KR101182735B1 - Malt containing compound for traditional wine, method on producing malt containing compound, method on producing traditional wine, and traditional wine produced by the same method - Google Patents

Abstract

PURPOSE: A method for making a composition for making traditional wine containing nuruk is provided to easily make desired traditional wine. CONSTITUTION: A method for making a composition for making traditional wine containing nuruk comprises: a step of soaking rice or grains in the water and making hard-boiled rice(S11); a step of drying the hard-boiled rice(S12); a step of absorbing nuruk extract to the dry hard-boiled rice(S13); and a step of drying the hard-boiled rice(S14).

Description

Malt Containing Compound for Traditional Wine, Method on Producing Malt Containing Compound, Method on Producing Traditional Wine, and Traditional Wine Produced by the Same Method}

The present invention relates to a method for preparing a composition for producing yeast-containing traditional liquor, a composition prepared by the manufacturing method, a method for preparing traditional liquor by the composition, and a traditional liquor prepared by the method. A method for producing a composition for producing yeast-containing traditional liquor, the composition prepared by the manufacturing method, and the composition, comprising the step of drying the gouda rice or sulgidduk, and then adding and absorbing the liquid Nuruk extract containing Nuruk after drying. It relates to a method for producing a traditional liquor, the traditional liquor produced by the method.

Traditional liquor is divided into brew, distilled liquor, mixed liquor and mixed liquor, and it is divided into pure grain wine and medicinal hometown grain liquor according to the materials used. Among them, pure grain wine of brewed liquor is divided into Danyang liquor, Leeyang liquor, and Samyang liquor according to the manufacturing process. Distilled spirits include distilled spirits such as Andong Soju, Munbaeju, Gosori Wine, and Jindo Hongju.

Traditional alcoholic beverages are produced in small quantities in the form of domestic crafts with different flavors depending on each region and family. In the humiliation of traditional liquor (other liquor) in the Japanese colonial period, the folk herbs are traditional liquor (makgeolli, It was a phenomenon of Korean traditional rice wine that felt the headache with a full satiety and hangover after drinking by forcibly fermenting fermentation method at a high temperature in a non-traditional way by immersion method in Dongdangju and Yakju).

The Koreans express unfavorable expressions that traditional Korean liquor is being ignored by consumers and foreigners who are not familiar with it because of its unique aroma and taste. However, the traditional fermented liquor (traditional liquor) is fermented at a low temperature in a traditional manner, aged, and then drunk, which is superior to any other alcohol in the world. In addition, Makgeolli is steadily developing and creating the Korean wave. Recently, with the improvement of living standards, consumers are enjoying liquor with the aromas and flavors of consumers' preferences due to the increased interest in health, and consumers prefer liquor with enhanced nutrition and health functionalities. Is interested in medicinal flavored grain liquor that uses various fruits or herbal medicines or natural products as raw materials.

Traditional liquor uses grains as raw materials, so grasping the characteristics of saccharifying enzyme-producing strains and yeasts, which are the main ingredients of fermentation, to make various flavors and flavors of spicy rice (glutinous rice, black rice, black rice glutinous rice) or rice flour, barley ( Traditional liquor that is fermented and matured by mixing barley flour, flour, and other grains, and various fruits or herbs (raw herbs, dried herbs) to savor the health (nourishment) and taste (color, aroma, taste) Succession must be developed.

Essential ingredients of traditional liquor immersion are traditional yeast (leaven, final, grain) and rice (rice and other grains).

Yeast is a fungus that grows grains of fungi containing enzymes that make alcohol. It is made by kneading crushed wheat, rice, flour, etc. and making it into shape and aging at an appropriate temperature.

The types of yeast include 1) yeast made of flour, 2) yeast made of rice and green beans, 3) yeast made of autumn barley, and 4) yeast made of rice flour. The name of the leaven was called Chukguk, Haeguk, Jeolguk, and Dongguk, depending on the time of manufacture. According to the form, it is divided into a diseased soup made by crushing and then slicing grains and a mountain soup made of grain or grain (grain yeast). Byeongkuk often used the powder directly, but sometimes water or juice solution (water malt). Nowadays, it is divided into flour country and flour obtained by burning three pieces of wheat and flour country and wheat bran, and its purpose is different.Bukguk is used for medicine, overhaul, and Korea is used for Takju and soju.

Yeast is made by kneading crushed wheat, rice, and mung bean juice and wrapping it in a cloth, straw, or blade of grass and stepping on it with your feet or put it in a yeast mold. Arrange this in a yeast room or ondol or barn, cover it with straw or wormwood, turn it unevenly and wait for yeast mold to float, which takes as little as one week or longer. Depending on the fat, there are differences in shape and recipe.

The general yeast forming method is 1) in Seoul and Yeongnam province, knead the raw material, wrap it in a cloth, put it in a mold, wrap it with straw, and deposit it on Ondol, and the form of Seoul and Yeongnam province has many circular shapes, and 2) Honam In Chungcheong Province, they hang indoors instead of depositing. Hunan and Chungcheongdo provinces have many cones and hats. It usually takes 4-5 days to deposit and 10-30 days to hang. 3) In the case of the improved meal, mix the flour with water to make a disk-shaped mass, ferment it at 40 degrees for about 10 days, and then transfer it to a drying room and slowly dry it. This has the advantage of being able to shorten the time and make it year round compared to the conventional method. In addition to the type of raw materials used, the shape of the yeast affects the quality.If the diameter of the yeast is too short, moisture is easily released and germs do not penetrate well. There is a lot of sake lees, and the amount of alcohol decreases. If too thick, the internal moisture is difficult to dissipate, the internal temperature may be high, and drying after manufacture is also difficult. As such, the recipe is tricky to make it in Shinmi, Eulmi, and Gyeongja, and it is contraindicated that alcohol is soured when made on wooden days. In addition, the quality of yeast is directly related to the taste of alcohol.

The conventional process of preparing traditional liquor was as follows.

First, the method of manufacturing liquor (danyangju). 1) prepare yeast, and 2) make godu rice. Gourd rice is (1) washed rice and soaked in water for 2 ~ 3 hours, (2) take out the rice soaked in water, put it in a colander, drain the water for 1 hour, and (3) transfer the drained rice to Gwangmokcheon Steam steamed rice in a steamer or shiru, and make it into a small amount of water, add 30 g of yeast to dissolve it, and then (5) add yeast dissolved in a small amount of water, an appropriate amount of yeast and an appropriate amount of water, and stir well. Allow the yeast to dissolve evenly. 3) Danyangju immersion is (1) squeezed off the godubap and lowers the temperature to a little lower than the body temperature. Combine it with the prepared Nuruk, put it in a jar, stir it well with a certain amount of bottled water, and (2) cover the jar with a clean cloth. Tie a lid to make a lid, and (3) keep the temperature of alcohol at 25-28 degrees and keep it no higher than 32 degrees during fermentation period. (4) After soaking for 2-3 days a day Stir twice. D) The method of refining soaked liquor is (1) 4-5 days (summer season) 5-10 days after the soaking, stir well, and then scoop out a portion of the alcohol and rub it lightly by hand. (2) add the amount of water to the amount of filtered liquor. That is, if the amount of filtered liquor is 10L, 20L of rice wine is prepared by adding 10L of water.

The following is how to make flour (Yangju) rice wine. 1) It is making base. A) Pour the flour into cold water little by little and stir well using a whisk. Stir until you boil so it doesn't burn, and turn off the heat as soon as you start boiling to complete the porridge. All). When the flour is cool, add the smashed yeast into the right size and mix well. la). Put the finished liquor of (C) in the liquor pot and block it with a cotton cloth. 2) Next is making a scoop. A) (Early April-Early September) is overlaid between 36 and 48 hours after sitting. If the amount is increased, overtime after 48 hours) b). Make sulgidduk with flour. (Seulgi-teok is to make rice cakes with grain powder.)

The following is the method of manufacturing the finest Samyangju. 1) Manufacture method of traditional Yakju and its manufacturing method by washing a certain amount of rice, removing water, and increasing it and putting it in the increased rice and cultivating it for a certain period of time to complete the entry. It goes through a one-stage forging process (Danyangju) to make an entry into force. 2) After washing rice twice as much as the rice used in the immigration manufacturing process, the water is removed and then increased, followed by a two-stage sweetening process (Lee Yangju), which is mixed with the final product and fermented together with the 1st soaked liquor. . 3) After washing 1 times of the rice used in the entry manufacturing process in the two-stage immersion liquor, the water is removed and increased, and then blended with the final state and subjected to the three-stage immersion process (Samyangju).

Ordinary consumers have been asked to solve the following problems in order to easily form traditional liquor liquor (danyang liquor) or liquor to taste even in busy daily life.

The first is to solve the difficulty of preparing the material for producing yeast. In general, the material for manufacturing (molding) yeast is used to crush whole wheat and other materials (rice flour, barley flour, crude, buckwheat), but the manufacturing process is very demanding and requires expertise. 1) Commonly available wheat (imported wheat) includes animal feed and edible wheat. Even if edible wheat was purchased and used, it was very difficult to purchase high quality yeast by using excessive drugs to prevent deterioration in the transportation process. 2) After purchasing the purchased wheat (whole wheat) material, it was also a matter of how to infiltrate it cleanly, how to invade it, and then shaping it. 3) Put the crushed wheat in the mold of yeast mold and mold it after the pre-training from the experienced person. If the mold is wrong in the mold, it will swell like crack or keratin in drying process, and it will be difficult to ferment. It is a problem. 4) Fermentation Dried yeast must make yeast law well before immersion, and yeast is fermented by the law (crushing yeast and drying it in the sun) to remove the inherent odor and sterilize bad germs to complete high-quality yangyangju. There was a hassle to make. Lastly, even if the yeast was purchased through the traditional market or the Internet, it was difficult to distinguish whether the purchased yeast was of high quality yeast, and it was difficult to distinguish whether the purchased yeast was fermented properly and dried. This is especially because the color, aroma and taste of alcohol are determined in yeast.

The second is to solve the difficulty of making gourmet rice. Godu rice after washing the rice cleanly 2 ~ 3 (depending on the season) hours Soaked in water Take out the rice soaked in water and put it in a basket to drain water for 3-40 minutes, and steam the steamed rice It is necessary to make steamed rice cooked in Ina-shiru, and to unpack the finished goose rice to lower the temperature to a little lower than body temperature and mix it well with yeast. This process was very difficult for the general public.

The third is to solve the hassle of making alcoholic beverages that match the tastes and tastes of consumers. When making gourdap with one of the grains or mixed grains as ingredients, the hassle of picking a crop made of gourdap according to the individual's taste or preference among the crops to make the gourdap, and the material extract of the purchased sourdough ( There has been a need for eliminating the hassle of making water needed as a substitute for bottled water.

Therefore, for foreign or domestic consumers (male, female, oar, and cow) who have no experience but want to make alcohol, the process of preparing traditional liquor to their tastes only by pouring water and waiting, and the development of the composition for traditional liquor production There has been a great need.

The first technical problem to be solved by the present invention is to disclose a method for producing a composition for producing yeast-containing traditional liquor.

The second technical problem to be solved by the present invention is to disclose a composition prepared by the production method.

The third technical problem to be solved by the present invention is to disclose a method for producing traditional liquor with the composition.

The fourth technical problem to be solved by the present invention is to disclose a traditional liquor manufactured by the method.

In order to achieve the technical problem to be achieved by the present invention, (A) soaking any one or more grains selected from at least one or more rice and at least one or more grains in water, and then preparing a gourd rice from the soaked grains; (B) drying the prepared soybean rice; (C) absorbing the yeast extract in the dried gourd rice; (D) drying the gourd rice absorbed by the yeast extract; It provides a method for producing a composition for producing yeast-containing traditional liquor comprising a.

