KR20210093656A - Method for preparing alcohol using sweet potato and sweet potato alcohol thereof - Google Patents

Abstract

The present invention relates to a method for preparing fermented liquor and distilled liquor of sweet potato through first stage fermentation and second stage fermentation while using sweet potato as an ingredient, wherein at least one of Jinhongmi, Pungwonmi, Gogeonmi, Daeyumi, Singeonmi, Sinyulmi, Sancheonmi, Jinyulmi, and Jungmi (kinds of sweet potatoes) is used as the sweet potato. Accordingly, the liquor of the present invention has rich muscat scent, a characteristic of the sweet potato, and high palatability.

Description

A method for manufacturing alcohol using sweet potatoes and sweet potato wine manufactured using the same {METHOD FOR PREPARING ALCOHOL USING SWEET POTATO AND SWEET POTATO ALCOHOL THEREOF}

The present invention relates to a method for manufacturing alcohol using sweet potatoes and to sweet potato wine manufactured using the same.

Sweet potato is a representative alkaline food containing beta-carotene and vitamin C, and is known to be effective in preventing adult diseases. In particular, vitamin C contains 30 mg per 100 g of sweet potato.

Sweet potatoes contain a large amount of carbohydrates such as starch, simple sugar, glucose, and fructose, and the sticky white milky liquid that comes out when raw sweet potatoes are cut is a substance containing a resin called 'Yaripin', which softens bowel movements. do. In addition, since it contains a lot of cellulose, which is a dietary fiber, it improves intestinal motility, and a substance called amide promotes the propagation of lactic acid bacteria and bifidobacteria in the intestine.

In addition, sweet potatoes are low in calories per 100 g, so they are often used as diet foods, and consumption of sweet potatoes helps to lower blood pressure and improve blood vessels. In addition, the potassium contained in sweet potatoes has the effect of excreting sodium chloride (salt) out of the body.

On the other hand, it is easy to cultivate sweet potato as an alternative crop to rice, and high-quality sweet potato wine can be manufactured depending on the variety of sweet potato, fermentation, and distillation method.

In an embodiment of the present invention, a method for preparing sweet potato wine having a strong muscat flavor unique to sweet potato and having a high overall preference during sensory examination is proposed.

The present invention relates to a method for producing a fermented sweet potato through a first-stage immersion and a second-stage immersion, wherein the first-stage immersion step comprises the steps of: mixing rice with godubap; Dissolving dry yeast in water to make a yeast solution; Dissolving in a mixture of rice entry and godubap, putting the mixed godubap with the rice entry into a fermentation vessel, and adding yeast solution; and fermenting at a temperature of 22 to 27 degrees for 60 to 84 hours, wherein the two-stage immersion step includes preparing sweet potatoes or a mixture of sweet potatoes and godubap; adding yeast and water to the sweet potato or a mixture of sweet potato and godubap; and fermenting for 11 to 13 days at a temperature of 22 to 27 degrees. The sweet potato is at least one of Jinhongmi, Pungwonmi, Gogeonmi, Daeyumi, Shingeonmi, Shinyulmi, Sancheonmi, Jinyulmi, and Jungmi.

In one embodiment of the present invention, the sweet potato may be at least one of crimson rice and pungwonmi.

According to an embodiment of the present invention, in the first stage soaking step, the rice may be mixed in an amount of 20% to 30% of the amount of rice used in the godubap. In the first stage soaking step, the dry yeast may be used in 0.7% to 0.9% of the amount of rice used in the godubap.

According to one embodiment of the present invention, in the two-stage immersion step, the sweet potato is boiled and the skin is removed and then mashed is prepared, and the mixture of sweet potato and godubap is prepared by immersing and steaming rice to prepare godubap, and then boiling the sweet potato. It can be prepared by mixing with mashed after peeling.

According to an embodiment of the present invention, in the step of preparing the mixture of sweet potato and godubap, the sweet potato may be mixed in about 1 to 3 times the amount of rice.

According to an embodiment of the present invention, in the two-stage immersion step, the step of further adding at least one of Soyulgok and Muscat of Alexandria grapes may be further included. The soyulgok may be added in the range of about 1/7 to 1 based on the weight of the sweet potato used. The Muscat of Alexandria grape may be added in an amount of about 1/3 to 2 based on the weight of the sweet potato used.

According to an embodiment of the present invention, the sweet potato fermented liquor prepared by the above-described method for producing fermented sweet potato can be distilled and aged to prepare distilled sweet potato liquor.

The method for manufacturing alcohol using sweet potatoes according to an embodiment of the present invention has the effect of producing sweet potato wine having a strong muscat flavor inherent in sweet potatoes and having a high overall preference during sensory testing.

1 is a flowchart illustrating a method for producing fermented liquor and distilled liquor according to an embodiment of the present invention.
2 is a flowchart specifically explaining a one-stage immersion method according to an embodiment of the present invention.
3 is a flowchart specifically illustrating a two-stage immersion method according to an embodiment of the present invention.

Hereinafter, the present disclosure will be described with reference to the accompanying drawings. As the present disclosure is capable of various changes and may have various embodiments, specific embodiments are illustrated in the drawings and the related detailed description is set forth. However, this is not intended to limit the present disclosure to specific embodiments, and should be understood to include all modifications and/or equivalents or substitutes included in the spirit and scope of the present disclosure. In connection with the description of the drawings, like reference numerals have been used for like components.

Expressions such as “comprises” or “may include” that may be used in the present disclosure indicate the existence of the disclosed function, operation, or component, and do not limit one or more additional functions, operations, or components. In addition, in the present disclosure, terms such as "comprise" or "have" are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification is present, but one or more It should be understood that this does not preclude the possibility of addition or presence of other features or numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present disclosure. does not

The present invention includes a method for producing sweet potato wine using sweet potatoes and sweet potato wine manufactured using the same. Here, sweet potato wine includes both fermented sweet potato and distilled sweet potato produced through fermentation or distillation using sweet potato as the main ingredient. Sweet potato wine according to an embodiment of the present invention includes a method for producing fermented sweet potato and distilled liquor with improved palatability by including a flavor that people like, but using sweet potato. In addition, sweet potato wine according to an embodiment of the present invention may further include components for producing fermented liquor and distilled liquor in addition to sweet potato, which will be described later.

