KR100975312B1 - A vegetable sprouts culture equipment and a fermentation broth production method using former the equipment - Google Patents

Abstract

The present invention relates to a fermented water for cultivating sprout vegetable, a method for producing fermented water, a fermented water production apparatus and a method for cultivating sprout vegetable, and more specifically, the fermented water cultivation apparatus, a plurality of cultivation phases supported by vegetables A cultivation tank 10 in which fermented water supplied from the stabilization tank 50 is sprinkled through the injection pipe 12, and the 14 is placed; A water supply tank 60 for supplying water to the fermentation stage 20; A raw material supply tank 70 supplying nutrients of fermentation microorganisms to the fermentation stage 20; Stabilization tank for stabilizing the sludge, solids and suspended solids of the fermented fermentation broth to produce fermented water, supplying the prepared fermented water to the cultivation tank (10) while providing to the fermentation stage (20) for forced circulation of the fermented water. 50; The filtrate collected after the fermented water supplied from the stabilizer 50 is sprinkled into the cultivation tank 10, fermented water from the stabilizer 50, water from the water supply tank 60, and the raw material supply unit 70 It consists of a fermentation stage (20) consisting of a plurality of fermenters for fermenting the fermentation broth after the fermentation of the fermentation broth after receiving the culture medium in which the microorganisms supplied from the raw material and the user are cultured, respectively, the fermentation water cultivation apparatus Fermented water cultivation method using is composed of a raw material filling step, mixing step, microbial inoculation step, fermentation step and stabilization step.

Cultivation of sprout vegetable using the fermented water inhibits the growth or proliferation of other microorganisms due to metabolites generated during aerobic fermentation metabolism of microorganisms involved in the fermentation process. It can prevent the deterioration of vegetables due to decay or bacterial infection, promote the growth of sprout vegetable, and has the effect of enhancing the functionality of the sprout vegetable.

Sprout oil vegetable, fermented water, circulation, continuous, cultivation method, cultivation device

Description

A vegetable sprouts culture equipment and a fermentation broth production method using former the equipment}

The present invention relates to a cultivation apparatus and a method of cultivating sprout vegetable using fermented water, and more specifically, aerobic fermentation using materials such as barley, soybean, carrot, pumpkin, potato, tomato, kelp, mulberry leaves, ginkgo leaves or glutinous rice. After the, and the cultivation apparatus and cultivation method for cultivating sprout vegetable with fermented water containing the metabolite of the fermentation process.

Bean sprouts, the most representative food of two vegetables,

1) selecting beans;

2) washing the selected beans with water;

3) infiltrating moisture inside the beans to promote germination of the bean eyes;

4) filling the germinated soybeans into the growing container; And

5) It is common to cultivate at the stage of spraying repeatedly every certain time.

In the cultivation process, conventionally, groundwater was cultivated, but in order to solve the problems caused by spoilage and decay in the process of mass cultivation in the enterprise, artificial agents such as pesticides, bacteriostatic agents, rot diseases, growth accelerators and fertilizers The reality is that it is grown using artificial additives such as nutrients.

In this process, the sprouts contain harmful ingredients to the human body, which may increase the damage to health. In addition, the bean sprouts cultivated by the artificial additives have a weak coupling force between the body and the cotyledon causes a problem that the intake of the cotyledon part containing a lot of protein, vitamins, minerals and isoflavones is reduced.

In addition, when water is not reused in cultivating bean sprouts, it is generally known that water of 200 times the weight of bean sprouts is required (see Patent Publication No. 2004-75602). However, when the cultivated water is reused, the pH of the cultivated water tends to be acidified by the metabolic products during germination and growth of the bean sprouts, and the metabolic products are included in the cultivated water to increase the concentration of the cultivated water. Increasing and eutrophication causes harmful microorganisms to grow, decay of the bean sprouts caused by the microorganisms, and the temperature of the cultivation water is increased due to heat generated during the metabolism (germination) of the bean sprouts ( 23818).

In order to solve the above problem, Patent No. 367575 discloses a step of agglomerating contaminants or impurities by injecting a flocculant into a cultivation water containing contaminants or impurities discharged from the bean sprout cultivation unit, and including agglomerated sludge. A method of realizing the bean sprouts cultivation method comprising the step of removing the sludge by treating the cultivated water with DAF (dissolved air flotation), and the step of re-supplying the clean sludge removed sludge to the bean sprout cultivation unit Providing a device. However, the cultivation method requires an additional device for agglomeration and filtration of cultivation water, and the use of disinfectants such as chlorine dioxide (ClO ₂ ), chlorine, ozone, chlorkalky, and soybean sprouts may contain harmful components. There is this.

As an alternative to the above problem, a method of cultivation using fermented water has been proposed.

