KR20000025268A - Preparation method of pyunsan palsun liquor - Google Patents
Preparation method of pyunsan palsun liquor Download PDFInfo
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- KR20000025268A KR20000025268A KR1019980042274A KR19980042274A KR20000025268A KR 20000025268 A KR20000025268 A KR 20000025268A KR 1019980042274 A KR1019980042274 A KR 1019980042274A KR 19980042274 A KR19980042274 A KR 19980042274A KR 20000025268 A KR20000025268 A KR 20000025268A
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- 238000002360 preparation method Methods 0.000 title description 2
- 239000003814 drug Substances 0.000 claims abstract description 48
- 240000007594 Oryza sativa Species 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000411851 herbal medicine Species 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000008216 herbs Nutrition 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 229940079593 drug Drugs 0.000 claims abstract description 11
- 238000009928 pasteurization Methods 0.000 claims abstract description 11
- 244000305267 Quercus macrolepis Species 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
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- 244000019194 Sorbus aucuparia Species 0.000 claims abstract description 4
- 235000006414 serbal de cazadores Nutrition 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 4
- 244000061458 Solanum melongena Species 0.000 claims description 3
- 235000002597 Solanum melongena Nutrition 0.000 claims description 3
- 239000010419 fine particle Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 13
- 240000000972 Agathis dammara Species 0.000 abstract description 8
- 240000006054 Agastache cana Species 0.000 abstract description 4
- 235000010650 Hyssopus officinalis Nutrition 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000301850 Cupressus sempervirens Species 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 9
- 238000011282 treatment Methods 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 241000219495 Betulaceae Species 0.000 description 4
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 4
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- 235000007232 Matricaria chamomilla Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000011085 pressure filtration Methods 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 239000005909 Kieselgur Substances 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 241001092391 Sorbus Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000008345 mountainash Nutrition 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
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- 241001465677 Ancylostomatoidea Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 208000002193 Pain Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
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- 208000004296 neuralgia Diseases 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
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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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- 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
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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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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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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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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Abstract
본 발명은 창출, 우슬, 석창포, 위령선, 칡, 더덕, 당귀 및 잔대로 이루어진 그룹으로부터 선택된 네 가지 이상의 뿌리한약재와, 구룡목, 마가목, 음정목, 오가피, 노나무, 엄나무, 초피, 참빗살 및 음양곽으로 이루어진 그룹으로부터 선택된 네 가지 이상의 가지한약재를 물에 넣고 약물이 반으로 줄을 때까지 달여서 가라앉힌 약물과, 씻어서 물에 침지시켜둔 후 건져 물기를 빼고 증자하여 냉각시킨 쌀을 발효제인 누룩 또는 입국과 잘 혼합하고, 술덧을 교반한 후 발효가 완료되어 품온이 떨어지면 숙성시키고, 여과 및 저온살균하는 것을 특징으로 하는 약술의 제조하는 방법에 관한 것으로, 본 발명에 따라 제조된 약술은 품질이 균일하며, 담금원료가 적게 소요되며, 여과, 살균단계를 거치기 때문에 저장기간이 연장되는 등의 장점이 있다.The present invention comprises four or more root medicinal herbs selected from the group consisting of creation, hyssop, Seokchangpo, yeongseonseon, 더, deodeok, donkey and swelling, kowloon, rowan, pitch tree, ogapi, cypress, oak, chopi, sesame Put the four or more kinds of herbal medicines selected from the group consisting of water and put it into water until the drug is reduced in half, and then wash the rice, wash it, soak it in water, drain it, drain and cool the rice, and fermented yeast or immigration Mixing well, the fermentation is completed after stirring the sifting, and when the temperature drops, the method of producing a medicine, characterized in that the filtration and pasteurization, the medicine produced according to the present invention is uniform quality, It requires less quenching raw materials, and extends the storage period due to the filtration and sterilization steps.
Description
본 발명은 여러 가지 한약재를 포함하는 전통 약술의 신규한 제조방법에 관한 것이다.The present invention relates to a novel manufacturing method of traditional medicine containing various herbal medicines.
