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公开(公告)号：KR1020140064521A
公开(公告)日：2014-05-28
申请号：KR1020120131939
申请日：2012-11-20
Applicant: 한국식품연구원
Abstract: The present invention relates to a method for mass production of saccharomyces cerevisiae 111-5, and more specifically, to a method for mass production of yeast comprising a step of culturing for 12-18 hours after inoculating yeast to a culture medium. According to the present invention, by selecting optimum yeast, it is possible to mass-produce the selected yeast in an optimum culture medium and an optimum culturing condition.
Abstract translation: 本发明涉及一种大规模生产酿酒酵母111-5的方法，更具体地说，涉及一种大量生产酵母的方法，包括在将酵母接种到培养基后培养12-18小时的步骤。 根据本发明，通过选择最佳酵母，可以在最佳培养基和最佳培养条件下大量生产所选择的酵母。
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公开(公告)号：KR101392274B1
公开(公告)日：2014-05-07
申请号：KR1020120115077
申请日：2012-10-16
Applicant: 한국식품연구원 , 영천시(농업기술센터)
Abstract: 본발명은레스베라트롤함량이증강된포도주및 이의제조방법에관한것으로, 좀더 자세하게는포도를 0 내지 10℃에서 15 내지 25일간보관하는단계; 상기보관된포도를으깨는단계; 및상기으깨진포도에효모를접종하여발효시키는단계를포함하는레스베라트롤함량이증강된포도주를제조하는방법에관한것이다. 본발명은포도의발효전, 설정된보관온도및 보관일수에맞추어보관기간을가짐으로써생리활성물질인레스베라트롤의함량을 10배이상증가시킨포도주를제조할수 있는효과가있다.
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公开(公告)号：KR1020140048762A
公开(公告)日：2014-04-24
申请号：KR1020120115077
申请日：2012-10-16
Applicant: 한국식품연구원 , 영천시(농업기술센터)
CPC classification number: C12G1/0203 , C12G2200/05 , C12G2200/21 , C12H1/22
Abstract: The present invention relates to wine with an increased resveratrol content and a method for making the same, and more specifically, to a method for making wine with an increased resveratrol content, the method comprising the steps of: storing grapes at 0-10°C for 15-25 days; mashing the stored grapes; and inoculating yeast in the mashed grapes and fermenting the same. According to the present invention, a wine having a 10-fold increased content of resveratrol, which is a bioactive material, can be produced by setting the storage period depending on the previously set storage temperature and storage days, before the fermentation of the grapes. [Reference numerals] (AA) 10°C, Stainless steel; (BB) 10°C, Glass
Abstract translation: 本发明涉及具有增加的白藜芦醇含量的葡萄酒及其制备方法，更具体地，涉及一种具有增加的白藜芦醇含量的葡萄酒的方法，所述方法包括以下步骤：在0-10℃下储存葡萄 15-25天; 糖化储存的葡萄; 并将酵母接种在捣碎的葡萄中并发酵。 根据本发明，可以通过在葡萄发酵之前根据先前设定的储存温度和储存时间设定保存时间来生产作为生物活性物质的白藜芦醇含量增加10倍的葡萄酒。 （标号）（AA）10℃，不锈钢; （BB）10℃，玻璃
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公开(公告)号：KR101284580B1
公开(公告)日：2013-07-11
申请号：KR1020110070067
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: 본 발명은 누룩 및 이를 이용한 발효주의 제조방법에 관한 것으로 좀 더 자세하게는 팥에 균주로서 배양된 아스퍼질러스 오리제(Aspergillus oryzae, 미생물 수탁번호:KCTC11921BP)를 접종하여 누룩을 제조하는 방법에 관한 것이다. 본 발명에 의한 누룩과 이를 이용하여 제조한 발효주는 외관이 뛰어난 발효주를 제공할 수 있다.
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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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Patent Agency Ranking
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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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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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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