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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

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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
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/KR2010/004840
Other languages
English (en)
French (fr)
Other versions
WO2011016634A2 (ko
Inventor
심기환
정창호
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gyeongsang National University GNU
Original Assignee
Gyeongsang National University GNU
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 Gyeongsang National University GNU filed Critical Gyeongsang National University GNU
Publication of WO2011016634A2 publication Critical patent/WO2011016634A2/ko
Publication of WO2011016634A3 publication Critical patent/WO2011016634A3/ko
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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

  • 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

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 Ceased WO2011016634A2 (ko)

Applications Claiming Priority (2)

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

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

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