| 摘要 |
PURPOSE: A method for making cheongju using ginger is provided to enhance ginger flavor and to improve immunity and antioxidation. CONSTITUTION: A method for making cheongju using ginger comprises: a step of mixing ipguk rice(rice for brewage), lactic acid, and yeast and prepare distiller's grain; a step of mixing ipguk rice, ginger powder, and lactic acid to the distiller's grain and first-mashing; a step of mixing hard-boiled rice, puffed rice, and nuruk(malt) and second-mashing; a step of adding puffed rice or hard-boiled rice and third-mashing; a step of adding puffed rice and ginger concentrate and fourth-mashing; a step of adding oligosaccharides and maturing; a step of filtering the matured mixture using a filter press; and a step of adding potassium aspartate, dextrin, and glucose and packing. [Reference numerals] (AA) First-mashing; (BB) Second-mashing; (CC) Third-mashing; (DD) Fourth-mashing; (EE) 1.5% juice; (FF) 3% juice; (GG) 1.5% powder; (HH) 3% powder |
