JPS59205975A - Production of purified distilled liquor - Google Patents

Abstract

PURPOSE:To remove a very small amount of impurities affecting adversely the flavor and obtain a clear purified distilled liquor of high quality having improved flavor, by treating a brewed liquor with silica gel before or after the distillation. CONSTITUTION:Silica gel is added to a brewed liquor, e.g. a low-class distilled spirit, whisky or brandy, before or after the distillation, and the brewed liquor is stirred thoroughly to adsorb impurities causing a vicious smell or taste selectively in the silica gel. The silica gel is then removed by the filtration method, etc. to afford the aimed purified distilled liquor. Spherical, spherulitic or powdery silica gel is suitable for the silica gel to be used. Preferably, the silica gel has about 100-1,000m<2>/g BET specific surface area about 0.3-2ml/g pore volume and about 10-500Angstrom average pore diameter from the viewpoint of the adsorptivity. The amount of the silica gel to be added is suitably about 0.001- 1wt% based on the liquor.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing purified distilled spirits, and more particularly, to a method for producing distilled spirits that removes peculiar odors and tastes that cannot be removed by distillation.

Traditionally, brewed alcoholic beverages are generally produced by simply fermenting and removing the residue.
Since the concentration of alcohol is low, a method has been used to increase the concentration of real:1-l by distillation, and the product produced in this way is consumed as distilled liquor.

However, even after being purified through distillation, there are still impurities that affect taste and aroma, or they may be generated or mixed in during the distillation process. For this reason, it has been difficult to remove the peculiar tastes and odors caused by raw materials, as well as the esters and aldehydes produced during fermentation and distillation.

For example, shochu immediately after distillation still contains oily esters, and among these, ethyl linoleate in particular undergoes air oxidation and generates an oily odor, leading to a decline in quality. Furthermore, because ethyl esters of higher fatty acids are insoluble, they sometimes become cloudy or oily and float.

Conventionally, filtration, activated carbon treatment, or ion exchange resin treatment has been performed to remove the above-mentioned impurities.

For example, shochu containing oily esters has been cooled to below 10° C. and then filtered to remove it, or if a lighter flavor is desired, it has been treated with activated carbon.

However, although this method provides some improvement, there are still problems such as ester and aldehyde odors remaining, and in some cases, a burnt odor from the activated carbon.

Therefore, the inventor of the present invention has conducted extensive research on a method for producing purified distilled spirits that removes the distinctive taste and odor of distilled spirits to the extent that they are not particularly bothersome to drinkers, and that does not introduce impurities during the refining process. They came up with the idea of using silica gel, which can be used as a silica gel, and completed the present invention.

That is, the gist of the present invention is a method for producing purified distilled spirits, which is characterized in that the brewed liquor is treated with silica gel before or after distillation.

The alcoholic beverages processed here include shochu made from potatoes, barley, soba, and brown sugar, as well as awamori, rum, Korean sake,
Vodka, whisky, gin, brandy, cognac, etc. or their undistilled products are used.

The silica gel used in the treatment may be in the form of granules, small spheres, tablets, or powder, but powder, small spheres, or granules are preferable because they have a faster impurity adsorption rate.

The treatment method using silica gel is simply adding silica gel to sake, stirring well to allow the silica gel to adsorb impurities, and then removing the silica gel. If the silica gel is in the form of a tablet, it can be removed by simply pulling it up, and if it is in the form of granules, spherules, or powder, it can be removed using a filter paper or the like.

Alternatively, a method may be used in which the silica gel itself is used as a filtering material, for example, by filling a column or the like to filter the liquor.

The treatment temperature is 5 to 100°C. If the temperature during treatment is too low, the adsorption rate of impurities on the silica gel will be reduced and purification will take time; if the temperature is too high, the adsorption capacity of the silica gel will be reduced.

Silica gel that can be used can be applied to the present invention if it is generally used for drying, but from the viewpoint of adsorption performance, for example, silica gel with a BET specific surface area of 100 to i ooo
Q/g, pore volume 0.3~2゜Qm Q/(), and average pore diameter of 10~500. is 300-800rrr/(1, pore volume 0.3-1
．． 2 mQ/g and an average pore diameter of 20 to 20 OA are preferred.

