KR20190102642A - Method for producing distilled liquor using red ginseng and sweet potato - Google Patents

Abstract

The present invention relates to a manufacturing method of distilled liquor using red ginseng and sweet potatoes. The manufacturing method comprises: a step (1) of mixing red ginseng, Aurea helianthus petals, dolomites and water to extract and filter the same, and preparing a mixing extract; a step (2) of steaming rice and sweet potatoes to cool the same, and adding a starter to the cooled rice and sweet potatoes and fermenting the same to manufacture malt; a step (3) of mixing the mixing extract prepared in the step (1), the malt manufactured in the step (2) and yeast to ferment the same, and manufacturing seed mash; a step (4) of mixing the mixing extract prepared in the step (1), the malt manufactured in the step (2) and the seed mash manufactured in the step (3), and fermenting the same to manufacture a first dipping solution; a step (5) of mixing the first dipping solution manufactured in the step (4), the mixing extract prepared in the step (1), rice, saccharifying agents and yeast, and fermenting the same to manufacture a second dipping solution; and a step (6) of distilling the second dipping solution manufactured in the step (5) and then, brewing and filtering the same. In addition, the present invention relates to distilled liquor using red ginseng and sweet potatoes manufactured by the method. Accordingly, the present invention can provide distilled liquor having excellent preferences such as flavors, aftertastes and the body in tastes.

Description

Method for producing distilled liquor using red ginseng and sweet potato {Method for producing distilled liquor using red ginseng and sweet potato}

The present invention, while reducing the odor and odor unique to the distilled liquor, the flavor of the appropriate red ginseng and sweet potato has been added, the production method of the distilled liquor using red ginseng and sweet potato with improved flavor and taste compared to the conventional distilled liquor and the red ginseng prepared by the method It relates to a distilled liquor using sweet potatoes.

Liquor is a representative fermented food that shares the civilization and history of mankind, and is divided into various categories according to the manufacturing method and raw materials for each culture. Especially, since Korea has developed the fermentation and fermenting technology of food from ancient times, The technique settled quickly.

Distilled shochu, a traditional Korean liquor made from rice, is fermented with koji and distilled into sokcho rings.However, as the Japanese brewing technology became popular in the 1920s, grains were grown as cultivated aspergillus awamori . After fermentation and distillation with a fast distillation to produce distilled shochu, this was also called black soju. Distilled shochu is prepared through the process of empire, immersion, distillation, storage and aging, and because it is distilled by fast distillation, there are many flavor components such as aldehyde, fusel oil and furfural in addition to ethyl alcohol, and has a unique direction depending on the raw material. Recently, distilled soju is produced by fermentation with Ark or Nuruk, which is cultured with mutant strains of Black Kukgi ( Aspergillus kawachii ) using rice as a raw material. This simplicity results in a light taste and aroma overall. In addition, some consumers avoid distilled liquor intake due to off-flavor from fermentation and distillation.

Panax ginseng ( Panax ginseng ) is a genus of the genus Panax ginseng in the Araliaceae family, a perennial herb, and its root is called ginseng radix and is used for medicinal purposes. The pharmacological efficacy is described in detail in the Xinongbonchocho, the best herbal medicine in China. These ginsengs were used as medicines or traditional foods for the purpose of maintaining health from whales. In particular, Korea ginseng is a souvenir that has been widely recognized in the world and traded in Europe and Arab countries in the Goryeo Dynasty.

Although ginseng differs depending on the cultivation environment and conditions, it contains about 75% of water, which is difficult to preserve for a long time in the mined state, and may deteriorate during distribution. Ginseng component is decomposed by the product value and efficacy is reduced, so it is mainly processed and sold immediately after cultivation.

Ginseng is generally classified into white ginseng and red ginseng according to processing method. White ginseng is dried raw ginseng mined from the field, that is, dried ginseng. Red ginseng is steamed and dried and processed with saponin. Many chemical changes are involved, such as brown change. In particular, the heat generated during the manufacturing process of red ginseng produces new saponin components such as ginsenosides Rg2, Rg3, Rhl, and Rh2, which are not present in ginseng, and the red ginseng's unique saponins have anticancer activity and cancer cells. It is known that growth inhibition, blood pressure lowering, neuroprotective neuroprotection and learning ability improvement, antithrombotic action, antioxidant action and so on, can be expected to have excellent pharmacological efficacy.

