M342367 八、新型說明： 【新型所屬之技術領域】 能的 本案係關於一種蒸館酒製造設備，尤指—種具串香功 蒸餾酒製造設備。 … 【先前技術】 一般而s，酒類可區分成釀造酒和蒸餾酒，其中蒸餾 以例=榖物、根莖類植物、香草植物或水果為原料，將原料= 經過療煮、糖化、發酵以及蒸顧後所收得酒精濃度較高 類。蒸餾酒的特性除了酒精濃度相對較高外，並因含有微量的 可洛性有機物質而具有獨特的香味(aroma)，且不易受微生二 染造成酸敗。 π 蒸餾酒的製造主要著重於酒精的產率及產品的香味與口 感。瘵餾酒的主要成分包括酒精、水以及特殊香味成分等，其 中酒精與水佔大部分，而多種特殊香味成分僅有微量存在，^ _些特殊香味成分的含虿雖不高，但種類極多，酒的風味就是^ 這些微量特殊香味成分所決定的，因此若香味的調和性不佳 %，香味的整體強度即降低。特殊香味成分係由許多不同揮發 •性和非揮發性的有機化合物所組成，這些特殊香味化合物賦^ •每一種酒獨特的風味，目前，已有多種的香味化合物在不同酒 類中被分析出，這些微量的特殊香味成分包括例如··高級醇、 酉旨類、幾基化合物、醋防酸、盼類等。 酒類的香味成为為条餘酒風味以及品質的重要指標，酒類 的香味成分主要來自於原料特有的香氣與糖化、發酵或蒸餾過 M342367 ’程中所產生，其中蒸餾酒的製造設備以及技術被證實對蒸餾酒 類的香味有很大的影響，尤其對香味成分的含量與組成，採用 不同的蒸餾設備與方法，對生產之蒸餾酒的品質風味也會有相 _ 當大的差異。 請參閱第一圖，其係為傳統蒸餾酒製造設備架構示意圖。 傳統之蒸餾酒製造設備1包括蒸餾裝置11以及冷凝裝置12， 其中蒸餾裝置11係用以容置蒸餾原料，並利用加熱對該蒸餾 原料蒸餾以產生蒸汽，以及冷凝裝置12係直接與蒸餾裝置11 •相連通，用以接收來自蒸餾裝置11的蒸汽，並利用熱交換原 理將該蒸汽冷凝後收集以製成蒸顧酒。舉例而言，傳統之蒸顧 酒製造設備1係將含酒之液體或酒醪為蒸餾原料而容置於蒸餾 裝置11中並進行加熱，以讓蒸餾原料進行蒸餾程序而產生蒸 汽，然後利用冷凝裝置12將該蒸汽冷卻並收集裝桶即可製得 蒸餾酒，例如米發酵蒸餾製得米酒，高粱發酵蒸餾製得高粱 酒。此外，若將蒸餾酒再經過多次蒸餾程序，則可提高度數。 然而，目前傳統的蒸餾酒製造設備所蒸餾出來的蒸餾酒，其酒 •質的醇度及純正度、香味皆仍無法使消費者滿意，這是因為傳 統蒸餾酒製造設備只能將酒醪進行重複性的蒸餾，僅單純地針 •對蒸餾而設計，其酒液蒸發模式單純依酒醪中所含有物質作物 胜變化，因此傳統的蒸餾酒製造設備僅能單純地進行蒸餾，無 法改變或增強蒸餾酒之香氣物質，且無法賦予香氣抽出的功 能。此外，在採用榖物為製酒原料時，加工中如蒸煮預糊化、 發酵、蒸餾等過程，其原料特徵香味成分易在處理時散失或轉 變，使成品無法凸顯穀物類酒的特有香氣。更甚者，在採用例 如甘藷等製酒原料時，由於甘藷本身可以產生的香味成份較 6 M342367 •淡，因此成品亦無法凸顯出特有香氣。 此外，傳統的再製酒主要採浸泡方式或將香味物質（例妒 香草植物）直接加入基酒後同時置於蒸餾裝置中蒸餾，因此逾 液中易有色澤、苦味、雜質等溶出，造成酒類品質變異或後續 處理成本增加，且必須添加較多香味物質才可提高成品之香氣 含量。 θ此’如何發展-種可改善上述習知技術缺失之具串香功 成之療德酒製造設備’貫為相關技術領域者目前所迫切需要解 決之問題。 【新型内容】 本案之主要目的在於提供一種呈由夭 設備，其中串香即將具有香氣之物質置於;::蒸餾二 將香氣與酒汽混合於蒸難中，柄且以广上’減0 設備可醏；取榀相#忽、 茶"、串9功能之蒸餾酒製造 :酒之品質，且可邊蒸顧邊加熱蒸煮糊化穀物類 備成本支出並節省能源。 、原枓成y ' 本案之另一目的為提供—種具串香功能之 :色::蒸《程中進行串香動作，提高蒸餘酒 特色之香氣，改變蒸餾酒之品質。 X丹衣酒，、 酒製:=本含==，供-， ㈣原料__山、 M342367 ’香裝置，與蒸餾裝置相連通，且具有至少一載板，其中載板上 承載串香物質，以於混合蒸汽通過串香物質時，提取串香物質 中之特定香味成分；以及冷凝裝置，係與串香裝置相連通，用 以接收經過串香裝置串香處理後的蒸汽，並冷凝蒸汽收集酒 液。 為達上述目的，本案之另一較廣義實施態樣為提供一種蒸 餾酒製造設備，至少包含：蒸餾裝置，用以容置蒸餾原料，並 對蒸餾原料進行蒸餾以產生至少包含有酒精與水的混合蒸 汽；串香裝置，設置於蒸餾裝置内，且具有至少一載板，其中 載板上承載串香物質，以於混合蒸汽通過串香物質時，提取串 香物質中之特定香味成分；以及冷凝裝置，係與蒸餾裝置相連 通，用以接收經過串香裝置串香處理後的蒸汽，並冷凝蒸汽收 集酒液。 為達上述目的，本案之又一較廣義實施態樣為提供一種蒸 餾酒製造設備，至少包含：蒸餾裝置，用以容置蒸餾原料，並 對蒸餾原料進行蒸餾以產生至少包含有酒精與水的混合蒸 汽；串香裝置，與蒸餾裝置相連通，且具有至少一載板，其中 載板上承載串香物質，以於混合蒸汽通過串香物質時，提取串 •香物質中之特定香味成分，且串香裝置引流部分冷凝酒液至蒸 -餾裝置；以及冷凝裝置，係與串香裝置相連通，用以接收經過 串香裝置串香處理後的蒸汽，並冷凝蒸汽收集酒液。 【實施方式】 體現本案特徵與優點的一些典型實施例將在後段的說明 中詳細敘述，應理解的是本案能夠在不同的態樣上具有各種的 8 M342367 變化，其皆不脫離本案的範圍，且其中的說明及圖示在本質上 係當作說明之用，而非用以限制本案。 請參閱第二圖，其係為本案較佳實施例之具串香功能之蒸 餾酒製造設備之架構示意圖。如第二圖所示，本案具串香功能 之蒸餾酒製造設備2主要包括蒸餾裝置21、冷凝裝置22以及 串香裝置23，其中蒸餾裝置21係用以容置蒸餾原料，並利用 加熱對該蒸餾原料蒸餾以產生至少包含有酒精與水之混合蒸 汽；串香裝置23係與蒸餾裝置21相連通，且具有載板231， 其中該載板231上可承載串香物質3，藉此，來自於蒸餾裝置 21的蒸汽可通過串香物質3以提取串香物質3的特殊香味成 分，俾加強或增進酒液的香味；以及冷凝裝置22係與串香裝 置23相連通，用以接收經過串香裝置23串香處理後的蒸汽， 並冷凝該蒸汽收集酒液。於此實施例中，串香即將具有香氣之 串香物質置於蒸餾原料，例如酒醪，之上，蒸餾時可將香氣與 酒汽混合於蒸餾酒中。 於此實施例中，蒸餾裝置21具有熱源（未圖示），例如蒸 汽源、火源或加熱器，以對容置於蒸餾裝置21内部空間的蒸 餾原料加熱，並於加熱一段時間後產生酒精和水之混合蒸汽。 此外，蒸餾裝置21具有開口以及蓋體（未圖示），可供蒸餾原料 置入蒸餾裝置21之内部空間。於一些實施例中，蒸餾原料可 為例如穀類、根莖類植物、香草植物、水果等原料經過例如發 酵等步驟處理後所製成之酒醪。 串香裝置23係固定地或可拆卸地與該蒸餾裝置21連通。 此外，串香裝置23之載板231可為例如但不限於網狀載板， 用以承載串香物質3,並於蒸餾裝置21所產生之酒精和水之混 9 M342367 合蒸汽逐漸經過串香裝置23中之串香物質3時，將串香物質3 中的醇溶性或水溶性芳香性成分分別帶出，並混入酒液當中， 以增加或加強酒液的特殊香味。於此實施例中，串香物質3可 視產品或製程需要任意改變，故可增加產品之變化性。舉例雨 言，串香物質3可以包括例如烤過或曬乾的甘藷、迷迭香、香 草、水果等。此外，串香裝置23之載板231之孔徑大小則視 串香物質3顆粒大小而可以任意變化，以不讓串香物質3穿落 為原則。 冷凝裝置22係固定地或可拆卸地與串香裝置23相連通， 用以將經過串香處理的混合蒸汽，利用進出於入水口以及出水 口間的冷凝水進行熱交換，以收集成酒液並以後處理程序製成 蒸餾酒成品。 請參閱第三圖，其係為本案另一種較佳實施例之具串香功 能之蒸餾酒製造設備之架構示意圖。如第三圖所示，本案之具 串香功能之蒸餾酒製造設備2同樣地包括蒸餾裝置21、冷凝裝 置22以及串香裝置23，其中蒸餾裝置21係用以容置蒸餾原 料，並利用加熱對該蒸顧原料蒸顧以產生至少包含有酒精與水 之混合蒸汽；串香裝置23係設置於蒸餾裝置21之内部空間， •且保持於蒸餾原料與蒸汽出口之間，該串香裝置23具有載板 • 231，該載板231上可承載串香物質3，藉此，來自於蒸餾裝置 21的蒸汽可通過串香物質3以提取串香物質3的特殊香味成 分，俾加強或增進酒液的香味；以及冷凝裝置22係與蒸餾裝 置21相連通，用以接收經過串香裝置23串香處理後的蒸汽， 並該蒸汽收集酒液。由於蒸餾裝置21、冷凝裝置22以及串香 裝置23之功能與第二圖所示實施例相似，於此不再贅述。 M342367 於一些實施例中，本案具串香功能之蒸餾酒製造設備2 除可為第二圖與第三圖所示之直立型外，更可設計為臥式型。 請參閱第四圖，其係為本案另一較佳實施例之具串香功能之蒸 餾酒製造設備之架構示意圖。