KR20160133644A - High-quality sprouts vegetable cultivation method using Chaga mushroom. - Google Patents

High-quality sprouts vegetable cultivation method using Chaga mushroom. Download PDF

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KR20160133644A
KR20160133644A KR1020150066405A KR20150066405A KR20160133644A KR 20160133644 A KR20160133644 A KR 20160133644A KR 1020150066405 A KR1020150066405 A KR 1020150066405A KR 20150066405 A KR20150066405 A KR 20150066405A KR 20160133644 A KR20160133644 A KR 20160133644A
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fermented
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weight ratio
sprout
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김성수
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김성수
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    • 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
    • A01G31/02—Special apparatus therefor
    • A01G31/06—Hydroponic culture on racks or in stacked containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/20—Reduction of greenhouse gas [GHG] emissions in agriculture, e.g. CO2
    • Y02P60/21—Dinitrogen oxide [N2O], e.g. using aquaponics, hydroponics or efficiency measures

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Environmental Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a high-quality sprout vegetable cultivation method using Chaga mushroom, the method comprising the steps of: (1) pulverizing dried Chaga mushrooms into sizes of 1-10 m to prepare the Chaga mushroom powder; (2) drying salt-free fermented soybeans and pulverizing the fermented soybeans into sizes of 1-3 mm to prepare a salt-free fermented soybean powder; (3) mixing the salt-free fermented soybean powder of step (1) and purified water with a weight ratio of 1:1; (4) fermenting the mixed material of step (3) at 30-40C for 2-5 days; (5) filtering the completely fermented material of step (4) to obtain a fermented liquid of fermented soybeans; (6) mixing the Chaga mushroom powder of step (1) and the fermented liquid of fermented soybeans with a weight ratio of 5:1-5:2 and fermenting at 32-40C for 5-10 days; (7) drying the Chaga mushroom fermented powder to obtain dried Chaga mushroom fermented powder; (8) mixing the material of step (7) in purified water of 45-65C with a weight ratio of 5-30%, extracting the material for 10-36 hours, and then filtering to prepare the resultant material; (9) mixing the extract and purified water of step (8) with a weight ratio of 1:1-1:10 to prepare the resultant liquid mixture; (10) inputting seeds for sprout vegetables into a cultivating apparatus; (11) supplying the liquid mixture of step (9) into the sprout vegetable cultivating apparatus of step (10) and cultivating at 18-32C for 2-7 days; and (12) packaging the sprout vegetables cultivated in step (11) as a product.

Description

차가버섯을 이용한 고품질 새싹채소의 재배방법{High-quality sprouts vegetable cultivation method using Chaga mushroom.}{High-quality sprouts vegetable cultivation method using Chaga mushroom.}

본 발명은 차가버섯을 이용한 고품질 새싹채소의 재배방법에 관한 것이다.The present invention relates to a method for cultivating high quality sprout vegetables using mushroom.

새싹채소는 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 채소로 싹채소 또는 싹기름채소라고도 한다. 특정한 채소를 일컫는 것이 아니라 채소류나 곡물류의 종자를 파종하여 얻어진 어린 떡잎이나 잎 또는 줄기를 수확하여 신선한 상태로 식용하는 것을 총칭한다. 보통 종자에서 싹이 나와 본잎이 1~3개쯤 달린 어린 채소라고 보면 된다. 채소는 종자에서 싹이 트는 시기에 자신의 성장을 위하여 영양소 등 소중한 물질을 생합성하므로, 싹기름채소의 비타민, 미네랄 함량은 다 자란 채소의 3~4배에 이른다. 깨끗하고 신선함이 가장 중요하므로 농약을 사용하지 않는다.  Sprouts Vegetables grow sprouts from seeds for a short period of time, so they can be used as edible food for young hypocotyls and cotyledons at the beginning of growth, or roots or stems of buds, Also known as sprout oil vegetables. It refers to collecting fresh cotyledons, leaves or stems obtained by sowing seeds of vegetables or grains, and harvesting them in a fresh state, rather than referring to specific vegetables. It usually looks like a little vegetable with one to three leaves. Since the vegetable biosynthesizes the nutrients and other valuable materials for their growth at the time of sprouting from the seeds, the vitamin content and minerals content of the sprout oil vegetables is 3 to 4 times that of the grown vegetables. Pesticides are not used because clean and fresh are the most important.

