KR100466322B1 - A cultivating method of bean sprouts with polyphenols - Google Patents

Abstract

The present invention relates to a method of cultivating bean sprouts containing polyphenolic components of green tea, and more particularly, extracting green tea with hot water and ethanol, and then germinating by mixing green tea residue and bean seeds during seed germination. -Soybean seeds-Green tea is a method of cultivating the bean sprouts containing the polyphenol component of the green tea by periodically irrigating the green tea extract while cultivating by sandwiching the residue layer.

Description

A cultivating method of bean sprouts with polyphenols

The present invention relates to a method for cultivating bean sprouts containing polyphenolic components of green tea. Specifically, the residues and extracts obtained by extracting green tea processed by a thickening method with hot water and ethanol from dry beans to germination and germination By supplying step by step to produce soybean sprouts containing polyphenols of green tea to be able to consume the polyphenols of bean sprouts and green tea at the same time.

As a prior art, Korean Patent No. 235,100 discloses a bean sprout liquid for cultivating bean sprouts and a bean sprout cultivation method using the same, which technique is intended to prevent bean sprout seed sterilization, especially rot after growth by using green tea and / or herbal medicine extract. will be. However, the registered patent is to prevent soybean damage and promote growth by sterilizing the soybeans in water before soaking the soybeans in water, and to ingest the active ingredients such as polyphenols of green tea into the bean sprouts. There is no description, and it is not known whether bean sprouts actually contain the active ingredient of green tea.

As another conventional technology, Korean Patent Publication No. 1999-15959 discloses a method of cultivating soybean sprouts using herbal extracts, which corresponds to basic pollution-free bean sprouts cultivation technology instead of using pesticides. Is not disclosed.

Therefore, the inventors have studied to develop green tea bean sprouts that can absorb tannins, which are polyphenols of green tea, while ingesting bean sprouts, and utilize hot water and ethanol extract green tea residues as bean sprout germination medium and green tea residue-beans. As a result of periodically irrigation (sprinkling) the green tea extract while cultivating the seed-green tea residue layer by the sandwich method, it was found that the green tea sprouts contained a large amount of polyphenols of green tea and had excellent sterilizing effect to complete the present invention. It became.

Accordingly, it is an object of the present invention to provide a method for cultivating green tea sprouts containing a large amount of polyphenols of green tea using green tea extract and green tea residue extracted with hot water and ethanol.

In order to achieve the above object, the present invention comprises the steps of (a) extracting green tea with hot water and ethanol, respectively, to obtain respective green tea extracts and green tea residues; (b) germinating the bean seeds after mixing the green tea residue with the bean seeds; (c) separating the germinated bean seeds from the green tea residue, and then cultivating by stacking the green tea residue-bean seed-green tea residue layer; And (d) watering the green tea extract during the cultivation, the method of cultivating the bean sprouts containing the polyphenol component of green tea.

The green tea residue in the (b) and (c) step may be hot water extract green tea residue, ethanol extract green tea residue or a mixture thereof, the green tea extract in step (d) is hot water extract green tea extract, ethanol extract green tea Extracts or mixtures thereof.

In the step (a), the ethanol extraction temperature is preferably 50 to 70 ℃. If the ethanol extraction temperature is too low or too high, the time required for germinating soybean seeds may be long, so the above range is preferable.

In the step (a), the amount of green tea added during hot water extraction is 1 to 3 kg based on 20 l of water, and the amount of green tea added during ethanol extraction is 0.5 to 2 kg based on 20 l of ethanol, most preferably water 2 kg for 20 L and 1 kg for 20 L ethanol. If the amount of green tea added is too small or too high, the amount of polyphenol contained in the bean sprouts may be lowered, so the above range is preferable.

In the present invention, it is possible to cultivate green tea sprouts containing a large amount of polyphenol of green tea by continuously supplying them step by step using not only green tea extract but also green tea residue, and sterilizing effect by extracting and using green tea as well as hot water as ethanol. Can double.

Hereinafter, a method of cultivating green tea bean sprouts containing polyphenols of green tea according to the present invention will be described in more detail at each step.

The method for producing green tea sprouts according to the present invention includes a process for preparing a green tea, a hot water extraction process for a green tea, an alcohol extraction process for a green tea, a medium development and germination and a cultivation process, and a suitable time using an extract residue of the green tea. It consists of the green tea extract watering process.

