KR20050025526A - Method of growing bean sprouts that non bean husk - Google Patents

Abstract

A method for culturing bean sprouts having no bean husk using Chlorella is provided, which bean sprouts has no bean husk, enlarged storage period at low temperature, and no fish smell which enables to eat uncooked bean sprouts, so that quality of bean sprouts can be improved. The method for culturing bean sprouts having no bean husk using Chlorella comprises the steps of: selecting, water washing and dehydrating beans; dipping the beans in the solution containing 0.1 to 10.0% of Chlorella at 15 to 25 deg. C for 18 to 24 hours; inserting the dipped beans on the bottom of a culturing vessel; adding 0.8 to 10 wt.% of solid silicate into water and storing it for 24 hours to prepare a mineral solution; mixing the mineral solution with 0.3 to 0.5 wt.% of an Aspergillus enzyme solution to prepare a mixed solution; and spraying the mixed solution to the beans in the culturing vessel at regular intervals of time.

Description

Cultivation of bean sprouts without seedlings {METHOD OF GROWING BEAN SPROUTS THAT NON BEAN HUSK}

The present invention relates to a method of cultivating bean sprouts without seed.

In general, the most sprouting bean sprouts on the table are peeled seedlings (shells) as the bean sprouts grow, and the peeled seedlings are either partly attached to the bean sprouts cotyledons (tofu) or separated between the bean sprouts.

Therefore, a lot of time and effort is required to trim a number of bean sprouts one by one, housewives in homes, or large restaurants have a lot of difficulties in trimming the bean sprouts.

BACKGROUND ART Conventionally, in the cultivation of bean sprouts, clean and pollution-free bean sprout cultivation techniques without adding pesticides or chemicals harmful to humans have been known.

However, little is known about the technology for growing soybean sprouts without seed, and there is still a problem of removing seed after growing clean, lush and rich sprouts containing nutrients.

An object of the present invention is to soak the chlorella while soaking soybean in the culture medium of the controlled chlorella with bacteriostatic action without using any pesticides or chemicals harmful to the human body, and the vegetable is harmless to the human body in cultivated water in which minerals are eluted. Cultivation of edible bean sprouts without edible soybean seed without cultivation by gradual dissolution of the seedlings of soybeans isolated from cotyledons in the process of cultivation by repeated cycle watering without abandoning water by adding aspergillus enzyme solution effective for the decomposition of cellulose. I'm trying to provide a way to do it.

Another object of the present invention is to increase the activity of phytic acid (glycoprotein) of the chlorella contained in soybeans soaked soybean sprouts by inhibiting the metabolism of soybean protein soybean salty It is to provide a variety of enzymes, vitamins, minerals, amino acids, anti-cancer, isoprene, such as Genistein and Dyzein, useful for the treatment of osteoporosis, and other nutrient-rich reproducible sprouts.

The present invention removes soybeans floating in water, soybeans, soybeans that cannot be germinated, washes the selected good soybeans, and puts them in a ventilated environment so that water drains, and adjusts the amount of soybeans at a concentration of 0.3-10.0% to 3-4 The soybeans are soaked in a chlorella culture in a double volume and are called while absorbing chlorella for about 18 to 24 hours at a temperature of 25 ° C ± 5 ° C.

The chlorella used at this time is edible and includes chlorella such as C.pyremoidosa, C.vulgaris, C. ellipsoidea, and C. dunaliella saline.

Soaked soybeans are drained and placed in a growing container.

The water for cultivation of bean sprouts uses drinking water, which is weakly alkaline, such as elvan, germanium, blue gangue, or solid silicate, which is harmless to humans and elutes minerals that have antibacterial effects. After 24 hours, 0.3 to 0.5% by weight of Aspergillus enzyme solution, which is harmless to the human body and effective for the decomposition of vegetable cellulose, is added to the cultivated water eluted after 24 hours.

Minerals are always immersed in water, so minerals are eluted during use. The water for cultivation is sprinkled in a water-repellent manner without being thrown away, and the bean sprouts are grown in a shaded state while maintaining good breathability.

At this time, the temperature of the cultivation water used for circulation is 24 ° C. ± 5 ° C., the internal temperature of the cultivation container is 26 ° C. 5 ° C., and the interval between water cycles is 1 to 4 hours, and the water cycle time is 15 seconds to 20 minutes. The longer you grow, the longer the cycle time.

