KR102611834B1 - Method of manufacturing genger wine - Google Patents

Abstract

The present invention uses ginger as a main raw material and ferments the ginger by adding yeast and sugar without adding grains; And it provides a method for producing fermented ginger wine, which includes the step of separating and collecting only the fermentation liquid excluding the solid content among the fermentation products. In addition, it provides a method for producing ginger distilled liquor and a method for producing fermented ginger mixed liquor in connection with the method for producing fermented ginger liquor. The fermented ginger liquor can provide a clean taste and aroma, and can express health functional ingredients inherent in ginger.

Description

Manufacturing method of fermented ginger wine {METHOD OF MANUFACTURING GENGER WINE}

The present invention relates to a technology for manufacturing alcoholic beverages. Specifically, it is manufactured through fermentation of ginger alone, rather than grain-based fermented liquor, so that it can provide a clean taste and aroma, and is a diversified liquor capable of expressing the health functional ingredients inherent in ginger. It is about mainstream manufacturing technology.

Korea is currently known as the country with the highest per capita alcohol consumption in the world. Additionally, Korea has a mainstream business environment that is continuously evolving compared to other large markets in Asia.

Among the alcoholic beverages consumed in Korea, wine is mostly dependent on imports, and Korea's global wine imports are continuously increasing.

In particular, with the recent spread of COVID-19, the proportion of drinking alone or at home is increasing, leading to a wine special in the market. According to a food market trend survey by the Korea Agro-Fisheries and Food Trade Corporation, the most sold alcoholic beverages in the global alcoholic beverage market are beer, spirits, wine, vodka, and whiskey, and among them, wine is expected to have the highest growth rate over the next five years.

In Korea, ginger liquor is commonly recognized as a liquor made by soaking ginger in soju, or as a liquor made by adding ginger powder to existing liquor. However, there is no known liquor made by fermenting only ginger itself. does not exist.

In England, 'Stones Ginger Wine' is known as a long-standing traditional liquor, and this liquor is known to be a historical liquor that has been on the market since 1740. However, the ginger wine is basically a wine made by adding some ginger ingredients and fermenting it.

Meanwhile, Korean Patent No. 1186346 discloses an alcoholic beverage made by boiling Tobokryeong, angelica root, licorice root, astragalus, etc., and ginger to prepare purified water, and adding grain components such as glutinous rice flour and maple powder, yeast, yeast, etc. to the fermented liquor. It is done. However, this liquor only contains ginger as an added ingredient and has the characteristics of grain liquor.

In addition, technology for adding ginger in the liquor manufacturing process is disclosed in Korean Patent No. 1158277 and Korean Patent Publication No. 2007-166918. However, the above patents are also only about technologies containing ginger as a partial raw material, and are not patents regarding fermented liquor technology using ginger as the main ingredient.

Ginger is not easily fermented due to its unique antibacterial properties, so it is difficult to recognize it as a subject of alcoholic fermentation. Even if fermented, only low-alcohol fermentation with an alcohol content of less than 9 to 10 degrees is possible, so the alcohol of ginger is actually reduced. The production of alcoholic beverages through fermentation is not carried out.

The present invention overcomes the above-mentioned ginger-related alcohol production environment and technical difficulties, develops a liquor that can additionally provide the inherent food functionality of ginger and has a clean taste and aroma, thereby increasing sales of ginger farmers due to the expansion of ginger consumption. The purpose is to provide a method for producing fermented ginger wine that can promote.

In addition, the purpose of the present invention is to provide a method for producing ginger distilled liquor and ginger fermented mixed liquor that can enhance the alcohol of the fermented ginger liquor and diversify ginger-based liquor.

Furthermore, the present invention aims to provide fermented ginger liquor, ginger distilled liquor, and fermented ginger mixed liquor prepared by the above-described methods.

A method for producing fermented ginger liquor according to an embodiment of the present invention includes the steps of using ginger as a main ingredient and fermenting the ginger by adding yeast and sugar without adding grains; And it includes the step of separating and collecting only the fermentation liquid excluding the solid content among the fermentation products.

Specifically, the fermentation step includes mixing ginger juice, sugar, and citron juice of 15% or less relative to the weight of the ginger juice and boiling them to prepare a concentrated mixture; Preparing a base liquor by adding sugar and water to the concentrated mixture and inoculating yeast; And it may include fermenting the base liquor at a temperature of 15 to 25°C.

