KR19990068678A - The method to grow the sprouted beans used the amino acid - Google Patents
The method to grow the sprouted beans used the amino acid Download PDFInfo
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- KR19990068678A KR19990068678A KR1019990021624A KR19990021624A KR19990068678A KR 19990068678 A KR19990068678 A KR 19990068678A KR 1019990021624 A KR1019990021624 A KR 1019990021624A KR 19990021624 A KR19990021624 A KR 19990021624A KR 19990068678 A KR19990068678 A KR 19990068678A
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F11/00—Other organic fertilisers
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- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Cultivation Receptacles Or Flower-Pots, Or Pots For Seedlings (AREA)
Abstract
가. 청구범위에 기재된 발명이 속하는 기술분야.end. The technical field to which the invention described in the claims belongs.
본 발명은 아미노산을 이용한 콩나물의 재배법에 관한 것으로, 콩나물의 고소한 맛을 향상시켜 먹기쉽고, 단백질의 합성에 필요한 필수아미노산을 전부 함유토록 하여 콩나물을 종합식품으로 제공하고자 하는 것이다.The present invention relates to a cultivation method of bean sprouts using amino acids, to improve the savory taste of bean sprouts, and to provide all the essential amino acids necessary for the synthesis of protein to provide bean sprouts as a comprehensive food.
나. 발명이 해결하려는 기술적 과제.I. The technical problem to be solved by the invention.
현재 콩나물의 재배법으로는 1차로 콩을 불리거나 또는 반복적인 분무에 의하여 콩나물을 재배하고 있는 것이고 싹이 나온 이후에 수시로 물을 분무하는 공정으로 제조하는 것이고 이러한 공정 중에서 오염된 물을 사용할 경우에는 콩나물이 썩는 것을 방지하기 위하여 분무 시에 수용성의 항생제나 비료 등을 사용하여 성장속도를 향상시킴으로서 이러한 항생제의 사용이 건강을 해치게 되는 원인이 되는 것이다.Current bean sprout cultivation methods are bean sprouts being cultivated primarily by repeated sowing or repetitive spraying. The sprouts are often sprayed with water after sprouting. In order to prevent the rotting, the use of water-soluble antibiotics, fertilizers, etc. at the time of spraying to increase the growth rate is the cause of the use of such antibiotics harm health.
따라서 최근에는 콩나물에 키도산을 이용한 재배법이 알려져 있으나 이는 키토산이 살균효과가 있기 때문에 이를 이용하여 콩나물의 신선도를 유지토록 함으로서 종래에 사용되는 식물생장호르몬과 합성항생제 및 비료등을 사용치 아니함으로서 소비자의 건강을 해치게 되는 문제점을 해결하고자 한 것이 있으나 사용되는 물이 신선할 경우에는 키토산의 사용이 아무런 의미가 없게 되는 것이다.Therefore, in recent years, the cultivation method using chidosan in soybean sprouts is known, but since chitosan has a bactericidal effect, it is used to maintain the freshness of soybean sprouts so that consumers do not use conventional plant growth hormone, synthetic antibiotics and fertilizers. To solve the problem that harms the health of the water, but if the water used is fresh, the use of chitosan has no meaning.
다. 발명의 해결방법의 요지.All. Summary of the Solution of the Invention.
콩나물에는 단백질의 합성에 반듯이 필요한 필수아미노산을 모두 갖추도록 함으로서, 고소한 맛을 향상시켜 콩 특유의 비릿한 향에 의하여 콩나물을 섭취하지 못하는 유아들에게는 섭취할 수 있도록 한 것이다.Soybean sprouts have all the essential amino acids necessary for the synthesis of protein, which enhances the savory taste so that they can be consumed by infants who do not consume bean sprouts due to the unique vivid aroma.
