| 摘要 |
The liquor by using Capsicum annuum produced in Goesan is provided to improve preference of liquor by establishing the optimal mixing condition of materials, and optimal tecnique of fermentation and maturation of Capsicum annuum liquor, and performing the sensory inspection. The liquor by using Capsicum annuum produced in Goesan is produced by washing the rice with water, dipping the rice in water for 1 hour, and dehydrating the dipped rice on the gauze for 30 minutes, spreading the cotton cloth in a steamer, placing the dehydrated rice on the cotton cloth, steaming the rice, maintaining the steaming for 40 minutes when the vapor begins rising, cooling the fermentation tempeature to 30 deg. C or less, inoculating 10g of Nuruk(Koji mould) per 500g of rice into the rice, solid-fermenting the rice in mineral water at 28-35 deg. C for 52 hours, adding the steamed rice, 0.5-5% of Capsicum annuum powder, and mineral water, secondly fermenting the mixture at 25 deg. C for 7 days, maturing the fermented product at 4 deg. C for 20 days, adding aspartame and Rubi Fructus into the undiluted solution of Capsicum annuum fermented liquor according to the preference and keeping the mixture at 25-30 deg. C for 10 days, adding the Lithospermum Erythrorhizon extract which is prepared by fermenting the mixture of Lithospermum Erythrorhizon and Rubus Coreanus extract at 25-30 deg. C for 36 hours into the Capsicum annuum fermented liquor. |
