KR20000010279A - Bean sprouts liquid tea - Google Patents

Abstract

PURPOSE: Bean sprouts liquid tea is provided to maintain peculiar high nutrient value of bean sprouts without repulsive fishy smell. CONSTITUTION: A process for manufacturing bean sprouts liquid tea without peculiar fishy smell of bean sprouts and using in chronic disease such as overdrinking, hangover, fatness, migraine, constipation consisted of cutting washed bean sprouts after dehydration-drying, fermenting and leaching for a month in 15-20°C by adding 50-70% of saccharide like sugar, oligosaccharide, glucose with weight standard in cut bean sprouts, ripening in low temperature of 5-15°C for three month to one year after filtering and separating fermentation extracting solutions, sterilizing treat after filtering fermentation ripening liquid.

Description

Bean sprouts liquid tea

The present invention relates to a bean sprout liquid tea, and more particularly, to a bean sprout liquid tea obtained by low temperature ripening for 3 months to 1 year by adding and fermenting a sugar solution to bean sprouts.

Bean sprouts have been easily cultivated and edible in each family since ancient times, but in recent years have been planted and supplied in large quantities. In particular, recently, many scientific and excellent growers, such as multi-stage automatic lifting and feeding, have been developed and used for direct cultivation, so that they can eat clean bean sprouts that taste similar to those carefully grown at home.

Bean sprouts are foods rich in vitamin C related to germination, in addition to the nutritional components of soybeans, as shown in Table 1 and Table 2 below.

General ingredients, inorganic salts and vitamins of soybean sprouts (per 100g of decorative parts) Sample name Calories in kcal moisture% Protein g Lipid g carbohydrate Ash g Calcium mg Phosphorus Iron mg vitamin Carbohydrate g Fiber g A (IU) B ₁ mg B ₂ mg Cmg Niacinmg Boiled 31 92.4 3.4 0.9 2.3 0.6 0.4 32 40 0.7 0.07 0.06 3 0.3 raw stuff 39 90.2 4.2 1.0 3.3 0.5 0.8 32 49 0.8 175 0.15 0.13 16 0.8

Amino Acid Content and Enzyme Group of Bean Sprouts Sample name Isoleucine Leucine Lee Sin S-amino acid Aromatic amino acids Threonine Tryptophan Valine Arginine Histidine Alanine Aspartic acid Glutamic acid Glycine Serine Methionine Cystine Phenylalanine Tyrosine Boiled 313 525 438 63 25 250 206 363 144 350 300 169 294 906 888 244 469 raw stuff 385 646 539 77 31 308 253 446 177 431 369 208 362 1114 1092 300 577 Enzyme family: Inveltase, amylase, phytase, nuclease, urease, amitase

In addition, as recently discovered about the alcohol decomposition mechanism of asparagine (asparagine) contained in the bean sprouts, there are increasing cases of extracting asparagine from the roots of bean sprouts for the purpose of detoxifying hangovers and developing them as beverages. However, this is suitable as an alcoholic beverage, but there is a problem that other good ingredients of bean sprouts are removed and lost.

The first problem to be solved in the development of beverages using bean sprouts is to remove the unique fishy taste of biological sprouts. This fishy taste is reported to be due to lipoxygenase present in the bean sprouts to produce peroxides by acting on polyunsaturated fatty acids. Thus, to inactivate the enzyme, the method of heating the bean sprouts soup as boiling, processing to drink (Korean Utility Model Publication No. 96-33251); In order to minimize the destruction of nutrients such as vitamin C, a method of drinking juice of a juice obtained by steaming in a short time, pulverizing, centrifuging, and then cooling and sedimenting have been proposed (Korean Patent Publication No. 95-26401).

However, all of the above-mentioned conventional methods are a method by heating, and nutrients such as vitamin C are destroyed and lost.

Thus, the present inventors have been intensively researched to provide bean sprouts beverages capable of maintaining a high nutritional value inherent in bean sprouts without having an inverted fishy taste, and have achieved the focus of the developed fermentation technology such as kimchi to complete the present invention. In other words, raw cabbage has a unique spicy taste, which can be removed by fermentation for several months at low temperature to remove the spicy taste and maintain high nutritional value. After adding sugar solution to the cut bean sprouts, fermenting and leaching at room temperature for 1 month, It was confirmed that the above object can be achieved by aging the leachate separated by filtration again at low temperature for 3 months to 1 year to complete the present invention. The fermentation and low temperature aging of the bean sprouts as described above are first conceived and completed by the present invention.

