KR20110068577A

KR20110068577A - Wine production process

Info

Publication number: KR20110068577A
Application number: KR1020090125594A
Authority: KR
Inventors: 김홍기
Original assignee: 김홍기
Priority date: 2009-12-16
Filing date: 2009-12-16
Publication date: 2011-06-22

Abstract

The present invention relates to a method of preparing apple liquor characterized by apple fermentation enzyme made by fermenting apple immature fruit and breakthrough without commerciality, and to producing liquor characterized by wild fermentation enzyme.

.

Apple production method characterized by the apple fermentation enzyme according to the present invention and the most

Suitable yeast production methods and liquor preparation methods characterized by wild fermentation enzymes,

Wheat flour, wheat flour, and mung bean powder are mixed and kneaded in a weight ratio of 2: 2: 1 to make the first yeast and the raw yeast

A first step of manufacturing the; Fermentation of apples by fermenting mixed apple flakes and sugar at 1: 1 weight ratio

A second step of obtaining an enzyme stock solution; Apple fermentation enzyme stock solution obtained in the second step under low temperature sterilization

Is a third step; I use various fruits and vegetables herbal medicines such as Schisandra chinensis, wild grape, wolfberry.

A fourth step of obtaining fermented enzyme fermentation enzyme by fermenting the mixture with fermentation at 1: 1 weight ratio; The fourth hole

A fifth step of pasteurizing the wild fermentation enzyme stock solution obtained in the tablet; Remind me to get cider

500 g of raw yeast obtained in the first step is mixed with fermented 2kg of glutinous rice and 3 liters of water.

2 kg of non-glutinous rice, 200 g of malt, 3 liters of water, in the second step

600cc of apple fermentation enzyme solution obtained is mixed and fermented by primary sulcusation.

Steamed non-glutinous rice 2kg, malt 200g, water 3ℓ, apple fermented enzyme stock solution obtained in the second step

A sixth process of mixing 1,000 cc and fermenting after second addition to obtain apple cider; In the sixth step

A seventh step of precipitating and filtering the obtained apple cider to obtain an apple cider cleansing liquid; In the seventh step

Each of the obtained apple juice clean solution and apple fermentation enzyme stock solution obtained by pasteurization in the third step were

The eighth step of mixing and forming at a weight ratio of 1: 0.15 each, characterized in that

All.

In addition, the present invention, makgeolli, medicinal wine, jongjong, wine, beer, distilled liquor, liqueur, dilute shochu, etc.

The third step or the liquor by selecting one type of liquor

Fermentation enzyme obtained by pasteurization in the fifth step was added at a weight ratio of 1: 0.3-1: 0.01

It is characterized by.

Description

Cider production and liquor manufacturing process {wine production process}

The present invention is a production and wild hair of apple wine characterized by apple fermentation enzymes that were not conventional

The present invention relates to a liquor manufacturing method characterized by an enzyme.

It is an object of the present invention to obtain apple fermentation enzyme by processing fermented sugar and then ripened apple unripe fruit and breakthrough in a predetermined method, and produced by mixing and fermenting yeast, glutinous rice and non-glutinous rice The present invention relates to a method of manufacturing liquor, which is modified and supplemented with a previously filed invention (Application No. 10-2007-0123545), which was received on December 16, 2009 due to incomplete description. will be.

Still another object of the present invention is a variety of vegetables, fruits, herbs, wild vegetables, wild vegetables

Select and collect only one flower according to taste or preference and fermented sugar

After fermentation with a mixture, pasteurization is carried out to make wild fermentation enzyme necessary for liquor preparation.

Sweetness of various liquors such as fermented wine, distilled wine, mixed wine, diluted wine made in the usual way

It is added to ingredients and formulated to make various alcoholic beverages with unique aroma and flavor economically.

The present invention relates to a method for producing liquor.

In general, when making apple cider by fermenting yeast and grains, apples or

The juice is fed directly into the fermenter, which mixes the yeast and grains, or

It is prepared by mixing fermentation of water boiled apples in grains, without commerciality according to the present invention

Fermentation of apple unripe fruit and green fruit with fermented sugar to make apple cider

To obtain an enzyme, characterized in that it is produced by mixing fermentation of yeast, glutinous rice and non-glutinous rice

How to make apple cider is not known yet.

In addition, when making liquor, the process of adjusting the taste of liquor is performed.

In the past, as a sweetener necessary for alcoholic beverages, foods such as aspartame and stevioside

Alcohol was prepared using additives, sugars such as fructose, oligosaccharides and sugar. Ha

However, it has a unique flavor and contains many beneficial ingredients essential for the human body

It is still unknown how to produce liquor using wild fermentation enzymes, which are known to be present.

It is not known.

An object of the present invention is to store long-term storage of apple unripe and breakthrough at room temperature

It is processed with strong apple fermentation enzyme and mixed and fermented with malt and grains.

Conventionally characterized by economically producing cider with a unique flavor

In addition to providing a method of manufacturing apple cider which was not available, various vegetables, fruits, herbs and herbs

Field fermentation obtained by low temperature sterilization after fermentation of fermented sugar with wild flowers

Providing a liquor manufacturing method of the liquor which has not been conventionally characterized by adding a biofermentation enzyme.

There is.

Another object of the present invention is to drink liquor characterized by apple fermentation enzyme and wild fermentation enzyme

It is to provide a method of manufacturing the yeast that is most suitable for manufacturing.

Hereinafter, the present invention for achieving the above object in more detail

The explanation is as follows.

Suitable yeast production methods and liquor preparation methods using wild fermentation enzymes are not intended.

Whole wheat flour, wheat flour and mung bean powder obtained by crushing whole wheat flour at a weight ratio of 2: 2: 1

A first step of kneading to prepare a primary yeast and raw yeast;

Apples unsweetened and unripe apples and sugar processed apple slices 1: 1

After mixing in weight ratio, put it in a container and seal it. Cold rock at around 20 ℃ without direct sunlight.

