JPS63188325A - Cultivation of beam sprouts - Google Patents

Cultivation of beam sprouts

Info

Publication number
JPS63188325A
JPS63188325A JP62018549A JP1854987A JPS63188325A JP S63188325 A JPS63188325 A JP S63188325A JP 62018549 A JP62018549 A JP 62018549A JP 1854987 A JP1854987 A JP 1854987A JP S63188325 A JPS63188325 A JP S63188325A
Authority
JP
Japan
Prior art keywords
plants
bean sprouts
garlic
seeds
allium
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.)
Granted
Application number
JP62018549A
Other languages
Japanese (ja)
Other versions
JPH0416127B2 (en
Inventor
彰 稲葉
修 東
八木橋 信治
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sapporo Breweries Ltd
Original Assignee
Sapporo Breweries Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sapporo Breweries Ltd filed Critical Sapporo Breweries Ltd
Priority to JP62018549A priority Critical patent/JPS63188325A/en
Publication of JPS63188325A publication Critical patent/JPS63188325A/en
Publication of JPH0416127B2 publication Critical patent/JPH0416127B2/ja
Granted legal-status Critical Current

Links

Classifications

    • Y02P60/216

Landscapes

  • Hydroponics (AREA)
  • Cultivation Receptacles Or Flower-Pots, Or Pots For Seedlings (AREA)

Abstract

(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。
(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

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ったネ
ギ属植物の種子または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 seeds or beads of plants of the genus Allium, which have not been conventionally used for culturing bean sprouts.

〔従来の技術および発明が解決しようとする問題点〕従
来からもやしの培養にはアルファルファ、クローバ、マ
ッペ、アズキ、エントウ、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。
[Prior art and problems to be solved by the invention] Conventionally, bean sprouts have been cultivated using leguminous plants such as alfalfa, clover, mappe, adzuki bean, pea, and soybean, and cruciferous plants such as radish, rapeseed, calamina, and cress. plants are used.

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、ネギ属植物のように味、香り共に個性的な
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, since bean sprouts made from the above-mentioned plants lack flavor characteristics, there has been a strong desire to produce bean sprouts that have unique plant characteristics in both taste and aroma, such as plants of the genus Allium.

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, but in many cases,
Because it has the disadvantage of having to be processed,
There has been a strong desire for plants of the Allium genus that can be easily eaten raw.

c問題点を解決するための手段〕 本発明者らは上記目的を達成するために鋭意研究を重ね
た結果、ネギ属植物の種子または珠芽を培養することに
よりネギ属植物特有の香味を備え、る知見に基づいて完
成されたものである。
c. Means for Solving Problems] In order to achieve the above object, the present inventors have conducted intensive research and found that by culturing the seeds or buds of plants of the genus Allium, a flavor peculiar to plants of the genus Allium is provided, It was completed based on the knowledge of

すなわち本発明は、ネギ属植物の種子または珠芽を培養
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 seeds or beads of plants of the genus Allium.

本発明においてネギ属植物とは、例えばタマネギ、ネギ
、ニラ、リーキ、ニンニク、ヤグラネギ。
In the present invention, plants of the genus Allium include, for example, onions, green onions, chives, leeks, garlic, and scallions.

ワケギ、アサツキ、ラッキョウ、シャロットギヨウジヤ
ニンニク等を意味する。本発明では、これら植物の種子
または珠芽(特にニンニク)を培養することによって目
的とするもやしを得ることができる。培養液としては通
常、水道水を用いればよく、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。
It means spring onions, chives, rakkyo, shallots, garlic, etc. In the present invention, desired bean sprouts can be obtained by culturing seeds or buds (particularly garlic) of these plants. Tap water can usually be used as the culture solution, 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製造法の1例を示す。Next, an example of the bean sprout manufacturing method according to the present invention will be shown.

上記植物の種子または珠芽を殺菌水で水洗し、12〜2
4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 seeds or beads of the above plants with sterilized water, and
Let it absorb water for 4 hours. Next, this is heated to a temperature of 4 to 40 degrees Celsius,
Preferably, the seeds are cultured and germinated at 15 to 25°C under dark conditions. 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生すれば、白色または淡黄
色のもやしが得られ、100〜10000ルクスの照射
条件下で育生すれば、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。
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, 20-30℃.
is the optimum temperature for growth.

培養開始後5〜14日で、種子からは3〜5〔、珠芽か
らは5〜7 cmの長さのもやしを得ることができる。
In 5 to 14 days after the start of culture, bean sprouts 3 to 5 cm in length can be obtained from seeds and 5 to 7 cm in length from beads.

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、ネギ属植物特有の香味を有し
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。種子の種皮、珠芽の外皮はそのままでも食
用として用いることができるが、種皮はもやしの製造後
または食前に、外皮は培養前に除去した方が歯ざわりが
よくなる。
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. Furthermore, it has a flavor unique to plants of the Allium genus, and can be easily used for both cooking and eating raw. The seed coat of the seed and the outer coat of the bean bud can be used as food as is, but the texture will be better if the seed coat is removed after producing or before eating the bean sprouts, and the outer coat is removed before culturing.

〔実施例〕〔Example〕

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 タマネギ、ネギ、ニラ、リーキ、ニンニク、ワケギ、ア
サツキ、ラッキョウ、シャロット、ギヨウジヤニンニク
の種子からのもやしの製造;上記ネギ属植物の種子を殺
菌水で洗浄後、−昼夜水に浸漬させて吸水処懸行った。
Example 1 Production of bean sprouts from seeds of onions, green onions, chives, leeks, garlic, spring onions, chives, rakkyo, shallots, and garlic; After washing the seeds of the Allium genus plants with sterilized water, they were soaked in water day and night. Then I went to the water absorption station.

