[DESCRIPTION] [Invention Title]

HOME-BREWED LIQUOR MANUFACTURING APPARATUS [Technical Field] The present invention relates to a liquor manufacturing apparatus for home use, and more particularly, to such a liquor manufacturing apparatus for home use, which enables anyone to easily make desired liquor even in general homes using grains, fruits or other plant materials.

[Background Art] In general, liquor is prepared by fermenting main materials, such as grains, fruits or other plant materials, for a long time. In order to make tasty and ideal home-brewed liquor, the heating temperature of the main material should be suitably controlled.

Korean traditional liquors are represented by an unrefined rice wine (Takju), a refined rice wine (Yakju) and a distilled liquor (Soju), and of them, the unrefined rice wine has the longest history in terms of the preparation method. The refined rice wine is prepared by removing dreg from the unrefined rice wine, and the distilled liquor is prepared by distilling the refined rice wine.

To understand the characteristics of a liquor manufacturing apparatus for home use, the preparation of the refined rice wine (alcohol concentration of less than

13% as stipulated in the liquor tax law) as a representative Korean traditional liquor, and the preparation of the distilled liquor obtained by distilling the refined rice wine, will now be described by way of examples.

1) Preparations and procedures before brewing and fermentation (1) Nuruk

'Nuruk' can be prepared using a method handed down in order to make unique liquor in each home or is commercially available in the market. Nuruk contains grain enzymes, and other various enzymes, such as amylase (enzyme degrading starch to make saccharides) and protease, which are created due to the propagation of fungi, such as Rhizopus, Aspergillus, absidia, and Mucor sγ., existing in the air as well as yeasts and bacteria. In addition, it contains a large amount of yeast called Saccharomyces coreanus, which degrades saccharides to make alcohol. (2) Koji

To prepare 'Koji', rice is washed clean and soaked in water for 2-3 hours. The soaked rice is completely dried, and then steamed to make hard-steamed rice. The steamed rice is cooled to a temperature of about 38 ^° C, placed in a sterilized chamber and seeded with 0.2% of fungus Aspergillus kawachii. After the seeding, the steamed rice is wrapped with a sterilized wrapping cloth and cultured while the chamber temperature is maintained at 28-30 ^° C . After 10-14 hours of the culture, the spores of the fungus start to germinate, and the rice temperature is elevated to 34-36 ^° C . At this time, the wrapping cloth is spread and the inside and outside of the rice is uniformly mixed. Then, the rice is cultured in the chamber for 3-5 hours, and such operations are repeated 3-4 times, thereby preparing rice koji. Aspergillus kawachii should be cultured during a period of time selected based on the brewing schedule, because it can otherwise be aged to result in aged Koji having a reduced saccharifying power, leading to a failure in the preparation of liquor.

(3) Powdered Nuruk (modified Nuruk or bio Nuruk)

Modified Nuruk is prepared by steaming and sterilizing wheat bran as a main material or applying an aqueous HCl solution to wheat bran to sterilize the wheat bran and adjust the pH to 3.2-3.5 so as to inhibit the propagation of various bacteria, inoculating the sterilized wheat bran with Aspergillus shirousamii having a high acid resistance and a high saccharifying power, and culturing the inoculated wheat bran. The modified Nuruk is commercially available in the market. Also, the modified Nuruk is obtained by separating a fungus, having the highest acid resistance and saccharifying power, among fungi contained in Nuruk, and culturing the separated fungus in a large amount using a scientific technique. The quality standards of commercial modified Nuruk are as follows: saccharifying power (SP): higher than 600; acid resistance: higher than 300; and ratio of use: less than 5% based on grain.

(4) Yeast As yeast, natural yeast Saccharomyces coreanus is commercially available, which is obtained by separating the yeast from Nuruk or the like and culturing the separated yeast in large amount using a scientific technique.

(5) Preparation of a starter

Methods for preparing a starter are broadly divided into four types: (i) a method of using Nuruk, modified Nuruk and yeast; (ii) a method of using Nuruk,

Koji and yeast; (iii) a method of using Koji and yeast; and (iv) a method of using

Nuruk, Koji, modified Nuruk and yeast. The method for preparing a starter is determined depending on the taste of refined rice wine, and when the method (i) is

used to prepare starter, Koji does not need to be prepared. Of the four starter preparation methods, the method of preparing starter by using Nuruk, modified Nuruk and yeast is most frequently used in the preparation of a refined rice wine and will now be described by way of examples. First, when the amount of rice to be used in the preparation of refined rice wine is 10 kg, hard-steamed rice is prepared using 800 g of rice in the same manner as in the preparation of Koji, and then cooled to about 38 ^° C . Meanwhile, a suitable bottle-type container, the mouth of which can be easily sealed (because alcoholic fermentation is anaerobic fermentation), is sterilized by washing with 80% ethanol, and then used as a container for preparing a starter. Then, 1,200 ml of boiled and cooled water is placed in the container, and 800 g of hard-steamed rice, 120 g of Nuruk, 20 g of modified Nuruk and 8 g of yeast are added thereto and are well sealed with shaking. The contents in the container are cultured at 23-25 ^° C for 3-5 days. During the culture period, the container is shaken one or two times a day. The upper portion of the container should be equipped with an air lock, such that carbonic acid gas generated during the culture can be discharged through the air lock, but air cannot enter the container through the air lock. Alternatively, a small hole is formed through the cap, and one like a slender bamboo tube is inserted into the hole. Preparing starter before brewing is carried out in order to previously activate yeast, such that the steamed rice-saccharification rate of the fungi of Nuruk and modified Nuruk, added during brewing, is similar to the rate at which yeast produces alcohols from saccharides. Adding a given amount of Nuruk and modified Nuruk during the preparation of starter is performed in order to supply saccharides

required for the activation of yeast. When the degree of saccharification is increased to 40% or more due to the unbalance between saccharification rate and alcohol production rate, yeast will die, so that alcohol will not be fermented, and the contents of saccharides and acids will be increased. 2) Brewing and fermentation

Depending on preparation methods for home-brewed liquor, various brewing ratios may be used. For example, based on raw material rice, 150-180 % of water, 2-5% of starter, less than 40% of Koji, less than 20% of Nuruk and less than 5% of modified Nuruk are used. Also, Koji, Nuruk and modified Nuruk may be mixed at a suitable ratio for use. The use of a mixture of Nuruk and modified Nuruk as in case of the preparation of starter will now be illustrated.

First, 9.2 kg of rice remaining after use for the preparation of a starter is washed clean and soaked in water for 2-3 hours. Then, the soaked rice is completely dried for 1-2 hours, steamed in a steamer to make hard-steamed rice, which is then cooled to 25-28 "C . The rice steaming should be sufficiently performed, because, when completely steamed rice is used, saccarification and fermentation occur at similar rates. Then, 14,000 ml of water, which has been boiled and cooled to 25-28 "C, is placed in a fermenter, and the whole amount of starter, 180 g of modified Nuruk and 880 g of Nuruk are placed in the fermenter and sufficiently stirred. Then, the contents in the fermenter are fermented for about 5-7 days to make an alcoholic mash having an alcohol concentration of about 16%. During the fermentation period, the contents in the fermenter should be shaken 1-2 times a day and maintained at a temperature between 22 ^° C and 28 ^° C . Preferably,

the pH of the mash is 3.2 immediately after brewing, is increased slowly along with the progression of fermentation and reaches about 4.3 after 80 hours. When the pH of the mash, measured immediately after brewing, is high, the pH of the mash is preferably lowered by the addition of lactic acid or citric acid, such that abnormal fermentation by various bacteria can be prevented.

