KR101772973B1 - Sea Breeze mugwort rice wine production methods - Google Patents

Abstract

The present invention relates to a method for manufacturing mugwort rice wine wherein, more specifically, aroma and taste unique to mugwort are enhanced without loss of a medicinal effect of mugwort as a specialty of Geomundo (a Korean island), and bitter, spicy, and strong taste of mugwort is reduced, and softness of mugwort is maintained. The method for manufacturing mugwort rice wine comprises the following steps: soaking 150 parts by weight of rice in water for 2-3 hours, removing water by sieving the rice, and cooking hard-boiled rice by steaming the rice in a steamer; removing odor of fungi by drying 100 parts by weight of yeast with respect to a weight parts by weight of the rice in a well ventilated pace for 24 hours; sufficiently cooling the hard-boiled rice, mixing well the hard-boiled rice with the sun-dried yeast, inserting the same in a sterilized pot, inserting 45 parts by weight of fermented mugwort liquid, 30 parts by weight of dried mugwort, 5 parts by weight of a fermented kelp extract, 5 parts by weight of a licorice concentrate, and 360 parts by weight of bottled water with respect to a weight parts by weight of the rice, mixing well the mixture, covering an opening of the pot with traditional Korean paper or a clean cloth, tying the opening with a string, and performing immersion; placing the pot containing the mixture, performing natural fermentation in a place without sunlight at 15-25 C for 7-10 days, stirring the mixture once or twice a day for 3-4 days after initiation of the fermentation, and fermenting the mixture by stirring the mixture to supply air well during the fermentation; filtrating the mixture with a sieve tray or a cotton cloth when the mixture has no bubbles and has a clean upper layer five days after initiation of the fermentation and collecting the rice wine; and diluting the rice wine and aging the rice wine at low temperatures in a refrigerator for 3-4 days.

Description

{Sea Breeze mugwort rice wine production methods}

The present invention relates to a method for producing sea breeze mugwort, and more particularly, it relates to a method for producing sea breeze mugwort, more specifically, a sea bream wormwood without a loss of medicinal properties, and a mugwort using its own flavor and taste. The present invention relates to a method for producing mugwort. The mackerel of sea breeze is mugwort, which has less alcohol odor after drinking by its original aroma and has a reduced hangover due to pharmacological action of sea breeze wormwood and increased flavor of mugwort mugwort.

The mugwort that is always precious and precious around us is a representative health food of spring. Mugwort's herbal medicine name is "lady" and has been widely used for edible and medicinal purposes. According to Dongbuogam, mugwort has a warm temperament and it is said that it is good for the treatment of abdominal pain by strengthening the function of the stomach and kidney kidneys.

When mugwort is moxibustion, leukocyte is increased more than usual and immunity is strengthened. Mugwort is rich in vitamins, minerals and other nutrients.

Mugwort is a panacea for modern people. Because most of the causes of modern diseases are caused by environmental pollution, toxins caused by wrong eating habits, and stress, mugwort that releases toxins, warms the body, smoothes the blood circulation and stabilizes the nerves, You can heal.

In particular, modern women are exposed to a lot of clothes to cool the body, blood circulation is slow and the organs are cold, resulting in female diseases including infertility.

For these modern women, mugwort is a food that is too necessary, cleansing the blood and warming the body. Moreover, mugwort does not have any side effects even if it has common sense, so it is not burdened for anyone to enjoy it.

Geomundo sea bug mugwort is abundant in various minerals because of its softness, sea breeze and sea breeze due to its geographical characteristics such as abundant sunshine and granite-like healthy soil. Geomundo sea bug mugwort is adding fame and value by completing registration of geographical indication (No. 85).

Mugwort is one of the three major plants that prevent adult diseases. It is called "louse" in oriental medicine and it is widely used for edible and medicinal purposes. Vitamin A and Vitamin C are good for skin, making it more resistant to disease, and for preventing and treating colds. According to Dongyobogam, mugwort has a warm temperament and it is good for treating abdominal pain by strengthening the function of stomach and liver. Since the harmful substances in the body are discharged from the body, it is popular as a healing food for modern people.

