KR101200370B1 - Producing Method For Seasoning Wine Using Rice Screenings and Malt - Google Patents

Abstract

PURPOSE: A method for making seasoned wine using malt and rice screenings is provided to shorten a making process and to obtain seasoned wine which has an effect of preventing adult diseases. CONSTITUTION: A method for making seasoned wine using malt and rice screenings comprises: a step of washing, dipping, and pulverizing rice screenings and adding liquefying enzyme and water; a step of liquefying at 80-100 deg. C to prepare liquid; a step of adding malt, spirit, mulberry leave extract, and onion juice to the liquid and saccharifying at 20-30 deg. C for 20-50 days. The liquefying enzyme is alpha-amylase. The method further comprises a step of adding saccharifying enzyme, beta-amylase. [Reference numerals] (AA) Malt(saccharifying agent); (BB) Rice screenings(washing and dipping for 20 minutes); (CC) Pulverizing; (DD) Liquefying; (EE) Liquefying the rice screenings; (FF) Liquefying enzyme(α-Amylase); (GG) Feeding water; (HH) Saccharifying agent(β-Amylase); (II) 95% spirit; (JJ) Saccharifying(for about 30 days); (KK) Glucose, fructose, anion, mulberry leaf extract; (LL) Filtering process; (MM) Rice screenings wine

Description

Producing Method For Seasoning Wine Using Rice Screenings and Malt}

The present invention glycosylated byproducts of rice by only malt, and by adding mulberry leaf extract and onion juice excellent in the prevention of adult diseases, has a flavor component such as sugars, acids, amino acids and the color and aroma derived from malt, adult disease It relates to a method of preparing seasoned wine having a prophylactic effect.

Conventional seasoning technology was prepared by seasoning the starch raw material such as glutinous rice and non-glutinous rice as the main raw material and proceeding saccharification while varying the saccharification conditions and artificial colors in the presence of alcohol.

As a technique for manufacturing flavored and flavored flavored rice wine, a method of producing rice beer having hop flavor by saccharifying a mixed grain of rice and malt and then adding hops (Korean Patent Publication No. 10-2009- 011-2057) and a method of preparing rice beer fermented by adding extracts of special crops such as Ogapi, cornus oil and gold to the saccharified solution mixed with raw rice and malt (Korean Patent Publication No. 10-2009-0122073) There is this.

However, in the conventional seasoning process as described above, seasoned liquor was prepared using relatively expensive raw materials, such as glutinous rice, non-glutinous rice, and uncooked rice. The manufacturing process was expensive, and the manufacturing process was long due to low moisture absorption.

On the other hand, among the production of rice produced at about 5 million tons annually in various parts of Korea, it is hard to find any by-products of rice produced at the time of milling, or the use of fermented rice.

In addition, mulberry leaves are nutritious leaf fly vegetables, and silkworms can eat only mulberry leaves and spew the silk mass, which is because mulberry leaves have a high protein content. It is rich in aspartic acid and contains 1.2% and 0.8% of serine and tyrosine, respectively, which help to circulate blood in the brain and remove cholesterol and prevent senile dementia. There are effects such as improving the level and triglycerides, preventing obesity and diet, improving aging and constipation, strengthening capillaries and preventing stroke due to Rutin.

Onions, on the other hand, contain hydrogen sulfide, mercaptans, disulfides, aldehydes, and the like, and in particular, quercetin and myricitin, which are polyphenols of sulfated substances, inhibit various cancer cells such as It is known to have. Onion is effective in preventing and treating arteriosclerosis and hyperlipidemia by removing unnecessary fat and cholesterol in the blood, and in preventing blood clot formation and thrombolysis, and is used for the prevention and treatment of diseases such as angina pectoris, myocardial infarction and stroke. In addition, onions strengthen even the finest capillaries, while lowering blood sugar and promoting the secretion of insulin, which prevents diabetes, and prevents kidney disease, enhances liver detoxification, promotes digestion, constipation, alleviates menstrual disorders, and prevents baldness. It is effective and has a tonic effect due to its high content of calcium and iron. It also has soothing and neurostable effects.

Thus, the present inventors have made diligent efforts to prepare functional seasonings having flavors and seasonings using inexpensive raw materials, and after using saeng as sake as the main raw materials, saccharifying using malt, mulberry leaf extract and onion juice are added. In the case of fermentation, it was confirmed that characteristic flavored liquor that well reflected the characteristics of each raw material could be produced, thereby completing the present invention.

