KR20130126568A - Manufacturing method for maltose using rice and cereals, and manufacturing method for rice beer and cereal beer using maltose - Google Patents

Abstract

The present invention relates to a production method of rice and grain fermented alcohol and a production method for maltose which is a raw material for beer, without being imported from abroad. By producing malt (maltose) which is a core raw material for beer using rice and grains, the production costs for beer is reduced, the productivity of alcohol is increased, and high quality beer with excellent flavor is produced. [Reference numerals] (AA) Rice and grain low temperature fermentation process drawing;(BB) Select rice and grain;(CC) Prepare germination of rice and grain;(DD) Complete germination of rice and grain;(EE) Fry and triturate rice and grain;(FF) Make rice and grain porridge;(GG) Separate protein from the rice and grain porridge;(HH) First saccharification of the rice and grain porridge;(II) Second saccharification of the rice and grain porridge;(JJ) Third saccharification of the rice and grain porridge;(KK) Iodine test;(LL) First malzbier low temperature fermentation (0-15);(MM) Second malzbier low temperature fermentation;(NN) Filter and mature rice and grain beer;(OO) Put and store rice and grain beer in a bottle;(PP) Release rice and grain fermented wine

Description

Manufacturing method for maltose using rice and cereals, and manufacturing method for rice beer and and malt fermented malt (malt sugar, マ ａｌｔｏｓｅ) prepared from rice and cereals cereal beer using maltose.}

The present invention is rice and brown rice, brown rice, germinated brown rice, rice, glutinous rice, brown rice, germinated brown rice, brown rice, black rice (black rice), black brown rice, germinated black rice, black rice, rice paddy, wheat rice brown, germinated field rice brown rice Malt (maltose, malt, malz, moltose) as one or more mixtures selected from rice, wheat, barley, rice barley, wheat, rye, corn, crude, sorghum, oats, millet, etc. One or two or more mixtures of peanuts, black beans, sesame seeds, perilla, black sesame seeds, red beans, mung beans, etc. are prepared with malt (Malz, Malz, moltose), which is used for the fermentation of rice beer. As a key raw material, alcohol-free Malz Bier, Pilsener Bier, Light Quality Beer (Pale Yellow Beer, Koelner Bier) and Bock (Black Beer) , Dunkel Bier). In other words, malt sugar (moltoseose) which becomes a raw material of fermented wine is made from grains of cereals and cereal grains, and then the method of manufacturing rice beer, Reis Bier and grain fermented wine is used as the malt sugar. That is, the present invention relates to a rice grain beer and a method of manufacturing grain cereal beer.

Until now, only rice wine and rice wine or shochu have been manufactured using rice grains in Korea, but beer has rarely been produced using rice grains. In particular, I did not intend to produce rice grain malt.

In the present invention, for the first time in Korea, the development of malt (maltoseose), which is a key raw material for fermentation of grains, using rice and cereal grains and cereals, adopts the Western beer (beer (English); Bier (German)) production method, Malt oil is used to produce rice beer (rice beer, rice beer, Reis Bier) and cereal grain beer that have not been produced in Korea. In other words, rice beers that were not even domestically produced. Domestically produced beers are of lower quality than foreign beers and have not been able to overcome their diversity, and their prices are considerably higher than in Europe. This is due to the high international prices of hops and maltose, the key raw materials for beer that must be relied on imports. As a result, domestic beer loses many technological and price competitiveness. Furthermore, the recent increase in international grain prices has resulted in higher malt prices, resulting in cost savings. Therefore, the present invention solves many problems of beer production at one time by preparing maltose by using rice as a raw material of beer and not wheat barley malt and grains, which are sufficiently produced in Korea. By using malt sugar, the main raw material of beer, as the raw material of rice and cereals, which are produced most in Korea, we have international price competitiveness.By developing and mixing grains malt sugar, we can improve the diversity and quality of beer. I got it. Rice contains more starch than barley and has a distinctive flavor that makes it superior to the barley malt that has been used as a raw material for beer. In addition, imported beer also has a higher preference for consumers despite high prices because the quality of foreign beer is significantly better than domestic beer. In addition, consumers have been eager for alcohol and high-quality beer with unique taste and aroma and special functionality like foreign beer. In the present invention, it is possible to meet these needs by the rice beer and grain cereal beer manufacturing method. In particular, companies can easily and cheaply purchase the key raw materials such as malt and maltose.

