KR20150070540A - Distiller for improving flavor and method for manufacturing distilled liquor using the same - Google Patents

Abstract

The present invention relates to a distiller for improving flavor and a manufacturing method of distilled liquor using the same wherein the distiller includes a flavor promoting member in which at least two divided spaces are formed to separately store various type of extra ingredients in the inside of the distiller and accordingly assigns good flavor when manufacturing distilled liquor. In the present invention, provided is distilled liquor with improved taste and flavor compared with an existing method for manufacturing distilled liquor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a distiller for enhancing flavor and a method for producing distillate using the same,

The present invention relates to a distiller for improving flavor and a method for producing a distilled liquor using the same.

Generally, distilled liquor is produced by separating alcohol through distillation of brewed fermented product. That is, when the brewer is heated, the boiling point of the alcohol is lower than that of the water, so it evaporates before the water, and when it is cooled, a colorless transparent alcohol having a higher alcohol concentration than the original brewer can be obtained.

Conventionally, in order to add a unique flavor to such distilled liquor, a method of adding a flavor ingredient to the fermentation of brewers or adding a sub ingredient to the distilled liquor produced by distillation has been utilized.

However, in the case of adding a supplementary material at the time of fermentation, the quality of the yeast may be lowered due to abnormal fermentation of the yeast, and the conventional leaching method requires the post-treatment of the suspended substances and leached substances produced in the leaching process, .

In order to solve the above-mentioned problem, Korean Patent Laid-Open Publication No. 10-2010-0057992 (hereinafter referred to as "prior art") discloses a method of disposing a sample material in which a subsidiary material is stored in a distillation tube, Has been proposed to add flavor by bringing the raw material into contact with the gas phase. However, there is a need to develop a technology for manufacturing a distilled liquor which has more improved effect than the conventional technology.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a technique capable of adding a flavor to a distilled liquor more effectively than a conventional technique for producing a distilled liquor.

The present invention has been made in view of the above problems, and it is an object of the present invention to provide an apparatus and method for controlling the same.

In order to accomplish the above object, according to one aspect of the present invention, a stillness enhancer for a flavor enhancer includes a distillation tank for storing a stock solution for distillation therein; A heating tank for heating the distillation tank; A distillation pipe installed to communicate with one side of the distillation tank and passing the distillation material vaporized in the distillation tank; And a condensing tube connected to the distillation tube, for condensing the distillation material passing through the distillation tube into a liquid state by cooling the distillation material; Wherein the distillation tube is fixed inside the distillation tube and stores a substance capable of enhancing the flavor of the distillation material; Wherein the flavor enhancing member may have at least two or more fractionated spaces for individually storing various kinds of sub-materials.

In addition, the sub ingredient may be at least one of a sancho and a dermis.

The acid value may be 0.3 to 1 part by weight, and the dermis may be 0.1 to 2 parts by weight.

In addition, the sancho is a perianth of Zanthoxylum piperitum, and the dermis may be provided as a tangerine peel.

On the other hand, the fractionated space of the flavor enhancing member can be fractionated in the longitudinal direction of the distillation tube.

According to another aspect of the present invention, there is provided a method for producing a distilled liquor, comprising: distilling a fermented liquor; In the distillation step, when the sludge is vaporized in the distiller, the distillation may be in vapor phase with the material for enhancing the flavor of the vaporized material.

In the distillation step, the still has a distillation tank for storing a distillation stock solution therein; A heating tank for heating the distillation tank; A distillation pipe installed to communicate with one side of the distillation tank and passing the distillation material vaporized in the distillation tank; And a condensing tube connected to the distillation tube, for condensing the distillation material passing through the distillation tube into a liquid state by cooling the distillation material; Wherein the distillation tube is fixed to the inside of the distillation tube, and a flavor enhancing member for storing the ingredient; Wherein the flavor enhancing member may have at least two or more fractionated spaces for individually storing various kinds of sub-materials.

In addition, the fractionated space of the flavor enhancing member can be fractionated in the longitudinal direction of the distillation tube.

In addition, the sub ingredient may be at least one of a sancho and a dermis.

Furthermore, the acid value may be 0.3 to 1 part by weight, and the dermis may be 0.1 to 2 parts by weight.

And, the sancho is a perianth of Zanthoxylum piperitum, and the dermis can be provided as a tangerine peel.

On the other hand, the distillate producing method includes an acid addition step of adding citric acid to the distillation step before the distillation step; In the acid addition step, the citric acid may be added until the pH of the soup is 4.

