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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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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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公开(公告)号：KR1020120072920A
公开(公告)日：2012-07-04
申请号：KR1020100134854
申请日：2010-12-24
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A21D13/047 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D13/80 , C12G3/00
Abstract: PURPOSE: Rice muffin using rice liquor lees, and a producing method thereof are provided to mix rice powder and liquor lees powder to produce the muffin. CONSTITUTION: A producing method of rice muffin using rice liquor lees comprises the following steps: mixing 100 parts of rice powder by weight and 5-10 parts of and liquor lees powder by weight, and adding salt and baking powder into the mixture before kneading; and baking the mixture in an oven at 180 deg C for 25-30 minutes. The liquor lees powder is obtained by drying filtered liquor lees at 60-75 deg C for 11-13 hours, and crushing.
Abstract translation: 目的：提供使用米酒的米松饼及其制备方法，以混合米粉和酒精粉，生产松饼。 构成：使用米酒的米松饼的制造方法包括以下步骤：将100重量份的米粉与5-10重量份的酒精混合，并在混炼前向混合物中加入盐和焙烧粉末; 并将混合物在180℃的烘箱中烘烤25-30分钟。 通过在60-75℃下干燥过滤的液体料液11-13小时，并粉碎，得到酒糟粉末。
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Patent Agency Ranking
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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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公开(公告)号：KR101383374B1
公开(公告)日：2014-04-10
申请号：KR1020130094556
申请日：2013-08-09
Applicant: 대한민국(농촌진흥청장)
Abstract: 쌀 가루, 보다 바람직하게는 18메쉬 이상의 체를 통과한 쌀 가루를 버터, 설탕, 소금, 계란과 베이킹파우더를 혼합하고 이에 우유를 더하여 만드는 통상적인 머핀 제조방법을 기초로 쌀가루의 특성을 고려한다. 한편 상기 머핀 재료조성물중 쌀가루 100 중량부에 대하여 5 내지 10 중량부의 주박분을 첨가하여 배합한다. 이 때 버터는 크림화하고, 계란과 설탕은 조금씩 넣으며, 크림을 만들고, 쌀가루와 소금, 베이킹파우더, 주박분을 걸러서 넣고 반죽한다. 이후 소정의 형상과 모양으로 된 머핀용 종이에 반죽물을 채워넣고 오븐에 놓어 굽는다.
이렇게 만들어진 주박을 첨가한 쌀 머핀은 그 맛과 향이 뛰어나고 단맛이 강하게 느껴지므로 머핀의 맛을 더욱 좋게 한다.-
公开(公告)号：KR1020130098959A
公开(公告)日：2013-09-05
申请号：KR1020130094556
申请日：2013-08-09
Applicant: 대한민국(농촌진흥청장)
CPC classification number: A21D13/80 , A21D2/06 , A21D2/165 , A21D2/181 , A21D2/34 , A21D2/368 , A21D13/047
Abstract: PURPOSE: A production method of rice muffin is provided to offer excellent taste and flavor compare to normal muffins. CONSTITUTION: 100 parts by weight of rice powder, and 5-10 parts by weight of rice wine lees, salt, and baking powder are mixed and kneaded. The obtained dough is baked. The rice powder is passed through a sieve greater than 18 meshes. The rice wine lees is obtained by drying the rice wine lees at 60-75°C for 11-13 hours, and crushing. [Reference numerals] (AA) Overall preference; (BB) Sensory test according to the addition of rice wine lees; (CC) Amount of added rice wine lees (weight% about rice powder standard)
Abstract translation: 目的：提供米松饼的生产方法，与普通松饼相比，具有优异的味道和风味。 构成：将100重量份的米粉和5-10重量份的米酒，盐和烘焙粉混合并捏合。 将得到的面团烘烤。 米粉通过大于18目的筛子。 通过将米酒酒在60-75℃下干燥11-13小时并粉碎获得米酒。 （附图标记）（AA）总体偏好; （BB）根据添加米酒的感官检验; （CC）加米酒量（米粉标准重量％）
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公开(公告)号：KR1020110128107A
公开(公告)日：2011-11-28
申请号：KR1020100047743
申请日：2010-05-20
Applicant: 대한민국(농촌진흥청장)
Abstract: PURPOSE: A method for making fermentation wine using raw rice powder and weak flour is provided to enable easy gelatinization and save energy for steaming rice. CONSTITUTION: A method for fermentation wine using raw rice powder and weak flour comprises: a step of soaking rice in water and pulverizing to prepare rice powder(S10); a step of gelatinizing rice powder and kneading(S20); a step of adding complex fermentation agent and weak flour for first fermentation to prepare first ferment(S30); and a step of adding hard-boiled rice of glutinous rice to the first ferment and performing secondary fermentation to prepare a second ferment(S40). The complex fermentation agent contains 0.3 wt% of conventional nuruk and 1.0 wt% of improved nuruk. The method further comprises a step of sterilizing the second ferment at 60-75°C for one minute.
Abstract translation: 目的：提供使用生米粉和弱面粉制作发酵酒的方法，使之易于凝胶化，节省蒸饭的能量。 构成：使用生米粉和弱面粉发酵葡萄酒的方法包括：将大米浸泡在水中并粉碎以制备米粉的步骤（S10）; 将米粉糊化的步骤（S20）; 添加复合发酵剂和弱面粉进行第一次发酵以制备第一次发酵的步骤（S30）; 以及将糯米的煮米饭加入到第一次发酵中并进行二次发酵以制备第二发酵的步骤（S40）。 复合发酵剂含有0.3％（重量）的常规护理和1.0％（重量）的改良护理。 该方法还包括在60-75℃下将第二发酵物灭菌1分钟的步骤。
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