KR101136487B1 - Preparing method of brewing rubus coreanus-red ginseng liquor and brewing rubus coreanus-red ginseng liquor thereof - Google Patents

Abstract

The present invention relates to a method for producing bokbunja and red ginseng, and its bokbunja and red ginseng, more specifically by mixing the red ginseng extract in the bokbunja fermentation solution and ripening it to produce bokbunja and red ginseng, due to the bitter taste of the red ginseng extract It is to reduce the burden on drinking by increasing the palatability of the product by not getting tired of the sweet taste of bokbunja and lowering the alcohol content.

The present invention comprises the steps of preparing a bokbunja fermentation solution by mixing diluting spirits in bokbunja, and preparing a red ginseng extract by hot water extraction of red ginseng, and mixing the prepared bokbunja fermentation solution and red ginseng extract in 10: 1 to 2 parts by weight; , The mixed bokbunja fermentation broth and red ginseng extract is characterized in that it comprises the step of aging for 6 months or more at 0 ~ 2 ℃.

Description

PREPARING METHOD OF BREWING RUBUS COREANUS-RED GINSENG LIQUOR AND BREWING RUBUS COREANUS-RED GINSENG LIQUOR THEREOF}

The present invention relates to a method for producing bokbunja and red ginseng, and its bokbunja and red ginseng, more specifically by mixing the red ginseng extract in the bokbunja fermentation solution and ripening it to produce bokbunja and red ginseng, due to the bitter taste of the red ginseng extract It is to reduce the burden on drinking by avoiding the sweet taste of bokbunja, and lowering the alcohol content.

Bokbunja (Rubus coreanus mitquel) is a deciduous broad-leaved shrub belonging to the family Rosaceae, 2m tall raspberry, with white flowers from May to June and hemispherical dark red fruits from July to August. It is a perennial plant, and in South Korea,

It is wild in Japan and China. The harvesting period is about 10 days, and the harvest is very small. Currently, it is grown and produced mainly in Jeollabuk-do, starting from Gochang-gun, and is sold for 6,000 ~ 10,000 won per Kg. And Bokbunja is a high-income crop with low production costs, except for the high effort of picking fruits.

It is widely distributed in Yasan and mountainous areas in Korea, but in the Gochang area of Jeollabuk-do, 260ha of Bokbunja field is scattered in Shimwon-myeon, Asan-myeon and Buan-myeon near Sununsan, and this year's production is expected to be 580ton (ton). of

Most of them are made with traditional fruit wine at five bokbunja wineries in Gochang-gun.

In Gaboboncho, Bokbunja looks at the body, strengthens yin and yang, moisturizes the skin, stabilizes the five intestines, warms the inside, It has been said to increase strength, and since ancient times, in private houses, it has been known to be cold, jigal, tonic, diabetic, bleeding, hemostatic, and active Because of its efficacy, medicinal and local liquor using it has been manufactured in Seonunsan area for more than 30 years. Bokbunjaju is a liquor that has a high jeongjeong effect (强 精 效果) and has a distinctive flavor, and is well known as a liquor derived from overturning the lumen.

Conventional methods for preparing bokbunja wine have been common for mixing and sealing sugar in mature bokbunja and fermenting for 1 week for 2 to 3 days, adding spirits, and extracting and separating bokbunja ingredients for 40 to 60 days. Since it is easy to manufacture bokbunjaju without special technology, it is more of a leaching wine (liqueur) rather than a fermentation wine, and the bokbunjaju factory is set up nationwide, and many restaurants contribute to manufacturing and selling bokbunjaju.

