JP4937050B2 - Method for distillation of single-distilled liquor and apparatus used therefor - Google Patents

Method for distillation of single-distilled liquor and apparatus used therefor Download PDF

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JP4937050B2
JP4937050B2 JP2007231746A JP2007231746A JP4937050B2 JP 4937050 B2 JP4937050 B2 JP 4937050B2 JP 2007231746 A JP2007231746 A JP 2007231746A JP 2007231746 A JP2007231746 A JP 2007231746A JP 4937050 B2 JP4937050 B2 JP 4937050B2
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正 矢崎
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Description

本発明は、単式蒸留酒類の蒸留方法およびそれに用いる装置に関するものである。 The present invention relates to a method for distilling single-distilled liquors and an apparatus used therefor.

平成１８年の酒税法の改正により、焼酎の税率が上げられ、焼酎とウィスキーの税額が同じ金額になっている。そこで、焼酎の競争力を付けるため、焼酎の製造コストを下げることのできる方法，装置の開発が強く要望されている。例えば、単式蒸留焼酎等の蒸留酒の製造に、ポットスチル等の単式蒸留機が使用されている。ところが、従来のポットスチルでは、得られる蒸留酒のアルコール度数が低いという問題や、蒸気，冷却水等の使用量が多いという問題がある。   As a result of the revision of the Liquor Tax Law in 2006, the tax rate for shochu has been raised, and the tax amount for shochu and whiskey has become the same. In order to increase the competitiveness of shochu, there is a strong demand for the development of methods and devices that can reduce the production cost of shochu. For example, a single-type distiller such as a pot still is used for producing a distilled liquor such as a single-distilled shochu. However, the conventional pot still has a problem that the alcohol content of the obtained distilled liquor is low, and a problem that a large amount of steam, cooling water, etc. is used.

そこで、このような問題を解消するため、本発明者は、従来のポットスチルでは分留していた後留液（１回の蒸留の終わりに得られる留出液であり、フルフラール，ジアセチル，高級脂肪酸エステル等の高沸点成分が多量に混じっている）や初留液（１回の蒸留の初めに得られる留出液であり、前回の後留液の滓等が含まれている）を活用するようにした単式の焼酎蒸留装置を提案している（例えば、特許文献１参照）。   Therefore, in order to solve such a problem, the present inventor has obtained a post-distilled solution (distillate obtained at the end of one distillation, furfural, diacetyl, Utilizing high-boiling components such as fatty acid esters) and initial distillate (the distillate obtained at the beginning of one distillation, including the soot from the last distillate) A single shochu distillation apparatus is proposed (see, for example, Patent Document 1).

この焼酎蒸留装置は、図２に示すように、蒸留缶３１の手前に昇温缶（前置蒸留缶）３２を設け、まず、昇温缶３２内に醪３４を入れ、ついで、この昇温缶３２内に蒸気を吹き込み、昇温缶３２内で気化生成される留出ベーパーを昇温缶３２から取り出して蒸留缶３１に送り込み、上記留出ベーパーで蒸留缶３１の内の醪３５を昇温させる。このとき、上記送り込んだ留出ベーパーのアルコール度数を検度器３３で観測する。そして、上記留出ベーパーのアルコール度数が０になったことを検度器３３で観測すると、蒸留缶３１に上記留出ベーパーを送り込むことを止め、蒸気を吹き込むようにする。図において、３６は凝縮器、３７は製品タンク、３８は初後留液タンクである。
特開平６−６２８２６号公報 As shown in FIG. 2, this shochu distillation apparatus is provided with a temperature rising can (pre-distilled can) 32 in front of the distillation can 31, and firstly put a straw 34 in the temperature rising can 32, and then this temperature rising Steam is blown into the can 32, and the distilled vapor vaporized and generated in the temperature rising can 32 is taken out from the temperature rising can 32 and sent to the distillation can 31, and the soot 35 in the distillation can 31 is raised by the distillation vapor. Let warm. At this time, the alcohol content of the fed distillation vapor is observed by the calibrator 33. When the alcohol 33 of the distillation vapor is observed with the calibrator 33, the distillation vapor is stopped from being fed into the distillation can 31 and steam is blown into it. In the figure, 36 is a condenser, 37 is a product tank, and 38 is a first after distillate tank.
JP-A-6-62826

この焼酎蒸留装置では、蒸留缶３１に送り込んだ留出ベーパーにより蒸留缶３１内の醪３５のアルコール濃度を高めることができ、従来のポットスチルに比べ、得られる蒸留酒のアルコール度数が高くなる。また、蒸留時間を短縮することができ、蒸気，冷却水等の使用量が少なくてすむ。しかしながら、上記の酒税法の改正により、さらに製造コストを下げることのできる蒸留方法および蒸留装置の開発が強く要望されている。   In this shochu distillation apparatus, the alcohol concentration of the straw 35 in the distillation can 31 can be increased by the distilled vapor fed to the distillation can 31, and the alcohol content of the obtained distilled liquor is higher than that of the conventional pot still. In addition, the distillation time can be shortened, and the amount of steam, cooling water, etc. used can be reduced. However, due to the 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 production costs.

本発明は、このような事情に鑑みなされたもので、省エネルギー化および製品量のアップを図ることにより製造コストを下げることのできる単式蒸留酒類の蒸留方法およびそれに用いる装置の提供を目的とする。 The present invention has been made in view of such circumstances, and an object of the present invention is to provide a method for distilling a single-distilled liquor that can reduce the manufacturing cost by saving energy and increasing the amount of products, and an apparatus used therefor.

