| 摘要 |
A method for preparing coarse liquor comprising ginseng is provided to obtain the ginseng coarse liquor with high quality by maintaining fragrance and taste of the ginseng and adding medicinal ingredients of oriental materials and make general people widely enjoy the liquor. A method for preparing coarse liquor comprising ginseng comprises the steps of: (a) drying ginseng and crushing the dried ginseng using a crusher into fine ginseng powder; (b) after mixing each of 10-60 wt.% of Angelica gigantis radix, Astragalus membranaceus, Acanthopanax and Morus, mixing the mixture with water in a weight ratio of 1:25 and heating it for 10-15 hours to prepare a medicinal water; (c) after removing water from rice soaked by water for one hour, cooking the rice with strong steam at a temperature of 100 deg.C for 40 minutes, steaming it for 20-30 minutes to have the steamed rice weight to be 35-42% of the rice and cooling it down to room temperature to prepare hard-boiled rice; (d) after mixing the hard-boiled rice with Aspergillus Kawachii in a weight ratio of 3:1, fermenting the mixture at a temperature of 33-40 deg.C for 35-45 hours to prepare koji; (e) mixing 40-60 wt.% of the prepared koji with 40-60 wt.% of water and fermenting the mixture at a temperature of 28-33 deg.C under humidity of 85-90% for 3-6 days to prepare base; and (f) after mixing 70-85 wt.% of the hard-boiled rice, 13-22 wt.% of the base, and 2-8 wt.% of the ginseng powder to prepare a mixture and mixing the mixture and water in a weight ratio of 1:1.2-1.5, fermenting it at a temperature of 22-28 deg.C for 12-18 days to prepare the coarse liquor. A ginseng coarse liquor is prepared by the method.
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