Sweet Potato ( Ipomoea batatas L.) has long been known as gamji (저), cultivated widely as a coarse grain crop, and various pharmacological effects are known. Sweet potatoes are mostly starch except water, and they contain 68.5% moisture, 1.8% crude protein, 0.6% crude fat, 1.3% crude fiber, 1.1% ash, 26.4% carbohydrates, and vitamins A, B and C. In particular, it contains a large amount of carbohydrate, which can be used as a stock substitute, and has been cultivated as a sulfur crop since ancient times. Sweet potatoes not only contain β-carotene, but also are rich in minerals and dietary fiber, and the protein of sweet potatoes is excellent in quality, so that the protein utilization is similar to casein, a milk protein.

Due to the four seasons of Korea, sweet potatoes are sown in spring and harvested in early autumn. Also, limited production is carried out due to the specialty of some regions and small-scale cultivation nationwide. And sweet potatoes begin to freeze at a temperature of less than 10 ℃, frozen tissues will soon decay, so storage is extremely poor. In addition, storage at room temperature is inferior to other crops. In addition, since sweet potatoes should be harvested from early autumn before the first frost falls, the price of sweet potatoes shipped from farmhouses is constant every year, but they have to be purchased in large quantities in large-scale capital at intermediate distribution stages and sold for long-term refrigeration. The price soared more than twice before harvesting next year. In other words, the price of sweet potatoes soared more than twice depending on the harvesting time and the non-harvesting time. Therefore, it is impossible to mass-sell through a large distribution network by foodizing at a predetermined consumer price.

Korean Registered Patent No. 1252350 discloses a method for preparing general distilled liquor added with red ginseng, and Korean Laid-Open Patent No. 2016-0147440 discloses a method for preparing distilled liquor using starch fermented products, but the red ginseng and sweet potato of the present invention. It is different from the manufacturing method of distilled spirit using.

The present invention has been made in accordance with the requirements as described above, the present inventors in order to remove the odor peculiar to the existing distilled liquor while producing a distilled liquor with enhanced flavor and preference, the selection of subsidiary materials, extract preparation, fermentation and material blending ratio By optimizing the conditions, the aim is to develop a distilled spirit with improved odor compared to the existing distilled spirit and excellent taste.

In order to solve the above problems, the present invention provides a method for producing distilled spirit using red ginseng and sweet potato, characterized in that it comprises the following steps:

(1) extracting red ginseng, Geumhwagyu petals, dolomite and water, followed by filtering to prepare a mixed extract;

(2) cooling the rice and sweet potatoes, and then adding them to the cooled rice and sweet potatoes, followed by fermentation, to prepare entry;

(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;

(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;

(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And

(6) distilling the secondary solution prepared in step (5), and then preparing and filtering the solution.

Existing distilled liquor has a problem of low preference due to high alcohol content and unique odor generated during fermentation and distillation, but the distilled liquor of the present invention improves the problem of conventional distilled liquor and has excellent taste, aftertaste and body taste. Distilled spirits can be provided. In addition, by adding ingredients such as red ginseng and sweet potato as an auxiliary material, palatability and material-derived nutrients may be added to provide a distilled liquor differentiated from the existing distilled liquor.

In order to achieve the object of the present invention, the present invention

(1) extracting red ginseng, Geumhwagyu petals, dolomite and water, followed by filtering to prepare a mixed extract;

(2) cooling the rice and sweet potatoes, and then adding them to the cooled rice and sweet potatoes, followed by fermentation, to prepare entry;

(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;

(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;

(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And

(6) it provides a method for producing a distilled spirit using red ginseng and sweet potato, characterized in that it comprises the step of distilling the secondary solution prepared in the step (5) to form and filter.

