METHODE OF MAKING THE MAG-GGEOL-LI

摘要

The present invention relates to a method for making makgeolli (raw rice wine), and comprises: step A of steaming a starchy raw material; step B of mixing seed malt with the steamed starchy raw material to prepare koji; step C of adding yeast and water to the koji prepared in step B to prepare seed mash through fermentation; and step D of filtering the seed mash prepared in step C, wherein the step C includes step C-1 of adding a first additive obtained by mixing rice and a saccharified liquid. Thus, the time for settling the starch of makgeolli can be prolonged by saccharifying the starch raw material and using xanthan gum and an emulsifier, and the starchy precipitation can be prevented at 10°C for up to 15 days by using roasted rice flour.