KR101412061B1 - Korea rice wine containg dadish extraction and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to traditional liquor containing a radish juice and a method for manufacturing the same. The method for manufacturing traditional liquor in a raw rice wine form containing a radish juice comprises the steps of: growing after soaking rice and cooling to ferment by putting a yeast; cutting after washing a radish, drying, hydrating by putting water, and juicing; and putting water in, growing, cooling, and mixing by putting water and a fermented product of a first step, putting the radish juice, fermenting, primary filtering, putting the radish juice, secondary filtering, hydrating by putting extra materials, and manufacturing a radish juice raw rice wine. According to the present invention, a high consumer preference and a useful radish juice to a human body can be easily drunk at the same time.

Description

TECHNICAL FIELD The present invention relates to a Korean traditional rice liquor,

The present invention relates to a traditional liquor containing no-juice and a method for producing the same, and more particularly, to a conventional liquor containing no-juice, which can easily take a juice useful for a human body by lowering the essence of the juice- .

Liquor has been created and developed with the civilization of mankind, and it is divided into various categories according to its manufacturing method and materials.

Many countries around the world have created mainstream products suitable for the natural environment of the country, and accordingly, the mainstream culture of each country has been established and developed and boasts of their taste and taste.

Since the Edo period in Korea, there have been liquor traditionally kept secrets. In the Joseon Dynasty, hundreds of kinds of liquor have been produced, which added to the life of the ancestors.

Such a mainstream can be classified into a fermented wine, a distilled wine, and a hybrid wine according to the manufacturing method.

Among them, beer, wine, sake, makgeolli, etc. are fermented, and they are fermented with raw sugar solution or sugar-containing material of cereals containing starch, and they are left intact or filtered.

According to the fermentation type, the fermented soybean can be divided into a single fermented fermented soybean and a mixed fermented fermented soybean. Especially, the fermented fermented soybean is fermented by fermenting the starch raw material with saccharification. The fermentation process is distinguished and the process is carried out. Saccharification and fermentation are performed simultaneously like rice wine.

In particular, makgeolli refers to a unique drink made by fermenting glutinous rice, rice, barley, flour, etc. with fermented yeast and water. According to various experiments, it is known that it is effective in preventing cancer, recovering damaged liver tissue and resolving menopausal disorders. And there are many raw yeast, cirrhosis, prevention of fatty liver, as well as various active ingredients are said to be rich in nutrients.

It has also been found that ethyl carbamate, which is a problematic carcinogen in foreign liquor, is present in Korean traditional liquor at all, or contains only a very small amount of harmful standards.

However, the conventional method for producing traditional liquor has a problem that the quality of the liquor deteriorates, and the taste and flavor are deteriorated.

Therefore, various studies on makgeolli including natural ingredients that enhance the taste and aroma of traditional Korean liquor have been carried out.

Korean Priority Patent No. 10-0761367 "Mainstream of starch raw material using jujube and method for producing the same"

However, the above-mentioned fruit juice used in the preceding process is merely added as a raw juice, and the inherent sulfur compounds are present in the fruit juice itself. If the juice is used as it is as a herbal medicine, .

In order to solve the above problems, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a novel, We want to offer traditional liquor.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In the conventional method of preparing rice wine of the present invention, rice wine is prepared by adding 2 L of water per 1.5 kg of raw rice, watering for 12 to 24 hours, heating at 100 to 120 ° C. for 30 to 40 minutes, After the addition of 500 g of koji per 2.1 kg of rice, the mixture was mixed with 6 L of water and fermented at 20 to 24 ° C for 48 to 72 hours to prepare a master. Dried at 35 to 45 ° C for 24 to 48 hours, then added with 1.9 L of water per 100 g of dried and dried powder, hydrated, and then juice it to prepare a juice having a sugar content of 5.0 brix ° And 6 liters of water per 4.5 kg of the raw rice, the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed, 200 ~ 500ml of non-fermented milk was added and fermented at 20 ~ 24 ℃ for 3 ~ 7 days. Then, the mixture was firstly filtered with a filter having a size of 20 ~ 40mesh. Then, 200 ~ 500 ml of the fermented juice was added, Filtrating, adding a tempering material, and then hydrolyzing to prepare a juice-makuk wine having an alcohol content of 8% (v / v ethyl alcohol).

