KR102625461B1 - bean sprouts Cultivation method using mulberry and bean sprouts grown this thereby - Google Patents

Abstract

A method of cultivating bean sprouts using mulberry trees and bean sprouts grown thereby are disclosed. The disclosed method of cultivating bean sprouts using mulberry trees includes the steps of: a) extracting the upper leaves with hot water and filtering them through filter paper to obtain an extract of the upper leaves; b) obtaining a leaf concentrate by concentrating the leaf extract at low temperature; c) Sorting the bean sprouts and washing them with water and removing the moisture; d) Pre-treating the washed bean sprouts by first ultrasonic sterilization and second hydrothermal sterilization; e) a soybean soaking step of soaking the pretreated soybean sprouts in the leaf concentrate to germinate the bean sprouts; f) Steaming the upper limbs and upper bark, pulverizing the steamed upper limbs and upper bark to obtain pulverized upper limbs and pulverized upper bark, pulverizing the upper leaves filtered on filter paper in step a) to obtain pulverized upper leaves, and then grinding the upper limbs. Obtaining wet mulberry pulverized material by mixing the pulverized material, pulverized mulberry bark, and pulverized upper leaves at a weight ratio of 1:1:0.5; g) mixing the leaf concentrate and water at a weight ratio of 1:9 to 1:10 to obtain a leaf dilution; h) spreading the wet mulberry powder on the bottom of the bean sprout cultivation pot, placing soaked bean sprouts on it, and then repeatedly spraying the upper leaf dilution on the bean sprout cultivation pot to cultivate bean sprouts.

Description

Cultivation method of bean sprouts using mulberry trees and bean sprouts grown thereby {bean sprouts Cultivation method using mulberry and bean sprouts grown this thereby}

The present invention relates to a method of cultivating bean sprouts using a mulberry tree and the bean sprouts grown thereby. More specifically, the present invention relates to a method of cultivating bean sprouts using the mulberry tree. More specifically, by cultivating bean sprouts using the upper leaves, upper limbs, and upper bark of the mulberry tree, the components of the upper leaves, upper limbs, and upper bark are absorbed into the bean sprouts during the bean sprout cultivation process. It relates to a method of cultivating bean sprouts using mulberry trees, which can produce functional bean sprouts that can also exhibit the efficacy of mulberry trees compared to regular bean sprouts by allowing them to be absorbed into the bean sprouts, and the bean sprouts grown thereby.

Bean sprouts are beans that are germinated without exposure to sunlight, and are used as food in many Asian countries, including Japan and China. Recently, they have also been used in the United States and some European countries.

Although bean sprouts originate from soybeans, they contain a large amount of nutrients that are completely absent from soybeans. This is because various nutrients gradually increase or change due to enzyme changes as the soybeans sprout and grow. So bean sprouts contain vitamin C, which beans do not, and contain twice as much B2 as beans.

As a prior art method of cultivating such bean sprouts, Patent No. 10-2067480 states that by combining calcium oxide and amino acids with peptides and cultivating bean sprouts with a peptide bond solution to which vitamin D is added, the calcium and amino acid contents are higher than those of conventional bean sprouts and vitamin D A method of growing bean sprouts that can contain is disclosed.

However, this method of cultivating bean sprouts is difficult to apply to the cultivation method of bean sprouts because the process for obtaining the phetide binding solution is complex and technically difficult, and it is difficult to easily purchase calcium oxide and amino acids as ingredients. .

Meanwhile, by cultivating bean sprouts using various plant extracts such as onions, pine needles, and ginseng ingredients, research and development is being conducted on methods for cultivating functional bean sprouts in which the effective ingredients of the plant extracts are contained in the bean sprouts.

