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1. 发明公开

KR1020120074998A 찰옥수수 전통약주 및 그의 제조방법 有权
标题翻译：来自芒果的传统米酒及其制作方法
公开(公告)号：KR1020120074998A
公开(公告)日：2012-07-06
申请号：KR1020100137000
申请日：2010-12-28
申请人： 괴산군
发明人： 김도완 , 안정좌
IPC分类号： C12G3/02 , C12G3/04 , C12G3/06 , C12H1/02
CPC分类号： C12G3/02 , C12G3/06 , C12H1/02
摘要： PURPOSE: A method for making traditional yakju containing glutinous corn is provided to improve flavor and color of the traditional yakju and to improve storage stability and functionality. CONSTITUTION: A method for making traditional yakju containing glutinous corns comprises: a step of selecting and pulverizing the glutinous corns and roasting glutinous corn powder; a step of inoculating seed malt and adding purified water and Saccharomyces cerevisiae; a step of fermenting to prepare rice-wine mash; a step of steaming rice and the roasted glutinous corn powder and adding the mixture together with purified water to the rice-wine mash; and a step of mashing, fermenting, maturing, and filtering the prepared wine.
摘要翻译：目的：提供含有糯玉米的传统牦牛的方法，以改善传统牦牛的风味和色泽，提高贮藏稳定性和功能。构成：制作含有糯米的传统牦牛的方法，包括：选择和粉碎糯玉米和焙烧糯玉米粉的步骤; 接种种子麦芽并加入纯化水和酿酒酵母的步骤; 发酵制作米酒醪的一步; 蒸米饭和烤糯玉米粉的步骤，并将混合物与纯净水一起加入米酒中; 以及糖化，发酵，熟化和过滤制备的葡萄酒的步骤。

2. 发明公开

KR1020100084803A 보리수와인 및 그 제조방법 有权
标题翻译： ELAEGNACEE葡萄酒及其制造工艺
公开(公告)号：KR1020100084803A
公开(公告)日：2010-07-28
申请号：KR1020090004134
申请日：2009-01-19
申请人： 양평군
发明人： 박소영 , 김삼현
IPC分类号： C12G3/02 , C12G3/04 , C12H1/02
CPC分类号： C12G3/02 , C12G3/04 , C12H1/02
摘要： PURPOSE: A method for manufacturing Ficus Religiosa wine using Ficus Religiosa fruit and pear is provided to simply takein effective ingredient of the Ficus Religiosa fruit and to enhance consumption of consumer. CONSTITUTION: A method for manufacturing Ficus Religiosa wine comprises: a step of Ficus Religiosa fruit, pear, sugar, sulfite, yeast, purified water, and sorbic acid salt; a step of pulverizing pear and Ficus Religiosa fruits and adding sulfite; a step of adding sugar and purified waterk to the mixture of Ficus Religiosa fruits and pear to obtain Ficus Religiosa extract having sweetness of 24-35°Brix and specific gravity of 1.090-1.140; a step of placing Ficus Religiosa extract for 2-3 hours; a step of spraying Ficus Religiosa extract to the surface of yeast solution; a step of fermenting and filtering; a step of pressing fermented Ficus Religiosa extract and filtering; a step of maturing and placing Ficus Religiosa wine for 28-32 days; and a step of maturing again and packing.
摘要翻译：目的：使用Ficus Religiosa水果和梨制造榕属宗教葡萄酒的方法是为了简单地吸取榕属的有效成分，并提高消费者的消费。构成：榕属宗教葡萄酒的制造方法包括：榕树果实，梨，糖，亚硫酸盐，酵母，净化水和山梨酸盐的步骤; 粉碎梨和榕属的水果和添加亚硫酸盐的步骤; 向榕树梨和梨的混合物中加入糖和纯净水的步骤，获得具有24-35°白利糖度和比重为1.090-1.140的甜度的榕属宗a提取物; 将Ficus Religiosa提取物放置2-3小时的步骤; 将榕属宗教提取物喷洒到酵母溶液表面的步骤; 发酵和过滤的一个步骤; 压榨发酵的榕属提取物和过滤的步骤; 成熟和放置Ficus Religiosa葡萄酒28-32天的步骤; 并再次成熟并包装。

