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

Description

The present invention relates to a method for distilling single-distilled liquors and an apparatus used therefor.

  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.

  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).

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

  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.

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.

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.

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.

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.

  Next, the best mode for carrying out the present invention will be described. However, the present invention is not limited to this embodiment.

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.

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.

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.

  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 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.

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.

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 ).

  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 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.

  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 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.

  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.

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.

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.

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%).

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%).

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) .

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.

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.

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 .

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.

It is explanatory drawing which shows one Embodiment of the distillation apparatus of the single distilled liquor of this invention. It is explanatory drawing of a prior art example.

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)

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. 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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