3) Filtration and finishing

When the alcohol concentration of the mash is about 16%, the mash is placed in a bag made of, for example, cotton cloth or hemp cloth, and the bag is placed on 2- 3 sticks laid across a container such as a scooped wooden dish, and then filtered by pressing it with hand, thus preparing refined rice wine. When the mash is finished into refined rice wine without being prepared into distilled liquor (Soju), water is added to the mash before filtration to adjust the mash to the desired alcohol concentration. Although refined rice wine should have an alcohol concentration of less than 13% as stipulated in the liquor tax law, home-brewed liquor is not regulated by the liquor tax law and may have alcohol concentration determined depending on the individual taste.

4) Preparation of distilled liquor (Soju)

Refined rice wine is placed in a distiller equipped with a cooling tube, and is heated while introducing water into the cooling tube or allowing water to flow through the cooling tube, so that alcohol having a low boiling point of about 78.5 ^° C evaporates first. It is to be understood that a given amount of water also evaporates together with alcohol due to the azeotropic phenomenon. On the basis of experience or measured alcohol concentration, the refined rice wine is heated and

distilled to make liquor having an alcohol concentration of 35-45 depending on the individual taste. A given amount of liquor distilled in the initial stage of distillation is discarded, because it contains large amounts of aldehyde, ester, acetate, etc. In the distillation process, the heating temperature should be suitably controlled such that refined rice wine do not boil over, and the cooling temperature of the cooling tube attached to the distiller should be suitably controlled such that the distilled alcohol does not evaporate into air. Also, a natural food having a favorite color may also be placed in the distiller, such that the distilled liquor has such color. In addition, when the distilled liquor is aged in a storage container for a long period of time, the natural components of the storage tube will come out to provide liquor having unique taste and flavor.

Meanwhile, in the past, liquor was prepared using a unique method in each home. Thus, many kinds of traditional wines having various tastes and flavors and preparation methods thereof have been handed down. However, recently, a significant number of traditional wines and preparations thereof disappeared.

Particularly, in case of traditional wines based on food grains such as rice, there was a time when the preparation of home-brewed liquor was prohibited according to the food policy. Thus, many secrete methods for preparing traditional wines disappeared and foreign liquors, such as diluted soju and beer, produced in an industrial scale, have been mainly consumed.

However, since the cereals policy and the liquor tax policy were changed, the liquor tax law has been revised, and thus the preparation of home-brewed liquor was lawfully permitted. Recently, self-governing communities have provided

various supports in order to produce their special wines.

In addition, government offices, including Rural Development Administration, and Rural Resources Development Institute, have provided various supports and policies, such that the preparation of home-brewed liquors using Korean agricultural products can be activated.

However, even in the time when home-brewed liquor advanced, liquor was prepared depending on a traditional handed-down preparation method without using a scientifically and specifically established theory and mechanical apparatus, and thus the taste and flavor of liquor were not constant. Specifically, there was no apparatus for making home-brewed liquor, which can perform steaming, Nuruk preparation, starter preparation, brewing, fermentation, filtration and distillation in a scientific and constant way. There were merely home kitchen utensils (kettle, steamer, jar, sieve, etc.) and an earthenware distiller for distilling refined rice wine by feeding a fire with firewood. Liquor manufacturing technology is fermentation science. Specifically, liquor is prepared by performing a culture process using enzymes which degrade grain starch to make saccharides, fungi which secrete such enzymes, and yeast which converts saccharides, degraded from starch, or saccharides contained in grains or fruits, to alcohols, and at the same time, converts other components in fruits to substances beneficial for the human body.

Even in the past when home-brewed liquor advanced, microorganisms contributing to saccarification or fermentation could not be distinguished from other bacteria, because there was no scientific degradation ability and equipment for

microorganisms. Also, there was no development of scientific means for preparing liquor, because liquor has been prepared simply through experienced methods without using a scientific method which would assist in the growth of useful microorganisms and kill other bacteria. In addition, there were only general kitchen utensils, including kettles, steamers, jars (earthenware), scooped wooden dishes, bags, sieves, etc., or earthenware distillers for distilling refined rice wine.

Recently, kitchen utensils which can easily prepare liquor, for example, electric stainless rice cookers, stainless steamers, etc., were developed. Also, a stainless distiller was developed (Korean Utility Model Registration No. 384269 (May 4, 2005).

However, such utensils provide only fragmentary functions, and thus it is difficult to effectively prevent contamination with various bacteria and to prepare stable, good-quality liquor by propagating useful fungi and yeasts.

Liquor is prepared by a fermentation process using natural fungi or yeasts, contained in grains, fruits or other plant materials. Alternatively, it is prepared by culturing naturally occurring fungi and yeasts to prepare Nuruk, Koji, modified

Nuruk and starter, and adding the cultured products to grains, root and tuber crops, fruits or other plant materials, followed by fermentation.

For this reason, during the liquor preparation process, contamination with various bacteria other than useful fungi and yeasts can occur, and this contamination with various bacteria can cause decomposition caused by acids and saccharides.

As a result, even in a small-scale brewery, the preparation of liquor should be carried out after the brewery is partitioned into a Nuruk preparation chamber, a

starter preparation chamber, a brewing chamber, a filtration chamber and the like, in order to prepare good-quality liquor.

In particular, the Nuruk preparation chamber and the starter preparation chamber should be sterilized by formalin evaporation, sulfuration, or formalin- sulfur complex sterilization. Also, the brewing chamber should be thoroughly sterilized by cleaning the bottom and the wall with 0.01% KMnO ₄ solution or 0.3- 1.0% H2O2 solution. In this way, contamination with various bacteria during Nuruk preparation, starter preparation, brewing, fermentation and the like should be completely prevented. Also, because alcoholic fermentation is anaerobic fermentation, air should not enter starter and alcoholic mash.

As described above, in the process of making liquor, particularly in general homes, there is much difficulty in preventing contamination with various bacteria and sealing the materials for preparing a liquor. [Disclosure]

[Technical Problem]

Accordingly, the present invention has been made in an effort to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a liquor manufacturing apparatus for home use, which enables anyone to easily make desired liquor even in general homes using grains, fruits or other plant materials.

Another object of the prevent invention is to provide a liquor manufacturing apparatus for home use, which can perform all processes required for liquor

preparation, including steaming, Nuruk preparation, starter preparation, brewing, fermentation, filtration and distillation, and, at the same time, can be easily operated by anyone.

Still another object of the present invention is to provide a liquor manufacturing apparatus for home use, which can easily achieve the prevention of contamination with various bacteria, air blockage and the control of fermentation temperature, which are particularly important in the preparation of liquor.

Yet still another object of the present invention is to provide a liquor manufacturing apparatus for home use, which can perform all processes required for liquor preparation, in a scientific and constant manner, and can prepare homebrewed liquor while stably maintaining liquor quality.

Particularly, an object of the present invention is to provide a liquor manufacturing apparatus for home use, which can produce home-brewed liquor having constant quality, when the same method is used, but can produce home- brewed liquor having unique quality depending on the quality of Nuruk, Koji, modified Nuruk, grains or fruits used and the preparation method used. [Technical Solution]

[Description of Drawings] FIGs. 1 to 3 are cross-sectional views illustrating a liquor manufacturing apparatus for home use according to the present invention, wherein;

FIG. 1 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where steaming and

fermentation are consecutively performed;

FIG. 2 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where pressure (squeezing) filtration is performed; FIG. 3 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where steaming and distillation are performed;

FIG. 4 is an exploded perspective view illustrating a liquor manufacturing apparatus for home use according to the present invention including main constituent elements such as a combined steaming and filtering container, a holder, a fabric filter, a support plate, a lid, a stirrer and the like.

<Explanation on reference numerals for main elements of the drawings> 100: combined fermentation and distillation tank 110: tank body 120: lid 200: heater

300: cooler 400: condenser

500: stirrer

610: combined steaming and filtering container 620: fabric filter 630: holder

[Advantageous Effects] [Mode for Invention]

Now, the present invention will be described hereinafter in detail with reference to the accompanying drawings.

