Method for production of Songi mushroom liquor with enhanced flavor by sliced branch of Korean red pine
The present invention relates to a method for producing flavor-enhanced matsutake liquor added with thinly sliced branch of Korean red pine. The matsutake liquor added with thinly sliced branch of Korean red pine, compared to conventional matsutake liquor, has been found to have excellent contents o...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; kor |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| Zusammenfassung: | The present invention relates to a method for producing flavor-enhanced matsutake liquor added with thinly sliced branch of Korean red pine. The matsutake liquor added with thinly sliced branch of Korean red pine, compared to conventional matsutake liquor, has been found to have excellent contents of 2-octanol, which exhibits a characteristic flavor of matsutake, and methyl cinnamate, which exhibits a sweet honey flavor. Therefore, the present invention is expected to contribute to increase of the added value of agricultural products and vitalization of local economy.
본 발명은 소나무 가지를 얇게 짜른 송절편이 첨가된 향미증진 송이주의 제조방법에 관한 것으로, 본 발명의 송절편 첨가 송이주는 기존 송이주보다 송이 특유의 향을 나타내는 2-옥타놀(2-octanol) 및 달콤한 꿀 향을 나타내는 메틸 시나메이트 (methyl cinnamate) 함량이 우수한 것으로 나타났다. 따라서, 농산물의 부가가치 증대와 지역경제 활성화에 기여할 것으로 판단된다. |
|---|