An object of the present invention is to provide a method for producing a functional seasoning with flavor and seasoning ingredients using inexpensive raw materials.

In order to achieve the above paragraph, the present invention comprises the steps of (a) crushing after washing and immersing the sack, liquefied by adding a liquefied enzyme and water to prepare a liquefied liquid; And (b) adding malt, spirit, mulberry leaf extract, and onion juice to the liquefied liquid, and saccharifying at 20 to 30 ° C. for 20 to 50 days to complete seasonings. Provide a method.

According to the present invention, compared to conventional glutinous rice made from glutinous rice and white rice, the burden of material cost is lower, the processing time is shorter, and economical. Malt has the color and flavor of the malt itself, and the mulberry leaf extract and onion juice It is effective to provide seasonings having the effect of preventing geriatric diseases.

Figure 1 shows the manufacturing process of seasoned wine using a wrap and malt according to the present invention.

The present invention comprises the steps of (a) crushing after washing and dipping the sack, liquefied by the addition of a liquefied enzyme and water to prepare a liquefied liquid; And (b) adding malt, spirit, mulberry leaf extract, and onion juice to the liquefied liquid, and saccharifying at 20 to 30 ° C. for 20 to 50 days to complete seasonings. It is about a method.

In the present invention, in order to effectively use the waste by-product of the rice produced at the time of milling out of the production of about 5 million tons of rice produced every year in Korea, the process of saccharification by using only malt, a saccharifying agent in the wrap, It is possible to utilize flavor components such as sugars, acids, amino acids, etc. obtained by enzymatic action by various enzymes secreted from malt, and malt color and flavor components derived from malt itself as seasonings, and diabetes, hypertension, cholesterol Seasoned rice wine was prepared by adding mulberry leaf extract and onion juice (see Efficacy), which are excellent functional foods for preventing adult diseases.

In the present invention, in order to block the fermentation of alcohol and to diversify the production of various flavors and aroma components, the long-term saccharification of about 25-30 days was performed while maintaining the alcohol content of about 15% by adding alcohol.

In the present invention, the liquefied enzyme may be characterized in that the α-amylase, it may be characterized in that the addition of the glycosylase in step (b), the glycosylase is preferably β-amylase. Do.

In the present invention, the liquefaction of step (a) may be characterized in that it is carried out at a high temperature of 80 ~ 100 ℃.

In the present invention, the starch raw material is glycosylated for a long time only by malt, and various sugars, organic acids, amino acids, etc. are sufficiently produced to enhance the seasoning effect by increasing the seasoning effect, and also contains a large amount of vegetable proteins such as arteriosclerosis, hyperlipidemia, and cholesterol. It is rich in polyphenols such as sulfated substances as well as excellent in preventing adult diseases, aging, etc., and adds onion juice and mulberry leaf extract (see other effects) which have excellent effects on cancer prevention. Its main purpose is to prevent alcohol fermentation during long-term saccharification and to prevent decay from harmful bacteria in advance. It is designed to facilitate the obtaining of the ingredients.

In addition, by using malt as a saccharifying agent, it suppresses the odor of fungi when using the existing Kookgi bacteria to the maximum, and facilitates saccharification by using the raw material for seasoning wine, so that alanine, glycine, and glutamic acid contained in mulberry leaf extract and onion juice It produces abundantly 18 kinds of various amino acids including essential amino acids such as valine, valine, and minerals such as vitamins, iron, potassium, calcium, etc., so that you can feel complex aroma and taste by various seasoning ingredients. In the process of manufacturing, Essence reflects the natural color from the malt itself to the seasoned rice instead of the caramel pigment, which is an artificial dye, so it is more technically perfect than seasoned glutinous rice and white rice seasoned rice. High-quality functional mixture that reflects the characteristics of the fruit, onion juice and mulberry leaf extract It can be prepared weeks.