Looking at the prior patents, Korean Patent Publication No. 2002-8608 (Manufacturing Method of Bokbunjaju) first inoculates and multiplies yeast in the squeezed liquid obtained by compressing the flesh of bokbunja to make a base liquor, and the newly prepared bokbunja The present invention relates to a method of preparing a fermentation broth by mixing it with flesh, adding pectinase, compressing it, and pressing to obtain a fermentation broth, and aging the fermentation broth for a certain period of time. The present invention relates to a method for preparing bokbun liqueurs by varying the blending ratios of bokbunja extract, alcohol diluent, sweetener and fragrance extracted by predicting the solvent ratio, ethanol concentration and extraction time for the sample in order to predict the optimum condition of the useful ingredient.

Korean Laid-Open Patent Publication No. 2003-28513 (Preparation Method of Bokbunjaju) collects bokbunja, removes foreign matter and crushes to obtain fruit juice, adds yeast to make base liquor, mixes sugar, ferment and matures, and then prepares alcohol and water. It relates to a method of mixing and adding additives, and Korean Patent Laid-Open Publication No. 2004-79598 (Low alcohol enzyme drink containing bokbunja and its manufacturing method) is a fermented primary fermentation by adding water and sugar to bokbunja fruit. After, the second method of fermentation by adding fruit juice (apple, sweet persimmon, radish), various methods for bokbunjaju has been proposed.

However, the conventional bokbunja wine has a disadvantage that the sweet taste is too strong to easily get tired, and the above-described manufacturing methods did not solve the disadvantage of such bokbunja wine.

Literature information of the prior art

Korean Patent Publication No. 2002-8608

Korean Laid-Open Patent No. 2002-60529

Korean Laid-Open Patent No. 2003-28513

Korean Patent Publication No. 2004-79598

An object of the present invention is to solve all the problems of the conventional bokbunjaju described above, by mixing the red ginseng extract in the bokbunjaju, so as not to get tired of the sweetness inherent in the bokbunjaju due to the flavor of red ginseng, alcohol can be lowered To reduce the burden.

In addition, it is possible to promote the consumption of the product by increasing the degree of preference as well as improve the color of the product compared to the conventional bokbunjaju.

In addition, unlike the conventional bokbunjaju by going through the low temperature aging process of the bokbunja fermentation solution, the low temperature aging of red ginseng extract, it is to improve the color of the product, increase the taste, excellent flavor.

Method for preparing bokbunja red ginseng juice according to the present invention is to prepare a bokbunja fermentation solution by mixing diluting spirits in bokbunja, and preparing a red ginseng extract by hot water extraction of red ginseng, and the prepared bokbunja fermentation and red ginseng extract 10: 1 Mixing with ~ 2 parts by weight, and the step of aging the mixed bokbunja fermentation solution and red ginseng extract at 0 ~ 2 ℃ 6 months or more.

And the step of preparing the bokbunja fermentation liquid, 20 to 35 parts by weight of bokbunja strawberry mixed with 2 to 5 parts by weight of sugar and 60 to 78 parts by weight of diluted spirit and sealed, 1 ~ 3 ℃ of the cow in the sealed state Fermentation in 50 ~ 70 days in (暗 所, ie basement), and filtering the bokbunja seed and the flesh of the fermented bokbunja fermentation, and then resealing and aging for 5-7 months.

And the step of extracting the hot water red ginseng, the step of extracting the red ginseng extract by adding water to the red ginseng and heated for 20-30 hours at a temperature of 75 ~ 80 ℃, and cooling the extracted red ginseng extract at 0 ~ 2 ℃ Characterized in that it comprises a step of aging for 12 to 16 days.

In addition, bokbunja red ginseng juice according to the present invention is characterized in that the mixture of bokbunja fermentation and red ginseng extract in 10: 1 to 2 parts by weight, and the mixture is aged at 0 ~ 2 ℃ for 6 months or more.

According to the present invention, in addition to the health benefits of the bokbunja, the efficacy of the red ginseng acts to provide a healthy bokbunja red ginseng, supplementing the sweet taste of the bokbunja with the bitter taste of the red ginseng extract to enhance the taste and flavor of the product Provide the effect of promoting consumption.

