KR101821485B1 - Sprouts seed germination methods - Google Patents

Abstract

The present invention relates to a sprout vegetable seed germination method, and more particularly, to a sprout vegetable seed germination method, wherein the sprout vegetable seed germination method is a method for germinating a sprout vegetable seed germination method comprising the steps of: sprouting a sprout vegetable seed of broccoli, turnip, cabbage, alfalfa, barley, buckwheat, cabbage, To 4 kinds of sprout vegetable seeds and putting them into the germination stage; a cultivation step in which the sprout vegetable seeds put into the germination plant are cultivated at a temperature of 20 to 26 캜 for 4 to 5 days and harvesting the cultivated sprouts vegetables Harvesting the sprout vegetable seed germination.
The sprouts cultivated according to the present invention are cultivated in a short time and have an effect of increasing the production of sprouts vegetables. In addition, it is hygienically put into the germination with four barriers, and when the harvested sprouts are washed, the seed bark is well removed and the sprouting time of the sprouts is shortened.

Description

Sprouts seed germination methods [0002]

The present invention relates to a sprout vegetable seed germination method, and more particularly, to a sprout vegetable seed germination method, wherein the sprout vegetable seed germination method is a method for germinating a sprout vegetable seed germination method comprising the steps of: sprouting a sprout vegetable seed of broccoli, turnip, cabbage, alfalfa, barley, buckwheat, cabbage, To 4 kinds of sprout vegetable seeds and putting them into the germination stage; a cultivation step in which the sprout vegetable seeds put into the germination plant are cultivated at a temperature of 20 to 26 캜 for 4 to 5 days and harvesting the cultivated sprouts vegetables Harvesting the sprout vegetable seed germination.

Sprout vegetables are also known as sprout oil vegetables or sprouts vegetables. It refers to collecting fresh cotyledons, leaves or stems obtained by sowing seeds of vegetables or grains, and harvesting them in a fresh state, rather than referring to specific vegetables. It usually looks like a little vegetable with one to three leaves. Since the vegetable biosynthesizes valuable materials such as nutrients for growth during the sprouting period of seeds, the vitamin or minerals content of sprout vegetables is three to four times as many as the grown vegetables, and since clean and freshness is the most important, Do not use.

Also, the variety of sprouts vegetables is very diversified. It does not require soil to grow and it can be harvested only when it is given only clean water. It can be harvested when it is cultivated for 7 ~ 10 days at 25 ℃ or less.

Sprout vegetables are mostly cooked without meals, and chewing is cheaper and smells better. They are usually put into bibimbap, salad, sandwich, etc.

Korean Patent Publication No. 10-1116172 (kit for cultivating environmentally friendly sprout vegetables and seed sprouting method using sprout thereof), Korean Patent Registration No. 10-1135588 (cultivation of sprout vegetable using sterilized water and light irradiation in a specific wavelength region) Korean Patent Publication No. 10-1392152 (Method for cultivating young vegetables) and Korean Patent Registration No. 10-1416092 (Cultivation method for cruciferous vegetables for promoting vitamin content) have been disclosed. It is about how to grow sprout vegetables, but it is difficult to mass produce, and it is difficult to grow various sprout vegetables during the same period.

KR 10-1116172 B1 (2012.02.07) KR 10-1135588 B1 (April 4, 2012) KR 10-1416092 B1 (2014.07.01) KR 10-1392152 B1 (April 4, 2014)

In order to solve the above problems, it is an object of the present invention to harvest a large amount of sprouts vegetables by adding a certain amount of one to four sprout vegetable seeds to a single germination plant.

Also, the object of the present invention is to improve the growth, yield and shelf life of sprouts vegetables by keeping the temperature constant by the heat wire and disinfection lamp installed in the germ and preventing contamination of the bacteria.

In order to attain the above object, the sprout vegetable seed germination method according to the present invention is characterized in that the sprout vegetable seed germination method according to the present invention comprises 1 to 4 sprouts of broccoli, turnip, red cabbage, alfalfa, barley, buckwheat, cabbage, rape, A seeding step of selecting the vegetable seeds and putting them into the germinating stage, a step of cultivating the sprouting vegetable seeds put into the germinating plant at a temperature of 20 to 26 캜 for 4 to 5 days, and a harvesting step of harvesting the cultivated sprouts vegetables .

