The manufacturing method of brown rice Makgeolli and the brown rice Makgeolli from manufactured thereof

摘要

The present invention relates to a brown rice wine produced by a process for producing Brown Rice Mackerel and a method for producing the same, and more particularly, to a rice rice wine produced by the method comprising the steps of (1) culturing yeast Saccharomycopsis fibuligera A cell culture step; (2) a step of preparing a mother liquor by fermenting the seeds through the culture of the yeast cells; (3) a dipping step in which a starch raw material, a saccharifying agent, and water are added to a mother liquor produced in the mother liquor making step and dipped therein; (4) an aging step of fermenting the raw material immersed in the immersion step for a predetermined period of time and aging the raw material; (5) homogenizing the raw material aged in the aging step; (6) preparing raw rice wine using the homogenized raw material, and a brown rice wine produced by the method. The present invention further provides a method for producing brown rice wine and a method for producing the same, which further comprises a step of heat-treating the raw rice wine produced through steps (1) to (6) to produce a sterilized rice wine The present invention relates to brown rice wine produced. The brown rice wine produced by the method of the present invention for producing rice brown rice wine is characterized by using unique and new rice strawberry and Saccharomycopsis fibuligera CJN1020, which is a yeast species isolated from Saccharomycopsis fibuligera or conventional yeast, There is a flavor, and the use of brown rice has very good nutrition.