KR20040035612A - Method of ripe wild ginseng wine for make use of wild ginseng root cultivated - Google Patents

Abstract

PURPOSE: A method for preparing matured wild ginseng wine using cultivated wild ginseng root is provided. The matured wild ginseng wine has high content of saponin and oxygen, soft taste and low hangover-generating materials. CONSTITUTION: A method for preparing matured wild ginseng wine using cultivated wild ginseng root comprises the steps of: inserting cultivated wild ginseng root into a transparent vessel; adding 5.0 to 10.0 liter of alcohol drink having 10 to 35 alcohol degree per 1 kg of the cultivated wild ginseng root and sealing the vessel; maturing the wild ginseng mixture at 30 to 90 deg. C for 2 to 10 days; maturing the first matured wild ginseng mixture under room temperature and natural sun light for 3 to 10 days; and filtering the matured mixture, wherein the matured wild ginseng wine further comprises cultivated wild ginseng root powder, juice or heat extract, cultivated ginseng root, cultivated ginseng, and wild ginseng powder, juice and heat extract.

Description

Method of ripe wild ginseng wine for making use of wild ginseng root cultivated}

The present invention relates to a wild ginseng wine made from aged wild ginseng cultured root and a method for producing the same.

Conventionally, as a method of manufacturing liquor using ginseng as a raw material, a method of producing fermented ginseng liquor fermented after crushing ginseng and a ginseng leaching liquor immersed in ginseng is known.

As a method of manufacturing leaching liquor, a method of leaching ginseng into alcohol with high alcohol content such as soju, high-volume liquor, and domestic liquor is disclosed (Korean Patent No. 2000-0051221). As a manufacturing method of ginseng wine by fermentation method, ginseng compound raw material formed by fermenting the ground and underground parts of ginseng appropriately is added to malt saccharification liquid, and then fermented by inoculation with yeast (Korean Patent No. 10-1983-0009092), After fermentation by appropriate fermentation, fermentation is carried out by adding malt sugar and yeast for fermentation (Special 1982-0001441), ginseng is processed by powder, juice and hot water treatment, etc. , A method for producing ginseng wine through two-stage fermentation (Korean Patent No. 2003-0084445) and the like are patented. In addition, a method of adding ginseng extract to alcoholic beverages (Korean Patent No. 1990-0018361) has been patented, but these patents refer to a method of ripening to improve the quality of ginseng wine by simply leaching or fermenting the method. Not.

The present invention provides a matured ginseng liquor made from wild ginseng cultured roots and a method for producing ginseng which have a high content of ginseng, a high oxygen dissolved amount, a soft aftertaste, a low hangover, and a high palatability.

1 is a process for producing aged ginseng sake of the present invention.

The present invention relates to matured ginseng liquor made from wild ginseng cultured root and a method for producing the same.

In detail, aged ginseng using the ginseng cultured root of the present invention as a raw material, put the ginseng cultured root in a transparent container, pour alcohol of 10 ~ 35 ℃ alcohol at a rate of 5.0 ~ 10.0 L per 1 kg of raw ginseng cultured, then sealed and sealed After putting the prepared container into a aging chamber for 1 to 10 days at a temperature of 30 to 90 ° C., the wild ginseng cultured roots contained in the transparent container are secondaryly aged for 3 to 10 days under natural light, followed by filtration.

The production method of aged wild ginseng using raw ginseng cultured root of the present invention will be described with reference to FIG. 1.

First step: mixing and sealing raw materials

Fermented ginseng culture roots are placed in a transparent glass container, and alcoholic beverages with an alcohol concentration of 10 to 35% are poured at a rate of 5.0 to 10.0 L per kg of culture root and sealed.

Second Process: Primary Aging

The sealed container is placed in the aging chamber.

The temperature in the aging chamber is 30 to 90 ° C and aged for 2 to 10 days.

3rd process: secondary ripening

The vessel containing the first aged wild ginseng is aged for two to three days under natural sunlight for one hour.

Fourth Process: Filtration

The aged wild ginseng cultured in the third step is filtered to prepare aged mountain ginseng of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Experimental Examples, but they do not limit the scope of the present invention.

