KR930011901A - Method for producing fermented beverages based on Sikhye - Google Patents

Method for producing fermented beverages based on Sikhye Download PDF

Info

Publication number
KR930011901A
KR930011901A KR1019910023415A KR910023415A KR930011901A KR 930011901 A KR930011901 A KR 930011901A KR 1019910023415 A KR1019910023415 A KR 1019910023415A KR 910023415 A KR910023415 A KR 910023415A KR 930011901 A KR930011901 A KR 930011901A
Authority
KR
South Korea
Prior art keywords
sikhye
fermentation
added
fermented
saccharified solution
Prior art date
Application number
KR1019910023415A
Other languages
Korean (ko)
Other versions
KR940002535B1 (en
Inventor
신재익
장영상
남희섭
김은희
Original Assignee
신춘호
주식회사 농 심
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 신춘호, 주식회사 농 심 filed Critical 신춘호
Priority to KR1019910023415A priority Critical patent/KR940002535B1/en
Publication of KR930011901A publication Critical patent/KR930011901A/en
Application granted granted Critical
Publication of KR940002535B1 publication Critical patent/KR940002535B1/en

Links

Classifications

    • 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

Landscapes

  • 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)
  • Non-Alcoholic Beverages (AREA)

Abstract

내용 없음No content

Description

식혜를 주성분으로 한 발효음료의 제조방법Method for preparing fermented beverages based on Sikhye

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

Claims (4)

전통적인 식혜제조법으로 제조한 고두밥에 엿기름 가루의 침출액을 여과, 투입하여 당화시킨 당화액을 원료로 하여 효모를 접종, 발효시킨, 식혜의 맛에 발효풍미가 가미된 것을 특징으로 한 식혜를 주성분으로 하는 발효음료의 제조방법.Sikhye is characterized by the fermentation flavor added to the taste of Sikhye, in which yeast was inoculated and fermented using the saccharified solution obtained by filtering and adding malt powder, which was filtered and added to the soybean rice prepared by the traditional Sikhye manufacturing method. Fermented beverage production method. 제1항에 있어서, 발효시키기전 당화액에 설탕을 5~15중량% 가하는 방법.The method of claim 1, wherein 5 to 15% by weight of sugar is added to the saccharified solution before fermentation. 제1항에 있어서, 발효가 끝난 다음 발효액에 설탕을 5~15중량% 가하는 방법.The method of claim 1, wherein 5 to 15% by weight of sugar is added to the fermentation broth after the fermentation is finished. 제1항에 있어서, 당화액의 발효시 사카로마이세스 세레비지애를 접종하고 2~8시간 동안 발효시키는 방법.The method according to claim 1, wherein the saccharomyces cerevisiae is inoculated upon fermentation of the saccharified solution and fermented for 2 to 8 hours. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910023415A 1991-12-19 1991-12-19 Process for making drink from fermented rice punch KR940002535B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910023415A KR940002535B1 (en) 1991-12-19 1991-12-19 Process for making drink from fermented rice punch

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910023415A KR940002535B1 (en) 1991-12-19 1991-12-19 Process for making drink from fermented rice punch

Publications (2)

Publication Number Publication Date
KR930011901A true KR930011901A (en) 1993-07-20
KR940002535B1 KR940002535B1 (en) 1994-03-25

Family

ID=19325176

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910023415A KR940002535B1 (en) 1991-12-19 1991-12-19 Process for making drink from fermented rice punch

Country Status (1)

Country Link
KR (1) KR940002535B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980052894A (en) * 1996-12-24 1998-09-25 백운화 Method for preparing malt drink using lactic acid bacteria culture medium

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980052894A (en) * 1996-12-24 1998-09-25 백운화 Method for preparing malt drink using lactic acid bacteria culture medium

Also Published As

Publication number Publication date
KR940002535B1 (en) 1994-03-25

Similar Documents

Publication Publication Date Title
CN105062759B (en) A kind of brewing method of antrodia red rice yellow wine
CN101591607A (en) Brewing method for loquat wine
KR100482308B1 (en) Method for production of Kombucha containg green-tea extract
CN101250478B (en) Preparation technique of kudzu root grape vinegar
KR102273812B1 (en) Preparation method of kombucha using autolysate of yeast as nitrogen source
CN107057927B (en) Tea wine and preparation method thereof
CN101838673A (en) Ganoderma lucidum polysaccharide liquid fermentation preparation method using rice wine vinasse as raw material
CN100357421C (en) Technique for preparing low sugar Huadiao wine
KR930011901A (en) Method for producing fermented beverages based on Sikhye
KR960041346A (en) How to prepare Audi fermented wine
CN1405295A (en) Shanxi mature vinegar and its preparation method
JP2683058B2 (en) Method for producing alcoholic beverage or fermented seasoning
JPH0695925B2 (en) Liqueur production method using purple potato
KR20110076285A (en) Fermentable wine comprising chinese medicine and manufacturing method thereof
CN1150175A (en) Process for producing alcohol-free beer
JPH07114681B2 (en) A new method for producing Happoshu similar to beer
CN106434208A (en) Preparation method for producing selenium-enriched seedless cherry fruit wine through liquid-state fermentation
CN102250978B (en) Method for producing 2 (5)-ethyl-4-hydroxy-5 (2)-methyl-3(2H)-furanone by virtue of fermentation method
CN105754776A (en) Health grape wine added with non-active dry yeasts and brewing process thereof
KR19980078278A (en) Method of manufacturing distilled spirits (whiskey) using roasted grains
CN114507606A (en) Monascus solid-state fermentation method for producing monascus yellow pigment at high yield and not producing orange pigment
KR20060018979A (en) A traditional liquor by fermentation and preparation method thereof
KR960034391A (en) Manufacturing method of liquor using red soup
JPS59132855A (en) Production of alcohol-containing lactic acid beverage
CN114432349B (en) Preparation method of total polyphenols of white beech mushrooms

Legal Events

Date Code Title Description
A201 Request for examination
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20030324

Year of fee payment: 12

LAPS Lapse due to unpaid annual fee