KR100391511B1 - Method For Producing Refined Rice Wine Made From Swelled Rice - Google Patents
Method For Producing Refined Rice Wine Made From Swelled Rice Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
본 발명은 팽화 미곡분을 주원료로 한 약·탁주 제조 방법에 관한 것으로서, 종래의 술담금에 있어서 2단 담금에서의 미곡 세미, 증자공정을 생략, 단축하여 노동력과 증자에너지를 절감하고 숙성시간을 단축하고 제성수율을 제고하기 위한 것이다. 이를 위하여, 본 발명은 쌍축형 압출 성형기에 미곡분을 공급하고, 미곡분의 수분함량이 20∼25wt%가 되도록 물을 공급하며, 쌍축형 압출 성형기의 제1 몸통의 내부온도가 90∼110℃, 제2 몸통의 내부온도가 160∼190℃, 제3 몸통의 내부온도가 230∼250℃가 되도록 유지하면서 미곡분을 13∼15초간 압출팽화하고, 절단, 건조, 분쇄하여 팽화 미곡분을 제조하며, 팽화 미곡분을 1차 발효된 배지에 투입하고 2단 담금 발효시켜 팽화 미곡분을 주원료로 한 약·탁주를 제조한다. 30∼60메쉬로 분쇄한 쌀 또는 찹쌀이 미곡분으로 사용되며, 1차 발효된 배지는 증자 후 과립화한 밀가루나 고들밥에 백국균, 효모 및 물을 넣고 발효된 것이다. 또한, 2단 담금 발효 단계에 투입되는 팽화 미곡분은 총원료의 약 2/3가 바람직하다.The present invention relates to a manufacturing method of medicine and takju containing bulging rice flour as a main raw material, in the conventional liquor immersion, by skipping and shortening the rice grain and the steaming process in two-stage immersion, it saves labor and steam energy, and improves aging time. It is to shorten and improve the yield rate. To this end, the present invention supplies the fine grain powder to the twin-screw extruder, water is supplied so that the moisture content of the fine grain powder is 20 to 25wt%, the internal temperature of the first body of the twin-screw extrusion molding machine is 90 ~ 110 ℃ While extruding the fine grains for 13 to 15 seconds while maintaining the internal temperature of the second body at 160 to 190 ° C and the internal temperature of the third body at 230 to 250 ° C, cutting, drying and pulverizing to produce expanded expanded grains Then, the expanded fine grain powder is added to the first fermented medium, followed by two-stage immersion fermentation to prepare medicine and takju containing the expanded fine grain powder as a main raw material. Rice or glutinous rice crushed into 30 ~ 60 mesh is used as rice flour, and the first fermented medium is fermented by adding Baekkukyun, yeast and water to granulated flour or girdle rice after cooking. In addition, preferably about two-thirds of the total raw material is the expanded rice flour to be added to the two-stage immersion fermentation step.
Description
본 발명은 팽화 미곡분을 주원료로 한 약·탁주 제조 방법에 관한 것으로서, 보다 구체적으로는 쌍축형 압출 성형기(Twin Screw Extruder)를 이용하여 습식으로간편하게 팽화 미곡분을 제조한 후 이것을 주원료로 하여 약·탁주를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing medicine and takju, wherein the expanded raw rice flour is used as a main raw material, and more specifically, after preparing the expanded expanded fine grain powder in a wet manner using a twin screw extruder, It relates to a method of producing tack.
종래의 약·탁주 제조방법은 백미 또는 밀가루를 주원료로 사용한다. 백미로 탁·약주를 제조하려면 세미, 침미, 물끊기, 증자하여 고들밥을 만든 후 주모발효를 혼합하고, 일정 온도에서 장기간 발효과정을 거쳐 양조한다. 그리고 밀가루를 주원료로 하는 약·탁주 제조방법은 밀가루에 살수혼합 사별 증자, 사별한 후 주모와 발효제를 혼합한 후 2차로 발효제를 혼합 발효시켜서 양조한다.Conventional medicine and takju manufacturing method uses white rice or wheat flour as the main raw material. To prepare turkish and medicinal herbs with white rice, semi-scented rice, water-breaking, and steaming to make gourd rice, mix fermentation of main hair, and brew through a long-term fermentation process at a certain temperature. In the method of manufacturing medicine and takju containing flour as the main raw material, brewing is made by mixing fermentation agent with fermentation agent after mixing the fermentation agent with fermentation agent after mixing and raising the mortar and mixing.
