KR930018018A - Manufacturing method of Tak and Yakju mainly based on expanded powder - Google Patents

Manufacturing method of Tak and Yakju mainly based on expanded powder Download PDF

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Publication number
KR930018018A
KR930018018A KR1019920002582A KR920002582A KR930018018A KR 930018018 A KR930018018 A KR 930018018A KR 1019920002582 A KR1019920002582 A KR 1019920002582A KR 920002582 A KR920002582 A KR 920002582A KR 930018018 A KR930018018 A KR 930018018A
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KR
South Korea
Prior art keywords
expanded
yakju
manufacturing
water
acidity
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Application number
KR1019920002582A
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Korean (ko)
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KR940010859B1 (en
Inventor
김만수
심재익
이필수
Original Assignee
김만수
범일농산 주식회사
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Application filed by 김만수, 범일농산 주식회사 filed Critical 김만수
Priority to KR1019920002582A priority Critical patent/KR940010859B1/en
Publication of KR930018018A publication Critical patent/KR930018018A/en
Application granted granted Critical
Publication of KR940010859B1 publication Critical patent/KR940010859B1/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

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

본 발명은 팽화미분을 주재로 한 탁, 약주의 제조방법에 관한 것으로서, 백미를 침미, 수세, 건조하여 습식 고온 팽화기로 팽화시킨 팽화미분을 밀가루나 백미 입국대용으로 증자시켜 입국과 주모, 급수를 초단 사입하고 22-28℃로 유지 발효시켜 산도 18-20도로 하고, 이를 20-48시간동안 30℃이하를 유지시킨 발효제인 증미, 곡자, 조효제와 급수를 실시하며, 2단 사입에서 팽화미분을 그대로 본사입에 투입하여 20-23℃로 유지하면서 산도 7-9로 하고, 이를 다시 30-32℃범위에서 30℃를 유지시켜 48-96시간 발효시켜 산도 3-5의 탁. 약주를 제성하는 것이다.The present invention relates to a manufacturing method of turk and yakju mainly based on expanded powders, and the expanded powdered powder, which has been expanded by wet, washed with water and dried by wet high-temperature expander, is expanded to flour or white rice for entry into Korea, rice wine, and water. Firstly, it is fed at 22-28 ℃ and fermented at 22-28 ℃ to give an acidity of 18-20 ℃. It is fed with fermentation agents such as jeungmi, grains, adjuvants and water which are kept below 30 ℃ for 20-48 hours. As it is put into the head office as it is kept at 20-23 ℃ acidity 7-9, and this is again maintained at 30 ℃ in 30-32 ℃ range to ferment for 48-96 hours, the acidity of 3-5. It is to establish the Yakju.

Description

팽화미분을 주재로 한 탁. 약주의 제조방법Tak mainly based on expanded powder. Manufacturing method of Yakju

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

Claims (1)

백미를 주원료로 하여 탁. 약주를 제조함에 있어서, 백미를 침미, 수세, 건조하여 습식 고온 팽화기로 팽화시킨 팽화미분을 밀가루나 백미 입국대용으로 증자시켜 입국과 주모, 급수를 초단 사입하고 22-28℃로 유지 발효시켜 산도 18-20도로 하고, 이를 20-48시간동안 30℃이하를 유지시킨 발효제인 증미, 곡자, 조효제와 급수를 실시하며, 2단 사입에서 팽화미분을 그대로 본사입에 투입하여 20-23℃로 유지하면서 산도 7-9로 하고, 이를 다시 30-32℃범위에서 30℃를 유지시켜 48-96시간 발효시켜 산도 3-5의 탁, 약주를 제성함을 특징으로 하는 팽화미분을 주재로 한 탁. 약주의 제조방법.Tak with white rice as the main ingredient. In the production of medicinal liquor, the expanded rice flour, which has been seasoned with white rice, washed with water, dried and expanded to wet high temperature expander, is increased for flour or white rice entry. It is -20 degrees, and the fermentation agent that is maintained below 30 ℃ for 20-48 hours is used for steaming, grain, coagulant, and water supply.In the second stage, the expanded powder is put into the head office as it is and maintained at 20-23 ℃. The acidity is 7-9, which is maintained at 30 ° C in the range of 30-32 ° C, and fermented for 48-96 hours to form turbidity and acidic acid of 3-5, which is mainly composed of puffed fine powder. Manufacturing method of Yakju. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920002582A 1992-02-20 1992-02-20 Process for making unrefined korean wine KR940010859B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920002582A KR940010859B1 (en) 1992-02-20 1992-02-20 Process for making unrefined korean wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920002582A KR940010859B1 (en) 1992-02-20 1992-02-20 Process for making unrefined korean wine

Publications (2)

Publication Number Publication Date
KR930018018A true KR930018018A (en) 1993-09-21
KR940010859B1 KR940010859B1 (en) 1994-11-18

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ID=19329257

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920002582A KR940010859B1 (en) 1992-02-20 1992-02-20 Process for making unrefined korean wine

Country Status (1)

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KR (1) KR940010859B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100465641B1 (en) * 2001-10-31 2005-01-13 순 택 정 Preparation of sweet wine with low alcohol
KR101330195B1 (en) * 2011-12-06 2013-11-15 이은석 Treating method of rice used in rice wine and manufacturing method of rice wine

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101583869B1 (en) * 2013-09-03 2016-01-08 충청북도 (관리부서:충청북도 농업기술원) Method for preparing fermented alcoholic drink using expended sorghum
CN107723162A (en) * 2017-11-15 2018-02-23 南阳理工学院 A kind of preparation technology of the dry yellow rice wine of low sugar

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100465641B1 (en) * 2001-10-31 2005-01-13 순 택 정 Preparation of sweet wine with low alcohol
KR101330195B1 (en) * 2011-12-06 2013-11-15 이은석 Treating method of rice used in rice wine and manufacturing method of rice wine

Also Published As

Publication number Publication date
KR940010859B1 (en) 1994-11-18

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