Fermentation for 6 months in cattle and then filtered and fermented apple fermentation enzyme

Obtaining a second step;

Apple fermentation enzyme stock obtained in the second step is pasteurized and necessary for the preparation of cider liquor

A third step of obtaining one pasteurized apple fermentation enzyme stock solution;

Vegetables, fruits, herbal medicines and wild vegetables, such as Schizandra chinensis, Odyssey, Bokbunja, Wild grapes, and wolfberry,

Processed by picking one type of wild flowers of Sanyacho according to your taste and preference

After mixing it with fermented sugar at 1: 1 weight ratio, put it in sterilized container and seal it directly

Fermentation in cold dark place for 6 months and then filtered to make liquor

A fourth step of obtaining a wild fermentation enzyme stock solution;

Low temperature sterilization of the fermented fermented enzyme enzyme obtained in the fourth step

A fifth step of obtaining a sterilized wild fermentation enzyme stock solution;

2 kg of glutinous rice, added to 500 g of raw malt obtained in the first step to obtain an apple cider,

3 liters of boiled and cooled water are mixed and fermented to make base liquor.

2kg, malt 200g, boiled and cooled 3L of water mixed with apple bale obtained in the second step

After adding 600cc of yeast enzyme solution, fermented by 1st coat,

2 kg of non-glutinous rice, 200 g of malt, and 3 liters of boiled and cooled water are mixed and then obtained in the second step.

1,000cc of apple fermented enzyme solution was added, followed by fermentation after the second addition.

A sixth step of harvesting and obtaining apple cider;

Put the cider obtained in the sixth step into the bucket and settle down.

Isolate the sediment that sits down to obtain a clear cider, which is filtered through a filter cloth to remove foreign substances.

A seventh step of obtaining a cider cleaning liquid after the removal;

Apple liquor obtained in step 7 and apple obtained by pasteurization in step 3

Consisting of the eighth step of mixing the fermented enzyme stock solution at a weight ratio of 1: 0.15, respectively

It is characterized by.

In addition, the present invention, the fermented rice wine and fermented rice wine, medicinal herbs and jongjong, grapes and yarn

Wine, hops and yeast obtained by fermenting yeast in fruit juices such as fruit

Beer, makgeolli or medicinal liquor or distilled or distilled liquor made by distilling wine or beer

Liqueurs made by leaching Japanese herbs and herbs, diluted shochu made by diluting alcoholic beverages with water, etc.

Makgeolli, Yakju, Jeongjong, wine, beer, steaming in making sake prepared by the usual method

One of the liquors made by the usual methods such as lychee, liqueur, dilute shochu, etc.

Obtained by pasteurization in the third step according to taste or preference

Apple fermentation enzyme is added at a weight ratio of 1: 0.3 to 1: 0.01, respectively, or

Instead of the enzyme, one of the wild fermentation enzymes obtained by pasteurization in the fifth step is selected

It is added by weight ratio of 1: 0.3-1: 0.01, respectively, or according to taste or preference

Apple fermentation enzyme and wild fermentation enzyme obtained by pasteurization in the 3rd and 5th process

Mix two or more kinds to make a mixed solution, and then mix the raw liquor and the mixed solution with a weight ratio of 1: 0.3 to 1: 0.01.

It is characterized by adding to form.

The first step of producing yeast in the present invention is washing and drying the whole wheat not milled.

The whole wheat flour, wheat flour, and mung bean powder obtained by grinding to 20-50 mesh, respectively, and have a weight ratio of 2: 2: 1.

Prepare the material by mixing with water, and then add water of about 15% of the total weight of the mixed material

Knead it and place it in a circular yeast with a diameter of 15 cm and a height of 3 cm

Place the mat on the table, put dried wormwood on it, and press the yeast

Put it on and ferment for 5 days at 30 ~ 35 ℃. When the fermentation is finished, take out the yeast and get in direct sunlight

In the well-ventilated, cool and dark place again aged 25-30 days to make the yeast yeast.

The first leaven is finely crushed to the size of soybeans in a well-ventilated area for 3 days

After sunburning and dewing the legislation, there is no smell like a moldy rotten smell

Prepare and select only good quality yeast with uniform yellowish white hyphae. this

Add 3 liters of boiled and cooled water per 1kg of the koji malt prepared in the above.

After immersion for 24 hours or more at ℃ hydration to obtain the yeast water to knead the raw malt.

Next, whole wheat flour, wheat flour, and mung bean powder

After each mixing at a weight ratio of 2: 2: 1, the yeast water obtained above was about 15% by weight.

Sprinkle it with rain and knead well, and put it into a round yeast mold with a diameter of 15 cm and a height of 3 cm.

After shaping, place a bed on the floor and bear the press-molded yeast on it.

Stack in shape and ferment for 5 days at 30 ~ 35 ℃. After fermentation, take out the yeast

The raw malt is obtained by aging for 25-30 days in a cool and dark place with no lines.

It is.

Next, the raw yeast is finely crushed to the size of soybeans for good ventilation for 3 days and

I want to drink alcohol through the legal process of sunshine and dew in this sunny place.

Complete Ryo Nuruk.

In the present invention, after processing the apple unripe fruit and breakthrough without commerciality by a predetermined method

The second step to obtain the fermentation enzyme fermentation enzyme by fermentation with fermented sugar is not commercial

Do not wash apple immature fruit and green onions with water and use a dry towel to clean the surface of the apple.

It's important to clean it with a cloth, remove the seeds and faucet, and then chop it into pieces with a thickness of about 5mm.

It is more effective to use Onggi jars than glass bottles, especially the above

After mixing apple slices and sugar in a 1: 1 weight ratio, the contents of the container

Fill it no more than two-thirds and push the top of the contents to

Put a heavy weight on top, seal the lid with a piece of Korean paper and avoid direct sunlight.

Fine fermentation after primary fermentation for 3 months in cold and dark place with good ventilation

Filter out the fermented enzyme stock solution, place it in a container, seal it, and mature it again for 3 months.

It is important to increase the contents, and during the first week of primary fermentation,

It is important to stir twice a day so that the mixture is mixed.

It is important to remove the extinguishing agent and collect only the cleansing liquid that has floated up and filter it with a filter cloth.

In the present invention, the third step of pasteurizing the apple fermentation enzyme stock solution is performed in the second step.

Put the obtained apple enzyme enzyme solution in an airtight container and pasteurization at a temperature of 65-75 ° C. for 30 minutes

It is important.

In the present invention, the fourth step for obtaining a wild fermentation enzyme stock solution is Schisandra chinensis, Audi, Bokbun

Various vegetables, fruits, etc. such as purple, wild buckwheat, and wolfberry

Select only one type of falcon and flower according to taste or preference and collect it.

Wipe well with a dry towel to prevent foreign substances on the surface.

It is important to prepare wild fermentation enzyme ingredients by chopping them to a size of about 5 mm

Do. At this time, various ingredients are selected to obtain wild fermentation enzyme according to taste or preference.