In addition, it improves the color appearance of bokbunja and red ginseng through low temperature aging, and provides an excellent flavor.

Hereinafter, the present invention will be described in detail.

(Preparation of Bokbunja Fermentation Solution)

Bokbunja fermentation liquid is mixed with sugar, diluted alcohol in bokbunja strawberry, it is prepared by sealing and fermentation, ripening in a container, which will be described in detail as follows. In particular, a jar may be used as a container for sealing and fermenting and aging. These jars are particularly breathing containers, and their effects and effects are well known. In other words, the container is made of a number of small pores are formed, whereby fermentation and ripening is well known. Therefore, the fermentation and aging process of bokbunja fermentation broth is better by using a jar. If you have a container that allows fermentation and ripening like other jars, the container can be applied. That is, the oak barrel may be used as a log container, or may be a functional container made to form other pores or ripen well. Hereinafter will be described as an embodiment using a jar.

First, cultivation of bokbunja strawberry, the bokbunja strawberry is blue (immature) about 20 days from the full bloom of bokbunja flowers, and after about 5 days more red (half-ripe), and again After 5 more days, the color becomes dark purple.

As such, bokbunja berries have different fruit color by harvesting time, and as the bokbunja berries mature, moisture, sugar, crude fat content slightly increases, and ash, fiber, and crude protein tend to decrease. The moisture content of the bokbunja strawberry reaches maturity is due to the increase in pulp as the fruit matures.

As a bokbunja strawberry for the production of bokbunja wine, the ripe ones have sufficient pulp, rich aroma, and high sugar content, so that a large amount of high sugary bokbunja wine with dark color can be obtained, but it has the herbal pharmacological effect that can only be obtained from blue bokbunja pulp. Can't expect to get This is due to the fact that blue bokbunja fruit has been used as a herbal material in order to obtain the pharmacological effect of the specific effect described in Dongbobogam.

Therefore, in the present invention, it is possible to expect a sufficient pharmacological effect of the bokbunja strawberry by using the half-boiled bokbunja strawberry that is the middle of the first and the end of the harvest, as well as to obtain a bokbunjaju excellent in flavor, taste, color.

After harvesting the bokbunja strawberry harvested as described above to prepare a uniform and good quality bokbunja, the selected bokbunja strawberry is dried in the shade.

The dried bokbunja strawberry is mixed with sugar and diluted spirit is put in a jar and sealed as vinyl. In this case, the mixing ratio of the bokbunja strawberry, sugar and alcohol is preferably 2 to 5 parts by weight of sugar and 60 to 78 parts by weight of diluted alcohol, 20 to 35 parts by weight of bokbunja strawberry bar, if the mixed sugar is less than 2 parts by weight The sugar content is not good and fermentation is not easy, and when the sugar mixture exceeds 5 parts by weight, the sugar content is high, the palatability is low. When the alcohol mixture is less than 60 parts by weight, the mixed amount of bokbunja strawberry is relatively insufficient If the flavor peculiar to Bokbunja is insufficient and exceeds 78 parts by weight, there is a problem that the taste of Bokbunja is not good due to excess alcohol, and it does not have the efficacy of Bokbunja.

The diluted alcohol was adjusted to 20-40% alcohol by adding water to 95% alcohol, and a small amount of activated carbon (weight ratio of distilled alcohol: activated carbon was about 1000: 1.5) was added for 10-12 hours. It is possible to use refined alcohol which is allowed to stand and deodorize and filter, and more easily, it is possible to use commercially available shochu (alcohol frequency 18.5 to 35). Do not.

