Ginseng Yakju and a manufacturing method thereof

摘要

The present invention relates to a ginseng cheongju and a method for producing the same, comprising the steps of: (S1) crushing washed rice into a powdery form; 130-170 parts by weight of water, 0.1-0.5 parts by weight of lactic acid, 0.1-0.3 parts by weight of yeast, and 0.08-0.2 parts by weight of yeast are added to a fermentation tank together with 100 parts by weight of the crushed rice flour and 100 parts by weight of the rice flour, (S2) for 2 to 4 days of fermentation at 23 to 27C in a sealed state; 1 to 2 parts by weight of ground ginseng finely ground on the basis of 100 parts by weight of the rice flour is added to the fermentation material after the primary fermentation process and then the fermentation tank is closed to perform secondary fermentation at 23 to 27C for 8 to 12 days (S3); 1 to 3 parts by weight of diatomaceous earth and 0.1 to 2 parts by weight of diatomaceous earth on the basis of 100 parts by weight of the rice flour are added to the ginseng wine produced through the secondary fermentation and mixed for 30 to 50 minutes to remove odors (S4); (S5) filtering the ginseng liquor having been subjected to the step S4 through a filter to remove sludge; (S6) feeding 8 to 12 parts by weight of alcohol to 100 parts by weight of the rice flour according to the step S5 to adjust the alcohol concentration to the desired primary setting alcohol concentration; (S7) adding 4 to 8 parts by weight of deionized deionized water, 0.04 to 0.08 part by weight of oligosaccharide and 0.04 to 0.08 part by weight of xylitol to the ginseng juice after step S6,; And sterilizing the ginseng juice having been subjected to the step S7 using a sterilizer (S8).;