KR102355029B1 - Manufacturing method of Raw Rice Wine using Cultivated Wild Ginseng - Google Patents
Manufacturing method of Raw Rice Wine using Cultivated Wild Ginseng Download PDFInfo
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Abstract
본 발명은 산양산삼을 이용한 탁주의 제조방법에 관한 것으로, 멥쌀을 8~9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100~105℃의 물에 투입한 후에 30~40분 동안 가열하여 죽을 제조하는 단계(단계 1); 밀을 이용하여 누룩을 제조하는 단계(단계 2); 상기 죽 100중량부에 상기 누룩 100~120중량부, 산양산삼 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계(단계 3); 도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계(단계 4); 상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 7~8일 동안 1차 발효하는 단계(단계 5); 상기 1차 발효물을 7~12℃에서 7~8일 동안 2차 발효하는 단계(단계 6); 및 상기 2차 발효물 10~12℃에서 2~3일 동안 숙성하는 단계(단계 7); 를 포함하는 것을 기술적 특징으로 하며, 산양산삼의 영양성분을 섭취할 수 있으며, 맛이 부드러워 목넘김이 좋으며, 숙취 해소 효과가 우수한 장점이 있다. The present invention relates to a method for manufacturing takju using wild ginseng, which is called by immersing non-glutinous rice in green vinegar water for 8 to 9 hours, crushing the soaked spicy rice and putting it in water at 100 to 105 ℃, then heating for 30 to 40 minutes to prepare a porridge (step 1); Using wheat to prepare yeast (step 2); 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of wild ginseng and 1,500 to 1,600 parts by weight of purified bioceramic stone water are mixed with 100 parts by weight of the porridge, and then fermented at 13 to 15° C. step (step 3); Soaked by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer and steaming to prepare godubap (step 4); Mixing 80 to 90 parts by weight of the godubap to 100 parts by weight of the base wine and putting it in a fermentation vessel, followed by primary fermentation at 13 to 15° C. for 7 to 8 days (step 5); Secondary fermentation of the primary fermented product at 7 to 12° C. for 7 to 8 days (step 6); and aging the secondary fermented product at 10 to 12° C. for 2-3 days (step 7); It is a technical feature to include, and it is possible to ingest the nutritional components of wild wild ginseng, has a soft taste, good swallowing, and has excellent hangover relieving effects.
Description
본 발명은 산양산삼을 이용한 탁주의 제조방법에 관한 것으로, 보다 상세하게는 산양산삼의 영양성분을 섭취할 수 있으며 맛이 부드러워 목넘김이 좋으며, 숙취 해소 효과가 우수한, 산양산삼을 이용한 탁주의 제조방법에 관한 것이다.The present invention relates to a method for producing takju using wild ginseng, and more specifically, to a method for manufacturing takju using wild ginseng, which can ingest the nutritional components of wild ginseng, has a soft taste, is good for swallowing, and has an excellent hangover relieving effect. is about
일반적으로 탁주(막걸리라고도 한다)는 우리나라의 재래주로서 오래 전부터 양조되어 왔으며, 일반서민들이 많이 마시며 풍류를 즐겼던 우리나라 고유의 술이다. 좋은 탁주는 감미, 고미, 삽미, 산미 및 신미의 오미와 더불어 감칠맛과 청량미가 있는데, 특히 청량미는 갈증과 배고픔을 잊게 하는 효과가 있다.In general, takju (also called makgeolli) is a traditional Korean alcoholic beverage that has been brewed for a long time and is a unique Korean alcoholic beverage that ordinary people drank and enjoyed. A good takju has savory taste and refreshing taste along with the sweet taste, bitter taste, sapmi, acidity, and sour taste.
최근 국내외적인 탁주 붐에 힘입어 탁주 소비량은 증가하는 추세이며, 이와 같은 증가세는 향후 지속될 것으로 전망된다. 맥주, 소주 및 수입주류에 밀려 오랜 세월 동안 소비자의 외면을 받던 탁주가 우리나라의 대표적인 전통주로서 자리매김하고 있는 것이다.Thanks to the recent domestic and international takju boom, the consumption of takju is increasing, and this increase is expected to continue in the future. Takju, which has been neglected by consumers for a long time because of beer, soju, and imported alcoholic beverages, is establishing itself as Korea's representative traditional liquor.
또한, 국내 잉여 쌀 소비문제가 국가적 관심사로 떠오르는 시점에서 이러한 탁주의 소비는 탁주 소비를 통한 전통주 산업의 육성, 쌀 소비 촉진 및 농촌경제 활성화로 대두되고 있어 그 어느 때보다 국민적 관심을 받고 있다.In addition, at a time when the issue of domestic surplus rice consumption is rising as a national concern, the consumption of takju is receiving national attention more than ever as it is emerging as a way to foster the traditional liquor industry, promote rice consumption, and revitalize the rural economy through takju consumption.
탁주는 여러 가지 실험을 통하여 알려진 바와 같이, 암 예방 효과와, 손상된 간조직의 회복 효과, 갱년기 장애 해소 효과가 있으며, 또한 생효모가 많아 간경화, 지방간의 예방에 효과가 있는 것은 물론이고, 유효 성분으로서 각종 영양분을 풍부하게 함유하고 있다.As known through various experiments, Takju has an effect of preventing cancer, restoring damaged liver tissue, and resolving menopausal disorders. It is rich in various nutrients.
최근에는 이러한 탁주의 영양뿐만 아니라 냄새 및 맛을 개선시키기 위하여 다양한 성분이 막걸리에 첨가되고 있다. 구체적으로 상황버섯, 솔, 인삼 등을 포함하는 탁주가 제조되어 시중에 판매되고 있다.Recently, various ingredients have been added to makgeolli in order to improve the odor and taste as well as the nutrition of the takju. Specifically, Takju containing Sanghwang mushroom, pine needles, ginseng, etc. is manufactured and sold in the market.
