| 摘要 |
The present invention relates to a Korean traditional liquor using leaves of Peucedanum japonicum and a preparing method thereof. The method of the present invention comprises: (a) a step of preparing rice koji for brewing by inoculation of the Aspergillus kawachii (AK) strain; (b) a step of preparing distiller's grains by adding yeast to a mixture in which the rice koji prepared in the step (a) and water are mixed at a weight ratio of 1:1.3; (c) a first stage soaking step of mixing the rice koji prepared in the step (a) and water at a weight ratio of 1:1.5, adding diastase to the mixture, and putting the distiller's grains prepared in step (b) into the mixture, followed by first stage soaking and fermentation; a second stage soaking step of mixing wet rice and water at a weight ratio of 1:1.3 in the first stage soaking of the step (c), and adding diastase and then leaves of Peucedanum japonicum to the mixture, followed by fermentation; (e) aging and filtering step of performing aging after the second stage soaking step, and removing sake lees; and (f) a disinfecting step of, after the aging and filtering step, performing disinfecting to destruct residual enzymes and early aging. The Korean traditional liquor and the preparing method thereof are helpful in preparing local special products and activating regional economy. [Reference numerals] (a) Koji preparing;(b) Distiller's grain preparing;(c) First stage soaking;(d) Second stage soaking;(e) Aging and filtering;(f) Sterilizing |
