KR101066459B1 - An Enhanced Health Functional Schizandra extract Makgeolli and Process for Preparation thereof - Google Patents

An Enhanced Health Functional Schizandra extract Makgeolli and Process for Preparation thereof Download PDF

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KR101066459B1
KR101066459B1 KR1020080130783A KR20080130783A KR101066459B1 KR 101066459 B1 KR101066459 B1 KR 101066459B1 KR 1020080130783 A KR1020080130783 A KR 1020080130783A KR 20080130783 A KR20080130783 A KR 20080130783A KR 101066459 B1 KR101066459 B1 KR 101066459B1
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makgeolli
schizandra
extract
schizandra chinensis
rice wine
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KR1020080130783A
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Korean (ko)
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KR20100072390A (en
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김도완
홍승희
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홍승희
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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
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/003Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process

Abstract

The present invention relates to makgeolli containing Schizandra chinensis, which is unique in taste and aroma and useful for human body, using Schizandra chinensis extract as a main raw material, and a method of manufacturing the same. In the present invention, the step of extracting the extract of Schizandra chinensis extract from dried Schizandra chinensis extract, preparing the entry by mixing Aspergillus kawachii seed into the cooked rice, and then putting Schicharomyces extract into the implant, and put a single yeast Saccharomyces cerevisiae Fermentation, antioxidant, color, pH, hangover, bad breath, trimming, sensory test, general microorganism and yeast measurement of the Schizandra makgeolli prepared in the present invention comprises the step of evaluating the functionality of Schizandra rice wine The natural red pigment of fresh makgeolli can improve palatability, improve the shelf life of fresh makgeolli due to the antimicrobial activity of Schizandra chinensis, consume various physiological functional ingredients and live yeast of Schizandra chinensis, and promote the consumption of Schizandra chinensis by promoting the consumption of Schizandra chinensis. Providing a stable profit model and outstanding contribution to national health It works.
Rice wine, Schisandra chinensis, health functional, antioxidant

Description

Health-enhanced functional Schizandra makgeolli with added Schizandra chinensis and its manufacturing method {An Enhanced Health Functional Schizandra extract Makgeolli and Process for Preparation Ya}

Makgeolli is a representative fermented liquor indigenous to our nation, and is usually made from rice as a raw material.In general, a method of manufacturing rice is first processed through a semi-process to make the rice contain an appropriate amount of water, and then steamed with strong steam of 100 ° C or higher, A saccharifying agent such as malt or malt is added to saccharified starch to sugar to prepare a saccharified solution, and then the base sac is added to the saccharified liquid to be fermented. Makgeolli, a traditional liquor, has a unique taste and aroma according to its raw materials and methods such as grains and yeast. It is a natural carbonated drink containing low concentrations of alcohol using rice as its main ingredient, and live yeast and various enzymes. It is a healthful liquor, which is nutritionally superior to other types of alcohol, and combines taste, fragrance, smell, etc. together with amino acids and organic acids produced by decomposition of raw ingredients due to enzymatic action by microorganisms.

As the fermentation continues after the rice wine is packaged, there is a limit to shelf life and distribution process. Sterilized makgeolli was developed to extend the shelf life, the biggest disadvantage of makgeolli, but it did not meet the taste and taste of makgeolli and lovers' desire to consume live yeast. The consumption of makgeolli is decreasing due to the failure to meet the demand, and foreign wine and wine occupy the vacancy.

Recently, the growing interest in health demands the production of makgeolli, using colorful natural plant materials to satisfy the modern people's sense of color, and the refined makgeolli and taste and taste that emphasize nutrition and functionality. There is an urgent need for the development of new products that can extend the shelf life due to the antimicrobial action of natural products while satisfying the diversified preference of consumers.

