KR870010176A - Alcohol Production Method Using Pork Potatoes - Google Patents

Alcohol Production Method Using Pork Potatoes Download PDF

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Publication number
KR870010176A
KR870010176A KR1019860003268A KR860003268A KR870010176A KR 870010176 A KR870010176 A KR 870010176A KR 1019860003268 A KR1019860003268 A KR 1019860003268A KR 860003268 A KR860003268 A KR 860003268A KR 870010176 A KR870010176 A KR 870010176A
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KR
South Korea
Prior art keywords
potato
porridge
pork
alcohol
mixed
Prior art date
Application number
KR1019860003268A
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Korean (ko)
Inventor
이상호
김한중
Original Assignee
이상호
김한중
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Publication date
Application filed by 이상호, 김한중 filed Critical 이상호
Priority to KR1019860003268A priority Critical patent/KR870010176A/en
Publication of KR870010176A publication Critical patent/KR870010176A/en

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Abstract

내용 없음No content

Description

돼지감자를 이용한 알콜의 제조방법Alcohol Production Method Using Pork Potatoes

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (4)

본문에서와 같이 분쇄하거나 증숙마쇄하여 얻어진 돼지감자죽과, 물 1ℓ에 엿기름 50g의 비율로 혼합된 엿기름 용액을 동일비율(㎏/1)로 혼합하여 8~10시간 정도 숙성시켜 과당죽을 얻고, 이 과당죽에 1㎏에 효모 5g의 비율로 첨가 혼합하여 10~20℃의 온도에서 115~125시간동안 발효시킴을 특징으로 하는 돼지감자를 이용한 알콜의 제조방법.Porcine potato porridge obtained by pulverizing or steaming as in the main body and malt solution mixed with water at a rate of 50 g of malt in 1 liter of water was mixed in the same ratio (kg / 1) and aged for 8 to 10 hours to obtain fructose porridge. 1 kg to the fructose and mixed with yeast at a rate of 5g yeast fermentation for 115 ~ 125 hours at a temperature of 10 ~ 20 ℃ characterized in that the alcohol production method using a pork potato. 제 1항에 있어서, 돼지감자죽은 돼지감자를 100~130℃로 증숙시킨 뒤 마쇄 생성함을 특징으로 하는 돼지감자를 이용한 알콜의 제조방법.According to claim 1, Pork potato porridge is a method of producing alcohol using a pig potato, characterized in that after the steamed pork potato at 100 ~ 130 ℃ steam generation. 제 항에 있어서, 돼지감자 죽은 생돼지감자를 작은 입자 형태로 썰거나 분쇄하여 얻어짐을 특징으로 하는 돼지감자를 이용한 알콜의 제조방법.The method of producing an alcohol using a pig potato, characterized in that it is obtained by cutting or grinding the pig potato dead raw pork potato in the form of small particles. 제 1항에 있어서, 돼지감자죽에 엿기름 용액과 효모를 동시 첨가하여 같은 조건에서 발효시킴을 특징으로 하는 돼지감자를 이용한 알콜의 제조방법.The method of claim 1, wherein the malt solution and yeast are added to the porridge and fermented under the same conditions. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019860003268A 1986-04-28 1986-04-28 Alcohol Production Method Using Pork Potatoes KR870010176A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019860003268A KR870010176A (en) 1986-04-28 1986-04-28 Alcohol Production Method Using Pork Potatoes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019860003268A KR870010176A (en) 1986-04-28 1986-04-28 Alcohol Production Method Using Pork Potatoes

Publications (1)

Publication Number Publication Date
KR870010176A true KR870010176A (en) 1987-11-30

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ID=72937861

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Application Number Title Priority Date Filing Date
KR1019860003268A KR870010176A (en) 1986-04-28 1986-04-28 Alcohol Production Method Using Pork Potatoes

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KR (1) KR870010176A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101131715B1 (en) * 2009-08-10 2012-04-03 구관모 The vinegar making process tradition liquor use of mulberry

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101131715B1 (en) * 2009-08-10 2012-04-03 구관모 The vinegar making process tradition liquor use of mulberry

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