KR940011531B1 - Method of producing and preserving korean rice wine - Google Patents

Abstract

(A) mixing rice cooked hard and yeast and distilled water, and fermenting at 20-30 deg.C by blowing clean air in closed fermentation chamber; (B) returning liquidized alcohol and carbonate gas to fermentation chamber; (C) removing undecomposed slurry by centrifugal separator and after uniformity and cooling treatment, then adding vitamine C; (D) manufacturing raw rice wine with 6-8o; (E) sealing in vacuum during blowing carbonate or nitrogen gas in space below can cover after injecting the raw rice wine in a sterilized can.

Description

Manufacturing and long-term storage of makgeolli

The figure is a sectional view of the makgeolli manufacturing apparatus showing a closed fermentation process.

* Explanation of symbols for main parts of the drawings

1: closed fermentation tank 2: fermentation chamber

3: raw material inlet 4: purified water inlet

5: air injection pipe 6: air supply device

7: Air piping 8: Main outlet

9: cold and hot water jacket 10: evaporative exhaust pipe

11: cooling tower 12: gas delivery pipe

13: storage tank

The present invention relates to a method for manufacturing and long-term storage of makgeolli, and in particular, to a method for manufacturing and long-term storage of makgeolli, which is not decayed even during long-term storage with a fresh quality improvement such as no contamination of rancid bacteria and rot.

In the known method of manufacturing rice wine, white mycelium is formed when the rice or starch (flour, corn, etc.) is gelatinized (steamed) and left for 24 hours with water and soup.

This is incubated at 35 ° C. for 24 hours to obtain an empire (first step).

When the water is mixed with the impregnated raw material and left for about 48 hours at about 30 ° C., a crude liquid called sake is obtained (second step).

Thereafter, as a one-stage inserting step, the fermented rice is added with fermented rice and the coarse seeded rice (also called "base liquor") and the empire together with purified water, and the mixture is fermented for 48 hours at 25 to 30 ° C (3rd step, 1st step). Fermentation).

After steaming and cooling the gourd rice again, put it in the fermentation tank of the above-mentioned third process with an appropriate amount of water purifier and keep it for 24 to 48 hours to ferment (secondary fermentation) to produce alcohol and acid. Get)

And if you add this water with the proper tap water, it becomes rice wine.

Such a production method includes an open fermentation method and a closed fermentation method.

In the open method, raw materials (goat rice), soup, water and sake are fermented in an open container (corresponding to the third process described above), and a considerable amount of alcohol (ALCHOL) is released during fermentation. In addition, it is difficult to control the proper temperature in the process of fermentation, and contaminated bacteria from the air are developed like yeasts involved in fermentation.

Therefore, in order to solve this problem, Korean Patent Publication No. 75-328 (hereinafter referred to as "line technology") adopts a closed fermentation method.

In other words, the raw material (Gdumbap, Korean water, Jomo) quenched by the known method is filtered after 24 to 72 hours from the completion of the immersion while maintaining the temperature at 28 ° C, and water is added so that the alcohol content is 5% and steamed. Transfer to sealed fermentation container sterilized by

Thereafter, the inside of the sealed fermentation vessel is kept at 15 to 30 ° C. for 2 to 5 days, and carbon dioxide gas generated at this time is accumulated in the pouring solution.

Makgeolli thus prepared is filled in an airtight container to obtain makgeolli saturated with carbon dioxide.

However, in the above-mentioned technology, after the first fermentation process in an open fermentation tank and subsequent fermentation in a closed fermentation container, contaminated microorganisms infiltrate into the air during the first fermentation process. Therefore, it is difficult to expect fresh makgeolli without contamination.

In addition, the makgeolli obtained in this manner has problems such as deterioration or liquor deterioration due to decay or rancidity during long-term storage or distribution, as well as a bad smell due to the occurrence of sintrim peculiar to drinking after drinking.

In addition, Korean Patent Publication No. 72-130 discloses a technique for preventing corruption due to propagation of various bacteria in storage or distribution process.

In other words, makgeolli fermented by a conventional manufacturing method is put in a washing bottle, and the carbonic acid gas is injected at 15 to 20 ° C. at a pressure of 2 to 3 atmospheres and sealed, and then immersed and heated in 50 to 70 ° C. for about 40 minutes. Sterilizing.