如第四圖所示，本案具串香功能 之蒸餾酒製造設備2主要包括蒸餾裝置21、冷凝裝置22以及 串香裝置23，其中蒸餾裝置21係用以容置蒸餾原料，並利用 加熱對該蒸餾原料蒸餾以產生至少包含有酒精與水之混合蒸 汽；串香裝置23係與蒸餾裝置21相連通，且具有載板231， 其中該載板231上可承載串香物質3，藉此，來自於蒸餾裝置 21的蒸汽可通過串香物質3以提取串香物質3的特殊香味成 分，俾加強或增進酒液的香味，此外該串香裝置23並可選擇 性地將至少部分冷凝之酒液引流至該蒸餾裝置21;以及冷凝裝 置22係與串香裝置23相連通，用以接收經過串香裝置23串 香處理後的蒸汽，並冷凝該蒸汽收集酒液。 於此實施例中，蒸餾裝置21係具有一第一通口 211以及 一第二通口 212，其中第一通口 211係大體上設置於蒸餾裝置 21之上部，且利用第一連通管路24與串香裝置23之第二通口 233連通。蒸餾裝置21之第二通口 212係設置於蒸餾裝置21 •大體上側邊偏下部的位置，且藉由一第二連通管路25與串香 •裝置23之第一通口 232連通，其中串香裝置23之第一通口 232 與第二通口 233係大體上設置於串香裝置23中相對於載板231 下方的位置，且第一通口 232相對低於第二通口 233，藉此可 利用串香裝置23將經串香處理後部份冷凝之酒液經由第一通 口 232與第二連通管路24引流至蒸餾裝置21之内部空間，藉 此可藉由與蒸餾原料混合以及加熱火侯的控制而得以提升蒸 11 M342367 餾酒成品之品質。由於蒸餾裝置21、冷凝裝置22以及串香裝 置23之功能與第二圖所示實施例大體上相似，於此不再贅述。 第五圖係顯示使用本案較佳實施例之具串香功能之蒸餾 酒製造設備來製造蒸餾酒之流程步驟圖。如第二圖與第五圖所 示，於製造蒸餾酒時，首先，如步驟S11所示，將例如榖類、 根莖類植物、水果等原料經過，例如蒸煮、糖化、發酵、壓榨 等前處理步驟後，製成酒醪等蒸餾原料。然後，如步驟S12所 示，利用本案之具串香功能之蒸餾酒製造設備2進行蒸餾、争 香與冷凝處理。於此步驟中，先將蒸餾原料，例如酒醪，容置 於蒸餾裝置21中，並以熱源（如蒸汽、直火或加熱器）加熱 至例如約90°C左右。於經過一段時間後（視蒸發槽大小及加 熱速率而定），蒸館裝置21内所產生的酒精和水之混合蒸汽， 會逐漸經過串香裝置23中之串香物質3,而將串香物質3中的 醇溶性或水溶性芳香性成分分別帶出，並混入混合蒸汽當中。 之後，冷凝裝置22接收經過串香裝置23串香處理後的蒸汽， 並冷凝該蒸汽收集酒液。最後，如步驟S13所示，將收集後之 酒液進行後處理步驟，例如調和步驟，以製成蒸餾酒成品。 於一些實施例中，於串香蒸餾結束後，串香裝置23中之 串香物質3如與蒸餾裝置21内之蒸餾原料相同，例如與酒醪 所用原料相同，則由於串香物質3在串香蒸餾過程中，已經過 完成預糊化的過程，因此可以直接使用於步驟S11之糖化及發 酵程序，以製造酒醪，如此可以節省能源。舉例而言，在採用 榖物為蒸餾酒原料時，因穀物類酒之原料在進行發酵前必須進 行蒸煮之預糊化過程，若串香裝置23所使用之串香物質3採 用相同原料，則此設備可邊進行蒸餾與原料蒸煮同時進行，可 12 M342367 節省能源。此外，在採用例如穀物為蒸餘酒原料時，加工中如 蒸煮預糊化、發酵、蒸餾等過程，其原料特徵香味物質易在處 理時散失或轉變，使成品無法凸顯榖物類酒的特有香氣。本案 之設備可同時進行蒸餾與原料蒸煮，蒸餾液可吸收原料之特有 香味，凸顯榖物類酒的特有香氣，提高成品之品質。 於一些實施例中，在採用例如水果為蒸餾酒原料時，部份 水果如柑橘、鳳梨、文旦等特徵香味主要集中在果皮，然而這 些果皮卻經常帶有苦味且多為醇或酯可溶性，並不適合一起發 酵或浸潰。若使用本案具串香功能之蒸餾酒製造設備進行蒸 餾，則在蒸餾過程中以酒蒸汽萃取串香物質之特殊香氣成分， 不僅可以提咼香氣萃取率，降低色澤和雜質混入，且有助於改 進水果蒸餾酒的氣味或風味不足之問題，增加產品特色。此 外，傳統再製酒主要採浸泡方式或將香味物質（如香草植物） 直接加入基酒後同時蒸餾，酒液中易有色澤、苦味、雜質等溶 出，造成品質變異或後續處理成本增加，且必須添加較多香味 物貝才可提尚成品之香氣含量。本案具串香功能之蒸顧酒製造 口又備於進行療德時可避免這些問題，且有助於穩定產品品質以 及降低生產成本。 ' • ★综上所述，本案之具串香功能之蒸餾酒製造設備可賦予例 -如秋物犬員条德酒原料特性的香氣，提高穀物類蒸餾酒之品質， 且可邊蒸麴邊加熱蒸煮糊化榖物類原料，減少設備成本支出並 節省能源。此外，本案之具串香功能之蒸餾酒製造設備，可在 療餾過私中進行串香動作，提高蒸餾酒或再製酒具有特色之香 氣’改變蒸館酒之品質。 本案得由熟習此技術之人士任施匠思而為諸般修飾，然皆 13 M342367 不脫如附申請專利範圍所欲保護者。M342367 VIII. New description: [New technical field] The case is about a steaming wine making equipment, especially a kind of equipment for making a string of distilled spirits. ... [Prior Art] Generally, wine can be divided into brewed wine and distilled spirits, in which distilled foods, roots, herbaceous plants, herbs or fruits are used as raw materials, raw materials = after cooking, saccharification, fermentation and steaming The higher the concentration of alcohol collected after Gu. In addition to the relatively high alcohol concentration, the characteristics of distilled spirits have a unique aroma due to the trace amount of the organic substance, and are not susceptible to rancidity caused by micro-dyeing. The manufacture of π distilled spirits focuses on the yield of alcohol and the aroma and taste of the product. The main components of the wine are alcohol, water and special aroma components. Alcohol and water account for the majority, while a variety of special aroma components are only present in trace amounts. ^ _ Some special aroma components are not high, but the types are extremely high. Many, the flavor of the wine is determined by these traces of special aroma components. Therefore, if the blending properties of the flavor are not good, the overall strength of the flavor is lowered. The special aroma components are composed of many different volatile and non-volatile organic compounds. These special aroma compounds impart a unique flavor to each wine. At present, a variety of aroma compounds have been analyzed in different wines. These trace amounts of special aroma components include, for example, higher alcohols, hydrazines, several groups of compounds, vinegar, acid, and the