In one embodiment of the present invention, malt is used as a saccharifying agent, and the main raw material, rag, is immersed for about 20 minutes after washing with water, pulverized, liquefied with a-Amylase, and water-saturated at 95 ° C. After preparing the liquefied rapeseed liquid, malt and ethanol, mulberry leaf extract and onion juice were added to the liquefied liquefied liquid to adjust the total alcohol content to about 15% and for about 30 days at a temperature of 25-30 After saccharification and the saponification process, about 15% of alcohol content was seasoned.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Comparative Example 1

2,000 g of raw rice is washed and immersed in water, drained to around 25% of water absorption, then steamed for about 50 minutes, cooled to 36, and seeded with 2 g of spawn (Asp.Oryzae 菌). After incubation for about 2,000g to prepare 2000g of immigration (sulfur), 1.5g of liquefied enzyme (a-Amylase) and 2,000mL of water are added to 860g of crushed white rice, which is immediately crushed after washing with water, and then liquefied sufficiently at a temperature of 95 for about 1 hour. 2,700 mL of white rice liquefied liquid was prepared, and 140 g of previously prepared immigration, 1 g of glycosylated enzyme (α-Amylase) and 533 mL of 95% alcohol were added to the prepared white rice liquefied liquid 2700, and then about 30 days at a temperature of about 25 ° C. Glycosylated for a long time to complete 3,270 mL of white rice seasoning containing 15.0% alcohol and 23.2% sugar.

Comparative Example 2

Immediately after washing with water, 1.5 g of liquefied enzyme (a-Amylase) and 2,000 mL of water were added to 860 g of ground wheat, which was liquefied sufficiently at 95 ° C. to prepare 2,690 mL of liquefied wheat liquor. 140 g of immigration prepared by the same method as in Comparative Example, 1 g of glycosylating enzyme (◎ Amylase) and 531 mL of 95% alcohol were added and then glycosylated at a temperature of about 25 days for about 30 days to contain 15.0% of alcohol and 23.0% of sugar. 3,260 mL of wheat seasoned wine was completed.

Example 1

After washing water, 905g of rag was immersed for about 20 minutes, and then pulverized. Then, 1.5 g of liquefied enzyme (a-Amylase) and 1,800 mL of water were added to pulverized sack, and 2,518 mL of liquefied liquefied liquid was prepared by liquefying at 95 ° C for about 1 hour. To 2,518 mL of prepared liquefied rapeseed solution, 95 g of saccharifying agent, 1 g of saccharifying enzyme (◎ Amylase), 536 mL of 95% alcohol, mulberry leaf extract 140, and onion juice 60 were added. After glycation for a long period of time, 3,292 mL of Sagi seasoned rice wine containing 15.0% alcohol and 22.0% sugar was completed.

Preparation of Mulberry Leaf Extract

After picking the mulberry leaves and dried in nature for about two weeks, washed with water, put 5g of dried mulberry leaves per 1,000 mL of water and hung the extract for 20-30 minutes from the time the water started to break. If you put too much amount of mulberry leaves or hang for a long time, the unique flavor of mulberry leaves is so strong that it is easy to lose the taste of seasoning.

Preparation of Onion Juice

The onions were peeled and finely ground in a blender, then filtered and used as a liquid, or onion juice itself was weighed (1 = 1 g).

In this case, the liquid onion juice may be used after treating activated carbon when the smell of onion is too strong. The amount of activated carbon used is 0.5g of activated carbon in 1L of onion juice.

Immersion Table fair Raw material and yield Test Remarks Comparative Example 1
(White rice test ball) Comparative Example 2
(Wheat Test Zone) Example 1
(Clothing test zone) liquefaction
fair White rice 860 g - - Liquefied enzyme
α-Amylase Wrap - - 905 g Wheat - 860 g - Liquefied enzyme 1.5 g 1.5 g 1.5 g rating 2,000 ml 2,000 ml 1800 ml Immersion 2860 ml 2860 ml 2650 ml Quantity after liquefaction 2,700 ml 2,700 ml 2,491 ml Saccharification
fair White country 140 g 140 g ? Kukkuk:
Asp.Oryzae 菌
? Glycosylating Agents:
β-Amylase
Mulberry Leaf Extract: 7%
Onion juice: 3% Malt (Malt) 95 g Glycosylase 1 g 1 g 1 g 95% alcohol 533 ml 531 ml 536 ml Mulberry Leaf Extract - - 140 ml Onion juice - - 60 ml Immersion 3323 ml 3,361 ml 3323 ml Quantity after saccharification 3270 ml 3260 ml 3270 ml pressure
fair After saccharification (estimated amount) 3270 ml 3260 ml 3270 ml Sake lees (estimated amount) 200g 200g 200g Undiluted amount (estimated amount) 3,070 ml 3,060 ml 3,070 ml Castle
fair Undiluted amount (planned amount) 3,070 ml 3,060 ml 3,070 ml Glucose: 817 g
Fructose: 817 g
Citric Acid: 1.3 g
Succinic acid: 0.2 g
Total: 1,635.5 g
(1,145 ml) 95% alcohol 529 ml 527 ml 521 ml Additive 1814 ml 1808 ml 1145 ml rating 1,466 ml 1462 ml 2,075ml Immersion amount (expected) 14% (6,879 ml) 14% (6,857 ml) 14%
(6,811 ml) Estimated amount 14% (6,603 ml) 14%
(6,583 ml) 14% (6,538 ml)