백미를 주원료로 하는 약·탁주 제조방법은 고들밥을 짓고 양조할 때까지 오랜기간과 노력이 소요되고, 한꺼번에 많은 양의 고들밥을 지을 경우 고른 증자도 어렵지만 증자에너지와 노력이 너무 크고, 반면에 밀가루를 주원료로 하는 약·탁주 제조방법은 백미로 약·탁주를 제조하는 방법보다는 공정상으로 간편성이 있으나 술맛이 백미 약·탁주에 비하여 떨어지고, 양조 후 찌꺼기가 다량 잔존하는 단점이 있다.The manufacturing method of medicine and takju, which uses white rice as the main ingredient, takes a long time and effort until it is made and brewed. The method of manufacturing medicine and takju using flour as a main ingredient is simpler in the process than the method of manufacturing medicine and takju with white rice, but the taste of alcohol is lower than that of white rice and takju, and there is a disadvantage in that a large amount of residue remains after brewing.
또한, 대한민국 특허 제94-10859호의 공보에 기재된 종래의 탁·약주 제조방법은 백미의 증자공정을 생략하여 증자노력과 증자에너지 절감 효과가 있으나, 팽화미분 제조방법에서 원료미를 침미, 수세, 탈수, 분쇄, 건조하는 여러 공정을 거치고 백미분을 습식고온 팽화기에 투입, 팽화미분을 제조하여야 하므로 공정이 복잡하고 많은 시간이 소요되는 문제점이 있다.In addition, the conventional method of manufacturing turk and yakju described in the publication of Korean Patent No. 94-10859 omits the process of increasing the white rice to increase the effort and increase the energy of the increase. The process is complicated and takes a lot of time because the fine powder is put into a wet high temperature expansion machine, and the expanded powder is prepared.
따라서, 본 발명의 목적은 팽화 미곡분을 2단 담금에 바로 투입할 수 있어서쌀의 세미와 증자 공정이 생략, 단축되어 노동력과 증자에너지가 절감될 뿐만 아니라, 공정이 간단하고 단시간에 팽화 미곡분을 얻을 수 있으며, 숙성기간을 단축하고 제성수율을 증가시킬 수 있는 팽화 미곡분을 주원료로 한 약·탁주의 제조 방법을 제공하는 것이다.Therefore, the object of the present invention can directly inflate the expanded cereal grains in two-stage immersion, so that the semi- and steaming process of the rice is omitted and shortened, not only to reduce labor and increase energy, but also to simplify the process and to expand the expanded grains in a short time. It is possible to obtain a method of manufacturing a medicine, Takju, the main raw material of the expanded rice flour to shorten the maturation period and increase the production yield.
도 1은 본 발명에 사용되는 쌍축형 압출 성형기의 단면도이다.1 is a cross-sectional view of a twin screw extrusion machine used in the present invention.
도 2는 본 발명의 실시예에 따른 약·탁주 제조 방법의 공정 흐름도이다.2 is a process flowchart of the medicine and takju production method according to the embodiment of the present invention.
