LTD.;농업회사법인 미래농업개발연구소 (주);PARK, NO HEUNG;TOMORROW INSTITUTE FOR AGRO-DEVELOPMENT CO., LTD.;정호진;박노흥;CHUNG, HO JIN;TOMORROW INSTITUTE FOR AGRO-DEVELOPMENT CO.
发明人:
PARK, NO HEUNGKR,박노흥,CHUNG, HO JINKR,정호진,PARK, NO HEUNG,CHUNG, HO JIN
申请号：
KR1020140152963
公开号：
KR1020160058220A
申请日:
2014.11.05
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to manufacture of a liquor by mixing a beverage, a functional health food, and an alcohol. The liquor obtains the same effect of ripening the mixture in an oak barrel by inducing enzyme fermentation of Chinese matrimony vine and Schisandra chinensis (Turcz.) Baill themselves using vitamin C as a fermentation accelerator in a state that oxygen is not available to obtain an enzyme extract, refermenting the enzyme extract, and applying an acorn fermented liquor to the refermented enzyme extract. A method of preparing fermented liquors of Chinese matrimony vine and Schisandra chinensis (Turcz.) Baill using vitamin C comprises (1) a step of fermenting and refermenting Chinese matrimony vine, (2) a step of fermenting and refermenting Schisandra chinensis (Turcz.) Baill, (3) a step of a step of fermenting and refermenting acorn, and (4) a step of mixing and ripening a refermented liquor of Chinese matrimony vine, a refermented liquor of Schisandra chinensis (Turcz.) Baill, and a refermented liquor of acorn.COPYRIGHT KIPO 2016비타민 C를 발효 촉진제로 이용하여 구기자와 오미자를 산소가 없는 상태에서 자체 효소발효를 유도하여 추출한 효소로 재 발효를 하고 도토리 발효액을 가하여 오크통에 숙성시키는 효과를 얻는 음료수, 기능성 건강식품, 알코올과 혼합하여 술을 만드는 발명이다.
