Composite of Raw rice wine and Soju using barley or rice and method thereof
The present invention relates to a composite of makgeolli and distilled soju using barley or rice and a method for manufacturing the same. By manufacturing makgeolli or soju using barley (including barley powder) or rice, it not only contains a large amount of dietary fiber such as beta-glucan deriv...
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| creator | SON YOUNG GI |
| description | The present invention relates to a composite of makgeolli and distilled soju using barley or rice and a method for manufacturing the same. By manufacturing makgeolli or soju using barley (including barley powder) or rice, it not only contains a large amount of dietary fiber such as beta-glucan derived from barley, which is known to lower cholesterol content in a human body compared to conventional makgeolli/soju, but also has enhanced flavor, health-oriented and enhanced palatability.
본 발명은 보리 또는 쌀을 이용한 막걸리와 증류식 소주의 조성물과 그 제조방법에 관한 것이며, 보리(보리제분포함) 또는 쌀를 이용하여 막걸리 또는 소주를 제조함으로써, 기존의 시판되는 막걸리/소주에 비해 체내 콜레스테롤 함량을 낮추는 것으로 알려진 보리 유래의 베타글루칸 등의 식이섬유를 다량으로 함유할 뿐만 아니라, 풍미가 증진되어 건강지향적이면서 기호도가 증진된 보리막걸리 또는 소주의 제조방법에 관한 것이다. |
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본 발명은 보리 또는 쌀을 이용한 막걸리와 증류식 소주의 조성물과 그 제조방법에 관한 것이며, 보리(보리제분포함) 또는 쌀를 이용하여 막걸리 또는 소주를 제조함으로써, 기존의 시판되는 막걸리/소주에 비해 체내 콜레스테롤 함량을 낮추는 것으로 알려진 보리 유래의 베타글루칸 등의 식이섬유를 다량으로 함유할 뿐만 아니라, 풍미가 증진되어 건강지향적이면서 기호도가 증진된 보리막걸리 또는 소주의 제조방법에 관한 것이다.</description><language>eng ; kor</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PASTEURISATION ; PREPARATION THEREOF ; PRESERVATION ; PURIFICATION ; SPIRITS ; STERILISATION ; VINEGAR ; WINE</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221026&DB=EPODOC&CC=KR&NR=20220144146A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76292</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221026&DB=EPODOC&CC=KR&NR=20220144146A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SON YOUNG GI</creatorcontrib><title>Composite of Raw rice wine and Soju using barley or rice and method thereof</title><description>The present invention relates to a composite of makgeolli and distilled soju using barley or rice and a method for manufacturing the same. By manufacturing makgeolli or soju using barley (including barley powder) or rice, it not only contains a large amount of dietary fiber such as beta-glucan derived from barley, which is known to lower cholesterol content in a human body compared to conventional makgeolli/soju, but also has enhanced flavor, health-oriented and enhanced palatability.
본 발명은 보리 또는 쌀을 이용한 막걸리와 증류식 소주의 조성물과 그 제조방법에 관한 것이며, 보리(보리제분포함) 또는 쌀를 이용하여 막걸리 또는 소주를 제조함으로써, 기존의 시판되는 막걸리/소주에 비해 체내 콜레스테롤 함량을 낮추는 것으로 알려진 보리 유래의 베타글루칸 등의 식이섬유를 다량으로 함유할 뿐만 아니라, 풍미가 증진되어 건강지향적이면서 기호도가 증진된 보리막걸리 또는 소주의 제조방법에 관한 것이다.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PASTEURISATION</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPB2zs8tyC_OLElVyE9TCEosVyjKTE5VKM_MS1VIzEtRCM7PKlUoLc7MS1dISizKSa1UyC-CKAHJ5qaWZOSnKJRkpBal5qfxMLCmJeYUp_JCaW4GZTfXEGcP3dSC_PjU4oLE5NS81JJ47yAjAyMjA0MTE0MTM0dj4lQBAK5gNUg</recordid><startdate>20221026</startdate><enddate>20221026</enddate><creator>SON YOUNG GI</creator><scope>EVB</scope></search><sort><creationdate>20221026</creationdate><title>Composite of Raw rice wine and Soju using barley or rice and method thereof</title><author>SON YOUNG GI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20220144146A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2022</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PASTEURISATION</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SON YOUNG GI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SON YOUNG GI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Composite of Raw rice wine and Soju using barley or rice and method thereof</title><date>2022-10-26</date><risdate>2022</risdate><abstract>The present invention relates to a composite of makgeolli and distilled soju using barley or rice and a method for manufacturing the same. By manufacturing makgeolli or soju using barley (including barley powder) or rice, it not only contains a large amount of dietary fiber such as beta-glucan derived from barley, which is known to lower cholesterol content in a human body compared to conventional makgeolli/soju, but also has enhanced flavor, health-oriented and enhanced palatability.
본 발명은 보리 또는 쌀을 이용한 막걸리와 증류식 소주의 조성물과 그 제조방법에 관한 것이며, 보리(보리제분포함) 또는 쌀를 이용하여 막걸리 또는 소주를 제조함으로써, 기존의 시판되는 막걸리/소주에 비해 체내 콜레스테롤 함량을 낮추는 것으로 알려진 보리 유래의 베타글루칸 등의 식이섬유를 다량으로 함유할 뿐만 아니라, 풍미가 증진되어 건강지향적이면서 기호도가 증진된 보리막걸리 또는 소주의 제조방법에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Composite of Raw rice wine and Soju using barley or rice and method thereof |
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