8 kg of the fruit juice was washed with water and then cut. The juice was dried at 35 to 45 ° C for 24 to 48 hours, then roasted at 135 to 180 ° C for 3 to 5 minutes, and then expanded at 0.4 to 0.8 kgf / cm ² 7.6 L of water is added per 400 g of this swollen product, and the product is further extracted at 70 to 85 ° C for 10 to 30 minutes.

The above-mentioned tempering material is characterized by being composed of microcrystalline cellulose, sucralose, juice, carboxymethyl celluose (C.M.C., acid resistance), citric acid, and purified water.

Another conventional method for preparing a traditional wine of the present invention is a method for preparing a traditional wine of the present invention in the form of a rice wine, which comprises adding 2 L of water per 1.5 kg of the raw rice, watering the mixture for 12 to 24 hours, adding the mixture at 100 to 120 ° C for 30 to 40 minutes After cooling, 500 g of koji is added to 2.1 kg of the rice, and 6 liters of water is added to fermentation at 20 to 24 ° C for 48 to 72 hours to prepare a master. Dried at 35 to 45 ° C for 24 to 48 hours, then added with 1.9 L of water per 100 g of dried and dried powder, hydrated, and then juice it to prepare a juice having a sugar content of 5.0 brix ° And 6 liters of water per 4.5 kg of the raw rice, the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed, 200 ~ 500ml of non-fermented milk was added and fermented at 20 ~ 24 ℃ for 3 ~ 7 days. Then, the mixture was firstly filtered with a filter having a size of 20 ~ 40mesh. Then, 200 ~ 500 ml of the fermented juice was added, After filtration, it is cooled at 0 ~ 4 ℃ for 3 ~ 5 days, and solid matter is precipitated. After sterilization filtering by 0.2㎛ or less, it is sterilized and then the crude material is added so that the alcohol content is 16% (v / v ethyl alcohol) And a step of preparing an uncooked chewing gum.

The above-mentioned tempering material is characterized by consisting of sucralose, jujube, citric acid and purified water.

The traditional juice containing the juice of the present invention is prepared by the above-mentioned preparation method and is prepared by the above-mentioned preparation method using 16% (v / v ethyl alcohol) Of the alcohol content.

According to the present invention, there is provided a traditional liquor containing a fruit juice which has a high consumer preference by lowering the essence of the juice and lowering the sensual characteristics, and at the same time being able to take a juice useful for the human body.

In addition, there is no waste that is produced during the manufacturing process because unnecessary whitening is not produced, which is economically suitable.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.

The terms, techniques, and the like described in this specification are used in the meaning commonly used in the technical field to which the present invention belongs, unless otherwise specified.

Hereinafter, the present invention will be described in detail.

Raphanus sativus L. , the main ingredient of the present invention, belongs to Cruciferae, and its roots contain a unique pungent ingredient and starch degrading enzymes such as amylase, glycosidase and ascorbic acid. It has been proven to be effective for dyspepsia, sputum and cough since ancient times. It has also been shown to have various beneficial effects and has been widely used not only as food but also as a medicament.

In fact, it is known that medicinal hernia nappa recorded in Donguibogam is radish, and radish acts on the menopause and the stomach, promotes digestion, has a tonic effect, detoxifies and releases poison,

In addition, it is known that it helps metabolism, promotes blood circulation, prevents and resolves hypertension, chronic bronchitis, diabetes, cerebral hemorrhage, cold stamina and neuralgia.

