JPH0716090A - Production of distilled liquor - Google Patents
Production of distilled liquorInfo
- Publication number
- JPH0716090A JPH0716090A JP18674793A JP18674793A JPH0716090A JP H0716090 A JPH0716090 A JP H0716090A JP 18674793 A JP18674793 A JP 18674793A JP 18674793 A JP18674793 A JP 18674793A JP H0716090 A JPH0716090 A JP H0716090A
- Authority
- JP
- Japan
- Prior art keywords
- distilled
- steam
- vapor
- distillation
- boiling point
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【産業上の利用分野】本発明は蒸留により製造される、
焼酎、ウイスキー、ブランディその他の蒸留酒の製造方
法に係る。特に、単式蒸留釜を用いた乙類焼酎の蒸留法
に関する。This invention is manufactured by distillation,
The present invention relates to a method for producing distilled spirits such as shochu, whiskey, brandy and the like. In particular, it relates to a distillation method for shochu shochu using a single distillation still.
【０００２】[0002]
【従来の技術】従来より焼酎には、酒税法により甲類と
乙類に分類され、甲類は連続式蒸留釜により蒸留しなが
らフーゼル油等の不純物を除去して得られるアルコール
を水で割ったものであり、一方乙類は単式蒸留釜で蒸留
した、即ち種々のアルコール醗酵副産物中の揮発性物質
を微量成分として含有するものである。そしてこの種の
乙類焼酎の製造方法は、例えば米麹と水とを合併させて
醗酵させて得られる第１次もろみにさつまいも、米等で
んぷん質原料等を合併して得られる熟成もろみを単式蒸
留釜で蒸留して製造される。そして蒸留釜の塔頂から溜
出されるベーパーは表１に示すような多種類の沸点を持
つ成分より構成されている為に歩留り及び焼酎本来の成
分が抽出しやすい。2. Description of the Related Art Conventionally, shochu is classified into Class A and Class B according to the Liquor Tax Law. Class A is obtained by removing impurities such as fusel oil while distilling in a continuous distillation kettle and dividing the alcohol with water. On the other hand, the second kind is one that is distilled in a single-distiller, that is, contains volatile substances as trace components in various alcohol fermentation by-products. And this type of Otsuna shochu is produced by combining, for example, the first moromi obtained by fermenting rice malt and water by fermentation and the mashed moromi obtained by merging starchy raw materials such as rice. It is manufactured by distilling in a still pot. Since the vapor distilled from the top of the distillation pot is composed of components having various boiling points as shown in Table 1, yield and original components of shochu are easily extracted.
【０００３】この種の単式常圧蒸留装置は一般に図２に
示すように、前記熟成もろみを水蒸気で加熱蒸留させる
蒸留釜と、該蒸留釜５１の塔頂に設けた、アルコールの
収率を高めるため小冷し部５４と、該小冷やし部５４を
通過した溜出ベーパはスワンネック５２を介して、冷却
水の温度を３０℃にコントロールしながら熱交換される
一つの凝縮器５３により図３（Ａ）に示す温度分布で全
量凝縮、冷却される。As shown in FIG. 2, a single-type atmospheric distillation apparatus of this kind generally has a distillation pot for heating and distilling the aged moromi with steam, and an alcohol yield provided at the top of the distillation pot 51 for increasing alcohol yield. Therefore, the small cooling section 54 and the distillation vapor passing through the small cooling section 54 are heat-exchanged through the swan neck 52 while controlling the temperature of the cooling water to 30 ° C. by one condenser 53 shown in FIG. The entire amount is condensed and cooled in the temperature distribution shown in (A).
