WO2022050511A1 - Method for preparing bamboo culm in which cracking and mold growth are inhibited - Google Patents

Abstract

The present invention relates to a method for preparing a bamboo culm in which cracking and mold growth are inhibited, the method comprising: a mineral solution preparation step of mixing a yellow soil powder and a zeolite powder, each having a mash of 200, and mixing same with purified water, and then using a U-sonicator to disperse a supernatant of the suspension for approximately 1-3 minutes, thereby preparing a mineral solution; a bamboo culm pretreatment step of immersing a bamboo culm in a complex for 30 minutes, and then drying same for 30 minutes to one hour; an immersion step of immersing the pretreated bamboo culm in the mineral solution for 1-2 hours; a primary drying step of performing natural drying for 1-2 hours after the immersion; a secondary drying step of performing drying at a temperature of 180-230°C for 1-2 hours in a drying furnace after the primary drying; and a tertiary drying step of naturally drying, for 30 minutes, the bamboo culm having been secondarily dried.

Description

Manufacturing method of bamboo barrels that suppressed splitting and mold growth

The present invention relates to a method for manufacturing a multi-purpose bamboo barrel that suppresses splitting and mold generation, and effectively drying bamboo through a coating using a multi-complex containing bamboo multi extract and a special multi-step drying method to use bamboo for various purposes. It relates to a method for manufacturing a barrel.

In general, wood undergoes deformation according to the difference in moisture content between the outer and inner skins and its own strength, and in bamboo, if the bamboo is thinned according to the difference in moisture content between the inner and outer skins, splitting occurs.

In the case of crafts using bamboo, various items such as baskets, trays, rice cookers, umbrellas, traditional tea tools, hats, tobacco pipes, sticks, fans, mats, mats, boards, fences, bowls, and bamboo cookers have been manufactured and used. In the case of these crafts, with the exception of some, since bamboo is thinly sliced and trimmed to make products, cracks do not occur.

However, when making products using natural bamboo barrels, in order to prevent splitting, various methods are used, such as drying in the shade for 2 to 3 months or roasting over a fire. According to this flow, cleavage occurs. Therefore, in order to prevent splitting, cracks, various processing methods utilizing the characteristics of each type of bamboo are required.

As a prior art disclosed in relation to bamboo splitting, Korean Patent Laid-Open No. 10-0457232 (a drying method for preventing splitting of a whole bamboo) contains moisture through the maguri surface of the bamboo There has been proposed a drying method of whole bamboo, which consists of sealing the bamboo surface with an appropriate moisture barrier film so that evaporation is completely or partially blocked, and then drying it within a predetermined temperature range in a heating device. Since bamboo is cut and used, this method cannot be used as it is.

In the case of bamboo, gibberellin, a growth regulator, is secreted at every node, and together with auxin, a growth-promoting hormone component is produced, which causes the bamboo to grow explosively. In the year of emergence, there are usually 1 to 3 or 4 branches, and in the second year, new branches appear on the first or second nodes of 1, 2, 3, 4 branches, and branches from the previous year with more than 2 nodes will die and fall off, leaving traces of fallen branches. appear clearly. In the third year, a new branch appears from the first or second node of the new branch from the previous year, and the upper part of the previous year's branch withers away and falls off. As this phenomenon repeats every year, it is easy to identify the age of a bamboo by looking at the number of marks on which the branches have fallen. In Damyang and other areas where bamboo grows, wood aged 5 years or older is called leather or porridge and used as a material for wood or bamboo crafts.

When bamboo wood (bamboo liver) is used, mold occurs in exposed areas depending on the location of use and the degree of moisture contained in it. Therefore, bamboo is prevented from growing mold by various preservation treatment methods. In the case of bamboo crafts made in Damyang, the method of boiling and using it or roasting it in a fire to kill microorganisms (bacteria) on the surface and to burn nutrients to remove mold Prevents or inhibits the occurrence of mold by coating using synthetic resin. Here, it is necessary to avoid artificial methods as much as possible and process bamboo in a natural way to prevent splitting and mold growth.

An object of the present invention is to solve the above problems, and to provide various semi-permanent bamboo barrels for bamboo crafts according to multi-stage drying according to temperature and to solve the problems of splitting and mold generation.

