JP2829407B2 - Shochu manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing shochu using a single distillation apparatus, and more particularly, to a method for producing a deep, high-quality shochu having an enhanced medium-to-high boiling point component and esters having good flavor. The present invention relates to a method for producing shochu that can be obtained with a simple operation with good reproducibility.

[0002]

2. Description of the Related Art Conventionally, in a method of producing shochu using a single distillation apparatus, a method of distilling under normal pressure or reduced pressure has been performed. However, distillation is performed by heating fermentation mash to evaporate and vaporize volatile components. It is characterized in that the composition and content of volatile components in mash change continuously, and the composition and content of volatile components in distillate also change continuously. Shochu has a complex flavor composed of raw materials, volatile components derived from fermentation, or heating or storage aging during distillation, and the flavor component is largely due to differences in distillation methods. In the atmospheric distillation method, the fermented moromi is heated at 80 ° C. or higher, and the components generated by the heating reaction such as furfural and melanoidin increase, which is not preferable. Therefore, the vacuum distillation method was developed. That is, in the vacuum distillation method, since distillation is performed by heating at 40 to 60 ° C., the amount of components generated by heating is small, and shochu mainly containing aroma components derived from fermentation is produced. Furthermore, in the vacuum distillation method, in order to obtain shochu of diversified quality with a characteristic flavor, by removing the first distillation and later distillation divisions of distillation, also known in the atmospheric distillation method, and by changing the degree of vacuum, the purpose and A method of obtaining shochu of a high quality is adopted. Flavor components other than alcohol contained in shochu include aldehydes, higher alcohols, esters, organic acids, and furfural, and these are considered to form a balance of flavors in total in flavor. From this viewpoint, various simple distillation apparatuses have been studied to improve the flavor of shochu.

[0003] For example, Japanese Patent Application Laid-Open No. 56-18585 discloses an arrangement in which alcohol-containing shochu vapor generated from a single mash heating evaporator is arranged to be guided to a cooling device by two or more conduits provided in parallel. Is a conduit that immediately leads to a cooling device, a conduit that passes through a device of different degrees of rectification, reflux, and concentration and that leads to a cooling device. Change the degree of reflux and concentration,
A shochu distillation apparatus for distilling shochu having less savory components is described. Japanese Utility Model Publication No. Hei 3-5280 discloses a simple type of distilled liquor provided with a distillation can that boil an undiluted solution of fermented mash containing a liquor component to generate liquor vapor, and a condenser that cools the liquor vapor to obtain the liquor. In the distillation apparatus, a cyclone-type collector that has a jacket part to which cooling water is supplied to a part of the peripheral wall and that condenses and removes high-boiling components contained in alcohol vapor is removed from the distillation can to the condenser. A single distillation apparatus for distilled liquor is provided, which is provided in the middle of a path leading to the apparatus, and is provided with a path for refluxing the high-boiling component from the collector to a distillation can. According to this apparatus, the content of the high boiling component in the distillate of shochu is reduced because the high boiling component is mainly refluxed. JP-A-6-62826 discloses that
In a simple distillation machine, a front distillation can is installed before the distillation can,
The pre-distillation can and the distilling can are connected via a scale, and the pre-distillate, the post-distillate or the moromi obtained by the previous distillation operation is put into the pre-distillation can, and the pre-distillation can is inserted into the pre-distillation can. The alcohol content in the distillate is reduced to 0 or 0 by tracking the alcohol content by a detector while blowing steam into the distillation device through the distillation can.
A shochu distillation method and apparatus for continuing the distillation by injecting steam directly into the distillation can from the point of time approaching, and improving the distillation can have been made.

[0004]

Problems to be Solved by the Invention JP-A-56-1858
In the device described in Japanese Patent Application Laid-Open No. 5 (1994) -205, it is expected that the trouble of valve operation and the like will be complicated. Since it is considered that a proper amount of reflux is not determined and the quality of shochu is fluctuated, there is room for study on the formation of flavor of shochu. In recent years, the demand for diversification and stabilization of quality has become stronger, and by devising the reflux method and operation in the method of producing shochu using a single distillation apparatus, shochu with enhanced flavor has good reproducibility and is easy to use. A method for producing shochu obtained by a simple operation has been desired. SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing shochu with a high reproducibility and a simple operation, which can provide shochu of high quality with enhanced flavor and rich in aroma components, in view of the above-mentioned prior art.

