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1. 发明公开

KR1020030070800A 이중으로 미세캡슐화된 유산균 함유 우유 또는 유제품의제조방법 无效
标题翻译：含双糖微晶乳酸菌的乳制品的制备方法
公开(公告)号：KR1020030070800A
公开(公告)日：2003-09-02
申请号：KR1020020010342
申请日：2002-02-26
申请人： 주식회사 국순당 , 장판식
发明人： 김계원 , 장판식 , 조계봉
IPC分类号： A23C9/123
摘要： PURPOSE: Provided is a method for preparation of dairy products containing bilayered microencapsulated lactic acid bacteria, thereby reducing costs for production of the dairy product and for facilities therefor, preventing the dairy product from secondary contamination during storage and distribution, and increasing work efficiency. CONSTITUTION: A method for preparation of dairy products containing bilayered microencapsulated lactic acid bacteria comprises the steps of: a first W/O type emulsion by coating lactic acid bacteria with lipid; preparing a second W/O/W type emulsion by adding a water soluble solution containing dissolved and dispersed polysaccharide and protein to the first W/O emulsion and followed by homogenization; high pressure spraying the mixed emulsion to a dairy product; and stabilizing the dairy product at low temperature of 0-10 deg.C.
摘要翻译：目的：提供含有双层微囊化乳酸菌的乳制品的制备方法，从而降低乳制品生产成本及其设备的成本，防止乳制品在储存和分配过程中二次污染，提高工作效率。构成：含有双层微囊化乳酸菌的乳制品的制备方法包括以下步骤：通过用脂质涂覆乳酸菌的第一W / O型乳液; 通过向第一W / O乳液中加入含有溶解和分散的多糖和蛋白质的水溶性溶液并随后进行均化制备第二种W / O / W型乳液; 将混合乳液高压喷洒到乳制品中; 并在0-10℃的低温下稳定乳制品。

2. 发明公开

KR1020030070798A 다당류 및 단백질 물질로 미세캡슐화된 지용성 항산화제및 그의 제조 방법 无效
标题翻译：用多糖和蛋白质微胶囊化的可溶性抗氧化剂及其制备方法
公开(公告)号：KR1020030070798A
公开(公告)日：2003-09-02
申请号：KR1020020010340
申请日：2002-02-26
申请人： 주식회사 국순당 , 장판식
发明人： 김계원 , 장판식 , 조계봉
IPC分类号： B01J13/02
CPC分类号： A61K9/5089 , A23L29/00 , A23V2300/00 , A61K9/5036 , A61K9/5052
摘要： PURPOSE: A preparation method of lipid soluble antioxidant microencapsulated with polysaccharides and proteins, microencapsules containing the lipid soluble antioxidant produced by the method, and a medical, nutritious or sitological composition containing the microencapsulated lipid soluble antioxidant prepared by the method are provided. CONSTITUTION: The preparation method of lipid soluble antioxidant microencapsulated with polysaccharides and proteins comprises a step (a) of mixing food emulsifier with an aqueous solution in which polysaccharides and proteins are dispersed to a certain concentration, heating and sterilizing the mixture, and preparing a transparent aqueous solution by maintaining temperature of the heated and sterilized mixture to 40 to 60 deg.C; a step (b) of preparing an emulsion by mixing the solution using homogenizer after adding fatty solution in which lipid soluble antioxidant is dissolved to the aqueous solution prepared in the step (a); a step (c) of preparing suspension containing microcapsules by spraying the emulsion prepared in the step (b) onto water having a temperature of 5 to 25 deg.C at high pressure; and a step (d) of improving stability of coating material by storing the suspension prepared in the step (c) at a low temperature range of 0 to 4 deg.C, wherein the lipid soluble antioxidant is selected from the group consisting of retinol or derivatives thereof, α-tocopherol, β-tocopherol, γ-tocopherol, and mixture thereof.
摘要翻译：目的：提供用多糖和蛋白质微囊化的脂溶性抗氧化剂的制备方法，该方法含有通过该方法生产的脂溶性抗氧化剂的微胶囊，以及含有通过该方法制备的微胶囊化脂溶性抗氧化剂的医药，营养或组织学组合物。构成：用多糖和蛋白质包封的脂溶性抗氧化剂的制备方法包括将食品乳化剂与多糖和蛋白质分散到一定浓度的水溶液混合的步骤（a），加热和灭菌混合物，并制备透明将加热灭菌的混合物的温度保持在40〜60℃; 在将脂溶性抗氧化剂溶解于步骤（a）中制备的水溶液中的脂肪溶液加入之后，使用均化器混合溶液来制备乳液的步骤（b）通过将步骤（b）中制备的乳液在高压下喷雾到温度为5至25℃的水中制备含有微胶囊的悬浮液的步骤（c）以及步骤（d），其通过将步骤（c）中制备的悬浮液储存在0至4℃的低温范围内来改善涂料的稳定性，其中所述脂溶性抗氧化剂选自视黄醇或衍生物，α-生育酚，β-生育酚，γ-生育酚及其混合物。

