JP3537463B2 - Distilled liquor production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention is produced by distillation.
The present invention relates to a method for producing shochu, whiskey, brandy and other distilled liquors. In particular, the present invention relates to a method for distilling Type B shochu using a single distillation still.

[0002]

2. Description of the Related Art Shochu has conventionally been classified into a class A and a class B according to the Liquor Tax Law, and the class A is divided by water into alcohol obtained by removing impurities such as fusel oil while distilling with a continuous distillation still. On the other hand, the class B is distilled in a single distillation still, that is, it contains volatile substances in various alcoholic fermentation by-products as trace components. The method of producing this kind of shochu is, for example, a single type of mash that is obtained by combining rice koji and water and fermenting the first moromi, sweet potato, and rice and other starchy raw materials. It is manufactured by distillation in a still. Since the vapor distilled from the top of the distillation still is composed of components having various types of boiling points as shown in Table 1, the yield and the original components of shochu can be easily extracted.

As shown in FIG. 2, a single-type atmospheric distillation apparatus of this type generally employs a distillation pot for heating and distilling the ripened mash with steam and a distillation pot provided at the top of the distillation pot 51 to increase the yield of alcohol. For this reason, the small cooling section 54 and the distillate vapor having passed through the small cooling section 54 are subjected to heat exchange through the swan neck 52 while controlling the temperature of the cooling water to 30 ° C. by one condenser 53 shown in FIG. The entire amount is condensed and cooled with the temperature distribution shown in (A).

[Table 1]

[0004]

However, such a conventional technique has the following disadvantages. In the simple atmospheric distillation apparatus, a liquid with black impurities generated by the contact between the material of the swan neck (particularly copper) and the leaked paper at the time of the first distillation is distilled, and the distilled liquid is directly passed through a condenser to the shochu. Since it is mixed in, kettle-like odor is easily generated. Further, in order to solve the above-mentioned drawbacks, if it is attempted to discharge the liquid containing the impurities to the outside of the system at the time of the initial storage, an aroma component is also released together with the liquid, which is not preferable. The alcohol content obtained by the above-mentioned apparatus is fixed at 40-45%, so that not only can the original sake of any frequency not be obtained, but also the flavor and aroma are fixed, and basically a single type You can only get shochu. In addition, in the above-mentioned production method, unless the original liquor obtained by the above method is divided by water, shochu having a desired alcohol content of 35 or 25 degrees cannot be obtained, and as a result, the flavor, aroma and the like are reduced. Further, in the above-mentioned prior art, the distillate vapor at 100 ° C. is cooled to 30 ° C. in a condenser with cooling water, and the cooling requires a large amount of cooling water for utilizing sensible heat.

[0005] In view of the drawbacks of the prior art, the present invention is to provide a method for producing a distilled liquor, particularly a type II shochu, which is rich in aroma without generating a pot-like odor and without dispersing an aroma component. Aim. The present invention provides an alcoholic spirit of the original sake produced by the distillation, and furthermore, the flavor, the aroma and the like can be adjusted arbitrarily. As a result, the flavor and the aroma can be improved and a variety of spirits can be obtained. The purpose is to provide a manufacturing method. An object of the present invention is to provide a method for producing distilled liquor in which the cooling water for cooling the distillate vapor is significantly reduced.

[0006]

The present invention provides a plurality of condensers for condensing distillate vapor distilled by a still,
In the method for producing distilled liquor in which the high-boiling component and the low-boiling component of the distillate vapor are separated and condensed by respective condensers, the distilling vapor is dropped before the second condenser using sensible heat for condensing the low-boiling components. A first condenser composed of a liquid film condenser is provided, and the vapor distilled out of the mash stored liquid in the distillation still and distilled by the distillation still is discharged to the falling liquid through an outlet path. It was led to a membrane condenser, and the high boiling point component of the distillate vapor was separated and condensed using the latent heat of evaporation of the cooling water .
After that, the vapor from which high-boiling components have been removed is used for heat exchange of cooling water.
Is introduced into the second condenser, which is more condensed,
While condensing, the distillate vapor is placed in front of the distillation still.
In the middle of the lead-out path leading to the first condenser,
Providing a rising portion formed by raising and staying in the rising portion
The liquid with impurities generated during the first storage
Return to the distillation pot side from the path connected to
Is characterized by being released outside the system . According to this invention, instead of condensing the distillate vapor with a single condenser, a plurality of condensers for condensing the distillate vapor are provided,
The high-boiling component and the low-boiling component of the distillate vapor can be separated and condensed by the respective condensers, or the condensing ratio can be adjusted and the sampling ratio can be changed. The taste and flavor can be adjusted by the mixing ratio of each liquid. By returning the condensate of the high-boiling component to the distillation still, a high-frequency distilled liquor can be obtained.

