Black ginseng liquor using decocted black ginseng and manufacturing method thereof

Abstract

The invention relates to black ginseng liquor using decocted black ginseng and a manufacturing method thereof. The method includes steaming raw ginseng at 80-90 DEG C for 2-3 h, repeating nine times a process of drying at 50-60 DEG C for 23-25 h to prepare black ginseng, steaming the black ginseng at 60-80 DEG C for 30-60 min, cutting stem and hair roots of the steamed black ginseng respectively until the thickness is 3-5 mm and the length is 1-2 cm, respectively drying and cutting the stem and the hair roots of the steamed black ginseng to manufacture dried sliced black ginseng, mixing the dried sliced black ginseng with warm water in a weight ratio of 1:20-30, dipping for 3-5 h, and mixing the black ginseng liquid prepared through dipping with diluted alcohol in a weight ratio of 1:4-6 to prepare the black ginseng liquor. According to the black ginseng liquor and the method, the extraction efficiency of effective components of the black ginseng is increased to improve taste, fragrance and nutrition.

Description

technical field [0001] The present invention relates to utilizing soaked black ginseng ( ) of black ginseng wine and its manufacturing method, in more detail, involves soaking dried slices of black ginseng that are less dry than ordinary black ginseng in warm water, and mixing it with dilute alcohol to produce black ginseng wine, thereby improving the quality of black ginseng Extraction rate of active ingredients to improve taste, aroma and nutrition Utilize black ginseng wine soaked with black ginseng and manufacturing method thereof. Background technique [0002] Generally, ginseng is usually dug out from the field after 4-6 years of cultivation. Among them, the ginseng in the excavated state is called water ginseng, and it can also be called raw ginseng because it has not been dried. Water ginseng usually contains about 75% water, so it is difficult to store for more than a week in the state of excavation, especially in the process of circulation, it is easy to rot or d...

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Problems solved by technology

[0011] Among them, as prior art documents related to ginseng wine, ginseng wine is disclosed in several prior art documents including Korean Registered Patent No. 10-1295846, and Korean Registered Patent No. 10-1295846 discloses that the saponin content and the red ginseng wine with increased ginsenoside content and the manufacturing method of said red ginseng wine, but generally, the extraction rate of active ingredients in ginseng in water is greater than that in ethanol, the above-mentioned existing In the technical literature, red ginseng is directly mixed with alcohol to make red ginseng wine, so the extraction rate of active ingredients of red ginseng is low, resulting in low taste, aroma, and active ingredients.

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