The sealed jar is fermented at a temperature of 1 to 3 ° C. and a humidity of 60 to 70%, that is, at a dark and low temperature, in a cellar, for example, for 50 to 70 days. If the temperature is less than 1 ℃, fermentation is not easily achieved, and the fermentation period is long, which is not economical. If the fermentation temperature exceeds 3 ℃, the fermentation by-products and gas are generated before the deep taste of the bokbunja fermentation broth. This is because not only the degree of preference decreases but also the inconvenience in process can be caused. In addition, if the humidity condition is out of the fermentation is not easily made or the fermentation rate is fast progressed may cause problems due to the generation of fermentation by-products and gases, if the fermentation period is less than 50 days fermentation is not made enough If it exceeds 70 days, the flesh and seeds of the bokbunja are excessively fermented in the unfiltered situation, and the end taste of the bokbunja becomes unclean and ugly.

Fermentation as described above, that is, when the first ripening is completed, the fermented bokbunja fermentation broth is filtered to filter the bokbunja seeds and pulp and then resealed and aged for 5-7 months. At this time, the aging conditions are the first aging, that is to be aged at a temperature of 1 ~ 3 ℃, humidity 60 ~ 70% the same as the fermentation conditions. In addition, when the ripening period is less than 5 months, the ripening is not made enough, and if the flavor as fruit wine is not made enough and exceeds 7 months is excessively long ripening period is not efficient.

On the other hand, the present invention has been described as putting the bokbunja strawberry and sugar, distilled spirit in a jar and sealed as a vinyl, it is also possible to use an oak barrel instead of a jar, this is not restrictive. In addition, a small amount of dried bokbunja strawberry twigs can be additionally mixed in the aging barrel, that is, the jar during the preparation of the bokbunja fermentation liquid, because the scent of the bokbunja tree can be added to the bokbunja fermentation solution, the bokbunja tree is the total amount of bokbunja berries It can be used in the range of 1 to 10% by weight.

In addition to the bokbunja strawberry, contains a lot of bio flavonoids that control the permeability of the capillaries, so that the heart health and blood circulation, hawthorn, contains a large amount of betaine effective for hangover or alcohol detoxification, exercise of the gastrointestinal tract Cinnamon, which promotes the release of gas and improves absorption, may be fermented by mixing with sugar or diluted alcohol, and the embodiment of the present invention is not limited. The hawthorn, wolfberry, and cinnamon are 5 to 15 weights based on the weight of bokbunja strawberry. Add or subtract within the range of negative, add 1 type alone or mix 2 or more types.

(Preparation of Red Ginseng Extract)

Home ginseng extract is prepared by heating the red ginseng by heating and aging it, which will be described in detail as follows.

First, red ginseng can be purchased as it is commercially prepared red ginseng, or raw ginseng may be prepared with red ginseng, the production of red ginseng is as follows.

Purchasing raw ginseng on the market and washing it several times with a washing machine using purified water to remove foreign substances, and then put the washed raw ginseng into a steamer for the first time at 60 ° C. for 40 minutes and again at 90 ° C. for 2 to 3 hours. Steam the car. When the steaming is completed, the red ginseng is prepared by drying for 36 hours using a hot air dryer at a temperature of 60 ° C. so that the water content is 10% or less.

When the red ginseng is prepared or manufactured as described above, the red ginseng is added to the extractor, water is added thereto, and the red ginseng extract is heated by heating at a temperature of 75 to 80 ° C. for 20 to 30 hours. Here, the red ginseng may be used by cutting it, or may be added as it is. And the amount of water may be provided as approximately 10 to 25 times (weight ratio) of the amount of red ginseng as in the embodiment to be described later.

During the extraction of red ginseng, if the extraction temperature is less than 75 ℃ extraction of red ginseng is not easy to be made, if it exceeds 80 ℃, the active ingredient of red ginseng may be destroyed, if the time is less than 20 hours, sufficient extraction is not made Even if it exceeds 30 hours, since no more effective ingredients are extracted, it is preferable to extract them under the above conditions.

When the red ginseng extract is completed, the red ginseng extract is cooled and aged at 0 to 2 ° C. for 12 to 16 days. At this time, the cooling is enough to cool the red ginseng extract of 75 ~ 80 ℃, natural cooling, cold air cooling or a separate refrigerator can be utilized, of course.

