KR101366625B1 - Preparation method of red ginseng fermented alcoholic beverage and the red ginseng fermented alcoholic beverage prepared thereby - Google Patents

Preparation method of red ginseng fermented alcoholic beverage and the red ginseng fermented alcoholic beverage prepared thereby Download PDF

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KR101366625B1
KR101366625B1 KR1020120035354A KR20120035354A KR101366625B1 KR 101366625 B1 KR101366625 B1 KR 101366625B1 KR 1020120035354 A KR1020120035354 A KR 1020120035354A KR 20120035354 A KR20120035354 A KR 20120035354A KR 101366625 B1 KR101366625 B1 KR 101366625B1
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red ginseng
hot water
steaming
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김명자
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
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    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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Abstract

본 발명은 홍삼을 세척하는 단계, 세척된 홍삼을 증숙 및 건조하는 단계, 증숙 및 건조 공정을 거친 홍삼에 물을 가하여 온수 추출하는 단계. 상기 홍삼의 온수 추출물을 살균하는 단계. 상기 살균한 홍삼 추출물에 설탕, 물 및 효모를 혼합하여 발효시키는 단계, 상기 발효물을 30~50일간 20~25℃에서 숙성시키는 단계, 상기 숙성물을 여과하는 단계 및 상기 여과물을 제성하는 단계를 포함하는 홍삼 발효주의 제조 방법에 대한 것이다.The present invention comprises the steps of washing the red ginseng, steaming and drying the washed red ginseng, extracting hot water by adding water to the red ginseng undergoing the steaming and drying process. Sterilizing the hot water extract of the red ginseng. Mixing the fermented red ginseng extract with sugar, water, and yeast, fermenting the fermented product at 20-25 ° C. for 30-50 days, filtering the matured product, and preparing the filtrate. It relates to a manufacturing method of red ginseng fermented wine containing.

Description

홍삼 발효주의 제조 방법 및 상기 방법으로 제조된 홍삼 발효주{PREPARATION METHOD OF RED GINSENG FERMENTED ALCOHOLIC BEVERAGE AND THE RED GINSENG FERMENTED ALCOHOLIC BEVERAGE PREPARED THEREBY}Preparation method of red ginseng fermented wine and red ginseng fermented wine prepared by the above method

본 발명은 홍삼 발효주의 제조 방법 및 상기 방법으로 제조된 홍삼 발효주에 대한 것이다.
The present invention relates to a method for preparing red ginseng fermented wine and red ginseng fermented wine prepared by the above method.

최근 건강에 대한 관심이 증대하면서, 단순히 도수가 높은 술보다는 풍미가 뛰어나거나 건강에 유익한 성분을 첨가한 술에 대한 수요가 증가하고 있다. 이러한 수요자의 입맛에 맞추어 다양한 술에 대한 연구가 이루어지고 있는데, 이중에는 전통적으로 선호되는 건강식품인 인삼이나 홍삼을 이용한 것들도 있다.
Recently, with increasing interest in health, there is an increasing demand for liquor having superior flavor or added to health benefits rather than simply hard alcohol. Various drinks are being researched according to the tastes of consumers, and some of them use ginseng or red ginseng, which are traditionally preferred health foods.

예컨대, 한국공개특허 2011-0005028 호는 복분자홍삼주를 개시하고 있으며, 한국공개특허 2011-0127807 호는 산청목 및 홍삼이 함유된 막걸리를 개시하고 있다. 그러나 이들은 모두 주정을 이용한 술이나 쌀 등 전분성 원료를 이용한 막걸리로, 홍삼은 제조 공정에서 단순히 극소량 첨가되었을 뿐이다.
For example, Korean Patent Laid-Open Publication No. 2011-0005028 discloses bokbunja red ginseng liquor, and Korean Patent Publication No. 2011-0127807 discloses rice wine containing mountain cheongmok and red ginseng. However, all of them are makgeolli using starch raw materials such as alcoholic beverages and rice, and red ginseng is simply added in the manufacturing process.

