KR100790501B1 - Method for preparing of fruit wine containing incubated wild ginseng root - Google Patents

Method for preparing of fruit wine containing incubated wild ginseng root Download PDF

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Publication number
KR100790501B1
KR100790501B1 KR1020070014455A KR20070014455A KR100790501B1 KR 100790501 B1 KR100790501 B1 KR 100790501B1 KR 1020070014455 A KR1020070014455 A KR 1020070014455A KR 20070014455 A KR20070014455 A KR 20070014455A KR 100790501 B1 KR100790501 B1 KR 100790501B1
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South Korea
Prior art keywords
wild ginseng
fruit
fruit wine
root
liquor
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KR1020070014455A
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Korean (ko)
Inventor
장덕수
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(주)충북소주
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Priority to KR1020070014455A priority Critical patent/KR100790501B1/en
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Publication of KR100790501B1 publication Critical patent/KR100790501B1/en
Priority claimed from JP2008026711A external-priority patent/JP2008194040A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The present invention to achieve the above object, the present invention is a step of capturing and capping the wild ginseng cultured root in 0.5 ~ 5% by weight in the bottling process in the fruit wine prepared by leaching the fruit wine or fruit fermented naturally with the alcoholic beverage As a manufacturing method of fruit wine containing wild ginseng culture root, characterized in that it comprises, specifically (a) mixing the ripe fruit and unripe fruit in the ratio of 80:20 and washed with water and then completely remove the water to prepare the fruit Step, (b) putting the prepared fruit in a completely sealed container and the alcoholic beverage having an alcohol concentration of 25-40% and fermented away from light, (c) passing the drunk after passing through the filtration membrane and using a presser Separating ginseng, (h) transferring the liquor to the storage tank, and (i) applying the ginseng cultured root to the product transferred through the pipe to the product line in the stored state. It relates to a manufacturing method of fruit wine containing wild ginseng cultured root, characterized in that it comprises the step of capping and capping at 2 to 3% by weight in the mouth process, containing the same ingredients as natural wild ginseng and boasting more efficacy By introducing useful pharmacological components of wild ginseng culture root into fruit wine and drinking with alcohol, wild ginseng's pharmacological component works with alcohol metabolism in the body to maintain the excellent efficacy of wild ginseng such as reducing hangover after drinking and drinking The unique aroma of wild ginseng cultured roots not only overcomes the hangover, but also has a deep aroma and taste unique to wild ginseng, which can provide a soft and plain functional fruit to drink.

Description

Method for preparing fruit wine containing wild ginseng culture root {Method for preparing of fruit wine containing incubated wild ginseng root}

The present invention to achieve the above object, the present invention is a step of capturing and capping the wild ginseng cultured root in 0.5 ~ 5% by weight in the bottling process in the fruit wine prepared by leaching the fruit wine or fruit fermented naturally with the alcoholic beverage As a manufacturing method of fruit wine containing wild ginseng culture root, characterized in that it comprises, specifically (a) mixing the ripe fruit and unripe fruit in the ratio of 80:20 and washed with water and then completely remove the water to prepare the fruit Step, (b) putting the prepared fruit in a completely sealed container and the alcoholic beverage having an alcohol concentration of 25-40% and fermented away from light, (c) passing the drunk after passing through the filtration membrane and using a presser Separating ginseng, (h) transferring the liquor to the storage tank, and (i) applying the ginseng cultured root to the product transferred through the pipe to the product line in the stored state. Relates to a process for preparing a fruit wine containing ginseng baeyanggeun characterized in that the input in the input process to 2-3% by weight, and comprising the step of capping.

Drinking alcohol moderately has the benefits of relieving stress, promoting sleep, promoting digestion, promoting metabolism, and improving interpersonal relationships.However, when drinking too much alcohol, undecomposed alcohol is converted into acetaldehyde, a harmful substance, which causes headaches and heartburn. In some cases, a hangover may occur. Recently, functional liquors having various characteristics, that is, containing additives such as plum, green tea, and bokbunja have been developed for the purpose of alleviating the hangover phenomenon.

Since ancient times, wild ginseng, known as Bulcho, is known to be excellent in words. It is known that ginseng contains many beneficial ingredients and contents that are not included in the ginseng system, and it is very effective in developing resistance to overcome intractable diseases that are difficult to treat with modern medicine. As a rare plant, the main component consists of saponins, polyacetylene compounds, polyphenol compounds, acidic polysaccharides, and other general ingredients. Strengthening function and improving blood circulation), antioxidant activity, anti-aging, immune function enhancement, weak constitution, antidiabetic, stress relief, whitening and clinical effect, sexual function improvement, neuralgia, thyroid, insomnia, dermatitis It is known.

