| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | 흑미를 이용한 흑미식초의 제조방법 및 그로부터 수득되는흑미식초 | KR1020060034830 | 2006-04-18 | KR1020070103124A | 2007-10-23 | 허재원 |
| Vinegar using black rice is provided to improve functionality of vinegar by giving removal effects of reactive oxygen species due to a bio-active material such as oryzafuran contained in the black rice. A method for manufacturing the vinegar by using black rice comprises the steps of: washing black rice, preparing hard-boiled black rice, mixing the hard-boiled black rice with water, and mixing 0.02-0.13 wt.% of yeast for brewing such as Saccharomyces cerevisiae or Saccharomyces baynus, 0.007-0.05 wt.% of yeast nutrients such as ammonium phosphate, a remaining amount of hard-boiled black rice and water mixture to prepare fermentation mixture; fermenting the fermentation mixture at 20-29 deg.C for 3-30 days to prepare an alcohol fermentation product having 5-20% alcohol content; regulating the alcohol concentration of alcohol fermentation product to 2-10%; and inoculating 0.5-1.5 wt.% of acetic acid bacteria including Acetobacter sp. or Acetobacter aceti into the alcohol fermentation product and performing acetic acid fermentation of the mixture at 20-30 deg.C until acidity of the mixture is 5-12%. | ||||||
| 102 | 유색보리 식초의 제조방법 및 이를 이용한 음료 | KR1020060027160 | 2006-03-24 | KR1020070096521A | 2007-10-02 | 최재성; 김정곤; 서재환; 박종철; 김양길; 박형호; 김수동; 서득용; 박기훈; 강명화; 우나리야; 박수진; 김장수 |
| A method for preparing functional vinegar of colored barley(Hordeum vulgare L.) and vinegar beverage prepared therefrom are provided to improve physiologically activating effects compared to the conventional vinegar by supplying effective ingredients of colored barley to vinegar, and alleviate sour taste of vinegar beverage by adding various sugars. A method for preparing functional vinegar of colored barley(Hordeum vulgare L.) comprises the steps of: inoculating Nuruk and alcohol fermentation bacterium, Saccharomyces cerevisiae, into colored barley and fermenting the mixture to obtain alcohol fermented solution; filtering and sterilizing the alcohol fermented solution, inoculating acetic acid bacterium, Acetobacter aceti, into the sterilized alcohol fermented solution, and fermenting it to prepare acetic acid fermented solution; and filtering and sterilizing the acetic acid fermented solution. The colored barley vinegar beverage contains 25 parts by weight of colored barley vinegar, 25 parts by weight of water, 20 parts by weight of liquid fructose, 1 part by weight of sugar and 1 part by weight of oligosaccharide. | ||||||
| 103 | 감자 껍질을 이용한 기능성 건강식품 | KR1020060032847 | 2006-04-11 | KR1020060065599A | 2006-06-14 | 이갑랑; 소궤신행; 한재숙 |
| 본 발명은 감자 껍질을 이용한 기능성 건강식품에 관한 것이다. 더욱 상세하게는 본 발명은 감자의 외피 부분(cortex layer)을 원료로서 첨가하여 제조된 것을 특징으로 하는 암 예방 효과가 있는 기능성 감자식빵, 감자쿠키, 감자수프 및 감자식초에 관한 것이다. 감자 껍질을 첨가하여 제조된 식빵, 쿠키, 수프 또는 식초는 암세포 성장 억제에 효과적인 글리코알칼로이드인 α-솔라닌과 α-차코닌을 안전성과 유효성이 입증되는 수치만큼 함유하고 있을 뿐만 아니라, 종합적인 맛이나 기호도에 있어서도 우수한 품질을 나타낸다. 감자, 글리코알칼로이드, 솔라닌, 차코닌, 식빵, 쿠키, 수프, 식초 | ||||||
| 104 | 크실리톨또는Ｄ-크실룰로즈를생산하는미생물및이를생산하는방법 | KR1019990027287 | 1999-07-07 | KR1020000011556A | 2000-02-25 | 미하라야스히로; 다케우치소노코; 조지마야스코; 도노우치나오토; 후도우료스케; 요코제키겐조 |