본 발명자들은 홍삼 내 유익한 진세노사이드 함량을 증진시키면서도, 탁하지 않고 홍삼 고유의 풍미를 간직한 홍삼주를 제조하기 위하여 연구하던 중, 주정이나 쌀 등 전분성 원료를 첨가하지 않고 홍삼 추출물, 설탕 및 효모를 이용하여 발효, 숙성시킬 경우 진세노사이드 함량이 높으면서도 풍미가 뛰어난 홍삼 발효주를 제조할 수 있다는 것을 확인하고 본 발명을 완성하였다.
The present inventors have been researching to produce a red ginseng wine that is not muddy and retains the unique flavor of red ginseng while improving the beneficial ginsenoside content in red ginseng, without adding starch raw materials such as spirits or rice, and extracting red ginseng extract, sugar and yeast. When fermented and matured using a high ginsenoside content while confirming that it can be produced red ginseng fermented wine excellent in flavor and completed the present invention.

본 발명의 목적은 홍삼 특유의 진세노사이드 함량이 높으면서도 탁하지 않은 홍삼 발효주의 제조 방법을 제공하는 것이다.
It is an object of the present invention to provide a method for producing red ginseng fermented liquor which is not muddy even with a high ginsenoside content.

상기 목적을 달성하기 위하여 본 발명은,According to an aspect of the present invention,

홍삼을 세척하는 단계;Washing red ginseng;

세척된 홍삼을 증숙 및 건조하는 단계;Steaming and drying the washed red ginseng;

증숙 및 건조 공정을 거친 홍삼에 물을 가하여 온수 추출하는 단계;Extracting hot water by adding water to red ginseng that has undergone steaming and drying;

상기 홍삼의 온수 추출물을 살균하는 단계;Sterilizing the hot water extract of the red ginseng;

상기 살균한 홍삼 추출물에 설탕, 물 및 효모를 혼합하여 발효시키는 단계;Fermenting the sterilized red ginseng extract by mixing sugar, water, and yeast;

상기 발효물을 30~50일간 20~25℃에서 숙성시키는 단계; Aging the fermented product at 20-25 ° C. for 30-50 days;

상기 숙성물을 여과하는 단계; 및Filtering the aging product; And

상기 여과물을 제성하는 단계를 포함하는 홍삼 발효주의 제조 방법을 제공한다.
It provides a method for producing red ginseng fermented wine comprising the step of preparing the filtrate.

또한 본 발명은 상기 제조 방법을 통하여 제조된 홍삼 발효주를 제공한다.
In another aspect, the present invention provides a red ginseng fermented wine prepared through the above production method.

본 발명으로 제조된 홍삼 발효주는 홍삼 특유의 진세노사이드 함량이 높아, 별도로 홍삼을 섭취할 필요성이 낮다. 또한 본 발명의 홍삼 발효주는 풍미가 우수하며, 숙취가 적고 숙취 해소 속도가 빠른 특징이 있다.
The red ginseng fermented sake produced by the present invention has a high ginsenoside content unique to red ginseng, and thus, the need to separately consume red ginseng is low. In addition, the red ginseng fermented liquor of the present invention is excellent in flavor, has a small hangover and has a fast hangover resolution.

도 1은 본 발명의 홍삼 추출물의 제조 방법를 나타낸다.
도 2는 홍삼 추출물을 이용하여 본 발명의 홍삼 발효주를 제조하는 방법을 나타낸다.1 shows a method for preparing the red ginseng extract of the present invention.
Figure 2 shows a method of manufacturing the red ginseng fermented wine of the present invention using the red ginseng extract.

본 발명은, According to the present invention,

홍삼을 세척하는 단계;Washing red ginseng;

세척된 홍삼을 증숙 및 건조하는 단계;Steaming and drying the washed red ginseng;

증숙 및 건조 공정을 거친 홍삼에 물을 가하여 온수 추출하는 단계;Extracting hot water by adding water to red ginseng that has undergone steaming and drying;

상기 홍삼의 온수 추출물을 살균하는 단계;Sterilizing the hot water extract of the red ginseng;

상기 살균한 홍삼 추출물에 설탕, 물 및 효모를 혼합하여 발효시키는 단계;Fermenting the sterilized red ginseng extract by mixing sugar, water, and yeast;

상기 발효물을 30~50일간 20~25℃에서 숙성시키는 단계; Aging the fermented product at 20-25 ° C. for 30-50 days;

상기 숙성물을 여과하는 단계; 및Filtering the aging product; And

상기 여과물을 제성하는 단계를 포함하는 홍삼 발효주의 제조 방법에 대한 것이다.
It relates to a method for preparing red ginseng fermented wine comprising the step of preparing the filtrate.

