KR100793258B1 - Home-brewed liquor manufacturing apparatus - Google Patents

Abstract

An apparatus for manufacturing home-brewed liquor is provided to perform whole steps required for preparing liquor from crops, fruits and other vegetable materials by being constituted as a single apparatus consisting of a heating device, a cooling device, a condensing device, an agitating device and a filtering device and make a desired liquor at general home easily. An apparatus for manufacturing home-brewed liquor comprises a tank for both distillation and fermentation(100) which consists of a tank main body(110) where a cooling jacket(112) is formed to allow cooling water filled up with the inner side thereof to pass through, a tube-type insertion pipe inserted into the center portion thereof, and a lid(120) closely sealing the upper portion of the tank main body; an electric heating device(200) which heats the tank main body and includes a heating plate(210), a controller, a power supply circuit portion and an operation switch(220); a cooling device(300) which is connected to the tank main body through a cooling water line(310) to allow the cooling water to circulate between the cooling jacket and cools the tank main body by supplying the cooling water through the cooling water line; a condensing device(400) which cools down moisture and volatile materials evaporated from the tank for both distillation and fermentation to a solution and discharges the solution; a tube for both filtration and steaming which is used by being placed on a support(630) and having a plurality of holes at the lateral side and the lower side; a filter cloth(620) which is placed at the inside of the tube for both filtration and steaming to allow contents for liquor preparation to be put in; and an agitating device(500) which has an agitator assembled through an insertion pipe of the lid and is used for agitating the content of the filter cloth, wherein a thermosensor(123) detecting the tank inner temperature is installed at the lid to be connected to the heating device to be able to heat and maintain the inner temperature of the tank at a predetermined temperature.

Description

Home-brewed liquor manufacturing apparatus

1 to 3 is a cross-sectional view showing a domestic liquor maker according to the present invention,

1 is a cross-sectional view when the steam and fermentation are carried out continuously,

2 is a cross-sectional view at the time of performing pressure filtration,

3 is a cross-sectional view at the time of distillation with steam,

Figure 4 is a view showing the main parts, such as steamer combined filter and pedestal, filter cloth, support plate, lid, agitator in the liquor maker according to the present invention.

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

100: combined fermentation distillation tank 110: tank body

120: lid 200: heating device

300: cooling device 400: condenser

500: stirring device 610: steamer combined filter

620: filter cloth 630: pedestal

The present invention relates to a domestic liquor maker, and more particularly, to a domestic liquor maker that anyone can easily make a desired liquor even in the home using grains, fruits, and other plant materials.

In general, alcohol is made by fermenting for a long time with the main ingredients cereals or fruits, and other plant materials, according to the main material to adjust the heating temperature can be made delicious and ideal yangyangju (家 釀酒).

Traditional Korean liquor is represented by Takju, Yakju, and Soju. Among the three methods, Takju has the longest history. lost.

Hereinafter, in order to understand the characteristics of the liquor making apparatus for home use, an example of producing traditional liquor (약 酒) (less than 13% alcohol based on the tax method) and distilling distilled liquor to produce distilled distilled liquor (蒸 溜 式 燒酒 類) When described as follows.

1) Preparations and Processes before Soaking and Fermentation

(1) Gokja (leaven): It can be manufactured and used by the method of manufacturing a grain (leaven) handed down in order to manufacture a unique liquor for every family, or you can purchase and use what is marketed. The grains contain enzymes contained in the grains themselves and amylase (amylase that breaks down starch to form sugars), which is caused by the growth of molds, yeasts and fungi such as Rhizopus, Aspergillus, absidia and Mucor in the air. It contains various enzymes such as protease and contains a large amount of yeast that breaks down sugars called Saccharomyces coreanus to make alcohol.

(2) Entry: Wash rice clean, soak in water for 2 ~ 3 hours, drain it, drain it completely, cook it to make steamed rice, and cool it to about 38 ℃ and sterilize it. It is placed in the entry room and sown 0.2% of Aspergillus kawachii. After planting, it is wrapped with a well sterilized cloth, and the culture of the entry room is adjusted to 28 to 30 ℃. After 10 to 14 hours, the spores of the mold start to germinate, and the temperature rises to 34 to 36 ℃. At this time, spread the furoshiki and evenly mixed with the outside and incubated in the room again for 3 to 5 hours, repeating the same operation 3 to 4 times to complete the entry. If Baekkukyun is not cultured according to the immersion plan date, Baekkukeng will age and degrade saccharification ability, and thus will fail to manufacture liquor.

(3) Branching (improved Nuruk, Bio Nuruk): Sterilize with wheat bran as the main raw material or apply hydrochloric acid water to the wheat bran to control the propagation of various bacteria by controlling Ph to 3.2 ~ 3.5 at the same time as sterilization. Aspergillus shirousamii, which is highly glycosylated, is inoculated, cultured, and manufactured and marketed by scientific manufacturing and control methods. Bundang is the one that has the highest acid resistance glycosylation among the saccharifying fungi contained in grains, and has been cultivated in a large scale by scientific techniques. The quality standards of commercial branches are more than 600 saccharification power (SP), 300 sag of acid resistance, and less than 5% of grains used at the time of danyong.

(4) Yeast: Saccharomyces coreanus, a natural seedling that is isolated from grains and scientifically grown in large quantities and sold on the market, is commercially available.

(5) Preparation of hair puff (bottom liquor):

The production of hair-grown hair is (a) a method of production using grains, flour and yeast, (b) a method of production using grains, entry and yeast, (c) a method of production using grains and yeast, (d) There are four types of methods for producing using grain, immigration, powder and yeast. Each method of manufacturing the main ingredients will be decided according to the taste of the liquor. If you want to make the main liquor using the method of making the main ingredients, you do not need to enter the country. An example of a method of manufacturing a main hair (sulphur) using a grain, a branch, and a yeast that are commonly used when making yakju among the four kinds of hair manufacturing methods is described. First, if you want to use 10kg of white rice (rice) to make Yakju, 8g of this rice, 800g of rice made in the same way as in the manufacturing process, and then cooled to about 38 ℃. In addition, a suitable container that can easily seal the snout in a bottle shape (because of alcohol fermentation is anaerobic fermentation) is wiped with 80% ethanol to be sterilized, and then used as a master container. Next, put 1,200 ml of boiled and cooled water in the container, put 800 g of gourd rice, 120 g of grain (leaven), 20 g of flour, 8 g of yeast, shake well, seal, and incubate for 3-5 days while maintaining 23 to 25 ° C. . Then, shake well once or twice a day and incubate. The upper part of the container should be equipped with an air lock so that carbon dioxide gas generated during the culture can escape and air cannot enter. If you don't have an airlock, place something like a piercing hole in the lid. Explaining the reason for producing the main hair, the production of the hair prior to the immersion is similar to the rate at which the curds administered to the main immersion, the speed at which the glycosylated fungus of the branching sugars the sweet taste and the speed at which the yeast makes the sugar alcohol. In order to activate the yeast in advance to proceed. The addition of a certain amount of grains and flour in the production of jumo is to supply sugar because yeast requires sugar to activate it, and when the sugar content rises above 40% because the sugarization rate and alcohol production rate are not balanced, It will die and alcohol fermentation will occur, causing loss and rancidity.