Patent Publication No. 2002-75138 discloses a bean sprouts cultivation method of cultivating the mixed mixture of 1cc of fermented extract of soybeans in 5000cc of water and maintaining the temperature at 18 ℃ every 3 hours and cultivated for 5 days,

Patent Publication No. 2004-75602 discloses a method of sprinkling, recovering and reusing a solution obtained by fermenting sawdust and / or wood chips in soybean cultivation,

Patent Publication No. 1999-15959 discloses a method of extracting a solution of natural fermentation of herbs such as ginseng, wormwood, goji berry, Angelica, bellflower, deodeok, peony, pine needles, ginkgo biloba, mulberry leaves, 칡 and using as a trickle solution,

Patent Publication No. 1998-64865 discloses a method for cultivating bean sprouts in immersion water added with compost or organic fermentation extract,

Korean Patent Laid-Open Publication No. 1999-44312 discloses apples, persimmons, bananas, pineapples, squirrels, corkscrews, figs, raspberries, strawberries, scattered grapes, grapes, wild peach, peaches, plums, blueberries, raspberries, and citrus fruits. Hasaku orange, mandarin orange, sour orange, orange, Iyokan orange, kumquat, citron, kabosu orange, grapefruit, mulberry orange, lemon, lime, burdock belonging to root crop, carrot, garlic, lotus root, lily root One or more, brown rice belonging to cereals, glutinous rice, white rice, millet, corn, wheat, barley, crude, blood, soybeans and sesame seeds, soybeans, black sesame seeds, sesame seeds, red beans, walnuts, seaweeds belonging to seaweed, Fermented and matured brown sugar, fructose, glucose, honey, starch, cucumber, perilla, celery belonging to seaweed, green vegetables, greens, seaweed, sugars, water, protein, lipids, carbohydrates, vitamins, inorganic salts, It provides a composition and fermented growth promoter using the above fermented composition containing the acid.

The cultivation method using the fermented water is all supplied in a batch form has a problem that can not be used in a continuous process.

Apart from this, there are prior arts such as Korean Patent Registration No. 10-0152482, Patent Publication No. 2001-0050942, 2003-0013373, 2004-0022430, etc. The invention is not a process for purifying the microorganisms or fermentation broth grown in the fermentation process, but there is a problem that is not suitable to apply this directly to plant cultivation.

In addition, in the case of bean sprouts cultivated by the above method, lipoxygenase (lipoxygenase) among the components of the bean sprouts has a problem that it is fishy by reproducing by oxidizing unsaturated fatty acids or discharged during cooking. As a method of removing such fishy smells, Korean Patent Laid-Open Publication No. 2005-23818 provides a method of precipitating chlorella in a culture medium and cultivating using mineral eluted water.

However, the above method has a disadvantage in that the chlorella cultivation apparatus is separately installed and operated in addition to the bean sprout cultivation apparatus.

An object of the present invention is to provide a fermented water production method and a cultivation apparatus using the same can save the cultivation water used in the cultivation process of sprout oil vegetable.

Another object of the present invention is to produce a fermented water having a function that can replace the pesticides, growth promoting agents, antibiotics added during the cultivation of sprout vegetable, and a continuous production system capable of continuously producing the fermented water To reduce the cost of growing sprout vegetable.

The cultivation apparatus for cultivating sprout vegetable by circulating fermented water,

A cultivation tank 10 in which vegetables are supported and cultivated thereon, and the fermentation water supplied from the stabilization tank 50 is sprinkled through the injection pipe 12 onto the cultivation phase 14; A water supply tank 60 for supplying water to the fermentation stage 20; A raw material supply tank 70 supplying nutrients of fermentation microorganisms to the fermentation stage 20;

Stabilization tank for stabilizing the sludge, solids and suspended solids of the fermented fermentation broth to produce fermented water, supplying the prepared fermented water to the cultivation tank (10) while providing to the fermentation stage (20) for forced circulation of the fermented water. 50;

The filtrate collected after the fermented water supplied from the stabilizer 50 is sprinkled into the cultivation tank 10, fermented water from the stabilizer 50, water from the water supply tank 60, and the raw material supply unit 70 It consists of a fermentation stage (20) consisting of a plurality of fermenters for fermenting fermentation broth and then fermenting the fermentation broth after receiving the culture medium in which the microorganisms supplied from the raw material and the user are cultured.

In addition, in the sprout vegetable growing device,

The cultivation tank (10) supports the cultivation (14) and the perforated network (16) formed of a mesh structure to flow down the sprinkled fermented water, and the fermented water flowing down from the perforated network (16) the fermentation stage (20). It may be configured to further include a discharge hole 17 formed in the shape of a funnel to be supplied with water.

In addition, in the sprout vegetable growing device,

The fermentation stage 20 is composed of a plurality of fermentation tanks, each fermentation tank is an air diffuser 33, the air is ejected in the lower portion, the connecting pipe 32 for connecting with a blower outside the acid pipe 33, the connection It may be configured to include a blower 31 connected to the pipe 32 and a connecting pipe 37 connected to the next fermenter.

