| 摘要 |
PURPOSE: A sorghum makkoli (Korean rice wine) is provided to extend storage period by an antibacterial property of sorghum, to ensure storage stability, to have functionality by an antioxidative ingredient of sorghum, and to have preferable color. CONSTITUTION: A method for manufacturing sorghum makkoli comprises the steps of: washing and steaming 30 wt% of rice of total rice for making sorghum makkoli; cooling the steamed rice to 35-40°C, inoculating Aspergillus kawacchii, and making ipguk (Japanese koji) at 25-30°C; adding dry Saccharomyces cerevisiae and activated charcoal-treated purified water to the ipguk and mashing at 25-30°C for 2 days; steaming 70 wt% of remaining rice; adding the steamed rice with sorghum powder and purified water to first-mashed suldeot (rice-wine mash) and secondarily mashing the mixture; and fermenting the mixture at 25°C for 5 days. |
