KR101815699B1

KR101815699B1 - Ginseng Yakju and a manufacturing method thereof

Info

Publication number: KR101815699B1
Application number: KR1020150062261A
Authority: KR
Inventors: 최세일
Original assignee: 설악프로방스배꽃마을농업회사법인 주식회사
Priority date: 2015-05-01
Filing date: 2015-05-01
Publication date: 2018-01-05
Also published as: KR20160130114A

Abstract

The present invention relates to a ginseng cheongju and a method for producing the same, comprising the steps of: (S1) crushing washed rice into a powdery form; 130-170 parts by weight of water, 0.1-0.5 parts by weight of lactic acid, 0.1-0.3 parts by weight of yeast and 0.08-0.2 parts by weight of yeast are added to a fermentation tank together with 100 parts by weight of the crushed rice flour and 100 parts by weight of the rice flour, (S2) of firstly fermenting at 23 to 27 ° C for 2 to 4 days; 1 to 2 parts by weight of finely pulverized raw ginseng is added to the fermentation material after the primary fermentation process, and the fermentation tank is closed to perform secondary fermentation at 23 to 27 ° C for 8 to 12 days S3); 1 to 3 parts by weight of diatomaceous earth and 0.1 to 2 parts by weight of diatomaceous earth on the basis of 100 parts by weight of the rice flour are added to the ginseng wine produced through the secondary fermentation and mixed for 30 to 50 minutes to remove odors (S4); (S5) filtering the ginseng juice after step S4 through a filter to remove sludge; (S6) feeding 8 to 12 parts by weight of alcohol to 100 parts by weight of the rice flour according to the step S5 to adjust the alcohol concentration to a desired primary setting alcoholic strength; (S7) adding 4 to 8 parts by weight of deionized deionized water, 0.04 to 0.08 part by weight of oligosaccharide and 0.04 to 0.08 part by weight of xylitol to the ginseng juice having been subjected to the step S6, ; And a step S8 of sterilizing ginseng juice having been subjected to the step S7 using a sterilizer.

Description

Ginseng Yakju and a method for producing the same

The present invention relates to a ginseng cheongju and a method for producing the same, and more particularly, to a ginseng wine prepared by first fermenting rice flour as a main ingredient and then fermenting the raw ginseng by grinding, and then adding diatomaceous earth and activated carbon In addition, in order to remove the odor by adding a small amount of water, and also to add the water and the deep seawater sequentially in the manufacturing process, the alcohol concentration is set to the second order, and in particular, Ginseng Yakju, which is able to provide high quality ginseng < Desc / Clms Page number 2 > fragrance, which is visually provided with a ginseng ginseng, while preserving it in a container together with ginseng .

Alcohol is classified into fermentation, distillation, and leachate depending on the production method. Fermented beans are the most basic method of making liquor by fermenting the material with yeast. Distilled beer is a method of making this fermented beverage by distillation. Leachate is a method of distilling the taste and flavor of the material by adding other ingredients to the main liquor.

For example, a fermented beverage is a fermented product obtained by fermenting a fermented soybean meal with a specific method. The fermented beverage includes beer, sake, liquor, and takju. The alcohol content Is as low as 1 to 18%.

Distilled spirits are made by distillation of fermented wine again, characterized by high alcohol content of 20 ~ 50%, and include soju, whiskey, brandy, rum, vodka, and jean.

Leachate is made by blending alcohol, alcohol, flavor, and color related drugs, or mixing them with each other, such as synthetic sake, sweet fruit, liqueur, and medicinal liquor.

Most of the fermented beverages developed in the past are fermented in a short time by mixing the raw materials with the fermented raw materials. Therefore, the fermented fermented beverages belong to the leached fermented product and the fermented product is higher than the fermented product. But it has a disadvantage in that it does not feel pure flavor originally fermented because it belongs to a dilution state which dilutes alcohol.

