KR20130124760A - Malt containing compound using crust of overcooked rice for traditional wine, method on producing malt containing compound, method on producing traditional wine, and traditional wine produced by the same method - Google Patents

Abstract

The present invention relates to a production method of a composition for producing malt containing traditional wine by producing scorched rice, absorbing a liquid malt extract to the scorched rice after drying, and secondly drying the scorched rice, the composition obtained from the method, a production method of the traditional wine using the composition, and the traditional wine. The production method of the composition for producing the malt containing traditional wine using the scorched rice comprises the following steps: producing the scorched rice using more than one grain selected from more than one kind of rice and more than one kind of other grains; drying the obtained scorched rice; absorbing the malt extract to the dried scorched rice; and secondly drying the scorched rice. The present invention allows foreign or local consumers who like to produce wine without any experience to produce the traditional wind by pouring water and waiting. [Reference numerals] (S11) Produce scorched rice using more than one grain selected from more than one kind of rice and more than one kind of other grains;(S12) Dry the obtained scorched rice;(S13) Make the dried scorched rice absorb malt extract;(S14) Secondly dry the scorched rice absorbing the malt extract

Description

Method for preparing a composition for producing koji-containing traditional liquor using nurungji, composition prepared by the manufacturing method, method for preparing traditional liquor by the composition, and traditional liquor produced by the method (Malt Containing Compound Using Crust of Overcooked Rice for Traditional Wine, Method) on Producing Malt Containing Compound, Method on Producing Traditional Wine, and Traditional Wine Produced by the Same Method}

The present invention relates to a method for preparing a composition for producing nuruk containing traditional liquor using nurungji, a composition prepared by the manufacturing method, a method for preparing traditional liquor using the composition, and a traditional liquor prepared by the method. For manufacturing yeast-containing traditional liquor using nurungji, the process includes drying the nurungji prepared by making nurungji to enjoy traditional liquor, and then adding and drying the nuruk extract containing the nuruk after drying. It relates to a method for producing a composition, a composition produced by the production method, a method for producing a traditional liquor with the composition, and a traditional liquor produced by the method.

Recently, as Nurungji's preference has increased from many unspecified people, you can see examples of the successful business of Nurungji manufacturing factory (process of producing Nurungji's molding mold mold and applying heat using electrical energy to produce Nurungji in large quantities). .

Nurongji is the best diet food of the 21st century, and I am sure that the day will not go far. Carbohydrate foods such as nurungji are known to be high in calories, but carbohydrate foods are not high in calories. Carbohydrates like nurungji, but may be a relatively low-calorie food.

Table 1 below is the calorie comparison of the main food

food Calorie GI value White rice 356 kcal 84 Brown rice 350 kcal 56 Five grains 337kcal 55 Germinated brown rice 340 kcal 54 Porridge (brown rice) 71kcal 54 Embryo 354 kcal 70 Confectionery, bread 280 kcal 95 Rye bread 264kcal 58 Nurungji 296kcal 55

The foods listed above are the carbohydrate foods we consume most, and the right GI values indicate the rate at which carbohydrates turn into sugar in the body and into the blood. The lower this rate, the less insulin secretion, so you won't gain weight. In other words, no matter how high your calories, low GI levels will make you less likely to gain weight. When the GI value is 60, the calories are as high as brown rice, but the GI value is low, so it is a good diet food. In particular, Nurungji is 296kcal, but the GI value 55. Especially, Nurungji is 296kcal, but the GI value of 55 is very effective as a diet food. In addition, Nurungji can be made from white rice, brown rice, germinated brown rice, etc., so that GI value is more important than calories for dieting. Gayangju (makgeolli) as a traditional composition for producing sake liquor that can contribute to the health of the drinker invented a composition that can easily implement traditional sake liquor even in the world or "oji".

In general, Nurungji semi-grains such as rice, glutinous rice, black rice, barley, brown rice, brown rice glutinous rice, and then cook the rice using a pot (electric rice cooker / cast iron pot / other rice utensils). There are various kinds of rice depending on how you cook. Rice cake, nurungji, hanbap, jinbap, and pressed rice come out. After you unpack the rice and put the rice on the bottom of the pot until it becomes yellow, you can finish it.

Traditional liquor is divided into brew, distilled liquor, mixed liquor and mixed liquor, and it is divided into pure grain wine and medicinal hometown grain liquor according to the materials used. Among them, pure grain wine of brewed liquor is divided into Danyang liquor, Leeyang liquor, and Samyang liquor according to the manufacturing process. Distilled spirits include distilled spirits such as Andong Soju, Munbaeju, Gosori Wine, and Jindo Hongju.

Traditional alcoholic beverages are produced in small quantities in the form of domestic crafts with different flavors depending on each region and family. In the humiliation of traditional liquor (other liquor) in the Japanese colonial period, the folk herbs are traditional liquor (makgeolli, It was a phenomenon of Korean traditional rice wine that felt the headache with a full satiety and hangover after drinking by forcibly fermenting fermentation method at a high temperature in a non-traditional way by immersion method in Dongdangju and Yakju).

The Koreans express unfavorable expressions that traditional Korean liquor is being ignored by consumers and foreigners who are not familiar with it because of its unique aroma and taste. However, the traditional fermented liquor (traditional liquor) is fermented at a low temperature in a traditional manner, aged, and then drunk, which is superior to any other alcohol in the world. In addition, Makgeolli is steadily developing and creating the Korean wave. Recently, with the improvement of living standards, consumers are enjoying liquor with the aromas and flavors of consumers' preferences due to the increased interest in health, and consumers prefer liquor with enhanced nutrition and health functionalities. Is interested in medicinal flavored grain liquor that uses various fruits or herbal medicines or natural products as raw materials.

Traditional liquor uses grains as raw materials, so grasping the characteristics of saccharifying enzyme-producing strains and yeasts, which are the main ingredients of fermentation, to make various flavors and flavors of spicy rice (glutinous rice, black rice, black rice glutinous rice) or rice flour, barley ( Traditional liquor that is fermented and matured by mixing barley flour, flour, and other grains, and various fruits or herbs (raw herbs, dried herbs) to savor the health (nourishment) and taste (color, aroma, taste) Succession must be developed.

Essential ingredients of traditional liquor immersion are traditional yeast (leaven, final, grain) and rice (rice and other grains).

Nuruk is a raw material for alcohol, which is a fungus with an enzyme that makes alcohol. It is made by kneading crushed wheat, rice, flour, etc. and shaping it and aging it at a suitable temperature.

The types of yeast include 1) yeast made of flour, 2) yeast made of rice and green beans, 3) yeast made of autumn barley, and 4) yeast made of rice flour. The name of the leaven was called Chukguk, Haeguk, Jeolguk, and Dongguk, depending on the time of manufacture. According to the form, it is divided into a diseased soup made by crushing and then slicing grains and a mountain soup made of grain or grain (grain yeast). Byeongkuk often used the powder directly, but sometimes water or juice solution (water malt). Nowadays, it is divided into flour country and flour obtained by burning three pieces of wheat and flour country and wheat bran, and its purpose is different.Bukguk is used for medicine, overhaul, and Korea is used for Takju and soju.

Yeast is made by kneading crushed wheat, rice, and mung bean juice and wrapping it in a cloth, straw, or blade of grass and stepping on it with your feet or put it in a yeast mold. Arrange this in a yeast room or ondol or barn, cover it with straw or wormwood, turn it unevenly and wait for yeast mold to float, which takes as little as one week or longer. Depending on the fat, there are differences in shape and recipe.

The general yeast forming method is 1) in Seoul and Yeongnam province, knead the raw material, wrap it in a cloth, put it in a mold, wrap it with straw, and deposit it on Ondol, and the form of Seoul and Yeongnam province has many circular shapes, and 2) Honam In Chungcheong Province, they hang indoors instead of depositing. Hunan and Chungcheongdo provinces have many cones and hats. It usually takes 4-5 days to deposit and 10-30 days to hang. 3) In the case of the improved meal, mix the flour with water to make a disk-shaped mass, ferment it at 40 degrees for about 10 days, and then transfer it to a drying room and slowly dry it. This has the advantage of being able to shorten the time and make it year round compared to the conventional method. Nuruk affects the quality as well as the type of raw materials used. If the diameter of the yeast is too short, the moisture easily diffuses and the bacteria do not penetrate well, so that the ripening is poor. When the nuruk is too thin, it is aged in a short time, There are a lot of sake lees, and the quantity of liquor is small. If it is too thick, the inside water is difficult to be diverged, and there is a possibility that the internal temperature becomes high, and drying after manufacture is also difficult. As such, the recipe is tricky to make it in Shinmi, Eulmi, and Gyeongja, and it is contraindicated that alcohol is soured when made on wooden days. In addition, the quality of the yeast is directly related to the taste.

The conventional process of preparing traditional liquor was as follows.

First, the method of manufacturing liquor (danyangju). 1) prepare yeast, and 2) make nurungji. Nurungji (1) wash the rice clean and soaked in water for 2-3 hours, (2) take out the rice soaked in water and put it in a colander to drain the water for 1 hour, and then (3) transfer the drained rice to the mineral wood , Steamed in a steamer or shiru to make nurungji. (4) Add a small amount of yeast to 3g of yeast and dissolve it well. (5) Put a small amount of yeast in a jar of water, add an appropriate amount of yeast and an appropriate amount of water, and stir well. Allow the yeast to dissolve evenly. 3) Danyangju immersion (1) Loosen the Nurungji, lower the temperature to a little lower than the body temperature, mix well with the prepared Nuruk, put it in a jar, stir well with a certain amount of bottled water, and (2) cover the jar with a clean cloth. Tie a string to make a lid, and (3) keep the temperature of alcohol at 25-28 degrees and keep it no higher than 30 degrees during fermentation period. (4) After soaking for 2-3 days a day Stir twice. D) The method of refining soaked liquor is (1) 4-5 days (summer season) 5-10 days after the soaking, stir well, and then scoop out a portion of the alcohol and rub it lightly by hand. (2) add the amount of water to the amount of filtered liquor. That is, if the amount of filtered liquor is 10L, 20L of rice wine is prepared by adding 10L of water.

The next is how to make rice flour (Lee Yangju) rice wine. 1) It is making a mortar. A) Put the flour into the cold water little by little and stir it well using a whisk. B) Heat the flour water. Continue to stir until it does not burn, and when it begins to boil, the fire is turned off. All). When the flour is cool, add the smashed yeast into the right size and mix well. la). Put the finished liquor of (C) in the liquor pot and block it with a cotton cloth. 2) The following is the making of an eruption. A) (Early April-Early September) is overlaid between 36 and 48 hours after sitting. If the amount is increased, it will be applied after 48 hours. It makes sulk rice cake with flour. (Seulgi-teok is to make rice cakes with grain powder.)

The following is the method of manufacturing the finest Samyangju. 1) It is related to the manufacturing method of traditional Chinese rice wine and its manufacturing method. After washing a certain amount of rice, water is removed, and rice is added to the rice for a certain time for cultivation for a certain time. (Danyang Province) to enter a single country. 2) Rice of the rice used in the immigration process is washed, and then the rice is washed with water and the rice is blended with the rice bran, . 3) After washing 1 times of the rice used in the entry manufacturing process in the two-stage immersion liquor, the water is removed and increased, and then blended with the final state and subjected to the three-stage immersion process (Samyangju).

Ordinary consumers have been asked to solve the following problems in order to easily form traditional liquor liquor (danyang liquor) or liquor to taste even in busy daily life.

The first is to solve the difficulty of preparing the material for producing yeast. In general, the material for manufacturing (molding) yeast is used to crush whole wheat and other materials (rice flour, barley flour, crude, buckwheat), but the manufacturing process is very demanding and requires expertise. 1) Commonly available wheat (imported wheat) includes animal feed and edible wheat. Even if edible wheat was purchased and used, it was very difficult to purchase high quality yeast by using excessive drugs to prevent deterioration in the transportation process. 2) After purchasing the purchased wheat (whole wheat) material, it was also a matter of how to infiltrate it cleanly, how to invade it, and then shaping it. 3) Put the crushed wheat in the mold of yeast mold and mold it after the pre-training from the experienced person. If the mold is wrong in the mold, it will swell like crack or keratin in drying process, and it will be difficult to ferment. It is a problem. 4) Fermentation Dried yeast must make yeast law well before immersion, and yeast is fermented by the law (crushing yeast and drying it in the sun) to remove the inherent odor and sterilize bad germs to complete high-quality yangyangju. There was a hassle to make. Lastly, even if the yeast was purchased through the traditional market or the Internet, it was difficult to distinguish whether the purchased yeast was of high quality yeast, and it was difficult to distinguish whether the purchased yeast was fermented properly and dried. This is especially because the color, aroma and taste of alcohol are determined in yeast.

Second, the general unspecified number of people may have been reluctant to use gung liquor (rice wine) using Nurungji for the traditional idea of combing the traditional ingredients of our traditional liquor liquor with "gobap rice and yeast." During the historical curve, the minchos were unable to resolve their meals.Nurungji was regarded as a means to soothe hunger. After invading yeast water other than the formulation, it seems to have not tried to think about combing the yangyangju.

The second is to solve the difficulty of making Nurungji. Nurungji cleans the rice after 2 ~ 3 hours (depends on the season). Soaked in water Take out the rice soaked in water, put it in a basket, drain water for 3-40 minutes, and steam the soaked rice It is necessary to make Nurungji by steaming it in Ina Siru, and to unpack the finished Nurungji to lower the temperature to a little lower than the body temperature and mix it with Nuruk. This process was very difficult for the general public.

The third is to solve the hassle of making alcoholic beverages that match the tastes and tastes of consumers. When making nurungji from one of the grains or mixed grains as a material, you can choose the crops of the grain that suits your tastes or preferences and make the nuungji crops so that you do not have to find the crops of the grains. There has been a need for eliminating the hassle of making water needed as a substitute for bottled water.

Therefore, for foreign or domestic consumers (male, female, oar, and cow) who have no experience but want to make alcohol, the process of preparing traditional liquor to their tastes by simply pouring water and waiting for the development of the composition for making traditional liquor There has been a great need.

The first technical problem to be solved by the present invention is to disclose a method for producing a composition for producing nuruk containing traditional liquor using nurungji.

The second technical problem to be solved by the present invention is to disclose a composition prepared by the production method.

The third technical problem to be solved by the present invention is to disclose a method for producing traditional liquor with the composition.

The fourth technical problem to be solved by the present invention is to disclose a traditional liquor manufactured by the method.

In order to achieve the object of the present invention, (A) at least one rice and at least one grain selected from any one or more grains selected from the nuungji; (B) drying the prepared nurungji; (C) absorbing the Nuruk extract in dried Nurungji; (D) drying the nurungji absorbed by the yeast extract; It provides a method for producing a composition for producing nuruk containing traditional liquor using nurungji, characterized in that it comprises a.

In order to achieve another object of the present invention, (B1) preparing to absorb the Nuruk extract in Nurungji made of at least one grain and at least one grain selected from at least one rice and at least one grain; (C) absorbing the yeast extract in the dried nurungji; (D) drying the nurungji absorbed by the yeast extract; It provides a method for producing a composition for producing nuruk containing traditional liquor using nurungji, characterized in that it comprises a. Preparing to moisten the yeast extract includes placing the dried nurungji in a predetermined container.

The dried nurungji may be partially or completely crushed before the nuruk extract is absorbed in the dried nurungji of step (C).

The step (B) is preferably one that is dried in the process of manufacturing nurungji.

In the step (C), the yeast extract is preferably prepared by separating the residue after waiting for a predetermined time after invading yeast and dry yeast in bottled water.

In the step (C), the yeast extract is preferably prepared by separating the residue after waiting for a predetermined time after invading yeast in bottled water.

The weight ratio of the yeast and dry yeast is preferably 0.2 to 5 parts by weight of dry yeast with respect to 100 parts by weight of yeast.

Step (A) is based on 100 parts by weight of the grains, Nurungji is to adjust to 82.8 parts by weight or 128.8 parts by weight or step (B) is based on 100 parts by weight of the grains, the dry weight of Nurungji is 81 parts by weight It is preferable that the amount is adjusted to 111.4 parts by weight, or the step (D) is based on 100 parts by weight of the grains, and the weight of the dried nulok-containing nurungji is adjusted to 90.6 parts by weight to 94.8 parts by weight.

Step (A) is to adjust to 100 parts by weight of the rice cooked with grains, Nurungji is adjusted to 39.3 parts by weight to 66.4 parts by weight or step (B) is based on 100 parts by weight of rice cooked with grains, dried The Nurungji weight is to be adjusted to 27.0 parts by weight to 60.2 parts by weight, or the step (D) is based on 100 parts by weight of rice cooked with grains, the weight of dried Nurok-containing Nurungji is adjusted to 28.6 parts by weight to 63.7 parts by weight It is preferable.

Step (B) is based on 100 parts by weight of nurungji of step (A), the weight of the dry nurungji is adjusted to 68.5 parts by weight to 91.6 parts by weight, or (D) step of Nurungji 100 of step (A) With respect to parts by weight, the weight of the dried Nurok-containing Nurungji is preferably adjusted to 71.3 parts by weight to 112.6 parts by weight.

In the step (D), the weight of the dried Nurok-containing Nurungji to be dried is adjusted to 101.0 parts by weight to 124.3 parts by weight based on 100 parts by weight of the dried Nurungji of the step (B).

(E) processing the Nuruk containing Nurukji through the step (D) to a predetermined form; The shape may further include a powder phase having a predetermined average particle size, a granule having a predetermined average size, a pellet having a predetermined shape, a three-dimensional shape having a predetermined shape, a linear shape having a predetermined diameter, and a predetermined thickness. It is preferable that it is any one or more shape of plate shape which has an average radius.

The yeast extract of step (C) is to be prepared by dipping a predetermined amount of yeast in a predetermined amount of water, wherein the yeast extract is 10 to 80 parts by weight with respect to 100 parts by weight of water Is preferably.

When preparing the nurungji in the step (A), the grain is to use two or more kinds of rice, at least one or more of the two or more types of rice, that the nurungji is prepared for each rice, rice It is preferable to mix the prepared Nurungji to complete the production of the Nurungji of step (A), or after soaking the two or more kinds of rice, it is preferable to mix the two or more kinds of rice soaked together to prepare the Nurungji. .

When preparing the nurungji in the step (A), the grain is rice, the rice is at least one or more selected from rice, glutinous rice, barley rice and black rice, or in the step (A) to produce the nurungji At this time, it is preferable that at least one or more of the grains and at least one or more of the crops, including at least one of the rice to produce the nurungji.

(F) in any one or more of the steps (A) to (E), at least one of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants Further adding; It is preferable to further include.

In order to achieve the problem to be achieved by the present invention, there is provided a composition for producing nuruk-containing traditional liquor using nurungji prepared using the method of any one of the above.

In order to achieve the object to be achieved by the present invention, containing a composition for producing nuruk containing traditional liquor using the nurungji in a container, and after pouring water, the step of fermenting for a predetermined period or more under a predetermined temperature condition; It proposes a traditional liquor manufacturing method comprising a.

Further adding at least one of at least one fruit, at least one herbal medicine, at least one plant and at least one herbal plant prior to starting fermentation; It is preferable to further include.

In order to achieve the problem to be achieved by the present invention, it presents a traditional liquor prepared by the above method.

The present invention has the following effects.

First, it is possible to conveniently manufacture traditional liquor, which can drastically increase the convenience and convenience in immersion. In particular, a). Omit the process of removing water after purchasing and washing rice, b). Omit the process of increasing capital, c). O Final production (leak) and omission of screening or purchasing process; The process of mixing the final yeast can be omitted.

Second, it is possible to simplify the diversion or Samyangju soaking function. Two-stage immersion that washes one or two times the rice used in the entry manufacturing process, removes water, increases the weight, and mixes it with the final one to make it fermented with it. In the process, the steps (a), (b), (c) and (d) which are repeated in the process can be omitted, so that the dipping liquor simplification function can be simplified and the three-stage distilled liquor (Samyangju) In the immersion process, the trouble of (a), (b), (c), and (d) can be omitted.

Third, the short shelf life of traditionalism can be significantly increased. Traditional Makgeolli is a fermented liquor, and its raw material is grain.Therefore, the shelf life of traditional liquor liquor made from grains is short and it is difficult to preserve it for a long time.By combining the present invention with packaging technology, the shelf life can be increased. It is easy to distribute and can be shipped anywhere in the world. By taking advantage of this, Korean traditional Korean rice wine is served to overseas Koreans and their acquaintances (locals) or residents of remote areas, and the culture and traditional wines of Korean sake are known and revived in national interest. After giving Koreans a traditional makgeolli, they have nostalgia in their homeland, and have local acquaintances drink traditional makgeolli to make them feel attractive by promoting excellence (fermented food) and convenience and convenience of traditional liquor soaking. We can spread the invention to the local people so that we can inherit our traditional liquor culture and present a profit model to Korean families.

Fourth, we can increase the profits of our farmers and increase the demand for rice, barley, and our wheat (hereinafter referred to as grain).

Fifth, the present invention makes it easy to manufacture traditional liquor, and the sludge produced in the process of making traditional liquor can be used as a base for animal (algae) feed or flower after marching in water, which cannot be compared with any other similar products. It is a technology that meets the advantages and eco-friendly environment where you do not have to worry about garbage after soaking.

1 is an exemplary configuration of a method for preparing a composition for producing traditional liquor using Nurungji of the present invention.
Figure 2 is another embodiment of the composition for producing a composition for producing traditional liquor using Nurungji of the present invention.

Hereinafter, a more detailed description will be given with reference to the drawings.

Figure 1 is an exemplary configuration of a method for producing a composition for producing nuruk containing traditional liquor using nurungji using rice of the present invention. The production method of the present invention comprises the steps of (A) preparing a nurungji with at least one grain selected from at least one rice and at least one grain (S11); (B) drying the prepared nurungji (S12); (C) absorbing the Nuruk extract in dried Nurungji (S13); And (D) drying the nurungji which absorbed the yeast extract (S14).

