KR20090048902A - Soaking liquid of seed for sprout-vegetable - Google Patents
Soaking liquid of seed for sprout-vegetable Download PDFInfo
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- KR20090048902A KR20090048902A KR1020070114999A KR20070114999A KR20090048902A KR 20090048902 A KR20090048902 A KR 20090048902A KR 1020070114999 A KR1020070114999 A KR 1020070114999A KR 20070114999 A KR20070114999 A KR 20070114999A KR 20090048902 A KR20090048902 A KR 20090048902A
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- 239000007788 liquid Substances 0.000 title claims abstract description 33
- 238000002791 soaking Methods 0.000 title claims description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 74
- 239000000417 fungicide Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 150000004665 fatty acids Chemical class 0.000 claims description 8
- 239000012676 herbal extract Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 239000000645 desinfectant Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000004094 surface-active agent Substances 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- -1 Polyoxy Polymers 0.000 claims description 5
- 230000000844 anti-bacterial effect Effects 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 239000000469 ethanolic extract Substances 0.000 claims description 4
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims description 3
- 229920002101 Chitin Polymers 0.000 claims description 3
- 239000003242 anti bacterial agent Substances 0.000 claims description 3
- 150000002314 glycerols Chemical class 0.000 claims description 3
- 229920000223 polyglycerol Polymers 0.000 claims description 3
- 235000010965 sucrose esters of fatty acids Nutrition 0.000 claims description 3
- 239000001959 sucrose esters of fatty acids Substances 0.000 claims description 3
- FZIPCQLKPTZZIM-UHFFFAOYSA-N 2-oxidanylpropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FZIPCQLKPTZZIM-UHFFFAOYSA-N 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000005977 Ethylene Substances 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- AVMNFQHJOOYCAP-UHFFFAOYSA-N acetic acid;propanoic acid Chemical compound CC(O)=O.CCC(O)=O AVMNFQHJOOYCAP-UHFFFAOYSA-N 0.000 claims 1
- 229920001542 oligosaccharide Polymers 0.000 claims 1
- 150000002482 oligosaccharides Chemical class 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000004599 antimicrobial Substances 0.000 abstract description 9
- 230000000855 fungicidal effect Effects 0.000 abstract description 4
- 241000220259 Raphanus Species 0.000 description 21
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 21
- 244000005700 microbiome Species 0.000 description 19
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 14
- 235000013305 food Nutrition 0.000 description 7
- 235000019260 propionic acid Nutrition 0.000 description 7
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 241000411851 herbal medicine Species 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- 206010016952 Food poisoning Diseases 0.000 description 4
- 208000019331 Foodborne disease Diseases 0.000 description 4
- 239000003899 bactericide agent Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000035784 germination Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 240000004658 Medicago sativa Species 0.000 description 3
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010992 reflux Methods 0.000 description 3
- 229920001214 Polysorbate 60 Polymers 0.000 description 2
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000012364 cultivation method Methods 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241000272194 Ciconiiformes Species 0.000 description 1
- 241001572175 Gaza Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 235000014220 Rhus chinensis Nutrition 0.000 description 1
- 244000097577 Rhus javanica Species 0.000 description 1
- 235000010889 Rhus javanica Nutrition 0.000 description 1
- 241001618264 Rubus coreanus Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000001522 Terminalia chebula Species 0.000 description 1
- YBCVMFKXIKNREZ-UHFFFAOYSA-N acoh acetic acid Chemical compound CC(O)=O.CC(O)=O YBCVMFKXIKNREZ-UHFFFAOYSA-N 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 230000032770 biofilm formation Effects 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 1
- 229940077239 chlorous acid Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000006353 environmental stress Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 210000004195 gingiva Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012543 microbiological analysis Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- SXBRULKJHUOQCD-UHFFFAOYSA-N propanoic acid Chemical compound CCC(O)=O.CCC(O)=O SXBRULKJHUOQCD-UHFFFAOYSA-N 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/08—Immunising seed
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/02—Germinating apparatus; Determining germination capacity of seeds or the like
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/04—Arranging seed on carriers, e.g. on tapes, on cords ; Carrier compositions
- A01C1/046—Carrier compositions
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Soil Sciences (AREA)
- Health & Medical Sciences (AREA)
- Physiology (AREA)
- Pretreatment Of Seeds And Plants (AREA)
Abstract
본 발명은 새싹채소 씨앗 불림액에 관한 것으로 보다 상세하게는 새싹채소 씨앗 불림액에 있어서, 천연살균제 또는 천연항균제가 포함되는 새싹채소 씨앗 불림액에 관한 것이다.The present invention relates to a sprout vegetable seed soak liquid, and more particularly, to a sprout vegetable seed soak liquid, to a sprout vegetable seed soak liquid containing a natural fungicide or a natural antimicrobial agent.