In order to achieve the above object, in the method for manufacturing a bamboo barrel in which splitting and mold generation is suppressed according to an embodiment of the present invention, loess powder and zeolite powder of 200 mash or less are mixed, mixed with purified water, and then the supernatant of this turbid solution is mixed A mineral solution preparation step of preparing a mineral solution by dispersing it for about 1 to 3 minutes using a U-sonicator, a bamboo barrel pretreatment step of immersing the bamboo barrel in the complex for 30 minutes and drying for 30 minutes to 1 hour, An immersion step of immersing the bamboo barrel in Mineral N for 1 to 2 hours, a primary drying step of natural drying for 1 to 2 hours after being immersed, and a drying furnace after the primary drying at a temperature of 180 to 230° C. for 1 to 2 hours It may be formed by a secondary drying step of drying and a tertiary drying step of naturally drying the second dried bamboo barrel for 30 minutes.

The complex is produced by distilling the vinegar obtained by cooling the gas generated within a temperature of 90 ° C to 280 ° C with a heating furnace in the process of pyrolysis of bamboo, and leaving the bamboo extract for at least 3 years, and after steaming the bark of the bamboo shoots at 80 to 120 ° C. After drying at a low temperature for 20 to 80 hours at a temperature of 15 to 80° C., a bamboo shoot bark extract preparation step obtained by hot water extraction using a low-temperature fermented raw material, and a bamboo extract mixture prepared by mixing the bamboo extract and the bamboo shoot bark extract in a ratio of 1:1 and Fulvic acid may be formed, characterized in that it is prepared by mixing 1:1.

After the third drying, the temperature of the dried bamboo barrel is raised to 280° C. to 330° C., and then the fourth drying step is reduced and calcined for 0.5 to 1 hour, and the fourth dried bamboo barrel is fired at a temperature of 450° C. for 1 to 2 hours. and a cooling step of naturally cooling the fired bamboo barrel for 8 to 12 hours.

In the secondary drying step, a circulating container is formed inside the drying furnace and may be formed to further include an internal air circulation step that automatically rotates in units of 20 minutes.

As described above, the present invention can produce the effect of simultaneously preventing splitting of the bamboo barrel and mold by immersing the bamboo barrel using a multi-complex containing bamboo extract having antibacterial, anti-inflammatory, and antifungal activity and then drying it. there is. In addition, the bamboo barrel can be protected from the outside because the sap contained in the bamboo barrel escapes out during the drying process to create a coating effect.

In addition, since the moisture content of the inner and outer skin of the bamboo barrel is almost the same, cleavage can proceed much more slowly. And, through immersion and drying of the bamboo multi-complex, nutrients in the bamboo barrel are appropriately removed, thereby inhibiting the fungal activity, so that the bamboo barrel can be used semi-permanently.

1 is a picture of the nodes of Bunjuk, Wangdae, and Maengjongjuk.

Figure 2 is a 200-fold, 1,000-fold magnification of the bamboo tube bundle of Bunjuk, Wangdae, Maengjongjuk.

3 is a flowchart illustrating a method for manufacturing a bamboo barrel in which splitting and mold generation are suppressed according to an embodiment of the present invention.

4 is a 200-fold, 500-fold, and 1,000-fold magnification of the bamboo stem bundles of powdered porridge, king dae, and Maengjong-juk before being immersed in a mineral solution according to an embodiment of the present invention and then subjected to high temperature drying at 200°C.

5 is a 200-fold, 500-fold, and 1,000-fold magnification of bamboo tube bundles of powdery porridge, wangdae, and maengjongjuk after high temperature drying treatment at 200° C. immersed in mineral solution according to an embodiment of the present invention.

6 is a 1,000-fold, 5,000-fold, and 50,000-fold magnification of the surface images of powdered porridge, wangdae, and maengjongjuk before high-temperature drying at 200° C. immersed in a mineral solution according to an embodiment of the present invention.

7 is a 1,000-fold, 5,000-fold, and 50,000-fold magnification of the surface images of powdered rice, king-dae, and maengjong-juk after high-temperature drying treatment at 200° C. immersed in mineral solution according to an embodiment of the present invention.

8 is a microscopic image (100 times magnification) of the cross-sections of powdered rice cakes, Wangdae, and Maengjongjuk before and after 200°C high temperature drying treatment immersed in mineral solution according to an embodiment of the present invention.

9 is a photograph showing the result of splitting/antibacterial treatment of bamboo and ordinary bamboo immersed in mineral solution at 200° C. high temperature according to an embodiment of the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is those well known and commonly used in the art.

Throughout this specification, when a part "includes" a component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Hereinafter, a method for manufacturing a bamboo barrel in which splitting and mold generation are suppressed according to the present invention will be described.

