KR20010110044A - Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking - Google Patents
Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking Download PDFInfo
- Publication number
- KR20010110044A KR20010110044A KR1020000031504A KR20000031504A KR20010110044A KR 20010110044 A KR20010110044 A KR 20010110044A KR 1020000031504 A KR1020000031504 A KR 1020000031504A KR 20000031504 A KR20000031504 A KR 20000031504A KR 20010110044 A KR20010110044 A KR 20010110044A
- Authority
- KR
- South Korea
- Prior art keywords
- fermented
- taste
- cheongju
- sake
- medicinal
- Prior art date
Links
Abstract
본 발명은 애주가들이 지금까지 음용하여온 주류에 비교하면 독특한 술맛과 다양한 향내음 성분을 함유시켜 건강에 유익함에 그 특징이 있음.Compared to the liquors drinkers have been drinking so far, the present invention is characterized by its unique sake and various fragrance components, which are beneficial to health.
주원료인 재료는 최상급수(물), 국내산 찹쌀, 누륵, 조청(물엿)을 적당량으로 혼합 항아리(장독)에 1차 7∼8일간 발효 숙성시켜 곡물 주정인 누륵은 삼베보자기에 쌓아 넣어 둔 것을 건져내어 물과 혼합하여 주성분을 빼낸 후 찌꺼기는 버리고 적당량의 곡물주정(누륵)물과 찹쌀 2되, 누륵 2되, 조청 1되 정도에 청주 8되가량이 제조될 수 있도록 양을 측정하여 다시 7∼8일기간 발효숙성시키면 찌꺼기는 장독항아리 밑으로 가라앉고 갈색 청주만 위로 올라오는 민속청주가 발효숙성되는 것으로 이 과정에서 약용이나 향내음 식물, 과일류등을 삶아 끓인 액기스를 곡물 주정 혼합시 사용하면 다양한 약용청주나 향내음 과일류 성분을 동시 섭취할 수 있어 애주가들의 기호식품으로 음용되며 적은양을 먹고 빠른 술기분이 나타나며 빨리 술 성분이 깨고 머리가 아프지않고 간기능에 부작용 없는 건강음용으로 곡물발효청주의 독특한 맛을 볼수 있음.The main ingredient is fermented and fermented first-class water (water), domestic glutinous rice, silkworm, and syrup (japanese syrup) in a mixing jar (jangdok) for the first 7-8 days. Mix the fish with water and remove the main ingredients. Discard the residue and measure the amount so that about 8 grains of Cheongju can be prepared. When fermentation is aged for 8 days, the dregs sink to the bottom of the Jangdok jar and fermented fermented folk sake, which rises only above the brown sake. In this process, boiled medicinal, flavored plants, fruits, etc. Medicinal Cheongju or scented fruits can be ingested at the same time, so they can be eaten as a favorite food of lovers. You can taste the unique taste of fermented grains of sake with healthy drinking without side effects on liver function.
Description
본 발명은 민속청주의 전통을 계승하고 독특한 맛으로 애주가 기호에 아무런 해로움이 없는 건강음용으로 상세하게는 우선 물은 최상급수가 아니면 안되는 우선순위로 찹쌀, 누륵, 조청을 적당량 혼합시켜 항아리 장독에 발효숙성시켜 제조하는 것으로The present invention inherits the tradition of Folk Cheongju and has a unique taste, with no harm to the liquor taste, in detail, first of all the water should be the highest priority should be mixed with glutinous rice, silkworm, and green tea in an appropriate amount of fermentation ripening I make it and make it
·찹쌀은 일반쌀과의 구조차이에서 오고 즉 전분은 아밀로스와 아밀로 펙틴성분으로 구성되어 있는데 아밀로 펙틴이 일반쌀보다 5배이상 함유되어 있어 차진 특성이 있으며· Glutinous rice comes from the structural difference with ordinary rice, that is, starch is composed of amylose and amylo pectin.