라. 발명의 중요한 용도la. Important uses of the invention
콩나물재배Bean sprout cultivation
Description
본 발명은 아미노산을 이용한 콩나물의 재배법에 관한 것으로, 콩나물의 고소한 맛을 향상시켜 누구든지 먹기 쉽고, 체내에서 생성되지 못하는 필수아미노산을 모두 함유토록 하여 콩나물을 종합식품으로 제공하고자 하는 것이다.The present invention relates to a cultivation method of bean sprouts using amino acids, to improve the savory taste of bean sprouts, so that anyone is easy to eat, to contain all the essential amino acids that can not be produced in the body to provide bean sprouts as a comprehensive food.
현재 콩나물의 재배법으로는 물만을 이용하여 1차로 콩을 불린후 정기적인 분무로 인하여 콩나물을 재배하는 방식과 또는 불리지 않고 바로 분무되는 물에 의하여 반복하여 분무토록 함으로서 재배하는 방법이 알려져 있다.Currently, as a method of cultivating bean sprouts, a method of cultivating bean sprouts by regular spraying and then spraying repeatedly by water sprayed without being called is called soybeans using water only.
그러나 최근에는 환경오염에 의한 물의 오염으로 물만을 분무할 경우에는 콩나물이 썩게 되는 문제점이 발생되고 이러한 문제점의 해결을 위하여 항생제나 비료 등을 사용하게 되는 것이고, 이로 인하여 독성이 강한 인돌비를 사용할 경우에는 아주 미세한 양의 제한적인 범위내에서 사용토록 되어 있으나 이러한 사용이 재배의 신속함과 원가절감이라는 점에서 일부에서는 아직도 사용함으로서 인체에 해를 키치게 되는 콩나물이 출현하게 되는 것이다.Recently, however, spraying only water due to water pollution caused by environmental pollution causes rotting sprouts, and antibiotics or fertilizers are used to solve these problems. Although it is intended to be used within a limited amount in a very small amount, soybean sprouts appear to be harmful to the human body by still using it in the sense that such use is rapid and cost-cutting.
그러나 콩나물을 재배할 경우에 오염되지 않은 신선한 물을 사용할 경우에는 성장이나 보관시에 쉽게 썩지 않게 되면서 신선도가 유지되는 것이다.However, when growing sprouts, fresh, uncontaminated water is not easily rotted during growth or storage, maintaining freshness.
따라서 콩나물의 재배를 오염되지 않은 장소에서 재배할 경우에는 신선한 콩나물을 재배할 수 있으나 운송에 따르는 문제점으로 인하여 도시지역과 가까운 곳에서 재배되기 때문에 항생제등의 사용은 필요불가결한 문제인 것이다.Therefore, when cultivating bean sprouts in an uncontaminated place, fresh bean sprouts can be grown, but antibiotics, etc. are indispensable because they are grown near urban areas due to transportation problems.
따라서 최근에는 살균력이 우수하면서 무공해 천연자원에 해당되는 키토산을 이용한 재배법이 알려져 있으나, 이는 키토산이 살균효과가 있기 때문에 콩나물의 신선도를 장시간 유지토록 함으로서 종래에 사용되는 식물성장호르몬과 합성항생제 및 비료등을 사용치 아니함으로서 소비자의 건강을 해치게 되는 문제점을 해결하고자 한 것이 있으나 결국 신선한 물로 성장토록 할 경우에는 키토산의 사용에 아무런 의미가 없게 되는 것이다.Therefore, in recent years, cultivation method using chitosan, which is excellent in sterilization and pollution-free natural resources, is known, but since chitosan has a bactericidal effect, it maintains the freshness of soybean sprouts for a long time. In order to solve the problem that harms the health of consumers by not using it, but if you want to grow to fresh water eventually will have no meaning in the use of chitosan.