Figure 1 is a photograph of the node of the king dae, bunjuk, and Maengjongjuk, and Figure 2 is a photograph enlarged 200 times and 1,000 times of the bamboo tube bundle of the kingdae, bunjuk, and Maengjongjuk. The microscope was observed and photographed using a Carl-Zeiss Smart zoom 5 Digital Microscope.

In the case of Maengjongjuk and Bunjuk, as shown in the photomicrograph below, the pores of the stem (jukgan) are distinct, so it must be dried using the method described above. Since the structure of the is much denser, fragmentation may not occur during dry use without additional treatment. For example, in the case of products using bamboo as a barrel, such as bamboo bowls and massagers from Damyang, most of them are manufactured using a king rod. However, in order to prevent mold at the same time, it is effective to treat it according to the method posted above.

3 is a flowchart illustrating a method for manufacturing a bamboo barrel in which splitting and mold generation are suppressed according to an embodiment of the present invention.

The method for producing a bamboo barrel that suppresses splitting and mold generation of the present invention includes a mineral solution production step (S100), a bamboo barrel pretreatment step (S200), an immersion step (S300), primary drying (S400), secondary drying (S500). ) and tertiary drying (S600). The mineral liquid preparation step (S100) and the bamboo barrel pretreatment step (S200) may be sequentially performed or may be applied to the immersion step (S300) after each production.

The mineral solution preparation step (S100) includes a mixed soil preparation step (S110), a turbid solution preparation step (S120) and a mineral dispersion step (S130). In the mixed soil manufacturing step (S110), mixed soil is prepared by mixing loess powder and zeolite in a ratio of 2:8. The turbidity preparation step (S120) is prepared by mixing the prepared mixed soil and purified water in a ratio of 3:7. In the mineral dispersing step (S130), the recovered supernatant is set to 5 sec in pulse mode using a U-sonicator, and then the minerals are dispersed for 1 to 3 minutes to prepare a mineral solution.

The bamboo barrel pretreatment step (S200) includes a bamboo multi-complex manufacturing step (S210), an antibacterial treatment (S220) and an antibacterial drying step (S230). The bamboo multi-complex manufacturing step (S210) prepares a bamboo multi-complex by mixing a bamboo extract and fulvic acid. In the antibacterial treatment (S220), a bamboo barrel is immersed in the manufactured bamboo complex for 30 minutes. In the antibacterial drying step (S230), the soaked bamboo barrel is recovered and then dried for 30 minutes to 1 hour.

In the immersion step (S300), the dried bamboo barrel is immersed in the bamboo multi-complex and immersed in the mineral solution for 1 to 2 hours.

In the primary drying (S400), the bamboo barrel is naturally dried for 1 to 2 hours after being immersed. In the secondary drying (S500), the bamboo barrels manufactured after natural drying are reduced and calcined at 180-230° C. for 1 to 2 hours in a drying furnace capable of multi-stage drying by temperature. The tertiary drying (S600) circulates the reduced-calcined bamboo barrels to dry naturally for 30 minutes, and then wipes the surface to remove foreign substances.

The bamboo complex for antifungal activity of the present invention is an acidic solution in which the pH is lowered by mixing fulvic acid with a bamboo extract effective for antibacterial and anti-inflammatory properties. It effectively kills microorganisms due to acidity, and it is characterized in that it penetrates into the inside of the bamboo barrel and discharges nutrients to the outside when immersed.

The mixed soil dispersion designed to prevent splitting of bamboo barrels was used by mixing loess powder of 200 mash or less and zeolite (CAS NO 1318-02-1). Therefore, the optimal ratio was derived through various experiments, and the reason for using the U-sonicator to set the pulse mode to 5 sec and then disperse it for about 1 to 3 minutes is to break the minerals into small pieces to make it easier to penetrate into the bamboo. In the case of powdered rice and maengjongjuk, the internal structure is not dense, so it is characterized in that it must be immersed in the dispersion.

In addition, it may further include a method of manufacturing a bamboo charcoal barrel that suppresses the splitting and the generation of mold. The manufacturing method of the bamboo charcoal barrel is manufactured by firing the bamboo barrel manufactured by the tertiary drying (S600). The manufacturing method of the bamboo charcoal barrel includes a fourth drying step (S700), a firing step (S800) and a cooling step (S900).

In the fourth drying step (S700), the dried bamboo barrel is reduced and calcined for 30 minutes to 1 hour after raising the temperature to 280° C. to 330° C. in a drying furnace.