대한민국등록특허공보 제10-1312916호(2013.10.01.)에는 산양산삼 막걸리 및 그 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-1312916 (2013.10.01.) discloses a wild ginseng makgeolli and a manufacturing method thereof.
상기 산양산삼 막걸리는 산양산삼 특유의 풍미와 향미를 느낄 수 있는 장점이 있지만 숙취 해소가 미흡한 단점이 있다.The wild ginseng makgeolli has the advantage of being able to feel the unique flavor and flavor of wild ginseng, but it has a disadvantage in that it is insufficient to relieve a hangover.
본 발명의 목적은 산양산삼의 영양성분을 섭취할 수 있으며, 맛이 부드러워 목넘김이 좋으며, 숙취 해소 효과가 우수한, 산양산삼을 이용한 탁주의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing takju using wild ginseng, which can ingest the nutritional components of wild ginseng, has a soft taste, is good to swallow, and has an excellent hangover relieving effect.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 멥쌀을 8~9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100~105℃의 물에 투입한 후에 30~40분 동안 가열하여 죽을 제조하는 단계(단계 1); 밀을 이용하여 누룩을 제조하는 단계(단계 2); 상기 죽 100중량부에 상기 누룩 100~120중량부, 산양산삼 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계(단계 3); 도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계(단계 4); 상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 7~8일 동안 1차 발효하는 단계(단계 5); 상기 1차 발효물을 7~12℃에서 7~8일 동안 2차 발효하는 단계(단계 6); 및 상기 2차 발효물 10~12℃에서 2~3일 동안 숙성하는 단계(단계 7); 를 포함하는, 산양산삼을 이용한 탁주의 제조방법을 제공한다.The present invention comprises the steps of immersing non-glutinous rice in green tea water for 8 to 9 hours and then grinding the soaked sticky rice and putting it in water at 100 to 105 ° C. and heating it for 30 to 40 minutes to prepare a porridge (step 1); Using wheat to prepare yeast (step 2); 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of wild ginseng and 1,500 to 1,600 parts by weight of purified bioceramic stone water are mixed with 100 parts by weight of the porridge, and then fermented at 13 to 15° C. step (step 3); Soaked by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer and steaming to prepare godubap (step 4); Mixing 80 to 90 parts by weight of the godubap to 100 parts by weight of the base wine and putting it in a fermentation vessel, followed by primary fermentation at 13 to 15° C. for 7 to 8 days (step 5); Secondary fermentation of the primary fermented product at 7 to 12° C. for 7 to 8 days (step 6); and aging the secondary fermented product at 10 to 12° C. for 2-3 days (step 7); It provides a method for producing takju using wild ginseng, including a.
상기 단계 1에서, 상기 함초수는 함초 80중량%, 대추 15중량% 및 구기자 5중량%를 혼합한 혼합물 100중량부에 물 1,000중량부를 가하고 100~105℃에서 4~6시간 동안 가열한 후 여과하여 제조한다.In the step 1, the green tea water is filtered after adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube, and 5% by weight of Goji berries, heated at 100 to 105° C. for 4 to 6 hours. to manufacture
상기 단계 2에서, 상기 누룩은 밀 100중량부에 사과추출액 250~300중량부를 혼합하고 반죽하고 성형한 후, 성형물 100중량부에 누룩곰팜이 1~2중량부와 효모 2~3중량부를 접종하고, 26~30℃에서 4~5일 동안 발효시키고, 햇볕에 노출시켜 법제시켜 제조하며, 상기 사과추출액은 광천수 100중량부에 사과 50~60중량부를 넣고 90~95℃에서 1~2시간 동안 가열한 후 여과하여 수득한다.In step 2, the yeast is mixed with 250 to 300 parts by weight of apple extract in 100 parts by weight of wheat, kneaded and molded, and then inoculated with 1 to 2 parts by weight of yeast and 2 to 3 parts by weight of yeast in 100 parts by weight of the molded product , fermented for 4-5 days at 26-30°C, exposed to sunlight, and prepared by law, and the apple extract is prepared by adding 50-60 parts by weight of apples to 100 parts by weight of mineral water and heating at 90-95°C for 1-2 hours. After filtration, it is obtained.
상기 단계 3에서, 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 10~20중량부를 넣고 24~26시간 동안 방치하여 제조하며, 상기 바이오세라믹 스톤은 맥반석 20~30중량%, 견운모 25~35중량% 및 황토 40~50중량%을 포함하는 혼합물을 물에 넣고 혼련한 후 150~200℃의 온도에서 48~72시간 동안 숙성시킨 다음, 700~1200℃의 온도에서 3~8시간 동안 소성시키고, 얻어진 소성체에 1,000~1,250가우스의 자력을 조사하여 제조한다. In step 3, the bioceramic stone purified water is prepared by adding 10 to 20 parts by weight of bioceramic stones to 100 parts by weight of water and leaving them to stand for 24 to 26 hours, and the bioceramic stones are 20 to 30% by weight of elvan, 25 to sericite A mixture containing 35% by weight and 40-50% by weight of loess is put in water and kneaded, aged at a temperature of 150-200°C for 48-72 hours, and then calcined at a temperature of 700-1200°C for 3-8 hours. It is manufactured by irradiating a magnetic force of 1,000 to 1,250 Gauss to the obtained sintered body.
