METHOD FOR PREPARING TAKJU USING DIOSCOREA JAPONICA THUNBERG

摘要

The present invention relates to a production method of Takju using a mountain horse, and more specifically, (a) washing and dipping non-glutinous rice and draining it, and then increasing the amount of water, 5-20 wt% Adding and then crushing to increase and pretreat; (b) inoculating and incubating the Baekgi bacteria in the non-prepared non-glutinous rice in step (a) to empire at 35-45 [deg.] C. for 43-45 hours to produce non-glucose entry; (c) adding yeast and water to the prepared uncooked rice, and incubating the yeast for 2 to 4 days with stirring at 24 to 26 ° C. to prepare a base liquor; (d) adding non-glutinous rice preparation prepared in step (b) and water to the prepared base liquor, and culturing the yeast for 3 to 5 days with stirring at 27-29 ° C., to prepare a single-dip dipped sake. ; (e) adding the non-prepared non-glutinous rice, yam, and water prepared in the step (a) to fermentation of the prepared one-stage immersion, fermented for 4 to 6 days with stirring at 27-29 ° C. Manufacturing; And (f) relates to the manufacturing method of Takju using a mountain horse comprising the step of producing water by adding and filtering to the aging wine of the two-stage immersion prepared above.;       According to the present invention, when preparing Takju using a horse, i-Amylalcohol that maintains turbidity and drinking sensation of Takju, can drink the medicinal ingredients of the horse, and also has apricot fruit flavor than ordinary Takju. There is an effect of providing a manufacturing method of Takju using a mountain horse, characterized in that a large amount of fragrance oil, including the fragrance component.;Mountain Horse, Entry, Baekkukyun, Takju