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公开(公告)号：KR101959729B1
公开(公告)日：2019-07-15
申请号：KR1020170096322
申请日：2017-07-28
Applicant: 대한민국(농촌진흥청장)
IPC: C12N1/20 , C12R1/07 , A61K35/742 , A61P31/04 , A23L33/135 , A23K10/18 , A61K8/99 , A61Q17/00 , C07K14/32
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公开(公告)号：KR101277790B1
公开(公告)日：2013-06-25
申请号：KR1020110132503
申请日：2011-12-12
Applicant: 대한민국(농촌진흥청장)
Abstract: 본 발명은 다음 단계를 포함하는 배양미 제조 방법을 제공한다; (ⅰ) 누룩 추출물을 제조하는 단계; (ⅱ) 상기 단계 (ⅰ)의 누룩추출물을 쌀에 혼합하고, 상기 누룩추출물에 포함된 누룩 균을 배양하여 당화시키는 단계; 및 (ⅲ) 상기 단계 (ⅱ)의 당화된 쌀을 건조하는 단계. 또한 본 발명은 배양미 및 효모를 포함하는 양조 재료 세트를 제공한다. 본 발명에 의한 양조 재료 세트를 이용해 특별한 양조기술이 없는 소비자들도 일반 가정에서 쉽게 재료를 구비하여 간편한 방법으로 술을 제조할 수 있으며, 더불어 맛과 기능이 향상된 술을 만들어 음용할 수 있다.
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3.发明授权고 에틸카프로에이트 생성능을 갖는 피키아 파비아니(Pichia fabianii) AY47 및 이를 이용한 전통 발효주의 제조방법 有权Pichia fabianii AY47 Pichia fabianii AY47以及使用该酵母制备发酵酒精饮料的方法
公开(公告)号：KR101577035B1
公开(公告)日：2015-12-14
申请号：KR1020130135673
申请日：2013-11-08
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은에틸카프로에이트생성능이우수한신규한피키아속 균주를제공하고, 또한이를이용한전통발효주의제조방법을개시하는바, 이는피키아파비아니() AY47(기탁번호 KACC93177P)이며, 이와같이전통누룩으로부터분리된에틸카프로에이트생성능을갖는피키아속알코올성효모를제공하여이를이용하여전통주의다양한맛과향미를개선및 증진시킬수 있을뿐만아니라청량감을높일수 있어전통주의경쟁력을제고할수 있는기대효과가있다.
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Patent Agency Ranking
公开(公告)号：KR101510418B1
公开(公告)日：2015-04-13
申请号：KR1020130101260
申请日：2013-08-26
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은향기효모가첨가된냉동발효제및 이의제조방법에관한것으로, 더욱상세하게는향기효모의배양액, 효소제, 밀가루, 음용수및 당류를포함하며, 20 ~ -80℃의냉동상태로존재하는냉동발효제를제공한다. 상기냉동발효제의제조방법은 (a) 향기효모를이용하여배양액을제조하는단계; (b) 상기 (a)단계의향기효모배양액에효소제, 밀가루, 당류및 멸균수를첨가하여혼합하는단계; 및 (c) 상기 (b)단계의혼합물을 -20 ~ -80℃로냉동시키는단계;를포함한다. 상기향기효모인피키아아노말라() AY1(기탁번호 KACC93175P), 피키아아노말라() AY56(기탁번호 KACC93178P), 피키아파비아니() AY42(기탁번호 KACC93176P) 및피키아파비아니() AY47(기탁번호 KACC93177P)가첨가된냉동발효제를제조하여전통발효주를제조시, 당화와알코올발효가동시에일어나균일한술의품질을유지할수 있고, 효모와발효제의무게를일일이저울로달지않아도되는편리함이있다. 또한, 종래의술과는차별화된향미와맛을부여할수 있기때문에새로운술의맛을추구하는소비자의기호도를향상시킬수 있는향기효모가첨가된냉동발효제및 이의제조방법을제공한다.
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5.发明公开고 에틸카프로에이트 생성능을 갖는 피키아 파비아니(Pichia fabianii) AY47 및 이를 이용한 전통 발효주의 제조방법 有权PHICHIA FABIANII AY47及其制备使用其的发酵酒精饮料的方法
公开(公告)号：KR1020150054050A
公开(公告)日：2015-05-20
申请号：KR1020130135673
申请日：2013-11-08
Applicant: 대한민국(농촌진흥청장)
Abstract: 본발명은에틸카프로에이트생성능이우수한신규한피키아속 균주를제공하고, 또한이를이용한전통발효주의제조방법을개시하는바, 이는피키아파비아니() AY47(기탁번호 KACC93177P)이며, 이와같이전통누룩으로부터분리된에틸카프로에이트생성능을갖는피키아속알코올성효모를제공하여이를이용하여전통주의다양한맛과향미를개선및 증진시킬수 있을뿐만아니라청량감을높일수 있어전통주의경쟁력을제고할수 있는기대효과가있다.
