KR100974422B1 - The natural- fermented product for growing a tomato and the cultivation method of tomato having the high content of choline using the same - Google Patents

Abstract

The present invention relates to a natural fermentation composition for tomato cultivation of a fermented ground powder solution and a fermented soybean solution, wherein the fermented ground powder solution and fermented soybean solution are mixed at a weight ratio of 1: 0.9 to 1.3. The powder solution is fermented by mixing powder, glucose, yeast extract and water, and the soybean solution is fermented by adding water to the crushed soybeans by steaming and crushing soybeans called water.
In addition, the fermentation bacteria fermenting the 톳 powder solution or soybean solution is one of Bacillus subtilis or Lactobacillus ashdophyllus.
Tomato cultivation method using a natural fermentation composition for tomato cultivation according to the present invention,
After diluting the prepared natural fermentation composition for tomato cultivation with water, and after the tomato is caught in a tomato stem, the diluted tomato cultivation natural fermentation composition is characterized by foliar spraying.

Description

The natural fermented product for growing a tomato and the cultivation method of tomato having the high content of choline using the same}

The present invention relates to a natural fermentation composition for tomato cultivation of a fermented ground powder solution and a fermented soybean solution, wherein the fermented ground powder solution and fermented soybean solution are mixed at a weight ratio of 1: 0.9 to 1.3. The powder solution is fermented by mixing powder, glucose, yeast extract and water, and the soybean solution is fermented by adding water to the crushed soybeans by steaming and crushing soybeans called water.

And, the present invention is diluted to 900 ~ 1100 times the natural fermentation composition of the tomato cultivation prepared above, after the tomato is cultivated in the tomato stem 2 to 3 of the diluted tomato cultivation natural fermentation composition every 5 to 10 days It is related to the cultivation method of tomato with high choline content by spraying cotton.

Tomato (tomato, Lycopersicon esculentum MILL) is a vegetable belonging to the eggplant family, and is known to be native to Peru in South America. Tomatoes are perennial in the tropics, but are grown annually in temperate regions. In Korea, premature cultivation is usually carried out in February-March, seedlings are planted in early May, and when the temperature is low, the cultivation and the semi-promoting cultivation are carried out using facilities such as house or glass greenhouse. In the summer high temperatures, the field is also grown in cool areas of 400-800m above sea level. Tomato varieties are classified according to maturity and hyperplasia, and can be roughly classified into four types: mature, immature, pine tomato, and cherry tomato.

These tomatoes have long been widely known as health foods. Tomatoes are rich in vitamins, minerals, organic acids (0.5-1% citric acid), rutin, vitamin P, free amino acids, fiber, and lycopene. Ingested or eaten as salads, sandwiches, processed into processed foods such as juice, puree, ketchup.

Recently, it is becoming popular as a well-being food containing a large amount of various components useful for the human body, and accordingly various research and development is in progress.

For example, Korean Patent Publication No. 10-1999-0075528 (Natural solution composition for cultivating tomato medium and its processing method), Korean Patent Publication No. 10-2002-0358755 (Virus resistant tomato and its manufacturing method), Korean Patent Publication No. 10 -2002-0002247 (new anti-cancer functionally transformed tomato), Korean Patent Publication No. 10-2001-0031447 (seed without tomato and its manufacturing method) and the like.

However, the above conventional techniques are not cultivated using natural materials, but there is a problem that may cause contamination of the soil for cultivating tomatoes by cultivating tomatoes through chemical fertilizers or through complex biological methods such as genetic manipulation. In addition, there is a problem that the growth of tomatoes can be reduced, there is a problem that requires a high economic cost for genetic manipulation.

The present invention is invented to solve the above problems,

By mixing the fermented powder powder and soybean solution fermented with either Bacillus subtilis or Lactobacillus ashdophyllus to prepare a natural fermentation composition for tomato cultivation, dilute the natural fermentation composition for tomato cultivation prepared above, and in tomato stem It is an object of the present invention to provide a tomato cultivation natural fermentation composition for foliar application of the diluted tomato cultivation natural fermentation composition after the tomato is ground and a method of cultivating a high choline content tomato using the same.

Tomato fermentation natural fermentation composition for achieving the above object,

The powdered soybean solution and fermented soybean solution are mixed with either Bacillus subtilis or Lactobacillus ashidophilus, and the powdered soybean powder is fermented by mixing the powder, glucose, yeast extract and water. The solution is characterized in that the soybean soaked in water steamed and crushed, and then fermented by adding water to the crushed soybean.