In addition, the fermented water production method required for the initial operation (start-up) of sprout vegetable cultivation using the sprout vegetable cultivation apparatus,

1) Rice, black rice, brown rice, crude, millet, sorghum, barley, green beans, red beans, corn, oats, wheat, soybeans, glutinous rice, potato, sweet potato, kelp, seaweed, seaweed, 톳, seaweed, seaweed, green, maban, Select one or more ingredients from the group consisting of mulberry leaves, ginkgo leaves, pine needles, green tea leaves, wolfberry, schisandra chinensis, bamboo, rhubarb, gentian, hemp, lacquer tree, ginger, shiitake mushroom, shiitake mushroom, mushroom mushroom and oyster mushroom Filling step of filling the raw material in the raw material supply tank 70 by;

2) mixing water to supply water from the water supply tank 60 to the fermentation stage 20, and supplying the raw material at a concentration of 0.5 to 5% in the raw material supply tank 70, stirring under aerobic conditions, and preparing a mixed solution. step;

3) inoculation step of adding a fermentation microorganism or a material containing a microorganism to the mixed solution;

4) preparing a fermentation broth by aerobic fermentation of the mixed solution of the inoculation of the three stages in the fermentation stage 20 of the second stage; And

5) It is composed of a stabilization step of transferring the fermented fermentation broth of the four stages to the stabilization tank 50 to stabilize the solids and suspended matters to obtain fermented water.

In addition, the fermented water production method required for the initial operation (start-up) of sprout vegetable cultivation using the sprout vegetable cultivation apparatus,

The raw material of the first step may be further mixed with any one or more of the dry powder of carrot, tomato or pumpkin.

In addition, the fermented water production method required for the operation of the steady-state of sprout vegetable cultivation using the sprout vegetable cultivation apparatus,

1) The water is supplied from the water supply tank 60 to the fermentation stage 20 by the difference between the amount of fermented water sprayed into the cultivation tank 10 and the amount of fermented water transferred from the cultivation tank 10 to the fermentation stage 20. Receiving);

2) supplying the raw material of 10 to 30% of the amount of water supplied in the first step from the raw material supply tank 70 to the fermentation stage 20;

3) The water supplied in the first step and the raw material supplied in the second step into the aerated air from the diffuser 33 connected to the blower 31 installed at the bottom of the first fermentation tank 21 of the fermentation stage 20. Mixing and aerobic fermentation to produce a fermentation broth;

4) The level of the fermentation broth fermented in the first fermentation tank 21 is higher than the position of the connecting pipe 37 which is connected to the second fermentation tank 22 so that the excess fermented water is transferred to the lower portion of the second fermentation tank through the connecting pipe. Making;

5) mixing and fermenting the fermentation broth transferred from the first fermentation tank 21 with air aerated in the diffuser 33 connected to the blower 31 installed at the lower end of the second fermentation tank 22;

6) sequentially transferring the fermentation broth of step 4 and mixing the fermentation broth of step 5 until the final fermentation tank (20 + n) is reached;

7) transferring the fermentation broth fermented in the final fermentation tank (20 + n) to the stabilization tank (50) to stabilize the solids and suspended solids to produce fermented water; And

8) circulating some of the fermented water produced in the stabilization tank 50 to the first fermentation tank 21 and supplying the other part to the cultivation tank (10).

In addition, the present invention provides fermented water prepared by the above production method.

In addition, the cultivation method using the fermented water produced using the fermented water production apparatus and the fermented water production method,

1) precipitating seed of sprout vegetable in fermented water prepared by the method described above; And

2) to the seed that was precipitated in the first step moved to the cultivation phase 14 consists of the step of sprinkling the fermented water prepared in the stabilized fermentation water in the stabilization tank (50).

The cultivation method of the present invention uses fermented water fermented with nutrient-rich raw materials using edible microorganisms or microorganisms contained in edible foods, as metabolites generated during aerobic fermentation metabolism of microorganisms involved in the fermentation process. Due to the inhibition of growth or proliferation of other microorganisms, even without the use of separate antibiotics or antifungal agents, it is possible to prevent the deterioration of the sprout vegetable quality and the degradation caused by bacterial infection. In addition, fermented water can be reused, thereby significantly saving cultivated water, and it does not have to use artificial additives such as antibiotics, antibacterial agents, and growth promoters.

In addition, in the cultivation method of the present invention, the sprout vegetable absorbs the inorganic nitrogen component obtained in the metabolic process of Bacillus strains or other microorganisms during the fermentation, so that the growth of the sprout vegetable is promoted, and the nutritional status is dramatically improved. Oil can be obtained. In addition, the vegetables with improved nutritional state have a longer shelf life, better flavor, and have functionalities such as anticancer function, digestion function, liver function improvement, or hangover relief. In particular, the sprouts of the sprout vegetable grown by the cultivation method is significantly reduced in the content of lipoxygenase, a component that makes fishy smell so that the fishy taste is removed from the source can be reproduced.

Terms used in the present invention are as follows.

'Sprout oil vegetable' is a hydroponic cultivable plant, which means harvesting young cotyledon, leaves or stems obtained by sowing seeds of vegetables or cereals and edible in fresh state. If there is no particular limitation in the present invention, the seed oil vegetable seeds of bean sprouts, bean sprouts, radish and other vegetables and rapeseed, buckwheat, Chinese cabbage, mugwort, broccoli, cabbage, alfalfa (bean perilla), beans, perilla, peas, etc. A young cotyledon, leaf or stem obtained by sowing is generically named.

'Raw materials' are plants that provide nutrients for fermentation.

