The present invention relates to a process for producing malt liquor using persimmon and a persimmon or persimmon malt produced thereby. The method for preparing malt liquor using the senses according to the present invention comprises: A peeling step of removing the husks of the fresh harvested selected in the sorting step； A first drying step of drying the freshness of the peeling process in the peeling step for a predetermined period of time to produce a semi-finished or dried state； A first low temperature aging step of cryopreserving the dried or semi-dried cryopreserved in the first drying step at a predetermined temperature by freezing； A step of removing a tap and a calyx from the dried perspex in a semi-dry state or a dry state in the first low-temperature aging step； A second low-temperature aging step in which the persimmon and calyx portion cut from the perspex are removed in a freezing storage at a constant temperature for low-temperature aging； And cutting and drying the dried persimmon produced in the second low temperature aging step to a predetermined size and then drying for a predetermined time. According to the above-described constitution, the method of manufacturing a malt sprouts using the senses according to the present invention and the persimmon or persimmon malt sprouts produced therefrom can be obtained by peeling the harvested vinegar and then drying and aging in a semi-edible or dry form to produce malt sprouts, And it is excellent in color, meat quality and sugar content, has improved taste and flavor, has a high nutritional value, and has a unique texture and flavor of persimmons, as well as a physiological function, thereby making consumer's health more beneficial.본 발명은 감을 이용한 말랭이의 제조방법 및 이에 의해 제조된 감말랭이 또는 곶감말랭이에 관한 것이다.본 발명에 따른 감을 이용한 말랭이의 제조방법은 생감을 수확한 후 세척하여 선별하는 선별 단계； 상기 선별 단계에서 선별하여 수확한 생감의 껍질을 제거하는 박피 단계； 상기 박피 단계에서 박피 작업이 이루어진 생감을 일정시간 건조하여 반건시 또는 건시를 제조하는 제1 건조단계； 상기 제1 건조단계에서 건조된 건시 또는 반건시를 일정한 온도 하에서 냉동보관하여 저온숙성하는 제1 저온숙