上記の目的を達成するために、本発明は、常圧蒸留缶と昇温缶と減圧蒸留缶とを備え、常圧蒸留缶内に収容した醗酵後の第１の醪を加熱し、この加熱により気化生成された第１の留出アルコールベーパーを上記常圧蒸留缶から取り出して昇温缶の外周部に案内し、この昇温缶内に収容した醗酵後の第２の醪を上記第１の留出アルコールベーパーで間接加熱したのち、この第１の留出アルコールベーパーを冷却器に導入して冷却，液化し、第１の製品として常圧蒸留酒を取り出すとともに、上記第１の留出アルコールベーパーの間接加熱により上記昇温缶内で気化生成された第２の留出アルコールベーパーを減圧蒸留缶内に導入し、この導入した第２の留出アルコールベーパーで、上記減圧蒸留缶内に収容した醗酵後の第３の醪を昇温させ、この昇温により気化生成された第３の留出アルコールベーパーを上記減圧蒸留缶から取り出し、凝縮器に導入して凝縮，液化し、第２の製品として減圧蒸留酒を取り出すようにした単式蒸留酒類の蒸留方法を第１の要旨とする。 In order to achieve the above object, the present invention comprises an atmospheric distillation can, a temperature rising can and a vacuum distillation can, and heats the first fermented ferment contained in the atmospheric distillation can, The first distilled alcohol vapor vaporized and produced by the above is taken out from the atmospheric distillation can and guided to the outer periphery of the heating can, and the second fermented ferment stored in the heating can is the first After indirect heating with distilled alcohol vapor of cooling the first distillate alcohol vapor is introduced into the cooler, liquefied, with taking out the atmospheric Tomesake as the first product, the first distillate the second distillate alcohol vapor generated vaporized in the NoboriAtsushikan by indirect heating of the alcohol vapor is introduced into the vacuum distillation can, in this introduced a second distillate alcohol vapor, in the vacuum distillation can a third of the mash after accommodating the fermentation allowed to warm, this The third distillate alcohol vapor vaporized produced by heating is taken out from the vacuum distillation can, and introduced into the condenser condenses, liquefied, the simplex distilled liquor was taken out of the vacuum distilled liquor as a second product The distillation method is the first gist.

また、本発明は、常圧蒸留缶と、昇温缶と、減圧蒸留缶と、上記常圧蒸留缶内の醗酵後の第１の醪を加熱する加熱手段と、上記常圧蒸留缶内の第１の醪を蒸留して得られた第１の留出アルコールベーパーを導入して上記昇温缶内の醗酵後の第２の醪を間接加熱するために上記昇温缶の外周部に形成された間接加熱部と、上記常圧蒸留缶内の第１の醪を蒸留して得られた第１の留出アルコールベーパーを上記常圧蒸留缶から取り出して上記間接加熱部に案内する案内路と、冷却器と、上記間接加熱部を経由した第１の留出アルコールベーパーを冷却器に送給する送給路と、上記昇温缶内の第２の醪を蒸留して得られた第２の留出アルコールベーパーを上記昇温缶から取り出して上記減圧蒸留缶内に導入する第１導入路と、凝縮器と、上記減圧蒸留缶内の醗酵後の第３の醪を蒸留して得られた第３の留出アルコールベーパーを上記減圧蒸留缶から取り出して凝縮器に導入する第２導入路とを備えた単式蒸留酒類の蒸留装置を第２の要旨とする。 The present invention also includes an atmospheric distillation can, a temperature rising can, a vacuum distillation can, a heating means for heating the first koji after fermentation in the atmospheric distillation can, and the atmospheric distillation can. formed in the outer peripheral portion of the temperature Yutakakan for introducing a first distillate alcohol vapor obtained by distilling the first mash indirectly heating the second mash after fermentation in the temperature Yutakakan And the guide path for taking out the first distilled alcohol vapor obtained by distilling the first soot in the atmospheric distillation can from the atmospheric distillation can and guiding it to the indirect heating portion. When, a cooler, a feed path for feeding a first distillate alcohol vapor passing through the indirect heating unit to the cooler, the distilled to obtain a second mash in the temperature Yutakakan a first introduction passage for introducing into the vacuum distillation can the second distillate alcohol vapor was removed from the temperature Yutakakan, a condenser, the decreased pressure steam Distillation simplex distillation liquor a third distillate alcohol vapor obtained by distilling the third mash after fermentation and a second introduction path for introducing the condenser was removed from the vacuum distillation cans in the can The apparatus is a second gist.