In general, the traditional liquor manufacturing method, as described in the background art, is mixed with the koji rice produced in the gourd rice, it is subjected to a fermentation process in the state of mixed yeast. The present invention is characterized in that the fermented rice is not mixed with fermented yeast, to prepare nurungji, and to dry it. The second feature is to dry the nurungji which absorbed the nuruk extract, and to process the dried nurungji to a predetermined form.

Step (B) may be performed in the nurungji manufacturing process. In other words, the manufacturing of nurungji is inevitably attached to the drying process, because the drying process can be understood as part of the manufacturing process. On the other hand, you can also dry Nurungji separately. Step (B) may be an independent Nurungji drying process, or may be a subsequent process of step (A). At this time, if you want to completely dry the nurungji in the step (A), if you do not pay enough attention to the heat control can not exclude the possibility that part of the nurungji burned. Typically, the process of drying nurungji by applying heat and then heating the produced nurungji at room temperature or a heating to a predetermined temperature, step (B) is the subsequent drying process and the production of nurungji in the entire process of manufacturing this nurungji It comprises any one or more of the following independent drying process after the complete.

Nuruk extract is prepared by dipping a predetermined amount of Nuruk in a predetermined amount of water, wherein the predetermined amount of water is the weight of the Nurungji prepared in step (A) and the Nurungji dried in step (B) It is preferable to have a preset proportional value to the weight difference between the weights. That is, the moisture contained when the nurungji was made in the process of drying the nurungji evaporates, because the moisture contained in the nuruk extract can supplement the evaporated water. In this case, the proportional value is preferably 0.1 to 10, preferably 0.5 to 2, and even more preferably 0.8 to 1.2. Compared to the amount of evaporated water, when the content of water contained in the yeast extract is less than 0.1, there is no enough moisture to allow the yeast extract to soak into the dried nurungji, and when it exceeds 10, the yeast extract is wasted, Too much water dries Nurungji, which takes time and energy. In order to sufficiently absorb the Nuruk extract in dried Nurungji, it is preferable that the water contained in the Nuruk extract is similar to or slightly exceeds the amount of water evaporated when the Nurukji is dried.

On the other hand, when making the yeast, dry yeast can be put, the content of the dry yeast is about 0.2 to 5 parts by weight of dry yeast with respect to 100 parts by weight of yeast. Even if it exceeds 5 parts by weight, there is no significant effect of adding yeast.

The weight of the nurungji absorbed by the nuruk extract of step (C) and the weight of the nurungji prepared in step (A) preferably have a predetermined proportional relationship. The proportional relationship is preferably 0.5 to 2 by weight. If the weight of nurungji absorbed nuruk extract is less than 0.5 times the weight of nurungji prepared in step (A), the nuruk extract is not absorbed in sufficiently dried nurungji, so the concentration of nuruk contained in nurungji is too thick, and water This is because the absorbed by the dry dried nurungji too quickly, there is a problem that the content of nuruk absorbed in the nurungji is insufficient, and when it exceeds 2.0 times, there is too much water in the nuruk extract, so that the concentration of this yeast is low. It is not possible to absorb all of the dried nurungji, or because the concentration of the nuruk is relatively low, there is a problem that the nuruk is not absorbed sufficiently dried nurungji.

The yeast extract is preferably one containing 10 to 80 parts by weight of yeast with respect to 100 parts by weight of water. If the content of Nuruk is less than 10 parts by weight, there is a problem that the Nuruk absorbed in the dried Nurungji is not enough, and when it exceeds 80 parts by weight, the amount of Nuruk absorbed into the Nurungji is relatively small. There is a problem that the waste of yeast is severe. And step (C) is preferably carried out for 10 to 60 minutes at room temperature. If it is less than 10 minutes, there is a problem that the yeast may not be sufficiently absorbed, and even if it exceeds 60 minutes, the yeast additionally absorbed over time rarely increases.

And the weight of the nurungji absorbed by the dried nuruk extract of step (D) is the sum of the weight of the dried nurungji of step (B) and the weight of the nuruk contained in the nuruk extract of step (C) and the predetermined It is preferable to have a proportional relationship of a range. Preferably, the predetermined proportional relationship is 0.5 to 2.0 in weight ratio. If the weight ratio is less than 0.5 times, the Nuruk extract may not be absorbed in sufficiently dried Nurungji, and the concentration of Nuruk contained in the Nurungji is too high, and the moisture is absorbed in the Nurungji, which is preferentially dried too quickly, thereby absorbing the Nuruk There is a problem that the content is insufficient, and when it exceeds 2.0 times, there is too much water in the yeast extract, so that the concentration of yeast is low so that this water cannot be absorbed by all dried nurungji, or the yeast concentration is relatively low. There is a problem that yeast is not absorbed into a sufficiently dry nurungji.

On the other hand, if the nurungji sufficiently absorbed Nuruk extract through step (D), the dried nurungji does not occur due to the lack of moisture fermentation process. That is, if the drying of the step (D) is not sufficient, and if the moisture remains in the nurungji more than a predetermined content, there is a possibility of fermentation, the drying of the step (D) is sufficiently dry so that the fermentation cannot proceed Good to do.

Nuruk-containing traditional liquor manufacturing composition using the nurungji after passing through the step (D) can be processed into a predetermined form. The shape may include a powder having a predetermined average particle size, a granule having a predetermined average size, a pellet having a predetermined shape, a three-dimensional shape having a predetermined shape, a line having a predetermined diameter, and a plate having a predetermined thickness and an average radius. It is preferable that it is any one or more shapes. That is, the processing may be a method of making a powder and a method of making a shape visually visible. Representative examples of processing may be powder, noodles, pellets, flakes, rice cakes and the like. Making a predetermined form will be readily applicable to those skilled in the art. For example, in order to make the composition for preparing nuruk containing traditional liquor using nurungji of step (D) in the form of noodles, the composition for preparing nuruk containing traditional liquor using nurungji is pulverized, and a little water is added, followed by an extrusion molding machine. After passing through to form a noodle form, the drying process. At this time, the fermentation does not occur in the composition for preparing koji-containing traditional liquor using nurungji in the form of noodles only after sufficiently drying. It will be apparent to those skilled in the art that the form can be any combination of various forms in addition to those illustrated above depending on the packaging, transportation, display, marketing and consumer preferences.

On the other hand, when preparing the nurungji in the step (A), it is to use two or more types of rice, at least one or more of the two or more types of rice, that is the nuungji is produced for each rice, for each rice Mixing the prepared nurungji is preferably to complete the preparation of the nurungji of step (A). The type of rice may be exemplified by white rice, glutinous rice, brown rice, brown rice glutinous rice, black rice rice, black rice glutinous rice and the like. At this time, since the rice is called rice, the amount of water required to build the nurungji, and the time or temperature to build the nurungji may vary slightly, you can mix the rice to make the nurungji, but to build the nurungji by rice, cooked Nurungji Mixing would be even more desirable. The mixing of rice may be a combination of milled rice, glutinous rice, mixed with rice and glutinous rice, mixed with milled rice and black rice, mixed with milled rice and yeonheung rice, mixed with glutinous rice and yeonheung rice, mixed with black and yeast rice. On the other hand, in the form of yeast noodles or yeast rice cake, yeast pellet form or yeast cereal type, wheat flour, flour and barley flour mixed, rice, glutinous rice, milled rice and glutinous rice mixed, milled rice and black rice mixed, milled rice and mixed rice unmixed, glutinous rice and lead Black rice mixed, black rice and mixed rice mixed materials may be used.

When preparing the nurungji in the step (A), it is preferable to produce the nurungji including at least one of grains and at least one or more crops, not at least one or more types of rice. The crop may be any one or more of whole barley, rice barley, evergreen barley, wheat, crude, sorghum, when the crop is called separately to build a nurungji, mixed with rice, or cooked separately, and made with rice You can mix. The crop may also include pumpkin, barley, buckwheat, barley, carrots, potatoes and the like.

(F) in any one or more of the steps (A) to (E), at least one of at least one fruit, at least one or more herbs, at least one or more flowers and at least one or more herbal plants Further adding; It is preferable to further include. The fruit may include apples, pears, grapes, strawberries, kiwis, tangerines, lemons, and all other fruits used for food, and the flowers may include chrysanthemums, gujeolcho, blue flowers and other horticultural crops. Ginseng in the herb. Licorice, Angelica, etc. may include herbs that are used as raw herbs or dried herbs.

Hereinafter, the present invention will be described in more detail with reference to Examples.

 [Example 1-1]

Example of rice 1kg

Step 1; In order to make Nurungji with 1kg of rice, the rice was placed in a direct fire rice cooker and cooked. At this time, the weight of the rice was 1928g.

Step 2: 1928 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After 1 hour of inoculating 300 g of Nuruk and 3 g of dried yeast (1% of Nuruk) in 1,358 g of bottled water (1,928 g of rice-870 g of Nurungji + 300 g of Nuruk), the malt was dissolved and the malt was completed.

Step 5: The Nurukji of step 3 was infiltrated with the yeast water of Step 4, and the nurukji was infiltrated with yeast water. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was placed in a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-2]

Example of mixing 10% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji by making 900g of rice and 100g of glutinous rice, we cooked the rice with the sesame and glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 1,882g.

Step 2: 1,882 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,027 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 871 g.

Step 4: After yeast 330g of yeast and 3g of dried yeast (1% of yeast) in 1,311 g of bottled water (1,882g of rice-871g of Nurungji + 330g of Nuruk) were soaked with koji dregs for 1 hour, and then the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-3]

Example of mixing 30% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of glutinous rice, the rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1790 g.

Step 2: 1,790 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 975 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 874 g.

Step 4: After sifting 330 g of yeast and 3 g of dried yeast (1% of yeast weight) in 1,216 g of bottled water (1,790 g of rice-874 g of Nurungji + 330 g of yeast), the yeast was finished after 1 hour of inoculation.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-4]

Example of mixing 50% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of glutinous rice, the rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1,698g.

Step 2: 1,698 grams of mixed rice was completed by Nurupji using a frying pen. The finished Nurungji weight was 1128 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 890 g.

Step 4: After 1,108 g of bottled water (1,698 g of rice-890 g of Nurungji + 330 g of Nuruk) was infiltrated with 330 g of yeast and 3 g of dried yeast (1% of yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-5]

Example of mixing 70% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of glutinous rice, the cooked rice was placed in a fired rice cooker. At this time, the weight of the rice was 1,614g.

Step 2: 1,614 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 971 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,035g of bottled water (1,614g-Nurungji 879g + 330g weight of yeast), the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-6]

Example in which black rice is mixed with 10% of 1 kg of rice

Step 1; In order to make Nurungji with 900g of rice and 100g of black rice, the rice was placed in a direct fire rice cooker. At this time, the weight of the rice was 1936g.

Step 2: 1,936 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,009 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After 1,363 g of bottled water (1,936 g of rice-873 g of Nurungji + 330 g of Nuruk) was infiltrated with 330 g of yeast and 3 g of dried yeast (1% of yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-7]

Example where 30% of black rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of black rice, the rice was placed in a direct fire rice cooker. At this time, the weight of the rice was 1,952g.

Step 2: 1,952 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,071 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 878 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,374g bottled water (1,952g-Nurungji 878g + yeast weight 330g) of bottled water was incubated for 1 hour to complete the yeast residue.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 947 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-8]

Example where 50% of black rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of black rice, the rice was cooked by sitting the fresh rice and black rice. At this time, the weight of rice was 1,968g.

Step 2: 1,968 g of mixed rice was used to complete Nurungji. The finished Nurungji weight was 1133 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees after the Nurungji was 883g.

Step 4: After 1,385 g of bottled water (1,968 g of rice-883 g of Nurungji + 330 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-9]

Example where 70% of black rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of black rice, the rice was cooked by placing the fresh rice and black rice in a direct fire rice cooker. At this time, the weight of the rice was 1,984g.

Step 2: 1,984 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,195 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,396g bottled water (1,984g- Nurungji 888g + yeast weight 330g) of bottled water, the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-10]

Example where 10% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji by making 900g of rice and 100g of barley rice, we placed rice and barley rice in a direct fire cooker and cooked rice. At this time, the weight of the rice was 2,061g.

Step 2: 2,061 g of barley mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,008 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 871 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,190g bottled water (2,061g-Nurungji 871g) was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-11]

Example where 30% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji by making 700g of rice and 300g of barley rice, we placed rice and barley rice in a direct fire rice cooker to make rice. At this time, the weight of the rice was 2326g.

Step 2: 2,326 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,068 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,453g (2,326g rice-873g of rice) of bottled water, the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-12]

Example where 50% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji by making 500g of rice and 500g of barley rice, we placed rice and barley rice in a direct fire rice cooker to make rice. At this time, the weight of the rice was 2,591g.

Step 2: 2,591 g of barley mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1128 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 874 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1717 g of bottled water (2,591g of rice-874 g of Nurungji) were infiltrated with yeast waste for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-13]

Example where 70% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of barley rice, we placed rice and barley in a direct fire cooker and cooked rice. At this time, the weight of the rice was 2,856g.

Step 2: 2,856 g of barley mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,188 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 876 g.

Step 4: After yeast 300g of dried water and 3g of dry yeast (1% of yeast weight) in 1980 g of bottled water (2,856g-Nurungji 876g) of bottled water, the yeast dregs were injured for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 1-14

Example where 10% of brown rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 900g of rice and 100g of brown rice, the rice was placed in a direct fire cooker with rice and brown rice. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dry yeast (1% of yeast weight) in 1,058g of bottled water (1,928g of rice-870g of Nurungji) were soaked for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 1-15

Example where 30% of brown rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast weight) in 1,058g of bottled water (1,928g of rice-870g of Nurungji) were infiltrated with yeast waste for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-16]

Example where 50% of brown rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast weight) in 1,058g of bottled water (1,928g of rice-870g of Nurungji) were infiltrated with yeast waste for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-17]

Example where 70% of brown rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of brown rice, the rice was cooked by placing the fresh rice and brown rice in a direct flame cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After 1,058 g of bottled water (1,928 g of rice-870 g of Nurungji) was infiltrated with 300 g of yeast and 3 g of dried yeast (1% of yeast weight).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-18]

Example that mixed 10% brown rice glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 900g of rice and 100g of brown rice glutinous rice, the rice was cooked by placing the fresh rice and brown rice in a direct fire rice cooker. At this time, the weight of the rice was 1,879g.

Step 2: 1,879 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 998 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 864 g.

Step 4: After 1,015 g of bottled water (1,879 g of rice-864 g of Nurungji) was inoculated with 300 g of yeast and 3 g of dried yeast (1% of yeast weight).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-19]

Example where 30% of brown rice glutinous rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of brown rice glutinous rice, the fresh rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1,782g.

Step 2: 1,782 grams of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,039 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of the nurungji was 852 g.

Step 4: After 1,230 g of bottled water (1,782 g of rice-852 g of Nurungji + 330 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 1-20]

Example of mixing 50% brown rice glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of brown rice glutinous rice, the fresh rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1684g.

Step 2: 1,684 g of mixed rice was used to finish Nurungji using a frying pen. The finished Nurungji weight was 840 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 760 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,144g bottled water (1,684g of rice-840g of Nurungji + 330g of yeast), the yeast residue was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 1-21

Example of mixing 70% brown rice glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of brown rice glutinous rice, the rice was cooked by placing the fresh rice and brown rice in a direct fire rice cooker. At this time, the weight of the rice was 1,586g.

Step 2: 1,586 g of mixed rice was used to complete nurungji using frying pen. The finished Nurungji weight was 828 g.

Step 3: The Nurungji was dried at room temperature 25-26 degrees for 3 hours, and then the Nurungji weight was 750.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,058g bottled water (1,586g-Nurungji 828g + Nuruk weight 330g) of bottled water, the yeast dregs were injured for 1 hour to complete the yeast.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 2-1]

Example of sticky rice 1kg

Step 1; In order to make Nurungji by sticking 1kg of glutinous rice, the cooked rice was placed in a fired rice cooker. At this time, the weight of the rice was 1,467g.

Step 2: 1,467 grams of glutinous rice was completed with nurungji using a frying pen. The finished Nurungji weight was 968 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees after the Nurungji was 883g.

Step 4: After inoculating 300g of Nuruk and 3g of dried yeast (1% of Nuruk) in 884g of bottled water (1,467g of rice-883g of Nurungji + 300g of Nuruk), the malt was completed after 1 hour of disinfection.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was placed in a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 9 hours after the alcohol soaking in Step 6.

[Example 2-2]

Example of mixing 20% rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 800g of glutinous rice and 200g of rice, the cooked glutinous rice and rice were placed in a direct fire rice cooker. At this time, the weight of the rice was 1,559g.

2. Step 2: 1,559 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 970 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 881 g.

4. Step 4: After 1 hour of soaking 300g of yeast and 3g of dried yeast (1% of yeast) in 978g of bottled water (1,559g of rice-881g of Nurungji + 330g of yeast), the yeast was depleted for 1 hour. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-3]

Example of mixing 40% of rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 600g of glutinous rice and 400g of rice, sesame and glutinous rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 1,652g.

2. Step 2: 1652 grams of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weight is 972 g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 878 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,074g of bottled water (1,652g rice- Nurungji 330g + yeast weight 330g), the yeast waste was completed for 1 hour. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-4]

Example of mixing 60% rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 400g of glutinous rice and 600g of rice, the rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1744 g.

2. Step 2: 1,744 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weight is 974 g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature of 25-26 ° C., and the weight of Nurungji was 875 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,169g bottled water (1,744g of rice-875g of Nurungji + 330g of yeast), the yeast was finished after 1 hour of disinfection. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-5]

Example of mixing 80% rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 200g of glutinous rice and 800g of rice, the cooked rice was placed in a fired rice cooker. At this time, the weight of the rice was 1,836g.

2. Step 2: 1,836 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weighs 976 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 873 g.

4. Step 4: After 1,263 g of bottled water (1,836 g of rice-873 g of Nurungji + 330 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast). .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-6]

Example of mixing black rice in 10% of 1kg glutinous rice

1. Step 1; In order to make Nurungji with 900g of glutinous rice and 100g of black rice, the cooked rice was cooked by placing glutinous rice and black rice in a direct fire rice cooker. At this time, the weight of rice was 1,521g.

2. Step 2: 1,521 g of mixed rice to complete the Nurungji using a frying pen. The finished Nurungji weighs 1,000g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 884 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 937g of bottled water (1,521g-Nurungji 884g + yeast weight 330g) was incubated for 1 hour after the yeast dregs were incomplete. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-7]

Example of mixing black rice in 30% of glutinous rice 1kg

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of black rice, the cooked rice was cooked by sitting the glutinous rice and black rice in a direct fire rice cooker. At this time, the weight of the rice was 1,629g.

2. Step 2: 1,629 grams of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 1,064g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 887 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,042g (1,629g of rice-887g + Nuruk weight 330g) bottled water, after the yeast dregs for 1 hour, the yeast was completed. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 948 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-8]

Example of mixing 50% black rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of black rice, the rice was cooked by sitting the glutinous rice and black rice in the direct fire rice cooker. At this time, the weight of the rice was 1,738g.

2. Step 2: 1738 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight is 1128 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 890 g.

4. Step 4: After 1 hour of drinking water (1,738g of rice, 890g of Nurungji + 330g of Nuruk) and 300g of Nuruk and 3g of dried Yeast (1% of Yeast), the yeast was made for 1 hour. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-9]

Example of mixing 70% black rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 300g of glutinous rice and 700g of black rice, the cooked rice was cooked by placing the glutinous rice and black rice in the direct fire rice cooker. At this time, the weight of the rice was 1846g.

2. Step 2: 1846 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight is 1192 g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 892 g.

4. Step 4: After 1,254 g of bottled water (1,846 g of rice, 892 g of Nurungji + 330 g of Nuruk), 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk) were infiltrated, and the Nuruk was dissolved for 1 hour. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 906 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-10]

Example of mixing barley rice 10% in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 900g of glutinous rice and 100g of barley rice, the glutinous rice and barley rice were placed in a direct fire cooker and cooked. At this time, the weight of the rice was 1,646g.

2. Step 2: 1,646 g of barley mixed rice was completed by using a fried pen. The finished Nurungji weighs 999 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 883 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,063g bottled water (1,646g-Nurungji 883g) of bottled water was incubated for 1 hour and the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 2-11]

Example of mixing barley rice with 30% of glutinous rice 1kg

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of barley rice, the glutinous rice and barley rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,003g.

2. Step 2: 2,003 g of barley mixed rice to complete the nurungji using a frying pen. The finished Nurungji weighs 1,061g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 882 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,121g bottled water (2,003g-Nurungji 882g) of bottled water, the yeast waste was completed for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-12

Example of mixing 50% barley rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of barley rice, the glutinous rice and barley rice were placed in a direct fire cooker and cooked. At this time, the weight of the rice was 2,361g.

2. Step 2: 2,361g of barley mixed rice was completed by Nurupji using a frying pen. The finished Nurungji weighs 1,123 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 881 g.

4. Step 4: After yeast 300g and 3g dry yeast (1% yeast weight) in 1,480g bottled water (2,361g-Nurungji 881g) of bottled water, the yeast waste was completed for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-13

Example of mixing 70% barley rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 300g of glutinous rice and 700g of barley rice, the glutinous rice and barley rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,718g.

2. Step 2: 2,718 g of barley mixed rice was completed Nurukji using a frying pen. The finished Nurungji weighs 1,275 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 880 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1838g bottled water (2,718g-Nurungji 880g) of bottled water, the yeast waste was completed for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 932 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-14

Example of mixing 10% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 900g of glutinous rice and 100g of brown rice, we cooked the glutinous rice and brown rice, which were placed in a direct fire rice cooker. At this time, the weight of the rice was 1,513g.

2. Step 2: 1,513 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 969 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 882 g.

4. Step 4: After 9g of bottled water (1,513g of rice, 882g of Nurungji + 330g of Nuruk), 300g of Nuruk and 3g of dried Yeast (1% of Yeast) were infiltrated and the yeast was left for 1 hour. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-15

Example of mixing 30% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of brown rice, we cooked the glutinous rice and brown rice in the cooked rice cooker. At this time, the weight of rice was 1,605g.

2. Step 2: 1,605 grams of mixed rice to complete the Nurungji using a frying pen. The finished Nurungji weight is 971g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 879 g.