The fermentation step may be accomplished by adding 1% to 10% by weight of ginger carbide based on the weight of the ginger. The ginger carbide can be obtained by heating ginger to a temperature of 150°C to 200°C.

In the preparation stage of the base liquor, hot water extract of cinnamon bark may be added.

The fermentation step is preferably carried out in a metal chamber with a porous material disposed at the bottom to alleviate the antibacterial properties of ginger and improve the fermentation environment for microorganisms. As the porous material, a basalt-derived ceramic material obtained by crushing basalt, heat-treating the crushed material by heating it to a temperature of 800°C to 1000°C below the melting point, and then cooling can be used.

Meanwhile, before preparing the ginger juice, the ginger may be soaked in alcohol containing minerals for 1 to 2 days and then chopped to weaken the antibacterial power of the ginger.

The fermented ginger liquor according to an embodiment of the present invention is produced by the above-described method and has an alcohol concentration of at least 10 to 12 degrees without additional alcohol addition.

A method for producing ginger distilled liquor according to an embodiment of the present invention includes the steps of using ginger as a main ingredient and fermenting the ginger by adding yeast and sugar without adding grains; Separating and collecting only the fermentation liquid excluding the solid content among the fermentation products; and distilling the collected fermentation broth at least once.

Ginger distilled liquor according to an embodiment of the present invention is manufactured by the above-described ginger distilled liquor manufacturing method, and is a highly alcoholized liquor to exceed 12 degrees. The present invention can preferably provide distilled liquor with an alcohol content exceeding 25 degrees.

The fermented ginger mixed liquor according to an embodiment of the present invention uses ginger as the main ingredient and ferments the ginger by adding yeast and sugar without adding grains; Preparing fermented ginger liquor by separating and collecting only the fermentation liquid excluding the solid content among the fermentation products; and mixing the fermented ginger liquor with a previously prepared distilled liquor to increase the alcohol concentration of the fermented ginger liquor. The term 'ginger fermented mixed liquor' refers to alcohol produced by blending the above-mentioned ginger fermented liquor with different types of alcoholic beverages.

Examples of the heterogeneous liquor to be mixed include ginger distilled liquor prepared by the method described above.

The fermented ginger mixed liquor according to an embodiment of the present invention is manufactured by the above-described fermented ginger mixed liquor manufacturing method and is a high alcohol liquor with an alcohol content exceeding 12 degrees.

According to the method for producing fermented ginger liquor according to the present invention, by using ginger alone as a fermentation object, that is, as a fermentation raw material and excluding the parallel fermentation of conventional grains, not only can the unique food functionality of ginger be maximized, but it is also very effective. A new concept of wine with a clean taste and aroma can be produced. Basically, the fermented ginger liquor can perform the function of alcohol and also perform the health supplement function of ginger.

In addition, the present invention somewhat weakens the antibacterial effect of ginger by using yeast that can be fermented at a relatively low temperature, making it possible to complete a fermented ginger liquor with an alcohol content of 10 to 12 degrees.

Furthermore, the present invention can enable high alcoholization of fermented ginger wine by designing a distillation step continuously after the fermentation step as a method of high alcoholization of the fermented wine. Therefore, it is possible to develop high-alcohol distilled liquor of 25 degrees or more using ginger fermentation as a starting point.

Meanwhile, according to the present invention, as another method of high alcoholization, it is possible to develop a high-alcohol fermented ginger mixed liquor by mixing already prepared distilled liquor with the manufactured ginger fermented liquor. The fermented ginger mixed liquor can be classified as a ginger fermented liquor with increased alcohol content, or as a new concept liquor that is a mixture of fermented liquor and distilled liquor, and is expected to form a new liquor market.

The present invention also provides various means by which ginger fermentation can be achieved at a commercializable level by providing various additional technical elements such as pretreatment of ginger, use of porous materials, and use of ginger carbide.

The fermented ginger liquor of the present invention is a new alcoholic beverage made with familiar ginger as the main ingredient, and is believed to not only maximize the added value of ginger but also greatly contribute to improving sales of domestic ginger farmers.