本発明の単式蒸留酒類の蒸留方法では、常圧蒸留缶内で第１の醪（Ａ）を常圧蒸留して得られた第１の留出アルコールベーパーを冷却器に導入して冷却，液化し、第１の製品（液体アルコールであり常圧蒸留酒）を得ているだけでなく、上記第１の留出アルコールベーパーを、冷却器に導入する前に、昇温缶内の第２の醪（Ｂ）を間接加熱するための熱源として利用している。また、この間接加熱により、昇温缶内で第２の醪を蒸留して得られた第２の留出アルコールベーパーを、（常圧蒸留缶，昇温缶に比べて低温で蒸留することができる）減圧蒸留缶内に導入して減圧蒸留缶内の第３の醪（Ｃ）を昇温させ、この昇温により、減圧蒸留缶内で第３の醪を減圧蒸留して得られた第３の留出アルコールベーパーを凝縮器に導入して凝縮，液化し、第２の製品（液体アルコールであり減圧蒸留酒）を得るようにしている。このように、本発明の単式蒸留酒類の蒸留方法では、昇温缶内で気化生成した第２の留出アルコールベーパーを減圧蒸留缶に導入しているため、減圧蒸留缶内の第３の醪のアルコール度数を高めて、得られる第２の製品（減圧蒸留酒）のアルコール度数を高くすることができる。しかも、常圧蒸留缶内で第１の醪を常圧蒸留するのに必要なスチーム等の加熱手段だけで、常圧蒸留缶内の第１の醪だけでなく、昇温缶内の第２の醪および減圧蒸留缶内の第３の醪をも蒸留することができ、得られる製品アルコール（蒸留酒）量あたりのスチーム等の使用量が、一般の蒸留機の１／２以下となり、大幅な省エネルギーになる。しかも、常圧蒸留と減圧蒸留との双方により製品を得ることができるため、単位時間あたりの製造量がアップする。さらに、常圧蒸留缶内で第１の醪を常圧蒸留して得られた第１の留出アルコールベーパーを昇温缶の外周部の間接加熱部に送給したのち、冷却器に導入して第１の製品（常圧蒸留酒）を得るようにしているため、常圧蒸留用コンデンサ（凝縮器）を必要とせず、ランニングコストが安価になる。一方、本発明の単式蒸留酒類の蒸留装置によれば、本発明の単式蒸留酒類の蒸留方法を効率よく行うことができる。なお、本発明において、「昇温缶の外周部に形成された間接加熱部」とは、昇温缶の外周面に一体に間接加熱部が形成されている場合だけでなく、昇温缶の外周面から所定の距離離間した状態で間接加熱部が形成されている場合をも含む意味である。 In the method for distilling single-distilled liquors of the present invention, the first distilled alcohol vapor obtained by atmospheric distillation of the first straw (A) in an atmospheric distillation can is introduced into a cooler for cooling and liquefaction. In addition to obtaining the first product (liquid alcohol and atmospheric distilled liquor ), before introducing the first distilled alcohol vapor into the cooler, the second product in the heating can It is used as a heat source for indirectly heating the firewood (B) . Furthermore, this indirect heating, the second distillate alcohol vapor obtained by distilling the second mash in NoboriAtsushikan, be distilled at a lower temperature than (atmospheric Tomekan, the NoboriAtsushikan Can be introduced into a vacuum distillation can and the temperature of the third soot (C) in the vacuum distillation can is raised, and this temperature raises the third soot obtained by vacuum distillation of the third soot in the vacuum distillation can . No. 3 distillate alcohol vapor is introduced into a condenser to be condensed and liquefied to obtain a second product (liquid alcohol and vacuum distilled liquor ). Thus, in the distillation process of ungraded distilled liquor of the present invention, since the second distillate alcohol vapor generated vaporized in NoboriAtsushikan is introduced into vacuum distillation can, third mash in a vacuum distillation can The alcohol content of the obtained second product (vacuum distilled liquor) can be increased. Moreover, by the first mash in atmospheric Tomekan only heating means such as steam necessary for atmospheric distillation, not only the first mash in atmospheric Tomekan, second in NoboriAtsushikan also can be distilled to third mash of mash and vacuum distillation can, the amount of steam, etc. per product alcohol (spirits) quantities obtained, to 1/2 or less of the general distiller, greatly Energy saving. Moreover, because it is possible to obtain a product with both the vacuum distillation and atmospheric distillation, production amount per unit time is up. Further, the first distillate alcohol vapor obtained by atmospheric distillation of the first soot in the atmospheric distillation can is fed to the indirect heating portion on the outer peripheral portion of the heating can and then introduced into the cooler. Thus, since the first product (atmospheric distilled liquor) is obtained, the condenser for atmospheric distillation (condenser) is not required, and the running cost is reduced. On the other hand, according to the apparatus for distilling liquor of the present invention, the method for distilling liquor of the present invention can be efficiently performed. In the present invention, the “indirect heating portion formed on the outer peripheral portion of the temperature rising can” refers not only to the case where the indirect heating portion is integrally formed on the outer peripheral surface of the temperature rising can, This also includes the case where the indirect heating unit is formed in a state of being separated from the outer peripheral surface by a predetermined distance.

つぎに、本発明を実施するための最良の形態について説明する。ただし、本発明は、この実施の形態に限られるものではない。   Next, the best mode for carrying out the present invention will be described. However, the present invention is not limited to this embodiment.

図１は本発明の単式蒸留酒類の蒸留装置の一実施の形態を示している。図において、１は円筒状の常圧蒸留缶であり、その内部に、上記常圧蒸留缶１の天井壁に設けた開閉弁１１ａ付き醪供給管１１から、醗酵の終わった醪を使用して醗酵させた醪Ａ（第１の醪）が供給される。 FIG. 1 shows an embodiment of a distillation apparatus for a single-distilled liquor of the present invention. In the figure, 1 is a cylindrical atmospheric distillation can, and the fermented rice cake is used from the straw supply pipe 11 with the on-off valve 11a provided in the ceiling wall of the atmospheric distillation can 1 inside. Fermented rice cake A (first rice cake) is supplied.

上記常圧蒸留缶１には、その周側壁に流入管１２が貫通状に設けられており、この流入管１２の内側端部が、常圧蒸留缶１内に収容された醪Ａ内に入り込んでその内部に位置決めされているとともに、外側端部が開閉弁１３ａ付き連結管１３を介して、スチームを供給するスチーム供給管１０の、開閉弁１０ａより下流側の部分に連結されている。 The atmospheric distillation can 1 is provided with an inflow pipe 12 penetratingly on the peripheral side wall thereof, and the inner end of the inflow pipe 12 enters into a bowl A accommodated in the atmospheric distillation can 1. in conjunction with and is positioned therein, the outer end via an on-off valve 13a with connecting pipe 13, the steam supply pipe 10 for supplying the steam, is connected to a portion downstream of the opening and closing valve 10a.