You can make it by hand. Small fruits such as Schisandra gojija are not sliced.

You can use it. For fruits like apples and pears, remove seeds and stems

Cut into pieces and chop the roots, branches, and leaves into 5cm or less each.

You can use It is also effective to use Onggi jars rather than glass bottles, especially

1 type of wild fermentation enzyme and sugar prepared by dividing by tile and type

It is important to mix by weight ratio. At this time, instead of sugar according to taste or preference

You can choose one type of fermented sugar such as malt sugar, crude syrup, honey,

The mixing ratio of biofermented enzyme and sugar or ingredients and fermented sugars is different from vegetables, fruits and herbal medicines.

Depending on the moisture content in the materials used, such as wild vegetables, fruits and flowers of wild vegetables

It is important to add or subtract from 1: 1 to 1: 1.5 weight ratio. In addition, the mixed contents

Fill each one not more than two-thirds of the volume of the container, and do not create an air layer inside.

Press the top of the contents firmly and place a heavy weight on the top

Sealed for 3 months in a cool dark place at around 20 ℃ without direct sunlight

After fermentation first, filter out the fermented enzyme fermentation enzyme with a fine sieve and place it in a container

It is important to allow it to ripen for another three months and then begin the first fermentation.

It is important to stir twice a day for the first week to mix well.

After fermentation and aging, remove the deposits and collect only the fresh liquid.

It is important to filter with.

In the present invention, the fifth step of pasteurizing the wild fermentation enzyme stock solution is carried out in the fourth step.

Put each obtained wild-enzyme stock solution in a sealed container at a temperature of 65 ~ 75 ℃

It is important to pasteurize for 30 minutes.

In the present invention, the sixth process of preparing apple cider, for 4 hours after washing non-glutinous rice and glutinous rice

Soaked in water and supported by a sieve for 1 hour, drained and heated for at least 30 minutes

It is important to steam and steam, and fermenter temperature is maintained at 20 ~ 25 ℃ and the first 4 ~ 5

The work is stirred every 12 hours to facilitate fermentation with a suitable oxygen supply.

It is important. At this time, instead of apple fermentation enzyme stock obtained in the second step, taste or preference

10-15% by selecting one of the fermentation enzyme fermentation enzyme obtained in the fourth step according to the degree

Mixed fermentation by weight ratio can economically produce various kinds of alcohol with unique flavor.

have.

In the eighth step of producing apple cider in the present invention, the apple liquor cleaning liquid obtained in the seventh step

Apple fermentation enzyme stock solution obtained by pasteurization in the third step and 1: 0.15

It is important to mix them with each other, and 1: 0.3-depending on taste or preference.

It can be adjusted by adding or subtracting in 1: 0.01 weight ratio.

Also in the present invention, makgeolli obtained by fermenting with grain and yeast, medicinal herbs and jongjong etc.

Fermented wines, hops and yeasts obtained by fermenting fruit stocks such as yeast, grapes and apples and yeast

Distilled beer made from distilled beer, makgeolli or medicine, or wine or beer,

Dilution made by diluting fruit or medicinal herbs in distilled spirits and diluting spirits with water

Pasteurized apple balm obtained in the third step in liquor prepared by a conventional method such as food shochu

The process of adding yeast enzyme or wild fermentation obtained in the fifth step to produce is made of makgeolli,

Hanju, Jeongjong, wine, beer, distilled liquor, liqueur, dilute shochu, etc.

After selecting the type of liquor as the raw liquor, it is added to the third process according to taste or preference.

Apple fermentation enzyme obtained by pasteurization at low temperature was added at a weight ratio of 1: 0.3-1: 0.01, respectively.

Makgeolli, Yakju,

A kind made by the usual method such as jongjong, wine, beer, distilled spirit, liqueur, dilute shochu

After the liquor was selected as the raw liquor, the liquor was added at a low temperature in the fifth step according to taste or preference.

Each of the wild fermentation enzymes obtained by sterilization was selected and each of 1: 0.3-1: 0.01

It is added in weight ratio to make it, or according to taste or preference,

Two or more apple fermentation enzymes or wild fermentation enzymes obtained by pasteurization

Properly mix (blend) to make fermented enzyme mixture, and then each of 1: 0.3 ~ 1: 0.01

It is important to add by mass ratio to make it.

As described above, according to the present invention, fermented apple immature and breakthrough without commerciality

The unique aroma, taste and flavor of apple fermentation enzyme made by fermentation with sugar

In addition to providing a unique way to produce unique cider economically,

Instead of apples, various vegetables, fruits, herbal medicines and wild flowers of Sanyacho and Sanyacho are mixed with fermented sugar

A state that has never been characterized by wild fermentation enzyme obtained by pasteurization after pasteurization

A method of forming the same is provided. In addition, according to the present invention the apple fermentation enzyme and wild fermentation

Provided is a method of producing yeast that is most suitable for the production of alcoholic beverages characterized by enzymes.

According to the present invention, apple immature fruit and unbreakable fruit, sugar, honey,

Long-term storage of apple fermentation enzyme source by fermentation with fermented sugar such as starch syrup and crude syrup

Obtaining liquids and using them to produce liquor to take advantage of unworthiness immature fruits and breakthroughs

Let's create high value-added food, as well as the immature fruit and breakthrough

It can be made into apple fermentation enzyme that can be stored at room temperature without extra storage cost.

By drastically reducing storage costs such as facility and maintenance costs required for storage,

Significant Contribution to Reduction of Manufacturing Cost of Excessive Drinks and Increasing Farm Income Using Immature and Breakthrough

There are features that can be done.

In particular, the present invention, such as Schizandra chinensis, Audi, Bokbunja, wild grapes, wolfberry, etc.

Fruits, flowers, vegetables and fruits are mixed with fermented sugars such as sugar, honey, syrup, syrup, and glucose.

Fermented distilled liquor by processing with fermented wild fermenting enzyme that can be stored for a long term at room temperature

As a sweetener necessary for the preparation of various liquors prepared by conventional methods such as distilled liquor, etc.

Aspartame, stabioside, fructose, oligosaccharide, sugar and

A variety of alcoholic beverages with unique aromas, colors and flavors not found in the same sweeteners

By providing a method of making a sacrificing approach, the development of Korean traditional liquor industry and Korea

There are special features that can greatly contribute to enhancing the competitiveness of alcoholic beverages.

