JP2017006081A - Method and apparatus for producing distilled liquor - Google Patents
Method and apparatus for producing distilled liquor Download PDFInfo
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本発明は、酒質の異なる複数の蒸留酒を製造する方法および装置に関する。より詳細には、蒸留前醪の一部分を醪液部と醪固形部に分離し、その醪液部を常圧蒸留して得られた蒸留酒と、蒸留前醪の残りの部分に醪固形部を混合し、減圧蒸留して得られた蒸留酒の酒質の異なる蒸留酒を製造する方法および装置に関する。 The present invention relates to a method and an apparatus for producing a plurality of distilled liquors having different liquor qualities. In more detail, a portion of the pre-distilled slag is separated into a liquefied part and a slag solid part, the distilled liquor obtained by atmospheric distillation of the spilled part, and the remaining part of the pre-distilled slag It is related with the method and apparatus which manufacture the distilled liquor from which the quality of the distilled liquor obtained by mixing and distilling under reduced pressure.
近年、消費者の嗜好に合わせ、様々な蒸留酒の製造技術が開発されてきた。蒸留酒はアルコール発酵した醪を蒸留して製造される。アルコール発酵した醪には様々な揮発性成分が含まれ、発酵原料や醪の処理、蒸留時の圧力等の条件の違いにより蒸留される成分が変化し、蒸留酒にバラエティに富んだ香味を与え、酒質が変わることが知られている。例えば、発酵原料を処理することにより酒質を改善する技術として、芋類の雷砕物と水とを混合させた懸濁液から繊維質を除去する工程と、前記繊維質を除去したでんぷん乳液にα−アミラーゼを混入してでんぷんを液化させる工程と、前記でんぷんを液化させたでんぷん液化液に酵母を混入して発酵、蒸留させる工程とを含む、芋の臭いが少なく風味のよい焼酎の製造方法が提案されている(特許文献1)。 In recent years, various distilled liquor production techniques have been developed in accordance with consumer preferences. Distilled liquor is produced by distilling alcohol-fermented koji. Alcohol-fermented koji contains various volatile components, and the components that are distilled vary depending on the conditions such as fermentation raw materials, koji processing, and pressure during distillation, giving the spirits a variety of flavors. It is known that the quality of sake changes. For example, as a technique for improving the quality of liquor by processing fermentation raw materials, a step of removing fibers from a suspension of a mixture of moss thunder crushed materials and water, and a starch emulsion from which the fibers have been removed A method for producing shochu with good flavor and less odor of koji, comprising: a step of liquefying starch by mixing α-amylase; and a step of mixing yeast with the starch liquefied solution obtained by liquefying the starch, followed by fermentation and distillation. Has been proposed (Patent Document 1).
また、醪を処理することにより酒質を改善する技術として、焼酎醪を蒸留することなく醪液部と醪固形部に固液分離し、得られた醪固形部に天然空隙材を添加した後に固体蒸留して、芳醇な焼酎を製造する方法、および、固液分離で得られた固形部の一部を固液分離で得られた醪液部に移行させ、醪液部を蒸留して、端麗な焼酎を製造する方法(特許文献2)、芋焼酎醪を10〜16メッシュのろ過膜を用いた振動ふるいによって予備ろ過し、ろ過物を空気圧搾機構つきの圧搾ろ過機にて段階的に0.1〜0.5MPaの空気圧をかけて圧搾して、醪液部を漏出させ、これを蒸留して酒質の良い焼酎を製造する方法(特許文献3)が提案されている。 In addition, as a technique to improve the quality of liquor by treating the koji, after the shochu is distilled and solid-liquid separated into the koji liquid part and koji solid part, after adding the natural void material to the koji solid part obtained Solid distillation to produce a rich shochu, and a part of the solid part obtained by solid-liquid separation is transferred to the liquid part obtained by solid-liquid separation, and the liquid part is distilled, A method for producing a beautiful shochu (Patent Document 2), pre-filtering shochu shochu with a vibrating screen using a 10-16 mesh filter membrane, and stepping out the filtrate in a squeezing filter with a pneumatic squeezing mechanism. A method of producing shochu liquor with good liquor quality has been proposed by squeezing by applying air pressure of.
また、蒸留時の条件により酒質を改善する技術として、複数の発酵槽において、1またはそれ以上の発酵槽を減圧とし、減圧にした発酵槽の留出物を冷却して、常圧の発酵槽または減圧にした発酵槽に連続して還流させることで、減圧蒸留法と常圧蒸留法を組み合わせ、香味の芳醇な醸造酒を製造する方法(特許文献4)が提案されている。 In addition, as a technique for improving the quality of liquor depending on the conditions during distillation, in one or more fermenters, one or more fermenters are depressurized, the distillate in the depressurized fermenter is cooled, and normal pressure fermentation is performed. A method for producing a brewed liquor with a rich flavor by combining a vacuum distillation method and an atmospheric distillation method by continuously refluxing in a tank or a reduced-pressure fermenter has been proposed (Patent Document 4).
嗜好品においては、個性的でクセのある酒質は香りが強く、味わい深い芳醇なタイプの蒸留酒であると評価される場合もあるが、個性的でクセが多すぎるとくどい味となり、雑味に繋がり得るし、また、焦げ臭さの成分でも全体の香味成分との相性で香ばしい香りに変わり得ることなどを考慮に入れておく必要がある。含まれる全体の香味成分それぞれの相性で何が抑えられて、何が前面に出でくるか、官能検査に依らなければ主役に据えられた香り、味質などの特色は分からない。
従来、常圧蒸留工程を経て製造された蒸留酒は、味、香りともに濃厚で芳醇な酒質が得られるが、加熱反応によりオフフレーバーが生成され、香りの悪化をもたらしてしまうという問題が知られていた。常圧蒸留工程は、多くの微量成分を抽出し香りが強く、味わい深い芳醇な酒質にするのに必要であるため、常圧蒸留工程を経ながら、オフフレーバーの生成を低減することができる蒸留酒の製造方法が求められていた。
そこで、本発明は、常圧蒸留工程を経ながら、焦げ臭がなくオフフレーバーが少ない発酵液固有の芳香を含む芳醇な酒質の蒸留酒を提供することを目的とする。
In luxury products, the distinctive and peculiar quality of liquor has a strong aroma and may be evaluated as a rich and mellow type of distilled liquor. In addition, it is necessary to take into consideration that even a component with a burnt odor can be changed into a fragrant scent by compatibility with the whole flavor component. If you do not rely on sensory tests to determine what is suppressed by the compatibility of each of the overall flavor components contained, what comes out to the front, you will not know the characteristics such as fragrance and taste quality that have been set as the main role.
Traditionally, distilled liquor produced through an atmospheric distillation process has a rich and mellow liquor quality both in taste and aroma, but there is a problem that off-flavor is produced by a heating reaction, resulting in a deterioration in aroma. It was done. The atmospheric distillation process is necessary to extract many trace components to make a strong, savory and delicious liquor, so that distillation that can reduce off-flavor formation through the atmospheric distillation process There was a need for a method for producing sake.
Therefore, an object of the present invention is to provide a rich sake-quality distilled liquor containing an aroma inherent to a fermentation broth that has no burnt odor and little off-flavor while undergoing an atmospheric distillation step.
減圧蒸留工程を経て製造された蒸留酒は、オフフレーバーの生成を低減することができるとともに、揮発成分が少ないため軽く、クセのないすっきりとした味わいの酒質になる。
減圧蒸留工程は、低沸点の成分のみを抽出し軽くてすっきりとした味わいの酒質にするのに必要であるため、減圧蒸留工程を経ながら、低沸点の成分であるエステル香や甘味を付加したが味、香りともにより濃厚な酒質の蒸留酒の製造方法が求められていた。
そこで、本発明は、減圧蒸留工程を経ながら、軽く、クセのないすっきりとした味わいにエステル香や甘味を付加してバランスよく混ぜあわさった官能的に特徴のある蒸留酒を提供することを目的とする。
Distilled liquor produced through a vacuum distillation step can reduce the production of off-flavors and is light and has a clean taste without habits because it has few volatile components.
The vacuum distillation process is necessary to extract only low-boiling components and make it a light and refreshing liquor, so the low-boiling components such as ester flavor and sweetness are added through the vacuum distillation process. However, there has been a demand for a method for producing a distilled liquor with a rich liquor depending on the taste and aroma.
Therefore, the present invention aims to provide a sensory characteristic distilled liquor that has been mixed with a good balance by adding an ester flavor and sweetness to a light and clean taste without going through a vacuum distillation step. And
さらに、常圧蒸留を経た蒸留酒と減圧蒸留を経た蒸留酒の双方の酒質を同時に改質する方法は未だ提案されていない。
そこで、本発明は、常圧蒸留工程を経た蒸留酒と減圧蒸留工程を経た蒸留酒の双方の酒質を同時に改質することを目的とする。
また、一つの蒸留前醪から、焦げ臭がなくオフフレーバーが少ない発酵液固有の濃厚な芳香を含む芳醇な酒質の常圧蒸留工程を経た蒸留酒と、発酵液固有の芳香や風味を抑えてエステル香や甘味が前面に出た芳醇な酒質の減圧蒸留工程を経た蒸留酒を提供することを目的とする。
Furthermore, there has not yet been proposed a method for simultaneously reforming the quality of both distilled liquor that has undergone atmospheric distillation and distilled liquor that has undergone reduced pressure distillation.
Accordingly, an object of the present invention is to simultaneously reform the quality of both the distilled liquor that has undergone the atmospheric distillation process and the distilled liquor that has undergone the vacuum distillation process.
In addition, distilled liquor that has undergone atmospheric distillation process of rich liquor that contains rich aroma unique to fermentation liquor with no burnt odor and low off-flavor from a single distillation pre-boil, and aroma and flavor peculiar to fermentation liquor are suppressed. It is an object of the present invention to provide a distilled liquor that has been subjected to a vacuum distillation step of a rich liquor with an ester flavor and sweetness on the front.
ところで、特許文献2では、固液分離した固形部を常圧蒸留して蒸留酒を得る製造方法が提案されている。この製造方法では、アルコール蒸気の通過を容易にするために、固形部に空隙材を添加するため、別途材料の追加が不可欠である。また、空隙材には、芳香性植物材料が用いられており、焼酎本来の風味ではなくそれを別の風味を付加するか変更することを目的としている。
そこで、本発明は、固液分離した醪固形部を蒸留に用い、蒸留酒本来の芳香を生かした蒸留酒を製造することを目的とする。
By the way, in patent document 2, the manufacturing method which obtains distilled liquor by carrying out the atmospheric pressure distillation of the solid part isolate | separated into solid and liquid is proposed. In this manufacturing method, in order to facilitate the passage of alcohol vapor, a void material is added to the solid portion, and therefore additional materials are indispensable. In addition, an aromatic plant material is used for the gap material, and it is intended to add or change another flavor instead of the original flavor of shochu.
Accordingly, an object of the present invention is to produce a distilled liquor that uses the solid aroma separated by solid-liquid separation for distillation and makes use of the original aroma of the distilled liquor.
また、特許文献4では、常圧蒸留と減圧蒸留の留出物を組み合わせて蒸留する方法が提案されているが、この製造方法では、装置の構成が複雑でコスト高となりその制御は容易ではない。
そこで、本発明は、原材料追加、蒸留設備および工程の改変を最小限としながら、酒質の異なる複数の蒸留酒を製造する方法および装置を提供することを目的とする。
Further, Patent Document 4 proposes a method of distilling by combining distillates of atmospheric distillation and vacuum distillation. However, in this production method, the configuration of the apparatus is complicated and the cost is high, and its control is not easy. .
Therefore, an object of the present invention is to provide a method and an apparatus for producing a plurality of distilled liquors having different liquor quality while minimizing the addition of raw materials, distillation equipment and processes.
本発明は以下の(1)ないし(11)の蒸留酒の製造方法を要旨とする。
(1)少なくとも醪のアルコール発酵工程および蒸留工程を含む蒸留酒の製造方法において、蒸留前醪を常圧蒸留用醪と減圧蒸留用醪に振り分け、該常圧蒸留用醪は物理的固液分離により醪液部と醪固形部に分離し、その後、得られた醪液部は常圧蒸留し、該減圧蒸留用醪は、前記分離された醪固形部を追加投入した後、減圧蒸留し、それぞれ酒質の異なる複数の蒸留酒を得ることを特徴とする方法。
(2)異なる容器中の蒸留前醪を各容器毎に常圧蒸留用醪と減圧蒸留用醪にそれぞれ振り分けることを特徴とする、上記(1)に記載の蒸留酒の製造方法。
(3)同一の容器中の蒸留前醪を分割して常圧蒸留用醪と減圧蒸留用醪に振り分けることを特徴とする、上記(1)に記載の蒸留酒の製造方法。
(4)前記物理的固液分離が、遠心分離または圧搾濾過による工程である、上記(1)ないし(3)のいずれかに記載の蒸留酒の製造方法。
(5)前記分離された醪固形部を追加投入した後の減圧蒸留用醪は、固形分の質量が追加投入する前の150〜250質量%である、上記(1)ないし(4)のいずれかに記載の蒸留酒の製造方法。
(6)前記固液分離により分離された醪液部は、酵母菌体を除去する工程を経た後で常圧蒸留に付されることを特徴とする、上記(1)ないし(5)のいずれかに記載の蒸留酒の製造方法。
(7)前記固液分離により分離された醪液部は、濁度が10倍希釈時に0.5以下である、上記(6)に記載の蒸留酒の製造方法。
(8)前記減圧蒸留を経て、醪液部の低沸点成分の芳香や風味と、醪固形部に含まれる果実を思わせるエステル香や甘味とがバランスよく混ざり全体で芳醇な酒質の蒸留酒を得ること、および、前記常圧蒸留を経て、焦げ臭や渋みといった不快な味、香りが減少あるいは除かれ、かつ、高沸点で多くの微量成分の香味により全体的に増強された香りが強く、味わい深い酒質の蒸留酒を得ることを特徴とする、上記(1)ないし(7)のいずれかに記載の蒸留酒の製造方法。
(9)得られた前記酒質の異なる複数の蒸留酒をブレンドする工程を含むことを特徴とする、上記(1)ないし(8)のいずれかに記載の蒸留酒の製造方法。
(10)前記蒸留前醪が蒸留前二次醪であり、前記蒸留酒が焼酎である、上記(1)ないし(9)のいずれかに記載の蒸留酒の製造方法。
(11)前記焼酎が麦焼酎である、上記(10)に記載の蒸留酒の製造方法。
The gist of the present invention is the following methods (1) to (11) for producing a distilled liquor.
(1) In a method for producing distilled liquor including at least an alcoholic fermentation process and a distillation process, the pre-distilling straw is divided into an atmospheric distillation straw and a vacuum distillation straw, and the atmospheric distillation straw is a physical solid-liquid separation. Is separated into a liquid-liquid part and a liquid-solid part, and then the liquid-liquid part obtained is subjected to atmospheric distillation, and the vacuum distillation pad is subjected to vacuum distillation after additionally adding the separated liquid-solid part, A method characterized by obtaining a plurality of distilled liquors each having a different quality.
