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公开(公告)号：KR101284630B1
公开(公告)日：2013-07-10
申请号：KR1020110070039
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: 본 발명은 누룩 및 이를 이용한 발효주의 제조방법에 관한 것으로 좀 더 자세하게는 찹쌀에 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：KR101284624B1
公开(公告)日：2013-07-10
申请号：KR1020110070042
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: 본 발명은 누룩 및 이를 이용한 발효주의 제조방법에 관한 것으로 좀 더 자세하게는 보리에 균주로서 배양된 아스퍼질러스 오리제(Aspergillus oryzae, 미생물 수탁번호:KCTC11927BP)를 접종하여 누룩을 제조하는 방법에 관한 것이다. 본 발명에 의한 누룩과 이를 이용하여 제조한 발효주는 높은 당화력을 가지며 향과 맛이 뛰어난 발효주를 제공할 수 있다.
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63.发明公开울금 발효물을 유효성분으로 하는 간 보호 발효식품 및 이의 제조방법 有权HEPATOPROTECTION FERMENED FOODED FOODING FERMENTED CURCUMA LONGA。 L及其制造方法
公开(公告)号：KR1020130042818A
公开(公告)日：2013-04-29
申请号：KR1020110106924
申请日：2011-10-19
Applicant: 한국식품연구원
CPC classification number: A23L33/105 , A23L11/20 , A23P10/20 , A61K36/9066 , C12R1/07
Abstract: PURPOSE: A method for manufacturing a liver protective fermentation food is provided to improve liver function and oxidation of a liver tissue, and to protect liver. CONSTITUTION: A liver protective fermentation food is prepared by inoculating cheonggukjang(fermented soybean paste) powder to Curcuma longa. L and fermenting at 20-30 deg. C under a relative humidity of 55-65% for 30-45 days. The temperature of pre-fermentation and post-fermentation is 75-90 deg. C. A liver therapeutic composition is manufactured in the form of a powder, a granule, a decoction, a capsule, a suspension, an emulsion, a syrup, or an aerosol.
Abstract translation: 目的：提供一种肝保护性发酵食品的制备方法，以改善肝组织的肝脏功能和氧化，并保护肝脏。 构成：通过将姜黄（发酵大豆酱）粉末接种到姜黄中制备肝保护性发酵食物。 并在20-30度发酵。 C相对湿度为55-65％，持续30-45天。 预发酵和发酵后的温度为75-90度。 C.肝脏治疗组合物以粉末，颗粒，煎剂，胶囊，悬浮液，乳剂，糖浆或气雾剂的形式制造。
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公开(公告)号：KR1020130042816A
公开(公告)日：2013-04-29
申请号：KR1020110106920
申请日：2011-10-19
Applicant: 한국식품연구원
Abstract: PURPOSE: Nuruk and a method for manufacturing a fermented wine using the same are provided to improve taste by inoculating Aspergillus flavus to wheat. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating cultured Aspergillus flavus(deposit number: KCTC12000BP) to wheat. The strain is cultured in a solid medium containing PDA(Potato Dextrose Agar) and wheat bran. The strain is also cultured in a liquid medium of wheat bran.
Abstract translation: 目的：提供Nuruk和使用其的发酵酒的制造方法，以通过将黄曲霉接种到小麦来改善味道。 构成：一种用于制备哺乳动物的方法包括将培养的黄曲霉（保藏号：KCTC12000BP）接种到小麦的步骤。 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培养。 该菌株也在麦麸液体培养基中培养。
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公开(公告)号：KR1020130009170A
公开(公告)日：2013-01-23
申请号：KR1020110070067
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the same are provided to obtain the fermented wine with excellent exterior. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11921BP) into red beans. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran.
Abstract translation: 目的：提供一种准备育儿的方法和使用该方法制造发酵酒，以获得具有优异外观的发酵酒。 构成：用于制备育儿的方法包括将米曲霉（保藏号KCTC 11921BP）接种到红豆中的步骤。 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。
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Patent Agency Ranking
公开(公告)号：KR1020130009168A
公开(公告)日：2013-01-23
申请号：KR1020110070065
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk by inoculating Aspergillus oryzae and a method for making fermented wine using the nuruk are provided to ensure high saccharigenic power. CONSTITUTION: A method for preparing nurukk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11925BP) into naked barley. 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 cultured in a medium with a moisture content of 20-30. Fermented wine is prepared using nuruk.
Abstract translation: 目的：提供通过接种米曲霉制备育儿的方法和使用育儿制作发酵酒的方法，以确保高糖化能力。 构成：用于制备保健品的方法包括将米曲霉（保藏号KCTC 11925BP）接种到裸大麦中的步骤。 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。 将菌株在水分含量为20-30的培养基中培养。 发酵葡萄酒是用护士准备的。
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公开(公告)号：KR1020130009166A
公开(公告)日：2013-01-23
申请号：KR1020110070063
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 and flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(KCTC11922BP) into brown glutinous rice. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. 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：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和味道的发酵酒。 构成：一种用于制备育儿的方法包括将米曲霉（KCTC11922BP）接种到棕色糯米中的步骤。 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。 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：KR1020130009163A
公开(公告)日：2013-01-23
申请号：KR1020110070060
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the same are provided to ensure high saccharogenic power and to obtain the fermented wine with excellent taste and flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating cultured Aspergillus oryzae(deposit number KCTC 11926BP) into glutinous barley. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. 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：提供一种准备育儿的方法和使用该方法制造发酵酒的方法，以确保高发酵能力并获得具有优良味道和味道的发酵酒。 构成：用于制备育儿的方法包括将培养的米曲霉（保藏号KCTC 11926BP）接种到糯米中的步骤。 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。 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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69.发明公开율무에 균주로서 아스퍼질러스 오리제를 접종하여 누룩 및 상기 누룩을 이용한 발효주의 제조방법 有权使用相同方法制备无机和发酵酒精的方法通过将ASPERGILLUS ORYZAE置入ADLAY
公开(公告)号：KR1020130009151A
公开(公告)日：2013-01-23
申请号：KR1020110070045
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine are provided to obtain the fermented wine with excellent flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number:KCTC11927BP) into adlay. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran. The strain is cultured in a liquid medium containing wheat bran. The strain is also cultured in a medium with a moisture content of 20-30. 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：提供一种烹饪方法和制作发酵酒的方法，以获得具有优良风味的发酵酒。 构成：一种用于制备育儿的方法包括将米曲霉（保藏号：KCTC11927BP）接种到培养基中的步骤。 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培养。 将菌株在含有麦麸的液体培养基中培养。 该菌株也在水分含量为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：KR1020130009148A
公开(公告)日：2013-01-23
申请号：KR1020110070042
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 nuruk with saccharogenic power and the fermented wine with excellent flavor and taste. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11927BP). 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 cultured in a medium with a moisture content of 20-30. Fermented wine is made by inoculating the strain into barley, preparing the nuruk, and 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，以获得具有发酵力的育儿和具有优良风味和味道的发酵酒。 构成：用于制备育儿的方法包括接种米曲霉（保藏号KCTC 11927BP）的步骤。 该菌株在含有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。 将菌株在水分含量为20-30的培养基中培养。 发酵葡萄酒通过将菌株接种到大麦中，制备育儿和使用护理来制备。
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