KR100411487B1 - Bean sprouts manufacturing method for ginseng fermented - Google Patents
Bean sprouts manufacturing method for ginseng fermented Download PDFInfo
- Publication number
- KR100411487B1 KR100411487B1 KR10-2001-0038380A KR20010038380A KR100411487B1 KR 100411487 B1 KR100411487 B1 KR 100411487B1 KR 20010038380 A KR20010038380 A KR 20010038380A KR 100411487 B1 KR100411487 B1 KR 100411487B1
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- sprouts
- fermented
- bean sprouts
- extract
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Cultivation Receptacles Or Flower-Pots, Or Pots For Seedlings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 콩나물 제조방법에 관한 것으로서, 보다 상세하게는 콩나물 콩을 인삼 발효 엑기스에 1시간 정도 침종시켜 발아/성숙시킨 후 재차 인삼 발효 엑기스 용액에 침수시켜 제조함으로서 품질이 우수하고 인삼 성분이 다량 함유되어 섭취시 인체에 유익한 인삼 발효 콩나물 제조방법에 관한 것이다.The present invention relates to a method for producing soybean sprouts, and more specifically, soybean sprouts are soaked in ginseng fermented extract for about 1 hour to germinate / maturate, and then immersed in the ginseng fermented extract solution again to produce high quality and contain a large amount of ginseng components. It relates to a method of producing ginseng fermented bean sprouts beneficial to the human body when ingested.
본 발명의 목적은 콩나물의 재배가 용이하고 그 공정이 간편하여 대량생산이 가능하며 인체에 유익한 인삼성분(사포닌)이 다량 함유되어 있으며 재배과정에서도 콩나물이 쉽게 부패되지 않아 품질이 좋은 인삼 발효 콩나물을 제조할 수 있는 방법을 제공하는데 있다.The purpose of the present invention is easy to cultivate bean sprouts, the process is easy to mass production is possible and contains a large amount of ginseng components (saponins) beneficial to the human body and the quality of ginseng fermented sprouts do not rot easily even during the cultivation process It is to provide a method that can be produced.
상기의 목적을 달성하기 위한 본 발명은, 인삼을 분쇄기를 이용하여 적정크기로 분쇄한 후 약 30%의 알코올용액과 미량의 혐기성 효소제와 당밀과 함께 항아리에 투입한 후 음지에서 발효시키는 인삼엑기스 발효공정과, 양질의 콩나물 콩을 제1공정에서 제조된 인삼발효엑기스 용액에 약 1시간 정도 침종하여 발아시킨 후 수일동안 성장시키는 공정과, 상기 전공정에서 식용 가능토록 콩나물이 성숙하게 되면 깨끗한 물로 세척한 후 상기 전공정에서 제조된 인삼발효엑기스와 물이 혼합되어 살균 처리된 용액에 약 1분 동안 침수시키는 공정과, 인삼 발효 엑기스 용액에 1분간 침수된 콩나물을 적당히 건조시킨 후 포장하는 공정으로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention, crushed ginseng to a suitable size using a grinder and then put into a jar with about 30% alcohol solution and a small amount of anaerobic enzyme and molasses fermented in ginseng extract fermentation in the shade Process and soaking high-quality bean sprouts soybeans in the ginseng fermentation extract solution prepared in the first step for about 1 hour to germinate and grow for several days; when the sprouts mature in edible in the previous step, wash with clean water After the ginseng fermented extract prepared in the previous step and water is mixed and immersed in the sterilized solution for about 1 minute, the ginseng fermented extract soybean sprouts soaked for 1 minute and dried for packaging step It is characterized by.
Description
본 발명은 콩나물 제조방법에 관한 것으로서, 보다 상세하게는 콩나물 콩을 인삼 발효 엑기스에 1시간 정도 침종시켜 발아/성숙시킨 후 재차 인삼 발효 엑기스 용액에 침수시켜 제조함으로서 품질이 우수하고 인삼 성분이 다량 함유되어 섭취시 인체에 유익한 인삼 발효 콩나물 제조방법에 관한 것이다.The present invention relates to a method for producing soybean sprouts, and more specifically, soybean sprouts are soaked in ginseng fermented extract for about 1 hour to germinate / maturate, and then immersed in the ginseng fermented extract solution again to produce high quality and contain a large amount of ginseng components. It relates to a method of producing ginseng fermented bean sprouts beneficial to the human body when ingested.