본 발명은 또한 본 발명의 제조 방법으로 제조한 홍삼 발효주에 대한 것이다.
The present invention also relates to red ginseng fermented liquor prepared by the preparation method of the present invention.

본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나, 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.
BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and the manner of achieving them, will be apparent from and elucidated with reference to the embodiments described hereinafter in conjunction with the accompanying drawings. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

홍삼Red ginseng

본 발명의 홍삼은 일반적인 홍삼이다. 본 발명의 홍삼은 시판 홍삼을 사용할 수 있으며, 수삼을 증숙하여 홍삼으로 제조하여 사용할 수도 있다. 바람직하게는 본 발명의 홍삼은 4년근 내지 6년근 수삼을 이용하여 제조한 것이다. 본 발명은 설탕 100중량부에 대하여 홍삼은 5~8중량부 사용한다.
Red ginseng of the present invention is a general red ginseng. Red ginseng of the present invention can be used commercially available red ginseng, steamed ginseng can also be prepared by using red ginseng. Preferably, the red ginseng of the present invention is prepared using 4 years old to 6 years old ginseng. In the present invention, red ginseng is used 5 to 8 parts by weight based on 100 parts by weight of sugar.

세척 단계Washing step

본 발명의 세척 단계는 홍삼 표면의 미세먼지 등을 세척하는 것이다. 상기 세척은 물을 이용하여 할 수 있으며, 이때 고운 솔을 함께 이용할 수 있다. 상기 세척은 홍삼이 손상되지 않는 강도로 짧은 시간 동안 수행하는 것이 바람직하다.
The washing step of the present invention is to wash the fine dust and the like on the red ginseng surface. The washing can be performed using water, and at this time, a fine brush can be used together. The washing is preferably performed for a short time to the strength that red ginseng is not damaged.

증숙 및 건조 단계Steaming and Drying Steps

본 발명의 증숙 및 건조 단계는 20~40시간 동안 수행되며, 바람직하게는 25~35시간 동안 수행되고, 더욱 바람직하게는 30시간 동안 수행된다. 그 시간 동안 홍삼을 찌고(증숙), 말리는(건조) 공정을 반복하여 수행되는데, 바람직하게는 상기 증숙 및 건조 공정은 5~10회 수행하며, 더욱 바람직하게는 7~10회 수행하고, 더더욱 바람직하게는 9회 수행한다. 상기 증숙 및 건조 공정은 홍삼의 크기, 연수 등 홍삼의 상태에 따라 수행 시간 및 횟수를 조절할 수 있는데, 홍삼의 색깔이 검은 색을 띨 때까지 수행하는 것이 좋다.Steaming and drying step of the present invention is carried out for 20 to 40 hours, preferably for 25 to 35 hours, more preferably for 30 hours. During that time, the process of steaming (steaming) red ginseng and drying (drying) is repeatedly performed. Preferably, the steaming and drying process is performed 5 to 10 times, more preferably, 7 to 10 times, even more preferably. Preferably nine times. The steaming and drying process can adjust the execution time and the number of times according to the size of the red ginseng, such as the size of the red ginseng, soft water, it is good to perform until the color of the red ginseng black.

홍삼의 색깔이 검은 색을 띨 때까지 증숙 및 건조 공정을 반복 수행함으로써, 홍삼 내 진세노사이드, 특히 Rg2, Rg3 또는 Rh2의 함량이 유의하게 증가하게 된다. By repeating the steaming and drying process until the color of red ginseng becomes black, the content of ginsenosides, especially Rg2, Rg3 or Rh2 in red ginseng is significantly increased.

홍삼의 온수 추출 단계Hot water extraction step of red ginseng

본 발명의 증숙 및 건조 공정을 거친 홍삼에 물을 가하여 온수 추출한다. 이때, 상기 온수 추출은 70~80℃의 온수로 수행하며, 바람직하게는 75℃의 온수로 수행한다. 홍삼을 80℃를 초과하는 물로 추출 시, 홍삼 내 유효한 진세사이드들이 파괴될 가능성이 있으며, 홍삼 발효주로 제조 시 쓴맛이 날 수 있다.Hot water is extracted by adding water to red ginseng which has undergone the steaming and drying process of the present invention. At this time, the hot water extraction is performed with hot water of 70 ~ 80 ℃, preferably with hot water of 75 ℃. When red ginseng is extracted with water exceeding 80 ° C., the effective ginseng side in red ginseng may be destroyed, and red ginseng fermented liquor may taste bitter.

