JPH11127841A - Removal of oily matter in shochu - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for removing oily matter in shochu (low-class distilled spirits), which secures the actual effect of such removal, obviates the occurrence of cloudinesses or oily odor due to the oily matter during long-term storage of shochu, facilitates its maintenance with neither gas odor unique to shochu nor its quality deterioration, and affords shochu of light flavor and excellent fanciness. SOLUTION: This method for removing oily matter in shochu comprises the following processes: (1) the temperature of shochu obtained by distilling unrefined sake is kept at the cloud point of the oily matter in the shochu to effect clouding the oily matter, (2) the resulting shochu is centrifuged, and (3) the oily matter as supernatant segregated from the shochu by the above centrifugal separation is removed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for removing oily substances from shochu to obtain high quality shochu, excluding oily substances contained in distilled shochu.

[0002]

2. Description of the Related Art Shochu distilled from shochu mash fermented from potato, rice, wheat, or millet has a higher alcohol concentration and a unique flavor than sake, and is therefore favored by many people. I have. Shochu contains oily substances such as higher fatty acid esters in addition to alcohol. This oily substance is dissolved in the shochu when the liquid temperature of the shochu is high, and when the temperature drops, the oily substance precipitates and the shochu becomes cloudy. In addition, a part of the oily substance floats on the liquid surface. This oily substance imparts flavor to shochu, but if its content increases, the quality of shochu deteriorates, and the oily substance undergoes a chemical change such as oxidation to promote oily odor. To this end, distilled shochu is cooled as soon as possible to increase the amount of oily substance that becomes cloudy, and this is filtered through filter paper, asbestos or the like to remove the oily substance. In addition, some of the low-boiling aldehyde gas released before the first distillate of shochu is dripped mixes with shochu and has a so-called gas odor, so the shochu in the storage tank is stirred or transferred. Degassing.

[0003]

However, even if the shochu that has been clouded by cooling is subjected to a filtration treatment with filter paper, asbestos, etc., the oily substance cannot be sufficiently removed, and during storage of the shochu, the oily substance becomes cloudy or floats again. The disadvantage is that cooling and filtration of the shochu must be repeated each time. Also,
In order to remove the gas smell of the mixed aldehyde, there is a problem that it takes time to transfer the tank and control the product such as stirring.

[0004] The present invention has been made in view of the above-mentioned conventional problems, and one object of the present invention is to centrifuge shochu in a state where shochu is cooled and white turbidity is increased, and an oily solution is obtained by centrifugation. An object of the present invention is to provide a method for removing an oily substance of shochu, which can ensure the removal of the oily substance contained by removing the substance. Another object of the present invention is to provide a method for removing an oily substance in shochu, which does not cause deterioration of quality without turbidity, floating, generation of an oily odor, etc. of the oily substance during storage of shochu. . Further, another object of the present invention is to provide a method for removing an oily substance of shochu, which can obtain a shochu having a light taste and excellent palatability without a gas smell. Another object of the present invention is to provide a method for removing oily substances in shochu, which has excellent storability and easy product management.

[0005]

Means for Solving the Problems In order to achieve the above-mentioned object, the present invention is to maintain the liquid temperature of shochu obtained by distilling mash at a temperature at which the oily substance contained in the shochu becomes cloudy. A step of centrifuging the shochu in which the oily substance is opaque, and a step of removing the oily substance as an upper liquid separated from the shochu by the centrifugal separation; and Be composed.

[0006] The liquid temperature of the shochu may be maintained at about 20 ° C or less.

[0007] The centrifugal force for centrifuging the shochu may be approximately 1000 G or more.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The method for removing oily substances according to the present invention comprises the steps of cooling the temperature of shochu distilled from shochu mash, maintaining the temperature at which the oily substances contained in shochu become cloudy, and removing the oily substances. The method includes a step of turbidity, a step of centrifuging the shochu in which the oily substance is clouded, and a step of removing the oily substance as an upper liquid separated from the shochu by the centrifugation.

Shochu distilled from shochu moromi contains higher fatty acid esters in addition to alcohol. At a temperature lower than about 20 ° C., the oily substance, which is a higher fatty acid ester, remarkably precipitates as an oily substance, and the shochu becomes cloudy and a part of the shochu floats on the liquid surface. Therefore, in order to separate and remove oily substances contained in shochu, 35
Shochu having a liquid temperature of about ° C is stored in a storage tank and cooled to about 20 ° C or less. When cooling, for example, a cooling coil connected to an external heat exchanger is immersed in shochu in the storage tank, and while a low-temperature liquid or gas is continuously passed through the cooling coil, the shochu is cooled with a thermometer. The temperature is measured, and the temperature of the shochu is lowered to 20 ° C. or less in a short time. Preferably, the temperature is lowered to about 10 ° C. at which the amount of the oily substance increases.