また、上記常圧蒸留缶１は、その底壁１ｂ，下部周側壁１ｃの外周部（底壁１ｂの中央部分を除く）が、底壁１ｂ，下部周側壁１ｃと、これら底壁１ｂ，下部周側壁１ｃとの間に所定の隙間をあけて配設され、これら底壁１ｂ，下部周側壁１ｃを密閉状に覆う外側壁１ｄとからなる二重壁構造に形成されており、この二重壁構造の内部空間部１ｅ（以下、常圧蒸留缶加熱部という）に、スチーム供給管１０を介してスチームが供給される。したがって、上記常圧蒸留缶１内の醪Ａを加熱する加熱手段は、スチーム，スチーム供給管１０，流入管１２，連結管１３，常圧蒸留缶加熱部１ｅを備え、スチームをスチーム供給管１０から直接常圧蒸留缶加熱部１ｅに供給するとともに連結管１３，流入管１２を介して常圧蒸留缶１内に供給して常圧蒸留缶１内の醪Ａ（第１の醪）の加熱を行う手段を指す。 The atmospheric distillation can 1 has a bottom wall 1b and an outer peripheral portion of the lower peripheral side wall 1c (excluding a central portion of the bottom wall 1b), a bottom wall 1b, a lower peripheral side wall 1c, and the bottom wall 1b and a lower portion. It is arranged with a predetermined clearance between the peripheral side wall 1c, these bottom wall 1b, which is a double-wall structure consisting of an outer wall 1d to cover the lower peripheral side wall 1c sealingly, this double Steam is supplied to the internal space portion 1e of the wall structure (hereinafter referred to as an atmospheric pressure distillation can heating portion) via the steam supply pipe 10. Therefore, the heating means for heating the soot A in the atmospheric distillation can 1 includes the steam, the steam supply pipe 10, the inflow pipe 12, the connecting pipe 13, and the atmospheric distillation can heating unit 1e, and the steam is supplied to the steam supply pipe 10. Is supplied directly to the atmospheric distillation can heating unit 1e and supplied to the atmospheric distillation can 1 through the connecting pipe 13 and the inflow pipe 12 to heat 醪 A ( first cocoon) in the atmospheric distillation can 1 Means to do.

また、上記常圧蒸留缶１の頂部から突設される出口管１ａは、ベーパー案内管（案内路）１４を介して、後述する昇温缶２の内部空間部（間接加熱部）２ｅ（以下、「昇温缶加熱部」という）に連結されている。図において、１５は上記常圧蒸留缶１の底壁１ｂの中央部分から延びる開閉弁１５ａ付き取出管である。   Further, an outlet pipe 1a protruding from the top of the atmospheric distillation can 1 has an internal space part (indirect heating part) 2e (hereinafter referred to as "heater" 2) described below via a vapor guide pipe (guide path) 14. , And called “temperature rising can heating unit”). In the figure, 15 is a take-out pipe with an on-off valve 15a extending from the central portion of the bottom wall 1b of the atmospheric distillation can 1.

２は円筒状の昇温缶であり、その内部に、上記昇温缶２の天井壁に設けた開閉弁１６ａ付き醪供給管１６から、醗酵の終わった醪を使用して醗酵させた醪Ｂ（第２の醪）が供給される。 2 is a cylindrical temperature rising can, and the inside of the temperature rising can 2 is fermented from the straw supply pipe 16 with the on-off valve 16a provided on the ceiling wall of the temperature rising can 2 using the fermented rice cake B (Second basket) is supplied.

上記昇温缶２の底壁２ｂ，下部周側壁２ｃの外周部（底壁２ｂの中央部分を除く）も、上記常圧蒸留缶１と同様に、底壁２ｂ，下部周側壁２ｃと、これら底壁２ｂ，下部周側壁２ｃとの間に所定の隙間をあけて配設されこれら底壁２ｂ，下部周側壁２ｃを密閉状に覆う外側壁２ｄとからなる二重壁構造に形成されており、この二重壁構造の昇温缶加熱部２ｅにベーパー案内管１４を介して、常圧蒸留缶１内で生成された第１の留出アルコールベーパーが案内される。したがって、上記昇温缶２内の醪Ｂを加熱する加熱手段は、常圧蒸留缶１内で生成された第１の留出アルコールベーパー，ベーパー案内管１４，昇温缶加熱部２ｅを備え、上記第１の留出アルコールベーパーをベーパー案内管１４で昇温缶加熱部２ｅに供給して昇温缶２内の醪Ｂ（第２の醪）の加熱を行う手段を指す。 Similarly to the atmospheric distillation can 1, the bottom wall 2b of the temperature rising can 2 and the outer peripheral portion of the lower peripheral side wall 2c (excluding the central portion of the bottom wall 2b) are also connected to the bottom wall 2b and the lower peripheral side wall 2c. The bottom wall 2b and the lower peripheral side wall 2c are disposed with a predetermined gap, and are formed in a double wall structure including the bottom wall 2b and the outer peripheral wall 2d that covers the lower peripheral side wall 2c in a sealed manner. The first distilled alcohol vapor generated in the atmospheric distillation can 1 is guided through the vapor guide tube 14 to the heating can heating section 2e having the double wall structure. Therefore, the heating means for heating the soot B in the temperature rising can 2 includes the first distillate alcohol vapor generated in the atmospheric distillation can 1, the vapor guide tube 14, and the temperature rising can heating section 2e. The first distillate alcohol vapor is supplied to the temperature rising can heating unit 2e through the vapor guide tube 14 and refers to means for heating the soot B ( second soot ) in the temperature rising can 2.

