KR20000020974A - Preparation method of makkeoli mixed glutinous rice and ginseng - Google Patents

Preparation method of makkeoli mixed glutinous rice and ginseng Download PDF

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KR20000020974A
KR20000020974A KR1019980039859A KR19980039859A KR20000020974A KR 20000020974 A KR20000020974 A KR 20000020974A KR 1019980039859 A KR1019980039859 A KR 1019980039859A KR 19980039859 A KR19980039859 A KR 19980039859A KR 20000020974 A KR20000020974 A KR 20000020974A
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ginseng
glutinous rice
water
enzyme
yeast
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KR1019980039859A
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Korean (ko)
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배상면
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배상면
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features

Abstract

PURPOSE: A preparation method of Makkoli(unrefined rice wine) by mixing glutinous rice, ginseng powder and yeast is provided which comprises effective ingredients of ginseng and maintain milky Makkoli. CONSTITUTION: A method preparing Makkoli(unrefined rice wine) comprises: (a)wet-grinding 100kg of glutinous rice, which is water-immersed after washing, into a particle diameter of below 200 mesh; (b)adding 500-1,000kg of ginseng powder, 30 liter of enzyme containing solution, which is prepared by extracting only an enzyme component from 3kg of melted wheat with 20 liter of water for 3 hours, and 200-300kg of compact yeast then fermentation-aging; (c)pulverizing the solid component of the fermented composition. The enzyme is obtained from the inoculation of Rhizopus dilemar 1476(KCTC 8751P) on melted raw material of wheat and fermentation.

Description

찹쌀 인삼 막걸리의 제조방법Manufacturing method of glutinous rice ginseng rice wine

본 발명은 찹쌀 인삼 막걸리의 제조방법에 관한 것이다. 구체적으로는 세척후 수침(水浸)시킨 찹쌀을 물과 함께 습식 분쇄하고 여기에 미세하게 분쇄한 인삼 또는 미삼(尾蔘)과 효소와 압착효모를 첨가하여 무증자법(無蒸煮法)으로 발효 숙성시키고 그중에 함유된 고형성분을 200메쉬 이하로 미분쇄하여 균질화시켜준 찹쌀 인삼 막걸리의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of glutinous rice ginseng makgeolli. Specifically, after washing, the glutinous rice soaked in water is wet-pulverized with water and fermented by steam-free method by adding finely ground ginseng or rice ginseng, enzymes and compressed yeast. It relates to a method for producing glutinous rice ginseng makgeolli pulverized and homogenized by pulverizing the solid components contained therein to 200 mesh or less.

종래의 인삼주는 인삼을 소주 또는 주정(酒精)에 침지시켜 인삼 중의 일부 유용성분이 소주나 주정에 추출되어 나오도록 하므로서 인삼성분이 주류 중에 함유되도록 하여 제조하고 있다.Conventional ginseng liquor is prepared by dipping ginseng in soju or spirits (酒精) so that some useful components of ginseng are extracted in soju or spirits, so that ginseng components are contained in liquor.

그 밖에도 인삼을 물에 끓여서 수용성 성분을 추출하고 이 추출물을 주류에 첨가하여 인삼주를 제조하는 방법이 있으나 이 방법에서는 인삼 특유의 향 즉, 인삼향이 소실되어 인삼주 특유의 향미를 잃어 버리게 되는 단점이 있다. 또한 상기의 방법으로 인삼중의 성분을 추출한다고 하더라도 수용성 및 알콜용해성 성분도 완전히 추출되는 것은 아니다.In addition, there is a method of preparing ginseng liquor by boiling ginseng in water to extract water-soluble components and adding the extract to liquor, but this method has a disadvantage in that the flavor of ginseng, that is, ginseng flavor, is lost and thus loses its flavor. . In addition, even if the components in the ginseng extract by the above method, the water-soluble and alcohol-soluble components are not completely extracted.

따라서 종래의 인삼주 제조방법으로는 인삼이 갖고 있는 유용성분중 수용성 성분이나 알콜 용해성 성분의 일부만을 취할 수 있을 뿐이었다.Therefore, the conventional ginseng liquor manufacturing method was able to take only a part of the water-soluble component or alcohol soluble component of the useful components of ginseng.

