KR100894708B1 - Method for brewing fermented ginseng wine - Google Patents

Abstract

The present invention relates to a method for preparing ginseng fermented wine, and more particularly, to a method for preparing ginseng fermented wine which can effectively extract ginseng saponin components present in trace amounts in ginseng by fermentation by adding situation mushroom mycelium. . Ginseng fermented liquor manufacturing method according to the present invention can effectively extract the ginseng saponin components present in trace amounts due to the addition of the situation mushroom mycelium culture medium can not only produce a very good quality spirits, but also color, flavor, sweetness In addition, the ginseng can be used to produce ginseng fermented wine which is very good even in overall taste.

Ginseng, Red Ginseng, Situation Mushroom Mycelium, Fermented Wine, Ginseng Saponin

Description

Method for manufacturing ginseng fermented ginseng {Method for brewing fermented ginseng wine}

1 is a view schematically showing a method for producing a conventional ginseng fermented wine.

Figure 2 is a view showing the pH change of ginseng fermented wine according to the amount of ginseng added.

3 is a view showing the alcohol content change of ginseng fermented wine according to the amount of ginseng added.

The present invention relates to a method for preparing ginseng fermented wine, and more particularly, to a method for preparing ginseng fermented wine which can effectively extract ginseng saponin components present in trace amounts in ginseng by fermentation by adding situation mushroom mycelium. .

In many countries around the world, the distinctive liquor culture suitable for the natural environment has been established and developed. In Korea, the exact origin of liquor is unknown, but according to some literature, it has been known since the Three Kingdoms.

Traditional liquor is generally manufactured by semi-dipping, dipping and increasing the raw rice, and two-stage immersion method of adding entry into the raw rice, and there is no big difference in the manufacturing method. The characteristics and quality may vary, and traditional liquor is also manufactured with the addition of natural plant herbs (Lee Sung-woo, Korean Food Society, Gyomunsa, Seoul, p.181 (1998); Jang Ji-hyun, Korea The History of Alcohol: Korean Society for Food Chemistry, 4, 271 (1989).

Ginseng is one of the natural plant medicines used to make traditional wines. Panax ginseng is a semi-negative herbaceous herb and belongs to the genus Panax ginseng. It is known as the most important herbal medicine mainly used for chewing medicine (Nam Ki-Yeul, the main efficacy of Korean ginseng and its clinical application: J. Ginseng Res , 26 (3) p 111-131 (2002)). Ginseng contains major potent ingredients such as saponin, essential oils, fat-soluble ingredients such as phytosterols, polyacetylenes, and phenolic substances, and polysaccharides.It has anti-diabetic effects, cardiovascular disorders, anti-arteriosclerosis, central nervous system regulation, It has already been reported to be effective in promoting brain activity and protecting nerve cells, anticancer and antioxidant activity, regulating immune function, improving sexual dysfunction, and dietary efficacy (Korea Ginseng and Tobacco: Latest Korea Ginseng-Ingredients and Efficacy, Hallymwon, p23 ( 1998) and Kim Hyo-jin et al., Preparation and Physiological Functionality of Ginseng Nationalism: J. Ginseng Res, 26 (2) p74 ~ 78 (2002)).

Ginseng saponins are mainly involved in ginseng saponins. Currently, about 30 kinds of ginseng saponins have been found to have chemical structures, and according to the characteristics of chemical structures, Protopanaxadiol (19 species) and protopanaxatriol ( Protopanaxatriol) (10 species) and oleane (Oleanane) (1 species) are divided into saponins. It is known that Korean ginseng contains all 30 kinds of ginseng saponin components, 14 kinds of American ginseng, and 15 kinds of Chinese ginseng. In particular, various physiological effects of red ginseng are caused by saponins unique to red ginseng, and specific ingredients such as ginsenosides Rg2, Rg3, Rh1, Rh2 and Rs3 in small amounts of red ginseng inhibit cancer prevention and cancer cell growth. It has been found that there is an excellent effect on the action, blood pressure lowering action, brain nerve cell protection action, antithrombotic action, antioxidant action, etc., has attracted attention as the advantage that only red ginseng has.

On the other hand, the situation mushroom is introduced in the liquid juice piece because it is the name of Dongbogam (Heo Jun, Dongbogam: Seoul, Namsandang. P719, (1993)). In addition, Phellinus linteus , one of the situation mushrooms, is known to be effective in enhancing the immune system and anticancer activity of the human body because it is effective in uterine diseases of women, in particular, tumors of the uterus, inflammation of the intestines, tumor diseases and hangovers (Ji, JH et al. , Antimutagenic and cytotoxicity effects of Phellinus linteus extracts. J. Kor . Soc Food Sci Nutr 29, p322-328, (2000)).

