KR102594159B1 - Method for producing citron-flavored non-alcoholic honey wine - Google Patents

Abstract

A method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention includes the steps of (a) crushing and squeezing citron to produce citron juice and citron residue; (b) mixing and fermenting purified water, yeast, acacia honey, wild flower honey, and citron juice to produce a primary soaking liquid; (c) Wildflower mixed honey, citron juice, and purified water are supplied to the first soaking liquid, mixed, and fermented to produce a second soaking liquid; (d) the citron residue is supplied to the secondary soaking liquid, soaked, and filtered to produce a third soaking liquid; and (e) subjecting the third immersion liquid to reduced pressure distillation.

Description

Method for producing citron-flavored non-alcoholic honey wine}

The present invention relates to a method of producing wine and wine produced thereby, and more specifically, to a method of producing citron-flavored non-alcoholic honey wine that allows anyone to drink wine without burden and to feel new and unique, and to a method of producing citron-flavored non-alcoholic honey wine produced thereby. It's about non-alcoholic honey wine.

Wine refers not only to alcoholic beverages made from grape juice, but also to alcoholic beverages made by fermenting fruits, flowers, herbs, etc. Today, wine consumption is increasing, especially among young people. These wines provide excellent flavor and can provide effects such as antioxidant and prevention of various adult diseases such as vascular diseases.

Meanwhile, although the consumption of wine is increasing in Korea, the consumption of domestic grapes for winemaking is decreasing. In fact, the consumption of imported wine is gradually increasing at more than twice the growth rate of domestic wine consumption. In other words, the increase in wine consumption is not leading to revitalization of the domestic economy. For this reason, there is a demand for the development of domestic wines with unique characteristics that can compete with imported wines.

In addition, as mentioned earlier, wine is manufactured not only from grapes, but also from fruits, flowers, and herbs such as blueberries, raspberries, iceberries, cherries, and persimmons, and contains alcohol, so if consumed excessively, wine It can put a strain on the body. Due to this, wine is not enjoyed by a variety of people without burden.

The technical problem to be achieved by the method for producing citron-flavored non-alcoholic honey wine according to the technical idea of the present invention and the citron-flavored non-alcoholic honey wine produced thereby is that anyone can drink wine using honey and citron without any burden and have a new and unique taste. The present invention provides a method for producing citron-flavored non-alcoholic honey wine that allows one to feel the aroma, and a citron-flavored non-alcoholic honey wine produced thereby.

In addition, the technical task to be achieved by the method for producing citron-flavored non-alcoholic honey wine according to the technical idea of the present invention and the yuzu-flavored non-alcoholic honey wine produced thereby is to make the wine taste new and unique and allow anyone to drink it. To provide a method for producing citron-flavored non-alcoholic honey wine and a citron-flavored non-alcoholic honey wine produced thereby, which can increase the consumption of and revitalize the domestic economy.

The technical problems to be achieved by the method for producing citron-flavored non-alcoholic honey wine according to the technical idea of the present invention and the yuzu-flavored non-alcoholic honey wine produced thereby are not limited to the problems mentioned above, and other problems not mentioned are as follows. It will be clearly understandable to those skilled in the art from the description.

A method for producing citron-flavored non-alcoholic honey wine according to an embodiment according to the technical idea of the present invention includes the steps of (a) crushing and squeezing citron to produce citron juice and citron residue; (b) mixing and fermenting purified water, yeast, acacia honey, wild flower honey, and citron juice to produce a primary soaking liquid; (c) Wildflower mixed honey, citron juice, and purified water are supplied to the first soaking liquid, mixed, and fermented to produce a second soaking liquid; (d) the citron residue is supplied to the secondary soaking liquid, soaked, and filtered to produce a third soaking liquid; and (e) subjecting the third immersion liquid to reduced pressure distillation.

In addition, in step (a), the citron is crushed into a size of 1.8 mm to 2.2 mm and squeezed, and the citron juice and citron residue are cooled at a temperature of -73°C to -67°C for 23.5 to 24.5 hours, respectively. It can be processed and stored.

Additionally, in step (b), 100 parts by weight of purified water, 0.4 to 0.6 parts by weight of yeast, 13 to 17 parts by weight of acacia honey, 8 to 12 parts by weight of wild flower honey, and 48 to 52 parts by weight of citron The juice can be mixed and fermented at a temperature of 22°C to 28°C for 118 to 122 hours to produce a primary soaking liquid.

Additionally, in step (c), 98 parts by weight to 102 parts by weight of wild flower mixed honey, 123 parts by weight to 127 parts by weight of purified water, and 73 parts by weight to 77 parts by weight of citron juice are supplied to the primary soaking liquid, mixed, and kept at 22°C. It can be fermented at a temperature of 28°C for 166 to 170 hours to produce a secondary soaking liquid.

Additionally, in step (d), 23 to 27 parts by weight of citron residue may be supplied to the secondary soaking liquid, soaked for 23.5 to 24.5 hours, and filtered to produce a third soaking liquid.

In addition, in step (e), the third immersion liquid is supplied to the vacuum distiller, heated to a temperature of 63°C to 67°C, and subjected to vacuum distillation for 0.9 to 1.1 hours under vacuum pressure, and the alcohol is immersed in the third immersion. may be removed from the amount.

Additionally, in step (e), the third immersion solution from which the alcohol has been removed may be cooled and stored at a temperature of -73°C to -67°C for 47.5 to 48.5 hours.

