JPH06335377A - Production of distilled liquor - Google Patents

Abstract

PURPOSE:To produce distilled liquor neither causing scorching on the surface of an inner wall of a distilling still nor manufacturing toxic distilled liquor. CONSTITUTION:Fermented unrefined SAKE (rice wine) 4 is distilled in a distillation still 1 to produce distilled liquor. A heated edible oil is used as a heating medium, the heated edible oil is circulated and supplied to the distillation still 1 and heal is supplied to the unrefined SAKE 4 in the distillation still 1 by indirect heat change.

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 distilled liquor, for example shochu, by distilling fermented mash in a distillation can.

[0002]

BACKGROUND OF THE INVENTION Distilled liquor, typically shochu, is produced by saccharifying and fermenting raw materials such as grains and potatoes, and distilling the mash (moromi) produced thereby. Conventionally, this kind of distillation has been performed under normal pressure, but in recent years, it has also been performed under reduced pressure that is efficient and can be performed at low temperature. Further, in such distillation, steam at a temperature of about 105 to 120 ° C. is usually used as a heating source.

[0003]

However, as described above, when the distillation can is heated with high-temperature steam (temperature 105 to 120 ° C., latent heat 540 kcal / kg), the inner wall surface of the distillation can is charred. . In addition, since the high-temperature steam has a high pressure, it is necessary to make the piping or the like through which the steam can withstand high pressure, and the entire apparatus becomes expensive accordingly. On the other hand, it may be considered to distill with a salt bath, but in this case, the inner wall of the distillation can has holes or cracks and the inorganic salts in the heat medium are distilled through these holes and cracks. If it gets into sake, toxic distilled liquor will be produced.

The present invention has been made in view of the above circumstances, and provides a method for producing a distilled liquor which does not cause charring on the inner wall surface of a distillation can and does not produce a toxic distilled liquor. Is its purpose.

[0005]

In order to achieve the above object, a method for producing distilled liquor according to the present invention is a method for producing distilled liquor by distilling fermented mash in a distillation can to produce distilled liquor. The heated edible oil is used as a medium, and the heated edible oil is circulated and supplied to the distillation can to supply heat to the mash in the distillation can by indirect heat exchange.

[0006]

That is, the method for producing distilled liquor according to the present invention uses heated edible oil as the heat medium. Thus, when edible oil is used, the edible oil can be used as a heat medium even at a high temperature of 100 ° C. or higher, and thus vacuum distillation, atmospheric distillation and pressure distillation can be performed. Further, atmospheric distillation can be performed by indirect heating. Moreover, it is easy to adjust the temperature of the edible oil from low temperature to high temperature. For this reason, by starting heating the distillation can at a low temperature and then raising the heating temperature and heating it at a predetermined high temperature, the mash in the distillation can is gradually heated to a high temperature and the inner wall of the distillation can is heated. It is possible to reduce the burning. Furthermore, unlike steam, edible oil has no pressure even at high temperatures, so it is not necessary to make pipes through which edible oil can withstand high pressure, and it is sufficient to increase the strength of the pipes, etc. The durability of the device can be improved, and the cost of the entire device can be reduced. Further, the temperature of the edible oil can be directly controlled by an oil burner, a gas burner, electricity, etc., which is energy saving. Further, since the heating is indirect, the amount of drainage is small and the post-treatment of drainage is easy. Further, the distillation time can be adjusted by adjusting the temperature of the edible oil (inlet and outlet of the distillation can) and the flow rate of the edible oil, and this adjustment is easy. In addition, even if the inner wall of the distillation can is perforated or cracked and edible oil may enter the product through these holes or cracks, the edible oil itself is not toxic and is therefore manufactured. Distilled liquor is not toxic.

Next, the present invention will be described in detail based on embodiments.

[0008]

1 shows an embodiment of a vacuum distillation apparatus for shochu used in the present invention. In the figure, 1 is a jacket-type distillation can, and inside it is a fermented mash that has finished the fermentation process.
Is charged. The distillation can 1 has a double-wall structure in which the side wall portion and the bottom wall portion (excluding the central portion) are composed of an inner wall 2 and an outer wall 3, and the inner space of this double-wall structure has an outer chamber 5 Is formed in. Reference numeral 1a is an extraction pipe provided at the center of the bottom wall of the distillation can 1, and an opening / closing valve 1b
Is installed. In the figure, 12 is a raw material inlet, and 13 is an opening / closing valve.

Reference numeral 8 is a cooking oil control tank, inside of which
Contains cooking oil. The cooking oil control tank 8 has an electric heater 7 at its lower portion for heating the cooking oil.
Is provided. The lower part of the edible oil control tank 8 is connected to the first conduit 10 to which the circulation pump 9 is attached, and the upper part thereof is connected to the second conduit 11. Then, the first conduit 10 is connected to the lower end of the outer chamber 5 of the distillation can 1, and the second conduit 11 is connected to the upper end of the outer chamber 5, whereby the inside of the cooking oil control tank 8 is connected. After the edible oil is discharged from the edible oil control tank 8 to the first conduit 10, a circulation path that returns to the edible oil control tank 8 through the first conduit 10, the outer chamber 5 and the second conduit 11 is provided. Has been formed.

Reference numeral 14 denotes a condenser having a cooling coil (not shown) built therein, the upper portion of which is connected to the upper space of the distillation can 1 through the swan neck 6, and the outlet 15 provided at the lower portion thereof is a tester. It is connected to the product tank 17 and the first post-distillation tank 19 via the shochu extraction pipe 16 provided with 31, and to the first post-distillation tank 19 via the carbon dioxide gas pipe 18. Further, the product tank 17 has a first upper portion.
The first post-distillation tank 16 communicates with the vacuum pump 22 through the second communication pipe 21 while communicating with the vacuum pump 22 through the communication pipe 20. As a result, the vacuum pump 22 communicates with the upper space of the distillation can 1 via the first communication pipe 20, the product tank 17, the shochu extraction pipe 16, the condenser 14 and the swan neck 6. In the figure, 14a is a cooling water inlet, and
4b, 23, 24 are drain pipes, 41c, 25
-30 are on-off valves.

