JP4348568B1 - Distilled liquor production method - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 238000004821 distillation Methods 0.000 claims abstract description 139
- 239000007789 gas Substances 0.000 claims abstract description 71
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 68
- 238000000034 method Methods 0.000 claims abstract description 41
- 238000007664 blowing Methods 0.000 claims abstract description 36
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 34
- 239000003570 air Substances 0.000 claims abstract description 33
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000001301 oxygen Substances 0.000 claims abstract description 30
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 229910052786 argon Inorganic materials 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000011261 inert gas Substances 0.000 claims description 6
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims description 6
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 claims description 3
- OTMSDBZUPAUEDD-UHFFFAOYSA-N Ethane Chemical compound CC OTMSDBZUPAUEDD-UHFFFAOYSA-N 0.000 claims description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 3
- 239000005977 Ethylene Substances 0.000 claims description 3
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 claims description 3
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 claims description 3
- 229910002091 carbon monoxide Inorganic materials 0.000 claims description 3
- 125000002534 ethynyl group Chemical group [H]C#C* 0.000 claims description 3
- 239000001307 helium Substances 0.000 claims description 3
- 229910052734 helium Inorganic materials 0.000 claims description 3
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 claims description 3
- 239000001257 hydrogen Substances 0.000 claims description 3
- 229910052739 hydrogen Inorganic materials 0.000 claims description 3
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 3
- 229910052743 krypton Inorganic materials 0.000 claims description 3
- DNNSSWSSYDEUBZ-UHFFFAOYSA-N krypton atom Chemical compound [Kr] DNNSSWSSYDEUBZ-UHFFFAOYSA-N 0.000 claims description 3
- 229910052754 neon Inorganic materials 0.000 claims description 3
- GKAOGPIIYCISHV-UHFFFAOYSA-N neon atom Chemical compound [Ne] GKAOGPIIYCISHV-UHFFFAOYSA-N 0.000 claims description 3
- 239000001294 propane Substances 0.000 claims description 3
- 229910052704 radon Inorganic materials 0.000 claims description 3
- SYUHGPGVQRZVTB-UHFFFAOYSA-N radon atom Chemical compound [Rn] SYUHGPGVQRZVTB-UHFFFAOYSA-N 0.000 claims description 3
- 229910052724 xenon Inorganic materials 0.000 claims description 3
- FHNFHKCVQCLJFQ-UHFFFAOYSA-N xenon atom Chemical compound [Xe] FHNFHKCVQCLJFQ-UHFFFAOYSA-N 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- 235000020083 shōchū Nutrition 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- 238000000855 fermentation Methods 0.000 abstract description 10
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- 235000013334 alcoholic beverage Nutrition 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
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Abstract
【課題】例えば焼酎等の酒類を蒸留により製造するようにした蒸留酒の製造方法に係り、特に発酵後のもろみを蒸留する工程において、従来の蒸留方法では採用されていない新規な蒸留方法を用いることにより、従来の蒸留酒とは異なる香味と風味の豊かな蒸留酒の製造方法を提供する。
【解決手段】蒸留釜内に収容されたもろみを直接蒸気吹込み、間接加熱又はそれらの複合方式によって蒸留する工程において、該蒸留釜内の蒸留中のもろみに対して空気、酸素又は窒素等の気体を吹き込むようにしたことを特徴とする。
【選択図】図１
The present invention relates to a method for producing distilled liquor in which, for example, shochu and other alcoholic beverages are produced by distillation, and in particular, in a step of distilling mash after fermentation, a novel distillation method not used in conventional distillation methods is used. By this, the manufacturing method of the distilled liquor rich in the flavor and flavor different from the conventional distilled liquor is provided.
In a step of directly distilling mash contained in a distillation kettle by steam blowing, indirect heating, or a combination thereof, the mash in the distillation kettle is distilled with air, oxygen, nitrogen or the like. It is characterized by blowing gas.
[Selection] Figure 1
Description
本発明は、例えば焼酎等の酒類を蒸留により製造するようにした蒸留酒の製造方法に係り、特に発酵後のもろみを蒸留する工程において改良された蒸留酒の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing distilled liquor in which alcoholic beverages such as shochu are produced by distillation, and more particularly to a method for producing distilled liquor improved in a step of distilling mash after fermentation.
