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111. 发明授权

KR101252348B1 홍삼을 첨가한 과실주 제조 방법 有权
标题翻译：用REDGINSENG生产水果葡萄酒的方法
公开(公告)号：KR101252348B1
公开(公告)日：2013-04-08
申请号：KR1020100107778
申请日：2010-11-01
申请人： 농업회사법인 주식회사 태평주가
发明人： 김미숙 , 이영춘
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02 , C12H1/044
摘要： 본 발명은 홍삼을 첨가한 과실주 제조 방법에 관한 것으로서, 특히 복분자와 블루베리 과실주의 제조 방법에 관한 것이다.

112. 发明授权

KR101246093B1 탄닌-강화된 고품질의 참다래 와인 및 그 제조방법 有权
标题翻译：猕猴桃高品质葡萄酒与增强鞣质及其制备方法
公开(公告)号：KR101246093B1
公开(公告)日：2013-03-20
申请号：KR1020110095853
申请日：2011-09-22
申请人： 영농조합법인 오름주가
发明人： 조현국 , 이동철 , 김동현 , 이주영
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02 , C12H1/07
CPC分类号： C12G3/06 , C12G3/02 , C12H1/063
摘要： PURPOSE: A method for manufacturing high quality kiwi wine is provided to balance among a sweet taste, an astringent taste, and a sour taste. CONSTITUTION: A method for manufacturing high quality kiwi wine with an enhanced tannin content comprises: a step of preparing kiwi juice with a sweetness of 24-26 brix; a step of inoculating fermentation yeast to the kiwi juice and fermenting at 18+/-4 deg. C. for 20 days or more; a step of collecting supernatant from the fermentation, and transferring the supernatant into a maturing tank; a step of adding Oenococcus oeni and fermenting at 18+/-4 deg. C. for 3 months or more; a step of adding 6.5-7.5 mg/mL of a tannin extract prepared from green tea; and a step of maturing the fermented liquid at 14-22 deg. C. for 30 days or more. [Reference numerals] (AA) Washing and pulverizing raw materials; (BB) Adding sugar; (CC) Inoculating yeast; (DD) Fermenting at low temperatures; (EE) Racking; (FF) Malolactic fermentation(MLF); (GG) Adding tannin extract liquid; (HH) Maturing; (II) Filtering/bottling; (JJ) Manufacturing
摘要翻译：目的：提供一种制造高品质猕猴桃酒的方法，以平衡甜味，涩味和酸味。构成：具有增强单宁含量的高品质猕猴桃制造方法包括：制备甜度为24-26白利糖度的猕猴桃汁的步骤; 将发酵酵母接种到猕猴桃汁并在18 +/- 4度发酵的步骤。 20天以上; 从发酵中收集上清液并将上清液转移到成熟罐中的步骤; 加入欧洲绿球菌并在18 +/- 4度发酵的步骤。 C. 3个月以上; 添加6.5-7.5mg / mL由绿茶制备的单宁提取物的步骤; 以及在14-22℃熟化发酵液体的步骤。 C. 30天以上。（附图标记）（AA）洗涤和粉碎原料; （BB）加糖; （CC）接种酵母; （DD）低温发酵; （EE）货架; （FF）乳酸发酵（MLF）; （GG）加入单宁提取液; （HH）成熟; （二）过滤/装瓶; （JJ）制造

113. 发明公开

KR1020120131352A 생강을 이용한 청주 및 그 청주의 제조방법 有权
标题翻译：清澈的葡萄酒，包括姜及其方法
公开(公告)号：KR1020120131352A
公开(公告)日：2012-12-05
申请号：KR1020110049449
申请日：2011-05-25
申请人： 농업회사법인 서산생강클러스터사업단(주)
发明人： 이성 , 박홍래
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02
CPC分类号： C12G3/06 , C12G3/02
摘要： PURPOSE: A method for making cheongju using ginger is provided to enhance ginger flavor and to improve immunity and antioxidation. CONSTITUTION: A method for making cheongju using ginger comprises: a step of mixing ipguk rice(rice for brewage), lactic acid, and yeast and prepare distiller's grain; a step of mixing ipguk rice, ginger powder, and lactic acid to the distiller's grain and first-mashing; a step of mixing hard-boiled rice, puffed rice, and nuruk(malt) and second-mashing; a step of adding puffed rice or hard-boiled rice and third-mashing; a step of adding puffed rice and ginger concentrate and fourth-mashing; a step of adding oligosaccharides and maturing; a step of filtering the matured mixture using a filter press; and a step of adding potassium aspartate, dextrin, and glucose and packing. [Reference numerals] (AA) First-mashing; (BB) Second-mashing; (CC) Third-mashing; (DD) Fourth-mashing; (EE) 1.5% juice; (FF) 3% juice; (GG) 1.5% powder; (HH) 3% powder
摘要翻译：目的：提供一种使用姜制造泉州的方法，以提高姜味，提高免疫力和抗氧化能力。构成：使用姜制造泉州的方法包括：将ipguk米（酿米饭），乳酸和酵母混合并制备酒糟的步骤; 将ipguk大米，姜粉和乳酸混合到蒸馏器的谷物和首次粉碎的步骤; 混合煮熟的米饭，膨化米饭和育儿（麦芽）和二次糖化的步骤; 加入膨化米饭或煮熟的米饭和第三次糖化的步骤; 加入膨化米饭和姜浓缩物和第四次糖化的步骤; 添加寡糖并成熟的步骤; 使用压滤机过滤成熟混合物的步骤; 和添加天冬氨酸钾，糊精和葡萄糖和包装的步骤。（附图标记）（AA）第一次糖化; （BB）二次糖化; （CC）第三次糖化; （DD）第四次糖化; （EE）1.5％果汁; （FF）3％果汁; （GG）1.5％粉末; （HH）3％粉末

