KR880005251A - Natural healthy liquor and natural brew - Google Patents

Natural healthy liquor and natural brew Download PDF

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Publication number
KR880005251A
KR880005251A KR1019860008469A KR860008469A KR880005251A KR 880005251 A KR880005251 A KR 880005251A KR 1019860008469 A KR1019860008469 A KR 1019860008469A KR 860008469 A KR860008469 A KR 860008469A KR 880005251 A KR880005251 A KR 880005251A
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KR
South Korea
Prior art keywords
natural
liquor
rice
barley
yeast
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Application number
KR1019860008469A
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Korean (ko)
Inventor
이철
Original Assignee
이철
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
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Priority to KR1019860008469A priority Critical patent/KR880005251A/en
Publication of KR880005251A publication Critical patent/KR880005251A/en

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  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

내용 없음No content

Description

자연식 건강주와 자연식 약주 양조법Natural healthy liquor and natural brew

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

Claims (1)

술에 영양분이 들어있고 술이 발효주가 되게 하는 양조방법으로 자연식 건강주(自然食健康酒)와 자연식 약주(自然食藥酒)를 양조하는 것이다. 자연식 건강주의 원료는 옥수수쌀(거칠게빤것) 보리쌀(大麥米) 누룩등이고 자연식 약주의 원료는 율두쌀(苡米), 보리쌀(大麥米) 누룩등이다. 건강주의 양보방법은 옥수수쌀 10분의 5, 보리쌀 10분의 5으로 하고 잡물을 잘 선별하고서 누룩가루를 적당량을 혼합하고 맑은 물을 적당량으로 부어서 잘 저어 알맞는 온도에 발효시켜 주정(알콜분)이 생기면 체에 바쳐서 잘 짜내면 자연식 건강주이다. 자연식 약주의 양조 방법은 율무쌀 10분의 3에 보리살 10분의 7로 하여 잡물을 선별하고 누룩가루를 적당량을 혼합하고 맑은 물을 적당량을 부어저어서 알맞는 온도에서 발효시켜 주정이 생기면 체에 바쳐서 잘 짜내면 자연식 약주이다. 이와같이 자연식 건강주와 자연식 약주를 양조하는 방법이오니 심사 후 특허를 주시기 바랍니다.The wine contains nutrients and makes the liquor a fermented liquor. The natural healthy liquor (自然 食 健康 酒) and natural liquor (自然 食 藥酒) is brewed. The raw materials of natural healthy wine are corn rice (rough-grained), barley rice (大 麥米), yeast, etc. 苡 米) and barley rice (大 麥米) yeast. Health care concessions should be 5/10 of corn rice, 5/10 of barley rice, select the miscellaneous goods well, mix the appropriate amount of yeast powder, pour the appropriate amount of clear water, stir well and ferment it at the proper temperature. If you do, put it on a sieve and squeeze it out. Natural brewing method of brewing liquor is 3/10/10 of yulmu rice and 7/10 of barley flesh, to sort miscellaneous products, mix yeast powder with proper amount, and pour appropriate amount of clear water and ferment at the proper temperature. If you squeeze well, it is a natural herbal medicine. This is how to brew natural healthy liquor and natural herbal liquor, so please patent after examination. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019860008469A 1986-10-10 1986-10-10 Natural healthy liquor and natural brew KR880005251A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019860008469A KR880005251A (en) 1986-10-10 1986-10-10 Natural healthy liquor and natural brew

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019860008469A KR880005251A (en) 1986-10-10 1986-10-10 Natural healthy liquor and natural brew

Publications (1)

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KR880005251A true KR880005251A (en) 1988-06-28

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KR1019860008469A KR880005251A (en) 1986-10-10 1986-10-10 Natural healthy liquor and natural brew

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KR (1) KR880005251A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040042976A (en) * 2002-11-14 2004-05-22 이종수 The mung bean wine using the bailey nuruk and the fermentation method of that

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040042976A (en) * 2002-11-14 2004-05-22 이종수 The mung bean wine using the bailey nuruk and the fermentation method of that

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