KR20120000457A - A method of cultivation soy bean sprout by using black garlic extract and the product thereby - Google Patents

Abstract

PURPOSE: A bean sprout culturing method using a black garlic extract, and bean sprouts using black garlic obtained therefrom are provided to use the black garlic extract from a bean soaking process throughout the whole cultivation processes. CONSTITUTION: A bean sprout culturing method using a black garlic extract comprises the following steps: age-fermenting black garlic at 55-80 deg C for 45 days; re-heating the fermented black garlic at 60 deg C for 48 hours, and vacuum-concentrating the black garlic at 80 deg C using a vacuum concentrator before filtering; dipping bean sprout beans in the obtained black garlic extract for 10 minutes, and soaking the beans in water for 30 minutes-2 hours; drying the water soaked bean sprout beans at 18-22 deg C for 3-4 hours in the shade, and transferring to a cultivation box; and watering the bean sprout beans with a mixture of 0.01-5wt% of black garlic concentrate and 95-99.99wt% of water once every 3-4 days.

Description

A method of cultivation soy bean sprout by using black garlic extract and the product hence}

The present invention relates to a bean sprout cultivation method using a black garlic extract concentrate, more specifically, to produce a bean sprout soybean sprout using a black garlic extract concentrate and then germinated through a soaking step so that the active ingredient of the black garlic can be absorbed By cultivating soybean sprouts by feeding the extract concentrate, it has the effect of preventing decay occurring during soybean sprout cultivation process and extending the preservation period after harvesting, and increasing the thickness and axial length of soybean sprout inner diameter without adding fertilizer and growth regulator used in conventional cultivation methods. The present invention relates to a method of cultivating eco-friendly pesticide free bean sprouts, which has excellent effects such as growth promotion and increase of nutrient content.

Bean sprouts are traditional foods that have been used since the Goryeo Dynasty. They are very popular foods that contain protein, minerals, fats, carbohydrates and vitamins. In particular, bean sprouts contain a large amount of aspartic acid, which is good for hangovers, and vitamin C, which prevents colds.

Bean sprouts are generally produced by hydroponic cultivation, and the nutrients necessary for germination and growth are grown by consuming only the nutrients owned by the bean itself. Therefore, the growing environment has a significant effect on the growth of bean sprouts. Phenomenon such as reduction of preservative effect will appear. For this reason, in the conventional bean sprout cultivation method, the growth of sprouts using stimulants, pesticides, preservatives, etc. are used to promote growth, which causes problems in food safety and public health.

Republic of Korea Patent No. 10-0443262 is known to grow soybean sprouts using green tea extract, Korean Republic Patent No. 10-04157 extract of herbal medicine, but these methods concentrate only on the cultivation method itself, soybean sprouts produced by the method Not only are there problems that have not been scientifically validated for differences in nutrition and functionality, but there are also no specific methods of cultivation.

The method of cultivating the clean bean sprouts after the soaking process of the natural garlic power and soybean sprouts, the germination and growth activity of soybeans, the roots, the torso and the crushed raw garlic crushed with garlic, to prevent rot, are registered in Korea. It is disclosed in the call.

On the other hand, black garlic is fermented raw garlic, which has 10 times higher antioxidant activity than regular garlic, and contains large amounts of S-arylcysteine, polyphenols, and sulfur compounds to prevent cancer, lower cholesterol, improve arteriosclerosis, and prevent aging. Although it has excellent advantages such as antibacterial and antibacterial properties, various product development and scientific functional assays using this extract are still insufficient.

Therefore, the present invention focuses on the fact that when extracts containing the efficacy of black garlic are separated in the germination and growth processes of soybean sprouts soybean sprouts are grown, value added bean sprouts containing the efficacy of black garlic can be developed. To complete.

Therefore, the present invention in view of the above problems from the soaking stage of the bean to the watering stage by using the black garlic extract in the cultivation process of soybean sprouts by supplying the nutrient source and black garlic active ingredients necessary for the growth of soybean sprouts, The purpose of the present invention is to provide a method of cultivating black garlic sprouts, which has increased functional and anti-sowing effect and productivity.

