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KR900000468A - 오미자 발효주의 제조방법 - Google Patents

오미자 발효주의 제조방법 Download PDF

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Publication number
KR900000468A
KR900000468A KR1019880007017A KR880007017A KR900000468A KR 900000468 A KR900000468 A KR 900000468A KR 1019880007017 A KR1019880007017 A KR 1019880007017A KR 880007017 A KR880007017 A KR 880007017A KR 900000468 A KR900000468 A KR 900000468A
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KR
South Korea
Prior art keywords
added
schisandra chinensis
fruit
chinensis
purified water
Prior art date
Application number
KR1019880007017A
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English (en)
Other versions
KR900003705B1 (ko
Inventor
백운화
이영배
박경준
오종훈
장은재
Original Assignee
박용성
동양맥주 주식회사
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
Application filed by 박용성, 동양맥주 주식회사 filed Critical 박용성
Priority to KR1019880007017A priority Critical patent/KR900003705B1/ko
Publication of KR900000468A publication Critical patent/KR900000468A/ko
Application granted granted Critical
Publication of KR900003705B1 publication Critical patent/KR900003705B1/ko

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Classifications

    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Food Science & Technology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

내용 없음.

Description

오미자 발효주의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제 1 도는 본 발명에 따라 오미자 발효주를 제조하는 과정에서 오미자 발효시간에 따른 과일쥬스의 첨가에 따라 당도가 변화되는 것을 일예로써 나타낸 그래프이다.

Claims (3)

  1. 오미자의 생과 또는 건과에다 정제수와 함께 10∼25˚P의 당도로 발효성 당, 과일쥬스 및 효모를 첨가하고, 5∼30℃의 온도에서 1∼4주 동안 발효후 숙성시켜서 제조하는 것을 특징으로 하는 오미자 발효주의 제조방법.
  2. 제 1 항에 있어서, 정제수는 오미자무게에 대해 생과의 경우 3∼10배, 건과의 경우 15∼50배를 첨가시키는 것을 특징으로 하는 방법.
  3. 제 1 항에 있어서, 과일쥬스는 오미자와 정제수의 전체무게에 대해 5∼30% 첨가시키되 실질적으로 발효과정중에 수차례에 걸쳐 분리첨가시키는 것을 특징으로 하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880007017A 1988-06-11 1988-06-11 오미자 발효주의 제조방법 KR900003705B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880007017A KR900003705B1 (ko) 1988-06-11 1988-06-11 오미자 발효주의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880007017A KR900003705B1 (ko) 1988-06-11 1988-06-11 오미자 발효주의 제조방법

Publications (2)

Publication Number Publication Date
KR900000468A true KR900000468A (ko) 1990-01-30
KR900003705B1 KR900003705B1 (ko) 1990-05-30

Family

ID=19275129

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880007017A KR900003705B1 (ko) 1988-06-11 1988-06-11 오미자 발효주의 제조방법

Country Status (1)

Country Link
KR (1) KR900003705B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101101446B1 (ko) * 2010-01-29 2012-01-03 유영매 오미자 와인의 제조방법
KR101293694B1 (ko) * 2012-12-27 2013-08-08 대한민국 오미자 증류주 제조방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101101446B1 (ko) * 2010-01-29 2012-01-03 유영매 오미자 와인의 제조방법
KR101293694B1 (ko) * 2012-12-27 2013-08-08 대한민국 오미자 증류주 제조방법

Also Published As

Publication number Publication date
KR900003705B1 (ko) 1990-05-30

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