KR20070063468A - Process for producing plant/soil activation liquid and method of using the same - Google Patents

Abstract

A phytogenic fermentation material composed of an enzyme and an enzyme-producing useful microbe together with brown sugar produced from sugar cane is placed in a mineral ion water utilizing concentrated sulfuric acid, and symbiotic incubation thereof is carried out under aerobic conditions preferably at about 25°C. Foliar application and/or soil perfusion with the thus produced plant/soil activation liquid is carried out at the stage after saccharolysis but before initiation of putrefaction-fermentation, preferably at the stage of alcohol fermentation.

Description

Production method and use method of plant, soil active liquid {PROCESS FOR PRODUCING PLANT / SOIL ACTIVATION LIQUID AND METHOD OF USING THE SAME}

The present invention provides a method for producing a plant / soil active liquid which can improve the yield, taste, appearance, etc. of harvests such as fruits, vegetables, and grains by foliar spraying or soil irrigation, or promote plant growth or health condition. It is about how to use.

Conventionally, various fertilizers and pesticides have been commercially available, but even in the case of growing crops using the fertilizer and pesticides, a lot of serial disturbances occur.

Therefore, in order to solve the above problems, the present invention can avoid serial disturbance, and as a result, can improve the yield, taste, appearance, etc. of crops, fruits, vegetables, grains, and the like, or promote the growth of plants. It is also an object of the present invention to provide a method for producing a plant and soil active liquid and a method for using the same, which are satisfactory in terms of safety and economy.

In order to solve the above problems, the invention of claim 1 is to put a vegetable fermentation product consisting of a combination of enzymes and useful microorganisms yielding enzymes into mineral ionized water using concentrated sulfuric acid together with brown sugar prepared from sugar cane It is a manufacturing method of the plant and soil active liquid characterized by cultivating in air under the condition.

Invention of Claim 2 is a manufacturing method of the plant and soil active liquid characterized by culturing at around 25 degreeC in the manufacturing method of the plant and soil active liquid of Claim 1.

The invention according to claim 3 is characterized in that the plant and soil active liquids prepared by the method according to claim 1 or 2 are glycosylated, followed by foliar spraying and / or soil watering before commencement of decay fermentation. It is a method of using the plant and soil active liquid which are used.

The invention according to claim 4 is a method of using the plant / soil active liquid, wherein the foliar spraying and / or soil watering are carried out in the step of alcohol fermentation in the method of using the plant / soil active liquid according to claim 3. .

Spraying pesticides also kills the soil bacteria, which in turn reduces the number of vitamins and enzymes that the soil produces. In addition, continuous cropping of the same crop results in serial disturbances that lack certain vitamins, minerals and effective trace elements.

Therefore, using the plant and soil active liquid of the present invention, useful microorganisms are actively active to increase soil bacteria and at the same time, abundantly supplied with abundant minerals such as calcium and potassium, thereby improving the growth of plants. . In addition, unlike conventional pesticides, it can be satisfied in terms of safety.

BRIEF DESCRIPTION OF THE DRAWINGS It is a figure explaining the fermentation stage and usage criteria of a plant and soil active liquid.

First, the starting raw material of a plant and soil active liquid is demonstrated.

As a plant fermentation product, a combination of enzymes and useful microorganisms producing enzymes is used.

As an enzyme, it is preferable to use the extract extracted from a fruit and a plant, and as a fruit and a plant, grape, a pineapple, an apple, a pear, a melon, a strawberry, loquat, a fig, a banana, garlic, a kidd aloe, a carrot, a cabbage, a plum, Peaches, calendula, saffron, raspberries, sour bifa, scattered grapes, papayas, akebia, corkscrews and wild peach are useful. In addition, it is good to use a small amount of raspberries, sour biscuits, scattered grapes, papaya, akebi, cannabis, and wild peach.

Cereals can also be used as a source of enzymes. For example, hetoboro, soybean, soybean, malt, rice, corn starch and the like are used. Also, soybeans or corn starch should be used without genetic modification.

As useful microorganisms for producing enzymes, wild yeast, lactic acid bacteria, koji bacteria, naphtha bacteria, rice ear seed species and the like are used.

