JPS63188325A - Cultivation of beam sprouts - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

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.

[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.

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.

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. 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

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.

In the present invention, plants of the genus Allium include, for example, onions, green onions, chives, leeks, garlic, and scallions.

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.

Next, an example of the bean sprout manufacturing method according to the present invention will be shown.

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%.

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.

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.

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.

〔Example〕

Next, the present invention will be explained in detail with reference to examples.

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.

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.

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.

The seed coat was easily removed under running water.

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.

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.

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

〔Effect of the invention〕

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)

[Claims] (1) A method for producing bean sprouts, which comprises culturing seeds or buds of plants of the genus Allium. (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) The method according to claim 1, wherein the water-absorbed seeds or buds are cultured at 4 to 40°C.