KR20150124284A - Method for preparing alcoholic beverage using koji of mixed grains - Google Patents

Abstract

The present invention relates to a method for producing alcoholic beverages using a starter cake with mixed grains comprised of millet, proso, sorghum, buckwheat, and rye. The method of the present invention shows more increased fermentation ratio than using a starter cake made of white rice by using the mixed grain starter cake. In addition, the method ensures increase in a content of fragrant components which gives positive effects on organic acid content and sensuality, thereby producing alcoholic beverages with excellent flavor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a liquor using mixed-

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a liquor using mixed grain entry.

Entry is the cultivation of molds that produce saccharogenic enzymes in the grains grown. It is also called koji. Nuruk refers to the natural cultivation of microorganisms and bacteria that saccharify and ferment the starch.

In addition to white rice, our traditional Korean nuts and traditional wines are characterized by rich flavors such as barley, wheat, mung bean, mackerel, corn, buckwheat, and red pepper, which are rich in flavor. Today, most of the industrial uses are rice, flour And it has a disadvantage that the taste is clean and the taste is thin. However, if fermented by addition of grains such as rye, millet, millet, sorghum, buckwheat, etc., the flavor becomes rich, but if the raw whey is too strong, there is a fear that it will negatively affect the sensory properties. In general, .

When these grains are used as a form of entry, the stronger raw wastes are refined and the flavor becomes richer, and the fermentation ratio and organic acid content are reduced. In addition, when producing fermented beverages and distillation beverages using the fermented beverages, there is a limit in the industrial use due to difficulties in management. Therefore, the possibility of industrial use can be improved by manufacturing a mixed beverage having various cereals.

Techniques relating to the preparation of traditional grains with different raw materials or to the preparation of grains by single grains are known, but the manufacturing methods and mixed grains prepared by mixing various grains are added to the grains There has been no report on the main alcohol produced.

Accordingly, it is an object of the present invention to provide a method for producing a fermented beverage using mixed grain entry.

It is another object of the present invention to provide a method of manufacturing a distillate liquor using mixed granular entry.

In order to achieve the above object,

1) Mixed grains containing two or more grains selected from the group consisting of millet, millet, sorghum, buckwheat, rye, oats, red mullet, mung bean, red bean, barley, wheat and corn are mixed, Producing a soup entry; And

2) adding the water, starch, and yeast culture solution to the mixed grape intake prepared above, and then fermenting to produce a fermented beverage

The present invention provides a method for producing a fermented beverage using mixed grain entry.

According to another aspect of the present invention, there is provided a method for producing a distillation stock using a mixed graft entry, comprising the step of distilling a fermented beverage produced according to the above production method to produce a distillation stock.

The method according to the present invention can increase the fermentation rate, increase the content of the aroma component that positively affects the organic acid content and sensory properties, and reduce the negative flavor of the raw material, have.

The present invention relates to a method for producing a cereal meal, comprising: 1) mixing cereals containing at least two cereals selected from the group consisting of rice, millet, sorghum, buckwheat, rye, oats, tongue, mung bean, red bean, barley, wheat and corn, To produce a mixed grain entry; And 2) adding a water, a rice cake, and a yeast culture liquid to the mixed grape intake as described above, and then fermenting the fermented milk to produce a fermented milk.

In the present invention, the mixed grains may be a mixture of two or more kinds of grains selected from the group consisting of crude, millet, sorghum, buckwheat, rye, oats, red mullet, mung bean, barley, wheat and corn, , Millet, sorghum, buckwheat, and rye. For example, the mixed grains may be fed and fed; Joe and Sorry; Joe and buckwheat; Joe and rye; Millet and millet; Millet and buckwheat; Millet and rye; Sorghum and buckwheat; Sorghum and rye; Joe, millet and sorghum; Joe, millet and buckwheat; Joe, millet and rye; Joe, sorghum and buckwheat; Joe, sorghum and rye; Barley, buckwheat and rye; Millet, sorghum and buckwheat; Millet, sorghum and rye; Millet, buckwheat and rye; Sorghum, buckwheat and rye; Joe, millet, sorghum and buckwheat; Joe, millet, sorghum and rye; Joe, millet, buckwheat and rye; Millet, sorghum, buckwheat and rye; Or a mixture of crude oil, millet, sorghum, buckwheat and rye, more preferably a mixture of crude oil, millet, sorghum, buckwheat and rye.