(2) The method for producing distilled liquor as described in (1) above, wherein the pre-distillation lees in different containers are divided into an atmospheric distiller's lees and a vacuum distiller's lees for each vessel.
(3) The method for producing distilled liquor as described in (1) above, wherein the pre-distillation lees in the same vessel are divided and distributed to an atmospheric distiller's lees and a vacuum distiller's lees.
(4) The method for producing distilled liquor according to any one of (1) to (3), wherein the physical solid-liquid separation is a step by centrifugation or pressure filtration.
(5) Any of the above-mentioned (1) to (4), wherein the reduced-pressure distillation soot after adding the separated soot solid part is 150 to 250% by mass before the mass of the solid content is additionally supplied A method for producing the distilled liquor according to claim 1.
(6) Any one of the above (1) to (5), wherein the filtrate portion separated by solid-liquid separation is subjected to atmospheric distillation after undergoing a step of removing yeast cells. A method for producing the distilled liquor according to claim 1.
(7) The method for producing distilled liquor according to (6) above, wherein the liquid-liquid part separated by solid-liquid separation has a turbidity of 0.5 or less when diluted 10-fold.
(8) After the vacuum distillation, the aroma and flavor of the low boiling point component of the liquid portion and the ester flavor and sweetness reminiscent of the fruit contained in the solid portion of the koji solid are mixed in a well-balanced manner, and the sake is a rich liquor. And, after the atmospheric distillation, the unpleasant taste and aroma such as burnt smell and astringency are reduced or eliminated, and the fragrance enhanced by the flavor of many trace components at a high boiling point is strongly enhanced. The method for producing a distilled liquor according to any one of (1) to (7) above, wherein a distilled liquor with a deep taste is obtained.
(9) The method for producing a distilled liquor according to any one of the above (1) to (8), comprising a step of blending a plurality of obtained distilled liquors having different qualities.
(10) The method for producing a distilled liquor according to any one of (1) to (9) above, wherein the pre-distilled sake is a secondary pre-distilled rice cake and the distilled liquor is shochu.
(11) The method for producing distilled liquor according to (10), wherein the shochu is wheat shochu.
また、本発明は以下の(12)および(13)の蒸留酒の製造装置を要旨とする。
(12)(1)ないし(11)のいずれかに記載の蒸留酒の製造方法を実施するための蒸留酒の製造装置であって、常圧蒸留用醪を醪液部と醪固形部に分離するための物理的固液分離装置と、第一および第二の蒸留塔と、第一の蒸留塔に連通する第一の凝縮器および第一の回収容器と、第二の蒸留塔に連通する第二の凝縮器、真空ポンプおよび第二の回収容器とを有し、前記第一の蒸留塔が、前記物理的固液分離装置により固液分離された醪液部を常圧蒸留し、前記第二の蒸留塔が、減圧蒸留用醪に前記固液分離装置により固液分離された醪固形部を追加投入した醪を減圧蒸留することを特徴とする、蒸留酒の製造装置。
(13)前記固液分離機が、遠心分離機または圧搾濾過機である(12)に記載の蒸留酒の製造装置。
The gist of the present invention is a distilled liquor production apparatus according to the following (12) and (13).
(12) An apparatus for producing distilled liquor for carrying out the method for producing distilled liquor according to any one of (1) to (11), wherein an atmospheric distillation koji is separated into a liquefied part and a koji solid part A solid-liquid separation device, a first and a second distillation column, a first condenser and a first recovery vessel communicating with the first distillation column, and a second distillation column A second condenser, a vacuum pump, and a second recovery container, wherein the first distillation column atmospherically distills the liquid-liquid part separated by solid-liquid separation by the physical solid-liquid separation device, An apparatus for producing distilled liquor, characterized in that the second distillation column performs distillation under reduced pressure on the cake obtained by adding the cake solid portion solid-liquid separated by the solid-liquid separation device to the cake for vacuum distillation.
(13) The apparatus for producing distilled liquor according to (12), wherein the solid-liquid separator is a centrifuge or a press filter.
従来、常圧蒸留工程を経て製造された蒸留酒は、味、香りともに濃厚で芳醇な酒質が得られるものの、加熱反応によりオフフレーバーが生成され、香りの悪化をもたらしてしまうという問題が知られていたところ、本発明においては、焦げ臭や渋みといった不快な味、香りが減少あるいは除かれた結果、高沸点で多くの微量成分の香味が全体的に増強された香りが強く、味わい深い酒質の蒸留酒を提供することができる。
減圧蒸留工程を経て製造された蒸留酒は、オフフレーバーの生成を低減することができた、軽く、クセのないすっきりとした味わいの酒質が特徴であり、味、香りともに濃厚で芳醇な酒質が得られなかったところ、本発明においては、醪液部の低沸点成分の芳香や風味と、醪固形部に含まれる果実を思わせるエステル香や甘味がバランスよく混ざり全体で芳醇な酒質の蒸留酒を提供することができる。
すなわち、本発明により、焦げ臭がなくオフフレーバーが少ない発酵液固有の味、香りを含む味、香りともに濃厚で芳醇な酒質の蒸留酒、発酵液固有の芳香や風味およびエステル香や甘味が前面に出た芳醇な酒質の蒸留酒という、酒質の異なる複数の蒸留酒を製造する方法および装置を提供することができる。
Traditionally, distilled liquor produced through an atmospheric distillation process has a rich and mellow liquor quality both in taste and aroma, but it has the problem that off-flavor is generated by the heating reaction, resulting in deterioration of the aroma. In the present invention, as a result of reducing or eliminating unpleasant tastes and aromas such as burnt odor and astringency, the fragrance has a strong scent with a high boiling point and overall enhanced flavor of many minor components, and a tasty liquor. Quality distilled liquor can be provided.
Distilled liquor produced through a vacuum distillation process is characterized by a light, clean and tasteless liquor that can reduce the production of off-flavors, and is rich and rich in flavor and aroma. In the present invention, the aroma and flavor of the low boiling point component of the liquid portion and the ester flavor and sweetness reminiscent of the fruit contained in the solid portion are mixed in a well-balanced manner. Distilled liquor can be provided.
That is, according to the present invention, there is a taste unique to a fermentation broth that has no burnt odor and a low off-flavor, a taste that includes aroma, and a rich and mellow liquor that is rich and fragrant. It is possible to provide a method and an apparatus for producing a plurality of distilled liquors having different liquor quality, such as rich liquor with a rich liquor on the front.
本発明においては、固液分離した醪固形部を付加して蒸留に用いることにより、醪個体部固有の味、香りを生かした蒸留酒を製造することができる。また、原材料追加、蒸留設備および工程の改変を最小限としながら、酒質の異なる複数の蒸留酒を製造する方法および装置を提供することができる。 In the present invention, by adding a solid portion separated into solid and liquid and using it for distillation, a distilled liquor that makes use of the taste and aroma inherent to the solid portion of the grape can be produced. Further, it is possible to provide a method and an apparatus for producing a plurality of distilled liquors having different liquor quality while minimizing the addition of raw materials, distillation equipment and processes.
蒸留酒の一般的な製造方法においては、少なくとも醪のアルコール発酵工程および蒸留工程を含み、醪は固液分離されることなく蒸留されてきた。醪を固液分離せずに常圧蒸留した場合、醪の固形分が過熱されて、焦げ臭や不必要な分解成分が発生し、これらが酒質に少なからずの影響を与え、クセの強い豊かな風味の蒸留液を得ることが知られている。また、醪を固液分離せずに減圧蒸留した場合、低温での蒸留が行われるため、過熱による焦げ臭や不必要な分解成分の発生が抑制されて雑味は減少されるが果実様のエステル香や甘味が前面に出る程ではない淡麗な酒質となる傾向にあった。
そこで、本発明に係る蒸留酒の製造方法は、焦げ臭や不必要な分解成分の発生の原因となる固形分を除去した醪を常圧蒸留工程の蒸留対象とし、除去した固形分を別の醪と混合した醪を減圧蒸留工程の蒸留対象とすることで、従来の常圧蒸留と減圧蒸留の上記特有の性質を両方とも同時に変更して、新しい酒質をもった異なる複数の蒸留酒を得ようとするものである。
In a general method for producing distilled liquor, at least an alcoholic fermentation process and a distillation process of koji are performed, and koji has been distilled without solid-liquid separation. If the koji is distilled at atmospheric pressure without solid-liquid separation, the koji solids will be overheated, resulting in a burning odor and unnecessary decomposition components, which will have a considerable effect on the quality of the liquor and will have a strong character. It is known to obtain a rich flavored distillate. In addition, when the koji is distilled under reduced pressure without solid-liquid separation, since it is distilled at a low temperature, the occurrence of burnt odor and unnecessary decomposition components due to overheating is suppressed, and the miscellaneous taste is reduced, but the fruit-like There was a tendency to have a fresh liquor that did not have ester flavor or sweetness.
Therefore, in the method for producing a distilled liquor according to the present invention, the koji from which the solid content causing the burning odor and generation of unnecessary decomposition components is taken as the subject of distillation in the atmospheric distillation process, and the removed solid content is separated by another. By making the koji mixed with koji into the distillation target of the vacuum distillation process, the above-mentioned unique properties of the conventional atmospheric distillation and the vacuum distillation are both changed at the same time, and different distilled spirits with new liquor quality can be changed. I want to get it.
蒸留前醪から固形分を取り出す方法として、物理的固液分離手段を用いる。これにより、醪液部と醪固形部に分離される。固液分離された醪液部および醪固形部はいずれも蒸留工程に用いられ、製造される蒸留酒の酒質の改質、改善に役立てられる。 A physical solid-liquid separation means is used as a method for taking out the solid content from the pre-distilling slurry. Thereby, it isolate | separates into a liquid-liquid part and a liquid-solid part. Both the liquid-liquid part and the solid part that have been separated into solid and liquid are used in the distillation process, and are used to improve and improve the quality of the sake produced.
固液分離は、物理的固液分離装置として例えば、遠心分離機、空気圧搾機構付横型フィルタープレス機を用いて行う。通常、醪を遠心分離で固液分離したときに得られる醪固形部の固形分濃度は30%以下であり、醪を圧搾濾過したときに得られる醪固形部の固形分濃度は50%以下である。
物理的固液分離装置で分離された醪液部には固形分をできるだけ含まないようにすることが好ましく、例えば、醪液部の濁度が10倍希釈時に1.0以下、好ましくは0.1〜0.5とするか、または、醪から分離された醪固形部の質量が、固液分離前の醪の体積あたり0.05〜0.20g/mlとすることが目標値とされる。これは、残留する固形分が常圧蒸留の工程中に加熱されて焦げ臭や不必要な分解成分が発生しないようにするためである。
醪固形部を追加投入した後の減圧蒸留用醪の固形分量は、醪固形部を追加投入する前の醪中に含まれる固形分の質量を100%とすると、150〜250%とすることが好ましい。醪固形部の固形分濃度については、醪固形部を醪に添加して減圧蒸留した際の原酒の香味改善効果にさほど影響を与えないと考えている。上記の範囲を維持することにより、酵母由来の旨味を増強することができる。
遠心分離または圧搾濾過による固液分離により分離された醪液部は、酵母菌体を除去する工程を経た後で常圧蒸留に付される。醪液部の濁度は常圧蒸留後の原酒の香味改善効果に影響を与える条件である。酵母菌体を除去する工程は遠心分離または圧搾濾過の精度を上げることにより行うことができる。後述する醪液部の濁度に関する再試験において、遠心分離条件(3000rpm、10分)で得られた醪液部の10倍希釈時の濁度は0.683であったが、過去の試験で、この条件では香味改善効果はないことが確認されていた。したがって、その結果より、常圧蒸留時に原酒の香味改善効果が得られるのは醪液部の10倍希釈時の濁度が約0.5以下(酵母生菌数が約2×104cells/ml以下)のときであると考えられるが、実規模でもろみの固液分離を行なう場合は、濁度がこの値よりも高くなることが考えられる。したがって、固液分離により分離された醪液部は、濁度が10倍希釈時に1.0以下、好ましくは0.5以下である。醪液部の濁度の下限は、香味改善効果が得られるには10倍希釈時に0.1程度である。
Solid-liquid separation is performed using, for example, a centrifugal separator or a horizontal filter press with a pneumatic expression mechanism as a physical solid-liquid separator. Usually, the solid content concentration of the solid portion obtained by solid-liquid separation of the koji is 30% or less, and the solid content concentration of the solid portion obtained when the koji is squeezed and filtered is 50% or less. is there.
It is preferable that the liquid-separated portion separated by the physical solid-liquid separation apparatus contains as little solid content as possible. For example, the turbidity of the liquid-liquid portion is 1.0 or less, preferably 0. The target value is set to 1 to 0.5, or the mass of the solid part separated from the soot is 0.05 to 0.20 g / ml per soot volume before solid-liquid separation. . This is to prevent the remaining solid content from being heated during the atmospheric distillation process to generate a burning odor and unnecessary decomposition components.
The solid content of the vacuum distillation soot after the additional addition of the solid portion is 150-250%, assuming that the mass of the solid contained in the pre-additional solid portion is 100%. preferable. Regarding the solid content concentration of the strawberry solid part, it is considered that it does not significantly affect the flavor improving effect of the original sake when the strawberry solid part is added to the cocoon and distilled under reduced pressure. By maintaining the above range, the umami derived from yeast can be enhanced.
The filtrate portion separated by solid-liquid separation by centrifugation or pressure filtration is subjected to atmospheric distillation after undergoing a step of removing yeast cells. The turbidity of the filtrate is a condition that affects the flavor improvement effect of the original sake after atmospheric distillation. The step of removing yeast cells can be performed by increasing the accuracy of centrifugation or squeeze filtration. In the retest regarding the turbidity of the liquid part described later, the turbidity at 10-fold dilution of the liquid part obtained under centrifugal conditions (3000 rpm, 10 minutes) was 0.683. It was confirmed that there was no flavor improvement effect under these conditions. Therefore, from the results, the effect of improving the flavor of the original liquor during atmospheric distillation is obtained because the turbidity at 10-fold dilution of the liquid suspension is about 0.5 or less (the number of viable yeast is about 2 × 10 4 cells / However, when solid-liquid separation of mash is performed even at an actual scale, the turbidity may be higher than this value. Therefore, the liquid-liquid part separated by solid-liquid separation has a turbidity of 1.0 or less, preferably 0.5 or less when diluted 10-fold. The lower limit of the turbidity of the phlegm portion is about 0.1 at the time of 10-fold dilution in order to obtain a flavor improving effect.
醪固形部は、減圧蒸留用醪に追加投入され、減圧蒸留工程に付される。異なる容器中の蒸留前醪を各容器毎に常圧蒸留用醪と減圧蒸留用醪にそれぞれ振り分ける場合もあれば、同一の容器の蒸留前醪を分割して常圧蒸留用醪と減圧蒸留用醪に振り分ける場合もある。したがって、減圧蒸留用醪は、同一の容器の蒸留前醪の一部分を分割し、固液分離後の醪固体部を残りの部分に戻す形で混合した醪の場合もあれば、異なる容器中の蒸留前二次醪の一方を固液分離後の醪固体部を他方と混合した醪の場合もある。異なる容器中の蒸留前醪は、異なる種類の醪、例えば、普通仕込の醪と全麹仕込の醪である場合を包含する。 The solid portion is added to the vacuum distillation pad and subjected to a vacuum distillation step. In some cases, the pre-distillation cake in different containers is allocated to the atmospheric distillation basket and the vacuum distillation basket for each container. There is also a case where it is distributed to a bag. Therefore, the vacuum distillation soot may be part of the pre-distillation soot in the same container and mixed so that the solid part after solid-liquid separation is returned to the remaining part. In some cases, one side of the secondary soot before distillation is a soot mixed with the other after the solid-liquid separation. Distillation pre-salts in different containers include different types of soot, for example, normal feeds and full feeds.