콩나물은 옛날부터 가정에서 재배되어 섭취해 온 우리 나라 고유의 채소식품으로서, 콩나물에 함유되어 있는 아스파라진이나 아스파르트산 등의 필수아미노산이 알코올의 산화를 촉진하여 숙취에 따르는 알코올의 해독작용을 발휘하는 것이 밝혀짐에 따라 콩나물에 대한 가치가 더욱 증가되고 있다.Bean sprouts are our own vegetable food that has been cultivated and consumed at home since long ago. As it turns out, the value of bean sprouts is increasing.
일반적으로 콩나물의 재배방법을 살펴보면, 하루에 4∼6회 정도 콩에 물을 주어 대략 6∼7일 경과하게 되면 식용가능 해진다.In general, look at how to grow soybean sprouts, watered soybeans 4 to 6 times a day about 6-7 days to become edible.
이와 같은 종래의 콩나물은 단지 콩나물에 함유된 영양소만 섭취할 수 있어기능성 식품을 요구하는 시대적 상황을 만족시켜 줄 수 없었다.Such conventional bean sprouts can only consume the nutrients contained in the bean sprouts could not satisfy the era of the demand for functional food.
본 발명은 이러한 문제점을 해결하기 위하여 창안 된 것으로서, 콩나물의 재배가 용이하고 그 공정이 간편하여 대량생산이 가능하며 인체에 유익한 인삼성분(사포닌)이 다량 함유되어 있으며 재배과정에서도 콩나물이 쉽게 부패되지 않아 품질이 좋은 인삼 발효 콩나물을 제조할 수 있는 방법을 제공하는데 있다.The present invention was devised to solve such a problem, and it is easy to cultivate bean sprouts, the process is easy to mass production, and contains a large amount of ginseng component (saponin) beneficial to the human body, so that sprouts are not easily decayed during the cultivation process It does not provide a way to produce high quality ginseng fermented sprouts.
상기의 목적을 달성하기 위한 본 발명은, 인삼을 분쇄기를 이용하여 적정크기로 분쇄한 후 약 30%의 알코올용액과 미량의 혐기성 효소제와 당밀과 함께 항아리에 투입한 후 음지에서 발효시키는 인삼엑기스 발효공정과, 양질의 콩나물 콩을 제1공정에서 제조된 인삼발효엑기스 용액에 약 1시간 정도 침종하여 발아시킨 후 수일동안 성장시키는 공정과, 상기 전공정에서 식용 가능토록 콩나물이 성숙하게 되면 깨끗한 물로 세척한 후 상기 전공정에서 제조된 인삼발효엑기스와 물이 혼합되어 살균 처리된 용액에 약 1분 동안 침수시키는 공정과, 인삼 발효 엑기스 용액에 1분간 침수된 콩나물을 적당히 건조시킨 후 포장하는 공정으로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention, crushed ginseng to a suitable size using a grinder and then put into a jar with about 30% alcohol solution and a small amount of anaerobic enzyme and molasses fermented in ginseng extract fermentation in the shade Process and soaking high-quality bean sprouts soybeans in the ginseng fermentation extract solution prepared in the first step for about 1 hour to germinate and grow for several days; when the sprouts mature in edible in the previous step, wash with clean water After the ginseng fermented extract prepared in the previous step and water is mixed and immersed in the sterilized solution for about 1 minute, the ginseng fermented extract soybean sprouts soaked for 1 minute and dried for packaging step It is characterized by.
도1은 본 발명에 따라 제조된 콩나물의 성분시험 성적서이다.1 is a component test report of the bean sprouts prepared according to the present invention.
이하, 본 발명에 따른 인삼콩나물 재배방법에 대해 설명하면 다음과 같다.Hereinafter, the ginseng bean sprout cultivation method according to the present invention will be described.
[실시예]EXAMPLE
제1공정(인삼발효엑기스제조공정)First Process (Ginseng Fermentation Extract Manufacturing Process)
인삼 12㎏을 분쇄기를 이용하여 적정크기로 분쇄하고 대략 50ℓ의 알코올용액(대략30%)과 대략 50㎎ 혐기성 효소제(렉토바실루스, 바실루스프레비스, 사카로미세스계)와 당밀 2되 정도를 항아리에 투입한 후 음지에서 2개월 정도 발효시킨다.Grind 12 kg of ginseng to a suitable size using a grinder, and add approximately 50 liters of alcohol solution (approximately 30%), approximately 50 mg of anaerobic enzymes (Rectobacilli, Bacillus previs, Saccharomyces) and 2 mol of molasses into a jar. After input, ferment for 2 months in the shade.
