KR101364111B1 - The manufacturing method of Peanut sprout-containing grain wine - Google Patents

The manufacturing method of Peanut sprout-containing grain wine Download PDF

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KR101364111B1
KR101364111B1 KR1020110027813A KR20110027813A KR101364111B1 KR 101364111 B1 KR101364111 B1 KR 101364111B1 KR 1020110027813 A KR1020110027813 A KR 1020110027813A KR 20110027813 A KR20110027813 A KR 20110027813A KR 101364111 B1 KR101364111 B1 KR 101364111B1
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peanut
sprout
present
grain wine
wine
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KR20120109269A (en
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이윤식
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이윤식
농업회사법인(주)장수채
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Alcoholic Beverages (AREA)

Abstract

본 발명은 새싹땅콩 곡주 및 그 제조방법에 관한 것으로서, 본 발명의 주된 목적은 새싹땅콩 특유의 불쾌한 냄새가 없으면서도, 기능성 물질인 레스베라트롤을 다량 함유하여 곡주 본래의 영양성분뿐만 아니라 레스베라트롤에 따른 항암, 항산화, 심장병 예방, 혈액응고 방지, 수명연장 등의 효과를 기대할 수 있는 기능성 웰빙 새싹땅콩 곡주 및 그 제조방법을 제공하는 것을 목적으로 한다.
이를 위해 본 발명의 일 양상에 따른 새싹땅콩 곡주는, 효소를 불활성화시킨 새싹땅콩을 곡주에 첨가한 것을 특징으로 한다.
또한, 본 발명의 다른 양상에 따른, 새싹땅콩 곡주의 제조방법은 효소를 불활성화시킨 새싹땅콩을 곡주의 밑술 또는 덧술에 첨가하는 단계를 포함하는 것을 특징으로 한다.The present invention relates to a sprout peanut grain wine and its manufacturing method, the main object of the present invention without the unpleasant smell peculiar to the sprout peanut, containing a large amount of resveratrol as a functional substance, as well as anti-cancer according to the resveratrol of grain wine, An object of the present invention is to provide a functional well-being sprouted peanut wine and its manufacturing method, which can be expected to be effective in preventing antioxidants, preventing heart disease, preventing blood coagulation, and extending lifespan.
To this end, sprout peanut grains according to one aspect of the present invention is characterized in that the enzyme-inactivated sprout peanut is added to grain wine.
In addition, according to another aspect of the present invention, the method for producing sprout peanut grains is characterized in that it comprises the step of adding the enzyme-inactivated sprout peanut to the bottom liquor or beet.

Description

새싹땅콩 곡주의 제조방법{The manufacturing method of Peanut sprout-containing grain wine}The manufacturing method of Peanut sprout-containing grain wine

본 발명은 새싹땅콩 곡주 및 그 제조방법에 관한 것으로, 보다 상세하게는 효소를 불활성화시킨 새싹땅콩을 첨가하여 제조한 곡주 및 그 제조방법에 관한 것이다.
The present invention relates to sprout peanut wine and its manufacturing method, and more particularly, to a grain wine produced by adding the sprout peanut with the enzyme inactivated and a manufacturing method thereof.

곡식으로 빚은 술, 곡주는 곡물의 녹말을 당화시키고, 효모발효시켜서 만든다. 곡주는 그 제조 방법에 따라 소주, 청주, 탁주로 나뉜다.Grain liquor and grain wine are made by saccharifying starch of grain and fermenting yeast. Grain liquor is divided into soju, sake and Takju according to the production method.

밀과 밀기울을 갈아 반죽해서 곰팡이나 세균이 자라도록 띄워 말린 누룩 가루와 물을 넣어 시루에 찐 밥과 물을 한데 섞어 놓아두면 당화와 효모발효가 일어난다. 이를 밑술이라고 한다.Grind the wheat and bran and knead them to grow mold or bacteria. Add dried malt powder and water, and mix the steamed rice and water together to cause saccharification and yeast fermentation. This is called base liquor.

알코올 도수를 높이려면 이 밑술에 다시 누룩과 고두밥을 더 넣어 발효시키는데 이를 덧술이라고 한다. 이렇게 발효된 술에 용수를 박아 맑은 액체만을 취하는데 이것이 바로 청주다.To increase the alcohol content, fermented with yeast and gourdap is added to this base liquor. This fermented liquor is drunk with water to take only clear liquids.

