This technology involves a method for producing roasted licorice grain liquor by obtaining a hot-water extract from roasted licorice and fermenting it with a mash or starter made from grains, yeast, and water. The finished liquor contains roasted licorice extract, yeast, flavonoid antioxidants, and alcohol.
While licorice is a medicinal herb known for its detoxifying and anti-inflammatory properties as well as its distinct sweetness, it has been difficult to use in brewing. Adding alcohol directly to licorice often masks its unique aroma and flavor, and licorice-based liquors have historically suffered from rapid alcohol degradation or spoilage caused by lactic acid bacteria and other microbes.
This technology uses a hot-water extract obtained by briefly roasting licorice at a specific temperature and extracting it with distilled water. By adding this extract to the mash after the initial starter and first-stage fermentation, the licorice does not inhibit alcoholic fermentation. Various grains such as rice, glutinous rice, wheat, or barley can be used, and fermentation can be controlled by adding purified enzymes or lactic acid. This method can be applied to cloudy liquors like makgeolli and dongdongju, clear liquors like cheongju and beopju, and regional specialty liquors, enabling the stable production of differentiated traditional liquors that retain the sweetness and aroma of licorice while being enriched with flavonoid antioxidants.
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