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1. 发明公开

KR1020160072353A 맵쌀과 찹쌀 및 석류를 이용한 발효식초 제조방법 및 그 방법으로 제조된 발효식초 无效
标题翻译：发酵葡萄酒的制造方法和使用米酒和发酵剂的发酵酒精
公开(公告)号：KR1020160072353A
公开(公告)日：2016-06-23
申请号：KR1020140179456
申请日：2014-12-12
申请人： 영농조합법인 엔자임팜
发明人： 김주호
IPC分类号： C12J1/00
CPC分类号： C12J1/00 , Y10S435/842
摘要： 본발명은맵쌀과찹쌀및 석류를이용한발효식초제조방법및 그방법으로제조된발효식초에관한것으로, (a) 맵쌀을상온수에담가 3~5시간불리는단계; (b) 상온수에불려진맵쌀을건져내물을뺀 후 30분~60분자연건조단계; (c) 물기가제거된맵쌀을분쇄기로분쇄시켜쌀가루를만드는단계; (d) 90~100℃로물을끓인후에그 물에분쇄된쌀가루를넣어혼합하되, 쌀가루와물의비율은 1:3의부피비로혼합하여쌀범벅을만드는단계; (e) 쌀가루와물이 1:3의비율로혼합된쌀범벅을식힌후에쌀범벅의중량 10% 비율로쌀범벅에누룩을첨가하는단계; (f) 누룩이첨가된쌀범벅을발효조에넣고 20~34℃에서 35~48시간발효시키는 1차발효단계; (g) 찹쌀을상온수에담가 3~5시간불리는단계; (h) 상온수에불려진찹쌀을건져내물을뺀 후 30분~60분자연건조단계; (i) 물기가제거되어자연건조된찹쌀을스팀기에넣고고두밥을만드는단계; (j) 만들어진고두밥을완전히식힌후에 1차발효된맵쌀의발효조에 1차발효시투여된쌀범벅의 20~30% 중량비의고두밥을맵쌀의발효조에넣어 25~34℃에서 3~4월간발효시키는 2차발효단계; (k) 2차발효후 맑은윗물(주정)만걸러내는단계; (l) 걸러진윗물에석류를 2:1의비율로혼합한후에발효조에넣고 4~6월간발효시키는 3차발효단계; (m) 3차발효가끝난후에석류를걸러내는단계;를포함하여제조된다.
摘要翻译：本发明涉及使用普通短粒米，糯米和石榴的发酵醋制造方法和通过该方法制造的发酵醋。发酵醋制造方法包括：（a）将普通短粒米在室温水中浸泡3〜5小时; （b）从室温水中取出后，将普通短粒米自然干燥30〜60分钟，使平原短粒米脱水; （c）用研磨机研磨脱水的平纹短粒米，制造米粉的步骤; （d）通过将水煮沸制成米饭布丁至90至100摄氏度的步骤，并将研磨的米粉和水以体积比1:3混合; （e）以1：3的比例将米粉和水彼此混合的米饭布丁冷却后，以米饭布丁的重量的10％的比例将麦芽添加到米布丁的步骤 ; （f）在发酵罐中在20〜34摄氏度的麦芽添加的米饭布丁上进行发酵35〜48小时的一次发酵工序; （g）将糯米在室温水中浸泡3〜5小时; （h）从室温水中取出糯米后，将糯米自然干燥30〜60分钟，对糯米脱水; （i）将脱水和自然干燥的糯米放入蒸煮机中，生产煮熟米饭的步骤; （j）二次发酵步骤，对发酵罐中的主要发酵的平均短粒米的初次发酵期间注入的米布丁的20〜30重量％的硬煮米进行发酵，进行发酵3次，在完全冷却生产的水煮米饭后，平原短粒米发酵罐中的25至34摄氏度四个月; （k）在二次发酵后仅过滤纯净上游水（醇）的步骤; （l）以2:1的比例混合过滤的上游水和石榴的三级发酵步骤，将混合物置于发酵罐中，发酵4至6个月; 和（m）在三级发酵完成后过滤石榴石的步骤。