The present inventors have already collaborated with CBN Biotech, Chungbuk National University, to overcome the cell culture technique to culture wild ginseng cells into callus or callus as disclosed in Korean Patent Publication No. 0353636. It is possible to differentiate the organs of wild ginseng by culturing single cells derived from the present invention. Therefore, the present invention has secured an invention on the mass growth method of ginseng, rod ginseng and wild ginseng root muscle by tissue culture, which makes it possible to popularly study or use wild ginseng. to be.

The wild ginseng culture root, boasting genetically identical ingredients and more efficacy than these wild ginsengs, contains saponins, which are tens of times higher than ginseng, and can be said to be another life plant of modern people. Recent biotechnological techniques have enabled the mass growth of wild ginseng cultured roots with increased content of ginsenosides, a bioactive substance. Using wild ginseng, ginseng root induction, line selection, bioreactor cultivation, pilot-level mass cultivation, harvesting and drying resulted in large quantities of wild ginseng roots.

Fruit wines are classified into natural fermented fruits such as grapes, apples, plums, and pears, and liquor made by extracting the fruit ingredients (flavor and fragrance) by adding fruit and sugars to alcoholic liquors such as shochu. The latter liquor is called mixed liquor belonging to fruit wine, and in the West it is called liqueur. Most fruit and medicinal wines made at home belong to mixed wines. In order to prepare the fruit juice by cutting or crushing the raw material as it is, adding pectinase for the purpose of adding sulfurous acid to prevent microbial contamination and lowering the viscosity by pectin decomposition, sugar, After fermentation with glucose and the like, the organic acid may be removed by chemical methods using calcium carbonate, sodium carbonate, etc., or the amount of sugar may be increased to maintain a portion of sugar in the sake. However, most fruit wines are unsuitable for drinking due to the strong acidity and taste of organic acids, and it is true that some sugars are excluded from drinkers who do not like sweetness. The fragrance is rough and unclean and has high hangovers.

Therefore, the present invention relates to a method for producing functional fruit wine using wild ginseng cultured roots, which is an effective ingredient of wild ginseng cultured roots, which is efficiently extracted and prepared by incorporating wild ginseng cultured roots into fruit wines which have undergone an optimized manufacturing process so that taste and aroma are harmonized. It is about. It is a technical task of the present invention to establish an optimal fruit wine manufacturing process and conditions for administering wild ginseng culture roots that can suppress the excessive acidity or sweetness inherent in fruit wines while utilizing the deep taste and aroma unique to samsam culture roots. Doing.

In order to achieve the above object, the present invention comprises the step of capturing and capping the wild ginseng cultured root at 0.5 to 5% by weight in the bottling process in the fruit wine produced by leaching the fruit wine or fruit fermented naturally with the alcoholic beverage It relates to a method of producing fruit wine containing a cultured wild ginseng root.

Specifically, the present invention comprises the steps of (a) mixing the ripe fruits and unripe fruits in a ratio of 80:20 and washing with water to completely remove the water to prepare the fruit, (b) putting the prepared fruit in a completely sealed container Adding alcohol drink with alcohol concentration of 25-40% and fermenting away from light, (c) separating the fermented broth through a filtration membrane and separating the liquor and dregs using a compress, and (h) separating the liquor into a storage tank. Transfer step, (i) fruit ginseng containing the ginseng cultured root, characterized in that the step of capping and capping the ginseng cultured roots at 2-3% by weight during the bottling process to the product transferred through the pipe to the product line in the stored state It provides a method of manufacturing.

The fruit consists of plum, citrus, citron, fruit, strawberry, fig, pomegranate, grape, banana, lemon, quince, cherry, peach, apple, apricot, cherry, summer tangerine, citron, plum, tanza, pineapple, bokbunja And at least one sweetener selected from the group consisting of sugar, fructose, glucose, honey, aspartame, stevioside, and a wild ginseng root culture, characterized in that the addition of at least one sweetener selected from the group consisting of It relates to a fruit wine manufacturing method.

Hereinafter, the production method of fruit wine containing wild ginseng culture root of the present invention will be described in detail. Through the continuous experiments and research processes of the present invention, the effective pharmacological components of wild ginseng culture root are efficiently extracted from fermented fruit wine, wild ginseng cultured root and fruit wine. Established an optimized fruit wine production method that can harmonize unique taste and aroma, and the optimal method and conditions for incorporating wild ginseng cultured root. Therefore, fermented by the optimal fruit wine manufacturing method characterized in that the bottling ginseng culture root in the optimum shape and content in the filtered fruit wine liquor step.