【表１】 [Table 1]
【０００４】[0004]
【発明が解決しようとする課題】しかしながらかかる従
来技術においては、次の様な欠点を有す。前記単式常圧
蒸留装置においては初溜時にスワンネックの材質（特に
銅）と漏出ペーパとの接触にともない生成する黒色の不
純物をともなう液が溜出し、該溜出液がそのままコンデ
ンサを介して焼酎中に混入されるために、釜様臭が発生
し易い。又前記欠点を解消するために、初溜時に前記不
純物をともなう液を系外に放出しようとすると、該液と
共に香気成分も放出され、好ましくない。又前記装置に
より得られるアルコール度数は４０〜４５％と固定的で
あり、任意の度数の原酒を得る事が出来ないのみなら
ず、その香味、芳香等も固定的で、基本的に単一種類の
焼酎しか得られない。而も前記製法では前記の方法で得
られた原酒を水で割らなければ３５度若しくは２５度の
所望のアルコール度数の焼酎を得る事が出来ず、結果と
してその分香味、芳香等が低下する。又前記従来技術に
おいては１００℃の溜出ベーパを冷却水によりコンデン
サ内で３０℃に冷却し、而もその冷却は顕熱利用の為に
多量の冷却水が必要とされる。However, such a conventional technique has the following drawbacks. In the single-type atmospheric distillation apparatus, a liquid with black impurities generated by the contact between the swan neck material (especially copper) and the leaked paper during the first distillation is distilled out, and the distilled liquid is directly passed through the condenser to obtain shochu. Since it is mixed inside, a pot-like odor is likely to occur. Further, in order to eliminate the above-mentioned drawbacks, if it is attempted to release the liquid accompanied by the impurities to the outside of the system during the initial distillation, the aroma component is also released together with the liquid, which is not preferable. Moreover, the alcohol content obtained by the above-mentioned apparatus is fixed at 40 to 45%, and it is not possible to obtain a raw alcohol of any content, but the flavor and aroma are also fixed, and basically, a single type. Only shochu can be obtained. Further, in the above-mentioned production method, if the raw liquor obtained by the above-mentioned method is not divided with water, it is not possible to obtain shochu having a desired alcohol content of 35 ° or 25 °, and as a result, flavor and aroma are reduced. Further, in the above-mentioned prior art, the distilling vapor at 100 ° C. is cooled to 30 ° C. in the condenser by the cooling water, and the cooling requires a large amount of cooling water for utilizing sensible heat.
【０００５】本発明はかかる従来技術の欠点に鑑み、釜
様臭が生じる事なく、而も香気成分が放散される事なく
芳香に富む蒸留酒、特に乙類焼酎の製造方法を提供する
事を目的とする。本発明は前記蒸留により製造される原
酒のアルコール度数、更には香味、芳香等を任意に調整
し得、結果として香味、芳香の向上と共にバラエティに
富んだ蒸留酒を得る事の出来る、蒸留酒の製造方法を提
供する事を目的とする。本発明は、溜出ベーパを冷却す
る冷却水の大幅削減を図った蒸留酒の製造方法を提供す
る事を目的とする。In view of the above-mentioned drawbacks of the prior art, the present invention provides a process for producing a distilled liquor rich in aroma, in particular, Otsuka shochu, without producing a kettle-like odor and without emitting aroma components. To aim. The present invention, the alcohol content of the raw liquor produced by the distillation, further, the flavor, aroma and the like can be arbitrarily adjusted, and as a result, it is possible to obtain a distilled liquor rich in variety with improvement in flavor and aroma. The purpose is to provide a manufacturing method. An object of the present invention is to provide a method for producing distilled liquor in which the cooling water for cooling the distilled vapor is significantly reduced.
【０００６】[0006]
【課題を解決する為の手段】本発明は、蒸留釜により蒸
留させた溜出ベーパを単一の凝縮器で凝縮させるのでは
なく、前記溜出ベーパを凝縮させる複数の凝縮器を設
け、該溜出ベーパの高沸点成分と低沸点成分とを夫々の
凝縮器により分離凝縮させ、あるいは、凝縮割合の調
整、さらに採取割合の変更が可能であり、そして必要に
応じて、前記分離凝縮させた夫々の液の混合割合により
味覚、香味の調整を行う事を特徴とするものである。
尚、前記高沸点成分の凝縮液を蒸留釜へ戻入することに
よって度数の高い蒸留酒を得ることができる。SUMMARY OF THE INVENTION The present invention provides a plurality of condensers for condensing the distillation vapor, instead of condensing the distillation vapor distilled by a distillation pot with a single condenser. It is possible to separate and condense the high-boiling point component and the low-boiling point component of the distilling vapor by respective condensers, or to adjust the condensation rate and change the sampling rate, and if necessary, to separate and condense the above. The feature is that the taste and flavor are adjusted by the mixing ratio of the respective liquids.
By returning the condensate of the high boiling point component to the distillation pot, distilled liquor with a high frequency can be obtained.
【０００７】[0007]
【作用】かかる技術手段によれば高沸点成分の凝縮によ
り得られるアルコール度数は例えば１０〜３０％、又低
沸点成分により得られるアルコール度数は例えば４０〜
７０％とアルコール度数の幅を大きく変えることが出
来、この二つの液を夫々混合させる事により任意の度数
の原酒を得る事が出来る。又前記２つの液の香味、芳香
等も抽出成分が異なるために大きく異なり、従って夫々
の液の混合割合により味覚、香味を任意に調整出来る。
従って本発明によれば水で割る事なくアルコール度数を
任意に可変出来るために芳醇な而も味覚、香味が多岐に
亙るバラエティを有する蒸留酒を得る事が出来る。According to such technical means, the alcohol content obtained by condensing the high boiling point component is, for example, 10 to 30%, and the alcohol content obtained by the low boiling point component is, for example, 40 to 30%.