The present invention relates to Schizandra makgeolli and its manufacturing method with improved health functionalities using Schizandra. Alcohol can be divided into fermented, distilled, and mixed liquor according to its manufacturing method. Brewed liquor can be fermented by the action of mold and yeast in sugar, starch in fruits, grains and other raw materials. The alcohol is relatively low in alcohol, making it easy to deteriorate, but it has a distinctive aroma and soft taste from the ingredients. There are varieties of rice wine, beer, wine, medicine, and sake. Distilled liquor is a liquor made by distilling fermented liquor or distilled liquor. The alcohol concentration is relatively high, and some or most of impurities can be removed depending on the distillation method. The varieties include brandy, whiskey, vodka, rum and tequila. Mixed liquor is a liquor made by leaching or distilling with the addition of fruits, flavors, sweeteners and herbs to brew or distilled liquor.

The current state of technology development of our country's traditional rice wine is as follows. Makgeolli containing prickly pear and its manufacturing method (Korean Patent Registration No. 0669233), method of manufacturing pumpkin makgeolli (Korean Patent Registration No. 0671905), liquor using lead and its manufacturing method (Korean Patent Registration No. 0682825) , Samjigu vinegar makgeolli manufacturing method (Korea Patent Registration No. 0484789), Brown rice makgeolli manufacturing method (Korea Patent Registration No. 0776987), Fermented liquor manufacturing method containing pine needles and herbal medicine (Korea Patent Registration No. 0684188), Coffee shop Various makgeolli manufacturing techniques using vegetable materials have been developed, including the manufacturing method of flavored rice wine (Korean patent registration No. 0332376) and the manufacturing method of Takju containing green tea ingredients (Korean patent registration No. 0382785). There is no technology that improves shelf life, enhances color and sensuality of Makgeolli, and enhances functionality.

Schizandra chinensis is a dried fruit of the deciduous wood of the magnolia family, Schizandra chinensis or Schisandra chinensis, which is warm and nonpoisonous, with five flavors, but especially sour. In Chinese medicine, Schisandra chinensis protects the lungs and kidneys, produces essence, eliminates thirst, and weakens the lungs and kidneys and holds semen. Healing, cold sweating and diarrhea is said to be good. Looking at the product development technology emphasizing the functionalities of Schisandra chinensis seed extract functional ingredients and its manufacturing method (Korean Patent Registration No. 0394577), water kimchi using Schisandra chinensis extract and its preparation method (South Korea Patent Registration No. 0495949), Schisandra chinensis extract Various foods and medicines using Schizandra extracts such as the composition for the prevention and treatment of cardiovascular diseases (Korea Patent Application No. 2002-0083946) and the composition for the treatment of diabetes mellitus with Schizandra extract (Korea Patent Registration No. 0637867) are developed. have. However, there is currently no product that has improved the color and storage of makgeolli by using Schisandra chinensis, and improved the functionality of makgeolli, which is our own liquor, as a high-quality and high-functional product. After extracting with a mixed extract and ethanol distilled filtered Schisandra chinensis extract with a micro filter having a pore size of 0.4㎛ 0.5L of 1 stage immersion 1L mixed 0.5L of water and then maintained at 24 ~ 28 ℃ A method of obtaining 1.5 L of Schizandra chinensis added after fermentation at 28-30 ° C. for 5 days and high temperature sterilization at 130 ° C.-145 ° C. for 2 seconds is disclosed in Korean Patent Publication No. 2003-2041, but, in particular, disclosed in the above publication. Herbal rice wine is only a review of the possibility of herbal rice wine, and the ingredients remaining in the alcohol eluted extract not only reduce the color, storage and taste of the rice wine. The yeast strains used for the second-stage alcohol fermentation use a mixture of Saccharomyces cerevisiae as well as Saccharomyces coreanus in large amounts, and they compete competitively to produce secondary metabolites such as lactic acid bacteria and various antibiotics. There is a disadvantage in that the quality is reduced due to the alcohol soluble substance of makgeolli.

The present invention has been made in view of the above points by maximizing red color, which is a natural pigment of Schizandra chinensis, by using only the water extracts of Schizandrae cultivated at Dongro-myeon, Mungyeong-si, Gyeongsangbuk-do, Korea. Along with the sour and sweet taste of Schisandra chinensis, the flavor of makgeolli is remarkably improved, and Omisja makgeolli and its production can be extended by inhibiting various bacterial growths of Saccharomyces cerevisiae with antimicrobial power of Schisandra chinensis. The method was completed.