4. Step 4: After 1 hour (261g) of bottled water, 300g of yeast and 3g of dried yeast (1% of yeast weight) were infiltrated with 1,026g of water (1,605g of rice-879g of Nurungji + 330g of yeast). .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-16

Example of mixing 50% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of brown rice, the rice was cooked by sitting the glutinous rice and brown rice in the direct fire rice cooker. At this time, the weight of the rice was 1,698g.

2. Step 2: 1,698 grams of mixed rice to complete the Nurungji using a frying pen. The finished Nurungji weight is 973g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

4. Step 4: After yeast 300g of yeast and 3g of dried yeast (1% of yeast weight) in 1,121g of bottled water (1,698g of rice-877g of Nurungji + 330g of yeast), the yeast was completed after 1 hour of disinfection. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-17

Example of mixing 70% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 300g of glutinous rice and 700g of brown rice, we cooked glutinous rice and brown rice, which were placed in a direct fire rice cooker. At this time, the weight of the rice was 1790 g.

2. Step 2: 1,790 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weighs 975 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 874 g.

4. Step 4: After 1 hour 1,790g of bottled water (1,790g of rice-874g of Nurungji + 330g of Nuruk) and 300g of Nuruk and 3g of Dry Yeast (1% of Nuruk) were infiltrated with dregs for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The yeast dried Nurungji weight was 933g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-18

Example of mixing 10% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji by making 900g of glutinous rice and 100g of brown rice glutinous rice, the cooked rice was cooked by placing the glutinous rice and brown rice glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 1,537g.

2. Step 2: 1,537g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 990 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 876 g.

4. Step 4: After 9g of bottled water (1,537g of rice-876g of Nurungji + 330g of Nuruk), 300g of Nuruk and 3g of dried Yeast (1% of Nuruk) were infiltrated. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The koji dried kohlungji weight was 934g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-19

Example of mixing 30% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of brown rice glutinous rice, the glutinous rice and brown rice glutinous rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 1676 g.

2. Step 2: 1,676 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 1,032g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 861 g.

4. Step 4: After 1 g of 1,115 g of bottled water (1,676 g of rice, 861 g of Nurungji + 330 g of malt), 300 g of yeast and 3 g of dried yeast (1% of yeast) were infiltrated. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The koji dried kohlungji weight was 934g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-20

Example of mixing 50% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of brown rice glutinous rice, we cooked the glutinous rice and brown rice glutinous rice. At this time, the weight of rice was 1,815g.

2. Step 2: 1815g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weighs 1,075g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 847 g.

4. Step 4: After 1 hour of drinking 1,268 g of bottled water (1,815g of rice-847g of Nurungji + 330g of malt) and 300g of malt and 3g of dried yeast (1% of malt), the malt was dissolved for 1 hour and then the malt was completed. .

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The yeast dried Nurungji weight was 933g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 2-21

Example of mixing 70% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; To make Nurungji with 300g of glutinous rice and 700g of brown rice glutinous rice, we cooked the glutinous rice and brown rice glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 1,954g.

2. Step 2: 1,954 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight is 1,118g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 832 g.

4. Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,122g bottled water (1,954g-Nurungji 832g) of bottled water, the yeast waste was completed for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The yeast dried Nurungji weight was 933g.

6. Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 3-1]

Example of black rice rice 1kg

Step 1; In order to make Nurungji with 1kg of black rice, the rice was placed in a direct cooker and cooked. At this time, the weight of the rice was 2,008g.

Step 2: 2,008 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,288 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 896 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,412g of bottled water (2,008g rice-896g + Nuruk weight 300g) of bottled water was incubated for 1 hour, and then the yeast was completed.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was placed in a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 3-2]

Example that mixed 20% of glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 800g of black rice and 200g of glutinous rice, rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1846g.

Step 2: 1846 grams of mixed rice was completed by using a frying pen. The finished Nurungji weight was 1,224 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After 1,252 g of bottled water (1,846 g of rice-894 g of Nurungji + 330 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 3-3]

Example of mixing 40% of glutinous rice in 1kg of black rice

Step 1; 600g of black rice and 400g of glutinous rice were cooked with sesame and glutinous rice. At this time, the weight of the rice was 1,792g.

Step 2: 1,792 g of mixed rice was used to complete Nurungji using a frying pen. The finished Nurungji weight was 1160 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,201g bottled water (1,792g rice-891g + Nuruk weight 330g) of bottled water was incubated for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 3-4]

Example of mixing 60% of glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 400g of black rice and 600g of glutinous rice, the rice and glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1684g.

Step 2: 1,684 g of mixed rice was used to finish Nurungji using a frying pen. The finished Nurungji weight was 1,096 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: After inoculating 330g of yeast and 3g of dry yeast (1% of yeast weight) in 1,096g of bottled water (1,684g of rice-888g of Nurungji + 330g of yeast), the yeast was prepared after dissolving the yeast dregs for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-5

Example of mixing 80% of glutinous rice in 1kg of black rice

Step 1; 200g of black rice and 800g of glutinous rice were cooked with sesame and glutinous rice. At this time, the weight of the rice was 1575 g.

Step 2: 1,575 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,032 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 886 g.

Step 4: 9g of bottled water (1,575g of rice-886g of Nurungji + 330g of Nuruk) was infiltrated with 300g of Nuruk and 3g of dried yeast (1% of Nuruk).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-6

Example of mixing 20% rice in 1 kg of black rice

Step 1; In order to make Nurungji with 800g of rice and 200g of black rice, the rice was cooked by placing the fresh rice and black rice in a direct cooker. At this time, the weight of the rice was 1,992g.

Step 2: 1992 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,226 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After 1,401 g of bottled water (1,992 g of rice-891 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-7

Example of mixing 40% of rice in 1 kg of black rice

Step 1; 600g of black rice and 400g of rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 1,976g.

Step 2: 1,976 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1164 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 886 g.

Step 4: After 1,384 g of bottled water (1,976 g of rice-886 g of Nurungji + 300 g of malt) was infiltrated with 300 g of malt and 3 g of dried yeast (1% of malt), and the malt was disinfected for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-8

Example of mixing 60% rice in 1kg of black rice

Step 1; In order to make Nurungji with 400g of black rice and 600g of rice, the fresh rice and black rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1960g.

Step 2: 1,960 g of mixed rice was completed by using a frying pen. The finished Nurungji weight was 1,102 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and then Nurukji was 881g.

Step 4: After 1,385 g of bottled water (1,968 g of rice-883 g of Nurungji + 330 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-9

Example of mixing 80% of rice in 1 kg of black rice

Step 1; In order to make Nurungji with 200g of black rice and 800g of rice, the fresh rice and black rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1944 g.

Step 2: 1,944 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,040 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After 1,369 g of bottled water (1,944 g of rice-875 g of Nurungji + 330 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 3-10]

Example where 10% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 900g of black rice and 100g of barley rice, the rice and barley rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 2133g.

Step 2: 2,133 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,287 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,239g of water (2,133g rice- Nurungji 894g) bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-11

Example where 30% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 700g of black rice and 300g of barley rice, we placed rice and barley in a direct-cooker and cooked rice. At this time, the weight of the rice was 2,382g.

Step 2: 2,382 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,287 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1,488g (2,382g rice-894g) of bottled water, the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-12

Example where 50% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 500g of black rice and 500g of barley rice, the rice and barley rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 2,631g.

Step 2: 2,631 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,283 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 887 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1744g bottled water (2,631g-Nurungji 887g) of bottled water, the yeast residue was inverted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-13

Example where 70% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 300g of black rice and 700g of barley rice, we placed rice and barley rice in a direct-cooker and cooked rice. At this time, the weight of the rice was 2880g.

Step 2: 2,880 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,285 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1,989g of bottled water (2,880g of rice-891g of nurungji) were infiltrated with yeast dregs for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-14

Example where 10% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 900g of black rice and 100g of brown rice, the rice was cooked by placing the fresh rice and brown rice in a direct cooker. At this time, the weight of the rice was 2,000g.

Step 2: 2,000 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,257 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After 1 g of bottled water (2,000 g of rice-894 g of Nurungji + 300 g of Nuruk) was inoculated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 3-15]

Example where 30% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 700g of black rice and 300g of brown rice, the black rice and brown rice are used to make rice. At this time, the weight of the rice was 1,984g.

Step 2: 1,984 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,195 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,396g bottled water (1,984g- Nurungji 888g + yeast weight 330g) of bottled water, the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 3-16]

Example where 50% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 500g of black rice and 500g of brown rice, we cooked rice with black rice and brown rice, which were placed in a direct-cooker. At this time, the weight of the rice was 1,968g.

Step 2: 1,968 g of mixed rice was used to complete Nurungji. The finished Nurungji weight was 1133 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 923 g.

Step 4: After 1 g of bottled water (1,968 g of rice-923 g of Nurungji + 300 g of Nuruk) and 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast) were infiltrated with Yeast dregs for 1 hour, the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-17

Example where 70% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 300g of black rice and 700g of brown rice, the black rice and brown rice are used to make rice. At this time, the weight of the rice was 1,952g.

Step 2: 1,952 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,071 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 878 g.

Step 4: 1g of bottled water (1,952g of rice-878g of Nurungji + 300g of Nuruk) and 300g of Nuruk and 3g of Dry Yeast (1% of Nuruk) were infiltrated with dregs for 1 hour, and then the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The yeast dried Nurungji weight was 947 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-18

Example that mixed 10% brown rice glutinous rice in 1kg of black rice

Step 1; 900g of black rice and 100g of brown rice glutinous rice were cooked with sesame black rice and brown rice glutinous rice in a direct fire rice cooker to make Nurungji. At this time, the weight of the rice was 2,024g.

Step 2: 2,024 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,275 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: After 1,436 g of bottled water (2,024 g of rice-888 g of Nurungji + 330 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The yeast dried Nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-19

Example where 30% of brown rice glutinous rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 700g of black rice and 300g of brown rice glutinous rice, the black rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of rice was 2,054g.

Step 2: 2,054 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,256 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast weight) in 1484g of bottled water (2,054g of rice-870g of Nurungji + 300g of yeast) were infiltrated with yeast dregs for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-20

Example of mixing 50% brown rice glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 500g of black rice and 500g of brown rice glutinous rice, black rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 2,085g.

Step 2: 2,085 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,235 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees after the Nurungji was 853g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,232g of bottled water (2,085g-Nurungji 853g) of bottled water, the yeast dregs were inverted for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 3-21

Example of mixing 70% brown rice glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 300g of black rice and 700g of brown rice glutinous rice, black rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 2116 g.

Step 2: 2,116 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,214 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 836 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast weight) in 1,280g of bottled water (2,116g-Nurungji 836g) of bottled water, the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The yeast dried Nurungji weight was 947 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 4-1]

Example of 1kg barley rice

Step 1; In order to make Nurungji by making 1kg of barley rice, we placed the barley rice in a direct fire cooker and cooked rice. At this time, the weight of the rice was 3,254g.

Step 2: 3,254 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,278 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 878 g.

Step 4: After yeast 300g yeast 300g and 3g of dried yeast (1% yeast weight) in 1,412g of bottled water (made of yeast water in the amount of black rice bottled water of Example 4 above) Completed the water.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was placed in a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-2

Example of mixing 20% of glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 800g of barley rice and 200g of glutinous rice, rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 2,896g.

Step 2: 2,896 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,216 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After yeast 330g of yeast and 3g of dry yeast (1% of yeast weight) were soaked in 2,020g of bottled water (2,896g of rice-876g of Nurungji), the yeast was completed after 1 hour of disinfection.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-3

Example of mixing 40% glutinous rice in 1kg of barley rice

Step 1; 600g of barley rice and 400g of glutinous rice were used to make rice and glutinous rice. At this time, the weight of the rice was 2,539g.

Step 2: 2,539 grams of mixed rice was completed by Nurukji using frying pen. The finished Nurungji weight was 1154 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 880 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1659g bottled water (2,539g-Nurungji 880g) bottled water, the yeast residue was inverted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-4

Example of mixing 60% glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 400g of barley rice and 600g of glutinous rice, barley rice and glutinous rice were placed in a direct fire cooker and cooked. At this time, the weight of the rice was 2,182g.

Step 2: 2,182 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,092 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 890 g.

Step 4: After inoculating 300 g of yeast and 3 g of dry yeast (1% of yeast weight) in 1,292 g of bottled water (2,182 g of rice-890 g of Nurungji), the yeast was depleted for 1 hour to complete the yeast.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-5

Example of mixing 80% of glutinous rice in 1kg of barley rice

Step 1; 200g of barley rice and 800g of glutinous rice were cooked with sesame barley and glutinous rice. At this time, the weight of the rice was 1,825g.

Step 2: 1,825 g of mixed rice was completed by using Nurifji with a frying pen. The finished Nurungji weight was 1,030 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 882 g.

Step 4: After sifting 300g of Nuruk and 3g of dried yeast (1% of Nuruk) in 1,243g of bottled water (1,825g of rice-882g of Nurungji + 300g of Nuruk), the yeast was depleted for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The alcohol was completed 5 days after fermentation started from 4 hours after the alcohol immersion of step 6.

[Example 4-6]

Example of mixing 20% rice in 1kg of barley rice

Step 1; In order to make Nurungji with 800g of barley rice and 200g of rice, we placed rice and barley rice in a direct-cooker and cooked rice. At this time, the weight of the rice was 2,989g.

Step 2: 2,989 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,218 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

Step 4: After yeast 300g of dried yeast and 3g of dried yeast (1% of yeast weight) in 2,112g bottled water (2,989g-Nurungji 877g) of bottled water, the yeast dregs were incubated for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 4-7]

Example of mixing 40% rice in 1kg of barley rice

Step 1; 600g of barley rice and 400g of rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 2,724g.

Step 2: 2,724 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,158 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1,849g of bottled water (2,724g of rice-875g of Nuruk) were infiltrated with yeast waste for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 948 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-8

Example of mixing 60% rice in 1kg of barley rice

Step 1; In order to make Nurungji with 400g of barley rice and 600g of rice, we placed rice and barley rice in a direct-cooker and cooked rice. At this time, the weight of the rice was 2,459g.

Step 2: 2,459 g of barley blended rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,098 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,586g of bottled water (2,459g-Nurungji 873g) of bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-9

Example of mixing 80% of rice in 1kg of barley rice

Step 1; 200g of barley rice and 800g of rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 2,193g.

Step 2: 2,193 grams of barley mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,038 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 872 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,321g of bottled water (2,193g- Nurungji 872g) of bottled water, the yeast dregs were inverted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-9

Example in which black rice is mixed with 20% of barley rice 1 kg

Step 1; In order to make Nurungji with 800g of barley rice and 200g of black rice, the barley rice and black rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 3,005g.

Step 2: 3,005 grams of mixed rice was completed by using a fried pen. The finished Nurungji weight was 1,280 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 882 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 2,123g bottled water (rice weight 3,005g- Nurungji 882g) was incubated for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-10

Example that mixed 40% black rice in 1kg of barley rice

Step 1; In order to make Nurungji with 600g of barley rice and 400g of black rice, the barley rice and black rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,756g.

Step 2: 2,756 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,282 g.

Step 3: The nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of the nurungji was 885 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1,871g of bottled water (2,756g of rice-885g of nurungji), the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-11

Example that mixed 60% black rice in 1kg of barley rice

Step 1; In order to make Nurungji with 400g of barley rice and 600g of black rice, the barley rice and black rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,507g.

Step 2: 2,507 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,284 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 889 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,618g bottled water (2,507g-Nurungji 889g) bottled water, the yeast dregs were injured for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-12

Example where 80% of black rice is mixed in 1kg of barley rice

Step 1; 200g of barley rice and 800g of black rice were used to make rice paddies. At this time, the weight of the rice was 2,257g.

Step 2: 2,257 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,286 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 893 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,364g of bottled water (2,257g of rice-893g of nurungji), the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-13

Example of mixing brown rice with 10% of 1kg of barley rice

Step 1; In order to make Nurungji with 900g of barley rice and 100g of brown rice, the rice was cooked by placing the fresh rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 3122g.

Step 2: 3,122 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1248 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 2,245g bottled water (3,122g-Nurungji 877g) of bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-14

Example of mixing 30% brown rice in 1kg of barley rice

Step 1; In order to make Nurungji with 700g of barley rice and 300g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 2,856g.

Step 2: 2,856 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,188 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 876 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,980g bottled water (2,856g-Nurungji 876g) of bottled water, the yeast dregs were incubated for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-15

Example of mixing 50% brown rice in 1kg of barley rice

Step 1; In order to make Nurungji with 500g of barley rice and 500g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 2,591g.

Step 2: 2,591 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1128 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 874 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1717 g of water (2,591 g of rice-874 g of Nurungji) were soaked for 1 hour, and the yeast was finished.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 4-16]

Example of mixing 70% brown rice in 1kg of barley rice

Step 1; In order to make Nurungji with 300g of barley rice and 700g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 2326g.

Step 2: 2,326 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,068 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,453g (2,326g rice-873g) of the bottled water, after the yeast dregs for 1 hour, the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-17

Example of mixing 10% brown rice glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 900g of barley rice and 100g of brown rice glutinous rice, the rice and brown rice were placed in a direct fire cooker. At this time, the weight of the rice was 3145g.

Step 2: 3,145 grams of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,269 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 871 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 2,274g of bottled water (3,145g rice-871g of Nurungji) was incubated for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 4-18]

Example of mixing 30% brown rice glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 700g of barley rice and 300g of brown rice glutinous rice, the rice was cooked with sesame rice and brown rice. At this time, the weight of the rice was 2,926g.

Step 2: 2,926 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,249 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 858 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 2,068g of bottled water (2,926g of rice-858g of Nurungji) were soaked for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-19

Example of mixing 50% brown rice glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 500g of barley rice and 500g of brown rice glutinous rice, barley rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of rice was 2,708g.

Step 2: 2,708 g of mixed rice was used to finish Nurungji. The finished Nurungji weight was 1,230 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C. The nurungji weight was 844 g.

Step 4: After yeast 300g of dried yeast and 3g of dried yeast (1% of yeast weight) in 1864g of bottled water (2,708g of rice-844g of nurungji), the yeast was incubated for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 4-20

Example of mixing 70% brown rice glutinous rice in 1kg of barley rice

Step 1; 300g of barley rice and 700g of brown rice glutinous rice were cooked by placing barley rice and brown rice glutinous rice in a direct fire rice cooker to make Nurungji. At this time, the weight of the rice was 2490g.

Step 2: 2,490 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,211 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 831 g.

Step 4: After 1,659 g of bottled water (2,490 g of rice-831 g of Nurungji) was inoculated with 300 g of yeast and 3 g of dried yeast (1% of yeast weight).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 5-1]

Brown Rice 1kg Standard Example

Step 1; In order to make Nurungji with 1kg of brown rice, the rice was placed in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1928 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g yeast 300g and dried yeast 3g (1% yeast weight) in 1,350g bottled water (1,928g rice- Nurungji 870g + 300g weight of yeast), the yeast waste was completed for 1 hour, and then the yeast was completed. .

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was placed in a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: After the fermentation started from 4 hours after the soaking in step 6, the wine was completed 5 days

Example 5-2

Example of mixing glutinous rice with 20% of 1kg brown rice

Step 1; In order to make Nurungji with 800g brown rice and 200g glutinous rice, rice cooked with fresh brown rice and glutinous rice was placed in a direct cooker. At this time, the weight of the rice was 1,836g.

Step 2: 1,836 g of mixed rice rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 976 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After 1,263 g of bottled water (1,836 g of rice-873 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 5-3]

Example of mixing 40% glutinous rice in 1kg of brown rice

Step 1; 600g brown rice and 400g glutinous rice were cooked with rice and glutinous rice. At this time, the weight of the rice was 1744 g.

Step 2: 1,744 g of mixed rice rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 974 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After 1 hour 1,169 g of bottled water (1,744 g of rice-875 g of Nurungji + 300 g of Nuruk) were infiltrated with 300 g of Nuruk and 3 g of dried yeast (1% of Yeast), the yeast was decomposed for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-4

Example of mixing 60% glutinous rice in 1kg of brown rice

Step 1; In order to make Nurungji with 400g of brown rice and 600g of glutinous rice, rice was cooked with sesame brown rice and glutinous rice. At this time, the weight of the rice was 1,652g.

Step 2: 1,652 g of mixed rice rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 972 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 890 g.

Step 4: After inoculating 300 g of Nuruk and 3 g of dried yeast (1% of Nuruk) in 1,062g of bottled water (1,652g of rice-890g of Nurungji + 300g of Nuruk), the malt was completed after 1 hour of disinfection.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-5

Example of mixing 80% of glutinous rice in 1kg of brown rice

Step 1; 200g brown rice and 800g glutinous rice were cooked with sesame brown rice and glutinous rice. At this time, the weight of the rice was 1,559g.

Step 2: 1,559 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 970 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and then Nurukji was 881g.

Step 4: After yeast 300g and 3g dry yeast (1% yeast weight) in 978g bottled water 978g (1,559g rice- Nurungji 8g + 300g weight of yeast), after the yeast dregs for 1 hour, yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 5-6]

Example of mixing 20% rice in 1kg of brown rice

Step 1; In order to make Nurungji with 800g of brown rice and 200g of rice, the rice and glutinous rice were placed in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast) in 1,358g of bottled water (1,982g of rice-870g of Nurungji + 300g of Nuruk) were soaked with koji dregs for 1 hour, and then the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-7

Example of mixing 40% rice in 1 kg of brown rice

Step 1; 600g brown rice and 400g rice were used to make rice paddy and cooked rice with sticky rice and glutinous rice. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast) in 1358g bottled water (1,928g rice-870g + Nuruk weight 300g) was inoculated with yeast dregs for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-8

Example of mixing 60% rice in 1kg of brown rice

Step 1; In order to make Nurungji with 400g of brown rice and 600g of rice, the rice and glutinous rice were placed in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice rice was completed by Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast) in 1358g bottled water (1,928g rice-870g + Nuruk weight 300g) was inoculated with yeast dregs for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 5-9]

Example where 80% of rice is mixed in 1 kg of brown rice

Step 1; In order to make Nurungji with 200g of brown rice and 800g of rice, the rice was cooked by placing the fresh rice and glutinous rice in a direct-cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice rice was completed by Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast) in 1358g bottled water (1,928g rice-870g + Nuruk weight 300g) was inoculated with yeast dregs for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-10

Example in which black rice is mixed with 20% of brown rice 1kg

Step 1; In order to make Nurungji with 800g of brown rice and 200g of black rice, we cooked rice with black rice and black rice, which were placed in a direct-cooker. At this time, the weight of the rice was 1944 g.

