JPH0667310B2 - Otsuna shochu manufacturing method and manufacturing equipment - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method and an apparatus for producing shochu shochu, and more specifically, to an improvement in the step of distilling mash after fermentation.

[Prior Art] Otsuka shochu is a shochu obtained by a simple distillation method, and has a unique flavor derived from a raw material unlike shochu shochu by a continuous distillation method.

The single-distillation method is a batch-type distillation method in which the mash is replaced each time the distillation is completed.First, a predetermined amount of fermented mash is put into a distillation can, and heat is applied to this to cool the volatile components including the generated alcohol. It is a method of obtaining a distillate by introducing it into a vessel and condensing it.

This simple distillation method includes two methods: an atmospheric distillation method in which mash is heated and distilled under atmospheric pressure, and a vacuum distillation method in which mash is heated and distilled under reduced pressure.

Otsuna shochu has traditionally been carried out by atmospheric distillation in which steam is directly blown into the mash under atmospheric pressure to cool the evaporated volatile components and obtain a distillate. This will be explained with reference to FIG.
The mash 12 charged in 10 is directly heated by the steam from the steam blowing pipe 14, the volatile components are cooled in the cooler 16 and introduced into the product tank 18. By this distillation method, a unique and rich type of shochu having the characteristics of the raw material was obtained, and many drinkers have been acquired because of its unique individuality. But,
On the other hand, there is also a tendency to be shunned due to its individuality. In addition, this atmospheric distillation method has a component that is secondarily produced as a by-product during the distillation because the mash is boiled at a high temperature near 100 ° C, which results in burnt liquor or shochu. The product may have a lot of unpleasant taste and odor.

Under these circumstances, the vacuum distillation method of distilling mash under reduced pressure rapidly spread in the 1950s. This will be described with reference to FIG. 3. The distillation can 20 has a jacket 22, and the mash 12 charged into the distillation can 20 is indirectly heated by steam supplied from the steam supply pipe 24 to the jacket 22. Distillation can 20
The inside is maintained in a reduced pressure state by a vacuum pump 29, and the volatile components are cooled by a cooler 26 and guided to a product tank 28. In this vacuum distillation method, the boiling point of mash is reduced under reduced pressure and distillation is carried out at a low temperature. Therefore, there is little secondary by-product due to heat and shochu with a good fragrance can be obtained. Further, there is an advantage that the amount of waste liquid can be smaller than that of the atmospheric distillation method in which steam is directly blown because of the indirect heating method using the jacket.

[Problems to be Solved by the Invention] However, the above-mentioned vacuum distillation method reaches the products obtained by the atmospheric distillation method in terms of the strength of taste, and the peculiar ester aroma sometimes causes a product with a poor flavor balance. In some cases, the product may have a malty fishy odor due to low-temperature distillation. In vacuum distillation, the temperature is determined in relation to the boiling point of the moromi component at the degree of vacuum, so the distillation temperature cannot be raised above a certain level.

On the other hand, even if the indirect heating by the vacuum distillation can is adopted in order to eliminate the disadvantage caused by the direct steam injection in the atmospheric distillation, the vacuum distillation can is often made of thick-walled stainless steel to withstand a high degree of vacuum. It is made of steel and has a structure in which a jacket is attached to the distillation can and it is covered with a heat insulating material, and the condition that the can wall of the distillation can is overheated and is more likely to burn than the normal atmospheric distillation can It is difficult to make good shochu because

Although the vacuum distillation apparatus is more expensive than the atmospheric distillation apparatus in terms of material, pressure resistance, auxiliary equipment, etc., it has not been fully utilized due to its limited use. The current situation.

The present invention eliminates the drawbacks of the atmospheric distillation method and the vacuum distillation method described above, suppresses the production of by-products that cause kogation odor, and uses the advantages of each distillation method to obtain a new liquor quality. It is an object of the present invention to provide a method and an apparatus for manufacturing type B shochu that can efficiently obtain shochu.

