KR910008048B1 - Method of producing fruit wine etc - Google Patents

Abstract

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Description

Manufacturing method of fruit liquor

1 is a partial cutaway front view of a device usable for practicing the method of the present invention.

2 is a bottom view of the lid of the device shown in FIG.

3A is a wiring diagram of a heater usable in the FIG. 1 apparatus.

3B is a wiring diagram showing a modification of the FIG. 3A.

4 is an enlarged view of the portion "A" of FIG.

5 is a front view of FIG.

6 is a cross-sectional view taken along the line VI-VI of FIG.

7 is a longitudinal cross-sectional view of another type of device that can be used to practice the method of the present invention.

8 is a longitudinal cross-sectional view of another apparatus that may be used to practice the method of the present invention.

9 is an enlarged cross-sectional bottom view of another device that can be used to practice the method of the present invention.

10A is a longitudinal cross-sectional view of another apparatus that can be used to practice the method of the present invention.

FIG. 10B shows some variations of the apparatus shown in FIG. 10A.

11 is a longitudinal cross-sectional view of another apparatus that may be used to practice the method of the present invention.

FIG. 12A is a partial side view of another type of agitator usable with the apparatus shown in FIG. 11. FIG.

FIG. 12B is a bottom view of the stirrer of FIG. 12A.

* Explanation of symbols for main parts of the drawings

1 housing 2 outer container

3: inner container 4: cover

7: cap 9: heater

The present invention relates to a production method such as fruit wine, and more particularly relates to a production method such as fruit wine that can be easily carried out at home. As used herein, the term "fruit wine," etc., as well as fruit wine, such as herbal tea, decoction, yogurt, fermented soybean or hot-spring egg, etc. that can be produced by storing at a moderate temperature It means food or drink.

For example, a conventional Japanese apricot brandy could be prepared by placing 1 kg of Japanese apricot in a bottle with a 70-degree spirit of 1.8 liters of 300 to 400 g of sugar and then sealing and storing it at low temperature for at least 3 months in the shade. In addition, in the case of producing lemon wine, 10 lemons (about 1 kg), 100 to 200 g of sugar and 70 degrees of alcohol used 1.8 liters. That is, in this case, first peel the lemon into two or three pieces, then put two or three lemon peels, sugar, and spirits together in a bottle. Peel off after about 4-6 days. Otherwise, the oil may damage the product. However, without the shell, it would be impossible to obtain a satisfactory bitter product. Peeled lemons are removed from the bottle after a period of 30 to 40 days. The period required for aging is three months.

All of these conventional methods have the disadvantage that a significant period of ripening over at least about three months is required. Therefore, it is impossible to quickly produce fruit wine and the like whenever necessary at home.

Accordingly, it is an object of the present invention to achieve ripening of fruit wines in a very short time such as 3 to 10 hours or in a fairly short period of 1 to 30 days, so as to make various fruit wines or foods in small amounts as needed. At the same time, to provide a production method such as fruit wine that can reduce the production space when performing the manufacturing process.

This object of the present invention is achieved by a method of producing fruit liquor and the like, by mixing raw materials, heating the mixture to a temperature of 40 ° C. to 100 ° C. in a container, and then maintaining the temperature for a predetermined period.

Preferably, the mixture in the container is subjected to a wave motion or forced reflux motion or stirred to promote the production of fruit wine or the like.

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

For example, the method of the present invention can be used for fruits such as Japanese apricots, lemons, apples, loquats, peaches, strawberries, or herbs such as Japanese gentian, Chinese vines, aloes, and the like. As a raw material, alcoholic beverages can be prepared. The method of the present invention is to prepare the fruit or medicinal herbs in 50-130 degrees of alcohol, such as low-carbon liquor, brandy, gin, whiskey, etc., and heat them to a temperature of 40-65 ° C. After maintaining at that temperature for 3 to 24 hours, juice is extracted from the fruit or herbal to obtain an alcoholic beverage. In addition, according to the present invention it is possible to produce a medical decoction, which can be achieved by heating the herbal medicine with a temperature of 90 to 100 ℃. The method of the present invention is also useful for preparing yoghurt, fermented soybeans, hot spring eggs and the like.