In step (d), the citron residue is stored in a storage and supply device and supplied to the secondary soaking liquid, and the storage and supply device has a cylindrical shape, with a cylindrical storage space concavely formed on the upper surface and a lower side surface. A body portion in which a discharge opening is formed adjacent to the lower surface and a plurality of stop grooves are formed on the inner side; a discharge guide located at the lower side of the body portion to open and close the discharge opening; Each is formed in the shape of a plate, with a plurality of subdivision openings formed at regular intervals, and a sheet-shaped guide space is formed concavely on the upper surface to be connected to the subdivision openings, and the first side cross section is mutually connected at the center of the storage space. A plurality of subdivision portions are connected and the second side section opposite the first side section is in contact with the inner side of the storage space to uniformly partition the storage space and are rotatably positioned in the storage space; A plurality of connection guide parts, each of which has a sheet shape and has a plurality of guide openings spaced at regular intervals, is inserted into the guide space and is movable in the vertical direction; A driving unit located above the connection guide and connected to a plurality of connection guides to simultaneously move the connection guides in the up and down directions and rotate the subdivision portions; and a plurality of stop guides, each of which is inserted into the stop groove and may partially protrude from the stop groove or be inserted into the stop groove, wherein the stop grooves are spaced apart in pairs along the circumferential direction of the body portion on the inner surface of the storage space. They are positioned spaced apart along the height direction of the body, discharge openings are located between the stop grooves, and the stop guides are located between a pair of subdivisions and partially protrude in contact with the pair of subdivisions to distribute the subdivisions. The unit is kept in a stationary state, the discharge guide closes the discharge opening, and the driving part moves the connection guide so that the guide opening and the distribution opening are connected to each other, and the residue is supplied to the storage space and passes through the distribution opening and the guide opening. It is guided uniformly into the storage space along the circumferential direction of the body, and the driving part moves the connection guide so that the guide opening and the distribution opening are not connected to each other, and the discharge guide opens the discharge opening, so that the oil residue is in the discharge opening. It is discharged from the storage space between the corresponding pair of subdivisions through the discharge opening and supplied to the tank, and the driving unit rotates the subdivision in one direction to change the pair of subdivisions corresponding to the discharge opening, and the stop guide is connected to the subdivisions. It can be inserted into the stop groove and partially protrude from the stop groove.

In addition, the subdivision further includes a pair of guiding protrusions that protrude from the upper portions of both cross-sections of the guiding space, face each other and are spaced apart, and are located on the same plane as the upper surface of the subdividing part, and the connecting guiding part includes the guiding protrusions. an induction body made of a sheet shape with a width corresponding to the gap between the two and a length corresponding to the length of the induction space, and in which induction openings are formed; and a pair of guidance auxiliary bodies, which may each be formed in a sheet shape and are located on the same plane as the guidance body at the lower portions of both end surfaces of the guidance body, and when the guidance body is located on the bottom surface of the guidance space, The upper surface of the guiding body is located on the same plane as the upper surface of the subdividing portion, the upper surface of the guiding auxiliary body is spaced apart from the guiding protrusion and located on the lower side of the guiding protrusion, and the guiding opening and the subdividing opening are not connected to each other and are closed. When the guidance body is moved upward by the driving unit and spaced apart from the bottom surface of the guidance space, the lower surface of the guidance body and the lower surface of the guidance auxiliary body are spaced apart from the bottom surface of the guidance space, and the upper surface of the guidance body is spaced apart from the bottom surface of the guidance space. It is located on the upper side of the upper surface of the subdividing portion, the upper surface of the guiding auxiliary member is in contact with the guiding protrusion, the guiding opening and the subdividing opening are connected to each other and open, and the stopping guiding portion has a shape corresponding to the stopping groove, a stop socket movably inserted into the stop groove and positioned so that the first longitudinal end face faces the inner longitudinal end face of the stop groove; A stationary body having a spherical shape, a portion of which is inserted into a second longitudinal cross-section opposite the first longitudinal cross-section of the stationary socket, and the remaining portion is positioned so as to protrude from the second longitudinal cross-section of the stationary socket and is rotatable; and a stop elastic body in the form of a compression spring positioned in the stop groove while connecting the inner longitudinal end surface of the stop groove and the first longitudinal end face of the stop socket, and the remaining part of the stop body is positioned to protrude from the stop groove and contacts the subdivision portion. In this state, when the subdivision portion is rotated in one direction, the subdivision portion is in contact with the remaining part of the stop body and moves toward the inner longitudinal surface of the stop groove while rotating the stationary body, and the stop socket moves toward the inner longitudinal surface of the stop groove. and the stationary elastic body can be compressed to accumulate restoring force.

In addition, citron-flavored non-alcoholic honey wine according to an embodiment of the technical idea of the present invention can be produced by the above-described citron-flavored non-alcoholic honey wine production method.

The method for producing citron-flavored non-alcoholic honey wine according to the embodiments of the technical idea of the present invention and the citron-flavored non-alcoholic honey wine produced thereby have the following effects.

(1) Wine can be manufactured using honey and citron so that anyone can drink it without burden and experience a new and unique taste and aroma.

(2) The consumption of wine can increase, thereby revitalizing the domestic economy.

However, the effects that can be achieved by the method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention and the citron-flavored non-alcoholic honey wine produced thereby are not limited to those mentioned above, and are not limited to those mentioned above. Other effects will become clear to those skilled in the art from the description below.

In order to more fully understand the drawings cited in this specification, a brief description of each drawing is provided.
Figure 1 is a flow chart showing a method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention.
Figure 2 is a perspective view showing a storage and supply device used in a method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention.
Figure 3 is a diagram showing the mutual operation of the subdivision portion and the connection guide portion of the storage and supply device used in the method of producing yuzu-flavored non-alcoholic honey wine according to an embodiment of the present invention.
Figure 4 is a diagram showing a storage and supply device used in the method of producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention as seen from the top.

Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail through detailed description. However, this is not intended to limit the present invention to specific embodiments, and the present invention should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.

In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, numbers (eg, first, second, etc.) used in the description of this specification are merely identifiers to distinguish one component from another component.

In addition, in this specification, when a component is referred to as "connected" or "connected" to another component, the component may be directly connected or directly connected to the other component, but specifically Unless there is a contrary description, it should be understood that it may be connected or connected through another component in the middle.

In addition, the components expressed as '~ part' in this specification may be two or more components combined into one component, or one component may be differentiated into two or more components according to more detailed functions. In addition, each of the components described below may additionally perform some or all of the functions of other components in addition to the main functions that each component is responsible for, and some of the main functions of each component may be different from other components. Of course, it can also be performed exclusively by a component.

Hereinafter, embodiments based on the technical idea of the present invention will be described in detail one by one.

Figure 1 is a flow chart showing a method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention.

The method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention shown in Figure 1 is by treating citron and honey (e.g., acacia honey, wild flower honey, etc.) in combination with purified water, yeast, etc. It is possible to produce wine that anyone can drink without burden, in a non-alcoholic state while providing a unique rich aroma and taste. The acacia honey of this example is white-yellow in color and refers to honey made from acacia flowers as a honey source, and contains ingredients such as sugars and carbohydrates. In addition, wild flower honey refers to honey that is yellow-brown in color and made from various wild flowers as a source of honey, and contains fructose, glucose, invert sugar, carbohydrates, dextrin, protein, organic acids, vitamin B1, vitamin B2, vitamin B6, minerals, enzymes, and moisture. It contains ingredients such as:

First, a step (S101) in which the citron is processed may be performed. Step S101 can be accomplished by washing and crushing the citron and then squeezing it. In addition, citron can be juiced by removing the seeds and crushing it to a size of 1.8 mm to 2.2 mm, preferably 2 mm, and then pressing it.