In addition, the red ginseng extract increases the flavor of red ginseng through the aging process and stabilizes the active ingredient. When the ripening temperature is less than 0 ° C., the extract may be frozen instead of ripening. The flavor of the extract is not good, if the ripening period is less than 12 days is not completed because the ripening is not completed, even if more than 16 days no further aging effect is to be aged under the above aging conditions.

In addition, the red ginseng extract may increase the content of solids by additionally including a concentration process, but it is also a feature of the present invention to mix the red ginseng extract with the bokbunja fermentation solution to lower the alcohol content, so that it does not go through the concentration process. It is preferable to utilize the red ginseng extract.

On the other hand, the red ginseng extract in the present invention may be used by extracting hot water as it is red ginseng, as another embodiment inoculated with the fermented bacteria of the genus Resusphus or Muco genus fermented red ginseng 48 ~ 72 hours, the fermented red ginseng After removing the solids from the hot water extraction (same as the hot water extraction method of red ginseng described above) may be.

In addition, when hot water extraction, red ginseng or fermented red ginseng may also be added to the hot water extraction with the addition of ganban stone, the above-mentioned ganban stone is silicic anhydride and aluminum oxide and contains a small amount of ferric oxide, adsorbability is strong, As it exchanges heavy metals and ions, it is used to remove residual pesticides, heavy metals and residues of red ginseng. At this time, the elvan is most effective to use within the range of 5 to 15 parts by weight relative to the extract (total amount of red ginseng and water).

On the other hand, the present invention has been described as using hot water to extract red ginseng, commercially available red ginseng concentrate can be used as it is, to add red spirits (alcohol frequency 18.5 ~ 35) to the red ginseng to extract the red ginseng extract Of course it is possible.

(Manufacture of Bokbunja? Red Ginseng)

When the bokbunja fermentation and red ginseng extract is prepared as described above, the prepared bokbunja fermentation and red ginseng extract is mixed in a 10: 1 ~ 2 parts by weight. At this time, if the red ginseng extract is added less than 1 part by weight, the active ingredient of red ginseng does not work enough, and the sweet taste of bokbunja can not be supplemented, and if it exceeds 2 parts by weight, the bitter taste of red ginseng appears relatively strong and alcohol Since it becomes too low, it is preferable to mix about 10: 1-2 weight part.

And by mixing the mixed bokbunja fermentation broth and red ginseng extract at 0 ~ 2 ℃ for 6 months or more, preferably 6 ~ 36 months, it is excellent in taste and flavor as well as complete the manufacture of bokbunja red ginseng can be utilized as a health food It is. The ripening temperature and duration are conditions for excellent flavor and color taste of bokbunja and red ginseng, and when the minimum ripening period of 6 months has elapsed, the bokbunja fermentation solution is added or red ginseng extract is added to drink according to taste. Longer aging will allow you to enjoy the excellent flavor of bokbunja and red samju.

In addition, in the present invention, the bokbunja fermented red ginseng extract was mixed with only the bokbunja fermentation solution and red ginseng extract, but it is natural that a separate fruit extract or herbal extract may be additionally included.

Therefore, the bokbunja-red ginseng of the present invention prepared as described above is reduced to reduce the burden on alcohol by arbitrarily adjusting the alcohol frequency to reduce the taste and sweetness of bokbunjaju due to the unique flavor of red ginseng. In addition, due to the effect of shaponin component of red ginseng extract along with the efficacy of conventional bokbunja wine, there is no hangover, headache, etc. compared to other alcohol, reducing the burden on drinking, and can be utilized as a health food, compared to conventional bokbunjaju Red ginseng extract improves color appearance, and the increase in color due to the increase in color taste and flavor is to promote the consumption of the product.

Meanwhile, bokbunja and red ginseng used in the present invention have the following efficacy.