In order to accomplish the above objects, the present invention provides a liquor manufacturing apparatus for home use, comprising: a combined fermentation and distillation tank including a tank body and a lid, the tank body having a cooling jacket mounted at the inside wall surface thereof so as to allow cooling water to be filled therein and to pass therethrough and the lid being adapted to hermetically seal the top portion of the tank body and having an insertion tube securely mounted at a central portion thereof in a penetratingly inserted manner; an electric heater disposed beneath the tank body with the tank body assembled to the top portion of the electric heater and adapted to heat the tank body; a cooler connected to the tank body by means of a cooling water line to allow the cooling water to circulate between the cooling jacket and the cooler, the cooler being adapted to cool the tank body through the supply of the cooling water to the tank body via the cooling water line; a condenser adapted to cool steam and volatile substance coming out of the combined fermentation and distillation tank through vaporization and condense the cooled the steam and volatile substance into a liquid solution to discharge the liquid solution; a combined steaming and filtering container seated on a holder disposed on the bottom surface of the tank body and having a plurality holes penetratingly formed on a lateral surface thereof and a bottom surface thereof; a fabric filter disposed inside the combined steaming and filtering container and adapted to contain contents produced in the liquor preparing process; and a stirrer adapted to stir the contents inside the fabric filter during fermentation and having a

stirring unit assemblingly fit into the insertion tube of the lid.

The present invention will be described hereinafter in detail with reference to the accompanying drawings.

The liquor manufacturing apparatus according to the present invention is constructed such that various bacteria are naturally sterilized in the process of steaming grains to be used prior to Nuruk preparation and brewing stages, and a combined fermentation and distillation tank is sterilized at vapor pressure at 100 ^° C for a given time (for example, for 30 minutes) after a small amount of water has been poured into the tank in case where materials such as fruit wine, etc., are not subjected to steaming.

In addition, the liquor manufacturing apparatus according to the present invention is constructed such that it includes a cooler to enable immediate cooling and temperature recovery after sterilization.

FIGs. 1 to 3 are cross-sectional views illustrating a liquor manufacturing apparatus for home use according to the present invention, wherein FIG. 1 is a cross- sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where steaming and fermentation are consecutively performed, FIG. 2 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where pressure (squeezing) filtration is performed, and FIG. 3 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where steaming and distillation are performed.

In FIG. 1, reference numeral Ll denotes an upper limit of contents contained

in the combined fermentation and distillation tank during the rice steaming and brewing.

FIG. 4 is an exploded perspective view illustrating a liquor manufacturing apparatus for home use according to the present invention including main constituent elements such as a combined steaming and filtering container, a holder, a fabric filter, a support plate, a lid, a stirrer and the like.

As well-known in the art, in order to prepare good-quality liquor, first, tools used to prepare liquor as well as working places such as a Nuruk preparation chamber, a starter preparation chamber, a brewing chamber and a filtration chamber should be sterilized before use. Also, grains and root and tuber crops should be steamed to facilitate sterilization and saccharification, and fruits should be washed clean for use.

Second, it is important to select naturally occurring fungi and yeast which can saccharify and ferment grains and fruits to produce alcohol as well as various substances beneficiary for the human body while having high saccharifying power and high alcoholic fermentation ability.

Third, an optimum temperature and a PH value should be well adjusted depending on fungi and yeast provided a corresponding liquor preparation stage at the time of cultivating Nuruk, starter or alcoholic mash. Fourth, it is important that good-quality materials including grains, fruits and the like are selected.

Fifth, good quality water should be selected that is free of iron and is abundant of calcium, magnesium, etc. Sixth, a high efficiency distiller needs to be used. Seventh, a liquor storage tank should be made of a material suitable for long-

term, low- temperature aging (15-17 "C).

Even in the past when home-brewed liquor advanced, there was no development of scientific apparatus or means for preparing liquor which is capable of satisfying the above-mentioned complicated requirements because there was no scientific degradation ability for microorganisms and scientific solution corresponding thereto. In addition, there were used only general kitchen utensils, including kettles, steamers, scooped wooden dishes, jars (earthenware), etc., or earthenware distillers for distilling refined rice wine, and it was emphasized only the fact that good-quality liquor could not be prepared without any devotion. In order to address and solve such problems, the liquor manufacturing apparatus for home use according to the present invention was developed, whose construction will now be described in detail hereinafter.

The liquor manufacturing apparatus according to the present invention includes a combined fermentation and distillation tank 100, a heater 200, a cooler 300, a condenser 400, a stirrer (500), a filtering unit (including a combined steaming and filtering container, a fabric filter, a pressurizing unit), and is configured such that these constituent elements are connected to each other for use, if necessary.

First, in FIG. 1, reference numeral 100 denotes the combined fermentation and distillation tank which is composed of a tank body 110 formed in a cylindrical or cubic shape having an internal hollow space and a lid 120 configured to hermetically seal the top portion of the tank body 110.

In case where the lid 120 is covered on the tank body 110, a joint portion between the tank body 110 and the lid 120, i.e., a peripheral edge portion of an

upper end of the tank body 110 and a peripheral edge portion of the lid 120 corresponding thereto are composed of flanges capable of hermetically sealing the internal space of the combined fermentation and distillation tank 100 with them joined to each other. Also, in a state where the lid 120 is assembled to the tank body 110, a flange 111 of the peripheral edge portion of the upper end of the tank body 110 and a flange 121 of the peripheral edge portion of the lid 120 are securely fastened to each other with them joined to each other by means of a clamp 130 to completely seal the internal space of the tank 100.

The lid 120 includes an insertion tube 122 securely mounted at a central portion thereof in a penetratingly inserted manner so that rods 512 and 644 of a stirrer 510 and a pressurizer 642 which will be described later can be penetratingly inserted into the insertion tube 122. The lid 120 includes a temperature sensor 123 mounted at one side thereof in such a fashion as to be inserted inwardly from the outside so as to detect the internal temperature of the combined fermentation and distillation tank 100, and includes a pressure-operated opening/ closing element 124 mounted at the other side thereof so as to be automatically opened or closed depending on the pressure state of the internal space of the combined fermentation and distillation tank 100.

The pressure-operated opening/ closing element 124 serves to prevent an excessive pressure increase in the combined fermentation and distillation tank 100 while being automatically opened due to the upward movement of a pressure pin when the pressure of the internal space of the combined fermentation and distillation tank exceeds a predetermined pressure level.

The tank body 110 includes a cooling jacket(124) mounted at the inside wall surface thereof so as to allow cooling water to be filled therein and to pass therethrough to thereby circulate between the cooling jacket 112 and the cooler 300 which will be described later. In addition, the tank body 110 includes a fixing flange 113 mounted at the inside wall surface of an upper end portion thereof so as to allow a peripheral edge of an upper end opening of a fabric filter 620, which will be described later, to be securely retained on the fixing flange.

Also, the tank body 110 includes a discharge pipe 114 mounted at a lower end of the outside wall surface thereof so as to discharge contents in the tank body 110 to the outside. The discharge pipe 114 has a discharge valve 115 mounted thereon so that when the discharge valve 115 is opened, the contents in the tank body 110 can be discharged to the outside.

The tank body 110 is assembled to the top portion of a heater 200 having a heating plate 210. The heating plate 210 serves to heat the tank body 110 so as to easily adjust the internal temperature of the combined fermentation and distillation tank 100 to a desired temperature during rice steaming, fermentation and distillation.

The heater 200 includes the heating plate 210 mounted on the top portion thereof. The heating plate 210 abuts against the bottom surface of the tank body 110 in a state where the tank body 110 is placed on and assembled to the heating plate 210. Thus, when the heating plate 210 emits heat, the tank body 110 is heated.