Registered Patent No. 10-2067480 Registered Patent No. 10-1815616

The present invention was created based on prior art. By cultivating bean sprouts using extracts and pulverized materials from various parts of the mulberry tree, the components of the mulberry tree are cultivated to be contained in the cultivated bean sprouts, which can contribute to health compared to regular bean sprouts. We can provide functional bean sprouts that also have the benefits of mulberry trees, and in particular, bean sprouts contain additional aspartic acid, which is abundant in mulberry trees, so it is possible to cultivate bean sprouts with improved aspartic acid content compared to regular bean sprouts, as well as reducing the rate of rot and damage to bean sprout heads. A method of cultivating bean sprouts using mulberry trees and the bean sprouts grown thereby, which can reduce the incidence of red spots and increase the income of mulberry farmers by increasing the utilization of mulberry trees by using the upper leaves, upper limbs, and bark obtained from mulberry trees. The purpose is to provide.

However, the purpose of the present invention is not limited to this, and of course, even if not explicitly mentioned, purposes or effects that can be understood from the means of solving the problem or the embodiment are also included.

The method of cultivating bean sprouts using the mulberry tree of the present invention to achieve the above object includes the steps of: a) extracting the upper leaves with hot water and filtering them through filter paper to obtain an extract of the upper leaves; b) obtaining a leaf concentrate by concentrating the leaf extract at low temperature; c) Sorting the bean sprouts and washing them with water and removing the moisture; d) Pre-treating the washed bean sprouts by first ultrasonic sterilization and second hydrothermal sterilization; e) a soybean soaking step of soaking the pretreated soybean sprouts in the leaf concentrate to germinate the bean sprouts; f) Steaming the upper limbs and upper bark, pulverizing the steamed upper limbs and upper bark to obtain pulverized upper limbs and pulverized upper bark, pulverizing the upper leaves filtered on filter paper in step a) to obtain pulverized upper leaves, and then grinding the upper limbs. Obtaining wet mulberry pulverized material by mixing the pulverized material, pulverized mulberry bark, and pulverized upper leaves at a weight ratio of 1:1:0.5; g) mixing the leaf concentrate and water at a weight ratio of 1:9 to 1:10 to obtain a leaf dilution; h) spreading the wet mulberry powder on the bottom of the bean sprout cultivation pot, placing soaked bean sprouts on it, and then repeatedly spraying the upper leaf dilution on the bean sprout cultivation pot to cultivate bean sprouts.

In addition, step a) includes the upper leaf soaking step of soaking the upper leaves in water for 4 to 5 minutes and then removing the moisture using a sieve, and soaking the soaked upper leaves after this soaking step for 12 hours under temperature conditions of 22°C to 25°C. A fermentation step involves natural fermentation while spraying water with a sprayer at hourly intervals, and the fermented upper leaves that have gone through this fermentation step are immersed in distilled water at 47°C to 48°C for 23 to 24 hours to obtain a leaf extract through low-temperature hot water extraction. It consists of a hot water extraction step, and a filtration step of filtering the leaf extract that has undergone this hot water extraction step through filter paper to filter out the leaf extract used for extraction, leaving only the leaf extract, and step d) is washed through step c). The first ultrasonic sterilization is performed on the bean sprouts using an ultrasonic sterilizer, and the second ultrasonic sterilization is performed by immersing the first ultrasonic sterilized bean sprouts in hot water. The first ultrasonic sterilization is performed on the beans washed in water. The sterilization of bean sprouts and beans is performed through the cavitation phenomenon that occurs by applying ultrasonic waves of 20 to 24 khz to water while immersed, and the second hydrothermal sterilization is performed by sterilizing the bean sprouts and beans that have undergone the first ultrasonic plate sterilization for 65 to 70 minutes. It consists of immersing in water at ℃ for 20 to 25 seconds to achieve hydrothermal sterilization, and then cooling by immersing in water at 18 to 20℃ for 30 to 35 seconds. Step e) is performed by mixing the leaf concentrate and purified water. : A first soaking step by immersing the pretreated bean sprouts in the first mixture mixed at a weight ratio of 7 to 1:8, and mixing the leaf concentrate and purified water at a weight ratio of 1:3 to 1:4 to prepare the first mixture. A second soaking step can be performed by immersing the first soaked bean sprouts in a second mixture containing a higher concentration of leaf concentrate.