Moreover, it is good to add VE, VC, selenium yeast, etc. as a coenzyme component, matcha green tea, sucrose, a vitamin, a mineral, a tolerable material, etc.

The vegetable fermentation product (semi-dry powder form) marketed by the applicant of this application, Sanroute Co., Ltd. (Fujieda City, Shizuoka Prefecture) as the brand name "enzyme source" includes the above-mentioned raw materials (including other good raw materials), The following component analysis data (an example) is shown. Although this "enzyme source" is sold as a health food, it can be used as a vegetable fermentation product in the manufacturing method of the plant and soil active liquid of this invention. In particular, "enzyme source" is a preferable raw material in that it has both the advantages as a liquid (rich in enzymes, microorganisms and fermentation products) and the advantages as a powder (stable enzyme titer).

In addition, this commercially available "enzyme source" has been subjected to heat sterilization in order to make it drinkable. However, the present invention relates to a plant and soil active liquid, and does not necessarily need to be heat treated. Without heat treatment, microbial activity is thought to be more active.

moisture  15.1 wt% protein   2.0 wt% Geology   1.0 wt% fiber   0.2 wt% Ash   0.2 wt% Sugar  81.5 wt% energy  344 kcal / 100g (per day: about 6-10g = about 11.8-34.4 kcal) Amylase titers 2.7 × 10 ³ units / g Protease titers  110 units / g Yeast 2.5 × 10 ⁷ / g Lactobacillus Count 4.0 × 10 ⁶ / g

Brown sugar is prepared from sugar cane in the usual way. Therefore, when using a commercially available thing, only the sugar cane which was described in the raw material name is used. 100% sugar cane is good. Brown sugar is not only a nutrient source for microorganisms due to the breakdown of sugars, but also for other microorganisms. Examples include carbohydrates, plant fiber, vegetable protein, vitamins and minerals. Moreover, when brown sugar other than sucrose, molasses, and sugar cane was used, useful plant and soil active liquids could not be prepared.

Mineral ionized water with concentrated sulfuric acid is used. It is preferable to use the mineral ion water which melt | dissolved mica with concentrated sulfuric acid, and melt | dissolved in water in the state which ionized sufficient amount of mineral powder. This is because minerals act as coenzymes. In this invention, as mineral ionized water, the brand name "Shimarox" marketed by Shimanishi Corporation can be used, for example.

One highly suitable method for producing plant and soil active liquids is described.

The compounding ratio of a starting raw material is as follows.

In addition, the pH needs to be maintained to the extent that microorganisms can survive. In the present invention, since mineral ionized water using concentrated sulfuric acid is used, acidity of pH = 5 or less is generally considered to have an adverse effect on the activity of microorganisms, but according to the applicant, microorganisms have a strong acidity of about pH = 2.2. Survival was confirmed.

  Enzyme 10 g 20 g 50 g 100 g 200 g   Brown sugar 300 g 600 g 1.5 kg 3 kg 6 kg   Clear water 500 mL 1 L 2.5 L 5 L 10 L   Shimarox 0.2 mL 0.4 mL 1 mL 2 mL 4 mL

The order is as follows:

 (1) Boiled clear water (no bleach) is placed in a nonmetallic container, cooled to 70 to 80 ° C, and then "Shimarox" (mineral ionized water) is added to the container.

 (2) In addition, brown sugar (100% sugar cane) is added to a non-metallic container and dissolved, and it is left to cool.

 (3) Put an "enzyme source" (vegetable fermented product) into a container different from the above (1), and dissolve it with a suitable amount of clear water.

 (4) After the temperature of said (2) falls to 30-35 degreeC, the liquid of the "enzyme source" manufactured by said (3) is put into a nonmetallic container, and mixed. Care should be taken in temperature control since mixing at high temperatures will inactivate the enzyme.

 (5) Cover the inlet of the nonmetallic container with a covering cloth. Covering with this cloth is to cultivate microorganisms under aerobic conditions.

 (6) After that, stir about once a day. It is good to keep temperature at about 25 degreeC.

