KR102052024B1 - The manufacturing method of clear strained rice wine using precooked rice of low milling ratio and pressure filtering and active carbon filtering of turbid particle - Google Patents

Abstract

The present invention relates to a method for manufacturing clear strained rice wine using puffed rice of a low polishing ratio and pressure filtration and active carbon filtration of white turbid particles The method for manufacturing clear strained rice wine uses puffed rice of a low polishing ratio (10%) to improve a Japanese clear strained rice wine manufacturing method, which causes loss of a lot of rice materials by using rice of a high polishing ratio (30 to 50%); removes smell of nuruk and yellowish brown color by first pressure filtration of white turbid particles generated in heat treatment of rice-wine mash and active carbon absorption; removes the smell of nuruk, the yellowish brown color, and the white turbid particles caused by fat, protein and mineral, which are generated in manufacturing of clear strained rice wine, by using second pressure filtration of the remaining white turbid particles and impurities. According to the present invention, the method comprises the steps of: making crude liquor; making rice-win mash; making raw liquor; stopping fermentation; generating white turbidity; removing white turbid particles; performing deodorization and bleaching; and making clear strained rice wine.

Description

The manufacturing method of clear strained rice wine using precooked rice of low milling ratio and pressure filtering and active carbon filtering of turbid particle }

The present invention relates to a manufacturing method of Cheongju using low-expansion-expanded rice, compressed filtration of white turbid particles and activated carbon adsorption filtration, and more specifically, rice of high clarity (30% to 50%) is used. In order to improve the manufacturing method of Japanese sake, which causes a lot of loss of raw materials, the low swelling rate (10%) of expanded rice is used, and the first compression filtration of white turbid particles generated during heat treatment of rice flour, and yeast by activated carbon adsorption The present invention relates to a method of preparing cheongju by removing white turbid particles caused by yeast odor, yellow brown, fat, protein, and minerals generated by the use of odor removal and yellowish bleaching, and second compression filtration of residual white particles and impurities.

Recently, as interest in traditional liquors such as makgeolli and sake has rapidly increased, demand for luxury and globalization are progressing along with increasing demand.

Traditionally, there are various kinds of high-quality traditional liquor brewed by the traditional method using high-quality raw materials such as special yeast and glutinous rice, and various kinds of traditional liquors brewed using local specialty ingredients or seasonal natural ingredients.

These traditional liquors are our own folk liquor, fermented and matured by our ancestors, and are highly regarded even today. They have excellent effects on various adult diseases, and they contain various nutrients as well as various nutrients that are good for the human body. It is reported.

In particular, Korean traditional liquor is made from rice, which is a main ingredient of starch, and the saccharification process necessary for fermentation is required.

Nuruk produces enzymes capable of saccharifying starch by growing microorganisms such as molds on raw materials such as roughly ground wheat. Such leaven acts as a saccharifying agent and is a fermentation agent as a complex of fermentation microorganisms such as wild yeast. It also plays a role.

In addition, rice, which is the main raw material of traditionalism, is composed of about 80% of starch and about 5% of protein and other lipids and minerals in white rice. The closer to the skin, the higher the composition ratio of protein and lipid.

The protein in the raw material has a great influence on the amino acidity of yeast and the growth of yeast, and is also very involved in the coloring and fragrance formation of alcoholic beverages.

In the case of Cheongju, a method of suppressing amino acid metabolism by reducing the protein content by increasing the coating rate in order to reduce the adverse effects of the main ingredient due to excessive protein is mainly used.

In other words, Japanese sake is made from 30 to 50% of rice, steamed, and then immersed in it. The reason for milling rice is to remove fat, protein and minerals contained in rice, and it has a great influence on the finished liquor.

The method described above is standardized by the old method of Japanese sake, but it requires a lot of money in terms of production equipment, and the production time also takes a long time of about 21 to 30 days.

 In recent years, a new technology for swelling rice has been developed without increasing the amount of rice, so that the brewing industry skipped the step of swelling and asked for swelling to the outside, saving a lot of time. Doing.

Unlike Japan, in Korea, the rate of brewing rice is about 10%. Compared to brewing rice in Japan, the amount of fat, protein, and minerals is not reduced, so in the case of makgeolli, it is turbid. Protein and minerals are not found, but in the case of sake, the components of fat, protein and minerals are solidified, resulting in turbidity. In the brewing industry, this is called baekrye (白濁) and reduces the value as a product.