2. 发明授权

KR101403522B1 된장잼의 제조방법 및 이로 제조된 된장잼 有权
标题翻译： EN ANG。。。。。。。。。。。。。。。。。
公开(公告)号：KR101403522B1
公开(公告)日：2014-06-03
申请号：KR1020130140407
申请日：2013-11-19
申请人： 영농조합법인 엔자임팜
发明人： 김주호
IPC分类号： A23L21/10 , A23L11/20 , A23L1/30
CPC分类号： A23L21/10 , A23L7/198 , A23L11/09
摘要： The present invention relates to a manufacturing method for sugar-free soybean paste jam in which sugar is not included by using grain sugar manufactured by fermenting malt and, more specifically, to a manufacturing method for healthy sugar-free soybean paste jam with novel taste which allows a consumer to avoid getting fat, is beneficial to health and allows a child such as an infant, a growing child and the like to intake the sugar-free soybean jam with an easy mind by mixing grain powders manufactured by pulverizing grains and powders of freeze-dried soybean paste with fresh fruits and performing heating and gelation, and to sugar-free soybean paste jam manufactured thereby. The manufacturing method for sugar-free soybean paste jam according to the present invention comprises: a saccharification fermentation step of mixing prepared steamed rice for brewing and malt and fermenting a mixture by immersing the mixture in water; a grain sugar extraction step of extracting a liquid from the fermented mixture passing through the saccharification fermentation step; a grain power preparation step of preparing grain powders by pulverizing grains dried by performing steaming in advance; a soybean paste preparation step of preparing soybean paste powders by performing freeze-drying on aged soybean paste and pulverizing the aged soybean paste; and a gelation step of mixing the grain sugar, the grain powders and the soybean paste powders, heating the same and gelating the same.
摘要翻译：本发明涉及一种无糖豆酱酱的制造方法，其中，通过使用通过发酵麦芽制造的谷物糖不包括糖，更具体地，涉及具有新味道的健康无糖大豆酱果酱的制造方法允许消费者避免脂肪，有益于健康，并允许诸如婴儿，幼儿等的孩子通过将通过粉碎颗粒和粉末制成的颗粒粉末容易地摄入无糖大豆果酱用新鲜水果冷冻干燥的大豆酱，进行加热凝胶化，由此制成无糖大豆酱。根据本发明的无糖大豆酱果酱的制造方法包括：糖化发酵步骤，将制备好的蒸米饭与麦芽混合并将混合物浸入水中发酵混合物; 糖浆提取步骤，通过糖化发酵步骤从发酵混合物中提取液体; 通过预先粉碎通过蒸汽干燥的谷粒来制备颗粒粉末的谷粒动力制备步骤; 大豆糊制备步骤，通过对老化的大豆酱进行冷冻干燥并粉碎老化的大豆酱，制备大豆酱粉末; 以及将谷物糖，谷物粉末和大豆酱粉末混合的凝胶化步骤，加热并使其凝胶化。

3. 发明授权

KR101338093B1 곡물잼의 제조방법 및 이로 제조된 곡물잼 有权
标题翻译：谷物琼脂和谷氨酸的选择方法
公开(公告)号：KR101338093B1
公开(公告)日：2013-12-31
申请号：KR1020130103849
申请日：2013-08-30
申请人： 영농조합법인 엔자임팜
发明人： 김주호
IPC分类号： A23L7/25 , A23L7/20
CPC分类号： A23L7/20 , A23L5/10 , A23L7/104 , A23L29/06
摘要： The present invention relates to a no-sugar jam manufacturing method which utilizes cereal sugar manufactured by fermenting barley malt and, more specifically to a cereal jam manufacturing method and a cereal jam manufactured by the same which provides a new chewy taste and helpful for health. The cereal jam which is manufactured by grinding cereals and fruits provides a new chewy taste and is helpful for health. The cereal jam causes no weight increase and is helpful for health, and infants and children can eat the cereal jam with an easy conscience. To achieve the purpose, the cereal jam manufacturing method includes a diastatic ferment step of mixing steamed rice and barley malt and fermenting by immersing the mixture; a cereal sugar extracting step of extracting liquid from fermented materials which completes the diastatic ferment step; a cereal grinding step of manufacturing ground cereal by grinding cereal cereals which are steamed and dried; and a gelation step of mixing the cereal surfer and the ground cereals, heating, and gelatinizing the same. [Reference numerals] (S10) Cooking of rice;(S12) Diastatic ferment;(S14) Forming cereal sugar;(S20) Grinding seamed cereals;(S30) Controlling viscosity;(S32) Completing cereal jam
摘要翻译：本发明涉及一种无糖制作方法，其使用通过发酵大麦芽制造的谷物糖，更具体地涉及提供新的耐嚼味道并有益于健康的谷物果酱制造方法和由其制造的谷物果酱。通过研磨谷物和水果制成的谷物果酱提供了新的耐嚼味，有益于健康。谷物果酱不会增加体重，有助于健康，婴儿和儿童可以轻易地吃谷物果酱。为了达到上述目的，谷物制酱方法包括将蒸米和大麦麦芽混合并通过浸渍混合物进行发酵的水解发酵步骤; 糖浆提取步骤，从完成所述发酵步骤的发酵物质中提取液体; 通过研磨蒸干谷物的谷物制作谷物的谷物研磨步骤; 以及混合谷物冲浪机和研磨谷物的凝胶化步骤，加热并将其糊化。（S10）烹调米饭（S12）精神发酵;（S14）形成谷物糖;（S20）研磨谷物;（S30）控制粘度;（S32）完成谷物果酱

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