Figure 1 is a flowchart for conceptually explaining a method for producing fermented ginger liquor according to an embodiment of the present invention.
Figure 2 is a flow chart to illustrate and explain in more detail the manufacturing method of fermented ginger liquor.
Figure 3 is a photograph showing fermented ginger liquor according to an embodiment of the present invention.
Figure 4 is a graph showing changes in sugar content, acidity, pH, and alcohol concentration according to the fermentation date of the fermented ginger liquor prepared according to the composition of Example 6.
Figure 5 is a flowchart for conceptually explaining a method for producing ginger distilled liquor according to an embodiment of the present invention.
Figure 6 is a flowchart for conceptually explaining the method for producing fermented ginger mixed liquor according to an embodiment of the present invention.

Hereinafter, a method for producing fermented ginger liquor according to an embodiment of the present invention, and a method for producing ginger distilled liquor and fermented ginger mixed liquor based thereon will be described in detail with reference to the attached drawings. However, the description will be more focused on the manufacturing method of fermented ginger wine, which is a common technical idea of the present invention. The following descriptions are for explaining specific aspects of the present invention, and the technical idea of the present invention is not limited by the contents described below, and the technical idea of the present invention can only be interpreted and limited by the claims described below.

The method for producing fermented ginger liquor of the present invention is basically carried out through fermentation of pure ginger alone without grain-based fermentation, and only some auxiliary ingredients may be included in the fermentation process in consideration of preference characteristics, etc. Despite the fact that the efficiency of alcohol fermentation is very low due to the antibacterial properties of ginger, fermented ginger liquor having an alcohol content of 10 to 12.5 degrees can be produced according to the above production method.

Figure 1 is a flowchart for conceptually explaining a method for producing fermented ginger liquor according to an embodiment of the present invention.

Referring to Figure 1, the method for producing fermented ginger liquor (S100) of this embodiment includes a ginger pretreatment step (S110), a fermentation step (S120), and a fermentation broth separation step (S130).

The ginger pretreatment step (S110) basically consists of preparing ginger juice to participate in fermentation, and may further include preliminary means for weakening the antibacterial power of ginger. As such preliminary means, for example, a method of immersing ginger in alcohol containing minerals for about a day or two and leaving it to stand is included. The mineral may include minerals derived from basalt, etc. As such, the present invention provides a technical method for weakening the antibacterial properties of ginger, maximizing the alcohol fermentation efficiency through the fermentation step (S120), and producing fermented ginger liquor with a maximum alcohol content of 12.5 degrees. However, this means of weakening the antibacterial properties of ginger may be an optional means, and it is possible to produce a stable ginger fermented liquor with an alcohol content of at least 10 degrees by improving the fermentation step (S120) in various ways.

The fermentation step (S120) is a process of fermenting the prepared ginger juice by adding yeast, sugar, and other additives. The fermentation process is carried out for approximately 13 to 20 days, so that a fermented liquor of 10 to 12 degrees can be completed. In practice, after about 20 days, fermentation reaches saturation, so even if additional fermentation period is provided, there is little change in alcohol content.

When the fermentation step (S120) is completed, only the liquid fermentation product excluding the precipitated solids is separated and collected, and then a clear liquid fermented ginger liquor can be obtained through a filtration process.

Figure 2 is a flow chart to illustrate and explain in more detail the manufacturing method of fermented ginger liquor. With reference to Figure 2, the method for producing fermented ginger liquor will be described in more detail, and in particular, the fermentation step (S120) described above will be described in more detail.

Referring to Figure 2, in order to produce fermented ginger liquor, a ginger juice preparation step (S210) is first performed. In the ginger juice preparation step (S210), the ginger is separated, washed, and then squeezed. When squeezing, approximately 30% by weight or less of ginger residue is generated, and only ginger juice is taken for fermentation and used in the subsequent process.

When the ginger juice is prepared, a ginger juice heating step (S220) is performed in which the prepared ginger juice and sugar are mixed and heated. Sugar is added at a level equal to the weight of ginger juice. By heating the mixed ginger juice and sugar at a temperature of 100°C for at least 15 minutes, harmful bacteria remaining in the ginger can be killed. The sugar is added to maintain the fluidity of the heated ginger juice, because if only the ginger juice is heated, the viscosity may increase too much and cause gelation.

The ginger juice that has gone through the heating step (S220) goes through the raw material mixing step (S230) where it is mixed with additives for fermentation. In the raw material mixing step (S230), ginger juice, water, and yeast are essential, and cinnamon juice, citron juice, etc. may be optionally included. The citron juice may be mixed in the raw material mixing step (S230), but alternatively, it may be mixed with ginger juice and heated in the ginger juice heating step (S220) described above. The amount of ginger juice is preferably adjusted to 3 to 8 parts by weight based on 100 parts by weight of water.

