KR100758653B1 - Fruit wine manufacturing method - Google Patents

Abstract

A manufacturing method of fruit wine is provided to compensate damage and increase income of fruit farmhouses by reusing dropped fruits due to earthshock or typhoon and improve quality and flavor of fruit wine. A manufacturing method of fruit wine comprises the steps of: selecting, washing and drying fruits, and pulverizing the fruits to prepare fruit juice; mixing 25-35 wt.% of fruit juice, 15-25 wt.% of yeast and 50% of water, and fermenting the mixture for 5-7 days; inserting fruits into a vessel(30) in a body(31) with two grips(32), adding the fermented fruit extract into a culture vessel(20) having a throughout hole(21) in the bottom, sealing the culture vessel and the vessel by using an inner screw part(12) and an outer screw part(11) of a cover(10) containing an air-discharging hole(13) in the center, and maturing the mixture for 2-30 days.

Description

Fruit wine manufacturing method

1 is a perspective view showing a fruit wine manufacturing apparatus of the present invention.

Figure 2 is an exploded perspective view of the fruit wine manufacturing apparatus according to the present invention.

Figure 3 is an exemplary state of use of the fruit wine production apparatus according to the present invention.

Figure 4 is a cross-sectional view showing a state in which the check valve is installed in the exhaust hole position of the lid as another embodiment of the present invention.

Figure 5 is a fruit wine manufacturing process by the fruit wine production apparatus according to the present invention.

<Description of the symbols for the main parts of the drawings>

1: manufacturing apparatus 10: lid

11: Outer threaded part 12: Inner threaded part

13: Exhaust hole 14: Check valve

20: culture vessel 21; through

30: container 31; body

32: A handle 40: Fruit

The present invention relates to a fruit liquor manufacturing apparatus using yeast, and more specifically, the fruit liquor manufacturing apparatus is formed as a container coupled to the outside of the lid and a culture vessel coupled to the inner central portion of the lid to form the fruit contained in the container inside the container. It relates to a fruit wine manufacturing method and apparatus for producing fruit wine by the yeast of the culture vessel located.

The conventional method for preparing fruit liquor contained fruit in a method of ripening by mixing fruit and liquor by putting fruit in a container or by mixing and ripening fruit and liquor.

In addition, the manufacturing method and apparatus for manufacturing the fruit wine of the patent application No. 0445628, which is registered in the earlier application, can be fermented in the state of completely blocking the sunlight by underground construction, and it can be fermented in anoxic state to prevent oxidation. And a process for producing fruit wine using a device consisting of promoting and strengthening the physical fermentation through the rotary equipment. The fruit is crushed, the crushed fruit juice is put into a heater, subjected to high temperature heat treatment, and then treated with potassium metabisulfite, and the fruit juice is heat treated. After adding sugar to adjust the fermentation for about 1 month, remove the flesh, seeds and shells for the second fermentation, add sugars and ferment for about 3 months to adjust the sugar content, then fermentation process It is often stirred at to accelerate fermentation. After completion of the second fermentation, it is put into an pottery, oak or stainless steel barrel and aged for more than 6 months to produce fruit wine.

Discloses a method and an apparatus, but the patent No. 0445628 is not industrially soaking fruit liquor at home, but it is industrialized, and has to be equipped with a physical device such as a rotating facility. There is a problem in that a large amount of equipment investment costs are required.

In addition, conventionally, when the fruit liquor is contained, the fruit and liquor are put together in a container in a cylindrical container so as to contain alcohol, not only the taste of alcohol is darker than the flavor of the fruit liquor, but also a headache occurs after taking.

In view of the above problems, the present invention provides a fruit liquor manufacturing apparatus to manufacture fruit liquor using fallen fruits falling due to extreme weather, typhoon, etc. to compensate for damages of fruit farms and to increase income, and another object. The purpose is to produce a fruit liquor culture solution by mixing and aging yeast, fruit extract, and water to produce fruit flavors and produce quality fruit flavors.

The present invention having such an object includes a lid having an inner threaded portion and an outer threaded portion, a culture vessel connected to the inner threaded portion of the lid with a plurality of through holes formed on the bottom or sidewall of the body, and accommodating fruit and having an outer threaded portion of the lid. It is to provide a fruit wine manufacturing apparatus and a manufacturing method that can be configured to combine the container to produce a natural fruit wine.

Hereinafter, an embodiment of the present invention will be described in detail.

A lid 10 provided with an exhaust hole 13 at a central portion thereof and having an inner threaded portion 12 and an outer threaded portion 11;

A culture vessel 20 coupled to the inner threaded portion 12 of the lid 10 and having one or more through holes 21 formed at a bottom thereof;

Handle 32 is formed on both sides of the body 31 and the upper end is a configuration of the fruit wine production device consisting of a container 30 is coupled to the outer threaded portion 11 of the lid 10.

The exhaust hole 13 of the lid 10 is configured to allow the check valve 14 is installed to discharge the gas ejected from the inside.

The fruit liquor manufacturing method manufactured by the manufacturing apparatus is as follows.