At present, the general rice wine is semi-rice, steamed, and then fermented and manufactured by maltization with malt or malt. As a result, the bottled finished product also undergoes fermentation, resulting in a short shelf life and no limit in distribution process. As a result, social activities do not meet the preferences of many modern people.

Therefore, an object of the present invention is to increase the shelf life of makgeolli, and to provide a new functional enhanced Schizandra makgeolli that can increase the quality and functionality of makgeolli, modern people's preferred food color with the improvement of breath, hangover, trim This decrease, the antimicrobial activity of Schizandra chinensis itself extends the shelf life, and Saccharomyces cerevisiae single yeast provides live makgeolli to provide high quality, high-functional schizandra makgeolli which can contribute to national health.

The object of the present invention is to maximize the elution of anthocyanin, a natural pigment unique to Schisandra chinensis using only Schisandra chinensis extract, to improve the color of makgeolli, and to improve the shelf life due to sweet and sour ingredients, and to enhance the flavor of makgeolli and its manufacture. Method was achieved.

Another object of the present invention is to unify the flavor by using a single yeast, in particular Saccharomyces cerevisiae in the preparation of sake, according to the present invention is the step of extracting Schisandra chinensis extract from dried Schisandra chinensis, Aspergillus kawachii seed It comprises the steps of preparing entry by mixing, fermenting Schizandra extract and a single yeast Saccharomyces cerevisiae into the entry, and the antioxidant, color, pH, hangover, trim of Schizandra rice wine and general rice wine, sterilized rice wine prepared according to the present invention By measuring the occurrence, bad breath, sensory test, general microorganism and yeast test, and to prove the functionality of Schizandra makgeolli, it provides a Schizandra makgeolli with improved health functionalities and its manufacturing method.

Health functional strengthening Schizandra makgeolli and its manufacturing method according to the present invention have a palatability enhancing effect due to the natural red pigment derived from Schizandra chinensis extract extract, and can also be ingested with useful ingredients such as sour, salty, bitter, and sweet taste of Schizandra chinensis. Due to the antimicrobial activity of Schizandra chinensis, the storage period of rice wine is extended, and the flavor of Schizandra chinensis is improved, and it is possible to directly consume live yeast without sterilizing various physiological functional ingredients of Schizandra chinensis. It works.

Referring to the Schizandra makgeolli and its manufacturing method improved health functional properties using the Schizandra in detail with reference to the drawings as follows.

In the present invention Schizandra makgeolli and its manufacturing method, Schizandra chinensis was used to dry the Gyeongbuk Mungyeong Omiza, put 5,000mL of distilled water in 500g Schizandra chinensis extract for 8 hours at 60 ℃ to obtain Schizandra chinensis extract, Schizandra 30% of the total raw rice required for the production of makgeolli is washed with water, steamed and cooled to 35 to 40 ° C. Next, purified carbon treated with activated carbon and a single yeast Saccharomyces cerevisiae were finally added to the inoculation prepared by inoculating Aspergillus kawacchii, and then immersed in 1 stage for 2 days, and then the remaining 70% of raw rice was cooked. Schisandra chinensis extract in 1 stage dipped Schizandra extract extract and purified water and then immersed in two stages to complete the fermentation, aging process Omija makgeolli enhanced health functionality (Fig. 1).

Hereinafter, the present invention will be described in more detail according to a preferred embodiment of the present invention. However, the following examples are only preferred embodiments of the present invention, and the scope of the present invention is not limited to the following examples.

<Example> Manufacturing rice wine using Schisandra chinensis

Schizandra extract extraction process: Schizandra chinensis extract used in the present invention was purchased in 2007 from Dongro-myeon, Mungyeong-si, Gyeongsangbuk-do, and then dried. Put Schizandra chinensis extract in 5,000mL of distilled water and extracted for 8 hours at 60 ℃. . At this time, the solid content of Schizandra chinensis extract was 35 Brix, the chromaticity was L. The brightness was 31.13, the redness a was 18.78, and the b value was -32.56.

