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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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Patent Agency Ranking
公开(公告)号：KR1020130032662A
公开(公告)日：2013-04-02
申请号：KR1020110096399
申请日：2011-09-23
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L2/38 , A23L7/104 , A23L33/135 , C12R1/66
Abstract: PURPOSE: A manufacturing method of mixed grain fermentation drink is provided to manufacture the mixed grain fermentation drink with excellent flavor, an antioxidant whitening function, and blood pressure control and blood clot degradation effects. CONSTITUTION: A manufacturing method of mixed grain fermentation drink comprises: a step of manufacturing porridge by adding water to pulverized mixed grains; and a step of obtaining a fermentation product by mixing a rice fermenting agent to the produced porridge and fermenting. The mixed grain is at least one kind of grains selected from the group consisting of Foxtail millet, sorghum, Hog millet, and Adlay. The rice fermenting agent is manufactured by inoculating filamentous fungi into rice which is water-immersed and steamed, cultivating, drying, and pulverizing. The filamentous fungi are Aspergillus oryzae or Aspergillus kawachii. The rice fermenting agent is manufactured by mixing 90-99 parts by weight of yellow rice wine starter which is manufactured by cultivating Aspergillus oryzae in the rice, and 1-10 parts by weight of white rice wine starter which is manufactured by cultivating Aspergillus kawachii. The fermentation is conducted at 40-70deg.C for 1-30 hours. [Reference numerals] (A1) Drink type(yogurt type); (A10,B10) Pulverized fermenting agent; (A11,B11) Yellow rice wine starter + white rice wine starter; (A12,B12) Fermentation(60°C, 6hr); (A13,B13) Homogenization; (A14,B14) Sterilization(75°C, 15min); (A2,B2) Soaking mixed grains; (A3,B3) Drainage(1hr); (A4,B4) Pulverization; (A5,B5) Adding water; (A6,B6) Including a fermenting agent; (A7) 2.6 times of ingredients; (A8,B8) Steaming(Porridge); (A9,B9) Cooling(60°C); (B1) Drink type(Rich type); (B7) 2.4 times of ingredients;
Abstract translation: 目的：提供混合谷物发酵饮料的制造方法，制造具有优良风味，抗氧化美白功能，血压控制和血块降解效果的混合发酵饮料。 构成：混合谷物发酵饮料的制造方法包括：通过向粉碎的混合颗粒中加入水来制造粥的步骤; 以及通过将米发酵剂与生产的粥混合并发酵来获得发酵产物的步骤。 混合晶粒是选自由小尾of，高粱，猪谷let和Adlay组成的组中的至少一种。 通过将丝状真菌接种在水浸，蒸，培养，干燥，粉碎的大米中制成米发酵剂。 丝状真菌是米曲霉（Aspergillus oryzae）或曲霉（Aspergillus kawachii）。 通过混合90-99重量份的通过在米饭中培养米曲霉制造的黄色米酒起子，以及通过培养曲霉（Aspergillus kawachii）制造的1-10重量份白米酒起始物来制造米发酵剂。 发酵在40-70℃进行1-30小时。 （附图标记）（A1）饮料型（酸奶型）; （A10，B10）粉碎发酵剂; （A11，B11）黄米酒启动器+白米酒启动器; （A12，B12）发酵（60℃，6小时）; （A13，B13）均质化; （A14，B14）灭菌（75℃，15min）; （A2，B2）浸泡混合颗粒; （A3，B3）排水（1小时）; （A4，B4）粉碎; （A5，B5）加水; （A6，B6）包括发酵剂; （A7）成分2.6倍; （A8，B8）蒸（粥）; （A9，B9）冷却（60℃）; （B1）饮品类型（丰富型）; （B7）2.4倍成分;
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公开(公告)号：KR101229423B1
公开(公告)日：2013-02-05
申请号：KR1020100107166
申请日：2010-10-29
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 (a) 수침 및 증자로 전처리된 곡물에 사상균을 접종하여 배양한 후 건조 및 분쇄하여 곡물발효제를 제조하는 단계; (b) 찹쌀과 멥쌀을 씻은 후 분쇄하는 단계; (c) 상기 (b)단계의 분쇄한 찹쌀과 멥쌀을 혼합하고 물을 첨가하여 죽으로 제조하는 단계; (d) 상기 (a)단계의 곡물발효제 및 (c)단계의 죽을 혼합하여 당화한 후 당화물을 얻는 단계; 및 (e) 상기 (d)단계의 당화물을 균질화하고 살균하는 단계를 포함하는 곡물발효음료의 제조방법 및 상기 방법으로 제조된 곡물발효음료에 관한 것이다.
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公开(公告)号：KR101219572B1
公开(公告)日：2013-01-11
申请号：KR1020090135463
申请日：2009-12-31
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 시금장으로부터 분리된 뛰어난 효소 활성 및 항균 활성을 갖는 신규의 저영양 세균인 바실러스 아밀로리큐파시엔스 (
Bacillus
amyloliquefaciens ) B4-4 균주에 관한 것이다. 본 발명의 저영양(oligotrophic) 균주는 셀룰라아제, 아밀라아제, 프로테아제 및 자일라나아제와 같은 각종 발효 효소의 생산, 및 식중독균 및 대장균에 대한 항균성을 동시에 가지므로, 발효 식품의 제조에 유용하다.
발효식품, 시금장, 효소활성, 항균작용, 식중독균, 저영양 세균-
公开(公告)号：KR3006710660001S
公开(公告)日：2012-12-14
申请号：KR3020120033431
申请日：2012-07-10
Applicant: 대한민국(농촌진흥청장) , 재단법인 전라북도생물산업진흥원
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公开(公告)号：KR3006710660000S
公开(公告)日：2012-12-13
申请号：KR3020120024723
申请日：2012-05-18
Applicant: 대한민국(농촌진흥청장) , 재단법인 전라북도생물산업진흥원
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