A Bibliographical Study on the Manufacturing Procedure of Hosanchun

호산춘양조에 관한 문헌적 고찰

  • 남궁석 (서울보건전문대학 생활과학과) ;
  • 이성우 (한양대학교 식품영양과) ;
  • 배상면 (배한 효소연구소)
  • Published : 1992.03.01


The research on the manufacturing procedure of Hosanchun jun in the classical literature(17 kinds) showed that the most usually brewed rice wine in it is the 3rd step rice wine, which is brewed by adding rice wine base to it at the intervals used quantity are as follows. Nonglutinous rice(88.2%), flour(82.3%), and nu-ruk(100%) are used in the 1st step of brewing, and nonglutinous rice(82.3%), glutinous rice(17.6%), flour(23.5%), and nu-ruk(11.3%) are used in the 2nd sep, and glutinous rice, flour, and 3rd step of brewing. The grains are used in the form of -paste(88.2%) in the 1st, and in the form of paste(64.7%) and steamed water-soaked rice(sul-bab)(29.4%) in the second step, and sul-bab(64.7%) in the 3rd step of brewing. Nu-ruk is used in small quantity in the 3rd step but it is used I somewhat larger quantity in the 2nd step of brewing.