INDUSTRIAL APPLICABILITY As described above, according to the present invention, the vaporized distillation material passes through each fractionation space of the flavor enhancing member, and a unique flavor possessed by the ingredient can be naturally added.

In addition, the flavor enhancing member has a space divided in accordance with the type of the raw material so as to individually store various kinds of the raw materials, and the fraction space is formed in the longitudinal direction of the distillation tube. Therefore, when the distillation material is vaporized, And can be mixed with the fragrance of each sub ingredient.

In addition, the present invention has the effect of improving the sensory properties of distilled spirits by adding citric acid to the spout before the distillation step.

Furthermore, the present invention has the effect of improving the sensory properties of the distillation column by treating activated carbon to the distillation column produced after the distillation step.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.

1 shows a still apparatus according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing a distillate according to an embodiment of the present invention.
FIG. 3 is a graph showing the results of sensory evaluation according to the kind of acid to be added to the rice syrup during the preparation of distilled water according to an embodiment of the present invention.
FIG. 4 is a graph showing the results of sensory evaluation according to the addition ratio of citric acid added to the rice syrup during the preparation of distilled liquor according to an embodiment of the present invention.
FIG. 5 is a graph showing the results of sensory evaluation according to the kind of herbal medicines used as a raw material and the proportion of acanthopteran when the distillate was manufactured according to an embodiment of the present invention.
6 is a graph showing the results of sensory evaluation according to the presence or absence of addition of activated carbon fragments or activated carbon powder to a distilled liquor when a distilled liquor is manufactured according to an embodiment of the present invention.
FIG. 7 is a graph showing the results of sensory evaluation of a distillate produced according to an embodiment of the present invention and a distillate prepared by a conventional distillation method.

The preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings, in which the technical parts already known will be omitted or compressed for simplicity of explanation.

<Description of Configuration>

The flavor enhancer 10 according to an embodiment of the present invention may include a distillation tank 100, a heating tank 200, a distillation tube 300, and a condensation tube 400, 1 will be described.

The distillation tank 100 stores therein a stock solution for distillation and a heating tank 200 for heating the distillation tank 100 is disposed below the distillation tank 100.

The distillation pipe 300 is provided so as to communicate with the upper side of the distillation tank 100. When the distillation stock solution stored in the distillation tank 100 is vaporized by the heating tank 200, Provide a travel route.

The flavor enhancing member 310 stores a material capable of enhancing the flavor of the distillation material and is located above the fixing portion 500 formed inside the distillation tube 300. At least two or more fractionated spaces are formed in the interior of the flavor enhancing member 310 so as to individually store various types of sub-materials.

The number of the fraction spaces 311, 312, 313, and 314 can be freely changed depending on the kind of the material. Do. In addition, both ends of the fractionation spaces 311, 312, 313 and 314 may be opened to allow gas flowing through the distillation pipe 300 to pass therethrough or may be formed as a mesh.

The distillation material vaporized in the distillation tank 100 passes through the fractionation spaces 311, 312, 313 and 314 of the flavor enhancing member 310 while passing through the distillation pipe 300, 312, 313, and 314 in the longitudinal direction of the distillation tube 300 and the fraction spaces 311, 312, 313, and 314 in the longitudinal direction of the distillation tube 300 are in contact with the distillation tube 300, By making the individual contact with each of the different materials different from each other naturally, the flavor can be improved more efficiently than the conventional distillate flavor adding method.

In one embodiment, the fixing portion 500 may be a wire netting having a plurality of holes, or may be implemented as a fixing hook partially protruding from the inner wall of the distillation tube 300. However, in the distillation tube 300, The present invention is not limited to the above-described example, provided that the evaporation material can be passed through the flavor enhancing member 310 while the evaporation material is fixed.

The condensing tube 400 is connected to one end of the distillation tube 300, and the distillation material passing through the distillation tube 300 is cooled and condensed into a liquid state.

On the other hand, the flavor enhancing member 310 may be at least one kind selected from the group consisting of sancho and dermis. In one embodiment, the sancho is a perianth of Zanthoxylum piperitum, and the dermis is applied in the form of a dried tangerine peel.

At this time, 0.3 to 1 part by weight of the acid can be added. If the acid value is less than 0.3 part by weight, the effect of flavor deteriorates. If the acid value exceeds 1 part by weight, the sensory property of the distilled water decreases.