According to the above, the present invention uses the upper leaf concentrate, which is a concentrated upper leaf extract, as a germination liquid for germinating bean sprouts by immersing them, and not only uses a diluted solution of the upper leaf concentrate mixed with water when watering for soybean cultivation, By cultivating mulberry wet pulverized material using mulberry bark and leaves on a cultivation tray and placing bean sprouts on top, ingredients with the effects of mulberry tree upper skin, bark, and leaves are absorbed into the cultivated bean sprouts, thereby improving health due to the efficacy of mulberry when consuming bean sprouts. It has the effect of promoting .

In particular, aspartic acid, which is abundant in the upper leaves of the mulberry tree, is absorbed into the bean sprouts, making it possible to grow bean sprouts with a higher aspartic acid content than regular bean sprouts. Accordingly, the effect of relieving suffocation when consuming the bean sprouts according to the present invention may be further improved.

In addition, the present invention allows mulberry components to be absorbed into bean sprouts for cultivation, thereby reducing the rate of rot caused by cultivation of bean sprouts and the incidence of spots on the bean sprout heads, thereby increasing the yield of bean sprout production, as well as the leaves, branches, and root bark of the mulberry tree. By using all parts of the mulberry tree in a variety of ways, including the upper leaves, upper limbs, and bark, it is possible to increase the activity of the mulberry tree and thereby contribute to increasing the income of mulberry farmers.

In addition, the various and beneficial advantages and effects of the present invention are not limited to the above-described content, and may be more easily understood in the process of explaining specific embodiments of the present invention.

Figure 1 is a block diagram showing a method of cultivating bean sprouts using mulberry trees according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various changes may be made and various embodiments may be possible. In addition, the content described below should be understood to include all conversions, equivalents, and substitutes included in the spirit and technical scope of the present invention.

In the following description, the terms first, second, etc. are terms used to describe various components, and their meaning is not limited, and is used only for the purpose of distinguishing one component from other components.

As used herein, singular expressions include plural expressions, unless the context clearly dictates otherwise. In addition, terms such as “comprise,” “provide,” or “have” used below are intended to designate the presence of features, numbers, steps, operations, components, parts, or a combination thereof described in the specification. It should be construed and understood as not excluding in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains.

Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

Here, repeated descriptions, known functions that may unnecessarily obscure the gist of the present invention, and detailed descriptions of configurations are omitted. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings. Figure 1 is a block diagram showing a method of cultivating bean sprouts using mulberry trees according to an embodiment of the present invention.

Referring to Figure 1, the method of cultivating bean sprouts using mulberry trees according to an embodiment of the present invention includes a leaf extract manufacturing step (s10), a leaf concentrate manufacturing step (s20), a bean sprout bean washing step (s30), and a bean sprout pre-treatment step. (s40), bean sprout soybean soaking step (s50), wet mulberry pulverization manufacturing step (s60), bean sprout cultivation diluted solution manufacturing step (s70), and bean sprout cultivation step (s80).

The upper leaf extract manufacturing step (s10) is a step of obtaining upper leaf extract from upper leaves (dried mulberry leaves).

This upper leaf extract manufacturing step (s10) includes the upper leaf soaking step of soaking the upper leaves in water for 10 to 15 minutes and removing the moisture using a sieve, and the soaked upper leaves that have gone through this upper leaf soaking step are subjected to 12 degrees Celsius under temperature conditions of 22°C to 25°C. A fermentation step of natural fermentation by spraying water with a sprayer at hourly intervals, and the fermented leaves that have gone through this fermentation step are immersed in distilled water at 47℃~48℃ for 23 to 24 hours to produce a leaf extract by low-temperature hot water extraction. It consists of a hot water extraction step to obtain a , and a filtration step in which the leaf extract that has gone through this hot water extraction step is filtered through filter paper to filter out the leaf leaves used for extraction, leaving only the leaf extract.

In the present invention, 2L of water per 500g of upper leaves can be used in the upper leaf soaking step, and water at room temperature (15-18°C) can be used.