Arrival production process: After washing 3kg of rice, it is immersed for 5 hours, water is removed to maintain the water absorption at 30 to 35%. After steaming the cooked rice to 30 ℃ and depositing it for 2 hours at a humidity of 90%, 3g of Aspergillus kawacchii seedlings were uniformly inoculated and mixed well with each other. After the thickness was incubated for 3 days at a temperature of 25 ~ 30 ℃, 30 ~ 40% humidity to complete the entry.

One-stage immersion process: 4.5L of purified carbon treated with activated carbon and 1.5g of dry yeast (Saccharomyces cerevisiae) were added to the above-mentioned entry point, followed by fermentation at 25 to 30 ° C. for 2 days.

Two-stage immersion process: After washing 10kg of rice and soaked for 5 hours, water was removed to maintain the water absorption rate of 30 ~ 35%. In the first step of soak dipped 14L of purified water treated with activated carbon and 4L of Schisandra chinensis extract.

Fermentation and maturation, completion process: After starting the fermentation process after the two-stage immersion, the fermentation for 5 days while maintaining the temperature of 25 ℃ while paying attention to the sharp rise in temperature from the second day. After fermentation, the solution was left at room temperature for 3 days to complete taste and flavor and color.

Schizandra makgeolli evaluation: To evaluate the functionalities of Schizandra makgeolli, the commercially prepared makgeolli and its sterilized makgeolli are stored and stored at room temperature, and color and pH change over time, hangover and trimming, bad breath, and sensory evaluation , Antioxidant and general microorganisms and yeast were measured.

Test Example 1: Inventive Schizandra chinensis of chromaticity

Table 1 compares the chromaticity values over time after storage of Schizandra makgeolli and commercial makgeolli and sterile makgeolli sold in the present invention at room temperature, respectively. At this time, the chromaticity measurement (Minolta, CR-200, Japan) was used, the standard white plate was L value 93.91, a value 0.01, b value 1.52. Schizandra rice wine has a higher redness value than commercial rice wine, and anthocyanin pigment, a natural pigment of Schizandra chinensis, improves the color of rice wine and enhances the visual sensory of consumers.
Comparison of Colors between Regular Rice Wine and Schisandra Rice Wine division 1 day past 5 days 10 days past L a b L a b L a b Plain rice wine 29.08 -6.23 -39.71 26.67 0.82 -40.73 28.32 1.40 -63.64 Sterilized Rice Wine 28.24 -1.44 -39.73 27.18 0.71 4.96 26.04 1.30 -42.72 Schisandra rice wine 21.32 5.61 -39.75 29.68 4.96 -40.04 26.04 6.99 -43.13

delete

Test Example 2: pH measurement of fresh rice wine of Schizandra chinensis according to the present invention

The results of measuring the pH of Schizandra makgeolli and general makgeolli prepared by the present invention over time are shown in Table 2. The pH was measured by using a pH meter (Istek, Model 740P), and Schizandra makgeolli was found to have a lower pH due to the organic acid of Schizandra compared to the general rice wine.

PH Measurement of Regular Makgeolli and Schisandra Makgeolli division pH measurement 1 day past 5 days 10 days past Plain rice wine 3.91 3.76 4.80 Sterilized Rice Wine 4.21 3.98 4.36 Schisandra rice wine 3.70 3.24 3.92

Test Example 3 Measurement of General Microorganism

Table 3 shows the results of measuring the general microbial change closely related to the preservation system of makgeolli, while storing Schisandra makgeolli and general makgeolli prepared in the present invention at room temperature. The production of Schizandra chinensis was significantly lower than normal rice wine, suggesting that the retention period was extended, which is attributed to the antimicrobial activity of Schizandra chinensis.

