IMPROVED NURUK(MALTED RICE) CONTAINING ACTIVE DRIED-YEASTS AND ENCAPSULATED LACTIC ACID BACTERIA AND METHOD FOR MANUFACTURING TRADITIONAL RICE WINE USING THE SAME

摘要

PURPOSE: Improved Nuruk(malted rice) containing active dried-yeasts and encapsulated lactic acid bacteria and a method for manufacturing traditional rice wine using the same Nuruk are provided, thereby improving the taste and productivity of the traditional rice wine. CONSTITUTION: A method for manufacturing improved Nuruk(malted rice) comprises the steps of: (a) inoculating fungi having amylase and protease activity into the steamed crude Nuruk materials, pre-culturing the mixture and shaping the pre-cultured Nuruk; (b) culturing the shaped Nuruk in a cultivation room and pulverizing the cultured Nuruk; and (c) adding encapsulated lactic acid bacteria or active dried-yeasts or yeast spores into the pulverized Nuruk and drying the mixture in a hot-air dryer, wherein the fungi include Rhizopus sp. KSD-815(KFCC-11279), Aspergillus usamii, and Aspergillus oryzae; the yeast is Saccharomyces cerevisiae; and the lactic acid bacterium is Lactobacillus bulgaricus. A method for manufacturing traditional rice wine comprises using the improved Nuruk containing active dried-yeasts and encapsulated lactic acid bacteria.