Sweet potatoes are easy to grow and are used as a substitute for rice. Sweet potatoes are mostly consumed for food, and processed products are mainly dried products in a simple form. In the present invention, fermented liquor and distilled liquor can be prepared by using sweet potatoes having a muscat flavor as a unique flavor among sweet potatoes. However, the flavor of sweet potato wine differs depending on the variety of sweet potato, and in order to use the sweet potato distillate as a material for various blending, a specific method for manufacturing sweet potato shochu with strong muscat flavor is required.

1 is a flowchart illustrating a method for producing fermented liquor and distilled liquor according to an embodiment of the present invention. Referring to Figure 1, the fermented liquor and distilled liquor manufacturing method according to Godubap production (S110), first-stage immersion (S120), second-stage immersion (S130), fermented liquor production (S140), distillation, aging (S150), and distilled liquor production ( S160). According to an embodiment of the present invention, it is possible to drink as a fermented liquor without an additional step after preparing the fermented liquor, and it is also possible to drink it as a distilled liquor through distillation and aging steps.

Godubap is performed in the form of washing rice, removing moisture, and steaming it using a steamer. Specifically, godubap can be prepared by preparing an amount of rice corresponding to the amount of sweet potato wine to be prepared, then soaking, draining the water, and then steaming. For example, a predetermined amount of rice (eg, 1 kg) is thoroughly washed and immersed in water at room temperature for about an hour and a half to about two and a half hours, for example, two hours, and then from about 30 minutes to about an hour and a half, e.g. For example, after draining the water for 1 hour, it can be put in a steamer and steamed for about 45 minutes to about 1 hour and 15 minutes, for example, 1 hour to prepare godubap. In one embodiment of the present invention, the time may vary depending on the conditions, and in particular, the manufacturing time may be further reduced when the godubap is manufactured under high-temperature and high-pressure steam conditions.

Next, a step 1 immersion procedure is performed using godubap. FIG. 2 is a flowchart showing the step 1 immersion procedure in FIG. 1 more subdivided.

Referring to FIGS. 1 and 2 , the first-stage soaking procedure is a step of mixing the rice entry with godubap (S121), dissolving the dry yeast in warm water (S123), putting yeast liquid into the godubap mixed with the rice entry and then A step of mixing water (S125), and a step of fermenting the mixture for a predetermined temperature and time (S127).

When mixing the rice with godubap, the rice entry may be prepared in an amount corresponding to about 20% to about 30% of the amount of rice, for example, an amount corresponding to 25%. If 1 kg of rice is used, 250 g of rice can be prepared, and the prepared rice is mixed with godubap. Yeast liquid is prepared separately from the mixing of rice and godubap. Yeast liquid can be prepared by dissolving dry yeast in warm water. Dry yeast may be prepared in an amount of about 0.7% to about 0.9% of the amount of rice. If 1 kg of rice is used, dry yeast may be prepared in 8 g, which is about 0.8%, and dissolved in about 80 ml to about 130 ml, for example, about 100 ml of warm water.

In one embodiment of the present invention, although FIG. 2 shows that the step of preparing the yeast solution is performed after mixing the rice entry and godubap, the step of preparing the yeast solution is not limited thereto, and the rice entry and godubap are not limited thereto. It can precede, coincide with, or follow the process of mixing.

Next, put Godubap mixed with the prepared rice, and yeast liquid in a fermentation vessel, add water, and mix again. Here, water may be mixed in an amount corresponding to about 1.5 times the weight of rice. For example, if Godubap is cooked with 1 kg of rice, an amount of water corresponding to about 1.5 kg (about 1500 ml in terms of volume) may be mixed with Godubap mixed with rice, and yeast liquid.

The mixture may be fermented at a predetermined temperature and for a predetermined time. Fermentation can be carried out at room temperature for about three days. For example, the fermentation may be performed in a manner that is maintained at a temperature of about 22 degrees to about 27 degrees for about 60 hours to about 84 hours. For example, fermentation may be performed by maintaining at about 25° C. for about 72 hours, through which the first stage immersion may be completed.

Next, a two-stage soaking procedure is performed. FIG. 3 is a flowchart illustrating the two-stage immersion procedure in FIG. 1 in more subdivision.

Referring to Figures 1 and 3, the two-stage soaking procedure is a step of immersing and steaming rice (S131), boiling and mashing sweet potatoes and mixing them with godubap (S133), adding yeast and water to the sweet potato and godubap mixture Step (S135), and a step (S137) of fermentation for a predetermined temperature and a predetermined time.

The step of immersing and steaming the rice may be performed in substantially the same manner as the step of preparing godubap in the first stage immersion. For example, Godubap can be made by immersing and steaming about 1 kg of rice.

Next, the sweet potato is boiled and peeled, then mashed and mixed with Godubap. Sweet potatoes can be mixed in about 1 to 3 times the amount of rice. For example, when the amount of rice is about 1 kg, the amount of sweet potato may be used as about 1 kg to about 3 kg.

Here, the sweet potatoes that can be used may be sweet potatoes of Jinhongmi, Pungwonmi, Gogeonmi, Daeyumi, Shingeonmi, Shinyulmi, Sancheonmi, Jinyulmi, or Central American varieties, or two or more of these varieties of sweet potatoes. may be used in combination. In particular, in one embodiment of the present invention, at least one of crimson rice and pungwonmi may be used in the production of sweet potato liquor.

However, in one embodiment of the present invention, the amount of godubap and sweet potato is not limited thereto, and the amount of sweet potato may be more or less than that described above compared to the amount of rice. In addition, the rice may be omitted and the two-stage immersion may be performed only with sweet potatoes. In this case, only sweet potatoes are used excluding godubap, and the sweet potatoes are boiled and peeled before use.

Yeast and water are added to the sweet potato and godubap mixture, and yeast and water can be used in about twice the amount of the first stage immersion. For example, yeast can be prepared with 16 g of rice, and water can be mixed into about 3000 ml.

In one embodiment of the present invention, additional ingredients may be further included to improve the flavor or taste when the two-stage immersion is performed. For example, Soyulgok or Muscat of Alexandria grapes may be added. When adding soyulgok, soyulgok may be added in the range of about 1/7 to 1 based on the weight of the sweet potato used. For example, when sweet potato is used from about 1000g to about 3000g, Soyulgok may be used from about 440g to 1000g. When the Muscat of Alexandria grape is added, the Muscat of Alexandria grape may be added in an amount of 1/3 to 2 based on the weight of the sweet potato used. For example, when about 1000 g to about 3000 g of sweet potato is used, about 1000 g to 2000 g of Muscat of Alexandria grapes may be used.