2) immersion and fermentation

Various quenching ratios are used according to the production method of yangyangju, but 150 ~ 180% water, 2 ~ 5% coriander, and entry-use ratio 40% or less, The use rate of grain for koji (leave) may be 20% or less and for the branching stage for 5% or less, and the entrance, grain, and branch may be mixed and used in an appropriate ratio. Here, the use of a mixture of curvature and branching is exemplified as in the case of production of hair.

First, use 9.2kg of white rice, which is used in the preparation of jumo, is washed, put it in water, soaked for 2 to 3 hours, drained, drained for 1 to 2 hours, put it in a steamer, and then cooled to 25 ~ 28 ℃. When the rice is cooked thoroughly without draining, it must be sweetened so that the speed of saccharification and fermentation proceeds similarly. Next, add 14,000 ml of water boiled in a fermentation vessel and cooled to 25-28 ° C., and then stir well with the total amount of Joju, 180 g of soup, and 880 g of grain (leaven). After fermentation for about 5 to 7 days, the alcohol concentration is about 16%, and the fermentation should be stirred once or twice daily, and the temperature should be managed to maintain between 22 and 28 ℃. Ph is added to 3.2 immediately after soaking, and gradually increases as fermentation progresses, which is ideally about 4.3 after 80 hours. If the pH is measured immediately after soaking, if the pH is high, lowering the pH to 3.2 using lactic acid or citric acid can prevent abnormal fermentation by various bacteria.

3) Filtration and Determination

When the alcohol concentration of musk is near 16%, put musk in a bag made of mineral wood, burlap, etc. . If you do not want to make distilled soju, but want to finish the drug (후 成) (여과 成) (finishing), before filtration, add a thick water (後 水) to the desired alcohol concentration and then filter. Although the alcohol concentration of Yakju is 13% or less under the State Tax Act, it is not necessary to be regulated by the State Tax Act because it is a liquor.

4) Manufacture of distilled shochu

Put the filtered medicinal liquor into a distillation kiln with a cooling tube and heat it in the distilling kiln while adding water to the cooling tube or flowing it, and then the low boiling alcohol (boiling point 78.5 ℃) will be blown out first. Use the principle. Of course, a certain amount of water also follows by the azeotropic phenomenon. Measure the alcohol or alcohol level, apply heat, and distill to 35-45 degrees alcohol according to your taste. A certain amount of distillate that comes out of the first distillation is discarded because it contains a lot of components such as aldehyde (aldehyde), ester (ester), acetate (acetate). During the distillation process, the heating temperature should be well controlled so that the alcohol is not boiled over, and the cooling temperature of the cooling tube (cooling tube of the ring) should be well controlled to ensure that the distilled alcohol does not fly into the air. Also, if you have the color of natural food you like, you can get clean color by distilling it. If you distill the distilled liquid in a storage container for a long time, the natural ingredients of the storage container will make you drink alcohol with unique taste and smell. It can manufacture.

On the other hand, in the past, each family produced alcohol by a unique method, and therefore, many kinds of traditional liquors having various flavors and scents and their recipes have been transmitted, but recently, many traditional liquors and their recipes have disappeared.

In particular, in the case of traditionalism using food-related grains, such as rice, as the main ingredient, there was a time when the food policy of that era strictly prohibited the production of home-grown liquor, that is, yangyang-ju. The secret recipe disappeared, and foreign liquors such as distilled soju and beer, which were manufactured by factory casting techniques, became representative of our culture.

However, since the change of the grain and liquor policies, the production of liquor has been legalized by the revision of the state tax law, and recently, various local governments have been supporting the production of regional specialty liquor.

In addition, government offices such as the Rural Development Administration, Rural Development Administration, etc. are centering on various supports and policies to revive the culture of dipping yangyangju into Korean agricultural products.

However, even in the days of the development of Gayangju, alcohol was manufactured according to the traditional manufacturing methods inherited from each family without scientific and concretely established theories and mechanisms, so the taste and smell of alcohol are not constant each time. .

In other words, there was no device for producing yangyangju that could scientifically and consistently carry out the increase, empire, casting, immersion, fermentation, filtration and distillation, and the kitchen utensils (pots, shiru, poison, sieve, etc.) used at home There was a device made of pottery that distilled a fire made of wood in the form of medicinal liquor.

The manufacturing technology of alcohol is fermentation science. In other words, the enzymes that break down the grain starch into saccharides or the high-quality fungi that secrete these enzymes and the sugars in the starch-decomposed sugars or fruits are converted into alcohols. The other ingredients are also found in nature to change the yeast useful substances in the process of drinking well in the process of cultivation.

Even during the heyday of Gayangju culture, there was no scientific degradability and equipment for microorganisms, so it was impossible to distinguish between microorganisms and germs that contribute to saccharification or fermentation.In addition, scientific methods to kill germs and help grow effective microorganisms Since they have been making alcohol only by empirical methods, there has been no development of scientific tools to make alcohol, and there are no common kitchen utensils or hooks such as pots, kilns, shiru, poison, earthenware, sacks, and sieves. Similarly, a device made of a earthenware and cooling distilled alcohol was at best.

In recent years, kitchen utensils, such as stainless steel rice cookers and steamers, have been developed to make liquor more easily, and stainless steel sock rings (Korean Utility Model Registration No. 384269 (2005.5.4) )) Was also developed.

However, these tools provide only a fractional function, which effectively prevents contamination of various germs and breeds effective mold and yeast, thus making it difficult to produce stable high-quality alcohol.

The liquor is made by fermenting natural molds and yeasts contained in grains, fruits, and other plant materials as they are, or by placing molds and yeasts in the natural state into grains or yeast. After cultivation in the form of powdered rice, sorghum, and fermented by mixing with materials such as grains, papers, and fruits.

Therefore, contamination may be caused by various germs other than mold and yeast necessary in the process of making liquor, and the contamination caused by such germs causes decay such as rancidity and decay. Even in order to produce a high quality alcohol, the imperial chamber, main chamber, immersion chamber, filtration chamber must be fractionated and brewed.

Especially, the Imperial chamber mastermind fact formalin evaporation, sulfur hunjeungbeop, formalin-performed such as sulfur compound sterilization method, a dipping chamber wipe well the floor and walls such as H ₂ O ₂ solution in 0.01% KMnO ₄ solution or 0.3 ~ 1.0% It must be thoroughly sterilized to thoroughly prevent contamination by various germs during empire, hair cutting, soaking and fermentation.

In addition, alcohol fermentation is an anaerobic fermentation, so air should not be added to the main hair.

As described above, it is true that there are many difficulties in preventing alcohol from sealing and sealing by various bacteria, especially in manufacturing alcohol in general homes.

Therefore, the present invention has been invented to solve the above problems, it is an object of the present invention to provide a liquor maker anyone can easily make a desired liquor even in a normal home using grains, fruits, and other plant materials.

In addition, the present invention can perform the whole process of cooking, empire, brewing, immersion, fermentation, filtration and distillation necessary for the production of alcohol in a single device. Its purpose is to provide a household liquor maker that can be easily operated by anyone.

In addition, an object of the present invention is to provide a domestic liquor maker capable of freely preventing contamination by airborne bacteria, air blocking, and fermentation temperature control, which are important in manufacturing liquor.

It is also an object of the present invention to provide a home alcoholic beverage making machine that can be carried out while scientifically performing all the processes necessary for the production of liquor and can produce yangyang wine while maintaining a stable quality.

In particular, the present invention can be produced in the same way repeatedly yangyang wine is the same quality, but the domestic and household can produce a unique yangyang according to the quality of each grain, entry, branch and grain or fruit used and each manufacturing method The purpose is to provide a liquor maker.