민간에 전래되어 오는 전통술은 주로 곡주로서 맛이 순하고 향이 좋으나 자연 발효법에 의해 장기간 발효하기 때문에 제국시 유해 미생물로 인한 오염이 생기고 발효시 발생되는 대사열 조절이 안되어 균사 생육이 불량하고 잔균의 냄새가 있으며 효소 역가가 낮고 품질이 매우 불균일한 단점이 있을 뿐만 아니라 장기간 보관이 어렵다. 더욱이 곡주에 여러 가지 한약재를 넣어 제조하는 약술은, 포함되는 한약성분에 따라 다양한 약효가 나타나 여러 가지 질병의 치료에 효과가 있으나 쓴맛이 강해서 기호성이 떨어지는 단점이 있었다.Traditional liquor that has been introduced to the private sector is mainly grain wine, which has a mild taste and good aroma, but it is fermented by natural fermentation method for a long time, resulting in contamination by harmful microorganisms during empire and poor metabolism control during fermentation. There is a disadvantage that the enzyme titer is low and the quality is very uneven, and it is difficult to store for a long time. Moreover, the medicine produced by putting various herbal medicines in grain wine has various medicinal effects depending on the herbal ingredients included, and is effective in the treatment of various diseases, but it has a disadvantage in that palatability is poor.
본 발명은 종래의 약술이 지닌 상기의 문제점을 해결하고자, 여러가지 한약재를 달인 약물에 증자한 술밥 및 발효제를 첨가하고, 유산 및 효모를 더하여 적정온도에서 15일이상 발효시킨 후, 여과제에 여과하고, 저온살균하여 약술을 제조함으로써 품질이 균일하며, 담금원료가 적게 소요되고, 여과, 살균단계로 인해 저장기간이 연장되는 개선된 약술의 제조방법을 제공한다.The present invention, in order to solve the above problems with the conventional medicine, by adding a steamed rice and fermentation agent to various decoctions decoction, add lactic acid and yeast, fermented for 15 days or more at a suitable temperature, and then filtered through a filter By manufacturing pasteurization by pasteurization, the quality is uniform, the immersion raw material is reduced, and the storage period is extended due to filtration and sterilization.
도 1은 입국을 이용하여 약주형태로 제조한 본 발명 약술의 산도변화를 나타내는 그래프이다.1 is a graph showing the acidity change of the present invention prepared in the form of medicine using the entry.
도 2는 누룩을 이용하여 약주형태로 제조한 본 발명 약술의 산도변화를 나타내는 그래프이다.Figure 2 is a graph showing the acidity change of the present invention prepared in the form of medicine using yeast.
도 3은 입국을 이용하여 청주형태로 제조한 본 발명 약술의 산도변화를 나타내는 그래프이다.Figure 3 is a graph showing the acidity change of the present invention prepared in the form of cheongju using the entry.
도 4는 누룩을 이용하여 청주형태로 제조한 본 발명 약술의 산도변화를 나타내는 그래프이다.Figure 4 is a graph showing the acidity change of the present invention prepared in cheongju form using yeast.
본 발명은 여러가지 한약재를 포함하는 약술의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a medicine containing various herbal medicines.
본 발명에서 사용되는 한약재로는 우슬(牛膝), 창출(蒼朮), 위령선(威靈仙), 석창포(石蒼蒲), 구룡목(九龍木), 마가목(馬家木), 음정목(말오줌대), 엄나무(海東皮), 오가피(五加皮), 천초(川椒), 참빗살, 칡, 더덕, 당귀(當歸), 잔대, 음양곽, 노나무(개오동나무) 등을 예로 들 수 있으나 이에 한정되는 것은 아니다. 상기의 약재를 둘로 구분하면 창출, 우슬, 석창포, 위령선, 칡, 더덕, 당귀, 잔대등은 뿌리약재이고, 구룡목, 마가목, 음정목, 오가피, 노나무, 엄나무, 초피, 참빗살, 음양곽 등은 가지 약재이다. 본 발명의 약술을 제조하기 위한 한약재는 사본사근(四本 四根), 즉 뿌리 약재 네 가지와 가지약재 네 가지를 기본으로 하여 조합하는 것이 바람직하며 가지약재 대 뿌리약재의 사용비율은 중량비로 1:0.5 내지 1:1이 바람직하다.Herbal medicines used in the present invention include hyssop (,), creation (蒼朮), yeongyeongseon (威靈仙), Seokchangpo (石 蒼 蒲), Kowloon (九龍 木), rowan (馬 家 木), Yummok ( For example, horse urine, oak, ogapi, cheoncho, sesame, sesame, deodeok, donkey, stalk, yin and yang, and oak tree. It is not limited to this. When the above medicines are divided into two, creation, hyssop, Seokchangpo, yeongseonseon, 칡, deodeok, donkey, stalk, etc. It is medicine. Herbal medicine for producing a medicine of the present invention is a combination of four root medicinal herbs, that is, four root medicinal herbs and four kinds of medicinal herbs based on the combination, the ratio of the use of branch medicine to root medicinal herbs by weight 1 : 0.5 to 1: 1 are preferred.