종류는 매우 다양한데, 가장 흔히 접할 수 있는 것은 콩나물과 녹두이다. 무, 유채, 메밀, 배추, 쑥갓, 브로콜리, 양배추, 알팔파(자주개자리), 콩, 들깨, 완두 등도 싹기름채소가 가능한 작물이다. 재배하는 데 흙이 필요 없고 깨끗한 물만 주면 되므로, 집에서도 기를 수 있다. 원하는 종자를 구해 플라스틱 재배 상자에 솜이나 주방용 종이 수건을 깔고, 물을 충분히 적신 뒤에 종자를 뿌린다. 아침 저녁으로 물을 적당량 뿌려주고, 주변의 명암은 상관 없으나 어둡게 하면 더 빨리 자란다. 기르기 시작한 지 7~10일이 지나면 수확할 수 있다. 대부분 익히지 않고 날것으로 먹을 수 있으며, 씹을수록 고소하며 향기도 좋다. 주로 비빔밥이나 샐러드, 샌드위치 등에 넣어 먹거나 국 위에 웃기(고명)로 얹어 먹기도 한다. 무순은 소화를 도와주므로 고기나 회를 먹을 때 곁들이면 좋다. 무순의 경우, 비타민A의 함량은 우유의 4배, 비타민C는 우유의 29배, 칼슘은 감자의 10배이다. 녹두싹은 비타민 함량이 녹두보다 훨씬 높으며, 녹두와 마찬가지로 해열, 고혈압, 숙취 해소에 효능이 있다. 브로콜리싹에는 암 예방 물질인 설포라페인이 다 자란 것보다 20배나 많이 함유되어 있다. 알팔파싹은 혈중 콜레스테롤 수치를 낮춰주는 효과가 있다. 양배추싹에는 피부를 건강하게 하고 항암 작용을 하는 셀레늄이 풍부한 것으로 알려져 있다.There are many kinds, but the most common ones are bean sprouts and mung beans. Vegetables such as radish, rape, buckwheat, Chinese cabbage, chinese cabbage, broccoli, cabbage, alfalfa, soybean, perilla, and pea are also possible. You do not need any soil to grow and you only need clean water, so you can grow at home. Seek the seeds you want, put a cotton or kitchen paper towel in a plastic box, sprinkle the seeds with enough water. Sprinkle a moderate amount of water in the morning and evening, it does not matter what the contrast is, but it grows faster if you darken it. It can be harvested after 7 to 10 days from the start. Most can be eaten raw without being cooked, and chewing is more suited to smell. It is usually put in bibimbap, salad, sandwich, etc. Mushun helps digestion, so it is good to have it when you eat meat or sashimi. In the case of straight row, the content of vitamin A is 4 times that of milk, vitamin C is 29 times as much as milk, and calcium is 10 times as much as potato. Vitamin content of mung bean sprouts is much higher than mung bean. Like mung bean, mung bean sprouts are effective in fever, hypertension and relieving hangovers. Broccoli sprouts contain 20 times more sulfuropeptide than cancer. Alfalfa sprouts have the effect of lowering the blood cholesterol level. Cabbage buds are said to be rich in selenium that makes skin healthy and anti-cancerous.

선행기술로는 특허출원 10-2007-0086330(옥수수. 수수. 조. 수세미 종합 발아 재배방법)이 있다.   Prior art is a patent application 10-2007-0086330 (a method for cultivating germ, maize, sorghum, rosemary, etc.).

일반적으로 새싹채소는 수분만을 공급하여 재배함으로 씨앗의 영양성분을 소모하여 새싹이 성장한다. 그리고 새싹은 샐러드용 등 주로 생식을 하는데 풋내와 쓴맛이 나며, 풍미가 거의 없다. 본 발명에서 해결하고자 하는 것은 새싹채소에 영양성분을 공급하여 양질의 새싹채소를 재배하고, 새싹채소의 재배기간을 단축하고, 풋내와 쓴맛이 저하되고, 풍미가 향상된 새싹을 재배하고자 하는 것이다. In general, sprout vegetables grow by supplying only moisture, and buds grow by consuming the nutrients of the seeds. And sprouts are mostly for reproductive purposes such as salads, but they have a bitter taste and bitter taste, and have little flavor. The object of the present invention is to cultivate sprout vegetables with good nutritional quality by supplying nutrients to sprout vegetables, shortening the cultivation period of sprout vegetables, and reducing bud and bitter taste and improving flavor.