In the calcination step (S800), the temperature of the drying furnace is raised to 450° C. after reduction calcination and calcined for 1 to 2 hours. In the case of the drying furnace, a circulation type container is installed and automatically rotated for 20 minutes to prevent drying and firing of the bamboo barrels from being performed properly due to a temperature difference between the upper and lower sides of the drying furnace. In order to prevent splitting of the bamboo barrel due to a sudden increase in temperature, the temperature is fixed at 280℃~330℃, which is the thermal decomposition temperature of bamboo, heated for 30 minutes to 1 hour, and then the temperature is fixed at 450℃ again for 1-2 It is characterized by time reduction calcination.

In the cooling step (S900), the fired bamboo barrel is cooled for 8 to 12 hours.

Hereinafter, in order to help the understanding of the present invention, it will be described in more detail based on the experimental results of Examples of the present invention. However, these experimental results are merely illustrative of the present invention and do not limit the appended claims, and it is apparent to those skilled in the art that various changes and modifications to the embodiments are possible within the scope and technical spirit of the present invention. , it is natural that such variations and modifications fall within the scope of the appended claims.

Example

After soaking for 1 hour in a bamboo multiplex prepared by mixing bamboo extract and fulvic acid, the powdery porridge, king porridge, and maengjok porridge were immersed in the prepared mineral solution for 1 hour, dried naturally, and then the cross-section and surface shape were scanned. Microscopy (hereinafter referred to as 'SEM'), stereomicroscope, and high temperature drying (180(±30)℃), cross-section and surface shape are taken with SEM and stereomicroscope.

[Analysis of cross-section and surface shape of bamboo before/after high-temperature drying]

A thin specimen (thickness less than 0.5 mm) was collected for SEM imaging and observation with a stereo microscope, and attached to a circular stub with a diameter of 3 cm coated with carbon tape. After that, it was dried at 105°C for 1 hour, and after cooling, the corners of the specimen were partially treated with carbon paint and coated to make a conductor. After that, the sample was mounted on the SEM and cross-sections and surfaces were observed at various magnifications. The sample cut at 6 points was transferred to a stereo microscope after SEM observation, and the vascular bundle was observed at a magnification of 100 times.

The high-temperature drying condition is set to 200°C, so that it is possible to check the possibility that some components of bamboo ooze out to the surface and clog pores such as bamboo tube bundles during the drying process.

4 is a 200-fold, 500-fold, and 1,000-fold magnification of the bamboo stem bundles of powdered porridge, king dae, and Maengjong-juk before being immersed in a mineral solution according to an embodiment of the present invention and then subjected to high temperature drying at 200°C. As shown in the photo shown in FIG. 4 , looking at the cross-sectional SEM images of Bunjuk, Wangdae and Maengjongjuk, there was no significant difference except that the wrinkle shape inside the vascular bundle was different.

5 is a 200-fold, 500-fold, and 1,000-fold magnification of cross-sectional bamboo tube bundles of Bunjuk, Wangdae, Maengjongjuk after being immersed in a mineral solution and then dried at 200°C. After drying, the wrinkled surface inside the tube bundle was found to be rough. It was found that when the bamboo was exposed to high temperatures, the material inside the bamboo oozes out to the surface and hardens as it dries.

6 is a 1,000-fold, 5,000-fold, and 50,000-fold magnification of surface SEM images of powdered rice cakes, wangdae, and Maengjong-juk before high temperature drying treatment at 200° C. after immersion in mineral solution according to an embodiment of the present invention. Wangdae is characterized by almost no micro-protrusions on the surface compared to powdered rice. Maengjongjuk has few surface micro-protrusions unlike powdered rice, and has a rougher surface compared to royal porridge.

7 is a 1,000-fold, 5,000-fold, and 50,000-fold magnification of surface SEM images of powdered rice cakes, wangdae, and maengjongjuk after high temperature drying treatment at 200°C. Compared to before drying, the powder has a lot of fine protrusions on the surface, and the shape of the protrusions is deformed due to drying. The crown is similar to that before drying, and almost no bumps are observed, and it still shows a smooth surface. Maengjokjuk also has the same surface microprotrusions as before drying, but the number is smaller than that of powdered rice.

4 to 7, as a result of SEM observation of the cross-sections and surfaces of the powdered rice cakes, wangdae, and maengjongjuk before and after high-temperature drying, it was shown in photographs that the wrinkled surface inside the tube bundle became rough after high-temperature drying. is considered to be hardened.