The proportion of the cereal grains mixed in the mixed cereal grains can be variously adjusted according to the kind and number of cereals to be mixed. For example, in the case of mixed grains mixed with five grains of crude, millet, sorghum, buckwheat and rye, the ratio of each grain is 5 to 80 wt%, 10 to 60 wt%, or 15 To 40% by weight, preferably 20% by weight, 20% by weight, 20% by weight, 20% by weight of buckwheat and 20% by weight of rye, based on the total weight.

In the step 1) of the present invention, the mixed grains can be semi-finished, and the final grains can be added and fermented to produce mixed grains. At this time, after mixing the granules, it is possible to carry out an additional step of dipping, growing, or immersing and growing, if necessary, followed by addition of a final product.

The semi-process may be performed by washing the mixed grains several times, preferably two to three times, according to a conventional method.

The immersion step is a step of immersing the mixed grains which have been subjected to the semi-processing in water sufficiently to lock the mixed grains therein at a temperature of 10 to 35 DEG C, preferably 15 to 25 DEG C, for 5 minutes to 24 hours, preferably 1 to 2 hours For example 1 hour).

The roughening process can be carried out by increasing the yield of the semi-processed or semi-roasted product, for example, in a hot pot for 5 minutes to 2 hours, preferably 30 minutes to 40 minutes (for example, 40 minutes) After the addition, the mixture is cooled to room temperature.

End is baekguk (e. G., Aspergillus Kawa Che (Aspergillus kawachii)), heukguk (e. G., Aspergillus nigeo (Aspergillus niger)), hwangguk (e. G., Aspergillus duck claim (Aspergillus oryzae ) and combinations thereof, in an amount of 0.01 to 0.2% by weight based on the total weight, and culturing the mixture.

In the step 2) of the present invention, the mixed gourmet entry obtained in the step 1) can be produced by fermentation using a supernatant, a water and a yeast culture liquid.

The rice balls may be rice white rice balls, white rice rice mixed rice balls, or mixed rice rice balls. Here, the grain may be selected from the group consisting of barley, millet, sorghum, buckwheat, rye, oats, red mullet, mung bean, red bean, barley, wheat and corn, Red mullet, mung bean, red bean, barley, wheat, and corn.

When the total weight of the mixed gravy and the rice gruel is 100 wt%, the additional amount of rice gruel can be added by the remaining amount (wt%) excluding the addition amount of the mixed grain gravy.

The mixed gourmet entry may be added in an amount of 10 to 100% by weight, preferably 25 to 40% by weight, based on the total weight of mixed gourmet entry and bedding.

According to one embodiment of the present invention, 25% by weight of mixed gravy and 75% by weight of white rice cake; 25% by weight of mixed gravy and 75% by weight of mixed gravy; 35% by weight of mixed grains and 65% by weight of mixed grains; Or a combination of 40% by weight of mixed gravy and 60% by weight of mixed grains may be used to ferment the yeast culture together with the yeast culture broth to produce a fermentation broth.

In the present invention, the yeast culture may be one in which at least one yeast for yeast including Saccharomyces cerevisiae is cultured.

In the fermentation process, the yeast culture liquid is inoculated after watering the mixed grains, fermented at a temperature of 10 to 40 ° C, for example, at 25 ° C for 1 to 5 days, Lt; RTI ID = 0.0 > fermentation < / RTI >

The fermented juice according to the present invention, which is produced by using mixed grains, has a higher effect on the sensory evaluation than the case of using white rice. The content of an aromatic component such as ethyl acetate is increased. In addition, the addition of the mixed grains to the entry as compared with the case of adding the grains as a rice cake increases the rate of increase of the aroma component and increases the alcohol content and the organic acid content. The fermented juice according to the present invention exhibits an alcohol content of 16.8 to 17.5%, citric acid of 1,335 to 1,660 ppm, and succinic acid content of 535 to 850 ppm.

In addition, the present invention provides a method for producing a distillation stock using a mixed graft entry, comprising the step of distilling a fermentation stock prepared according to the above method to obtain a distillation stock.

The distillation can be carried out according to a conventional distillation method such as, for example, atmospheric pressure or reduced pressure distillation.