Preferably, the step (B) is to dry within a predetermined moisture variation range.

The predetermined moisture fluctuation range is 27.5% to 53.0% by weight compared to the weight of the grains soaked in the water of step (A), the weight of the soybean rice after drying of the step (B), or of the step (A) The weight reduction rate comparing the weight of the soybean rice after drying in step (B) is 28.0% to 58.0%, or the weight of the grain before being soaked in the water of step (A), step (B) It is preferable that the weight reduction ratio comparing the weight of the soybean rice after drying is 2.1% to 8.6%.

(E) processing the gourd rice passed through the step (D) in a predetermined form; The shape may further include a powder phase having a predetermined average particle size, a granule having a predetermined average size, a pellet having a predetermined shape, a three-dimensional shape having a predetermined shape, a linear shape having a predetermined diameter, and a predetermined thickness. It is preferable that it is any one or more shape of plate shape which has an average radius.

The yeast extract of step (C) is to be prepared by dipping a predetermined amount of yeast in a predetermined amount of water, wherein the yeast extract is 10 to 80 parts by weight with respect to 100 parts by weight of water Is preferably.

When preparing the gourd rice in the step (A), the grain is to use two or more types of rice, at least one or more rice of the two or more types of rice is to be produced by the rice for each rice, rice It is preferable to mix the prepared gourd rice to complete the production of the gourd rice in the step (A), or to call the two or more rice, and then to mix the two or more rice soaked together to produce the gourd rice. .

When preparing the gourd rice in the step (A), the grain is rice, the rice is preferably at least one or more selected from rice, glutinous rice, barley rice and black rice.

When preparing the gourd rice in the step (A), it is preferable to produce the gourd rice, including any one or more of grains and at least one or more crops, not at least one or more rice.

(F) in any one or more of the steps (A) to (E), at least one of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants Further adding; It is preferable to further include.

In order to achieve the technical problem to be achieved by the present invention, it provides a composition for producing yeast-containing traditional liquor prepared using the method of any one of the above.

In order to achieve the technical problem to be achieved by the present invention, containing the composition for producing koji-containing traditional liquor, and after pouring water, the step of fermenting a predetermined period or more under a predetermined temperature condition; It proposes a traditional liquor manufacturing method comprising a.

Further adding at least one of at least one fruit, at least one herbal medicine, at least one plant and at least one herbal plant prior to starting fermentation; It is preferable to further include.

In order to achieve the technical problem to be achieved by the present invention, it proposes a traditional liquor manufactured by the above method.

In order to achieve the technical problem to be achieved by the present invention, (K) making a grain flour from at least one or more grains, kneading the grain flour, to prepare a sulgidduk using grain flour dough; (L) drying the prepared sulgidduk; (M) absorbing the yeast extract in dried sulgidduk; (N) drying the Sulgidduk absorbed by the yeast extract; It provides a method for producing a composition for producing yeast-containing traditional liquor comprising a.

The step (L) is preferably to be dried within a predetermined moisture variation range.

The predetermined moisture fluctuation range is 44.16% to 50.26% of the weight reduction rate comparing the weight of the sulgidduk after drying in the step (L) with respect to the weight of the grain flour in the step (K), or of the sulgidduk in the step (K) The weight reduction ratio comparing the weight of the sulgidduk after drying in the step (L) is 53.13% to 58.0%, or the weight of the sulgidduk after drying in the step (L), relative to the weight of the grain flour of the (K) step The weight loss rate is preferably 2.8% to 25.3%.

(O) processing the sulgidduk passed through the (N) step to a predetermined form; It further comprises, the shape is a powder phase having a predetermined average particle size, a granule having a predetermined average size, a pellet of a predetermined shape, a three-dimensional shape having a predetermined shape, a linear shape and a predetermined diameter It is preferable that it is any one or more shape of plate shape which has thickness and an average radius.

When preparing the sulgidduk in the step (K), it is preferable to prepare the sulgidduk including any one or more of powder of grains and powder of at least one or more crops, not at least one or more types of rice.

(P) in any one or more of the steps (K) to (O), at least one of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants Further adding; It is preferable to further include.

In order to achieve the technical problem to be achieved by the present invention, it provides a composition for producing yeast-containing traditional liquor prepared using the method of any one of the above.

In order to achieve the technical problem to be achieved by the present invention, containing the composition for producing koji-containing traditional liquor, and after pouring water, the step of fermenting a predetermined period or more under a predetermined temperature condition; It proposes a traditional liquor manufacturing method comprising a.

Further adding at least one of at least one fruit, at least one herbal medicine, at least one plant and at least one herbal plant prior to starting fermentation; It is preferable to further include.

In order to achieve the technical problem to be achieved by the present invention, it proposes a traditional liquor manufactured by the above method.

Utilizing the present invention has the following effects.

First, it is possible to conveniently manufacture traditional liquor, which can drastically increase the convenience and convenience in immersion. In particular, a). Omit the process of removing water after purchasing and washing rice, b). Omit the process of increasing the amount of rice (godu rice), c). O Final production (leak) and omission of screening or purchasing process; The process of mixing the final yeast can be omitted.

Second, it is possible to simplify the diversion or Samyangju soaking function. Two-stage immersion that washes one or two times the rice used in the entry manufacturing process, removes water, increases the weight, and mixes it with the final one to make it fermented with it. In the process, the steps (a), (b), (c) and (d) which are repeated in the process can be omitted, so that the dipping liquor simplification function can be simplified and the three-stage distilled liquor (Samyangju) In the immersion process, the trouble of (a), (b), (c), and (d) can be omitted.

Third, the short shelf life of traditionalism can be significantly increased. Traditional Makgeolli is a fermented liquor, and its raw material is grain.Therefore, the shelf life of traditional liquor liquor made from grains is short and it is difficult to preserve it for a long time.By combining the present invention with packaging technology, the shelf life can be increased. It is easy to distribute and can be shipped anywhere in the world. Taking advantage of this, Korean traditional Korean rice wine will be served to overseas Koreans and their acquaintances (local people), and the culture and traditional wines will be known and revived. The Koreans who miss their homeland are nostalgic in their homeland with traditional makgeolli, and local acquaintances drink the traditional makgeolli to make them feel attractive by promoting the excellence (fermented food) and convenience and convenience of traditional liquor soaking. After, b). By inventing local inventions, we can inherit our traditional liquor culture and present a profit model to Korean families.

Fourth, we can increase the profits of our farmers and increase the demand for rice, barley, and our wheat (hereinafter referred to as grain).

Fifth, the present invention makes it easy to manufacture traditional liquor, and the sludge produced in the process of making traditional liquor can be used as a base for animal (algae) feed or flower after marching in water, which cannot be compared with any other similar products. It is a technology that meets the advantages and eco-friendly environment where you do not have to worry about garbage after soaking.

1 is a configuration of an embodiment of a method for preparing a composition for producing traditional liquor using the gourd rice of the present invention.
Figure 2 is an exemplary configuration of a method for producing a composition for producing traditional liquor using sulgidduk of the present invention.

Hereinafter, it demonstrates further in detail, referring drawings.

1 is an exemplary configuration of a method for producing a composition for producing yeast-containing traditional liquor using the rice of the present invention. The manufacturing method of the present invention comprises the steps of: (A) soaking any one or more grains selected from at least one or more rice and at least one or more grains in water, and then to produce a gourmet rice from the soaked grains; (B) drying the prepared soybean rice; (C) absorbing the yeast extract in the dried gourd rice; (D) drying the gourd rice absorbed by the yeast extract; It includes.

In general, the traditional liquor manufacturing method, as described in the background art, is mixed with the koji rice produced in the gourd rice, it is subjected to a fermentation process in the state of mixed yeast. The present invention is characterized in that the fermented rice is dried without mixing fermented kodubab, and the koji rice is absorbed by the dried kodu rice. The second feature is to dry the gourd rice absorbed by the yeast extract, and to process the dried gourd rice into a predetermined form.

The yeast extract is prepared by dipping a predetermined amount of yeast in a predetermined amount of water, wherein the predetermined amount of water is the weight of the soybean rice prepared in the step (A) and the dried soybean rice in the step (B). It is preferable to have a preset proportional value to the weight difference between the weights. That is, the moisture contained in the process of drying the curdled rice is evaporated, because the moisture contained in the yeast extract can supplement the evaporated moisture. In this case, the proportional value is preferably 0.1 to 10, preferably 0.5 to 2, and even more preferably 0.8 to 1.2. Compared to the amount of evaporated water, when the content of the water contained in the yeast extract is less than 0.1, the dried kodu rice does not have enough moisture to infiltrate the yeast extract, and when it exceeds 10, the yeast extract is wasted, There is too much water to dry Godu rice, which takes a lot of time and energy. In order to sufficiently absorb the koji extract in dried gourd rice, the water contained in the koji extract is preferably equal to or slightly exceeds the amount of water evaporated during drying of the kodu rice.

It is preferable that the weight of the gourd rice absorbed in the yeast extract of step (C) and the weight of the soybean rice prepared in step (A) have a predetermined proportional relationship. The proportional relationship is preferably 0.5 to 2 by weight. If the weight of the gourd rice absorbed by the yeast extract is less than 0.5 times the weight of the soybean rice prepared in the step (A), the yeast extract may not be absorbed by the dried dried soybean rice, and the concentration of the yeast contained in the soybean rice is too strong, and the moisture This too early preferentially absorbed in the dried dried soybean rice, there is a problem that the content of yeast absorbed in the soybean rice is insufficient, if more than 2.0 times, there is too much water in the yeast extract, the concentration of this yeast is low There is a problem that it is not possible to absorb all of the dried soybean rice, or the concentration of yeast is relatively low, so that the malt is not sufficiently absorbed into dried soybean rice.

The yeast extract is preferably one containing 10 to 80 parts by weight of yeast with respect to 100 parts by weight of water. If the content of yeast is less than 10 parts by weight, there is a problem that the yeast absorbed by the dried soybean rice is not enough, and when it exceeds 80 parts by weight, the amount of yeast that is absorbed into the soybean rice is relatively small because it is relatively small. There is a problem that the waste of yeast is severe. And step (C) is preferably carried out for 10 to 60 minutes at room temperature. If it is less than 10 minutes, there is a problem that the yeast may not be sufficiently absorbed, and even if it exceeds 60 minutes, the yeast additionally absorbed over time rarely increases.

And the weight of the dried soybean rice absorbed in the dried Nuruk extract of step (D) is the sum of the weight of the dried Kodubab of step (B) and the weight of the Nuruk contained in the Nuruk extract of step (C) and the predetermined It is preferable to have a proportional relationship. Preferably, the predetermined proportional relationship is 0.5 to 2.0 in weight ratio. If the weight ratio is less than 0.5 times, the yeast extract is not absorbed in the dried dried gourd rice, the concentration of yeast contained in the soybean rice is too thick, and the moisture is absorbed in the dried soybean rice preferentially so that the moisture of the yeast absorbed by the soybean rice There is a problem that the content is insufficient, and if it exceeds 2.0 times, there is too much water in the yeast extract, so that the concentration of yeast is low so that this water cannot be absorbed by all dried soybean rice or the yeast concentration is relatively low. There is a problem that the leaven is not absorbed into the dried dried soybean rice.

On the other hand, if (D) step to dry enough gourdap absorbed koji extract, the dried godubap does not occur the fermentation process due to lack of moisture. That is, if the drying of the step (D) is not enough, and the moisture in the gourd rice remains above a predetermined content, there is a possibility of fermentation, the drying of the step (D) is sufficiently dried so that the fermentation cannot proceed. Good to do.

