JP2007068489A - Method for producing sake with reduced alcohol and apparatus for the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce good quality sake with reduced alcohol having a low alcohol content and plenty of body by heating raw material sake and vaporizing and burning the alcohol. <P>SOLUTION: The method for producing sake with reduced alcohol is to heat the raw material sake having a concentration of about 18% alcohol content by passing the same through a pipe installed in a preheating tank of the raw material sake, feed the heated raw material sake to a burner vessel in a combustor of the sake with reduced alcohol, evaporate and burn the alcohol in the raw material sake by dispersing the same at high temperature and take out the sake reduced in alcohol content having the concentration of about 8% alcohol content. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method and an apparatus for producing boiled liquor used by a housewife or a housewife at the time of cooking, and in particular, an extremely high quality boiled liquor produced by evaporating and burning the alcohol content of a brewed liquor. The present invention relates to a manufacturing method and an apparatus thereof.

  Sake is widely used as a kind of cooking liquor to make the food delicious. The cooking effects of Japanese sake are thought to include richness and umami in dishes, improved aroma and flavor, disappearance of raw odors of meat and fish, softening of ingredients, and improved taste penetration.

  When using sake as a cooking liquor, boiled sake that has been boiled and then reduced in alcohol by boiling alcohol has been used effectively since long ago in order to prevent alcohol from adhering to the finished dish. was already arrived.

  Recently, as described above, for example, as disclosed in Japanese Patent Application Laid-Open No. 2004-180552 (Patent Document 1), in addition to the method of boiling boiled sake as described above to make alcohol boiled alcohol by skipping alcohol. In addition, a method for producing a cooked liquor by using an atmospheric distillation means or a vacuum distillation means at a temperature below the boiling point of ethyl alcohol is also known.

Furthermore, as shown in Japanese Patent Application Laid-Open No. 2004-254512 (Patent Document 2), a method of producing a cooked liquor having a low alcohol concentration by brewing source sake using a raw material rich in protein and subjecting the source sake to single distillation. Are known.
JP 2004-180552 A JP 2004-254512 A

  In the production of the above-mentioned boiled sake, in front of Japanese dishes and housewives, etc., using iron pans, etc., boiled sake to boil alcohol to reduce alcohol and concentrate the sake itself. Was. Boiled liquor is usually boiled and used in the necessary amount each time it is needed, but what is produced in large quantities using the above-mentioned means using a large pot etc. is called “boiled liquor” In some cases, it was commercially available.

  However, the conventional method of manually producing boiled liquor using a pan or the like has a problem of inefficiency because it is very time-consuming. In addition, because the manufactured boiled liquor is manufactured depending on the intuition of the worker, the quality of each boiled liquor changes depending on the skill of the individual, and even in the case of the same person, the finished boiled liquor There were problems such as variations in quality.

  Furthermore, as in the invention described in Patent Document 1 or Patent Document 2, cooking alcohol that has been reduced in alcohol by a normal pressure or reduced pressure distillation method that does not require boiling is obtained as a sufficiently concentrated sake. There is a problem that it is difficult to produce a rich cooking liquor in which umami ingredients such as amino acids are increased as compared with raw material liquor.

  The method and apparatus for producing boiled liquor according to the present invention is a completely new technology developed in view of the above-mentioned many problems, and in particular, the raw liquor is disposed in the raw liquor preheating tank. It is heated by passing through the pipe, and the heated raw liquor is sent to the combustor plate in the raw alcohol boiled combustor to diffuse the alcohol at a high temperature while being diffused, and burned to have a predetermined concentration The present invention provides a technology capable of producing a large amount of boiled sake in a stable state.

  The method for producing boiled liquor according to the present invention is an invention in which the above-mentioned conventional problems are fundamentally improved, and the configuration of the first invention is that the raw material liquor is disposed in the raw material liquor preheating tank. It is heated to a predetermined temperature by passing through the raw liquor passage pipe, and the alcohol content of the raw liquor is evaporated at a high temperature while being diffused by sending the heated raw liquor to the combustor plate in the raw liquor boiled burner, A method for producing boiled liquor, characterized by combusting evaporated alcohol and taking out boiled liquor having a predetermined alcohol concentration from a combustor dish.

  The configuration of the second invention of the method for producing boiled sake according to the present invention is that the raw material liquor introduced into the combustor plate in the raw material sake boiled off combustor is heated to a predetermined temperature by a raw material liquor heater as necessary. It is the manufacturing method of the boiled sake of 1st invention characterized by doing.