Generally, beer using crests and grains has better taste and aroma, higher starch content and higher productivity than beer using barley malt, and thus can recover a larger amount of alcohol. Yeast nutrients and alcohol-converted starch content generally contains 55-60% carbohydrates (starch, starch), but the barley beer contains 70-79% high carbohydrates. More alcohol can be recovered. In addition, in the fermentation method has been generally produced beer at high temperature fermentation (15-40 ℃), in the present invention using a method of fermentation at low temperature fermentation (0-20 ℃) to satisfy the taste and flavor of beer At the same time, they devised a way to extend their storage and shelf life. In addition, rice beer rather than barley beer has the unique aroma and taste of rice that Koreans prefer. In addition, if consumption of rice is significantly reduced, switching to liquor will make it easier to import and export as well as domestic.

Until now, imported malt sugar had to be used in Korea, and there have been parts that have neglected the quality development and diversity of beer. Therefore, the supply of raw materials for beer was not smooth, and the price of beer was significantly higher than that of self-sufficient Europe, due to rising international grain prices and imports of barley malt and maltose, which are rarely produced in Korea, Due to diversity and sluggish technology development, we could not supply high quality beer at low prices. In the present invention, new micrograins and multigrain maltose were developed to solve these problems at one time. In addition, by using malt malt, malt sugar and beer are produced at a high temperature for several hours, which have been boiled or simmered so far, resulting in energy savings, and long-term storage and distribution due to low temperature fermentation. Shorter periods of time, starch contained more in wheat grains than barley has a relatively low protein content, making it possible to produce high-quality fermented rice grains by using maltose containing less protein, which is the main cause of liquor deterioration. The high-temperature fermentation furnace is manufactured in the summer, so it can save energy and time, so it can be expected to reduce the cost, and the low-temperature fermentation has the same cost reduction effect due to the winter production. Rice grains and cereal grain maltose (malt oil) provides a method for preparing fermented wine and fermented wine of rice and grains prepared by the method.

In addition, the present invention can minimize the deterioration of beer, and can diversify and maximize the quality of the beer. Rice is rich in dextrin, a sugar that yeast cannot break down, and it can produce high-quality beer with flavor. Dextrin is a natural sugar that does not cause hangover and does not add additives. And it provides a method of producing fine grain beer excellent in functionality such as color and the rice grain beer produced by the production method.

In order to achieve the above object, the present invention (a) rice and brown rice or rice, which is a cress and grains (rice, waxy rice, black rice, field rice), washed well with water and screened and soaked in water within 1-70 hours to have a volume of 10- Obtaining a malt raw material increased by 70% or more; (b) removing the water of soaked rice or brown rice and injecting oxygen within 5-55 ° C. to shoot the shoots; (c) raising the treated sprouted crests and grains of Mia (米 芽) within 0.1-10 cm; (d) roasting the lost eggs within 40-500 ° C. for at least 10 minutes and within 20 hours; (e) sorting the fragrance according to the temperature and time of roasting the malt and the degree of burning of the shell; (f) grinding the maltose; (g) adding the wheat flour malt to 1-50 times of water and heating to 20-80 ° C. while stirring to separate the protein; (h) leaving the cereals for 1-80 minutes; (i) a primary saccharification step of heating the grain porridge again within 40-100 ° C. while stirring and leaving it for 10-90 minutes; (j) a second saccharification step of heating the grain porridge once again while stirring within 40-100 ° C. for 10-90 minutes; (k) tertiary saccharification step of heating the grains at 40-100 ° C. while stirring and leaving for 10-90 minutes; (l) a step of preparing a fermented grain liquor boiled within 10 minutes to 10 hours within 50-120 ° C. while stirring and adding 1 g of Hophen to 1 liter of grain of rice; (m) filtering the alcohol-free beer (Maltzer) and lowering the temperature within 0-40 ° C. to inoculate the yeast with primary fermentation within 1-50 days; (n) secondary fermentation of the Malt's beer temperature within 0-100 ° C. within 1-100 days; (o) secondary filtration of the beer within 0-40 ° C. to mature within 1-300 days step; Storing the temperature of the beer within 1-300 days within 0-40 ° C .; (p) bottling the rice beer out of the factory; (p) provides a method for producing a rice grain fermented brew. In another aspect, the present invention provides rice and cereal grains fermented wine prepared by the above production method.

[Details on the invention]

Hereinafter will be described in detail the manufacturing method of rice grains and grains fermented wine according to the present invention.