·누륵은 밀을 거칠게 분쇄 후 반죽하여 덩어리로 만들어 띄운 것으로 일반주정은 고구마나 타피오카등을 발효시켜 증류하여 알콜농도 95%까지 높인 것으로 희석식소주원료가 되는데 밀은 곡물주정원료로서 차이가 있으며· Noodles are made by crushing wheat roughly, then kneading them into lumps. General alcohol is distilled by fermenting sweet potatoes or tapioca to increase the alcohol concentration up to 95%.
·조청(물엿)은 전분질 원료를 유도하는 것으로 끈적끈적한 성분을 가져 애주가 기호식품으로 건강상 해를 끼치지 않음Jocheong (starch syrup) induces starch raw material and has sticky ingredients so that liquor is a favorite food and does not harm health
·물(상급수 물) 최상급수인 물이 아니면 발효숙성되지 않는 특성이 있으므로 약용, 향내음 식물 액기스추출때에도 사용하여야 될 뿐만 아니라, 생산 제조과정은 전부 인력 손작업을 해야되는 어려움으로 인력이 많이 소요되며 용기는 항아리 장독에 발효시켜 숙성되므로 별도 제조 여과시설은 필요하지 않으나 적장한 실내온도 15∼20°를 유지시켜 15일의 기간동안 중간에 7∼8일후 곡물 주정성분을 최상급수를 이용 손으로 주물러 빼내어 다시 7∼8일 발효숙성시켜야 하는데 이 과정에서 약용식물, 도라지, 구기자, 인삼등 향내음 식물, 솔잎, 국화, 과실류등을 삶아 추출된 액기스물을 사용하면 약효향내음성분을 동시 음용할수 있고 색상도 다양할뿐만 아니라 지금까지 애주가들이 기호식품으로 음용해온 주류에 비교하면 처음에는 알콜농도가 높은 기분으로 톡 쏘는 독한 성분으로 인식되나 주기가 빨리 해독되는 특징은 물론 알콜농도 25°로 많은 양을 마시지 못하여 경제적부담도 적게되고 빠른 음주기분을 갖으며 아무런 부작용없이 머리가 맑고 언제취했는지 의심스러울 정도로 해독되어 건강상 아주 이로운 곡물주류로 각광을 받을 전망이며 지금까지 유통시판음용한 희석식 소주, 탁주, 동동주는 음주 후 해독이 지속되어 간기능 회복이 오래가고 건강을 해롭게 하는 주류에 비교하면 주 원료가 확실히 다른데서부터 상대적으로 차이가 있음.· Water (Superior Water) As it is not water that is the best water, it is not fermented. Therefore, it should not only be used for extracting medicinal and scented plant extracts. The container is aged by fermenting the jar to poison, so no separate manufacturing filtration facility is required, but the suitable indoor temperature is maintained at 15 to 20 °, and after 7 to 8 days in the middle for 15 days, the grain alcohol is hand rubbed using the highest quality water. After extracting and fermenting again for 7-8 days, medicinal plants, bellflower, gojija, ginseng and other fragrant plants boiled, pine needles, chrysanthemums, fruits, etc. Compared to alcoholic beverages that have been used as favorite foods by enthusiasts until now, the alcohol concentration is high It is recognized as a poisonous ingredient, but the cycle is detoxified quickly, and the alcohol concentration is 25 °. It is expected to be spotlighted as a very beneficial grain liquor for health reasons. Diluted soju, Takju, and Dongdongju which have been sold in the market until now are detoxified after drinking, so that the main ingredient is surely compared to alcoholic beverages that have long-term recovery of liver function and harm health Relatively different from elsewhere.
본 발명은 주원료가 곡물류 약초향내음식물 과일류로 다양한 성분을 섭취하여 건강을 해치지 않고 과음하지 않고도 술기분을 만끽할 수 있을뿐만 아니라 약간 과음하여도 30분내지 1시간이면 주취가 자연스럽게 해소되며 머리아픈 증세없이 깨끗하게 술이깨고 음주후 간기능에 부작용없음은 물론 주취로 인한 자기타인의 피해최소화와 애주가의 건강증진에 도움을 주는데 있음In the present invention, the main ingredient is a variety of grains, herbs, flavors, foods, fruits, ingesting various ingredients, without harming your health, without drinking too much alcohol. It helps to minimize the damage of self-induced by alcohol and to improve the health of the family.