114. 发明公开

KR1020120123774A 아로니아 열매를 첨가한 병행복발효주 제조방법 有权
标题翻译： Aronia mandschurica
公开(公告)号：KR1020120123774A
公开(公告)日：2012-11-12
申请号：KR1020110041314
申请日：2011-05-02
申请人： 장진기
发明人： 장진기
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02
CPC分类号： C12G3/06 , C12G3/02
摘要： PURPOSE: A method for making fermented wine is provided to variously release nutrient ingredients and to obtain the fermented wine with excellent color, flavor, and taste. CONSTITUTION: A method for making fermented wine containing Aronia mandschurica(black choke)berry comprises: a step of adding fermenting agent containing fungi and alcohol fermenting strain to a starch ingredient; a step of saccharifying and alcohol fermentation of the starch; and a step of adding Aronia mandschurica before or after fermentation. The starch ingredient includes white rice, brown rice, glutinous rice, barley rice, wheat, sweet potato, or potato. The fermented wine is makkoli(Korean white wine), yakju(medicinal wine), or chungju(clear wine). [Reference numerals] (AA) Adding fermenting agent containing fungi and alcohol fermenting strain to starch ingredient; (BB) Preparing Aronia mandschurica(black choke)berry extract(pulverized powder, juice, extract); (CC) Adding Aronia mandschurica(black choke)berry extract before, after, or during fermentation; (DD) Preparing fermented wine containing Aronia mandschurica(black choke)berry extract
摘要翻译：目的：提供发酵酒的方法，以不同的方式释放营养成分，获得具有优良色泽，味道和味道的发酵酒。构成：含有阿ia ica（黑cho）浆果的发酵酒的方法包括：向淀粉成分中加入含有真菌和酒精发酵菌株的发酵剂的步骤; 淀粉的糖化和酒精发酵的步骤; 以及在发酵之前或之后添加Aronia mandrdurica的步骤。淀粉成分包括白米，糙米，糯米，大麦，小麦，甘薯或马铃薯。发酵酒是makkoli（韩国白葡萄酒），yakju（药用葡萄酒）或chungju（清酒）。（AA）向淀粉成分添加含有真菌和酒精发酵菌株的发酵剂; （BB）准备Aronia mandschurica（黑cho）浆果提取物（粉碎，果汁，提取物）; （CC）在发酵之前，之后或发酵过程中加入Aronia mandschurica（黑cho）浆果提取物; （DD）准备含有Aronia mandschurica（黑cho）浆果提取物的发酵酒

115. 发明授权

KR101194731B1 삼 당침액의 발효방법 및 상기 발효방법에 따라 제조된 술 有权
标题翻译：人参浸泡糖浆和由此获得的酒的发酵方法
公开(公告)号：KR101194731B1
公开(公告)日：2012-10-25
申请号：KR1020090118561
申请日：2009-12-02
申请人： 최성근
发明人： 김정인 , 최성근 , 강병선 , 함영태
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02 , C12G3/12
摘要： 본 발명은 삼 당침액의 발효방법 및 상기 발효방법에 따라 제조된 술에 관한 것으로, 보다 상세하게는 삼 당침액을 제조하는 단계; 삼 당침액에 물을 첨가하여 삼 당침액 희석수를 제조하는 단계; 발효 균주를 첨가시켜 발효하는 단계; 1차 래킹(racking)하여 침전된 발효 균주를 제거하는 단계; 저온 숙성하는 단계; 및 2차 래킹(racking)하여 삼 발효주를 제조하는 단계를 포함하며, 상기 삼 발효주를 증류하여 삼 브랜디를 제조하는 단계를 추가로 포함할 수 있거나, 상기 삼 발효주와 상기 삼 브랜디를 혼합하여 블렌딩 브랜디를 제조하는 단계를 추가로 포함할 수 있다.
본 발명의 삼 당침액의 발효방법에 따르면, 삼 향기와 기능성 성분이 풍부하며 마시기에 부드러운 삼 발효주를 생산할 수 있고, 또한 삼 발효주를 증류함으로써 알코올 함량이 높으며 기능성이 있는 삼 브랜디를 생산할 수 있다. 특히, 발효방법과 여과방법이 간단하여 다른 발효주 생산보다 빠르고 쉽게 발효주를 생산할 수 있다.
삼, 당침액, 발효주, 브랜디, 블렌딩 브랜디