従来、焼酎、ウイスキー、ブランディ等の蒸留酒を製造する方法としては、減圧蒸留、常圧蒸留、単式蒸留、連続蒸留を問わず、もろみを直接蒸気又は間接蒸気により加熱して揮発したアルコール分を冷却し、凝縮したものを回収するという方法が周知である。このような従来方法において、もろみに加えるものは、水蒸気又は間接加熱による熱源だけであり、他になんら気体を加えることもなく蒸留することによって、従来の蒸留酒が製造されている。 Conventionally, as a method of producing distilled liquor such as shochu, whiskey, brandy, etc., regardless of vacuum distillation, atmospheric distillation, single distillation, continuous distillation, the volatile matter by heating moromi with direct steam or indirect steam A method of cooling and collecting the condensed product is well known. In such a conventional method, only a heat source by steam or indirect heating is added to the mash, and a conventional distilled liquor is produced by distillation without adding any other gas.
ここで、従来の蒸留酒の製造方法について特許文献１を参照する。この特許文献１に記載されている「蒸留酒の製造方法」は、単式蒸留釜を用いた乙類焼酎に関する蒸留法である。即ち、蒸留の際、蒸留釜の底部から水蒸気を放出する他に、もろみの上部の釜内空間内に水蒸気を放出させ、該大気空間内に存在する香味成分を水蒸気とともに凝縮器側で回収するようにした蒸留酒の製造方法である。 Here, the patent document 1 is referred about the manufacturing method of the conventional distilled liquor. The “distilled liquor production method” described in Patent Document 1 is a distillation method related to oyster shochu using a single-type distillation kettle. That is, during distillation, in addition to releasing water vapor from the bottom of the distillation pot, water vapor is released into the interior of the pot above the mash and the flavor components present in the atmospheric space are recovered together with the water vapor on the condenser side. This is a method for producing distilled liquor.
このように、蒸気吹込み加熱の単式常圧蒸留によって製造する蒸留酒は、通常、もろみを水蒸気により加熱し、揮発したアルコール分を冷却して凝縮したものを回収することにより製造するものである。従って、この製造方法において、もろみに加えられるものは、水蒸気による加熱のみである。 As described above, distilled liquor produced by single-pressure atmospheric distillation with steam blowing heating is usually produced by heating moromi with steam and cooling and condensing volatilized alcohol. . Therefore, in this manufacturing method, only the heating with steam is added to the mash.
また、特許文献２に記載されている「酒類の蒸留方法およびそれに用いる装置」は、常圧蒸留装置を用いて焼酎等の酒類を蒸留する方法に関するものである。即ち、蒸留缶の下部に収容された発酵後のもろみを加熱手段で加熱し、この加熱により蒸発気化された留出ガスを蒸留缶から取り出した後、凝縮器に導入し、この凝縮器内で凝縮、液化して蒸留酒等を製造する方法である。従って、蒸発缶に収容されたもろみは、加熱用配管に供給される熱風による熱源によって加熱されるものである。 Further, “Liquor distillation method and apparatus used therefor” described in Patent Document 2 relates to a method of distilling alcoholic beverages such as shochu using an atmospheric distillation apparatus. That is, the mash after fermentation contained in the lower part of the distillation can is heated with heating means, and the distillate gas evaporated by this heating is taken out from the distillation can and then introduced into the condenser. It is a method for producing distilled liquor by condensation and liquefaction. Therefore, the mash stored in the evaporator is heated by a heat source using hot air supplied to the heating pipe.
上記のように、従来の蒸留酒の製造方法において、蒸留釜（特許文献２においては「蒸留缶」と云われている）に収容されたもろみに加えるものは、上記のように直接蒸気吹込みにおける水蒸気又は間接加熱の熱源だけであり、そのような製造方法の結果、従来の蒸留酒の香りや風味が出来上がっていた。 As described above, in the conventional method for producing distilled liquor, what is added to the mash contained in the distillation pot (referred to as “distiller” in Patent Document 2) is directly blown with steam as described above. As a result of such a production method, the aroma and flavor of a conventional distilled liquor have been completed.
本発明は、例えば焼酎等の酒類を蒸留により製造するようにした蒸留酒の製造方法に係り、特に発酵後のもろみを蒸留する工程において、従来の蒸留方法では採用されていない新規な蒸留方法を用いることにより、従来の蒸留酒とは異なる香味と風味の豊かな蒸留酒の製造方法を提供することを目的とする。 The present invention relates to a method for producing distilled liquor in which, for example, alcoholic beverages such as shochu are produced by distillation, and in particular, in the step of distilling mash after fermentation, a novel distillation method that has not been employed in conventional distillation methods. By using it, it aims at providing the manufacturing method of distilled liquor rich in flavor and flavor different from the conventional distilled liquor.
上記の問題を解決するために、本発明における請求項１の蒸留酒の製造方法は、蒸留釜内に収容されたもろみを直接蒸気吹込み、間接加熱又はそれらの複合方式によって蒸留する工程において、該蒸留釜内の蒸留中のもろみに対して空気、酸素又は窒素等の気体を吹き込むようにしたことを特徴とする。 In order to solve the above problems, the method for producing distilled liquor according to claim 1 of the present invention includes a step of distilling mash contained in a distillation kettle by direct steam blowing, indirect heating, or a combination thereof. A gas such as air, oxygen or nitrogen is blown into the mash during distillation in the distillation pot.