| PURPOSE: Xylitol and D-xylullose are prepared by a microbe from glucose. CONSTITUTION: Osmophillic microorganism collected from earth is cultured at 30 degree C for 5 days in a medium containing 20 %(w/v) D-glucose, 0.1 % urea and 0.5- 5 yeast extracts to give the microorganism to produce xylitol and D-xylullose. A medium containing 0.5- 5 yeast extracts and 0.1- 5 urea is sterilized at 120 degree C for 20 minutes. A strilized glucose is added to the medium to contain 20 % (w/v) of glucose, followed by culturing at 30 degree C for 5 days to give the xylitol and D-xylullose. | ||||||
| 105 | 우수한 초산 생성능을 가지는 신규한 아세토박터속 SLV-7 균주 및 이의 용도 | KR1020160044776 | 2016-04-12 | KR101778436B1 | 2017-09-14 | 전체옥; 조가연 |
| 본발명은아세토박터속() SLV-7 균주(기탁번호 KACC 92002P)에관한것으로, 상기균주는에탄올저항성을가지며, 넓은온도범위에서생장할수 있고, 우수한초산생산능을가지고있으므로식초제조에유용하게사용될수 있다. | ||||||
| 106 | 콩 메주를 이용한 기능성 식초의 제조 방법 | KR1020140143077 | 2014-10-22 | KR1020160047117A | 2016-05-02 | 조정일; 한철주; 조상혁; 조상후 |
| 본발명은콩에흑곡균을접종발효시켜유기산을생성시키고, 다시바실러스서브틸리스청국16(기탁번호 : KCTC-10786BP)으로발효시켜콩 단백질을분해시킨콩 메주를제조한후, 효모배양액을첨가하여알코올발효시키고연속적으로초산균발효를통해기능성식초를제조하는방법에관한것이다. | ||||||
| 107 | 피부 온도 저감 효과를 갖는 쿨링 기능성 시트 및 그의 제조 방법 | KR1020140094451 | 2014-07-25 | KR1020160012631A | 2016-02-03 | 문원국 |
| 본발명은온도저감효과를갖는기능성시트및 그의제조방법에관한것이다. 그기능성시트는바이오셀룰로오스시트에멘톨유도체와수련꽃추출물이함유된조성물을흡수시켜제조된다. | ||||||
| 108 | 발효식초의 제조방법 | KR1020140016425 | 2014-02-13 | KR1020150095292A | 2015-08-21 | 송상민; 문미화 |
| The present invention mixes fermented food products such as sauces, kimchi, salted seafood, traditional liquors, fermented vinegar, and lactic acid food products in a diluted sugar solution, extracts and cultures useful liquid microorganisms from the mixture, and mixes food products appropriate to be used as food product ingredients with the useful liquid microorganisms, extracts and cultures the active ingredients contained in the food product ingredients accordingly, and obtains the useful microorganisms containing the active ingredients of the food product ingredients. Then, the fermented vinegar preparation method of the present invention includes the processes of applying sugar and yeast to the useful microorganisms containing the active ingredients of the food product ingredients to initiate the alcohol fermentation; and adding acetic acid bacteria in the alcohol fermentation reaction to ferment and age the acetic acid. The present invention can extract the useful microorganisms prepared by using the fermented food products such as sauces, kimchi, salted seafood, traditional liquors, fermented vinegar, and lactic acid food products without damaging the active ingredients contained in the food product ingredients, use the action of the useful microorganisms to decompose the active ingredients and synthesize novel ingredients, thereby enhancing the nutrients. The present invention can obtain the useful microorganisms containing the active ingredients of the food product ingredients having the excellent palatability, storability, and pharmacological properties. The present invention also can obtain the acetic acid fermentation through the alcohol fermentation of the useful microorganisms containing the active ingredients. The present invention also provides various types of excellent fermented vinegar such as distilled vinegar, ion exchange vinegar, and pure filtered vinegar. | ||||||
| 109 | 고감미 현미흑초 및 그 제조방법과 이를 이용한 음료 및 식품 | KR1020130097248 | 2013-08-16 | KR101469452B1 | 2014-12-09 | 임경만 |
| 본 발명은 현미를 이용한 고감도 현미흑초 제조방법에 관련되며, 통상의 현미흑초 보다 천연당도가 2.5~3배 강화하여 천연 당도를 11-12Brix로 강화시켜 감미를 강화시키고 풍미가 우수하고, 초산발효 이후에 고온의 살균 및 규조토나 필터 여과를 시행하여도 내용물과 품질 변화가 없으므로, 현미흑초의 불순물을 완벽히 제거하여 곧바로 음용 내지 식용할 수 있는 효과가 있다.
