KR100444705B1 - The matured ginseng liquor and the preparation method of thereof - Google Patents

The matured ginseng liquor and the preparation method of thereof Download PDF

Info

Publication number
KR100444705B1
KR100444705B1 KR10-2001-0060213A KR20010060213A KR100444705B1 KR 100444705 B1 KR100444705 B1 KR 100444705B1 KR 20010060213 A KR20010060213 A KR 20010060213A KR 100444705 B1 KR100444705 B1 KR 100444705B1
Authority
KR
South Korea
Prior art keywords
ginseng
aged
wine
present
container
Prior art date
Application number
KR10-2001-0060213A
Other languages
Korean (ko)
Other versions
KR20030028208A (en
Inventor
양덕춘
박진수
이선엽
Original Assignee
양덕춘
박진수
이선엽
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 양덕춘, 박진수, 이선엽 filed Critical 양덕춘
Priority to KR10-2001-0060213A priority Critical patent/KR100444705B1/en
Publication of KR20030028208A publication Critical patent/KR20030028208A/en
Application granted granted Critical
Publication of KR100444705B1 publication Critical patent/KR100444705B1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Toxicology (AREA)
  • Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 숙성 인삼주와 그 제조방법에 관한 것이다.The present invention relates to a aged ginseng wine and a method for producing the same.

본 발명의 숙성 인삼주는, 투명한 유리 용기 또는 폴리카보네이트 통에 수삼을 넣고, 알콜 농도 10 ~ 35 %의 소주를 수삼 1 kg 당 6.0∼6.5 ℓ의 비율로 부은 다음 밀봉하고, 밀봉된 용기를 숙성실 내에 넣어 55 ~ 60 ℃의 온도로 5∼10 일간 1 차 숙성시킨 후, 투명한 용기에 들어있는 인삼주를 일조시간 동안 자연 태양광 하에서 5∼10 일간 2 차 숙성시킨 후, 여과하여 제조한다.Aged ginseng liquor of the present invention, put ginseng in a transparent glass container or polycarbonate barrel, pour 10 ~ 35% alcoholic beverages at a rate of 6.0 ~ 6.5 L per 1 kg of fresh ginseng, then sealed and sealed the container in the aging chamber After primary fermentation at a temperature of 55 to 60 ° C. for 5 to 10 days, the ginseng liquor contained in a transparent container was secondaryly aged for 5 to 10 days under natural sunlight for 1 hour, and then filtered.

본 발명의 숙성 인삼주는 기존의 미숙성 인삼주에 비하여 인삼사포닌 함량이 높고, 산소 용존량이 많으며, 뒷맛이 부드럽고 개운하며, 숙취가 없고, 기호성이 좋다.Aged ginseng wine of the present invention has a higher ginseng saponin content, more oxygen dissolved amount, soft aftertaste, no hangover, and palatability compared to the existing immature ginseng wine.

Description

숙성 인삼주와 그 제조방법{THE MATURED GINSENG LIQUOR AND THE PREPARATION METHOD OF THEREOF}Aged ginseng wine and its manufacturing method {THE MATURED GINSENG LIQUOR AND THE PREPARATION METHOD OF THEREOF}

본 발명은 숙성 인삼주와 그 제조방법에 관한 것이다.The present invention relates to a aged ginseng wine and a method for producing the same.

인삼은 예로부터 한방의학에서 오랜 경험에 의해 강장작용, 혈당저하, 병후회복 등 그 약효가 특출 한 것으로 인정 받아왔으며, 최근에는 인삼을 이용한 다양한 제품의 개발을 위한 노력이 계속되고 있다.Ginseng has long been recognized for its effectiveness in tonic action, hypoglycemia, and post-mortem recovery by long experience in oriental medicine. Recently, efforts have been made to develop various products using ginseng.

