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91.发明公开알코올 내성을 갖는 글루콘아세토박터 사카리보란스 CV1 균주 및 이를 이용한 양조식초의 제조 방법 有权新款GLUCONACETOBACTER SACCHARIVORANS SP。 具有耐酒精性的CV1和使用其的酿造葡萄糖的生产方法
公开(公告)号：KR1020150105117A
公开(公告)日：2015-09-16
申请号：KR1020140027361
申请日：2014-03-07
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 알코올 내성을 갖는 글루콘아세토박터 사카리보란스(
Gluconacetobacter
saccharivorans ) CV1 (KACC 17057) 균주 및 이를 이용하여 양조식초를 제조하는 양조식초의 제조방법에 관한 것이다.Abstract translation: 本发明涉及糖葡萄糖醋杆菌属 具有耐酒精性的菌株CV1（KACC 17057）和使用其的酿造醋的制备方法。 在培养基中培养菌株后，从培养液中取出酿造的醋。
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公开(公告)号：KR101510418B1
公开(公告)日：2015-04-13
申请号：KR1020130101260
申请日：2013-08-26
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은향기효모가첨가된냉동발효제및 이의제조방법에관한것으로, 더욱상세하게는향기효모의배양액, 효소제, 밀가루, 음용수및 당류를포함하며, 20 ~ -80℃의냉동상태로존재하는냉동발효제를제공한다. 상기냉동발효제의제조방법은 (a) 향기효모를이용하여배양액을제조하는단계; (b) 상기 (a)단계의향기효모배양액에효소제, 밀가루, 당류및 멸균수를첨가하여혼합하는단계; 및 (c) 상기 (b)단계의혼합물을 -20 ~ -80℃로냉동시키는단계;를포함한다. 상기향기효모인피키아아노말라() AY1(기탁번호 KACC93175P), 피키아아노말라() AY56(기탁번호 KACC93178P), 피키아파비아니() AY42(기탁번호 KACC93176P) 및피키아파비아니() AY47(기탁번호 KACC93177P)가첨가된냉동발효제를제조하여전통발효주를제조시, 당화와알코올발효가동시에일어나균일한술의품질을유지할수 있고, 효모와발효제의무게를일일이저울로달지않아도되는편리함이있다. 또한, 종래의술과는차별화된향미와맛을부여할수 있기때문에새로운술의맛을추구하는소비자의기호도를향상시킬수 있는향기효모가첨가된냉동발효제및 이의제조방법을제공한다.
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公开(公告)号：KR101459598B1
公开(公告)日：2014-11-12
申请号：KR1020120118258
申请日：2012-10-24
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 하기 단계를 포함하는 거품생성 전통곡주(穀酒)의 제조방법을 제공한다: (a) 곡물 또는 곡물 파우더(powder)에 가수(加水)한 이후 당화효소 또는 누룩을 처리하여 당화물을 제조하는 단계; (b) 상기 단계 (a)의 당화물에 포함된 단백질분해효소(protease)를 실활(失活)시키는 단계; 및 (c) 상기 단계 (b)의 단백질분해효소가 실활된 당화물에 거품생성단백질을 첨가한 이후 효모(yeast)를 접종하여 발효하는 단계. 본 발명의 방법으로 제조한 전통곡주는 글루텐을 인위적으로 첨가하였기 때문에 다량의 밀가루를 포함하지 않고, 쌀 및 잡곡 등과 같이 인체에 보다 유익한 곡물만을 이용하여 전통곡주를 제조하는 경우라도 풍성한 거품을 생성할 수 있는 장점을 제공한다. 또한 본 발명의 방법으로 제조한 전통곡주는 맥주와 같이 풍성한 거품을 생성하여 크리미한 풍미를 제공하는 것은 물론 증가된 탄산의 양에 의해 샴페인과 같은 청량감을 제공한다.
