JPH0115276B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a vacuum single-type distillation device for shochu, etc., which distills a stock solution containing liquor components, such as shochu moromi, under reduced pressure by boiling it. .

[Prior Art] A vacuum single distillation device used for distilling shochu, etc., is equipped with a jacket part that covers the peripheral wall of a distillation can for boiling, and heated steam is supplied to this jacket part to heat the inside of the distillation can. A jacket-type external heating distillation device that indirectly steams and boils a stock solution such as shochu moromi (for example, Japanese Patent Application Laid-Open No. 1983-34991);
Alternatively, an internal heating type distillation device that introduces heated steam into the distillation can (for example, Japanese Patent Publication No. 60-22905)
There is.

[Problems to be solved by the invention] In the vacuum single distillation apparatus as described above, the heating method is indirect heating using steam, so the stock solution inside may not be sufficiently stirred, or the heating heat transfer area may be insufficient. If it is small, the evaporation time will be long and the distillation efficiency will be poor, so it is desirable to make the heating heat transfer area as large as possible and to heat the stock solution while stirring it appropriately.

In the case of the above-mentioned conventional external heating type distillation apparatus, the stock solution inside the still is heated from the outer circumference, so unless the stock solution inside is stirred, the inner part will not be heated sufficiently. However, the provision of a stirring device complicates the structure due to the need to maintain the degree of vacuum, and increases equipment costs. Moreover, as the distillation progresses, the product is distilled out as a distillate, and the stock solution in the distiller gradually decreases, causing the liquid level in the still to drop to a position lower than the top of the jacket.
A scorching phenomenon occurs near the boundary between the raw solution and the upper gas, resulting in a burnt odor in the distilled product and product defects. In addition, external pressure for the steam blown into the jacket acts on the inner wall of the still can, and an inward tensile force acts due to the reduced pressure inside the still can, causing too much high-pressure steam to be blown into the jacket. It is difficult. For this reason, steam with a gauge pressure of 2 kg/cm ² has traditionally been considered the maximum in practical use, and accidents such as higher pressure steam being blown into the still can occur due to operational errors. There is.

In addition, in the case of the conventional internal heating method described above, a steam chamber is provided around the steam pipe introduced into the still can, and the steam chamber is closed at the top and bottom. A conduit is provided, and the raw solution is heated by flowing through the conduit, but the conduit is relatively thin and convection is not sufficient in areas other than the conduit. Therefore, it takes time to boil and evaporate the stock solution, resulting in low distillation efficiency.

In particular, the larger the capacity of the distillation can, the larger the amount of stock liquid stored in the still, making it difficult to heat the liquid on the outer wall of the still, making it difficult to boil evenly, and contaminants in the moromi. It may also settle at the bottom of the still, preventing efficient distillation, and the liquor components will remain in the distillation tube as a residual liquid.

Although some internal heating systems are equipped with a coiled tube inside the can through which steam flows, contaminants in the stock solution tend to adhere to this coil, and the coil itself does not provide sufficient convection. The stirring effect cannot be obtained. Especially in this type of pot distillation, the inside of the can is usually cleaned after each distillation in order to obtain a high-quality product or to prevent a decrease in heating efficiency due to repeated use. However, if it is made of a corrugated tube as described above, it is difficult to clean it, and in particular, when there is adhesion on the surface of the corrugated tube, it is extremely troublesome to remove it.

In view of the above-mentioned conventional drawbacks, the present invention provides a single vacuum distillation device for distilling shochu, etc., which uses an internal heating type, has a simple structure, has good convection action, good heating and evaporation rates, and has very high distillation efficiency. This is what we are trying to provide.

[Means for Solving the Problems] The present invention is a vacuum distillation device for distilling shochu and the like by reducing the pressure of the distillation path from the distillation can for boiling the stock solution to the product tank, and particularly solves the above-mentioned problems. In order to solve the problem, in the lower part of the distillation can,
It has a double cylinder structure in which an inner cylinder with an open top and bottom and an outer cylinder with a slightly larger diameter are connected at the upper and lower ends, and heating steam can be supplied to the internal space by closing the upper and lower ends between the two cylinders. This heating cylinder is installed at a position slightly above the bottom, and is characterized in that the heating cylinder with a double inner and outer cylinder structure also serves as a convection cylinder.