Through step S101, citron can be produced into liquid citron juice and solid citron residue (in other words, also called 'citron slush'). Here, citron residue may refer to the portion remaining after squeezing citron.

In step S101, the citron juice and citron residue may be cooled and stored at a temperature of -73°C to -67°C, preferably -70°C, for 23.5 to 24.5 hours, preferably 24 hours. Because of this, citron juice and citron residue may not deteriorate when stored for a long time.

Subsequently, a step (S102) in which the first immersion liquid is generated may be performed. Step S102 can be accomplished by fermenting acacia honey, wildflower honey, yeast, and citron juice mixed with purified water. Here, citron juice may be in a liquid state.

In step S102, purified water may be prepared stored in a tank. Yeast is supplied and dispersed in purified water stored in a tank, and can be propagated to produce active yeast. Here, the yeast is Saccharomyces banyus, Saccharomyces sake, Saccharomyces cerevisiae, Saccharomyces bayanus, and Saccharomyces fermentati ( It may be at least one selected from Saccharomyces fermentati, Flor Sherry, and Sacchaomyces cerevisiae Fermivin.

Additionally, acacia honey, wildflower honey, and citron juice can be supplied to tanks storing purified water. Here, purified water is mixed with yeast, acacia honey, wildflower honey and citron juice and fermented at a temperature of 22°C to 28°C, preferably 25°C, for 118 to 122 hours, preferably 120 hours (i.e., 5 days). It can be. Here, active yeast can be actively activated by feeding on proteins, organic acids, vitamin B1, vitamin B2, vitamin B6, minerals, etc. contained in wild flower honey. Because of this, acacia honey, wildflower honey, yeast, citron juice, and purified water can be fermented in a mixed state to produce a primary soaking liquid. This primary soaking liquid may have a sugar content of 15 Brix.

In a tank storing 100 parts by weight of purified water, 0.4 to 0.6 parts by weight of yeast can be supplied, thereby producing active yeast. 13 to 17 parts by weight of acacia honey, 8 to 12 parts by weight of wild flower honey, and 48 to 52 parts by weight of citron juice are supplied to the tank where the active yeast as described above is stored together with purified water, and purified water containing active yeast and Can be mixed. Here, the primary soaking liquid can be produced by fermentation at a temperature of 25°C for 120 hours (i.e., 5 days).

For example, for 40 kg (i.e. 40 liters) of purified water, 6 kg of acacia honey, 4 kg of wild flower honey, 20 kg (i.e. 20 liters) of citron juice and 0.2 kg (i.e. 200 g) of yeast. By mixing and fermenting, a primary soaking liquid can be created.

Subsequently, a step (S103) in which a secondary immersion liquid is generated may be performed. Step S103 can be accomplished by supplying purified water, mixed wildflower honey, and citron juice to the primary soaking liquid produced through step S102, mixing, and fermenting. Here, wild flower mixed honey may mean honey mixed with acacia honey and wild flower honey at a weight ratio of 1:1, and citron juice may be in a liquid state.

In step S103, 100 parts by weight of purified water, 0.4 to 0.6 parts by weight of yeast, 13 to 17 parts by weight of acacia honey, 8 to 12 parts by weight of wild flower honey, and 48 to 52 parts by weight of citron juice were used. Considering the tea steeping solution, 123 to 127 parts by weight of purified water, 98 to 102 parts by weight of wild flower mixed honey, and 73 to 77 parts by weight of citron juice can be prepared. Purified water, mixed wildflower honey, and citron juice as described above are supplied and mixed into the primary immersion liquid stored in the tank, and kept at a temperature of 22°C to 28°C, preferably 25°C, for 166 to 170 hours, preferably 168 hours. It may be fermented for (i.e., 7 days) to produce a secondary soaking liquid. This secondary soaking solution may have a sugar content of 25 Brix and may contain alcohol. Additionally, while fermentation takes place for 7 days, stirring may be performed once a day.

For example, using 0.2 kg (i.e. 200 g) of yeast, 40 kg (i.e. 40 liters) of purified water, 6 kg of acacia honey, 4 kg of wild flower honey, and 20 kg (i.e. 20 liters) of citron juice. For the first soaking liquid, 50 kg (i.e. 50 liters) of purified water, 40 kg of wild flower mixed honey, and 30 kg (i.e. 30 liters) of citron juice are supplied and fermented in a mixed state to produce a second soaking liquid. This can be created.

Subsequently, a step (S104) in which a third immersion liquid is generated may be performed. Step S104 can be accomplished by supplying the citron residue to the secondary soaking solution produced through step S104, immersing it, and filtering it. Here, the citron residue is immersed in the secondary soaking liquid, and the citron scent of the citron residue may be absorbed into the secondary soaking liquid. Additionally, the citron residue may be filtered while immersed in the secondary immersion solution, thereby producing a tertiary immersion solution. In other words, the 3rd immersion liquid may mean a 2nd immersion liquid that does not contain citron residue while emitting a citron scent due to citron residue.

In step S104, 100 parts by weight of purified water, 0.4 to 0.6 parts by weight of yeast, 13 to 17 parts by weight of acacia honey, 8 to 12 parts by weight of wild flower honey, and 48 to 52 parts by weight of citron juice were used. Considering the secondary steeping solution produced by supplying 123 to 127 parts by weight of purified water, 98 to 102 parts by weight of wild flower mixed honey, and 73 to 77 parts by weight of citron juice to the tea steeping solution, 23 to 23 parts by weight 27 parts by weight of citron residue can be prepared. The citron residue as described above is supplied to the secondary immersion solution and immersed for 23.5 to 24.5 hours, preferably 24 hours (i.e., 1 day), thereby producing a tertiary immersion solution.

For example, using 0.2 kg (i.e. 200 g) of yeast, 40 kg (i.e. 40 liters) of purified water, 6.4 kg of acacia honey, 3.6 kg of wild flower honey, and 20 kg (i.e. 20 liters) of citron juice. For the secondary soaking liquid produced by supplying 50 kg (i.e. 50 liters) of purified water, 40 kg of wild flower mixed honey, and 30 kg (i.e. 30 liters) of citron juice to the first soaking liquid, 10 kg of citron The residue is supplied, soaked for 24 hours, and then filtered, thereby producing a third soaking liquid.