In addition to a variety of digestive enzymes such as amylase (diastase) and glycosidase, enzymes, enzymes that decompose urea to form ammonia, and catalase that degrades hydrogen peroxide that is harmful to the body are abundant, and vitamins B and C Of nutrients, dietary fiber and water are very rich in components that sweeten the sugar and contains glucose.

It has been found that various kinds of glucosinolates are present in these radishes, so that the decomposition products of them are irritating or bitter. However, there is a problem that it is difficult to use it as a food material due to the unpleasant odor caused by the sulfur compound and the pungent taste component contained in the radish.

Accordingly, the inventor of the present invention has conducted several studies to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by using the juice of the present invention, It is possible to produce wastes and thus produce traditional wines which are economically suitable and have high consumer preference.

Hereinafter, a method for producing a traditional juice containing a juice of the present invention will be described as follows.

1. Immersion phase

Breastmilk means to produce yeast by fermenting yeast after breeding the raw materials for casting, and yeast is used as a kind of enzyme which can saccharify starch.

In the present invention, 2 liters of water is added per 1.5 kg of the raw rice, and the rice is soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 500 g of sugar yeast are mixed and mixed with 6 L of water and fermented at 20 to 24 ° C for 48 to 72 hours to prepare mastermix.

In particular, it is preferable to use white rice among rice, and instead of white rice, grains selected from the group consisting of rice, wheat, sorghum, oats, rice, brown rice, glutinous rice and mixtures thereof may be used.

Nuruk is a fermenting agent used to make liquor, which is a kind of fungus that grows into cereals with an enzyme that makes the liquor.

According to the color of the yeast mold, there are Hwangguk-gyun, black germ, and red ginseng, which are mainly used for makgeolli and yakju.

The yeast used in the present invention is produced by propagating yeast, yeast and other fungi such as the enzyme contained in the raw grain itself and the genus Lyizophus (fungus) and Aspergillus (germ) It is good to use the product which is prepared by mixing 3 ~ 5: 1 of modified yeast, which has a lot of wild yeast, more than 1,200 of saccharification power and fermenting power, and a malt .

2. No-juice manufacturing step

Dried at 35 to 45 ° C for 24 to 48 hours and then added with 1.9 L of water per 100 g of dry matter and hydrated, and then juice to obtain a juice having a sugar content of 5.0 brix °.

The raw bean has 24.6 mg of glucose, 45% of total free sugar, 20.1 mg of fructose, and 9.1 mg of sucrose in that order. On the other hand, radish dried ("radish" (Hereinafter referred to as " malt liquor "), fructose was found to have a content of fructose of 207 mg%, 63.2% of total free sugars, 93.3 mg of glucose and 27 mg of sucrose.

This is because the sugar components contained in the raw material are not merely removed by water in the drying process but act to convert the storage material contained in the shaman to the sugar, The taste of the sugar becomes stronger.

The brix of brix, which normally indicates the concentration of sugar, is 5.8brix ° when juice is squeezed, and 5.0brix ° when juice is squeezed after juice is dried. Even though the amount of glucose and sucrose in the whole glass sugar is superior The sugar contained in the dry hydration liquid becomes more sweet.

In addition, in the case of dry hydration liquid, there is no unique odor and the sensory characteristics are higher. This is demonstrated by the following experimental example.

In another method of the present invention, after 8 kg of water is washed with water, it is cut, dried at 35 to 45 ° C. for 24 to 48 hours, then roasted at 135 to 180 ° C. for 3 to 5 minutes and then roasted at 0.4 to 0.8 kgf / ² , and 7.6 L of water per 400 g of the swollen material is extruded at 70 to 85 ° C for 10 to 30 minutes.