On the other hand, the conventional makgeolli or sake mixed with koji and godu rice or steamed rice, and put the appropriate amount of water to fermentation for a predetermined period of time at a predetermined temperature conditions, and then consists of removing the dust.

In addition, the brewed liquor is prepared by inducing sedimentation with respect to makgeolli, which has been filtered, to remove sediment, or extracting clear liquor using water.

Conventionally, the technology related to the production method of Cheongju, Korean Patent No. 10-0465653 (Registration Date December 30, 2004), in the preparation of Cheongju, the glycosylation step of glycosylating starch to a monosaccharide by adding an enzyme to rice; An addition step of adding zeolite to the saccharification liquid obtained in the saccharification step; And a fermentation step of fermenting the saccharified solution in the presence of the zeolite has been known.

In addition, Korean Patent Registration No. 10-1391147 (Registration date April 25, 2014) (a) 260 ~ 300 kg bulge rice 580 ~ 650 L water, coenzyme 10 ~ 12 kg, calcium carbonate 55 ~ 65 weight Preparing a mixture by adding 0.25-0.35 kg of purified enzyme and 28-32 g of yeast consisting of%, 15-25% by weight of calcium sulfate, 13-17% by weight of glucoamylase, and 4-6% by weight of α-amylase; And (b) fermenting the prepared mixture at 15 to 30 ° C. for 12 to 16 days. A method of preparing traditional wine using puffed rice is known.

In addition, Korean Patent Registration No. 10-1481888 (Registration date January 06, 2015) (a) pulverized wheat, the yeast mold and yeast of Saccharomyces cerevisiae system by mixing and kneading into the crushed wheat, and then molded Fermenting the inoculated moldings at a temperature of 25 ° C. to 33 ° C. to produce yeast; (b) pulverizing the soaked rice, cooked the pulverized rice flour in water of 80 to 100 ℃ to make a rice lump, and mixing the cooled rice lump with the yeast prepared in step (a) and water Preparing a base liquor; (c) To the soaked rice mixed with at least one of the fragrance member selected from juniper berry, caraway seed, cinnamon or cinnamon, and the coffee powder was added to the chilled edible rice made by steaming the rice mixed with the fragrance member with steam Thereafter, preparing the sulcus comprising the process of mixing the gourd and yeast and water prepared in the step (a); (d) the process of mixing the sulcus prepared in step (b) and the sulcus prepared in step (c), the fermentation mixture of the sulcus and sulcus is first fermented for 3 to 4 days at a temperature of 24 to 25 ℃, Process of preparing the columnar by secondary fermentation for 15 to 20 days at 14 to 15 ℃ temperature conditions, the process of removing the liquor residue contained in the column by filtration, the process of precipitating the columnar from which the liquor residue is removed, and then removing the precipitate The method for preparing sake is characterized in that it comprises the step of mixing any one or more of the yeast remover selected from bentonite, gelatin or casein to the circumference of the precipitate is removed and filtering the purified circumference of the circumference mixed with the yeast remover It is.

In addition, Korean Patent No. 10-1361010 (Registration date February 04, 2014) (a) inoculated with yeast in the pulverized wheat flour, and then molded into a lump so as to secure a space therein, and then crushed it Preparing yeast flour; (b) separately from the production of yeast of step (a), preparing a steamed rice steamed boiled rice; (c) mixing 10 to 30% by weight of the yeast powder prepared in step (a) and 70 to 90% by weight of the soybean rice prepared in step (b), soaking in water by dipping in a filter cloth; (d) immersing the mixture inside the filter cloth to submerge in water and leaving it at room temperature for fermentation; And (e) separating the mixture together with the filter cloth from the circumference of the fermentation process.

In addition, the Korean Patent Publication No. 10-2018-0040195 (published April 20, 2018) in the manufacturing method of the sake of the sake comprising the step of making the gourd rice, the base wine manufacturing step and the sake brewing step, the step of making the goose rice is the raw rice Soaked rice in water and soaked in water to remove the water, and then heated to steam to remove the water to produce a gourdap, 10% non-glutinous rice with a degree of 10% for 1 to 3 hours After immersing in water at 15 ℃ temperature to remove the water, the water is removed and heated to 110 to 120 ℃ steam for 20 to 60 minutes and then cooled to proceed, the foot brewing step is the steamed rice cooked To prepare the main hair by mixing and incubating the rice koji in the cooked gourd rice, the preparation step is carried out by fermentation for 2 to 4 days at a temperature of 19 to 21 ℃, the swelling The crude step is a step of preparing a sultry by mixing fermented rice, brewing water and rice malt in the base liquor, the brewing water is contained in a ratio of 110% by weight relative to the total content of non-glutinous rice, the rice malt is raw rice It is included in the ratio of 15% by weight relative to the total content of non-glutinous rice, the fermentation temperature is characterized in that proceeding to 10 ℃.

