JPH0341151B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing distilled spirits, and more particularly to a method for distilling fermented moromi under reduced pressure without impairing its original flavor. [Prior Art] Distilled spirits, typically shochu, are produced by saccharifying and fermenting raw materials such as rice and barley, and then distilling the resulting product. Shochu Otsu-type is produced by single distillation in order to impart the flavor derived from the raw materials to the product. Traditionally, distillation was mainly carried out under normal pressure, but in recent years Distillation under reduced pressure, which is efficient and can be carried out at low temperatures, has come to be carried out. Conventionally, in this type of distillation, the temperature is 105-120℃.
(0.2 to 1.0 Kg/cm ² G) is used directly or indirectly as a heating source, and steam is similarly used as a heating medium in vacuum distillation through indirect heat exchange. is the current situation. However, when steam is used in vacuum distillation using indirect heat exchange, especially in the case of highly viscous moromi such as moromi made from potatoes, soybeans, or sake lees, the product is easily overheated on a heating surface such as a jacket. There were problems in that the shochu had a strange odor and lost its original full-bodied taste, becoming extremely dry. [Problems to be Solved by the Invention] The present invention provides a method for producing distilled liquor without impairing the original flavor derived from raw materials when fermented moromi is distilled under reduced pressure. The purpose is to [Means for Solving the Problems] In order to achieve this object, the present invention supplies heat to the moromi in the evaporator in the distillation process at 100°C or lower, preferably at 60°C or lower, without using steam. 100℃
The liquid heating medium was circulated and supplied to the evaporator. That is, the temperature of the heat medium is brought as close as possible to the evaporation temperature of the mash, and the necessary amount of heat is compensated for by increasing the amount of liquid medium that circulates to the evaporator. Warm water is usually used as the liquid heat medium. Conventional methods can be used for treatments other than the distillation step. That is, in the production of shochu, the main raw materials and water are added to a primary moromi consisting of koji, yeast, and water, fermented as a secondary moromi, distilled, and then subjected to aging, diluting, and other necessary treatments. [Description of Examples] Hereinafter, the method of the present invention will be described based on examples shown in the accompanying drawings. The accompanying drawing is a system diagram of a vacuum distillation apparatus for carrying out the method of the invention. In the figure, reference numeral 10 denotes a jacket-type distillation can, the peripheral wall of which has a double structure with an inner wall 12 and an outer wall 14. The moromi 16 that has completed the fermentation process is placed in the distillation can 10, and the inside of the distillation can 10 is reduced in pressure with the vacuum pump 18, and the inner wall 12 of the distillation can 10 is replaced with the outer wall 1.
The hot water is circulated and supplied to the outer chamber 20 between the moromi 1 and 4.
Distillation is carried out while heating 6. During this time, moromi 16
is stirred with a stirrer 22. Hot water is in the hot water control tank 24
The temperature at the time of supply to the distillation vessel 10 is 60 to 100℃.
It is heated by the steam introduced from the conduit 26 so that the temperature becomes . Hot water supply temperature under pressure
A temperature of 100°C or higher is undesirable because it imparts an off-flavor to a viscous mash, and a temperature of 60°C or lower is undesirable because the time efficiency of distillation becomes poor. The hot water heated in the hot water control tank 24 is supplied to the outer chamber 20 of the distillation can 10 via the conduit 30 by the hot water circulation pump 28, and after supplying heat to the moromi 16, is discharged from the upper part of the outer chamber 20, and is passed through the conduit. 32 and is returned to the hot water control tank 24. The amount of heat supplied to the moromi can be adjusted by the temperature and amount of hot water supplied to the still 10, and the temperature of the hot water is controlled by adjusting the amount of steam introduced into the hot water control tank 24. The amount of hot water supplied to the distiller 10 is controlled by the amount of hot water discharged from the circulation pump 28. The distillate containing a large amount of alcohol is sent to the cooling tower 34.
The liquid is cooled, stored in a distillate tank 36, and extracted as a product from a valve 38 at the bottom thereof. Next, a specific example using this device will be shown. Experimental example: 1000 mash (alcohol content: 14.5 V/V%) fermented using sweet potato as the main raw material by the above-mentioned conventional method was placed in a distillation can 10, and the mixture was heated at a vacuum level of -700 mmHg (60 Torr).
Distillation was carried out by circulating hot water at 60 to 100°C.
Distillation was completed in 3 hours. 370 (alcohol content
38.2V/V%) product potato shochu was obtained. For comparison, a similar experiment was conducted using conventional steam (105° C., 0.2 Kg/cm ² G) instead of hot water as the heating source. As a result, when steam was used, the product had a burnt odor and many deposits were observed on the inner wall surface of the distillation can, but when hot water was used, the original aroma of the ingredients was not impaired and fermentation It had a light aroma and a light aroma associated with it, and no deposits were observed on the inner wall surface of the distillation can. The results of the sensory test (alcohol) for the above-mentioned products of the present invention and conventional products are shown in Table 1. This sensory test was conducted 10 times using conventional methods, with a panel of 102 people blinded to their identities.

[Table] In this embodiment, a jacket type distillation can with a double structure is adopted, but it is also possible to pass a liquid heat medium through a flexible pipe arranged inside the distillation can. [Effects of the Invention] As explained above, the method of the present invention does not use steam as a heating medium when distilling fermented moromi under reduced pressure, but instead circulates and supplies a liquid heating medium of 100°C or less to the distillation can. As a result, the resulting product does not have any unusual smells such as burnt odor or dry, tingling tastes, and has a light and refreshing aroma that combines the original aroma of the raw materials with the aroma associated with fermentation. present,
A sweet type of distilled liquor that is mild and pleasant to the touch is obtained. Furthermore, since there is no scorch or other deposits on the inner wall of the distillation can after distillation, maintenance is easy, and the quality improvement effect of storage aging is more remarkable than in conventional methods. Although the present invention is particularly effective for viscous mash, it is of course not limited thereto.

[Brief explanation of drawings]

The accompanying drawing is a schematic diagram of a vacuum distillation apparatus for carrying out the method of the invention. 10... Distillation can, 12... Inner wall, 14... Outer wall, 16... Moromi, 18... Vacuum pump, 20...
Outer chamber, 24... hot water control tank.

[Claims]

1. In a culture device having a culture tank, a storage tank for storing a conditioning solution for adjusting the inside of the culture tank, and an operating device for operating culture in the culture tank on the front side of the case, the case The culture tank is installed below the front of the case, the storage tank is installed above the front of the case to the right or left of the center, and the operating device is installed above the front of the case on the opposite side to where the storage tank is installed. A culture device characterized by having a.