|
||||||
| 110 | 무독화 발효 옻을 이용한 천연 발효식초의 제조 방법 및 이에 의한 천연 발효식초 | KR1020130046729 | 2013-04-26 | KR1020140128056A | 2014-11-05 | 여수환; 최한석; 최지호; 정석태; 백성열; 박혜영; 김재현; 권오숙; 김주연; 백창호; 정다희 |
| 무독화 발효 옻을 이용한 천연 발효식초의 제조 방법 및 이에 의한 천연 발효식초가 제공된다. 본 발명의 일 실시예에 따른 무독화 발효 옻을 이용한 천연 발효식초의 제조 방법은, 옻나무 껍질 또는 이의 분말에 버섯 균주를 배양시켜 옻나무 추출물을 수득하는 단계와, 입국, 무독화 옻 추출물 및 물을 혼합하고 발효시켜 제1 발효물을 제조하는 단계와, 상기 제1 발효물에 증자한 쌀, 누룩 및 물을 가하고 발효시켜 제2 발효물을 제조하는 단계와, 상기 제2 발효물을 저온발효시켜 옻술을 제조하는 단계와, 상기 옻술과 종초를 혼합하여 발효 혼합물을 제조하는 단계와, 상기 발효 혼합물을 발효시켜 옻나무 추출물을 함유하는 천연 발효식초를 제조하는 단계를 포함할 수 있다.
|
||||||
| 111 | 가지식초 및 이의 제조방법 | KR1020130002641 | 2013-01-09 | KR1020140090499A | 2014-07-17 | 조금전; 김성하 |
| The present invention relates to eggplant vinegar and a method for manufacturing the same, which provides eggplant vinegar having excellent anti-cancer effect and inflammation relieving effect, and has an advantage of providing the eggplant vinegar which is new vinegar for an existing vinegar market. The method for manufacturing the eggplant vinegar is characterized by comprising the steps of: crushing an eggplant to be a powder; manufacturing a first fermentation solution by mixing water, sugar, and yeast with the crushed eggplant powder; and manufacturing a second fermentation solution by mixing an acetobacter with the first fermentation solution. | ||||||
| 112 | 꽃송이버섯의 액체배양액을 이용한 버섯 식초 제조방법 | KR1020130001715 | 2013-01-07 | KR101382930B1 | 2014-04-09 | 이삼빈; 김지은; 이은지 |
| The present invention relates to a method for manufacturing mushroom vinegar using a liquid culture medium of Sparassis crispa, and more specifically, to a method for manufacturing mushroom vinegar comprising: a step of culturing Sparassis crispa fungus in a media which glucose is contained in water strained off coagulating bean curd, adding sucrose or potato powder in the medium, and inoculating acetobacter thereby acetic acid-fermenting. In addition, in providing Sparassis crispa vinegar manufactured by the method, the vinegar has higher antioxidant activity than conventional vinegar. | ||||||
| 113 | 홍삼식초의 제조방법 | KR1020120097077 | 2012-09-03 | KR1020140030646A | 2014-03-12 | 성낙술; 정은미 |
| Disclosed is a manufacturing method of red ginseng vinegar, which manufactures red ginseng vinegar by saccharizing red ginseng and fermenting the red ginseng saccharized extract with acetic acid. The manufacturing method of red ginseng vinegar according to the present invention comprises a first step of preparing a red ginseng saccharide extract by saccharizing red ginseng, diluting the red ginseng saccharide extract to 20-40 brix and sterilizing at 118-123 °C for 10-20 minutes; a second step of yielding an alcohol fermented solution of the red ginseng saccharide extract by inoculating the red ginseng saccharide extract to yeast and fermenting with stirring; a third step of inoculating the alcohol fermented solution of red ginseng saccharide extract with adjusting the alcohol content to vinegar starter and cultivating with stirring; and a fourth step of centrifuging the fermented solution finished the acetic acid fermentation or removing solid, aging for a certain period and sterilizing. [Reference numerals] (AA) Start; (BB) Example 3; (CC) Comparative example 1; (DD) Inoculate vinegar starter; (EE) Culture; (FF) Remove solid components; (GG) Age; (HH) Sterilize; (II) Finish; (S1) Prepare red ginseng sachharide extract | ||||||
| 114 | 항산화 활성이 우수한 더덕 발효식초의 제조방법 | KR1020120157419 | 2012-12-28 | KR101341552B1 | 2013-12-13 | 최면; 이구연; 박태규; 정용섭; 이남근; 이유리; 정은정; 김하얀; 김태우; 임준구 |