Recently, various ginseng-containing foods have been developed to consume ginseng saponin, which has excellent effects on various diseases. Especially, due to the improvement of living standards and the increasing consumer's desire for healthy foods, they have a unique taste and aroma. At the same time, the demand for liquors with special functionalities is increasing, and herbal medicines using various nutritional foods are also being developed.

However, it is not known in relation to the production of ginseng fermented liquor which is added with ginseng or red ginseng and fermented with ginseng mushrooms. Also, it is helpful to effectively extract saponin contained in trace amounts in ginseng Is also unknown.

Therefore, the present inventors are conducting research to produce ginseng fermented liquor that meets regional characteristics and consumer preferences using ginseng having excellent functionality. The present invention was completed by finding out that fermented liquor containing the ginseng saponin component present can be produced.

Accordingly, it is an object of the present invention to provide a method for preparing fermented wine which can effectively extract ginseng saponin components present in trace amounts in ginseng.

In order to achieve the above object, the present invention provides a method for producing fermented wine, characterized in that the fermentation by adding i) ginseng or red ginseng and ii) mushroom mushroom mycelium.

In order to achieve another object of the present invention, the present invention provides a fermented wine prepared according to the production method of the present invention.

Hereinafter, the present invention will be described in more detail.

Fermented wine production method of the present invention, fermented wine production method, characterized in that the fermented by the addition of i) ginseng or red ginseng and ii) situation mushroom mycelium.

Ginseng used in the production method of the present invention is not particularly limited to the type, origin and processing form. For example, the ginseng can be used for fresh ginseng, white ginseng and red ginseng, and heuksam according to their kinds, depending on the origin of Ginseng (Panax ginseng CA Meyer, Panax ginseng quinquefolium ) Panax Notoginseng ( Panax notoginseng ), bamboo shoots ( Panax japonicum ), trilobite ( Panax trifolium ) and Himalayan ginseng ( Panax pseudoginseng ). In addition, ginseng may be used in the form of ginseng, extract, powder or ground depending on the processing form.

The situation mushroom mycelium may be used as a mushroom mushroom mycelium itself, a powder thereof or a culture solution of the situation mushroom mycelium. At this time, the culture medium of the situation mushroom mycelium is the result of the culture in a conventional medium and conditions known in the art, preferably the situation mushroom mycelium can be used a culture medium cultured in a liquid medium containing glutinous rice flour.

Referring to the method of manufacturing the fermented wine of the present invention in more detail,

(a) dipping and increasing the glutinous rice;

(b) preparing a base liquor by mixing and fermenting the glutinous rice, ginseng or red ginseng, situation mushroom mycelium, yeast and yeast added in step (a);

(c) mixing the fermented glutinous rice, ginseng or red ginseng, situation mushroom mycelium, yeast and yeast prepared in step (b) to prepare a sake; And

(D) may comprise the step of filtering the sulcus prepared in step (c).

Dipping and increasing the glutinous rice of step (a) is a common method for preparing fermented liquor, for example, after washing the commercial glutinous rice with water well, immersing in water and removing water using a sieve, and then removing water. The glutinous rice may be cooled to room temperature after sufficient cooking at 100 ° C. at normal pressure.

The preparation of the base liquor of step (b) may be by a conventional method in the production of fermented wine. For example, put in a fermentation vessel together with the situation mushroom mycelium culture medium and ginseng grounds, and then put the conventional yeast and yeast again, mix well, and then ferment with stirring every 12 hours at 22 ℃ for 3 days can be prepared have.

Preparation of the pill of step (c) may be by a conventional method in the production of fermented wine. For example, the soaked and cooked glutinous rice, mushroom mushroom mycelium culture, ginseng ground matter may be added to the base liquor, and the conventional Nuruk is added thereto, followed by low temperature fermentation at 18 ° C. for 30 days to prepare a sake.

The filtration in the step (d) may be obtained by filtering the fermented wine obtained after the fermentation process with a strainer to remove the grains, and settled for 30 days at 4 ℃ to precipitate the fiber and suspended solids to remove the fermented wine. .