醪固形部を混合した減圧蒸留用醪の減圧蒸留は、従来の減圧蒸留装置を用いることができるため、固体蒸留のように別途の装置を必要としない。また、固体蒸留のように空隙材の添加も必要ない。このため、空隙材から蒸留酒への芳香の移りもなく、蒸留酒の本来の風味が阻害されることもない。
醪液部は、そのまま常圧蒸留工程で蒸留に付される。
Since the conventional vacuum distillation apparatus can be used for the vacuum distillation of the vacuum distillation pad with the solid part mixed, no separate apparatus is required unlike the solid distillation. Further, it is not necessary to add a void material as in solid distillation. For this reason, there is no fragrance transfer from the gap material to the distilled liquor, and the original flavor of the distilled liquor is not hindered.
The filtrate part is directly subjected to distillation in the atmospheric distillation process.
常圧蒸留工程での蒸留温度は略85〜100℃であることにより、焦げやオフフレーバーが少ない蒸留酒を製造するために好ましい。また、減圧蒸留工程では、減圧度は略100〜120Torrで蒸留温度を略45〜55℃とすることにより、エステル香が高く味に甘味のある芳醇な酒質の蒸留酒を製造するためには好ましい。 The distillation temperature in the atmospheric distillation process is preferably about 85 to 100 ° C., which is preferable for producing distilled liquor with less scorching and off-flavor. In the vacuum distillation step, the degree of vacuum is about 100 to 120 Torr and the distillation temperature is about 45 to 55 ° C. to produce a rich sake with a high ester flavor and sweet taste. preferable.
減圧蒸留工程で製造された蒸留酒および常圧蒸留工程で製造された蒸留酒は、ブレンド用の原酒として利用することもできる。 Distilled liquor produced in the vacuum distillation step and distilled liquor produced in the atmospheric distillation step can also be used as a raw liquor for blending.
以上のように、本発明の蒸留酒の製造方法によれば、固液分離により同時に分離された醪液部、醪固形部は、それぞれ常圧蒸留工程、減圧蒸留工程に用いられ、双方の工程により製造される蒸留酒の酒質を同時に改質、改善することができる。 As described above, according to the method for producing distilled liquor of the present invention, the liquid-liquid part and the liquid-solid part simultaneously separated by solid-liquid separation are used in the atmospheric distillation process and the vacuum distillation process, respectively. The quality of distilled liquor produced by the method can be improved and improved at the same time.
本発明の蒸留酒の製造方法における減圧蒸留用醪の製造は、固液分離した醪固形部を別の蒸留前醪と混合するだけでよく、従来の蒸留前醪と同様に減圧蒸留するだけでよいため、蒸留設備の変更や材料の追加もない。また、常圧蒸留に用いられる固液分離した醪液部も、従来の蒸留前醪と同様に常圧蒸留するだけでよいため、蒸留設備を変更する必要もない。
よって、従来の材料追加、蒸留設備および工程の改変を最小限とすることができる。
また、醪固形部の利用には空隙材の添加が不要であるので、蒸留酒の本来の風味が阻害されることもない。
さらにまた、一つの蒸留前醪を常圧蒸留用醪と減圧蒸留用醪に分けて用いた場合、一つの蒸留前醪から、焦げ臭がなくオフフレーバーが少ない、高沸点で多くの微量成分の香味が全体的に増強された香りが強く、味わい深い酒質の蒸留酒と、軽く、クセのないすっきりとした味わいにエステル香や甘味を付加してバランスよく混ぜあわさった官能的に新しい蒸留酒とを製造することができる。
常圧蒸留によって、固形分がほとんど存在しないので、焦げや渋みといった不快な味、香りが生じることはなく、蒸留温度が高いことによって、高沸点で多くの微量成分の香味が留出し、焦げ臭がなくオフフレーバーが少ない高沸点で多くの微量成分の香味が全体的に増強された香りが強く、味わい深い酒質の蒸留酒となり、減圧蒸留によって、蒸留温度が低いため、高い温度の蒸留成分の芳香や風味が抽出されないため、醪液部の低沸点成分の芳香や風味と、醪固形部に含まれる果実を思わせるエステル香や甘味がバランスよく混ざり全体で芳醇な酒質の蒸留酒となる。
In the method for producing distilled liquor of the present invention, the vacuum distillation koji can be prepared by simply mixing the solid-liquid separated koji solid part with another distiller koji, just by distilling under reduced pressure in the same manner as the conventional koji koji. Because it is good, there is no change in distillation equipment or addition of materials. Moreover, since the liquid-liquid part separated into solid and liquid used for atmospheric distillation should just carry out atmospheric distillation similarly to the conventional pre-distilling liquid, it is not necessary to change distillation equipment.
Thus, conventional material additions, distillation equipment and process modifications can be minimized.
Moreover, since the addition of a void material is unnecessary for the use of the solid portion, the original flavor of distilled liquor is not hindered.
Furthermore, when a single distillation preheater is divided into an atmospheric distillation preheater and a vacuum distillation fermenter, a high boiling point and a large amount of trace components from the single distillation preheater with no burning odor and low off-flavor. A sensual new distilled liquor that has a strong aroma with enhanced flavor overall and a tasteful liquor, and a light and clean taste that is light and has no habit, adding ester flavor and sweetness in a balanced manner. Can be manufactured.
There is almost no solid content due to atmospheric distillation, so there is no unpleasant taste or aroma such as scorching and astringency, and the high distillation temperature distills the flavor of many trace components at a high boiling point, burning odor There is no off-flavor and high boiling point, and the flavor of many trace components is enhanced as a whole, resulting in a strong and flavorful distilled liquor, and by distillation under reduced pressure, the distillation temperature is low. Since the aroma and flavor are not extracted, the aroma and flavor of the low boiling point component of the liquid portion and the ester flavor and sweetness reminiscent of the fruit contained in the solid portion of the koji are mixed in a well-balanced manner, resulting in a mellow liquor spirit. .
本発明の蒸留酒の製造方法を実施するための製造装置は、
常圧蒸留用醪を醪液部と醪固形部に分離するための物理的固液分離装置と、
第一および第二の蒸留塔と、
第一の蒸留塔に連通する第一の凝縮器および第一の回収容器と、
第二の蒸留塔に連通する第二の凝縮器、真空ポンプおよび第二の回収容器とを有し、
前記第一の蒸留塔が、前記固液分離装置により固液分離された醪液部を常圧蒸留し、
前記第二の蒸留塔が、減圧蒸留用醪に前記固液分離装置により固液分離された醪固形部を追加投入した醪を減圧蒸留することを特徴とする。
A production apparatus for carrying out the method for producing distilled liquor of the present invention,
A physical solid-liquid separation device for separating the atmospheric distillation tank into a liquid section and a solid section;
First and second distillation columns;
A first condenser and a first recovery vessel communicating with the first distillation column;
A second condenser in communication with the second distillation column, a vacuum pump and a second collection vessel,
The first distillation column is subjected to atmospheric distillation of the liquid-liquid portion separated by solid-liquid separation by the solid-liquid separation device,
The second distillation column is characterized in that the soot obtained by additionally feeding the soot solid portion solid-liquid separated by the solid-liquid separator into the soot for vacuum distillation is distilled under reduced pressure.
本発明により製造される蒸留酒はその製造方法および原材料などには特に限定されない。下記に本発明の対象とする蒸留酒の定義を説明する。 The distilled liquor produced according to the present invention is not particularly limited to its production method and raw materials. The definition of the distilled liquor that is the subject of the present invention will be described below.
[蒸留酒]
蒸留酒とは、醸造酒をさらに蒸留して製造するアルコール分が高い酒であって、米や大麦などの穀類、リンゴ、サクランボ、洋ナシなどの果実、その他にサトウキビ、リュウゼツラン、イモ類などを原料として発酵させて製造した醸造酒を蒸留してアルコール濃度を高くしたものであり、スピリッツとも称されている。その代表的な種類としては、ウォッカ、ラム、テキーラ、ウイスキー、ブランデー、焼酎、カルバドス、キルシュなどが知られている。本発明で対象となる「蒸留酒」は、このような蒸留酒と称されている種類の酒類であるが、特に、焼酎のような少なくとも醪のアルコール発酵工程および蒸留工程を含む蒸留酒が好ましい。焼酎は、主原料には米や麦などの穀類、甘藷、馬鈴薯などのいも類、清酒製造の副産物である白糠、酒粕などの加工原料、黒糖などの糖質原料、木の実やその他の原料が使用される。この主原料により焼酎の風味特徴が形成され、焼酎の種類が決まる。
[Distilled liquor]
Distilled liquor is a high-alcohol liquor produced by further distilling brewed liquor, including grains such as rice and barley, fruits such as apples, cherries and pears, as well as sugar cane, agave and potatoes. A brewed liquor produced by fermentation as a raw material is distilled to increase the alcohol concentration, and is also called spirits. Typical examples are vodka, rum, tequila, whiskey, brandy, shochu, calvados, and kirsch. The “distilled liquor” that is the subject of the present invention is a type of liquor that is referred to as such a distilled liquor, and in particular, a distilled liquor that includes at least an alcoholic fermentation step and a distillation step such as shochu is preferred. . Shochu is made mainly from grains such as rice and wheat, potatoes such as sweet potatoes and potatoes, white rice that is a by-product of sake production, processing raw materials such as sake lees, sugar raw materials such as brown sugar, nuts and other raw materials Is done. This main ingredient forms the flavor characteristics of shochu and determines the type of shochu.
下記は、本発明で対象となる「蒸留酒」について、さらに酒税法をもとに詳細に示すものである。
(あ)ウイスキー類
ウイスキー:発芽穀類、水を原料として、糖化・発酵させたアルコール含有物を蒸留したもの、およびこれにアルコール、スピリッツ、香味料、色素などを添加したもの。
ブランデー:果実または果実と水を原料として、発酵させたアルコール含有物を蒸留したもの、およびこれにアルコール、スピリッツ、香味料、色素などを添加したもの。
The following shows the “distilled liquor” subject to the present invention in further detail based on the liquor tax law.
(A) Whiskey Whiskey: Germinated cereals, water-derived raw material containing distilled saccharified and fermented alcohol, and alcohol, spirits, flavors, pigments, etc. added to this.
Brandy: A product obtained by distilling a fermented alcohol-containing material from fruits or fruits and water, and adding alcohol, spirits, flavors, pigments, etc. to this.
(い)スピリッツ類
スピリッツ:清酒、合成清酒、焼酎、みりん、ビール、果実酒類、ウイスキー類(ウイスキー、ブランデー)の酒類以外の酒類で、かつエキス分が2度未満のもの(雑酒を除く)のうち、原料用アルコール以外のもの。例:ジン、ラム、ウォッカ、テキーラ、ニュースピリッツや甲類スピリッツなど。
ジン:アルコール含有物を蒸留する際、アルコールに他の物品の成分を浸出させたもの。
ラム:砂糖、糖蜜などの含糖質物を原料としたもので蒸留の際のアルコール分が95%未満のもの。
ウォッカ:しらかばの炭でこしたもの。
原料用アルコール:アルコール含有物を蒸留した酒類で、アルコール分が45%を越えるスピリッツ。
(I) Spirits Spirits: Sake, synthetic sake, shochu, mirin, beer, fruit liquor, whiskeys (whiskey, brandy) and other liquors that have less than twice the extract (excluding miscellaneous sake) Of these, other than raw material alcohol. Examples: Gin, rum, vodka, tequila, news spirits and armor spirits.
Gin: A product obtained by leaching components of other articles into alcohol when the alcohol-containing material is distilled.
Lamb: The raw material is sugar-containing material such as sugar and molasses, and the alcohol content during distillation is less than 95%.
Vodka: Scrambled charcoal.
Alcohol for raw materials: Spirits with alcohol content exceeding 45%.
(う)焼 酎
焼酎甲類:アルコール含有物を連続式蒸留機で蒸留したもので、アルコール分が36%未満のもの。
焼酎乙類:アルコール含有物を連続式蒸留機以外の蒸留機で蒸留したもので、アルコール分が45%以下のもの。
(U) Shochu Shochu shellfish: Alcohol-containing material distilled with a continuous distiller with alcohol content of less than 36%.
Shochu oysters: Distilled alcohol-containing material using a distiller other than a continuous distiller, with an alcohol content of 45% or less.
図1に本発明に係る蒸留酒の製造方法のフローを示す。本発明に係る蒸留酒の製造方法は、主に下記4つの工程で構成される。
[工程1]常圧蒸留用醪1および減圧蒸留用醪2を製造する工程
[工程2]常圧蒸留用醪を固液分離によって醪液部3と醪固形部4に分離する工程
[工程3A]醪液部3を常圧蒸留する工程
[工程3B]醪固形部4を減圧蒸留用醪5に追加投入して製造した混合醪5を減圧蒸留する工程
以下、焼酎を例に各工程の説明をする。
FIG. 1 shows a flow of a method for producing distilled liquor according to the present invention. The method for producing distilled liquor according to the present invention is mainly composed of the following four steps.
[Step 1] Step of producing atmospheric distillation bowl 1 and vacuum distillation basket 2 [Step 2] Separating atmospheric distillation bowl into liquid 3 and solid 4 by solid-liquid separation [Step 3A ] Step of atmospheric distillation of the liquid portion 3 [Step 3B] Step of vacuum distillation of the mixed cake 5 produced by additionally charging the solid portion 4 into the vacuum distillation vessel 5 Hereinafter, description of each step will be made using shochu as an example. do.
[工程1]
下記に説明する従来の焼酎の製造方法により、常圧蒸留用と減圧蒸留用の醪を製造する。本工程は大きく4つに分けられ、原料処理、製麹、一次仕込み、二次仕込み、という流れを経る。一次仕込みで醪を製造し、二次仕込みで醪をアルコール発酵させる。
本発明に係る製造方法は、上記工程を経た醪に限定して適用されるのではなく、蒸留酒の種類により異なる工程を経て製造された醪にも適用することができる。
[Step 1]
By using the conventional method for producing shochu described below, soot for atmospheric distillation and vacuum distillation is produced. This process is roughly divided into four, and goes through raw material processing, iron making, primary charging, and secondary charging. The koji is produced by the first charge, and the koji is fermented with alcohol by the second charge.
The production method according to the present invention is not limited to the koji that has undergone the above steps, but can also be applied to koji that has been produced through different steps depending on the type of distilled liquor.
