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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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72.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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公开(公告)号：KR1020130009145A
公开(公告)日：2013-01-23
申请号：KR1020110070039
申请日：2011-07-14
Applicant: 한국식품연구원
Abstract: PURPOSE: A method for making fermented wine using nuruk is provided to obtain traditional wine with excellent taste and superb appearance. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating cultured Aspergillus oryzae(deposit number:KCTC11927BP) into 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 by inoculating Aspergillus oryzae(deposit number:KCTC11927BP) into glutinous rice and preparing the nuruk; and a step of making fermented wine using the nuruk. The fermented wine is coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.
Abstract translation: 目的：提供使用育儿制作发酵酒的方法，以获得具有优良品味和出色表现的传统葡萄酒。 构成：用于制备育儿的方法包括将培养的米曲霉（保藏号：KCTC11927BP）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。 发酵葡萄酒是通过将米曲霉（保藏号：KCTC11927BP）接种到糯米中制备的; 并且使用该培训的方法制作发酵酒。 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：KR1020120058042A
公开(公告)日：2012-06-07
申请号：KR1020100119652
申请日：2010-11-29
Applicant: 한국식품연구원
Abstract: PURPOSE: A Saccharomyces cerevisiae 90-1(KCTC 11813BP) is provided to ensure excellent fermentation ability and to obtain fermented wine with high functionality. CONSTITUTION: A Saccharomyces cerevisiae 90-1(KCTC11813BP) has excellent fermentation performance. The strain is isolated from traditional nuruk. The strain is cultured in a medium YM agar(yeast malt extract agar) medium or PDA(potato dextrose agar) medium at 25-30°C and pH 5.6+/-0.2 for 36-72 hours. The strain is used for making fermented wine.
Abstract translation: 目的：提供酿酒酵母90-1（KCTC 11813BP）以确保优异的发酵能力并获得具有高功能性的发酵酒。 构成：酿酒酵母90-1（KCTC11813BP）具有优异的发酵性能。 这个菌株与传统的养育者隔离开来。 将菌株在培养基YM琼脂（酵母麦芽提取物琼脂）培养基或PDA（马铃薯葡萄糖琼脂）培养基中在25-30℃和pH 5.6 +/- 0.2下培养36-72小时。 该菌株用于制作发酵酒。
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Patent Agency Ranking
公开(公告)号：KR1020090056612A
公开(公告)日：2009-06-03
申请号：KR1020070123841
申请日：2007-11-30
Applicant: 한국식품연구원
Abstract: A method for preparing high quality of tea leaf extract by enzyme treatment is provided to reduce the destruction of useful components of green tea and to improve the taste and flavor of the green tea by enzyme-deactivating tea leaf and pulverized the tea leaf. A method for preparing high quality of tea leaf extract by enzyme treatment comprises the following steps of: steaming tea leaf at 90~120°C for 40~120 seconds; pulverizing the steamed tea leaf while adding deionized water; adjusting pH of the pulverized leaf to an acid range and additionally adding the deionized water to extract the leaf; immediately cooling the extracts and compression-filtering the extracts; centrifuging the compression-filtered extracts to restore the pH of the supernatant; and adding beta-cyclodextrin to the pH-restored extracts.
Abstract translation: 提供通过酶处理制备高品质茶叶提取物的方法，以减少绿茶有用成分的破坏，并通过酶活化茶叶并粉碎茶叶来改善绿茶的味道和风味。 通过酶处理制备高品质茶叶提取物的方法包括以下步骤：将茶叶在90〜120℃下蒸40〜120秒; 在加入去离子水的同时粉碎蒸茶叶; 将粉碎的叶片的pH调节至酸性范围，并另外加入去离子水以提取叶子; 立即冷却提取物并对提取物进行压缩过滤; 离心压缩过滤的提取物以恢复上清液的pH; 并向pH恢复的提取物中加入β-环糊精。
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公开(公告)号：KR100757870B1
公开(公告)日：2007-09-11
申请号：KR1020060046250
申请日：2006-05-23
Applicant: 한국식품연구원
Abstract: A method of manufacturing cabbage Kimchi for inhibiting the growth of food poisoning bacteria is provided to produce Kimchi capable of effectively inhibiting Salmonella typhimurium ATCC 14028 or Listeria monocytogenes ATCC 19111. A cabbage Kimchi for inhibiting the growth of food poisoning bacteria is prepared by mixing 1 to 10% by weight of garlic and 1 to 20% by weight of Welsh onions as an optional ingredient to make Kimchi, fermenting the Kimchi at 0 to 20deg.C and 4.3 to 5.0 pH and adding one or more organic acids selected from apple vinegar, wine vinegar and citric acid to the Kimchi in a weight ratio of 1:2.
