JANG, BOOK HYUNKR,장복현,JHING, HONG ILKR,장홍일,CHANG, AE RIKR,장복현,장홍일,장애리
申请号：
KR1020140098819
公开号：
KR1020160017227A
申请日:
2014.08.01
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
Conventionally, people have fermented beverages in which sugar does not fermented well. Thus, according to the present invention, sugar added in a beverage during a fermentation process is fermented well by executing additional fermentation. Accordingly, the present invention can promote the proliferation of beneficial bacteria and follow fermentation periods which are different according to products including fermented beverage, alcohol, cosmetic products, and skin treatment ingredients in the fermentation and aging process. Further, the method of the present invention enhances the taste and fragrance of the fermented alcohol and beverage by adding additives therein. The method of the present invention also mixes functional ingredients in the fermenting and aging process in order to increase efficiency of cosmetic products and skin treatment ingredients.COPYRIGHT KIPO 2016본 발명의 기술은 발효중 설탕이 잘 발효되지 못한 발효음료를 먹던 것을 2차 발효를 하여 발효할 때 첨가하는 설탕이 잘 발효되어 숙성되는 기술로 발효시 유익한 균을 증식시키고 발효 숙성중 발효 음료 발효 술 화장품 및 피부치료 원료로 구분 발효하는 기술 분야로 숙성의 기간을 잘 맞추고 맛 재료 첨가로 발효음료 발효 술을 맛과 향을 좋게 하며 발효 숙성시 기능성 재료를 혼합하여 화장품원료 피부치료 원료로 효능을 증대하는 발효기술 제조에 관한 분야임.