1 shows an example of a device that can be used to practice the method of the present invention, which is surrounded by a cylindrical housing 1 made of synthetic resin for thermal insulation. In the cylindrical housing are two cylindrical containers 2, 3, which are all made of a material with high thermal conductivity, such as aluminum. The inner container 3 is detachably provided in the outer container 2. In addition, the upper opening of the housing 1 is closed by the lid 4, which acts to close the upper opening of the inner container 3 when the upper opening of the housing 1 is closed. . Preferably, the lid 4 is made of transparent synthetic resin, so that the inside of the inner container 3 can be seen through the lid 4. In addition, the lid 4 has a conical shape, and has a hole 5 in the upper portion, whereby the lid 4 is a funnel used for filling or emptying the filling inside the inner container 3. Can be used. The hole 5 is defined by a tubular projecting wall 6, and is generally closed by a cap 7 screwed around the projecting wall 6. The cap 7 is formed with a groove 8 which enables fluid transfer between the inside of the inner container 3 and the outside of the device when the cap 7 is partially loosely coupled.

The apparatus of FIG. 1 also includes a heater 9 which is a heating element 10 which may be a shielded wire and a thermostat 11 set at 60 ° C. ), A temperature controller 12 set at 40 ° C, a switch 13 for switching one of the temperature controllers to another element, a temperature fuse 14, a resistor 15, a pilot lamp ( 16) and a so-called 100VAC power supply 17. This configuration is shown in FIG. 3A as an example. The heating element 10 is arranged around the outer container 2. By the above configuration, the heater 9 is maintained at a temperature of 40 ° C or 60 ° C. Another type of heater is shown in Fig. 3b, which has the same configuration as the heater shown in Fig. 3a except that it is provided with a variable temperature controller 11a.

Alternatively, the heater 10 may be a far infrared heater composed of nichrome wire or other heating elements sealed with a ceramic material. It is desirable to form a film for emitting far infrared rays to the inner surface of the inner container 3, the film of zirconia (ZrO _2), titania (TiO _2), a surface with a high far infrared radiation efficiency, materials such as alumina (Al ₂ O ₃₎ It can form by coating, spraying, or ionizing. Alternatively, the entire inner container 3 may be formed of a material having high far-infrared radiation efficiency such as porcelain or ceramic.

The device has practically useful features.

The lid 4 has vertical projections 18 formed on the outer surface adjacent to its lower end as shown in FIGS. 4 to 6 and the outer surface of the lid 4 directly above the projections 18. Inverse triangle 19 is formed. In addition, the housing 1 is provided with a plurality of grooves 20 formed on the inner surface adjacent to the upper end thereof, and the projections 20 are selectively coupled to the grooves 20. In addition, on the outer surface of the housing 1 is provided with a plurality of numerals (F) displayed in a line corresponding to each groove 20, this numeric display (F) is an example as shown in FIG. , 3, 6, 9, 12 can be configured. Here, each number represents the time required to manufacture a particular product. In the above structure, as the lid 4 rotates, the triangle 19 indicates a predetermined mark F portion, so that the operator does not need to remember when to turn off the power source 17.

The pilot lamp 16 is installed in the front of the housing 1, and as shown in FIG. 1, a human smiling face 16 'is drawn on the front of the housing 1, and the nose of the face 16' is drawn. It is conceivable to install the pilot lamp 16 at the portion.

If the cover 4 is placed upside down after removal of the cap 7, the cover 4 can be used as a funnel as described above. Loosening the cap 7 allows fluid transfer between the inside and outside of the inner container 3, which is useful for the aeration required to produce fermented soybeans.

Figures 7 and 8 show a different type of device which is characterized by the fact that it has a different type of heater, which is sealed by a material having high far infrared radiation efficiency, such as ceramics. A disk-shaped watertight heater 21 composed of nichrome or other heating elements is provided. The heater 21 is provided at the bottom of the inner container 1 located in the outer container 2 '. Also shown in FIG. 7 is a temperature sensor 22, a power switch 17 ′, a temperature controller 23, a handle 24, and the like.

The apparatus of FIG. 8 has a rod-type far infrared heater 21 'secured to the lid 4. In this case, the cover 4 is composed of a lower body portion 4a and an upper cap portion 4b which are screwable around the neck of the housing 1 '. The body portion 4a of the cover 4 has a double wall structure, and a central cavity 25 in which the temperature controller 23 is located is formed on the inner wall thereof. The heater 21 'extends downward into the housing 1' and the upper end is connected to the thermostat 23. 8 also shows a handle 26 attached to the lid 4.