The composition for preparing yeast-containing traditional liquor that passed through the step (D) may be processed into a predetermined form. The shape may include a powder having a predetermined average particle size, a granule having a predetermined average size, a pellet having a predetermined shape, a three-dimensional shape having a predetermined shape, a line having a predetermined diameter, and a plate having a predetermined thickness and an average radius. It is preferable that it is any one or more shapes. That is, the processing may be a method of making a powder and a method of making a shape visually visible. Representative examples of processing may be powder, noodles, pellets, flakes, rice cakes and the like. Making a predetermined form will be readily applicable to those skilled in the art. For example, in order to make the yeast-containing traditional liquor-making composition of step (D) in the form of noodles, the composition of the yeast-containing traditional liquor manufacturing is pulverized, a little water is added, and then passed through an extrusion molding machine to form a noodle, and then dried. Just go through the process. At this time, the fermentation does not occur in the composition for preparing the traditional liquor containing noodles in the form of noodles until sufficient drying. It will be apparent to those skilled in the art that the form can be any combination of various forms in addition to those illustrated above depending on the packaging, transportation, display, marketing and consumer preferences.

On the other hand, when preparing the gourd rice in the step (A), it is to use two or more types of rice, at least one or more of the two or more types of rice, that is to be produced by the rice for each rice, rice by It is preferable to mix the prepared soybean rice to complete the preparation of the soybean rice of step (A). The type of rice may be exemplified by white rice, glutinous rice, brown rice, brown rice glutinous rice, black rice rice, black rice glutinous rice and the like. At this time, since the rice is called the rice, the amount of water required to make the gourd rice, the time or temperature for making the gourd rice may vary slightly, you may mix the rice to make gourdap, but to make a gourdap for each rice, Mixing would be even more desirable. The mixing of rice may be a combination of milled rice, glutinous rice, mixed with rice and glutinous rice, mixed with milled rice and black rice, mixed with milled rice and yeonheung rice, mixed with glutinous rice and yeonheung rice, mixed with black and yeast rice. On the other hand, in the form of yeast noodles or yeast rice cake, yeast pellet form or yeast cereal type, wheat flour, flour and barley flour mixed, rice, glutinous rice, milled rice and glutinous rice mixed, milled rice and black rice mixed, milled rice and mixed rice unmixed, glutinous rice and lead Black rice mixed, black rice and mixed rice mixed materials may be used.

When preparing the gourd rice in the step (A), it is preferable to produce the gourd rice, including any one or more of grains and at least one or more crops, not at least one or more rice. The crop may be any one or more of whole barley, rice barley, evergreen barley, wheat, crude, sorghum, when the crop is called separately and when cooked goose rice, mixed with rice, or cooked separately, made of rice and You can mix. The crop may also include pumpkin, barley, buckwheat, barley, carrots, potatoes and the like.

(F) in any one or more of the steps (A) to (E), at least one of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants Further adding; It is preferable to further include. The fruit may include apples, pears, grapes, strawberries, kiwis, tangerines, lemons, and all other fruits used for food, and the flowers may include chrysanthemums, gujeolcho, blue flowers and other horticultural crops. Ginseng in the herb. Licorice, Angelica, etc. may include herbs that are used as raw herbs or dried herbs.

[Bow Rice Example 1]

Step 1: 1kg of rice was soaked in water for 2-3 hours in summer (3-4 hours in winter) to make gourd rice. Since the wet water was subtracted for about 30 minutes, the weight of the absorbed rice was 1,456 g. Accordingly, it was found that 1 kg of rice absorbed 456 g of water.

Step 2: The soaked rice of step 2 was completed with gourd rice (cooked rice). The weight of the finished soybean rice increased to 1,532 g. In the end, when 1kg of rice was finished with soybean rice for sake, the increase in total water content was 532g.

Step 3: 1,532 g of the soybean rice of step 2 was dried again. After drying, the weight of the rice was reduced to 946 g. Accordingly, the water evaporated during the drying process was 586 g (1,532 g of dried soybean rice-946 g of dried soybean rice).

Step 4: The Nuruk 300g was immersed in 586 g of bottled water equal to 586 g of water evaporated in the drying process of Step 3 to produce a Nuruk extract. Thereafter, 946 g of the soybean rice of step 3 was immersed in the yeast extract, and then passed for about 25 minutes. Godubab rice absorbed all yeast extracts.

Step 5: Goudabap rice absorbed with the koji extract was dried again to prepare a composition for preparing koji-containing traditional liquor.

Step 6: The composition for making koji-containing traditional liquor was made into a powder form.

Step 7: After pouring the composition for preparing yeast-containing traditional liquor of step 6 into a container, 1.6L of bottled water was poured and the fermentation started at 3 days of soaking at 17 degrees Celsius, and 10 days after the start of fermentation, sake (makgeolli) was completed.

In the present invention, the amount of bottled water 586g equal to the amount of water 586g evaporated in the drying process plus bottled water 300g amount of Nuruk 300g (886g bottled water 586g + bottled water 300g yeast evaporated in the drying process) Nuruk is 586g Invaded by bottled water. When separating the yeast extract (liquid), replenish the moisture infiltrated into the dried yeast powder and experiment several times. As a result, the dried kodu rice was absorbed sufficiently for a sufficient time (40 ~ 60 minutes) and then dried to ferment When it was found that the amount of fermentation and residue significantly reduced. Then, 1,6L of bottled water was poured and fermented from 3 days of immersion at 15-17 degrees Celsius, and the wine (makgeolli) was completed around 10 days of immersion. After the start of sake, sake (makgeolli) was completed around 5 days. When the temperature of the wine immersion container is stored at low temperature, fermentation starts slowly, and at room temperature, fermentation is accelerated. Alcohol completeness varied from the difference at room temperature in which the immersion container was placed.

Hereinafter, a method of preparing traditional liquor by making gourd rice using two grains selected from rice, glutinous rice, barley rice and black rice will be described in more detail.

[Bow Rice Example 2-1]

①. When 900g of rice + 100g of glutinous rice are mixed and soaked in water

end). When soaked in water, the weight of the mixed rice was 1,459 g. After making the soybean rice with soaked rice, the weight of the soybean rice was 1,523g, the dried soybean rice after drying the soybean rice was 953g, and the variation in moisture during the drying process was 571g.

I). (1) bottled water 871g (soybean rice 1,523g-dried soybean rice 953g + bottled water 300g water to be absorbed by malt flour) after incubating 300g of malt in bottled water, and after about 1 hour, remove the malt residue After infiltrating 953 g of gourd rice in the (liquid phase), the gourd rice composition infiltrated with koji water was dried to produce a koji water-containing gourd rice composition. The dried koji water-containing soybean rice composition weight was 1,052g. Subsequently, the dried koji-water containing gourd rice composition was poured into a 4L container, and 1.8L of bottled water was poured to immerse the liquor.

All). The fermentation begins 3 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 4 hours of soaking, 1,052g of the composition absorbs 1.8L of bottled water and fermentation proceeds vigorously from the bottom of the container, so stir well the alcohol that is fermented 2-3 times a day for 2 days from the next day. Is completed.

[Gourmet Rice Example 2-2]

②. When 700g of rice + 300g of glutinous rice are mixed and soaked in water

end). When soaked in water, the weight of mixed rice is 1,457g, the weight of boiled rice is 1,509g. After drying, the weight is 956g, and the moisture variation is 553 (steamed weight 1,509g-weight of dried soybean rice 956g).

I). 853g of bottled water (Golden rice 1,509g-dried gourd rice 956g + Nuruk 300g) in the gourd rice of (A) neck after removing the yeast dregs for about 1 hour after soaking 300g of yeast in the bottled water After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,054 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 3 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 4 hours of alcohol immersion, 1,054g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Makgeolli is completed.

[Bow Rice Example 2-3]

③. When 500g of rice + 500g of glutinous rice are mixed and soaked in water

end). The weight of mixed rice is 1,455g, and the soybean rice is made of boiled rice, and the weight is 1,495g. After drying, the weight is 960g.

I). 835 g of bottled water (Golden rice 1,496g-dried soybean rice 960g + Nuruk 300g) after soaking 300g of koji in bottled water, after removing the koji dregs for about 1 hour, put 960g of boiled rice in the koji (liquid) After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,058 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts after 5 hours in which the sake immersion vessel of (B) is placed at room temperature 23-25 degrees Celsius. After 6 hours of alcohol immersion, 1,058g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Makgeolli is completed.

[Gourmet Rice Example 2-4]

④. When 300g of rice + 700g of glutinous rice are mixed and soaked in water

end). The mixed rice weight is 1,453g, and the soybean rice is made of soaked rice after drying 1,481g, and the weight is 964g.

I). Bottled water 817g (Golden rice 1,481g-dried gourd rice 964g + Nuruk 300g) in the gourd rice of the (A) neck after removing the yeast dregs after about 1 hour after soaking 300g of koji in bottled water After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,062 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 7 hours after placing the sake immersion container of (B) at 23-25 degrees Celsius. After 8 hours and 30 minutes of alcohol soaking, 1.062g of the composition absorbed 1.8L of bottled water, and fermentation proceeded vigorously from the lower part of the container. After days, Makgeolli was completed.

[Chicken Rice Example 2-5]

⑤. When 100g of rice + 900g of glutinous rice are mixed and soaked in water

end). The mixed rice weight is 1,451g, and the soybean rice is made of boiled rice, and the weight is 1,467g and the weight is 968g.

I). (1) bottled water 799g (goose rice 1,467g-dried soybean rice 968g + yeast 300g) after soaking 300g of koji in bottled water after about 1 hour to remove koji residues and 964g of boiled rice (liquid) in the yeast water (liquid) After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,066 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 7 hours after placing the sake immersion container of (B) at 23-25 degrees Celsius. After 9 hours and 30 minutes of drinking, 1,066g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. After days, Makgeolli was completed.

[Chicken Rice Example 3-1]

①. When soaked in water by mixing 900g of rice + 100g of barley rice

end). The mixed rice weight is 1,514g and the soaked rice is made by making the gourd (hereinafter referred to as “godu rice”), the weight is 1,587g after drying, the weight is 946g, and the moisture variation is 641g Becomes

I). 941 g of bottled water (1,587 g of mixed soybean rice-946 g of dried soybean rice + 300 g of koji) after incubating 300 g of koji in bottled water, after removing the yeast dregs after about 1 hour, 946 g of kodu rice in the koji water (liquid) After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,036 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 4 hours of alcohol immersion, 1,036g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Stir well the alcohol fermented 2-3 times a day for 2 days from the next day. Makgeolli is completed.

[Boiled rice Example 3-2]

②. When 700g of rice + 300g of barley rice are mixed and soaked in water

end). The weight of mixed rice is 1,622g and the soybean rice is made of soaked rice after drying 1,701g and dried by weight 938g. The moisture variation is 763 (steamed meat 1,701g-dried weight of soybean rice 938g).

I). Bottled water 1,068g (mixed soybean rice 1701g-dried soybean rice 938g + Nuruk 300g) in the gourd rice of (A) neck after removing the yeast dregs after about 1 hour after soaking 300g of koji in bottled water After invading 938 g, the kodubab composition infiltrated with koji water was dried to produce koji water-containing kodu rice composition. The dried koji water-containing soybean rice composition weighed 1,027 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 4 hours of alcohol immersion, 1,027g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Makgeolli is completed.

[Gourmet Rice Example 3-3]

③. When 500g of rice + 500g of glutinous rice are mixed and soaked in water

end). The weight of the mixed rice is 1730g, and after making the soybean rice with soaked rice, the weight is 1,815g and the weight is 930g.

