KR200463934Y1 - Rice wine pressing machine - Google Patents

Rice wine pressing machine Download PDF

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Publication number
KR200463934Y1
KR200463934Y1 KR2020110006377U KR20110006377U KR200463934Y1 KR 200463934 Y1 KR200463934 Y1 KR 200463934Y1 KR 2020110006377 U KR2020110006377 U KR 2020110006377U KR 20110006377 U KR20110006377 U KR 20110006377U KR 200463934 Y1 KR200463934 Y1 KR 200463934Y1
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KR
South Korea
Prior art keywords
heating
makgeolli
maker
water
heat transfer
Prior art date
Application number
KR2020110006377U
Other languages
Korean (ko)
Inventor
김창일
Original Assignee
김창일
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Publication date
Application filed by 김창일 filed Critical 김창일
Priority to KR2020110006377U priority Critical patent/KR200463934Y1/en
Application granted granted Critical
Publication of KR200463934Y1 publication Critical patent/KR200463934Y1/en

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2405—Warming devices for warming food contained in vessels immersed in a water bath, e.g. chafers or steam tables
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J41/00—Thermally-insulated vessels, e.g. flasks, jugs, jars
    • A47J41/0038—Thermally-insulated vessels, e.g. flasks, jugs, jars comprising additional heating or cooling means, i.e. use of thermal energy in addition to stored material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J2202/00—Devices having temperature indicating means

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  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Cookers (AREA)

Abstract

The present invention relates to a makgeolli maker, this invention is configured to heat the makgeolli manufacturing materials that are put into the bath water bath, accordingly, to maintain the temperature according to the fermentation during makgeolli manufacturing, as well as the occurrence of complaints due to smell It does not occur.

Description

Rice wine making machine {Rice wine pressing machine}

The present invention relates to an apparatus for manufacturing makgeolli, and more particularly, to a makgeolli maker for controlling the temperature of the fermentation heat generated during brewing makgeolli.

In general, makgeolli is manufactured by fermenting grains for a long time, and when makgeolli is fermented for a certain time, it is necessary to maintain the temperature according to the fermentation so that it can be made delicious and ideal.

However, conventional makgeolli manufacturing apparatus has a disadvantage in that it is not possible to properly control the temperature appropriate for each process in each process of fermentation, especially in recent years due to the development of community culture (eg apartment living culture) I often got complaints about making makgeolli because of the smell.

Accordingly, the present invention is to improve the conventional problems as described above, the purpose of providing a makgeolli maker to maintain the temperature according to the fermentation during manufacture of makgeolli, as well as to prevent the occurrence of civil complaints due to odor. It is.

The present invention makgeolli maker for achieving the above object, the body forming the operation panel; A water bath container positioned at an upper end of the main body, into which a material for brewing is introduced, and forming a heating space in which a heat transfer fluid is filled by a double partition wall so that a hot water heating is performed on the material; A heating unit for heating the heat transfer fluid formed in the heating space and filled in the heating space such that the material introduced into the hot water container is heated in the hot water bath; A cooling unit formed on an outer lower surface of the bath container and cooling the fermentation heat of the materials when the bath is heated in contact with the bath container; An air supplier connected to the heating space by an injection pipe and supplying air of a constant pressure for forcibly circulating a heat transfer fluid heated by the heating unit; And a control unit controlling the heating unit, the cooling unit, and the air supply according to a set program. It will include.

In addition, the bath container is formed with a water level meter for detecting the water level in the bath container and outputs it to the controller.

In addition, in the heating space is configured a temperature sensor for sensing the temperature in the heating space and outputs it to the controller.

In addition, the main body from the bath container further includes a discharge part for forming a first valve to discharge the makgeolli to the outside when the fermentation heat generated from the bath water heating for the material in the bath container is manufactured.

The heating space may further include a drain portion in which a second valve is formed to discharge the heat transfer fluid or the filled heat transfer fluid to the outside.

In addition, the first and second valves are solenoid valves controlled manually or by the controller.

In addition, the heat transfer fluid is a mixture of water or an antifreeze such as ethylene glycol in water.

In addition, the operation panel is composed of a plurality of conventional button unit for setting the manufacturing conditions for the makgeolli, and a display unit for displaying the time and temperature of the bath heating according to the manufacturing conditions set by the button unit, respectively .

In this way, the present invention is configured to heat the makgeolli manufacturing materials that are put into the water bath container bath heating, thereby maintaining the temperature according to the fermentation during manufacturing makgeolli, as well as the effect of preventing the occurrence of civil complaints due to smell You can expect it.

1 is a perspective view showing the structure of the makgeolli maker as an embodiment of the present invention.
Figure 2 is a schematic cross-sectional view showing the structure of the makgeolli maker as an embodiment of the present invention.
Figure 3 is a schematic plan view showing the structure of the rice wine maker as an embodiment of the present invention.
4 is an electronic block diagram of a rice wine making machine according to an embodiment of the present invention.

