FOAMING TRADITIONAL GRAIN LIQUOR, AND PREPARATION METHOD THEREFOR

摘要

The present invention provides a method for preparing foaming traditional grain liquor, comprising the steps of: (a) preparing a saccharified product by hydrolyzing a grain or a grain powder and treating the hydrolyzed product with a saccharifying enzyme or yeast; (b) inactivating a protease contained in the saccharified product of step (a); and (c) adding a foaming protein to the saccharified product of step (b) in which a protease is inactivated, and inoculating yeast so as to ferment the same. The traditional grain liquor prepared by the method of the present invention does not contain a large quantity of wheat flour because of artificially adding no gluten, and can generate rich foam even if traditional grain liquor is prepared using only grains more useful to the human body such as rice, miscellaneous cereals and the like. In addition, the traditional grain liquor prepared by the method of the present invention provides creamy flavor and taste by generating rich foam as in beer, and provides a refreshing feeling as in champagne due to increased carbonic acid.