이렇게 청주를 걸러내고 난 찌꺼기에 물을 넣고 다시 막 걸러내면 바로 막걸리, 탁주다. 또 발효된 밑술을 증류하면 소주가 된다.After filtering the sake, put the water in the dregs and filter it again. Makgeolli and Takju. In addition, distilled fermented base liquor becomes shochu.

한편, 일본 청주(즉, 사케)와 한국 청주는 빚는 방법이 다르다. 일본 청주는 찐쌀과 씨누룩을 섞어 만든 고지라는 누룩을 이용해서 밑술을 담그고, 삼단 담금 과정으로 도수 높은 발효주를 만든 다음 술주머니에 압착시켜 얻은 흐린 술을 2주 동안 가라앉힌 후 위의 맑은 술만 걷어내서 만든다.Japanese sake (ie, sake) and Korean sake are different. Japanese sake is made by using koji called koji, which is made by mixing steamed rice and seed malt.It is made with fermented liquor which is hardened by three-stage dipping process. Make it yourself.

우리의 전통 민속주 막걸리는 순수한 미생물에 의해서 자연 발효시킨 자연식품으로 술이면서도 건강식품이다. 막걸리는 알콜 도수가 낮고 영양성분이 많아 부담을 주지 않을 뿐 아니라 사람에게 유용한 필수 아미노산이 10여종 함유된 식품이다. 막걸리 이외의 다른 술에 들어 있는 단백질을 보면 청주가 0.5%, 맥주 0.4% 이며 소주에는 전혀 들어있지 않다. 알코올 성분은 6-7% 정도이다. 결론적으로 성인병 예방에 탁월한 효능이 있다고 한다. Our traditional folk liquor Makgeolli is a natural food fermented by pure microorganisms. Makgeolli is a food containing 10 kinds of essential amino acids that are useful to humans as well as low alcohol and high nutrition. If you look at the protein in alcoholic beverages other than makgeolli, it is 0.5% of sake and 0.4% of beer. The alcohol content is about 6-7%. In conclusion, it is said to have excellent efficacy in preventing adult diseases.

오늘날 막걸리는 주로 쌀, 보리 등을 이용해 만들어지고 우유 같은 황백색과 감미, 산미, 고미, 삽미의 오미가 고루 조화 되어 있으며 발효에 의해 생성되는 CO2로 인한 청량감을 가진다. 막걸리는 단백질을 포함하고 있으며 맛이 뛰어나고 값이 싸기 때문에 일반대중과 농민 그리고 학생들에게 가장 인기 있는 음료 중 하나였다. Today, makgeolli is mainly made from rice, barley, etc., and milk white and sweetness, acidity, gourmet, and sashimi are well balanced and have a refreshing feeling of CO 2 produced by fermentation. Makgeolli is one of the most popular drinks for the general public, farmers and students because it contains protein, tastes good and is cheap.

아쉽게도 근래 우리나라의 식생활은 꾸준히 서구화되어 왔으며, 이러한 경향은 음주기호에도 그대로 반영되어 한국에서 위스키와 맥주, 와인의 소비가 증가한 지난 10년간 우리나라를 대표하는 전통 발효주 특히 막걸리의 대중성은 점차 하락했다. 그러나 최근 우리나라에서 막걸리는 새로운 유행을 선도하며 성, 연령, 국가를 초월하여 일본을 포함한 해외 여러 나라에서도 많은 사람들이 즐기고 있다.Unfortunately, the Korean diet has been steadily westernized in recent years, and this trend is reflected in drinking symbols, and the popularity of traditional fermented liquor, especially makgeolli, which represents Korea has gradually decreased in the past decade, when the consumption of whiskey, beer, and wine has increased in Korea. However, in recent years, the makgeuk rage in our country has been leading many new countries, including sex, age and country, and enjoyed by many people in other countries including Japan.

한편, 새싹땅콩은 땅콩나물로도 불리며, 그 재배방법은 특허 제10-0698489호(땅콩나물제조방법)로 땅콩종자를 암실에서 성육에 필요한 적절한 온도와 습도를 제공하여 파종후 1주일 내외에 수확하여 상품화가 가능한 새싹채소이다. 땅콩이 새싹으로 성장되면 여기에 함유되어 있는 라스베라트롤(Resveratrol) 성분이 땅콩종자보다 90배 이상 증가하고, 이는 레스베라트롤 함량이 가장 많다고 알려진 포도주 보다 무려 23~34배 이상 높은 함량을 가지는 것으로 농촌진흥청의 “배”등에 의하여 지상으로 보고되어 있다. On the other hand, sprouted peanuts are also called peanut sprouts, and its cultivation method is Patent No. 10-0698489 (peanut sprout production method). It is a sprout vegetable that can be commercialized. When peanuts grow into sprouts, the Resveratrol content contained in it is 90 times higher than peanut seeds, which is 23 to 34 times higher than that of wine known to have the highest resveratrol content. It is reported to the ground by the "ship" of the church.

