KR101490080B1 - Manufacturing apparatus for korean traditional rice wine [Ｍａｋｅｏｌｉ] - Google Patents

Abstract

A heating pipe (204) and a cooling pipe (205) provided in a fermenter (100) for adjusting the temperature at the start of fermentation and the temperature in the fermentation tank (100) during fermentation to a proper fermentation temperature, The temperature information sent from the temperature sensor 202 and the temperature sensor 202 provided in the fermentation tank 100 is compared with the set fermentation temperature information to control the operation of the heating pipe 204 and the cooling pipe 205 And a control panel 201 for controlling the operation of the control box 209 and the control box 209. The control device 20 is installed in the fermenter 100 to stir the raw materials in the fermenter 100 to reduce the difference in temperature between the upper and lower sides, An inner perforation member 200 installed in the fermentation tank 100 for pulverizing a raw material that is rotated by an impeller 206 against the inner wall of the impeller 206 to cause the raw material to be refluxed, 200) and fermentation The present invention relates to an apparatus for producing a makgeolli which is installed between the inner wall of a bath 100 and an external perforated netting body 210 which acts as a filter. When the makkolli raw material is added, the temperature is automatically controlled to complete fermentation after a certain time, Is made by grinding without transferring it to the outside, and preparing only the raw material of makgeolli makes it possible to precisely manufacture traditional rice wine such as makgeolli of desired quality.

Description

{Manufacturing apparatus for korean traditional rice wine [Makeoli]}

More particularly, the present invention relates to a method and system for automating the whole process of saccharification, fermentation, aging, and saccharification of rice wine such as automatic temperature control, cooling air conditioning, boiling heat, stirring, centrifugation, The purpose of this study is to provide a device that allows the general public to owe rice wine precisely and hygienically. It also relates to a makgeolli fermentation device that helps improve the quality of traditional makgeolli and develop new products.

Most makgeolli production is not hygienic due to the poor environment that can be produced due to the smallness of the manufacturing factory, and the makgeolli is produced with long experience and sense only.

 "Hacking Analysis and Critical Control Points (HACCP) system, which is standardized as a standard for the makgeolli manufacturing process and referred to as a risk factor center, should be urgently introduced in the" Food Love Practice Alliance " "Emphasizes the fact that this system analyzes the hazards that can have a detrimental effect on the hygiene of the food throughout the production, manufacturing and distribution, removes these hazards and ensures safety , Which is a system that manages the safety of food in a scientific and systematic manner by establishing important management points in the management of food and beverages. Therefore, it has issued a statement urging to actively review the introduction of HACCP in makgeolli production.

 This social movement should be regarded as a process in which the quality of makgeolli should be standardized in accordance with the popularity of makgeolli and the status of globalization.

 In terms of makgeolli manufacturing environment and production process system, it is necessary to have a lot of budget to induce change of the environment of manufacturing process of makgeolli, and it is urgent to standardize quality of makgeolli along with development of new technology that can be converted into scientific production system.

  Traditional wines such as makgeolli have a complicated manufacturing process and are not easy to prepare raw materials. In particular, it is difficult to keep the fermentation temperature at a constant level, which makes it difficult to manufacture in ordinary households or small-scale retailers. Thus, there has been provided a device for directly manufacturing makgeolli in a general household or a small-scale retailer.

  Japanese Patent Application Laid-Open No. 10-20060029260 discloses an apparatus and a method for manufacturing a semiconductor device, A lid for closing the lid, an opening and closing handle, a heater for raising the temperature of the lid, and a lid for opening and closing the lid It is equipped with a steam fan which cools overheating of the branches. By adjusting the temperature of the main heater and the auxiliary heater to the heating temperature and the heating time according to the material of the alcohol, the method of making the alcohol material in an ideal state And a traditional liquor maker was provided. However, when the fermentation start temperature is low, the heating time to the fermentation proper temperature is prolonged, so that it is difficult to calculate the time from the start of the fermentation process to the completion of fermentation, so there is a risk of over fermentation or non-fermentation. Therefore, there is a drawback that it is difficult to produce a good quality traditional liquor because the cooling effect can not be expected when the temperature of the installation place is high, and there is a drawback that the upper and lower temperature difference of the fermenter is large and the degree of fermentation of the upper and lower portions is inconsistent, In particular, this must be accompanied by a significant inconvenience of separately performing filtration operations.

