KR20160004121A - Method for producing Makgeolli with increased preservation and taste - Google Patents

Abstract

The present invention relates to a producing method of raw rice wine using loess water, and raw rice wine using loess water produced by the method. The raw rice wine is produced by using the loess water produced through scooping up clear water after adding, mixing and aging ocher, charcoal, elvan and sericite in water. The raw rice wine is easy to industrialize due to extended expiration date, as well as meeting various consumer′s preferences by improving a thick and tasteless aftertaste in comparison with existing raw rice wine and increasing refreshment.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing makgeolli,

The present invention relates to a method for producing makgeolli by adding yellow loam, charcoal, elvan, and sericite to water, mixing and aging the same, and collecting clear water from the above, thereby improving the aftertaste The present invention relates to a method of manufacturing a makgeolli which is easy to industrialize by improving a cooling sensation and not only meeting various consumers' preferences but also improving the shelf life, and also relates to a makgeolli made by the above method.

It is a kind of water used as a kind of water in Dongyoungbo, and it is used as a waterless water, and it is used in the field of loess of a sunny field or a deep ridge, After mixing several times with a proper ratio, after a certain period of time, pale yellowish water floats on top of it, and it may stop drinking it.

It has a detoxifying effect on poison such as fish meat poisoning, drug eradication and other poisoning by the detoxifying action, and poisonous poisoning by the poisonous poison. : Mushroom mushrooms), you can laugh and die, but in this case, you can get better by drinking jigou, but you can not save other drugs. It is also known to be effective against acute gastroenteritis and sunstroke, which are caused by vomiting and diarrhea.

Alcohol, which is a drink to drink, has been developed with the history of mankind. Any ethnic group in any region has a traditional brewery produced by a unique brewing method that matches its specific climate and climate. Traditional berries are divided into brewing wine and distilled wine depending on the manufacturing method. The brewed wine is classified into pure wine wine and mixed wine wine. Makgeolli, a traditional wine familiar to Koreans, enters the Takju region among the Sunbok.

Today, the reason why makgeolli is noticed especially among Korean traditional liquors is because it is a collection of lactic acid bacteria that are so lively as to be called a living yeast mass. Yeast, which is a fundamental beneficial microorganism that makes makgeolli, has a deep relationship with human life phenomena and also contains various vitamins, proteins and minerals. Amino acids, proteins, and minerals in yeast are essential to the long life while preventing aging. In addition, the vitamin complex in the makgeolli makes the skin clear and healthy, and the 6% alcohol in the makgeolli also plays a role in removing the fatigue substances accumulated in the body by making blood circulation and metabolism vigorous.

The makkolli having the characteristics as described above is easily changed after a certain period of time and is limited in sales and distribution. Also, since it has a bad taste due to a thick aftertaste, it can not meet consumers' preferences and thus there is a limit to market development. In addition, the disinfecting makgeolli which is sterilized and sold to increase the shelf life of the conventional makgeolli has a problem that the taste is lower than that of the raw makgeolli, and the quality of the yeast is lowered due to the extinction of the yeast.

Korean Patent Laid-Open Publication No. 2011-0011176 discloses a method for producing mungbean makkolli, Korean Patent Publication No. 2011-0046931 discloses a method for producing makkolli using sulfuric hot spring water, .

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to improve the refreshing sensation and palatability of rice wine, thereby making it possible to meet consumers' preferences and to improve shelf- The purpose of this study is to develop makkolli which is suitable for diverse consumers' taste by improving storage stability and flavor compared to conventional makkolli by optimizing the production conditions of marihuang water, mixing ratio and manufacturing process.

In order to solve the above-described problems, the present invention provides a method for manufacturing a makgeolli (makgeolli), which is produced by adding yellow loam, charcoal, elvan, and sericite to water, mixing and aging the mixture, ≪ / RTI >

Further, the present invention provides a long-lasting makgeolli produced by the above method.