[Function] In the above-mentioned distillation apparatus of the present invention, the undiluted liquid such as shochu moromi is heated inside the distillation can by a heating cylinder installed as a heating source in the center of the distillation can. It consists of double inner and outer cylinders connected at the upper and lower ends, and as a result of the steam being blown into the space between the two cylinders, both the inner and outer cylinders become a heating heat transfer surface for the concentrate, and the concentrate in the still is heated between the inside and outside of the heating cylinder. Heating is done by both cylinders, and even if it is an internal heating method, the heating heat transfer area becomes quite large. Moreover, since the heating cylinder is placed slightly above the bottom with its axis in the vertical direction, the stock solution heated by this is heated and rises inside the heating cylinder, and distills in the outside part of the heating cylinder. Since it is not heated from the outer wall of the can, it descends, resulting in a convection action in the direction shown by the arrow in the figure. Moreover, since the stock solution is constantly undergoing convection as described above, there is no possibility that impurities in the stock solution will adhere to the surface of the heating cylinder or the like, or that it will become scorched.

[Example] Next, embodiments of the present invention will be described based on the drawings.

Reference numeral 1 denotes a distillation can for boiling a stock solution containing liquor components such as shochu moromi, and 2 a cooler connected to the upper part of the distillation can 1 via a swanneck-shaped steam exhaust passage 3. Steam discharged from the cooler 2 is cooled and condensed by cooling water while flowing through a flexible pipe 4 included in the cooler 2. Reference numeral 5 denotes a product tank connected to the cooler 2, and products such as shochu, which is a distillate condensed and discharged by the cooler 2, are stored in the product tank 5. Also, a part of the distillation route 6 from the distillation can 1 to the product tank 5 via the cooler 2,
For example, a vacuum pump 7 is connected to the product tank 5 so that the distillation path 6 can be brought into a reduced pressure state for distillation.

Reference numeral 10 denotes a heating cylinder having a double inner and outer cylinder structure installed in the lower central part of the distillation can 1, with an inner tube 11 and an outer tube 12 that are open at the top and bottom.
The upper and lower ends of the cylinders 11 and 12 are connected by end plates with a distance of about mm, and the upper and lower ends of the inner and outer cylinders 11 and 12 are closed to form a steam chamber 13. A steam supply pipe 14 is connected to the steam supply pipe 14 so that heated steam can be blown thereinto. The heating cylinder 10 is opened in the vertical direction so that there is a gap between the bottom 15 of the distillation can 1 and the bottom 15 to allow convection of the stock solution such as shochu moromi.
The heating cylinder 10 is disposed at a position slightly above the heating cylinder 10 so that the raw solution can undergo convection around the heating cylinder 10. The diameter of the heating cylinder 10 is preferably about 1/2 to 1/3 of the diameter of the distiller 1 in terms of convection and heating effects. 16 is a gas vent connected to the heating cylinder 10, and 17 is a drain pipe.

In the illustrated embodiment, an annular steam blowing pipe 18 is disposed at the lower part of the heating cylinder 10, and the steam blowing pipe 18 has a diameter of about 2 mm to 10 mm at most, which can blow steam inward and diagonally downward. A large number of small holes 19 are provided for blowing out steam, and the blowing out of the steam allows the above-mentioned convection to be carried out even better.

In the figure, 20 is a supply pipe for stock liquid such as shochu moromi installed in the upper part of the distillation can 1, 21 is a liquid level gauge, 22 is a mist separator installed in the connection pipe 23 between the vacuum pump 7 and the product tank 5, and 24 is a A gas separator 25 is placed after the cooler 4 and a tester.

Although not shown, the vertical pipe portion of the steam exhaust passage 3 is usually equipped with a rectifying fence or the like for removing impurities contained in the steam generated by boiling, so that a rectifying action can be performed. In addition, the horizontal pipe section is designed to provide a preliminary cooling effect.