When the temperature of shochu is cooled to 20 ° C. or less,
The oily substance contained in the shochu remarkably precipitates and becomes cloudy, and partly floats on the liquid surface. After visually confirming this state, the cloudy shochu in the storage tank is supplied to the rotary container of the centrifuge, and the rotary container is rotated at high speed to centrifuge the cloudy shochu. Due to this high-speed rotation, the oily substance having a low density is collected as an upper liquid at an upper position in the rotary container. After stopping the centrifugal separator, the oily substance which is collected as the upper liquid at the upper position of the rotating container is confirmed, and is scooped out and removed. Further, the lower liquid from which the upper liquid in the rotating container is removed, that is, shochu, is withdrawn from the lower end of the rotating container and collected in the tank. As the centrifuge, a Sharpless centrifuge, a DeLaval centrifuge, or any other centrifuge may be used.

The distilled shochu may be stored in a tank and maintained at a temperature of about 20 ° C. or lower. As the untreated shochu is cooled after the distillation, a change in cloudiness is visually observed at about 20 ° C. At about 15 ° C., the degree of cloudiness increases. Therefore, the difference in white turbidity of the oily substance dissolved in the shochu becomes significant at about 20 ° C., and it is preferable to centrifuge the shochu at a temperature of 20 ° C. or less.

[0012] The centrifugal force for centrifuging the shochu may be about 1000 G or more. After cooling the shochu, the degree of cloudiness of the oily substance progressed,
Even if a centrifugal force of 00 G or less is applied, separation of the oily substance is impossible. Therefore, it is preferable to apply a centrifugal force of about 1000 G or more. The processing time at that time depends on the volume of shochu, but the larger the centrifugal force, the shorter the processing time can be.

[0013]

Operation and Embodiment The operation and embodiment of the present invention will be described below. The method for removing the oily substance of shochu according to the present invention comprises the steps of: maintaining the liquid temperature of shochu distilled from mash, at a temperature at which the oily substance contained in the shochu becomes cloudy, and clouding the oily substance; and And a step of removing an oily substance as an upper liquid separated from the shochu by the centrifugal separation.

[0014] Shochu is made by steaming raw materials such as potato, rice, wheat, or cereals and fermenting it by adding shochu yeast. The fermented shochu mash is distilled in a normal distillation step to obtain shochu having an alcohol concentration of about 30 to 45%. Before distilling the shochu mash, the low-boiling aldehyde is released in a gaseous form before the first distillate is dropped, and this aldehyde is partially mixed into the shochu and contains a unique gas smell. In addition, distilled shochu contains not only alcohol but also ethyl palmitate,
It contains higher fatty acid esters such as ethyl linoleate and isoamyl alcohol. These oily substances, which are higher fatty acid esters, impart flavor to shochu. Conversely, if the content increases, shochu becomes cloudy due to precipitation at a lower liquid temperature. In addition, a part of the oily substance floats on the surface of the shochu, and the floated oily substance comes into contact with air and is oxidatively decomposed to promote an oily smell. As a result, the commercial value is significantly reduced.

Immediately after the distillation, the liquid temperature of shochu is about 35 ° C., and the liquid temperature of shochu drops from about 35 ° C.
For example, when the temperature reaches about 20 ° C., the oily substance becomes drips and gradually increases, and the shochu becomes cloudy.

Therefore, in order to forcibly lower the liquid temperature of distilled shochu to a low temperature of about 20 ° C. or less, shochu is stored in a storage tank, and a cooling coil connected to an external heat exchanger is provided in the tank. It is arranged and cooled by circulating a coolant such as cold water or cold air from an external heat exchanger to a cooling coil. When the temperature of the shochu drops to about 20 ° C. while checking the temperature of the shochu with a thermometer, the oily substance precipitates and becomes cloudy. The shochu may be visually checked for turbidity of the shochu and supplied to the centrifugal separation step for treatment. However, when the liquid temperature is about 10 to 5 ° C., the amount of the oily substance which precipitates and becomes turbid increases. Therefore, it is preferable to cool the shochu until the liquid temperature of the shochu drops to about 10 ° C.

Next, the cooled shochu is supplied to a centrifugal separation step and centrifuged. As the centrifuge, a Laval type centrifuge is preferable. Shochu cooled to about 10 ° C. is supplied into the centrifuge, and centrifugal force is applied while rotating the centrifuge at a high speed. The centrifugal force needs to be about 1000 G or more, and preferably about 1000 G. An oily substance having a low density is collected as an upper liquid on the upper surface side of the shochu and separated. After stopping the centrifugal separator, the oily substance is separated as an upper liquid at the upper position of the rotary container, and the upper liquid can be easily removed by scooping and removing the upper liquid. The lower solution from which the upper solution has been removed is withdrawn from the lower end of the rotating container and stored in a tank. Shochu stored in this tank does not become cloudy and the quality does not deteriorate.

