STEAMED A DOUGH FOR ALCOHOLIC LIQUORS AND MANUFACTURING METHOD

摘要

PURPOSE: A method for making steamed dough having certain amount of moisture through dehumidification is provided to produce traditional liquid of high quality. CONSTITUTION: A method for making Korean traditional liquor comprises: a step of kneading flour; a step of steaming the dough at 2-50 kg/cm^2; a step of cooling and dehumidifying the dough to maintain moisture rate from 5 to 10%; a step of pulverizing the dough and sterilizing; and a step of cooling for 20-40 minutes and cooling at room temperature. The sterilization is performed through high temperature flash sterilization treatment, ultraviolet light treatment, high temperature, or high frequency constant voltage treatment.