A METHOD OF DISTILLED LIQUOR CONTAINING WILD GINSENG-CULTURED TISSUE

摘要

A method for producing distilled liquor containing wild ginseng-cultured tissue is provided to reduce burden of liver and stomach due to useful medical components of wild ginseng-cultured tissue, and decrease hangover and improve soft taste of distilled liquor due to distinct flavor of wild ginseng-cultured tissue. A method for producing distilled liquor containing wild ginseng-cultured tissue comprises the steps of: extracting the wild ginseng-cultured tissue in spirits having alcohol concentration of 40-45% for 1-3 months; separating the extracted wild ginseng-cultured tissue and storing it; maturing the wild ginseng-cultured tissue-extracting solution for 1-3 months and filtering the matured solution; steaming and saccharifying a grain selected from rice, corn, barley, sweet potato, potato, African millet and wheat; sterilizing and cooling the saccharified solution, inoculating yeast into the saccharified solution, and fermenting the solution; removing the fermented meal and yeast from the fermented solution; distilling the fermented solution to prepare distilled liquor; adding the extracted solution of wild ginseng-cultured tissue into the distilled liquor in a volume ratio of 1:0.1-10, regulating the alcohol concentration of the mixed liquor to 20-45%, and ultrafiltering the mixed liquor; and separating and bottling the ultrafiltered liquor.