Observation of General Microorganisms during Storage of General Makgeolli and Schisandra Makgeolli division General microbial measurement 1 day past 5 days 10 days past Plain rice wine 180 x 10 6 210 x 10 6 280 x 10 6 Sterilized Rice Wine 80 360 x 10 3 100 x 10 6 Schisandra rice wine 63 x 10 6 98 x 10 6 68 x 10 6

Test Example 4 Measurement of the Schisandra chinensis yeast of the present invention

Table 4 shows the results of measuring the number of yeasts present in makgeolli, while storing the schisandra makgeolli prepared in the present invention and commercially prepared makgeolli at room temperature. As a result, the present invention of Schizandra chinensis was significantly higher in number of yeasts compared to sterilized makgeolli, which is the greatest feature of the present invention. It is judged to be beneficial health rice wine.

Observation of Yeast of Regular Makgeolli and Schisandra Makgeolli division Yeast Observation 1 day past 5 days 10 days past Plain rice wine 140 x 10 6 200 x 10 6 270 x 10 6 Sterilized Rice Wine 49 270 x 10 3 570 x 10 3 Schisandra rice wine 140 x 10 6 190 x 10 6 210 x 10 6

Test Example 5: Determination of antioxidant activity of Schizandra chinensis in the present invention

In order to confirm the physiological activity of the Schizandra chinensis ginseng prepared in the present invention, it was measured by using a reducing power of 1,1-diphenyl-2-picrylhydrazyl (DPPH), which is an indicator of antioxidant measurement. 800 μl of DPPH solution (DPPH 12.5 mg dissolved in 100 mL of Et-OH) was added to 200 μl of Makgeolli sample, followed by reaction for 10 minutes, and the absorbance was measured at 525 nm. As a result of measuring DPPH scavenging activity, the general Makgeolli was measured as 183.28 (IC 50 : ㎍ / mL), while the Schizandrae Makgeolli of the present invention was 31.68 (IC 50 : ㎍ / mL), which showed very high antioxidant activity. Its antioxidant activity is higher than that of general rice wine, and its functionality is certified.

Test Example 6: Measurement of hangover, bad breath and burp occurrence of fresh rice wine of Schizandra chinensis of the present invention

Table 5 shows the results of measuring hangover, bad breath and burp after ingesting Schizandra chinensis and general Makchiri prepared according to the present invention. Experimental method is to drink five 500ml Makgeolli for each adult 5 men and women (total 10 people) who feel hangover, such as headache when drinking 500ml each Makgeolli, five points after 5 hours (5 points; 3 points; normal, 1 point; do not feel), and then averaged. As a result, Schisandra makgeolli has been found to be a high-quality product suitable for the taste of modern people because it has less hangover and less incidence of breath and trim than general makgeolli.

Measurement of hangover, bad breath, and burping in regular rice wine and Schisandra rice wine division Characteristic observation hangover Bad breath burp Plain rice wine 4.3 4.7 4.1 Sterilized Rice Wine 3.6 3.9 4.1 Schisandra rice wine 2.1 2.7 2.3

Test Example 7: Measurement of sensory evaluation of the Schizandra makgeolli of the present invention

Sensory test results of Schizandra makgeolli and general makgeolli prepared according to the present invention are shown in Table 6. The sensory test method is to divide 100ml each of rice wine to 20 college students, and measure taste, aroma, throbbing, and overall preference using a 5-point grading method (5; good; 3; normal; 1; bad). The mean value was obtained (janggyeong type, palatability sensory test of food, introductory history, 1995). As a result, Schizandra makgeolli of the present invention received high scores in all items compared to general makgeolli, and was found to be suitable for young people's preference.

Measurement of Sensory Evaluation of General Makgeolli and Schizandrae Makgeolli division Sensory test flavor incense Thirsty Overall preference Plain rice wine 4.3 3.5 3.3 3.8 Sterilized Rice Wine 4.5 3.7 3.8 4.2 Schisandra rice wine 4.9 4.7 4.7 4.8

1 is a manufacturing process of Schizandra makgeolli.

