KR100529966B1 - manufacturing method for wine of Dictamnus albus - Google Patents
manufacturing method for wine of Dictamnus albus Download PDFInfo
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- KR100529966B1 KR100529966B1 KR10-2003-0032827A KR20030032827A KR100529966B1 KR 100529966 B1 KR100529966 B1 KR 100529966B1 KR 20030032827 A KR20030032827 A KR 20030032827A KR 100529966 B1 KR100529966 B1 KR 100529966B1
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G49/00—Conveying systems characterised by their application for specified purposes not otherwise provided for
- B65G49/05—Conveying systems characterised by their application for specified purposes not otherwise provided for for fragile or damageable materials or articles
- B65G49/06—Conveying systems characterised by their application for specified purposes not otherwise provided for for fragile or damageable materials or articles for fragile sheets, e.g. glass
- B65G49/063—Transporting devices for sheet glass
- B65G49/064—Transporting devices for sheet glass in a horizontal position
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G51/00—Conveying articles through pipes or tubes by fluid flow or pressure; Conveying articles over a flat surface, e.g. the base of a trough, by jets located in the surface
- B65G51/02—Directly conveying the articles, e.g. slips, sheets, stockings, containers or workpieces, by flowing gases
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G2201/00—Indexing codes relating to handling devices, e.g. conveyors, characterised by the type of product or load being conveyed or handled
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G2812/00—Indexing codes relating to the kind or type of conveyors
- B65G2812/16—Pneumatic conveyors
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F04—POSITIVE - DISPLACEMENT MACHINES FOR LIQUIDS; PUMPS FOR LIQUIDS OR ELASTIC FLUIDS
- F04D—NON-POSITIVE-DISPLACEMENT PUMPS
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Abstract
본 발명은 봉삼주의 제조방법에 관한 것으로서, 봉삼을 알콜 농도 15 ~ 35% 의 소주에서 숙성시켜 숙성 봉삼주를 제조하는 한편, 알콜 농도 90 ~ 98% 의 주정을 가열하여 나오는 알콜 증기를 봉삼에 통과시킴에 의해 추출되는 봉삼액이 섞인 봉삼액 주정을 제조한 후, 상기 숙성 봉삼주와 봉삼액 주정을 혼합하여 희석시켜 소정의 알콜 농도의 봉삼주로 제조하므로, 봉삼의 딕탐닌 성분을 유효하게 추출할 수 있는 효과가 있다. The present invention relates to a method for producing Bongsam liquor, wherein aged Bongsam is aged in alcoholic liquor 15 to 35% to produce aged Bongsam liquor, while alcohol vapor 90-98% alcohol is heated to pass through Bongsam. After preparing Bongsam liquor mixed with Bongsam liquid extracted by Shikim, and then diluting by mixing the aged Bongsam liquor and Bongsam liquor alcohol to produce a predetermined alcohol concentration of Bongsam liquor, it is possible to effectively extract the dictamnin component of Bongsam It can be effective.
Description
본 발명은 봉삼주의 제조방법에 관한 것이다.The present invention relates to a production method of Bongsam.
봉삼은 백선 또는 봉황삼이라고도 하며, 학명은 Dictamnus dasycarpus turcz 이며, 다년초로 뿌리가 흰색이고 잎은 깃골겹잎으로 중간축에 좁은 날개가 있으며, 꽃은 흰색으로 5 ~ 6월에 피며 꽃잎에 홍자색의 줄이 있고 꽃자루와 포의 선점에서 강한 냄새를 내는 식물인데, 그 뿌리를 약재로 사용한다. Bongsam is also known as ringworm or phoenix, and its scientific name is Dictamnus dasycarpus turcz. It is a perennial plant with white roots and leaves as quills, with narrow wings on the middle axis. It has a string and has a strong smell at the stalk of peduncles and poinsettias, and its root is used as a medicinal herb.
