| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing black makgoli capable of extending the storage period of black makgoli, reducing belches and headaches caused by hangovers, and improving the flavor. SOLUTION: The black makgoli is produced by: mixing makgoli produced by steaming glutinous rice and black rice as main materials to make granular rice malt, mixing malt and yeast to make yeast mash, soaking the yeast mash in aged sake and raw water for primary fermentation, secondarily fermenting (aging) the fermented yeast mash in brewing water in which starch syrup and brown sugar are dissolved, and filtering the secondarily fermented mash with hot-water liquid of Korean medicinal materials made from dried Rehmannia glutinosa, safflower, gardenia fruits and senna obtusifolia seeds and Chinese lacquer extracts; and packaging and commercializing the mixture. Much carbon dioxide is produced in the thus-produced black makgoli, and therefore, the flavor is improved, and belches and headaches caused by hangovers can be relieved. Further, the black makgoli also has such advantages that the makgoli is not soured for a long period of time even without a sterilization step, and that the storage period can be extended. COPYRIGHT: (C)2012,JPO&INPIT |