The Nuruk used in the present invention is not particularly limited, but conventional Nuruk and improved Nuruk may be used, and the improved Nuruk has a saccharification power of 800 to 1500, and more preferably 900 to 1200. It is preferable that the conventional nuruk has a saccharification power of 200 to 400, and in particular, the nuruk used for fermentation of ginseng liquor is preferably 250-350sp of conventional nuruk.

Below. The present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

< Example  1>

Preparation of Ginseng-Situation Mushroom Fermented Wine Using Ginseng and Situary Mushroom Mycelium

Panax ginseng used to make fermented wine ginseng CA Meyer) purchased 5-year-old ginseng grown in Punggi, washed with water, and put 200g of ginseng and 200ml of purified water in a blender and ground them for 2 minutes (Ginseng grinding).

The situation mushroom strains were cultured in liquid medium at glutinous rice flour (2% sugar, glutinous rice flour 1%) at 28 ° C. for 5 to 7 days to obtain a situation mushroom mycelium culture.

To prepare fermented wine, 480 g of glutinous rice was washed with water, and then dipped in water for 3 hours, and water was removed using a sieve. The glutinous rice, which had been freed of water, was heated at 100 ° C. for 90 minutes at room pressure, and then cooled to 30 ° C. at room temperature. This was put in a fermentation vessel with 720 ml of the mycelium mushroom mycelium culture medium and 48 g of ginseng grinds, and mixed again well after adding 48 g of conventional Nuruk (300sp or more, Songhakgok, Korea) and 6 g of yeast (Korean enzyme, Korea). The base liquor was prepared by fermenting at 22 ° C. for 3 days with stirring every 12 hours.

After adding 5,520g of glutinous rice in the same way as in the basement, 8,280ml of increased glutinous rice and situation mushroom mycelium culture medium and 552g of ground ginseng crushed product were added to the base of the base, and 552g of conventional Nuruk was added thereto, followed by 30 days at 18 ° C. Drainage Low temperature fermentation. At this time, the fermentation was performed by stirring well every 12 hours for smooth growth of the bacteria for the first three days.

At the end of the fermentation process, the obtained fermented liquor was filtered through a strainer to remove grains, and left to stand at 4 ° C. for 30 days to precipitate fiber and suspended solids, thereby removing ginseng-strain mushroom fermented liquor.

< Example  2>

Preparation of Red Ginseng-Situation Mushroom Fermented Wine Using Red Ginseng and Green Mushrooms

Red ginseng was prepared as follows: Five-year-old ginseng grown in Punggi area was washed with red ginseng for 6 hours at 96 ° C, cooled at room temperature, and first dried at 70 ° C for 24 hours using a hot air dryer, followed by 50 ° C. Red ginseng was prepared by second drying for 72 hours at. 200 g of the prepared red ginseng and 200 ml of purified water were put in a blender and ground for 2 minutes (red ginseng grinding) to be used below.

Fermented wine was prepared in the same manner as in Example 1 except that red ginseng grinding was used instead of ginseng grinding and 14.4 g was used for the preparation of the liquor, and 165.6 g was used for the preparation of the red ginseng.

< Comparative example  1>

Preparation of Ginseng Fermented Wine Using Ginseng

Ginseng-fermented wine was prepared in the same manner as in Example 1 except that the same amount of purified water was used instead of the situation mushroom mycelium culture medium.

< Comparative example  2>

Preparation of Red Ginseng Fermented Wine Using Red Ginseng

Red ginseng fermented wine was prepared in the same manner as in Example 2 except that the same amount of purified water was used in place of the situation mushroom mycelium culture medium.

< Experimental Example  1>

Measurement of Ginseng Saponin Components in Each Fermented Wine

In order to analyze the components of each fermented strain prepared in Example 1, Example 2, Comparative Example 1 and Comparative Example 2, the ginseng saponin component contained in each fermented strain was analyzed by the Korea Food Research Institute. At this time, the analysis conditions of ginseng saponin components are as follows. High Performance Liquid Chromatography (HPLC) analysis uses LiChrosorb NH ₂ (5 μm, RT 250-4, MERCK, Germany) was used as a column and an ELSD detector (model 200., SDFTA Corp., USA) was used. The HPLC system used JASCO (Japan), wherein the sample injection amount was 20 μl, the mobile phase rate was 1.0 ml / min, and the analysis temperature was room temperature. The mobile phase is a gradient system using solvent A (AcCN: water: IPA = 80: 5: 15) and solvent B (AcCN: water: IPA = 80: 20: 15). (Gradient system, A: 70%, 0min → 0 %, 20min → 0%, 55min → 70%, 65min).

