KR20160054710A - Method for manufacturing red ginseng Distilled beverage - Google Patents

Abstract

The present invention relates to a method of manufacturing red ginseng distilled liquor, and more particularly, to a method of manufacturing distilled liquor including excellent ingredients of red ginseng and fresh ginseng to provide health benefits by the red ginseng and the fresh ginseng while maintaining excellent flavor of the distilled liquor. Provided is a method for manufacturing red ginseng distilled liquor, comprising the steps of: making a starter cake by mixing rice, malt and yeast with water, soaking and steaming a mixture; making primary starter mash by mixing rice and malt with water, soaking and steaming a mixture, and adding the mixture to the starter cake; making secondary starter mash by mixing rice and water, soaking and steam a mixture, and mixing the mixture and the primary starter; making third starter mash by mixing crushed fresh ginseng with the secondary water mash; mixing rice wine lees with the third starter mash and filtering a mixture; making raw distilled solution with an alcohol concentration of 60% by distilling the filtered third mash through two stages under a reduced pressure; making aged raw distilled solution with an alcohol concentration of 54% by adding water to the raw distilled solution and aging a mixture for six months; and making red ginseng distilled liquor with an alcohol concentration of 53% by mixing the aged raw distilled solution with a fresh ginseng extracting solution with a raw solution concentration of 53% and filtering a mixture.

Description

Method for manufacturing red ginseng Distilled beverage

More particularly, the present invention relates to a process for producing a distilled liquor containing excellent components of red ginseng and ginseng. In particular, the present invention relates to a process for producing a distilled liquor containing excellent components of red ginseng and ginseng, And more particularly, to a method for producing distilled spirits of red ginseng that can be expected.

Generally, sake varies according to raw materials and manufacturing methods.

First, the raw sake is divided into raw sake, animal sake and plant sake. There are milk sake made by fermentation of milk of livestock such as cattle, horse, sheep and the like in animal quality sake, and sugar sake (sugar matter) as a raw material in plant sake, and starchy substance (starchy substance) As a raw material.

On the other hand, there are three main types of sake depending on the manufacturing method. First, there are brewers that drink the fermented liquid as in beer, sake, shaoxing, etc. Secondly, the fermented liquid is fermented by using enzymes such as fire alcohol, shochu, spirits, Is distilled. Thirdly, there is Hyungsungju which is made by mixing fruit, roots, herbs, herbs, synthetic fragrance, sugar and other seasonings and pigments in an aqueous solution of fermentation, distillation, and pure alcohol . Meanwhile, Korea Patent Publication No. 2003-0055081 discloses an attempt to add red ginseng or ginseng as a health functional food to such a drink, but the technology for producing red ginseng and ginseng added spirits suitable for consumers' taste and taste has not been disclosed yet.

Accordingly, a problem to be solved by the present invention is to provide a new method for producing a distilled liquor using red ginseng or the like.

In order to solve the above-mentioned problems, the present invention provides a method for producing a rice wine, comprising mixing rice, yeast and yeast together with water, Rice, and Nuruk are mixed with water, followed by sedimentation and expansion, and then mixed with the above-mentioned undergarment to prepare a single-step syrup; Rice, and water, mixing the rice, water, and water, and then mixing them in a single step to prepare a two-step syrup; Mixing the ground fresh ginseng with the two-stage ginseng to prepare a three-stage ginseng; Mixing the syringe with the three-stage syrup and then filtering; Distilling the filtered three-stage sludge in two stages to prepare a distillation stock solution having an alcohol concentration of 60%; Adding water to the distillation stock solution, aging the solution for 6 months to prepare an aged distillation stock solution having an alcohol concentration of 54%; And mixing the aged distillation stock solution with a stock solution of 53% concentration of fresh ginseng, followed by filtration to prepare a distillation stock of red ginseng with an alcohol concentration of 53%.

In one embodiment of the present invention, the yeast is water yeast obtained by mixing yeast powder with water and then eluting the enzyme.

According to the present invention, it is possible to produce a distilled liquor containing excellent components of red ginseng and ginseng. In particular, it can be expected that the health improving effect by red ginseng and ginseng can be expected while maintaining excellent flavor of distilled liquor.

1 is a view illustrating a process of fermentation and distillation of a red ginseng distillery according to an embodiment of the present invention.
2 is a process diagram of a method for preparing a stock solution for leaching ginseng according to an embodiment of the present invention.
FIG. 3 is a process diagram of a method for manufacturing red ginseng with a 53% alcohol concentration according to an embodiment of the present invention.
FIG. 4 is a process diagram illustrating a process for producing a bottled product according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an item usage period control method and a server therefor according to embodiments of the present invention will be described with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. The following examples are intended to illustrate the present invention and should not be construed as limiting the scope of the present invention. Accordingly, equivalent inventions performing the same functions as the present invention are also within the scope of the present invention.

In the following description, the same reference numerals denote the same components, and unnecessary redundant explanations and descriptions of known technologies will be omitted.

In order to solve the problems of the prior art described above, the present invention provides a process for producing red ginseng spirits according to the process shown in Fig.

FIG. 1 is a view showing a process of fermentation and distillation of a red ginseng spiruldine according to an embodiment of the present invention, and FIG. 2 is a process diagram of a method of preparing a raw ginseng seedling extract solution according to an embodiment of the present invention. FIG. 3 is a process diagram of a method for manufacturing a red ginseng stock having a final alcohol concentration of 53% by mixing the distillate prepared in FIGS. 1 and 2 and the stock solution for extracting ginseng.