Figure 8 is a stereoscopic microscope observation of the cross-sections of powdered rice, kingdae, and Maengjongjuk before/after high-temperature drying treatment. After drying at high temperature, the tube bundles of Bunjuk, Wangdae, and Maengjongjuk were blocked in the stereomicroscopic image. This is because the mineral-treated (immersed) bamboo does not evaporate and hardens after exuding the material inside the bamboo when it is dried at high temperature, giving a coating effect, so that the bamboo barrel can be protected from the outside and the bamboo barrel can be used semi-permanently.

[Antibacterial test of bamboo multi-complex]

The antibacterial effect of bamboo multi-complex prepared by mixing bamboo extract and fulvic acid was tested.

For pre-culture of the test bacteria, the test strain was taken from the slope medium, inoculated in Tryptic soy broth, and cultured at 35±1° C. for 18 to 24 hours. The test bacterial solution was diluted with sterile physiological saline so that the number of viable cells was (1 to 9.9)×10 ⁸ CFU/mL and used as the test bacterial solution. 0.2 mL of the test bacteria solution was added to 20 mL of the sample (stock solution) and mixed, and then left at (22±2)°C for 60 minutes and 90 minutes. The antibacterial effect test on the test strains Staphylococous aureus and Staphylococous epidermidis was initially diluted with D/E neutralizing broth. The neutralized test solution was diluted step-by-step, and 1 mL was dispensed into 2 Petri dishes for each concentration. (15~25)mL of Tryptic soyagar prepared in advance at (45~50)℃ was dispensed in a Petri dish, and coagulated at room temperature. The solidified Petri dish was inverted and incubated at (35±1)℃ for (24~48) hours. The test was repeated twice for each strain, and the number of initial and control viable cells was measured using sterile physiological saline.

After culturing, observation of the number of viable cells was performed by selecting a Petri dish representing (30 to 300) pieces. When the number of viable cells was observed only at the lowest dilution stage, counting was performed regardless of the range of observation. When bacteria proliferated, it was calculated by multiplying the number of bacteria on the medium by the dilution factor. When bacteria did not multiply in the medium, it was expressed as "less than 10" (<10) by multiplying by the dilution factor made in the neutralization step.

Table 1 below shows the results of the antibacterial test against Staphylococous aureus.

division		Number of viable cells (CFU/mL)	log value	mean log
Control (initial)		3.1 × 10 6	6.49	6.49
test group (After 60 minutes)	I	< 10	< 1.00	< 1.00
	II	< 10	< 1.00
test group (after 90 minutes)	I	< 10	< 1.00	< 1.00
	II	< 10	< 1.00

The initial number of inoculated bacteria was 3.1×10 ⁶ CFU/mL, and the number of control bacteria after 60 and 90 minutes was 3.2×10 ⁶ CFU/mL and 4.5×10 ⁶ CFU/mL, respectively. After 60 and 90 minutes, the number of test bacteria was observed to be <10 CFU/mL in both repeated tests. Table 2 shows the results of the antibacterial test against Staphylococous epidermidis.

division		Number of viable cells (CFU/mL)	log value	mean log
Control (initial)		3.2 × 10 6	6.51	6.51
test group (After 60 minutes)	I	< 10	< 1.00	< 1.00
	II	< 10	< 1.00
test group (after 90 minutes)	I	< 10	< 1.00	< 1.00
	II	< 10	< 1.00

The initial number of inoculated bacteria was 3.2 × 10 ⁶ CFU/mL, and the number of control bacteria after 60 and 90 minutes was 3.5 × 10 ⁶ CFU/mL and 3.7 × 10 ⁶ CFU/mL, respectively. After 60 and 90 minutes, the number of test bacteria was observed to be <10 CFU/mL in both repeated tests. Table 3 shows the summary of the results of the antibacterial test in Tables 1 and 2. (Unit: meam log)

strain	Early	Average number of viable cells		LR*
Staphylococous aureus	6.49	after 60 minutes	< 1.00	> 5.49
		after 90 minutes	< 1.00	> 5.49
Staphylococous epidermidis	6.51	after 60 minutes	< 1.00	> 5.51
		after 90 minutes	< 1.00	> 5.51

As a result of the LR* = log reduction test, the antibacterial test values for Staphylococous aureus were > 5.49 and > 5.49 at 60 minutes and 90 minutes, respectively, and the antibacterial test values for Staphylococous epidermidis were > 5.51 and > 5.51 at 60 minutes and 90 minutes, respectively. If the log reduction is 4 or more, it means 99.99% or more, and if it is 5 or more, it means 99.999%.

