公开(公告)号：KR1020140032197A

公开(公告)日：2014-03-14

申请号：KR1020120098803

申请日：2012-09-06

Applicant: 한국식품연구원

Inventor： 김영언 ,  김영호 ,  이남혁 ,  이창호 ,  양지원 ,  백남인 ,  홍억기

IPC: A23L2/38 ,  A23L2/52 ,  A23L2/46 ,  A23L11/20

CPC classification number: A23L2/38 ,  A23L2/46 ,  A23L2/52 ,  A23L11/20 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2300/14 ,  A23V2300/24

Abstract: The present invention relates to a manufacturing method of rice punch with shortened saccharification time and rice punch made thereof, and follows a general manufacturing method of rice punch saccharifying hard-boiled rice by adding malt thereto. In a saccharifying process, by warming mixture of hard-boiled rice and malt to 50-70°C at a rate of 4-10 °C/min through ohmic heating, saccharification time becomes short, color is not cloudy but clear, and browning is minimized.

Abstract translation: 本发明涉及缩短糖化时间的米饭冲煮的制造方法以及由其制成的米饭冲压件，并且遵循通过向其中加入麦芽来对水稻冲煮糖化的一般制造方法。 在糖化过程中，通过欧米加热，以4-10℃/分钟的速度将硬沸腾米和麦芽的混合物加热至50-70℃，糖化时间变短，颜色不浑浊，褐变 被最小化。

公开(公告)号：KR101010527B1

公开(公告)日：2011-02-01

申请号：KR1020100032899

申请日：2010-04-09

Applicant: 양양군 ,  한국식품연구원

Inventor： 이진호 ,  김순정 ,  홍봉기 ,  김나나 ,  김영언 ,  김재호 ,  최상윤 ,  홍억기

IPC: C12G3/02 ,  C12G3/04 ,  C12H1/044

CPC classification number: C12G3/02 ,  C12G3/04 ,  C12H1/0408

Abstract: PURPOSE: A method for manufacturing fermentation wine of Tricholoma matsutake mycelium is provided to produce wine containing excellent flavor and taste. CONSTITUTION: A method for manufacturing fermentation wine of Tricholoma matsutake mycelium comprises: a step of mixing pulverized white rice, nuruk, yeast and brewage water and fermenting; a step of adding pulverized white rice and Tricholoma matsutake mycelium and fermenting; and a step of filtering and sterilizing.

Abstract translation: 目的：提供一种用于生产马铃薯Tricholoma matsutake菌丝体的发酵酒的方法，以生产具有优良风味和味道的葡萄酒。 构成方法：一种生产马铃薯Tricholoma matsutake菌丝体的发酵酒的方法，包括：混合粉白米，育苗，酵母和酿造水并发酵的步骤; 加入粉碎的白米和毛癣菌菌丝体并发酵的步骤; 和过滤消毒的步骤。

公开(公告)号：KR101404229B1

公开(公告)日：2014-06-05

申请号：KR1020120098803

申请日：2012-09-06

Applicant: 한국식품연구원

Inventor： 김영언 ,  김영호 ,  이남혁 ,  이창호 ,  양지원 ,  백남인 ,  홍억기

IPC: A23L2/38 ,  A23L2/52 ,  A23L2/46 ,  A23L11/20

Abstract: 당화시간이 단축된 식혜의 제조방법 및 이에 의해 제조된 식혜에 관한 것으로 고두밥에 엿기름을 첨가하여 당화시키는 통상의 식혜 제조방법에 따르되 당화시키는 과정은 고두밥과 엿기름 혼합물을 통전가열을 통해 4-10 ℃/min의 속도로 50 내지 70 ℃까지 가온함으로써, 당화시간이 짧고 색상이 혼탁하지 않고 맑으며 갈변을 최소화할 수 있다.