In the above structure, first, the vacuum pump 22
Is activated to reduce the pressure in the distillation can 1. On the other hand, the circulation pump 9
And the cooking oil heated by the electric heater 7 flows into the first conduit 10 from the cooking oil control tank 8
After being supplied into the outer chamber 5 of the distillation can 1 through the conduit 10, the second canister 11 is discharged from the outer chamber 5 and returned to the cooking oil control tank 8 through the second conduit 11. Then, while the edible oil supplied into the outer chamber 5 passes through the outer chamber 5, the mash 4 in the distillation can 1 is heated and distilled, and a distillate (alcohol content A large amount (containing a large amount) is introduced into the condenser 14 through the swan neck 6, cooled in the condenser 14, and then discharged from the outlet 15. When this outflow is started, the alcohol concentration in the distillate is high at first, and while the alcohol concentration is monitored by the tester 31, the on-off valve 27 and the on-off valve 28 are opened to open the carbon dioxide gas. Is sent to the first post-distillation tank 19. After that, when the tester 31 detects that the alcohol concentration gradually decreases and falls below a predetermined alcohol concentration, the on-off valve 27 is opened and the on-off valve 28 is closed, and the main fraction (shochu) is stored in the product tank 17. send. Then, when the alcohol concentration decreases to a certain extent, the on-off valve 27 is closed again and the on-off valve 28 is opened, and the post distillate is sent to the first post distillate tank 19. The shochu thus stored is taken out from the lower portion of the product tank 17 as a product by opening the open / close valve 25. When manufacturing such shochu, the amount of heat supplied to the liquor 4 is 1
It is possible to adjust the temperature and the supply amount of the edible oil that is supplied to the distiller 1 by adjusting the temperature of the heater 7, and the supply amount of the edible oil to the distillation can 1 is the discharge amount of the circulation pump 9. It can be controlled with.

As described above, since the heated cooking oil is used as the heat medium in the above-mentioned embodiment, the vacuum distillation,
Atmospheric pressure distillation and pressure distillation can be performed, and atmospheric pressure distillation can also be performed by indirect heating. Moreover, the temperature of edible oil can be easily adjusted from low temperature to high temperature. Therefore, it is possible to reduce the sticking on the inner wall surface of the distillation can by heating the distillation can by appropriately adjusting the temperature of the cooking oil, for example, by heating the distillation can at a low temperature and then at a high temperature. Furthermore, unlike steam, edible oil has no pressure even at high temperatures, so it is not necessary to make the edible oil control tank 8 and both introduction pipes 10 and 11 capable of withstanding high pressure, and to increase the strength accordingly. It can be made cheaper without. Further, the temperature of the edible oil can be directly controlled by the electric heater 7, which saves energy.
Further, since the heating is indirect, the amount of drainage is small and the post-treatment of drainage is easy. Further, the distillation time can be adjusted by adjusting the temperature of the edible oil (inlet and outlet of the outer chamber 2) and the flow rate of the edible oil, and this adjustment is easy. Moreover, unlike the case of distillation with a salt bath,
If edible oil is used and it accidentally enters the shochu, the shochu is not toxic.

[0013]

As described above, according to the method for producing distilled liquor of the present invention, since the edible oil heated is used as the heat medium, the vacuum distillation, the atmospheric distillation and the pressure distillation can be performed. it can. Further, atmospheric distillation can be performed by indirect heating. Moreover, it is easy to adjust the temperature of the edible oil from low temperature to high temperature. For this reason, by starting heating the distillation can at a low temperature and then increasing the heating temperature to a predetermined high temperature, the mash in the distillation can is gradually heated to a high temperature and the inner wall surface of the distillation can is heated. It is possible to reduce the burning. Furthermore, unlike steam, edible oil has no pressure even at high temperatures, so it is not necessary to make pipes through which edible oil can withstand high pressure, and it is sufficient to increase the strength of the pipes, etc. It can have excellent durability,
The entire device can be made inexpensive. In addition, oil burners,
Energy can be saved because the temperature of edible oil can be directly controlled by a gas burner, electricity, etc. Further, since the heating is indirect, the amount of drainage is small and the post-treatment of drainage is easy. Furthermore, the distillation time can be adjusted by adjusting the temperature of the edible oil (inlet and outlet of the distillation can) and the flow rate of the edible oil, and this adjustment is easy. In addition, even if the inner wall of the distillation can is perforated or cracked and edible oil may enter the product through these holes or cracks, the edible oil itself is not toxic. Distilled liquor is not toxic.

[Brief description of drawings]

FIG. 1 is a systematic diagram of a vacuum distillation apparatus used in the present invention.

[Explanation of symbols]

 1 Distillation can 2 Inner wall 3 Outer wall 4 Maize 5 Outer chamber 6 Swan neck 7 Heater 8 Cooking oil control tank 9 Circulation pump 14 Condenser 17 Product tank 19 First final distillation tank 22 Vacuum pump

Claims (1)

[Claims] 1. A method for producing distilled liquor by distilling fermented mash in a distillation can, wherein heated edible oil is used as a heat medium, and the heated edible oil is circulated to the distillation can. Then, a method for producing a distilled liquor is characterized in that heat is supplied to the mash in the distillation can by indirect heat exchange.