また、本発明における請求項２の蒸留酒の製造方法は、請求項１において、蒸留釜の底部から、空気、酸素等の活性ガス、窒素等の不活性ガス、二酸化炭素等の化合物及びその混合気体等を吹き込むことにより、該気体が蒸留釜の底部に収容されたもろみに満遍なく行き渡るようにしたことを特徴とする。 Moreover, the method for producing distilled liquor according to claim 2 of the present invention is the method according to claim 1, wherein from the bottom of the distillation kettle, an active gas such as air, oxygen, an inert gas such as nitrogen, a compound such as carbon dioxide, and a mixture thereof. By blowing in gas or the like, the gas is spread evenly over the mash accommodated in the bottom of the still.
さらに、本発明における請求項３の蒸留酒の製造方法は、請求項１又は２において、蒸留中のもろみに対して吹き込む気体は、空気等の自然界に存在する気体で、空気、窒素、酸素、二酸化炭素、アルゴン等と、酸素等の酸化反応を促進する酸素やオゾン等と、水素、メタン、エチレン、アセチレン、エタン、プロパン等の活性ガス等と、窒素、ヘリウム、ネオン、アルゴン、クリプトン、キセノン、ラドン等の長周期第１８族のガス等の不活性ガス等と、二酸化炭素、一酸化炭素等の化合物気体等であり、または、これらを混合した気体であることを特徴とする。 Furthermore, in the method for producing a distilled liquor according to claim 3 of the present invention, the gas blown into the mash during distillation is a gas existing in nature such as air, such as air, nitrogen, oxygen, Carbon dioxide, argon, etc., oxygen, ozone, etc. that promote oxidation reactions such as oxygen, active gases such as hydrogen, methane, ethylene, acetylene, ethane, propane, etc., nitrogen, helium, neon, argon, krypton, xenon An inert gas such as a long-period group 18 gas such as radon and a compound gas such as carbon dioxide or carbon monoxide, or a gas obtained by mixing them.
本発明の蒸留酒の製造方法は、従来の蒸留法とは異なる蒸留方法であり、減圧蒸留、常圧蒸留、単式蒸留、連続式蒸留を問わず、採用することが可能である。即ち、本発明は、蒸留釜内に収容されたもろみを直接蒸気吹込み、間接加熱又はそれらの複合方式によって蒸留する工程において、該蒸留釜内の蒸留中のもろみに対して空気、酸素又は窒素等の気体を吹き込むことにより、従来の蒸留酒とは異なる香味と風味の豊かな蒸留酒を得ることを可能とするものである。 The method for producing distilled liquor of the present invention is a distillation method different from the conventional distillation method, and can be employed regardless of vacuum distillation, atmospheric distillation, single distillation, or continuous distillation. That is, the present invention relates to the step of distilling the mash stored in the distillation kettle by direct steam blowing, indirect heating, or a combination thereof, and the air, oxygen or nitrogen is added to the mash in the distillation kettle during distillation. It is possible to obtain a distilled liquor rich in flavor and flavor different from that of conventional distilled liquor by blowing a gas such as.
本発明による蒸留酒の製造方法は、蒸留釜内に収容されたもろみを直接蒸気吹込み、間接加熱又はそれらの複合方式によって蒸留する工程において、該蒸留釜内の蒸留中のもろみに対して空気、酸素又は窒素等の気体を吹き込むようにしたものである。 In the method for producing distilled liquor according to the present invention, in the step of distilling the mash contained in the distillation kettle by direct steam blowing, indirect heating or a combination thereof, air is added to the mash in the distillation kettle during distillation. A gas such as oxygen or nitrogen is blown.
即ち、本発明方法は、蒸留釜に収容されたもろみを直接蒸気吹込み又は間接加熱によって蒸留する通常の蒸留方法に加えて、この蒸留中のもろみに対して、空気、酸素又は窒素等の気体を吹き込むようにしたものである。 That is, in the method of the present invention, in addition to a normal distillation method in which mash stored in a distillation kettle is distilled by direct steam blowing or indirect heating, a gas such as air, oxygen or nitrogen is added to the mash during the distillation. Is to blow in.
