| 摘要 |
A crude rice wine comprising Inonotus Obliquus is provided to obtain the unique efficacy of a conventional crude rice wine and enhance functionality of the crude rice wine due to effective ingredients obtained from the Inonotus Obliquus. A method for preparing a crude rice wine comprises the steps of: (a) steaming rice to prepare hard boiled rice and mixing 150kg of the hard boiled rice with 0.3kg of seed malt to prepare koji; (b) after mixing 3kg of Inonotus Obliquus powder or Inonotus Obliquus leachate, 0.1kg of yeast and 250 liters of water with the koji with agitation, fermenting it at a temperature of 23-25 deg.C for 3 days to obtain a first fermented material; (c) after mixing the first fermented material with 390kg of the hard boiled rice, 5kg of modified malt, and 670 liters of water with agitation, fermenting it at a temperature of 25-27 deg.C for 2 days to obtain a second fermented material; (d) after mixing the second fermented material with 60kg of starch and 100 liters of water, fermenting it at a temperature of 25-26 deg.C to obtain a ripened mash; and (e) diluting the mash with water to have an alcohol concentration of 6%. |
