KR20000049407A - Cultivation method of clean bean sprouts using vinegar and garlic - Google Patents

Abstract

PURPOSE: A raising of clean bean spouts using vinegar and garlic is invented to sterilize putrefactive bacteria attached to the roots of bean spout and promote the germination and breeding. CONSTITUTION: A raising method of clean bean spouts using vinegar and garlic consists of; soaking the bean in the first vinegar and garlic liquid for 0.5-4.5 hours, putting the soaked beans in cultivating cask, and leaving in cultivating room at 15-35°C for 20-24 hours with supplying water at intervals of 3-6 hours; dipping in the second vinegar and garlic liquid for 1.5-4 hours, and raising in cultivating room at 15-35°C for 4-10days with supplying water of 12-35°C at intervals of 3-6 hours.

Description

Cultivation of Clean Bean Sprouts Using Vinegar and Garlic {.}

The present invention relates to a cultivation method of clean bean sprouts using vinegar and garlic. The growing condition of bean sprouts is an environment in which decaying bacteria grow well, so the commercially available bean sprouts can be classified into toxic bean sprouts, low toxicity bean sprouts, and pollution-free bean sprouts. Toxic sprouts are cultivated using pesticides and artificial growth accelerators (mainly Indolbi-liquid), so they look shiny, plump and heavy, but are harmful to the human body. The non-liquid system is licensed by the government and currently in use. Its composition consists of 0.3% IAA, 0.2% 6-Benzylaminopurine, 99.5% supplements and solvents, and growers tend to use it freely, believing that it is allowed by the government. It is a low-toxic pesticide, and pollution-free sprouts are only allowed to be grown by the government. Although it is not toxic, the body is thin and thin, so it has a low weight, a lot of fine roots, and roots that rot well.

An object of the present invention is to use the vinegar and garlic to solve the above disadvantages of pollution-free sprouts grown only with water and to cultivate high quality bean sprouts. By using both sterilizing effect of soybean sprout rot bacterium and promoting activity during bean germination and growth, there is almost no root root, and the body is elastic and strong so that it does not wither well and the roots do not rot easily. It suggests how to grow bean sprouts.

To achieve the above object

first; Prepare vinegar and garlic.

The vinegar includes 13.5% brewed vinegar, 6.5% brewed vinegar, 99% edible glacial acetic acid. When 6.5% brewed vinegar and 99% edible glacial acetic acid are used, it is prepared by calculating the same pH based on 13.5% brewed vinegar. Garlic includes crushed raw garlic, powdered garlic, and garlic concentrate. When using garlic powder and garlic concentrate, prepare the same amount based on the crushed raw garlic.

second; Prepare primary vinegar and garlic dipping solution.

Vinegar is added to water (two times the weight of soybean) at a temperature of 10 to 30 ° C. to pH 2.0 to pH 6.5, and 0-30% of mashed raw garlic is added to the primary vinegar and garlic dipping solution. Manufacture.

third; Soak beans in primary vinegar and garlic dipping solution.

Sprouts Soybeans are soaked in primary vinegar and garlic dipping solution for 0.5 to 4.5 hours, then picked out soybeans.

fourth; Soaked soybeans are placed in a bean sprout cultivation container and left in a bean sprout cultivation room (temperature 15-35 ° C.) for 20 to 24 hours while watering at intervals of 3 to 6 hours.

fifth; Prepare a secondary vinegar and garlic dipping solution (the same method as the primary vinegar and garlic dipping solution).

Sixth; Dip in secondary vinegar and garlic dipping solution.

Soaked soybeans in the cultivation container left in water supply is poured into the second vinegar and garlic dipping solution, soaked for 1.5 to 4 hours, and the more soaked soybeans are again taken out of the cultivation container.

Seventh; Grow bean sprouts in the growing room.

The soybean sprouts containing more soybeans are grown in bean sprouts cultivation room (temperature 15-35 ° C) with water at a temperature of 12-35 ° C at intervals of 3-6 hours to grow clean bean sprouts for 4-10 days.

Dipping twice into the primary vinegar and garlic dipping solution and the secondary vinegar and garlic dipping solution is to dissolve the decayed bacteria that have not yet been sterilized even when the primary vinegar and garlic dipping solution is immersed in the secondary vinegar and garlic dipping solution. It is to make the effect of sterilizing more by immersing in liquid and promoting the effect of promoting growth.

Six examples of the above configuration are the same as the following examples (1 to 6).

The bean sprouts of the six examples (1 to 6) described above had almost no root roots, the body was elastic and strong, did not wither well, and the bean sprouts (especially the roots) were not easily rotted. In particular, in Example 6, the yield was the least, but the quality of the bean sprouts was the best.

As is apparent from the foregoing description, the cultivation method of the clean bean sprouts using the vinegar and garlic of the present invention utilizes the natural bactericidal power and activity promoting power that vinegar and garlic have in themselves, and the germination effect of soybean sprout rot bacteria and soybean germination and At the same time, it has the effect of promoting the activity at the same time, there is little grass roots, the body is elastic and strong, it does not wither well, the roots do not rot easily, and it is possible to cultivate pollution-free clean sprouts of high quality. In particular, this is possible because of dipping twice in the first vinegar and garlic dipping solution and the second vinegar and garlic dipping solution because of more sterilization effect and growth activity promoting effect than one dipping.

Claims (4)

A method of cultivating clean bean sprouts using vinegar and garlic. The bean sprouts are soaked in primary vinegar and garlic dipping solution for 0.5 to 4.5 hours, and soaked soybeans are placed in a growing container. ) And leave it for 20 to 24 hours while watering at intervals of 3 to 6 hours, and then immerse it in the secondary vinegar and garlic dipping solution for 1.5 to 4 hours. Sprouts are grown for 4 to 10 days while watering at a temperature of 12 to 35 ° C. in water at a temperature of 12 to 35 ° C. within 15 to 35 ° C., with little root roots, and the body is elastic and strong. A method of cultivating pollution-free clean sprouts, characterized by growing and producing sprouts that are not easily rotten. The vinegar of claim 1 includes commercially available 13.5% brewed vinegar, 6.5% brewed vinegar, 99% edible glacial acetic acid, used alone or in combination, and garlic includes mashed raw garlic, powdered garlic, and garlic concentrate. Method for cultivating pollution-free sprouts characterized by using alone or in combination According to claim 1, the primary vinegar and garlic immersion liquid, the secondary vinegar and garlic immersion liquid are all 13.5% brewed vinegar (6.5% brewed vinegar and 99 When using edible glacial acetic acid, add 13.5% brewed vinegar and calculate it to be in the range of pH 2.0∼6.5, and 0-30% mashed raw garlic (when using powder garlic and garlic concentrate) Method of cultivating pollution-free clean sprouts, characterized in that it is used after mixing well) based on the amount of fresh mashed garlic. The method of claim 1, wherein dipping the first vinegar and garlic immersion liquid and the second vinegar and garlic immersion liquid twice to rot the rot bacteria remaining unsterilized even when immersed in the primary vinegar and garlic immersion liquid A method of cultivating pollution-free clean bean sprouts, characterized by immersing in tea vinegar and garlic dipping solution, while simultaneously increasing the effect of sterilizing and promoting growth.