본 발명의 약술 제조방법은 상기의 한약재중에서 몇 가지 또는 전부를 선택하여 물에 넣고 불을 지펴 약물이 반정도 줄을 때까지 달여 약물을 가라앉히고, 쌀은 물에 씻어 물에 담가 두었다가 건져서 증자하고, 약물과 증자한 쌀, 발효제를 혼합해 용기에 담그고 시판되는 유산이나 효모를 첨가한 후 발효시키는 다음, 이를 규조토로 여과하고 저온살균하는 것으로 이루어진다.In the method of manufacturing a medicine of the present invention, some or all of the above-mentioned herbal medicines are selected and put in water, and the fire is put down until the drug is reduced by half. The medicine is soaked, and the rice is washed in water and put in water and then dried. In addition, the drug is mixed with steamed rice and fermentation agent, soaked in a container, added commercially available lactic acid or yeast, fermented, then filtered through diatomaceous earth and pasteurized.
본 발명에 의한 약술 제조방법을 구체적으로 설명하면 다음과 같다.Referring to the method of manufacturing a medicine according to the present invention in detail.
먼저 상기의 한약재중에서 사용하고자 하는 몇 가지 또는 전부를 선택하여 물에 넣고 불을 지펴 약물이 반정도 줄을 때까지 달여서 가라앉혀 약물을 준비해 둔다. 쌀은 깨끗이 씻어 10∼20시간동안 물에 침지시켜둔다. 침지한 쌀은 건져 4∼6시간 정도 물기를 뺀 후 1∼1.5시간 정도 증자한다. 증자한 쌀은 25∼35℃정도의 온도에서 냉각하여 발효제인 누룩 또는 입국과 약재 다린 물을 넣어 잘 혼합한다.First, select some or all of the herbal medicines you want to use, put it in water, put it on fire, put it down until the drug is reduced by half, and then prepare the drug. Wash rice and soak in water for 10-20 hours. The soaked rice is drained and drained for 4 to 6 hours, and then increased for 1 to 1.5 hours. The steamed rice is cooled at a temperature of 25-35 ℃ and mixed well by adding fermented yeast or immigration and dried herbs.
본발명에서는 발효제로서 입국과 누룩을 사용하는데 입국은 다음과 같은 방법으로 제조한다. 쌀을 깨끗이 씻어 10~20시간동안 물에 침지시켜둔다. 침지한 쌀은 건져 4~6시간 정도 물기를 뺀 후 1~1.5시간 정도 증자한다. 증자한 쌀은 34℃∼37℃정도의 온도에서 냉각하여 쌀양의 약 0.2%의 종균(Asp.usamii)을 살포하여 골고루 섞는다. 품온이 32~37℃로 유지되도록 보쌈하며 놓는다. 증미표면에 하얀균사가 퍼지기 시작하고 품온이 37℃이상으로 오르기 시작하면 골고루 섞는다. 대략 여섯 시간마다 34℃∼37℃를 유지하도록 섞어주고 40℃가 넘지 않도록 주의한다. 증미 표면에 하얀 균사가 완전히 번식하면(대략 48시간이 경과하면 나타남) 출국시켜 방냉한다. 발효제로서 누룩을 사용하는 경우에는 야생 미생물에 의해 산도가 급상승하거나, 알콜 수율의 저하등의 현상이 나타날 수 있기 때문에 야생 미생물의 오염 없이 우량 효모만이 자라도록 담금 초기에 젖산을 첨가하여 pH을 낮추어 적정산도가 유지되도록 할 필요가 있다.In the present invention, entry and leaven are used as fermentation agents. Entry is made by the following method. Rinse the rice thoroughly and let it soak in water for 10 to 20 hours. The soaked rice is drained and drained for 4 to 6 hours, then increased by 1 to 1.5 hours. The cooked rice is cooled at a temperature of 34 ° C. to 37 ° C. and mixed evenly by spraying about 0.2% of spawn (Asp.usamii) of the amount of rice. Lay and keep the product temperature at 32 ~ 37 ℃. White mycelia start to spread on the thickening surface and mix evenly when the temperature rises above 37 ℃. Mix approximately 6 hours to maintain 34 ° C to 37 ° C and be careful not to exceed 40 ° C. When white mycelium grows completely (appears after approximately 48 hours), it leaves and cools. When yeast is used as a fermentation agent, the acidity may increase rapidly due to wild microorganisms, or a decrease in alcohol yield may occur. Thus, lactic acid is added to lower the pH by adding lactic acid at the beginning of soaking so that only high-quality yeast grows without contamination of wild microorganisms. It is necessary to ensure that the titratable acidity is maintained.