Step 2: 1,944 g of mixed rice rice was completed by Nurungji using a frying pen. The finished Nurungji weight was 1,040 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After 1,369 g of bottled water (1,944 g of rice-875 g of Nurungji + 300 g of malt) was infiltrated with 300 g of malt and 3 g of dried yeast (1% of malt).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-11

Example in which black rice is mixed with 40% of brown rice 1kg

Step 1; In order to make Nurungji with 600g brown rice and 400g black rice, the brown rice and black rice are used to cook rice. At this time, the weight of the rice was 1960g.

Step 2: 1,960 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,102 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and then Nurukji was 881g.

Step 4: After 1,379 g of bottled water (1,960 g of rice-881 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-12

Example in which black rice is mixed with 60% of brown rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice and 600g of black rice, we cooked rice with black rice and black rice, which were placed in a direct-cooker. At this time, the weight of the rice was 1,976g.

Step 2: 1,976 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1164 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 886 g.

Step 4: After 1 g of bottled water (1,976 g of rice-886 g of Nurungji + 300 g of Nuruk) and 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk) were infiltrated with 1% of Yeast residue, and the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-13

Example in which black rice is mixed with 80% of brown rice 1kg

Step 1; 200g brown rice and 800g black rice were used to make rice paddies. At this time, the weight of the rice was 1,992g.

Step 2: 1992 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,226 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After 1,401 g of bottled water (1,992 g of rice-891 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-14

Example where 20% of barley rice was mixed in 1 kg of brown rice

Step 1; In order to make Nurungji with 800g of brown rice and 200g of barley rice, rice cooked with fresh brown rice and barley rice was cooked in a direct cooker. At this time, the weight of the rice was 2,193g.

Step 2: 2,193 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,038 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 872 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1,321 g of bottled water (2,193g-Nurungji 872g) of bottled water, the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-15

Example where 40% of barley rice was mixed with 1 kg of brown rice

Step 1; 600g brown rice and 400g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 2,458g.

Step 2: 2,458 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,098 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After 1,585 g of bottled water (2,458 g of rice-873 g of Nurungji) was infiltrated with 300 g of yeast and 3 g of dried yeast (1% of yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-16

Example where 60% of barley rice was mixed with 1 kg of brown rice

Step 1; In order to make Nurungji with 400g of brown rice and 600g of barley rice, rice cooked with brown rice and barley rice was placed in a direct cooker. At this time, the weight of the rice was 2,724g.

Step 2: 2,724 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,158 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1,849g of bottled water (2,724g of rice-875g of Nurungji) were soaked for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-17

Example where 80% of barley rice was mixed with 1 kg of brown rice

Step 1; 200g brown rice and 800g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 2,962g.

Step 2: 2,962 grams of mixed rice rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,218 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

Step 4: After yeast 300g of dried water and 3g of dried yeast (1% of yeast weight) in 2,085g of bottled water (2,962g of rice-877g of Nurungji) were soaked for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 5-18]

Example of mixing brown rice glutinous rice 10% of 1kg brown rice

Step 1; To make Nurungji with 900g brown rice and 100g brown rice glutinous rice, rice cooked with brown rice and brown rice glutinous rice was placed in a direct-cooker. At this time, the weight of the rice was 2,139g.

Step 2: 2,139 grams of mixed rice rice was completed Nurukji using a frying pen. The finished Nurungji weight was 1162 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 816 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,323g bottled water (2,139g- Nurungji 816g) of bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-19

Example where 30% of brown rice glutinous rice was mixed in 1 kg of brown rice

Step 1; In order to make Nurungji with 700g of brown rice and 300g of brown rice glutinous rice, rice cooked with brown rice and brown rice glutinous rice was placed in a direct fire cooker. At this time, the weight of the rice was 2,092g.

Step 2: 2,092 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1121 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of the nurungji was 828 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,264g bottled water (2,092g- Nurungji 828g) of bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-20

Example of mixing 50% brown rice glutinous rice in 1kg of brown rice

Step 1; In order to make Nurungji with 500g brown rice and 500g brown rice glutinous rice, brown rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 2,045g.

Step 2: 2,045 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,080 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 840 g.

Step 4: After 1,200 g of bottled water (2,045 g of rice-840 g of Nurungji) was inoculated with 300 g of yeast and 3 g of dried yeast (1% of yeast weight).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 5-21

Example of mixing 70% brown rice glutinous rice in 1kg of brown rice

Step 1; 300g brown rice and 700g brown rice glutinous rice was cooked by making a fresh rice and brown rice glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 2,092g.

Step 2: 2,092 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1121 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of the nurungji was 828 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1264g bottled water (2,092g- Nurungji 828g) bottled water was incubated for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 6-1]

Example of Brown Rice Chop Rice 1kg

Step 1; In order to make Nurungji with 1kg of brown rice glutinous rice, rice was cooked by sitting the fresh brown rice in a direct fire rice cooker. At this time, the weight of the rice was 2162g.

Step 2: 2,162 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1182 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 810 g.

Step 4: 300g of Nuruk and dried yeast in 1,352g of bottled water (2,162g of rice-810g of Nurungji)

After 3g (1% weight of yeast) was infiltrated with yeast dregs for 1 hour, the yeast was completed.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of yeast and yeast of step 5 was placed in a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 6-2]

Example of mixing glutinous rice in 20% of 1kg brown rice glutinous rice

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of glutinous rice, rice cooked with glutinous rice and glutinous rice was placed in a direct cooker. At this time, the weight of the rice was 2,023g.

Step 2: 2,023 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,139 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 825 g.

Step 4: After 1,498 g of bottled water (2,023 g of rice-825 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-3

Example of mixing 40% glutinous rice in 1kg of brown rice glutinous rice

Step 1; 600g brown rice and 400g glutinous rice were cooked and cooked with brown rice and glutinous rice. At this time, the weight of the rice was 1884g.

Step 2: 1,884 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,097 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 839 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,345g bottled water (1884 grams of rice-839g + Nuruk weight 300g) was incubated with 1% of yeast dregs to complete the yeast.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-4

Example of mixing 60% glutinous rice in 1kg of brown rice glutinous rice

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of glutinous rice, rice cooked with brown rice glutinous rice and rice was placed in a direct cooker. At this time, the weight of the rice was 1744 g.

Step 2: 1,744 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,053g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 854 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,190g bottled water (1,744g rice- Nurungji 854g + 300g yeast weight), the yeast waste was completed for 1 hour and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-5

Example of mixing 80% of glutinous rice in 1kg of brown rice glutinous rice

Step 1; To make Nurungji with 200g brown rice and 800g glutinous rice, brown rice glutinous rice and glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1,606g.

Step 2: 1,606 g of mixed rice was completed by using a frying pen. The finished Nurungji weight was 1,011 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 869 g.

Step 4: After yeast 300g and 1g dry yeast 3g (1% of yeast weight) in 1,035g of bottled water (1,606g of rice-869g of Nurungji + 300g of yeast), the yeast was completed after 1 hour of inoculation.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-6

Example of mixing 1% brown rice glutinous rice with 20% rice

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of rice, rice cooked with glutinous rice and glutinous rice was placed in a direct cooker. At this time, the weight of the rice was 2,115g.

Step 2: 2,115 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,141 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 822 g.

Step 4: After yeast 300g yeast 300g and 3g of dry yeast (1% yeast weight) in 1,311g of bottled water (2,115g-Nurungji 822g) of bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-7

Example of mixing 40% rice in 1kg of brown rice glutinous rice

Step 1; 600g brown rice and 400g rice were used to make rice paddies. At this time, the weight of the rice was 2,069g.

Step 2: 2,069 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,101 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 834 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,235g bottled water (2,069g-Nurungji 834g) of bottled water, the yeast dregs were inverted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 6-8]

Example of mixing 60% rice in 1kg of brown rice glutinous rice

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of rice, rice was cooked with sesame brown rice and glutinous rice. At this time, the weight of the rice was 2,021g.

Step 2: 2,021 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,059 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 846 g.

Step 4: After yeast 300g and dried yeast 3g (1% yeast weight) in 1,473g bottled water (2,019g rice- Nurungji 846g + 300g weight of yeast) after drinking the yeast dregs for 1 hour to complete the yeast.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 6-9]

Example of mixing 80% rice in 1kg of brown rice glutinous rice

Step 1; In order to make Nurungji with 200g of brown rice glutinous rice and 800g of rice, rice cooked with glutinous rice and glutinous rice was placed in a direct fire rice cooker. At this time, the weight of the rice was 1975 g.

Step 2: 1,975 g of mixed rice rice was completed by Nurupji using a frying pen. The finished Nurungji weight was 1,019 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 858 g.

Step 4: After yeast 300g yeast 300g and dried yeast 3g (1% yeast weight) in 1,417g bottled water (1,975g rice- Nurungji 858g + 300g weight of yeast), the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 6-10]

Example in which black rice is mixed with 20% of brown rice glutinous rice 1 kg

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of black rice, she cooked rice by sitting fresh rice glutinous rice and black rice. At this time, the weight of the rice was 2,131g.

Step 2: 2,131 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,203 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 827 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1304 g of water (2,131g- Nurungji 827g) of bottled water was incubated for 1 hour after the yeast dregs were completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-11

Example where black rice is mixed with 40% of brown rice glutinous rice 1 kg

Step 1; 600g brown rice and 400g black rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 2,101g.

Step 2: 2,101 g of mixed rice was used to finish Nurungji using a frying pen. The finished Nurungji weight was 1,225 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 845 g.

Step 4: After yeast 300g and 3g dry yeast (1% yeast weight) in 1,256g bottled water (2,101g-Nurungji 845g) of bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-12

Example of mixing black rice with 60% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of black rice, she cooked rice by sitting fresh rice glutinous rice and black rice in a direct fire rice cooker. At this time, the weight of the rice was 2,069g.

Step 2: 2,069 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,245 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 862 g.

Step 4: After 1,507 g of bottled water (2,069 g of rice-862 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast), the yeast was depleted for 1 hour, and then the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-13

Example in which black rice is mixed with 80% of brown rice glutinous rice 1 kg

Step 1; To make Nurungji with 200g brown rice and 800g black rice, we cooked brown rice and black rice in the direct cooker. At this time, the weight of the rice was 2,039g.

Step 2: 2,039 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,267 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,460g bottled water (2,039g-Nurungji 879g + 300g weight of yeast) after drinking the yeast dregs for 1 hour, the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-14

Example of mixing barley rice with 20% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of barley rice, brown rice glutinous rice and barley rice were used to make rice. At this time, the weight of the rice was 2,381g.

Step 2: 2,381 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,201 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 824 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,557g bottled water (2,381g-Nurungji 824g) bottled with yeast dregs for 1 hour, the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-15

Example of mixing barley rice 40% in brown rice glutinous rice 1kg

Step 1; 600g brown rice and 400g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 2,599g.

Step 2: 2,599 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,221 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 837 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1762 g of water (2,599g- Nurungji 837g) of bottled water were incubated for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-16

Example of mixing barley rice 60% in brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of barley rice, brown rice glutinous rice and barley rice were used to make rice. At this time, the weight of the rice was 2,817g.

Step 2: 2,817 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,239 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 851 g.

Step 4: After yeast 300g of yeast and 3g of dry yeast (1% of yeast weight) in 1,966g (2,817g of rice-851g of nurungji) bottled water, the yeast dregs were incubated for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 6-17]

Example where 80% of barley rice was mixed in 1kg of brown rice glutinous rice

Step 1; 200g brown rice and 800g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 3,036g.

Step 2: 3,036 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,259 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 865 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 2,171g of bottled water (3,036g-Nurungji 865g) of bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-18

Example of mixing brown rice with 20% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of brown rice, the rice was cooked by sitting the fresh brown rice and brown rice. At this time, the weight of the rice was 2,131g.

Step 2: 2,131 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,203 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 827 g.

Step 4: After yeast 300g yeast 300g and 3g dry yeast (1% yeast weight) in 1,304 g of bottled water (2,131g- Nurungji 827g) bottled water was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-19

Example of mixing brown rice with 40% of brown rice glutinous rice 1kg

Step 1; 600g brown rice and 400g brown rice were used to make Nurungji and cooked brown rice and brown rice. At this time, the weight of the rice was 2,101g.

Step 2: 2,101 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,225 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 845 g.

Step 4: After yeast 300g yeast 300g and dried yeast 3g (1% yeast weight) in 1,556g bottled water (2,101g of rice-845g + Nuruk weight 300g) was incubated with 1% of yeast dregs.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 6-20

Example of mixing brown rice with 60% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice and 600g of brown rice, we cooked rice with brown rice and brown rice. At this time, the weight of the rice was 2,069g.

Step 2: 2,069 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,245 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 862 g.

Step 4: After 1,507 g of bottled water (2,069 g of rice-862 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Yeast), the yeast was depleted for 1 hour, and then the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 6-21]

Example of mixing brown rice with 80% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 200g brown rice and 800g brown rice, the brown rice glutinous rice and brown rice were used to make rice. At this time, the weight of the rice was 2,039g.

Step 2: 2,039 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,267 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After 1,460 g of bottled water (2,039 g of rice-879 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk and 3 g of dried Yeast (1% of Nuruk).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing the yeast extract of Nuruk and yeast of step 5 was poured into a 4L container, and 2L of bottled water was poured.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Tables 2 to 7 summarize the traditional liquor production conditions for each group of examples.

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 1-1 Rice 1000 1928 978 870 1358 300 932 1.8 1-2 Rice 900 100 sticky rice 1882 1027 871 1311 330 932 2 1-3 Rice 700 Sticky Rice 300 1790 975 874 1216 330 933 2 1-4 Rice 500 Glutinous Rice 500 1698 1128 890 1108 330 933 2 1-5 Rice 300 Glutinous Rice 700 1614 971 879 1035 300 933 2 1-6 Rice 900 Black Rice 100 1936 1009 873 1363 330 932 2 1-7 Rice 700 Black Rice 300 1952 1071 878 1374 300 947 2 1-8 Rice 500 Black Rice 500 1968 1133 883 1385 300 932 2 1-9 Rice 300 Black Rice 700 1984 1195 888 1396 300 932 2 1-10 Rice 900 Barley Rice 100 2061 1008 871 1190 300 932 2 1-11 Rice 700 Barley Rice 300 2326 1068 873 1453 300 932 2 1-12 Rice 500 Barley Rice 500 2591 1128 874 1717 300 932 2 1-13 Rice 300 Barley Rice 700 2856 1188 876 1980 300 931 2 1-14 Rice 900 Brown Rice 100 1928 978 870 1058 300 932 2 1-15 Rice 700 Brown Rice 300 1928 978 870 1058 300 932 2 1-16 Rice 500 Brown Rice 500 1928 978 870 1058 300 932 2 1-17 Rice 300 Brown Rice 700 1928 978 870 1058 300 932 2 1-18 Rice 900 Brown Rice Sticky Rice 100 1879 998 864 1015 300 932 2 1-19 Rice 700 Brown Rice Sticky Rice 300 1782 1039 852 1230 300 932 2 1-20 Rice 500 Brown Rice Sticky Rice 500 1684 840 760 1144 300 932 2 1-21 Rice 300 Brown Rice Sticky 700 1586 828 750 1058 300 932 2

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 2-1 Glutinous Rice 1000 1467 968 883 884 300 934 1.8 2-2 Sticky Rice 800 Rice 200 1559 970 881 978 300 934 2.0 2-3 Glutinous rice 600 Rice 400 1652 972 878 1074 300 933 2.0 2-4 Glutinous rice 400 Rice 600 1744 974 875 1169 300 933 2.0 2-5 Glutinous rice 200 Rice 800 1836 976 873 1263 300 933 2.0 2-6 Glutinous rice 900 Black Rice 100 1521 1000 884 937 300 934 2.0 2-7 Glutinous Rice 700 Black Rice 300 1629 1064 887 1042 300 948 2.0 2-8 Glutinous Rice 500 Black Rice 500 1738 1128 890 1148 300 933 2.0 2-9 Sticky Rice 300 Black Rice 700 1846 1192 892 1254 300 906 2.0 2-10 Glutinous rice 900 Barley Rice 100 1646 999 883 1063 300 934 2.0 2-11 Glutinous Rice 700 Barley Rice 300 2003 1061 882 1121 300 933 2.0 2-12 Glutinous Rice 500 Barley Rice 500 2361 1123 881 1480 300 933 2.0 2-13 Sticky Rice 300 Barley Rice 700 2718 1275 880 1838 300 932 2.0 2-14 Glutinous rice 900 Brown Rice 100 1513 969 882 931 300 934 2.0 2-15 Glutinous Rice 700 Brown Rice 300 1605 971 879 1026 300 934 2.0 2-16 Glutinous Rice 500 Brown Rice 500 1698 973 877 1121 300 933 2.0 2-17 Sticky Rice 300 Brown Rice 700 1790 975 874 1216 300 933 2.0 2-18 Glutinous rice 900 Brown Rice Sticky Rice 100 1537 990 876 961 300 934 2.0 2-19 Glutinous Rice 700 Brown Rice Sticky Rice 300 1676 1032 861 1115 300 934 2.0 2-20 Glutinous Rice 500 Brown Rice Sticky Rice 500 1815 1075 847 1268 300 933 2.0 2-21 Sticky Rice 300 Brown Rice Sticky 700 1954 1118 832 1122 300 933 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 3-1 Black Rice 1000 2008 1288 896 1412 300 932 1.8 3-2 Black Rice 800 Glutinous rice 200 1846 1224 894 1252 300 933 2.0 3-3 Black Rice 600 Glutinous rice 400 1792 1160 891 1201 300 933 2.0 3-4 Black Rice 400 Glutinous rice 600 1684 1096 888 1096 330 933 2.0 3-5 Black Rice 200 Sticky Rice 800 1575 1032 886 989 300 934 2.0 3-6 Rice 800 Black Rice 200 1992 1226 891 1401 300 935 2.0 3-7 Rice 400 Black Rice 600 1976 1164 886 1384 300 932 2.0 3-8 Black Rice 400 Rice 600 1960 1102 881 1385 300 932 2.0 3-9 Black Rice 200 Rice 800 1944 1040 875 1369 300 935 2.0 3-10 Black Rice 900 Barley Rice 100 2133 1287 894 1239 300 931 2.0 3-11 Black Rice 700 Barley Rice 300 2382 1287 894 1488 300 931 2.0 3-12 Black Rice 500 Barley Rice 500 2631 1283 887 1744 300 932 2.0 3-13 Black Rice 300 Barley Rice 700 2880 1285 891 1989 300 932 2.0 3-14 Black Rice 900 Brown Rice 100 2000 1257 894 1406 300 931 2.0 3-15 Black Rice 700 Brown Rice 300 1984 1195 888 1396 300 932 2.0 3-16 Black Rice 500 Brown Rice 500 1968 1133 932 1345 300 932 2.0 3-17 Black Rice 300 Brown Rice 700 1952 1071 878 1374 300 947 2.0 3-18 Black Rice 900 Brown Rice Sticky Rice 100 2024 1275 888 1436 300 931 2.0 3-19 Black Rice 700 Brown Rice Sticky Rice 300 2054 1256 870 1484 300 932 2.0 3-20 Black Rice 500 Brown Rice Sticky Rice 500 2085 1235 853 1232 300 932 2.0 3-21 Black Rice 300 Brown Rice Sticky 700 2116 1214 836 1280 300 947 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 4-1 Barley Rice 1000 3254 1278 878 1412 300 932 1.8 4-2 Barley Rice 800 Glutinous rice 200 2896 1216 879 2020 330 932 2.0 4-3 Barley Rice 600 Glutinous rice 400 2539 1154 880 1659 300 932 2.0 4-4 Barley Rice 400 Glutinous rice 600 2182 1092 890 1292 300 933 2.0 4-5 Barley Rice 200 Sticky Rice 800 1825 1030 882 1243 300 934 2.0 4-6 Barley Rice 800 Rice 200 2989 1218 877 2112 300 934 2.0 4-7 Barley Rice 600 Rice 400 2724 1158 875 1849 300 948 2.0 4-8 Barley Rice 400 Rice 600 2459 1098 873 1586 300 932 2.0 4-9 Barley Rice 200 Rice 800 2193 1038 872 1321 300 932 2.0 4-10 Barley Rice 800 Black Rice 200 3005 1280 882 2123 300 931 2.0 4-11 Barley Rice 600 Black Rice 400 2756 1282 885 1871 300 932 2.0 4-12 Barley Rice 400 Black Rice 600 2507 1284 889 1618 300 932 2.0 4-13 Barley Rice 200 Black Rice 800 2257 1286 893 1364 300 932 2.0 4-14 Barley Rice 900 Brown Rice 100 3122 1248 877 2245 300 931 2.0 4-15 Barley Rice 700 Brown Rice 300 2856 1188 876 1980 300 931 2.0 4-16 Barley Rice 500 Brown Rice 500 2591 1128 874 1717 300 931 2.0 4-17 Barley Rice 300 Brown Rice 700 2326 1068 873 1453 300 932 2.0 4-18 Barley Rice 900 Brown Rice Sticky Rice 100 3145 1269 871 2274 300 931 2.0 4-19 Barley Rice 700 Brown Rice Sticky Rice 300 2926 1249 858 2068 300 931 2.0 4-20 Barley Rice 500 Brown Rice Sticky Rice 500 2708 1230 844 1864 300 932 2.0 4-21 Barley Rice 300 Brown Rice Sticky 700 2490 1211 831 1659 300 932 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 5-1 Brown Rice 1000 1928 978 870 1350 300 932 1.8 5-2 Brown Rice 800 Glutinous rice 200 1836 976 873 1263 300 933 2.0 5-3 Brown Rice 600 Glutinous rice 400 1744 974 875 1169 300 933 2.0 5-4 Brown Rice 400 Glutinous rice 600 1652 972 890 1062 300 933 2.0 5-5 Brown Rice 200 Sticky Rice 800 1559 970 881 978 300 934 2.0 5-6 Brown Rice 800 Rice 200 1928 978 870 1358 300 935 2.0 5-7 Brown Rice 600 Rice 400 1928 978 870 1358 300 932 2.0 5-8 Brown Rice 400 Rice 600 1928 978 870 1358 300 932 2.0 5-9 Brown Rice 200 Rice 800 1928 978 870 1358 300 932 2.0 5-10 Brown Rice 800 Black Rice 200 1944 1040 875 1369 300 932 2.0 5-11 Brown Rice 600 Black Rice 400 1960 1102 881 1379 300 932 2.0 5-12 Brown Rice 400 Black Rice 600 1976 1164 886 1390 300 932 2.0 5-13 Brown Rice 200 Black Rice 800 1992 1226 891 1401 300 932 2.0 5-14 Brown Rice 800 Barley Rice 200 2193 1038 872 1321 300 932 2.0 5-15 Brown Rice 600 Barley Rice 400 2458 1098 873 1585 300 932 2.0 5-16 Brown Rice 400 Barley Rice 600 2724 1158 875 1849 300 932 2.0 5-17 Brown Rice 200 Barley Rice 800 2962 1218 877 2085 300 931 2.0 5-18 Brown Rice 900 Brown Rice Sticky Rice 100 2139 1162 816 1323 300 932 2.0 5-19 Brown Rice 700 Brown Rice Sticky Rice 300 2092 1121 828 1264 300 932 2.0 5-20 Brown Rice 500 Brown Rice Sticky Rice 500 2045 1080 840 1200 300 932 2.0 5-21 Brown Rice 300 Brown Rice Sticky 700 2092 1121 828 1264 300 932 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 6-1 Brown Rice Sticky Rice 1000 2162 1182 810 1352 300 932 1.8 6-2 Brown Rice Sticky Rice 800 Glutinous rice 200 2023 1139 825 1498 300 933 2.0 6-3 Brown Rice Sticky Rice 600 Glutinous rice 400 1884 1097 839 1345 300 933 2.0 6-4 Brown Rice Sticky Rice 400 Glutinous rice 600 1744 1053 854 1190 300 933 2.0 6-5 Brown Rice Sticky Rice 200 Sticky Rice 800 1606 1011 869 1035 300 934 2.0 6-6 Brown Rice Sticky Rice 800 Rice 200 2115 1141 822 1311 300 935 2.0 6-7 Brown Rice Sticky Rice 600 Rice 400 2069 1101 834 1235 300 932 2.0 6-8 Brown Rice Sticky Rice 400 Rice 600 2021 1059 846 1473 300 932 2.0 6-9 Brown Rice Sticky Rice 200 Rice 800 1975 1019 858 1417 300 932 2.0 6-10 Brown Rice Sticky Rice 800 Black Rice 200 2131 1203 827 1304 300 932 2.0 6-11 Brown Rice Sticky Rice 600 Black Rice 400 2101 1225 845 1256 300 932 2.0 6-12 Brown Rice Sticky Rice 400 Black Rice 600 2069 1245 862 1507 300 932 2.0 6-13 Brown Rice Sticky Rice 200 Black Rice 800 2039 1267 879 1460 300 932 2.0 6-14 Brown Rice Sticky Rice 800 Barley Rice 200 2381 1201 824 1557 300 932 2.0 6-15 Brown Rice Sticky Rice 600 Barley Rice 400 2599 1221 837 1762 300 932 2.0 6-16 Brown Rice Sticky Rice 400 Barley Rice 600 2817 1239 851 1966 300 932 2.0 6-17 Brown Rice Sticky Rice 200 Barley Rice 800 3036 1259 865 2171 300 931 2.0 6-18 Brown Rice Sticky Rice 800 Brown Rice 200 2131 1203 827 1304 300 932 2.0 6-19 Brown Rice Sticky Rice 600 Brown Rice 400 2101 1225 845 1556 300 932 2.0 6-20 Brown Rice Sticky Rice 400 Brown Rice 600 2069 1245 862 1507 300 932 2.0 6-21 Brown Rice Sticky Rice 200 Brown Rice 800 2039 1267 879 1460 300 932 2.0