이러한 새싹땅콩은 콩나물에 비해 기능성 영양성분이 풍부하고, 수분함량이 높을 뿐만 아니라 식미가 우수하며, 식품소재로서의 이용범위가 넓은 장점을 지니고 있으나, 아직까지는 그 이용이 활성화되지 않았고, 저장성이 떨어져 저장시 쉽게 악취가 발생한다는 단점이 있다.
These sprouts are rich in functional nutrients, high moisture content, excellent taste, and wide range of use as food ingredients, compared to soybean sprouts. There is a disadvantage that odor occurs easily.

본 발명자는 레스베라트롤을 다량 함유하고 있는 새싹땅콩을 이용한 기능성 제품을 개발하기 위하여 다각도로 연구하던 중, 새싹땅콩의 효소 활성을 막을 경우 새싹땅콩의 저장성을 높이고 새싹땅콩 특유의 불쾌한 냄새를 감소시킨다는 사실 및 기능성 성분인 레스베라트롤은 에탄올에 쉽게 용출된다는 사실을 발견하고 본 발명을 완성하게 되었다.The inventors of the present invention have been studying various angles to develop a functional product using sprouted peanuts containing a large amount of resveratrol, and the fact that blocking the enzyme activity of sprouted peanut increases the shelf life of sprouted peanuts and reduces the unpleasant odor peculiar to sprouted peanuts, and Resveratrol, a functional ingredient, was found to be easily eluted in ethanol and the present invention was completed.

따라서, 본 발명의 주된 목적은 새싹땅콩 특유의 불쾌한 냄새가 없으면서도, 기능성 물질인 레스베라트롤을 다량 함유하여 곡주 본래의 영양성분뿐만 아니라 레스베라트롤에 따른 항암, 항산화, 심장병 예방, 혈액응고 방지, 수명연장 등의 효과를 기대할 수 있는 기능성 웰빙 새싹땅콩 곡주 및 그 제조방법을 제공하는 것이다.
Therefore, the main object of the present invention is to contain a large amount of resveratrol, a functional substance, without the unpleasant smell peculiar to the sprouts, as well as anti-cancer, antioxidant, heart disease prevention, blood coagulation prevention, life extension, etc. Functional well-being sprouts and grains can be expected to provide an effect and a method of manufacturing the same.

상기와 같은 본 발명의 목적을 달성하기 위하여, 본 발명의 일 양상에 따른 새싹땅콩 곡주는, 효소를 불활성화시킨 새싹땅콩을 곡주에 첨가한 것을 특징으로 한다.In order to achieve the object of the present invention as described above, sprout peanut wine according to an aspect of the present invention is characterized in that the enzyme-inactivated sprout peanut added to the grain wine.

여기서, 상기 새싹땅콩은 증기 처리한 새싹땅콩, 증숙한 새싹땅콩, 열풍건조한 새싹땅콩 중 어느 하나이고, 상기 곡주는 막걸리 또는 청주이다.Here, the sprout peanut is any one of steamed sprouts, steamed sprouts, hot air dried sprouts, the grain wine is makgeolli or sake.

또한, 본 발명의 다른 양상에 따른, 새싹땅콩 곡주의 제조방법은 효소를 불활성화시킨 새싹땅콩을 곡주의 밑술 또는 덧술에 첨가하는 단계를 포함하는 것을 특징으로 한다.In addition, according to another aspect of the present invention, the method for producing sprout peanut grains is characterized in that it comprises the step of adding the enzyme-inactivated sprout peanut to the bottom liquor or beet.