쌀과 발효제 및 약재 다린 물을 혼합할 때는 발효제가 입국인 경우에는 그 비율이 사용된 원료미를 기준으로 하여 중량비(kg)로 1:0.4:1.8∼1:0.5:2.5가 되도록 하고 발효제가 누룩인 경우에는 중량(kg)비로 1:0.4:1.5∼1:0.45:2.0이 되도록 한다. 혼합한 후, 상하층의 가스 교환을 원활히 하고 급격한 품온상승을 억제시키기 위하여 적정한 온도에서 술덧을 교반한다. 발효가 완료되어 품온이 떨어지면 15∼20일간 숙성시키고 압력여과 및 저온살균을 하여 본 발명의 약술을 제조한다.When mixing fermented rice with medicinal herbs Darin water, if the fermenter enters the country, the ratio should be 1: 0.4: 1.8 to 1: 0.5: 2.5 in weight ratio (kg) based on the raw rice used. In the case of, the weight (kg) ratio is 1: 0.4: 1.5 to 1: 0.45: 2.0. After mixing, in order to facilitate the gas exchange of the upper and lower layers and to suppress the rapid rise in product temperature, the stirring is stirred at an appropriate temperature. When the fermentation is completed and the product temperature drops, it is aged for 15 to 20 days, and pressure filtration and pasteurization are used to prepare the medicine of the present invention.
본 발명의 한 양상은 상술한 약술 제조방법 중 상하층의 가스 교환을 원활히 하고 급격한 품온상승을 억제시키기 위하여 술덧의 교반을 25℃∼28℃의 온도에서 6∼8일간 수행하고 발효가 완료된 후 2∼3일간 숙성시키고 압력여과 및 저온살균을 하여 약주의 형태로 약술을 제조하는 것이다.One aspect of the present invention is to perform agitation of the sift 6 to 8 days at a temperature of 25 ℃ to 28 ℃ in order to facilitate the gas exchange of the upper and lower layers and to suppress the rapid rise in temperature in the above-described pharmaceutical preparation method 2 after the fermentation is completed Aged for 3 days, pressure filtration and pasteurization to produce a medicine in the form of a medicine.
본 발명의 또 다른 양상은, 상술한 약술 제조방법 중 상하층의 가스 교환을 원활히 하고 급격한 품온상승을 억제시키기 위하여 술덧의 교반을 13℃∼18℃의 온도에서 15∼20일간 수행하고 발효가 끝난 후 10∼15일간 숙성시킨 후, 고형물과 액체를 분리하고 이렇게 얻은 청주액을 정치시켜 혼탁해 있는 미립자 등을 침전시켜 상등액을 분리한다. 여과시킨 상등액을 13∼18℃에서 다시 2∼3일간 다시 숙성시키고, 압력여과 및 저온살균을 하여 청주의 형태로 제조한다. 본 발명에서의 여과는 전분미세입자 및 효모 등의 침전물 및 혼탁물 등을 제거하기 위하여 규조토를 입힌 여과지를 사용하여 압력 600mmHg인 진공펌프를 이용하여 압력여과하며 그 결과 여과전의 탁한 갈색빛 술에서 여과후 투명하고 선명한 갈색빛의 술이 되었다. 또한 저온살균은 약 65℃의 수조(waterbase)에서 약 20분간 행한다. 재래 팔선주와 달리, 본 발명에 따른 개량된 약술은 여과와 저온살균과정을 거치기에 저장기간이 연장된다.Another aspect of the present invention, in order to facilitate the gas exchange of the upper and lower layers in the above-described method of manufacturing the medicine and to suppress the rapid rise in temperature, the stirring of the rice bran for 15-20 days at a temperature of 13 ℃ to 18 ℃ and the fermentation is finished After aging for 10 to 15 days, the solid and the liquid are separated, and the thus obtained sake solution is left to settle to precipitate turbid particles and the like, and the supernatant is separated. The filtered supernatant is aged again for 2 to 3 days at 13 to 18 ° C., and pressure filtration and pasteurization are prepared in the form of sake. Filtration in the present invention is filtered under pressure using a vacuum pump having a pressure of 600 mmHg using a filter paper coated with diatomaceous earth to remove precipitates and turbidity such as starch fine particles and yeast, as a result of filtration in a cloudy brown liquor before filtration It became a clear and clear brown wine. In addition, pasteurization is performed for about 20 minutes in a waterbase at about 65 ° C. Unlike conventional eight ship owners, the improved medicine according to the present invention has an extended shelf life through filtration and pasteurization.