3. 发明公开

KR1020030070799A 지방질, 다당류 및 단백질에 의하여 2중으로 미세캡슐화된유산균 제품의 제조방법 无效
标题翻译：制备含有酸性细菌的双层微囊藻的方法
公开(公告)号：KR1020030070799A
公开(公告)日：2003-09-02
申请号：KR1020020010341
申请日：2002-02-26
申请人： 주식회사 국순당 , 장판식
发明人： 김계원 , 장판식 , 조계봉
IPC分类号： A23C9/123
摘要： PURPOSE: Provided is a method for preparation of bilayered microcapsules containing lactic acid bacteria by using lipid, polysaccharide and protein. The prepared product has storage stability at 40 deg.C and is removed from an unpleasant taste and flavor. CONSTITUTION: A method for preparation of bilayered microcapsules containing lactic acid bacteria comprises the steps of: preparing a first W/O type of emulsion by coating lactic acid bacteria with lipid; preparing a second W/O emulsion by adding a water soluble solution containing dissolved and dispersed polysaccharide and protein to the first W/O emulsion and followed by homogenization; preparing suspension by high pressure spraying the mixed emulsion to water of 5-25 deg.C; and stabilizing the suspension at low temperature of 0-4 deg.C.
摘要翻译：目的：提供通过使用脂质，多糖和蛋白质制备含有乳酸菌的双层微胶囊的方法。制备的产品在40摄氏度下具有储存稳定性，并从不愉快的味道和风味中除去。构成：含有乳酸菌的双层微胶囊的制备方法包括以下步骤：通过用脂质包被乳酸菌制备第一种W / O型乳液; 通过向第一W / O乳液中加入含有溶解且分散的多糖和蛋白质的水溶性溶液并随后进行均化制备第二W / O乳液; 通过高压喷雾混合乳液至5-25℃的水中制备悬浮液; 并在0-4℃的低温下稳定悬浮液。