In the method of producing rice grains and grains fermented wine according to the present invention, the rice grains and grains are rice, brown rice, germinated brown rice, rice, glutinous rice, waxy brown rice, germinated brown rice, brown rice, black rice (black rice), black brown rice, germinated black Brown rice, Black rice, Wheat rice, Wheat rice, Germinated rice rice, Wheat rice, Barley, Rice barley, Wheat, Rye, Corn, Rice, Sorghum, Oats, Millet, Buckwheat, Soybean, Peanut, Black beans, Sesame, Perilla, Black sesame, One or a mixture of two or more selected from red beans, green beans, and the like can be used, and in Example 1 of the present invention, rice grains or cereal grains can be used.

Soaking the well-selected and washed rice in water may be included so that 10-70% increase in the weight of the rice grains so that the germination of the rice grains occur well. In order to increase the germination rate of the rice grains, the rice grains are removed from the water soaked in the germination barrel within 1-40 days within 5-55 ℃ and covered with a towel or blanket. In addition, oxygen is often supplied to promote and help germination. It may also be performed by repeating the stirring or inverting cycle for oxygen supply.

In the method of producing rice and multi-grain fermented liquor of the present invention, the well-grown mummy is dried and added to 1-50 times the water, and the sugar content and acidity (ph) are adjusted to 3.5-8.5. In the first embodiment of the present invention, the sugar may be controlled by adding sugar to 0.1-40 brix. When the sugar content of the rice flour is less than 2 (Brix) Brix is introduced into the fermentation process, the fermentation does not occur smoothly, the alcohol content of the final rice wine is lowered, it may be contaminated with acetic acid bacteria to produce acetic acid components, If the sugar content of porridge is too high or too much sugar is too much sugar, yeast dies due to the death of yeast by osmotic pressure and high alcohol concentration, and the sweetness of rice wine fermented wine is too strong due to undigested sugar. Due to the carcass and unfermentation, the flavor is not good, and undigested sugar causes hangover.

In the preparation of the fermented rice grains, the acidity is controlled so that the pH of rice grains (pH) is 3.5-9.5, and when the acid is high, fermentation does not occur properly, and it is easy to be contaminated by microorganisms. It has the effect of inhibiting the proliferation of, moderate acid is one of the important factors leading to complete fermentation. When the acidity is less than 3.5, lower the acid with rice wine or water, and if the pH value is higher than 8.5, give acid. In Example 1 of the present invention to lower the 0.1 pH per 100 liters of juice can be treated with 1g of citric acid or lemon acid or by squeezing a lemon or less ripe sour strong orange about one. Of course, if there is a lot of acid, the production should be subtracted, but if the addition of low-grain rice porridge or water, or if the production of potassium bicarbonate can reduce the acidity of about 1g per 100 liters of juice can be processed about 90g. In addition, the present invention prevents the deterioration of the beer and has an antimicrobial action, and the amount of hops (hope) that is effective in raising the bubbles of the beer well (hope) to add a lot of sweetness and flavor of the maltose maltose.

In the present invention, in the preparation of rice grain fermented liquor, fermentation of aerobic yeast at the fermentation stage of rice flour is carried out in the 1st and 2nd fermentation at low temperature, and the fermentation is completed, including the step of performing the 1st and 2nd fermentation at high temperature. The production of the present invention was completed by confirming that the productivity was increased, the flavor was good, and the sugar and alcohol content were little changed so that the taste of the finally produced rice grains and grains fermented wine could be kept constant.

The low temperature fermentation of step (m) is performed for 1 to 40 days at 0 ° C. to 15 ° C., and the high temperature fermentation of step (n) is performed for 1 to 40 days at 10 ° C. to 40 ° C. In this regard, it is possible to produce fine grain fermented liquor of good quality.

When the low temperature fermented rice grain beer is performed at a temperature lower than 0 ° C., yeast activity is not smoothly performed, and the fermentation time becomes longer by about 1 day or more each time the fermentation temperature is lowered by 1 ° C. If the manufacturing process becomes long, and the high temperature fermentation exceeds 40 ° C., the yeasts involved in fermentation may die due to high temperature, and thus may not be involved in fermentation. Problems that can not produce a unique taste and aroma will occur.