As can be seen from Table 2 to Table 7, the weight of the rice compared to the grain 1000g (first grain + second grain) was 1467g (Example 2-1) to 3254g (Example 4-1). Rice may be a low-moistured rice, but it may also be a ginous rice that contains a lot of water, as in the case of barley rice. The weight of the nurungji was 1,000 g (Example 1-21) to 1288 g (Example 3-1), compared to 1000 g of grain (first grain + second grain), and dried compared to 1000 g of grain (first grain + second grain). The Nurungji weight was 810g (Example 6-1) to 1114g (Example 3-2), and the dry nuruk-containing Nurungji weight was 906g (Example 2-9) to 948g (Example 2-7).

On the other hand, as can be seen in Table 2 to Table 7, the weight of Nurungji prepared relative to 100 parts by weight of the rice was 39.3 parts by weight (Example 4-1) to 66.4 parts by weight (Example 1-4), the rice 100 The weight of dried nurungji was 27.0 parts by weight (Example 4-1) to 60.2 parts by weight (Example 2-1), and the weight of dried nuruk containing nuruk was 28.6 parts by weight (Example) 4-1) to 63.7 parts by weight (Example 2-1).

On the other hand, as can be seen in Table 2 to Table 7, the dry nurungji weight compared to 100 parts by weight of the nurungji was from 68.5 parts by weight (Example 6-1) to 91.6 parts by weight (Example 5-4), the Nurungji 100 The weight of dried Nuruk containing Nuruk was in the range of 71.3 parts by weight (Examples 3-11) to 112.6 parts by weight (Examples 1-21).

And, as can be seen in Table 2 to Table 7, the weight of dried Nuruk containing Nurukji compared to 100 parts by weight of the dried Nurungji was 101.0 parts by weight (Examples 3-16) to 124.3 parts by weight (Examples 1-21).

As can be seen from Tables 2 to 7, Examples 1-1 to 6-21 of the present invention summarize examples of one kind of grain or two kinds of grains. However, the present invention will not naturally disclose only a method for preparing a traditional liquor composition using nurungji mixed with 1-2 grains. Looking at Examples 1-1 to 6-21 it can be seen that a method of producing a traditional liquor composition using nurungji through the mixing of three or more grains. For example, by combining Examples 1-4, 1-8 it will be possible to derive a method for producing a traditional liquor composition using Nurungji mixed with 500g of glutinous rice and 500g of black rice to 1000g of rice. Because the amount of grain, rice weight, nurungji weight, dry nurungji weight, bottled water weight, nuruk weight, dry nuruk weight, and nurukji weight and bottled water volume are all additive properties. This is because it has the property of splitting and combining parts. Conceptually, when there is a method of preparing a traditional liquor composition using Nurungji, a mixture of 500 g of glutinous rice and 500 g of black rice, 1000 g of rice, each step of the manufacturing method uses 500 g of rice and 500 g of glutinous rice internally due to the additive properties. This is because each step of -4 and 500 g of rice are combined with each step of Example 1-8 using 500 g of black rice. Therefore, each embodiment of the present invention is not only the embodiments 1-1 to 6-12 described above, but also any combination of two or more selected from the embodiments 1-1 to 6-12. An example would be evident in the addition attribute described above. Thus, it is evident that the present invention includes various examples of three or more grains.

Meanwhile, in Examples 1-1 to 6-21 of the present invention, an example in which yeast was added by adding yeast in step 4 was presented, but in each case without yeast, the traditional liquor of the present invention was well made.

Examples 7-1 to 12-21 below are examples of the traditional liquor manufacturing method of the present invention without the dry yeast.

[Example 7-1]

Example of rice 1kg

Step 1; In order to make Nurungji with 1kg of rice, the rice was placed in a direct fire rice cooker and cooked. At this time, the weight of the rice was 1928g.

Step 2: 1928 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After 1 hour of salivating 300 g of Nuruk in 1,358 g of bottled water (1,928 g of rice-870 g of Nurungji + 300 g of Nuruk), the malt was disintegrated and the malt was completed.

Step 5: The Nurukji of step 3 was infiltrated with the yeast water of Step 4, and the nurukji was infiltrated with yeast water. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the koji extract of step 5 was poured into a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 7-2]

Example of mixing 10% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji by making 900g of rice and 100g of glutinous rice, we cooked the rice with the sesame and glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 1,882g.

Step 2: 1,882 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,027 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 871 g.

Step 4: After yeast 330 g of 1,311 g of bottled water (1,882 g of rice-871 g of Nurungji + 330 g of Nuruk) was infiltrated with yeast dregs.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-3

Example of mixing 30% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of glutinous rice, the rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1790 g.

Step 2: 1,790 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 975 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 874 g.

Step 4: After sifting 330 g of yeast in 1,216 g of bottled water (1,790 g of rice-874 g of Nurungji + 330 g of yeast), the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-4

Example of mixing 50% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of glutinous rice, the rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1,698g.

Step 2: 1,698 grams of mixed rice was completed by Nurupji using a frying pen. The finished Nurungji weight was 1128 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 890 g.

Step 4: After yeast 330 g of 1,108 g of bottled water (1,698 g of rice-890 g of Nurungji + 330 g of malt) was infiltrated with yeast dregs for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-5

Example of mixing 70% of glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of glutinous rice, the cooked rice was placed in a fired rice cooker. At this time, the weight of the rice was 1,614g.

Step 2: 1,614 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 971 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After inoculating 300 g of yeast in 1,035 g of bottled water (1,614 g of rice-879 g of Nurungji + 330 g of yeast), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-6

Example in which black rice is mixed with 10% of 1 kg of rice

Step 1; In order to make Nurungji with 900g of rice and 100g of black rice, the rice was placed in a direct fire rice cooker. At this time, the weight of the rice was 1936g.

Step 2: 1,936 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,009 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After yeast 330 g of 1,363 g of bottled water (1,936 g of rice-873 g of Nurungji + 330 g of malt) was infiltrated with yeast dregs for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-7

Example where 30% of black rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of black rice, the rice was placed in a direct fire rice cooker. At this time, the weight of the rice was 1,952g.

Step 2: 1,952 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,071 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 878 g.

Step 4: After yeast 300g of 1,374g of bottled water (1,952g of rice-878g of Nurungji + 330g of malt) was infiltrated with yeast dregs for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 947 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 7-8]

Example where 50% of black rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of black rice, the rice was cooked by sitting the fresh rice and black rice. At this time, the weight of rice was 1,968g.

Step 2: 1,968 g of mixed rice was used to complete Nurungji. The finished Nurungji weight was 1133 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees after the Nurungji was 883g.

Step 4: After yeast 300g of 1,385g of bottled water (1,968g of rice-883g of Nurungji + 330g of malt) was infiltrated with yeast dregs for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 7-9]

Example where 70% of black rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of black rice, the rice was cooked by placing the fresh rice and black rice in a direct fire rice cooker. At this time, the weight of the rice was 1,984g.

Step 2: 1,984 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,195 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: After sifting 300 g of yeast into 1,396 g of bottled water (1,984 g of rice-888 g of Nurungji + 330 g of yeast), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-10

Example where 10% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji by making 900g of rice and 100g of barley rice, we placed rice and barley rice in a direct fire cooker and cooked rice. At this time, the weight of the rice was 2,061g.

Step 2: 2,061 g of barley mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,008 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 871 g.

Step 4: After yeast 300g of yeast in 1,190g of bottled water (2,061g of rice-871g of Nurungji) was incubated for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-11

Example where 30% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji by making 700g of rice and 300g of barley rice, we placed rice and barley rice in a direct fire rice cooker to make rice. At this time, the weight of the rice was 2326g.

Step 2: 2,326 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,068 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After yeast 300 g of yeast in 1,453 g of bottled water (2,326 g of rice-873 g of Nurungji) was incubated for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-12

Example where 50% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji by making 500g of rice and 500g of barley rice, we placed rice and barley rice in a direct fire rice cooker to make rice. At this time, the weight of the rice was 2,591g.

Step 2: 2,591 g of barley mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1128 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 874 g.

Step 4: After yeast 300 g of yeast in 1,717 g of bottled water (2,591 g of rice-874 g of Nurungji) was inoculated with the yeast dregs for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 7-13]

Example where 70% of barley rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of barley rice, we placed rice and barley in a direct fire cooker and cooked rice. At this time, the weight of the rice was 2,856g.

Step 2: 2,856 g of barley mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,188 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 876 g.

Step 4: After incubating 300 g of yeast in 1,980 g of bottled water (2,856 g of rice-876 g of Nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-14

Example where 10% of brown rice is mixed in 1 kg of rice

Step 1; In order to make Nurungji with 900g of rice and 100g of brown rice, the rice was placed in a direct fire cooker with rice and brown rice. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After incubating 300 g of yeast in 1,058 g of bottled water (1,928 g of rice-870 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-15

Example where 30% of brown rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of bottled water in 1,058g (1,928g of rice-870g of Nurungji), the yeast was decomposed for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-16

Example where 50% of brown rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of bottled water in 1,058g (1,928g of rice-870g of Nurungji), the yeast was decomposed for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 7-17]

Example where 70% of brown rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of brown rice, the rice was cooked by placing the fresh rice and brown rice in a direct flame cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g of drinking water in 1,058g of bottled water (1,928g of rice-870g of Nurungji), the yeast was completed after dissolving the residue for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-18

Example that mixed 10% brown rice glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 900g of rice and 100g of brown rice glutinous rice, the rice was cooked by placing the fresh rice and brown rice in a direct fire rice cooker. At this time, the weight of the rice was 1,879g.

Step 2: 1,879 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 998 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 864 g.

Step 4: After incubating 300 g of yeast in 1,015 g of bottled water (1,879 g of rice-864 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 7-19]

Example where 30% of brown rice glutinous rice was mixed in 1 kg of rice

Step 1; In order to make Nurungji with 700g of rice and 300g of brown rice glutinous rice, the fresh rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1,782g.

Step 2: 1,782 grams of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,039 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of the nurungji was 852 g.

Step 4: After yeast 300g of 1,230g of bottled water (1,782g of rice-852g of Nurungji + 330g of Nuruk) was infiltrated with yeast dregs for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 7-20

Example of mixing 50% brown rice glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 500g of rice and 500g of brown rice glutinous rice, the fresh rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1684g.

Step 2: 1,684 g of mixed rice was used to finish Nurungji using a frying pen. The finished Nurungji weight was 840 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 760 g.

Step 4: After sifting 300 g of yeast into 1,144 g of bottled water (1,684 g of rice-840 g of Nurungji + 330 g of yeast), the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 7-21]

Example of mixing 70% brown rice glutinous rice in 1kg of rice

Step 1; In order to make Nurungji with 300g of rice and 700g of brown rice glutinous rice, the rice was cooked by placing the fresh rice and brown rice in a direct fire rice cooker. At this time, the weight of the rice was 1,586g.

Step 2: 1,586 g of mixed rice was used to complete nurungji using frying pen. The finished Nurungji weight was 828 g.

Step 3: The Nurungji of step 2 was dried for 3 hours at room temperature 25-26 ° C. was Nurukji 750g.

Step 4: After yeast 300g of water in 1,058g of bottled water (1,586g of rice-828g of Nurungji + 330g of yeast), the yeast was decomposed for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 8-1]

Example of sticky rice 1kg

Step 1; In order to make Nurungji by sticking 1kg of glutinous rice, the cooked rice was placed in a fired rice cooker. At this time, the weight of the rice was 1,467g.

Step 2: 1,467 grams of glutinous rice was completed with nurungji using a frying pen. The finished Nurungji weight was 968 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees after the Nurungji was 883g.

Step 4: After sifting 300g of Nuruk into 884g of bottled water (1,467g of rice-883g of Nurungji + 300g of Nuruk), the malt was incubated for 1 hour, and then the malt was completed.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing the koji extract of step 5 was poured into a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 9 hours after the alcohol soaking in Step 6.

[Example 8-2]

Example of mixing 20% rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 800g of glutinous rice and 200g of rice, the cooked glutinous rice and rice were placed in a direct fire rice cooker. At this time, the weight of the rice was 1,559g.

2. Step 2: 1,559 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 970 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 881 g.

4. Step 4: After 300g of Nuruk was inoculated with 978g of bottled water (1,559g of rice-881g of Nurungji + 330g of Nuruk), the yeast was dissolved for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 8-3]

Example of mixing 40% of rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 600g of glutinous rice and 400g of rice, sesame and glutinous rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 1,652g.

2. Step 2: 1652 grams of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weight is 972 g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 878 g.

4. Step 4: After incubating 300g of Nuruk in 1,074g of bottled water (1,652g of rice-878g of Nurungji + 330g of Nuruk), the malt was disinfected for 1 hour, and then the malt was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 8-4]

Example of mixing 60% rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 400g of glutinous rice and 600g of rice, the rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1744 g.

2. Step 2: 1,744 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weight is 974 g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature of 25-26 ° C., and the weight of Nurungji was 875 g.

4. Step 4: After 1 hour 1,169 g of bottled water (1,744 g of rice-875 g of Nurungji + 330 g of yeast) was infiltrated with 300 g of yeast, the yeast was decomposed for 1 hour, and then the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 8-5]

Example of mixing 80% rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 200g of glutinous rice and 800g of rice, the cooked rice was placed in a fired rice cooker. At this time, the weight of the rice was 1,836g.

2. Step 2: 1,836 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weighs 976 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 873 g.

4. Step 4: The yeast was made by dipping 300g of koji in 1,263g of bottled water (1,836g of rice-873g of nurungji + 330g of yeast) and then incubating yeast residue for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 8-6]

Example of mixing black rice in 10% of 1kg glutinous rice

1. Step 1; In order to make Nurungji with 900g of glutinous rice and 100g of black rice, the cooked rice was cooked by placing glutinous rice and black rice in a direct fire rice cooker. At this time, the weight of rice was 1,521g.

2. Step 2: 1,521 g of mixed rice to complete the Nurungji using a frying pen. The finished Nurungji weighs 1,000g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 884 g.

4. Step 4: After inoculating 300g of koji in 937g of bottled water (1,521g of rice-884g of nurungji + 330g of yeast), the yeast was made for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-7

Example of mixing black rice in 30% of glutinous rice 1kg

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of black rice, the cooked rice was cooked by sitting the glutinous rice and black rice in a direct fire rice cooker. At this time, the weight of the rice was 1,629g.

2. Step 2: 1,629 grams of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 1,064g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 887 g.

4. Step 4: After incubating 300g of Nuruk in 1,042g of bottled water (1,629g of rice-887g of Nurungji + 330g of Nuruk), the malt was finished for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 948 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-8

Example of mixing 50% black rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of black rice, the rice was cooked by sitting the glutinous rice and black rice in the direct fire rice cooker. At this time, the weight of the rice was 1,738g.

2. Step 2: 1738 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight is 1128 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 890 g.

4. Step 4: After yeast 300g sifted in 1,148g bottled water (1,738g of rice-890g of Nurungji + 330g of yeast weight), the yeast waste was completed for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-9

Example of mixing 70% black rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 300g of glutinous rice and 700g of black rice, the cooked rice was cooked by placing the glutinous rice and black rice in the direct fire rice cooker. At this time, the weight of the rice was 1846g.

2. Step 2: 1846 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight is 1192 g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 892 g.

4. Step 4: After 1 hour 254 g of bottled water (1,846 g of rice-892 g of Nurungji + 330 g of yeast) was infiltrated with yeast 300 g, the yeast was decomposed for 1 hour, and then the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 906 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-10

Example of mixing barley rice 10% in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 900g of glutinous rice and 100g of barley rice, the glutinous rice and barley rice were placed in a direct fire cooker and cooked. At this time, the weight of the rice was 1,646g.

2. Step 2: 1,646 g of barley mixed rice was completed by using a fried pen. The finished Nurungji weighs 999 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 883 g.

4. Step 4: After incubating 300g of koji in 1,063g of bottled water (1,646g of rice-883g of Nurungji), the yeast was incubated for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-11

Example of mixing barley rice with 30% of glutinous rice 1kg

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of barley rice, the glutinous rice and barley rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,003g.

2. Step 2: 2,003 g of barley mixed rice to complete the nurungji using a frying pen. The finished Nurungji weighs 1,061g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 882 g.

4. Step 4: After incubating 300g of yeast in 1,121g of bottled water (rice weight 2,003g-Nurungji 882g), the yeast was depleted for 1 hour, and then the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-12

Example of mixing 50% barley rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of barley rice, the glutinous rice and barley rice were placed in a direct fire cooker and cooked. At this time, the weight of the rice was 2,361g.

2. Step 2: 2,361g of barley mixed rice was completed by Nurupji using a frying pen. The finished Nurungji weighs 1,123 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 881 g.

4. Step 4: After yeast 300g of drinking water in 1,480g of bottled water (2,361g of rice-881g of nurungji), the yeast was unfavorable for 1 hour, and then the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-13

Example of mixing 70% barley rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 300g of glutinous rice and 700g of barley rice, the glutinous rice and barley rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,718g.

2. Step 2: 2,718 g of barley mixed rice was completed Nurukji using a frying pen. The finished Nurungji weighs 1,275 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 880 g.

4. Step 4: After yeast 300g of 1,838g of bottled water (2,718g of rice-880g of Nurungji) was infiltrated with yeast dregs for 1 hour, and the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 932 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-14

Example of mixing 10% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 900g of glutinous rice and 100g of brown rice, we cooked the glutinous rice and brown rice, which were placed in a direct fire rice cooker. At this time, the weight of the rice was 1,513g.

2. Step 2: 1,513 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 969 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 882 g.

4. Step 4: 9g of bottled water (1,513g of rice-882g of Nurungji + 330g of Nuruk) was infiltrated with 300g of Nuruk.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-15

Example of mixing 30% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of brown rice, we cooked the glutinous rice and brown rice in the cooked rice cooker. At this time, the weight of rice was 1,605g.