종래에 인삼주를 제조하는 방법으로는, 인삼을 알콜에 침지시켜 인삼 침출주를 제조하거나, 인삼을 파쇄한 후 발효하여 발효 인삼주를 제조하는 방법 등이 알려져 있다.Conventionally, as a method for producing ginseng wine, a method of producing ginseng leaching wine by dipping ginseng in alcohol, or by fermentation after crushing ginseng is known.

한국 특허출원 특1982-0001441(발효법에 의한 인삼주의 제조방법)에는 발효과정 및 팽화처리를 거치고 적당히 배합 제조한 인삼 배합 원료를 발효용 맥아당화액중에 적당량 첨가한 다음 효모류를 접종하고, 발효 숙성 시켜서 제조하는 방법이 기재되어 있으나, 제조공정이 복잡하고 본 발명과는 제조방법이 상이하다.In Korean Patent Application No. Although the method is described, the manufacturing process is complicated and the manufacturing method is different from the present invention.

한국 특허출원 10-1999-0001526(인삼주 제조방법)에는 인삼을 분쇄하여 추출한 인삼즙에 술과 꿀을 믹서하여 제조한 것이 있으나, 단순히 인삼 분쇄물과 술을 혼합한 것으로써 숙성과정이 있는 본 발명과는 제조방법이 상이하고 숙성과정에서 얻어지는 성분의 변화가 없다.Korean Patent Application No. 10-1999-0001526 (Ginseng liquor manufacturing method) has been prepared by mixing the ginseng juice extracted by ginseng juice and honey, but simply by mixing the ground ginseng pulverized with alcohol, the present invention has a ripening process And the production method is different and there is no change of ingredients obtained in the aging process.

본 발명은 인삼사포닌 함량이 높고, 산소 용존량이 많으며, 뒷맛이 부드럽고 개운하며, 숙취가 없으며, 기호성이 좋은 숙성 인삼주와 그 제조방법을 제공하는데 있다.The present invention provides a high ginseng saponin content, a large amount of oxygen dissolved, aftertaste soft and refreshing, there is no hangover, palatability of ripening ginseng wine and its manufacturing method.

도 1은 본 발명의 숙성 인삼주 제조과정도1 is a process chart of ripening ginseng wine of the present invention

본 발명은 숙성 인삼주와 그 제조방법에 관한 것이다.The present invention relates to a aged ginseng wine and a method for producing the same.

본 발명의 숙성 인삼주는, 투명한 유리 용기 또는 폴리카보네이트 통에 수삼을 넣고, 알콜 농도 10 ~ 35 %의 소주를 수삼 1 kg 당 6.0∼6.5 ℓ의 비율로 부은 다음 밀봉하고, 밀봉된 용기를 숙성실 내에 넣어 55 ~ 60 ℃로 온도로 5∼10 일간 1 차 숙성시킨 후, 투명한 용기에 들어있는 인삼주를 일조시간 동안 자연 태양광 하에서 5∼10 일간 2 차 숙성시킨 후, 여과하여 제조한다.Aged ginseng liquor of the present invention, put ginseng in a transparent glass container or polycarbonate barrel, pour 10 ~ 35% alcoholic beverages at a rate of 6.0 ~ 6.5 L per 1 kg of fresh ginseng, then sealed and sealed the container in the aging chamber After primary fermentation at a temperature of 55 to 60 ° C. for 5 to 10 days, the ginseng liquor contained in a transparent container was secondaryly aged for 5 to 10 days under natural sunlight for one hour, and then filtered.

본 발명의 숙성 인삼주 제조방법을 도1을 참조하여 설명한다.The method of producing aged ginseng wine of the present invention will be described with reference to FIG.

제1공정 : 원료 혼합 및 밀봉First step: mixing and sealing raw materials

투명한 유리 용기 또는 생수통용 폴리카보네이트(Polycarbonate, PC) 재질의 투명한 통에 수삼을 넣고, 알콜 농도 10 ~ 35 %의 소주를 수삼 1 kg 당 6.0∼6.5 ℓ의 비율로 부은 다음 밀봉한다.Fresh ginseng is placed in a transparent glass container or a transparent barrel made of polycarbonate (PC) for drinking water. Pour the soju with alcohol concentration of 10-35% at a rate of 6.0-6.5 L per kg of fresh ginseng and seal it.