[Means for Solving Problems] The above-described advantages and disadvantages of the atmospheric distillation method and the vacuum distillation method are both included in the distillation method itself. However, the present inventor takes advantage of them and As a result of intensive studies to compensate for the drawbacks of steam distillation, it was discovered that atmospheric distillation by direct steam-blow heating has a great effect on the production of aroma as well as the rich taste of shochu, while the drawbacks of conventional atmospheric distillation It was found that the shochu odor, which has been considered to be, appears under the heating condition of high temperature for a long time in the latter half of atmospheric distillation. Further research based on this finding, found that part of the distillation process is carried out by atmospheric distillation, and the remainder is carried out by vacuum distillation to avoid the high temperature heating for a long time, thereby achieving the above object, The present invention has been completed.

That is, the method for producing shochu shochu of the present invention, in the distillation step for producing shochu shochu, fermented mash, from atmospheric distillation by steam blowing direct heating to vacuum distillation by indirect heating or from vacuum distillation by indirect heating. It is characterized in that distillation is carried out by gradually shifting to normal pressure distillation by direct heating with steam blowing without accompanying a rapid change in pressure.

Further, the apparatus for producing type B shochu of the present invention is an apparatus for carrying out the above method, which is a distillation can equipped with an indirect heating means and a steam blowing direct heating means, and decompresses the inside of the distillation can. And a air introduction valve for gradually changing the degree of pressure reduction in the distillation can without abrupt changes.

Other processes and equipments for producing the type B shochu may be adopted by ordinary production means. That is, in general, liquor is produced from koji, water and yeast in the primary charge, water is added to the liquor in the secondary charge, alcoholic fermentation is performed by adding the main raw material, and the mash after fermentation is distilled by the above method or apparatus. To produce raw sake. This raw sake may be watered if necessary.

[Operation] The burnt odor component that is secondarily produced in the atmospheric distillation method is furfural. As shown in Fig. 5, as the distillation time becomes longer, the production amount of this component rapidly increases. To increase. On the other hand, according to the method of the present invention, the time of atmospheric distillation is shorter than that in the case where atmospheric distillation is performed in the whole distillation step, so that the production amount can be significantly reduced. In simple distillation, the temperature of the mash rises with the distillation time as shown in FIG. 4, so shortening the atmospheric distillation time has a great effect on suppressing the production of furfural.

As shown in Table 2 below, the atmospheric distillation method has a larger amount of aroma components than the vacuum distillation method, but the aroma is masked by a trace amount of components produced as a result of long-time high temperature heating represented by furfural. It is considered that the product obtained by vacuum distillation has a higher aroma because a unique odor is imparted together with it. According to the present invention, the product produced by atmospheric distillation is reduced due to the reduction of such a scent-inhibiting component. A large amount of aroma components will act effectively.

Further, since the distillation can of the apparatus of the present invention is provided with the indirect heating means and the direct heating means by steam blowing, both the advantages of the atmospheric distillation and the vacuum distillation based on the heating means can be achieved.

Furthermore, simple distillation is characterized in that the composition of the liquid layer and the vapor layer of the mash is changing every moment, but in the device of the present invention, the degree of decompression can be gradually changed by the air introduction valve without abrupt changes. , The bumping phenomenon does not occur, and the mash is mixed with the distillate,
It is possible to avoid adverse effects on other products.

[Examples] The present invention will be described below based on specific examples and experimental examples, but the present invention is not limited thereto.

FIG. 1 is a schematic diagram showing an embodiment of a distillation apparatus used in combination with atmospheric pressure and vacuum for carrying out the method of the present invention.

