METHOD FOR PREPARING FERMENTED ALCOHOLIC DRINK USING BUCK WHEAT KOJI

摘要

PURPOSE: A method for manufacturing fermentation wine using buckwheat koji is provided to use active ingredient of buckwheat and to take nutritional ingredient of rutin and amino acid. CONSTITUTION: A method for manufacturing fermentation wine having an amino activity of 6.6 comprises: a step of absorbing moisture to buckwheat powder and inoculating Aspergillus shrousamii to the buckwheat powder; a step of adding yeast, lactic acid, and brewing water and culturing to obtain crude liquor; a step of adding buckwheat bred yeast and brewing water to the crude liquor to make ferment; a step of adding steamed buckwheat powder and brewing water to ferment; and a step of filtering the ferment.