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94.发明公开
公开(公告)号：KR1020140106306A
公开(公告)日：2014-09-03
申请号：KR1020130020691
申请日：2013-02-26
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention provides a manufacturing method of low sugar berry jam comprising the following steps: (a) a step of manufacturing saccharized liquid by using cooked grain rice and a fermenting agent; (b) a step of crushing berries, mixing sugar and the saccharized liquid of step (a) and heating; and (c) a step of adding freeze-dried berry powder to the heated mixture of step (b), and finishing the heating. According to the manufacturing method of low sugar jam of the present invention, an acidity and a pH condition appropriate to manufacturing jam can be achieved by adding saccharized liquid, and an efficient manufacturing method of low sugar jam can be provided as the sugar content is drastically lowered in comparison with the conventional jam products, and the berry fruit contents can be increased relatively. As such, according to the present invention, hyperingestion of sugar is prevented, and anthocyanin, an anti-oxidant contained in berries, can be abundantly taken when eating jam.
Abstract translation: 本发明提供一种低糖浆果酱的制造方法，包括以下步骤：（a）使用熟米饭和发酵剂制造糖化液的步骤; （b）粉碎浆果，混合糖和步骤（a）的糖化液体并加热的步骤; 和（c）将冷冻干燥的浆果粉末加入到步骤（b）的加热混合物中并完成加热的步骤。 根据本发明的低糖堵塞的制造方法，可以通过添加糖化液来实现适合于制造果酱的酸度和pH条件，并且可以提供糖含量大幅度的有效的低糖制造方法 与常规果酱产品相比降低，可以相对增加果实含量。 因此，根据本发明，可以防止糖的过度激化，并且当进食果酱时可以大量摄取花色苷，浆果中含有的抗氧化剂。
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公开(公告)号：KR1020140052297A
公开(公告)日：2014-05-07
申请号：KR1020120118258
申请日：2012-10-24
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a traditional grain wine forming bubbles and a manufacturing method thereof. The manufacturing method of the traditional grain wine forming bubbles includes a step for manufacturing a diastatic material by adding water to crops or crop powder and treating the same with diastatic enzyme or yeast; a step for deactivating protease included in the diastatic material; and a step for adding bubble-forming protein into the product with deactivated protease, inoculating yeast into the same, and fermenting the product. The traditional grain wine manufactured by the method does not include a large amount of wheat flour as gluten is artificially added, forms many bubbles even when the traditional grain wine is manufactured by using only crops beneficial for health such as rice and grains, provides creamy flavor by forming many bubbles like beer, and provides a feeling of refreshment by increased carbonic acid like champagne.
Abstract translation: 本发明涉及一种传统的谷物酒形成气泡及其制造方法。 传统的谷物酒形成泡沫的制造方法包括通过向作物或作物粉末加水并用磺酸酶或酵母处理来制造水性物质的步骤; 用于使包含在所述水解材料中的蛋白酶失活的步骤; 以及用失活的蛋白酶向产物中加入起泡蛋白的步骤，将酵母接种于其中，并发酵产物。 通过该方法生产的传统粮食葡萄酒不包括大量的小麦面粉，如麸质被人工添加，即使传统的谷物葡萄酒仅通过使用有益健康的作物（如米和谷物）生产，也提供了奶油味 通过形成诸如啤酒的许多气泡，并通过增加碳酸如香槟来提供茶点的感觉。
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Patent Agency Ranking
公开(公告)号：KR101383374B1
公开(公告)日：2014-04-10
申请号：KR1020130094556
申请日：2013-08-09
Applicant: 대한민국(농촌진흥청장)
Abstract: 쌀 가루, 보다 바람직하게는 18메쉬 이상의 체를 통과한 쌀 가루를 버터, 설탕, 소금, 계란과 베이킹파우더를 혼합하고 이에 우유를 더하여 만드는 통상적인 머핀 제조방법을 기초로 쌀가루의 특성을 고려한다. 한편 상기 머핀 재료조성물중 쌀가루 100 중량부에 대하여 5 내지 10 중량부의 주박분을 첨가하여 배합한다. 이 때 버터는 크림화하고, 계란과 설탕은 조금씩 넣으며, 크림을 만들고, 쌀가루와 소금, 베이킹파우더, 주박분을 걸러서 넣고 반죽한다. 이후 소정의 형상과 모양으로 된 머핀용 종이에 반죽물을 채워넣고 오븐에 놓어 굽는다.
