JP2009077631A - Pseudo-wine production apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pseudo-wine production apparatus. <P>SOLUTION: This pseudo-wine production apparatus produces imitation wine as matured wine, and is characterized by: placing juice in a distillation pot 1 up to a position of 1,000 cc; integrally stacking the distillation pot with a hot-water storage tank 4; putting cold water in the tank 4 from a water-adding port 5; then igniting, first heating up to approximately non-boiling 90°C with a high flame; quickly changing high heat to low heat; continuing the heating at a temperature capable of distilling the water; stopping the heating, when a water gauze 8 reaches 700 cc; and then immersing in water or in cooled water. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

Technology field

The present invention is a pseudo wine maker, which can be immediately manufactured as a home drink.

In general, sake is waited for barreling for a long period of time and then alcoholized, and it becomes high depending on the age of aging.
Therefore, it is handled not only as a general item but also as a valuable item.

Problems to be solved by the invention

Aging means that, when left for a long period of time, the moisture of the fruit juice and the sweetness of the fruit juice is alcoholized, but the present invention is not limited to the sake that has been aged without many years. I will provide it.
In addition, although a large amount of pods damaged by disasters, etc. are given to livestock, we will manufacture valuable pseudo sake by applying this plan.

Means for solving the problem

Even if it is not the grain that is identified as the most enemy of sake, many years of experience of splashing, disinfecting, concentrating, and extracting sweetness by heating the juice extracted from the grapes produced in each region According to the person's record.
Therefore, the manufacturing device shown in claim 1 is required.

Embodiment of the Invention

The use of sugar is prohibited in the production of the present invention.
The liquid smoke mixed with sugar changes with time.
Therefore, in the present invention, natural natural sweetness (Migen solution) is used as a catalyst. (Trademark registration application 2006-076470)

Remove only the persimmon grains, wash them well, spread them on newspapers, etc., remove the moisture, wrap them in about 3 pieces of gauze and squeeze out the juice, and remove the skin completely.

Taste or measure the squeezed liquid smoke with a finger, and mix and stir the catalyst appropriately for the sweetness.

When the sweetness of the liquid smoke is strong, 10 to 20 cc (about 2 spoons) of catalyst is mixed with 500 cc shown in FIG.

The juice is stored up to 1000 cc in the distillation pot (1), and the hot water tank (4) is overlapped to form a single unit. When the thermometer (7) rises to around 0 ° C, it is immediately changed to a low heat and continues at a temperature that can be evaporated, and when the water meter (8) reaches 700 cc, stop the fire and immerse in water or cold water.

When it cools, it mixes and drinks the alcohol of your choice, but if you want to keep it aged, mix it with whiskey or pure alcohol and wait for a long time.
Therefore, in the case of drinking, do not put alcohol each time.

The aged sake is gently drunk with only the supernatant. Do not stir.

Contrary to the means described above,
It is also possible to extract alcohol from any fruit or other fermentation broth using straw. It is also possible to make fruit liquor with that alcohol.

It can be easily manufactured in-house and becomes a drink for everyone.
In addition, depending on the procedure of the manufacturing method and the type of koji, it will be close to koji wine that has been aged for many years. In addition, if you use a dye-lined essence, you will get the illusion of authenticity.
Also, if you get used to drinking, there is no substitute for homemade sake.

Fig. 1 Cross-sectional view of a simulated sake brewing machine

Explanation of symbols

Fig. 1 Distilling pan Fig. 2 Water storage tank Fig. 3 Lotto Fig. 4 Hot water storage tank Fig. 5 Water outlet Fig. 6 Water outlet Fig. 7 Thermometer Fig. 8 Water meter

Claims (2)

In order to produce an imitation sake like an aged sake, a distillation pot ▲ 1 ▼ is provided at the bottom to evaporate the water of the mixed strawberry juice, and a water tank ▲ 2 ▼ is placed on the top This is a simulated sake brewing machine that has a hot water storage tank (4) with built-in (3), puts cold water from the water outlet (5), and combines the upper and lower parts together. Water meter in distillation pot (1) (8) The fruit juice is stored and heated to the position of 1000cc, but when the thermometer (7) reaches around 90 °, immediately heat with a suitable low heat and heat with water meter (8). When the water meter drops to one-third and the water coming out of the outlet (6) is equivalent to one-third, the heating is stopped and soaked in cold water. It is a vessel.

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