RICE WINE USING ROASTED SOYBEAN POWDER AND METHOD FOR PREPARATION THEREOF

A method for preparing a rice wine using roasted soybean powder is provided to obtain a functional rice wine having excellent functional properties and containing isoflavone. The method comprises the steps of: (a) adding water to steamed starch-based material such as rice, wheat flour, corn, barley, potato, sweet potato, tapioca, malt, yeast and fermenting it at a temperature of 15-20 deg.C for 5-10 days to prepare base; (b) after adding steamed starch-based material, malt and water to the base, fermenting it at a temperature of 15-20 deg.C for 2-3 days; (c) after adding steamed starch-based material, malt, water, roasted soybean powder and saccharifying enzyme to the product obtained from the step(b), fermenting it at a temperature of 10-20 deg.C for 12-18 days; and (d) filtering and ripening the fermented solution obtained from the step(c).