METHOD OF PREPARING NURUK AND FERMENTED ALCOHOL USING THE SAME BY INOCULATING 3 STRAINS ASPERGILLUS ORYZAE INTO YAM AND CHRYSANTHEMUM INDICUM

The present invention relates to an yeast produced by innoculating three kinds strains of Aspergillus oryzae to Chinese yam and Chrysanthemum indicum. which confirms amylase activity and glycolysis productivity by separating three kinds strains of Aspergillus oryzae, produces an yeast using the sepa...

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Bibliographische Detailangaben
Hauptverfasser:	KWON, GI SEOK, KWON, SOON YOUL, KWON, YONG BOK, LEE, JUNG BOK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to an yeast produced by innoculating three kinds strains of Aspergillus oryzae to Chinese yam and Chrysanthemum indicum. which confirms amylase activity and glycolysis productivity by separating three kinds strains of Aspergillus oryzae, produces an yeast using the separated strain after confirming, and produces fermented beverages using the produced yeast after measuring glycolysis activity. The method has the excellent effects capable of maximizing the utilization of Chinese yam and Chrysanthemum indicum. as well as enhancing the value of fermented beverages in terms of nutritional, functional and quality by enhancing quality of fermented beverages after evaluating physical properties and function. 본 발명은 마와 감국에 아스퍼질러스 오리제 3종의 균주를 접종하여 제조한 누룩 및 이를 이용한 발효주의 제조방법에 관한 것으로 누룩에서 아스퍼질러스 오리제 3종 균주를 분리하여 아밀라아제 활성, 당분해 생성능을 확인하고 동정한 후 상기에서 분리한 균주를 이용하여 누룩을 제조하고 당화력을 측정한 후 상기에서 제조한 누룩으로 발효주를 제조하고 물리적특성, 기능성을 평가한 결과 발효주의 품질을 향상시켜 영양학적, 기능적, 품질 측면에서 발효주의 가치를 향상시킬 뿐만 아니라 마와 감국의 이용도를 극대화할 수 있는 뛰어난 효과가 있다.