Analitical Study on the Manufacture Procedure of Rice-wine in Yang Ju Bang

양주방에 수록된 주조법에 관한 연구

  • 이춘자 (상주산업대학 식품영양학과) ;
  • 이강자 (인천대학교 가정관리학과) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1992.03.01

Abstract

"Yang Ju Bang" written in Korea is the amonymous old rice-wine book. Yang Ju Bang is supposed to be written in 19th century. The contents of "Yang Ju Bang consist of seventy one items on alcoholic beverages and one item abut "Jeup Jang'. Nonglutinous rice was the most commonly used ingredient, Of the 35 different ingredients that are used in the first step nonglutinous rice makes up 78%. When brewed rice wine, the use of distiller's grains in rice wine is abut 11%.

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