PRODUCTION METHOD OF TURBID RICE-WINE USING KOJI OF BEAN RICE AND SOLUTION OF BEAN AND THE TURBID RICE-WINE PRODUCED THEREBY

摘要

PURPOSE: A method for making soybean Makkoli is provided to enable excellent soybean fermentation and to ensure good taste. CONSTITUTION: A method for making soybean Makkoli comprises: a step of soaking and pulverizing soybeans and steaming rice and the soybeans; a step of inoculating Aspergillus sp. spawn into a mixture of the rice and soybeans and culturing(S10); a step of adding liquefying enzyme to the pulverized soybeans and heating at 90C to obtain soybean liquefied liquid(S30); a step of mixing rice bred, yeast(Saccharomyces cerevisiae), and water and fermenting to prepare distiller's grain(S40); a step of mixing crude liquor in the distiller's grain, bred yeast of rice and soybean, and soybean liquefied liquid and fermenting(S50); and a step of adding hard-boiled rice and water and fermenting(S60).