또한, 본 발명에 따른 새싹땅콩 곡주의 제조방법은, 효소를 불활성화시킨 새싹땅콩을 곡주의 밑술 또는 덧술에 첨가하여 제조한 곡주에, 새싹땅콩과 에탄올(주정)을 1:9의 비율로 혼합한 후 60℃의 항온수조(water bath)를 이용하여 90분간 추출한 추출물을 여과지 (Whatman, No 4)를 이용하여 여과하고 감압농축을 실시하여 부피를 반으로 줄인 추출물을 1천분의 1의 비율로 첨가하여 제조한 것을 특징으로 한다.
In addition, according to the present invention, a method for producing sprout peanut grain wine, which is prepared by adding enzyme-inactivated sprout peanut to grain wine or sulcus, mixes sprout peanut and ethanol (alcohol) in a ratio of 1: 9. After extracting the extract extracted for 90 minutes using a 60 ℃ water bath (filter) (Whatman, No 4) and concentrated under reduced pressure by extracting the extract in half to a volume ratio of one thousandth It is characterized by the addition produced.

본 발명에 따른 새싹땅콩 곡주는, 새싹땅콩 특유의 불쾌한 냄새가 없으면서도, 기능성 물질인 레스베라트롤을 다량 함유하여 곡주 본래의 영양성분뿐만 아니라 레스베라트롤에 따른 항암, 항산화, 심장병 예방, 혈액응고 방지, 수명연장 등의 효과를 기대할 수 있다.Sprout peanut grain wine according to the present invention, without the unpleasant smell peculiar to the sprout peanut, contains a large amount of resveratrol, a functional substance, as well as the original nutritional components of grain wine, as well as anti-cancer, antioxidant, heart disease prevention, blood coagulation prevention, life extension according to resveratrol The effect such as can be expected.

또한, 본 발명은 땅콩 및 새싹땅콩의 소비를 촉진시켜 땅콩 재배농가 및 새싹땅콩의 재배업체의 수익 증진에 기여하는 효과가 있다.
In addition, the present invention has the effect of promoting the consumption of peanuts and sprouts peanuts contribute to the profit increase of peanut farmers and sprouts growers.

이하, 본 발명에 따른 새싹땅콩 곡주의 제조방법을 구체적으로 설명한다. 그러나 이는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 당업자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 당업자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.
Hereinafter, the manufacturing method of the sprout peanut grain wine according to the present invention will be described in detail. However, this is only to specifically illustrate the present invention, it is obvious to those skilled in the art that does not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

<불활성화한 새싹땅콩의 준비><Preparation of inactivated sprouted peanuts>

파종한 날로부터 7~12일째 되는 새싹땅콩을 수확하여 끓는 물에 의한 증기로 약 5분간 처리하거나, 100℃에서 약 20분간 증숙시키거나, 열풍건조하여 불활성화한 새싹땅콩을 준비한다.Sprout peanuts are harvested 7-12 days from the day of sowing and treated with steam of boiling water for about 5 minutes, steamed at 100 ° C. for about 20 minutes, or prepared by inactivating sprouted peanuts by hot air drying.

새싹땅콩을 열처리하여 효소를 불활성화시키기 위한 방법으로는 새싹땅콩을 끓는 물에 삶거나 데치는 것보다 증기로 처리하는 것이 영양성분과 맛성분의 손실이 적으므로 바람직하다. As a method for inactivating enzymes by heat treating sprouted peanuts, steaming the sprouted peanuts is preferable to boiling or boiling in boiling water, since there is less loss of nutrients and flavors.

열풍건조한 새싹땅콩은 통째로 사용할 수도 있으나 분말화하여 사용하는 것이 바람직하다.
Hot-dried sprouts may be used as a whole, but it is preferable to use powdered sprouts.

<새싹땅콩 곡주의 제조><Production of sprout peanut wine>

곡주 제조 방법은 종래 알려진 방법과 동일하다. 다만 본 발명에서는 효소를 불활성화시킨 새싹땅콩을 곡주의 밑술 또는 덧술에 첨가하는 단계를 포함한다는 점에서 차이가 있다.The grain wine manufacturing method is the same as the conventionally known method. However, in the present invention, there is a difference in that it includes the step of adding enzyme-inactivated sprouted peanuts to the base liquor or beet.

새싹땅콩은 온도와 저장 기간에 의해서 그 향이 빨리 변질될 수 있으므로 효소 활성을 막기 위해 새싹땅콩을 끓는 물에 의한 증기로 약 5분간 처리하여 효소를 불활성화 한 후 불활 처리한 새싹땅콩을 밑술에 첨가하는 단계, 또는 덧술에 첨가하는 단계를 포함한다. Sprout peanuts can be quickly deteriorated due to temperature and storage period. To prevent enzyme activity, sprout peanuts are treated with steam of boiling water for about 5 minutes to inactivate the enzyme, and then add inactivated sprout peanuts to the lower liquor. Or adding to the scoop.