| The present invention relates to a method for producing Codonopsis lanceolata fermented vinegar, more particularly, to a method for manufacturing Codonopsis lanceolata vinegar having a unique fermenting savor, a Codonopsis lanceolata flavor, sensory features presented when producing vinegar made by a traditional fermenting method, and excellent functions due to high antioxidant effect. [Reference numerals] (AA) Material selection;(BB) Washing;(CC) Remove skin;(DD) Wet grinding;(EE) Add three kinds of enzymes (慣-amylase, 棺-amylase, glucoamylase) and yeast (Saccharomyces cerevisiae);(FF) Mix;(GG) First fermentation (1day/25°C,saccharification + alcoholic fermentation );(HH) Vinegar starter (Acetobacter aceti KCCM 40229 origin) vaccination;(II) Secondary fermentation (9days/30°C, 300rpm, acetic acid fermentation);(JJ) Filtration (100mesh);(KK) Aging (2days/4°C);(LL) Codonopsis lactic fermentation (21.5brix 째) mixture (5% of weight);(MM) Feed;(NN) Sterilization (5min/80°C) | ||||||
| 115 | 흑마늘 발효 식초 조성물 및 그 제조방법 | KR1020120006549 | 2012-01-20 | KR1020130130131A | 2013-12-02 | 정영미; 유명진; 이동섭; 이선하 |
| The present invention relates to a black garlic- persimmon mixed fermented vinegar composition and a method of manufacturing the same. The vinegar composition of the present invention suppresses weight gain of an obese mouse and AMPK activation at the molecular level and ACC, one the AMPK, presenting improved anti-obesity effect compared when persimmon vinegar is solely used. Thus, the vinegar composition of the present invention is useful in treating and preventing obesity. | ||||||
| 116 | 구절초 및 진주조개껍질을 함유한 기능성 식초 및 이의 제조방법 | KR1020120021329 | 2012-02-29 | KR1020130099653A | 2013-09-06 | 안용근 |
| PURPOSE: Functional vinegar is provided to show functionalities such as anti-hypertension, anti-gout activities, anti-oxidative, and whitening effects. CONSTITUTION: A method for manufacturing functional vinegar comprises the steps of: inoculating Acetobacter to Benincasa hispida juice and fermenting at 30-40°C for 5-10 days to prepare a fermented Benincasa hispida liquid; adding shells to the fermented Benincasa hispida liquid and preparing a reacted liquid; and adding a Chrysanthemum zawadskii extract to the reacted liquid. The Benincasa hispida juice is prepared by thermal treatment or non-thermal treatment. The Acetobacter is Acetobacter aceti, Acetobacter pasteurianus, or Acetobacter peroxydans. [Reference numerals] (AA) Benincasa hispida; (BB) Pulverizing, extract filtering; (CC) Benincasa hispida extract fluid; (DD) Adding ethanol and Acetobacter, and fermenting; (EE) Stirring dissolving shells and filtering; (FF) Pearl shell vinegar; (GG) Siberian; (HH) Hot water extracting; (II) Siberian extract fluid; (JJ) Adding ascorbic acid, sugar and water, and sterilizing; (KK) Producing a product | ||||||
| 117 | 블랙베리 식초를 함유하는 간기능 개선용 음료 및 이의 제조방법 | KR1020110105353 | 2011-10-14 | KR1020130040524A | 2013-04-24 | 정일윤; 진창현; 강시용; 김동섭; 서권일 |
| PURPOSE: A beverage composition containing Rubus fruticosus vinegar is provided to provide effective recovery from liver damage and a protective effect against oxidative stress. CONSTITUTION: 4-10 parts by weight of Rubus fruticosus vinegar, 0.5-3 parts by weight of Rubus fruticosus concentrate, 0.5-3 parts by weight of apple concentrate, 6-15 parts by weight of high fructose corn syrup, 1-5 parts by weight of folic acid, 0.0001-0.020 parts by weight of enzyme processed stevia, 0.1-0.5 parts by weight of citric acid, 0.01-0.1 parts by weight of lotus leaf extract, 0.01-0.1 parts by weight of raspberry flavor, and 70-90 parts by weight of purified water are mixed and stirred. The mixed solution goes through a first filtration. The filtered solution is sterilized and goes through