公开(公告)号：KR101284624B1

公开(公告)日：2013-07-10

申请号：KR1020110070042

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: 본 발명은 누룩 및 이를 이용한 발효주의 제조방법에 관한 것으로 좀 더 자세하게는 보리에 균주로서 배양된 아스퍼질러스 오리제(Aspergillus oryzae, 미생물 수탁번호:KCTC11927BP)를 접종하여 누룩을 제조하는 방법에 관한 것이다. 본 발명에 의한 누룩과 이를 이용하여 제조한 발효주는 높은 당화력을 가지며 향과 맛이 뛰어난 발효주를 제공할 수 있다.

公开(公告)号：KR1020130042816A

公开(公告)日：2013-04-29

申请号：KR1020110106920

申请日：2011-10-19

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/67

Abstract: PURPOSE: Nuruk and a method for manufacturing a fermented wine using the same are provided to improve taste by inoculating Aspergillus flavus to wheat. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating cultured Aspergillus flavus(deposit number: KCTC12000BP) to wheat. The strain is cultured in a solid medium containing PDA(Potato Dextrose Agar) and wheat bran. The strain is also cultured in a liquid medium of wheat bran.

Abstract translation: 目的：提供Nuruk和使用其的发酵酒的制造方法，以通过将黄曲霉接种到小麦来改善味道。 构成：一种用于制备哺乳动物的方法包括将培养的黄曲霉（保藏号：KCTC12000BP）接种到小麦的步骤。 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。 该菌株也在麦麸液体培养基中培养。

公开(公告)号：KR1020130009170A

公开(公告)日：2013-01-23

申请号：KR1020110070067

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the same are provided to obtain the fermented wine with excellent exterior. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11921BP) into red beans. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran.

Abstract translation: 目的：提供一种准备育儿的方法和使用该方法制造发酵酒，以获得具有优异外观的发酵酒。 构成：用于制备育儿的方法包括将米曲霉（保藏号KCTC 11921BP）接种到红豆中的步骤。 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。

公开(公告)号：KR1020130009168A

公开(公告)日：2013-01-23

申请号：KR1020110070065

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for preparing nuruk by inoculating Aspergillus oryzae and a method for making fermented wine using the nuruk are provided to ensure high saccharigenic power. CONSTITUTION: A method for preparing nurukk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11925BP) into naked barley. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. The strain is cultured in a medium with a moisture content of 20-30. Fermented wine is prepared using nuruk.

Abstract translation: 目的：提供通过接种米曲霉制备育儿的方法和使用育儿制作发酵酒的方法，以确保高糖化能力。 构成：用于制备保健品的方法包括将米曲霉（保藏号KCTC 11925BP）接种到裸大麦中的步骤。 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。 将菌株在水分含量为20-30的培养基中培养。 发酵葡萄酒是用护士准备的。

公开(公告)号：KR1020130009166A

公开(公告)日：2013-01-23

申请号：KR1020110070063

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  김상희 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

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(KCTC11922BP) into brown glutinous 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（KCTC11922BP）接种到棕色糯米中的步骤。 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。

公开(公告)号：KR1020130009163A

公开(公告)日：2013-01-23

申请号：KR1020110070060

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the same are provided to ensure high saccharogenic power and to obtain the fermented wine with excellent taste and flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating cultured Aspergillus oryzae(deposit number KCTC 11926BP) into glutinous barley. 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：提供一种准备育儿的方法和使用该方法制造发酵酒的方法，以确保高发酵能力并获得具有优良味道和味道的发酵酒。 构成：用于制备育儿的方法包括将培养的米曲霉（保藏号KCTC 11926BP）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。

公开(公告)号：KR1020130009151A

公开(公告)日：2013-01-23

申请号：KR1020110070045

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine are provided to obtain the fermented wine with excellent flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number:KCTC11927BP) into adlay. 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. The strain is also cultured in a medium with a moisture content of 20-30. 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：提供一种烹饪方法和制作发酵酒的方法，以获得具有优良风味的发酵酒。 构成：一种用于制备育儿的方法包括将米曲霉（保藏号：KCTC11927BP）接种到培养基中的步骤。 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培养。 将菌株在含有麦麸的液体培养基中培养。 该菌株也在水分含量为20-30的培养基中培养。 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。

公开(公告)号：KR1020130009148A

公开(公告)日：2013-01-23

申请号：KR1020110070042

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the nuruk are provided to obtain the nuruk with saccharogenic power and the fermented wine with excellent flavor and taste. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11927BP). The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. The strain is cultured in a medium with a moisture content of 20-30. Fermented wine is made by inoculating the strain into barley, preparing the nuruk, and 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，以获得具有发酵力的育儿和具有优良风味和味道的发酵酒。 构成：用于制备育儿的方法包括接种米曲霉（保藏号KCTC 11927BP）的步骤。 该菌株在含有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。 将菌株在水分含量为20-30的培养基中培养。 发酵葡萄酒通过将菌株接种到大麦中，制备育儿和使用护理来制备。

公开(公告)号：KR1020130009145A

公开(公告)日：2013-01-23

申请号：KR1020110070039

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  김상희 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for making fermented wine using nuruk is provided to obtain traditional wine with excellent taste and superb appearance. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating cultured Aspergillus oryzae(deposit number:KCTC11927BP) into glutinous 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 by inoculating Aspergillus oryzae(deposit number:KCTC11927BP) into glutinous rice and preparing the nuruk; and a step of making fermented wine using the nuruk. The fermented wine is coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.

Abstract translation: 目的：提供使用育儿制作发酵酒的方法，以获得具有优良品味和出色表现的传统葡萄酒。 构成：用于制备育儿的方法包括将培养的米曲霉（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。 发酵葡萄酒是通过将米曲霉（保藏号：KCTC11927BP）接种到糯米中制备的; 并且使用该培训的方法制作发酵酒。 发酵酒是粗酒，牦牛，清州（清酒），啤酒或水果酒。

公开(公告)号：KR1020120058042A

公开(公告)日：2012-06-07

申请号：KR1020100119652

申请日：2010-11-29

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희

IPC: C12N1/20 ,  C12R1/865 ,  C12G3/02

CPC classification number: C12N1/20 ,  C12G3/02 ,  C12R1/865

Abstract: PURPOSE: A Saccharomyces cerevisiae 90-1(KCTC 11813BP) is provided to ensure excellent fermentation ability and to obtain fermented wine with high functionality. CONSTITUTION: A Saccharomyces cerevisiae 90-1(KCTC11813BP) has excellent fermentation performance. The strain is isolated from traditional nuruk. The strain is cultured in a medium YM agar(yeast malt extract agar) medium or PDA(potato dextrose agar) medium at 25-30°C and pH 5.6+/-0.2 for 36-72 hours. The strain is used for making fermented wine.

Abstract translation: 目的：提供酿酒酵母90-1（KCTC 11813BP）以确保优异的发酵能力并获得具有高功能性的发酵酒。 构成：酿酒酵母90-1（KCTC11813BP）具有优异的发酵性能。 这个菌株与传统的养育者隔离开来。 将菌株在培养基YM琼脂（酵母麦芽提取物琼脂）培养基或PDA（马铃薯葡萄糖琼脂）培养基中在25-30℃和pH 5.6 +/- 0.2下培养36-72小时。 该菌株用于制作发酵酒。