like. The aroma of wine is an important indicator of the flavor and quality of the wine. The aroma components of the wine are mainly derived from the aroma and saccharification, fermentation or distillation of the raw materials. The manufacturing equipment and technology of the distilled liquor are confirmed. It has a great influence on the flavor of distilled spirits, especially the content and composition of the flavor components. Different distillation equipment and methods are used, and the quality flavor of the distilled spirits produced will also have a big difference. Please refer to the first figure, which is a schematic diagram of the structure of a traditional distilled liquor manufacturing equipment. The conventional distilled spirits manufacturing apparatus 1 includes a distillation apparatus 11 for accommodating a distillation raw material, and a distillation apparatus for distilling the distillation raw material to generate steam by heating, and the condensing unit 12 is directly connected to the distillation apparatus 11 • Connected to receive steam from the distillation unit 11 and condense the steam using the heat exchange principle to collect the steam to make the steam. For example, a conventional steaming wine manufacturing apparatus 1 is configured to house a liquid containing a wine or a wine cell as a distillation raw material in a distillation apparatus 11 and heat it so that the distillation raw material is subjected to a distillation process to generate steam, and then to utilize condensation. The device 12 cools the steam and collects the barrel to obtain a distilled liquor, for example, rice fermented and distilled to obtain rice wine, and sorghum fermented and distilled to obtain sorghum wine. In addition, if the distilled spirit is subjected to a plurality of distillation procedures, the degree can be increased. However, the distilled spirits distilled from the traditional distilled liquor manufacturing equipment still cannot satisfy the consumers with the alcoholicity, purity and fragrance of the wine. This is because the traditional distilled liquor manufacturing equipment can only carry out the wine cellar. Repetitive distillation, designed solely for the purpose of distillation, the evaporation mode of the wine is simply changed by the material crops contained in the wine cellar. Therefore, the traditional distilled liquor manufacturing equipment can only be distilled and cannot be changed or enhanced. The aroma of distilled spirits does not give the function of aroma extraction. In addition, when using sputum as a raw material for wine making, such as cooking, pre-gelatinization, fermentation, distillation, etc., the raw material characteristics of the flavor component are easily lost or changed during processing, so that the finished product cannot highlight the unique aroma of the cereal wine. What's more, when using wine ingredients such as sweet potato, the sweetness of the sweet potato itself can be less than that of 6 M342367, so the finished product can not highlight the unique aroma. In addition, the traditional re-manufacturing wine mainly adopts the soaking method or directly adds the aroma substance (such as thyme plant) to the base wine and simultaneously discharges it in the distillation device, so that the liquid is liable to be dissolved in color, bitterness, impurities, etc., resulting in the quality of the wine. The cost of variation or subsequent processing increases, and more aroma must be added to increase the aroma content of the finished product. How to develop θ, which can improve the above-mentioned conventional technology, the succulent succulent succulent succulent manufacturing equipment is a problem that is