이하 본 발명을 하기의 실시예에 의하여 상세히 설명하고자 하나, 이는 본 발명의 예시에 불과할 뿐 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to the following examples, which are merely illustrative of the present invention and are not limited thereto.
실시예 1Example 1
본 발명의 약술을 약주형태로 제조하였다.The medicine of the present invention was prepared in the form of a medicine.
먼저 발효제로서 사용할 입국을 준비하였다. 쌀 4kg을 깨끗이 씻어 15시간동안 물에 침지시켜둔다. 침지중에 유산 4g를 혼합하였다. 침지한 쌀을 건져 3시간 물기를 뺀 후 1시간 증자하였다. 증자한 쌀을 36℃의 온도에서 냉각하여 쌀양의 0.2%의 종균(Asp.usamii)을 살포하여 골고루 섞고 품온이 36℃로 유지되도록 보쌈하여 놓았다. 증미표면에 하얀균사가 퍼지기 시작하고 품온이 37℃이상으로 오르기 시작하면 골고루 섞고 40℃가 넘지 않도록 주의하면서 여섯 시간마다 34℃∼37℃를 유지하도록 섞어주었다. 48시간이 경과하자 증미 표면에 하얀 균사가 완전히 번식하였고 이를 출국시켜 방냉함으로써 입국을 준비해 두었다.First, an entry for use as a fermentation agent was prepared. Wash 4 kg of rice and soak in water for 15 hours. During dipping 4 g of lactic acid was mixed. The soaked rice was drained and drained for 3 hours, and then increased for 1 hour. The steamed rice was cooled at a temperature of 36 ° C. and spawned with 0.2% of spawn (Asp.usamii) of rice to mix evenly, and the rice was kept so that the temperature was maintained at 36 ° C. When the white hyphae began to spread on the surface of the thickening, and when the temperature began to rise above 37 ℃, the mixture was mixed evenly and mixed to maintain 34 ℃ ~ 37 ℃ every six hours while being careful not to exceed 40 ℃. After 48 hours, the white mycelium was completely reproduced on the thickened surface, and it was prepared for entry by leaving it for cooling.
가지약재로서 마가목, 음정목, 구룡목 및 오가피를 선택하였고 뿌리약재로서 창출, 우슬, 위령선 및 석창포를 선택하였다. 가지약재는 각각 600g씩, 뿌리약재는 각각 300g를 사용하였으며 이를 물 36리터에 넣고 가열하여 물이 반쯤 줄을 때까지 달여서 가라앉혀 약물을 준비해 두었다. 백미 8kg을 깨끗이 씻어 16시간 침지하고 이를 건져 3시간 동안 물기를 뺀 후 1시간 동안 증자하였다. 증자한 쌀을 30℃로 냉각하여 미리 제조한 입국 4kg과 약물 18 리터를 넣어 잘 혼합하였다. 이후 26℃의 온도에서 술덧을 교반하여 발효가 완료되면 3일간 숙성시켜 약주의 형태로 약술을 제조하였다.For the medicinal herbs, rowan, pitch tree, kowloon tree and ogapi were selected, and root, medicinal herbs, hyssop, and Seokchangpo were chosen. Eggplant medicinal herbs 600g each, root medicinal herbs 300g each was used in 36 liters of water and heated until the water is reduced by half, soaked to prepare the drug. 8 kg of white rice was washed, soaked for 16 hours, drained for 3 hours, and cooked for 1 hour. The steamed rice was cooled to 30 ° C., and 4 kg of the previously prepared entry and 18 liters of the drug were added and mixed well. Then, after stirring fermentation at a temperature of 26 ℃ to complete the fermentation for 3 days to prepare a medicine in the form of Yakju.
