JP2019024388A - Cultivation method of vegetables containing lactic acid bacteria - Google Patents
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Abstract
Description
本発明は、根、茎、葉、花等の内部に乳酸菌が蓄積された乳酸菌入り野菜の栽培方法に関する。 The present invention relates to a method for cultivating vegetables containing lactic acid bacteria in which lactic acid bacteria are accumulated inside roots, stems, leaves, flowers and the like.
従来、土耕栽培で、乳酸菌原液を希釈した水を灌水して根から吸収させることにより乳酸菌又は乳酸を成果物の内部に導入する青果物栽培方法と、水耕栽培で、乳酸菌原液を培養液に混入して根から吸収させることにより乳酸菌又は乳酸を青果物の内部に導入する青果物栽培方法と、が提案されている（例えば、特許文献１参照）。 Conventionally, in soil cultivation, by irrigating water diluted with lactic acid bacteria stock solution and absorbing from the roots, the cultivating method of introducing lactic acid bacteria or lactic acid into the product, and hydroponic cultivation, using the lactic acid bacteria stock solution as the culture solution There has been proposed a fruit and vegetable cultivation method in which lactic acid bacteria or lactic acid is introduced into fruits and vegetables by mixing and absorbing from the roots (see, for example, Patent Document 1).
特許文献１によれば、前記青果物栽培方法は、土耕栽培でも水耕栽培でも根から乳酸菌又は乳酸を吸収させることができるので、青果物を安価かつ多量に栽培できるとされている。また、前記青果物栽培方法により栽培された青果物は、乳酸菌又は乳酸が含有されているので、摂取することにより健康増進が図れると共に、野菜特有の青臭さや苦味などが解消されて、美味しくなるとされている。 According to Patent Document 1, the fruits and vegetables cultivation method can absorb lactic acid bacteria or lactic acid from the roots in both soil cultivation and hydroponics, so that fruits and vegetables can be cultivated inexpensively and in large quantities. In addition, since the fruits and vegetables cultivated by the method for cultivating fruits and vegetables contain lactic acid bacteria or lactic acid, it is said that health can be promoted by ingestion, and the peculiar smell and bitterness peculiar to vegetables are eliminated and it becomes delicious. .
しかしながら、特許文献１に記載の発明は、青果物の体液中に含まれる硝酸イオンの影響が全く考慮されていないので、青果物の根から乳酸菌又は乳酸を効率的に吸収させることが困難であり、青果物内に乳酸菌又は乳酸を導入したことによる効果が限定的なものになりやすい。 However, since the invention described in Patent Document 1 does not consider the influence of nitrate ions contained in the body fluid of fruits and vegetables, it is difficult to efficiently absorb lactic acid bacteria or lactic acid from the roots of fruits and vegetables. The effect of introducing lactic acid bacteria or lactic acid into the inside tends to be limited.
即ち、硝酸イオンは、青果物の成長に必要な物質であるが、青果物中の硝酸イオン濃度が高くなり過ぎると、硝酸イオンによって青果物の根が傷付き、うまく乳酸菌又は乳酸を吸収できなくなる。また、傷んだ根から病原菌が入り込みやすくなるため、育成が悪くなったり、病気や虫がつきやすくなって、農薬の散布回数が増えるといった問題も生じる。さらに、硝酸イオン濃度が高い青果物を摂取すると、人体にも悪影響のあることが懸念されており、ＥＵ等においては、葉物の場合、２５００〜３０００ｍｇ／ｋｇ以下と定められている。なお、日本食品分析標準値は、５０００ｍｇ／ｋｇとなっている。 That is, nitrate ion is a substance necessary for the growth of fruits and vegetables. However, if the nitrate ion concentration in the fruits and vegetables becomes too high, the roots of the fruits and vegetables are damaged by the nitrate ions, and lactic acid bacteria or lactic acid cannot be absorbed well. In addition, pathogenic bacteria can easily enter from damaged roots, which causes problems such as poor growth and easy disease and insects, resulting in an increase in the number of sprays of agricultural chemicals. Furthermore, it is feared that ingestion of fruits and vegetables having a high nitrate ion concentration also has an adverse effect on the human body. In the EU and the like, it is set to 2500 to 3000 mg / kg or less for leaves. The Japanese food analysis standard value is 5000 mg / kg.
このようなことから、人体の健康維持又は健康増進に有用な乳酸菌入り野菜の栽培法を開発するためには、単に土壌中又は培養液中に乳酸菌又は乳酸を添加するだけでは足りず、青果物内への硝酸イオンの取り込みを制限することが重要となる。 For this reason, in order to develop a method for growing vegetables containing lactic acid bacteria that is useful for maintaining or promoting the health of the human body, it is not sufficient to simply add lactic acid bacteria or lactic acid to the soil or culture solution. It is important to limit the uptake of nitrate ions into the water.
本発明は、このような従来技術の問題を解決するためになされたものであり、人体の健康維持又は健康増進に有用な乳酸菌入り野菜の栽培法を提供することを目的とする。 The present invention has been made to solve such problems of the prior art, and an object thereof is to provide a method for cultivating vegetables containing lactic acid bacteria that is useful for maintaining or promoting the health of the human body.