Subsequently, a step (S105) in which the third immersion liquid is processed may be performed. In step S105, the third immersion liquid produced through step S104 can be subjected to reduced pressure distillation. Here, the third immersion liquid can be supplied to a vacuum distiller, and heated to reach a temperature of 63°C to 67°C, preferably 65°C, for 0.9 to 1.1 hours at vacuum pressure (i.e., pressure lower than atmospheric pressure). Preferably, it may be subjected to reduced pressure distillation for 1 hour. Additionally, the alcohol contained in the tertiary immersion liquid may be vaporized at a temperature of 40°C, which is lower than the original boiling point, and may be separated from the tertiary immersion liquid and discharged from the vacuum distiller.

In step S105 as described above, the third immersion solution may be heated and sterilized, and may be subjected to reduced pressure distillation to remove alcohol. That is, the third soaking solution can be produced as a yuzu-flavored non-alcoholic honey wine by being processed through step S105.

In addition, the third soaking solution in a non-alcoholic state through step S105, that is, yuzu-flavored non-alcoholic honey wine, is soaked at a temperature of -73°C to -67°C, preferably -70°C, for 47.5 hours to 48.5 hours, preferably 48 hours. It can be cooled and stored for a while. Because of this, yuzu-flavored non-alcoholic honey wine may not deteriorate when stored for a long time.

The method for producing citron-flavored non-alcoholic honey wine according to this embodiment can produce an immersion solution with alcohol content through fermentation in a state of combining honey such as acacia honey and wild flower honey with citron juice, purified water, yeast, etc. This immersion liquid is distilled under reduced pressure, so that the alcohol can be separated from the immersion liquid. In addition, the citron residue, which is the portion remaining after squeezing the citron, can be immersed in the soaking liquid to give the soaking liquid a rich citron scent and then filtered and separated from the soaking liquid. Because of this, alcohol is removed from the soaking solution using honey and citron, and wine that not only has a citron taste but also a citron scent can be produced. Therefore, the method for producing citron-flavored non-alcoholic honey wine according to this embodiment produces wine with a unique and new taste and aroma due to citron while removing the alcohol, so that anyone can drink it without feeling the burden of a hangover due to alcohol. We provide wine that is available.

In addition, the method for producing citron-flavored non-alcoholic honey wine according to this embodiment can increase the consumption of wine by producing wine that anyone can drink without burden, which may revitalize the domestic economy.

Figure 2 is a perspective view showing a storage and supply device 100 used in a method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention, and Figure 3 is a citron-flavored non-alcoholic honey wine according to an embodiment of the present invention. These are drawings showing the mutual operation of the subdividing portion 103 and the connection guide portion 104 of the storage and supply device 100 used in the wine manufacturing method, and Figure 4 shows a citron-flavored non-alcoholic honey wine according to an embodiment of the present invention. This is a diagram showing the storage and supply device 100 used in the manufacturing method as seen from above.

As shown in Figures 2 to 4, a storage and supply device 100 may be used in the method for producing citron-flavored non-alcoholic honey wine according to an embodiment of the present invention. The storage and supply device 100 of this embodiment can be used to store citron residue and supply it to a tank storing secondary soaking liquid in manufacturing citron-flavored non-alcoholic honey wine. Here, the storage supply device 100 maintains the citron residue in a small portion in an amount to be supplied to the tank at one time (for example, 10 kg), and can supply the citron residue to the tank in an amount to be supplied once. there is.

In addition, the storage supply device 100 may include a body portion 101, a discharge inducing portion 102, a subdividing portion 103, a connection inducing portion 104, a driving portion 105, and a stop inducing portion 106.

The body portion 101 has a cylindrical shape and can receive and store citron residue. This body portion 101 may include a storage space 110, a discharge opening 111, and a stop groove 113.

The storage space 110 may be concavely formed on the upper surface of the body 101 and may have a cylindrical shape corresponding to the body 101.

The discharge opening 111 may be partially formed in the lower side of the body 101 so as to be adjacent to the lower surface of the storage space 110 and may connect the inside and outside of the storage space 110.

There are a plurality of stop grooves 113, each of which may be formed concavely on the inner surface of the storage space 110. A stop guide 106, which will be described in detail later, may be inserted and positioned in each of the stop grooves 113.

In addition, the stop grooves 113 are spaced apart in pairs along the circumferential direction of the body 101 on the inner surface of the storage space 110 and are spaced apart along the height direction (i.e., vertical direction) of the body 101. The discharge opening 111 may be located between a pair of stop grooves 113 along the circumferential direction of the body portion 101.

The discharge guide portion 102 may be positioned to correspond to the discharge opening 111 at the lower side of the body portion 101. Here, the discharge inducing part 102 can open and close the discharge opening 111.

In a state in which the discharge guide 102 closes the discharge opening 111, the citron residue may be supplied to the storage space 110 and maintained in a stored state. Meanwhile, when the discharge inducing part 102 opens the discharge opening 111, the citron residue stored in the storage space 110 may be discharged from the storage space 110 through the discharge opening 111 and supplied to the tank.

The subdivision portions 103 may be formed in plural pieces, each of which may be formed in a plate shape. Here, the subdivision 103 is located in the storage space 110, the first side cross section of the subdivision 103 is connected to each other at the center of the storage space 110, and the first side of the subdivision 103 The second side cross-section opposite the cross-section may be in contact with the inner surface of the storage space 110, and the spacing between the subdivisions 103 may be the same. That is, the subdivision 103 may divide the storage space 110 into the same size along the circumferential direction of the body 101 with the same number of subdivisions 103. Additionally, the subdivision 103 is rotatable about an axis along the center of the storage space 110. Meanwhile, the subdivision portions 103 in this embodiment are shown as four, but are not limited to this and may be composed of two, three, and five or more.

In addition, a subdivision opening 131 and a guide space 130 may be formed in each of the subdivision portions 103.

The subdivision openings 131 may be formed in plural pieces, and may be formed to be spaced uniformly apart from each other throughout each of the subdivision portions 103 . Here, each of the subdivision openings 131 may be formed to penetrate both sides of the subdivision portion 103, and may have a size that allows citron residues to easily pass through.

The induction space 130 may be concavely formed on the upper surface of the subdivision portion 103 and may be shaped like a sheet. Here, the induction space 130 may be connected to the storage space 110 through the subdivision opening 131.

