公开(公告)号：KR1020020042574A

公开(公告)日：2002-06-05

申请号：KR1020020024014

申请日：2002-05-01

Applicant: 도대홍 ,  정준영

Inventor： 도대홍 ,  정준영 ,  권영일 ,  권오성 ,  우정숙

IPC: A23L1/238 ,  A23L1/202

Abstract: PURPOSE: A process of preparing the titled soy sauce and fermented soybean taste containing a functional component contained in a mushroom is provided. Whereby, the product contains various physiologically active materials without destruction. CONSTITUTION: A mushroom culture liquid in an amount of 75 to 80% by weight is added with 20 to 25% by weight of salt to produce a mushroom-salt mixed liquid, The mixed liquid is blended with 80 to 90% by weight of fermented soybean(meju) in an amount of 10 to 20% by weight and a suitable amount of charcoal and aged two times to produce soy sauce and the mixed liquid is mixed with 30 to 50% by weight of fermented soybean in an amount of 50 to 70% by weight and a suitable amount of charcoal and aged two times to produce fermented soybean taste. The mushroom culture liquid is obtained by using Pleurotus ostreatus, Cordyceps militaries, Tricholoma matsutake, Agaricus bisporus, Flammulina velutipes, Lentinus edodes, Agaricus Blazei, Hericium erinaceum.

Abstract translation: 目的：提供一种制备含有蘑菇中含有的功能成分的标题酱油和发酵大豆味道的方法。 因此，该产品含有不破坏性的各种生理活性物质。 构成：将75〜80重量％的蘑菇培养液加入20〜25重量％的盐，制成蘑菇盐混合液。将混合液与80〜90重量％的发酵液 大豆（meju）的量为10〜20重量％，适量的木炭和老化2次以生产酱油，混合液与30〜50重量％的发酵大豆混合，加入量为50〜 70重量％和适量的木炭和老化2次以产生发酵大豆味。 蘑菇培养液通过使用侧耳菇，冬虫夏草，马兜铃，双孢菇​​，Flammulina velutipes，香菇，Agaricus Blazei，Hericium erinaceum获得。

公开(公告)号：KR1020010054465A

公开(公告)日：2001-07-02

申请号：KR1019990055287

申请日：1999-12-06

Applicant: 도대홍 ,  박의석

Inventor： 도대홍 ,  정준영 ,  정헌상 ,  박의석 ,  우정숙

IPC: A23L1/16

Abstract: PURPOSE: Provided is a method for preparing fermented noodle using yeast funguses which is removed of the nasty smell of flour, and gets aroma ingredients by fermenting with yeast funguses. CONSTITUTION: A method for preparing fermented noodle using yeast funguses comprises the steps of: (i) mixing powdered cereal or starch as main materials with water, and sub-materials; and (ii) adding yeast culture fluid in a density of 0.1-1% and fermenting at 30deg.C for 60 minutes; and (iii) kneading, adjusting the thickness of dough with a roller, and pressing out.

Abstract translation: 目的：提供使用酵母真菌制备发酵面条的方法，其除去了令人讨厌的面粉气味，并通过用酵母菌发酵获得香味成分。 构成：使用酵母真菌制备发酵面条的方法包括以下步骤：（i）将谷物或淀粉作为主要材料与水和副材料混合。 和（ii）加入密度为0.1-1％的酵母培养液，并在30℃下发酵60分钟; 和（iii）捏合，用辊调节面团的厚度，并压出。

公开(公告)号：KR1020010054464A

公开(公告)日：2001-07-02

申请号：KR1019990055286

申请日：1999-12-06

Applicant: 도대홍 ,  박의석

Inventor： 도대홍 ,  정준영 ,  정헌상 ,  박의석 ,  우정숙

IPC: A23L2/38

Abstract: PURPOSE: Provided is a method for preparing a fermented pine needle drink with improved preference compared to existing pine needle drinks by containing lactic acid and ethylalcohol and going though fermentation in low temperature and maturation. CONSTITUTION: A method for preparing a fermented pine needle drink comprises the steps of: (i) adding pine needle 10-20%, sugar 10-20%, yeast, and lactic acid bacteria starter on the basis of water to be added; (ii) fermenting in a dark place at 15-28deg.C for 3-10 days and removing pine needles; (iii) keeping in a cool and dark place of 2-10 deg.C for 10-30days for aging; and (iv) removing settled bacteria bodies and dregs and filtering, filling in containers, and sterilizing at 70-80deg.C.

Abstract translation: 目的：提供一种制备发酵松针饮料的方法，与现有的松针饮料相比，通过含有乳酸和乙醇，并在低温和成熟中进行发酵，其优选性较好。 构成：制备发酵松针饮料的方法包括以下步骤：（i）根据待添加的水添加松针10-20％，糖10-20％，酵母和乳酸菌起子; （ii）在黑暗的地方在15-28℃发酵3-10天，并取出松针; （iii）在2-10℃的阴凉处保持10-30天的老化; 和（iv）除去沉降的细菌体和渣滓，过滤，装入容器中，并在70-80℃下灭菌。