According to the present invention, the makgeolli improves the aftertaste and the refreshing sensation as compared with the conventional makgeolli, thereby providing the makgeolli which meets various consumers' preferences. In addition, compared to conventional makgeolli, it is possible to distribute nationwide by increasing the shelf life without adding or disinfecting additives such as preservatives, thus contributing to strengthening the industrial competitiveness of makkolli, a functional food, and expanding the market base.

In order to achieve the object of the present invention,

(a) adding yellow loam, charcoal, elvan, and sericite to water, mixing and aging, and then collecting clear water on the top to prepare trap water;

(b) adding rice or wheat flour, cooling the rice or wheat flour, adding the final rice, fermenting the rice to make the entry;

(c) mixing yeast with the yeast extract prepared in step (b) and fermenting the yeast to prepare a slurry;

(d) combining the entrapment prepared in the step (b) and the trapped water prepared in the step (a) into the slurry prepared in the step (c) and then fermenting the slurry to prepare a single-stage slurry;

(e) mixing rice with the first step of the step (d) and fermenting the mixture to prepare a second step solution; And

(f) mixing the rice with the nutrient in the step (e), and fermenting and kneading the mixture.

In the method for producing the latent water makgeolli according to the present invention, the water content of the step (a) is preferably 16 to 24 L of water, 0.8 to 1.2 kg of loess, 40 to 60 g of charcoal, 80 to 120 g of elvan, , Aged at 20 to 30 ° C for 2 to 4 days, and then picked up on clear water. More preferably, 20 L of water is mixed with 1 kg of loess, 50 g of charcoal, 100 g of elvan and 100 g of sericite is added and mixed. After aging at 25 ° C for 3 days, clear water can be collected from the above. In addition to being a component of the product, the mungol water is a solvent for all of the materials and enzymes during the brewing process, and the trace minerals in the water play an important role as nutrients and stimulants for fermenting microorganisms. In particular, the effect of the selection of the potato juice which occupies more than 80% of the makkolli is very large. In the present invention, makgeolli is prepared by using the persimmon juice prepared as described above, It was able to manufacture the makgeolli which had a fast hangover resolution and improved flavor.

In step (b) of the method of the present invention, 45 to 55 kg of rice or wheat flour is preferably added, and the mixture is cooled to 30 to 40 ° C. Finally, 65 to 85 g are added Preferably at 36 to 40 ° C for 1 to 3 days. More preferably, 50 kg of rice or wheat flour is added and the mixture is cooled to 40 ° C. Finally, 75 g is added and the mixture is stirred at 36 to 40 ° C for 2 days Fermentation.

The starch raw material used in the step (b) may be rice, wheat flour, barley, corn, potato or sweet potato, but is not limited thereto. The starch raw material can be sufficiently enriched with starch at a temperature of 100 ° C or higher to facilitate the subsequent fermentation process.

In addition, in the method for producing makgeolli of the present invention, the termination of step (b) above refers to a fungus used as a seed bacterium when producing a bran, and in the end species, There are two kinds of powdered form mixed with granule and asparagus spore and starch, and they usually produce many spores by propagating specific fungi in the rice paddies or the strains. This ending is an entry into the seeds of starchy materials such as wheat flour, rice, corn, barley, etc., which inoculate white germ (end) to produce saccharogenic enzymes and organic acids. White rice is used as a source of rice wine and Yakju. This is because it is strong in productivity (bio acidity), which is different from that of 黄 있기 so it can prevent pollution of germs to be. In the production method of the present invention, the above-mentioned eventually occurs in Aspergillus kawachii , Aspergillus oryzae ) or Aspergillus usamii ), and the like, but the present invention is not limited thereto.

Preferably, in step (c) of the step (c) of the present invention, 8 to 12 L of jigger and 35 to 45 g of yeast are mixed at 6-8 kg, ~ 6 days, more preferably, fermenting at 28 ° C for 5 to 6 days after mixing 10 kg of jigger water and 40 g of yeast at 7 kg of the entry. Production of the yeast under fermentation conditions under the conditions described above was able to prevent the generation of germs in the primary and secondary fermentation by fully expanding the fermentation yeast.