상기 봉삼은 알레르기성 비염, 기침, 천식, 간염 등에 탁월한 효과가 있고, 폐결핵, 위장병, 관절염 등에도 효과가 있는 것으로 알려져 있으며, 그 뿌리 껍질은 백선피라고 하여 흔히 피부병 치료약으로 쓰이고 있다. 함유성분으로서 딕탐닌(Dictamnine), 다이담노칵톤(Didamnokakton), 사포닌(Saponin), 정유 등이 있다. The ginseng is known to be effective in allergic rhinitis, cough, asthma, hepatitis, and also effective in pulmonary tuberculosis, gastrointestinal diseases, arthritis, etc., the root bark is commonly used as a skin disease treatment drug called ringworm. Examples of the ingredient include ditamtamine, didamnokakton, saponin and essential oils.
일반적으로 과실주나 인삼주 등은 과실이나 인삼을 25% 정도의 에틸 알콜 또는 메틸 알콜이 포함된 소주 등에 장기간 침적시켜서 유효성분이 추출되게 하여 제조하였다. 유효성분의 추출량을 높이도록 40% 전후의 알콜이 포함된 소주나 고랑주를 사용하기도 한다.In general, fruit wine or ginseng wine was prepared by immersing fruit or ginseng in soju containing 25% ethyl alcohol or methyl alcohol for a long time to extract the active ingredient. In order to increase the extraction amount of the active ingredient, soju or fur wine containing about 40% alcohol may be used.
상기 봉삼도 일반적으로 알려져 있는 상기 과실주나 인삼주를 담그는 방법으로 봉삼주를 제조하여 음용하기도 한다. The bongsam is also commonly prepared by drinking bongsamju by dipping the fruit wine or ginseng wine.
그런데, 봉삼(백선)의 경우, 유효하고 독특한 성분으로 알려진 퀴놀린계 딕탐닌(Dictamnine : C12H9NO2)은 물에 녹지 않고 뜨거운 알코올에 잘 녹기 때문에 알코올의 농도가 낮거나 물로 약탕기에 다려도 녹아 나오지 않으므로 봉삼의 약리 성분을 효율적으로 이용하지 못하였다는 문제점이 있었다.By the way, in the case of Bongsam (lineworm), quinoline dictamnin (C 12 H 9 NO 2 ), which is known as an effective and unique ingredient, does not dissolve in water but is soluble in hot alcohol. Since it does not melt, there was a problem that the pharmacological components of Bongsam could not be efficiently used.
따라서, 본 발명은 상기 문제점을 해결하기 위해 이루어진 것으로서, 본 발명의 목적은 봉삼의 딕탐닌 성분을 유효하게 추출할 수 있는 봉삼주의 제조방법을 제공하는 데 있다. Therefore, the present invention has been made to solve the above problems, and an object of the present invention is to provide a method for producing Bongsam wine which can effectively extract the dictamnin component of Bongsam.
본 발명은, 봉삼을 알콜 농도 15 ~ 35% 의 소주에서 숙성시켜 숙성 봉삼주를 제조하는 한편, 알콜 농도 90 ~ 98% 의 주정을 가열하여 나오는 알콜 증기를 봉삼에 통과시킴에 의해 추출되는 봉삼액이 섞인 봉삼액 주정을 제조한 후, 상기 숙성 봉삼주와 봉삼액 주정을 혼합하여 희석시켜 소정의 알콜 농도의 봉삼주로 제조하는 것을 특징으로 한다.According to the present invention, the aged ginseng is aged in an alcoholic beverage having a alcohol concentration of 15 to 35% to prepare a aged ginseng wine, while the alcoholic ginseng extracted by heating alcoholic alcohol having 90 to 98% alcohol concentration through the ginseng is extracted. After preparing the mixed saengsam liquor, the aged saengsam liquor and mixed with distilled saengsam liquor is characterized in that to produce a beet alcohol of a predetermined alcohol concentration.
상기 숙성 봉삼주는, 용기에 미건조상태의 봉삼을 넣고, 알콜 농도 15 ~ 35%의 소주를 봉삼 1kg당 10 ~ 20ℓ 의 비율로 부은 다음, 밀봉하여 냉암소에 3년 ~ 6년간 보관시켜 자연적으로 숙성시켜 제조한다. The aged bongsamju, put the undried bongsam in a container, pour alcohol of 15 ~ 35% alcohol shochu at a rate of 10 ~ 20ℓ per 1kg of bongsam, then sealed and stored in cold dark for 3 to 6 years naturally It is prepared by aging.