a second filtration. A manufacturing method of the Rubus fruticosus vinegar comprises the following steps: 25-35 parts by weight of Rubus fruticosus pulverized solution, 10-20 parts by weight of apple concentrate, and 50-60 parts by weight of purified water are mixed. An initial sweetness of the mixture is controlled to 10-20 degrees brix, and yeast is inoculated to perform alcohol fermentation. After the filtration of the alcohol ferment, the alcohol concentrate is controlled to 5-9%, and acetic acid bacteria is inoculated to perform acetic acid fermentation. The alcohol fermentation is performed by inoculating 1-10 parts by weight of Saccharomyces cerevisiae, KCTC 7904, at 20-30 degrees Celsius for 2-6 days. The acetic acid fermentation is performed by inoculating 5-20 parts by weight of Acetobacter sp. PA97 at 25-35 degrees Celsius for 10-25 days. [Reference numerals] (AA) GPx active(control group%); (BB) Drink composition of the present invention(ml/kg); | ||||||
| 118 | 절충형 현미식초 발효방법 | KR1020110093699 | 2011-09-16 | KR1020130030324A | 2013-03-26 | 정용진; 여수환; 우승미; 권중호 |
| PURPOSE: A method for fermenting brown rice vinegar is provided to enhance amino acid content and functional fragrance ingredients. CONSTITUTION: A method for fermenting brown rice vinegar comprises: a step of adjusting alcohol content of an alcohol-fermented brown rice liquid to 6%(v/v); and a step of inoculating 10%(v/v) of a vinegar starter to the alcohol-fermented brown rice liquid and culturing at 30 deg. C for 24 days. The vinegar starter is prepared by mixing nuruk(fermentation starter) and coenzyme(CU210) and fermenting. The brown rice vinegar has high content gamma-aminobutyric acid. | ||||||
| 119 | 야콘 발효 식초 제조 방법 및 이를 이용한 야콘 초음료 | KR1020120138148 | 2012-11-30 | KR1020120137338A | 2012-12-20 | 문보경; 이승연; 황인경 |
| PURPOSE: A method for making yacon fermented vinegar and yacon vinegar beverage are provided to obtain the functional vinegar with excellent physiological activity. CONSTITUTION: A method for making yacon fermented vinegar comprises: a step of adding sugar to yacon roots and adjusting to 21-25 brix; a step of adding 140-160 mg/kg of sulfite and mixing; a step of adding 480mg/kg-520mg/kg of Saccahromyces cerevisiae to the yacon and performing alcohol fermentation at 26.5-27.5 Deg.C.; a step of diluting yacon fermentation liquid to 4.8-5.2% alcohol; and a step of inoculating 4.8-5.2%(v/v) of Acetobactor and fermenting at 28.5-29.5 Deg.C. | ||||||
| 120 | 산머루 와인을 이용한 기능성 와인식초, 그 제조방법 및 산머루 와인식초를 함유하는 음료조성물 | KR1020110041831 | 2011-05-03 | KR1020120102478A | 2012-09-18 | 이효형; 류충호; 김익조; 강상동 |
| PURPOSE: A wine vinegar using black currant and a method for making the same are provided to enhance income of farm house and to newly process natural fruits. CONSTITUTION: A method for making functional black currant wine vinegar comprises: a step of adding sugar to black currant juice and inoculating yeast for alcohol fermentation at 20-30 Deg. C. for 10-20 days; a step of performing thermal treatment of prepared fermentation; a step of adjusting acidity using acetic acid, inoculating Acetobacter, and performing acetic acid fermentation; and a step of adding ock chip or substitute to the acetic acid fermentation and maturing. The yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Raw material; (BB) Juice; (CC) Primary fermentation; (DD) Secondary fermentation; (EE) Primary matured material; (FF) Secondary matured material; (GG) Product; (HH) Washing, juicing, filtering; (II) Alcohol fermenting; (JJ) Acetic acid fermenting; (KK) Adding oak chip; (LL) Maturing; (MM) Filtering, bottling | ||||||
QQ群二维码
意见反馈
意见反馈