2. Step 2: 1,605 grams of mixed rice to complete the Nurungji using a frying pen. The finished Nurungji weight is 971g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 879 g.

4. Step 4: The yeast 300g was soaked in 1,026g of bottled water (1,605g of rice-879g of Nurungji + 330g of Nuruk) and the yeast was finished for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried koji nurungji weight was 934 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-16

Example of mixing 50% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of brown rice, the rice was cooked by sitting the glutinous rice and brown rice in the direct fire rice cooker. At this time, the weight of the rice was 1,698g.

2. Step 2: 1,698 grams of mixed rice to complete the Nurungji using a frying pen. The finished Nurungji weight is 973g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

4. Step 4: After sifting 300g of yeast into 1,121g of bottled water (1,698g of rice-877g of Nurungji + 330g of yeast), the yeast was depleted for 1 hour, and then the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The dried yeast nurungji weight was 933 g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 8-17]

Example of mixing 70% brown rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 300g of glutinous rice and 700g of brown rice, we cooked glutinous rice and brown rice, which were placed in a direct fire rice cooker. At this time, the weight of the rice was 1790 g.

2. Step 2: 1,790 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weighs 975 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 874 g.

4. Step 4: After sifting 300g of Nuruk into 1,216g of bottled water (1,790g of rice-874g of Nurungji + 330g of Nuruk), the yeast was finished after dissolving the residue for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The yeast dried Nurungji weight was 933g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-18

Example of mixing 10% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji by making 900g of glutinous rice and 100g of brown rice glutinous rice, the cooked rice was cooked by placing the glutinous rice and brown rice glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 1,537g.

2. Step 2: 1,537g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 990 g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 876 g.

4. Step 4: After 9g of bottled water (1,537g of rice-876g of Nurungji + 330g of Nuruk), 300g of Nuruk was infiltrated.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The koji dried kohlungji weight was 934g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 8-19]

Example of mixing 30% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 700g of glutinous rice and 300g of brown rice glutinous rice, the glutinous rice and brown rice glutinous rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 1676 g.

2. Step 2: 1,676 g of mixed rice to finish the Nurungji using a frying pen. The finished Nurungji weighs 1,032g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 861 g.

4. Step 4: After 1 g of drinking water (1,676 g of rice, 861 g of Nurungji + 330 g of malt), 300 g of koji was infiltrated, and the yeast dregs were injured for 1 hour.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The koji dried kohlungji weight was 934g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

Example 8-20

Example of mixing 50% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; In order to make Nurungji with 500g of glutinous rice and 500g of brown rice glutinous rice, we cooked the glutinous rice and brown rice glutinous rice. At this time, the weight of rice was 1,815g.

2. Step 2: 1815g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weighs 1,075g.

3. Step 3: The Nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of Nurungji was 847 g.

4. Step 4: After yeast 300g of sap in 1,268g of bottled water (1,815g of rice-847g of Nurungji + 330g of malt), the malt was disinfected for 1 hour, and the malt was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The yeast dried Nurungji weight was 933g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 8-21]

Example of mixing 70% brown rice glutinous rice in 1kg of glutinous rice

1. Step 1; To make Nurungji with 300g of glutinous rice and 700g of brown rice glutinous rice, we cooked the glutinous rice and brown rice glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 1,954g.

2. Step 2: 1,954 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight is 1,118g.

3. Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 832 g.

4. Step 4: After incubating 300g of yeast in 1,122g of bottled water (1,954g of rice-832g of Nurungji), the yeast was decomposed for 1 hour and the yeast was completed.

5. Step 5: The nurukji of step 3 was infiltrated with the yeast water of step 4, and the yeast water-dried nurungji was dried. The yeast dried Nurungji weight was 933g.

6. Step 6: The Nuruk extract containing Nuruk extract of step 5 was poured into a 4L container, and 2L of bottled water was poured.

7. Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the soaking of step 6 above.

[Example 9-1]

Example of black rice rice 1kg

Step 1; In order to make Nurungji with 1kg of black rice, the rice was placed in a direct cooker and cooked. At this time, the weight of the rice was 2,008g.

Step 2: 2,008 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,288 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 896 g.

Step 4: After sifting 300 g of Nuruk into 1,412 g of bottled water (2,008 g of rice-896 g of Nurungji + 300 g of Nuruk), the yeast was depleted for 1 hour, and then the Nuruk was completed.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the koji extract of step 5 was poured into a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 9-2]

Example that mixed 20% of glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 800g of black rice and 200g of glutinous rice, rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 1846g.

Step 2: 1846 grams of mixed rice was completed by using a frying pen. The finished Nurungji weight was 1,224 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After 1 g of bottled water (1,846 g of rice-894 g of Nurungji + 330 g of Nuruk) was inoculated with 300 g of Nuruk, the yeast was decomposed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 9-3]

Example of mixing 40% of glutinous rice in 1kg of black rice

Step 1; 600g of black rice and 400g of glutinous rice were cooked with sesame and glutinous rice. At this time, the weight of the rice was 1,792g.

Step 2: 1,792 g of mixed rice was used to complete Nurungji using a frying pen. The finished Nurungji weight was 1160 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After yeast 300g of 1,201 g of bottled water (1,792 g of rice-891 g of Nurungji + 330 g of Nuruk weight) was infiltrated, and the yeast dregs were injured for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 9-4]

Example of mixing 60% of glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 400g of black rice and 600g of glutinous rice, the rice and glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1684g.

Step 2: 1,684 g of mixed rice was used to finish Nurungji using a frying pen. The finished Nurungji weight was 1,096 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: The yeast was made by dissolving 330 g of yeast in 1,096 g of bottled water (1,684 g of rice-888 g of Nurungji + 330 g of yeast) and then dissolving yeast dregs for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-5

Example of mixing 80% of glutinous rice in 1kg of black rice

Step 1; 200g of black rice and 800g of glutinous rice were cooked with sesame and glutinous rice. At this time, the weight of the rice was 1575 g.

Step 2: 1,575 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,032 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 886 g.

Step 4: After 9 g of bottled water (1,575 g of rice-886 g of Nurungji + 330 g of Nuruk) was inoculated with 300g of Nuruk, the yeast was decomposed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-6

Example of mixing 20% rice in 1 kg of black rice

Step 1; In order to make Nurungji with 800g of rice and 200g of black rice, the rice was cooked by placing the fresh rice and black rice in a direct cooker. At this time, the weight of the rice was 1,992g.

Step 2: 1992 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,226 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After sifting 300g of Nuruk into 1,401g of bottled water (1,992g of rice-891g of Nurungji + 300g of Nuruk), the yeast was incubated for 1 hour, and then the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-7

Example of mixing 40% of rice in 1 kg of black rice

Step 1; 600g of black rice and 400g of rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 1,976g.

Step 2: 1,976 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1164 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 886 g.

Step 4: After sifting 300 g of yeast into 1,384 g of bottled water (1,976 g of rice-886 g of Nurungji + 300 g of yeast), the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-8

Example of mixing 60% rice in 1kg of black rice

Step 1; In order to make Nurungji with 400g of black rice and 600g of rice, the fresh rice and black rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1960g.

Step 2: 1,960 g of mixed rice was completed by using a frying pen. The finished Nurungji weight was 1,102 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and then Nurukji was 881g.

Step 4: After yeast 300g of 1,385g of bottled water (1,968g of rice-883g of Nurungji + 330g of malt) was infiltrated with yeast dregs for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-9

Example of mixing 80% of rice in 1 kg of black rice

Step 1; In order to make Nurungji with 200g of black rice and 800g of rice, the fresh rice and black rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1944 g.

Step 2: 1,944 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,040 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After yeast 300g of 1,369 g of bottled water (1,944 g of rice-875 g of Nurungji + 330 g of yeast) was infiltrated with yeast dregs for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 9-10]

Example where 10% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 900g of black rice and 100g of barley rice, the rice and barley rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 2133g.

Step 2: 2,133 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,287 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After incubating 300 g of yeast in 1,239 g of bottled water (2,133 g of rice-894 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-11

Example where 30% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 700g of black rice and 300g of barley rice, we placed rice and barley in a direct-cooker and cooked rice. At this time, the weight of the rice was 2,382g.

Step 2: 2,382 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,287 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After incubating 300 g of yeast in 1,488 g of bottled water (2,382 g of rice-894 g of nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-12

Example where 50% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 500g of black rice and 500g of barley rice, the rice and barley rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 2,631g.

Step 2: 2,631 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,283 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 887 g.

Step 4: After yeast 300 g of yeast in 1744 g of bottled water (2,631 g of rice-887 g of Nurungji) was inoculated with the yeast dregs for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-13

Example where 70% of barley rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 300g of black rice and 700g of barley rice, we placed rice and barley rice in a direct-cooker and cooked rice. At this time, the weight of the rice was 2880g.

Step 2: 2,880 g of black rice mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,285 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After yeast 300g of yeast in 1,989g of bottled water (2,880g of rice-891g of Nurungji), the yeast was depleted for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-14

Example where 10% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 900g of black rice and 100g of brown rice, the rice was cooked by placing the fresh rice and brown rice in a direct cooker. At this time, the weight of the rice was 2,000g.

Step 2: 2,000 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,257 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 894 g.

Step 4: After yeast 300g of 1,406g of bottled water (2,000g of rice-894g of Nurungji + 300g of Nuruk) was infiltrated with yeast dregs for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-15

Example where 30% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 700g of black rice and 300g of brown rice, the black rice and brown rice are used to make rice. At this time, the weight of the rice was 1,984g.

Step 2: 1,984 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,195 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: After sifting 300 g of yeast into 1,396 g of bottled water (1,984 g of rice-888 g of Nurungji + 330 g of yeast), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-16

Example where 50% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 500g of black rice and 500g of brown rice, we cooked rice with black rice and brown rice, which were placed in a direct-cooker. At this time, the weight of the rice was 1,968g.

Step 2: 1,968 g of mixed rice was used to complete Nurungji. The finished Nurungji weight was 1133 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 923 g.

Step 4: After sifting 300 g of Nuruk into 1,345 g of bottled water (1,968 g of rice-923 g of Nurungji + 300 g of Nuruk), the yeast was decomposed for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-17

Example where 70% of brown rice is mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 300g of black rice and 700g of brown rice, the black rice and brown rice are used to make rice. At this time, the weight of the rice was 1,952g.

Step 2: 1,952 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,071 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 878 g.

Step 4: After 1 g of water (1,952 g of rice, 878 g of Nurungji + 300 g of Nuruk) was infiltrated with 300 g of Nuruk, the waste was left for 1 hour, and the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The yeast dried Nurungji weight was 947 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-18

Example that mixed 10% brown rice glutinous rice in 1kg of black rice

Step 1; 900g of black rice and 100g of brown rice glutinous rice were cooked with sesame black rice and brown rice glutinous rice in a direct fire rice cooker to make Nurungji. At this time, the weight of the rice was 2,024g.

Step 2: 2,024 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,275 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 888 g.

Step 4: After sifting 300 g of yeast into 1,436 g of bottled water (2,024 g of rice-888 g of Nurungji + 330 g of yeast weight), the yeast waste was completed for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The yeast dried Nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-19

Example where 30% of brown rice glutinous rice was mixed in 1 kg of black rice

Step 1; In order to make Nurungji with 700g of black rice and 300g of brown rice glutinous rice, the black rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of rice was 2,054g.

Step 2: 2,054 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,256 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After sifting 300 g of yeast into 1484 g of bottled water (2,054 g of rice-870 g of nurungji + 300 g of yeast), the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-20

Example of mixing 50% brown rice glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 500g of black rice and 500g of brown rice glutinous rice, black rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 2,085g.

Step 2: 2,085 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,235 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees after the Nurungji was 853g.

Step 4: After incubating 300 g of yeast in 1,232 g of bottled water (2,085 g of rice-853 g of Nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 9-21

Example of mixing 70% brown rice glutinous rice in 1kg of black rice

Step 1; In order to make Nurungji with 300g of black rice and 700g of brown rice glutinous rice, black rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 2116 g.

Step 2: 2,116 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,214 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 836 g.

Step 4: After yeast 300 g of yeast in 1,280 g of bottled water (2,116 g of rice-836 g of Nurungji), the yeast was left for 1 hour and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The yeast dried Nurungji weight was 947 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-1

Example of 1kg barley rice

Step 1; In order to make Nurungji by making 1kg of barley rice, we placed the barley rice in a direct fire cooker and cooked rice. At this time, the weight of the rice was 3,254g.

Step 2: 3,254 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,278 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 878 g.

Step 4: After the yeast 300g was inoculated with 1,412 g of bottled water (the yeast water was made in the amount of black rice bottled water of Example 4 above), the yeast waste was completed for 1 hour.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the koji extract of step 5 was poured into a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-2

Example of mixing 20% of glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 800g of barley rice and 200g of glutinous rice, rice was cooked with sesame and glutinous rice. At this time, the weight of the rice was 2,896g.

Step 2: 2,896 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,216 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After inoculating 330 g of yeast in 2,020 g of bottled water (2,896 g of rice-876 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-3

Example of mixing 40% glutinous rice in 1kg of barley rice

Step 1; 600g of barley rice and 400g of glutinous rice were used to make rice and glutinous rice. At this time, the weight of the rice was 2,539g.

Step 2: 2,539 grams of mixed rice was completed by Nurukji using frying pen. The finished Nurungji weight was 1154 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 880 g.

Step 4: After yeast 300g of 1,659 g of bottled water (2,539 g of rice-880 g of Nurungji) was inoculated with malt residue for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-4

Example of mixing 60% glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 400g of barley rice and 600g of glutinous rice, barley rice and glutinous rice were placed in a direct fire cooker and cooked. At this time, the weight of the rice was 2,182g.

Step 2: 2,182 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,092 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 890 g.

Step 4: After sifting 300 g of yeast into 1,292 g of bottled water (2,182 g of rice-890 g of Nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-5

Example of mixing 80% of glutinous rice in 1kg of barley rice

Step 1; 200g of barley rice and 800g of glutinous rice were cooked with sesame barley and glutinous rice. At this time, the weight of the rice was 1,825g.

Step 2: 1,825 g of mixed rice was completed by using Nurifji with a frying pen. The finished Nurungji weight was 1,030 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 882 g.

Step 4: After sifting 300 g of Nuruk into 1,243 g of bottled water (1,825 g of rice-882 g of Nurungji + 300 g of Nuruk), the yeast was decomposed for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The alcohol was completed 5 days after fermentation started from 4 hours after the alcohol immersion of step 6.

Example 10-6

Example of mixing 20% rice in 1kg of barley rice

Step 1; In order to make Nurungji with 800g of barley rice and 200g of rice, we placed rice and barley rice in a direct-cooker and cooked rice. At this time, the weight of the rice was 2,989g.

Step 2: 2,989 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,218 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

Step 4: After incubating 300 g of yeast in 2,112 g of bottled water (2,989 g of rice-877 g of Nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-7

Example of mixing 40% rice in 1kg of barley rice

Step 1; 600g of barley rice and 400g of rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 2,724g.

Step 2: 2,724 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,158 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After yeast 300g of yeast in 1,849g of bottled water (2,724g of rice-875g of Nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 948 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-8

Example of mixing 60% rice in 1kg of barley rice

Step 1; In order to make Nurungji with 400g of barley rice and 600g of rice, we placed rice and barley rice in a direct-cooker and cooked rice. At this time, the weight of the rice was 2,459g.

Step 2: 2,459 g of barley blended rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,098 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After incubating 300 g of yeast in 1,586 g of bottled water (2,459 g of rice-873 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-9

Example of mixing 80% of rice in 1kg of barley rice

Step 1; 200g of barley rice and 800g of rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 2,193g.

Step 2: 2,193 grams of barley mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,038 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 872 g.

Step 4: After incubating 300g of yeast in 1,321g of bottled water (2,193g of rice-872g of Nurungji), the yeast was disinfected for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-9

Example in which black rice is mixed with 20% of barley rice 1 kg

Step 1; In order to make Nurungji with 800g of barley rice and 200g of black rice, the barley rice and black rice were placed in a direct-cooker and cooked. At this time, the weight of the rice was 3,005g.

Step 2: 3,005 grams of mixed rice was completed by using a fried pen. The finished Nurungji weight was 1,280 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 882 g.

Step 4: After incubating 300 g of yeast in 2,123 g of bottled water (3,005 g of rice-882 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-10

Example that mixed 40% black rice in 1kg of barley rice

Step 1; In order to make Nurungji with 600g of barley rice and 400g of black rice, the barley rice and black rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,756g.

Step 2: 2,756 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,282 g.

Step 3: The nurungji was dried for 3 hours at 25-26 degrees Celsius at room temperature, and the weight of the nurungji was 885 g.

Step 4: After yeast 300 g of yeast was drunk in 1,871 g of bottled water (2,756 g of rice-885 g of Nurungji).

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 10-11]

Example that mixed 60% black rice in 1kg of barley rice

Step 1; In order to make Nurungji with 400g of barley rice and 600g of black rice, the barley rice and black rice were placed in a direct cooker and cooked. At this time, the weight of the rice was 2,507g.

Step 2: 2,507 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,284 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 889 g.

Step 4: After incubating 300 g of yeast in 1,618 g of bottled water (2,507 g of rice-889 g of Nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 10-12]

Example where 80% of black rice is mixed in 1kg of barley rice

Step 1; 200g of barley rice and 800g of black rice were used to make rice paddies. At this time, the weight of the rice was 2,257g.

Step 2: 2,257 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,286 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 893 g.

Step 4: After yeast 300 g of yeast in 1,364 g of bottled water (2,257 g of rice-893 g of Nurungji), the yeast was decomposed for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-13

Example of mixing brown rice with 10% of 1kg of barley rice

Step 1; In order to make Nurungji with 900g of barley rice and 100g of brown rice, the rice was cooked by placing the fresh rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 3122g.

Step 2: 3,122 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1248 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

Step 4: After incubating 300 g of yeast in 2,245 g of bottled water (3,122 g of rice-877 g of Nurungji), the yeast was left for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-14

Example of mixing 30% brown rice in 1kg of barley rice

Step 1; In order to make Nurungji with 700g of barley rice and 300g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 2,856g.

Step 2: 2,856 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,188 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 876 g.

Step 4: After incubating 300 g of yeast in 1,980 g of bottled water (2,856 g of rice-876 g of Nurungji), the yeast was left for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-15

Example of mixing 50% brown rice in 1kg of barley rice

Step 1; In order to make Nurungji with 500g of barley rice and 500g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 2,591g.

Step 2: 2,591 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1128 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 874 g.

Step 4: After incubating 300 g of yeast in 1,717 g of bottled water (2,591 g of rice-874 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-16

Example of mixing 70% brown rice in 1kg of barley rice

Step 1; In order to make Nurungji with 300g of barley rice and 700g of brown rice, we placed rice and brown rice in a direct fire cooker. At this time, the weight of the rice was 2326g.

Step 2: 2,326 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,068 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After incubating 300g of yeast in 1,453g of bottled water (2,326g of rice-873g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-17

Example of mixing 10% brown rice glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 900g of barley rice and 100g of brown rice glutinous rice, the rice and brown rice were placed in a direct fire cooker. At this time, the weight of the rice was 3145g.

Step 2: 3,145 grams of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,269 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 871 g.

Step 4: After incubating 300g of yeast in 2,274g of bottled water (3,145g of rice-871g of Nurungji), the yeast was dissolved for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-18

Example of mixing 30% brown rice glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 700g of barley rice and 300g of brown rice glutinous rice, the rice was cooked with sesame rice and brown rice. At this time, the weight of the rice was 2,926g.

Step 2: 2,926 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,249 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 858 g.

Step 4: After incubating 300 g of yeast in 2,068 g of bottled water (2,926 g of rice-858 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-19

Example of mixing 50% brown rice glutinous rice in 1kg of barley rice

Step 1; In order to make Nurungji with 500g of barley rice and 500g of brown rice glutinous rice, barley rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of rice was 2,708g.

Step 2: 2,708 g of mixed rice was used to finish Nurungji. The finished Nurungji weight was 1,230 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C. The nurungji weight was 844 g.

Step 4: After incubating 300 g of yeast in 1,864 g of bottled water (2,708 g of rice-844 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 10-20

Example of mixing 70% brown rice glutinous rice in 1kg of barley rice

Step 1; 300g of barley rice and 700g of brown rice glutinous rice were cooked by placing barley rice and brown rice glutinous rice in a direct fire rice cooker to make Nurungji. At this time, the weight of the rice was 2490g.

Step 2: 2,490 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,211 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 831 g.

Step 4: After incubating 300 g of yeast in 1,659 g of bottled water (2,490 g of rice-831 g of Nurungji), the yeast was left for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 11-1]

Brown Rice 1kg Standard Example

Step 1; In order to make Nurungji with 1kg of brown rice, the rice was placed in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1928 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: The yeast 300g was soaked in 1,350 g of bottled water (1,928 g of rice-870 g of Nurungji + 300 g of yeast weight), and the yeast dregs were incubated for 1 hour.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the koji extract of step 5 was poured into a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: After the fermentation started from 4 hours after the soaking in step 6, the wine was completed 5 days

[Example 11-2]

Example of mixing glutinous rice with 20% of 1kg brown rice

Step 1; In order to make Nurungji with 800g brown rice and 200g glutinous rice, rice cooked with fresh brown rice and glutinous rice was placed in a direct cooker. At this time, the weight of the rice was 1,836g.

Step 2: 1,836 g of mixed rice rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 976 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After sifting 300g of Nuruk into 1,263g of bottled water (1,836g of rice-873g of Nurungji + 300g of Nuruk), the yeast was incubated for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 11-3]

Example of mixing 40% glutinous rice in 1kg of brown rice

Step 1; 600g brown rice and 400g glutinous rice were cooked with rice and glutinous rice. At this time, the weight of the rice was 1744 g.

Step 2: 1,744 g of mixed rice rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 974 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After 1 hour 1,169 g of bottled water (1,744 g of rice-875 g of Nurungji + 300 g of yeast) was infiltrated with 300 g of yeast, the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 11-4]

Example of mixing 60% glutinous rice in 1kg of brown rice

Step 1; In order to make Nurungji with 400g of brown rice and 600g of glutinous rice, rice was cooked with sesame brown rice and glutinous rice. At this time, the weight of the rice was 1,652g.