Yeast used in the production method of the rice grain fermentation strain of the present invention can be used without limitation, if aerobic yeast in general, aerobic low-temperature fermentation yeast (Saccaromyces carisbergensis) or high temperature fermentation yeast (Saccaromyces cerevisiae) in Example 1 of the present invention One to two or more selected from yeast products containing 1 to 200 g of rice grains are suitable for Korean taste in preparing fermented rice grains, and the unique flavor and alcohol concentration are in the most appropriate range. Can be prepared.

In the present invention, the low temperature fermentation and the high temperature fermentation may be performed under an atmosphere of active gas to increase the productivity of the rice grain fermented wine by activating the fermentation of rice grains.

In order to perform the low temperature fermentation and the high temperature fermentation of the active gas in the atmosphere, the active gas may be injected into the fermentation tank before transferring the rice flour to the fermentation tank, or the active gas may be filled in the fermentation tank to which the rice flour is already transferred. It may further comprise the step of discharging the gas generated during the.

In Example 1 of the present invention, the primary low-temperature fermentation of the first fermented cereals may further improve the quality of the fermented rice wine by further separating the filtration and the residue before the second high-temperature fermentation or low-temperature fermentation.

The rice grain fermentation broth prepared according to the production method of the present invention may be manufactured into rice grain beer through aging and storage, and the aging and storage process may be stainless steel, oak barrels, pottery, porcelain, earthenware and earthenware at 0 to 40 ° C. In any one selected from 10 days to 300 days can be performed.

The rice grain fermentation liquor prepared according to the present invention is a low-temperature fermentation and high-temperature fermentation in sequence, the alcohol concentration is 0-22% by volume, the sugar content is 2-200g per liter, the acidity is less than 50g per liter Korean It can meet the pressure of and can be prepared with fermented rice grains in the most appropriate range of aroma and alcohol concentration.

The effect of the present invention is that malt sugar, the main raw material of beer, which is not self-sufficient in Korea, is produced from grains containing inexpensive rice grains and grains. This resulted in the self-sufficiency of the domestic raw materials of beer, resulting in cost reduction, smooth and easy supply of raw materials, increased alcohol recovery, and improved quality. The manufacturing method of fermented rice grains and grains fermented wine is high-quality fermented liquor which has high productivity by making liquor with the highest amount of carbohydrate which is converted into sugar and converted into alcohol among grains, and also has a different taste and aroma than barley beer. Has the effect of producing. In addition, by adding aerobic yeast in the fermentation stage of rice flour, the first and second fermentation at low temperature, or the first and second fermentation at high temperature, the yield of rice grain fermented liquor is increased, resulting in high productivity and good flavor. There is little change in sugar and alcohol content has the effect that the taste of the finally prepared rice grains and grains fermented wine can be kept constant.

In addition, because the grain is not steamed or boiled, the fuel and time saving effect is reduced, and the saccharification process of starch, which is a nutrient for yeast, is simplified, and the recovery rate of alcohol is increased.

In addition, the raw materials of the beer according to the present invention can be self-sufficient in the country, and if barley malt, which is an import-dependent raw material, can be purchased at a lower cost than raw materials of barley beer, it can be expected to be easy and smooth in supply. have. In particular, it will boost consumption of rice grains, and exports from countries where rice is not produced and import substitution of beer are expected to be large.

Figure 1 is a schematic of the process of manufacturing low-temperature rice grain fermented wine according to the present invention.
Figure 2 is a schematic of the process of manufacturing a high temperature rice grain fermented wine according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to examples, which are only intended to understand the configuration and effects of the present invention and are not intended to limit the scope of the present invention.

Example 1 Preparation of High Temperature Fermented Rice Grain Fermented Wine

Purchasing 25kg of rice grown on the farm of Park Chan-wook, Neum-gun, Chungbuk, Korea, washed and selected only the strong rice to obtain 23kg of rice and soaked in water for 3 days. It was drained, drained, and put in a bucket to close the lid, maintaining the temperature of about 30 degrees while oxygen was supplied 3-5 times a day. After about 3 days, the shoots were sprouted, and the shoots were grown for 3 days, 3-4 cm grew, put it in a pot, dried, and roasted to obtain 20 kg of malt having excellent flavor. After cooling, it was left to stand for 1 day, and then ground. The grains obtained by grinding were added to 120 liters of water, heated with stirring to heat 40-50 ° C., left to stand, and then heated to 60-70 ° C. and left to stir again. The mixture was heated to 70-80 ° C with stirring again and left to stand, and then it was placed in a hop and heated to 100-110 ° C while stirring. After quenching, the temperature was lowered to 30 ° C or lower, filtered and inoculated with 10 g of yeast. . The primary high temperature fermentation was allowed to ferment for 6 days while blocking sunlight and maintaining 18 ° C., and the gas generated during the fermentation was discharged. The primary high temperature fermentation was completed and the temperature was maintained at 17 ° C. to ferment for three weeks, and the gas generated during fermentation was also discharged. Acetic acid and mold contamination were not observed when the micro fermentation broth from fermentation was extracted into samples and observed under a microscope of Biolux NG 1050 magnification of Bresser, Germany. The fermented rice grain fermentation liquor was filtered using a paper filter, and the obtained fermented fruit wine was 90 liters. The alcohol concentration was 6.5% and the sugar content was measured at 10 brix.