The distillation can 30 has a jacket 32 and has a structure capable of performing vacuum distillation by an indirect heating system by steam from a steam supply pipe 34A. The distillation can 30 is a steam blow pipe.
The steam from 34B can be introduced directly into the can. A cooler 36, a flow meter 38, an alcohol meter box 40, a product tank 42, and a vacuum pump 44 are sequentially arranged on the downstream side of the distillation can 30, and an air introduction valve 46 is provided in the product tank 42.
Is installed. This air introduction valve 46 is a vacuum pump 44.
Even in the state in which is operated, the amount of air that can maintain the inside of the distillation can 30 at almost normal pressure can be introduced, and the amount can be continuously narrowed down and completely closed. The steam valve 48 of the steam supply pipe 34A, the steam valve 50 of the steam blow pipe 34B, the degassing valve 52 of the alcohol meter box 40, and the air introduction valve 46 are all remote controllable automatic control valves in this embodiment. Has become.

Next, the method of the present invention will be explained based on the atmospheric pressure / reducing combined distillation apparatus shown in FIG.

First, to explain the method of performing distillation while shifting from atmospheric pressure to reduced pressure, the mash 12 fermented according to the ordinary Otsuka shochu manufacturing method is charged into a distillation can 30, and the steam is directly heated from a steam blowing pipe 34B by a heating method. Initially, distillation is started at atmospheric pressure. After continuing the distillation under normal pressure for an appropriate time, the above heating is stopped, and the vacuum pump 44 is operated with only the air introduction valve 46 fully opened. Then, while observing the amount of distillate in the alcohol meter box 40, the air introduction valve 46 is gradually throttled to increase the degree of pressure reduction. During this time, the heating from the outside is kept stopped, and the evaporation proceeds by the lowering of the boiling point of the mash accompanying the pressure decrease in the evaporator 30. When the air introduction valve 46 is fully closed and the alcohol meter box 40 cannot maintain a predetermined flow rate, the steam valve 48 is opened to supply steam to the jacket 32, and heating is restarted by the indirect heating method. After this, the process is the same as the normal vacuum distillation method, and the distillation is stopped when the alcohol content in the alcohol meter box 40 reaches a predetermined concentration.

In the above process, the transition from atmospheric pressure to reduced pressure can be automated. That is, the time from the initial distilling in the atmospheric distillation to the operation of the vacuum pump 44 is set by a timer (not shown), and when a predetermined time has elapsed, the air introduction valve 46 is turned on by a signal from the timer. The vacuum pump 44 is operated with the valve fully opened, and the gas vent valve 52 and the steam valves 48, 50 are fully closed. Then, the air introducing valve 46 is gradually throttled by the drive mechanism. The degree of throttling is monitored by monitoring the flow rate of the distillate with an electromagnetic flow meter 38, and adjusting the signal from the flow meter 38 so that the flow rate of the distillate is constant. Air introduction valve 46
When is completely closed, this is detected and the steam valve 48 is opened to maintain the distillate flow rate by indirect heating.

In addition, in the atmospheric distillation, indirect heating by the jacket 32 can be used together.

Next, an experimental example of the present invention will be shown.

The mash and potato shochu liquor produced using the dates pulp were subjected to three distillation methods: normal atmospheric distillation, vacuum distillation, and atmospheric vacuum combined distillation according to the present invention. For the distillation apparatus, the same apparatus shown in FIG. 1 was used in each case for comparison of the distillation method itself.

Atmospheric pressure distillation uses both indirect heating method and direct heating method by steam injection, and vacuum distillation uses indirect heating method with internal pressure of 260 m.
Distillation was performed at mHg. In the normal pressure / vacuum combined distillation, the distillation is started at normal pressure, the heating is interrupted 10 minutes after the distillate begins to drip, and the distillation is advanced by gradually increasing the degree of vacuum by the above-mentioned method to obtain the final internal pressure. When 160 mmHg was reached, steam was passed through the jacket 32 to shift to normal vacuum distillation.

Figures 4 to 6 show the time course of the temperature of the mash during distillation, the time course of the amount of furfural in the distillate, and the time course of the concentration of ethyl alcohol in the distillate in the case of dart pulp mash, respectively. Table 1 shows the distillation ratios and the results of sake liquor of the products.

In addition, Fig. 7 shows the acidity change of the distillate in the case of potato shochu liquor, Table 2 shows the distillation ratio, the results of alcoholic beverages of the product, and Table 3 shows the main distillate. The concentration of aroma components is shown.

