KR20140144116A - Ha-Bi, 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. * Decocted Habi extract is used for manufacturing a mixture. * 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

{Ha-Bi, O-yang-ju}

The present invention is a Yakju prepared by adding a hobby nut to the oily liquor which is poured through 5 times of 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 adding Harvey to a simple o-liquor makes it possible to have an efficacy and a different flavor.

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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 10 g of hobby to 10 liters of water and boil until it reaches 7.4 L.
⑥ Put 2.5kg of rice flour into a stencil bowl, boil the water, add 7.4L 3 times and stir with a stainless steel spatula until it is completely cooled.
⑦ 1.5 kg of yeast is finely grinded, put it in a baguette, and put it in a strainer for 10 minutes until it is retracted by hand.
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 ℃.
※ 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 Add 10 g of hobby to 10 liters of water and boil until it reaches 7.4 L.
⑥ Put 2.5kg of rice flour into a stencil bowl, boil the water, add 7.4L 3 times and stir with a stainless steel spatula until it is completely cooled.
⑦ 1.5 kg of yeast is finely grinded, put it in a baguette, and put it on a strainer for 10 minutes until it is retracted by hand.
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 ℃.
※ 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 Add 10 g of hobby to 10 liters of water and boil until it reaches 7.4 L.
⑥ Put 2.5kg of rice flour into a stencil bowl, boil the water, add 7.4L 3 times and stir with a stainless steel spatula until it is completely cooled.
⑦ 500g of yeast is finely grinded, put in a pot that was used for the first time, and put in a bung bug, so that it can be loosened by hand.
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 Add 10 g of hobby to 10 liters of water and boil until it reaches 7.4 L.
⑥ Put 2.5kg of rice flour into a stencil bowl, boil the water, add 7.4L 3 times and stir with a stainless steel spatula until it is completely cooled.
⑦ Put the fully cooled bamboo in the second pottery and pour it into the pot 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 ℃.
※ 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 a hundred years to put on the pot.
(2) After 20 days after putting the cup, put the prepared one hundred years into hanging rather than putting it into the drink.
(3) sterilize a long scoop after only 30 days of every 100 years, cool it, and stir 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)
(5) Prepare a new one hundred years and hang it in a glass bottle.
※ 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) Prepare a new one hundred years and hang it in a glass bottle.
(3) After about 30 days, you can taste light, clear, clear and fragrant habi juice.