Method of preparing of makgeolli(raw rice wine) and cheongju(refined rice wine) containing sap of acer mono

摘要

The present invention relates to a method for preparing takju (raw rice wine) and cheongju (refined rice wine) containing acer mono sap, and takju and cheongju prepared by the method. Specifically, the present invention relates to a method for preparing cheongju containing acer mono sap, comprising the steps of: washing glutinous rice or nonglutinous rice and then soaking the glutinous rice or nonglutinous rice in water (S010); steaming the soaked glutinous rice or nonglutinous rice with steam to prepare godubap (hard-steamed rice) (S020); pouring water of 80-100C to the godubap to steam the godubap (S030); putting the equivalent weight of purified water or distilled water and nuruk (Korean rice-wind starter) to the steamed godubap, followed by fermentation, to prepare mitsul (first mash) (S040); adding the godubap steamed in step S030 and acer mono sap to the mitsul, followed by fermentation, to prepare dutsul (second mash) (S050); aging the dutsul (S060); and filtering the aged dutsul (S070); and to a method for preparing cheongj comprising the steps of: allowing the dutsul aged after the step of aging dutsul (S060) to stand, followed by fermentation (S080); and collecting only an upper layer of the fermented dutsul, followed by filtering (S090). Takju and cheongju containing acer mono sap are prepared by using the preparing methods of the present invention, thereby improving taste and refreshing sensation and retaining much effective ingredients, such as trace elements, minerals, and vitamin C, and thus improving preservability and functionality.