The upper leaf concentrate manufacturing step (s20) is a step of obtaining upper leaf concentrate by concentrating the upper leaf extract at low temperature.

In this upper leaf concentrate manufacturing step (s20), the upper leaf extract obtained through the upper leaf extract manufacturing step (s10) is concentrated at a low temperature for 5 to 6 hours at a temperature of 40 to 60 ° C. using a low-temperature concentrator, and the upper leaf extract is 1/20% by weight. It consists in obtaining a 3 to 1/4 concentrated leaf concentrate.

The bean sprout bean washing step (s30) is a step in which the bean sprout beans are selected, washed, and the moisture is removed and washed. It is configured to select and remove defective bean sprouts, select normal and good bean sprouts, wash them several times by rubbing them with purified water, and remove moisture by placing them in a sieve.

The bean sprout pretreatment step (s40) is a pretreatment process for sterilizing the washed bean sprout beans. This bean sprout pretreatment step (s40) consists of first ultrasonic sterilization of the washed bean sprouts using an ultrasonic sterilizer, and immersing the first ultrasonic sterilized bean sprouts in hot water to perform secondary hot water sterilization.

Primary ultrasonic sterilization can be done through the cavitation phenomenon that occurs by applying 20-24khz ultrasonic waves to the water while the bean sprouts are immersed in water, while secondary hydrothermal sterilization involves first ultrasonic sterilization. The process consists of immersing the soybean sprouts in water at 65-70℃ for 20-25 seconds to achieve hydrothermal sterilization, and then cooling them by immersing them in water at 18-20℃ for 30-35 seconds.

The bean sprout soybean soaking step (s50) is a step of obtaining sprouted bean sprouts by soaking pretreated bean sprouts in a leaf concentrate for 9 to 12 hours.

Specifically, the bean sprout bean soaking step (s50) is a first soaking step called by immersing pretreated bean sprout beans in a first mixture of leaf concentrate and purified water at a weight ratio of 1:7 to 1:8, and leaf concentrate and purified water. The second soaking step is performed by immersing the first soaked bean sprouts in the second mixture mixed at a weight ratio of 1:3 to 1:4. Here, in the first soaking step, 4L of the first mixture may be used per 500g of bean sprouts, and in the second soaking step, 4L of the second mixture may be used per 500g of first soaked bean sprouts.

Soybean sprouts are soaked and germinated by going through this soybean sprout soaking step (s50), and during this germination process, the active ingredients of the leaf concentrate are absorbed into the bean sprouts. At this time, compared to the second soaking step, the first soaking step is soaked with water containing a low concentration of leaf concentrate, and the second soaking step is performed with water containing a relatively high concentration of leaf concentrate compared to the first soaking step, so that the bean sprouts are soaked. In addition, leaf concentrate can be effectively absorbed into bean sprouts and soybeans.

In other words, if water containing a higher concentration of leaf concentrate is used in the first soaking step than in the second soaking step, the bean sprouts are less soaked and germination does not occur properly, so the first soaking step is better than the second soaking step. The bean sprouts are soaked first in water containing a low concentration of leaf concentrate, and then in the second soaking step, the bean sprouts are soaked in water containing a higher concentration of leaf concentrate than in the first soaking step to improve the absorption of the leaf concentrate. Proceed with the process of increasing .

The wet mulberry pulverized product manufacturing step (s60) is to grind the upper branches (dried branches of the mulberry tree), the bark of the mulberry tree, and the leaves (dried mulberry leaves). This is the step of obtaining wet mulberry pulverized material containing moisture.

