THE IMPROVING METHOD OF SHELF LIFE OF UNREFINED RICE WINE BY COLD SHOCK

摘要

PURPOSE: A method for extending expiration date by treating takju (coarse liquor) by cold shock is provided to reduce the number of microorganisms after fermentation, thereby maintaining catabolism components (acidity, pH) and taste while takju is stored and distributed. CONSTITUTION: A method for extending expiration date by treating takju by cold shock comprises the steps of: freezing takju at -20.5°C to -15.5°C for 7-12 days; and thawing the takju at 4-10°C for 1-2 days. The expiration date is extended by suppressing fermentation of microorganisms while takju is stored and distributed. [Reference numerals] (AA) Dividing takju (coarse liquor); (BB) Low temperature treating takju at -20.5°C to -15.5°C for 7-12 days (most desired condition: low temperature treating at -20°C for 10 days); (CC) Thawing the takju at 4-10°C for 1-2 days (most desired condition: thawing at 4°C for 1-2 days); (DD) Extending the expiration date of takju