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    • 1. 发明授权
    • 감 타닌 발효액 제조 방법
    • 生产PERSIMMON TANNIN发酵豆的方法
    • KR100943629B1
    • 2010-02-24
    • KR1020090067850
    • 2009-07-24
    • 재단법인나주시천연염색문화재단(주)세노코허북구장홍기
    • 장홍기허북구김경수이재연최정락이동한김선호
    • C12P19/60C09B61/00C12R1/85
    • C12P19/445C09B61/00C12N1/16
    • PURPOSE: A method for producing a large amount of tannin fermentation liquid from unripe persimmon is provided to automatically and serially produce tannin fermentation liquid and tannin powder. CONSTITUTION: A method for producing persimmon tannin fermentation liquid comprises: a first step of putting unripe persimmon in a rotation drum washing machine and washing the persimmon; a second step of pulverizing the persimmon at 0.5-1mm to juice; a third step of collecting supernatant and filtering; a fourth step of heating at 90-110°C for 10 to 20 minutes; a fifth step of stirring juice at 350 rpm and adding Saccharomyces sp. to fermenting at pH 3.3~3.8 and 25~30°C for 3 to 7 days; a sixth step of maturing tannin fermentation liquid at 8-12°C and maturing for 1 to 5 years; a seventh step of collecting supernatant and filtering; an eighth step of storing tannin fermentation liquid; and filling tannin fermentation liquid or spray-drying.
    • 目的:提供从未成熟柿子生产大量单宁发酵液的方法,以自动和连续生产单宁发酵液和单宁粉。 构成:柿子单宁发酵液的生产方法包括:将未成熟柿子放入旋转滚筒洗衣机中并洗涤柿子的第一步; 将柿子粉碎成0.5-1mm的第二步: 收集上清液和过滤的第三步; 在90-110℃下加热10至20分钟的第四步骤; 在350rpm下搅拌果汁的第五步,并加入酵母属(Saccharomyces sp。)。 在pH 3.3〜3.8和25〜30℃下发酵3〜7天; 8-12℃成熟单宁发酵液的第六步,成熟1〜5年; 收集上清液和过滤的第七步; 单宁发酵液储存第八步; 并灌装单宁发酵液或喷雾干燥。
    • 6. 发明公开
    • 염색용 인디고 조성물의 제조방법 및 상기 방법으로 제조된 염색용 인디고 조성물
    • 用于生产靛青组合物的方法,用于由相同方法生产的用于染色和靛蓝组合物
    • KR1020120092244A
    • 2012-08-21
    • KR1020110012156
    • 2011-02-11
    • 재단법인나주시천연염색문화재단
    • 장홍기허북구이승진이재연
    • C09B61/00
    • C09B7/00C09B61/00C09B67/0001
    • PURPOSE: A manufacturing method of an indigo composition is provided to provide an indigo composition preventing fading phenomenon by improving fastness, and having excellent long-term storage stability. CONSTITUTION: A manufacturing method of an indigo composition comprises: a step of dissolving calcium hydroxide or calcium carbonate into water, and obtaining supernatant solution; a step of adding indigo powder into the supernatant solution, and manufacture mixture by mixing the materials; a step of controlling pH to 10-12 by adding pH modifier to the mixture; a step of fermentation by adding a reducing agent and malt to the mixture; and a step of adding an antioxidant and a dispersant into the fermented mixture, and putting mixture into a container, injecting nitrogen gas into the container, and sealing the container.
    • 目的:提供靛蓝组合物的制造方法,以提供通过提高坚牢度防止褪色现象的靛蓝组合物,并且具有优异的长期保存稳定性。 构成:靛蓝组合物的制造方法包括:将氢氧化钙或碳酸钙溶解在水中,得到上清液的工序; 将靛蓝粉末添加到上清液中的步骤,通过混合材料制造混合物; 通过向混合物中加入pH调节剂将pH调节至10-12的步骤; 通过向混合物中加入还原剂和麦芽的发酵步骤; 以及向发酵混合物中加入抗氧化剂和分散剂的步骤,将混合物装入容器中,将氮气注入容器中并密封容器。