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公开(公告)号：KR1020130032662A
公开(公告)日：2013-04-02
申请号：KR1020110096399
申请日：2011-09-23
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L2/38 , A23L7/104 , A23L33/135 , C12R1/66
Abstract: PURPOSE: A manufacturing method of mixed grain fermentation drink is provided to manufacture the mixed grain fermentation drink with excellent flavor, an antioxidant whitening function, and blood pressure control and blood clot degradation effects. CONSTITUTION: A manufacturing method of mixed grain fermentation drink comprises: a step of manufacturing porridge by adding water to pulverized mixed grains; and a step of obtaining a fermentation product by mixing a rice fermenting agent to the produced porridge and fermenting. The mixed grain is at least one kind of grains selected from the group consisting of Foxtail millet, sorghum, Hog millet, and Adlay. The rice fermenting agent is manufactured by inoculating filamentous fungi into rice which is water-immersed and steamed, cultivating, drying, and pulverizing. The filamentous fungi are Aspergillus oryzae or Aspergillus kawachii. The rice fermenting agent is manufactured by mixing 90-99 parts by weight of yellow rice wine starter which is manufactured by cultivating Aspergillus oryzae in the rice, and 1-10 parts by weight of white rice wine starter which is manufactured by cultivating Aspergillus kawachii. The fermentation is conducted at 40-70deg.C for 1-30 hours. [Reference numerals] (A1) Drink type(yogurt type); (A10,B10) Pulverized fermenting agent; (A11,B11) Yellow rice wine starter + white rice wine starter; (A12,B12) Fermentation(60°C, 6hr); (A13,B13) Homogenization; (A14,B14) Sterilization(75°C, 15min); (A2,B2) Soaking mixed grains; (A3,B3) Drainage(1hr); (A4,B4) Pulverization; (A5,B5) Adding water; (A6,B6) Including a fermenting agent; (A7) 2.6 times of ingredients; (A8,B8) Steaming(Porridge); (A9,B9) Cooling(60°C); (B1) Drink type(Rich type); (B7) 2.4 times of ingredients;
Abstract translation: 目的：提供混合谷物发酵饮料的制造方法，制造具有优良风味，抗氧化美白功能，血压控制和血块降解效果的混合发酵饮料。 构成：混合谷物发酵饮料的制造方法包括：通过向粉碎的混合颗粒中加入水来制造粥的步骤; 以及通过将米发酵剂与生产的粥混合并发酵来获得发酵产物的步骤。 混合晶粒是选自由小尾of，高粱，猪谷let和Adlay组成的组中的至少一种。 通过将丝状真菌接种在水浸，蒸，培养，干燥，粉碎的大米中制成米发酵剂。 丝状真菌是米曲霉（Aspergillus oryzae）或曲霉（Aspergillus kawachii）。 通过混合90-99重量份的通过在米饭中培养米曲霉制造的黄色米酒起子，以及通过培养曲霉（Aspergillus kawachii）制造的1-10重量份白米酒起始物来制造米发酵剂。 发酵在40-70℃进行1-30小时。 （附图标记）（A1）饮料型（酸奶型）; （A10，B10）粉碎发酵剂; （A11，B11）黄米酒启动器+白米酒启动器; （A12，B12）发酵（60℃，6小时）; （A13，B13）均质化; （A14，B14）灭菌（75℃，15min）; （A2，B2）浸泡混合颗粒; （A3，B3）排水（1小时）; （A4，B4）粉碎; （A5，B5）加水; （A6，B6）包括发酵剂; （A7）成分2.6倍; （A8，B8）蒸（粥）; （A9，B9）冷却（60℃）; （B1）饮品类型（丰富型）; （B7）2.4倍成分;
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公开(公告)号：KR101229423B1
公开(公告)日：2013-02-05
申请号：KR1020100107166
申请日：2010-10-29
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 (a) 수침 및 증자로 전처리된 곡물에 사상균을 접종하여 배양한 후 건조 및 분쇄하여 곡물발효제를 제조하는 단계; (b) 찹쌀과 멥쌀을 씻은 후 분쇄하는 단계; (c) 상기 (b)단계의 분쇄한 찹쌀과 멥쌀을 혼합하고 물을 첨가하여 죽으로 제조하는 단계; (d) 상기 (a)단계의 곡물발효제 및 (c)단계의 죽을 혼합하여 당화한 후 당화물을 얻는 단계; 및 (e) 상기 (d)단계의 당화물을 균질화하고 살균하는 단계를 포함하는 곡물발효음료의 제조방법 및 상기 방법으로 제조된 곡물발효음료에 관한 것이다.