According to Table 3, in the method of combined use under normal pressure and reduced pressure of the present invention, fragrance components, particularly fragrance esters such as ethyl acetate, i-amyl acetate and ethyl caprylate, are produced to the same extent as in the normal pressure method. The furfural produced as a result of high temperature heating for a long time has a small value close to that of the depressurization method.

Excessive acid gives richness to the taste of shochu, but according to FIG. 7, acids that are difficult to remove by the vacuum method are
It can be seen that in the method of the present invention combined with normal pressure and reduced pressure, an appropriate amount of distillate is initially distilled.

The above experimental example showed only the case of shifting from atmospheric distillation to vacuum distillation, but since the above-mentioned effects are largely attributable to the fact that atmospheric distillation is used only in a part of the distillation step, Similar effects can be obtained even when the vacuum distillation is changed to the atmospheric distillation.

[Effects of the Invention] As is clear from the above experimental examples, according to the method and apparatus for producing shochu shochu of the present invention, there is a problem of burnt odor and end-of-life odor in atmospheric distillation, and a fishy odor in vacuum distillation It is possible to eliminate each of the problems such as the addition of odor, the taste being weak, and the balance of flavors sometimes being unbalanced.
It is possible to produce a new sake-type shochu that incorporates the rich taste of atmospheric distillation and the aroma of vacuum distillation.

Further, by combining the atmospheric distillation and the vacuum distillation, the dilution ratio of the mash is reduced as compared with the atmospheric distillation, the amount of distillation waste liquid can be reduced, and there is less risk of overheating compared to the normal vacuum distillation. Since it is hard to have a burnt odor, it is possible to increase the amount of mash to be poured, which enables efficient production of shochu.

As described above, the present invention is completely different from the conventional atmospheric distillation method or the vacuum distillation method, and the distillation and recovery conditions of alcohol are comparable to those of the conventional method, and the alcohol quality is different, and the distillation which can be adopted is also adopted. Since the conditions are wide, it has the effect of producing a wider variety of type B shochu.

[Brief description of drawings]

FIG. 1 is a schematic diagram of an atmospheric pressure / decompression combined distillation apparatus showing an embodiment of the apparatus of the present invention, and FIG. 2 is a schematic view of a conventional atmospheric pressure distillation apparatus,
FIG. 3 is a schematic view of a conventional vacuum distillation apparatus, FIG. 4 is a graph showing a time-dependent change in the temperature of the mash during the distillation when the dates pulp mash according to the present invention is used, and FIG. The graph which shows the time-dependent change of the amount of furfural in a liquid, 6th
FIG. 7 is a graph showing the time-dependent change in the concentration of ethyl alcohol in the distillate in the same Example, and FIG. 7 is a graph showing the time-dependent change in the acidity of the distillate when using potato shochu liquor. 30 ... Distillation can, 32 ... Jacket, 34A ... Steam supply pipe, 34B ... Steam blowing pipe, 44 ... Vacuum pump, 46,
54 ... Air inlet valve

Claims (2)

[Claims] 1. In the distillation process for producing shochu shochu, fermented mash is converted from atmospheric pressure distillation by direct steam heating to reduced pressure distillation by indirect heating or reduced pressure distillation by indirect heating to atmospheric pressure distillation by direct steam blowing. The method for producing shochu shochu, characterized in that it is distilled by gradually shifting the pressure to 1 without sudden changes in pressure. 2. In the distillation process for producing shochu shochu, the fermented mash is converted from atmospheric distillation by direct steam heating to vacuum distillation by indirect heating or vacuum distillation by indirect heating to atmospheric distillation by direct steam blowing. Is a device for distilling by gradual transition without a rapid change in pressure, which is a distillation can equipped with an indirect heating means and a steam blowing direct heating means, and a decompression for decompressing the inside of the distillation can. An apparatus for producing type B shochu, comprising an apparatus and an air introduction valve for gradually changing the degree of pressure reduction in the distillation can without abrupt changes.