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41.发明公开혈전용해능이 있는 단백분해효소를 고생산하는 바실러스 리체니포르미스 와이제이11-21 无效BACILLUS LICHENIFORMIS YJ11-21，WHIC HAS HIGH PRODUCTION OF PROTEOLYTIC ENZYME FIVINOLYTIC ACTIVITY
公开(公告)号：KR1020130066057A
公开(公告)日：2013-06-20
申请号：KR1020110132731
申请日：2011-12-12
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: Bacillus licheniformis YJ11-21(deposit number KACC91684BP) with high productivity of an enzyme with fibrolytic activity is provided to be easily applied to industries, and to save the cost for manufacturing a composition for treating thrombosis. CONSTITUTION: Bacillus licheniformis YJ11-21(deposit number KACC91684BP) produces an enzyme with excellent fibrinolytic activity. The strain is acquired from traditional soy sauce. A method for preparing the strain comprises: a step of smearing the traditional soy sauce on a medium, and culturing; a step of primarily selecting cultured microorganisms according to morphological differences; a step of inoculating the microorganisms on a skim milk plate or a fibrin plate; and a step of selecting a strain which forms a clear zone.
Abstract translation: 目的：提供具有纤维分解活性的酶的高生产率的地衣芽孢杆菌YJ11-21（保藏号KACC91684BP），易于应用于工业，并节省制造用于治疗血栓形成的组合物的成本。 构成：地衣芽孢杆菌YJ11-21（保藏号KACC91684BP）产生具有优异纤维蛋白溶解活性的酶。 该菌株是从传统酱油中获得的。 制备该菌株的方法包括：在培养基上涂抹传统酱油并培养的步骤; 根据形态差异主要选择培养的微生物的步骤; 将微生物接种在脱脂乳板或纤维蛋白板上的步骤; 以及选择形成透明区域的应变的步骤。
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公开(公告)号：KR1020130065903A
公开(公告)日：2013-06-20
申请号：KR1020110132503
申请日：2011-12-12
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A brewing material set is provided to be able to conveniently manufacture alcohol beverage with enriched flavor by using cultivated rice which has passed through a saccharification process. CONSTITUTION: A manufacturing method of cultivated rice comprises (a) a step of manufacturing yeast extract; (b) a step of mixing the yeast extract of step (a) with rice, and cultivating the yeast included in the yeast extract to saccharify; and (c) a step of drying the sacchrified rice of step (b). The yeast of step (a) is improved yeast. The yeast extract of step (a) is water extract. The cultivation temperature in step (b) is 20-26deg.C. The cultivation time in step (b) is 24-72 hours. A brewing material set comprises the cultivated rice and yeast. [Reference numerals] (AA) Washing rice; (BB) Draining water; (CC) Producing yeast extract; (DD) Mixing with rice; (EE) Cultivation; (FF) Drying; (GG) Finished cultivated rice
Abstract translation: 目的：通过使用通过糖化过程的栽培米，提供酿造材料组以便于方便地制造具有丰富风味的酒精饮料。 构成：栽培稻的制造方法包括（a）制造酵母提取物的步骤; （b）将步骤（a）的酵母提取物与水稻混合并培养酵母提取物中包含的酵母进行糖化的步骤; 和（c）步骤（b）的干燥米饭的步骤。 步骤（a）的酵母是改良的酵母。 步骤（a）的酵母提取物是水提取物。 步骤（b）的培养温度为20-26℃。 步骤（b）中的培养时间为24-72小时。 酿造材料组合包括栽培稻和酵母。 （附图标记）（AA）洗饭; （BB）排水; （CC）生产酵母提取物; （DD）与米混合; （EE）栽培; （FF）干燥; （GG）成熟米饭
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公开(公告)号：KR1020130059602A
公开(公告)日：2013-06-07
申请号：KR1020110125653
申请日：2011-11-29
Applicant: 대한민국(농촌진흥청장)
CPC classification number: C12H1/16 , B02C19/0056 , B02C19/20 , C12G3/02
Abstract: PURPOSE: Takju(coarse liquor) with stabilized suspension is provided to prevent precipitation and to ensure excellent taste and flavor. CONSTITUTION: A method for stabilizing suspension of takju comprises a step of pulverizing the takju. The takju includes makkoli(Korean rice wine) or dongdongju(Korean rice wine). The average particle size and the average density of the solid particles in the takju are 2 micrometers and 0.6 g/100ml, respectively.
