KR100482843B1 - 조리용 술 및 그 제조방법 - Google Patents
조리용 술 및 그 제조방법 Download PDFInfo
- Publication number
- KR100482843B1 KR100482843B1 KR10-2002-0069161A KR20020069161A KR100482843B1 KR 100482843 B1 KR100482843 B1 KR 100482843B1 KR 20020069161 A KR20020069161 A KR 20020069161A KR 100482843 B1 KR100482843 B1 KR 100482843B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- alcohol
- cooking liquor
- temperature
- Prior art date
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Classifications
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- 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
- C12G2200/00—Special features
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
Claims (4)
- 주정 0.50 중량부, 찹쌀로 만든 정종을 통상적으로 알콜을 전부 휘발시켜 5배로 농축하는데 이용되는 온도와 시간으로 제조한 액상 조미 제품 3.00 중량부, 과당 26.00 중량부, 올리고당 3.50 중랑부, 정제수 52.48 중량부, 호박산 나트륨 0.10 중량부, 정제염 0.50 중량부, 포도당 10.00 중량부, 구연산 0.10 중량부, 젖산 0.10 중량부, IMP 0.01 중량부, GMP 0.01 중량부, MSG 0.20 중량부, 레몬식초 3.50 중량부인 것을 특징으로 하는 조리용 술.
- 삭제
- 삭제
- 과당 26.00 중량부, 올리고당 3.50 중량부, 정제수 52.48 중량부를 혼합하여 혼합액을 제조하고 호박산나트륨 0.10 중량부, 정제염 0.50 중량부, 포도당 10.00 중량부, 구연산 0.10 중량부 및 젖산 0.10 중량부를 첨가하여 용해하는 단계;용해 후, 90℃의 온도로 10분 간 1차 살균을 하고, IMP 0.01 중량부, GMP 0.01 중량부 및 MSG 0.20 중량부를 첨가하는 단계;첨가 후, 90℃의 온도로 10분 간 2차 살균을 하는 단계; 및,2차 살균 후, 60℃ 이하의 온도로 냉각하고 주정 0.50 중량부, 레몬식초 3.50 중량부, 찹쌀로 만든 정종을 통상적으로 알콜을 전부 휘발시켜 5배로 농축하는데 이용되는 온도와 시간으로 제조한 액상 조미 제품 3.00 중량부를 투입하고, 여과하는 단계를 포함하는 것을 특징으로 하는 조리용 술의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0069161A KR100482843B1 (ko) | 2002-11-08 | 2002-11-08 | 조리용 술 및 그 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0069161A KR100482843B1 (ko) | 2002-11-08 | 2002-11-08 | 조리용 술 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20040040843A KR20040040843A (ko) | 2004-05-13 |
KR100482843B1 true KR100482843B1 (ko) | 2005-04-14 |
Family
ID=37338104
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2002-0069161A KR100482843B1 (ko) | 2002-11-08 | 2002-11-08 | 조리용 술 및 그 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100482843B1 (ko) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8795755B2 (en) * | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
KR200453547Y1 (ko) * | 2008-11-07 | 2011-05-11 | 주식회사 파리크라상 | 케이크 장식용 도구 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61282050A (ja) * | 1985-06-07 | 1986-12-12 | Kikkoman Corp | 発酵調味液の製造方法 |
JPH0856642A (ja) * | 1994-08-18 | 1996-03-05 | Takara Shuzo Co Ltd | みりんの製造方法 |
JPH09187267A (ja) * | 1996-01-08 | 1997-07-22 | Takara Shuzo Co Ltd | 新規みりん |
JP2003304859A (ja) * | 2002-04-17 | 2003-10-28 | Aioi Mirin Kk | 濃厚みりんの製法 |
-
2002
- 2002-11-08 KR KR10-2002-0069161A patent/KR100482843B1/ko active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61282050A (ja) * | 1985-06-07 | 1986-12-12 | Kikkoman Corp | 発酵調味液の製造方法 |
JPH0856642A (ja) * | 1994-08-18 | 1996-03-05 | Takara Shuzo Co Ltd | みりんの製造方法 |
JPH09187267A (ja) * | 1996-01-08 | 1997-07-22 | Takara Shuzo Co Ltd | 新規みりん |
JP2003304859A (ja) * | 2002-04-17 | 2003-10-28 | Aioi Mirin Kk | 濃厚みりんの製法 |
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Publication number | Publication date |
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KR20040040843A (ko) | 2004-05-13 |
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