실시예 2-6Example 2-6
표1에 기재된 성분으로 한약재 및 발효제를 대체한 것을 제외하고는 실시예 1과Except for replacing the herbal medicine and fermentation agent with the ingredients shown in Table 1
동일한 방법으로 약주의 형태로 본 발명의 약술을 제조하였다.In the same manner was prepared in the form of a medicine of the present invention.
실시예 7Example 7
술덧의 교반을 15℃의 온도에서 18일간 수행한 것을 제외하고는 실시예 1과 동일한 방법으로 약술을 발효시킨 후 15일간 숙성시켜, 고형물과 액체를 분리하고 이렇게 얻은 청주액을 정치시켜 혼탁해 있는 미립자 등을 침전시켜 상등액을 분리하였다. 여과시킨 상등액을 13℃에서 다시 3일간 숙성시키고, 압력여과 및 저온살균하여 청주의 형태로 제조하였다. 규조토를 입힌 여과지를 사용하여 압력여과함으로써 여과전의 탁한 갈색빛 술에서 여과후 투명하고 선명한 갈색빛의 약술이 제조되었다.The fermentation of the medicine was carried out in the same manner as in Example 1, except that the stirring was carried out at a temperature of 15 ° C. for 18 days, and then aged for 15 days. The supernatant was separated by precipitating the fine particles and the like. The filtered supernatant was aged for 3 days at 13 ° C., and pressure filtered and pasteurized to prepare a sake. Pressure filtration using diatomaceous earth coated filter paper resulted in a clear and vivid brown outline after filtration in a cloudy brown liquor before filtration.
실시예 8-12Example 8-12
표2에 기재된 성분으로 한약재 및 발효제를 대체한 것을 제외하고는 실시예 7과Except for replacing the herbal medicine and fermentation agent with the ingredients shown in Table 2 and Example 7
동일한 방법으로 약주의 형태로 본발명의 약술을 제조하였다.In the same manner, the present invention was prepared in the form of medicinal herbs.
실시예 13Example 13
실시예 1 내지 6에 따라 제조된 약술의 성분을 분석한 결과 다음과 같은 분석 결과를 얻었다. 비교예는 약주 및 탁주로는 시중에서 판매되는 줄포동동주(상표명)을, 청주로는 두산청하(상표명)를 사용하여 동일한 분석방법으로 분석했다.As a result of analyzing the components of the medicine prepared according to Examples 1 to 6, the following analysis results were obtained. The comparative example was analyzed by the same analytical method using Julpodong-dongju (trade name) sold commercially as Yakju and Takju, and Doosan Cheongha (trade name) as Cheongju.
성분분석방법Component Analysis Method
pH:pH 미터인 H1 8418로 측정함pH: measured with pH meter H1 8418
산도: 시룔 10ml에 증류수 10ml, 페놀프탈레인 0.5ml를 가하여 0.1N NaOH로 적정하여 소모된 NaOH양(ml)Acidity: 10 ml of distilled water and 0.5 ml of phenolphthalein were added to 10 ml of Sieve and titrated with 0.1 N NaOH (ml)
아미노산도: 산도 측정 후 포르말린 10ml를 가하고 다시 0.1NaOH로 적정하여 소 모된 NaOH양(ml)Amino acid level: After measuring acidity, 10 ml of formalin was added and titrated with 0.1 NaOH again to consume NaOH (ml).
알콜분: 알콜증류장치로 80℃에서 증류냉각하여 70ml 알콜을 얻고 30ml 증류수를 가하여 100ml정용한 후 주정계로 측정함Alcohol content: Distillation cooling at 80 ℃ with alcohol distillation apparatus to obtain 70ml alcohol, add 30ml distilled water, apply 100ml and measure with alcohol
청주도: Brix(%) = Be' X 1.8, 여기서 Be' = 청주도 X (-1/10)Cheongju-do: Brix (%) = Be 'X 1.8, where Be' = Cheongju-do X (-1/10)
실시예 14Example 14
실시예 7 내지 12에 따라 제조된 청주 형태의 약술의 성분을 실시예 13의 분석방법으로 분석한 결과 다음과 같은 분석 결과를 얻었다. 비교예는 시중에서 판매되는 일반 청주(상표명:청하 화인)를 동일한 방법으로 분석한 것이다.As a result of analyzing the components of the cheongju in the form of sake prepared according to Examples 7 to 12 by the analysis method of Example 13, the following analysis results were obtained. Comparative Example is a commercial analysis of commercially sold Cheongju (trade name: Cheongha Fine) in the same way.