Geomundo Haeolwoong mugwort, especially in the human body is unable to synthesize the essential amino acids Histidine (histidine) and 7 contains a large amount of chineol essential oil, antimicrobial activity and antioxidant activity has been revealed in recent research. Geomundo will combine this sea breeze with the tourism industry and develop a healing experience facility and a tourism experience learning program to make it a health and healing product.

The mugwort, which has grown by the sea breeze, is rich in minerals and is said to be more nutritious than the land mugwort. Therefore, Geomundo and Gwangdo-do mugwort have been highly evaluated, and Geomundo mugwort was mainly used for edible purposes such as mugwort and mackerel. Geomundo sea bugworm was cultivated all over Geomundo for a long time. ha of mugwort cultivated in the area, the annual revenue is close to 2 billion. Geomundo sea bream wormwood, a special product of Geomundo, was superior to general mugwort, and it could not easily be eaten by ordinary people.

Sea kelp is a seaweed that has been widely used since the Three Kingdoms era, and it is 2 ~ 3 year old brown algae. Dried kelp is rich in about 7% protein, 0.5% fat, 44% carbohydrate and about 28% mineral, especially calcium and iron, and kelp calcium is very digestible and absorbable. Like seaweed, iodine is also abundant, which is also essential for the synthesis of thyroid hormones. Vitamin C is a lot of vitamins. The main component of the protein is glutamic acid. In Dongbok-bok (鑑), he said, "He dominates the mountain, sinks the boil, governs the lump, and makes the hard one soft." Studies have shown that kelp contains a hypotensive agent called laminin.

Licorice is a perennial herbaceous plant with rosewood roots and beans. It is a medicinal plant. When it smells unusual, it tastes sweet. Its crust is reddish brown or dark brown with vertical wrinkles and occasionally shrubs, buds and scales. The outer skin of the peeled licorice is pale yellow and fibrous. Licorice in the Dong-bo-bo-gong regulates the health and morale of the five-pounded meat, making the physiology of the eyes, nose, mouth, ears and feces normal, communicating all blood vessels, strengthening muscles and bones, improving nutritional status, It is said that it is called the national antiquity because it decodes the toxicity and harmonizes 72 kinds of lavender and 1200 kinds of herbal medicine to make it appear well.

Registration No. 10-1323694 Public number 10-2011-0117338

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a method for producing makgeolli using sea bream wormwood from Geomundo.

Another object of the present invention to solve the above problems is to provide a makgeolli produced by using fermented sea bream wormwood as a method for containing nutrients and fragrance of mugwort, have.

Another object of the present invention to solve the above problems is to provide a makgeolli which is differentiated by adding fermented sea bream wormwood prepared according to the climate of the place, in order to provide makgeolli as a special product of Geomundo region in Geomundo Island .

In order to accomplish the above object, the present invention provides a method for producing makgeolli with an effective ingredient of bracken;

① 150 parts by weight of rice is called water for 2-3 hours, the water is removed from the sieve, steamed in a steamer to make a high-grade rice;

(2) 100 parts by weight of the yeast is dried in a well-ventilated room for 24 hours to remove mold odor;

③ After the rice was sufficiently cooled, it was mixed with dried yeast in the sunlight and put in a sterilized jar. 45 parts by weight of the sea bugwort, fermented with respect to the weight of rice, was added with 30 parts by weight of dried sea bugworm, 5 parts by weight of the sea tangle fermentation stock, 5 parts by weight of the concentrate and 360 parts by weight of fresh water were mixed, the mixture was mixed well, and the mouth of the pot was covered with a clean cloth or cloth,

④ Perform the natural fermentation at 15 ~ 25 ℃ for 7 ~ 10 days at the place where the above mixture is not sunshine and start the fermentation. Stir the makgeolli once or twice a day for the first 3 ~ And fermenting;

⑤ After more than 5 days after the start of fermentation, if no more bubbles are formed and the upper part becomes clear,

And a step of diluting the filtered makgeolli with low temperature aging in a refrigerator for 3 to 4 days to prepare and solve the sea mugwort.

In the case of using the sea bream mugwort according to the present invention as described above, a method of preserving the nutrients of sea bug mugwort in addition to the deep taste of sea bug mugwort in Geomundo Island was developed and added with the different sea bug mugwort Makgeolli can be provided.

In addition, the sea breeze mugwang is rich in minerals and vitamins, which are the advantages of sea bug wormwood, which has been evaluated as having higher nutrients in the environment of Geomundo and Ganghwa Island, as well as mackerel that can enhance the awareness of the public with its blood- Can be provided.