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公开(公告)号：KR3006710660001S
公开(公告)日：2012-12-14
申请号：KR3020120033431
申请日：2012-07-10
Applicant: 대한민국(농촌진흥청장) , 재단법인 전라북도생물산업진흥원
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公开(公告)号：KR3006710660000S
公开(公告)日：2012-12-13
申请号：KR3020120024723
申请日：2012-05-18
Applicant: 대한민국(농촌진흥청장) , 재단법인 전라북도생물산업진흥원
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公开(公告)号：KR1020120051903A
公开(公告)日：2012-05-23
申请号：KR1020100113258
申请日：2010-11-15
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L33/00 , A23L3/44 , A23L5/28 , A23V2002/00 , A23V2300/14 , C12G3/02
Abstract: PURPOSE: A producing method of a fermented lacquer extract for producing food, and a using method thereof are provided to remove an allergy-inducing component from a lacquer extract. CONSTITUTION: A producing method of a fermented lacquer extract comprises the following steps: injecting strains to a medium and culturing the strains at 15-37 deg C for 7-30 days, or injecting mushroom strains to a lacquer tree or the bark of the lacquer tree to obtain fermented lacquer; and adding water to the fermented lacquer and hot-water extracting the fermented lacquer at 70-200 deg C for 1-20 hours or adding an organic solvent selected from acetone, ethanol, or methanol to the fermented lacquer and stirring for 1-20 hours for obtaining the fermented lacquer extract. The medium contains grain selected from rice, brown rice, glutinous brown rice, rice bran, black rice, barley, or soybeans.
Abstract translation: 目的：提供用于生产食品的发酵漆提取物的制备方法及其使用方法，以从漆提取物中除去过敏诱导成分。 构成：发酵漆提取物的制备方法包括以下步骤：将菌株注射到培养基中并在15-37℃下培养菌株7-30天，或将蘑菇菌株注射到漆树或漆的树皮上 树获得发酵漆; 并向发酵的漆中加水，并在70-200℃下热水提取发酵漆1-20小时，或者向发酵的漆中加入选自丙酮，乙醇或甲醇的有机溶剂，并搅拌1-20小时 用于获得发酵漆提取物。 该培养基含有从米，糙米，糯米，米糠，黑米，大麦或大豆中选出的谷物。
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Patent Agency Ranking
公开(公告)号：KR1020110128107A
公开(公告)日：2011-11-28
申请号：KR1020100047743
申请日：2010-05-20
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for making fermentation wine using raw rice powder and weak flour is provided to enable easy gelatinization and save energy for steaming rice. CONSTITUTION: A method for fermentation wine using raw rice powder and weak flour comprises: a step of soaking rice in water and pulverizing to prepare rice powder(S10); a step of gelatinizing rice powder and kneading(S20); a step of adding complex fermentation agent and weak flour for first fermentation to prepare first ferment(S30); and a step of adding hard-boiled rice of glutinous rice to the first ferment and performing secondary fermentation to prepare a second ferment(S40). The complex fermentation agent contains 0.3 wt% of conventional nuruk and 1.0 wt% of improved nuruk. The method further comprises a step of sterilizing the second ferment at 60-75°C for one minute.