본 발명자는 인삼이 갖고 있는 수용성 성분이나 알콜용해성 성분은 물론 그 이외의 다양한 유용성분을 모두 섭취할 수 있는 인삼주를 개발하기 위하여 다각적으로 연구하던 중 본 발명을 완성하게 된 것이다.The present inventors have completed the present invention while researching variously to develop ginseng liquor that can ingest all the water-soluble and alcohol-soluble components of ginseng as well as various other useful components.

본 발명의 목적은 장뇌삼의 복용방법과 같이 인삼이 갖고 있는 모든 유용성분을 섭취할 수 있도록 하는 인삼주를 제공하고저 하는데 있다.An object of the present invention is to provide a ginseng liquor to ingest all the useful ingredients that ginseng has, such as how to take camphor ginseng.

종래의 인삼주는 소주 또는 주정에 인삼을 침지시켜 인삼이 갖고 있는 수용성 및 알콜용해성 물질들이 소주 또는 주정에 추출되도록 하여 제조하고 있으며 특히 생인삼을 첨가 발효시켜 막걸리를 제조하는 방법은 없었다.Conventional ginseng sake is prepared by dipping ginseng in soju or alcohol so that the water-soluble and alcohol-soluble substances that ginseng has are extracted in soju or alcohol, and in particular, there is no method of preparing makgeolli by adding fermented raw ginseng.

잘 알려져 있는 바와 같이 인삼은 단백질, 탄수화물, 각종비타민과 수분으로 구성되어 있으며 이를 성분별로 보면 사포닌 배당체의 일종인 파나퀼론(panaquillon), 파나센(panacen), 인삼산(각종산의 복합체), 콜린(choline), 파낙신(panaxin), 진센닌(ginsenin), 비타민 A, B1, B2, C, 무기염 및 과당, 포도당 등을 함유하고 있다.As is well known, ginseng is composed of protein, carbohydrates, various vitamins and moisture. It contains choline, panaxin, ginsenin, vitamin A, B 1 , B 2 , C, inorganic salts, fructose and glucose.

그중, 단백질, 파낙신, 진센닌 같은 성분들은 물 또는 알콜에 잘 녹지 않는 성분들이므로 인삼이 갖고 있는 모든 유효성분을 물이나 알콜로 추출하는 것은 사실상 불가능하였다.Among them, proteins, panaxin, and ginseng are insoluble in water or alcohol, so it was virtually impossible to extract all active ingredients of ginseng with water or alcohol.

본 발명은 장뇌삼의 복용방법(장뇌삼은 산에서 생육시킨 산삼의 일종으로 이는 일반적으로 씹어 먹는 방법으로 섭취함)과 같이 인삼이 갖고 있는 모든 유효성분을 음용방법으로 섭취할 수 있도록 한 찹쌀 인삼 막걸리의 제조방법에 관한 것이다.The present invention is a glutinous rice ginseng Makgeolli so that you can take all the active ingredients of ginseng, such as the method of taking camphor ginseng (camphor ginseng is a kind of wild ginseng grown in the mountain, which is generally consumed by chewing). It relates to a manufacturing method.

즉, 세척후 수침시킨 찹쌀을 물과 함께 습식분쇄하고 여기에 20∼30메쉬로 분쇄한 인삼 또는 미삼과 효소와 압착효모를 첨가, 무증자법으로 발효 숙성시키고 이 발효 조성물 중에 함유되어 있는 고형성분을 200메쉬 이하로 미분쇄하여 이 발효조성물을 균질화 시켜서 되는 찹쌀 인삼 막걸리의 제조방법에 관한 것이다.That is, after washing, the glutinous rice soaked with water is wet-pulverized with water, and ginseng or rice ginseng and enzyme and compressed yeast ground in 20-30 mesh are added thereto, fermented and aged by steamless method, and the solid component contained in the fermentation composition. The present invention relates to a method for producing glutinous rice ginseng makgeolli, which is obtained by pulverizing less than 200 mesh to homogenize this fermentation composition.

