JPS63296624A - Production of malt sprout using seed immersed in salt water - Google Patents

Abstract

PURPOSE:To obtain malt sprout resistant to degradation and having excellent preservability and delicious taste, by putting barley grains in a cloth bag, etc., immersing in dilute warm aqueous solution of salt, drying the grains with hot air after draining, washing with a large amount of water, draining, drying with hot air, drying and preserving in air and sprouting the grain. CONSTITUTION:Barley grains for the preparation of malt sprout are put into a cloth bag, etc., immersed in tepid water (20-35 deg.C) containing table salt at an extremely low concentration (1-3%) for about a whole day and night, thoroughly drained by spreading over a cloth etc., and dried at a constant temperature with hot air of 40-45 deg.C. The dried grains are thoroughly washed with a large amount of water, thoroughly drained by spreading over a cloth etc., and dried at a constant temperature with hot air of 40-45 deg.C. The treated grains are dried and stored in air for a prescribed period and sprouted by using a specific method and apparatus to obtain the objective malt sprout having high activity, tight texture, high resistance to degradation, excellent preservability and delicious taste.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention utilizes salt immersion seeding treatment to properly compact the tissue, has high activity, does not easily sag even at high temperatures, and is resistant to mold formation. This relates to a method for producing high-quality bean sprouts that have a long shelf life.

(Prior Art) Conventionally, in order to produce high-quality bean sprouts, high-quality seeds are used. This is because the properties of seeds and bean sprouts are highly correlated. Conditions for high-quality seeds include that the seeds are plentiful, large, heavy, well-aligned, free of mixed dirt, seeds, etc., and that the seeds have good germination performance.

On the other hand, it is necessary to optimize environmental conditions such as temperature, humidity, oxygen, and light when producing bean sprouts by moistening seeds and causing them to germinate.

(Problems to be Solved by the Invention) In the present invention, by treating seeds that produce bean sprouts, germination is promoted, germination is uniform, the activity of sprouted seedlings of bean sprouts is increased, and the storage ability is increased. This is what we are trying to do.

In other words, by using high-quality seeds and germinating them in an optimal environment,
In addition to the conventional techniques for obtaining high-quality bean sprouts through intensive management, the seed treatment according to the present invention is applied.

Although there are various seed treatments, seed treatment methods are extremely limited because the purpose is to use bean sprouts for food either directly or as secondary production.

Using a large amount of water, salt, and other commonly edible substances,
A good method of seed treatment that is highly effective is required.

As a result, the taste of alcoholic beverages etc. produced secondary from bean sprouts changes, and large amounts of salt are harmful to the human body, so salt is removed for now.

(Function) In the present invention, a salt water soaking treatment which has a great effect on seeds and seedlings was mainly performed, and a water washing treatment was performed to remove salt etc. adhering to the seeds.

Seeds cannot be stored if they remain moist, and even if sown immediately, they are difficult to handle and germination is likely to be uneven. To this end, after each moistening treatment, the treated seeds are dried at a constant temperature to produce treated seeds that can be stored easily.

Here, it is also possible to omit the water washing treatment by performing only the salt water seeding treatment.

Moreover, the salt water seeding treatment can also be performed twice.

Furthermore, effects can be expected from just washing with water.

We carefully consider the concentration of salt water, the intended use of the bean sprouts, processing costs, the taste and flavor of the bean sprouts, the usability for alcoholic fermentation, etc.
The number of times each process is performed can be changed and set.

(Effect of the invention) The effects produced by the present invention can be divided into two categories.

One is the effect of improving the germination performance of seeds, promoting germination, and coordinating germination.

Others improve the environment near the seeds, tighten the tissue, make them less likely to rot, prevent the growth of mold, increase the shelf life of bean sprouts, and make processing of bean sprouts advantageous in summer.

Furthermore, the taste is improved due to the high activity of bean sprouts and the drying process.

that's all

Claims (1)

[Scope of Claims] Wheat seeds for producing bean sprouts are placed in a cloth bag, etc., and soaked in lukewarm water (20 to 35°C) containing very dilute table salt (1 to 3%) for about a day and night. After spreading it on top and draining the water well, dry it at a constant temperature of 40 to 45°C with hot air. After washing the seeds again with a large amount of water to remove the salt and dirt attached to them, spread them on a cloth, etc. and drain the water well, and then dry them for 40 minutes.
Dry at a constant temperature with warm air at ~45°C. After the treated seeds are air-dried for a certain period of time, they are germinated using a predetermined method and equipment to produce bean sprouts. The bean sprouts produced from the treated seeds by soaking them in salt water have strong vigor, compact structure, do not harden easily, have a good shelf life, and have a good taste. In addition, bean sprouts that are hard to rot and mold to grow can be produced with good shelf life. The saline solution focuses on imparting effects to the seeds, and is removed as much as possible by washing with water in post-processing. This is because if a large amount of salt remains in the bean sprouts, the flavor will change, which will change the important taste of the food that is secondary produced from the bean sprouts, and since a large amount of salt is harmful, the salt should be removed. . As described above, a method of producing bean sprouts after seed treatment according to the purpose and method.