Referring to Figs. 1 to 3, rice (in the embodiment of the present invention), yeast and yeast are mixed together with water, followed by soaking and growing to prepare a slurry. The rice (puffed rice) and the nuruk are mixed with the water, and then the rice is sifted, and the product obtained through the above-mentioned process is mixed with the above-mentioned rice bran to prepare a single-padded rice cake.

In addition, the rice and the water are mixed, and then the mixture is smeared and grown. The rice straw is mixed with the rice straw in the above step 1 to prepare a two-stage rice flour, and the ground raw gums are mixed in the two- .

Thereafter, the sake lees are mixed with the three-stage sake lees, followed by filtration. The filtered three sake lees are subjected to vacuum distillation in two stages to prepare a distillation stock solution having an alcohol concentration of 60%. Water is further added to the distillation stock solution , And aged for 6 months to prepare an aged distillation stock solution having an alcohol concentration of 54%.

Thereafter, the aged distillation stock solution is mixed with the extract of the fresh ginseng at a concentration of 53 gauge, and then filtered to prepare a distillation stock of red ginseng having an alcohol concentration of 53%.

In an embodiment of the present invention, the nutrients are prepared by mixing nutrient powder (7.2 kg) with water, and then using water yeast extract from which the enzyme is eluted.

Example

53% Red Ginseng Co., Ltd. Wonju Manufacturing Process

   It is made by dipping 60kg of puffed rice, 4.2kg of yeast, 170g of water and 168g of yeast, respectively. The first step is to prepare 90kg of rice, 3kg of leek, 165 of water and add it to the bottom, and the second step is to add 90kg of rice and 285 of water.

   In an embodiment of the present invention, the koji is prepared by immersing 7.2 kg of koji in water and immersing the koji in water with koji dissolved in an enzyme eluted. The koji is divided into 4.2 kg of the koji and 1 kg of the koji, do. In the third step, 2.4 kg of fresh ginseng is finely ground in a mixer and combined with the second step.

   The fermentation is completed when the final three-stage fermentation is completed at about 25 to 30 days after the fermentation is completed, and the fermented fermentation is filtered and then transferred to the still. The filtered sludge is 15% alcohol and 676.6 ℓ is produced through the above process.

53% red ginseng distillation process

The sludge transferred to the distiller is gradually distilled by the reduced pressure distiller. In this case, the primary distillation is carried out without discrimination of the main stream, main stream and wake, and the secondary distillation is divided into the main stream, the mainstream and the wake, and only the main stream is used as the distillate. The second stream of distillation and the wakes are distilled by the second distillation.

   The distillation stock distilled from the above process is 60% alcohol and 149. 450 liters is produced.

   Thereafter, the distillation stock solution is adjusted to 54%, and the product is formed into a distillation stock solution. The crude distillation stock solution is transferred to the aging tank and aged for 6 months to be used as the aging distillation stock solution.

Manufacture of raw ginseng seedlings

We can make 63.79 ℓ of water to 100 ℓ of raw material and make alcohol of 58% alcohol. After that, 26.87kg of fresh ginseng is washed and trimmed. It is leached for 6 months in the alcohol, after 6 months, the leached solution is separated, and the leached solution is treated with activated charcoal and filtered. In one embodiment of the present invention, the activated carbon is used for the purpose of removing the soil odor of ginseng, and the leached residue is separately stored and then used as a feed for the production of the product. 0.2 liter of red ginseng concentrate is added to the filtered leach solution and mixed to form a stock solution of 54% concentration of the raw ginseng.

53% red ginseng extract

159.9 liters of the crude extract 53%, 162.734 liters of the aged distillation stock 54%, and 3.1 liters of water are mixed and filtered to produce 322 liters of 53% alcoholic ginseng 53% alcohol. Thereafter, 750 ml of sake liquor is added with 1 leavened salmon roots and packed into products.

It is to be understood that the terms "comprises", "comprising", or "having" as used in the foregoing description mean that the constituent element can be implanted unless specifically stated to the contrary, But should be construed as further including other elements. All terms, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Commonly used terms, such as predefined terms, should be interpreted to be consistent with the contextual meanings of the related art, and are not to be construed as ideal or overly formal, unless expressly defined to the contrary.

Claims (2)

Rice, yeast and yeast are mixed with water, followed by soaking and growing to prepare a slurry;
Rice, and Nuruk are mixed with water, followed by sedimentation and expansion, and then mixed with the above-mentioned undergarment to prepare a single-step syrup;
Rice, and water, mixing the rice, water, and water, and then mixing them in a single step to prepare a two-step syrup;
Mixing the ground fresh ginseng with the two-stage ginseng to prepare a three-stage ginseng;
Mixing the syringe with the three-stage syrup and then filtering;
Distilling the filtered three-stage sludge in two stages to prepare a distillation stock solution having an alcohol concentration of 60%;
Adding water to the distillation stock solution, aging the solution for 6 months to prepare an aged distillation stock solution having an alcohol concentration of 54%; And
Mixing the aged distillation stock solution with an extract of fresh ginseng at a concentration of 53% and then filtering to prepare a distillation stock of red ginseng having an alcohol concentration of 53%. The method according to claim 1,
Wherein the yeast is water yeast obtained by mixing the yeast powder with water and then eluting the enzyme.

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