As a result, as shown in Table 1, four kinds (Rg1, Re, Rc and Rd) in the ginseng fermented strain of Comparative Example 1, eight species (Rg1, Re, Rf, Rh1, Rb1, Rc, In comparison with the ginseng saponin of Rb2 and Rd), 8 kinds (Rg1, Re, Rf, Rh1, Rb1, Rc, Rb2, and Rd) in the ginseng-shang mushroom fermentation strain of Example 1, red ginseng-shang mushroom of Example 2 Ten types of saponins were detected in fermented strains (Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, Rg3, Rh1 and Rh2).

Ginseng Saponin Ingredients Fermented wine Example 1 Example 2 Comparative Example 1 Comparative Example 2 Rb1 1.2 2 0 One Rb2 3.1 5.5 0 2.2 Rc 3.8 6.4 10.6 2 Rd 6.7 10.1 8.7 6.5 Re 22.3 11 53.8 10.2 Rf 4.1 2.4 0 2.1 Rg1 21.9 14.7 26 16.8 Rg3 0 0.3 0 0 Rh1 0.7 One 0 0.7 Rh2 0 0.4 0 0

These results indicate that the use of ginseng or red ginseng alone with ginseng mushroom mycelium culture medium increases the types of ginseng saponins to be used to produce various ginseng saponins, compared to the production of fermented liquor using ginseng or red ginseng alone. It was found that the ginseng-salt mushroom fermented wine, in particular, contains the red ginseng-specific saponin Rh1.

< Experimental Example  2>

Determination of Alcohol Content in Each Fermented Wine

The alcohol content of each fermented wine prepared in Example 1, Example 2, Comparative Example 1 and Comparative Example 2 was measured using a precision alcohol meter.

As a result, as shown in Table 2, the alcohol content of each fermented strain containing ginseng + sapling mushroom mycelium, red ginseng + sapling mushroom mycelium, ginseng and red ginseng was 15.9%, 14.9%, 16.3% and 15.6%, respectively. When ginseng or red ginseng culture medium was added to ginseng or red ginseng, alcohol content was slightly lower than that of ginseng fermented with ginseng and red ginseng, respectively, but the quality of alcohol was not deteriorated.

Fermented wine Alcohol content (%) Ginseng + Situary Mushroom Mycelia (Example 1) 15.9 Red ginseng + situation mushroom mycelium (Example 2) 14.9 Ginseng (Comparative Example 1) 16.3 Red Ginseng (Comparative Example 2) 15.6

< Reference Example  1>

Analysis of Ginseng Saponin Components

In order to determine the content of ginseng saponin component in Punggi ginseng used in this study, 10 kinds of ginseng saponin components, namely Rg1, Re, Rf, Rh1, Rb1, Rc, Rb2, Rd, Rg3, were commissioned by Korea Food Research Institute. And Rh2.

As a result, as shown in Table 3, after analyzing the saponin components contained in the ginseng, four-year-old Punggi ginseng contains seven kinds of ginseng saponin components (Rb1, Rb2, Rc, Rd, Re, Rf and Rg1) It was found to be similar to the ingredients that ginseng generally contains.

Comparison of Ginseng Saponins (mg / 100g) Rb1 Rb2 Rc Rd Re Rf Rg1 116.83 23.34 66.44 2.18 143.02 57.57 55.17

< Reference Example  2>

Ginseng fermentation according to the amount of ginseng added and types of yeast pH  Change measurement

Panax ginseng removes foreign substances by washing with water 200 g of ginseng CA Meyer, 4 years old Punggi ginseng) and 200 ml of water were put in a blender and ground for 2 minutes to prepare ginseng grinding.

480 g of glutinous rice was washed with water, and then dipped in water for 3 hours, and water was removed using a sieve. The glutinous rice, which had been freed of water, was heated at 100 ° C. for 90 minutes at room pressure, and then cooled to 30 ° C. at room temperature. The steamed glutinous rice was added to a fermentation vessel together with 720 ml of water, and the ginseng grinds were added at 3%, 5%, 8% and 10% (w / w), respectively. To each fermentation vessel, add 48g and 12g of traditional Nuruk (300sp or more, Songhakgok, Gwangju Metropolitan City) and Improved Nuruk (1000sp or more, Korean enzyme, Cheongwon, Chungbuk, Korea), and add 6g of yeast, and mix well. The base liquor was prepared by fermentation at 22 ° C. for 3 days with stirring every 12 hours.