 Patent Publication No. 1020090000943 discloses a device for manufacturing a fermentation broth without any limitation in terms of space and time by automating a series of manufacturing processes of the fermentation broth so that anyone can easily and easily make a home, And a control unit controlling the fermentation temperature of the fermentation raw material by controlling the heat supply unit and a control method of the fermentation stock. However, in this method and apparatus for producing fermented liquor, when the fermentation start temperature is low, the heating time to the fermentation proper temperature becomes long, and it is difficult to calculate the time from the start of fermentation to the completion of fermentation, , It is difficult to expect a cooling effect when the temperature of the installation place is high because it uses a cooling fan as a cooling means. Therefore, it is difficult to manufacture a high quality traditional liquor. In particular, there is a drawback that a serious inconvenience .

 Patent No. 100793258 is constituted by a single device composed of a heating device, a cooling device, a condensing device, a stirring device, and a filtration device, and it is possible to carry out the entire process necessary for the manufacture of a drink using cereals, fruits and other plant materials, A fermentation and distillation tank having a tank body formed with a cooling jacket through which cooling water can pass and a lid sealing the upper part of the tank body; An electric heating device for heating the tank main body; A cooling device for supplying cooling water to the cooling jacket to cool the tank main body; A condensing device for condensing water vapor and volatiles from the combined fermentation distillation tank; A filter box for use in the interior of the tank body; A filter bag which is inserted into the filter box and serves as the contents of the filter manufacturing process; And a stirring device used for stirring the contents of the filter cloth in the fermentation process. However, it is difficult to control the temperature at the start of fermentation in such a sake-making machine, which makes it difficult to calculate the fermentation period of fermentation during the winter season and there is a fear of over fermentation or non-fermentation. There is a drawback of lengthening the time.

 Patent No. 100777140 relates to an apparatus for manufacturing a fermented liquor for manufacturing a fermented liquor by manufacturing a fermented liquor, comprising a housing, a container portion having a space in which a sour material is placed, and a lid portion for sealing the container portion, And a temperature control unit installed in the housing and selectively cooling or heating the fermentation vessel to maintain the temperature in the fermentation vessel at a predetermined fermentation temperature range. Provided is a device for manufacturing a fermented beverage having a simple structure and a method for producing a fermented beverage, in which a fermented beverage is produced while maintaining the fermentation temperature of the fermentation raw material at an optimum fermentation temperature regardless of the temperature change caused by the condition. However, it is difficult to control the temperature at the start of fermentation, and it is difficult to estimate the fermentation period during the winter season, and it is difficult to overcome the temperature difference between the upper and lower sides of the fermentation tank. .

Accordingly, the present invention can automate the entire process of making makgeolli so that only a makgeolli raw material can be produced, and even a beginner can produce precise quality makgeolli only with a manual according to the makgeolli raw material. In particular, The present invention aims at solving the problem that it is possible to produce makkoli having high quality by allowing filtration in a sake production apparatus without movement.

   In order to solve the above problems, the present invention provides a fermentation apparatus comprising a fermentation tank, a heating device and a cooling device provided in the fermentation tank to adjust the temperature at the start of fermentation to an appropriate fermentation temperature, An agitating device for agitating the raw material for agitation, an internal perforated net installed in the fermentation tank for causing the agitated raw material to be crushed while bombarding the main wall, an external perforated net The present invention provides a makgeolli manufacturing apparatus composed of a sieve.