본 발명은 미생물적으로 안전한 새싹 채소를 재배하기 위한 씨앗 불림액 제공을 목적으로 한다.The present invention aims to provide a seed soak for cultivating microbially safe sprout vegetables.
새싹채소, 씨앗, 불림액 Seedlings, seed, and soak
Description
본 발명은 새싹채소 씨앗 불림액에 관한 것으로 보다 상세하게는 새싹채소 씨앗 불림액에 있어서, 천연살균제 또는 천연항균제가 포함되는 새싹채소 씨앗 불림액에 관한 것이다.The present invention relates to a sprout vegetable seed soak liquid, and more particularly, to a sprout vegetable seed soak liquid, to a sprout vegetable seed soak liquid containing a natural fungicide or a natural antimicrobial agent.
새싹채소는 싹채소 또는 새싹채소라고도 하며, 씨앗을 물에 침지시켜 짧은 기간 동안에 종자에서 발생하는 싹을 키워 생육 초기의 어린 배축(胚軸)과 떡잎을 식용으로 하거나 숙근초 등의 뿌리나 줄기를 묻어 움을 트게 하여 그 싹을 식용으로 하는 채소의 총칭으로써 콩나물콩에 물을 공급하여 재배한 콩나물, 무씨에 물을 공급하여 재배한 무순 등이 주변에서 쉽게 볼 수 있는 새싹채소이다.Sprout vegetables are also called sprout vegetables or sprout vegetables, and the seeds are soaked in water to cultivate the seeds that develop from the seeds for a short period of time. As a general term for vegetables that grow and grow their sprouts, bean sprouts grown by supplying water to bean sprouts beans and radish sprouts grown by supplying water to radish are easily seen vegetables.
새싹채소는 먼저 씨앗을 일정시간, 대략적으로 8시간 정도 물에 불린 후, 불린 씨앗을 물이 잘 배수되는 용기에 넣고 용수를 공급하여 재배한다. 씨앗으로부터 새싹을 재배하면, 재배된 새싹채소는 최초 새싹 씨앗에는 없는 여러 가지 유기물이 생성될 수 있어 새싹채소에 대한 관심이 증가하고 있다.Sprout vegetables are first sown seeds for a certain time, approximately 8 hours, then cultivated by placing the seeds in a well-drained container. When sprouts are grown from seeds, the growing sprout vegetables can produce a variety of organic matter not found in the first sprout seeds, increasing the interest in sprout vegetables.
씨앗으로부터 새싹 재배는 주로 21∼25℃의 온도와 높은 습도 조건에서 실시되는데, 이러한 조건은 새싹 재배에 유리한 조건이 되지만 동시에 미생물이 성장 할 수 있는 좋은 환경조건이 된다. 실제로 연구보고에 의하면 싹눈을 띄우기 위해 씨앗을 물과 같은 불림액에서 불림(soaking)하는 동안에 미생물의 성장이 계속적으로 일어나 10배 정도의 미생물 증가가 발생하며, 또한 재배시 사용되는 용수에도 106 cfu/ml 정도의 미생물이 존재하여 새싹채소 재배과정에서도 계속적인 미생물이 성장하는 것으로 알려져 있다. 시판중인 새싹채소를 구입하여 분석하였을 경우에도 104 cfu/ml 이상의 미생물이 검출되는 것으로 알려져 있다. 따라서 새싹채소는 인체에 유해한 미생물이 존재할 경우 식중독을 유발한 큰 가능성이 있으며 실제로 유해한 미생물이 함유된 새싹채소를 섭취한 후 여러 건의 식중독 사고가 보고되고 있다.Sprout cultivation from seeds is carried out mainly at a temperature of 21-25 ° C. and high humidity conditions, which are favorable conditions for sprout cultivation, but at the same time are good environmental conditions for microorganisms to grow. And in fact, according to research reported in the seeds to offset the ssaknun in called liquid such as water, called (soaking) the growth of micro-organisms continue to arise microorganisms increased 10 times during the occurrence, and even water used during cultivation 10 6 cfu It is known that microorganisms of about / ml exist, so that microorganisms grow continuously even during sprout vegetable cultivation process. It is known that more than 10 4 cfu / ml of microorganisms can be detected even when a commercial sprout vegetable is purchased and analyzed. Therefore, sprout vegetables have a great possibility of causing food poisoning when there are harmful microorganisms present, and several food poisoning accidents have been reported after ingesting sprout vegetables containing harmful microorganisms.
