KR101268184B1 - Manufacturing Method Traditional Brewed Alcoholic Beverage - Google Patents

Abstract

The present invention is a raw material washing and immersion step of washing the glutinous rice 4 to 6 hours after immersion in water to prepare for 4 to 6 hours dehydration; Grind the prepared glutinous rice, and add the water and Takju purified enzyme to prepare the porridge and then the porridge production step of cooling to room temperature; Flour nuruk, yeast solution, lactic acid is added to the cooled porridge, fermented at 23 ℃ for 72 hours to prepare a cast hair and then cooled to 5 ℃; 1 step immersion step of fermented for 3 days (72 hours) by adding a gourd rice, water, flour malt, Takju purified enzyme, prepared by the glutinous rice cooked with the cooked rice, and stirred at 25 ° C for 12 hours; It relates to a traditional fermented liquor manufacturing method comprising; a two-stage immersion step of fermented for 12 days (288 hours) at 25 ° C. by adding Godu rice, water, and refined tablets made with glutinous rice, which was added to the sweetened rice wine. .

Description

Manufacturing Method Traditional Brewed Alcoholic Beverage

The present invention relates to a method for producing traditional fermented liquor, specifically, a method for preparing traditional fermented liquor through raw material washing and soaking step, porridge manufacturing step, coriander preparation step, one-stage immersion step, two-stage immersion step, clarification and refrigeration step. It is about.

Fermented liquor, a traditional Korean liquor, is a kind of fermented beverage in which carbohydrates are broken down by microorganisms to produce various components such as alcohol. do.

Medicine and Takju as fermented liquor are traditionally produced in parallel fermentation using grains and yeast, and it is called makgeolli or Takju after brewing sifting after brewing. .

In general, after soaking, the raw material is decomposed and fermented by enzymatic action by microorganisms in the yeast, and the alcohol concentration is 12-15%. When this is filtered, water is added to prepare a alcoholic beverage having 6-8% alcohol concentration. Takju contains nutrients such as vitamin B group, essential amino acids lysine, leucine, glutamic acid, proline and glutathion, which are rich in nutrition. Organic acids involved in acidity are effective in quenching thirst and smoothing metabolism.

The liquor of our country has been poorly studied for the industrialization of traditionalism and traditional liquor since it was not allowed to be freely manufactured for over 100 years. However, due to the recent trend of globalization of Korean culture and the influence of the Korean Wave, there has been a growing interest in traditional folk liquor at home and abroad, and efforts have been made to restore folk liquor.

Existing traditional fermented liquor has no oral or home-brewed standardized manufacturing methods, and there is no individual consideration of the taste, aroma, color, and nutritional expressions that determine the taste and flavor of traditional fermented liquor, ensuring a single taste and shelf life. It is difficult to manufacture traditionalism.

In order to solve the above problems, the present invention has an object to provide a standardized manufacturing method of the traditional fermented wine is a constant taste, aroma, color and the like.

In addition, an object of the present invention is to provide a method for preparing traditional fermented wine which can express improved taste, aroma, color and nutrition than traditional fermented wine.

In order to achieve the above object, in the present invention, the raw material washing and immersion step of washing the glutinous rice to be dehydrated for 4-6 hours after immersion in water for 4-6 hours; Grind the prepared glutinous rice, and add the water and Takju purified enzyme to prepare the porridge and then the porridge production step of cooling to room temperature; Flour nuruk, yeast solution, lactic acid is added to the cooled porridge, fermented at 23 ℃ for 72 hours to prepare a cast hair and then cooled to 5 ℃; 1 step immersion step of fermented for 3 days (72 hours) by adding a gourd rice, water, flour malt, Takju purified enzyme, prepared by the glutinous rice cooked with the cooked rice, and stirred at 25 ° C for 12 hours; It provides a traditional fermented liquor manufacturing method comprising; a two-stage immersion step of fermented at 25 ℃ for 12 days (288 hours) by adding Godu rice, water, Takju purified enzyme prepared in the glutinous rice, steamed in one step soaked .

At this time, the porridge manufacturing step is prepared by adding a tablet enzyme for Takju 0.13 ~ 0.17 parts by weight based on 400g of crushed glutinous rice, 800mL of water, 100 parts by weight of glutinous rice, the main hair manufacturing step is based on the prepared porridge 1.2kg, It is prepared by adding lactic acid, which contains 0.3-0.7% by weight to 400g of wheat yeast, 50mL of yeast solution, and 100% by weight of hair.