Accordingly, it is an object of the present invention to provide a bean sprouts beverage which can maintain a high nutritional value inherent in bean sprouts without having an inverted fishy taste.

Method for producing a bean sprout beverage according to the invention is characterized in that it comprises the following steps:

(1) dehydrating and drying the washed bean sprouts, and then cutting them;

(2) adding about 50-70% of sugars, oligosaccharides, glucose and the like to the cut bean sprouts by weight, and fermenting and leaching at 15-20 ° C. for about 1 month;

(3) filtering and separating the fermentation leachate and aging at a low temperature of 5-15 ° C. for 3 months to 1 year; And

(4) filtering the fermentation matured solution, followed by sterilization.

In the production method according to the present invention, when the added amount of the sugar is less than 50% by weight is insufficient fermentation and leaching effect, in this case is oxidized rather than fermentation, sour or easily rot due to microorganisms. In addition, when the added amount of the sugar exceeds 70% by weight, the remaining sugar is increased without being converted into fructose by fermentation. Therefore, the amount of sugar added is 50% by weight or more, preferably 50 to 70% by weight.

The bean sprout leaching enzyme stock solution obtained by the production method of the present invention is a high sugar solution having a sugar content in the range of 50 to 60 Brix and an acidity of 3 to 5%. Alternatively, the bean sprout leaching enzyme stock solution of the present invention may be blended with a conventional beverage composition to provide various beverages.

In the present invention, the bean sprout leaching enzyme stock solution obtained by the above-mentioned method is referred to as "bean sprout liquid tea".

The bean sprout liquid tea provided by the present invention is easily drinkable by removing the fishy taste peculiar to biological soybean sprouts, and does not have to worry about loss of nutrients due to heat treatment, and extracts enzymes from living cells for long-term fermentation and ripening. It can be said as the enzyme stock solution as it is. For this reason, the bean sprout liquid tea of the present invention can be used as an enzyme diet for chronic diseases such as obesity, migraine, constipation as well as heavy drinking and hangover.

Hereinafter, to verify the various efficacy of the bean sprouts liquid tea of the present invention through a test example.

<Test Example 1> weight loss effect

Five 19-year-old female volunteers with a body weight of 62-65 kg were allowed to drink the bean sprouts liquid tea of the present invention by diluting 30cc each morning and evening twice a day for two months.

As a result, after 1 month, the average weight loss was 4 kg, and after 2 months, the average weight loss was confirmed by 5.5 kg.

Test Example 2 Migraine Improvement Effect

Five male and female volunteers aged 27 to 32 who had severe migraine headaches (approximately once every 15 days) were diluted 30cc of bean sprout liquid tea of the present invention twice daily for breakfast and dinner for 6 months.

As a result, when all the volunteers had been drinking for about two weeks, the headache that had been slightly disappeared at all times disappeared, and no migraine headache was seen once during the six months of the test.

Test Example 3 Constipation Improvement Effect

Five male and female volunteers aged 26 to 35 years of age who had severe constipation (average bowel movement once a week) were allowed to drink 30 cc of bean sprout liquid tea of the present invention twice a day for two months.

As a result, all of the volunteers had soft bowel movements after 2 weeks of drinking, and after 2 months, they had bowel movements once every 2 days.

<Test Example 4> hangover improvement effect

To drink a lot of people have a chance to drink a small amount of soybean sprouts of the present invention when drinking.

As a result, I was able to drink more than 1.5 times, and there was almost no hangover and heartburn.

The bean sprout liquid tea provided by the present invention can be easily consumed because there is no peculiar fishy taste peculiar to biological sprouts, and it can be used as an enzyme diet for chronic diseases such as obesity, migraine, constipation as well as excessive drinking and hangover as a natural enzyme stock solution. have.

Claims (2)

Method for producing a liquid bean sprouts tea, characterized in that it comprises the following steps: (1) dehydrating and drying the washed bean sprouts, and then cutting them; (2) adding about 50-70% of the sugars to the cut bean sprouts by weight, and fermenting and leaching at 15-20 ° C. for about 1 month; (3) filtering and separating the fermentation leachate and aging at a low temperature of 5-15 ° C. for 3 months to 1 year; And (4) filtering the fermentation matured solution, followed by sterilization. The method of claim 1, wherein the sugar is sugar, oligosaccharide or glucose.