It is possible to greatly change the range of alcohol content to 70%, and by mixing these two liquids with each other, it is possible to obtain a sake of any desired content. Also, the flavors and aromas of the two liquids are greatly different because the extracted components are different, and therefore the taste and flavor can be arbitrarily adjusted by the mixing ratio of the respective liquids.
Therefore, according to the present invention, since the alcohol content can be arbitrarily changed without being divided by water, it is possible to obtain a distilled liquor having a variety of various tastes and flavors.
【０００８】又本発明は蒸留釜より溜出ベーパを第１の
凝縮器に導く導出路の途中に立上げ部を設けた為に、ベ
ーパは立上げ部を通過するも初溜時に生成される不純物
をともなう液のみが該立上げ部に滞留され、該液を立上
げ部より蒸留釜側に戻入させるか若しくは系外に放出さ
せる事により、初溜時の黒色の不純物をともなう溜出液
がそのまま凝縮器を介して焼酎原酒中に混入されること
がなく、結果として釜様臭の発生を阻止し得る。Further, according to the present invention, since the rising portion is provided on the way of the lead-out path for guiding the distilled vapor from the distillation pot to the first condenser, the vapor is generated at the first distilling though it passes through the rising portion. Only the liquid with impurities is retained in the start-up part, and the liquid is returned from the start-up part to the distillation pot side or discharged to the outside of the system. As a result, it is not mixed into the shochu sake through the condenser as it is, and as a result, generation of a pot-like odor can be prevented.
【０００９】更に初溜時に蒸留釜内のもろみ貯溜部上の
大気空間内に水蒸気（スチーム）を放出させ、該空間内
に存在する香味成分を水蒸気とともに前記いずれかの凝
縮器側で回収させる事により、一般にもろみ上部に浮遊
する初溜時の香味成分を有効に捕捉できる。Further, at the time of the first distilling, steam (steam) is released into the atmospheric space above the moromi storage in the distilling pot, and the flavor component present in the space is recovered together with the steam on one of the condenser sides. As a result, it is possible to effectively capture the flavor component that floats on the upper part of the moromi during the initial accumulation.
【００１０】又本発明によれば、前記ベーバの凝縮を一
段で一挙に３０℃まで冷却させるものではなく、例えば
８５℃で第一の凝縮を、３０℃で第二の凝縮を段階的に
行うものであるために多量の冷却水を用いずに前記冷却
が可能である。特に本発明は前記高沸点成分の凝縮を行
う第１の凝縮器通過後の冷却水の一部を蒸発させて、そ
の蒸発潛熱を利用して前記高沸点成分の凝縮を行うもの
である為に、顕熱利用に比較して大幅に熱エネルギー交
換効率が向上する。Further, according to the present invention, the condensation of the beaver is not cooled all at once to 30 ° C., but the first condensation is carried out at 85 ° C. and the second condensation is carried out stepwise at 30 ° C., for example. Since it is a thing, the said cooling is possible without using a lot of cooling water. In particular, the present invention evaporates a part of the cooling water that has passed through the first condenser for condensing the high-boiling point component and uses the evaporation heat to condense the high-boiling point component. , The thermal energy exchange efficiency is significantly improved compared to the use of sensible heat.
【００１１】従って前記発明においては、冷却水の利用
が低沸点成分側の凝縮器のみで足りるために従来装置に
比較して大幅に冷却水の使用量が低減する。而も本発明
は後述のように前記蒸発潛熱に利用した水蒸気を圧縮さ
せて、該圧縮水蒸気を蒸留釜内のもろみを蒸留させる水
蒸気の加熱に使用するために、初溜時を除いて蒸留釜側
と第１の凝縮器側のいずれにおいても外部より熱エネル
ギーの供給が実質的に不要になり、その使用エネルギー
の大幅低下につながる。Therefore, in the above invention, the use of the cooling water is sufficient only for the condenser on the low boiling point side, so that the amount of the cooling water used is greatly reduced as compared with the conventional apparatus. Further, as described below, the present invention compresses the steam used for the heat of vaporization and uses the compressed steam for heating the steam for distilling the mash in the distillation pot. The supply of heat energy from the outside is substantially unnecessary on both the side and the first condenser side, which leads to a significant decrease in the energy used.