In this wet mulberry pulverized material manufacturing step (s60), the upper limbs are soaked in water for 50 to 60 minutes, placed in a steamer, preheated at a temperature of 80 to 84 ℃ for 25 to 30 minutes, and 3 hours to 90 to 95 ℃. Steaming by heating for 4 hours, pulverizing the steamed upper limb to obtain pulverized upper limb, soaking the upper bark in water for 50 to 60 minutes, then placing it in a steamer and preheating at a temperature of 80 to 84°C for 25 to 30 minutes. , steaming by heating for 3 to 4 hours at a temperature of 90 to 95°C, grinding the steamed Morus bark to obtain a pulverized Morus bark product, and placing the leaves filtered on the filter paper in step s10 into a vacuum chamber and heating at 70 to 80°C. Starting the vacuum while heating, steaming by heating for 20 to 30 minutes, grinding the steamed upper leaves to obtain pulverized upper leaves, and pulverizing upper leaves, pulverized upper bark, and pulverized upper leaves at a weight ratio of 1:1:0.5. It is configured to include the step of mixing and then naturally drying to obtain wet mulberry pulverized material with a moisture content of 18 to 20%.

The step (s70) of producing a diluted solution for bean sprout cultivation is to prepare water supplied to bean sprouts placed in a bean sprout cultivation tray for cultivating bean sprouts. The leaf concentrate and water are mixed at a weight ratio of 1:9 to 1:10 to produce a diluted solution. It is configured to obtain.

In the bean sprout cultivation step (s80), the wet mulberry pulverized material prepared in step s60 is spread on the bottom of the bean sprout cultivation tray to a thickness of 2 to 3 cm, and the germinated bean sprouts obtained through the s50 step are placed on top of the wet mulberry pulverized material, It is configured to cultivate bean sprouts by repeatedly watering the upper leaf dilution solution prepared in step s70 to bean sprouts placed in a bean sprout cultivation tray at intervals of 3 to 4 hours for 5 to 7 days.

In this way, the bean sprout cultivation method of the present invention is a method of growing mulberry leaves (dried mulberry leaves), mulberry leaves (dried mulberry branches), mulberry bark (mulberry root bark), The upper leaves (dried leaves of the mulberry tree) are used in the cultivation of bean sprouts. The upper leaf concentrate is used as a germination liquid to germinate the bean sprouts by immersing them, and a diluted solution of the upper leaf concentrate mixed with water when watering for soybean cultivation. By using the mulberry wet pulverized material using the upper limbs, upper bark, and upper leaves of the mulberry tree, spread it on a cultivation tray and placing the bean sprouts on it, the effective components of the upper limbs, upper bark, and upper leaves of the mulberry tree are absorbed and contained in the cultivated bean sprouts, thereby preventing the consumption of the bean sprouts. You can see the benefits of mulberry tree.

Sangyeop (桑葉), Sangji (桑枝), and Sangbaekpi (桑白皮) are medicinal herbs made from the dried leaves, branches, and root bark of the mulberry tree.

Morifolia leaves contain a large amount of rutin, which helps improve memory and concentration. It contains abundant dietary fiber, which is good for preventing constipation. It contains a large amount of calcium, which is effective in preventing osteoporosis. It also contains aspartic acid and alanine. It contains a large amount of ingredients, which can help relieve hangovers. In addition, it is good for preventing anemia due to the large amount of iron contained, and has the effect of lowering cholesterol and neutral fat levels, preventing vascular diseases such as high blood pressure, stroke, and camellia sclerosis. It is reported to be good for diabetes and is rich in deoxynojirimycin, promoting insulin secretion and stabilizing blood sugar levels to help with diabetes.

Sangji (桑枝) is rich in dietary fiber and has the effect of suppressing appetite. It helps relieve edema by facilitating the smooth discharge of urine by assisting in urinary tract function. It also has a component that kills skin melanocytes on its own, so it has a good whitening effect. , It helps regulate insulin in the body and is effective in treating diabetes through sugar control. Bean sprouts contain about 8 times aspartic acid, which is excellent for relieving hangovers. In addition, it contains a large amount of antioxidants, which are good for preventing aging and recovering from fatigue, and relieve headaches, high blood pressure, and dizziness. It is also good for the body and has an antibacterial effect, so it is reported to help relieve inflammation such as arthritis and neuralgia.

