WO2010044634A3 - 해양심층수를 이용한 송이발효주 및 그 제조방법 - Google Patents

해양심층수를 이용한 송이발효주 및 그 제조방법 Download PDF

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Publication number
WO2010044634A3
WO2010044634A3 PCT/KR2009/005962 KR2009005962W WO2010044634A3 WO 2010044634 A3 WO2010044634 A3 WO 2010044634A3 KR 2009005962 W KR2009005962 W KR 2009005962W WO 2010044634 A3 WO2010044634 A3 WO 2010044634A3
Authority
WO
WIPO (PCT)
Prior art keywords
ocean water
deep ocean
bunch
whole
production method
Prior art date
Application number
PCT/KR2009/005962
Other languages
English (en)
French (fr)
Other versions
WO2010044634A2 (ko
Inventor
김광희
어재선
이종호
Original Assignee
Kim Kwang Hee
Uh Je Sun
Lee Jong Ho
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kim Kwang Hee, Uh Je Sun, Lee Jong Ho filed Critical Kim Kwang Hee
Priority to JP2011532020A priority Critical patent/JP2012505651A/ja
Publication of WO2010044634A2 publication Critical patent/WO2010044634A2/ko
Publication of WO2010044634A3 publication Critical patent/WO2010044634A3/ko

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Classifications

    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • 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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

본 발명에 의하면 탈염처리한 해양심층수, 조효소제 및 액화효소제를 혼합하면서 가열하여 묽은 죽 상태로 만든 후에 냉각하고, 단백휴식시킨 다음 누룩과 효모를 배합하고 탈염처리하지 않은 해양심층수를 가수하여 혼합한 다음, 다단계의 발효과정을 거쳐 송이발효주를 제조하는 방법이 제공된다.
PCT/KR2009/005962 2008-10-16 2009-10-16 해양심층수를 이용한 송이발효주 및 그 제조방법 WO2010044634A2 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2011532020A JP2012505651A (ja) 2008-10-16 2009-10-16 海洋深層水を用いた松茸発酵酒およびその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2008-0101456 2008-10-16
KR1020080101456A KR100891626B1 (ko) 2008-10-16 2008-10-16 해양심층수를 이용한 송이발효주 및 그 제조방법

Publications (2)

Publication Number Publication Date
WO2010044634A2 WO2010044634A2 (ko) 2010-04-22
WO2010044634A3 true WO2010044634A3 (ko) 2010-08-05

Family

ID=40757224

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2009/005962 WO2010044634A2 (ko) 2008-10-16 2009-10-16 해양심층수를 이용한 송이발효주 및 그 제조방법

Country Status (3)

Country Link
JP (1) JP2012505651A (ko)
KR (1) KR100891626B1 (ko)
WO (1) WO2010044634A2 (ko)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01120273A (ja) * 1987-11-04 1989-05-12 Takaaki Takeuchi 松茸酒の製造方法
KR100291553B1 (ko) * 1999-05-11 2001-05-15 김학춘 송이버섯을 재료로 하는 술의 제조방법
KR100658430B1 (ko) * 2006-05-15 2006-12-15 김광희 송이발효주 및 그 제조방법
KR100748152B1 (ko) * 2006-04-20 2007-08-09 김일두 해양 심층수와 식물성 탄소섬유 부직포를 이용한 천연송이버섯 술 제조방법

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2837386B2 (ja) * 1996-03-01 1998-12-16 高知県 海洋深層水を利用した味噌又は清酒及びその製造方法
JP2002176966A (ja) * 2000-12-15 2002-06-25 Nishioka Honten:Kk 脱塩した海洋深層水を利用した清酒及びその製造方法
JP2003144131A (ja) * 2001-11-16 2003-05-20 Tosatsuru Sake Brewing Co Ltd 海洋深層水を利用した焼酎の製造法及び同法により製造した焼酎。
JP2004222509A (ja) * 2003-01-17 2004-08-12 Kochi Prefecture 生モト系酒母の製造方法
JP4606848B2 (ja) * 2004-11-15 2011-01-05 旭化成ケミカルズ株式会社 アルコール飲料醗酵液の膜濾過方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01120273A (ja) * 1987-11-04 1989-05-12 Takaaki Takeuchi 松茸酒の製造方法
KR100291553B1 (ko) * 1999-05-11 2001-05-15 김학춘 송이버섯을 재료로 하는 술의 제조방법
KR100748152B1 (ko) * 2006-04-20 2007-08-09 김일두 해양 심층수와 식물성 탄소섬유 부직포를 이용한 천연송이버섯 술 제조방법
KR100658430B1 (ko) * 2006-05-15 2006-12-15 김광희 송이발효주 및 그 제조방법

Also Published As

Publication number Publication date
WO2010044634A2 (ko) 2010-04-22
KR100891626B1 (ko) 2009-04-02
JP2012505651A (ja) 2012-03-08

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