JEONG, HWANG JIN,정황진,JEONG, JEE HONG,정지홍,JEONG, JI YOUN,정지연
申请号：
KR1020130016873
公开号：
KR1012958460000B1
申请日:
2013.02.18
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: Red ginseng liquor which is prepared by mixing red ginseng with spirit and maturing is provided to have various kinds of ginsenoside with high content and to sale bottled red ginseng liquor with high preference. CONSTITUTION: A method for manufacturing red ginseng liquor with enhanced ginsenoside content comprises the steps of: mixing oak tree leaves, Abies holophylla leaves, Acanthopanax, Cudrania tricuspidata, and Rubus crataegifolius Bunge leaves in a weight ratio of 0.8-1.2:0.4-0.6:0.4-0.6:0.8-1.2:0.8-1.2； adding a ginseng fermentation liquid to the mixture in a weight ratio of 0.8-1.2:0.8-1.2 and fermenting for four to eight months； purifying the fermented liquid and preparing a liquid fertilizer； adding water to the liquid fertilizer in a weight ratio of 0.8-1.2:8-10 and preparing a diluted liquid； adding the diluted liquid to ginseng seeds and seeding the ginseng seeds； adding Platycodon grandiflorum and Codonopsis lanceolata to the fertilized liquid in a weight ratio of 0.8-1.2:0.8-1.2:0.8-1.2 and fermenting for two to four months； adding water to the fermented liquid in a weight ratio of 0.8-1.2:0.8-1.2 to prepare a mixture liquid； spraying the mixture liquid onto the ginseng field every five to nine days； cultivating the ginseng for three to seven years； steaming dried ginseng using an extract of Glycyrrhiza uralensis Fischer, Platycodon grandiflorum, and jujube at 80-100 °；C for three to five hours； drying the ginseng at 60-70 °；C for two to four days and repeating twice to four times to prepare red ginseng； and adding the red ginseng to spirit in a weight ratio of 160-240:0.8-1.2 and maturing at 20-30 °；C.본 발명은 (a) 참나무잎, 전나무잎, 오가피, 꾸지뽕 및 산딸기잎을 혼합한 혼합물에 인삼 발효액을 첨가하여 발효시킨 후 정제하여 액비를 제조하는 단계； (b) 상기 (a)단계의 제조한 액비에 물을 첨가하여 희석한 희석액을 인삼 종자에 공급하여 인삼 종자를 개갑시키고 인삼밭에 심는 단계； (c) 상기 (a)단계의 제조한 액비에 도라지 및 더덕을 첨가하여 발효시킨 발효액에 물을 첨가한 혼합액을 상기 (b)단계의 인삼밭에 살포하여 인삼을 재배하는 단계； (d) 상기 (c)단계의 재배한 인삼을 건조한 마른 인삼을 증포한 후 건조하여 홍삼을 제조하는 단계； 및 (e) 주정에 상기 (d)단계의 제조한 홍삼
