KR20150057414A - 꾸지뽕막걸리 제조방법 - Google Patents

꾸지뽕막걸리 제조방법 Download PDF

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Publication number
KR20150057414A
KR20150057414A KR1020130140770A KR20130140770A KR20150057414A KR 20150057414 A KR20150057414 A KR 20150057414A KR 1020130140770 A KR1020130140770 A KR 1020130140770A KR 20130140770 A KR20130140770 A KR 20130140770A KR 20150057414 A KR20150057414 A KR 20150057414A
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KR
South Korea
Prior art keywords
manufacturing
rice wine
rice
wine
extract
Prior art date
Application number
KR1020130140770A
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English (en)
Inventor
김성수
Original Assignee
김성수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김성수 filed Critical 김성수
Priority to KR1020130140770A priority Critical patent/KR20150057414A/ko
Publication of KR20150057414A publication Critical patent/KR20150057414A/ko

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Classifications

    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • 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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  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (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)
  • Nutrition Science (AREA)
  • Alcoholic Beverages (AREA)

Abstract

꾸지뽕엑기스를 첨가하여 막걸리를 제조하는방법

Description

꾸지뽕막걸리 제조방법{a}
막걸리제조방법
-
기존 막걸리에 맛, 풍미를 개선
꾸지뽕엑기스 추가여 제조
꾸지뽕엑기스 특유의 맛과 풍미가 증가하였다.
원료:쌀100%
1.입국제조방법
쌀200㎏+조제종국500
2.밑술제조방법
입국미15㎏ + 효모100g + 젖산120㎖ + 급수21ℓ
3.주류1담금 제조방법
밑술36ℓ
1단담금(입국미185kg+급수136ℓ+정제효소제136g)
2단담금(쌀520kg+꾸지뽕엑기스40ℓ+수크랄로스192g)
4. 최종제성
최종담금 즉시 예정수량 : 1924 ℓ
최종담금 숙성술덧 예정수량 : 1872 ℓ
숙성술덧알콜분 : 15 %
후수수량 : 2764.8 ℓ
술지게미 수량 : 28.8 ℓ
제성수량 : 4608 ℓ
대원료제성비율 : 640 %

Claims (1)

  1. 꾸지뽕엑기스를 첨가하여 막걸리를 제조하는방법
KR1020130140770A 2013-11-19 2013-11-19 꾸지뽕막걸리 제조방법 KR20150057414A (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020130140770A KR20150057414A (ko) 2013-11-19 2013-11-19 꾸지뽕막걸리 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130140770A KR20150057414A (ko) 2013-11-19 2013-11-19 꾸지뽕막걸리 제조방법

Publications (1)

Publication Number Publication Date
KR20150057414A true KR20150057414A (ko) 2015-05-28

Family

ID=53392284

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020130140770A KR20150057414A (ko) 2013-11-19 2013-11-19 꾸지뽕막걸리 제조방법

Country Status (1)

Country Link
KR (1) KR20150057414A (ko)

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