KR100970840B1 - The natural- fermented product for growing a strawberry and the cultivation method of strawberry having the high content of choline using the same - Google Patents

Abstract

PURPOSE: A natural fermented product composition for cultivation of Citrus unshiu and a cultivating method of strawberry using the same are provided to manufacture the strawberry with high choline content by mixing a Hizikia fusiforme powder solution and a soybean solution. CONSTITUTION: A manufacturing method of a natural fermented product composition for cultivation of Citrus unshiu includes the following steps: crushing Hizikia fusiforme to 300 ~ 500 mesh after drying; manufacturing Hizikia fusiforme liquid by mixing water with Hizikia fusiforme powder, glucose, and yeast X tract; steaming soybeans in water; adding water in t he crushed soybeans; cultivating Bacillus subtilis and Lactobacillus acidophilus in a liquid medium in a shaking incubator for 24 ~ 72 hours; fermenting and mixing the cultivated bacillus subtillis and Hizikia fusiforme powder liquid; fermenting the soybean solution and cultured Lactobacillus acidophilus; filtering the fermented soybean solution and the Hizikia fusiforme powder liquid with a filtering net of 300~500mesh.

Description

The natural fermented product for growing a strawberry and the cultivation method of strawberry having the high content of choline using the same}

The present invention relates to a natural fermentation composition for strawberry cultivation mixed fermented Soybean powder solution and fermented soybean solution, wherein the fermented Soybean powder solution and fermented soybean solution are mixed in a ratio of 1: 0.6 to 1.0 by weight, The powder solution is fermented by mixing powder, glucose, yeast extract and water, and the soybean solution is fermented by adding water to the crushed soybeans by steaming and crushing soybeans called water.

And, the present invention is the natural fermentation composition for the strawberry cultivation prepared by diluting 450 ~ 550 times the water, after the strawberry in the strawberry stem the natural fermentation composition for the cultivated strawberry 2 to 3 at intervals of 5 to 10 days It relates to a method of cultivating strawberries with high choline content by spraying foliar.

Strawberry (Fragaric ananassa Duch.) Is a perennial plant belonging to the Rosaceae family. It is a fruit vegetable with excellent fragrance and color, a good balance of acidity and sweetness, and has been used in spring for a long time. In particular, the vitamin C content is higher than other fruits have been spotlighted as a raw food. Strawberries vary in composition and content depending on the variety, but in general there are a lot of organic acids, sour and sugary, and vitamins such as vitamin C is contained in a large amount compared to other fruits and vegetables.

In particular, strawberries contain various antioxidants such as quercetin, caffeic acid, ferulic acid and flavonols, as well as free and bound phenolic compounds and anthocyanin. It is also known to exhibit antioxidant activity and proliferation inhibitory effect on HepG2 cells, which are human liver cancer cells.

These strawberries are eaten raw (fresh) or eaten as salads, sandwiches, and processed into processed foods such as jams, jelly, ice cream, frozen strawberries, syrups, juices and milk products (strawberry milk).

Recently, it is becoming popular as a well-being food containing a large amount of various components useful for the human body, and accordingly various research and development is in progress.

For example, Korean Patent Publication No. 10-2004-0052747 (cultivation of selenium-containing strawberries, and methods for producing enzymes), Korean Patent Publication No. 10-2004-0052748 (cultivation of germanium-containing strawberries, and enzymes Manufacturing method).

However, the above conventional techniques are not cultivated using natural materials but cultivate strawberries using metal minerals such as selenium or germanium, which may cause contamination of the soil for cultivating strawberries as well as the growth of strawberries. There is a problem that can be lowered, there is a problem that the economic cost is high as using the metal mineral purified by the chemical method.

The present invention is invented to solve the above problems,

Soybean solution and soybean solution fermented with either Bacillus subtilis or Lactobacillus ashdophyllus were mixed to prepare a natural fermentation composition for strawberry cultivation, the natural fermentation composition for strawberry cultivation was diluted, strawberry to strawberry It is an object of the present invention to provide a cultivation method of strawberry cultivation natural strawberry fermentation composition using the foliar spraying of the diluted strawberry cultivation natural fermentation composition and a high choline content thereof.