As well as the liquor preparation method using the wild fermentation enzyme according to the present invention

It is used as a sweetener necessary for demulsifying drugs, but aspa as there is constant debate about the harmfulness

It is effective to replace food additives such as tom and stevioside, and also

Sugar, oligosaccharides, sugar, and other sweeteners used for alcoholic beverages

Is an economical way to manufacture a wide variety of alcoholic beverages with unique flavors, colors and flavors

It contributes to securing national intellectual property rights and mainstream manufacturing technology.

There are features that can be done.

Hereinafter, apples made by processing apple unripe fruit and breakthrough without commerciality according to the present invention

Method for preparing cider liquor characterized by the fermentation enzyme and the method of producing yeast most suitable

And more specifically through the embodiment of the liquor production method characterized by wild fermentation enzyme

As described, these do not limit the scope of the present invention.

Example 1 Liquor Characterized by Apple Fermentation Enzyme and Wild Fermentation Enzyme of the Present Invention

Method of making yeast best suited for manufacture

In order to support the technical features of the present invention apple fermentation enzymes and wild as follows

Nuruks were most suitable for the production of alcohols characterized by fermentation enzymes.

Alcohol fermentation enzyme and wild fermentation enzyme according to Example 1 of the present invention

The most suitable method of producing yeast is as follows.

First, wash whole wheat that has not been milled and dry it, and then grind to 20-50 mesh to prepare whole wheat flour.

It was. Then, the whole wheat flour, wheat flour, and mung bean powder were mixed in a weight ratio of 2: 2: 1, respectively.

After the mixture was mixed with water of about 15% of the total weight of the water, kneaded well, the height was 15 cm.

It was placed in a 3 cm round yeast mold and compression molded.

Then place the sagittarius on the floor, place the dried mugwort on it and compress it from above again.

Put the molded yeast and ferment for 5 days at 30 ~ 35 ℃ and take out the yeast after fermentation.

It is aged for 25-30 days in a cool, dark place with no direct sunlight,

The first leaven to be used was obtained.

Then, the first leaven is finely crushed to the size of the beans and the amount of good ventilation for 3 days

Sunshine in the land and the dew is legalized and there is no catch like a moldy rotten smell

Prepared by selecting only high-quality yeast with uniformly spreading yellowish white hyphae

It was.

Then, boiled and cooled per 1kg of yeast yeast prepared and sorted as above in a sterilized container.

Add 3 liters of water, mix well, immerse at 20-23 ℃ for 24 hours, and hydrate to make raw malt

I got yeast.

Next, the whole wheat flour obtained by washing and drying the whole wheat not crushed into 20-50 mesh,

Wheat flour and mung bean powder were mixed in a weight ratio of 2: 2: 1 to prepare a raw yeast material.

15% of the total weight of the raw yeast material prepared by mixing the yeast water obtained by hydration thereto.

Squeeze inside and out and knead well, and put it in a circular yeast with a diameter of 15cm and a height of 3cm

Brother.

Subsequently, the base is placed on the floor, and the yeast formed by compression molding on it is shaped like a product.

After fermentation at 30-35 ℃ for 5 days, take out the fermented yeast and

It was aged for 25 to 30 days in a cool, well-ventilated dark place to obtain raw malt.

The amount of well-ventilated for three days by crushing the raw malt to the size of the beans

Sunshine in the land and the dew is legalized to complete the raw yeast for alcohol

I did it.

Example 2 Preparation of Apple Fermentation Enzyme Required for Apple Cider Production according to the Present Invention

In order to support the technical features of the present invention as follows:

Apple fermentation enzyme stock was prepared by fermenting the fruit and fruit.

Apple fermentation enzyme production method according to Example 2 of the present invention is as follows.

First, 30kg of apple unripe fruit and green onions without commercial value were prepared. Prepared apples with water

Wipe clean with a dry towel to remove any foreign matter on the surface of the apple without washing.

After cutting it into pieces about 5mm thick, about 20kg of apple pieces were obtained. Finely chopped

Sterilized sterilized Onggi jar with 20kg of apple flakes and 20kg of sugar

Put in. Fill the contents so that it does not exceed 2/3 of the volume of the pot.

Press firmly on the top of the contents to prevent formation of a base, and then place a heavy weight on top

Cold area around 20 ℃ which is well ventilated without direct sunlight

Primary fermentation was done for 3 months in cattle. For the first week, make sure the contents are well mixed

Stir well two times to the base.

Three months later, the primary fermentation of the fermented apple fermentation enzyme was filtered through a fine sieve, about 9ℓ.

Take the apple fermentation enzyme stock from the apples, and again, not more than 2/3 of the volume of the pot

After filling and sealing, in a cool dark place at around 20 ℃ with no direct sunlight

Aged for months. After 3 months, the precipitated residue of the fermented apple

Remove only the fresh liquid that floats up and filter it with a filter cloth.

A stock solution was obtained.

Example 3 Preparation of Pasteurized Apple Fermentation Enzyme Required for Alcohol Production according to the Present Invention

method

In order to support the technical features of the present invention as follows: pasteurized apple fermentation enzyme

Was prepared.

Method for producing pasteurized apple fermentation enzyme according to Example 3 of the present invention is as follows.

The apple fermentation enzyme of 8.4L obtained in Example 2 was placed in a sealed container.

After sterilization for 30 minutes at a temperature of 65 ~ 75 ℃, 8.4L pasteurized apple fermentation enzyme stock solution was removed.

Was done.

Example 4 Method for Producing Wild Fermentation Enzyme according to the Present Invention

In order to support the technical features of the present invention, wild fermentation enzymes are prepared as follows.

It was.

Wild fermenting enzyme production method according to Example 4 of the present invention is as follows.

First, 4 kg of Schizandra chinensis, 4 kg of Goji berries, and 4 kg of wild grapefruit are not washed with water,

Wipe clean with a dry towel to prevent quality.

It was. At this time, various ingredients are selected to obtain wild fermentation enzyme according to taste or preference.

Can be prepared and prepared according to the moisture content of the selected material.

The mixing ratio is adjusted by adjusting the weight ratio from 1: 1 to 1: 5.

4 kg of Schisandra chinensis prepared in the above, 4 kg of wolfberry, 4 kg of wild grapes, 4 kg each

Mix well by weight ratio. 3 sterilized sterilized Onggi jars with 4kg + sugar

4kg each, 4kg wolfberry + 4kg sugar, 4kg wild berry + 4kg sugar

I shared it separately. At this time, fill the contents so that it does not exceed 2/3 of the volume of the pot

Press the top of the contents firmly and place a heavy weight on top

After sealing the lid with Hanji, it is around 20 ℃ which is well ventilated without direct sunlight.