상기 숙성 봉삼주는, 투명한 용기에 미건조상태의 봉삼을 넣고, 알콜 농도 15 ~ 35%의 소주를 봉삼 1kg당 10 ~ 20ℓ 의 비율로 부은 다음, 밀봉하여 숙성실에 넣어 55 ~ 60℃ 의 온도로 5 ~ 10일간 1차로 숙성시킨 후, 투명한 용기에 들어 있는 봉삼주를 일조시간 동안 자연 태양광 하에서 5 ~ 10일간 2차 숙성시켜 제조할 수도 있다. The aged bongsamju, undried bongsam in a transparent container, pour alcohol of 15 ~ 35% alcohol shochu at a rate of 10 ~ 20l per 1kg, then sealed and put into a aging room at a temperature of 55 ~ 60 ℃ 5 After primary aging for 10 days, Bongsamju in a transparent container may be prepared by secondary aging for 5 to 10 days under natural sunlight for one hour.
상기 봉삼액 주정은, 알콜 농도 90 ~ 98%의 주정 500 ~ 1500ℓ을 가열하여 나오는 그 알콜 증기를 한약재용으로 건조된 봉삼 20Kg에 4 ~ 8시간 순환시키면서 통과시켜 봉삼액이 흘러 내리게 하여 제조한다. The Bongsam liquor alcohol is produced by heating the alcohol vapor 90 ~ 98% alcohol concentration 90 ~ 98% of the alcohol vapor is passed through circulating 4 ~ 8 hours in 20Kg of dried ginseng for herbal medicine for 4 hours to flow down.
그리고, 상기 숙성 봉삼주에 대해 봉삼액 주정을 4 ~ 6% 혼합하여 혼합액을 제조한 후, 이 혼합액을 정수한 물로 휘석시켜 소정 알콜 농도의 봉삼주로 제조하는 것이 바람직하다. In addition, after mixing 4-6% of barsam ginseng liquor with respect to the aged saengsam liquor to prepare a mixed solution, it is preferable to prepare the mixed liquor with purified water to make beotsam liquor having a predetermined alcohol concentration.
이하, 본 발명의 실시예에 대해 첨부도면을 참조하여 상세히 설명한다. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
[실시예 1]Example 1
실시예 1은 자연숙성 방법에 의해 숙성 봉삼주를 제조하여, 별도로 제조된 주정 봉삼액과 혼합하여 봉삼주를 제조하는 실시예이다.Example 1 is an example of preparing the bongsamju by producing a aged bongsamju by natural ripening method, mixed with a separately prepared alcohol bongsamju.
도1에 도시한 바와 같이, 용기에 미건조 상태의 봉삼을 넣고 알콜 농도 15 ~ 35%의 소주를 봉삼 1kg당 10 ~ 20ℓ 의 비율로 부은 다음(S1), 밀봉하여 냉암소에 3년 ~ 6년간 보관시켜 자연적으로 숙성시킨 후(S2), 봉삼을 걸러 여과하여(S3), 숙성 봉삼주를 우선 제조한다(S4).As shown in Figure 1, put undried Bongsam in a container and pour soju with an alcohol concentration of 15 to 35% at a rate of 10 to 20 l per kg of Bongsam (S1), and seal it in a cool dark place for 3 to 6 years. After storage for a year to naturally ripen (S2), by filtering bongsam ginseng (S3), first to produce aged bongsamju (S4).
한편, 알콜 농도 90 ~ 98%의 주정 500 ~ 1500ℓ을 가열하고(S21), 가열 시에 나오는 알콜 증기를 한약재용으로 건조된 봉삼 20Kg에 4 ~ 8시간 순환시키면서 통과시켜(S22), 봉삼액이 추출되어 주정에 흘러 내리게 하여(S23), 주정 봉삼액을 제조한다.On the other hand, the alcohol concentration of 90 ~ 98% alcohol 500 ~ 1500L is heated (S21), alcohol vapor from heating is passed through 20Kg bongsam dried for herbal medicine for 4-8 hours while passing (S22), Extracted and allowed to flow into the spirit (S23), to prepare a spirits gongsam.