상기 단계 1에서, 멥쌀분말 100중량부에 옥수수분말 1~5중량부 및 고구마분말 1~5중량부를 추가적으로 혼합하며, 상기 단계 5에서, 상기 밑술 100중량부에 구절초 5~10중량부 및 곤드레 1~5중량부를 추가적으로 혼합하며, 상기 단계 6에서,상기 1차 발효물 100중량부에 생강 5~10중량부 및 솔잎 1~5중량부을 추가적으로 혼합하며, 상기 단계 7에서, 상기 2차 발효물 100중량부에 야콘분말 0.01~0.1중량부를 추가적으로 혼합한다.In step 1, 1 to 5 parts by weight of corn powder and 1 to 5 parts by weight of sweet potato powder are additionally mixed with 100 parts by weight of non-glutinous rice powder. 5 to 5 parts by weight are additionally mixed, and in step 6, 5 to 10 parts by weight of ginger and 1 to 5 parts by weight of pine needles are additionally mixed with 100 parts by weight of the primary fermented product, and in step 7, the secondary fermented product 100 Add 0.01 to 0.1 parts by weight of yacon powder to the parts by weight.
본 발명에 따른 산양산삼을 이용한 탁주의 제조방법은 산양산삼의 영양성분을 섭취할 수 있으며, 맛이 부드러워 목넘김이 좋으며, 숙취 해소 효과가 우수한 장점이 있다. The method for producing takju using wild ginseng according to the present invention has the advantages of being able to consume the nutrient components of wild ginseng, having a soft taste, good swallowing, and excellent hangover relieving effect.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 산양산삼을 이용한 탁주의 제조방법을 설명한다.First, a method for manufacturing takju using wild ginseng according to the present invention will be described.
본 발명의 산양산삼을 이용한 탁주의 제조방법은,The manufacturing method of takju using wild ginseng of the present invention,
멥쌀을 8~9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100~105℃의 물에 투입한 후에 30~40분 동안 가열하여 죽을 제조하는 단계(단계 1);Soaked by immersing non-glutinous rice in green tea water for 8 to 9 hours, crushing the soaked sticky rice and putting it in water at 100 to 105 ℃, heating it for 30 to 40 minutes to prepare porridge (step 1);
밀을 이용하여 누룩을 제조하는 단계(단계 2);Using wheat to prepare yeast (step 2);
상기 죽 100중량부에 상기 누룩 100~120중량부, 산양산삼 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계(단계 3);100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of wild ginseng and 1,500 to 1,600 parts by weight of purified bioceramic stone water are mixed with 100 parts by weight of the porridge, and then fermented at 13 to 15° C. step (step 3);
도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계(단계 4);Soaked by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer and steaming to prepare godubap (step 4);
상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 7~8일 동안 1차 발효하는 단계(단계 5);Mixing 80 to 90 parts by weight of the godubap to 100 parts by weight of the base wine and putting it in a fermentation vessel, followed by primary fermentation at 13 to 15° C. for 7 to 8 days (step 5);
상기 1차 발효물을 7~12℃에서 7~8일 동안 2차 발효하는 단계(단계 6); 및Secondary fermentation of the primary fermented product at 7 to 12° C. for 7 to 8 days (step 6); and
상기 2차 발효물 10~12℃에서 2~3일 동안 숙성하는 단계(단계 7); Aging for 2 to 3 days at 10 to 12° C. of the secondary fermented product (step 7);
를 포함한다.includes
상기 단계 1은 멥쌀을 8~9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100~105℃의 물에 투입한 후에 30~40분 동안 가열하여 죽을 제조하는 단계이다. The step 1 is a step of producing porridge by immersing non-glutinous rice in green tea water for 8 to 9 hours and then grinding the soaked sticky rice and putting it in water at 100 to 105 ° C. and heating it for 30 to 40 minutes.
상기 함초수는 함초 80중량%, 대추 15중량% 및 구기자 5중량%를 혼합한 혼합물 100중량부에 물 1,000중량부를 가하고 100~105℃에서 4~6시간 동안 가열한 후 여과하여 제조한다. The glasswort water is prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube and 5% by weight of Goji berries, heating at 100 to 105° C. for 4 to 6 hours, and then filtering.
본 발명에서는 죽 제조시 멥쌀을 물 대신 함초수에 침지함으로써 탁주의 맛을 부드럽게 한 장점이 있다.In the present invention, there is an advantage in that the taste of takju is softened by immersing non-glutinous rice in green tea water instead of water when preparing porridge.
상기 단계 1에서 멥쌀분말 100중량부에 옥수수분말 1~5중량부 및 고구마분말 1~5중량부를 추가적으로 혼합할 수 있다.In step 1, 1 to 5 parts by weight of corn powder and 1 to 5 parts by weight of sweet potato powder may be additionally mixed with 100 parts by weight of non-glutinous rice powder.
상기 옥수수와 고구마분말은 탁주의 맛과 향을 더욱 향상시킬 수 있는 장점이 있다. The corn and sweet potato powder has the advantage of further improving the taste and flavor of Takju.
상기 단계 2는 밀을 이용하여 누룩을 제조하는 단계이다. Step 2 is a step for preparing yeast using wheat.
상기 누룩은 밀 100중량부에 사과추출액 250~300중량부를 혼합하고 반죽하고 성형한 후, 성형물 100중량부에 누룩곰팜이 1~2중량부와 효모 2~3중량부를 접종하고, 26~30℃에서 4~5일 동안 발효시키고, 햇볕에 노출시켜 법제시켜 제조한다. 상기 사과추출액은 광천수 100중량부에 사과 50~60중량부를 넣고 90~95℃에서 1~2시간 동안 가열한 후 여과하여 수득한다.The yeast is mixed with 250-300 parts by weight of apple extract in 100 parts by weight of wheat, kneaded and molded, and then inoculated with 1-2 parts by weight of yeast and 2-3 parts by weight of yeast in 100 parts by weight of the molded product, 26-30 ℃ It is manufactured by fermenting for 4-5 days in a refrigerator and exposing it to sunlight. The apple extract is obtained by adding 50-60 parts by weight of apples to 100 parts by weight of mineral water, heating at 90-95° C. for 1-2 hours, and then filtration.
상기 사과추출액은 탁주의 맛과 향을 더욱 향상시키기 위해 사용한다. The apple extract is used to further improve the taste and flavor of Takju.
