DAEBONG SYRUP CONTAINING DAEBONGGAM HONGSI MANUFACTURING METHOD AND ITS APPLICATION DAEBONG SYRUP

摘要

The present invention relates to a method for producing Daebong syrup containing Daebong ripe persimmon. More preferably, the present invention relates to a method for producing Daebong syrup by using Daebong ripe persimmon which is a specialized product of Yeongam-gun, Jeonnam, wherein the Daebong ripe persimmon has a high sugar content and plenty of sweet tastes, includes vitamin C, has high calorie, contains nutritive components of carbohydrate and protein, and exhibit good fruit color, taste, and flavor. The method comprises the steps of: soaking rice by dipping 10-20 Kg of rice (brown rice) in water for 5-8 hours; producing hard-boiled rice by removing moisture from the soaked rice and cooking the same in a vaporous steamer; producing a mixture by agitating 25 wt% of the hard-boiled rice, 12 wt% of ripe Daebong persimmon obtained by removing an outer skin and a seed from Daebong persimmon, 3 wt% of malt, and 50 wt% of water; obtaining a malt liquid by injecting the agitated mixture in a thermo-keeping boiled-rice container to be fermented at 50-70C for 13-15 hours; producing wort by filtering the malt liquid through a cotton cloth; and putting the filtered wort in a container and heating the same for 4-5 hours to adjust a concentration.