公开(公告)号：KR101006831B1

公开(公告)日：2011-01-12

申请号：KR1020100032893

申请日：2010-04-09

Applicant: 양양군 ,  한국식품연구원

Inventor： 이진호 ,  김순정 ,  홍봉기 ,  김나나 ,  김영언 ,  한대석 ,  김인호 ,  이창호 ,  최인욱 ,  이영철 ,  김재호 ,  최상윤 ,  홍억기

IPC: A23L2/38 ,  A23L1/28

CPC classification number: A23L2/38 ,  A23L2/52

Abstract: PURPOSE: A beverage containing a sarcodon aspratus mycelium extract is provided to use a sarcodon aspratus mycelium and a mycelial culture of sarcodon aspratus as active ingredients. CONSTITUTION: A beverage containing a sarcodon aspratus mycelium extract uses a hot water extract of lyophilized mycelial products of sarcodon aspratus, lyophilized powder of a mycelial culture of sarcodon aspratus, and their mixture as active ingredients. The hot water extract and purified water are mixed in a weight ratio of 10:1~30:1. The lyophilized powder of the mycelial culture of the sarcodon aspratus is mixed with the purified water in a weight ratio of 100:0.01~1.

Abstract translation: 目的：提供含有沙棘丝状菌丝体提取物的饮料，使用s鱼丝菌丝体和沙棘a丝菌丝体培养物作为活性成分。 构成：含有沙棘丝状菌丝体提取物的饮料使用沙棘的冻干菌丝体产品的热水提取物，沙棘的菌丝体培养物的冻干粉及其混合物作为活性成分。 将热水提取物和净化水以10:1〜30:1的重量比混合。 将沙棘的菌丝体培养物的冻干粉末与纯化水以100：0.01〜1的重量比混合。

公开(公告)号：KR1020100115535A

公开(公告)日：2010-10-28

申请号：KR1020090034157

申请日：2009-04-20

Applicant: 한국식품연구원

Inventor： 김영언 ,  한대석 ,  김인호 ,  이창호 ,  구경형 ,  이영철 ,  정나라 ,  김경미 ,  홍억기 ,  조재열

IPC: A23L2/52 ,  A23L1/28

CPC classification number: A23L2/52 ,  A23L31/00 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2300/14 ,  A61K36/07

Abstract: PURPOSE: An extract of pine mushroom mycelium and beverage containing dry powder of culture fluid of pine mushroom mycelium are provided to utilize as health functional food with medical effects obtained from pine mushroom. CONSTITUTION: A health functional beverage for immune modulating includes the extracts of the pine mushroom mycelium and dry powder of the pine mushroom mycelium culture fluid. The extracts of the pine mushroom mycelium is obtained from pulverization of frozen dried pine mushroom mycelium or mixing with methanol, ethanol, butanol or the mixture of those alcohols. The health functional beverage contains 0.001 to 0.1 weight percent reinforcement agent, 1 to 20 weight percent sweetener, 0.05 to 1.0 weight percent acidifier, 0.1 to 1.0 weight percent taste making agent, 0.05 to 0.1 weight percent preservative agent, 0.1 to 1.0 weight percent flavoring agent, and 0.01 to 1.0 weight percent natural fruit juice.

Abstract translation: 目的：提供松蘑菌丝体提取物和含有松蘑菌丝体培养液干粉的饮料，作为从松蘑菇获得的具有药效的保健功能食品。 构成：用于免疫调节的健康功能性饮料包括松菇菌丝体的提取物和松蘑菇菌丝体培养液的干粉。 杉木菌丝体的提取物是从冷冻干松香菌丝体粉碎得到的，或与甲醇，乙醇，丁醇或这些醇的混合物混合得到。 健康功能性饮料含有0.001〜0.1重量％的增强剂，1〜20重量％的甜味剂，0.05〜1.0重量％的酸化剂，0.1〜1.0重量％的味觉制剂，0.05〜0.1重量％的防腐剂，0.1〜1.0重量％ 药剂和0.01至1.0重量％的天然果汁。