KR102607073B1 - Makgeolli using plum and method for manufacturing the same - Google Patents

Abstract

The present invention provides rice makgeolli using rice, plum, and jujube.

Description

Makgeolli using plum and method for manufacturing it {Makgeolli using plum and method for manufacturing the same}

The present invention relates to makgeolli using plums and a method for producing it.

Alcohol, a beverage that contains alcohol and makes you intoxicated, has developed along with the history of mankind. Every nation in every region has its own traditional liquor made using a unique brewing method suited to its specific climate and climate, and in the case of Korea's traditional liquor, Gokju is the basis. Traditional liquor is largely divided into brewed liquor and distilled liquor depending on the manufacturing method. Brewed liquor is divided into pure gok liquor and mixed grain liquor, and pure grain liquor is divided into takju and cheongju depending on the method of filtering. Makgeolli, a traditional liquor familiar to Koreans, falls into the category of takju among Sungok liquor.

The reason makgeolli is especially attracting attention among traditional Korean liquors today is because makgeolli is a collection of living lactic acid bacteria, so much so that it is called a lump of living yeast. Yeast, the fundamental beneficial bacteria that makes makgeolli, has elements deeply related to human life phenomena and also contains various vitamins, proteins, and minerals. The amino acids, proteins, and minerals contained in yeast are essential elements in the secret to longevity while preventing aging. In addition, the vitamin complex contained in makgeolli makes the skin clear and healthy, and the 6% alcohol contained in makgeolli promotes blood circulation and metabolism, thereby removing fatigue substances accumulated in the body.

Recently, various ingredients are being added to makgeolli to improve not only the nutrition but also the smell and taste of makgeolli (Korean Patent Publication No. 2015-0072062).

The purpose of the present invention is to provide rice makgeolli with excellent taste and flavor and a method for producing the same.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

We serve rice makgeolli made with rice, plums, and jujubes.

In addition, the present invention

Preparing apples, pears, radishes, green onions, dried shiitake mushrooms, and ginger, first washing them with vinegar water, and then secondly washing them with running water; After mixing 18-22 parts by weight of washed apples, 3-7 parts by weight of pears, 3-7 parts by weight of radish, 1-5 parts by weight of green onions, 8-12 parts by weight of dried shiitake mushrooms and 0.5-1.5 parts by weight of ginger, here Preparing a mixture by adding 1-5 parts by weight of sugar and 1-5 parts by weight of sea salt and primary maturing for 4-8 hours at a temperature of 33-37°C; Adding 48-52 parts by weight of water to the first aged mixture; Secondary aging the water-added mixture at a temperature of 1-5°C for 2-4 months; and filtering the secondarily aged mixture; preparing a complex extract including;

Preparing plums and jujubes by washing them, mixing the washed plums, jujubes, honey, and starch syrup, putting them in a jar, covering them with sugar so that the solids cannot be seen, and then performing primary ripening at a temperature of 18-22°C for 20-22 days. ; And after primary ripening, filtering to obtain a stock solution, and secondary maturing the obtained stock solution at a temperature of 1-5°C for 5-7 months; manufacturing plum and jujube extract including;

Adding rice to the complex extract and soaking it;

Preparing by removing moisture from the soaked rice, boiling it in a steamer for 38-42 minutes, and cooling the boiled rice to a temperature of 18-22°C;

A yeast mixture was prepared by mixing 28-32 parts by weight of yeast, 3-7 parts by weight of plum powder, 3-7 parts by weight of jujube powder, and 250-270 parts by weight of the complex extract, and 5-7 parts by weight at a temperature of 1-5°C. Aging for a period of time;

Preparing a makgeolli mixture by mixing 98-102 parts by weight of prepared boiled rice and 290-310 parts by weight of aged yeast mixture, and producing primary makgeolli by primary maturing for 2-4 days at a temperature of 18-22°C;

The plum and jujube extracts are added to the primary makgeolli, and 0.5-1.5 parts by weight of the plum and jujube extract are added based on 100 parts by weight of the primary makgeolli, and then incubated at a temperature of 18-22° C. for 2-4 days. Manufacturing secondary makgeolli by maturing tea; and

It provides a method for producing rice makgeolli, including the step of filtering the secondary makgeolli.