Distilled spirits using mixed soymilk prepared in this way have high aroma ester components which have a positive effect on sensuality as well as fermented beverages, and have a high preference due to a low smell of raw materials and a mild aroma.

[Example]

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1: Preparation of a fermented beverage using mixed gravy 1

(Step 1) Manufacture of Mixed Grain Entry

In order to prepare a mixed grains entry, 50 g of 50 g, 50 g of millet, 50 g of buckwheat and 50 g of rye were immersed for 3 hours at room temperature in water sufficiently mixed to be mixed, The water was drained for 30 minutes on the filter, and the water was boiled in the hot pot, and then it was added for 30 minutes. Aspergillus kawachii was inoculated at a concentration of 0.05% by weight based on the total weight and cultured at 38 ° C and 34 ° C for 40 hours in a thermo-hygrostat.

(Step 2) Preparation of fermented juice

350 ml of purified water and 350 ml of yeast were inoculated into 250 g of the mixed grains prepared in the above step 1 and YM broth of Saccharomyces cerevisiae (Jinro Co., Ltd.) as yeast, and 5 ml of a yeast culture solution cultured at 37 ° C for 1 day was added , And fermented at 25 캜 for 3 days to prepare a slip. Then, according to the fermentation conditions shown in Table 1, a total of 700 g of rice gruel was added twice, followed by watering and further fermentation to prepare a fermentation broth (fermentation broth).

division Entrance White rice soup rating term Temperature Bottom 250 g (25%) - 350 ml Day 1 25 ℃ 1st stage - 375 g (37.5%) 625 ml Day 4 25 ℃ 2nd stage - 375 g (37.5%) 625 ml Day 5 25 ℃ total 1000 g of raw material 1600 ml 14 days after fermentation

Example 2: Preparation of fermented soybeans using mixed gravy 2

The mixed graft entry and fermentation broth (fermentation broth) was prepared in the same manner as described in Example 1, except that the immersion time was changed to 2 hours in Step 1 of Example 1.

Example 3: Preparation of fermented soybeans using mixed gravy 3

A mixed grape-entering and fermentation broth (fermentation broth) was prepared in the same manner as described in Example 1, except that the fermentation time was set to 40 minutes in the step 1 of Example 1.

Example 4: Preparation of fermented soybeans using mixed gravy 4

A mixed graft entry and fermentation broth (fermentation broth) was prepared in the same manner as described in Example 1, except that the immersion time was changed to 2 hours and the increase time was set to 40 minutes in the step 1 of Example 1.

Comparative Example 1: Preparation of fermented beverage using white rice entry 1

The fermentation broth and the fermentation broth (fermentation broth) were prepared in the same manner as described in Example 1, except that 250 g of rice white was used instead of mixed gourd in Step 1 of Example 1.

Comparative Example 2: Preparation of fermented soybean using white rice entry 2

In step 1 of Example 1, 250 g of white rice was used instead of mixed gourd, and in step 2, 25 wt% of mixed granulated grated rice bran and 50 wt% of white rice grate (first stage: 12.5 wt% and second stage: 37.5 wt%) And the fermentation broth (fermentation broth) was prepared in the same manner as described in Example 1. The fermentation broth and fermented broth were prepared as described above.

Example  5 to 8: Preparation of distilled liquor

The fermentation broth (fermentation broth) prepared in each step 2 of Examples 1 to 4 was subjected to vacuum distillation under the following conditions to prepare a distillation stock.

Vacuum distillation condition

Decompression is about -720 mmHg, distillation temperature is 65 ℃, 5 minutes head cutting and tail cutting (Tail cutting, Alc. 20%).

Comparative Example 3: Preparation of distilled liquor

A distillate was prepared in the same manner as in Example 5 except that the fermentation broth (fermentation broth) prepared in Step 2 of Comparative Example 2 was used.

Experimental Example 1: Analysis of fermentation broth

General analysis

The pH, acidity, alcohol concentration and organic acid content of the fermentation broth obtained in Examples 1 to 4 and Comparative Examples 1 and 2 were analyzed as follows. The results are shown in Table 3 below.

pH and acidity measurement

The pH was measured using a pH meter, and the acidity was measured at a consumption of 0.1 N NaOH until the pH reached 7.

Alcohol concentration

Alcohol concentration was measured using an alcohol analyzer (Anton-Paar)

Organic acid content analysis

Organic acid content was analyzed according to the conditions shown in Table 2 below.

