| 摘要 |
The present invention relates to a method for producing an alcoholic beverage using a roasted sweet potato. More specifically, the method for producing an alcoholic beverage using a roasted sweet potato comprises the steps of: (a) producing base alcohol by adding yeast, lactic acid, and water in rice ipguk and fermenting the mixture at 23-26°C for 2-4 days; (b) producing 1-stage dipped suldeot by adding rice ipguk, a roasted sweet potato, and water in the produced base alcohol and fermenting the mixture at 23-26°C for 2-4 days; (c) producing 2-stage dipped and aged suldeot by adding a roasted sweet potato, diastatic enzymes, and water in the 1-stage dipped suldeot and fermenting the mixture at 23-26°C for 3-4 days; and (d) obtaining roasted sweet potato wine by filtering or finalizing the aged suldeot. The alcoholic beverage produced through the method for producing an alcoholic beverage using a roasted sweet potato in the present invention, can produce an alcoholic beverage with high alcohol degrees because a roasted sweet potato has an increased starch value and a decreased water content by being directly roasted in an electric furnace. The amount of rice ipguk is reduced, but glucoamylase which is a diastatic enzyme is added, and the added amount of a roasted sweet potato is increased, so that the alcoholic beverage can have reduced acetic and bitter tastes and increased savory tastes and flavors. |