In other words, when the dry radish is expanded, swelling and luxation occur, and the tissue becomes porous and becomes porous. Maillard reaction occurs to generate browning and volatile substances such as formic acid, acetaldehyde, formaldehyde and glyoxal . When jujube juice is squeezed, the unique odor remains. On the other hand, when the juice is extracted after extracting the dry mist, the unique odor disappears and the fragrant flavor is displayed. This is demonstrated by the following experimental example.

3. Process of making non-sliced rice wine

1) Manufacture of rice wine in the form of rice wine

6 liters of water were added per 4.5 kg of raw rice, and the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed. ~ 500 ml, and fermented at 20 ~ 24 ℃ for 3 ~ 5 days, then filtered with a filter of 20 ~ 40 mesh size, and then 200 ~ 500 ml of the non-filtrate was added, followed by secondary filtration with a filter of 60 mesh size After that, the crude material is added and hydrolyzed to produce a rice wine having an alcohol content of 8% (v / v ethyl alcohol).

Here, the water is added by adding water until the alcohol content of the unripe rice wine is 8% (v / v ethyl alcohol).

As described above, the fermentation period of fermentation period is 3 to 5 days because the fermentation period of fermentation period is shortened because the fermentation period of fermentation period is shorter than that of ordinary makryolli High productivity can be obtained. It takes 3-4 days in summer and 5-7 days in winter.

In the present invention, microcrystalline cellulose, sucralose, sucrose, carboxymethyl cellulose (CMC), citric acid, citric acid, purified water and the like are used in the present invention in order to enhance the sensory enhancement. .

The microcrystalline cellulose and carboxymethyl cellulose (CMC) are commonly used as food stabilizers, and citric acid is commonly used as a substitute sweetener.

2) Manufacture of traditional liquor in the form of Yakju

6 liters of water were added per 4.5 kg of raw rice, and the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed. After 200 ~ 500 ml, it is fermented at 20 ~ 24 ℃ for 3 ~ 5 days. Then it is firstly filtered with a filter of 20 ~ 40 mesh size, then 200 ~ 500 ml of the above juice is added and then filtered with a filter of 60 mesh size. After cooling for 3 ~ 5 days at 0 ~ 4 ℃, the solids were precipitated and then sterilized by filtration with 0.2㎛ or less sterilization. Then, the crude material was added to the slurry to make a juice having an alcohol content of 16% (v / v ethyl alcohol) Makes a sake.

This also shortens the manufacturing time of the conventional caulking so that high productivity can be obtained in a short time, especially 7 ~ 10 days in the summer and 10 ~ 13 days in the winter.

The above-mentioned tempering material is characterized by consisting of sucralose, jujube, citric acid and purified water.

Hereinafter, the method for producing a conventional wine of the present invention having no juice will be described in more detail with reference to Examples and Experimental Examples, which do not limit the scope of the present invention.

<Example 1> Manufacture of makgeolli 1 containing no juice according to the present invention

1.5 kg of the raw rice was added to 2 liters of water, and the rice was soaked for 24 hours. The rice was heated at 110 ° C for 35 minutes and cooled to prepare 2.1 kg of rice.

500 g of koji (350 g of measuring yeast, 100 g of conventional koji, and 50 g of maltose) was added to 2.1 kg of the above-mentioned rice, mixed with 6 L of water and fermented at 20 ° C for 48 hours to prepare mastermix.

2 kg was purchased from the market, washed with water, cut into a size of 10 × 10 mm, dried at 40 ° C. for 48 hours, 1.9 L of water was added to 100 g of dry matter and hydrated, Were prepared and prepared.

4.5 kg of the raw rice was added to 6 liters of water, and the mixture was soaked for 24 hours. Then, the mixture was heated at 110 ° C for 35 minutes. After cooling, 12 liters of water and 8.1 kg of the prepared mother rats were mixed.

Then, 300 ml of the above-prepared juice was added, and the mixture was fermented at 20 ° C for 3 days. Then, the mixture was subjected to primary filtration with a filter having a size of 40 meshes. Then, 300 ml of the above-mentioned juice was added and then filtered with a filter having a size of 60 meshes.