また、上記昇温缶加熱部２ｅの外側壁２ｄからベーパー送給管（送給路）１７が延びている。このベーパー送給管１７は、昇温缶２内の醪Ｂの間接加熱を終えた第１の留出アルコールベーパーを昇温缶加熱部２ｅから取り出して冷却器７に導入する作用をし、この冷却器７に導入された第１の留出アルコールベーパーは、この冷却器７で冷却，液化され、第１の製品アルコール（乙類焼酎＝常圧蒸留酒）として取り出される。 Further, a vapor feeding pipe (feeding path) 17 extends from the outer wall 2d of the temperature rising can heating unit 2e. The vapor feed pipe 17 acts to take out the first distillate alcohol vapor after the indirect heating of the soot B in the temperature rising can 2 from the temperature rising can heating section 2e and introduce it into the cooler 7, The first distilled alcohol vapor introduced into the cooler 7 is cooled and liquefied by the cooler 7 and taken out as the first product alcohol (Otsuchi shochu = atmospheric distilled liquor ).

また、上記昇温缶２の頂部から突設される出口管２ａは、導入管１８（第１導入路）を介して、後述する減圧蒸留缶３の流入管２２の外側端部に連結されている。図において、１９は上記底壁２ｂの中央部分から延びる開閉弁１９ａ付き取出管で、２０は検度器である。   The outlet pipe 2a projecting from the top of the temperature raising can 2 is connected to the outer end of an inflow pipe 22 of the vacuum distillation can 3 to be described later via an introduction pipe 18 (first introduction path). Yes. In the figure, 19 is a take-out pipe with an on-off valve 19a extending from the central portion of the bottom wall 2b, and 20 is a calibrator.

３は円筒状の減圧蒸留缶であり、その内部に、上記減圧蒸留缶３の天井壁に設けた開閉弁２１ａ付き主原料供給管２１から、米麹・米（主原料）を使用して醗酵させた醪Ｃ（第３の醪）が供給される。また、上記減圧蒸留缶３の周側壁に流入管２２が貫通状に設けられており、この流入管２２の内側端部が、減圧蒸留缶３内に収容された醪Ｃ内に入り込んでその内部に位置決めされているとともに、外側端部が上記導入管１８を介して昇温缶２の出口管２ａに連結されている。 3 is a cylindrical vacuum distillation can, and fermented using rice bran and rice (main raw material) from the main raw material supply pipe 21 with an on-off valve 21a provided in the ceiling wall of the vacuum distillation can 3 inside. The made cocoon C (third cocoon) is supplied. Further, an inflow pipe 22 is provided in a penetrating manner on the peripheral side wall of the vacuum distillation can 3, and an inner end portion of the inflow pipe 22 enters the basket C accommodated in the vacuum distillation can 3 to enter the inside thereof. The outer end is connected to the outlet pipe 2 a of the temperature rising can 2 through the introduction pipe 18.

また、上記減圧蒸留缶３の頂部からスワンネック（第２導入路）８が延びており、凝縮器４の上部に連結されている。図において、２３は上記減圧蒸留缶３の底壁の中央部分から延びる開閉弁２３ａ付き取出管である。   A swan neck (second introduction path) 8 extends from the top of the vacuum distillation can 3 and is connected to the upper portion of the condenser 4. In the figure, reference numeral 23 denotes a take-out pipe with an on-off valve 23a extending from the central portion of the bottom wall of the vacuum distillation can 3.

４は凝縮器であり、上記減圧蒸留缶３内で生成した第３の留出アルコールベーパーをスワンネック８により導入して凝縮，液化し、第２の製品アルコール（乙類焼酎＝減圧蒸留酒）として取り出す作用をする。 4 is a condenser, and the third distilled alcohol vapor generated in the vacuum distillation can 3 is introduced through the swan neck 8 to condense and liquefy, and the second product alcohol (Otsuchi shochu = vacuum distilled liquor ) As an action to take out.

図において、２５は製品タンク、２６は初後留タンク、２７ａは冷却水入口管、２７ｂは冷却水排出弁、２８は上記凝縮器４で凝縮，液化された留出液（製品アルコール）を取り出す留出液導出管、２９は上記留出液導出管２８を通る留出液のＡＬＣ（アルコール度数）を検出する検度器、３０は真空ポンプである。また、２５ａ，２６ａ，３０ａ，３０ｂは開閉弁、２５ｂ，２６ｂは取出弁である。   In the figure, 25 is a product tank, 26 is a first rear distillation tank, 27 a is a cooling water inlet pipe, 27 b is a cooling water discharge valve, and 28 is a distillate (product alcohol) condensed and liquefied by the condenser 4. A distillate outlet pipe 29 is a calibrator for detecting the ALC (alcohol content) of the distillate passing through the distillate outlet pipe 28, and 30 is a vacuum pump. Reference numerals 25a, 26a, 30a, 30b are on-off valves, and 25b, 26b are take-out valves.