Also, according to the present invention, it is possible to provide a sea breeze rice wine with a deep taste and flavor added thereto.

Fig. 1 is a flow chart showing the manufacturing procedure of rice bran in the Geomundo sea breeze.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are intended to illustrate the present invention, but the scope of the present invention is not limited or limited by the following examples. Therefore, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. .

The mugwort of sea breeze of the present invention is rich in minerals such as potassium, calcium and iron in makgeolli, and added various beneficial nutrients such as vitamins A, B, C and D, vitamins, . Especially, Geomundo sea bug mugwort contains 7 kinds such as Histidine which is an essential amino acid that can not be synthesized in the human body, and it has an antimicrobial activity and antioxidant activity because it is an essential oil ingredient called chinol.

There is a difference in the influence of the mugwort on the growing area and the environment. Therefore, there is a difference in the nutritional composition depending on the type of each mugwort.

Mugwort, which has grown by sea breeze, is abundant in minerals and nutritious than land wormwood. So, Geomundo and Ganghwa-do mugwort are highly evaluated and 200 farm households are cultivating mugwort on the area of 43ha, and they are developing into sightseeing spots and hillim experience facilities. In addition, Geomundo sea breeze mugwol is a local special product, Was developed as a special product to create.

In order to become a makgeolgi with mugwort flavor and mugwort efficacy, the mugwort of sea breeze mugwort can not be completed by merely adding mugwort, but must go through the process of fermenting mugwort.

≪ Preparation Example 1 &

Fermentation method.

a) collecting the sea bream of sea bream which grew to 30 ~ 40cm between April and May;

Geomundo sea bug mugwort is rich in various minerals due to sea breeze and seaweed, which are rich in salt content and rich soil of granite soils, and are rich in softness of leaves and deep sea.

Especially, mugwort is a good source of mugwort collected from Geomundo. Among them, it is best to collect fine mugwort that has been soaked with sea breeze and salmon for more than half a year.

b) a step of washing the collected mugwort with ion exchange water and then hanging it in a shade of good wind to completely remove the water;

The materials prepared above are melted in a shade of air which is well-ventilated and completely removed from the water. This fermentation process results in fermentation bacteria beneficial to the human body and alleviates the bitter taste of mugwort.

c) a first storage step of adding 100 to 120 parts by weight of brown sugar to 100 parts by weight of water-removed mugwort, filling the contents to 50 to 85% of the volume of the container, completely sealing it, and storing it in a cool place without direct sunlight;

If the content of the brown sugar is less than 100 parts by weight, the water content of mugwort is so low that the fermentation does not occur completely. When the content of the brown sugar is more than 120 parts by weight, the sweetness is too strong and the original flavor of mugwort disappears. The above-mentioned material, brown sugar, inhibits the propagation of germs and causes bacteria.

The reason for limiting the filling amount to 50 to 85% in the container is that since the fermentation starts in the process of melting the solid sugar, the container may explode or break due to the volume expansion caused by the fermentation. On the other hand, the container is sealed to prevent air in and out. The reason for the complete sealing is to prevent intrusion of other bacteria or foreign matter. At this stage, it is important to be in a place where there is no light. This is because in the place where light is caught, it can be corrupted due to rapid fermentation.

In the present invention, a cool place means a temperature of 5 to 25 ° C

d) After 40-50 days have passed, store the above mixture and stir well while changing the vertical position.

The reason for passing through the first storing step is that the solid components of mugwort do not gradually flow as the fermentation progresses, and the fermentation is smoothly performed by changing the position of the mixture. The reason why the above material is turned over is that the brown sugar in the middle is completely melted.

e) The second mixture is stored in a cool place where the direct sunlight does not shine after 50 minutes to 55 days.

Through the second storage step, complete fermentation takes place, and the unique mugwort flavor and smell enter into the mugwort concentrate, and the bitter taste of mugwort turns into a sweet taste, the grassy smell changes into a smell, and the mugwort nature changes and pharmacological action increases.

f) a primary filtration step in which the mixture passed through the second storage step is filtered through a nonwoven fabric.

