公开(公告)号：KR1020130107441A

公开(公告)日：2013-10-02

申请号：KR1020120029204

申请日：2012-03-22

Applicant: 완도농업기술센터 ,  목포대학교산학협력단

Inventor： 박용서 ,  임명희

IPC: C12G1/02

Abstract: PURPOSE: A method for manufacturing Eriobotrya japonica wine is provided to resolve a problem of Eriobotrya japonica fruits with low storage property and to use Eriobotrya japonica fruits of low quality. CONSTITUTION: A method for manufacturing Eriobotrya japonica wine comprises the steps of: removing seeds from Eriobotrya japonica fruits; crushing and juicing the flesh and peel of Eriobotrya japonica fruits to obtain Eriobotrya japonica juice; mixing the juice and 40 %(w.v) sugar water in a weight ratio of 4:6 and incubating the mixture for 8-16 hours; adding Saccharomyces bayanus Lavin EC1118 and pectinase to the mixture and fermenting at 10-20°C for 12-18 days; removing solids from the primary fermented liquid; fermenting the primary fermented liquid at 10-20°C for 40-45 days; removing solids from the secondary fermented liquid; and maturing the secondary fermented liquid at 10-20°C for 50-60 days. [Reference numerals] (AA) Store fruits in a processing factory; (BB) Washing; (CC) Pre-processing (removing seed); (DD) Keeping in a freezer (-5°C); (EE) Thawing (5°C); (FF) Producing juice (crushing fruit flesh and skin); (GG) Mixing juice and sugar water in a fermenting tank (with 40% of sugar water produced in advance) and storing for a single night; (HH) Mixing yeast (Lalvin) and addition agent (tartaric acid, pectinase+ yeast nutrient); (II) First fermenting (15°C, 2 weeks); (JJ) First racking (removing solid); (KK) Second fermenting (15°C, 6 weeks); (LL) Second racking (removing solid); (MM) Wine fermenting ((15°C, 8 weeks); (NN) Wine filtering (0.45um); (OO) Sterilizing (80°C, 10 minutes)

Abstract translation: 目的：提供一种生产枸杞酒的方法，以解决低贮藏性的ica粳果实，低品质的ica粳果实。 构成：栀子酒的制造方法，包括：从E粳果中除去种子; 粉碎和榨汁Eriobotrya japonica水果的肉和果皮，获得Eriobotrya japonica果汁; 将果汁和40％（w.v）糖水以4:6的重量比混合并将混合物温育8-16小时; 向酵母中加入酵母菌（Aaccharomyces bayanus）Lavin EC1118和果胶酶，并在10-20℃下发酵12-18天; 从初级发酵液中除去固体; 在10-20℃下将原发酵液发酵40-45天; 从第二发酵液中除去固体; 并将第二发酵液在10-20℃熟化50-60天。 （附图标记）（AA）将水果存放在加工厂; （BB）洗涤; （CC）预处理（除籽）; （DD）保存在冰箱（-5°C）; （EE）解冻（5°C）; （FF）生产果汁（破碎果肉和皮肤）; （GG）在发酵罐中混合果汁和糖水（预先生产40％的糖水），并储存一晚; （HH）混合酵母（Lalvin）和加成剂（酒石酸，果胶酶+酵母营养）; （二）第一次发酵（15℃，2周）; （JJ）第一个货架（取出固体）; （KK）第二次发酵（15℃，6周）; （LL）第二架（拆除固体）; （MM）葡萄酒发酵（（15℃，8周）;（NN）酒精过滤（0.45um）;（OO）灭菌（80℃，10分钟）

公开(公告)号：KR1020110129209A

公开(公告)日：2011-12-01

申请号：KR1020100048718

申请日：2010-05-25

Applicant: 목포대학교산학협력단

Inventor： 박용서 ,  임명희 ,  허북구

IPC: A23L27/10 ,  A23L27/00

CPC classification number: A23L27/10 ,  A23L5/20 ,  A23V2250/21

Abstract: PURPOSE: A spice using leaf stalk of lotus, and a producing method thereof are provided to use the waste leaf stalk for removing the unique smell of meat. CONSTITUTION: A spice using leaf stalk of lotus contains finely cut leaf stalk, crushed leaf stalk, or a leaf stalk extract. The spice additionally contains the following: a component selected from finely cut bay leaves, crushed bay leaves, or a bay leaf extract; and a component selected from finely sliced ginger, crushed ginger, or a ginger extract.

Abstract translation: 目的：提供使用莲子叶的香料及其生产方法，以利用废叶茎除去独特的肉味。 构成：使用莲子叶的香料含有切成细的叶柄，碎叶茎或叶茎提取物。 香料还包含以下物质：选自切碎的月桂叶，粉碎的月桂叶或月桂叶提取物的组分; 和选自细切姜，碎姜或姜提取物的组分。

公开(公告)号：KR1020110057044A

公开(公告)日：2011-05-31

申请号：KR1020090113600

申请日：2009-11-23

Applicant: 목포대학교산학협력단

Inventor： 박용서

IPC: A23B7/005 ,  A23B7/154

Abstract: PURPOSE: A sweet persimmon storage method is provided to minimize the physiological disorder and the decay of sweet persimmon by controlling the browning and the blackening of flesh of the sweet persimmon. CONSTITUTION: A sweet persimmon storage method comprises the following steps: heat-processing sweet persimmon at 45~55deg C for 3~7minutes; secondly heat-processing the sweet persimmon using 40~50deg C warm water for 5~15minutes; and dipping the heat-processed sweet persimmon into a mixed solution containing 0.5~1.5% ascorbic acid and 0.5~1.5% Ca propionate for 3~7minutes.

Abstract translation: 目的：通过控制甜柿肉的褐变和黑化，提供甜柿子储存方法，以最大限度地减少甜柿的生理障碍和朽烂。 构成：甜柿储存方法包括以下步骤：将45〜55℃甜柿加热处理3〜7分钟; 其次用40〜50度C温水加热甜柿5〜15分钟; 将加热的甜柿浸入含有0.5〜1.5％抗坏血酸和0.5〜1.5％丙酸钙的混合溶液中3〜7分钟。