公开(公告)号：KR100752392B1

公开(公告)日：2007-08-27

申请号：KR1020050054032

申请日：2005-06-22

Applicant: 전북대학교산학협력단

Inventor： 최동성 ,  오석흥 ,  차연수 ,  장환종

IPC: C12J1/04 ,  C12J1/00

Abstract: 본 발명은 감을 분쇄하고, 상기 분쇄물에 알코올 발효용 효모, 바람직하게는 사카로마이세스 베이아누스를 첨가하여 알코올 발효시키는 단계; 상기 알코올 발효액을 여과하고 얻어진 액을 초산발효하는 단계; 및 상기 초산발효액을 여과한 후 숙성하는 단계를 포함하는 감식초의 제조방법 및 음료조성물을 제공한다.
감식초, 2단 발효, 사카로마이세스 베이아누스

公开(公告)号：KR100859117B1

公开(公告)日：2008-09-18

申请号：KR1020070020701

申请日：2007-03-02

Applicant: 전북대학교산학협력단

Inventor： 안병용 ,  최동성 ,  장환종

IPC: A23L2/52 ,  A23L2/38 ,  A23L2/66 ,  A23L2/44

CPC classification number: A23L2/44 ,  A23L2/38 ,  A23L2/66 ,  A23V2002/00 ,  A23V2250/54

Abstract: A method of stabilizing natural extract containing anthocyanin by addition of egg white albumin is provided to prevent browning and discoloration of an anthocyanin pigment by heating and photo-oxidation. To stabilize natural extract containing anthocyanin, 16 to 66 parts by weight of egg white albumin is added to 100 parts by weight of vitamin C contained in the natural extract. The natural extract is obtained by extracting fruit and grain containing Schizandra fruit, mulberry fruit, raspberry fruit, grapes, pomegranate fruit, purple sweet potatoes and the like.

Abstract translation: 提供通过添加蛋清白蛋白来稳定含有花青素的天然提取物的方法，以通过加热和光氧化来防止花青素颜料的褐变和变色。 为了稳定含有花青素的天然提取物，将16〜66重量份的蛋清白蛋白加入到天然提取物中所含的100重量份维生素C中。 通过提取含有五味子果实，桑果，覆盆子，葡萄，石榴果，紫甘薯等的水果和谷物来获得天然提取物。

公开(公告)号：KR1020060134391A

公开(公告)日：2006-12-28

申请号：KR1020050054032

申请日：2005-06-22

Applicant: 전북대학교산학협력단

Inventor： 최동성 ,  오석흥 ,  차연수 ,  장환종

IPC: C12J1/04 ,  C12J1/00

CPC classification number: C12J1/04 ,  A23L2/38 ,  C12R1/85

Abstract: A method for preparing a persimmon vinegar is provided to be able to obtain the persimmon vinegar having good productivity and excellent functionality without decreasing of productivity and lowering quality of product caused by long term fermentation. The method comprises the steps of: (a) after crushing persimmon, adding yeast for alcohol fermentation such as Saccharomyces bayanus thereto; and (b) performing acetic acid fermentation on a solution obtained by filtering the alcohol fermented solution using acetic acid bacteria as fermentation starter.

Abstract translation: 提供柿子醋的制备方法能够获得具有良好生产性和优异功能的柿子醋，而不会降低生产力并降低由长期发酵引起的产品的质量。 该方法包括以下步骤：（a）在破碎柿子后，向酵母中加入酵母酿酒酵母， 和（b）在使用乙酸菌作为发酵发酵剂的醇发酵液过滤得到的溶液中进行乙酸发酵。