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公开(公告)号：KR101284590B1
公开(公告)日：2013-07-10
申请号：KR1020110070066
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: 본 발명은 누룩 및 이를 이용한 발효주의 제조방법에 관한 것으로 좀 더 자세하게는 수수에 균주로서 배양된 아스퍼질러스 오리제(Aspergillus oryzae, 미생물 수탁번호:KCTC11924BP)를 접종하여 누룩을 제조하는 방법에 관한 것이다. 본 발명에 의한 누룩과 이를 이용하여 제조한 발효주는 외관이 뛰어난 발효주를 제공할 수 있다.
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公开(公告)号：KR1020130074434A
公开(公告)日：2013-07-04
申请号：KR1020110142496
申请日：2011-12-26
Applicant: 한국식품연구원
CPC classification number: C12G3/02 , A23V2002/00 , A23V2200/326 , A61K35/66 , C12R1/845
Abstract: PURPOSE: A nuruk (fermentation starter) which is prepared by inoculating Rhizopus oryzae to buck wheat is provided to ensure anti-dementia effect with excellent physiological functionality, and to obtain fermented liquor with excellent appearance and flavor. CONSTITUTION: A nuruk is prepared by inoculating Rhizopus oryzae (deposit number KCTC12094) to buck wheat. Fermented liquor is prepared by fermenting with the nuruk. A method for making the fermented liquor comprises the steps of: inoculating Rhizopus oryzae to buck wheat to prepare the nuruk; and using the nuruk.
Abstract translation: 目的：提供通过接种米糠根瘤小麦制备的育儿（发酵发酵剂），以确保具有优异生理功能的抗痴呆作用，并获得具有优异外观和风味的发酵液。 构成：通过接种米根霉（保藏号KCTC12094）来制作小麦。 发酵液是通过与育儿发酵制备的。 制备发酵液的方法包括以下步骤：将米根霉菌接种到小麦中以制备育苗; 并使用护士。
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公开(公告)号：KR1020130028564A
公开(公告)日：2013-03-19
申请号：KR1020110092204
申请日：2011-09-09
IPC: A61K36/258 , A61P35/00 , A61P9/00
Abstract: PURPOSE: A method for extracting useful ingredients of ginseng by high pressure and enzyme decomposition is provided to cheaply extract useful ingredient. CONSTITUTION: A method for extracting useful ingredients of ginseng by high pressure and enzyme decomposition comprises: a step of adding 20-30 wt% of raw ginseng to water and adding 0.5-1.2 wt% of an enzyme based on a substrate in a high pressure reactor; and a step of controlling the high pressure reactor at 100-200 MPa and at 55-60 deg. C for 24-48 hours. The enzyme contains 0.1-3 wt% of malt, 0.1-3 wt% of thermamyl, 0.1-3 wt% of viscozyme, and 0.1-3 wt% of cellulast. [Reference numerals] (AA) Comparison between a current red ginseng manufacturing process and a high pressure enzyme decomposing process; (BB) Raw ginseng; (CC) 55% ethanol; (DD) Steaming and drying; (EE) Extracting(70°C); (FF,II) Filtering; (GG) Concentrating; (HH) Water; (JJ) Mixing; (KK) Aging and sterilizing; (LL) Bottling; (MM) Packaging; (NN) Red ginseng extract; (OO) Manufacturing process; (PP) Advantage and disadvantage; (QQ) Energy cost(based on 1ton of raw ginseng); (RR) Current producing process; (SS) High pressure decomposition; (T1) Steaming: 92-95°C; (T2) Drying: 60°C, 15days; (T3) Extracting: 2-3hours(70°C); (UU) 50% of manufacturing cost; (V1) Steaming-195,000 won; (V2) Drying-1,040,000 won; (V3) Extracting/concentrating-3,087,000 won; (V4) Total-4,322,000 won; (WW) High pressure decomposition(55°C,24hours); (XX) Low cost; (YY) High pressure enzyme decomposition 415,000 won