이러한 새싹채소에 의한 식중독 사고를 예방하기 위해서 미국의 경우, 새싹채소에서 인체에 유해한 미생물을 사멸시키려는 다양한 연구가 진행되었었지만 살균의 효율성이 살균제의 농도, 처리시간, 온도 등 다양한 변수에 의하여 변화될 수 있기 때문에 아직까지 일회적인 처리에 의해 큰 효과를 본 경우는 없는 것으로 알려져 있다. 또한 미국 식품의약국(FDA Food and Drug Administration, FDA)에서 농산물의 살균에 사용될 수 있도록 허가된 살균제인 아염소산(chlorous acid) 등을 재배된 새싹에 처리하여(Post-Harvest Treatment) 효과를 유도하는 기술에 대한 연구가 주로 진행되고 있다. In order to prevent food poisoning caused by sprout vegetables, various studies have been conducted in the United States to kill microorganisms harmful to humans in sprout vegetables, but the effectiveness of sterilization can be changed by various variables such as concentration, processing time and temperature of germicide. As a result, it is known that no significant effect has yet been seen by a one-time treatment. In addition, chlorous acid, a fungicide approved by the US Food and Drug Administration (FDA) for sterilization of agricultural products, is used to induce post-harvest treatment effects. Research on technology is mainly in progress.
그러나 다양한 연구에도 불구하고 새싹채소에 대한 식품학적 안전성은 완전히 달성되지 못한 것으로 생각된다. 이는 특히 새싹의 입체적인 구조에 기인하기도 한다. 챠코스키 등은 주름진 알팔파 씨앗은 많은 수의 호기성 미생물이 주름진 표면에 존재하기 때문에 평평한 알팔파 씨앗에 비하여 살균하기가 어렵다고 보고하였으며(Charkowski, A. O., Sarreal, C. Z., Mandrell, R. E. 2001. Wrinkled alfalfa seeds harbor more aerobic bacteria and are more difficult to sanitize than smooth seeds. J. Food Prot. 64:1292-1298.), 이토 등은 인위적으로 접종된 씨에서 자란 무순에 대한 미생물 분석 결과 내부 조직과 떡잎에서 위해 미생물인 E. coli O157:H7을 검출할 수 있었다고 하여 씨앗 상태에서의 원활한 살균이 일어나지 않았다고 하였다( Itoh, Y., Y. Sugita-konishi, F. Kasuga, M. Iwaki, Y. Hara-kudo, N. Saito, Y. Noguchi, H. Konuma, and S. Kumagai. 1998. Enterohemorrhagis Escherchia coli O157:H7 present in radish sprouts. Appl. Environ. Microbiol. 64:1532-1535.). However, despite various studies, it seems that the food safety of shoot vegetables is not fully achieved. This is especially due to the three-dimensional structure of the shoots. Chakoski et al. Reported that wrinkled alfalfa seeds are more difficult to sterilize than flat alfalfa seeds because a large number of aerobic microorganisms are present on the wrinkled surface (Charkowski, AO, Sarreal, CZ, Mandrell, RE 2001. Wrinkled alfalfa seeds harbor more . aerobic bacteria and are more difficult to sanitize than smooth seeds J. Food Prot 64:.. 1292-1298), Ito et artificially microbiological analysis for microorganisms within the organization and for the cotyledon radish sprout grown from inoculated seeds E Coli O157: H7 could be detected, indicating that smooth sterilization did not occur in the seed state (Itoh, Y., Y. Sugita-konishi, F. Kasuga, M. Iwaki, Y. Hara-kudo, N. Saito). , Y. Noguchi, H. Konuma, and S. Kumagai. 1998. Enterohemorrhagis Escherchia coli O157: H7 present in radish sprouts.Appl. Environ.Microbiol. 64: 1532-1535.).
