| 摘要 |
PURPOSE: A producing method of traditional fermented rice punch containing seaweed is provided to secure the unique flavor of conventional fermented rice punch, and to offer useful nutrients of the seaweed. CONSTITUTION: A producing method of traditional fermented rice punch containing seaweed comprises the following steps: mixing fresh seaweed with water or a mixture containing the water and ethanol, and extracting for 3~4hours at 95~121deg C using an extractor; centrifugal separating the obtained extract and residues, filtering the extract, and condensing the extract to obtain a seaweed extract; mixing malt and purified water, and extracting for 3~4hours at 60deg C for removing solid portions; centrifugal separating the obtained extract, and filtering to obtain a malt extract; dipping rice in the water for 1hour, and steaming to obtain hard boiled rice; inserting the malt extract into the hard boiled rice, and saccharifying for 4~6hours to obtain saccharified liquid; and mixing the saccharified liquid with the seaweed extract, and heating for 30~50minutes. |
