Method for Preparing Rubus Coreanus Alcohol Containing Polished Barley

摘要

PURPOSE: A manufacturing method of barley containing Rubus coreanus fruit liquor with Rubus coreanus fruit concentrate is provided to lower the blood cholesterol and to increase the sweetness by adding the Rubus coreanus fruit concentrate. CONSTITUTION: A manufacturing method of barley containing pear liquor comprises the following steps: manufacturing crude liquor by adding a rice wine starter, yeast, citric acid, and water to the grain of barley, and fermenting for 3 days; manufacturing a first mashing by mixing the grains of barley, the rice wine starter, and water to the crude liquor, and fermenting for 5-6 days; manufacturing a second mashing by adding barley wheat flour, a liquefied enzyme, the rice wine starter, and water to the first mashing, and maintaining for 3 days; manufacturing a third mashing by mixing the barley wheat flour, the liquefied enzyme, the rice wine starter, Rubus coreanus fruit concentrate, and water to the second mashing, and secondly fermenting; and refining by adding 260.4L of water and 70L of rice wine lees into the obtained third mashing. [Reference numerals] (A1) Pearl barely 10kg; (A2,B2) Rice wine starter 3kg; (A3) Yeast 100g; (A4) Citric acid 200g; (A5) Water 15L; (A6,B4) Soaking and steaming; (B1) Barely 90kg; (B3) Water 150L; (C1) Barely 150kg; (C2,D2) Liquefying enzyme(Alpha-amylase) 30g; (C3,D3) Rice wine starter 2kg; (C4,D5) Water 250L; (C5,D7) Liquefying; (D4) Concentrated liquid 10L; (D6) Additional water 260.4L; (EE) Ipsul; (FF) First mashing; (GG) Second mashing; (HH) Third mashing 1,067L; (II) Aging 1,052L; (JJ) Alcoholic content: 15.5%; (KK) Rice wine filter cake 70L; (LL) Filtering 1,227L; (MM) Alcoholic content: 13%;