The object of the present invention is a soybean sprout cultivation method comprising a step called soybean sprouts bean and watering the bean sprouts bean, the soaking step of soaking the bean sprouts beans in black garlic extract for 1 to 3 hours and the bean sprouts 3 ~ Called drying step of repeating the drying step in the dark for 4 hours 6 to 8 times for 24 hours: watering step of transferring the bean sprouts beans to the growing box and watering black garlic extract or water at intervals of 3 to 4 hours: the bean sprouts After 3-4 days from the soaking stage of the soybeans, the soybean sprouts were mixed with soybeans, and the growth characteristics of the soybean sprouts were obtained.

Bean sprouts During soaking of soybeans, the active ingredients of black garlic are absorbed by soybeans to improve germination rate and obtain soybean sprouts with increased polyphenols, vitamin C and protein content, which are the active ingredients of black garlic. There is an excellent effect that the productivity and quality are greatly improved because they do not crush.

In addition, in the soaking process, the soybean sprouts do not infiltrate into the germination liquid made of black garlic extract for a long time, so that the soybean sprouts are swelled smoothly by the soaking and drying, thereby preventing early germination and preventing rot. In addition, according to the present invention, the black garlic extract is sprayed on the bean sprout soybean during the watering step, so that the black garlic active ingredient is absorbed during the bean sprout growth process to produce functional healthy bean sprouts, and by ingesting the bean sprouts, S-anicysteine and polyphenol contained in the black garlic In addition, vitamin C can be taken to prevent aging and adult diseases.

1 is a photograph comparing the size of bean sprouts grown with black garlic extract and bean sprouts grown with water.
Figure 2 is a comparison of the characteristics of the length of the bean sprouts cultivated in the conventional method of water and normal garlic juice and the present invention black garlic extract.
Figure 3 is a comparison of the thickness (thickness) characteristics of the bean sprouts cultivated with the conventional method of water and normal garlic juice and the present invention black garlic extract.

In the method of cultivating black garlic sprouts according to the present invention, the black garlic extract is a germination liquid in the step called soybean sprout bean, the black garlic extract acts as a nutrient in the step of watering the bean sprouts soybeans through this process the active ingredient of black garlic bean sprouts It can be absorbed to improve germination and growth and produce functional healthy sprouts with natural preservative effects.

The black garlic extract is a black garlic extract obtained by purchasing the black garlic concentrate made from the saline seed breeding garlic from the Uiseong black garlic farming union and adding 0.01-10 wt% of the concentrate to 90-99.99 wt% of water.

In the watering step, the bean sprouts may be transferred to a growing box, and the black garlic extract may be watered every 3 to 4 hours for 7 days, or the black garlic extract may be sprayed every 3 to 4 hours for 3 days, and then the water may be heated at 3 to 4 hours. Watering for four days may further comprise the step of watering a total of seven days.

Hereinafter, the specific content of the present invention will be described in detail step by step.

Soaking stage

Bean sprouts Beans are preceded by a step of removing foreign matters, washing and drying before the soaking step.

In the soaking step, the first step, soybean sprouts can be effectively absorbed by the bean sprouts so that the bean sprouts are diluted to 90 ~ 99.9% by weight of water to 0.1-10% by weight of black garlic extract concentrate. It should be called by repeating infiltration three to four times each hour. At this time, the temperature of the germination liquid is most preferably about 18 ~ 22 ℃ but ground water suitable for drinking standards of about 15 ℃ may be used as a diluent. Increasing the time to call the beans and increasing the temperature of the germination liquid has the effect of promoting germination, but induces excessive metabolism inside the beans, rather reducing initial growth.

In addition, in the soaking step, it is also important that the soybeans are slowly drained for 1 to 3 hours while the water is completely immersed in the germination liquid when draining.

The black garlic extract concentrate used in the present invention is preferably a concentrate concentrated after fermentation and fermentation of raw garlic produced in Uiseong-gun at a constant temperature and humidity. At this time, garlic is low in volatile components and people can eat without refusal. At the same time, it has high antioxidant power that suppresses free radicals compared to general garlic, and S-allyl-cysteine, an antioxidant that is not present in raw garlic, S-allylmercaptocysteine (S-allyl-mercapto-cysteine), polyphenols, and vitamin C contained in large amounts could be effective in preventing aging and adult diseases.

The black garlic extract concentrate sample of the present invention was put whole garlic in the fermentation tank in the aging fermentation chamber without light and aged for 45 days in the early 80 ℃, 55 ℃ in the second half, and then re-heated for 48 hours at 60 ℃ after the decompression concentrator The solution was concentrated under reduced pressure so as to reach 20% of the amount added at 80 ° C., and the resultant was used as a material for germination and feed water.