In addition, the dermis may be added in an amount of 0.1 to 2 parts by weight for enhancing the flavor of the distilled liquor. When the content of the dermis is less than 0.1 part by weight, the effect of the flavor of the distilled liquor deteriorates. When the content exceeds 2 parts by weight, the sensory properties of the distilled liquor deteriorate.

<Description of Method>

A method of manufacturing a distilled liquor according to an embodiment of the present invention will be described with reference to the flow chart shown in FIG. 2 and will be described with reference to the drawing shown in FIG.

1. The acid addition step < S201 >

In this step, citric acid is added to the fermented soup and stirred. That is, citric acid is added until the pH of the fermented soup is 4, and the mixture is stirred for a predetermined time.

2. Distillation step < S202 >

After the step S201 is completed, the process of distilling the sourdough to which citric acid is added proceeds in this step. That is, in this stage, vapor phase contact with the material enhancing the flavor of the vaporized material occurs in the evaporator during vaporization in the distiller.

More specifically, the syrup is put into the distillation tank 100, and the heating temperature of the heating tank 200 is adjusted to distill the syrup. 312, 313, and 314 of the flavor enhancing member 310 when the vaporized syrup is moved upward of the distillation tube 300. The separated fractions 311, 312, 313, 314), the flavor of the sub-material is naturally transferred. The gas passing through the distillation pipe 300 is cooled by the liquid moving through the condensation pipe 400.

3. Active carbon treatment step < S203 >

After step S202 is completed, a certain amount of activated carbon fragments or activated carbon powder is added to the distillate produced and stirred.

In one embodiment, the amount of the activated carbon fragments added is 30 to 100 ppm, and the particle size of the activated carbon fragments is 0.5 to 5 mm. If the particle size of the activated carbon piece is less than 0.5 mm or exceeds 5 mm, the deodorizing efficiency of the distilled liquor may be lowered.

After a certain period of time after stirring the activated carbon, the activated carbon is removed from the distillate using diatomaceous earth or a separate filtration apparatus.

Hereinafter, a production example of a distillation column according to a preferred embodiment of the present invention will be described.

<Examples>

The raw material for the production of shochu used in this experiment was chungcheong (Gyeonggi-do Agricultural Research and Extension Service, 2012). Entering the fermentation product (sp 150) was purchased from Dongsan (Yongin, Korea), and the yeast strain was sp3 (sp 300). The purified enzyme was decozyme product (glucoamylase 92%, α-amylase 8%, sp 30,000) were purchased and used. Saccharomyces cerevisiae (Laparisienne, Netherlands) was used as a yeast for the manufacture of maize.

Suseo fermentation method for the production of distilled liquor was carried out as follows. After 1 kg of white rice was semi-, dipped, steamed and cooled, 1.4 g of water and 2 g of yeast were mixed, and 10 g of modified yeast was added thereto. The mixture was fermented at 20 ° C for 2 days, For the dipping, 3L of water was added to the two stage fermentation vessel, and 1.8kg of rice ginseng, 200g of immigration and 2g of purified enzyme were put together for 7 days to prepare a syrup for making soju.

Citric acid was added to 30 L of the prepared rice syrup until the pH became 4.0, followed by stirring. Thereafter, the rice syrup with citric acid added thereto is used as a mother liquor and introduced into the distillation tank of the still apparatus according to the present invention.

At this time, the flavor enhancing member in the distillation tube was a square type emptying box made of two stainless steel, and 0.5 parts by weight of sancho and 1 part by weight of dermis were added to each fraction space of the flavor enhancing member.

The distillation tank is heated with a heater to distill the mother liquor in the distillation tank. The distiller is operated at 40 to 90 ° C under a reduced pressure of 70 to 650 mmHg. The fermentation broth (fermentation broth) heated in the distillation tank is vaporized and boils along the distillation tube when the boiling point of the fermentation broth is higher than the boiling point of each component. The vapor in which the fermentation broth and the fermentation liquor are vaporized, And contact with the dermis and the vapor phase.

The steam is added (or transferred) to the vapor of the additive material as the vapor is contacted with the sub-material, and then the vapor is transferred to the condenser connected to the distillation tube and condensed to become the distillate.

The alcohol concentration of the condensed distilled liquor was 45 ~ 50%. The distilled liquor was added to the distilled liquor so that the activated carbon fractions having a particle diameter of 0.5 ~ 5 mm were added to the total amount of 50 ppm and stirred. After standing for 30 minutes, the activated carbon was removed by filtration using diatomaceous earth. Water was then added so that the alcohol content was 35%.