【００１２】[0012]
【実施例】以下、図面に基づいて本発明の実施例を例示
的に詳しく説明する。但しこの実施例に記載されている
構成部品の寸法、材質、形状、その相対配置などは特に
特定的な記載がない限りは、この発明の範囲をそれのみ
に限定する趣旨ではなく単なる説明例に過ぎない。図１
は本発明の実施例に係る乙類焼酎の製造装置を示し、１
は熟成もろみが貯溜された常圧タイプの蒸留釜で、もろ
み貯溜液１Ａの加熱蒸留を行う為に釜底部に設置された
水蒸気放出部１０と、蒸留釜１内のもろみ貯溜液１Ａ上
の大気空間内に水蒸気（スチーム）を放出させる放出口
１５とを具え、該蒸留釜１よりベーパを導出させるスワ
ンネックタイプの導出路１１を水平方向に延設させ、フ
レキシブルパイプ１２及び導出経路１３を介して落下液
膜式凝縮器２（第１の凝縮器）に導かれるよう構成す
る。Embodiments of the present invention will now be illustratively described in detail with reference to the drawings. However, the dimensions, materials, shapes, relative positions and the like of the components described in this embodiment are not intended to limit the scope of the present invention thereto, but are merely examples, unless otherwise specified. Not too much. Figure 1
1 shows an apparatus for producing type B shochu according to an embodiment of the present invention, 1
Is a normal-pressure type distillation pot in which aged moromi is stored, a steam releasing part 10 installed at the bottom of the pot for heating and distilling the moromi storage liquid 1A, and the atmosphere above the mash storage liquid 1A in the distillation pot 1. A discharge port 15 for discharging water vapor (steam) is provided in the space, and a swan-neck type discharge path 11 for discharging vapor from the distillation still 1 is horizontally extended, and a flexible pipe 12 and a discharge path 13 are provided. And is guided to the falling liquid film type condenser 2 (first condenser).
【００１３】そして前記導出経路１３には、該経路１３
を垂直に立上げる立上げ部１３Ａを設け、蒸留した気体
状のベーパが立上げ部１３Ａを通過するも初溜時に生成
される不純物をともなう液のみが該立上げ部１３Ａに滞
留可能に構成する。そして該立上げ部１３Ａに滞留した
液は釜戻入経路１４を介して蒸留釜１側に戻入させる。
一方、放出口１５には不図示のボイラよりのスチーム経
路１７が連結され、初期加熱時のみ前記調節弁１６を開
いて蒸留釜１内のもろみ１Ａ上の釜内空間内に水蒸気
（スチーム）を放出可能に構成する。The derivation route 13 includes the route 13
Is provided so that the vaporized gaseous vapor passes through the start-up portion 13A, but only the liquid with impurities generated during the initial distillation can stay in the start-up portion 13A. . Then, the liquid retained in the start-up portion 13A is returned to the distillation still 1 side via the pot return path 14.
On the other hand, a steam path 17 from a boiler (not shown) is connected to the discharge port 15, and the control valve 16 is opened only at the time of initial heating so that steam (steam) is introduced into the space inside the distillation tank 1 on the mash 1A. It is configured to be releasable.
【００１４】又前記スチーム経路１７の電磁弁１６出口
側は分岐されて水蒸気放出部１０側にスチームを供給す
る蒸気圧縮機４の吐出側経路１９に連結される。一方前
記蒸気圧縮機４は、後記するフラッシュタンク内の減圧
蒸気を圧縮加熱してその圧縮スチームを釜底部に設置さ
れた水蒸気放出部１０を介して蒸留釜１内に放出し、も
ろみ貯溜液１Ａの加熱蒸留を行う。尚、４１はモータ、
４２はインバータである。Further, the outlet side of the solenoid valve 16 of the steam passage 17 is branched and connected to the discharge side passage 19 of the vapor compressor 4 for supplying steam to the steam releasing portion 10 side. On the other hand, the vapor compressor 4 compresses and heats decompressed vapor in a flash tank, which will be described later, and discharges the compressed steam into the distillation pot 1 through a steam releasing section 10 installed at the bottom of the pot, and the mash liquid 1A The heat distillation is performed. 41 is a motor,
42 is an inverter.
【００１５】一方落下液膜式凝縮器２内に導入されたベ
ーパは導出経路１３と連設する伝熱パイプ２４内周側を
落下する冷却水と熱交換されながら冷却及び高沸点成分
が凝縮され、液分離タンク２３により該高沸点成分を液
分離し、液冷却器２５内で冷却水により冷却され、高沸
点成分の原酒として取り出される。尚、液分離タンク２
３により凝縮された高沸点成分の一部は還流経路２６を
介して蒸留釜１に戻入される。そして前記ベーパの奪熱
により例えば８０℃に加温された冷却水は、落下液膜式
凝縮器２で一部蒸発してフラッシュタンクへ導かれる。
ポンプ３０は冷却水ポンプである。On the other hand, the vapor introduced into the falling liquid film type condenser 2 is heat-exchanged with the cooling water falling on the inner peripheral side of the heat transfer pipe 24 connected to the outlet path 13 while cooling and condensing high boiling point components. The high-boiling point component is liquid-separated by the liquid separation tank 23, cooled in the liquid cooler 25 with cooling water, and taken out as high-boiling point component sake. Liquid separation tank 2
Part of the high boiling point component condensed by 3 is returned to the distillation still 1 via the reflux path 26. Then, the cooling water heated to, for example, 80 ° C. by the heat taken by the vapor is partially evaporated in the falling liquid film type condenser 2 and introduced to the flash tank.