3. 发明公开

KR1020090027546A 와인(맑은 와인) 无效
标题翻译：空值
公开(公告)号：KR1020090027546A
公开(公告)日：2009-03-17
申请号：KR1020070093355
申请日：2007-09-12
申请人： 김태선
发明人： 김태선
IPC分类号： C12H1/02 , C12H1/12 , C12G1/00
CPC分类号： C12H1/02 , C12G1/00 , C12H1/12
摘要： A method for manufacturing transparent and clear wine is provided to increase transparency of the wine and to improve quality of the wine. A method for manufacturing transparent and clear wine includes steps of: washing, crushing fruit and manufacture a crude wine; fermenting it and manufacturing fermented wine of which percentage of alcohol is adjusted; aging the wine; and removing residue from the wine by filtrating impurities of the matured wine by using charcoal.
摘要翻译：提供透明和透明葡萄酒的制造方法，以提高葡萄酒的透明度和提高葡萄酒的品质。制造透明和透明葡萄酒的方法包括以下步骤：洗涤，破碎水果并制造粗酒; 发酵并制造调整酒精百分比的发酵酒; 老化酒并通过使用木炭过滤成熟葡萄酒的杂质从葡萄酒中除去残留物。

4. 发明授权

KR101128011B1 액체 제품의 처리 및 정화 장치 失效
公开(公告)号：KR101128011B1
公开(公告)日：2012-03-29
申请号：KR1020097018988
申请日：2008-03-06
申请人： 오브체스트보 에스 오그라니체노이 오트베트스트베노스티주 “유로스탄다르트”
发明人： 키스테레브,발레리에브게니에비치 , 제르데브,파벨드미트리에비치
IPC分类号： B65D81/24 , B01D35/02 , B65D51/24 , B65D47/06
CPC分类号： C12H1/02 , B67D1/0425 , B67D1/0887 , B67D2001/0097 , B67D2001/0098 , B67D2001/0493 , B67D2210/00007 , C02F1/002 , C02F2201/006 , C02F2307/02
摘要： 본 발명은 실질적으로 증류주 산업에 관한 것이다. 본 발명의 장치는 보틀 넥부에 고정되는 필터 및 바디를 갖는 카트리지(3)와, 상기 보틀 내에 공기를 공급하는 수동식 펌프(10)를 포함한다.

5. 发明授权

KR101042276B1 흑마늘 막걸리 제조방법 有权
标题翻译：用于制造黑加拿大的方法
公开(公告)号：KR101042276B1
公开(公告)日：2011-06-17
申请号：KR1020100062439
申请日：2010-06-30
申请人： (재)남해마늘연구소
发明人： 성낙주 , 신정혜 , 강민정 , 김경민 , 조계만
IPC分类号： C12G3/04 , C12G3/06 , C12G3/02 , C12H1/02
CPC分类号： C12G3/06 , C12G3/02 , C12H1/02
摘要： PURPOSE: A method for manufacturing Makkoli using black garlic is provided to ensure functionality and preference and to enhance consumer's health. CONSTITUTION: A method for manufacturing Makkoli containing black garlic comprises: a step of adding 10-15brix of black garlic extract to prepare steamed rice cake containing black garlic; a step of mixing 50-60 weight parts of nuruk and 0.1-50 weight parts of yeast to 100 weight parts of water and maturing at 15-25°C for 1-2 days; a step of 70-90 weight parts of matured mixture, 5-20 weight parts of nuruk, and 200-250 weight parts of water to 100 weight parts of steamed rice cake containing black garlic and maturing at 20-30°C for 10-15 days; and a step of precipitating Makkoli and separating supernatant.
摘要翻译：目的：提供使用黑蒜制造Makkoli的方法，以确保功能和偏好，并提高消费者的健康。构成：含有黑蒜的Makkoli生产方法包括：加入10-15brix的黑蒜提取物，制备含黑蒜的蒸饼; 将50-60重量份的育苗和0.1-50重量份酵母混合到100重量份的水中并在15-25℃熟化1-2天的步骤; 70-90重量份成熟混合物，5-20重量份保鲜剂和200-250重量份水至100重量份含有黑蒜的蒸米饼并在20-30℃熟化10分钟， 15天; 和沉淀Makkoli并分离上清液的步骤。