Additionally, each of the subdivided portions 103 may include a guiding protrusion 133.

The guide protrusions 133 are formed as a pair, and are formed to protrude from the upper portions of both sides of the guide space 130, face each other and be spaced apart, and may be located on the same plane as the top surface of the subdivision portion 103.

There are a plurality of connection guide parts 104, each of which may be shaped like a sheet, and can be inserted into the guide space 130 and move in the vertical direction. Additionally, a plurality of guiding openings 140 may be formed in the connection guiding part 104 at regular intervals from each other throughout the connecting guiding part 104 . Here, each of the guide openings 140 may have the same size as the subdivision opening 131.

The connection guide portion 104 moves in the up and down direction, so that each of the guide openings 140 is positioned to correspond to and connect to the subdivision openings 131, or may be positioned between the subdivision openings 131. Additionally, the connection guide part 104 may include a guide body 141 and a guide auxiliary body 143.

The guidance body 141 has a sheet shape and may have a width corresponding to the gap between the guidance protrusions 133 and a length corresponding to the length of the guidance space 130. Additionally, guidance openings 140 may be formed in the guidance body 141.

The guiding body 141 may be inserted into the guiding space 130, positioned between the guiding protrusions 133, and moved in the up and down direction. Here, both end surfaces of the guidance body 141 may be in contact with the guidance protrusions 133 and may be positioned spaced apart from both end surfaces of the guidance space 130.

Additionally, when the induction body 141 is located on the bottom surface of the induction space 130, the upper surface of the induction body 141 may be located on the same plane as the upper surface of the subdivision portion 103, and the induction opening (140) and the subdivision opening 131 are not connected to each other and can be maintained in a closed form (see FIG. 3(a)). Here, the storage space 110 can be divided into the number of subdivisions 103 due to the combination of the subdivisions 103 and the connection guide portions 104.

Meanwhile, when the guiding body 141 is moved upward and spaced apart from the bottom surface of the guiding space 130, the upper surface of the guiding body 141 may be located above the upper surface of the subdivision portion 103, , the guide opening 140 and the subdivision opening 131 are connected to correspond to each other and can be opened (see FIG. 3(b)). Here, the storage space 110 is divided into a plurality of parts due to the combination of the subdivision portion 103 and the connection guide portion 104, and can be connected to each other through the guide opening 140 and the subdivision opening 131.

The guidance auxiliary bodies 143 are formed as a pair, each of which may be shaped like a sheet, and may be located on the same plane as the guidance body 141 at the lower portions of both end surfaces of the guidance body 141. In a state where the guidance auxiliary members 143 are inserted into the guidance space 130 together with the guidance body 141, the upper surface of the guidance auxiliary body 143 may be positioned to face the guidance protrusion 133, and the guidance auxiliary body 141 may be positioned to face the guidance protrusion 133. The lower surface opposite the upper surface of the sieve 143 may be located on the same plane as the lower surface opposite the upper surface of the guiding body 141, or may be located on the upper side of the lower surface of the guiding body 141. .

When the guidance body 141 is located on the bottom surface of the guidance space 130, the upper surface of the guidance body 141 may be located on the same plane as the upper surface of the subdivision portion 103, and the guidance auxiliary body ( The upper surface of 143) may be spaced apart from the guiding protrusion 133 and positioned below the guiding protrusion 133. Here, the guide opening 140 and the subdivision opening 131 are not connected to each other and can be maintained in a closed form (see FIG. 3(a)).

Meanwhile, when the guidance body 141 is moved upward and spaced apart from the bottom surface of the guidance space 130, the lower surface of the guidance body 141 and the lower surface of the guidance auxiliary body 143 are in the guidance space 130. is spaced apart from the bottom surface of the guide body 141, and the upper part of the guide body 141 may protrude from the guide space 130. Here, the upper surface of the guiding body 141 may be located above the upper surface of the subdivision portion 103, and the upper surface of the guiding auxiliary body 143 may be moved to contact the guiding protrusion 133. Additionally, the guide opening 140 and the subdivision opening 131 may be opened while being connected to each other.

In addition, when the upper surface of the guiding auxiliary body 143 contacts the guiding protrusion 133, the connecting guiding part 104 no longer moves upward, and the guiding opening 140 and the subdivision opening 131 are completely closed. They can be connected to each other in an open state (see Figure 3(b)).

The driving unit 105 is located on the upper side of the connection guiding part 104 and is connected to a plurality of connection guiding parts 104, so that it can simultaneously move the connection guiding part 104 in the up and down directions and rotate the subdividing part 103. there is. Additionally, the driving unit 105 may include a driving connection body 151 and a driving body 153.

The driving connection body 151 may be comprised of a plurality of pieces, each of which may be formed in a curved bar shape. Each of the drive connectors 151 may be connected to the connection guide portion 104 and thus connected to each other. For example, the lower end of the driving connection body 151 may be connected to the upper surface of the connection guide portion 104, and the upper end opposite to the lower end of the driving connection body 151 may be connected to the upper ends of other driving connection members 151. You can. Here, the upper ends of the drive connectors 151 may be positioned to correspond to the center of the body 101 on the upper side of the body 101 while being connected to each other.

The driving body 153 may be connected to the upper ends of the driving connectors 151 and positioned to correspond to the center of the body portion 101. When the driving body 153 is moved upward and away from the upper surface of the body portion 101, the driving connectors 151 are simultaneously moved upward to move the connection guide portion 104 upward.

When the drive body 153 is rotated about an axis along the center of the storage space 110, the drive linkages 151 and connection guide portions 104 are rotated around an axis along the center of the storage space 110. , the subdivision 103 may be rotated about an axis along the center of the storage space 110. Because of this, the position of the storage space 110 between the subdivision portions 103 corresponding to the discharge opening 111 may be changed.

Additionally, the driving body 153 may include a motor connected to the upper end of the driving connectors 151. Because of this, the driving body 153 can more easily rotate the driving connectors 151 and the connection guide portions 104 around an axis along the center of the storage space 110 due to the rotational force caused by the motor.

The stop guide portion 106 is composed of a plurality of pieces, each of which is inserted into the stop groove 113 of the body portion 101, and may partially protrude from the stop groove 113 or be inserted into the stop groove 113. In addition, the stop guides 106 may be positioned to be spaced apart from each other on the inner side of the storage space 110, and the stop guides 106 may move in the circumferential direction of the body portion 101 on the inner side of the storage space 110. The pairs may be spaced apart to correspond to each other along the height direction (i.e., up and down direction) of the body portion 101. The discharge opening 111 can be located between the stop guides 106 .

