WO2011016634A3 - 파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인 - Google Patents

파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인 Download PDF

Info

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)
French (fr)
Other versions
WO2011016634A2 (ko
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/ko
Publication of WO2011016634A3 publication Critical patent/WO2011016634A3/ko

Links

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

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (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

본 발명은 파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인에 관한 것으로, 구체적으로는 와인 맛의 불균형 및 재현성이 낮은 단점을 극복하고 표준화 공정을 제공함과 동시에 파프리카에 함유되어있는 카로틴 색소를 함유시켜 기능성을 증대시킨 파프리카 라이스 와인을 제조하는 방법을 제공한다. 본 발명의 방법에 따라 제조된 라이스 와인에 따르면, 일반 포도주보다 쌀에서 나오는 유리아미노산 및 유기산 함량이 높을 뿐 아니라, 항암 및 항산화 작용에 뛰어난 효능을 갖는 비타민 C 및 카로테노이드 성분들을 함유하고 있는 파프리카를 가공 식품으로서 쉽게 섭취할 수 있도록 함으로써 건강 증진 효과 또한 제공할 수 있다.
PCT/KR2010/004840 2009-08-03 2010-07-23 파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인 WO2011016634A2 (ko)

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 (ko) 2011-02-10
WO2011016634A3 true WO2011016634A3 (ko) 2011-06-30

Family

ID=43544759

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2010/004840 WO2011016634A2 (ko) 2009-08-03 2010-07-23 파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인

Country Status (2)

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

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
KR20110013712A (ko) 2011-02-10
KR101170124B1 (ko) 2012-08-01
WO2011016634A2 (ko) 2011-02-10

Similar Documents

Publication Publication Date Title
PH12018502169A1 (en) Extraction method
WO2009089593A8 (en) Process for preparing nutritional, therapeutic or organoleptic products from crude glycerol
WO2011126897A3 (en) Methods for enhancing by-products from fermentation processes
EP2570132A4 (en) METHOD FOR PRODUCING NOVEL WORKED GINSENG OR AN EXTRACT THEREFORE INCREASING THE NORMAL MINUTE GINSENOSIDE SHARE
BR112012032712A2 (pt) método para preparar uma composição flavorizante de vinagre balsâmico ou de queijo parmesão
WO2009041788A3 (en) Preparation method of vegetable extract ferment solution and vegetable extract ferment solution prepared by the same
EA201490983A1 (ru) Усовершенствованный способ по изготовлению алкогольных напитков и продукты, изготовленные по данному способу
PH12013000226A1 (en) A process and formulation for making an egg product with increased functionality and flavor
MX2012012522A (es) Procedimiento para inocular levadura en zumo de frutas.
PH12015500631A1 (en) Method for preparing natural beef flavor
PH12018501345A1 (en) Soy sauce-like liquid seasoning and method for producing same
WO2009016758A1 (ja) ジュース又は果実酒の製造方法
WO2011016634A3 (ko) 파프리카를 이용하여 개량된 라이스 와인을 제조하는 방법 및 이로부터 제조된 라이스 와인
WO2010079013A3 (en) Umami active fraction, method to prepare the same, method of enhancing umami taste and method of preparing a food product
WO2011031083A3 (ko) 칠황버섯 균사체를 이용한 발효식품 및 그 제조방법
SG194234A1 (en) A hydrolysate of a protein substrate and a process for producing thereof
WO2013026886A3 (en) Microorganisms of the species bacteroides xylanisolvens
GR1008059B (el) Παραγωγη αλκοολουχου ποτου με αναμειξη ζυμωθεντων χυμων σταφυλιου και ροδιου
WO2008117407A1 (ja) 濃縮酢酸発酵物
MY174096A (en) Milk-flavor-enhanced lipid, and method for enhancing milk flavor in food and beverage products
WO2009010826A3 (en) Novel genes and methods of producing carotenoids
WO2013141754A3 (ru) Коктейль винный газированный "тенстрайк энерджи дарк"
WO2012015235A3 (ko) 핑크팝 보리수 열매를 이용한 와인 및 그의 제조방법
WO2018066966A3 (ko) 제빵용 고추장 및 이의 제조방법
BR112014019259B8 (pt) método para produzir um alimento ou bebida, alimento ou bebida, e, composição conferindo aroma e/ou sabor

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10806608

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10806608

Country of ref document: EP

Kind code of ref document: A2