JPH01108921A - Novel plant culture bed - Google Patents

Abstract

PURPOSE:To obtain a novel plant culture bed making a culture bed as well as a cultivated plant material edible, by using a food or food additive as a flooring material. CONSTITUTION:The aimed culture bed using a food and/or food additive [preferably cellulose, hemicellulose, lignin, chitin, chitosan, pectin, alginic acid (sodium alginate), agar, carrageenan, gelatin, guar gum, locust bean gum, gum arabic, karaya gum, (processed) starch, methyl cellulose, CMC, corncob, bran, TOFU (bean curd), dried bean curd, bean curd refuse or paste made from starch of devil's-tongue] as a flooring material.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a new plant cultivation bed, and more specifically, by using an edible flooring material for the plant cultivation bed, it is possible to grow plants together with the plants grown on the same cultivation bed. To provide a new plant cultivation bed in which the bed can also be eaten.

(Conventional techniques and their problems) Polyurethane, polystyrene,
Chemically synthesized products such as polyethylene, inorganic materials such as vermiculite and asbestos, and organic materials such as peat moss and pulp waste have been used.

These bedding materials have been used for the purpose of economical efficiency, processability, and good growth of seedlings, but they have never been used for the purpose of food, that is, for eating.

(Means for Solving the Problems) The present invention is characterized by using an edible floor material for the plant cultivation bed.

As an edible flooring material, any material can be used as long as it is safe for the human body and does not inhibit the growth of cultivated plants.For example, cellulose, hemicellulose, lignin, chitin, chitosan, pectin, alginic acid, Foods such as sodium alginate, agar, carrageenan, gelatin, guar gum, locust bean gum, gum arabic, gum karaya, starch, modified starch, methyl cellulose, carboxymethyl cellulose, propylene glycol alginate, corn cob, bran, tofu, Koya tofu, okara, konnyaku, etc. and/or food additives can be used alone or in combination.

Since the plant cultivation bed of the present invention consists of an edible cultivation bed and is intended to be eaten, particular care must be taken against microbial contamination. In general, if the cultivation bed is sufficiently sterilized and cultivation is done while paying attention to microbial contamination, there is no need to add preservatives to the cultivation bed, but depending on the conditions, it is possible to add a preservative to the cultivation bed.

Chitosan is obtained by deacetylating chitin, which is a component of crab shells and shrimp shells, but it also exists naturally as a component of the cell walls of fungi such as mushrooms. Recent research has found that chitosan and its decomposition products have antibacterial activity, and its use as a food preservative is being considered.

The present inventors have discovered that by adding this chitosan and its decomposition products to an edible plant cultivation bed, plants can be grown while preventing microbial contamination.

Chitosan and its decomposition products are insoluble in water and do not exhibit antibacterial activity when used as is or mixed with other bedding materials for plant cultivation beds, but chitosan dissolved in acids such as acetic acid or ascorbic acid Chitosan and its decomposition products exhibit antibacterial activity. Chitosan or its decomposition products dissolved in acid are
In addition to having an antibacterial effect, it also has the effect of harming the growth of some plants, in which case it is necessary to select an appropriate concentration depending on the type of plant. In the range of 02 to 032%, there is little inhibition of growth and also prevents microbial contamination.

Also, commonly known food preservatives such as sorbitol/acid can be used instead of chitosan or its decomposition products.

Potassium sorbate, benzoic acid, sodium benzoate,
Paraoxyammonium, Q, butyl fragrant, dehydroacetic acid, sodium dehydroacetate, sodium propionate, etc., as well as melanoidin, lysozyme, ethyl alcohol, vinegar, etc., which are known as natural food preservatives, are also used in amounts that do not inhibit plant growth. It can be used if it is within the range 0. For example, in the case of landcress and alfalfa, a concentration of butyl paraoxybenzoate in the range of 0.01 to 0.02% will not inhibit growth and will also prevent microbial contamination. . Furthermore, nicotinic acid, which is used as a food fortifier, also has antibacterial activity and can therefore be used for the same purpose.

Food coloring agents, food flavoring agents, spices, etc. may be added to the plant cultivation bed of the present invention, either singly or in combination, as required.

As food coloring agents, for example, synthetic colorants such as Food Red No. 2, Food Yellow No. 4, Food Green No. 3, etc., and natural coloring agents such as chlorophyll, caramel, carrot, safflower, gardenia, turmeric, and red yeast rice are added. Examples of food flavoring agents that can be used include synthetic flavoring agents such as esters, phenols, fatty acids, and aromatic alcohols, and natural flavoring agents such as lemon, lime, cinnamon, jasmine, and peppermint. Examples of spices that can be used include mustard, ginger, chili pepper, koshiyo, sage, thyme, and nutmeg.

Edible carbon sources, nitrogen sources, inorganic substances, and other plant nutrients can be added to the edible flooring material of the present invention, if necessary.

Plants cultivated in the plant cultivation bed of the present invention are not limited to those having the form of seeds, but include calli obtained by tissue culture, embryos derived from the callus, and even those that are grown in the form of seeds, including calli obtained by tissue culture, embryos derived from the callus, and embryos wrapped in alginic acid or the like. So-called artificial seeds can also be targeted.

