公开(公告)号：KR100765913B1

公开(公告)日：2007-10-10

申请号：KR1020060049260

申请日：2006-06-01

Applicant: 전라남도

Inventor： 조영철 ,  김해섭 ,  송명섭 ,  이경식 ,  신종암

IPC: C12G3/04 ,  C12G3/02 ,  C12H1/22

CPC classification number: C12G3/04 ,  C12G3/02 ,  C12H1/22

Abstract: A method for preparing soaked liquor by using laver(Porphyra tenera) is provided to improve taste and flavor, nutrition and functionality of liquor by delivering taste, flavor and useful ingredients of laver to liquor. A method for preparing soaked liquor by using laver comprises the steps of: pulverizing dried laver; dipping dried laver in diluted alcohol at 20 deg.C for 2 months; filtering the laver-dipped solution; maturing the filtered solution at 20 deg.C for 6 months; and filtering the matured solution.

Abstract translation: 提供了使用紫菜（Porphyra tenera）制备浸泡液的方法，通过向酒中提供柠檬的味道，风味和有用成分来改善酒的味道和风味，营养和功能。 通过使用紫菜制备浸泡液的方法包括以下步骤：粉碎干燥的紫菜; 将干燥的紫菜浸在20℃的稀释酒精中2个月; 过滤紫菜浸泡液; 将过滤的溶液在20℃熟化6个月; 并过滤成熟的解决方案。