The stop guide portions 106 may be located between a pair of subdivision portions 103, and may be in contact with the pair of subdivision portions 103 in a partially protruding state to limit the rotation of the subdivision portions 103. The subdivision unit 103 can be maintained in a stationary state.

The stop inducing part 106 may include a stop socket 161, a stop body 162, and a stop elastic body 163.

The stop socket 161 has a shape corresponding to the stop groove 113, and can be movably inserted into the stop groove 113. Here, the side surfaces of the stop socket 161 may be in contact with the side surfaces of the stop groove 113, and the first longitudinal surface of the stop socket 161 may be positioned to face the inner longitudinal surface of the stop groove 113. Additionally, the stop socket 161 may be inserted into the stop groove 113 and moved to approach the inner longitudinal surface of the stop groove 113 or to be spaced apart from the inner longitudinal surface of the stop groove 113.

The stationary body 162 has a spherical shape and can be rotatably inserted into the second longitudinal cross-section opposite the first longitudinal cross-section of the stationary socket 161. Here, a part of the stationary body 162 may be inserted into the second longitudinal cross-section of the stationary socket 161, and the remaining part of the stationary body 162 may be positioned to protrude from the second longitudinal cross-section of the stationary socket 161. Additionally, a portion of the stationary body 162 may refer to a portion corresponding to 70% to 90% of the volume of the stationary body 162.

Meanwhile, a socket space 160 corresponding to a portion of the stationary body 162 may be formed concavely in the second longitudinal cross-section of the stationary socket 161. The stationary body 162 can be inserted into the socket space 160 and rotated.

The stop elastic body 163 is in the form of a compression spring and is located in the stop groove 113, so that it can connect the inner longitudinal surface of the stop groove 113 and the first longitudinal surface of the stop socket 161. Here, the stationary elastic body 163 positions the second longitudinal cross-section of the stationary socket 161 on the same plane as the inner surface of the storage space 110, and the remaining part of the stationary body 162 is positioned on the inner surface of the storage space 110. It can be positioned so that it protrudes from.

Meanwhile, when the stop socket 161 is moved toward the inner longitudinal surface of the stop groove 113, the remaining part of the stop body 162 may be inserted into the stop groove 113, and the stop elastic body 163 has a restoring force. It can be compressed by accumulating. Meanwhile, the stop elastic body 163 can be stretched to restore its original shape, the stop socket 161 can be moved to be spaced apart from the inner longitudinal surface of the stop groove 113, and the remaining part of the stop body 162 is stopped. It may be positioned to protrude from the groove 113.

The storage and supply device 100 as described above can divide the citron residue in a stored state and supply the divided amount to the tank as follows.

The subdivisions 103 are located in the storage space 110, so that the storage space 110 can be uniformly divided. In addition, in a state where one of the pair of subdivision portions 103 is located adjacent to each other, the discharge opening 111 and the stop guide portion 106 may be located between the pair of subdivision portions 103 adjacent to each other. . Here, the discharge opening 111 is closed by the discharge guide part 102, and the subdividing parts 103 are attached to the remaining part of the stop body 162 of the stop guide part 106 protruding from the inner surface of the storage space 110. may be contacted. In addition, one of the pair of subdividing portions 103 located between the stop inducing portions 106 is one of the first side stop inducing portions 106 (see the stop inducing portion 106 located on the right in FIGS. 2 and 4 ), the other of the pair of subdivisions 103 located between the stop guiding portions 106 is connected to the second side stopping guiding portion 106 located on the opposite side of the first side stopping guiding portions 106. ) can be contacted (see the stop guide 106 located on the left in FIGS. 2 and 4). Because of this, the subdivision unit 103 can be maintained in a stopped state by the stop inducing unit 106 while located in the storage space 110.

In addition, the lower surface of the guiding body 141 of the connection guiding part 104 may be in contact with the bottom surface of the guiding space 130 of the subdividing part 103, and the upper surface of the guiding body 141 may be in contact with the lowering surface of the guiding body 141 of the subdividing part 103. ) may be located on the same surface as the upper surface of the guidance auxiliary body 143, and the upper surface of the guidance auxiliary body 143 may be spaced apart from the guidance protrusion 133 of the subdivision portion 103 and located below the guidance protrusion 133. Here, the guide opening 140 and the subdivision opening 131 may be closed without being connected to each other.

In the above state, the citron residue may be supplied to the storage space 110, and may be supplied to the storage space 110 between the subdivision portions 103. Here, the driving unit 105 is moved upward, so that the lower surface of the guiding body 141 of the connecting guiding part 104 is moved to be spaced apart from the bottom surface of the guiding space 130 of the subdividing part 103, The upper surface of the guiding body 141 can be moved to be positioned above the upper surface of the subdividing portion 103, and the upper surface of the guiding auxiliary body 143 faces the guiding protrusion 133 of the subdividing portion 103. can be moved to do so. In particular, when the upper surface of the guiding auxiliary body 143 contacts the guiding protrusion 133, the connecting guiding part 104 no longer moves upward, and the guiding opening 140 and the subdivision opening 131 are completely closed. They can be connected to each other in an open state. For this reason, after the citron residue is supplied to the storage space 110 between the pair of subdividing portions 103, it passes through the subdividing opening 131 and the guide opening 140 to the circumference of the body portion 101. It can be uniformly guided to the storage space 110 along the direction.

Additionally, after the supply of citron residue to the storage space 110 is completed, the upper surface of the citron residue can be adjusted to be flat. Here, the citron residue passes through the subdividing opening 131 and the guiding opening 140 and is positioned at the same height in each storage space 110 divided by the subdividing portion 103 so that it can be subdivided with the same weight.

In the above state, the driving part 105 is moved downward, so that the lower surface of the guiding body 141 of the connecting guiding part 104 moves toward the bottom surface of the guiding space 130 of the subdividing part 103. The upper surface of the guiding body 141 may be moved to approach the upper surface of the subdividing portion 103, and the upper surface of the guiding auxiliary body 143 may be aligned with the guiding protrusion 133 of the subdividing portion 103. It can be moved to be away from. In particular, when the lower surface of the guiding body 141 is located on the bottom surface of the guiding space 130, the guiding opening 140 and the subdivision opening 131 can be closed. Due to this, the storage space 110 is equally divided by the number of subdivisions 103 along the circumferential direction of the storage space 110 due to the combination of the subdivisions 103 and the connection guide portion 104. The citron residue can be equally divided. For example, when the subdivision unit 103 consists of four pieces and 40 kg of citron residue is supplied to the storage space 110, the citron residue is stored in the storage space 110 partitioned by the subdivision unit 103. Each person can be divided into 10kg pieces.