Step 2: 1,652 g of mixed rice rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 972 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 890 g.

Step 4: After incubating 300g of Nuruk in 1,062g of bottled water (1,652g of rice-890g of Nurungji + 300g of Nuruk), the yeast was decomposed for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 11-5]

Example of mixing 80% of glutinous rice in 1kg of brown rice

Step 1; 200g brown rice and 800g glutinous rice were cooked with sesame brown rice and glutinous rice. At this time, the weight of the rice was 1,559g.

Step 2: 1,559 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 970 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and then Nurukji was 881g.

Step 4: After sifting 300 g of Nuruk into 978 g of bottled water (1,559 g of rice-881 g of Nurungji + 300 g of Nuruk), the yeast was decomposed for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 11-6]

Example of mixing 20% rice in 1kg of brown rice

Step 1; In order to make Nurungji with 800g of brown rice and 200g of rice, the rice and glutinous rice were placed in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g in 1,358g bottled water (1,982g of rice-870g of Nurungji + 300g of yeast), the yeast was incubated for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 11-7]

Example of mixing 40% rice in 1 kg of brown rice

Step 1; 600g brown rice and 400g rice were used to make rice paddy and cooked rice with sticky rice and glutinous rice. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g in 1,358g bottled water (1,928g rice-870g Nurukji + 300g yeast weight), the yeast dregs were ingested for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-8

Example of mixing 60% rice in 1kg of brown rice

Step 1; In order to make Nurungji with 400g of brown rice and 600g of rice, the rice and glutinous rice were placed in a direct fire cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice rice was completed by Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g in 1,358g bottled water (1,928g rice-870g Nurukji + 300g yeast weight), the yeast dregs were ingested for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-9

Example where 80% of rice is mixed in 1 kg of brown rice

Step 1; In order to make Nurungji with 200g of brown rice and 800g of rice, the rice was cooked by placing the fresh rice and glutinous rice in a direct-cooker. At this time, the weight of the rice was 1928g.

Step 2: 1,928 g of mixed rice rice was completed by Nurungji using a frying pen. The finished Nurungji weight was 978 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 870 g.

Step 4: After yeast 300g in 1,358g bottled water (1,928g rice-870g Nurukji + 300g yeast weight), the yeast dregs were ingested for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-10

Example in which black rice is mixed with 20% of brown rice 1kg

Step 1; In order to make Nurungji with 800g of brown rice and 200g of black rice, we cooked rice with black rice and black rice, which were placed in a direct-cooker. At this time, the weight of the rice was 1944 g.

Step 2: 1,944 g of mixed rice rice was completed by Nurungji using a frying pen. The finished Nurungji weight was 1,040 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After sifting 300 g of yeast into 1,369 g of bottled water (1,944 g of rice-875 g of Nurungji + 300 g of yeast), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-11

Example in which black rice is mixed with 40% of brown rice 1kg

Step 1; In order to make Nurungji with 600g brown rice and 400g black rice, the brown rice and black rice are used to cook rice. At this time, the weight of the rice was 1960g.

Step 2: 1,960 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,102 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and then Nurukji was 881g.

Step 4: After sifting 300g of Nuruk into 1,379g of bottled water (1,960g of rice-881g of Nurungji + 300g of Nuruk), the yeast was dissolved for 1 hour, and then the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 11-12]

Example in which black rice is mixed with 60% of brown rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice and 600g of black rice, we cooked rice with black rice and black rice, which were placed in a direct-cooker. At this time, the weight of the rice was 1,976g.

Step 2: 1,976 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1164 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 886 g.

Step 4: After sifting 300g of Nuruk into 1,390g of bottled water (1,976g of rice-886g of Nurungji + 300g of Nuruk), the yeast was incubated for 1 hour, and then the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-13

Example in which black rice is mixed with 80% of brown rice 1kg

Step 1; 200g brown rice and 800g black rice were used to make rice paddies. At this time, the weight of the rice was 1,992g.

Step 2: 1992 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,226 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 891 g.

Step 4: After sifting 300g of Nuruk into 1,401g of bottled water (1,992g of rice-891g of Nurungji + 300g of Nuruk), the yeast was incubated for 1 hour, and then the Nuruk was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 11-14]

Example where 20% of barley rice was mixed in 1 kg of brown rice

Step 1; In order to make Nurungji with 800g of brown rice and 200g of barley rice, rice cooked with fresh brown rice and barley rice was cooked in a direct cooker. At this time, the weight of the rice was 2,193g.

Step 2: 2,193 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,038 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 872 g.

Step 4: After incubating 300g of yeast in 1,321g of bottled water (rice weight 2,193g-Nurungji 872g), the yeast was left for 1 hour and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-15

Example where 40% of barley rice was mixed with 1 kg of brown rice

Step 1; 600g brown rice and 400g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 2,458g.

Step 2: 2,458 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,098 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C. The Nurungji weight was 873 g.

Step 4: After inoculating 300 g of yeast in 1,585 g of bottled water (2,458 g of rice-873 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-16

Example where 60% of barley rice was mixed with 1 kg of brown rice

Step 1; In order to make Nurungji with 400g of brown rice and 600g of barley rice, rice cooked with brown rice and barley rice was placed in a direct cooker. At this time, the weight of the rice was 2,724g.

Step 2: 2,724 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,158 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 875 g.

Step 4: After incubating 300g of yeast in 1,849g of bottled water (2,724g of rice-875g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-17

Example where 80% of barley rice was mixed with 1 kg of brown rice

Step 1; 200g brown rice and 800g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 2,962g.

Step 2: 2,962 grams of mixed rice rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,218 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 877 g.

Step 4: After incubating 300g of yeast in 2,085g of bottled water (2,962g of rice-877g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 11-18]

Example of mixing brown rice glutinous rice 10% of 1kg brown rice

Step 1; To make Nurungji with 900g brown rice and 100g brown rice glutinous rice, rice cooked with brown rice and brown rice glutinous rice was placed in a direct-cooker. At this time, the weight of the rice was 2,139g.

Step 2: 2,139 grams of mixed rice rice was completed Nurukji using a frying pen. The finished Nurungji weight was 1162 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 816 g.

Step 4: After incubating 300g of koji in 1,323g of bottled water (2,139g of rice-816g of Nurungji), the koji was incubated for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Examples 11-19]

Example where 30% of brown rice glutinous rice was mixed in 1 kg of brown rice

Step 1; In order to make Nurungji with 700g of brown rice and 300g of brown rice glutinous rice, rice cooked with brown rice and brown rice glutinous rice was placed in a direct fire cooker. At this time, the weight of the rice was 2,092g.

Step 2: 2,092 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1121 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of the nurungji was 828 g.

Step 4: After incubating 300g of yeast in 1,264 g of bottled water (2,092 g of rice-828 g of nurungji), the yeast was left for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-20

Example of mixing 50% brown rice glutinous rice in 1kg of brown rice

Step 1; In order to make Nurungji with 500g brown rice and 500g brown rice glutinous rice, brown rice and brown rice glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 2,045g.

Step 2: 2,045 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1,080 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 840 g.

Step 4: After incubating 300 g of yeast in 1,200 g of bottled water (2,045 g of rice-840 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 11-21

Example of mixing 70% brown rice glutinous rice in 1kg of brown rice

Step 1; 300g brown rice and 700g brown rice glutinous rice was cooked by making a fresh rice and brown rice glutinous rice in a direct fire rice cooker. At this time, the weight of the rice was 2,092g.

Step 2: 2,092 grams of mixed rice rice was completed by using a fried pen. The finished Nurungji weight was 1121 g.

Step 3: The nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of the nurungji was 828 g.

Step 4: After sifting 300 g of yeast into 1,264 g of bottled water (2,092 g of rice-828 g of Nurungji), the yeast was dissolved for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

[Example 12-1]

Example of Brown Rice Chop Rice 1kg

Step 1; In order to make Nurungji with 1kg of brown rice glutinous rice, rice was cooked by sitting the fresh brown rice in a direct fire rice cooker. At this time, the weight of the rice was 2162g.

Step 2: 2,162 grams of rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1182 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 810 g.

Step 4: After inoculating 300 g of yeast in 1,352 g of bottled water (2,162 g of rice-810 g of Nurungji), the yeast was left for 1 hour, and the yeast was completed.

Step 5: The nurungji was infiltrated with nurukji of step 3 in the yeast water of step 4 to dry the nurungji. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing the koji extract of step 5 was poured into a 4L container, and 1.8L of bottled water was poured to soak liquor.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-2

Example of mixing glutinous rice in 20% of 1kg brown rice glutinous rice

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of glutinous rice, rice cooked with glutinous rice and glutinous rice was placed in a direct cooker. At this time, the weight of the rice was 2,023g.

Step 2: 2,023 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,139 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 825 g.

Step 4: After sifting 300 g of yeast into 1,498 g of bottled water (2,023 g of rice-825 g of Nurungji + 300 g of yeast), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-3

Example of mixing 40% glutinous rice in 1kg of brown rice glutinous rice

Step 1; 600g brown rice and 400g glutinous rice were cooked and cooked with brown rice and glutinous rice. At this time, the weight of the rice was 1884g.

Step 2: 1,884 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,097 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 839 g.

Step 4: After sifting 300 g of Nuruk into 1,345 g of bottled water (1,884 g of rice-839 g of Nurungji + 300 g of Nuruk), the malt was disinfected for 1 hour, and then the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-4

Example of mixing 60% glutinous rice in 1kg of brown rice glutinous rice

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of glutinous rice, rice cooked with brown rice glutinous rice and rice was placed in a direct cooker. At this time, the weight of the rice was 1744 g.

Step 2: 1,744 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,053g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 854 g.

Step 4: After yeast 300g in 1,190g of bottled water (1,744g of rice-854g of Nurungji + 300g of Nuruk), the yeast was decomposed for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 933 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-5

Example of mixing 80% of glutinous rice in 1kg of brown rice glutinous rice

Step 1; To make Nurungji with 200g brown rice and 800g glutinous rice, brown rice glutinous rice and glutinous rice were placed in a direct cooker to make rice. At this time, the weight of the rice was 1,606g.

Step 2: 1,606 g of mixed rice was completed by using a frying pen. The finished Nurungji weight was 1,011 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 869 g.

Step 4: After inoculating 300 g of Nuruk in 1,035 g of bottled water (1,606 g of rice-869 g of Nurungji + 300 g of Nuruk), the yeast was decomposed for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 934 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-6

Example of mixing 1% brown rice glutinous rice with 20% rice

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of rice, rice cooked with glutinous rice and glutinous rice was placed in a direct cooker. At this time, the weight of the rice was 2,115g.

Step 2: 2,115 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,141 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 822 g.

Step 4: After incubating 300 g of yeast in 1,311 g of bottled water (2,115 g of rice-822 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 935 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-7

Example of mixing 40% rice in 1kg of brown rice glutinous rice

Step 1; 600g brown rice and 400g rice were used to make rice paddies. At this time, the weight of the rice was 2,069g.

Step 2: 2,069 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,101 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 834 g.

Step 4: After yeast 300 g of yeast in 1,235 g of bottled water (2,069 g of rice-834 g of nurungji), the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-8

Example of mixing 60% rice in 1kg of brown rice glutinous rice

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of rice, rice was cooked with sesame brown rice and glutinous rice. At this time, the weight of the rice was 2,021g.

Step 2: 2,021 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,059 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 846 g.

Step 4: After sifting 300 g of yeast into 1,473 g of bottled water (2,019 g of rice-846 g of Nurungji + 300 g of yeast), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-9

Example of mixing 80% rice in 1kg of brown rice glutinous rice

Step 1; In order to make Nurungji with 200g of brown rice glutinous rice and 800g of rice, rice cooked with glutinous rice and glutinous rice was placed in a direct fire rice cooker. At this time, the weight of the rice was 1975 g.

Step 2: 1,975 g of mixed rice rice was completed by Nurupji using a frying pen. The finished Nurungji weight was 1,019 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 858 g.

Step 4: After yeast 300g of 1,417g of bottled water (1,975g of rice-858g of Nurungji + 300g of Nuruk weight) was infiltrated, and the yeast dregs were injured for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-10

Example in which black rice is mixed with 20% of brown rice glutinous rice 1 kg

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of black rice, she cooked rice by sitting fresh rice glutinous rice and black rice. At this time, the weight of the rice was 2,131g.

Step 2: 2,131 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,203 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 827 g.

Step 4: After inoculating 300 g of yeast in 1,304 g of bottled water (2,131 g of rice-827 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-11

Example where black rice is mixed with 40% of brown rice glutinous rice 1 kg

Step 1; 600g brown rice and 400g black rice were used to make rice paddy and cooked rice. At this time, the weight of the rice was 2,101g.

Step 2: 2,101 g of mixed rice was used to finish Nurungji using a frying pen. The finished Nurungji weight was 1,225 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 845 g.

Step 4: After incubating 300 g of yeast in 1,256 g of bottled water (2,101 g of rice-845 g of Nurungji), the yeast was left for 1 hour and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-12

Example of mixing black rice with 60% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of black rice, she cooked rice by sitting fresh rice glutinous rice and black rice in a direct fire rice cooker. At this time, the weight of the rice was 2,069g.

Step 2: 2,069 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,245 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 862 g.

Step 4: After sifting 300 g of Nuruk into 1,507 g of bottled water (2,069 g of rice-862 g of Nurungji + 300 g of Nuruk), the yeast was decomposed for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-13

Example in which black rice is mixed with 80% of brown rice glutinous rice 1 kg

Step 1; To make Nurungji with 200g brown rice and 800g black rice, we cooked brown rice and black rice in the direct cooker. At this time, the weight of the rice was 2,039g.

Step 2: 2,039 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,267 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After sifting 300 g of yeast into 1,460 g of bottled water (2,039 g of rice-879 g of Nurungji + 300 g of yeast), the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-14

Example of mixing barley rice with 20% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of barley rice, brown rice glutinous rice and barley rice were used to make rice. At this time, the weight of the rice was 2,381g.

Step 2: 2,381 g of barley-mixed rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,201 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the Nurungji weight was 824 g.

Step 4: After incubating 300 g of yeast with 1,557 g of bottled water (2,381 g of rice-824 g of Nurungji), the yeast was depleted for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-15

Example of mixing barley rice 40% in brown rice glutinous rice 1kg

Step 1; 600g brown rice and 400g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 2,599g.

Step 2: 2,599 g of mixed rice was used to complete Nurungji with a frying pen. The finished Nurungji weight was 1,221 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 837 g.

Step 4: After incubating 300 g of yeast in 1762 g of bottled water (2,599 g of rice-837 g of Nurungji), the yeast was dissolved for 1 hour.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-16

Example of mixing barley rice 60% in brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice glutinous rice and 600g of barley rice, brown rice glutinous rice and barley rice were used to make rice. At this time, the weight of the rice was 2,817g.

Step 2: 2,817 g of mixed rice was used to finish Nurungji with a frying pen. The finished Nurungji weight was 1,239 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 851 g.

Step 4: After dipping 300 g of yeast into 1,966 g of bottled water (2,817 g of rice-851 g of Nurungji), the yeast was left for 1 hour, and the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-17

Example where 80% of barley rice was mixed in 1kg of brown rice glutinous rice

Step 1; 200g brown rice and 800g barley rice were cooked with rice and barley rice. At this time, the weight of the rice was 3,036g.

Step 2: 3,036 g of mixed rice was completed with Nurungji using a frying pen. The finished Nurungji weight was 1,259 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 865 g.

Step 4: After sifting 300 g of yeast into 2,171 g of bottled water (rice weight 3,036 g-Nurungji 865 g), the yeast dregs were injured for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried yeast nurungji weight was 931 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-18

Example of mixing brown rice with 20% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 800g of brown rice glutinous rice and 200g of brown rice, the rice was cooked by sitting the fresh brown rice and brown rice. At this time, the weight of the rice was 2,131g.

Step 2: 2,131 g of mixed rice was completed by Nurukji using a frying pen. The finished Nurungji weight was 1,203 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 827 g.

Step 4: After inoculating 300 g of yeast in 1,304 g of bottled water (2,131 g of rice-827 g of Nurungji), the yeast was dissolved for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-19

Example of mixing brown rice with 40% of brown rice glutinous rice 1kg

Step 1; 600g brown rice and 400g brown rice were used to make Nurungji and cooked brown rice and brown rice. At this time, the weight of the rice was 2,101g.

Step 2: 2,101 grams of mixed rice rice to complete the Nurungji using a frying pen. The finished Nurungji weight was 1,225 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 845 g.

Step 4: After sifting 300 g of yeast into 1,556 g of bottled water (2,101 g of rice-845 g of Nurungji + 300 g of yeast), the yeast was decomposed for 1 hour, and then the yeast was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-20

Example of mixing brown rice with 60% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 400g of brown rice and 600g of brown rice, we cooked rice with brown rice and brown rice. At this time, the weight of the rice was 2,069g.

Step 2: 2,069 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,245 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 ° C., and the weight of Nurungji was 862 g.

Step 4: After sifting 300 g of Nuruk into 1,507 g of bottled water (2,069 g of rice-862 g of Nurungji + 300 g of Nuruk), the yeast was decomposed for 1 hour, and the malt was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The dried koji nurungji weight was 932 g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Example 12-21

Example of mixing brown rice with 80% of brown rice glutinous rice 1kg

Step 1; In order to make Nurungji with 200g brown rice and 800g brown rice, the brown rice glutinous rice and brown rice were used to make rice. At this time, the weight of the rice was 2,039g.

Step 2: 2,039 g of mixed rice rice was completed with nurungji using a frying pen. The finished Nurungji weight was 1,267 g.

Step 3: The Nurungji was dried for 3 hours at room temperature 25-26 degrees and the Nurungji weight was 879 g.

Step 4: After sifting 300 g of Nuruk into 1,460 g of bottled water (2,039 g of rice-879 g of Nurungji + 300 g of Nuruk), the residue was decomposed for 1 hour, and the koji was completed.

Step 5: The Nurukji of step 3 was invaded in the yeast water of Step 4, and the yeast water-dried Nurungji was dried. The koji dried kohlungji weight was 932g.

Step 6: The Nuruk extract containing Nuruk of step 5 was poured into a 4L container, and 2L of bottled water was poured to sake.

Step 7: The liquor was completed 5 days after fermentation started from 4 hours after the alcohol soaking in step 6.

Tables 8 to 13 summarize the traditional liquor production conditions for each group of examples.

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 7-1 Rice 1000 1928 978 870 1358 300 932 1.8 7-2 Rice 900 100 sticky rice 1882 1027 871 1311 330 932 2 7-3 Rice 700 Sticky Rice 300 1790 975 874 1216 330 933 2 7-4 Rice 500 Glutinous Rice 500 1698 1128 890 1108 330 933 2 7-5 Rice 300 Glutinous Rice 700 1614 971 879 1035 300 933 2 7-6 Rice 900 Black Rice 100 1936 1009 873 1363 330 932 2 7-7 Rice 700 Black Rice 300 1952 1071 878 1374 300 947 2 7-8 Rice 500 Black Rice 500 1968 1133 883 1385 300 932 2 7-9 Rice 300 Black Rice 700 1984 1195 888 1396 300 932 2 7-10 Rice 900 Barley Rice 100 2061 1008 871 1190 300 932 2 7-11 Rice 700 Barley Rice 300 2326 1068 873 1453 300 932 2 7-12 Rice 500 Barley Rice 500 2591 1128 874 1717 300 932 2 7-13 Rice 300 Barley Rice 700 2856 1188 876 1980 300 931 2 7-14 Rice 900 Brown Rice 100 1928 978 870 1058 300 932 2 7-15 Rice 700 Brown Rice 300 1928 978 870 1058 300 932 2 7-16 Rice 500 Brown Rice 500 1928 978 870 1058 300 932 2 7-17 Rice 300 Brown Rice 700 1928 978 870 1058 300 932 2 7-18 Rice 900 Brown Rice Sticky Rice 100 1879 998 864 1015 300 932 2 7-19 Rice 700 Brown Rice Sticky Rice 300 1782 1039 852 1230 300 932 2 7-20 Rice 500 Brown Rice Sticky Rice 500 1684 840 760 1144 300 932 2 7-21 Rice 300 Brown Rice Sticky 700 1586 828 750 1058 300 932 2