本発明は、このような従来技術の課題を解決するため、土耕栽培において、植物活性酵素が混入された土壌に野菜の苗を植え付けるか種を蒔いた後、植え付けられた野菜の苗又は発芽した野菜の根に乳酸菌培養液を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に乳酸菌培養液を葉面散布して、野菜の細胞内に乳酸菌を増殖させる乳酸菌入り野菜の栽培方法であり、前記植物活性酵素として、露地上に原料木類を堆積し、原料木類にキノコ菌培養体を接種し、水分を加え、攪拌し、原料木類とキノコ菌培養体とが露地上で均一に混合され、水分と空気とが十分に与えられた状態とし、この状態により、キノコ菌が原料木類を分解し、その温度は７０℃程度まで上昇し、原料木類を土壌に変えると共にキノコ菌が増殖し、水分の補給と攪拌を繰り返し、キノコ菌が原料木類に万遍なくまわりきった状態となった時点で、土壌への変換途中の原料木類からその一部を取り出し、プールに温水を入れ、ポンプで温水を汲み上げ、シャワーからキノコ菌培養体（土壌への変換途中の原料木類）に温水を流下し、キノコ菌培養体が有する酵素を温水中に抽出し、プールに流下して戻り、このサイクルを繰り返すことで、キノコ菌酵素液をプールに生成するという方法で製造されるものを用いたことを特徴とする。 In order to solve such a problem of the conventional technique, the present invention is to plant vegetable seedlings or seed seeds in soil mixed with plant active enzymes in soil cultivation, and then plant the seedlings or germinate them. Cultivation of vegetables with lactic acid bacteria that irrigates lactic acid bacteria culture solution to the roots of the cultivated vegetables, and sprays the lactic acid bacteria culture solution on the seedlings of planted vegetables or the leaves of germinated vegetables to grow lactic acid bacteria in the vegetable cells In this method, as the plant active enzyme, raw wood is deposited on the surface of the ground, inoculated with mushroom fungus culture on the raw wood, added with water, stirred, and the raw wood and mushroom fungus culture are exposed. The mixture is uniformly mixed on the ground, and water and air are sufficiently given. By this state, the mushroom fungus decomposes the raw wood, the temperature rises to about 70 ° C, and the raw wood is put into the soil. Mushrooms grow and moisture with change When replenishment and stirring are repeated, when the mushroom fungus is completely distributed around the raw wood, a part of it is taken out from the raw wood during the conversion to soil, hot water is added to the pool, and pumped. The warm water is pumped, the warm water is poured from the shower to the mushroom fungus culture (raw wood in the middle of conversion to soil), the enzymes contained in the mushroom fungus are extracted into the warm water, then flowed down to the pool and returned to this cycle. It is characterized by using what is manufactured by the method of producing a mushroom fungus enzyme solution in a pool by repeating.
また本発明は、前記課題を解決するため、水耕栽培において、植物活性酵素が混入された培養液に浮かべられた培養床に、野菜の苗を植え付けるか種を蒔いた後、植え付けられた野菜の苗又は発芽した野菜の根に乳酸菌培養液を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に乳酸菌培養液を葉面散布して、野菜の細胞内に乳酸菌を増殖させる乳酸菌入り野菜の栽培方法であり、前記植物活性酵素として、露地上に原料木類を堆積し、原料木類にキノコ菌培養体を接種し、水分を加え、攪拌し、原料木類とキノコ菌培養体とが露地上で均一に混合され、水分と空気とが十分に与えられた状態とし、この状態により、キノコ菌が原料木類を分解し、その温度は７０℃程度まで上昇し、原料木類を土壌に変えると共にキノコ菌が増殖し、水分の補給と攪拌を繰り返し、キノコ菌が原料木類に万遍なくまわりきった状態となった時点で、土壌への変換途中の原料木類からその一部を取り出し、プールに温水を入れ、ポンプで温水を汲み上げ、シャワーからキノコ菌培養体（土壌への変換途中の原料木類）に温水を流下し、キノコ菌培養体が有する酵素を温水中に抽出し、プールに流下して戻り、このサイクルを繰り返すことで、キノコ菌酵素液をプールに生成するという方法で製造されるものを用いたことを特徴とする。 In order to solve the above-mentioned problem, the present invention provides a vegetable planted after planting a seedling or planting a vegetable seedling on a culture floor floated on a culture solution mixed with a plant active enzyme in hydroponics. Lactic acid bacteria that irrigate lactic acid bacteria culture solution to the seedlings of seedlings or germinated vegetables and spread lactic acid bacteria cultures on the seedlings of planted vegetables or germinated vegetable leaves to grow lactic acid bacteria in the vegetable cells A method for cultivating vegetables in which raw wood is deposited on the surface as the plant active enzyme, inoculated with mushroom fungus culture on the raw wood, added with water, stirred, and cultured with raw wood and mushroom The body is uniformly mixed on the surface of the ground, and moisture and air are sufficiently given. In this state, mushrooms decompose the raw wood, and the temperature rises to about 70 ° C. Mushroom fungus with soil When the plant has grown, repeated replenishment of water and agitation, and when the mushroom fungus has spread all over the raw wood, a part of it is taken out from the raw wood during the conversion to soil, and warm water is added to the pool. Pump up the hot water with a pump, drain the warm water from the shower to the mushroom culture (raw wood in the middle of conversion to soil), extract the enzyme contained in the mushroom culture into the warm water, and flow it down to the pool Then, by repeating this cycle, a product produced by a method of generating a mushroom enzyme solution in a pool is used.