However, this is also the saturation of carbonic acid gas (that is, the state filled with carbonic acid gas in the rice wine solution) not only causes the sintrim peculiar to Makgeolli but also involves the sterilization process by fermentation process until it is injected into the sealed container. Due to the complexity of the process and the emanation of alcohol in the fermentation process, it is difficult to expect makgeolli with fresh taste.

Accordingly, an object of the present invention is to provide a good taste and aroma of makgeolli that does not deteriorate even when stored for a long time by preventing invasion of various bacteria by fermentation without infiltration of air in a sealed single container.

Hereinafter, the present invention will be described.

The present invention is put into the closed fermentation vessel washed and sterilized in the main ingredients (국) (known as the empire collectively referred to as soup) and jumo (sake) and put a suitable amount of purified water and mixed to maintain a constant fermentation temperature and Clean air is blown in and fermented to produce alcohol, and carbon dioxide is exhausted.

The main wine produced in this way ), Remove the gourd (fermented dregs) in a centrifuge, homogenize and cool, and then add vitamin C and add purified water to obtain the finished rice wine with a certain alcohol content (about 6 ~ 8 °).

The makgeolli prepared in this way is filled in a container such as a can. In the present invention, after filling the makgeolli in the canned and sterilized can, the air in the head space, which is a microspace between the filled makgeolli and the can lid, is pressurized. The can lid is sealed instantly while blowing and replacing with carbon dioxide or nitrogen gas.

Hereinafter will be described in detail with reference to the accompanying drawings.

The accompanying drawings are apparatus diagrams showing a closed fermentation process, in which a fermentation tank 1 having a fermentation chamber 2 blocked from outside air contains a raw material inlet 3 and a purified water inlet 4, and is arranged in multiple stages up and down. The air inlet pipe 5 having the through hole is connected to the air pipe 7 connected to the clean air supply device 6.

In addition, a main outlet 8 and a cold / hot water jacket 9 are installed on the bottom and the outer wall of the sealed fermentation tank 1, respectively, and the evaporative exhaust pipe 10 is connected to the cooling tower 11 at the upper part of the fermentation chamber, ₂ Connect the gas delivery pipe (12) to the CO ₂ gas storage tank (13).

In the drawings, reference numerals 14 and 15 are pipes for injecting and discharging cold and hot water, respectively, 16 are sampling pipes, 17 are thermometers for measuring main temperatures, and 18 are liquefied evaporated spirits in a cooling tower to be recovered to the fermentation chamber. Recovery tube, 19 is a safety valve, 20 is a sight glass, 21 is a sprinkling device for cleaning and sterilizing the fermentation chamber after the main discharge.

According to such a device, the input raw materials (gouda rice, empire, rice cake) are transferred to the fermentation chamber 2 of the closed fermentation tank 1 sterilized through the raw material inlet 3 by a screw-type transfer device (not shown). Purified water is added through the purified water inlet (4) and mixed, and the hot water is sent to the jacket (9) through the pipe (14) to maintain a fermentation temperature of 20 ~ 30 ℃ while supplying clean air (6) By injecting the appropriate amount of artificially purified clean air through the air inlet pipe (5) to ensure that the fermentation bacteria in the tank active in the absence of various bacteria.

In this state, the fermentation proceeds for about 72 hours. After 24 hours, fermentation begins to generate a small amount of carbon dioxide, and more than 0.3 kg / ㎣ of carbon dioxide is ejected after 36 hours.

At this time, some of the alcohol and carbonic acid gas evaporated is exhausted to the cooling tower through the evaporation exhaust pipe, the alcohol exhausted to the cooling tower is liquefied and returned to the fermentation chamber (2) through the recovery pipe 18, the carbon dioxide gas is a gas discharge pipe ( Since it is exhausted through 12) can be recycled by storing the liquefied carbon dioxide purified through a separate purification process in the storage tank (13).

And after the proper fermentation in the fermentation chamber (2) is discharged hot water through the discharge pipe 15 and through the pipe 14 to send a refrigerant below 3 ℃ to the tank jacket (9) so that no more fermentation.

The main thus produced is discharged through the outlet 8 and sent to the magnetic process.

The present invention having the fermentation process as described above by directly inputting the raw material from the beginning in a single sealed fermentation tank to prevent the infiltration of various microorganisms such as other microorganisms that may adversely affect fermentation by supplying purified air and purified water As well as obtaining a fresh main with little contamination of rancid and rot bacteria, the proper temperature can be easily adjusted according to fermentation.