본 발명에서는 설탕 100중량부에 대하여, 80~130중량부의 물을 홍삼에 가하여 온수 추출한다.
In the present invention, 80 to 130 parts by weight of water is added to red ginseng with respect to 100 parts by weight of sugar to extract hot water.

홍삼 온수 추출물의 살균 단계Sterilization Step of Red Ginseng Hot Water Extract

본 발명의 홍삼 추출은 열수 추출이 아닌 온수 추출인바, 홍삼 온수 추출물을 살균할 필요가 있다. 본 발명의 살균은 홍삼 온수 추출물을 1분미만으로 가열하여 수행한다. 이때, 끓이는 시간은 1분 미만이어야 하며, 바람직하게는 30초 미만이다. 이로써 홍삼 온수 추출물을 살균하면서도, 홍삼 온수 추출물 내 진세노사이드들의 파괴를 최소화하고, 홍삼 발효주로 제조 시 풍미 저하를 최소화할 수 있다.The red ginseng extract of the present invention needs to sterilize the hot water extract, not the hot water extract, the red ginseng extract. Sterilization of the present invention is carried out by heating the red ginseng hot water extract less than 1 minute. At this time, the boiling time should be less than 1 minute, preferably less than 30 seconds. As a result, while disinfecting the red ginseng hot water extract, it is possible to minimize the destruction of ginsenosides in the red ginseng hot water extract and minimize the deterioration of flavor when preparing the red ginseng fermented liquor.

발효 단계Fermentation stage

살균한 홍삼 추출물, 설탕, 물 및 효모를 혼합하여 본 발명의 발효 단계를 수행하게 된다. 이때, 설탕 100중량부에 대하여 상기 물은 250~350중량부 사용한다. 물이 상기 범위를 벗어날 경우 발효가 적절히 일어나지 않거나, 술의 품질이 낮아지게 된다.
The sterilized red ginseng extract, sugar, water and yeast are mixed to perform the fermentation step of the present invention. At this time, the water is used 250 to 350 parts by weight based on 100 parts by weight of sugar. If water is out of the above range fermentation does not occur properly, or the quality of the liquor is lowered.

숙성 단계Ripening stage

본 발명의 숙성 단계는 30~50일간 20~25℃에서 숙성시켜 수행한다. 상기 숙성 기간 동안 발효가 계속해서 이루어지게 된다.The aging step of the present invention is carried out by aging at 20-25 ° C for 30-50 days. Fermentation continues to occur during the aging period.

만약 25℃를 초과하는 온도에서 숙성시킬 경우 술이 이상 발효하게 될 수 있다. 또한 30일 미만으로 숙성시킬 경우, 에탄올 발효가 충분히 일어나지 않게 되며, 50일을 초과하더라도 술의 풍미가 유의하게 증가하지 않는바 발효의 효율을 고려할 때, 30일~50일간 숙성시키는 것이 바람직하다. 더욱 바람직하게는 상기 숙성은 35~45일간 수행하며, 더더욱 바람직하게는 40일간 수행한다.If aged at temperatures above 25 ° C, alcohol can ferment abnormally. In addition, when aged less than 30 days, ethanol fermentation does not occur sufficiently, even if it exceeds 50 days, the flavor of alcohol does not significantly increase bar considering the efficiency of fermentation, it is preferable to mature for 30 days to 50 days. More preferably, the aging is carried out for 35 to 45 days, even more preferably for 40 days.

상기 숙성 단계를 거침으로써 홍삼 발효주의 알코올 발효가 이루어지게 된다.By going through the aging step, alcohol fermentation of red ginseng fermented wine is made.