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

In order to achieve the above object, the present invention, the tank body is formed with a cooling jacket that can pass through the inner surface while the cooling water is filled with the inner space, the tubular insertion tube is inserted through the center of the tank body is installed A fermentation distillation tank consisting of a lid for sealing an upper portion of the distillation tank; An electric heating device provided at an upper side of the tank main body in an assembled state to heat the tank main body; A cooling device connected to the tank main body by a coolant line so that coolant can be circulated between the cooling jacket, and cooling the coolant to supply the coolant through the coolant line; A condenser for cooling vapor and volatilized material volatilized from the combined fermentation distillation tank to make a solution and then discharging it; It is used to be mounted on the base of the tank body, and the side and bottom of the combined filter tank having a plurality of holes drilled; A filter cloth placed inside the steamer combined filter barrel and containing contents of a liquor manufacturing process; It has a stirrer to be assembled through the insertion tube of the lid, it provides a home drinking machine comprising a; stirrer used to stir the contents of the filter cloth in the fermentation process.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

Household liquor maker according to the present invention is configured to sterilize various germs naturally in the process of increasing the grains to be used before entering the empire and immersion stage, when a small amount of water is added when not increasing the ingredients such as fruit wine The tank is configured to sterilize at 100 ° C. vapor pressure for a predetermined time (eg, 30 minutes).

In addition, it is equipped with a cooling device is configured to enable immediate cooling and recovery to the desired temperature after sterilization.

1 to 3 are cross-sectional views showing a domestic liquor maker according to the present invention, Figure 1 is a cross-sectional view when the steam and fermentation are carried out continuously, Figure 2 is a cross-sectional view when performing pressure filtration, 3 is a cross-sectional view when distilling off with steam.

In FIG. 1, reference numeral L1 denotes an upper limit of the contents at the time of increase and immersion.

And, Figure 4 is an accompanying view showing the main parts such as steamer combined filter barrel and pedestal, filter cloth, support plate, lid, agitator in the liquor maker according to the present invention.

As is known, in order to produce high quality liquor, the tools and workshops used in the manufacture of liquor must be sterilized and sterilized. Saccharification should be facilitated and fruits should be kept clean.

Secondly, it is important to select natural molds and yeasts that are excellent in saccharification and alcohol fermentation ability, but can saccharify and ferment grains and fruits to produce various substances effective for human body as well as alcohol.

Third, when cultivating the empire, coriander, mash, it is necessary to control the optimal temperature and pH according to the fungus and yeast provided in the manufacture, and fourthly, the selection of materials such as good grains and fruits.

Fifth, there is no iron, calcium, magnesium, etc., rich water quality should be selected, sixth, high efficiency distillation apparatus should be used, and seventh, long-term low temperature aging (15 ~ 17 ℃) and the material of the reservoir.

In the past, there was no scientific resolution of microbiology and a corresponding scientific solution in the heyday of manufacturing Gayangju, so it was not possible to develop scientific machines and instruments for such demanding conditions. While using kitchen utensils and pottery rings, they have emphasized that they cannot produce sake without good faith.

In order to solve all these problems, a home drinking machine according to the present invention has been developed, and its configuration will be described in detail as follows.

Household liquor maker according to the present invention is a fermentation distillation tank 100, heating device 200, cooling device 300, condensing device 400, agitating device 500, filtration device (steam combined filter, filter cloth, pressure Including devices), and these devices are configured to be connected and used as needed, respectively.

First, in FIG. 1, reference numeral 100 denotes a fermentation distillation tank, which includes a cylindrical or square cylindrical tank body 110 having an inner space and a lid 120 assembled to seal an upper portion of the tank body 110. It is composed of

The upper edge of the tank body 110, which is a portion joined to each other in a state in which the lid 120 is covered by the tank body 110, and the edge of the lid 120, which is a joint corresponding portion thereof, are connected to each other in the tank 100. It is made of a flange portion that can seal the inner space of the, and the upper edge flange portion 111 and the edge of the lid 120 of the tank body 110 with the lid 120 assembled to the tank body 110 The flange portion 121 is fixed by the clamp 130 in a state in which the internal space of the tank 100 is completely bonded to each other.

In addition, a tubular insertion tube 122 through which rods 512 and 644 of the stirrer 510 and the pressurizer 642 pass through the tube 120 may be inserted into and fixed to the center of the lid 120. On one side of the 120 is installed a temperature sensor 123 for detecting the internal temperature of the tank 100 is inserted from the outside inward, the other side of the pressure switch (opening and closing automatically according to the internal pressure state of the tank 100 ( 124 is installed.

The pressure switch 124 prevents excessive pressure rise in the tank by automatically opening the pressure pin when the internal space pressure of the tank 100 is greater than or equal to the set pressure.

In addition, a cooling jacket 112 through which the coolant circulated between the cooling device 300 to be described later is filled on the inner surface of the tank body 110, and the tank body ( On the inner side of the upper end of the upper end 110 is provided with a fixing flange portion 113 that can be fixed to the upper inlet edge portion of the filter cloth 620 to be described later.

In addition, a discharge pipe 114 for discharging contents is installed at an outer lower end of the tank body 110, and a discharge valve 115 is installed at the discharge pipe 114 to open the discharge valve 115. The contents inside the tank main body 110 can be discharged.

The tank body 110 as described above is assembled to the upper side of the heating device 200 having a heating plate 210, the heating device 200 is the temperature at which the internal temperature of the tank 100 at the time of increasing steam, fermentation, distillation desired It is a device for heating the tank body 110 assembled on the upper side to be adjusted freely.

The heating device 200 is provided with a heating plate 210 on the upper side, the heating plate 210 is in contact with the lower surface of the tank body 110 in a state in which the tank body 110 is mounted thereon. Therefore, when the heating plate 210 generates heat, the tank main body 110 is heated.

The heating device 200 is an electric heating value that is operated by receiving power, and the heating plate 210 receives heat and operates by heating. The heating device 200 receives power from the inside of the heating device 200. A controller for controlling the overall operation of the power supply circuit unit for selectively applying or blocking power to the heating plate 210 under the control of the controller is installed.

In addition, the one side of the heating device 200 is connected to the controller while the operation switch 220 for the user to operate for the on (on) / off (off) of the heating device 200 and the tank internal temperature setting It is provided, the other side of the heating device 200 is connected to the controller while the on / off state of the entire heating device 200 and the on / off state of the heating plate 210, detected by the temperature sensor 123 A display apparatus 230 for displaying various operating state information such as a current tank internal temperature and a current set temperature set by a user operating the manipulation switch 220 is installed.

In addition, the controller is connected to receive a signal of the temperature sensor 123 installed in the lid 120, the temperature sensor 123 and the operation switch 220, the controller, the power supply circuit unit temperature set by the user According to the configuration of a kind of automatic temperature controller for controlling the internal temperature of the tank 100, when the internal temperature of the tank detected by the temperature sensor 123 exceeds the set temperature to cut off the power to operate the heating plate 210 When the internal temperature of the tank is lowered below the set temperature again, the power is supplied to operate the heating plate 210.