※도면의 주요부분에 대한 부호의 명칭※ Name of code for main part of drawing
10: 쌍축형 압출 성형기 11: 구동모터10: twin screw extrusion machine 11: drive motor
12: 기어박스 13: 원료공급부12: gearbox 13: raw material supply
14: 원료내림통 15: 급수부14: raw material container 15: water supply
16: 몸통 17: 스크류16: torso 17: screw
18: 냉각자켓 19: 가열자켓18: cooling jacket 19: heating jacket
20: 압출부 21: 절단부20: extruded portion 21: cut portion
22: 제어부22: control unit
이러한 목적을 달성하기 위하여, 본 발명은 쌍축형 압출 성형기에 미곡분을 공급하고, 상기 미곡분의 수분함량이 20∼25wt%가 되도록 물을 공급하며, 쌍축형 압출 성형기의 제1 몸통의 내부온도가 90∼110℃, 제2 몸통의 내부온도가 160∼190℃, 제3 몸통의 내부온도가 230∼250℃가 되도록 유지하면서 상기 미곡분을 13∼15초간 압출팽화하고, 절단, 건조, 분쇄하여 약·탁주 양조용 팽화 미곡분을 제조하는 단계와, 상기 팽화 미곡분을 1차 발효된 배지에 투입하고 2단 담금 발효시키는 단계를 포함하는 팽화 미곡분을 주원료로 한 약·탁주 제조 방법을 제공한다.In order to achieve this object, the present invention supplies the fine grain powder to the twin-screw extruder, supplying water so that the moisture content of the fine grain powder is 20 to 25wt%, the internal temperature of the first body of the twin-screw extrusion machine Is 90-110 ° C., while maintaining the internal temperature of the second body at 160-190 ° C. and the internal temperature of the third body at 230-250 ° C., the above-mentioned flour is extruded for 13-15 seconds, and cut, dried and pulverized. Method for producing a medicine and takju the main raw material comprising the expanded raw rice flour comprising the step of preparing the expanded fine grain powder for medicinal herbs and brewing, and the step of immersing the expanded fine grain powder into the first fermented medium and immersed in two stages to provide.
쌍축형 압출 성형기에 공급되는 미곡분은 30∼60메쉬로 분쇄한 쌀 또는 찹쌀이 바람직하며, 상기 1차 발효된 배지는 증자 후 과립화한 밀가루나 고들밥에 백국균, 효모 및 물을 넣고 발효된 것이 바람직하다. 또한, 상기 2단 담금 발효 단계에 투입되는 팽화 미곡분은 총원료의 약 2/3가 바람직하다.The fine grains supplied to the twin-screw extruder are preferably rice or glutinous rice crushed into 30 to 60 mesh, and the fermented medium is fermented by adding Baekkukyun, yeast and water to granulated flour or girdle rice after cooking. Is preferred. In addition, about 2/3 of the total raw material of the expanded fine grains added to the two-stage immersion fermentation step is preferable.
이하, 첨부 도면을 참조하여 본 발명의 실시예에 대하여 보다 상세히 설명하고자 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
먼저, 도 1을 참조하여 본 발명의 약·탁주 제조용 팽화 미곡분 제조에 사용되는 쌍축형 압출 성형기(10)에 대하여 설명한다. 도시된 바와 같이, 쌍축형 압출성형기(10)는 구동모터(11), 기어박스(12), 원료공급부(13), 원료내림통(14), 급수부(15), 몸통(16), 스크류(17), 냉각자켓(18), 가열자켓(19), 압출부(20), 절단부(21), 제어부(22)로 구성된다.First, with reference to FIG. 1, the twin-screw type extrusion molding machine 10 used for manufacture of the expanded fine grain powder for medicine and takju production of this invention is demonstrated. As shown, the twin-screw extruder 10 includes a drive motor 11, a gear box 12, a raw material supply unit 13, a raw material lowering bin 14, a water supply unit 15, a body 16, a screw And a cooling jacket 18, a heating jacket 19, an extrusion section 20, a cutting section 21, and a control section 22.