Abstract translation: 本发明提供了一种新型的Phichia sp。 具有优异的己酸乙酯生产率的菌株，以及使用其制备发酵酒精饮料的方法。 提供了一种Phichia fabianii AY47（保藏号KACC93177P），其是Phichia sp。 酒精酵母与从传统酵母中分离的己酸乙酯生产能力不仅通过使用相同的方式改善了传统酒精的各种风味和味道，而且增加了新鲜度，从而具有提高传统酒精竞争力的效果。
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公开(公告)号：KR1020150024488A
公开(公告)日：2015-03-09
申请号：KR1020130101260
申请日：2013-08-26
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a frozen fermenting agent containing aromatic yeast and a method for preparing the same and, more specifically, to a frozen fermenting agent containing cultured solution of aromatic yeast, an enzyme ingredient, flour, drinking water, and sugar, and existing in a frozen state of 20--80°C. The method for preparing the frozen fermenting agent comprises the steps of: (a) preparing a cultured solution by using aromatic yeast; (b) adding an enzyme ingredient, flour, sugar, and sterilized water in the aromatic yeast cultured solution of step (a) and mixing; and (c) freezing the mixture of step (b) to -20--80°C. The uniform quality of alcohol is maintained by saccharification and alcohol fermentation at the same time, when preparing a traditional fermented alcohol by preparing the frozen fermenting agent added with Phichianomala AY1 (accession number KACC93175P), Phichianomala AY56 (accession number KACC93178P), Phichiafabianii AY42 (accession number KACC93176P) and Phichiafabianii AY47 (accession number KACC93177P) which are aromatic yeast.
Abstract translation: 本发明涉及含有芳香族酵母的冷冻发酵剂及其制备方法，更具体地说，涉及含有芳香族酵母，酶成分，面粉，饮用水，糖等的培养液的冷冻发酵剂， 处于20-80℃的冷冻状态。 制备冷冻发酵剂的方法包括以下步骤：（a）通过使用芳族酵母制备培养溶液; （b）在步骤（a）的芳族酵母培养溶液中加入酶成分，面粉，糖和无菌水并混合; 和（c）将步骤（b）的混合物冷冻至-20-80℃。 通过糖浆和酒精发酵同时保持酒精均匀的质量，通过制备添加有Phichianomala AY1（登录号KACC93175P），Phichianomala AY56（登录号KACC93178P），Phichiafabianii AY42（加入号码KACC93178P）的冷冻发酵剂制备传统发酵酒精， 登录号KACC93176P）和作为芳香酵母的百日香蕉AY47（登录号KACC93177P）。
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公开(公告)号：KR101388454B1
公开(公告)日：2014-04-25
申请号：KR1020120131284
申请日：2012-11-20
Applicant: 대한민국(농촌진흥청장)
Abstract: The present invention relates to a manufacturing method of malt fermented drink having a uniform quality. The manufacturing method according to the present invention comprises a malt extract manufacturing step of manufacturing a malt extract by precipitating malt in water; a heat treatment step of heat-treating the malt extract at 25-80°C; a cereal mixing step of manufacturing a malt mixture by mixing with cereals the malt extract having completed the heat treatment step; a yeast inoculation step of inoculating yeast to the malt mixture; and an alcohol fermentation step of manufacturing the fermented drink by fermenting the mixture having completed the yeast inoculation step. According to the present invention, the malt fermented drink with a uniform high quality is able to be manufactured by optimizing the fermentation performance of malt while suppressing abnormal fermentation of the fermented drink. Accordingly, the manufacturing method of the present invention is able to exhibit the effect with a relatively simple process thereby improving the quality and the uniformity of the quality of the fermented drink even in a relatively small sized brewery. [Reference numerals] (S1) Malt extract manufacturing step; (S2) Heat treatment step; (S3) Cereal mixing step; (S4) Yeast inoculation step; (S5) Alcohol fermentation step; (T1) Cooling step; (T2) Filtering step
Abstract translation: 本发明涉及具有均匀质量的麦芽发酵饮料的制造方法。 根据本发明的制造方法包括通过在水中沉淀麦芽来制造麦芽提取物的麦芽提取物制造步骤; 在25-80℃下对麦芽提取物进行热处理的热处理步骤; 谷物混合步骤，通过与谷物混合制备麦芽混合物，所述麦芽提取物已经完成了热处理步骤; 将酵母接种到麦芽混合物的酵母接种步骤; 以及通过发酵完成酵母接种步骤的混合物来制造发酵饮料的醇发酵步骤。 根据本发明，通过在抑制发酵饮料的异常发酵的同时优化麦芽的发酵性能，可以制造均匀高品质的麦芽发酵饮料。 因此，本发明的制造方法能够以相对简单的方法显示效果，从而即使在相对较小规模的啤酒厂中也能提高发酵饮料的质量和均匀性。 （附图标记）（S1）麦芽提取物制造工序; （S2）热处理工序; （S3）谷物混合步骤; （S4）酵母接种步骤; （S5）酒精发酵步骤; （T1）冷却步骤; （T2）过滤步骤
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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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