| 摘要 |
The present invention relates to methods for manufacturing takju (unrefined rice wine) and yakju (herbal liquor) using silver ear mushrooms and, more specifically, to methods for manufacturing takju and yakju by performing the adjustment of sweetness and alcohol or sterilization, which is a manufacturing process of takju and yakju, after performing washing, steaming, seed mashing, first mashing, second mashing, and pressing using rice or glutinous rice. Takju or yakju is manufactured by fermenting 2 kg of steamed rice, 25 g of dry malt, 35 g of dry yeast, and 3 L of mineral water at 26-28°C for 24 hours during the first mashing; and fermenting 8 kg of steamed rice, 200 g of malt, and 500 g of pretreated silver ear mushrooms, which are obtained by keeping the raw silver ear mushrooms in a refrigerator at 4°C for 5 days after sonicating the raw silver ear mushrooms at 28 kHz for 30 minutes by a wet ultrasonic device, at 24-26°C for 8 days during the second mashing, thereby providing the takju and yakju with a high-added value and beneficial ingredients of the silver ear mushrooms by maximizing the effect and functional components of the silver ear mushrooms to match the taste of the silver ear mushrooms with takju and yakju well. |
