KR102529587B1 - Method for Preparing Fermented Alcohol Beverage Using Non-saponin Derived From Ginseng - Google Patents

Abstract

The present invention comprises the steps of obtaining a ginseng extract; Obtaining a fraction containing ginseng-derived non-saponin components by column purification fractionation of the ginseng extract; and mixing and fermenting yeast in a medium containing the ginseng-derived non-saponin component-containing fraction.
According to the method for producing fermented liquor of the present invention, since the survival rate of yeast mixed and cultured during production of fermented liquor is greatly improved, the alcohol production yield is excellent. In addition, since the survival rate of yeast is greatly improved compared to the case where the same amount of the conventional red ginseng extract is added, productivity is improved when manufacturing fermented liquor by utilizing this. In addition, when drinking the fermented liquor of the present invention, useful substances contained in ginseng-derived non-saponin components can be consumed together, which is beneficial to health.

Description

Method for preparing fermented liquor using non-saponin derived from ginseng {Method for Preparing Fermented Alcohol Beverage Using Non-saponin Derived From Ginseng}

The present invention relates to a method for producing fermented wine using a non-saponin component derived from ginseng.

Ginseng ( Panax ginseng CA Meyer) is a perennial herb belonging to the genus Panax of the Araliaceae family. It has herbal medicinal properties such as strengthening the lungs.

The main physiologically active substances of ginseng include saponin, also called ginsenoside, essential oil components, polyacetylene, phenol components, acidic polysaccharides and acidic peptides, and various other components such as vitamins, sugars, and minerals. The physiological activity of ginseng in general has been reported to include central nervous system action, immune function enhancement action, and anticancer action. In particular, about 40 types of ginsenosides have been discovered so far, and it has been confirmed that they have a wide range of effects on the central nervous system, endocrine system, immune system, metabolic system, etc. These ginsenosides may have actions similar to or opposite to each other, and it is known that certain components exert various efficacies alone or through interactions of several types.

Alcohol can be classified into fermented liquor, distilled liquor, and leachated liquor according to the manufacturing method. Fermented liquor is made by fermenting ingredients with yeast, distilled liquor is made by distilling this fermented liquor, and leachate is a way to brew the taste and aroma of ingredients by adding other ingredients to the basic liquor.

Fermented liquor is made by saccharifying and fermenting grains as a raw material, and beer, rice wine, noju, and takju belong to this category, and the alcohol content is low at 1 to 18%. Distilled spirits are alcoholic beverages made by distilling fermented spirits and have a high alcohol content of 20 to 50%, and include soju, whiskey, brandy, rum, vodka, and gin. Leached liquor is made by mixing alcohol with drugs related to aroma, taste, and color, or by mixing alcoholic beverages, and synthetic rice wine, sweet fruit wine, liqueur wine, and yakmiju belong to this category.

Conventionally, as a method for producing ginseng liquor, glutinous rice, ginseng or red ginseng, Sanghwang mushroom mycelium, yeast and yeast are mixed and fermented to prepare base liquor, then increased glutinous rice, ginseng or red ginseng, Phellinus linteus mycelium, yeast and yeast A method for producing fermented liquor by mixing and fermenting to produce additional liquor (Patent Document 1), a method for producing distilled liquor using red ginseng (Patent Document 2), or pouring soju into fresh ginseng in a certain ratio, sealing and aging to mature ginseng liquor There were various methods such as a method for producing (Patent Document 3).

According to this conventional manufacturing method, it was significant in that ginseng wine containing useful ingredients derived from ginseng and having a unique flavor of ginseng could be produced. There was a problem that it did not work well, and in the case of leachate, there was a problem that the useful substances or taste and aroma of ginseng or red ginseng were not sufficiently brewed.

The inventors of the present invention tried to prepare a fermented ginseng liquor that contains a large amount of useful substances derived from ginseng and can richly feel the unique flavor of ginseng. Thus, the present inventors confirmed that when the ginseng-derived saponin component is at a certain concentration or higher, it negatively affects the growth of yeast, thereby lowering the alcohol production yield during production of fermented liquor. Furthermore, when the saponin component is removed from the ginseng extract, the fraction containing the non-saponin component is obtained, and yeast is inoculated and cultured in a medium containing the same, the survival rate of the yeast is greatly improved, so the alcohol production yield is excellent, and thus the fermented wine It was found that the productivity in manufacturing was improved and the present invention was completed.

