KR102074295B1 - MANUFACTURING METHOD FOR CLEAR EM(Effective Micro-organisms) FERMENTED CRUDE LIQUID AND CLEAR EM(Effective Micro-organisms) FERMENTED CRUDE LIQUID MANUFACTURED BY THE SAME - Google Patents

Abstract

The present invention relates to a method for producing clear useful microorganism (EM) fermented and undiluted liquid, and the clear EM fermented and undiluted liquid produced thereby. The method for producing the clear EM fermented and undiluted liquid according to the present invention comprises the steps of: preparing and washing horseradish; immersing the washed horseradish in grape juice and acid inhibitors; steaming the horseradish infiltrated with the ingredients of grape juice and acid inhibitors; washing the steamed horseradish with any one or more of acid between acetic acid or citric acid; spraying a lactic acid bacteria culture medium consisting of a culture medium and lactic acid bacteria to the washed horseradish; producing lactic acid bacteria fermentation liquid by fermenting the horseradish to which the lactic acid bacteria culture medium is sprayed; producing mixed fermentation liquid by mixing yeast bacteria and Bacillus subtilis with the lactic acid bacteria fermentation liquid and then, storing the mixture at mixture temperature of 45 to 50°C for 3 to 7 days, wherein the mixed fermentation liquid is mixed in a weight ratio of 50 to 100 parts by weight of the lactic acid bacteria fermentation liquid, 20 to 40 parts by weight of the yeast bacteria, and 1 to 5 parts by weight of the Bacillus subtilis; producing deep sea water fermentation liquid by mixing deep sea water liquid with the mixed fermentation liquid; and producing clear EM fermented and undiluted liquid by separating only the supernatant of the deep sea water fermentation liquid stored in a container after storing and leaving the deep sea water fermentation liquid in the container at the temperature of 15 to 20°C for 5 to 10 hours. By the above composition, the present invention can be safely used as detergent for household purposes such as cleaning the ingrained dirt of a gas stove hood by producing clear EM fermented and undiluted liquid, and the clear EM fermented and undiluted liquid is effective for sterilization and odor removal.

Description

MANUFACTURING METHOD FOR CLEAR EFFECTIVE MICRO-organisms FERMENTED CRUDE LIQUID AND CLEAR EFFECTIVE MICRO-organisms FERMENTED CRUDE LIQUID MANUFACTURED BY THE SAME

The present invention relates to a method for preparing a clear EM fermentation stock solution and a clear EM fermentation stock produced by the present invention, and more particularly, by preparing a clear EM (useful microorganism) fermentation stock, such as cleaning the gas stove hood at home, etc. The present invention relates to a method for preparing a clear EM fermentation stock solution, which can be safely used as a detergent and effective in removing sterilization and odor, and a clear EM fermentation stock produced thereby.

In general, dishwashing agents are usually in the form of liquids or powders. In addition to the use of kitchen containers, such as dishes, coffee machines are also washed. Conventional powder detergents are mostly chemical products, which have a strong odor due to their chemical composition, are very slow in dissolving in water, and do not dissolve in 100% water, so detergent residues remain after washing.

According to the Ministry of Health and Welfare, detergents used to wash vegetables or fruits that can be eaten by humans are classified into one type, and detergents used to wash food utensils such as food and cooking utensils are classified into two types, and The cleaning agent for washing the apparatus for manufacturing and processing such as manufacturing apparatus and processing apparatus is classified into three kinds.

In general, users who use detergents do not know these standards, and they usually clean two kinds of detergents for various kinds of cleaning products. Two or three types of kitchen detergents include sodium triphosphate, sodium percarbonate, and sodium perborate. Insoluble detergent conditions such as sodium sulfate, sulfamic acid, sodium tripolyphosphate, sodium lauryl sulfate, and oxygenated bleaching agents contain large amounts of incompatible substances.

In addition, as a kitchen detergent used for home use in the form of a liquid, in this case, there is almost no user to accurately measure and write detergent. Therefore, excessive use of dish detergents is one of the important factors to pollute the water environment.

And most people use detergents that are harmful to health and have a lot of detergent residues to clean the dirty spots of utensils such as baby bottles, coffee machines, water purifiers, and kitchen utensils such as gas stove hoods. In general, detergents are composed of surfactants and various chemicals to improve cleaning ability. When washing the cooking utensils with these products, the residual detergent residues are absorbed or come into contact with the human body to threaten health. Even seriousness does not improve.