[工程1−1]原料処理
原料には米や麦をはじめとする穀類、甘藷や馬鈴薯などの芋類、清酒製造の副産物である白糠や酒粕などの加工原料、黒糖のような糖質原料、木の実やその他の原料が使用される。この工程で麹原料および主原料の洗浄、浸漬、水切り、蒸きょう、放冷が行われ、麹原料は麹造りの工程へ、主原料は二次仕込みの工程へと運ばれる。
[Step 1-1] Raw material treatment Raw materials include cereals such as rice and wheat, sweet potatoes such as sweet potatoes and potatoes, processed raw materials such as sake lees and sake lees that are by-products of sake production, sugar raw materials such as brown sugar, Nuts and other ingredients are used. In this process, the raw material and the main raw material are washed, dipped, drained, steamed, and allowed to cool, and the raw material is transferred to the process for making koji, and the main raw material is transferred to the secondary charging process.
[工程1−2]製麹
麹原料に種麹と呼ばれる麹菌(黒麹・白麹・黄麹等)をまぶして、麹室の中にある麹台で一晩寝かせた後、麹蓋と言われる木の箱に盛り付け、さらに寝かせる。杜氏と蔵子により昼夜を問わず手入れが行われ、麹は繁殖する。
[Step 1-2] Koji Making Koji raw materials are coated with koji molds (black koji, white koji, yellow koji, etc.) called seed koji and allowed to sleep overnight on a koji stand in the koji room. Place it in a wooden box and let it sleep. Carp breeds by day and night by Mr. Tsuji and Kurako.
[工程1−3]一次仕込み
麹に水と酵母を加えて混ぜる。純粋培養した酵母菌を添加して酵母を大量に培養することと、二次仕込みに必要な酵素や、黄麹以外の麹を用いる場合には、醪の腐敗を防ぐクエン酸の溶出を目的としている。黄麹を用いる場合には、黄麹はクエン酸を生産しないので、もろみの腐敗を防ぐために乳酸を添加する。
厳しい温度管理のもと一週間の間で、酒母ともいわれる一次醪ができあがる。その一週間の間は、醪の温度が30℃以上にならないよう慎重に管理をする必要がある。30℃以上になると酵母が弱ってしまい、次の二次仕込みの際に、醪が腐りやすくなるためである。
[Step 1-3] Primary charging Water and yeast are added to the koji and mixed. For the purpose of elution of citric acid to prevent spoilage of sputum when adding yeast that has been purely cultured and culturing a large amount of yeast, and when using enzymes necessary for secondary preparation and straw other than jaundice Yes. When jaundice is used, jaundice does not produce citric acid, so lactic acid is added to prevent moromi rot.
In a week under strict temperature control, a primary salmon, also called a liquor mother, is completed. During that week, it is necessary to carefully manage so that the temperature of the pot does not exceed 30 ° C. This is because when the temperature is 30 ° C. or higher, the yeast is weakened, and the koji is easily rotted during the next secondary charging.
[工程1−4]二次仕込み
一次仕込みでできた一次醪に、水洗いして蒸した主原料(芋、麦、黒糖等)と水を加えて混ぜる。略25〜30℃の温度で略8〜20日間かけて発酵し、芳醇な醪となる。ここでも温度管理が重要で、醪の温度が高くなりすぎると酵母によるアルコール発酵が抑えられるため、32℃以上にならないようにする。このような普通仕込に対して、主原料にも麹を使用した仕込は全麹仕込となる。
ここで仕込む主原料が、一次仕込み同様、芋であれば芋焼酎、大麦であれば大麦焼酎、黒糖であれば黒糖焼酎、米であれば米焼酎となる。
[Step 1-4] Secondary charging The primary raw material made by the primary charging is washed with water and steamed with main ingredients (such as straw, wheat and brown sugar) and water. Fermentation takes about 8 to 20 days at a temperature of about 25 to 30 ° C. to form a rich koji. Again, temperature control is important. If the koji temperature becomes too high, alcoholic fermentation by yeasts is suppressed, so the temperature should not exceed 32 ° C. In contrast to such ordinary preparation, the whole raw preparation is made by using firewood as the main raw material.
If the main raw material charged here is the same as the primary charge, if it is koji, it will be shochu shochu, if it is barley, it will be barley shochu, if it is brown sugar it will be brown sugar shochu, if it is rice it will be rice shochu.
常圧蒸留用醪1と減圧蒸留用醪2は、異なる容器で上記二次仕込みまでの工程を経て提供されてもよいし、図1に示すように、同一の容器の醪を分割して提供されてもよい。 The atmospheric distillation trough 1 and the vacuum distillation trough 2 may be provided through different steps up to the above-mentioned secondary charging in different containers, or provided separately in the same container as shown in FIG. May be.
[工程2]
常圧蒸留用醪は物理的固液分離装置に投入され、醪液部と醪固形部に分離される。固液分離の方法は、醪の液体含有量を減らすことができればどのような方法をとってもよく、圧搾濾過、遠心分離等により行われる。遠心分離機または空気圧搾機構付横型フィルタープレス機(藪田式圧搾濾過機)を用いる方法が方法として例示される。
醪液部に固形分に含まれる酵母菌体が残っている場合、工程3Aで行う常圧蒸留時にオフフレーバーが発生してダイアセチル臭やイオウ臭の原因となるため、固液分離の際、醪液部に酵母菌体を残さないようにすることが好ましい。固液分離の目安として、分離された醪液部の濁度が10倍希釈時に1.0以下、好ましくは0.1〜0.5、または、醪から分離された醪固形部の質量が、分離前の醪の体積あたり0.05〜0.15g/mlとなるようにすることが好ましい。また、固液分離後の醪液部をさらに高速の遠心分離に投入することにより、酵母菌体を除去してもよい。
醪液部は工程3Aで、醪固形部は工程3Bで利用される。
[Step 2]
The atmospheric distillation tank is put into a physical solid-liquid separator and separated into a liquid-liquid part and a liquid-solid part. The solid-liquid separation method may be any method as long as the liquid content of the koji can be reduced, and is performed by squeeze filtration, centrifugation, or the like. Examples of the method include a method using a centrifugal separator or a horizontal filter press with a pneumatic squeezing mechanism (Iwata type squeezing filter).
When yeast cells contained in the solid content remain in the filtrate, off-flavor occurs during atmospheric distillation performed in step 3A, causing diacetyl odor and sulfur odor. It is preferable not to leave yeast cells in the phlegm portion. As a measure of solid-liquid separation, the turbidity of the separated liquid part is 1.0 or less when diluted 10 times, preferably 0.1 to 0.5, or the mass of the solid part separated from the liquid is It is preferable to be 0.05 to 0.15 g / ml per soot volume before separation. Moreover, you may remove a yeast cell by throwing the liquid-liquid part after solid-liquid separation into a further high-speed centrifugation.
The liquid smoke part is used in Step 3A, and the liquid solid part is used in Step 3B.
[工程3A]
工程2で得られた醪液部を常圧蒸留して蒸留酒を製造する。
[Step 3A]
Distilled liquor is produced by atmospheric distillation of the filtrate portion obtained in step 2.
[工程3A−1]常圧蒸留
蒸留は、例えば、単式蒸留機を用いて行われる。醪液部を常圧環境下で略85〜100℃に加熱してアルコールを溜出させる。アルコール度数は、蒸留の初めは略70%であるが、徐々に低下していく。アルコール度数が略8〜10%になったところで蒸留を終了する。
蒸留したばかりの焼酎原酒は焼酎油のために白濁しており、そのまま放置すると油が酸化して焼酎に油臭がつくので、すぐに油を分離する。
[Step 3A-1] Atmospheric distillation Distillation is performed using, for example, a single distillation machine. Alcohol is distilled off by heating the phlegm part to about 85 to 100 ° C. under normal pressure. The alcohol content is about 70% at the beginning of the distillation, but gradually decreases. Distillation is terminated when the alcohol content reaches approximately 8 to 10%.
The freshly distilled shochu liquor is cloudy because of the shochu oil, and if left as it is, the oil oxidizes and gives an oily odor to the shochu, so the oil is immediately separated.
[工程3A−2]熟成
出来たばかりの焼酎の原酒は、風味や香りといった酒質が不安定な状態なので、一定期間貯蔵して酒質を安定させてから出荷される。貯蔵する期間は、例えば、略1〜3ヶ月である。例えば、泡盛のように、熟成させただけ風味が増し、長期熟成に耐える焼酎では、10年以上貯蔵することも少なくない。しかし、焼酎は種類によって必ずしも熟成を重ねれば旨みが増すとは限らない。焼酎の貯蔵方法もその容器や保管場所の蔵によって異なり、それが焼酎の個性にも反映される。
[Step 3A-2] Aging The raw sake of shochu that has just been made is in an unstable state of liquor quality such as flavor and aroma, and is therefore shipped after being stored for a certain period of time to stabilize the liquor quality. The storage period is, for example, approximately 1 to 3 months. For example, shochu, which has a flavor that is only aged, such as awamori, and can withstand long-term aging, is often stored for more than 10 years. However, shochu does not necessarily increase the taste if it is aged depending on the type. The method of storing shochu differs depending on the container and storage location, and this is reflected in the individuality of shochu.
本発明に係る製造方法によれば、醪液部には工程2によって固形分が除去されているので、蒸留時の焦げ付きを減らすことができる。また、本工程で得られる蒸留酒は、オフフレーバーが少ない蒸留酒となる。 According to the manufacturing method according to the present invention, since the solid content is removed from the liquid-liquid portion in step 2, it is possible to reduce scorching during distillation. The distilled liquor obtained in this step is a distilled liquor with little off-flavor.
[工程3B]
工程2で得られた醪固形部を減圧蒸留用醪に追加投入し、減圧蒸留して蒸留酒を製造する。
[Step 3B]
The solid portion of the koji obtained in step 2 is additionally charged into a koji for vacuum distillation, and distilled under reduced pressure to produce distilled liquor.
[工程3B−1]醪固形部混合
工程2で得られた醪固形部を減圧蒸留用醪に追加投入する。醪固形部に含まれる酵母が混合されることで、酵母由来の果実様のエステル香や旨味が増強される。
追加投入する醪固形部の量の目安として、醪固形部を追加投入した後の減圧蒸留用醪の固形分の質量が、追加投入する前の固形分の質量を100%とした場合で、150〜250%となるようにするのが好ましい。
[Step 3B-1] Soot Solid Part Mixing The soot solid part obtained in Step 2 is additionally charged into a vacuum distillation pad. By mixing the yeast contained in the solid portion, the fruit-like ester aroma and umami derived from the yeast are enhanced.
As a measure of the amount of the soot solid portion to be added, the mass of the solid content of the vacuum distillation soot after the addition of the soot solid portion is 150% when the mass of the solid content before the addition is 100%. It is preferable to be set to ˜250%.
[工程3B−2]減圧蒸留
蒸留は、例えば、単式蒸留機を用いて行われる。醪固形部を追加投入した減圧蒸留用醪を略100〜120Torrの減圧下で略45〜55℃に加熱し、発生した気体を略10〜20℃となるように冷却して凝縮させて焼酎を得る。本工程も工程3A−1と同様、すぐに油を分離する。
[Step 3B-2] Distillation under reduced pressure Distillation is performed using, for example, a single-type distiller.醪 The vacuum distillation pad with additional solid portion added is heated to approximately 45-55 ° C under a reduced pressure of approximately 100-120 Torr, and the generated gas is cooled to approximately 10-20 ° C to condense and condense. obtain. In this step, as in step 3A-1, the oil is immediately separated.
[工程3B−3]熟成
工程3A−2と同様、略1〜3ヶ月貯蔵して酒質を安定させる。
[Step 3B-3] Aging As in step 3A-2, store for about 1 to 3 months to stabilize the quality of the liquor.
工程3Aと工程3Bは独立しており、片方のみ行ってもよいし、二系列に分けて行ってもよい。
本発明に係る製造方法によれば、固液分離により得られた醪固形部を減圧蒸留用醪に追加投入することで、醪の固形分に含まれる酵母由来の果実様のエステル香や旨味が付与されるため、本工程で得られる蒸留酒は、香味および甘みが増加された芳醇な酒質の蒸留酒となる。
Step 3A and step 3B are independent, and may be performed only on one side or in two series.
According to the production method of the present invention, the fruit-like ester aroma and umami derived from yeast contained in the solid content of the koji are added by adding the koji solid portion obtained by solid-liquid separation to the koji for vacuum distillation. As a result, the distilled liquor obtained in this step becomes a rich liquor-distilled liquor with increased flavor and sweetness.
以上が、焼酎を例にした本発明に係る蒸留酒の製造方法である。
本発明に係る蒸留酒の製造方法は、焼酎に限らず、他の蒸留酒においても適用することができる。また、常圧蒸留用醪の固形分の除去量や、減圧蒸留用醪と醪固形部の混合量は適宜変更してもよく、醪の固形分量の異なる複数の蒸留酒を得ることもできる。さらに、得られた複数の蒸留酒をブレンドすることによって、新規な香味を有する蒸留酒を製造することもできる。
The above is the method for producing distilled liquor according to the present invention using shochu as an example.
The method for producing distilled liquor according to the present invention is not limited to shochu and can be applied to other distilled liquors. In addition, the amount of solids removed from the atmospheric distillation koji and the amount of the vacuum distillation koji and the koji solid part mixed may be changed as appropriate, and a plurality of distilled liquors having different koji solid contents can be obtained. Furthermore, the distilled liquor which has a novel flavor can also be manufactured by blending the obtained some distilled liquor.
[製造装置]
本発明に係る大麦焼酎の製造装置について、図2を用いて説明する。この製造装置は、後述する実験例1〜3に係る大麦焼酎を製造するための製造装置である。
図2に示すように、本実験例の蒸留酒製造装置10は、常圧蒸留用醪1および減圧蒸留用醪2の固形分量を調整し、常圧蒸留および減圧蒸留により、第一蒸留酒6および第二蒸留酒7の2種類の蒸留酒を得る装置である。蒸留酒製造装置10は、物理的固液分離装置11、常圧蒸留部12および減圧蒸留部13を主な構成要素とする。
[manufacturing device]
An apparatus for producing barley shochu according to the present invention will be described with reference to FIG. This manufacturing apparatus is a manufacturing apparatus for manufacturing barley shochu according to Experimental Examples 1 to 3 described later.
As shown in FIG. 2, the distilled liquor production apparatus 10 of the present experimental example adjusts the solid content of the distillation bar 1 for atmospheric distillation and the distillation bowl 2 for vacuum distillation, and the first distilled liquor 6 is obtained by atmospheric distillation and vacuum distillation. And a device for obtaining two types of distilled liquors, the second distilled liquor 7. The distilled liquor manufacturing apparatus 10 includes a physical solid-liquid separator 11, an atmospheric distillation unit 12, and a vacuum distillation unit 13 as main components.
物理的固液分離装置11は、常圧蒸留用醪1を醪液部3および醪固形部4に固液分離する装置である。本実験例では、物理的固液分離装置11の具体例として、遠心分離機が開示される。物理的固液分離装置11は、醪中の固形分を分離するものならどのような装置を用いてもよく、例えば、フィルター濾過、真空脱水、圧搾濾過機および圧搾濾過機の中でも特に清酒醪の圧搾に汎用されている空気圧搾機構付横型フィルタープレス機(藪田式濾過圧搾機)等が具体例として挙げられる。 The physical solid-liquid separation device 11 is a device for solid-liquid separation of the atmospheric distillation basket 1 into a liquid-liquid part 3 and a liquid-solid part 4. In this experimental example, a centrifuge is disclosed as a specific example of the physical solid-liquid separator 11. The physical solid-liquid separation device 11 may be any device as long as it separates the solid content in the koji. For example, among filter filtration, vacuum dehydration, press filter, and press filter, the sake lees can be used. Specific examples include a horizontal filter press machine with a pneumatic expression mechanism (Iwata filter press) that is widely used for pressing.