Abstract translation: 目的：提取人参高压和酶分解有用成分的方法，以廉价提取有用成分。 构成：通过高压和酶分解提取人参有用成分的方法包括：将20-30重量％的人参加入水中，并在高压下加入0.5-1.2重量％的基于底物的酶的步骤 反应堆; 以及在100-200MPa和55-60℃控制高压反应器的步骤。 C为24-48小时。 该酶含有0.1-3重量％的麦芽，0.1-3重量％的高酰基，0.1-3重量％的粘合酶和0.1-3重量％的蜂窝状乳液。 （附图标记）（AA）当前红参制造工序与高压酶分解工序的比较; （BB）人参; （CC）55％乙醇; （DD）蒸，干; （EE）萃取（70℃）; （FF，II）过滤; （GG）浓缩; （HH）水; （JJ）混合; （KK）老化消毒; （LL）装瓶; （MM）包装; （NN）红参提取物; （OO）制造工艺; （PP）优势和劣势; （QQ）能源成本（以人参1吨为单位）; （RR）当前生产过程; （SS）高压分解; （T1）蒸汽：92-95℃; （T2）干燥：60℃，15天; （T3）提取：2-3小时（70°C）; （UU）制造成本的50％; （V1）蒸 - 195,000韩元; （V2）干燥 - 104万韩元; （V3）提取/集中 - 3,087,000韩元; （V4）合计-43.22万韩元; （WW）高压分解（55℃，24小时）; （XX）成本低; （YY）高压酶分解415,000韩元
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公开(公告)号：KR1020130009171A
公开(公告)日：2013-01-23
申请号：KR1020110070068
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk using Aspergillus niger and a method for making fermented wine using the nuruk are provided to ensure excellent flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus niger(deposit number KCTC 11923BP) into black rice. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. Fermented wine is prepared using nuruk and includes coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.
Abstract translation: 目的：提供使用黑曲霉制备育儿的方法和使用护理制作发酵酒的方法，以确保优异的味道。 构成：用于制备育儿的方法包括将黑曲霉（保藏号KCTC 11923BP）接种到黑米中的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中或在含有麦麸的液体培养基中培养。 发酵葡萄酒采用护理准备，包括粗酒，牦牛，清州（清酒），啤酒或水果酒。
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公开(公告)号：KR1020130009167A
公开(公告)日：2013-01-23
申请号：KR1020110070064
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for inoculating Aspergillus oryzae into glutinous foxtail millet and a method for making fermented wine using the nuruk are provided to obtain the fermented wine with excellent taste. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11922BP) into glutinous foxtail millet. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran. The strain is cultured in a liquid medium containing wheat bran. Fermented wine is made using the nuruk and includes coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.
Abstract translation: 目的：提供将米曲霉接种成糯米糠的方法和使用育儿制作发酵酒的方法，以获得具有优良味道的发酵酒。 构成：一种用于制备育儿的方法包括将米曲霉（保藏号KCTC 11922BP）接种到糯米粟的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中培养。 将菌株在含有麦麸的液体培养基中培养。 发酵葡萄酒是用母乳制成的，包括粗酒，牦牛，清州（清酒），啤酒或水果酒。
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Patent Agency Ranking
公开(公告)号：KR1020130009164A
公开(公告)日：2013-01-23
申请号：KR1020110070061
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the nuruk are provided to obtain the fermented wine with excellent taste and flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11926BP) into mung bean. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. Fermented wine is made using the nuruk.
Abstract translation: 目的：提供一种培养育儿的方法和使用育儿制作发酵酒的方法，以获得具有优良味道和味道的发酵酒。 构成：一种用于制备育儿的方法包括将米曲霉（保藏号KCTC 11926BP）接种到绿豆中的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中或在含有麦麸的液体培养基中培养。 发酵的葡萄酒是用护士制成的。
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97.发明公开
公开(公告)号：KR1020130009147A
公开(公告)日：2013-01-23
申请号：KR1020110070041
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the nuruk are provided to obtain traditional wine with excellent flavor and taste. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC11927BP) into glutinous black rice. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. Fermented wine is made using the nuruk. The fermented wine is coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.