On the other hand, conventional dishwashing detergent is mainly composed of a surfactant, a tax aid, an active ingredient, fragrance, water and the like. Of these detergent components, those having cleaning performance and foaming properties are mainly surfactants, and especially in liquid detergents, mainly anionic surfactants are used.

However, in the case of oily pollution and steaming, which are the main factors in kitchen contamination, anionic surfactants generally do not exhibit a sufficient removal effect. In particular, amine compounds such as basic ammonia and trimethylamine, acidic hydrogen sulfide and methyl, which are produced by the propagation of many kinds of bacteria due to the smell of fish, meat, fishy smells, and the smell of food after cooking, especially when cooking and dish washing. Sulfide compounds such as mercaptan, and odors such as acetaldehyde having a low volatile point are difficult to remove with conventional kitchen cleaners.

Meanwhile, EM (Effective Micro-organisms) refers to a microbial complex that combines and cultures dozens of useful microorganisms that humans have used in food and medical fields from many microorganisms existing in nature. Yeast, lactic acid bacteria, and photosynthetic bacteria, which we know well, are the major species that make up EM, and the strongest characteristic of EM is the fermentation product produced by the complex coexistence relationship among them.

As the efficacy and ability of EM have been verified, the scope of its use is gradually expanding to domestic, domestic and overseas life, architecture and interior, food and clothing fields. Currently, it is manufactured in 55 countries and is manufactured in more than 150 countries. It is widely used in.

This EM does not use any synthetic chemicals and is made of 100% natural materials such as yeast, lactic acid bacteria, photosynthetic bacteria, imaginary fungi, etc. EM is the core function of antioxidant production, antioxidant wave generation, non-ionization and low molecular weight. It is to produce powerful antioxidants. Antioxidants generated from the correlation of various microorganisms have an excellent ability to remove free radicals generated in the human body and various foods, fruits, buildings, metals, and the like.

In addition, the anti-oxidation wave generated here has a strong antioxidant power, prevents the ionization of harmful heavy metals, and has the function of decomposing high molecular weight and low molecular weight. EM is eco-friendly, high quality, popular, and sustainable, and EM is a microorganism complex made by selecting only microorganisms that are harmless to the human body among hundreds of thousands of microorganisms existing on the earth.

Therefore, the present inventors are preparing a fermentation stock solution with EM (useful microorganism) during the research to develop household detergent using EM, so that it can be safely used as household detergent such as cleaning of gas stove hood. The present invention has been completed by finding that it has an effect on bactericidal action and odor removal.

Domestic Patent No. 10-1678847 (November 17, 2016 registration) Domestic Patent Publication No. 10-2018-0013302 (published Feb. 7, 2018) Domestic Registration No. 10-1298676 (registered August 14, 2013)

The present invention provides a method for producing a clear EM fermentation stock solution by producing a clear EM fermentation stock solution, which can be safely used as a household detergent such as cleaning the gas stove hood, and effective for sterilization and odor removal. To provide a clear EM fermentation stock prepared.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for preparing a clear EM fermentation stock solution according to the present invention is prepared and washed wasabi, immersed the washed wasabi in grape juice and rancidation inhibitors, steamed wasabi penetrated the components of the grape juice and rancids inhibitors, The steamed wasabi was washed with any one or more acids of acetic acid or citric acid, sprayed with lactic acid bacteria culture medium consisting of a culture solution and lactic acid bacteria, and fermented wasabi sprayed with the lactic acid bacteria culture solution, to prepare a fermentation broth. And, after mixing the yeast and Bacillus subtilis in the lactic acid bacteria fermentation broth to store for 3 to 7 days at a temperature of 45 to 50 ℃ to prepare a mixed fermentation broth, the mixed fermentation broth is 50 to 100 parts by weight of lactic acid bacteria fermentation stock, yeast 20 to 40 It is mixed in a weight ratio of 1 to 5 parts by weight and Bacillus subtilis, and deep sea in the mixed fermentation broth Mixing the solution to prepare a deep seawater fermentation solution, the deep seawater fermentation solution is stored in a container for 5 to 10 hours at a temperature of 15 to 20 ℃, and left, the supernatant of the marine deep water fermentation solution stored in the container Prepared by separating only.