Korean Registered Patent No. 0894708 (2009.04.16) Korean Patent Publication No. 2016-0054710 (2016.05.17) Korean Patent Publication No. 2003-0028208 (2003.04.08)

An object of the present invention is to provide a method for efficiently producing a fermented liquor containing a large amount of useful substances derived from ginseng.

One embodiment of the present invention is to obtain a ginseng extract; Obtaining a fraction containing ginseng-derived non-saponin components by column purification fractionation of the ginseng extract; and mixing and fermenting yeast in a medium containing the ginseng-derived non-saponin component-containing fraction.

Another embodiment of the present invention provides a fermented liquor produced by the method.

According to the method for producing fermented liquor of the present invention, since the survival rate of yeast mixed and cultured during production of fermented liquor is greatly improved, the alcohol production yield is excellent. In addition, since the survival rate of yeast is greatly improved compared to the case where the same amount of the conventional red ginseng extract is added, productivity is improved when manufacturing fermented liquor by utilizing this.

In addition, when drinking the fermented liquor of the present invention, useful substances contained in ginseng-derived non-saponin components can be consumed together, which is beneficial to health.

Figure 1 shows the results of measuring the non-saponin recovery concentration (%) according to the extraction solvent conditions.
Figure 2 shows the degree of yeast growth according to the concentration of red ginseng-derived irradiation ponin.
Figure 3 shows the degree of yeast growth according to the concentration of red ginseng-derived non-saponin.
Figure 4 shows the amount (%) of ethanol production according to the content of non-saponin derived from red ginseng.

Hereinafter, the present invention will be described in more detail to aid understanding of the present invention.

Terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

One embodiment of the present invention is to obtain a ginseng extract; Obtaining a fraction containing ginseng-derived non-saponin components by column purification fractionation of the ginseng extract; and mixing and fermenting yeast in a medium containing the ginseng-derived non-saponin component-containing fraction.

In the present invention, 'extract' refers to a material extracted from a raw material by any method, and is used in the sense of including all of the extracted extract, the concentrate obtained therefrom, and the dried product and powder of the concentrate without limitation.

In the present invention, the 'ginseng extract' can be obtained by extracting from ginseng or its dried product, and the ginseng can be used without limitation, such as cultivated or commercially available. The ginseng includes variously processed ones, for example, at least any one selected from the group consisting of fresh ginseng, misam, black ginseng, wild ginseng, camphor ginseng, wild ginseng, dehydrated ginseng, enzyme-treated fine ginseng, fermented ginseng, red ginseng, and fermented red ginseng. It may be one, preferably red ginseng, but is not limited thereto. Fresh ginseng refers to raw ginseng that has maintained its original form, and misam refers to the thin root of ginseng. Red ginseng is raw ginseng that has been steamed, cooked, and dried, and a browning reaction occurs during the drying process, resulting in a light yellowish brown to reddish brown color. Black ginseng refers to ginseng that has changed to black by steaming and drying red ginseng several times. Wild ginseng refers to ginseng that grows naturally, and camphor ginseng refers to wild ginseng that has been planted and grown. Sanyangsam is ginseng cultivated by artificially planting and transplanting seeds or seedlings under forests in the mountains.

When the extract is obtained by extraction from ginseng, all known conventional extraction methods such as solvent extraction, ultrasonic extraction, filtration and reflux extraction may be used as the extraction method, preferably prepared by using solvent extraction or reflux extraction. can do. The extraction process may be repeated several times, and then additional steps such as concentration or lyophilization may be performed. Specifically, a concentrate may be prepared by concentrating the obtained extract under reduced pressure, and, if necessary, after freeze-drying the concentrate, a highly concentrated extract powder may be prepared using a grinder.

The ginseng extract may be extracted using water, an organic solvent, or a mixture thereof as an extraction solvent. The organic solvent may be an alcohol, preferably a lower alcohol having 1 to 4 carbon atoms, hexane (n-hexane), ethyl acetate, acetone, isopropyl alcohol, methyl alcohol, and mixed solvents thereof. The processing method may be applied if it is an extract processing technology known in the art. The ginseng extract may include at least one selected from the group consisting of water and lower alcohols having 1 to 4 carbon atoms, and may be preferably extracted with water, but is not limited thereto.