urgently needed by the relevant technical field. [New content] The main purpose of this case is to provide a kind of material that is placed in a sputum device, in which the fragrant incense is about to have aroma;: Distillation 2 mixes the aroma with the wine steam in the steaming difficulty, the handle is widened and reduced by 0. The equipment can be smashed; the sputum phase #忽,茶", string 9 function of distilled liquor manufacturing: the quality of the wine, and can be steamed while heating and cooking the gelatinized grain preparation costs and save energy. The original purpose of the case is to provide - a kind of scented function: color:: steaming "Chengzhong in the fragrant action, improve the characteristics of steamed wine, change the quality of distilled wine. X 丹衣酒,,酒制:=本含==, for-, (4) raw materials __山, M342367 '香香设备, connected to the distillation device, and has at least one carrier plate, wherein the carrier plate carries the fragrant material So that when the mixed steam passes through the fragrant substance, the specific aroma component of the fragrant substance is extracted; and the condensing device is connected to the fragrant device for receiving the steam after the fragrant treatment of the fragrant device, and condensing the steam Collect the liquor. In order to achieve the above object, another broad aspect of the present invention provides a distillation wine manufacturing apparatus comprising at least a distillation apparatus for accommodating a distillation raw material and distilling the distillation raw material to produce at least alcohol and water. a mixed steam; a stringing device disposed in the distillation apparatus and having at least one carrier, wherein the carrier carries a string of materials to extract a particular flavor component of the stringer when the mixed vapor passes through the stringer; The condensing device is in communication with the distillation device for receiving the steam after the string incense treatment by the stringer device and condensing the steam to collect the liquor. In order to achieve the above object, a more general embodiment of the present invention provides a distillation wine manufacturing apparatus comprising at least a distillation apparatus for accommodating a distillation raw material and distilling the distillation raw material to produce at least alcohol and water. a mixed steam; a string incense device, in communication with the distillation device, and having at least one carrier plate, wherein the carrier plate carries a string of fragrant substances to extract a specific aroma component of the string fragrant substance when the mixed steam passes through the scented substance And the scenting device drains the condensed liquor to the steaming-distilling device; and the condensing device is connected to the scenting device for receiving the steam after the scenting treatment of the scenting device, and condensing the steam to collect the liquor. [Embodiment] Some exemplary embodiments embodying the features and advantages of the present invention will be described in detail in the following description. It should be understood that the present invention can have various 8 M342367 variations in different aspects without departing from the scope of the present invention. The illustrations and illustrations are intended to be illustrative in nature and are not intended to limit the present invention. Please refer to the second figure, which is a schematic diagram of the structure of the distilled liquor manufacturing equipment with the stringer function of the preferred embodiment of the present invention. As shown in the second figure, the distilled spirits manufacturing apparatus 2 of the