METHOD FOR MANUFACURING A FERMENTED ALCOHOLIC BEVERAGE USING THE BLACK GARLIC WITH MAXIMOWICZIA CHINENSIS LYCIUM CHINESE PLANTAGINIS SEMEN RUBUS COREANUS FRUIT AND CUSCUTA JAPONICA CHOIS

METHOD FOR MANUFACURING A FERMENTED ALCOHOLIC BEVERAGE USING THE BLACK GARLIC WITH MAXIMOWICZIA CHINENSIS LYCIUM CHINESE PLANTAGINIS SEMEN RUBUS COREANUS FRUIT AND CUSCUTA JAPONICA CHOIS

A manufacturing method of a fermented alcoholic beverage using oja(Cuscuta japonica Chois., Rubi Fructus, Schisandra chinensis, Lycium chinense and Plantaginis Semen) and black garlic comprises the following steps of: adding water and saccharide to a black garlic concentrate, and manufacturing a bla...

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Bibliographische Detailangaben
Hauptverfasser: KANG, HAK JOONG, KWON, JIN HYEON, HWANG, SEONG MIN, JEONG, EUN BI
Format: Patent
Sprache:eng ; kor
Schlagworte:
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Beschreibung
Zusammenfassung:A manufacturing method of a fermented alcoholic beverage using oja(Cuscuta japonica Chois., Rubi Fructus, Schisandra chinensis, Lycium chinense and Plantaginis Semen) and black garlic comprises the following steps of: adding water and saccharide to a black garlic concentrate, and manufacturing a black garlic fermentation crude liquid having sugar content of 24 to 28 brix; adding a yeast to the manufactured black garlic fermentation crude liquid, and manufacturing a black garlic fermentation liquid; and adding an oja extract, a liquor and a high fructose to the manufactured black garlic fermentation liquid, and aging the black garlic fermentation liquid. Therefore, the present invention can help improve energy and sexual function, and has deep flavor and excellent scent. 본 발명은 오자 및 흑마늘을 이용한 발효주는 흑마늘 농축액에 물 및 당류을 첨가하여 24 내지 28 brix 의 당도를 갖는 흑마늘 발효 원액을 제조하는 단계와, 상기 제조한 흑마늘 발효 원액에 효모를 첨가하여 흑마늘 발효액을 제조하는 단계 및 상기 제조한 흑마늘 발효액에 오자 추출액, 주정 및 고과당을 첨가하여 숙성시키는 단계를 포함함으로써, 기력증진 및 성기능 향상에 도움을 줄 수 있고, 맛이 깊고 향미가 우수한 오자 및 흑마늘을 이용한 발효주 제조 방법을 제공할 수 있다.