<Green Tea Manufacturing Process>

Leaves and stems collected from Camellia sinensis L. O'Kuntze over May to September are evaporated for several minutes in a tea processing steam apparatus to prevent oxidation by polyphenol oxidase. Cool rapidly to avoid fermentation after thickening. Add chilled tea leaves and stems to the seasoning, keeping in mind the order of crude, heavy oil and essential oils. The minded material is dried again after repeating the process of thickening and keeping it several times. Through this process, green tea is produced.

<Hot Water Extraction Process>

1 to 3 kg of the prepared green tea material is put in 20 L of distilled water at 70 to 90 ° C and extracted for 20 to 40 minutes. At this time, to maintain the temperature of the water using a thermostat. After separating the green tea extract and the green tea residue after extraction, the extract is refrigerated separately and the residue is collected.

Ethanol Extraction Process

0.5 to 2 kg of steamed green tea material is added to 20 L of ethanol at 50 to 70 ° C and extracted for 20 to 40 minutes. At this time, to maintain the temperature of the water using a thermostat. After separating the green tea extract and the green tea residue after extraction, the extract is refrigerated separately and the residue is collected. When ethanol is used to extract functional substances from plant material, 60 ℃ is the most ideal at 80% concentration, and when ethanol concentration is higher than 80%, it is not suitable for extracting effective functional substances.

<Germination process using green tea residue>

First, soybean sprout cultivation beans are seeded first to remove the poor seeds, and only the fine seeds are selected, and the alcohol residue made of 1 to 3 kg of bean seeds and 0.5 to 2 kg of green tea material is put in a suitable container and mixed. At this time, the ethanol extract green tea residue is required to be evenly mixed between the bean seeds. The mixture is maintained at 20 to 40 ° C. for 12 to 36 hours and then mixed with hot water extracted green tea residue made of 1 to 3 kg of green tea material.

The kind of green tea residue used at this time is not particularly limited, hot water extracted green tea residue may be mixed first and ethanol extracted green tea residue may be mixed later. It is also possible to use only one kind of green tea residue and mixtures thereof, preferably to mix the ethanol extracted green tea residue. More preferably, after mixing the ethanol extract green tea residue and soybean seed in a thermostat (darkroom) maintained at 30 ℃ constant temperature and stored for 24 hours, it is germinated by adding a hot water extract green tea residue to store for 24 hours.

<Cultivation and irrigation process using green tea residue and green tea extract>

After 24 to 48 hours hemorrhage, the youngest soybean seeds and green tea residues are separated by soaking in clear water just before sprouting. After separation, defective seeds are again selected from the seeds of the worst state. The green tea residue is laid on the sprouting cultivation base at a height of 0.25 to 0.75 cm, 1 to 3 liters of bean sprout seeds are laid thereon, and the 0.05 to 0.15 cm green tea residue is further laminated.

The kind of green tea residue used at this time is not particularly limited, ethanol extracted green tea residue may be laminated first and hydrothermally extracted green tea residue may be laminated later and vice versa. It is also possible to stack only one kind of green tea residue and to mix mixtures thereof, preferably to ethanol extracted green tea residue.

Lay green tea residue and start cultivating bean sprouts by normal watering. During this process, the green tea extract is periodically sprayed, and preferably, 0.5 to 2 liters are sprayed for 20 l bean sprout cultivation through sprouting for 24 hours, 72 hours, and after germination. The extract is diluted and used at the proper ratio when sprinkling. Specifically, the hot water extract green tea extract is diluted 10 to 30% with distilled water, and the ethanol extract green tea extract is diluted 5 to 20% with distilled water.

At this time, the type of green tea extract used is not particularly limited, only one type of green tea extract can be sprayed or a mixture thereof can be sprayed. In addition, hot water extract green tea extract and ethanol extract green tea extract can be sprayed sequentially or at the same time, there is no restriction in the order of spraying, hot water extract green tea extract in the morning can also spray ethanol extract green tea extract in the evening.

Example 1

3 kg of steamed green tea material was added to 20 L of distilled water at 80 ° C., extracted for 30 minutes, and separated into hot water extract and hot water extract residue. Separately, 2 kg of steamed green tea material was put in 20 l of 60 ° C. and 80% ethanol, extracted for 30 minutes, and the ethanol extract and the ethanol extract residue were separated. Thereafter, 2 kg of cultivated soybean seeds were mixed with 1 kg of ethanol extract residue for 1 hour of steamed green tea material, and the mixture was maintained for 24 hours. Leave more time. After germination starts, the germinated bean seeds and green tea residues are separated into water, and the poor seeds are sorted. Then, the hot-water extract green tea residues are placed 0.5 cm on bean sprouts, and 2 l of bean sprouts seeded on top of each other. Ethanol-extracted green tea residues were laminated to height, and the bean sprouts were cultivated by the usual watering method. In this process, 30% distilled water dilute hot water extract and 5% distilled water distilled ethanol extract were sprinkled 1 L in 20 L soybean sprout cultivation for 24 hours, 72 hours, and immediately before emergence.

