KR20170101436A - Culture method of barley sprout and beverage using barley sprout - Google Patents
Culture method of barley sprout and beverage using barley sprout Download PDFInfo
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- KR20170101436A KR20170101436A KR1020160023942A KR20160023942A KR20170101436A KR 20170101436 A KR20170101436 A KR 20170101436A KR 1020160023942 A KR1020160023942 A KR 1020160023942A KR 20160023942 A KR20160023942 A KR 20160023942A KR 20170101436 A KR20170101436 A KR 20170101436A
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Images
Classifications
-
- 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
-
- A01G1/001—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
The present invention relates to a method of cultivating a bud of barley capable of safely cultivating and extracting barley and a beverage using the bud barley, the method comprising: (a) immersing the barley seed in water, changing the water four times a day, (B) seeding the barley seeds in step (a) into a germination plate in a hydroponic cultivator, and maintaining the temperature in the hydroponic cultivator at 45 to 55 ° C (C) spraying water by spraying mist four times a day after germination in step (b) to supply moisture, maintaining the temperature in the hydroponic mill at 20 DEG C for 5 days, growing the shoot barley and then harvesting , The safe cultivation of the raw material and the maintenance and effectiveness of the extraction process can be increased.
Description
The present invention relates to a method of cultivating a bud barley and a beverage using the bud barley, in particular, a cultivation method of the bud barley capable of maintaining the effectiveness of the safe cultivation and extraction of barley, and a beverage using the bud barley.
Plant sprout means one to three leaves that are 3-9 days after germination of seeds, and refers to the state of young cotyledons before the leaf leaves. Sprouts contain large amounts of enzymes, amino acids, vitamins, minerals and dietary fiber and functional bioactive substances. It is an edible vegetable which is germinated from seeds and used at all stages when the cotyledon develops or before the stage, or by cutting the stem. Broccoli, clover, radish, red radish, oilseed rape, cabbage, cabbage, and red cabbage are the sprout vegetables sold in the food market.
Although barley was the next most important crop after rice, the consumption of rice has been greatly reduced due to westernization of dietary habits. Recently, consumption as food for prevention of adult diseases has been increasing, but its value as barley has been recognized. Sprout barley is a leaf that grows about 15 ~ 2㎝ after sowing the seeds of barnacles. It is used for green juice, tea, powder, beauty materials and so on. The researchers found that a large amount of dietary fiber in the barley barley suppresses the absorption of cholesterol and triglycerides and is effective in preventing chronic diseases such as hypertension, arteriosclerosis and obesity. In addition, policosanol, a component of shoot barley, increases the body's beneficial levels of high-density lipoprotein cholesterol (HDL) and lowers the levels of low-density lipoprotein cholesterol (LDL) have.
The seed barley was sown in the soil, cutting the stem of the bud, or washing the roots. About 70% of the buds are chlorophyll. Chlorophyll removes the toxins in the body, alleviates inflammation, inhibits cell mutation, and restores the wound. In addition, it contains anticancer substances in the bud barley, and it contains more than 10 vitamins, 20 amino acids and many minerals and enzymes. In addition, it contains a large amount of mucopolysaccharide, which is known to promote the activity of damaged cells, and to positively affect the tissues of the heart and arteries. Shark barley is a protein agglomerate containing a lot of good ingredients and is one of the best alkaline foods in health food. The main ingredients in the barley are 55 times more than milk, 18 times more than spinach, potassium, and 11 times more calcium than milk. In addition, sprout barley contains an ingredient to prevent anemia five times more than spinach, vitamin C is three times the spinach and 60 times the apple was reported.
It also contains functional secondary metabolites such as antioxidant, anti-inflammatory, anti-cancer saponarin, lutonarin, and isovitexin, Availability is increasing. In Japan and the United States, dried products of dried barley leaves are developed and sold as health foods.
On the other hand, skin aging, various cancers, and inflammation were found to be the main cause of reactive oxygen species (ROS). Therefore, studies are being conducted to develop an antioxidant capable of removing such harmful active oxygen as a material for many health functional foods and the like. It has been reported that a large amount of polyphenol is contained in the bud leaf of barley, which is a young leaf, and these polyphenols have an excellent antioxidative effect to remove the harmful active oxygen which is harmful to human body.
One example of the technique for such a barley is disclosed in the following documents 1 and 2.
For example, the following Patent Document 1 discloses a first step for harvesting the above-ground portion of the bud barley, a second step for harvesting the harvested bud barley at 180 to 250 ° C, a third step for drying the dried bud barley And drying the dried barley at 80 to 120 DEG C, wherein the first step is carried out after 3 to 5 days have elapsed at 18 to 26 DEG C after sowing, To 250 < 0 > C to increase the antioxidant or hypoglycemic active ingredient content.