The pump 30 is a cooling water pump.
【００１６】そして液分離タンク２３により高沸点成分
が除去されたベーパは導出パイプ３１を介して通常の冷
却水の熱交換により凝縮される第２の凝縮器３に導入さ
れ、低沸点成分の凝縮を行うと共に、液分離タンク３３
により該低沸点成分を液分離し、該低沸点成分の原酒と
して取り出す。そして前記液分離タンク３３により凝縮
されなかったベーパは経路３９により系外に放出され
る。尚、図中２８、３６はレベル調整器、２７、３７は
電磁弁である。Then, the vapor from which the high boiling point component has been removed by the liquid separation tank 23 is introduced into the second condenser 3 which is condensed by heat exchange of ordinary cooling water through the outlet pipe 31, and the low boiling point component is condensed. And liquid separation tank 33
The low-boiling point component is liquid-separated by, and the low-boiling point component is taken out as raw sake. Then, the vapor that has not been condensed by the liquid separation tank 33 is discharged to the outside of the system through the path 39. In the figure, 28 and 36 are level adjusters, and 27 and 37 are solenoid valves.
【００１７】次に前記実施例の説明で既に明らかになっ
たが、本実施例の動作を焼酎製造手順にしたがって再度
概略的に説明する。先ず蒸留釜１に熟成もろみを所定張
込後、蒸留の際前記＊電磁弁１６を開いて蒸留釜１内の
もろみ上部の釜内空間内に放出口１５より水蒸気（スチ
ーム）を放出し、該大気空間内に存在する香味成分を水
蒸気とともに落下液膜式凝縮器２側に導入する。これに
より大気放出されるもろみ貯溜液１Ａ上に浮遊する初溜
時の香味成分を有効に捕足できる。又前記スチーム経路
１７の電磁弁１６出口側は分岐されて蒸気圧縮機４の吐
出側経路１９を介して貯溜液１Ａ底部の水蒸気放出部１
０側にスチームを供給するとともに、更に前記蒸気圧縮
機４でフラッシュタンク５内の減圧蒸気を圧縮加熱して
その圧縮スチームを蒸留釜１内に放出し、貯溜液１Ａの
加熱蒸留を行う。Next, as has already become clear in the description of the above-mentioned embodiment, the operation of this embodiment will be outlined again in accordance with the procedure for producing shochu. First, after a predetermined amount of aged moromi is put in the still pot 1, during the distillation, the * solenoid valve 16 is opened to release steam (steam) from the outlet 15 into the space inside the still pot above the mash. The flavor component existing in the atmospheric space is introduced into the falling liquid film type condenser 2 side together with the steam. As a result, it is possible to effectively capture the flavor component at the time of initial storage that is floating on the moromi storage liquid 1A that is released to the atmosphere. Further, the outlet side of the solenoid valve 16 of the steam path 17 is branched to pass through the discharge side path 19 of the vapor compressor 4 and the water vapor discharge part 1 at the bottom of the stored liquid 1A.
While supplying steam to the 0 side, the vapor compressor 4 further compresses and heats the decompressed vapor in the flash tank 5 and discharges the compressed steam into the distillation pot 1 to heat and distill the stored liquid 1A.
【００１８】そして該蒸留により生成されたベーパは、
蒸留釜１よりスワンネック１１、フレキシブルパイプ１
２及び導出経路１３を介して落下液膜式凝縮器２に導か
れる。そして落下液膜式凝縮器２内に導入されたベーパ
は導出経路１３と連設する伝熱パイプ２３内周側を落下
する冷却水と熱交換される。このときの熱交換温度は図
２に示すように８０℃以上であるので伝熱パイプ管２３
表面の温度も高く低沸点成分の凝縮は少ない。そして落
下液膜式凝縮器２通過後、液分離タンク２３により該高
沸点成分を液分離し、液冷却器２５内で冷却水により冷
却され、高沸点成分の原酒として取り出される。The vapor produced by the distillation is
Swan neck 11 from flexible still 1, flexible pipe 1
It is guided to the falling liquid film type condenser 2 via the 2 and the outlet path 13. Then, the vapor introduced into the falling liquid film type condenser 2 is heat-exchanged with the cooling water that drops on the inner peripheral side of the heat transfer pipe 23 that is connected to the outlet path 13. Since the heat exchange temperature at this time is 80 ° C. or higher as shown in FIG.
The surface temperature is also high, and the condensation of low boiling point components is small. After passing through the falling liquid film type condenser 2, the high-boiling point component is liquid-separated by a liquid separation tank 23, cooled by cooling water in a liquid cooler 25, and taken out as a high-boiling point component sake.
