METHOD FOR PREPARING MEDICINAL WINE HAVING IMPROVED TASTE AND FLAVOR OF VARIOUS MEDICINAL HERBS, AND IMPROVED STORAGE STABILITY

摘要

PURPOSE: A method for preparing medicinal wine is provided, thereby preparing medicinal wine having the improved taste and flavor of various medicinal herbs, and improved storage stability. CONSTITUTION: The method for preparing medicinal wine comprises the steps of: pulverizing rice into 400 meshes, steaming the pulverized rice for 30 minutes to 2 hours, cooling the steamed rice to 18 to 28 deg. C, inoculating a microorganism selected from Aspergillus oryzae, Aspergillus awamori, Aspergillus kawachii and Aspergillus usamii into the steamed rice, and maturing the steamed rice at 20 deg. C for 3 days to prepare koji; mixing koji prepared, malt made of wheat bran, cinnamon, pine leaves, Cotex Acanthopanacis, Trigonella foenum-graecum L. and Kalopanax ricinifolium with the steamed rice, adding water into the mixture and fermenting the mixture at 15 to 23 deg. C for 1 week to prepare unrefined rice wine; and filtering or centrifuging the unrefined rice wine, separating the supernatant, and maturing the supernatant at 4 deg. C for 30 days.