In addition, the one-stage immersion step is produced per 1L of the prepared rice wine, cooked glutinous rice 2kg with gourd rice, water 2.6L, wheat flour yeast based on 100 parts by weight of glutinous rice, 0.13 ~ 0.17 parts by weight for takju Prepared by the addition of purified enzyme, wherein the two-stage immersion step is 5.8kg per 1 soaked glutinous rice, 8kg of cooked glutinous rice made with soybean rice, 12L of water, 100 parts by weight of glutinous rice 0.2 ~ 0.4 parts by weight of tablet enzyme for Takju It is prepared by adding. At this time, Saccharomyces cerevisiae KCCM 32021 is used as the yeast solution in the step of preparing the main hair.

In addition, the wheat flour yeast added in the step of preparing the main hair is sterilized by high-pressure steam at 110 ℃ for 15 minutes by adding 30 parts by weight of purified water to 100 parts by weight of wheat flour, 30 ℃ without molding the strain prepared in (seed koji) After primary culture at 24 hours, the primary cultured flour yeast was molded and then secondary cultured at 30 ° C. and humidity at 85% for 48 hours, and dried at 30 ° C. to have a water content of 9-11%.

In addition, the step immersed in two stages quenched by centrifugation for 30 minutes at 3000rpm, and further comprises a clarification and refrigeration step of refrigeration at 1 ~ 5 ℃, bottling step sterilization step of heat treatment at 80 ℃ in a bath 10 minutes It includes more.

In particular, in the one-stage immersion step, the two-stage immersion step, the soybean rice is prepared to include 70 to 75% by weight, 25 to 30% by weight of glutinous rice based on 100% by weight.

Traditional fermented liquor manufacturing method of the present invention provides a standardized manufacturing method has a certain advantage, such as taste, flavor, color, etc. of traditional fermented liquor.

In addition, an object of the present invention is to provide a method for preparing traditional fermented wine which can express improved taste, aroma, color and nutrition than traditional fermented wine.

Figure 1 is a schematic flow chart showing a traditional fermented liquor manufacturing sequence of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, various modifications that can be substituted for them at the time of the present application It should be understood that there may be equivalents and variations.

In the present invention, as shown in Figure 1 through the raw material washing and immersing step, porridge manufacturing step, casting step manufacturing step, one-stage immersion step, two-stage immersion step, clarification and refrigeration step to prepare a traditional fermented wine.

Raw material washing and dipping step

First, wash 400g of glutinous rice, a traditional fermented wine, and soak it in water for 4-6 hours, and then drain the water for 4-6 hours.

Porridge manufacturing steps

400 g of glutinous rice, which has been washed and immersed, is pulverized, and rice porridge is prepared by adding 0.13 to 0.17 parts of saccharifying agent based on 800 mL of water and 100 parts by weight of glutinous rice, and cooled until the same as room temperature, wherein the saccharifying agent is glutinous rice. It is preferable to add 0.15 parts by weight (0.6 g per 400 g of glutinous rice) based on 100 parts by weight.

The saccharifying agent may be rice koji (koji, soup) and corn starch koji and Takju tablet enzyme, yeast, but the highest alcohol content when using Takju tablet enzyme, based on the flavor, color, taste In the sensory evaluation result, the best score was obtained. Therefore, it is preferable to use Takju purified enzyme as a saccharifying agent.

Table 1 below shows the alcohol content and sensory evaluation results according to the types of saccharifying agents.

division Alcohol(%) incense color flavor Rice koji 16.01 3.9 4.0 4.0 Corn starch koji 15.84 3.9 3.9 3.8 Takju purified enzyme 16.12 4.1 4.1 4.2 yeast 15.97 4.0 4.0 4.1

The Takju purified enzyme has a titer of 15,000 SP / g, the component is 6% by weight of enzyme powder 1 (national purified enzyme, glycosylation potency 100,000sp), 18% by weight of enzyme powder 2 (national glucoamylase, 50,000 g of glycosylation potency). 20 wt% calcium sulfate, 56 wt% calcium carbonate.

Main hair manufacturing steps

After cooling the porridge, lactic acid was added to 400 g of wheat yeast, 50 mL of yeast (Saccharomyces SP 32021) solution, and 0.3 to 0.7% by weight per 100% by weight of fermented rice, followed by fermentation at 23 ° C. for 3 days. Use it while. At this time, the lactic acid is preferably 0.5% by weight per 100% by weight of the main hair.