제2공정 : 1 차 숙성Second Process: Primary Aging

밀봉된 용기를 숙성실 내에 넣는다.The sealed container is placed in the aging chamber.

숙성실 내의 온도를 55∼60 ℃로 하여 5∼10 일간 숙성시킨다.The temperature in the aging chamber is set at 55 to 60 ° C. for 5 to 10 days.

제3공정 : 2 차 숙성3rd process: secondary ripening

1 차 숙성된 인삼주가 들어있는 용기를 일조시간 동안 자연 태양광 하에서 5∼10 일간 2 차 숙성시킨다.The vessel containing the first aged ginseng wine is aged for two to five days under natural sunlight for one to twenty hours.

제4공정 : 여과Fourth Step: Filtration

제3공정에서 2 차 숙성된 인삼주를 여과하여 본 발명의 숙성 인삼주를 제조한다.The aged ginseng wine was secondarily filtered in the third process to prepare the aged ginseng wine of the present invention.

이하 실시예와 비교예 및 실험예를 들어 본 발명을 더욱 자세히 설명하나, 이들이 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Experimental Examples, but these examples do not limit the scope of the present invention.

< 실시예 1 > 숙성 인삼주의 제조Example 1 Preparation of Aged Ginseng Wine

수삼을 선별하여 깨끗하게 세척하였다.Fresh ginseng was selected and washed thoroughly.

폴리카보네이트(Polycarbonate, PC)재질의 투명한 생수용 통에 수삼 2.5 ㎏을 넣은 다음, 알콜 농도 30 % 의 소주 16.2 ℓ를 부은 다음 밀봉하였다.2.5 kg of fresh ginseng was placed in a transparent bottle of polycarbonate (PC) material, and 16.2 liters of alcoholic beverage with 30% alcohol concentration was poured and then sealed.

밀봉된 용기를 인큐베이터 안에 넣고 60 ℃의 온도에서 7 일간 숙성시켰다.The sealed container was placed in an incubator and aged for 7 days at a temperature of 60 ° C.

1 차 숙성된 인삼주 용기를 일조시간 동안 자연 태양광 하에서 다시 7 일간 2 차 숙성시켰다.The primary aged ginseng jug was second aged again for 7 days under natural sunlight for one hour.

2 차 숙성된 인삼주를 여과하여 본 발명의 숙성 인삼주를 제조하였다.Secondly aged ginseng wine was filtered to prepare mature ginseng wine of the present invention.

< 실험예 1 > 1 차 숙성시 온도별 숙성용 용기내의 온도 변화<Experimental Example 1> Temperature change in the aging vessel by temperature during the first aging

수삼을 선별하여 깨끗이 세척하였다.Fresh ginseng was selected and washed thoroughly.

투명한 플라스틱 병을 준비하여 온도계를 꽂을 수 있게 뚜껑에 구멍을 뚫었다.A clear plastic bottle was prepared and a hole was made in the lid to insert the thermometer.

준비한 병에 수삼을 각각 100 g 씩 넣고 알콜 농도 30 % 의 소주를 각각 600 ml 씩 부은 다음, 온도계를 꽂은 뚜껑을 닫아 밀봉하였다.100 g each of fresh ginseng was poured into the prepared bottle, and 600 ml of alcoholic beverages with 30% alcohol concentration were poured, respectively, and the lid was sealed with a thermometer.

밀봉한 용기를 각각의 인큐베이터에 넣었다.Sealed containers were placed in each incubator.

각 인큐베이터 내의 온도를 35 ℃, 45 ℃, 55 ℃, 60 ℃ 로 서로 달리하여, 숙성시키며, 숙성 용기 내부의 온도를 측정하여 그 결과를 표 1 에 나타냈다.The temperatures in each incubator were aged at 35 ° C., 45 ° C., 55 ° C., and 60 ° C., and aged.

