TH17679C3 - Recipe for making Sangyod paddy wine and production process - Google Patents

Abstract

Summary of the invention which will appear on the advertisement page ReadFile:------13/03/2020------(OCR)Page 1 of the 1 page summary of the invention of conch drip rice wine made from A cheap, local ingredient rich in antioxidants, it consists of Sangyod paddy rice with syrup and Aspergillus, Orize and Zach. Caromyces cerevicie processed by kochi making and fermentation-------------

Claims (2)

Claims (all), which will not appear on the classifieds page:------13/03/2020------(OCR)Page 1 of 1 Claims Page. 1. The recipe for producing Sangyod paddy rice wine consists of 1 part Sangyod paddy, 2 parts water, 6 parts syrup, Aspergillusoryzae and saccharomyces cerevi. Koji (Saccharomycescerevisiae) processed by kochi and fermentation process 0.02 parts. 2. The production process of Sangyod paddy rice wine according to claim 1 is as follows: a. Cook Sangyod paddy by using 1 part paddy to 2 parts water, cooling until the temperature is reduced to 35-40 degrees Celsius b. Bring the leavening agent. Aspergillus orize and saccharomyces cerevisie (concentration 106 cells/ml) were mixed and absorbed at 0.02 parts. To be the leavening agent C. Add the leavening agent to the cooked paddy, mix well. Incubate by spreading the rice in a tray and cover with a thin white cloth that has been blanched and incubated at 30 degrees Celsius for a period of 6 days. After that, add 20 degree brix syrup to it using 3 parts cooked rice and 6 parts syrup. Then adjust the brix to 20 degrees on the brix and put it into a dark brown glass jar connected to the CO2 drain from the zucchini. The fermentation is at 30 degrees Celsius until the alcohol content is 12%. The wine is filtered with a thin white cloth and passed through the pasteurization process. -------28/02/2019------(OCR)Page 1 of 1 Claim Page 1. The recipe for producing Sangyod paddy rice wine consists of 11.09% by vol. of water, 22.17% by vol. of syrup, 66.52% by vol. of Aspergillusoryzoe and saccaro. Saccharomycescerevisiae treated with koji and fermentation 0.22% by volume 2. The production process for Sangyod paddy rice wine according to claim 1 is as follows: 1) Cook 1 part of Sangyod paddy rice (200 ml) (11.09% by volume) per 2 parts water (400 ml). (22.17% by volume) cooled until the temperature was reduced to 35-40 degrees Celsius 2) The prepared aspergillus orice and saccharomyces cerevicie inoculum were used. In the laboratory, both types (concentration 106 cells/ml) were mixed together and then extracted 4 ml (0.22% by volume) as leavening agent 3) Added the leavening agent to the cooked paddy, mixed together and incubated. By spreading the rice in a tray and covering it with a thin white cloth that has been blanched and incubated at 30 degrees Celsius for 6 days, after that add 20 degrees brix syrup to use 1 part cooked rice and 2 parts syrup. (66.52% by volume), then adjust Brix to 20 degrees Brix and put it into a tea-colored glass jar connected to a carbon dioxide drain pipe from the fermentation process at 30 degrees Celsius until the alcohol content is 124%). The wine is filtered with a thin white cloth and then passed through the sterilization process by pasteurization.-----------25/12/2017------ (OCR) page 1 of the number 1 claim page 1. The formula of Sangyod paddy rice wine consists of conch rice cultivars, drops of syrup and the leavening agent Aspergillusoryzae and saccharomycescerevisiae (Saccharomycescerevisiae). The process of making Koji and the fermentation process with the claim process of producing Sangyod paddy rice wine is as follows: 1) Cook the Sangyod paddy rice by using 1 part rice (200 g) to 2 parts water (400 ml) and cool until the temperature. Reduced to 35-40 degrees Celsius 2) Aspergillus orice and saccharomyces cerevicie (prepared in the laboratory, both types are mixed into Then sucked 4 ml to be the leavening agent. 3) Add the leavening agent to the cooked paddy, mix well. Incubate by spreading the rice in a tray and cover with a thin white cloth that has been blanched and incubated at 30 degrees. C for 6 days, after that, the syrup was added using 1 part cooked rice and 2 parts syrup, then adjusted the brix to 20 °Brix and placed into a white glass jar connected to the CO2 vent pipe from the fermentation process. Incubated at 30 degrees Celsius until the alcohol content is 124%). The wine is filtered with a thin white cloth and then passed through the sterilization process. Pasteurization------------Edit 06/10/2016 1. Conch Yod paddy rice wine consists of conch rice cultivars, drops of syrup and processed Aspergillusoryzae and Saccharomycescerevisiae. Koji making and fermentation process 2. The production process for Sangyod paddy rice wine is as follows: A. Cook Sangyod paddy by using 1 part rice (200 g) per 2 parts water (400 ml) and cool until the temperature is reduced to 35-40 degrees Celsius. b. Bring the leavening agent. Aspergillus orize and saccharomyces cerevisie (both types of laboratory preparations were mixed together and extracted 4 ml for inoculum. The leavening agent is added to the cooked paddy. Incubation is done by spreading the rice in a tray and covered with a thin white cloth that has been blanched and incubated at 30 degrees Celsius for 6 days after adding the syrup. Take 1 part cooked rice and 2 parts syrup, then adjust the brix to 20 degrees brix and place it in a tealight glass jar connected to a carbon dioxide drain from the fermentation process at 30 degrees Celsius until the alcohol content is 12%. D. The wine is filtered with a thin white cloth and passed through the process of sterilization by pasteurization. ----------------------- Conch paddy wine. Drops contain conch paddy, syrup drops, and Aspergillusoryzae and saccharomycescerevisiae, which have undergone koji processing and fermentation. The process of producing Sangyod paddy rice wine is as follows. 1) Cook Sangyod paddy by using 1 part paddy (200 grams) to 2 parts water (400 ml), cool until the temperature is reduced to 35-40 degrees Celsius. 2) Mix the two types of Aspergillus orrice and saccharomyces cerevicie in the laboratory. 4 ml for leavening 3) Add the leavening agent to the cooked paddy, mix well. Incubate by spreading the rice in a tray and cover with a thin white cloth that has been blanched and incubated at 30 degrees Celsius for a period of 6 days after adding syrup. Down by using 1 part cooked rice and 2 parts syrup. Then adjust Brix to 20 degrees Brix and place it in a tealight glass jar connected to a carbon dioxide drain from the fermentation process at 30 degrees Celsius until the alcohol content is obtained. 12 percent 4) The wine is filtered with a thin white cloth and passed through the process of sterilization by pasteurization.