The heater 200 is an electric heating device that is supplied with power for operation. The heating plate 200 is applied with the power to emit heat. To this end, the heater 200 internally includes a controller for controlling the overall

operation of the heater 200 by being supplied with power, and a power supply circuit for selectively applying power to the heating plate 210 or interrupting the supply of the power to the heating plate 210 under the control of the controller.

Moreover, the heater 200 includes a manipulation switch 220 mounted at one side of an outer surface thereof in such a fashion as to be connected to the controller so that a user can manipulate the manipulation switch to turn on/ off the heater 200 and set the internal temperature of the combined fermentation and distillation tank 100. The heater 200 includes a display unit 230 mounted at the other side of the outer surface thereof in such a fashion as to be connected to the controller so as to display various pieces of information on the operation states including an on/ off state of the entire heater 200, an on/ off state of the heating plate 210, a current internal temperature of the combined fermentation and distillation tank detected by the temperature sensor 123, a current internal temperature of the combined fermentation and distillation tank set by a user's manipulation of the manipulation switch 220, etc.

The controller of the heater 200 is connected to the temperature sensor 123 mounted at the lid 120 to receive a detection signal from the temperature sensor 123. The temperature sensor 123, the manipulation switch 220, the controller and the power supply circuit constitute a kind of automatic temperature controller for controlling the internal temperature of the combined fermentation and distillation tank 100 depending on a temperature preset by a user. If the internal temperature of the combined fermentation and distillation tank detected by the temperature sensor 123 exceeds the preset temperature, the power supply circuit interrupts the

supply of power to the heating plate 210 under the control of the controller to stop the operation of the heating plate 210. Meanwhile, if the detected internal temperature of the combined fermentation and distillation tank drops below the preset temperature, the power supply circuit supplies the power to the heating plate 210 under the control of the controller to resume the operation of the heating plate 210.

That is, when a user manipulates the manipulation switch 220 to turn on the heater 200 and then set a desired temperature, the controller controls the power supply circuit to supply power to the heating plate 210 to operate the heating plate so that the tank body 110 is heated by the heating plate 210. Thereafter, the controller controls the power supply circuit to supply the power to the heating plate 210 or interrupt the supply of the power to the heating plate based on a detection signal from the temperature sensor 123 that has detected the current internal temperature of the tank to control the on/ off operation of the heating plate 210 so that the internal temperature of the combined fermentation and distillation tank 100 can be heated to a predetermined temperature set by a user and is constantly maintained at the predetermined temperature.

In this case, the internal temperature of the combined fermentation and distillation tank preset by the user's manipulation of the manipulation switch 220 and the current internal temperature of the tank detected by the temperature sensor 123 are displayed on the display unit 230 mounted at the outer surface of the heater 200 under the control of the controller, which results in facilitation of the use of the liquor manufacturing apparatus.

The heater 200 may be configured such that instead of the heating plate 210, a hot coil is mounted at the bottom of the inside of the tank body 110 of the combined fermentation and distillation tank. At this time, the heating plate 210 is merely replaced with the hot coil, and the remaining constituent elements such as the controller, the power supply circuit, the manipulation switch 220 and the display unit 230 are mounted at the heater 200 in the same manner as in the case where the heater 200 employs the heating plate 210. Besides the heating plate and the hot coil, various heating means and heating methods for heating the tank body 110 may applied to the inventive liquor manufacturing apparatus. The construction of the respective constituent elements constituting the aforementioned automatic temperature controller and their circuits, and the construction of the heating plate itself operated in response to the supply of the power and their attached circuits are well known in the art which is widely used industrially, the description thereof will be omitted. Meanwhile, the liquor manufacturing apparatus for home use according to the present invention includes the cooler 300 that is connected to the cooling jacket 112 mounted inside the tank body 110 by means of the cooling water line 310 so as to allow that cooling water to circulate between the cooling jacket 112 of tank body 110 and the cooler 300 via the cooling water line 310. The cooler 300 is a device for rapidly cooling the tank body depending on the internal temperature the combined fermentation and distillation tank 100, if necessary.

The cooler 300 cools the circulating cooling water to supply the cooled cooling water to the cooling jacket 112 of the tank body 110 via the cooling water line

310, and cools the cooling water recovered from the cooling jacket 112 of the tank body 110 via the cooling water line 310 to re-supply the cooled cooling water to the cooling jacket 112 via cooling water line 310. Thus, the cooling water repeatedly circulates between the cooling jacket 112 of the tank body 110 and the cooler to lower the internal temperature of the combined fermentation and distillation tank 100.

Reference numeral 311 in FIGs 1 to 3 denotes an opening and closing value installed in the cooling water line 310 through which the cooling water is supplied to the cooling jacket 112 of the tank body 110 from the cooler 300. The opening and closing valve 311 is operated to be opened or closed to control the supply of the cooling water.

The cooler 300 internally includes a controller for controlling the overall operation of the cooler 300 by being supplied with power, a cooling unit for cooling the circulating cooling water under the control of the controller, a circulation pump for pumping the cooling water cooled by the cooling unit to allow the pumped cooling water to be circulatingly supplied to the cooling jacket 112 of the tank body 110 via the cooling water line 310.

The cooling unit for cooling the cooling water may have the same construction as that of a water cooling unit used in a household water purifier,

That is, the cooling unit can employ a refrigerant circuit-based cooling method in which a cooling coil in which a coolant flows is installed in a cooling water tank so as to cool the cooling water in the cooling water tank, and a water cooling method in which a certain thermoelectric element functioning as the cooling coil is inserted into the cooling water tank so as to cool water.

The refrigerant circuit-based cooling method allows the cooling coil in which a refrigerant flows to be installed in the cooling water tank filled with the circulating cooling water. In this case, both ends of the cooling coil is connected to a refrigerant pipe serving as a circulating passageway of the refrigerant, and the cooling unit configured based on the refrigerant circuit-based cooling method includes a compressor, a condenser, an expansion valve and an evaporator which are mounted on a path along which the refrigerant of the refrigerant pipe circulates.

The compressor compresses a gas refrigerant to a high-temperature and high-pressure liquid for the change of phase. The condenser condenses the compressed refrigerant while emitting high temperature heat contained in the refrigerant which has passed through the compressor to the outside. The expansion valve expands the refrigerant condensed by the condenser to a low- temperature and low-pressure state for the change of phase. And, the evaporator serving as the cooling coil cools the cooling water in the cooling water tank while passing the low-temperature and low-pressure refrigerant therethrough.

A technique for cooling water filled in the cooling water tank using the refrigerant circuit as described above is well known in the art, and hence the detailed description thereof will be omitted. The circulation pump serves to pump the water cooled in the cooling water tank to allow the pumped cooling water to circulate between the cooler and the cooling jacket 112 of the tank body 110.

The cooler 300 includes a manipulation switch 320 mounted at one side of an outer surface thereof in such a fashion as to be connected to the controller so that a user can manipulate the manipulation switch to turn on/ off the cooler 300 and set

the internal temperature of the combined fermentation and distillation tank. The cooler 300 further includes a display unit mounted at the other side of the outer surface thereof in such a fashion as to be connected to the controller so as to display various pieces of information on the operation states including an on/ off state of the entire cooler 300, a current internal temperature of the combined fermentation and distillation tank detected by the temperature sensor 123, a current internal temperature of the combined fermentation and distillation tank set by a user's manipulation of the manipulation switch 320 and the like.

