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11.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：KR1020150057145A
公开(公告)日：2015-05-28
申请号：KR1020130140111
申请日：2013-11-18
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은오디혼합음료및 그제조방법에관한것으로, 더욱상세하게는냉동된오디를으깬후, 오디총 중량에대하여아황산염을 0.01~0.02중량% 첨가하여용해하는오디전처리단계; 오미자를해동시킨다음, 상기전처리한오디및 오미자를 1:0.6~1:1 중량비로혼합하는단계; 상기혼합물및 설탕을 1:0.8~1:1 중량비로혼합한후, 18~24시간동안저어주면서산을추출하는단계; 9~16일동안 4∼23℃에서 24시간당 1~10회섞어준후 여과하는단계; 병입후 60~70℃에서 30~1시간중탕하여살균시키는단계;를포함하여산 함량이낮은오디에신맛을보강하기위해유기산함량이높은오미자를이용하여단기간내에산 함량을증가시킴으로써오디음료의맛과산미를증가시킬뿐만아니라오디음료의상품성및 기호도를향상시킬수 있는효과가있다.
Abstract translation: 本发明涉及一种桑树混合饮料及其制造方法。 更具体地说，该方法包括以下步骤：通过粉碎冷冻的桑：来预处理桑berries，相对于桑the的总重量加入和溶解0.01-0.02重量％的亚硫酸盐; 在解冻五味子之后，将预处理的桑果与五味子混合，重量比为1：0.6至1：1; 在搅拌混合物和糖18-24小时之前，将上述步骤获得的混合物与糖重量比为1:0.8至1:1的混合物萃取酸; 将混合物与糖在4〜23℃下混合，每24小时1-10次，持续9-16天，然后过滤混合物; 并通过在60〜70℃下将混合物双沸30分钟至1小时来对混合物进行灭菌。 根据本发明，使用具有高有机酸含量的五味子将酸味添加到具有低酸含量的桑树中，并在短时间内增加酸含量。 因此，不仅可以提高桑树饮料的味道和酸味，还可以提高桑树饮料的适销性和喜好性。
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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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14.发明授权메밀 속성장으로부터 유래된 저영양성 바실러스 서브틸리스 에이치제이18-4 균주 및 이를 이용한 발효식품의 제조방법 有权B UNG UNG AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME
公开(公告)号：KR101156161B1
公开(公告)日：2012-06-27
申请号：KR1020100040174
申请日：2010-04-29
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce, and a producing method fermented food using thereof are provided to offer the thrombolytic activity of the oligotrophic bacillus subtilis strains to users. CONSTITUTION: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce has fermenting enzyme production capacity, antibacterial activity for food poisoning bacteria and Escherichia coli, and thrombolytic capacity. A fermenting enzyme produced from the oligotrophic bacillus subtilis HJ 18-4 strain is cellulase, amylase, protease, lipase, or xylanase. Food poisoning bacteria are candida, listeria, salmonella, staphylococcus, or bacillus cereus.
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Patent Agency Ranking
公开(公告)号：KR101459613B1
公开(公告)日：2014-11-13
申请号：KR1020120068425
申请日：2012-06-26
Applicant: 대한민국(농촌진흥청장)
IPC: A23L11/20 , A23L7/10 , A23L3/3418
Abstract: 본 발명은 하기 단계를 포함하는 항암(抗癌) 활성을 나타내는 쌀된장 제조방법을 제공한다: (a) 증자(蒸煮)콩 및 쌀을 배합한 이후 미생물을 접종하는 단계: (b) 상기 단계 (a)의 미생물을 접종하여 배합한 증자콩 및 쌀을 이용하여 메주를 성형(成型)한 이후 숙성하는 단계: (c) 상기 단계(b)의 메주를 파쇄(破碎)하는 단계: 및 (d) 상기 단계(c)의 파쇄된 메주에 물 및 소금을 첨가한 이후 숙성하는 단계. 본 발명의 방법으로 제조한 쌀된장의 경우 탁월한 항암 효과를 나타내는 장점을 제공한다. 또한, 본 발명의 방법으로 제조한 쌀된장의 경우 기존 재래 된장과 비교하여, 유기산 등의 함량이 많을 뿐만 아니라, 제조 기간을 비약적으로 단축시킬 수 있는 장점을 제공한다.
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公开(公告)号：KR1020140064495A
公开(公告)日：2014-05-28
申请号：KR1020120131894
申请日：2012-11-20
Applicant: 대한민국(농촌진흥청장)
IPC: A23L11/20
Abstract: The present invention provides a manufacturing method of buckwheat sokseongjang comprising the following steps: (a) a preparing method of sokseongjang fermented soybean lump (meju) comprising buckwheat and soybeans in a ratio of 8:2 based on total weight of the meju; (b) a step of uniformly grinding the sokseongjang meju of step (a); (c) a step of adding 1-2 times of water based on the meju weight and 8-12% of salts based on the total weight of a raw material to the uniformly ground meju of step (b); and (d) a step of putting the meju of step (c) which is ground and water and salts are added therein and fermenting. The sokseongjang prepared by the present invention has excellent fermentation efficiency due to high amino typeN content and is very sanitary as E. coli is almost not detected. In addition, the sokseongjang prepared by the present invention provides very excellent flavors.
