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公开(公告)号：KR101297727B1
公开(公告)日：2013-08-20
申请号：KR1020110036991
申请日：2011-04-20
Applicant: 세종대학교산학협력단 , 한양대학교 산학협력단
Abstract: 본 발명은 참송이 버섯 유래의 수용성 베타글루칸을 첨가하여 참송이 버섯 와인을 제조하는 방법에 관한 것으로, 발효 전에 참송이 버섯 유래의 수용성 베타글루칸을 첨가하여 발효시킨 결과, 에탄올 함량이 증가하고, 관능적으로도 큰 차이가 없어, 상품성이 우수하고, 영양학적으로도 바람직한 참송이 버섯 와인을 제조할 수 있다.
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2.发明公开참송이 버섯 유래의 수용성 베타글루칸을 이용하여 참송이 버섯 와인을 제조하는 방법 有权用CHAMSONG-I MUSHROOM生产可溶性ß-葡萄糖的CHAMSONG-I MUSHROM葡萄酒的方法
公开(公告)号：KR1020120119185A
公开(公告)日：2012-10-30
申请号：KR1020110036991
申请日：2011-04-20
Applicant: 세종대학교산학협력단 , 한양대학교 산학협력단
Abstract: PURPOSE: A manufacturing method of tricholoma matsutake wine by using tricholoma matsutake induced water soluble beta-glucan are provided to increase ethanol content and to enhance product quality. CONSTITUTION: A manufacturing method of tricholoma matsutake wine comprises the following steps: inoculating yeast in hydrothermal extract of the tricholoma matsutake; adding water soluble beta glucan to the extract of the tricholoma matsutake and fermenting thereof. Maximum 2% of the water soluble beta-glucan of the tricholoma matsutake is added to the hydrothermal extract of the tricholoma matsutake. The hydrothermal extract of the tricholoma matsutake is obtained by the following steps: adding 80-100 deg. Celsius water to the tricholoma matsutake powder; and extracting for 4-10 hours.
Abstract translation: 目的：提供通过使用毛果诱导的水溶性β-葡聚糖来制备毛囊松果酒的制造方法以增加乙醇含量并提高产品质量。 构成方法：一种苦参茸酒的制造方法，包括以下步骤：将酵母菌接种在毛癣菌的水热提取物中; 将水溶性β-葡聚糖加入到木霉的提取物中并发酵。 将最多2％的毛果胶囊的水溶性β-葡聚糖加入到木槿的水热提取物中。 通过以下步骤获得木霉素的水热提取物：加入80-100度 摄氏度的水至; ake粉; 并提取4-10小时。
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公开(公告)号：KR1020120115892A
公开(公告)日：2012-10-19
申请号：KR1020110033473
申请日：2011-04-11
Applicant: 세종대학교산학협력단
CPC classification number: A23L7/109 , A23L33/10 , A23V2250/5034
Abstract: PURPOSE: A producing method of fried noodles containing mushroom derived beta-glucan as a supplementary material is provided to reduce the oil absorption rate of the noodles when frying. CONSTITUTION: A producing method of fried noodles containing mushroom derived beta-glucan as a supplementary material comprises the following steps: mixing grain powder with the mushroom derived beta-glucan or a mixture containing thereof; and producing the noodles using the mixture. The mushroom derived beta-glucan is obtained from Tricholoma matsutake by a compress-hot water extraction process. The grain powder is flour.
Abstract translation: 目的：提供含有蘑菇衍生的β-葡聚糖作为补充材料的油炸面的生产方法，以减少油炸时面条的吸油率。 构成：含有蘑菇衍生的β-葡聚糖作为补充材料的炒面的制造方法包括以下步骤：将谷物粉末与蘑菇衍生的β-葡聚糖或其混合物混合; 并使用混合物生产面条。 蘑菇衍生的β-葡聚糖通过压缩 - 热水提取方法从Tricholoma matsutake获得。 谷物粉是面粉。
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