The controller is connected to the temperature sensor 123 mounted at the lid 120 to receive a signal from the temperature sensor similarly to the controller of the heater 200. In the end, the temperature sensor 123, the manipulation switch 320 and the controller constitute a kind of automatic temperature controller for controlling the internal temperature of the combined fermentation and distillation tank 100 depending on a temperature preset by a user. If the internal temperature of the combined fermentation and distillation tank detected by the temperature sensor 123 drops below the preset temperature, the controller controls the cooling unit and the circulating pump to stop in operation. Meanwhile, if the detected internal temperature of the combined fermentation and distillation tank exceeds the preset temperature, the controller controls the cooling unit and the circulating pump to start in operation.

That is, when a user manipulates the manipulation switch 320 to turn on the cooler 300 and then set a desired temperature, the controller controls the cooling unit and the circulating pump to operate so that the tank body 110 is cooled by the

circulating cooling water. Thereafter, the controller properly controls the operation of the cooling unit and the circulating pump based on a detection signal from the temperature sensor 123 that has detected the current internal temperature of the tank to control the on/ off operation of the heating plate 210 so that the internal temperature of the combined fermentation and distillation tank 100 can be cooled to a predetermined temperature set by a user.

In this case, the internal temperature of the combined fermentation and distillation tank preset by the user's manipulation of the manipulation switch 320 and the current internal temperature of the tank detected by the temperature sensor 123 are displayed on the display unit 330 mounted at the outer surface of the cooler 300 under the control of the controller, which results in facilitation of the use of the liquor manufacturing apparatus.

The liquor manufacturing apparatus for home use according to the present invention includes a condenser 400 for cooling steam and volatile substance such as alcohol coming out of the combined fermentation and distillation tank 100 through vaporization and condensing the cooled steam and volatile substance into a liquid solution in the distillation process.

The condenser 400 is a device for cooling a substance coming out of the combined fermentation and distillation tank 100 through vaporization using the cooling water supplied thereto from the cooler 300 and condensing the cooled substance into a liquid solution in the distillation process. The condenser 400 includes a condensing unit 410 connected to the cooler 300 by means of a cooling water line 420 so as to allow the cooling water to circulate between the cooler 300

and the condensing unit 410, and a cooling tube 430 connected to the lid 120 of the combined fermentation and distillation tank 100 in such a fashion as to heat- exchangeably pass through the inside of the condensing unit 410 at a part thereof.

The cooling water passing through the condensing unit 410 is intended to circulate between the cooler 300 and the condensing unit 410 along the cooling water line 420 by the pumping operation of the circulation pump built in the cooler 300.

A discharge outlet 431 through which a condensate is discharged is formed at a terminating end of the cooling tube 430, which passes through the condensing unit 410 and is externally exposed at a rear end side of the condensing unit 410. A discharge valve 432 is mounted at the discharge outlet 431.

In addition, a recovery tube 433 is branched at one end thereof from the cooling tube 430 exposed at the rear end side of the cooling unit 410 is connected at the other end thereof to the tank body 110 of the combined fermentation and distillation tank 100. A recovery valve 434 is mounted at the recovery tube 433. In this manner, the cooler 300 also serves to supply cooling water for cooling steam and volatile substances such as alcohol flowing through the cooling tube 430 in the condensing unit 410 of the condenser 400. When the cooling water is supplied to the condensing unit 410 through the cooling water line 420, the steam and the volatile substances in the cooling tube 430 passing through the condensing unit 410 is condensed to a solution so that a condensate of distilled water, distilled liquor and other volatile substances can be discharged to the outside through the discharge outlet 431.

A user opens the discharge valve 432 to allow the condensate of the distilled

water, the distilled liquor and other volatile substances discharged through the discharge outlet 431 to be collected in a separate container. Also, the user closes the discharge valve 432 and opens the recovery valve 434 to allow a part of the condensate to supplied to the inside of the tank body 110 of the combined fermentation and distillation tank 100 for recovery of the partial condensate, if necessary.

In this manner, the partial condensate recovered in the tank body 110 can be re-used in the steaming process. Conventionally, since when the steaming process was performed to make steamed rice, a general steamer as a home kitchen utensil is used, steam coming out of the steamer cannot help to disappear into the air. However, since the liquor manufacturing apparatus for home use of the present invention permits the steam coming out of the combined fermentation and distillation tank 100 through vaporization to be cooled and condensed into distilled water so as to be fed back to the inside of the tank, a power saving effect can be obtained as well as water for steaming does not need to be supplied additionally even when a long-term steaming is required.

In the meantime, the liquor manufacturing apparatus for home use according to the present invention includes a combined steaming and filtering container 610 disposed inside the tank body 110 of the combined fermentation and distillation tank 100, a fabric filter 620 disposed inside the combined steaming and filtering container 610.

The combined steaming and filtering container 610, as shown in FIG. 4, is constructed of a structure in which a plurality of holes 620 is penetratingly formed

on a lateral surface thereof and a bottom surface thereof so that steam produced during the steaming process and substances filtered by the fabric filter 620 during the filtering process can well pass through the combined steaming and filtering container. The combined steaming and filtering container 610 is seated on a holder 630 disposed on the bottom surface of the tank body 110 of the combined fermentation and distillation tank 100.

The combined steaming and filtering container 610 is a steamer which heats grains with steam during the steaming process and serves as a filtering container for supporting the fabric filter 620 to allow the fabric filter 620 not to be pushed downwardly by pressure during the filtration process.

In case of the combined steaming and filtering container 610, containers of various kinds of different sizes may be provided so that a user can select freely depending on the amount of home-brewed liquor which the user wants to prepare.

The holder 630, as shown in FIG. 4, can be adjusted to be large in height, if necessary, when a height-adjustable leg is additionally connected and assembled to each leg 631 for the purpose of use.

In this manner, the holder 630 is preferably formed of a height-adjustable structure. Besides the height-adjustable leg 632, preferably, other means or structure capable of adjusting the height of the holder 630 is installed or the leg is formed of a height (length)-adjustable structure.

If the leg of the holder 630 is made adjustable in height (length), the amount of water can be easily and freely controlled during steaming.

When the combined steaming and filtering container 610 is put on the holder

630 during the use, rice inside the combined steaming and filtering container 610 can be heated only with steam even without contacting water filled in the lower portion of the tank body 110 during steaming. Also, a filtrate can be collected on the bottom portion of the tank body outside of the combined steaming and filtering container 610, i.e., the bottom portion of the tank body 110 where the holder 630 is positioned during filtration.

When the fermentation is completed and then the filtrate is distilled, the holder 630 may be removed. If the holder 630 is used as it is, a boiling-preventing effect can be obtained. Preferably, the combined steaming and filtering container 610 has a plurality of protruding pins 612 and 613 integrally formed at the outer peripheries of a top end and a bottom end thereof in such a fashion as to protrude laterally and outwardly from the outer peripheries thereof. Each of the protruding pins 612 and 613 serves to fix the combined steaming and filtering container 610 so as to prevent lateral displacement of the combined steaming and filtering container 610 when the stirring or pressure filtration is performed during fermentation while contacting the inner surface of the tank body 110, and simultaneously servers to allow a certain interval to be maintained between the outer peripheral surface of the combined steaming and filtering container 610 and the inner peripheral surface of the tank body 110 while they are not contacting each other.

As shown in FIG. 4, the fabric filter 620 has a string 621 disposed along a peripheral edge of an upper end opening thereof so that when the string 621 is pulled, the upper end opening of the fabric filter 620 is tightened. At this time,

when the upper end opening of the fabric filter 620 is tightened completely, it is closed sealingly.

During steaming, fermentation, natural filtration and distillation, the fabric filter 620 is widened at the upper end opening thereof in a state where the fabric filter 620 is put into the combined steaming and filtering container 610, and then is securely retained at a peripheral edge of the upper end opening thereof on a fixing flange 113 mounted at the inside wall surface of the upper end portion of the tank body 110 or the string 621 of the fabric filter 620 is fixed to the fixing flange 113.

That is, the upper end of the fabric filter 620 is opened completely while being securely in close contact with the fixing flange 113.

