| 摘要 |
PURPOSE: A method for manufacturing takju (coarse liquor) is provided to produce and maintain sweetness without artificial sweetener, to control yeast growth, and to obtain fresh takju with maintained sweetness and taste quality. CONSTITUTION: A method for manufacturing sweetener-free high quality takju comprises the steps of: steaming with nuruk (fermentation starter) or a non-steamed starch ingredient to prepare jumo (distiller's grain); adding the starch ingredient and the nuruk and mashing; fermenting for a predetermined period; adding the steamed or non-steamed starch ingredient and maturing; homogenizing the mashed ingredients; and preparing a finished product using the homogenized ingredient. [Reference numerals] (AA) Jumo (distiller's grain); (BB) Starch ingredient (steamed or non-steamed) + nuruk (fermentation starter), nuruk (containing coenzyme and purified enzyme), water, without yeast; (CC,FF) Ferment; (DD) First mashing; (EE) Starch ingredient (steamed or non-steamed) + nuruk (fermentation starter), nuruk (containing coenzyme and purified enzyme), water; (GG) Additional mashing; (HH) Starch ingredient (steamed or non-steamed); (II) Mature; (JJ) Sieve and filter; (KK) Homogenize (remove wheat or wheat bran ingredients of nuruk or the coenzyme), add water according to the size of a product when filtering; (LL) Bottle; (MM) Use a stopper; (NN) On sale |