In addition, after performing the step of producing the secondary makgeolli,

It is characterized in that it includes the step of producing a tertiary makgeolli by tertiarily maturing the secondary makgeolli for 2-4 days at a temperature of 1-5°C.

In addition, the present invention

Preparing apples, pears, radishes, green onions, dried shiitake mushrooms, and ginger, first washing them with vinegar water, and then secondly washing them with running water; After mixing 18-22 parts by weight of washed apples, 3-7 parts by weight of pears, 3-7 parts by weight of radish, 1-5 parts by weight of green onions, 8-12 parts by weight of dried shiitake mushrooms and 0.5-1.5 parts by weight of ginger, here Preparing a mixture by adding 1-5 parts by weight of sugar and 1-5 parts by weight of sea salt and primary maturing for 4-8 hours at a temperature of 33-37°C; Adding 48-52 parts by weight of water to the first aged mixture; Secondary aging the water-added mixture at a temperature of 1-5°C for 2-4 months; and filtering the secondarily aged mixture; preparing a complex extract including;

Preparing plums and jujubes by washing them, mixing the washed plums, jujubes, honey, and starch syrup, putting them in a jar, covering them with sugar so that the solids cannot be seen, and then performing primary ripening at a temperature of 18-22°C for 20-22 days. ; And after primary ripening, filtering to obtain a stock solution, and secondary maturing the obtained stock solution at a temperature of 1-5°C for 5-7 months; manufacturing plum and jujube extract including;

Preparing perilla powder by washing, freeze-drying, and pulverizing perilla; Mixing 8-12 parts by weight of the prepared perilla powder and 88-92 parts by weight of water and performing primary hot water extraction at a temperature of 68-72°C for 5-7 hours while stirring; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first extract; After the first hot water extraction and filtering with filter paper, the remaining solids are mixed again with water at a ratio of 8-12 parts by weight of solids and 88-92 parts by weight of water, and stirred at a temperature of 98-102°C for 7-9 hours. performing secondary hot water extraction during; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary extract; And mixing the primary extract and the secondary extract; Preparing a perilla extract comprising a;

Adding rice to the complex extract and soaking it;

Preparing by removing moisture from the soaked rice, boiling it in a steamer for 38-42 minutes, and cooling the boiled rice to a temperature of 18-22°C;

Prepare a yeast mixture by mixing 28-32 parts by weight of yeast, 3-7 parts by weight of plum powder, 3-7 parts by weight of jujube powder, 1-5 parts by weight of perilla extract, and 250-270 parts by weight of the complex extract, 1- Aging for 5-7 hours at a temperature of 5°C;

Preparing a makgeolli mixture by mixing 98-102 parts by weight of prepared boiled rice and 301-305 parts by weight of aged yeast mixture, and producing primary makgeolli by primary maturing for 2-4 days at a temperature of 18-22°C;

The plum and jujube extracts are added to the primary makgeolli, and 0.5-1.5 parts by weight of the plum and jujube extract are added based on 100 parts by weight of the primary makgeolli, and then incubated at a temperature of 18-22° C. for 2-4 days. Manufacturing secondary makgeolli by maturing tea; and

It provides a method for producing rice makgeolli, including the step of filtering the secondary makgeolli.

The rice makgeolli according to the present invention has excellent taste and flavor, and also has excellent aroma and overall palatability.

Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

This invention

We serve rice makgeolli made with rice, plums, and jujubes.

The rice makgeolli according to the present invention has excellent taste and flavor, and also has excellent aroma and overall palatability.

