| 摘要 |
The present invention relates to a method for manufacturing Ledebouriella seseloides WOLFF liquor and the Ledebouriella seseloides WOLFF liquor manufactured thereby. The method comprises the following steps: preparing koji by steaming rice and cooling the same to make hard-boiled rice, then adding seed malt to the hard-boiled rice and culturing (step 1); preparing seed mash by mixing the koji prepared in the step 1 with water and yeast, then fermenting the same (step 2); preparing first tier mash by mixing the koji prepared in the step 1 with the seed mash prepared in the step 2, then fermenting the same (step 3); preparing a diastatic enzyme extract by mixing leaven, a coenzyme, the seed mash prepared in the step 2, and water, and letting the mixture be aged before filtering the same (step 4); preparing second tier mash by mixing the first tier mash prepared in the step 3 with the hard-boiled rice and the diastatic enzyme extract prepared in the step 4, then fermenting the same (step 5); and making the Ledebouriella seseloides WOLFF liquor by adding a Ledebouriella seseloides WOLFF extract and additional water to the supernatant of the second tier mash prepared in the step 5, then filtering the same (step 6). The present invention has advantages of: adding active ingredients of Ledebouriella seseloides WOLFF to liquor by putting a Ledebouriella seseloides WOLFF extract in the process of making the liquor; having good taste and scent although the liquor contains the additional Ledebouriella seseloides WOLFF extract; and inhibiting the occurrence of precipitation during distribution. |