Example 2 Low Temperature Fermented Rice Grain Fermented Wine

Purchasing 25kg of rice of the same varieties grown on the farm of Park Chan-wook, Neum-gun, Chungbuk, Korea, washed and selected only to secure 23kg of rice and soaked in water for 3 days. It was drained, drained, and put in a bucket to close the lid, maintaining the temperature of about 30 degrees while oxygen was supplied 3-5 times a day. After about 3 days, the shoots were sprouted, and the shoots were grown for 3 days, 3-4 cm grew, put it in a pot, dried, and roasted to obtain 20 kg of malt having excellent flavor. After cooling, it was left to stand for 1 day, and then ground. The flour obtained by grinding was added to 120 liters of water, heated to 40-50 ° C. with stirring, and left to stand, and then heated and left to stir at 60-70 ° C., followed by 70- The mixture was heated to 80 DEG C with stirring and left to stand, and then the hopper was added and heated with stirring at 100-110 DEG C, and then cooled to lower the temperature to 10 DEG C or lower, filtered, and inoculated with 10 g of yeast. The first low temperature fermentation was allowed to ferment for 7 days while blocking sunlight and maintaining 10 ° C., and the gas generated during the fermentation was discharged. After the first low temperature fermentation was completed, the temperature was maintained at 7 ° C. and the fermentation was carried out for three weeks, and the gas generated during the fermentation was also discharged. The alcohol concentration was 5.8% and the sugar content was measured at 11 brix. It was matured for 2 months and tasted lower than the high-temperature fermentation. However, it was the first rice produced in Korea with rich flavor, moderate sugar and good taste.

Test Example 3 Sensory Evaluation

15 members of the beer community were evaluated by evaluating the taste, aroma, and color of the rice beer (rice beer) obtained in the high temperature fermentation example 1 and the low temperature fermentation example 2, and a separate questionnaire was prepared, and the results were summed. It is shown in Table 1 below. The test was conducted with the lowest score as 1 and the highest score as 5.

As a result of sensory evaluation of the high-temperature fermented rice grain beer and low-temperature fermented rice grain beer, the low-temperature fermented rice grain beer prepared according to the present invention was excellent in bitterness, aroma and color. In particular, the flavor of cold fermented rice grain beer was remarkably good.

Claims (15)

