公开(公告)号：KR100758251B1

公开(公告)日：2007-09-12

申请号：KR1020060081821

申请日：2006-08-28

Applicant: 한국식품연구원

Inventor： 이승주 ,  이광근 ,  이형구 ,  이준구

IPC: C12G3/04 ,  C12G3/02

CPC classification number: C12G3/04 ,  C12G3/02

Abstract: A preparation method of rice wine made from Scutellaria baicalensis GEORGI is provided to improve flavor, taste, quality stability and health-improving effects including antioxidation, nutrition and robustness, hangover mitigation and fatigue restoration by containing cornin, loganin, organic acids, gallic acid, maleic acid and tartaric acid. A method for preparing the rice wine made from Scutellaria baicalensis GEORGI comprises the steps of: alcohol-fermenting the rice wine raw materials; and adding 0.1-0.2 liter of Scutellaria baicalensis GEORGI extract and 0.01-0.02 liter of Citrus unshiu MARKOVICH. extract into 1 liter of the alcohol fermented solution at the maturation step, wherein the Scutellaria baicalensis GEORGI extract is prepared by extracting 5 kg of Scutellaria baicalensis GEORGI with 18 liter of 45% ethanol for 48 hours, and the Citrus unshiu MARKOVICH. extract is prepared by extracting 5 kg of Citrus unshiu MARKOVICH. with 5 liter of 45% ethanol for 48 hours.

Abstract translation: 提供黄芩制作的米酒的制备方法，用于通过含有玉米蛋白，洛可素，有机酸，没食子酸等来提高风味，味道，质量稳定性和健康改善效果，包括抗氧化，营养和健壮性，宿醉缓解和疲劳恢复， 马来酸和酒石酸。 黄芩制成的米酒的制备方法，包括以下步骤：酒精发酵米酒原料; 并加入0.1-0.2升黄芩提取物和0.01-0.02升Citrus unshiu MARKOVICH。 在成熟步骤中提取1升酒精发酵溶液，其中通过用18升45％乙醇提取5kg黄芩黄芩48小时和柑橘未标记MARKOVICH制备黄芩黄瓜提取物。 提取物通过提取5公斤Citrus unshiu MARKOVICH制备。 与5升45％乙醇混合48小时。

公开(公告)号：KR100758252B1

公开(公告)日：2007-09-12

申请号：KR1020060081822

申请日：2006-08-28

Applicant: 한국식품연구원

Inventor： 이승주 ,  이광근 ,  이형구 ,  이준구

IPC: C12G3/04 ,  C12G3/06

CPC classification number: C12G3/06

Abstract: A preparation method of rice wine made from Cornus officinalis SIEB and the rice wine prepared therefrom are provided to serve taste and flavor, anthocyanin pigment and health-improving effects of Cornus officinalis SIEB to rice wine by adding its extract into alcohol fermented solution during the maturation step. A preparation method of rice wine made from Cornus officinalis SIEB comprises the steps of: alcohol-fermenting raw materials of rice wine; and adding 0.1-0.2 liter of Cornus officinalis SIEB extract which is prepared with ethanol and 0.02-0.03 liter of Lithospermum erythrorhizon SIEB. extract which is prepared with ethanol into 1 liter of alcohol fermented solution for rice wine during the maturation step, wherein the Cornus officinalis SIEB rice wine contains cornin which stimulates parasympathetic nerve, loganin which slightly stimulates central nerve, saponin, gallic acid, tartaric acid, malic acid, tannin, vitamin A and selenium.

Abstract translation: 提供了由枸杞子制成的米酒的制备方法和由其制备的米酒，以通过在成熟期间将其提取物添加到酒精发酵溶液中来提供枸杞子的味道和风味，花青素颜料和对枸杞子的健康改善作用 步。 由枸杞子制成的米酒的制备方法包括以下步骤：酒精发酵米酒原料; 并加入0.1-0.2升用乙醇制备的山茱萸提取物，0.02-0.03升紫草皂甙SIEB。 在成熟步骤中用乙醇制备的1升酒精发酵溶液的提取物，其中枸杞子SIEB米酒含有刺激副交感神经的角质蛋白，轻度刺激中枢神经，皂角苷，没食子酸，酒石酸， 苹果酸，单宁，维生素A和硒。