몸통(16)은 제1 몸통(16a), 제2 몸통(16b), 제3 몸통(16c)으로 구성되며, 이들 몸통(16a, 16b, 16c)의 외주면에는 각각 가열자켓(19)과 냉각자켓(18)이 감겨져 있다. 가열자켓(19) 내에는 전기저항식 전열기가 있어서 몸통(16)을 가열하며, 냉각자켓(18) 내에 냉각수가 흐르면서 몸통(16)의 온도를 설정온도에 맞추어 조절할 수 있다. 제1, 제2, 제3 몸통(16a, 16b, 16c)의 양단에는 각각 플랜지가 형성되고 볼트와 너트로 체결되어 일체로 형성된다. 제1 몸통(16a)은 기어박스(12)에 볼트로 고정되며, 마찬가지로 제3 몸통(16c)은 압출부(20)와 연결된다.The body 16 is composed of a first body 16a, a second body 16b, and a third body 16c, and the outer circumferential surfaces of these bodies 16a, 16b, and 16c are respectively heated jackets 19 and cooling jackets. (18) is wound. In the heating jacket 19, there is an electric resistance heater to heat the body 16, the cooling water flows in the cooling jacket 18, the temperature of the body 16 can be adjusted to the set temperature. Flanges are formed at both ends of the first, second, and third bodies 16a, 16b, and 16c, respectively, and are integrally formed by fastening with bolts and nuts. The first body 16a is bolted to the gearbox 12, and likewise the third body 16c is connected to the extrusion part 20.
한편, 몸통(16) 내에는 스크류(17)가 설치되어 기어박스(12)에 연결된다. 특히, 스크류(17)는 상호 회전가능하게 맞물린 쌍축 스크류이며, 약 15 정도의 직경 대비 길이비(length by diameter ratio)를 가지도록 길게 형성된다. 스크류 구조는 3조 나사식의 연속한 플라이트(flight)와 동형상의 컷 플라이트 스크류(cut flight screw) 등의 혼연 스크류 인자를 조합하고, 원료의 특성과 가공 목적에 따라 스크류 조나사를 선택하여 조합한다.On the other hand, a screw 17 is installed in the body 16 is connected to the gearbox 12. In particular, the screw 17 is a biaxial screw rotatably engaged with each other, and is formed long to have a length by diameter ratio of about 15 degrees. The screw structure is a combination of three screw type continuous flight and kneading screw factors such as the same shape cut flight screw, and the screw screw is selected according to the characteristics of the raw material and the purpose of processing. do.
몸통(16)의 내부는 쌍축 스크류가 설치될 수 있도록 이중 환형의 단면 구조를 가진다. 또한, 몸통(16)의 내주면에는 요철이 형성되며 스크류(17)와의 간격을 극소화하여 원료가 몸통(16) 내주면에 부착, 잔유하는 것을 방지한다. 원료는 몸통(16) 내주면의 요(凹)부와 스크루(17)의 골 사이를 따라 이송된다. 한편, 압출부(20)에는 복수개의 압출구멍이 형성되어 있고, 볼트로 제3 몸통(16c)에 연결, 고정된다.The interior of the body 16 has a double annular cross-sectional structure so that a twin screw can be installed. In addition, irregularities are formed on the inner circumferential surface of the trunk 16, and the gap with the screw 17 is minimized to prevent the raw material from adhering to the inner circumferential surface of the trunk 16 and remaining. The raw material is conveyed between the yaw portion of the inner circumferential surface of the trunk 16 and the valley of the screw 17. On the other hand, a plurality of extrusion holes are formed in the extruded portion 20, and are connected to and fixed to the third body 16c with bolts.
이상 설명한 쌍축형 압출 성형기를 사용하여 약·탁주 제조용 팽화 미곡분이 제조되고, 이를 주원료로 하여 약·탁주가 제조된다. 이하, 도 1 및 도 2를 참조하여 그 방법에 대하여 구체적으로 설명한다.Using the twin-screw extruder described above, expanded pulverized rice flour for medicine and takju production is produced, and medicine and takju is produced as a main raw material. Hereinafter, the method will be described in detail with reference to FIGS. 1 and 2.
본 발명에 있어서, 1단 담금에서는 종래의 방법과 같이 밀가루나 쌀을 증자하여 입국을 만들고, 특히 2단 담금에 있어서는 팽화 미곡분을 담금에 투입하여 잘 풀리도록 저어 주기만 하면 된다.In the present invention, in the one-stage immersion, it is necessary to increase the entry of flour or rice in the same way as in the conventional method, and in the two-stage immersion, the swelling rice flour powder is added to the immersion and stirred so as to loosen well.
