The present invention relates to a method of producing yukmijihwang granule with grape fermentation and the yukmijihwang granule produced thereby, in which grapes are added to sukjihwang, yam, cornus officinalis, baekbokryeong, mokdanpi, and alismataceae constituting yukmijihwang tang, and the mixture is fermented and granulated. The method of producing the yukmijihwang granule with the grape fermentation includes the steps of: a) grinding 10-20 wt% of sukjihwang, 10-20 wt% of yam, 10-20wt% of cornus officinalis, 10-20 wt% of baekbokryeong, 10-20 wt% of mokdanpi, and 10-20 wt% of alismataceae b) preparing a grape liquid by mashing the mixture of 1 kg of grapes and 60-90 g of sugar c) mixing the grape liquid with the material prepared in a step a) d) fermenting the mixture at the temperature of 24-27°C for 60-90 days and sieving the mixture e) aging the sieving result at the temperature of 18-21°C for 20-30 days to acquire a fermentation solution f) concentrating the fermentation solution in a concentrator to 50-70 brix at the temperature of 50-80°C g) adding 15-20% of Lactos, 2-4% Hydroxypropylcellulose (HPC), and 2-5% of Vivasol, which serve as excipients, to the concentrated fermentation solution and mixing the excipients and the concentrated fermentation solution h) introducing the mixture into a granulator to form granules and i) drying the granules in a low-temperature drying room for 10-12 hours while maintaining the temperature of 32-35°C.COPYRIGHT KIPO 2016본 발명은 육미지황탕(六味地黃湯)을 구성하는 숙지황, 산약, 산수유, 백복령, 목단피, 택사에 포도를 가미하여 발효, 과립화시킨 포도발효 육미지황 과립 제조방법 및 이로부터 제조된 육미지황 과립에 관한 것이다.본 발명에 따른 포도발효 육미지황 과립 제조방법은, a) 숙지황 : 10~20중량%, 산약 : 10~20중량%, 산수유 : 10~20중량%, 목단피 : 10~20중량%, 복령 : 10~20중량%, 택사 : 10~20중량%를 각각 분쇄하는 단계 b) 포도 1㎏에 설탕 60~90g을 넣고 으깨서 포도액을 준비하는 단계 c) 상기 포도액에 a)단계에서 준비된 재료를 혼합하는 단계 d) 상기 혼합물을 24~27℃에서 60~90일간 발효시킨 후, 체에 받쳐 여과하는 단계 e) 상기 여과물을 18~21℃에서 20~30주일간 숙성시켜서 발효액을 얻는 단계 f) 상기 발효액을 농축기에서 50~80℃에서 50-70 브릭스로 농축하는 단계 g) 상기 발효농축액에 부형제로서 락토스(Lactos)