The efficacy of wild ginseng has been recognized for its efficacy based on thousands of years of experience in oriental medicine. In 488-496, Dohongkyung revised the "New Nongbyeon Monarch", according to this book, "The wild ginseng mainly protects the intestines, stabilizes the mind, stops the alert, brightens the eyes, makes the head wise, and takes long life. (I) extend. " In the present invention, wild ginseng culture root is used for products produced in mass production through 110 years old wild ginseng-> tissue tissue fission-> selection of superior culture root-> cultured muscle growth-> mass culture-> harvesting-> drying. The wild ginseng cultured roots contain 1 to 5% by weight, preferably 2 to 3% by weight of the fruit wine, and below this value, it is difficult to obtain the efficacy and flavor of the wild ginseng cultured roots. It has been shown to suppress the inherent scent of fruit wine, and by incorporating wild ginseng cultured root into the fruit wine which has undergone the final microfiltration process and capping it immediately, it prevents further contamination, and then, the ginseng cultured root is uniformed into the fruit wine during aging and distribution. Can be expected to be extracted and stored.

When the ripe and unripe fruits are mixed in a ratio of 80:20, the taste and aroma of the final fruit wine are harmonized. Especially, the unique flavors of the fruit wine and wild ginseng root during the aging and distribution of wild ginseng roots Show synergistic action.

By using alcohol with 25 ~ 40% alcohol, preferably 30 ~ 35% alcohol, the result shows a harmonious taste and aroma of the final fruit wine, especially in the process of adding wild ginseng cultured roots and aging distribution. The unique flavor of the culture root shows synergistic synergy.

After the fermentation of the fermented broth, pass through the filter membrane and separate it into liquor and debris using a compressing machine.The liquor is transferred to the storage tank, and then the ginseng culture root is fed into the product transferred through the pipe to the product line in the stored state. 5% by weight, preferably 2 to 3% by weight of capping to produce grape fruit wine containing wild ginseng culture root, the distinctive off-flavor from the residue of fruit wine and immigrants without disturbing the flavor of wild ginseng culture root You can get a unique blend of flavors.

Fruits, which are the ingredients of fruit wine, should be prepared by selecting fresh and unblemished, and washing them thoroughly. Fruit can be dried overnight in a cool place. The seeds and skins of the fruit are trimmed according to the type. When soaking small kernels such as grapes, plums, or plums, they do not remove the seeds, but when they are cut and soaked (apples, lemons, oranges, etc.), it is usually desirable to remove the seeds. In order for the fruit to become a liquor, a certain period of fermentation process is required, and the container in which the liquor is soaked in fermentation must be completely sealed, and the light must be avoided to lose the color of the liquor and to reduce the taste. It is preferable to leave the fruit intact after ripening, but if the flesh is soft like grapes or plums, it will clump after a long period of time, so the liquor becomes cloudy. When sugar such as sugar is added, it is not easy to dissolve if you put it together with alcoholic beverages (sul), so you can feel the unique aroma when you mix it with fruit material and soak it at room temperature for 1-2 weeks.

Hereinafter, the content of the present invention will be described in more detail by the following examples and comparative examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.

Example 1

Ripe and unripe grapes were mixed at a ratio of 80:20, washed with water, and completely drained to prepare grape fruit. 1 kg of the prepared grape fruit was placed in a completely sealed container, and 2.5 liters of alcohol having a 30% alcohol concentration was put in a fermented solution for 6 months at a cool room temperature, avoiding light. After the fermentation of the fermented broth, pass through the filtration membrane and separate it into liquor and debris by using a compressing machine.The liquor is transferred to the storage tank, and the ginseng culture root is added to the product transferred through the pipe to the product line in the stored state. A grape fruit wine containing wild ginseng culture root was prepared by adding and capping in a weight%. The wild ginseng cultivation roots used the ones that had more efficacy while retaining the components of wild ginseng developed by CBN Biotech.

Example 2

In the manufacturing step of Example 1, 2% by weight of sugar to grape fruit was added to ripen for 1 day and then fermented, and the rest was prepared grape fruit wine containing wild ginseng culture root in the same manner.

Example 3

Ripe plums and unripe plums were mixed in a ratio of 80:20, washed with water, and then completely drained to prepare plum fruits. 1 kg of the prepared plums were placed in a completely sealed container, and 2.5 liters of alcohol having a 30% alcohol concentration was added thereto, and fermented at a cool room temperature for 6 months without light. After finishing fermentation, pass through the filtration membrane, separate the liquor and dregs using a presser, transfer the liquor to the storage tank, and store 2 g of ginseng cultured root in bottling process to the product transferred through the pipe to the product line in the stored state. Was added in percent capping fruit plum wine containing wild ginseng culture root was prepared.