상기 단계 3은 상기 죽 100중량부에 상기 누룩 100~120중량부, 산양산삼 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계이다.In step 3, 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of wild ginseng and 1,500 to 1,600 parts by weight of purified bioceramic stone are mixed with 100 parts by weight of the porridge, and then fermented at 13 to 15° C. for 24 to 26 hours. This is the stage of manufacturing the base.
상기 죽 100중량부에 상기 누룩 100중량부 미만 포함하면 밑술 제조시간이 너무 오래 소요되는 문제가 있고, 120중량부 초과되면 누룩의 향이 너무 강하게 되는 문제가 있다.If less than 100 parts by weight of the yeast is included in 100 parts by weight of the porridge, there is a problem that the manufacturing time of basal wine is too long, and when it exceeds 120 parts by weight, there is a problem in that the flavor of the yeast is too strong.
상기 산양산삼은 산삼 종자를 채취하여 깊은 산속에 씨앗 또는 묘를 심어 야생 상태로 재배한 것을 말한다. 한편 산양산삼은 면역기능 피로회복 작용, 심장기능 증진 작용, 간기능 향상, 항암 작용, 당뇨예방, 골다공증 개선 효과 등이 있다고 알려져 있다.The wild ginseng refers to a wild ginseng seed grown in a wild state by planting seeds or seedlings deep in the mountains by collecting wild ginseng seeds. On the other hand, wild ginseng is known to have immune function fatigue recovery, heart function improvement, liver function improvement, anticancer effect, diabetes prevention, osteoporosis improvement, etc.
상기 죽 100중량부에 산양산삼을 5중량부 미만 포함되면 산양산삼의 영양성분이 미흡해지는 문제가 있고, 10중량부 초과 포함되면 맛이 너무 쓰게 되는 문제가 있다.When less than 5 parts by weight of wild ginseng is included in 100 parts by weight of the porridge, there is a problem in that the nutritional components of wild ginseng are insufficient, and when more than 10 parts by weight is included, there is a problem that the taste is too bitter.
상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 10~20중량부를 넣고 24~26시간 동안 방치하여 제조한다.The bioceramic stone purified water is prepared by adding 10 to 20 parts by weight of the bioceramic stone to 100 parts by weight of water and leaving it to stand for 24 to 26 hours.
상기 바이오세라믹 스톤은 맥반석 20~30중량%, 견운모 25~35중량% 및 황토 40~50중량%을 포함하는 혼합물을 물에 넣고 혼련한 후 150~200℃의 온도에서 48~72시간 동안 숙성시킨 다음, 700~1200℃의 온도에서 3~8시간 동안 소성시키고, 얻어진 소성체에 1,000~1,250가우스의 자력을 조사하여 제조한다. The bioceramic stone is a mixture containing 20 to 30% by weight of elvan, 25 to 35% by weight of sericite, and 40 to 50% by weight of loess, mixed with water and aged at a temperature of 150 to 200℃ for 48 to 72 hours. Next, it is sintered at a temperature of 700 to 1200° C. for 3 to 8 hours, and the obtained sintered body is prepared by irradiating a magnetic force of 1,000 to 1,250 gauss.
본 발명은 밑술 제조시 바이오세라믹 스톤 정제수를 사용함으로써 탁주의 맛을 향상시킨 장점이 있다.The present invention has the advantage of improving the taste of takju by using bioceramic stone purified water when preparing malt liquor.
상기 죽에 누룩, 산양산삼 및 자화수를 혼합한 후 13℃ 미만의 온도에서 발효하면 발효시간이 너무 오래 소요되는 문제가 있고, 15℃ 초과의 온도에서 발효하면 탁주를 마신 후 숙취가 발생하는 문제가 있다.After mixing yeast, wild ginseng and magnetized water in the porridge, if fermented at a temperature of less than 13 ℃, there is a problem that the fermentation time takes too long. have.
상기 단계 4는 도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계이다.Step 4 is a step of preparing godubap by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer, and then steaming.
상기 도라지 추출액은 물 100중량부에 도라지 30~50중량부를 넣고 80~90℃에서 5~6시간 동안 가열하여 제조한다. The bellflower extract is prepared by adding 30-50 parts by weight of bellflower to 100 parts by weight of water and heating at 80-90° C. for 5-6 hours.
본 발명은 고두밥 제조시 물 대신 도라지추출액을 사용함으로써 탁주의 향을 향상시킨 장점이 있다.The present invention has the advantage of improving the flavor of takju by using bellflower extract instead of water when preparing godubap.
상기 단계 5는 상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 7~8일 동안 1차 발효하는 단계이다.The step 5 is a step of mixing 80 to 90 parts by weight of the godubap in 100 parts by weight of the base wine, putting it in a fermentation vessel, and then fermenting it for 7-8 days at 13-15 ° C.
상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13℃ 미만의 온도에서 발효하면 발효속도가 너무 늦어지는 문제가 있고, 15℃ 초과의 온도에서 발효하면 숙취가 발생하는 문제가 있다.If 80 to 90 parts by weight of the godubap is mixed with 100 parts by weight of the base wine and put in a fermentation container and then fermented at a temperature of less than 13 ℃, there is a problem that the fermentation rate is too slow, and if fermented at a temperature of more than 15 ℃, a hangover occurs there is a problem.
상기 밑술 100중량부에 구절초 5~10중량부 및 곤드레 1~5중량부를 추가적으로 혼합할 수 있다. 5 to 10 parts by weight of Gujeolcho and 1 to 5 parts by weight of Gondre may be additionally mixed with 100 parts by weight of the basal.