And, using the natural fermentation composition for tomato cultivation method of cultivating tomatoes with high choline content,

After diluting the prepared natural fermentation composition for tomato cultivation, and after the tomato is berry in the tomato stem, characterized in that the foliar spraying of the diluted tomato fermentation natural fermentation composition.

The present invention is to dilute the natural fermentation composition for tomato cultivation mixed fermented powder and soybean solution fermented with either Bacillus subtilis or Lactobacillus ashdophyllus, and the tomato is cultivated in tomato stem for the diluted tomato cultivation By foliar spraying of the natural fermentation composition, it is possible to grow tomatoes with higher choline content than tomatoes grown in general.

In addition, the method of cultivating tomatoes using the natural fermentation composition for tomato cultivation of the present invention is to contaminate soil, unlike tomato cultivation method through a complex biological method such as cultivation method or genetic manipulation of tomato through chemical fertilizer, Degradation of growth and the economic cost of genetic engineering can be prevented.

1 is a process flow diagram schematically showing a method for producing a natural fermentation composition for tomato cultivation according to the present invention.

The present invention relates to a natural fermentation composition for tomato cultivation of a fermented Soybean powder solution and a fermented soybean solution.

Here, the fermented Soybean powder solution and the fermented soybean solution are 1: 0.9 to 1.3 by weight.

Preferably, the fermented ground powder solution and the fermented soybean solution are mixed at a ratio of 1: 1.1 by weight.

The powder solution is a mixture of 14 to 26% by weight of powder, 1 to 3% by weight of glucose, 1 to 3% by weight of yeast extract, and 68 to 84% by weight of water. The soy solution is steamed soybean called water and crushed to 300 ~ 500mesh and then fermented by adding water 1: 4 to 6 by weight relative to the crushed soybean.

In addition, the fermentation bacteria fermenting the powder powder solution or soybean solution is any one of Bacillus subtilis or Lactobacillus ashdophyllus.

Preferably, the fermentation bacteria fermenting the powdered solution is Bacillus subtilis, and the fermentation bacteria fermenting the soybean solution is Lactobacillus ashdophyllus.

In addition, the Bacillus subtilis (KCTC 2219) and Lactobacillus acidophilus (KCTC 3171) are available from the Korea Institute for Biotechnology Research and Development of the Korean Deposit for Type Cultures (KCTC 3171) do.

Herein, the fermentation of the powder solution with Bacillus subtilis is to easily decompose the carbohydrate, which is an organic substance contained in the powder, into Bacillus subtilus.

The Bacillus subtilus is a gram-positive bacterium that forms apophytes as a representative species of the genus Bacillus, and has the ability to decompose carbohydrates.

Herein, the fermentation of the soybean solution with Lactobacillus ashdophyllus is intended to easily synthesize choline (vitamin B group) of lecithin, a phospholipid contained in soybean, with Lactobacillus ashdophyllus.

The Lactobacillus ashdophyllus is a kind of Lactobacillus bacteria as a lactic acid bacterium, as well as the effects of inhibiting the growth of intestinal rot microorganisms, cholesterol lowering action, etc., as well as the ability to synthesize vitamin B group.

In particular, the vitamin B group includes B1 (thiamine), B2 (pantothenic acid, nicotinic acid, biotin, folic acid, riboflavin), B6 (pyridoxine), B12 (cyanocobalamin), carnitine, choline, lipoic acid, myoinositol and the like. .

Hereinafter, a method for producing a natural fermentation composition for tomato cultivation of the present invention based on the accompanying drawings in detail.

1 is a process flow diagram schematically showing a method for producing a natural fermentation composition for tomato cultivation according to the present invention.

1. Powder production process (1st process)

톳 Powder manufacturing process is the process of removing the salt of 톳, drying and crushing it.

Wash with salt to remove salt from the 건조한, dry it and crush it into 300 ~ 500mesh.

Here, the 톳 (bundle, scientific name: Hizikia fusiformis) is a perennial plant belonging to the brown algae plant (褐藻 植物 門 Phaeophyta) Mabanban (-科 Sargassaceae), and is rich in complex polysaccharides, minerals and dietary fiber, especially calcium and It contains a lot of iron.