The distilled liquor produced by the above-mentioned process has the flavor of the sub-raw material intimately, and it is possible to produce the distilled liquor product by appropriately diluting it.

&Lt; Comparative Example 1 &

The rice syrup was prepared in the same manner as in the above-mentioned example, and citric acid was added to 30 L of the prepared rice syrup until the pH became 4.0, followed by stirring. Was added to the distillation tank and heated under reduced pressure (60 ± 5 cmHg) to obtain a distillation column. The alcohol fractions of the obtained distilled liquor were 45 ~ 50%. The distilled liquor was added to the distilled liquor so that the activated carbon fractions having the particle diameter of 0.5 ~ 5 mm were added to the total amount of 50 ppm and stirred. After standing for 30 minutes, the activated carbon was removed by filtration using diatomaceous earth. Water was then added so that the alcohol content was 35%.

&Lt; Comparative Example 2 &

The rice syrup was prepared in the same manner as in the above-mentioned example, and citric acid was added to 30 L of the prepared rice syrup until the pH became 4.0, followed by stirring. Thereafter, the rice syrup containing citric acid is added as a mother liquor to the distillation tank.

At this time, a sample member capable of holding the sub ingredient in the distillation tube (where the sample member was formed with a single space for storing the sub ingredient) was placed, and 0.5 part by weight of anthocyanin and 1 part by weight of dermis were added to a single space of the sample member .

The distillation tank is heated with a heater to distill the mother liquor in the distillation tank. The distiller is operated at 40 to 90 ° C under a reduced pressure of 70 to 650 mmHg. The fermentation broth (fermentation broth) and the vaporized fermentation liquor are vaporized in the distillation tube by the mixture of the acid and dermis mixed with the sample material in the distillation tube and the vapor phase As shown in Fig.

The steam is added (or transferred) to the vapor of the additive material as the vapor is contacted with the sub-material, and then the vapor is transferred to the condenser connected to the distillation tube and condensed to become the distillate.

The alcohol concentration of the condensed distilled liquor was 45 ~ 50%. The distilled liquor was added to the distilled liquor so that the activated carbon fractions having a particle diameter of 0.5 ~ 5 mm were added to the total amount of 50 ppm and stirred. After standing for 30 minutes, the activated carbon was removed by filtration using diatomaceous earth. Water was then added so that the alcohol content was 35%.

<Experimental Example 1>

FIG. 3 is a graph showing the results of sensory evaluation according to the kinds of acids added to the rice syrup during the preparation of the distilled liquor according to the embodiment of the present invention. FIG. 3 (a) And FIG. 3 (b) is a result of sensory evaluation of a distilled liquor in which the alcohol content of the distilled liquor is adjusted to 35%.

The sensory evaluation of the distilled liquor was carried out by 10 trained sensory evaluators of the Gyeonggi Provincial Agricultural Research Institute to describe the flavor, flavor, and body feel characteristics of the distilled liquor, and selected common characteristics among them.

The evaluation of the selected flavor, taste, and body characteristics is shown by the intensity of 1-9, and the average value is shown as a polygon figure. The overall likelihood (evaluation) considering the flavor, taste, 9 (best) score.

As shown in FIG. 3, it was confirmed that lactic acid or malic acid was added to the rice syrup for preparing the distilled liquor, or the distilled liquor to which citric acid was added was the most excellent in comparison with the control without the acid.

<Experimental Example 2>

FIG. 4 is a graph showing the results of sensory evaluation according to the addition ratio of citric acid added to the rice syrup during the preparation of the distilled liquor according to the embodiment of the present invention, wherein FIG. 4 (a) And FIG. 4 (b) is a result of sensory evaluation of a distilled liquor in which the alcohol content of the distilled liquor is adjusted to 35%.

The sensory evaluation of the distilled liquor was carried out in the same manner as in Experimental Example 1, and it was confirmed that the citric acid-added experimental group had the most excellent sensory properties compared to the other experimental groups or the control group until the pH of the rice liquor was 4.

<Experimental Example 3>

FIG. 5 is a graph showing the results of sensory evaluation according to the kind of herbal medicines used as a raw material and the proportion of pickled acacia in the case of producing a distilled liquor according to an embodiment of the present invention. FIG. 5 (a) shows the results of sensory evaluation according to the kind of the distillate in the distillation stock, and FIG. 5 (b) shows the result of sensory evaluation according to the addition amount of the acid as the sub ingredient.

