| 摘要 |
The present invention relates to a method for preparing tangerine makgeolli, which is a tangerine processed product, having reduced sour and astringent tastes, improved aesthetic feeling due to the color of natural tangerine itself, enhanced the fragrance of tangerine, and plentiful nutrients by adding a tangerine extract at a filtering step in the process of preparing makgeolli. The preparing method comprises: a koji preparing step of watering and steaming 20-35% of koji rice, based on the total weight, to make hard-boiled rice, seeding koji mold to the hard-boiled rice, mixing and culturing the mixture to make koji; a crude liquor preparing step of mixing 2-3% of the koji based on the total weight and 0.5-3% of yeast and 130-150% of feed water based on the use amount of the koji to make crude liquor; a first-stage mashing step of mixing the crude liquor, the koji remaining after being used as the crude liquor, and 150-180 % of feed water based on the use amount of the koji, and aging for 2-3 days; a second-stage mashing step of mixing the remaining liquor raw material steamed at the first-stage mashing step, 0.01-0.06% of purified enzyme based on the total weight, and 130-150% of feed water, and aging for 4-6 days, thereby making an aged mash having an alcohol proof of 13-15%; a filtering step of activating the feed water of 130-150% of the aged mash in order to make a filtered alcohol having an alcohol proof of 6%; a blending step of putting 0.4-0.6% of an orange concentrate based on the weight of the filtered alcohol into the filtered alcohol, and mixing and stirring; and a bottling step of sterilizing the filtered alcohol after the blending step at 60-65°C, followed by bottling. [Reference numerals] (S10) Koji preparing step; (S20) Crude liquor preparing step; (S30) First-stage mashing step; (S40) Second-stage mashing step; (S50) Filtering step; (S60) Blending step; (S70) Bottling step |
