KR960007763A - How to make herbal wine with pumpkin - Google Patents

How to make herbal wine with pumpkin Download PDF

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Publication number
KR960007763A
KR960007763A KR1019940021627A KR19940021627A KR960007763A KR 960007763 A KR960007763 A KR 960007763A KR 1019940021627 A KR1019940021627 A KR 1019940021627A KR 19940021627 A KR19940021627 A KR 19940021627A KR 960007763 A KR960007763 A KR 960007763A
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KR
South Korea
Prior art keywords
pumpkin
fermented
brown sugar
herbal
mixing
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Application number
KR1019940021627A
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Korean (ko)
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KR0144549B1 (en
Inventor
박종희
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박종희
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Publication date
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Priority to KR1019940021627A priority Critical patent/KR0144549B1/en
Publication of KR960007763A publication Critical patent/KR960007763A/en
Application granted granted Critical
Publication of KR0144549B1 publication Critical patent/KR0144549B1/en

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  • Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 호박을 주재로 한 약소주의 제조방법에 관한 것으로, 누룩과 곡물로 막걸리를 제조하고 이를 증류하여 소주를 얻고, 약초를 흑설탕에 혼합하여 발효시킨 발효즙과 호박을 파쇄하고 이에 흑설탕을 첨가하여 발효시킨 발효즙을 혼합하여 숙성시킨다.The present invention relates to a method for producing herbal liquor based on zucchini, and to prepare makgeolli from koji and grains to obtain distilled soju, crushed fermented juice and pumpkin fermented by mixing the medicinal herbs in brown sugar and adding brown sugar to Fermented juice is fermented by mixing to mature.

Description

호박을 주재로 한 약소주의 제조방법How to make herbal wine with pumpkin

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

Claims (1)

한방약초, 호박 및 소주를 이용하여 약소주를 제조함에 있어서, 공지의 방법으로 누룩과 곡물로 막걸리를 제조하고 이를 증류하여 45°의 소주 약 40ℓ를 얻고, 이에 약초와 흑설탕을 혼합하고 발효시켜 얻은 약 1.5-2.0ℓ의 약초발효즙과 완숙호박을 파쇄하고 이에 흑설탕을 첨가하여 발효시켜 얻은 약 1.5-2.0ℓ의 발효즙을 혼합하여 숙성시킴을 특징으로 하는 호박을 주재로 한 약소주의 제조방법.In the manufacture of herbal liquor using herbal herbs, pumpkin and shochu, makgeolli is prepared from koji and grains by a known method and distilled to obtain about 40 liters of shochu at 45 °, which is obtained by mixing and fermenting medicinal herbs and brown sugar. A method for producing herbal medicine based on pumpkin, characterized in that about 1.5-2.0 L of herbal fermentation juice and ripened pumpkin are crushed and fermented by adding brown sugar to about 1.5-2.0 L of fermented juice. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940021627A 1994-08-30 1994-08-30 Pumpkin fermentation KR0144549B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940021627A KR0144549B1 (en) 1994-08-30 1994-08-30 Pumpkin fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940021627A KR0144549B1 (en) 1994-08-30 1994-08-30 Pumpkin fermentation

Publications (2)

Publication Number Publication Date
KR960007763A true KR960007763A (en) 1996-03-22
KR0144549B1 KR0144549B1 (en) 1998-07-01

Family

ID=66686658

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940021627A KR0144549B1 (en) 1994-08-30 1994-08-30 Pumpkin fermentation

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KR (1) KR0144549B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6312567B1 (en) * 1996-03-21 2001-11-06 Tong Yang Cement Corporation Method of forming a (200)-oriented platinum layer
KR20020086365A (en) * 2002-09-27 2002-11-18 이명호 How to make shochu mixed with crystal and liquid, a traditional drink

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6312567B1 (en) * 1996-03-21 2001-11-06 Tong Yang Cement Corporation Method of forming a (200)-oriented platinum layer
KR20020086365A (en) * 2002-09-27 2002-11-18 이명호 How to make shochu mixed with crystal and liquid, a traditional drink

Also Published As

Publication number Publication date
KR0144549B1 (en) 1998-07-01

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