To explain the distillation operation using the distillation apparatus of the present invention having the above-mentioned configuration, with the distillation can 1 containing the required amount of stock solution such as shochu moromi, the heating tube 20 as the heating source is heated at a gauge pressure of 0.3 to 3 kg/cm. ² steam is supplied and heated to boil the stock solution. Particularly during boiling in the distiller 1, both the inner and outer cylinders 11 and 12 of the heating cylinder 10 act as heating heat transfer surfaces by the steam blown in, so that the heating action of the stock solution is performed over a wide area. Moreover, due to this heating effect, the raw solution heated from the surrounding area rises in the inner part of the heating cylinder 10, and downwards in the outer part of the heating cylinder 10 because it is not heated from the outer wall side of the still can 1. As a result, the convection action in the direction of the arrow in the drawing is promoted around the heating cylinder 10, and this convection action and the large heating heat transfer area combine to efficiently heat the entire stock solution evenly. Boiling can be accelerated.

The steam generated by the boiling described above enters the cooler 2 through the steam exhaust path 3, where it is cooled and condensed, and the distilled liquid, that is, a product such as shochu, is sent to the product tank 5 and stored there. It is
Since this distillation path 6 is maintained in a reduced pressure state close to vacuum by a vacuum pump 7, the stock solution in the distillation can 1 boils at a heating temperature of about 45 to 60°C, although it varies depending on the degree of vacuum. Distillation is carried out well.

[Effects of the Invention] As described above, in the present invention, both the inner and outer cylinders of the heating cylinder installed inside the still can become heating heat transfer surfaces by the steam blown in between, and the raw liquid in the still can is transferred to both the inner and outer cylinders. It can be heated by a cylinder, and even if it is an internal heating method, the heating heat transfer area is large, and in addition,
The heating cylinder itself, which is placed slightly above the bottom of the distillation can, also serves as a convection cylinder, promoting convection of the concentrate rising in the inner part and descending in the outer part, and increasing the heating heat transfer area. Combined with the convection stirring action, the heating heat transfer efficiency of the heating cylinder is increased, and the entire stock solution can be efficiently heated and boiled evenly, so distillation time can be shortened, distillation efficiency is high, and distilled spirits such as shochu can be produced at a lower cost. It can be obtained cheaply. Moreover, as the raw solution constantly undergoes convection around the heating tube as described above, and the boiling time can be shortened as described above, impurities in the liquid do not adhere to the surface of the heating tube, and the distillation process Even if the liquid level drops, the heating cylinder is located slightly above the bottom and is always immersed in the liquid, so there is no chance of burning or the like, so there is no risk of burning odor in distilled products such as shochu. You can get a high quality product without any hassle. Furthermore, since the burning and foreign substances do not occur, the heating effect of the heating cylinder can be maintained well for a long period of time.

In particular, in the case of the present invention, not only is it difficult for foreign matter to adhere as described above, but even if adhesion occurs on the surface of the heating cylinder, it is easy to remove the foreign matter from the surface.
It is extremely easy to clean the inside of the can after each distillation.
As a result, good quality and heating efficiency can be maintained over a long period of time.

Furthermore, the dual heating cylinder (inside and outside) does not cause unevenness on the surface even when high-pressure steam is blown into it compared to conventional heating cylinders.

[Brief explanation of drawings]

FIG. 1 is a partially cutaway front view showing an embodiment of the present invention, FIG. 2 is a partially enlarged longitudinal sectional view, and FIG. 3 is a sectional view taken along the line taken from the front figure. 1... Distillation can, 2... Cooler, 3... Steam exhaust path, 4... Serpentine pipe, 5... Product tank, 6... Distillation route, 7... Vacuum pump, 10... Heating cylinder, 11
... Inner cylinder, 12 ... Outer cylinder, 13 ... Steam chamber, 14
...Steam supply pipe, 15...bottom.

Claims (1)

[Claims] 1. In a vacuum single distillation device that distills unprocessed liquor such as shochu by reducing the pressure in the distillation path from the distillation can that boils the stock solution such as shochu moromi to the product tank, there is an inner cylinder that opens at the top and bottom and a slightly larger diameter one. A heating cylinder, which has a double cylinder structure in which the outer cylinder is connected at the upper and lower ends, and which closes the upper and lower ends between the inner and outer cylinders so that heated steam can be delivered to the internal space, is placed inside the distillation can. A reduced-pressure single-type distillation apparatus for distilling shochu, etc., characterized in that it is installed at a position slightly above the bottom of the lower part of the apparatus.