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

1 is a perspective view showing the structure of the makgeolli maker as an embodiment of the present invention, Figure 2 is a schematic cross-sectional view showing the structure of the makgeolli maker as an embodiment of the present invention, Figure 3 is a structure of the makgeolli maker as an embodiment of the present invention 4 is a schematic plan view showing an electronic block diagram of a rice wine making machine according to an embodiment of the present invention.

Makgeolli maker according to an embodiment of the present invention is typically manufactured by drying the grain (for example, glutinous rice, non-rice, barley, wheat flour, etc.) for a certain time and then fermenting it at a constant temperature by rotting the malt and water. Since the description of the fermentation process of the grain corresponds to the known art, a detailed description thereof will be omitted.

1 to 4, the makgeolli maker according to the embodiment of the present invention, the main body 10, the bath container 20, the heating unit 30, the cooling unit 40, the air supply unit 50, And a control unit 60.

The main body 10 is composed of a control panel 11 on the front surface, the operation panel 11 is a plurality of conventional button portion (11a) for setting the manufacturing conditions for manufacturing makgeolli, and the button portion ( The display parts 11b and 11c which respectively display the time according to the manufacturing conditions set by 11a), and the temperature of hot water heating are comprised.

The bath container 20 is formed at the top of the main body 10, has a space in which the material for brewing is put, the outer wall is a double partition wall (a1) (a2) so that the hot water heating for the material is made By the heating space (A) is formed to fill the heat transfer fluid.

At this time, the water bath container 20 is formed of a water level gauge 21 for detecting the water level in the water bath container 20 and outputs it to the control unit 60, as well as the heating space in the heating space (A) A temperature sensor 22 for sensing the temperature in (A) and outputting the same to the control unit 60 is configured, and in particular, the body 10 from the bath vessel 20 to the material in the bath vessel 20. When the makgeolli is produced by the fermentation heat generated from the heavy water bath heating, the discharge part 23 having the first valve 23a is formed to be discharged to the outside.

The heat transfer fluid filled with the heating space A is a mixture of water or an antifreeze such as ethylene glycol in water, which is filled through the drain portion 24 that forms the first valve 24a or to the outside. To be discharged.

Here, the first and second valves 23a and 24a may be configured as a solenoid valve controlled manually or by the controller 60.

The heating part 30 is formed in the heating space A, and is configured to heat the heat transfer fluid filled in the heating space A to heat the material introduced into the bath vessel 20.

The cooling unit 40 is formed on the outer lower surface of the bath vessel 20, and is configured to cool the fermentation heat of the materials in contact with the bath vessel 20 when heating the bath of the materials in the bath vessel 20. The cooling operation is controlled by the controller 60.

The air supplier 50 is connected to the heating space (A) through the injection pipe 51, it is configured to supply air of a constant pressure for forcibly circulating the heat transfer fluid heated by the heating unit 30 do.

That is, supplying air of a constant pressure from the air supply 50, the heat transfer fluid flows and is heated by the heating unit 30 so that the steam heat is evenly distributed along the circumferential surface of the bath water container 20 To make it possible.

The control unit 60 controls the heating unit 30, the cooling unit 40, and the air supply unit 50 according to a set program, and the program controls the temperature and cooling of the bath heating through the operation panel 11. Temperature, and the time for making rice wine.

That is, the makgeolli maker according to an embodiment of the present invention, as shown in Figures 1 to 4 attached, first put the ingredients for brewing in the bath 20, while forming a double wall of the bath 20 The heat transfer fluid is filled in the heating space A provided between the partition walls a1 and a2.

Next, using the plurality of button portions 11a formed on the operation panel 11 of the main body 10, the conditions for manufacturing makgeolli, that is, the hot water heating temperature, as well as the cooling temperature and time are set.

Then, the input signal is input to the control unit 60, and accordingly the control unit 60 is to run the program of makgeolli manufacture according to the input signal.

That is, the controller 60 first operates the heating unit 30 formed in the heating space A according to a set program, and is connected to the heating space A via an injection pipe 51. Operate (50).

Then, according to the heating operation of the heating unit 30, the heat transfer fluid in the heating space (A) is a temperature rise to a predetermined temperature, wherein the heat transfer fluid is a constant pressure air supplied from the air supply (50) As it flows in the heating space (A), the temperature of the outer wall of the bath vessel 20 is made accordingly.

Therefore, when the temperature rise of the outer wall of the bath container 20 is made as described above, the ingredients for brewing in the bath container 20 are heated in the bath, and thus the fermentation of the materials can proceed. Will be.

Here, the temperature in the heating space (A) according to the heating of the heating unit 30 is detected by the temperature sensor 22 and then output to the control unit 60, accordingly, the control unit 60 is the heating space By displaying the temperature of (A) through the display portion (11b) provided in the operation panel 11, the operator can easily check the heating temperature in the heating space (A).