The final mixture may be carried out in such a way that it is fermented at a temperature of about 22 degrees to about 27 degrees for about 11 to 13 days. For example, it may be fermented at about 25° C. for about 12 days.

The fermented liquor can be prepared by the above method, and then distilled liquor can be prepared through distillation and aging.

Hereinafter, specific examples will be described.

1. Method of making fermented sweet potato wine by type of fermenting agent

For the production of fermented sweet potato, a first-stage soaking and a second-stage soaking procedure were performed.

First, 1 kg of rice was thoroughly washed, immersed in water for 2 hours at room temperature, drained for 1 hour, and then put in a steamer and steamed for 1 hour to prepare godubap.

For the first immersion, 250 g of rice, 25% of the amount of rice, was mixed with godubap, and 8 g of dry yeast (0.8% of the amount of rice) was dissolved in 100 ml of warm water. Then, put Godubap mixed with rice in a fermentation vessel, put yeast liquid, and then added 1,500 ml of water and mixed. Fat fermentation was performed at 25° C. for 72 hours.

For the second-stage immersion, 2 kg of rice, twice the amount of the first-stage immersion material, was immersed and steamed as in the first-stage immersion, then 16 g of yeast and 3,000 ml of water were added and fermented at 25° C. for 12 days to prepare a control. As an experimental example, fermented wine for each variety of sweet potato was water immersed and steamed in the same way as 1 kg rice was soaked in one step. After boiling, the skin was removed and mashed, and 1 kg of sweet potato was mixed with godubap. Next, 16 g of yeast and 3,000 ml of water were put, and in step S137, it was fermented at 25° C. for 12 days. Here, only sweet potatoes were used in the second stage immersion.

The method for producing fermented sweet potato by type of fermenting agent is as follows.

Rice-entry sweet potato fermented liquor is made by mixing 250g of imported rice, which is 25% of the amount of rice, with godubap, improved yeasted sweet potato fermented liquor is mixed with 20g of improved yeast, which is 2% of the amount of rice, with godubap. Mix 100g of grains with godubap, dissolve 8g of dry yeast (0.8% of the amount of rice) in each mixture in 100ml of warm water, put godubap and yeast liquid mixed with each grain in a fermentation vessel, and then add 1,500ml of water and mix. After that, one-stage immersion was performed at 25°C for 72 hours.

After 72 hours, in the second-stage soaking, each experiment was performed by water immersing and steaming 1,000g of each rice as in the first-level soaking, then adding 50% and 100% sweet potato of the second-level soaking rice, 16g of yeast and 3,000ml of water, and heating it at 25℃ for 12 hours. Fermented daily. After boiling, the skin was removed and mashed before use.

For distilled sweet potato, the sample after fermentation was distilled and aged at 20°C.

The mortar during the fermentation process was collected at 72-hour intervals, centrifuged at 4000 rpm for 20 minutes, and the supernatant was used as a sample.

2. Specific experimental items

<Preliminary Experiment>

- Experiment to determine the amount of sweet potato added:

<Step 1> A. Selection of fermenting agent for sweet potato shochu production

- Best when using rice koji

<Step 2>

- Analysis of quality characteristics and physiological activity of alcohol by sweet potato variety

- Evaluation of general quality characteristics and preference for fermented liquor (strength of muscat flavor)

※ Sweet potato sake is better than rice wine, but there is little difference between varieties

<Step 3>

- Selection of sweet potatoes with excellent aroma among domestically grown sweet potatoes: Excellent Pungwonmi, Red rice... Especially excellent in Pungwonmi

- Quality characteristics of soju by Pungwonmi pretreatment method

<Step 4>

1. (Conventional) Control

2. Level 1 soaking ((existing) as it is) + Level 2 soaking (double the level of soaking of sweet potatoes + 1500 water)

3. (Existing) Fermented liquor manufacturing method + 2-stage immersion (2 times as much as 1-stage immersion of sweet potatoes + 3000 water)

4. Level 1 immersion (existing) as it is + Level 2 soaking (with Muscat of Alexandria grapes / same amount as level 1 soaking)

5. Level 1 soaking (existing) as it is + Level 2 soaking (sweet potato (same amount as level 1) + same amount of muscat of Alexandria grape as level 1)

6. Steamed sweet potato + rice koji + 15% moisture of sweet potato + (yeast)--> solid fermentation

7. How to make sake recommended by a grain company

<Analysis item> General quality characteristics: pH, total acid, alcohol, fragrance component, sensory test (muscat flavor), DPPH, color, sugar content (brix, etc.)

3. Quality characteristics of fermented wine by amount of sweet potato added

Potato fermented liquor mixing ratio

Fermentation Raw material Control (Rice 100) Rice 50 + Sweet Potato 50 sweet potato 100 1st stage
immersion rice 1,000 1,000 1,000 Yeast (25%) 250 250 250 Yeast (0.8%) 8 8 8 water 1,500 1,500 1,500 2nd stage
immersion rice 2,000 1,000 - sweet potato - 1,000 2,000 Muscat of Alexandria - - - leaven 16 16 16 water 3,000 3,000 3,000 Sum 7,774 7,774 7,774

As a result of the preliminary experiment, when fermented wine is produced with only sweet potatoes, alcohol is not produced, so the fermented wine can be prepared by using rice as a single immersion (bottom liquor), and then by adding sweet potatoes in the second immersion to make fermented wine.

1) Quality characteristics of fermented wine by amount of sweet potato added

number sample pH Total (%) reducing sugar (%) Sugar content (°Brix) Alcohol(%) One Control (Rice 100) 3.80 0.10 0.58 9.50 13.80 2 Rice 50 + Sweet Potato 50 3.97 0.08 0.27 8.30 12.60 3 sweet potato 100 4.03 0.07 0.22 6.70 10.40

As a result of examining the quality characteristics of the fermented wine, the pH of the fermented wine made from rice as a control was 3.80, the lowest, and the total acid content was the highest. The reducing sugar, sugar content, and alcohol content also showed the highest values in the control group, and the higher the amount of sweet potato added, the lower the values. This is because the starch value of sweet potatoes is lower than that of rice.