present invention has a distillation apparatus 21, a condensing unit 22, and a fragrant apparatus 23, wherein the distillation apparatus 21 is for accommodating the distillation raw material and is heated by the The distillation raw material is distilled to produce a mixed vapor containing at least alcohol and water; the string incense device 23 is in communication with the distillation device 21, and has a carrier plate 231, wherein the carrier plate 231 can carry the stringant substance 3, thereby The steam in the distillation unit 21 can pass through the stringer substance 3 to extract a special aroma component of the stringer substance 3, to enhance or enhance the flavor of the liquor; and the condensation device 22 is connected to the stringer device 23 for receiving the string The incense device 23 scented the treated steam and condenses the steam to collect the liquor. In this embodiment, the fragrant incense is placed on a distillation raw material, such as a wine cellar, and the aroma and the wine vapor are mixed in the distilled spirit. In this embodiment, the distillation apparatus 21 has a heat source (not shown) such as a steam source, a fire source or a heater to heat the distillation raw material accommodated in the internal space of the distillation apparatus 21, and to generate alcohol after heating for a while. Mixed steam with water. Further, the distillation apparatus 21 has an opening and a lid (not shown) for allowing the distillation raw material to be placed in the internal space of the distillation apparatus 21. In some embodiments, the distillation raw material may be a wine cellar prepared by processing a raw material such as cereals, rhizomes, vanilla plants, fruits, etc., by, for example, fermentation. The stringer device 23 is fixedly or detachably connected to the distillation device 21. In addition, the carrier 231 of the scenting device 23 may be, for example, but not limited to, a mesh carrier for carrying the fragrant material 3, and the mixture of alcohol and water produced by the distillation device 21 is gradually passed through the fragrant incense. In the case of the scented substance 3 in the device 23, the alcohol-soluble or water-soluble aromatic components in the scented substance 3 are separately taken out and mixed into the liquor to increase or enhance the special aroma of the liquor. In this embodiment, the scented substance 3 can be arbitrarily changed depending on the product or the process, so that the variability of the product can be increased. For example, the fragrant substance 3 may include, for example, roasted or dried sweet potato, rosemary, fragrant grass, fruit, and the like. Further, the pore size of the carrier plate 231 of the scenting device 23 can be arbitrarily changed depending on the particle size of the scented scented material 3, so as not to allow the scented scented material 3 to be worn down. The condensing device 22 is fixedly or detachably connected to the scenting device 23 for heat exchange of the scented mixed steam through the condensed water between the water inlet and the water outlet for collecting the liquor And after the processing procedure, the finished product of distilled liquor is prepared. Please refer to the third figure, which is a schematic diagram of the structure of the distilled liquor manufacturing equipment with the string incense function according to another preferred embodiment of the present invention. As shown in the third figure, the distilled spirits manufacturing apparatus 2 of the present invention has a distillation apparatus 21, a condensing unit 22, and a scenting apparatus 23, wherein the distillation apparatus 21 is for accommodating distillation raw materials