 The sprouts cultivated according to the present invention are cultivated in a short time and have an effect of increasing the production of sprouts vegetables.

In addition, it is hygienically put into the germination with four barriers, and when the harvested sprouts are washed, the seed bark is well removed and the sprouting time of the sprouts is shortened.

The present invention relates to a sprout vegetable seed germination process.

1. Pre-processing step

In the pretreatment step, the state of the sprout vegetable seeds is checked, and the foreign substances are removed, washed, and put into the germination stage.

It is preferable that the sprout vegetable seeds are cultivated as sprout vegetables, and the sprout vegetable seeds which can be consumed by consumers are selected and put into the germination period. The kind of sprout vegetable seeds is not limited, but it is preferable to use seeds such as broccoli, turnip, red cabbage, alfalfa, barley, buckwheat, cabbage, cabbage, oilseed rape, colorful variety, wheat, buckwheat, 1 to 4 sprout vegetable seeds among the sprout vegetable seeds are preferably selected and put into the germination period.

In addition, it is preferable to wash the sprout vegetable seeds before removing the sprout vegetable seeds into the germination, thereby removing foreign matter or sprout vegetable seeds having poor quality.

The germ is composed of 3 to 4 partitions. It is preferable to add 12 to 27 kg of seeds of one kind of sprout vegetable to the room along each partition, and most preferably 15 to 25 kg .

The broccoli sprouts are 20 times higher in content of sulforaphane, which is known as anticancer substance than mature broccoli, and contain beta carotene, so that vitamin A deficiency can be prevented.

The turnip sprout vegetables have a high content of minerals such as potassium, calcium and iron to help bone health, prevent anemia, and have an anti-inflammatory effect.

The cabbage smoothes the activity of the digestive organs and is effective for the health of the stomach, small intestine and colon, and is effective in relieving thirst and constipation.

The cabbage sprout vegetables can taste a little sweetness and cabbage taste, and contain vitamin A, B, C, K, calcium, sulfur, chlorine and selenium, and sulfur and chlorine neutralize gastric juice , And selenium is effective in preventing skin aging.

The cabbage sprout vegetables have a similar effect to the cabbage because they contain a large amount of sulfur, chlorine, and selenium.

The alfalfa sprouts vegetables contain vitamins A, E, minerals and proteins. They are rich in dietary fiber and are effective in bowel movement and bowel health and lower blood alcohol levels.

The barley sprouts vegetables contain a large amount of vitamins, minerals, and essential amino acids, thus lowering the blood cholesterol level. Thus, it is effective in preventing hypertension and is effective in preventing diseases such as liver, obesity and cancer.

The buckwheat sprout vegetables contain a large amount of rou- tine components, which affect the intestinal activity and are effective for dieting, constipation, and for preventing vascular diseases such as diabetes, hypertension and arteriosclerosis.

The rape sprout vegetable is rich in vitamin C and is effective for skin care, and it contains a large amount of carotene, thereby preventing night blindness and effective for eye health.

It is effective for improving night blindness and eye protection by containing vitamin A, beta carotene and calcium. It is effective for immunity enhancement by beta carotene ingredient and is effective for restoring bone health fatigue.

The above-mentioned variety of sprout vegetables is also called vitamin varieties, and it is effective for prevention of night blindness because vitamin A contains 100% of the recommended daily amount of 80%.

The above-mentioned wheat sprout vegetables have a large amount of vitamins A, C, chlorophyll, iron, calcium, folic acid and SOD, so they are effective in removing waste products in the body and are effective for blood circulation.

The buckwheat sprout vegetables contain a large amount of rutin and are effective for the prevention of various vascular diseases and have a high content of inorganic substances, fibrin, calcium and potassium.

The above-mentioned kale sprout vegetables have a high content of vitamins, minerals, amino acids, fats, proteins, enzymes and fiber fats, and have a high beta-carotene content to enhance immunity and to prevent arteriosclerosis. Decreases the number and is effective in controlling the shale.

The unsprung sprout vegetables contain vitamin A, C, and calcium in large amounts, and are effective for fatigue recovery and bone health.

2. Cultivation step

In the cultivation step, water is supplied to the sprout vegetable seed put into the germination and cultivation is carried out.

