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Priority to KR1019860004709ApriorityCriticalpatent/KR880000571A/en
Publication of KR880000571ApublicationCriticalpatent/KR880000571A/en
탁주의 산패방지(酸敗防止) 및 보존방법Prevention of rancidity and preservation of Takju
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (1)
본문에서 상술한 바와같이 살균 및 여과를 통한 청정수(淸淨水)를 사용하여 전해를 통하여 H 이온수와 OH 이온수로 분리수집하여 활성수소(H)이온수만을 사용하여 탁주의 성숙된 모주(母酒)를 희석하여 탁주(막걸리)를 제조토록 함을 특징으로 하는 탁주의 산패방지 및 보존방법.As described above, using pure water through sterilization and filtration, it is collected and separated into H-ion water and OH-ion water through electrolysis, and only mature hydrogen wine of Takju using active hydrogen (H) ionized water. Method for preventing and preserving rancidity of Takju, characterized in that to dilute the Takju (makgeolli).※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019860004709A1986-06-131986-06-13
Prevention of rancidity and preservation of Takju
KR880000571A
(en)