METHOD FOR BREWING KOJI USING PHELLINUS LINTEUS MYCELIAL RICE AND SEAWEEDS AND METHOD FOR PREPAIRING FERMENTED ALCOHOL USING THEREOF

摘要

The present invention relates to a manufacturing method of Koji using phellinus linteus mycelial rice and laver, and a manufacturing method of fermented liquor using the same, and, more specifically, to a manufacturing method of Koji using phellinus linteus mycelial rice and laver, and a manufacturing method of fermented liquor using the same capable of manufacturing dry Koji with a high storage property and fermentation performance, and easy to manufacture, and facilitating to manufacture fermented liquor with reduced foreign tastes and smells, which are disadvantage of seaweed liquor, by mixing with laver in the process of manufacturing Koji by cultivating phellinus linteus mycelia on rice. The manufacturing method of Koji using phellinus linteus mycelial rice according to the present invention comprises a immersing process of soaking and swelling grains in water; a mixing process of mixing the grains and laver powder; a first sterilizing and cooling process of sterilizing by heating the mixture of grains and laver powder and cooling; an inoculating and cultivating process of inoculating phellinus linteus mycelia liquid-cultivated to the grain-laver powder mixture and cultivating; a second sterilizing and cooling process of sterilizing the grain-laver powder mixture in which the mycelia is cultivated by heating, and cooling; a mold starter inoculating and cultivating process of inoculating the mold starter in which an alcohol fermented mycelia is liquid-cultivated to the grain-laver powder mixture, and cultivating; a drying process of drying the grain-laver powder mixture in which the mold starter is cultivated; and a pulverizing process of pulverizing the dried grain-laver powder mixture. On the other hand, the manufacturing method of fermented liquor using the Koji manufactured by using phellinus linteus mycelial rice and laver according to the present invention is characterized in that base liquor is manufactured by using the Koji manufactured with said method, and that fermented liquor is manufactured by using the base liquor. [Reference numerals] (AA) Laver powder;(BB) Grain;(CC) Dipping;(DD) Mix;(EE,II) Sterilization;(FF,JJ) Cooling;(GG) Seed inoculation;(HH,LL) Culture;(KK) Yellow chrysanthemum vaccination;(MM) Drying;(NN) Pulverizing