In step (d) of the present invention, the amount of the first step of step (d) is preferably 40 to 46 kg, and 60 to 80 L of water, Fermentation for 3 days, and more preferably, it can be manufactured by mixing 43 kg of entrants and 69 L of jigger and then fermenting at 28 ° C for 2 to 3 days.

In addition, in the method of manufacturing the latent water makgeolli according to the present invention, the amount of the two-stage mortar in the step (e) is preferably 80 to 120 kg of rice at a temperature of 1 st stage and then stirred at 22 to 28 ° C for 2 to 3 days Fermentation. More preferably, 100 kg of rice may be mixed with the first step, followed by fermentation at 28 ° C for 2 to 3 days.

In step (f) of the present invention, the step (f) is preferably carried out by mixing 100 to 160 kg of rice and 8 to 12 kg of yeast in a 2-stage mortar, fermenting for 4 to 5 days, It is possible to adjust the alcohol concentration to 5 to 7% (v / v), more preferably to 130 kg of rice and 10 kg of koji in the second stage, and then ferment for 4 to 5 days, 6% (v / v). The nuruk means that a yeast and a mold that produce alcohol are inoculated in a natural state by being allowed to stand in a natural state by molding a molded product having a certain shape produced by using grains absorbing the increase or moisture.

In the present invention, it is possible to produce various organic acids by fermenting under the same conditions as those in the above (b) to (f) to produce rice wine having taste suited to the taste of consumers. However, If the temperature and time deviate from the above range, there is a problem that the fermentation occurs under the above conditions because there is a problem that the fermentation occurs due to abnormal fermentation and bad odor is generated and the commerciality of the final makgeolli product is deteriorated.

In addition, in the method of manufacturing the latent water makgeolli according to the present invention, it is preferable that the materials used in the above-mentioned steps (a) to (f) are added within the above range to produce the latent water makgeolli, which has no bitter taste, But also a cool feeling and excellent aftertaste.

The method for producing the makgeolli of the present invention is more specifically

(a) 0.8 to 1.2 kg of loess, 40 to 60 g of charcoal, 80 to 120 g of elvan, and 80 to 120 g of sericite were added to 16 to 24 L of water, and the mixture was aged at 20 to 30 ° C for 2 to 4 days Collecting clear water from the top of the water to prepare a water jug;

(b) adding rice or wheat flour, cooling to 30 to 40 캜, adding ultimately, and fermenting at 36 to 40 캜 for 1 to 3 days to prepare an entry;

(c) mixing the yeast with the yeast extract prepared in step (b), and fermenting the yeast at 22 to 28 ° C for 5 to 6 days to prepare a slurry;

(d) mixing the raw material prepared in the step (b) and the algae prepared in the step (a) into the slurry prepared in the step (c), and fermenting the mixture at 22 to 28 ° C for 2 to 3 days, Preparing a carrier solution;

(e) mixing rice with the first step of step (d) and fermenting the mixture at 22 to 28 ° C for 2 to 3 days to prepare a second step solution; And

(f) mixing rice and yeast together with the two-step solution of step (e), fermenting the mixture for 4 to 5 days, and adjusting the alcohol concentration to 5 to 7%

More specifically,

(a) 0.8 to 1.2 kg of loess, 40 to 60 g of charcoal, 80 to 120 g of elvan, and 80 to 120 g of sericite were added to 16 to 24 L of water, and the mixture was aged at 20 to 30 ° C for 2 to 4 days Collecting clear water from the top of the water to prepare a water jug;

(b) adding 45 to 55 kg of rice or wheat flour, cooling to 30 to 40 ° C, adding 65 to 85 g, and fermenting at 36 to 40 ° C for 1 to 3 days to prepare an entry;

(c) 35 to 45 g of yeast are mixed with 8 to 12 L of the algae prepared in the step (a) in 6-8 kg of the entry country of the step (b), and the mixture is stirred at 22 to 28 ° C for 5 to 6 days Fermenting to produce a machete;