The apparatus for producing a makgeolli according to the present invention can start the fermentation by adjusting the temperature at the start of fermentation of the makgeolli to an appropriate fermentation temperature so as to accurately calculate the time required for fermentation. Despite this, the fermentation temperature can be automatically controlled so that the temperature in the fermentation tank can be kept constant, and the fermentation after completion of the fermentation (filtering operation) is convenient, so that only a manual set in a small- It is possible to hygienically produce the high quality rice wine that the novice user desires even while cutting off the source of contamination from the outside germs.

1 is a perspective view showing the whole equipment to which the technique of the present invention is applied.
2 is a cross-sectional view in which the technique of the present invention is applied
FIG. 3 is a perspective view of the apparatus of the present invention,
FIG. 4 is a front view and a perspective view of a driving part of an apparatus according to the present invention,
5 is a front view showing an example of a control panel unit to which the technique of the present invention is applied.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a view showing the entire structure of the present invention. Upper and lower parts are designed to be easy to move and repair, and the whole upper part is made of stainless steel material and sanitary and safety of food are considered. The lower portion of the motor 303 securely fixes the motor 303 and the cooler 301 and the control box 209 so as to prevent the equipment from being shaken to ensure safety. The contents can be checked on the upper cover, and two small covers So much attention was paid to the convenience and originality of the design.

FIG. 2 is a cross-sectional view illustrating how the equipment to which the technique of the present invention is applied operates to obtain desired fermented makgeolli. It is possible to operate the programmed control panel 201 with desired steps or functions as shown in FIG. The water and the sump is maintained at a suitable temperature by the heating pipe 204, the cooling pipe 205 and the cooler 301, so that it can be input according to the automatic manual. Through all the functions such as agitation, rotation, and aging, desired fermentation and aged rice wine can be obtained. This manual or automatic process can be checked with the lamp and window of the control panel.

FIG. 3 is a perspective view illustrating an exploded view of the apparatus to which the technique of the present invention is applied. Experienced worker would be able to complete a considerable quantity of work per day.

FIG. 4 is an enlarged view of a drive step of the technique to which the technique of the present invention is applied. During assembly, the motor 303 is decelerated and controlled by the inverter to perform forward and reverse rotation, and the power transmitted to the bearing 307 and the shaft 309 through the coupling rotates the impeller 206. Also, the finishing work of the V-packing 400 and the rubber packing 401 was thoroughly carried out for waterproofing.

5 is a view showing a screen of the control panel 201. It is possible to control the entire functions of the equipment by inputting PLC programming into the built-in circuit board. The function of the panel and the description of the approximate FLOW are as follows .

"Confirmation of the power - Adjustment of the water temperature of the water - Addition of the makkolli mix - Automatic cooling - Mixing - Repetition - Stirring - Rotation -

The procedure is roughly the same as above and the functions of automatic and manual operation are slightly different.

The heat and solvent functions are operated by manual input.

 The present invention is described in more detail as follows. As shown in FIGS. 2 and 3, a fermentation tank 100 is provided in the fermentation tank 100 to control the temperature at the start of fermentation and the temperature in the fermentation tank 100 during fermentation to a suitable temperature And the temperature information sent from the temperature sensor 202 and the temperature sensor 202 provided in the fermentation tank 100 and the set fermentation temperature information are compared with each other and the heating pipe 204 and the cooling pipe A control box 209 for controlling the operation of the fermentation tank 100 and a control panel 201 for controlling the operation of the control box 209; An inner perforated pipe 200 installed in the fermenter 100 to crush the raw material that is rotated by the impeller 206 by colliding with the inner wall, an impeller 206 for reducing the upper and lower temperature difference, And the inside It provides a rice wine production apparatus in which gongmang body 200 and the fermenter 100 in the outer body perforated cores 210, which acts as a filter that is provided between the inner wall.

 The apparatus of the present invention comprises a motor 303 for driving the impeller 206 on a lower frame, a cooler 301 for supplying a coolant to the cooling pipe 205, a temperature sensor provided in the fermenter 100, The control box 209 for heating the cooler 301 and the heating pipe 204 is fixed firmly and securely to prevent the equipment from being shaken.