(a) Rice, brown rice, germinated brown rice, rice, glutinous rice, glutinous brown rice, germinated brown rice, brown rice, black rice (black rice), black brown rice, germinated black rice, black rice, brown rice, field rice brown rice, germinated field rice brown rice Preparing and obtaining malt (maltose, malz, malz, moltose) with rice and wheat cereals, such as, rice, barley, rice barley, wheat, rye, corn, crude, sorghum, oats, millet, etc .;
(b) preparing and obtaining malt (maltose, malz, Malz (German), moltose) from cereals such as buckwheat, soybeans, peanuts, black beans, sesame seeds, perilla, black sesame seeds, red beans, green beans, etc .;
(c) malt sugar (rice beer (English), Reis Bier (German)) from malt sugar prepared from the above-mentioned cereals, piljener (light beer, Pilsenerbier (German)), quasi- beer (red light yellow beer, Koelner) Preparing and obtaining Bier (German)), Malzvier (low alcohol-free beer, Malzbier (German)) and dark beer (black beer, black beer (English), Dunkel Bier (German));
(d) malt sugar (malt beer, Pilsenerbier (german)), quasi-bearer (red light yellow beer, Koelner Bier (german)), malt beer (low-alcoholic beer) Preparing and obtaining Malzbier (German)) and dark beer (black beer, black beer (English), Dunkel Bier (Germany)); The method of claim 1,
In order to manufacture malt (malt sugar, Malz, Malz (German), moltose (English)) in the steps of (a) and (b) to remove the moisture to increase the germination rate of rice and cereal grains called water To cover with a towel or blanket, etc. in the temperature of 5-55 ℃ within 1-40 days by injecting or inverting the sprouts to produce rice grains and cereal grain malt. The method of claim 2,
Mia, the sprouts of the treated sprouted rice grains, is grown to within 0.1 cm-10 cm, dried, and stirred at a temperature of 40-500 ° C. for 10 minutes or more within 20 hours, and ground to form grains. A method for producing rice and cereal grains malt. The method of claim 1,
In the steps (c) and (d), rice, brown rice, germinated brown rice, rice, glutinous rice, brown rice, germinated brown rice, brown rice, black rice (black rice), black brown rice, germinated black rice, black rice, rice paddy, field rice brown, One or more mixtures selected from germinated brown rice, wheat rice, barley, rice barley, wheat, rye, corn, crude, sorghum, oats, buckwheat, soybeans, peanuts, black beans, sesame seeds, perilla, black sesame seeds, red beans and green beans A method for preparing rice and cereals fermented wine and mixed fermented wine. The method of claim 1,
One or two or more mixtures selected from malt or maltose prepared in the above steps (a) and (b) to prepare food and beverages using rice and grains malt and maltose (malt oil) prepared from rice and grains Any manufacturing method to be used. The method of claim 1,
Any method for preparing malt and maltose, which are raw materials of fermented wine prepared in steps (a) and (b), for use in the production of fermented liquor. The method of claim 1,
Method of producing black beer using the rice and cereal grain malt prepared in the step (a) and (b). The method of claim 1,
Malt classification according to the temperature and time of roasting Maltz in the steps (c) and (d) as the malt classification according to the degree of burnt or peeled piljeener (light beer, Pilsenerbier), quasi- beer (red light yellow beer, Koelner Bier ), Malt beer (non-alcoholic beer, Malzbier) and dark beer (black beer, black beer, Dunkel Bier) is classified as a method of producing fermented rice and cereal grains. The method of claim 1,
Grind the roasted malt in the steps (a) and (b), add it to 1-50 times the amount of rice flour, stir and heat to 20-80 ° C, and leave the grains for 1-80 minutes to decompose the protein. A method for producing maltose and cereal grain maltose. The method of claim 1,
In step (a) and (b), the grains are heated with stirring again within 30-100 ° C., and the primary saccharification process and grains which are left for 10-90 minutes are further heated while stirring within 30-100 ° C., and 10- Method for producing maltose and cereal grain maltose by the second saccharification step by leaving for 90 minutes. The method of claim 10,
To the rice grains and cereal grains maltose grains of porridge (hope) and a temperature of 30-99 ℃ additionally added, hops at a rate of 1g-200g per 1 liter of grains, and 10 minutes at a temperature of 50-120 ℃ Method for producing alcohol-free rice and cereal grains Malzvier for heating with stirring within 10 hours at, primary filtration, rapid cooling to within 0-40 ℃ and yeast is added for fermentation. 12. The method of claim 11,
By adjusting the sugar content of the alcohol-free Malt's beer within 0.1-40% (brix) and acidity (Ph) within 3.5-8.5, and cooling the temperature to within 0-40 ℃, aerobic low-temperature fermentation yeast (Saccaromyces carisbergensis) or aerobic high-temperature fermentation One or two or more yeasts selected by adding a yeast product (Saccaromyces cerevisiae) as a species are inoculated in 1g-200g grains of 1 liter of rice or cereal grains, and inoculated within 1-50 days. A method for preparing rice and cereal grain fermented liquor in which alcohol is produced by primary low temperature fermentation (0-15 ° C) or primary and secondary high temperature fermentation (10-40 ° C). 13. The method of claim 12,
Secondary filtration of the cereals and grains fermented liquor is within 0-40 ℃, aged in any one selected from stainless steel, oak barrels, onggi, porcelain, earthenware and earthenware within 1-300 days to produce rice and grains fermented wine . The method of claim 13,
The method of producing rice and grains fermented liquor produced by storing the rice grains and grains fermented liquor within 0-40 ° C. within 1-300 days. 15. A method for preparing rice and cereal grain fermented wine prepared by the method of any one of claims 1 to 14.

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