The washed wasabi was immersed in the mixed solution of wasabi was mixed with grape juice and rancidity inhibitor in a weight ratio of 1: 0.5, the rancidity inhibitor is mixed with vitamin C and salt solution in a weight ratio of 1: 0.5 The salt solution has a concentration of 1 to 3% by weight, and is immersed in a weight ratio of 100 to 120 parts by weight of the mixed solution of grape juice and rancidity inhibitor with respect to 100 parts by weight of the washed wasabi and then maintained for 5 to 15 minutes. As the lactic acid bacteria, one or more lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum are used, and the yeast bacterium process is used the three Levy jiae (Saccharomyces cerevisiae), the Bacillus subtilis is Bacillus subtilis (Bacillus subtilis), bar Russ subtilis's sebum skin and eye (Bacillus subtilis), Bacillus MEGATHERIUM (Bacillus megaterium), Bacillus piece it formate miss (Bacillus licheniformis) and Bacillus pool misses (Bacillus pumilus) is at least one selected from the group consisting of used, The deep sea water fermentation solution may be prepared by mixing 5 to 10 parts by weight of deep sea water solution with respect to 100 parts by weight of the mixed fermentation broth.

In addition, the present invention includes a clear EM fermentation stock prepared by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

The method for preparing a clear EM fermentation stock solution according to the present invention is to prepare a clear EM fermentation stock solution (EM), which can be safely used as a household detergent such as cleaning the gas stove hood, and effective in removing sterilization and odor. EM fermentation stock can be prepared.

It will be fully understood that embodiments of the inventive concept may provide various effects not specifically mentioned.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, a preferred embodiment of the method for producing a clear EM fermentation stock solution according to the present invention will be described in detail.

In order to prepare a clear EM fermentation stock solution according to the present invention, first, after preparing wasabi may be washed clean in water.

Wasabi (Wasabia koreana, Wasabia japonica) is an evergreen, perennial ripening halftone plant belonging to the cruciferous family, sinigrin, allyl isothiocyanate, vitamin C, vitamin C, glucucos, It contains KHSO ₄ and is known to be used for anti-corruption, antibacterial and edible spices.

Next, the washed wasabi may be dipped in grape juice and rancidation inhibitors. As described above, it is possible to prevent discoloration or rancidity of the EM fermentation stock solution prepared by immersing wasabi in grape juice and rancidation inhibitor.

The washed wasabi was immersed in the mixed solution of wasabi was mixed with grape juice and rancidation inhibitor in a weight ratio of 1: 0.5, the rancidity inhibitor is vitamin C and salt solution in a weight ratio of 1: 0.5 Can be prepared by mixing.

The salt solution used as the rancidity inhibitor may be a salt solution having a concentration of 1 to 3% by weight, and after immersing in a weight ratio of 100 to 120 parts by weight of the mixed solution of grape juice and rancidity inhibitor with respect to 100 parts by weight of the washed wasabi. It can be carried out by maintaining for 5 to 15 minutes, in this step, the active ingredients of grape juice and rancidity inhibitor to penetrate the surface of the wasabi to prevent discoloration or rancidity of the EM fermentation stock prepared even after a long time Can be.

Next, wasabi may be steamed in which the components of the grape juice and rancidity inhibitor are infiltrated.

Steaming of wasabi may be performed by steaming wasabi penetrated with the components of the grape juice and rancidity inhibitor with steam for 30 to 60 minutes, if steaming of wasabi is performed below the lower limit There is a problem in that sufficient steaming is not achieved, and if the steaming is performed in excess of the above upper limit, the difference in effect due to the increase of steaming time may be insignificant.

Subsequently, the steamed wasabi may be washed with any one or more acids of acetic acid or citric acid. The washing of the steamed wasabi may be performed by washing the surface of the steamed wasabi with any one or more acids of acetic acid or citric acid. There is an improvement effect such as flavor, color tack of the EM fermentation stock solution to be prepared.

Next, lactic acid bacteria culture solution consisting of a culture solution and lactic acid bacteria can be sprayed on the washed wasabi.