The wheat flour yeast was added to 100 parts by weight of wheat flour and 30 parts by weight of purified water and autoclaved at 110 ° C. for 15 minutes, and finally (seed koji) Aspergillus kawachii KCCM 32819, Aspergillus niger KCCM 32005, Rhizopus japonicus KCCM 11604, Rhizopus One of oryzae KCCM 11272, Rhizopus oryzae KCCM 11273, Rhizopus oryzae KCCM 11276, Mucor rouxii KCCM 60148 was inoculated alone and incubated for 24 hours at 30 ° C without molding. After the first cultured wheat flour Nuruk was incubated for 2 hours at 30 ℃, 85% humidity for 48 hours and then dried to 30% moisture content of about 10% (9 ~ 11%).

Table 2 below is for the top four strains as a result of measuring the glycosylation power of each strain.

Strain name Glucose Power (SP / g) Rhizopus oryzae KCCM 11272 3647.72 Rhizopus japonicus KCCM 11604 3551.90 Rhizopus oryzae KCCM 11273 3287.86 Rhizopus oryzae KCCM 11276 2832.78

In addition, the liquefaction power of yeast can be determined by the activity of a-amylase, which acts as a liquefaction agent of starch. The activity of yeast prepared by Rhizopus japonicus KCCM 11604 is the highest.

The yeast solution added during the preparation of the main hair is used by incubating at a certain ratio after mixing 100 g of rice and 150 mL of water, which is added to 50 g of leaven, and it is preferable to use Saccharomyces cerevisiae KCCM 32021. Yeasts such as Saccharomyces cerevisiae KCCM 32021, Saccharomyces cerevisiae KCCM 11306, Saccharomyces kluyveri, Takju yeast, Saccharomyces bayanus, Saccharomyces fumivin, Saccharomyces cerevisiae KCCM 11290 were added during fermentation and fermentation at 20 ° C. The best results were obtained by immersion with Saccharomyces cerevisiae KCCM 32021 in the changes of acidity, acidity, reducing sugar content, alcohol content, and sensory evaluation (flavor, color, taste). Specifically, pH was highest in Saccharomyces cerevisiae KCCM 32021 at 4.2 on the 12th day after soaking, and total acid content was the highest at 0.93%, and the lowest content of reducing sugar was 3.07-4.2% in Saccharomyces cerevisiae KCCM 32021. The final alcohol content was highest in Saccharomyces cerevisiae KCCM 32021 (18.5%), and sensory evaluation showed that the score of the mother-in-law dipped in Saccharomyces cerevisiae KCCM 32021 was high in aroma, color and taste.

The lactic acid also changes the fermentation characteristics of the main hair according to the concentration added to the main hair, in the present invention, 1 kg of ground crushed glutinous rice and 100 parts by weight of 100 wt. After cooling, 1 kg of wheat flour yeast and 125 mL of yeast solution (cultivation yeast, more than 40 billion yeasts per 100 g, Songcheon yeast) were added, and lactic acid was added in an amount of 0.3, 0.5, 0.7, and 1.0% by weight based on 100% by weight of the prepared yeast. To prepare a main hair to add the fermentation at 23 ℃ 8 days (192 hours).

If lactic acid is 0.3 wt% or less per 100 wt% of the mother's hair, the pH of the mother's hair decreases rapidly after 2 days (48 hours) and the total acid is maintained at a higher level than the time of injection, while the addition of 0.5 wt% or more of lactic acid immediately after soaking The total acid content at 8 days after fermentation is complete does not show a difference, and pH also has a stable value during the fermentation period because the pH is kept constant with a small decrease. In addition, the ethanol content is not affected by the concentration of lactic acid, and the sensory evaluation result shows that the preference of 0.5 wt% and 0.7 wt% added lactate is 0.5 ~ 100 wt% based on the results of traditional liquor. Preference is given to adding 0.7% by weight of lactic acid.

1st stage immersion stage

1kg of cooked rice prepared with 2kg of glutinous rice cooked with gourd rice, 2.6L of immersion water (water), 100-11 parts of glutinous rice, 9-11 parts by weight of wheat yeast, 0.13-0.17 parts by weight of Takju purified enzyme, The mixture is stirred at 25 ° C for 12 hours and fermented for 3 days. At this time, it is preferable to add 200g wheat flour yeast, 10 parts by weight of 100g glutinous rice (2kg), 3g of ethanol tablet enzyme of 0.15 parts by weight. In addition, the gourd rice is preferably manufactured to include 70 to 75% by weight, 25 to 30% by weight of glutinous rice.

