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公开(公告)号：KR101174905B1
公开(公告)日：2012-08-22
申请号：KR1020100008313
申请日：2010-01-29
Applicant: 대한민국(농촌진흥청장)
Abstract: 미리호화된쌀 100 중량부를 22℃내지 28℃의온도에서 32 내지 40 시간발효시켜제1 발효물을생성하는단계, 상기제1 발효물에미리호화된쌀 150 내지 200 중량부를가하고 20℃내지 25℃의온도에서 20 내지 28시간발효시켜제2 발효물을생성하는단계및 상기제2 발효물에발효옻 1 내지 50 중량부를가하고 20℃내지 25℃의온도에서 6 내지 7일간발효시켜제3 발효물을생성하는단계를포함하는옻술제조방법이개시되어있다.
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公开(公告)号：KR1020120072920A
公开(公告)日：2012-07-04
申请号：KR1020100134854
申请日：2010-12-24
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A21D13/047 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D13/80 , C12G3/00
Abstract: PURPOSE: Rice muffin using rice liquor lees, and a producing method thereof are provided to mix rice powder and liquor lees powder to produce the muffin. CONSTITUTION: A producing method of rice muffin using rice liquor lees comprises the following steps: mixing 100 parts of rice powder by weight and 5-10 parts of and liquor lees powder by weight, and adding salt and baking powder into the mixture before kneading; and baking the mixture in an oven at 180 deg C for 25-30 minutes. The liquor lees powder is obtained by drying filtered liquor lees at 60-75 deg C for 11-13 hours, and crushing.
Abstract translation: 目的：提供使用米酒的米松饼及其制备方法，以混合米粉和酒精粉，生产松饼。 构成：使用米酒的米松饼的制造方法包括以下步骤：将100重量份的米粉与5-10重量份的酒精混合，并在混炼前向混合物中加入盐和焙烧粉末; 并将混合物在180℃的烘箱中烘烤25-30分钟。 通过在60-75℃下干燥过滤的液体料液11-13小时，并粉碎，得到酒糟粉末。
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公开(公告)号：KR1020120051904A
公开(公告)日：2012-05-23
申请号：KR1020100113259
申请日：2010-11-15
Applicant: 대한민국(농촌진흥청장) , 농업회사법인 주식회사 생명의나무
Abstract: PURPOSE: A composition containing lacquer tree extract is provided to treat and prevent gastritis and gastric ulcer caused by helicobacter pylori infection. CONSTITUTION: A composition for preventing or treating gastrointestinal disorders contains lacquer tree extract which is prepared with hot water or organic solvent. The extract has 300-1000ppm of solid content. A health food for relieving gastrointestinal disorders contains 0.01-20 wt% of the extract.
Abstract translation: 目的：提供含有漆树提取物的组合物，用于治疗和预防幽门螺杆菌感染引起的胃炎和胃溃疡。 构成：用于预防或治疗胃肠道疾病的组合物含有用热水或有机溶剂制备的漆树提取物。 提取物的固含量为300-1000ppm。 用于缓解胃肠道疾病的保健食品含有0.01-20重量％的提取物。
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公开(公告)号：KR1020120045558A
公开(公告)日：2012-05-09
申请号：KR1020100107166
申请日：2010-10-29
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L2/382 , A23L2/52 , A23L2/72 , A23L7/25 , A23V2002/00
Abstract: PURPOSE: A fermented grain beverage and a producing method thereof using a grain fermenting agent are provided to inject and culture filamentous fungi in grains to obtain the beverage. CONSTITUTION: A producing method of a fermented grain beverage comprises the following steps: injecting filamentous fungi into water-soaked and steamed grains for culturing, and drying and crushing the grains to obtain a grain fermenting agent; washing glutinous rice and non-glutinous rice before crushing; mixing the glutinous rice and non-glutinous rice, and adding water for obtaining gruel; mixing the grain fermenting agent with the gruel for saccharifying; and homogenizing and sterilizing the saccharified material. The grains are selected from rice, barley, wheat, mill, sorghum, adlay, buckwheat, or millet. The filamentous fungi are selected from aspergillus oryzae, aspergillus kawachii, aspergillus usamii, or rhizopus oryzae.