이외에도 많은 연구자들이 물리적으로 접근하기 어려운 씨앗 표면에 부착된 미생물의 경우 수용액 상태 살균제의 효과가 저감된다고 하였다(Smoot, L. M., and M. D. Pierson. 1998. Influence of environmental stress of Listeria moncytogenes to Buna-Nrubber and stainless steel. J. Food Prot. 61:1286-1292. ; Villarreal, M.E., Baker, R.C. and Pegenstein, J.M. 1990. The incidence of Salmonella on poultry carcasses following the use of slow release chlorine dioxide (Alcide). J. Food Prot. 53:464-467. ; Zottola, E. A. 1994. Microbial attachment and biofilm formation: a new problem for the food industry. Food Technol. 48:107-114.). 이는 액체 상태의 살균제는 인체에 유해한 미생물이 씨앗의 주름진 부위에 존재할 경우 수용액의 특성인 표면장력 때문에 미생물에 대한 접촉이 어렵기 때문인 것으로 알려져 있다.In addition, many researchers have found that microorganisms attached to the surface of seeds that are physically inaccessible reduce the effectiveness of aqueous disinfectants (Smoot, LM, and MD Pierson. 1998. Influence of environmental stress of Listeria moncytogenes to Buna-Nrubber and stainless steel.J. Food Prot. 61: 1286-1292 .; Villarreal, ME, Baker, RC and Pegenstein, JM 1990. The incidence of Salmonella on poultry carcasses following the use of slow release chlorine dioxide (Alcide). J. Food Prot. 53: 464-467. ; Zottola, EA 1994. Microbial attachment and biofilm formation: a new problem for the food industry. Food Technol. 48: 107-114.). This is because liquid fungicides are known to be difficult to contact with microorganisms due to the surface tension, which is a characteristic of aqueous solutions, when microorganisms harmful to the human body are present in wrinkled portions of seeds.
본 발명은 미생물적으로 안전한 새싹 채소를 재배하기 위한 씨앗 불림액 제공을 목적으로 한다.The present invention aims to provide a seed soak for cultivating microbially safe sprout vegetables.
본 발명은 새싹채소를 재배하기 위한 씨앗을 침지시키는 새싹채소 씨앗 불림액에 있어서, 천연살균제, 천연항균제 중에서 선택된 어느 하나 이상이 포함되는 새싹채소 씨앗 불림액을 제공하고자 한다.The present invention is to provide a sprout vegetable seed soak liquid containing any one or more selected from a natural bactericide, a natural antimicrobial agent in the soak vegetable seed soak liquid for immersing seeds for cultivating sprout vegetables.
한편 본 발명의 새싹채소 씨앗 불림액에 있어서, 천연살균제, 천연항균제 중에서 선택된 어느 하나 이상이 포함되는 새싹채소 씨앗 불림액에 계면활성제를 추가로 더 첨가함으로써 상기 천연살균제, 천연항균제 중에서 선택된 어느 하나 이상이 씨앗의 표면에 골고루 분산되도록 하여 씨앗 표면에 존재하는 미생물을 살균하거나 미생물의 성장을 억제시킬 수 있는 새싹채소 씨앗 불림액을 제공하고자 한다.Meanwhile, in the shoot vegetable seed soak solution of the present invention, at least one selected from the natural bactericide and the natural antimicrobial agent by further adding a surfactant to the sprout vegetable seed soak solution containing any one or more selected from natural bactericides and natural antimicrobial agents. By dispersing the seeds evenly on the surface of the seeds to sterilize the microorganisms present on the surface of the seed or to provide a sprout seed seed liquid that can inhibit the growth of microorganisms.
