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公开(公告)号：KR1020120072919A
公开(公告)日：2012-07-04
申请号：KR1020100134853
申请日：2010-12-24
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L11/09 , A23L7/104 , A23L33/00 , A23V2002/00 , A23V2200/32
Abstract: PURPOSE: Fermented black bean paste having thrombolytic ability and antioxidation ability, and a producing method thereof are provided to offer the improved flavor and palatability of the bean paste compare to fermented soybean paste. CONSTITUTION: A producing method of fermented black bean paste comprises the following steps: dipping black beans in water at 15-40 deg C for 4-24 hours before steaming and cooling; mixing the cooled black beans with barley powder, and the black bean dipped water; molding the mixture into black bean blocks, and drying the black bean blocks in the shade before fermenting for 3-10 days; washing the surface of the fermented black bean blocks, and drying before crushing the blocks; mixing the obtained black bean powder with salt water; and aging the mixture in a koji making room at 20-30 deg C for 15-100 days.
Abstract translation: 目的：提供具有溶解溶解能力和抗氧化能力的发酵黑豆酱及其制造方法，与发酵大豆酱相比，可提供豆酱的风味和适口性。 构成：发酵黑豆酱的生产方法包括以下步骤：将黑豆在15-40摄氏度的水中浸泡4-24小时，然后蒸汽冷却; 将冷却的黑豆与大麦粉混合，并将黑豆浸泡; 将混合物成型为黑豆块，并在发酵3-10天之前干燥阴凉处的黑豆块; 清洗发酵黑豆块的表面，并在破碎块前干燥; 将得到的黑豆粉与盐水混合; 并将混合物在20-30℃的曲曲制造室中老化15-100天。
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公开(公告)号：KR1020120067455A
公开(公告)日：2012-06-26
申请号：KR1020100128851
申请日：2010-12-16
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/104 , A23L29/065 , A23V2002/00 , A23V2300/14
Abstract: PURPOSE: A producing method of fermented rice powder capable of reducing the fermentation time is provided to improve the viscosity and elasticity of the rice powder using a lactobacillus agent. CONSTITUTION: A producing method of fermented rice powder comprises the following steps: soaking rice in water, and inserting 0.5% of lactobacillus agent into the rice for fermenting the mixture at 36-38 deg C for 2-3 days in a constant-temperature oven; and washing the fermented rice before crushing. The lactobacillus agent is obtained by mixing lactobacillus acidophilus, bacillus longum, and streptococcus thermophilus.
Abstract translation: 目的：提供一种能够减少发酵时间的发酵米粉的生产方法，以提高使用乳杆菌剂的米粉的粘度和弹性。 构成：发酵米粉的制造方法包括以下步骤：将水浸入水中，并将0.5％的乳酸杆菌剂插入米中，在36-38℃下在恒温箱中发酵2-3天 ; 并在破碎前洗涤发酵的米饭。 乳酸杆菌试剂通过混合嗜酸乳杆菌，长杆菌和嗜热链球菌获得。
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公开(公告)号：KR1020120051903A
公开(公告)日：2012-05-23
申请号：KR1020100113258
申请日：2010-11-15
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L33/00 , A23L3/44 , A23L5/28 , A23V2002/00 , A23V2300/14 , C12G3/02
Abstract: PURPOSE: A producing method of a fermented lacquer extract for producing food, and a using method thereof are provided to remove an allergy-inducing component from a lacquer extract. CONSTITUTION: A producing method of a fermented lacquer extract comprises the following steps: injecting strains to a medium and culturing the strains at 15-37 deg C for 7-30 days, or injecting mushroom strains to a lacquer tree or the bark of the lacquer tree to obtain fermented lacquer; and adding water to the fermented lacquer and hot-water extracting the fermented lacquer at 70-200 deg C for 1-20 hours or adding an organic solvent selected from acetone, ethanol, or methanol to the fermented lacquer and stirring for 1-20 hours for obtaining the fermented lacquer extract. The medium contains grain selected from rice, brown rice, glutinous brown rice, rice bran, black rice, barley, or soybeans.