Abstract translation: 目的：提供发酵谷物饮料及其使用谷物发酵剂的生产方法，以将丝状真菌注入和培养成颗粒以获得饮料。 构成：发酵谷物饮料的制备方法包括以下步骤：将丝状真菌注入水浸蒸谷物进行培养，干燥并粉碎谷粒以获得谷物发酵剂; 粉碎前洗糯米和非糯米; 混合糯米和非糯米，加水稀释; 将谷物发酵剂与用于糖化的浓缩物混合; 并对糖化物进行均化和灭菌。 谷物选自稻，大麦，小麦，碾磨，高粱，lay麦，荞麦或小米。 丝状真菌选自米曲霉，曲霉（Kawachii），美国曲霉（Aspergillus usamii）或米根霉（Rhizopus oryzae）。
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Patent Agency Ranking
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公开(公告)号：KR102000467B1
公开(公告)日：2019-07-16
申请号：KR1020170149814
申请日：2017-11-10
Applicant: 대한민국(농촌진흥청장)
IPC: C12P17/06 , A23L29/00 , A23L33/00 , A61K8/9789 , A61K31/12 , A61K36/484
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公开(公告)号：KR101777557B1
公开(公告)日：2017-09-13
申请号：KR1020150158150
申请日：2015-11-11
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은간편거품막걸리의제조방법및 이를통해제조된거품막걸리에관한것으로, 구체적으로거품막걸리의제조를위해통밀분쇄, 수분첨가및 정치, 증자, 효소처리, 여과, 열처리, 냉각, 재료배합및 탄산가스주입의제조공정을확립하였고, 통밀분쇄물의수분비율이 34~36%일때, 증자에가장효과적이고당화도잘 됨을확인하였으며, 당화에적합한내열성당화효소(Spezyme Fred)의최적처리조건으로써 400 BAU/g을 6시간처리하는것임을확인하였고, 또한가용성고형물의농도가 8°Brix일때, 거품이부드럽고가장오랫동안유지되어, 거품막걸리로가장적합함을확인함으로써, 본발명은간편하게거품막걸리는만들수 있는제조방법으로유용하게사용될수 있다.
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公开(公告)号：KR1020170031449A
公开(公告)日：2017-03-21
申请号：KR1020150128997
申请日：2015-09-11
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은사카로미세스세레비지애() N9(KACC93234P)를이용한증류식소주및 이의제조방법에관한것으로, 한국누룩으로부터신규한사카로미세스세레비지애 N9 균주를분리하여, 상기균주가산 내성및 알코올내성이빠르고, 증식속도가빠르며, 이를이용하여제조한증류식소주는기존의일본소주와다른향미를나타냄을확인함으로써, 상기사카로미세스세레비지애 N9 균주를이용한증류식소주및 이의제조방법은한국고유의증류식소주를제조하는데에유용하게사용될수 있다.
Abstract translation: 本发明涉及一种蒸馏型烧酒及其制造方法使用的糖类3利维jiae（）与N9（KACC93234P）MRS，如从韩国酵母新分隔的三个利维jiae N9菌株MRS糖类，应变增加的电阻和 醇性快，更快的生长速度，由通过检查与其它口味的指示现有烧酒使用这种烧酒生产的蒸馏型，蒸馏烧酒表达以及用于使用三个利维jiae N9菌株MRS到酿酒其制备方法 可以有效地用于生产韩国蒸馏酒。
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公开(公告)号：KR1020150024488A
公开(公告)日：2015-03-09
申请号：KR1020130101260
申请日：2013-08-26
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a frozen fermenting agent containing aromatic yeast and a method for preparing the same and, more specifically, to a frozen fermenting agent containing cultured solution of aromatic yeast, an enzyme ingredient, flour, drinking water, and sugar, and existing in a frozen state of 20--80°C. The method for preparing the frozen fermenting agent comprises the steps of: (a) preparing a cultured solution by using aromatic yeast; (b) adding an enzyme ingredient, flour, sugar, and sterilized water in the aromatic yeast cultured solution of step (a) and mixing; and (c) freezing the mixture of step (b) to -20--80°C. The uniform quality of alcohol is maintained by saccharification and alcohol fermentation at the same time, when preparing a traditional fermented alcohol by preparing the frozen fermenting agent added with Phichianomala AY1 (accession number KACC93175P), Phichianomala AY56 (accession number KACC93178P), Phichiafabianii AY42 (accession number KACC93176P) and Phichiafabianii AY47 (accession number KACC93177P) which are aromatic yeast.
Abstract translation: 本发明涉及含有芳香族酵母的冷冻发酵剂及其制备方法，更具体地说，涉及含有芳香族酵母，酶成分，面粉，饮用水，糖等的培养液的冷冻发酵剂， 处于20-80℃的冷冻状态。 制备冷冻发酵剂的方法包括以下步骤：（a）通过使用芳族酵母制备培养溶液; （b）在步骤（a）的芳族酵母培养溶液中加入酶成分，面粉，糖和无菌水并混合; 和（c）将步骤（b）的混合物冷冻至-20-80℃。 通过糖浆和酒精发酵同时保持酒精均匀的质量，通过制备添加有Phichianomala AY1（登录号KACC93175P），Phichianomala AY56（登录号KACC93178P），Phichiafabianii AY42（加入号码KACC93178P）的冷冻发酵剂制备传统发酵酒精， 登录号KACC93176P）和作为芳香酵母的百日香蕉AY47（登录号KACC93177P）。
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