前記植物活性酵素を野菜に与えると、野菜の細胞内への硝酸イオンの取り込みが抑制され、硝酸イオンによる根の損傷が防止又は抑制されて、野菜の細胞内への乳酸菌の吸収を増加できる。また、前記植物活性酵素を野菜に与えると、高蛋白栽培で野菜の糖度を上昇できる。よって、野菜の細胞内で、蛋白質や糖類を餌とする乳酸菌が増殖しやすく、味が良く人体の健康増進に資する野菜を育てることができる。 When the plant active enzyme is given to vegetables, the uptake of nitrate ions into the cells of the vegetables is suppressed, and root damage due to nitrate ions is prevented or suppressed, so that absorption of lactic acid bacteria into the cells of the vegetables can be increased. Moreover, when the said plant active enzyme is given to vegetables, the sugar content of vegetables can be raised by high protein cultivation. Therefore, lactic acid bacteria that feed on proteins and sugars can easily grow in the cells of the vegetables, and the vegetables that have good taste and contribute to the health of the human body can be grown.
また本発明は、前記構成の乳酸菌入り野菜の栽培方法において、植え付けられた野菜の苗又は発芽した野菜の根への乳酸菌培養液の灌水、及び、植え付けられた野菜の苗又は発芽した野菜の葉への乳酸菌培養液の葉面散布を、苗の植え付け又は種の発芽から野菜の収穫までの間に複数回行うことを特徴とする。 Further, the present invention provides a method for cultivating vegetables containing lactic acid bacteria having the above-described structure, irrigation of a lactic acid bacteria culture solution to the roots of planted vegetable seedlings or germinated vegetables, and planted vegetable seedlings or germinated vegetable leaves Foliar spraying of the lactic acid bacteria culture solution is performed a plurality of times from seedling planting or seed germination to vegetable harvesting.
植え付けられた野菜の苗又は発芽した野菜の根への乳酸菌培養液の灌水、及び、植え付けられた野菜の苗又は発芽した野菜の葉への乳酸菌培養液の葉面散布は、１回実施するだけでも足りる。しかし、複数回実施することにより、野菜の細胞内における乳酸菌数を増加できるので、より一層味が良く人体の健康増進に資する野菜が育てられる。 Irrigation of lactic acid bacteria culture solution to planted seedlings or germinated vegetable roots, and foliar application of lactic acid bacteria culture solution to planted vegetable seedlings or germinated vegetable leaves only once But it ’s enough. However, since the number of lactic acid bacteria in the cell of the vegetable can be increased by carrying out multiple times, a vegetable that has a better taste and contributes to the promotion of human health can be nurtured.
また本発明は、前記構成の乳酸菌入り野菜の栽培方法において、灌水又は葉面散布に用いる乳酸菌は、竹林から採取される竹の乳酸菌であることを特徴とする。 Moreover, the present invention is characterized in that, in the method for cultivating vegetables containing lactic acid bacteria, the lactic acid bacteria used for irrigation or foliar application are bamboo lactic acid bacteria collected from bamboo forest.
植物性の乳酸菌は、動物性の乳酸菌よりも熱や酸に強く、経口摂取したものが腸管内に届くので、人体の健康増進効果が高い。竹林から採取される竹の乳酸菌は、他の植物性の乳酸菌よりも更に熱や酸に強く、人体の健康増進に優れた効果を発揮する。 Plant-based lactic acid bacteria are more resistant to heat and acid than animal lactic acid bacteria, and those taken orally reach the intestinal tract. Bamboo lactic acid bacteria collected from bamboo forests are more resistant to heat and acid than other plant lactic acid bacteria, and exhibit excellent effects on promoting human health.
本発明によれば、野菜の細胞内における乳酸菌数を増加できるので、味が良く人体の健康増進に資する野菜を栽培できる。 According to the present invention, since the number of lactic acid bacteria in the cell of the vegetable can be increased, it is possible to grow a vegetable that has a good taste and contributes to the health promotion of the human body.
以下、実施形態に係る乳酸菌入り野菜の栽培方法について説明する。なお、本発明の範囲は、以下に記載する実施形態の範囲に限定されるものではなく、本発明の要旨を逸脱しない範囲で様々に変更を加えて実施するものを含むことは勿論である。 Hereinafter, the cultivation method of the lactic acid bacteria containing vegetables which concerns on embodiment is demonstrated. It should be noted that the scope of the present invention is not limited to the scope of the embodiments described below, and it is needless to say that various modifications can be made without departing from the scope of the present invention.
〈土耕栽培〉
図１に示すように、土耕栽培による乳酸菌入り野菜の栽培方法は、土壌に植物活性酵素を散布するステップＳ１、植物活性酵素が散布された土壌を耕運するステップＳ２、植物活性酵素が散布された土壌に野菜の苗を植え付けるか種を蒔くステップＳ３、植え付けられた野菜の苗又は発芽した野菜の根に乳酸菌培養液を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に乳酸菌培養液を葉面散布するステップＳ４、植え付けられた野菜の苗又は発芽した野菜の根に植物活性酵素を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に植物活性酵素を葉面散布するステップＳ５、乳酸菌入りの野菜を収穫するステップＳ６と、を含んで構成される。
<Soil cultivation>
As shown in FIG. 1, the cultivation method of vegetables containing lactic acid bacteria by soil cultivation includes step S1 for spraying plant active enzyme to the soil, step S2 for cultivating soil to which the plant active enzyme is sprayed, and plant active enzyme spraying. Step S3 for planting or seeding vegetable seedlings in the prepared soil, irrigating the lactic acid bacteria culture solution to the roots of the planted vegetable seedlings or the germinated vegetables, and also planting the seedlings of the planted vegetables or the leaves of the germinated vegetables Step S4 of spraying the lactic acid bacteria culture on the surface of the plant, irrigating the plant active enzyme on the planted seedling or the root of the sprouted vegetable, and the plant active enzyme on the leaf of the planted vegetable seedling or the sprouted vegetable Step S5 for surface spraying and Step S6 for harvesting vegetables containing lactic acid bacteria.