Then, 19 liters (consisting of 4.1 grams of micro crystal cellulose, 5.33 grams of sucrose, 900 grams of the prepared juice, 2.5 grams of CMC (acid resistance), 3.093 grams of citric acid and the remaining purified water) 20 ℓ of water was added so that the content was 8% (v / v ethyl alcohol) to prepare a juicy rice wine 1 of the present invention having an alcohol content of 8% (v / v ethyl alcohol).

<Example 2> Manufacture of rice wine 2 containing no juice according to the present invention

8 kg of the used juice was purchased in the market, washed with water, cut into a size of 10 × 10 mm, dried at 40 ° C. for 48 hours, and then dried at 155 ° C. for 4 minutes After stirring, the mixture was pelletized under the condition of 0.6 kgf / cm ^2. Then, 400 g of the pellet was added to 7.6 L of water and extracted at 80 ° C for 20 minutes to prepare a juicy rice wine 2 of the present invention.

<Example 3> Preparation of Yakju 1 using the juice of the present invention

1.5 kg of the raw rice was added to 2 liters of water, and the rice was soaked for 24 hours. The rice was heated at 110 ° C for 35 minutes and cooled to prepare 2.1 kg of rice.

500 g of koji (350 g of measuring yeast, 100 g of conventional koji, and 50 g of maltose) was added to 2.1 kg of the above-mentioned rice, mixed with 6 L of water and fermented at 20 ° C for 48 hours to prepare mastermix.

2 kg was purchased from the market, washed with water, cut into a size of 10 × 10 mm, and dried at 40 ° C. for 48 hours. Then, 1.9 L of water was added to 100 g of the dry matter, which was hydrated. Was prepared and prepared.

4.5 kg of the raw rice was added to 6 liters of water, and the mixture was soaked for 24 hours. The mixture was heated at 110 DEG C for 35 minutes. After cooling, 12 liters of water and 8.1 kilograms of the prepared mother liquor were added and mixed.

Then, 300 ml of the above-prepared juice was added, followed by fermentation at 20 ° C for 4 days, followed by primary filtration with a filter having a size of 40 meshes. Then, 300 ml of the above-mentioned juice was added to the filtrate, followed by secondary filtration with a filter having a size of 60 mesh. After cooling for 4 days, solids were precipitated and sterilized by sterilization filtration below 0.2 μm.

Subsequently, 19 liters of the crude material (5.33 g of sucralose, 900 g of the above prepared juice, 3.093 g of citric acid, and the remaining purified water) was added and a juicy Yakju 1 of the present invention having an alcohol content of 16% (v / v ethyl alcohol) Respectively.

<Example 4> Preparation of Yakju 2 containing no juice according to the present invention

8 kg of the used juice was purchased in the market, washed with water, cut into a size of 10 × 10 mm, dried at 40 ° C. for 48 hours, and then dried at 155 ° C. for 4 minutes After roasting, the mixture was puffed under a condition of 0.6 kgf / cm ² , 7.6 L of water was added to 400 g of the puffed product, and the mixture was extracted at 80 ° C for 20 minutes to prepare Jujube 2 of the present invention.

&Lt; Comparative Example 1 > Production of makgeolli containing no juice

The makgeolli was prepared by using the juice prepared by the same method as in Example 1 except that the raw juice was directly fed through a juicer.

&Lt; Comparative Example 2 > Manufacture of Yakju containing no juice

The same method as in Example 3 was used except that the juice was used as a raw juice prepared by juicing the raw juice through a juicer.

<Experimental Example 1> Sensory evaluation

The sensory evaluation of the uncooked traditional beverages of Examples 1, 2, 3 and 4 and the uncooked traditional beverages of Comparative Examples 1 and 2 was carried out, and a conventional beverage sold in the market was prepared as a control.

