KR101754743B1

KR101754743B1 - Manufacturing equipment of natural fermented vinegar

Info

Publication number: KR101754743B1
Application number: KR1020150074816A
Authority: KR
Inventors: 김주평
Original assignee: 김주평
Priority date: 2015-05-28
Filing date: 2015-05-28
Publication date: 2017-07-06
Also published as: KR20160139618A

Abstract

The present invention provides a vinegar manufacturing apparatus including a housing, a container disposed in the housing, and temperature holding means for maintaining the temperature in the container at a fermentation temperature of the vinegar, The inner surface of the support member is connected to the inner surface of the support member so as to be airtightly connected to the outer circumferential surface of the pottery so as to be airtight. A sensing sensor is formed to sense the temperature inside the arrangement space of the heat rays spaced apart from the outer circumferential surface of the pot, and the electric power is supplied to or cut from the hot wire according to the sensed temperature of the sensing sensor, And an automatic temperature controller that keeps the temperature of the inside of the vinegar at the fermentation temperature of the vinegar, And a heating means including at least one of rice hulls and coarse rice between the outside surface of the support of the holding means and the inside surface of the housing, wherein at the inlet of the pot, one of the cloth or paper which blocks the inflow of air, Which is used for producing a natural fermented vinegar.
The present invention has the effect of making a natural fermented vinegar having vitamins and various organic acids killing naturally inflowing germs faster, easily and easily at home.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a manufacturing method of natural fermented vinegar,

The present invention relates to an apparatus for producing a natural fermented vinegar, and more particularly, to a method for manufacturing a natural fermented vinegar which can naturally ferment a natural fermented vinegar having vitamins and various organic acids, And more particularly,

In general, the fermentation stock and vinegar may be produced by fermenting vegetable materials such as cereals or starch. Recently, a fermented juice production apparatus and a vinegar proposal apparatus which can easily produce a fermented juice or a candle vinegar at home have been proposed. The fermentation liquor production apparatus is required to have a container for storing a vegetable material such as grain in a sealed state and a temperature holding means for heating or cooling the container at an appropriate temperature at which the material is fermented. In addition, the vinegar manufacturing apparatus includes a container for storing a material and a temperature holding means for heating or cooling the container to a temperature suitable for vinegar fermentation of the material. In addition, a vent hole or an air circulation fan for discharging the fermentation gas, . Such a vinegar manufacturing apparatus is disclosed in Korean Patent Laid-Open No. 10-2008-0050551, and according to the disclosed method, a conventional vinegar manufacturing apparatus can produce brewed vinegar using a fermentation stock such as makgeolli as a raw material.

However, the conventional vinegar manufacturing apparatus takes a long time of at least 1 to 2 months to produce vinegar from the fermentation stock, and in order to shorten the manufacturing time, the pure herb is added to the fermentation stock. Considering that the fermentation liquor production apparatus uses a vegetable material such as grain as a raw material and a vinegar production apparatus uses a fermentation liquor as a raw material, the functions of the fermentation liquor production apparatus and the vinegar production apparatus are integrated so that both the fermentation liquor and the vinegar However, in developing a fermentation apparatus of desired performance, that is, a device for producing a fermentation liquor and a vinegar, it takes a long time to produce vinegar from the fermentation liquor and inconvenience that the user has to add a pure herb plant Is a big problem.

The present invention provides a vinegar producing apparatus having a vinegar producing mode and a fermenting liquor making mode, comprising: a housing; a housing; A temperature holding means for maintaining the temperature in the container at a fermentation temperature of the fermentation liquor or vinegar, an air introducing means for forcibly supplying outside air into the container in the vinegar producing mode, Wherein the auxiliary container is connected to the air injection means, and an air layer is present between the container and the auxiliary container, and the auxiliary container includes a container body, Wherein the lid of the vessel for preparing vinegar is provided with a lid Apparatus for manufacturing a vinegar, wherein a hole is formed is inserted into the conduit. " Has been disclosed in Patent Registration No. 10-1-14676.