fair Various ratio Test Remarks Comparative Example 1
(White rice test ball) Comparative Example 2
(Wheat Test Zone) Example 1
(Clothing test zone) liquefaction
fair Water use ratio 200% 200% 200% Raw material: 1,000g
Malt 95g
Raw material 905 g
＊ Added mulberry leaf extract and onion juice in saccharification process Liquefied enzyme use ratio 0.15% 0.15% 0.15% Saccharification
fair 95% alcohol use ratio 53.3% 53.1% 53.6% Glycylase Use Ratio 0.1% 0.1% 0.1% Immigration rate 14% 14% 9.5% Raw material formulation ratio 660.0% 658.0% 654.0%

* Water supply ratio = [water supply (ml) ÷ raw material usage (g)] x100

      * Liquefied enzyme use ratio = [liquefied enzyme preparation amount (g) ÷ raw material consumption (g)] x100

      * 95% alcohol use ratio = [95% alcohol consumption (ml) ÷ raw material usage (g)] x100

      * Glycosylated enzyme use ratio = [Glycosylated enzyme dosage (g) ÷ Raw material usage (g)] x100

      * Immigration rate = [Entry usage (g) ÷ Raw material usage (g)] x100

* Raw material preparation ratio = [Scheduled preparation amount (ml) ÷ Raw material consumption (g)] x100

Malt use ratio was 9.5%, water supply use rate 200%, and 95% alcohol use ratio was 53.6% of total raw material usage. Mulberry leaf extract and onion juice were added 7% and 3%, respectively, in the saccharification process to preserve the characteristics of functional seasoning.

Analysis of sugar content and ratio of saccharification Analysis Date Test Remarks Comparative Example 1
(White rice test ball) Comparative Example 2
(Wheat Test Zone) Example 1
(Clothing test zone) 10 days of soaking 9.2Brix 9.3Brix 9.0Brix -Starch of raw materials
-Hanging: 72% Immersion Day 15 18.9 Brix 19.1Brix 20.2 Brix Immersion Day 20 19.6Brix 19.8Brix 23.0Brix 30 days of soaking 23.2Brix 24.8Brix 23.7 Brix Saccharification Rate (%) 94.83% 95.74% 96.9%

* Saccharification Ratio = [Saccharification Amount (ml) x Brix Degree of Saccharification Amount] ÷ [Raw Material Usage (g) xStarch ÷ 0.9] x100

    * White rice test zone = [3,270mlx0.232] ÷ 1,000gx0.72 ÷ 0.9 = 94.83%

    * Test Sphere = [3,270mlx0.237] ÷ 1,000gx0.72 ÷ 0.9 = 96.90%

* Wheat test plot = [3,260mlx0.248] ÷ 1,000gx0.76 ÷ 0.9 = 95.74%

After soaking, the sugar analysis was performed by Bertrand method. As a result of the saccharification, the saccharification progressed at the same rate in the early stages of saccharification, but the saccharification rate of the malt test was slightly faster. This could be attributed to the rapid dissolution of malt starch and the speed of saccharification, and it was confirmed that the saccharification was almost completed in about 20 days.

As a result of calculating the glycosylation rate after long-term saccharification for about 30 days, the saccharification rate of Comparative Example 1 white rice test was 94.83%, the saccharification rate of Comparative Example 2 wheat test was 95.74%, and the saccharification ratio of Example 1 malt test was As saccharification proceeded to 96.90%, a saccharification rate of 90% or more was reached, indicating that there was no problem as a raw material for seasoning.