In addition, the present invention

Preparing apples, pears, radishes, green onions, dried shiitake mushrooms, and ginger, first washing them with vinegar water, and then secondly washing them with running water; After mixing 18-22 parts by weight of washed apples, 3-7 parts by weight of pears, 3-7 parts by weight of radish, 1-5 parts by weight of green onions, 8-12 parts by weight of dried shiitake mushrooms and 0.5-1.5 parts by weight of ginger, here Preparing a mixture by adding 1-5 parts by weight of sugar and 1-5 parts by weight of sea salt and primary maturing for 4-8 hours at a temperature of 33-37°C; Adding 48-52 parts by weight of water to the first aged mixture; Secondary aging the water-added mixture at a temperature of 1-5°C for 2-4 months; and filtering the secondarily aged mixture; preparing a complex extract including;

Preparing plums and jujubes by washing them, mixing the washed plums, jujubes, honey, and starch syrup, putting them in a jar, covering them with sugar so that the solids cannot be seen, and then performing primary ripening at a temperature of 18-22°C for 20-22 days. ; And after primary ripening, filtering to obtain a stock solution, and secondary maturing the obtained stock solution at a temperature of 1-5°C for 5-7 months; manufacturing plum and jujube extract including;

Adding rice to the complex extract and soaking it;

Preparing by removing moisture from the soaked rice, boiling it in a steamer for 38-42 minutes, and cooling the boiled rice to a temperature of 18-22°C;

A yeast mixture was prepared by mixing 28-32 parts by weight of yeast, 3-7 parts by weight of plum powder, 3-7 parts by weight of jujube powder, and 250-270 parts by weight of the complex extract, and 5-7 parts by weight at a temperature of 1-5°C. Aging for a period of time;

Preparing a makgeolli mixture by mixing 98-102 parts by weight of prepared boiled rice and 290-310 parts by weight of aged yeast mixture, and producing primary makgeolli by primary maturing for 2-4 days at a temperature of 18-22°C;

The plum and jujube extracts are added to the primary makgeolli, and 0.5-1.5 parts by weight of the plum and jujube extract are added based on 100 parts by weight of the primary makgeolli, and then incubated at a temperature of 18-22° C. for 2-4 days. Manufacturing secondary makgeolli by maturing tea; and

It provides a method for producing rice makgeolli, including the step of filtering the secondary makgeolli.

Hereinafter, the method for producing rice makgeolli according to the present invention will be described in detail at each step.

First, the method for producing rice makgeolli according to the present invention includes the step of producing complex extract water. The step of preparing the complex extract includes preparing apples, pears, radishes, green onions, dried shiitake mushrooms, and ginger, first washing them with vinegar water, and then secondly washing them with running water; After mixing 18-22 parts by weight of washed apples, 3-7 parts by weight of pears, 3-7 parts by weight of radish, 1-5 parts by weight of green onions, 8-12 parts by weight of dried shiitake mushrooms and 0.5-1.5 parts by weight of ginger, here Preparing a mixture by adding 1-5 parts by weight of sugar and 1-5 parts by weight of sea salt and primary maturing for 4-8 hours at a temperature of 33-37°C; Adding 48-52 parts by weight of water to the first aged mixture; Secondary aging the water-added mixture at a temperature of 1-5°C for 2-4 months; and filtering the secondary aged mixture.

When producing the rice makgeolli according to the present invention, the complex extract water is applied, and the complex extract water is manufactured using apples, pears, radishes, green onions, green onions, dried shiitake mushrooms, and ginger, thereby providing higher taste and You can bring out the flavor.

Next, the method for producing rice makgeolli according to the present invention includes the step of producing plum and jujube extract. In the step of preparing the plum and jujube extract, the plums and jujubes are washed and prepared, the washed plums, jujubes, honey, and starch syrup are mixed, placed in a jar, covered with sugar so that the solids are not visible, and the temperature is 18-22°C. Primary ripening step for 20-22 days; And after primary aging, filtering to obtain a stock solution, and secondary aging of the obtained stock solution at a temperature of 1-5°C for 5-7 months.

In this step, the extract is prepared using plums and jujubes. The above extract is applied to the production of rice makgeolli to add the taste and flavor of plum and jujube.

Next, the method for producing rice makgeolli according to the present invention includes adding rice to the complex extract water and soaking it.

In this step, rice is added to the complex extract water and soaked. Compared to simply soaking in water, the flavor of rice, which is the main ingredient, can be further enhanced.