2) Color of fermented wine by amount of sweet potato added

number sample brightness redness yellowness One Control (Rice 100) 13.80±0.46 -0.39±0.03 -1.03±0.10 2 Rice 50 + Sweet Potato 50 5.01±0.28 -0.27±0.12 -1.62±0.04 3 sweet potato 100 8.58±0.54 -0.69±0.05 -2.78±0.12

As a result of analyzing the chromaticity of the fermented wine according to the amount of sweet potato added, rice 100 as a control showed the highest value for brightness, and the fermented wine with the same ratio of rice and sweet potato showed the lowest value. there was no 3) Sensory test result of fermented wine by amount of sweet potato added

number Sweet Potato Fermented Wine color incense sweetness Sour taste bitterness Overall
symbol One Control (Rice 100) 5.75a 5.50a 4.50ab 4.50a 6.13a 5.25b 2 Rice 50 + Sweet Potato 50 7.00a 6.88a 5.50a 4.88a 6.63a 7.00a 3 sweet potato 100 5.75a 6.75a 3.88b 4.63a 4.50b 4.88b

As a result of the sensory test, the flavor of the fermented wine with sweet potato added was higher than that of the control, there was no significant difference between sour and bitter taste.

4. Quality characteristics of fermented liquor by grain type (fermentant) and variety

The quality characteristics were analyzed after fermentation by adding sweet potatoes to 50% and 100% of the amount of rice when immersing in two stages with different grain types.

1) Quality characteristics of fermented sweet potato by grain type

number leavening agent Raw material addition ratio in case of two-stage quenching pH Total (%) reducing sugar (%) Sugar content (°Brix) Alcohol(%) One rice entry Rice 1: Sweet potato 0.5 4.21 0.32 0.34 9.40 14.6 2 traditional yeast Rice 1: Sweet potato 0.5 3.65 0.47 0.42 8.50 11.9 3 improved yeast Rice 1: Sweet potato 0.5 4.25 0.32 0.31 9.50 13.6 4 rice entry Rice 1: Sweet Potato 1 4.48 0.23 0.23 8.40 13.8 5 traditional yeast Rice 1: Sweet Potato 1 3.79 0.49 0.51 8.80 12.3 6 improved yeast Rice 1: Sweet Potato 1 4.44 0.30 0.35 9.90 14.6

As a result of analyzing the quality characteristics of fermented sweet potato according to grain types, the pH value using traditional koji showed the lowest value, and the pH value using rice import showed the highest value. Total acid showed a tendency opposite to pH, and there was no significant difference in reducing sugar content. Alcohol content was found to be high in rice imported and improved koji, and the lowest in traditional fermented yeast. This is thought to be because the enzyme activity of traditional yeast is low and the starch hydrolysis rate is low. 2) Color of fermented sweet potato wine by grain type

number leavening agent Raw material for two-stage quenching
addition rate brightness redness yellowness One rice entry Rice 1: Sweet potato 0.5 5.94 -0.27 -1.42 2 traditional yeast Rice 1: Sweet potato 0.5 4.38 -0.15 -1.93 3 improved yeast Rice 1: Sweet potato 0.5 9.64 -0.64 -1.86 4 rice entry Rice 1: Sweet Potato 1 9.30 -0.62 -2.23 5 traditional yeast Rice 1: Sweet Potato 1 4.48 -0.22 -2.00 6 improved yeast Rice 1: Sweet Potato 1 11.19 -0.79 -1.81

Among the color values of fermented sweet potato by grain type, the fermented liquor using improved yeast showed the highest value, and the fermented liquor using traditional yeast showed the lowest value. 3) Sensory test result of fermented sweet potato by grain type

number leavening agent Raw material for two-stage quenching
addition rate color incense sweetness Sour taste bitterness Overall
symbol One rice entry Rice 1: Sweet potato 0.5 4.80b 5.10a 4.40ab 4.80ab 4.90a 4.80ab 2 traditional yeast Rice 1: Sweet potato 0.5 7.30a 5.40a 2.70b 3.90ab 4.70a 3.60ab 3 improved yeast Rice 1: Sweet potato 0.5 4.80b 4.80a 3.90ab 4.10ab 4.20a 4.20ab 4 rice entry Rice 1: Sweet Potato 1 3.80b 4.90a 5.60a 5.70a 6.00a 5.90a 5 traditional yeast Rice 1: Sweet Potato 1 7.10a 6.00a 3.70ab 2.70b 4.00a 3.00b 6 improved yeast Rice 1: Sweet Potato 1 3.90b 5.40a 4.80a 5.40a 4.80a 4.50ab

As a result of the sensory test, there was no significant difference in flavor depending on the type of grain, but it can be seen that the preference for sweet, sour, and overall preference for fermented wine using rice koji and sweet potato is high.

5. Quality Characteristics of Fermented Wine by Sweet Potato Varieties

1) Quality characteristics of fermented wine by sweet potato variety

number sample pH Total (%) reducing sugar (%) Sugar content (°Brix) Alcohol(%) One Rice (control) 4.09 0.34 1.185 11.00 16.30 2 beniharuka 4.18 0.31 0.274 8.90 15.40 3 Yulmi 4.21 0.29 0.329 9.00 15.50 4 Jin Yul-mi 4.24 0.31 0.282 9.10 15.40 5 Dae Yumi 4.28 0.31 0.267 9.10 15.40 6 Shin-mi 4.16 0.30 0.307 8.70 15.00

2) Color of fermented wine by amount of sweet potato added

number sample brightness redness yellowness One Rice (control) 5.90 -0.25 -1.40 2 beniharuka 4.18 -0.18 -1.29 3 Yulmi 4.61 -0.27 -1.26 4 Jin Yul-mi 4.96 -0.28 -1.47 5 Dae Yumi 3.91 -0.21 -1.25 6 Shin-mi 4.38 2.27 -2.34

3) Sensory test result of fermented wine by amount of sweet potato added

number Sweet Potatoes by Type color incense sweetness Sour taste bitterness Overall
symbol One Rice (control) 5.00a 5.00b 5.00a 5.00a 5.00a 5.00a 2 beniharuka 6.00ab 7.00a 5.71a 6.00a 5.71a 6.14a 3 Yulmi 6.57ab 6.57a 5.86a 5.86a 5.71a 6.43a 4 Jin Yul-mi 6.29ab 7.00a 5.43a 5.71a 6.00a 5.57a 5 Dae Yumi 6.29ab 6.71a 6.00a 6.00a 6.43a 6.00a 6 Shin-mi 7.57a 6.14ab 6.29a 6.00a 6.29a 6.29a

As a result of analyzing the quality characteristics after production of fermented wine by sweet potato variety, there was no significant difference in pH, and it can be seen that the total acid value of fermented wine using rice was slightly higher than that of fermented wine with sweet potato.