여과 단계Filtration stage

본 발명의 여과는 홍삼 발효 숙성물의 지게미를 제거하는 것이다. 본 발명의 홍삼 발효주 제조 방법은 쌀, 고구마 등 별도의 전분질 원료를 사용하지 않기 때문에 여과 단계를 거쳐 제거되는 지게미의 양은 많지 않다. 그러나 여과를 거치지 않을 경우 발효 부산물, 홍삼 찌꺼기 등이 홍삼 발효주 내 잔존하게 되어 풍미가 저해되는바, 여과를 거치는 것이 좋다.Filtration of the present invention is to remove the forge of red ginseng fermentation ripening. The method of manufacturing red ginseng fermented liquor of the present invention does not use a separate starch raw material such as rice and sweet potato, so that the amount of forklift removed through the filtration step is not large. However, if not filtered, fermentation by-products, red ginseng residues, etc. will remain in the red ginseng fermented liquor, so that the flavor is inhibited, it is better to go through filtration.

상기 여과는 공지의 여과 방법으로 수행하면 되고, 특별히 제한되지 않는다. 예컨대, 본 발명의 여과 단계는 삼베 등 고운 천, 필터, 체 등을 적당히 이용하여 수행할 수 있다.
The filtration may be performed by a known filtration method, and is not particularly limited. For example, the filtration step of the present invention can be performed using a fine cloth, such as burlap, a filter, a sieve as appropriate.

제성 단계Stage of formation

본 발명의 제성 단계은 상기 홍삼 발효 숙성물을 여과한 후 여기에 물을 적당량 가하여 알코올 도수를 조절함으로써 수행한다. 상기 알코올 도수는 취향에 따라 적절히 선택할 수 있으나, 10~18%, 바람직하게는 12%로 하는 것이 보편적인 입맛에 적합하다.
The preparation step of the present invention is carried out by filtering the fermented red ginseng fermented product and adjusting the alcohol content by adding an appropriate amount of water thereto. The alcohol content may be appropriately selected according to taste, but 10 to 18%, preferably 12% is suitable for the general taste.

홍삼 발효주Red ginseng fermented wine

본 발명의 홍삼 발효주는 막걸리나 청주 제조 시 홍삼 분말을 첨가하여 술을 담그는 것보다 홍삼 특유의 진세노사이드, 특히 Rg2, Rg3 또는 Rh2의 함량이 높은 특징이 있다. 또한 본 발명의 홍삼 발효주는 쌀, 누룩 및 주정을 이용하지 않고 제조한다. 이로써, 본 발명의 홍삼 발효주는 주정을 이용한 술 특유의 향이 없으며, 숙취가 적다. 또한 쌀 및 누룩을 이용하지 않기 때문에, 본 발명의 홍삼 발효주는 마치 와인처럼 반투명하며, 탁하지 않다. 또한 막걸리나 청주 특유의 향이 없는바, 여기에 거부감이 있는 사람도 본 발명의 홍삼 발효주는 거부감 없이 음용할 수 있다.
The red ginseng fermented liquor of the present invention is characterized by a higher content of ginsenosides, especially Rg2, Rg3 or Rh2, unique to red ginseng than when red wine is added to the sake of makgeolli or sake. In addition, the red ginseng fermented wine of the present invention is prepared without using rice, yeast and spirits. As a result, the red ginseng fermented liquor of the present invention does not have the characteristic aroma of alcohol using alcohol, and has little hangover. In addition, since it does not use rice and yeast, the red ginseng fermented liquor of the present invention is translucent like wine and is not cloudy. In addition, there is no peculiar scent of makgeolli or sake, and even those who have a sense of rejection can drink the red ginseng fermented wine of the present invention without a sense of rejection.

