LOW-TEMPERATURE EXTRACTION METHOD FOR SPROUT GINSENG CAPABLE OF RETAINING CHARACTERISTIC COMPONENTS OF GINSENG AND PRODUCTION METHOD FOR PANAX WINE

摘要

The present invention relates to a low-temperature extraction method for sprout ginseng capable of retaining characteristic components of ginseng, and a production method for a panax wine. According to the present invention, the panax wine is rendered to retain effective components characteristic to ginseng by mixing with an undiluted ginseng liquid extracted in a low-temperature extraction scheme in a wine aging step; and to have harmonized taste and aroma by injecting CO_2. Thus, by reducing pungent aroma of ginseng and eliminating bitterness, the panax wine of the present invention offers a more contemporary taste that can be enjoyed even by those who are usually avoidant of ginseng products. The present invention comprises a raw material process in which, after a one-step fermentation according to the existing traditional wine production scheme, a fermented wine made from yeast and rice is filtered, combined with amylase and sprout ginseng mixed in 1 : 6 ratio, fermented for a second time, filtered again, and introduced in a high-pressure carbon dioxide aging tank along with a composition containing Saccharomyces cerevisiae, which is a low-temperature active yeast, and the like. In particular, the process is configured to comprise the steps for: mixing undiluted sprout ginseng liquid extracted at low temperature; after mixing the undiluted sprout ginseng liquid, injecting CO_2 to shorten a process of carbonated wine and to enhance a pleasant refreshing sensation of wine; and introducing nanobubble water, to which a nanotechnology is applied, into a sterilization process for extending a shelf life of wine in an environmentally friendly way, to finally produce a panax wine that retains characteristic active components of ginseng and a pleasant refreshing sensation.;COPYRIGHT KIPO 2018