In addition, the salt in the water is removed by washing the water in order to smoothly ferment the Bacillus subtilis in the following water powder solution fermentation process (the fifth process).

If the salt in the pan is not removed, the Bacillus subtilis may not be able to ferment smoothly in the following powder solution fermentation process (5th step), and the growth of tomatoes may be reduced by the salt in the pan. There is concern.

And when drying the salt which removed salt, it is preferable to dry in the shade.

Here, the drying of salt in which the salt is removed is performed in the shade to prevent the vitamins contained in the soil from being destroyed.

In addition, the crushed dried chopped to 300 ~ 500mesh is to allow the Bacillus subtilis to be fermented smoothly in the 톳 powder solution fermentation process (the fifth step).

In addition, the crusher used when crushing the dried char is a crusher generally used in the art, detailed description thereof will be omitted.

2. Powder powder manufacturing process (second process)

톳 Powder solution manufacturing process is a process of manufacturing 톳 powder solution by mixing 톳 powder, glucose, yeast extract and water,

Powder of the first process, glucose (Glucose), yeast extract (Yeast Extract), water is mixed.

At this time, 14 to 26% by weight of powder, 1 to 3% by weight of glucose, 1 to 3% by weight of yeast extract, 68 to 84% by weight of water is characterized by mixing.

And it is preferable that the water mixed above mixes 25-35 degreeC water.

Here, mixing the water of 25 ~ 35 ℃ to smoothly dissolve the powder, glucose, yeast extract.

3. Soybean solution manufacturing process (3rd process)

Soybean solution manufacturing process is the process of steaming and crushing soybeans called water and adding water,

Steam soybeans soaked in water, crushed to 300 ~ 500mesh, and then add water 1: 4 ~ 6 to the crushed soybeans by weight.

Here, steamed soybeans soaked in water and crushed to 300 ~ 500mesh and then added to the crushed soybeans by weight 1: 4 ~ 6 by weight in the following soybean solution fermentation process (sixth step) Lactobacillus ashdophylus This is to allow fermentation smoothly.

If the soybeans soaked in water are not steamed and broken into 300-500 mesh or water is not added 1: 4 to 6 by weight, then the crushed soybeans are not evenly distributed in the added water. Lack of free soaking in the water to which the crushed soybean is added, Lactobacillus ashdophyllus may not be fermented smoothly in the following soybean solution fermentation process (sixth process).

4. Culture process (4th process)

The culturing process is a process of inoculating fermented bacteria in a liquid medium and culturing

Inoculate Bacillus subtilis and Lactobacillus ashidophyllus into the liquid medium at a weight ratio of 1: 0.01 to 0.03, respectively, and incubate for 24 to 72 hours in a shaker controlled at 140 to 180 rpm at 26 to 32 ° C.

Here, the liquid medium is a medium generally used in the art, 0.1 to 0.5% by weight of yeast extract, 0.1 to 0.5% by weight of malt extract (Malt extract), 0.1 to 1% by weight of peptone (Peptone) , 0.5 ~ 2% by weight of dextrose, 96 ~ 99.2% by weight of distilled water, adjust pH to 4 ~ 6.5, sterilize at 115 ~ 125 ℃ for 10 ~ 20 minutes and cool to 25 ~ 35 ℃ will be.

5. Powder powder fermentation process (5th process)

용액 Powder solution fermentation process is a process of fermenting after mixing 바 powder solution and cultured Bacillus subtilus,

The powdery solution of the second step and the Bacillus subtilis cultivated in the liquid medium in the fourth step are mixed in a weight ratio of 1: 0.1 to 0.3 and then fermented.

Here, the powder mixture of the second powder and the Bacillus subtilis cultured in the liquid medium in the fourth step is 1: 0.1 ~ 0.3 by weight of the fermentation after mixing, the powder powder solution is smooth due to the Bacillus subtilus To ferment.

If the fermented powder solution of the second process and the Bacillus subtilis cultured in the liquid medium in the fourth process are mixed less than 1: 0.1 by weight, the fermented powder solution is smooth due to the Bacillus subtilus. May not be fermented, and when the fermented powder solution of the second process and the Bacillus subtilus cultured in the liquid medium in the fourth process are mixed with a ratio of more than 1: 0.3 by weight, the fermentation may occur due to the Bacillus subtilus. The powder solution can be fermented smoothly, but mixing more than necessary Bacillus subtilis can cost more than necessary.