土壌中に混入耕運される植物活性酵素としては、露地上に原料木類を堆積し、原料木類にキノコ菌培養体を接種し、水分を加え、攪拌し、原料木類とキノコ菌培養体とが露地上で均一に混合され、水分と空気とが十分に与えられた状態とし、この状態により、キノコ菌が原料木類を分解し、その温度は７０℃程度まで上昇し、原料木類を土壌に変えると共にキノコ菌が増殖し、水分の補給と攪拌を繰り返し、キノコ菌が原料木類に万遍なくまわりきった状態となった時点で、土壌への変換途中の原料木類からその一部を取り出し、プールに温水を入れ、ポンプで温水を汲み上げ、シャワーからキノコ菌培養体（土壌への変換途中の原料木類）に温水を流下し、キノコ菌培養体が有する酵素を温水中に抽出し、プールに流下して戻り、このサイクルを繰り返すことで、キノコ菌酵素液をプールに生成するという方法で製造されるものを用いる。この植物活性酵素は、特許第４１２９４７０号に係るものであり、詳細については該当する特許公報を参照されたい。 As plant-activated enzymes mixed and cultivated in the soil, raw wood is deposited on the open ground, inoculated with mushroom fungus culture on the raw wood, added with water, stirred, raw wood and mushroom fungus culture The body is uniformly mixed on the surface of the ground, and moisture and air are sufficiently given. This state causes the mushrooms to decompose the raw wood, and the temperature rises to about 70 ° C. As soon as mushrooms proliferate, replenish and rehydrate with water, and mushrooms are completely distributed around the raw material trees, the raw material trees that are in the process of conversion to soil Take out a part of it, put warm water into the pool, pump up the warm water with a pump, drain the warm water from the shower to the mushroom fungus culture (raw wood in the middle of conversion to soil), and heat the enzyme that the mushroom fungus culture has Extracted into the pool and returned to the pool. By repeating the Le, used those produced mushrooms bacterial enzyme solution in a way that generates the pool. This plant active enzyme is related to Japanese Patent No. 4129470. For details, refer to the corresponding patent publication.
ステップ１においては、植物活性酵素の５００倍液を１ｍ２当たり３００ｍｌを散布する。また、ステップ５においては、植物活性酵素の５００倍液を根と葉に１ｍ２当たり３００ｍｌ散布する。また、これに加えて、野菜の収穫までに植物活性酵素の１０００倍液を葉菜には３回、果菜には１０回程度散布する。トマト、キュウリ、ナス、ピーマン等の果菜類は長期にわたって収穫できるので、野菜の生育状況を見ながら植物活性酵素の散布回数を調整する。前記植物活性酵素は、人体に無害であるため、使用量に制限はないが、無駄を省くため、ステップ１においては、１反当り５００倍希釈液の散布量を１０リットル程度とする。また、ステップＳ５においては、葉面全体が濡れる程度とする。 In Step 1, 300 ml of a plant active enzyme 500-fold solution is sprayed per 1 m 2 . In step 5, 300 ml of a plant active enzyme 500 times solution is sprayed on the roots and leaves per 1 m 2 . In addition to this, a 1000-fold solution of plant active enzyme is sprayed 3 times on leaf vegetables and about 10 times on fruit vegetables by the time the vegetables are harvested. Fruits and vegetables such as tomatoes, cucumbers, eggplants and peppers can be harvested over a long period of time, so adjust the number of sprays of plant active enzymes while observing the growth of the vegetables. Since the plant active enzyme is harmless to the human body, the amount used is not limited, but in order to avoid waste, in step 1, the application amount of the 500-fold diluted solution per reaction is about 10 liters. In step S5, the entire leaf surface is wetted.
更に、ステップ１においては、前記植物活性酵素に加えて、有機肥料、アミノ酸、貝化石、堆肥等を土壌に混入することもできる。また、ステップＳ５においては、前記植物活性酵素に加えて、アミノ酸を灌水及び葉面散布することもできる。 Furthermore, in step 1, in addition to the plant active enzyme, organic fertilizers, amino acids, shell fossils, compost, and the like can be mixed into the soil. Moreover, in step S5, in addition to the said plant active enzyme, an amino acid can also be irrigated and foliar spraying.
ステップＳ４においては、乳酸菌培養液原液（菌量は１０８／ｇ）を水で薄めて、１００倍液（菌量は１０５〜１０６／ｇ）を作り、根と葉に１ｍ２当たり３００ｍｌ散布する。また、生育途中より収穫まで３回を目途に乳酸菌培養液の散布を行い、細胞内に菌の増殖を図る。ステップＳ４で使用する乳酸菌については、特に制限があるものではなく、動物系乳酸菌及び植物系乳酸菌のいずれも用いることができる。但し、植物系乳酸菌は、動物系乳酸菌に比べて熱や酸に強く、経口摂取したものが腸管内に届くので、植物系乳酸菌を散布した方が、動物系乳酸菌を散布した場合よりも、高い健康増進効果が期待される。 In step S4, the lactic acid bacteria culture stock solution (the amount of bacteria is 10 8 / g) is diluted with water to make a 100-fold solution (the amount of bacteria is 10 5 to 10 6 / g), and 300 ml per 1 m 2 of roots and leaves. Scatter. In addition, the lactic acid bacteria culture solution is sprayed about three times from the middle of the growth to the harvest, and the bacteria are propagated in the cells. The lactic acid bacterium used in step S4 is not particularly limited, and any of animal lactic acid bacteria and plant lactic acid bacteria can be used. However, plant-based lactic acid bacteria are more resistant to heat and acid than animal-based lactic acid bacteria, and those ingested orally reach the intestinal tract. Therefore, spraying plant-based lactic acid bacteria is higher than spraying animal-based lactic acid bacteria. Expected to promote health.
