JPS63188325A - Cultivation of beam sprouts - Google Patents
Cultivation of beam sproutsInfo
- 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
Links
- 241000196324 Embryophyta Species 0.000 claims description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 241000234282 Allium Species 0.000 claims description 17
- 244000291564 Allium cepa Species 0.000 claims description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 241001280436 Allium schoenoprasum Species 0.000 claims description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 3
- 240000006108 Allium ampeloprasum Species 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 244000295724 Allium chinense Species 0.000 claims description 3
- 235000016790 Allium chinense Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 241000304531 Allium macrostemon Species 0.000 claims 1
- 239000011324 bead Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 230000035784 germination Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000003375 plant hormone Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 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
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa 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
- 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
- 238000010521 absorption reaction Methods 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
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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.
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.
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)
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.
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.
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.
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)
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)
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
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4946522U (en) * | 1972-07-22 | 1974-04-24 |
Cited By (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 |
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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