상기 구절초는 국화과에 속하는 다년생 초본식물로 구일초, 선모초 또는 들국화라고도 불린다. 구절초라는 이름은 아홉 번 꺾이는 풀, 또는 음력 9월 9일에 꺾는 풀이라는 뜻에서 유래하였으며, 학명은 Chrysanthemum zawadskii var. latilobum KITAMURA.이다. 다자란 경우 높이는 40 내지 50㎝ 내외로 땅 속 줄기가 옆으로 길게 뻗으면서 번식한다. 꽃은 9∼11월에 담홍색 또는 백색으로 피며, 가지 끝에 여러 개의 꽃이 꽃대 끝에 모여서 난다. 높은 지대의 능선에서 군락을 형성하여 자라지만, 들에서도 흔히 자라며 우리나라에는 전국적으로 분포되어 있다. 구절초는 모양이 아름다워 관상용으로 가치가 높으며, 재배도 가능하다. 구절초는 단맛과 쓴맛이 나는데, 예로부터 한방에서는 몸을 따뜻하게 보호하여 혈액순환에 효과가 있다고 알려져 있으며, 월경불순, 냉증, 불임 등의 부인병; 기침, 가래, 폐렴 등의 호홉기 질환; 소화불량, 설사 등의 위장질환; 및 두통, 치통 및 신경통 등에 효과가 있고, 다이어트와 동맥경화에도 효과가 있다고 알려져 있다. 또한, 구절초의 꽃과 줄기 등을 건조하여 베개 속에 넣고 자면 구절초의 방향효과로 인하여 잠이 잘 오며 탈모방지에도 효과가 있다고 알려져 있다.The Gujeolcho is a perennial herbaceous plant belonging to the Asteraceae family and is also called Guilcho, Seonmocho or Wild chrysanthemum. The name Gujeolcho comes from the meaning of the grass that is cut nine times or the grass that is cut on the 9th day of the lunar calendar, and its scientific name is Chrysanthemum zawadskii var. latilobum KITAMURA. When fully grown, the height is about 40 to 50 cm, and it reproduces as the underground stem extends long sideways. The flowers bloom in September-November in pink or white, and several flowers are gathered at the tip of the stalk. It grows in clusters on the ridges of high elevations, but it is also commonly grown in fields and is distributed nationwide in Korea. Gujeolcho is highly valued as an ornamental due to its beautiful shape, and can also be cultivated. Gujeolcho has a sweet and bitter taste, and has been known to be effective in blood circulation by keeping the body warm in oriental medicine since ancient times. respiratory diseases such as cough, sputum, and pneumonia; gastrointestinal diseases such as indigestion and diarrhea; and headache, toothache and neuralgia, etc., and is known to be effective in diet and arteriosclerosis. In addition, it is known that when you sleep with dried flowers and stems of Gujeolcho and put it in a pillow, you can sleep better and prevent hair loss due to the aromatic effect of Gujeolcho.
상기 곤드레는 국화과에 속하는 다년생 초본으로 높이 약 1m이고, 뿌리가 곧으며 가지가 사방으로 퍼져 있다. 상기 곤드레는 단백질, 탄수화물, 지방, 무기질 및 비타민 성분이 함유되어 있고, 항산화 효과, 항암 효과, 항염 효과 및 간 보호 효과가 있는 것으로 알려져있다.The gondree is a perennial herb belonging to the Asteraceae family, about 1 m in height, and has straight roots and branches spread in all directions. The gondree contains protein, carbohydrate, fat, minerals and vitamins, and is known to have an antioxidant effect, an anticancer effect, an anti-inflammatory effect, and a liver protection effect.
본 발명은 밑술에 구절초 및 곤드레를 혼합함으로써 탁주의 맛과 향을 더욱 향상시킬 수 있다.The present invention can further improve the taste and flavor of takju by mixing gujeolcho and gondree with mulsul.
상기 단계 6은 상기 1차 발효물을 7~12℃에서 7~8일 동안 2차 발효하는 단계이다. Step 6 is a step of secondary fermentation of the primary fermented product at 7 to 12° C. for 7 to 8 days.
본 발명은 상기 1차 발효물을 7~12℃에서 7~8일 동안 2차 발효함으로써 탁주의 숙취 감소 효과를 더욱 향상시킬 수 있는 장점이 있다.The present invention has the advantage of being able to further improve the effect of reducing the hangover of takju by secondary fermentation of the primary fermented product at 7 to 12° C. for 7 to 8 days.
상기 1차 발효물 100중량부에 생강 5~10중량부 및 솔잎 1~5중량부을 추가적으로 혼합할 수 있다.5 to 10 parts by weight of ginger and 1 to 5 parts by weight of pine needles may be additionally mixed in 100 parts by weight of the primary fermented product.
상기 1차 발효물에 생강 및 솔잎을 첨가함으로써 탁주의 맛과 향을 더욱 향상시킬 수 있다.By adding ginger and pine needles to the primary fermented product, the taste and flavor of Takju can be further improved.
상기 생강(Zingiber officinale)은 외떡잎식물 생강목 생강과의 여러해살이풀로서 동남아시아가 원산지이고 채소로 재배한다. 뿌리줄기는 옆으로 자라고 다육질이며 덩어리 모양이고 황색이며 매운맛과 향긋한 냄새가 있다. 고려시대 이전부터 재배했으리라 추정되고, 고려시대 문헌인《향약구급방》에는 약용 식물로 기록돼 있다. 뿌리줄기는 말려 갈아서 빵·과자·카레·소스·피클 등에 향신료로 사용하고, 껍질을 벗기고 끓인 후 시럽에 넣어 절이기도 하며 생강차와 생강주 등을 만들기도 한다. 한방에서는 뿌리줄기 말린 것을 건강(乾薑)이라는 약재로 쓰는데, 소화불량·구토·설사에 효과가 있고, 혈액 순환을 촉진하며, 항염증과 진통 효과가 있다.The ginger ( Zingiber officinale ) is a monocotyledonous plant, as a perennial herb of the Ginger family, is native to Southeast Asia and is cultivated as a vegetable. The rhizome grows sideways and is fleshy, lumpy, yellow, and has a pungent taste and a fragrant smell. It is presumed that it was cultivated before the Goryeo period, and it is recorded as a medicinal plant in the Goryeo period document 《Hyangyak Gugugubang》. The rhizomes are dried and ground to be used as spices in bread, cookies, curry, sauce, and pickles. In oriental medicine, dried rhizomes are used as medicines for health.