[0005]

SUMMARY OF THE INVENTION In general, the present invention relates to a method for producing shochu using a single distillation apparatus, wherein the distillation step of the middle distillate section is performed by using 20 to 8 condensates corresponding to the middle distillate section.
The present invention relates to a method for producing shochu, wherein distillation is performed while directly refluxing an amount corresponding to 0% (volume ratio) to mash.

[0006] The shochu in the present invention refers to liquors obtained by distilling alcohol-containing substances, and includes rice shochu, wheat shochu, potato shochu and the like. Shochu is divided into two by a distillation method, and the one distilled by a continuous distillation machine is referred to as shochu shells, and the one distilled by a single distillation machine is classified as shochu breeds. Any type can be used as long as it includes one distilled by a single distillation apparatus.

As a result of intensive studies, the present inventors have found that, in a method for producing shochu using a single distillation apparatus, the distillation step in the middle distillate section is performed at 20-80% (by volume) of the condensate corresponding to the middle distillate section. It has been found that a high-quality product that solves the above-mentioned problems can be obtained by performing distillation by directly refluxing an amount corresponding to the above-mentioned mash.

Hereinafter, the present invention will be described in detail. A feature of the method for producing shochu using a single distillation machine is that distillation proceeds under conditions where the composition and content of volatile components in the fermented mash to be distilled continuously change, and a distillate is produced. Examples of the low boiling components of the volatile components of the distillate include acetaldehyde, ethyl acetate, ethanol, n-propanol, i-
Butanol, i-amyl acetate, n-butanol, i-amyl alcohol, ethyl caproate, and the like. Examples of the medium- and high-boiling components include hexyl alcohol, ethyl caprylate, heptyl alcohol, furfural, octyl alcohol, and ethyl caprate. Examples include diethyl succinate, ethyl laurate, β-phenethyl alcohol, ethyl myristate, ethyl palmitate and the like. The composition and content of these volatile components largely depend on the content ratio of various volatile components in the mash in the distillation can.

In the simple distillation apparatus for distilled liquor described in Japanese Utility Model Publication No. 3-5280, a cyclone-type collector is used, and the periphery is cooled by a jacket, so that the volatile vapor becomes supersaturated in the cyclone, The condensed liquid in which the high-boiling components are condensed and the splashes from the distillation can are turned into liquid droplets and returned. Refluxing high-boiling components using a cyclone-type collector reduces the amount of high-boiling components in the product as compared to the case without reflux, but actively recovers ethanol in volatile vapors as a product. The amount of reflux must be set low.

On the other hand, in the method for producing shochu of the present invention, ethanol, which is a main component of the volatile components, is returned to the mash by refluxing the volatile components having a low, medium, and high boiling point using an ordinary condenser. Try to keep the concentration relatively high. This promotes the distillation of other volatile components that coexist, as is known in extractive distillation, etc., keeps the boiling point relatively low, and suppresses the evaporation and vaporization of the high boiling components, so that the normal distillation The amount of ethanol to be removed as a section can be reduced, the recovery rate of ethanol can be increased, and low-, medium-, and high-boiling aroma components other than ethanol in the distillate can be enriched.

The present invention will be illustrated in comparison with a conventional distillation method. FIG. 1 shows an example of the configuration of a reduced pressure single distillation apparatus according to the present invention having a reflux function. The apparatus shown in FIG. 1 includes a moromi heating unit 1, a first condenser 2, a reflux pipe 3, a second condenser 4, a detector 5, a cooler 6, a first tail tank 7, a product tank 8, a vacuum pump 9 , Consisting of the main parts of the first flow meter 10 and the second flow meter 11, having a plurality of condensers and a reflux tube, and further having flow meters for quantitatively controlling the flow rate for reflux and distilling, respectively. Is provided. Fig. 2 shows the configuration of a conventional vacuum decompression single distillation apparatus.
Shown in The apparatus shown in FIG. 2 includes a mash heating unit 12, a condenser 1
3. Consisting of the main parts of a detector 14, a first retaining tank 15, a product tank 16 and a vacuum pump 17.