116. 发明授权

KR101179092B1 맥아 발효 음료 有权
公开(公告)号：KR101179092B1
公开(公告)日：2012-09-03
申请号：KR1020067011328
申请日：2004-12-10
申请人： 산토리 홀딩스 가부시키가이샤
发明人： 가쿠도요이치 , 요시다마나부 , 기무라다카시 , 가와사키야스츠구
IPC分类号： C12C5/02 , C12C5/00 , C12G3/02 , C12G3/06
CPC分类号： C12G3/06 , C12C5/00 , C12C5/026 , C12G3/04
摘要： 맥아 발효 음료에 있어서, 원료 중의 맥아 사용 비율을 고율로 함으로써 뒷맛을 확보하면서, 또한, 목넘김의 상쾌함, 즉, 산뜻한 맛을 갖는 맥아 발효 음료를 제공하는 것.
A 성분으로서, 보리를 원료의 일부로 사용하여 발효시켜 얻은 알코올 함유물; 및,
B 성분으로서, 적어도 보리를 원료의 일부로 한 알코올 함유물을 증류하여 얻은 알코올 함유 증류액
으로 이루어지고, A 성분에 B 성분을 첨가하여 이루어지는 것을 특징으로 하는 맥아 발효 음료이고, A 성분이 특히 맥주이고, B 성분이 보리 소주인 맥아 발효 음료이다.
맥아 발효 음료, 보리 소주

117. 发明授权

KR101173242B1 차이브 막걸리 및 그 제조방법 有权
标题翻译：气球及其生产方法
公开(公告)号：KR101173242B1
公开(公告)日：2012-08-10
申请号：KR1020110034537
申请日：2011-04-14
申请人： 배대열
发明人： 배대열
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02
CPC分类号： C12G3/06 , C12G3/02
摘要： PURPOSE: A method for making Makkoli containing Allium hookeri is provided to prevent sour taste in the Makkoli and to extend storing period of the Makkoli. CONSTITUTION: A method for making Makkoli containing Allium hookeri comprises: a step of cutting and preparing Allium hookeri in a predetermined length(S110); a step of washing and soaking rice(S120); a step of mixing 3-5% of Allium hookeri to the rice and forming jiebab(steamed rice for brewage)(S130); a step of adding nuruk and fermenting; a step of adding water and yeast to the jiebab and stirring(S140); a step of adding lactic acid and maturing to prepare seed mash(S150); and a step of mixing jiebab, water, and purified yeast and fermenting(S160).
摘要翻译：目的：提供含有葱属的Makkoli的方法，以防止Makkoli的酸味，并延长Makkoli的储存期。构成：制备含有葱属的Makkoli的方法包括：以预定长度切割并制备葱属的步骤（S110）; 洗大米的一步（S120）; 将3-5％的枸杞混合到米饭中并形成ie ab（蒸米饭）（S130）的步骤; 加入育儿和发酵的一个步骤; 将水和酵母加入到搅拌器中并搅拌的步骤（S140）; 添加乳酸并熟化以制备种子醪液的步骤（S150）; 和混合酵母，水和纯化酵母并发酵的步骤（S160）。

118. 发明公开

KR1020120048773A 천연 발효제인 석임을 이용한 과실주 제조방법 有权
标题翻译：用浓缩果汁生产酿造果汁饮料的方法
公开(公告)号：KR1020120048773A
公开(公告)日：2012-05-16
申请号：KR1020100110124
申请日：2010-11-08
申请人： 차복란 , 장미란 , 장석근
发明人： 차복란 , 장미란 , 장석근
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02 , C12H1/07 , C12H1/22
CPC分类号： C12G3/06 , C12G3/02 , C12H1/063 , C12H1/22
摘要： PURPOSE: A method for making fruit wine using Seokim which is natural fermenting agent is provided to cheaply obtain a large amount of wine with excellent taste and flavor. CONSTITUTION: A method for making fruit wine using Seokim which is natural fermenting agent comprises: a step of pulverizing Rubi fructus, grapes, mulberry, cherry, blueberry, wild strawberry, apricot, Schizandrae Fructus, and Cudranic triloba flesh in a predetermined size; a step of mixing 10kg of flesh and sugar, fructose, honey or grain syrup; a step of mixing the Seokim with flesh; a step of fermenting at 25°C for 10-14 days; a step of filtering to collect liquid phase; and a step of maturing at 10-20°C for more than 6 months.
摘要翻译：目的：提供使用作为天然发酵剂的Seokim制作水果酒的方法，以便廉价地获得具有优良味道和味道的大量葡萄酒。构成：使用作为天然发酵剂的Seokim制作水果酒的方法包括：以预定尺寸粉化Rubi果，葡萄，桑树，樱桃，蓝莓，野草莓，杏，五味子和Criranic三叶肉的步骤; 混合10kg肉和糖，果糖，蜂蜜或谷物糖浆的步骤; 将Seokim与肉混合的一步; 在25℃下发酵10-14天的步骤; 过滤收集液相的步骤; 并在10-20℃熟化6个月以上的步骤。