That is, when the user operates the operation switch 220 to turn on the heating device 200 and set a desired temperature, the controller applies power through the power supply circuit unit to operate the heating plate 210 while operating the tank. The main body 110 is heated by the heating plate 210, and then the controller supplies power for the operation of the heating plate 210 through the power supply circuit unit based on the signal of the temperature sensor 123 detecting the current temperature inside the tank. By controlling the on / off operation of the heating plate 210 by applying or blocking appropriately, the internal temperature of the tank 100 can be heated and maintained at a temperature set by the user.

At this time, the set temperature set by the user by operating the operation switch 220 and the current temperature of the tank detected by the temperature sensor 123 to the display device 230 installed outside the heating device 200 through the controller. As it is displayed, it can be used conveniently.

The heating apparatus 200 may be configured by installing a hot coil at the bottom end of the tank main body 110 without using the heating plate 210. In this case, the heating plate 210 is replaced by a hot coil. The remaining components such as the power supply circuit unit, the operation switch 220, the display device 230, and the like are installed in the same manner. In addition, various heating means and heating methods for heating the tank body 110 may be applied.

The configuration of each component serving as the thermostat and the circuit described above, the configuration of the heating plate itself operating according to the power supply, and the configuration of the accompanying circuits are well-known configurations widely used in the industry, and thus will not be described in detail. Will be omitted.

On the other hand, the liquor maker according to the present invention is connected to the cooling jacket 112 installed in the tank body 110 by the cooling water line 310, the cooling water between the cooling jacket 112 of the tank body 110 The cooling device 300 includes a cooling device circulating the cooling water through the line 310. The cooling device 300 is a device for rapidly cooling the internal temperature of the combined fermentation distillation tank 100 as needed.

The cooling device 300 cools the cooling water circulated and supplies the cooling water to the cooling jacket 112 of the tank body 110 through the cooling water line 310 and from the cooling jacket 112 of the tank body 110. The coolant recovered through the line 310 is cooled to be supplied again through the coolant line 310, and thus the coolant is repeatedly circulated between the coolant line 310 and the cooling jacket 112 of the tank body 110. Will lower the internal temperature.

In FIG. 1 to FIG. 3, reference numeral 311 is an on / off valve installed in the coolant line 310 to which the coolant is supplied from the cooling device 300 to the cooling jacket 112 of the tank body 110. By controlling the opening and closing of the cooling water supply can be interrupted.

A controller for controlling the overall operation of the cooling device 300 by receiving power, a cooling unit operating under the control of the controller to cool the cooling water circulated, and the cooling water cooled by the cooling unit. Is supplied to the circulation pump for supplying the circulation to the cooling jacket 112 of the tank body 110 through the cooling water line 310 is built.

Here, the cooling unit for cooling the cooling water may have the same configuration as the water cooling unit used in the household water purifier.

That is, a refrigerant circuit cooling method for installing a cooling coil in which a refrigerant flows in a cooling water tank to cool the cooling water in the cooling water tank, and a method of cooling water by inserting a predetermined thermoelectric element having a function as a cooling coil in the cooling water tank. It can be.

In the refrigerant circuit cooling method, a cooling coil in which a refrigerant flows is installed in a cooling water tank filled with circulating cooling water, and both ends of the cooling coil are connected to a refrigerant pipe, which is a circulation passage of the refrigerant, on a path through which the refrigerant in the refrigerant pipe is circulated. Compressor for compressing the refrigerant of the gas phase change to a liquid state of high temperature and high pressure, a condenser for dissipating the high heat contained in the refrigerant passing through the compressor to the outside and condensing the compressed refrigerant, the refrigerant condensed in the condenser to a low temperature low pressure It consists of an expansion valve for changing phases and a cooling coil that passes through a low temperature low pressure refrigerant and evaporator that cools the cooling water in the cooling water tank.

Since the technology for cooling the water filled in the cooling water tank using the refrigerant circuit as described above is a well-known technique, further detailed descriptions will be omitted, and the circulation pump pumps the water cooled in the cooling water tank. It serves to circulate between the cooling jacket 112 of the 110.

In addition, an operation switch 320 connected to the controller at one external side of the cooling device 300 to allow the user to operate the on / off and tank internal temperature setting of the cooling device 300. Is provided, the other side of the cooling device 300 is connected to the controller while the on / off state of the entire cooling device 300, the current temperature inside the tank detected by the temperature sensor 123, the user said A display device 330 is provided for displaying various operation state information such as a current set temperature set by operating the operation switch 320.

The controller is connected to receive a signal of the temperature sensor 123 installed in the lid 120, like the controller of the heating device 200, the temperature sensor 123 and the operation switch 320, the controller is a user It configures a kind of automatic temperature controller for controlling the internal temperature of the tank 100 according to the set temperature, the cooling unit and the circulation pump when the internal temperature of the tank detected by the temperature sensor 123 falls below the set temperature If the temperature inside the tank exceeds the set temperature again, operate the cooling unit and the circulation pump.

That is, when the user operates the operation switch 320 to turn on the cooling device 300 and then set a desired temperature, the controller operates the cooling unit and the circulation pump to operate the tank body by the circulating coolant. The internal temperature of the tank 100 is increased by allowing the 110 to cool and then controlling the operation of the cooling unit and the circulation pump appropriately based on the signal of the temperature sensor 123 detecting the current temperature of the tank. It can be cooled to the temperature set by the user.

At this time, the set temperature set by the user operating the operation switch 320 and the current temperature inside the tank detected by the temperature sensor 123 is provided to the display device 330 installed outside the cooling device 300 through the controller. As it is displayed, it can be used conveniently.

In addition, the liquor maker according to the present invention includes a condensation apparatus 400 for cooling the volatiles such as water vapor and alcohol, which are volatilized from the fermentation combined distillation tank 100 during the distillation process, into a solution.

The condenser 400 is a device for cooling a substance volatilized from the tank 100 into a solution by using the cooling water supplied by the cooling device 300 described above, and cooling water between the cooling device 300 and the cooling device 300. The condenser 410 connected to the cooling device 300 by the coolant line 420 and the lid 120 of the combined fermentation distillation tank 100 are installed to allow circulation of the condenser 410. It is configured to include a cooling tube 430 installed to pass through.

The cooling water passing through the condenser 410 is circulated along the cooling water line 420 by a circulation pump built in the cooling device 300.

In addition, an end portion of the cooling pipe 430 at the rear end side of the condenser 410 that passes through the condenser 410 from the cooling pipe 430 is an outlet 431 through which condensed material is discharged. The outlet valve 432 is installed.

In addition, a recovery pipe 433 connected to the tank body 110 of the fermentation distillation tank 100 is branched and installed in the cooling pipe 430 on the rear end side passing through the condenser 410, and the recovery pipe 433 is installed. ), A recovery valve 434 is installed.

As such, the cooling device 300 serves to supply cooling water for cooling volatile substances such as water vapor and alcohol flowing through the cooling pipe 430 in the condenser 410 of the condenser 400, and the cooling water line 420. When the coolant is sent to the condenser 410 through the condenser 410, water vapor and volatiles of the cooling tube 430 passing through the condensate condensed into a solution, distilled water, distilled liquor, and other volatile condensate is discharged through the outlet 431 It is supposed to be.

The user opens the outlet valve 432 to receive distilled water, distilled liquor, and other volatile condensate discharged through the outlet 431 in a separate container, if necessary, closes the outlet valve 432 and opens the recovery valve 434. Some distilled water and other condensate is to be recovered into the tank body 110 of the combined fermentation distillation tank 100 through the recovery pipe (433).