이렇게 만들어진 주박을 첨가한 쌀 머핀은 그 맛과 향이 뛰어나고 단맛이 강하게 느껴지므로 머핀의 맛을 더욱 좋게 한다.-
公开(公告)号：KR1020130098959A
公开(公告)日：2013-09-05
申请号：KR1020130094556
申请日：2013-08-09
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A21D13/80 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/368 , A21D13/047
Abstract: PURPOSE: A production method of rice muffin is provided to offer excellent taste and flavor compare to normal muffins. CONSTITUTION: 100 parts by weight of rice powder, and 5-10 parts by weight of rice wine lees, salt, and baking powder are mixed and kneaded. The obtained dough is baked. The rice powder is passed through a sieve greater than 18 meshes. The rice wine lees is obtained by drying the rice wine lees at 60-75°C for 11-13 hours, and crushing. [Reference numerals] (AA) Overall preference; (BB) Sensory test according to the addition of rice wine lees; (CC) Amount of added rice wine lees (weight% about rice powder standard)
Abstract translation: 目的：提供米松饼的生产方法，与普通松饼相比，具有优异的味道和风味。 构成：将100重量份的米粉和5-10重量份的米酒，盐和烘焙粉混合并捏合。 将得到的面团烘烤。 米粉通过大于18目的筛子。 通过将米酒酒在60-75℃下干燥11-13小时并粉碎获得米酒。 （附图标记）（AA）总体偏好; （BB）根据添加米酒的感官检验; （CC）加米酒量（米粉标准重量％）
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公开(公告)号：KR1020130083878A
公开(公告)日：2013-07-23
申请号：KR1020130072288
申请日：2013-06-24
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: Natural brewing vinegar manufacturing method is provided to separate alcohol fermentation and acetic acid through 2 step fermentation method to overcome off-flavor from long fermentation process where production rate is remarkably high with an excellent quality. CONSTITUTION: Farmhouse type natural brewing vinegar with an excellent acetic acid production manufacturing method comprises of a step for preparing mixing saccharrifed liquid with water from raw materials of corn where it is washed with water draining process after immersion to increase capital in water and finally hard-boiled rice is cooked; a step for manufacturing fermented alcohol during 10 - 20 days which comprises of 250 - 320mg % of malic among organic acid at 30-35°C, where it adds 0.1-0.5 parts by weight, and 40-120mg% of citric acid, 870mg% of 600 acetic acid. Manufacturing method include a step in which after adding fermented alcohol, fermented acetic acid acetobactor is added at 0.1 - 2 parts respective to 100 fermented liquid for 10 - 16 days to begin fermentation of acetic acid so organic acid and citric acid is reduced to 0mg% and acetic acid is increased by 6,000 to 7,000mg% Alcohol fermentation yeast is selected from Saccharomyces cerevisiae (S. cerevisiae) GRJ, Zigosacchromyces JK99, and Saccharomyces kluyveri (S. kluyveri) DJ97 and brewage association 9 call. [Reference numerals] (AA) Process drawing for manufacturing natural brewing vinegar (improved model); (BB) Raw material; (CC) Washing; (DD) Increase and saccharification; (EE) Acetic fermentation; (FF) Filtration; (GG) Alcohol fermentation