The fermented rice wine showed higher sugar content, reducing sugar, and alcohol content than the sweet potato fermented wine, and there was no significant difference between sweet potato varieties.

As a result of the sensory test, the preference of fermented sweet potato was generally higher than that of fermented rice, but there was no significant difference between treatments in sweet, bitter, and overall preference.

6. Quality characteristics of domestically grown sweet potato varieties and fermented liquors

1) Quality characteristics of fermented wine for each variety of domestically grown sweet potato

No. Sweet Potatoes by Type pH total sum
(%) Alcohol
(%) total polyphenols
(mg%) antioxidant
(DPPH, %) One control 4.21 0.39±0.01 13.40 117.78±2.43 37.51±1.70 2 Go Gun-mi 3.90 0.70±0.00 13.20 102.18±0.64 77.02±1.21 3 Dae Yumi 4.04 0.52±0.01 12.70 102.39±0.63 57.14±1.23 4 Gunmi Shin 4.00 0.58±0.00 13.90 96.66±1.10 56.13±4.96 5 Shin Yul-mi 3.97 0.64±0.00 12.40 104.05±0.99 55.00±0.41 6 mountain cheonmi 3.90 0.70±0.00 12.60 98.88±1.38 59.30±1.69 7 Jin Yul-mi 4.21 0.44±0.00 14.00 102.05±0.70 54.77±1.06 8 crimson rice 4.23 0.41±0.00 14.20 104.24±1.19 49.23±1.51 9 Central America 3.92 0.70±0.00 12.20 99.74±1.32 55.89±0.61 10 Pungwonmi 4.22 0.42±0.01 12.40 103.98±1.80 55.70±1.14

As a result of manufacturing fermented wine using domestically grown sweet potato varieties, the pH was in the range of 3.90 to 4.23, with the lowest dry rice and wild rice, and the highest value for crimson rice. It showed the lowest value, and high dry rice, sancheonmi, and steamed rice showed a high value of 0.70%. The alcohol content was 12.20~14.20%, indicating that there was a difference between sweet potato varieties, and crimson rice showed the highest value. There was no significant difference in total polyphenol content between sweet potato varieties, and the DPPH radical scavenging ability, which exhibits antioxidant properties, showed a higher value than that of the control, which is a fermented rice wine. showed a high value. This is because sweet potatoes contain more antioxidants than rice, and there are differences between sweet potato varieties.

2) Fragrance components of fermented wine by varieties of domestically grown sweet potato (unit: mg/kg)

R.T. compound 1_control 2_ Go Gun-mi 3rd Yumi 4_Shin Gunmi 5_Shin Yul-mi 6 Mountain Cheonmi 7 Jinyulmi 8Crimson Rice 9 steamed rice 10 Pungwonmi 4.99 1-propanol 10.02 8.52 8.18 7.95 8.33 9.25 10.68 15.52 7.51 13.61 11.542 2-methyl-1-propanol 4.18 3.39 3.37 3.13 3.13 3.58 4.19 7.19 3.29 6.72 16.214 3-methyl-1butanol 50.55 47.91 48.27 51.49 47.5 52.32 74.98 106.31 46.86 84.9 19.24 3-methyl 2-hexanol 0.04 0.02 0.04 0.05 0.02 0.04 0.04 0.03 Subtotal 64.75 59.86 59.84 62.61 58.96 65.2 89.87 129.06 57.7 105.26 6.24 ethyl acetate 6.93 5.66 5.41 4.89 5.25 6.38 6.69 12.08 6.87 9.01 9.066 isobutyl acetate 0.12 0.2 0.15 0.16 0.16 0.18 0.15 0.35 0.23 0.29 12.833 1-butanol,3-methylacetate 0.61 0.95 1.05 0.01 1.05 0.04 0.03 21.916 propanoic acid, 2-hydroxy ethyl ester 0.02 0.12 0.31 0.32 0 0.2 0.41 0.28 0.44 0.25 26.383 octanoic acid ethyl ester 0.79 0.74 0.54 0.58 0 0.63 1.2 1.1 0.65 0.77 30.405 pentanoic acid, 2-hydroxy 4-methyl, methyl ester 0.04 0.04 0.01 0.02 30.915 2-methyl propanoic acid, dimethyl(linalyl acetete) 0.01 0.02 0.01 0.02 0.01 0.03 34.651 ethyl decanoate 0.84 0.79 0.66 0.8 0.97 1.32 0.8 0.83 35.672 butanedioic acid diethyl ester 0.55 0.91 0.49 0.43 0.39 0.48 0.69 0.95 0.4 0.57 40.584 acetic acid. 2-phenylethyl ester 0.02 0.02 0.02 0.02 0.02 0.03 0.04 0.02 0.03 42.159 dodecaoic acid, ethyl seter 0.15 0.02 0.18 0.13 0.16 0.18 0.23 0.31 0.17 0.18 43.77 phenylethyl alcohol 0.41 0.52 0.53 0.53 0.46 0.57 0.76 1.22 0.61 0.65 49.002 tetradecanoic acid, ethyl ester 0.09 0.14 0.15 0.16 0.15 0.18 0.23 0.32 0.16 0.17 56.95 ethyl hexanoate 0.11 0.15 0.21 0.23 0.27 0.35 0.53 0.86 0.35 0.47 Subtotal 10.62 9.43 9.84 8.12 6.86 11.08 11.94 18.89 10.72 13.3 8.826 methyl isobutyl ketone 0.42 10.337 unknown 0.17 0.28 0.24 0.49 0.2 0.36 13.738 unknown 0.33 0.49 0.6 1.01 0.24 0.5 14.984 2,6-dimethyl4-heptanone 1.93 1.98 2.85 2.72 2.51 2.73 2.98 2.77 2.86 3.12 26.233 acetic acid 0.8 2.35 1.45 1.59 0 2.52 1.26 2 3.1 1.03 30.555 alpha-hydroxyisocaproicacid 0.02 0.03 0.02 0.04 0.02 0.03 0.1 30.735 1,6-octandien-3-ol 0.01 0.08 31.105 2-methyl propanoic acid 0.06 0.07 0.06 0.07 0.07 0.08 0.12 0.07 0.08 46.806 4-phenoxy butanoic acid 0.01 0.02 0.02 0.03 0.01 0.02 0.03 0.02 Subtotal 2.81 4.43 4.39 4.62 2.86 6.14 5.17 6.44 6.5 5.71 sum 78.18 73.72 74.07 75.35 68.68 82.42 106.98 154.39 74.92 124.27

