Method for Preparing Healthy Alcohol Containing Polished Barley

摘要

PURPOSE: A manufacturing method of barley containing functional rice wine is provided to be useful to a relevant field for lowering the content of blood cholesterol by having abundant beta-glucan. CONSTITUTION: A manufacturing method of barley containing functional rice wine comprises the following steps: manufacturing crude liquor by fermenting barley for 3-4 days using yeast; manufacturing a first mashing by fermenting the crude liquor for 5-6 days; manufacturing a second mashing by adding barley wheat flour, alpha-amylase, a rice wine starter, and water, and maintaining for 3 days; manufacturing a third mashing by secondly fermenting the second mashing; and refining by adding 260.4L water and 70L of rice wine lees to the third mashing. [Reference numerals] (A1) Pearl barley 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) 30kg; (C3,D3) Rice wine starter 2kg; (C4,D5) Water 250L; (C5,D7) Liquefying; (D1) Barley wheat flour 150kg; (D4) Concentrated medicinal plants 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: 16.5%; (KK) Rice-wine filter cake 70L; (LL) Filtering 1,117L; (MM) Alcoholic content: 13%;