본 발명은 찹쌀, 누륵, 조총(물엿), 약용향내음식물 과일류 짧은 물 액기스를 적당량으로 배합 장독항아리 용기에 발효 숙성시키는 과정에서 1차 발효숙성기간은 7∼8일, 2차 7∼8일 기간동안 실내온도 15∼20°를 유지되도록하여 주로 겨울철에는 18일정도 발효숙성시켜야 됨.The present invention is the first fermentation ripening period of 7 to 8 days, secondary 7 to 8 days in the process of fermentation of glutinous rice, nubs, coax (starch syrup), medicinal fragrance foods fruits short fermented water in a suitable amount During the period, the room temperature should be maintained at 15-20 ° C, which should be fermented for 18 days in winter.
또한 다양한 보신약주로 일반발효주로 각종향내음성분을 섭취할 수 있는 일종의 건강식 주류로 빨리 취하고, 빨리 깨어지면 아무런 부작용없는 곡물발효주임.In addition, it is a kind of healthy liquor that can take various fragrances as a general fermented liquor. It is a grain fermented liquor that has no side effects if taken quickly.
알콜농도 25∼30°로 수개월간 보관하여도 변질되지 않으며 항아리용기에 두면 영구보관가능함.Even if it is kept for 25 months at alcohol concentration for 25 months, it will not be deteriorated.
골물주정으로 발효숙성시킨 민속청주를 애주가 기호식품으로 음용하게 함으로써 종래희석식주류나 민속주인 탁주, 동동주에 비교하면 주원료부터 다르며 숙성발효기간이 길며 오래두어도 변질되지 않는 특징이 있으며 약용향내음 식물을 삶아 액기스로 성분을 추출 다양한 맛 향내음을 섭취할 수 있는 건강주류로 애주가의 건강증진에 도움을 주며 적은양을 먹고도 술기분나고 빨리 취하고 신속히 깨나며 골머리 안 아프고 끝이 깨끗한 효과가 있음.By brewing folk sake fermented with bone alcohol as a favorite food, it is different from main dilution liquor or folk sake Takju, Dongdongju. It is a healthy liquor that can ingest various flavors and smells. It helps the health of the family, and even if you eat a small amount, you can get drunk, get drunk quickly, wake up quickly, and not have a headache.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020000031504A KR20010110044A (en) | 2000-06-05 | 2000-06-05 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020000031504A KR20010110044A (en) | 2000-06-05 | 2000-06-05 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20010110044A true KR20010110044A (en) | 2001-12-12 |
Family
ID=45928510
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020000031504A KR20010110044A (en) | 2000-06-05 | 2000-06-05 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20010110044A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102978069A (en) * | 2012-12-22 | 2013-03-20 | 滨州市瑞康酒业有限公司 | Nutritional rice wine and preparation process thereof |
CN103146530A (en) * | 2013-03-21 | 2013-06-12 | 光明乳业股份有限公司 | Method for brewing fermented rice and fermented rice prepared by using method |
CN104073398A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Mandarin orange and arabian jasmine flower rice wine |
CN104073402A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | White gourd fat-burning rice wine |
CN104073400A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Fresh ginger stomach-warming rice wine |
CN104073403A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Tomato-hawthorn rice wine |
CN105838546A (en) * | 2016-06-01 | 2016-08-10 | 梁树钦 | Dendrobium healthcare wine and production method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5218896A (en) * | 1975-08-06 | 1977-02-12 | Takeo Koizumi | Preparation of alcoholic beverage from "sake" lees |
JPS63177779A (en) * | 1987-01-16 | 1988-07-21 | Toshio Nakasone | Production of low-alcoholic sake (japanese rice wine) |
JPH05137558A (en) * | 1991-11-22 | 1993-06-01 | Fukumitsuya:Kk | Japanese rice wine-like beverage as health food and its production |
KR970002163A (en) * | 1995-06-24 | 1997-01-24 | 배순훈 | humidifier |
KR970010949A (en) * | 1995-08-24 | 1997-03-27 | 조사홍 | How to make modified sake |
JPH10155472A (en) * | 1996-12-02 | 1998-06-16 | Asahi Shuzo Kk | Production of refined rice wine by using glutinous rice as raw material |
-
2000
- 2000-06-05 KR KR1020000031504A patent/KR20010110044A/en not_active Application Discontinuation