and utilizing heating. The steaming raw material is steamed to produce a mixed vapor containing at least alcohol and water; the fragrant scenting device 23 is disposed in the inner space of the distillation device 21, and is held between the distillation raw material and the steam outlet, and the scenting device 23 With a carrier plate 231, the carrier plate 231 can carry the stringer substance 3, whereby the steam from the distillation device 21 can pass through the stringer substance 3 to extract the special flavor component of the stringer substance 3, and strengthen or enhance the wine. The scent of the liquid; and the condensing device 22 is in communication with the distillation unit 21 for receiving the scented steam after passing through the scenting device 23, and the steam collects the liquor. Since the functions of the distillation device 21, the condensing device 22, and the scenting device 23 are similar to those of the embodiment shown in the second embodiment, they will not be described again. M342367 In some embodiments, the distilled spirits manufacturing apparatus 2 of the present invention has a horizontal type as well as the upright type shown in the second and third figures. Please refer to the fourth figure, which is a schematic diagram of the structure of the distilled liquor manufacturing equipment with the string fragrant function according to another preferred embodiment of the present invention. As shown in the fourth figure, the distilled spirits manufacturing apparatus 2 of the present invention has a distillation apparatus 21, a condensing unit 22, and a fragrant apparatus 23, wherein the distillation apparatus 21 is for accommodating the distillation raw material and is heated by the The distillation raw material is distilled to produce a mixed vapor containing at least alcohol and water; the string incense device 23 is in communication with the distillation device 21, and has a carrier plate 231, wherein the carrier plate 231 can carry the stringant substance 3, thereby The steam in the distillation unit 21 can pass through the fragrant substance 3 to extract a special aroma component of the scented substance 3, to enhance or enhance the scent of the liquor, and further the scenting device 23 can selectively condense the at least partially condensed liquor The distillation device 22 is connected to the distillation device 21; and the condensing device 22 is in communication with the scenting device 23 for receiving the scented steam after passing through the scenting device 23 and condensing the steam to collect the liquor. In this embodiment, the distillation device 21 has a first port 211 and a second port 212, wherein the first port 211 is disposed substantially above the distillation device 21 and utilizes the first communication line 24 is in communication with the second port 233 of the incense device 23. The second port 212 of the distillation device 21 is disposed at a position substantially lower than the side of the distillation device 21, and communicates with the first port 232 of the scented device 23 via a second communication line 25, wherein The first port 232 and the second port 233 of the stringer device 23 are disposed substantially at a position below the carrier plate 231 in the stringer device 23, and the first port 232 is relatively lower than the second port 233. Thereby, the scented condensed liquor can be drained to the inner space of the distillation device 21 via the first port 232 and the second communication line 24 by means of the scenting device 23, whereby the raw material can be distilled The quality of the finished steamed 11 M342367 distillery is enhanced by the mixing and heating control. Since the