Abstract translation: 目的：提供自然酿造醋制造方法，通过2步发酵方法分离酒精发酵和乙酸，克服了生产速度非常高，质量好的长发酵过程中的异味。 规定：具有优良乙酸生产制造方法的农舍型天然酿造醋包括将玉米原料混合的糖化液与浸渍后的排水工序进行混合的步骤，以增加水资源， 煮饭煮熟; 在10-20天内制造发酵酒精的步骤，其中30-35℃下有机酸中含有250-320mg％的苹果酸，其中添加0.1-0.5重量份，40-120mg％的柠檬酸，870mg ％的600乙酸。 制造方法包括以下步骤：在发酵酒精添加后，将发酵乙酸乙酰二乙酸酯以0.1〜2份加入到100个发酵液中10天至16天，开始发酵乙酸，使有机酸和柠檬酸降至0mg％ 乙酸增加6,000至7,000mg％。酒精发酵酵母选自酿酒酵母（Saccharomyces cerevisiae）（酿酒酵母）GRJ，Zigosacchromyces JK99和酵母酵母（S.kluyveri）DJ97和酿造协会9。 （附图标记）（AA）制造天然酿造醋的工艺图（改进型）; （BB）原料; （CC）洗涤; （DD）增加糖化; （EE）乙酸发酵; （FF）过滤; （GG）酒精发酵
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公开(公告)号：KR1020130071797A
公开(公告)日：2013-07-01
申请号：KR1020110139225
申请日：2011-12-21
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A yakju (medicinal liquor) containing lotus leaves is provided to maintain the shape and characteristic of yakju without changing a process, to improve preference such as color, flavor, and taste, and to enhance functional preference. CONSTITUTION: A traditional liquor contains pre-treated lotus leaves. The pretreatment is selected from the group consisting of raw leaf pretreatment, pretreatment by parboiling, pretreatment by steam, pretreatment by roasting, and pretreatment by drying. The lotus is selected from the group consisting of white lotus, red lotus, water lily, Nymphoides indica (L.) Kuntze, Nymphoides peltata Kuntze, and Euryale ferox. A method for preparing the traditional liquor comprises: a step of pretreating lotus leaves; and a step of fermenting the lotus leaves, rice, nuruk (fermentation starter), yeast, and water. [Reference numerals] (AA) Prepare lotus leaf liquor; (BB) Rice; (CC) Mash the lotus leaf liquor; (DD) Finish fermentation
Abstract translation: 目的：提供含有莲叶的牦牛（药用液体），以保持牦牛的形状和特征，而不改变过程，改善颜色，风味和味道等偏好，并提高功能偏好。 构成：传统的酒含有经过预处理的莲花叶。 预处理选自原叶预处理，通过蒸煮预处理，蒸汽预处理，焙烧预处理和干燥预处理。 莲花选自白莲，红莲，睡莲，K，，K ata K ze，K and and。。 制备传统酒的方法包括：预处理荷叶的步骤; 和发酵莲子叶，水稻，育儿（发酵发酵），酵母和水的步骤。 （附图标记）（AA）准备莲叶液; （BB）米饭; （CC）捣碎莲子叶液; （DD）完成发酵
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公开(公告)号：KR1020130048603A
公开(公告)日：2013-05-10
申请号：KR1020110113541
申请日：2011-11-02
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A sparkling grain wine with improved preference is provided to enhance effervescence according to the amount of grapes, and to effectively remove astringent taste without reduction of alcohol concentration. CONSTITUTION: A method for producing sparkling grain wine comprises: a step of adding 75-150g/5L of glucose to original grain wine; and a step of fermenting. The original grain wine includes makkoli(Korean rice wine) or dongdongju(Korean rice wine). The method also comprises a step of adding starch sugar and water. 20-60% of the glucose is added using natural fruit juice.
Abstract translation: 目的：提供一种提高偏好的起泡葡萄酒，以根据葡萄的数量增加泡腾，并有效去除涩味，而不会降低酒精浓度。 构成：产生起泡酒的方法包括：向原粮葡萄酒中加入75-150g / 5L葡萄糖的步骤; 和发酵步骤。 原来的谷物葡萄酒包括makkoli（韩国米酒）或dongdongju（韩国米酒）。 该方法还包括加入淀粉糖和水的步骤。 使用天然果汁加入20-60％的葡萄糖。
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