Name of device Waters Alliance 2695 Seperations Module (Waters, USA)
Waters 2487 λ absorbance detector column BIO-RAD Aminex HPX-87H (300 x 7.8 mm)
+ Waters Spherisorb 3 um ODS2 (4.6 x 100 mm) analysis column Column temperature 55 ° C UV detection 214 nm Flow rate 0.6 mL / min menstruum 0.005 MH ₂ SO ₄

Entrance
(25 wt%) Overpower
(75 wt%) Immersion / increase time Fermentation liquid Alcohol
(%) pH Acidity
(ml) Organic acid content (ppm) Citric acid Succinic acid Comparative Example 1 White rice White rice 1 hour 30 minutes 18.4 3.3 6.8 2050 485 Comparative Example 2 White rice Mixed grains + white rice 1 hour 30 minutes 16.7 3.5 4.1 1160 665 Example 1 Mixed grains White rice 1 hour 30 minutes 17.0 3.6 5.3 1335 850 Example 2 Mixed grains White rice 2 hours 30 minutes 16.8 3.6 5.6 1470 790 Example 3 Mixed grains White rice 1 hour / 40 minutes 17.5 3.6 6.3 1660 535 Example 4 Mixed grains White rice 2 hours / 40 minutes 17.3 3.8 6.4 1500 590

(1) Increase of Fermentation Rate of Fermentation Liquor by Mixed Grain Entry

When fermented by addition of mixed grains other than white rice, it is possible to obtain a stock solution of various and abundant quality, but when using other grains, the starch content is lower than that of white rice, the fermentation is not effective and the fermentation rate tends to be lower .

As shown in Table 3, the alcohol content of the fermentation broth of Comparative Example 2 using 25 wt% of mixed granules in the cooked rice was about 1.7% lower than the fermentation broth of Comparative Example 1 using 100 wt% of white rice. However, in Examples 1 to 4 where mixed grains were used as inputs, the alcohol content was increased by 0.1 to 0.8% as compared with Comparative Example 2 depending on the growing / immersing conditions. In particular, in the case of Examples 3 and 4 prepared under the condition of 40 minutes of addition, the alcohol content steadily progressed to 17.3% and 17.5%, respectively.

(2) Changes in the content of organic acids in fermentation broth using mixed grain entry

In Comparative Example 2, in which 25% by weight of mixed granulums and 75% by weight of mixed rice balls were used as a supplement, the content of citric acid was 1,160 ppm, which was markedly decreased compared to 2,050 ppm of 100% fermented rice (Comparative Example 1) But the overall acidity was low. As in the alcohol content, citric acid content was improved to 1,335 to 1,660 ppm in Examples 1 to 4, in which mixed grains were used as inputs, and in Examples 3 and 4 in which the steaming time was 40 minutes, 1,660 ppm (1 Time immersion) and 1,500 ppm (2 hour immersion).

(3) Changes in Flavor Components of Fermentation Liquor by Mixed Grain Entry

Headspace GC analysis was carried out using the fermentation broths prepared in Examples 1 to 4 and Comparative Examples 1 and 2 under the conditions shown in Table 4 below, and the results are shown in Table 5.

Instrument PerkinElmer Headspace sampler Turbomatrix 40 Sample amount 1.0 mL Sample temperature Heat at 80 캜 for 15 minutes PPC 19.0 psi Needle temperature 90 ° C Transfer line temperature 90 ° C Pressing time 1.0 minute Injection time 0.08 min Withdrawal time 0.2 minutes Bent time 0.1 minute GC cycle time 30 minutes

Entrance Comparative Example
One Comparative Example
One Example
One Example
2 Example
3 Example
4 Overpower White rice Mixed grains + white rice White rice White rice White rice White rice Immersion / increase time 1 hours/
30 minutes 1 hours/
30 minutes 1 hours/
30 minutes 2 hours/
30 minutes 1 hours/
40 minutes 2 hours/
40 minutes incense
group
castle
minute Acetaldehyde 26 24 28 25 28 25 Ethyl acetate 70 91 109 100 115 104 n-propanol 112 108 100 99 94 95 i-butanol 115 117 165 165 152 151 i-amyl acetate 3.8 3.8 7.7 7.3 7.3 7.4 i-amyl alcohol 238 265 379 380 354 364 Ethyl caproate 0.2 0.2 0.3 0.3 0.3 0.3 2-phenylethyl acetate 0.1 0.1 0.2 0.3 0.2 0.3 2-phenylethanol 20 57 79 98 95 104 * Unit ppm

As shown in Table 5, when the mixed granules were added, ethyl acetate (i-Amylacetate), i-amyl alcohol (i- Amylalcohol, i-butanol and 2-phenylethanol were increased.