Abstract translation: 提供了一种制造用于抑制食物中毒细菌生长的卷心菜泡菜的方法，以制备能够有效抑制鼠伤寒沙门氏菌ATCC14028或单核细胞增生利斯特氏菌ATCC19111的泡菜。通过混合1到1的方法制备用于抑制食物中毒细菌生长的白菜泡菜 10重量％的大蒜和1〜20重量％的威尔士洋葱作为任选的成分制成泡菜，在0〜20℃和4.3〜5.0的pH下发酵泡菜，并加入一种或多种选自苹果醋， 酒醋和柠檬酸以1：2的比例重新分配给泡菜。
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公开(公告)号：KR100748249B1
公开(公告)日：2007-08-10
申请号：KR1020050076933
申请日：2005-08-22
IPC: C12G3/04
Abstract: 본 발명은 장뇌삼주의 제조방법에 관한 것으로 보다 상세하게는 주정에 장뇌삼을 담금, 침출, 숙성시키고, 여과, 정치하여 침전물을 제거한 장뇌삼주(Ⅰ)와 증자한 장뇌삼을 주정에 담금, 침출, 숙성시키고, 여과, 정치하여 침전물을 제거한 장뇌삼주(Ⅱ)을 얻고 상기 장뇌삼주(Ⅰ)와 장뇌삼주(Ⅱ)를 혼합하고 숙성시키고, 여과, 정치하여 침전물을 제거한 후 얻을 수 있는 장뇌삼주의 제조방법에 관한 것이다.
본 발명의 장뇌삼주의 제조방법은
(1-1)장뇌삼을 주정에 담금하는 단계, (1-2)주정에 담금한 장뇌삼을 침출 및 숙성시키고, 여과, 정치하여 침전물을 제거한 장뇌삼주(Ⅰ)를 제조하는 단계,
(2-1)장뇌삼을 증자하고 방냉하는 단계, (2-2)증자한 장뇌삼을 주정에 담금하는 단계, (2-3)주정에 담금시킨 증자한 장뇌삼을 침출 및 숙성시키고, 여과, 정치하여 침전물을 제거한 장뇌삼주(Ⅱ)를 제조하는 단계,
(3)상기 (1-1) 및 (1-2)에서 제조한 장뇌삼주(Ⅰ)와 상기 (2-1) 내지 (2-3)에서 제조한 장뇌삼주(Ⅱ)를 혼합하고 숙성시키고, 여과, 정치하여 침전물을 제거하는 단계를 포함한다.-
公开(公告)号：KR1019990031717A
公开(公告)日：1999-05-06
申请号：KR1019970052549
申请日：1997-10-14
Applicant: 한국식품연구원
IPC: A21D2/00
Abstract: 본 발명은 기능성 첨가물인 프로폴리스를 함유하는 빵 및 그의 제조방법에 관한 것이다. 본 발명의 프로폴리스 추출물을 함유하는 빵은 프로폴리스 추출물을 주성분으로 함유되는 전분 100.0중량부에 대하여 0.3 내지 2.0중량부 함유하는 것을 특징으로 하며, 전분원인 곡분 및 설탕, 버터, 식염, 이스트 및 물 등 부원료와 프로폴리스 추출물을 반죽하여 생지를 분할한 다음, 1차 발효시키고, 성형하여 빵틀에 넣고 2차 발효시킨 다음, 구워 제조한다. 본 발명의 프로폴리스 추출물을 함유하는 빵은 향미, 이취, 조직감 등 기호성이 프로폴리스 추출물을 함유하지 않은 빵과 유사하고, 항균 및 전분의 노화방지 효과가 있어 유통 중 신선도 및 품질을 오랫동안 유지할 수 있다.
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