The lactic acid bacterium may be any one or more known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles , and Bifidobacterium longum , and the culture solution may be peptone. , Malt extract (Malt extract), sodium citrate (Sodium citrate), dibasic potassium phosphate (Potassium phosphate dibasic), glucose (Glucose) and distilled water, the culture solution is 20 to 30 parts by weight of peptone, malt extract 10 to 20 It can be made by mixing in a weight part, 1 to 2 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of dibasic potassium phosphate, 1.5 to 3.5 parts by weight of glucose and 100 to 200 parts by weight of distilled water.

The peptone in the lactic acid bacteria culture medium is a nitrogen source for supplying proteins to supply the proteins necessary for the growth of microorganisms, the malt extract contains various minerals, vitamin B group, amino acids can help the growth of microorganisms, the citric acid Sodium is a mineral that adjusts the pH of the culture medium to maintain an optimized state for the growth of microorganisms, can provide nutrition, and the glucose can function as an important component of the lactic acid bacteria metabolize sugar to produce organic acids.

Subsequently, the lactobacillus fermentation broth may be prepared by fermenting wasabi sprayed with the lactic acid bacterium culture solution.

The lactic acid bacteria fermentation broth may be prepared by storing the horseradish sprayed with the lactic acid bacteria culture solution for 2 to 4 days in a storage container maintaining a temperature of 50 to 55 ℃ and humidity of 55 to 60%.

Then, after mixing the yeast and Bacillus subtilis in the lactic acid bacteria fermentation broth can be stored for 3 to 7 days at a temperature of 45 to 50 ℃ to prepare a mixed fermentation broth, the mixed fermentation broth is 50 to 100 parts by weight of lactic acid bacteria fermentation stock, yeast 20 To 40 parts by weight and 1 to 5 parts by weight of Bacillus subtilis may be mixed.

The yeast (yeast) is a microorganism used to make bread, beer, wine and the like, it means a fungus or mushroom bunch, but does not have mycelium and does not have photosynthetic performance or motility. Saccharomyces cerevisiae can be used.

Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus megaterium Bacillus licheniformis Bacillus licheniformis Bacillus pumilus Any one or more selected from the group consisting of) may be used.

Next, the deep seawater fermentation solution may be prepared by mixing the deep seawater solution with the mixed fermentation broth. The deep seawater fermentation solution may be prepared by mixing 5-10 parts by weight of the deep seawater solution with respect to 100 parts by weight of the mixed fermentation broth. have.

The deep sea water solution may be used a deep sea water solution prepared by the following manufacturing method.

First, deep sea water can be prepared. The deep sea water, which is generally 200 m or less, is called deep sea water, and unlike surface waters, it does not reach sunlight, so plankton and living organisms multiply. Due to the high concentration of nutrients and the density difference according to the water temperature, there is no contaminant present in the surface seawater because it is not mixed with the surface seawater, and low temperature stability, pollutants, harmful bacteria or organic matters are very high when compared with the surface seawater. Low cleanliness, mineral nutrient-rich eutrophy which is very important for plant growth, and mineral balance characteristics that balance various minerals and cluster of water molecules for a long time under high pressure and low temperature It has characteristics such as aging ripened with water having good surface permeability and less permeability.

In particular, salt containing a large amount of minerals produced in deep sea water contains various minerals such as calcium (Ca), magnesium (Mg), iron (Fe), and zinc (Zn), which are necessary for the growth of basophilic microorganisms. In particular, it has high concentration of nutrients such as nitrate, phosphate and silicate because it does not live at low temperature without sunlight and high concentration of nutrients such as nitrate, phosphate and silicate. There is this.

Next, the water in the deep sea water may be evaporated.

The evaporation of water in the deep sea water may proceed by allowing the deep sea water to dry naturally by leaving the deep sea water at a temperature of 20 to 35 ° C. until 5/5 to 3/5 of the mass of the deep sea water is evaporated. By evaporating the water contained in it can reduce the cost and can easily increase the salinity of the deep sea water.

Subsequently, the deep sea water having evaporated the water may be frozen and crystallized.

In the step, after the deep sea water evaporated the water is introduced into the freeze concentrator, ice crystals may be formed by lowering the temperature of the freeze concentrator to freeze the temperature of the deep sea water.