As a result of analyzing the aroma components of the fermented sweet potato, a total of 27 types of aromatic compounds were detected, and it can be seen that the fermented sweet potato made from Pungwonmi had the highest number of compounds and the Shinyulmi fermented wine had the lowest number of aromatic compounds. It can be seen that the content of aromatic compounds in the fermented sweet potato wine is the highest with 154.39mg/kg of Jinhongmi and the lowest with 68.68mg/kg of Shinyulmi.

As for the ester compounds known for floral and fruity flavor, crimson rice has the most at 18.89mg/kg, followed by pungwonmi at 13.3mg/kg, which has the highest content and the lowest elongation. Based on the results of the analysis of fragrance components, it can be seen that the fragrance components of the fermented sweet potato wine are more diverse than that of the rice wine, and that the aroma characteristics of crimson rice and pungwonmi are the best.

3) Sensory test results of fermented liquor according to domestically grown sweet potato varieties

No. Sweet Potatoes by Type color incense sweetness Sour taste bitterness overall sign One control 4.30abc 5.20ab 6.00a 5.90a 6.40a 6.80a 2 Go Gun-mi 2.70c 3.70b 2.80b 2.20d 3.80ab 2.70c 3 Dae Yumi 4.60abc 5.10ab 5.60a 5.00ab 5.50ab 5.50ab 4 Gunmi Shin 4.60abc 4.80ab 4.80ab 3.40bcd 3.90ab 4.30abc 5 Shin Yul-mi 5.90ab 5.20ab 3.60ab 3.70abcd 4.00ab 3.80bc 6 mountain cheonmi 3.50bc 4.40ab 2.60b 2.00d 3.10b 2.80c 7 Jin Yul-mi 4.70abc 5.10ab 3.40ab 3.70abcd 4.70ab 4.10bc 8 crimson rice 4.30abc 6.20a 5.10ab 5.40ab 5.50ab 5.50ab 9 steamed rice 6.10a 5.60ab 4.60ab 4.50abc 5.80ab 5.20abc 10 Pungwonmi 4.50abc 6.50a 3.90ab 4.40abc 5.00ab 4.20abc

As for the flavor of fermented sweet potato wine, crimson rice and pungwonmi showed significantly high preference, and it can be seen that the overall preference showed high preference for fermented rice wine.

Therefore, in the present invention, two types of sweet potato varieties (Jinhongmi and Pungwonmi) with excellent flavor were selected as the final product form of distilled sweet potato (soju, etc.).

4) Sensory test results for distilled spirits by domestic sweet potato varieties

No. Sweet Potatoes by Type incense overall sign One control 5.0ed 5.0ed 2 Go Gun-mi 5.8cd 5.8cd 3 Dae Yumi 4.4e 4.4e 4 Gunmi Shin 6bcd 6bcd 5 Shin Yul-mi 6.8bc 6.8bc 6 mountain cheonmi 5.4de 5.4de 7 Jin Yul-mi 4.6de 4.6de 8 crimson rice 5.8cd 5.8cd 9 steamed rice 7.0b 7.0b 10 Pungwonmi 9.0a 9.0a

As a result of distilling fermented sweet potato to produce distilled liquor, it was found that Pungwonmi had the best flavor, followed by steamed rice and Shinyulmi.

In the case of sweet potato distilled liquor (soju), the flavor is reflected in the overall preference. The reason that the flavor and overall preference of fermented sweet potato wine and spirits are different is that the color, taste, sour taste, and bitterness of fermented wine not only affect the overall quality but also the flavor.

7 Mixing ratio of fermented liquor using Poongwonmi sweet potato variety (Unit: g)

1 single charge One 2 3 4 5 6 7 Subtotal note rice 1,000 1,000 1,000 1,000 1,000 5,000 No. 6 solid fermentation
7 times
Manufactured at 1 dandam Gokja (2.5%) 25 25 25 25 25 125 Yeast (0.8%) 8 8 8 8 8 40 water 1,500 1,500 1,500 1,500 1,500 7,500 2 steps 2 4 6 8 10 rice 2,000 - - - - 2,000 4,000 leaven 16 16 16 16 16 24 10 114 sweet potato - 2,000 2,000 - 1,000 3,000 8,000 Muscat of Alexandria - - - 2,000 1,000 3,000 Soyulgok - - - - - 450 1,000 1,450 water 3,000 1,500 3,000 - 1,000 150 5,000 13,650 Sum 7,549 6,049 7,549 4,549 5,549 3,624 8,010

※ Muscat of Alexandria is a grape variety (Muscat of Alexandria: V. vinifera)

1) Quality characteristics of fermented wine by treatment using Pungwonmi (sweet potato variety)

number mixing ratio pH Total (%) alcohol concentration
(%) One Control (rice) 4.53 0.20 17.2 2 Rice + Sweet Potato + Water 1500 4.56 0.23 12.8 3 Rice + Sweet Potato + Water 3000 4.89 0.20 9.4 4 Rice + Muscat of Alexandria 4.19 0.42 14.4 5 Rice + Sweet Potato + Muscat of Alexandria 4.50 0.31 11.9 6 Sweet Potato + Yeast + Soyulgok
(Solid Fermentation) 4.78 0.32 6.6 7 Rice + Yeast + Soyulgok 4.18 0.45 13.8

As a result of examining the quality characteristics after soaking fermented wine at various mixing ratios to improve the palatability of fermented wine using Pungwonmi, the sample with grapes (muscat of Alexandria) added to 2 tiers had the lowest pH, and sweet potatoes were immersed in 2 tiers. It can be seen that the sample containing 3000 g of water showed the highest 4.89.

The alcohol concentration was the highest in the control group made only from rice (17.2%), and the sample fermented using only sweet potatoes (6.6%) showed the lowest value.

