RED GINSENG LIQUOR WITHOUT BITTER AND EARTHY TASTE PECULIAR TO GINSENG LIQUOR AND METHOD FOR PREPARING THE SAME

摘要

PURPOSE: Red ginseng liquor of and a method for preparing the same are provided. The leaching time is reduced by impregnating water-containing red ginseng in alcohol. The bitter and earthy taste of ginseng is removed. CONSTITUTION: The method for preparing the red ginseng liquor comprises the steps of: (i) washing fresh ginseng, steaming the fresh ginseng with 90 to 98 deg. C water for 4 to 6 hours, and semi-drying the steamed ginseng to give red ginseng; (ii) washing fresh ginseng, steaming the fresh ginseng with 80 to 85 deg. C water for 2 to 4 hours, and semi-drying the steamed ginseng to give red ginseng; (iii) diluting alcohol to give a desired alcohol degree of a leaching solution; (iv) heating a mixture of water, sugar and fresh ginseng to prepare sugar solution; (v) impregnating the red ginseng of step (i) in the leaching solution of step (iii) for 2 to 12 months; (vi) impregnating the red ginseng of step (ii) in the leaching solution of step (iii) for 2 to 12 months; (vii) mixing the leachates of red ginseng of step (v) and step (vi) in a volume ratio of 2:1; and (viii) adding water and the sugar solution of (iv) into the mixed leachates of red ginseng of step (vii).