4. 发明公开

KR1020030085954A 활성건조 효모 및 캡슐화된 유산균을 함유한 신개량 누룩및 이를 이용한 전통주의 제조방법 无效
标题翻译：含有主动干果和含酸乳酸菌的改良牛肉（捣碎米）及其制造传统米酒的方法
公开(公告)号：KR1020030085954A
公开(公告)日：2003-11-07
申请号：KR1020020024274
申请日：2002-05-02
申请人： 주식회사 국순당
发明人： 김계원 , 신우창 , 오윤희 , 조계봉 , 손순기
IPC分类号： C12G3/02
摘要： PURPOSE: Improved Nuruk(malted rice) containing active dried-yeasts and encapsulated lactic acid bacteria and a method for manufacturing traditional rice wine using the same Nuruk are provided, thereby improving the taste and productivity of the traditional rice wine. CONSTITUTION: A method for manufacturing improved Nuruk(malted rice) comprises the steps of: (a) inoculating fungi having amylase and protease activity into the steamed crude Nuruk materials, pre-culturing the mixture and shaping the pre-cultured Nuruk; (b) culturing the shaped Nuruk in a cultivation room and pulverizing the cultured Nuruk; and (c) adding encapsulated lactic acid bacteria or active dried-yeasts or yeast spores into the pulverized Nuruk and drying the mixture in a hot-air dryer, wherein the fungi include Rhizopus sp. KSD-815(KFCC-11279), Aspergillus usamii, and Aspergillus oryzae; the yeast is Saccharomyces cerevisiae; and the lactic acid bacterium is Lactobacillus bulgaricus. A method for manufacturing traditional rice wine comprises using the improved Nuruk containing active dried-yeasts and encapsulated lactic acid bacteria.
摘要翻译：目的：提供含有活性干酵母和包封的乳酸菌的改良Nuruk（麦芽米）和使用同一Nuruk制造传统米酒的方法，从而提高传统米酒的味道和生产力。构成：改良的Nuruk（麦芽米）的制造方法包括以下步骤：（a）将具有淀粉酶和蛋白酶活性的真菌接种到蒸的粗制Nuruk材料中，预培养混合物并成型预培养的Nuruk; （b）在培养室中培养形状的Nuruk，并培养Nuruk; 和（c）将包封的乳酸菌或活性干酵母或酵母孢子加入到粉碎的Nuruk中，并在热空气干燥器中干燥混合物，其中真菌包括根霉属（Rhizopus sp。 KSD-815（KFCC-11279），美国曲霉（Aspergillus usamii）和米曲霉（Aspergillus oryzae）酵母是酿酒酵母; 乳酸菌是保加利亚乳杆菌。制造传统米酒的方法包括使用改良的含有活性干酵母和包囊乳酸菌的Nuruk。

5. 发明公开

KR1020090074312A 탁주의 제조방법 有权
标题翻译：不育米饭的制备方法
公开(公告)号：KR1020090074312A
公开(公告)日：2009-07-07
申请号：KR1020080000054
申请日：2008-01-02
申请人： 주식회사 국순당
发明人： 배중호 , 김계원 , 손순기 , 박선영 , 김기원
IPC分类号： C12G3/02 , C12G3/08
CPC分类号： C12G3/02 , C12G3/08
摘要： A method for manufacturing coarse liquor, which maintains the concentration of sugar, prevents over-fermentation, and controls the generation amount of the carbon gas is provided. A method for manufacturing coarse liquor comprises: a step of fermenting starch raw material which is not steamed using yeast to obtain ferment; a step of adding water and yeast and brewing; a step of homogenizing the materials; a step of heating the homogenized material and deactivating the saccharification enzyme; and a step of adding water, saccharide and yeast. The method further comprises a step of adding water and starch raw material and dipping. The heating the homogenized material is to heat treating at 60-80°C for 10-30 seconds.
摘要翻译：提供了保持糖浓度的粗液的制造方法，防止过度发酵，并且控制碳气的产生量。制造粗液的方法包括：使用酵母不蒸发以获得发酵的淀粉原料的发酵步骤; 添加水和酵母并酿造的步骤; 材料均质化的步骤; 加热均质材料并使糖化酶失活的步骤; 并加入水，糖和酵母的步骤。该方法还包括加入水和淀粉原料并浸渍的步骤。加热均质材料是在60-80℃下加热处理10-30秒。

6. 发明授权

KR100936994B1 탁주의 제조방법 有权
标题翻译：未精制米酒的制备方法
公开(公告)号：KR100936994B1
公开(公告)日：2010-01-18
申请号：KR1020080000054
申请日：2008-01-02
申请人： 주식회사 국순당
发明人： 배중호 , 김계원 , 손순기 , 박선영 , 김기원
IPC分类号： C12G3/02 , C12G3/08
摘要： 본 발명은 탁주의 제조방법 및 그 방법에 의해 제조된 탁주에 관한 것으로, 상세하게는 본 발명은 입국 또는 누룩을 사용하여 증자 또는 무 증자된 전분질 원료를 발효시켜 주모(酒母)를 제조하는 단계; 상기 제조된 주모에 물 및 누룩을 첨가하여 담금하는 단계; 상기 담금된 원료를 균질화하는 단계; 상기 균질화된 원료를 열처리하여 당화효소를 실활시키는 단계; 상기 제조된 원료에 물, 당류(糖類) 및 효모를 첨가하여 추가 발효시키는 단계를 포함하는 것을 특징으로 하는 탁주의 제조방법 및 상기 방법에 따라 제조된 탁주에 관한 것이다. 본 발명에 따른 탁주의 제조방법은 일정한 기간 동안만 발효되도록 하여 유통되는 과정에서 균일한 품질을 유지될 수 있고, 과 발효되지 않으며 탄산가스의 생성량도 적절히 조절될 수 있어 청량감이 유지된 탁주를 제조할 수 있는 효과가 있다.
탁주, 제조방법, 열처리