The present invention will be described in more detail with reference to FIG. The distillate as referred to in the present invention refers to a condensate which is a product coming out of the outlet of the final condenser, and simply referred to as a condensate in the middle of the moromi heating section to the outlet of the final condenser. This refers to the liquid obtained by condensing a part.

The fermented mash is heated in the mash heating section 1 and guides the volatile vapor to the first condenser 2 to condense part or most of the volatile vapor and then sends it to the second condenser 4 where it is condensed and stored. Discharge. At this time, it may be led to the second condenser 4 without being condensed in the first condenser 2 and condensed to be a distillate. The distillate obtained passes through a detector 5 and is cooled by a cooler 6 to lower the temperature of the distillate.
The middle distillate section of good quality is received by the product tank 8, the tail distillate is further removed, and the distillate is led to the first tail distilling tank 7. The initial distillate may be mixed with the following mash and distilled, or may be stored together for several times and separately redistilled. In the distillation step of the middle distilling division, (1) the cooling water temperature of the first condenser 2 is appropriately selected depending on the target quality of shochu, and is 0 to 40 ° C.
Preferably, the temperature may be selected from the range of 5 to 35 ° C.
(2) When there is one condenser, the condensate may be obtained either at the middle or at the outlet of the condenser, and when there are two or more condensers, the condensate may be obtained at the middle of any condenser or at the outlet. Any of the outlets may be used, and may be appropriately selected depending on the reflux amount. The amount of reflux can be arbitrarily changed by the first flow meter 10 and the second flow meter 11, and can be quantitatively managed using these two flow meters. At this time, the ethanol concentration of the condensate gradually started to decrease from 70% (v / v),
(V / v). The amount of reflux can be equivalent to 0 to 100% (volume ratio) of the condensate corresponding to the middle distillate category, but if less than 20% (volume ratio), the total ester content in the product will not be refluxed. , The effect of reflux is almost unchanged, and if it exceeds 80% (volume ratio),
The distillation time is long and not economical. Practically, the condensate from the first condenser 2 is separated into 20 to 20 condensates corresponding to the middle distilling section.
80% (by volume), preferably 30-70% in terms of product quality
The distillation may be performed while refluxing an amount corresponding to (volume ratio). Even when the condensate (distillate) from the second condenser 4 is distilled while being refluxed, 20 to 80% (volume ratio) of the condensate corresponding to the middle distillate section, preferably 30 to 80% in terms of product quality.
Distillation may be performed while refluxing an amount corresponding to 70% (volume ratio). By appropriately selecting the amount of reflux, the amount of middle- and high-boiling components in the product can be increased as compared with the case where no reflux is performed. Adjustment of the amount of reflux may be performed in conjunction with automatic control, or a program operation may be performed. (3) The reflux period can be performed for all or a part of the distillation process in the middle distilling section, and may be appropriately selected according to the target quality. The distillation may be performed while refluxing the good-quality middle distillate once received in the product tank 8, but it is not practical because it is difficult to obtain shochu of stable quality.

As described above, by using the method for producing shochu of the present invention, (1) adjusting the cooling water temperature of the condenser,
By appropriately combining (2) setting and adjusting the amount of reflux, (3) setting the period of reflux, and the like, a high-quality shochu with an enhanced flavor that could not be obtained by the conventional distillation method can be easily reproduced with good reproducibility. It can be obtained by operation, and quality can be diversified.

[0015]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 A koji obtained by soaking, draining, steaming and cooling of 70% polished barley by a conventional method, inoculating shochu white koji mold and koji making.
8 kg was charged into 9 liters of fetched water, shochu yeast was added to perform primary charging, and fermented at 20 ° C. for 7 days. Then
Steamed barley 40 prepared from white pearl barley with a ripening rate of 70% by a conventional method.
kg and 50 liters of pumping water were added as a secondary charge to the primary charge mash, followed by fermentation at 20 ° C. for 15 days. Table 1 shows the component analysis values of the fermented mash.