常圧蒸留部12は、醪液部3を常圧下で蒸留する装置で、一般的な単式蒸留器の構成を採り、第一蒸留塔14、第一凝縮器16および第一回収容器18で構成される。
第一蒸留塔14は、塔内の醪液部3を所定の温度まで加熱し、醪のアルコールや香気成分等を気化させ、これらを蒸留するための装置である。第一蒸留塔14には、塔内の醪液部3を加熱する図示しない加熱装置が備えられる。本実験例では、加熱装置として、第一蒸留塔14を覆うジャケットにスチームを供給することによって、間接的に醪液部3を加熱する間接加熱装置が開示される。その他の例として、第一蒸留塔14内の醪液部3にスチームを吹き込む直接加熱装置が挙げられる。
The atmospheric distillation unit 12 is an apparatus for distilling the liquid portion 3 under atmospheric pressure, and adopts a general single-type distillation unit, and includes a first distillation column 14, a first condenser 16, and a first recovery container 18. Is done.
The first distillation column 14 is an apparatus for heating the filtrate part 3 in the column to a predetermined temperature to vaporize alcohol, aroma components, and the like in the column and distill them. The first distillation column 14 is provided with a heating device (not shown) that heats the liquid-liquid part 3 in the column. In this experimental example, an indirect heating apparatus that indirectly heats the liquid-liquid part 3 by supplying steam to a jacket covering the first distillation column 14 is disclosed as a heating apparatus. As another example, a direct heating device that blows steam into the filtrate section 3 in the first distillation column 14 can be cited.
第一凝縮器16は、第一蒸留塔14により気体となったアルコールや香気成分等を凝縮させるための装置である。第一凝縮器16は、その内部の封鎖系統内を図示しない冷却装置から供給された冷媒が循環し、気体となったアルコールや香気成分等を凝縮させる。
第一回収容器18は、第一凝縮器16により凝縮したアルコールや香気成分等を第一蒸留酒6として回収するための容器である。第一回収容器18は、第一蒸留酒6の酒質を悪化させないよう、例えば、ステンレス等の金属製の容器が用いられるが、第一蒸留酒6に独特の色や香味を付けるために木樽が用いられることもある。
第一凝縮器16および第一回収容器18は、蒸留中の気体が外部に漏れ出すことのないように第一蒸留塔14に連通している。
The first condenser 16 is an apparatus for condensing alcohol, fragrance components, and the like that have become gas by the first distillation column 14. In the first condenser 16, the refrigerant supplied from a cooling device (not shown) circulates in the closed system inside thereof, and condenses alcohol, aroma components, and the like that have become gases.
The first recovery container 18 is a container for recovering alcohol, aroma components, and the like condensed by the first condenser 16 as the first distilled liquor 6. As the first recovery container 18, for example, a metal container such as stainless steel is used so as not to deteriorate the quality of the first distilled liquor 6, but in order to give the first distilled liquor 6 a unique color and flavor, a wooden container is used. Barrels are sometimes used.
The first condenser 16 and the first recovery container 18 communicate with the first distillation column 14 so that the gas being distilled does not leak outside.
減圧蒸留部13は、混合醪5を減圧下で蒸留する装置で、一般的な単式蒸留器の構成を採り、第二蒸留塔15、第二凝縮器17、第二回収容器19および真空ポンプ20で構成される。
混合醪5は、減圧蒸留用醪2に醪固形部4が追加投入された醪である。
第二蒸留塔15は、塔内の混合醪5を減圧下で所定の温度まで加熱し、常圧の状態よりも低い温度で醪のアルコールや香気成分等を気化させ、これらを蒸留するための装置である。第一蒸留塔15には、塔内の混合醪5を加熱する図示しない加熱装置が備えられる。本実験例では、加熱装置として、第一蒸留塔15を覆うジャケットにスチームを供給することによって、間接的に醪液部3を加熱する間接加熱装置が開示される。
The vacuum distillation unit 13 is a device for distilling the mixing vessel 5 under reduced pressure, and adopts a general single-type distiller configuration. The second distillation column 15, the second condenser 17, the second recovery container 19, and the vacuum pump 20 are used. Consists of.
The mixing cake 5 is a cake in which the cake solid part 4 is additionally added to the vacuum distillation cake 2.
The second distillation column 15 heats the mixed soot 5 in the tower to a predetermined temperature under reduced pressure, vaporizes the alcohol and aroma components of the soot at a temperature lower than the normal pressure state, and distills them. Device. The first distillation column 15 is provided with a heating device (not shown) for heating the mixing tank 5 in the column. In this experimental example, an indirect heating device that indirectly heats the liquid-liquid part 3 by supplying steam to a jacket covering the first distillation column 15 is disclosed as a heating device.
第二凝縮器17は、第一凝縮器16と同様、第二蒸留塔17により気体となったアルコールや香気成分等を凝縮させるための装置である。
第二回収容器19は、第二凝縮器17により凝縮したアルコールや香気成分等を第二蒸留酒7として回収するための容器である。第二回収容器19は第一回収容器18と同様の構造である。
Similar to the first condenser 16, the second condenser 17 is an apparatus for condensing alcohol, aroma components, and the like that have become gases by the second distillation column 17.
The second recovery container 19 is a container for recovering the alcohol, fragrance components, and the like condensed by the second condenser 17 as the second distilled liquor 7. The second collection container 19 has the same structure as the first collection container 18.
真空ポンプ20は、第二蒸留塔15および第二凝縮器17を減圧状態に保つための装置である。真空ポンプ20は、オイルミストによる香味成分への影響を避けるため、油を使わない真空ポンプ、例えば、水封式真空ポンプ(ナッシュポンプ)が用いられる。その他、油も水も使用しないドライポンプ、例えば、ルーツ式ポンプ、クロー式ポンプ、ターボ分子ポンプ、スクリュー型ドライポンプ、ドライベーンポンプ、ねじ溝ポンプまたはターボポンプなどを用いてもよい。真空ポンプ20は、第二凝縮器17に接続され、第二蒸留塔15および第二凝縮器17内の気体を排気8として排出する。
第二凝縮器17および第二回収容器19は、第一凝縮器16および第一回収容器18と同様、第二蒸留塔15に連通する。
The vacuum pump 20 is a device for keeping the second distillation column 15 and the second condenser 17 in a reduced pressure state. The vacuum pump 20 is a vacuum pump that does not use oil, for example, a water ring vacuum pump (Nash pump), in order to avoid the influence of the oil mist on the flavor components. In addition, a dry pump that uses neither oil nor water, for example, a roots pump, a claw pump, a turbo molecular pump, a screw-type dry pump, a dry vane pump, a thread groove pump, or a turbo pump may be used. The vacuum pump 20 is connected to the second condenser 17 and discharges the gas in the second distillation column 15 and the second condenser 17 as the exhaust 8.
Similar to the first condenser 16 and the first recovery container 18, the second condenser 17 and the second recovery container 19 communicate with the second distillation column 15.
本製造装置によれば、実験例1〜3に係る大麦焼酎を製造することができる。また、従来の焼酎製造用の一般的な常圧蒸留装置と減圧蒸留装置に物理的固液分離装置を追加する構成であるので、設備の改変を最小限とすることができる。 According to this manufacturing apparatus, the barley shochu concerning Experimental Examples 1-3 can be manufactured. Moreover, since it is the structure which adds a physical solid-liquid separation apparatus to the general atmospheric distillation apparatus and vacuum distillation apparatus for the conventional shochu production, modification of an installation can be minimized.
以下、本発明の詳細を実施例により説明するが、本発明の技術思想は何ら実験例に限定されるものではない。 Hereinafter, the details of the present invention will be described by way of examples. However, the technical idea of the present invention is not limited to experimental examples.
<実験例1>
実験例1では、醪を固液分離した醪液部から得られた大麦焼酎の酒質を検証した。
前述の一次仕込みおよび二次仕込みを経て、異なる製造場で製造された3種類の大麦焼酎醪(普通醪A、普通醪B、全麹醪)を原料として、図2に記載の製造装置を用いて12種類の大麦焼酎を製造し、評価した。
<Experimental example 1>
In Experimental Example 1, the quality of the barley shochu liquor obtained from the liquid-liquid portion obtained by solid-liquid separation of the koji was verified.
Using the barley shochu (ordinary rice cake A, ordinary rice cake B, whole rice cake) produced in different production sites through the above-mentioned primary preparation and secondary preparation, the production apparatus shown in FIG. 2 is used. Twelve kinds of barley shochu were manufactured and evaluated.
ここで、「普通醪」とは、一次醪に主原料として蒸麦と水を加えた普通仕込の二次醪をいう。また、「全麹醪」とは、一次醪に主原料として大麦麹と水を加えた全麹仕込の二次醪をいう。 Here, “ordinary rice cake” refers to a secondary rice cake made by adding ordinary wheat and water as main ingredients to the primary rice cake. Moreover, “whole rice cake” means a secondary rice cake prepared by adding barley rice cake and water as main ingredients to the primary rice cake.
3種類の醪(固液分離せず)を用いて、前述の減圧蒸留工程および熟成工程を経て3種類の大麦焼酎を得た(実験例1−1、1−5、1−9)。
3種類の醪をそれぞれ物理的固液分離装置11に投入して遠心分離(8000rpm×10min、室温)を行い、3種類の醪液部を作製した。得られた普通醪A、普通醪Bおよび全麹醪の醪液部を用いて、前述の減圧蒸留工程および熟成工程を経て3種類の大麦焼酎を得た(実験例1−2、1−6、1−10)。
3種類の醪(固液分離せず)を用いて、前述の常圧蒸留工程および熟成工程を経て3種類の大麦焼酎を得た(実験例1−3、1−7、1−11)。
3種類の醪をそれぞれ物理的固液分離装置11に投入して遠心分離(8000rpm×10min、室温)を行い、3種類の醪液部を作製した。得られた普通醪A、普通醪Bおよび全麹醪の醪液部を用いて、前述の常圧蒸留工程および熟成工程を経て3種類の大麦焼酎を得た(実験例1−4、1−8、1−12)。
Three types of barley shochu (experimental examples 1-1, 1-5, 1-9) were obtained through the above-described reduced-pressure distillation step and aging step using three types of koji (without solid-liquid separation).
Three types of soot were each put into the physical solid-liquid separator 11 and centrifuged (8000 rpm × 10 min, room temperature) to prepare three types of soot. Three kinds of barley shochu were obtained through the above-described reduced-pressure distillation step and aging step using the obtained ordinary mash A, ordinary mash B and the whole mash of the mash (Experimental Examples 1-2, 1-6) 1-10).
Three types of barley shochu were obtained through the above-mentioned atmospheric distillation step and aging step using three types of koji (without solid-liquid separation) (Experimental Examples 1-3, 1-7, 1-11).
Three types of soot were each put into the physical solid-liquid separator 11 and centrifuged (8000 rpm × 10 min, room temperature) to prepare three types of soot. Three kinds of barley shochu were obtained through the above-mentioned atmospheric distillation process and aging process using the obtained ordinary mash A, ordinary mash B and whole mash of the mash (Experimental Examples 1-4, 1- 8, 1-12).
以下、固液分離しなかった製造条件を「固液分離なし」、固液分離した製造条件を「固液分離あり」と称呼する場合がある。 Hereinafter, the production conditions that are not subjected to solid-liquid separation may be referred to as “no solid-liquid separation”, and the production conditions that are subjected to solid-liquid separation may be referred to as “with solid-liquid separation”.
実験例1−1〜1−12では、図2の蒸留酒製造装置10を用いて、それぞれ単独で大麦焼酎を製造したが、常圧蒸留および減圧蒸留による2つの蒸留酒を同時に得ることも可能である。
例えば、蒸留酒製造装置10を用いて、実験例1−1と実験例1−4を同時に行うことにより、一つの醪から常圧蒸留工程を経た蒸留酒と減圧蒸留工程を経た蒸留酒とを製造することが可能である。
また、例えば、蒸留酒製造装置10を用いて、実験例1−1と実験例1−8を同時に行うことにより、常圧蒸留工程を経た蒸留酒と減圧蒸留工程を経た蒸留酒とを二系列で製造することが可能である。
In Experimental Examples 1-1 to 1-12, barley shochu was produced independently using the distilled liquor production apparatus 10 of FIG. 2, but it is also possible to simultaneously obtain two distilled liquors by atmospheric distillation and vacuum distillation. It is.
For example, by using the distilled liquor manufacturing apparatus 10 and performing Experiment Example 1-1 and Experiment Example 1-4 at the same time, distilled liquor that has undergone an atmospheric distillation step and distilled liquor that has undergone a reduced pressure distillation step from one bottle. It is possible to manufacture.
Moreover, for example, by using Experiments 1-1 and Experiments 1-8 simultaneously using the distilled liquor production apparatus 10, two series of distilled liquors that have undergone an atmospheric distillation process and distilled liquors that have undergone a vacuum distillation process. It is possible to manufacture with.
[香気成分]
図3に実験例1に係る大麦焼酎の香気成分を示す。実験例1−1〜1−12の醪の種類、減圧/常圧蒸留、固形分離あり/なしの条件は、図中の醪、製造場、蒸留、固液分離の欄に示す。また、図中の数字は、同種の大麦焼酎醪(普通醪A、普通醪B、全麹醪)および同一の蒸留条件(減圧、常圧)において、「固液分離なし」の実験例での検出量を100とした場合に対する「固液分離あり」の実験例での検出量を相対比で表している。
[Aroma component]
FIG. 3 shows aroma components of barley shochu according to Experimental Example 1. The types of soot, conditions of reduced pressure / atmospheric distillation, and with / without solid separation in Experimental Examples 1-1 to 1-12 are shown in the column of soot, manufacturing place, distillation, and solid-liquid separation in the figure. The figures in the figure are the same for barley shochu (ordinary rice cake A, ordinary rice cake B, whole rice cake) and the same distillation conditions (reduced pressure, normal pressure) in the experimental example of “no solid-liquid separation”. The detection amount in the experiment example “with solid-liquid separation” with respect to the detection amount of 100 is represented by a relative ratio.