  The configuration of the third invention of the method for producing boiled sake according to the present invention is characterized in that the raw material liquor introduced into the combustor plate in the raw material sake boiled-off combustor is further heated to about 90 ° C. to 110 ° C. It is the manufacturing method of the boiled sake of the 1st invention or the 2nd invention.

  According to the fourth aspect of the method for producing boiled sake according to the present invention, the alcohol is introduced into the combustor plate in the raw material sake boiled combustor and heated while stirring by blowing compressed air for stirring. The method for producing boiled liquor according to the first to third inventions, characterized in that the portion is evaporated.

  According to the fifth aspect of the method for producing boiled sake according to the present invention, the alcohol content of the raw material liquor is evaporated and burned in the combustor plate in the raw material sake boiled combustor, and the concentration of the alcohol content is about 5%. It is the manufacturing method of the boiled sake of 1st invention thru | or 4th invention characterized by setting it to (degrees)-10 degrees.

  The apparatus for producing boiled liquor according to the present invention is an invention that has fundamentally improved the above-mentioned conventional problems, and the configuration of the first invention is that a raw material liquor passage pipe through which raw material liquor passes is arranged inside. A raw material liquor preheating tank which is installed and can store hot water inside, and combustion capable of evaporating and burning the alcohol content of the raw liquor at high temperatures while diffusing the raw liquor heated by the raw liquor preheating tank A boiled drink comprising a combination of a raw material sake boiled combustor having an internal dish and a boiled liquor storage tank for taking out and storing boiled liquor whose alcohol content has been evaporated and burned from the combustor dish. Sake production equipment.

  The configuration of the second invention of the apparatus for producing boiled liquor according to the present invention is provided with a steam pipe capable of passing heated steam along the raw liquor passage pipe disposed in the raw liquor preheating tank. It is the manufacturing apparatus of the boiled liquor of 1st invention characterized by having comprised.

  The third invention of the boiled sake production apparatus according to the present invention is the first invention or the first invention characterized in that a raw material liquor heater is provided below the combustor plate of the raw material sake boiled combustor. It is a manufacturing apparatus of the boiled sake of 2nd invention.

  The configuration of the fourth aspect of the boiled liquor manufacturing apparatus according to the present invention is provided with an air blowing device capable of blowing compressed air for stirring to the heated raw liquor in the combustor dish of the raw material boiled off combustor. It is the manufacturing apparatus of the boiled liquor of 1st invention thru | or 3rd invention characterized by having comprised.

  According to the fifth aspect of the apparatus for producing boiled liquor according to the present invention, there is provided a storage groove capable of storing boiled liquor in the combustor plate of the raw material sake boiled-off combustor, and a high height in the storage groove. It is the manufacturing apparatus of the boiled liquor of 1st invention thru | or 4th invention characterized by attaching and comprising the boiled liquor outlet which can adjust thickness.

  In the first invention of the method for producing boiled liquor of the present invention, since the raw liquor is passed through the raw liquor passage pipe disposed in the raw liquor preheating tank as described above, Can be heated to temperature.

  Furthermore, in the first invention, while the raw material liquor heated as described above is sent to the combustor plate in the raw material sake boiled combustor and diffused, the alcohol content is evaporated at a high temperature, and the evaporated alcohol content is removed. Since it is burned, it is possible to produce a large amount of uniform boiled liquor having a low alcohol concentration and a low alcohol odor and having richness and umami.

  In the second invention of the method for producing boiled sake according to the present invention, as described above, the raw material sake introduced into the combustor plate in the raw material sake boiled combustor is heated by the raw material sake heater as necessary. Therefore, the alcohol content of the raw material liquor can be evaporated more smoothly and the evaporated alcohol content can be burned efficiently.

  In the third aspect of the method for producing boiled sake of the present invention, the raw material liquor introduced into the combustor plate in the raw material sake boiled combustor as described above is further heated to about 90 ° C to 110 ° C. Therefore, the evaporation and combustion of the alcohol content of the raw material liquor can be made easier.

  In the fourth aspect of the method for producing boiled sake according to the present invention, as described above, the stirring is performed by blowing the compressed air for stirring to the raw material sake introduced into the combustor plate in the raw material sake boiling-off combustor. The alcohol content of the raw liquor can be evaporated more efficiently.