Because non-woven fabric filters fine dust, clay, and foreign matter cleanly, it uses non-woven fabric to filter molds without using other cloth or objects.

g) a third storage step of storing the fermentation broth through the primary filtration step for 90 to 110 days in a cool place where no direct sunlight is available.

The amount of the fermentation liquid to be filled in the container varies depending on the aging temperature. However, it may be filled up to 90% of the container if it is fermented in the refrigerator. However, when aged at room temperature, it is better to fill the container below 85%. This is because the internal volume can continue to expand due to continuous fermentation.

h) The fermentation broth having passed through the third storage step is again subjected to a secondary filtration step of filtration with a nonwoven fabric.

By the two filtration processes, molds, microorganisms, and substances that can sense foreign objects can be removed in the third storage stage.

i) After the secondary filtration step, the fermentation broth is kept sealed and used in the production of sea bream rice wine.

≪ Preparation Example 2 &

Preparation method of tallow fermentation broth

a ') Take leaves of kelp from off the coast of Geomundo.

b ') The kelp collected in the above step is immersed in vinegar mixed water for 15 hours to remove the salt.

c ') The kelp treated in the desalination step is dried in the shade for 24 hours.

d ') 100 parts by weight of kelp after the drying step is added with 100 parts by weight of brown sugar, and then sealed.

e ') The sealed mixture is placed in a container and stored in a ventilated cow at 20 DEG C for 100 days.

f ') The fermentation broth having passed through the above-mentioned storage step is filtered with a nonwoven fabric.

g ') The fermentation broth having undergone the filtration step is aged at room temperature for 100 days to prepare a crude tallow juice solution.

≪ Preparation Example 3 &

How to make licorice concentrate

h ') Washing the licorice thoroughly

i ') 100 parts by weight of the licorice washed in the above step is mixed with 100 parts by weight of water and boiled at a temperature of 100 ° C for 10 minutes

j) aging the boiled mixture at room temperature of 20 to 25 for 72 hours.

k ') Collecting only the liquid phase by sealing the aged material through a screen, sealing and refrigeration

≪ Example 1 >

Manufacturing method of sea breeze mugwort

① 150 parts by weight of rice is called water for 2-3 hours, the water is removed from the sieve, steamed in a steamer to make a high-grade rice;

(2) 100 parts by weight of the yeast is dried in a well-ventilated room for 24 hours to remove mold odor;

As described above, the yeast is ground with coarse powder or fine powder before souring, and it is possible to make good sake after sterilization, deodorization and bleaching process by putting the sun and dew in the day and night. Use.

③ After the rice was sufficiently cooled, it was mixed with dried yeast in the sunlight and put in a sterilized jar. 45 parts by weight of the sea bugwort, fermented with respect to the weight of rice, was added with 30 parts by weight of dried sea bugworm, 5 parts by weight of the sea tangle fermentation stock, 5 parts by weight of the concentrate and 360 parts by weight of fresh water were mixed, the mixture was mixed well, and the mouth of the pot was covered with a clean cloth or cloth,

By using fermented sea bugwort, fermented mugwort can be preserved as it is. The fermentation process improves the aroma of sea bugwort, so that it is possible to produce a large amount of alcohol rich in aroma and flavor. In addition, since fermented sea bream wormwood is fermented by adding sugar, sweetness is formed only by saccharification without addition of aspartame, stevioside, and oligosaccharide, which are used for brewing or used in brewing, Deeper and richer effect can be seen.

The crude tallow juice fermented by the same procedure as described in Preparation Example 2 eliminates the odor characteristic of kelp and suppresses the deep taste of mugwort and the unique taste of mugwort, so that the mugwort of sea bream mugwort can produce a more clean taste .

In addition, a large amount of minerals and nutrients contained in kelp can be included in makgeolli, so that the functionality can be expected to be improved.

The above licorice is excellent in detoxifying action, and it enters almost all pharmaceuticals of one side, and it has the effect of eliminating toxicity and promoting digestion and absorption. Therefore, the effect of the sweetener contained in the sea bream mugwort is exhibited but it is used for fermentation by adding at least only one of them in order not to include a unique strong flavor.

As mentioned above, even when added in small amounts, the efficacy of mugwort is enhanced and it is effective to neutralize the strong bitter taste inherent in the makgeolli of sea breeze mugwort along with the fermentation process.