According to the present invention, sprouts are grown without decay and grow healthy, and in three days, bean sprouts without normal roots of reproductive seedlings are obtained.

Chlorella absorbed by soybean in the process of soybean in the present invention has a bacteriostatic effect of inhibiting the propagation of harmful bacteria, such as Staphylococcus aureus, Escherichia coli Candida albicans.

Therefore, there is no risk of corruption during cultivation of large amount of bean sprouts by the bacteriostatic action of chlorella, so that it is possible to cultivate pollution-free bean sprouts.

In addition, in the present invention, soybean sprout cultivation water is eluted with minerals, initially exhibits weak alkalinity and the hydrogen ion concentration gradually increases as the water is repeatedly circulated, so that the acidity becomes weak and the water temperature rises and the viscosity becomes high.

The change in pH (pH) according to the reuse of cultivated water is shown in Table 1 below.

Table 1

As can be seen in Table 1, the cultivated water initially exhibits weak alkalinity but weakly acidic properties as a result of repeated use.

In addition, the Aspergillus enzyme solution added to the cultivated water increases its activity under the production conditions (pH 4.5 to 5.5), so that the pH decreases due to repeated water cultivation of soybean sprouts. Thus, seedlings are lost in the process of cultivation.

Table 2 shows the growing days of soybean sprouts and the remaining rate of soybean sprouts.

[Table 2]

In Table 2, the first day of cultivation is the same as the seedling, but as the cultivation days elapsed, the remaining rate of the seedling becomes small, and on the third day, the seedlings are almost disappeared, and thus the seedlings without seedlings can be obtained. At this time, the dissolved seedling is dissolved in cultivated water to provide organic fertilizer of bean sprouts.

In addition, in general cultivation of bean sprouts, when the temperature of cultivated water rises and the internal temperature rises due to respiration of substances and respiration of soybean metabolism, it is easy to breed harmful bacteria, so that the bean sprouts are easily rotted, but in the present invention, the chlorella treatment having bacteriostatic action is performed. And, by the suppression of propagation of harmful bacteria by far infrared rays, anions and active ingredients released from minerals dissolved in the cultivation water, the cultivation water can be circulated without repeated use.

In addition, the eluted minerals are supplied as an inorganic fertilizer to antibacterial activity and bean sprouts, so there is no fine roots, the bean sprouts are healthy, the meat grows firmly, and vitality is vigorous.

In addition to the basic nutrients contained in soybeans, vitamins, minerals, amino acids, vitamins C, nicotinic acid, vitamins A, B, B2.B3, pantotheic acid, vitamin K, etc. contained in chlorella, calcium, iron, zinc, Minerals such as potassium, magnesium, copper, manganese and iodine chromium, proteins, lysine, phenylalanine, cystine, isoleucine, amino acids such as tryptophan, aspiric acid, serine, glycine, etc. can be ingested into the human body through bean sprouts.

In the present invention, glycoprotein (Glycoprotein) contained in chlorella absorbed by soybeans enhances the activity of phytic acid generated during soybean growth. High activity of phytic acid inhibits soy protein metabolism. Inhibition of soy protein metabolism inhibits the synthesis of glycoproteins. Reduction of glycoprotein synthesis affects various metabolic processes of soybeans during germination and inhibits soybean germination. Since soybean germination is suppressed, the production of peroxides by lipoxygenase contained in soy protein is suppressed, so that there is no soybean odor. Since there is no soybean germ, there is no reproductive seed, which means less time and effort to trim and edible.

As described above, according to the present invention, there is no fear that the bean sprouts may rot due to the bacteriostatic action of chlorella and the inhibition of bacterial propagation by minerals added to the cultivation water, without using any conventional chemicals including pesticides. It is possible to cultivate clean, pollution-free bean sprouts, and all the seedlings are dissolved and removed during the growing process of bean sprouts by changing the hydrogen ion concentration of the growing water and the Aspergillus enzyme solution added to the growing water. Trimming time and effort can be saved.

In addition, the bean sprouts are healthy and rich in various nutrients, and can be reproduced without soybean odor. Soybean sprouts have good marketability and provide various nutrients useful for health and hygiene through reproductive health. You can eat without loss.

The present invention is described in detail as follows.

