KR940009326A - 옻술 제조방법 - Google Patents

옻술 제조방법 Download PDF

Info

Publication number
KR940009326A
KR940009326A KR1019920019458A KR920019458A KR940009326A KR 940009326 A KR940009326 A KR 940009326A KR 1019920019458 A KR1019920019458 A KR 1019920019458A KR 920019458 A KR920019458 A KR 920019458A KR 940009326 A KR940009326 A KR 940009326A
Authority
KR
South Korea
Prior art keywords
parts
water
weight
ozonizer
lacquer
Prior art date
Application number
KR1019920019458A
Other languages
English (en)
Other versions
KR950006395B1 (ko
Inventor
김태호
Original Assignee
김태호
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 김태호 filed Critical 김태호
Priority to KR1019920019458A priority Critical patent/KR950006395B1/ko
Publication of KR940009326A publication Critical patent/KR940009326A/ko
Application granted granted Critical
Publication of KR950006395B1 publication Critical patent/KR950006395B1/ko

Links

Classifications

    • 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

Landscapes

  • 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)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Cereal-Derived Products (AREA)

Abstract

비자성체인 금속용기의 외주면 코일을 감아서 전류에 의한 전자기장을 만든 용기에 술제조를 위한 용수를 붓고 오존을 수분간 용수에 통과시킨다음 옻수액을 눌에 대한 적절비율로 혼합하고 쌀,보리,찹쌀 또는 현미중 필요한 곡물을 임의선택하여 투입하고, 엿기름이나 흑설탕을 첨가하여 일정온도까지 t가열시킨다음 일정온도를 유지하면서 1차 발효시키고, 다시 효모나 누룩을 절량첨가하여 2차 발효시켜서 옻술을 제조하는 것이다.

Description

옻술 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 비자성체의 용기에 코일을 감아서 전류에 의하여 전자기장을 형성한 다음 술조제용 용수를 투입하여 그 용수속으로 오존발생기로 부터의 오존을 약 10~60분간 통과시키고 상기용수에 옻수액을 물 약 5용량부에 대하여 약 1용량부가 되게 투입한 옻 수요액에 쌀, 보리, 찹싸 또는 현미로 되는 술밥 약 30중량부를 넣고 거기에 엿기름이나 흑설탕중 하나를 약 10~20중량부 투입하여 약30。C까지 가열시킨다음 42~43。C의 품온을 유지하면서 4~9시간 1차 발효시키고, 다시 효모나 누룩 약 6~15중량부를 혼련교반하여 3~10일간 2차 발효시킴을 특징으로하는 옻술 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920019458A 1992-10-22 1992-10-22 옻술 제조방법 KR950006395B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920019458A KR950006395B1 (ko) 1992-10-22 1992-10-22 옻술 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920019458A KR950006395B1 (ko) 1992-10-22 1992-10-22 옻술 제조방법

Publications (2)

Publication Number Publication Date
KR940009326A true KR940009326A (ko) 1994-05-20
KR950006395B1 KR950006395B1 (ko) 1995-06-14

Family

ID=19341576

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920019458A KR950006395B1 (ko) 1992-10-22 1992-10-22 옻술 제조방법

Country Status (1)

Country Link
KR (1) KR950006395B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100355825B1 (ko) * 2000-06-16 2002-10-19 김범준 옻음료 제조방법
KR100500213B1 (ko) * 2001-05-24 2005-07-11 한종수 독성을 제거한 옻물 및 옻물 제조장치

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101023547B1 (ko) * 2008-04-29 2011-03-21 송재실 참옻발효 숙취해소음료 및 이의 제조방법
KR101253836B1 (ko) * 2010-11-22 2013-04-12 정 준 배 흑 막걸리 제조방법
KR101491769B1 (ko) * 2013-04-26 2015-02-13 대한민국 무독화 발효 옻을 이용한 천연 발효식초의 제조 방법 및 이에 의한 천연 발효식초

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100355825B1 (ko) * 2000-06-16 2002-10-19 김범준 옻음료 제조방법
KR100500213B1 (ko) * 2001-05-24 2005-07-11 한종수 독성을 제거한 옻물 및 옻물 제조장치

Also Published As

Publication number Publication date
KR950006395B1 (ko) 1995-06-14

Similar Documents

Publication Publication Date Title
Lorito et al. Mycoparasitic interaction relieves binding of the Cre1 carbon catabolite repressor protein to promoter sequences of the ech42 (endochitinase-encoding) gene in Trichoderma harzianum
Deol et al. Isolation of cyclodepsipeptides from plant pathogenic fungi
AU3349095A (en) Method for enhancing immunogenicity, product obtained and pharmaceutical composition
KR940009326A (ko) 옻술 제조방법
HK1033097A1 (en) Fermented vegetal material, process for producing it, the use thereof, the pharmaceutical composition and dietary supplement containing the same.
Zhizhina et al. Infrared spectroscopy of nucleic acids
AU521893B2 (en) Capacitive load cell and method of m.f.r. thereof
Ahmad et al. Purification and properties of eukaryotic initiation factor 2 and its ancillary protein factor (Co-eIF-2A) from yeast Saccharomyces cerevisiae.
CN207641649U (zh) 一种具有减振功能的白酒生产加工用原料除铁装置
Kang et al. Changes in physical properties of dongchimi during fermentation
KR940001813A (ko) 멸치액기스 및 다시마액기스가 첨가된 된장 및 그의 제조방법
KR840001278A (ko) 리보소음의 제법
Van der Gucht et al. A new variety and combination for Hypoxylon citriforme
Constandse-Westermann Mesolithic man in northwestern Europe; biological distances, genetic considerations
Chung Effects of mugwort on physicochemical properties, paste, and gel of rice flour
KR960009908A (ko) 복숭아 발효음료
Delfini [Experimental assays on the lowest quantity of SO2 useful in chemical sterilization of grape musts].[Italian]
JPS5588691A (en) Preparation of foamed refined "sake"
Novais Study of physiological and environmental aspects involved in alcoholic fermentation improvements.
KR950026502A (ko) 파피아 효모 분체를 함유하는 색조 화장료 조성물
Castor Gasoline Substitutes
KR930005560A (ko) 돌매나무잎(동백나무과) 또는 녹차잎을 주재로 한 식품선도 유지제(보존제)의 제조방법
Delfini Experimental assays on the lowest quantity of SO2 useful in chemical sterilization of grape musts
CN108315123A (zh) 一种酿造新工艺及其发酵装置
Morton et al. 1.2. 26 Cobalt-centered radicals: 1.2 Tables

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee