KR20070042384A - Process for preparing ginseng vinegar - Google Patents

Process for preparing ginseng vinegar Download PDF

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KR20070042384A
KR20070042384A KR1020050098246A KR20050098246A KR20070042384A KR 20070042384 A KR20070042384 A KR 20070042384A KR 1020050098246 A KR1020050098246 A KR 1020050098246A KR 20050098246 A KR20050098246 A KR 20050098246A KR 20070042384 A KR20070042384 A KR 20070042384A
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ginseng
vinegar
acetic acid
ethanol
fermentation
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허상선
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중부대학교 산학협력단
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/08—Addition of flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/02—Acetobacter

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Abstract

본 발명은 천연원료인 인삼을 주재료로 하는 인삼식초의 제조방법에 관한 것으로 좀더 상세히는 인삼착즙액 또는 인삼추출물과 초산, 에탄올을 혼합, 발효하여 인삼식초를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing ginseng vinegar, the main ingredient of ginseng as a natural raw material, and more specifically, to a method for producing ginseng vinegar by mixing and fermenting ginseng juice or ginseng extract and acetic acid, ethanol.

인삼, 식초, 에탄올 Ginseng, Vinegar, Ethanol

Description

인삼식초의 제조방법{Process for preparing ginseng vinegar}Process for preparing ginseng vinegar

도 1은 인삼착즙액 3% 첨가시 에탄올 첨가에 따른 총 산의 변화를 나타낸 그래프.1 is a graph showing the change in total acid according to the addition of ethanol when ginseng juice solution 3% added.

도 2는 인삼착즙액 5% 첨가시 에탄올 첨가에 따른 총 산의 변화를 나타낸 그래프.Figure 2 is a graph showing the change in total acid according to the addition of ethanol when added 5% ginseng juice.

도 3은 인삼착즙액 7% 첨가시 에탄올 첨가에 따른 총 산의 변화를 나타낸 그래프.Figure 3 is a graph showing the change in total acid with the addition of ethanol when ginseng juice solution 7% added.

도 4는 인삼착즙액 10% 첨가시 에탄올 첨가에 따른 총 산의 변화를 나타낸 그래프.Figure 4 is a graph showing the change in total acid according to the addition of ethanol when ginseng juice solution 10% added.

본 발명은 천연원료인 인삼을 주재료로 하는 인삼식초의 제조방법에 관한 것으로 좀더 상세히는 인삼착즙액 또는 인삼추출물과 초산, 에탄올을 혼합, 발효하여 인삼식초를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing ginseng vinegar, the main ingredient of ginseng as a natural raw material, and more specifically, to a method for producing ginseng vinegar by mixing and fermenting ginseng juice or ginseng extract and acetic acid, ethanol.

인삼은 오가과의 다년초로 한국과 중국을 비롯한 동양에서 오랫동안 보혈강장제로 이용되며, 특히 건강식품과 약용으로 가장 많이 알려진 것은 우리의 고려인삼이다. 즉, 파낙스 진생(Panax ginseng)으로 만병통치약으로 소개된 고려 인삼은 수 천년 전부터 만병통치약의 영약으로 알려져 예부터 우리 조상들은 인삼을 날것으로 씹어 먹거나 꿀에 절여 먹거나 차로 마시는 등 다양한 가공방법을 통하여 인삼을 섭취하여 왔다. Ginseng is a perennial plant of Ogagua, and has been used as a blood tonic for a long time in Korea, China, and the East. Especially, Korean ginseng is the best known as health food and medicinal medicine. In other words, Korean ginseng, introduced as panacea as panax ginseng, is known as a panacea for thousands of years. Has been ingested.

한편, 최근 첨단기술의 개발로 국내외적으로 고려인삼의 약효에 대한 다양한 인삼의 약효소개뿐만 아니라 약효와 관련된 성분의 규명과 특정 단일성분을 분리, 정제하여 약리효능을 입증하는 인삼의 특정성분 강화제품이 많이 상품화되고 지속적인 연구가 수행되고 있다. 하지만 전통적인 인삼 이용방법을 토대로 하여 현대적 가공기술의 도입을 통한 인삼을 원료로 한 다양한 가공제품의 개발은 소비자들에게 새로운 수요를 창출하는데 미흡하고 이로 인해 인삼 산업과 관련된 산업이 정체상태에 있으며 인삼산업에 활력을 불어넣기에 점점 어려운 환경으로 접어들어 가는 실정이다. On the other hand, with the recent development of advanced technology, Ginseng's specific enzymes for the efficacy of Korean ginseng at home and abroad, as well as the identification of ingredients related to the drug's efficacy and the separation and purification of specific single components, have been proven to enhance the specific ingredients of ginseng. This much commercialization and ongoing research is being carried out. However, the development of various processed products made from ginseng based on the traditional method of using ginseng is not enough to create new demand for consumers, which is causing stagnant industries related to ginseng industry. The situation is entering an increasingly difficult environment to revitalize.

따라서 본 발명의 목적은 인삼의 다양한 발효기법을 통한 유효성분의 변화 및 맛과 풍미의 변화를 유도할 수 있는 인삼식초의 제조방법을 제공하는 것이다.Therefore, an object of the present invention is to provide a method for preparing ginseng vinegar that can induce a change in the active ingredient and a change in taste and flavor through various fermentation techniques of ginseng.

또한, 본 발명의 다른 목적은 상기 제조방법에 의한 인삼식초를 제공하는 것 이다.In addition, another object of the present invention to provide a ginseng vinegar by the manufacturing method.

상기 목적을 달성하기 위하여 본 발명자는 일정농도의 인삼착즙액 또는 인삼추출물을 초산발효시켜 인삼의 효능과 향을 함유한 인삼식초를 제조하였다.In order to achieve the above object, the present inventors prepared a ginseng vinegar containing the efficacy and flavor of ginseng by acetic acid fermentation of a certain concentration of ginseng juice or ginseng extract.

본 발명은 선별된 인삼을 착즙 또는 추출하여 인삼착즙액 또는 인삼추출액을 제조하는 단계; 아세토박터 아세티(acetobacter aceti)를 초산균으로 하여 30℃~40℃에서 5~10일간 확대 배양시켜 종초 발효액을 제조하는 단계; 액체배지의 총 부피에 대하여 인삼착즙액 또는 인삼추출물을 3~10%(v/v), 초산 0.5~1.5%(w/v) 및 에탄올 2~4%(w/v)를 첨가하고 상기 종초 발효액을 접종하여 30~40℃에서 100~120rpm으로 진탕 배양하여 초산발효하는 단계; 상기 초산발효가 완료된 발효액은 여과 후 60~100℃에서 10~50분간 살균하는 단계;를 포함하는 것을 특징으로 하는 인삼식초의 제조방법에 관한 것이다.The present invention comprises the steps of extracting the selected ginseng extract or ginseng juice or ginseng extract; Preparing a seed fermentation broth by expanding and culturing 5 to 10 days at 30 ° C. to 40 ° C. using acetobacter aceti as an acetic acid bacterium; Add ginseng juice or ginseng extract to 3 ~ 10% (v / v), 0.5 ~ 1.5% (w / v) acetic acid and 2 ~ 4% (w / v) ethanol to the total volume of liquid medium Inoculating the fermentation broth and shaking the culture at 100 ~ 120rpm shaking 30 ~ 40 ℃ acetic acid fermentation; The fermentation broth complete with acetic acid fermentation is sterilized for 10 to 50 minutes at 60 ~ 100 ℃ after filtration; relates to a method for producing ginseng vinegar comprising a.

또한, 본 발명은 상기 종초 발효액은 아세토박터 아세티(acetobacter aceti)를 글루코스 0.5~1.0%(w/v), 효모 추출물 0.5~1.0%(w/v), 글리세린 1~2%(w/v), MgSO4·7H2O 0.01~0.05%(w/v) 및 에탄올 1~10%(w/v) 및 아세트산 1~2%(w/v)를 포함하는 액체배지에 접종하여 배양하는 것을 특징으로 하는 인삼식초의 제조방법.In addition, the present invention is the fermentation broth of the acetobacter aceti (acetobacter aceti) glucose 0.5 ~ 1.0% (w / v), yeast extract 0.5 ~ 1.0% (w / v), glycerin 1 ~ 2% (w / v ), MgSO 4 · that the culture was inoculated on a liquid medium containing 7H 2 O 0.01 ~ 0.05% ( w / v) and ethanol 1 ~ 10% (w / v ) and acetic acid 1 ~ 2% (w / v ) Method for producing ginseng vinegar characterized in that.

또한, 본 발명은 상기 초산발효 단계의 액체배지는 글루코스 0.1~1.0%(w/v), KH2PO4 1~3%(w/v), C6H5K3OH·H2O 2~4%(w/v), MgSO4·7H2O 1~3%(w/v), NH4NO3 1~3%(w/v), (NH4)2HPO4 1~3v%(w/v), 아세트산 0.5~1.5%(w/v) 및 에탄올 3~8%(w/v)를 포함하는 것을 특징으로 한다.In addition, the present invention is the liquid medium of the acetic acid fermentation step glucose 0.1 ~ 1.0% (w / v), KH 2 PO 4 1 ~ 3% (w / v), C 6 H 5 K 3 OHH 2 O 2 ~ 4% (w / v), MgSO 4 7H 2 O 1-3% (w / v), NH 4 NO 3 1-3% (w / v), (NH 4 ) 2 HPO 4 1-3v% (w / v), acetic acid 0.5 to 1.5% (w / v) and ethanol 3 to 8% (w / v) is characterized in that it comprises.

뿐만 아니라, 본 발명은 종초 발효액은 액체배지 부피기준으로 2~5% 함유하는 것을 특징으로 한다.In addition, the present invention is characterized in that the fermentation broth contains 2 to 5% by volume of liquid medium.

이하, 실시예를 이용하여 본 발명의 구성을 상세히 설명한다. 그러나 본 발명의 범위가 실시예에 한정되는 것은 아니다.Hereinafter, the structure of the present invention will be described in detail by using an embodiment. However, the scope of the present invention is not limited to the examples.

실시예Example 1: 에탄올 첨가에 따른 인삼  1: Ginseng by Ethanol Addition 착즙액의Juice 산도 변화 PH change

본 실시예에서는 4년근 인삼을 착즙한 인삼착즙액을 사용하여 표 1에 나타난 액체배지를 이용하여 인삼 착즙액의 첨가량별 에탄올 첨가량에 따른 각각의 산도 변화를 측정하여 도 1 내지 도 4에 나타내었다. In the present embodiment, using the liquid medium shown in Table 1 using the ginseng juice solution of 4 years old ginseng, the acidity change according to the amount of ethanol added by the addition amount of ginseng juice was measured and shown in Figures 1 to 4 .

초산발효에 이용되는 초산균은 아세토박터 아세티(acetobacter aceti)를 공시균주로 하였으며 초산발효를 위한 종초의 액체배지의 조성을 글루코스 0.5%, ㅎ호모 추출물 0.5%, 글리세린 1.5%, MgSO4·7H2O 0.03%, 에탄올 6%, 아세트산 1.5%로 구성되며 액체배지에 접종한 후 30℃에서 5일간 확대 배양하여 종초를 제조하였다.Acetic acid bacterium used for acetic acid fermentation was acetobacter aceti as a blank strain, and the composition of seed medium for acetic acid fermentation was 0.5% glucose, 0.5% homozygot extract, 1.5% glycerin, MgSO 4 · 7H 2 O It was composed of 0.03%, ethanol 6%, acetic acid 1.5% and inoculated in a liquid medium and then expanded to culture at 30 ℃ for 5 days to prepare a seed.

초산발효를 위하여 표 1의 조성을 갖는 액체배지를 기준으로 하여 인삼착즙 액의 함량을 각각 3%, 5%, 7%, 10%씩 첨가하고 종초를 3% 접종하여 30℃, 120rpm으로 진탕 배양하였다. For acetic acid fermentation, 3%, 5%, 7%, and 10% of ginseng juice were added, respectively, based on the liquid medium having the composition shown in Table 1, and the inoculation was inoculated at 3%, followed by shaking culture at 30 ° C. and 120 rpm. .

그리고, 인삼 착즙액 첨가량 별로 초산발효 기작의 활성도를 높이기 위해 에탄올의 첨가 함량을 3%~7%까지 2%으로 간격으로 하여 진탕배양을 수행하였다.In addition, shaking culture was performed at intervals of 2% up to 3% to 7% of ethanol in order to increase the activity of acetic acid fermentation mechanism by the amount of ginseng juice.

성분 ingredient 농도(%) density(%) Glucose Glucose 0.5 0.5 (NH4)2HPO4 (NH 4 ) 2 HPO 4 2.5 2.5 NH4NO3 NH 4 NO 3 2 2 MgSO4·7H2OMgSO 4 7 H 2 O 2 2 C6H5K3O7·H2O C 6 H 5 K 3 O 7 · H 2 O 3 3 KH2PO4 KH 2 PO 4 2 2 Pantotenic acid Pantotenic acid 0.5 0.5 Acetic acid Acetic acid 1 One Ethanol Ethanol 6 6

도 1 내지 도 4에서 보는 바와 같이 인삼착즙액의 첨가량에 따른 산도의 변화는 인삼 착즙액의 증가함에 따라 총 산의 함량이 증가하는 경향을 띠는 반면 에탄올 첨가량에 따른 변화는 큰 차이가 없는 것으로 나타났다.As shown in Figures 1 to 4, the change in acidity according to the addition amount of ginseng juice tends to increase the total acid content as the ginseng juice increases, while the change according to the amount of ethanol does not change significantly. appear.

일반적으로 시중에 판매되는 시판식초의 pH 및 총 산의 함량은 식초원료에 따라 다소 차이는 있으나 pH의 경우 1.3 내외, 총 산의 함량은 6%이상을 나타내었다. 시판 식초와 비교할 때 pH 3.27, 총 산의 함량은 4.96%로 다소 차이가 있으나 국내 식초 규격은 초산 함량을 4% 이상으로 규정하고 있음을 감안할 때 총 산 값이 다소 낮으나 식초의 규격에 적합한 것을 확인하였다.In general, the pH and total acid content of commercially available vinegar is slightly different depending on the vinegar raw materials, but the pH was about 1.3 and the total acid content was 6% or more. Compared with commercial vinegar, pH 3.27, total acid content is 4.96%, which is somewhat different. However, considering that domestic vinegar standard specifies 4% or more of acetic acid, total acid value is slightly lower, but it meets the standard of vinegar. It was.

실시예Example 2: 인삼 식초의 성분분석 2: Component Analysis of Ginseng Vinegar

일반적으로 식초의 맛을 결정해주는 성분으로는 아세트산 및 아미노산의 함량이 중요한 역할을 하고 있다. 즉 식초의 제조에 있어 식초의 품질에 영향을 미치는 인자는 식초제조 원료의 선정, 원료의 처리방법, 배합비율 등에 따라 식초로서의 독특한 특성을 지닌다.In general, the content of acetic acid and amino acids play an important role in determining the taste of vinegar. In other words, the factors affecting the quality of the vinegar in the production of vinegar has a unique characteristic as a vinegar according to the selection of the raw material, the processing method, the blending ratio and the like.

