| 摘要 |
PURPOSE: A method for making Takju is provided to suppress breeding and fermentation by lactic acid bacteria and to extend best before date of Takju. CONSTITUTION: A method for making Takju comprises: a step of isolating supernatant and jigemi(debris during brewage) from suldeot(rice-wine mash) at 5 degrees Celsius for 24-48 hours; a step of sterilizing the supernatant by athermal treatment; and a step of mixing the supernatant and jigemi. The sterilization method by athermal treatment includes centrifugation, diatomite filtration, trap filtration, chemical treatment, or sterilization filtration. [Reference numerals] (AA) Supernatant; (BB) Volatile part(moisture+alcohol) viscosity; (CC) Under 98.7% 1cP; (DD) Lees; (EE) 91.89% 11cP |