9 shows another device useful for practicing the method of the present invention, which is installed in the center of its bottom between the bottom of the housing 1 and the bottom of the outer container 2. ). The vibration generator 27 is configured to vibrate the inner container 3 with a light force to promote the extraction of juice for producing fruit wine and the like. Meanwhile, a packing 28 is installed between the bottom of the housing 1 and the vibration generator 27 to prevent vibration of the housing 1. The vibration generator 27 may or may not be in direct contact with the inner container 3.

Another type of device is shown in FIG. 10a, where the housing 1 is composed of an inner container 3 'made of transparent glass or synthetic resin and having an opening thereon, as in the case of FIG. Will be. The upper opening of the inner container 3 'is sealed by the transparent cover 4. On the other hand, the bottom of the inner container (3 ') is surrounded by the outer container (2'), therein, the packing 29 is installed between the outer container (3 ', 2'). The outer container 2 'is composed of a bottom wall 30, an outer wall 31, and an inner wall 32. A coil 33 made of copper wire is installed at the center of the bottom wall 30, and the magnetic force generator ( 34). The coil 33 is connected to the inner wall 32 by screws 35, and the inner wall 32 supports the heating element 10 constituting the heater 9. The coil 33 and the heating element 10 are suitably connected to a power source not shown in the figure.

The shaker 36 is provided in the inner container 3 ', and is driven by the magnetic force generator 34. As shown in FIG. That is, the shaker 36 is a permanent magnet (37) having N, S poles formed by enclosing ferrite (ferrite) with polyethylene resin, and made of polyethylene resin and connected to the magnet (37) by a strand (38). The twin wings 39 are provided. Alternatively, the shaker may have an elongated rotor 40 formed of permanent magnets as shown in FIG. 10B. Also shown in FIG. 10A is a control panel 41. When the coil 33 has energy, the magnet 37 is driven by the magnetic force generator 34, and this driving force is transmitted to the blade 39. In this way, the wing 39 is a weak wave motion or forced reflux motion of the contents in the inner container (3 '), thereby activating molecular motion to promote the necessary extraction while the contents are uniformly stirred.

Another type of device is shown in FIG. 11, which is a variation of the device of FIG. 8. The apparatus has a motor 42 having an output shaft 43 which is connected to the rod-shaped heater 21 'so that the heater 21' can rotate about its own axis. At the lower end of the heater 21 ', a stirrer made of rice wings 44 is installed, or the stirrer protrudes radially outward from the lower end of the heater 21' as shown in FIGS. 12A and 12B. It may be installed by a plurality of protruding walls 45 which are present. At this time, it is preferable to position the lower end of the heater 21 'close to the bottom of the housing 1' so that the stirrer is also located close to the bottom of the housing 1 '. Packing 46 is also shown in FIG.

Although various embodiments of the apparatus that can be used to practice the present invention have been described so far, the present invention is not limited thereto, and the medium used for extracting juices such as fruits is not limited to alcoholic beverages or water, but is one example. It is also possible to use cooking oil or sweetened juice.

Hereinafter, the present invention will be described in more detail with reference to a number of examples.

Example 1

Japanese apricot brandy and lemon wine were prepared using the apparatus shown in FIGS. The heating temperature at the time of manufacture was 60 degreeC. Table 1 below shows the pH of each beverage that changes over time.

TABLE 1

In addition, Japanese apricot brandy and lemon wine were prepared according to the conventional method, wherein Japanese apricot brandy had a pH of about 3.3 and lemon wine had a pH of 3.4 to 3.5. The same result was obtained by panel test.

Similar beverages were prepared at a temperature of 40 ° C. Both Japanese apricot brandy and lemon wine showed a pH almost the same as the pH of the beverage when treated with the conventional method and left for an elapsed time of about 30 days. The same result was obtained by panel test.

Example 2

7 and 8, comprising a stainless steel housing (type 1) which does not radiate far infrared rays, an aluminum housing (type ₂ ) whose inner surface is covered with zirconia (ZrO ₂ ), Japanese apricot brandy and lemon wine were manufactured using the apparatus of the various structures provided with the aluminum housing (type 3) coated with the alumina film. At the time of manufacture, the temperature was 60 degreeC. Tables 2 and 3 show the pH of each beverage that changes over time.

