KR100821713B1 - Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof - Google Patents

Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof Download PDF

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KR100821713B1
KR100821713B1 KR1020070090257A KR20070090257A KR100821713B1 KR 100821713 B1 KR100821713 B1 KR 100821713B1 KR 1020070090257 A KR1020070090257 A KR 1020070090257A KR 20070090257 A KR20070090257 A KR 20070090257A KR 100821713 B1 KR100821713 B1 KR 100821713B1
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mixing
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chaga
fermenting
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박효만
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

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Abstract

A crude rice wine comprising Inonotus Obliquus is provided to obtain the unique efficacy of a conventional crude rice wine and enhance functionality of the crude rice wine due to effective ingredients obtained from the Inonotus Obliquus. A method for preparing a crude rice wine comprises the steps of: (a) steaming rice to prepare hard boiled rice and mixing 150kg of the hard boiled rice with 0.3kg of seed malt to prepare koji; (b) after mixing 3kg of Inonotus Obliquus powder or Inonotus Obliquus leachate, 0.1kg of yeast and 250 liters of water with the koji with agitation, fermenting it at a temperature of 23-25 deg.C for 3 days to obtain a first fermented material; (c) after mixing the first fermented material with 390kg of the hard boiled rice, 5kg of modified malt, and 670 liters of water with agitation, fermenting it at a temperature of 25-27 deg.C for 2 days to obtain a second fermented material; (d) after mixing the second fermented material with 60kg of starch and 100 liters of water, fermenting it at a temperature of 25-26 deg.C to obtain a ripened mash; and (e) diluting the mash with water to have an alcohol concentration of 6%.

Description

차가버섯을 함유한 막걸리 및 그 제조방법{{Makgeolli With Chaga(Inonotus Obliquus) and Method for Manufacturing Thereof}Makgeolli containing chaga and its manufacturing method {{Makgeolli With Chaga (Inonotus Obliquus) and Method for Manufacturing Thereof}

본 발명은 막걸리 및 그 제조방법에 관한 것으로, 특히 인체에 유용한 차가버섯을 함유한 막걸리 및 그 제조방법에 관한 것이다.The present invention relates to makgeolli and a method of manufacturing the same, and more particularly to makgeolli containing chaga mushroom useful for the human body and a method of manufacturing the same.

일반적으로 막걸리는 찹쌀, 멥쌀, 보리, 밀가루 등을 쪄서 누룩과 물을 섞어 발효시킨 한국 고유의 술을 말하는데, 각종 실험들을 통해서 알려진 바에 의하면 암예방 효과와 손상된 간조직의 회복과 갱년기 장애 해소에 효과가 있고, 또한 생효모가 많아 간경화, 지방간의 예방은 물론 각종 유효성분으로 영양이 풍부한 술이라고 한다.In general, Makgeolli refers to Korea's unique alcohol made by mixing glutinous rice, non-glutinous rice, barley, wheat flour, and fermented with malt and water. According to various experiments, it is known to prevent cancer, to recover damaged liver tissue, and to relieve menopausal disorders. There is also a lot of live yeast, cirrhosis, fatty liver prevention, as well as a variety of active ingredients is said to be rich in nutrition.

따라서 본 발명의 목적은 차가버섯을 함유하여 상기의 효능 뿐만 아니라 차가버섯에서 얻을 수 있는 유효성분으로 인해서 기능성이 한층 더 강화된 차가버섯을 함유한 막걸리 및 그 제조방법을 제공하는데 있다.Therefore, an object of the present invention is to provide a rice wine containing chaga mushroom and its manufacturing method further enhanced functionality due to the active ingredient obtained from chaga mushroom as well as the above efficacy by containing chaga mushroom.