上記の本発明による蒸留酒の製造方法は、上記のように発酵後のもろみを蒸留する工程において従来の蒸留方法とは異なる新規な蒸留方法を採用したものである。従って、図１に示す蒸留工程に到るまでのもろみの製造方法としては、従来の方法を採用してもよい。例えば、芋焼酎の場合、原料処理として原材料である米又は麦等へ麹菌を生やして麹をつくり、この麹を発酵させ、もろみを作る（一次発酵）。そして、一次発酵させたもろみの中へ原材料を投入させ、発酵させる（二次発酵）。この二次発酵の際、芋を投入することによって芋焼酎となる。その後、図１に示すように、もろみを蒸留する工程に移行するのである。 The above-described method for producing distilled liquor according to the present invention employs a novel distillation method different from the conventional distillation method in the step of distilling the mash after fermentation as described above. Therefore, a conventional method may be adopted as a method for producing mash until reaching the distillation step shown in FIG. For example, in the case of shochu shochu, as a raw material treatment, koji fungi are grown on rice or wheat as a raw material to make koji, and this koji is fermented to make moromi (primary fermentation). Then, the raw materials are put into the mash that has been subjected to primary fermentation and fermented (secondary fermentation). During this secondary fermentation, the koji is added to the koji shochu. Then, as shown in FIG. 1, it transfers to the process of distilling mash.
なお、上記の蒸留に到る工程は、一例であって、本発明は、他の酒類であっても、原料処理を行った後、発酵したもろみを蒸留する工程に対して適用可能である。 In addition, the process leading to said distillation is an example, Comprising: Even if it is another liquor, this invention is applicable with respect to the process of distilling the fermented mash after processing a raw material.
また、本発明における蒸留は、減圧蒸留、常圧蒸留、単式蒸留、連続式蒸留を問わず、そのいずれにも適用可能である。 Further, the distillation in the present invention is applicable to any of vacuum distillation, atmospheric distillation, single distillation, and continuous distillation.
さらに、本発明においては、蒸留釜内に収容されたもろみの加熱方法に関しても、直接蒸気吹込みや間接加熱やその複合方式を適用することが可能である。 Furthermore, in the present invention, it is possible to apply direct steam blowing, indirect heating, or a combined system thereof for the method of heating the mash stored in the distillation still.
従って、本発明による蒸留酒の製造方法は、蒸留の方式やもろみの加熱方法がどのようなものであっても適用可能であり、もろみを蒸留釜に収容した蒸留前から蒸留中にかけて空気、酸素、窒素等の気体を吹き込むことによって、従来の蒸留酒とは異なる香味と風味の豊かな蒸留酒を得ることが可能となる。 Therefore, the method for producing distilled liquor according to the present invention can be applied to any distillation method or mash heating method. Before the distillation, the mash is stored in a distillation kettle before the distillation. By blowing a gas such as nitrogen, it is possible to obtain a distilled liquor rich in flavor and flavor different from conventional distilled liquors.
また、本発明においては、蒸留釜に収容した蒸留中のもろみに対して蒸留歩合が落ちない適度の空気、酸素、窒素等の気体を吹き込むことが好ましい。このため、蒸留釜内に吹き込む気体の時間当たりの吹込み量を調整する必要がある。 Further, in the present invention, it is preferable to blow in an appropriate gas such as air, oxygen, or nitrogen that does not lower the distillation rate with respect to the mash during distillation stored in the still. For this reason, it is necessary to adjust the amount of gas blown into the distillation kettle per hour.
また、蒸留釜内に空気、酸素、窒素等の気体を吹き込むタイミングは、蒸留前、蒸留初期、蒸留中期、及び蒸留後半に大まかに分けられるが、その一箇所またはその組合せにより、それぞれ異なる効果が得られる。蒸留釜内に吹き込む気体としては、空気、酸素、窒素等の気体のほか、これらの混合気体でもよい。 In addition, the timing of blowing air, oxygen, nitrogen, or other gas into the distillation kettle can be roughly divided into before distillation, early distillation, middle distillation, and late distillation, but depending on the location or combination, there are different effects. can get. The gas blown into the distillation kettle may be a gas such as air, oxygen, nitrogen, or a mixed gas thereof.
また、蒸留釜へ空気、酸素又は窒素等の気体を吹き込む具体的な方法としては、図１に示すように、蒸留釜の底部に空気、酸素又は窒素等の気体を導くための導管を接続して吹込み蒸留を行なうことにより、該気体が蒸留釜の底部に収容されたもろみに満遍なく行き渡るようにするのが好ましい。従って、本実施例においては、蒸留釜内に吹き込んだ空気、酸素又は窒素等の気体が十分に満遍なくもろみに接触するように、蒸留釜の形状と吹込み装置を適宜設定することが望ましい。 Further, as a specific method of blowing air, oxygen, nitrogen, or other gas into the still, a conduit for introducing air, oxygen, nitrogen, or other gas is connected to the bottom of the still, as shown in FIG. It is preferable that the gas is uniformly distributed to the mash stored in the bottom of the distillation kettle by performing blowing distillation. Therefore, in the present embodiment, it is desirable to appropriately set the shape and blowing device of the distillation kettle so that the gas, such as air, oxygen or nitrogen blown into the distillation kettle comes into contact with the crumb evenly.
