JP2003180326A - Distillation method and distillation apparatus therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a distillation method having reduced distillation cost. <P>SOLUTION: The distillation apparatus is provided with a distillation pot 1 and a heating pot 2 to hold the fermented moromi (unrefined sake) B. The post-distillate fraction of the distilled vapor obtained by the distillation of the moromi A in the distillation pot 1 is introduced into the heating pot 2, the distillation bottom liquid in the distillation pot 1 is extracted, the pot 1 is freshly charged with the fermented moromi A, the moromi B in the heating pot 2 is heated in the post-distillation part, the moromi B in the heating pot 2 is heated after raising the temperature, the distilled vapor evaporated by the heating is taken out of the heating pot 2 and introduced into the distillation pot 1, the newly charged moromi A in the distillation pot 1 is heated with the introduced vapor, and the distilled vapor evaporated by the heating process is take out of the distillation pot 1 and introduced into a condenser 4 to effect the condensation and liquefaction. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a distillation method and a distillation apparatus used therefor.

[0002]

2. Description of the Related Art With the revision of the Liquor Tax Law in 2001, the tax rate for shochu has been raised, and the tax rates for shochu and whiskey are almost the same. Therefore, in order to make the shochu competitive, it is strongly desired to develop a method and a device that can reduce the manufacturing cost of the shochu.

[0003] For example, a single still such as a pot still is used for the production of distilled liquor such as shochu shochu. However, the conventional pot stills have a problem that the obtained distilled liquor has a low alcohol content and a large amount of steam, cooling water and the like.

Therefore, in order to solve such a problem,
The present inventor has found that a post-distilled liquid (distilled liquid obtained at the end of one distillation, which was fractionally distilled in the conventional pot still, and contains a large amount of high-boiling components such as furfural, diacetyl, and higher fatty acid ester. Present) and the first distillate (the distillate obtained at the beginning of one distillation, which contains the slag of the last distillate of the last time) are proposed. (Japanese Patent Application No. 4-242765).

As shown in FIG. 2, this shochu distillation apparatus has
A temperature raising can (preliminary distillation can) 52 is provided in front of the distillation can 51,
First, the mash 54 is placed in the temperature raising can 52, then steam is blown into the temperature raising can 52, the distilling vapor vaporized and generated in the temperature raising can 52 is taken out from the temperature raising can 52, and the distillation can 5 is
Send to 1. At this time, the alcohol content of the fed distilling vapor is observed by the detector 53. Then, the temperature of the mash 55 in the distillation can 51 is raised by the distilling vapor.
When the detector 53 observes that the alcohol content of the distilling vapor has reached 0 degrees, the distilling vapor is stopped from being fed into the distillation can 51 and steam is blown. In the figure, 56 is a condenser, 57 is a product tank, and 58 is a first-stage distillate tank.

[0006]

In this case, the alcohol concentration of the mash 55 in the distillation can 51 can be increased by the distilling vapor sent from the temperature raising can 52 to the distillation can 51, and the conventional pot can be used. The alcoholic content of the distilled spirit obtained is higher than that of still. Further, the distillation time can be shortened, and the amount of steam, cooling water, etc. used can be reduced. However, due to the above-mentioned revision of the liquor tax law, there is a strong demand for the development of a distillation method and a distillation apparatus that can further reduce the manufacturing cost.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a distillation method and a distillation apparatus used therefor which can reduce the manufacturing cost.

[0008]

In order to achieve the above object, the present invention comprises a distillation can and a temperature raising can for storing the fermented fermentation mash. After introducing the post-distillation part of the distilling vapor obtained by distilling, the distillation waste liquid in the distillation can is extracted to newly store the fermented mash in the distillation can, while the above-mentioned distillation is carried out in the post-distillation part. The temperature of the mash in the hot can is raised, and after heating, the mash in the temperature can is heated, and the distilling vapor vaporized by this heating is taken out from the temperature can and introduced into a distillation can. With this introduced distilling vapor, the temperature of the mash in the newly stored distillation can is raised, and the distilling vapor vaporized and generated by this temperature rise is taken out from the distillation can and then introduced into the condenser to condense and liquefy. The first method is the distillation method thus configured, and a distillation can, a temperature-raising can containing the fermented rice after fermentation, The first introducing passage with an on-off valve for introducing the distilling vapor in the temperature raising can into the distillation can, the condenser, and the distilling vapor obtained by distilling the mash in the distilling can into the condenser. A second introducing passage with an opening / closing valve and a heating means for heating the mash in the temperature raising can, and a distilling vapor supply passage with an opening / closing valve connecting the second introducing passage and the heating can. The post-distillation part of the distilling vapor obtained in the distillation can is introduced into the temperature raising can through the distilling vapor supply path, and the temperature of the mash in the temperature raising can is increased by the post-distillation part. A second aspect of the present invention is a distillation apparatus configured to heat the mash in the temperature raising can by the heating means and vaporize and generate distilling vapor by the heating.