<표 1> 인큐베이터 온도별 숙성용기 내부의 온도 변화<Table 1> Temperature Changes in Aging Vessels by Incubator Temperature

단위 : ℃Unit: ℃

구 분division 인큐베이터내부 온도Temperature inside incubator 숙성용기 내부온도Temperature of Aging Vessel 1일차Day 1 2일차Day 2 3일차Day 3 4일차Day 4 5일차Day 5 6일차Day 6 7일차Day 7 10일차Day 10 실험군 1Experiment group 1 35 ℃35 ℃ 3434 3535 3535 3636 3636 3535 3535 3535 실험군 2Experiment group 2 45 ℃45 ℃ 4545 4545 4646 4848 4646 4646 4545 4545 실험군 3Experiment group 3 55 ℃55 ℃ 6060 6262 6565 6767 6666 6262 6060 6060 실험군 4Experimental Group 4 60 ℃60 ℃ 6363 6565 6767 6969 6868 6565 6363 6363

인큐베이터 내부 온도 35 ℃ 와 45 ℃인 실험군 1과 실험군 2에서는 인큐베이터 내부 온도와 숙성용기 내부 온도와의 차이가 1 ~ 3 ℃로 작았다.In Experimental Group 1 and Experimental Group 2, which were 35 ℃ and 45 ℃ incubator temperature, the difference between the incubator temperature and the temperature of the aging vessel was small as 1 ~ 3 ℃.

그러나, 인큐베이터 내부 온도가 55 ℃인 실험군 3에서는 숙성용기 내부의 온도가 67 ℃까지 상승하는 등 12 ℃의 큰 차이를 보였고, 인큐베이터 내부 온도가 60 ℃인 실험군 4에서는 숙성용기 내부의 온도가 69 ℃까지 상승하는 등 9 ℃의 큰 차이를 보였다.However, in experimental group 3 with an incubator temperature of 55 ° C., the temperature inside the aging vessel increased to 67 ° C., while the experimental group 4 with an incubator temperature of 60 ° C. showed a large difference of 69 ° C. There was a big difference of 9 ℃ as rising up.

또한, 실험군 3과 실험군 4에서 숙성 3 ~ 5일차에 숙성용기 의 내부온도가 가장 높은 수치를 나타냈다.In addition, the experimental groups 3 and 4 showed the highest internal temperature of the aging vessel on the 3rd to 5th day of aging.

< 실험예 2 > 산소의 추가 용해량 비교 조사Experimental Example 2 Comparative Investigation of Additional Dissolution of Oxygen

산소를 추가로 더 용해할 수 있는 량을 비교 조사하였다.The amount of further dissolved oxygen was compared and investigated.

시중에서 판매되고 있는 알콜 농도 25 %의 소주와, 증류수 및 실시예 1에서 제조한 본 발명 숙성 인삼주의 산소 추가 용해량을 조사 비교하였다.The amount of oxygen dissolved in distilled water and the aged ginseng of the present invention prepared in Example 1 was investigated and compared with the soju with a alcohol concentration of 25%.

소주 100 ml, 증류수 ml, 숙성 인삼주 100 ml를 각각의 용기에 넣었다.100 ml of soju, ml of distilled water, and 100 ml of aged ginseng were put in each container.

5기압의 산소를 불어넣어 각각의 산소 추가 용해량을 조사하여 그 결과를표 2에 나타냈다.5 atm of oxygen was blown to investigate the amount of dissolved oxygen, and the results are shown in Table 2.