When the discharge guide portion 102 is opened with the discharge opening 111 closed, each of the citron residues between the subdividing portions 103 corresponding to the discharge opening 111 is stored in the storage space through the discharge opening 111. It may be discharged to the outside of (110) and supplied to the tank. After the citron residue between the subdividing portions 103 corresponding to the discharge opening 111 is completely supplied to the tank, the remaining citron residue located in the storage space 110 is stored in the storage space 110. can be maintained as is.

In the above state, the driving unit 105 can rotate the subdividing unit 103 in one direction (A). In a state where the stop guide portions 106 are located between a pair of subdividing portions 103, one of the pair of subdividing portions 103 (hereinafter referred to as the 'first subdividing portion 103') is the first subdividing portion 103. It is moved from a state in contact with the first-side stop guiding portions 106 to be spaced apart from the first-side stop guiding portions 106, and the other of the pair of subdividing portions 103 (hereinafter referred to as 'the second subdividing portion 103 )') may be moved from a state in which it is in contact with the second side stop guide portions 106 to come into contact with the first side stop guide portions 106.

When the second subdivision 103 is moved from a state in contact with the second side stop guide portions 106 toward the first side stop guide portions 106, the stop body 162 is moved from the second stop guide portions 106. While rotating, they contact the second side end surface of the second subdivision 103 and move toward the inner longitudinal surface of the stop groove 113, and the stop socket 161 moves towards the inner longitudinal surface of the stop groove 113. and the stationary elastic body 163 can be compressed.

In addition, when the second subdivision 103 is located between the stop guiding parts 106, the stopping elastic body 163 in the second side stopping guiding parts 106 is stretched to restore its original shape and is connected to the stopping socket 161 and The stationary body 162 may be spaced apart from the inner longitudinal surface of the stationary groove 113 so that the remaining part of the stationary body 162 protrudes from the inner surface of the storage space 110.

When the second subdivision portion 103 is moved between the stop inducing portions 106 to contact the first side stop inducing portions 106, the first subdivision portion 103 is moved from the first side stop inducing portions 106. They can be moved to become increasingly spaced apart, and other subdivisions 103 can be moved to face the second side stop guide portions 106.

Meanwhile, when the second subdivision 103 is in contact with the first side stop guides 106 between the stop guides 106 and is moved in one direction (A) to escape between the stop guides 106, the first The stop bodies 162 in the first-side stop inducing portions 106 rotate and come into contact with the second side end surface of the second subdivision 103 and move toward the inner longitudinal end surface of the stop groove 113, thereby forming the stop socket 161. ) is moved toward the inner longitudinal surface of the stop groove 113 and can compress the stop elastic body 163.

In addition, when the second subdivision 103 moves out between the stop guiding parts 106, the stopping elastic body 163 in the first side stopping guiding parts 106 is elongated to be restored to its original shape and is connected to the stop socket 161 and The stationary body 162 may be spaced apart from the inner longitudinal surface of the stationary groove 113 so that the remaining part of the stationary body 162 protrudes from the inner surface of the storage space 110. Here, in a state where the second subdivision 103 is outside the stop guiding portions 106, the remaining portion of the first side stopping guiding portions 106 (in particular, the remaining portion of the stopping body 162 of the first side stopping guiding portions 106) ) and the other subdivision portion 103 may be in contact with the second side stop inducing portion 106.

In the above state, the stop guide portions 106 are located between the second subdivision portion 103 and the other subdivision portion 103, and are partially protruding from the second subdivision portion 103 and the other subdivision portion 103. ), the subdivision portion 103 may be maintained in a stopped state by contacting the stop inducing portions 106. In addition, the discharge opening 111 is located between the second subdividing portion 103 and the other subdividing portion 103, and the citron residue is stored in a storage space ( It can be discharged through the discharge opening 111 at 110).

In the storage and supply device 100 according to this embodiment, the citron residue is supplied to the storage space 110 of the body portion 101, and the subdivision portion 103 is located in the storage space 110 to store the storage space 110. By dividing it into a plurality and combining it with the connection inducing part 104, the partitioned storage spaces 110 can be connected or blocked from each other to uniformly divide the residue in the storage space 110. Additionally, the discharge guide 102 may open the discharge opening 111 of the body 101 to discharge the citron residue from the storage space 110. Here, the driving unit 105 can rotate the subdividing unit 103 to change the position of the subdividing unit 103 with the discharge opening 111 positioned therebetween. Due to this, the citron residue is sequentially discharged from the storage space 110 in the amount divided by the subdivision unit 103, allowing the citron flavored non-alcohol honey wine to emit a citron flavor. Therefore, in the method of producing citron-flavored non-alcoholic honey wine according to this embodiment, the citron residue can be easily divided and stored using the storage and supply device 100, and supplied to a tank so that the divided amount can be used.

Above, the technical idea of the present invention has been described in detail with preferred embodiments, but the technical idea of the present invention is not limited to the above embodiments, and is within the scope of the technical idea of the present invention. Various modifications and changes are possible depending on the user.

100: storage supply device
101: body part
102: Discharge guide part
103: Subdivision
104: Connection guide part
105: driving unit
106: Stop induction unit

Claims (10)