Strawberry fermentation natural fermentation composition for achieving the above object,

The powdered soybean solution and fermented soybean solution are mixed with either Bacillus subtilis or Lactobacillus ashidophilus, and the powdered soybean powder is fermented by mixing the powder, glucose, yeast extract and water. The solution is characterized in that the soybean soaked in water steamed and crushed, and then fermented by adding water to the crushed soybean.

And, using a natural fermentation composition for strawberry cultivation method of growing strawberry high choline,

After diluting the prepared natural fermentation composition for strawberry cultivation, after the strawberry in the strawberry stem is characterized in that the foliar spraying of the diluted strawberry cultivation natural fermentation composition.

The present invention is a natural fermentation composition for strawberry cultivation mixed fermented powdered soybean solution and soybean solution fermented with either Bacillus subtilis or Lactobacillus ashdophyllus, and after the strawberry is berry in the strawberry stem for the diluted strawberry cultivation By foliar application of the natural fermentation composition, it is possible to cultivate strawberries with higher choline content compared to strawberries grown generally.

In addition, the method of cultivating strawberries using the strawberry fermentation natural fermentation composition of the present invention, unlike the method of growing strawberries using metal minerals such as selenium or germanium, soil contamination, the growth of strawberries is reduced, chemical It is possible to prevent the economic cost of using the refined metal inorganic material by the method.

1 is a process flow diagram schematically showing a method for producing a natural fermentation composition for strawberry cultivation according to the present invention.

The present invention relates to a natural fermentation composition for strawberry cultivation of a fermented Soybean powder solution and a fermented soybean solution.

Here, the fermented Soybean powder solution and the fermented soybean solution are 1: 0.6 to 1.0 by weight.

Preferably, the fermented ground powder solution and the fermented soybean solution are mixed at a weight ratio of 1: 0.8.

The powder solution is a mixture of 14 to 26% by weight of powder, 1 to 3% by weight of glucose, 1 to 3% by weight of yeast extract, and 68 to 84% by weight of water. The soy solution is steamed soybean called water and crushed to 300 ~ 500mesh and then fermented by adding water 1: 4 to 6 by weight relative to the crushed soybean.

In addition, the fermentation bacteria fermenting the powder powder solution or soybean solution is any one of Bacillus subtilis or Lactobacillus ashdophyllus.

Preferably, the fermentation bacteria fermenting the powdered solution is Bacillus subtilis, and the fermentation bacteria fermenting the soybean solution is Lactobacillus ashdophyllus.

In addition, the Bacillus subtilis (KCTC 2219) and Lactobacillus acidophilus (KCTC 3171) are available from the Korea Institute for Biotechnology Research and Development of the Korean Deposit for Type Cultures (KCTC 3171) do.

Herein, the fermentation of the powder solution with Bacillus subtilis is to easily decompose the carbohydrate, which is an organic substance contained in the powder, into Bacillus subtilus.

The Bacillus subtilus is a gram-positive bacterium that forms apophytes as a representative species of the genus Bacillus, and has the ability to decompose carbohydrates.

Herein, the fermentation of the soybean solution with Lactobacillus ashdophyllus is intended to easily synthesize choline (vitamin B group) of lecithin, a phospholipid contained in soybean, with Lactobacillus ashdophyllus.

The Lactobacillus ashdophyllus is a kind of Lactobacillus bacteria as a lactic acid bacterium, as well as the effects of inhibiting the growth of intestinal rot microorganisms, cholesterol lowering action, etc., as well as the ability to synthesize vitamin B group.

In particular, the vitamin B group includes B1 (thiamine), B2 (pantothenic acid, nicotinic acid, biotin, folic acid, riboflavin), B6 (pyridoxine), B12 (cyanocobalamin), carnitine, choline, lipoic acid, myoinositol and the like. .

Hereinafter, described in detail the manufacturing method of the natural fermentation composition for strawberry cultivation of the present invention based on the accompanying drawings.

1 is a process flow diagram schematically showing a method for producing a natural fermentation composition for strawberry cultivation according to the present invention.

1. Powder production process (1st process)

톳 Powder manufacturing process is the process of removing the salt of 톳, drying and crushing it.

Wash with salt to remove salt from the 건조한, dry it and crush it into 300 ~ 500mesh.

Here, the 톳 (bundle, scientific name: Hizikia fusiformis) is a perennial plant belonging to the brown algae plant (褐藻 植物 門 Phaeophyta) Mabanban (-科 Sargassaceae), and is rich in complex polysaccharides, minerals and dietary fiber, especially calcium and It contains a lot of iron.