Example 4

In the manufacturing step of Example 3, 2% by weight of honey to the plum fruit was aged for 1 day and then fermented, and the remainder was prepared plum fruit wine containing wild ginseng culture root in the same manner.

Example 5

The ripe and unripe citrons were mixed in a ratio of 80:20, washed with water, completely drained, and cut to a certain size to prepare citron pulp. 1 kg of the prepared citron pulp was placed in a completely sealed container, and 2.5 liters of alcohol having a 30% alcohol concentration was added and fermented at a cool room temperature for 6 months without light. After finishing fermentation, pass through the filtration membrane, separate the liquor and dregs using a presser, transfer the liquor to the storage tank, and store 2 g of ginseng cultured root in bottling process to the product transferred through the pipe to the product line in the stored state. Citron fruit wine containing wild ginseng cultured root was prepared by adding and capping in%.

Example 6

In the manufacturing step of Example 5, sugar was added to the cut citron flesh in 2% by weight, aged for 2 days, fermented, and the remainder was prepared in the same way citron fruit wine containing wild ginseng culture root.

<Sensory test>

Fruit wines containing wild ginseng cultured roots (grape, plum, citron) prepared through the above examples are further aged for about a week, and the wines (Comparative Example 1) and plum wines containing no wild ginseng cultured roots prepared by the method are usually added. Comparative Example 2), Yuzuju (Comparative Example 3) was compared. The sensory evaluation was performed by three repetitions of 20 trained sensory test personnel and the results are shown in Table 1 below. The sensory test items were conducted on taste, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good

4: good

3: normal

2: bad or not good

1: very bad

flavor zest color Overall preference Comparative Example 1 3.8 3.7 3.5 3.6 Example 1 4.2 4.0 3.5 4.2 Example 2 4.3 4.0 3.5 4.3

As shown in Table 1, the wine added wild ginseng cultured root according to the embodiment of the present invention showed superior sensory scores in taste and flavor compared to the conventional wine, regardless of the sugar addition, and large difference in color Did not look. Therefore, the wine added the wild ginseng cultured root of the present invention in overall preference showed a much better sensory results than the comparative example. In the analysis of the description, the embodiments of the present invention replied that the aroma and taste of wine and wild ginseng culture root were harmonious, resulting in a harmonious liquor, which was very soft and light compared to the comparative example.

flavor zest color Overall preference Comparative Example 2 3.5 3.3 3.5 3.3 Example 3 3.7 3.7 3.6 3.6 Example 4 3.8 3.8 3.5 3.7

As shown in Table 2, the plum wine added with wild ginseng cultured root prepared according to the embodiment of the present invention showed superior sensory scores in taste and flavor compared to the normal plum wine regardless of the addition of honey, and also a great difference in color. Did not look. Therefore, the plum wine added the wild ginseng cultured root of the present invention showed a much better sensory result than the comparative example. In the analysis of the description, the embodiments of the present invention, according to the aroma and taste unique to plum wine and wild ginseng cultivation roots, harmonious liquor feeling, it was very soft and clean compared to the comparative example.

flavor zest color Overall preference Comparative Example 3 3.1 2.9 3.1 3.1 Example 5 3.5 3.5 3.3 3.3 Example 6 3.6 3.6 3.1 3.4

As shown in Table 3, citron juice added with wild ginseng cultured root according to the embodiment of the present invention showed superior sensory scores in taste and flavor compared to conventional citron wine, regardless of sugar addition, and large in color. There was no difference. Therefore, citron juice added with wild ginseng cultured root of the present invention showed a much better sensory result than the comparative example. In the analysis of the description, the embodiments of the present invention replied that the aroma and taste unique to citron juice and wild ginseng culture root were harmonious, resulting in a harmonious liquor feeling, which was very soft and clean compared to the comparative example.

As described above, the present invention relates to the invention of a new functional liquor that adds value to existing products by using natural materials that can satisfy the needs of consumers seeking health and functional food in the future food industry. Useful pharmacological ingredients of wild ginseng cultured roots containing genetically identical ingredients and boasting greater efficacy than wild ginseng are introduced into various fruit wines for drinking along with alcohol, and the wild ginseng's pharmacological components work with alcohol metabolism in the body to hang up after drinking Maintaining the excellent efficacy of wild ginseng, such as reducing phenomena, and the unique aroma of wild ginseng cultured roots, it can overcome the hangover caused by drinking fruit wine, and has the deep aroma and taste of wild ginseng. To develop functional fruit wine. In addition, the samsam cultured root can be fed as it is, giving the sounder a chance of reliability and recycling.