(Example) Next, examples of the present invention will be shown.

Example 1 A fully heated and sterilized 1.0% carrageenan solution was poured into a sterilized plastic cultivation container and gelatinized at room temperature to form an edible cultivation bed. Landcress seeds were sown on the same cultivation bed and cultivated at room temperature under sterile conditions for 7 days to obtain Landcress seedlings. The plants grown in this way can be eaten together with the cultivation bed without being harvested.

Example 2 A sufficiently heated and sterilized 1.0% agar solution was poured into a sterilized plastic cultivation container and allowed to gel at room temperature.
It was used as an edible cultivation bed. Seeds of Kaiware radish were sown on the same cultivation bed and cultivated at room temperature under sterile conditions for 7 days to obtain young plants of Kaiware radish. The plants grown in this way can be eaten together with the edible cultivation bed without having to be harvested.

Example 3 A 1.0% carrageenan solution containing 5.0% konjac powder was sufficiently heated and sterilized, then poured into a sterilized plastic cultivation container and allowed to gel at room temperature to provide an edible cultivation bed. Alfalfa seeds were sown on the same cultivation bed and cultivated at room temperature under sterile conditions for 7 days to obtain alfalfa seedlings. The plants grown in this way can be eaten together with the edible cultivation bed without having to be harvested.

Example 4 A chitosan solution previously dissolved in acetic acid was added to a 1.0% carrageenan solution to a concentration of 0.2%, and the solution was sufficiently heated to sterilize it, then poured into a sterilized plastic cultivation container and left at room temperature. It was gelatinized and used as an edible cultivation bed.

Landcress seeds were sown on the same cultivation bed and cultivated at room temperature for 7 days to obtain Landcress seedlings. The plants grown in this way can be eaten together with the edible cultivation bed without having to be harvested.

Example 5 1.0% with 0.01% butyl paraoxybenzoate
After the carrageenan solution was sufficiently heated and sterilized, it was poured into a sterilized plastic cultivation container and allowed to gel at room temperature, forming an edible cultivation bed. Landcress seeds were sown on the same cultivation bed and cultivated at room temperature for 7 days to obtain Landcress seedlings. The plants grown in this way can be eaten together with the edible cultivation bed without having to be harvested.

Example 6 A trace amount of safflower and beak color was added to a 1.0% carrageenan solution, and the mixture was thoroughly heated and sterilized.

The mixture was poured into a sterilized plastic cultivation container and allowed to gel at room temperature, creating an edible cultivation bed. Landcress seeds were sown on the same cultivation bed and cultivated at room temperature under sterile conditions for 7 days to obtain Landcress seedlings.

The plants grown in this way can be eaten together with the edible cultivation bed without having to be harvested.

Example 7 Add 1.0% lemon flavor and mustard to a 1.0% carrageenan solution, heat thoroughly and sterilize it, then pour it into a sterilized plastic container and allow it to gel at room temperature.
It was used as an edible cultivation bed. Landcress seeds were sown on the same cultivation bed and cultivated at room temperature under sterile conditions for 7 days to obtain Landcress seedlings.

The plants grown in this way can be eaten together with the edible cultivation bed without having to be harvested.

(Effects of the Invention) If an edible plant cultivation bed is used as in the present invention, the cultivation bed can be eaten together with the grown plants. In addition, if chitosan, chitosan decomposition products, or food preservatives such as butyl paraoxybenzoate are added to the cultivation bed in an amount that does not inhibit the growth of the plants being cultivated, microbial contamination can be prevented and the plants can grow. It becomes possible to do so.

Furthermore, by adding food colorings, food flavorings, spices, etc. to the edible cultivation bed, it is possible to create foods with a variety of colors, aromas, and tastes, creating foods with a unique, fresh, and fun atmosphere. It can be served on the table. Moreover, such foods are sufficiently effective for viewing and enjoying, that is, for appreciating.

Patent applicant: Mitsui Sugar Co., Ltd.

Claims (6)

[Claims] (1) A plant cultivation bed characterized by using food and/or food additives as a bed material. (2) Food and/or food additives include cellulose, hemicellulose, lignin, chitin, chitosan, pectin, alginic acid, sodium alginate, agar, carrageenan, gelatin, guar gum, locust bean gum,
gum arabic, gum karaya, starch, modified starch,
The plant cultivation bed according to claim 1, which is at least one selected from methylcellulose, carboxymethylcellulose, propylene glycol alginate, corn cob, bran, tofu, Koya tofu, okara, and konnyaku. (3) The plant cultivation bed according to claim 1, in which chitosan or a decomposed product thereof is added to the plant cultivation bed. (4) The plant cultivation bed according to claim 1, in which a food preservative is added to the plant cultivation bed. (5) The plant cultivation bed according to claim 1, in which a food coloring agent is added to the plant cultivation bed. (6) The plant cultivation bed according to claim 1, in which food flavors and/or spices are added to the plant cultivation bed.