However, the conventional vinegar manufacturing apparatus can produce vinegar in a short time compared with the conventional vinegar manufacturing apparatus. However, in the fermentation process, the inner air induction pipe (not shown) Since the external air is forcibly injected into the auxiliary container 110 through the air injection pipe 112b through the external air induction pipe 420 and the external air induction pipe 430, The taste and nutritional value of vinegar is deteriorated near to the fermented vinegar by adding acetic acid to ethanol rather than natural fermented vinegar containing various organic acids (acetic acid, citric acid, malic acid, tartaric acid, etc.), probiotics, .

(1) Korean Patent Registration No. 10-1014676

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a natural fermented vinegar having vitamins and various organic acids while killing the naturally- The purpose is to provide.

In order to achieve the above object, the present invention provides an apparatus for producing vinegar comprising a housing, a container disposed in the housing, and temperature holding means for maintaining the temperature in the container at a fermentation temperature of vinegar,

The housing may be a cylinder of a wooden material surrounding the container,

The container is a pottery which is a glazed clay pot,

The temperature holding means includes a heating wire spaced apart from an inner surface of a support rod that is tightly and uprightly connected to an outer circumferential surface of the pottery so as to allow air communication therethrough and a temperature inside a space for arranging the hot wire spaced apart from the outer circumferential surface of the pottery pot And a thermostat for keeping the temperature of the inside of the pot at the fermentation temperature of the vinegar is provided,

A heating means including at least one of rice hulls and rice hulls is provided between an outer side surface of the support member and an inner side surface of the housing, the temperature holding means being spaced apart from the outer circumferential surface of the pot,

The inlet of the pot is characterized in that air is circulated, but any one of cloth or paper that blocks the inflow of foreign matter is selectively sealed to seal.

The housing has a lid part which is opened and closed by a hinge by a hinge, and the lid part has a pot hole in which an upper end of the pot is protruded to the outside;

A plurality of rollers are mounted on the bottom surface of the housing for easy movement.

And a stirrer fixing table mounted on the upper surface of the lid of the housing and having an agitator for stirring and stirring up and down the material inside the ingot while the cloth or paper of the pot is removed.

As described above, the present invention has the effect of making the natural fermented vinegar having vitamins and various organic acids killing the naturally inflowed germs faster, easily and easily at home.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view showing an apparatus for producing fermented natural vinegar, which is an embodiment of the present invention,
FIG. 2 is a cross-sectional view showing a commercial state of a stirrer during the fermentation of acetic acid in a device for producing a natural fermented vinegar according to an embodiment of the present invention. FIG.

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

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the user, the intention or custom of the operator, and the like.

Therefore, it goes without saying that the definition should be based on the contents throughout this specification.

An apparatus for producing a natural fermented vinegar according to the present invention comprises a housing 10 of a cylindrical shape surrounding a container 20 and a pot containing a yellowish-brown glaze disposed in the housing 10, (32) spaced apart from the outer circumferential surface of the pot (20) and spaced apart from the inner surface of the supporter (33) so as to allow air communication to be tightly and uprightly formed, A sensing sensor 31 for sensing the temperature inside the space for arranging the heat rays 32 spaced apart from the outer circumferential surfaces of the heat rays 32 is provided to supply electricity to the heat rays 32 according to the sensed temperature of the sensory sensor 31 An automatic temperature controller 30 for maintaining the temperature of the inside of the kneading machine at the fermentation temperature of the vinegar and an outer surface of a support 33 provided on the temperature holding means located apart from the round outer circumferential surface of the Ongar 20, ), And the heat insulating means And a cloth or paper 21 which is fixed to the inlet of the rice pot 20 by an elastic rubber strip 22 or the like so as to flow air into the inside thereof but prevents the foreign matter from flowing.

The housing 10 has a cylindrical shape and has a lid portion 12 which is opened and closed in the body portion 11 by a hinge 14. The upper end of the lid portion 12 is located at the center of the upper surface of the lid portion 12, And a plurality of rollers 15 for easy movement are mounted on the bottom surface. The housing 10 is preferably a cylindrical shape, but may also be a rectangular tube or a rhomboidal tube.