上記の構成において、各製品アルコール（蒸留酒）をつぎのようにして製造することができる。この実施の形態では、常圧蒸留缶１での蒸留は常圧（１０１．３ｋＰａ〔１気圧〕程度）で行い（蒸留温度：９０〜１００℃）、昇温缶２での蒸留は減圧（２０．２６〔２／１０気圧〕ｋＰａ程度）で行い（蒸留温度：６０℃）、減圧蒸留缶３での蒸留は減圧（１０．１３ｋＰａ〔１／１０気圧〕程度）で行う（蒸留温度：４５℃）。なお、常圧蒸留において、蒸留の始まりでは、アルコール濃度１６ｖｏｌ％で沸点９０℃であるが、蒸留によりアルコール濃度が下がるとともに、沸点が上がり、蒸留の終わりでは、アルコール濃度０ｖｏｌ％となり（すなわち、水となり）、沸点１００℃になる。また、２０．２６ｋＰａでは、水の沸点もアルコール濃度１６ｖｏｌ％の醪の沸点も殆ど同じになる。 In the above configuration, each product alcohol (distilled liquor) can be produced as follows. In this embodiment, distillation in the atmospheric distillation can 1 is performed at atmospheric pressure (about 101.3 kPa [1 atm]) (distillation temperature: 90 to 100 ° C.), and distillation in the temperature rising can 2 is performed under reduced pressure (20 .26 [2/10 atm] kPa) (distillation temperature: 60 ° C.), and distillation in the vacuum distillation can 3 is performed at a reduced pressure (about 10.13 kPa [1/10 atm]) (distillation temperature: 45 ° C.). ). In atmospheric distillation, the boiling point is 90 ° C. at an alcohol concentration of 16 vol% at the beginning of distillation, but the alcohol concentration is lowered and the boiling point is increased by distillation, and the alcohol concentration becomes 0 vol% at the end of distillation (that is, water). And a boiling point of 100 ° C. At 20.26 kPa, the boiling point of water and the boiling point of soot having an alcohol concentration of 16 vol% are almost the same.

また、常圧蒸留缶１での加熱は直接加熱および間接加熱により行い、昇温缶２での加熱は間接加熱により行う。すなわち、常圧蒸留缶１での加熱は、常圧蒸留缶１の内部および常圧蒸留缶加熱部１ｅにスチームを供給することにより行い、昇温缶２での加熱は、昇温缶２の昇温缶加熱部２ｅに、上記常圧蒸留缶１の加熱により得られた第１の留出アルコールベーパーを供給することにより行う。なお、減圧蒸留缶３では、加熱は行わず、上記昇温缶２の間接加熱により得られた第３の留出アルコールベーパー導入による昇温のみを行う。 Moreover, the heating in the atmospheric distillation can 1 is performed by direct heating and indirect heating, and the heating in the temperature rising can 2 is performed by indirect heating. That is, heating in the atmospheric distillation can 1 is performed by supplying steam to the inside of the atmospheric distillation can 1 and the atmospheric distillation can heating unit 1e, and heating in the heating can 2 is performed in the heating can 2. The heating is performed by supplying the first distilled alcohol vapor obtained by heating the atmospheric distillation can 1 to the temperature rising can heating unit 2e. In the vacuum distillation can 3, heating is not performed, but only temperature rise by introducing the third distillate alcohol vapor obtained by indirect heating of the temperature rise can 2 is performed.

まず、醪Ａ（２２５０リットル，アルコール濃度１６ｖｏｌ％）を収容した常圧蒸留缶１を加熱手段で加熱し、この加熱により常圧蒸留缶１内で気化生成した第１の留出アルコールベーパー（温度９０〜１００℃）をベーパー案内管１４を介して、醪Ｂ（１５００リットル，アルコール濃度１６ｖｏｌ％）を収容した昇温缶２の昇温缶加熱部２ｅに導入する。ついで、この昇温缶加熱部２ｅに導入した第１の留出アルコールベーパーで昇温缶２内の醪Ｂを間接加熱したのち、この第１の留出アルコールベーパーを昇温缶加熱部２ｅからベーパー送給管１７により取り出して冷却器７に導入し、この冷却器７で冷却，液化して第１の製品アルコール（常圧蒸留の乙類焼酎，約９００リットル，ＡＬＣ４０ｖｏｌ％）として取り出す。 First, the atmospheric distillation can 1 containing 醪 A (2250 liters, alcohol concentration 16 vol% ) was heated by a heating means, and the first distilled alcohol vapor (temperature) generated by vaporization in the atmospheric distillation can 1 by this heating. 90-100 ° C.) is introduced through the vapor guide tube 14 into the temperature riser heating part 2e of the temperature riser 2 containing the bowl B (1500 liters, alcohol concentration 16 vol%). Next, after indirectly heating the soot B in the temperature rising can 2 with the first distilled alcohol vapor introduced into the temperature rising can heating unit 2e, the first distilled alcohol vapor is removed from the temperature rising can heating unit 2e. It is taken out through the vapor feed pipe 17 and introduced into the cooler 7, and cooled and liquefied by the cooler 7 and taken out as the first product alcohol ( atmospheric distilled oyster shochu, about 900 liters, ALC 40 vol%).

また、上記第１の留出アルコールベーパーの加熱により昇温缶２内で気化生成した第２の留出アルコールベーパー（温度６０℃）を導入管１８を介して、醪Ｃ（１０００リットル，アルコール濃度１６ｖｏｌ％）を収容した減圧蒸留缶３の醪Ｃ中に直接導入する。つぎに、この導入した第２の留出アルコールベーパーで減圧蒸留缶３内の醪Ｃを昇温させ、この昇温により減圧蒸留缶３内で気化生成した第３の留出アルコールベーパー（温度４５℃）を凝縮器４に導入して凝縮，液化し、その留出液を第２の製品アルコール（減圧蒸留の乙類焼酎，約６００リットル，ＡＬＣ６６ｖｏｌ％）として取り出す。 Further, the second distillate alcohol vapor (temperature 60 ° C.) vaporized and generated in the temperature rising can 2 by heating the first distillate alcohol vapor is fed through the introduction pipe 18 with 醪 C (1000 liters, alcohol concentration). 16 vol%) is introduced directly into the basket C of the vacuum distillation can 3 containing the same. Next, the soot C in the vacuum distillation can 3 is heated with the introduced second distilled alcohol vapor, and the third distilled alcohol vapor (temperature 45 ° C) is introduced into the condenser 4 to be condensed and liquefied, and the distillate is taken out as a second product alcohol ( reduced-pressure distilled oyster shochu, about 600 liters, ALC 66 vol%).