植物系乳酸菌としては、竹林から採取される竹の乳酸菌が、他の一般的な植物性の乳酸菌よりも更に熱や酸に強く、経口摂取により人の腸管内に届いて、整腸作用、免疫活性、美容（美肌）、アレルギー抑制等に関して優れた効果を発揮するので、好ましい。 Among plant-based lactic acid bacteria, bamboo lactic acid bacteria collected from bamboo forests are more resistant to heat and acid than other general plant lactic acid bacteria, and reach the human intestinal tract by oral ingestion, resulting in intestinal action and immunity. It is preferable because it exhibits excellent effects on activity, beauty (skinned skin), allergy suppression, and the like.
その他の植物系乳酸菌としては、ラクトバチルス・パラカセイ、ラクトバチルス・アシドフィルス、ラクトバチルス・カゼイ、ラクトバチルス・ギャセリ、ラクトバチルス・プランタルム、ラクトバチルス・プレビス、ラクトバチルス・ブフネリ、ラクトジェノコッカス・ハロフィルス、ペディオコッカス・ペントセサウスを挙げることができる。 Other plant lactic acid bacteria include Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus previs, Lactobacillus buchneri, Lactogenococcus halofilus, Pe Diococcus pentose south.
ステップＳ４においては、上記の植物系乳酸菌から１種又は複数種を選択して使用することができる。乳酸菌数については、特に制限されないが、一般的には、１０２〜１０８細菌数／ｇとすることが望ましい。 In step S4, one or more types can be selected and used from the above plant-based lactic acid bacteria. The number of lactic acid bacteria is not particularly limited, but in general, the number of bacteria is preferably 10 2 to 10 8 bacteria / g.
〈水耕栽培〉
図２に示すように、水耕栽培による乳酸菌入り野菜の栽培方法は、培養液に植物活性酵素を添加するステップＳ１１、植物活性酵素が散布された培養液を均一に撹拌するステップＳ１２、植物活性酵素が添加された培養液に浮かべられた培養床に野菜の苗を植え付けるか種を蒔くステップＳ１３、植え付けられた野菜の苗又は発芽した野菜の根に乳酸菌培養液を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に乳酸菌培養液を葉面散布するステップＳ１４、植え付けられた野菜の苗又は発芽した野菜の根に植物活性酵素を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に植物活性酵素を葉面散布するステップＳ１５、乳酸菌入りの野菜を収穫するステップＳ１６と、を含んで構成される。ステップＳ１４及びステップ１５は、交互に複数回実施しても良い。
<Hydroculture>
As shown in FIG. 2, the method for cultivating vegetables containing lactic acid bacteria by hydroponics includes step S11 of adding a plant active enzyme to the culture solution, step S12 of uniformly stirring the culture solution sprayed with the plant active enzyme, plant activity Planting or seeding a vegetable seedling on the culture floor floated on the culture medium to which the enzyme has been added Step S13, irrigating the lactic acid bacteria culture solution on the planted vegetable seedling or germinated vegetable root and planting Step S14 of foliar application of a lactic acid bacteria culture solution to a vegetable seedling or a sprouted vegetable leaf, irrigation with a plant active enzyme to the planted vegetable seedling or a sprouted vegetable root, and planted vegetable seedling or germination Step S15 for foliar application of plant active enzyme to the leaves of the finished vegetables, and Step S16 for harvesting vegetables containing lactic acid bacteria. Step S14 and step 15 may be performed alternately a plurality of times.
植物活性酵素の種類及び濃度、乳酸菌の種類及び菌数については、土耕栽培の場合と同じとすることができる。つまり、実施形態に係る土耕栽培及び水耕栽培は、野菜を植える床が土であるか水であるかの違いだけで、野菜に与える植物活性酵素及び乳酸菌の付与条件については、同一とすることができる。 About the kind and density | concentration of a plant active enzyme, the kind of lactic acid bacteria, and the number of bacteria, it can be made the same as the case of soil cultivation. In other words, the soil cultivation and hydroponics according to the embodiment are the same as the conditions for applying the plant active enzyme and the lactic acid bacteria given to the vegetables, only whether the floor on which the plants are planted is soil or water. be able to.
図３に、実施形態に係る乳酸菌入り野菜の栽培方法で栽培された小松菜、からし菜、ゴボウ、レンコン及びタマネギの糖度及び硝酸イオン濃度を、慣行農法で栽培されたもの及び日本標準値と比較して示す。 In FIG. 3, the sugar content and nitrate ion concentration of Komatsuna, mustard vegetable, burdock, lotus root and onion cultivated by the method for cultivating vegetables containing lactic acid bacteria according to the embodiment are compared with those cultivated by conventional farming methods and Japanese standard values. Show.