[評価]
「固液分離あり」の実験例に係る大麦焼酎は、常圧蒸留工程を経た蒸留酒と減圧蒸留工程を経た蒸留酒はともに、それぞれ「固液分離なし」の実験例に係る大麦焼酎に比べ、香気成分のうち、酢酸イソアミル、カプロン酸エチル、カプリル酸エチル、カプリン酸エチルが減少する結果が得られた。ただし、常圧蒸留工程を経た蒸留酒と減圧蒸留工程を経た蒸留酒に含まれる例えば酢酸イソアミルは実験例1−2と1−4では相対値60が同一であっても、この成分の絶対値は同一ではない。また、これらの一群の成分の他にも、強い存在感のある、非常に主張の激しい香りの成分が混じっているかも知れないし、それぞれの相性で何が抑えられて、何が前面に出でくるか、官能検査をしなければ主役に据えられた香り、味質などの特色は分からない。
[Evaluation]
The barley shochu according to the experiment example “with solid-liquid separation” is different from the barley shochu according to the experiment example “without solid-liquid separation”. Among the fragrance components, the results were obtained in which isoamyl acetate, ethyl caproate, ethyl caprylate, and ethyl caprate were reduced. However, even if the relative value 60 is the same in Experimental Examples 1-2 and 1-4, for example, isoamyl acetate contained in the distilled liquor that has undergone the atmospheric distillation step and the distilled liquor that has undergone the vacuum distillation step, the absolute value of this component Are not identical. In addition to these a group of ingredients, there may be a strong, highly assertive fragrance ingredient, and what is suppressed by each compatibility, If you do not come or do a sensory test, you will not know the special features such as fragrance and taste that have been placed in the leading role.
[官能評価]
実験例1に係る大麦焼酎の官能評価を行った。図4に9名のパネル(A〜J)による官能評価結果の概要を、図5に普通醪(A、B)を用いた常圧蒸留の実験例(1−3、1−4、1−7、1−8)に係る大麦焼酎の官能評価結果のパネル別の詳細を示す。図4の欄に示す醪、製造場、蒸留、固液分離は、図3と同一である。
官能評価は、香、味、総合をそれぞれについての点数評価(1:最も良い、2:普通、3:最も悪い、0.5点刻み)と、コメントによる評価とした。図4の数値は、9名のパネルの点数の平均点であり、図4のコメント欄には、主な評価コメントを抜粋して記載した。また、図5の数値は、各パネルの付けた点数および平均点であり、コメント欄には、各パネルの付けた評価コメントを記載した。
[sensory evaluation]
Sensory evaluation of the barley shochu according to Experimental Example 1 was performed. FIG. 4 shows an outline of the sensory evaluation results by nine panels (A to J), and FIG. 5 shows an example of atmospheric distillation using ordinary straw (A, B) (1-3, 1-4, 1- 7, 1-8) shows the details of each panel of the sensory evaluation results of the barley shochu. The soot, manufacturing site, distillation, and solid-liquid separation shown in the column of FIG. 4 are the same as those in FIG.
The sensory evaluation was score evaluation (1: best, 2: normal, 3: worst, in 0.5 point increments) and evaluation based on comments. The numerical values in FIG. 4 are the average scores of the nine panelists, and the main evaluation comments are extracted and described in the comment column of FIG. In addition, the numerical values in FIG. 5 are the score and average score assigned to each panel, and evaluation comments attached to each panel are described in the comment column.
図4から、減圧蒸留においては、「固形分離あり」の実験例(1−2、1−6、1−10)について、「固液分離なし」の実験例(1−1、1−5、1−9)と対比すると、香の評価点数が同一か少し高く、実験例(1−6、1−10)については「1:最も良い」より大きい「普通:2」に近い数値であった。味と総合については、実験例(1−2、1−6)については、点数が低く「普通:2」より小さい「1:最も良い」に近い数値であったが、実験例(1−10)については、「1:最も良い」より大きい「普通:2」に近い数値であった。
以上のとおり、減圧蒸留においては、いずれの醪の「固液分離あり」の実験例(1−2、1−6、1−10)も、「固液分離なし」の実験例(1−1、1−5、1−9)に比べ、香、味、総合の全ての評価点数が0.1点以上改善したものはなかった。
常圧蒸留においては、普通醪の「固液分離あり」の実験例(1−4、1−8)は、「固液分離なし」の実験例(1−3、1−7)に比べ、香、味、総合の全ての評価点数について0.1点以上改善した。全麹醪の「固液分離あり」の実験例(1−12)は、「固液分離なし」の実験例(1−11)に比べ、香、総合の評価点数について0.1点以上改善せず、味の評価点数は0.14点悪化がした。
From FIG. 4, in the vacuum distillation, for the experimental examples (1-2, 1-6, 1-10) with “solid separation”, the experimental examples (1-1, 1-5, In comparison with 1-9), the evaluation score of incense was the same or slightly higher, and the experimental examples (1-6, 1-10) were closer to “normal: 2” than “1: best”. . As for taste and synthesis, the experimental examples (1-2, 1-6) had a low score and a value close to “1: best” smaller than “normal: 2”, but the experimental examples (1-10) ) Was a value close to “ordinary: 2” larger than “1: best”.
As described above, in the distillation under reduced pressure, the experimental examples (1-2, 1-6, 1-10) of any soot “with solid-liquid separation” are the same as the experimental examples (1-1 of “without solid-liquid separation”). , 1-5 and 1-9), none of the evaluation scores of fragrance, taste and synthesis improved by 0.1 points or more.
In atmospheric distillation, the experiment example (1-4, 1-8) of “normal solid-liquid separation” compared to the experiment example (1-3, 1-7) of “no solid-liquid separation” It improved 0.1 point or more about all evaluation scores of incense, taste, and synthesis. Compared to the experiment example (1-11) of “no solid-liquid separation” in the experiment example (1-12) of Zengome “with solid-liquid separation”, the evaluation score of the incense and the total was improved by 0.1 points Without evaluation, the evaluation score of taste deteriorated by 0.14 points.
図5の左の表から、各パネルとも、実験例1−4は実験例1−3に比べ、香、味、総合の全てにおいて同等または改善した評価点数が付けられた。また、実験例1−4では、甘味、や味濃い、後味あり、甘焦げ臭、シャープな焦げ臭といったコメントが付けられた。実験例1−3では、くぐもった香り、イオウ臭、焦げ、苦味といったオフフレーバーに関する評価コメントが付けられた。
図5の右の表から、パネルCとIを除き、実験例1−8は実験例1−7に比べ、香、味、総合の全てにおいて同等または改善した評価点数が付けられた。また、実験例1−6では、香ばしい、甘味、バランス良、まろやか、やや稲わら臭といった評価コメントが、実験例1−5では、稲わら臭、ガス臭、焦げ臭、雑味、苦み、えぐみ、渋味、旨みといった評価コメントが付けられた。
以上より、固液分離による大麦焼酎の評価点数は、普通醪(A、B)で常圧蒸留した場合に、醪固形部が除去された後の醪液部が高温蒸留された香味の特徴が前面に押しだされていると理解される。すなわち、減圧とは対照的に、高温蒸留で見られる醪固形部だと比較的多く出る焦げ臭や渋みといった不快な味、香りが減少あるいは除かれ、かつ、高沸点で多くの微量成分が蒸留され香りが強く、味わい深い芳醇なタイプの蒸留酒(大麦焼酎)となり、多くの高沸点微量成分により蒸留酒の香味が全体的に増強されたことが官能試験で香味増強効果が高いと評価されたものと理解される。
また、普通醪(A、B)、全麹醪のいずれにおいても、減圧蒸留した場合、固液分離による大麦焼酎の評価点数は、常圧蒸留に比べての改善が小さいことを示していると理解される。大気圧(1気圧)より低くして蒸留するため沸点が下がり、低沸点の成分のみが蒸留し、高沸点の高級アルコールなどが少なくなることで軽くてきれいな原酒が得られるという特徴が前面に押しだされるか、醪固形部に含まれる果実を思わせる香りを低い温度で蒸留酒に運ばせるという特徴がバランスよく混ぜあわさるかの相違であり、官能的には特徴的な蒸留酒を評価していることになり、数値で表す官能試験では大きな差が出なかったものと理解される。
From the table on the left of FIG. 5, in each panel, Evaluation Example 1-4 was given the same or improved evaluation score in all of the aroma, taste, and synthesis as compared to Experiment Example 1-3. Further, in Experimental Example 1-4, comments such as sweetness, strong taste, aftertaste, sweet burnt smell, and sharp burnt smell were added. In Experimental Example 1-3, evaluation comments regarding off-flavors such as a muddy scent, a sulfurous odor, a scorch, and a bitter taste were attached.
From the table on the right side of FIG. 5, except for panels C and I, Experimental Example 1-8 was given the same or improved evaluation scores in all of flavor, taste, and synthesis compared to Experimental Example 1-7. In Experimental Example 1-6, evaluation comments such as fragrant, sweet, well-balanced, mellow, and a little rice straw odor are given. In Experimental Example 1-5, rice straw odor, gas odor, burnt odor, miscellaneous taste, bitterness, bitterness, and so on. Evaluation comments such as Mi, astringency, and umami were added.
From the above, the evaluation score of barley shochu by solid-liquid separation is characterized by the flavor that the liquid portion after the solid portion was removed was hot-distilled when the normal portion was distilled with normal straw (A, B). It is understood that it is pushed out to the front. In other words, in contrast to reduced pressure, unpleasant tastes and aromas such as burnt smell and astringency that are relatively high in high temperature distillation are reduced or eliminated, and many trace components are distilled at a high boiling point. The fragrance was strong and tasteful and rich and rich type of distilled liquor (barley shochu), and the flavor enhancement of distilled spirits was enhanced overall by a number of high-boiling trace components. Understood.
In addition, when distilled under reduced pressure in both normal rice cake (A, B) and whole rice cake, the evaluation score of barley shochu by solid-liquid separation shows that the improvement compared to atmospheric distillation is small. Understood. Since distillation is performed at a pressure lower than atmospheric pressure (1 atm), the boiling point is lowered, only low-boiling components are distilled, and high-boiling alcohols are reduced, resulting in light and clean raw sake. It is the difference between the fact that the fragrance reminiscent of the fruit contained in the solid portion of the strawberry is transported to the distilled liquor at a low temperature, and the difference is whether it mixes well in a balanced manner. Therefore, it is understood that there was no big difference in the sensory test expressed by numerical values.
<実験例2>
実験例2では、固形分量を調整した醪から得られた大麦焼酎の酒質を検証した。
前述の一次仕込みおよび二次仕込みを経て、異なる製造場で製造された2種類の大麦焼酎醪(普通醪B、全麹醪)を原料として、図2に記載の製造装置を用いて8種類の大麦焼酎を製造し、評価した。
<Experimental example 2>
In Experimental Example 2, the quality of the barley shochu obtained from the koji with the solid content adjusted was verified.
Two kinds of barley shochu (ordinary rice cake B, whole rice cake) produced at different production sites through the above-mentioned primary preparation and secondary preparation are used as raw materials, using the production apparatus shown in FIG. Barley shochu was produced and evaluated.
以下、固形分量とは、固液分離した醪液部中の固形分を0%、固液分離しなかった醪中の固形分を100%とした固形分の比率で定義する。 Hereinafter, the solid content is defined as a solid content ratio in which the solid content in the liquid-liquid separated portion is 0% and the solid content in the non-solid-liquid separated portion is 100%.
普通醪Bを物理的固液分離装置11に投入して遠心分離(8000rpm×10min、室温)を行い、醪液部と醪固形部を作製した。
得られた普通醪Bの醪液部と醪固形部を混合し、醪の固形分量を50%に調整した。また、普通醪B(固液分離せず)に同量の普通醪Bから固液分離して得られた醪固形部を追加投入し、醪の固形分量を200%に調整した。
普通醪Bの固形分量を0%(醪液部)、50%、100%(固液分離せず)、200%に調整した醪を用いて、前述の常圧蒸留工程および熟成工程を経て4種類の大麦焼酎を得た(実験例2−1、2−2、2−3、2−4)。
Ordinary soot B was put into the physical solid-liquid separator 11 and centrifuged (8000 rpm × 10 min, room temperature) to prepare a soot part and a soot solid part.
The liquid part and the solid part of the obtained normal soot B were mixed to adjust the solid content of the soot to 50%. Further, the solid portion obtained by solid-liquid separation from the same amount of ordinary soot B was added to ordinary soot B (without solid-liquid separation), and the solid content of the soot was adjusted to 200%.
Using the koji adjusted to a solid content of ordinary koji B of 0% (yield part), 50%, 100% (no solid-liquid separation) and 200%, the above-mentioned normal pressure distillation process and aging process passed through 4 Various types of barley shochu were obtained (Experimental Examples 2-1, 2-2, 2-3, 2-4).
全麹醪を物理的固液分離装置11に投入して遠心分離(8000rpm×10min、室温)を行い、醪液部と醪固形部を作製した。
得られた全麹醪の醪液部と醪固形部を混合し、醪の固形分量を50%に調整した。また、全麹醪(固液分離せず)に同量の全麹醪から固液分離して得られた醪固形部を追加投入し、醪の固形分量を200%に調整した。
全麹醪の固形分量を0%(醪液部)、50%、100%(固液分離せず)、200%に調整した醪を用いて、前述の減圧蒸留工程および熟成工程を経て4種類の大麦焼酎を得た(実験例2−5、2−6、2−7、2−8)。
The whole liquid was put into the physical solid-liquid separator 11 and centrifuged (8000 rpm × 10 min, room temperature) to prepare a liquid part and a solid part.
The whole liquid soot portion and the soot solid portion were mixed to adjust the solid content of the soot to 50%. Moreover, the solid part of the soot obtained by solid-liquid separation from the same amount of all the soot was added to the whole soot (without solid-liquid separation), and the solid content of the soot was adjusted to 200%.
Using the cocoons whose solid content was adjusted to 0% (liquid portion), 50%, 100% (no solid-liquid separation) and 200%, 4 types were obtained through the aforementioned vacuum distillation step and aging step. Barley shochu was obtained (Experimental Examples 2-5, 2-6, 2-7, 2-8).
なお、実験例2−1は実験例1−8と、実験例2−3は実験例1−7と、実験例2−5は実験例1−10と、実験例2−7は実験例1−9と、それぞれ同一の製造方法で製造した大麦焼酎である。 Experimental Example 2-1 is Experimental Example 1-8, Experimental Example 2-3 is Experimental Example 1-7, Experimental Example 2-5 is Experimental Example 1-10, and Experimental Example 2-7 is Experimental Example 1 -9 and barley shochu produced by the same production method.
実験例2−1〜2−8では、図2の蒸留酒製造装置10を用いて、それぞれ単独で大麦焼酎を製造したが、常圧蒸留および減圧蒸留による2つの蒸留酒を同時に得ることも可能である。
例えば、蒸留酒製造装置10を用いて、実験例2−1と実験例2−8を同時に行うことにより、常圧蒸留工程を経た蒸留酒と減圧蒸留工程を経た蒸留酒とを二系列で製造することが可能である。
In Experimental Examples 2-1 to 2-8, barley shochu was produced independently using the distilled liquor production apparatus 10 of FIG. 2, but it is also possible to obtain two distilled liquors by atmospheric distillation and vacuum distillation at the same time. It is.
For example, by using Experiments 2-1 and Experiments 2-8 at the same time using the distilled liquor production apparatus 10, two types of distilled liquors that have undergone an atmospheric distillation process and distilled liquors that have undergone a vacuum distillation process are produced. Is possible.
