| 摘要 |
PURPOSE: A manufacturing method of increment potato Korean distilled spirite, a manufacturing method of fruit liquor and a fruit liquor manufactured by the method are provided to increase commercializability of the potato Korean distilled spirite by deodorizing volatile incense. CONSTITUTION: A manufacturing method of increment potato Korean distilled spirite comprises the following steps: a first dipping 20-25 % of nonglutinous rice based on the water weight, 2% of yeast and rice-wine starter based on the weight of the nonglutinous rice into water; adding therice-wine starter and potato which has weight of 75-80% of the water to water and a second dipping thereof; manufacturing the potato distilled spirite having 45% or higher alcohol content by vacuum distillation; and filtering the manufactured potato distilled spirites using powdered activated carbon. The yeast is saccharomyces cerevisae, and a first dipping is processed at 25 deg. Celsius for 3 days and a second dipping is processed at 25 deg. Celsius for 4 days. A manufacturing method of a fruit liquor comprises the following steps: mixing the manufactured potato distilled spirite with Japanese apricot or mulberry at a weight ratio of 1:1 or 1:2; and manufacturing the fruit liquor by storing the mixed solution at 20 deg. Celsius for 60 days. The fruit liquor has 2498.8ug/ml or higher content of polyphenol. |