First, bokbunja strawberry contains a lot of good ingredients such as glucose, fructose, pectin, lemon acid, malic acid, salicylic acid, capronic acid, formic acid, vitamin B, C, etc., to help your body circulate, improve blood circulation, and warm your body. It is known to strengthen the kidneys, reduce the amount of urine and warm the lungs.

In addition, red ginseng contains germanium, chaponin-RH2, chaponin-RG3, maltol, panacytroo, etc., and is anti-acid, which keeps the body healthy. It is good for low blood pressure and high blood pressure. It is good for you, does not drop blood sugar, and can be taken regardless of constitution. In addition, it mainly treats the lack of Gijang, stabilizes the mind and spirits, brightens the eyes, opens the mind, makes wisdom, protects the vulgarity, suppresses human aging, and proliferates cancer cells. Inhibition, anti-tumor component, cancer cell metastasis inhibition, platelet aggregation inhibition, hypoglycemic inhibition, obesity inhibition, heavy metal detoxification and other functions. In addition, the red ginseng saponin component to reduce insomnia, cold hands and feet, weak constitution, poor color, low back pain.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1

250g of bokbunja strawberry, 50g of sugar, 700g of soju (leaves of 20.1 degrees), mixed into a jar and sealed with vinyl, and then the sealed jar is placed at 2 ° C., ie, dark and low temperature. Fermented for 60 days, especially in basements. Then, the contents were removed from the jar, filtered to filter seeds and pulp, and the jar was resealed and aged for 6 months in a basement at 2 ° C. to prepare a bokbunja fermentation solution. In particular, Boju leaf sake (20.1 degrees) was used as the soju.

After washing red ginseng with purified water, cut red ginseng into thickness of about 3mm, add 2000g of water to 200g of red ginseng and heat it at 80 ℃ for 24 hours to prepare red ginseng extract, and put it back into glass container. It was left to cool naturally. The naturally cooled red ginseng extract was aged in a refrigerator at 0 ° C. for 14 days in a glass container.

500 g of bokbunja fermentation solution prepared as described above and 100 g of red ginseng extract were mixed and aged for 6 months in a refrigerator at 0 ° C. again to complete the production of bokbunja and red ginseng.

Example 2

Bokbunja fermentation and red ginseng extract was prepared in the same manner as in Example 1, 50g of the red ginseng extract was mixed with 500g of the prepared Bokbunja fermentation solution, and aged for 6 months in a refrigerator at 0 ° C. again to complete the preparation of bokbunja and red ginseng. .

Example 3

50 g of sugar and 600 g of soju (23 degrees) were mixed with 350 g of bokbunja berries, and then put into a jar and sealed with vinyl, and the sealed jar was fermented in a cellar at 2 ° C. for 60 days. Then, the contents were removed from the jar, filtered to filter seeds and pulp, and the jar was resealed and aged for 6 months in a basement at 2 ° C. to prepare a bokbunja fermentation solution.

After washing red ginseng with purified water, 2000 g of water was added to 200 g of red ginseng as it was not cut and heated at a temperature of 80 ° C. for 24 hours to prepare a red ginseng extract, which was left to cool naturally. The naturally cooled red ginseng extract was aged for 14 days in a refrigerator at 0 ℃.

500 g of bokbunja fermentation solution prepared as described above and 100 g of red ginseng extract were mixed and aged for 6 months in a refrigerator at 0 ° C. again to complete the production of bokbunja and red ginseng.

Example 4

Bokbunja fermentation and red ginseng extract was prepared in the same manner as in Example 3, 50g of the red ginseng extract was mixed with 500g of the prepared Bokbunja fermentation solution, and aged again in a refrigerator at 0 ° C. for 6 months to complete the preparation of bokbunja and red ginseng. .

(Comparative Examples 1 and 2)

Along with Example 1 and Example 2, a commercially available bokbunja stock (Comparative Example 1) and B's bokbunja stock (Comparative Example 2) were selected.