본 발명과 종래 막걸리 제조방법과 차이점은, 종래 것은 숙성된 막걸리로 거르면(篩過)쌀 껍질인 섬유소가 대부분이 제거되나, 본 발명에서는 수세한 찹쌀을 물과 함께 습식분쇄하여 사용하므로 대부분 그대로 남게 된다는 것이다. 한편, 본 발명에서는 술담금 과정에서 누룩에 있는 피질(밀기울)을 처음부터 물로서 효소성분만을 추출하여 120목(目)이상의 "체"로 걸러 사용하므로서 찹쌀 인삼 막걸리의 착색을 줄여줄 수 있다는 것이다. 또한 일반법이 입국(粒麴:쌀에 곰팡이를 배양시킨 것 - 일반적으로 누룩이라고 칭함)을 20%이상 사용함으로서 막걸리 색깔이 짙어지게되나, 본 발명에서는 이것을 막기위해 입국사용량을 전폐하고 대신 개량누룩을 단용(單用) 함으로서 막걸리 색깔이 유백색을 띠게하는 것이다. 본 발명에서 발효조성물 중에 함유되어 있는 고형성분을 200메쉬 이하로 미세하게 분쇄하여 균질화 시켜주는 것은 본 발명의 찹쌀 인삼 막걸리를 음용시 고형성분의 알갱이가 혀나 목에서 감지되면 혀나 목에 자극을 주게 되어 거부 반응을 보일 수도 있으므로 혀나 목에서 감지되지 않고 부드럽게 음용될 수 있도록 하기 위한 것이다. 한국 인삼의 세계적인 지명도(地名度)와 주정도 12% 이하의 건강지향적인 저알코올 술의 이미지가 결합되면 세계적으로 호평받을 수 있는 주류로서 자리 매김될 것으로 기대된다.The difference between the present invention and the conventional method of manufacturing makgeolli, the conventional one is that most of the fiber of the rice husk (면) is removed by aging makgeolli, in the present invention, because the wet glutinous rice is used by wet grinding with water, so that most remain intact It is. On the other hand, in the present invention, it is possible to reduce the coloring of glutinous rice ginseng makgeolli by using the sieve (bran) in the yeast during the soaking process to extract only the enzyme component as water from the beginning to filter the sieve of 120 or more . In addition, the general law uses more than 20% of the entry (粒 麴: cultured mold in rice-commonly referred to as yeast) to increase the color of makgeolli, but in the present invention in order to prevent this, the total amount of immigration is prevented, and instead, improved yeast is used. Danyong makes the color of makgeolli become milky white. In the present invention, finely pulverizing and homogenizing the solid components contained in the fermentation composition to 200 mesh or less will cause irritation to the tongue or throat when the grains of solid components are detected in the tongue or throat when drinking the glutinous rice ginseng of the present invention. It may be rejected, so it is not detected on the tongue or neck so that it can be drunk smoothly. When combined with the global reputation of Korean ginseng and the image of health-oriented, low-alcoholic alcohol of less than 12%, it is expected to be established as a liquor that can be well received worldwide.

이하, 실시예를 들어 본 발명을 구체적으로 설명한다. 그러나 본 발명이 본 실시예로서만 국한 되는 것은 아니다.Hereinafter, an Example is given and this invention is demonstrated concretely. However, the present invention is not limited only to this embodiment.

실시예Example

본 발명은 미세하게 분쇄한 인삼 또는 미삼(尾蔘)과 세척후 수침(水浸)시킨 찹쌀을 물과 함께 습식 분쇄하고 여기에 효소와 압착효모를 첨가하여 무증자법(無蒸煮法)으로 발효 숙성시키는 찹쌀 인삼 막걸리의 제조방법에 관한 것이다.The present invention is wet milled with finely ground ginseng or rice ginseng and glutinous rice after washing and water soaked with water, and fermented by steamless method by adding enzyme and compressed yeast to it. It relates to a method of producing glutinous rice ginseng rice wine to mature.

찹쌀 담금예를 들어 설명하면If you explain with glutinous rice

○ 건조인삼 또는 미삼(尾蔘) 1kg을 고속 햄머밀로 25메쉬 이하로 분쇄한다.○ 1kg dry ginseng or rice ginseng is ground up to 25 mesh or less with a high-speed hammer mill.