In the method of the present invention, the mixed extract of step (1) is preferably dried kumquat petals and red ginseng, dolomite and water until the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃ After mixing 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) in a ratio of 44 ~ 52 hours at 35 ~ 45 ℃ can be prepared by filtration, and more Preferably, at 30 ° C, the dried Geumhwagyu petals, red ginseng, dolomite, and water are dried at a ratio of 1: 1: 1: 30 (w: w: w: v) until the water content is within 10% (v / w). After mixing, the mixture may be extracted at 40 ° C. for 48 hours and then filtered. In the preliminary experiments, the inventors confirmed that the preparation of the distilled liquor using the extract prepared with the above materials and the blending ratio can be made with the distilled liquor having better flavor and preference than the extract made with the other ingredients and the blending ratio. Could.

Brewing water is not only a component of the product, but also a trace mineral in water plays an important role as a nutrient and stimulant of the microorganisms undergoing fermentation. Therefore, it can be said that the influence on the quality of the selection of the brewing water is very large, in the present invention by preparing a distilled liquor using the mixed extract prepared in step (1), while the unique smell of the distilled liquor is reduced, flavor, taste, etc. This is further improved, and the flavor and aroma of the proper red ginseng and Geumhwa beef can be added to the distilled liquor with rich flavor and enhanced taste.

In addition, in the method of the present invention, the entry of the step (2) is preferably 80 to 120 kg of rice and 8 to 12 kg of sweet potato, and then cooled, and finally 0.1 to 0.3% of the weight of the rice in the cooled rice. And after adding the cooled sweet potato can be prepared by fermentation at 37 ~ 43 ℃ for 27 ~ 33 hours, more preferably 100 kg of rice and 10 kg of sweet potato at 100 ℃ for 50 minutes and then to 25 ℃ Cooling, after adding 0.2% of the final weight and the cooled sweet potato to the cooled rice can be prepared by fermentation at 40 ℃ for 30 hours. By increasing the steam under the above conditions, it was sufficiently gelatinized to facilitate the next step of fermentation.

The seed soup refers to a fungus that is used as a seed when producing soup. As a kind of seed soup, two types of granular rice or granules with spores attached to the rice bran and powdered powder mixed with Korean spores and starch are used. There is usually a certain fungus in the millet or wrap to contain a lot of spores. This seed is an entry (입) to inoculate Baekkukyun (final) by increasing the starch raw material such as flour, rice, corn, barley, etc. to produce glycosylase and organic acid. Yakju's entry into the white country (白 백) is used entirely because it is different from the yellow soup (黄 麴) because the productivity (生 酸性) is strong because it can prevent the contamination of various bacteria (술) in drunk. In the production method of the present invention, the end may be Aspergillus kawachii , but is not limited thereto.

In addition, in the method of the present invention, the main hair of step (3) is preferably 1 to 3 days at 27 ~ 33 ℃ after mixing 13 ~ 17 L of mixed extract, 8 ~ 12 kg of entry and 0.01 ~ 0.03 kg of yeast It may be prepared by fermentation, and more preferably, 15 L of mixed extract, 10 kg of entry, and 0.02 kg of yeast may be mixed and then fermented at 30 ° C. for 2 days. Preparation of the main hair under the conditions described above was sufficiently expanded and cultured yeast for fermentation, it was possible to prevent the production of various bacteria during the first and second immersion.

In addition, in the method of the present invention, the first immersion liquid of the step (4) is preferably mixed mixture 55 ~ 65 L, 18 ~ 22 kg of entry and 4 ~ 6 L of the main hair 1 after 27 ~ 33 ℃ 1 It may be prepared by fermentation for ˜3 days, and more preferably, 60 L of mixed extract, 20 kg of entry, and 5 L of seedling may be mixed and then fermented at 30 ° C. for 2 days.

In addition, in the method of the present invention, the secondary immersion of the step (5) is preferably the primary immersion 80 ~ 90 L, mixed extract 65 ~ 75 L, rice 35 ~ 45 kg, coenzyme 0.8 ~ 1.2 kg And after mixing 0.2 ~ 0.4 kg of yeast can be prepared by fermentation for 4-6 days at 27 ~ 33 ℃, more preferably the first immersion 85 L, mixed extract 70 L, rice 40 kg, coenzyme 1 After mixing the kg and 0.3 kg of yeast can be prepared by fermentation for 5 days at 30 ℃.