However, the method for preparing sake liquor according to the prior art described above, there is a problem that takes a long time to settle because induction of precipitation on the filtered circumference and to remove the precipitate to produce the sake, in the process of removing the precipitate There is an unreasonable problem that large amounts of circumference are also removed.

In addition, there was a problem that a lot of losses due to the high cutting rate (30% ~ 50%), but in Korea Patent Publication 10-2018-0040195 (published April 20, 2018), the low cutting rate is 10% Although non-rice of milling rate is used, there is a problem in that it is not possible to manufacture clear and clear sake because the fat contained in the rice and the components of protein and minerals cannot be removed.

[Patent Document 001] Korea Patent Registration 10-0465653 (Registration Date December 30, 2004) [Patent Document 002] Korea Patent Registration 10-1391147 (Registration date April 25, 2014) [Patent Document 003] Korea Patent Registration 10-1481888 (Registration date January 06, 2015) [Patent Document 004] Korea Patent Registration 10-1361010 (Registration date February 04, 2014) [Patent Document 005] Korea Patent Publication 10-2018-0040195 (published date April 20, 2018)

The present invention uses a low milling rate (10%) swelling rice in order to solve the conventional problems, the first compression filtration of the white turbid particles generated during heat treatment of fleeting, the removal of yeast odor by activated carbon adsorption filtration, tan brown discoloration, By using the second compression filtration of the residual white particles and impurities, by providing a method of manufacturing the sake to remove the white particles caused by yeast odor, tan, fat, protein and minerals produced during the production of Cheongju, high coating rate (30% ~ 50 It is a task to improve the manufacturing method of Japanese sake liquor, which causes a lot of loss of rice raw material, and to reduce the cost by using rice of%).

The present invention, in order to solve the above problems, the step of preparing a base liquor by injecting bulge rice, yeast, yeast of 10% coating rate in a predetermined amount of hot water; Preparing a drunk by putting a predetermined amount of hot water, puffed rice, yeast, and yeast into the prepared sake; Preparing a columnar by filtering the drunk dregs of drunk with a mineral cloth; Heat-treating the circumference with steam to kill yeast, and deactivating enzymes to stop the fermentation; Cooling and drying the circumference of the fermentation where the fermentation stops and cooling and solidifying fat, protein, and mineral components contained in the expanded rice at 10% of the coating rate to generate turbidity; First filtration of the circumference where the turbidity is generated to remove the turbidity; Injecting activated carbon into the first press-filtered circumference to remove yeast odor and bleaching tan; Compressing the yeast odor and the yellowish brown decolored column by secondary compression filtration to produce a sake solution from which the activated carbon and the remaining white turbid impurities are removed. Cheongju manufacturing method using filtration is the solution to the problem.

The step of preparing the sake comprises the steps of preparing a first sake by putting a predetermined amount of hot water, bulge rice, yeast, yeast into the prepared sake; The method for solving the problem further includes a step of preparing a second drunk by adding a predetermined amount of hot water, swollen rice, yeast, and yeast to the first drunk prepared.

In the first compression filtration and the second compression filtration, a filter press is used as a solution to the problem.

The step of preparing the sake sake further comprises the step of mixing the lotus leaf extract in the sake sake to remove the activated carbon and residual white turbidity impurities.

The lotus leaf extract was finely pulverized lotus leaf, put purified water in the pulverized material and extracted for 4 hours at 40 ℃ by using a cryogenic pressure extractor, and then recovered by extracting the filter by filter, obtained by distillation under reduced pressure using a rotary evaporator The solution is to solve the problem.

The production method of Cheongju using the low swelling rice of the present invention and using compressed filtration and activated carbon adsorption filtration of white turbid particles uses low swelling rice (10%). Elimination of yeast odor by primary compression filtration, activated carbon adsorption filtration and bleaching by yeast odor, yellow brown, fat, protein and minerals produced during the production of Cheongju by utilizing secondary compression filtration of yellowish brown discoloration, residual white particles and impurities By removing the particles, it is possible to improve the production method of Cheongju, which causes a lot of loss of conventional rice raw materials, which use rice having a high coating rate (30% to 50%), and has an excellent effect of reducing costs.

