Development of natural vegetable property seasoning using lactic acid bacteria multi fermented liquor of oak mushroom Lion's mane mushroom oyster mushroom and winter mushroom

• Main Authors: KIM KYUNG JE, KIM YU SEON, PARK SE EUN, KOH YOUNG WOO, KIM SEUNG JU, JEONG SANG WOOK, JEONG HEE GYEONG, IM SEUNG BIN, HA NEUL I, JIN HO YOUN, SEO KYOUNG SUN, JIN SEONG WOO, CHOI JUNHUI, KIM KI MAN, BAN SEUNG EON, KIM JEONG HEE, KIM BOK SEON, KIM HEE SOO
• Format: Patent
• Language: English; Korean
• Published: 04.01.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to a method for producing natural seasoning, which is produced by comprising a step of mixing complex fermented products of lactic acid bacteria of Lentinula edodes, Hericium erinaceus, Pleurotus ostreatus and Flammulina velutipes, and to a natural seasoning produced by the method. The natural seasoning according to the present invention can enhance the flavor and taste of food. 본 발명은 표고 유산균 복합 발효물, 노루궁뎅이 유산균 복합 발효물, 느타리 유산균 복합 발효물 및 팽이 유산균 복합발효물과 부재료를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 천연 조미료의 제조방법 및 상기 방법으로 제조된 천연 조미료에 관한 것이다.