KR940000566A - Mung bean grain wine manufacturing method - Google Patents

Mung bean grain wine manufacturing method Download PDF

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Publication number
KR940000566A
KR940000566A KR1019920010927A KR920010927A KR940000566A KR 940000566 A KR940000566 A KR 940000566A KR 1019920010927 A KR1019920010927 A KR 1019920010927A KR 920010927 A KR920010927 A KR 920010927A KR 940000566 A KR940000566 A KR 940000566A
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South Korea
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rice
mung bean
mung
aged
days
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KR1019920010927A
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Korean (ko)
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KR940006771B1 (en
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김남옥
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김남옥
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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

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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)

Abstract

본 발명은 우수한 해독효능을 보유하는 녹두와 특정질환 예방 및 치료 효능을 보유하는 각종 생약제를 주원료로 제조하여 복용시 자양강장효과 신진대사 촉진효과, 신경쇠약증 치료효과등을 공히 얻을 수 있는 것으로 알려진 녹두곡주를 댜량제조 하여 일반인들에게 제공할수있도록한 녹두 곡주 제조방법에 관한 것으로, 특히 소정량의 녹두와 맵쌀을 소정과정으로 처리하여 녹두곡자(누룩)를 얻고, 밀가루, 녹두곡자, 보리쌀을 소정과정으로 처리하여 종류소주를 얻은 후 찹쌀과 녹두곡자 증류소주를 소정과정으로 처리하여 일정량의 녹두곡주를 얻도록한데 그 특징이 있다.The present invention is produced mung bean having excellent detoxification effect and various herbal medicines that have the effect of preventing and treating certain diseases as the main raw material when taking nourishment tonic effect metabolism promoting effect, neurodebilitating treatment effect, etc. The present invention relates to a method of manufacturing mung bean grain liquor, which can be produced to provide to the general public by producing a grain quantity. After obtaining the kind shochu by processing the glutinous rice and mung bean grain distilled soju in a predetermined process to obtain a certain amount of mung bean grain liquor.

Description

녹두곡주 제조방법Mung bean grain wine manufacturing method

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

제1도는 본 발명에 있어서, 제1선처리 공정인 녹두곡자(누룩)제조공정과정을 나타낸 블럭도.1 is a block diagram showing a process of manufacturing mung bean grain (least), which is the first pretreatment step in the present invention.

제2도는 본 발명에 있어서, 제2선처리 공정인 증류소주 제조공정 과정을 나타낸 블럭도.Figure 2 is a block diagram showing a distilled liquor production process process of the second pretreatment process in the present invention.

제3도는 본 발명에 있어서, 완성처리공정인 녹두주제조공정과정을 나타낸 블럭도.Figure 3 is a block diagram showing a mung bean wine manufacturing process, which is a completed treatment process in the present invention.

Claims (1)