상기 소나무(Pinus densiflora Seibold et Zuccarini)는 우리나라 전국의 산에 야생하고 있는 상록침엽교목으로, 주로 내륙지방에 많이 자라는 적송(육송)이 주를 이루며, 잣나무, 리기다소나무, 곰솔(해송), 백송 등이 있다. 소나무의 잎인 솔잎은 예로부터 한방 또는 민간 요법의 약용이나 건강식품으로 이용되고 있다. 동의보감에 의하면 솔잎은 위장병, 중풍, 고혈압, 신경통, 천식 등에 치료 효과가 있다고 알려져 있다. 솔잎의 이러한 약리작용은 솔잎에 함유되어 있는 정유 성분, 단백질, 비타민 A, 비타민 C, 비타민 K, 비타민 P(루틴), 인, 철분, 효소, 탄닌, 엽록소, 고미성 물질, 플라보노이드 등의 기능성 물질에 의해 이루어진다. 특히 비타민 P(루틴)는 혈액순환을 촉진하고 고혈압과 노화를 방지하는 데 탁월한 효과가 있다. 또한 솔잎의 휘발성 정유는 살림욕시 피로를 해소시켜 주는 역할을 한다.The pine (Pinus densiflora Seibold et Zuccarini) is an evergreen coniferous tree that is wild in the mountains of Korea, mainly red pine (land pine), which grows a lot in inland regions, pine pine, Rigida pine, gom pine (sea pine), white pine, etc. There is this. Pine needles, the leaves of pine trees, have been used for medicinal or health food in oriental medicine or folk remedies since ancient times. According to Donguibogam, pine needles are known to be effective in treating gastrointestinal diseases, stroke, hypertension, neuralgia, and asthma. These pharmacological actions of pine needles are functional substances such as essential oil, protein, vitamin A, vitamin C, vitamin K, vitamin P (rutin), phosphorus, iron, enzymes, tannins, chlorophyll, bitter substances, and flavonoids contained in pine needles. made by In particular, vitamin P (rutin) has an excellent effect in promoting blood circulation and preventing high blood pressure and aging. In addition, the volatile essential oil of pine needles plays a role in relieving fatigue during household bathing.
상기 단계 7은 상기 2차 발효물 10~12℃에서 2~3일 동안 숙성하여 알콜 함유량 12도의 산양산삼을 이용한 탁주를 제조하는 단계이다. Step 7 is a step of preparing takju using wild ginseng with an alcohol content of 12 by aging the secondary fermented product at 10 to 12° C. for 2-3 days.
상기 2차 발효물 100중량부에 야콘분말 0.01~0.1중량부를 추가적으로 혼합할 수 있다.0.01 to 0.1 parts by weight of yacon powder may be additionally mixed with 100 parts by weight of the secondary fermented product.
상기 야콘(Yacon; Polymnia sonchifolia)은 베타카로틴, 칼슘, 탄수화물 등 14가지 필수 영양소를 함유하고 무게의 약 10%에 해당하는 올리고당을 함유하고 있는데 이는 올리고당을 풍부하게 함유한 것으로 알려진 양파의 올리고당 함유량에 비해 3배 이상에 해당하는 수치로서, 특히, 뿌리(괴근)에 올리고당이 많이 함유되어 있으며, 그 중에서도 요즈음 많은 관심을 받고 있는 프락토 올리고당(fructo-oligo)이 다량 함유되어 있다.The yacon ( Polymnia sonchifolia ) contains 14 essential nutrients such as beta-carotene, calcium, and carbohydrates, and contains oligosaccharides corresponding to about 10% of the weight, which is based on the oligosaccharide content of onions, which is known to contain oligosaccharides abundantly. As a value that is three times higher than that, in particular, the root (root) contains a lot of oligosaccharides, and among them, fructo-oligo, which is receiving much attention these days, contains a large amount.
본 발명에 따른 산양산삼을 이용한 탁주는 산양산삼의 영양성분을 섭취할 수 있으며, 맛이 부드러워 목넘김이 좋으며, 숙취 해소 효과가 우수한 장점이 있다. Takju using wild ginseng according to the present invention has the advantages of ingestion of the nutritional components of wild ginseng, soft taste, good swallowing, and excellent hangover relieving effect.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.