따라서, 본 실시예에서는 인삼식초의 품질에 영향을 미치는 유기산 및 아미노산의 함량을 측정하였다. 인삼식초의 경우 유기산 함량은 5.74%로 아미노산 함량은 3.549mg/m1의 값을 나타내어 시판 식초와의 품질비교에서도 우수한 것으로 나타났다. Therefore, in this embodiment, the content of organic acids and amino acids affecting the quality of ginseng vinegar was measured. In the case of ginseng vinegar, the organic acid content was 5.74% and the amino acid content was 3.549mg / m1, which was excellent in quality comparison with commercial vinegar.

실시예Example 3: 인삼식초 제조 3: ginseng vinegar manufacture

인삼 식초제조를 위하여 초산균인 아세토박터 아세티(acetobacter aceti)의 영양원으로 글루코스(glucose)와 무기염인 KH2PO4 1~3%(w/v), C6H5K3OH·H2O 2~4%(w/v), MgSO4·7H2O 1~3%(w/v), NH4NO3 1~3%(w/v) 및 (NH4)2HPO4 1~3v%(w/v) 등을 을 배지로 하여 여기에 1%의 초산을 첨가한 후 3%의 에탄올과 인삼 착즙액 10%를 30℃ 최적온도에서, 120rpm으로 진탕 배양시켜 이를 80℃에서 30분간 살균하는 최적의 공정으로 인삼식초를 생산하였다.Glucose and inorganic salts KH 2 PO 4 1 ~ 3% (w / v), C 6 H 5 K 3 OH · H 2 as a nutrient for acetoccus acetobacter aceti for the production of ginseng vinegar O 2-4% (w / v), MgSO 4 7H 2 O 1-3% (w / v), NH 4 NO 3 1-3% (w / v) and (NH 4 ) 2 HPO 4 1 ~ 3v% (w / v) was added as a medium, and 1% of acetic acid was added thereto. Then, 3% of ethanol and 10% of ginseng juice were incubated with shaking at 120 rpm at an optimum temperature of 30 ° C. Ginseng vinegar was produced as an optimal process for sterilization for a minute.

본 발명은 인삼의 다양한 유효성분을 가지며 발효기법을 이용한 최적화된 인삼식초의 제조방법을 제공할 수 있다.The present invention has various effective ingredients of ginseng and can provide a method for producing optimized ginseng vinegar using a fermentation technique.

또한, 본 발명은 상기 제조방법에 의한 인삼식초를 제공할 수 있다.In addition, the present invention can provide a ginseng vinegar by the above production method.

Claims (4)

