WO2011016634A3 - Technique de fabrication de vin de riz amélioré par adjonction de paprika, et vin de riz ainsi obtenu - Google Patents

Technique de fabrication de vin de riz amélioré par adjonction de paprika, et vin de riz ainsi obtenu Download PDF

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Publication number
WO2011016634A3
WO2011016634A3 PCT/KR2010/004840 KR2010004840W WO2011016634A3 WO 2011016634 A3 WO2011016634 A3 WO 2011016634A3 KR 2010004840 W KR2010004840 W KR 2010004840W WO 2011016634 A3 WO2011016634 A3 WO 2011016634A3
Authority
WO
WIPO (PCT)
Prior art keywords
rice wine
paprika
producing
produced
improved
Prior art date
Application number
PCT/KR2010/004840
Other languages
English (en)
Korean (ko)
Other versions
WO2011016634A2 (fr
Inventor
심기환
정창호
Original Assignee
경상대학교 산학협력단
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 경상대학교 산학협력단 filed Critical 경상대학교 산학협력단
Publication of WO2011016634A2 publication Critical patent/WO2011016634A2/fr
Publication of WO2011016634A3 publication Critical patent/WO2011016634A3/fr

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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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • 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
    • 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
    • C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
    • 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
    • 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
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Cette invention concerne une technique de fabrication de vin de riz amélioré par l'adjonction de paprika et un vin de riz ainsi obtenu. Plus précisément, l'invention concerne une technique de fabrication de vin contenant du paprika, qui permet de surmonter les problèmes de variation de goût et de mauvaise reproductibilité du goût du vin grâce à l'application d'un procédé normalisé et qui, en outre, augmente la fonctionnalité dans la mesure ou ledit vin renferme les pigments caroténoïdes contenus dans le paprika. Le vin de riz obtenu par cette technique peut être également bénéfique pour la santé dans la mesure où non seulement il présente une teneur plus élevée que les vins à base de raisin en acides aminés et en acides organiques bénéfiques présents dans le riz, mais facilite également l'ingestion, sous forme de produit traité, du paprika, lequel contient de la vitamine C et des composants caroténoïdes ayant une remarquable action anti-cancéreuse et anti-oxydante.
PCT/KR2010/004840 2009-08-03 2010-07-23 Technique de fabrication de vin de riz amélioré par adjonction de paprika, et vin de riz ainsi obtenu WO2011016634A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2009-0071314 2009-08-03
KR1020090071314A KR101170124B1 (ko) 2009-08-03 2009-08-03 파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인

Publications (2)

Publication Number Publication Date
WO2011016634A2 WO2011016634A2 (fr) 2011-02-10
WO2011016634A3 true WO2011016634A3 (fr) 2011-06-30

Family

ID=43544759

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2010/004840 WO2011016634A2 (fr) 2009-08-03 2010-07-23 Technique de fabrication de vin de riz amélioré par adjonction de paprika, et vin de riz ainsi obtenu

Country Status (2)

Country Link
KR (1) KR101170124B1 (fr)
WO (1) WO2011016634A2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104726251A (zh) * 2013-12-23 2015-06-24 齐爱民 一种葡萄红曲酒及其酿造方法
CN108060043A (zh) * 2018-02-13 2018-05-22 福州大学 一种同步制备米酒和富含优质蛋白大米的方法
KR102405931B1 (ko) * 2019-10-10 2022-06-07 경상북도(농업기술원) 파프리카 와인 및 그 제조방법

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10313849A (ja) * 1997-05-15 1998-12-02 Dezainaa Foods Kyokai:Kk アルコール飲料の呈味改善剤
JP2001190251A (ja) * 2000-01-11 2001-07-17 House Foods Corp 発酵飲料の製造方法
KR100533098B1 (ko) * 2003-07-21 2005-12-02 김시중 오디약주 및 이의 제조방법
KR100567570B1 (ko) * 2005-06-22 2006-04-05 괴산군 고추술의 제조방법

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10313849A (ja) * 1997-05-15 1998-12-02 Dezainaa Foods Kyokai:Kk アルコール飲料の呈味改善剤
JP2001190251A (ja) * 2000-01-11 2001-07-17 House Foods Corp 発酵飲料の製造方法
KR100533098B1 (ko) * 2003-07-21 2005-12-02 김시중 오디약주 및 이의 제조방법
KR100567570B1 (ko) * 2005-06-22 2006-04-05 괴산군 고추술의 제조방법

Also Published As

Publication number Publication date
WO2011016634A2 (fr) 2011-02-10
KR101170124B1 (ko) 2012-08-01
KR20110013712A (ko) 2011-02-10

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