상기와 같은 목적을 달성하기 본 발명은 쌀을 증자하여 고두밥을 만들고 그중 고두밥 150㎏에 조제종국 0.3㎏을 혼합하여 입국을 제조하는 단계; 상기 입국에 차가버섯 분말 또는 차가버섯 침출액 중 어느하나 3㎏, 효모 0.1㎏ 및 물 250ℓ를 혼합 교반한 후 23∼25℃의 품온을 유지하면서 5일 동안 발효하여 1차 발효물을 얻는 단계; 상기 1차 발효물에 고두밥 390㎏, 개량누룩 5㎏ 및 물 670ℓ를 혼합 교반한 후 25∼27℃의 품온을 유지하면서 2일 동안 발효하여 2차 발효물을 얻는 단계; 상기 2차 발효물에 전분당 60㎏과 물 100ℓ를 혼합한 후 25∼26℃의 품온을 유지하면서 알콜 발효시켜 숙성된 술덧을 얻는 단계; 및 상기 술덧을 희석하여 소정의 알콜 규격을 맞추어 제성하는 단계를 포함함을 특징으로 한다. 이때, 입국을 제조하는 단계에서 고두밥은 2∼3시간 동안 침미한 쌀을 절수 30분후 증자하여 제조됨이 바람직하다. 또한 1차 발효물을 얻는 단계에서 차가버섯 침출액은 100℃의 끓는물을 50℃이하로 식히고 그 식힌 물에 차가버섯 분말을 넣고 48시간 동안 침출시켜 얻은 것을 사용함이 바람직하다.In order to achieve the above object, the present invention comprises the steps of preparing a gourmet rice by increasing the rice and mixing the seedling soup 0.3kg into 150kg of the soybean rice; Mixing and stirring either 3 kg of chaga mushroom powder or chaga mushroom leachate into the entry, 0.1 kg of yeast and 250 L of water, and then fermenting for 5 days while maintaining a temperature of 23-25 ° C. to obtain a primary fermented product; Mixing and stirring 390 kg of soybean rice, 5 kg of improved nuruk, and 670 L of water to the primary fermented product and fermenting for 2 days while maintaining a temperature of 25 to 27 ° C. to obtain a secondary fermented product; Mixing 60 kg of starch and 100 L of water to the secondary fermentation product and then fermenting the alcohol while maintaining a temperature of 25 to 26 ° C. to obtain aged rice grains; And diluting the drunk to produce a predetermined alcohol standard. At this time, it is preferable that the gourd rice in the step of preparing the entry is made by steaming the rice soaked for 2-3 hours after 30 minutes of water saving. In addition, chaga mushroom leachate in the step of obtaining the primary fermentation is preferred to use the obtained by cooling the boiling water of 100 ℃ to 50 ℃ or less and put the chaga mushroom powder in the cooled water for 48 hours.

또한 본 발명은 고두밥 150㎏에 조제종국 0.3㎏을 혼합하여 조성된 입국에 차가버섯 분말 또는 차가버섯 침출액 중 어느하나 3㎏, 효모 0.1㎏ 및 물 250ℓ를 혼합하여 1차 발효물을 얻고, 그 1차 발효물에 고두밥 390㎏, 개량누룩 5㎏ 및 물 670ℓ를 혼합하여 2차 발효물을 얻고, 그 2차 발효물에 전분당 60㎏과 물 100ℓ를 혼합하여 얻은 술덧을 희석하여 조성된 것을 특징으로 한다.In another aspect, the present invention is obtained by mixing any 3kg of chaga mushroom powder or chaga mushroom leaching solution, yeast 0.1kg and 250ℓ of water to enter the composition prepared by mixing 0.3kg of crude seed to 150kg of soybean rice to obtain a primary fermented product, the 1 The fermented tea was mixed with 390 kg of gourd rice, 5 kg of improved malt, and 670 L of water to obtain a second fermented product. The secondary fermented product was prepared by diluting the soot obtained by mixing 60 kg per starch and 100 L of water. It is done.

상기의 해결 수단에 의해서, 막걸리의 기능성이 한층 더 강화될 것이다.By the above solution, the functionality of makgeolli will be further enhanced.

상기 목적 및 장점 그리고 다른 특징은 아래의 설명으로 부터 명백할 것이다.The above objects, advantages and other features will be apparent from the description below.

이하, 본 발명의 바람직한 실시예를 설명한다.Hereinafter, preferred embodiments of the present invention will be described.