In addition, the salt in the water is removed by washing the water in order to smoothly ferment the Bacillus subtilis in the following water powder solution fermentation process (the fifth process).

If the salt in the pan is not removed, the Bacillus subtilis may not be able to ferment smoothly in the following powder solution fermentation process (5th step), and the salt in the pan may reduce the growth of strawberries. There is concern.

And when drying the salt which removed salt, it is preferable to dry in the shade.

Here, the drying of salt in which the salt is removed is performed in the shade to prevent the vitamins contained in the soil from being destroyed.

In addition, the crushed dried chopped to 300 ~ 500mesh is to allow the Bacillus subtilis to be fermented smoothly in the 톳 powder solution fermentation process (the fifth step).

In addition, the crusher used when crushing the dried char is a crusher generally used in the art, detailed description thereof will be omitted.

2. Powder powder manufacturing process (second process)

톳 Powder solution manufacturing process is a process of manufacturing 톳 powder solution by mixing 톳 powder, glucose, yeast extract and water,

Powder of the first process, glucose (Glucose), yeast extract (Yeast Extract), water is mixed.

At this time, 14 to 26% by weight of powder, 1 to 3% by weight of glucose, 1 to 3% by weight of yeast extract, 68 to 84% by weight of water is characterized by mixing.

And it is preferable that the water mixed above mixes 25-35 degreeC water.

Here, mixing the water of 25 ~ 35 ℃ to smoothly dissolve the powder, glucose, yeast extract.

3. Soybean solution manufacturing process (3rd process)

Soybean solution manufacturing process is the process of steaming and crushing soybeans called water and adding water,

Steam soybeans soaked in water, crushed to 300 ~ 500mesh, and then add water 1: 4 ~ 6 to the crushed soybeans by weight.

Here, steamed soybeans soaked in water and crushed to 300 ~ 500mesh and then added to the crushed soybeans by weight 1: 4 ~ 6 by weight in the following soybean solution fermentation process (sixth step) Lactobacillus ashdophylus This is to allow fermentation smoothly.

If the soybeans soaked in water are not steamed and broken into 300-500 mesh or water is not added 1: 4 to 6 by weight, then the crushed soybeans are not evenly distributed in the added water. Lack of free soaking in the water to which the crushed soybean is added, Lactobacillus ashdophyllus may not be fermented smoothly in the following soybean solution fermentation process (sixth process).

4. Culture process (4th process)

The culturing process is a process of inoculating fermented bacteria in a liquid medium and culturing

Inoculate Bacillus subtilis and Lactobacillus ashidophyllus into the liquid medium at a weight ratio of 1: 0.01 to 0.03, respectively, and incubate for 24 to 72 hours in a shaker controlled at 140 to 180 rpm at 26 to 32 ° C.

Here, the liquid medium is a medium generally used in the art, 0.1 to 0.5% by weight of yeast extract, 0.1 to 0.5% by weight of malt extract (Malt extract), 0.1 to 1% by weight of peptone (Peptone) , 0.5 ~ 2% by weight of dextrose, 96 ~ 99.2% by weight of distilled water, adjust pH to 4 ~ 6.5, sterilize at 115 ~ 125 ℃ for 10 ~ 20 minutes and cool to 25 ~ 35 ℃ will be.

5. Powder powder fermentation process (5th process)

용액 Powder solution fermentation process is a process of fermenting after mixing 바 powder solution and cultured Bacillus subtilus,

The powdery solution of the second step and the Bacillus subtilis cultivated in the liquid medium in the fourth step are mixed in a weight ratio of 1: 0.1 to 0.3 and then fermented.

Here, the powder mixture of the second powder and the Bacillus subtilis cultured in the liquid medium in the fourth step is 1: 0.1 ~ 0.3 by weight of the fermentation after mixing, the powder powder solution is smooth due to the Bacillus subtilus To ferment.

If the fermented powder solution of the second process and the Bacillus subtilis cultured in the liquid medium in the fourth process are mixed less than 1: 0.1 by weight, the fermented powder solution is smooth due to the Bacillus subtilus. May not be fermented, and when the fermented powder solution of the second process and the Bacillus subtilus cultured in the liquid medium in the fourth process are mixed with a ratio of more than 1: 0.3 by weight, the fermentation may occur due to the Bacillus subtilus. The powder solution can be fermented smoothly, but mixing more than necessary Bacillus subtilis can cost more than necessary.