図３に示すように、実施形態に係る乳酸菌入り野菜の栽培方法によると、慣行農法で栽培されたものに比べて、小松菜については、糖度が３．９から１１．０に増加しており、硝酸イオン濃度が９９０ｍｇ／ｋｇから１０ｍｇ／ｋｇに低下している。からし菜については、糖度が６．２から９．１に増加しており、硝酸イオン濃度が４００ｍｇ／ｋｇから８ｍｇ／ｋｇに低下している。ゴボウについては、糖度が１２．９から３２．０に増加しており、硝酸イオン濃度が５７０ｍｇ／ｋｇから８３ｍｇ／ｋｇに低下している。レンコンについては、糖度が７．５から９．１に増加しており、硝酸イオン濃度については双方とも不検出となっている。タマネギについては、糖度が７．４から９．７に増加しており、硝酸イオン濃度が１．１ｍｇ／ｋｇから０．１ｍｇ／ｋｇに低下している。なお、硝酸イオン濃度の日本標準値は、小松菜については５０００ｍｇ／ｋｇ、からし菜については３０００ｍｇ／ｋｇ、ゴボウについては１０００ｍｇ／ｋｇとなっており、レンコン及びタマネギについては、標準値が定められていない。また、試験は、雪国アグリ株式会社（計量証明事業登録：群馬県・環第５２号）の分析センターで行った。 As shown in FIG. 3, according to the method for cultivating vegetables containing lactic acid bacteria according to the embodiment, the sugar content of Komatsuna is increased from 3.9 to 11.0 as compared to those cultivated by the conventional farming method. The nitrate ion concentration has decreased from 990 mg / kg to 10 mg / kg. As for mustard vegetables, the sugar content has increased from 6.2 to 9.1, and the nitrate ion concentration has decreased from 400 mg / kg to 8 mg / kg. As for burdock, the sugar content has increased from 12.9 to 32.0, and the nitrate ion concentration has decreased from 570 mg / kg to 83 mg / kg. As for lotus root, the sugar content is increased from 7.5 to 9.1, and the nitrate ion concentration is not detected in both cases. As for the onion, the sugar content is increased from 7.4 to 9.7, and the nitrate ion concentration is decreased from 1.1 mg / kg to 0.1 mg / kg. The Japanese standard values of nitrate ion concentration are 5000 mg / kg for Komatsuna, 3000 mg / kg for mustard vegetable, and 1000 mg / kg for burdock. Standard values are set for lotus root and onion. Absent. The test was conducted at the analysis center of Yukiguni Agri Co., Ltd. (Registration of measurement certification business: Gunma Prefecture, Kan No. 52).
図３のデータから明らかなように、実施形態に係る乳酸菌入り野菜の栽培方法により栽培された小松菜、からし菜、ゴボウ、レンコン及びタマネギは、慣行農法によって栽培されたこれらの野菜に比べて、糖度が大幅に増加しており、かつ硝酸イオンが１桁〜２桁も減少しているので、甘くてエグミのないおいしい野菜になっている。また、硝酸イオンが劇的に減少しているので、硝酸イオンが人に与える健康被害の問題も解消できる。 As is clear from the data of FIG. 3, Komatsuna, mustard greens, burdock, lotus root and onion cultivated by the method for cultivating vegetables containing lactic acid bacteria according to the embodiment are compared to these vegetables cultivated by conventional farming methods. The sugar content has greatly increased, and nitrate ions have decreased by one or two digits, making it a sweet and tasty vegetable with no sweetness. In addition, since nitrate ions have decreased dramatically, the problem of health damage caused by nitrate ions to humans can be solved.
図４に示すように、実施形態に係る乳酸菌入り野菜の栽培方法により栽培されたタマネギについて乳酸菌数を調べたところ、ＭＲＳ寒天培地で、１．０×１０４ｃｆｕ／ｇ以上であった。これに対して、慣行農法で栽培されたタマネギについて乳酸菌数を調べたところ、ＭＲＳ寒天培地で、５０ｃｆｕ／ｇ以下であった。試験は、前出の雪国アグリ株式会社の分析センターで行った。この試験結果から明らかなように、実施形態に係る乳酸菌入り野菜の栽培方法により栽培されたタマネギは、慣行農法で栽培されたタマネギに比べて、乳酸菌数が顕著に増加している。これは、実施形態に係る乳酸菌入り野菜の栽培方法によると、野菜の根が硝酸イオンによって侵されず、病気や細菌に強くなって、根から十分な乳酸菌を吸収できるようになったことによるものと考えられる。 As shown in FIG. 4, when the number of lactic acid bacteria was investigated about the onion cultivated by the cultivation method of vegetables containing lactic acid bacteria according to the embodiment, it was 1.0 × 10 4 cfu / g or more in the MRS agar medium. On the other hand, when the number of lactic acid bacteria was investigated about the onion cultivated by the customary farming method, it was 50 cfu / g or less in the MRS agar medium. The test was conducted at the analysis center of Yukiguni Agri Co., Ltd. As is clear from the test results, the number of lactic acid bacteria in the onions cultivated by the method for cultivating vegetables containing lactic acid bacteria according to the embodiment is remarkably increased as compared with the onions cultivated by the conventional farming method. This is because according to the method for cultivating vegetables containing lactic acid bacteria according to the embodiment, the roots of the vegetables are not affected by nitrate ions, become strong against diseases and bacteria, and can absorb enough lactic acid bacteria from the roots. it is conceivable that.
