基本信息:
- 专利标题： 탁주의 제조방법 및 그 제조방법에 의해 제조된 탁주
- 专利标题（英）：Manufacturing method of raw rice wine and raw rice wine prepared thereby
- 专利标题（中）：原料米酒和原料米酒的制造方法
- 申请号：KR1020130041983 申请日：2013-04-17
- 公开(公告)号：KR1020140124472A 公开(公告)日：2014-10-27
- 发明人： 이호우 , 송상훈 , 권순희 , 조규종
- 申请人： 씨제이제일제당 (주)
- 申请人地址： 서울특별시 중구 동호로 *** (쌍림동)
- 专利权人： 씨제이제일제당 (주)
- 当前专利权人： 씨제이제일제당 (주)
- 当前专利权人地址： 서울특별시 중구 동호로 *** (쌍림동)
- 代理人： 조인제
- 主分类号： C12G3/02
- IPC分类号： C12G3/02 ; C12H1/18 ; C12H1/22
The invention process for producing a Takju and relates to the Takju prepared by the method of manufacturing the same, and more particularly, the present invention provides entry into, the use of yeast or use the entry, yeast, lactic acid, yeast no increase or increase cereals using as the main raw materials to prepare the mastermind; The method comprising immersing the addition of entry, yeast, an enzyme or a starch material in the above production mastermind; Aging step of aging after fermentation for a constant temperature and a period of time for immersing the raw material in the immersion step; The step of homogenizing the fermentation raw materials in the fermentation step; Given the step of controlling the growth activity of the yeast heat shock to said homogenized material; The method of rice Takju characterized in that to prepare a Hydrolyzate comprising adding to said raw materials and a process for the manufacture Takju according to the above method.
信息查询:
EspacenetIPC结构图谱:
| C | 化学；冶金 |
| --C12 | 生物化学；啤酒；烈性酒；果汁酒；醋；微生物学；酶学；突变或遗传工程 |
| ----C12G | 果汁酒；其他含酒精饮料；其制备 |
| ------C12G3/00 | 其他酒精饮料的制备 |
| --------C12G3/02 | .用直接发酵法 |