JPH0416127B2 - - Google Patents
Info
- Publication number
- JPH0416127B2 JPH0416127B2 JP62018549A JP1854987A JPH0416127B2 JP H0416127 B2 JPH0416127 B2 JP H0416127B2 JP 62018549 A JP62018549 A JP 62018549A JP 1854987 A JP1854987 A JP 1854987A JP H0416127 B2 JPH0416127 B2 JP H0416127B2
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- bean sprouts
- buds
- present
- leaves
- 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.)
- Expired - Lifetime
Links
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 238000012258 culturing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000234282 Allium Species 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000035784 germination Effects 0.000 description 3
- 239000011324 bead Substances 0.000 description 2
- 230000005059 dormancy Effects 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000211187 Lepidium sativum Species 0.000 description 1
- 235000007849 Lepidium sativum Nutrition 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 1
- 244000090207 Vigna sesquipedalis Species 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003375 plant hormone Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- Y02P60/216—
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、従来もやしの培養に用いられていな
かつたネキ属植物であるニンニクの珠芽を用いて
もやしを製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing sprouts using the buds of garlic, which is a plant of the genus Aspera, which has not been conventionally used for culturing bean sprouts.
従来からもやしの培養にはアルフアルフア、ク
ローバ、マツペ、アズキ、エンドウ、ダイズ等の
豆科植物や、ダイコン、ナタネ、カラミナ、クレ
ス等のアブラナ科植物が用いられている。
Conventionally, leguminous plants such as alpha alpha, clover, matsupe, adzuki bean, pea, and soybean, and cruciferous plants such as radish, rapeseed, calamina, and cress have been used to culture bean sprouts.
しかし、上述の植物を素材とするもやしは香味
の特徴が乏しいため、ネギ属植物のニンニクのよ
うに味、香り共に個性的かつ栄養価の高い植物の
特徴を備えたもやしの製造が強く望まれていた。 However, bean sprouts made from the above-mentioned plants lack flavor characteristics, so there is a strong desire to produce bean sprouts that have the unique taste and aroma of plants with high nutritional value, such as garlic, a plant belonging to the Allium genus. was.
一方、ネギ属植物は古くから日本人の食生活と
結びつき、多種多様な料理方法に利用されている
が多くの場合、加工しなくてはならないという欠
点を有しているため、手軽に生食用としても食す
ことのできる新しいネギ属植物が強く望まれてい
た。 On the other hand, plants of the genus Allium have been associated with the Japanese diet since ancient times and are used in a wide variety of cooking methods. There was a strong desire for a new Allium genus plant that could be eaten as a food.
本発明者らは上記目的を達成するために鋭意研
究をかさねた結果、ネギ属植物であるニンニクの
珠芽を培養することによりニンニク特有の香味を
備え、栄養価も高く、かつ手軽に生のままでも食
すことのできるもやしを極めて容易に製造できる
方法を見出した。本発明はかかる知見に基づいて
完成されたものである。
The inventors of the present invention have conducted extensive research to achieve the above objectives, and have found that by culturing the bulblets of garlic, a plant belonging to the Allium genus, it has the unique flavor of garlic, is highly nutritious, and can be easily eaten raw. However, we have discovered a method that makes it extremely easy to produce edible bean sprouts. The present invention was completed based on this knowledge.
すなわち本発明は、今までもやしの製造には用
いられていなかつたニンニクの珠芽を培養するこ
とを特徴とするもやしの製造方法を提供するもの
である。 That is, the present invention provides a method for producing bean sprouts, which is characterized by culturing the buds of garlic, which have not been used for producing sprouts until now.
本発明において、ニンニクの珠芽を培養するた
めに用いる培養液としては通常、水道水を使用す
ればよく、必要に応じてビタミン、ミネラル、植
物ホルモンなどの適当な栄養分を加えることがで
きる。 In the present invention, tap water is usually used as the culture solution for culturing garlic buds, and appropriate nutrients such as vitamins, minerals, and plant hormones can be added as necessary.
次に、本発明によるもやしの製造法の１例を示
す。 Next, an example of the method for producing bean sprouts according to the present invention will be shown.
ニンニクの珠芽を殺菌水で水洗し、12〜24時間
吸水せしめる。次いで、これを気温４〜40℃、好
ましくは15〜25℃で暗黒条件下にて培養し、発芽
させる。この場合、関係湿度を100％に設定する
ことが好ましい。 Wash the garlic cloves with sterilized water and let them absorb water for 12 to 24 hours. Next, this is cultured in the dark at a temperature of 4 to 40°C, preferably 15 to 25°C, and germinated. In this case, it is preferable to set the relative humidity to 100%.
発芽後、さらに暗黒条件で育成すれば、白色ま
たは淡黄色のもやしが得られ、100〜10000ルクス
の照射条件下で育成すれば、緑色のもやしを得る
ことができる。発芽後は気温をやや高くした方が
良く、20〜30℃が生育の適温である。培養開始後
５〜14日で、５〜７cmの長さのもやしを得ること
ができる。一方、珠芽の代わりに種子を用いて同
様に培養した場合、得られるもやしの長さは精々
３〜５cmである。 After germination, white or pale yellow bean sprouts can be obtained by growing under dark conditions, and green bean sprouts can be obtained by growing under irradiation conditions of 100 to 10,000 lux. After germination, it is better to keep the temperature a little higher, with 20 to 30 degrees Celsius being the optimum temperature for growth. Bean sprouts with a length of 5 to 7 cm can be obtained in 5 to 14 days after the start of culture. On the other hand, when seeds are used instead of beads and cultured in the same manner, the length of the bean sprouts obtained is at most 3 to 5 cm.
