公开(公告)号：KR1020120101759A

公开(公告)日：2012-09-17

申请号：KR1020110019764

申请日：2011-03-07

Applicant: 전북대학교산학협력단

Inventor： 이강수 ,  이은미 ,  서향임 ,  차연수 ,  김명곤 ,  송근섭 ,  백상호

IPC: C12G3/02 ,  C12G3/04 ,  C12H1/22

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

Abstract: PURPOSE: A method for making apple makkoli is provided to enhance functionality including taste, flavor, and freshness and to produce high quality makkoli. CONSTITUTION: A method for making applie makkoli comprises: a step of mixing rice ipguk(Japanese koji), water, and dry yeast in a glass bottle and fermenting in an incubator for 2 days as a first smashing; a step of mixing jiebab(rice for brewage), water, and purified yeast and adding crushed apple one day after as a second smashing; and a step of stirring the mixture in the glass bottle and fermenting for 5 days. The dry yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Primary fermentation(2 days); (DD) Water, purified enzyme; (EE) Secondary fermentation(5 days); (FF) Apple(crushing); (GG) Filtering; (HH) Filtering(6.5% of alcohol concentration); (II) Packing

Abstract translation: 目的：提供一种制作苹果makkoli的方法，以增强功能，包括味道，风味和新鲜度，并生产高质量的makkoli。 构成：制作应用的方法包括：将米饭ipguk（日本曲），水和干酵母混合在玻璃瓶中并在孵育器中发酵2天作为第一次粉碎的步骤; 混合jbbage（水煮米饭），水和纯化的酵母，并在第二次粉碎后一天加入碎苹果的步骤; 和搅拌玻璃瓶中的混合物并发酵5天的步骤。 干酵母是酿酒酵母（Saccharomyces cerevisiae）。 （标号）（AA）Mettugi米（浸渍，除去水分，蒸汽和冷却）; （BB）酵母，水，米饭ipguk（日本曲）; （CC）初级发酵（2天）; （DD）水，纯化酶; （EE）二次发酵（5天）; （FF）苹果（粉碎）; （GG）过滤; （HH）过滤（酒精浓度的6.5％）; （二）包装

公开(公告)号：KR1020120103162A

公开(公告)日：2012-09-19

申请号：KR1020110021261

申请日：2011-03-10

Applicant: 전북대학교산학협력단

Inventor： 이강수 ,  이은미 ,  서향임 ,  차연수 ,  김명곤 ,  송근섭 ,  백상호

IPC: C12G3/02 ,  C12G3/04 ,  C12H1/22

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

Abstract: PURPOSE: A method for making wild peach makkoli is provided to stabilize flavor and taste and to improve product value. CONSTITUTION: A method for making makkoli containing wild peaches comprises: a step of putting rice ipguk(Japanese koji), water, and dry yeast and mixing in a glass bottle; a step of fermenting the mixture in an incubator for 2 days; a step of mixing jiebab(rice for brewage), water, and purified yeast and then adding crushed wild peach one day after; a step of stirring the final mixture in the glass bottle and fermenting for 5 days. The dry yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Water, purified enzyme; (DD) Primary fermentation(2 days); (EE) Secondary fermentation(5 days); (FF) Filtering; (GG) Filtering(6.5% alcohol concentration); (HH) Packing; (II) Wild peach(pulverizing)

Abstract translation: 目的：提供一种制作野生桃子的方法，以稳定风味和味道，提高产品价值。 构成：制作含有野桃的麦考利的方法包括：将米饭ipguk（日本曲），水和干酵母放在玻璃瓶中混合的步骤; 将培养箱中混合物发酵2天的步骤; 混合拌饭（水煮米饭），水和纯化酵母，然后一天后加入粉碎的野生桃子的步骤; 搅拌玻璃瓶中的最终混合物并发酵5天的步骤。 干酵母是酿酒酵母（Saccharomyces cerevisiae）。 （标号）（AA）Mettugi米（浸渍，除去水分，蒸汽和冷却）; （BB）酵母，水，米饭ipguk（日本曲）; （CC）水，纯化酶; （DD）初级发酵（2天）; （EE）二次发酵（5天）; （FF）过滤; （GG）过滤（6.5％酒精浓度）; （HH）包装; （二）野桃（粉碎）

公开(公告)号：KR1020120103169A

公开(公告)日：2012-09-19

申请号：KR1020110021271

申请日：2011-03-10

Applicant: 전북대학교산학협력단

Inventor： 이강수 ,  이은미 ,  서향임 ,  차연수 ,  김명곤 ,  송근섭 ,  백상호

IPC: C12G3/02 ,  C12G3/04 ,  C12H1/22

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

Abstract: PURPOSE: A method for making makkoli containing Maximowiczia typical is provided to effectively evaluate functionality including taste, flavor, and freshness. CONSTITUTION: A method for makingmakkoli containing Maximowiczia typical comprises: a step of putting rice ipguk(Japanese koji), water, and dry yeast in a glass bottle and fermenting in an incubator for 2 days as a first mashing; a step of mixing water, and purified yeast to jiebab(rice for brewage) after the first mashing; a step of adding crushed Maximowiczia typical one day after; and a step of stirring for 5 days. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Water, purified enzyme; (DD) Primary fermentation(2 days); (EE) Secondary fermentation(5 days); (FF) Filtering; (GG) Filtering(6.5% alcohol concentration); (HH) Packing; (II) Maximowiczia typical(pulverizing)

Abstract translation: 目的：提供一种包含Maximowiczia典型的makkoli的方法，以有效评估功能，包括味道，风味和新鲜度。 构成：含有Maximowiczia的制备方法包括：将米饭ipguk（日本曲），水和干酵母放入玻璃瓶中，并在培养箱中发酵2天作为第一次糖化的步骤; 第一次糖化后，将水和纯化的酵母混合到jiebab（酿米饭）中的步骤; 一天后加入粉碎的马克西莫西亚一步; 并搅拌5天。 （标号）（AA）Mettugi米（浸渍，除去水分，蒸汽和冷却）; （BB）酵母，水，米饭ipguk（日本曲）; （CC）水，纯化酶; （DD）初级发酵（2天）; （EE）二次发酵（5天）; （FF）过滤; （GG）过滤（6.5％酒精浓度）; （HH）包装; （二）典型（粉碎）