Rice, black rice, brown rice, crude, millet, sorghum, barley, mung beans, red beans, corn, oats, wheat, soybeans, glutinous rice, potatoes, sweet potato, kelp, seaweed, wood starfish, 톳, seaweed, seaweed, green onion, maban, mulberry leaf, Ginkgo leaf, pine needle, green tea leaf, wolfberry, Schisandra chinensis, 칡, rhubarb, gentian, hemp, lacquer tree, ginger, shiitake, shiitake mushroom, mushroom mushroom and oyster mushroom Or it means the mixture which further mixed tomato.

'Aerobic fermentation' refers to a series of processes in which microorganisms under aerobic conditions incompletely oxidize certain organics and secrete their products in the culture.

'Initial operation' refers to an operation state which is performed from the start of the cultivation process continuously until the steady-state is reached.

"Stable state" means a state in which a continuous cultivation process is continuously operated in an equilibrium state.

"Fermentation broth" means a culture in each fermentation state in a plurality of fermentors.

'Fermented water' refers to a liquid in which the fermentation broth fermented in the fermenter is stable in the stabilizer and can be sprayed when the vegetables are grown.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing fermented water used to cultivate sprout vegetable, a cultivation apparatus for cultivating sprout oil, and a method for cultivating sprout oil using the fermented water and cultivation apparatus.

The present invention provides a vegetable growing apparatus that can grow vegetables by reusing fermented water. The vegetable is preferably a hydroponic cultivable vegetable, more preferably a sprout vegetable among the hydroponic cultivable vegetables.

Cultivation apparatus for cultivating plants by circulating the fermented water,

A cultivation tank 10 in which vegetables are supported and cultivated thereon, and the fermentation water supplied from the stabilization tank 50 is sprinkled through the injection pipe 12 onto the cultivation phase 14; A water supply tank 60 for supplying water to the fermentation stage 20; A raw material supply tank 70 supplying nutrients of fermentation microorganisms to the fermentation stage 20;

Stabilization tank for stabilizing the sludge, solids and suspended solids of the fermented fermentation broth to produce fermented water, supplying the prepared fermented water to the cultivation tank (10) while providing to the fermentation stage (20) for forced circulation of the fermented water. 50;

The filtrate collected after the fermented water supplied from the stabilizer 50 is sprinkled into the cultivation tank 10, fermented water from the stabilizer 50, water from the water supply tank 60, and the raw material supply unit 70 It consists of a fermentation stage (20) consisting of a plurality of fermenters for fermenting fermentation broth and then fermenting the fermentation broth after receiving the culture medium in which the microorganisms supplied from the raw material and the user are cultured.

The cultivation tank (10) is a plurality of cultivation phase (14) which is cultivated by putting sprout vegetable; A mesh structure for locating the cultivation phase 14 at the intermediate height of the cultivation tank 10, supporting the cultivation phase 14, and allowing the fermented water sprayed to the cultivation phase 14 to flow down from the injection pipe 12. Perforated network 16 formed with; Is connected to the distributor 11 for distributing the fermented water transferred from the stabilizer 50, the injection hole 13 for supplying the fermented water to the culture bed 14 in the cultivation tank 10 is formed Officer 12; And a discharge port 17 in which the fermented water collected in the cultivation bed 14 and flowed down from the perforated network is collected.

The cultivation tank 10 is made in the form of a hopper (hopper), the perforated network 16, the upper part of the perforated network 16 is a cuboid shape, the lower perforated network 16 in a funnel shape that narrows toward the bottom of the funnel shape Form a drain in the part. The injection hole 13 may be injected by drilling a fine hole in the injection tube 12, or may be injected by installing a conventional sprinkler. The cultivation phase 14 is preferably in the form of cultivating sprout vegetable and can be shipped immediately in the state when the cultivation is completed. The fermented water collected in the discharge port 17 is transferred to the fermentation stage 20 by gravity through the connecting pipe 18, but may be provided with a spray pump 15 for rapid transfer, the connection pipe 18 The flowmeter and the valve 19 can be provided. The flow rate measured by the flow meter may be transmitted to the control box 90 for automatic adjustment of the growing device. In addition, a temperature controller 80 for temperature control of the cultivation tank 10 may be additionally installed.

Fermentation stage 20 is composed of a plurality of fermentation tanks. This is referred to as the first fermentation tank 21, the second fermentation tank 22, ..., the final fermentation tank (20 + n, n is the number of fermentation tanks). Each lower end of the fermentation tank is provided with a diffuser 33, the diffuser 33 is connected to the connection pipe 32 outside the fermentation tank and the connection pipe 32 is a blower (blower) 31 of the lower fermentation tank Is bound to The blower 31 allows the air to be aerated through the connecting pipe 32 to the diffuser 33 to mix the water and the raw materials inside each fermenter and to perform aerobic fermentation. In this case, it is preferable that the work of the blower 31 has a specification of 0.8 to 1.5 hp per tonne based on the working volume of the fermenter, and more preferably has a horsepower per tonne, It is preferable to use a roots blower as a kind of blower. The upper part of the diffuser 33 may cover an inside box containing a plurality of volcanic stones having a size of 5 to 20 mm to indirect aeration. In this case, the volcanic stone may be provided as a carrier in which the fermentation microorganism is adsorbed and grows inside the porous structure. In addition, a temperature controller 80 for temperature control of each fermenter may be additionally installed.

