JP2003079240A - Method for cultivating bean - Google Patents

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

Detailed Description of the Invention

[0001]

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]

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.

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.

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]

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] 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]

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).

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.

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]

[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.

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.

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]

[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.

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.

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.

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.

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.

[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.

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

[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%.

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 .

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

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]

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):

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.

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):

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.

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.

[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.

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

(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.

[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.

Material (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

(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.

[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.

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

(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]

[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]

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.

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.

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.

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.

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.

[Brief description of drawings]

FIG. 1 is a diagrammatic cross-sectional view showing a state in which a straight root of a bean is developed by conventional cultivation.

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.

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Claims (9)

[Claims] 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. 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. 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. Broad beans harvested by the cultivation method of claim 1, 2 or 3. 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. A miso produced using the soybean according to claim 5,
Soy sauce, tofu, natto, feed, sprouts or confectionery. 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. 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. A miso, soy sauce, tofu, natto, feed or confectionery produced by using the soybean flakes of claim 8.