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1. 发明授权

KR100003747B1 개량 연탄 失效
公开(公告)号：KR100003747B1
公开(公告)日：1972-05-30
申请号：KR1019710001769
申请日：1971-12-09
申请人： 장기환 , 이근택 , 이득성
发明人： 박으ㅓ오
IPC分类号： C10L5/46 , C10L5/02

2. 发明授权

KR1019720000015B1 개량 연탄 失效
公开(公告)号：KR1019720000015B1
公开(公告)日：1972-03-20
申请号：KR1019710001769
申请日：1971-12-09
申请人： 장기환 , 이근택 , 이득성
发明人： 박으ㅓ오
IPC分类号： C10L5/46 , C10L5/02

3. 发明授权

KR100988387B1 산돌배 발효주 제조 방법 有权
标题翻译：使用野生梨的发酵酒精的制造方法
公开(公告)号：KR100988387B1
公开(公告)日：2010-10-18
申请号：KR1020090101781
申请日：2009-10-26
申请人： 인제군 , 옥철호 , 이득성 , 강태호
发明人： 옥철호 , 이득성 , 강태호
IPC分类号： C12G3/04 , C12G3/02 , C12H1/22
CPC分类号： C12G3/04 , C12G3/02 , C12H1/22
摘要： PURPOSE: A method for manufacturing wild pear fermented liquor is provided to ensure excellent functionality and flavor. CONSTITUTION: A method for manufacturing wild pear comprises: a step of washing selected wild pear and adding pulp decomposing enzyme and anti-browning agent to obtain wild pear juice; a step of adding saccharide and mixed acid to adjuste sweetness and acidity; a step of inoculating fermenting yeast to obtain crude liquor; a step of inoculating crude liquor to remaining juice to obtain fermentation crude liquor; a step of removing sediment and cooling and filtering; and a step of fermenting filtered liquid and maturing and fermenting again.
摘要翻译：目的：提供一种制造野梨发酵液的方法，以确保优异的功能和风味。构成：制造野梨的方法包括：洗涤选定的野梨，加入纸浆分解酶和抗褐变剂以获得野梨汁的步骤; 添加糖和混合酸以调节甜度和酸度的步骤; 接种发酵酵母获得粗液的步骤; 将粗液接种到剩余的果汁中以获得发酵粗液的步骤; 去除沉淀物并进行冷却和过滤的步骤; 以及再次发酵过滤液体并熟化和发酵的步骤。

4. 发明授权

KR100988426B1 산돌배 혼성주 제조 방법 有权
标题翻译：使用野生梨的混合酒精的制造方法
公开(公告)号：KR100988426B1
公开(公告)日：2010-10-18
申请号：KR1020090101782
申请日：2009-10-26
申请人： 인제군 , 옥철호 , 이득성 , 강태호
发明人： 옥철호 , 이득성 , 강태호
IPC分类号： C12G3/04 , C12G3/06 , C12H1/07 , C12H1/22
CPC分类号： C12G3/06 , C12H1/063 , C12H1/22
摘要： PURPOSE: A method for manufacturing wild pear mixed liquor is provided to ensure specific functionality and flavor of the wild pear. CONSTITUTION: A method for manufacturing wild pear mixed liquor comprises: a step of washing and pulverizing selected wild pear and processing; a step of immersing 10-15 weight% of wild pear pulp in a spirit having 30-50 volume% of alcohol at 15°C; a step of isolating crude liquid from infused liquor; a step of adjusting alcohol degree by 10 volume%; a step of removing flavor and adding sugar, glucose, dextrin or oligosaccharide and citric acid, malic acid, succinic acid, lactic acid or acetic acid; a cooling at -5°C; a step of maturing at 13°C-15°C and 60% of moisture for 3 months.
摘要翻译：目的：提供一种制造野梨混合液的方法，以确保野梨的特定功能和风味。构成：制造野梨混合液的方法包括：对选择的野梨进行洗涤和粉碎的步骤和加工; 在15℃下以30-50体积％的醇浸渍10-15重量％的野梨浆的步骤; 将粗液体从输注液中分离出来的步骤; 调整酒精度为10体积％的步骤; 去除风味并加入糖，葡萄糖，糊精或寡糖和柠檬酸，苹果酸，琥珀酸，乳酸或乙酸的步骤; 在-5℃下冷却; 在13°C-15°C和60％湿度下熟化3个月的步骤。

5. 发明授权

KR100988378B1 산돌배 증류주 제조 방법 有权
标题翻译：使用野生梨的分离酒精的制造方法
公开(公告)号：KR100988378B1
公开(公告)日：2010-10-18
申请号：KR1020090120861
申请日：2009-12-08
申请人： 인제군 , 옥철호 , 이득성 , 강태호
发明人： 옥철호 , 이득성 , 강태호
IPC分类号： C12G3/04 , C12G3/02 , C12G3/12 , C12H1/07
CPC分类号： C12G3/04 , C12G3/02 , C12G3/12 , C12H1/063
摘要： PURPOSE: A method for manufacturing wild pear distilled spirit is provided to ensure excellent preference and flavor. CONSTITUTION: A method for manufacturing wild pear distilled spirit comprises: a step of washing selected wild pear and pulverizing and juicing; a step of adding saccharide and mixed acid to adjust sweetness and acidity; a step of isolating partial fruit juice and inoculating fermentation yeast to obtain crude liquor; a step of inoculating crude liquor to the wild pear juice to prepare wild pear fermented liquor; a step of removing sediment and filtering; a step of maturing and fermenting; and a step of heating the liquid and cooling and filtering.
摘要翻译：目的：提供一种制造野梨蒸馏酒的方法，以确保优异的味道和味道。构成：制造野梨蒸馏酒的方法包括：洗涤选择的野梨和粉碎和榨汁的步骤; 添加糖和混合酸以调节甜度和酸度的步骤; 隔离部分果汁并接种发酵酵母获得粗液的步骤; 将粗液接种到野梨汁以制备野梨发酵液的步骤; 去除沉淀物和过滤的一个步骤; 成熟和发酵的一步; 以及加热液体并进行冷却和过滤的步骤。

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