KR20080078774A - How to make black nurungji rice wine - Google Patents

Abstract

A method for preparing an unrefined rice wine(makgeolli) from black rice is provided to produce the unrefined black rice wine maintaining ingredients and color of the black rice and having delicate scorched rice taste. A method for preparing an unrefined rice wine(makgeolli) from black rice comprises the steps of: (a) washing black rice; (b) steaming and cooling the black rice; (c) preparing scorched black rice from the black rice obtained from the step(b) through a conventional scorched rice preparing technique and crushing the scorched black rice; (d) adding the crushed scorched to steamed black rice for making wine; (e) crushing yeast and adding the crushed yeast to the steamed black rice for making wine; (f) adding dried and crushed bean sprout to the steamed black rice for making wine; (g) after mixing the steamed black rice for making wine evenly, aging a mixture through a conventional fermentation process; (h) after separating a clear layer from a product obtained by the fermentation process, subjecting the clear layer to a product testing process and then putting it in a bottle; and (i) after filtering unrefined black rice wine from the product obtained by the fermentation process, subjecting the wine to a product testing process and then putting it in a bottle.

Description

How to make black nurungji rice wine {omitted}

1

(1) black rice, (2) washing process, (3) steaming and cooling process, (4) mixing process of ground black rice nurungji and malt and bean sprouts powder, (4-1) preparing and adding ground black rice nurungji, ( 4-2) After heat treatment, add dry crushed bean sprouts, (4-3) crushed yeast, (4) black rice sulphate, crushed black rice nurungji, yeast, bean sprout powder mixing process, (5) fermentation process, (6 ) Manufacturing process, (7) Yakju manufacturing process, (8) Takju manufacturing process, (9) Inspection process, (10) Bottling process

Traditionally, Korea had its own method of making makgeolli, but most of them were forcibly abolished or destroyed in the turmoil of the Japanese colonial rule and the liberation government. If these manufacturing methods were upgraded and entered the global market, they would have developed into globalized products such as German beers and French wines.

Traditionally, white rice wine was produced using white rice.

 Technical task is to add black rice rice production process to manufacture black art rice to produce black rice wine using natural ingredients like black beer in Germany and black rice nurungji production process to make Takju with the taste of Nurungji.

In order to proceed with the black rice production process, the black rice 1 is first washed through a conventional washing process (2), heated with steam through a conventional steaming and cooling process (3), and then cooled. Next, proceed to the process of manufacturing black rice nurungji. To this end, after preparing black rice nurungji through a conventional nurungji manufacturing method, the process of preparing black rice nurungji (4-1), which is pulverized, is performed. The crushed black rice nurungji is added to the black art rice for aging. Next, the yeast produced through the conventional yeast manufacturing process is pulverized. This crushed yeast (4-3) is added to the black fine rice for aging. Next, the bean sprouts cultivated by the usual production method are heat treated, dried and then powdered. The soybean sprouts (4-2) pulverized after the heat treatment are added to the black fine rice for the preparation of the ripening process.

Crushed black rice nurungji, dried after heat treatment crushed bean sprouts (4-2), crushed nuruk (4-3) is added to the black rice rice and mixed to mix evenly. This mixed material is aged through a conventional fermentation process (5). After the normal aging process, two kinds of manufacturing processes are carried out. First, after the fermentation process (5) is completed, the fermentation process (5) is completed, and then separates only the clear layer of liquor, and proceeds to the bottling process (10) through the product inspection process (9). Secondly, after the fermentation process 5 is completed, the takju manufacturing process 8 filters the makgeolli with the conventional method of manufacturing makgeolli. After filtering the makgeolli, the bottling step 10 proceeds through the product inspection step 9.

It is possible to manufacture black rice wine utilizing the ingredients and colors of dark wheat, and to produce delicious rice wine with delicious Nurungji flavor.

Claims (1)

Black rice wine manufacturing method characterized in that the black rice rice manufacturing process and black rice nurungji material manufacturing process is added in the manufacturing method of rice wine.

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