METHOD FOR PREPARING BREWED ALCOHOLIC BEVERAGE OF JERUSALEM ARTICHOKE

摘要

PURPOSE: A method for making Helianthus tuberosus fermentation wine is provided to obtain the wine with high fermentation rate and rich essential amino acids. CONSTITUTION: A method for making Helianthus tuberosus fermentation wine comprises: a step of steaming to prepare rice ipguk(Japaneses koji); a step of adding water and yeast to the rice ipguk and primarily smashing with crude liquor; a step of pulverizing and steaming Helianthus tuberosus and adding during primary smashing; a step of mixing water and fermenting to prepare matured suldeot(rice-wine mash); and a step of adding spirit and water. [Reference numerals] (AA) Steaming rice; (BB) Seeding white koji mould; (CC) Rice ipguk(Japanese koji); (DD) Yeast; (EE) Crude liquor; (FF) Rice ipguk; (GG) Primary mashing; (HH) Helianthus tuberosus; (II) Pulverizing; (JJ) Steaming; (KK) Secondary mashing; (LL) Matured suldeot(rice wine mash); (MM) Filtering and neutralizing; (NN) Original liquor of yakju(refined rice wine); (OO) 95% spirit; (PP) Water; (QQ) Mixing; (RR) Helianthus tuberosus fermentation wine