KR940006775B1 - Method of making rice of in the specially brewed wine - Google Patents

Abstract

Grains of boiled rice for rice wine are prepd. by (a) selecting polished rice and re-polishing by pounding, (b) washing the re-polished rice, soaking for 8-12 hrs, and steaming to obtain the rice cooked hard, (c) innoculating the rice cooked hard with 0.25 % Aspergillus oryzae and fermenting at 38-40 deg.C for 40 hrs. to obtain the pH 3.1-3.3 and enzyme activity 60 sp or more malt, and (d) mixing the obtd. malt and water (mixing ratio is 1:3), re-mixing 1 % yeast, and fermenting for 85-95 hrs. to obtain the final product.

Description

Recipe of Rice Floating in Dongdongju

The present invention relates to a method for producing a rice grain floating in the copper dongju to produce a grain of rice floating in the upper portion mixed with the copper dongju.

Dongdongju, our original folk liquor, is steamed in small amounts in rural areas in the old days, and fermented with koji without fermenting yeast. This fermented rice grain was mixed with a portion of rice grains and yeast dregs. It is difficult to find rice grains visually because of difficulty, and it is very insignificant to feel and chew rice grains in the mouth. Particularly in modern times, each individual cannot make alcohol without permission, and in the process of mass casting in each casting company, Takju Was almost impossible to manufacture to keep the grain of rice intact .

In the present invention, the rice grains floating in the upper part of Takju do not use chemical additives or chemical fermentation methods harmful to the human body, but by using the seed germs used for fermentation of the Takju without spontaneous starch decomposition, rice particles of Godu rice are not disturbed. Floating well, feel and chew in the mouth to produce a soft feeling to describe it in detail according to the manufacturing process as follows.

[Step 1]

Normally, only rice having good general fine grains, coated in 12 minutes, is re-coated in 14 minutes (about 10%) and semi-cleaned.

[Step 2]

The washed rice is submerged in groundwater with a relatively constant temperature in winter for 12 hours in winter and 8 hours in summer, then drained from water and placed in a high-pressure steamer for 2 hours.

[Step 3]

The gourd rice is boiled at 0.25 to 40 ° C, and the white germ, Kawachi, is kept at 0.25% of the amount of gourd rice and kept at this temperature for 40 hours. Completes entry into a country where decomposition or glycosylation is possible.

This completed entry must be at least 60SP of the titer (data from the National Tax Service's research center) indicating the degree of degradation or saccharification of starch, and the rice must float in water and the pH should be maintained at pH 3.1 to 3.3. It is to prevent corruption.

[4th process]

During the entry, only the rice particles were maintained, 1kg of entry into 3ι of purified water by acidity maintenance was added, and 1% of barley for fermenting the sugar-containing substance was added to the fermentation of sugar-containing substances in 85 ~ 95 hours. The rice grains are fermented a little to prevent them from being crushed, so that the hardness of the entry itself is penetrated with water, and slightly fermented. Then, the rice grains are floated on the water and carefully collected. Rinse the existing mother liquor and prevent it from fermenting anymore.

The rice grains prepared as described above have the original shape of the rice particles, so that they all float to the top of Takju, so it is not only good to see visually, but also when you drink Takju, you can feel and chew softly in your mouth.

EXAMPLE

After re-refining 100kg of white rice with good grains for 12 minutes and repainting it for 14 minutes, it is immersed in groundwater for 10 hours, then dried and steamed with high-pressure steamer to make godu rice. The potency is completed by entering the pH of pH 3.3 with an entry of pH 3.3, and adding the finished entry into purified water of 300ι, adding 1 kg of the seedlings, and fermenting for 90 hours.

Claims (1)

After 12 minutes, select only rice with good fine grains and re-refining it for 14 minutes, immerse it for 8 to 12 hours in semi-immersion, put it in a high-pressure steamer, steam it to make steamed rice, and grind 0.25% of white rice germ bacteria in this steamed rice. After breeding at 40 ℃ for 40 hours, complete the entry of acidity PH 3.1 ~ 3.3 to the titer 60SP and above, and enter this water into purified water at a ratio of 1: 3, and add 1% of the main hair to ferment for 85 ~ 95 hours. The recipe for the bala floating in Dongdongju.