In addition, the conventional fermented beverage has a problem in that it can not feel the deep flavor of ginseng because the fermented beverage simply contains the ginseng-like material in the diluted fermented alcohol by the alcohol,

In contrast to the present invention, in the case of conventional ginseng juice, most of the ginseng or liquorous ginseng, which simply puts raw ginseng that has not been processed into alcohol into the alcohol, These leachers are commonly found in everyday life because everyone puts alcohol and ginseng together in containers and keeps them sealed for decorating purposes.

Such conventional ginseng is disclosed in Patent Registration No. 10-0368545, which is prepared by adding plum and ginseng to ethyl alcohol, leaching at 10 to 30 ° C for 30 to 90 days, aging for 2 months or more, Or ginseng extract or ginseng prototype before being injected into the bottle after aging, purifying and filtering the lees of the plum, or preparing the ginseng extract or ginseng prototype To prepare ginseng juice of mushrooms.

However, conventionally, ginseng juju has a problem that it can not provide a high quality ginseng wine which is a simple ginseng lease because it is made of plum wine by adding plum wine and simply added ginseng extract or ginseng prototype.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to solve the problems of the conventional ginseng wine as described above, wherein the main ingredient rice flour is firstly fermented, In addition, a small amount of diatomaceous earth and activated carbon are added to the ginseng juice, which is then added to the ginseng juice, to remove the odor. In addition, the water and the deep seawater are added in order to prepare the second set of alcoholic beverages. The present invention also provides a method for producing ginseng, which contains a lot of deep water and has a soft sour taste.

It is another object of the present invention to provide a ginseng ginseng that is not processed in the final stage of the manufacturing process and is stored in a container together with the ginseng finished with the manufacturing process so that the ginseng having the shape of ginseng can be visually seen And provides a high-quality ginseng < RTI ID = 0.0 > malt < / RTI >

According to an aspect of the present invention, there is provided a method for manufacturing a ginseng cauline according to the present invention, comprising: (S1) crushing washed rice into a powdery form;

130-170 parts by weight of water, 0.1-0.5 parts by weight of lactic acid, 0.1-0.3 parts by weight of yeast and 0.08-0.2 parts by weight of yeast are added to a fermentation tank together with 100 parts by weight of the crushed rice flour and 100 parts by weight of the rice flour, (S2) of firstly fermenting at 23 to 27 ° C for 2 to 4 days;

1 to 2 parts by weight of finely pulverized raw ginseng is added to the fermentation material after the primary fermentation process, and the fermentation tank is closed to perform secondary fermentation at 23 to 27 ° C for 8 to 12 days S3);

1 to 3 parts by weight of diatomaceous earth and 0.1 to 2 parts by weight of diatomaceous earth on the basis of 100 parts by weight of the rice flour are added to the ginseng wine produced through the secondary fermentation and mixed for 30 to 50 minutes to remove odors (S4);

(S5) filtering the ginseng juice after step S4 through a filter to remove sludge;

(S6) feeding 8 to 12 parts by weight of alcohol to 100 parts by weight of the rice flour according to the step S5 to adjust the alcohol concentration to a desired primary setting alcoholic strength;

(S7) adding 4 to 8 parts by weight of deionized deionized water, 0.04 to 0.08 part by weight of oligosaccharide and 0.04 to 0.08 part by weight of xylitol to the ginseng juice having been subjected to the step S6, ; And

(S8) sterilizing the ginseng roasted in step S7 using a sterilizer.

In the present invention, step (S9) of washing and sterilizing unprocessed raw ginseng by alcohol after step S8 is performed; And

(S10) of storing ginseng roasted in step S8 and raw ginseng sterilized in step S9 in a sealed container.

The ginseng herb of the present invention produced as above is prepared by removing odor from diatomaceous earth and activated carbon and adding deep sea water rich in minerals to the alcoholic water in a second order so that the mineral component is dissolved in alcohol, The finely pulverized raw ginseng is added to the fermented material after the first fermentation process and aged to provide a high quality ginseng that is rich in ginseng.

In addition, the present invention can provide a ginseng Chinese cabbage having a high quality of ginseng flavor by providing raw ginseng in an enclosed state and preserving the raw ginseng in a sealed state, .