I). 1,185 g of bottled water (1,815 g of mixed soybean rice-930 g of dried soybean rice + 300 g of dried yeast rice) after dipping 300 g of koji in bottled water, after removing the yeast dregs after about 1 hour, the gourd rice in the yeast water (liquid) After invading 930 g, the dried kodubab composition infiltrated with koji water was dried to produce koji water-containing kodu rice composition. The dried koji water-containing soybean rice composition weight was 1,020g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 4 hours of alcohol immersion, 1,020g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Then, stir well the alcohol fermented 2-3 times a day for 2 days from the next day. Makgeolli is completed.

[Gourmet Rice Example 3-4]

④. When 300g of rice + 700g of barley rice are mixed and soaked in water

end). The weight of mixed rice is 1,908g, and the soybean rice is made of boiled rice, and the weight is 1,929g. After drying, the weight is 922g, and the moisture fluctuation amount is 1,007g (steamed meat weight 1,929g-weight of dried soybean rice).

I). Bottled water 1,307g (Gdugo rice 1,929g-dried gourd rice 922g + Nuruk 300g) in the gourd rice of (A) neck after removing the koji dregs for about 1 hour after soaking 300g of koji in bottled water, After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,019 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 3 hours and 30 minutes of alcohol soaking, 1,019g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Stir well the alcohol that is fermented 2-3 times a day for 2 days from the next day. After days, Makgeolli was completed.

[Golden Rice Example 3-5]

⑤. When mixed with 100g of rice + 900g of barley rice and soaked in water

end). The weight of the mixed rice is 1,946g, and the soybean rice is made of soaked rice after the weight is 2,043g and the weight is 914g. The moisture variation is 1,129g (the weight of the steamed meat 2,043g-the weight of the dried soybean rice 914g).

I). Bottled water 1,429g (Gdugo rice 2,043g-dried soybean rice 914g + Nuruk 300g) in the gourd rice of the (A) neck after removing the koji dregs in bottled water about 1 hour after removing the yeast dregs 914g After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weight was 1,004. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 3 hours and 30 minutes of alcohol soaking, 1,004g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. After days, Makgeolli was completed.

[Gourmet Rice Example 4-1]

①. When 900g of rice + 100g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,448g, and the soaked rice is made into soybean rice, and then the weight is 1,513g and dried. The weight is 953g.

I). Bottled water 860g (mixed soybean rice 1,513g-dried soybean rice 953g + yeast 300g) in the gourd rice of (A) neck after removing the koji dregs for about 1 hour after soaking 300g of koji in bottled water After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,043 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 3 hours of alcohol immersion, 1,043g of the composition absorbed 1.8L of bottled water and fermented from the bottom of the container. Completed with frosted rice wine.

[Gourmet Rice Example 4-2]

②. When 700g of rice + 300g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,424g, and the soybean rice is made of boiled rice, and the weight is 1,479g. After drying, the weight is 959g.

I). Bottled water 820g (mixed soybean rice 1,479g-dried soybean rice 959g + yeast 300g) in the gourd rice of (A) neck after removing the koji dregs in bottled water for about 1 hour and then removing the koji residue 959g After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,049 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 4 hours of alcohol immersion, 1,049g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Then, stir well the alcohol fermented 2-3 times a day for 2 days from the next day. Completed with dark red rice wine.

[Gourmet Rice Example 4-3]

③. When 500g of rice + 500g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,400g, and the soybean rice is made of soaked rice, and the weight is 1,440g. After drying, the weight is 965g.

I). Bottled water 775g (mixed soybean rice 1,440g-dried soybean rice 965g + yeast 300g) in the gourd rice of (A) neck after removing the koji dregs in bottled water for about 1 hour and then removing the koji dregs 965g After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,065 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 4 hours of alcohol immersion, 1,065g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Stir well the alcohol that is fermented 2-3 times a day for 2 days from the next day. Dark dark red rice wine was completed.

[Gourmet Rice Example 4-4]

④. When 300g of rice + 700g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,376g, and it is called boiled rice, and after making 1,427g of dried rice, the weight is 971g.

I). Bottled water 756g (Golden rice 1,427g-dried gourd rice 971g + Nuruk 300g) in the gourd rice of the (A) neck after removing the yeast dregs after about 1 hour after sifting 300g of koji in bottled water After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,071 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 3 hours and 30 minutes of alcohol immersion, 1,071g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. After days, it was completed with dark red rice wine.

[Gourmet Rice Example 4-5]

⑤. When 100g of rice + 900g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,352g, and the soybean rice is made of boiled rice, and the weight is 1,377g. After drying, the weight is 977g.

I). Bottled water 700g (Golden rice 1,377g-dried soybean rice 977g + Nuruk 300g) in the gourd rice of the (A) neck after removing the yeast dregs for about 1 hour after soaking 300g of koji in bottled water After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weight was 1,077g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 3 hours and 30 minutes of alcohol soaking, 1,077g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Stir well the alcohol that is fermented 2-3 times a day for 2 days from the next day. After days finished with black rice wine.

[Chicken Rice Example 5-1]

①. When 900g of glutinous rice + 100g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,505g, and the soybean rice is made by soaked rice. The weight is 1,524g. After drying, the weight is 964g.

I). Bottled water 860g (Golden rice weight 1,524g-Dried soybean rice 964g + Nuruk 300g) in the gourd rice of (A) neck after removing the yeast dregs for about 1 hour after soaking 300g of koji in bottled water, 964g of gourd rice in the yeast water (liquid) After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,064 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts after 8 hours in which the sake immersion container of (B) is placed at room temperature 23-25 degrees Celsius. After 9 hours and 30 minutes of drinking, 1,064g of the composition absorbs 1.8L of bottled water and fermentation proceeds vigorously from the bottom of the container. After days, Makgeolli was completed.

[Chicken Rice Example 5-2]

②. When 700g of glutinous rice + 300g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,417g, and it is called boiled rice. After making 1,430g dry weight, it weighs 973g.

I). Bottled water 757g (Golden rice weight 1,430g-dried soybean rice 973g + Nuruk 300g) in soybean rice of the (A) neck after removing the koji dregs for about 1 hour after soaking 300g of koji in bottled water. After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,073 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 7 hours after placing the sake immersion container of (B) at 23-25 degrees Celsius. After 8 hours and 30 minutes of soaking, 1,073g of the composition absorbed 1.8L of bottled water and fermented from the bottom of the container. Completed with dark red rice wine.

[Chicken Rice Example 5-3]

③. When 500g of glutinous rice + 500g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,395g, and the soybean rice is made of soaked rice. The weight is 1,410g and the weight is 975g.

I). After (1) bottled water 735g (soybean rice 1,410g-dried soybean rice 975g + yeast 300g) in soybean rice of the (A) neck after removing the koji dregs in bottled water for about 1 hour, and then 975g of soybean rice in the yeast water (liquid) After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,075 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts after 5 hours in which the sake immersion vessel of (B) is placed at room temperature 23-25 degrees Celsius. After 6 hours of alcohol immersion, 1,075g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Stir well the alcohol fermented 2-3 times a day for 2 days from the next day. Completed with dark reddish rice wine.

[Chicken Rice Example 5-4]

④. When 300g of glutinous rice and 700g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,373g, and it is called boiled rice. After making 1,390g of dried rice, it is dried and weighed 977g.

I). Bottled water 713g (Golden rice 1,390g-dried soybean rice 977g + Nuruk 300g) in the gourd rice of (A) neck after removing the koji dregs for about 1 hour after soaking 300g of koji in bottled water, and then add the boiled rice 977g to the yeast water (liquid) After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weight was 1,077g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 4 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 5 hours of alcohol immersion, 1,077g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Completed with dark red rice wine.

[Chicken Rice Example 5-5]

⑤. When 100g of glutinous rice + 900g of black rice are mixed and soaked in water

end). The weight of mixed rice is 1,351g. After making the soybean rice with soaked rice, the weight is 1,370g and the weight is 979g.

I). (1) 691g of bottled water (soybean rice 1,370g-dried soybean rice 979g + yeast 300g) after soaking 300g of koji in bottled water and removing yeast dregs after about 1 hour, and then boiled boiled rice 979g in the yeast water (liquid) After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1,079 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 4 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 5 hours of alcohol immersion, 1,079g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. It is very dark red rice wine.

[Chicken Rice Example 6-1]

①. When soaked in water with 900g of barley rice + 100g of glutinous rice

end). The weight of mixed rice is 1,505g, and the soybean rice is made by soaked rice. The weight is 1,524g after drying, and the weight is 964g.

I). Bottled water 860g (mixed soybean rice 1,524g-dried soybean rice 964g + yeast 300g) in soybean rice of (A) neck after removing the yeast dregs after about 1 hour after soaking 300g of koji in bottled water, and 964g of soybean rice in the koji water (liquid) After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1053 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 3 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 4 hours and 30 minutes of immersion, the 946g composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Makgeolli was completed.

[Chicken Rice Example 6-2]

②. When 700g of barley rice and 300g of glutinous rice are mixed and soaked in water

end). The weight of mixed rice is 1,615g and the soaked rice is 1,652g after it is dried. The weight is 952g.

I). Bottled water 1,000g (mixed soybean rice 1,652g-dried soybean rice 952g + yeast 300g) in the gourd rice of (A) neck after soaking 300g of koji in bottled water after removing the koji dregs after about 1 hour, the gourd rice in the koji (liquid) After invading 952 g, the dried kodubab composition infiltrated with koji water was dried to produce koji water-containing kodu rice composition. The dried koji water-containing soybean rice composition weighed 1041 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 3 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 4 hours and 30 minutes of soaking, 952g of the composition absorbs 1.8L of bottled water and fermentation proceeds vigorously from the bottom of the container. Makgeolli was completed.

[Chicken Rice Example 6-3]

③. When soaked in water with 500g of barley rice + 500g of glutinous rice

end). The weight of mixed rice is 1,725g and the soybean rice is made of soaked rice after drying 1,780g and the weight is 940g.

I). 1,140 g of bottled water (1,780 g of mixed soybean rice-940 g of dried soybean rice + 300 g of yeast) after dipping 300 g of koji in bottled water, after removing the yeast dregs after about 1 hour, the gourd rice in the yeast water (liquid) After invading 940 g, the gourd rice composition infiltrated with koji water was dried to produce a koji water-containing kodu rice composition. The dried koji water-containing soybean rice composition weighed 1030 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts after 5 hours in which the sake immersion vessel of (B) is placed at room temperature 23-25 degrees Celsius. After 7 hours of immersion, the 940g composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Stir well the fermentation 2-3 times a day for 2 days from the next day. Is completed.

[Chicken Rice Example 6-4]

④. When 300g of barley rice and 700g of glutinous rice are mixed and soaked in water

end). The weight of mixed rice is 1,835g, and the soybean rice is made of boiled rice, and the weight is 1,908g. After drying, the weight is 928g.

I). 1,280g of bottled water (Golden rice 1,908g-dried soybean rice 928g + Nuruk 300g) after soaking 300g of koji in bottled water after removing the koji dregs for about 1 hour, and then 928g of soybean rice in the koji water (liquid) After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1017 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 6 hours after the alcohol soaking vessel of (b) is placed at room temperature 23-25 degrees Celsius. After 7 hours and 30 minutes of immersion, the 928g composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Makgeolli was completed.

[Chicken Rice Example 6-5]

⑤. When soaked in water with 100g of barley rice and 900g of glutinous rice

end). The weight of mixed rice is 1,945g, and it is called boiled rice, and after the weight of 2,036g is dried, the weight is 916g and the moisture fluctuation is 1,120g (the weight of steamed meat 2,036g-the weight of dried soybean rice 916g).