따라서 본 발명은 콩나물이 우리나라 국민들이 계절의 제한이 없이 취식하고 있는 음식물인 점과 이러한 음식물인 콩나물에 체내에서 합성되지 못하는 필수아미노산을 모두 섭취할 수 있게 하기 위하여 고분자인 아미노산의 분자량을 900이하로 하여 이를 수용액으로 한 후 콩을 불리는 고장에서 완전하게 흡수토록 한 후 콩나물을 재배토록 함으로서 콩나물에 필수아미노산은 물론 단백질의 합성에 필요한 18종 내지는 22종의 아미노산이 함유토록 하여 고소한 맛을 더하게 하여 콩나물을 종합식품으로 섭취토록 한 것이다.Therefore, in the present invention, soybean sprouts are food that Korean people eat without any limitation of the season, and the molecular weight of the amino acid as a polymer is 900 or less in order to be able to ingest all the essential amino acids that are not synthesized in the body. After making it into an aqueous solution, it is completely absorbed in the so-called soybean, and then cultivated soybean sprouts. Soybean sprouts contain essential amino acids as well as 18 to 22 amino acids necessary for the synthesis of proteins. Soybean sprouts are taken as a comprehensive food.
이하에서는 첨부 도면을 참조하여 본 발명의 가장 바람직한 일실시예를 상세히 설명하기로 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에서 사용된 아미노산은 실크아미노산으로 통상 누에가 한달동안 5번 자고 난 뒤 사흘이 지나면 나흘째부터 실을 1500-1700m가량 뽑아내고 이 실을 8자형이나 S자형으로 감는데 이것이 실크이고 이러한 실크에서 추출한 것이다.The amino acid used in the present invention is silk amino acid, which is usually silk silk sleeped five times a month, and after three days, the yarn is drawn about 1500-1700m from the fourth day, and the thread is wound into 8 or S-shapes, which is silk. It is extracted from.
현재 알려진 바에 의하면 천연실크에는 필수아미노산은 물론 비필수아미노산이 다량으로 함유된 것으로 알려지고 있고 이와 같은 실크아미노산은 미국의 FDA에서의 독성테스트와 세계보건기구인 WHO에서도 실크아미노산의 복용을 권장한 바 있는 것입니다.It is known that natural silk contains a large amount of essential amino acids as well as non-essential amino acids. Such silk amino acids are recommended by the US FDA for toxicity testing and WHO, the World Health Organization. It is.
현재 실크아미노산에는 18가지의 아미노산이 함유된 것으로 알려져 있고 이들 18가지는 글리신,알라딘,아스파라긴산,글루탐산,발린,류신,아르기닌,라이신,시스틴,트립토판,트레오닌,글루타민산,히스티딘,세린,페닐알라딘,프롤린,메타오닌등이 있다.Silkamino acids are now known to contain 18 amino acids, 18 of which are glycine, aladdin, aspartic acid, glutamic acid, valine, leucine, arginine, lysine, cystine, tryptophan, threonine, glutamic acid, histidine, serine, phenylaldine, proline, Methionine.
알려진 바에 의하면 현재 아미노산은 필수아미노산이 8-9종이고 비필수아미노산이 10종 -13종으로 모두 18개 또는 22개로 알려져 있고 이러한 아미노산의 기능들은 칼슘흡수를 돕고 교원질과 섬유단백질을 형성하는 데 도움을 주는 리신과 해독작용과 혈장콜레스테롤의 저하작용을 하는 글리신과 알콜대사를 촉진시키고 에너지원이 되는 알라딘과 세린등이 있고, 치매예방 및 치료제로 사용되는 티노신과 노 영양소중의 하나인 글루타민산 성장에 없어서 안되는 아르기닌과 피로를 막고 스테미너를 증강시키는 아스파라긴산이 있으며 혈관을 확장시키는 히스타딘과 스트레스를 억제해주는 트립토판과 근육대사와 관련되어 있는 발린과 관절과 힘줄의 건강을 유지하는 프롤린과 혈당량을 감소시키는 류신등이 있다.It is known that there are currently 8 or 9 essential amino acids and 10 or 13 non-essential amino acids, 18 or 22 in all. The functions of these amino acids help calcium absorption and form collagen and fibrous protein. Lysine and detoxification and plasma cholesterol lowering glycine and alcohol metabolism and promotes the energy source Aladdin and serine, and is used for the growth of glutamic acid, one of the tinosine and no nutrients used to prevent and treat dementia. Indispensable arginine and aspartic acid to prevent fatigue and enhance stamina, histadine to dilate blood vessels, tryptophan to suppress stress, and valine associated with muscle metabolism, and proline to reduce the health of joints and tendons. Leucine and so on.
