| 摘要 |
PURPOSE: A method for making rice Makkoli containing paprika is provided to prevent loss of taste, flavor, nutrients, and original color and to enhance anti-cancer and anti-oxidation functions. CONSTITUTION: A method for making Makkoli containing paprika comprises: a step of mixing yeast, nuruk, brewage water, and pulverized paprika to steamed rice; a step of culturing the mixture and stirring; and a step of sterilizing the fermented mixture at 50-80 Deg. C and maturing in a refrigerator of low temperature for 20-40 days. The Makkoli contains 1,500-20,000 mg/100g of total amino acid content. |