2-stage immersion stage

Prepared glutinous rice (8 kg of glutinous rice weight) increased by the base of 5.8 kg of the soaked (soybean) in the first stage, made of gourd rice, 12-L of immersion water (water) and 0.2 to 0.4 parts by weight of Takju purified enzyme in 100 parts by weight of glutinous rice. Add and ferment at 25 ° C. for 12 days (288 hours). At this time, the Takju purified enzyme is preferably 24g of 0.3 parts by weight to 100 parts by weight of the glutinous rice. In addition, the gourd rice is preferably manufactured to include 70 to 75% by weight, 25 to 30% by weight of glutinous rice.

Clarification and Refrigeration Steps

After centrifugation and clarification for 30 minutes at 3000rpm in two stage immersion, and refrigerated at 1 ~ 5 ℃.

Hereinafter, the fermentation characteristics and sensory evaluation results of traditional liquors according to the production method of the modified liquor prepared according to the present invention and the circumference without using the turmeric enzyme, wheat flour yeast and yeast solution are compared.

(Comparative Example-Wonju)

Add 400g of crushed glutinous rice and 800mL of water to make porridge, and then cool it, add 400g of flour nuruk, ferment at 25 ℃ for 3 days, and use it as the main hair while keeping it at 5 ℃. 1L of jujuma prepared as described above, steamed glutinous rice (weight 2kg), immersion water 2.6L, 100 parts of glutinous rice is added 10 parts by weight of wheat flour koji and stirred at 25 ° C. for 12 hours to ferment for 3 days. . Prepared by adding 1L of glutinous rice (8 kg in weight) and dipping water 12L and adding fermentation at 25 ℃ for 12 days (288 hours).

(Example-modified liquor)

400 g of ground glutinous rice, 800 mL of water and 0.15 parts by weight of Takju purified enzyme were added to 100 parts by weight of glutinous rice to make porridge, and then cooled and 400 g of wheat yeast, cultured yeast solution (Saccharomyces cerevisiae KCCM 32021), 50 mL Lactic acid is added to contain 0.5% by weight, fermented at 25 ° C. for 3 days (72 hours), and stored at 5 ° C. to be used as main hair. Per 1L of the prepared jeju, 2kg of cooked glutinous rice, dipping water 2.6L, 100 parts by weight of glutinous rice based on 10 parts by weight of wheat yeast, 0.15 parts by weight of purified tablet enzyme was added and stirred at 25 ° C for 12 hours It is immersed in 1 stage by fermentation for 3 days. 8 kg of glutinous rice, steamed water 12L, and 100 parts of glutinous rice, 0.3 parts by weight of Takju purified enzyme were added to the first step soaked rice wine, and fermented at 25 ° C. for 12 days (288 hours).

(Fermentation characteristics comparison)

pH

The pH change during the fermentation of traditional liquor is shown in Graph 1. On the second day of fermentation, the pH was 4.3 to 4.4 and on the sixth day of fermentation, the pH of all the sample spheres decreased to 3.6 to 3.7, showing a tendency to slowly decrease all the sample spheres.

<Graph 1. pH change during fermentation period>

A: Wonju, B: Improved

-Acidity

The total change in traditionalism is shown in Graph 2. The total acid content was 0.45 ~ 0.47% on the 2nd day of immersion and rapidly increased to 0.86 ~ 0.87% on the 6th day of fermentation. After 10 days of fermentation, total acid content did not change significantly and there was no significant difference between samples.

<Graph 2. Total Acid Changes during Fermentation>

A: Wonju, B: Improved

-Reducing sugar content

Changes in reducing sugar content in traditional stocks are shown in Graph 3. On the 2nd day of fermentation, it is 14.92 ~ 15.06%, but it decreases sharply until the 6th day of fermentation, which is 6.26 ~ 6.54%. After 8 days of fermentation, it is slightly decreased, and it is 4.70 ~ 4.94% at 12 days after fermentation.

