Title:
DEVELOPMENT OF NATURAL SEASONING USING LACTIC ACID BACTERIA FERMENTATE OF OYSTER MUSHROOM AND ENOKI MUSHROOM
Document Type and Number:
WIPO Patent Application WO/2022/131823
Kind Code:
A1
Abstract:
The present invention relates to a method for manufacturing a natural seasoning and a natural seasoning manufactured by the method, the method comprising the steps of: (1) adding water to kelp, conducting hot water extraction, and drying to prepare a kelp extract; (2) adding water to oyster mushroom and conducting hot water extraction to prepare an oyster mushroom extract; (3) adding water to enoki mushroom and conducting hot water extraction to prepare an enoki mushroom extract; (4) inoculating a Pediococcus pentosaceus strain into the oyster mushroom extract prepared in step (2), followed by fermentation to prepare a lactic acid bacteria fermentate of oyster mushroom; (5) inoculating a Lactobacillus acidophilus strain into the enoki mushroom extract prepared in step (3), followed by fermentation to prepare a lactic acid bacteria fermentate of enoki mushroom; and (6) mixing the lactic acid bacteria fermentate of oyster mushroom prepared in step (4), the lactic acid bacteria fermentate of enoki mushroom prepared in step (5), and the kelp extract prepared in step (1).
Inventors:
KIM SEUNG-JU (KR)
SEO KYOUNG-SUN (KR)
KIM KYUNG-JE (KR)
JIN SEONG-WOO (KR)
KOH YOUNG-WOO (KR)
IM SEUNG-BIN (KR)
HA NEUL-I (KR)
JEONG HEE-GYEONG (KR)
BAN SEUNG-EON (KR)
KIM YU-SEON (KR)
JEONG SANG-WOOK (KR)
KIM JEONG-HEE (KR)
KIM HEE-SOO (KR)
KIM BOK-SEON (KR)
JIN HO-YOUN (KR)
KIM KI MAN (KR)
PARK SE EUN (KR)
CHOI JUNHUI (KR)
SEO KYOUNG-SUN (KR)
KIM KYUNG-JE (KR)
JIN SEONG-WOO (KR)
KOH YOUNG-WOO (KR)
IM SEUNG-BIN (KR)
HA NEUL-I (KR)
JEONG HEE-GYEONG (KR)
BAN SEUNG-EON (KR)
KIM YU-SEON (KR)
JEONG SANG-WOOK (KR)
KIM JEONG-HEE (KR)
KIM HEE-SOO (KR)
KIM BOK-SEON (KR)
JIN HO-YOUN (KR)
KIM KI MAN (KR)
PARK SE EUN (KR)
CHOI JUNHUI (KR)
Application Number:
PCT/KR2021/019199
Publication Date:
June 23, 2022
Filing Date:
December 16, 2021
Export Citation:
Assignee:
KIM SEUNG JU (KR)
JANGHEUNG COUNTY RES INSTITUTE FOR MUSHROOM INDUSTRY (KR)
JANGHEUNG COUNTY RES INSTITUTE FOR MUSHROOM INDUSTRY (KR)
International Classes:
A23L27/10; A23L17/60; A23L29/00; A23L31/00; A23L33/105; A23L33/135
Foreign References:
| KR20200099743A | 2020-08-25 | |||
| KR20150076855A | 2015-07-07 | |||
| KR20160081413A | 2016-07-08 | |||
| KR102073480B1 | 2020-02-04 | |||
| KR102278641B1 | 2021-07-16 |
Other References:
PARK EUN-JIN, LEE SYNG-OOK, LEE SAM-PIN: "Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation", KOREAN JOURNAL OF FOOD PRESERVATION, KOREAN INTELLECTUAL PROPERTY OFFICE, vol. 24, no. 2, 30 April 2017 (2017-04-30), pages 237 - 245, XP055942212, ISSN: 1738-7248, DOI: 10.11002/kjfp.2017.24.2.237
Attorney, Agent or Firm:
CHOI, Kyu Whan (KR)
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