Primary fermentation was carried out for 3 months in a cool dark place. At this time, the contents are well mixed for the first week.

Stir well twice a day.

After 3 months, fermented wild fermented enzyme of Schizandra chinensis, Gojija and wild grapes

Are collected by fine sieves, and then each of three sterilized pots

Each type was put separately and aged. If the contents do not exceed 2/3 of the volume of the pot

In a cool, dark place at around 20 ° C that is well ventilated and out of direct sunlight.

Were aged for 3 months. Precipitated Leftover Fermented Wild Fermentation Enzyme Solution after 3 Months

Remove the creeper and collect only the fresh floating liquid and filter it with filter cloth.

Obtain 1.2ℓ of undiluted stock solution, 1.2ℓ of wolfberry wild fermentation enzyme stock solution and 1.4ℓ of wild grape fermentation enzyme fermentation enzyme.

It was.

Example 5 Preparation of Pasteurized Wild Fermentation Enzyme Required for Alcohol Production according to the Present Invention

method

In order to support the technical features of the present invention as follows:

Was prepared.

The preparation method of pasteurized wild fermentation enzyme according to Example 5 of the present invention is as follows.

1.2 liters of Schisandra chinensis fermentation enzyme obtained in <Example 4>, goji berry wild fermentation

Each 1.2 liter of the sample solution and 1.4ℓ of wild grape fermented enzyme fermentation enzyme are put in a sealed container.

Oh, sterilized by fermentation of cold fermented Schizandra chinensis fermented with cold paste for 30 minutes at 65 ~ 75 ℃

1.2ℓ, pasteurized goji berry fermentation enzyme fermentation 1.2ℓ, pasteurized wild grape fermentation fermented enzyme source

1.4 L of liquid was prepared.

Example 6 A method for preparing cider liquor characterized by the apple fermentation enzyme according to the present invention

In order to support the technical features of the present invention as follows:

Apple wine characterized by an apple fermentation enzyme made by fermenting the berry and was prepared.

Cider liquor manufacturing method characterized by the apple fermentation enzyme according to Example 6 of the present invention

It's like

First, wash 2kg of glutinous rice and soak it in water for 4 hours and apply it to sieve for 1 hour.

After subtracting and heating for more than 30 minutes and steamed for more than 10 minutes steamed glutinous rice steamed and cooled. Following

Prepare a sterilized sterilized jar and here the raw yeast 500g prepared in Example 1,

After cooking, add 2kg of glutinous rice, and 3 liters of cooled water

After mixing, the mixture was fermented at 20-25 ° C. for 7 days to obtain a base liquor. At least 4-5 days

In order to facilitate fermentation with one oxygen supply, the contents of the jar are

Stir well to mix.

Subsequently, the first sulcus was performed on the base sulcus obtained above.

2 kg of non-glutinous rice is washed for 1 hour and then poured into water for 1 hour

Support the sieve, drain the water, heat it for at least 30 minutes, and steam it for at least 10 minutes.

Steamed and cooled Next, the uncooked rice gourd prepared by cooling after cooking in the jar

2 kg of rice, 200 g of malt, 3 liters of boiled and cooled water, apple fermentation obtained in Example 2

Add 600cc of enzyme stock solution, mix well, seal first and seal for 7 days at 20 ~ 25 ℃

Fermentation yielded a primary sulcus.

Subsequently, the second summation was performed on the first summation obtained above.

2 kg of non-glutinous rice is washed for 2 hours and then soaked in water for 1 hour

Steamed and cooled Next, the uncooked rice gourd prepared by cooling after cooking in the pot

Add 1,000 cc of enzyme stock solution, mix well, seal secondly, and seal, for 7 days at 20 ~ 25 ℃

Not fermented to give an apple fermented wine. At this time, the fermentation of apple mixed with the first and second

The total amount of enzyme stock was determined by rice and water used for the first and second rounds according to taste and preference.

The amount can be adjusted by adding or subtracting in a weight ratio of about 10% to 15% of the total amount.

Subsequently, the filtrate obtained from the above-mentioned apple fermented liquor was separated and harvested.

After removing the foreign matter by filtration with a poultry, settle in sterilized sterilized bottle and settle for 3 days

Isolate the sediment that has settled under the bottle and collect the filtrate cleared upwards.

12 liters of apple liquor solution were obtained.

Next, the apple juice solution obtained above and the pasteurized apple feet obtained in Example 3 above.

Yeast enzymes are mixed in a weight ratio of 1: 0.15 to produce unique flavors of around 16% alcohol content.

13.8 L of the strain was prepared. Apples used as raw liquor according to taste or preference

The ratio of main cleansing solution and pasteurized apple fermenting enzyme used as additives is 1: 0.3-

It can be adjusted by adding or subtracting in 1: 0.01 weight ratio.

The cider obtained in the above was centrifuged at 55,000-70,000 rpm for 15-20 minutes.

After centrifugation to obtain a clean extract, fine filtration using a filter

After sterilization in a sealed container, pasteurized at 65 ℃ ~ 70 ℃ for 30 minutes

Apple cider is characterized by the apple fermentation enzyme of the present invention having a color and flavor.

Example 7 Alcohol Production Method Featuring Wild Fermentation Enzyme of the Present Invention

In order to support the technical features of the present invention is characterized by the fermentation enzyme as follows

Mainstream sake was made.

Production method of liquor characterized by the wild fermentation enzyme according to Example 7 of the present invention

It's like

First, wash 4kg of glutinous rice and soak it in water for 4 hours and apply it to sieve for 1 hour.

4kg of glutinous rice, prepared by cooling after cooking, and 5 liters of boiled water

After mixing, fermented for 7 days at 20 ~ 25 ℃

L of grain fermented liquor was obtained. At this time, the first 4 ~ 5 days can be easily fermented by proper oxygen supply.

After stirring for 12 hours, the contents of the jar were mixed well.

Next, put the fermented grains obtained in the sterilized sterilized bottle and settle for 3 days and then bottle

Isolate and settle the sediment underneath and collect the filtrate which is cleared upwards and filter

Filtration with a cap obtained about 6 L grain fermented liquor cleaning solution.