본 발명은 최근 사회적으로 문제가 되고 있는 다양한 식중독 사고를 예방하기 위한 새싹 식품 생산에 효과적으로 사용될 수 있는 위해미생물 살균 기술에 관한 내용이다. 이 기술 및 조성물이 널리 사용될 경우 안전 새싹의 재배기술로 국민의 식생활 안전을 보다 향상시킬 수 있어 국민건강에 이바지 할 수 있을 것이다.The present invention relates to a harmful microbial sterilization technology that can be effectively used in the production of sprout food for preventing various food poisoning accidents that are recently socially problematic. If this technology and composition is widely used, the technology of safe sprout cultivation can improve the dietary safety of the people, which will contribute to national health.
본 발명은 새싹채소 씨앗 불림액을 나타낸다. The present invention represents sprout vegetable seed soak.
본 발명의 새싹채소 씨앗 불림액은 새싹채소 씨앗 불림액에 있어서, 천연살균제, 천연항균제 중에서 선택된 어느 하나 이상이 포함된다.Seed vegetable seed soak liquid of the present invention, sprout vegetable seed soak liquid, it contains any one or more selected from natural fungicides, natural antibacterial agents.
본 발명의 새싹채소 씨앗 불림액은 새싹채소 씨앗 불림액에 있어서, 정제수에 천연살균제, 천연항균제 중에서 선택된 어느 하나 이상이 포함된다.Seed vegetable seed soak liquid of the present invention, in the sprout vegetable seed soak liquid, the purified water contains any one or more selected from natural fungicides, natural antibacterial agents.
상기에서 천연살균제 및/또는 천연항균제는 인체에 무해한 것을 사용할 수 있다.Natural disinfectant and / or natural antimicrobial agent may be used that is harmless to the human body.
상기에서 천연살균제는 프로피온산(propionic acid), 아세트산(acetic acid), 시트릭산(citric acid) 중에서 선택된 어느 하나 이상을 사용할 수 있다.In the above natural disinfectant may be used any one or more selected from propionic acid (propionic acid), acetic acid (acetic acid), citric acid (citric acid).
상기에서 천연살균제는 프로피온산(propionic acid), 아세트산(acetic acid), 시트릭산(citric acid) 중에서 선택된 어느 하나 이상이 0.1∼10％ 포함될 수 있다.The natural disinfectant may include 0.1-10% of at least one selected from propionic acid, acetic acid and citric acid.
상기에서 천연항균제는 키토산, 키틴, 키토산올리고당, 한방추출물 중에서 선택된 어느 하나 이상을 사용할 수 있다. The natural antimicrobial agent may be any one or more selected from chitosan, chitin, chitosan oligosaccharide, and herbal extracts.
상기에서 천연항균제는 키토산, 키틴, 키토산올리고당, 한방추출물 중에서 선택된 어느 하나 이상이 0.1∼10％ 포함될 수 있다.The natural antimicrobial agent may contain 0.1-10% of at least one selected from chitosan, chitin, chitosan oligosaccharide, and herbal extracts.
상기 한방추출물은 한방재의 열수추출물, 에탄올추출물 중에서 선택된 어느 하나 이상을 사용할 수 있다.The herbal extract may use any one or more selected from the hot water extract, ethanol extract of the herbal medicine.
상기 한방추출물은 한방재의 열수추출물, 70％∼90％ 에탄올추출물 중에서 선택된 어느 하나 이상을 사용할 수 있다.The herbal extracts may use any one or more selected from hot water extracts of herbal medicine, 70% to 90% ethanol extracts.
상기 한방재의 열수추출물의 일예로서 환류냉각장치를 이용하여 100℃ 이상에서 2시간 이상 추출한 것, 바람직하게는 100℃∼120℃에서 2∼5시간 동안 추출한 것을 사용할 수 있다.As an example of the hot water extract of the herbal medicines, the extract may be used for 2 hours or more at 100 ° C. or more using a reflux condenser, preferably for 2 to 5 hours at 100 ° C. to 120 ° C.
