MANUFACTURING METHOD OF TAKJU CONTAINING OF MILK LIPID HYDROLYSATE

摘要

PURPOSE: A method for producing coarse liquor is provided to improve the quality of the coarse liquor without affect solubility of the liquor and obtain the liquor having sour, bitter, and sweet taste. CONSTITUTION: A method for producing coarse liquor containing milk fat hydrolysate comprises: a step of breeding seed malt to starch crude ingredient to obtain bred yeast; a step of adding yeast, water, and lactic acid; a step of adding water and bred yeast again, and stirring; a step of adding hard-boiled rice, water, and malt; a step of maturing ingredients; a step of removing sediment from the crude ingredient and adding hydrolysate of water and mild fat; a step of dissolving milk cream in distilled water of 80-100°C; a step of adding the fat hydrolysate and stirring at 20-50°C for 1-10 hours; and a step of heating at 80-120°C for ten minutes.