その蒸留釜の具体例として、図示は省略してあるが、蒸留釜の底部の中央に気体の吹込口を設け、該吹込口に導管を接続し、この導管に空気、酸素又は窒素等の気体を送給するタンク及びポンプ等を接続するようにしてもよい。 As a specific example of the distillation kettle, although not shown in the figure, a gas blowing port is provided at the center of the bottom of the distillation kettle, a conduit is connected to the blowing port, and a gas such as air, oxygen or nitrogen is connected to the duct. You may make it connect the tank, pump, etc. which feed.
また、図１の蒸留釜１の形状としては、蒸留釜１の底部に接続した吹込口から釜内部に吹き込まれる気体の死角ができない形状として、底周部の形状をテーパ状に形成してもよい。さらに、蒸留釜１に不図示の撹拌機を設け、もろみを撹拌しながら、空気、酸素又は窒素等の気体を吹き込むようにしてもよい。 Moreover, as the shape of the distillation pot 1 of FIG. 1, even if the shape of a bottom peripheral part is formed in a taper shape so that the dead angle of the gas blown in from the blowing port connected to the bottom part of the distillation pot 1 cannot be made. Good. Further, the distillation kettle 1 may be provided with a stirrer (not shown), and a gas such as air, oxygen or nitrogen may be blown in while stirring the mash.
なお、減圧蒸留の場合は、空気、酸素又は窒素等の気体を吹き込んだ容積分を同等量減圧したり、そのまま常圧化したり、適宜調整するようにしてもよい。逆に、系内が密閉系耐圧容器の場合は、系の耐圧度に応じて加圧しても良く、減圧、常圧、加圧を組み合わせてもよい。 In the case of vacuum distillation, the volume of air, oxygen, nitrogen, or other gas blown may be reduced by an equivalent amount, or may be kept at normal pressure, or may be adjusted as appropriate. On the contrary, when the inside of the system is a closed system pressure vessel, the pressure may be increased according to the pressure resistance of the system, or a combination of reduced pressure, normal pressure, and increased pressure.
図１は、本発明による蒸留酒の製造方法に関する概念図であり、蒸留釜１の内部にもろみ２を収容し、蒸留釜１内に上記の直接蒸気吹込みや間接加熱等によって加熱を行なうことによって蒸留を行いながら、上記のように蒸留釜１に空気、酸素又は窒素等の気体を吹き込むようにしたものである。また、蒸留釜で蒸発した揮発成分は、蒸留釜１の上部に設けられた立ち上がり３を通過した後、導通管４を経て冷却塔５へ送られ、この冷却塔５で冷却され、留液タンク６に導かれる。 FIG. 1 is a conceptual diagram relating to a method for producing distilled liquor according to the present invention, in which a mash 2 is accommodated in a still 1 and heated by direct steam blowing or indirect heating as described above. As described above, a gas such as air, oxygen, or nitrogen is blown into the still 1 while performing distillation. Further, the volatile component evaporated in the distillation kettle passes through the rising 3 provided in the upper part of the distillation kettle 1 and then is sent to the cooling tower 5 through the conducting pipe 4 and is cooled by the cooling tower 5 to be a distillate tank. 6 leads.
以下に、本発明の製造方法の一実施例について説明する。この実施例は、本格焼酎のさつま芋もろみの蒸気吹込み加熱の単式常圧蒸留に、本発明方法を適用することによって、風味豊かな蒸留酒を製造する方法に関するものである。 Hereinafter, an embodiment of the production method of the present invention will be described. This example relates to a method for producing a spirit-rich distilled liquor by applying the method of the present invention to single-pressure atmospheric distillation of steam-blown heating of sweet shochu mash.
即ち、本格焼酎の芋焼酎もろみの蒸留中において、蒸留釜の底部から釜内に吹き込んだ気体が全体に行き渡るように通気しながら蒸留した。気体の通気量は、蒸留機の大きさを考えて蒸留歩合が下がらない程度に調節して行い、気体について酸素を含む空気と酸素を含まない窒素を選択して、それぞれの気体を通気しながら蒸留を行い、蒸留中の酸化条件も含めて行った。 That is, during distillation of mash shochu moromi of authentic shochu, it was distilled while ventilating so that the gas blown into the kettle from the bottom of the kettle spread over the whole. The amount of gas aeration is adjusted so that the distillation rate does not decrease in consideration of the size of the distiller, and air containing oxygen and nitrogen not containing oxygen are selected for the gas, and each gas is aerated. Distillation was performed, including oxidation conditions during distillation.