(d) 40 to 46 kg of the inlet prepared in the step (b) and 60 to 80 L of the alumina prepared in the step (a) were mixed in a mortar prepared in the step (c) ≪ / RTI > fermentation for ~ 3 days to produce a first stage charge;

(e) mixing 80-120 kg of rice with the first step of step (d) and fermenting the mixture at 22-28 ° C for 2-3 days to prepare a second step solution; And

(f) 100 to 160 kg of rice and 8 to 12 kg of koji are mixed with the prepared two-stage mortar of step (e), and fermented for 4 to 5 days and formulated to have an alcohol concentration of 5 to 7% , ≪ / RTI >

Most specifically,

(a) 1 kg of yellow loess, 50 g of charcoal, 100 g of elvan, and 100 g of sericite are added to 20 L of water, and the mixture is aged at 25 캜 for 3 days, and clear water is collected to prepare trap water.

(b) 50 kg of rice or wheat flour is added, and the mixture is cooled to 40 캜, and finally 75 g is added, followed by fermentation at 36 캜 to 40 캜 for 2 days to prepare an entry.

(c) mixing 40 g of the yeast and 10 L of the above-mentioned triglyceride prepared in step (a) in 7 kg of the above-prepared step (b), and fermenting the mixture at 28 ° C for 5 to 6 days to prepare a slurry;

(d) 43 kg of the entrant prepared in the above step (b) and 69 L of the above-mentioned triglyceride prepared in step (a) were mixed and then fermented at 28 ° C for 2 to 3 days Producing a first stage charge;

(e) 100 kg of rice is mixed with the first step of step (d), and the mixture is fermented at 28 ° C for 2 to 3 days to prepare a second step solution; And

(f) adding 130 kg of rice and 10 kg of koji to the prepared two-stage mortar, and fermenting the mixture for 4 to 5 days, and adjusting the alcohol concentration to 6% have.

In the method of manufacturing the makgeolli of the present invention, it may be manufactured by mixing the coconut extract in addition to the first step of the step (e). More specifically,

(a) 0.8 to 1.2 kg of loess, 40 to 60 g of charcoal, 80 to 120 g of elvan, and 80 to 120 g of sericite were added to 16 to 24 L of water, and the mixture was aged at 20 to 30 ° C for 2 to 4 days Collecting clear water from the top of the water to prepare a water jug;

(b) adding rice or wheat flour, cooling to 30 to 40 캜, adding ultimately, and fermenting at 36 to 40 캜 for 1 to 3 days to prepare an entry;

(c) mixing the yeast with the yeast extract prepared in step (b), and fermenting the yeast at 22 to 28 ° C for 5 to 6 days to prepare a slurry;

(d) mixing the raw material prepared in the step (b) and the algae prepared in the step (a) into the slurry prepared in the step (c), and fermenting the mixture at 22 to 28 ° C for 2 to 3 days, Preparing a carrier solution;

(e) adding rice and cranberry extract to the first step of step (d) and fermenting the mixture at 22 to 28 ° C for 2 to 3 days to prepare a second step solution; And

(f) mixing rice and yeast together with the two-step solution of step (e), fermenting the mixture for 4 to 5 days, and adjusting the alcohol concentration to 5 to 7%

More specifically,

(a) 0.8 to 1.2 kg of loess, 40 to 60 g of charcoal, 80 to 120 g of elvan, and 80 to 120 g of sericite were added to 16 to 24 L of water, and the mixture was aged at 20 to 30 ° C for 2 to 4 days Collecting clear water from the top of the water to prepare a water jug;

(b) 25 to 35 kg of rice or wheat flour is added, and the mixture is cooled to 30 to 40 ° C, finally added with 65 to 85 g, and then fermented at 36 to 40 ° C for 1 to 3 days to prepare an entry.