The sensory evaluation of the distilled spirits was carried out in the same manner as in Experimental Example 1. The addition of 0.5% of hydrogen peroxide in the fragrance enhancing member was more effective than that of the other kinds of herbal medicines, Sensation was the best.

<Experimental Example 4>

FIG. 6 is a graph showing the results of sensory evaluation according to whether or not an activated carbon piece or an activated carbon powder is added to a distilled liquor in which a distilled liquor is completed when a distilled liquor is manufactured according to an embodiment of the present invention. Fig. 6 (a) shows the result of sensory evaluation of the filtered soju after adding activated carbon powder having a fine particle size to the distilled liquor, (b) shows the result of adding a piece of activated carbon having a particle diameter of 0.5 to 5 mm to distilled liquor, It is a sensory test result.

The sensory evaluation of the distilled liquor was carried out in the same manner as in Experimental Example 1. The sensory evaluation was better when the activated carbon powder was added to the distilled liquor than when the activated carbon particles were added.

<Experimental Example 5>

FIG. 7 shows the results of sensory evaluation of the distillate prepared according to the embodiment of the present invention and the distillate prepared according to the method of Comparative Example 1 and Comparative Example 2.

7 shows the results of the sensory evaluation of the distilled liquor prepared in Comparative Example 1, the results of the sensory test of the distilled liquor prepared in Comparative Example 2, and the results of the sensory test in Example 3, The distillation liquor produced according to the embodiment of the present invention has the flavor of the sub-ingredient intact and has the effect of improving the sensory properties as compared with Comparative Example 2, which is a conventional flavor addition type.

<Experimental Example 6>

Table 1 below shows the analysis results of the volatile components of the distillate produced by Comparative Example 1 (No. 1), Comparative Example 2 (No. 2) and Example (No. 3). The volatile components were analyzed by gas chromatography (GC / FID). Each peak component separated by gas chromatography analysis was compared with the retention time of the reference material. In order to separate the volatile components, the column used was DB-WAX (Sigma-Aldrich, St. Louis, Mo., USA), acetaldehyde, methanol, furfural, n-propanol, isobutanol and isoamyl alcohol. 30 m × 0.53 mm id, 1 μm film thickness, J & W Scientific, Folsom, CA, USA) were used. The temperature of the oven in the gas chromatography was maintained at 45 캜 for 2 minutes, then raised to 230 캜 at a rate of 10 캜 / min, and then maintained at 230 캜 for 4.5 minutes. The flow rate of the carrier gas (He) was maintained at 4 mL / min. The GC injector and detector temperatures were set at 240 ° C and 1.0 μL of sample was injected at a split ratio of 20: 1.

Harmful component Fugel alcohol Test Methods Acetaldehyde MeOH Furfural n-propanol iso-butanol isoamyl alcohol One 5.81 2.31 0.00 30.30 76.72 149.17 2 5.89 2.20 0.00 92.72 233.14 543.75 3 5.48 2.19 0.00 155.73 405.45 883.16

As shown in Table 1, the distillate according to the example of the present invention had a higher level of fucel alcohol than that of Comparative Example 1 or Comparative Example 2 produced by the conventional production method, It can be confirmed that the intensity of the flavor was remarkably improved.

<Experimental Example 7>

Table 2 shows the analysis results of the volatile flavor components of the distilled liquors produced in Comparative Example 1 (No. 1), Comparative Examples 2 (No. 2) and Example (No. 3).

The volatile flavor components were analyzed by solid phase microextraction (SPME) method after capping 20 mL of the sample in a 50 mL glass vial using an aluminum gap. The fractions were equilibrated at 70 ° C for 20 minutes, then perfumed for 20 minutes using a fiber coated with polydimethylsiloxane (100 μm) and analyzed by Stabilwax DA column (30 m length 0.25 μm Id × 0.25 μm film thickness: Restek CORP., Bellefonte, Pa., USA). The oven temperature of the used GC was maintained at 40 ° C for 2 minutes, then increased to 200 ° C at a rate of 5 ° C / min and maintained at 200 ° C for 5 minutes. The injector temperature was 250 캜, and helium was used as the carrier gas. MSD conditions were capillary direct interface temperature 250 ℃, ion source temperature 230 ℃, EI ionization voltage 70eV, mass range 45-550 amu, and scan rate 2.2 scan / sec. Volatile compounds were identified by comparison of mass spectra and aroma properties Respectively.