다음에, 상기 숙성 봉삼주에 대해 봉삼액 주정을 4 ~ 6% 혼합하여 혼합액을 제조한 후(S31), 이 혼합액을 정수한 물로 희석시켜(S32), 소정 알콜 농도의 봉삼주로 제조한다(S33). Next, after mixing the saengsam liquor alcohol 4 ~ 6% with respect to the aged saengsam liquor to prepare a mixed solution (S31), the mixture is diluted with purified water (S32), it is prepared to be a Bongsam liquor of a predetermined alcohol concentration (S33) ).
상기 숙성 봉삼주를 제조할 시에, 봉삼은 서식지에서 채취한 것을 씻은 후 냉풍건조하여 수분이 완전히 건조된 것을 사용하고, 용기는 유리병이나 폴리카보네이트(Polycarbonate, PC) 재질의 용기를 사용한다.When preparing the aged Bongsam liquor, Bongsam is used to completely remove moisture by washing with cold air and then drying it in a habitat, and using a container made of glass or polycarbonate (PC).
상기 주정 봉삼액을 제조할 시에는, 압력 약탕기와 유사하게 특별히 고안된 추출장치를 사용하는 것이 바람직한데, 추출장치는 하부의 가열실에서 끓어 오르는 알코올의 증기가 봉삼이 안치된 선반을 통과하게 하고 알코올의 증기가 순환되게 하여 봉삼에 함유된 딕탐닌 성분이 추출되어 흘러내리게 하는 구조가 바람직하다.When preparing the spirits of the ginseng extract, it is preferable to use a specially designed extraction device similar to a pressure shaker, the extraction device allows the steam of alcohol boiling in the lower heating chamber to pass through the shelf in which the ginseng is placed It is preferable that the structure of causing the steam of circulating to extract and flow down the dickhamin component contained in Bongsam.
상기 숙성 봉삼주와 봉삼액 주정을 혼합한 혼합액을 희석할 시에는, 공지의 초임계 고온처리 정수장치를 통과하여 정수된 수정(Micro-clustered water)를 사용하는 것이 바람직하며 10% 정도의 알콜 농도로 주세법에 따라 다양한 제재주로 제조한다. When diluting the mixed solution of the aged Bongsam liquor and Bongsam liquor spirits, it is preferable to use a crystal (Micro-clustered water) purified by passing through a known supercritical high temperature treatment water purification device, alcohol concentration of about 10% It is manufactured with various sanctions according to the state tax law.
[실시예 2]Example 2
실시예 2는 숙성실에서 숙성함에 의해 단기간에 숙성 봉삼주를 제조하여, 별도로 제조된 주정 봉삼액과 혼합하여 봉삼주를 제조하는 실시예이다. Example 2 is an example of preparing the bongsamju by producing aged bongsamju in a short period of time by aging in the aging room, mixed with the prepared bongsamsam liquid prepared separately.
도2에 도시한 바와 같이, 숙성 봉삼주는, 투명한 용기에 미건조상태의 봉삼을 넣고 알콜 농도 15 ~ 35%의 소주를 봉삼 1kg당 10 ~ 20ℓ 의 비율로 부은 다음(S11), 밀봉하여 숙성실에 넣어 55 ~ 60℃ 의 온도로 5 ~ 10일간 1차로 숙성시킨 후(S12), 투명한 용기에 들어 있는 봉삼주를 일조시간 동안 자연 태양광 하에서 5 ~ 10일간 2차 숙성시킨 다음(S13), 봉삼을 걸러 여과하여(S14), 숙성 봉삼주를 제조한다(S15). 나머지 공정은 실시예 1과 동일하므로 설명을 생략한다.As shown in Figure 2, aged bongsamju, put the undried bongsam in a transparent container and pour alcohol at 15 ~ 35% alcohol shochu at a rate of 10 ~ 20L per 1kg (S11), then sealed to the aging room After fermenting primary for 5 to 10 days at a temperature of 55 ~ 60 ℃ (S12), and then aged aged for 2 to 5 days in natural sunlight for 1 hour in the transparent container (S13), Bongsam Filtering by filtration (S14), to produce aged Bongsamju (S15). Since the rest of the process is the same as in Example 1, the description is omitted.