TABLE 2

TABLE 3

As is apparent from Tables 2 and 3 above, the method of the present invention carried out using the apparatus shown in FIG. 7 or FIG. 8 significantly reduces the aging time, especially when using a housing or a container with high far-infrared radiation efficiency. Demonstrates a shortening effect.

A similar beverage was prepared at a temperature of 40 ° C., in which case the pH was comparable to the pH of the beverage when treated with a conventional method and left for an elapsed time of about 20 days. In addition, the product produced according to the method of the present invention did not differ in taste and aroma as compared to the product prepared according to the conventional method.

Example 3

Yogurt was prepared by heating the mixture of milk and lactic acid bacteria at a temperature of 40 ° C. for 6-8 hours using the apparatus shown in FIGS. 1 to 6.

Example 4

A mixture of boiled legumes and bacteria (Natto fungus of the genus Bacteria; (for example, natto fungus powders available from Tarsus Haeko Kagakuken Co., Ltd.) can be used using the apparatus shown in FIGS. Fermented soybeans were prepared by heating to a temperature of 40 ° C. for about 20 hours.

Example 5

Put water into the inner container of the apparatus shown in Figures 1 to 6 and heated to a temperature of 65 ℃, put the egg in the inner container, cover the cover and supply a current for about 12 minutes to apply a hot spring egg Prepared.

Example 6

Apricot brandy and lemon wine from Japan were prepared by repeating the process of Example (1) in addition to applying weak vertical vibration to the inner container using the apparatus of FIG. Table 4 shows the pH of each beverage that changes over time.

TABLE 4

Example 7

Japanese apricot brandy and lemon wine were manufactured by repeating the process of Example (1) using the apparatus of FIGS. 10A-11. The pH of each beverage was as listed in Table 4.

As is apparent from the above description, the method of the present invention has a number of advantages as follows.

(1) The ripening period is about 3 to 24 hours, which is too short to be compared with the 2 to 3 months required in the conventional method.

(2) Since the boiling temperature of the alcohol is 78 ° C., there is almost no change in the alcohol content of the beverage which is only heated to 60 ° C. in the container with the lid as described above.

(3) By promoting the extraction of the juice from the fruit, the product according to the method of the present invention has no difference in taste as compared to the product according to the conventional method.

(4) Since the time required to make a product is very short, it is not necessary to manufacture a large quantity of products at one time, and it is sufficient to manufacture a small amount whenever necessary. Thus, large spaces are not required to implement the method of the present invention. In addition, the method of the present invention provides the pleasure of being able to make a variety of beverages and foods each time.

(5) Because the time required for manufacturing the product is very short, it is possible to change the amount of ingredients such as fruit, sugar, white liquor, or change the maturation period according to the taste or flavor of each person.

(6) Relative movement between the surface of the fruit or herbal medicine and the extraction medium is caused by magnetic vibration or agitation by the blades, thereby promoting the extraction of juice. In addition, since the dissolution of sugar is promoted by such vibration or stirring, there is no tendency for the sugar to settle on the bottom of the container, and thus the production of fruit liquor having a uniform sugar content is possible.

Claims (6)

A leaching method for extracting the extractable substance from a solid edible organic substance containing an extractable substance, wherein the alcohol is 50 to 130 degrees in a container having an inner surface coated with a film of zirconia, titania or alumina. And immersing the organic material in the medium, and heating the medium to a temperature range of 40 ° C to 65 ° C for 3 to 24 hours by exposing the outside of the container to far infrared radiation. The method of claim 1, wherein the solid organic material is a solid material selected from apricots, lemons, milks, soybeans, and eggs. The method of claim 1, wherein the organic material is exposed to movement provided by a vibrator provided at the bottom of the vessel while immersed in the medium heated to the temperature. The method of claim 1, wherein the container is made of a material selected from porcelain, ceramic, aluminum, and stainless steel. The method of claim 1, wherein the film is formed by a method selected from a coating method, a dispensing method and an electrolysis method. The method of claim 1 wherein the container is made of a transparent material selected from glass and synthetic resin.

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