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 8-1 Glutinous Rice 1000 1467 968 883 884 300 934 1.8 8-2 Sticky Rice 800 Rice 200 1559 970 881 978 300 934 2.0 8-3 Glutinous rice 600 Rice 400 1652 972 878 1074 300 933 2.0 8-4 Glutinous rice 400 Rice 600 1744 974 875 1169 300 933 2.0 8-5 Glutinous rice 200 Rice 800 1836 976 873 1263 300 933 2.0 8-6 Glutinous rice 900 Black Rice 100 1521 1000 884 937 300 934 2.0 8-7 Glutinous Rice 700 Black Rice 300 1629 1064 887 1042 300 948 2.0 8-8 Glutinous Rice 500 Black Rice 500 1738 1128 890 1148 300 933 2.0 8-9 Sticky Rice 300 Black Rice 700 1846 1192 892 1254 300 906 2.0 8-10 Glutinous rice 900 Barley Rice 100 1646 999 883 1063 300 934 2.0 8-11 Glutinous Rice 700 Barley Rice 300 2003 1061 882 1121 300 933 2.0 8-12 Glutinous Rice 500 Barley Rice 500 2361 1123 881 1480 300 933 2.0 8-13 Sticky Rice 300 Barley Rice 700 2718 1275 880 1838 300 932 2.0 8-14 Glutinous rice 900 Brown Rice 100 1513 969 882 931 300 934 2.0 8-15 Glutinous Rice 700 Brown Rice 300 1605 971 879 1026 300 934 2.0 8-16 Glutinous Rice 500 Brown Rice 500 1698 973 877 1121 300 933 2.0 8-17 Sticky Rice 300 Brown Rice 700 1790 975 874 1216 300 933 2.0 8-18 Glutinous rice 900 Brown Rice Sticky Rice 100 1537 990 876 961 300 934 2.0 8-19 Glutinous Rice 700 Brown Rice Sticky Rice 300 1676 1032 861 1115 300 934 2.0 8-20 Glutinous Rice 500 Brown Rice Sticky Rice 500 1815 1075 847 1268 300 933 2.0 8-21 Sticky Rice 300 Brown Rice Sticky 700 1954 1118 832 1122 300 933 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 9-1 Black Rice 1000 2008 1288 896 1412 300 932 1.8 9-2 Black Rice 800 Glutinous rice 200 1846 1224 894 1252 300 933 2.0 9-3 Black Rice 600 Glutinous rice 400 1792 1160 891 1201 300 933 2.0 9-4 Black Rice 400 Glutinous rice 600 1684 1096 888 1096 330 933 2.0 9-5 Black Rice 200 Sticky Rice 800 1575 1032 886 989 300 934 2.0 9-6 Rice 800 Black Rice 200 1992 1226 891 1401 300 935 2.0 9-7 Rice 400 Black Rice 600 1976 1164 886 1384 300 932 2.0 9-8 Black Rice 400 Rice 600 1960 1102 881 1385 300 932 2.0 9-9 Black Rice 200 Rice 800 1944 1040 875 1369 300 935 2.0 9-10 Black Rice 900 Barley Rice 100 2133 1287 894 1239 300 931 2.0 9-11 Black Rice 700 Barley Rice 300 2382 1287 894 1488 300 931 2.0 9-12 Black Rice 500 Barley Rice 500 2631 1283 887 1744 300 932 2.0 9-13 Black Rice 300 Barley Rice 700 2880 1285 891 1989 300 932 2.0 9-14 Black Rice 900 Brown Rice 100 2000 1257 894 1406 300 931 2.0 9-15 Black Rice 700 Brown Rice 300 1984 1195 888 1396 300 932 2.0 9-16 Black Rice 500 Brown Rice 500 1968 1133 932 1345 300 932 2.0 9-17 Black Rice 300 Brown Rice 700 1952 1071 878 1374 300 947 2.0 9-18 Black Rice 900 Brown Rice Sticky Rice 100 2024 1275 888 1436 300 931 2.0 9-19 Black Rice 700 Brown Rice Sticky Rice 300 2054 1256 870 1484 300 932 2.0 9-20 Black Rice 500 Brown Rice Sticky Rice 500 2085 1235 853 1232 300 932 2.0 9-21 Black Rice 300 Brown Rice Sticky 700 2116 1214 836 1280 300 947 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 10-1 Barley Rice 1000 3254 1278 878 1412 300 932 1.8 10-2 Barley Rice 800 Glutinous rice 200 2896 1216 879 2020 330 932 2.0 10-3 Barley Rice 600 Glutinous rice 400 2539 1154 880 1659 300 932 2.0 10-4 Barley Rice 400 Glutinous rice 600 2182 1092 890 1292 300 933 2.0 10-5 Barley Rice 200 Sticky Rice 800 1825 1030 882 1243 300 934 2.0 10-6 Barley Rice 800 Rice 200 2989 1218 877 2112 300 934 2.0 10-7 Barley Rice 600 Rice 400 2724 1158 875 1849 300 948 2.0 10-8 Barley Rice 400 Rice 600 2459 1098 873 1586 300 932 2.0 10-9 Barley Rice 200 Rice 800 2193 1038 872 1321 300 932 2.0 10-10 Barley Rice 800 Black Rice 200 3005 1280 882 2123 300 931 2.0 10-11 Barley Rice 600 Black Rice 400 2756 1282 885 1871 300 932 2.0 10-12 Barley Rice 400 Black Rice 600 2507 1284 889 1618 300 932 2.0 10-13 Barley Rice 200 Black Rice 800 2257 1286 893 1364 300 932 2.0 10-14 Barley Rice 900 Brown Rice 100 3122 1248 877 2245 300 931 2.0 10-15 Barley Rice 700 Brown Rice 300 2856 1188 876 1980 300 931 2.0 10-16 Barley Rice 500 Brown Rice 500 2591 1128 874 1717 300 931 2.0 10-17 Barley Rice 300 Brown Rice 700 2326 1068 873 1453 300 932 2.0 10-18 Barley Rice 900 Brown Rice Sticky Rice 100 3145 1269 871 2274 300 931 2.0 10-19 Barley Rice 700 Brown Rice Sticky Rice 300 2926 1249 858 2068 300 931 2.0 10-20 Barley Rice 500 Brown Rice Sticky Rice 500 2708 1230 844 1864 300 932 2.0 10-21 Barley Rice 300 Brown Rice Sticky 700 2490 1211 831 1659 300 932 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 11-1 Brown Rice 1000 1928 978 870 1350 300 932 1.8 11-2 Brown Rice 800 Glutinous rice 200 1836 976 873 1263 300 933 2.0 11-3 Brown Rice 600 Glutinous rice 400 1744 974 875 1169 300 933 2.0 11-4 Brown Rice 400 Glutinous rice 600 1652 972 890 1062 300 933 2.0 11-5 Brown Rice 200 Sticky Rice 800 1559 970 881 978 300 934 2.0 11-6 Brown Rice 800 Rice 200 1928 978 870 1358 300 935 2.0 11-7 Brown Rice 600 Rice 400 1928 978 870 1358 300 932 2.0 11-8 Brown Rice 400 Rice 600 1928 978 870 1358 300 932 2.0 11-9 Brown Rice 200 Rice 800 1928 978 870 1358 300 932 2.0 11-10 Brown Rice 800 Black Rice 200 1944 1040 875 1369 300 932 2.0 11-11 Brown Rice 600 Black Rice 400 1960 1102 881 1379 300 932 2.0 11-12 Brown Rice 400 Black Rice 600 1976 1164 886 1390 300 932 2.0 11-13 Brown Rice 200 Black Rice 800 1992 1226 891 1401 300 932 2.0 11-14 Brown Rice 800 Barley Rice 200 2193 1038 872 1321 300 932 2.0 11-15 Brown Rice 600 Barley Rice 400 2458 1098 873 1585 300 932 2.0 11-16 Brown Rice 400 Barley Rice 600 2724 1158 875 1849 300 932 2.0 11-17 Brown Rice 200 Barley Rice 800 2962 1218 877 2085 300 931 2.0 11-18 Brown Rice 900 Brown Rice Sticky Rice 100 2139 1162 816 1323 300 932 2.0 11-19 Brown Rice 700 Brown Rice Sticky Rice 300 2092 1121 828 1264 300 932 2.0 11-20 Brown Rice 500 Brown Rice Sticky Rice 500 2045 1080 840 1200 300 932 2.0 11-21 Brown Rice 300 Brown Rice Sticky 700 2092 1121 828 1264 300 932 2.0

Example First grain (g) Second grain (g) Rice weight v Nurungji weight (g) Dry nurungji
Weight (g) Bottled water weight (g) Yeast (g) Dry yeast
Nurungji weight (g) Bottled water (L) 12-1 Brown Rice Sticky Rice 1000 2162 1182 810 1352 300 932 1.8 12-2 Brown Rice Sticky Rice 800 Glutinous rice 200 2023 1139 825 1498 300 933 2.0 12-3 Brown Rice Sticky Rice 600 Glutinous rice 400 1884 1097 839 1345 300 933 2.0 12-4 Brown Rice Sticky Rice 400 Glutinous rice 600 1744 1053 854 1190 300 933 2.0 12-5 Brown Rice Sticky Rice 200 Sticky Rice 800 1606 1011 869 1035 300 934 2.0 12-6 Brown Rice Sticky Rice 800 Rice 200 2115 1141 822 1311 300 935 2.0 12-7 Brown Rice Sticky Rice 600 Rice 400 2069 1101 834 1235 300 932 2.0 12-8 Brown Rice Sticky Rice 400 Rice 600 2021 1059 846 1473 300 932 2.0 12-9 Brown Rice Sticky Rice 200 Rice 800 1975 1019 858 1417 300 932 2.0 12-10 Brown Rice Sticky Rice 800 Black Rice 200 2131 1203 827 1304 300 932 2.0 12-11 Brown Rice Sticky Rice 600 Black Rice 400 2101 1225 845 1256 300 932 2.0 12-12 Brown Rice Sticky Rice 400 Black Rice 600 2069 1245 862 1507 300 932 2.0 12-13 Brown Rice Sticky Rice 200 Black Rice 800 2039 1267 879 1460 300 932 2.0 12-14 Brown Rice Sticky Rice 800 Barley Rice 200 2381 1201 824 1557 300 932 2.0 12-15 Brown Rice Sticky Rice 600 Barley Rice 400 2599 1221 837 1762 300 932 2.0 12-16 Brown Rice Sticky Rice 400 Barley Rice 600 2817 1239 851 1966 300 932 2.0 12-17 Brown Rice Sticky Rice 200 Barley Rice 800 3036 1259 865 2171 300 931 2.0 12-18 Brown Rice Sticky Rice 800 Brown Rice 200 2131 1203 827 1304 300 932 2.0 12-19 Brown Rice Sticky Rice 600 Brown Rice 400 2101 1225 845 1556 300 932 2.0 12-20 Brown Rice Sticky Rice 400 Brown Rice 600 2069 1245 862 1507 300 932 2.0 12-21 Brown Rice Sticky Rice 200 Brown Rice 800 2039 1267 879 1460 300 932 2.0

As can be seen from Table 8 to Table 13, the weight of the rice to 1000g of the grain (first grain + second grain) was 1467g (Example 8-1) to 3254g (Example 10-1). Rice may be a low-moistured rice, but it may also be a ginous rice that contains a lot of water, as in the case of barley rice. The weight of the nurungji was 1000 g (first grain + second grain) to 828 g (example 7-21) to 1288 g (example 9-1), and the grain weight was dried compared to 1000 g (first grain + second grain). The Nurungji weight was 810g (Example 12-1) to 1114g (Example 9-2), and the dry nuruk-containing Nurungji weight was 906g (Example 8-9) to 948g (Example 8-7).

On the other hand, as can be seen in Tables 8 to 13, the Nurungji weight compared to 100 parts by weight of the rice was 39.3 parts by weight (Example 10-1) to 66.4 parts by weight (Example 7-4), the rice 100 The weight of dried nurungji to weight parts was 27.0 parts by weight (Example 10-1) to 60.2 parts by weight (Example 8-1), and the weight of dried nuruk containing nuruk was 28.6 parts by weight (Example 10-1) to 63.7 parts by weight (Example 8-1).

On the other hand, as can be seen in Tables 8 to 13, the dry nurungji weight compared to 100 parts by weight of the nurungji was from 68.5 parts by weight (Example 12-1) to 91.6 parts by weight (Example 11-4), the Nurungji 100 The weight of dried Nuruk containing Nuruk was in the range of 71.3 parts by weight (Examples 9-11) to 112.6 parts by weight (Examples 7-21).

And, as can be seen in Tables 8 to 13, the weight of dried Nuruk containing Nuruk was compared to 100 parts by weight of the dry Nurungji was 101.0 parts by weight (Examples 9-16) to 124.3 parts by weight (Examples 7-21).

As can be seen from Tables 8 to 13, Examples 7-1 to 12-21 of the present invention summarize examples of one kind of grain or two kinds of grains. However, the present invention will not naturally disclose only a method for preparing a traditional liquor composition using nurungji mixed with 1-2 grains. Looking at Examples 7-1 to 12-21 it can be seen that a method of producing a traditional liquor composition using nurungji through the mixing of three or more grains. For example, the combination of Examples 7-4 and 7-8 will be able to derive a method for producing a traditional liquor composition using Nurungji, a mixture of 500g of glutinous rice and 500g of black rice in 500g of rice. Because the amount of seed grain, rice weight, nurungji weight, dry nurungji weight, bottled water weight, yeast weight, dry nuruk weight and nurungji weight and bottled water volume are all additive properties. This is because it has the property of splitting and combining parts. Conceptually, when there is a method of preparing a traditional liquor composition using Nurungji, which is mixed with 500 g of glutinous rice and 500 g of black rice, 1000 g of rice, each step of the manufacturing method uses 500 g of glutinous rice 500 g of rice internally due to the additive properties. This is because each step of -4 and 500 g of rice are combined with each step of Example 7-8 using 500 g of black rice. Therefore, each embodiment of the present invention is not only the embodiments 7-1 to 12-12 described above, but also any combination of two or more selected from the embodiments 7-1 to 12-12. An example would be evident in the addition attribute described above. Thus, it is evident that the present invention includes various examples of three or more grains.

As can be seen from Tables 2 to 13, it can be seen that the weight of dried Nuruk-containing Nurungji is hardly changed even if yeast is added.

As can be seen in the embodiment of the present invention, in the present invention, the control of how long to dry the nurungji is one of the important factors. Drying the nurungji causes irregular gaps between the nuungji eggs, which form the nurungji, to infiltrate the yeast. If it is not dried enough, yeast water may not penetrate evenly or sufficiently into the inside of nurungji, and the fermentation rate during fermentation of nurungji varies greatly depending on the location of nurungjial, which affects the taste of traditional wine. There is.

If the nurungji is not sufficiently dried, there will not be enough gap between the nurungji eggs, so that the yeast water may not penetrate into the nurungji eggs evenly or sufficiently well, so that the fermentation rate during the fermentation of the nurungji eggs slows down and the position varies within the nurungji eggs. Becomes large, there is a large amount of residue after the refinement of alcohol and there is a risk of affecting the taste of traditional liquor.

On the other hand, if the dryness of the nurungji is too much, it becomes broken, the average grain size of the nurungjial egg becomes small, the speed of fermentation is too fast, the turbidity of the finished sake is too dark, and the taste of traditional sake becomes unsatisfactory. May result.

Figure 2 illustrates another embodiment of the method for producing a composition for producing yeast-containing traditional liquor of the present invention. In preparing the composition for preparing nuruk-containing traditional liquor, nurungji may be prepared directly, but the nuruk-ji traditional liquor of the present invention may be prepared by purchasing nurungji, which is already manufactured or sold by a third party.

In order to achieve the problem to be achieved by the present invention, (B1) step of preparing to absorb the Nuruk extract in nurungji made of at least one grain and at least one grain selected from at least one or more grains and dried (S21) (C) absorbing the yeast extract in the dried nurungji (S22); And (D) drying the nurungji absorbed by the yeast extract (S23); It provides a method for producing a composition for producing nuruk containing traditional liquor using nurungji, characterized in that it comprises a. Preparing to moisten the yeast extract includes placing the dried nurungji in a predetermined container. The dried nurungji may be partially or completely crushed or powdered before the nuruk extract is absorbed in the dried nurungji of step (C). Partial or total crushing or powdering of the dried nurungji may be performed after drying of the nurungji in the embodiment related to FIG. 1.

In this case, the purchased Nurungji may be dried, but if it is not sufficiently dried can be further dried after purchase. Meanwhile, in another embodiment of FIG. 2, the process (C) and the process (D) may be completely the same, and the steps (E) and (F) are the same. The step (B1) is characterized in that for using the dried Nurungji passed through the steps (A) and (B) of FIG.

Accordingly, the various ratios of the present invention apply equally to the embodiment related to Fig. 2 using Nurungji manufactured by a third party. Therefore, the step of FIG. 2 is adjusted to 100 parts by weight of the grains, and the weight of dried nurok-containing nurungji is adjusted to 90.6 parts by weight or 94.8 parts by weight, or the step (D) is based on 100 parts by weight of rice cooked with the grains. The weight of dried Nurok-containing Nurungji is adjusted to 28.6 parts by weight to 63.7 parts by weight, or the step (D) is based on 100 parts by weight of dried Nurungji of step (B1), the weight of dried Nurok-containing Nurungji is 101.0 parts by weight to 124.3 It may be adjusted to parts by weight.

The present invention can be utilized in the traditional liquor manufacturing industry for personal, home and business.

Claims (23)

(A) preparing nurungji with at least one grain selected from at least one rice and at least one grain;
(B) drying the prepared nurungji;
(C) absorbing the nuruk extract in the dried nurungji; And
(D) drying the nurungji absorbed by the yeast extract; Method for producing a composition for producing nuruk containing traditional liquor using nurungji, characterized in that it comprises a. (B1) preparing to absorb the Nuruk extract in Nurungji, made from at least one rice and at least one grain selected from at least one cereal, and dried;
(C) absorbing the yeast extract in the dried nurungji; And
(D) drying the nurungji absorbed by the yeast extract; Method for producing a composition for producing nuruk containing traditional liquor using nurungji, comprising a. The method of claim 1,
Step (B) is a method for producing a composition for producing nuruk containing traditional liquor using nurungji, characterized in that the dried in the process of manufacturing nurungji. 3. The method according to any one of claims 1 to 3,
In the step (C), the yeast extract is prepared for incubating yeast-containing traditional liquor using nurungji, which is produced by infiltrating koji and dry yeast in bottled water and then waiting for a predetermined time. Method for preparing the composition. 3. The method according to any one of claims 1 to 3,
In the step (C), the yeast extract is prepared by infiltrating yeast in bottled water and waiting for a predetermined time to separate the residues. . 6. The method of claim 5,
The weight ratio of the yeast and dry yeast is a method for producing a composition for producing yeast-containing traditional liquor using nurungji, characterized in that 0.2 to 5 parts by weight of dry yeast with respect to 100 parts by weight of yeast. The method of claim 1,
The step (A) is to adjust the Nurungji to 82.8 parts by weight to 128.8 parts by weight based on 100 parts by weight of the grain or
Step (B) is 100% by weight of the grain, the dry nurungji weight is 81 parts by weight to 111.4 parts by weight of the production of a composition for producing nuruk containing traditional yeast using nurukji, characterized in that it is adjusted to. The method of claim 2,
Step (D) is the manufacturing method of the composition for producing nuruk containing traditional liquor using Nurukji, characterized in that the weight of the dried Nurok-containing Nurungji is adjusted to 90.6 parts by weight to 94.8 parts by weight based on 100 parts by weight of the grains. The method of claim 1,
The step (A) is to adjust to 39.3 parts by weight or 66.4 parts by weight based on 100 parts by weight of the rice cooked with grains, or
The step (B) is based on 100 parts by weight of the rice cooked with grains, the dry weight of nurungji is adjusted to 27.0 parts by weight to 60.2 parts by weight,
Step (D) is the manufacturing method for producing a composition for producing nuruk containing traditional liquor using nurungji, characterized in that the weight of dried nurok-containing nurungji is adjusted to 28.6 parts by weight to 63.7 parts by weight, based on 100 parts by weight of rice cooked with grains. . The method of claim 2,
Step (D) is the manufacturing method for producing a composition for producing yeast-containing traditional liquor using nurungji, characterized in that the weight of dried nurok-containing nurungji is adjusted to 28.6 parts by weight to 63.7 parts by weight based on 100 parts by weight of rice cooked with grains. . The method of claim 1,
The step (B) is based on 100 parts by weight of nurungji of step (A), the dry weight of nurungji is adjusted to 68.5 parts by weight to 91.6 parts by weight,
Step (D) is for producing Nuruk-containing traditional liquor using Nurukji, characterized in that the weight of the dried Nurok-containing Nurungji is adjusted to 71.3 parts by weight to 112.6 parts by weight based on 100 parts by weight of Nurungji of step (A). Method for preparing the composition. The method of claim 1,
Step (D) is the Nuruk-containing traditional liquor using Nurukji, characterized in that the weight of the dried Nurok-containing Nurungji is adjusted to 101.0 parts by weight to 124.3 parts by weight based on 100 parts by weight of the dried Nurungji of step (B) Method for producing a composition for production for production. The method of claim 2,
Step (D) is the Nuruk-containing traditional liquor using Nurukji, characterized in that the weight of dried Nurok-containing Nurungji is adjusted to 101.0 parts by weight to 124.3 parts by weight based on 100 parts by weight of the dried Nurungji of step (B1) Method for producing a composition for production for production. The method according to claim 1 or 2,
(E) processing the Nuruk containing Nurukji through the step (D) to a predetermined form; Further includes,
The shape may include a powder having a predetermined average particle size, a granule having a predetermined average size, a pellet having a predetermined shape, a three-dimensional shape having a predetermined shape, a line having a predetermined diameter, and a plate having a predetermined thickness and an average radius. A method for producing a composition for producing nuruk-containing traditional liquor using nurungji, which is characterized by any one or more shapes. The method according to claim 1 or 2,
The yeast extract of step (C) is to be prepared by dipping a predetermined amount of yeast in a predetermined amount of water,
The Nuruk extract is a method for producing a composition for producing nuruk containing traditional liquor using Nurukji, characterized in that it comprises 10 to 80 parts by weight with respect to 100 parts by weight of water. The method according to claim 1 or 2,
The grain is to use two or more kinds of rice,
The nurungji is at least one or more rice of the two or more types of rice, that the nuungji is produced for each rice,
After the two or more kinds of rice is soaked, the soaked two or more kinds of rice is manufactured with a composition for producing nuruk containing traditional sake using nurukji, characterized in that it is produced together. The method according to claim 1 or 2,
The grain is rice, the rice is at least one or more selected from rice, glutinous rice, barley rice and black rice,
The nurungji is not at least one rice or non-rice grains and at least one or more kinds of crops containing at least one of the production of a composition for producing nuruk containing traditional yeast using nurukji characterized in that it is produced. The method of claim 14,
(F) at least one or more fruits, at least one or more herbs, at least one or more herbs and at least one or more herbal plants in any one or more of steps (A) to (E) or (B1) Adding any one or more of the above; Method for producing a composition for producing nuruk containing traditional liquor using nurungji, characterized in that it further comprises a. A composition for producing nuruk-containing traditional liquor using nurungji prepared by using the method of claim 1. A composition for producing nuruk-containing traditional liquor using nurungji prepared by using the method of claim 2. A container containing a composition for preparing koji-containing traditional liquor using the nurungji of any one of claims 19 or 20, wherein the container is poured with water and then fermented under a predetermined temperature condition for more than a predetermined period of time; Traditional liquor manufacturing method comprising a. 22. The method of claim 21,
Further adding at least one of at least one fruit, at least one herbal medicine, at least one plant and at least one herbal plant prior to starting fermentation; Traditional liquor manufacturing method characterized in that it further comprises. Traditional liquor made by the method of claim 22.

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