1 is a view showing a manufacturing process of the sake of the present invention
Figure 2 is a schematic diagram of the filter press used in the present invention

The present invention comprises the steps of preparing a base liquor by injecting bulge rice, yeast, yeast having a coating rate of 10% in a predetermined amount of hot water; Preparing a drunk by putting a predetermined amount of hot water, puffed rice, yeast, and yeast into the prepared sake; Preparing a columnar by filtering the drunk dregs of drunk with a mineral cloth; Heat-treating the circumference with steam to kill yeast, and deactivating enzymes to stop the fermentation; Cooling and drying the circumference of the fermentation where the fermentation stops and cooling and solidifying fat, protein, and mineral components contained in the expanded rice at 10% of the coating rate to generate turbidity; First filtration of the circumference where the turbidity is generated to remove the turbidity; Injecting activated carbon into the first press-filtered circumference to remove yeast odor and bleaching tan; Compressing the yeast odor and the yellowish brown decolored column by secondary compression filtration to produce a sake solution from which the activated carbon and the residual white turbid impurities are removed. Cheongju manufacturing method using filtration is characterized by the technical configuration.

The step of preparing the sake comprises the steps of preparing a first sake by putting a predetermined amount of hot water, bulge rice, yeast, yeast into the prepared sake; Characterized in that the technical configuration further comprises; further comprising the step of preparing a secondary sum by adding a predetermined amount of hot water, bulge rice, yeast, yeast to the prepared primary sum.

The first compression filtration and the second compression filtration are characterized in that the technical configuration of using a filter press.

The step of preparing the sake is characterized in that the technical configuration further comprises the step of mixing the lotus leaf extract in the sake to remove the activated carbon and residual white turbidity impurities.

The lotus leaf extract is finely pulverized lotus leaf, put purified water in the pulverized material and extracted for 4 hours at 40 ℃ by using a cryogenic pressure extractor, and then recovered by extracting the filter by filter, obtained by distillation under reduced pressure using a rotary evaporator It is characterized by the technical configuration.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention so that those skilled in the art may easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

The production method of the cheongju using low-expansion-expanded rice of the present invention and using compressed filtration and activated carbon adsorption of white turbid particles, as shown in Figure 1, water, swollen rice, yeast, yeast input step; Filtering drunk dregs; Sterilization and cooling by heat treatment; Clouding by cooling; First compression filtration step 'activated carbon input step; Cheongju is manufactured through a second compression filtration step.

That is, in detail, the step of preparing a base liquor by injecting bulge rice, yeast, yeast having a coating rate of 10% in a predetermined amount of hot water; Preparing a drunk by putting a predetermined amount of hot water, puffed rice, yeast, and yeast into the prepared sake; Preparing a columnar by filtering the drunk dregs of drunk with a mineral cloth; Heat-treating the circumference with steam to kill yeast, and deactivating enzymes to stop the fermentation; Cooling and drying the circumference of the fermentation where the fermentation stops and cooling and solidifying fat, protein, and mineral components contained in the expanded rice at 10% of the coating rate to generate turbidity; First filtration of the circumference where the turbidity is generated to remove the turbidity; Injecting activated carbon into the first press-filtered circumference to remove yeast odor and bleaching tan; And a second compression filtration of the yeast odor and the yellowish-brown decolored circumference to produce a sake brewed from the activated carbon and residual white turbid impurities.

Pulverized rice (α- 化 米) used in the present invention is extruded rice (brown and white rice) in a state of high temperature and high pressure to make the moisture in the rice tissue to 130 ~ 140 ℃ state above the boiling point, and then immediately discharged pressure By evaporation to destroy and expand the rice tissue, it is a ripe rice flour (α- 化 米) manufactured by a similar method to a kind of hot-frying by extruding the raw rice with moisture of 14-15%.

Since the expanded rice is naturally sterilized at high temperature and high pressure during the compression process, there is no fear of contamination during alcohol fermentation, and the fermentation proceeds very well when the sake liquor of the present invention is prepared with the expanded rice because of its high degree of α (degree of compatibility). In addition, the final alcohol yield is not only high, but the palatability can be improved.