본 실시예 2의 방법에 따르면, 단기간에 숙성 봉삼주의 제조가 가능하므로 빠른 기간내에 봉삼주를 제조할 수 있는 잇점이 있으며, 숙성 봉삼주의 제조는 공개특허 제2003-0028208호에 개시된 숙성 인삼주의 제조방법과 유사한데, 개시된 숙성 인삼주의 제조방법에 따라 제조된 인삼주에 함유된 인삼 사포닌의 함유량으로 유추해 볼 때 봉삼의 다양한 성분이 단기간 내에 추출될 수 있음을 알 수 있다.According to the method of the present Example 2, there is an advantage that can be produced in a short period of time because the ripened ginseng wine can be produced in a short time, the production of aged ginseng wine is disclosed in the publication of the Patent Publication No. 2003-0028208 Similar to the method, it can be seen that the various components of the ginseng can be extracted in a short time when inferred by the content of the ginseng saponin contained in the ginseng wine prepared according to the method of producing the aged ginseng.
도3a 내지 도3d는 발명에 따른 봉삼주의 제조방법에 따라 제조된 봉삼주에 함유되는 성분을 알아보기 위해 봉삼을 알코올에 침적시켜 처리한 4종류의 시료를 가스크로마토그라피 매스를 이용하여 실험한 결과를 나타낸 그래프이다.Figures 3a to 3d is a result of experiments using four kinds of samples treated by dipping bongsam in alcohol in order to determine the components contained in the bongsamju prepared according to the production method of bongsamju according to the invention using a gas chromatography mass Is a graph.
도3a는 정수된 물, 즉 수정(Micro-clustered water)에 봉삼 5g을 넣고 100℃ 에서 4시간 가열 후의 시료(이하, "시료1"이라 한다.)에 대한 결과이고, 도3b는 알콜 농도 25%의 소주에 봉삼 5g을 넣고 5년간 자연 숙성시킨 시료(이하, "시료2"라 한다.)에 대한 결과이고, 도3c는 수정과 알콜 농도 95%의 주정을 1 : 1로 혼합하고 이에 봉삼 5g을 넣고 1개월간 자연 숙성시킨 시료(이하, "시료3"이라 한다.)에 대한 결과이며, 도3d는 알콜 농도 95%의 주정에 봉삼 5g을 넣고 1개월간 자연숙성시킨 시료(이하, "시료4"라 한다.)에 대한 결과인데, 각 그래프의 돌출부에서 봉삼의 성분이 함유되어 있음을 나타낸다.FIG. 3a is a result of a sample after adding 5 g of Bongsam into purified water, that is, micro-clustered water, and heating it at 100 ° C. for 4 hours (hereinafter referred to as “sample 1”). FIG. 3b is an alcohol concentration of 25 This is the result of the sample aged 5 g of Bongsam in% soju and naturally aged for 5 years (hereinafter referred to as “Sample 2”). FIG. 3C is a 1: 1 mixture of fertilized alcohol and 95% alcohol. This is a result of a sample that is naturally aged for 5 months with 5 g added thereto (hereinafter referred to as “sample 3”). FIG. 3D shows a sample of 5 g of barley ginseng in a alcoholic beverage having a concentration of 95% alcohol. 4 "), which indicates that Bongsam contains the components in the projections of each graph.
도시한 바와 같이 시료1에서는, 29.317분에서 탐지된 알카로이드(alkaloid) 성분군이 약 8가지 정도로 검색되었는데, 탄소와 수소 및 산소로 이루어진 유기물로서 이외의 원소(질소, 실리콘 등)는 검출되지 않았다.As shown, in Sample 1, there were about eight kinds of alkaloid component groups detected at 29.317 minutes, but no other elements (nitrogen, silicon, etc.) were detected as organic substances composed of carbon, hydrogen, and oxygen.
