KR100203175B1 - Presevation and preparation of fermented alcoholic beverage - Google Patents

Abstract

The present invention relates to the production of fermented wine and its preservation method, by mixing and cultivating natural vinegar, malt extract and koji liquid to form a natural fermentation agent, by mixing and fermenting the herbal medicines and jeungmi by process to produce fermented wine, It is an invention that can be preserved for a long time by killing the H. pylori by administering carbonic acid. Conventionally, in the manufacture of fermented wine, the fermentation environment is not maintained in the empire or fermentation process of fermentation and yeast, and yeast is killed or proliferated due to propagation of various bacteria. The production of fermented wine requires a lot of attention and technology, and when the matured fermented wine is prepared and packaged in a container, the growth of remaining fermentation bacteria and hemolytic bacteria progresses, which causes gas generation and acidification, which makes long-term preservation impossible.

Therefore, the present invention is to cultivate natural fermentation agent to solve the acid waste during the empire process, and to produce fermented liquor by fermenting the fermented liquor by mixing and fermenting herbal medicine and jeungmi by each process, eliminating acid waste, and administering carbonic acid to the fermented liquor It is an invention that can be made long-term preservation by killing the bacteria to commercialize the packaging.

Description

Fermented Wine Manufacturing Method and Preservation Method

The present invention relates to a method for preparing fermented wine and a method of preserving the same, and more specifically, to prepare a fermented wine by mixing and fermenting jeungmi (goat rice) by the process to the composition consisting of natural vinegar, malt extract and yeast solution by the yeast heat fermenter In addition, the fermented wine prepared above relates to a method for preparing fermented wine and a method for preserving the same, which are capable of long-term preservation by killing the fungi of fermented wine using carbonic acid.

In general, fermented alcohol is low in alcohol concentration, preserved in flavor and taste, so that the soy sauce and stomach are not unreasonable. Unlike other manufacturers, which are made by mixing them, a high level of skill and attention is required in the manufacturing process.

That is, the conventional fermented liquor has a problem in that the fermentation environment is not maintained in the fermentation process when fermented by mixing medicinal herbs or jeungmi (goat rice), so that yeast bacteria of yeast are killed or fermentation is excessive due to propagation of various bacteria. In addition, when this is produced (filtered) and packaged in a container, the growth of fermentation bacteria and hemolytic bacteria has progressed, resulting in gas generation and acidification, resulting in impaired long-term preservation.

Thus, the present invention is to prepare a fermented liquor by mixing and fermenting herbal medicines and grains in the composition of natural vinegar, malt extract and koji liquid by process to produce the fermented liquor. The aim is to provide a long-term preservation method.

This invention is described in detail according to the implementation process as follows.

First step (natural fermentation agent cultivation step)

1) 1kg of yeast (yeast) is made into powder, which is immersed in 3ℓ of cold water at 0 ° F for 20 minutes, washed, and immersed for 2 hours at 10ℓ in water at 30 ° F and hung over a mesh of 250 mesh.

2) Mix 300 ml of persimmon or brown rice vinegar with 300 ml of malt vinegar and 300 ml of malt, add 10 ml of lactic acid (lactic acid), dilute, and leave for 2 hours. Natural fermentation agent is incubated at a humidity of 80% and a temperature of 35 ° C for 48 hours.

Second Process (First Empire, Fermentation)

1) 600g mold opening

Mint 300g

Licorice 400g

Grind it with 250 mesh, dissolve it in 1.8 liters of water at 80 ° C, and leave it for 2 hours to form a herbal medicine.

2) Soak 5kg of glutinous rice in water for 10 hours and grind it and mix it with the herbal medicine of 1) of the second process.

3) Soak 40 kg of non-glutinous rice (white rice) in water for 12 hours, increase the steam temperature to 100 ℃ for 20 minutes, and cool it to 30 ℃ to form a thick taste.

4) 1000 ml of fermentation agent cultured in the first step was added to the herbal medicine of 2) of the second step and mixed, and then mixed and stirred with the thickening of 3) of the second step to form an imperial rice, and then steam and high humidity were applied. Put it in your Imperial Empire and ferment for 40 hours.

