| 摘要 |
PURPOSE: A method for pretreatment of bred yeast for manufacturing Hong-ju(liquor) is provided to prevent contamination during koji-making and to shorten koji-making process. CONSTITUTION: A pretreatment of bred yeast for manufacturing Hong-ju(liquor) comprises: a step of preparing wood box and pottery; a step of maintaining the wood box and pottery in a fermentation room at 34-36°C for 2-3 hours; a step of adding starchy ingredients and culturing at 34-36°C for 2-3 hours; a step of seeding seed malt to the starchy ingredient and storing at 34-36°C for 12-24 hours; and a step of sieving and culturing again at 34-36°C for 2-3 hours. |