FIG. 1 is a flow chart of a method for manufacturing ginseng Chinese cabbage according to an embodiment of the present invention.
FIG. 2 is a flowchart of a method for manufacturing ginseng and Chinese ginseng according to another embodiment of the present invention

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing ginseng Chinese ginseng according to the present invention will be described in detail with reference to the accompanying drawings.

The method of manufacturing ginseng sponge according to the present invention comprises the steps of: (S1) crushing washed rice flour into a powder form;

(S8) sterilizing the ginseng roasted in step S7 using a sterilizer.

The present invention also relates to a method for sterilizing raw ginseng after sterilization (S9); And

The step (S1) of crushing the washed rice into a powder form is to crush the rice into a ground powder form so that the rice content can be well adhered to the fermented material to promote fermentation. Rice flour is crushed by a crusher or blender, which has a coarser size than wheat flour or flour.

After the rice is crushed into a rough powder form, the first fermentation step (S2) proceeds. More specifically, 130-170 parts by weight of water, 0.1-0.5 parts by weight of lactic acid, 0.1-0.3 parts by weight of yeast, and 0.08-0.2 parts by weight of yeast are added together with 100 parts by weight of the crushed rice flour and 100 parts by weight of the rice flour into a fermentation tank After mixing, it is sealed and fermented for 2 ~ 4 days at 23 ~ 27 ℃.

Since 130-170 parts by weight of water is used, the rice flour is fully immersed in water and the fermented material is fermented by lactic acid, yeast and yeast. If water is used in an amount of 130 parts by weight or less based on 100 parts by weight of the rice flour, the amount of used alcohol is excessively increased and the fermentation does not progress smoothly. Further, if water is used in an amount of more than 170 parts by weight, the amount of the alcohol is too much to be used and the fermentation does not proceed smoothly.

Lactic acid is a fermenting species, also known as lactic acid bacteria, lactic acid bacteria, and is used in fermented foods and as an intestinal microflora, it has an important relationship with human and animal health. A generic term for bacteria that ferment sugars to gain energy and produce large amounts of lactic acid. The name "lactobacillus" is a common name and does not indicate a taxonomic location. Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Bifidobacterium are suitable for the definition of lactic acid bacteria. It is divided into two types, Lactococcus, Pediococcus and Leuconostoc, and Lactobacillus and Bifidobacterim. Gram stain is positive. Both develop well in an environment of low oxygen and produce lactic acid from various sugars. Many of them show tolerance to acids, and their nutritional requirements are very complex. They require many kinds of amino acids and vitamins in addition to sugars. Some bacteria can not grow unless added with trace nutrients depending on the strain. These lactic acid bacteria are involved not only in the production of lactic acid drinks, but also in the production of cheese, butter, sake, kimchi and the like.

Such lactic acid is used for controlling the PH and affects the fermentation of the rice flour. Therefore, when the amount of the lactic acid used is deviated from 0.1 to 0.5 part by weight based on 100 parts by weight of the rice flour, the lactic acid bacteria are too much or too much, do. Particularly, when 0.5 parts by weight or more of lactic acid is used, there is a problem that the acidity is excessively increased and the taste is sour taste.

The yeast used as the fermentation agent is used in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the rice flour. Nuruk is an alcoholic fermentation agent of the traditional Korean tradition. It is an enzyme which decomposes, saccharifies and starches the starch of the luxurious grains (glutinous rice, rice, barley, wheat, corn, sorghum, It is an original and fermentation source, and it is an important raw material for alcohol fermentation. Traditionally, yeast is made by using grains such as wheat, barley, rice, millet, and mackerel. These grains are used in the form of grains or crushed. In the form of dried grains and grains, it is difficult to reproduce the yeast fungus or yeast, so it is mainly used for crushing. However, by providing a proper temperature for water and microorganism growth, It is the secret to making good leaven to create conditions for activity to become active.

If the yeast is used in an amount of less than 0.1 part by weight, the amount thereof is insufficient and the fermentation does not proceed smoothly. If the yeast is used in an amount of more than 0.3 part by weight, the yeast odor may cause degradation of quality.