Next, the method for producing rice makgeolli according to the present invention includes the steps of removing moisture from soaked rice, boiling it in a steamer for 38-42 minutes, and cooling the boiled rice to a temperature of 18-22°C.

Godubap, which is made by steaming soaked rice in a steamer, is cooked until the rice grains become transparent, then the temperature is lowered to 18-22℃ and cooled to allow the koji mold to grow well. Godubap refers to rice with less moisture than regular rice, and is cooked with less moisture to allow microorganisms to proliferate well and to prevent the propagation of germs and rancidity that occurs during the fermentation process.

Next, the method for producing rice makgeolli according to the present invention is to prepare a yeast mixture by mixing 28-32 parts by weight of yeast, 3-7 parts by weight of plum powder, 3-7 parts by weight of jujube powder, and 250-270 parts by weight of the complex extract. It includes manufacturing and maturing for 5-7 hours at a temperature of 1-5°C.

In the above step, a yeast mixture is prepared by mixing plum powder, jujube powder, and complex extract water with yeast, which is the most important ingredient in makgeolli, and aged for a certain period of time.

Nuruk is an important ingredient that determines the taste of makgeolli. It refers to enzyme mold propagated on grains. Generally, rice, wheat, mung beans, barley, etc. are used, of which wheat is the most common. The reason wheat is used is because the gluten content of wheat fills the yeast dough and makes it stick together well.

The form of yeast is divided into Byeongguk, which is made by grinding grains into coarse powder and then lumping them together, and Sanguk, which is made from grains or flour. The most commonly used is Byeongguk. Hereinafter, in the present invention, all forms of yeast are possible without limitation.

The quality of yeast is affected not only by the type, temperature, and humidity of the raw materials used, but also by the shape of the yeast. If the diameter of the yeast is too short, moisture is easily released and bacteria cannot penetrate well, resulting in poor maturation. The noodles mature in a short period of time and do not have a good flavor. On the other hand, if it is too thick, it is difficult for the moisture inside to dissipate, which may increase the internal temperature, and the drying process after manufacturing is also difficult.

Depending on the color, yeast molds include yellow yeast, black yeast, and red yeast. The main ones used in makgeolli are yellow yeast, but any active yeast can be used in makgeolli without limitation. Aspergillus fungi are most active around 36℃ and cannot be active above 45℃, care must be taken when setting the temperature.

Nuruk is made from 75-85 parts by weight of whole wheat and 12-15 parts by weight of water. It contains a very small amount of moisture and makes the dough hard. The yeast dough is made into a mold, the dough is put into it, and strong pressure is applied to make it hard. Afterwards, the completed dough is placed on rice straw and aged for about a week to 40 days, maintaining a temperature of 25-32℃ and a relative humidity of 50-80%. After aging, it is pulverized and dried, and the dried malt is mixed with purified water to make makgeolli concentrate.

Plum powder and jujube powder are manufactured using plums and jujubes, and are manufactured by removing the seeds of plums and jujubes, freeze-drying, and pulverizing them.

Next, the method for producing rice makgeolli according to the present invention is to prepare a makgeolli mixture by mixing 98-102 parts by weight of prepared boiled rice and 290-310 parts by weight of aged yeast mixture, and fermenting for 2-4 days at a temperature of 18-22°C. It includes the step of producing primary makgeolli through primary maturation.

In the above step, a makgeolli mixture is prepared by mixing the prepared boiled rice and the aged yeast mixture, and primary makgeolli is prepared by primary maturing for a specific temperature and time.

Next, the method for producing rice makgeolli according to the present invention includes adding the plum and jujube extract to the primary makgeolli, and adding 0.5-1.5 parts by weight of the plum and jujube extract based on 100 parts by weight of the primary makgeolli, It includes the step of producing secondary makgeolli by secondary aging for 2-4 days at a temperature of 18-22°C.

In the above step, the plum and jujube extracts are added to the prepared primary makgeolli and then subjected to secondary aging to produce secondary makgeolli.

Next, the method for producing rice makgeolli according to the present invention includes filtering the secondary makgeolli.

Finally, rice makgeolli is produced by filtration.