図５に、実施形態に係る乳酸菌入り野菜の栽培方法で栽培されたタマネギのグラム染色試験結果と、慣行農法で栽培されたタマネギのグラム染色試験結果とを示す。図５（ａ）は、実施形態に係る乳酸菌入り野菜の栽培方法で栽培されたタマネギのグラム染色試験結果を示す写真であり、図５（ｂ）は、慣行農法で栽培されたタマネギのグラム染色試験結果を示す写真である。これらの写真において、グラム陽性桿菌は黒矢印で示されている。図５（ａ）から明らかなように、実施形態に係る乳酸菌入り野菜の栽培方法で栽培されたタマネギは、全体的に均一に分布したグラム陽性桿菌が認められた。これに対して、図５（ｂ）から明らかなように、慣行農法で栽培されたタマネギは、全体的に少数のグラム陽性桿菌が認められたに過ぎない。 In FIG. 5, the gram dyeing | staining test result of the onion cultivated with the cultivation method of the lactic acid bacteria containing vegetables which concerns on embodiment, and the gram dyeing | staining test result of the onion cultivated by the conventional farming method are shown. Fig.5 (a) is a photograph which shows the gram dyeing | staining test result of the onion cultivated by the cultivation method of the lactic acid bacteria containing vegetables which concerns on embodiment, FIG.5 (b) is the gram dyeing | staining of the onion cultivated by the conventional farming method. It is a photograph which shows a test result. In these photographs, Gram-positive rods are indicated by black arrows. As is clear from FIG. 5 (a), Gram-positive bacilli that were uniformly distributed as a whole were observed in the onions grown by the method for cultivating vegetables containing lactic acid bacteria according to the embodiment. On the other hand, as is clear from FIG. 5 (b), the onion cultivated by the conventional farming method generally has only a small number of Gram-positive rods.
また、図４に示すように、実施形態に係る乳酸菌入り野菜の栽培方法により栽培されたからし菜について乳酸菌数を調べたところ、ＭＲＳ寒天培地で、４．１×１０３ｃｆｕ／ｇであった。試験は、前出の雪国アグリ株式会社の分析センターで行った。慣行農法で栽培されたからし菜については試験されていないので、慣行農法で栽培されたからし菜との差異を比較することはできないが、実施形態に係る乳酸菌入り野菜の栽培方法により栽培されたからし菜は、人の健康増進に寄与可能な乳酸菌数を有しているといえる。実施形態に係る乳酸菌入り野菜の栽培方法により栽培されたからし菜に多数の乳酸菌が含まれる理由は、タマネギの場合と同じであると考えられる。 Moreover, as shown in FIG. 4, when the number of lactic acid bacteria was investigated about the mustard vegetable cultivated with the cultivation method of the lactic acid bacteria containing vegetable which concerns on embodiment, it was 4.1 * 10 < 3 > cfu / g in the MRS agar medium. . The test was conducted at the analysis center of Yukiguni Agri Co., Ltd. Since it has not been tested for mustard vegetable cultivated by the conventional farming method, it cannot be compared with the mustard vegetable cultivated by the conventional farming method, but it has been cultivated by the cultivation method of vegetables containing lactic acid bacteria according to the embodiment. Vegetables can be said to have a number of lactic acid bacteria that can contribute to the promotion of human health. It is thought that the reason that many lactic acid bacteria are contained in mustard vegetables cultivated by the method for cultivating vegetables containing lactic acid bacteria according to the embodiment is the same as in the case of onions.
実施形態に係る乳酸菌入り野菜の栽培方法において、上記の効果が得られるのは、硝酸イオンによって野菜の根が傷みにくくなる結果、根が丈夫に育って、根からの乳酸菌の吸収が増加するためであると考えられる。図６に、上記植物活性酵素を用いて栽培した稲の根と、慣行農法により栽培した稲の根とを示す。ここで、「ナリヒラ農法」とあるのは、上記植物活性酵素を用いた栽培方法である。図６から明らかなように、上記植物活性酵素を用いて栽培した稲は、慣行農法により栽培した稲に比べて、根の張りが格段に良い。また、根酸の量が上記植物活性酵素を使用しないものに比べて１．７倍〜２．５倍の重量となり、肥効率も高まって高蛋白栽培が容易となる。 In the method for cultivating vegetables containing lactic acid bacteria according to the embodiment, the above-mentioned effect is obtained because the roots of the vegetables are hard to be damaged by nitrate ions, so that the roots grow stronger and the absorption of lactic acid bacteria from the roots increases. It is thought that. FIG. 6 shows rice roots cultivated using the above-mentioned plant active enzymes and rice roots cultivated by the conventional farming method. Here, “Narihira farming method” is a cultivation method using the above-mentioned plant active enzyme. As is clear from FIG. 6, rice grown using the above-mentioned plant active enzyme has much better root tension than rice cultivated by the conventional farming method. In addition, the amount of root acid is 1.7 to 2.5 times the weight of the one not using the above-mentioned plant active enzyme, the fertilization efficiency is increased, and high protein cultivation is facilitated.
また、実施形態に係る乳酸菌入り野菜の栽培方法により栽培されたゴボウ及びレンコンは、スティック状又は輪切りにした状態で５時間放置しても白い状態のまま維持される。これは、野菜中の硝酸イオン量が減少した結果、野菜が酸化しにくくなったことによるものと考えられる。 Moreover, the burdock and lotus root cultivated by the method for cultivating vegetables containing lactic acid bacteria according to the embodiment are maintained in a white state even when left for 5 hours in a stick-like or rounded state. This is considered to be due to the fact that the vegetables became difficult to oxidize as a result of the decrease in the amount of nitrate ions in the vegetables.
なお、本発明の範囲は、前記の実施形態の範囲に限定されるものではない。例えば、苗の植え付け後又は種の発芽後に必要に応じて追肥を施すこともできる。 Note that the scope of the present invention is not limited to the scope of the embodiment described above. For example, after fertilization of seedlings or after germination of seeds, additional fertilization can be performed as necessary.