○ 찹쌀(100kg)을 청결지하수로서 맑은 물이 나올때까지 여러번 세척하고 3시간 이상 수침한 후 물을 빼고 담금물의 일부와 함께 25메쉬 이하로 습식분쇄한다.○ Wash glutinous rice (100kg) as clean groundwater several times until clear water comes out, immerse it for more than 3 hours, drain the water, and wet crush it to 25 mesh or less with a part of the immersion water.

○ 백미무증자용 개량누룩 3kg(2개월 이상 저장한 것을 태양빛에 쪼인 것)을 물 20ℓ로 3시간 추출후 120목(Mesh) 체로 걸러 찌꺼기는 제거하여 개량 누룩중의 효소가 함유된 수용액 30ℓ을 얻는다.○ After extracting 3kg of improved yeast for white rice without steam (for 2 months or more stored in the sunlight) with 20ℓ of water for 3 hours, extract it with 120 sieves and remove the residue to remove 30ℓ of aqueous solution containing enzymes in improved yeast. Get

○ 압착효모 300g을 청결지하수 3ℓ에 풀어준다.○ Release 300g of compressed yeast into 3ℓ of clean groundwater.

본 발명에서 사용한 개량누룩은 소맥을 분쇄하여 얻은 누룩원료에 리조푸스 델레마르(Rhizopus delemar) 1476(KCTC 8751P) 종균을 살수 접종하고 일정크기로 초핑 성형하여 배양시켜서 된 누룩을 말한다.Improved Nuruk used in the present invention refers to Nuruk that was inoculated by sprinkling seedlings of Rhizopus delemar 1476 (KCTC 8751P) on the yeast raw material obtained by grinding wheat.

원료배합 예Raw material blending example

첫 담금First dip 덧 담금Immersion 찹쌀Glutinous rice 30kg30 kg 70kg70 kg 무증자용 누룩Unleavened Yeast 3kg3 kg 인삼Ginseng 1000g1000 g 효모leaven 300g300 g 물(청결수)Water (Clean Water) 45ℓ45ℓ 85ℓ85ℓ 담금일자Immersion date 1일째Day 1 3일째3rd day 숙성완료Aging completed 7일째7th day

이들의 공정을 간단히 설명하면 다음과 같다.Briefly, these processes are as follows.

<첫단금><First Step>

(가) 무증자용 개량누룩 3kg을 물 20ℓ에 풀어 약 3시간 정도 누룩중의 효소를 수용액 상태로 추출한다.(A) Dissolve 3kg of improved Nuruk in 20 liters of water and extract the enzyme in Nuruk in aqueous solution for about 3 hours.

(나) 찹쌀 30kg을 세척하고 3시간 정도 물에 침시킨 후 물을 빼고 청결수 22ℓ와 함께 25메쉬에 통과되도록 분쇄한다.(B) Wash 30kg of glutinous rice, immerse it in water for about 3 hours, drain the water, and grind to pass through 25 mesh with 22ℓ of clean water.

(다) 미삼(尾蔘) 1000g을 25메쉬 이하로 고속분쇄하고, 인삼향을 보존하기 위해 끓이지 않고 생(生)으로 술덧에 첨가한다.(C) Grind 1000 g of Misam (미) at 25 mesh or less at high speed and add to ginseng without boiling to preserve ginseng aroma.

(라) 압착효모 300g을 청결수 3ℓ에 풀어준다.(D) Dissolve 300g of compressed yeast in 3ℓ of clean water.

상기 (가),(나),(다),(라) 함께 넣고 첫담금총용량 75∼76ℓ의 것을 발효 숙성시킨다.(A), (B), (C) and (D) are put together and fermented and matured with a total capacity of 75 to 76 l.