That is, in the distillation method of the present invention, first, after the distillation in the distillation can, the post-distillation part of the distilling vapor taken out from the distillation can is introduced into the temperature-raising can, and the post-distillation part raises the temperature Raise the temperature of the fermented rice after fermentation. Next, after the temperature is raised, the mash in the temperature raising can is heated, and the distilling vapor vaporized by this heating is taken out from the temperature raising can and introduced into the distillation can. Then, the fermentation vapor in the distillation can is heated by the introduced distillation vapor, and the distillation vapor is taken out from the distillation can and then introduced into a condenser for condensation and liquefaction. Thus, in the distillation method of the present invention, the post-distillation part of the distilling vapor taken out from the distillation can is introduced into the temperature raising can, and the temperature of the post-fermentation fermentation in the temperature raising can is raised by the post-distillation part. Therefore, the energy for raising the temperature of the mash in the temperature raising can can be reduced, and the time for raising the temperature of the mash in the temperature raising can can be shortened. Moreover, since the distilling vapor vaporized and produced in the temperature rising can is introduced into the distillation can, and the fermentation distillate in the distillation can is heated by the introduced distilling vapor, the distillation of the fermentation in the distillation can is performed. The time (temperature rising time) can be shortened, and the alcohol content of the mash in the distillation can can be increased to increase the alcohol content of the obtained product. Furthermore, since the temperature rising time and the distillation time of each of the above-mentioned mashes are shortened, the amount of steam used is correspondingly reduced, resulting in energy saving. In this way, it is possible to save energy, increase the alcohol content of the obtained product, and reduce the manufacturing cost. On the other hand, according to the distillation apparatus of the present invention, the distillation method of the present invention can be efficiently performed.

In the present invention, after heating the mash in the distillation can with the distillation vapor from the temperature raising can, the mash is heated to vaporize and generate the distillation vapor. .

Further, in the present invention, a different type of mash from the mash in the distillation can is used as the mash in the temperature raising can, and the flavor of the distilling vapor taken out from the distillation can is the flavor of the mash in the distillation can. If you leave it, take it out of the distillation can while using the mash made from an inexpensive raw material (auxiliary raw material) that is different from the raw material (main raw material) of the mash in the distillation can The flavor of distilling vapor leaves the flavor of the mash in the distillation can.
The main raw materials include various raw materials such as rice, wheat, sweet potato, buckwheat, and the like, and the auxiliary raw materials include various raw materials such as corn starch, tapioca starch, other starches or grains.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Next, embodiments of the present invention will be described with reference to the drawings.

FIG. 1 shows an embodiment of the distillation apparatus of the present invention. The distillation apparatus of this embodiment is a single-type distillation apparatus. In the figure, 1 is a cylindrical distillation can, and rice malt / rice (main raw material) is introduced into the distillation can 1 from a main raw material supply pipe 11 with an opening / closing valve 11a provided on the ceiling wall of the distillation can 1. Fermented A which is fermented by using is supplied. Further, the outer peripheral portion of the bottom wall 1a of the distillation can 1 (excluding the central portion of the bottom wall 1a) is formed into a double wall structure composed of a bottom wall 1a and an outer wall 1b. Internal space of (below,
A steam supply pipe 10 with an opening / closing valve (inlet opening / closing valve of the temperature raising can 2) 10a, a first connecting pipe 21,
Steam is supplied through the second connecting pipe 22 and the first supply pipe 15 with the opening / closing valve 15a. Reference numeral 2 denotes a cylindrical heating can. From the auxiliary raw material supply pipe 12 provided with an on-off valve 12a provided on the ceiling wall of the heating can 2, inside the heating can 2, rice koji, tapioca starch (auxiliary raw material) ) Is liquefied with a liquefying enzyme and fermented with fermentation B. Further, the outer peripheral portion of the bottom wall 2a of the temperature raising can 2 (excluding the central portion of the bottom wall 2a)
Is formed in a double-wall structure composed of a bottom wall 2a and an outer wall 2b, and the steam supply pipe 10 and the first connection are connected to the inner space of the double-wall structure (hereinafter referred to as a heating can heating unit). Tube 2
1, steam is supplied through the second supply pipe 16 with the opening / closing valve 16a. As the above-mentioned auxiliary material, rice koji and tapioca starch are used because the original price is low and grains having no habit are desirable.