본 발명은 차가버섯을 이용한 고품질 새싹채소의 재배방법에 관한 것으로 (1) 건조된 차가버섯을 1㎛10㎛의 크기로 분쇄하여 준비하는 단계 ; (2) 무염 청국장을 건조하여 1㎜3㎜의 크기로 분쇄하여 준비하는 단계; (3) 상기 (1)의 무염 청국장 분말과 정제수를 1 : 1의 중량비율로 혼합하는 단계; (4) 상기(3)의 혼합된 재료를 30℃40℃에서 2일~5일간 발효하는 단계; (5) 상기(4)의 발효가 완료된 재료를 여과하여 청국장 발효액을 얻는 단계; (6) 상기(1)의 차가버섯 분말과 상기(5)의 청국장 발효액을 5 : 1 ~ 5 : 2의 중량비로 혼합하여 32℃40℃에서 5일~10일 동안 발효시키는 단계; (7) 상기(6)의 차가버섯 발효분말을 건조하여 차가버섯 발효분말을 얻는 단계; (8) 45℃65℃의 정제수에 상기(7)의 재료를 5 ~ 30%의 중량비율로 혼합하여 10시간 ~ 36시간 동안 추출한 다음 여과하여 준비하는 단계; (9) 상기(8)단계의 추출액 : 정제수를 1 : 1 ~ 1 : 10의 중량비율로 혼합하여 준비하는 단계; (10) 새싹채소용 씨앗을 재배기에 투입하는 단계; (11) 상기(10)단계의 새싹채소 재배기에 상기(9)단계의 혼합액을 공급하여 18℃32℃의 온도에서 2일 ~ 7일 동안 재배하는 단계; (12) 상기(11)단계에서 재배된 새싹채소를 제품화 하는 단계;를 포함하여 이루어 진다.The present invention relates to a method of cultivating high-quality sprout vegetables using chaga mushrooms (1) preparing a dried chaga mushroom to a size of 1 탆 10 탆; (2) drying the unsalted chungkukjang and preparing it by grinding to a size of 1 mm 3 mm; (3) mixing the unsalted chrysanthemum powder of (1) and purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 DEG C and 40 DEG C for 2 days to 5 days; (5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang; (6) mixing the chrysanthemum powder of the above (1) and the fermented chinese leu***e of (5) at a weight ratio of 5: 1 to 5: 2 and fermenting the mixture at 32 ° C and 40 ° C for 5 days to 10 days; (7) drying the mushroom fermentation powder of (6) to obtain a mushroom fermentation powder; (8) mixing the material of (7) at a weight ratio of 5 to 30% to purified water at 45 占 폚 and 65 占 폚, extracting it for 10 hours to 36 hours, and preparing by filtration; (9) preparing an extract of step (8) by mixing purified water at a weight ratio of 1: 1 to 1:10; (10) seeding sprout seeds into a grower; (11) feeding the mixed liquid of step (9) to the sprout vegetable grower of step (10) and cultivating the plant at a temperature of 18 캜 and 32 캜 for 2 days to 7 days; (12) commercializing the sprouts grown in the step (11).

본 발명의 효과는 새싹채소에 베타글루칸 등 영양성분이 향상되고, 새싹채소의 재배기간이 단축되어 생산성이 향상되고, 풋내와 쓴맛이 저하되고, 풍미가 향상되었다. 각종 씨앗을 새싹채소로 재배하여 생산하므로 생식용, 건조가공품, 건강용가공품, 각종 차류용으로 가공하여 활용도를 극대화 시킬수 있다.The effect of the present invention is that the nutritional components such as beta glucan are improved in sprout vegetables, the cultivation period of sprouts is shortened, the productivity is improved, the inhabit and bitter taste are reduced, and the flavor is improved. It is produced by cultivating various seeds into sprout vegetables, so it can be processed for reproductive, dry processed, health processed products and various kinds of tea to maximize utilization.

