A FEED ADDITIVE PROCESS USING A SOYBEAN CURD RESIDUE AND MAKGEOLLI(RICE WINE)

• Main Author: JO, BYEONG OK
• Format: Patent
• Language: English; Korean
• Published: 06.12.2011
• Subjects: FODDER; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A functional feed additive formed with a makgeolri(raw rice wine) mixture with bean curd dregs, and a producing method thereof are provided to reduce the usage amount of feed. CONSTITUTION: A producing method of a functional feed additive formed with a makgeolri(raw rice wine) mixture with bean curd dregs comprises the following steps: mixing hard-boiled rice with malt and yeast to obtain a hard-boiled rice mixture, mixing the hard-boiled rice mixture with water before inserting into a fermenting container, and fermenting the mixture for 7-10 days at 25-28 deg C before filtering to obtain makgeolri microorganisms(S100); mixing the makgeolri microorganisms with purified water in a ratio of 1:0.8-1.2 for diluting(S200); adding the bean curd dregs and ginseng leaves into the obtained makgeolri(S300); and fermenting the mixture in the fermenting container for 7-10 days at 25-28 deg C(S400).