멥쌀을 9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100℃의 물에 투입한 후에 30분 동안 가열하여 죽을 제조하였다. 상기 함초수는 함초 80중량%, 대추 15중량% 및 구기자 5중량%를 혼합한 혼합물 100중량부에 물 1,000중량부를 가하고 100℃에서 4시간 동안 가열한 후 여과하여 제조하였다. 밀 100중량부에 사과추출액 300중량부를 혼합하고 반죽하고 성형한 후, 성형물 100중량부에 누룩곰팜이 2중량부와 효모 3중량부를 접종하고, 26℃에서 4일 동안 발효시키고, 햇볕에 노출시켜 법제시켜 누룩을 제조하였다. 상기 사과추출액은 광천수 100중량부에 사과 50중량부를 넣고 90℃에서 1시간 동안 가열한 후 여과하여 수득하였다. 상기 죽 100중량부에 상기 누룩 100중량부, 산양산삼 10중량부 및 바이오세라믹 스톤 정제수 1,500중량부를 혼합한 후 13℃에서 24시간 동안 발효하여 밑술을 제조하였다. 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 20중량부를 넣고 24시간 동안 방치하여 제조하였다. 상기 바이오세라믹 스톤은 맥반석 25중량%, 견운모 30중량% 및 황토 45중량%을 포함하는 혼합물을 물에 넣고 혼련한 후 200℃의 온도에서 72시간 동안 숙성시킨 다음, 1200℃의 온도에서 8시간 동안 소성시키고, 얻어진 소성체에 1,000가우스의 자력을 조사하여 제조하였다. 도라지추출액에 찹쌀을 2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하였다. 상기 도라지 추출액은 물 100중량부에 도라지 50중량부를 넣고 90℃에서 6시간 동안 가열하여 제조하였다. 상기 밑술 100중량부에 상기 고두밥 90중량부를 혼합하고 발효용기에 넣은 후 13℃에서 7일 동안 1차 발효하였다. 상기 1차 발효물을 7℃에서 7일 동안 2차 발효하였다. 상기 2차 발효물 10℃에서 2일 동안 숙성하여 알콜 함유량 12도의 산양산삼을 이용한 탁주를 제조하였다. Non-glutinous rice was immersed in green tea water for 9 hours and called, then the soaked sticky rice was crushed and put into water at 100° C., and then heated for 30 minutes to prepare porridge. The green tea water was prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube and 5% by weight of Goji berries, heating at 100° C. for 4 hours, and then filtering. After mixing 300 parts by weight of apple extract in 100 parts by weight of wheat, kneading and molding, 2 parts by weight of yeast palm and 3 parts by weight of yeast are inoculated into 100 parts by weight of the molded product, fermented at 26 ° C. for 4 days, and exposed to the sun. Yeast was prepared by making it legal. The apple extract was obtained by adding 50 parts by weight of apples to 100 parts by weight of mineral water, heating at 90° C. for 1 hour, and then filtration. 100 parts by weight of the yeast, 10 parts by weight of wild ginseng, and 1,500 parts by weight of purified bioceramic stone were mixed with 100 parts by weight of the porridge, and then fermented at 13° C. for 24 hours to prepare a malt liquor. The bioceramic stone purified water was prepared by adding 20 parts by weight of the bioceramic stone to 100 parts by weight of water and leaving it to stand for 24 hours. The bioceramic stone is a mixture containing 25% by weight of elvan stone, 30% by weight of sericite, and 45% by weight of loess, put in water and kneaded, then aged at 200°C for 72 hours, and then at 1200°C for 8 hours After calcination, the obtained calcined body was prepared by irradiating a magnetic force of 1,000 Gauss. Soaked by immersing glutinous rice in the bellflower extract for 2 hours, putting the soaked glutinous rice in a steamer, and then steaming to prepare godubap. The bellflower extract was prepared by adding 50 parts by weight of bellflower to 100 parts by weight of water and heating at 90° C. for 6 hours. After mixing 90 parts by weight of the godubap with 100 parts by weight of the base wine and putting it in a fermentation vessel, it was fermented for 7 days at 13°C. The primary fermentation product was second fermented at 7°C for 7 days. The secondary fermented product was aged at 10° C. for 2 days to prepare takju using wild ginseng with an alcohol content of 12 degrees.
상기 실시예 1에서 상기 멥쌀분말 100중량부에 옥수수분말 5중량부 및 고구마분말 5중량부를 추가적으로 혼합한 것과, 상기 밑술 100중량부에 구절초 10중량부 및 곤드레 5중량부를 추가적으로 혼합한 것과, 상기 1차 발효물 100중량부에 생강 10중량부 및 솔잎 5중량부을 추가적으로 혼합한 것과, 상기 2차 발효물 100중량부에 야콘분말 0.1중량부를 추가적으로 혼합한 것을 제외하고 나머지는 동일하게 하여 알콜 함유량 12도의 산양산삼을 이용한 탁주를 제조하였다.In Example 1, 5 parts by weight of corn powder and 5 parts by weight of sweet potato powder were additionally mixed with 100 parts by weight of the non-glutinous rice powder, and 10 parts by weight of Gujeolcho and 5 parts by weight of Gondre were additionally mixed with 100 parts by weight of the nutmeg; Except for adding 10 parts by weight of ginger and 5 parts by weight of pine needles to 100 parts by weight of the fermented tea, and adding 0.1 parts by weight of yacon powder to 100 parts by weight of the secondary fermented product, the rest was the same as the alcohol content of 12 degrees. Takju was prepared using wild ginseng.
[비교예 1][Comparative Example 1]
생쌀을 수돗물에 깨끗이 세척한 후 경도 150으로 탈염처리된 해양심층수에 3시간 불리고 15분 물빼기 한 다음 이 불린 쌀을 분쇄기에 넣고 분쇄하여 쌀가루 100kg을 준비하였다. 발효탱크에 탈염처리된 해양심층수 150㎏, 조효소제 2㎏, 효모 0.7㎏를 넣고 1차 발효물질을 PH6.0으로 맞추었다. 이후, 상기 1차발효물질이 저장된 발효탱크에 준비된 1차쌀가루 50kg을 넣고 혼합한 후 뚜껑을 닫은 상태에서 교반하면서 1차발효를 완료하였다. 이후, 1차발효를 마친 발효탱크에 2차발효물질을 투입하여 2차발효를 완료하였다. 2차발효 진행 중 저온숙성이 시작된 후 3일이 경과한 후 산양산삼분말 0.7㎏을 투입하였다. 2차발효 후 한외여과기를 이용하여 슬러지를 제거한 다음 이 원액을 제성탱크로 이송시키고 여기에 탈염된 해양심층수를 첨가하여 원액의 알콜 함유량을 7도로 맞춘 다음 이 원액을 저온탱크에 넣고 숙성시켰다. 저온숙성 중 추출된 산양산삼 향기성분 0.15㎏을 저온탱크에 공급하였다.After washing raw rice in tap water, soak it in deep sea water desalted to a hardness of 150 for 3 hours, drain for 15 minutes, and then put the soaked rice in a grinder and grind to prepare 100 kg of rice flour. 150 kg of desalted deep sea water, 2 kg of coenzyme, and 0.7 kg of yeast were put in the fermentation tank, and the primary fermentation material was adjusted to pH 6.0. Thereafter, 50 kg of prepared primary rice flour was added to the fermentation tank in which the primary fermented material was stored, mixed, and the primary fermentation was completed while stirring with the lid closed. Thereafter, the secondary fermentation was completed by adding the secondary fermentation material to the fermentation tank where the primary fermentation had been completed. During the secondary fermentation, 0.7 kg of wild ginseng powder was added after 3 days had elapsed from the start of low-temperature aging. After the secondary fermentation, the sludge was removed using an ultrafilter, and then this undiluted solution was transferred to a sanitizing tank, and desalted deep sea water was added thereto to adjust the alcohol content of the undiluted solution to 7 degrees. 0.15 kg of wild ginseng fragrance ingredient extracted during low-temperature aging was supplied to the low-temperature tank.