(a) citron is crushed and squeezed to produce citron juice and citron residue;
(b) mixing and fermenting purified water, yeast, acacia honey, wild flower honey, and citron juice to produce a primary soaking liquid;
(c) Wildflower mixed honey, citron juice, and purified water are supplied to the first soaking liquid, mixed, and fermented to produce a second soaking liquid;
(d) the citron residue is supplied to the secondary soaking liquid, soaked, and filtered to produce a third soaking liquid; and
(e) Including the step of subjecting the third immersion liquid to reduced pressure distillation,
In step (d),
The citron residue is stored in a storage supply device and supplied to the secondary immersion liquid;
storage supply device,
A body portion having a cylindrical shape, with a cylindrical storage space concavely formed on the upper surface, a discharge opening formed on the lower side adjacent to the lower surface, and a plurality of stop grooves formed on the inner surface;
a discharge guide located at the lower side of the body portion to open and close the discharge opening;
Each is formed in the shape of a plate, with a plurality of subdivision openings formed at regular intervals, and a sheet-shaped guide space is formed concavely on the upper surface to be connected to the subdivision openings, and the first side cross section is mutually connected at the center of the storage space. A plurality of subdivision portions are connected and the second side section opposite the first side section is in contact with the inner side of the storage space to uniformly partition the storage space and are rotatably positioned in the storage space;
A plurality of connection guide parts, each of which has a sheet shape and has a plurality of guide openings spaced at regular intervals, is inserted into the guide space and is movable in the vertical direction;
A driving unit located above the connection guide and connected to a plurality of connection guides to simultaneously move the connection guides in the up and down directions and rotate the subdivision portions; and
Each is inserted into a stop groove and includes a plurality of stop guides that may partially protrude from the stop groove or be inserted into the stop groove,
The stop grooves are spaced apart in pairs along the circumferential direction of the body on the inner side of the storage space and are spaced apart along the height direction of the body. A discharge opening is located between the stop grooves, and the stop guides are a pair of subdivisions. It is located between the subdivisions and partially protrudes into contact with a pair of subdivisions to keep the subdivisions in a stationary state,
The discharge guide closes the discharge opening, and the driving part moves the connection guide so that the guide opening and the distribution opening are connected to each other, and the residue is supplied to the storage space, passes through the distribution opening and the guide opening, and is stored along the circumferential direction of the body. is guided uniformly in space,
The driving unit moves the connection guide so that the guide opening and the subdivision opening are not connected to each other, and the discharge guide opens the discharge opening, so that the oil residue flows out of the discharge opening from the storage space between the pair of subdividing parts corresponding to the discharge opening. is discharged through and supplied to the tank,
A citron-flavored non-alcohol product characterized in that the driving unit rotates the subdivider in one direction to change a pair of subdividers corresponding to the discharge opening, and inserts the stop guide into the stop groove by the subdividers and partially protrudes from the stop groove. How to make honey wine.
The method of claim 1, wherein in step (a),
Yuzu is crushed and squeezed into pieces of 1.8 to 2.2 mm in size.
A method of producing citron-flavored non-alcoholic honey wine, characterized in that the citron juice and citron residue are cooled and stored at a temperature of -73°C to -67°C for 23.5 to 24.5 hours, respectively.
The method of claim 1, wherein in step (b),
100 parts by weight of purified water, 0.4 to 0.6 parts by weight of yeast, 13 to 17 parts by weight of acacia honey, 8 to 12 parts by weight of wild flower honey and 48 to 52 parts by weight of citron juice are mixed and heated at 22°C to 28%. A method of producing citron-flavored non-alcoholic honey wine, characterized in that it is fermented for 118 to 122 hours at a temperature of ℃ and produced as a primary soaking liquid.
The method of claim 3, wherein in step (c),
98 parts by weight to 102 parts by weight of wild flower mixed honey, 123 parts by weight to 127 parts by weight of purified water, and 73 parts by weight to 77 parts by weight of citron juice are supplied to the primary soaking liquid, mixed, and kept at a temperature of 22° C. to 28° C. for 166 hours. A method of producing citron-flavored non-alcoholic honey wine, characterized in that it is fermented for 170 hours and produced as a secondary soaking liquid.
The method of claim 4, wherein in step (d),
A method for producing citron-flavored non-alcoholic honey wine, characterized in that 23 to 27 parts by weight of citron residue is supplied to the secondary soaking liquid, soaked for 23.5 to 24.5 hours, and filtered to produce a third soaking liquid.
The method of claim 1, wherein in step (e),
The tertiary immersion liquid is supplied to a vacuum distiller, heated to a temperature of 63°C to 67°C, and subjected to vacuum distillation for 0.9 to 1.1 hours under vacuum pressure, and the alcohol is removed from the tertiary immersion liquid. How to make yuzu-flavored non-alcoholic honey wine.
The method of claim 6, wherein in step (e),
A method of producing citron-flavored non-alcoholic honey wine, characterized in that the third soaking solution from which the alcohol has been removed is cooled and stored at a temperature of -73°C to -67°C for 47.5 to 48.5 hours.
delete According to paragraph 1,
Subdivision,
It further includes a pair of guiding protrusions that protrude from the upper portions of both sides of the guiding space, are spaced apart from each other while facing each other, and are located on the same plane as the upper surface of the subdivision,
The connection induction part,
a guide body having a sheet shape with a width corresponding to the gap between the guide protrusions and a length corresponding to the length of the guide space, and in which guide openings are formed; and
Each may be in the shape of a sheet and include a pair of guidance auxiliary members located on the same plane as the guidance body at the lower portions of both cross-sections of the guidance body,
When the guiding body is located on the bottom surface of the guiding space, the upper surface of the guiding body is located on the same plane as the upper surface of the subdivision, and the upper surface of the guiding auxiliary body is spaced from the guiding protrusion and located on the lower side of the guiding protrusion. , the induction opening and the subdivision opening are not connected to each other and are closed,
When the guidance body is moved upward by the driving unit and spaced apart from the bottom surface of the guidance space, the lower surface of the guidance body and the lower surface of the guidance auxiliary body are spaced apart from the bottom surface of the guidance space, and the upper surface of the guidance body is divided into two parts. It is located above the top surface of the unit, the top surface of the guidance auxiliary member is in contact with the guidance protrusion, and the guidance opening and subdivision opening are connected to each other and opened.
The stop guidance part is,
A stop socket that has a shape corresponding to the stop groove, is movably inserted into the stop groove, and is positioned so that its first longitudinal face faces the inner longitudinal face of the stop groove;
A stationary body having a spherical shape, a portion of which is inserted into a second longitudinal cross-section opposite the first longitudinal cross-section of the stationary socket, and the remaining portion is positioned so as to protrude from the second longitudinal cross-section of the stationary socket and is rotatable; and
It includes a stop elastic body in the form of a compression spring positioned in the stop groove while connecting the inner longitudinal face of the stop groove and the first longitudinal face of the stop socket,
In a state where the remaining part of the stationary body protrudes from the stop groove and is in contact with the small part, when the small part is rotated in one direction, the small part is in contact with the remaining part of the stationary body and touches the inner longitudinal surface of the stop groove while rotating the stationary body. A method of producing yuzu-flavored non-alcoholic honey wine, characterized in that the stop socket is moved towards the inner longitudinal surface of the stop groove and the stop elastic body is compressed to accumulate restoring force.
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