Abstract translation: 目的：提供具有稳定悬浮液的Takju（粗液）以防止沉淀并确保优异的味道和风味。 构成：一种稳定takju悬浮液的方法包括粉碎takju的步骤。 takju包括makkoli（韩国米酒）或dongdongju（韩国米酒）。 takju中固体颗粒的平均粒度和平均密度分别为2微米和0.6g / 100ml。
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Patent Agency Ranking
公开(公告)号：KR1020130003704A
公开(公告)日：2013-01-09
申请号：KR1020110065190
申请日：2011-06-30
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/165
Abstract: PURPOSE: A manufacturing method of non-hardened glutinous rice cake is provided to be able to distribute the rice cake for a long period of time based on storage condition by maintaining the chewy texture different from hardened glutinous rice cake after certain time has passed. CONSTITUTION: Glutinous rice is soaked in water, and the water is removed. The water removed glutinous rice is pulverized. The pulverized glutinous rice is firstly steamed. Salt and water is added to the firstly steamed glutinous rice, and the mixture is steamed for the second time. The secondly steamed glutinous rice is cooled at 51-79 deg. C, and flour is added to punch the mixture for 3-20 minutes. The punched rice cake is extruded. Water addition may be 2-20 weight%. Flour addition may be 0.08-1.0 weight%. Glutinous rice cake may be rice cake covered with bean flour, mugwort rice cake covered with bean flour, wedding rice cake covered with bean flour, rice cake covered with bean flour and bean jam, flower rice cake covered with bean flour, glutinous millet rice cake covered with bean flour, Ojangi rice cake, Sonni rice cake, glutinous nutritious rice cake, or rice ball cake. [Reference numerals] (AA) Standard manufacturing method of non-hardened glutinous rice cake; (B1,D1) Washing; (B10) Punching; (B11) Extruding; (B12,D11) Molding; (B13) Wrapping(for freezing or room temperature); (B14,D13) Product completion; (B2,D2) Soaking; (B3,D3) Draining water; (B4,D5) Primary pulverization; (B5) Primary steaming; (B6) Adding salt water; (B7) Secondary steaming; (B8) Cooling steamed dough; (B9) Adding flour; (CC) Normal manufacturing method of glutinous rice cake; (D10) Hardening; (D12) Wrapping; (D4) Adding salt; (D6) Adding water; (D7) Secondary pulverization; (D8) Steaming; (D9) Punching
Abstract translation: 目的：提供非硬化糯米饼的制造方法，通过在一段时间后保持耐嚼纹理与硬糯米饼不同，能够基于保存条件长时间分布米糕。 构成：糯米浸泡在水中，水分被去除。 将水除去糯米粉碎。 首先将粉碎的糯米蒸。 将盐和水加入到第一蒸的糯米中，并将混合物第二次蒸。 将第二蒸的糯米冷却至51-79度。 加入面粉，冲洗混合物3-20分钟。 冲孔的米饼被挤出。 加水可以是2-20重量％。 面粉添加量可以为0.08-1.0重量％。 糯米饼可以是用豆粉覆盖的米饼，艾蒿米粉覆盖着豆粉，用豆粉覆盖的结婚米糕，用豆粉覆盖的米饼和豆酱，用豆粉覆盖的花米糕，糯米饭糯米饼 覆盖着豆粉，Ojangi米糕，Sonni米糕，糯米饼或米粉饼。 （附图标记）（AA）非硬化糯米饼的标准制造方法; （B1，D1）洗涤; （B10）冲孔; （B11）挤压; （B12，D11）成型; （B13）包装（冷冻或室温）; （B14，D13）产品完工; （B2，D2）浸泡; （B3，D3）排水; （B4，D5）一次粉碎; （B5）初级蒸; （B6）加盐水; （B7）次蒸; （B8）冷却蒸面团; （B9）加面粉; （CC）糯米饼的正常生产方法; （D10）硬化; （D12）包装; （D4）加盐; （D6）加水; （D7）二次粉碎; （D8）蒸汽; （D9）冲孔
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公开(公告)号：KR1020120071596A
公开(公告)日：2012-07-03
申请号：KR1020100133205
申请日：2010-12-23
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A23L7/104 , A23L29/065 , A23V2002/00 , C12R1/69
Abstract: PURPOSE: Quick single-use malt using aspergillus oryzae, and a producing method thereof are provided to reduce the production costs and personnel expenses of the malt. CONSTITUTION: A producing method of quick single-use malt using aspergillus oryzae comprises the following steps: mixing 100 parts of grain ingredient by weight with 80-120 parts of water by weight; injecting 18-22 parts of liquid seed malt of the aspergillus oryzae by weight to 100 parts of mixture of the grain ingredient and the water by weight to obtain a liquid malt mixture; spreading the liquid malt mixture on a stainless steel tray in the thickness of 0.3-1cm without extruding; and fermenting the liquid malt mixture at 28-30 deg C for 32-38 hours. The single-use malt contains 850-13,500 units/g of glucoamylase. The grain ingredient is a mixture of wheat bran, rice, and mung beans.