In this step, as the temperature of the freeze concentrator is lowered, the deep sea water contained in the freeze concentrator may be partially frozen. The deep sea water contained in the freeze concentrator is in direct contact with the inside of the freeze concentrator. Pure water is frozen around the crystal nuclei formed on the outer circumferential surface or the deep ocean water, and the particles may be formed into large ice crystals.

In this step, the internal temperature of the freeze-concentrator containing the deep sea water is maintained at a temperature of -12 to -10 ° C for 10 to 20 hours, until 10 to 20% by weight of the initial weight of the filtered seawater is frozen. Can proceed.

Subsequently, ice crystals formed in the frozen deep ocean water may be removed.

In this step, by removing the ice crystal in which the pure water (solvent) component is frozen, deep seawater having high salt concentration may be prepared.

Next, after re-injecting the deep sea water from which the ice crystals have been removed into the freeze concentrator, the temperature of the freeze deepening device may be lowered to recrystallize the deep sea water from which the ice crystals have been removed, thereby recrystallizing to form an ice crystal. .

In the step, the internal temperature of the freeze-concentrator containing the deep sea water from which the ice crystals have been removed may be maintained at a temperature of -15 to -13 ° C. for 10 to 30 hours, and the deep sea water from which the ice crystals have been removed may be re-frozen.

In this step, as the temperature of the freeze concentrator is lowered, the deep sea water contained in the freeze concentrator may be partially frozen once again. Pure water may freeze around crystal nuclei formed on the outer circumferential surface in direct contact or the deep sea water, thereby forming ice crystals having large particles.

Next, by separating and removing the re-frozen and recrystallized ice crystals can be prepared a high salinity deep sea water solution.

In this step, by removing the ice crystals from the recrystallized deep seawater once again, a high salinity deep seawater solution may be prepared. In the present invention, the salinity of the deep seawater solution is formed to be 17 to 19% through the above process. can do.

The deep sea water solution may improve the effect on the sterilization action and odor removal when cleaning the steaming hood and the like.

Next, the marine deep water fermentation solution was stored in a container for 5 to 10 hours at a temperature of 15 to 20 ° C. and left to stand, and then the clear EM fermentation stock solution was separated by separating only the supernatant of the marine deep water fermentation solution stored in the container. It can manufacture.

Hereinafter, a preferred embodiment of the method for preparing a clear EM fermentation stock solution according to the spirit of the present invention will be described in more detail.

<Example>

First, wasabi was prepared, washed, and then immersed by mixing 100 parts by weight of a mixture of grape juice and rancidity inhibitor with respect to 100 parts by weight of the washed wasabi, and the grape juice and rancidity inhibitor were mixed in a weight ratio of 1: 0.5, The rancidation inhibitor was prepared by mixing vitamin C and salt solution in a weight ratio of 1: 0.5.

Next, the wasabi was separated, steamed, washed with acetic acid, and the washed wasabi was sprayed with a lactic acid bacteria culture medium consisting of a culture solution and lactic acid bacteria.

Then, the fermented wasabi sprayed with the lactic acid bacteria culture solution to prepare a fermented lactic acid bacteria, and after mixing the yeast and Bacillus subtilis in the lactic acid bacteria fermentation broth was stored at a temperature of 45 to 50 ℃ for 5 days to prepare a mixed fermentation broth.

Subsequently, 7 parts by weight of the deep seawater solution was mixed with 100 parts by weight of the mixed fermentation broth to prepare a deep seawater fermentation solution. The deep seawater fermentation solution was stored in a container and left to stand. Clear EM fermentation stock was prepared by separating only the supernatant.

<Comparative Example>

After preparing a commercially available kitchen detergent, it was used as a comparative example.

1. Cleaning power test

Uji: soybean oil = 8: 2 mixed oil contaminants in a stainless dish, and evenly applied to each, left for 30 seconds and used as a reference dish.

Polyurethane sponges were cut to a size of 10 cm X 10 cm X 5 cm and used as reference sponges.

Put the sponge of the above-mentioned specification on a clean dish, 2g of the EM fermentation stock solution according to the embodiment and the dishwashing agent according to the comparative example, and weighed so that 30g of tap water with a dropper in the sponge.

Washing power was tested by washing the reference soil dish in the following manner with a sponge impregnated with an EM fermentation stock solution according to an embodiment and a dish detergent according to a comparative example.