As such, distilled water and other condensate recovered into the tank body 110 may be reused in the cooker. In the past, steam is evaporated because steam is used for cooking (general use) when cooking the cooker to increase the steam. In the liquor maker of the present invention, the vapor of the present invention cools the vapor evaporated and condenses it into distilled water, and then returns it to the inside of the tank. It can be useful without.

On the other hand, the liquor maker according to the present invention is a combined steam container 610 that is put into the tank body 110 of the combined fermentation distillation tank 100, and the filter cloth 620 that is put inside the combined steam container 610. Include.

The steamer combined filter 610 is a plurality of holes 611 so that the material filtered by the steam at the time of steam increase and the filter cloth 620 at the time of filtration as shown in FIG. It is made of a perforated structure, it is used to put on the pedestal 630 that is put in the inner bottom of the tank body 110 of the fermentation combined distillation tank 100.

The steamer combined filter 610 is a steamer steaming grains using steam when the steam is increased, and during the filtration, the filter cloth 620 serves to support the filter cloth 620 so that the filter cloth 620 is not pushed by pressure. do.

The steamer combined filter 610 may have a variety of different sizes so that the user can freely select according to the amount of yangyang to be manufactured.

The pedestal 630 may increase the height of the pedestal 630 when necessary, when additionally connected and assembled using the height adjustment leg 632 to each leg 631 as shown in FIG.

As such, the pedestal 630 is preferably used to have a height-adjustable structure, in addition to the height-adjusting leg 632 as described above, other mechanisms or structures that can adjust the height of the pedestal 630 is installed or the legs are It is preferable to use what has a structure which can adjust height (length).

In this way, if the height (length) of the legs of the pedestal 630 can be adjusted, the amount of water can be freely adjusted at the time of increase.

When the steamer combined filter 610 is used on the base 630 having a high height, the rice inside the steamer combined filter 610 does not directly touch the water filled in the tank main body 110 when the steam is increased. When the filter is filtered, the filtered solution may be collected at the lower portion of the tank body outside the steamer combined filter 610, that is, the lower portion of the tank body 110 in which the pedestal 630 is located.

When the fermentation is completed and the filtered liquid is distilled off, the pedestal 630 may be removed.

Preferably, a plurality of protruding pins 612 and 613 protruding laterally are integrally formed at the top and bottom of the steamer combined filter 610 and each protruding pins 612 and 613 are in contact with the inner surface of the tank body 110. At the time of fermentation or pressure filtration during fermentation at the same time serves to fix the combined use of the hot tub combined filter 610 to prevent movement of the hot tub combined filter tank 610 is not in close contact with the inner surface of the tank body 110 at a certain interval. It has a role to maintain.

And, as shown in Figure 4, the filter cloth 620 is provided with a string 621 put along the edge of the top inlet end to pull the string 621, so that the top inlet of the filter cloth 620 is tightened When fully tightened, the top inlet of the filter cloth 620 is sealed.

In the increase, fermentation, natural filtration, and distillation, the filter cloth 620 is placed inside the steamer combined filter 610 and the upper inlet is opened, and the upper inlet edge portion is installed on the inner side of the upper end of the tank body 110. It is used to fix over the fixing flange 113 or to fix the string 621 to the fixing flange 113.

That is, the upper inlet of the filter cloth 620 is fixed in close contact with the fixing flange 113 to proceed to work in a state in which the upper inlet of the filter cloth 620 is completely open.

By connecting and fixing the filter cloth 620 to the fixing flange 113 as described above, so that the material inside the filter cloth 620 can not flow into the tank body 110 of the outside without any filtration without any case. .

However, in the case of pressure filtration (compression filtration) using the pressurizer 642 as described below, the string 621 is pulled out to completely tighten the top inlet of the filter cloth 620 to be used in a sealed state.

Next, the stirring device 500 will be described.

The stirring device 500 is used to stir the contents of the inside of the tank body 110 of the combined fermentation distillation tank 100, more specifically, the steam container combined filter 610 and the filter cloth 620 inside it, A handle 511 of the upper end positioned above the lid 120 of the combined fermentation distillation tank 100, a rod 512 integrally rotated with the handle 511, and a lower end of the rod 512. An agitator 510 composed of an impeller 515; It is installed horizontally so that the rod 512 of the stirrer 510 passes through the upper end of the tank body 110, and the rotatable while fixing the stirrer 510 to a predetermined height inside the combined fermentation distillation tank 100 Preferably comprises a supporting plate 520.

As shown in FIG. 1, a handle 511 is formed at an upper end of the stirrer 510 to be used by a user for a rotation operation, and a rod 512 is formed to be integrally rotated under the handle 511. The lower end of the rod 512 is formed with an impeller 515 that can stir the contents during the rotation of the rod 512.

The rod 512 of the stirrer 510 is inserted into the inside through the insertion pipe 122 installed in the lid 120 of the combined fermentation distillation tank 100, it can be separated into two parts for ease of assembly during use. It is supposed to be.

That is, the rod 512 of the stirrer 510 is divided into an upper rod 513, which is a portion in which the handle 511 is installed, and a lower rod 514, in which the impeller 515 is installed, and the upper rod 513. And the lower rod 514 can be integrally assembled via the joint 516.

The rod 512 of the stirrer 510 is inserted into the lower end of the upper rod 513 and the upper end of the lower rod 514 into the tubular joint 516, whereby the upper rod 513 and the lower rod 514 are assembled. ) Is integrated into one component, and the upper rod 513 when the upper rod 513 and the lower rod 514 are rotated by the handle 511 of the upper end in a state in which the upper rod 513 and the lower rod 514 are coupled through the joint 516. And the lower rod 514, the joint 516, and the impeller 515 are integrally rotated to stir the contents.

For example, as shown in FIG. 4, the lower end of the upper rod 513 has a hexagonal or square cross-sectional structure, and the inner hole of the joint 516 into which the lower end of the upper rod 513 is inserted is hexagonal or It is formed in the shape of a square cross section, so that the upper rod 513 and the joint 516 can be integrally rotated after the lower end of the upper rod 513 is inserted into the inner hole of the joint 516.

In addition, the upper end of the lower rod 514 is coupled to the joint 516 opposite to the lower end of the upper rod 513, wherein the upper end of the lower rod 514 is screwed into an inner hole of the joint 516. It is configured to be combined.

In addition, the joint 516 has a stepped two-stage structure in which the outer diameter of the upper portion 516a is relatively large and the outer diameter of the lower portion 516b is relatively small, and the support plate 520 fixed to the upper end of the tank body 110 is provided. The upper portion 516a having a large outer diameter is assembled on the support plate 520 while the lower portion 516b having a smaller outer diameter is inserted in the center hole 521. The joint 516 is supported by the support plate 520. It can be rotated freely at.

The support plate 520 is mounted on the protruding end 116 formed on the inner surface of the tank body 110, and serves to support the rod 512 of the stirrer 510 via the joint 516. When the handle 511 of the stirrer 510 is grasped from the outside, the rod 512 of the stirrer 510 may be smoothly rotated without shaking, and also serves as a boiling prevention plate.

Figure 1 shows a state in which the stirring device 500 is assembled, the following describes the assembly process.

First, the lower part 516b of the joint 516 is assembled into the center hole 521 of the support plate 520 downward on the support plate 520, and then the upper end of the lower rod 514 having the impeller 515 formed thereon. To the inner hole of the lower portion 516b of the joint 516 under the support plate 520.

