KR102259039B1 - Multy container for fermentera - Google Patents

Abstract

A multi-fermented container according to an embodiment comprises: a manufacturing unit (100) including a predetermined space therein, wherein some of the fermented broth raw materials are stored in the predetermined space, and the fermented broth or fermented liquor is manufactured; and a bellows-shaped space adjusting unit (200) that forms a space unit (201) disposed in the predetermined space, so that the multi-fermented container has a structure that fermented broth manufactured at a lower end of floated fruits can be controlled to be smoothly discharged by reducing bellows to float fruits when the fermentation juice is discharged. In addition, it is possible to manufacture fermented liquor by mixing alcoholic beverages with fruits and fermented broth remaining in the manufacturing unit after discharging the fermented broth to an outlet, wherein the uppermost end of space adjusting unit (200) has a cover (203) that blocks the inflow of foreign substances into a raw material or fermentation broth.

Description

A multi-fermented container that can store and move raw materials for the production of fermented fruit juice and fermented liquor, and is easy to manufacture, manage, and utilize fruit fermented juice and fermented liquor using raw materials {MULTY CONTAINER FOR FERMENTERA}

The present invention relates to a multi-fermented cask capable of storing and moving raw materials for production of fermented fruit juice and fermented liquor, and easy to manufacture, manage, and utilize fermented fruit juice and fermented liquor using raw materials.

Fruits in season can be consumed as they are, but for long-term healthy intake of seasonal fruits, or because the raw fruit (A) has a strong astringent or bitter taste, mix the fruit with other ingredients (B) to obtain a fermented fruit (or fruit juice). ) or as fermented liquor.

Such fermented fruit juice or fermented wine is manufactured through a fermentation process of mixing raw fruit (A) and other beneficial ingredients to the body, putting it in a barrel, sealing it, and aging it for a long period of time. For example, Schisandra raw fruit (A) contains sweet and bitter, sour and salty and spicy taste. These omija have a strong bitter, salty, and spicy taste when eaten as it is. When prepared with fruit syrup, the bitter, spicy, and salty taste is reduced and the sweet taste is strengthened, and the beneficial effects of omija are enhanced during the fermentation process. It can be expected to have beneficial effects on the body, such as strengthening the body and lowering blood pressure.

However, in this fermented fruit, fresh fruit (A) must be thoroughly washed and mixed with other ingredients (B). When mixing, the quality of the fermented liquid depends on the ratio of fresh fruit (A) and other mixed materials, as well as during the fermentation process. The container must be re-mixed or turned over several times by opening the container, and foreign substances or excessive oxygen may be introduced during the container opening process, causing the fermentation broth to become bitter or thin. That is, the manufacturing process is very difficult, so it is not easy for the general public to prepare a high-quality fermented broth.

On the other hand, the fermented fruit juice sold on the market is very expensive, and the manufacturing process is unreliable, so there are cases where the fresh fruit (A), other ingredients (B), and the fermenting container are purchased directly to produce the fermented fruit. However, as described above, the manufacturing process is cumbersome and labor intensive, and due to the disadvantage that it is difficult to expect a high-quality fermented liquid, and the advantage of easily ingesting healthy food, the price is high and the manufacturing process is unreliable. The number of consumers who consume it is increasing.

In this regard, Korean Patent Laid-Open Publication No. 10-2018-0051063 relates to a storage container having a stacked structure, in which an internal space for accommodating the contents is formed inside the cylindrical object, and an inlet for inserting or withdrawing the contents into the internal space. (301) is formed on the upper part of the body, and when two storage containers are stacked, a stopper receiving groove of a volume that can be accommodated regardless of the direction of the inlet 301 of the other storage container located at the bottom is recessed inwardly in the lower part of the body. The container body is formed, and it is made of a cap-shaped body that surrounds the inlet 301 and is detachably coupled to the inlet 301 to tightly seal the inner space of the container body from the outside or is separated from the inlet 301 to the inner space. Efficient and convenient loading, transport, and storage in a minimum space, including the stopper of the inlet 301 to release the seal of the Disclosed is a storage bin that can be used for multiple purposes by allowing input/withdrawal.

However, the prior document discloses only a storage container that can be stored, stored and moved, but does not disclose the contents related to the remixing process essential in the manufacturing process of the fermented fruit or fermented wine.

