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1. 发明公开

KR20120073025A A rice wine using the yuza and method of making the same 审中-公开
标题翻译：使用玉米的米酒及其制作方法
公开(公告)号：KR20120073025A
公开(公告)日：2012-07-04
申请号：KR20100135000
申请日：2010-12-24
申请人： GEOJE SI AGRICULTURE TECHNOLOGY CT
发明人： KIM DO WAN , PARK JAE HO , LEE YANG IL , YOON MIN SOO , KIM EUN KYOUNG , KANG MIN KOO
IPC分类号： C12G3/02 , C12R1/66 , C12R1/865
CPC分类号： C12G3/02 , C12G3/04
摘要： PURPOSE: A method for making Yuzu Makkoli is provided to ensure the taste and flavor of Yuzu and to ensure excellent functionality by antioxidative ingredients. CONSTITUTION: A method for making Yuzu Makkoli comprises: a step of washing and steaming 30% of rice and cooling at 35-40°C; a step of inoculating seed malt to prepare ipguk(Japanese koji); a step of adding charcoal-treated purified water and Scccharomyces cerevisiae to the ipguk and mashing for 2 days; a step of steaming 70% of the rice and adding the rice to the suldeot; and a step of mashing, fermenting, and maturing the mixture.
摘要翻译：目的：提供柚子麦考利的方法，以确保柚子的味道和味道，并通过抗氧化成分确保优异的功能。构成：制作柚子麦考利的方法包括：洗涤和蒸30％米饭并在35-40℃冷却的步骤; 接种种子麦芽以制备ipguk（日本曲）的步骤; 将木炭处理的纯净水和酿酒酵母加入ipguk并糖化2天的步骤; 蒸出70％的米饭，并将米饭加入汤姆斯的一个步骤; 和混合物的糖化，发酵和熟化的步骤。

2. 发明公开

KR20120073023A A novel rice wine using sprouts of phyllostachys edulis riv and a method of making the same 有权
标题翻译：一种使用泥YS YS ING ING A A A A A A A A AME AME AME AME AME AME AME AME AME AME AME AME
公开(公告)号：KR20120073023A
公开(公告)日：2012-07-04
申请号：KR20100134998
申请日：2010-12-24
申请人： GEOJE SI AGRICULTURE TECHNOLOGY CT
发明人： KIM DO WAN , PARK JAE HO , LEE YANG IL , YOON MIN SOO , KIM EUN KYOUNG , KANG MIN KOO
IPC分类号： C12G3/02 , C12G3/04 , C12H1/07 , C12R1/865
CPC分类号： C12G3/02 , C12G3/04
摘要： PURPOSE: A method for making traditional yakju using roasted Phyllostachys edulis riv. powder is provided to improve functionality and storage safety. CONSTITUTION: A method for making traditional yakju containing Phyllostachys edulis riv. comprises: a step of selecting, steaming, and pulverizing Phyllostachys edulis riv. and roasting Phyllostachys edulis riv. powder; a step of inoculating purified water and Saccharomyces cerevisiae to seed malt-inoculated ipguk(Japanese koji) and fermenting to prepare suldeot(rice-wine mash) as a first mashing; a step of steaming and cooling the rice and roasted Phyllostachys edulis riv. powder and mixing with purified water; a step of adding the mixture of rice, purified water, and Phyllostachys edulis riv. powder to the suldeot as a second mashing; and a step of fermenting at 25°C for 5 days and maturing 3 days.
摘要翻译：目的：使用烤Phyllostachys edulis riv制作传统牦牛的方法。提供粉末以改善功能和储存安全性。构成：用于制作含有Phyllostachys edulis riv的传统牦牛的方法。包括：选择，蒸煮和粉碎Phyllostachys edulis riv的步骤。并烘烤Phyllostachys edulis riv。粉末; 将纯化水和酿酒酵母接种到麦芽接种的ipguk（日本曲）并发酵以制备suldeot（米酒醪）作为第一次糖化的步骤; 蒸煮冷却米饭并烘烤Phyllostachys edulis riv的一个步骤。粉末与纯净水混合; 添加米饭，纯净水和竹and蓉混合物的步骤。粉末到suldeot作为第二次糖化; 和在25℃下发酵5天并熟化3天的步骤。

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