Morus bark (桑白皮) contains a large amount of calcium and dietary fiber, which promotes intestinal function and excretes waste products from the intestines, showing excellent efficacy in constipation. It lowers heat in the lungs and is good for colds, coughs, bronchitis, asthma, and other It has also been reported to have blood pressure lowering, sedation, analgesic, antipyretic, antispasmodic, and antibacterial effects.

[Experimental example]

An experiment was conducted to compare the content of aspartic acid, sensory evaluation, decay rate, and spot occurrence rate for the examples and comparative examples of the bean sprout cultivation method of the present invention described above.

1. Aspartic acid content comparison experiment

In order to determine the effect of improving the aspartic acid content of the bean sprouts of the examples, the aspartic acid content of the bean sprouts grown in Examples and Comparative Examples 1 and 2 was measured.

Comparative Example 1 is prepared in the same manner by deleting the wet mulberry pulverulent production step (s60) in the bean sprout cultivation method of the present invention described above, and without laying the wet mulberry pulverulent material on the bean sprout cultivation tray in the bean sprout cultivation step (s80). I chose bean sprouts.

In Comparative Example 2, bean sprouts were selected using the general bean sprout cultivation method of washing bean sprouts, soaking them in water for 4 to 5 hours, placing the soaked beans in a bean sprout sieve and repeatedly watering them for 5 to 7 days.

division Aspartic acid content Examples (present invention) 80.7mg/g Comparative Example 1 77.5mg/g Comparative Example 2 73.4mg/g

As shown in Table 1, the aspartic acid content appears to have increased in Example and Comparative Example 1 grown using upper leaf extract compared to general bean sprouts (Comparative Example 2). In particular, compared to Comparative Example 1, the aspartic acid content appears to have increased in wet bean sprout cultivation trays compared to Comparative Example 1. It can be seen that the aspartic acid content is higher in the example of the present invention in which pulverized mulberry tree material was spread and cultivated using leaf extract.

In this way, bean sprouts grown by the bean sprout cultivation method of the present invention have a higher aspartic acid content than regular bean sprouts, so they can quickly decompose acetaldehyde and further help relieve hangovers.

2. Sensory evaluation

The following sensory tests were conducted on the bean sprouts of the examples and the bean sprouts of the comparative example. Here, in Comparative Example 2, bean sprouts were selected using the general bean sprout cultivation method of washing bean sprouts, soaking them in water for 4 to 5 hours, placing the soaked beans in a bean sprout sieve and repeatedly watering them for 5 to 7 days.

For the sensory evaluation, 50 professional panelists in their 20s to 40s were asked to boil bean sprouts grown according to Examples and Comparative Examples in boiling water for 10 to 12 minutes and taste them, and then evaluate the results based on taste, aroma (fishy smell), texture, and preference. It was divided and evaluated using a 5-point scale. The evaluation criteria were very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, and very good: 5 points.

division taste incense Texture preference Examples (present invention) 4.4 4.3 4.3 4.5 Comparative example 3.9 3.8 4.2 3.9

As shown in Table 2, the texture of the Examples and Comparative Examples was similar, but overall, the bean sprouts produced by the bean sprout cultivation method of the present invention showed high sensory test results in terms of taste, aroma, and preference, which is similar to the upper leaves of the mulberry tree. It appears that the unique fishy smell of bean sprouts is removed and the taste and flavor are increased by using , mortar bark, and upper limbs to contain the active ingredients in bean sprouts.

3. Comparison of corruption rate and spot occurrence rate

In order to determine the effect of improving the rot rate and spot development rate of the bean sprouts of the example, the rot rate and spot development rate of the bean sprouts grown in Examples and Comparative Examples 1 and 2 were observed.

Comparative Example 1 selected bean sprouts prepared in the same manner as the bean sprout cultivation method of the present invention described above, except for the bean sprout pre-treatment step (s40).

