Naturally Fermented Solution (Vinegar) Manufacturi

Naturally Fermented Solution (Vinegar) Manufacturi

Multi-use natural fermented solution manufacturing device usage instructions and various fermented solutions manufacturing methods

  • Patent No.10-1668155 / Registration of Design No.30-2014-0044632

Hazards of Overconsumption of Sugar and Alcohol

  • Obesity, hematologic disorder, pancreatitis, diabetes, fatty liver,

  • high blood pressure, cardiac infarction, electrolytic abnormalities, cancer, and other adult diseases can be caused.

  • Some findings have showed that fruit sugar is worse than grape sugar in case of excessive consumption as well as harmfully second only to ethanol. Our body tends to recognize the fruit sugar as ethanol instead of the similar molecule, grape sugar (both of them have the same molecular formula, CH1205, but different isomers. That is, the grape sugar taken into the body spreads throughout the whole body through blood vessels, is absorbed into cells, and used as energy source, whereas the fruit sugar is processed in interstitial cells like ethanol.

  • The same goes for the excessive consumption. Therefore, the fruit sugar is transformed as fat in a liver and in this process, it probably causes fatty liver. Also, the appearance of insulin resistance leads to diabetes. It tightly comes to protein and causes inflammatory responses. This is similar with what Acetaldehyde does as metabolite of ethanol. Furthermore, it brings about generation of uric acid and leads to high blood pressure.

Advantages of EBT Naturally Fermented Solution Manufacturing Machine

  • It can entirely ferment and decompose every ingredient including raw and dried materials. (mushroom, fruits, greens and fruits, edible roots, edible herbs, grain, and meat.)

  • Easy and simple to operate this machine for men and women of all ages. Detachable fermenter is easy to clean and operate.

  • Easy and simple to operate this machine for men and women of all ages. Detachable fermenter is easy to clean and operate.

  • The manufacturing device provides professional yeast and ferment bacillus (probiotics).

  • Easy to ferment a wide variety of materials respectively at the same time using several bowls in a fermenter.

  • Compatible with all the existing bowls already in use.

  • 60W Power Consumption Power-Saving Energy-Saving Type (based on 50 liters)

  • compatible fermenter for 50, 80, and 200 liters

Bio Program Yeast (Software)

  • EBT-EV Natural Vinegar Yeast

  • EBT-FP Fresh Fruit Fermentation Juice Yeast

  • EBT-EE Soybean Paste Stew Yeast

  • EBT-ENT Soy Yogurt Yeast

  • EBT-NT Compound Grain Fermentation Yeast

  • EBT-ENW Enzyme Liquor (Wine) Yeast

  • EBT-EN Soy Sauce Bean Fermentation Yeast

  • EBT-ENX Fermented Soy Sauce Yeast

  • EBT-EVP Enzyme Solution (Extract) Yeast

Natural Fermentation Solution Maker (Bio Hardware)

Name of Each Part

Separated Fermenter

Fermenter Components

  • Fermenter Skirt (Bracket) – Mounted of insulation control device, power device, machine, and vibrating device. Separable from fermenter.

  • Fermenter – Container for putting materials. Mounted of air supply pipe (lok fitting), gas discharge pipe, and drainage valve.

  • Press Cover – Prevents material from rising up due to buoyancy.

  • Fermenter Cover – Prevents external air.

  • Heat Insulation Jacket : Equipped with heating and insulation device, far-infrared radiation device, socket and connector for connecting power and sensor.

How to Combine/Separate Fermenter (Hardware)

How to Separate

  • 1

    Power cord of fermenter bracket (skirt) must be removed to prevent electricity.

  • 2

    Remove connector connected with heat insulation and fermenter bracket (skirt) and take off insulation jacket.

  • 3

    Loosen the top air supply pipe (lok fitting) connected to fermenter and bracket (skirt) slightly with a spanner to separate the pipe. Then, separate fermenter and bracket (skirt).

How to Combine

  • 1

    Power cord of fermenter bracket must be removed to prevent electricity.

  • 2

    Put fermenter on the fermenter bracket (skirt), connect air supply pipe (lok fitting), and tighten slightly with a spanner to connect.