[실험예 1][Experimental Example 1]
실시예 1, 2에서 제조한 산양산삼을 이용한 탁주와 비교예 1에서 제조한 산양산삼 막걸리에 대한 맛, 향, 색, 목넘김 및 전체적인 기호도를 애주가인 관능검사 요원 30인으로 5점 척도법으로 평가하고, 그 결과를 표 1에 나타내었다. The taste, aroma, color, swallowing and overall preference for Takju using wild ginseng prepared in Examples 1 and 2 and wild ginseng makgeolli prepared in Comparative Example 1 were evaluated using a 5-point scale method with 30 sensory testers who are alcoholics. , the results are shown in Table 1.
상기 표 1을 통해 알 수 있는 바와 같이, 비교예 1의 산양산삼 막걸리에 비하여 본 발명에 따라 제조된 실시예 1, 2의 산양산삼을 이용한 탁주가 관능검사의 전체적인 항목에서 높은 점수를 나타내고 있다.As can be seen from Table 1, compared to the wild ginseng makgeolli of Comparative Example 1, Takju using wild ginseng of Examples 1 and 2 prepared according to the present invention shows a higher score in the overall sensory test.
[실험예 2][Experimental Example 2]
실시예 1, 2에서 제조한 산양산삼을 이용한 탁주와 비교예 1에서 제조한 산양산삼 막걸리에 대하여 실험예 1의 관능검사요원을 대상으로 숙취 개선 정도에 대하여 5점 척도법으로 하여 측정하였다. 측정한 결과를 평균하여 표 2에 나타내었다. (5점: 숙취가 없다, 1점: 숙취가 심하다)For Takju using wild ginseng prepared in Examples 1 and 2 and wild ginseng makgeolli prepared in Comparative Example 1, the degree of hangover improvement was measured by the sensory tester of Experimental Example 1 on a 5-point scale. The measured results were averaged and shown in Table 2. (5 points: no hangover, 1 point: severe hangover)
상기 표 2를 통해 알 수 있는 바와 같이, 비교예 1의 산양산삼 막걸리에 비하여 실시예 1, 2의 산양산삼을 이용한 탁주가 숙취 개선 정도가 우수한 것을 확인할 수 있다.As can be seen from Table 2, it can be confirmed that Takju using wild ginseng of Examples 1 and 2 is superior to the degree of improvement of hangover compared to the wild ginseng makgeolli of Comparative Example 1.
Claims (5)
산양산삼을 이용한 탁주의 제조방법.
After adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube and 5% by weight of Goji berries, heating at 100° C. for 4 hours, filtration to prepare green tea water, and non-glutinous rice for 9 hours 100 parts by weight of the soaked rice powder, 5 parts by weight of corn powder, and 5 parts by weight of sweet potato powder were put in water at 100° C. and heated for 30 minutes to prepare porridge, and 50 parts by weight of mineral water. After adding parts by weight and heating at 90° C. for 1 hour, filtration to prepare an apple extract, and mixing 300 parts by weight of the apple extract to 100 parts by weight of wheat, kneading and molding, 2 parts by weight of yeast mold in 100 parts by weight of the molded product and 3 parts by weight of yeast, fermented at 26 ° C. for 4 days, exposed to sunlight to prepare yeast, and a mixture containing 25% by weight of elvan stone, 30% by weight of sericite and 45% by weight of loess is put in water After kneading, it is aged at a temperature of 200 ° C. for 72 hours, and then calcined at a temperature of 1200 ° C. for 8 hours. After adding 20 parts by weight of bioceramic stone and leaving it for 24 hours to prepare bioceramic stone purified water, 100 parts by weight of the yeast, 10 parts by weight of wild ginseng and 1,500 parts by weight of the bioceramic stone purified water were mixed with 100 parts by weight of the porridge. Fermented at ℃ for 24 hours to prepare malt liquor, put 50 parts by weight of bellflower in 100 parts by weight of water, heated at 90℃ for 6 hours to prepare a bellflower extract, and immersed glutinous rice in the bellflower extract for 2 hours to call and soak After putting glutinous rice in a steamer, steaming to prepare godubap, mixing 90 parts by weight of godubap, 10 parts by weight of Gujeolcho, and 5 parts by weight of gondree with 100 parts by weight of the base wine, and putting it in a fermentation vessel, first fermented at 13℃ for 7 days and 10 parts by weight of ginger and 5 parts by weight of pine needles in 100 parts by weight of the primary fermented product were secondarily fermented at 7° C. for 7 days, and the secondary fermented product After mixing 0.1 parts by weight of yacon powder with 100 parts by weight, aging at 10° C. for 2 days,
A method of manufacturing Takju using wild ginseng.
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| KR20110116337A (en) * | 2010-04-19 | 2011-10-26 | 샘표식품 주식회사 | Fermented composition using salicornia herbacea nuruk and preparation method of the same |
| KR101312916B1 (en) | 2013-06-11 | 2013-10-01 | 김광희 | Rice wine containing ginseng and method for manufacturing it |
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