06-10-2016 дата публикации
Номер: KR1020160115606A
Принадлежит:
The present invention relates to a method of preparing rice beer using uncooked rice, cooked rice and cooked barley, and more particularly, to a method of preparing rice beer which is characterized in that: a liquefying enzyme, a diastatic enzyme, yeast, and water are added to uncooked rice and then a first stage fermentation is performed for 1-3 days; cooked rice, cooked barley and cooked malt are then further added to the first fermented product; puffed rice, barley, malt, a liquefying enzyme, a diastatic enzyme, yeast, hop and water are added and then a second stage fermentation is performed for 1.5-4.5 days. According to the method, flavor and sweet taste effects are improved and a preparation period is reduced to approximately 5 days. The rice beer prepared through a method according to the present invention, in comparison with conventional preparing methods, can reduce the preparation period to approximately 5 days, and is excellent overall in bubble retention time, alcohol content ...
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