試験蒸留では、蒸留釜の容積２４Ｌの約４分の１分量のもろみ６Ｌ（本試験蒸留機の規定投入量）を該蒸留釜に投入し、もろみの深さ１３ｃｍの蒸留釜の最低部より気体を吹込みながら常圧環境における蒸気吹込み法にて蒸留を行った。このとき吹き込む空気、酸素、窒素等の気体の量は、もろみ６Ｌ当り、５０ｍｌ／分＝３Ｌ／時間であり、蒸留釜内のもろみ容積に対して０．５容量／時間の吹込み量で実施した。 In the test distillation, 6L of mash (regular charge of this test distiller) with a volume of 24L of the distillation kettle is put into the distillation kettle, and gas is fed from the lowest part of the mash with a depth of 13cm. Distillation was performed by a steam blowing method in a normal pressure environment. At this time, the amount of gas such as air, oxygen, nitrogen and the like to be blown is 50 ml / min = 3 L / hour per 6 liters of mash, and the blow rate is 0.5 volume / hour with respect to the mash volume in the distillation kettle. did.
また、実規模蒸留では、蒸留釜の容積２０００Ｌに約半分量の１１００Ｌのもろみを投入し、もろみの深さ１００ｃｍに対して気体吹込み位置をもろみの深さ４０ｃｍから吹込みながら常圧環境における蒸気吹込み法にて蒸留を行った。このとき、理想的には釜底部から吹き込んだ気体がもろみ全体に行き渡ることが理想であるが、上記の状態でも十分な効果が示された。 In actual scale distillation, about 1100L of mash of mash is introduced into a 2000L capacity of the still, and the gas blowing position is blown from the crumb depth of 40cm with respect to the crumb depth of 100cm. Distillation was performed by a steam blowing method. At this time, ideally, it is ideal that the gas blown from the bottom of the kettle spreads over the entire mash, but a sufficient effect was shown even in the above state.
なお、蒸留釜に気体を吹き込む際、蒸留器の形状等に応じて適度な気体流量があり、適時調整するが、冷却温度等を調節、又は冷却設備を改造して冷却能力を高めることで蒸留歩合の低下を防ぐことが可能である。 In addition, when gas is blown into the distillation kettle, there is an appropriate gas flow rate according to the shape of the distiller, etc., and it is adjusted as needed, but it is distilled by adjusting the cooling temperature etc. or modifying the cooling equipment to increase the cooling capacity It is possible to prevent the rate from decreasing.
本発明方法による特性については、蒸留釜内の状態から少なくとも次の事柄が考察可能である。まず、通常の蒸留では、その方法を問わず、蒸留中の釜内は還元状態にあり、アルコールと水の共沸混合物は蒸発し（一部ミスト化することがある）、冷却されて液化する。このため、冷却塔内で、圧力は均衡に保たれている。即ち、蒸留釜内はアルコールと水が共沸し、アルコール、水、その他の微量成分の飽和蒸気で満たされる。このため、蒸留釜内の留液が流出するまでに蒸留釜内の気体は全て流出し、蒸留釜内は還元状態となり、蒸気化して発生した圧力は冷却塔内で液化して消失するため、圧力は均衡に保たれる。 Regarding the characteristics of the method of the present invention, at least the following matters can be considered from the state in the distillation kettle. First, in ordinary distillation, regardless of the method, the inside of the kettle during distillation is in a reduced state, and the azeotrope of alcohol and water evaporates (sometimes mist is formed) and is cooled and liquefied. . For this reason, the pressure is kept balanced in the cooling tower. That is, the distillation kettle is azeotropically mixed with alcohol and water and filled with saturated vapor of alcohol, water, and other trace components. For this reason, all the gas in the distillation kettle flows out until the distillate in the kettle flows out, the distillation kettle is in a reduced state, and the pressure generated by vaporization is liquefied and lost in the cooling tower. The pressure is kept in balance.
この状態の蒸留釜に気体を吹き込むと、その気体に酸素が含まれる場合、蒸留釜内の還元状態と圧力の均衡状態は破られる。また、蒸留釜内に吹き込む気体が窒素等の場合のように、酸素を含まない気体の場合、蒸留釜内の還元状態はそのまま保たれ、圧力の均衡状態が破られる。さらに、他の気体であっても蒸留釜内の還元状態が破られるものである。 When a gas is blown into the distillation kettle in this state, if the gas contains oxygen, the reduced state and the pressure balance in the distillation kettle are broken. Further, when the gas blown into the distillation kettle is a gas not containing oxygen, such as nitrogen, the reduced state in the distillation kettle is maintained as it is, and the pressure equilibrium state is broken. Furthermore, even if other gases are used, the reduction state in the distillation kettle is broken.