As a test material of the black garlic extract concentrate after aging and fermentation filtration, allicin (Allicin), which is a spicy taste ingredient contained in ordinary garlic raw garlic juice or black garlic raw garlic juice, does not exist, and it contains a large amount of the four antioxidants that did not exist. As a result, it was confirmed that the experimental results were synergistically achieved.

Drying stage

The second drying step is repeated three to four times for three to four hours between soaking steps, and is sufficiently dried in a dark room at a temperature of 18 to 22 ° C. If the bean sprouts are not sufficiently dried, decay and deterioration are induced by moisture and bacteria inside the bean. On the contrary, if the drying time is over 4 hours, the metabolism related to germination may be a problem. .

Water supply stage

The third stage watering step is to transfer black garlic extract concentrate or water at 3-4 hours intervals for 7 days after the soaking step is completed, and then to supply the black garlic extract concentrate or water for the growth of bean sprouts. In addition, it serves to cool the heat generated by the respiration of bean sprouts. Therefore, when the water supply is insufficient, the growth of bean sprouts and the heat generated from the bean sprouts, soybean sprouts are soaked or microorganisms multiply, the rotting phenomenon occurs to reduce the bean sprouts productivity. The black garlic extract concentrate to be watered is diluted with 95 to 99.9 wt% of water so that the black garlic concentrate is 0.01 to 5% by weight, and the temperature of the water to be fed is most preferably about 18 to 22 ° C.

On the other hand, when the bean sprouts grow vigorously, when the temperature inside the cultivation box rises due to a high exothermic phenomenon, the watering time should be narrowed to increase the watering frequency every three hours.

When only black garlic extract concentrates are supplied, it is economically inferior, so it is economically desirable to grow soybean sprouts by sprinkling black garlic extract concentrates for 3-4 days and then water only for 3-4 days. .

Stir stage

The fourth step of mixing the soybean sprouts is to mix the bean sprouts when the bean sprouts of the bean sprouts are 5-10 cm after 2-4 days from the time of soaking soybean sprouts for the purpose of equalizing the length of the bean sprouts. This process induces uniform growth of bean sprouts, and slow bean sprouts are physically stimulated to promote growth.

Hereinafter, the configuration of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to the embodiments, and the effects of the preferred steps and modifications on all the similar methods and the bean sprouts grown accordingly are, of course. to be.

[ Example ]

Soybean sprouts The foreign matter in the soybeans was removed by washing, dried, and prepared by diluting the black garlic extract concentrate, which is a germination solution to be used for infiltration of soybean sprouts, in 99.5 wt% of groundwater at 18 ° C. to 0.5 wt% of black garlic concentrate. The soybean sprouts prepared above were infiltrated so as to completely immerse the black garlic extract concentrate and slowly drained through the bottom for 2 hours after 10 minutes.

After the draining of the germination liquid, the drying step was performed for 3 hours at 20 ° C. in the dark state, and the bean sprouts were infiltrated into the germination liquid prepared with black garlic extract concentrate, and then drained for 1 hour after 10 minutes and again for 3 hours. Dried under dark conditions. This process was repeated six times of soaking and drying, three times each for 24 hours (1 day).

The soybean sprouts, which had been soaked, were transferred to a growing box and diluted in 99.9% by weight of groundwater at 18 ° C. to be 0.1% by weight of black garlic extract concentrate for 7 days at intervals of 3 hours. After 3 days from the time of the soaking stage, the sprouts of the bean sprouts were mixed about 7 cm and then physically mixed, and then the black garlic extract concentrate was continuously watered, harvested, packaged and shipped on the 8th day of cultivation.

[ Comparative example  One]

Bean sprouts were soaked using the germination solution made from black garlic extract concentrate as in the above example, and then grown in a watering step by sprinkling 15 ° C. groundwater for 3 days at 7 days for 7 days. The mixing step was carried out on the fourth day of the cultivation.

[ Comparative example  2]

As shown in the above example, soybean sprouts were soaked using a germination solution made of black garlic extract concentrate, and then sprinkled with 18 ° C. black garlic extract concentrate at 3 hour intervals for 3 days in a watering step, and physically mixed with bean sprouts beans, and then 15 ° C. ground water for 4 days. It was cultivated by spraying every three hours.