I). Bottled water 1,420g (Gdugobap 2,036g-dried gourd rice 916g + Nuruk 300g) in soybean rice of (A) neck after removing the koji dregs for about 1 hour after soaking 300g of koji in bottled water. After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1005 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts after 8 hours in which the sake immersion vessel of (b) is placed at room temperature 23-25 degrees Celsius. After 9 hours and 30 minutes of immersion, the 914g composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Makgeolli was completed.

[Chicken Rice Example 7-1]

①. When soaked in water with 900g of barley rice + 100g of black rice

end). The weight of mixed rice is 1,448g, and the soaked rice is made from soybean rice, and then the weight is 1,513g, and the weight is 953g.

I). Bottled water 860g (mixed soybean rice 1,513g-dried soybean rice 953g + yeast 300g) in the gourd rice of (A) neck after removing the koji dregs for about 1 hour after soaking 300g of koji in bottled water After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1052 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 3 hours of soaking, 953g of the composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Stir the wine 2-3 times a day for 2 days from the next day. Completed with makgeolli.

[Chicken Rice Example 7-2]

②. When soaked in water with 700g of barley rice and 300g of black rice

end). The weight of mixed rice is 1,424g and the soybean rice is made of soaked rice after drying 1,479g after drying. The weight is 959g.

I). Bottled water 820g (mixed soybean rice 1,479g-dried soybean rice 959g + yeast 300g) in the gourd rice of (A) neck after removing the koji dregs in bottled water for about 1 hour and then removing the koji residue 959g After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1057 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation starts 2 hours after placing the sake immersion container of (B) at room temperature 23-25 degrees Celsius. After 4 hours of immersion, the 959g composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. Completed with red rice wine.

[Chicken Rice Example 7-3]

③. When soaked in water with 500g of barley rice + 500g of black rice

end). The weight of mixed rice is 1,400g, and the soybean rice is made of soaked rice, and the weight is 1,440g. After drying, the weight is 965g.

I). Bottled water 775g (mixed soybean rice 1,440g-dried soybean rice 965g + yeast 300g) in the gourd rice of (A) neck after removing the koji dregs in bottled water for about 1 hour and then removing the koji dregs 965g After invading the dried kodubab composition infiltrated with koji water, the koji water-containing kodu rice composition was produced. The dried koji water-containing soybean rice composition weighed 1064 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 3 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 4 hours and 30 minutes of immersion, the 965g composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. After dark dark red rice wine was completed.

[Chicken Rice Example 7-4]

④. When soaked in water with 300g of barley rice and 700g of black rice

end). The weight of mixed rice is 1,376g, and it is called boiled rice, and after making 1,427g of dried rice, the weight is 971g.

I). Bottled water 756g (Golden rice 1,427g-dried gourd rice 971g + Nuruk 300g) in the gourd rice of the (A) neck after removing the yeast dregs after about 1 hour after sifting 300g of koji in bottled water After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1070 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). The fermentation begins 4 hours after the liquor container of neck (b) is placed at room temperature 23-25 degrees Celsius. After 5 hours and 30 minutes of soaking, 971g of the composition absorbs 1.8L of bottled water and fermentation proceeds vigorously from the bottom of the container. After dark dark red rice wine was completed.

[Chicken Rice Example 7-5]

⑤. When soaked in water with 100g of barley rice and 900g of black rice

end). The weight of mixed rice is 1,352g, and the soybean rice is made of boiled rice, and the weight is 1,377g. After drying, the weight is 977g.

I). Bottled water 700g (Golden rice 1,377g-dried soybean rice 977g + Nuruk 300g) in the gourd rice of the (A) neck after removing the yeast dregs for about 1 hour after soaking 300g of koji in bottled water, and then put the barley rice 977g in the yeast water (liquid) After invading, the gourd-rice composition infiltrated with koji water was dried, and the koji-water containing gourd rice composition was produced. The dried koji water-containing soybean rice composition weighed 1076 g. Subsequently, the dried yeast-containing gourdap composition was poured into a 4L container, and 1.8L of bottled water was poured to soak.

All). Fermentation begins after 5 hours and 30 minutes in which the wine immersion container of (B) is placed at room temperature 23-25 degrees Celsius. After 8 hours and 30 minutes of soaking, the 977g composition absorbed 1.8L of bottled water and fermented rapidly from the bottom of the container. After finished with black rice wine.

As can be seen from the embodiment of the present invention, in the present invention, the control of how much to dry the soybean rice is one of the important factors. Drying the soybean rice produces fine gaps between the grains of gourd grains at irregular depths, allowing the yeast to penetrate through them. If it is not dried enough, yeast water may not penetrate into the inside of the gourd grains evenly or sufficiently well, and the fermentation rate during fermentation of the gourd grains varies greatly in each position in the gourd grains, affecting the taste of traditional liquor. There is.

If the rice is not dried enough, gaps between the grains of rice are not sufficiently formed, and the yeast water does not penetrate evenly or sufficiently into the inside of the rice, which slows down the fermentation rate during fermentation of the rice, and makes a difference between the positions in the rice. Becomes large, there is a large amount of residue after the refinement of alcohol and there is a risk of affecting the taste of traditional liquor.

On the other hand, if the dried soybean rice is dried too much, the soybean rice grains are broken down, and the average grain size of the soybean rice grains becomes small, the speed of fermentation is too high, and the turbidity of the finished sake is too high, which makes the traditional sake taste unsatisfactory. May result.

Table 1 below summarizes the process requirements for these examples.

Gobobab Example Material1 Material2 Soaked weight (A) Weight (B) after making gourd rice Dry rice weight after drying (C) bottled water Weight (D) of Dried Yeast Water-containing Soybean Paste Composition 2-1 Rice 900 100 sticky rice 1459 1523 953 871 1052 2-2 Rice 700 Sticky Rice 300 1457 1509 956 853 1054 2-3 Rice 500 Glutinous Rice 500 1455 1495 960 835 1058 2-4 Rice 300 Glutinous Rice 700 1453 1481 964 817 1062 2-5 Rice 100 Glutinous rice 900 1451 1467 968 799 1066 3-1 Rice 900 Barley Rice 100 1514 1587 946 941 1036 3-2 Rice 700 Barley Rice 300 1622 1701 938 1068 1027 3-3 Rice 500 Barley Rice 500 1730 1815 930 1185 1020 3-4 Rice 300 Barley Rice 700 1908 1929 922 1007 1019 3-5 Rice 100 Barley Rice 900 1946 2043 914 1429 1004 4-1 Rice 900 Black Rice 100 1448 1513 953 860 1043 4-2 Rice 700 Black Rice 300 1424 1479 959 820 1049 4-3 Rice 500 Black Rice 500 1400 1440 965 775 1065 4-4 Rice 300 Black Rice 700 1376 1427 971 756 1071 4-5 Rice 100 Black Rice 900 1352 1377 977 700 1077 5-1 Glutinous rice 900 Black Rice 100 1505 1524 964 860 1064 5-2 Glutinous Rice 700 Black Rice 300 1417 1430 973 757 1073 5-3 Glutinous Rice 500 Black Rice 500 1395 1410 975 735 1075 5-4 Sticky Rice 300 Black Rice 700 1373 1390 977 713 1077 5-5 100 sticky rice Black Rice 900 1351 1370 979 691 1079 6-1 Barley Rice 900 100 sticky rice 1505 1524 964 860 1053 6-2 Barley Rice 700 Sticky Rice 300 1615 1652 952 1000 1041 6-3 Barley Rice 500 Glutinous Rice 500 1725 1780 940 1140 1030 6-4 Barley Rice 300 Glutinous Rice 700 1835 1908 928 1280 1017 6-5 Barley Rice 100 Glutinous rice 900 1945 2036 916 1420 1005 7-1 Barley Rice 900 Black Rice 100 1448 1513 953 860 1052 7-2 Barley Rice 700 Black Rice 300 1424 1479 959 820 1057 7-3 Barley Rice 500 Black Rice 500 1400 1440 965 775 1064 7-4 Barley Rice 300 Black Rice 700 1376 1427 971 756 1070 7-5 Barley Rice 100 Black Rice 900 1352 1377 977 700 1076

Unit g of the numerical values in the table above.

Table 2 below is a summary of the variables associated with drying.

Gobobab Example Moisture Growth Rate during Production of Kodu Rice (E) Weight loss rate of dried soybean rice after drying relative to the soaked weight of the material (F) Moisture Reduction Rate in Dry Soybean Paste (G) Moisture Reduction of Dry Chestnut Chestnuts compared to Ingredients (H1) Weight increase rate of dried yeast-induced gourd rice compared to dried gourd rice (H2) 2-1 4.39 34.68 39.07 4.7 10.39 2-2 3.57 34.39 37.95 4.4 10.25 2-3 2.75 34.02 36.77 4 10.21 2-4 1.93 33.65 35.58 3.6 10.17 2-5 1.10 33.29 34.39 3.2 10.12 3-1 4.82 37.52 42.34 5.4 9.51 3-2 4.87 42.17 47.04 6.2 9.49 3-3 4.91 46.24 51.16 7 9.68 3-4 1.10 51.68 52.78 7.8 10.52 3-5 4.98 53.03 58.02 8.6 9.85 4-1 4.49 34.19 38.67 4.7 9.44 4-2 3.86 32.65 36.52 4.1 9.38 4-3 2.86 31.07 33.93 3.5 10.36 4-4 3.71 29.43 33.14 2.9 10.30 4-5 1.85 27.74 29.59 2.3 10.24 5-1 1.26 35.95 37.21 3.6 10.37 5-2 0.92 31.33 32.25 2.7 10.28 5-3 1.08 30.11 31.18 2.5 10.26 5-4 1.24 28.84 30.08 2.3 10.24 5-5 1.41 27.54 28.94 2.1 10.21 6-1 1.26 35.95 37.21 3.6 9.23 6-2 2.29 41.05 43.34 4.8 9.35 6-3 3.19 45.51 48.70 6 9.57 6-4 3.98 49.43 53.41 7.2 9.59 6-5 4.68 52.90 57.58 8.4 9.72 7-1 4.49 34.19 38.67 4.7 10.39 7-2 3.86 32.65 36.52 4.1 10.22 7-3 2.86 31.07 33.93 3.5 10.26 7-4 3.71 29.43 33.14 2.9 10.20 7-5 1.85 27.74 29.59 2.3 10.13

* In Table 2 E to H is calculated by the following formula.

E = (BA) / B * 100, F = (AC) / A * 100, G = (BC) / B * 100, H1 = (1000-C) / 1000 * 100, H2 = (DC) / C * 100

As can be seen in Table 2 (E), the weight after the production of gourd rice increased by 0.92% to 4.98% compared to the weight of 1000g of the material 1 and material 2 combined in water.

As can be seen in Table 2 (F), the weight reduction rate of the soybean rice after drying compared to the soaked weight of the material was reduced from 27.54% to 53.03% compared to the weight of water 1000g combined material 1 and material 2.

As can be seen in Table 2 (G), the water content was reduced from 28.94% to 58.02% after drying before and after drying the soybean rice.

As can be seen from (H1) of Table 2, the weight reduction rate was about 2.1% to 8.6% compared to the combined weight of the material 1 and material 2 by the decrease in the weight of the soybean rice after drying compared to 1000g of the material 1 and material 2 combined.

As can be seen in Table 2 (H2), the weight increase rate of the dried soybean rice after yeast invasion was about 9.23% to 10.52% relative to the weight of the dried soybean rice after drying. On the other hand, as can be seen in Table 1 D, the weight increase rate comparing the weight after drying of the soybean rice absorbed by the yeast extract, compared to the weight of the grain before being soaked in water was about 0.4% to 7.9%.