Yeasts are fermented raw materials and are widely used in the manufacture of alcoholic beverages. When the yeast is used in an amount of 0.08 to 0.2 parts by weight, the fermentation ability is lowered. If the yeast is used in an amount of more than 0.2 part by weight, the fermentation can be activated by increasing the amount of the yeast. However, It is a cause of bad quality and smell strong, so it can change the flavor of peculiar ginseng.

Thus, in the first fermentation step (S2), water, lactic acid, yeast and yeast are put into a fermentation tank together and then mixed and sealed. The fermentation is performed at 23 to 27 ° C for 2 to 4 days. , And fermented at 27 캜 for 2 days. If the fermentation temperature is low, the fermentation time is long. If the fermentation temperature is high, the fermentation time is short, so that the temperature and the time can be selectively controlled according to the manufacturing conditions.

If the primary fermentation time is less than 2 days, the fermentation time is insufficient and the fermentation bacteria are not activated. As a result, the intended fermentation does not progress. If the fermentation progresses for more than 4 days, the activated fermenting bacteria are killed, And the fermentation is prolonged for a long time, so that the saccharification proceeds excessively, resulting in too sweet taste.

When the primary fermentation step (S2) is completed, the step (S3) for the secondary fermentation proceeds. That is, 1 to 2 parts by weight of ground raw ginseng finely ground on the basis of 100 parts by weight of rice flour is added to the fermentation material after the primary fermentation process, and then the fermentation tank is sealed and the fermentation is performed at 23 to 27 ° C for 8 to 12 days.

The raw ginseng is crushed by a blender or a crusher. When 1 part by weight or less of powdered ground ginseng is used, the amount of ginseng fragrance does not dissipate due to lack of use, so that it can not be used as ginseng powder. When 2 parts by weight or more of ginseng powder is used, Rather, it can deteriorate the quality and waste expensive ginseng. The temperature and time of the secondary fermentation are maintained at the same temperature as the primary fermentation, i.e., 23-27 ° C for 8-12 days. The reason that the second fermentation takes more time than the first fermentation is to sufficiently ferment the ginseng ingredients so that the deep ginseng flavor emits gently.

When the secondary fermentation step (S3) is completed, the alcohol number becomes 16-18%.

After the completion of the second fermentation step (S3), a step (S4) for removing the odor generated in the fermentation material proceeds. In this step, 1 to 3 parts by weight of diatomaceous earth and 0.1 to 2 parts by weight of activated carbon are added to ginseng juice prepared through the second fermentation process on the basis of 100 parts by weight of rice flour, followed by mixing for 30 to 50 minutes.

When the second fermentation step (S3) is completed, an alcohol component is produced to be ginseng juice, and the ginseng flavor and the yeast smell, which is a fermentation substance, are mixed, and the ginseng flavor is not felt. Therefore, diatomaceous earth and activated charcoal are supplied to the second fermented ginseng so that the odor is removed. In this process, 1 to 3 parts by weight of diatomaceous earth and 0.1 to 2 parts by weight of activated carbon are used.

The ginseng juice having been subjected to the step S4 is filtered with a filter to remove the sludge (S5). A known filter is used for the filter used here. As a specific example, a known press filter is used. The press filter used in the production of the present invention used fine sludge by-product filtration to a size of 0.1 to 0.3 mu m.

After the step of filtering the sludge (S5), a step S6 of adjusting the primary set alcohol frequency is performed. In this step, 8 to 12 parts by weight of alcohol (95% of alcohol) is fed and mixed with 100 parts by weight of rice flour based on the step of step S5 to obtain a desired primary alcohol concentration of about 29 to 30% do.

In step S6, a dilution material is mixed with ginseng juice which maintains about 29 to 30%, and the step S7 of adjusting the secondary set alcohol number is performed. 4 to 8 parts by weight of deionized sea water, 0.04 to 0.08 part by weight of oligosaccharide and 0.04 to 0.08 part by weight of xylitol are added to the diluted material in the second set alcohol frequency, based on 100 parts by weight of rice flour.

Deep sea water, which is one of the dilute substances, is located at a depth of 200M or less at which sunlight does not reach. Therefore, the water temperature hardly changes and the temperature is kept low, and phytoplankton which is performing photosynthesis does not survive, , There are few organic materials and pathogens because it is not affected by the harmful substances from the land, and since the water pressure is at a depth exceeding 100 atm for a long time, a rich mineral component melts in a stable form and is aged.