〈실시예〉<Example>

입국(粒麴)제조Entry production

먼저, 바람직하게 14분도 도정한 쌀을 깨끗히 세미하고 2시간 동안 침미한 후 절수 30분후에 증자하여 고두밥을 만들고, 그중 고두밥 150㎏에 조제종국 0.3㎏을 혼합하여 입국을 제조한다. 바람직하게는 43∼45시간 동안 35∼38℃의 품온을 유지하면서 입국을 제조한다.First, preferably, the rice milled for 14 minutes, semi-washed for 2 hours and then steamed after 30 minutes of water saving to make gourdap, and mixed with 150kg of soybean rice mixed with 0.3kg of the crude seed soup to prepare the entry. Preferably, entry is made while maintaining a temperature of 35 to 38 ° C. for 43 to 45 hours.

쌀은 자포니카 타입으로 알이 둥글면서 굵고 흡수성이 좋으며 증자가 용이하고 제국시 국균의 파정 상태와 발효중에 용해 당화가 양호한 고급질의 국내산 일반미를 사용함이 좋다.Rice is japonica type, which is round, thick, absorbent, easy to increase, and uses high-quality domestic general rice with good saccharification during fermentation and during fermentation.

차가버섯 분말과 차가버섯 침출액 제조Chaga Mushroom Powder and Chaga Mushroom Leachate Preparation

채취한 차가버섯 중 우량품만 선별, 이물질을 깨끗히 제거하고 세척하여 건조한 후 미세 분말상으로 분쇄하여 차가버섯 분말을 제조한다.Only fine products of the collected chaga mushrooms are removed, the foreign substances are removed, washed, dried, and then pulverized into fine powder to prepare chaga mushroom powder.

또한 100℃의 끓는물을 50℃이하로 식히고, 그 식힌 물에 상기 차가버섯 분말을 넣고 48시간 동안 침출시켜 차가버섯 침출액을 얻는다. 이처럼 얻은 차가버섯 침출액을 사용할 때에는 30℃까지 냉각시켜 사용한다.Also, the boiling water at 100 ° C. is cooled to 50 ° C. or lower, the chaga mushroom powder is added to the cooled water, and leached for 48 hours to obtain chaga mushroom leach solution. When using the chaga leaching solution thus obtained is cooled to 30 ℃ to use.

차가버섯은 살아있는 자작나무에서 자작나무의 수액을 영향 공급원으로 해서 성장하는 버섯이다. 차가버섯은 살아있는 나무에 기생해 살면서 풍부한 영양성분을 흡수하여 오랫동안 분해하여 저장해 왔다는 점으로 인해서 죽은 나무에 기생해서 한정된 일생과 한정된 영양으로 살 수밖에 없었던 다른 버섯들과는 달리 완벽한 영양성분의 덩어리이다. 이러한 차가버섯은 자일리톨 등의 성분을 함유하는 자작나무 수액을 다시 한번 분해하여 흡수하므로 약용성분을 분해하여 흡수 재 저장하는 차가버섯의 성분은 무독성으로 임산부가 먹어도 이상이 없는 무독성의 이상적인 효능을 발휘한다.Chaga is a mushroom that grows in living birch trees with birch sap as the source of influence. Chaga is a perfect lump of nutrients unlike other mushrooms that lived in a dead tree, absorbed and stored abundant nutrients, and had been decomposed and stored for a long time. These chaga mushrooms once again decompose and absorb birch sap containing ingredients such as xylitol, so the components of chaga that decompose and absorb medicinal ingredients are non-toxic and have no abnormality. .

이와 같은 차가버섯은 40∼50종의 성분들로 이루어져 있는데, 이중 베타글루칸(βgluccan)은 인체에 나쁜 영향을 행시하는 활성산소를 분해하여 주는 항산화 효소(SOD)의 역할을 하여 인체가 생성하지 못하는 항산화 효소의 양을 보충해 준다. 베타글루칸은 항종양성 물질과 면역력 강화성분으로 알려진 베타-글루칸성 다당류(polysacchride)로부터 추출되며, 혈액속의 지방 수치와 당 수치, 콜레스테롤 수치를 감소시키고, 사람들의 면역력을 강화시켜 성인병을 예방하는 것은 물론 암/당뇨/고혈압/ 이미 발생한 성인병도 활성산소제거를 통한 체내산도 저하와 혈류청 결 작용으로 알카리화하므로 면역력을 강화하고 방어력을 강화시켜 연약해진 세포들을 강하게 해줌으로 질병이 자연 치유될 수 있는 힘을 인체 스스로 갖도록 작용한다.Chaga is composed of 40 to 50 kinds of ingredients, of which beta glucan (βgluccan) acts as an antioxidant enzyme (SOD) that breaks down free radicals that cause bad effects on the human body, which cannot be produced by the human body. Replenish the amount of antioxidant enzymes. Beta-glucans are extracted from beta-glucan polysaccharides (polysacchride), known as anti-tumor substances and immune-enhancing ingredients, reduce blood fat, sugar and cholesterol levels in the blood, and strengthen the immune system of people to prevent adult diseases. Cancer / diabetes / hypertension / Already occurring adult diseases are also alkalinized by lowering the acidity of the body through the removal of free radicals and blood flow cleansing action, thereby strengthening the weakened cells by strengthening immunity and strengthening defenses. It acts to have the human body itself.