  In the fifth aspect of the method for producing boiled sake according to the present invention, as described above, the alcohol content of the raw material liquor is evaporated at a high temperature in the combustor plate in the raw material sake boiled off combustor, and the raw material is obtained. Since the alcohol content of the liquor is adjusted to 5 ° to 10 ° to produce boiled liquor, boiled liquor having a low alcohol concentration and less alcohol odor can be produced.

  In the first invention of the boiled liquor production apparatus of the present invention, since the raw liquor passage pipe is disposed in the raw liquor preheating tank capable of storing hot water as described above, The raw material liquor can be heated to a predetermined temperature by passing the raw material liquor through the passage pipe.

  In the first invention, since the combustor plate is provided inside the raw material sake cooker as described above, the raw material alcohol heated in the raw material sake preheating tank is sent to the combustor plate for diffusion. However, it is possible to produce a large amount of boiled sake with a low alcohol concentration by evaporating and burning the alcohol content of the raw material liquor at a high temperature.

  In the second invention of the boiled liquor production apparatus of the present invention, as described above, in the raw material liquor preheating tank, a steam pipe capable of passing heated steam along with the raw material liquor passage pipe is additionally provided. Therefore, by passing the heating steam through the steam pipe, the hot water stored in the raw material liquor preheating tank can be further heated to a high temperature. Moreover, since the heat | fever which burned alcohol content with the combustor plate is taken in into a raw material liquor preheating tank via a boiler, a raw material liquor preheating tank can be heated efficiently.

  In the third invention of the boiled sake production apparatus of the present invention, the raw material sake heater is provided below the combustor plate of the raw material sake cooked combustor as described above. The raw liquor heated to a predetermined temperature and sent into the combustor dish can be further heated.

  In the fourth invention of the boiled liquor production apparatus of the present invention, since the air ejection device is provided in the combustor dish as described above, compressed air is blown and stirred to the raw material sake in the combustor dish, Evaporation of raw material liquor can be promoted more effectively.

  In the fifth invention of the boiled liquor production apparatus of the present invention, since the storage groove is provided in the combustor dish as described above, the boiled liquor is temporarily stored in the storage groove and the stagnation flow. The amount of alcohol that evaporates can be increased. And since the boiled liquor outlet which can adjust height in the storage groove was attached, the amount of alcohol which evaporates can be increased / decreased by adjusting the time when boiled liquor flows.

  The method for producing boiled liquor and its apparatus according to the present invention will be described in detail with reference to the drawings as follows.

  FIG. 1 is a simplified explanatory view of a boiled sake production apparatus according to the present invention, FIG. 2 is a perspective view of the whole raw material sake cooked combustor, FIG. 3 is an explanatory view of a combustor plate, and FIG. 4 is a partially enlarged cross-sectional view of the combustor plate. 5 is a partially enlarged cross-sectional view of another combustor dish, and FIG. 6 is an explanatory view of a boiler provided in a part of the raw material liquor preheating tank.

  1 to 6, reference numeral 1 denotes a raw material liquor preheating tank in which hot water (water) 2 is stored. In the raw material liquor preheating tank 1, a raw material liquor passage pipe 3 and a steam pipe 4 are arranged side by side in a zigzag manner. A raw material liquor manual control valve 5 is attached to the base of the raw material liquor passage pipe 3 to adjust the amount of the raw material liquor supplied from the raw material liquor tank. A steam supply device 6 and a steam supply valve 7 are respectively attached to the base of the steam pipe 4.

  A water level meter 8 and a hot water temperature sensor 9 are attached to the raw liquor preheating tank 1, and the hot water sensor 9 is connected to a hot water temperature control panel 10. Moreover, the hot water temperature control board 10 and the said steam supply valve 7 are connected through the wiring. In the middle of the raw material liquor passage pipe 3, raw material liquor discharge opening and closing valves 11, 12 are provided. At the bottom of the raw material liquor preheating tank 1, a hot water 2 discharge opening / closing valve 13 is provided.

  In the figure, 14 is a raw material sake boiled combustor, in which a combustor dish 15 is provided. As shown in FIGS. 4 and 5, a storage groove 17 that can temporarily store boiled liquor 16 is provided in the periphery of the combustor dish 15. The storage groove 17 is provided with a boiled liquor discharge port 18, and a discharge pipe 19 connected to the boiled liquor discharge port 18 is provided with a boiled liquor discharge opening / closing valve 20.

  The distal end of the discharge pipe 19 is connected to a boiled sake primary receiving tank 21, and boiled sake stored in the boiled sake primary receiving tank 21 is supplied via a pump 22 or a manual valve 23. So that it can be taken out.