또한 이러한 아미노산의 결합으로 합성되는 단백질은 체내에서 분해되어 아미노산으로 흡수된 다음 혈액에 의하여 빠른 속도로 각 조직에 운반되어 많은 작용을 하는 것으로 특히 항체는 체내에서 단백질에 의하여 만들어지는 것이고 이러한 단백질은 적정량의 섭취가 없이는 질병을 방지하기 위한 충분한 항체가 체내에서 존재하지 못하게 되는 원인이 되는 것이다.In addition, the proteins synthesized by the binding of these amino acids are broken down in the body, absorbed into the amino acids, and then transported to each tissue by the blood at a high speed. In particular, antibodies are produced by proteins in the body. Without the intake of enough antibodies to prevent disease in the body will be a cause that will not exist.
또한 이러한 단백질의 합성은 합성을 위한 모든 아미노산이 같이 있을 때 일어나는 것으로 이러한 아미노산중에서 체내에서 생성되지 못하는 것이 필수아미노산이라고 하고 이러한 필수아미노산은 여러 가지 식품속의 단백질에 분산되어 함유되어 있거나 또는 적은 양이 함유되어 있어 다양한 종류의 음식을 골고루 섭취하여야 하는 것이다.In addition, the synthesis of these proteins occurs when all the amino acids for synthesis are together. Essential amino acids are those that cannot be produced in the body among these amino acids. These essential amino acids are dispersed or contained in proteins in various foods or contain small amounts. It is supposed to eat a variety of foods evenly.
다음으로는 연령별 아미노산이 인체에 필요한 추정치를 나타낸 것으로 이러한 추정치는 일반적으로 알려진 교재에서 얻을 수 있는 수치이고 이러한 것을 음식을 이용하여 섭취하고자 할 경우에는 세심한 배려가 곁들여야 할 것으로 사료되는 바이다.Next, the age-specific amino acids are necessary estimates for the human body. These estimates can be obtained from commonly known textbooks. If you want to consume these with food, you should be careful with it.
*연령별 필수아미노산의 일일 필요량 추정치(㎎/일)* Estimated daily requirement of essential amino acid by age (mg / day)
그러나 실크아미노산으로 되는 누에고치의 주성분은 세리신과 피브로인이고 자체의 분자량은 10만이상으로 체내흡수가 불가능한 것이고 반듯이 가수분해에 의해 분자량이 900이하의 아미노산과 펩타이드로 만들어야 먹을 수 있게 되는 것이다.However, the main components of silk cocoons, which are silk amino acids, are sericin and fibroin, and their molecular weight is 100,000 or more, which means that they cannot be absorbed by the body.
따라서 실크아미노산에 함유된 필수아미노산을 이용할 경우에는 상기의 표와 같은 필수아미노산을 모두 섭취할 수 있는 장점이 있다.Therefore, when using the essential amino acid contained in the silk amino acid, there is an advantage that can take all the essential amino acids as shown in the above table.
따라서 본 발명에서는 아미노산 콩나물을 재배하기 위하여 우선 실크아미노산의 분자량이 900이하인 아미노산으로 가수분해 된 것을 사용하여 이를 수용액으로 하여 콩을 침지하여 불린다.Therefore, in the present invention, in order to cultivate the amino acid bean sprouts, it is first called by immersing the soybeans as an aqueous solution using the hydrolyzed to amino acids having a molecular weight of silk amino acid of 900 or less.