또한 메라닌 색소도 베타클루칸과 마찬가지로 항산화 효소(SOD)의 역할을 하는 항산화 물질이다.The melanin pigment is also an antioxidant that acts as an antioxidant enzyme (SOD) like beta glucan.

이처럼 베타글루칸과 멜라닌 색소의 작용에 의한 활성산소제거와 면역력 강화가 차가버섯의 가장 중요한 효능이며, 이와 같은 면역력 강화기능을 통해 소화기암, 당뇨병, 고혈압, 알레르기 질환, 아토피성 피부염, C형 간염, 0-157 등의 질환을 예방하고 치료를 도와주는 효능을 발휘한다.As such, the elimination of free radicals and enhanced immunity by the action of beta glucan and melanin pigment are the most important effects of chaga mushroom.These immunity strengthening functions include digestive cancer, diabetes, hypertension, allergic diseases, atopic dermatitis, hepatitis C, It is effective in preventing and treating diseases such as 0-157.

1단단금1 step

상기와 같이 제조된 입국에 차가버섯 분말 또는 차가버섯 침출액 중 어느하나 3㎏, 효모 0.1㎏ 및 물 250ℓ를 혼합 교반한 후 23∼25℃의 품온을 유지하면서 5일 동안 발효하여 1차 발효물을 얻는다. 이 단계는 발효에 필요한 효모를 확대 배양하기 위한 단계이다. 배양효모는 액체 효모와 고체 효모가 있으나 이는 밑술 제조에 사용할 목적으로 순수 배양한 것을 말하며, 1단단금에서는 효모 증식 배양을 위해 양조용 효모를 사용한다.After mixing and stirring either 3 kg of chaga mushroom powder or chaga mushroom leachate into the prepared preparation as described above, 0.1 kg of yeast and 250 L of water, fermented for 5 days while maintaining the temperature of 23-25 ° C. Get This step is to expand the yeast necessary for fermentation. Cultured yeast is a liquid yeast and solid yeast, but it refers to the pure culture for the purpose of manufacturing the base liquor, brewing yeast is used in yeast proliferation culture.

통상 물(제조용수)은 막걸리에서 80%이상을 차지하고 있기 때문에 주질에 미치는 영향이 대단하다. 이 때문에 무색 투명하고 잡미와 잡취가 없어야 하며 중성 내지 알카리성으로서 적량의 유효성분을 지녀 미생물의 생육과 발효에 필수적이고 효소의 축출과 안정에 필요한 음용이 가능한 지하수를 사용함이 바람직하고, 본 발 명에서 사용되는 물은 모두 이러한 성질을 갖춘 검정받은 물임을 밝혀둔다.Generally, water (manufacturing water) accounts for more than 80% of makgeolli, so the effect on the quality is great. For this reason, it should be colorless and transparent, free from blemishes and odors, and neutral to alkaline, having an appropriate amount of active ingredient, which is essential for the growth and fermentation of microorganisms and the use of potable groundwater necessary for the extraction and stabilization of enzymes. Note that all water used is certified water with this property.

