KR101075371B1 - Culturing method of bean sprouts - Google Patents

Abstract

The present invention relates to a method of cultivating bean sprouts using the extract of Jangguncha, by spraying at regular intervals water sprayed with Jangwangcha, which has a bitter taste and significantly higher tannins and vitamins than other green tea, contains the active ingredients of Jangguncha in bean sprouts. The present invention relates to a method of growing bean sprouts that are beneficial to health without the use of pesticides or preservatives.

According to the present invention, the first step of washing and called beans; A second step of germinating beans by sprinkling for 30 minutes at 4 hour intervals every day for 3 days; In the method of cultivating the bean sprouts, comprising: a third step of sprinkling for 30 minutes at 4 hour intervals every day from day 4 until the time when the bean sprouts are harvested. The first 5 minutes of spraying water for 30 minutes at 4 hour intervals, we use tea water, and the remaining 25 minutes is characterized by using general fresh water.

Bean sprouts

Description

Bean sprout cultivation method using Janggun tea extract {Culturing method of bean sprouts}

The present invention relates to a method of cultivating bean sprouts using the extract of Jangguncha, by spraying at regular intervals water sprayed with Jangwangcha, which has a bitter taste and significantly higher tannins and vitamins than other green tea, contains the active ingredients of Jangguncha in bean sprouts. The present invention relates to a method of growing bean sprouts that are beneficial to health without the use of pesticides or preservatives.

Bean sprouts are soaked in water, soaked with rice straw or siru, and put beans on top of them, so that they are germinated by high temperature and humidity in a dark place. . Water often so that it doesn't dry out and start eating when it grows about 5-7 cm. Bean sprouts contain a lot of vitamins B and C.

Due to the advantages that can be easily grown and eaten as described above, a variety of healthy foods are being developed, and efforts to improve functionality have been made.

As an example, Korean Patent Publication No. 2004-0003718 (January 13, 2004) calls for mixing soybean powder with water to soybeans, transferring soybeans to a drainage container, sprinkling lotus leaf powder, and spraying water to cultivate bean sprouts. Techniques are disclosed.

In addition, Korean Patent Publication No. 2004-0067176 (2004.07.30) discloses a cultivation method of bean sprouts containing a polyphenol component of green tea, which extracts the active ingredient from hot water or ethanol, and mixes the green tea residue and soybeans. By germinating soybeans, laminating the germinated beans between the green tea residue layer and watering the green tea extract is a technology for cultivating bean sprouts.

The prior art is aimed at containing soybean sprouts in a variety of nutrients, and also has a great significance to be able to grow without pesticides or preservatives. However, the long-term characteristics of bean sprouts do not require any components other than water during germination, so even if the green tea component is supplied, the active ingredients of green tea are not absorbed during the germination of soybeans, resulting in waste of green tea components. And when green tea water is grown by cultivation, soybean sprouts do not always absorb the green tea water, this also causes a waste of green tea water.

Therefore, an object of the present invention is to provide a method of watering the most suitable functional tea for bean sprouts at an appropriate point.

According to the present invention, we use tea to add more useful ingredients to the bean sprouts, but when the water is sown in bean sprouts 3 times, the waters of bean sprouts are separated by water for 15 minutes and then for 15 minutes. By sprinkling plain fresh water, it provides a way to contain most active ingredients in bean sprouts without loss of tea.

As described above, we can only drink tea for 5 minutes every 3 hours from the 3rd day of cultivation, so that soybean sprouts contain a large amount of active ingredients without loss of active ingredients, increasing the intake of effective nutrients, and loss of functional tea. It is effective to prevent.

Bean sprouts cultivation method using Janggun tea extract according to the present invention consists of the following steps.

The first step is to wash and call the beans. When soybeans are soaked, the internal tissues absorb moisture and soften, absorbing the moisture and minerals necessary for germination. Therefore, there is an effect of inhibiting and promoting time delay in full-scale germination and growth.

The first step of the invention is washed and called with fresh water. That is, clean ground water or tap water may be sufficient. Conventional cases have been called using tea water, but functional water such as tea water does not transfer to the final product bean sprouts in a process called washing. Therefore, the present invention does not use unnecessary functional tea, the effect of saving is increased.

The second step is to sprinkle and germinate for 30 minutes at 4 hour intervals every day for 3 days. This step is to take the basic roots for early germination and growth.

Water uses normal fresh water. In the conventional case, tea was also sprinkled at this stage, but tea sprinkling at the initial stage was found to have no significant effect on the nutrients of the final bean sprouts. Therefore, the present invention is characterized in that the tea is not sprinkled at the initial stage.

The third step is to buy tea from the 4th day. In particular, the tea is not sprinkled every four hours every day, and the water is sprinkled five minutes earlier every four hours, followed by another 25 minutes of regular fresh water.

That is, in the general case, every four hours every 30 minutes to drink fresh water or tea, but in the present invention, only the first 5 minutes of the general car we can spray the tea water, the remaining 25 minutes to the fresh water.

The reason for doing this is because soybean sprouts absorb the active ingredient in water that is only sprinkled for about five minutes every four hours. Therefore, sprinkling functional water of 5 minutes or more is not wasteful, and the present invention provides a method of increasing the maximum effect with the smallest amount of functional water.

And the present invention is characterized in that we use tea water as general water as functional water. Janggun tea is a broad-leaved broadleaf tea, rich in flavor, taste and nutrition. These teas are called yellow tea because of the yellowish color of tea leaves, and they are less bitter and have significantly higher tannins and vitamin C, B1, and B2 than other green teas.

Therefore, in the present invention, since we use tea, we can only drink for the first 5 minutes, so most active ingredients of watering tea are contained in bean sprouts. In addition, the bitter taste is small, and a large amount of vitamins for preventing various diseases can be contained, thereby increasing the value of bean sprouts as a health food.

General tea used We use 2 liters of water at a rate of 0.5-1 g of general tea. The water is boiled first and then cooled to 70-80 ° C., and the leaves of Jang-gun tea dried at the above ratios are boiled for 4-7 hours.

The third step continues until the time when the bean sprouts are harvested. Bean sprouts are usually harvested in about seven days.

Claims (2)

delete Washing and soaking the first step; A second step of germinating beans by sprinkling for 30 minutes at 4 hour intervals every day for 3 days; From the 4th day, sprinkle 30 minutes at 4 hour intervals every day until the bean sprouts are harvested. The first 5 minutes of the 30-minute spraying use Janggun tea, and the remaining 25 minutes use normal fresh water. In the bean sprouts cultivation method comprising ;, the general tea used in the third step, we use the tea water in the ratio of 0.5 ~ 1g general tea in 2 liters of water, boiled 4 ~ 70 ~ 80 ℃ water Soybean sprout cultivation method using Janggun tea extract, characterized in that for 7 hours.