  At the center of the upper surface in the combustor plate 15, there is provided a jet outlet 24 through which the raw material liquor heated by the raw material liquor preheating tank 1 and sent by the raw material liquor passage pipe 3 can be ejected. In addition, on the upper surface of the combustor plate 15 around the ejection port 24, an air ejection device 26 having an air ejection port 25 on the lower surface of a triple circular tube capable of spraying compressed air for stirring to the raw material liquor is disposed. . A compressor 27 sends compressed air for agitation to the air ejection device 26.

  A raw material liquor heater 28 is disposed below the combustor plate 15, and the raw material liquor having a predetermined temperature flowing into the combustor plate 15 is further heated to a high temperature of about 90 ° C. to 110 ° C. This makes it easy to evaporate and burn the alcohol in the raw material liquor. The raw liquor heater 28 is connected with a heating power supply device 29, and the heating power supply device 29 is connected with a temperature sensor 30 attached to a predetermined position of the raw liquor passage pipe 3.

  As shown in FIGS. 1 and 2, a part of the raw material liquor preheating tank 1 protrudes greatly above the combustor plate 15, and a plurality of boiler tubes 31 are inserted in the inside thereof in the vertical direction. A boiler 32 for recovering combustion heat of boiled liquor is configured. The boiler 32 is configured so that the high heat of the alcohol combusted in the combustor dish 15 can be taken into the boiler 32 and the hot water 2 in the raw liquor preheating tank 1 can be brought to a higher temperature.

  In the present invention, the raw liquor is heated to a predetermined temperature by passing through the raw liquor passage pipe 3 of the raw liquor preheating tank 1, and the heated raw liquor is further combusted in the combustor plate 15 of the raw liquor boiled combustor 14. The alcohol content of the raw material liquor is evaporated at a high temperature while being sent to and diffused, and the evaporated alcohol content is combusted to produce a boiled sake 16 having a rich alcohol content.

  In producing the boiled liquor according to the present invention, there are considered a case where it is manufactured in a batch mode as shown in FIG. 4 and a case where it is manufactured in a continuous mode as shown in FIG.

  In the case of manufacturing in a batch system, as shown in FIG. 4, a predetermined amount of heated raw liquor filling the combustor dish 15 is supplied to the fuel combustor dish 15, and the alcohol content of the raw material liquor is heated to a high temperature for a predetermined time in the combustor dish 15. To produce boiled liquor 16 having a low alcohol concentration. The boiled sake 16 in the combustor dish 15 can be taken out via the boiled sake discharge opening / closing valve 20. By repeating this production process, it is possible to mass-produce and produce a uniform boiled liquor with a low alcohol concentration.

  Next, when the boiled liquor is produced in a continuous manner, as shown in FIG. 5, a predetermined amount of raw liquor is continuously supplied to the combustor dish 15 while being heated, and the alcohol of the raw liquor is combusted in the combustor dish 15. The boiled sake 16 having a low alcohol concentration can be continuously produced in large quantities by continuously evaporating and burning the components at a high temperature.

  In the production of the boiled sake shown in FIG. 5, do not store the raw material liquor sent to the combustor plate 15 in the storage groove 17 in the combustor plate 15 as shown in FIG. Then, the boiled sake 16 obtained by evaporating and burning alcohol in the combustor plate 15 at a high temperature is directly sent from the combustor plate 15 to the boiled sake primary receiving tank 21 via the boiled sake discharge opening / closing valve 20. There is a manufacturing method.

  Furthermore, as shown in FIG. 5B, a pipe-shaped boiled liquor outlet 33 having a predetermined height is attached to the boiled liquor outlet 18 of the storage groove 17, and the action of this boiled liquor outlet 18 Also, the boiled liquor 16 is allowed to flow over the storage groove 17 and the combustor plate 15 for a certain time (about 5 minutes to 10 minutes), and a long time is allowed to evaporate to burn a large amount of alcohol. There is a method of continuously producing boiled sake 16 having a lower alcohol concentration.

  Since the production method of the present invention is produced by evaporating and burning the alcohol content of the raw material liquor at a high temperature by passing through the above-mentioned steps in order, the alcohol concentration is low, the concentration of amino acids and the like is high, A certain boiled sake can be mass-produced uniformly.

  In the production method of the present invention, it is assumed that raw alcohol with an alcohol content of about 14 degrees to 20 degrees is used to produce boiled sake with an alcohol content of about 5 degrees to 10 degrees. When the production method of the present invention is carried out, about 20% to 30% of the raw material liquor is evaporated and burned to produce the final boiled liquor.