Therefore, in order to supplement this, the Republic of Korea Patent Publication No. 10-1534611 discloses that a gas discharge pipe and a gas discharge pipe which are formed to protrude on the body or cover of the fermentation vessel and interlock with the inside of the fermentation vessel have a backflow prevention pin inserted therein to lose their weight. A first backflow prevention part provided to block the inflow of external air while allowing gas to be discharged by a backflow prevention pipe, the end of which is immersed in the water tank while accommodating the gas discharge pipe, is provided to block the inflow while allowing the gas to be discharged Disclosed is a composite fermentation vessel comprising a second backflow prevention unit.

However, the above-mentioned prior literature facilitates the discharge of gases generated in the fermentation process of anaerobic and aerobic substances, and can facilitate fermentation by blocking the external air. There is a problem in the complexity and difficulty of the mixing process, and there are disadvantages in that it is not possible to simultaneously move, store, and manufacture fermented broth or raw materials of fermented wine.

Therefore, there is a need for a new method to solve these problems.

Korean Patent Publication No. 10-2018-0051063 Republic of Korea Patent Publication No. 10-1534611

It is an object of the present invention to provide a multi-fermented container that can simultaneously solve the storage, storage, movement and production of raw materials for fermented fruit or fermented wine.

In order to solve the above-described problem, the present invention includes a multi-fermentation container according to an example that includes a predetermined space therein, some of the raw materials for the fermentation broth are stored in the predetermined space, and a production unit 100 in which the fermentation broth or fermented liquor is manufactured; and a bellows-shaped space control unit 200 forming a space portion 201 disposed in the predetermined space; and the manufacturing unit 100 includes a locking groove 110 disposed at the uppermost end; Emitting the fermentation gas, the discharge unit 120 is blocked by the cover; Doedoe disposed on one side of the manufacturing unit 100, the space control unit 200, the groove portion 130 located in the lowermost portion of the lower end; In the groove 130, the discharge unit 300 through which the fermented broth or fermented wine is discharged is disposed, and the discharge unit 300 has an inlet 301 of a spherical mash to prevent the fruit from being caught when discharging the fermented liquid or fermented wine. structure, and the rod 302 is in the form of a bellows adjustable in length, and the space adjusting unit 200 is seated in the engaging groove 110 by placing the engaging portions 111 and 111 in the space 201. Some of the fermentation broth raw materials are stored and detachable from the production unit 100 so that when the fermentation broth raw materials are stored and moved, it is seated in the production unit 100, and when the fermentation broth raw materials are mixed, it is detached from the production unit 100 and separated from the space. Some of the fermentation broth raw materials stored in the part 201 may be put into the production unit 100 and mixed with some of the fermentation broth raw materials stored in the production part 100, and the bellows may be expanded when the fermentation broth is fermented, so that the flotation The space part 201 can be adjusted in the vertical direction so that the fruit and the fermented liquid can be mixed again by pressurizing or decompressing the fruit, and when the fermented liquid is discharged, the bellows is reduced so that the fruit floats. It has a structure that can be adjusted so that the produced fermented broth can be smoothly discharged to the outlet, and after discharging the fermented broth to the outlet, the fermented liquor can be prepared by mixing the alcoholic beverage with the fruit and the fermented broth remaining in the manufacturing unit, and the space control The upper end of the part 200 is characterized in that it has a structure including a cover 203 that blocks the inflow of external foreign substances into the raw material or fermentation broth.

The multi-fermentation container according to an embodiment of the present invention can separate the manufacturing unit 100 and the space control unit 200 to store, store, and move the fresh fruit (A) and other materials (B), respectively, so that general consumers can keep it fresh. of fermented broth and raw materials for fermented liquor can be obtained.

In addition, the space 201 of the space control unit 200 can be adjusted and the manufacturing space of the manufacturing unit 100 can be adjusted, so that the remixing process of fruit and fermented broth essential for the fermentation process can be performed simply and conveniently.

In addition, when the space part 201 of the space control unit 200 is adjusted to re-mix the fruit and the fermented liquid, the re-mixing is performed in a state that is cut off from the outside, the fruit and the fermented liquid are completely blocked from external foreign substances, so that the fermented liquid is leaked and mold is generated. problems can be completely ruled out.

Furthermore, it is possible to conveniently discharge the fermented liquid to the discharge unit 300 , and after discharging all of the fermented liquid, there is an advantage in that alcoholic beverages can be re-injected into the fruit and residue to additionally obtain fruit wine.

