NOVEL FERMENTATION MATERIAL AND FERMENTATION METHOD FOR DONGDONGJOO

摘要

Novel ferment comprising yeasts, enzymes, glucose and koji, and method for preparing Dongdongju(Korean rice wine) are provided. The ferment is a powdery mixture of yeasts, enzymes, glucose and koji. Among yeast components of the ferment, Saccharomyces genus yeasts are used, and mixtures of protease and alpha-amylase (weight ratio 1:1) is used as enzymes. Also, koji obtained by growing Aspergillus oryzae in rice powder is used in the ferment. Use of such ferment in preparing Dongdongju enhances alcohol fermentaion, and thus Dongdongju is made clear. In addition, duration of fermentation can be shortened, whereby Dongdongju can be prepared with lower costs.