In this manner, the fabric filter 620 is securely connected to the fixing flange 113, so that substances contained in the fabric filter 620 cannot be introduced into the tank body 110 without being filtered in any case.

As will be described later, when the pressure (squeezing) filtration is performed using a pressurizer 642, the string is pulled to completely tighten the upper end opening of the fabric filter 620 to sealingly close it.

Next, the stirrer 500 will be described hereinafter.

The stirrer 500 is used to stir the inside of the tank body 110 of the combined fermentation and distillation tank 100, more specifically, contents inside the fabric filter 620 in the combined steaming and filtering container 610 disposed inside the tank body 110. The stirrer 500 includes a stirring unit 510 consisting of a handle 511 positioned above the lid 120 of the combined fermentation and distillation tank 100, a rod 512 formed integrally with the handle 511 for rotating together with the

handle 51I _x an impeller 515 formed at a lower portion of the rod 512; and a support plate 520 horizontally mounted at the upper end portion of the tank body 110 so as to allow the rod 512 of the stirring unit 510 to pass through the central portion thereof, the support plate being adapted to rotatably support the stirring unit 510 while fixing the stirring unit at a certain height inside the combined fermentation and distillation tank 100.

As shown in FIG. 1, the handle 510 is formed at an upper end of the stirring unit 510 to allow a user to rotate the handle, the rod 512 is joined at the top end thereof to the underside of the handle 511 to allow the rod and the handle to integrally rotate, and the impeller 515 is formed at the lower portion of the rod 512 so as to stir the contents inside the fabric filter during the rotation of the rod 512.

The rod 512 of the stirring unit 510 passes through the insertion tube 122 mounted on the lid 120 of the combined fermentation and distillation tank 100 and then is disposed inside the combined fermentation and distillation tank. The rod is configured to be divided into two sections for the sake of convenience of assembly during the use.

In other words, the rod 512 of the stirring unit 510 dividedly consists of an upper rod 513 integrally jointed at a top end thereof to the underside of the handle and a lower rod 514 having the impeller 515 mounted thereon. The upper rod 513 and the lower rod 514 can be assembled to each other by means of a tubular joint 516.

The rod 512 of the stirring unit 510 is configured in such a fashion that a lower end of the upper rod 513 and an upper end of the lower rod 514 are inserted into the tubular joint 516 so that the upper rod 513 and the lower rod 514 are

integrated into a single unit. As described above, the upper rod 513, the lower rod 514, the joint 516 and the impeller 515 are rotated integrally together with one another so as to agitate the contents inside the combined fermentation and distillation tank when the handle 511 is turned in a state where the upper rod 513 and the lower rod 514 are joined to each other by means of the tubular joint 516.

As an example, the lower end of the upper rod 513, as shown in FIG. 4, is formed in a hexagonal or square shape in cross-section, the inner hole of the joint 516 into which the lower end of the upper rod 513 is also formed in hexagonal or square shape in cross-section so that when the lower end of the upper rod 513 is inserted into the inner hole of the joint 516, the upper rod 513 and the joint 516 can rotate integrally together with each other.

The upper end of the lower rod 514 is joined to the joint 516 in an opposite direction to a direction in which the lower end of the upper rod 513 is jointed to the joint 516. At this time, the upper end of the lower rod 514 is fastened to the inner hole of the joint 516 in a screw-engagement manner.

The tubular joint 516 is constructed of a stepped double-staged structure in which an outer diameter of an upper portion 516a thereof is relatively larger than that of a lower portion 516b thereof. The tubular joint 516 is assembled in such a fashion that the upper portion 516a thereof is retained on the support plate 520 in a state where the lower portion 516b thereof is downwardly fit into the central hole 521 of the support plate 520 fixed to the inner wall surface of the upper end of the tank body 110, so that the joint 516 can be freely rotated on the support plate 520.

Also, the support plate 520 is retained on a retaining step 16 protruding

inwardly from the inner wall surface of the upper end of the tank body 110. The support plate 520 serves to support the rod 512 of the stirring unit 510 with the aid of the joint 516, as well as serves as a boiling preventing plate for allowing the rod 512 of the stirring unit 510 to smoothly rotate without any vibration of the rod 512 when a user stirs the contents of the fabric filter while gripping the handle 511 of the stirring unit 510 externally.

FIG. 1 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in which the stirrer 500 has been assembled. The assembling process of the stirrer 500 will be described hereinafter.

First, the lower portion 516b of the joint 516 is downwardly fit into the central hole 521 of the support plate 520 above the support plate 520, and then the upper end of the lower rod 514 formed with the impeller 515 is screw-fastened to the inner hole of the lower portion 516b of the joint 516. Then, the lower rod 514 and the impeller 515 are put inside the fabric filter

6120 in a state where the lower rod 514 formed with the impeller 515 is assembled to the support plate 520 by means of the joint 516, and the support plate 520 is supportably retained on the protruding step 116 of the tank body 110 of the combined fermentation and distillation tank 100. In this manner, when the support plate 520 is assembled to the inside of the tank body 110, the lower rod 514 and the impeller 515 are positioned inside the fabric filter 620. Thereafter, the lid 120 of the combined fermentation and distillation tank 100 is assembled to the tank body 110, and then the lower end of the

upper rod 513 is inserted into and passes through the insertion tube 122 mounted on the lid 120 while gripping the handle 511 of the stirring unit 510, and then is fit into the inner hole of the upper portion 516a of the joint 516 assembled to the support plate 520 disposed below the lid 120. Subsequently, when the lid 120 is clamped to the tank body 110 by means of the clamp 130, the assembling process of the stirrer 500 is completed.

In this case, the upper rod 513 and the lower rod 514 is connected to each other by means of the joint 516 fit into the central hole 521 of the support plate 520 so as to integrally rotate together with each other. When the handle 511 of the stirring unit 510 is turned, the joint 516 and the rod 512 of the stirring unit 510 rotate together with each other. At this time, the impeller 515 of the lower portion of the rod 512 also rotates together with the rod 512.

Of course, when the handle 511 is turned in an opposite direction to a direction where the lower rod 514 is screw-fastened to the joint 516, the joint 516 and the lower rod 514 are not separated from each other. As an another example, the lower end of the upper rod 513 may be constructed to be fastened to the inner hole of the joint 516 in a screw-engagement manner similarly to the fastening manner of the upper end of the lower rod 514 in stead of taking the hexagonal or square shape in cross-section. When the contents inside the fabric filter are stirred by using the stirrer 500 as described above, they are blocked by the support plate 520 so that the contents contact only the lower portion of the joint 516, but do not contact the handle 511 and the upper rod 513. Accordingly, the contents can be stirred inside the fabric filter

without being contaminated. In the fermentation process, the stirring unit 510 is manually turned 1-2 times per day for 1-2 minutes per each time.

In the meantime, the liquor manufacturing apparatus for home use of the present invention includes a pressurizer 640 used to downwardly pressurize the contents inside the fabric filter 620 so as to squeeze and filter the contents.

The pressurizer 640 is used during pressure filtration and is a device that downwardly pressurizes the contents along with the fabric filter 620 to squeeze and filter the contents after pulling the string 621 of the upper end of the fabric filter 62 in a state where the contents are contained inside the fabric filter 620 of the combined steaming and filtering container 610 so as to sealingly close the upper end of the fabric filter 620.

The pressurizer 640 includes a pressurizing plate 641 horizontally disposed inside the combined steaming and filtering container 610 so as to be seated on the fabric filter 620 in which the contents are sealed, and a pressurizing unit 642 fit into the insertion tube 122 mounted on the lid 120 of the combined fermentation and distillation tank 100 for downwardly pressing the pressurizing plate 641 disposed inside the combined steaming and filtering container 610. The pressurizing unit 642 consists of a pressurizing handle 643 positioned above the lid 120 of the combined fermentation and distillation tank 100 and formed at an upper end thereof, a pressurizing rod 644 formed integrally with the pressurizing handle 643 and adapted to downwardly press the top surface of the pressurizing plate 641 horizontally disposed inside the combined steaming and filtering container 610 in a state of being inserted into the insertion tube 122.