상기 기술적 과제를 달성하기 위한, 차가버섯을 이용한 고품질 새싹채소의 재배방법에 관한 것으로 (1) 건조된 차가버섯을 1㎛10㎛의 크기로 분쇄하여 준비하는 단계 ; (2) 무염 청국장을 건조하여 1㎜3㎜의 크기로 분쇄하여 준비하는 단계; (3) 상기 (1)의 무염 청국장 분말과 정제수를 1 : 1의 중량비율로 혼합하는 단계; (4) 상기(3)의 혼합된 재료를 30℃40℃에서 2일~5일간 발효하는 단계; (5) 상기(4)의 발효가 완료된 재료를 여과하여 청국장 발효액을 얻는 단계; (6) 상기(1)의 차가버섯 분말과 상기(5)의 청국장 발효액을 5 : 1 ~ 5 : 2의 중량비로 혼합하여 32℃40℃에서 5일~10일 동안 발효시키는 단계; (7) 상기(6)의 차가버섯 발효분말을 건조하여 차가버섯 발효분말을 얻는 단계; (8) 45℃65℃의 정제수에 상기(7)의 재료를 5 ~ 30%의 중량비율로 혼합하여 10시간 ~ 36시간 동안 추출한 다음 여과하여 준비하는 단계; (9) 상기(8)단계의 추출액 : 정제수를 1 : 1 ~ 1 : 10의 중량비율로 혼합하여 준비하는 단계; (10) 새싹채소용 씨앗을 재배기에 투입하는 단계; (11) 상기(10)단계의 새싹채소 재배기에 상기(9)단계의 혼합액을 공급하여 18℃32℃의 온도에서 2일 ~ 7일 동안 재배하는 단계; (12) 상기(11)단계에서 재배된 새싹채소를 제품화 하는 단계;를 포함하여 이루어 진다.The present invention relates to a method of cultivating high quality sprout vegetables using chaga mushrooms, comprising the steps of: (1) pulverizing dried chaga mushrooms to a size of 1 μm and 10 μm; (2) drying the unsalted chungkukjang and preparing it by grinding to a size of 1 mm 3 mm; (3) mixing the unsalted chrysanthemum powder of (1) and purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 DEG C and 40 DEG C for 2 days to 5 days; (5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang; (6) mixing the chrysanthemum powder of the above (1) and the fermented chinese leu***e of (5) at a weight ratio of 5: 1 to 5: 2 and fermenting the mixture at 32 ° C and 40 ° C for 5 days to 10 days; (7) drying the mushroom fermentation powder of (6) to obtain a mushroom fermentation powder; (8) mixing the material of (7) at a weight ratio of 5 to 30% to purified water at 45 占 폚 and 65 占 폚, extracting it for 10 hours to 36 hours, and preparing by filtration; (9) preparing an extract of step (8) by mixing purified water at a weight ratio of 1: 1 to 1:10; (10) seeding sprout seeds into a grower; (11) feeding the mixed liquid of step (9) to the sprout vegetable grower of step (10) and cultivating the plant at a temperature of 18 캜 and 32 캜 for 2 days to 7 days; (12) commercializing the sprouts grown in the step (11).

본 발명에 따른 실시 예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시 예에 한정되는 것으로 해석되어져서는 안 된다. 본 발명의 실시 예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공 되어지는 것이다. The embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

실시 예 및 비교 예와 같이 새싹채소를 재배하여 아래의 표와 같이 실험을 실시하였다. The sprout vegetables were cultivated as in the examples and comparative examples, and the experiment was carried out as shown in the following table.

실시예Example

본 발명의 재배방법에 의하여 재배한 밀새싹, 보리새싹, 녹두새싹, 녹차새싹, 양배추새싹, 무우새싹을 재배하여 실험용으로 준비하였다.    Wheat sprout, barley sprout, mung bean sprout, green tea sprout, cabbage sprout and radish sprout cultivated by the cultivation method of the present invention were cultivated and prepared for experiment.

비교예Comparative Example

식용수를 수분으로 공급하여 재배한 밀새싹, 보리새싹, 녹두새싹, 녹차새싹, 양배추새싹, 무우새싹을 재배하여 실험용으로 준비하였다.    Wheat sprout, barley sprout, mung bean sprout, green tea sprout, cabbage sprout and radish sprout cultivated by supplying drinking water as moisture were prepared and prepared for experimental use.