Optional ingredients, such as cinnamon liquid and citron juice, may be included in small amounts at a level of 0.1 to 2 parts by weight based on 100 parts by weight of water. The cinnamon liquid and citron juice are ingredients that can be considered from a taste perspective, and in particular, citron juice contains an excessive amount of vitamin C, so it was confirmed that the fermentation efficiency of ginger increases with the addition of the citron juice. Therefore, in the case of citron juice, whether or not to add it can be decided by considering its fermentation characteristics in addition to its taste aspects.

Meanwhile, sugar is an example of sugar that acts as food for fermentation microorganisms, and the amount of sugar added may be determined so that the sugar content in the initial fermentation raw material is 22 to 26 brix.

Yeast with optimized activity at 15 to 25°C is used, and the yeast undergoes a yeast hydrolysis step (S232) before being mixed into the fermentation raw materials. In the yeast hydrolysis step (S232), yeast and water are mixed in advance and left at a temperature of 35°C to 40°C for several to tens of minutes to prevent yeast performance deterioration that may occur when yeast powder is added directly to the raw material. It's a step. Yeast is mixed with approximately 5 to 20 times the amount of water to form a yeast solution. Ultimately, the yeast included in the fermentation raw material is adjusted to 0.1 to 0.3 parts by weight based on 100 parts by weight of water.

Meanwhile, 1 to 10% by weight of the ginger juice can be replaced with ginger carbide. The ginger carbide is ginger powder carbonized by heating ginger to a temperature of 150°C to 200°C. The addition of the ginger carbide is not only included to develop a color (brown color) of the fermented ginger liquor, but also can increase the flavor by expressing useful components contained in the carbonized ginger through alcohol fermentation.

In this way, base liquor, which is a combination of fermentation raw materials, can be prepared through the raw material mixing step (S230). The prepared fermentation raw materials undergo a full-scale raw material fermentation step (S240). Fermentation takes place in a chamber made of metal, and the metal includes stainless steel. As described above, the fermentation step (S240) is performed at a sugar content of 22 to 26 brix and a temperature of 15°C to 25°C, and fermentation proceeds for 13 to 20 days. In fact, after 13 days, other than a slight change in sugar content, chemical characteristics such as acidity, pH, and alcohol content do not change significantly. In addition, since fermentation is substantially saturated and reaches completion after 20 days, it is desirable to set a fermentation period of 20 days or less in consideration of process economy.

Below, the operation of the fermentation chamber where fermentation occurs will be described.

As mentioned above, the fermentation chamber is made of a metal material and is operated in a closed structure most of the time during the fermentation period for anaerobic fermentation. However, during the fermentation step (S240), a stirring step (S242) of periodically stirring the inside of the fermentation chamber is performed to prevent an increase in internal temperature due to fermentation and to discharge gases generated inside. Meanwhile, an airlock may be formed at the top of the fermentation chamber to block external air from flowing into the chamber while discharging internally generated gas to the outside.

In this embodiment, a porous material may be placed at the bottom of the fermentation chamber.

The porous material can maintain high survival in response to the antibacterial power of ginger by improving the growth conditions of fermenting microorganisms. Porous materials to increase the fermentation efficiency of fermentation microorganisms in response to the antibacterial power of ginger include, for example, ceramic materials derived from basalt. The basalt-derived ceramic material can be obtained by crushing basalt, heat-treating the crushed material by heating it to a temperature of 800°C to 1000°C, which is below the melting point, and then cooling it. The basalt-derived ceramic material may be disposed in the lower part of the chamber in particle form. The basalt-derived ceramic material is a new material that has a different crystal structure and composition from the original basalt mineral, and can maximize fermentation efficiency by reducing the activity of harmful microorganisms during the fermentation process. Porous materials can be removed from the fermentation chamber, washed and reused.

When the raw material fermentation step (S240) is completed, only the clear liquid excluding the solids (sludge) settled at the bottom of the chamber is collected, and a fermentation liquid separation step (S250) is performed in which the collected fermentation liquid is filtered. Filtration methods can be used by employing various known technologies.

The collected and filtered fermentation broth is fermented ginger liquor according to an embodiment of the present invention, and the alcohol content of the fermented ginger liquor is in the range of 10 to 12.5 degrees.

