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METHOD FOR PREPARING BASE LIQUOR FOR MANUFACTURING FERMENTED GRAIN ALCOHOLIC DRINK AND METHOD FOR PREPARING FERMENTED GRAIN ALCOHOLIC DRINK USING BASE LIQUOR MADE THEREBY
METHOD FOR PREPARING BASE LIQUOR FOR MANUFACTURING FERMENTED GRAIN ALCOHOLIC DRINK AND METHOD FOR PREPARING FERMENTED GRAIN ALCOHOLIC DRINK USING BASE LIQUOR MADE THEREBY
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机译：制备发酵谷物酒精饮料的基础酒的方法和使用基础发酵液制备发酵谷物酒的方法
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摘要
The present invention provides a method for preparing mitsul for fermented grain alcoholic drink, wherein the method comprises the steps of: (S1) performing lactic-acid fermentation of a first mixture liquid containing water, a raw grain, and nuruk using lactic acid bacteria; (S2) sterilizing the lactic-acid fermented liquid; and (S3) adding yeast to the sterilized lactic-acid fermented liquid, followed by alcohol fermentation. According to the present invention, the pH of the fermented liquid is lowered due to the lactic acid generated by using lactic acid bacteria at the time of preparing mitsul, thereby suppressing saprogenic bacteria. Further, it is not necessary to add the industrially produced lactic acid, so that a consumer can purchase the fermented grain alcoholic drink with an easy mind. Further, the flavor and umami of the lactic-acid fermented final product are improved and the contamination of wild-type lactic acid bacteria can be maximally reduced, so that the final products have lengthened shelf life even though it is unsterilized fermented grain alcoholic drink. [Reference numerals] (AA) Step of pulverizing cereal into powder; (BB) Add water, modified nuruk for unsteaming, and lactic acid; (CC) Step of performing lactic-acid fermentation by lactic acid bacteria; (DD) Step of sterilizing a fermented liquid; (EE) Add yeast; (FF) Step of fermenting mitsul; (GG) Add a cereal powder, water, and modified nuruk for unsteaming; (HH) Step of main mashing (alcohol fermentation); (II) Step of filtering; (JJ) Step of fermenting; (KK) Step of filtering; (LL) Fermented grain alcoholic drink
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