2단단금2 step

상기 1단단금에서 얻어진 1차 발효물에 2단단금을 위한 증미(고두밥) 390㎏, 개량누룩 5㎏ 및 물 670ℓ를 혼합 교반한 후 25∼27℃의 품온을 유지하면서 2일 동안 발효하여 2차 발효물을 얻는다. 누룩은 날곡류 자체가 함유하고 있는 효소와 여기에 라이조프스(곰팡이)속, 아스페루기루스(국균)속 등의 사상균과 효모 및 기타 균류가 번식하여 각종 효소를 생성 분비하고 많은 야생효모를 지니고 당화력이 1200이상으로 발효력이 왕성한 개량누룩을 선택 사용한 것이다.After mixing and stirring 390 kg of jemimi (soybean rice) for 2-stage, 5 kg of improved Nuruk, and 670 L of water in the primary fermented product obtained in the first stage, fermentation was carried out for 2 days while maintaining the temperature of 25 to 27 ℃. Get tea fermentation. Yeast contains enzymes contained in raw grains and filamentous fungi, yeasts and other fungi such as Lycopus genus and Aspergillus genus, which produce and secrete various enzymes and produce many wild yeasts. It has a sugar content of more than 1200 with improved fermentation and improved yeast.

3단단금3 steps

상기 2차 발효물에 용해된 전분당 60㎏과 물 100ℓ를 혼합한 후 25∼26℃의 품온을 유지하면서 1일 동안 발효, 완전 숙성시켜 알콜이 생성된 술덧을 얻는다. 전분당은 칼로리 340이상, 고형분 82이상, 포도당 당량이 40이상이고 고유의 선택과 감미를 가지고 점조성이 있는 하이당 물엿을 선택 사용함이 바람직하다.60 kg of starch dissolved in the secondary fermented product and 100 L of water are mixed, followed by fermentation and complete aging for 1 day while maintaining a temperature of 25-26 ° C. to obtain alcohol produced by alcohol. Starch sugar is preferably 340 or more calories, solids 82 or more, glucose equivalent 40 or more, select high sugar syrup with inherent selection and sweetness and consistency.

제성(製盛)Sanctification

상기 술덧을 희석하여 알콜규격 6%를 맞추어 제성함으로서, 본 발명에 따른 막걸리를 완성한다. 희석은 용수로 한다. 희석시 감미제, 바람직하게는 아스파탐이 선택 첨가될 수 있는데, 그 양으로는 0.4㎏을 첨가함이 바람직하다.By diluting the drunk to meet the alcohol standard 6%, to complete the makgeolli according to the present invention. Dilution is done with water. Upon dilution, a sweetener, preferably aspartame, may optionally be added, with 0.4 kg being added in the amount.

상술한 바와 같이 본 발명에 의하면, 기존의 막걸리가 갖는 고유의 효능 뿐만 아니라 차가버섯에서 얻을 수 있는 유효성분으로 인해서 기능성이 한층 더 강화 된 막걸리를 제공하는 효과가 있다.As described above, according to the present invention, due to the inherent efficacy of the existing makgeolli, as well as the active ingredient can be obtained from chaga mushroom has the effect of providing more enhanced makgeolli.

Claims (2)