선별된 인삼을 착즙 또는 추출하여 인삼착즙액 또는 인삼추출액을 제조하는 단계;Extracting or extracting selected ginseng to prepare ginseng juice or ginseng extract; 아세토박터 아세티(acetobacter aceti)를 초산균으로 하여, 30℃~40℃에서 5~10일간 확대 배양시켜 종초 발효액을 제조하는 단계; Acetobacter aceti (acetobacter aceti) as an acetic acid bacterium, the step of expanding the culture for 5 to 10 days at 30 ℃ to 40 ℃ to prepare a seed fermentation broth; 액체배지의 총 부피에 대하여 인삼착즙액 또는 인삼추출물을 3~10%(v/v), 초산 0.5~1.5%(w/v) 및 에탄올 2~4%(w/v)를 첨가하고 상기 종초 발효액을 접종하여 30~40℃에서 100~120rpm으로 진탕 배양하여 초산발효하는 단계;Add ginseng juice or ginseng extract to 3 ~ 10% (v / v), 0.5 ~ 1.5% (w / v) acetic acid and 2 ~ 4% (w / v) ethanol to the total volume of liquid medium Inoculating the fermentation broth and shaking the culture at 100 ~ 120rpm shaking 30 ~ 40 ℃ acetic acid fermentation; 상기 초산발효가 완료된 발효액은 여과 후 60~100℃에서 10~50분간 살균하는 단계;를 포함하는 것을 특징으로 하는 인삼식초의 제조방법.The fermentation broth complete with acetic acid fermentation is sterilized for 10 to 50 minutes at 60 ~ 100 ℃ after filtration; manufacturing method of ginseng vinegar comprising a. 제1항에 있어서, 상기 종초 발효액은 아세토박터 아세티(acetobacter aceti)를 글루코스 0.5~1.0%(w/v), 효모 추출물 0.5~1.0%(w/v), 글리세린 1~2%(w/v), MgSO4·7H2O 0.01~0.05%(w/v) 및 에탄올 1~10%(w/v) 및 아세트산 1~2%(w/v)를 포함하는 액체배지에 접종하여 배양하는 것을 특징으로 하는 인삼식초의 제조방법.The method of claim 1, wherein the fermentation broth is acetobacter aceti (glucose acetic) 0.5 ~ 1.0% (w / v) glucose, yeast extract 0.5 ~ 1.0% (w / v), glycerin 1 ~ 2% (w / v), MgSO 4 · 7H 2 O 0.01 ~ 0.05% (w / v) and ethanol 1 ~ 10% (w / v ) and acetic acid 1 ~ 2% (w / v ) of the culture was inoculated on a liquid medium containing Method for producing ginseng vinegar, characterized in that. 제1항에 있어서, 상기 초산발효 단계의 액체배지는 글루코스 0.1~1.0%(w/v), KH2PO4 1~3%(w/v), C6H5K3OH·H2O 2~4%(w/v), MgSO4·7H2O 1~3%(w/v), NH4NO3 1~3%(w/v) 및 (NH4)2HPO4 1~3v%(w/v), 아세트산 0.5~1.5%(w/v) 및 에탄올 3~8%(w/v)를 포함하는 것을 특징으로 하는 인삼식초의 제조방법.The liquid medium of the acetic acid fermentation step is glucose 0.1 ~ 1.0% (w / v), KH 2 PO 4 1 ~ 3% (w / v), C 6 H 5 K 3 OH H 2 O 2-4% (w / v), MgSO 4 · 7H 2 O 1-3% (w / v), NH 4 NO 3 1-3% (w / v) and (NH 4 ) 2 HPO 4 1-3v A method for producing ginseng vinegar, comprising% (w / v), acetic acid 0.5-1.5% (w / v) and ethanol 3-8% (w / v). 제1항에 있어서, 종초 발효액은 액체배지 부피기준으로 2~5% 함유하는 것을 특징으로 하는 인삼식초의 제조방법.The method of claim 1, wherein the seed vinegar fermentation broth is a method for producing ginseng vinegar, characterized in that containing 2 to 5% by volume of liquid medium.
KR1020050098246A 2005-10-18 2005-10-18 Process for preparing ginseng vinegar KR20070042384A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178311A (en) * 2011-03-29 2011-09-14 丁政然 Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage
CN102899236A (en) * 2012-10-26 2013-01-30 吉林农业大学 Process method for brewing ginseng vinegar by immobilized fermentation
KR20180126302A (en) * 2017-05-17 2018-11-27 주식회사 한국인삼공사 Method of Preparing Red-Ginseng Vinegar
KR20220059752A (en) 2020-11-03 2022-05-10 허성수 manufacturing methods of vinegar using ginseng

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178311A (en) * 2011-03-29 2011-09-14 丁政然 Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage
CN102178311B (en) * 2011-03-29 2012-12-19 丁政然 Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage
CN102899236A (en) * 2012-10-26 2013-01-30 吉林农业大学 Process method for brewing ginseng vinegar by immobilized fermentation
KR20180126302A (en) * 2017-05-17 2018-11-27 주식회사 한국인삼공사 Method of Preparing Red-Ginseng Vinegar
KR20220059752A (en) 2020-11-03 2022-05-10 허성수 manufacturing methods of vinegar using ginseng

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