  Preferably, the fermentation tank 100 is formed of a stainless steel cylinder, and a control panel 201 for operating an adjustment circuit of the control box 209 is installed on the lid.

  Preferably, the heating pipe 204 is an electric heating device, and the cooling pipe 205 is preferably formed as a part of a cooling device that absorbs ambient heat by compressing and releasing the refrigerant to the cooler 301.

 The inner perforated mesh member 200 is preferably made of stainless steel and has a plurality of through holes each having a diameter of 8 m / m. The inner perforated mesh member 200 is formed by outer perforation grooving, that is, by punching from the outside to the inside. It is preferable that a rough protruding jaw (Burr) is generated. This protruding jaw enhances the crushing effect of the rice wine material rotated by the impeller 206. It is preferable that the inner perforated network element 200 is interlocked with the motor 303 so that the material in the fermentation tank 100 can be rotated at a high speed to be filtered by the outer perforated network element 210 described later.

 It is preferable that the outer perforated network element 210 is also made of a stainless steel cylinder, and it is preferable that many holes having a diameter of 1 m / m are formed to have a function of a filter.

  In the present invention, the fermentation tank 100 is filled with the raw material of rice wine and rice wine, and the like, and then the fermentation operation start time is started with the heating pipe 204 or the cooling pipe 205 Temperature) can be adjusted to an appropriate fermentation temperature of 24 to 26 degrees Celsius, and then the same temperature is maintained throughout the fermentation process, so that the fermentation time of the makgeolli can be accurately calculated. The present invention is capable of accurately calculating the fermentation time and thus has a significant effect of enabling automatic production of rice wine.

  Therefore, the present invention provides raw materials for traditional wines such as makkolli, and informs about the proper fermentation temperature and fermentation time when preparing traditional wines from the traditional wines, The fermentation is stopped automatically at the end of the appropriate fermentation time and the liquor in the fermenter 1 is rotated at a high speed so that the liquor in the fermenter 1 is returned to the outside It is possible to automatically produce the required liquor by filtration with the external perforated mesh body 210 without being pulled out.

  In summary, the present invention enables the automatic adjustment of the fermentation temperature during the initiation and fermentation of fermentation, eliminating the temperature difference between the upper and lower sides by stirring at any time, accurately calculating the end point of fermentation to terminate fermentation, It is also possible to manufacture precise traditional rice wine such as makgeolli of the quality desired by the beginner by completing the sake (separation and separation) work.

100: Fermentation tank
200: internal perforated mesh
201: Control Panel
202: Temperature sensor
204: Heating pipe
205; Cooling pipe
206: Impeller
209: Control box
210: External perforated net
301: Cooler
303: Motor

Claims (2)

delete A fermentation tank 100 and a heating pipe 204 and a cooling pipe 205 which are provided in the fermentation tank 100 to adjust the temperature at the start of fermentation and the temperature in the fermentation tank 100 during fermentation to a proper fermentation temperature, A control box 209 for controlling the operation of the heating pipe 204 and the cooling pipe 205 by comparing the temperature information sent from the temperature sensor 202 and the temperature information sent from the temperature sensor 202, And a control panel 201 for adjusting the operation of the control box 209. The control device 20 is installed in the fermenter 100 to stir the raw material in the fermenter 100 to reduce the difference in temperature between the upper and lower sides, An inner perforated mesh body 200 installed in the fermentation tank 100 for pulverizing a raw material that is rotated by an impeller 206 and an impeller 206 while colliding with an inner wall of the fermentation tank 100, (100) The through hole formed in the outer perforated network 210 has a diameter of 1 mm and the through hole formed in the inner perforated network 200 has a diameter of 8 mm. Wherein the through holes formed in the inner perforated mesh body (200) have protruding tails (Burr) on the inner peripheral edge of each hole.

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