<덧담금(3일째)><Payment (the third day)>

(가) 찹쌀 70kg → 세척 → 침미3시간 → 물빼기 → 청결수 85ℓ로 200메쉬 통과분쇄(A) Glutinous rice 70kg → Washing → 3 hours of seasoning → Drain water → Grind 200 mesh with 85ℓ of clean water

최종 담금량 : 첫담금+덧담금 총량 = 240ℓFinal amount of immersion: first immersion + total amount of lump = 240ℓ

발효경과표Fermentation Progress Table

발효일Effective date pHpH 산도Acidity 품온(℃)Temperature (℃) 알코올(%)Alcohol(%) 환원당(mg/ml)Reducing Sugar (mg / ml) 아미노산도Amino acid degree 비중importance 1일(첫담금)1st (first payment) 5.695.69 2626 2일2 days 4.064.06 3.53.5 26.526.5 2.82.8 3일(덧담금)3 days (payment) 4.104.10 2.52.5 2828 7.37.3 2.52.5 4일4 days 4.194.19 4.24.2 27.527.5 12.012.0 2.82.8 5일5 days 4.284.28 5.05.0 2626 15.715.7 8.78.7 2.02.0 1.0161.016 6일6 days 4.344.34 5.25.2 2626 16.016.0 11.811.8 3.63.6 1.0141.014 7일7 days 4.454.45 5.25.2 2626 16.716.7 22.422.4 4.54.5 1.0001.000

이렇게 하여 발효, 숙성이 끝난 발효조성물을 그 중에 함유되어 있는 고형성분을 200메쉬 이하 크기로 분쇄하여 주기 위하여 고속분쇄기(호모게 나이저)로 처리 균질화 시켜서 주정도수 8∼12%의 찹쌀 인삼 막걸리로 제품화 한다.In this way, the fermentation composition after fermentation and aging is processed and homogenized with a high speed grinder (homogenizer) in order to grind the solid components contained therein to a size of 200 mesh or less. It is commercialized.

본 발명의 방법으로 제조된 찹쌀 인삼 막걸리는 음용시 인삼이 갖고 있는모든 유용성분을 섭취할 수 있으며 누룩에서 효소성분만을 추출하여 사용하므로서 막걸리의 착색을 줄여주고 개량누룩을 사용하므로서 막걸리의 색상을 유백색으로 유지시켜줄 수 있어 인삼유용성분의 함유량 면에서나 색상면에서 수요자의 건강에 도움을 주고 기호에도 맞는 우수한 막걸리를 제조할 수 있다는 이점을 갖는다.Glutinous rice ginseng Makgeolli prepared by the method of the present invention can consume all the useful ingredients possessed by ginseng when drinking and reduce the coloring of makgeolli by using only the enzyme component extracted from the yeast and make the color of the rice wine by using the improved yeast. As it can be maintained in the content of ginseng useful ingredients and in terms of color, it is beneficial to the health of the consumer and has the advantage of producing excellent makgeolli that suits the taste.

또한 미분쇄한 인삼을 사용하므로서 음용시 인삼 알갱이가 혀나 목에 감지되지 않아 혀나 목을 자극하지 않으므로 부드럽게 음용할 수 있다는 장점도 있다.In addition, the use of pulverized ginseng, ginseng grains are not detected on the tongue or throat when drinking, it does not irritate the tongue or throat, so there is an advantage that you can drink smoothly.

Claims (4)