(c) 35 to 45 g of yeast are mixed with 8 to 12 L of the algae prepared in the step (a) in 6-8 kg of the entry country of the step (b), and the mixture is stirred at 22 to 28 ° C for 5 to 6 days Fermenting to produce a machete;

(d) 20 to 26 kg of the immigration produced in the step (b) and 32 to 42 L of the alumina prepared in the step (a) were mixed in the prepared slurry of the step (c) ≪ / RTI > fermentation for ~ 3 days to produce a first stage charge;

(e) 100 to 140 kg of rice and 5 to 6 L of cranberry extract are mixed with the prepared step 1 of step (d), followed by fermentation at 22 to 28 ° C for 2 to 3 days, ; And

(f) 100 to 160 kg of rice and 8 to 12 kg of koji are mixed with the prepared two-stage mortar of step (e), and fermented for 4 to 5 days and formulated to have an alcohol concentration of 5 to 7% , ≪ / RTI >

Most specifically,

(a) 1 kg of yellow loess, 50 g of charcoal, 100 g of elvan, and 100 g of sericite are added to 20 L of water, and the mixture is aged at 25 캜 for 3 days, and clear water is collected to prepare trap water.

(b) 30 kg of rice or wheat flour is added, followed by cooling to 40 캜, ultimately adding 75 g, followed by fermentation at 36 to 40 캜 for 2 days to prepare an entry;

(c) mixing 40 g of the yeast and 10 L of the above-mentioned triglyceride prepared in step (a) in 7 kg of the above-prepared step (b), and fermenting the mixture at 28 ° C for 5 to 6 days to prepare a slurry;

(d) 23 kg of the entrant prepared in the step (b) and 37 L of the retained water prepared in the step (a) were added to the slurry prepared in the step (c), followed by fermentation at 28 ° C for 2 to 3 days Producing a first stage charge;

(e) 120 kg of rice and 5.6 L of cranberry extract are added to the first step of step (d), followed by fermentation at 28 ° C for 2 to 3 days to prepare a second step solution; And

(f) adding 130 kg of rice and 10 kg of koji to the prepared two-stage mortar, and fermenting the mixture for 4 to 5 days, and adjusting the alcohol concentration to 6% have

In the method of manufacturing the makgeolli of the present invention, the cucumber mushroom extract may be prepared by mixing the cucumber mushroom with sugar at a weight ratio of 1: 1, followed by aging for 30 days or more, but the present invention is not limited thereto. By preparing the makgeolli by adding an appropriate amount of the extract, the taste, color and flavor of the makgeolli can be further improved and the nutrients of the makgeolbong can be consumed.

In addition, in the method of manufacturing the makgeolli of the present invention, the makgeolli can be used interchangeably with takju or agar.

The present invention also provides a long-lasting makgeolli produced by the above method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  One: Chief  Produce

20 liters of water, 1 kg of loess, 50 g of charcoal, 100 g of elvan, and 100 g of sericite were added to the jar, and the mixture was aged at 25 캜 for 3 days and then the clear water was collected.

Comparative Example  One: Chief  Produce

20 liters of water, 1 kg of loess and 50 g of charcoal were added to the jar, and the mixture was aged at 25 ° C for 3 days, and clear water was collected thereon.

Comparative Example  2: Chief  Produce

20 L of water, 1 kg of loess, 50 g of charcoal and 100 g of elvan was added to the jar, and the mixture was aged at 25 캜 for 3 days, and then the clear water was collected.

Manufacturing example  2: Chief  Makgeolli manufacturing

The makgeolli was prepared by using the lipstick prepared by the method of Preparation Example 1, and the preparation method was as follows.

(a) Entrance manufacturing step (first step)

After adding 50 kg of wheat flour, the mixture was cooled to 40 ° C, and finally 75 g was added. The mixture was fermented at 36 to 40 ° C for 2 days to prepare an entry.

(b) a substratum production step (second step)

Ten kilograms of jigger water and 40 g of yeast were mixed with 7 kg of the entrails produced in the above step of immigration, and fermented at 28 ° C for 5 to 6 days to prepare a slurry.