In FIG. 2, reference number L2 denotes the top surface of the fabric filter 620 which is sealingly closed at the upper end opening thereof and is pressed by the pressurizing plate 641.

During the pressurization of the fabric filter, a heavy object is put on the pressurizing handle 643 or a user presses the top surface of the pressurizing handle

643 with hands to apply pressure to the fabric filter. Alternatively, a hydraulic oil jack or a fastening chain may be attached on the pressurizing handle 643 to apply pressure to the fabric filter.

At this time, since only the pressurizing plate 641 pressing the contents contained inside the fabric filter contact the contents, but not the pressurizing rod 644, the pressure filtration process can be conducted without contaminating the contents.

In FIG. 3, reference numeral 700 denotes a sealing cap fit into the insertion tube 122 mounted on the lid of the combined fermentation and distillation tank 100. The sealing cap 700 is fit into the insertion tube 122 of the lid 120 upon the steaming and distillation so as to completely seal the inside space of the combined fermentation and distillation tank 100.

Now, a method of using the liquor manufacturing apparatus for home use according to the present invention will be described hereinafter. During steaming, as shown in FIG. 1 or 4, the holder 630 is placed in the tank body 110 and then combined steaming and filtering container 610 is put on the holder 630.

Then, the fabric filter 620 is positioned in the combined steaming and

filtering container 610 and then the top end opening of the fabric filter 620 is widened to cause the peripheral edge of the top end opening of the fabric filter is securely retained on the fixing flange 113 of the tank body 110.

Subsequently, for grains to be steamed, for example, rice is washed clean and soaked in water for 2-3 hours. The soaked rice is completely dried, and is charged into the fabric filter 620 up to the upper limit of the contents of FIG. 1. At this time, the amount water is controlled so that the water level is below the holder 630 placed on the inside bottom of the tank body 110 so as not to allow the water to touch the rice. Then, after the tank body 110 is sealingly closed by the lid 120, the heater 200 is operated to steam the rice. At this time, the manipulation switch 220 of the heater 200 is previously manipulated to preset the internal temperature of the combined fermentation and distillation tank 100 to a predetermined temperature, and then the inside of the combined fermentation and distillation tank is heated to the predetermined temperature to steam the rice.

In this manner, when the rice is completely steamed, i.e., the rice is steamed to make hard-steamed rice, the cooler 300 is operated to cool the steamed rice to a temperature of about 30 "C . The opening and closing valve 311 mounted on the cooling water line 310 is opened and the cooler 300 is operated to allow the cooled cooling water supplied from the cooler 300 to circulate through the cooling jacket 112 of the tank body 110.

At this time, when the manipulation switch 320 of the cooler 300 is manipulated to preset the internal temperature of the combined fermentation and

distillation tank to a predetermined temperature of 30 ^° C, the cooler 300 is automatically operated until the steamed rice is cooled to the predetermined temperature and then is turned off.

FIG. 1 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where steaming and fermentation are consecutively performed.

The stirring unit 510 and the support plate 520 may be mounted previously prior to steaming, and when the steaming process is completed, the lid 12Oj is opened to put an alcoholic mash (Nuruk, Koji, modified Nuruk, starter, water) solution, i.e., a fermentation broth into the fabric filter 620 so as to perform fermentation on the contents inside the fabric filter.

Conventionally, there occurs a problem in that the steamed rice is removed from a steamer after steaming and is cooled, which causes contamination with various bacteria. However, in the liquor manufacturing apparatus for home use of the present invention, as shown in FIG. 1, the steamed rice is not removed from the combined steaming and filtering container corresponding to the conventional steamer after steaming and is cooled. Immediately thereafter, the alcoholic mash can be put into the combined steaming and filtering container so as to ferment the mixture in the combined steaming and filtering container, thereby preventing contamination of the steamed rice with various bacteria.

Of course, various bacteria occurring in the combined fermentation and distillation tank can be sterilized naturally in the process of steaming grains to be used prior to fermentation. Also, if the steaming is conducted after the stirring unit

510 used during fermentation is previously disposed inside the combined fermentation and distillation tank 100, the stirring unit 510 can advantageously be sterilized due to the temperature of steam.

The heater 200 is operated to enable the combined fermentation and distillation tank 100 to be sterilized at vapor pressure at 100 ^° C for a given time (for example, for

30 minutes) after a small amount of water has been poured into the tank in case where materials such as fruit wine, etc., are not subjected to steaming. In addition, since the liquor manufacturing apparatus according to the present invention includes the cooler 300, it is possible to perform immediate cooling of the inside of the tank to a desired temperature and temperature recovery during steaming as well as sterilization.

FIG. 4 is an exploded perspective view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where steaming is performed without mounting the stirring unit 510 (or distillation is performed). Rice is put into the fabric filter 620 and water is poured into the tank body

110. Then, the heater 200 can be operated to steam the rice, in which time, the sealing cap 700 is put into the insertion tube 122 of the lid 120 to seal the inside of the tank.

In this case, the stirring unit 510 and the support plate 520 is mounted after steaming for the purpose of fermentation, and before the alcoholic mash is put into the fabric filter 620, the stirring unit 510 and the support plate 520 are sterilized by washing with 80% alcohol.

When grains are used to prepare the alcoholic mash solution, Nuruk, Koji,

modified Nuruk, starter and water are mixed and put into the fabric filter. When it is desired to ferment fruits, the heater 200 is operated and a mixture of fruits, yeast, sugar, water, etc., is put into the fabric filter after sterilization.

As described above, the stirring unit 510 is manually turned 1-2 times per day for 1-2 minutes per each time during fermentation, and the internal temperature of the combined fermentation and distillation tank 100 must be maintained at a proper temperature using the heater 200 or the cooler 300, if necessary. At this time, the internal temperature of the combined fermentation and distillation tank can be controlled easily and freely by the heater 200 and the cooler 300, and hence fermentation is caused to be performed at a desired preset temperature.

A part of alcoholic components produced during the fermentation is naturally filtered through the fabric filter 620 and the holes 611 of the combined steaming and filtering container 610 and is discharged to the outside of the combined steaming and filtering container. At this time, the discharged alcoholic component is collected in the inside bottom of the tank body 110.

Next, FIG. 2 is a cross-sectional view illustrating a liquor manufacturing apparatus for home use according to the present invention in a state where pressure (squeezing) filtration is performed.

When pressure filtration is performed after fermentation, the lid 120 is opened to sealingly close the upper end opening of the fabric filter 620 by pulling the string 621. Then, the pressurizing plate 641 is seated on the fabric filter 620.

Thereafter, the lid 120 is closed and then the pressurizing rod 644 is inserted into the combined fermentation and distillation tank 100 to install the pressurizing unit

642. Then, pressurization is performed using the pressurizing handle 643 of the pressurizing unit 642.

In this manner, when the fabric filter 620 having the contents contained therein is pressurized by using the pressurizing unit 642, produced alcoholic components are pressure-filtered through the fabric filter 620 and the holes 611 of the combined steaming and filtering container 610 and are discharged to the outside of the fabric filter. At this time, the discharged alcoholic components are collected in the inside bottom of the tank body 110 to prepare a refined rice wine as a medical alcohol. When it is desired to perform natural filtration after the fermentation has been completed, the fabric filter 620 is securely retained on the fixing flange 113 of the tank body 110 as it is without using the pressurizing unit 642.

