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 PDFInfo
- 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
Links
Classifications
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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
- C12G3/02—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
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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
- C12G3/02—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.
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)
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)
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 |
-
2009
- 2009-08-03 KR KR1020090071314A patent/KR101170124B1/ko not_active IP Right Cessation
-
2010
- 2010-07-23 WO PCT/KR2010/004840 patent/WO2011016634A2/ko active Application Filing
Patent Citations (4)
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 |
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