The fermentation stage 20 is composed of a plurality of fermentation tanks 21, 22, 23, ..., 20 + n. The first fermentation tank 21 is the filtrate collected after the fermented water supplied from the stabilizer 50 is sprinkled into the cultivation tank 10, fermented water from the stabilizer 50, water from the water supply tank 60 And the raw material is supplied from the raw material supply tank 70 through each connecting pipe (18, 54, 61, 71). Each fermentation tank is connected to the next fermentation tank and the connection pipe 37, the final fermentation tank (20 + n) includes a connection pipe 37 is connected to the stabilizer (50). The connecting pipe 37 connecting the respective fermenters is preferably located at the top of each fermenter to connect to the bottom of the next fermenter in order to provide a residence time of the fermentation broth within a fermentation tank for a predetermined time, and between each fermenter. In order to prevent backflow, it is preferable to position it gradually lower from the level of the connection pipe 37 of the first fermentation tank. The blowers, connecting pipes and diffusers are preferably installed independently in each fermenter.

The stabilization tank 50 is a circulation pump 53 for transferring the fermentation water to the fermentation stage 20 through the connection pipe 54, and to transfer the fermentation water to the cultivation tank 10 through the connection pipe 52. The injection pump 51 is included to force the fermented water to be circulated. It is preferable to provide valves 58 and 59 in the connecting pipes 52 and 54, and more preferably to install the valve together with the flowmeter. The flow rate measured in the flow meter installed with the valve can be transmitted to the control box (90). In addition, a temperature controller 80 for temperature control of the stabilizer 50 may be additionally installed. The standard for determining whether the fermentation broth is stable in the stabilizer 50 and can be used as fermented water will be described later.

The water supply tank 60 and the raw material supply tank 70 is a pump for supplying cultivation water and raw materials to the connecting pipes (61, 71) and the connecting pipes (61, 71) connected to the fermentation stage (20). And (62, 72). The raw material may be supplied from the raw material supply tank 70 by using a pump, or may be supplied by using a conventional screw or conveyor belt used for conveying in powder form.

The control box 90 has a flow meter 58 for measuring the amount of fermented water supplied to the cultivation tank 10 from the stabilizer 50, flowing from the cultivation tank 10 to the fermentation stage 20 The flow rate measured from the flow meter 19 for measuring the amount of fermented water and the flow rate 59 for measuring the amount of fermented water transferred from the stabilizer 50 to the fermentation stage 20 is transferred to the fermented water By calculating the difference between the amount of fermentation water circulated to the fermentation stage 20 and the amount of the insufficient amount of fermentation water is supplied by adjusting the injection pump 62 of the water supply tank 60, the amount of water supplied Accordingly, the raw material is supplied by adjusting the injection pump 72 of the raw material supply tank 70.

In addition, the present invention provides a method for producing fermented water using the cultivation apparatus.

The method of producing fermented water for plant cultivation having a function of promoting the growth of plants of the present invention and preventing the decay of cultivated plants is a method of preparing fermented water required for initial start-up and a steady-state state. ) Is divided into manufacturing method to continuously supply fermented water.

The plant is preferably a plant capable of hydroponic cultivation or sprinkling cultivation, and more preferably a seed oil vegetable among hydroponic cultivation or sprinkling cultivation.

Method for producing fermented water required for the initial operation in the cultivation method of sprout oil vegetable using the cultivation apparatus of the sprout oil,

1) Rice, black rice, brown rice, crude, millet, sorghum, barley, green beans, red beans, corn, oats, wheat, soybeans, glutinous rice, potato, sweet potato, kelp, seaweed, seaweed, 톳, seaweed, seaweed, green, maban, Select one or more ingredients from the group consisting of mulberry leaves, ginkgo leaves, pine needles, green tea leaves, wolfberry, schisandra chinensis, bamboo, rhubarb, gentian, hemp, lacquer tree, ginger, shiitake mushroom, shiitake mushroom, mushroom mushroom and oyster mushroom Filling step of filling the raw material in the raw material supply tank 70 by;

2) mixing water to supply water from the water supply tank 60 to the fermentation stage 20, and supplying the raw material at a concentration of 0.5 to 5% in the raw material supply tank 70, stirring under aerobic conditions, and preparing a mixed solution. step;

3) inoculation step of adding a fermentation microorganism or a material containing a microorganism to the mixed solution;

4) preparing a fermentation broth by aerobic fermentation of the mixed solution of the inoculation of the three stages in the fermentation stage 20 of the second stage; And

5) The fermented fermentation broth of the four stages is transferred to the stabilization tank 50, and stabilized solids and suspended solids consists of a stabilization step to obtain the fermented water.

The raw material of the first step may be further mixed with any one or more of carrot, pumpkin or tomato.

The microorganism of the third step is a strain that can be used in normal fermentation, any of the strains that are harmless to the human body. Strains that can be used for the fermentation are preferably Bacillus strains. The Bacillus strain is preferably Bacillus licheniformis , B. subtilis , B. coagulans , or B. mesentericus Any one or more strains are added, more preferably, B. subtilis . The inoculation amount of the strain of Bacillus sp. Is inoculated with the Bacillus strain cultured in complex broth at 1 to 10% of the mixed solution of raw material and water.