[ Comparative example  3]

After sprouting step called soybean sprout bean with water as a germination solution, the sprouts were cultivated by sprinkling the black garlic extract at 18 ° C. for 3 days at a watering step. Then, the mixing step was carried out on the fourth day of cultivation.

[ Comparative example  4] (conventional cultivation method)

Water was used as a germination solution, followed by a soaking step called soybean sprout bean, and then sprinkled with 15 ° C. groundwater at 3 hour intervals for 7 days in the watering step. The mixing step was carried out on the fourth day of the cultivation.

Black garlic  Growth experiment of bean sprouts

As a result of examining the growth characteristics of the black garlic sprouts of the present invention, the effects on germination are shown in [Table 1].

The germination rate of the bean sprouts grown with black garlic extract after germination was higher than that of bean sprouts grown only with water. In addition, when the germination solution was made with water, and the black garlic extract was sprinkled in the watering step, comparison 3 shows that the germination rate was very high after two days, and the active ingredient of black garlic promoted germination.

In addition, the effect of the present invention black garlic extract on the growth of soybean sprouts beans are as follows [Table 2], the effect on the thickness is shown in [Table 3].

Examples, Comparative Examples 1, 2, and 3 using the black garlic extract as a germination solution and a water supply solution have an excellent growth rate of 30% or more compared to Comparative Example 4. The thick growth of bean sprouts was obtained by using black garlic extract as a feed solution for 3 days or 7 days, and Comparative Examples 2 and 3 were grown to elastic thick thickness, while Comparative Example 2 used only liquid extract as black garlic extract and water was used as feed solution. The growth of the length was excellent, but the thickness of the growth was very thin. In Examples and Comparative Examples 2 and 3, there were almost no root roots, and in Comparative Examples 1 and 4, some root roots of about 0.5 cm were found.

On the other hand, the black garlic extract of the present invention promotes the germination of bean sprouts soybeans compared to normal raw garlic juice (FIG. 2), increases the thickness of the bean sprouts (FIG. 3) and has a very good length and thickness with little commodity growth. Produces bean sprouts (FIG. 1).

Black garlic  Functional test of bean sprouts

In order to evaluate the functionality of the black garlic sprouts of the present invention, 100 wt g of the bean sprouts grown in the Examples of the present invention and Comparative Examples 1 to 4 were subjected to hot water extraction with 500 wt mL of water for 30 minutes, and then concentrated to 50 wt mL with a vacuum condenser. To prepare an extract sample for use in the test. The reason why the hot water extraction method was chosen to obtain the active ingredient of the bean sprouts is that the most commonly selected recipe of bean sprouts in the home is heated with water.

Polyphenol Content Analysis

2.5 ml of Folin-Ciocalteu reagent was added to 0.5 mL of the extract sample, followed by 5 minutes of reaction, and ₂ ml of 7.5% Na ₂ CO ₃ solution was added thereto. The reaction was carried out at 50 ° C. for 5 minutes, and the absorbance was measured at 760 nm. The total phenol content (㎍ tannic acid equivalent / mL) was determined by comparing the absorbance of each extract with the tannin acid calibration curve.

Antioxidant Activity Measurement

Antioxidant activity of the extract sample was determined by the electron high capacity or radical scavenging ability of the extract against the free radical DPPH (α, α-diphenyl-picrylhydrazyl) radical. After dissolving 16 mg of DPPH in 100 ml of 100% methanol and adding 100 ml of water to make a reagent, 5 ml of DPPH solution was mixed with 1 mL of the extract sample and reacted for 30 minutes, and the absorbance was measured at 527 nm. DPPH scavenging ability was expressed as a percentage obtained by dividing the difference in absorbance between the control and the treatment.

DPPH Scavenging Power (EDA) = (1-ABS / Abs) x 100

Protein content measurement

In order to determine the protein content contained in the extract sample was measured by the Lowry method. 5 ml of Lowry C reagent was reacted for 10 minutes in 1 mL of the extract sample, and 0.5 ml of Lowry E reagent was reacted for 30 minutes, and then absorbance was measured at 600 nm. The protein content (mg albumin equivalent / mL) was determined by comparing the absorbance of each extract with the albumin calibration curve using the standard.