또는 새싹땅콩을 100℃에서 20분간 증숙시킨 다음 실온에서 냉각시킨 후 밑술에 첨가하는 단계, 또는 덧술에 첨가하는 단계를 포함하거나, 새싹땅콩을 열풍건조 후 간 가루를 밑술에 첨가하는 단계를 포함한다.Or steaming sprouted peanuts at 100 ° C. for 20 minutes and then cooling at room temperature and then adding them to the basement, or adding them to the basement, or adding the ground flour to the basement after hot air drying. .

이와 같이 효소를 불활성화시킨 새싹땅콩을 곡주의 밑술 또는 덧술에 첨가한 후 일정시간 경과하면 잘 걸러 술지게미를 제거하고 후수하여 에탄올 함량을 4~7% 이내로 맞춘다. 여기에 기호에 따라 감미료를 첨가하면 최종적으로 레스베라트롤을 다량 함유한 기능성 곡주가 완성된다.
In this way, after adding enzyme-activated sprouted peanuts to the base wine or sulcus of grain wine, after a certain period of time, it is well filtered to remove sake lees and then ethanol is adjusted to within 4-7%. When sweetener is added according to the preference, the functional grain liquor containing a large amount of resveratrol is finally completed.

<레스베라트롤 성분의 강화><Enhancement of Resveratrol Ingredients>

새싹땅콩과 에탄올(주정)을 1:9의 비율로 혼합한 후 60℃의 항온수조(water bath)를 이용하여 90분간 추출한 추출물을 여과지 (Whatman, No 4)를 이용하여 여과하고 감압농축을 실시하여 부피를 반으로 줄인 추출물을, 상기 단계에서 제조한 곡주에 1천분의 1의 비율로 첨가함으로써 레스베라트롤 성분이 강화된 곡주를 만들 수 있다.Sprout peanut and ethanol (alcohol) were mixed at a ratio of 1: 9, and then the extract extracted for 90 minutes using a 60 ° C water bath was filtered using filter paper (Whatman, No 4) and concentrated under reduced pressure. By adding the extract of which the volume was cut in half at a ratio of one thousandth to the grain liquor prepared in the above step, a resveratrol component-enriched grain liquor can be made.

Claims (5)

삭제delete 삭제delete 삭제delete 효소를 불활성화시킨 새싹땅콩을 곡주의 밑술 또는 덧술에 첨가하여 제조한 곡주에,
새싹땅콩과 에탄올(주정)을 1:9의 비율로 혼합한 후 60℃의 항온수조(water bath)를 이용하여 90분간 추출한 추출물을 여과지 (Whatman, No 4)를 이용하여 여과하고 감압농축을 실시하여 부피를 반으로 줄인 추출물을 1천분의 1의 비율로 첨가하여 제조한 것을 특징으로 하는 새싹땅콩 곡주의 제조방법.
To grain wine prepared by adding enzyme-inactivated sprouted peanuts to the base wine or sulcus of grain wine,
Sprout peanut and ethanol (alcohol) were mixed at a ratio of 1: 9, and then the extract extracted for 90 minutes using a 60 ° C water bath was filtered using filter paper (Whatman, No 4) and concentrated under reduced pressure. Sprout peanut grain wine manufacturing method characterized in that it was prepared by adding the extract in half the volume at a rate of 1/1.
제4항에 있어서, 상기 곡주는 막걸리 또는 사케인 것을 특징으로 하는 새싹땅콩 곡주의 제조방법.
5. The method of claim 4, wherein the grain wine is makgeolli or sake.
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KR101788928B1 (en) * 2015-09-25 2017-10-20 최규복 Manufacturing method of yogurt including extraction of peanut sprout

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KR102047175B1 (en) * 2018-02-14 2019-11-20 경남대학교 산학협력단 Method for producing makgeolli using the inner layer of skin roasted peanuts with inner shell containing antioxidants

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KR100669233B1 (en) * 2006-08-02 2007-01-16 박효만 Makgeolli with eleutherococcus senticosus and method for manufacturing thereof
KR20070016660A (en) * 2005-08-04 2007-02-08 농업법인한국땅콩나물산업주식회사 Peanut sprout drink and the manufacturing method thereof

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KR100669233B1 (en) * 2006-08-02 2007-01-16 박효만 Makgeolli with eleutherococcus senticosus and method for manufacturing thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101788928B1 (en) * 2015-09-25 2017-10-20 최규복 Manufacturing method of yogurt including extraction of peanut sprout

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