【００１９】この場合落下液膜式凝縮器２で凝縮した高
沸点成分は還流ライン２６により蒸留釜１に還流させる
事によって次段の通常の凝縮器３側で度数の高いアルコ
ールを製成することができる。したがって、従来のよう
に小冷し操作を必要としない。そして前記ベーパの奪熱
により例えば８０℃に加温された冷却水は、落下液膜式
凝縮器２で一部蒸発してフラッシュタンクへ導かれる。
この蒸発潛熱の利用を可能にするのは落下液膜凝縮器２
内で蒸発した蒸気を再利用する蒸気再圧縮機４である。In this case, the high boiling point component condensed in the falling liquid film type condenser 2 is returned to the distillation still 1 through the reflux line 26 to produce alcohol having a high frequency on the side of the ordinary condenser 3 in the next stage. You can Therefore, there is no need for a small cooling operation as in the conventional case. Then, the cooling water heated to, for example, 80 ° C. by the heat taken by the vapor is partially evaporated in the falling liquid film type condenser 2 and introduced to the flash tank.
It is the falling film condenser 2 that enables the use of this evaporation heat.
It is a vapor recompressor 4 that reuses the vapor that has evaporated inside.
【００２０】そして液分離タンク２３により高沸点成分
が除去されたベーパは熱交換パイプを介して通常の冷却
水の熱交換により凝縮される第２の凝縮器３に導入さ
れ、低沸点成分の凝縮を行うと共に、液分離タンクによ
り該低沸点成分を液分離し、液冷却器２５内で冷却水に
より冷却され、低沸点成分の原酒として取り出される。
この場合前記凝縮器の冷却は冷却水による顕熱利用であ
るが、本発明においては、通常の凝縮器の前に落下液膜
式凝縮器２を設け、前もって高沸点成分の凝縮を行い、
通常の凝縮器に導入されるベーパの温度が８５℃前後に
低下しているために、且つ分縮を行うために低沸点成分
の凝縮を行う際に必要とされる冷却水の必要量も従来の
１／４程度にまで少なくすることが出来る。図３（Ｂ）
はかかる実施例の温度分布を示す。又図４は前記夫々の
凝縮器２、３により得られるアルコール度数の時系列変
化を示し、従って、前記分縮した高沸点成分と低沸点成
分の原酒の混合により製品の味覚・芳香とともにアルコ
ール度数の調整を行なう事が出来る。Then, the vapor from which the high boiling point components have been removed by the liquid separation tank 23 is introduced into the second condenser 3 which is condensed by the heat exchange of the ordinary cooling water through the heat exchange pipe, and the low boiling point components are condensed. At the same time, the low boiling point component is liquid-separated by the liquid separation tank, cooled in the liquid cooler 25 by the cooling water, and taken out as low-boiling point component sake.
In this case, the cooling of the condenser uses sensible heat by cooling water, but in the present invention, the falling liquid film type condenser 2 is provided in front of the ordinary condenser, and the high boiling point component is condensed in advance,
Since the temperature of the vapor introduced into an ordinary condenser has dropped to around 85 ° C, and the required amount of cooling water required for condensing low-boiling-point components in order to carry out partial condensation is also conventionally required. It can be reduced to about 1/4. Figure 3 (B)
Shows the temperature distribution of such an example. Further, FIG. 4 shows a time-series change in alcohol content obtained by the respective condensers 2 and 3. Therefore, the alcohol content as well as the taste and aroma of the product are mixed by mixing the fractionated high-boiling point component and low-boiling point component sake. Can be adjusted.
【００２１】[0021]
【発明の効果】以上記載のごとく本発明によれば、釜様
臭が生じる事なく、而も香気成分が放散される事なく芳
香に富む蒸留酒、特に乙類焼酎を得る事が出来る。又本
発明は前記蒸留により製造される源酒のアルコール度
数、更には香味、芳香等を任意に調整し得、結果として
香味、芳香の向上と共にバラエティに富んだ蒸留酒を得
る事が出来る。更に本発明は、溜出ベーパを冷却する冷
却水の大幅削減を図る事が出来る。As described above, according to the present invention, distilled liquor rich in aroma, particularly Otsuka shochu, can be obtained without producing a kettle-like odor and without emitting aroma components. Further, according to the present invention, the alcohol content of the source liquor produced by the above-mentioned distillation, as well as the flavor, aroma and the like can be adjusted optionally, and as a result, distilled liquor rich in variety can be obtained while improving the flavor and aroma. Further, the present invention can significantly reduce the cooling water for cooling the distilling vapor.
【図１】本発明の実施例に係る乙類焼酎の製造装置を示
す。FIG. 1 shows an apparatus for manufacturing type B shochu according to an embodiment of the present invention.
