1
Kwon Sang Il, Kim Hyung Sick, Lee Chang Soo, Seo Hyo Nyeo: Method for preparing fruit beer having improved taste and flavor by adding natural fruit juice during fermentation. Technical Service Institute National Tax Service, January 16, 2008: KR1020070034215 (57 worldwide citation)

PURPOSE: A method for preparing fruit beer is provided to improve taste and flavor of beer by adding taste and flavor of fruits such as grape and Rubus coreanus miquel to conventional beer, so that kinds of beer are increased, and selection range of consumers is enlarged. CONSTITUTION: A method for ...


2
Kwon Sang Il, Kim Hyung Sick, Lee Chang Soo: Method for preparing wine by using hop and enzymes which allows of removal of fungus smell and putrefaction odor from wine, enhancement of storage, addition of distinct taste and flavor of hop, and giving of cool feeling to consumer by introducing carbonic acid gas. Technical Service Institute National Tax Service, June 14, 2005: KR1020050043597 (2 worldwide citation)

PURPOSE: Provided is a method for preparing wine by using hop and enzymes, thereby removing fungus smell and putrefaction odor from wine, enhancing storage, adding distinct taste and flavor of hop, and giving a cool feeling to a consumer by introducing carbonic acid gas. CONSTITUTION: The method for ...


3
Cho Sung Oh, Kim Hyung Sick, Lee Chang Soo, Seo Hyo Nyeo: Manufacturing method of functionality grain wine containing high concentration non-fermentable sugar. Technical Service Institute National Tax Service, November 6, 2008: KR1020080026057

PURPOSE: A manufacturing method of functionality grain wine is provided to improve functionality by containing high concentration non-fermentable sugar and fermenting cereals. CONSTITUTION: Crude liquor is manufactured by adding and cultivating lactic acid, yeast and liquor-making water after inocul ...


4
Cho Sung Oh, Kim Hyung Sick, Park Byung Tai, Kim Si Gon: Method of manufacturing fermentation grain wine improving disadvantage of preexistence general traditional wine. Technical Service Institute National Tax Service, November 6, 2008: KR1020080026055

PURPOSE: A method of manufacturing fermentation grain wine is provided to improve disadvantage of preexistence general traditional wine, to shorten a fermentation period by improving a method of manufacturing Nokpaju(Korean traditional wine), to generate smell of an aspergillus and to make mild tast ...


5
Kwon Sang Il, Kim Hyung Sick, Park Byung Tai, Kim Si Gon: Method for preparing fermented liquor having nutritional ingredients of pumpkin and soft flavor, taste and color from pumpkin and fruit. Technical Service Institute National Tax Service, April 11, 2007: KR1020070027980

PURPOSE: A method for preparing a fermented alcoholic drink is provided to obtain the alcoholic drink which has excellent flavor and color and contains nutritional ingredients of pumpkin by fermenting a mixture of pumpkin juice and fruit juice. CONSTITUTION: The method comprises the steps of: (a) af ...


6
Jang Young Jin, Kim Hyung Sick, Kwon Sang Il, Lee Chang Soo: Method for producing seasoning wine by using corn or wheat having substantially same quality as seasoning wine by using glutinous rice or polished rice. Technical Service Institute National Tax Service, April 20, 2005: KR1020050022571

PURPOSE: Provided is a method for producing seasoning wine by using corn or wheat. The seasoning wine by using corn or wheat has substantially same quality as the seasoning wine by using glutinous rice or polished rice, and is inexpensively produced by using inexpensive materials. CONSTITUTION: The ...


7
Kwon Sang Il, Kim Hyung Sick, Lee Bong Gyu, Lee Chang Soo, Jang Young Jin: Method for producing pure rice beer by using fresh rice or polished rice having simplified production procedures and reduced production costs. Technical Service Institute National Tax Service, May 4, 2006: KR1020060032564

PURPOSE: A method for producing pure rice beer by using fresh rice or polished rice is provided to simplify the production procedures by eliminating a germination process, and reduce the production costs by replacing incoming malt with the fresh rice or polished rice. CONSTITUTION: The method for pr ...


8
Kwon Sang Il, Kim Hyung Sick, Park Byung Tai, Kim Si Gon: Method for preparing fermented purple sweet potato alcoholic drink having stable purple pigment by regulating ph. Technical Service Institute National Tax Service, May 4, 2006: KR1020060030830

PURPOSE: A method for preparing fermented alcoholic drink by using purple sweet potato is provided to preserve the purple pigment stably by regulating pH of the fermented alcoholic drink, and prevent quality lowering by destruction of a pigment, so that the taste and flavor, and color of the ferment ...


9
Kwon Sang Il, Kim Hyung Sick, Park Byung Tai, Kim Si Gon: Method for preparing fruit wine comprising lactic acid bacteria, having various useful functions derived from lactic acid bacteria and improved flavor and taste. Technical Service Institute National Tax Service, June 17, 2005: KR1020050044749

PURPOSE: Provided is a method for preparing fruit wine comprising lactic acid bacteria. The fruit wine comprising lactic acid bacteria has various and useful functions derived from lactic acid bacteria and improved flavor and taste. CONSTITUTION: The method for preparing fruit wine comprising lactic ...


10
Kwon Sang Il, Kim Hyung Sick, Lee Chang Soo: Method for preparing well-being fruit-rice beer from rice and fruit by adding fruit juice to a pre-fermented solution obtained from pulverized rice and then post-fermenting the solution. Technical Service Institute National Tax Service, March 12, 2008: KR1020070074296

PURPOSE: A method for preparing fruit-rice beer is provided to obtain a well-being fruit beer which has improved foam maintaining capability and is fit for taste of modern people by addition of flavor and taste of fruit to sweet and light taste of rice, thereby promoting consumption of domestic rice ...