As a result, the deep seawater is rich in minerals. As a resource report of the future, Korea, which is a water-scarce country designated by the United Nations, has been designated as a national project because its utilization value is very high. The deep sea water used in the present invention is desalted by simply removing the univalent ions using an electrodialyzer and the hardness for determining the mineral content according to the operating conditions of the electrodialyser in the desalting process is selectively controlled.

The desalted deep sea water used in the present invention has a hardness of 300 to 400. Hardness is a measure of the amount of minerals contained in 1 liter of water. If the hardness is less than 100 mg / l, it is called soft water or sweet. If it is between 101 and 300 mg / l, it is said to be a medium-sized water, and if it is 301 mg / l or more, it is said to be hard or water. The higher the hardness, the more minerals are contained. However, the higher the hardness, the bitter it is due to the magnesium component. The most desirable water hardness is 50 mg / l of living water and groundwater is 60 to 100 mg / l. The hardness of deep sea water is 6000 ㎎ / ℓ and it can not be drunk because it contains salt. The desalination process is required to remove the salt, and the minerals are also removed. Subsequently, minerals minus salinity are injected into deep ocean water again, and the hardness is lowered to 300 ~ 400 mg / L and used in desalted state.

The deep sea water thus desalinated has the property of softening the sour taste by increasing the fermentation degree by activating the growth and proliferation of the koji mold in the fermentation process of the sake during the fermentation process of the main ingredients such as magnesium, calcium, potassium and phosphorus.

The deep sea water used to adjust the secondary setting alcohol concentration is 4 to 8 parts by weight of desalting treatment based on 100 parts by weight of the rice flour. When the deep sea water is used in an amount of 4 parts by weight or less, the amount of used alcohol becomes 21% or more, and when it is used in excess of 8 parts by weight, the amount of alcohol is excessively diluted to 21% or less.

Also, 0.04 to 0.08 part by weight of oligosaccharide and 0.04 to 0.08 part by weight of xylitol are used together with the deep sea water to adjust the secondary alcohol concentration. These oligosaccharides and xylitol are added in a small amount, but their upper and lower threshold values are upper and lower threshold values to soften the taste of the ginseng spice of the present invention.

Oligosaccharides are sugar-soluble, crystalline materials with about two to eight sugars, such as glucose, fructose, and galactose. It is a substance composed of sugars made by enzyme synthesis for the purpose of improving the health defects of conventional sweeteners such as sugar and maltose. Oligosaccharides are used as sugar substitutes because they are very similar in physical properties to sugars and sweetness, but their physiological characteristics are different and scientifically proved to be very beneficial to the health of the body. Pure oligosaccharides have a sweetness of 20 to 40 %, Which is not decomposed by intestinal digestive enzymes and has a low calorie. However, since the content of oligosaccharides in the plant is small, it is difficult to ingest a sufficient amount of the oligosaccharide, so that the oligosaccharide is industrially mass produced using enzymes. These oligosaccharides block the absorption of fatty acids and function to regulate cholesterol in the blood. As a bioactive substance, they increase the immunity of the body and the microorganisms combine with the cell membrane to inhibit microorganisms. Regulation, anti-cancer activity, and the release of heavy metals in the body.

On the other hand, xylitol is a new sweetener for natural materials that does not form a mountain that causes tooth decay. It is found in Finland. It is made of gum (gum) as a raw material, which is collected from trees such as birch and oak trees. It is said that tooth decay is caused by the melting of the enamel by acid produced when the sugar is broken down in the tooth, and xylitol inhibits this action. This sweetener promotes the secretion of insulin because it does not interfere with insulin action and does not affect the blood sugar level in the cells. Therefore, it is used for diabetes patients to substitute glucose for medical purposes.

As described above, after adjusting the number of primary set alcohols, deep sea water, oligosaccharide, and xylitol are added to adjust the secondary alcohol concentration to 21%.

