KR950032605A - Novel Fermenting Agent and Method of Making Dongju Wine Using the Same - Google Patents

Novel Fermenting Agent and Method of Making Dongju Wine Using the Same Download PDF

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Publication number
KR950032605A
KR950032605A KR1019940011220A KR19940011220A KR950032605A KR 950032605 A KR950032605 A KR 950032605A KR 1019940011220 A KR1019940011220 A KR 1019940011220A KR 19940011220 A KR19940011220 A KR 19940011220A KR 950032605 A KR950032605 A KR 950032605A
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KR
South Korea
Prior art keywords
wine
same
copper
making
fermentation agent
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Application number
KR1019940011220A
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Korean (ko)
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KR970010756B1 (en
Inventor
김철배
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김철배
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Publication date
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Priority to KR1019940011220A priority Critical patent/KR970010756B1/en
Publication of KR950032605A publication Critical patent/KR950032605A/en
Application granted granted Critical
Publication of KR970010756B1 publication Critical patent/KR970010756B1/en

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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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

본 발명은 신규한 발효제 및 그를 이용한 동동주의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 효모, 효소, 포도당 및 코오지를 포함하는 신규한 발효제 및 그를 이용한 동동주의 제조방법에 관한 것이다.The present invention relates to a novel fermentation agent and a method of producing copper wine using the same. More specifically, the present invention relates to a novel fermentation agent comprising yeast, enzymes, glucose and koji and a method of preparing a copper wine using the same.

본 발명의 발효제를 사용함으로써, 동동주의 제조시 쌀의 당화 및 알코올 발효를 증진시켜 색상이 투명하게 됨은 물론, 음주 후의 후유증이 감소되는등 동동주의 상품가치를 한층 제고시킬 수 있으며, 아울러 발효기간을 단축시켜 경제적으로 동동주를 제조할 수 있다.By using the fermentation agent of the present invention, it is possible to enhance sugar value and alcoholic fermentation of rice during the production of copper wine, and to enhance the product value of Dongdong wine by reducing the aftereffect of drinking, as well as making the color transparent. The copper copper can be manufactured economically by shortening.

Description

신규한 발효제 및 그를 이용한 동동주의 제조방법Novel Fermenting Agent and Method of Making Dongju Wine Using the Same

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

Claims (2)

효모 3.0 내지 5.0중량%, 효소 4.0 내지 9.0중량%, 포도당 70.0 내지 87.0중량% 및 코오지 6.0 내지 16.0중량%를 포함하는 발효제.Fermentation agent comprising yeast 3.0 to 5.0% by weight, enzyme 4.0 to 9.0% by weight, glucose 70.0 to 87.0% by weight and koji 6.0 to 16.0% by weight. (ⅰ) 쌀을 침지시키고 증자하여 고두밥을 제조하는 공정; (ⅱ) 전기 공정에서 수득한 고두밥에 누룩을 혼합하고, 효모, 효소, 포도당 및 코오지를 포함하는 제1항의 발효제; 및, 물을 가하여 혼합하는 공정; 및, (ⅲ) 전기 공정에서 수득한 발효제를 첨가한 고두밥을 발효시키는 공정을 포함하는 동동주의 제조방법.(Iii) immersing and increasing the rice to produce gourd rice; (Ii) the fermentation agent according to claim 1, wherein yeast is mixed with the gourd rice obtained in the above-mentioned step, and contains yeast, enzyme, glucose and koji; And adding water to mix; And (iii) a step of fermenting the soybean rice to which the fermentation agent obtained in the above step is added. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940011220A 1994-05-23 1994-05-23 Novel fermentation material and fermentation method for dongdongjoo KR970010756B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940011220A KR970010756B1 (en) 1994-05-23 1994-05-23 Novel fermentation material and fermentation method for dongdongjoo

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940011220A KR970010756B1 (en) 1994-05-23 1994-05-23 Novel fermentation material and fermentation method for dongdongjoo

Publications (2)

Publication Number Publication Date
KR950032605A true KR950032605A (en) 1995-12-22
KR970010756B1 KR970010756B1 (en) 1997-06-30

Family

ID=19383610

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940011220A KR970010756B1 (en) 1994-05-23 1994-05-23 Novel fermentation material and fermentation method for dongdongjoo

Country Status (1)

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KR (1) KR970010756B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100635269B1 (en) 2004-10-01 2006-10-19 삼성전자주식회사 Image forming apparatus

Also Published As

Publication number Publication date
KR970010756B1 (en) 1997-06-30

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