Example 2

2 kg of steamed green tea material was put in distilled water at 80 ° C. and 20 L, extracted for 30 minutes, and then divided into hot water extract and hot water extract residue. Separately, 1 kg of steamed green tea material was added to 20 ℓ of 60 ° C. and 80% ethanol, extracted for 30 minutes, and the ethanol extract and the ethanol extract residue were divided. Thereafter, 2 kg of cultivated soybean seeds are mixed with 1 kg of ethanol extract residue for 1 hour of steamed green tea material, and the mixture is kept for 24 hours. Leave more time. Then, when germination starts, separate the germinated soybean seeds and green tea residues into water, sort out the poor seeds, and spread the hot water green tea residues 0.5 cm on bean sprouts, and 2 l of bean sprouts seedlings and 0.1 cm again. Ethanol-extracted green tea residues were laminated to height, and the bean sprouts were cultivated by the usual watering method. In this process, 30% distilled water dilute hot water extract and 5% distilled water distilled ethanol extract were sprinkled 1 L in 20 L soybean sprout cultivation for 24 hours, 72 hours, and immediately before emergence.

Example 3

1 kg of steamed green tea material was placed in distilled water at 80 ° C. and 20 L, extracted for 30 minutes, and then divided into hot water extract and hot water extract residue. Separately, 0.5 kg of steamed green tea material was added to 20 ℓ of 60 ° C. and 80% ethanol, extracted for 30 minutes, and the ethanol extract and the ethanol extract residue were divided. Thereafter, 2 kg of cultivated soybean seeds are mixed with 1 kg of ethanol extract residues for 1 hour of steamed green tea material, and the mixture is kept for 24 hours. Allow 24 hours more. After germination starts, the germinated soybean seeds and green tea residues are separated into water and the poor seeds are sorted. Then, the hot water green tea residues are spread 0.5 cm on bean sprouts and 2 liters of bean sprouts are placed on top of each other. Soybean sprouts were grown by ethanol extraction green tea residue was laminated by the usual watering method. In this process, 30% distilled water dilute hot water extract and 5% distilled water distilled ethanol extract were sprinkled 1 L in 20 L soybean sprout cultivation for 24 hours, 72 hours, and immediately before emergence.

Comparative Example 1

2 kg of steamed green tea material was put in distilled water at 80 ° C. and 20 L, extracted for 30 minutes, and then divided into hot water extract and hot water extract residue. 2 kg of cultivated soybean seeds were mixed with the extracted residue and maintained for 48 hours. After germination starts, the germinated soybean seeds and green tea residues are separated into water, and the poor seeds are sorted. Then, the hot water green tea residues are spread 0.5 cm on bean sprouts, and 2 l of bean sprouts seeds are placed on top of each other. After the green tea residue was laminated, the bean sprouts were grown by the general watering method. In this process, 30% distilled water dilute hot water extract was sprinkled with 1 L in a 20 L soybean sprout cultivation sieve immediately after sprouting for 24 hours and 72 hours, respectively.

Comparative Example 2

1 kg of the green tea material was added to 20 L of 60% and 80% ethanol and extracted for 30 minutes, and the ethanol extract and the ethanol extract residue were separated. Thereafter, 2 kg of cultivated soybean seeds were mixed with 1 kg of ethanol extract residue of steamed green tea material and maintained for 48 hours. After germination starts, the germinated bean seeds and green tea residues are separated into water, and the poor seeds are sorted. Then, the ethanol-derived green tea residues are spread 0.5 cm on bean sprouts, and 2 l of bean sprouts seeds are placed on top of each other. Green tea residues were laminated to height, and the bean sprouts were grown by the usual watering method. In this process, 5% distilled water distilled ethanol extract was sprinkled with 1 L in a 20 L soybean sprout cultivation sieve immediately after sprouting for 24 hours and 72 hours, respectively.

Experimental Example

Tannin, a polyphenol contained in each of the bean sprouts prepared in Examples 1 to 3 and Comparative Examples 1 and 2, was analyzed as follows.