蒸留釜の底部から吹き込む気体は、空気、酸素等の活性ガス、窒素等の不活性ガス、二酸化炭素等の化合物及びその混合気体等であり、このような気体が蒸留釜の底部に収容されたもろみに満遍なく行き渡るようにする。さらに、蒸留中のもろみに対して吹き込む気体を具体的に挙げると、空気等の自然界に存在する気体で、空気、窒素、酸素、二酸化炭素、アルゴン等と、酸素等の酸化反応を促進する酸素やオゾン等と、水素、メタン、エチレン、アセチレン、エタン、プロパン等の活性ガス等と、窒素、ヘリウム、ネオン、アルゴン、クリプトン、キセノン、ラドン等の長周期第１８族のガス等の不活性ガス等と、二酸化炭素、一酸化炭素等の化合物気体等であり、または、これらを混合した気体が適用可能である。 The gas blown from the bottom of the distillation kettle is air, an active gas such as oxygen, an inert gas such as nitrogen, a compound such as carbon dioxide and a mixed gas thereof, and such gas is accommodated in the bottom of the distillation kettle. Try to spread all over the moromi. Furthermore, when the gas blown into the mash during distillation is specifically mentioned, it is a gas that exists in the natural world such as air, and oxygen that promotes an oxidation reaction such as oxygen, such as air, nitrogen, oxygen, carbon dioxide, and argon. And inert gases such as hydrogen, methane, ethylene, acetylene, ethane, propane, etc., and long-cycle group 18 gases such as nitrogen, helium, neon, argon, krypton, xenon, radon, etc. And a compound gas such as carbon dioxide and carbon monoxide, or a gas obtained by mixing these is applicable.
このように、蒸留中のもろみに対して気体を吹き込むことが、従来の蒸留法と異なるものであり、これらの影響が酒質に変化を与えることは明瞭である。しかしながら、現状では、蒸留釜内の還元状態と内圧の均衡状態が破れた場合の含有成分の変化と、その他の蒸留器内での物理化学的状態の考察は未知である。 In this way, blowing gas to the mash during distillation is different from the conventional distillation method, and it is clear that these effects change the quality of the liquor. However, at present, the change in the components when the reduced state in the distillation kettle and the equilibrium state of the internal pressure are broken, and the other physicochemical states in the still are not known.
なお、蒸留釜内で圧力の平衡状態が破られることが蒸留歩合に影響を及ぼすことは理論的に考えられ、気体量が多いと冷却塔内で十分な冷却が行われず、蒸留歩合の低下が引き起こされると思われる。また、気体量を多くする場合は、冷却効率を高めることによって蒸留歩合の低下を防止することが可能となる。 In addition, it is theoretically considered that the pressure equilibrium state in the distillation kettle will affect the distillation rate, and if the amount of gas is large, sufficient cooling is not performed in the cooling tower, and the distillation rate is reduced. It seems to be caused. Moreover, when increasing the amount of gas, it becomes possible to prevent the distillation rate from decreasing by increasing the cooling efficiency.
下記の表１は、各蒸留区分における官能検査結果を示すものである。この表において、通常行なわれる直接蒸気吹込み加熱の単式常圧蒸留法を「普通蒸留」としている。また、本発明方法による気体として窒素を吹き込む蒸留を「窒素吹込み蒸留」とし、空気を吹き込む蒸留を「空気吹込み蒸留」としている。 Table 1 below shows the sensory test results in each distillation section. In this table, “normal distillation” refers to a single atmospheric distillation method of direct steam blowing heating that is usually performed. Further, distillation by blowing nitrogen as a gas according to the method of the present invention is referred to as “nitrogen blowing distillation”, and distillation by blowing air is referred to as “air blowing distillation”.
そして、上記の普通蒸留によって得られた製品と、窒素吹込み蒸留と空気吹込み蒸留とによって得られた製品との官能検査によって比較した結果を表１に示した。即ち、表１は、夫々の蒸留法での蒸留酒検体を暗号にして官能検査を行い、パネル５人による集計を行なった結果を表すものである。 Table 1 shows the result of comparison between the product obtained by the above-mentioned ordinary distillation and the product obtained by the nitrogen blowing distillation and the air blowing distillation. In other words, Table 1 shows the result of performing a sensory test using the sample of distilled liquor obtained by each distillation method as a code, and performing aggregation by five panelists.
