Preparation of turmeric, rice wine and turmeric rice wine produced by this

摘要

PURPOSE: A manufacturing method of curcumae longae rhizoma turbid rice wine and curcumae longae rhizoma turbid rice wine manufactured by the same are provided to enhance taste and fragrance of the turbid rice wine and storability without artificial sterilizing process. CONSTITUTION: A manufacturing method of curcumae longae rhizoma turbid rice wine comprises the following steps: sorting and washing white rice and dipping the same for predetermined hours; making hard-boiled rice after increasing the white rice for 20-30 minutes under high temperature and high pressure condition; cooling the increased hard-boiled rice; manufacturing ipguk by contacting 28-32 wt% of the hard-boiled rice with 0.2-0.3 parts by weight of seed malt and ipguk fermenting the same at 35-40 deg. Celsius for 36-40 hours; mixing 0.8-1.2 parts by weight of yeast with 130-135 parts by weight of purified water based on 1-5 wt% of the hard-boiled rice among the cooled hard-boiled rice and manufacturing the distiller's grains(crude liquor) by cultivating under the temperature condition of 26-30 deg. Celsius; 1 stage dipping step which mixes 260-270 parts by weight of purified water with 60-70 parts by weight of the Curcumae longae Rhizom; fermenting the 1 stage mixture; 2 stage dipping step which mixes 1-2 parts by weight of yeast, 0.2-0.4 parts by weight of purified enzyme agent and 160-170 parts by weight of purified water; aging the 2 stage dipping mixture; and filtering the matured solution.