  Although the above explanation mainly explained the present invention mainly in the process of producing boiled sake from Japanese sake, the present invention is applicable to all sakes such as fruit wine, whiskey, brandy, wine, etc. as long as it contains alcohol. It can be applied to produce boiled sake.

It is a simplified explanatory drawing of a boiled sake production apparatus. It is a perspective view of the whole raw material sake boiled off combustor. It is explanatory drawing of a combustor plate. It is a partial expanded sectional view of a combustor plate. It is a partially expanded sectional view of the combustor dish of another example. It is explanatory drawing of the boiler provided in a part of raw material liquor preheating tank.

Explanation of symbols

1 ... Raw material liquor preheating tank 2 ... Hot water (water)
3 ... Raw material passage pipe 4 ... Steam pipe 5 ... Raw material manual control valve 6 ... Steam supply device 7 ... Steam supply valve 8 ... Water level gauge 9 ... Hot water temperature sensor 10 ... Hot water temperature control panel 11 ... Raw material discharge opening / closing Valve 12 ... Raw material liquor discharge on-off valve 13 ... 2 discharge on-off valve 14 ... Raw material liquor boiled combustor 15 ... Combustor plate 16 ... Boiled liquor 17 ... Storage groove 18 ... Boiled liquor outlet 19 ... Discharge pipe 20 ... Boiled Sake discharge open / close valve 21 ... Boiled sake primary receiving tank 22 ... Pump 23 ... Manual valve 24 ... Jet port 25 ... Air jet port 26 ... Air jet device 27 ... Compressor that sends compressed air for stirring to 26 28 ... Raw material liquor Heater 29 ... Power supply device for heating 30 ... Temperature sensor 31 ... Boiler tube 32 ... Boiler for recovering combustion heat of boiled sake

Claims (10)

  The raw liquor is heated to a predetermined temperature by passing through the raw liquor passage pipe installed in the raw liquor preheating tank, and the heated raw liquor is sent to the combustor plate in the raw liquor boiled combustor for diffusion. A method for producing boiled liquor, characterized in that the alcohol content of the raw material liquor is evaporated at a high temperature, the evaporated alcohol content is burned, and boiled liquor having a predetermined alcohol concentration is taken out from the combustor plate for production.   The method for producing boiled sake according to claim 1, wherein the raw material liquor introduced into the combustor plate in the raw material sake boiled combustor is heated to a predetermined temperature by a raw material liquor heater as required.   The method for producing boiled sake according to claim 1 or 2, wherein the raw material liquor introduced into the combustor plate in the raw material sake boiled combustor is further heated to about 90 ° C to 110 ° C.   4. The boiled food according to any one of claims 1 to 3, wherein the alcohol content is evaporated while spraying agitated compressed air to the heated raw material liquor introduced into the combustor dish in the combustor dish burner and heated. A method of producing sake.   5. The alcohol content of the raw material liquor is evaporated and combusted in the combustor plate in the raw material cooker combustor so that the concentration of the alcohol content is about 5 ° to 10 °. Method of making boiled sake.   A raw material liquor passage pipe for allowing raw material liquor to pass through is disposed inside, and a raw material liquor preheating tank capable of storing hot water therein, and the raw material liquor heated by the raw material liquor preheating tank while diffusing the raw material liquor Raw material sake boiled combustor having a combustor dish capable of evaporating and burning alcohol at a high temperature, and boiled sake storage tank for taking out and storing boiled sake from which alcohol is evaporated and combusted from the combustor dish A device for producing boiled liquor, characterized by being configured in combination with   A steam pipe through which heated steam can be passed along with a raw material liquor passage pipe disposed in the raw material liquor preheating tank, and combustion heat obtained by burning alcohol in the combustor dish via the boiler The apparatus for producing boiled liquor according to claim 6, wherein the apparatus is configured to be taken into a sake preheating tank.   The apparatus for producing boiled sake according to claim 6 or 7, wherein a raw material liquor heater is provided below a combustor plate of the raw material sake boiled combustor.   9. Boiled off according to claim 6, wherein an air jetting device capable of blowing compressed air for stirring to the heated raw liquor in the combustor dish of the raw material boiled off combustor is provided. Liquor production equipment.   A storage groove capable of storing boiled liquor is provided in a combustor dish of the raw material sake boiled combustor, and a boiled liquor outlet capable of height adjustment is attached to the storage groove. 10. A device for producing boiled liquor according to claim 6.

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