A filler such as silica gel, activated alumina, synthetic polymer, magnesium silicate, activated carbon, cellulose, or ion exchange resin may be used as a stationary phase used in column purification fractionation of the ginseng extract, and silica gel or aromatic synthetic resin is used as a filler It is preferable, and when an aromatic synthetic resin is used, it may be an aromatic type synthetic adsorbent column, and it is more preferable that Diaion HP-20 synthetic adsorbent is used as a filler, but is not limited thereto. Separation using the column may be performed once or several times until a fraction of desired purity is purified, concentrated as necessary, and the concentrate may be lyophilized or pulverized by spray drying.

When preparing the purified fraction, the desorption solvent may be any one selected from the group consisting of water, organic solvents, and mixtures thereof. The organic solvent is alcohol, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene, acetone, acetonitrile and mixed solvents thereof It may be any one selected from the group consisting of, and preferably, the organic solvent may be any one selected from the group consisting of acetone, acetonitrile, C ₁ to C ₄ alcohol, and mixed solvents thereof, more preferably ethanol. can be

When the desorption solvent is ethanol when preparing the purified fraction, the desorption solvent may be ethanol or an aqueous ethanol solution, and in the case of an aqueous ethanol solution, for example, 0% (v / v) or more than 30% (v / v) ethanol aqueous solution, or greater than 0% (v/v) and less than 30% (v/v) aqueous ethanol solution, or greater than 0% (v/v) and greater than 25% (v/v) aqueous ethanol solution, or 1 to 25% (v/v) ) of ethanol aqueous solution, or 3 to 25% (v/v) ethanol aqueous solution, or 5 to 25% (v/v) ethanol aqueous solution, but is not particularly limited thereto. When the concentration of the aqueous ethanol solution used as the desorption solvent exceeds the upper limit, the effect of improving yeast growth by adding the resulting fraction may be reduced.

Addition of the desorption solvent during preparation of the purified fraction includes flowing the desorption solvent into a column, for example, flowing under pressure.

Specifically, in the present invention, the step of column-purifying fractionation of the ginseng extract to obtain a ginseng-derived non-saponin-containing fraction includes flowing and adsorbing the ginseng extract on a column; and obtaining a fraction containing ginseng-derived non-saponin components by using water or 0% (v/v) to less than 30% (v/v) ethanol as an eluting solvent in the column.

The ginseng-derived non-saponin component-containing fraction may not contain the saponin component.

In addition, a conventional fractionation process may be additionally performed on the ginseng-derived non-saponin component-containing fraction, thereby obtaining a ginseng-derived non-saponin component-containing fraction more desirable for yeast growth.

The method for producing a fermented beverage of the present invention is characterized in that it comprises the steps of mixing yeast with a medium containing the fraction containing non-saponin components derived from ginseng obtained by the above-described method and fermenting, wherein the fermentation is carried out at 25 to 38 ° C. Alternatively, it may be performed at 27 to 37 °C, or 28 to 35 °C.

In the present invention, 'yeast' is a group of fungi or mushrooms, but it is a general term for single-celled organisms that do not have hyphae and do not have photosynthetic performance or motility. The yeast used in the present invention may be yeast of the genus Saccharomyces sp., for example, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Saccharomyces yubarum ( Saccharomyces uqvarum ), Saccharomyces ellipsoi Saccharomyces ellipsoideus , Saccharomyces carlsbergensis, Saccharomyces sake , Saccharomyces coreanus , Saccharomyces lipolytica , Saccharomyces Mrs. boulardii ( Saccharomyces boulardii ) and Saccharomyces Pastorianus ( Saccharomyces pastorianus ) may include one or more selected from the group consisting of.

In addition, the ginseng-derived non-saponin component may include crude protein, crude fat, minerals, carbohydrates, and moisture. The carbohydrate may include at least one selected from the group consisting of rhamnose, fructose, glucose, sucrose and maltose.

The medium may further include at least one selected from the group consisting of glucose, purified water, yeast extract, and peptone, but is not limited thereto.

The content of glucose contained in the medium may be 10% by weight or more, or 15% to 25% by weight, or 17% to 23% by weight.

In addition, the content of the ginseng-derived non-saponin component included in the medium may be 25 to 30% by weight, or 27 to 32% by weight.

The method for producing a fermented liquor of the present invention includes aging the fermented product at 28 to 35° C. for 20 to 60 days; Filtering the aged product; And preparing the filtrate; may further include.