In the above, a method of preparing traditional liquor and a method of preparing traditional liquor using the composition are prepared by manufacturing a gourd rice using rice or rice as a main raw material, infiltrating koji water with the prepared kodu rice, and drying the gourd rice in which the koji water is infiltrated. . Next, a composition for preparing traditional liquor and a method of preparing traditional liquor by using the composition are prepared by drying sulgidduk and drying it, infiltrating yeast water with dried sulgidduk, and drying dried kodu rice.

Figure 2 is an exemplary configuration of a method for producing a composition for producing traditional liquor using sulgidduk of the present invention.

The method for producing a composition for producing yeast-containing traditional liquor using sulgidduk is ((K) making grain flour from at least one or more grains, kneading the grain flour, and preparing sulgidduk using grain flour dough; (L) the Drying the prepared sulgidduk; (M) absorbing the yeast extract in the dried sulgidduk; and (N) drying the sulgiddok absorbed with the yeast extract. The method for producing a composition differs from the method for preparing a composition for producing yeast-containing traditional liquor containing rice, in the preparation of sulgidduk.

Sulgidduk absorbed by the yeast extract may be processed into a predetermined form to prepare a composition for producing yeast-containing traditional liquor in the form of a product. The shape of Sulgidduk absorbed by the yeast extract may be the same as or similar to that of Godu rice absorbed by the yeast extract. On the other hand, as described in the manufacture of gourd rice absorbed by the yeast extract, when preparing a sulgidduk absorbed yeast extract, at least one or more of the grain flour, such as rice, black rice, glutinous rice, barley rice, or flour or wheat flour And at least one of at least one fruit, at least one herbal medicine, at least one plant and at least one herb plant. The above may be added further.

In addition, if the sulgidduk absorbed yeast extract or sulgidduk absorbed by the yeast extract was processed into a container, poured into water, and then fermented with water under a predetermined temperature condition, the traditional liquor was prepared. . At this time, at least one or more of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants may be further added before starting fermentation, as in the case of making traditional liquor from the gourd rice. have.

[Sulgidduk Example 1]

Step 1: Pour 300 g of bottled water into 1 kg of flour and knead. Sulgidduk was prepared from the dough, and Sulgidduk weight is 1,422g after Sulgidduk is completed.

Step 2: 1422 g of Sulgi rice cake was dried. The weight after drying was 930 g. 492g (1kg-930g + 422g) was found to evaporate moisture.

Step 3: A yeast extract was prepared by placing 300 g of yeast in 492 g of bottled water equal to 492 g of evaporated water. The yeast extract was sprinkled on the dried flour Sulgidduk and the yeast extract was absorbed by the Sulgidduk.

Step 4: The Sulgidduk absorbed by the yeast extract was dried. The dried sulgidduk was immersed in 1.6L of bottled water and then fermented after 36 hours at 17 degrees Celsius.

Next, a method for producing traditional liquor by using the composition for producing yeast-containing traditional liquor of the present invention will be described. 1kg of the composition for preparing koji-containing traditional liquor of the present invention (soybean rice, sulgidduk, etc.) is put in a container, and 1.6L of bottled water (in case of alcohol concentration of about 16 degrees) is put in a container, and in summer (early April to late October), 2 to 3 days Ferment the degree and add 7 to 10 days to complete the traditional liquor. On the other hand, during the winter season (late November to the end of March) fermentation of about 3 to 5 days, and complete the traditional liquor between 10 to 15 days. On the other hand, in the summer (early April to the end of October) fermentation of about 4 to 5 days, refined, and then aged for 2 to 3 days at low temperature may be completed traditional liquor. In winter, fermentation takes about 3 to 5 days in winter (late November to late March), and the traditional liquor can be completed by ripening between 10 and 15 days, and at room temperature (less than 15 to 17 degrees). Fermented and refined for 7 to 10 days, then aged for 3 to 5 days to complete traditional liquor.

At this time, when 1.5L of bottled water is added to 1 kg of the composition for preparing koji-containing traditional liquor (godu rice, sulgidduk, etc.), traditional alcohol having an alcohol concentration of about 17 degrees is prepared, and when 1.4L of mineral water is added, traditional alcohol having an alcohol concentration of about 18 degrees is produced.

Next, a method of making sulgidduk from other grain materials and making alcohol using the same will be described in detail.

Prior to the production of sulgidduk, the ingredients to make sulgidduk are ①.rice ②. Glutinous rice ③.Black rice ④.Wheat barley, etc., each semi-grained 1kg each soaked in water for 3-4 hours, put in a colander and drained water for 30-40 minutes. The powder was prepared by placing the powder in a steamer or shiru and the weight of the prepared sulgidduk and dried sulgidduk was shown in Table 3 below.

Snowy rice cake material 1kg each soaked in water, drained water and crushed, weight (unit g) Weight (unit g) after making Sulgidduk with powdered powder Weight (unit g) after making Sulgidduk with powdered powder Evaporated water in g Rice flour 1,452 1,582 807 775 Glutinous rice flour 1,440 1,567 802 765 Black rice flour 1,330 1,452 740 712 Barley flour 2,012 2,114 993 1,121

The following Sulgidduk Examples 2-1 to 2-9, Sulgidduk Examples 3-1 to 3-9, Sulgidduk Examples 4-1 to 4-9, Sulgidduk material and content of each ingredient, Sulgidduk weight, dried Sulgidduk weight and moisture It is about the amount of change. In the following Sulgidduk Examples 2-1 to 2-9, Sulgidduk Examples 3-1 to 3-9, Sulgidduk Examples 4-1 to 4-9, 1) yeast extract manufacturing process, 2) dried sulgidduk in yeast extract Invasion process, and 3) the process of drying the sulgidduk in which the yeast extract is chipped, and 4) the dried yeast extract is poured water into the sulgidduk in which the dried yeast extract was soaked, but this is a method of making traditional liquor with the above-mentioned gourd rice. Since it is equivalent to or equivalent to, it is omitted in each Sulgidduk Example.

1) The yeast extract manufacturing process is "sulgidduk weight-dried sulgidduk weight" of yeast infiltrated by using a fine sieve or basal cloth after about 1 hour of infiltrating koji corresponding to about 30% of the weight of sulgidduk in bottled water. There are two methods of squeezing out the residues and physical methods of squeezing the yeast by using a machine (hydraulic or centrifugal). Leftovers can be stored in sealed containers and used as fertilizer (manure) for animal feed or soil after fermentation.

The amount of the yeast extract (liquid phase) is preferably the amount of bottled water (sulgidduk weight-dried sulgidduk + yeast weight) plus the required yeast parts by weight.

3) The process of drying the sulgidduk moistened with the yeast extract is in the form of sulgidduk, powder, noodles, pellets, flakes, and sap after the yeast extract (liquid) produced the sulgidduk for each sulgidduk in the yeast extract. Molding and drying were taken.

4) The process of immersing the liquor by pouring water into the sulgidok moistened with dried yeast extract is 1.7 times the weight of the dried sulgidduk, powder, pellets, and flakes containing the yeast extract. Alcohol was soaked at room temperature. After fermentation from 2-3 hours, the fermentation showed a strong effect from the bottom of the vessel from 6-7 hours. After immersion 4 days to drink fermented as if to stop breathing and left 5 days after immersion wine is made by refined makgeolli.

[Sulgidduk Example 2-1]

①. 1 kg of soaked rice mixed with 10% of glutinous rice, pulverized and then used to make sulgidduk, the weight used for making sulgidduk is the same as below. The weight of mixed Sulgidduk (C) below is as follows.

end). 1kg of rice contains 10% glutinous rice (900g rice + 100g glutinous rice) 1,449g

I). (A) Tsukui rice cake weight 1,579g

All). (B) dried sulgidduk weight 809g

la). Moisture fluctuation is 770 g

hemp). Sulgidduk composition with yeast extract 910g weight

[Sulgidduk Example 2-2]

②. 1 kg of soaked rice mixed with 30% of the glutinous rice pulverized and then used to prepare the sulgidduk and the weight after the production of sulgidduk and the weight of the dried sulgidduk is as follows.

end). 1kg of rice contains 30% glutinous rice (700g rice + 300g glutinous rice) 1,447g

I). (A) Tsukui rice cake weight 1,577g

All). (B) dried snowy rice cake weight of 807g

la). Moisture fluctuation is 770 g

hemp). Sulgidduk composition with dried yeast extract 908g

[Sulgidduk Example 2-3]

③. After mixing and crushing 50% of glutinous rice soaked in 1kg of soaked rice, the weight used for preparing sulgidduk and the weight after making sulgidduk and the weight of dried sulgidduk are as follows.

end). 1kg of rice contains 50% glutinous rice (500g rice + 500g glutinous rice) 1,445g

I). (A) Snowflake rice cake weight 1,575g

All). (B) dried sulgidduk weight 805g

la). Moisture fluctuation is 770 g

hemp). Sulgidduk composition with dried yeast extract Weight 906g

[Sulgidduk Example 2-4]

④. After mixing and grinding 70% of glutinous rice soaked in 1kg of soaked rice, the weight used for preparing sulgidduk and the weight after making sulgidduk and the weight of dried sulgidduk are as follows.

end). 1kg of rice contains 70% glutinous rice (300g rice + 700g glutinous rice) 1,443g

I). (A) Snowy rice cake weight 1,573g

All). (B) dried sulgidduk weight 803g

la). Moisture fluctuation is 770 g

hemp). 904 g of Sulgidduk composition with yeast extract

[Sulgidduk Example 2-5]

⑤. After mixing and grinding 90% of glutinous rice soaked in 1kg of soaked rice, the weight used for preparing sulgidduk and the weight after making sulgidduk and the weight of dried sulgidduk are as follows.

end). 90kg of glutinous rice contained in 1kg of rice (100g rice + 900g glutinous rice) 1,441g

I). (A) Snowflake rice cake weight 1,571g

All). (B) dried sulgidduk weight 801g

la). Moisture fluctuation is 770 g

hemp). Sulgidduk composition weighed 902 g of yeast extract

[Sulgidduk Example 2-6]

⑥. 1kg of boiled glutinous rice mixed with 20% of the soaked rice pulverized and then used for the production of sulgidduk, the weight after the production of sulgidduk and the weight of dried sulgidduk is as follows.

end). Weight of 20% rice in 1kg of glutinous rice (800g of glutinous rice + 200g of rice) 1,442g

I). (A) Tsukui rice cake weight 1,572g

All). (B) dried sulgidduk weight 802g

la). Moisture fluctuation is 770 g

hemp). 90g g of Sulgidduk composition with yeast extract

[Sulgidduk Example 2-7]

⑦. 1kg of boiled glutinous rice mixed with 40% of the soaked rice and pulverized, the weight used for the manufacture of sulgidduk and the weight after the production of sulgidduk and the weight of the dried mixed sulgidduk are as follows.

end). 1kg of glutinous rice containing 40% of rice (600g glutinous rice + 400g rice)

I). (A) Tsukui rice cake weight 1,574 g

All). (B) dried sulgidduk weight 804g

la). Moisture fluctuation is 770 g

hemp). Sulgidduk composition with dried yeast extract Weight 905g

[Sulgidduk Example 2-8]

⑧. 1 kg of glutinous rice soaked and mixed with 60% soaked rice, the weight used for the preparation of sulgidduk and the weight after the production of sulgidduk and the weight of the dried mixed sulgidduk are as follows.

end). 1kg of glutinous rice containing 60% of rice (400g of rice + 600g of rice) 1,446g

I). (A) Snowflake rice cake weight 1,576g

All). (B) 806g of dried Sulgidduk in the neck

la). Moisture fluctuation is 770 g

hemp). Sulgidduk composition with dried yeast extract weight 907g

[Sulgidduk Example 2-9]

