KR101201739B1 - Method of Manufacturing Functional Rice Wine for Long Term Storage - Google Patents

Abstract

PURPOSE: A method for making functional makkoli is provided to enable long-term preservation without taste change. CONSTITUTION: A method for making makkoli which enables long-term preservation comprises: a step of mixing gelatinized rice, nuruk, yeast or Bacillus subtilis, and water and fermenting at 40-42 Deg. C. for 72-96 hours to prepare deotsul(raw materials for brewage); a step of putting the deotsul into a sterilizer, sterilizing at 100-130 Deg. C. and high pressure for several seconds or at 60-70 Deg. C. for 30-40 minutes, and cooling; a step of maturing the mixture in a maturing unit(134) under 10 Deg. C. for 24-72 hours; a step of adding 0.5-1 wt% of lemon extract liquid to improve preservation; and a step of filling the finished product in a container. [Reference numerals] (112) Raw material injection unit; (114) Fermentation microorganism injection unit; (122) Sterilizing unit; (124) Air chilling unit; (132) Sub-material injection unit; (134) Maturing unit; (142) Testing unit; (144) Packing unit

Description

Method of Manufacturing Functional Rice Wine for Long-Term Storage {Method of Manufacturing Functional Rice Wine for Long Term Storage}

The present invention relates to a method of manufacturing functional makgeolli which can be stored for a long time, and in particular, a method of preparing makgeolli which enables the preservation of makgeolli for a long time (6 months to 1 year) without impairing the texture of makgeolli by adding lemon extract. It is about.

It is well known that, despite the stagnation or decline of conventional liquor consumption, the company is steadily growing due to factors such as changes in consumers' perception of well-being products, development of manufacturing technology, and development of distribution channels.

Nevertheless, just as the global liquor market focuses on quality and convenience as well as health and safety, makgeolli is urgently required to make systematic changes to maintain demand. Related Makgeolli patent documents include the following references. In other words,

Patent Document 1 is a manufacturing apparatus for manufacturing makgeolli by stirring the sieve containing the makgeolli powder, the housing; A fermentation vessel inserted into the housing and configured to include a container portion for receiving the strainer and water and a lid portion for sealing an open end of the container portion; An air pump for injecting air into the sieve or stirring the rice wine powder and water contained in the fermentation vessel; And a control unit for controlling the operation of the fermentation conditions and the air pump in the fermentation vessel. Accordingly, it is expected that the effect of manufacturing makgeolli simply and conveniently at home.

In addition, Patent Document 2 and the fermentation tank comprising an outer container to the fermentation vessel constituted the space portion; A warm air pipe which is piped to the space of the fermentation tank and maintains the temperature of the fermentation vessel; A storage tank having a space formed at an outside of the storage container and having a water supply pipe for supplying water for defrosting; A cooler configured to be piped to a space of the storage tank to maintain an internal temperature of the storage container; A supply pipe for supplying the mash prepared in the fermentation tank to a storage tank; It is installed in the middle of the supply pipe and includes a sterilizer for sterilization while passing over the heat plate. Accordingly, it is expected to produce and store makgeolli easily at home or business.

However, the following Patent Document 1 is limited to home use, so it is difficult to apply it to mass production, and Patent Document 2 may be mass-produced, but is not suitable for mass production of various kinds of products. In addition, the above-mentioned patent documents 1 and 2 do not consider the technical configuration for preserving functional rice wine for a long time.

1. Korean Unexamined Patent Publication No. 2011-0106697, Manufacturing apparatus and manufacturing method of makgeolli. 2. Korean Laid-Open Patent Publication No. 2012-0006373, rice wine and rice wine manufacturing apparatus.

Therefore, an object of the present invention is to solve the above-mentioned shortcomings and improve the preservation of the long-term preservation that can be safely preserved as a fermented liquor for a long time as a fermented liquor based on a series of continuous process facilities. It is to provide a manufacturing method.

