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12.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：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：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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Patent Agency Ranking
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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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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