In addition, the method for producing rice makgeolli according to the present invention is to produce tertiary makgeolli by performing the step of producing the secondary makgeolli and then thirdly maturing the secondary makgeolli for 2-4 days at a temperature of 1-5°C. It is more preferable to include the step of producing.

By additionally maturing the secondary makgeolli at low temperature, higher taste and flavor as well as excellent aroma can be obtained.

In addition, the method for producing rice makgeolli according to the present invention is characterized by using perilla extract.

The method for producing rice makgeolli using the perilla extract is,

Prepare a yeast mixture by mixing 28-32 parts by weight of yeast, 3-7 parts by weight of plum powder, 3-7 parts by weight of jujube powder, 1-5 parts by weight of perilla extract, and 250-270 parts by weight of the complex extract, 1- A step of maturing for 5-7 hours at a temperature of 5°C may be performed.

In addition, makgeolli mixture is prepared by mixing 98-102 parts by weight of prepared boiled rice and 301-305 parts by weight of aged yeast mixture, and primary makgeolli is prepared by primary maturing for 2-4 days at a temperature of 18-22°C. It may be performing steps.

Perilla extract can be applied through the same process as above. As described above, rice makgeolli with perilla extract is applied with plum powder and jujube powder to achieve a higher taste by harmonizing the sourness of the plum powder and the sweetness of the jujube powder.

In addition, the method for producing rice makgeolli using the perilla extract,

The plum and jujube extracts are added to the primary makgeolli, and after adding 0.5-1.5 parts by weight of the plum and jujube extract and 0.5-1.5 parts by weight of the perilla extract based on 100 parts by weight of the primary makgeolli, the mixture is heated to 18-22°C. The step of producing secondary makgeolli may be performed by secondary maturing for 2-4 days at a temperature of .

Perilla extract can be applied through the same process as above. As described above, rice makgeolli with perilla extract is applied with plum and jujube extracts to harmonize the strong taste of the extracts and bring out a higher taste.

The perilla extract is,

Preparing perilla powder by washing, freeze-drying, and pulverizing perilla; Mixing 8-12 parts by weight of the prepared perilla powder and 88-92 parts by weight of water and performing primary hot water extraction at a temperature of 68-72°C for 5-7 hours while stirring; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first extract; After the first hot water extraction and filtering with filter paper, the remaining solids are mixed again with water at a ratio of 8-12 parts by weight of solids and 88-92 parts by weight of water, and stirred at a temperature of 98-102°C for 7-9 hours. performing secondary hot water extraction during; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary extract; and mixing the primary extract and the secondary extract.

Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Production of rice makgeolli-1

Soak the rice in complex extract water, remove the moisture from the soaked rice, boil it in a steamer for 40 minutes, and cool the boiled rice to a temperature of 20℃.

A yeast mixture was prepared by mixing 30 parts by weight of yeast, 5 parts by weight of plum powder, 5 parts by weight of jujube powder, and 260 parts by weight of composite extract, and aged for 6 hours at a temperature of 1-5°C.

A makgeolli mixture was prepared by mixing 100 parts by weight of the prepared boiled rice and 300 parts by weight of the aged yeast mixture, and primary makgeolli was prepared by primary maturing for 3 days at a temperature of 20°C.

After adding 1 part by weight of plum and jujube extract to 100 parts by weight of the first makgeolli, secondary makgeolli was prepared by secondary aging for 3 days at a temperature of 20°C.

Rice makgeolli was prepared by filtering the secondary makgeolli.

<Example 2> Production of rice makgeolli-2

The secondary makgeolli prepared in Example 1 was thirdly aged at a temperature of 1-5°C for 3 days to prepare tertiary makgeolli, and the tertiary makgeolli was filtered to prepare rice makgeolli.

<Example 3> Production of rice makgeolli-3

When preparing the yeast mixture in Example 2, 30 parts by weight of yeast, 5 parts by weight of plum powder, 5 parts by weight of jujube powder, 3 parts by weight of perilla extract, and 260 parts by weight of composite extract water were mixed to prepare primary makgeolli. Rice makgeolli was prepared in the same manner as in Example 2, except that 100 parts by weight of the prepared boiled rice and 303 parts by weight of the aged yeast mixture were mixed.