7. 发明授权

KR100781053B1 고역가 글루코아밀라제를 생산하는 신규한 리조푸스 속 균주 K S D-815 有权
标题翻译：新根霉属 KSD-815生产高活性的葡糖淀粉酶
公开(公告)号：KR100781053B1
公开(公告)日：2007-11-29
申请号：KR1020010053642
申请日：2001-08-31
申请人： 주식회사 국순당
发明人： 김계원 , 신우창 , 오윤희 , 원유미
IPC分类号： C12N1/14
摘要： 본 발명은 기존의 글루코아밀라제 생산 리조푸스 속 균주를 돌연변이원 처리하여 당화력이 극도로 향상된 변이주를 분리선별하고, 이를 알콜 발효에 사용하는 방법에 관한 것으로 무증자 당화력을 가진 글루코아밀라제 역가가 월등히 향상된 본 발명 변이주는 전통주의 생산성 및 풍미를 향상시키는 매우 뛰어난 효과가 있다.
리조푸스 속 균주, 글루코아밀라제, 전통주, 술

8. 发明公开

KR1020030013688A 고품질 술의 제조방법 无效
标题翻译：制造高品质酒精饮料的方法
公开(公告)号：KR1020030013688A
公开(公告)日：2003-02-15
申请号：KR1020010047822
申请日：2001-08-08
申请人： 주식회사 국순당
发明人： 김계원 , 권희숙 , 정도원 , 유재현
IPC分类号： C12G3/02
摘要： PURPOSE: Provided is a process for environmentally friendly manufacturing highly-qualified alcoholic drinks characteristically by adding cellulase during the steeping process to hydrolyze active ingredients of the raw material, thereby improving production yield and decreasing precipitation rate of floating matters. CONSTITUTION: In the process for manufacturing highly-qualified alcoholic drinks by fermenting grains or starch with microorganisms, crude alcohol is characteristically manufactured by adding cellulase to raw material in an amount of 0.1-1% referred to the raw material during the steeping process then followed by fermenting and aging it. Wherein the alcoholic drinks characteristically include medicinal alcoholic drinks, unrefined alcoholic drinks or distilled alcoholic drinks.
摘要翻译：目的：提供一种通过在浸泡过程中加入纤维素酶水解原料活性成分，从而提高生产产量和降低浮质沉淀率的方法，特别是环保制造高素质含酒精饮料。规定：在通过用微生物发酵谷物或淀粉制造高品质含酒精饮料的过程中，通过在浸渍过程中将原料添加到原料中的量为0.1-1％的原料，通过在原料中加入纤维素酶来特征地制造粗醇，然后遵循通过发酵和老化。其中酒精饮料的特征是包括药用酒精饮料，未精制酒精饮料或蒸馏酒精饮料。

9. 发明公开

KR1020010099110A 고역가 글루코아밀라제를 생산하는 신규한 리조푸스 속 균주 K S D-815 有权
标题翻译： NOVEL RHIZOPUS SP。菌株KSD-815生产高活性的谷氨酰胺酶
公开(公告)号：KR1020010099110A
公开(公告)日：2001-11-09
申请号：KR1020010053642
申请日：2001-08-31
申请人： 주식회사 국순당
发明人： 김계원 , 신우창 , 오윤희 , 원유미
IPC分类号： C12N1/14
摘要： 본 발명은 기존의 글루코아밀라제 생산 리조푸스 속 균주를 돌연변이원 처리하여 당화력이 극도로 향상된 변이주를 분리선별하고, 이를 알콜 발효에 사용하는 방법에 관한 것으로 무증자 당화력을 가진 글루코아밀라제 역가가 월등히 향상된 본 발명 변이주는 전통주의 생산성 및 풍미를 향상시키는 매우 뛰어난 효과가 있다.

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