[0007]

According to the technical means, the alcohol content obtained by condensation of the high boiling components is, for example, 10 to 30%, and the alcohol content obtained by the low boiling components is, for example, 40 to 40.
The range of the alcohol content can be greatly changed to 70%, and by mixing these two liquids with each other, it is possible to obtain the original sake of any content. The flavor and aroma of the two liquids also differ greatly because the extracted components are different. Therefore, the taste and flavor can be arbitrarily adjusted by the mixing ratio of each liquid.
Therefore, according to the present invention, since the alcohol content can be arbitrarily varied without being divided by water, it is possible to obtain a distilled liquor having a rich variety of tastes and flavors and a wide variety of flavors.

Further, according to the present invention, since a rising portion is provided in the middle of the lead-out path for leading the distillate vapor from the distillation still to the first condenser, the vapor passes through the rising portion but is generated at the time of the first storage. Only the liquid with impurities is retained in the rising section, and the liquid is returned to the distillation pot side from the rising section or discharged out of the system, so that the distillate with black impurities at the time of the first distillation is removed. It is not mixed into the shochu liquor as it is via the condenser, and as a result, the generation of a pot-like odor can be prevented.

[0009] Furthermore, in the distillation kettle at the first reservoir on the mash reservoir
In between empty to release water vapor (steam), by which recovering the flavor components present in the space together with the means steam or condenser side, enable general flavor components during Hatsutamari floating in the mash top Can be captured.

Further, according to the present invention, the condensation of the above-mentioned baber is not cooled all at once to 30 ° C., but, for example, the first condensation is carried out at 85 ° C. and the second condensation is carried out stepwise at 30 ° C. Therefore, the cooling can be performed without using a large amount of cooling water. In particular, the present invention evaporates a part of the cooling water after passing through the first condenser for condensing the high-boiling component, and condenses the high-boiling component using the latent heat of evaporation. As a result, the heat energy exchange efficiency is greatly improved as compared with the use of sensible heat.

[0011] Therefore, in the above invention, the use of the cooling water is only required for the condenser on the low boiling point component side, so that the amount of the cooling water used is greatly reduced as compared with the conventional apparatus. In addition, the present invention compresses steam used for the latent heat of evaporation as described later, and uses the compressed steam for heating steam for distilling mash in the distillation still. The supply of heat energy from the outside is substantially unnecessary on both the side and the first condenser side, leading to a significant reduction in the energy used.

[0012]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing an embodiment of the present invention. However, unless otherwise specified, dimensions, materials, shapes, relative arrangements, and the like of the components described in this embodiment are not intended to limit the scope of the present invention thereto, but are merely illustrative examples. Not just. FIG.
1 shows an apparatus for producing a second-class shochu according to an embodiment of the present invention.
Is a normal pressure type distillation pot in which aged moromi is stored, a steam discharge part 10 installed at the bottom of the pot to perform heating distillation of the mash liquor 1A, and an atmosphere on the moromi liquor 1A in the distiller 1 A discharge port 15 for discharging water vapor (steam) into the space, and a swan-neck type discharge path 11 for discharging vapor from the distillation still 1 is extended in a horizontal direction, and is provided through a flexible pipe 12 and a discharge path 13. To the falling liquid film type condenser 2 (first condenser).

The leading route 13 includes the route 13
Is provided so that only the liquid with impurities generated during the initial storage can be retained in the rising section 13A, while the vaporized vapor passes through the rising section 13A. . Then, the liquid staying in the rising section 13A is returned to the distillation still 1 via the kettle return path 14.
On the other hand, a steam path 17 from a boiler (not shown) is connected to the discharge port 15, and the control valve 16 is opened only at the time of initial heating to allow steam (steam) to flow into the space inside the moromi 1 A in the still 1. It is configured to be releasable.

The outlet side of the electromagnetic valve 16 of the steam path 17 is branched and connected to a discharge side path 19 of the steam compressor 4 for supplying steam to the steam discharging section 10 side. On the other hand, the steam compressor 4 compresses and heats the reduced-pressure steam in the flash tank described later, and discharges the compressed steam into the distillation still 1 through a steam discharging part 10 installed at the bottom of the flash tank. Is heated and distilled. Incidentally, 41 is a motor,
42 is an inverter.