The pots 20 may be made of glaze or ceramics or pots depending on the material.

The detection sensor 31 is located in the inner space of the support 33 of the temperature holding means and more preferably the middle portion of the inner wall of the crucible 20 desirable.

A stirring vane 52 is provided on the upper surface of the lid portion 12 of the housing 10 so as to move upward and downward in the material inside the pottery 20 in a state where the cloth or paper 21 at the inlet of the pot is removed, And a stirrer fixing table 50 to which the stirrer 51 having the stirrer 51 is mounted. The vertical height of the stirrer 51 fixed to the stirrer fixing table 50 is adjusted by the fixing bar 51a so that the stirring rod 53 and the stirring wing 52 of the stirrer 51 are vertically And it is preferable that the material be stirred slowly in the center of the material rather than on the surface of the oxide film.

In the present invention, like the brown rice, the ingredients of the natural fermented vinegar are called, steamed in the buckwheat, and made into a rice cake, cooled, and then mixed with yeast, water is added and the mixture is stirred well. The cups and the yeast mixed well with the water are put into the pots 20 and the mouths of the pots 20 are sealed with a cloth or a paper sheet 21 using a rubber band and then heated by a thermostat 30, If the inner temperature of the pot 60 inside the housing 10 is maintained at 25-30 ° C, which is the alcohol fermentation temperature, the fermentation of the alcohol occurs within 5 to 6 days.

After the alcohol fermentation is over, you can filter out the sake lees by filtering the sake lees and squeeze the makgeolli well, and then put the clear makgeolli inside the Onggi (20) and ferment it for 3 ~ 4 weeks.

At this time, aerobic bacteria are present on the upper part of the material inside the pot, and the white bacteria is separated from the air layer, so that various organic acids and probiotics which are natural fermentation are proliferated inside the pot. do.

It is preferable that the user stirs the stirring wing 52 of the stirrer 51 by moving the stirring wing 52 upward and downward in the material for the purpose of faster natural fermentation. As shown in FIG. 2, The agitator 51 is fixed at different heights by the fixing bar 51a while varying the height to the upper and lower portions of the inner bottom portion of the inside of the pot 60. The agitator 51 is gradually agitated so that the acetic acid film is not broken, Acetic acid fermentation can be further activated by increasing the contact time of the acetic acid bacteria with oxygen.

10: housing 11:
12: lid part 13: pot hole
14: hinge 15: roller
20: Onggi 21: Cloth or paper
22: Rubber band
30: Thermostat 31: Detection sensor
32: heat line 33: support
40: chopped rice
50: stirrer fixing table 51: stirrer
51a: fixed bar 52: stirring blade
53: stirring rod

Claims

1. A vinegar manufacturing apparatus comprising a housing, a container disposed in the housing, and temperature holding means for maintaining the temperature in the container at a fermentation temperature of vinegar,
The housing is a cylinder-shaped wooden material surrounding the container,
The container is a pottery which is a glazed pottery bowl,
The temperature holding means includes a heating wire spaced apart from an inner surface of a support rod that is tightly and uprightly connected to an outer circumferential surface of the pottery so as to allow air communication therethrough and a temperature inside a space for arranging the hot wire spaced apart from the outer circumferential surface of the pottery pot And a thermostat for keeping the temperature of the inside of the pot at the fermentation temperature of the vinegar is provided,
A heating means including at least one of rice hulls and rice hulls is provided between an outer side surface of the support member and an inner side surface of the housing, the temperature holding means being spaced apart from the outer circumferential surface of the pot,
Wherein the housing has a lid portion which is opened and closed at the body portion by a hinge, and the lid portion has a pot hole in which the top of the pot is protruded to the outside,
A plurality of rollers are mounted on the bottom surface of the housing for easy movement,
The inlet of the Onggi is sealed by selectively using any one of a cloth or paper that blocks air flow but prevents the inflow of foreign matter,
And a stirrer fixing base which is located on the upper surface of the lid portion of the housing and in which the stirrer is mounted and fixed, Apparatus for manufacturing fermented vinegar.

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