The above-mentioned additive has the effect of making the taste of mugwort mugwort, which is rich in mugwort's unique flavor and effect, can be tough and tasteless, and can give a taste that does not get tired easily due to lack of sense of discomfort and irritation.

④ Perform the natural fermentation at 15 ~ 25 ℃ for 7 ~ 10 days at the place where the above mixture is not sunshine and start the fermentation. Stir the makgeolli once or twice a day for the first 3 ~ And fermenting;

⑤ After more than 5 days after the start of fermentation, if no more bubbles are formed and the upper part becomes clear,

⑥ Dilute the makgeolli filtered and mature at low temperature in the refrigerator for 3 ~ 4 days;

≪ Example 2 >

① 150 parts by weight of rice is called water for 2-3 hours, the water is removed from the sieve, steamed in a steamer to make a high-grade rice;

(2) 100 parts by weight of the yeast is dried in a well-ventilated room for 24 hours to remove mold odor;

③ After the rice was sufficiently cooled, it was mixed well with dried yeast in sunlight and put into a sterilized jar. 35 parts by weight of sea bugwort, fermented with respect to the weight of rice, 20 parts by weight of dried sea bream, 5 parts by weight of fermented sea tangle, 5 parts by weight of the concentrate and 370 parts by weight of fresh water were mixed, the mixture was mixed well, and the mouth of the pot was covered with a clean cloth or cloth.

④ Perform the natural fermentation at 15 ~ 25 ℃ for 7 ~ 10 days at the place where the above mixture is not sunshine and start the fermentation. Stir the makgeolli once or twice a day for the first 3 ~ And fermenting;

⑤ After more than 5 days after the start of fermentation, if no more bubbles are formed and the upper part becomes clear,

⑥ Dilute the makgeolli filtered and mature at low temperature in the refrigerator for 3 ~ 4 days;

≪ Example 3 >

① 150 parts by weight of rice is called water for 2-3 hours, the water is removed from the sieve, steamed in a steamer to make a high-grade rice;

(2) 100 parts by weight of the yeast is dried in a well-ventilated room for 24 hours to remove mold odor;

③ After the rice was sufficiently cooled, it was well mixed with dried yeast in the sunlight and put into a sterilized jar. The sea bugwort, fermented with respect to the weight of the rice, was mixed with 70 parts by weight of the liquid phase, 45 parts by weight of dried sea bugworm, 5 parts by weight of the sea tangle fermentation stock, 5 parts by weight of the concentrate and 350 parts by weight of fresh water were mixed, the mixture was mixed well, and the mouth of the pot was covered with a clean cloth or cloth.

④ Perform the natural fermentation at 15 ~ 25 ℃ for 7 ~ 10 days at the place where the above mixture is not sunshine and start the fermentation. Stir the makgeolli once or twice a day for the first 3 ~ And fermenting;

⑤ After more than 5 days after the start of fermentation, if no more bubbles are formed and the upper part becomes clear,

⑥ Dilute the makgeolli filtered and mature at low temperature in the refrigerator for 3 ~ 4 days;

<Example 4>

① 150 parts by weight of rice is called water for 2-3 hours, the water is removed from the sieve, steamed in a steamer to make a high-grade rice;

(2) 100 parts by weight of the yeast is dried in a well-ventilated room for 24 hours to remove mold odor;

③ After the rice was sufficiently cooled, put it in a sterilized jar mixed well with dried yeast, and add 45 parts by weight of sea bugwort, fermented with respect to the weight of rice, 30 parts by weight of dried sea bugworm and 370 parts by weight of fresh water, After mixing well, cover the entrance of the jar with a clean cloth or cloth and tie it with a string to immerse it;

④ Perform the natural fermentation at 15 ~ 25 ℃ for 7 ~ 10 days at the place where the above mixture is not sunshine and start the fermentation. Stir the makgeolli once or twice a day for the first 3 ~ And fermenting;

⑤ After more than 5 days after the start of fermentation, if no more bubbles are formed and the upper part becomes clear,

⑥ Dilute the makgeolli filtered and mature at low temperature in the refrigerator for 3 ~ 4 days;

<Comparative Example>

I bought a general market in circulation on the market.

<Experimental Example 1>

In this experiment, sensory evaluation was carried out on 100 people of 20 to 55 year old ordinary people of the sea bream rice wine produced by the above example.

