KR960023027A - 송엽을 이용한 식초 제조방법 - Google Patents

송엽을 이용한 식초 제조방법 Download PDF

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Publication number
KR960023027A
KR960023027A KR1019940033229A KR19940033229A KR960023027A KR 960023027 A KR960023027 A KR 960023027A KR 1019940033229 A KR1019940033229 A KR 1019940033229A KR 19940033229 A KR19940033229 A KR 19940033229A KR 960023027 A KR960023027 A KR 960023027A
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KR
South Korea
Prior art keywords
vinegar
pine
pine needles
improve
brown rice
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Application number
KR1019940033229A
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English (en)
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KR0140552B1 (ko
Inventor
구관모
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구관모
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Publication date
Application filed by 구관모 filed Critical 구관모
Priority to KR1019940033229A priority Critical patent/KR0140552B1/ko
Publication of KR960023027A publication Critical patent/KR960023027A/ko
Application granted granted Critical
Publication of KR0140552B1 publication Critical patent/KR0140552B1/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

본 발명은 송엽을 이용한 식초 제조방법에 관한 것이며, 현미를 주제로 하여 발효제조된 곡주에 송엽과 한봉소초를 4 : 1의 중량비로 혼합하여 발효시켜 추출한 송엽액을 9 : 1의 부피비율로 혼합 자연숙성시켜 송엽식초를 제조하여 이를 음용하므로서 체질을 개선하고 눈, 귀, 심장, 뇌의 기능을 향상시키면서 인체의 신진대사기능을 촉진시킬 수 있도록 한 발명이다.
종래에 알려진 식초는 물과 초산을 혼합하여 제조하는 화염식초와 사과 또는 현미를 주제로 제조되여지는 양조식초가 알려진 바 있고 양조식초의 경우 이를 음용하게 되면 식초에 함유된 유기산이 체내에서 곧바로 흡수되고 대사되어 인체의 신진대사를 촉진시키는 기능으로 건강보조음료로 사용되어지고 있으나 그 종류는 현미식초 또는 사과식초에 불과한 현실이다.
이에 본 발명은 눈, 귀, 심장, 뇌의 기능을 향상시키는 식물로 알려진 송엽(푸른솔방울, 솔잎, 송기, 송화)을 발효시켜 송엽액을 추출하여 송엽식초를 제조하고 이를 음용하므로서 인체의 건강을 보조할 수 있도록 한 발명이다.

Description

송엽을 이용한 식초 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 현미를 주제로 하여 발효 제조 되여진 통상의 곡주에 송엽과 한봉소초를 4 : 1의 중량비로 혼합발효시켜 추출 한 송엽액을 9 : 1의 부피비로 초두루미에 장입시켜서 10∼18℃의 그늘진 곳에서 1년 이상을 자연숙성시켜 제조함을 특징으로 한 송염을 이용한 식초 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940033229A 1994-12-06 1994-12-06 송엽을 이용한 식초 제조방법 KR0140552B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940033229A KR0140552B1 (ko) 1994-12-06 1994-12-06 송엽을 이용한 식초 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940033229A KR0140552B1 (ko) 1994-12-06 1994-12-06 송엽을 이용한 식초 제조방법

Publications (2)

Publication Number Publication Date
KR960023027A true KR960023027A (ko) 1996-07-18
KR0140552B1 KR0140552B1 (ko) 1998-06-01

Family

ID=19400663

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940033229A KR0140552B1 (ko) 1994-12-06 1994-12-06 송엽을 이용한 식초 제조방법

Country Status (1)

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KR (1) KR0140552B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100479663B1 (ko) * 2001-09-07 2005-03-30 윤찬호 막걸리를 이용한 식초산 제조방법

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100373058B1 (ko) * 2000-04-27 2003-02-25 손화익 고기능성 양조식초의 제조방법 및 그 방법으로 제조된고기능성 양조식초
CN101942381B (zh) * 2010-10-27 2012-12-19 江苏大学 蜂巢醋的制备方法
KR101637073B1 (ko) * 2014-02-04 2016-07-06 울진군 산림조합 금강송 솔잎 막걸리를 이용한 식초 제조방법 및 그 식초
CN105420062A (zh) * 2016-01-13 2016-03-23 绿杰股份有限公司 一种消除果醋过强发酵风味的方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100479663B1 (ko) * 2001-09-07 2005-03-30 윤찬호 막걸리를 이용한 식초산 제조방법

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Publication number Publication date
KR0140552B1 (ko) 1998-06-01

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