Particularly, fermentation with mixed grains as an entry point markedly increased the rate of increase of the above-mentioned fragrance components, and the content of other 2-phenylethyl acetate and ethyl caproate was slightly increased . The difference in the fragrance composition of the mixed grains entering under immersion / enhancement conditions was not significant.

Experimental Example 2: Distillation analysis

The fragrance components of the distillate (distilled liquor) prepared in Example 3 and Comparative Example 2 were analyzed according to GC analysis conditions shown in Table 6 below, and the results are shown in Table 7 below.

Instrument PerkinElmer GC Clarus 500 column AT-WAX (0.53 mm x 30 m x 1.2 um) Injector 250 ℃ Split ratio 10: 1 Oven temperature 45 占 폚 (2 minutes)? 10 占 폚 / min? 230 占 폚 (4 minutes) Flow rate He (6.5 psi) Detector FID (300 DEG C) Initial Attenuation -4

Item Comparative Example 2 Example 3 Entrance White rice Mixed grains Overpower Mixed grains + white rice White rice incense
group
castle
minute Acetaldehyde 23 30 Ethyl acetate 142 166 Methanol 28 36 N-propanol 365 354 i-butanol 415 422 i-amyl acetate 12 27 n-butanol 13 11 i-amyl alcohol 1066 1354 Ethyl caproate 3.6 4.5 Ethyl lactate 4 3.5 Ethyl caprylate 2.8 4.1 Ethyl caprate One 2.3 2-phenylethyl acetate 3.4 6.5 2-phenylethanol 47 53 * Unit ppm

As shown in Table 7, the fragrance component of the distillation stock solution was also similar to that of the fermentation broth, and the components such as i-amyl alcohol, ethyl acetate, i-amyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate and 2-phenylethylacetate And other components were similar.

Sensory test

In order to carry out the sensory test for discriminating the difference of the distillation stock solution, a sampler and one point test were performed. The sensory test was carried out so that the alcohol concentration of the final distillate was 20%. In the case of the triple checker, two samples of the sample of Comparative Example 2 and one sample of the sample of Example 3 were prepared and one of the remaining samples was prepared. The test was carried out in such a manner that one of the samples of Comparative Example 2 and Example 3 was presented as a reference sample and the same sample as the reference sample was found. The results are shown in Table 8 below.

Item Number of panels (persons) Number of correct answers (persons) Percent correct (%) Significance difference (reliability) Triple check 14 7 50 Yes (80%) * Day benefit check 20 13 65 Yes (80%) * * Not significant at 95% confidence

As shown in Table 8, there was a significant difference in the 80% confidence interval between the three-point test and the one-point test, and this result is meaningful when considering that it is a sensory test using a small number of panels.

Among the panelists who recognized the difference, there were many opinions that the group favoring mixed distillation-use distillation stocks had a low smell of raw material and a mild smell, It was found that the mild aroma of the raw distillate was flat and the mixed distillation was generally preferred.

Experimental Example 3: Analysis according to the ratio of addition of immigration to 100% mixed spirits

It can be seen from the above Experimental Example that the fermentation ratio and the content of the fragrance ingredient are increased when the mixed grains are used in the form of entering the soup rather than the soup. Therefore, when the 100% mixed granulated distilled liquor is manufactured by raising the addition rate of the impregnated liquid, the quality of the distilled liquid is improved and the fermentation ratio is decreased because the amount of starch loss consumed by the propagation of the fungi is increased. And to find the optimal addition of mixed grains to improve the fragrance composition.

(1) Percentage of fermentation according to the ratio of entry to entry

Except that the mixed graft entry rates were changed to 25% by weight, 35% by weight and 40% by weight, and the mixed grains were 75% by weight, 65% by weight and 60% by weight, respectively, The fermentation broth was prepared in the same manner as in Example 3. The alcohol content, the volume of the fermentation broth, the amount of alcohol production, and the fermentation ratio of the thus-prepared fermentation broth were measured and the results are shown in Table 9 below.