<표 2> 산소 추가 용해량(pO2) 조사결과<Table 2> Result of additional dissolved oxygen (pO 2 )

추가용해량(mmHg)Additional Melt Amount (mmHg) 소 주Soju 163.4163.4 증 류 수Distilled water 178.5178.5 숙성인삼주Aged ginseng wine 95.195.1

표 2의 결과와 같이, 숙성 인삼주의 산소 추가 용해량이 소주의 58 % 에 불과하므로, 숙성 인삼주 내에 산소가 이미 상당량 더 많이 녹아 있음을 알 수 있다.As shown in the results of Table 2, since the dissolved oxygen content of aged ginseng wine is only 58% of the soju, it can be seen that a significant amount of oxygen already dissolved in the aged ginseng wine.

< 실험예 3 > 숙성 인삼주와 미숙성 인삼주의 인삼사포닌 함량 비교Experimental Example 3 Comparison of Ginseng Saponin Contents in Aged and Immature Ginseng Wines

실시예 1에서 제조한 본 발명의 숙성 인삼주와, 시중에서 판매되고 있는 일반 침출 미숙성 인삼주의 인삼사포닌 함량을 HPLC로 분석하여 그 결과를 표 3에 나타냈다.The ginseng saponin content of the aged ginseng strain of the present invention prepared in Example 1 and the general leached ginseng strain commercially available was analyzed by HPLC, and the results are shown in Table 3.

<표 3> 숙성 인삼주와 미숙성 인삼주의 인삼사포닌 함량<Table 3> Contents of Ginseng Saponin in Aged and Immature Ginseng Wine

단위 : mg/gUnit: mg / g

구분division Rg1Rg1 RfRf ReRe RdRd RcRc Rb2Rb2 Rb 1Rb 1 총합total PD/PTPD / PT 숙성인삼주Aged ginseng wine 12.412.4 5.15.1 24.424.4 15.515.5 20.720.7 17.117.1 28.428.4 123.6123.6 0.510.51 미숙성인삼주Immature Ginseng Wine 9.99.9 1.81.8 20.220.2 5.35.3 16.416.4 15.315.3 28.328.3 97.297.2 0.490.49

PT : Rg1+Rf+Re , PD :Rd+Rc+Rb2+Rb1PT: Rg1 + Rf + Re, PD: Rd + Rc + Rb2 + Rb1

본 발명 숙성 인삼주의 인삼 사포닌 함량은 123.6 으로, 미숙성 인삼주의 97.2 의 127 % 나 되었다.The ginseng saponin content of the aged ginseng strain of the present invention was 123.6, which was 127% of 97.2 of immature ginseng strain.

PD/PT 의 비율 또한, 0.51 대 0.49 로 본 발명의 숙성 인삼주에서 높았다.The ratio of PD / PT was also 0.51 to 0.49, which was high in the aged ginseng strain of the present invention.

< 실험예 4 > 숙성 인삼주의 관능검사Experimental Example 4 Sensory Test of Aged Ginseng Wine

실시예 1에서 제조한 숙성 인삼주와, 시중에서 판매되고 있는 일반 침출 미숙성 인삼주에 대한 색, 맛, 향에 대한 관능검사를 하였다.Sensory test was conducted on the color, taste and aroma of the aged ginseng wine prepared in Example 1 and the general leached ginseng wine commercially available.

관능검사는 20 ~ 50 대 성인 남녀를 각 연령대 별로 5 명씩 20 명으로 하였고, 9 점 평점법을 사용하여 실시하여 그 결과를 표 4에 나타냈다.The sensory test was performed by 20 adults in their 20's and 50's and 5 in each age group. The results were shown in Table 4 using a 9-point grading method.

<표 4> 숙성인삼주와 미숙성인삼주의 관능검사표<Table 4> Sensory Test Tables of Ripe Ginseng and Immature Ginseng

구분division 색color 맛flavor 향incense 종합Synthesis 숙성인삼주Aged ginseng wine 7.47.4 7.87.8 9.09.0 8.08.0 미숙성인삼주Immature Ginseng Wine 7.17.1 7.37.3 7.97.9 7.47.4

*관능검사수치 : 9(아주좋음) ~ 0(아주나쁨)* Sensory test value: 9 (very good) ~ 0 (very bad)

표 5와 같이, 본 발명의 숙성 인삼주가 일반 미숙성 인삼주보다 색, 맛, 향이 우수하여 기호성이 좋음을 알 수 있다.As shown in Table 5, the aged ginseng wine of the present invention is better in color, taste, flavor than the general immature ginseng wine and palatability.