6. 发明公开

KR1020000022248A 가교결합된 탄닌/무기 산화물 복합물 无效
标题翻译：交联鞣剂/含氧化合物
公开(公告)号：KR1020000022248A
公开(公告)日：2000-04-25
申请号：KR1019980710668
申请日：1997-06-13
申请人： 더블유. 알. 그레이스 앤드 캄파니-콘
发明人： 미코스데메트리우스
IPC分类号： C08H99/00
CPC分类号： C08H99/00 , C12H1/02
摘要： PURPOSE: Epoxy polymerized tannin/inorganic oxide composite particles are provided by polymerizing the tannin on inorganic oxide particles with a cross linking agent, without filtration disadvantages of the associated tannin. CONSTITUTION: Granular composites which is formed with an epoxypolymerized tannin/inorganic oxide composite on inorganic oxide particles comprise: a composite including a tannin copolymer containing approximately 1 to 35 weight percent, based on the dry weight of the inorganic oxide particles; a composite which is selected from a group which silica oxide is formed with a silica gel, sedimented silica, silica alumina, alkaline earth silicate, acid-treated clay, diatomaceous earth, and the mixtures thereof; a composite which silica oxide is a silica gel; a composite including silica oxide particles further with the epoxypolymerized tannin/inorganic oxide composite particles; a composite which a cross linking component exists with approximately 10 to 60 weight percent, based on the weight of the tannin; and a composite which the cross linking component exists approximately 20 to 40 weight percent based on the weight of the tannin; a composite which the cross linking component is C4 to C12 diglycidyl ether.
摘要翻译：目的：环氧聚合单宁/无机氧化物复合颗粒是通过将无机氧化物颗粒上的单宁与交联剂聚合而提供的，没有相关单宁的过滤缺点。构成：在无机氧化物颗粒上用环氧聚合单宁/无机氧化物复合物形成的颗粒状复合物包括：基于无机氧化物颗粒的干重计含有约1至35重量％的单宁共聚物的复合材料; 选自二氧化硅用硅胶，沉淀二氧化硅，二氧化硅氧化铝，碱土金属硅酸盐，酸处理粘土，硅藻土及其混合物形成的组的复合材料; 二氧化硅是硅胶的复合体; 包含二氧化硅颗粒的复合材料与环氧聚合的单宁/无机氧化物复合颗粒进一步; 基于单宁重量，交联组分存在约10至60重量％的复合材料; 和交联成分以单宁重量计约20〜40重量％的复合物; 交联成分为C4〜C12二缩水甘油醚的复合物。

7. 发明公开

KR1020110105018A 오디 막걸리 제조방법 有权
标题翻译： MULBERRY MAKGEOLLI制造方法
公开(公告)号：KR1020110105018A
公开(公告)日：2011-09-26
申请号：KR1020100024008
申请日：2010-03-18
申请人： 박동균
发明人： 박동균
IPC分类号： C12G3/04 , C12G3/02 , C12H1/02
CPC分类号： C12G3/04 , C12G3/02 , C12H1/02
摘要： 본 발명은 오디막걸리 제조방법에 관한 것으로 상세히는 오디와 녹차, 감초를 포함하는 오디막걸리의 제조방법에 관한 것으로 전분원료로 쌀 100중량부에 대하여, 오디 0.7중량부, 녹차 0.3중량부, 감초 0.5중량부를 포함하는 것을 특징으로 녹차잎의 사용량이 많을수록 침출 효과가 우수하나, 폴리페놀의 성분에 의해서 지나친 떫은맛과 색상으로 인하여 오디주의 이미지를 저해하는 관계로 본 발명에서는 오디와 녹차의 혼합을 조화시키는 혼합물로 한방에서 모든 약재의 독성을 조화시켜서 약효가 잘 나타나게 하는 감초를 소량 첨가시켜, 특히 오디와 녹차의 조화를 유도하여 유통 기간중 효모를 비롯한 각종 균이 살아 발효가 계속 진행되기 때문에 산패되기 쉬운 막걸리의 단점을 보완하고 감초의 플라보노이드 성분과 항염.이뇨, 동맥경화와 같은 기능성이 함유되게 하는 오디 막걸리 제조방법에 관한 것이다.