[成分分析]
図6、7に、実験例2に係る大麦焼酎の成分分析と吸光度の結果を示す。図6は低沸点香気成分(1、2)、図7はイオウ化合物成分、フェノール化合物成分、ダイアセチル成分を示す。イオウ化合物成分とダイアセチル成分は、オフフレーバー成分である。
[Component analysis]
6 and 7 show the results of component analysis and absorbance of barley shochu according to Experimental Example 2. FIG. FIG. 6 shows a low-boiling aromatic component (1, 2), and FIG. 7 shows a sulfur compound component, a phenol compound component, and a diacetyl component. The sulfur compound component and the diacetyl component are off-flavor components.
[評価]
図6に示すように、実験例2−1〜2−8は、固形分量が多いほど、酢酸イソアミル、カプロン酸エチル、カプリル酸エチル、カプリン酸エチルが多い傾向にあった。
実験例2−1〜2−7は、固形分量が多いほど、酢酸β―フェネチルが多い傾向にあった。しかし、実験例2−8は実験例2−7に比べ、固形分量が多いが、同成分は少ない傾向にあった。
実験例2−1〜2−8は、β―フェネチルアルコールは固形分量に依存しなかった。
図7に示すように、実験例2−1〜2−3は、固形分量が多いほど、ガス臭の原因成分である硫化水素が多い関係にあった。しかし、実験例2−4は、実験例2−1〜2−3の傾向から外れ、同成分は少なかった。
実験例2−5〜2−8は、固形分量が多いほど、硫化水素が少ない傾向にあった。
実験例2−1〜2−4は、固形分量が多いほど、甘臭,煙臭の原因成分であるフルフラールは少ない傾向にあった。
実験例2−5〜2−8は、フルフラールは固形分量に依存しなかった。
実験例2−1〜2−5、2−7、2−8は、固形分量が多いほど、ダイアセチルは多い傾向にあった。しかし、実験例2−6は、実験例2−5、2−7、2−8の傾向から外れ、同成分は多かった。
[Evaluation]
As shown in FIG. 6, Experimental Examples 2-1 to 2-8 tended to have more isoamyl acetate, ethyl caproate, ethyl caprylate, and ethyl caprate as the solid content increased.
In Experimental Examples 2-1 to 2-7, the larger the solid content, the more β-phenethyl acetate tended to be. However, although Experimental Example 2-8 had a larger solid content than Experimental Example 2-7, the same component tended to be less.
In Experimental Examples 2-1 to 2-8, β-phenethyl alcohol did not depend on the solid content.
As shown in FIG. 7, Experimental Examples 2-1 to 2-3 have a relationship in which the amount of hydrogen sulfide that is a causative component of the gas odor increases as the solid content increases. However, Experimental Example 2-4 deviated from the tendency of Experimental Examples 2-1 to 2-3, and the amount of the same component was small.
Experimental Examples 2-5 to 2-8 tended to have less hydrogen sulfide as the solid content increased.
Experimental Examples 2-1 to 2-4 tended to have less furfural as a causative component of sweet odor and smoke odor as the solid content increased.
In Experimental Examples 2-5 to 2-8, furfural did not depend on the solid content.
In Experimental Examples 2-1 to 2-5, 2-7, and 2-8, the amount of diacetyl tended to increase as the solid content increased. However, Experimental Example 2-6 deviated from the tendency of Experimental Examples 2-5, 2-7, and 2-8, and there were many same components.
以上、図6、7の成分分析で確認された事項をまとめると下記のとおりである。
(1)常圧蒸留、減圧蒸留のいずれにおいても、醪の固形分量が多いほど、得られる大麦焼酎の香気成分の一部およびダイアセチルが多い(図6、7)。
(2)常圧蒸留では、醪の固形分が少ないほど、得られる大麦焼酎の硫化水素は少ないが、フルフラールは多い(図7)。
(3)減圧蒸留では、醪の固形分が多いほど、得られる大麦焼酎の硫化水素は少ないが、醪の固形分量には、フルフラールは実質依存しない(図7)。
実施例1でも述べたように、個性的でクセのある酒質は香りが強く、味わい深い芳醇なタイプの焼酎と評価されるかも知れないし、個性的でクセは多すぎるとくどい味となり、雑味に繋がるかもしれないし、焦げ臭さの成分も全体の香味成分との相性で香ばしい香りに変わるかもしれない。含まれる全体の香味成分それぞれの相性で何が抑えられて、何が前面に出でくるか、官能検査をしなければ主役に据えられた香り、味質などの特色は分からない。
The items confirmed in the component analysis of FIGS. 6 and 7 are summarized as follows.
(1) In both atmospheric distillation and vacuum distillation, the larger the solid content of koji, the more aroma components and diacetyl in the barley shochu obtained (FIGS. 6 and 7).
(2) In atmospheric distillation, the smaller the solid content of koji, the less hydrogen sulfide is obtained in the barley shochu obtained, but there is more furfural (Fig. 7).
(3) In vacuum distillation, the more the solid content of the koji, the less hydrogen sulfide in the barley shochu obtained, but the furfural does not substantially depend on the solid content of the koji (FIG. 7).
As described in Example 1, unique and peculiar liquor may have a strong aroma and taste as a rich and rich type of shochu, and if it is unique and too peculiar, it becomes a bitter taste and a bitter taste. This may lead to a fragrant fragrance that is compatible with the whole flavor component. Unless the sensory test is performed, what is suppressed by the compatibility of each of the whole flavor components contained, what comes out to the front, and the characteristics such as the aroma and taste quality that have been set as the leading role are not known.
[官能評価]
次に、常圧蒸留工程を経て製造した実験例2−1〜2−4に係る大麦焼酎を官能評価し、比較した。また、減圧蒸留工程を経て製造した実験例2−5〜2−8に係る大麦焼酎を官能評価し、比較した。
図8に8名のパネル(A〜H)による官能評価結果を示す。評価方法は、実験例1の官能評価と同様である。
[sensory evaluation]
Next, the barley shochu according to Experimental Examples 2-1 to 2-4 manufactured through the atmospheric distillation process was subjected to sensory evaluation and compared. Moreover, the barley shochu which concerns on Experimental Example 2-5 to 2-8 manufactured through the vacuum distillation process was sensory-evaluated and compared.
FIG. 8 shows the sensory evaluation results by eight panels (A to H). The evaluation method is the same as the sensory evaluation of Experimental Example 1.
[評価]
図8の左の表の常圧蒸留においては、固形分量が100%より小さい実験例2−1、2−2は、固形分量が100%の実験例2−3に比べ、香、味、総合の全てにおいて評価点数が良好であった。また、実験例2−2では、ガス臭、苦味といった評価コメントが付けられたが、実験例2−1では、上記のような評価コメントは付けられず、すっきり、きれいといった評価コメントが付けられた。
固形分量が100%より大きい実験例2−4は、実験例2−1、2−2に比べ、香、味、総合の全てにおいて評価点数は悪かった。
図8の右の表の減圧蒸留においては、固形分量が100%より大きい実験例2−8は、香の評価点数が減圧蒸留の中で抜きんでて良好であったが、味と総合の評価点数は全体と同等であった。また、実験例2−8では、実験例2−7に比べ、甘味、まろやかといった評価コメントが増えたが、渋味、雑味といった評価コメントも付けられた。
固形分量が100%より小さい実験例2−5、2−6は、実験例2−8に比べ、実験例2−6の香を除き、評価点数は悪かった。
以上、本実験例の本実験例との比較から、官能評価で確認された事項をまとめると下記のとおりである。
(1)常圧蒸留では、醪の固形分量が少なくなることで、得られる大麦焼酎は、香、味、総合の全てにおいて評価点数が改善し、すっきり、きれいといった評価コメントが付けられた。
(2)減圧蒸留では、醪の固形分量が多くなることで、得られる大麦焼酎は、香の評価点数が改善し、甘味、まろやかといった評価コメントが増えた。
[Evaluation]
In the atmospheric distillation of the left table of FIG. 8, Experimental Example 2-1 and 2-2 whose solid content amount is smaller than 100% are compared with Experimental Example 2-3 where the solid content amount is 100%. All of the evaluation scores were good. In Experimental Example 2-2, evaluation comments such as gas odor and bitterness were attached, but in Experimental Example 2-1, the above evaluation comments were not attached, and evaluation comments such as clean and clean were attached. .
Experimental example 2-4 with a solid content greater than 100% had poor evaluation scores in all of the aroma, taste, and synthesis compared to experimental examples 2-1 and 2-2.
In vacuum distillation in the table on the right side of FIG. 8, Experimental Example 2-8 with a solid content greater than 100% was good because the evaluation score of the fragrance was better than that in vacuum distillation, but the taste and overall evaluation score Was equivalent to the whole. Further, in Experimental Example 2-8, evaluation comments such as sweetness and mellowness increased compared to Experimental Example 2-7, but evaluation comments such as astringency and miscellaneous taste were also attached.
In Experimental Examples 2-5 and 2-6 in which the solid content is less than 100%, the evaluation score was poor compared to Experimental Example 2-8 except for the scent of Experimental Example 2-6.
As described above, the items confirmed by the sensory evaluation based on the comparison between the present experimental example and the present experimental example are summarized as follows.
(1) In the atmospheric distillation, the barley shochu obtained by reducing the amount of solid content of the koji improved the evaluation score in all of incense, taste, and synthesis, and evaluation comments such as clean and clean were attached.
(2) In the vacuum distillation, the barley shochu obtained by increasing the solid content of koji improved the evaluation score of incense and increased the evaluation comments such as sweetness and mellowness.
[考察]
実験例2における成分分析と官能評価の結果を考察する。
醪の固形分量と得られる大麦焼酎の低沸点香気成分(図6)およびオフフレーバー成分(図7)は、基本的に比例関係にある。常圧蒸留では、固形分量が少なくすると、低沸点香気成分が少なくなり(図6)、オフフレーバー成分のイオウ化合物成分も少なくなり(図7)、甘臭,煙臭の原因成分であるフルフラールは多くなる(図7)。オフフレーバー成分である硫化水素やダイアセチルが少なくなると、それらの低沸点香気成分へのマスキング効果も弱まり低沸点香気成分が前面に押し出され、低沸点香気成分が主役に据えられる。これらの数値は常圧蒸留時に固形分量を少なくすると酒質は良くなるとの官能評価の評価コメントを裏付けるものである。
一方、減圧蒸留では、固形分量を多くすると、低沸点香気成分が多くなる(図6)。また、フルフラールは低い蒸留温度により生成され難く、また、硫化水素も低い含有量である(図7)。固形分量を多くすると、ダイアセチルは増加するが、低い含量における増加である(表10)。これはダイアセチルの低沸点香気成分へのマスキング効果が増加しても、硫化水素のマスキング効果の減少がそれに勝り、さらに低沸点香気成分が多くなることにより、減圧蒸留時に固形分量を多くすると酒質は良くなるとの官能評価の評価コメントを裏付けるものである。
[Discussion]
The results of component analysis and sensory evaluation in Experimental Example 2 will be considered.
The solid content of koji and the low boiling point aroma component (Fig. 6) and off-flavor component (Fig. 7) of the barley shochu obtained are basically in a proportional relationship. In atmospheric distillation, if the amount of solids is reduced, the low-boiling aromatic components are reduced (Fig. 6), the sulfur component of the off-flavor components is also reduced (Fig. 7), and the furfural which is the causative component of sweet odor and smoke odor is Increased (Figure 7). When hydrogen sulfide and diacetyl, which are off-flavor components, are reduced, the masking effect on these low-boiling aromatic components is weakened, and the low-boiling aromatic components are pushed out to the front, so that the low-boiling aromatic components are placed in the main role. These values support the evaluation comments of sensory evaluation that the quality of liquor improves when the solid content is reduced during atmospheric distillation.
On the other hand, in vacuum distillation, if the amount of solid content is increased, low boiling point aromatic components increase (FIG. 6). Further, furfural is hardly produced at a low distillation temperature, and hydrogen sulfide has a low content (FIG. 7). Increasing the solids content increases diacetyl, but at a lower content (Table 10). This is because even if the masking effect of diacetyl on the low boiling point aromatic component increases, the reduction of the masking effect of hydrogen sulfide is better than that, and the amount of low boiling point aromatic component increases. It supports the evaluation comments of sensory evaluation that the quality will improve.
<実験例3>
実験例3では、固液分離により醪液部と醪固形部を得た後、醪固形部を別の種類の固液分離していない醪に追加投入して混合醪を調整し、醪液部および混合醪から得られた大麦焼酎の酒質を検証した。
実験例2と異なる点は、混合醪を異なる2種類の醪および醪固形部の組み合わせ(普通醪Aと普通醪Bの醪固形部、普通醪Aと全麹醪の醪固形部)で製造した点である(実験例3−2、3−3)。
<Experimental example 3>
In Experimental Example 3, after obtaining a liquid part and a solid part by solid-liquid separation, the solid part is additionally added to another kind of solid liquid that has not been subjected to solid-liquid separation, and the mixed liquid is adjusted. And the quality of barley shochu liquor obtained from mixed koji was verified.
The difference from Experimental Example 2 was that the mixed koji was produced by combining two different types of koji and koji solid parts (ordinary koji A and koji solid parts, koji A and whole koji solid parts). (Experimental example 3-2, 3-3).
前述の一次仕込みおよび二次仕込みを経て、異なる製造場で製造された3種類の大麦焼酎醪(普通醪A、普通醪B、全麹醪)を原料として、図2に記載の製造装置を用いて7種類の大麦焼酎を製造し、評価した。 Using the barley shochu (ordinary rice cake A, ordinary rice cake B, whole rice cake) produced in different production sites through the above-mentioned primary preparation and secondary preparation, the production apparatus shown in FIG. 2 is used. Seven kinds of barley shochu were produced and evaluated.
普通醪A(固液分離せず)を用いて、前述の減圧蒸留工程および熟成工程を経て大麦焼酎を得た(実験例3−1)。
普通醪Bを物理的固液分離装置11に投入して遠心分離(8000rpm×10min、室温)を行い、醪液部と醪固形部を作製した。普通醪Aに得られた普通醪Bの醪固形部を追加投入して、醪の固形分量を200%に調整した混合醪を作製した。得られた混合醪を用いて、前述の減圧蒸留工程および熟成工程を経て大麦焼酎を得た(実験例3−2)。
全麹醪を物理的固液分離装置11に投入して遠心分離(8000rpm×10min、室温)を行い、醪液部と醪固形部を作製した。普通醪Aに得られた全麹醪の醪固形部を追加投入して、醪の固形分量を190%に調整した混合醪を作製した。得られた混合醪を用いて、前述の減圧蒸留工程および熟成工程を経て大麦焼酎を得た(実験例3−3)。
普通醪B(固液分離せず)、全麹醪(固液分離せず)を用いて、前述の常圧蒸留工程および熟成工程を経て大麦焼酎を得た(実験例3−4、3−6)。
実験例3−2で得られた普通醪Bの醪液部を用いて、前述の常圧蒸留工程および熟成工程を経て大麦焼酎を得た(実験例3−5)。
実験例3−3で得られた全麹醪の醪液部を用いて、前述の常圧蒸留工程および熟成工程を経て大麦焼酎を得た(実験例3−7)。
Barley shochu was obtained by using ordinary rice cake A (without solid-liquid separation) through the aforementioned vacuum distillation step and aging step (Experimental Example 3-1).