In addition, in Patent Document 2, barley is cultivated in 2012 by Hae-mi cultivar at RDA, seeds are sterilized with 70% ethanol, diluted 49 times with lactose, sterilized for 1 hour, seeded on the soil, The light source was installed at a height of 30 cm from the growth chamber at 25 ° C, and the light was treated for 8 days. The sample was pulverized with a mixer, and 50 ml of 70% methanol was added per 1 g. The mixture was stirred at 50 rpm and 150 rpm for 24 hours, After filtration, the supernatant was re-centrifuged at 5,500 rpm, the organic solvent was removed using a rotary evaporator, freeze-dried, and the lyophilized dried barley (5 g) was cut into small pieces and cut into 80% ethanol And a processed food containing said bud barley and said bud barley, wherein the content of saponarin extracted by stirring for 24 hours is increased.
However, in the conventional techniques as described above, the existing shoot barley is cultivated in the pond, exposed to harmful soil microorganisms, pesticides and heavy metals, and the health supplement food containing the same has pesticides or heavy metals.
In addition, in the above-described conventional techniques, since the bud stem is cut by cutting the bud stem, the stem is cut and washed, so that the manufacturing process of the beverage is troublesome and the consumption of water is increased.
DISCLOSURE OF THE INVENTION An object of the present invention is to provide a method of cultivating a bud barley capable of preventing exposure to harmful components and capable of maintaining an effective ingredient of the barley and a beverage using the bud barley .
Another object of the present invention is to provide a method of cultivating a bud of barley, which can easily produce a beverage using the bud barley by using stem and roots as a whole without washing, and a beverage using the barley barley.
In order to accomplish the above object, the present invention provides a method for cultivating bud buds comprising the steps of: (a) immersing barley seeds in water, changing water four times a day, maintaining the temperature at 15 to 20 ° C for 3 days, (b) planting barley seeds, which are called in step (a), in germplants in a hydroponic cultivator, germinating at 45 to 55 ° C in a hydroponic cultivator, (c) In which the water is sprayed four times a day by spraying mist, water is supplied, and the temperature in the hydroponic cultivator is maintained at 20 占 폚, growing the bud of barley for 5 days and then harvesting.
In the cultivation method of the bud barley according to the present invention, the temperature in the step (a) is maintained at 18 ° C, the boiling process is performed until the volume of the barley seed is increased by 46% to 50% (b) is maintained at 50 ° C.
In order to attain the above object, according to the present invention, the bud barley according to the present invention is characterized in that it is grown to 7 to 10 cm by the above-described cultivation method of the bud barley.
In order to attain the above object, the present invention also provides a method for producing a sprout barley beverage according to the present invention, comprising the steps of: (e) drying the stem and roots of the bud barley as described in claim 3, ) Extracting the effectiveness of the germanium barley at a low temperature of 85 ° C and a high pressure of 2 atm in a semi-dry state in the step (e), (g) subjecting the extract in the step (f) The method comprising the steps of:
In order to attain the above object, the present invention is characterized in that the barley beverage according to the present invention is produced by the above-described method for producing a bud barley beverage.
As described above, according to the cultivation method of the bud barley according to the present invention and the beverage using the bud barley, it is possible to scientifically prove the severe cultivation conditions for safely cultivating the bud barley and to establish the growth conditions, It is possible to obtain an effect that the safe cultivation of the raw material and the maintenance and effectiveness of the extraction process can be increased.
According to the cultivation method of the bud barley according to the present invention and the beverage using the bud barley, the foaming phenomenon of the extract is removed by including the semi-drying process before the extraction of the bud barley, and the extract process is effective at the low temperature and high pressure It is possible to obtain the effect of achieving maintenance of the component.
FIG. 1 is a flow chart for describing a hydroponic cultivation process for culturing buds of barley according to the present invention;
FIG. 2 is a process diagram for explaining a process of manufacturing a beverage using the bud barley grown by the hydroponic cultivation shown in FIG. 1; FIG.
These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.
The term " bud bud " as used in the present invention means barley bud or barley bud, and the bud has grown by cultivating barley.
Hereinafter, the configuration of the present invention will be described with reference to the drawings.
First, hydroponic cultivation of barley according to the present invention will be described.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for describing a hydroponic cultivation process for culturing buds of barley according to the present invention. FIG.
In the present invention, in order to apply the hydroponic cultivation method, seeding of barley is carried out by immersing the seeds of barley in water for about 3 days at a temperature of 15 to 20 ° C., preferably 18 ° C. (S10).
In step S10, the water is exchanged four times a day, and the barley seed is called. Also, it is preferable that the water used in step S10 be natural water not contaminated with pesticides or heavy metals. This process of exchanging water allows the volume of the barley seeds to remain increased by 46% to 50%.