Abstract translation: 目的：提供用于生产食品的发酵漆提取物的制备方法及其使用方法，以从漆提取物中除去过敏诱导成分。 构成：发酵漆提取物的制备方法包括以下步骤：将菌株注射到培养基中并在15-37℃下培养菌株7-30天，或将蘑菇菌株注射到漆树或漆的树皮上 树获得发酵漆; 并向发酵的漆中加水，并在70-200℃下热水提取发酵漆1-20小时，或者向发酵的漆中加入选自丙酮，乙醇或甲醇的有机溶剂，并搅拌1-20小时 用于获得发酵漆提取物。 该培养基含有从米，糙米，糯米，米糠，黑米，大麦或大豆中选出的谷物。
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Patent Agency Ranking
公开(公告)号：KR1020120037751A
公开(公告)日：2012-04-20
申请号：KR1020100099399
申请日：2010-10-12
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L23/00 , A23L7/10 , A23V2002/00
Abstract: PURPOSE: A producing method of sugar-free gruel by a saccharification process is provided to maintain the original texture and taste of conventional gruel using gelatinized grains using grain koji. CONSTITUTION: A producing method of sugar-free gruel by a saccharification process comprises the following steps: dipping grain fermented koji in water at room temperature; cooking rice or mixed grains; mixing the grain koji with the cooked rice or mixed grain before adding water, and saccharifying the mixture at 55-60 deg C for 5-6 hours to obtain grain saccharified liquid; sterilizing and grinding the grain saccharified liquid; and adding nonglutinous rice powder to the grain saccharified liquid, and heating the mixture.
Abstract translation: 目的：提供通过糖化方法制备无糖粗粉的方法，以使用谷物曲来保持使用糊化谷物的常规稀释剂的原始质地和味道。 构成：通过糖化过程制备无糖的方法包括以下步骤：将谷物发酵的曲线浸入室温的水中; 煮饭或混合谷物; 在加入水之前将谷物曲线与米饭或混合谷物混合，并将混合物在55-60℃下糖化5-6小时，得到谷物糖化液体; 消毒和研磨谷物糖化液体; 并向籽粒糖化液中加入不粉质的米粉，并加热混合物。
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公开(公告)号：KR1020110128107A
公开(公告)日：2011-11-28
申请号：KR1020100047743
申请日：2010-05-20
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for making fermentation wine using raw rice powder and weak flour is provided to enable easy gelatinization and save energy for steaming rice. CONSTITUTION: A method for fermentation wine using raw rice powder and weak flour comprises: a step of soaking rice in water and pulverizing to prepare rice powder(S10); a step of gelatinizing rice powder and kneading(S20); a step of adding complex fermentation agent and weak flour for first fermentation to prepare first ferment(S30); and a step of adding hard-boiled rice of glutinous rice to the first ferment and performing secondary fermentation to prepare a second ferment(S40). The complex fermentation agent contains 0.3 wt% of conventional nuruk and 1.0 wt% of improved nuruk. The method further comprises a step of sterilizing the second ferment at 60-75°C for one minute.
Abstract translation: 目的：提供使用生米粉和弱面粉制作发酵酒的方法，使之易于凝胶化，节省蒸饭的能量。 构成：使用生米粉和弱面粉发酵葡萄酒的方法包括：将大米浸泡在水中并粉碎以制备米粉的步骤（S10）; 将米粉糊化的步骤（S20）; 添加复合发酵剂和弱面粉进行第一次发酵以制备第一次发酵的步骤（S30）; 以及将糯米的煮米饭加入到第一次发酵中并进行二次发酵以制备第二发酵的步骤（S40）。 复合发酵剂含有0.3％（重量）的常规护理和1.0％（重量）的改良护理。 该方法还包括在60-75℃下将第二发酵物灭菌1分钟的步骤。
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公开(公告)号：KR1020110081635A
公开(公告)日：2011-07-14
申请号：KR1020100001891
申请日：2010-01-08
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A simple brewage material set and a method for manufacturing medicinal wine using the same are provided to make standardized products and to ensure long term preservation. CONSTITUTION: A brewage material contains popped rice, 30-50SP of saccharifying agent, and 0.4-0.6 weight% of dry yeast. The saccharifying agent is bred yeast, nuruk, or coenzyme. The saccharifying agent is a mixture of bred yeast and nuruk or bred yeast and coenzyme. A method for producing the medicinal wine comprises: a step of hydrolyzing 200-500 time volume% of water, and a step of fermenting at 23-27 degrees Celsius for 4-5 days and filtering.