Analysis item Test Remarks Comparative Example 1
(Baekku Test District) Comparative Example 2
(Wheat Test Zone) Example 1
(Clothing test zone) State (v / v%) 14.6 14.7 14.8 Mountain road 0.6 0.8 0.7 Amino acid degree 1.5 1.4 1.4

As a result of the general analysis, alcoholic beverages showed 14.6%, 14.7%, and 14.8% of malt test, Comparative example 1, white soup test, and comparative example 2, wheat test, respectively. After prolonged saccharification, it was found that there was no difference between about 15% of alcohol content after the initial saccharification. (Be careful when saccharifying seasoned sake, the saccharification container should be closed, not open alcohol. I prevent a minute and can maintain an appropriate alcohol degree)

Acidity is 0.6, 0.8, 0.7 in Comparative Example 1 white rice test, Comparative Example 2 wheat test, and Example 1 malt test, respectively, and amino acid level is Comparative Example 1 White rice test, Comparative Example 2 wheat test, and Example 1 Various malt amino acids of vegetable protein contained in malt leaf extracts, 1.5, 1.4 and 1.4, respectively, in addition to various organic acids directly related to flavor, in addition to mulberry leaf extracts, etc. In addition, since the waste itself was pulverized into fine particles during raw material processing, it was judged to be due to the rapid progress of the saccharification effect due to the enzymatic contact area.

Result of fragrance ingredient analysis using GC (unit: ppm) Trace ingredient Test Remarks Comparative Example 1
(White rice test ball) Comparative Example 2
(Wheat Test Zone) Example 1
(Clothing test zone) Acet aldehyde trace trace trace * Condition of Analysis:
GC: Agilent
Technologies 6890N
-Detector: FID
Injection temp: 170
-Detector temp: 220 Ethyl Acetate Not detected Not detected Not detected Acetone Not detected Not detected Not detected Diacetyl Not detected Not detected Not detected n-propanol Not detected Not detected Not detected i-butanol Not detected Not detected Not detected n-butanol Not detected Not detected Not detected Methanol Not detected Not detected Not detected i-Amyl alcohol Not detected Not detected Not detected n-Amyl alcohol Not detected Not detected Not detected Fusel oil Not detected Not detected Not detected

As a result of analysis of fragrance component using GC, acetaldehyde component was traced, and ethyl acetate, methanol and fusel oil (n-propyl, i-butyl, n-butyl, I-amyl alcohol) were not detected. In the saccharification process, which proceeds with only saccharification without accompaniment, it can be seen that no trace components related to alcohol-specific scents such as fusel oil are produced. Addition)).

Analysis item Test Remarks Comparative Example 1
(White rice test ball) Comparative Example 2
(Wheat Test Zone) Example 1
(Clothing test zone) Fructose 120 280 260 glucose 166,950 150,648 167,040 Maltose 2,480 690 680 system 169,550 151,618 167,980

      * Condition of Analysis:

       -Detector: RI-Detector (sensitivity 128),

-Column: Carbohydrate 3.9x300mm

Mobile phase: acrylonitrile: group = 75: 25 mixture

Flow Rate 0.7ml / min

-Injection volume: 20µl,-Column temperature: 45 ℃

Results of sugar analysis using LC Comparative Example 1 169,550 ppm (Day 30 sugar content 23.2Brix) in white test, Comparative Example 2 wheat test 159,340 ppm (Day 30 sugar 24.8Brix), Example 1 in malt test 167,980ppm (Day 30 Sugar 23.7Brix) was produced, and after completion of the saccharification test, it was found that each sugar was detected in proportion close to the brixity of the sacrificial wine, and glucose was more than 97%. Some fructose and maltose were produced, and the types and contents of sugars involved in sweetening during seasoning by long-term saccharification were identified.