1 g of soybean sprouts in 100 ml of distilled water was used as 1.0 ml of aqueous tannin solution and 2.0 ml of standard protein solution (1 ml / ml), and Bovine Serum Albumin; in 0.2M acetate buffer, pH 5.0 containing 1.17 M NaCl) were added together and mixed. It was then placed at 20 ° C. for 15 minutes and centrifuged at 500 × g. Wash the centrifuge tube wall with buffer but discard the washed solution, taking care not to break the pellets. Then, 4.0 ml of sodium dodecyl sulfate-triethanol amine solution (1% sds, 5% (v / v) TEA in distilled water) and 1.0 ml ferric chloride reagent and 0.01 M fc / 0.01 M HCl was immediately mixed and mixed for 30 minutes. Afterwards, the absorbance was measured at 510 nm using a UV / Vis spectrophotometer to quantitatively analyze the tannins in the polyphenols.

Amount of Tannin in Soybean Sprouts According to Extraction Conditions and Amount of Powdered Green Tea Amount of Increased Green Tea Ingredients per 20ℓ of Water Extracted from Hot Water (kg) Amount of increasing green tea material per 20 liters of ethanol during ethanol extraction (kg) Amount of tannin in cultivated bean sprouts (mg%) Example 1 3 2 2,429.4 * Example 2 2 One 4,489.7 * Example 3 One 0.5 3,812.0 * Comparative Example 1 2 0 1,035.8 * Comparative Example 2 0 One 2,284.5 * * p> 0.05

As shown in Table 1, in Example 2, the amount of tannin contained in the cultivated bean sprouts was the highest as 4,489.7 mg%, and the content of tannin was the lowest in Comparative Example 1 using only the hydrothermal extract and the residue. In Comparative Examples 1 and 2 using only one type of extract and residue, the content of tannin was lower than that of Example even statistically (95% significance level). Therefore, both hot water extract and residue and ethanol extract and residue were used. It is preferable to use.

According to the above results, the preferred amount of added green tea material in hot water and ethanol extraction is 2 kg and 1 kg for 20 L of water and ethanol, respectively. The content of polyphenols in the green sprouts grown according to the method of the present invention is preferably at least 2,500 mg%.

On the other hand, as a result of investigating the effect of ethanol extraction temperature on the germination of soybean seeds, as shown in Table 2, the germination time of soybean seeds was shortest as 40.1 hours when using the green tea extract extracted with ethanol at 50 ℃. If the extraction temperature was higher or lower than this, the germination time increased.

Effect of Green Tea Extracts on Germination of Soybean Seed by Ethanol Extraction Temperature Temperature (℃) 20 30 40 50 60 70 Germination time (hours) 47.6 48.1 47.2 40.1 45.6 45.3

The green tea sprouts grown according to the present invention not only contain aspartic acid, carotene, thiamine and vitamin A, which are contained in general bean sprouts, but also contain polyphenol components of green tea, and can be ingested with an appropriate amount of polyphenol components when ingesting bean sprouts as a food ingredient. To make sure. According to various studies, since the polyphenol component has cholesterol suppression effect, blood pressure increase suppression effect, and antioxidant effect, the same effect can be expected in green tea sprouts grown according to the present invention.

As described above, in the present invention, by using not only the green tea extract but also the green tea residues and continuously supplying them step by step, the green tea bean sprouts containing a large amount of polyphenols of green tea can be grown, and the green tea is extracted not only with hot water but also with ethanol. By using it, the sterilization effect can be doubled.

Claims (5)

(a) extracting green tea with hot water and ethanol, respectively, to obtain respective green tea extracts and green tea residues; (b) germinating the bean seeds after mixing the green tea residue with the bean seeds; (c) separating the germinated bean seeds from the green tea residue, and then cultivating by stacking the green tea residue-bean seed-green tea residue layer; And (d) Cultivating bean sprouts containing the polyphenol component of green tea, comprising the step of watering the green tea extract during cultivation. 2. The bean sprouts containing polyphenol component of green tea according to claim 1, wherein the green tea residue in (b) and (c) is hot water extracted green tea residue, ethanol extracted green tea residue or a mixture thereof. Cultivation method. The method of claim 1, wherein the green tea extract in step (d) is a hot water extract green tea extract, ethanol extract green tea extract, or a mixture thereof. The method of cultivating bean sprouts containing the polyphenol component of green tea according to claim 1, wherein the ethanol extraction temperature in step (a) is 50 to 70 ° C. The method of claim 1, wherein the amount of green tea added during hot water extraction in step (a) is 1 to 3 kg based on 20 l of water, and the amount of green tea added during ethanol extraction is 0.5 to 2 kg based on 20 l of ethanol. Cultivation method of bean sprouts containing polyphenol component of said green tea.