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 PDFInfo
- 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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- South Korea
- Prior art keywords
- vinegar
- hundred
- brewed
- mainly based
- various
- Prior art date
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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
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
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 |
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KR950018434A true KR950018434A (en) | 1995-07-22 |
Family
ID=66853443
Family Applications (1)
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 |
Country Status (1)
Country | Link |
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KR (1) | KR950018434A (en) |
Cited By (2)
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 |
-
1993
- 1993-12-23 KR KR1019930030085A patent/KR950018434A/en not_active Application Discontinuation
Cited By (2)
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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