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1. 发明公开

KR1020110057810A 자색고구마를 이용한 막걸리 제조방법 无效
标题翻译：制作方法为紫菜甜菜
公开(公告)号：KR1020110057810A
公开(公告)日：2011-06-01
申请号：KR1020090114371
申请日：2009-11-25
申请人： 영농조합법인 고운 , 한국국제대학교 산학협력단
发明人： 정영철 , 황영정 , 하인수 , 최준민 , 조성진 , 서천성 , 정혜광 , 황용필
IPC分类号： C12G3/04 , C12G3/02 , C12H1/12
CPC分类号： C12G3/04 , C12G3/02 , C12H1/12
摘要： PURPOSE: A method for manufacturing Makkoli using purple sweet potatoes is provided to save production cost and to improve functionality and preference. CONSTITUTION: A method for manufacturing Makkoli using purple sweet potatoes comprises: a step of drying and crushing purple sweet potatoes(S10); a step of extracting anthocyanine from purple sweet potatoes; a step of drying and pulverizing remaining extracted cake(S20); a step of mixing the purple sweet potato powder and extracted cake powder and performing thermal treatment;(S30) a step of adding 0.2-0.5 weight% of white nuruk to the rice and culturing 35°C-45°C for 45-55 hours to prepare bred yeast(S40); a step of adding 0.2-0.1 weight% of yeast to the bred yeast and culturing at 25°C-30°C for 4-8 days to prepare a distiller's grain(S50); a step of mixing the distiller's grain with 5-10 times volume of water and fermenting at 20°C-27°C for 8-12 days(S60); and a step of filtering(S70).
摘要翻译：目的：提供使用紫薯制作Makkoli的方法，以节省生产成本并改善功能和偏好。构成：使用紫色甘薯制造Makkoli的方法包括：干燥和粉碎紫色甘薯的步骤（S10）; 从紫薯中提取花青素的步骤; 干燥和粉碎剩余提取块的步骤（S20）; 将紫色甘薯粉末和提取的蛋糕粉末混合并进行热处理的步骤;（S30）向大米中加入0.2-0.5重量％的白菜，并在35℃-45℃培养45-55小时的步骤准备繁殖酵母（S40）; 向培养的酵母中添加0.2-0.1重量％的酵母并在25℃-30℃下培养4-8天以制备蒸馏谷物的步骤（S50）; 将蒸馏酒的颗粒与5-10倍体积的水混合并在20℃-27℃下发酵8-12天的步骤（S60）; 和滤波步骤（S70）。

2. 发明公开

KR1020100011860A 복분자 아이스와인 및 그 제조방법 失效
标题翻译：来自韩国RASPBERRY的制作工艺及其制造工艺
公开(公告)号：KR1020100011860A
公开(公告)日：2010-02-03
申请号：KR1020080073809
申请日：2008-07-25
申请人： 영농조합법인 고운
发明人： 정영철 , 강신권 , 황영정 , 전성식 , 최정화 , 하인수
IPC分类号： C12G3/02 , C12G3/04 , C12H1/22
CPC分类号： C12G3/02 , C12G3/04 , C12H1/22
摘要： PURPOSE: A Rubus coreanus miquel ice wine is provided to maintain taste and flavor of the Rubus coreanus miquel and ensure high sweetness. CONSTITUTION: A method for producing Rubus coreanus miquel ice wine comprises: a step of collecting Rubus coreanus miquel fruits and removing moisture; a step of freezing Rubus coreanus miquel at -40 to -20°C for one to three months to remove moisture from the Rubus coreanus miquel; a step of thawing the Rubus coreanus miquel at 0 to 4°C; a step of adding sucrose to adjust sweetness of Rubus coreanus miquel at 30 to 35 Brix; a step of fermenting at low temperature to containing 14-18% of alcohol; a step of stirring fermentation liquid at -5 to -3°C to obtain organic acid slurry; a step of centrifuging the organic acid slurry to remove organic acid; and a step of maturing the organic acid-removed fermentation liquid at 10 to 15°C for six months.
摘要翻译：目的：提供红薯木葡萄酒，以保持木薯的味道和味道，确保高甜度。构成：一种生产赤霞珠冰酒的方法，包括：收集芦苇果实并除去水分的步骤; 在-40至-20℃下将芦苇冻结一至三个月以从Rubus coreanus miquel中除去水分的步骤; 在0至4℃下解冻Rubus coreanus miquel的步骤; 在30〜35白利糖度下加入蔗糖以调节木瓜的甜度的步骤; 在低温下发酵以包含14-18％的醇的步骤; 在-5至-3℃下搅拌发酵液以获得有机酸浆液的步骤; 离心有机酸浆以除去有机酸的步骤; 以及将有机酸去除的发酵液在10〜15℃熟化6个月的步骤。