The aging step may be performed at 28 to 30 ° C, or 30 to 33 ° C, or 33 to 35 ° C, and may be performed for 20 to 40 days, or 30 to 50 days, or 40 to 60 days.

The filtration step is for removing fermentation by-products or red ginseng residue, and may be performed through a conventional method, but is not limited thereto.

The preparation step of the present invention is to adjust the alcohol content by adding an appropriate amount of water after filtering the aged product, and the final alcohol content may be 10 to 18% or 12 to 15%, but is not limited thereto.

Another embodiment of the present invention provides a fermented liquor produced by the method. For example, the fermented liquor may be makgeolli, rice wine, wine, or beer, and preferably, it may be rice wine produced without using rice, yeast, or alcohol.

The alcohol content of the fermented liquor may be 10 to 18%, or 12 to 15%, or 14 to 17%, but is not limited thereto.

Hereinafter, the present invention will be described in detail with Examples and Comparative Examples.

However, the following Preparation Examples and Experimental Examples are only for exemplifying the present invention, and the contents of the present invention are not limited by the following Preparation Examples and Experimental Examples.

Preparation Example 1. Preparation of column-purified fractions containing non-saponin components from red ginseng extracts

Red ginseng concentrate (60-70°Bx, moisture content 35-40%) (extraction solvent: 80-85°C warmed purified water) was dissolved in water at a ratio of 1:2 (V/V). This was adsorbed by flowing through a column filled with Diaion HP-20. At this time, red ginseng concentrate: diaion hp = 1: 2 (W / V).

25% (v/v) ethanol was passed through the column in an amount of 4 to 5 times (V/V) the volume of the resin to obtain a fraction containing non-saponin components. The fraction was spray-dried at a hot air temperature of 50 to 70° C. and supplied at 35±5 Hz to remove ethanol and powdered.

Preparation Example 2. Preparation of column purification fractions according to elution solvent

Column purified fractions in the same manner as in Preparation Example 1, except that 5, 15, 25, 45, 65, 85, and 100% (v/v) solvents were used instead of the 25% (v/v) ethanol as the elution solvent. was manufactured.

The recovered column-purified fraction was analyzed for irradiated saponin using ultra-high performance liquid chromatography (UPLC, Waters Acquity, PDA Detector, Milford, MA, USA) under the conditions shown in Table 1 below.

Quantification of ginsenoside was expressed by converting the peak area of the calibration curve prepared with each ginsenoside standard. For UPLC analysis, a 10% solution of irradiated saponin dissolved in methanol was filtered (pore size: 0.45 μm), and the standard and sample were compared at the same time in the mobile phase under the conditions shown in Table 1. Quantitative comparison of peak area values (Pick Area) and analyzed.

UPLC conditions detector PDAs column Waters Acquity UPLC BEH C18, 1.7㎛ (2.1×100㎜) Solvent A 0.1% formic acid in water solvent B Formic Acid 0.1% in ACN gradient

flow rate 0.4 ml/min injection volume 5.0 μl HPLC-MS conditions manufacturing company Waters detector TQD mode ESI + cone bolt 50 EV source temperature 120℃ desolvation 450℃ cone gas flow 50 L/hour Desolvation flow rate 800 L/hour

In the case of non-saponins, it was confirmed that there was no saponin after separation and recovery by the above method, and free sugars (rhamnose, fructose, glucose, sucrose, maltose) was confirmed through the test.

The concentrations (%) of saponin and non-saponin recovered according to the elution solvent were calculated and shown in Table 2 and FIG. 1 when preparing column-purified fractions.

Ethanol concentration (% (v/v)) Non-saponin Recovery Concentration (%) Isoponin Recovery Concentration (%) 5 3.5 0 15 4.22 0 25 8.63 0 45 0 0.5 65 0 One 85 0 1.2 100 0 1.22

From the above results, when 25% (v/v) ethanol was used as the elution solvent, non-saponin was recovered and the recovery of irradiated saponin was limited, whereas when 45 to 100% (v/v) ethanol was used as the elution solvent, non-saponin was eluted. While limited, it can be confirmed that only the saponin is selectively eluted.

Therefore, it was confirmed that ginseng-derived non-saponin components can be efficiently obtained when 30% (v/v) or less ethanol, preferably 25% (v/v) ethanol, is used as the elution solvent.