The inlet pipe 23 protruding from the lower portion of the distillation can 1 (the portion of the distillation can 1 in which the mash A is stored) and the outlet pipe 24 protruding from the top of the temperature raising can 2 On-off valve 13
It is connected via an introduction pipe with a (first introduction pipe) 13. Further, a communication pipe 14 with an opening / closing valve 14a is extended from the introduction pipe 13, and the upper portion of the distillation can 1 (distillation can 1
Is connected to the upper space of the maize A housed in. Further, the communication pipe 14 is provided with a sample tester 3 capable of detecting the alcohol content (hereinafter referred to as ALC) in the distilled alcohol vapor.

Reference numeral 4 denotes a condenser, the upper part of which is a distillation can 1
On-off valve (inlet on-off valve of condenser 4) 5a extending from the top of
It is connected to the attached swan neck (second introduction pipe) 5. 6
Is a vapor supply pipe (distilling vapor supply passage) with an on-off valve 6a extending from a portion of the swan neck 5 upstream of the on-off valve 5a, and an on-off valve 10 of the steam supply pipe 10
It is connected to a portion downstream of a. In the figure, 7 is a product tank, 8 is a first post-distillation tank, 17 is a third supply pipe with an opening / closing valve 17a, 18a is a cooling water inlet pipe, 18b is a cooling water discharge valve, and 19 is a condenser 4 which is condensed and liquefied. Distillate withdrawal pipe for taking out distillate (product alcohol: Shochu shochu), 2
Reference numeral 0 is a detector for detecting ALC of the distillate passing through the distillate withdrawal pipe 19, and 25 is projectingly provided from the lower portion of the temperature raising can 2 (the portion of the temperature raising can 2 in which the mash B is accommodated). Is the entrance pipe. Further, 7a and 8a are on-off valves, and 7b, 8b, 26 and 27 are take-out valves.

In the above structure, the product alcohol can be produced, for example, as follows. In this embodiment, the distillation in the distillation can 1 and the heating can 2 is performed at normal pressure, and the heating in the distillation can 1 is performed by indirect heating.
Heating is performed by indirect heating or direct steam. First, nigiri B
The temperature-increasing can 2 containing (volume 450 L, ALC 12%) and post-distillation alcohol vapor at the time of the previous distillation (in distillation can 1 (post-distillation part of distilling vapor)) (volume 50 L, ALC 12%) was heated. The distilling alcohol vapor (distilling vapor) produced in the temperature raising can 2 is directly introduced into the distillation can 1 containing the mash A (volume 1000 L, ALC 17%) via the introduction pipe 13. Then, the temperature of the mash A in the distillation can 1 is raised by the distilling alcohol vapor. For the heating, steam is supplied to the inside of the temperature rising can 2 through the steam supply pipe 10, and the steam supplying pipe 10, the first connecting pipe 21, and the second supply to the temperature raising can heating part of the temperature raising can 2. This is done by supplying steam through the pipe 16. Further, in this state, the open / close valves 5a, 10a, 13a, 14a, 16a are opened and the open / close valves 6a, 15a, 17a are closed.

Then, the ALC of the distilled alcohol vapor passing through the communication pipe 14 is checked by the sample tester 3, and when the ALC becomes about 6%, the on-off valves 10a and 16a are closed and the heating of the temperature raising can 2 is stopped. At the same time, the on-off valve 13
a and 14a are closed and the introduction of the distilled alcohol vapor into the distillation still 1 is stopped. On the other hand, the opening / closing valve 15a is opened, and the steam supply pipe 10 and the two connecting pipes 2 are connected to the distillation can heating part of the distillation can 1.
1,22, supply steam through the first supply pipe 15,
The mash A in the distillation can 1 is heated. Then, the distilled alcohol vapor (distilled vapor) generated in the distillation can 1 by this heating is introduced into the condenser 4, condensed and liquefied, and taken out as product alcohol.