The coenzyme means to sterilize the wheat bran or sterilized as it is, and then artificially propagates the bacteria. The leaven is left in a natural state in which a shaped body manufactured using grains absorbed by steam or water is left in a natural state. It means that the resulting yeast and mold were inoculated and propagated in a natural state, and fermented under the above conditions together with the coenzyme agent and the yeast to produce various organic acids, which can be prepared as a distilled liquor having a taste suitable for consumers' taste.

In addition, the fermentation under the conditions of (4) and (5) was able to produce a distilled liquor suitable for the consumer's preference, but if the fermentation conditions are out of the above range, the off-fermentation occurs due to abnormal fermentation There is a problem falling.

Production method of distilled spirit using red ginseng and sweet potato of the present invention, more specifically

(1) 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ with dried Geumhwagyu petals, red ginseng, dolomite and water until the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃. Preparing a mixed extract by mixing after mixing at a ratio of 33 (w: w: w: v) for 44 to 52 hours at 35 to 45 ° C .;

(2) 80-120 kg of rice and 8-12 kg of sweet potatoes are increased and then cooled, and after adding 0.1-0.3% of the final weight and the cooled sweet potato to the cooled rice, 27- at 37-43 ° C. Fermentation for 33 hours to prepare entry;

(3) 13 ~ 17 L of the mixed extract prepared in step (1), 8 ~ 12 kg of the prepared entry of step (2) and yeast 0.01 ~ 0.03 kg after mixing for 1 to 3 days at 27 ~ 33 ℃ Fermentation to prepare a hair seed;

(4) mixed 55 ~ 65 L of the prepared extract of step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) after mixing 27 ~ Fermenting at 33 ° C. for 1 to 3 days to prepare a first immersion solution;

(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting at 27-33 ° C. for 4-6 days to prepare a secondary immersion solution; And

(6) may comprise the step of distilling and preparing and filtering the secondary solution prepared in the step (5),

More specifically

(1) At the temperature of 30 ° C, dry dried Geumhwagyu petals, red ginseng, dolomite and water at a ratio of 1: 1: 1: 30 (w: w: w: v) until water content is within 10% (v / w). After mixing for 48 hours at 40 ℃ mixed after mixing to prepare a mixed extract;

(2) adding 100 kg of rice and 10 kg of sweet potato and then cooling, adding 0.2% of the final weight and the cooled sweet potato to the cooled rice, and then fermenting at 40 ° C. for 30 hours to prepare entry. ;

(3) mixing 15 L of the prepared mixed extract of step (1), 10 kg of the prepared entry of step (2) and 0.02 kg of yeast, followed by fermentation at 30 ° C. for 2 days to prepare a main hair;

(4) 60 L of the mixed extract prepared in step (1), 20 kg of the prepared entry of step (2) and 5 L of the prepared seed hair of step (3) were mixed and then fermented at 30 ° C. for 2 days. Preparing a primary solution;

(5) After mixing 85 L of the prepared primary immersion solution of step (4), 70 L of the prepared mixed extract of step (1), 40 kg of rice, 1 kg of coenzyme, and 0.3 kg of yeast, were mixed at 30 ° C. Fermentation for days to prepare a second immersion solution; And

(6) may comprise the step of distilling and preparing the secondary immersion solution prepared in step (5) and filtering.

The present invention also provides a distilled spirit using red ginseng and sweet potato prepared by the above method.

Hereinafter, the present invention will be described in more detail based on the following Preparation Examples and Examples. However, the following Preparation Examples and Examples are only for illustrating the present invention and the scope of the present invention is not limited thereto.

Production Example  1: Distilled spirit using red ginseng and sweet potato

(1) Preparation of Mixed Extract (Step 1)

Geumhwagyu petal was prepared by drying at 30 ℃ until the water content is within 10% (v / w). Red ginseng, dolomite and distilled water were added at a ratio of 1: 1: 1: 30 (w: w: w: v) to the dried Geumgyuk petals, which were extracted at 40 ° C. for 48 hours and then filtered and mixed. Was prepared.