In addition, since the present invention uses α-expanded rice as a raw material, it is possible to omit the washing, immersing, increasing, and cooling the grains during the preparation of the sake, thereby reducing the conventional complicated sake production process, thereby reducing time and energy. And manpower saving effect.

In addition, it is possible to omit the step of preparing the main hair, so that the waste water washed out of the rice does not occur, which can greatly contribute to environmental preservation. The inflated rice has a α conversion rate of more than 95% and the tissue is porous, so the infiltration of moisture It is fast, and also the enzyme activity is well progressed, there is an advantage of easy alcohol fermentation.

In particular, in the present invention, the step of preparing the sake comprises the steps of preparing a primary sake by putting a predetermined amount of hot water, bulge rice, yeast, yeast in the prepared sake; The step of preparing a secondary drunk by putting a predetermined amount of hot water, bulge rice, yeast, yeast into the prepared first drunk; further comprises.

On the other hand, the prepared column is heat-treated with steam to kill the yeast, inactivate the enzyme to stop the progress of the fermentation, and when the cooling of the column stops the progress of the fermentation, it is included in the bulge rice due to the low milling rate of 10% Whitening is generated by cooling and coagulating the fat, protein, and mineral components, which are the key technical features of the present invention.

In the present invention, the first compression filtration and the second compression filtration are characterized in that the use of a filter press.

That is, the first and second compression filtration by the filter press shown in FIG. 2 infiltrates the circumference containing the turbidity into the sealed filtration chamber, and separates the turbidity through the filter cloth mounted on the polypropylene plate. As an apparatus, there are advantages such as a simple structure, various raw materials can be filtered, and a small installation area.

In addition, the step of preparing the sake can further comprise the step of mixing the lotus leaf extract in the sake to remove the activated carbon and residual white turbidity impurities.

Lotus leaf is scientific name Nelumbo Nucifera, [INCI name] Nelumbo Nucifera Leaf Extract. It is a tropical Asian perennial aquatic plant that grows into the ground. It has a node, white, thin, and enlarges in winter, becoming lotus root. Some long stems are more than 1.8m long. The growth temperature of lead is high as 25 ~ 30 ℃. The cultivated in Korea is a species originating from India. Korean and Japanese species belong to this species. The roots are planted in April and May, and are harvested from early September to early May. In summer, white or pale big flowers bloom and bear fruit in autumn, which is called yeonbap. The lotus flower symbolizes the reproduction of women in ancient Indian folklore and creates fertility, strength and life. It is a symbol of abundance, good luck, prosperity, longevity, health and honor, or the earth and its creativity, divinity and eternal immortality. Drinking lotus leaf tea for a long time is said not to grow old, but to have black hair (primary oil), and to wear a blouse to clear a person's heart and make him feel good (memory), inhibit fatty acid synthase activity, and show antioxidant and anti-inflammatory effects. .

Lotus leaf components include Roemerine, nuciferine, nornuciferine, armepavine, pronuciferine, N-nornuciferine, DN-metthylcoclaurine, anonaine, liriodenine, quercctin, isoquercitrin, nelumboside, tartaric acid, malic acid, gluconic acid, acetic acid, tannin, succinic acid It is contained.

In other words, in the present invention, the lotus leaf extract having the above-mentioned effect can be mixed with the sake of the present invention to improve the health functionality.

At this time, the lotus leaf extract is finely pulverized lotus leaf, put purified water in the pulverized material and extracted for 4 hours at 40 ℃ using an ultra-low temperature pressure extractor, and then the filter was recovered by extracting, vacuum distillation using a ratary evaporator What was obtained was mixed with the sake of the present invention.

[Manufacture of Cheongju according to the present invention]

3 kg of bulge rice, 10 kg of yeast rice and 2 g of yeast and 15 g of yeast were placed in a nonwoven fabric and immersed in 20 liters of hot water in a jar and fermented at 25 ° C. for 5 days to prepare a base liquor. After 3kg, yeast 2kg, and yeast 15g with 20 liters of hot water, fermented at 20 ℃ for 15 days to prepare a drunk.

Filtration of the drunk drunk of the prepared drunk with a mineral cloth to produce a columnar, heat the column with steam to kill yeast, inactivate enzymes to stop the progress of fermentation, and stop the progress of the fermentation 20 Cooling was performed below 10 ° C. to freeze and coagulate fat, protein, and mineral components contained in the expanded rice having a coating rate of 10% to generate turbidity.