상기 한방재의 에탄올추출물의 일예로서 70％∼90％ 에탄올을 용매로 하고 환류냉각장치를 이용하여 60℃ 이상에서 2시간 이상 추출한 것, 바람직하게는 80％ 에탄올을 용매로 하고 환류냉각장치를 이용하여 60∼80℃에서 2∼4시간 동안 추출한 것을 사용할 수 있다.As an example of the ethanol extract of the herbal medicine, 70% to 90% ethanol as a solvent and extracted at 60 ° C. or more using a reflux cooling device for 2 hours or more, preferably 80% ethanol as a solvent and using a reflux cooling device Extracted for 2 to 4 hours at 60 to 80 ℃ can be used.
상기 한방추출물의 재료인 한방재는 복분자(Rubus coreanus miquel), 가자육(Therminalia chebula Retz), 오배자(Rhus javanica), 삼지구엽초, 가중나무, 족도리, 가시박, 긴병꽃풀 중에서 선택된 어느 하나 이상을 사용할 수 있다.The herbal medicine, which is a material of the herbal extract, may be used any one or more selected from among bokbunja (Rubus coreanus miquel), Gaza (Therminalia chebula Retz), baeja (Rhus javanica), trichophyllum, weighting tree, foot foot, thorn gourd, and gingiva Can be.
본 발명의 새싹채소 씨앗 불림액은 씨앗 불림액에 포함된 천연살균제, 천연항균제 중에서 선택된 어느 하나 이상이 씨앗의 주름진 표면에까지 도달하여 씨앗 표면의 미생물을 살균 또는 미생물 성장을 억제시키기 위해 계면활성제를 추가로 더 포함될 수 있다.Seed vegetable seed soak solution of the present invention is added at least one selected from the natural disinfectant, the natural antimicrobial agent contained in the seed soak to reach the wrinkled surface of the seed to add a surfactant to sterilize the microorganisms on the surface of the seed or to inhibit microbial growth It may be further included as.
상기에서 계면활성제는 레시틴(Lecithin), 자당지방산에스테르(Sucrose Esters of Fatty Acids), 글리세린지방산에스테르(Glycerin Esters of Fatty Acids), 소르비탄지방산에스테르(Sorbitan Esters of Fatty Acids), 폴리옥시에틸렌 소르비탄지방산 에스테르, 폴리글리세린지방산에스테르 중에서 선택된 어느 하 나 이상을 사용할 수 있다.In the above surfactants, lecithin, sucrose esters of fatty acids, glycerin esters of fatty acids, sorbitan esters of fatty acids, polyoxyethylene sorbitan fatty acids Any one or more selected from esters and polyglycerol fatty acid esters can be used.
상기에서 계면활성제는 레시틴(Lecithin), 자당지방산에스테르(Sucrose Esters of Fatty Acids), 글리세린지방산에스테르(Glycerin Esters of Fatty Acids), 소르비탄지방산에스테르(Sorbitan Esters of Fatty Acids), 폴리옥시에틸렌 소르비탄지방산 에스테르, 폴리글리세린지방산에스테르 중에서 선택된 어느 하나 이상이 0.1∼10％ 포함될 수 있다.In the above surfactants, lecithin, sucrose esters of fatty acids, glycerin esters of fatty acids, sorbitan esters of fatty acids, polyoxyethylene sorbitan fatty acids Any one or more selected from esters and polyglycerol fatty acid esters may be included in an amount of 0.1 to 10%.
본 발명은 새싹채소 재배방법을 포함한다.The present invention includes a sprout vegetable cultivation method.
본 발명은 새싹채소 재배에 있어서, 상기에서 언급한 새싹채소 씨앗 불림액에 새싹채소 씨앗을 침지시켜 불리는 단계를 포함하는 새싹채소 재배방법을 포함한다.In the sprout vegetable cultivation, the sprout vegetable cultivation method includes a step called by immersing the sprout vegetable seeds in the above-mentioned sprout vegetable seed soak.
상기 새싹채소 재배시 새싹채소 씨앗을 상기에서 언급한 새싹채소 씨앗 불림액에 넣고 3∼10시간 동안 새싹채소 씨앗을 불릴 수 있다.When the sprout vegetable cultivation put sprout vegetable seeds in the above-mentioned sprout vegetable seed soak may be called sprout vegetable seeds for 3 to 10 hours.