On the other hand, the vapor introduced into the falling film condenser 2 exchanges heat with the cooling water falling on the inner peripheral side of the heat transfer pipe 24 connected to the lead-out path 13 to condense the cooling and high-boiling components. The high-boiling components are separated by a liquid separation tank 23, cooled by cooling water in a liquid cooler 25, and taken out as high-boiling components. In addition, the liquid separation tank 2
Part of the high-boiling components condensed by 3 is returned to the distillation still 1 via the reflux path 26. Then, the cooling water heated to, for example, 80 ° C. by the heat of the vapor is partially evaporated in the falling film condenser 2 and guided to the flash tank.
The pump 30 is a cooling water pump.

The vapor from which the high-boiling components have been removed by the liquid separation tank 23 is introduced into the second condenser 3 which is condensed by the ordinary heat exchange of cooling water through the outlet pipe 31, and the low-boiling components are condensed. And the liquid separation tank 33
, The low-boiling components are separated into liquids, and are taken out as undiluted sake of the low-boiling components. Then, the vapor not condensed by the liquid separation tank 33 is discharged out of the system through a path 39. In the figures, 28 and 36 are level adjusters, and 27 and 37 are solenoid valves.

Next, the operation of this embodiment, which has already been clarified in the description of the embodiment, will be schematically described again according to the shochu manufacturing procedure. First after a predetermined Chokomi ripening mash in still 1, to release water vapor (steam) from discharge port 15 to the distillation the * kiln mash top of the distillation still 1 Open solenoid valve 16 in the space, the The flavor components present in the space are introduced into the falling liquid film condenser 2 together with the water vapor. Thereby, the flavor component at the time of the first storage floating on the moromi storage liquid 1A released to the atmosphere can be effectively captured. The steam path 17
The outlet side of the electromagnetic valve 16 is branched to supply steam to the steam discharging section 10 at the bottom of the storage liquid 1A via the discharge side path 19 of the steam compressor 4, and furthermore, the steam compressor 4
Then, the reduced pressure steam in the flash tank 5 is compressed and heated, and the compressed steam is discharged into the distillation still 1, so that the stored liquid 1A is heated and distilled.

The vapor generated by the distillation is
Swan neck 11 and flexible pipe 1 from distillation still 1
It is guided to the falling liquid film condenser 2 via the outlet 2 and the outlet path 13. The vapor introduced into the falling film condenser 2 exchanges heat with the cooling water falling on the inner peripheral side of the heat transfer pipe 23 connected to the outlet path 13. The heat exchange temperature at this time is shown in the figure.
As shown in FIG.
The surface temperature is high and the condensation of low-boiling components is low. After passing through the falling film condenser 2, the high-boiling components are separated by a liquid separation tank 23, cooled by cooling water in a liquid cooler 25, and taken out as high-boiling components.

In this case, the high boiling point component condensed in the falling film condenser 2 is returned to the still 1 by the reflux line 26 to produce a high-frequency alcohol in the next ordinary condenser 3. Can be. Therefore, it is not necessary to perform a small cooling operation as in the related art. Then, the cooling water heated to, for example, 80 ° C. by the heat of the vapor is partially evaporated in the falling film condenser 2 and guided to the flash tank.
It is the falling film condenser 2 that makes use of this evaporative latent heat.
A steam recompressor 4 for reusing steam evaporated in the steam compressor.

The vapor from which the high-boiling components have been removed by the liquid separation tank 23 is introduced into the second condenser 3 which is condensed by the ordinary heat exchange of cooling water through a heat exchange pipe, and the low-boiling components are condensed. And the low-boiling components are separated by a liquid separation tank, cooled in a liquid cooler 25 by cooling water, and taken out as low-boiling components.
In this case, the condenser is cooled by utilizing sensible heat with cooling water.In the present invention, the falling liquid film condenser 2 is provided before the ordinary condenser, and the high-boiling components are condensed in advance.
Since the temperature of the vapor introduced into the ordinary condenser has dropped to around 85 ° C, and the amount of cooling water required when condensing low-boiling components in order to perform the condensation, Can be reduced to about 1/4. FIG. 3 (B)
Shows the temperature distribution of this embodiment. FIG. 4 shows the time series change of the alcohol content obtained by each of the condensers 2 and 3. Therefore, the alcohol content as well as the taste and aroma of the product are obtained by mixing the fractionated high-boiling component and low-boiling component liquor. Can be adjusted.

