MAKGEOLLI WITH CHAGA(INONOTUS OBLIQUUS) AND METHOD FOR MANUFACTURING THEREOF

From the paper

Abstract

A crude rice wine comprising Inonotus Obliquus is provided to obtain the unique efficacy of a conventional crude rice wine and enhance functionality of the crude rice wine due to effective ingredients obtained from the Inonotus Obliquus. A method for preparing a crude rice wine comprises the steps of: (a) steaming rice to prepare hard boiled rice and mixing 150kg of the hard boiled rice with 0.3kg of seed malt to prepare koji (b) after mixing 3kg of Inonotus Obliquus powder or Inonotus Obliquus leachate, 0.1kg of yeast and 250 liters of water with the koji with agitation, fermenting it at a temperature of 23-25 deg.C for 3 days to obtain a first fermented material (c) after mixing the first fermented material with 390kg of the hard boiled rice, 5kg of modified malt, and 670 liters of water with agitation, fermenting it at a temperature of 25-27 deg.C for 2 days to obtain a second fermented material (d) after mixing the second fermented material with 60kg of starch and 100 liters of water, fermenting it at a temperature of 25-26 deg.C to obtain a ripened mash and (e) diluting the mash with water to have an alcohol concentration of 6%.