  • 3

    Put material and yeast on the fermenter and fill with water.

  • 4

    Close the fermenter with a cover, put heat insulation jacket, connect jacket and fermenter bracket (skirt) connector, and tighten to fix.

  • 5

    Connect power code of bracket (skirt) and operate fermenter.

How to Make Natural Fermented Vinegar

Caution! When vinegar is in contact with air during storage, acetobacter activates and forms jelly mushroom. This leads to thinner taste of vinegar and lastly turns to water. Vinegar must be sealed before storage.
When drainage valve is clogged, use a thin stick to unclog.

  • Turn the bracket (skirt) switch and temperature regulator off and power code must be unplugged.

  • Wash the separated fermenter cleanly.

  • Put the bracket (skirt) on a place where fermenter will be placed. Then, put fermenter and combine together.

  • For fermentation ratio, set whole amount to 100 and fill the fermenter in ratio of material : water : sugar = 60% : ? : 20%. Then, close with a press cover. (Amount of material and water ratio may differ depending on material)

  • For amount of EBT-EV yeast, dilute 3g (1/3 tablespoons) per 1 liter of lukewarm water. When using sliced materials, fix the materials with a press cover to prevent materials from rising up. Water level should be 5cm above press cover and below gas discharge outlet.

  • Close the fermenter cover, put heat insulation jacket, connect jacket and skirt connector, and tighten to fix.

  • Plug skirt’s power cord, turn the switch on, turn on temperature regulator, and set temperature to 38°C.

  • Run fermentation for 70 days (fruits) ~ 90 days (woods). Then sugar, alcohol, and materials are fermented and decomposed entirely. Then, natural fermented vinegar rich in organic acid and effective materials are completed.

  • Turn the power off, settle, and drain the vinegar through drainage valve. Then, put the vinegar on a plastic bottle, seal, and keep in a cool and dark place. For vinegar under drainage valve level, utilize as EBT-V vinegar spawn. Fill materials and yeast as Paragraph 5~6 and ferment for 60~80 days to make natural fermented vinegar stably within a short time regardless of season.

Natural Fermented Vinegar Fermentation Process

In EBT-EV fused yeast, yeast necessary for ach fermentation process is bio-programmed.

To get sweet and sour vinegar drink, put 10% of sugar or honey after 50 days from starting fermentation. After completing fermentation, settle the vinegar, put on a plastic bottle, seal, and keep in a cool and dark place. By drinking crude vinegar without settlement process, rich dietary fiber and nutrition can be taken together.
TIP : When fermenting vinegar, put egg shell, anchovy, or shrimp together to make functional vinegar rich in chitosan and calcium.

  • Put vinegar material + EBT-EV fused yeast + sugar + water on fermenter and operate it.

  • Fermenter and EBT-EV fused yeast make a pleasant fermentation environment.

  • EBT-EV fused yeast activates by preying on sugar to ferment and break down materials.

  • When sugar (C6H1206) is in contact with water, it immediately hydrolyzes to two sugars (fructose C6H12O6 and glucose).

  • EBT-EV yeast makes fructose and glucose to discharge carbonic acid within 5’7 days and get fermented to alcohol. They also extract active ingredients from vinegar materials and break down organic matter of vinegar materials.
    Sugar (C6H12O6) -> Alcohol (2(CH3CH2OH)) + Carbonic Acid (2C02)

  • Alcohol gets fermented by EBT-EV fused yeast and simultaneously gets fermented into acetaldehyde (CH2COH :Hangover Substance) and acetic acid (CH2COH: Hangover Substance). Vinegar material is continuously fermented and decomposed.