이때 불리는 시간으로는 18시간 내지 20시간정도를 사용하여 아미노산의 수용액이 콩에 모두 흡수된 상태까지 불리게 되는 것이다.At this time, the time called 18 hours to 20 hours is used until the aqueous solution of amino acids are all absorbed in the soybean.
이때 가장 경제적인 상태는 1㎏의 콩이 물에 완전히 잠긴 상태이어야 하고 이러한 상태에서 아미노산이 500㎎ 투여되는 것이다.The most economical condition is that 1kg of soybeans should be completely submerged in water and in this state 500mg of the amino acid is administered.
이때 아미노산 수용액에는 물과 중량대비로 아미노산이 2000분의 1에 해당되는 500㎎으로 사용하였고 이런 상태에서 1차로 불린 후에는 싹을 내서 콩나물을 재배하게 되는 것이다.At this time, the aqueous solution of amino acid was used as 500mg corresponding to 1/2000 of water and weight, and after the first call in this state is to sprout and grow the sprouts.
그후 성장하는 콩나물에 물을 분무할 경우에는 신선한 물만을 분무토록 하였고 이와 같이 자란 콩나물은 1㎏의 불린 콩이 성장하여 콩나물로 될 경우에는 7.5㎏이 되면서 300g당 20㎎이 함유되어지는 것이고 이러한 상태에서 콩나물의 맛은 종래의 것보다는 고소함이 월등하였고, 아미노산을 1000㎎을 사용하였을 경우에도 고소한 맛에는 변함이 없었다.Then, when spraying water on the growing bean sprouts, only fresh water was sprayed. Thus, when 1 kg of soybeans were grown to become bean sprouts, it became 7.5 kg and contained 20 mg per 300 g. In the taste of bean sprouts was superior to the conventional one, even when using 1000mg amino acid did not change the taste.
그러나 400㎎이하로 하였을 경우에는 고소한 맛이 현저하게 떨어져 종래의 것과 커다란 차이를 내지 않게 되는 것을 알 수 있었다.However, when it is less than 400mg it was found that the taste taste is remarkably dropped and does not make a big difference from the conventional one.
또한 콩을 불릴 경우에 물이 완전하게 제거될 때까지 18-20시간이 경과토록 하였으나 이러한 시간의 개념은 콩을 불리기 위한 수용액이 완전하게 흡수될때까지를 의미하는 것이고 콩의 양에 따라서 시간은 달라지는 것이다.In addition, when soybean is called, it takes 18-20 hours until water is completely removed, but this concept of time means that the aqueous solution for soaking is completely absorbed. will be.
상술한 바와 같이 본 발명은 필수아미노산이 모두 함유토록 되어져 콩나물의 섭취만으로도 단백질의 합성에 필요한 모든 아미노산을 섭취할 수 있게 되는 것이고 이러한 다량의 아미노산으로 인하여 콩나물의 고유한 비릿한 향이 없이 고소한 맛을 느길 수 있게 되는 것이다.As described above, the present invention allows all the essential amino acids to be contained so that all the amino acids necessary for the synthesis of the protein can be ingested only by the ingestion of the bean sprouts. Will be.
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| KR960000005A (en) * | 1994-06-11 | 1996-01-25 | 박두표 | Herb cultivation method that accumulated specific nutrient element and substance |
| KR19980064865A (en) * | 1998-04-30 | 1998-10-07 | 한찬희 | How to grow bean sprouts |
| JPH1175549A (en) * | 1997-09-08 | 1999-03-23 | Hiroshi Kawai | Composition for improving food nutrient ingredient of plant and improvement in food nutrient ingredient of plant |
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| KR960000005A (en) * | 1994-06-11 | 1996-01-25 | 박두표 | Herb cultivation method that accumulated specific nutrient element and substance |
| JPH1175549A (en) * | 1997-09-08 | 1999-03-23 | Hiroshi Kawai | Composition for improving food nutrient ingredient of plant and improvement in food nutrient ingredient of plant |
| KR19980064865A (en) * | 1998-04-30 | 1998-10-07 | 한찬희 | How to grow bean sprouts |
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