It is preferable that water is sufficiently supplied by a spray nozzle provided in the germ of the seedlings into which the one to four kinds of sprout vegetable seeds are introduced and the water supply amount is varied depending on the sprout vegetable seeds. Preferably, the moisture supplied to the sprout vegetable seeds is 90-150 parts by weight, more preferably 95-140 parts by weight, and most preferably 100-120 parts by weight, relative to 100 parts by weight of the sprout vegetables. It is preferable to cultivate the sprout vegetable seeds.

When the water is supplied to the germinate in which the sprout seeds are loaded in the water supply step, the seeds of the germination seeds are sprayed with water for 3 to 10 minutes at intervals of 15 to 60 minutes so that the germination of the sprout vegetable seeds can be smoothly performed I will.

In addition, it is preferable that the sprout vegetable seeds are germinated by irradiating light, which is an environment in which plants can grow, for the growth of sprout vegetables introduced into the germination plant. The wavelength of the ultraviolet ray B is irradiated by the disinfection lamp installed inside the germ, and it is preferable to disinfect the sprout vegetable and prevent the harmful bacteria from propagating or sprouting the sprout vegetable. The ultraviolet irradiation is carried out three to five times a day at intervals of 20 minutes.

In addition, the light source lamp installed in the germination unit is preferably an LED lamp, and it is preferable that the sprouts grow more smoothly by irradiating red light having a wavelength range necessary for photosynthesis and growth of the sprout vegetables.

Depending on the type of germination to light, seeds can be classified as being capable of germination only in a cow, requiring only short light irradiation, requiring continuous light irradiation, and light-free during germination. More than 270 species of plant seeds germinate in the presence of light at temperatures above 20 ℃, and about 114 species are known to germinate in light-free cows. The germination effect of light by wavelength shows that germination of almost all seeds does not occur at 290 nm or less, and light in the range of 290 to 400 nm has little effect. On the other hand, visible light (400 ~ 700nm) range of 560 ~ 700nm red light accelerates germination but suppresses blue light. In the case of lettuce seeds, the most effective wavelength for germination is 670 nm and the limiting wavelength is 760 nm. Wavelengths of 760 nm or more are more prominent in suppressing germination than blue light. Seed sensitivity to light increases with swelling time.

 In addition, it is preferable that the germinate is maintained at a temperature of 20 to 26 캜 so that the sprout vegetable can germinate at an optimum temperature to grow.

3. Harvesting stage

And harvesting the sprouts grown for 4 to 5 days.

It is preferable that the sprouts grown in the germs are packed according to the type of sprouts, and it is preferable that the package unit is packed by setting the seller significantly.

Preferably, the packaging container is packaged in a wrapping paper made of a vinyl material so as not to be contaminated. Preferably, the package is packed in a sterilized packaging chamber. It is most preferable that the cultivated sprouts are washed and packed in a plastic wrapper.

Claims (3)

In germination method of sprout vegetable seeds using germination,
The sprout vegetable seed germination method is selected from 1 to 4 sprout vegetable seeds selected from broccoli, turnip, red cabbage, alfalfa, barley, buckwheat, cabbage, cabbage, rape, A preprocessing step;
Injecting an amount of 15 to 25 kg of different sprout seeds into a space defined by three or four partition walls inside the germ,
Water is supplied by using a spray nozzle provided inside the germ at a rate of 100 to 120 parts by weight with respect to 100 parts by weight of the germ seed put into the germ, and the water is supplied for 3 to 10 minutes at intervals of 15 to 60 minutes so as not to dry the sprouts Spray water,
Disinfection lamps that generate ultraviolet B wavelengths inside the germs are installed, and ultraviolet rays are irradiated to sprout vegetable seed germinated every 3 to 5 times every 20 minutes to prevent harmful bacteria from multiplying or sprouting vegetable spots In addition,
In order to promote germination of the sprout vegetable seeds, red light having a wavelength range necessary for photosynthesis and growth of sprout vegetables was irradiated using an LED lamp while irradiating 560 ~ 700nm of red light and maintaining the temperature inside the germ at 20 ~ Wherein the sprout is cultivated for 3 to 5 days by promoting the growth of sprout vegetables.

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