Results of Amino Acid Analysis using Amino Acid Analyzer (Unit: ppm) Amino acids Test Remarks Comparative Example 1
(White rice test zone) Comparative Example 2
(Wheat test ball) Example 1
(Clothing test ball) Aspartic acid 120.2 189.4 131.9 * Condition of Analysis:
Analyzer: L-8500 Amino Acid Analyzer
Column: Ion-Exchange Column
-Mobile phase: buffer solution pH1 ~ pH6, ninhydrin solution
Injection volume: 20
standard:
Amino Acid Mixed Standard Solution
(18 kinds of amino acids) Throneine 90.2 1,06.8 186.3 Serine 105.6 130.8 95.4 Glutathic acid 151.2 150.5 250.7 Glycine 62.9 67.1 52.2 Alanine 129.6 103.6 139.6 Methionine 34.4 45.9 55.2 Isoleucine 70.2 78.4 88.1 Leucine 152.9 230.2 158.1 Tyrosine 77.5 72.3 76.0 Phenylalanine 123.3 198.9 124.0 Lysine 98.5 62.4 92.4 NH3 35.2 45.5 34.9 Histidine 63.4 58.3 62.9 Arginine 164.5 183.6 183.5 Proline 49.6 98.2 155.9 system 1,529.2 1,701.9 1.887.1

Analysis results of amino acids corresponding to 18 kinds of amino acid mixture standards Comparative Example 1 1,529 ppm in the white rice test zone, Comparative Example 2 1,701 ppm in the wheat test zone, Example 1 18888 ppm in the malt test bed, white rice was detected While similarly detected in the test and wheat test, 1,887.1ppm was detected in Example 1 malt experiment, and about 180-350ppm amino acids were detected in comparison with Comparative Example 1 and Comparative Example 2. As described in the analysis results, it was determined that the glycation effect of the protein content is relatively high or the maltization of malt was relatively faster than that of white rice and wheat flour test using immigration.

Sexualism sensory evaluation Analysis item Test Remarks Comparative Example 1
(Baekku Test District) Comparative Example 2
(Wheat Test Zone) Example 1
(Clothing test zone) Color 4.5 4.3 4.7 Scent 4.6 4.5 4.6 Flavor 4.6 4.6 4.7 Comprehensive likelihood 4.6 4.5 4.7

* Test location: Sensory test room (room temperature 20, relative humidity 60%)

* Evaluator: 6 experts who have been in liquor analysis for over 10 years * Evaluation method: 5 points

  In color selection, Comparative Example 1 white soup test was light pale, Comparative Example 2 wheat test was relatively dark gray, and Example 1 malt test was light yellow. In the case of using a yellow fermentation agent, it was judged that the difference in color selection would be very slight when it was prepared by adding thick water and additives after compression filtration.

The fertilizer using the malt as a fermentation agent after pressing filtration and retained the unique color (usually beer color) coming out from the malt even after the addition of thick water and additives, put the appropriate amount of artificial color caramel like conventional seasoning It was found that the process can be shortened here by not needing the color of seasoning. In the fragrance, the white rice test zone showed the odor caused by the addition of alcohol during the saccharification process, and the rich and mysterious scent peculiar to the yellow kingdom. The white rice Mirin scent with the same aroma as rice water from the rice and white rice showed the same flavor as the wheat rice test, but the malt test, the main test of the present invention, some onion flavor and mulberry leaf extract The rich and mysterious aromas of each raw material such as the scent of the grass and the water of rice water from the wraps appeared. Standing, I could see that there was no mildew scent.

In the flavor, the Baekguk Test Zone showed the light taste of the existing white rice mirin, which combines the taste of alcohol due to the addition of alcohol in the saccharification process, the rich and mysterious taste of Baekguk, and the rice water derived from rice. In the test zone, it was confirmed that the taste of fermentation agent and each raw material was well represented by the taste of mild rice with mild malt taste.

Comparative Example 1 White rice test, Comparative Example 2 The results of the sensory evaluation of the aroma and flavor of the wheat test, the difference in the quality of each test was insignificant, but in Example 1 malt test, mulberry leaves and malt specific taste and aroma The characteristics of seasoned sake were well reflected by the characteristic of onion.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (5)

Manufacturing method of functional seasoning using wrap and malt, comprising the following steps:
(a) crushing after washing and dipping the wrapped material, and liquefying at 80 ~ 100 ℃ by adding a liquefied enzyme and water to prepare a liquefied liquid; And
(b) adding malt, spirits, mulberry leaf extract and onion juice to the liquefied liquid and saccharified at 20 ~ 30 ℃ for 20 to 50 days to complete the seasoning.
The method of claim 1, wherein the liquefied enzyme is α-amylase.
The method of claim 1, further comprising adding a glycosylating agent in step (b).
The method of claim 3, wherein the glycosylase is β-amylase.
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