In addition, the method of fermenting after mixing the powder powder solution of the second step and the Bacillus subtilis cultured in the liquid medium in the fourth step is a general fermentation method in the art, a detailed description thereof will be omitted.

6. Soybean solution fermentation process (6th process)

Soybean solution fermentation process is a fermentation process after mixing soybean solution and cultured Lactobacillus ashdophilus,

The soybean solution of the third step and the Lactobacillus ashdophyllus cultured in the liquid medium in the fourth step is mixed 1: 1: 0.1 to 0.3 by weight and fermented.

Here, the soybean solution of the third step and the lactobacillus ashdophilus cultured in the liquid medium in the fourth step 1: 1: ~ 0.3 by weight to ferment after mixing soybean solution is smooth due to the Bacillus subtilis To ferment.

If the soybean solution of the third step and the Lactobacillus ashidophilus cultured in the liquid medium in the fourth step is mixed at less than 1: 0.1 by weight, and then fermented, the soybean solution due to the Lactobacillus ashdophyllus This may not be fermented smoothly, when the Lactobacillus is mixed with soybean solution of the third step and Lactobacillus ashidophilus cultured in the liquid medium in the fourth step in excess of 1: 0.3 by weight Although ash soybeans can be fermented smoothly due to ashdophyllus, it may cost more than necessary by mixing more lactobacillus ashidophilus than necessary.

In addition, a method of fermenting after mixing the soybean solution of the third step and the Lactobacillus ashidophilus cultured in the liquid medium in the fourth step is a general fermentation method in the art, and a detailed description thereof will be omitted.

7. Mixing and filtration process (7th process)

The mixing and filtration process is a process of mixing and filtering the fermented ground powder solution and the fermented soybean solution.

The fermented soybean powder solution fermented in the fifth step and the soybean solution fermented in the sixth step are mixed and filtered through a 300-500 mesh filter network.

At this time, the fermented soybean powder solution fermented in the fifth step and the soybean solution fermented in the sixth step is characterized in that 1: 0.9 ~ 1.3 by weight.

Here, mixing the powdered powder fermented in the fifth step and the soybean solution fermented in the sixth step in a ratio of 1: 0.9 to 1.3 by weight is the powdered powder solution and Lactobacillus ashdophilus fermented with Bacillus subtilis. As the nutrients in fermented soybean solution are mixed in a certain ratio, it is easy to supply nutrients of fermented soybean powder fermented with subtilus and soybean solution fermented with Lactobacillus ashdophilus to tomatoes grown using it. to be.

Preferably, the fermented soybean powder solution fermented in the fifth step and the soybean solution fermented in the sixth step are mixed at a weight ratio of 1: 1.1.

Here, as described above, the fine powder manufacturing process (first step), the fine powder solution manufacturing process (second process), the soybean solution manufacturing process (third process), the culturing process (fourth process), the fine powder solution fermentation process ( What is produced according to the fifth step, soybean solution fermentation step (sixth step), mixing and filtration step (seventh step) is called a natural fermentation composition for tomato cultivation.

Referring to the method of cultivating tomatoes using the natural fermentation composition for tomato cultivation prepared according to the above production method as follows.

The natural fermentation composition for tomato cultivation prepared according to the above method is diluted 900 to 1100 times with water, and after the tomato is crushed in tomato stems, the diluted tomato cultivation natural fermentation composition is 2 to 3 times at intervals of 5 to 10 days. Foliar spray

Preferably, the tomato cultivation natural fermentation composition prepared according to the above method is diluted with 1000 times of water, and after the tomato is crushed in tomato stem, the diluted cultivation of the natural fermentation composition is foliar sprayed three times at 7 day intervals. .

Here, the tomatoes grown by spraying the natural fermentation composition for tomato cultivation prepared according to the manufacturing method is a high choline tomato.

The high content of choline in tomatoes grown by spraying the natural fermentation composition for tomato cultivation prepared according to the above manufacturing method is as Lactobacillus ashdophyllus contained in the natural fermentation composition for tomato cultivation prepared fermented soybean solution. This is because choline (vitamin B group) of lecithin, a phospholipid contained in soybean, is synthesized, and the synthesized choline is applied to the leaf surface of tomato stem.