녹두 4Kg과 맵쌀 8Kg을 분쇄하여 분말화함과 동시에 8l의 물에 4Kg의 녹두를 섞어 가열하면서 죽을 쑤고, 얻어진 죽이 뜨거운 상태에서 준비된 녹두분말과 맵쌀분말을 혼합반죽 하면서 소정크기의 떡을 다수 만들어 표피로 건조시킨 후, 소정크기의 시루내에 떡을 적층하되, 총 6Kg 정도의 솔잎을 적절히 분배하여 떡과 떡사이에 깔아준 상태로서 약 18℃-20℃의 온도하에서 21일간 방치하여 발효시킨 다음 솔잎을 제거하고 발효된 떡을 분쇄하여 약 16Kg의 녹두곡자(누룩)를 얻는 제1선처리 공정, 5Kg의 밀가루에 물 90l를 붓고 가열하여 죽을 쑤고, 얻어진 죽에 상기 제1선처리 공정에서 얻어진 녹두곡자 5Kg을 혼합하여 일정량의 주모(酒母×술씨)를 얻은 후, 적정용기에 사입하여 7일간 숙성시키는 한편, 4Kg의 보리쌀을 소정시간동안 침맥시킨 상태로 증자하여 숙성상태의 주모에 혼합한 후 10일간 재 숙성시켜 135l의 숙성주모를 얻고, 그 숙성주모에 45l 정도의 물을 부어주면서 여과 압착하여 알콜분 10도의 제성주 136l를 얻은 다음, 그제성주를 솔에 넣고 가열 증류하여 알콜분 40도의 증류소주 36l를 얻는 제2선처리공정, 8Kg의 찹쌀을 침미시킨 상태로 증자하여 밥을 얻고, 그 밥과 녹두곡자 3Kg, 물 6l, 인삼 0.75Kg, 산약 0.75Kg, 백봉령0.75Kg, 산사 0.75Kg, 대잎 1Kg을 잘 혼합한 상태로 적정용기에 사입하여 35℃의 온도하에서 10일간 숙성시키면서 20l정도의 술원료를 얻은 다음, 그 술원료에 상기 제2선처리 공정에서 얻어진 증류소주 36l를 혼합하여 사입시킨 상태로 35℃의 온도하에서 60일간 숙성시킨 다음 여과 압착하여 약 8l정도의 주박을 제거하고 알콜분 35도의 녹두곡즈 48l를 얻는 완성처리공정을 순차적으로 행하면서 소정량의 녹두곡주를 완성 제조하는 것을 특징으로 하는 녹두곡주 제조방법.4Kg of mung beans and 8Kg of spicy rice are pulverized, and at the same time, 4Kg of mung beans are mixed with 8 l of water and heated to make porridge, and the resulting mung is mixed with the prepared mung bean powder and spicy rice powder to make a large number of rice cakes of predetermined size. After drying, the rice cakes were laminated in a predetermined size, and a total of 6Kg pine needles were properly distributed and laid between rice cakes and rice cakes. The first pretreatment step of crushing the fermented rice cake to obtain about 16 Kg of mung bean curd (least), pour 90 l of water into 5 kg of wheat flour and heat it to boil the porridge, After mixing to obtain a certain amount of jumo (sake seed), it is put in a suitable container and aged for 7 days, while 4Kg of barley rice is steamed for a predetermined time to ripen After mixing with the main hair in the state, it is re-aged for 10 days to obtain 135l aged hair, filtration and compression while pouring 45l of water into the aged hair to obtain 136l of alcoholic liquor of 10 degrees alcohol. Heat distillation to obtain 36l of alcohol distilled liquor 40l at the second pretreatment step, 8Kg glutinous rice is cooked and steamed to obtain rice, the rice and mung bean flour 3Kg, water 6l, ginseng 0.75Kg, mountain medicine 0.75Kg, Baekbongryeong 0.75 Kg, hawthorn 0.75Kg, 1Kg of bamboo leaves were mixed in a suitable container, and then obtained about 20 l of the raw material while aged at 35 ° C. for 10 days, and then distilled from the second pretreatment step. After mixing 36 liters of soju and aging for 60 days at a temperature of 35 ° C., the filter was pressed to remove approximately 8 liters of sake, and 48 grams of mung bean grains of 35 degrees of alcohol were sequentially processed. Of mung grain alcohol production method which comprises producing a finished green beans grain alcohol. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920010927A 1992-06-23 1992-06-23 Method of making mung beans wine KR940006771B1 (en)

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Application Number Priority Date Filing Date Title
KR1019920010927A KR940006771B1 (en) 1992-06-23 1992-06-23 Method of making mung beans wine

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Application Number Priority Date Filing Date Title
KR1019920010927A KR940006771B1 (en) 1992-06-23 1992-06-23 Method of making mung beans wine

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KR940000566A true KR940000566A (en) 1994-01-03
KR940006771B1 KR940006771B1 (en) 1994-07-27

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Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103160408A (en) * 2013-03-17 2013-06-19 姚文 Mungbean fermented glutinous rice
CN104458926B (en) * 2013-09-18 2017-06-06 四川省宜宾竹海酒业有限公司 Alcoholic and esters content assaying method
CN103725572B (en) * 2014-01-06 2014-12-03 威海环翠楼红参科技有限公司 Preparation method of red ginseng wine
CN104877874B (en) * 2015-05-28 2018-04-24 许昌学院 A kind of hawthorn yellow wine and preparation method thereof
CN105087276A (en) * 2015-09-10 2015-11-25 河南科技学院 Hawthorn wine and preparation method thereof
CN105273921A (en) * 2015-11-25 2016-01-27 四川活之酿酿酒公社有限公司 Technological method for preparing strong-flavor bamboo wine by mixing six kinds of bamboos in proportion
CN105695258A (en) * 2016-01-28 2016-06-22 佛山市聚成生化技术研发有限公司 Female health wine containing lychee seed saponin
CN106978315A (en) * 2017-05-27 2017-07-25 荔浦县振宇大果山楂开发有限公司 Join stilbene hawthorn health preserving wine and preparation method thereof

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