Preparation method of germinated bean

• Main Authors: KIM, JEONG KEE, RHA, CHAN SU, PARK, SAIT BYUL, HAN, SEON SU
• Format: Patent
• Language: English; Korean
• Published: 22.08.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method for preparing germinated bean with increased nutritious components comprises: an immersion step of immersing bean in an immersion solution; and a germination step of treating the bean having passed through the immersion step with a germinating liquid. The germinating liquid comprises a bean germination accelerator. The germinated bean prepared by the method has high isoflavone content or free radical amino acid content. 본 명세서에는 영양성분이 증진된 발아 콩의 제조 방법으로서, 콩을 침지액에 침지 하는 침지 단계 및 상기 침지 단계를 거친 콩에 발아액을 처리하는 발아 단계를 포함하며, 상기 침지액은 콩 발아 촉진제를 포함하는 것을 특징으로 하는 발아 콩의 제조방법이 개시되며, 상기 제조방법에 따라 제조된 발아콩은 이소플라본 함량 또는 유리아미노산 함량이 우수한 특징을 가진다.