Abstract translation: 目的：提供一种培养育儿的方法和使用育儿制作发酵酒的方法，以获得具有优良风味和口感的传统葡萄酒。 构成：育苗方法包括将米曲霉（保藏号KCTC11927BP）接种到糯米中的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中或在含有麦麸的液体培养基中培养。 发酵的葡萄酒是用护士制成的。 发酵酒是粗酒，牦牛，清州（清酒），啤酒或水果酒。
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公开(公告)号：KR101166489B1
公开(公告)日：2012-07-19
申请号：KR1020100119684
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명은 명품 약주 발효균주 사카로마이세스 세레비지애 183-2 (KCTC11812BP) 및 이러한 균주로 제조된 약주, 탁주 등의 알코올에 관한 것이다. 본 발명에 따른 신균주인 Y183-2 균주는 전통누룩에서 분리된 야생 양조효모로 발효능이 매우 우수할 뿐만 아니라, 에탄올 내성이 우수하여 고 알코올 함량에서도 생존 가능하며, 단맛이 우수하고, 이러한 효모를 이용한 약주는 호가든 맥주와 같은 부드럽고 상큼한 맛을 낼 뿐만 아니라 매우 향긋해 관능특성이 아주 우수하다.
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公开(公告)号：KR1020120056423A
公开(公告)日：2012-06-04
申请号：KR1020100117949
申请日：2010-11-25
Applicant: 한국식품연구원
Abstract: PURPOSE: Saccharomyces cerevisiae 89-5-3 (KCTC11811BP) and liquor prepared using the same are provided to reduce filtering processes and to ensure resistance to 18% ethanol. CONSTITUTION: A fermented wine is manufactured by fermenting with Saccharomyces cerevisiae 89-5-3 (KCTC11811BP). A culture medium contains a carbon source, a nitrogen source, vitamins, and minerals. A method for preparing the fermented wine comprises: a step of adding water to starch ingredients(for example, glutinous rice), nuruk, and the strain to prepare crude liquor; a step of adding starch ingredients, nuruk, and water to the crude liquor; and a step of filtering the fermentation liquid.
Abstract translation: 目的：提供酿酒酵母89-5-3（KCTC11811BP）和使用其制备的液体以减少过滤过程并确保对18％乙醇的抗性。 构成：发酵酒是用酿酒酵母89-5-3（KCTC11811BP）发酵制成的。 培养基含有碳源，氮源，维生素和矿物质。 一种制备发酵酒的方法包括：向淀粉成分（例如糯米）加入水的步骤，母乳和制备粗液的菌株; 向原液中加入淀粉成分，养育和水的步骤; 以及过滤发酵液的步骤。
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公开(公告)号：KR1020110049384A
公开(公告)日：2011-05-12
申请号：KR1020090106378
申请日：2009-11-05
Applicant: 한국식품연구원
IPC: A23F3/00
Abstract: PURPOSE: A novel treatment method of green tea is provided to enable a user to easily extract green tea leaf components, by puffing green tea leaves. CONSTITUTION: A novel treatment method of green tea comprises the following steps: collecting leaves or buds from camellia sinensis; puffing the collected tea leaves or buds at the pressure of 0.3~1.0kg/cubic centimeters, and the temperature of 70~120deg C for 30second~5minutes; and drying the puffed tea leaves.
Abstract translation: 目的：提供绿茶的新颖治疗方法，使用户能够通过吹绿茶叶轻松提取绿茶叶成分。 构成：绿茶的一种新颖的处理方法包括以下步骤：从山茶收集叶或芽; 在0.3〜1.0kg /立方厘米的压力下，收集茶叶或芽，温度为70〜120℃，持续30秒〜5分钟; 并烘干膨化的茶叶。
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