(c) Step 1 Carrying amount manufacturing step (Step 3)

43 kg of immigration and 69 L of jiggins were mixed in a mortar prepared in the above-mentioned step of preparing the above-mentioned mashing step, and fermented at 28 ° C for 2 to 3 days to prepare a first stage mortar.

(d) Step for preparing the two-step solution (Step 4)

50 kg of glutinous rice and 50 kg of rice were mixed with the 1 st stage of the above-mentioned one-stage fermentation process, and the mixture was fermented at 28 ° C for 2 to 3 days to prepare a two-stage fermentation broth.

(e) Formulation step (fifth step)

65 kg of glutinous rice, 65 kg of rice, and 10 kg of Korean millet were mixed with the two-stage carotenoid prepared in the step 2), and fermented for 4 to 5 days, and the resulting mixture was adjusted to have a final rice wine alcohol concentration of 6% And then bottled.

Manufacturing example  3: CJ Extract  adding Chief  Makgeolli manufacturing

The mugwort added with cugwort extract was prepared using the lipid water prepared by the method of Preparation Example 1. The preparation method is as follows.

(a) Extract preparation step (first step)

Sugar was mixed in a 1: 1 weight ratio and aged for 30 days or longer.

(b) Entrance production step (second step)

30 kg of rice was added, and the mixture was cooled to 40 ° C. Finally, 75 g of the mixture was added, followed by fermentation at 36 to 40 ° C for 2 days to prepare the entry.

(c) undergrowth manufacturing step (third step)

Ten kilograms of jigger water and 40 g of yeast were mixed with 7 kg of the entrails produced in the above step of immigration, and fermented at 28 ° C for 5 to 6 days to prepare a slurry.

(d) Step 1 Carrying amount manufacturing step (Step 4)

23 kg of immigration and 37 L of jigangjang were mixed in the mullion produced in the above-mentioned bone-making step, followed by fermentation at 28 ° C for 2 to 3 days to prepare a single-stage mortar.

(e) Step for preparing the two-step carrier (Step 5)

60 kg of glutinous rice, 60 kg of rice, and 5.6 L of cranberry extract were added to the first step prepared in the above step 1, and the resulting mixture was fermented at 28 ° C for 2 to 3 days to prepare a second step.

(f) Formulation step (sixth step)

65 kg of glutinous rice, 65 kg of rice, and 10 kg of Korean millet were mixed with the two-stage carotenoid prepared in the step 2), and fermented for 4 to 5 days, and the resulting mixture was adjusted to have a final rice wine alcohol concentration of 6% And then bottled.

Example  One: Chief  Sensory evaluation of makgeolli

After the makgeolli was prepared by the method of Preparation Example 2, the makgeolli was prepared. The sensory characteristics were analyzed by using a 5-point scale method for 30 male and female workers in their thirties. Tested: 1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good. (Preparation Example 2) prepared by the method of Preparation Example 2, Jungsu makgeolli (Preparation Example 3) prepared by the method of Preparation Example 3, manufactured by the method of Preparation Example 2, and manufactured by the method of Comparative Example 1 (Comparative Example 1) produced by the method of Preparation Example 2, Comparative Example 2 prepared by using the method of Comparative Example 2 (Comparative Example 2) and commercially available rice wine After storage for one week at room temperature, color, flavor, acidity, sweetness and overall acceptability were analyzed.

Sensory evaluation of makgeolli color incense Sour taste sweetness Overall likelihood Production Example 2 4.00 3.84 3.88 4.10 4.04 Production Example 3 4.21 3.88 3.90 4.14 4.10 Commercial rice wine 3.96 3.54 3.04 3.62 3.40 Comparative Example 1 3.98 3.78 3.84 3.42 3.78 Comparative Example 2 3.92 3.80 3.74 3.60 3.64

Table 1 shows the results of sensory evaluation of makkolgi. As can be seen from the above Table 1, the preference for color was highest in Makgeolli (Preparation Example 3), which is added with Cjimipon extract. In the preference for flavor and sour taste, there was no significant difference between the preparation examples and the comparative examples, but it was confirmed that the commercial rice wine has low preference for flavor and sour taste. It is considered that the commerciality of makgeolli is lower than that of makgeolli using jiwangsu so that the taste and bitterness of makgeolli increases during storage for one week at room temperature.

