| 摘要 |
PURPOSE: A process for preparing alcoholic drinks such as a rice wine, raw rice wine and soju using Condonopsis Lanceolata is provided, which has the flavor and effect of Condonopsis Lanceolata. CONSTITUTION: The process for preparing alcoholic drinks using Condonopsis Lanceolata comprises the steps of: (1) preparing mash for fermentation of rice wine process, putting 5% of grains, in desirable wheat flour and/or rice, adding 150 % of water and aging for 2-4days, in desirable 3days; (2) a first put-in process, putting 20% of grains, in desirable wheat flour and/or rice, 18-20% of crushed or sliced Condonopsis Lanceolata, 170-180% of water and aging at a temperature of 27-28°C for 10-12 days; (3) a second put-in process, putting 75% of grains, in desirable wheat flour and/or rice and 180% of water and aging at a temperature of 24-28°C, in desirably 27-28°C, during 9-10 days for raw rice wine, 15-18days for spirits; (4) adding water to have an alcohol content of 8% in case of Condonopsis Lanceolata raw rice wine, 11% in case of Condonopsis Lanceolata rice wine and filtering residues; and (5) making Condonopsis Lanceolata soju by distilling it to have an alcohol content of over 25% in general distilling process.
|