The material containing the microorganisms of the three stages means an edible product produced through a fermentation process, such as meju powder, Cheonggukjang powder or yakult, and the food product contains microorganisms used in the fermentation process or spores of the microorganisms. Fermentation using this is possible. In the present invention, any one of meju flour, Cheonggukjang powder, or yakult is used as a material containing microorganisms, and the amount of the material containing microorganisms added is preferably 10 to 30% of the raw material added in step 2. It is more preferable to add 20%. In addition, it is more preferable to add the Cheonggukjang powder prepared by the method of Republic of Korea Patent No. 10-0744715.

In step 4, the aerobic fermentation is provided with an air diffuser connected to a blower 31 in a fermenter to blow air into the water to form an aerobic condition. The fermentation period is usually 3 days to 7 days. It takes about a day. The power of the blower 31 is preferably installed having a standard of 0.8 to 1.5 horsepower per tonne based on the working volume of the fermenter, more preferably having a horsepower per tonne, the blower It is preferable to use a roots blower for the kind of.

In step 5, whether the fermentation broth is stabilized and used as fermentation water is determined.

When 500 mL of fermentation broth was collected in a 1 L measuring cylinder and stabilized for 30 minutes,

Ⓐ Flocking degree should be 180 ~ 220mL of sludge sinking,

Ⓑ The turbidity of the supernatant should be clearly visible on the opposite side of the 1L measuring cylinder.

Ⓒ The sludge should not be injured after 48 hours at room temperature above 20 ℃.

Ⓓ The color of the water should be light beer

Ⓔ Biochemical Oxygen Demand (BOD) should be within 100 to 500ppm,

Ⓕ The pH is determined to be stabilized when four or more of the six criteria, such as about 6 to 8, are met.

When the fermented water to be used for the initial operation by the batch method is produced by operating the injection pump 51 of the stabilization tank 50 to supply the fermented water to the cultivation tank 10, the fermented water sprinkled on the cultivation (14) perforated network ( When the fermented water is collected into the discharge port 17 through 16), the injection pump 15 for transferring to the fermentation stage 20 is operated to start a stable operation.

In the cultivation method of the sprout oil vegetable using the cultivation apparatus of the sprout oil, a method of producing fermented water for continuously supplying fermented water in a steady-state operation,

1) water from the water supply tank 60 by the difference between the amount of fermented water sprinkled in the cultivation tank 10 and the amount of fermented water transferred from the cultivation tank 10 to the fermentation stage 20 in the fermentation stage 20. Receiving a supply;

2) supplying the raw material of 10 to 30% of the amount of water supplied in the first step from the raw material supply tank 70 to the fermentation stage 20;

3) The water supplied in the first step and the raw material supplied in the second step into the aerated air from the diffuser 33 connected to the blower 31 installed at the bottom of the first fermentation tank 21 of the fermentation stage 20. Mixing and aerobic fermentation to produce a fermentation broth;

4) The level of the fermentation broth fermented in the first fermentation tank 21 is higher than the position of the connecting pipe 37 which is connected to the second fermentation tank 22 so that the excess fermented water is transferred to the lower portion of the second fermentation tank through the connecting pipe. Making;

5) mixing and fermenting the fermentation broth transferred from the first fermentation tank 21 with air aerated in the diffuser 33 connected to the blower 31 installed at the lower end of the second fermentation tank 22;

6) sequentially transferring the fermentation broth of step 4 and mixing the fermentation broth of step 5 until the final fermentation tank (20 + n) is reached;

7) transferring the fermentation broth fermented in the final fermentation tank (20 + n) to the stabilization tank (50) to stabilize the solids and suspended solids to produce fermented water; And

8) circulating some of the fermented water produced in the stabilization tank 50 to the first fermentation tank 21 and supplying the other part to the cultivation tank (10).

In the first and second stages, the amount of fermented water is measured using a flowmeter, but the flowmeter may be installed separately or a valve flowmeter attached with a valve may be installed. The amount of fermented water supplied to the cultivation tank 10 is measured by a valve flowmeter 58 connected between the stabilizer and the cultivation tank 10, and the amount of fermented water transferred from the cultivation tank 10 to the first fermentation tank 21 is It can be measured through a valve flow meter 19 connected between the outlet 17 and the fermentation stage 20 of the culture tank (10). The measured flow rate is sent to the control box 90 to calculate the difference, and then control the water supply pump 62 of the water supply tank 60 and the raw material supply pump 72 of the raw material supply tank 70 as necessary. Will supply water and raw materials. When the amount of circulating fermented water is changed, the change is sent to the control box 90 through the valve flow meter 59 connected between the stabilizer 50 and the first fermentation tank 21, and considering the water supply tank ( By adjusting the water feed pump 62 of 60 and the raw material feed pump 72 of the raw material feed tank 70, the flow rate of the fermented water of the entire system is constantly adjusted. When the amount of fermented water initially operated is 1 ton, the additional raw material added every day in a stable state takes about 250 to 500 g.