1 shows a photograph of a conventional fruit fermenter and fermented fermented broth.
Figure 2 shows a schematic perspective view of a multi-fermentation barrel according to an embodiment of the present invention.
3 is a view showing an example of use of storing fresh fruit (A) and other materials (B) in a multi-fermentation container according to an embodiment of the present invention.
4 is a view showing a state in which the raw material of the fruit fermentation broth is mixed in the manufacturing unit 100 of the multi-fermentation container according to an embodiment of the present invention.
5 is a step in which the fruit is floated during fermentation of fermenting raw fruits (A) and other materials (B) in a multi-fermenting container according to an embodiment of the present invention, and the state before adjusting the space adjusting unit 200 of the multi-fermenting container the drawing shown.
6 is a view showing a state after adjusting the space control unit 200 of the multi-fermentation barrel according to an embodiment of the present invention.
7 is a view showing an adjustment state of the discharge unit 300 of the multi-fermentation barrel according to an embodiment of the present invention.
The accompanying drawings are exemplified by reference for an understanding of the technical idea of the present invention, and the scope of the present invention is not limited thereto.

In describing the present invention, when it is determined that the subject matter of the present invention may be unnecessarily obscured as matters that are apparent to those skilled in the art for related known functions, detailed descriptions will be omitted.

2 is a schematic perspective view of a multi-fermented container according to an embodiment of the present invention, and FIG. 3 is a use of storing fresh fruit (A) and other materials (B) in a multi-fermenting container according to an embodiment of the present invention. It is a drawing showing an example. 4 is a view showing a state in which the raw material of the fruit fermentation broth is mixed in the manufacturing unit 100 of the multi-fermented container according to an embodiment of the present invention, and FIG. 5 is a raw fruit (A) in the multi-fermented container according to an embodiment of the present invention. As a step in which the fruit is floated during fermentation of fermenting and other materials (B), it is a view showing the state before adjusting the space control unit 200 of the multi-fermentation barrel. 6 is a view showing the state after adjusting the space control unit 200 of the multi-fermentation tub according to an embodiment of the present invention, Figure 7 is a control of the discharge unit 300 of the multi-fermentation tub according to an embodiment of the present invention It is a drawing showing the appearance.

Hereinafter, a multi-fermentation container according to an example of the present invention will be described with reference to the drawings.

1 shows a conventional storage and fruit fermenter in use. Referring to FIG. 1 , a typical storage and fermentation vessel has a cylindrical shape having a predetermined space therein, and contains fruit and other materials (B) mixed therein and fermented for a long period of time. Also, looking at the fermented fruit of FIG. 1 , the fermented broth is located at the bottom, and the fermented fruit is floated on top of the fermented broth. That is, the fresh fruit (A) is mixed with other materials (B) during the fermentation process, and the fruit juice is discharged to the outside by the osmotic pressure phenomenon, and is stored and located at the lower end of the fermentation vessel by density, and the fruit is located at the top of the fermentation broth. That is, the arrangement of fruits and fermentation broth is located at the top and bottom due to the above-described osmotic pressure in all steps before the completion of fermentation.

In this regard, a fermentation vessel is used to mix and ferment the raw fruit (A) and other ingredients (B). In general, a fermenting trough forms a predetermined space therein as shown in FIG. 1 , and the upper end uses a tubular storage bin provided with a cover 203 for blocking foreign substances, air, and the like. At this time, the storage bin is made of a plastic material or a glass material that can see the state of the material stored inside in a transparent color. Therefore, after checking the fermentation state of the stored material, after opening the cover 203 in the middle stage of fermentation, using a tool such as a ladle to remix the fruit floated to the top of the fermentation broth with the fermentation broth, or turn the storage tank itself so that the floated fruit is fully fermented make it possible

In this fruit fermentation broth manufacturing process, fresh fruit (A) and other ingredients (B) are mixed and stored, and then stored and fermented for 100 days to 6 months. At this time, the above-described re-mixing process is performed at any time by checking the fermentation state. If the remixing process is not performed properly, the fermentation degree of the fruits located in each layer in the middle stage of fermentation is different, so the fruit at the bottom may be overfermented and bitter or astringent, and the fruit at the top may not be fully fermented can be astringent Therefore, the original efficacy of the fermented fruit juice to enhance the inherent sweetness of the ingredients and to facilitate intake by extracting ingredients beneficial to health may be lost.

Accordingly, the present invention has a cylindrical shape so that it is easy to store and move fresh fruits (A) and other materials (B), and even ordinary people without experience can conveniently and easily manufacture high-quality fermented broths or fermented liquors. A locking groove 110 is disposed in the manufacturing unit 100 of the to seat the space adjusting unit 200 , and the finished fermentation broth is discharged through the discharge unit 300 .