본 발명에 의해, 인삼사포닌 함량이 높고, 산소 용존량이 많으며, 뒷맛이 부드럽고 개운하며, 숙취가 없으며, 기호성이 좋은 숙성 인삼주와 그 제조방법이 제공된다.According to the present invention, the ginseng saponin content is high, the oxygen dissolved amount is high, the aftertaste is soft and refreshing, there is no hangover, the palatability of aged ginseng wine and its manufacturing method are provided.

Claims (2)

인삼주를 제조하는 방법에 있어서,In the method of manufacturing ginseng wine, 투명한 유리 용기 또는 폴리카보네이트 통에 수삼을 넣고, 알콜 농도 10 ~ 35 %의 소주를 수삼 1 kg 당 6.0 ~ 6.5 ℓ의 비율로 부은 다음 밀봉하고, 밀봉된 용기를 숙성실 내에 넣어 55 ~ 60 ℃ 의 온도로 5 ~ 10 일간 1차 숙성시킨 후, 투명한 용기에 들어있는 인삼주를 일조시간 동안 자연 태양광 하에서 5 ~ 10 일간 2차 숙성시킨 후, 여과하여 제조하는 것이 특징인,Put ginseng into a transparent glass container or polycarbonate bucket, pour soju with alcohol concentration of 10-35% at a rate of 6.0-6.5 L per kg of fresh ginseng, seal it, and put the sealed container into a maturing chamber at a temperature of 55-60 ° C. After primary aging for 5 to 10 days, ginseng wine contained in a transparent container for 2 to 5 days for 10 days under natural sunlight for sunshine hours, characterized in that the manufacturing by filtration, 숙성 인삼주를 제조하는 방법.How to prepare aged ginseng wine. 제1항의 방법에 의해 제조된 숙성 인삼주.Aged ginseng wine prepared by the method of claim 1.
KR10-2001-0060213A 2001-09-27 2001-09-27 The matured ginseng liquor and the preparation method of thereof KR100444705B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2001-0060213A KR100444705B1 (en) 2001-09-27 2001-09-27 The matured ginseng liquor and the preparation method of thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2001-0060213A KR100444705B1 (en) 2001-09-27 2001-09-27 The matured ginseng liquor and the preparation method of thereof

Publications (2)

Publication Number Publication Date
KR20030028208A KR20030028208A (en) 2003-04-08
KR100444705B1 true KR100444705B1 (en) 2004-08-18

Family

ID=29562640

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2001-0060213A KR100444705B1 (en) 2001-09-27 2001-09-27 The matured ginseng liquor and the preparation method of thereof

Country Status (1)

Country Link
KR (1) KR100444705B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011115337A1 (en) * 2010-03-17 2011-09-22 심상국 Soju using whole ginseng

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100781743B1 (en) * 2005-07-19 2007-12-04 황진찬 Method of production of ripen liquid ginseng composition and the composition using the same
KR100791610B1 (en) * 2005-07-19 2008-01-03 황진찬 Method of production of ripen ginseng composition of tour steps and the composition using the same
CN104232458A (en) * 2014-09-30 2014-12-24 穆贵江 Technology for filtering out heavy metal in liquor through basking of sun
KR102529587B1 (en) 2020-08-31 2023-05-09 주식회사 한국인삼공사 Method for Preparing Fermented Alcohol Beverage Using Non-saponin Derived From Ginseng

