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公开(公告)号：KR1020140057092A
公开(公告)日：2014-05-12
申请号：KR1020120123767
申请日：2012-11-02
Applicant: 한국식품연구원
Abstract: The present invention relates to Pichia anomala Y197-13 and a fermented alcoholic beverage manufactured using the same. According to the present invention, rice wine is manufactured using Pichia anomala which is tolerant up to 16% ethanol, and thus, survives in an alcohol beverage with a high content of alcohol. Therefore, the fermented alcohol beverage has: an excellent sweet taste by a high content of solids and reduced sugar; outstanding sensory properties; and a fresh and sour taste by a high content of citric acid.
Abstract translation: 本发明涉及毕赤酵母Y197-13和利用其制造的发酵酒精饮料。 根据本发明，使用耐偏高达16％乙醇的毕赤酵母制造米酒，从而在具有高酒精含量的酒精饮料中存活。 因此，发酵酒精饮料具有：通过高含量的固体和还原糖具有优异的甜味; 出色的感官特性; 并且通过高含量的柠檬酸产生新鲜酸味的味道。
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公开(公告)号：KR101284628B1
公开(公告)日：2013-07-10
申请号：KR1020110070040
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: 본 발명은 누룩 및 이를 이용한 발효주의 제조방법에 관한 것으로 좀 더 자세하게는 현미에 균주로서 배양된 아스퍼질러스 오리제(Aspergillus oryzae, 미생물 수탁번호:KCTC11927BP)를 접종하여 누룩을 제조하는 방법에 관한 것이다. 본 발명에 의한 누룩과 이를 이용하여 제조한 발효주는 외관과 맛이 뛰어난 발효주를 제공할 수 있다.
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公开(公告)号：KR1020130009169A
公开(公告)日：2013-01-23
申请号：KR1020110070066
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk by inoculating Aspergillus oryzae into sorghum and a method for making fermented wine using the nuruk are provided to obtain traditional wine with superb appearance. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11924BP) into sorghum. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. The strain is culture in a medium with a moisture content of 20-30. Fermented wine is made using the nuruk. Fermented wine is made using the nuruk. The fermented wine is coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.
Abstract translation: 目的：通过将米曲霉接种到高粱中制备育儿的方法，并提供使用育儿制作发酵酒的方法，以获得具有极好外观的传统葡萄酒。 构成：用于制备育儿的方法包括将米曲霉（保藏号KCTC 11924BP）接种到高粱中的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中或在含有麦麸的液体培养基中培养。 该菌株在水分含量为20-30的培养基中培养。 发酵的葡萄酒是用护士制成的。 发酵的葡萄酒是用护士制成的。 发酵酒是粗酒，牦牛，清州（清酒），啤酒或水果酒。
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公开(公告)号：KR1020130009149A
公开(公告)日：2013-01-23
申请号：KR1020110070043
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the nuruk are provided to obtain the fermented wine with excellent taste. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11927BP) into rice. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran and in a liquid medium containing wheat bran. The medium contains a moisture content of 20-30. Fermented wine is prepared using the nuruk.
Abstract translation: 目的：提供一种培养育儿的方法和使用育儿制作发酵酒的方法，以获得具有优良味道的发酵酒。 构成：育苗方法包括将米曲霉（保藏号KCTC 11927BP）接种到水稻中的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中以及含有麦麸的液体培养基中培养。 介质含水量为20-30。 发酵葡萄酒是使用护理准备的。
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公开(公告)号：KR101203196B1
公开(公告)日：2012-11-21
申请号：KR1020110136820
申请日：2011-12-16
Applicant: 한국식품연구원
Abstract: PURPOSE: A novel Saccharomyces cerevisiae and a composition containing the same are provided to enhance NO, IL-2, and IL-6 generation and to improve immunity. CONSTITUTION: A food composition for enhancing immunity contains Saccharomyces cerevisiae strain, a crushed material thereof, or culture of the strain as an active ingredient. An enteric composition contains the strain, a crushed material thereof, or culture of the strain as an active ingredient. A probiotic composition contains the strain, a crushed material thereof, or culture of the strain as an active ingredient. A feed composition contains the strain, a crushed material thereof, or culture of the strain as an active ingredient. A fermented product contains the strain, a crushed material thereof, or culture of the strain as an active ingredient. A method for preparing a grain fermentation with enhanced immunity effect comprises a step of adding Saccharomyces cerevisiae 113-4(deposit number KCTC 12092BP) or Saccharomyces cerevisiae H4-2(deposit number KCTC 12093PB) to grains and culturing. [Reference numerals] (AA) Strain number
Abstract translation: 目的：提供一种新型酿酒酵母及其组合物，以增强NO，IL-2和IL-6的产生并提高免疫力。 构成：用于增强免疫力的食品组合物含有酿酒酵母菌株，其破碎物质或菌株的培养物作为活性成分。 肠溶组合物含有菌株，其破碎物质，或该菌株的培养物作为活性成分。 益生菌组合物含有该菌株，其破碎物质或作为活性成分的菌株培养物。 饲料组合物含有该菌株，其破碎物质或该菌株的培养物作为活性成分。 发酵产物含有该菌株，其破碎物质或该菌株的培养物作为活性成分。 用于制备具有增强的免疫效果的谷物发酵的方法包括将谷粒中加入酿酒酵母113-4（保藏号KCTC 12092BP）或酿酒酵母H4-2（保藏号KCTC 12093PB）的步骤，并培养。 （标号）（AA）应变数
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Patent Agency Ranking
公开(公告)号：KR101199545B1
公开(公告)日：2012-11-12
申请号：KR1020100119652
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: 본 발명은 명품 약주 발효균주 사카로마이세스 세레비지애 90-1 (KCTC11813BP) 및 이러한 균주로 제조된 약주, 탁주 등의 알코올에 관한 것이다. 본 발명에 따른 신균주인 Y90-1 균주는 전통누룩에서 분리된 야생 양조효모로 발효능이 우수하며, 에탄올 18%까지 내성이 있어 고 알코올 함량에서도 생존하며, 이러한 효모를 이용한 약주에 살구(apicot), 바나나, 파인애플 등과 같은 과일 향을 내는 에틸 카프릴레이트(ethyl caprylate)와 달고(sweet), 오일-넛 유사(oil-nut like) 향 특성이 있는 데카노익 산 에일 에스터(Decanoic acid ethyl ester)(Ethyl caprate)가 상대적으로 다량 존재하여 약주가 과일 향을 내면서도 부드러운 바디감을 주고, 또 감칠맛을 내는 신맛 특성이 있는 호박산(succinic acid) 함량이 높아 관능특성이 우수하다.