제2공정(콩나물콩 발아 및 성숙공정)2nd process (bean sprout sprouting and maturation process)
양질의 콩나물 콩을 제1공정에서 제조된 인삼발효엑기스 용액에 1시간 정도 침종하게 되면 약 24시간이 지나게 되면 발아하게 되고 약 7일이 경과하게 되면 식용 가능토록 성숙된다.When soybean sprouts of good quality are inoculated in the ginseng fermentation extract solution prepared in the first step for about 1 hour, germination occurs after about 24 hours, and after 7 days, it becomes mature for edible use.
제3공정(콩나물 인삼발효엑기스 세척공정)3rd process (soybean sprouts ginseng fermentation extract washing process)
상기 제2공정에서 식용 가능토록 콩나물이 성숙하게 되면 깨끗한 물로 세척한다. 이어서 제1공정에서 제조된 인삼발효엑기스 약135㏄에 물 약 120㏄의 비율로 하여 혼합하여 약 1분 동안 100°C에서 살균된 인삼 발효 엑기스 용액에 약 1분간 침수시킨다.In the second step, when the sprouts mature so as to be edible, they are washed with clean water. Subsequently, the mixed ginseng fermented extract prepared in the first step was mixed at a ratio of about 120 kPa to about 120 kPa of water and immersed in the sterilized ginseng fermented extract solution at 100 ° C. for about 1 minute.
제4공정(포장공정)4th process (packaging process)
인삼 발효 엑기스 용액에 약 1분간 침수된 콩나물을 적당히 건조시킨 후 포장지에 넣어 밀봉시킨다.Soybean sprouts soaked in ginseng fermented extract solution for about 1 minute are dried properly and sealed in a wrapping paper.
상기와 같이 제조된 인삼 발효 콩나물은 도1에 도시된 바와 같이 일반 콩나물에 비해 인삼성분이 함유되어 있음을 알 수 있고, 특히 콩나물 콩을 1시간 가량 발효엑기스에 침수(침종)할 경우나 발효 엑기스에 세척할 경우 인삼성분(조사포닌)의 함량이 높음을 알 수 있다.The ginseng fermented bean sprouts prepared as described above can be seen that the ginseng component is contained as compared to the general bean sprouts, as shown in Figure 1, in particular when the soybean sprouts soaked (inoculated) for about 1 hour fermentation extract or fermentation extract It can be seen that the content of ginseng component (irradiated ponin) is high when washed in.
상기 언급된 바와 같이 본 발명의 인삼 발효 콩나물 제조방법에 따르면, 콩나물의 재배가 용이하고 그 공정이 간편하여 대량생산이 가능하며 인체에 유익한 인삼성분(사포닌)이 다량 함유되어 있으며 재배과정에서도 콩나물이 쉽게 부패되지 않아 품질이 좋은 무공해 콩나물을 생산할 수 있는 효과를 지니고 있다.As mentioned above, according to the ginseng fermented bean sprouts manufacturing method of the present invention, it is easy to cultivate bean sprouts, its process is easy to mass production, contains a large amount of ginseng components (saponins) beneficial to the human body It does not rot easily and has the effect of producing high quality pollution-free sprouts.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2001-0038380A KR100411487B1 (en) | 2001-06-29 | 2001-06-29 | Bean sprouts manufacturing method for ginseng fermented |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2001-0038380A KR100411487B1 (en) | 2001-06-29 | 2001-06-29 | Bean sprouts manufacturing method for ginseng fermented |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20030002686A KR20030002686A (en) | 2003-01-09 |
KR100411487B1 true KR100411487B1 (en) | 2003-12-18 |
Family
ID=27712387
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2001-0038380A KR100411487B1 (en) | 2001-06-29 | 2001-06-29 | Bean sprouts manufacturing method for ginseng fermented |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100411487B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20160143114A (en) | 2015-06-04 | 2016-12-14 | 문태언 | Apparatus for cultivating bean sprouts containing fermented red ginseng marc and a cultivating method of bean sprouts using the apparatus |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020036998A (en) * | 2002-04-03 | 2002-05-17 | 김흥규 | The method of growing bean sprouts with ginseng saponin by using EM |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960040128A (en) * | 1995-05-08 | 1996-12-17 | 이종대 | Growing method of ginseng sprouts |
KR19990033740A (en) * | 1997-10-24 | 1999-05-15 | 홍익표 | Cultivation method of bean sprouts containing ginseng |
KR20000063228A (en) * | 2000-05-24 | 2000-11-06 | 이정훈 | Mung-bean sprouts cultivation of using vinegar and herb |