실시 예 및 비교 예에 따른 새싹을 맛, 질감, 향미, 전체적인 기호도에 대하여 다음과 같은 방법으로 평가하였다. 평가방법은 20대~40대의 여자 30명에게 시식하게 한 다음 만족도를 평가하도록 하여, 향, 맛, 질감, 기호도를 5점법으로 하여 기호도 검사를 실시하였으며 (매우 나쁘다 : 1점, 나쁘다 : 2점, 보통이다 : 3점, 좋다 : 4점, 매우 좋다 : 5점) 평가 하였다.         The buds according to the examples and the comparative examples were evaluated for flavor, texture, flavor and overall acceptability by the following methods. The evaluation method was to test 30 women in their 20s ~ 40s and evaluate the satisfaction level. The degree of preference, flavor, texture, and preference were evaluated by 5 point method (very bad: 1 point, bad: 2 points , Average: 3 points, good: 4 points, very good: 5 points).

<밀새싹의 평가비교표><Comparative evaluation chart of wheat sprouts> 구분division 향incense 맛flavor 질감Texture 기호도Likelihood 실시예Example 4.64.6 4.44.4 4.84.8 4.64.6 비교예 Comparative Example 3.43.4 3.53.5 3.73.7 3.53.5

<보리새싹의 평가비교표><Comparative evaluation table of barley sprouts> 구분division 향incense 맛flavor 질감Texture 기호도Likelihood 실시예Example 4.74.7 4.54.5 4.64.6 4.64.6 비교예 Comparative Example 3.53.5 3.63.6 3.33.3 3.43.4

<녹두새싹의 평가비교표><Comparative evaluation table of mung bean sprouts> 구분division 향incense 맛flavor 질감Texture 기호도Likelihood 실시예Example 4.84.8 4.74.7 4.94.9 4.84.8 비교예 Comparative Example 2.72.7 2.82.8 3.43.4 3.03.0

<녹차새싹의 평가비교표><Evaluation table of green tea buds> 구분division 향incense 맛flavor 질감Texture 기호도Likelihood 실시예Example 4.74.7 4.44.4 4.54.5 4.54.5 비교예 Comparative Example 3.13.1 2.92.9 3.63.6 3.13.1

<양배추새싹의 평가비교표><Comparative evaluation chart of cabbage sprouts> 구분division 향incense 맛flavor 질감Texture 기호도Likelihood 실시예Example 4.84.8 4.74.7 4.64.6 4.74.7 비교예 Comparative Example 3.53.5 3.43.4 3.63.6 3.53.5

<무새싹의 평가비교표><Evaluation comparison list of seedless buds> 구분division 향incense 맛flavor 질감Texture 기호도Likelihood 실시예Example 4.64.6 4.54.5 4.74.7 4.74.7 비교예 Comparative Example 3.43.4 3.03.0 3.33.3 3.43.4

<보리새싹의 영양성분 비교표><Nutritional comparison table of barley buds> 구 분division (100g당)(Per 100 g) 수분moisture
(g)(g) 단백질protein
(g)(g) 지방Fat
(g)(g) 회분Ash
(g)(g) 탄수화물carbohydrate 베타글루칸Beta Glucan
(g)(g) 칼슘calcium
(mg)(mg) 인sign
(mg)(mg) 철iron
(mg)(mg) 나트륨salt
(mg)(mg) 칼륨potassium
(mg)(mg) 섬유질Fiber
(g)(g) 당질Carbohydrate
(g)(g) 실시예Example 35.035.0 21.021.0 3.33.3 3.83.8 26.726.7 10.210.2 7.17.1 136136 220220 2424 8989 326326 비교예Comparative Example 36.336.3 20.620.6 3.73.7 3.43.4 26.426.4 9.69.6 6.96.9 125125 206206 2222 8686 309309

표 1~표 6을 비교하면, 실시예가 비교예보다 향과 맛과 질감, 기호도가 향상된 것을 알 수 있다.Comparing Tables 1 to 6, it can be seen that the fragrances, the taste, the texture, and the preference degree of the Examples are improved as compared with the Comparative Examples.

표 6을 비교하면 실시예가 비교예보다 영양성분이 향상된 것을 알 수 있다. Comparing Table 6, it can be seen that the nutritional composition of the example is improved compared with the comparative example.