つぎに（すなわち、各製品アルコールが得られたのち）、開閉弁１０ａを閉じ、常圧蒸留缶１内の蒸留廃液を取出管１５から抜き取り、新たな醪Ａ（第１の醪）を醪供給管１１から供給し、昇温缶２内の蒸留廃液を取出管１９から抜き取り、新たな醪Ｂ（第２の醪）を醪供給管１６から供給し、減圧蒸留缶３内の蒸留廃液を取出管２３から抜き取り、新たな醪Ｃ（第３の醪）を主原料供給管２１から供給する。このような操作を繰り返し、所望量の各製品アルコール（蒸留酒）を得るようにしている。 Next (i.e., after each product alcohol was obtained), closed-off valves 10a, withdrawn stillage of atmospheric Tomekan 1 from take-out pipe 15, mash feed a new mash A (first mash) fed from the pipe 11, withdrawn stillage in NoboriAtsushikan 2 from take-out pipe 19, to supply a new mash B (second mash) from mash feed pipe 16, extraction of stillage of vacuum distillation pot 3 withdrawn from the tube 23, it supplies the new mash C (third mash) from the main raw material supply pipe 21. Such operations are repeated to obtain a desired amount of each product alcohol (distilled liquor) .

このように、常圧蒸留缶１に醪Ａ（２２５０リットル）を、昇温缶２に醪Ｂ（１５００リットル）を、減圧蒸留缶３に醪Ｃ（１０００リットル）をそれぞれ収容し、所定量のスチームを用いて常圧蒸留缶１内の醪Ａを常圧蒸留することで、昇温缶２内の醪Ｂおよび減圧蒸留缶３内の醪Ｃを蒸留することができるため、常圧蒸留缶１で醪Ａを常圧蒸留するのに必要なスチームで、合計４７５０（２２５０＋１５００＋１０００）リットルの醪Ａ〜Ｃを蒸留することができ、スチームの使用量が、醪の使用量あたり（すなわち、得られる蒸留酒の量あたり）従来の蒸留装置の１／２以下になる。 Thus, the atmospheric distillation can 1 contains 醪 A (2250 liters), the temperature rising can 2 contains 醪 B (1500 liters), and the vacuum distillation can 3 contains 醪 C (1000 liters). Since the soot B in the temperature rising can 2 and the soot C in the vacuum distillation can 3 can be distilled by subjecting the soot A in the atmospheric distillation can 1 to atmospheric distillation using steam, the normal pressure still can A total of 4750 (2250 + 1500 + 1000) liters of A to C can be distilled with the steam required to atmospherically distill 醪 A at 1, and the amount of steam used per cocoon usage (ie, obtained) The amount of distilled liquor is less than half of the conventional distillation apparatus.

上記のように、この実施の形態では、スチームの使用量が、醪の使用量あたり従来の蒸留装置の１／２以下になる。しかも、昇温缶２内で気化生成した第２の留出アルコールベーパーを減圧蒸留缶３に導入しているため、減圧蒸留缶３内の醪Ｃのアルコール度数を高めて、得られる第２の製品アルコール（減圧蒸留酒）のアルコール度数を高くすることができる。さらに、常圧蒸留と減圧蒸留との双方により各製品アルコール（蒸留酒）を並行して得ることができ、単位時間あたりの製品アルコール（蒸留酒）の製造量がアップする。そのうえ、常圧蒸留缶１にコンデンサを必要としないため、ランニングコストが安価になる。このように、大幅な省エネルギー化を図りながらも、得られる製品の製造スピードをアップさせることができ、製造コストを下げることができる。 As described above, in this embodiment, the amount of steam used is ½ or less of the conventional distillation apparatus per amount of soot used . And since the 2nd distillation alcohol vapor vaporized and produced in the temperature rising can 2 is introduce | transduced into the vacuum distillation can 3, the alcohol frequency of the soot C in the vacuum distillation can 3 is raised, and the 2nd obtained The alcohol content of product alcohol (vacuum distilled liquor) can be increased. Furthermore, each product alcohol (distilled liquor) can be obtained in parallel by both atmospheric distillation and vacuum distillation, and the production amount of product alcohol (distilled liquor) per unit time is increased. In addition, since the condenser is not required for the atmospheric distillation can 1, the running cost is reduced. In this way, the production speed of the obtained product can be increased and the production cost can be reduced while achieving significant energy saving.

なお、上記実施の形態では、常圧蒸留缶１での加熱は直接加熱および間接加熱の双方により行っているが、いずれか一方だけで行ってもよい。 In the above-described embodiment, heating in the atmospheric distillation can 1 is performed by both direct heating and indirect heating, but may be performed by only one of them .