찹쌀 인삼 막걸리의 제조방법에 있어서, 세척후 수침시킨 찹쌀을 물과 함께 습식분쇄하고 여기에 인삼분말과 누룩에서 효소성분만을 추출하여서된 효소수용액과 압착 효모를 첨가, 무증자법으로 발효 숙성시키고 이 발효조성물 중의 고형성분을 미분쇄하여 균질화 시켜서 되는 찹쌀 인삼 막걸리의 제조방법.In the manufacturing method of glutinous rice ginseng makgeolli, the glutinous rice soaked after washing is wet-pulverized with water, and the enzyme solution and the compressed yeast extracted by extracting only enzyme components from ginseng powder and yeast are fermented and fermented by steamless method. A method for producing glutinous rice ginseng makgeolli, which is made by pulverizing and homogenizing solid components in a fermentation composition. 제1항에 있어서, 찹쌀 100kg을 20∼30메쉬로 분쇄한 것과 인삼분말 500∼1000g과 누룩 3kg을 물 20ℓ에 풀어 효소성분만을 추출한 효소 수용액 및 압착효모 200 ∼300g을 사용하는 찹쌀 인삼 막걸리의 제조방법.According to claim 1, 100kg of glutinous rice pulverized with 20 to 30 mesh and ginseng powder 500 to 1000g and 3kg of Nuruk was dissolved in 20L of water to prepare a glutinous rice ginseng Makgeolli using an aqueous solution of enzyme and 200-300g of compressed yeast Way. 제1항에 있어서, 효소가 소맥을 분쇄하여 얻은 누룩원료에 리조푸스 델레마르(Rhizopus delemar) 1476(KCTC 8751P) 종균을 접종 배양시켜서 얻은 것을 사용한 찹쌀 인삼 막걸리의 제조방법.The method for producing glutinous rice ginseng rice wine according to claim 1, wherein the enzyme is obtained by inoculating and incubating the seed of Rhizopus delemar 1476 (KCTC 8751P) in the yeast raw material obtained by grinding the wheat. 제1항에 있어서, 발효조성물을 고속분쇄기(호모게나이저)로 처리하여 발효 조성물 중의 고형성분을 200메쉬 이하 크기로 분쇄하여 균질화 시키는 찹쌀 인삼 막걸리의 제조방법.The method of manufacturing glutinous rice ginseng makgeolli according to claim 1, wherein the fermentation composition is treated with a high speed grinder (homogenizer) to grind and homogenize the solid components in the fermentation composition to a size of 200 mesh or less.
KR1019980039859A 1998-09-25 1998-09-25 Preparation method of makkeoli mixed glutinous rice and ginseng KR20000020974A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010096317A (en) * 2000-04-18 2001-11-07 염철의 Rice and pine nuts wine and process for preparation thereof
KR20030068995A (en) * 2002-02-19 2003-08-25 진준희 Red Ginseng Wine Manufacturing Method
KR100459256B1 (en) * 2002-04-26 2004-12-03 대한민국(충북대학교총장) Manufacturing method of fermented alcoholic drink from cultivated ginseng and fermented alcoholic drink obtained therefrom
KR100528396B1 (en) * 2003-06-18 2005-11-16 하이트맥주 주식회사 Method for manufacturing a rice wine with an extract of wild ginseing using multi-fermentation
KR100674587B1 (en) * 2001-12-18 2007-01-25 고운맘 Method Of Ginseng Steamed Red Liquor
KR100781053B1 (en) * 2001-08-31 2007-11-29 주식회사 국순당 Novel Rhizopus sp. KSD-815 producing glucoamylase with high activity
KR101312916B1 (en) * 2013-06-11 2013-10-01 김광희 Rice wine containing ginseng and method for manufacturing it
KR101312915B1 (en) * 2013-06-11 2013-10-01 김광희 Wild ginseng wine and method for manufacturing it
KR101388454B1 (en) * 2012-11-20 2014-04-25 대한민국 Manufacturing method of malt fermented drink

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010096317A (en) * 2000-04-18 2001-11-07 염철의 Rice and pine nuts wine and process for preparation thereof
KR100781053B1 (en) * 2001-08-31 2007-11-29 주식회사 국순당 Novel Rhizopus sp. KSD-815 producing glucoamylase with high activity
KR100674587B1 (en) * 2001-12-18 2007-01-25 고운맘 Method Of Ginseng Steamed Red Liquor
KR20030068995A (en) * 2002-02-19 2003-08-25 진준희 Red Ginseng Wine Manufacturing Method
KR100459256B1 (en) * 2002-04-26 2004-12-03 대한민국(충북대학교총장) Manufacturing method of fermented alcoholic drink from cultivated ginseng and fermented alcoholic drink obtained therefrom
KR100528396B1 (en) * 2003-06-18 2005-11-16 하이트맥주 주식회사 Method for manufacturing a rice wine with an extract of wild ginseing using multi-fermentation
KR101388454B1 (en) * 2012-11-20 2014-04-25 대한민국 Manufacturing method of malt fermented drink
KR101312916B1 (en) * 2013-06-11 2013-10-01 김광희 Rice wine containing ginseng and method for manufacturing it
KR101312915B1 (en) * 2013-06-11 2013-10-01 김광희 Wild ginseng wine and method for manufacturing it

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