In the embodiment, shochu is centrifuged by applying a centrifugal force of about 1100G. When a centrifugal force of about 700 G or less was applied, the cloudy oily substance could not be completely separated in the shochu, and the shochu remained precipitated cloudy oily substance. Also, larger than 1000G, for example, 4G
A centrifugal force of about 400 G may be applied, in which case the time for centrifugation can be reduced.

[0019]

EXAMPLES Next, a plurality of examples of processing shochu using the method for removing oily substances of shochu according to the present invention will be described. [Example 1] Rice shochu immediately after distillation (alcohol concentration: 4
(4%, volume = 50 cc) is cooled to approximately 10 ° C. to precipitate an oily substance and make it turbid. This was supplied to a bucket type centrifuge, and the centrifugal force was 720 G (radius of the centrifuge = 4 cm, rotation speed = 4000 rpm), and processing time was approximately 2
0 minutes. Shochu did not completely disappear. An oily odor remained.

Example 2 The liquid temperature of rice shochu (alcohol concentration: 44%, volume = 50 cc) immediately after distillation was adjusted to about 10 ° C.
The oily substance precipitates and becomes cloudy. This is supplied to a bucket-type centrifuge, and the centrifugal force = 1100 G (radius of the centrifuge = 4 cm, rotation speed = 5000 rpm),
Processing time = 20 minutes. After the treatment time was over, the transparent container containing shochu was taken out of the centrifuge, and the oily substance separated as an upper liquid at the upper position of the container was confirmed and removed. Shochu became transparent. The shochu after the treatment had a light flavor and could be stored almost without cloudiness even when refrigerated at 5 ° C.

Example 3 A liquid temperature of wheat shochu (alcohol concentration: 43%, volume = 50 cc) immediately after distillation was set at about 10 ° C.
The oily substance precipitates and becomes cloudy. This is supplied to a bucket type centrifuge, and the centrifugal force is 4400 G (radius of the centrifuge = 4 cm, rotation speed = 10000 rpm),
Processing time = 10 minutes. As in Example 2, an oily substance separated as an upper liquid at the upper position of the transparent container was confirmed and removed. Shochu became transparent. This shochu had a light flavor and could be stored almost without cloudiness even when refrigerated at 5 ° C. The processing time could be completed in a short time due to the large centrifugal force.

Example 4 The liquid temperature of rice shochu immediately after distillation is cooled to about 5 ° C. to precipitate an oily substance and make it turbid. This was filtered with filter paper (No. 28). Although cloudiness was temporarily removed, cloudiness occurred again when the product temperature was maintained at about 5 ° C.

As described above, in the method for removing oily substances from shochu according to the present invention, distilled shochu is treated with approximately 20 shochu.
The oily substance is precipitated by making it cool to below ° C, and becomes cloudy.
The cooled shochu is centrifuged to remove the upper solution. As a result, the effective removal of the oily substances contained in the shochu can be ensured, and the oily substances do not precipitate and become cloudy during storage of the shochu, and no oily odor or the like is generated, and the quality and flavor are excellent. Shochu can be obtained. In addition, the quality of shochu does not change over a long period, and management of shochu products becomes easy.

[0024]

As described above, in the method for removing oily substances in shochu according to the present invention, the liquid temperature of shochu distilled from mash is maintained at a temperature at which the oily substances contained in shochu become cloudy. A step of clouding the oily substance, a step of centrifuging the shochu having the oily substance clouded, and a step of removing the oily substance as an upper liquid separated from the shochu by the centrifugation, together with the upper liquid. The oily substance can be removed, and the effect of removing the oily substance contained in the shochu can be secured. In addition, the shochu from which the oily substance has been removed does not cause turbidity, oily odor, and the like during storage, does not change in quality, and shochu products can be easily managed. In addition, there is no gas smell peculiar to shochu, the taste is light and the taste is excellent, and the consumption of shochu can be increased.

Further, by keeping the liquid temperature of the shochu below about 20 ° C., the oily substance dissolved in the shochu precipitates and becomes cloudy, and the oily substance in the shochu can be efficiently removed by centrifugation. It is possible to obtain shochu having excellent quality and flavor.

The centrifugal force for centrifuging the shochu is about 1000 G or more, so that the oily substance is separated and removed by applying a force of a predetermined gravitational acceleration or more to the shochu which has precipitated and clouded the oily substance. It is possible to obtain shochu having excellent quality and flavor without causing cloudiness or oily odor of the oily substance again during long-term storage.

Claims (3)

[Claims] A step of maintaining the temperature of the shochu obtained by distilling the moromi at a temperature at which the oily substance contained in the shochu becomes cloudy, and centrifuging the shochu having the oily substance clouded. And a step of removing an oily substance as an upper liquid separated from the shochu by the centrifugal separation. 2. The method for removing oily substances in shochu according to claim 1, wherein the liquid temperature of said shochu is maintained at about 20 ° C. or lower. 3. The method according to claim 1, wherein a centrifugal force for centrifuging the shochu is about 1000 G or more.