Selecting the fruit to be contained, sorting, washing, drying and crushing to form an extract;

25 to 35% by weight of the prepared fruit extract, 15 to 25% by weight of yeast and 50% of water used to contain fruit liquor are aged and fermented for 5 to 7 days;

After putting the fruit 40 prepared for the sake into a container, the fermented extract is supplied to the culture vessel, and then coupled to the inner screw portion of the lid, and then mated for 2 to 30 days by combining the container with the fruit and the outer screw portion. It relates to a fruit juice production method.

Referring to the embodiment of the present invention configured as described above in detail.

Step 1: prepare fruit extracts

After sorting, washing, and drying the fruit to be filled with fruit juice, cut it, remove the seeds, and then finely chop or crush it.

Fruits selected for making fruit extracts or juices are some compositions of the culture medium for making fruit wines, preferably ripened and of high quality, and cut or pulverized into chips. The fruit juice may be in the form of chips or a crushed state.

The fruit extract made in advance to contain the fruit wine may vary in amount depending on the amount of fruit fruit produced.

Step 2: Prepare the Culture

25 to 35% by weight of the prepared fruit extract, 15 to 25% by weight of yeast used to hold fruit liquor, 50% of water are mixed in a separate container and aged for 5 to 7 days.

The fermentation temperature is carried out at room temperature, and yeast is purchased and used in the market. Yeast used for the said fruit wine does not limit either.

Fruit juice, yeast, and water as described above mixed with 5 to 7 days at room temperature is fermented itself becomes a liquid state and becomes a mature state.

The yeast is intended to be made into liquor during the ripening process of the fruit, fruit extract is to enhance the aroma of fruit wine and to help ripening the fruit as the material of the extract to make the extract or juice using the fruit to contain alcohol .

 In addition, yeast and fruit extracts are mixed and fermented in the preparation of the culture broth to adjust the concentration of alcohol and at the same time produce a strong fruit flavor.If necessary, only yeast is mixed with water without making fruit extracts. Can be.

Step 3: add fruit wine

25 to 35% by weight of the fruit extract made as described above, 15 to 25% by weight of yeast, 50% of water when the culture medium is completed, the fruit 40 is sorted, washed, dried and then cut the fruit and seeds and faucet Remove and fill only the pulp.

The cut size of the fruit 40 is not particularly limited, but small ones such as strawberries are cut in half without being cut or cut, and large ones such as apples are cut into four or more pages. At this time, after the seed is removed, only the pulp is filled in the container 30.

The cutting of the fruit 40 contained in the container 30 is intended to shorten the production period of the liquor so that the ripening is made quickly by the culture solution.

After filling the pulp in the container 30 as described above, the culture vessel 20 is inserted into the central pulp of the container 30, and the prepared culture solution is poured into the culture vessel 20, and then the lid 10 is closed.

At this time, the culture vessel 20 is to be coupled to the inner screw portion 12 of the lid 10 and the container 30 is to be coupled to the outer screw portion 11 of the lid 10.

The culture vessel 20 coupled to the inner screw portion 12 of the lid 10 has one or more through-holes 21 formed at the bottom thereof so that when the culture medium is poured, the culture vessel 20 can flow into the container 30 and at the same time into the culture medium. When the chip-shaped pulp is mixed, it remains in the culture vessel 20 and the extract is introduced into the container 30 containing the fruit 40 so that the fruit is immersed so as to ripen and ferment.

At this time, the culture solution may be filtered through a separate strainer, and only the liquid may be filled in the culture vessel.

When the yeast and fruit juice, water is mixed in the container 30 filled with the fruit 40 as described above, the fermentation of the culture medium fermented to the container 30 and aged for 20 to 30 days, the carved flesh is matured by the culture medium. As the fruit is produced.

Gas generated in the process of ripening the fruit 40 contained in the container 30 by the culture medium as described above through the through-hole 21 formed in the bottom of the tube-shaped culture vessel 20 located inside the central portion of the lid 10 It is discharged to the outside through the check valve 14 installed in the exhaust hole (13) of the.

The exhaust hole 13 is installed in the central portion of the lid 10 so as to correspond to the culture vessel 20 so as to discharge the gas generated therein, and the size of the exhaust hole is enough to have a diameter of 1 to 2 mm.

In addition, when the check valve is installed in the exhaust hole is formed to correspond to the size of the check valve to install the check valve, the check valve 14 is a conventional one so that the gas inside is discharged, but the outside air does not flow into the inside. It is.

The yeast mixed when the culture solution is prepared is yeast necessary to make sake, so in the present invention, it is made of fruit liquor even if no separate sake is added.

The fruit wine of the present invention made as described above is manufactured using only natural ingredients to produce natural fruit wine, so there is little hangover after taking, and in particular, when the alcohol breaks, the pain caused by the hangover is not generated.

As another embodiment according to the culture solution of the present invention made as described above,

When preparing a culture broth can be prepared by mixing yeast and water in a 1: 1 fermentation for 5 to 7 days.