실시예 15Example 15
실시예 1에 의해 약주의 형태로 제조된 약술의 저장기간에 따른 산도 등의 특성변화를 실시예 13의 분석방법으로 분석하여 표 9에 수록하였다.The characteristics of acidity, etc. according to the storage period of the medicine prepared in the form of Yakju by Example 1 were analyzed by the analysis method of Example 13 and listed in Table 9.
처리 1: 여과하여 냉장보관Treatment 1: Filter and Refrigerate
처리 2: 여과하여 실온에서 보관Treatment 2: filtered and stored at room temperature
처리 3: 여과한 후 65℃Waterbase에서 20분 저온살균하여 냉장 보관Treatment 3: cold storage by sterilization for 20 minutes at 65 ℃ Waterbase after filtration
처리 4: 여과한 후 65℃Waterbase에서 20분 저온살균하여 실온 보관Treatment 4: After filtration, pasteurization for 20 minutes at 65 ℃ Waterbase and stored at room temperature
상기와 같이 4가지 다른 처리를 실시하여 1회분 성분분석시 요구량 250ml로 나누어 담아 6월간 장기보관하면서 10간격으로 그 특성의 변화내용을 관찰하였다.Four different treatments were carried out as described above, and the contents were changed at 10 intervals during the long-term storage for 6 months, containing 250 ml of the required amount for analysis of the batch.
저장기간에 따른 산도의 변화는 도 1에 나타나 있다.The change in acidity with storage period is shown in FIG. 1.
실시예 16Example 16
실시예 2에 의해 약주의 형태로 제조된 약술의 저장기간에 따른 산도 등의 특성변화를 실시예 15의 4가지 처리방법으로 하여 실시예 13의 방법으로 분석하여 표 10에 수록하였다. 저장기간에 따른 산도의 변화는 도 2에 나타나 있다.Characteristics of acidity, etc. according to the storage period of the medicine prepared in the form of Yakju according to Example 2 were analyzed by the method of Example 13 with four treatment methods of Example 15 and are listed in Table 10. The change in acidity with storage period is shown in FIG. 2.
실시예 17Example 17
실시예 7에 의해 청주의 형태로 제조된 약술의 저장기간에 따른 산도 등의 특성변화를 실시예 15의 4가지 처리방법으로 하여 실시예 13의 방법으로 분석하여 표 11에 수록하였다. 저장기간에 따른 산도의 변화는 도 3에 나타나 있다.The characteristics of acidity, etc. according to the storage period of the medicine prepared in the form of cheongju according to Example 7 were analyzed in the method of Example 13 using the four treatment methods of Example 15 and listed in Table 11. The change in acidity with storage period is shown in FIG. 3.
실시예 18Example 18
실시예 8에 의해 청주의 형태로 제조된 약술의 저장기간에 따른 산도 등의 특성변화를 실시예 15의 4가지 처리방법으로 하여 실시예 13의 방법으로 분석하여 표 12에 수록하였다. 저장기간에 따른 산도의 변화는 도 4에 나타나 있다.Characteristics of acidity, etc. according to the storage period of the medicine prepared in the form of cheongju by Example 8 were analyzed by the method of Example 13 with four treatment methods of Example 15 and are listed in Table 12. The change in acidity with storage period is shown in FIG. 4.
실시예 19Example 19
본 발명에 주원료로 사용될 수 있는 한약재의 일일 용량 및 그 성분을 실시예 13의 성분분석방법으로분석하고 관능 검사를 실시한 결과를 표 13에 수록하였다. 하기 표 13에 기재된 각 한약재의 일일 사용량 및 개인의 기호에 따라 사용되는 한약재의 양을 조절할 수 있다.Table 13 shows the daily dose of the herbal medicine that can be used as a main ingredient in the present invention and its components by the component analysis method of Example 13 and the results of sensory tests. It is possible to adjust the amount of herbal medicines used according to the daily usage and individual preference of each herbal medicine described in Table 13.
관능검사는 25 내지 50세의 전북 부안군 농촌지도소의 직원을 대상으로 하여 맛,색, 향의 3가지 기호를 5점 기호척도로 2회실시하여 행하였다.The sensory test was conducted on the staff of the rural guidance center of Buan-gun, Jeonbuk, aged 25 to 50, twice with three symbols of taste, color, and flavor on a five-point preference scale.