Claims (2)

(1) 건조된 차가버섯을 1㎛10㎛의 크기로 분쇄하여 준비하는 단계 ;
(2) 무염 청국장을 건조하여 1㎜3㎜의 크기로 분쇄하여 준비하는 단계;
(3) 상기 (1)의 무염 청국장 분말과 정제수를 1 : 1의 중량비율로 혼합하는 단계; (4) 상기(3)의 혼합된 재료를 30℃40℃에서 2일~5일간 발효하는 단계;
(5) 상기(4)의 발효가 완료된 재료를 여과하여 청국장 발효액을 얻는 단계;
(6) 상기(1)의 차가버섯 분말과 상기(5)의 청국장 발효액을 5 : 1 ~ 5 : 2의 중량비로 혼합하여 32℃40℃에서 5일~10일 동안 발효시키는 단계;
(7) 상기(6)의 차가버섯 발효분말을 건조하여 차가버섯 발효분말을 얻는 단계;
(8) 45℃65℃의 정제수에 상기(7)의 재료를 5 ~ 30%의 중량비율로 혼합하여 10시간 ~ 36시간 동안 추출한 다음 여과하여 준비하는 단계;
(9) 상기(8)단계의 추출액 : 정제수를 1 : 1 ~ 1 : 10의 중량비율로 혼합하여 준비하는 단계;
(10) 새싹채소용 씨앗을 재배기에 투입하는 단계;
(11) 상기(10)단계의 새싹채소 재배기에 상기(9)단계의 혼합액을 공급하여 18℃32℃의 온도에서 2일 ~ 7일 동안 재배하는 단계;
(12) 상기(11)단계에서 재배된 새싹채소를 제품화 하는 단계를 포함하는 것을 특징으로 하는 차가버섯을 이용한 고품질 새싹채소의 재배방법.
(1) preparing dried chaga mushrooms by pulverizing them to a size of 1 탆 10 탆;
(2) drying the unsalted chungkukjang and preparing it by grinding to a size of 1 mm 3 mm;
(3) mixing the unsalted chrysanthemum powder of (1) and purified water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 DEG C and 40 DEG C for 2 days to 5 days;
(5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang;
(6) mixing the chrysanthemum powder of the above (1) and the fermented chinese leu***e of (5) at a weight ratio of 5: 1 to 5: 2 and fermenting the mixture at 32 ° C and 40 ° C for 5 days to 10 days;
(7) drying the mushroom fermentation powder of (6) to obtain a mushroom fermentation powder;
(8) mixing the material of (7) at a weight ratio of 5 to 30% to purified water at 45 占 폚 and 65 占 폚, extracting it for 10 hours to 36 hours and preparing by filtration;
(9) preparing an extract of step (8) by mixing purified water at a weight ratio of 1: 1 to 1:10;
(10) seeding sprout seeds into a grower;
(11) feeding the mixed liquid of step (9) to the sprout vegetable grower of step (10) and cultivating the plant at a temperature of 18 캜 and 32 캜 for 2 days to 7 days;
(12) A method for cultivating high quality sprout vegetables using a mushroom, which comprises the step of commercializing the sprouts grown in the step (11).
청구항 1의 새싹채소를 재료로 사용하여 가공한 가공품.
A processed product obtained by processing the sprouts of claim 1 as a material.
KR1020150066405A 2015-05-13 2015-05-13 High-quality sprouts vegetable cultivation method using Chaga mushroom. KR20160133644A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210022290A (en) * 2019-08-20 2021-03-03 농업회사법인 주식회사 굼벅스 Breeding method of larva of Protaetia brevitarsis
KR20220023439A (en) 2020-08-21 2022-03-02 한옥수 Cultivation method of barley sprout and wheat sprout using filtrate of loess suspension and fermentation fruit broth
KR20220023440A (en) 2020-08-21 2022-03-02 류세현 Manufacturing method of uncooked food using filtrate of loess suspension and fermentation fruit broth

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210022290A (en) * 2019-08-20 2021-03-03 농업회사법인 주식회사 굼벅스 Breeding method of larva of Protaetia brevitarsis
KR20220023439A (en) 2020-08-21 2022-03-02 한옥수 Cultivation method of barley sprout and wheat sprout using filtrate of loess suspension and fermentation fruit broth
KR20220023440A (en) 2020-08-21 2022-03-02 류세현 Manufacturing method of uncooked food using filtrate of loess suspension and fermentation fruit broth

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