Abstract translation: 目的：提供使用生米粉和弱面粉制作发酵酒的方法，使之易于凝胶化，节省蒸饭的能量。 构成：使用生米粉和弱面粉发酵葡萄酒的方法包括：将大米浸泡在水中并粉碎以制备米粉的步骤（S10）; 将米粉糊化的步骤（S20）; 添加复合发酵剂和弱面粉进行第一次发酵以制备第一次发酵的步骤（S30）; 以及将糯米的煮米饭加入到第一次发酵中并进行二次发酵以制备第二发酵的步骤（S40）。 复合发酵剂含有0.3％（重量）的常规护理和1.0％（重量）的改良护理。 该方法还包括在60-75℃下将第二发酵物灭菌1分钟的步骤。
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公开(公告)号：KR1020110081635A
公开(公告)日：2011-07-14
申请号：KR1020100001891
申请日：2010-01-08
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A simple brewage material set and a method for manufacturing medicinal wine using the same are provided to make standardized products and to ensure long term preservation. CONSTITUTION: A brewage material contains popped rice, 30-50SP of saccharifying agent, and 0.4-0.6 weight% of dry yeast. The saccharifying agent is bred yeast, nuruk, or coenzyme. The saccharifying agent is a mixture of bred yeast and nuruk or bred yeast and coenzyme. A method for producing the medicinal wine comprises: a step of hydrolyzing 200-500 time volume% of water, and a step of fermenting at 23-27 degrees Celsius for 4-5 days and filtering.
Abstract translation: 目的：提供一种简单的酿造材料组合及其制造方法，以制造标准化产品并确保长期保存。 构成：酿造材料含有米饭，30-50SP的糖化剂和0.4-0.6重量％的干酵母。 糖化剂是培养酵母，育儿或辅酶。 糖化剂是育种酵母和育种酵母和辅酶的混合物。 一种生产该药用葡萄酒的方法包括：水解200-500倍体积％的水的步骤和在23-27摄氏度下发酵4-5天并过滤的步骤。
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38.发明授权
公开(公告)号：KR101719786B1
公开(公告)日：2017-04-03
申请号：KR1020140191042
申请日：2014-12-26
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은구연산첨가및 열처리를이용한관능성이우수한약주의제조방법및 이에의해제조된약주에관한것으로, 더욱상세하게는전분질원료, 누룩및 물의혼합물에 10~60분동안 55~75℃의열처리및 0.05~1.0%(w/v) 농도의구연산수(水) 첨가하는공정을통해, 관능성및 알코올생성능이현저히상승된약주의제조방법및 상기제조방법으로제조된약주에관한것이다. 본발명의제조방법은약주의갈변현상을억제하고, 관능성및 알코올생성능을향상시킬수 있는바, 품질이우수한약주를제조할수 있는효과가있다.
Abstract translation: 更具体地，本发明涉及使用柠檬酸添加和热处理生产具有优异功能性的麦芽糖的方法，并且更具体地涉及由淀粉原料生产麦芽糖的方法， 以及以0.05〜1.0％（w / v）的浓度添加柠檬酸水（水）的工序和通过上述制造方法制造的填缝剂。 本发明的制造方法具有抑制Yakju褐变现象，提高功能性和酒精生产能力，从而制造品质优异的Yakju的效果。
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公开(公告)号：KR1020160082408A
公开(公告)日：2016-07-08
申请号：KR1020140191040
申请日：2014-12-26
Applicant: 대한민국(농촌진흥청장)
CPC classification number: C12H1/04 , C12G1/00 , C12H1/0432 , C12H1/063
Abstract: 본발명은과일발효주의청징방법에관한것이다. 더욱상세하게는알코올발효가완료된혼탁한과일발효주에젤라틴 200~400ppm 및벤토나이트 400~1100ppm을처리하는단계를포함하는과일발효주의청징방법에관한것이다. 본발명의청징방법을이용하면, 떫은맛이덜하고투과도가우수한과일발효주를제조할수 있다.
Abstract translation: 本发明涉及一种澄清水果发酵酒精饮料的方法。 更具体地说，本发明涉及一种澄清水果发酵酒精饮料的方法，该方法包括以200-400ppm明胶和400-1100ppm处理完全酒精发酵的浑浊发酵酒精饮料的步骤 膨润土。 使用本发明的澄清方法可以生产具有较少涩味和优异渗透性的水果发酵酒精饮料。
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公开(公告)号：KR101611420B1
公开(公告)日：2016-04-12
申请号：KR1020130139872
申请日：2013-11-18
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은고들빼기의잎과뿌리를세절하여분리하는단계; 분리된잎의덖음과유념을하는 1차덖음단계; 상기덖음과유념된잎에미생물을접종하는단계; 상기미생물이접종된잎을배양하는단계; 및상기배양된잎의덖음과유념을반복하는 2차덖음단계를포함하는고들빼기발효차의제조방법및 이에의해제조된고들빼기발효차에관한것이다.
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