At this time, the imperial rice housed in the imperial state is maintained at a humidity of 80% and a temperature of 35 ° C. for 20 hours to invert the four times to achieve a smooth ripening reaction is formed as follows.

On the other hand, when the room temperature is below 35 ° C, the ventilation empire enzymes can be activated continuously as shown in Table 1 by adjusting the temperature by blowing.

[3rd process (second empire, fermented)]

When fermentation and aging are completed in the second process, 160 kg of white rice is steamed for 12 hours in water and steamed (saturated) with steam of 100 ° C. or higher, cooled to 10 ° C. or lower, and divided into two tanks of 500 L. 20 liters of fermenting agent in the process are mixed and fermented imperial rice fermented in the second process is mixed with 20 kg each. After aging and fermentation for 7 days (168 hours) at 25 ° C., the total amount of solute is diluted as follows. There is no change in

혼합하여 cw/w% (x+y)g을 얻었다면

If you get cw / w% (x + y) g by mixing

의 관계가 성립하며 도식으로는 다음과 같이 나타난다.Mixing ratio

The relationship between is established and is represented as follows.

After diluting the solution with a solvent and fermenting for 7 days (168 hours) at room temperature at 25 ° C., the fermented 30 g of fermented rice is 600g, Sasam 6000g, Windproof 400g, Hyangbuja 300g, Health 100g, Visa 3 hops, Leek seed Two hops are mixed and powdered, dissolved in 2 L of water at 80 ° C., and diluted into 1 L in a tank under fermentation, followed by aging for 138 hours.

[Step 4 (Formation)]

When the fermentation is completed in the third step, 100 liters of bottled water in the tank is squeezed (compressed and squeezed) to obtain a sake with 15% alcohol concentration.

[Fifth step (precipitation, filtration)]

The produced sake obtained in the fourth step was precipitated for 12 hours and then filtered through a filter.

Even if filtered in this way, fermented liquor and Helicopters remain in the fermented liquor, and growth is a factor of deterioration.

6th step (packaging while administering carbonic acid, sterilization of H. pylori and inhibiting growth of fermented bacteria)

The fermented liquor filtered in the fifth process is placed in a high pressure container, and carbonated is injected at a pressure of 2.5 kg / cm ² for about 1 hour, and the container is put in a fixed amount and sealed.

7th process (Sterilization and commercialization)

In the sixth step, the charged and sealed container is sterilized for 15 minutes in a heat of 62 ° C., and the fermented wine loaded and sealed in the container becomes 50 ° C., and the carbonic acid mixed in the fermented wine is expanded due to heat, and the remaining fermentation bacteria and H. And the expansion is made while embracing the micro-protein, it is killed when it reaches 65 ℃, and if it is stored for a long time at room temperature, the fermentation is stopped and maintained in a state that does not deteriorate, the state of each component of the herbal medicine is not destroyed or changed Therefore, it is possible to manufacture fermented liquor which is beneficial to the health and maintains the flavor and taste of fermented liquor and has a moderate soy sauce and stomach, and also enables long term preservation.

Therefore, the present invention as described above is fermented wine can be obtained by mixing and coating the herbal medicines and grains according to the process to produce the fermented liquor can maintain the taste and aroma as it is, and the long-term preservation can be preserved by killing the aging fungi It is a groundbreaking invention having an effect on the production and preservation of the.

Claims (2)

Mix 300 ml of persimmon or brown rice vinegar with 300 ml of malt extract and yeast solution, add 20 ml of lactic acid (lactic acid) to a 20-liter container, and incubate it into a composition containing a natural fermentation agent (600 g, peppermint 300 g, licorice 400 g) 5kg) mixed, fermented with natural fermentation, empire, fermented, and various kinds of herbal medicines (Tofu 600g, Sasam 600g, Windproof 400g, Hyangbuja 300g, Health 100g, Visa 3 hops, Leek seed 2 hops), aged, fermented, , 100 liters of bottled water is prepared to have an alcohol concentration of 15% state. The method for preserving fermented wine according to claim 1, wherein the prepared fermented wine is administered with carbonic acid, charged and sealed in a container, and sterilized by heat.