In addition, the present invention will be described in more detail with reference to the following Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Tomato grown by spraying natural fermentation composition for tomato cultivation prepared according to the present invention

Water was washed with water to remove salts from the water, dried and then crushed to 400mesh to make powder, and 20 kg of the powder was prepared, 2 kg of glucose, 2 kg of yeast extract, and 76 kg of water were mixed. To prepare a powder solution, steam soybeans soaked in water and crushed to 400mesh and water to the crushed soybeans by weight 1: 5 to prepare a soybean solution.

Then, inoculating Bacillus subtilis and Lactobacillus ashdophyllus in a liquid medium at a weight ratio of 1: 0.02, respectively, and incubating for 48 hours in a shaker controlled at 160 ° C at 28 ° C.

Then, the Bacillus subtilis cultivated in the 톳 powder solution and the liquid medium is mixed at a ratio of 1: 0.2, and then fermented, and the Lactobacillus ashdophyllus cultivated in the prepared soybean solution and the liquid medium is weighed. Fermented after mixing to 1: 0.2.

The fermented soybean powder solution and the soybean solution fermented with Lactobacillus ashidophilus were mixed at a ratio of 1: 1.1 by weight and filtered through a 400 mesh filter network to prepare a natural fermentation composition.

Then, the tomato fermented natural fermentation composition prepared above is diluted with 1000 times of water, and after the tomato is iced on the tomato stem, the diluted tomato fermented natural fermentation composition is sprayed three times at 7 day intervals.

Comparative Example: Tomato Grown According to General Cultivation Method

Experiment: Choline Content Analysis

The content of choline was analyzed by requesting the Examples and Comparative Examples from the Korean Sweet Feed Association. The results are shown in Table 1 below and FIGS. 2 to 3.

Choline content (mg / kg) Example (Processing Tool) 19.58 Comparative Example (No Treatment Zone) 3.02

As can be seen from Table 1 and FIGS. 2 to 3, 19.58 mg / kg of choline was detected in the example grown by spraying the natural fermentation composition for tomato cultivation compared to the comparative example where 3.02 mg / kg of choline was detected. When comparing the amount of choline detected in Comparative Example and Example, it can be seen that more than six times choline was detected in Example compared to Comparative Example.

Herein, 6 times or more choline was detected in the Examples compared to the comparative example of the lecithin which is a phospholipid contained in soybean as Lactobacillus ashdophyllus contained in the natural fermentation composition for tomato cultivation prepared ferments soybean solution. This is because choline (vitamin B group) is synthesized and the synthesized choline is applied to the leaf surface of tomato stem.

Claims (4)

delete delete delete 톳 powder manufacturing process (first step) to remove the salt in the 하고, dried and crushed to 300 ~ 500mesh;
Process for preparing powder powder solution comprising mixing 14 to 26 weight% of powder of the first step, 1 to 3 weight glucose, 1 to 3 weight% of yeast extract, 68 to 84 weight% of water Process);
A soybean solution manufacturing process (third step) of steaming soybeans soaked in water and crushing it into 300 to 500mesh and adding water to the crushed soybeans in a ratio of 1: 4 to 6 by weight;
Incubating Bacillus subtilis and Lactobacillus ashidophyllus in liquid medium at 1: 0.01 ~ 0.03 relative to each weight and incubating for 24 ~ 72 hours in a shaker controlled at 26 ~ 32 ℃ at 140 ~ 180rpm ( Fourth step);
A powdered powder solution fermentation step (5th step) of fermenting the mixed powder solution of the second step and the Bacillus subtilis cultured in the liquid medium in the fourth step in a ratio of 1: 0.1 to 0.3 by weight;
A soybean solution fermentation step (sixth step) for mixing the soybean solution of the third step and the Lactobacillus ashidophilus cultured in the liquid medium in the fourth step with a weight ratio of 1: 0.1 to 0.3;
A mixing and filtration step (seventh step) of mixing the powder powder fermented in the fifth step and the soybean solution fermented in the sixth step at a weight ratio of 1: 0.9 to 1.3, and filtration in a 300 to 500 mesh filter network; to,
Dilute the prepared natural fermentation composition for tomato cultivation with 900 ~ 1100 times of water, and then increase the choline content of the tomato by increasing the choline content of the tomato by foliar spraying 2-3 times at 5 ~ 10 days intervals after the tomato is planted. Method of cultivation.

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