KR950018434A - Manufacturing method of brewed vinegar mainly based on three hundred vinegar - Google Patents

Manufacturing method of brewed vinegar mainly based on three hundred vinegar Download PDF

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Publication number
KR950018434A
KR950018434A KR1019930030085A KR930030085A KR950018434A KR 950018434 A KR950018434 A KR 950018434A KR 1019930030085 A KR1019930030085 A KR 1019930030085A KR 930030085 A KR930030085 A KR 930030085A KR 950018434 A KR950018434 A KR 950018434A
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KR
South Korea
Prior art keywords
vinegar
hundred
brewed
mainly based
various
Prior art date
Application number
KR1019930030085A
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Korean (ko)
Inventor
이재성
Original Assignee
이재성
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Publication date
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Priority to KR1019930030085A priority Critical patent/KR950018434A/en
Publication of KR950018434A publication Critical patent/KR950018434A/en

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

본 발명은 누룩이나 알코올을 사용하지 않고 주재료인 삼백초(三白草)를 그 초근에 포함된 당류에 의해 스스로 발효되게 하여 양조 식초가 제조되게한 삼백초를 주재로 한 양조식초의 제조방법에 관한 것으로서, 삼백초에 함유된 각종 성인병등의 예방과 치료효과가 있는 약리 성분과 각종 영양분을 파괴하지 않고 거의 그대로 일상생활중의 식용으로 상식될 수 있게하기 위하여 채취수거한 삼백초를 건조하여 이를 볶은 후 약간의 과당과 혼합하여 정화수를 부어 통상의 방법으로 숙성시키므로서 양조식초가 제조되게 하여, 삼백초내에 함유된 각종 영양분과 약리성분을 매일 섭취하여 각종 질병의 예방과 치료효과를 갖게한 발명이다.The present invention relates to a method for producing a brewed vinegar mainly based on three hundred vinegar to make the vinegar brewed by self-fermentation of the three hundred vinegar (三 白草) as the main ingredient without using yeast or alcohol In order to be able to use common sense in everyday life without destroying pharmacological ingredients and various nutrients that prevent and treat various adult diseases contained in three hundred seconds, it is dried and roasted after a few seconds. Brewed vinegar is prepared by mixing with fructose and aging purified water in a conventional manner, and the various nutrients and pharmacological components contained within three hundred seconds daily to have the prevention and treatment of various diseases.

Description

삼백초를 주재로한 양조식초의 제조방법Manufacturing method of brewed vinegar mainly based on three hundred vinegar

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

Claims (1)

건조상태의 삼백초를 검붉은색이 나도록 볶은후, 이에 약간의 과당을 첨가 혼합하여 용기에 넣고 정화수를 1.5배 부은후 이를 약 25°~30℃에서 보관하면서 매을 곱을 제거하며 30일간 숙성시킨후, 그 찌꺼기를 제거하고 발효주만을 별도의 용기에 담아 다시 30℃정도의 온도에서 약 30일간 발효시켜 제조되게함을 특징으로 하는 삼백초를 주재로한 양조식초의 제조방법.After roasting the dried three hundred seconds to give a dark red color, add a little fructose to the container, add to the container and pour 1.5 times of purified water, and keep it at about 25 ° ~ 30 ℃ while aging for 30 days, removing the product of the plum The method of producing a brewed vinegar based on three hundred seconds characterized in that the residue is removed and the fermented liquor is put in a separate container and fermented again at a temperature of about 30 ° C. for about 30 days. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930030085A 1993-12-23 1993-12-23 Manufacturing method of brewed vinegar mainly based on three hundred vinegar KR950018434A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930030085A KR950018434A (en) 1993-12-23 1993-12-23 Manufacturing method of brewed vinegar mainly based on three hundred vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930030085A KR950018434A (en) 1993-12-23 1993-12-23 Manufacturing method of brewed vinegar mainly based on three hundred vinegar

Publications (1)

Publication Number Publication Date
KR950018434A true KR950018434A (en) 1995-07-22

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ID=66853443

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Application Number Title Priority Date Filing Date
KR1019930030085A KR950018434A (en) 1993-12-23 1993-12-23 Manufacturing method of brewed vinegar mainly based on three hundred vinegar

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KR (1) KR950018434A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030068286A (en) * 2002-02-14 2003-08-21 이성문 A method for producing a local food and natural beverage by adding natural pigments and herbs to brewed vinegar made by fermenting turnip with enzyme from 300 persimmon and persimmon.
KR100401473B1 (en) * 2001-03-27 2003-10-10 송두봉 Manufacturing method of a ferment drink using Sambakcho and Eosungcho

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100401473B1 (en) * 2001-03-27 2003-10-10 송두봉 Manufacturing method of a ferment drink using Sambakcho and Eosungcho
KR20030068286A (en) * 2002-02-14 2003-08-21 이성문 A method for producing a local food and natural beverage by adding natural pigments and herbs to brewed vinegar made by fermenting turnip with enzyme from 300 persimmon and persimmon.

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