Subsequently, 6 liters of the grain fermented liquor cleansing liquid obtained in the above were obtained from three kinds of low

20 ~ 25 after fermenting 900cc of wild fermentation enzyme mixture mixed with wild sterilizing enzyme

Fermented liquor with unique color, fragrance and flavor with about 17.2% alcohol content after aging for 3 days at ℃

6.9 L was obtained. At this time, the composition of the wild fermentation enzyme mixture used for mixing formulation Omi

Wild Fermentation Enzyme 100cc, Wild Goji Fermentation 400cc, Wild Wild Fermentation 400cc

Was mixed in a weight ratio of to obtain a total mixture of 900cc, the grain fermented liquor cleaning

It was prepared by adding 6 l of liquid at a weight ratio of 1: 0.15. At this time, according to taste or preference

Cereal fermented juicing liquor used as a treatment technique and wild fermentation enzyme mixture used as an additive 1: 0.3

-It can be adjusted by adding or subtracting at 1: 0.01 weight ratio, and according to taste or preference.

Apple enzyme fermentation obtained by pasteurization in Example 3 or by pasteurization in <Example 5>

One type of Schizandra fermentation enzyme, goji berries fermentation enzyme, wild grape fermentation enzyme

Only fermentation enzymes can be selected and added or adjusted in a weight ratio of 1: 0.3-1: 0.01.

Subsequently, the fermented liquor obtained by the above preparation was centrifuged at 55,000 to 70,000 rpm.

Centrifuge for 15-20 minutes to obtain a clean extract, and then use a filter

Microfiltration, and put into these sterile sterilized sealed containers under low temperature sterilization at 65 ℃ ~ 70 ℃ 30 minutes

F characterized by the wild-fermented enzyme of the present invention having a unique flavor, color and aroma

The fermented liquor was completed.

Example 8 Alcoholic Liquor Characterized by Apple Fermentation Enzyme and Wild Fermentation Enzyme of the Present Invention

Determination method

Mainstream sake was made.

Liquor characterized by the apple fermentation enzyme and wild fermentation enzyme according to Example 8 of the present invention

The method of forming is as follows.

After cooking, add 2kg of glutinous rice, and 3 liters of cooled water

Stir well to mix.

Subsequently, the first sulcus was performed on the base sulcus obtained above.

Steamed and cooled Next, 2kg of non-glutinous rice cooked in a pot after cooking,

Add 200g malt, boil it, add 3ℓ of cooled water, mix well, seal it first and seal

Fermentation was carried out at 20-25 ° C. for 7 days to obtain a first injection.

Steamed and cooled Next, 2kg of non-glutinous rice cooked in a pot of hot water

Add 200g malt and boil it in water and add 3ℓ of cooled water, mix well

Fermented at 20 ~ 25 ℃ for 7 days to obtain a fermented grain wine.

Subsequently, the filtrate obtained from the above-mentioned grain fermentation liquor was separated and harvested.

10.4 L of grain fermented liquor was obtained.

Subsequently, the grain fermented liquor cleansing solution obtained above and the pasteurized sand obtained in Example 3 above.

The super-fermentation enzyme stock solution and the low-temperature sterilized Schizandra fermentation enzyme stock solution obtained in Example 5

Each is mixed at a weight ratio of 1: 0.2: 0.05 to produce a unique flavor with an alcohol content of about 16%.

About 13 L of fermented strains characterized by fermented wild yeast was obtained.

Centrifuge for 15-20 minutes to obtain a clean extract, and then use a filter

After precise filtration, it is placed in a sterile sterilized airtight container and pasteurized by low temperature sterilization at 65 ℃ ~ 70 ℃ for 30 minutes.

Characterized by the apple fermentation enzyme and wild fermentation enzyme of the present invention with a special flavor, color and flavor

The fermented liquor was completed.

Claims

Features apple fermentation enzymes made from processed apples such as unripe apples and fresh fruits.

In the method of producing cider wine, apple pieces and sugar each having a thickness of about 5 mm

Mix by weight ratio of 1: 1 ~ 1: 1.5 and ferment for 3 months

A first step of ripening for months to obtain an apple fermentation enzyme stock solution; Yarn obtained in the first step

Some of the over-fermented enzyme stock solution was pasteurized at a temperature of 65-75 ° C. for 30 minutes to prepare apple juice.

A second step of obtaining the required pasteurized apple fermentation enzyme stock solution; Whole wheat flour, wheat flour, mung bean powder

Yeast 500g, steam, characterized in that fermented by mixing in a weight ratio of 2: 2: 1 each

After mixing 2kg of chilled glutinous rice and 3ℓ of water, fermented at 20 ~ 25 ℃ for 7 days

A third step of obtaining; 2kg of chilled rice and chilled rice, 3 liters of water, in the first step

After mixing and sealing the obtained apple fermented enzyme stock 600cc fermented for 7 days at 20 ~ 25 ℃

The fourth step of performing the first scoop; 2kg of chilled rice, 2 liters of water,

1000cc apple fermentation enzyme stock solution obtained in the first step is mixed and sealed at 20 ~ 25 ℃

A fifth step of performing a second mash to ferment for 7 days; Apple foot after fermentation

A sixth step of separating and harvesting fork rice from Hyoju to obtain apple liquor cleansing liquid; The sixth step

Apple Sterilizing Solution obtained in

Produced by cider liquor characterized in that the solution is added at a weight ratio of 1: 0.15.

method.

In the liquor production method characterized by wild fermentation enzyme, Schisandra chinensis, Gugija, wild grapes

Mix the sugars in a 1: 1 weight ratio and put them in different containers for 3 months.

Fermented Schisandra chinensis fermented yeast, Goji berries wild yeast fermented, wild grape fermented yeast fermented

Each fermented enzyme was collected and put back into another container for 3 months.

A first step of ripening to obtain a wild fermentation enzyme stock solution; Each wild foot obtained in the first step

Put yeast enzyme stock in different containers one by one and pasteurize at 65 ~ 75 ℃ for 30 minutes

Obtaining a pasteurized wild fermentation enzyme stock solution; Obtained by pasteurization in the second step

Schisandra chinensis fermentase 100cc, wolfberry wild fermentase 400cc, wild grape fermentation enzyme

3rd to obtain a pasteurized wild fermentation enzyme mixture required for the liquor preparation by mixing 400cc

fair; Whole wheat flour, wheat flour and mung bean powder were mixed and fermented at a weight ratio of 2: 2: 1.