このようにして得られたもやしは垂直に萌芽
し、自然条件下において発芽、生育したものに比
べて組織全体が極めてやわらかい。しかも、ニン
ニク特有の香味を有しており、調理用としても生
食用としても手軽に用いることができる。 The bean sprouts obtained in this way sprout vertically, and the entire tissue is extremely soft compared to those sprouted and grown under natural conditions. Moreover, it has a flavor unique to garlic, and can be easily used for both cooking and eating raw.
次に、本発明を実施例により詳しく説明する。 Next, the present invention will be explained in detail with reference to examples.
実施例 １
ニンニクの珠芽を５℃で１ケ月間保存して休眠
打破を行つた。次に、珠芽の外皮を除去し、それ
を殺菌水で洗浄後、容器中のネツト上に置床し
た。容器の底面よりわずかに上方にネツトを設
け、培養液（水道水）をネツト面まで注入し、１
日１回以上培養液を入れかえた。Example 1 Garlic buds were stored at 5°C for one month to break dormancy. Next, the outer skin of the pearl bud was removed, washed with sterile water, and then placed on a net in a container. Set up a net slightly above the bottom of the container, pour the culture solution (tap water) up to the net surface, and
The culture medium was replaced at least once a day.
培養は気温25℃、関係湿度100％の暗室中で７
日間行い、約７cmの長さに発芽葉および第１葉が
伸長した稚苗を得た。この稚苗は葉、珠芽、根の
すべてが食用でき、かつニンニク特有の香味を有
していた。 Cultivation is carried out in a dark room at a temperature of 25℃ and relative humidity of 100%.
The test was carried out for several days, and seedlings with germinated leaves and first leaves elongated to a length of about 7 cm were obtained. The leaves, buds, and roots of these seedlings were all edible, and they had the characteristic flavor of garlic.
実施例 ２
ニンニクの珠芽を３℃で２ケ月間保存して休眠
打破を行つた。次に、珠芽の外皮を除去し、それ
を殺菌水で洗浄後、底面がネツトになつた容器の
ネツト上に置床した。その後、１日８回培養液を
容器上方より散水した。Example 2 Garlic buds were stored at 3°C for 2 months to break dormancy. Next, the outer skin of the beads was removed, washed with sterile water, and placed on a net in a container with a net bottom. Thereafter, the culture solution was sprinkled from above the container 8 times a day.
培養は気温25℃、関係湿度70〜80％の暗室中で
15日間行い、約12cmの長さに発芽葉および第１葉
が伸長した稚苗を得た（発芽率99％）。この稚苗
は葉、珠芽、根のすべてが食用でき、かつニンニ
ク特有の香味を有していた。 Cultivation is carried out in a dark room at a temperature of 25℃ and relative humidity of 70-80%.
After 15 days, seedlings with germinated leaves and first leaves elongated to a length of about 12 cm were obtained (germination rate 99%). The leaves, buds, and roots of these seedlings were all edible, and they had the characteristic flavor of garlic.
本発明により得られたもやしはニンニク特有の
香味を有しており、食用もやしとしてあるいは香
辛料もやしとして、ぎようざの具、焼肉等の調理
用に用いたり、野菜サラダ、薬味等の生食用にと
各種料理に手軽に利用することができるので、食
生活が一段と豊かになる。
The bean sprouts obtained according to the present invention have a flavor unique to garlic, and can be used as edible bean sprouts or as spice bean sprouts for cooking things such as gyoza fillings and grilled meat, and for raw consumption such as vegetable salads and condiments. It can be easily used in a variety of dishes, making your diet even richer.
Claims (1)
もやしの製造方法。 ２ 吸水させたニンニクの珠芽を４〜40℃、暗黒
条件下で培養する特許請求の範囲第１項記載の方
法。[Claims] 1. A method for producing bean sprouts, which comprises culturing garlic buds. 2. The method according to claim 1, wherein the water-absorbed garlic buds are cultured at 4 to 40°C under dark conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62018549A JPS63188325A (en) | 1987-01-30 | 1987-01-30 | Cultivation of beam sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62018549A JPS63188325A (en) | 1987-01-30 | 1987-01-30 | Cultivation of beam sprouts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63188325A JPS63188325A (en) | 1988-08-03 |
| JPH0416127B2 true JPH0416127B2 (en) | 1992-03-23 |
Family
ID=11974712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62018549A Granted JPS63188325A (en) | 1987-01-30 | 1987-01-30 | Cultivation of beam sprouts |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63188325A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0343027A (en) * | 1989-07-11 | 1991-02-25 | Nippon Steel Corp | Water culture of welsh onion |
| JP2698719B2 (en) * | 1991-09-20 | 1998-01-19 | 瀧郎 前田 | Peanut sprouts and method for producing the same |
| BR0318556A (en) * | 2003-10-17 | 2006-10-10 | Uehara Shokai Co Ltd | method for the production of peanut sprouts |
| KR100698489B1 (en) * | 2005-03-16 | 2007-03-21 | 농업회사법인 주식회사 새싹땅콩 | Producing Method of Peanut Sprouts |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4946522U (en) * | 1972-07-22 | 1974-04-24 |
-
1987
- 1987-01-30 JP JP62018549A patent/JPS63188325A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63188325A (en) | 1988-08-03 |
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