상기 새싹채소 재배시 새싹채소 씨앗을 상기에서 언급한 새싹채소 씨앗 불림액에 넣고 20∼25℃에서 새싹채소 씨앗을 불릴 수 있다.When sprout vegetable cultivation put sprout vegetable seeds in the above-mentioned sprout vegetable seed soak may be called sprout vegetable seeds at 20 ~ 25 ℃.
상기 새싹채소 재배시 새싹채소 씨앗을 상기에서 언급한 새싹채소 씨앗 불림액에 넣고 상대습도 60∼90％의 습도에서 새싹채소 씨앗을 불릴 수 있다.When sprout vegetable cultivation put sprout vegetable seeds in the above-mentioned sprout vegetable seed soak may be called sprout vegetable seeds at a relative humidity of 60 to 90%.
상기 새싹채소 재배시 새싹채소 씨앗을 상기에서 언급한 새싹채소 씨앗 불림액에 넣고 온도 20∼25℃, 상대습도 60∼90％에서 3∼10시간 동안 새싹채소 씨앗을 불릴 수 있다.When sprout vegetable cultivation put sprout vegetable seeds in the above-mentioned sprout vegetable seed soaking liquid may be called sprout vegetable seeds for 3 to 10 hours at a temperature of 20 to 25 ℃, relative humidity 60 to 90%.
본 발명의 새싹채소 씨앗 불림액에 있어서, 다양한 성분, 함량으로 새싹채소 씨앗 불림액을 제조한바, 본 발명의 목적에 부합하는 새싹채소 씨앗 불림액을 얻기 위해서는 상기에서 언급한 성분, 함량의 조건을 포함하는 새싹채소 씨앗 불림액이 바람직하다.In the sprout vegetable seed soak liquid of the present invention, the sprout vegetable seed soak liquid prepared with various components, contents, in order to obtain the sprout vegetable seed soak liquid meets the object of the present invention, the conditions of the above-mentioned ingredients, content Sprout vegetable seed soaking liquid containing is preferable.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1><Example 1>
정제수에 프로피온산(propionic acid)를 첨가하여 프로피온산의 농도가 0.2％인 수용액을 얻었다. Propionic acid was added to the purified water to obtain an aqueous solution having a concentration of propionic acid of 0.2%.
<실시예 2><Example 2>
정제수에 프로피온산(propionic acid) 및 레시틴을 첨가하여 프로피온산의 농도가 0.2％이고, 레시틴의 농도가 0.2％인 수용액을 얻었다. Propionic acid and lecithin were added to the purified water to obtain an aqueous solution in which the concentration of propionic acid was 0.2% and the concentration of lecithin was 0.2%.
<시험예><Test Example>
실시예 1에서 제조한 수용액을 새싹채소 재배시 불림액으로 사용하고, 실시 예 2에서 제조한 수용액을 새싹채소 재배시 불림액으로 사용하고, 대조군으로서 정제수를 새싹채소 재배시 불림액으로 사용하고, 각각의 불림액에 무씨를 넣어 4시간 동안 불린 다음 다공질의 용기로 옮겨서 물을 공급하면서 25℃에서 총 4일간 재배하여 무순을 제조하였다.The aqueous solution prepared in Example 1 is used as a soaking liquid in sprout vegetable cultivation, the aqueous solution prepared in Example 2 is used as soaking liquid in sprout vegetable cultivation, and purified water is used as a soaking liquid in sprout vegetable cultivation as a control, Radish was added to each of the soaked liquid and soaked for 4 hours, and then transferred to a porous container, followed by cultivation at 25 ° C. for a total of 4 days while supplying water to prepare radish.
상기 각각의 불림액을 사용하여 제조한 무순에 대해 발아율, 무순에서의 미생물수에 대하여 측정하고 그 결과를 아래의 표 1에 나타내었다.The germination rate and the number of microorganisms in the no-irrection were measured for the radish prepared using the respective soaking liquids, and the results are shown in Table 1 below.