この種子を容器中のネット上に置床した。ネットは容器
の底面よりわずかに上方に設けてあり、培養′液(水道
水)をネット面まで注入し、1日1回以上培養液を入れ
かえた。
These seeds were placed on a net in a container. The net was placed slightly above the bottom of the container, and the culture solution (tap water) was poured up to the net surface, and the culture solution was replaced at least once a day.

培養は気温20℃、関係湿度100%の暗室中で7日間
行ない、約5cmの長さに伸長した稚苗を得た。この稚
苗はすべて食用できるが、種皮を除去することにより一
段と歯ざわりがよくなった。
Cultivation was carried out for 7 days in a dark room at a temperature of 20° C. and relative humidity of 100%, and seedlings that had grown to a length of about 5 cm were obtained. All of these young seedlings are edible, but by removing the seed coat, the texture becomes even better.

種皮は流水下で簡単に除去できた。The seed coat was easily removed under running water.

なお、培養時の気温を25〜30 ’cとし、培養液に
適量のビタミン、ミネラルおよび植物ホルモンの少なく
とも1種を添加することにより、もやしの生育を1〜2
日早めることができた。
In addition, by keeping the temperature during cultivation at 25-30'C and adding an appropriate amount of vitamins, minerals, and at least one of plant hormones to the culture solution, the growth of bean sprouts can be improved by 1-2 degrees.
I was able to make it a day earlier.

実施例2 ニンニク、ヤグラネギの珠芽がらのもやし製造;まず、
上記植物の珠芽を5℃で1ケ月間保存して体紙打破を行
った。次に、珠芽の外皮を除去し、それを殺菌水で洗浄
後、容器中のネット上に置床した。容器の底面よりわず
かに上方にネットを設け、・培養液(水道水)をネット
面まで注入し、1日1回以上培養液を入れかえた。
Example 2 Production of bean sprouts from the beads of garlic and onion; First,
The beads of the above-mentioned plants were stored at 5°C for one month and subjected to paper-breaking. Next, the outer skin of the beads was removed, washed with sterile water, and placed on a net in a container. A net was placed slightly above the bottom of the container, and culture solution (tap water) was poured up to the net surface, and the culture solution was replaced at least once a day.

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。
I got long young seedlings. The leaves, buds, and roots of these seedlings were all edible, and they had the characteristic flavor of garlic.

〔発明の効果〕〔Effect of the invention〕

本発明により得られたもやしはネギ属植物特有の香味を
有しており、食用もやしとしであるいは香辛料もやしと
して、ぎょうざの具、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 allium plants, and can be used as edible bean sprouts or spice bean sprouts for cooking gyoza fillings, grilled meat, etc., and can be used raw for vegetable salads, condiments, etc. It can be easily used in a variety of dishes, making your diet even richer.

Claims (3)

【特許請求の範囲】[Claims] (1)ネギ属植物の種子または珠芽を培養することを特
徴とするもやしの製造方法。
(1) A method for producing bean sprouts, which comprises culturing seeds or buds of plants of the genus Allium.
(2)ネギ属植物がタマネギ、ネギ、ニラ、リーキ、ニ
ンニク、ヤグラネギ、ワケギ、アサツキ、ラッキョウ、
シャロットおよびギョウジャニンニクの中から選ばれた
ものである特許請求の範囲第1項記載の方法。
(2) Plants of the Allium genus include onions, green onions, chives, leeks, garlic, green onions, spring onions, chives, rakkyo,
The method according to claim 1, wherein the garlic is selected from shallots and Japanese japanese garlic.
(3)吸水させた種子または珠芽を4〜40℃で培養す
る特許請求の範囲第1項記載の方法。
(3) The method according to claim 1, wherein the water-absorbed seeds or buds are cultured at 4 to 40°C.
JP62018549A 1987-01-30 1987-01-30 Cultivation of beam sprouts Granted JPS63188325A (en)

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 true JPS63188325A (en) 1988-08-03
JPH0416127B2 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)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0343027A (en) * 1989-07-11 1991-02-25 Nippon Steel Corp Water culture of welsh onion
JPH0576245A (en) * 1991-09-20 1993-03-30 Takio Maeda Peanut sprout and its production
WO2005036951A1 (en) * 2003-10-17 2005-04-28 Ueharashokai Co., Ltd. Process for producing peanut sprouts
KR100698489B1 (en) * 2005-03-16 2007-03-21 농업회사법인 주식회사 새싹땅콩 Producing Method of Peanut Sprouts

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4946522U (en) * 1972-07-22 1974-04-24

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4946522U (en) * 1972-07-22 1974-04-24

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0343027A (en) * 1989-07-11 1991-02-25 Nippon Steel Corp Water culture of welsh onion
JPH0576245A (en) * 1991-09-20 1993-03-30 Takio Maeda Peanut sprout and its production
WO2005036951A1 (en) * 2003-10-17 2005-04-28 Ueharashokai Co., Ltd. Process for producing peanut sprouts
KR100698489B1 (en) * 2005-03-16 2007-03-21 농업회사법인 주식회사 새싹땅콩 Producing Method of Peanut Sprouts

Also Published As

Publication number Publication date
JPH0416127B2 (en) 1992-03-23

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