At this time, in a state in which the bath heating is performed on the materials from the temperature rise in the heating space A, the controller 60 checks the temperature detected by the temperature sensor 22, and the heating temperature according to the bath heating. When the temperature exceeds the reference temperature is turned on the cooling unit 40, accordingly, the cooling unit 40 abuts on the outer lower surface of the bath container 20 according to the heating of the water bath of the material in the bath container 20 The fermentation heat is cooled to maintain the reference temperature.

On the other hand, when the makgeolli manufacturing is completed according to the time set from the heated bath as described above, the worker or the controller 60 is the first of the discharge unit 23 connected to the main body 10 from the heated container 20 The barb 23a is opened, and accordingly, the makgeolli which fermentation proceeds from the bath heating can be discharged to the outside through the discharge part 23.

In addition, since the heating space A is connected to the drain 24 having the second valve 24a, when the operator or the controller 60 opens the second valve 24a, the heating space A The heat transfer fluid filled in (A) can also be discharged to the outside, and accordingly, the finishing process (cleaning) can be performed in the bath container 20.

Hereinafter, the present invention is not limited to the above-described specific preferred embodiment, and any person having ordinary skill in the art to which the present invention pertains without departing from the gist of the present invention claimed in the claims may make various modifications. Of course, such changes are within the scope of the claims.

10; Main body 11; Control panel
20; Bath container 21; water gauge
22; Temperature sensor 23; The discharge portion
23a; First valve 24; Drain
24a; Second valve 30; Heating section
40; A cooling unit 50; Air supply
51; Injection pipe 60; The control unit
a1, a2; Double bulkhead A; Heating space

Claims (7)

A main body forming an operation panel;
A water bath container positioned at an upper end of the main body, into which a material for brewing is introduced, and forming a heating space in which a heat transfer fluid is filled by a double partition wall so that a hot water heating is performed on the material;
A heating unit for heating the heat transfer fluid formed in the heating space and filled in the heating space such that the material introduced into the hot water container is heated in the hot water bath;
A cooling unit formed on an outer lower surface of the bath container and cooling the fermentation heat of the materials when the bath is heated in contact with the bath container;
An air supplier connected to the heating space by an injection pipe and supplying air of a constant pressure for forcibly circulating a heat transfer fluid heated by the heating unit; And,
A control unit controlling the heating unit, the cooling unit, and the air supply according to a set program; Makgeolli maker characterized in that it comprises a. According to claim 1, wherein the water bath container Makgeolli maker characterized in that for forming a water level meter for detecting the water level in the water bath container and outputs it to the controller. The makgeolli maker according to claim 1, wherein the heating sensor detects a temperature in the heating space and outputs the temperature sensor to the controller. According to claim 1, wherein the body from the container to the main body further comprises a discharge portion for forming the first valve to discharge the makgeolli by the fermentation heat generated from the heated water for the material in the water bath container to the outside. Makgeolli maker, characterized in that. The method of claim 1, wherein the heating space is a rice wine maker, characterized in that further comprising a drain formed to form a second valve for discharging the heat transfer fluid inlet or the heat transfer fluid to the outside. 6. The makgeolli maker according to claim 4 or 5, wherein the first and second valves comprise a solenoid valve controlled manually or by the controller. The method of claim 1, wherein the heat transfer fluid is a rice wine maker, characterized in that the water or an antifreeze such as ethylene glycol is formed by mixing with water.
KR2020110006377U 2011-07-13 2011-07-13 Rice wine pressing machine KR200463934Y1 (en)

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KR2020110006377U KR200463934Y1 (en) 2011-07-13 2011-07-13 Rice wine pressing machine

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150091955A (en) * 2014-02-04 2015-08-12 주식회사 태양 Brewing device for alcoholic beverage
KR101814924B1 (en) * 2016-07-07 2018-01-08 송우종 Natural vinegar maker using grain makkolli and origin vinegar and manufacturing method
WO2018160822A1 (en) * 2017-03-02 2018-09-07 The Coca-Cola Company Dispensing systems for naturally carbonated soft drinks
WO2024043409A1 (en) * 2022-08-25 2024-02-29 주식회사 으뜸한방울 Fermentation device for manufacturing vinegar

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101033113B1 (en) 2011-01-10 2011-05-11 (주)한동알앤씨 Portable raw rice wine brewer

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101033113B1 (en) 2011-01-10 2011-05-11 (주)한동알앤씨 Portable raw rice wine brewer

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150091955A (en) * 2014-02-04 2015-08-12 주식회사 태양 Brewing device for alcoholic beverage
KR102111172B1 (en) * 2014-02-04 2020-05-14 주식회사 태양 Brewing device for alcoholic beverage
KR101814924B1 (en) * 2016-07-07 2018-01-08 송우종 Natural vinegar maker using grain makkolli and origin vinegar and manufacturing method
WO2018160822A1 (en) * 2017-03-02 2018-09-07 The Coca-Cola Company Dispensing systems for naturally carbonated soft drinks
WO2024043409A1 (en) * 2022-08-25 2024-02-29 주식회사 으뜸한방울 Fermentation device for manufacturing vinegar

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