KR930019813A - Manufacturing method and long term storage of makgeolli - Google Patents

Manufacturing method and long term storage of makgeolli Download PDF

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Publication number
KR930019813A
KR930019813A KR1019920003962A KR920003962A KR930019813A KR 930019813 A KR930019813 A KR 930019813A KR 1019920003962 A KR1019920003962 A KR 1019920003962A KR 920003962 A KR920003962 A KR 920003962A KR 930019813 A KR930019813 A KR 930019813A
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KR
South Korea
Prior art keywords
fermentation
makgeolli
alcohol
main
hot water
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KR1019920003962A
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Korean (ko)
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KR940011531B1 (en
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조천영
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조천영
강원농산 주식회사
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Priority to KR1019920003962A priority Critical patent/KR940011531B1/en
Publication of KR930019813A publication Critical patent/KR930019813A/en
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Publication of KR940011531B1 publication Critical patent/KR940011531B1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

본 말명은 산폐균과 부패균의 오염이 없는 신선한 먹걸리를 장기간 보간시에도 부패되지 않는 막걸리에 관한 것으로, 밀폐 발효용기내의 발효실에 주요원료와 정제수를 가하여 혼합하고 적정 발효온도가 유지되도록 밀폐 발효 용기외측의 자겟에 온수를 순환시킴과 함께 청정공기를 취입하여 발효시켜 주요를 생성시키고, 발효시 증발되는 알코올과 탄산가스는 외부의 냉각탑에 배기하여 알코올은 액화시켜 다시 발효실로 환원시키고, 상기의 주요를 밀폐 발효용기에서 배출시켜 주요중의 찌꺼기를 제거하고 균질처리와 냉각처리한 후 비타민 C를 첨가하고, 여기에 공기를 탈기한 정제수를 가하여 일정알코올도수가 되도록 정율 혼합하여서 됨을 특징으로 하는 막걸리 제조방법에 관한 기술임.The term refers to makgeolli that does not rot even after long-term interpolation of fresh mud-free foods without contaminants of L. aeruginosa and decayed bacteria. The hot water is circulated to the outer jacket and clean air is blown into the fermentation to produce the main.The alcohol and carbon dioxide gas evaporated during the fermentation are exhausted to the external cooling tower, and the alcohol is liquefied and reduced to the fermentation chamber. Makgeolli, characterized in that the discharge from the sealed fermentation vessel to remove the debris in the main, homogeneous treatment and cooling treatment, and then add vitamin C, mixed with a fixed alcohol so that a constant alcohol content by adding degassed air to it. Description of the method.

Description

막걸리의 제조 및 장기 저장방법.Manufacturing and long-term storage of makgeolli.

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

본 도면은 밀폐식 발효공정을 나타낸 막걸리 제조장치 단면도.The figure is a sectional view of the makgeolli manufacturing apparatus showing a closed fermentation process.

Claims (4)

밀폐 발효용기내의 발효실에 주요(酒要)원료와 정제수를 가하여 혼합하고 적정 발효온도가 유지되도록 밀폐 발효 용기외측의 자겟에 온수를 순환시킴과 함께 청정공기를 취입하여 발효시켜 알코올을 생성시키고, 발효시 증발되는 알코올과 탄산가스는 외부의 냉각탑에 배기하되, 알코올은 액화시켜 다시 발효실로 환원시키고, 상기의 주요를 밀폐 발효용기에서 배출시켜 주요중의 찌꺼기를 제거하고 균질처리와 냉각처리한 후 비타민 C를 첨가하고, 여기에 공기를 탈기한 정제수를 가하여 일정알코올도수가 되도록 정율 혼합하여서 됨을 특징으로 하는 막걸리 제조방법.Add main raw materials and purified water to the fermentation chamber in the sealed fermentation vessel, mix them, circulate hot water in the outside of the hermetic fermentation vessel to maintain the proper fermentation temperature, and blow clean air to produce alcohol. Alcohol and carbon dioxide gas evaporated at the time are exhausted to an external cooling tower, alcohol is liquefied and reduced to fermentation chamber again, and the main is discharged from the closed fermentation vessel to remove the residues of the main, homogeneous treatment and cooling treatment The method for producing makgeolli, characterized in that C is added and purified water is mixed to add a constant alcohol degree by adding degassed air. 제1항에 있어서, 발효온도가 20~30℃ 유지되도록 밀폐 발효 용기외측의 순환자겟에 온수를 순환시킴을 특징으로 하는 막걸리 제조방법.The method of claim 1, wherein the hot water is circulated in a circulation target outside the sealed fermentation vessel so that the fermentation temperature is maintained at 20 ~ 30 ℃. 제1항 또는 제2항에 있어서, 적정 발효후 자겟에서 온수를 배출후 자겟에 냉매를 순환시켜 발효를 중지시킴을 특징으로 하는 막걸리 제조방법.The method of claim 1, wherein the fermentation is stopped by circulating a coolant in the jacket after discharging hot water from the jacket after proper fermentation. 제1항의 방법으로 제조된 막걸리를 살균된 캔(can)용기에 충전후 막걸리와 캔뚜껑 공간사이(Head space)에 있는 공기를 일정압으로 탄산가스나 질소가스로 치환하면서 순간적으로 캔뚜껑을 진공 밀봉시켜 유통과정이나 장기보관시 부패나 산폐되지 않게 함을 특징으로 하는 막걸리 장기 저장방법.The makgeolli prepared by the method of claim 1 is filled into a sterilized can container, and then the can lid is vacuumed instantaneously while replacing the air in the makgeolli and the head space with carbon dioxide gas or nitrogen gas at a constant pressure. Sealed long-term storage method of makgeolli characterized in that it does not rot or decomposed during distribution or long-term storage. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920003962A 1992-03-11 1992-03-11 Method of producing and preserving korean rice wine KR940011531B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920003962A KR940011531B1 (en) 1992-03-11 1992-03-11 Method of producing and preserving korean rice wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920003962A KR940011531B1 (en) 1992-03-11 1992-03-11 Method of producing and preserving korean rice wine

Publications (2)

Publication Number Publication Date
KR930019813A true KR930019813A (en) 1993-10-19
KR940011531B1 KR940011531B1 (en) 1994-12-20

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KR1019920003962A KR940011531B1 (en) 1992-03-11 1992-03-11 Method of producing and preserving korean rice wine

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010069764A (en) * 2001-05-09 2001-07-25 이재학 Ca,VITAMIN, RICE WINE
KR101014676B1 (en) * 2010-06-09 2011-02-16 주식회사 엔유씨전자 Apparatus for making vinegar

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101316698B1 (en) * 2006-02-03 2013-10-10 주식회사 국순당 Preparation method for rice wine using aero-fermentation
KR101228591B1 (en) * 2010-07-12 2013-02-01 정필호 Rice wine manufacture system
CN105754799A (en) * 2016-05-12 2016-07-13 枣阳市灵鹿酒业有限公司 Ground-sealed lotus root yellow rice wine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010069764A (en) * 2001-05-09 2001-07-25 이재학 Ca,VITAMIN, RICE WINE
KR101014676B1 (en) * 2010-06-09 2011-02-16 주식회사 엔유씨전자 Apparatus for making vinegar

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Publication number Publication date
KR940011531B1 (en) 1994-12-20

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