Example 1. Effect of non-saponin and irradiation component concentrations on yeast growth

In order to investigate the effect of red ginseng irradiation concentration on yeast growth, as shown in Table 3 below, a medium (medium composition: 2.1% of irradiation, 20% of glucose, and 3% of yeast extract) was prepared by varying the concentration of irradiated saponin. S.cerevisiae yeast (NCTC; National Collection of Type Cultures Accession No. 4614) was inoculated at × 10 ⁶ CFU/ml. While culturing for 5 days, to measure the number of viable bacteria after culturing for 1, 2, and 5 days, the culture medium was diluted with sterile purified water at an appropriate magnification (×10 ³ , × 10 ⁴ , × 10 ⁵ ), and 1 ml of the diluted solution was put into a sterile Petri. After coagulation (Pour Plating) with standard agar medium (Food Code No. 9 general test method) on a Petri dish, it was cultured in an incubator for 24 to 36 hours. Thereafter, the number of colonies was counted to measure the number of bacteria, and a portion of the culture solution was aliquoted to confirm the pH value using a pH meter. The results are shown in Table 3 and FIG. 2.

Red ginseng irradiation
density(%) final pH Bacterial count (CFU/mL) 1 day 2 days 5 days 0.0 5.21 1.0 × 10 ⁷ 2.9 × 10 ⁷ 1.8 × 10 ⁷ 0.05 5.15 1.0 × 10 ⁷ 1.5 × 10 ⁷ 2.0 × 10 ⁷ 0.10 5.10 1.0 × 10 ⁷ 1.7 × 10 ⁷ 2.7 × 10 ⁷ 0.50 5.16 1.1 × 10 ⁷ 1.5 × 10 ⁷ 2.1 × 10 ⁷ 1.00 5.10 8.4 × 10 ⁶ 1.5 × 10 ⁷ 1.5 × 10 ⁷ 5.00 5.00 1.5 × 10 ³ 1.9 × 10 ⁴ 4.2 × 10 ⁶

From the above results, the degree of yeast growth is similar at a concentration of 0 to 1% of irradiated saponin, but at 5%, the culture adaptation rate is rapidly reduced, and at a concentration of 5%, when cultured for 5 days, the level is 4.2 × 10 ⁶ CFU / ml, so high-concentration yeast It can be confirmed that it is not suitable for use in the production of fermented liquor requiring cell culture.

In addition, in order to investigate the effect of red ginseng-derived non-saponin component concentration on yeast growth, as shown in Table 4 below, a medium (medium composition: non-saponin, glucose 20%, yeast extract 3%) was constructed by varying the non-saponin concentration. and inoculated with S.cerevisiae yeast (NCTC Accession No. 4614) at 2.1×10 ⁶ CFU/ml, respectively. While culturing for 5 days, to measure the number of viable bacteria after 1, 2, and 5 days of culture, the culture medium was diluted with sterile purified water at an appropriate magnification (×10 ³ , × 10 ⁴ , × 10 ⁵ ), and 1 ml of the diluted solution was put into a sterile Petri. After coagulation in a dish with standard agar medium, it was cultured in an incubator for 24 to 36 hours. Thereafter, the number of colonies was counted to measure the number of bacteria, and a portion of the culture solution was aliquoted to confirm the pH value using a pH meter. The results are shown in Table 4 and FIG. 3.

Red ginseng non-saponin
density(%) final pH Bacterial count (CFU/mL) 1 day 2 days 5 days 0.0 5.57 1.0 × 10 ⁷ 2.0 × 10 ⁷ 2.0 × 10 ⁷ 0.05 4.19 3.2 × 10 ⁷ 1.2 × 10 ⁷ 2.4 × 10 ⁷ 0.1 4.30 2.4 × 10 ⁸ 6.2 × 10 ⁸ 3.1 × 10 ⁸ 0.5 4.39 7.7 × 10 ⁸ 2.1 × 10 ⁸ 7.2 × 10 ⁸ 1.0 4.38 2.4 × 10 ⁸ 5.9 × 10 ⁸ 6.0 × 10 ⁸ 5.0 4.46 9.4 × 10 ⁸ 6.5 × 10 ⁸ 4.7 × 10 ⁸

From the above results, when the red ginseng non-saponin component was added at a concentration of 0.1% and the yeast culture was 1.0 × 10 ⁸ CFU / ㎖ or more within 1 day after the raw material was added, even when the non-saponin component was added at a high concentration of 5%, yeast cells It can be seen that the number remains stable.