Abstract translation: 目的：提供使用米曲霉的快速一次性麦芽及其制备方法，以降低麦芽的生产成本和人员费用。 构成：使用米曲霉的快速一次性麦芽的制造方法包括以下步骤：将100重量份的谷物成分与80-120重量份的水混合; 将18-22份米曲霉的米曲霉按重量加入到100份谷物成分和水的混合物中以获得液态麦芽混合物; 将液态麦芽汁混合物铺在不锈钢托盘上，厚度不得超过0.3-1cm; 并在28-30℃下将液态麦芽混合物发酵32-38小时。 一次性麦芽含有850-13,500单位/ g的葡糖淀粉酶。 谷物成分是麦麸，大米和绿豆的混合物。
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公开(公告)号：KR1020110088692A
公开(公告)日：2011-08-04
申请号：KR1020100008313
申请日：2010-01-29
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for making detoxified Rhus verniciflura liquor is provided to prevent toxic materials using microbiological fermentation technique. CONSTITUTION: A method for manufacturing detoxified Rhus verniciflura liquor comprises: a step of fermenting gelatinized rice at 22°C-28°C for 32-40 hours to prepare a first fermentation; a step of adding gelatinized rice to the first fermentation and fermenting at 20°C-25°C for 20-28 hours to prepare a second fermentation; and a step of adding fermented Rhus verniciflura to the second fermentation and fermenting at 20°C-25°C for 6-7 days to prepare a third fermentation. The fermented Rhus verniciflura is prepared by culturing mushroom strain.
Abstract translation: 目的：使用微生物发酵技术制备解毒的Rhus verniciflura液体的方法，以防止有毒物质。 构成方法：一种制造无毒ified ura酒的方法，其特征在于，在22℃-28℃下发酵凝胶化水稻32-40小时，制备第一次发酵的步骤; 在第一次发酵中加入糊化米并在20℃-25℃下发酵20-28小时以制备第二次发酵的步骤; 在第二次发酵中加入发酵的Rhus verniciflura并在20℃-25℃下发酵6-7天以制备第三次发酵的步骤。 通过培养蘑菇菌株制备发酵的Rhus verniciflura。
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公开(公告)号：KR1020100088936A
公开(公告)日：2010-08-11
申请号：KR1020090008085
申请日：2009-02-02
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A self-brewer and a method for manufacturing spirituous liquor using the same are provided to make and enjoy spirituous liquor at home. CONSTITUTION: A self-brewer comprises: an electric rice cooker(10) having heat keeping function and cooking function; a distillation device(20) which distils fermentation liquid and is connected to the electric rice cooker; a cooling device(40) for cooling a distillation pipe; and the distillation pipe(30) which is connected to the electric rice cooker.
Abstract translation: 目的：提供自酿啤酒和使用该啤酒制造烈酒的方法，以在家中制作和享用烈酒。 构成：自酿啤酒机包括：具有保温功能和烹饪功能的电饭煲（10） 蒸馏装置（20），其蒸发发酵液并连接到电饭煲; 用于冷却蒸馏管的冷却装置（40）; 和与电饭煲连接的蒸馏管（30）。
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公开(公告)号：KR100868935B1
公开(公告)日：2008-11-17
申请号：KR1020060129189
申请日：2006-12-18
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 유색현미(흑진주미)를 이용한 무증자 현미식초 제조방법에 관한 것이다. 농촌진흥청 작물과학원에서 개발된 흑진주벼의 현미는 일반현미보다 쌀겨층이 두꺼워 미강이 약 2%정도 더 함유되어 있고(현미의 10% 내외), 유색계미가 함유하고 있는 주요 색소성분들인 cyanidin-3glucoside 및 peonidin-3-glucoside등이 대부분 쌀겨층에 존재한다. 이들 색소성분들은 쌀겨층에 천연적으로 존재하고 있는 경우에는 매우 안정된 상태로 있지만 원료 증자처리 등의 가공과정을 거치거나 추출시키면 색소체와 기타성분들은 불안정하여져 빛이나 pH, 열에 의하여 변색 및 퇴색 등으로 안전성을 잃게 된다.
이에 본 발명자는 이러한 유색미의 특성을 고려하여 쌀겨층에 함유되어 있는 색소성분들을 열에 의하여 안정성을 잃지 않고, 색소의 용출을 원활히 하면서 쌀겨층에 있는 단백질의 분해로 유리아마노산이 생성되어 천연의 감칠맛을 부여하고, 지방 분해효소제 처리로 에스테르 등의 향이 강화된 발효 매시(mash)를 질소원이나 무기질염의 영양원 첨가 없이도 심부배양법 또는 정치발효법으로 초산발효를 시켜 고품질의 유색현미 양조식초를 제조하는 기술을 개발하였다.
본 발명은 유색현미를 습식제분하여 적자색 미강층을 잘 분산시킨 후 안토시아닌 색소를 안정화를 위해 구연산 및 초산 등의 유기산을 원료미 무게의 약 0.5% 내외 첨가하고, 효소제로는 생전분 분해용
Rhizopus 및 단백질 분해력과 유기산 생성능이 있는
Aspergillus 누룩 5%에 효모를 0.4% 첨가하고 물을 원료미 전분가의 180% 가량 가수한 후 30℃에서 4-5일간 발효하는데 발효 2일째 cellulase를 첨가하여 계속 발효를 진행시키고, 생성된 아미노산 및 유기산등이 강화된 알콜을 일정농도로 조절하여 연속식 심부배양법이나 정치발효법으로 초산발효를 시켜 유색현미 식초를 제조하는 방법이다.
유색 현미, 흑진주미, 쌀식초, 매시(mash)
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