Abstract translation: 目的：提供一种简单的酿造材料组合及其制造方法，以制造标准化产品并确保长期保存。 构成：酿造材料含有米饭，30-50SP的糖化剂和0.4-0.6重量％的干酵母。 糖化剂是培养酵母，育儿或辅酶。 糖化剂是育种酵母和育种酵母和辅酶的混合物。 一种生产该药用葡萄酒的方法包括：水解200-500倍体积％的水的步骤和在23-27摄氏度下发酵4-5天并过滤的步骤。
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137.发明公开
公开(公告)号：KR1020110078609A
公开(公告)日：2011-07-07
申请号：KR1020090135463
申请日：2009-12-31
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: Bacillus amyloliquefaciens B4-4 having enzyme activity and antibacterial activity is provided to suppress food poisoning bacteria and various bacteria. CONSTITUTION: Bacillus amyloliquefaciens B4-4 produces cellulase, amylase, protease, and zylanase and has antibacterial activity against Candida, Listeria, Salmonella, Staphylococcus, Bacillus cereus food poisoning bacteria, and E. coli. A medium(R2A) for isolating the strain contains 0.5g of yeast extract, 0.5g of proteose peptone, 0.5g of casamino acids, 0.5g of dextrose, 0.5g of soluble starch, 0.3g of sodium pyruvate, 0.3g of dipotassium phosphate, 0.05g of magnesium sulfate, and 1000 ml of distilled water.
Abstract translation: 目的：提供具有酶活性和抗菌活性的解淀粉芽孢杆菌B4-4，以抑制食物中毒细菌和各种细菌。 构成：解淀粉芽孢杆菌B4-4产生纤维素酶，淀粉酶，蛋白酶和木聚糖酶，对假丝酵母，李斯特菌，沙门氏菌，葡萄球菌，蜡状芽孢杆菌食物中毒细菌和大肠杆菌具有抗菌活性。 用于分离菌株的培养基（R2A）含有0.5g酵母提取物，0.5g蛋白胨，0.5g酪蛋白氨基酸，0.5g葡萄糖，0.5g可溶性淀粉，0.3g丙酮酸钠，0.3g磷酸二钾 ，0.05g硫酸镁和1000ml蒸馏水。
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公开(公告)号：KR1020080056366A
公开(公告)日：2008-06-23
申请号：KR1020060129189
申请日：2006-12-18
Applicant: 대한민국(농촌진흥청장)
Abstract: A preparation method of steaming cooling free colored vinegar by using black rice is provided to confer the taste and color of black rice on vinegar without their loss, increase acidity and alcohol degree of vinegar as compared with the conventional steaming method, and promote acetic acid fermentation by releasing free amino acids and inorganic matters, so that quality and taste of vinegar are improved. A preparation method of steaming cooling free colored vinegar by using black rice comprises the steps of: mixing wheat bran, starch and defatted soybean meal in a ratio of 80:15-10:5-10, inoculating Rhizopus sp. and Aspergillus sp. into the mixture, and fermenting and drying the mixture to prepare Koji; pulverizing black rice and adding water containing organic acid into the pulverized black rice, and pulverizing the solution to prepare emulsion of black rice; adding water and Koji prepared to the black rice emulsion; fermenting the mixture at 30-35 deg. C for 4-5 days to prepare mash; and inoculating acetic acid bacterium into the diluted mash and performing acetic acid-fermentation of the mixture.
Abstract translation: 提供使用黑米蒸制无色彩色醋的制备方法，与常规蒸煮方法相比，可以赋予黑米黑醋的味道和颜色，而不会损失醋酸的酸度和酒精度，并促进乙酸发酵 通过释放游离氨基酸和无机物，使醋的质量和味道得到改善。 使用黑米蒸制冷却的有色醋的制备方法包括以下步骤：以80：15-10：5-10的比例混合麦麸，淀粉和脱脂豆粕，接种根霉属 和曲霉属 混合后，将混合物发酵干燥，制成枸杞子; 粉碎黑米并将含有机酸的水加入粉碎的黑米中，粉碎该溶液以制备黑米的乳液; 加入水和Koji准备黑米乳液; 在30-35度发酵混合物 C 4-5天准备醪液; 并将乙酸细菌接种到稀释的醪液中并进行该混合物的乙酸发酵。
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