The amount of silica gel added to sake is 0.001 to 1% (
0801 to 0.5%, preferably 0801 to 0.5%
is preferable in terms of purification efficiency. If it is less than 0.001%,
The purification effect is insufficient, and if it exceeds 1%, the effect will not be increased considering the m of silica gel, and the silica gel will be wasted.

Analytical tests show that impurities are selectively removed here.

[Test Example] Add 1% Thyroid 244 silica gel manufactured by Fuji Davison Chemical Co., Ltd. (the same applies hereinafter) to 50 mM commercially available shochu in a flask.
The mixture was added and stirred at 25°C for 1 hour.

This product was suction-filtered through a filter paper (Toyo Roshi Co., Ltd. 5C) as a sample, and commercially available shochu as it was was used as a comparison sample and analyzed by liquid chromatography.

The results are shown in the graphs of FIGS. 1 to 6. FIG. 1 shows comparative sample 1 of commercially available sweet potato shochu, and FIG. 2 shows sample 1 treated with silica gel.

Sample 1 has beaks P1, P2, and P compared to comparative sample 1lpH.
3 is decreasing, and 01 at the valley is decreasing less. The most remarkable point here is that beaks P4 and P5 have disappeared.

FIG. 3 shows comparative sample 2 of commercially available barley shochu, and FIG. 4 shows sample 2 treated with silica gel.

Sample 2 has peaks P11, P12, and P compared to comparative sample 2.
I3 has decreased, and the notable points are P13, P14, PI
3. PI3, PI3, PI3, and P2O have almost completely disappeared.

FIG. 5 shows comparative sample 3 of commercially available brown sugar shochu, and FIG. 6 shows sample 3 treated with silica gel.

In Sample 3, the peaks P21 and P22 have almost disappeared compared to Comparative Sample 3.

As mentioned above, it is understood that impurities in distilled spirits can be selectively removed by treatment using silica gel.

As detailed above, the present invention uses silica gel in the purification process to selectively adsorb higher fatty acid esters in sake and miscellaneous trace components that adversely affect flavor, resulting in clear and flavorful sake. This allows you to obtain higher quality shochu.

Next, an example will be described.

Example 1 Divided barley shochu with an alcohol concentration of 42.7% and diluted with water.
Dilute to 4.8% and use as a sample solution.

The silica gels used were Thyroid 63, Thyroid 244, and Thyroid 404. This Thyroid 63.244
．． Each BET specific surface area (ba/9) of 404 is 700.30
0,3001 each pore volume (II1 sentence/(1) is 0.4.
1.6.1.2, each average pore fl (A> is 20..21
It is 0.160. For comparison, activated carbon for brewing (commercially available) was used.

Add the above silica gel or activated carbon to one sample solution (wt%
) and then stir! I'b. Purified shochu was obtained by filtration.

The first taste and aroma sensory test was conducted by six people on the above shochu.
Shown in the table.

The criteria for judgment is 1 for good and 2 for fair based on the overall judgment of both taste and aroma.
, the number of failures was 3, and the average score of the 6 students was 3. The lower the score, the better. Four types of commercially available activated carbon were used.

As a result, the blank (untreated) product is cloudy and has an oily odor, a rough taste, and an astringent taste, while the activated carbon treated product is clear but has a burnt odor and a rough taste. On the other hand, those treated with silica gel are clearer and have a rounder flavor.

[Brief explanation of drawings]

Figure 1 shows comparative sample 1 of commercially available potato shochu, Figure 2 shows sample 1 treated with silica gel, Figure 3 shows comparative sample 2 of commercially available barley shochu, and Figure 4 shows sample 2 treated with silica gel. , FIG. 5 is a graph showing the results of liquid chromatography analysis of comparative sample 3 of commercially available brown sugar shochu, and FIG. 6 is a comparison sample 3 of commercially available brown sugar shochu treated with silica gel. Agent: Patent attorney Tsutomu Setatetsu and 1 other person

Claims (1)

[Claims] A method for producing purified distilled liquor, which comprises treating the brewed liquor with silica gel before or after distillation.