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公开(公告)号：KR1020130035532A
公开(公告)日：2013-04-09
申请号：KR1020110099881
申请日：2011-09-30
Applicant: 한국식품연구원
CPC classification number: A23L2/06 , A23V2002/00 , A23V2250/762 , C12G3/02 , C12N9/2437
Abstract: PURPOSE: A manufacturing method of tangerine fermented wine is provided to manufacture the tangerine fermented wine with improved functionality using tangerine hydrolysate. CONSTITUTION: A manufacturing method of tangerine fermented food comprises the following: a squeezing step of squeezing tangerine to produce tangerine juice; an enzyme reaction step of reacting the tangerine juice with cellulase; and a fermentation step of fermenting the tangerine juice gone through the enzyme reaction step with alcohol. In the enzyme reaction step, the enzyme is added at 0.1-0.5%(w/v) to the tangerine juice volume. The temperature of the enzyme reaction step is 50-70 deg. C. The enzyme reaction step is performed for 1-5 hours. In the fermentation step, the alcohol fermentation is performed using Saccharomyces bayanus. At least one saccharide between sugar or honey is added after the enzyme reaction step and before the fermentation step so that the tangerine juice gone through the enzyme reaction step becomes 22-28 Brix. The tangerine fermented food is tangerine wine or tangerine brandy.
Abstract translation: 目的：提供橘子发酵酒的制造方法，以使用橘子水解产物制备具有改进功能的橘子发酵酒。 构成：橘子发酵食品的制造方法包括以下步骤：挤压橘子以产生橘汁的挤压步骤; 使橘子汁与纤维素酶反应的酶反应步骤; 以及通过酶反应步骤与醇发酵橘子汁的发酵步骤。 在酶反应步骤中，将酶以0.1-0.5％（w / v）加入到橘汁中。 酶反应步骤的温度为50-70度。 C.酶反应步骤进行1-5小时。 在发酵步骤中，使用酿酒酵母（Saccharomyces bayanus）进行醇发酵。 在酶反应步骤之后和发酵步骤之前，在糖或蜂蜜之间加入至少一种糖，使得经过酶反应步骤的橘子汁变成22-28白利糖度。 橘子发酵食品是橘子或橘子白兰地。
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公开(公告)号：KR101288799B1
公开(公告)日：2013-07-23
申请号：KR1020110099881
申请日：2011-09-30
Applicant: 한국식품연구원
Abstract: 본 발명은 착즙 단계; 효소반응 단계; 및 발효 단계를 포함하는 감귤 발효식품의 제조 방법에 관한 것으로서, 본 발명을 통하여 효소 가수분해를 통해 플라보노이드 무배당체 함량이 증가되고, 감귤 가수분해물을 이용함으로써 기능성이 향상된 감귤 발효주를 제공한다.
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