Ordinary soot B was put into the physical solid-liquid separator 11 and centrifuged (8000 rpm × 10 min, room temperature) to prepare a soot part and a soot solid part. A mixed cocoon in which the solid content of ordinary cocoon B obtained in ordinary cocoon A was additionally added to adjust the solid content of the cocoon to 200% was prepared. Using the resulting mixed koji, barley shochu was obtained through the aforementioned vacuum distillation step and aging step (Experimental Example 3-2).
The whole liquid was put into the physical solid-liquid separator 11 and centrifuged (8000 rpm × 10 min, room temperature) to prepare a liquid part and a solid part. An additional cocoon solid part of the whole cocoon obtained in the ordinary cocoon A was added to prepare a mixed cocoon in which the solid content of the cocoon was adjusted to 190%. Using the obtained mixed koji, barley shochu was obtained through the aforementioned vacuum distillation step and aging step (Experimental Example 3-3).
Barley shochu was obtained through ordinary atmospheric distillation process and aging process using ordinary rice cake B (no solid-liquid separation) and whole rice cake (no solid-liquid separation) (Experimental Examples 3-4, 3- 6).
Barley shochu was obtained through the atmospheric distillation process and the aging process described above (Experimental Example 3-5) using the liquid portion of the ordinary straw B obtained in Experimental Example 3-2.
Barley shochu was obtained through the atmospheric distillation step and the aging step described above using the whole-boiled liquid portion obtained in Experimental Example 3-3 (Experimental Example 3-7).
なお、実験例3−1は実験例1−1と、実験例3−4は実験例1−7および2−3と、実験例3−5は実験例1−8および2−1と、実験例3−6は実験例1−11と、実験例3−7は実験例1−12と、それぞれ同一の製造方法で製造した大麦焼酎である。 Experimental example 3-1 is experimental example 1-1, experimental example 3-4 is experimental examples 1-7 and 2-3, experimental example 3-5 is experimental examples 1-8 and 2-1, and Example 3-6 is a barley shochu manufactured by the same manufacturing method as Experimental Example 1-11 and Experimental Example 3-7 by Experimental Example 1-12.
実験例3−5において、物理的固液分離装置11により得られた普通醪Bの醪液部の濁度は、10倍希釈時0.311であった。また、固液分離機11により得られた普通醪Bの醪固形部の質量は、普通醪B400mlあたり57.5g、すなわち、普通醪Bから分離された醪固形部の質量が、固液分離前の醪の体積あたり0.144g/mlであった。 In Experimental Example 3-5, the turbidity of the normal liquid B obtained by the physical solid-liquid separator 11 was 0.311 when diluted 10-fold. In addition, the mass of the solid portion of the ordinary straw B obtained by the solid-liquid separator 11 is 57.5 g per 400 ml of the normal straw B, that is, the mass of the solid portion separated from the normal straw B is the same as before the solid-liquid separation. It was 0.144 g / ml per volume of cocoon.
実験例3−1〜3−7では、図2の蒸留酒製造装置10を用いて、それぞれ単独で大麦焼酎を製造したが、常圧蒸留および減圧蒸留による2つの蒸留酒を同時に得ることも可能である。 In Experimental Examples 3-1 to 3-7, barley shochu was independently produced using the distilled liquor production apparatus 10 of FIG. 2, but it is also possible to obtain two distilled liquors by atmospheric distillation and vacuum distillation at the same time. It is.
例えば、実験例3−5で用いた普通醪Bを実験例3−2の普通醪Aの一部に置き換え(実験例3−5’とする)、蒸留酒製造装置10を用いて、実験例3−2と実験例3−5’を同時に行うことにより、同一の容器中の蒸留前醪を分割して常圧蒸留用醪と減圧蒸留用醪に振り分け、該常圧蒸留用醪は物理的固液分離により醪液部と醪固形部に分離し、その後、得られた醪液部は常圧蒸留し、該減圧蒸留用醪は、前記分離された醪固形部を追加投入した後、減圧蒸留し、それぞれ酒質の異なる複数の蒸留酒を得ることが可能である。
また、例えば、蒸留酒製造装置10を用いて、実験例3−2と実験例3−5を同時に行うことにより、異なる容器中の蒸留前醪を常圧蒸留用醪と減圧蒸留用醪にそれぞれ振り分け、該常圧蒸留用醪は物理的固液分離により醪液部と醪固形部に分離し、その後、得られた醪液部は常圧蒸留し、該減圧蒸留用醪は、前記分離された醪固形部を追加投入した後、減圧蒸留し、それぞれ酒質の異なる複数の蒸留酒を得ることが可能である。
For example, the ordinary coffee B used in Experimental Example 3-5 is replaced with a part of the normal coffee A of Experimental Example 3-2 (referred to as Experimental Example 3-5 ′), and the distilled liquor manufacturing apparatus 10 is used as an experimental example. By performing 3-2 and Experimental Example 3-5 ′ at the same time, the pre-distilling soot in the same vessel is divided and distributed to the atmospheric distillation trough and the vacuum distillation trough. Separation into a liquid-liquid part and a liquid-solid part by solid-liquid separation, and then the liquid-liquid part obtained was subjected to atmospheric distillation. It is possible to obtain a plurality of distilled liquors having different liquor quality by distillation.
Moreover, for example, by using the distilled liquor manufacturing apparatus 10 and performing Experiment Example 3-2 and Experiment Example 3-5 at the same time, the pre-distillation lees in different containers are respectively used as the atmospheric distiller and the vacuum distiller. Sorting, the atmospheric distillation basket is separated into a liquid part and a solid part by physical solid-liquid separation, and then the obtained liquid part is subjected to atmospheric distillation, and the vacuum distillation tank is separated from the above. It is possible to obtain a plurality of distilled liquors having different liquor quality by adding reduced solids after adding additional solid portions.
[官能評価]
実験例3に係る大麦焼酎の官能評価を行った。図9に8名のパネル(A〜I)による官能評価結果の概要を示す。また、図10に実験例(3−4、3−5、3−1、3−2)に係る大麦焼酎の官能評価結果のパネル別の詳細を示す。
図9において、実験例3−1〜3−7の醪の種類、減圧/常圧蒸留、醪の処理の条件は、図中の「醪」、「蒸留」、「醪の処理」の欄に示す。「醪の処理」の欄の表記について、「ブランク」とは、物理的固液分離装置11に投入しなかった醪を示し、「固形部追加投入」とは、醪固形部を追加投入した混合醪を示し、「固形分除去」とは、物理的固液分離装置11に投入した醪(醪液部)を示す。
官能評価の方法は、実験例1および2の官能評価と同様である。
[sensory evaluation]
Sensory evaluation of the barley shochu according to Experimental Example 3 was performed. FIG. 9 shows an outline of the sensory evaluation results by the eight panelists (A to I). Moreover, the detail according to panel of the sensory evaluation result of the barley shochu which concerns on an experiment example (3-4, 3-5, 3-1, 3-2) in FIG. 10 is shown.
In FIG. 9, the conditions of the soot type, reduced pressure / atmospheric distillation, and soot treatment in Experimental Examples 3-1 to 3-7 are shown in the columns of “soot”, “distillation”, and “soot treatment” in the figure. Show. Regarding the notation in the column “Processing of soot”, “blank” indicates soot that has not been put into the physical solid-liquid separator 11, and “additional input of solid part” means mixing in which the solid part has been added additionally “Solid content removal” refers to soot (liquid portion) charged into the physical solid-liquid separator 11.
The sensory evaluation method is the same as the sensory evaluation of Experimental Examples 1 and 2.
[評価]
図9より、常圧蒸留の場合、実験例3−5が、香、味、総合の全てにおいて評価点数が最も良好であった。減圧蒸留の場合、実験例3−2が、香、味、総合の全てにおいて評価点数が最も良好であった。
図10の左の表より、実験例3−5は、実験例3−4に比べ、香、味、総合の全てにおいて評価点数は改善した。また、実験例3−4では、穀物臭、油臭、稲わら臭といったオフフレーバーに関する評価コメントが付けられたが、実験例3−5では、これらの評価コメントは付けられず、甘み、すっきりといった評価のコメントが付けられた。
図10の右の表より、実験例3−1に比べ実験例3−2は、香の評価点数は同等、味、総合において評価点数は改善した。また実験例3−2では、渋み、苦味といった評価コメントが付けられたものの、甘味、まろやかといった評価コメントも付けられた。
以上より、普通醪Bを物理的固液分離装置11にかけ、醪液部と醪固形部に分離し、普通醪Bの醪液部を常圧蒸留し、普通醪Aと普通醪Bの醪固形部との混合醪を減圧蒸留することで、常圧蒸留工程を経ながら、オフフレーバーが少ない蒸留酒を製造することができ、減圧蒸留工程を経ながら、芳醇な酒質の蒸留酒を製造することができるとの評価を得た。
[Evaluation]
From FIG. 9, in the case of atmospheric distillation, Experimental Example 3-5 had the best evaluation score in all of aroma, taste, and synthesis. In the case of vacuum distillation, Experimental Example 3-2 had the best evaluation score in all of fragrance, taste, and synthesis.
From the table on the left of FIG. 10, Experimental Example 3-5 improved the evaluation score in all of the aroma, taste, and synthesis compared to Experimental Example 3-4. Moreover, in Experimental Example 3-4, evaluation comments regarding off-flavors such as grain odor, oily odor, and rice straw odor were added, but in Experimental Example 3-5, these evaluation comments were not added, and sweetness, refreshing, etc. An evaluation comment was added.
From the table on the right side of FIG. 10, in comparison with Experimental Example 3-1, in Experimental Example 3-2, the evaluation score of incense was the same, and the evaluation score improved in taste and synthesis. In Experimental Example 3-2, although evaluation comments such as astringency and bitterness were attached, evaluation comments such as sweetness and mellowness were also attached.
As described above, the ordinary soot B is applied to the physical solid-liquid separator 11 and separated into the soot and solid parts, and the soot part of the ordinary soot B is subjected to atmospheric distillation, and the soot solids of the ordinary soot A and ordinary soot B are solidified. By distilling the mixed cake with the part under reduced pressure, it is possible to produce a distilled liquor with less off-flavor while passing through the atmospheric distillation process, and producing a distilled liquor with a rich liquor quality through the reduced pressure distillation process. The evaluation that it was possible was obtained.
<実験例4>
実験例4では、醪液部の濁度に関する再試験をした。
醪を各条件で遠心分離したときに得られる醪液部の濁度と酵母生菌数を測定した。結果を表1の各遠心分離条件で得られる醪液部の濁度(醪液部分析値)に示す。備考欄に過去の予備試験で得られた蒸留後の香味改善効果の有無を記載している。
遠心分離条件2(3000rpm、10分)で得られた醪液部の10倍希釈時の濁度は0.683であったが、過去の試験で、この条件では香味改善効果はないことが確認されていた。したがって、今回の結果より、常圧蒸留時に原酒の香味改善効果が得られるのは醪液部の10倍希釈時の濁度が約0.5以下(酵母生菌数が約2×104cells/ml以下)のときであると考えられる。
<Experimental example 4>
In Experimental Example 4, a retest on the turbidity of the liquid suspension was performed.
The turbidity and viable yeast count of the liquid suspension obtained when the koji was centrifuged under each condition were measured. The results are shown in the turbidity (liquid analysis value) of the filtrate obtained under each centrifugation condition in Table 1. In the remarks column, the presence or absence of the flavor improving effect after distillation obtained in the past preliminary test is described.
The turbidity at 10-fold dilution of the liquid suspension obtained under centrifugation condition 2 (3000 rpm, 10 minutes) was 0.683, but past tests confirmed that there was no flavor improvement effect under these conditions It had been. Therefore, from this result, the effect of improving the flavor of the original liquor during atmospheric distillation is obtained when the turbidity at 10-fold dilution of the liquid portion is about 0.5 or less (the number of viable yeast is about 2 × 10 4 cells) / ml or less).
本発明によれば、常圧蒸留工程を経ながら、オフフレーバーが少ない蒸留酒を製造することができる。また、減圧蒸留工程を経ながら、芳醇な酒質の蒸留酒を製造することができる。それぞれの蒸留酒はそのまま利用ができるとともに、ブレンドすることにより新規な香味を有する蒸留酒として利用することもできる。こうして需要者の嗜好に合致した変化に富んだ蒸留酒を提供することが可能になることにより、需要者の嗜好を満足するとともに、需要の拡大を図ることができる。 ADVANTAGE OF THE INVENTION According to this invention, distilled liquor with few off flavors can be manufactured through an atmospheric distillation process. Moreover, a rich sake quality distilled liquor can be produced through a vacuum distillation step. Each distilled liquor can be used as it is, and can also be used as a distilled liquor having a novel flavor by blending. Thus, it becomes possible to provide distilled liquor rich in changes that match the consumer's preference, thereby satisfying the consumer's preference and increasing demand.
1 常圧蒸留用醪
2 減圧蒸留用醪
3 醪液部
4 醪固形部
5 混合醪
6 第一蒸留酒
7 第二蒸留酒
8 排気
10 蒸留酒製造装置
11 物理的固液分離装置
12 常圧蒸留部
13 減圧蒸留部
14 第一蒸留塔
15 第二蒸留塔
16 第一凝縮器
17 第二凝縮器
18 第一回収器
19 第二回収器
20 真空ポンプ
DESCRIPTION OF SYMBOLS 1 For atmospheric distillation 2 For vacuum distillation 3 For liquid 4 For solid 5 For mixing 6 First distilled 7 Second distilled 8 Exhaust 10 Distilled liquor production equipment 11 Physical solid-liquid separator 12 Atmospheric distillation Unit 13 vacuum distillation unit 14 first distillation column 15 second distillation column 16 first condenser 17 second condenser 18 first recovery unit 19 second recovery unit 20 vacuum pump
Claims (13)
常圧蒸留用醪を醪液部と醪固形部に分離するための物理的固液分離装置と、
第一および第二の蒸留塔と、
第一の蒸留塔に連通する第一の凝縮器および第一の回収容器と、
第二の蒸留塔に連通する第二の凝縮器、真空ポンプおよび第二の回収容器とを有し、
前記第一の蒸留塔が、前記固液分離装置により固液分離された醪液部を常圧蒸留し、
前記第二の蒸留塔が、減圧蒸留用醪に前記固液分離装置により固液分離された醪固形部を追加投入して製造されたた混合醪を減圧蒸留することを特徴とする、蒸留酒の製造装置。 An apparatus for producing distilled liquor for carrying out the method for producing distilled liquor according to any one of claims 1 to 11,
A physical solid-liquid separation device for separating the atmospheric distillation tank into a liquid section and a solid section;
First and second distillation columns;
A first condenser and a first recovery vessel communicating with the first distillation column;
A second condenser in communication with the second distillation column, a vacuum pump and a second collection vessel,
The first distillation column is subjected to atmospheric distillation of the liquid-liquid portion separated by solid-liquid separation by the solid-liquid separation device,
A distilled liquor characterized in that the second distillation tower performs reduced-pressure distillation of a mixed lees produced by adding the lees solid part solid-liquid separated by the solid-liquid separator to the distiller for reduced pressure distillation. Manufacturing equipment.
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CN111471549B (en) * | 2020-05-19 | 2023-11-21 | 甘孜州亚丁红酒庄有限责任公司 | Wine cold leaching and hot extraction brewing method and device |
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