JPS6351650B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bean sprouts containing a large amount of calcium.

In recent years, food, food production technology, and processing and preservation technology have been revolutionized, and our eating habits have become richer, and food types and tastes are becoming more diverse. As a result of such a rich diet, the intake of calories, animal proteins, and fats is rather excessive, but on the other hand, the current situation is that the intake of calcium and vitamins is insufficient. be.

In view of the lack of calcium in the diet, especially in the Japanese diet, the inventor focused on bean sprouts, which are widely supplied at low cost to the tables of ordinary households throughout the year, and conducted research on increasing their calcium content.

Traditionally, bean sprouts are made by soaking raw beans such as black beans, soybeans, and soybeans in warm water to make them easier to germinate, then placing them in a container with a drainage hole at the bottom, and pouring an appropriate amount of cold water over the top at appropriate times to adjust the temperature. The seeds are germinated, grown, and shipped domestically and internationally about a week after being prepared. The calcium content in these bean sprouts is per 100g of bean sprouts.
About 10 to 15 mg is normal. On the other hand, the production of bean sprouts requires a large amount of water, and the quality of this water is considered to be an important factor in determining the success or failure of bean sprout production. It is believed that this causes rot inside the bean sprouts, making it impossible to efficiently produce bean sprouts with commercial value.
In this industry, it is common knowledge to use high quality water that does not contain impurities and is close to pure water.

The present invention applies water containing basic calcium phosphate and other calcium compounds at appropriate times during the growing process of bean sprouts. White bean sprouts that last for a long time and have good appearance can be obtained very easily with good yield, and can be easily produced using conventional equipment almost as is.

Examples will be described below. Bratsukumatsupe, soybean beans, and other raw beans are soaked in moderately hot water for about a day and night to swell, then placed in a container with a drainer bottom, and then soaked with cold water for 50 minutes to suppress the temperature rise due to heat generation such as germination heat. - Approximately every 6 hours
If kept at around 20°C, they will gradually germinate and root, so water uniformly containing a certain amount of finely powdered calcium compounds is applied at the appropriate time from that point until they grow and are shipped. Since the above-mentioned temperature control by cooling water continues even after germination and rooting, the water containing this calcium compound is prepared by adding a predetermined amount of calcium compound to a part of the cooling water and injecting it into each cooling water. It may be applied at the end of each addition or after several appropriately selected additions of cooling water. Calcium compounds include basic calcium phosphate, calcium phosphate and other phosphates, light calcium carbonate and other carbonates, calcium chloride, calcium sulfate, calcium hydroxide, and others, and those with high purity are particularly preferred. These compounds are made into suitable powders and the required amount is poured into water, and insoluble ones are used in a suspended state. The fineness is preferably less than a fine powder passing through a sieve of approximately 40 meshes/cm, and particularly preferably less than a fine powder passing through a sieve of 80 meshes/cm. The amount of these calcium compounds applied varies depending on the type, content in the application water, application method, etc., and is not particularly limited, but it is necessary to ensure that they are distributed over the entire surface of the bean sprouts each time they are applied. It is preferable to reduce the content of the calcium compound relatively and increase the number of applications. For example, it may be made into a thin liquid of about 0.1% or less and used in place of cooling water that is injected intermittently, or the appropriate amount may be applied in one to several times between injections of cooling water.

The above-mentioned calcium compound-containing water may be sprayed as part of the cooling water as described above, but the sprouts, which are in the process of sprouting and rooting, may be immersed together with the cultivation container for a certain period of time at required intervals.

Example 1 1000 kg of Black Matsupe was immersed in warm water at about 42°C for about 6 hours, then the water was drained and left for about 6 hours. The beans are then placed in a growing chamber, and cold water is poured over them every six hours to keep the temperature around 18 degrees Celsius and encourage germination. This 6
The hourly injection of cold water continues until the bean sprouts are stored. When the beans germinate and root, and hairy roots develop from the roots, add cold water and use Super Clean (trade name of basic calcium phosphate Ca ₅ (PO ₄ ) ₃ OH, sold by Nippon Calcium Co., Ltd.) containing approximately 0.5%. About 3,000 ml of cold water is sprayed over the germinated and growing bean sprouts and uniformly distributed over the entire surface. Thereafter, this operation was repeated a total of 12 times each time cooling water was added, and the product was taken out and harvested. The obtained bean sprouts had no coloration and had a good appearance. As a result of the analysis, the calcium content of 100g of bean sprouts
It was 31.4 mg per serving. Moreover, no adverse effects were observed at all due to the addition of calcium salt-containing water during the above-mentioned growth, and the yield was also very good. For comparison, the calcium content of bean sprouts grown in the same manner as above except that no calcium salt-containing water was applied was
It was 12.2mg per 100g.

Example 2 Cold water 2000 containing approximately 1.0% Super Clean
Sprouts were cultivated in the same manner as in Example 1, except that the bean sprouts were applied each time, and the calcium content in the resulting bean sprouts was 29.8 mg per 100 g of bean sprouts. Other results were almost the same as in Example 1. Also, for comparison, the calcium content of bean sprouts grown using the conventional method at the same time was 10.6 mg%.

Example 3 Plants were placed in a growth chamber to germinate and take root, and after hair-like fine roots appeared from the roots, cooling water was added every 6 hours for 1 day 2.
Bean sprouts were grown in the same manner as in Example 1, except that commercially available cold water 3000 containing about 2% calcium carbonate fine powder was applied instead of super clean-containing cold water for three days at a time. The obtained bean sprouts had only slight discoloration at the roots, but did not suffer from any problems such as rot or decrease in yield. As a result of decolorizing this bean sprout using a conventional method,
There is no difference in appearance from bean sprouts decolorized using the conventional method, and analysis shows that the calcium content of bean sprouts is 100g.
It was 24.6 mg per serving.

Example 4 Bean sprouts were grown in the same manner as in Example 3, except that calcium hydroxide was used instead of calcium carbonate. Calcium content in the obtained bean sprouts
The results were almost the same as in Example 3 except that the amount was 23.8 mg per 100 g.

As described above, the present invention uses a simple method of applying an appropriate calcium compound in the growing process of bean sprouts after germination, and the bean sprouts have an extremely high calcium content, at least 1.5 to 3 times the amount obtained by the conventional method. It is possible to easily obtain bean sprouts that have a shelf life of at least one day longer than that obtained by conventional methods, and bean sprouts that are widely popular as food can compensate for the lack of calcium in the diet. It is also effective as a source of calcium supplementation for livestock and other animals, and can be easily manufactured using conventional equipment as is, and can be supplied at low cost.

Claims (1)

[Claims] 1. When producing bean sprouts by soaking raw beans in water, an aqueous solution containing calcium is applied at an appropriate time after germination and rooting to increase the calcium content in the sprouts and obtain bean sprouts with a long shelf life. A method for producing bean sprouts.