8. 发明公开

KR1020080111616A 모주 제조 방법과 그의 저장성 부여 방법 无效
标题翻译： MOJU的制造方法及其保存处理方法
公开(公告)号：KR1020080111616A
公开(公告)日：2008-12-24
申请号：KR1020070059784
申请日：2007-06-19
申请人： 원광대학교산학협력단
发明人： 김중만 , 황호선
IPC分类号： C12H1/02 , C12G3/02 , C12G3/04
CPC分类号： C12H1/02 , C12G3/02 , C12G3/04
摘要： A manufacturing method of moju and a method for imparting preservation propertyare provided to maximize the extraction effect of herbal medicine materials without the loss of ethyl alcohol in makkoli. A manufacturing method of moju comprises a step for putting makkoli or makkoli mash in a heating distillation reflux type manufacturing device and diluting the alcohol concentration to be about 2 % (v/v) level; a step for putting the muscovado sugar and leaving it at 30‹CŒ1 for 20~30 minutes; and a step for adding ginseng, cinnamomi cortex, zingiberis Rhizoma crudus and zizyphi fructus, heating it at 95~100‹C for 1~2 hour and filtering it.
摘要翻译：提供moju的制造方法和赋予保存性的方法，以使草药的提取效果最大化，而不会在makkoli中失去乙醇。一种制动方法包括将马克利或麦克里洛糖浆置于加热蒸馏回流式制造装置中并将醇浓度稀释至约2％（v / v）的步骤; 将麦芽糖放入30℃保持30分钟; 加入人参，肉桂皮质，姜黄，枸杞子，加热95〜100℃1〜2小时，过滤。

9. 发明公开

KR1020060096760A 요트르트 발효 주 无效
标题翻译：酸奶发酵酒
公开(公告)号：KR1020060096760A
公开(公告)日：2006-09-13
申请号：KR1020050017495
申请日：2005-03-03
申请人： 박영고
发明人： 박영고
IPC分类号： C12G3/02 , C12G3/00
CPC分类号： C12G3/02 , A23C9/123 , C12G3/04 , C12G3/08 , C12H1/02
摘要： 요크르트(1,000cc)와 효모(1,5-3.0g)와 누룩(4,0-8.0g)을 혼합하여 20°-25°C에서 양조 조에 방치하면서 처음 3일간은 조석으로 교반하여 7일 후에는 발효가 완성되는 요크르트 발효주

10. 发明公开

KR1020040080395A 물이나 음료수 또는 술 또는 우유속에 함유된 비중이 가벼운 유해물질성 유체들을 제거 할 때에 사용하는 유체제거용 도구를 구성하는 방법과 이렇게 구성되는 유체제거용 도구를 이용하여 물과 음료수 또는 술이나 우유등을 제조하는 방법과 이 방법을 이용하여 만든 도구들을 이용하여 영업하는 영업 방법 无效
标题翻译：从水，饮料，葡萄酒或牛奶中去除浮动材料的装置和方法
公开(公告)号：KR1020040080395A
公开(公告)日：2004-09-18
申请号：KR1020040059555
申请日：2004-07-29
申请人： 한상관
发明人： 한상관
IPC分类号： C12H1/02 , C12H1/12
CPC分类号： C12H1/02 , C12H1/12
摘要： PURPOSE: A device for removing floating materials from water, drinks, wine or milk, and a method for preparing water, drinks, wine or milk using the same device are provided, thereby effectively removing floating materials such as harmful materials from water, drinks, wine or milk and consequently improving stability and quality of water, drinks, wine or milk. CONSTITUTION: The device for removing floating materials from water, drinks, wine or milk comprises a cylindrical shaped bar(14) and a cylindrical shaped bar grip(15) having a wider diameter than the cylindrical shaped bar(14) for inhibiting dropping of the device into a vessel or bottle containing water, drinks, wine or milk. The method for removing floating materials from water, drinks, wine or milk comprises inserting the device into water, drinks, wine or milk within a vessel or bottle to overflow the floating materials.
摘要翻译：目的：提供一种用于从水，饮料，葡萄酒或牛奶中除去浮质的装置，以及使用相同装置制备水，饮料，葡萄酒或牛奶的方法，从而有效地从水，饮料，葡萄酒或牛奶，从而提高水，饮料，葡萄酒或牛奶的稳定性和质量。构成：用于从水，饮料，葡萄酒或牛奶中去除浮动材料的装置包括圆柱形棒（14）和具有比圆柱形棒（14）更宽的直径的圆柱形棒把手（15），用于抑制装置装入含有水，饮料，葡萄酒或牛奶的容器或瓶子中。从水，饮料，葡萄酒或牛奶中去除浮动材料的方法包括将装置插入容器或瓶子内的水，饮料，葡萄酒或牛奶中以溢出浮动材料。

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