functions of the distillation unit 21, the condensing unit 22, and the stringer unit 23 are substantially similar to those of the embodiment shown in the second embodiment, they will not be described again. Fig. 5 is a flow chart showing the steps for producing distilled spirits using the distiller's liquor-making apparatus of the preferred embodiment of the present invention. As shown in the second and fifth figures, in the production of distilled spirits, first, as shown in step S11, raw materials such as alfalfa, rhizome, and fruits are subjected to, for example, pretreatment such as cooking, saccharification, fermentation, and pressing. After the step, a distillation raw material such as a wine cellar is prepared. Then, as shown in step S12, the distilled spirits manufacturing apparatus 2 of the present invention has been subjected to distillation, scent and condensation treatment. In this step, a distillation raw material such as a wine cell is first placed in a distillation apparatus 21 and heated by a heat source such as steam, direct fire or a heater to, for example, about 90 °C. After a period of time (depending on the size of the evaporation tank and the heating rate), the mixed vapor of alcohol and water generated in the steaming device 21 gradually passes through the scented substance 3 in the scenting device 23, and the scent is fragrant. The alcohol-soluble or water-soluble aromatic components in the substance 3 are taken out separately and mixed into the mixed steam. Thereafter, the condensing device 22 receives the steam that has been subjected to the incense treatment by the incense device 23, and condenses the steam to collect the liquor. Finally, as shown in step S13, the collected liquor is subjected to a post-treatment step, such as a blending step, to produce a finished distillery. In some embodiments, after the end of the scented scent distillation, the scented substance 3 in the scenting device 23 is the same as the distillation raw material in the distillation apparatus 21, for example, the same as the raw material used in the wine cellar, since the fragrant fragrant substance 3 is in the string In the process of fragrant distillation, the process of pre-gelatinization has been completed, so that it can be directly used in the saccharification and fermentation process of step S11 to produce a wine cellar, which can save energy. For example, when the mash is used as the raw material of the distilled liquor, the raw material of the cereal wine must be subjected to the pre-gelatinization process of cooking before the fermentation, and if the fragrant substance 3 used in the fragrant scenting device 23 is made of the same raw material, This equipment can be distilled while cooking with the raw materials, saving energy by 12 M342367. In addition, when, for example, cereals are used as raw materials for steaming wine, such as cooking, pre-gelatinization, fermentation, distillation, etc., the raw material characteristic aroma substances are easily lost or transformed during processing, so that the finished product cannot highlight the unique characteristics of the wines. aroma. The equipment of this case can carry out distillation and raw material cooking at the same time. Distillate can absorb the unique aroma of raw materials, highlight the unique aroma of the wines and improve the quality of the finished products. In some embodiments, when using, for example, fruit as a raw material for distilled spirits, some fruits such as citrus, pineapple, and wendan are mainly concentrated in the peel, but these peels often have a bitter taste and are mostly alcohol or ester soluble, and Not suitable for fermentation or dipping together. If the distilled spirits