⑨. 1kg of boiled glutinous rice mixed with 80% soaked rice pulverized and then used for the production of sulgidduk, the weight after the production of sulgidduk and the weight of dried sulgidduk is as follows.

end). 1kg of glutinous rice contains 80% of rice (300g glutinous rice + 800g rice) 1,448g

I). (A) Tsukui rice cake weight 1,578 g

All). (B) dried sulgidduk weight 808g

la). Moisture fluctuation is 770 g

hemp). Sulgidduk composition with dried yeast extract weight 909g

[Sulgidduk Example 3-1]

①. 1 kg of soaked rice mixed with 10% soaked black rice to crush and then used to manufacture sulgidduk, and after the production of sulgidduk and the weight of the dried sulgidduk is as follows.

end). 1,438 g of black rice with 10% black rice (900 g rice + 100 g black rice)

I). (A) Snowflake rice cake weight 1,567g

All). (B) Seolgi Tteok Rice with Rice 803g

la). Moisture fluctuation amount is 764 g

hemp). 90g g of Sulgidduk composition with yeast extract

[Sulgidduk Example 3-2]

②. 1 kg of soaked rice mixed with 30% of the soaked black rice to crushed and then used to manufacture sulgidduk, and after the production of sulgidduk and the weight of the dried sulgidduk is as follows.

end). 1,414g (1,414g)

I). (A) Snowflake rice cake weight 1,541g

All). (B) dried sulgidduk weight 789g

la). Moisture fluctuation is 752g

hemp). Sulgidduk composition weighed with yeast extract 889g

[Sulgidduk Example 3-3]

③. After mixing and crushing 50% of the black rice rice soaked in 1kg of soaked rice, the weight used for preparing sulgidduk and the weight after making sulgidduk and the weight of dried sulgidduk are as follows.

end). 1,390g of black rice 50% black rice in rice (500g rice + 500g black rice)

I). (A) Tsukui rice cake weight 1,515 g

All). (B) dried sulgidduk weight 775g

la). Moisture fluctuation is 740g

hemp). Sulgidduk composition with dried yeast extract weight 875g

[Sulgidduk Example 3-4]

④. 1 kg of soaked rice, 70% soaked black rice, mixed and pulverized, used to manufacture sulgidduk, and after sulgidduk, the weight and dried mixed sulgidduk are as follows.

end). 70% of black rice in 1 kg of rice contains 300g of rice + 700g of black rice 1,366g

I). (A) Snowflake rice cake weight 1,489g

All). (B) 761 g of dried Sulgidduk in the neck

la). Moisture fluctuation amount is 728g

hemp). 861 g of Sulgidduk composition with yeast extract

[Sulgidduk Example 3-5]

⑤. After mixing and grinding 90% soaked black rice in 1kg of soaked rice, the weight used for preparing sulgidduk, the weight after making sulgidduk and the weight of dried sulgidduk are as follows.

end). 90g of black rice in 1kg of rice (100g rice + 900g black rice) 1,342g

I). (A) Snowflake rice cake weight 1,463 g

All). (B) dried sulgidduk weight 747g

la). Moisture fluctuation amount is 716 g

hemp). 847 g of Sulgidduk composition with yeast extract

[Sulgidduk Example 3-6]

⑥. The weight used for preparing sulgidduk after pulverizing 20% of the soaked black rice in 1kg of soaked rice, and the weight of dried sulgidduk and the weight of dried sulgidduk are as follows.

end). 1,354g of black rice 20% black rice in rice (800g rice + 200g black rice)

I). (A) Snowflake rice cake weight 1,476g

All). (B) dried sulgidduk weight 754g

la). Moisture fluctuation is 722 g

hemp). 852g weight of sulgidduk composition moistened with yeast extract

[Sulgidduk Example 3-7]

⑦. 1 kg of soaked rice, 40% of soaked black rice, mixed and pulverized, used to prepare sulgidduk and the weight of sulgidduk and the weight of dried sulgidduk are as follows.

end). Weight of black rice 40% in 1kg of rice (600g rice + 400g black rice) 1,378g

I). (A) Tsukui rice cake weight 1,502 g

All). (B) 768g of dried Sulgidduk in the neck

la). Moisture fluctuation amount is 734g

hemp). Sulgidduk composition with dried yeast extract weight 868g

[Sulgidduk Example 3-8]

⑧. The weight used for preparing sulgidduk after mixing 60% of soaked black rice in 1kg of soaked rice and crushed sulgidduk is shown below.

end). 60 g of black rice in 1 kg of rice contains 1,402 g in weight (400 g of rice + 600 g of black rice)

I). (A) Tsukui rice cake weight 1,528g

All). (B) 782 g of dried Sulgidduk in the neck

la). Moisture fluctuation is 746 g

hemp). Sulgidduk composition with dried yeast extract Weight 882g

[Sulgidduk Example 3-9]

⑨. The weight used for the preparation of sulgidduk after mixing 80% of the soaked black rice in 1kg of soaked rice, and the weight of dried sulgidduk and the weight of dried sulgidduk are as follows.

end). 1kg of rice contains 80% of black rice (200g rice + 800g black rice) 1,426g

I). (A) Snowflake rice cake weight 1,554g

All). (B) 796 g of dried Sulgidduk in the neck

la). Moisture fluctuation amount is 758 g

hemp). Sulgidduk composition weighed with yeast extract 896g

[Sulgidduk Example 4-1]

①. 1 kg of soaked rice mixed with 10% soaked barley rice, crushed and used to manufacture sulgidduk, the weight of sulgidduk and the weight of dried sulgidduk as follows

end). 1kg of rice contains 10% barley rice (900g rice + 100g barley rice) 1,506g

I). (A) Snowflake rice cake weight 1,634g

All). (B) dried sulgidduk weight 828g

la). Moisture fluctuation is 806 g

hemp). Sulgidduk composition with dried yeast extract weight 939g

[Sulgidduk Example 4-2]

②. The weight used for preparing sulgidduk after mixing 30% of barley rice called 1kg of boiled rice and pulverizing, the weight of sulgidduk and the weight of dried sulgidduk are as follows.

end). 1kg of rice contains 30% of barley rice (700g rice + 300g barley rice) 1,618g

I). (A) Snowflake rice cake weight 1,742g

All). (B) 864g of dried Sulgidduk

la). Moisture fluctuation is 878g

hemp). Sulgidduk composition with dried yeast extract weight 975g

[Sulgidduk Example 4-3]

③. The weight used for preparing sulgidduk after crushing 50% of barley rice mixed with 1 kg of soaked rice, and after sulgidduk is made, the weight of dried sulgidduk is as follows.

end). 50% of barley rice contained in 1kg of rice (500g rice + 500g barley rice) 1,730g

I). (A) Tsukui rice cake weight 1,850g

All). (B) 900g dried sulgidduk of the neck

la). Moisture fluctuation amount is 950 g

hemp). Sulgidduk composition with yeast extract

[Sulgidduk Example 4-4]

④. The weight used for the manufacture of sulgidduk after mixing 70% of barley rice and 1% of the soaked rice after crushing

end). 70% of barley rice contained in 1 kg of rice (300g rice + 700g barley rice) 1,842g

I). (A) Tsukui rice cake weight 1,958 g

All). (B) dried sulgidduk weight 936g

la). Moisture fluctuation is 1,022g

hemp). Sulgidduk composition with yeast extract

[Sulgidduk Example 4-5]

⑤. The weight used for preparing sulgidduk after crushing by mixing 90% of barley rice called 1kg of soaked rice, and the weight after making sulgidduk and the weight of dried sulgidduk are as follows.

end). 90% of barley rice contained in 1kg of rice (100g rice + 900g barley rice) 1,954g

I). (A) Snowflake rice cake weight 2,066g

All). (B) 972 g of dried Sulgidduk in the neck

la). Moisture fluctuation is 1,094g

hemp). Sulgidduk composition with dried yeast extract weight 1083g

[Sulgidduk Example 4-6]

⑥. 1kg of boiled barley rice mixed with 20% of the soaked rice and pulverized, the weight used for the production of sulgidduk, the weight after the production of sulgidduk and the weight of the dried sulgidduk as follows

end). 1kg of barley rice, containing 20% rice (800g barley rice + 200g rice) 1,898g

I). (A) Snowflake rice cake weight 2,012g

All). (B) dried sulgidduk weight 954g

la). Moisture fluctuation is 1,058 g

hemp). Sulgidduk composition with dried yeast extract weight 1065g

[Sulgidduk Example 4-7]

⑦. 1kg of boiled barley rice mixed with 40% of the soaked rice and pulverized, the weight used for the production of sulgidduk, the weight after the production of sulgidduk and the weight of the dried mixed sulgidduk are as follows.

end). 1kg of barley rice, containing 40% of rice (wheat barley rice 600g + rice 400g) 1,786g

I). (A) Snowflake rice cake weight 1,904 g

All). (B) dried sulgidduk weight 918g

la). Moisture fluctuation amount is 986 g

hemp). Sulgidduk composition with dried yeast extract weight 1029g

[Sulgidduk Example 4-8]

⑧. 1kg of boiled barley rice mixed with 60% soaked rice and pulverized, the weight used for the production of sulgidduk, the weight after the production of sulgidduk and the weight of dried sulgidduk as follows

end). 1kg of barley rice contains 60% of rice (400g barley rice + 600g rice) 1,674g

I). (A) Tsukui rice cake weight 1,796 g

All). (B) dried sulgidduk weight 882g

la). Moisture fluctuation amount is 914g

hemp). Sulgidduk composition with dried yeast extract weight 993g

[Sulgidduk Example 4-9]

⑨. The weight used for preparing sulgidduk after mixing 80% of crushed rice with 1kg of soaked barley rice and the weight after making sulgidduk and the weight of dried sulgidduk are as follows.

end). 1kg of barley rice contains 80% of rice (200g barley rice + 800g rice) 1562g

I). (A) Tsukui rice cake weight 1,688 g

All). (B) dried sulgidduk weight 846g

la). Moisture fluctuation is 842g

hemp). Sulgidduk composition with dried yeast extract Weight 957g

As can be seen from the embodiment of the present invention, in the present invention, the control of how much dry Sulgidduk is one of the important factors. Drying sulgidduk causes fine gaps between sulgidduk to have irregular depth, allowing the yeast to penetrate through it. If the Sulgidduk is not sufficiently dried, the yeast water may not penetrate into the Sulgidduk evenly or sufficiently well, so that the fermentation rate at the time of fermentation of the Sulgidduk is largely different for each position in the Sulgidduk, which affects the taste of traditional liquor. On the other hand, if the Sulgidduk is dried too much, the Sulgidduk is broken, the speed of fermentation is too high, and there is a problem that the traditional liquor taste is not good.

Table 4 below summarizes the process requirements for these examples.