Claims (2)

  1. 500 ml of dried Schisandra chinensis extract with 5,000 mL of distilled water and extract for 8 hours at 60 ℃, the immigration preparation process to wash 30% of the total raw rice required for the production of Schizandra rice wine, and to increase the cooling to 35-40 ℃, Inoculated with Aspergillus kawacchii, inoculated with purified water and dry yeast (Saccharomyces cerevisiae) after incubation process for 3 days at 25 ~ 30 ℃ and 30 ~ 40% humidity. Process of manufacturing drunk by soaking in 1 stage for 2 days at ℃, and increasing the remaining 70% of raw rice to 30 ~ 35% of water after the first stage soaking. A novel method for producing Omija Makmakolli, which is fermented and matured after immersion in two stages at 5 ° C. for 5 days.
  2. Omija saengmakgeolli prepared by the method of claim 1, the growth of the yeast strains other than the yeast strain is suppressed to improve the preservation.
KR1020080130783A 2008-12-22 2008-12-22 An Enhanced Health Functional Schizandra extract Makgeolli and Process for Preparation thereof KR101066459B1 (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101478427B1 (en) * 2012-10-31 2014-12-31 씨제이제일제당 (주) The manufacturing method of brown rice Makgeolli and the brown rice Makgeolli from manufactured thereof
KR20160137914A (en) 2015-05-24 2016-12-02 주식회사 포스팜 Sericea optimalutilization method using traditional Soybean Koji
WO2017065373A1 (en) * 2015-10-16 2017-04-20 대한민국(농촌진흥청장) Method for producing solid starter for unrefined rice wine using aspergillus luchuensis 74-5 and indigenous spawn having excellent acid production capability
KR20180082072A (en) 2017-01-10 2018-07-18 중부대학교 산학협력단 Sparkling rice wine including goji berry and method thereof
KR101944622B1 (en) 2017-07-26 2019-01-31 장정화 Sparkling rice wine including goji berry using the high-amylose rice and method thereof

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KR101616170B1 (en) 2013-12-10 2016-04-27 동의대학교 산학협력단 Maximowiczia Chinensis Extracts For improvement Of Muscel Antioxidant Activity And Manufacturing Method of thereof
KR101699584B1 (en) 2014-07-25 2017-01-25 동의대학교 산학협력단 COMPOSITION INCLUDING Schisandra chinensis semen Extracts For Antioxidant activation And Manufacturing Method thereof
KR101720385B1 (en) 2014-07-25 2017-03-28 동의대학교 산학협력단 prevent or improvement COMPOSITION INCLUDING Schisandra chinensis semen Extracts For vascular disease And Manufacturing Method thereof
KR101809933B1 (en) 2015-05-07 2017-12-18 동의대학교 산학협력단 Schisandrae chinensis extracts for preventing or treating leukemia and manufacturing method thereof

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KR20030002041A (en) * 2001-06-30 2003-01-08 남종현 Herb medicinal rice wine and preparing method thereof
KR100531740B1 (en) 2003-06-10 2005-11-28 이두일 Schizandra concentration method and schizandra distillate wine
KR100672016B1 (en) 2006-01-27 2007-01-19 안임숙 Manufacturing method of takju for improvement of preservative function

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KR20030002041A (en) * 2001-06-30 2003-01-08 남종현 Herb medicinal rice wine and preparing method thereof
KR100531740B1 (en) 2003-06-10 2005-11-28 이두일 Schizandra concentration method and schizandra distillate wine
KR100672016B1 (en) 2006-01-27 2007-01-19 안임숙 Manufacturing method of takju for improvement of preservative function

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101478427B1 (en) * 2012-10-31 2014-12-31 씨제이제일제당 (주) The manufacturing method of brown rice Makgeolli and the brown rice Makgeolli from manufactured thereof
KR20160137914A (en) 2015-05-24 2016-12-02 주식회사 포스팜 Sericea optimalutilization method using traditional Soybean Koji
WO2017065373A1 (en) * 2015-10-16 2017-04-20 대한민국(농촌진흥청장) Method for producing solid starter for unrefined rice wine using aspergillus luchuensis 74-5 and indigenous spawn having excellent acid production capability
KR20180082072A (en) 2017-01-10 2018-07-18 중부대학교 산학협력단 Sparkling rice wine including goji berry and method thereof
KR101944622B1 (en) 2017-07-26 2019-01-31 장정화 Sparkling rice wine including goji berry using the high-amylose rice and method thereof

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