In addition, the method of fermenting after mixing the powder powder solution of the second step and the Bacillus subtilis cultured in the liquid medium in the fourth step is a general fermentation method in the art, a detailed description thereof will be omitted.

6. Soybean solution fermentation process (6th process)

Soybean solution fermentation process is a fermentation process after mixing soybean solution and cultured Lactobacillus ashdophilus,

The soybean solution of the third step and the Lactobacillus ashdophyllus cultured in the liquid medium in the fourth step is mixed 1: 1: 0.1 to 0.3 by weight and fermented.

Here, the soybean solution of the third step and the lactobacillus ashdophilus cultured in the liquid medium in the fourth step 1: 1: ~ 0.3 by weight to ferment after mixing soybean solution is smooth due to the Bacillus subtilis To ferment.

If the soybean solution of the third step and the Lactobacillus ashidophilus cultured in the liquid medium in the fourth step is mixed at less than 1: 0.1 by weight, and then fermented, the soybean solution due to the Lactobacillus ashdophyllus This may not be fermented smoothly, when the Lactobacillus is mixed with soybean solution of the third step and Lactobacillus ashidophilus cultured in the liquid medium in the fourth step in excess of 1: 0.3 by weight Although ash soybeans can be fermented smoothly due to ashdophyllus, it may cost more than necessary by mixing more lactobacillus ashidophilus than necessary.

In addition, a method of fermenting after mixing the soybean solution of the third step and the Lactobacillus ashidophilus cultured in the liquid medium in the fourth step is a general fermentation method in the art, and a detailed description thereof will be omitted.

7. Mixing and filtration process (7th process)

The mixing and filtration process is a process of mixing and filtering the fermented ground powder solution and the fermented soybean solution.

The fermented soybean powder solution fermented in the fifth step and the soybean solution fermented in the sixth step are mixed and filtered through a 300-500 mesh filter network.

At this time, the fermented soybean powder solution fermented in the fifth step and the soybean solution fermented in the sixth step is characterized in that 1: 0.6 ~ 1.0 by weight.

Here, mixing the powdered powder fermented in the fifth step and the soybean solution fermented in the sixth step in a weight ratio of 1: 0.6 to 1.0 is the powdered powder solution and Lactobacillus ashdophilus fermented with Bacillus subtilis. As nutrients in fermented soybean solution are mixed in a certain ratio, it is easy to supply nutrients of fermented soybean powder fermented with subtilus and soybean solution fermented with Lactobacillus ashdophilus to strawberries grown using it. to be.

Preferably, the fermented soybean powder solution fermented in the fifth step and the soybean solution fermented in the sixth step are mixed at a weight ratio of 1: 0.8.

Here, as described above, the fine powder manufacturing process (first step), the fine powder solution manufacturing process (second process), the soybean solution manufacturing process (third process), the culturing process (fourth process), the fine powder solution fermentation process ( What is produced according to the fifth step), the soybean solution fermentation step (sixth step), mixing and filtration step (seventh step) is called a natural fermentation composition for strawberry cultivation.

When the strawberry cultivation method using a natural fermentation composition for strawberry cultivation prepared according to the above manufacturing method will be described.

The natural fermentation composition for strawberry cultivation prepared according to the above method is diluted with 450 to 550 times of water, and after the strawberry is berry in the strawberry stem, the diluted strawberry cultivation composition for natural fermentation 2-3 times at intervals of 5 to 10 days. Foliar spray

Preferably, the natural fermentation composition for strawberry cultivation prepared according to the above method is diluted with 500 times of water, and after the strawberry is berry in the strawberry, the diluted strawberry cultivation composition for fermentation 3 times at 7-day intervals.

Here, strawberries cultivated by spraying the natural fermentation composition for strawberry cultivation prepared according to the above production method is a strawberry with a high content of choline.

The high content of choline in the strawberries grown by spraying the natural fermentation composition for strawberry cultivation prepared according to the above manufacturing method is that Lactobacillus ashdophyllus contained in the natural cultivation composition for strawberry cultivation ferments soybean solution. This is because choline (vitamin B group) of lecithin, a phospholipid contained in soybean, is synthesized, and the synthesized choline is applied to the leaves of strawberry stems.