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR830000388A (en) * 1982-05-28 1983-03-30 가기류우 사부로오 Attachment device
JPS59143579A (en) * 1983-02-07 1984-08-17 Taiyo Hakko Kk Ginseng liquor containing royal jelly for medical use
KR0163239B1 (en) * 1995-10-20 1998-11-16 안용근 Method for preparing ginseng fermented liquor by using the yeast
KR20000051221A (en) * 1999-01-14 2000-08-16 김선희 A ginseng liquor making method
JP2001178438A (en) * 1999-12-17 2001-07-03 Ob Beer Co Ltd Method for producing ginseng beer
KR20010068828A (en) * 2000-01-10 2001-07-23 김태숙 Method of producing folk alcoholic drink
KR20010104597A (en) * 2000-05-15 2001-11-26 김범기 Manufacturing method of ginseng wine containing pure gold flakes
KR101086426B1 (en) * 2007-01-23 2011-11-23 삼성전자주식회사 Apparatus and method for controlling the timing of data transition of serial data line in I2C controller

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR830000388A (en) * 1982-05-28 1983-03-30 가기류우 사부로오 Attachment device
JPS59143579A (en) * 1983-02-07 1984-08-17 Taiyo Hakko Kk Ginseng liquor containing royal jelly for medical use
KR0163239B1 (en) * 1995-10-20 1998-11-16 안용근 Method for preparing ginseng fermented liquor by using the yeast
KR20000051221A (en) * 1999-01-14 2000-08-16 김선희 A ginseng liquor making method
JP2001178438A (en) * 1999-12-17 2001-07-03 Ob Beer Co Ltd Method for producing ginseng beer
KR20010068828A (en) * 2000-01-10 2001-07-23 김태숙 Method of producing folk alcoholic drink
KR20010104597A (en) * 2000-05-15 2001-11-26 김범기 Manufacturing method of ginseng wine containing pure gold flakes
KR101086426B1 (en) * 2007-01-23 2011-11-23 삼성전자주식회사 Apparatus and method for controlling the timing of data transition of serial data line in I2C controller

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
NAVER 백과사전참고 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011115337A1 (en) * 2010-03-17 2011-09-22 심상국 Soju using whole ginseng

Also Published As

Publication number Publication date
KR20030028208A (en) 2003-04-08

Similar Documents

Publication Publication Date Title
CN103232924B (en) Red composite persimmon fruit wine and preparation method thereof
CN103468460A (en) Sweet grape wine and brewing technology thereof
CN106987490B (en) Brewing method and application of fresh rose pink wine
EP2128240B1 (en) Tomato juice-containing alcoholic beverage and method for producing the same
JP2012228193A (en) Alcohol beverage comprising fruit-juice-containing stored undiluted alcohol
CN1159429C (en) Process for brewing persimmon wine
CN104611166A (en) Production method for Osmanthus fragrans Lour wine
KR100444705B1 (en) The matured ginseng liquor and the preparation method of thereof
KR100874717B1 (en) Mixed Error Campbell Wines
CN103103049A (en) Mulberry brandy and process thereof
CN106867844A (en) Calophyllum inophyllum liquor production process
US20050208194A1 (en) Method for producing a beverage syrup and a refreshing beverage prepared from said syrup
CN107236632B (en) Preparation method of low-alcohol semi-sweet wine for small-flavor children
CN104371870A (en) Five fruit mixed brewed dry red wine and manufacturing method thereof
JPH08107778A (en) Production of pine needle extract beverage
JPH0838152A (en) Production of fruit wine
CN105925403B (en) A kind of red production method with the compound ligueur of family too grape of north ice
KR20050092155A (en) The preperation method of mulberrry liquor
RU2431659C1 (en) Sparkling rose wine production method
CN115261164B (en) Production method of traditional-method flavored sparkling wine
KR20040035612A (en) Method of ripe wild ginseng wine for make use of wild ginseng root cultivated
RU2156794C1 (en) Method of fruit wine production
RU2717411C1 (en) Liqueur
RU2123042C1 (en) Method of producing bitter liquor &#34;yarilo&#34;
KR20120073024A (en) A sparkling wine using the yuza and method of making the same

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20100831

Year of fee payment: 7

LAPS Lapse due to unpaid annual fee