The circumference where the turbidity occurred was first compressed by filtration with a filter press to remove the white turbidity, and then activated carbon was added to the first squeezed circumference to remove yeast odor, discoloration of tan, and removal of the yeast odor. The yellowish brown decolored column was subjected to a second compression filtration using a filter press to prepare a sake solution from which the activated carbon and the remaining white turbid impurities were removed.

Cheongju of the present invention prepared as described above has a slight sour taste in a clear and transparent state, it appeared as an alcohol content of 13%.

[Production of sake by three-step immersion according to the present invention]

The drunk prepared in [Example 1] was carried out by three steps of immersion, and 1kg of swelled rice, 0.6kg of yeast and 10g of yeast, which were swelled with non-woven rice of 10% of coating rate, were immersed in 7L of warm water in a non-woven fabric. Fermentation was carried out at 25 ° C. for 5 days to prepare a base liquor, and 2 kg of bulge rice, 1 kg of yeast and 15 g of yeast were added to the prepared base liquor together with 20 liters of hot water of hot water, followed by fermentation at 20 ° C. for 7 days to prepare a primary drunk. Then, 3 kg of bulge rice, 1.5 kg of yeast, and 20 g of yeast were added together with 20 L of hot water, followed by fermentation at 20 ° C. for 7 days to prepare a second syrup. Thereafter, the method was performed in the same manner as in [Example 1] to prepare sake.

Cheongju of the present invention prepared as described above has a slight sour taste in a clear and transparent state, the alcohol content was 16%.

[Production of lotus leaf sake mixed with lotus leaf extract]

100 g of lotus leaf was finely pulverized, 1 liter of purified water was added to the pulverized material, and extracted at 40 ° C. for 4 hours using an ultra low temperature pressure extractor. After the filter was recovered, the lotus leaf extract was obtained by distillation under reduced pressure using a ratary evaporator. 2 g was mixed with 300 ml of the sake prepared in [Example 1] and [Example 2] to prepare a lotus leaf sake.

The prepared lotus leaf sake was confirmed pale lotus leaf flavor in a pale yellowish-brown transparent state.

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (5)

Preparing a base liquor by injecting puffed rice, yeast and yeast having a coating rate of 10% into a predetermined amount of hot water; Preparing a drunk by putting a predetermined amount of hot water, puffed rice, yeast, and yeast into the prepared sake; Preparing a columnar by filtering the drunk dregs of drunk with a mineral cloth; Heat-treating the circumference with steam to kill the yeast and deactivating the enzyme to stop the fermentation; Cooling and drying the circumference of the fermentation that has ceased in the fermentation, thereby cooling and solidifying fat, protein, and mineral components contained in the expanded rice at 10% of the coating rate to generate turbidity; First filtration of the circumference where the turbidity is generated to remove the turbidity; Injecting activated carbon into the first press-filtered circumference to remove yeast odor and bleaching tan; Compressing the yeast odor and the yellowish brown decolored column by secondary compression to prepare a sake solution from which the activated carbon and the remaining white turbid impurities are removed. Manufacturing Method of Cheongju Using Filtration and Activated Carbon Adsorption Filtration
The method of claim 1,
The step of preparing the sake comprises the steps of preparing a primary sake by putting a predetermined amount of hot water, bulge rice, yeast, yeast into the prepared sake; Using a predetermined amount of hot water, puffed rice, yeast, yeast, to prepare a secondary boiled rice prepared by the first boiled rice cake; Cheongju manufacturing method using activated carbon adsorption filtration
The method of claim 1,
The first compression filtration and the second compression filtration is a method of producing a cheongju using low-expansion swelling rice characterized in that the use of a filter press, using compression filtration and activated carbon adsorption filtration of turbid particles
The method of claim 1,
The preparing of the sake sake further comprises the step of mixing the lotus leaf extract with the sake liquor from which the activated carbon and the remaining white turbid impurities are removed. How to use Cheongju
The method of claim 4, wherein
The lotus leaf extract is finely pulverized lotus leaf, put purified water in the pulverized material and extracted for 4 hours at 40 ℃ by using a cryogenic pressure extractor, and then recovered by extracting the filter by filter, obtained by distillation under reduced pressure using a rotary evaporator Manufacturing method of Cheongju using low-expansion-expanded rice, characterized by compression of white turbidity particles and activated carbon adsorption filtration

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