1. 제 1 공정: 미곡분 습식팽화가공1. First process: fine grain wet expansion
도 1에 도시된 쌍축형 압출 성형기(10)의 원료공급부(13)에 30∼60메쉬로 분쇄한 쌀 또는 찹쌀 등의 미곡분을 저장한 후, 모터(11)의 구동에 의하여 스크류(17)가 회전하면서 미곡분이 원료내림통(14)을 통하여 내려올 때 급수부(15)에서 원료대비 10∼15wt%의 수분을 공급하여 미곡분의 수분함량이 20∼25wt%가 되도록 한다. 미곡분은 몸통(16) 내부로 공급되고 스크류(17)에 의하여 몸통(16) 내부를 따라 이송된다. 이 때 몸통(16) 외부에 감싸고 있는 냉각자켓(18)과 가열자켓(19)으로 제1 몸통(16a)의 내부온도를 90∼110℃, 제2 몸통(16b) 내부온도를 160∼190℃, 제3 몸통(16c) 내부온도를 230∼250℃로 13∼15초 동안 유지하게 되면, 제1 몸통(16a)에서는 호화 작용이, 제2 몸통(16b)에서는 팽화 작용이, 제3 몸통(16c)에서는 호화 팽화물이 고온 고압 상태가 된다.After storing the fine grains, such as rice or glutinous rice, crushed with 30-60 mesh in the raw material supply part 13 of the twin-screw extrusion machine 10 shown in FIG. 1, the screw 17 is driven by the motor 11 drive. When the fine grain flour is rotated while the raw material comes down through the raw material down the barrel 14, the water supply unit 15 supplies 10 to 15 wt% of water compared to the raw material so that the moisture content of the fine grain powder is 20 to 25 wt%. The rice flour is fed into the body 16 and is transported along the inside of the body 16 by screws 17. At this time, the internal temperature of the first body 16a is 90 to 110 ° C, and the internal temperature of the second body 16b is 160 to 190 ° C with the cooling jacket 18 and the heating jacket 19 wrapped outside the body 16. When the internal temperature of the third body 16c is maintained at 230 to 250 ° C. for 13 to 15 seconds, the gelatinization action is performed in the first body 16a and the bulging action is performed in the second body 16b. In 16c), gelatinized swamp is brought into a high temperature and high pressure state.
따라서, 고온 고압 상태에서의 호화 팽화물은 압출부(20)를 통하여 대기 중으로 순간적으로 방출 폭발하면서 사출 성형되어 가래떡과 같이 길게 이어져 나온다. 이것을 압출부(20)의 회전칼로 1∼2㎝ 정도의 크기로 절단하고, 실온에서 10시간 또는 50∼60℃의 열풍건조기에서 20∼30분 건조하여 10∼20메쉬로 분쇄한 후 약·탁주 양조 원료로 사용한다.Therefore, the gelatinized swollen in the high temperature and high pressure state is injection molded while instantaneously ejected and exploded into the atmosphere through the extruded portion 20, and then continues as long as the rice cake. This was cut into a size of about 1 to 2 cm with a rotary knife of the extruded part 20, dried at a room temperature for 10 hours or at a temperature of 50 to 60 ° C. for 20 to 30 minutes, and then pulverized into 10 to 20 mesh. Used as a brewing raw material.
2. 제 2 공정: 약·탁주 담금 (원료 팽화 미곡분 110㎏ 담금 기준)2. Second process: immersion of medicine and takju (based on immersion of raw material expanded rice flour 110kg)
박력 1급품 밀가루 22㎏을 살수 증자 사별한 것에 시판 백국균(Asp. kawachii)의 종국 55g(원료 밀가루의 0.25%)을 파종시키고 36∼40시간 배양시켜 입국을 만든다. 이 입국 10㎏에 급수 14ℓ, 분말효모(Saccharomyces Coreanus) 40∼60g을 넣고 25∼28℃에서 4∼5일 발효시켜 주모를 제조한다.22kg of first-class wheat flour was sprinkled with seedling stock, and 55g (0.25% of raw wheat flour) of commercial Asp. Kawachii was sown and incubated for 36 to 40 hours. 14 liters of water and 40 to 60 g of powdered yeast (Saccharomyces Coreanus) were added to 10 kg of this entry and fermented at 25 to 28 ° C. for 4 to 5 days to prepare juju.
