JPS5820185A - Preparation of shochu (low-class distilled spirits) - Google Patents

Abstract

PURPOSE:To prepare a Shochu (low-class distilled spirits) with good flavor, by redistilling a raw distillate of refined Sake (liquor) obtained by the first distillation to give a rectification distillate, storing it is a white oak barrel. CONSTITUTION:A common refined Sake (liquor) is distilled by a cognac type pot still, to give a raw distillate having an alcohol content of about 43wt%. The raw distillate is distilled similarly to give a rectification distillate having an alcohol content of about 64wt%. The rectification distillate having an alcohol content of about 64wt% is stored in a white oak barrel, to give Shochu (low-class distilled spirits).

Description

Detailed Description of the Invention The present invention relates to a method for producing shochu. - Sake is used as the i-liquid, and the refined sake is subjected to two-stage distillation using a pot steel cognac type distiller. The purpose is to store the liquid in Whitehawk barrels to obtain authentic shochu that belongs to the shochu category O, which has a mild flavor.O When the alcohol-containing liquid is heated to boiling, the alfur content turns into steam. Distilled out. The process of cooling and recovering this is called alcohol distillation, and the alcoholic beverages produced in this way, such as shochu, whiskey, and brandy, are distilled spirits.

In general, there are two types of shochu in Japan, Class A and Class O. Shochu Class A produces almost pure alcohol, so the distillation tower is complicated, and the distilled liquid usually has a high alcohol content and low extract content. It is. On the other hand, shochu type Otsu uses fermented moromi as a raw material and is distilled using a pot distillation machine, so the distilled liquid obtained contains many substances other than alcohol, and the power of this extract is used to form a unique aroma. However, this residual extract contains acetaldehyde, which has a bad smell, and fusel, which can cause hangovers, so commercially available shochu is unusable.

They tend not to be liked by the general public.

In this way, conventional shochu mainly involves a rough distillation process, and the distiller is a vacuum decompression type, whereas the distiller used in the present invention uses a pot steel cognac type to produce natural shochu. It is distilled slowly and effortlessly as it is, and by repeating this rectification process, extracts such as acetaldehyde and 7-zel are removed. Also, White Hawk barrels are used for storage, which makes it more efficient than traditional tank storage for shochu. The attached drawing shows a pot steel type cognac type distiller used in the present invention, and (1) is the distiller for storing sake. (C) is a brick furnace, and (3) is the heat source. (lI) is a heat exchanger filled with cold water; 0(S) is a receiving tank from which the distilled rectified liquid is obtained. In the present invention, such a distillation process is repeated in two stages, and the resulting rectified liquid is stored in a White Hawk barrel.

Next, to show an example of the present invention, sake 1001 containing 20% alcohol is distilled and
A crude distillate 111.1 containing % alcohol is obtained. The obtained crude distillate 1001 is redistilled to obtain a rectified distillate 301 containing 69% alcohol. This rectified liquid is stored in White Hawk barrels and then divided with water to obtain authentic shochu (shochu type).

Next, an analysis of changes in Rf values of amino acids, monosaccharides, and alcohol during the rectification process is presented in a table.

Rf value of amino acid (Note) Spot the sample on a chromatography filter paper using a Micropet in a mixed solution of fer/l:water = 1l: /, then dry it, apply 1crn to the bottom of the filter paper, and leave at room temperature for 3 hours. The sample was placed in a container, pulled out and dried, and the detection solution was sprayed with ninhydrin.

Rf value of monosaccharides (Note 5 l-butyl alcohol: acetic acid: water = 41: l:
A mixed solution of S (spray equal amounts of aniline and 7-tar acid into the detection reagent solution in the same way as above).

Rf value of alcohol (Note) /-Butyl alcohol: Vinegar [Water = &'l: 2
Add the same solution as above to the mixed solution, and add /N-NaO to the detection reagent solution.
Add H and spray Tomoe acetoacetate.0 As is clear from the above analysis results, amino acids change during the distillation process, increasing the flavor, and acetaldehyde,
Since there is no detection of fusel, etc., not only is it possible to obtain alcohol with a good aroma and flavor, but also when using the method of the present invention, the alcohol has a mellow taste as if it had been stored for many years even if no time elapsed after distillation. You can get shochu.

[Brief explanation of drawings]

The figure shows an overall embodiment of the distiller used in the present invention. Procedural amendment (voluntary) January 23, 1980 Commissioner of the Japan Patent Office Kazuo Wakasugi Indication of the case Showa J1 Patent Review No. 1/412/3 Name of the invention Shochu l1lf11 Method J Amendment rtTer Participant in the fight against the case Patent issued by a person who submitted an amendment order with H. Subject of correction Item 2 of the detailed explanation of the invention in the specification Contents of the amendment As shown in the attached document L/) Specification No. 6 The table of 81 alcohol values at the top of the page has been corrected as follows. that's all

Claims (1)

[Claims] As a primary distillation, sake is distilled to obtain a crude distillate.As a secondary distillation, the crude distillate is re-distilled to obtain a rectified distillate, which is stored in White Hawk barrels, and a pot steel is used as a distillation device. A shochu manufacturing method characterized by using a cognac-type distiller