2) Physiological activity of fermented wine by treatment using Pungwonmi (sweet potato variety)

number mixing ratio total polyphenols
(mg%) antioxidant
(DPPH, %) antioxidant
(ABTS, %) One Control (rice) 89.8 12.1 32.0 2 Rice + Sweet Potato + Water 1500 90.4 71.0 93.0 3 Rice + Sweet Potato + Water 3000 81.5 63.8 88.6 4 Rice + Muscat of Alexandria 90.0 43.5 76.8 5 Rice + Sweet Potato + Muscat of Alexandria 84.6 41.7 78.7 6 Sweet Potato + Yeast + Soyulgok
(Solid Fermentation) 116.3 82.3 98.2 7 Rice + Yeast + Soyulgok 126.7 44.5 76.1

As a result of analyzing the physiological activity of the fermented wine, the total polyphenol content of treatments 6 and 7 was the highest, and the antioxidant properties of the fermented sweet potato were higher than that of the rice wine, and the higher the content of sweet potato, the higher the value.

3) Sensory test result of fermented liquor by treatment using Pungwonmi (sweet potato variety)

No. sample color incense sweetness Sour taste bitterness Overall
symbol One Control (rice) 5.00b 5.00b 4.75b 4.75b 5.00bc 5.00b 2 Rice + Sweet Potato + Water 1500 7.25a 7.75a 7.00a 7.50a 7.50a 7.5a 3 Rice + Sweet Potato + Water 3000 7.75a 5.75ab 6.75a 6.75a 6.75ab 7.25a 4 Rice + Muscat of Alexandria 5.5b 7.25ab 2.75c 2.50c 2.50c 2.75c 5 Rice + Sweet Potato + Muscat of Alexandria 5.25b 7.25ab 4.5bc 4.50b 5.75bc 4.5bc 6 Sweet Potato + Yeast + Soyulgok
(Solid Fermentation) 2.50c 7.00ab 3.5bc 3.50bc 4.75bc 3.5bc 7 Rice + Yeast + Soyulgok 3.25c 5.5ab 3.25bc 3.25bc 4.5bc 3.25bc

sensory test results. The overall preference of the fermented wine made by adding sweet potato in two-stage soaking was the highest, and the fermented wine with added sweet potato and muscat of Alexandria grapes was also good for flavor, but the overall preference was very low.

4) Result of sensory test of distilled spirits by treatment using Pungwonmi (sweet potato variety)

No. Sweet Potatoes by Type incense overall sign One Control (rice) 4.25c 4.25c 2 Rice + Sweet Potato + Water 1500 7.25a 7.25a 3 Rice + Sweet Potato + Water 3000 7.70a 7.70a 4 Rice + Muscat of Alexandria 4.00c 4.00c 5 Rice + Sweet Potato + Muscat of Alexandria 4.50bc 4.50bc 6 Sweet Potato + Yeast + Soyulgok
(Solid Fermentation) 6.50ab 6.50ab 7 Rice + Yeast + Soyulgok 4.50bc 4.50bc

※ Muscat of Alexandria is a grape variety (Muscat of Alexandria: V. vinifera). As a result of analyzing the aroma and overall preference of the distilled sweet potato, it was found that the preference of the distilled sweet potato was generally better than that of the control group. Samples #2 and #3, which were fermented by adding sweet potatoes, were the best.

8. Method for measuring pH, total acid, sugar content, etc. in Experimental Examples

For pH, 30 ml of the sample was measured using a pH meter (Orion Star A11 pH meter, Thermo Scientific, USA), and the acidity was measured by titrating 30 ml of the sample with 0.1N NaOH solution until pH 8.2, and 0.1N NaOH solution consumed at this time. Consumption was expressed in terms of acetic acid.

Total (%)=[{V×F(1)×A(0.006)×D}/S]×100

V: Titration consumption of 0.1N NaOH solution

F: Titer of 0.1N NaOH solution

A: Amount of organic acid equivalent to 1 ml of 0.1N NaOH solution

D: dilution factor

S: sample amount

In addition, the theoretical contents of the sugar content in the above experiment are as follows.

Sugar content was measured using a digital saccharometer (ATAGO. Pocket Refractometer PAL-1, Japan).

In addition, the theoretical contents of the reducing sugar in the above experiment are as follows.

The reducing sugar was measured by the DNS (dinitrosalicylic acid) method. After mixing 0.4 ml of DNS reagent and 0.2 ml of sample in a 2 ml eppendorf tube, bath in boiling water for 5 minutes and then cool for 2 minutes. After mixing 1 ml of distilled water, each 1 ml is dispensed into a UV semi-micro cuvette (Art.01948-00, Kartell SPA, Italy) and a spectrophotometer (Spectrophotometer; Cary 100 UV-Vis Spectrophotometer, Agilent Technologies, USA) ) was used to measure the absorbance at 550 nm. The reducing sugar content was calculated from a standard curve with glucose.

In addition, the theoretical contents of the chromaticity in the above experiment are as follows.

Chromaticity was measured with a colorimeter (CM-3500d, Konica Minolta, Japan) in a certain amount of sample in a petri dish (Petri dish; Cat.No.10060, SPL, Korea), and L (lightness) by Hunter scale ), a (redness), and b (yellowness).

In addition, the theoretical contents of the alcohol content in the above experiment are as follows.

Alcohol content was measured using an alcohol meter after adding the same amount of distilled water to 100 ml of a centrifuged sample, followed by distillation, and corrected to 15 °C using an alcohol conversion table.

In addition, the theoretical contents of the total polyphenol content in the above experiment are as follows.

The total polyphenol content was measured in principle that the Folin-Ciocalteu reagent was reduced by the polyphenolic compound of the extract according to Folin-Ciocalteu's method, resulting in molybdenum blue color (Jang et al. 2012). Mix 1 mL of 2% Na2CO3 with 50 μL of extract, leave for 3 minutes, mix 50 μL of 50% Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, MO, USA), react for 1 hour, and absorb absorbance at 750 nm The values were measured. The standard material was converted into the total phenol content from the calibration curve prepared in the same way using gallic acid (Sigma-Aldrich, USA).

In addition, the theoretical contents of the DPPH radical scavenging ability in the above experiment are as follows.