【図２】従来技術に係る乙類焼酎の製造装置を示す。FIG. 2 shows an apparatus for producing type B shochu according to the prior art.
【図３】蒸留ベーパ及び冷却水の温度変化を示し、
（Ａ）は図２に示す従来装置、（Ｂ）は図１に示す製造
装置である。FIG. 3 shows changes in temperature of distilled vapor and cooling water,
(A) is the conventional apparatus shown in FIG. 2, and (B) is the manufacturing apparatus shown in FIG.
【図４】前記図１に示す製造装置で分縮される高沸点成
分と低沸点成分の夫々の時系列アルコール度数変化を示
す時系列分布図である。FIG. 4 is a time-series distribution chart showing the time-series alcohol content change of each of the high-boiling point component and the low-boiling point component which are decondensed by the manufacturing apparatus shown in FIG.
１ 蒸留釜 ２ 第１の凝縮器 ３ 第２の凝縮器 ４ 水蒸気圧縮機 ５ フラッシュタンク １１、１２、１３ 導出路 １３Ａ 立上げ部 １５ スチーム放出口 1 Distiller 2 1st condenser 3 2nd condenser 4 Steam compressor 5 Flash tank 11, 12, 13 Outflow path 13A Start-up part 15 Steam discharge port
───────────────────────────────────────────────────── フロントページの続き (72)発明者 坂下 茂 東京都江東区牡丹２丁目13番１号 株式会 社前川製作所内 (72)発明者 鮫島 ▲吉▼廣 鹿児島県枕崎市西鹿籠4131番地 薩摩酒造 株式会社内 (72)発明者 米元 俊一 鹿児島県枕崎市西鹿籠4131番地 薩摩酒造 株式会社内 (72)発明者 小峯 修一 鹿児島県枕崎市西鹿籠4131番地 薩摩酒造 株式会社内 (72)発明者 吉元 清一 大分県大分市大字青崎４番１ 九州電力株 式会社新大分発電所内 (72)発明者 榊原 紀孝 福岡県福岡市南区塩原二丁目１番47号 九 州電力株式会社総合研究所内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Shigeru Sakashita Shigeru Sakashita 2-13-1, Botan, Koto-ku, Tokyo Inside Maekawa Co., Ltd. (72) Inventor Samejima ▲ Yikichi Hiro, Shiroshima 431 Nishikago, Makurazaki, Kagoshima Prefecture Satsuma Sake Brewing Co., Ltd. (72) Inventor Shunichi Yonemoto 4131 Nishishikago, Makurazaki, Kagoshima Prefecture Satsuma Sake Brewing Co., Ltd. (72) Inventor Shuichi Komine 4131 Nishishikago, Makurazaki, Kagoshima Prefecture Satsuma Brewery Co., Ltd. (72) Inventor Seiichi Yoshimoto 4-1 Aosaki, Oita-shi, Oita Prefecture Kyushu Electric Power Co., Inc. Shin-Oita Power Plant (72) Inventor Noritaka Sakakibara 2-47, Shiobara, Minami-ku, Fukuoka-shi, Fukuoka Kyushu Electric Power Co., Inc.
Claims (6)
縮させる複数の凝縮器を設け、該溜出ベーパの高沸点成
分と低沸点成分とを夫々の凝縮器により分離凝縮させる
事を特徴する蒸留酒の製造方法1. A plurality of condensers for condensing distilled vapor distilled by a distillation pot are provided, and a high boiling point component and a low boiling point component of the distilled vapor are separated and condensed by respective condensers. Method of manufacturing distilled spirits
により味覚、香味の調整を行う事を特徴とする請求項１
記載の蒸留酒の製造方法2. The taste and flavor are adjusted by the mixing ratio of the separated and condensed liquids.
Method for producing distilled liquor described
導く導出路の途中に、立上げ部を設け、該立上げ部より
初溜時に生成される不純物をともなう液を蒸留釜側に戻
入させるか若しくは系外に放出させる事を特徴とする請
求項１記載の蒸留酒の製造方法3. A riser is provided in the middle of the lead-out path for guiding the distilling vapor from the distillation pot to the first condenser, and the liquid with impurities generated at the first distillation from the riser is placed on the distillation pot side. The method for producing a distilled liquor according to claim 1, wherein the distilled liquor is returned to or discharged from the system.
内空間内に水蒸気（スチーム）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前記いずれかの
凝縮器側で回収させる事を特徴とする請求項１記載の蒸
留酒の製造方法4. At the time of distillation, steam (steam) is discharged into the space inside the pot above the mash in the distilling pot, and the flavor component present in the atmospheric space is steamed together with the steam on the condenser side. The method for producing distilled liquor according to claim 1, characterized in that it is recovered.
