| 摘要 |
PURPOSE: A method for making Makkoli of ginseng fermentation is provided to maintain the flavor and taste of traditional Makkoli and to ensure functionality. CONSTITUTION: A method for making Makkoli of ginseng fermentation comprises: a step of washing, dipping, water-removing, steaming, and cooling rice and scattering seed malt to prepare ipguk(Japanese koji); a step of adding the ipguk, water, and yeast and proliferating the yeast at 20°C for 5 days to prepare crude liquor; a step of adding water and ipguk to the crude liquor and culturing the yeast at 22°C as a first smashing; a step of adding water, hard-boiled rice, and popped rice to the suldeot(rice-wine mash) and adding raw ginseng juice; a step of leaching and fermenting for 2 days as a second mashing; a step of adding water and popped rice to second suldeot and fermenting for 1 day as a third mashing; a step of adding the popped rice and oligosaccharides to third suldeot and fermenting for 1 days as a fourth smashing; and a step of maturing fourth suldoet for 1 day. |