쌀을 증자하여 고두밥을 만들고 그중 고두밥 150㎏에 조제종국 0.3㎏을 혼합하여 입국을 제조하는 단계;Preparing a gourmet rice by increasing rice and mixing 0.3kg of crude soup with 150kg of soybean rice; 상기 입국에 차가버섯 분말 또는 차가버섯 침출액 중 어느하나 3㎏, 효모 0.1㎏ 및 물 250ℓ를 혼합 교반한 후 23∼25℃의 품온을 유지하면서 5일 동안 발효하여 1차 발효물을 얻는 단계;Mixing and stirring either 3 kg of chaga mushroom powder or chaga mushroom leachate into the entry, 0.1 kg of yeast and 250 L of water, and then fermenting for 5 days while maintaining a temperature of 23-25 ° C. to obtain a primary fermented product; 상기 1차 발효물에 고두밥 390㎏, 개량누룩 5㎏ 및 물 670ℓ를 혼합 교반한 후 25∼27℃의 품온을 유지하면서 2일 동안 발효하여 2차 발효물을 얻는 단계;Mixing and stirring 390 kg of soybean rice, 5 kg of improved nuruk, and 670 L of water to the primary fermented product and fermenting for 2 days while maintaining a temperature of 25 to 27 ° C. to obtain a secondary fermented product; 상기 2차 발효물에 전분당 60㎏과 물 100ℓ를 혼합한 후 25∼26℃의 품온을 유지하면서 알콜 발효시켜 숙성된 술덧을 얻는 단계; 및Mixing 60 kg of starch and 100 L of water to the secondary fermentation product and then fermenting the alcohol while maintaining a temperature of 25 to 26 ° C. to obtain aged rice grains; And 상기 술덧을 희석하여 소정의 알콜 규격을 맞추어 제성하는 단계를 포함함을 특징으로 하는 차가버섯을 함유한 막걸리 제조방법.The method of manufacturing makgeolli containing chaga mushroom, characterized in that it comprises the step of diluting the sake to form a predetermined alcohol standard. 고두밥 150㎏에 조제종국 0.3㎏을 혼합하여 조성된 입국에 차가버섯 분말 또는 차가버섯 침출액 중 어느하나 3㎏, 효모 0.1㎏ 및 물 250ℓ를 혼합하여 1차 발효물을 얻고, 그 1차 발효물에 고두밥 390㎏, 개량누룩 5㎏ 및 물 670ℓ를 혼합하여 2차 발효물을 얻고, 그 2차 발효물에 전분당 60㎏과 물 100ℓ를 혼합하여 얻은 술덧을 희석하여 조성된 것을 특징으로 하는 차가버섯을 함유한 막걸리.150 kg of soybean rice was mixed with 0.3 kg of crude seed soup and mixed with 3 kg of chaga mushroom powder or chaga leachate, 0.1 kg of yeast and 250 L of water, to obtain a primary fermented product. Chaga mushroom, characterized in that the second fermented product was obtained by mixing 390kg of soybean rice, 5kg of improved malt and 670ℓ of water, and diluting the sugar obtained by mixing 60kg per starch and 100ℓ of water in the secondary fermented product. Makgeolli containing.
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JP2012110323A (en) * 2010-11-22 2012-06-14 Jung Jun Pae Method for producing black makgoli
KR101289970B1 (en) 2011-05-18 2013-07-26 김수열 A method of manufacturing rice wine containing β-glucan and the rice wine by the method
KR101297610B1 (en) 2013-02-28 2013-08-19 이상권 Manufacturing method of gyrophora esculenta wine and gyrophora esculenta wine thereof
CN105861213A (en) * 2016-04-20 2016-08-17 陕西普素生物科技有限公司 Fermentation type inonotus obliquus wine and preparation method thereof
KR101652103B1 (en) 2016-04-10 2016-08-29 이성우 Pleuropterus multiflorus TURCZ makgeolli, and a method of producing
KR101740118B1 (en) 2015-04-29 2017-05-25 김성수 A method of manufacturing a fermented rice wine as Chaga mushroom
CN108676648A (en) * 2018-05-22 2018-10-19 枣阳市灵鹿酒业有限公司 A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide
CN109393278A (en) * 2018-11-23 2019-03-01 哈尔滨贝加尔泰生物工程有限公司 A kind of bland production method of inonotus obliquus extracting solution and fermentation liquid

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012110323A (en) * 2010-11-22 2012-06-14 Jung Jun Pae Method for producing black makgoli
KR101289970B1 (en) 2011-05-18 2013-07-26 김수열 A method of manufacturing rice wine containing β-glucan and the rice wine by the method
KR101297610B1 (en) 2013-02-28 2013-08-19 이상권 Manufacturing method of gyrophora esculenta wine and gyrophora esculenta wine thereof
KR101740118B1 (en) 2015-04-29 2017-05-25 김성수 A method of manufacturing a fermented rice wine as Chaga mushroom
KR101652103B1 (en) 2016-04-10 2016-08-29 이성우 Pleuropterus multiflorus TURCZ makgeolli, and a method of producing
CN105861213A (en) * 2016-04-20 2016-08-17 陕西普素生物科技有限公司 Fermentation type inonotus obliquus wine and preparation method thereof
CN108676648A (en) * 2018-05-22 2018-10-19 枣阳市灵鹿酒业有限公司 A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide
CN109393278A (en) * 2018-11-23 2019-03-01 哈尔滨贝加尔泰生物工程有限公司 A kind of bland production method of inonotus obliquus extracting solution and fermentation liquid

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