<Graph 3. Reducing Sugar Contents during Fermentation>

A: Wonju, B: Improved

Alcohol content

Traditional alcohol content changes are shown in graph 4. On the 2nd day of fermentation, it is 6.84 ~ 7.04% and it increases rapidly until 6 days and shows 14.26 ~ 14.53%. After 8 days of fermentation, the increase slowed down, and the final alcohol content was found to be 15.44 ~ 15.71% at 12 days after fermentation. The increase in alcohol concentration is consistent with the decreasing tendency of reducing sugar content.

<Graph 4. Alcohol Content Changes During Fermentation>

A: Wonju, B: Improved

Free sugar content

The free sugar content of traditional wines is shown in Table 3. Free sugars found in traditional liquor appear as glucose and maltose. The glucose and maltose contents of the columnar were 387.51 mg% and 36.43 mg%, respectively, and the glucose and maltose content of modified strains were 401.21 mg% and 24.73 mg%, respectively. The total free sugar content was 423.94 mg% and 425.94 mg%, respectively. see.

division Won-ju Refinement glucose 387.51 401.21 Maltose 36.43 24.73 Per total 423.94 425.94

(mg%)

-Organic acid content

As shown in Table 4, only the lactic acid was detected, and the content of the traditional liquor was 132.42 mg% and the modified liquor was 147.65 mg%, indicating that the modified liquor increased by 11.5%.

Organic acid Won-ju Refinement Lactic acid 132.42 147.65

(mg%)

-Aroma content

As a result of traditional fragrance component analysis, 9 kinds of fragrance components were detected as shown in Table 5. The main fragrance components are mainly alcohol components such as iso-amylalcohol, 1, 3-propanediol and iso-Butyl alcohol. .

division Won-ju Refinement Acetic acid 6.84 8.22 Ethyl ester 3.26 7.73 iso-Butyl alcohol 11.08 6.85 1, 3-Propanediol 21.67 17.94 iso-amylalcohol 47.02 53.37 Butanoic acid 3.25 0.73 1-Butanol 4.31 2.36 2-Methyl alcohol 2.18 2.71 Unknown 0.39 0.09

(area%)

( Sensory Evaluation of Traditional Wine )

The results of traditionalism sensory evaluation are shown in Table 6. In terms of aroma and taste, modified liquors were 4.0 and 4.1, respectively. Looking at the overall acceptability, improved stock prices are 4.1, higher than Won 3.9.

division
Likelihood incense color flavor Comprehensive preference map Won-ju 3.8 3.9 3.9 3.9 Refinement 4.0 3.9 4.1 4.1

Traditional liquor is bottled after clarification and refrigeration and sterilized in a bath. The results of experiments on the sterilization effect of microorganisms according to the treatment temperature and time of traditional liquor are shown in Tables 7 and 8. In Tables 7 and 8, the bacteria of the untreated heat-treated bacterium were 7.2 × 0 ⁵ CFU /, the lactic acid bacteria were 1.3 × 10 ⁶ CFU /, and the yeast was 8.1 × 10 ⁵ CFU /.

Specifically, as a result of experiments on the sterilization effect of microorganisms according to the treatment temperature and time of traditional liquor, the microbial sterilization effect according to the treatment temperature was slightly different for each sample, but the bacteria were generally at 80 ℃ and the lactic acid bacteria and yeast at 60 ℃. It has a bactericidal effect. In addition, when looking at the sterilization effect of the microorganism by time, the bactericidal effect is shown after 30 minutes at 70 ℃, 10 minutes at 80 ℃, lactic acid bacteria after 10 minutes at 60 ℃ ℃, yeast 60 to 15 minutes after . Therefore, the overall microbial sterilization effect according to the treatment temperature and time is the most preferable method of heat treatment for 10 minutes at 80 ℃ showing the bactericidal effect of bacteria, lactic acid bacteria and yeast.

microbe

Control
(No treatment) Heating temperature (℃), time (minutes) 60 ° C 70 ℃ 5 minutes 10 minutes 15 minutes 20 minutes 30 minutes 5 minutes 10 minutes 15 minutes Germ 7.2 × 10 ⁵ 6.5 × 10 ⁵ 3.2 × 10 ⁵ 7.3 × 10 ⁴ 1.5 × 10 ³ 4.2 × 10 ¹ 6.8 × 10 ³ 1.1 x 10 ³ 2.2 × 10 ² Lactic acid bacteria 1.3 × 10 ⁶ 5.7 × 10 ² 2.8 × 10 ¹ - - - - - - leaven 8.1 × 10 ⁵ 3.1 x 10 ³ 1.9 × 10 ¹ - - - - - -

microbe
Heating temperature (℃), time (minutes) 70 ℃ 80 ℃ 90 ° C 100 ℃ 20 minutes 30 minutes 5 minutes 10 minutes 15 minutes 20 minutes 30 minutes 5 minutes 10 minutes 15 minutes 20 minutes 30 minutes 5 minutes 10 minutes 20 minutes Germ 1.8 × 10 ¹ - 2.1 × 10 ¹ - - - - - - - - - - - - Lactic acid bacteria - - - - - - - - - - - - - - - leaven - - - - - - - - - - - - - - -