After adding 5,520 g of glutinous rice in the same manner as in the base wine, add 8,280 ml of the cooked glutinous rice and water to the base wine, and add ginseng ground matter to the base wine (3%, 5%, 8% and 10% (w / w)). The conventional Nuruk and improved Nuruk were added with 552 g and 138 g, respectively, and then fermented at 18 ° C. for 30 days at low temperature. At this time, the fermentation was performed with stirring well every 12 hours for smooth growth of the bacteria for the first three days. At the end of the fermentation process, the obtained fermented liquor was filtered through a strainer to remove grains, and left to stand at 4 ° C. for 7 days to precipitate fiber and suspended solids, thereby removing fermented liquor.

The pH of the ginseng fermented wine prepared above was measured using a pH meter. As a result, the pH of the ginseng fermented strain fermented with modified Nuruk was 4.54, 4.57, 4.49 and 4.80, depending on the addition ratio of ginseng grind (3%, 5%, 8% and 10% (w / w) compared to raw rice). The pH of ginseng fermented strain fermented with conventional Nuruk was found to be 4.19, 4.22, 4.26 and 4.31, respectively (see FIG. 2). Therefore, while the pH change according to the amount of ginseng is not large, the pH was greatly changed depending on the type of yeast used for fermentation. This difference is considered to be due to the difference in the time of fermentation depending on the yeast used.

< Reference Example  3>

Determination of Alcohol Contents of Fermented Ginseng Wine by Ginseng Addition and Nuruk Type

In order to determine the alcohol production ability according to the amount of ginseng added, alcoholic liquor was measured as follows according to the naming method according to the liquor analysis method of medicinal liquor according to the National Tax Service liquor analysis regulation (Food Code).

First, each sample of the ginseng fermented liquor prepared in Reference Example 2 was taken up to a scale of 100 ml volumetric flask assayed at 15 ° C, which was transferred to about 300-500ml flask, and the volumetric flask was twice with about 15ml water. The washed solution was combined into a flask, connected to a cooler, and distilled into a container receiving a mes flask. When the emulsion reached 70 ml, the distillation was stopped and water was added to fill a 100 ml scale of the volumetric flask at 15 ° C., shaken well, transferred to a cylinder, and measured using a precision alcohol meter at 15 ° C.

As a result, as shown in Figure 3, the alcohol content of the fermented ginseng fermented with improved Nuruk was 18.6%, 18.0%, 17.4%, and 17.2% in the experimental group to which 3%, 5%, 8%, and 10% of ginseng were added, respectively. The alcohol contents of ginseng fermented ginseng fermented with conventional Nuruk were 16.4%, 16.3%, 15.9% and 15.6%, respectively. In the results of the production of alcohol according to the type of Nuruk, the improved Nuruk produced more alcohol than the conventional Nuruk, and the saccharification power of the improved Nuruk was investigated. In addition, the amount of alcohol produced by the increase in the amount of ginseng was gradually decreased, which is believed to be suppressed the growth and physiology of the yeast by saponin or flavor components of ginseng.

Therefore, although some of the fermentation is suppressed by ginseng, it shows that the alcohol production amount of 15.6 to 18.6% in all experimental groups can be effectively used for the production of fermented wine using ginseng.

< Reference Example  4>

Determination of Ginseng Saponin Components of Ginseng Fermented Wine by Ginseng Addition and Nuruk Type

The content of ginseng saponin contained in each of the ginseng fermented sake prepared in Reference Example 2 was measured by using the improved Nuruk and Traditional Nuruk.

As a result, when the ginseng fermented liquor was prepared by fermentation with conventional Nuruk, five kinds of ginseng saponin components of Rb2, Rc, Rd, Re and Rg1 were detected in ginseng fermented liquor added with 3% ginseng, as shown in Table 4 below. Four kinds of ginseng saponins of Rc, Rd, Re and Rg1 were detected in ginseng fermented liquor added with 5% ginseng, and six kinds of Rb2, Rc, Rd, Re and Rg1 in ginseng fermented liquor added with 8% ginseng Ginseng saponin was detected, and 7 types of ginseng saponins of Rb1, Rb2, Rc, Rd, Re, Rf and Rb2 were detected in ginseng fermented liquor added with 10% ginseng.