Claims (5)

  1. delete
  2. delete
  3. (a) mixing the ripe fruits and unripe fruits in a ratio of 80:20 and washing them with water and then completely removing the water to prepare the fruits, (b) putting the prepared fruits in a completely sealed container and alcohol concentration of 25-40 Adding alcoholic beverages in% and avoiding the light; (c) passing the fermented broth through a filtration membrane and separating the liquor from the liquor and debris using a press; (h) transferring the liquor to the storage tank; i) a method of manufacturing fruit wine containing wild ginseng cultured roots, comprising the step of capping and capping the ginseng cultured roots at 2-3% by weight in a bottling process to a product transferred through a pipe to a product line in a stored state.
  4. The fruit of claim 3, wherein the fruit is plum, citrus, citron, meringue, strawberry, fig, pomegranate, grape, banana, lemon, quince, cherry, peach, apple, apricot, cherry, summer tangerine, citron, plum, tangerine, A method of producing fruit wine containing wild ginseng cultured roots, characterized in that it is at least one flesh or leachate selected from the group consisting of pineapples and bokbunja.
  5. The method of claim 3, wherein at least one sweetener selected from the group consisting of sugar, fructose, glucose, honey, aspartame and stevioside is added as a sweetener.
KR1020070014455A 2007-02-12 2007-02-12 Method for preparing of fruit wine containing incubated wild ginseng root KR100790501B1 (en)

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KR1020070014455A KR100790501B1 (en) 2007-02-12 2007-02-12 Method for preparing of fruit wine containing incubated wild ginseng root
CNA2008100068672A CN101245302A (en) 2007-02-12 2008-02-02 Method for preparing alcoholic beverage using incubated wild ginseng root
JP2008026711A JP2008194040A (en) 2007-02-12 2008-02-06 Method for producing alcoholic beverage using cultured root of mountain ginseng
US12/012,857 US20080193592A1 (en) 2007-02-12 2008-02-06 Method for preparing alcoholic beverage using incubated wild ginseng root

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100847901B1 (en) 2008-01-07 2008-07-23 (주)충북소주 A method of distilled liquor containing wild ginseng-cultured tissue
US20130209658A1 (en) * 2012-02-15 2013-08-15 Kraft Foods Global Brands Llc High solubility natural sweetener compositions
CN103351983A (en) * 2013-08-07 2013-10-16 云南茅粮酒业集团有限公司 Chaenomeles wine and preparation process thereof
CN103820259A (en) * 2014-02-28 2014-05-28 唐楠 Cherry-grape wine and preparation method thereof
CN103897965A (en) * 2014-04-16 2014-07-02 叶贤忠 Method for preparing pineapple wine
KR101806133B1 (en) 2017-10-11 2017-12-07 주식회사 라파데오 Method of making wine containing low-molecular-weight ginsenosides

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CN102238878B (en) * 2008-09-10 2013-05-15 北京阳光天网科技有限公司 Fermented ginseng and preparation method thereof
CN104130890B (en) * 2014-08-08 2015-08-26 丁政然 A kind of people's ginseng beer and preparation method thereof
CN106867739A (en) * 2017-03-28 2017-06-20 吉林省铁马商贸有限公司 A kind of ginseng, honey grape wine and preparation method thereof

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100847901B1 (en) 2008-01-07 2008-07-23 (주)충북소주 A method of distilled liquor containing wild ginseng-cultured tissue
US20130209658A1 (en) * 2012-02-15 2013-08-15 Kraft Foods Global Brands Llc High solubility natural sweetener compositions
US10292412B2 (en) * 2012-02-15 2019-05-21 Kraft Foods Global Brands Llc High solubility natural sweetener compositions
CN103351983A (en) * 2013-08-07 2013-10-16 云南茅粮酒业集团有限公司 Chaenomeles wine and preparation process thereof
CN103820259A (en) * 2014-02-28 2014-05-28 唐楠 Cherry-grape wine and preparation method thereof
CN103897965A (en) * 2014-04-16 2014-07-02 叶贤忠 Method for preparing pineapple wine
KR101806133B1 (en) 2017-10-11 2017-12-07 주식회사 라파데오 Method of making wine containing low-molecular-weight ginsenosides
WO2019074150A1 (en) * 2017-10-11 2019-04-18 주식회사 라파데오 Method for making wine containing low-molecular ginsenoside components

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