As the sensory items, odor, drinking texture, fermentation odor, bitter taste, overall preference were evaluated by the 5-point scale method, and the respective values were averaged and the results are shown in the table below.

Sensory test result <5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very poor> smell Drinking texture Bitter neutralization Overall likelihood Example 1 4.6 4.7 4.5 4.6 Example 2 4.1 4.5 4.7 4.4 Example 3 4.7 4.3 4.0 4.3 Example 4 4.1 4.3 4.1 4.2 Comparative Example 4.0 4.1 4.2 4.1

As shown in the above Table 1, the mackerel of sea breeze Mugiwang has the preference to minimize the bitter taste, which is inherent to japonica, so that the nutrients can be maintained and easily enjoyed. In addition, there was a lot of opinion that there was almost no hangover in other opinions, and after drinking, there was almost no smell of alcohol, and it was satisfied with the appropriate balance of sweetness and bitterness.

It is possible to ingest the ingredients that are beneficial to the body to consumers who are looking for a different liquor and mood while having a flavor that does not match that of the original makgeolli. It is also a representative representative of special products of Geomundo It is a food that is expected to have great economic value as an effect of local specialties as food.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

Claims (4)

① 150 parts by weight of rice is called water for 2-3 hours, the water is removed from the sieve, steamed in a steamer to make a high-grade rice;
(2) 100 parts by weight of the yeast is dried in a well-ventilated room for 24 hours to remove mold odor;
③ After the rice was sufficiently cooled, it was mixed with dried yeast in the sunlight and put in a sterilized jar. 45 parts by weight of the sea bugwort, fermented with respect to the weight of rice, was added with 30 parts by weight of dried sea bugworm, 5 parts by weight of the sea tangle fermentation stock, 5 parts by weight of the concentrate and 360 parts by weight of fresh water were mixed, the mixture was mixed well, and the mouth of the pot was covered with a clean cloth or cloth,
④ Perform the natural fermentation at 15 ~ 25 ℃ in the shade without sunshine for 7 ~ 10 days after starting the fermentation. Stir the makgeolle once or twice a day for the first 3 ~ 4 days so that the oxygen is supplied well when fermenting. And fermenting;
⑤ After more than 5 days after the start of fermentation, if no more bubbles are formed and the upper part becomes clear,
(6) diluting the filtered makgeolli and aging the mixture in a refrigerator for 3 to 4 days,

The fermented sea bass wormwood added in the step (3)
a) collecting the sea bream of sea bream from 30 to 40 cm from April to May;
b) a step of washing the mugwort and hanging it in a well-shaded environment to completely remove the water;
c) a first storage step of adding 100 to 120 parts by weight of brown sugar to 100 parts by weight of water-removed mugwort, filling the contents to 50 to 85% of the volume of the container, completely sealing it, and storing it in a cool place without direct sunlight;
d) stirring the mixture stored therein for 40 to 50 days, while changing the upper and lower positions;
e) a second storage step of storing the changed mixture in a cool place where the direct sunlight does not shine after sealing the changed mixture for 50 to 55 days;
f) a primary filtration step of filtering the mixture through the second storage step in a nonwoven fabric;
g) a third storage step of storing the fermentation broth through the first filtration step for 90 to 110 days in a cool place where no direct sunlight is provided;
h) a second filtration step of filtrating the fermentation broth through the third storage step with a nonwoven fabric;
i) sealing the fermentation stock solution through the secondary filtration step,

The tangle fermented liquor contained in step (3)
a ') collecting the kelp leaf from the sea;
b ') salting-off step of dipping the kelp collected in the above step into water mixed with vinegar for 12 to 15 hours;
c ') drying the kelp treated in the desalination step in a shade for 24 to 26 hours;
d ') 100 parts by weight of kelp after the drying step is added with 100 to 120 parts by weight of brown sugar, and then sealed;
e &apos;) a storage step of storing the mixture through the sealing step in a container and storing the mixture at 18 to 20 DEG C for 90 to 100 days in a well-ventilated cow;
f ') a filtration step of filtering the mixture through the storage step with a nonwoven fabric;
g &apos;) aging step of aging the fermentation broth through the filtration step at room temperature for 100 to 130 days.
delete delete A mugwort mugwort produced by the method of claim 1.

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