Rotten or floating in the water to remove the beans, picked soy beans to clean (精選) 3 to 5 minutes to clean clean water and leave for a while to drain.

On the other hand, by adjusting the concentration of chlorella cultured by the chlorella culture method in the range of 0.5% to 3.0% soak 1kg soaked in 4kg of the chlorella culture solution is called while absorbing chlorella. Chlorella cultures are maintained at 25 ° C. for about 20 hours. Chlorella is absorbed by the beans while they are called. When all the beans are well blown, take them out and put them in a dehydrated container to let them drain naturally.

The soy bean sprouts are cultivated by flattening the soybeans so as to have a proper thickness and cultivated with water for cultivation.

In cultivated water, minerals were eluted after about 24 hours by dipping elvanite, and then 0.3 ~ 0.5% by weight of Aspergillus enzyme solution was added. Extend to 20 minutes. Water is watered 10 ~ 15kg per 1kg of soybeans.

The cultivated water is first adjusted to a weak alkalinity of pH 7.5 ± 0.5 by diluting pH 7.0 ± 3,0 or 800g of elvan in water for more than 24 hours. The water to be sprayed is a step necessary for the soybeans that have already absorbed enough water to take root in the body, and the total metabolism of the beans depends not on mineral water supply but on metabolism by the already absorbed chlorella culture.

Initially, the water for cultivation is weakly alkaline, but as the use is repeated, the pH value gradually decreases and becomes weakly acidic. Viscosity and turbidity are caused by the metabolite of bean sprouts. In addition, when soybean metabolite is dissolved in cultivated water, pH changes from alkaline to acidic. When cultivated water becomes acidic, part of the shell (seed) of soybean sprouts is dissolved, increasing the viscosity of the water, and the dissolved seedling serves as a nutrient source for bean sprout growth. do. On the other hand, it is easy to dissolve minerals in the weak acidity of cultivated water, and unlike general water purification, the pH value is maintained until the cultivation of bean sprouts is completed, and the activity of minerals dissolved in water and adsorption of minerals and The water can be used repeatedly due to the inhibition of bacterial propagation.

Increasing the total antioxidant content by using chlorella and minerals during cultivation of soybean sprouts is thought to reduce the peroxide production and soybean smell.

The cultivated bean sprouts are healthy and can be grown for 3 days, and the bean sprouts contain no harmful ingredients to human health and can be reproduced without the smell of soybeans, so they can consume all the nutrients. High marketability of bean sprouts.

As described above, according to the present invention, there is no fear that the bean sprouts may decay due to the bacteriostatic action of chlorella and the antimicrobial action of the minerals eluted in the growing water, and the clean and pollution-free bean sprouts can be grown without using any chemicals. By continuing to use the planting water without discarding it, the amount of planting water is reduced and the water burden is economically reduced.

In addition, it is possible to cultivate bean sprouts without seed by the change of pH value of growing water and aspergillus added to the water, and to save time and labor of cutting bean sprouts, it is possible to efficiently produce large quantities of bean sprouts at home and in large restaurants. Easy to handle

In addition, it is possible to reproduce because there is no soybean odor, so if you do not learn it, enzymes, various vitamins, minerals, amino acids, and isophrabons such as Genistein and Dyzein, which are known as alternative therapy for antioxidant, anticancer and osteoporosis It can be consumed as it is without loss, so that the sick, the elderly, children, men and women can be promoted by the health of bean sprouts.

In addition, there are no harmful ingredients to the human body, and it is not harmful to food, which is good for health, and it is easy to store long-term at low temperature, and there is no seedling and small root, so it has good marketability.

Claims (2)

Selected washed and dehydrated soybeans are immersed in edible Chlorella cultures of 3-4 times the amount of soybeans adjusted to the concentration range of 0.1-10.0% and absorbed chlorella into soybeans at a temperature of 20 ℃ ± 5 ℃ for 18-24 hours. Soaked and put in a growing container, After 24 hours by adding 0.8-10% by weight of solid silicate to the water, the Aspergillus enzyme solution, which is effective for the decomposition of cellulose, was added to the water eluted with minerals. How to grow seedless bean sprouts, characterized in that removed The method of cultivating reproductive bean sprouts according to claim 1, wherein the addition amount of the Aspergillus enzyme liquid added to the cultivated water eluted to the mineral is 0.3 to 0.5% by weight relative to the cultivated water.