If culturing is continued, fermentation advances as shown in FIG.

That is, glucose or fructose is first produced by glycolysis, and higher alcohols and amino acids are produced by alcohol fermentation after fermentation proceeds. As the fermentation proceeds further, acetic acid is produced by acetic acid fermentation.

In addition, when the fermentation is in progress, the fine bubbles rise to rise to the surface of the culture solution. As a criterion of completion, glycolysis progresses, and in some cases, useful microorganisms, especially white colonies of yeast, can be observed that there is a gradual presence or a thin film of white spread, but in addition to the sweet smell, it has a smell of sweet orange and sweet. Sometimes it smells like sour lactic acid.

The completion period also varies depending on the temperature of the culture medium, but if it is maintained at about 25 ℃ is about 2 weeks.

The period of preservation after completion is up to the acetic acid fermentation step, and then the decay fermentation proceeds, and thus it cannot be used as a plant and soil active liquid. In addition, in the acetic acid fermentation step, the culture medium exhibits only the same function as wood vinegar even when used as a plant and soil active liquid, and therefore, a preferred time of use is an alcoholic fermentation step with strong activity.

Specific preservation period is 4 to 5 months in spring, autumn and winter, and 3 months even in summer when refrigerated. In addition, during this storage period, it is important to maintain aerobic conditions and to avoid mixing of foreign substances.

The plant-soil active liquid prepared as described above is placed in a non-metallic container and covered with an air permeable membrane, so that only air can be maintained without passing water. Therefore, it can export to a distribution channel as a product in that state.

Explain how to use plant and soil active liquids.

Representative methods of use include foliar spraying and soil irrigation (sprinkling directly on soil), but it is also useful to immerse seeds in plant and soil active liquids in advance.

In either case, use after diluting the plant or soil active solution with water. When it is made from heat-treated vegetable fermented products, in the case of foliar spraying, it is 800 to 1200 times for various seedlings such as rice, fruits such as apples, cherries, pears, kiwis, strawberries, vegetables such as carrots and spinach, and tea. , About 400 to 700 times for flowers such as Turkish bellflower, carnation, 500 to 100 times for various seedlings, and about 1000 to 1250 times for fruits, vegetables, tea, and flowers. It is confirmed. If the heat treatment is not performed, the activity of the microorganism becomes more active, so it is considered that it is better to use the diluted 1.2 to 1.3 times.

In addition, the soil irrigation is not limited to cultivating paddy fields, but also includes flowers, planters, and vegetable gardens.

 (Example 1)

Comparison of Emergence Status of Rice (Koshihikari) (2002)

The following materials were used.

Test  material  Properties of the material  Dilution factor  A (this invention) `` Super ER '' (brand name) "Enzyme source" and brown sugar are placed in mineral ionized water using concentrated sulfuric acid and cultured under aerobic conditions      1,000 times  B `` Amiclo '' (brand name)  Amino acid fertilizer marketed by Fukyo Kakuku Kogyo Co., Ltd.       500  C water   -     -

In addition, "super ER" is used also in Example 2 or later.

1,000 rice seeds (Koshihikari) per treatment zone were treated in March 2002 under the following conditions.

Soaked seeds: March 1 to 8 (15 ° C × 8 days)

Germination promotion: March 9 to 10 (30 ℃ × 2 days)

Survey: March 11

As a result, the emergence situation was as follows.

Germination rate Test Vigorous germination Medium germination   No germination     Germination rate High ↕ low A      185      791       24      97.6% B       86      878       36      96.4% C       71      823      106      89.4%

From these results, it was confirmed that the germination rate and the degree of germination of rice seed became clear when the plant and soil active liquid of this invention were used. The effect may be thought to be that the germination inhibitor is decomposed by the enzymatic reaction, the absorption of rice seed is improved, or both of the above functions are acted on.

 (Example 2)

Growth test of rice seedlings (2002)

On April 12, Koshihikari was sown 140 g / box, and the following materials were sprayed once in a greening machine (April 19 to 120).