Ginseng Saponin Content in Ginseng Fermented Wine Fermented with Traditional Nuruk (mg / 100g) 3% 5% 8% 10% Rb1 Not detected Not detected Not detected 1.26 Rb2 0.98 ND 2.24 2.16 Rc 1.00 1.06 2.19 2.30 Rd 0.89 0.87 0.93 0.98 Re 4.23 5.38 8.57 9.03 Rf Not detected Not detected Not detected 1.12 Rg1 2.22 2.60 3.05 3.08

When the ginseng fermented liquor was prepared by fermentation with improved Nuruk, three kinds of ginseng saponin components of Rb2, Re and Rg1 were detected in the ginseng fermented liquor added with 3% ginseng, and 5% added ginseng as shown in Table 5 below. Two kinds of ginseng saponin components of Re and Rg1 were detected in ginseng fermented liquor, and four kinds of ginseng saponin components of Rd, Re, Rf and Rg1 were detected in ginseng fermented liquor added with 8% and 10% ginseng.

Ginseng Saponin Content in Ginseng Fermented Wine Fermented with Improved Nuruk (mg / 100g) 3% 5% 8% 10% Rb1 Not detected Not detected Not detected Not detected Rb2 2.06 Not detected Not detected Not detected Rc Not detected Not detected Not detected Not detected Rd Not detected Not detected 0.89 0.88 Re 1.41 3.27 4.88 7.09 Rf Not detected Not detected 1.23 2.82 Rg1 1.19 2.49 3.23 3.91

From the above results, in the case of Nuruk used in the production of ginseng fermented liquor, it was found that the conventional Nuruk had better ability to produce Ginseng Saponin using Ginseng than Improved Nuruk. In the case of traditional yeast, various kinds of bacteria are used in the fermentation process, and it is judged that the added ginseng is used more effectively.

< Reference Example  5>

Sensory Test of Ginseng Fermented Wine

Sensory tests were performed to determine the palatability of the ginseng fermented wine prepared in the same manner as in Experimental Example 2 by adding conventional Nuruk and 10% ginseng. At this time, in consideration of liking for alcohol according to age, the subjects were those who enjoyed drinking alcohol in their 20s and 40s, and fermented liquor fermented by adding only conventional Nuruk without adding ginseng was used as a control.

Sensory test items include color, flavor, sweetness, sourness, astringency, and taste beyond liquor, as shown in Table 6, each of which ranges from 9 points of "very good" to 0 points of "not good". Classified and investigated.

division Ginseng Remarks 10% ginseng added Ginseng Free color 6.68 ± 1.74 6.86 ± 1.34 Flavor 5.95 ± 2.25 5.00 ± 2.07 sweetness 3.51 ± 2.36 3.47 ± 1.88 bitter 4.28 ± 2.36 5.17 ± 2.34 Sour taste 5.28 ± 2.43 5.19 ± 2.25 Astringent 3.84 ± 2.37 4.47 ± 2.47 Taste 5.73 ± 1.85 4.88 ± 1.78 Full symbol 6.21 ± 1.83 5.44 ± 1.92

As shown in the table, it was found that the ginseng fermented liquor added with 10% ginseng was superior to the control without adding ginseng in the overall preference, such as flavor and taste.

As described above, the method for preparing ginseng fermented liquor according to the present invention can effectively extract ginseng saponin components present in trace amounts in ginseng due to the addition of the situation mushroom mycelium culture medium, as well as to prepare a very good quality alcohol. Color, flavor, sweetness, taste of overflowing can also be used in the manufacture of ginseng fermented wine which is very excellent even in the overall preference.

Claims (6)

In the manufacturing method of fermented wine, (a) dipping and increasing the glutinous rice; (b) preparing a base liquor by mixing and fermenting the glutinous rice, ginseng or red ginseng, situation mushroom mycelium, yeast and yeast added in step (a); (c) mixing the fermented glutinous rice, ginseng or red ginseng, situation mushroom mycelium, yeast and yeast prepared in step (b) to prepare a sake; And (d) a method of producing fermented wine, characterized in that it comprises the step of filtering the mash prepared in step (c). delete According to claim 1, wherein the ginseng is Panax ginseng CA Meyer), hwagisam (Panax quinquefolium), jeonchilsam (Panax notoginseng ), Panax ginseng ( Panax japonicum ), Trilobite ( Panax trifolium ) and Himalayan ginseng ( Panax pseudoginseng ). The method of claim 1, wherein the ginseng or red ginseng has a powder or ground form. The method according to claim 1, wherein the mushroom mushroom mycelium is a culture solution of mushroom mushroom mycelium. A fermented liquor prepared by the method of any one of claims 1, 3, 4 or 5.

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