시료2에서는, 크게 보아 약 11가지 정도의 성분군으로 이루어져서 세부적으로 120개 정도의 성분 탄소수로 가장 작은 4개에서 20개 까지의 다양한 분포를 이루고 있는 성분으로서 조합된 대별 성분군으로 나누어진다. 이러한 결과로 볼 때 봉삼주로서 5년 정도 숙성하면 최상의 조건으로 봉삼에 포함된 성분을 추출할 수 있을 것으로 판단된다. 그러나 각 성분군에서 봉삼의 딕탐닌 성분은 검출되지 않았다. In Sample 2, it is largely divided into roughly 11 component groups, which are divided into large component groups combined as components having various distributions of 4 to 20 with the smallest number of component carbons of about 120. These results suggest that after aging for about 5 years, it is possible to extract the ingredients contained in Bongsam under the best conditions. However, the dictamnin component of Bongsam was not detected in each component group.
시료3에서는, 4가지 성분군으로 나뉘는데, 세부적으로 59개 정도의 유추 성분을 정성분석할 수 있었으며, 여기서 25.878분에서 딕탐닌이 검출되었다.In Sample 3, it was divided into four component groups, and in detail, about 59 analogical components could be qualitatively analyzed, and at 25.878 minutes, dicktamnin was detected.
시료4에서는, 5가지 성분군으로 나뉘는데, 세부적으로 정성분석한 결과 22.070분에서 딕탐닌이 검출되었다.In Sample 4, it was divided into five component groups, and in detail qualitative analysis, the dicktamnin was detected at 22.070 minutes.
상기 실험결과를 종합적으로 검토해 볼 때, 시료2에서 봉삼의 다양한 성분이 추출되고, 시료4에서는 딕탐닌이 검출되었으므로, 시료2와 시료4를 혼합하여 봉삼주를 제조하면 봉삼의 다양한 성분은 물론 유효성분인 딕탐닌을 이용할 수 있는데, 본 발명에 따라 시료 4의 알콜을 가열하는 상태로 하면 봉삼의 딕탐닌을 거의 완전히 추출가능하다. When the results of the experiment were comprehensively examined, various components of Bongsam were extracted from Sample 2, and dictamnin was detected in Sample 4, and thus, the mixed components of Sample 2 and Sample 4 to produce Bonsam were effective as well. A component of dicktamnin can be used, and according to the present invention, when the alcohol of Sample 4 is heated, it is possible to extract the total tamponin of Bongsam almost completely.
따라서, 본 발명의 봉삼주의 제조방법에 따라 숙성 봉삼주와 주정 봉삼액을 혼합하여 봉삼주를 제조하면 봉삼의 거의 모든 성분을 유효하게 이용할 수 있다. Therefore, according to the production method of Bongsam liquor according to the method of manufacturing the bongsamju by mixing aged bongsamju and spirits Bongsam liquid can be effectively used almost all the components of Bongsam.
본 발명에 의한 봉삼주의 제조방법에 의하면, 봉삼의 딕탐닌 성분을 유효하게 추출할 수 있다. According to the production method of Bongsam liquor according to the present invention, it is possible to effectively extract the dictamnin component of Bongsam.
도1은 본 발명의 제1실시예에 의한 봉삼주의 제조공정도,1 is a manufacturing process diagram of Bongsam wine according to the first embodiment of the present invention,
도2는 본 발명의 제2실시예에 의한 봉삼주의 제조공정도,2 is a manufacturing process diagram of Bongsam wine according to a second embodiment of the present invention,
도3a 내지 도3d는 봉삼을 알코올에 침적시켜 처리한 4종류의 시료를 가스크로마토그라피 매스를 이용하여 실험한 결과를 나타낸 그래프이다3A to 3D are graphs showing the results of experimenting with four kinds of samples treated by dipping Bongsam in alcohol using gas chromatography mass.
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