(Experimental Example 1) Temperature change in the container during the first ripening during the manufacturing process

Wild ginseng cultured roots were selected and washed

After putting 2.5 kg of wild ginseng root in a polycarbonate bucket, 15 liters of alcoholic beverage with 25% alcohol concentration was poured and the lid on which the thermometer was inserted was closed.

As a result of examining the temperature of the aging period by varying the temperature in the incubator, as shown in Table 1, the temperature change according to the aging period was insignificant at the aging temperatures of 35 ℃ and 45 ℃. However, at 55 ℃ and 60 ℃, the temperature of the aging vessel increased until the 4th day and then decreased.The maximum temperature during the aging period was 12 ℃ higher than the set temperature at 67 ℃ and 67 ℃. 9 degreeC rose to 69 degreeC maximum temperature in ° C.

(Table 1) Change of fermentation temperature during fermentation

division Aging room set temperature (℃) Temperature of Aging Vessel (℃) Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Experimental Group 1 35 34 35 35 36 36 35 35 35 Experimental Group 2 45 45 45 46 48 46 46 45 45 Experimental Group 3 55 60 62 65 67 66 62 60 60 Experimental Group 4 60 63 65 67 69 68 65 63 63

Experimental Example 2 Oxygen Dissolved Capacity of Aged Wild Ginseng Wine

Oxygen dissolved amount of aged aged alcohol (Experimental Example 1) and unripe acidic liquor, distilled water prepared in the present invention was investigated.

(Table 2) Oxygen added dissolved amount of aged wild ginseng (P2O5)

division Oxygen Dissolution Amount (mmHg) Copper ratio (%) Unripe wild ginseng 163.4 100 Aged wild ginseng 95.1 58 Distilled water 178.5 109

That is, 100 ml of prepared aged aged liquor, aged immature aged liquor and distilled water were put into each container, and the oxygen dissolved amount was examined by blowing oxygen at 5 atm.

As shown in Table 2, the amount of oxygen dissolved in the aged ginseng strain was only 57% of the immature ginseng strain, indicating that oxygen is already dissolved in the aged ginseng strain.

Experimental Example 3 Ginseng Saponin Content

The ginseng saponin content between the aged and immature ginsengs prepared in “Experimental Example 1” was analyzed by HPLC and the results are shown in Table 3.

Table 3 Ginseng saponin content of aged wild ginseng (unit: ㎎ / g)

division Rg1 Rf Re Rd Rc Rb2 Rb1 Sum PD / PT Aged Sanju 12.4 5.1 24.4 15.5 20.7 17.1 28.4 123.6 0.51 Immature Sanju 9.9 1.8 20.2 5.3 16.4 15.3 28.3 97.2 0.49

The ginseng saponin content of the aged wild ginseng of the present invention was 123.6 mg / g, which was increased by 127% compared to 97.2 mg / g of the immature wild ginseng. The ratio of PD / PT was 0.51 to 0.49, which was high in the aged wild ginseng of the present invention.

Experimental Example 4 Sensory Evaluation of Aged Samju Wine

As shown in Table 4, the aged aged three weeks of the present invention was evaluated to be superior in color, taste, and aroma as compared to the immature aged three weeks.

(Table 4) Sensory evaluation of aged samju

division color flavor incense Synthesis Aged Sanju 7.4 7.8 9.0 8.0 Immature ginseng 7.1 7.3 7.9 7.4

* Sensory test values: 9 (very good) ～ 0 (very bad)

According to the present invention, there is provided a ginseng saponin content, a high oxygen dissolution rate, a soft aftertaste, a good aftertaste, a low hangover, and a palatable acid ginseng cultured root with good palatability.

Claims (2)

Fermented acid ginseng of the present invention, put the ginseng culture root in a transparent container, pour alcoholic beverage of alcohol concentration 10 ~ 35 ℃ at a rate of 5.0-10.0 L per 1 kg production ginseng culture root and sealed, put the sealed container in the aging room 30 After primary ripening at a temperature of ˜90 ° C. for 2 to 10 days, the wild ginseng cultured roots contained in a transparent container are secondaryly aged for 3-10 days under natural light, and then filtered. The method of claim 1, wherein the powder, juice, or hot water extract of wild ginseng culture root and ginseng culture root, cultivated ginseng, camphor ginseng, wild ginseng powder, juice and hot water extract are further included.