また、上記記醪Ａ，Ｂ，Ｃ（第１，第２，第３の醪）の原料としては、米，麦，さつま芋，そば等の各種の主原料や、コーンスターチ，タピオカスターチ，その他のスターチもしくは穀物等の各種の副原料が用いられる。また、上記実施の形態では、上記醪Ａ，Ｂ，Ｃとして、別種のものを用いているが、同種のものを用いてもよい。 In addition, the raw materials for the above-mentioned rice cakes A, B and C (first, second and third rice cakes ) include various main raw materials such as rice, wheat, sweet potato and buckwheat, corn starch, tapioca starch and other starches. Alternatively, various auxiliary materials such as grains are used. Moreover, in the said embodiment, although the different kind is used as said ridges A, B, and C, you may use the same kind.

本発明の単式蒸留酒類の蒸留装置の一実施の形態を示す説明図である。It is explanatory drawing which shows one Embodiment of the distillation apparatus of the single distilled liquor of this invention. 従来例の説明図である。It is explanatory drawing of a prior art example.

１ 常圧蒸留缶
２ 昇温缶
３ 減圧蒸留缶
４ 凝縮器
７ 冷却器
Ａ，Ｂ，Ｃ 醪 DESCRIPTION OF SYMBOLS 1 Atmospheric distillation can 2 Temperature rising can 3 Vacuum distillation can 4 Condenser 7 Cooler A, B, C 醪

Claims (2)

常圧蒸留缶と昇温缶と減圧蒸留缶とを備え、常圧蒸留缶内に収容した醗酵後の第１の醪を加熱し、この加熱により気化生成された第１の留出アルコールベーパーを上記常圧蒸留缶から取り出して昇温缶の外周部に案内し、この昇温缶内に収容した醗酵後の第２の醪を上記第１の留出アルコールベーパーで間接加熱したのち、この第１の留出アルコールベーパーを冷却器に導入して冷却，液化し、第１の製品として常圧蒸留酒を取り出すとともに、上記第１の留出アルコールベーパーの間接加熱により上記昇温缶内で気化生成された第２の留出アルコールベーパーを減圧蒸留缶内に導入し、この導入した第２の留出アルコールベーパーで、上記減圧蒸留缶内に収容した醗酵後の第３の醪を昇温させ、この昇温により気化生成された第３の留出アルコールベーパーを上記減圧蒸留缶から取り出し、凝縮器に導入して凝縮，液化し、第２の製品として減圧蒸留酒を取り出すようにしたことを特徴とする単式蒸留酒類の蒸留方法。 An atmospheric distillation can, a temperature raising can, and a vacuum distillation can are provided, the first fermented ferment stored in the atmospheric distillation can is heated, and the first distilled alcohol vapor vaporized by this heating is heated. After taking out from the atmospheric distillation can and guiding it to the outer periphery of the temperature riser, the second koji after fermentation contained in the temperature riser is indirectly heated with the first distilled alcohol vapor, and then the second cooling a distillate alcohol vapor is introduced into the condenser, and liquefied, with taking out the atmospheric Tomesake as the first product, vaporized in the NoboriAtsushikan by indirect heating of the first distillate alcohol vapor The produced | generated 2nd distillation alcohol vapor is introduce | transduced in a vacuum distillation can, The temperature of the 3rd koji after fermentation accommodated in the said vacuum distillation can is raised with this introduced 2nd distillation alcohol vapor. , a third distillate a vaporized generated by this temperature increase Call vapor removed from the vacuum distillation can, condensed and introduced into a condenser, and liquefied, distillation method simplex distillation liquor, characterized in that they were taken out of the vacuum distilled liquor as a second product. 常圧蒸留缶と、昇温缶と、減圧蒸留缶と、上記常圧蒸留缶内の醗酵後の第１の醪を加熱する加熱手段と、上記常圧蒸留缶内の第１の醪を蒸留して得られた第１の留出アルコールベーパーを導入して上記昇温缶内の醗酵後の第２の醪を間接加熱するために上記昇温缶の外周部に形成された間接加熱部と、上記常圧蒸留缶内の第１の醪を蒸留して得られた第１の留出アルコールベーパーを上記常圧蒸留缶から取り出して上記間接加熱部に案内する案内路と、冷却器と、上記間接加熱部を経由した第１の留出アルコールベーパーを冷却器に送給する送給路と、上記昇温缶内の第２の醪を蒸留して得られた第２の留出アルコールベーパーを上記昇温缶から取り出して上記減圧蒸留缶内に導入する第１導入路と、凝縮器と、上記減圧蒸留缶内の醗酵後の第３の醪を蒸留して得られた第３の留出アルコールベーパーを上記減圧蒸留缶から取り出して凝縮器に導入する第２導入路とを備えたことを特徴とする単式蒸留酒類の蒸留装置。 Distillation and atmospheric distillation Tomekan, and NoboriAtsushikan, and vacuum distillation can, a heating means for heating the first mash after fermentation in the atmospheric Tomekan, the first mash in the atmospheric Tomekan Indirect heating part formed in the outer peripheral part of the temperature rising can in order to indirectly heat the second soot after fermentation in the temperature rising can by introducing the first distilled alcohol vapor obtained by A guide path for taking out the first distilled alcohol vapor obtained by distilling the first soot in the atmospheric distillation can from the atmospheric distillation can and guiding it to the indirect heating unit, a cooler, A second distillate alcohol vapor obtained by distilling the second soot in the temperature raising can, and a feed path for feeding the first distillate alcohol vapor via the indirect heating section to the cooler; a first introduction passage for introducing into the vacuum distillation can be extracted from the above-mentioned temperature Yutakakan, a condenser, after fermentation in the vacuum distillation can Distillation apparatus ungraded distillation liquor, characterized in that a second introduction path for introducing a third distillate alcohol vapor obtained by distillation condenser was removed from the vacuum distillation cans 3 of mash.
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