Rice wine fermented with herbs including Maekmoondoong and manufacturing process of it

摘要

PURPOSE: A method for producing Liriope platyphylla WANG. wine is provided, thereby the efficacy of Liriope platyphylla WANG. can be easily used for a wine. CONSTITUTION: The method for producing Liriope platyphylla WANG. wine comprises the steps of: inserting 45.1 to 90.2 liter of steamed yellow rice and 10.824 to 21.648 liter of crashed malted wheat into 135.3 to 270.6 liter of water; fermenting the mixture at 20 deg. C for 4 to 5 days; adding the crushed 1125 to 1875g of Liriope platyphylla WANG., 375 to 1125g of Rehmanniae Radix, 375 to 1125g of Pleuropterus multflorus, 187.5 to 562.5g of Asparagus cochinchinensis MERR., 187.5 to 562.5g of Rehmanniae Radix Preparata, 187.5 to 562.5g of Lycium Chinense, 187.5 to 562.5g of Achyranthis Radix, 187.5 to 562.5g of Angelicae Gigantis Radix, and 187.5g of ginseng, and 135.3 to 360.8 liter of steamed yellow rice and 28.864 to 72.16 liter of crashed malted wheat into the fermented mixture; inserting the mixture into a pine tree vessel; and fermenting the mixture at room temperature for 10 to 25 days.