[0021]

As described above, according to the present invention, it is possible to obtain a distilled liquor which is rich in aroma, in particular, a type 2 shochu without causing a kettle-like odor and without dispersing an aroma component. Further, the present invention can arbitrarily adjust the alcohol content, the flavor, the aroma and the like of the source liquor produced by the above-mentioned distillation. As a result, the flavor and the aroma can be improved and a variety of distilled liquors can be obtained. Further, according to the present invention, the cooling water for cooling the distilling vapor can be significantly reduced.

[Brief description of the drawings]

FIG. 1 shows an apparatus for producing a second class shochu according to an embodiment of the present invention.

FIG. 2 shows an apparatus for producing a second-class shochu according to the prior art.

FIG. 3 shows a change in temperature of distillation vapor and cooling water;
(A) is the conventional apparatus shown in FIG. 2, and (B) is the manufacturing apparatus shown in FIG.

FIG. 4 is a time-series distribution diagram showing a time-series alcohol frequency change of each of a high-boiling component and a low-boiling component which are decomposed by the manufacturing apparatus shown in FIG.

[Explanation of symbols]

1 distillation still 2 First condenser 3 Second condenser 4 Steam compressor 5 Flash tank 11, 12, 13 Derivation route 13A Start-up part 15 Steam outlet

Continued on the front page (72) Inventor Shigeru Sakashita 2-13-1, Botan, Koto-ku, Tokyo Inside Maekawa Manufacturing Co., Ltd. (72) Inventor Samejima ▲ Yoshi ▼ hiro 4131 Nishikago, Makurazaki-shi, Kagoshima Satsuma Sake Co., Ltd. (72) Inventor Shunichi Yonemoto 4131 Nishikago, Makurazaki City, Kagoshima Prefecture Inside (72) Inventor Shuichi Komine 4131 Nishikago, Makurazaki City, Kagoshima Prefecture (72) Inventor Yoshimoto Inside (72) Kyushu Electric Power Co., Inc. (72) Inventor Noritaka Sakakibara 2-47 Shiobara, Minami-ku, Fukuoka City, Fukuoka Prefecture Kyushu Electric Power Co., Inc. Document JP-A-62-278976 (JP, A) JP-A-4-117293 (JP, A) JP-A-57-7201 (JP, A) JP-A-1-66899 (JP, U) (58) Field (Int.Cl. ⁷ , DB name) C12G 1/00-3/12

Claims (4)

(57) [Claims] 1. A method for producing distilled liquor, comprising a plurality of condensers for condensing distillate vapor distilled by a distillation still, and separating and condensing a high-boiling component and a low-boiling component of the distillate vapor with the respective condensers. in the method, the water vapor to the low-boiling components first condenser consisting of falling-film condenser in front of the second condenser sensible heat utilization performing the condensation is provided for, mash reservoir liquid in the distillation still And the distillate vapor distilled by the distillation still is led to the falling liquid film condenser through an outlet path, and the high boiling point component of the distillate vapor is utilized by utilizing the latent heat of evaporation of the cooling water. was partitioned condensation
After that, the vapor from which high-boiling components have been removed is used for heat exchange of cooling water.
Is introduced into the second condenser, which is more condensed,
While condensing, the distillate vapor was led from the distillation still to the first condenser.
The start-up formed by setting up this path in the middle of the lead-out path
Provision is made at the time of the first accumulation which stuck in the rising part
From the path connecting the liquid with impurities to the lower end of the riser
A method for producing distilled liquor, wherein the method is returned to the distillation pot or discharged outside the system . 2. The method for producing distilled liquor according to claim 1, wherein at the time of the first storage, water vapor is released into a space inside the kettle above a mash stored liquid level in the still and floated in the mash stored liquid. claims, characterized in that capturing the flavor components during Hatsutamari
Item 10. The method for producing a distilled liquor according to Item 1 . 3. The cooling water heated and partially evaporated by the heat of the distillate vapor in the first condenser is led to a flash tank, and the reduced-pressure steam in the flash tank is compressed and heated by a steam recompressor. Discharging the compressed steam into the distillation still to heat and distill the stored liquid.
The method for producing the distilled liquor according to the above. 4. An alcohol condensed from said first condenser
Alcohol with a high boiling point of 10-30%
Low alcohol content of 40-70%
Mix with the boiling point of the original sake
2. The method for producing a distilled liquor according to claim 1 , wherein the alcohol content, taste, and flavor are adjusted .