실시예 1Example 1

4년근 홍삼 3.9kg을 시중에서 구입하고, 이를 세척하였다. 세척된 홍삼을 30시간 동안 증숙 및 건조하였으며, 그 동안 홍삼의 증숙 및 건조 공정을 9회 반복수행하였다. 증숙 및 건조 공정을 마친 홍삼에 물 70kg을 가하고 75℃에서 40시간 동안 온수 추출하여 홍삼 온수 추출물 58kg를 수득하였다. 상기 온수 추출물을 가열하고 30초간 끓여 살균하였다. 그리고 살균한 홍삼 추출물에 설탕 60kg, 물 184kg을 혼합한 후 여기에 효모72g을 투입하여 발효를 시켰다. 그리고 40일간 20~25℃에서 숙성시켰다. 상기 숙성 기간 동안 발효가 계속 진행되어, 40일 후 숙성이 완료된 홍삼 숙성물 270kg을 수득하였으며, 상기 홍삼 숙성물은 알코올 함량이 충분히 높은 것으로 확인되었다. 상기 홍삼 숙성물을 여과하여 지게미를 제거하자, 267kg이 남았다. 여기에 물을 적당량 가하여 알코올 도수 12%로 제성하였다.
Four years old red ginseng 3.9 kg was purchased commercially and washed. The washed red ginseng was steamed and dried for 30 hours, during which the red ginseng steaming and drying process was repeated nine times. 70 kg of water was added to the red ginseng that had been steamed and dried, and hot water was extracted at 75 ° C. for 40 hours to obtain 58 kg of red ginseng hot water extract. The hot water extract was heated and sterilized by boiling for 30 seconds. Then, 60kg of sugar and 184kg of water were mixed with the sterilized red ginseng extract, and 72g of yeast was added to the fermentation. And 40 days aging at 20 ~ 25 ℃. Fermentation continued during the aging period, yielding 270 kg of red ginseng maturing after 40 days of aging, and the red ginseng aging was found to be sufficiently high in alcohol content. The red ginseng ripened material was filtered to remove forge, leaving 267 kg. An appropriate amount of water was added thereto to prepare 12% alcohol.

비교예 1Comparative Example 1

시중에서 구입한 4년근 홍삼 300g을 건조시켜 분말로 만들었다. 한편, 쌀 10kg을 씻고, 2~3시간 동안 물에 침지시켰다. 침지된 쌀을 건져 1시간 동안 물을 빼고 이를 이용하여 고두밥을 만들었다. 소량의 물에 녹인 효모 60g, 누룩 480g, 상기 홍삼 분말 및 물 17kg을 넣고 잘 저어서 홍삼 분말, 누룩 및 효모가 잘 녹게 한 다음 고두밥을 넣어 잘 저어 주었다. 이를 25~28℃로 6일간 숙성시킨 후, 알코올 도수 6%로 제성하여 홍삼 막걸리를 제조하였다.
300 g of red ginseng, commercially available, was dried and powdered. Meanwhile, 10 kg of rice was washed and dipped in water for 2-3 hours. The soaked rice was drained and drained for 1 hour to make gouda rice. 60 g of yeast dissolved in a small amount of water, 480 g of yeast, 17 kg of the red ginseng powder and water were added and stirred well so that the red ginseng powder, yeast and yeast were dissolved well, and then the goose rice was stirred well. After aging at 25-28 ° C. for 6 days, red ginseng makgeolli was prepared by preparing alcohol at 6%.

<실험예 1> <Experimental Example 1>

상기 실시예 1 및 비교예 1을 이용하여 관능 평가를 수행하였다. 예비시험을 통하여 술의 맛, 향, 색깔에 대한 식별 능력이 뛰어나며 보편적인 취향을 가진 것으로 보이는 20~50대 남녀 35명을 선발하였으며, 단맛, 신맛, 쓴맛 및 선호도를 5점 비교척도법을 이용하여 평가하였다. 시판 청주(알코올 도수 12%)를 3점으로 잡고, 이를 기준으로 매우 좋음(5점), 좋음(4점), 보통(3점), 나쁨(2점) 및 매우 나쁨(1점)을 정하였다.
Sensory evaluation was performed using Example 1 and Comparative Example 1. Preliminary tests were conducted to select 35 men and women in their 20s and 50s who were distinguished by taste, aroma, and color of alcohol, and who seemed to have a general taste.The five-point comparison scale was used for sweetness, sourness, bitterness and preference. Evaluated. The commercial Cheongju (12% alcohol content) is taken as 3 points, and based on this, very good (5 points), good (4 points), moderate (3 points), bad (2 points) and very bad (1 point) are determined. It was.

그 결과, 증숙한 홍삼 추출물 및 설탕만으로 발효시킨 실시예 1은 홍삼 분말을 넣어 제조한 막걸리인 비교예 1보다 깔끔한 맛이 특히 우수하였으며, 선호도가 높은 것으로 확인되었다(표 1). 또한 패널 중 26명은 실시예 1이 음주 다음 날 숙취가 덜하였으며, 숙취가 있더라도 시판 청주보다 숙취가 빨리 해소되었다고 응답하였다.
As a result, Example 1 fermented only with steamed red ginseng extract and sugar was particularly excellent in clean taste than Comparative Example 1, which was prepared by adding red ginseng powder, it was confirmed that high preference (Table 1). In addition, 26 of the panel responded that Example 1 had less hangover the day after drinking, and even if there was a hangover, the hangover was resolved faster than commercial Cheongju.