숙성된 주모에 입국 잔량 15㎏ 및 급수 180%를 가하고, 온도 30℃ 이하를 유지하면서 48시간 1차 담금 발효를 시킨다. 1차 발효된 배지에 상기 제 1 공정에서 생산한 팽화 미곡분 88㎏, 급수 180%, 발효제 곡자 1∼2%, 정제효소 0.02∼0.08% 및 조효소 0.5∼2%를 넣고, 30∼32℃에서 2∼3일 2단 담금 발효시켜 약·탁주를 제조한다.15 kg of immigration and 180% of water supply are added to the aged masters, and primary immersion fermentation is carried out for 48 hours while maintaining the temperature below 30 ° C. Into the first fermented medium, 88 kg of expanded sorghum flour produced in the first step, water supply 180%, fermenter grains 1-2%, purified enzyme 0.02-0.08% and coenzyme 0.5-2% were added at 30-32 ° C. It is fermented in two steps for 2-3 days to produce medicine and takju.
이상 설명한 바와 같이 본 발명의 팽화 미곡분을 주원료로 한 약·탁주 제조 방법에 따르면, 2단 담금에서 미곡의 세미, 증자공정을 생략, 단축하여 노동력과 증자에너지가 절감될 뿐만 아니라, 공정이 간단하고 단시간에 팽화 미곡분을 얻을 수 있으며, 숙성시간의 단축과 제성수율의 제고 등의 효과가 있다.As described above, according to the manufacturing method of medicine and takju, the main raw material of puffed rice flour according to the present invention, the semi-coating and the increase of the rice in the two-stage immersion omit and shorten the labor force and the increase in energy, and the process is simple. It is possible to obtain the expanded fine grains in a short time, and has the effect of shortening the aging time and improving the production yield.
본 발명의 방법에 따라 제조한 팽화 미곡분에 의한 탁주와 기존의 순백미로제조한 탁주를 각각 비교 시험한 결과는 다음 표 1과 같다.Table 1 shows the results of comparative tests of Takju prepared by the expanded rice flour prepared according to the method of the present invention and Takju prepared by the existing pure white rice.
위 시험 결과, 백미 100wt%로 제조한 탁주보다 팽화 미곡분을 2단 담금에 바로 투입한 제품의 제성율이 10% 향상되고 관능검사에서도 차이점이 나타나지 않아 양호한 결과를 얻었다.As a result of the above test, the product formation rate of the product in which the expanded rice flour was directly added to the two-stage immersion was improved by 10% and the sensory test did not show any difference.
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| CN103351967A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Sweet millet fermented glutinous rice beverage and preparation method thereof |
| CN103555520A (en) * | 2013-11-15 | 2014-02-05 | 江南大学 | Closed-cycle circular yellow wine brewing method by squeezing yellow wine lees |
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| KR102640050B1 (en) * | 2021-05-25 | 2024-02-28 | 제천한약영농조합법인 | Manufacturing method of Medical Herb Tea |
| KR102673766B1 (en) * | 2021-05-25 | 2024-06-12 | 제천한약영농조합법인 | Manufacturing method of Medical Herb Tea |
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| JPS6471474A (en) * | 1987-09-11 | 1989-03-16 | Japan Maize Prod | Granular gelatinized starch and preparation thereof |
| KR910004360B1 (en) * | 1989-08-29 | 1991-06-26 | 대선제분 주식회사 | Method for preparation of mag geoli |
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| JPS6471474A (en) * | 1987-09-11 | 1989-03-16 | Japan Maize Prod | Granular gelatinized starch and preparation thereof |
| KR910004360B1 (en) * | 1989-08-29 | 1991-06-26 | 대선제분 주식회사 | Method for preparation of mag geoli |
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| CN103351967A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Sweet millet fermented glutinous rice beverage and preparation method thereof |
| CN103555520A (en) * | 2013-11-15 | 2014-02-05 | 江南大学 | Closed-cycle circular yellow wine brewing method by squeezing yellow wine lees |
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