JPS6216635B2 - - Google Patents

Description

[Detailed description of the invention]

Under the Liquor Tax Law, Moritori Honkaku Shochu is called Otsu-type shochu, and its distillation method is not a continuous method, but rather a so-called batch distillation method that completes the distillation in single batches. As shown in Fig. 1, the distillation apparatus includes a heating steam pipe 1a for heating and evaporating mash and an indirect heating steam pipe 1b, and a mash evaporating can 1 having a drain liquid discharge pipe 1c, It consists of a cooling device 2 that cools and condenses the shochu vapor evaporated from a can 1, and a storage tank 3 that collects and tests the condensed shochu liquid. Alcohol meter box 4 is equipped with a spirit meter that measures the alcohol content of condensed shochu. To distill Otsu-class shochu, put a predetermined amount of mash into the evaporator can 1, and heat it by blowing through the heating steam pipe 1a, heating through the indirect heating steam pipe 1b, etc.
Volatile components, mainly alcohol, are evaporated, and the shochu is cooled to around 30°C by the cooling device 2, and the condensed shochu is led to the storage tank 3, where the alcohol content is 0.
Distillation is usually carried out until near the end, which approaches . In single distillation, in which distillation is carried out in fixed amounts,
The shochu flowing into the storage tank 3 initially has a high alcohol content (approximately 50 to 60%), and as shown in Figure 2, which shows the alcohol percentage per hour of distillate, the alcohol content decreases over time and eventually reaches 0. Then the distillation ends. Volatile components other than alcohol, that is, trace components contained in Otsu-type shochu, may peak at the early stage or at the later stage depending on the type of shochu, and some may distill out little by little over the entire period. . These trace components form the unique flavor of Otsu-class shochu, but it is difficult to obtain only the components that are good for flavor, and it is common for components that are bad for flavor to be mixed in as well. The biggest problem in improving the quality of Otsu-type shochu is how to leave only the good flavor components and remove only the bad ones. In the distillation of Otsu-type shochu, as shown in Figure 2, the initial distillation fraction is called the first distillation, the middle distillation is called the middle distillation, and the latter distillation is called the rear distillation. This increases the distillation of components that are not good in terms of flavor. Therefore, it is desirable to cut off the residual distillate as soon as possible to remove the bad flavor components, but alcohol is also cut off at the same time, so there is a limit to cutting off the remaining distillate too early as this will reduce the alcohol yield. There is, normal alcohol% 10% ~
It has been incorporated up to about 8%. Other methods include transferring only the residual fraction to another storage tank, collecting only the residual fraction, and re-distilling or performing adsorption, but these methods require only one or two steps. Increasing the number takes time and effort, and is not necessarily the best solution. Currently, most manufacturers collect all the distillate together and perform refiltration or filtration with an adsorbent.
Miscellaneous ingredients are removed, but if you try to thoroughly remove the bad ingredients, the good ingredients will also be removed and you will lose the distinctive character of Otsu-type shochu, so it is difficult to decide how much to remove and absorb. It is becoming. In order to improve the personality of Otsu-class shochu, the present invention is a single distillation method for Otsu-class shochu, in which mash is heated and evaporated, the evaporated shochu vapor is cooled, and a fixed amount of condensed distillate is produced. An over-adsorption step is incorporated into the distillation process, and the degree of over-adsorption is adjusted according to changes in the distillate components of the distillate over time, strictly over-adsorbing only the harmful components of shochu that condense at appropriate times during distillation. It is characterized by this. Next, an apparatus for carrying out the present invention will be described with reference to FIG. The above device adsorbs shochu condensed from a cooling tank 2 in a distillation apparatus having a distillation can 1 before guiding it to a storage tank 3 via an alcohol meter box 4.
A filtration device 5 is provided so that adsorption and filtration can be carried out while the distillate is coming out. By doing this, an over-adsorption step is added to the distillation process of the shochu stream during distillation, and at an appropriate time during distillation, for example, only the bad components in the trailing distillate are strictly over-adsorbed. Bad components can be removed from the alcohol as it is, and the initial distillation fraction with a relatively good flavor can be passed through the filtration device 5 as it is and distilled without losing any aromatic components. The analysis values of furfural (one of the harmful ingredients) and the alcohol yield results of shochu produced by the method of the present invention and shochu produced by the conventional method are as follows.

[Table] The advantages of the present invention are as follows: The shochu distillation process can be incorporated into the distillation process, which simplifies the process. Depending on the change in the distillate components of the shochu distillate over time, the degree of over-adsorption can be weakened, strengthened, or allowed to pass through, and over-correction can be performed according to the distillate classification, so it is possible to Defects can be easily and almost completely removed without damaging the good flavor as much as possible.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram of an apparatus for implementing the present invention, and FIG. 2 is a diagram showing the alcohol content of the distillate over time. 1: Distillation method, 2: Cooling device, 3: Storage tank, 5: Adsorption device.

Claims (1)

[Claims] 1. In the single distillation method for type Otsu shochu, in which the mash is heated and evaporated, the evaporated shochu vapor is cooled, and the condensed distillate is collected and completed in fixed amounts, an adsorption step is incorporated into the distillation process, A certain period of the distillation period is selected according to the change in the distillate components of the distillate over time, and the period when many components with bad flavor appear in shochu, that is, the period when the alcohol content is less than 30%, is determined. , passing the distillate through an adsorption step;
A single distillation method for Otsu-type shochu that is characterized by removing as much of the flavor-poor components as possible.