KR100339262B1 (en) * | 1999-10-22 | 2002-05-31 | 이태룡 | A cultivating method of bean sprouts containing ginseng component |
KR100348496B1 (en) * | 2000-05-12 | 2002-08-13 | 서동주 | Method for growing contamination free and functional bean sprouts |
-
2001
- 2001-06-29 KR KR10-2001-0038380A patent/KR100411487B1/en not_active IP Right Cessation
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960040128A (en) * | 1995-05-08 | 1996-12-17 | 이종대 | Growing method of ginseng sprouts |
KR19990033740A (en) * | 1997-10-24 | 1999-05-15 | 홍익표 | Cultivation method of bean sprouts containing ginseng |
KR100339262B1 (en) * | 1999-10-22 | 2002-05-31 | 이태룡 | A cultivating method of bean sprouts containing ginseng component |
KR100348496B1 (en) * | 2000-05-12 | 2002-08-13 | 서동주 | Method for growing contamination free and functional bean sprouts |
KR20000063228A (en) * | 2000-05-24 | 2000-11-06 | 이정훈 | Mung-bean sprouts cultivation of using vinegar and herb |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20160143114A (en) | 2015-06-04 | 2016-12-14 | 문태언 | Apparatus for cultivating bean sprouts containing fermented red ginseng marc and a cultivating method of bean sprouts using the apparatus |
Also Published As
Publication number | Publication date |
---|---|
KR20030002686A (en) | 2003-01-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103333022B (en) | Cultivation material compatibility of agrocybe cylindracea and manufacture method of cultivation material | |
CN103820273B (en) | Production technology of lotus seed spirit | |
CN106118989A (en) | A kind of selenium-rich distillers yeast and the production method of selenium-rich wine | |
CN106107907B (en) | A kind of citrus Steamed fish juice | |
CN101531966B (en) | Process for preparing sapodilla vinegar | |
CN103815473A (en) | Coffee pericarp fermented beverage | |
CN106834014A (en) | A kind of selenium-rich waxberry health-care wine and preparation method thereof | |
KR101279764B1 (en) | manufacturing method of Korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus | |
CN106220318A (en) | A kind of biogas residue makes black termitomyces culture medium and application thereof and preparation method | |
CN106069541A (en) | A kind of method of Fructus actinidiae chinensis nursery | |
CN104761386A (en) | Culture compost for growing pleurotus eryngii by polygonum cuspidatum residues and preparation method thereof | |
CN103503694A (en) | Cultivation method of brown needle mushrooms | |
CN103756918B (en) | The propagation method of bacteria produced proteinase kind and improve the method for amino-acid nitrogen in vinegar | |
CN106336991A (en) | Selenium-resveratrol-rich barley seedling wine preparation method | |
CN101828690A (en) | Novel and mature technology for quickly producing bean paste | |
CN103865725A (en) | Preparation method for special wine-making starter for space sesame-fragrance type wine | |
CN103815474A (en) | Flavor coffee pericarp beverage | |
KR100411487B1 (en) | Bean sprouts manufacturing method for ginseng fermented | |
CN107439202A (en) | One kind uses passion fruit branch cuttage and seedling culture method | |
CN107473845A (en) | A kind of preparation method of water-retaining type culture medium for golden mushroom matter | |
CN103834530A (en) | Hydromel making method | |
CN106045729A (en) | Blueberry seedling cultivation substrate and preparation method thereof | |
CN108901619A (en) | A kind of mushroom culture medium and preparation method thereof | |
KR20100040715A (en) | Method for preparing fermented alcoholic drink using paprika | |
CN103421648A (en) | Method for preparing rice syrup and application of rice syrup in brewed wine |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
LAPS | Lapse due to unpaid annual fee |