3. 发明公开

KR1020110057809A 연잎 막걸리 제조방법 无效
标题翻译：莲子叶片的制造方法
公开(公告)号：KR1020110057809A
公开(公告)日：2011-06-01
申请号：KR1020090114369
申请日：2009-11-25
申请人： 영농조합법인 고운
发明人： 정영철 , 황영정 , 하인수 , 최준민 , 추수진 , 조성진 , 심의록 , 유지민
IPC分类号： C12G3/04 , C12G3/02 , C12H1/07
CPC分类号： C12G3/04 , C12G3/02 , C12H1/063
摘要： PURPOSE: A method or manufacturing lotus Makkoli is provided to ensure the flavor and taste of lotus leaf and to improve preference. CONSTITUTION: A method for manufacturing lotus Makkoli(white rice wine) comprises: a step of drying and pulverizing lotus leaves(S10); a step of performing thermal treatment at 75°C-100°C for 55-90 minutes for saccharification of lotus leaves(S20); a step of adding 0.2-0.5 weight% of white nuruk and mixing; a step of culturing at 35°C-45°C for 45-55 hours to prepare bred yeast;(S30) a step of adding 0.2-0.1 weight% of yeast and culturing at 25°C-30°C for 4-8 days to prepare distiller's grain(S40); a step of performing thermal treatment of non-glutinous rice at 80°C-105°C for 25-40 minutes for saccharifying and cooling(S50); a step of mixing lotus leaf powder, saccharified non-glutinous rice, and distiller's grain and fermenting at 20°C-27°C for 8-12 days(S60); and a step of filtering(S70).
摘要翻译：目的：提供一种方法或制造莲花Makkoli，以确保莲花的风味和味道，并改善偏好。构成：一种生产莲花马克利（白米酒）的方法包括：将莲子叶干燥和粉碎的步骤（S10）; 在75℃〜100℃下进行热处理55-90分钟以进行莲子的糖化处理（S20）。加入0.2-0.5重量％的白色护理和混合的步骤; 在35℃〜45℃下培养45-55小时以制备育种酵母的步骤;（S30）添加0.2-0.1重量％酵母并在25℃-30℃下培养4-8的步骤日子准备酒糟（S40）; 在80℃-105℃下进行非糯米热处理25-40分钟进行糖化和冷却的步骤（S50）; 混合莲叶粉末，糖化非糯米和蒸馏谷物并在20℃-27℃下发酵8-12天的步骤（S60）; 和滤波步骤（S70）。

4. 发明授权

KR101052987B1 복분자 아이스와인 및 그 제조방법 失效
标题翻译： Bokbunja冰酒及其制造方法
公开(公告)号：KR101052987B1
公开(公告)日：2011-07-29
申请号：KR1020080073809
申请日：2008-07-25
申请人： 영농조합법인 고운
发明人： 정영철 , 강신권 , 황영정 , 전성식 , 최정화 , 하인수
IPC分类号： C12G3/02 , C12G3/04 , C12H1/22
摘要： 본 발명은 복분자를 재료로 하는 복분자 아이스와인 및 그 제조방법에 관한 것으로서, 당도가 높고 검붉은 색을 띠고 있는 충분히 성숙된 복분자 열매를 채취한 후 이를 -20℃ ∼ -40℃까지 급냉시켜 복분자 특유의 맛과 향이 손실되는 것을 최소화한 후 이를 해동하여 압착한 복분자 진액에 당을 가하여 30∼35브릭스의 가당액을 얻은 후 이에 내당성 효모를 접종하여 15∼17℃에서 발효를 시킨 후 이를 다시 -3 ∼ -5 ℃로 냉각시켜 유기산을 제거하여 복분자 특유의 향과 맛이 살아 있는 복분자 아이스와인 및 그 제조방법에 관한 것이다.
복분자, 와인, 아이스와인
摘要翻译：本发明涉及一种冰覆盆子酒及其制造方法为覆盆子的材料，随后被带到插田泡的足够成熟果实与暗红色调高糖含量它淬火至-20℃〜-40℃覆盆子独特所得到的口感和风味的溶液后加糖30-35的白利糖度加入到各在后覆盆子香精压缩到提取它们在这个帖子酵母的可行性在发酵15〜17℃再次接种该丢失最小 - 3〜5占用以去除有机酸以保持荆棘特有的香味和味道，以及生产它的方法。

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