Claims (4)
植物活性酵素が混入された土壌に野菜の苗を植え付けるか種を蒔いた後、植え付けられた野菜の苗又は発芽した野菜の根に乳酸菌培養液を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に乳酸菌培養液を葉面散布して、野菜の細胞内に乳酸菌を増殖させる乳酸菌入り野菜の栽培方法であり、
前記植物活性酵素として、露地上に原料木類を堆積し、原料木類にキノコ菌培養体を接種し、水分を加え、攪拌し、原料木類とキノコ菌培養体とが露地上で均一に混合され、水分と空気とが十分に与えられた状態とし、この状態により、キノコ菌が原料木類を分解し、その温度は７０℃程度まで上昇し、原料木類を土壌に変えると共にキノコ菌が増殖し、水分の補給と攪拌を繰り返し、キノコ菌が原料木類に万遍なくまわりきった状態となった時点で、土壌への変換途中の原料木類からその一部を取り出し、プールに温水を入れ、ポンプで温水を汲み上げ、シャワーからキノコ菌培養体（土壌への変換途中の原料木類）に温水を流下し、キノコ菌培養体が有する酵素を温水中に抽出し、プールに流下して戻り、このサイクルを繰り返すことで、キノコ菌酵素液をプールに生成するという方法で製造されるものを用いたことを特徴とする乳酸菌入り野菜の栽培方法。 In soil cultivation,
After planting or seeding vegetable seedlings in soil mixed with plant active enzyme, watering lactic acid bacteria culture solution to planted vegetable seedlings or germinated vegetable roots, and planted vegetable seedlings or germination It is a method for cultivating vegetables containing lactic acid bacteria, in which the lactic acid bacteria culture solution is sprayed on the leaves of the vegetables, and the lactic acid bacteria are propagated inside the cells of the vegetables.
As the plant active enzyme, raw material trees are deposited on the surface, inoculated with mushroom fungus culture on the raw material tree, added with water, stirred, and the raw material wood and mushroom fungus culture are evenly distributed on the surface. The mixture is mixed and moisture and air are given sufficiently. In this state, the mushroom fungus decomposes the raw wood, the temperature rises to about 70 ° C., the raw wood is changed to soil and the mushroom fungus When the mushrooms grow and repeat water supply and agitation, the mushroom fungus has spread all over the raw wood, and a part of it is taken out from the raw wood during the conversion to soil and put into the pool. Add warm water, pump up the warm water with a pump, drain the warm water from the shower to the mushroom culture (raw wood during conversion to soil), extract the enzymes contained in the mushroom culture into the warm water, and flow down to the pool And then go back and repeat this cycle Method of cultivating lactic acid bacteria containing vegetables characterized by using what is produced by the method of generating mushroom fungus enzyme solution to the pool.
植物活性酵素が混入された培養液に浮かべられた培養床に、野菜の苗を植え付けるか種を蒔いた後、植え付けられた野菜の苗又は発芽した野菜の根に乳酸菌培養液を灌水すると共に、植え付けられた野菜の苗又は発芽した野菜の葉に乳酸菌培養液を葉面散布して、野菜の細胞内に乳酸菌を増殖させる乳酸菌入り野菜の栽培方法であり、
前記植物活性酵素として、露地上に原料木類を堆積し、原料木類にキノコ菌培養体を接種し、水分を加え、攪拌し、原料木類とキノコ菌培養体とが露地上で均一に混合され、水分と空気とが十分に与えられた状態とし、この状態により、キノコ菌が原料木類を分解し、その温度は７０℃程度まで上昇し、原料木類を土壌に変えると共にキノコ菌が増殖し、水分の補給と攪拌を繰り返し、キノコ菌が原料木類に万遍なくまわりきった状態となった時点で、土壌への変換途中の原料木類からその一部を取り出し、プールに温水を入れ、ポンプで温水を汲み上げ、シャワーからキノコ菌培養体（土壌への変換途中の原料木類）に温水を流下し、キノコ菌培養体が有する酵素を温水中に抽出し、プールに流下して戻り、このサイクルを繰り返すことで、キノコ菌酵素液をプールに生成するという方法で製造されるものを用いたことを特徴とする乳酸菌入り野菜の栽培方法。 In hydroponics,
After planting or seeding a vegetable seedling on a culture floor floated on a culture solution mixed with a plant active enzyme, irrigating a lactic acid bacteria culture solution on the planted vegetable seedling or germinated vegetable root, It is a method for cultivating lactic acid bacteria-containing vegetables in which lactic acid bacteria culture solution is sprayed on the seedlings of the planted vegetables or germinated vegetable leaves and the lactic acid bacteria are propagated in the cells of the vegetables.
As the plant active enzyme, raw material trees are deposited on the surface, inoculated with mushroom fungus culture on the raw material tree, added with water, stirred, and the raw material wood and mushroom fungus culture are evenly distributed on the surface. The mixture is mixed and moisture and air are given sufficiently. In this state, the mushroom fungus decomposes the raw wood, the temperature rises to about 70 ° C., the raw wood is changed to soil and the mushroom fungus When the mushrooms grow and repeat water supply and agitation, the mushroom fungus has spread all over the raw wood, and a part of it is taken out from the raw wood during the conversion to soil and put into the pool. Add warm water, pump up the warm water with a pump, drain the warm water from the shower to the mushroom culture (raw wood during conversion to soil), extract the enzymes contained in the mushroom culture into the warm water, and flow down to the pool And then go back and repeat this cycle Method of cultivating lactic acid bacteria containing vegetables characterized by using what is produced by the method of generating mushroom fungus enzyme solution to the pool.
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