MAKGEOLLI CONTAINING FERMENTED PEAR AND PREPARATION METHOD THEREFOR

Title:

MAKGEOLLI CONTAINING FERMENTED PEAR AND PREPARATION METHOD THEREFOR

Document Type and Number:

WIPO Patent Application WO/2024/029760

Kind Code:

A1

Abstract:

Provided are makgeolli (Korean rice wine) and a preparation method therefor, wherein the makgeolli contains fermented pear and decreases in the astringent taste caused by fermentation while offering a fragrant flavor with a unique savory and tangy taste of makgeolli. The preparing method follows the iyanju method (double alcohol fermentation) which comprises mixing and fermenting rice slurry and pear to prepare a base liquor, using hard-boiled rice to perform additional fermentation, and filtering out the residues, followed by a post-fermentation process.

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Inventors:

LEE SEUL GI (KR)

Application Number:

PCT/KR2023/009536

Publication Date:

February 08, 2024

Filing Date:

July 05, 2023

Export Citation:

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Assignee:

LEE SEUL GI (KR)

International Classes:

C12G3/026; C12G3/022; C12G3/024; C12G3/06; C12N1/14

Foreign References:

KR20090043370A	2009-05-06
KR100868537B1	2008-11-17
KR101182735B1	2012-09-13
KR20160063452A	2016-06-07
KR960023019A	1996-07-18
KR102508089B1	2023-03-09

Attorney, Agent or Firm:

KIM, Hyun Jae (KR)

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