표 1. 무순의 발아율 및 미생물 수 Table 1. Germination Rate and Microbial Count of Radish
상기 표 1에서와 같이 실험결과 실시예 1의 불림액으로 불린 무씨로부터 재배한 무순, 실시예 2의 불림액으로 불린 무씨로부터 재배한 무순, 대조군으로서 정제수에 불린 무씨로부터 재배한 무순의 각 처리구간 발아율은 통계적으로 유의차가 없는 것으로 나타나 살균제 성분인 프로피온산의 첨가가 무순 재배시 아무런 영향을 주지 않는 것으로 나타났다.Experimental results as shown in Table 1, each treatment section of radish cultivated from radish cultivated in the soaked liquid of Example 1, radish cultivated from radish called simmered liquid of Example 2, radish cultivated from radish called purified water as a control The germination rate was not statistically significant, and the addition of the bactericide propionic acid had no effect on the cultivation.
한편 실시예 1의 불림액으로 불린 무씨로부터 재배한 무순, 실시예 2의 불림액으로 불린 무씨로부터 재배한 무순, 대조군으로서 정제수에 불린 무씨로부터 재배한 무순에 대해 씨앗의 아랫부분은 잘라내고 물로 한차례 세척한 후 인위적으로 접종된 병원성대장균 수와 일반세균의 총균수를 측정하였다. 그 결과, 물만으로 불림과정을 거친 대조군에서 병원성 대장균이 검출되었으나, 살균제로 프로피온산을 불림액에 첨가하여 씨앗을 불리고 재배한 실시예 1 및 실시예 2의 처리구에서는 검 출되지 않았다. On the other hand, the radish grown from radish seeded with the soaked liquid of Example 1, the radish grown from radish seeded with the soaked liquid of Example 2, and the radish grown from radish seeded with purified water as a control, the lower part of the seed was cut out once with water After washing, the number of artificially inoculated Escherichia coli and the total number of bacteria were measured. As a result, pathogenic E. coli was detected in the control group, which had been called water alone, but was not detected in the treatment groups of Examples 1 and 2, which were cultivated with seeds by adding propionic acid to the simmer solution as a fungicide.
또한 총균수에서도 물 만으로 불림과정을 거쳐 재배한 무순인 대조군에서는 104 cfu/g의 총균수를 나타내었지만, 프로피온산을 첨가한 불림액에서 씨앗을 불려서 재배한 무순인 실험구에서는 각각 103 cfu/g 및 102 cfu/g의 총균수를 나타내어 10배∼수십배 정도 적게 총균수가 검출되었다.Also, in random order in the control group grown through a process called water only in the total number of bacteria 10 4 although the total number of bacteria cfu / g, the old radish sprout experimentation grown methods take the seeds from called solution by the addition of acid, respectively 10 3 cfu / g and 10 2 cfu / g of the total number of bacteria was shown, 10 to 10 times less total bacteria were detected.
상기와 같은 시험결과로 인해 새싹채소의 씨앗을 본 발명의 새싹채소 씨앗 불림액에서 불린 후 새싹채소를 재배하면 인체에 유해한 미생물이 현저히 감소된 새싹채소를 얻을 수 있다.Due to the above test results, the seeds of the sprout vegetable are called in the sprout vegetable seed soaking liquid of the present invention, and the cultivation of the sprout vegetable can obtain a sprout vegetable with a significantly reduced microorganism harmful to the human body.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.
Claims (7)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371092A (en) * | 2012-04-28 | 2013-10-30 | 谷尚昆 | Method for applying chitin solution (powder), chitosan solution (powder) and chitosan solution (powder) nutrient solutions to water (mist) fruit and vegetable cultivation |
| CN108323509A (en) * | 2018-01-22 | 2018-07-27 | 马鞍山市全润农业科技有限公司 | A kind of seed soaking agent and preparation method thereof for vegetable seeds |
| KR20210040450A (en) | 2018-11-12 | 2021-04-13 | 오므론 가부시키가이샤 | Proximity sensor and assembly method of proximity sensor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371092A (en) * | 2012-04-28 | 2013-10-30 | 谷尚昆 | Method for applying chitin solution (powder), chitosan solution (powder) and chitosan solution (powder) nutrient solutions to water (mist) fruit and vegetable cultivation |
| CN108323509A (en) * | 2018-01-22 | 2018-07-27 | 马鞍山市全润农业科技有限公司 | A kind of seed soaking agent and preparation method thereof for vegetable seeds |
| KR20210040450A (en) | 2018-11-12 | 2021-04-13 | 오므론 가부시키가이샤 | Proximity sensor and assembly method of proximity sensor |
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