The sensory evaluation was divided into taste, flavor, and preference, and was evaluated using the 9 point rating method.

In consideration of age and gender, a total of 30 men and women aged between 20 and 40 were selected for each age group.

division flavor incense Likelihood Example 1 8.8
(Sugar ratio 5.0 brix) 8.2 8.5 Example 2 8.0 8.6
(Fragrant incense) 8.4 Example 3 8.8
(Sugar ratio 5.0 brix) 8.5 8.6 Example 4 8.0 8.7
(Fragrant incense) 8.6 Comparative Example 1 7.0
(Sugar content 5.8 brix) 3.0
(Unpleasant incense of nature) 3.0 Comparative Example 2 7.2
(Sugar content 5.8 brix) 2.8
(Unpleasant incense of nature) 2.5 Control 4.2 4.5 4.0

* Sensory test value (9: very good, 0: very bad)

As shown in Table 1, it was confirmed that consumers who do not prefer traditional stocks as general regular stocks still have low preference in sensory evaluation due to the taste and flavor of traditional stocks, resulting in low general taste of consumers.

On the other hand, in the case of Examples 1, 2, 3 and 4 of the present invention, the juice-free traditional juice was easy to eat because it had almost no incense of juicy juice. In Examples 1 and 3, the brix degree was 5.0, I felt that even consumers who did not like makgeolli felt it was easy to eat. In particular, Examples 2 and 4 show that the fragrance is added to the fragrance and the overall preference is high.

On the other hand, in the case of Comparative Examples 1 and 2, the sweetness was less than that of Examples 1 and 3, but the unpleasant fragrance remained unchanged, Were less than those of the control.

Accordingly, the present invention can be used to lower the incense-free aroma and increase the sensory characteristics, thereby being able to have high consumer preference and at the same time being able to take advantage of the juice useful for the human body.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Examples and experiments may be implemented. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (8)