After the yeast 500g, steamed glutinous rice and chilled rice 4kg, 5l of water after mixing

A fourth step of obtaining fermented grain wine by fermenting at 20-25 ° C. for 7 days; Fermentation finished fourth hole

The fifth process for separating and harvesting fork rice from grain fermented liquor to obtain grain fermented liquor

tablet; Grain fermented liquor obtained in the fifth step and pasteurization obtained in the third step

It is characterized in that the wild-fermented enzyme mixture is added by weight ratio of 1: 0.15

Method of making liquor.

In the liquor production method characterized by apple fermentation enzyme and wild fermentation enzyme, the thickness

Fermented for 3 months by mixing apple slices and sugars of about 5mm in a weight ratio of 1: 1 to 1: 1.5, respectively.

Fermentation broth is harvested and aged for another 3 months to obtain apple fermentation enzyme stock solution.

1 step; Fermented for 3 months by mixing Schisandra chinensis and sugar at a weight ratio of 1: 1 ~ 1: 1.5

Then, fermented broth was collected and aged for three months.

Obtaining a second step; Apple Fermentation Enzyme and Schisandra chinensis Fermented in the First and Second Processes

Put the enzyme stock solution in different containers and pasteurize it for 30 minutes at 65 ~ 75 ℃

Pasteurized apple fermentation enzyme stock and pasteurization Omija wild fermentation enzyme stock

A third step of obtaining; Whole wheat flour, wheat flour and mung bean powder are mixed in a weight ratio of 2: 2: 1

Yeast 500g, fermented glutinous rice boiled rice 2kg, 3ℓ of water

Mixing and fermenting at 20-25 ° C. for 7 days to obtain base liquor; Expression after capital increase here

2kg of Hin glutinous rice and 3ℓ of water are sealed and fermented at 20 ~ 25 ℃ for 7 days.

A fifth step of performing the first addition; After cooking again, mix 2kg of chilled non-glutinous rice and water 3ℓ

A sixth step of combining and sealing a second supplementation to ferment for 7 days at 20-25 ° C .; remind

After the second injection, the fermented rice wine is separated from the fermented rice wine and fermented.

Seventh step of obtaining semen; The grain fermented liquor cleaning liquid obtained in the seventh step and the third step

The pasteurized apple fermentation enzyme stock solution and the pasteurized Schisandra chinensis fermentation enzyme stock solution

Produced by alcohol, characterized in that the addition by weight ratio of 1: 0.2: 0.05 respectively

method.

Prepared by the method of any one of claims 1 to 3, wherein the apple fermentation enzyme stock or vegetable

Note that the content of the biofermented enzyme stock solution is 10-15% of the total weight of the total contents.

Method of preparation

The method of claim 1 to 3 prepared by the method of any one of the methods,

In pasteurized apple fermentation enzyme stock or pasteurized wild fermentation enzyme stock used as an additive

Select one type and add it to the raw material at a weight ratio of 1: 0.3 ~ 1: 0.01,

Or fermented enzyme by mixing two or more pasteurized fermentation enzymes according to taste or preference.

Make a mixed solution and add it to the raw material liquor to be produced in a weight ratio of 1: 0.3 to 1: 0.01.

A method for producing liquor, characterized in that it has been produced.

In the liquor manufacturing method characterized by wild fermentation enzyme, apple, schisandra, mulberry,

Of various vegetables, fruits and various herbal medicines such as molecules, wild grapes and wolfberry

Select only one type of fruit and flower according to taste or preference and collect it.

Prepared by chopping to a size of about 5mm thick and about 5cm long, each prepared in this way

Mix the ingredients and sugar in a weight ratio of 1: 1 ~ 1: 1.5 and put them in different containers one by one

It is fermented for 3 months to collect fermentation broth and put them in different containers.

A first step of fermenting wild fermented enzyme stock for 3 months; Obtained in the first step

Put each type of wild fermentation enzyme stock in different containers at 65 ~ 75 ℃

2nd to obtain a pasteurized wild fermentation enzyme stock solution required for the liquor preparation by cold pasteurization for 30 minutes

fair; One type of fermented liquor made by fermenting it in the usual way, such as makgeolli, medicinal wine, or jongjong.

Is selected as the raw liquor, and the wild fermentation enzyme stock solution obtained in the first step or

Select one kind of pasteurized wild fermentation enzyme stock solution obtained in the second step before raw material surgery

10 to 15% of the total weight of the sieve contents is added and fermented by swelling, or the first hole

Definition Two or more of wild fermentation enzyme stock solution or pasteurized fermentation enzyme stock solution of the second step

Selected mixed fermented enzyme mixture is made and 10-15% of the total weight

Fermented wine production method, characterized in that the fermentation by adding and sulphing.

fair; Common methods such as makgeolli, medicinal wine, sake, wine, beer, distilled spirit, liqueur, dilute shochu

Choose one kind of sake as raw liquor, and choose one kind of liquor

Select one kind of pasteurized wild fermentation enzyme stock obtained in the second step

1: 0.3 to 1: 0.01 by weight ratio or two or more pasteurized fermentation enzyme stock solutions

Prepare fermented enzyme mixture mixed and add it at a weight ratio of 1: 0.3 ~ 1: 0.01

Alcohol production method characterized in that.

In claim 1, 2, 3, 4, 5, 6, and 7, according to the taste or preference instead of sugar, one type of fermented sugar such as maltose, syrup, honey, etc. Method of producing an apple fermentation enzyme stock solution and wild fermentation enzyme stock solution characterized in that the fermentation in a weight ratio of 1: 1 to 1: 1.5 by selecting.

The method of claim 1, 2, 3 and 6, wherein the whole wheat flour, wheat flour, and mung bean powder, which are ground to 20-50 mesh after washing and drying the unmilled whole wheat flour, have a weight ratio of 2: 2: 1, respectively. A first step of compressing and molding the primary yeast by putting water into a circular yeast with a diameter of 15 cm and a height of 3 cm after mixing with water, mixing and mixing water of about 15% by weight. Place the base on the bottom and put dried mugwort on top of it. Put the yeast yeast press-molded in the first step on it, ferment at 30 ~ 35 ℃ for 5 days, and keep it in a cool and dark place with no direct sunlight for 25 ~ 30 days. A second step of ripening to make first leaven; After breaking the first yeast obtained in the second step into the size of soybean, finely squeezed the sun in a well-ventilated sunny area for 3 days, and then adjusting the dew to make it white and yellow with a good smell. A third step of selecting only the high-quality yeast laid and putting 3 liters of boiled and cooled water per 1 kg of the selected primary yeast, and immersing at 20-23 ° C. for 24 hours to obtain hydrated yeast; The whole wheat flour, wheat flour, and mung bean powder, which are obtained by washing and drying the whole wheat flour, which are not milled, are mixed in a weight ratio of 2: 2: 1, respectively, to prepare a raw yeast material, and the yeast obtained in the third step. A fourth step of making the raw material yeast by compressing and molding it into a circular yeast mold having a diameter of 15 cm and a height of 3 cm, kneading with about 15% of the total weight of the raw yeast material prepared by mixing water; The raw yeast obtained in the fourth step is stacked in the shape of a product on a bed, fermented at 30-35 ° C. for 5 days, and aged for 25-30 days in a cool dark place without direct sunlight for fermentation. A fifth step of making; The leaven is characterized in that the raw malt of the fifth step is finely crushed to the size of soybeans, and the raw malt is finished through a legal process of soaking sun and dew in a well-ventilated sun for three days.