Test Spraying method Super ER amount × Quantity 1 box spread rate D-1 Shedding  250 mL × 250 L 2000 mL D-2 Spray Spray (Low)  20 mL × 10 L 100 mL D-3 Spray Spray (Medium)  40 mL × 40 L 200 mL D-4 Spray Spray (Plenty)  60 mL × 60 L 300 mL D-0 - - -

When the seedlings were examined, the seedlings of the test zone (D-1) and the spray-spray test zones (D-2, 3, 4), which had been spilled into the soil, were slightly colored than the seedlings of the non-treated zone (D-0). Fade It is thought that this is because the metabolism of seedlings is increased.

In the sprayed test zone, the spray spraying test zones (D-2, 3, 4) had the seedling leaves upright than the test zone (D-1) flowed into the soil. In addition, the more spraying amount, the more the uprights became.

 (Example 3)

Comparative test of the growing situation of rice (2003)

In Test Zone E, the treatment was as follows.

 (1) Before planting rice seed (Koshihikari) in the nail, it was immersed in 1000 times dilution (about 10 degreeC) of super ER for 24 hours. At this time, in order to provide sufficient water and oxygen, rice seeds were immersed to such an extent that they did not overlap each other (that is, rice seed and diluent = 1.2 or more).

 (2) Ten days prior to planting in the nails, 500-fold dilutions of the Super ER were foliarly sprayed.

 (3) After 1 month from the planting season, the second leaf surface was sprayed with the same dilution as the above (2).

 (4) Just before the harvest, a third foliar spray was applied with the same dilution as in (2).

Although the test zone F is an untreated zone (without using a super ER), the test zone F is located near the test zone E, so that the super ER may have flowed slightly from the test zone E.

Test zone G is an untreated zone like test zone F. However, it was set as a place known as first place in the area.

In addition, for comparison, the amount of seeding persimmon seed per area in each test zone was the same.

Moreover, when the growth situation just before harvest was compared, it was as follows.

E (healthy) F (half collapsed) G (fallen)  5th node length          4.8         5.0         11.5  4th node length          8.0        11.0         15.5  (Sum)        (12.0)       (16.0)        (27.0)  Length of third segment         16.0        17.5         26.5  2nd node length         74.0        73.5         63.5  (Sum)        (90.0)       (91.0)        (90.0)  Rice Stem Length + Rice Ear Length        102.0       107.0        117.0  Rice quantity         32        20         34  The number of ear stems         10 things         8          8  Rice seedling        107        75         98  prepare        111%        78%        100%

Mainly, the total length differs due to the difference between the fourth and fifth segment lengths.

Although we were concerned about the damage caused by the typhoon in September 2003, it can be considered that the damage was prevented to a minimum at the treatment area.

 (Example 4)

Turkish bellflower, carnation, apples, pears, kiwi, cherries, strawberries, apples, carrots, spinach, tea, etc. have been reported that the yield, taste, appearance, etc. of the present invention have been improved. have.

Plant and soil active liquids produced by the method of the present invention, alcohol is produced when the fermentation proceeds, but because concentrated sulfuric acid is inevitably contained, it is not possible to drink, so it is not a subject of the liquor tax method. In addition, what is easily available is used as a starting material. Therefore, the plant and soil active liquid manufactured by the method of this invention can be provided in low cost.

In addition, the plant / soil active liquid produced by the method of this invention is clearly distinguished from the chemical fertilizer which concerns about the environmental pollution by the conventional residue, and is an environmental conservation type.

Claims (4)

A method of producing a plant and soil active liquid, wherein a vegetable fermentation product comprising an enzyme and a useful microorganism for producing an enzyme is mixed with brown sugar prepared from sugar cane in mineral ionized water using concentrated sulfuric acid and cultured under aerobic conditions. The method for producing a plant and soil active liquid according to claim 1, wherein the vegetable fermented product is cultured at about 25 ° C. A method of using a plant / soil active liquid, wherein the plant / soil active liquid prepared by the method described in claim 1 or 2 is sprayed with foliar and / or soil irrigation before the start of the decay fermentation after glycolysis. The method of using a plant / soil active liquid according to claim 3, wherein foliar spraying and / or soil watering are carried out at the stage of alcohol fermentation.

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