Figure 3 is a photograph showing fermented ginger liquor according to an embodiment of the present invention.

Referring to Figure 3, the fermented ginger liquor has a clear and transparent color (bottom on the left). However, fermented ginger liquor containing some ginger carbide has a transparent brown color (bottom on the right). The shade of brown varies depending on the amount of ginger carbide added.

On the other hand, before the fermentation broth separation step (S250) is completed and commercialized, that is, before bottling, the fermented ginger liquor may be subjected to a low-temperature maturation step (S250) in which the fermented ginger liquor is aged for a predetermined time at room temperature.

Below, the manufacturing method of specific fermented ginger liquor will be described using specific examples.

[Example]

Example 1

1. Preparation of ginger juice

7kg of selected fresh ginger (soiled ginger) was broken, cleaned, and washed multiple times. The washed ginger was crushed and squeezed in a juicer. Through juicing, 2 kg of ginger residue was generated. 5 kg of sugar was mixed with 5 kg of squeezed ginger juice and stirred sufficiently to dissolve the sugar. 1 kg of citron juice was added here. Ginger juice, sugar, and citron juice were heated and boiled for about 25 minutes more after it started to boil. Through the evaporation process, a total of 9 kg of raw ginger juice was prepared. The ginger juice prepared hereinafter is referred to as 'ginger essence'.

2. Cinnamon liquid production

100g of cinnamon bark was broken into large pieces, added to 5kg of water, and heated. Hot water extraction was performed for 1 hour to obtain 2 kg of cinnamon hot water extract.

3. Yeast solution preparation

0.1 kg of yeast was added to 1.9 kg of water at 35°C to 40°C and left to stand for 20 minutes. The standing yeast solution was cooled to room temperature.

4. Fermentation stage

68 kg of water, 19 kg of sugar, 2 kg of cinnamon liquid, 9 kg of ginger essence, and 2 kg of yeast liquid were mixed and stirred sufficiently to ensure that the temperature of the yeast liquid and the water were uniformly balanced. The sugar content of the fermentation raw material before starting fermentation was 24 brix, and fermentation was carried out for 20 days while stirring periodically to maintain the temperature at about 20°C. As a result, fermented ginger liquor with an alcohol content of 10 degrees or more was obtained.

Examples 2 to 6

Fermented ginger liquor was obtained by fermenting in the same manner as above with the composition shown in Table 1 below. The numbers in Table 1 indicate relative weight values.

ingredient Example 2 Example 3 Example 4 Example 5 Example 6 Ginger essence 300 300 500 300 3000 water 2600 2600 3000 2750 27500 cinnamon liquid 100 100 100 1000 Organic raw sugar 700 white sugar 700 700 800 8000 yeast liquid 32 32 32 54 540 lemon juice 100 100 Yuzu juice 100 50 400 sum 3832 3832 4332 4054 40440

Evaluation of physical properties over time

The fermentation process was carried out according to the composition of Examples 2 to 6, and changes in sugar content, acidity, pH, and alcohol concentration according to the fermentation date were evaluated. This is a physical property evaluation table corresponding to Examples 2 to 6 in order.

elapsed date Sugar content acidity PH Alc(%) 0 24.0 - - - 3 18.0 - - - 6 15.0 - - - 9 11.0 - - - 13 10.0 0.38 3.4 12.0 20 10.0 0.38 3.4 12.0

elapsed date Sugar content acidity PH Alc(%) 0 24.0 - - - 3 18.5 - - - 6 14.0 - - - 9 12.0 - - - 13 11.0 0.40 3.6 12.0 20 10.5 0.41 3.5 11.5

elapsed date Sugar content acidity PH Alc(%) 0 24.0 - - - 3 19.5 - - - 6 13.5 - - - 9 13.0 - - - 13 12.0 0.39 3.7 11.0 20 11.0 0.39 3.4 11.5

elapsed date Sugar content acidity PH Alc(%) 0 24.0 - - - 3 19.0 - - - 6 15.0 - - - 9 13.0 - - - 13 11.5 0.40 3.7 12.0 20 10.5 0.41 3.5 12.0

elapsed date Sugar content acidity PH Alc(%) 0 24.0 - - - 3 18.0 - - - 6 15.0 - - - 9 13.0 - - - 13 12.5 0.38 3.8 12.0 18 12.0 0.40 3.8 12.0

Figure 4 is a graph showing changes in sugar content, acidity, pH, and alcohol concentration according to the fermentation date of the fermented ginger liquor prepared according to the composition of Example 6.