In addition, the lower rod 514 formed with the impeller 515 is put into the filter cloth 620 in the state in which the lower rod 514 and the impeller 515 are assembled to the support plate 520 via the joint 516. The support plate 520 is inserted into the tank body 110 of the combined fermentation distillation tank 100 and supported on the protruding end 116.

As such, when the support plate 520 is assembled into the tank body 110, the lower rod 514 and the impeller 515 are put in the filter cloth 620, and then the lid of the distillation tank 100 for both fermentation and distillation. 120 is assembled to the tank body 110, and then the handle 511 of the stirrer 510 is grabbed and the lower end of the upper rod 513 is inserted into the insertion tube 122 installed in the lid 120 and passed through. It is assembled by fitting into the inner hole of the upper portion 516a of the joint 516 assembled to the support plate 520 under the rear lid 120.

Thereafter, when the cap 120 is clamped with the tank body 110 using the clamp 130, the assembly is completed.

At this time, the upper rod 513 and the lower rod 514 is connected to enable the integral rotation via the joint 516 inserted into the center hole 521 of the support plate 520, the handle 511 of the stirrer 510 ), The joint 516 and the rod 512 of the stirrer 510 rotate together, and the lower impeller 515 also rotates integrally.

Of course, the handle 511 should be turned in a direction opposite to the screw fastening direction of the lower rod 514 so that the joint 516 and the lower rod 514 are not separated from each other. Instead of having a hexagonal or square cross-sectional structure of, it is also possible to be configured to be assembled in the inner hole of the joint 516 by screwing method, similar to the upper end of the lower rod 514.

When the contents are agitated using the stirring device 500, the contents are blocked by the support plate 520 so that the contents are only buried in the joint 516, and the contents are directly in the handle 511 and the upper rod 513. Since it does not reach, it can be stirred without contaminating the contents, and in the fermentation process, the stirrer 510 may be manually turned only once or twice for 1 to 2 times each day.

Meanwhile, the liquor maker of the present invention includes a pressurizing device 640 used to pressurize the contents of the filter cloth 620 downward so as to compress and filter the contents of the filter cloth 620.

The pressurizing device 640 is used for pressure filtration, and pulls the string 621 at the upper inlet of the filter cloth 620 completely in the state where the contents are contained in the filter cloth 620 inside the steamer combined filter 610. The upper inlet is sealed and the device pressurizes the contents together with the filter cloth 620 so that compression filtration of the contents is performed in this state.

The pressurizing device 640 is installed on the lid 120 of the distillation tank 100 and the pressure plate 641 that is put inside the steamer combined filter 610 so that the contents are placed on the filter cloth 620 in a sealed state. It consists of a pressurizer 642 inserted into the insertion tube 122 to press the pressure plate 641 inserted therein from the top downward, the pressurizer 642 is located on the upper side of the lid 120 and the upper end A pressure rod 643 formed in the pressure rod and a pressure rod formed to be integral with the pressure handle 643 and to press the pressure plate 641 inside the steamer combined filter 610 in the state inserted into the insertion tube 122. 644.

In FIG. 2, reference numeral L2 denotes a filter cloth 620 in which the upper inlet is closed and pressed by the pressure plate 641.

At the time of pressurization, a heavy thing is put on the pressurization handle 643, or the user presses it by hand and presses it, and may use it by attaching a hydraulic jockey or attaching a tightening chain.

At this time, since the contents only touch the pressure plate 641 for compressing the contents, the contents do not touch the pressure rod 644, and thus, pressure filtration may be performed without contaminating the contents.

In addition, in FIG. 3, reference numeral 700 denotes a sealed cap 700 fitted to the insertion tube 122 installed in the lid 120 of the fermentation combined distillation tank 100. The sealing cap 700 is inserted into the insertion tube 122 to completely seal the inner space of the tank.

Hereinafter, a description will be given of a method of using a liquor maker according to the present invention.

At the time of increase, as shown in FIG. 1 or FIG. 4, a pedestal 630 is placed inside the tank body 110, and a steamer combined filter 610 is placed thereon.

Then, the filter cloth 620 is inserted into the steamer combined filter barrel 610, and the upper end of the filter cloth 620 is opened to fix the edge portion to the fixing flange 113 of the tank body 110.

Subsequently, the grains to be cooked, such as rice, are washed and soaked in water for 2 to 3 hours, then drained and drained completely. Then, the filter cloth 620 is placed up to the upper limit of the contents (L1) in FIG. 110) Adjust the amount to the bottom of the inner pedestal (630) so as not to touch the rice.

Thereafter, the tank body 110 is sealed with the lid 120, and the heating device 200 is operated to steam the rice with steam. In this case, the operation switch 220 of the heating device 200 is operated in advance to set the temperature. After setting in advance, let the rice steam as it is heated at the set temperature.

In this way, when the rice is steamed, that is, steamed rice to increase steam (고 米) is made to operate the cooling device 300 to cool the temperature to about 30 ℃, the on-off valve installed in the cooling water line (310) Open 311 and operate the cooling device 300 to allow the cooled coolant from the cooling device 300 to circulate through the cooling jacket 112 of the tank body 110.

At this time, by operating the operation switch 320 of the cooling device 300 to set the preset temperature to 30 ℃ in advance, the cooling device 300 is automatically turned off until the increase in temperature is cooled to the set temperature.

1 is a diagram showing the state of use when the fermentation and the above-mentioned fermentation continuously performed, may be increased after the pre-installation of the stirrer 510 and the support plate 520 at the time of steaming, opening the lid 120 after the steaming Into the filter cloth 620, a soot (grain, immigration, branch soup, seedling, water) solution, that is, a fermentation broth, is put into fermentation.

Conventionally, there was a problem of being contaminated by various bacteria because the steamed rice is taken out of the steamer after cooling and cooled, but the wine making machine according to the present invention does not take out the steamed rice after increasing the steam as shown in FIG. Therefore, it is possible to prevent the contamination of the taste by various bacteria.

Of course, in the process of increasing the grain to be used before entering the fermentation, it is possible to naturally sterilize the bacteria inside the tank, and the stirrer 510 used during fermentation is also put in the tank 100 in advance to increase the steam There is also an advantage that can be sterilized in advance by the temperature of the stirrer (510).

In the case of not increasing the amount of material such as fruit wine, put a small amount of water in the tank in advance and operate the heating device 200 to operate the combined fermentation distillation tank 100 with steam at 100 ° C. for a predetermined time (eg, 30 minutes). Because it can be sterilized and the cooling device 300 is provided, it is possible to immediately cool and restore the inside of the tank to a desired temperature not only at the time of steam increase but also at sterilization.

FIG. 4 is a diagram illustrating a case where the stirrer 510 is increased without installing the stirrer 510 (FIG. 4 is also a state of distillation). The rice is placed in the filter cloth 620 in the drawing and the inside of the tank main body 110. After adding water to operate the heating device 200 can be increased, at this time insert the sealing cap 700 in the insertion pipe 122 of the lid 120 to seal the inside of the tank.

At this time, for the fermentation, the stirrer 510 and the support plate 520 should be set after increasing the steam, and when used to wipe the stirrer 510 and the support plate 520 with 80% alcohol and then set it.

When using cereals as a sake solution, put grain, entry, powdering, seedling, and water.If you want to ferment fruit, operate heating device 200 and sterilize fruit, yeast, sugar, water, etc. after sterilization. Put it in.