Electron donating ability (EDA) was measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl) method (Choi et al. 2003). After diluting the 0.4 mM DPPH solution so that the absorbance value is 1.3 to 1.4, 0.8 mL of DPPH (Sigma-Aldrich, USA) solution is added to 0.2 mL of the extract, and left at room temperature for 30 minutes. , Santa Clara, CA, USA) was used to measure the absorbance at 525 nm. When measuring the absorbance, the difference in absorbance by each sample dispensed into the cell was corrected by measuring the absorbance only in distilled water, and the electron donating ability was obtained as a percentage (%) of the difference in absorbance between the sample-added group and the non-added group.

In addition, the theoretical contents of the ABTS radical scavenging ability in the above experiment are as follows.

Total antioxidant activity was measured by ABTS+cation decolorization assay (Jang et al. 2012). 7.4 mM ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid; Sigma-Aldrich, USA) and 2.6 mM potassium persulfate (Sigma-Aldrich, USA) were incubated in the dark for one day. It was allowed to stand to form ABTS ions.The solution was diluted with distilled water using a molar extinction coefficient (ε=3.6×104 M-1 cm-1) so that the absorbance value at 735 nm was 1.3 to 1.4. Diluted ABTS solution 1 After adding 50 µL of extract to mL, the change in absorbance at 735 nm was measured after exactly 30 minutes, and the scavenging activity of ABTS radicals was expressed as a percentage of the absorbance in the case where the sample was added and when the sample was not added.

In addition, the theoretical contents of the analysis of fragrance components in the above experiment are as follows.

The aroma component of fermented sweet potato was used with some modifications of the method of Losada et al. (2012). To analyze the aroma component of alcohol, 10 g of soybean paste was put into a 20 mL headspace vial, and 4-methyl-2-pentanol was added as an internal standard. The extraction of fragrance components was performed by direct headspace trap method, and the equipment was a Turbomatrix 40 trap (Perkin Elmer, Waltham, MA, USA). The vial was pressurized for 1 minute and filled for 1.5 minutes. The temperature used was needle 110°C, oven 85°C, transfer line 140°C, trap low 45°C, trap high 290°C, pressure was vial 20 psi, column 40 psi, desorption 30 psi. The time was 10 min for dry purge, 12 min for trap hold time, 10 min for desorb time, and 30 min for thermostatisation. Gas chromatography/mass spectroscopy (Clarus 680 GC/Clarus SQ8T MSD, Perkin Elmer) was used for analysis, and the column was Elite-wax (60 m×0.32 mm×0.25 μm, Perkin Elmer), and the oven temperature was 40°C. After holding for 3 minutes at 3°C/min, the temperature was increased to 180°C, and then maintained for 10 minutes, then increased to 220°C at 5°C/min again, maintained for 30 minutes, and the equilibration time was set for 20 minutes. The flow rate was 1 mL/min, the split ratio was 1:1, and helium (99.9995%) was used as the carrier gas. The fragrance component was identified by searching the mass spectrum obtained using GC-MS with the NIST data base. The mass range was 45-450 m/z. Quantification was quantified based on the area ratio of this material after adding 4-methyl-2-pentanol as an internal standard so that it became 50 mg/L.

In addition, the theoretical contents of the sensory test in the above experiment are as follows.

In the sensory test, 7 sensory testers working in the food development team of the Chungcheongbuk-do Agricultural Technology Institute evaluated the color, aroma, sweetness, sourness, bitterness, and overall preference of fermented wine on a scale of 1 (very bad) to 9 (very good). . Test results are stored in SAS rel. 6.12 was used to analyze variance, and the presence or absence of differences between samples was comparatively analyzed using Duncan's multiple range test (SAS institute, 1998).

Embodiments disclosed in the present specification and drawings are merely provided for specific examples to easily explain the contents of the present disclosure and help understanding, and are not intended to limit the scope of the present disclosure. Therefore, the scope of the present disclosure should be construed as including all changes or modifications derived from the technical spirit of the present disclosure in addition to the embodiments disclosed herein as being included in the scope of the present disclosure.

Claims (12)

In the method for producing fermented sweet potato through one-stage immersion and two-stage immersion,
The first step of immersion is
mixing rice with godubap;
Dissolving dry yeast in water to make a yeast solution;
Dissolving in a mixture of rice entry and godubap, putting the mixed godubap with the rice entry into a fermentation vessel, and adding yeast solution; and
fermenting at a temperature of 22 degrees to 27 degrees for 60 hours to 84 hours,
The two-stage immersion step is
Preparing sweet potatoes, or a mixture of sweet potatoes and godubap;
adding yeast and water to the sweet potato or a mixture of sweet potato and godubap; and
and fermenting for 11 to 13 days at a temperature of 22 to 27 degrees,
The sweet potato is at least one of Jinhongmi, Pungwonmi, Gogeonmi, Daeyumi, Shingeonmi, Shinyulmi, Sancheonmi, Jinyulmi, and Jungmi. According to claim 1,
The sweet potato is a method for producing fermented sweet potato that is at least one of Jinhongmi or Pungwonmi. 3. The method of claim 2,
In the first stage immersion step,
The rice entry is a method for producing fermented sweet potato in an amount of 20% to 30% of the amount of rice used in the godubap. 4. The method of claim 3,
In the first stage immersion step,
The dry yeast is a method for producing fermented sweet potato used in 0.7% to 0.9% of the amount of rice used in the godubap. 5. The method of claim 4,
In the two-stage immersion step,
The sweet potato is boiled and prepared by mashing after removing the skin,
The mixture of sweet potato and godubap is prepared by immersing and steaming rice to prepare godubap, then boiling the sweet potato to remove the skin and mixing it with mashed sweet potato fermented liquor. 6. The method of claim 5,
In the step of preparing a mixture of sweet potato and godubap, the sweet potato is a method for producing fermented sweet potato in which the amount of rice is mixed 1 to 3 times. According to claim 1,
In the two-stage soaking step, the method for producing fermented sweet potato further comprising adding at least one of Soyulgok and Muscat of Alexandria grapes. 8. The method of claim 7,
The method for producing fermented sweet potato is added in the range of 1/7 to 1 based on the weight of the sweet potato used. 8. The method of claim 7,
The muscat of Alexandria grapes are added in an amount of 1/3 to 2 based on the weight of the sweet potato used. A fermented sweet potato prepared by the method of any one of claims 1 to 9. A method for producing distilled sweet potato, comprising the steps of distilling and aging the fermented sweet potato prepared by the method of claim 10 . The distilled sweet potato produced by the method of claim 11.

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