In order to achieve the above object, the method for producing a long-term preservation of the functional makgeolli of the present invention, by adding 10kg of yeast, 0.4kg of yeast or Bacillus subtilis and water to the total weight of gelatinized rice to maintain 40 ~ 42 ℃ While fermenting for 72-96 hours to produce a swelling; Sterilizing and cooling through pasteurization in a sterilizer prepared in advance for several seconds at 100-130 ° C. or by pasteurization at 60-70 ° C. for 30-40 minutes; After sterilization is carried out in the aging unit for 24 to 72 hours at a temperature of less than 10 ℃; Adding the lemon extract in an amount of 0.5 to 1% by weight based on the total weight of the lemon extract in the step of aging; Characterized in that it comprises the step of filling the container with the finished product prepared through the above step.

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According to the present invention, the natural fruit juice having a bactericidal effect is added to have a commercial property that can be stored for a long time without impairing the texture of makgeolli.

1 is a view schematically showing an apparatus related to a method for manufacturing makgeolli according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail an embodiment of a method for manufacturing long-term storage of functional makgeolli according to the present invention.

1 is a view schematically showing an apparatus configuration for implementing the method for manufacturing makgeolli according to the present invention.

As shown in the figure, the makgeolli manufacturing apparatus 100 according to the present invention made it possible to manufacture makgeolli on a series of continuous processes on the conveyors 101 to 104 installed continuously. Although each process is configured to be executed in succession through a plurality of conveyors (101 ~ 104), the speed of the conveyors (101 ~ 104) can be controlled individually. A series of continuous processes does not necessarily mean full automation, but partial partialization.

On the first conveyor (101), the scoop making machine (110) is provided. Over-the-counter maker 110 is composed of makgeolli raw material input unit 112 and the fermentation microorganism input unit 114, the raw material input to the raw material input unit 112 is basically rice (white rice). Rice is milled, semi-dried, seasoned, drained, and then cooked to make gourbap. The steam increases fermentation of microorganisms and promotes enzymatic activity, and also acts as a simple sterilization. Of course, the upstream side of the brewing machine 110 may be further provided with a high-temperature, high-pressure cooker for cooking. Yeast or Bacillus subtilis may be added from the fermentation microorganism input unit 114 of the over-the-counter manufacturer 110. Yeast and yeast are mixed with gelatinized rice and water is added to produce a swelling. The soaking is repeated several times at intervals of 48 to 72 hours according to the properties of the finished product. In the present invention, Bacillus subtilis may be added instead of yeast. The introduction of Bacillus subtilis is to enhance antimicrobial, anticancer and tonic effects in fermented foods such as makgeolli. When the Bacillus subtilis is added, it is desirable to maintain a temperature of 40-42 ° C., which is the optimum temperature for the subtilis strains.

In addition, according to the present invention, a sterilizer 120 for sterilization and cooling of the pill is installed in the second conveyor 102 disposed in series with the pill maker 110. In the case of using rice (white rice) as a raw material is generally subjected to the process of fermentation for 72 to 96 hours, it is transferred to the adjacent sterilizer 120 from the first conveyor 101 is introduced. Of course, the fermentation sulcus can be filtered with a mill (not shown), and then given a bow to give the process of adjusting the frequency. Apart from raw makgeolli, sterilized liquor is suitable at 7 degrees if the bottled makgeolli is 6 degrees. The sterilizer 120 is composed of a sterilization unit 122 for selecting a high pressure sterilization method or pasteur sterilization method and an air chilling unit 124 using carbon dioxide or nitrogen. have. Autoclaving is carried out at high pressure for 5 to 20 seconds under the action of a high temperature, such as 100 to 130 ℃, Pasteur sterilization is usually killed by heating for 30 to 40 minutes at 60 to 70 ℃. High pressure sterilization or pasteur sterilization of the sterilization unit 120 may be selected in connection with the fermentation process. In addition, the air-chilling unit 124 cools the sulcus to a temperature of -4 ℃ by spraying carbon dioxide or nitrogen.

In addition, according to the present invention, the aging machine 130 for aging the sulcus for a set time is installed on the third conveyor 103 disposed adjacent to the sterilizer 120 in succession. The ripening machine 130 is composed of a material input portion 132 and the ripening portion 134. Since the fermentation may occur even after sterilization is performed in the sterilizer 120, the fermentation may be aged at a temperature of 10 ° C. or less for 24 to 72 hours in the aging unit 134 provided in the aging machine 40. After such aging, UV sterilization, infrared sterilization, and ultrasonic sterilization may be selectively applied.