Fruit wine production apparatus of the present invention by installing a check valve 14 in the central vent hole 13 of the lid 10 to discharge the gas generated from the inside, the inner screw portion 12 and the outer screw portion 11 Forming the inner screw portion 12 is to be coupled to the culture vessel 20 located in the center of the container, the outer screw portion 11 is configured to be coupled to the container 30.

The difference in the presence or absence of vent holes in the production of fruit liquor determines the flavor and ripening of the fruit liquor.If the fruit is excessively discharged during the ripening process by the culture medium, the aroma is reduced. This prevents the gas from being released and properly discharges the gas so that the bubbles inside the liquid move in the process of discharging the gas, which causes the liquid to be aerated to maintain color and at the same time maintain the proper fragrance. The taste of the skilled manufacturer is combined.

In addition, the inner ceiling portion of the lid 10 is provided with a sheet of paper (not shown) serving as a normal packing to maintain the airtight with the container 30 to block the outside air from flowing into the interior.

In addition, the culture vessel 20 of the present invention can form a plurality of through-holes in the body as needed, the air generated therein can be discharged through the check valve (14).

The outer side of the container of the fruit wine manufacturing apparatus of the present invention to hold a container to contain the fruit in the container containing the culture solution in the state containing a lot of weight, so handling may be inconvenient to form a handle 32 to facilitate handling .

Brief description of the accompanying drawings as follows.

1 is a perspective view showing a fruit wine manufacturing apparatus of the present invention, the lid 10 is coupled to the container 30 containing the fruit wine and the culture vessel 20 is coupled to the inner threaded portion 12 of the lid 10 container ( 30) is a perspective view showing the state of being located in the center portion.

Figure 2 is an exploded perspective view of the fruit wine manufacturing apparatus according to the present invention, the lid 10 and the culture vessel 20, showing a state separated into a container 30 in which the fruit is built a plurality of the bottom of the culture vessel 20 The through-hole 21 is formed so that the culture fluid can be introduced into the container 30 through the through-hole 21 and the gas generated during the ripening process is discharged to the upper exhaust hole.

In particular, the check valve of the exhaust hole formed in the lid of the culture vessel 20, the gas is generated when the container is full of liquid, some of the gas is discharged and some of the gas is collected in the ceiling of the lid 10, but over time According to the discharge through the check valve formed in the center portion of the lid. Therefore, the generated gas is not immediately discharged, but gradually discharged little by little, it is matured with alcohol and is produced as a fruit liquor having a lot of fruit flavor.

Figure 3 is an exemplary view showing the state of use of the fruit wine production apparatus according to the present invention, Figure 3 shows the state of preparing a fruit wine containing the culture solution in the culture vessel 20 containing the fruit cut into pieces in a container.

As described above, the culture vessel installed in the fruit wine production apparatus of the present invention forms a through-hole 21 on the side as well as the bottom to allow the culture solution to be introduced or slowly discharge the bubbles to the outside.

Figure 4 is a fruit liquor manufacturing process according to the fruit liquor manufacturing apparatus according to the present invention, briefly look at the fruit liquor manufacturing process of the present invention, the step of forming a fruit extract to form a culture medium by first selecting the fruit → the fruit extract and yeast , Mixing water to ferment for 5 to 7 days to form a culture solution → fruit selection, washing, drying, put in a container, and then mixed with the culture solution to ripen for 20 to 30 days to produce a fruit wine. The period of ripening to make fruit wine is 20 ~ 30 days, because the fruit in the container is cut into several pieces, so it can be taken in 20 ~ 30 days as a complete fruit wine. The more you drink, the deeper the flavor.

The present invention made as described above may contain fruit wine using high quality fruit, but produce fruit wine using fruit juice manufacturing apparatus and method of the present invention when fruit falls due to typhoons and other extreme weather in fruit farms It is to compensate for the damage caused by falling fruits and to increase the income of fruit farmers.

In addition, the present invention is to improve the quality that can be reduced during the production of fruit wine by using a fruit and at the same time to produce a fruit juice by mixing the yeast, fruit extract, water to prepare a culture solution to produce a fruit wine. .

The present invention as described above is to produce a fruit wine with a culture medium prepared by mixing and aging yeast, fruit extract, water, the effect of providing a natural fruit-rich wine, fruit juice using only the culture medium without using alcohol in the production of fruit wine In addition to providing healthy liquor that does not cause headaches after taking it, it also manufactures and sells high quality fruit liquor using fruits and vegetables fallen from extreme weather and typhoon in fruit trees to compensate for the damage caused by fruits and increase income of fruit farmers. It works.

Claims (4)

delete delete delete In the fruit wine manufacturing method, Selecting, washing, and drying the fruit to be crushed to form an extract; 25 to 35% by weight of the prepared fruit extract, 15 to 25% by weight of yeast used to contain fruit liquor and 50% by weight of water are aged and fermented for 5 to 7 days; The prepared fruit is cut into pieces and put in a container, and the fermented extract is placed in a culture vessel and bonded to the inner threaded portion of the lid, and then the container containing the fruit and the outer threaded portion of the lid are aged for 20 to 30 days. Fruit wine production method characterized in that.

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