Title:
METHOD FOR PRODUCING FERMENTED LIQUID CONTAINING SHORT-CHAIN FATTY ACIDS
Document Type and Number:
WIPO Patent Application WO/2021/020271
Kind Code:
A1
Abstract:
The present invention is a method for producing a fermented liquid that has an acidity of pH 3-4 and that contains short-chain fatty acids and colloidal particles having a particle diameter not exceeding 50 nm. The method comprises: preparing a fermentation apparatus that contains a plurality of sets of temperature-controlled fermentation containers at each stage of a multistage fermentation process; using soft water as starter, a base microorganism solution containing seven types of fermentative bacteria comprising low temperature-controlled spore-forming Clostridium (international accession numbers NITE BP-02945-NITE BP-02951), and three-type natural substance-derived fermentation media, produced by the separate fermentation of a first medium of dried soybeans, a second medium that is a mixed medium of dried plant materials comprising jujube, Lycium fruit, and turmeric, and a third medium of a honey starting material; and producing a fermented liquid through a multistage fermentation process.
Inventors:
TAKAYAMA HIROTAKA (JP)
TAKAYAMA EMI (JP)
TAKAYAMA EMI (JP)
Application Number:
PCT/JP2020/028427
Publication Date:
February 04, 2021
Filing Date:
July 22, 2020
Export Citation:
Assignee:
HIGHER MOUNT CO LTD (JP)
International Classes:
C12P7/52; C12P7/56
Foreign References:
| JP2008273895A | 2008-11-13 |
Other References:
MIRAI GENEKI , TOYAMA SKY KK.: "MIRAI undiluted solution (Mirai undiluted solution)", WEBARCHIVE, 24 October 2016 (2016-10-24), pages 1 - 15, XP055788076, Retrieved from the Internet
TAKAYAMA, EMI.: "Lactobacillus micro aged extract'' that increases ''intestinal fortitude", NEW FOOD INDUSTRY, vol. 48, no. 2, 2006, pages 53 - 63
TAKAYAMA, EMI: "Involvement in Fermented Aged Extract", IYASHI NO MURA WAKU-WAKU SHOP, 5 August 2016 (2016-08-05), pages 1 - 2, XP055788085, Retrieved from the Internet
TAKAYAMA, EMI.: "Lactobacillus micro aged extract'' that increases ''intestinal fortitude", NEW FOOD INDUSTRY, vol. 48, no. 2, 2006, pages 53 - 63
TAKAYAMA, EMI: "Involvement in Fermented Aged Extract", IYASHI NO MURA WAKU-WAKU SHOP, 5 August 2016 (2016-08-05), pages 1 - 2, XP055788085, Retrieved from the Internet
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY PSD (JP)
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