JPH0315378A - Condensation of fermentated raw vinegar and equipment therefor - Google Patents

Abstract

PURPOSE:To readily condense fermentated vinegar without fail while keeping aroma peculiar to vinegar by carrying out the condensation during a process in which the fermentated vinegar is allowed to flow down along the surface of a freezing chamber body to freeze and make adhere water thereto. CONSTITUTION:Fermentated vinegar is allowed to flow down out of holes 2 for flow down through a pipe 1 from a tank (T). As the vinegar flowing down is cooled to about -30 deg.C by bent cooling pipes 7 equipped in a freezing chamber 3 during flowing down from the upper surface of the freezing chamber 3 equipped under the pipe 1 along both sides thereof. Water is frozen and made to adhere to the freezing chamber 3 during flowing down along both sides of the freezing chamber 3. Thereby the fermentated vinegar is allowed to flow down while being condensed, collected in a receiving bath 8 and subsequently accommodated in a receiving tank. A simple equipment is used and operation thereof is ready. In addition, the efficiency of operation is high and an objective concentrated vinegar of high quality is obtained.

Description

[Detailed Description of the Invention] Industrial Application Field The present invention is... The upper part of the vertical, sloped, or wavy freezing chamber body has been cooled to around 30 degrees below zero by a refrigerator.
A method and device for concentrating brewed vinegar in which vinegar is naturally concentrated during the process of making holes in the surface of the freezing chamber and freezing the water and collecting it in a receiving tank through a gutter at the bottom, and its device. It is related to. Conventional Technology The reality is that no specific method or device for concentrating Uzo vinegar has been disclosed so far. The problem that the invention aims to solve is that the conventional technology has not progressed and improved and the temperature is low. It is inevitable that the storage container will have a thick shape, which is of course convenient for transportation. This is an issue that must be improved since it is inconvenient when using it. This idea is. In addition to the production of vinegar, the purpose is to easily and reliably reduce vinegar without losing its unique characteristics, and to obtain economic benefits such as preservation effects and reduction in quantity by preventing spoilage of vinegar. Means for Solving Section M In order to achieve the above purpose, the manufacturing equipment of the present invention is a pipe (1) for vinegar flowing down from an upper evening tank.
A continuous flow hole (2) is bored in the lower part of the pipe, and a freezing chamber body (3) is provided at the lower part of the pipe, and a water outlet (4) is provided at an appropriate position at the bottom of the freezing plate. A steam or water spouting pipe 1 (5) is installed in the upper part of the freezing chamber, and a spout (6) is installed in the lower part.A cooling pipe (7) is installed on the inner wall of the freezing chamber so that it is bent and fixed.
At the bottom of the T-set is the II&@vinegar receiving gutter (8). According to a wooden invention with a structure that exceeds the function, Ryuzo vinegar flows down from the tank through the pipe and into the flow hole, but the vinegar flowing down is
Current flows from the upper surface of the freezing chamber body installed at the bottom of the pipe to both sides and falls. During the propagation, the bending cooling pipe installed inside the freezing chamber cools down to about -30 degrees Celsius, causing it to freeze. As it falls along both sides of the chamber, the water condenses and is attached to the freezing chamber, and the brewed vinegar is condensed while flowing down, enters the receiving gutter, and is collected in the receiving tank. The brewed vinegar that falls from the tank and circulates sequentially flows down inside the device and is compressed in the process, but when the thickness of the ice attached to the frozen sardine becomes about /~2 degrees, the brewing begins. vinegar pipe (
Stop the flow from υ and pipe (1) inside the freezing chamber body (3)
When steam or water is ejected to warm the freezing chamber body (3), the ice on the surface melts and cooling begins, and the downstream pipe (1)
) Let the brewed vinegar flow down and repeat the same cooling process. The structure of the device is basically the same as shown in the drawings, but the device can be improved in many ways depending on its scale. The degree of concentration varies depending on the size and nature of the equipment, but the experimental results are as follows. By manipulating 1,000 g of brewed vinegar with an acid content of about 70 ml according to the above method, ice cup 3 containing an acid amount of about 4#01 and 0. Furthermore, it is possible to melt this frozen ice and use it as a brewing vinegar preparation, so there is no waste, and due to the cooling effect, even if there is a slight difference, the freezing chamber body (
3) By changing the design, it is also possible to cool the vinegar with a device that is not equipped with a cooling bay 1 (n). Effects of the invention The method of concentrating vinegar produced by the device of the present invention has simple equipment and easy operation. Easy and highly efficient work, high quality man
It is extremely effective because it can outperform

[Brief explanation of the drawing]

The drawings show embodiments of the present invention, and Figures 1 and 2 show the main parts of the device.
Fig. 2 is a longitudinal cross-sectional view of the fJ diagram. /---1-
------ First-stream lower pipe cord - 1 ---------・Flowing hole J ---- 1 Freezing chamber body dar ------ 11 Discharge port j --- -------1 jet pipe j -----1 jet port 7 -----1 cooling pipe. r -----
−−−−−Price ■ Katayama advance speed per person from tank/1t1

Claims (2)

[Claims] (1) A vertical, sloped, or wavy freezing chamber body cooled to around 30 to 40 degrees Celsius is installed, a freezing device is installed inside the freezing chamber body, and a freezing chamber body cooled to around -7 degrees to 10 degrees Celsius is installed. A method for concentrating brewed vinegar, which is characterized by pouring brewed vinegar and freezing water on a freezing chamber body as the vinegar flows down to obtain concentrated vinegar. (2) A downstream pipe (
1), a large number of flow holes (2) are bored in the lower part of the pipe, a freezing chamber body (3) is provided at the bottom of the pipe, and a water outlet (4) is installed at an appropriate position at the bottom of the freezing chamber body. ), a steam or water jet pipe (5) is installed in the upper part of the freezing chamber, a spout (6) is installed in the lower part, and a cooling pipe (7) is installed in the inner wall of the freezing chamber. The concentrating device according to item 1, comprising a receiving gutter (8) installed in the lower part. (The present invention is an improved application of Japanese Patent Application No. 49-67378.)