METHOD FOR MANUFACTURING PLANT FERMENTED PRODUCT USING PLANT FERMENTED BROTH
The present invention provides a method for manufacturing a plant fermented product using a plant fermented broth, the method comprising: mixing 5 to 30 parts by weight of a first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 0.05 to 1 part by weight of lactic a...
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| creator | Kang, Seung Chan |
| description | The present invention provides a method for manufacturing a plant fermented product using a plant fermented broth, the method comprising: mixing 5 to 30 parts by weight of a first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 0.05 to 1 part by weight of lactic acid bacteria, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 30 days to 6 months so that the material becomes acidic at pH 4 or less to obtain a first fermented broth; mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 30 days to 6 months so that the material has a sugar content in a range of 0.5 to 2 brix and becomes strongly acidic in a pH range of 2 to 4 to obtain a second fermented broth; and mixing a third plant material, which is the same as or different from the first plant material or the second plant material, with the second fermented broth at a weight ratio of 1:0.5 to 1:1.5, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 20 days to 3 months to obtain a plant fermented product. |
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mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 30 days to 6 months so that the material has a sugar content in a range of 0.5 to 2 brix and becomes strongly acidic in a pH range of 2 to 4 to obtain a second fermented broth; and mixing a third plant material, which is the same as or different from the first plant material or the second plant material, with the second fermented broth at a weight ratio of 1:0.5 to 1:1.5, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 20 days to 3 months to obtain a plant fermented product.</description><language>eng ; fre ; ger</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; 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mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 30 days to 6 months so that the material has a sugar content in a range of 0.5 to 2 brix and becomes strongly acidic in a pH range of 2 to 4 to obtain a second fermented broth; and mixing a third plant material, which is the same as or different from the first plant material or the second plant material, with the second fermented broth at a weight ratio of 1:0.5 to 1:1.5, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 20 days to 3 months to obtain a plant fermented product.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPDxdQ3x8HdRcPMPUvB19At1c3QOCQ3y9HNXCPBx9AtRcHMN8nX1C3F1UQgI8ncJdQ5RCA3GJusU5B_iwcPAmpaYU5zKC6W5GYAqQpw9dFML8uNTiwsSk1PzUkviXQNMjIyNTc0MHU2MiVACAH03LcU</recordid><startdate>20241204</startdate><enddate>20241204</enddate><creator>Kang, Seung Chan</creator><scope>EVB</scope></search><sort><creationdate>20241204</creationdate><title>METHOD FOR MANUFACTURING PLANT FERMENTED PRODUCT USING PLANT FERMENTED BROTH</title><author>Kang, Seung Chan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4233561A43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>Kang, Seung Chan</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Kang, Seung Chan</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR MANUFACTURING PLANT FERMENTED PRODUCT USING PLANT FERMENTED BROTH</title><date>2024-12-04</date><risdate>2024</risdate><abstract>The present invention provides a method for manufacturing a plant fermented product using a plant fermented broth, the method comprising: mixing 5 to 30 parts by weight of a first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 0.05 to 1 part by weight of lactic acid bacteria, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 30 days to 6 months so that the material becomes acidic at pH 4 or less to obtain a first fermented broth; mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 30 days to 6 months so that the material has a sugar content in a range of 0.5 to 2 brix and becomes strongly acidic in a pH range of 2 to 4 to obtain a second fermented broth; and mixing a third plant material, which is the same as or different from the first plant material or the second plant material, with the second fermented broth at a weight ratio of 1:0.5 to 1:1.5, and fermenting the resulting mixture at room temperature in a range of 5 to 25°C for 20 days to 3 months to obtain a plant fermented product.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR MANUFACTURING PLANT FERMENTED PRODUCT USING PLANT FERMENTED BROTH |
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