(2) Entry manufacturing stage (second process)

100 kg of organic domestic rice and 10 kg of sweet potato were cooked at 100 ° C. for 50 minutes, and then cooled to room temperature (25 ° C.), followed by 0.2% of the weight of the cooled rice ( Aspergillus kawachii , fermented radish ) and the cooled sweet potato. The addition was added to the Bossam treatment for 15 hours at 40 ℃, granulated and fermented for 15 hours, combined with the Bossam time and granular fermentation time to ferment for a total of 30 hours to prepare the entry.

(3) Main hair manufacturing step (3rd process)

15 L of mixed extract prepared in step (1) and yeast ( Saccharomyces) cerevisiae , Laparisienne, Netherlands) 0.02 kg were mixed and fermented at 30 ° C. for 2 days to prepare juju.

(4) 1st immersion manufacturing process (4th process)

60 L of the mixed extract prepared in the step (1) and 5 L of the prepared seed hair of the step (3) were mixed with 20 kg of the immigration prepared in the immigration step, followed by fermentation at 30 ° C. for 2 days. The amount was prepared.

(5) Second immersion solution manufacturing step (5th process)

40 kg of rice, 70 L of the mixed extract prepared in step (1), 1 kg of coenzyme (titer 1,800 SP) and 0.3 kg of yeast (titer 300 SP) are mixed with the first immersion prepared in the first immersion preparation step. One mixture was fermented at 30 ° C. for 5 days to prepare a secondary dip.

(6) Distillation Step (Sixth Step)

Distilled liquor prepared by distilling the secondary immersion prepared in the secondary immersion was prepared by adding 0.2 g / L of activated carbon to the distilled liquor adjusted to have an alcohol concentration of 40% for 20 hours at -15 ° C. After standing, the distilled liquor was manufactured by filtering with a 45 micrometer membrane filter.

Comparative example  1. Manufacture of distilled spirits

Distilled liquor was prepared by the method of Preparation Example 1, but distilled liquor was prepared using distilled water instead of the mixed extract in steps (3), (4) and (5).

Comparative example  2. Distilled Spirits Manufacturing

To prepare a distilled liquor by the method of Preparation Example 1, the extract extracted by adding red ginseng, dolomite and distilled water in a ratio of 1: 1: 30 (w: w: v) in the step (1) without using the gold coin petals To prepare a distilled spirit.

Comparative example  3. Manufacture of Distilled Spirits

To prepare a distilled liquor by the method of Preparation Example 1, when preparing the mixed extract of the step (1), using dolomite without using dolomite and germanium stones, red ginseng, goldfin petals, elvan, germanium stone and distilled water 1: Distilled liquor was prepared using the mixed extract prepared by adding the ratio of 1: 0.5: 0.5: 30 (w: w: w: w: v).

Comparative example  4. Distilled Spirits Manufacturing

Distilled liquor was prepared by the method of Preparation Example 1, but distilled liquor was prepared without using sweet potato in the preparation of the entry of step (2).

Example  1. Distilled spirit sensory test

The distilled liquor of Preparation Example 1 and the distilled liquor of the comparative examples were tested by the 5-point grading method for 30 adult men and women: 1: bad, 2: a little bad, 3: moderate, 4: a little good, 5: good. The preference for the off-flavor and bitter taste was higher when the off-flavor and bitter taste were stronger.

Distilled spirit sensory test results division incense flavor Off-flavor bitter Overall preference Preparation Example 1 4.3 ± 0.1 4.6 ± 0.3 1.2 ± 0.3 1.0 ± 0.2 4.5 ± 0.1 Comparative Example 1 3.9 ± 0.1 3.7 ± 0.1 3.6 ± 0.2 4.0 ± 0.3 3.1 ± 0.2 Comparative Example 2 4.1 ± 0.2 4.0 ± 0.2 2.2 ± 0.2 1.8 ± 0.3 3.8 ± 0.2 Comparative Example 3 4.1 ± 0.2 4.2 ± 0.2 2.7 ± 0.3 2.6 ± 0.2 3.6 ± 0.1 Comparative Example 4 4.2 ± 0.1 4.2 ± 0.2 2.0 ± 0.1 1.5 ± 0.1 3.7 ± 0.1