Functional Makgeolli goes through the manufacturing process similar to raw raw Makgeolli, but it is a principle that improves nutrition and taste through the addition of additional herbs and fruits. For example, fermentation of alternative ingredients from apples, purple sweet potatoes, garlic, black rice, etc. Or distillation may be added through the subsidiary material input part 42. Of course, when using the fermented subsidiary materials, if the productivity of mass production is considered, it is preferable to separately configure the above-mentioned sachet manufacturing machine 110, sterilizer 120, aging machine 130. Carbon dioxide can be given to improve the texture of the finished product of makgeolli.

In the present invention, the lemon extract is introduced through the subsidiary material input unit 132. Lemon is a bactericidal effect in the extract of the seed, but in order to simplify the process and prevent texture deterioration or replace with fruit extract The lemon extract may be added in the process of the sterilizer 120 described above. The amount of lemon extract is preferably selected in the range of 0.5 to 1% by weight based on the whole sulcus. If the amount of added lemon extract is less than 5% by weight, the bactericidal effect is lowered, whereas if it exceeds 1% by weight, the texture of the functional rice wine is lowered.

The extraction method of the lemon extract solution added as described above is prepared by measuring the weight of the lemon, and rinsing the prepared lemon with clean drinking water, putting it in a crusher, crushing the whole finely, and putting it in a strainer to extract pure water. In this way, the extracted lemon extract is diluted with water to create a sterilizing hydronium ions, and the hydronium ions to penetrate the hydrogen ions into the bacteria. Bacteria act to stop the hydrogen ions coming into the cell or to quickly release the hydrogen ions out of the cell in order to maintain a neutral pH in the cell. However, due to the lemon extract, hydrogen ions continuously penetrate into the bacteria to control the growth of microorganisms, causing them to die by cell membrane destruction. Due to this lemon extract is to exhibit a strong bactericidal and antimicrobial activity.

The makgeolli made in this way is sent to the packing machine 140 installed on the fourth conveyor 104 adjacent to the aging machine 130 in succession. The packing machine 140 includes an inspection unit 142 and a packing unit 144. The inspection unit 142 also performs sampling component inspection in addition to visual inspection and texture inspection. In addition, the packaging unit 144 may select and package one of PET bottles, packs, cans, and pouches due to characteristics of makgeolli products. The typical shelf life of fresh makgeolli is about 10 days, but the distribution is limited. However, the makgeolli containing lemon extract of the present invention can be found in as little as 6 months to as high as 1 year as confirmed in the following table. The expiration date has been increased, allowing the market to expand.

After 30 days, 120 days, 150 days and 180 days, respectively, the functional makgeolli prepared by the above process in a cold place at 7 ° C. was observed, and pH, alcohol concentration, taste, smell, color, and the like are shown in Table 1 below. Indicated.

division pH change Alcohol change Taste, smell change Rice wine Immediately after manufacture 3.80 6% Makgeolli unique taste White 30 days after manufacture 3.84 6% Homology Homology 120 days after manufacture 3.83 6% Homology Homology 150 days after manufacture 3.82 6% Homology Homology 180 days after manufacture 3.82 6% Homology Homology

As can be seen from Table 1, there was no significant change in pH and alcohol content of makgeolli despite the prolonged period of time, and the taste and smell of makgeolli and the color of the makgeolli was almost the same as the original makgeolli. .

It is apparent to those skilled in the art that the present invention is not limited to the described embodiments and that various modifications and changes can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.

110: brewing machine 120: sterilizer
130: ripening machine 140: packing machine

Claims (3)

Adding yeast, yeast or Bacillus subtilis and water to gelatinized rice to ferment for 72-96 hours while maintaining 40-42 ° C. to produce a sacrum;
Sterilizing and cooling through pasteurization in a sterilizer prepared in advance for several seconds at 100-130 ° C. or by pasteurization at 60-70 ° C. for 30-40 minutes;
After sterilization is carried out in the aging unit for 24 to 72 hours at a temperature of less than 10 ℃;
Adding the lemon extract in an amount of 0.5 to 1% by weight based on the total weight of the lemon extract in the step of aging; And
Method of producing a functional makgeolli containing long-term preservation comprising the step of filling the container with the finished product prepared by the above step.
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