In Comparative Example 2, bean sprouts were selected using a general bean sprout cultivation method in which bean sprouts were washed, soaked in water for 4 to 5 hours, placed in a bean sprout sieve, and repeatedly watered for 5 to 7 days to grow bean sprouts.

division Corruption rate (%) Spot occurrence rate (%) Examples (present invention) 0.7 0.5 Comparative Example 1 1.1 0.9 Comparative example 2 2.2 2.3

As shown in Table 3, it was confirmed that the decay rate and spot occurrence rate of the head were clearly reduced in Example and Comparative Example 1 compared to general bean sprouts (Comparative Example 2). In particular, in the present invention, the bean sprout pre-treatment step ( It was confirmed that the rot rate and spot occurrence rate were further reduced in the example using the bean sprout cultivation method of the present invention compared to Comparative Example 1 in which s40) was removed. In this way, by applying the bean sprout cultivation method of the present invention, the yield can be improved by increasing the productivity of the cultivated bean sprouts.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements can be made by those skilled in the art using the basic concept of the present invention defined in the following claims. It falls within the scope of rights.

Claims (3)

a) extracting the leaves with hot water and filtering them on filter paper to obtain a leaf extract;
b) obtaining a leaf concentrate by concentrating the leaf extract at low temperature;
c) Sorting the bean sprouts and washing them with water and removing the moisture;
d) Pre-treating the washed bean sprouts by first ultrasonic sterilization and second hydrothermal sterilization;
e) a soybean soaking step of soaking the pretreated soybean sprouts in the leaf concentrate to germinate the bean sprouts;
f) Steaming the upper limbs and upper bark, pulverizing the steamed upper limbs and upper bark to obtain pulverized upper limbs and pulverized upper bark, pulverizing the upper leaves filtered on filter paper in step a) to obtain pulverized upper leaves, and then grinding the upper limbs. Obtaining wet mulberry pulverized material by mixing the pulverized material, pulverized mulberry bark, and pulverized upper leaves at a weight ratio of 1:1:0.5;
g) mixing the leaf concentrate and water at a weight ratio of 1:9 to 1:10 to obtain a leaf dilution;
h) spreading the wet mulberry powder on the bottom of the bean sprout cultivation pot, placing soaked bean sprouts on top, and then repeatedly spraying the upper leaf dilution on the bean sprout cultivation pot to cultivate bean sprouts;
Step a) includes soaking the upper leaves in water for 4 to 5 minutes to remove moisture using a sieve, and soaking the soaked leaves in water for 12 hours under temperature conditions of 22°C to 25°C. A fermentation step of natural fermentation by spraying water with a sprayer at time intervals, and hot water to obtain a leaf extract through low-temperature hot water extraction by immersing the fermented leaves that have gone through this fermentation step in distilled water at 47℃~48℃ for 23 to 24 hours. It consists of an extraction step, and a filtration step in which the leaf extract that has gone through this hot water extraction step is filtered through filter paper, and the leaves used for extraction are filtered out, leaving only the leaf extract.
In step d), the bean sprouts washed through step c) are first ultrasonic sterilized using an ultrasonic sterilizer, and the first ultrasonic sterilized bean sprouts are immersed in hot water to perform secondary hot water sterilization. and
The first ultrasonic sterilization is to sterilize bean sprouts through a cavitation phenomenon that occurs by applying ultrasonic waves of 20 to 24 khz to water while the washed beans are immersed in water, and the second hydrothermal sterilization is the first ultrasonic sterilization. The process consists of immersing plate-sterilized bean sprouts in water at 65-70℃ for 20-25 seconds to achieve hydrothermal sterilization, and then cooling them by immersing them in water at 18-20℃ for 30-35 seconds.
The step e) is a first soaking step, which involves immersing the pretreated bean sprouts in a first mixture of leaf concentrate and purified water at a weight ratio of 1:7 to 1:8, and mixing leaf concentrate and purified water at a weight ratio of 1:3 to 1. A method of cultivating bean sprouts using mulberry, characterized in that it is mixed at a weight ratio of 4 and consists of a second soaking step called first soaking bean sprouts by immersing them in a second mixture containing a higher concentration of leaf concentrate than the first mixture.
delete Bean sprouts produced by the method of cultivating bean sprouts using the mulberry tree described in claim 1.

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