119. 发明公开

KR1020120045901A 홍삼을 첨가한 과실주 제조 방법 有权
标题翻译：用REDGINSENG生产水果葡萄酒的方法
公开(公告)号：KR1020120045901A
公开(公告)日：2012-05-09
申请号：KR1020100107778
申请日：2010-11-01
申请人： 농업회사법인 주식회사 태평주가
发明人： 김미숙 , 이영춘
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02 , C12H1/044
CPC分类号： C12G3/06 , C12G3/02 , C12H1/0408
摘要： PURPOSE: A method for making fruit wine containing red ginseng is provided to improve making process and to prevent astringent taste. CONSTITUTION: A method for making fruit wine containing red ginseng comprises: mixing spirit of 95% alcohol degrees and water in a ratio of 8:11 and refining; a step of isolating seeds from Robus corenus mitoquel and preparing juice; a step of adding 2.5g of yeast to 1 L of juice and maturing to prepare crude liquor; a step of mixing the crude liquor, juice and sugar and maturing to prepare raw liquid of 12% alcohol; a step of mixing 940 L of refined spirit to 880L of crude liquor; a step of adding 1,043L of water and additive, sterilizing and filtering. The additive includes fructose, sugar, citric acid, tartaric acid, and red ginseng concentrate liquid.
摘要翻译：目的：提供含红参的水果酒的方法，以改善制作过程，防止涩味。构成：含红参的水果酒的方法包括：将95％酒精度与8:11的比例混合精炼; 从Robus corenus mitoquel中分离种子并制备果汁的步骤; 向1L果汁中加入2.5g酵母并熟化以制备粗液的步骤; 将粗液，果汁和糖混合熟化以制备12％酒精的原液; 将940升精炼液与880L粗酒混合的步骤; 加入1,043L水和添加剂，消毒和过滤的步骤。添加剂包括果糖，糖，柠檬酸，酒石酸和红参浓缩液。

120. 发明公开

KR20120043432A Distilled spirits manufacture method using watermelon alcohol fermentation material 审中-公开
标题翻译：使用水麦芽酒发酵材料的蒸馏酒精制造方法
公开(公告)号：KR20120043432A
公开(公告)日：2012-05-04
申请号：KR20100104730
申请日：2010-10-26
申请人： KIM SOON YEON
发明人： KIM SOON YEON
IPC分类号： C12G3/12 , C12G3/02 , C12G3/06 , C12R1/865
CPC分类号： C12G3/12 , C12G3/02 , C12G3/04 , C12H1/22
摘要： PURPOSE: A method for making spirituous liquor of watermelon is provided to improve product quality and marketability. CONSTITUTION: A method for making spirituous liquor comprises: a step of washing and drying watermelon and removing moisture(S10); a step of crushing watermelon and adding sugar additive(S20); a step of adding 3-7 vol% of yeast to the sugar-added juice and alcohol fermentation(S30); a step of maturing alcohol fermentation and primarily distilling the alcohol fermentation at 65°C-90°C(S40); a step of inputting the distilled liquid in a maturing tank and maturing(S50); a step of heating the matured distilled liquid at 65°C-75°C and secondarily distilling(S60); and a step of inputting the distilled liquid into a maturing tank and maturing over 3 months(S70).
摘要翻译：目的：提供西瓜精制酒的方法，以提高产品质量和市场。构成：制备精液的方法包括：洗涤和干燥西瓜并除去水分的步骤（S10）; 破碎西瓜和添加糖添加剂的步骤（S20）; 向加糖果汁和酒精发酵中加入3-7％（体积）酵母的步骤（S30）; 熟化酒精发酵并主要在65°C-90°C蒸馏酒精发酵的步骤（S40）; 在熟化罐中输入蒸馏液并熟化的步骤（S50）; 在65℃-75℃下加热成熟的蒸馏液并二次蒸馏的步骤（S60）; 以及将蒸馏液输入成熟罐中并在3个月内熟化的步骤（S70）。

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