KR20010017133A - Method for production of alcoholic liquors - Google Patents

Abstract

PURPOSE: A method of making unrefined rice wine by mixing conventional hard-boiled rice prepared with millet as raw material in place of rice and malted wheat is provided which produces the title rice wine keeping taste and flavor. CONSTITUTION: This process for making raw rice wine comprises the steps of preparing rice cake using millet; preparing rice wine dregs by mixing malted wheat with yeast, lactic acid, rice and water and fermenting; mixing the obtained rice wine dregs with rice cake, rice, malted wheat and water and fermenting for predetermined time in the first stage; and mixing the fermented solution with rice cake, rice, malted wheat and water and fermenting for predetermined time in the second stage.

Description

Production method of liquor made from millet rice {METHOD FOR PRODUCTION OF ALCOHOLIC LIQUORS}

The present invention relates to a method for producing Takju and Yakju, which are the main raw material of millet rice, and in particular, to prepare the base liquor of Omegi-teok and Nuruk prepared with millet as the main raw material, respectively, in the first and second stages of immersion The present invention relates to a method for producing Takju and Yakju, which are made from millet rice, which is fermented by adding fermented and yeast.

Narrow rice wine, a specialty liquor in Jeju Island, had a large amount of residue left after brewing, which not only caused discomfort to the drinker when drinking, but also had no shelf life, so the taste and aroma changed easily, and rancidity prevented drinking.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a method for producing Takju and Yakju, which are made from millet rice, which can be preserved for a long time.

The present invention for achieving this object is the step of preparing the Omegiddok after grinding and washing the millet and clean rice; Producing yeast liquor by fermenting yeast with seed yeast, lactic acid, omegidduk and water; One step immersion step of fermenting a predetermined time after the addition of Omegi-teok, entry and water to the prepared base liquor; A two-stage immersion step of adding fermented rice cake and yeast, entry and water to the first fermentation broth obtained in the one-stage immersion step and then fermenting for a predetermined time; It is a manufacturing method of liquor made from millet rice as a main raw material comprising the step of removing sake lees from the second fermentation broth aged in the two-stage immersion step.

1 is another example of the manufacturing process of liquor made from millet according to the present invention.

Next, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In order to achieve this object, according to the present invention, after removing the outer shell and pulverized millet after washing several times, the step of preparing cooked Omegidduk: Nuruk prepared in advance in the Omegiddok prepared in the Omegidduk manufacturing step A base liquor manufacturing step of preparing a base liquor by mixing fermented yeast, seed yeast, lactic acid, rice and water for a predetermined time; A one-stage immersion step of adding fermented rice cake, koji, rice and water to the base wine prepared in the base wine manufacturing step and then fermenting for a predetermined time; After removing the sake lees from the circumference prepared through the two-stage immersion step by adding Omegi-dok, koji, rice and water to the first fermentation solution obtained in the first stage immersion step and fermentation for a predetermined time, the millet to complete There is provided a liquor manufacturing method using the main raw material.

Hereinafter, the contents of the present invention will be described in detail according to the manufacturing steps as follows.

In the step of preparing Omegi-teok, the crude rice is removed and washed several times with clear water to prepare purified millet. The millet milled, milled to the size of a fist, made rice cakes, cooked in water, and cooked. Stir enough ripe rice cakes with a spatula to loosen the dough, and then cool.

Rice and bran are mixed and mixed evenly and then fermented. When the fermentation is completed, the mixture is dried at a temperature of about room temperature and then aged to prepare yeast. This yeast manufacturing method is by the traditional manufacturing method which manufactures yeast in Jeju-do.

20 g of seed yeast, 20 ml of lactic acid, 5 kg of rice, and 1 L of water were added to 3 kg of malt prepared by a conventional manufacturing method, followed by incubation at 20 to 30 ° C. for 4 to 5 days to prepare a base liquor.

The first fermentation broth is prepared by adding 40 kg of omegi-tteok, 10 kg of rice, 100 l of water, and 30 kg of yeast to fermentation at a temperature of 25-30 ° C. for 48 hours. .

Starch glycosylase is eluted from the yeast during the one-stage forging step, and glycosylation and fermentation are vigorous, thereby promoting the production of ethanol.

The first fermentation solution eluted in the first stage immersion step again mixed 40kg omegiddok, 10kg of rice, 30kg of leaven and 100L of water and then fermented for 4 to 5 days at a temperature of about 25 to 30 ℃ The circumference is produced through the immersion step. The addition of yeast at this stage accelerates glycation and fermentation of ethanol.

The circumference obtained in the two-stage immersion step is about 12 to 14% alcohol content.

Takju having an alcohol content of about 6% is prepared by separating the circumference and sieving and sieving and adding the same amount of thick water to the circumference.

In addition, by distilling and sifting the circumference and adding a little thick water, pasteurization at a temperature of 60 to 65 ℃ Celsius and then aged at 20 to 22 ℃ storage alcohol can be prepared for the alcohol content of about 12% .

According to the present invention, it is possible to obtain Takju and Yakju, which are made from millet rice, which can preserve its unique taste, aroma and color for a long time.

Claims (3)

Omegi rice cake manufacturing step of grinding the rice skin and the clean millet, cooked to make rice cake; Mixing yeast seed yeast, lactic acid, rice and water to prepare yeast; One step immersion step of further fermenting a predetermined time after the addition of Omegi rice cake, rice, yeast and water to the prepared base wine; A method of producing liquor containing millet rice as a main raw material comprising a two-stage immersion step of preparing circumference by adding Omegi-teok, rice, yeast and water to the primary fermentation broth obtained in the first stage immersion step. The main raw material of millet rice according to claim 1, wherein the circumference obtained by the two-stage immersion step is separated from the circumference and the sieve formulation is followed by the addition of thick water equal to the circumference to produce the alcohol content of 6-8 vol% The manufacturing method of the liquor made with. According to claim 1, wherein the circumference obtained in the two-stage immersion step is subjected to fine filtration by distillation and sifting, after the addition of thick water and pasteurization at a temperature of 60 to 65 ℃ and then stored at 20 to 22 ℃ aged alcohol Liquor production method of liquor with millet rice, characterized in that the content of 11 to 14% by volume of the medicine.