KR910011168A - Manufacturing method of brown rice fermented beverage - Google Patents

Manufacturing method of brown rice fermented beverage Download PDF

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Publication number
KR910011168A
KR910011168A KR1019890019553A KR890019553A KR910011168A KR 910011168 A KR910011168 A KR 910011168A KR 1019890019553 A KR1019890019553 A KR 1019890019553A KR 890019553 A KR890019553 A KR 890019553A KR 910011168 A KR910011168 A KR 910011168A
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KR
South Korea
Prior art keywords
brown rice
water
fermented beverage
slurry
mixed
Prior art date
Application number
KR1019890019553A
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Korean (ko)
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KR910006624B1 (en
Inventor
장세순
Original Assignee
감경철·함광남
주식회사 익산
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Application filed by 감경철·함광남, 주식회사 익산 filed Critical 감경철·함광남
Priority to KR1019890019553A priority Critical patent/KR910006624B1/en
Publication of KR910011168A publication Critical patent/KR910011168A/en
Application granted granted Critical
Publication of KR910006624B1 publication Critical patent/KR910006624B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

내용 없음.No content.

Description

현미발효음료의 제조방법Manufacturing method of brown rice fermented beverage

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (5)

현미를 25℃∼35℃의 물에 담가서 발아시킨 후, 이를 물에서 건져 습한 조건에서 0.5cm∼1.5cm 길이로 싹을 틔운 다음, 곱게 갈아서 발아현미슬러리를 만들고, 다른 한편으로는 엿기름 또는 당분을 물과 혼합하여 끊인 다음, 이 상등액을 상기 슬러리와 혼합시키고, 여기에다 물을 가하여 35℃∼50℃의 온도로 유지시키면서 발효시켜서 현미발효음료를 제조하는 방법.Soak brown rice in water at 25 ℃ ~ 35 ℃, germinate it, and dry it in water to make sprouts in 0.5cm ~ 1.5cm length under moist conditions, then grind finely to make germinated brown rice slurry, and on the other hand, malt or sugar After mixing with water, the supernatant is mixed with the slurry, and water is added thereto and fermented while maintaining at a temperature of 35 ° C. to 50 ° C. to produce a brown rice fermented beverage. 제1항에 있어서, 상기 현미의 발아는 43∼72시간 동안 진행시키되 물중에 기포가 생성된 후 약 10시간 이내에 발아를 중지시키는 것을 특징으로 하는 현미발효음료의 제조방법.The method of claim 1, wherein the germination of brown rice proceeds for 43 to 72 hours, but the germination is stopped within about 10 hours after the bubbles are generated in water. 제1항에 있어서, 상기 현미의 싹은 그 길이가 0.5cm∼1.5cm가 되도록 습한조건에서 싹을 키우는 것을 특징으로 하는 현미발효음료의 제조방법.The method of producing a brown rice fermented beverage according to claim 1, wherein the shoots of brown rice are grown under humid conditions such that the shoots have a length of 0.5 cm to 1.5 cm. 제1항에 있어서, 상기 발아현미슬러리는 물과 혼합된 엿기름 또는 당분의 상등액과 1 : 1의 부피비로 혼합하는 것을 특징으로 하는 현미발효음료의 제조방법.The method of claim 1, wherein the germinated brown rice slurry is mixed with a supernatant of malt or sugar mixed with water in a volume ratio of 1: 1. 제1항에 있어서, 발효는 상기 조건에서 10∼80시간 진행시켜서 됨을 특징으로 하는 현미발효음료의 제조방법.The method for producing a brown rice fermented beverage according to claim 1, wherein the fermentation is performed for 10 to 80 hours under the above conditions. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890019553A 1989-12-26 1989-12-26 Process for making fermented beverage from unhulled rice KR910006624B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890019553A KR910006624B1 (en) 1989-12-26 1989-12-26 Process for making fermented beverage from unhulled rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890019553A KR910006624B1 (en) 1989-12-26 1989-12-26 Process for making fermented beverage from unhulled rice

Publications (2)

Publication Number Publication Date
KR910011168A true KR910011168A (en) 1991-08-07
KR910006624B1 KR910006624B1 (en) 1991-08-29

Family

ID=19293686

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890019553A KR910006624B1 (en) 1989-12-26 1989-12-26 Process for making fermented beverage from unhulled rice

Country Status (1)

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KR (1) KR910006624B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100452050B1 (en) * 2001-10-19 2004-10-22 송재철 Manufacture of Korean rice wines(Takju and Yakju) utilizing germed brown rice without steam cooking

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100387307B1 (en) * 2002-04-02 2003-06-12 장세순 manufacture method of fermentation drink using germination unpolished rice
KR100707733B1 (en) * 2005-02-04 2007-04-18 박길남 Drinking water for a diabetic and manufacturing process thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100452050B1 (en) * 2001-10-19 2004-10-22 송재철 Manufacture of Korean rice wines(Takju and Yakju) utilizing germed brown rice without steam cooking

Also Published As

Publication number Publication date
KR910006624B1 (en) 1991-08-29

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