Entry (wt%) Alcohol Content (%) Volume of fermentation broth (ml) Raw material (g) Alcohol production (ml / g) Fermentation ratio * 25 13.83 1040 400 35.96 75.3 35 14.07 1007 400 35.42 74.2 40 14.09 992 400 34.94 73.2 * Fermentation rate (%) = actual alcohol production / amount of alcohol (theoretical value) x 100

As shown in Table 9, the alcohol content of the final fermentation broth prepared by varying the entry ratio was higher in the order of 40% by weight, 35% by weight and 25% by weight. However, as a result of conversion into alcohol production per gram of the raw material, 25 wt.%, 35 wt.% And 40 wt. In general, when the amount of entry is increased, the amount of starch loss consumed by the propagation of the fungi is increased, so that the fermentation ratio is decreased. In the case of mixed grain entry, the fermentation ratio at the time of adding 25 to 40% appear.

(2) Flavor component according to the ratio of addition of entry

The fragrance component and the organic acid content of the fermentation broth prepared by varying the addition ratio of the above were analyzed in the same manner as described in Experimental Example 2, and the results are shown in Table 10 below.

Entry content 25 wt% 35 wt% 40 wt% Organic acid Citric acid 1530 2680 3318 Succinic acid 1132 1565 1285 Total 2662 4245 4603 Fragrance component Acetaldehyde 23 16 21 Ethyl acetate 102 120 124 n-propanol 74 76 82 i-butanol 124 115 116 i-amyl acetate 3.2 3.4 3 i-amyl alcohol 384 351 347 Ethyl caproate 0.2 0.3 0.2 2-phenylethanol 29 62 64 * Unit: ppm

As a result, it was confirmed that the content of aroma components such as ethyl acetate and 2 - phenylethanol was increased with the increase of the immigration rate. The higher the ratio of mixed graft entry, the higher the aroma component that positively affects the sensory properties and the higher the organic acid content. Therefore, by increasing the amount of mixed grape intake, it is possible to compensate the disadvantages of mixed grains with low organic acid content have. Therefore, the difference of fermentation rate is small and the content of organic acid and fragrance ingredient is increased.

Claims (11)

1) Mixed grains containing two or more grains selected from the group consisting of millet, millet, sorghum, buckwheat, rye, oats, red mullet, mung bean, red bean, barley, wheat and corn are mixed, Producing a soup entry; And
2) A method for producing a fermented beverage comprising the steps of adding water, a yeast culture solution, and a rice gruel to the mixed grape intake, and then fermenting the fermented beverage.
The method according to claim 1,
Wherein the mixed grains comprise crude, millet, sorghum, buckwheat and rye.
3. The method of claim 2,
Wherein the mixed grains contain 5 to 80% by weight of crude, millet, sorghum, buckwheat and rye, respectively, based on the total weight.
The method according to claim 1,
The method of claim 1, wherein the step of mixing the grains in step (1) further comprises a step of immersing, growing, or immersing and growing the mixed grains after the mixing.
5. The method of claim 4,
Wherein the immersion step is performed for 5 minutes to 24 hours.
5. The method of claim 4,
Wherein the fermentation process is performed for 5 minutes to 2 hours.
The method according to claim 1,
Wherein the step (b) comprises adding rice gruel, rice gruel, or mixed rice gruel to the rice gruel.
The method according to claim 1,
Wherein the mixed graft entry is used in an amount of 10 to 100% by weight based on the total weight of the mixed graft entry and the excess meal in the step 2).
9. The method of claim 8,
Wherein in step 2) the mixed gravy entry is used in an amount of from 25 to 40% by weight based on the total weight of the mixed gravy entry and the overgrowth.
The method according to claim 1,
In step 2), the fermentation broth is inoculated with a yeast culture solution after watering in mixed granular entry, fermented at a temperature of 10 to 40 ° C for 1 to 5 days, then added with rice cakes, and incubated at the same temperature for 1 to 30 days Wherein the fermented beverage is prepared by further fermentation.
A process for producing a distillate using a mixed gravy, comprising the step of distilling a fermented beverage produced according to any one of claims 1 to 10 to obtain a distillate.