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公开(公告)号：KR1020120106908A
公开(公告)日：2012-09-27
申请号：KR1020110023268
申请日：2011-03-16
Abstract: PURPOSE: A method for making Moju is provided to enhance preference of taste and to reduce of loss of ingredients. CONSTITUTION: A method for making Moju comprises: a step of controlling makkoli by 2% alcohol content; a step of adding black sugar, white sugar, jujube, ginger, or Cinnamomi cortex to prepare makkoli mixture; and a step of circulating and heating the makkoli mixture. The Moju contains 3-5 parts by weight of black sugar, 8-10 parts by weight of white sugar, 1-2 parts by weight of jujube, 1-3 parts by weight of ginger, and 1-2 parts by weight of Cinnamomi Cortex.
Abstract translation: 目的：提供一种制作Moju的方法，以增强味道的偏好和减少成分的损失。 构成：制造Moju的方法包括：通过2％酒精含量控制麦克里奥的步骤; 加入黑糖，白糖，枣，姜或肉桂皮质的步骤，以制备makkoli混合物; 以及循环和加热makkoli混合物的步骤。 Moju含有3-5重量份的黑糖，8-10重量份的白糖，1-2重量份的枣，1-3重量份的姜和1-2重量份的肉桂 皮质。
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48.发明授权발효 효모 사카로마이세스 세레비지애 98-5 및 이를 이용하여 제조한 발효주 有权BREWING YEAST SACCHAROMYCES CEREVISIAE 98-5和BREWED ALCOHOL MILLE THEREWITH
公开(公告)号：KR101480305B1
公开(公告)日：2015-01-08
申请号：KR1020130036359
申请日：2013-04-03
Applicant: 한국식품연구원
Abstract: 본 발명은, 사카로마이세스 세레비지애(
Saccharomyces
cerevisiae ) 98-5(KCCM11396P), 사카로마이세스 세레비지애 98-5(KCCM11396P)를 이용하여 제조된 발효주, 및 사카로마이세스 세레비지애 98-5(KCCM11396P)를 이용하여 발효시키는 것을 특징으로 하는 발효주의 제조 방법에 관한 것이다.-
公开(公告)号：KR101460561B1
公开(公告)日：2014-11-13
申请号：KR1020120131937
申请日：2012-11-20
Applicant: 한국식품연구원
Abstract: 본 발명은 사카로마이세스 세레비지애 113-8의 대량 생산방법에 관한 것으로, 좀 더 상세하게는 효모를 배지에 접종한 후, 15~21시간 동안 배양하는 단계를 포함하는 효모의 대량생산방법에 관한 것이다.
본 발명에 의하면, 최적 효모를 선발하여 선발된 효모를 최적배지 및 최적 배양의 조건으로 대량생산할 수 있다.-
公开(公告)号：KR1020140096407A
公开(公告)日：2014-08-06
申请号：KR1020130007647
申请日：2013-01-23
Applicant: 한국식품연구원
Abstract: The present invention relates to makkoli having enhanced storability, containing a Momordica charantia extract. According to the present invention, the makkoli containing a Momordica charantia extract has an antibacterial activity against bacteria causing acidification in makkoli while the rice wine containing a Momordica charantia extract does not affect glycosylation of a fermenting agent and the growth of yeast; and changes in alcohol content, pH, acetate content, and solid content are similar with existing makkoli. Therefore, the makkoli containing a Momordica charantia extract reduces acidification bacteria and thus enhances storability while maintaining common characteristics of makkoli.
Abstract translation: 本发明涉及含有苦瓜提取物的具有增强的贮存性的麦考利。 根据本发明，含有苦瓜提取物的麦考利对马克立里酸化的细菌具有抗菌活性，而含有苦瓜提取物的米酒不影响发酵剂的糖基化和酵母的生长; 酒精含量，pH，乙酸盐含量和固体含量的变化与现有的makkoli类似。 因此，含有苦瓜提取物的麦考利可以减少酸化细菌，从而提高保存能力，同时保持makkoli的共同特征。
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