Specifically, the multi-fermentation trough of the present invention is macroscopically composed of a manufacturing unit 100 and a space adjusting unit 200, and the manufacturing unit 100 includes a predetermined space inside as shown in FIG. A portion may be stored, and fermentation broth or fermented liquor may be prepared by mixing the raw materials of the fermentation broth.

Furthermore, by arranging the locking groove 110 at the uppermost end of the manufacturing unit 100, the stopping part 111 of the space adjusting unit 200 can be hung and seated, and the lower end of the manufacturing unit 100 and the space adjusting unit 200. A discharge unit 300 capable of discharging the fermentation broth may be disposed in the groove portion 130 by forming the groove portion 130 in the width direction in the lower portion of the lowermost end.

In addition, before adjusting the space of the space control unit 200 to be described later, the discharge unit 120 is disposed on the upper end side of the manufacturing unit 100 to discharge the fermentation gas. The discharge unit 120 is not particularly limited as long as it has a structure capable of discharging fermented gas, and may be made of, for example, a hole and a cover 203 corresponding to the hole as shown in FIG. 2 .

In more detail, the manufacturing unit 100 and the space control unit 200 include a predetermined space and a space unit 201 to store, store, and move the raw material of the fermented fruit juice.

Therefore, the raw fruit (A) and other materials (B) can be moved in an unmixed state by placing the raw material of the fermented fruit in the manufacturing unit 100 and the space adjusting unit 200 before manufacturing the fermented solution. Therefore, if the container in which the fresh fruit (A) and other materials (B) are mixed is moved, it is possible to prevent problems such as corruption and damage of the mixture due to external temperature change and shock during the delivery process. It has the advantage of being able to obtain fermented raw materials in a fresh state.

In particular, general consumers need to heat and sterilize the barrel to produce the fruit fermented liquid, and proceed with a clean washing process of the fruit. This process is very cumbersome and takes a long time to proceed at home. To this end, the present applicant, who provides the multi-fermented cask of the present invention, stores, stores and transports the fresh fruits (A) and other materials (B) in the multi-fermented trough that has completed washing and drying the above-mentioned fresh fruits (A) and disinfecting the barrels. It was made one of the objects of the present invention to be able to provide convenience to general consumers.

In particular, in general, after fermentation broth extraction is completed, the storage and moving container must be heated to 100° C. or higher for long-term hygienic storage of the fermentation broth. At this time, the heated container can be easily ruptured when the temperature is rapidly reduced. In order to prevent this, a cumbersome process of slowly reducing the temperature according to the external temperature condition is essential.

Therefore, the present invention has the advantage that general consumers can omit the above-mentioned cumbersome process, and enable long-term hygienic intake of fermented broth.

Furthermore, a groove 130 is placed on one side of the lower end of the manufacturing unit 100 and a lower portion of the lowermost end of the space control unit 200, and the discharge unit 300 is disposed in the groove 130 so that the completed fermented broth or fermented liquor is discharged. . The discharge unit 300 has a structure in which the rod 302 is in the form of a bellows, and the length can be adjusted so that the rod 302 can be drawn out from the groove 130 with reference to FIG. 8 . As described above, when the raw material of the fruit fermentation broth is stored in the multi-fermentation container of the present invention, the discharge part 300 can be inserted into the groove part 130 to move it to the original shape of the barrel, thereby preventing damage to the barrel. have.

In addition, the inlet 301 of the discharge part 300, which is the innermost of the groove part 130, is made of a circular mesh of a mesh material as shown in FIG. This can prevent the fruit from being caught in the inlet 301 of the discharge unit 300 or from being contaminated by the fruit in the process of discharging the completed fermented broth or fermented liquor to the discharge unit 300 .

On the other hand, the space control unit 200 has a structure in which the manufacturing unit 100 is caught by the locking groove 110 at the top. That is, as described above, some of the raw materials for the fermented fruit may be stored. In addition, some of the raw materials stored in the manufacturing unit 100 by detaching the space adjusting unit 200 seated in the manufacturing unit 100 and putting some of the raw materials stored in the space adjusting unit 200 into the manufacturing unit 100 are convenient and convenient. can be mixed well.

At this time, the space control unit 200 forms a space portion 201 so that some of the raw materials for the fermentation broth can be stored, and the space portion 201 has a bellows shape that can be adjusted in space. That is, by expanding the bellows as shown in FIG. 3 , some of the raw materials of the fermentation broth can be put into the space unit 201 to be stored and stored, and when the storage and storage are completed, the bellows is reduced as shown in FIG. 4 to save space in the manufacturing unit 100 . By providing it, it is possible to facilitate mixing of the raw material of the fruit fermentation broth.