By introducing the distilling alcohol vapor, the distillation can 1 has a volume of 165 L and an ALC of about 36%.
This means that the distilling alcohol vapor of the above is introduced, and this is used for the mash A in the distillation can 1 (volume 1000 L, ALC17
%) In the distillation can 1 (volume 1165).
L, ALC 19.6%). Further, the temperature of the mash during the distillation of the distillation can 1 is about 8 with the above-mentioned distilled alcohol vapor.
It becomes 5 ° C. In this way, the amount of the first mash (Mara A, B and the post-distilled alcohol vapor from the previous distillation) is 1500 L.
Although it is (1000 L + 500 L), the amount of mash at the time of distillation of the distillation can 1 is as small as 1165 L, while the ALC is increased and energy is saved. Also, the product alcohol has a high ALC and the rectification effect is improved. In addition, although tapioca starch is contained in the auxiliary raw material, the auxiliary raw material B
Since the distillate alcohol vapor produced from is directly put in the main raw material, the mash A, the characteristics of the auxiliary raw material are hard to come out, and the flavor of the mash is not much different from the case where the mash A and the mix B are mixed. .

Next, in the temperature raising can 2, after the distillation of the mash B is completed, the distillation waste liquid is extracted from the take-out valve 27, and mash B (volume 450 L, ALC 12%) is newly supplied from the auxiliary raw material supply pipe 12. Further, at the end of the distillation in the distillation can 1, when the mash in the distillation can 1 is post-distilled at ALC 20 to 10% (ALC 15% in this embodiment), the on-off valve 5a is closed and the on-off valve 6a is opened. The post-distilled alcohol vapor flowing through the swan neck 5 is directly introduced into the temperature raising can 2 through the vapor supply pipe 6. Then, the mash B in the temperature raising can 2 is heated with the post-distillation alcohol vapor. Also,
The on-off valve 17a is opened, and steam is supplied into the distillation can 1 through the steam supply pipe 10, both connecting pipes 21 and 22, and the third supply pipe 17. Then, the introduction is stopped with 8% ALC of the post-distillation alcohol vapor. At this time, ALC15
% To ALC 8%, volume about 50 L, ALC12
% Of the post-distillation alcohol vapor has been introduced into the temperature rising can 2. Further, the temperature of the mash during distillation in the temperature raising can 2 becomes about 70 ° C. by the post-distillation alcohol vapor, which shortens the next distillation time and saves energy. The ALC of the mash in the distillation can 1 is detected by a tester (not shown).

Next, when the ALC of the mash in the distillation can 1 has dropped to a predetermined value (for example, ALC 0%), this is detected by the above tester, the on-off valve 5a is opened, and the on-off valves 6a, 15a, 17a are opened. close. Then, the distillation waste liquid is taken out from the take-out valve 26, and a new mash A (volume 1000
L, ALC 17%) is supplied from the main raw material supply pipe 11.
After that, as described above, the temperature raising can 2 is heated, and the distilling alcohol vapor produced in the temperature raising can 2 by this heating is introduced into the distillation can 1. By repeating such an operation, a desired amount of product alcohol is obtained.

As described above, in this embodiment, since the post-distilled alcohol vapor from the distillation can 1 is directly supplied to the temperature raising can 2 to raise the temperature of the mash B in the temperature raising can 2, the temperature rises. It is possible to reduce the energy required to raise the temperature of the mash B in the warm can 2, and to shorten the time for raising the mash B in the warm can 2. Further, since the distilled alcohol vapor from the temperature raising can 2 is directly supplied to the distillation can 1 to raise the temperature of the mash A in the distillation can 1, the distillation time (temperature rising time of the mash) is shortened. The ALC of the mash A of the distillation can 1 becomes higher, and the ALC of the product alcohol becomes higher accordingly. Moreover, since the ALC of the mash A becomes high, the amount of alcohol vapor to be distilled from the distillation can 1 can be reduced, energy can be saved, and the product alcohol storage tank can be made small. In this way, it is possible to reduce manufacturing costs while saving energy. Moreover, since rice malt and tapioca starch are used as an auxiliary material, the flavor unique to rice shochu (flavor derived from rice) remains.

