Method of producing fermented beverages containing chrysanthemum indicum var. albescens

摘要

The present invention relates to a method for producing a fermented soybean containing white rot, and more particularly to a fermented fermented fermented soybean milk which is produced by controlling the titratable acidity through primary fermentation and improving alcohol taste and taste of fermented milk by low-The present invention relates to a method for producing a fermented soybean fermented soybean fermented soybean milk fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean A specific flavor harmonizing with the fermented beverage, and a health-oriented functional fermented beverage can be prepared by ingesting the pharmacological ingredient of the fermented bean curd refuse.The present invention relates to a method for producing rice seedlings, comprising the steps of: (a) preparing seeds (S10) in which rice is boiled, pulverized with a pulverizer, mixed with boiling water and koji, and fermented at 18 to 25C for 2 to 5 days; And the mixture was mixed with rice flour to form a blanket. The seedlings fermented in the step (S10) were mixed with the high-strength wheat flour, and they were mixed at 18 to 25C for 30 to 40 hours (S20), which is prepared by mixing the rice with water, and rice blast, koji, and dried white blossom flowers, which are increased in water, are mixed with water. (S30) for fermentation for 30 to 60 days in the step (C) for 30 to 60 days, a step (S40) of filtering impurities by filtering the impregnated fermented product in the step (S30)And then was aged to a fermentation broth containing about filtering in step (S50) and the step (S40) of producing a Takju was aged by containing white gamguk herbal fermentation broth characterized in that not form a step (S52) of producing a Yakju.;