색상color 향incense 깔끔한 맛Refreshing taste 선호도preference 실시예 1Example 1 3.53.5 3.93.9 4.34.3 4.54.5 비교예 1Comparative Example 1 2.72.7 3.53.5 2.32.3 3.13.1

Claims (9)

홍삼을 세척하는 단계;
세척된 홍삼을 증숙 및 건조하는 단계;
증숙 및 건조 공정을 거친 홍삼에 물을 가하여 온수 추출하는 단계;
상기 홍삼의 온수 추출물을 살균하는 단계;
상기 살균한 홍삼 추출물에 설탕, 물 및 효모를 혼합하여 발효시키는 단계;
상기 발효물을 30~50일간 20~25℃에서 숙성시키는 단계;
상기 숙성물을 여과하는 단계; 및
상기 여과물을 제성하는 단계를 포함하는 홍삼 발효주의 제조 방법.
Washing red ginseng;
Steaming and drying the washed red ginseng;
Extracting hot water by adding water to red ginseng that has undergone steaming and drying;
Sterilizing the hot water extract of the red ginseng;
Fermenting the sterilized red ginseng extract by mixing sugar, water, and yeast;
Aging the fermented product at 20-25 ° C. for 30-50 days;
Filtering the aging product; And
Red ginseng fermented wine manufacturing method comprising the step of preparing the filtrate.
제 1항에 있어서,
상기 증숙 및 건조 단계는 20~40시간 동안 수행되며, 그 동안 증숙 및 건조 공정이 반복 수행되는 것을 특징으로 하는 제조 방법.
The method of claim 1,
The steaming and drying step is carried out for 20 to 40 hours, during which the steaming and drying process is characterized in that it is carried out repeatedly.
제 1항에 있어서,
상기 온수는 70~80℃인 것을 특징으로 하는 제조 방법.
The method of claim 1,
The hot water is a manufacturing method, characterized in that 70 ~ 80 ℃.
제 1항에 있어서,
상기 살균은 홍삼의 온수 추출물을 1분미만으로 가열하여 수행하는 것을 특징으로 하는 제조 방법.
The method of claim 1,
The sterilization is characterized in that the hot water extract of red ginseng is carried out by heating in less than 1 minute.
제 1항에 있어서,
상기 숙성 기간 동안 발효가 계속해서 이루어지는 것을 특징으로 하는 제조방법.
The method of claim 1,
Fermentation is carried out continuously during the aging period.
제 1항에 있어서,
상기 홍삼의 증숙 및 건조 단계를 거침으로써 홍삼 내 Rg2, Rg3 또는 Rh2 함량이 증가하는 것을 특징으로 하는 제조 방법.
The method of claim 1,
The Rg2, Rg3 or Rh2 content in the red ginseng is increased by steaming and drying the red ginseng.
제 1항에 있어서,
상기 설탕 100중량부에 대하여, 상기 홍삼은 5~8중량부, 상기 발효 단계에서 사용되는 물은 250~350중량부이며, 상기 홍삼 온수 추출 단계에서 사용되는 물은 80~130중량부인 것을 특징으로 하는 제조 방법.
The method of claim 1,
The red ginseng is 5 to 8 parts by weight, the water used in the fermentation step is 250 to 350 parts by weight, and the water used in the red ginseng hot water extraction step is 80 to 130 parts by weight based on 100 parts by weight of the sugar. Manufacturing method.
제 1항에 있어서,
쌀, 누룩 및 주정을 이용하지 않고 홍삼 발효주를 제조하는 것을 특징으로 하는 제조 방법.
The method of claim 1,
A process for producing red ginseng fermented liquor without using rice, yeast and spirits.
제 1항 내지 제 8항 중 어느 한 항의 방법으로 제조한 홍삼 발효주.Red ginseng fermented wine prepared by the method of any one of claims 1 to 8.
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