After preparing 200 pieces of powdered rice, kingdae, and maengjongjuk each, splitting (cracks) and occurrence of mold were tested. 100 each of Bunjuk, Wangdae, and Maengjongjuk are immersed in a bamboo multiplex and then immersed in mineral liquid and then dried at 200℃ high temperature. The remaining 100 pieces of powdered rice cakes, royal bamboo shoots, and maengjongjuk are dried at 200℃ high temperature without immersion in the bamboo multiplex and mineral solution.

division		unprocessed (Experimental subject/result)	Bamboo Complex & Mineral Treatment (Experimental subject/result)
mold outbreak number		powder	100/100	100/0
	king	100/100	100/0
	maengjongjuk	100/100	100/0
cleavage number		powder	100/100	100/0
	king	100/98	100/0
	maengjongjuk	100/100	100/0

Referring to Table 4 and FIG. 9, splitting and mold did not appear in the bamboo multiplex and high temperature dried bamboo (Bonjuk, Wangdae, Maengjongjuk) after mineral treatment, but both splitting and mold were observed in general bamboo. In the royal dynasty, splitting did not appear in 2 cases, but all 98 out of 100 exhibited cleavage. It was confirmed that if ordinary bamboo is dried at a high temperature without treatment with bamboo complex and minerals, the sap from the inside of the bamboo during the drying process causes splitting, and mold appears more actively after drying at high temperature. The present invention can produce the effect of simultaneously preventing splitting and mold of the bamboo barrel by immersing the bamboo barrel using a multi-complex containing bamboo extract having antibacterial, anti-inflammatory and antifungal activity and drying it, and a high-temperature drying process Through this process, the nutrients in the bamboo barrel are properly removed and mold activity is inhibited, so the bamboo barrel can be used semi-permanently.

As described above in detail a specific part of the content of the present invention, it is not limited to what is illustrated in the drawings, and for those of ordinary skill in the art, this specific description is only a preferred embodiment, thereby It will be clear that the scope is not limited. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (5)

1. Mineral liquid preparation step of mixing loess powder and zeolite powder of 200 mash or less, mixing with purified water, and then dispersing the supernatant of this turbid liquid for 1 to 3 minutes using a U-sonicator to prepare a mineral liquid;

   A bamboo barrel pretreatment step of immersing the bamboo barrel in the complex for 30 minutes and then drying for 30 minutes to 1 hour;

   An immersion step of immersing the pretreated bamboo barrel in Mineral & N for 1 to 2 hours;

   A primary drying step of natural drying for 1 to 2 hours after the immersion;

   a secondary drying step of drying for 1 to 2 hours at a temperature of 180 to 230° C. in a drying furnace after the primary drying; and

   A method for producing a bamboo barrel with suppression of splitting and mold generation, comprising a third drying step of naturally drying the second-dried bamboo barrel for 30 minutes.
2. The method of claim 1,

   The complex is a bamboo extract prepared by distilling the vinegar obtained by cooling the generated gas within a heating furnace temperature of 90 ° C to 280 ° C in the process of pyrolysis of bamboo, and standing still for more than 3 years;

   A bamboo shoot bark extract preparation step obtained by steaming the bamboo shoot skins at 80 to 120° C., drying them at a low temperature for 20 to 80 hours at 15 to 80° C., and extracting them with hot water using the low-temperature fermented raw material; and

   A method for producing a bamboo barrel that suppresses splitting and mold generation, characterized in that the bamboo extract mixture prepared by mixing the bamboo extract and bamboo shoot bark extract in a ratio of 1:1 and fulvic acid are mixed in a 1:1 ratio .
3. The method of claim 1,

   a fourth drying step of raising the temperature of the dried bamboo barrel to 230° C. to 330° C. after the third drying, and then reducing and calcining for 0.5 to 1 hour;

   a calcination step of calcining the fourth dried bamboo barrel at a temperature of 450° C. for 1 to 2 hours; and

   A method for producing a bamboo barrel with reduced splitting and mold generation, comprising a cooling step of naturally cooling the fired bamboo barrel for 8 to 12 hours.
4. The method of claim 1,

   In the secondary drying step, a circulating container is formed inside the drying furnace and an internal air circulation step of automatically rotating in units of 20 minutes.
5. [Claim 5] A bamboo barrel that suppresses splitting and mold growth, characterized in that it is manufactured by the method of any one of claims 1 to 4.

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