and potassium silicate or containing husks, silica and potassium silicate, and having a silicic acid content of 15% by weight. % Or more. 1.
    Cultivation method.
  4. 【請求項4】 請求項1、2又は3の栽培方法により収
    穫されたそら豆。
    4. Broad beans harvested by the cultivation method of claim 1, 2 or 3.
  5. 【請求項5】 請求項1、2又は3の栽培方法により収
    穫された大豆であって、水分が10〜15重量%であ
    り、皮が加工食品を作る時に脱皮を必要としない程軟ら
    かく、油分が17〜20重量%であり、脂質に含まれる
    オレイン酸含量が28重量%以上であり、芯まで完熟
    し、沃素価が150以上であり、過酸化物価が70以下
    であり、植物繊維が18重量%以上である大豆。
    5. The soybean harvested by the cultivation method according to claim 1, 2 or 3, wherein the water content is 10 to 15% by weight, and the skin is so soft that it does not require dehulling when making a processed food. Is 17 to 20% by weight, the oleic acid content in the lipid is 28% by weight or more, the core is fully ripe, the iodine value is 150 or more, the peroxide value is 70 or less, and the plant fiber is 18 Soybean that is more than weight%.
  6. 【請求項6】 請求項5の大豆を用いて製造した味噌、
    醤油、豆腐、納豆、飼料、もやし又は菓子。
    6. A miso produced using the soybean according to claim 5,
    Soy sauce, tofu, natto, feed, sprouts or confectionery.
  7. 【請求項7】 請求項6の大豆を溶剤抽出法に依ること
    なく物理的な圧搾法のみで圧搾した後大豆フレークから
    分離して得たものであり、食味が良いので精製を行なわ
    ずにそのまゝ食用に供することができ、オレイン酸含量
    が28重量%以上である大豆油。
    7. The soybean according to claim 6 is obtained by squeezing the soybeans only by a physical squeezing method without relying on a solvent extraction method and then separating from the soybean flakes. Soybean oil that can be used for food and has an oleic acid content of 28% by weight or more.
  8. 【請求項8】 請求項6の大豆を溶剤抽出法に依ること
    なく物理的な圧搾法のみで圧搾して大豆油を分離して得
    たものである大豆フレーク。
    8. A soybean flake obtained by squeezing the soybean of claim 6 only by a physical squeezing method without using a solvent extraction method to separate soybean oil.
  9. 【請求項9】 請求項8の大豆フレークを用いて製造し
    た味噌、醤油、豆腐、納豆、飼料又は菓子。
    9. A miso, soy sauce, tofu, natto, feed or confectionery produced by using the soybean flakes of claim 8.
JP2002168479A 2001-07-03 2002-06-10 How to grow soy Active JP3605092B2 (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013518564A (en) * 2010-02-05 2013-05-23 ランジョウ チンフーラー バイオテクノロジー カンパニー リミテッドLanzhou Jinfule Biotechnology Co.,Ltd. Cultivation structure and cultivation method
CN103392498A (en) * 2013-08-22 2013-11-20 江苏沿江地区农业科学研究所 Fresh broad bean-taro efficient facility planting method
CN104429572A (en) * 2014-12-26 2015-03-25 狄正兴 Soil covering drought-resistant and seedling full stand keeping cultivating method for gourd stubble soybean planting
CN104472198A (en) * 2014-12-26 2015-04-01 狄正兴 Soil-covering drought-resisting seedling-protecting cultivation method for planting soybean in wax gourd stubbles
CN104472197A (en) * 2014-12-26 2015-04-01 狄正兴 Soil-covering, drought-resisting and seedling-protecting cultivation method for planting soybeans on melon stubbles
CN104488527A (en) * 2014-12-26 2015-04-08 狄正兴 Earth-covering drought-resisting seedling-protection farming method for planting soybeans after crop of spring corn stubbles
CN104521513A (en) * 2014-12-26 2015-04-22 狄正兴 Earthing, drought resisting and seedling protecting cultivation method for planting soybeans in field with pumpkin stubble
CN106472059A (en) * 2016-09-07 2017-03-08 淮南市农康农业科技有限公司 A kind of organic ecological cultural method of Semen Viciae fabae
CN106717759A (en) * 2016-11-19 2017-05-31 威海印九红果蔬种植专业合作社 A kind of breeding method of high-survival rate containing iodine spinach
CN108293793A (en) * 2017-09-18 2018-07-20 海门市金黄农产品有限公司 A kind of implantation methods of broad bean

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013518564A (en) * 2010-02-05 2013-05-23 ランジョウ チンフーラー バイオテクノロジー カンパニー リミテッドLanzhou Jinfule Biotechnology Co.,Ltd. Cultivation structure and cultivation method
CN103392498A (en) * 2013-08-22 2013-11-20 江苏沿江地区农业科学研究所 Fresh broad bean-taro efficient facility planting method
CN104429572A (en) * 2014-12-26 2015-03-25 狄正兴 Soil covering drought-resistant and seedling full stand keeping cultivating method for gourd stubble soybean planting
CN104472198A (en) * 2014-12-26 2015-04-01 狄正兴 Soil-covering drought-resisting seedling-protecting cultivation method for planting soybean in wax gourd stubbles
CN104472197A (en) * 2014-12-26 2015-04-01 狄正兴 Soil-covering, drought-resisting and seedling-protecting cultivation method for planting soybeans on melon stubbles
CN104488527A (en) * 2014-12-26 2015-04-08 狄正兴 Earth-covering drought-resisting seedling-protection farming method for planting soybeans after crop of spring corn stubbles
CN104521513A (en) * 2014-12-26 2015-04-22 狄正兴 Earthing, drought resisting and seedling protecting cultivation method for planting soybeans in field with pumpkin stubble
CN106472059A (en) * 2016-09-07 2017-03-08 淮南市农康农业科技有限公司 A kind of organic ecological cultural method of Semen Viciae fabae
CN106717759A (en) * 2016-11-19 2017-05-31 威海印九红果蔬种植专业合作社 A kind of breeding method of high-survival rate containing iodine spinach
CN108293793A (en) * 2017-09-18 2018-07-20 海门市金黄农产品有限公司 A kind of implantation methods of broad bean

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