A NOVEL RICE WINE USING SPROUTS OF PHYLLOSTACHYS EDULIS RIV AND A METHOD OF MAKING THE SAME

摘要

PURPOSE: A method for making traditional yakju using roasted Phyllostachys edulis riv. powder is provided to improve functionality and storage safety. CONSTITUTION: A method for making traditional yakju containing Phyllostachys edulis riv. comprises: a step of selecting, steaming, and pulverizing Phyllostachys edulis riv. and roasting Phyllostachys edulis riv. powder; a step of inoculating purified water and Saccharomyces cerevisiae to seed malt-inoculated ipguk(Japanese koji) and fermenting to prepare suldeot(rice-wine mash) as a first mashing; a step of steaming and cooling the rice and roasted Phyllostachys edulis riv. powder and mixing with purified water; a step of adding the mixture of rice, purified water, and Phyllostachys edulis riv. powder to the suldeot as a second mashing; and a step of fermenting at 25C for 5 days and maturing 3 days.