As described above, in the present invention, the number of the first set alcohol is adjusted and then the number of the second set alcohol is adjusted. Since the alcohol is used in the second set alcohol, it is difficult to match the desired alcohol number in the first set alcohol. Therefore, you can easily add the desired alcoholic water by adding components such as deep seawater in the second.

In step S7, the ginseng Chinese liquor having alcohol content of 21% is subjected to a sterilization process (S8) using a sterilizer. It is advisable to sterilize the ginseng with the non-heating method so that it does not deteriorate during distribution. The heat sterilization method can not avoid quality loss such as destruction of nutrients due to heat, change of physical properties, loss of aroma. Non-heating sterilization has the advantage of minimizing the quality change due to heat, minimizing nutrient destruction, and inhibiting spoilage microorganisms.

In this sterilization method, the produced ginseng is supplied to a tube tube through which ultraviolet rays are transmitted, and is exposed to ultraviolet rays to be sterilized. Such a sterilization method is a known technique.

When the sterilization treatment step (S8) proceeds as described above, the ginseng sponge according to the present invention is completed, and the prepared ginseng sponge is packed and shipped in a storage container.

Meanwhile, in another embodiment of the present invention, after the sterilization treatment step (S8), unprocessed raw ginseng is washed and disinfected in alcohol (S9), and the ginseng sourced in step S8 and sterilized (S10) of storing the raw ginseng in a storage container and storing the ginseng in a sealed container. Then, the raw ginseng is immersed in the ginseng sponge produced through steps S1 to S8, so that the raw ginseng ingredient is ginseng .

[Examples 1 to 3]

Uncooked rice was cleanly washed in tap water, and then water was drained. Then, the so-called rice was added to a pulverizer and pulverized to prepare 100 kg of coarse rice flour.

100 kg of rice flour, 130-170 kg of water, 0.1-0.5 kg of lactic acid, 0.1-0.3 kg of yeast, and 0.08-0.2 kg of yeast prepared as shown in the following Table 1 were put into a fermentation tank, And the primary fermentation was carried out at 23 to 27 ° C for 2 to 4 days.

Thereafter, 1 to 2 kg of finely crushed raw ginseng was added to the fermentation tank after the first fermentation, and the fermentation tank was closed and the fermentation was performed for 8 to 12 days at 23 to 27 ° C. After the completion of the second fermentation, the alcohol content of the ginseng was about 16 ~ 18%.

After the secondary fermentation was completed, 1 to 3 kg of diatomaceous earth and 0.1 to 2 kg of diatomaceous earth and 0.1 to 2 kg of activated carbon were added to the fermentation tank and mixed for 30 to 50 minutes to remove the odors, and they were supplied to a press filter to remove sludge larger than 0.1 μm.

After the sludge was removed, the ginseng liquor was stored in a separate container and fed with 8 to 12 kg of alcohol to adjust the alcohol content to 95% of alcohol content. After that, 4 to 8 kg of deep sea water, 0.04 to 0.08 kg of oligosaccharide, 0.04 to 0.08 kg was added to the alcohol solution, and the solution was sterilized using a sterilizer.

[Comparative Examples 1 and 2]

Ginseng < tb >< tb >< tb >< / TABLE >

The flavor, flavor, and preference of the ginseng spirits of the examples and comparative examples were evaluated by a five-point scale method against 30 small-mouths of the applicants of the present applicant, and the results are shown in Tables 1 and 2 below.

Example Condition and inspection division Example 1 Example 2 Example 3

material Rice flour (kg) 100 100 100 Water (kg) 130 150 170 Lactic acid (kg) 0.1 0.3 0.5 Yeast (kg) 0.1 0.2 0.3 Yeast (kg) 0.08 0.1 0.2 Crushed green ginseng (kg) One 1.5 2 Diatomite (kg) One 2 3 Activated carbon (kg) 0.1 One 2 Alcohol (kg) 8 10 12 Deep sea water (kg) 4 6 8 Oligosaccharide (kg) 0.04 0.06 0.08 Xylitol 0.04 0.06 0.08 Primary fermentation
Temperature (℃) 23 25 27 Time (day) 4 3 2 Secondary fermentation
Temperature (℃) 23 25 27 Time (day) 8 10 12
Sensory test flavor 4.7 4.9 4.8 incense 4.8 4.9 4.8 Likelihood 4.7 5 4.8