The method according to claim 1, 2, 3, 6, and 9, wherein the whole wheat flour, wheat flour, and mung bean powder, which are ground to 20-50 mesh after washing and drying the unmilled whole wheat flour, are 2: 2, respectively. A first step of mixing in a weight ratio of 1, mixing water of about 15% of the total weight of the mixed water and kneading the mixture, and then putting it in a circular yeast of 15 cm in diameter and 3 cm in diameter; Place the base on the bottom and put dried mugwort on top of it. Put the yeast yeast press-molded in the first step on it, ferment at 30 ~ 35 ℃ for 5 days, and keep it in a cool and dark place with no direct sunlight for 25 ~ 30 days. A second step of ripening to make first leaven; After breaking the first yeast obtained in the second step into the size of soybean, finely squeezed the sun in a well-ventilated sunny area for 3 days, and then adjusting the dew to make it white and yellow with a good smell. A third step of selecting only the high-quality yeast laid and putting 3 liters of boiled and cooled water per 1 kg of the selected primary yeast, and immersing at 20-23 ° C. for 24 hours to obtain hydrated yeast; The whole wheat flour, wheat flour, and mung bean powder, which are obtained by washing and drying the whole wheat flour, which are not milled, are mixed in a weight ratio of 2: 2: 1, respectively, to prepare a raw yeast material, and the yeast obtained in the third step. A fourth step of making the raw material yeast by compressing and molding it into a circular yeast mold having a diameter of 15 cm and a height of 3 cm, kneading with about 15% of the total weight of the raw yeast material prepared by mixing water; The raw yeast obtained in the fourth step is stacked in the shape of a product on a bed, fermented at 30-35 ° C. for 5 days, and aged for 25-30 days in a cool dark place without direct sunlight for fermentation. A fifth step of making; The process of producing the yeast, characterized in that the raw malt of the fifth step finely crushed to the size of the bean, and then through the legal process of soaking sun and dew in a well-ventilated sun for three days.

In the manufacturing method of liquor, the whole wheat not milled is crushed into 20-50 mesh after washing and drying.

Whole wheat flour, wheat flour and mung bean powder were mixed in a weight ratio of 2: 2: 1, respectively,

15% of water is mixed with water and kneaded and placed in a round yeast with a diameter of 15cm and 3cm

A first step of compression molding the first yeast; Place a mat on the floor, put dried wormwood,

Put the first yeast press compression molded in the first step on the fermentation for 5 days at 30 ~ 35 ℃

After aging, ripen for 25-30 days in a cool dark place with no direct sunlight.

A second process of making yeast; Chop yeast obtained in the second step is finely sized soybean

Shredded, sun-drenched in a well-ventilated sunny area for 3 days

There is no mischief such as moldy rotting smell, and yellow-white hyphae with good smell is spread evenly.

3 liters of boiled and cooled water per 1kg of the selected yeast nursing after selecting only the high-quality yeast

A third step of obtaining hydrated yeast by immersing at 20-23 ° C. for 24 hours; Not

Wash the whole wheat flour and grind it into 20 ~ 50 mesh, and then remove the whole wheat flour, wheat flour and mung bean powder.

Each of them was mixed in a weight ratio of 2: 2: 1 to prepare a raw yeast material.

Is prepared by mixing the yeast water obtained by mixing

Porridge is put into a round yeast with a diameter of 15cm and 3cm in height to make a raw yeast.

The fourth step; The raw yeast obtained in the fourth step is stacked in a shape of a product on the seat.

After fermentation at 30 ~ 35 ℃ for 5 days in a cool dark place with no direct sunlight

A fifth step of fermenting the raw malt by aging for 25 to 30 days; Raw material of the fifth step

Shred the look to the size of a bean, and soak in the sun for 3 days

Yeast characterized by completing the raw material yeast through a legal process to match high dew

Alcohol, characterized in that using.

The whole wheat flour, wheat flour and mung bean powder, which are ground to 20 to 50 mesh after washing and drying, are mixed in a weight ratio of 2: 2: 1, respectively, A first step of compressing and molding primary yeast by adding water to water and kneading the mixture into a circular yeast with a diameter of 15 cm and a height of 3 cm; Place the base on the bottom and put dried mugwort on top of it. Put the yeast yeast press-molded in the first step on it, ferment at 30 ~ 35 ℃ for 5 days, and keep it in a cool and dark place with no direct sunlight. A second step of ripening to make first leaven; After breaking the first leaven yeast obtained in the second step into the size of soybean, it was sunk in a well-ventilated sunny area for 3 days, and the dew was legally regulated. A third step of selecting only the high-quality yeast laid and putting 3 liters of boiled and cooled water per 1 kg of the selected primary yeast, and immersing at 20-23 ° C. for 24 hours to obtain hydrated yeast; The whole wheat flour, wheat flour, and mung bean powder, which are obtained by washing and drying the whole wheat flour, which are not milled, are mixed in a weight ratio of 2: 2: 1, respectively, to prepare a raw yeast material, and the yeast obtained in the third step. A fourth step of making the raw material yeast by compressing and molding it into a circular yeast mold having a diameter of 15 cm and a height of 3 cm, kneading with about 15% of the total weight of the raw yeast material prepared by mixing water; The raw yeast obtained in the fourth step is stacked in the shape of a product on a bed, and fermented at 30-35 ° C. for 5 days, and then aged for 25-30 days in a cool dark place without direct sunlight to ferment the raw yeast. A fifth step of aging; Liquor, characterized in that using the yeast characterized in that the raw malt of the fifth step is finely crushed to the size of the bean, and the raw malt is completed through a legal process of soaking sun and dew in a well-ventilated sun for 3 days. Manufacturing method.