relative peak area% NO. Compound One 2 3 Scent One Ethyl alcohol 83.48 83.86 83.00 2 Isobutyl alcohol 0.09 0.08 0.15 Banana incense 3 Isoamyl alcohol 5.63 5.08 7.62 Banana incense 4 Ethyl caprylate 0.17 0.06 0.38 Pineapple incense 5 Ethyl caprate 3.12 0.65 1.46 Beer, sake aroma 6 Acetic acid 0.25 0.21 0.25 Acetic acid flavor 7 Ethyl dodecanoate 2.14 1.56 0.85 Beer, sake aroma 8 Isoamyl caprate 1.65 0.09 0.07 - 9 Phenethyl alcohol 0.39 0.64 2.02 Rose flowers, beer incense 10 Ethyl tetradecanoate 1.25 2.37 3.34 Beer, sake aroma 11 Ethyl hexadecanoate 0.29 5.29 1.57 Beer, sake aroma 12 Ethyl 9-octadecenoate - 0.10 - Beer, sake aroma Total 100 100 100

As shown in Table 2, the distilled liquor according to the embodiment of the present invention is superior to the comparative example 1 or the comparative example 2 produced according to the conventional manufacturing method, compared with isoamyl alcohol, isobutyl alcohol, ethyl caprylate, The value of volatile components with fruit flavor such as Phenethyl alcohol was higher than those of the conventional ones.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. And the scope of the present invention should be understood as the following claims and their equivalents.

10: Distiller for flavor enhancement
100: distillation tank
200: Heating tank
300: Distillation tube
310: Flavor enhancing member
311, 312, 313, 314:
400: condensation tube
500:

Claims (12)

A distillation tank for storing a stock solution for distillation therein;
A heating tank for heating the distillation tank;
A distillation pipe installed to communicate with one side of the distillation tank and passing the distillation material vaporized in the distillation tank; And
A condensing tube connected to the distillation tube, for condensing the distillation material passing through the distillation tube into a liquid state by cooling; / RTI &gt;
The distillation tube
A flavor enhancer fixed to the inside of the distillation tube and storing a substance capable of enhancing the flavor of the distillate; , &Lt; / RTI &
Characterized in that the flavor enhancing member has at least two or more fractionated spaces for individually storing various types of sub-materials
Distiller for flavor enhancement. The method according to claim 1,
Characterized in that said sub ingredient is at least one of an acid and a dermis
Distiller for flavor enhancement. 3. The method of claim 2,
Wherein the acid value is 0.3 to 1 part by weight and the dermis is 0.1 to 2 parts by weight
Distiller for flavor enhancement. 3. The method of claim 2,
Wherein the sancho is a perianth of Zanthoxylum piperitum, and the dermis is a tangerine peel
Distiller for flavor enhancement. The method according to claim 1,
Characterized in that the fractionated space is fractionated in the longitudinal direction of the distillation column
Distiller for flavor enhancement. A distillation step for distilling the fermented sake; Lt; / RTI &gt;
Characterized in that the distillation step is carried out in a vapor phase with the material for promoting the flavor of the vaporized material when the surplus gas is vaporized in the distiller
&Lt; / RTI &gt; The method according to claim 6,
In the distillation step, the still
A distillation tank for storing a stock solution for distillation therein;
A heating tank for heating the distillation tank;
A distillation pipe installed to communicate with one side of the distillation tank and passing the distillation material vaporized in the distillation tank; And
A condensing tube connected to the distillation tube, for condensing the distillation material passing through the distillation tube into a liquid state by cooling; / RTI &gt;
The distillation tube
A flavor enhancing member fixed inside the distillation tube and storing the ingredient; , &Lt; / RTI &
Characterized in that the flavor enhancing member has at least two or more fractionated spaces for individually storing various types of sub-materials
&Lt; / RTI &gt; 8. The method of claim 7,
Characterized in that the fractionated space is fractionated in the longitudinal direction of the distillation column
&Lt; / RTI &gt; 8. The method of claim 7,
Characterized in that said sub ingredient is at least one of an acid and a dermis
&Lt; / RTI &gt; 10. The method of claim 9,
Wherein the acid value is 0.3 to 1 part by weight and the dermis is 0.1 to 2 parts by weight
&Lt; / RTI &gt; 11. The method of claim 10,
Wherein the sancho is a perianth of Zanthoxylum piperitum, and the dermis is a tangerine peel
&Lt; / RTI &gt; The method according to claim 6,
The method for producing the distilled liquor
An acid addition step of adding citric acid to the sump before the distillation step; Further comprising:
Wherein in the acid addition step, the citric acid is added until the pH of the soup is 4
&Lt; / RTI &gt;

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