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

Comparative Example Condition and Inspection division Comparative Example 1 Comparative Example 2

material Rice flour (kg) 100 100 Water (kg) 100 200 Lactic acid (kg) 0.05 One Yeast (kg) 0.05 One Yeast (kg) 0.03 0.8 Crushed green ginseng (kg) 0.5 4 Diatomite (kg) 0.3 5 Activated carbon (kg) 0.05 5 Alcohol (kg) 4 20 Deep sea water (kg) One 15 Oligosaccharide (kg) 0.04 0.06 Xylitol 0.04 0.06 Primary fermentation
Temperature (℃) 10 35 Time (day) 3 4 Secondary fermentation
Temperature (℃) 10 35 Time (day) 12 8
Sensory test flavor 3.2 3.3 incense 3 3.7 Likelihood 3.1 3.3

As can be seen from the evaluation results of Table 1 and Table 2, the ginseng Yakju prepared under the conditions according to the present invention is excellent in taste, fragrance and preference. However, since the materials of the comparative examples are used out of the content range of the material of the present invention, it is understood that the taste, flavor, and preference are significantly lower than those of the present invention.

Particularly, it is presumed that Example 3 shows the most ideal amount of material usage since it is evaluated as excellent in sensory test.

In Comparative Example 2, 4 kg of crushed green ginseng was used to obtain a score of 3.7 in the sensory evaluation and a relatively good score But the materials were out of the content range of the present invention and did not receive high scores in the overall evaluation.

From the above evaluation results, the ginseng Yakju of the present invention is an advantageous invention in that the ground ginseng is added and fermented by the secondary fermentation process, so that the ginseng flavor is gentle and deep flavor and flavor can be felt.

S1: shredding the washed rice into powder form
S2: primary fermentation step
S3: Second fermentation step
S4: Removal step
S5: Sludge removal step
S6: Steps to adjust the primary setting alcohol frequency
S7: Secondary setting Alcohol frequency step
S8: Sterilization step
S9: Sterilization of raw ginseng
S10: sealing the green ginseng to the storage container

Claims

Crushing the washed rice into a powdery form (S1);
130-170 parts by weight of water, 0.1-0.5 parts by weight of lactic acid, 0.1-0.3 parts by weight of yeast and 0.08-0.2 parts by weight of yeast are added to a fermentation tank together with 100 parts by weight of the crushed rice flour and 100 parts by weight of the rice flour, (S2) of firstly fermenting at 23 to 27 ° C for 2 to 4 days;
1 to 2 parts by weight of finely pulverized raw ginseng is added to the fermentation material after the primary fermentation process, and the fermentation tank is closed to perform secondary fermentation at 23 to 27 ° C for 8 to 12 days S3);
1 to 3 parts by weight of diatomaceous earth and 0.1 to 2 parts by weight of diatomaceous earth on the basis of 100 parts by weight of the rice flour are added to the ginseng wine produced through the secondary fermentation and mixed for 30 to 50 minutes to remove odors (S4);
(S5) filtering the ginseng juice after step S4 through a filter to remove sludge;
(S6) feeding 8 to 12 parts by weight of alcohol to 100 parts by weight of the rice flour according to the step S5 to adjust the alcohol concentration to a desired primary setting alcoholic strength;
(S7) adding 4 to 8 parts by weight of deionized deionized water, 0.04 to 0.08 part by weight of oligosaccharide and 0.04 to 0.08 part by weight of xylitol to the ginseng juice having been subjected to the step S6, ;
(S8) sterilizing the ginseng juice through step S7 using a sterilizer;
Washing the unprocessed raw ginseng after the step S8 and disinfecting the sterilized green ginseng in an alcohol (S9); And
The method according to claim 1, further comprising a step (S10) of storing ginseng roasted in step S8 and raw ginseng sterilized in step S9 in a sealed container.

delete

A ginseng herb prepared by the method of claim 1.