Therefore, it can be seen that when the red ginseng-derived non-saponin component from which the saponin is removed is applied to the culture medium for preparing the fermented liquor, the culturability of yeast is greatly improved compared to the case where the red ginseng extract containing the saponin component is applied.

Example 2. Preparation of red ginseng wine using non-saponin raw materials derived from red ginseng

5.0°Bx, 8.6°Bx, 11.4°Bx, 14.0°Bx, 19.2°Bx, and 23.2°Bx of the red ginseng-derived non-saponin raw materials prepared in Preparation Example 1 were mixed with 20% glucose, sterilized, and then activated by subculture. About 1% of yeast ( S.cerevisiae, 2.1×10 ⁶ CFU/ml) was administered. Thereafter, shaking fermentation culture was performed at 28° C. for 7 days.

The amount of ethanol produced according to the content of non-saponin raw materials derived from red ginseng was measured by the ethanol concentration (V/V%) by measuring the scale and temperature of the National Tax Service’s alcohol analysis regulations by the alcohol determination method according to the food code test method, and by the gas chromatography (GC) method. It was precisely quantified, and the results are shown in Table 5 and FIG. 4 below.

Origin of red ginseng
non-saponin raw material
Input (°Bx) fermentation broth pH ethanol
(%) Early 4 days elapsed
(25℃) 10 days elapsed
(25℃) 5.0 6.5 4.74 4.66 1.8 8.6 4.70 4.70 2.8 11.4 4.68 4.69 3.9 14.0 4.68 4.68 3.9 19.2 4.67 4.65 5.0 23.2 4.66 4.67 4.4

From the above results, in the case of 19.2 ° Bx of the non-saponin component input amount, it was confirmed that the ethanol production amount was the maximum as 5%, and the ethanol production amount did not increase when 23.2 ° Bx was administered.

Example 3. Preparation of red ginseng wine using non-saponin raw materials derived from red ginseng

10%, 20%, and 30% glucose were mixed with 19.2 ° Bx of red ginseng-derived non-saponin raw material prepared in Preparation Example 1, respectively, and sterilized, followed by subculture activated yeast ( S.cerevisiae, 2.1 × 10 ⁶ CFU / ml) ) was administered at about 1%. Thereafter, shaking fermentation culture was performed at 28° C. for 7 days.

The amount of ethanol produced according to the mixing amount of glucose was measured in the same manner as described above, and the results are shown in Table 6 below.

Yeast culture medium composition Ethanol concentration (%) Origin of red ginseng
non-saponin concentration glucose input initial pH 19°Bx 10% 5.5 7.8 20% 5.5 9.0 30% 5.5 9.0

From the above results, when 10, 20%, and 30% of glucose was added to the concentration of 19 ° Bx of the red ginseng-derived non-saponin raw material, it could be confirmed that the alcohol concentration did not increase to 9% or more at 20% or more. Therefore, when glucose is used at 20%, it can be expected that the ethanol productivity is excellent compared to the input cost.

Claims (10)

After the ginseng extract was poured into the column, the column was eluted with water or 0% (v/v) to less than 30% (v/v) of C1 to C4 alcohol. Culturing yeast in a medium containing fractions obtained contains steps,
The method for producing fermented liquor, wherein the fraction does not contain a saponin component. The method of claim 1,
wherein the alcohol is ethanol. The method of claim 1,
Aging the culture at 28-35 ° C. for 20-60 days;
Filtering the aged material; and
A method further comprising the step of preparing the filtrate. delete The method of claim 1,
The method of claim 1, wherein the stationary phase of the column is an aromatic synthetic resin. delete The method of claim 1,
The medium further comprises at least one selected from the group consisting of glucose, purified water, yeast extract, and peptone. The method of claim 1,
The yeast is Saccharomyces cerevisiae, Saccharomyces uqvarum, Saccharomyces ellipsoideus , Saccharomyces carlsbergensis , Saccharomyces from the group consisting of Saccharomyces sake , Saccharomyces coreanus , Saccharomyces lipolytica, Saccharomyces boulardii and Saccharomyces pastorianus A method comprising at least one selected species. The method of claim 1,
The method of culturing is carried out at 25 ~ 38 ℃. A fermented liquor produced by the method of any one of claims 1 to 3, 5, and 7 to 9.

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