Sulgidduk Example Material1 Material2 Soaked weight (I) Weight after making Sulgidduk (J) Sulgidduk weight after drying (K) bottled water Weight (L) of the dried yeast water-containing sulgidduk composition 2-1 Rice 900 100 sticky rice 1449 1579 809 770 910 2-2 Rice 700 Sticky Rice 300 1447 1577 807 770 908 2-3 Rice 500 Glutinous Rice 500 1445 1575 805 770 906 2-4 Rice 300 Glutinous Rice 700 1443 1573 803 770 904 2-5 Rice 100 Glutinous rice 900 1441 1571 801 770 902 2-6 Rice 200 Sticky Rice 800 1442 1572 802 770 903 2-7 Rice 400 Glutinous rice 600 1444 1574 804 770 905 2-8 Rice 600 Glutinous rice 400 1446 1576 806 770 907 2-9 Rice 800 Sticky Rice 300 1448 1578 808 770 909 3-1 Rice 900 Black Rice 100 1438 1567 803 764 903 3-2 Rice 700 Black Rice 300 1414 1541 789 752 889 3-3 Rice 500 Black Rice 500 1390 1515 775 740 875 3-4 Rice 300 Black Rice 700 1366 1489 761 728 861 3-5 Rice 100 Black Rice 900 1342 1463 747 716 847 3-6 Rice 800 Black Rice 200 1354 1476 754 722 852 3-7 Rice 600 Black Rice 400 1378 1502 768 734 868 3-8 Rice 400 Black Rice 600 1402 1528 782 746 882 3-9 Rice 200 Black Rice 800 1426 1554 796 758 896 4-1 Rice 900 Barley Rice 100 1506 1634 828 806 939 4-2 Rice 700 Barley Rice 300 1618 1742 864 878 975 4-3 Rice 500 Barley Rice 500 1730 1850 900 950 1011 4-4 Rice 300 Barley Rice 700 1842 1958 936 1022 1047 4-5 Rice 100 Barley Rice 900 1954 2066 972 1094 1083 4-6 Rice 200 Barley Rice 800 1898 2012 954 1058 1065 4-7 Rice 400 Barley Rice 600 1786 1904 918 986 1029 4-8 Rice 600 Barley Rice 400 1674 1796 882 914 993 4-9 Rice 800 Barley Rice 200 1562 1688 846 842 957

In Table 4, the unit of each numerical value is g.

Table 5 below is a summary of the variables related to drying.

Sulgidduk Example Moisture Growth Rate (M) Sulgidduk weight loss after drying to the soaked weight of the material (N) Moisture Reduction Rate in Sulgidduk Drying (O) Moisture Reduction of Dry Chestnut Chestnuts Compared to Materials (P1) Weight (P2) of dried yeast water-containing sulgidduk composition 2-1 8.97 44.17 53.14 19.1 12.48 2-2 8.98 44.23 53.21 19.3 12.52 2-3 9.00 44.29 53.29 19.5 12.55 2-4 9.01 44.35 53.36 19.7 12.58 2-5 9.02 44.41 53.44 19.9 12.61 2-6 9.02 44.38 53.40 19.8 12.59 2-7 9.00 44.32 53.32 19.6 12.56 2-8 8.99 44.26 53.25 19.4 12.53 2-9 8.98 44.20 53.18 19.2 12.50 3-1 8.97 44.16 53.13 19.7 12.45 3-2 8.98 44.20 53.18 21.1 12.67 3-3 8.99 44.24 53.24 22.5 12.90 3-4 9.00 44.29 53.29 23.9 13.14 3-5 9.02 44.34 53.35 25.3 13.39 3-6 9.01 44.31 53.32 24.6 13.00 3-7 9.00 44.27 53.27 23.2 13.02 3-8 8.99 44.22 53.21 21.8 12.79 3-9 8.98 44.18 53.16 20.4 12.56 4-1 8.50 45.02 53.52 17.2 13.41 4-2 7.66 46.60 54.26 13.6 12.85 4-3 6.94 47.98 54.91 10 12.33 4-4 6.30 49.19 55.48 6.4 11.86 4-5 5.73 50.26 55.99 2.8 11.42 4-6 6.01 49.74 55.74 4.6 11.64 4-7 6.61 48.60 55.21 8.2 12.09 4-8 7.29 47.31 54.60 11.8 12.59 4-9 8.07 45.84 53.91 15.4 13.12

* M to P in Table 2 is calculated by the following formula.

M = (JI) / B * 100, N = (IK) / A * 100, O = (JK) / B * 100, P1 = (1000-K) / 1000 * 100, P2 = (LK) / L * 100

As can be seen in Table 5 (M), the weight after the preparation of the Sulgidduk was increased from 5.73% to 9.02% compared to the weight of 1000g of the material 1 and material 2 combined in water.

As can be seen in Table 5 (N), the weight reduction rate of the sulgidduk after drying compared to the soaked weight of the material was reduced from 44.16% to 50.26% compared to the weight of water 1000g combined material 1 and material 2.

As can be seen from Table 5 (O), the rate of decrease of water after drying before and after the drying of the Sulgidduk was about 53.13% to 55.09%.

As can be seen from (P1) of Table 5, the weight reduction rate was about 2.8% to 25.3% compared to the combined weight of the material 1 and material 2 by reducing the weight of the Sulgidduk after drying compared to 1000g of the material 1 and material 2 combined.

As can be seen in Table 5 (P2), the weight increase rate of the dried sulgidduk after yeast invasion was about 11.42% to 13.41% relative to the weight of sulgidduk after drying. On the other hand, as can be seen in the L of Table 4, compared to the weight of the grain before the soaking in water, the weight increase rate comparing the weight after drying the soybean rice absorbed the koji extract was about -15.3% to 8.3%.

The present invention can be utilized in the traditional liquor manufacturing industry for personal, home and business.

Claims (23)

(A) soaking any one or more grains selected from at least one rice and at least one grain and soaked in water, and then preparing gourd rice from the soaked grains;
(B) drying the prepared soybean rice;
(C) absorbing the yeast extract in the dried gourd rice; And
(D) drying the gourd rice absorbed by the yeast extract; Method for producing a composition for producing yeast-containing traditional liquor comprising a. The method of claim 1,
Step (B) is to dry within a predetermined moisture variation range,
The predetermined moisture variation range of step (B) is
The weight reduction rate comparing the weight of the soybean rice after drying in step (B) is 27.5% to 53.0% relative to the weight of grains soaked in water in step (A),
Compared with the weight of the prepared soybean rice of step (A), the weight reduction rate comparing the weight of the soybean rice after drying of the step (B) is 28.9% to 58.0%,
Method for producing a composition for producing yeast-containing traditional liquor, characterized in that the weight reduction ratio comparing the weight of the soybean rice after drying in the step (B) is 2.1% to 8.6% relative to the weight of the grain before being soaked in the water of the step (A). . The method of claim 1,
Step (D) is to dry within a predetermined moisture variation range,
The predetermined moisture fluctuation range of step (D) is
Compared to the weight of the grain before the water of step (A) grains, dry weight of the dried soybean rice absorbed in the yeast extract of step (D) is a weight increase rate of 0.4% to 7.9%,
For yeast-containing traditional liquor production, characterized in that the weight increase rate compared to the weight after drying the gourd rice absorbed by the yeast extract of step (D) is 9.23% to 10.52% compared to the weight of the gourd rice after the drying of step (B) Method for preparing the composition. The method of claim 1,
(E) processing the gourd rice passed through the step (D) in a predetermined form; Further includes,
The shape may include a powder having a predetermined average particle size, a granule having a predetermined average size, a pellet having a predetermined shape, a three-dimensional shape having a predetermined shape, a line having a predetermined diameter, and a plate having a predetermined thickness and an average radius. A method for producing a composition for producing yeast-containing traditional liquor, characterized by any one or more of shapes. The method of claim 1,
The yeast extract of step (C) is to be prepared by dipping a predetermined amount of yeast in a predetermined amount of water,
The Nuruk extract is a method for producing a composition for producing yeast-containing traditional liquor, characterized in that it comprises 10 to 80 parts by weight with respect to 100 parts by weight of water. The method of claim 1,
When preparing the gourd rice in the step (A), the grain is to use two or more kinds of rice,
At least one or more of the two or more types of rice are to be produced by the rice goosebop, and to prepare the gourdap of step (A) by mixing the rice cooked by rice, or
After the two or more kinds of rice is soaked, the soaked two or more kinds of rice is mixed together to produce a gourmet rice, characterized in that for producing a composition for producing koji traditional liquor. The method of claim 1,
When preparing the gourd rice in the step (A), the grain is rice, wherein the rice is at least one or more selected from rice, glutinous rice, barley rice and black rice manufacturing method for producing a composition containing yeast. The method of claim 1,
When preparing the gourd rice in the step (A), the composition for producing koji traditional traditional liquor comprising at least one of grains and at least one or more crops, not at least one rice. Manufacturing method. The method of claim 4, wherein
(F) in any one or more of the steps (A) to (E), at least one of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants Further adding; The method for producing a composition for producing yeast-containing traditional liquor, characterized in that it further comprises. A composition for producing yeast-containing traditional liquor prepared using the method of any one of claims 1 to 9. A step of fermenting the composition for preparing the koji-containing traditional liquor according to claim 10 in a container, and then pouring water for fermentation for a predetermined period or more under a predetermined temperature condition; Traditional liquor manufacturing method comprising a. 12. The method of claim 11,
Further adding at least one of at least one fruit, at least one herbal medicine, at least one plant and at least one herbal plant prior to starting fermentation; Traditional liquor manufacturing method characterized in that it further comprises. Traditional liquor prepared by the method of claim 12. (K) making grain flour from at least one grain, kneading the grain flour, and preparing seolgidduk using grain flour dough;
(L) drying the prepared sulgidduk;
(M) absorbing the yeast extract in dried sulgidduk; And
(N) drying the Sulgidduk absorbed by the yeast extract; Method for producing a composition for producing yeast-containing traditional liquor comprising a. The method of claim 14,
Step (L) is to dry within a predetermined moisture variation range,
The preset moisture fluctuation range is
The weight reduction rate comparing the weight of the sulgidduk after drying in the step (L) is 44.16% to 50.26% relative to the weight of the grain of the step (K), or
Compared with the weight of the sulgidduk in the step (K), the weight reduction rate comparing the weight of the sulgidduk after drying in the step (L) is 53.13% to 58.0%, or
The method of manufacturing a composition for producing yeast-containing traditional liquor, characterized in that the weight loss ratio of comparing the weight of the sulgidduk after drying in the step (L) is 2.8% to 25.3% based on the weight of the grain flour of the step (K). The method of claim 14,
Step (N) is to dry within a predetermined moisture variation range,
The preset moisture fluctuation range is
The weight increase rate comparing the weight of the sulgidduk after drying in the step (N) is -15.3% to 8.3% relative to the weight of the grain flour in the step (K),
The method of manufacturing a composition for producing yeast-containing traditional liquor comprising 11.42% to 13.41% of the weight increase rate of the dried sulgidduk after the Nuruk invasion of the (N) step relative to the weight of the sulgidduk after drying in the step (L). The method of claim 14,
(O) processing the sulgidduk passed through the (N) step to a predetermined form; It is to include more;
The shape may include a powder having a predetermined average particle size, a granule having a predetermined average size, a pellet having a predetermined shape, a three-dimensional shape having a predetermined shape, a line having a predetermined diameter, and a plate having a predetermined thickness and an average radius. A method for producing a composition for producing yeast-containing traditional liquor, characterized by any one or more of shapes. The method of claim 14,
When manufacturing the sulgidduk in the step (K), yeast comprising the powder of at least one or more of the grains and at least one or more types of crops, not the at least one rice to produce the sulgidduk A method for producing a composition for containing traditional liquor. 18. The method of claim 17,
(P) in any one or more of the steps (K) to (O), at least one of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants Further adding; The method for producing a composition for producing yeast-containing traditional liquor, characterized in that it further comprises. A composition for producing yeast-containing traditional liquor prepared using the method of claim 14. Containing the composition for preparing koji-containing traditional liquor according to claim 20 in a container, and pouring water into the container, and fermenting at least a predetermined period of time under a predetermined temperature condition; Traditional liquor manufacturing method comprising a. 22. The method of claim 21,
Further adding at least one of at least one fruit, at least one herbal medicine, at least one plant and at least one herbal plant prior to starting fermentation; Traditional liquor manufacturing method characterized in that it further comprises. Traditional liquor made by the method of claim 21.

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