 The blower 31 of the three stages is located outside the fermentation stage and is connected to the diffuser tube 33 at the bottom of the fermentation stage through a connection pipe 32. The power of the blower 31 is preferably installed having a standard of 0.8 to 1.5 horsepower per tonne based on the working volume of the fermenter, more preferably having a horsepower per tonne, the blower It is preferable to use a roots blower for the kind of. In addition, the fermented water introduced into the first fermentation tank 21, and additionally supplied water and raw materials are mixed by the bubbles generated from the acid pipe 33, and the fermentation takes place with a certain residence time before overflowing to the next fermentation tank. In addition, the connection pipe is located in the upper portion of the first fermentation tank 21 to maintain the residence time before the transfer to the next fermentation tank and the second to maintain the residence time of the fermentation broth in the second fermentation tank connected to the first fermentation tank It is connected to the bottom of the fermenter.

Although the height of the connecting pipe 37 connecting between the fermenters 21, 22, ..., 20 + n may be constant, it is more preferable that the height is gradually formed to prevent the backflow of the fermented water. Do.

The fermented water passed to the second fermentation tank 22 is also subjected to the same process as the first fermentation tank 21 and sequentially moved to the final fermentation tank 20 + n, and the fermentation broth fermented for a sufficient time in this process is stabilized in the stabilizer 50. After the solids, sludge or suspended solids are precipitated and stabilized, only the supernatant fermented water is circulated to the first fermentation tank or transferred to the cultivation tank 10 to be sprayed.

In addition, the present invention provides a sprout vegetable cultivation method using the fermented water prepared by the fermented water production method using the fermented water production apparatus.

In addition, the cultivation method using the fermented water produced using the fermented water production apparatus and the fermented water production method,

1) precipitating seed of sprout vegetable in fermented water prepared by the method described above; And

2) to the seed that was precipitated in the first step moved to the cultivation phase 14 consists of the step of sprinkling the fermented water prepared in the stabilized fermentation water in the stabilization tank (50).

In the first step, the seed of the seed oil vegetable is preferably precipitated in fermented water at a temperature of 20 to 35 ° C. for 18 hours to 36 hours, and more preferably at 25 to 30 ° C. for 24 hours.

In the third step, it is preferable to spray the fermented water periodically at 2 to 8 times at 20 to 35 ° C, and more preferably to spray 3 to 5 times at 25 to 28 ° C per day.

The cultivation method of the present invention uses the fermented water made of the fermentation, growth of other microorganisms due to metabolites generated during aerobic fermentation metabolism of microorganisms contained in Bacillus strain, Meju or Cheonggukjang powder involved in the fermentation process In addition, since proliferation is suppressed, even without a separate antibiotic or antifungal agent, it is possible to prevent the deterioration of the sprout vegetable quality and the deterioration caused by bacterial infection.

In addition, in the cultivation method of the present invention, the sprout vegetable absorbs the inorganic nitrogen component obtained in the metabolic process of Bacillus strains or other microorganisms during the fermentation, so that the growth of the sprout vegetable is promoted, and the nutritional status is dramatically improved. Oil can be obtained. In addition, the vegetables with improved nutritional state have a longer shelf life, better flavor, and have functionalities such as anticancer function, digestion function, liver function improvement, or hangover relief. In particular, in the case of bean sprouts cultivated by the above cultivation method, the content of lipoxygenase, which is a component that makes fishy, is significantly reduced, so that the fishy taste is eliminated at the source and reproductive is possible.

1 is a schematic diagram of the sprout vegetable growing device of the present invention.

<Code Description of Main Parts of Drawing>

DESCRIPTION OF SYMBOLS 10 Culture tank 11: Dispenser 12: Injection pipe 13: Injection hole 14: Recultivation

15: injection pump 16: perforated network 17: outlet 18: connecting pipe 19: valve

20: fermentation stage 21: first fermentation tank 22: second fermentation tank 20 + n: final fermentation tank

31: blower 32: connector 33: diffuser 34: valve 35: valve

37: connection pipe 50: stabilizer 51: injection pump 52: connection pipe

53: circulation pump 54: connection pipe 59: valve 60: water supply tank

61: connection pipe 62: pump 63: valve 70: raw material supply tank

71: connection pipe 72: pump 73: valve 80: temperature controller 90: control box

Claims (7)