[0017]

[Table 1] Table 1 Component analysis value of fermented mash 成分 Component and index value analysis Value エ タ ノ ー ル ethanol (%, v / v) 15.3 Total sugar (%, v / v) w / v) 1.5 Straight sugar (%, w / v) 0.4 Total nitrogen (mg%, w / v) 24.1 Amino nitrogen (mg%, w / v) 16.0 Acidity (0. 1N NaOH ml / 10ml) 7.3 pH 4.1 Fermentation yield (%) 82.3───────────────────────────── ────

Of the 100 liters of this fermented mash, 50 liters were subjected to the ordinary vacuum distillation method (control), and the remaining 50 liters were subjected to the distillation method of the present invention.

The specific operation of the distillation method is shown below. Put 50 liters of fermented mash into a distillation can. The cooling water of 15 to 18 ° C. is passed through the second condenser 4. Vacuum pump 9
And check for any leaks in the piping, etc. while looking at the pressure gauge. When the degree of pressure reduction reaches 60 torr, steam is introduced into the pipe for indirect heating of the moromi heating unit 1 to start heating. After confirming the rise of the moromi temperature in the distillation can, cooling water of 15 to 18 ° C. is passed through the first condenser 2. The mash in the distillation can is 40
When the temperature reaches around ℃, boiling begins, and condensate begins to flow. Next, the distillate starts flowing from the second condenser 4. For the first minute after the distillate starts to flow, it is used as the first distillate.
And put them separately. Thereafter, it is put into the product tank 8 as a middle buckle division. Immediately after switching from the first distillation section to the middle distillation section, the detector 5 indicating the ethanol concentration of the distillate is 70% (v / v).
And gradually decreases as the distillation proceeds. In addition,
The first distillate is mixed with the following mash and distilled. Reflux after switching to the middle distillate section. The values of the first flow meter 10 indicating the amount of reflux and the second flow meter 11 indicating the amount of distillate are adjusted by the amount of steam. Since the amount of reflux depends on the temperature of the first condenser and the amount of cooling water, the amount of reflux is adjusted by adjusting the amount of cooling water.
When the detector 5 indicates 15% (v / v), the product tank 8
When the detector 5 indicates 8% (v / v), the vacuum pump 9 is stopped to terminate the distillation. Open the valve as close as possible to the distillation can, and supply air from outside the system to return to normal pressure. Dispose of the waste liquid and stop water flow to the cooling water of each condenser. Table 2 shows the distillation conditions.

[0020]

[Table 2] Table 2 Distillation conditions ─────────────────────────────────── Item The present invention method Control ─────────────────────────────────── Decompression degree (torr) 60 60 Condenser Cooling water temperature Inlet (° C) 15-18 15-18 Outlet (° C) 30-35 30-35 Reflux amount (%) 50 50 Removal of post-distillate Distillate ethanol concentration Distillate ethanol concentration Less than 15% (v / v) 20 % (V / v) is removed as tailing. ──

As a result of distillation according to the conditions shown in Table 2, the respective distillation ratios were 93% for the method of the present invention and 90% for the control, and the method of the present invention was advantageous in the distillation rate. Next, the analytical values of the components of the obtained distillate are shown in Table 3, and the analytical values of the aroma components are shown in Table 4.