On the other hand, as a result of chromaticity measurement according to the sterilization treatment temperature and time of traditional wine, the brightness tends to decrease as the temperature increases to 60 ~ 100 ℃, and the redness and yellowness tend to increase slightly as the temperature increases. Sensory Evaluation Results of Traditional Wines Sterilized with Different Treatment Temperatures and Times The results of sensory evaluation by treatment temperature showed no significant differences in the temperature increase, and taste and odor did not drop significantly up to 80 ℃, but up to 90 ~ 100 ℃. Heat-treated traditional liquor is significantly lower in taste and smell than raw liquor, resulting in a stronger bitter and poisonous smell.

Claims (10)

Washing and dipping the glutinous rice and then immersing in water for 4-6 hours and then dehydrating for 4-6 hours;
Grind the prepared glutinous rice, and add the water and Takju purified enzyme to prepare the porridge and then the porridge production step of cooling to room temperature;
Flour nuruk, yeast solution, lactic acid is added to the cooled porridge, fermented at 23 ℃ for 72 hours to prepare a cast hair and then cooled to 5 ℃;
Per 1L of the prepared jujube, 2kg of cooked glutinous rice was prepared with gourd rice, 2.6L of water and 9-11 parts by weight of wheat flour malt, 0.13-0.17 parts by weight of purified tablet enzyme, based on 100 parts by weight of glutinous rice, and 25 ° C. 1 step immersion step of fermentation for 3 days (72 hours) by stirring at intervals of 12 hours;
5.8kg per 1 soaked rice wine, 8kg of cooked glutinous rice made with gourd rice, 12L of water, 100 parts of glutinous rice, 0.2 ~ 0.4 parts by weight of Takju purified enzyme and fermented at 25 ℃ for 12 days (288 hours) Two stage immersion step to make;
Traditional fermented liquor manufacturing method comprising a.
The method of claim 1,
The porridge manufacturing step
400 g of ground glutinous rice, 800mL of water, 0.13 ~ 0.17 parts by weight based on 100 parts by weight of glutinous rice, the traditional fermented liquor manufacturing method characterized in that the production by adding the purified enzyme.
The method of claim 1,
The main hair manufacturing step
Based on the 1.2kg of the prepared porridge, 400g wheat flour yeast, 50mL yeast solution, 100% by weight of lactic acid containing 0.3 ~ 0.7% by weight is added to prepare a traditional fermented liquor manufacturing method.
delete delete The method of claim 1,
The yeast liquor added in the step of preparing the main fermentation method of Saccharomyces cerevisiae KCCM 32021 characterized in that the production method.
The method of claim 1,
The wheat flour yeast added in the step of preparing the main hair is sterilized by autoclaving at 110 ° C. for 15 minutes by adding 30 parts by weight of purified water to 100 parts by weight of wheat flour,
Strains prepared as seed koji were firstly incubated at 30 ° C. for 24 hours without molding,
After molding the first cultured wheat flour yeast second culture for 48 hours at 30 ℃, 85% humidity,
Traditional fermented liquor manufacturing method characterized in that the dried to produce a water content of 9 ~ 11% at 30 ℃.
The method of claim 1,
After centrifuging and quenching the two-stage dipped soot at 3000 rpm for 30 minutes, the traditional fermented liquor manufacturing method further comprises the clarification and refrigeration step of refrigeration at 1 ~ 5 ℃.
The method of claim 1,
Traditionally fermented liquor manufacturing method further comprises a sterilization step of heat-treating 10 minutes at 80 ℃ in a heated bath.
The method of claim 1,
In the first stage immersion step, the second stage immersion step,
The gourd rice is a traditional fermented liquor manufacturing method, characterized in that the glutinous rice 70 ~ 75% by weight, 25 ~ 30% by weight based on 100% by weight.

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