KR20140144113A - Gi-tzo, O-yang-ju - Google Patents

Abstract

(Time example) Base alcohol - if a mixture and malt is mixed at 8 pm on June 10th, 2013 and placed in an earthen pot: first additional alcohol - a mixture is added and mixed at 6 pm on June 12th, 2013; second additional alcohol - a mixture and malt are added in the earthen pot and mixed at 4 pm on June 13th, 2013; third additional alcohol - a mixture is added and mixed at 2 pm on June 14th, 2013; hard-boiled rice - hard-boiled rice and malt are added and mixed at 12 am on June 15th, 2013; and Ganoderma lucidum is added in 20 days after hard-boiled rice is added. * About an hour can be earlier from the base alcohol to the third additional alcohol, but it should not be delayed over 30 minutes. * When adding hard-boiled rice, about two hours can be earlier, but it should not be delayed over 30 minutes. (Malt addition) Base alcohol - a mixture and malt are added and mixed in a stainless bowl, and, then, input in an earthen pot. Second additional alcohol - First, malt is input in the earthen pot, and, then, a mixture is added and mixed. Hard-boiled rice - First, malt is input in the earthen pot, and, then, hard-boiled rice is added and mixed.

Description

{Gi-tzo, O-yang-ju}

The present invention is a Yakju prepared by adding ground beef to the ovary which is dipped by the 5 times dipping.

There are two ways to make a traditional liquor: Danyang, which has been soaked twice, and Lee Yang-ju, which has been soiled twice, and Samyang, which has been soiled three times.

I have tried to find the traditional Oh Yangju to get more alcohol and alcohol, but I have not been able to pass on the ingredients and the methods.

After fermentation for 2 months, after fermentation for 2 months in Takju state, only the clear fermented wine is collected and after 2 months' storage, the finished liquor is clear and transparent in color, and the flavor is deep and smooth. It is easy.

As a part of the cultivation of traditional lanterns, many traditional lanterns have been restored. However, there is no accurate record of the lanterns in the literature.

Bondi fermented liquor has low alcohol content and is inconvenient to store.

Alcohol level is increased by 5 times of dipping process. Drink is clear and transparent. Taste is deep and smooth.

It is effective in the rice processing industry, and it is a good opportunity to drink our premium sake through traditional methods that we have never been able to encounter and to announce our drink.

I think that you can see the efficacy and the different taste by adding the mushroom to the simple o-yangju.

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Claims (1)

※ The 1st day:
Preparation - ① Wash the Onggi 70L thoroughly, disinfect it with steam steam and drain completely.
② Place the pottery on the transporting port and move it to the fermentation chamber.
Manufacture - ① Spread 2kg of rice and spread your hand in counterclockwise direction and wash 100 times.
② Wash washed rice in water for 5 hours.
③ Remove the water for one hour to filter the rice called sieve.
④ Make rice (2.5kg) with rice by using the machine.
⑤ Add 2.5kg of rice flour to the stencil, divide the ground water 7.2L 3 times and stir with a stainless steel spatula until it is completely cooled.
⑥ Put 1.5 kg of yeast in finely crushed beef, and put it in a crusher for 10 minutes until it is retracted by hand.
⑦ Cover the cotton cloth and cover the pot with rubber band and close the lid.
⑧ The internal temperature of Inggi keeps 25 ℃ ~ 30 ℃.
※ The third day: 1st sho
When the first day of sowing is fermented, put the first sake in 46 hours.
Manufacture - ① Spread 2kg of rice and spread your hand in counterclockwise direction and wash 100 times.
② Wash washed rice in water for 5 hours.
③ Remove the water for one hour to filter the rice called sieve.
④ Make rice (2.5kg) with rice by using the machine.
⑤ Put 2.5kg of rice flour into the stencil, pour 7.2L of boiled water into 3 times and stir with a stainless steel spatula until it is completely cooled.
⑥ Put the bamboo in the onggi which is under the hand and loosen it by hand until it becomes lonely.
⑦ Cover the cotton cloth and cover the pot with rubber band and close the lid.
⑧ The internal temperature of Inggi keeps 25 ℃ ~ 30 ℃.
※ 4th day: 2nd eruption
When the third day of sowing is fermented, the second sour liquor is put in 22 hours.
Manufacture - ① Spread 2kg of rice and spread your hand in counterclockwise direction and wash 100 times.
② Wash washed rice in water for 5 hours.
③ Remove the water for one hour to filter the rice called sieve.
④ Make rice (2.5kg) with rice by using the machine.
⑤ Put 2.5kg of rice flour into a stencil, pour 7.4L of boiled water into 3 times and stir with a stainless steel spatula until it is completely cooled.
⑤ Put 500g of yeast in a finely ground pot.
⑦ Put the bamboo in the Onggi, which is used for the first time, and let it loosen by hand until it is no longer lumpy.
⑧ Cover the cotton cloth and cover the pot with the rubber band and close the lid.
⑨ The internal temperature of Inggi keeps 25 ℃ ~ 30 ℃.
※ 5th day: 3 times
When the bottom of the fourth day of fermentation is fermented, the third fermentation is put in 22 hours.
Manufacture - ① Spread 2kg of rice and spread your hand in counterclockwise direction and wash 100 times.
② Wash washed rice in water for 5 hours.
③ Remove the water for one hour to filter the rice called sieve.
④ Make rice (2.5kg) with rice by using the machine.
⑤ Put 2.5kg of rice flour into a stencil, pour 7.4L of ground water, which is boiled in water, into 3 portions and stir with a stainless steel spatula until it is completely cooled.
⑥ Put enough bamboo in a second mortar on the bottom of the mortar and poured the hand until it is no longevity.
⑦ Cover the cotton cloth and cover the pot with rubber band and close the lid.
⑧ The internal temperature of Inggi keeps 25 ℃ ~ 30 ℃.
※ 6th day:
When the bottom of the 5th day of fermentation is fermented, put the rice in 22 hours.
Manufacture - ① Spread the 20 kg of glutinous rice in water counter-clockwise and wash 100 times.
② Wash washed glutinous rice in water for 5 hours.
③ Remove the water for one hour by filtering the glutinous rice called sieve. (25 kg of glutinous rice)
④ Put the glutinous rice in the steamed machine, boil it for 15 minutes and steam for 5 minutes.
⑤ After spreading the bamboo on the bamboo feet, put it on top and cool it down enough.
⑥ Grind 500g of yeast finely and put in Onggi.
⑦ Put the well-cooled rice cakes in the Onggi, which has the third base, and let it loosen by hand until the bunch of koji and rice cake disappears.
⑧ Cover the cotton cloth and cover the pot with the rubber band and close the lid.
⑨ The internal temperature of Inggi keeps 25 ℃ ~ 30 ℃.
※ Fermentation period
(1) Prepare 120 grams of netting in a net.
(2) After 20 days from the introduction of the cup, put the prepared grass into the pot, sterilize the long scoop and cool it (without any water).
(3) After 30 days after putting the seedlings, sterilize the long scoops and cool them in the pot.
(4) After 10 days of stirring, use a ladle and a sieve to fill the wine and put it in a glass bottle to mature at low temperature. (Takju)
※ Aging period
(1) After about 60 days of transferring to a low-temperature aging chamber, Takju is submerged and only the clear methanol above is separated and stored in a transparent glass bottle.
(2) After about 30 days, you can taste light, clear, clear, and fragrant notes.