In addition, the present invention will be described in more detail with reference to the following Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Strawberry grown by spraying the natural fermentation composition for strawberry cultivation prepared according to the present invention

Water was washed with water to remove salts from the water, dried and then crushed to 400mesh to make powder, and 20 kg of the powder was prepared, 2 kg of glucose, 2 kg of yeast extract, and 76 kg of water were mixed. To prepare a powder solution, steam soybeans soaked in water and crushed to 400mesh and water to the crushed soybeans by weight 1: 5 to prepare a soybean solution.

Then, inoculating Bacillus subtilis and Lactobacillus ashdophyllus in a liquid medium at a weight ratio of 1: 0.02, respectively, and incubating for 48 hours in a shaker controlled at 160 ° C at 28 ° C.

Then, the Bacillus subtilis cultivated in the 톳 powder solution and the liquid medium is mixed at a ratio of 1: 0.2, and then fermented, and the Lactobacillus ashdophyllus cultivated in the prepared soybean solution and the liquid medium is weighed. Fermented after mixing to 1: 0.2.

The fermented soybean powder solution and fermented soybean solution fermented with Lactobacillus ashidophyllus were mixed at a ratio of 1: 0.8 by weight and filtered through a 400 mesh filter network to prepare a natural fermentation composition.

The strawberry fermented natural fermentation composition prepared above is diluted with 500 times of water, and after the strawberry is berry in the strawberry stem, the diluted strawberry fermentation composition is three times at 7 day intervals.

Comparative Example: Strawberries Grown According to Common Cultivation Methods

Experiment: Choline Content Analysis

The content of choline was analyzed by requesting the Examples and Comparative Examples from the Korean Sweet Feed Association. The results are shown in Table 1 below and FIGS. 2 to 3.

Choline content (mg / kg) Example (Processing Tool) 2.52 Comparative Example (No Treatment Zone) 1.98

As can be seen from Table 1 and Figures 2 to 3, 2.52 mg / kg of choline was detected in the example cultivated by spraying the natural fermentation composition for strawberry cultivation compared to the comparative example of 1.98 mg / kg choline was detected When comparing the amount of choline detected in Comparative Example and Example, it can be seen that more than 1.2 times choline was detected in Example compared to Comparative Example.

Herein, 1.2 times or more choline was detected in the Example compared to the comparative example of the lecithin which is a phospholipid contained in soybean as Lactobacillus ashdophyllus contained in the natural fermentation composition for strawberry cultivation fermented soybean solution. This is because choline (vitamin B group) is synthesized, and the synthesized choline is applied to the leaves of strawberry stems.

Claims (4)

delete delete delete 톳 powder manufacturing process (first step) to remove the salt in the 하고, dried and crushed to 300 ~ 500mesh;
Process for preparing powder powder solution comprising mixing 14 to 26 weight% of powder of the first step, 1 to 3 weight glucose, 1 to 3 weight% of yeast extract, 68 to 84 weight% of water Process);
A soybean solution manufacturing process (third step) of steaming soybeans soaked in water and crushing it into 300 to 500mesh and adding water to the crushed soybeans in a ratio of 1: 4 to 6 by weight;
Incubating Bacillus subtilis and Lactobacillus ashidophyllus in liquid medium at 1: 0.01 ~ 0.03 relative to each weight and incubating for 24 ~ 72 hours in a shaker controlled at 26 ~ 32 ℃ at 140 ~ 180rpm ( Fourth step);
A powdered powder solution fermentation step (5th step) of fermenting the mixed powder solution of the second step and the Bacillus subtilis cultured in the liquid medium in the fourth step in a ratio of 1: 0.1 to 0.3 by weight;
A soybean solution fermentation step (sixth step) for mixing the soybean solution of the third step and the Lactobacillus ashidophilus cultured in the liquid medium in the fourth step with a weight ratio of 1: 0.1 to 0.3;
A mixing and filtration step (seventh step) of mixing the powder powder fermented in the fifth step and the soybean solution fermented in the sixth step in a ratio of 1: 0.6 to 1.0 by weight, and filtering in a 300 to 500 mesh filter network; to,
Diluted strawberry fermented natural fermentation composition with 450 ~ 550 times the water after the strawberry was berry 2 ~ 3 times foliar sprayed every 5 to 10 days by increasing the choline content of the strawberry, characterized in that to increase the choline content of the strawberry Method of cultivation.

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