As described above, according to the liquor manufacturing apparatus for home use of the present invention, the fabric filter 620 is previously put into the combined steaming and filtering container 610 prior to steaming, and then if the fermentation is completed, the contents contained in the fabric filter 620 can be filtered without removing the fabric filter 620 from the combined fermentation and distillation tank.

Then, the discharge valve 115 mounted on the discharge pipe 114 is opened. The refined rice wine prepared inside the combined fermentation and distillation tank is discharged to the outside through the discharge valve 115 and then is stored in a container.

Next, when it is desired to distil the prepared refined rice wine distillation to

make distilled liquor, i.e., Soju, as shown in FIG. 4, the sealing cap 700 is mounted on the lid 120 and then the heater 200 and the cooler 300 are simultaneously operated.

That is, the internal temperature of the combined fermentation and distillation tank is set to a predetermined temperature needed for distillation, and then the heater 200 operated to perform distillation in the combined fermentation and distillation tank 100, and at the same time, the opening and closing valve 311 of the cooling water line 310 connected to the combined fermentation and distillation tank 100 and the recovery valve 434 mounted on the recovery tube 433 are closed. Also, in a state where only the discharge valve 432 mounted on the discharge outlet 431 of the cooling tube 430 is opened, the cooler 300 is operated to cause the cooling water to pass through the condensing unit 410 so that volatile substances distilled in the combined fermentation and distillation tank 100 is condensed while passing through the condensing unit 410 through cooling tube 430 and then is discharged to the outside through the discharge outlet 431. The distilled liquor, i.e., Soju as a condensate of the volatile substances discharged through the discharge outlet 431 is received and stored in a separate container

A process of preparing the refined rice wine and Soju using the liquor manufacturing apparatus for home use according to the present invention has been described.

In the liquor manufacturing process, when the heater 200 and the cooler 300 are simultaneously operated to allow the cooling water to pass through the condensing unit 410 in a state where the opening and closing valve 311 and the

discharge valve 432 are closed and the recovery valve 434 is opened during steaming, steam produced from the combined fermentation and distillation tank 100 during steaming is cooled and condensed into distilled water and then is fed back to the inside of the combined fermentation and distillation tank 100. Thus, a power saving effect can be obtained as well as water for steaming does not need to be supplied additionally even when a long-term steaming is required.

In addition, during preparation of the hard-steamed rice for the alcoholic mash, when the volatile substances coming out of the combined fermentation and distillation tank through vaporization is condensed in the cooling tube 430 and is fed back to the combined fermentation and distillation tank 100, the time spent for steaming can be controlled freely depending on the kind of grains so as to improve taste and flavor of the liquor.

Moreover, during the distillation required for preparing the distilled liquor, since volatile substances coming out of the combined fermentation and distillation tank 100 are condensed using a difference in temperature between the volatile substances and the cooling water, the distilled liquor can be prepared without having fusel oil contained therein.

Also, the liquor manufacturing apparatus for home use of the present invention enables the internal temperature of the combined fermentation and distillation tank 100 to be maintained at the most proper temperature to cultivation and saccharification of fungi and yeast without any contamination with various bacteria in the air, and hence can be widely used for various purposes of Koji preparation, starter preparation, brewing, wort prepration, etc.

After the combined steaming and filtering container 610 is disposed inside the combined fermentation and distillation tank 100 and the fabric filter 620 is put into combined steaming and filtering container 610, when alcoholic mash, i.e., grain wine is prepared, starter, Nuruk, steamed rice, yeast, modified Nuruk, Koji, water, other additives are poured into the fabric filter 620. When fruit wine is prepared, fruits, yeast, sugar, other additives, etc., are poured into the fabric filter 620. Also, when beer is prepared, malt powder, hop, other additives, etc., are poured into the fabric filter 620 and then is subjected to fermentation to thereby prepare homebrewed liquor. Some distilled water, other condensate and the like coming out of the combined fermentation and distillation tank 100 during distillation can be intended to be recovered to the inside of the combined fermentation and distillation tank 100 through the recovery tube 433. The liquor manufacturing apparatus for home use of the present invention is not used only when preparing home-brewed liquor but can be used when preparing red ginseng from raw ginseng.

That is, after a certain amount of water is poured into the combined fermentation and distillation tank and raw ginseng is put into the fabric filter 620, when the heater 200, the cooler 300 and the condenser 400 are operated simultaneously in a state where the opening and closing valve 311 and the discharge valve 432 are closed and the recovery valve 434 is opened, substances coming out of the combined fermentation and distillation tank 100 are cooled and fed back to the tank to thereby prepare red ginseng.

Further, the use of this method enables preparation of a red ginseng extract

or a liquid-phase oriental herbal medicine using red ginseng or medicinal herbs.

When the red ginseng extract or the liquid-phase oriental herbal medicine is extracted for a long time (4-20 hours) at low temperature (90-98 ^° C ), the amount of effective components extracted can be increased. In this case, effective components evaporated along with steam are condensed without any loss thereof and are fed back to the combined fermentation and distillation tank 100. Thus, the inventive liquor manufacturing apparatus for home use can be usefully used to prepare red ginseng from raw ginseng, prepare a red ginseng extract from red ginseng or prepare a liquid-phase oriental herbal medicine. When it is desired to prepare red ginseng using the liquor manufacturing apparatus for home use of the present invention, raw ginseng is put into the combined steaming and filtering container 610 placed on the holder 630 and then a certain amount of water is poured into the combined fermentation and distillation tank until the water level reaches the bottom of the holder 630. Then, the heater 200 is operated to heat the inside of the combined fermentation and distillation tank 100 up to 98-100 ^° C , and the cooler 300 and the condenser 400 are operated to allow a condensate condensed in the condensing unit 410 to fed back to the inside of the combined fermentation and distillation tank 100 through the recovery tube 433 for recovery. When the above process is performed for a given time, the red ginseng can be prepared without any loss of volatile substances. When a user drinks a residual liquid remained on the inside bottom of the combined fermentation and distillation tank, he or she can obtain an effect of drinking the ginseng extract.

As described above, the liquor manufacturing apparatus for home use

according to the present invention has the following advantageous effects.

1) Anyone can easily make desired liquor even in general homes using grains, fruits or other plant materials.

2) A heater, a cooler, a condenser, a stirrer and a filter are constructed of a single device to enable to perform all processes required for liquor preparation, including steaming, Nuruk preparation, starter preparation, brewing, fermentation, filtration and distillation, and, at the same time, can be easily operated by anyone.

3) It is possible to easily achieve the prevention of contamination with various bacteria, air blockage and the control of fermentation temperature in the preparation of liquor. In the process of steaming grains to be used, various bacteria are sterilized, and even in case where materials such as fruit wine, etc., is not steamed, a small amount of water is poured into the combined fermentation and distillation tank to easily and simply sterilize the tank at vapor pressure of 100 °C . Also, since the inventive liquor manufacturing apparatus includes the cooler, it is possible to perform immediate cooling of the inside of the tank to a desired temperature and temperature recovery during steaming as well as sterilization.

4) It is possible to perform all processes required for liquor preparation, in a scientific and constant manner, and prepare home-brewed liquor while stably maintaining liquor quality. 5) It is possible to produce home-brewed liquor having constant quality, when the same method is used, but produce home-brewed liquor having unique quality depending on the quality of Nuruk, Koji, modified Nuruk, grains or fruits used and the preparation method used.

6) The inventive liquor manufacturing apparatus for home use can be used for preparation of the red ginseng, preparation of the red ginseng extract, and preparation of the liquid-phase oriental herbal medicine using medicinal herbs.

While the present invention has been described with reference to the particular illustrative embodiments, it is not to be restricted by the embodiments but only by the appended claims. It is to be appreciated that those skilled in the art can change or modify the embodiments without departing from the scope and spirit of the present invention.