In the cultivation apparatus circulating fermented water to grow sprout vegetable, A cultivation tank 10 in which vegetables are supported and cultivated thereon, and the fermentation water supplied from the stabilization tank 50 is sprinkled through the injection pipe 12 onto the cultivation phase 14; A water supply tank 60 for supplying water to the fermentation stage 20; A raw material supply tank 70 for supplying a raw material that is a nutrient for fermentation microorganisms to the fermentation stage 20; Stabilization tank for stabilizing the sludge, solids and suspended solids of the fermented fermentation broth to produce fermented water, supplying the prepared fermented water to the cultivation tank (10) while providing to the fermentation stage (20) for forced circulation of the fermented water. 50; A plurality of fermenters are sequentially piped to allow fermentation broth to be sequentially transferred from the first fermenter to the final fermenter, and the lower part of each fermenter has a diffuser 33 which ejects and aerators the air supplied from an external blower 31. Fermentation stage 20 is mounted; It consists of The fermentation stage 20, The filtrate recovered after sprinkling the fermented water of the stabilizer 50 to the cultivation tank 10, the fermented water supplied from the stabilizer 50, the water supplied from the water supply tank 60, and the The raw material supplied from the raw material supply tank 70 is connected to the pipe to be supplied in the first fermentation tank, the fermentation broth fermented by the microorganism while passing through a plurality of fermentation tank is connected to the pipe to supply the stabilization tank 50 in the final fermentation tank, Water corresponding to the difference between the amount of fermented water supplied to the cultivation tank 10 and the amount of filtrate recovered from the cultivation tank 10 is supplied from the water supply tank 60, and at the same time, raw materials are also supplied. Sprout vegetable cultivation device, characterized in that the culture medium is cultured in the initial operation to the fermenter. The method of claim 1, The cultivation tank 10, Supporting the cultivation (14) with a perforated network 16 of the mesh structure so that the filtrate of fermented water sprinkled on the cultivation (14) can flow down, The lower side of the perforated network 16 is formed in a funnel shape that becomes narrower toward the bottom, so that the filtrate of flowing down fermentation water is supplied to the first fermentation tank of the fermentation stage 20 through the discharge port 17 provided at the bottom. Sprout vegetable growing device, characterized in that consisting of. delete A water supply tank 60 for supplying water; A raw material supply tank 70 for supplying a raw material that is a nutrient for fermentation microorganisms; A fermentation stage (20) for inoculating microorganisms in a mixed solution of water and raw materials and aerobic fermentation; Stabilization tank (50) for stabilizing the fermentation broth obtained by aerobic fermentation to produce fermented water; In the fermented water manufacturing method for producing fermented water using, 1) Rice, black rice, brown rice, crude, millet, sorghum, barley, green beans, red beans, corn, oats, wheat, soybeans, glutinous rice, potato, sweet potato, kelp, seaweed, seaweed, 톳, seaweed, seaweed, green, maban, Select one or more ingredients from the group consisting of mulberry leaves, ginkgo leaves, pine needles, green tea leaves, wolfberry, schisandra chinensis, bamboo, rhubarb, gentian, hemp, lacquer tree, ginger, shiitake mushroom, shiitake mushroom, mushroom mushroom and oyster mushroom Filling step of filling the raw material in the raw material supply tank 70 by; 2) mixing water to supply water from the water supply tank 60 to the fermentation stage 20, and supplying the raw material at a concentration of 0.5 to 5% in the raw material supply tank 70, stirring under aerobic conditions, and preparing a mixed solution. step; 3) inoculation step of adding a fermentation microorganism or a material containing a microorganism to the mixed solution; 4) preparing a fermentation broth by aerobic fermentation of the mixed solution of the inoculation of the three stages in the fermentation stage 20 of the second stage; And 5) Fermented water production method characterized in that consisting of a stabilization step of transferring the fermented fermentation broth of the fourth step to the stabilization tank (50) to stabilize the solids and suspended solids to obtain fermented water. The method of claim 4, wherein Fermented water production method, characterized in that further mixing any one or more of the dry powder of carrot, tomato or pumpkin to the raw material of the first step. A water supply tank 60 for supplying water; A raw material supply tank 70 for supplying a raw material that is a nutrient for fermentation microorganisms; A fermentation stage 20 for sequentially fermenting a plurality of fermenters so that the fermentation broth is sequentially transferred and aerobic fermentation in a state in which a mixture of water and raw material inoculated with the microorganisms of claim 4 is filled in each fermenter; The fermentation broth obtained by stabilizing the aerobic fermentation to produce fermented water, the fermentation water supplied to the cultivation tank (10) to be sprayed and stabilized tank (50) connected to supply fermented water to the first fermentation tank of the fermentation stage (20) ); In the fermented water production method for producing the fermented water to be supplied to the cultivation tank 10 using, 1) fermentation stage in the water supply tank 60 to the water corresponding to the difference between the amount of fermented water sprinkled in the cultivation tank 10 and the amount of fermented water transferred from the cultivation tank 10 to the fermentation stage 20 Feeding to 20; 2) supplying the raw material of 10 to 30% of the amount of water supplied in the first step from the raw material supply tank 70 to the fermentation stage 20; 3) Mixing the water supplied in the first step and the raw material supplied in the second step into the air aerated in the diffuser (33) connected to the blower 31 installed at the bottom of the first fermentation tank 21 of the fermentation stage (20) And aerobic fermentation to produce a fermentation broth; 4) The level of the fermentation broth fermented in the first fermentation tank 21 is higher than the position of the connecting pipe 37 which is connected to the second fermentation tank 22 so that the excess fermented water is transferred to the lower portion of the second fermentation tank 22 through the connecting pipe. Doing; 5) mixing and fermenting the fermentation broth transferred from the first fermentation tank 21 with the aeration of air from the diffuser 33 connected to the blower 31 installed at the bottom of the second fermentation tank 22; 6) sequentially transferring the fermentation broth of step 4 and mixing the fermentation broth of step 5 until the final fermentation tank (20 + n) is reached; 7) transfer the fermentation broth fermented in the final fermentation tank (20 + n) to the stabilization tank (50) and stabilize the solids and suspended solids, to circulate some to the first fermentation tank (21) and to supply some to the cultivation tank (10). Preparing fermented water; Fermented water production method characterized in that consisting of. Fermented water manufactured by the manufacturing method of any one of Claims 4-6.

Images