Meanwhile, the space control unit 200 has a bellows shape as shown in FIGS. 3 and 4 , and reduces and expands the space up and down, and adjusts the space of the space control unit 200 itself to manufacture fermented broth or fermented liquor in the manufacturing unit 100 . The manufacturing space can be adjusted.

In more detail, as described above, the manufacturing process of the fermented fruit consists of the fermentation process of the fresh fruit (A) and the other material (B), that is, the osmotic pressure process. Therefore, as shown in FIG. 5, fruit juice comes out from the fresh fruit (A) during the fermentation process, and the other ingredients (B) and the fermented fermented broth are placed at the lower end of the fermenter, and the fruit in a state in which the fruit juice has been discharged is lighter in weight and floats to the top of the fermentation broth do. In addition, the fruit in a state where the fruit juice has not been completely discharged is pushed to the floating fruit and floated together.

As described above, at the time the fermented broth and fruit are separated from each other, if the fruit juice is not completely discharged and the submerged fermented broth is not mixed again, the degree of fermentation of the fruits located in each layer in the middle stage of fermentation is different, respectively. Due to the difference, complete fermentation does not occur, and an astringent or bitter taste is extracted depending on the type of fruit, which may lose the original efficacy of the fermented fruit, so high-quality fermented fruit cannot be obtained.

Conventionally, for this re-mixing, the cover 203 of the upper part is opened and the fruit and the fermented liquid are stirred using a tool. In this process, external substances such as oxygen and foreign substances may be mixed into the fermentation vessel, causing mold to form in the final fermentation broth or the fermentation broth to be rather thin. In addition, if the fermentation tank is turned over for remixing, the fermentation broth may leak to the outside, which may result in incomplete fermentation or inconvenience.

To this end, the multi-fermentation trough of the present invention has a bellows-shaped space adjusting unit 200 to expand the space adjusting unit 200 at the time the fruit is lifted and reduce the space of the manufacturing unit 100 . That is, as shown in FIG. 6 , the fruit juice is transferred to the lower end of the fermenter by expanding the space control unit 200 to pressurize the floating fruits, and the fruits from which the fruit juice has been completely discharged are transferred to the uppermost end of the manufacturing unit 100. . At the same time, by reducing the space of the manufacturing unit 100 to eliminate the empty space, the fruit juice remaining in the fruit juice does not float and stagnates in the fermentation broth.

Repeat the above process. That is, by opening the cover 203 disposed at the top of the space adjusting unit 200, expanding the space adjusting unit 200, fermenting for a certain period of time, and then repeating the shrinking process to mix the fruit and the fermented liquid.

Therefore, unlike the conventional fermentation process, the cover 203 is opened for remixing of the fruit and the fermentation broth to completely block contact with external substances such as materials, oxygen, and foreign substances during the fermentation process, and the fermentation tank is turned upside down and the fermentation broth flows out. There is no fear of becoming, and by pressing or pulling the bellows-shaped space control unit 200, there is an advantage that the fruit and the fermented liquid can be remixed simply and conveniently. For example, by using a tool or turning the fermentation vessel upside down, accidents such as spillage of fermentation broth, inflow of foreign substances, and spillage that occur in the process of remixing fruit and fermentation broth can be completely prevented.

On the other hand, depending on the type of fruit, fermentation is generally completed when 100 days to 6 months have elapsed from the start of fermentation. At this time, the space is reduced by pulling the space control unit 200 so that all the fruits are floated to the upper side of the discharge unit 300 , and then the discharge unit 300 is opened to discharge the fermented liquid.

The manufacturing process of the fruit fermented broth using the above-described multi-fermentation barrel is as follows.

For example, fresh fruit (A) and sugar or oligosaccharide (other materials (B)) are stored in the manufacturing unit 100 and the space control unit 200, respectively, and transported. After the delivered general consumer detaches the space control unit 200 that stores the sugar, pours it into the manufacturing unit 100 where omija is stored, mixes it evenly, and places the space control unit 200 in the manufacturing unit 100 . The cover 203 is bound. After a considerable period of time has elapsed, the release unit 120 is opened to release the fermentation gas. Thereafter, the cover 203 is opened to expand the space control unit 200 and stored for a considerable period of time. After a considerable period of time has elapsed, the space control unit 200 is pulled back and stored again for a considerable period of time. The expansion and contraction of the space control unit 200 are repeated as described above, and when 100 days to 6 months have elapsed, the discharge unit 300 inserted into the groove unit 130 is drawn out and opened at an appropriate time to extract the fermentation broth.