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5218896A (en) * | 1975-08-06 | 1977-02-12 | Takeo Koizumi | Preparation of alcoholic beverage from "sake" lees |
JPS63177779A (en) * | 1987-01-16 | 1988-07-21 | Toshio Nakasone | Production of low-alcoholic sake (japanese rice wine) |
JPH05137558A (en) * | 1991-11-22 | 1993-06-01 | Fukumitsuya:Kk | Japanese rice wine-like beverage as health food and its production |
KR970002163A (en) * | 1995-06-24 | 1997-01-24 | 배순훈 | humidifier |
KR970010949A (en) * | 1995-08-24 | 1997-03-27 | 조사홍 | How to make modified sake |
JPH10155472A (en) * | 1996-12-02 | 1998-06-16 | Asahi Shuzo Kk | Production of refined rice wine by using glutinous rice as raw material |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102978069A (en) * | 2012-12-22 | 2013-03-20 | 滨州市瑞康酒业有限公司 | Nutritional rice wine and preparation process thereof |
CN103146530A (en) * | 2013-03-21 | 2013-06-12 | 光明乳业股份有限公司 | Method for brewing fermented rice and fermented rice prepared by using method |
CN104073398A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Mandarin orange and arabian jasmine flower rice wine |
CN104073402A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | White gourd fat-burning rice wine |
CN104073400A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Fresh ginger stomach-warming rice wine |
CN104073403A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Tomato-hawthorn rice wine |
CN105838546A (en) * | 2016-06-01 | 2016-08-10 | 梁树钦 | Dendrobium healthcare wine and production method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102816670B (en) | Method for preparing Rui chang yam white wine | |
JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
CN101544936A (en) | Strongly-aromatic white wine produced by using lake plants such as water caltrop, gordon euryale seed, lotus seed, and the like as raw materials and preparation method thereof | |
TW201212826A (en) | A process for manufacturing malt drink | |
Kumari et al. | Indigenous alcoholic beverages of South Asia | |
CN104997096A (en) | Chinese fevervine sour soup beverage and preparation method thereof | |
CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
KR20010110044A (en) | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking | |
KR100987966B1 (en) | Manufacturing method of pine buds wine | |
Tiwari et al. | Ethnological observations on fermented food products of certain tribes of Arunachal Pradesh | |
JP5075221B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
KR20180115650A (en) | The traditional hop rice-wine to brew from the extractions of mugwort, arrowroot and hop cone | |
KR101890043B1 (en) | A fermented deed antler Pill and its manufacturing Method | |
CN104804943A (en) | Tea wine and preparation method thereof | |
KR102585833B1 (en) | Black helianthus tuberosus natural fermented jelly manufacturing method | |
KR20150117025A (en) | Method for Preparing Vitamin Tree Sikhye and the Vitamin Tree Sikhye Prepared by the Same Method | |
WO2007052867A1 (en) | Liquor produced by adding yeast and clove without using aspergillus oryzae and a preparation method thereof | |
CN113025458A (en) | Preparation method of Chinese yam tea wine | |
KR101930764B1 (en) | Method of preparing traditional liquor comprising walnut extract | |
KR20170061337A (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
CN110951566A (en) | Composite flavor type highland barley wine and brewing process thereof | |
KR102211468B1 (en) | Red pepper paste producing method and red pepper paste made thereby | |
KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
KR102082929B1 (en) | Method of fermented vinegar using bellflower-pear |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E801 | Decision on dismissal of amendment | ||
E601 | Decision to refuse application |