The degree of preference was evaluated using 10 and 20 men and women in their 20s, 10 men and women in their 40s, and 10 men and women in their 50s, respectively. The palatability evaluation was evaluated by a 10-point scoring method, which is expressed as an average.

Evaluation of the preference of each Example and the comparative example. division 20's 20's 30s 30's 40s 40's 50s 50's Example 1 Taste, Flavor 8.1 7.8 8.1 7.9 8.3 8.0 8.5 7.8 color 8.1 8.0 8.3 8.1 8.2 7.0 8.2 7.5 Overall rating 8.0 7.5 8.0 7.9 8.1 7.6 8.3 7.6 Example 2 Taste, Flavor 7.8 7.5 8.0 7.7 8.0 7.6 8.1 7.9 color 8.0 7.9 8.1 8.0 8.3 7.5 8.0 7.6 Overall rating 7.9 7.4 7.9 7.8 8.0 7.8 8.3 7.7 Example 3 Taste, Flavor 7.8 7.4 7.9 7.5 8.0 7.2 7.8 7.1 color 8.0 8.1 8.5 8.2 8.1 7.9 8.2 7.8 Overall rating 7.8 7.5 8.0 7.5 8.2 7.3 8.3 7.2 Example 4 Taste, Flavor 7.5 7.5 7.7 7.4 7.8 7.5 7.8 7.5 color 7.9. 8.1 8.3 7.5 8.0 7.7 8.0 7.9 Overall rating 7.6 7.6 7.9 7.6 8.1 7.5 8.2 7.3 Comparative Example 1 Taste, Flavor 5.2 5.1 4.8 4.9 5.0 5.9 6.1 6.0 color 4.8 4.5 4.9 4.2 4.8 4.3 4.5 5.1 Overall rating 5.0 5.1 4.7 4.8 4.9 5.2 5.6 5.8 Comparative Example 2 Taste, Flavor 5.2 5.0 5.1 4.9 5.3 5.8 5.2 4.9 color 4.0 4.3 4.2 4.8 4.6 4.4 4.8 4.1 Overall rating 4.5 4.8 4.8 5.0 4.6 4.8 4.7 4.3

 As can be seen from Table 1, compared to Comparative Examples 1 and 2, the examples show a much higher preference, and as the age group increases, it was confirmed that the preference was higher for women than for men.

As described above, the present invention has been described with reference to the above embodiments, but various modifications can be made without departing from the scope and spirit of the present invention.

Claims (5)

Preparing a bokbunja fermentation solution by mixing diluting spirits with bokbunja, Preparing red ginseng extract by hydrothermal extraction of red ginseng, Mixing the prepared bokbunja fermentation solution and red ginseng extract in 10: 1 to 2 parts by weight, In the bokbunja red ginseng wine production method comprising the step of aging the mixed bokbunja fermentation broth and red ginseng extract at 0 ~ 2 ℃ 6 months or more, Preparing the bokbunja fermentation solution, 20 to 35 parts by weight of bokbunja strawberry mixed with 2 to 5 parts by weight of sugar and 60 to 78 parts by weight of diluted alcohol, and sealing; Fermenting in a sealed state at 1 to 3 ° C. for 50 to 70 days, The method for producing bokbunja and red ginseng, characterized in that it comprises the step of filtering the bokbunja seed and the flesh of the fermented bokbunja fermentation broth and aging for 5-7 months in the cow at 1 ~ 3 ℃. The method of claim 1, The diluting spirit is characterized in that the shochu, Preparing the red ginseng extract by hot water extraction of the red ginseng, Adding red ginseng and heating it at a temperature of 75 ~ 80 ℃ for 20-30 hours to extract red ginseng extract, The method for producing bokbunja and red ginseng, characterized in that it comprises the step of cooling the extracted red ginseng extract for 12 to 16 days at 0 ~ 2 ℃. delete delete Bokbunja? Red ginseng, characterized in that produced by the method of claim 1 or 2.