본 발명에 의해 제조된 약술은 종래의 약술과는 달리, 품질이 균일하고 장기간 보관이 가능하며 맛이 현저하게 개선되었고, 사용되는 한약재로 인하여 관절염, 신경통, 거풍습, 살충, 진통, 소화, 혈압강하, 혈관확장, 진경, 진정, 살충작용, 구충, 간보호 등에 효과가 있으며, 항궤양 위액분비 억제 작용등이 있다.Unlike the conventional medicine, the medicine prepared by the present invention has a uniform quality, long-term storage, and taste have been remarkably improved, and due to the Chinese medicine used, arthritis, neuralgia, malaise, insecticide, pain relief, digestion, blood pressure Lowering, vasodilation, jingyeong, calming, insecticidal action, hookworm, hepatoprotective effect, and has anti-ulcer gastric secretion inhibitory effect.
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Cited By (8)
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KR20000072805A (en) * | 2000-09-25 | 2000-12-05 | 정두순 | Sancho medicine and how to make vinegar |
KR20030002041A (en) * | 2001-06-30 | 2003-01-08 | 남종현 | Herb medicinal rice wine and preparing method thereof |
KR20030013216A (en) * | 2001-08-06 | 2003-02-14 | 정대균 | Healthy liquor with glutinous rice Dongdongju and Ogapi |
KR100497799B1 (en) * | 2002-09-27 | 2005-06-23 | 김병수 | Process for preparing liquor comprising rowan |
KR100921692B1 (en) * | 2007-10-26 | 2009-10-15 | 김포시(농업기술센터) | Manufacture method of Yakju using Seokchangpo, lotus and alkaline water |
KR101233967B1 (en) * | 2010-11-26 | 2013-02-18 | 경성대학교 산학협력단 | Makgealli comprising decursine and/or decursinol angelate and manufacturing method thereof |
KR20190014326A (en) * | 2017-08-02 | 2019-02-12 | 농업회사법인(유)서광목장 | Composition of Extract of Cirsium Japonicum and Manufacturing method thereof |
KR102452902B1 (en) * | 2021-11-30 | 2022-10-07 | 이성율 | Herbal medicinal liquor and its manufacturing method |
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KR20010109709A (en) * | 2000-06-02 | 2001-12-12 | 남종현 | A natural tea for helping generation of synovia of the articular cartilage and a method for manufacturing the same |
KR100457892B1 (en) * | 2002-02-05 | 2004-11-18 | 이성율 | A folk medicinal wine which is added to a herb medicine and the making method thereof |
KR100468081B1 (en) * | 2002-03-21 | 2005-01-26 | 강정호 | A Fermented Drink of Herb Extract And Its Making Process |
KR100610154B1 (en) * | 2003-06-28 | 2006-08-09 | 권오균 | Takju's manufacturing method |
KR101357658B1 (en) * | 2013-08-29 | 2014-02-11 | 조진아 | A medicinal wine and a method for manufacturing of medicinal wine |
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1998
- 1998-10-09 KR KR1019980042274A patent/KR100278936B1/en not_active IP Right Cessation
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000072805A (en) * | 2000-09-25 | 2000-12-05 | 정두순 | Sancho medicine and how to make vinegar |
KR20030002041A (en) * | 2001-06-30 | 2003-01-08 | 남종현 | Herb medicinal rice wine and preparing method thereof |
KR20030013216A (en) * | 2001-08-06 | 2003-02-14 | 정대균 | Healthy liquor with glutinous rice Dongdongju and Ogapi |
KR100497799B1 (en) * | 2002-09-27 | 2005-06-23 | 김병수 | Process for preparing liquor comprising rowan |
KR100921692B1 (en) * | 2007-10-26 | 2009-10-15 | 김포시(농업기술센터) | Manufacture method of Yakju using Seokchangpo, lotus and alkaline water |
KR101233967B1 (en) * | 2010-11-26 | 2013-02-18 | 경성대학교 산학협력단 | Makgealli comprising decursine and/or decursinol angelate and manufacturing method thereof |
KR20190014326A (en) * | 2017-08-02 | 2019-02-12 | 농업회사법인(유)서광목장 | Composition of Extract of Cirsium Japonicum and Manufacturing method thereof |
KR102452902B1 (en) * | 2021-11-30 | 2022-10-07 | 이성율 | Herbal medicinal liquor and its manufacturing method |
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