  • After 30 days from acetic fermentation, jelly mushroom grows from effect of EBT-EV fused yeast in 7-day interval. Jelly mushroom is a nutritious mycelium composed with amino acid, nucleic acid, fatty acid, vitamin, and various organic minerals. It acts as food great for joint and beauty. (It does not grow on certain materials)

  • Sugar, alcohol, and acetaldehyde get completely fermented within 70~90 days to make natural fermented vinegar of pH2.5 rich in organic acid, dietary fiber, and original effects, scent, and flavor of vinegar materials free from sugar, alcohol, and acetaldehyde (For mushroom, fruit, fruit and vegetable, root vegetable, green vegetable, grain)

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How to Make Bean Fermentation Yogurt

By continuing fermentation, sugar-free yogurt with rich flavor is made for better stomach environment. With longer fermentation time, activity of lacto acid bacteria makes sour taste stronger. Drink after diluting with water. (pH of lacto acid bacteria is high with pH3). For better taste, add honey or sugar.

  • 1

    Wash and soak beans. Put beans on pressure cooker and boil.

  • 2

    Put bean and water in 1:1 ratio, grind or crush together, and put into fermenter with
    water.

  • 3

    Put 3g (1/3 tablespoons) of EBT-ENT yeast per 1 liter to dilute. Then, close the cover
    and connect air supply valve.

  • 4

    Put a heat insulation jacket, connect and tighten connector, plug a power cord, turn
    on the switch, turn on temperature regulator, and set temperature to 38°C.

  • 5

    After 3~7 days, fermented bean yogurt rich in lactic acid bacteria is made.

How to Make Fruit Fermentation Juice (Sweet Rice Punch)

Tip : Put in a freezer and enjoy as shaved ice and ice cream.

  • 1

    Wash whole fruits.

  • 2

    Remove seed and slice fruits. Then put them in a fermenter.

  • 3

    Fill the empty space with water.

  • 4

    Put sugar for 25~30% of whole amount.

  • 5

    Put 2g (1/4 tablespoons) of EBT-FP yeast per liter.

  • 6

    Close press cover and fermenter cover, and connect air supply pipe.

  • 7

    Put heat insulation jacket, connect and tighten connector, plug power cord,
    turn the switch on, turn temperature regulator on,and set temperature to 38°C.

  • 8

    After fermenting for 7 days, take out fruits and fermented solution, and keep in
    a refrigerator.

How to Make Wine

  • 1

    Wash fruits in season. Then cut into small pieces or crush them.

  • 2

    For fermentation ratio, put material, sugar, and water into a fermenter in 60% : 20~
    30% : 10~20% ratio. Then, put 39g (1/3 tablespoon) of EBT-ENW yeast per liter, mix
    together, close the lid, and connect air supply pipe.

  • 3

    Connect and tighten connector, plug power cord, turn on switch, turn on
    temperature regulator, and set temperature to 38°C. After fermenting for 9~14 days,
    wine is made.

  • 4

    (Note : As carbon dioxide is made while storing fermented wine, open the cover
    occasionally to discharge carbon dioxide.)

  • 5

    Put completely fermented wine in a glass bottle, add 5% of sugar, seal, and keep in
    a refrigerator to make sweet champagne.

How to Make Smell-Free Soybean Paste Stew

  • 1

    Wash, soak, and boil soybeans.
    (Boil in a pressure cooker to boil better.)

  • 2

    Cool the boiled soybeans under 40°C and put on the fermenter.

  • 3

    Put 3g (1/3 tablespoons) of EBT-EE yeast per liter, mix together, and connect air
    supply pipe.

  • 4

    Close the cover, put heat insulation jacket, connect and tighten connector, plug
    power cord, turn switch on, and turn temperature regulator on, and set temperature
    to 38°C.

  • 5

    Close the cover, put heat insulation jacket, connect and tighten connector, plug
    power cord, turn switch on, and turn temperature regulator on, and set temperature
    to 38°C.

  • 6

    Enjoy fermented soybean paste stew by mixing with rice, making side dish, drying
    it, or grinding into powder.

Compound Grain Fermentation Yeast

  • 1

    Wash and soak grains such as brown rice, bean, Job’s tears, and sorghum.

  • 2

    Then, steam or boil them.

  • 3

    After steaming or boiling grains, cool them under 40°C and put into fermenter.

  • 4

    Put 3g (1/3 tablespoons) of EBT-NT yeast per liter, mix together, and connect air supply pipe.

  • 5

    Close the cover, put heat insulation jacket, connect and tighten connector, plug power cord, turn switch on, and turn temperature regulator on, and set temperature to 38°C.

