KR920008179A - Dong-ju casting method with added herbal - Google Patents

Dong-ju casting method with added herbal Download PDF

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Publication number
KR920008179A
KR920008179A KR1019900017123A KR900017123A KR920008179A KR 920008179 A KR920008179 A KR 920008179A KR 1019900017123 A KR1019900017123 A KR 1019900017123A KR 900017123 A KR900017123 A KR 900017123A KR 920008179 A KR920008179 A KR 920008179A
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South Korea
Prior art keywords
rice
liters
mix
steam
cool
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Application number
KR1019900017123A
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Korean (ko)
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KR920008359B1 (en
Inventor
김현기
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김현기
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Publication date
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Priority to KR1019900017123A priority Critical patent/KR920008359B1/en
Publication of KR920008179A publication Critical patent/KR920008179A/en
Application granted granted Critical
Publication of KR920008359B1 publication Critical patent/KR920008359B1/en

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    • 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

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (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)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)

Abstract

내용 없음.No content.

Description

생약을 첨가한 동동주 주조 방법Dong-ju casting method with added herbal

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

Claims (1)

찹쌀 또는 멥쌀 4ℓ분량을 기준하여 이를 스팀으로 찌는 데 스팀의 온도는 최초에 15분 가열, 다음 80℃로 10분 가열, 다시 120℃로 5분 가열하여 고두밥을 찌고 이를 30℃쯤으로 냉각시킨다. 다음 맥아를 껍질을 벗겨 50g, 감초 600g, 천궁 37.5g, 방풍 37.5g, 건삼 18.75g을 350멧쉬로 분말하여 이를 위의 고두밥에 혼합한 후 이 고두밥을 15℃정도로 냉각시킨다. 다음 신곡분말 1.8ℓ를 볶아내어서 이에 일반누룩 분말 4ℓ를 혼합한 후 상온의 맑은 물에 2시간 침지시켰다가 300멧쉬의 채에 걸러내어 이 걸려낸 물 10ℓ를 위 고두밥에 섞어서 옹기그릇에 넣고 발효하는데 계절에 따라 발효시간은 가감된다. 한편 발효 마감 2시간전에 생약을 달여서 짜 넣는데 이 생약은 시호 37.5g, 사인 37.5g, 초과 37.5g, 백단향 18.75g, 오매육 600g. 백출 600g, 죽엽 18.75g, 갈근 600g을 달여서 짠 채취액 20ℓ에 죽염 10g을 혼합하여 이를 30℃정도로 식혀서 발효중인 옹기그릇에 붓고 2시간 더 발효시키므로 주도 11도의 동동주가 주조되는 특징의 생약을 첨가한 동동주 주조방법.Steam the steam based on 4 liters of glutinous rice or non-glutinous rice. The temperature of steam is first heated for 15 minutes, then heated for 10 minutes at 80 ° C, and then heated for 5 minutes at 120 ° C to steam the soybean rice and cool it to about 30 ° C. Next, peel the malt, 50g, licorice 600g, Cheongung 37.5g, windproof 37.5g, dry ginseng 18.75g powder into 350 mesh and mix it with the above-mentioned soybean rice, then cool the soybean rice to about 15 ℃. Next, roast 1.8 grams of new grain powder, mix 4 liters of normal malt powder, immerse it in clear water at room temperature for 2 hours, filter it out at 300 mesh, and mix the 10 liters of this water with the above-mentioned soybean rice into a pot. The fermentation time is reduced depending on the season. On the other hand, two hours before the fermentation deadline, the medicinal herbs are squeezed and squeezed into them. These herbs are 37.5g, 37.5g sine, 37.5g exceeded, 18.75g sandalwood, 600g five lean meat. Weighing 600g of white rice, 18.75g of bamboo leaves and 600g of brown root, mix 10g of bamboo salt with 20 liters of squeezed extract, cool it to about 30 ℃, pour into fermented pot, and ferment for another 2 hours. Copper casting method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900017123A 1990-10-23 1990-10-23 Method for producing unrefined rice wine KR920008359B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900017123A KR920008359B1 (en) 1990-10-23 1990-10-23 Method for producing unrefined rice wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900017123A KR920008359B1 (en) 1990-10-23 1990-10-23 Method for producing unrefined rice wine

Publications (2)

Publication Number Publication Date
KR920008179A true KR920008179A (en) 1992-05-27
KR920008359B1 KR920008359B1 (en) 1992-09-26

Family

ID=19305160

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900017123A KR920008359B1 (en) 1990-10-23 1990-10-23 Method for producing unrefined rice wine

Country Status (1)

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KR (1) KR920008359B1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100815197B1 (en) * 2006-11-17 2008-03-19 최진순 The manufacturing method of raw wine containing ginseng
KR101230280B1 (en) * 2010-07-28 2013-02-07 담양죽순 영농조합법인 Manufacturing Method of Korean Wine
KR101218903B1 (en) * 2010-10-05 2013-01-07 이상우 method for producing makgeolli capable of preserving for long period
KR101646693B1 (en) * 2014-09-12 2016-08-08 이상협 Manufacturing method of Alcoholic drink containing Ledebouriella seseloides and Alcoholic drink containing Ledebouriella seseloides manufactured by the same

Also Published As

Publication number Publication date
KR920008359B1 (en) 1992-09-26

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