At the time of fermentation, the stirrer 510 may be manually rotated once or twice a day, once or twice a day, as described above, using the heating device 200 and, if necessary, using the cooling device 300. Therefore, the temperature inside the tank must be maintained at an appropriate temperature. In this case, according to the heating device 200 and the cooling device 300, the temperature inside the tank can be freely adjusted. Be sure to

Some of the alcohol components, etc. generated during the fermentation are naturally filtered through the holes 611 of the filter cloth 620 and the steamer combined filter 610 is discharged to the outside, and the discharged components are discharged to the bottom of the inside of the tank body 110 Gathered.

Next, Figure 2 is a view showing a state at the time of pressure filtration, in the case of pressure filtration after fermentation, the lid 120 is opened to seal the top inlet of the filter cloth 620 with a string 621, and then the pressure plate 641 is a filter cloth 620, the lid 120 is closed again, and then the pressure rod 644 is inserted into the tank to install the pressurizer 642, and then pressurizes the pressurizer 642 using the pressure handle 643. .

When the filter cloth 620 containing the contents is pressurized using the pressurizer 642 as described above, the generated alcohol component is filtered under pressure through the holes 611 of the filter cloth 620 and the steamer combined filter 610 and discharged to the outside. , At this time, the discharged components are collected at the lower end of the tank body 110 to make the yakju.

When the natural filtration after fermentation is finished, the filter cloth 620 is fixed to the fixing flange 113 of the tank body 110 without using a pressurizer 642, and then natural filtration.

According to the liquor maker according to the present invention as described above, after putting the filter cloth 620 in advance before the increase and after the fermentation is finished, the contents in the filter cloth 620 can be filtered directly in the tank without taking the filter cloth 620 out of the tank. Will be.

Yakju made in the tank opens the discharge valve 115 installed in the discharge pipe 114 to discharge to the outside of the tank, and stores the discharged medicine in a container.

Next, in order to make a distilled liquor by distilling the made alcohol, as shown in FIG. 4, the sealing cap 700 is installed on the lid 120, and then the heating device 200 and the cooling device 300 are operated at the same time.

That is, after adjusting the set temperature to the temperature required for distillation, the heating device 200 is operated to allow distillation to occur inside the tank 100, and at the same time, the opening / closing valve 311 of the cooling water line 310 connected to the tank 100. The coolant 300 is operated by closing the recovery valve 434 installed at the recovery pipe 433 and opening only the outlet valve 432 installed at the outlet 431 of the cooling pipe 430. By passing through), the volatile material distilled in the tank 100 is condensed while passing through the condenser 410 through the cooling pipe 430, and then discharged through the outlet 431.

Distilled liquor, that is, shochu, which is a condensate of volatiles discharged through the outlet 431, is stored in a separate container.

In this way, the process for producing medicine and shochu using the liquor maker according to the present invention was described.

During the increase of the alcohol production process, the on-off valve 311 and the outlet valve 432 are closed and the recovery valve 434 is opened while operating the cooling device 300 together with the heating device 200 to simultaneously cool the water. When passing through the condenser 410, the water vapor evaporated when the steam is increased to condensate with distilled water and then returned to the tank 100, so that not only the effect of saving power but also when the need to increase the steam for a long time This can be useful without adding.

In addition, condensation of the distilled volatiles from the cooling tube 430 when the gourd rice is added to the tank 100 when it is added to the tank 100 improves the taste and flavor of the liquor by freely adjusting the increase time according to the type of grain. You can do it.

In addition, during the distillation for producing a distilled liquor, the volatiles coming out of the tank 100 are condensed by using a temperature difference with the cooling water, so that the distilled liquor can be prepared without containing a husel oil.

In addition, since the liquor maker of the present invention can freely maintain the temperature inside the tank 100 at a temperature most suitable for cultivation and saccharification of mold and yeast without contamination of various bacteria in the air, it is possible to enter, cast, soak, wort It can be widely used for various purposes such as manufacturing.

Put the steamer combined filter 610 in the tank 100, and put the filter cloth 620 in the filter 610, and when making sake, that is, grain wine, grains, jeungmi, yeast, branching, entry, water, other additives Etc., when preparing fruit wine, fruit, yeast, sugar, and other additives are added, and beer production can be made by fermenting malt powder, hops, and other additives.

If necessary, some of the distilled water and other condensate that is volatilized upon distillation may be recovered into the tank 100 through the recovery pipe 433. The liquor maker of the present invention may be used only when preparing yangyangju. It can also be used to make red ginseng with fresh ginseng.

That is, after putting a certain amount of water into the tank and putting ginseng into the filter cloth 620, the opening / closing valve 311 and the outlet valve 432 are closed, and the recovery valve 434 is opened. When the device 300 and the condenser 400 are operated at the same time, red ginseng may be manufactured while cooling the material volatilized from the tank 100 and sending it back to the tank.

In this way, using red ginseng or Chinese herbal medicines may be used to prepare the red ginseng extract or to prepare a herbal medicine.

Extraction of the active ingredient for a long time (4-20 hours) at low temperature (90 ~ 98 ℃) can increase the extraction amount of the active ingredient, because it can condense the active ingredient volatilized with water vapor and send it back to the tank 100 without loss. To prepare red ginseng from red ginseng, red ginseng extract from red ginseng, or to prepare a herbal medicine using herbal medicines, the liquor maker of the present invention can be usefully used.

When you want to make red ginseng using the liquor maker of the present invention, put the ginseng into the steamer combined filter 610 put on the pedestal 630, put water to the bottom of the pedestal 630, and then operate the heating device 200 The temperature in the tank 100 is 98 to 100 ° C., and the cooling device 300 and the condenser 400 are operated to recover the condensate condensed after volatilization into the tank 100 through the recovery pipe 433. If you proceed for a certain period of time, you can manufacture red ginseng without the loss of volatiles, drinking the residual liquid is the same as drinking red ginseng.

As described above, according to the home drinking machine according to the present invention,

1) Using grains, fruits, and other plant materials, anyone at home can easily make liquor.

2) Heating device, cooling device, condenser, stirring device, and filtration device are constituted by a single device, and it is necessary to make steam, empire, sake, immersion, fermentation. ), Filtration and distillation can be carried out, and anyone can operate it easily.

3) It is possible to freely prevent contamination by various bacteria, block air and control fermentation temperature in alcohol production. In the process of increasing the grains to be used, various germs are naturally sterilized, and even in the case of not increasing the material such as fruit wine, a small amount of water can be added and the tank can be easily sterilized at a steam pressure of 100 ° C. In addition, it is equipped with a cooling device to immediately cool and restore to a desired temperature after sterilization.

4) All the processes necessary for the production of alcohol can be carried out scientifically and the yangyangju can be manufactured while maintaining the stable quality.

5) The same quality can be produced repeatedly in the same way, but the unique quality can be produced according to the quality of each grain, entry, branching and grain or fruit, and each manufacturing method.

6) It can be used to manufacture red ginseng, red ginseng extract, and herbal medicine using herbal medicine.