That is, the contamination dish was stored in a tank containing tap water at 25 ° C. and taken out one by one, and the washing was carried out. The washing liquid and air bubbles generated during the washing process were lost, and only the sponge was moved to the next contamination dish to carry out washing.

The number of dishes washed with the end point of the cleaning power as the end point is shown in the following [Table 1].

division Example Comparative example Number of plates washed 18 13

Referring to [Table 1], it could be confirmed that the number of plates washed with EM fermentation stock solution according to the embodiment.

2. Hand Pulling Degree

After wiping the dish with a sponge impregnated with the EM fermentation stock solution according to the example and a dish detergent according to the comparative example, the degree of hand pulling was tested.

division Example Comparative example Hand pull ◎ △

※ hand pull

◎: no pulling, ○: slightly pulling, △: pulling, Ｘ: very pulling

Referring to [Table 2], the EM fermentation stock solution according to the embodiment was confirmed that there is no pull phenomenon after use.

3. Odor occurrence level

After wiping the laryngeal portion of the stove with oil grease with an EM fermentation stock solution according to the embodiment and a sponge impregnated with a detergent according to the comparative example, the degree of odor generation remaining in the laryngeal portion of the stove was tested.

division Example Comparative example Odor occurrence level ◎ ○

※ Odor occurrence degree

◎: no odor, ○: fine odor, △: normal odor, Ｘ: severe odor

Referring to [Table 2], after cleaning the laryngeal portion of the gas stove with oil grease, it was confirmed that the odor remaining in the laryngeal portion of the gas stove was cleanly removed.

4. Stability Test

The stability test of the EM fermentation stock solution according to the examples was performed.

Observation period was carried out for the same one week, and the stability was observed at various temperatures, the results are shown in [Table 2].

Temperature Example 0 ℃ O 25 ℃ O 40 ℃ O

Referring to [Table 3], EM fermentation stock solution according to the embodiment was confirmed that the stability at various temperatures.

5. Skin irritation test

A stimulation clinical trial for EM fermentation broth according to the embodiment was carried out as follows.

First of all, clinical trials were conducted in healthy 20 patients (8 males, 12 females) between 10 and 50 years old. .

And all subjects were subjected to a qualitative evaluation through the evaluation table as shown in the following [Table 4] by observing the skin condition after 5 hours after applying the EM fermentation stock solution to the back of the hand to wash the hands.

Experiment item Subjective score Evaluation results

Stimulation degree a: The skin is very red and itchy - b: skin becomes slightly red and itchy - c: skin slightly reddened and irritated - d: skin condition remains unchanged but slightly irritating - e: No irritation or skin condition change 20 people

Referring to [Table 4], it can be confirmed that EM fermentation stock solution according to the embodiment can be used safely without a change in skin condition.

Although one preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential features thereof. Could be. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (3)

Prepare and wash horseradish,
The washed wasabi was immersed in grape juice and rancidation inhibitors,
Steamed wasabi penetrated the components of the grape juice and rancidity inhibitors,
Washing the steamed wasabi with any one or more acids of acetic acid or citric acid,
Spray the lactic acid bacteria culture medium consisting of the culture solution and lactic acid bacteria in the washed wasabi,
Fermenting wasabi sprayed with the lactic acid bacteria culture solution to prepare a lactic acid bacteria fermentation broth,
After mixing the yeast and Bacillus subtilis in the lactic acid bacteria fermentation broth to store for 3 to 7 days at a temperature of 45 to 50 ℃ to prepare a mixed fermentation broth, the mixed fermentation broth is 50 to 100 parts by weight of lactic acid bacteria fermentation broth, 20 to 40 parts by weight yeast And mixed in a weight ratio of 1 to 5 parts by weight of Bacillus subtilis,
The deep seawater fermentation solution is prepared by mixing the deep seawater solution with the mixed fermentation broth.
Clear EM fermentation, characterized in that the deep seawater fermentation solution is prepared by separating the supernatant of the deep seawater fermentation solution stored in the container after leaving the container for 5 to 10 hours at a temperature of 15 to 20 ℃ Method for preparing the stock solution.
delete Crystalline EM fermentation stock, characterized in that prepared by the method of claim 1.