Next, in step S10, the seeds of the barley, which are increased by 46% to 50%, are planted in a germination plate in a hydroponic cultivator and the temperature in the hydroponic cultivator is maintained at 45 to 55 캜, preferably 50 캜 (S20).
In step S20, moisture is sprayed by spraying water four times a day for 1 to 2 days to maintain a constant humidity. When the germination of the barley seeds progresses and root growth is carried out, mist is sprayed four times a day four times Moisture is supplied, the barley is grown for about 5 days at a temperature of 20 캜 in a hydroponic cultivator, and harvested (S30).
The water sprayed in step S30 is preferably a culture solution containing water-soluble nutrients. In addition, the hydroponic cultivation according to the present invention grows to 7 to 10 cm on the growth of about 5 days, so that nutrients are maximized.
Therefore, according to the present invention, since the growth of the bud of barley is carried out by hydroponics, the smooth growth of the bud barley and the diffusion of microorganisms that can be propagated from the soil of the open field are prevented in advance and the transition of heavy metals is prevented.
Next, a process for producing a beverage using the barley harvested by the hydroponic cultivation of the barley shown in Fig. 1 will be described with reference to Fig.
FIG. 2 is a process diagram for explaining a process of manufacturing a beverage using the barley grown by the hydroponic cultivation shown in FIG. 1. FIG.
The stem and the root of the barley harvested in FIG. 1 are blown dry at 45 DEG C (S40). The blow drying in step S40 maintains the semi-dry state. The drying time in the step S40 is not limited to a specific time since it can be changed according to the amount of the bud to be dried.
Next, the effectiveness of the bud barley is extracted at the low temperature of 85 ° C and the high pressure of 2 atm (S50). The extraction in step S50 is performed, for example, by hot water extraction, and the extraction time is not limited to a specific time since it varies depending on the amount of bud to be extracted.
The barley beverage according to the present invention is completed by subjecting the extracted liquid in step S50 to high-temperature instant sterilization and carrying out a bottle-packing (S60).
Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.
By using the cultivation method of the bud barley according to the present invention and the beverage using the bud barley, the safe cultivation of the bud barley drink and the maintenance and the efficiency of the extraction process can be increased.
Claims (5)
(b) planting the seeds of barley, called in step (a), in germplants in a hydroponic cultivator, germinating by maintaining the temperature in the hydroponic cultivator at 45 to 55 ° C,
(c) harvesting the sprouts after germination in the step (b) for four days, spraying the fog with water to supply water, growing the sprout barley for 5 days at a temperature of 20 캜 in a hydroponic cultivator ≪ / RTI >
The temperature in step (a) is maintained at 18 DEG C, and the step is performed until the volume of the barley seed is increased by 46% to 50%
Wherein the temperature in step (b) is maintained at 50 占 폚.
(f) extracting the effectiveness of the bud barley in a semi-dry state at the low temperature of 85 ° C and the high pressure of 2 atm in the step (e)
(g) subjecting the extract obtained in the step (f) to high-temperature instant sterilization and bottling and packing.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102121034B1 (en) * | 2020-01-15 | 2020-06-09 | 이상철 | The growing method of sprout barley and it's sprout barley |
| KR20210014878A (en) * | 2019-07-31 | 2021-02-10 | 서울과학기술대학교 산학협력단 | Growing method of barley improving useful ingredient and extracting useful ingredient of barley |
| KR102367389B1 (en) * | 2020-12-23 | 2022-02-24 | 화동골영농조합법인 | Eco-friendly barley sprout culturing method |
| KR20220023169A (en) * | 2020-08-20 | 2022-03-02 | 주식회사 송송 | Sprout barley Aged gwamegi production method. |
| KR20220101884A (en) * | 2021-01-12 | 2022-07-19 | 류인전 | Harvesting method of sprout barley and extracting method of sprout barley using the same |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101469646B1 (en) | 2014-02-11 | 2014-12-05 | 농업회사법인(주)장수채 | Peanut sprout tea and the manufacturing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210014878A (en) * | 2019-07-31 | 2021-02-10 | 서울과학기술대학교 산학협력단 | Growing method of barley improving useful ingredient and extracting useful ingredient of barley |
| KR102121034B1 (en) * | 2020-01-15 | 2020-06-09 | 이상철 | The growing method of sprout barley and it's sprout barley |
| KR20220023169A (en) * | 2020-08-20 | 2022-03-02 | 주식회사 송송 | Sprout barley Aged gwamegi production method. |
| KR102367389B1 (en) * | 2020-12-23 | 2022-02-24 | 화동골영농조합법인 | Eco-friendly barley sprout culturing method |
| KR20220101884A (en) * | 2021-01-12 | 2022-07-19 | 류인전 | Harvesting method of sprout barley and extracting method of sprout barley using the same |
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