Claims (25)

A fermentation combined distillation tank comprising a tank main body having a cooling jacket through which an inner surface of the cooling water is filled, and a tubular insertion tube inserted through the center and a lid sealing the upper portion of the tank main body; An electric heating device provided at an upper side of the tank main body in an assembled state to heat the tank main body; A cooling device connected to the tank main body by a coolant line so that coolant can be circulated between the cooling jacket, and cooling the coolant to supply the coolant through the coolant line; A condenser for cooling vapor and volatilized material volatilized from the combined fermentation distillation tank to make a solution and then discharging it; It is used to be mounted on the base of the tank body, and the side and bottom of the combined filter tank having a plurality of holes drilled; A filter cloth placed inside the steamer combined filter barrel and containing contents of a liquor manufacturing process; An agitator having a stirrer assembled through an insertion tube of the lid and used to agitate the contents of the filter cloth in a fermentation process; Household liquor maker comprising a. The method according to claim 1, The temperature sensor for detecting the internal temperature of the tank is installed on the lid of the combined fermentation distillation tank, and the heating device is connected to the temperature sensor, and the operation of the heating device is controlled based on the detection signal of the temperature sensor. Household alcohol maker, characterized in that the internal temperature of the distillation tank is heated and maintained at a temperature set by the user. The method according to claim 2, The heating device, A heating plate provided under the tank body of the combined fermentation distillation tank to heat the tank body; A controller for controlling the overall operation of the heating apparatus by receiving power; A power supply circuit unit selectively applying or cutting power to the heating plate under the control of the controller; An operation switch installed at one side of a heating apparatus and connected to the controller to allow the user to operate the heater for on / off and setting a temperature inside the tank; And the controller controls the operation of the heating plate through the power supply circuit unit based on the detection signal of the temperature sensor. The method according to claim 3, Installed on the outside of the heating device and connected to the controller, the on / off state of the entire heating device and the on / off state of the heating plate, the current temperature inside the tank detected by the temperature sensor, and the user operate the operation switch. And a display device for displaying various operation state information including a current set temperature set by the home drinking machine. The method according to claim 2, The heating device, A hot coil installed at a lower end inside the tank body of the fermentation distillation tank; A controller for controlling the overall operation of the heating apparatus by receiving power; A power supply circuit unit for selectively applying or cutting off power to the hot coil under the control of the controller; An operation switch installed at one side of a heating apparatus and connected to the controller to allow the user to operate the heater for on / off and setting a temperature inside the tank; And the controller controls the operation of the hot coil through the power supply circuit unit based on the detection signal of the temperature sensor. The method according to claim 5, Installed on the outside of the heating device and connected to the controller, the on / off state of the entire heating device and the on / off state of the hot coil, the current temperature inside the tank detected by the temperature sensor, and the user manipulates the operation switch. And a display device for displaying various operation state information including a current set temperature set by the home drinking machine. The method according to claim 1, The cooling water line supplied with the cooling water from the cooling device to the cooling jacket of the tank body, the home wine maker, characterized in that the opening and closing valve for controlling the cooling water supply is installed. The method according to claim 1, A temperature sensor for detecting the internal temperature of the tank is installed on a lid of the combined fermentation distillation tank, and a controller built in the cooling device is connected to the temperature sensor, and the operation of the cooling device is controlled based on the detection signal of the temperature sensor. While the internal temperature of the combined fermentation distillation tank is cooled and maintained at a temperature set by the user, the domestic alcohol maker. The method according to claim 8, The outer side of the cooling device is connected to the controller while being connected to the controller for the user (on) / off (off) and the home winemaker, characterized in that the operation switch is provided for setting the internal temperature of the tank. The method according to claim 9, The other side of the cooling device is connected to the controller and the on / off state of the entire cooling device, the current tank internal temperature detected by the temperature sensor, and the current set temperature set by the user by operating the operation switch. Household liquor maker, characterized in that the display device for displaying a variety of operating state information including the installation. The method according to claim 1, The condenser is, A condenser connected to the cooling device by a cooling water line to circulate the cooling water supplied and cooled by the cooling device; A cooling tube connected to the lid of the combined fermentation distillation tank and installed to exchange heat inside the condenser; It is configured to include, the end of the condenser after passing through the condenser cooling tube end portion is a discharge port for discharging the condensed material, the outlet of the household wine maker, characterized in that the outlet valve is installed. The method according to claim 11, And a recovery pipe connected to the tank body of the combined fermentation and distillation tank is installed in the cooling pipe at the rear end of the condenser after passing through the condenser, and the recovery pipe is provided with a recovery valve. The method according to claim 1, Each leg of the pedestal is a household liquor maker, characterized in that the height adjustment is provided. The method according to claim 13, Household liquor maker, characterized in that the height adjustment leg is further connected and assembled to each leg of the pedestal. The method according to claim 1, Household wine maker characterized in that the upper and lower ends of the steamer combined filter barrel is formed with a plurality of protrusion pins protruding laterally in contact with the tank body inner surface so as not to move the steamer combined filter barrel to the side. The method according to claim 1, The stirring device, An agitator comprising an upper handle disposed above the lid, a rod rotated integrally with the handle and assembled through an insertion tube of the lid, and an impeller formed at a lower end of the rod and inserted into the filter cloth; A support plate installed transversely to an upper end of the tank body so as to allow the rod of the stirrer to pass therethrough, the support plate being rotatably supported while fixing the stirrer to a predetermined height inside the fermentation distillation tank; Household liquor maker, characterized in that comprising a. The method according to claim 16, The rod of the stirrer is composed of an upper rod which is integrally formed at the top of the stirrer and is inserted into the tank through an insertion tube of the lid, and a lower rod having the impeller formed at the lower end thereof; And a lower end of the upper rod and an upper end of the lower rod are assembled to be integrally rotatable through a tubular joint rotatably inserted into the center hole of the support plate. The method according to claim 17, The joint has a stepped two-stage structure having a relatively large upper outer diameter and a relatively small lower outer diameter, and the upper portion having a large outer diameter is inserted on the support plate in a state in which a lower outer diameter is inserted downward in the center hole of the support plate. Assembled in straddling form; The lower end of the upper rod inserted downward through the insertion tube of the lid is inserted into the upper inner hole of the joint and assembled to rotate integrally, and the upper end of the lower rod is inserted into the lower inner hole of the joint and integrally rotated. Household liquor maker, characterized in that as assembled. The method according to claim 16, The support plate is a household liquor maker, characterized in that installed on the protruding end formed on the inner side of the upper end of the tank body. The method according to claim 1, And a pressurizing device having a pressurizer assembled through the insertion tube of the lid and used to pressurize the contents inside the filter cloth in a downward direction in a pressure filtration process. The method of claim 20, The pressurizing device, A pressure plate placed inside the steamer combined filter barrel so that contents are placed on the filter cloth in a sealed state; A pressurizer configured to be disposed on an upper side of the lid and formed at an upper end thereof, and a pressurizing rod configured to be integrally formed with the pressurizing handle and press the pressing plate downward from the state of being inserted into the insertion tube of the lid; Household liquor maker, characterized in that comprising a. The method according to claim 1, Household tank maker, characterized in that the fixing flange which can be fixed to the upper inlet edge portion of the filter cloth on the inner side of the upper end of the tank body. The method according to claim 1, Discharge pipe for discharging the contents is installed on the outer lower end portion of the tank body, the discharge pipe is installed in the household, characterized in that the discharge pipe is installed. The method according to claim 1, And a sealed gap inserted into the insertion tube of the lid to seal an inner space of the combined fermentation distillation tank. The method according to claim 1, The lid is provided with a pressure switch that is automatically opened and closed in accordance with the internal space pressure of the combined fermentation distillation tank, when the internal space pressure of the tank is more than the set pressure to open the pressure switch automatically to prevent excessive pressure rise in the tank. Household liquor maker, characterized in that.

Images