Referring to Figure 4, the alcohol concentration did not change after approximately 13 days, and only a slight change in sugar content was observed. Therefore, it was confirmed that commercializable fermented ginger liquor requires a fermentation period of at least 13 days. In addition, there was little change in the physical properties of the fermented ginger liquor after the 18th day, and in particular, although not shown in the graph, it was confirmed that fermentation was substantially complete after the 20th day. On the other hand, if you want to stop fermentation at a certain point, fermentation can be artificially terminated by adding sorbic acid.

Figure 5 is a flowchart for conceptually explaining a method for producing ginger distilled liquor according to an embodiment of the present invention.

Referring to Figure 5, the ginger distilled liquor manufacturing method (S300) can be performed as a continuous process by using the above-described ginger fermented liquor manufacturing method (S100, S200) as the ginger fermented liquor manufacturing step.

Once the fermented ginger liquor production steps (S100, S200) are completed, the alcohol concentration of the fermented ginger liquor can be enhanced by going through the distillation step (S310). The distillation step (S310) can be performed using a typical distillation column, etc. However, it may include an alcohol concentration adjustment step (S320) in which spirits distilled at different concentrations depending on height are mixed to adjust the average uniform concentration. In the alcohol concentration adjustment step (S320), purified distilled water may be added to the distilled liquor to set a uniform alcohol content for commercialization.

The ginger distilled liquor prepared as above has an alcohol content exceeding 12 degrees, and in some cases, can be manufactured into a high-alcohol spirit of 25 or 40 degrees or more by adjusting the distillation strength.

Figure 6 is a flowchart for conceptually explaining the method for producing fermented ginger mixed liquor according to an embodiment of the present invention.

The manufacturing method (S400) of the fermented ginger mixed liquor of this embodiment is a method of mixing ready-made distilled liquor in advance to enhance the alcohol concentration of the fermented ginger liquor.

Referring to FIG. 6, when the fermented ginger liquor is prepared by the fermented ginger liquor production step (method) (S100, S200) as described above, a blending step (S410) is performed in which a separate distilled liquor is mixed with the fermented ginger liquor.

The blending step (S410) may include mixing the ginger distilled liquor prepared by the ginger distilled liquor manufacturing step (method) (S300) described above with the ginger fermented liquor, or alternatively, a completely different existing commercialized distilled liquor product may be used. It may also include preparing (S412) and mixing it with the fermented ginger liquor (412).

The fermented ginger mixed liquor prepared in the above manner may be classified as a ginger fermented liquor (wine) with an advanced concentration, and in some cases, it may be evaluated as a new type of alcoholic beverage that is a mixture of fermented liquor and distilled liquor.

In summary, the present invention can provide a new type of diversified alcoholic beverage produced through direct fermentation of ginger. In addition, the fermented ginger liquor has a highly clean taste, has an excellent palatability, and can function as a functional liquor that can utilize the botanical active ingredients inherent in ginger.

Claims (14)

Fermenting the ginger by using ginger as the main ingredient and adding yeast and sugar without adding grains; and
It includes the step of separating and collecting only the fermentation liquid excluding the solid content among the fermentation products,

The fermentation step is,
Preparing a concentrated mixed solution by mixing ginger juice, sugar, and citron juice of 15% or less relative to the weight of the ginger juice and boiling it;
Preparing a base liquor by adding sugar and water to the concentrated mixture and inoculating yeast; and
It includes fermenting the base liquor at a temperature of 15 to 25°C,
In the fermentation step,
1% to 10% by weight of ginger carbide is added relative to the weight of the ginger, and the ginger carbide is obtained by heating the ginger to a temperature of 150°C to 200°C,
In the preparation stage of the above liquor, additional hot water extract of cinnamon bark is added and

The fermentation step takes place in a metal chamber with a porous material disposed at the bottom,
The porous material is a basalt-derived ceramic material obtained by crushing basalt, heat-treating the crushed material by heating it to a temperature of 800°C to 1000°C below the melting point, and then cooling it,

Before preparing the ginger juice, a method for producing fermented ginger liquor, characterized in that the ginger is immersed in alcohol containing minerals for 1 to 2 days to weaken the antibacterial power of the ginger.
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