  • 6

    Ferment for 3~7 days to make enzyme fermentation grain rich in enzyme.

How to Make Fermented Soy Sauce and Soybean Paste

Tip : When fermenting beans, put shiitake mushroom, dried shrimp, or stock anchovy and ferment together to make delicious functional enzyme soy sauce rich in amino acid and calcium.
Note : In traditional method, egg is put on salt water and the floating egg part is same as the size of 100 won coin.

  • 1

    Ratio of soybean and water should be 1kg : 5 liters. (Example : To make 40 liters of soy sauce, calculate bean by 40/5 = 8kg and calculate water by 40- 8 kgs of bean = 32 liters of water.)

  • 2

    Wash, soak, and boil beans.

  • 3

    Cool the boiled beans under 40 °C and put in fermenter.

  • 4

    Put 3g (1/3 tablespoons) of EBT-EN Soy Sauce Bean Fermentation Yeast per 1 liter (kg) of bean, mix together, and connect air supply pipe.

  • 5

    Close the cover, put heat insulation jacket, connect and tighten connector, plug power cord, turn switch on, and turn temperature regulator on, set temperature to 40°C, and ferment for 14 days.

  • 6

    Soybean Paste Fermentation (EBT-ENX Soybean Paste Fermentation Yeast) : Put water in fermented bean, set salt concentration to 18%, and put 3g of EBT-ENX Soybean Paste Fermentation Yeast per liter.
    (Example : For 40 liters (bean+water) salt amount should be 40 X 0.18 = 7.2kg and yeast amount should be 40 X 3 g= 120g.)

  • 7

    Close the cover, set temperature to 60°C, and ferment for 100 days. Then, separate soy sauce and soybean paste and put in storage container to age.

How to Make Enzyme Solution (Extract)

As enzymes generated from activities of probiotics are alive, it’s called enzyme solution.

  • 1

    As enzymes are alive, it’s better to utilize without boiling.

  • 2

    Wash and cut materials into small pieces. Then, put into fermenter.

  • 3

    Fermentation Ratio / Material : Sugar : Water = 100:40~60 : Water in Empty Space Put 3g (1/3 tablespoons) of EBT-EVP Yeast per liter, mix together, close a press cover, and connect air supply pipe.

  • 4

    Put heat insulation jacket, connect and tighten connector, plug power cord, turn switch on, and turn temperature regulator on, set temperature to 38°C, and start fermentation.

Cautions When Using Maker

  • Power cord must be unplugged while working on the machine.

  • Bracket (skirt) must be put on a dry place without water.

  • For liquid fermentation, pour water until 5cm above fermenter’s water level limit, press cover, to prevent overflow while fermentation. When separating or combining air supply pipe (lok fitting), use a spanner to loosen and tighten lightly without loosening completely to separate and combine air supply pipe easily.

  • Hose connected to fermenter’s gas discharge outlet discharges liquid and gas when liquid overflows. To be prepared for overflow, put end of hose to a container.

  • When combining heat insulation jacket, bracket (skirt)’s power cord must be unplugged. After combining jacket and skirt connector together, it must be tightened and fixed.

When Fermenter Malfunctions

  • Check the power cord.

  • Check whether temperature regulator’s lamp is on or whether red switch is turned on.

  • Check whether bracket (skirt) and heat insulation jacket’s connector is connected and fixed.

  • Check whether air supply pipe is connected to each other.

  • Check whether air supply pipe’s end is clogged.

  • When drainage valve is clogged, use a thin stick to unclog.

  • Liability of Customer to Charged Service
  • 1. When malfunction is caused by inserting foreign substance on bracket or heat insulation jacket
  • 2. When product damage and malfunction are caused by dropping or damaging the product.
  • 3. When malfunction is caused by mistaking the operating voltage.
  • 4. When components are lost and damaged due to arbitrary disassembly.
  • 5. When malfunction is caused by natural disaster (lighting/fire/storm and flood damage/gas).
  • 6. When malfunction is caused by violating the usage cautions.
  • 7. When malfunction is caused by other customer negligence.