In the above embodiment, the distillation is carried out at normal pressure, but the present invention is not limited to this, and the distillation may be carried out at either normal pressure or reduced pressure. The heating method may be either a direct steam method or an indirect heating method.

[0023]

As described above, according to the distillation method of the present invention, the post-distillation part of the distilling vapor taken out from the distillation can is introduced into the temperature raising can, and the fermentation in the temperature raising can is carried out at the post distillation part. The temperature of the later mash is raised. Therefore, the energy for raising the temperature of the mash in the temperature raising can can be reduced, and the time for raising the temperature of the mash in the temperature raising can can be shortened. Moreover, the distilling vapor vaporized in the heating can is introduced into the distillation can,
This introduced distilling vapor raises the temperature of the fermentation fermentation mash in the distillation can, so that the distillation time (heating time) of the fermentation mash in the distillation can can be shortened and The alcohol content can be increased to increase the alcohol content of the resulting product. Furthermore, since the temperature rising time and the distillation time of each of the above-mentioned mashes are shortened, the amount of steam used is correspondingly reduced, resulting in energy saving. In this way, it is possible to save energy, increase the alcohol content of the obtained product, and reduce the manufacturing cost. On the other hand, according to the distillation apparatus of the present invention, the distillation method of the present invention can be efficiently performed.

In the present invention, after heating the mash in the distillation can with the distilling vapor from the heating can, the mash is heated and the distilling vapor is vaporized and produced by this heating. .

Further, in the present invention, a different type of mash from the mash in the distillation can is used as the mash in the temperature raising can, and the flavor of the distilling vapor taken out from the distillation can is the same as that of the mash in the distillation can. If you leave it, take it out of the distillation can while using the mash made from an inexpensive raw material (auxiliary raw material) that is different from the raw material (main raw material) of the mash in the distillation can The flavor of distilling vapor leaves the flavor of the mash in the distillation can.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an embodiment of a distillation apparatus of the present invention.

FIG. 2 is an explanatory diagram of a conventional example.

[Explanation of symbols]

1 distillation can 2 heating can 4 condenser A, B Ryu

Claims (6)

[Claims] 1. A distillation can and a temperature raising can for storing the fermented rice after fermentation are provided, and a post-distillation portion of a distilling vapor obtained by distilling the fermentation mash in the distillation can is introduced into the temperature raising can. After that, the distillation waste liquid in the distillation can is extracted to newly store the fermented mash in the distillation can, while the temperature of the mash in the temperature raising can is raised in the post-distillation part, and after the temperature is raised. The mash in the temperature raising can is heated, the distillation vapor generated by vaporization by this heating is taken out from the temperature raising can and introduced into the distillation can, and the introduced distillation vapor is used in the newly stored distillation can. The distillation method is characterized in that the temperature of the mash is raised, the distilling vapor vaporized and generated by the temperature rise is taken out from a distillation can, and then introduced into a condenser for condensation and liquefaction. 2. The method according to claim 1, wherein after heating the mash in the distillation can with the distilling vapor from the heating can, the mash is heated and the distilling vapor is vaporized by this heating. Distillation method. 3. A mash of a different type from the mash in the distillation can is used as the mash in the temperature raising can, and the flavor of the distilling vapor taken out from the distillation can leaves the flavor of the mash in the distillation can. The distillation method according to claim 1 or 2. 4. A distillation can, a temperature raising can for storing the fermented mixture after fermentation, a first introducing passage with an on-off valve for introducing the distilling vapor in the temperature raising can into the distillation can, a condenser, and A second introducing passage with an on-off valve for introducing the distilling vapor obtained by distilling the mash in the distillation can into the condenser, and a heating means for heating the mash in the temperature raising can. Provide a distilling vapor supply path with an on-off valve that connects the passage and the heating can, and introduce the trailing distillate portion of the distilling vapor obtained in the distillation can into the heating can at the distilling vapor supply path. The mash in the temperature raising can was heated in the post-distillation part, and after the temperature was raised, the mash in the temperature raising can was heated by the heating means, and the heating vaporized distilling vapor. A distillation apparatus characterized in that. 5. The distillation apparatus according to claim 4, further comprising heating means for heating the mash in the distillation can. 6. The mash in the temperature rising can is different from the mash in the distillation can, and the distilling vapor taken out from the distillation can has a flavor of the mash in the distillation can. The distillation apparatus according to claim 4 or 5.