Abstract translation: 本发明提供了一种荞麦生产方法，包括以下步骤：（a）基于美菊的总重量，包含荞麦和大豆的比例为8：2的豆粕发酵大豆块（meju）的制备方法; （b）步骤（a）的均匀研磨的步骤; （c）基于原料的1-2重量份水和基于原料的总重量的8-12％的盐向步骤（b）的均匀研磨的步骤; 和（d）将研磨的步骤（c）的食品和水和盐加入其中并发酵的步骤。 由本发明制备的sokseongjang由于高氨基型N含量而具有优异的发酵效率，并且由于几乎没有检测到大肠杆菌，所以非常卫生。 此外，由本发明制备的sokseongjang提供非常优异的味道。
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公开(公告)号：KR1020140056702A
公开(公告)日：2014-05-12
申请号：KR1020120121853
申请日：2012-10-31
Applicant: 김종일 , 권병덕 , 대한민국(농촌진흥청장)
CPC classification number: A23L27/50 , A23L11/20 , A23V2002/00 , A23V2200/046
Abstract: The present invention relates to seasoning soy sauce capable of being used in cooking various vegetables and stews using soy sauce manufactured from liquid rice-containing soybean lumps. The soy sauce to season and the soy sauce for stew manufactured by the present method are produced from liquid rice-containing soybean lumps, thereby having a light brown color whereby the problem occurring in using the existing soy sauce, which is ′a phenomenon of darkening the color when used in cooking due to the dark brown color′, can be prevented. In addition, since the soy sauce of the present invention selects raw material by exploring natural seasoning material and then extracting its extract through a suitable extracting method and optimally mixing through a mixing technology, the soy sauce itself can have properties of a seasoning liquid.
Abstract translation: 本发明涉及调味酱油，其可用于使用由含有稻米的大豆块制成的酱油烹制各种蔬菜和炖菜。 通过本方法制造的酱油和由本方法制成的炖酱油由含有稻米的大豆块生产，从而具有浅棕色，由此使用现有酱油发生的问题是“变黑现象” 可以防止由于深褐色而用于烹饪时的颜色。 此外，由于本发明的酱油通过探索天然调味料然后通过合适的提取方法提取其提取物并通过混合技术最佳混合来选择原料，酱油本身可具有调味液的性质。
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公开(公告)号：KR1020140003726A
公开(公告)日：2014-01-10
申请号：KR1020120068425
申请日：2012-06-26
Applicant: 대한민국(농촌진흥청장)
IPC: A23L11/20 , A23L7/10 , A23L3/3418
CPC classification number: A23L11/09 , A23L7/104 , A23V2002/00 , A23V2200/308
Abstract: The present invention provides a method for preparing rice soybean paste exhibiting anti-cancer activity, wherein the method comprises: (a) mixing steamed soybean and rice and then seeding microorganisms into the mixture; (b) molding a fermented soybean lump using the steamed soybean and rice which is mixed and subjected to microorganism seeding of step (a) followed by aging; (c) crushing the fermented soybean lump of step (b); and (d) adding water and salt to the crushed fermented soybean lump, followed by aging. The rice soybean paste prepared by the method of the present invention exhibits excellent anti-cancer effects. Furthermore, the rice soybean paste prepared by the method of the present invention has more organic acid content and the likes when compared with existing traditional soybean pastes, and the method of the present invention can remarkably shorten the preparation time of the soybean paste. [Reference numerals] (AA) Development mixed soil (planting layer) or existing upper soil layer; (BB) Bottom ash fine sand deposition
Abstract translation: 本发明提供一种制备显示出抗癌活性的大豆酱的方法，其中所述方法包括：（a）将蒸的大豆和水稻混合，然后将微生物混入混合物中; （b）使用混合并进行步骤（a）的微生物接种，然后熟化的蒸的大豆和水稻成型发酵的大豆块; （c）粉碎步骤（b）的发酵大豆块; 和（d）向破碎的发酵大豆块中加入水和盐，随后老化。 通过本发明的方法制备的大豆酱表现出优异的抗癌作用。 此外，通过本发明的方法制备的大豆酱与现有的传统大豆糊相比具有更多的有机酸含量，本发明的方法可以显着缩短大豆酱的制备时间。 （附图标记）（AA）开发混合土（种植层）或现有上层土壤; （BB）底灰细砂沉积
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公开(公告)号：KR101099619B1
公开(公告)日：2011-12-28
申请号：KR1020100123901
申请日：2010-12-07
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/10
Abstract: 본 발명은 (a) 곡물을 수침한 후, 물기를 제거하는 단계; (b) 상기 물기가 제거된 곡물을 분쇄한 후, 물을 첨가하여 재분쇄하는 단계; (c) 상기 재분쇄된 곡물을 증자하는 단계; 및 (d) 상기 증자된 곡물을 식힌 후, 밀가루를 첨가하고 펀칭하여 떡을 제조하는 단계를 포함하는 장기간 굳지 않는 떡의 제조방법, 상기 제조방법에 의해 제조된 떡 및 상기 떡을 가공한 가공식품에 관한 것이다. 본 발명의 방법으로 제조된 떡은 기존의 떡에 비해 저장기간이 연장되어 장기 유통이 가능하며, 오랫동안 말랑말랑한 식감으로 소비자들의 기호도에 적합할 수 있다.
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