2 kg of water was added per 1.5 kg of the raw rice, and the mixture was soaked for 12 to 24 hours, and then heated at 100 to 120 ° C. for 30 to 40 minutes. The rice was then cooled to produce 500 mg of koji per 2.1 kg of rice And fermenting the mixture at 20 to 24 ° C for 48 to 72 hours to prepare a master;
Dried at 35 to 45 ° C for 24 to 48 hours and then added with 1.9 L of water per 100 g of dry matter and hydrated and then juiced to prepare a juice having a sugar content of 5.0 brix °,
6 liters of water were added per 4.5 kg of raw rice, and the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed. And then fermented at 20 to 24 ° C for 3 to 7 days. The mixture was firstly filtered through a filter having a size of 20 to 40 mesh, and then 200 to 500 ml of the above-mentioned uncooked juice was added, followed by secondary filtration with a filter having a size of 60 mesh Preparing a juice-making rice wine having an alcohol content of 8% (v / v ethyl alcohol); and
A method for producing a traditional liquor containing no - juice.
2 kg of water was added per 1.5 kg of the raw rice, and the mixture was soaked for 12 to 24 hours, and then heated at 100 to 120 ° C. for 30 to 40 minutes. The rice was then cooled to produce 500 mg of koji per 2.1 kg of rice And fermenting the mixture at 20 to 24 ° C for 48 to 72 hours to prepare a master;
Dried at 35 to 45 ° C. for 24 to 48 hours, and then fired at 135 to 180 ° C. for 3 to 5 minutes, and then expanded at 0.4 to 0.8 kgf / cm ^2. Then, Adding 7.6 L of water per 400 g and extracting at 70 to 85 DEG C for 10 to 30 minutes to prepare a juice extract,
6 liters of water were added per 4.5 kg of raw rice, and the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed. And then fermented at 20 to 24 ° C for 3 to 7 days. The mixture was firstly filtered through a filter having a size of 20 to 40 mesh, and then 200 to 500 ml of the above-mentioned uncooked juice was added, followed by secondary filtration with a filter having a size of 60 mesh Preparing a juice-making rice wine having an alcohol content of 8% (v / v ethyl alcohol); and
A method for producing a traditional liquor containing no - juice.
3. The method according to claim 1 or 2,
Characterized in that the tempering material is composed of microcrystalline cellulose, sucralose, juice, carboxymethyl celluose (CMC, acid resistance), citric acid and purified water.
A method for producing a traditional liquor containing no - juice.
2 kg of water was added per 1.5 kg of the raw rice, and the mixture was soaked for 12 to 24 hours, and then heated at 100 to 120 ° C. for 30 to 40 minutes. The rice was then cooled to produce 500 mg of koji per 2.1 kg of rice And fermenting the mixture at 20 to 24 ° C for 48 to 72 hours to prepare a master;
Dried at 35 to 45 ° C for 24 to 48 hours and then added with 1.9 L of water per 100 g of dry matter and hydrated and then juiced to prepare a juice having a sugar content of 5.0 brix °,
6 liters of water were added per 4.5 kg of raw rice, and the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed. And then fermented at 20 to 24 ° C for 3 to 7 days. The mixture was firstly filtered through a filter having a size of 20 to 40 mesh, and then 200 to 500 ml of the above-mentioned uncooked juice was added, followed by secondary filtration with a filter having a size of 60 mesh After cooling for 3 ~ 5 days at 0 ~ 4 ℃, the solids were precipitated and sterilized by sterilization filter of less than 0.2 ㎛. Then, the crude material was added to the mixture to obtain a juice concentrate having an alcohol content of 16% (v / v ethyl alcohol) &Lt; RTI ID = 0.0 &gt;
A method for producing a traditional liquor containing no - juice.
2 kg of water was added per 1.5 kg of the raw rice, and the mixture was soaked for 12 to 24 hours, and then heated at 100 to 120 ° C. for 30 to 40 minutes. The rice was then cooled to produce 500 mg of koji per 2.1 kg of rice And fermenting the mixture at 20 to 24 ° C for 48 to 72 hours to prepare a master;
Dried at 35 to 45 ° C. for 24 to 48 hours, and then fired at 135 to 180 ° C. for 3 to 5 minutes, and then expanded at 0.4 to 0.8 kgf / cm ^2. Then, Adding 7.6 L of water per 400 g and extracting at 70 to 85 DEG C for 10 to 30 minutes to prepare a juice extract,
6 liters of water were added per 4.5 kg of raw rice, and the mixture was soaked for 12 to 24 hours and then heated at 100 to 120 ° C for 30 to 40 minutes. After cooling, 12 liters of water and 8.1 kg of the mother rats were added and mixed. And then fermented at 20 to 24 ° C for 3 to 7 days. The mixture was firstly filtered through a filter having a size of 20 to 40 mesh, and then 200 to 500 ml of the above-mentioned uncooked juice was added, followed by secondary filtration with a filter having a size of 60 mesh After cooling for 3 ~ 5 days at 0 ~ 4 ℃, the solids were precipitated and sterilized by sterilization filter of less than 0.2 ㎛. Then, the crude material was added to the mixture to obtain a juice concentrate having an alcohol content of 16% (v / v ethyl alcohol) &Lt; RTI ID = 0.0 &gt;
A method for producing a traditional liquor containing no - juice.
The method according to claim 4 or 5,
Characterized in that the tempering material is composed of sucralose, jujuba, citric acid and purified water.
A method for producing a traditional liquor containing no - juice.
A process for producing a rice wine having an alcohol content of 8% (v / v ethyl alcohol), which is prepared by the manufacturing method of claim 1 or 2,
A traditional liquor containing no-juice.
5. A process for producing a maltose having an alcohol content of 16% (v / v ethyl alcohol), which is prepared by the process of claim 4 or 5,
A traditional liquor containing no-juice.

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