On the other hand, the above-described fermentation broth extraction is completed, so that fruits, residues, and residual fermentation broth remain in the barrel. The fruit and offal are used as raw materials for fermented fruit wine. Therefore, after opening the space adjusting unit 200 to put alcoholic beverages, and binding the cover 203 in a state in which the space adjusting unit 200 is reduced, fermented fruit wine can be manufactured.

Therefore, after extracting the fermented liquid in a state in which the external foreign substances are blocked from the fruit and the outflow of the internal fruit is blocked, the alcoholic beverage is added to further manufacture the fermented fruit wine.

As described above, when using the multi-fermented barrel of the present invention, freshly stored and transported fruits and other materials (B) for the production of fermented fruit juice and fermented wine are possible, and general consumers can also produce fermented juice and additional fermented wine. It has the advantage of being able to easily and easily obtain high-quality fermented broth and fermented liquor because it can be carried out simply and conveniently without the hassle of the manufacturing process in the multi-fermentation trough of

On the other hand, the protection scope of the present invention is not limited to the description and expression of the embodiments explicitly described above. In addition, it is added once again that the protection scope of the present invention cannot be limited due to obvious changes or substitutions in the technical field to which the present invention pertains.

100: manufacturing department
200: space control unit
201: space part
203: cover
110: jamming groove
111: catching part
120: discharge unit
130: home
300: discharge unit
301: entrance
302: load
A: fresh fruit
B: other materials

Claims (1)

a manufacturing unit 100 including a predetermined space therein, some of the fermented broth raw materials are stored in the predetermined space, and the fermented broth or fermented liquor is manufactured;
and a bellows-shaped space adjusting unit 200 that forms a space 201 disposed in the predetermined space.
The manufacturing unit 100,
a locking groove 110 disposed at the uppermost end;
Emitting the fermentation gas, the discharge unit 120 is blocked by the cover;
Doedoe disposed on one side of the manufacturing unit 100, the space adjusting unit 200, the groove portion 130 located in the lowermost portion of the lower end;
The groove 130 is
A discharge unit 300 through which the fermented broth or fermented wine is discharged is disposed, and the discharge unit 300 has an inlet 301 as a spherical mash, and has a structure that prevents fruit from being caught when discharging the fermented liquid or fermented wine, and the rod 302 is a bellows type in which the length and size of the space can be adjusted by removing the cover on the top of the space control unit from the outside of the manufacturing unit.
The space control unit 200,
A locking part 111 is placed and seated in the locking groove 110 so that some of the fermentation broth raw materials are stored in the space part 201, and detachable from the production part 100 is possible, so that when storing and moving the fermentation broth raw materials, the production part ( 100), and
When mixing the fermentation broth raw materials, some of the fermentation broth raw materials that are detached from the production unit 100 and stored in the space unit 201 are put into the production unit 100 and mixed with some of the fermentation broth raw materials stored in the production unit 100 . can,
It is possible to expand the bellows when the fermentation broth is fermented, so that the space part 201 can be adjusted in the vertical direction so that the fruit and the fermentation broth can be mixed again by pressurizing or decompressing the floating fruit.
When the fruit is lifted, the space adjusting unit 200 is expanded and the space of the manufacturing unit 100 is reduced to pressurize the floating fruit, so that the fruit remaining in the fruit juice is transferred to the lower end of the fermenter, and the fruit from which the fruit juice is discharged is It is possible to adjust the flow of the fermented liquid by mixing the fruit and the fermented liquid by flotation to the upper end of the manufacturing unit 100 and at the same time reducing the space of the manufacturing unit 100 to eliminate the empty space,
When the fermentation broth is discharged, the bellows is reduced so that the fruit floats so that the fermented liquid produced at the lower end of the lifted fruit can be smoothly discharged to the discharge unit 300 , but after discharging the fermentation broth to the outlet Fermented wine can be manufactured by mixing alcoholic beverages with the remaining fruits and fermented liquid in the manufacturing unit
The space control unit 200 has a structure including a cover 203 to block the inflow of external foreign substances into the raw material or fermented broth, and to reduce or expand the space 201 at the upper end of the fermented fruit juice and fermented liquor production. multi-fermenting cask for

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