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    식혜를 주성분으로 한 발효음료의 제조방법
    1.
    发明授权
    식혜를 주성분으로 한 발효음료의 제조방법 失效
    从发芽的米饭中酿造的方法

    公开(公告)号：KR1019940002535B1

    公开(公告)日：1994-03-25

    申请号：KR1019910023415

    申请日：1991-12-19

    Applicant: 주식회사농심

    Inventor： 신재익 ,  장영상 ,  남희섭 ,  김은희

    IPC: A23L2/38

    Abstract: A fermented beverage contg. rice nectar (Shikhye) is prepd. by (a) mixing the malt powder in water 4-8 times volume of the powder, (b) sieving the mixt., mixing with boiled rice, saccharifying at 30-50 deg.C, and filtering to obtain the saccharifyed soln., (c) adding 5-15 % sugar into the obtd. saccharifyed soln., sterilizing at 121 deg.C for 15 min., and (d) innoculating the sterilized soln. with Saccharomyces cerevisiae, fermenting at 25-32 deg.C for 2-8 hrs. and re-adding 5-15 % sugar to obtain the final product.

    Abstract translation: 发酵饮料 米花蜜（Shikhye）是准备 通过（a）将麦芽粉末在水中混合4-8倍体积的粉末，（b）筛分混合物，与煮米饭混合，在30-50℃下糖化，过滤得到糖化溶胶， （c）将5-15​​％的糖加入该药物。 糖化溶胶，在121℃灭菌15分钟，（d）接种消毒的溶胶。 用酿酒酵母，在25-32℃下发酵2-8小时。 并重新加入5-15％的糖以获得最终产品。

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