<Example 4> Production of rice makgeolli-4

When preparing the secondary makgeolli in Example 2, rice makgeolli was prepared in the same manner as in Example 2, except that 1 part by weight of plum and jujube extract and 1 part by weight of perilla extract were added to 100 parts by weight of the first makgeolli. was manufactured.

<Experimental Example 1> Sensory test

A sensory test was performed to confirm the palatability of the rice makgeolli prepared in Examples 1-4. The sensory test was conducted on 50 adult men and women, and a 9-point preference scale was used to classify preference, with 1 point being very bad, 3 points being bad, 5 being average, 7 being good, and 9 being very good. The results are shown in Table 1 below.

taste zest incense overall preference Example 1 8.2 8.2 8.1 8.2 Example 2 8.3 8.3 8.3 8.3 Example 3 8.4 8.4 8.5 8.4 Example 4 8.6 8.5 8.6 8.6

As shown in Table 1, rice makgeolli according to the present invention has excellent palatability.

Claims (2)

Preparing apples, pears, radishes, green onions, dried shiitake mushrooms, and ginger, first washing them with vinegar water, and then secondly washing them with running water; After mixing 18-22 parts by weight of washed apples, 3-7 parts by weight of pears, 3-7 parts by weight of radish, 1-5 parts by weight of green onions, 8-12 parts by weight of dried shiitake mushrooms and 0.5-1.5 parts by weight of ginger, here Preparing a mixture by adding 1-5 parts by weight of sugar and 1-5 parts by weight of sea salt and primary maturing for 4-8 hours at a temperature of 33-37°C; Adding 48-52 parts by weight of water to the first aged mixture; Secondary aging the water-added mixture at a temperature of 1-5°C for 2-4 months; and filtering the secondarily aged mixture; preparing a complex extract including;
Preparing plums and jujubes by washing them, mixing the washed plums, jujubes, honey, and starch syrup, putting them in a jar, covering them with sugar so that the solids cannot be seen, and then performing primary ripening at a temperature of 18-22°C for 20-22 days; And after primary ripening, filtering to obtain a stock solution, and secondary maturing the obtained stock solution at a temperature of 1-5°C for 5-7 months; manufacturing plum and jujube extract including;
Preparing perilla powder by washing, freeze-drying, and pulverizing perilla; Mixing 8-12 parts by weight of the prepared perilla powder and 88-92 parts by weight of water and performing primary hot water extraction at a temperature of 68-72°C for 5-7 hours while stirring; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first extract; After the first hot water extraction and filtering with filter paper, the remaining solids are mixed again with water at a ratio of 8-12 parts by weight of solids and 88-92 parts by weight of water, and stirred at a temperature of 98-102°C for 7-9 hours. performing secondary hot water extraction during; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary extract; And mixing the primary extract and the secondary extract; Preparing a perilla extract comprising a;
Adding rice to the complex extract and soaking it;
Preparing by removing moisture from the soaked rice, boiling it in a steamer for 38-42 minutes, and cooling the boiled rice to a temperature of 18-22°C;
Prepare a yeast mixture by mixing 28-32 parts by weight of yeast, 3-7 parts by weight of plum powder, 3-7 parts by weight of jujube powder, 1-5 parts by weight of perilla extract, and 250-270 parts by weight of the complex extract, 1- Aging for 5-7 hours at a temperature of 5°C;
Preparing a makgeolli mixture by mixing 98-102 parts by weight of prepared boiled rice and 301-305 parts by weight of aged yeast mixture, and producing primary makgeolli by primary maturing for 2-4 days at a temperature of 18-22°C;
The plum and jujube extracts are added to the primary makgeolli, and 0.5-1.5 parts by weight of the plum and jujube extract are added based on 100 parts by weight of the primary makgeolli, and then incubated at a temperature of 18-22° C. for 2-4 days. Manufacturing secondary makgeolli by maturing tea; and
A method of manufacturing makgeolli using plum, including the step of filtering the secondary makgeolli. delete