| 摘要 |
The present invention relates to a kimchi liquor having increased purification of alcohol and lactobacillus contained therein, and to a method for manufacturing the same and, more specifically, to a kimchi liquor, in which salted kimchi treated with only salt or seasoned kimchi added with salt and seasoning is mixed with a liquor including unrefined rice wine or rice wine, refined rice wine, soju (Korean distilled spirits), beer, whiskey, brandy, fruit wine, regular spirits, and liquid, and to a method for manufacturing the same. Particularly, the kimchi liquor is prepared by mixing circular, cut, smashed, dried, liquefied, concentrate, solid, or concentrated powder type salted kimchi or seasoned kimchi, with a liquor including unrefined rice wine or rice wine, refined rice wine, soju (Korean distilled spirits), beer, whiskey, brandy, fruit wine, regular spirits, and liquid, followed by aging and processing, thereby preventing a problem of the deterioration in health due to the excessive uptake of alcohol, which is contained in the liquor according to the prior art, into the human body; increasing lactic acid bacteria in the human body; preventing the excessive alcohol uptake into the human body by purification through the kimchi liquor at the time of uptake of the alcohol, which is contained in the liquor, into the human body; leading to the promotion of health; and remarkably improving the flavor of the liquor. |