下記の表２は、各蒸留区分の官能的判定結果を示すものである。即ち、夫々の蒸留法による蒸留酒検体について、（イ）普通蒸留と窒素吹込み蒸留、（ロ）普通蒸留と空気吹込み蒸留、（ハ）窒素吹込み蒸留と空気吹込み蒸留の夫々の判定区分について、パネル１０人による「１：２点識別法」による官能試験を行った。 Table 2 below shows the sensory determination results for each distillation section. That is, for each sample of distilled liquor by each distillation method, (i) ordinary distillation and nitrogen blowing distillation, (b) ordinary distillation and air blowing distillation, (c) nitrogen blowing distillation and air blowing distillation, respectively. About the classification, the sensory test by the "1: 2 point identification method" by 10 panelists was performed.
効果の一例として、上記のように常圧蒸留の芋焼酎で比較した結果、官能検査では通常の単式常圧蒸留の焼酎と比べ香りがたち、ふくよかで特徴的な風味のある焼酎が得られた。また、味も丸みのある酒質となった。 As an example of the effect, as a result of comparison with the atmospheric distillation shochu of atmospheric distillation as described above, the sensory test resulted in a scent and a rich and characteristic flavored shochu compared with the ordinary single-pressure atmospheric shochu. . In addition, the taste was rounded.
以下、本実施例の方法によって製造した芋焼酎の酒質に関して述べると、香りは、有意に特徴的な風味があるものとなった。また、香りがたつものであって、ふくよかな香りがし、芋の香りが強調されるという結果を得た。また、味に関しては、有意に軟らかい、まろやかなものであった。 Hereinafter, the fragrance has a significantly characteristic flavor as to the sake quality of the shochu shochu produced by the method of this example. In addition, the result was that the scent was rich, it had a plump scent, and the scent of strawberry was emphasized. The taste was significantly soft and mellow.
以上の結果から、高度に精製する連続式蒸留酒を除く蒸留酒について、原料の違いや発酵法や従来の蒸留法の違いを含めて、本発明による方法は、蒸留課程での効果を奏することが可能となる。 Based on the above results, the method according to the present invention has the effect in the distillation process, including differences in raw materials, fermentation methods, and conventional distillation methods, for distilled spirits other than highly purified continuous distilled spirits. Is possible.
本発明の蒸留酒の製造方法は、従来の蒸留方法にはない新規な蒸留方法を採用することによって、香味と風味の豊かな蒸留酒の製造方法として利用可能である。 The method for producing distilled liquor of the present invention can be used as a method for producing distilled liquor rich in flavor and flavor by adopting a novel distillation method that does not exist in conventional distillation methods.
１ 蒸留釜
２ もろみ
３ 立ち上がり
４ 導通管
５ 冷却塔
６ 留液タンク
DESCRIPTION OF SYMBOLS 1 Distilling pot 2 Moromi 3 Standing up 4 Conducting pipe 5 Cooling tower 6 Distillation tank
Claims (3)
空気等の自然界に存在する気体で、空気、窒素、酸素、二酸化炭素、アルゴン等と、
酸素等の酸化反応を促進する酸素やオゾン等と、
水素、メタン、エチレン、アセチレン、エタン、プロパン等の活性ガス等と、
窒素、ヘリウム、ネオン、アルゴン、クリプトン、キセノン、ラドン等の長周期第１８族のガス等の不活性ガス等と、
二酸化炭素、一酸化炭素等の化合物気体等であり、
または、これらを混合した気体であることを特徴とする請求項１又は２記載の蒸留酒の製造方法。 The gas blown into the moromi during distillation is
A gas that exists in nature such as air, with air, nitrogen, oxygen, carbon dioxide, argon, etc.
Oxygen, ozone, etc. that promote oxidation reactions such as oxygen,
Active gases such as hydrogen, methane, ethylene, acetylene, ethane, propane, etc.
Inert gases such as nitrogen, helium, neon, argon, krypton, xenon, radon, etc.
Compound gas such as carbon dioxide and carbon monoxide,
Or the gas which mixed these is the manufacturing method of the distilled liquor of Claim 1 or 2 characterized by the above-mentioned.
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2009
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| CN103409299A (en) * | 2013-08-13 | 2013-11-27 | 广东省九江酒厂有限公司 | Liquid state liquor distillation method and combined ageing method thereof |
| CN103409298A (en) * | 2013-08-13 | 2013-11-27 | 广东省九江酒厂有限公司 | Distillation method and combined ageing method of solid state brewed liquor |
| CN103409298B (en) * | 2013-08-13 | 2015-04-01 | 广东省九江酒厂有限公司 | Distillation method and combined ageing method of solid state brewed liquor |
| CN109762712A (en) * | 2019-03-13 | 2019-05-17 | 四川剑南春（集团）有限责任公司 | Ester enrichment facility and liquor determination method in white wine |
| CN109762712B (en) * | 2019-03-13 | 2024-05-24 | 四川剑南春（集团）有限责任公司 | Device for concentrating esters in white spirit and white spirit detection method |
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