In addition, in the sweet taste and overall taste preference, the makgeolli of the production examples showed higher preference than the commercial makgeolli and the comparative examples, and it was confirmed that the makgeolli was more preferably prepared using the artichoke produced by the method of Production Example 1 .

Claims (5)

(a) adding yellow loam, charcoal, elvan, and sericite to water, mixing and aging, and then collecting clear water on the top to prepare trap water;
(b) adding rice or wheat flour, cooling the rice or wheat flour, adding the final rice, fermenting the rice to make the entry;
(c) mixing yeast with the yeast extract prepared in step (b) and fermenting the yeast to prepare a slurry;
(d) combining the entrapment prepared in the step (b) and the trapped water prepared in the step (a) into the slurry prepared in the step (c) and then fermenting the slurry to prepare a single-stage slurry;
(e) mixing rice with the first step of the step (d) and fermenting the mixture to prepare a second step solution; And
(f) mixing rice and yeast with the two-stage carotenoids prepared in step (e), followed by fermentation and sifting. [2] The method of claim 1, wherein the step (c) further comprises mixing the cugiwon extract with the first step of step (e). The method according to claim 1,
(a) 0.8 to 1.2 kg of loess, 40 to 60 g of charcoal, 80 to 120 g of elvan, and 80 to 120 g of sericite were added to 16 to 24 L of water, and the mixture was aged at 20 to 30 ° C for 2 to 4 days Collecting clear water from the top of the water to prepare a water jug;
(b) adding rice or wheat flour, cooling to 30 to 40 캜, adding ultimately, and fermenting at 36 to 40 캜 for 1 to 3 days to prepare an entry;
(c) mixing the yeast with the yeast extract prepared in step (b), and fermenting the yeast at 22 to 28 ° C for 5 to 6 days to prepare a slurry;
(d) mixing the raw material prepared in the step (b) and the algae prepared in the step (a) into the slurry prepared in the step (c), and fermenting the mixture at 22 to 28 ° C for 2 to 3 days, Preparing a carrier solution;
(e) mixing rice with the first step of step (d) and fermenting the mixture at 22 to 28 ° C for 2 to 3 days to prepare a second step solution; And
(f) mixing rice and nuruk with the two-step stock solution prepared in step (e), fermenting the mixture for 4 to 5 days, and adjusting the alcohol concentration to 5 to 7% Characterized in that the method comprises the steps of: 3. The method of claim 2,
(a) 0.8 to 1.2 kg of loess, 40 to 60 g of charcoal, 80 to 120 g of elvan, and 80 to 120 g of sericite were added to 16 to 24 L of water, and the mixture was aged at 20 to 30 ° C for 2 to 4 days Collecting clear water from the top of the water to prepare a water jug;
(b) adding rice or wheat flour, cooling to 30 to 40 캜, adding ultimately, and fermenting at 36 to 40 캜 for 1 to 3 days to prepare an entry;
(c) mixing the yeast with the yeast extract prepared in step (b), and fermenting the yeast at 22 to 28 ° C for 5 to 6 days to prepare a slurry;
(d) mixing the raw material prepared in the step (b) and the algae prepared in the step (a) into the slurry prepared in the step (c), and fermenting the mixture at 22 to 28 ° C for 2 to 3 days, Preparing a carrier solution;
(e) adding rice and cranberry extract to the first step of step (d) and fermenting the mixture at 22 to 28 ° C for 2 to 3 days to prepare a second step solution; And
(f) mixing rice and nuruk with the two-step stock solution prepared in step (e), fermenting the mixture for 4 to 5 days, and adjusting the alcohol concentration to 5 to 7% Characterized in that the method comprises the steps of: 4. A makgeolli made by the method of any one of claims 1 to 4.