Vitamin C Content Determination

0.8 ml of 10% TCA solution was added to 0.2 mL of the extract sample, followed by centrifugation to recover only 0.5 ml of the supernatant, and then distilled water was added to adjust the volume to 2 mL, followed by mixing 10 ml of 10% Folin phenol reagent for 10 minutes. Absorbance was measured at 760 nm. The vitamin C content (mg ascorbic acid equivalent / mL) was determined by comparing the absorbance of each extract with the ascorbic acid calibration curve.

The results of measuring the polyphenol content, antioxidant activity, protein, and vitamin C content of the bean sprouts obtained in Examples and Comparative Examples 1 to 4 are shown in [Table 4].

According to [Table 4], the Examples and Comparative Examples 1 and 2 used as the germination solution using the black garlic extract concentrate have a high content of polyphenols and higher antioxidant activities than Comparative Examples 3 and 4. This suggests that the use of black garlic extract concentrate in the soaking stage is a very important time for the soybean sprouts to absorb the active ingredients of black garlic.

In addition, it can be seen that through the Examples and Comparative Examples 1 and 3, the black garlic extract concentrate, which is sprayed in the water supply step, has increased the protein and vitamin C content of the main nutrients of the bean sprouts. This suggests that black garlic extract concentrate is used as a nutrient for the growth of bean sprouts.

Black garlic  Evaluation of Soybean Sprout Productivity and Preservation

The bean sprouts used in Examples and Comparative Examples 1 to 4 were 1,000 wtg, respectively, and productivity was evaluated through the total weight of the bean sprouts immediately after harvesting on the 8th day after 7 days of cultivation.

On the other hand, the preservation power evaluation was evaluated by first checking the harvested sprouts to remove the skin or root, packaged in a weight unit of 1,000g g and stored in a 7 ℃ refrigerator for 1 week and 2 weeks to check the crushing phenomenon. The degree of crushing was assessed by five women in their twenties, with 4 discarded, 3 uncooked, 2 cookable and 1 cookable. The storage temperature of 7 ° C was selected because it is based on the temperature of a refrigerator in a normal household.

According to the above [Table 5], it can be seen that the productivity of the bean sprouts is higher in Examples and Comparative Examples 2 and 3, which are used in the watering step than Comparative Example 1, which uses the black garlic extract concentrate as a germination solution. This suggests that black garlic extract concentrate acts as a good nutritional source for growth and thickness of bean sprouts.

In addition, it can be seen that the water retention using black garlic extract concentrate in Examples, Comparative Examples 2 and 3, which suggests that the antibacterial effect of black garlic acts as a natural preservative to increase the preservation of bean sprouts.

As described above, in the present invention, the black garlic sprouts grown by the bean sprout cultivation method using the black garlic extract concentrate have not only excellent morphological characteristics and functionality, but also have an excellent effect of improving the productivity and preservation of the bean sprout soybeans. It is a useful invention.

Claims (6)

In the bean sprout cultivation method comprising the step of soybean sprout bean and watering the soybean sprout bean,
After soaking the soybean sprouts for 10 minutes in the germination solution prepared with black garlic extract concentrate, called for 30 minutes to 2 hours
The soybean sprouts soaked in water to dry for 3 to 4 hours at 18 ~ 22 ℃ dark
Watering the black garlic extract concentrate at 3 to 4 intervals by transferring the dried bean sprouts beans to the cultivation box
Black garlic sprouts cultivation method comprising the step of watering the bean sprouts again with water for 3 to 4 days.
According to claim 1, wherein the black garlic extract concentrate fermented black garlic at 80 ℃ in the early stage, a total of 45 days at 55 ℃ in the second half, and then re-heated for 48 hours at 60 ℃ after decompression to 20% at 80 ℃ in a vacuum condenser Black garlic sprouts cultivation method characterized by filtering the concentrated.
The method of claim 1, wherein the black garlic extract concentrate is diluted with 0.1 to 10 wt% of black garlic extract concentrate to 90 to 99.99 wt% of water as a germination solution.
The method of claim 1, wherein the black garlic extract concentrate is diluted with 95 to 99.9 wt% of water in 0.01 to 5 wt% of black garlic concentrate as a feed solution.
The method of claim 1, wherein the watering step comprises mixing the bean sprouts when the bean sprouts are in the range of 5 to 10 cm after 2 to 4 days from the start of the soaking of the bean sprouts. .
Cultivated by any one of claims 1 to 5 the thickness and bean length of the sprouts are increased, black garlic sprouts, characterized in that the small roots.

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