[0022]

[Table 3] Table 3 Component analysis value of distillate [alcohol 25% (v / v) conversion] ────────────────────────── ───────── Component Contrast with the method of the present invention ────────────────────────────────── {Total ester (ppm) 191 161 Total albitide (ppm) 6.4 6.6 Acidity (0.1N NaOH 0.5 0.7 ml / 10 ml) pH 4.8 4.9} ───────────────────────────

[0023]

Table 4 Analytical values of flavor components [alcohol 25% (v / v) conversion] 換算────── Ingredients Control method of the present invention 発 明 Low boiling point component (Ppm) Acetaldehyde 13 13 Ethyl acetate 148 95 n-Propanol 181 158 i-Butanol 225 200 i-Amyl alcohol 874 691 Ethyl caproate 2 Trace Medium high boiling point component (ppm) Hexyl alcohol 32 2 Ethyl caprylate 44 4 Heptyl alcohol 98 Ethyl caprate 87 Ethyl laurate 54 β-Phenethyl alcohol 36 27 Ethyl myristate Trace Trace Ethyl palmitate 62 ──────────────

From Table 3, it can be seen that the method of the present invention has a higher total ester content than the control and is about 1.2 times as effective as reflux. As shown in Table 4, the method of the present invention has more low-boiling components and a stronger aroma than the control. In addition, a large amount of medium- and high-boiling components related to flavor, for example, β-phenethyl alcohol and the like are contained, and the flavor is enhanced. Next, a sensory test was performed by comparing the method of the present invention with a control. Table 5 shows the results of the sensory test.

[0025]

[Table 5] Table 5 Sensory test results ─────────────────────────────────── Item Method of the present invention ─────────────────────────────────── 香 り Aroma 2.3 3.5 Taste 2.5 3.9 Overall 2.3 3.6 Evaluation opinion ○ Fermentation aroma is rich ○ Fermentation aroma is normal ○ Taste is clean and deep ○ Taste is clean and pale ○ No heat flavor ○ No heat flavor ──── ───────────────────────────────

Note) Sensory test evaluation method 5-point method
1: Good ~ 5: Bad panelists 10 (average)

From Table 5, it can be seen that the flavor of the method of the present invention is enhanced by fermentation as compared with the control, and that the shochu has a deeper flavor. Naturally, the heated flavor that was felt in the distillate from the atmospheric distillation was not observed.

[0028]

As described above, by producing shochu according to the present invention, good flavor components produced in fermented moromi are enhanced, and a large number of high quality shochu with a clean taste and deepness is obtained. The reproducibility was good and the operation was simple. As described above, the present invention is an extremely excellent method for producing shochu useful for diversifying and stabilizing the quality of shochu.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing an example of a reduced pressure single distillation apparatus according to the present invention having a reflux function.

FIG. 2 is an explanatory diagram showing an example of a conventional vacuum single distillation apparatus.

[Explanation of reference numerals] 1 and 12: mash heating section, 2: first condenser, 3: reflux pipe,
4: second condenser, 5 and 14: detector, 6: cooler, 7
And 15: First tail tank, 8 and 16: Product tank, 9
And 17: vacuum pump, 10: first flow meter, 11: second
Flow meter, 13: condenser

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Tadashi Shigeno 3-4-1, Seta, Otsu-shi, Shiga Central Research Laboratory of Takara Shuzo Co., Ltd. (72) Inventor Takumi Takayama 2-1-1, Nanryo-cho, Uji-shi, Kyoto −58 (72) Inventor Morita Atsuyuki 31-1 Grandur Kamogawa 3rd Building 1012, 31-1 Nakajimagawadacho, Fushimi-ku, Kyoto-shi, Kyoto (72) Inventor Tadashi Yano ▲ Toku ▼ 3-19-3 Takejodai, Sakai City, Osaka ) References Japan Brewing Association Magazine, Vol. 78 [12] (1983) p. 977-980 (58) Field surveyed (Int. Cl. ⁶ , DB name) C12G 3/12 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. A method for producing shochu using a single distillation apparatus, wherein the distillation step of the middle distillate section directly refluxes an amount corresponding to 20 to 80% (volume ratio) of the condensate corresponding to the middle distillate section to the mash. A method for producing shochu, wherein the distillation is performed while distillation. 2. The method for producing shochu according to claim 1, wherein the amount of reflux of the condensate is an amount corresponding to 30 to 70% (volume ratio) of the condensate corresponding to the middle distillate section. . 3. The method according to claim 1, wherein the condensate has an ethanol concentration of 15 to 15.
The method for producing shochu according to claim 1, wherein the shochu is 70% (v / v).