KR920008179A - 생약을 첨가한 동동주 주조 방법 - Google Patents
생약을 첨가한 동동주 주조 방법 Download PDFInfo
- Publication number
- KR920008179A KR920008179A KR1019900017123A KR900017123A KR920008179A KR 920008179 A KR920008179 A KR 920008179A KR 1019900017123 A KR1019900017123 A KR 1019900017123A KR 900017123 A KR900017123 A KR 900017123A KR 920008179 A KR920008179 A KR 920008179A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- liters
- mix
- steam
- cool
- Prior art date
Links
- 238000005266 casting Methods 0.000 title claims 2
- 238000000034 method Methods 0.000 title claims 2
- 240000007594 Oryza sativa Species 0.000 claims 7
- 235000007164 Oryza sativa Nutrition 0.000 claims 7
- 235000009566 rice Nutrition 0.000 claims 7
- 244000068988 Glycine max Species 0.000 claims 4
- 235000010469 Glycine max Nutrition 0.000 claims 4
- 239000000203 mixture Substances 0.000 claims 4
- 239000000843 powder Substances 0.000 claims 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims 2
- 239000011425 bamboo Substances 0.000 claims 2
- 238000000855 fermentation Methods 0.000 claims 2
- 230000004151 fermentation Effects 0.000 claims 2
- 235000008216 herbs Nutrition 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims 1
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims 1
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims 1
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 1
- 240000000513 Santalum album Species 0.000 claims 1
- 235000008632 Santalum album Nutrition 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 229910052802 copper Inorganic materials 0.000 claims 1
- 239000010949 copper Substances 0.000 claims 1
- 235000008434 ginseng Nutrition 0.000 claims 1
- 235000020997 lean meat Nutrition 0.000 claims 1
- 229940010454 licorice Drugs 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
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
Landscapes
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
Claims (1)
- 찹쌀 또는 멥쌀 4ℓ분량을 기준하여 이를 스팀으로 찌는 데 스팀의 온도는 최초에 15분 가열, 다음 80℃로 10분 가열, 다시 120℃로 5분 가열하여 고두밥을 찌고 이를 30℃쯤으로 냉각시킨다. 다음 맥아를 껍질을 벗겨 50g, 감초 600g, 천궁 37.5g, 방풍 37.5g, 건삼 18.75g을 350멧쉬로 분말하여 이를 위의 고두밥에 혼합한 후 이 고두밥을 15℃정도로 냉각시킨다. 다음 신곡분말 1.8ℓ를 볶아내어서 이에 일반누룩 분말 4ℓ를 혼합한 후 상온의 맑은 물에 2시간 침지시켰다가 300멧쉬의 채에 걸러내어 이 걸려낸 물 10ℓ를 위 고두밥에 섞어서 옹기그릇에 넣고 발효하는데 계절에 따라 발효시간은 가감된다. 한편 발효 마감 2시간전에 생약을 달여서 짜 넣는데 이 생약은 시호 37.5g, 사인 37.5g, 초과 37.5g, 백단향 18.75g, 오매육 600g. 백출 600g, 죽엽 18.75g, 갈근 600g을 달여서 짠 채취액 20ℓ에 죽염 10g을 혼합하여 이를 30℃정도로 식혀서 발효중인 옹기그릇에 붓고 2시간 더 발효시키므로 주도 11도의 동동주가 주조되는 특징의 생약을 첨가한 동동주 주조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900017123A KR920008359B1 (ko) | 1990-10-23 | 1990-10-23 | 생약을 첨가한 동동주 주조 방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900017123A KR920008359B1 (ko) | 1990-10-23 | 1990-10-23 | 생약을 첨가한 동동주 주조 방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR920008179A true KR920008179A (ko) | 1992-05-27 |
| KR920008359B1 KR920008359B1 (ko) | 1992-09-26 |
Family
ID=19305160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019900017123A KR920008359B1 (ko) | 1990-10-23 | 1990-10-23 | 생약을 첨가한 동동주 주조 방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR920008359B1 (ko) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100815197B1 (ko) * | 2006-11-17 | 2008-03-19 | 최진순 | 인삼 탁주 및 그 제조방법 |
| KR101230280B1 (ko) * | 2010-07-28 | 2013-02-07 | 담양죽순 영농조합법인 | 막걸리의 제조 방법 |
| KR101218903B1 (ko) * | 2010-10-05 | 2013-01-07 | 이상우 | 장기 보존이 가능한 생막걸리의 제조방법 |
| KR101646693B1 (ko) * | 2014-09-12 | 2016-08-08 | 이상협 | 방풍주의 제조방법 및 이에 의해 제조된 방풍주 |
-
1990
- 1990-10-23 KR KR1019900017123A patent/KR920008359B1/ko not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR920008359B1 (ko) | 1992-09-26 |
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