manufacturing equipment of the present invention is used for distillation, the special aroma components of the fragrant substances are extracted by the steam in the distillation process, which not only can improve the extraction rate of the aroma, reduce the color and impurities, and contribute to Improve the smell or lack of flavor of fruit distilled liquor and increase product characteristics. In addition, the traditional re-manufacturing wine mainly adopts the soaking method or directly extracts the aroma substances (such as vanilla plants) into the base wine and simultaneously distills, and the liquor is liable to be dissolved in color, bitterness, impurities, etc., resulting in quality variation or subsequent processing cost increase, and must be Add more scented shells to improve the aroma content of the finished product. In this case, the steaming wine manufacturing mouth with the fragrant scent function can also avoid these problems when it is used for treatment, and helps to stabilize the product quality and reduce the production cost. ' • ★ In summary, the distilled liquor manufacturing equipment with the fragrant function of this case can give the example - such as the aroma of the material of the autumn dog dog, the quality of the cereal distilled liquor, and can be heated while steaming Cooking and gelatinizing raw materials, reducing equipment costs and saving energy. In addition, in this case, the distiller's function of the distilled liquor manufacturing equipment can be used in the treatment of distilling in the private phase to enhance the fragrant action of the distilled liquor or the re-manufactured wine. This case has been modified by people who are familiar with this technology. However, 13 M342367 does not deviate from the scope of the patent application.
14 M342367 【圖式簡單說明】 第一圖：其係為傳統蒸餾酒製造設備架構示意圖。 第二圖：其係為本案較佳實施例之具串香功能之蒸餾酒製造設 備之架構示意圖。 第三圖：其係為本案另一種較佳實施例之具串香功能之蒸餾酒 製造設備之架構示意圖。 第四圖：其係為本案另一較佳實施例之具串香功能之蒸餾酒製 造設備之架構示意圖。 _第五圖··其係顯示使用本案較佳實施例之具串香功能之蒸餾酒 製造設備來製造蒸餾酒之流程步驟圖。 【主要元件符號說明】 1 ··蒸餾酒製造設備 11 :蒸餾裝置 12 :冷凝裝置 2:具串香功能之蒸餾酒製造設備 參21 :蒸餾裝置 22 :冷凝裝置 23:串香裝置 24:第一連通管路 25 :第二連通管路 211 :第一通口 212 :第二通口 231 :載板 ’232 :第一通口 233 ··第二通口 3 :串香物質 S11~S13 :使用本案具串香功能之蒸餾酒製造設備來製造蒸餾 酒之流程步驟 1514 M342367 [Simple description of the diagram] The first picture: it is a schematic diagram of the structure of the traditional distilled liquor manufacturing equipment. Fig. 2 is a schematic view showing the structure of a distilled spirits manufacturing apparatus having a string-like function in the preferred embodiment of the present invention. Fig. 3 is a schematic view showing the structure of a distilled liquor manufacturing apparatus having a string-like function according to another preferred embodiment of the present invention. Figure 4 is a schematic view showing the structure of a distilled spirits manufacturing apparatus having a string-like function according to another preferred embodiment of the present invention. Fig. 5 is a flow chart showing the process of producing distilled spirits using the distilled spirits manufacturing apparatus of the preferred embodiment of the present invention. [Explanation of main component symbols] 1 · Distilled spirit manufacturing equipment 11 : Distillation apparatus 12 : Condensing apparatus 2 : Distilled spirits manufacturing apparatus with astringent function Reference 21 : Distillation apparatus 22 : Condensation apparatus 23: Series incense apparatus 24: First Connecting line 25: second connecting line 211: first port 212: second port 231: carrier plate '232: first port 233 · · second port 3: stringant substance S11~S13: Step 15 of manufacturing distilled spirits using the distilled spirits manufacturing equipment of the present invention