Sensory test results of the distilled spirit is shown in Table 1. As can be seen in Table 1, in the degree of preference for flavor and taste, the distilled spirit of Preparation Example 1 showed the highest score compared to the distilled spirit of Comparative Examples. In addition, in the degree of preference for off-flavor and bitter taste, Preparation Example 1 shows the lowest score compared to the comparative examples, it was confirmed that the distilled liquor prepared under the conditions of Preparation Example 1 can effectively reduce off-flavor and bitter taste. In addition, the distilled liquor of Preparation Example 1 showed a high score of 4.5 in the overall preference, confirming that consumers prefer to prepare the distilled liquor using all the ingredients of red ginseng, Geumhwagyu petal, dolomite and sweet potato as in Preparation Example 1. Could.

Although preparation examples and examples of the present invention have been presented above, the present invention is not limited thereto, and various modifications can be made within the scope of the present invention, and such modifications will belong to the claims of the present invention described below.

Claims (5)

(1) extracting red ginseng, Geumhwagyu petals, dolomite and water, followed by filtering to prepare a mixed extract;
(2) cooling the rice and sweet potatoes, and then adding them to the cooled rice and sweet potatoes, followed by fermentation, to prepare entry;
(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;
(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;
(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And
(6) a distilled liquor prepared using red ginseng and sweet potato, characterized in that it comprises the step of distilling the secondary solution prepared in the step (5) to form and filter.
According to claim 1, wherein the mixed extract of step (1) is 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) ratio of red ginseng, Geumhwagyu petals, dolomite and water After mixing for 35-45 ℃ for 44-52 hours and then filtered to prepare a distilled wine using red ginseng and sweet potato, characterized in that the preparation.
The method of claim 2,
(1) Mix red ginseng, Geumhwagyu petals, dolomite and water at a ratio of 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) and 44 ~ 52 at 35 ~ 45 ℃. Extracting for time and filtering to prepare a mixed extract;
(2) after cooling 80 to 120 kg of rice and 8 to 12 kg of sweet potato, and cooling, adding 0.1 to 0.3% of the final weight and the cooled sweet potato to the cooled rice, and then fermenting them to prepare entry. ;
(3) mixing 13 ~ 17 L of the prepared mixed extract of step (1), 8 ~ 12 kg of the prepared entry of step (2) and 0.01 ~ 0.03 kg of yeast are mixed and fermented to prepare a main hair;
(4) 55 ~ 65 L of the mixed extract prepared in step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) are mixed and then fermented. Preparing a primary solution;
(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting to prepare a second solution; And
(6) a distilled liquor prepared using red ginseng and sweet potato, characterized in that it comprises the step of distilling the secondary solution prepared in the step (5) to form and filter.
The method of claim 3,
(1) 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ with dried Geumhwagyu petals, red ginseng, dolomite and water until the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃. Preparing a mixed extract by mixing after mixing at a ratio of 33 (w: w: w: v) for 44 to 52 hours at 35 to 45 ° C .;
(2) 80-120 kg of rice and 8-12 kg of sweet potatoes are increased and then cooled, and after adding 0.1-0.3% of the final weight and the cooled sweet potato to the cooled rice, 27- at 37-43 ° C. Fermentation for 33 hours to prepare entry;
(3) 13 ~ 17 L of the mixed extract prepared in step (1), 8 ~ 12 kg of the prepared entry of step (2) and yeast 0.01 ~ 0.03 kg after mixing for 1 to 3 days at 27 ~ 33 ℃ Fermentation to prepare a hair seed;
(4) mixed 55 ~ 65 L of the prepared extract of step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) after mixing 27 ~ Fermenting at 33 ° C. for 1 to 3 days to prepare a first immersion solution;
(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting at 27-33 ° C. for 4-6 days to prepare a secondary immersion solution; And
(6) a distilled liquor prepared using red ginseng and sweet potato, characterized in that it comprises the step of distilling the secondary solution prepared in the step (5) to form and filter.
Distilled spirit using red ginseng and sweet potato prepared by the method of any one of claims 1 to 4.