In addition, the present invention does not randomly saturate carbonic acid gas as in the conventional makgeolli to stop the progress of fermentation during distribution or long-term storage as described below to obtain makgeolli to suppress the deterioration of taste and aroma due to rancidity (the present invention) Makgeolli is not sour after eating it by removing carbon dioxide).

As described above, the main discharged through the discharge port 8 is removed from the high-speed centrifuge to become a pure main filtrate. And then, by spraying a constant pressure to homogenize the lump filtrate to be uniformly distributed in the form of fine particles, the vitamin C is added thereto while stopping the fermentation by transferring to the cooling storage tank in which the refrigerant is circulated.

Here, vitamin C not only becomes a separate source of influence but also prevents rancidity by preserving the activity of aerobic bacteria in a stopped state by oxidizing and consuming oxygen remaining in the alcohol during distribution or storage.

Then, it is sent to a constant mixer, and purified water is added so that the alcohol content is 6-8 degrees.

Here, purified water is purified water that is vacuum degassed (that is, removing air in water to prevent rancidity due to continued fermentation).

Send alcoholic rice wine to the charger, fill it in a sealed container such as a can, and then seal the lid.

That is, after filling and filling the makgeolli at 3 ~ 4 ℃ through the charger, the air in the head space between the top of the makgeolli and the can lid filled in the can is filled with the gas spray nozzle attached to the winding machine. Nitrogen gas is blown momentarily to remove air to buffer the headspace with nitrogen gas or to vacuum seal the can lids instantaneously with carbon dioxide at a pressure of about 5 kg / cm 2. At this time, the degree of vacuum inside the can is 35 to 45 Hg / cm 3 (in this case, carbon dioxide gas does not enter the rice wine but blows the air between the rice wine and the extremely narrow space of the can lid).

Also, in order to prevent condensation on the outside of the can, the water is sprayed at 40 ~ 45 ℃ for 10 ~ 15 minutes to prevent the wetting of the box during packaging.

The canmakgeolli obtained in this way was subjected to a long-term preservation test for 8-12 weeks in a preservation test at 35 ~ 40 ° C using an inqubator.Therefore, there was no rancidity and decay, and the alcohol contained was vaporized to fill the head space. The city also had a stable can-makgeolli that can be stored for more than a year. The warming test results for this are shown in (Table 1).

TABLE 1

※ Result of warming preservation test for 8 weeks at 35 ~ 40 ℃ in incubator.

In addition, the fermentation component was investigated to obtain the same effect as in (Table 2).

TABLE 2

※ Total acidity and volatile acidity are expressed as titration mi of 0.1N-NaOH for 10 ml of main filtrate, and organic acid content is analyzed by gas chromatography (Tracor 550) and measured in mg.

As described above, the present invention can contribute greatly to increase the palatability of makgeolli, such as not only getting a fresh main filtrate free of germs, but also not rancid even during long-term storage, as well as good taste and fragrance and no sintrim after drinking. .

Claims (3)

In the manufacturing of makgeolli using a closed fermentation container and a device provided with a jacket outside the sealed fermentation machine, hot water is mixed in a closed fermentation container, empire, rice wine, and purified water, and the hot water is applied to the jacket so that the straight fermentation temperature (20-30 ° C.) is maintained. Circulating and blowing clean air into the fermentation vessel and fermenting the same; exhausting alcohol and carbon dioxide gas evaporated during the fermentation to an external cooling tower, and liquefying the exhausted alcohol to reduce the fermentation vessel back to the fermentation vessel; , The main manufactured by the process (酒 ) Is discharged from the sealed fermentation container to remove undissolved debris in the main, homogenized and cooled, and then vitamin C is added, followed by adding deionized purified water to the fixed alcohol mixture. Makgeolli manufacturing method characterized in that. The method of claim 1, wherein after discharging hot water from the jacket after proper fermentation, the fermentation is stopped by circulating a refrigerant in the jacket to stop fermentation. The makgeolli prepared by the method of claim 1 is filled into a sterilized can container, and then the can lid is vacuumed instantaneously by blowing carbon dioxide gas or nitrogen gas at a constant pressure into the air in the makgeolli and the head space. Sealed long-term storage method of makgeolli characterized in that it does not rot or rancid during distribution or long-term storage.