| CPC A23L 2/382 (2013.01) [A23L 11/50 (2021.01); A23L 33/105 (2016.08); A23L 33/12 (2016.08); A23V 2002/00 (2013.01)] | 7 Claims |
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1. A method for producing a fermented liquid having an acidity of pH 3 to 4 and comprising colloidal particles having a particle size not exceeding 50 nm and short-chain fatty acids, the short-chain fatty acids comprising butyric acid, propionic acid and lactic acid, the method comprising the steps of:
preparing:
a soft water having a pH of 7.0 to 7.6;
three kinds of fermented media consisting of a first fermented medium having a pH of 4.2 to 4.8 produced from dried, ground soybeans, a second fermented medium having a pH of 4.5 to 5.1 produced from dried, ground plants comprising Lycium fruit, jujube and turmeric, and a third fermented medium having a pH of 4.1 to 4.7 produced from a material comprising honey; and
a seed bacterial liquid having a pH of 5.0 to 5.6 comprising seven species of fermentation bacteria, International Accession Numbers: NITE BP-02945, NITE BP-02946, NITE BP-02947, NITE BP-02948, NITE BP-02949, NITE BP-02950, and NITE BP-02951, the fermentation bacteria producing organic acids comprising short-chain fatty acids;
performing a Process A comprising the steps of:
putting the soft water, the first fermented medium, and the seed bacterial liquid in a volumetric ratio of 1100 to 1300 L of the soft water, 280 L of the first fermented medium, and 270 to 450 L of the seed bacterial liquid, into a first fermentation tank and mixing them to produce a turbid liquid having a pH of 6.1 to 6.7;
fermenting the turbid liquid at a fermentation temperature of 37° C. to 40° C. for 50 to 100 days to form three layers consisting of a supernatant sponge layer containing fermentation gas, a first deposition layer at a bottom, and an intermediate layer of a translucent fermented liquid having a pH of 5.0 to 5.6 between the sponge layer and the first deposition layer; and
extracting the translucent fermented liquid from the three layers to produce a first fermented liquid having a pH of 5.0 to 5.6;
performing a Process B comprising the steps of:
transferring the first fermented liquid having a pH of 5.0 to 5.6 into a second fermentation tank,
fermenting the first fermented liquid at a fermentation temperature of 37° C. to 40° C. for 3 to 5 days in a fermentation environment without using any fermented medium to form three layers consisting of a supernatant first surface layer containing fermentation gas bubbles, a second deposition layer at a bottom in which a residue of the first fermented medium is deposited, and an intermediate layer of a translucent fermented liquid having a pH of 4.7 to 5.3 between the first surface layer and the second deposition layer; and
extracting the translucent fermented liquid from the three layers to produce a second fermented liquid having a pH of 4.7 to 5.3;
performing a Process C comprising the step of:
transferring the second fermented liquid having a pH of 4.7 to 5.3 into a third fermentation tank;
enclosing the second fermented medium in a bag-shaped filter, suspending the bag-shaped filter inside of the third fermentation tank, and fermenting the second fermented liquid at a fermentation temperature of 37° C. to 40° C. for 8 or 9 days, with circulating the second fermented liquid, to form two layers consisting of a supernatant second surface layer containing fermentation gas bubbles, and a bottom layer of a turbid fermented liquid having a pH of having pH 4.2 to 4.8; and
extracting the turbid fermented liquid from the two layers to produce a third fermented liquid having a pH of 4.2 to 4.8;
performing a Process D comprising the steps of:
transferring the third fermented liquid having a pH of 4.2 to 4.8 into a fourth fermentation tank, and mixing the third fermented liquid and the third fermented medium in a volumetric ratio of 20 to 1 to produce a turbid liquid;
fermenting the turbid liquid at a fermentation temperature of 37° C. to 40° C. for 30 to 60 days to form three layers consisting of a supernatant third surface layer, a third deposition layer at a bottom, and an intermediate layer of a translucent fermented liquid having a pH of 3.4 to 4.0 between the third surface layer and the third deposition layer; and
extracting the translucent fermented liquid from the three layers to produce a fourth fermented liquid having a pH of 3.4 to 4.0;
performing a Process E comprising the steps of:
transferring the fourth fermented liquid having a pH of 3.4 to 4.0 into a fifth fermentation tank;
fermenting the fourth fermented liquid at a fermentation temperature of 37° C. to 40° C. for 30 to 60 days in a fermentation environment without using any fermented medium to produce a translucent fermented liquid having a pH of 3.3 to 3.9 and a fourth deposition layer; and
extracting the translucent fermented liquid to produce a fifth fermented liquid having a pH of 3.3 to 3.9; and
performing a Process E comprising the steps of:
transferring the fifth fermented liquid having a pH of 3.3 to 3.9 into a reserve tank of a cooling unit, and rapidly cooling the fifth fermented liquid at the fermentation temperature of 37° C. to 40° C. to 5° C. or lower by the cooling unit;
returning the rapidly cooled fifth fermented liquid to an ordinary temperature condition to produce an ordinary temperature fermented liquid;
fermenting the ordinary temperature fermented liquid at an ordinary temperature for 180 to 240 days to produce a transparent fermented liquid having a pH of 3.0 to 3.6; and
extracting the transparent fermented liquid to produce a sixth fermented liquid having a pH of 3.0 to 3.6.
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