器通過後の冷却水の一部を蒸発させて、その蒸発潛熱を
利用して前記高沸点成分の凝縮を行うとともに、該蒸発
させた水蒸気を圧縮させて、該圧縮水蒸気を蒸留釜内の
もろみを蒸留させる水蒸気の加熱に使用する事を特徴と
する請求項１記載の蒸留酒の製造方法5. A part of the cooling water that has passed through the first condenser for condensing the high-boiling component is evaporated, and the heat of evaporation is used to condense the high-boiling component, and the evaporation is performed. The method for producing distilled liquor according to claim 1, wherein the steam thus generated is compressed and the compressed steam is used for heating the steam for distilling the mash in the distillation pot.
することにより度数の高い蒸留酒を得ることを特徴とす
る請求項１記載の蒸留酒の製造方法6. The method for producing distilled liquor according to claim 1, wherein distilled liquor having a high frequency is obtained by returning the condensate of the high-boiling point component to an evaporator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18674793A JP3537463B2 (en) | 1993-06-30 | 1993-06-30 | Distilled liquor production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18674793A JP3537463B2 (en) | 1993-06-30 | 1993-06-30 | Distilled liquor production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0716090A true JPH0716090A (en) | 1995-01-20 |
| JP3537463B2 JP3537463B2 (en) | 2004-06-14 |
Family
ID=16193942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18674793A Expired - Lifetime JP3537463B2 (en) | 1993-06-30 | 1993-06-30 | Distilled liquor production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3537463B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6908318B2 (en) | 2001-08-08 | 2005-06-21 | 3M Innovative Properties Company | Batch electrically connecting sheet |
| JP2007038147A (en) * | 2005-08-03 | 2007-02-15 | Hitachi Plant Technologies Ltd | Distillation apparatus |
| KR200471677Y1 (en) * | 2013-09-30 | 2014-03-13 | 주식회사 창해에탄올 | Apparatus for preparing high quality distilled soju by separating aromatic compounds following boiling point |
| KR101371617B1 (en) * | 2013-09-30 | 2014-03-14 | 주식회사 창해에탄올 | Method for preparing high quality distilled soju by separating aromatic compounds following boiling point |
| CN103710246A (en) * | 2014-01-21 | 2014-04-09 | 山东省轻工业设计院 | Multi-stage serial-connected type white wine condenser |
| JP2016054662A (en) * | 2014-09-08 | 2016-04-21 | 三和酒類株式会社 | Method and apparatus for producing distilled liquor |
| CN107287066A (en) * | 2017-06-16 | 2017-10-24 | 新疆盛世龟兹葡萄酒有限公司 | Continuous high-efficient fractional distillation equipment and process |
| CN109355160A (en) * | 2018-11-27 | 2019-02-19 | 灵参生物科技（大连）有限公司 | A kind of the alcohol purifier and method of Production of Health Wine |
| CN111471569A (en) * | 2020-06-03 | 2020-07-31 | 廖莱 | Solid-state liquor distillation equipment and distillation method |
-
1993
- 1993-06-30 JP JP18674793A patent/JP3537463B2/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6908318B2 (en) | 2001-08-08 | 2005-06-21 | 3M Innovative Properties Company | Batch electrically connecting sheet |
| JP2007038147A (en) * | 2005-08-03 | 2007-02-15 | Hitachi Plant Technologies Ltd | Distillation apparatus |
| KR200471677Y1 (en) * | 2013-09-30 | 2014-03-13 | 주식회사 창해에탄올 | Apparatus for preparing high quality distilled soju by separating aromatic compounds following boiling point |
| KR101371617B1 (en) * | 2013-09-30 | 2014-03-14 | 주식회사 창해에탄올 | Method for preparing high quality distilled soju by separating aromatic compounds following boiling point |
| CN103710246A (en) * | 2014-01-21 | 2014-04-09 | 山东省轻工业设计院 | Multi-stage serial-connected type white wine condenser |
| JP2016054662A (en) * | 2014-09-08 | 2016-04-21 | 三和酒類株式会社 | Method and apparatus for producing distilled liquor |
| CN107287066A (en) * | 2017-06-16 | 2017-10-24 | 新疆盛世龟兹葡萄酒有限公司 | Continuous high-efficient fractional distillation equipment and process |
| CN107287066B (en) * | 2017-06-16 | 2023-11-24 | 新疆红河农业科技有限公司 | Continuous efficient fractional distillation equipment and process method |
| CN109355160A (en) * | 2018-11-27 | 2019-02-19 | 灵参生物科技（大连）有限公司 | A kind of the alcohol purifier and method of Production of Health Wine |
| CN111471569A (en) * | 2020-06-03 | 2020-07-31 | 廖莱 | Solid-state liquor distillation equipment and distillation method |
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|---|---|
| JP3537463B2 (en) | 2004-06-14 |
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