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Method for vacuum-distilling and aging brewage, and alcoholic beverage

A distillation method and technology for alcoholic beverages, applied in the field of alcoholic beverages, can solve the problems of being unsuitable for long-term aging, and achieve the effect of short time required, less energy, and increased alcohol concentration

Inactive Publication Date: 2020-05-08
NAORAI INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since brewed alcohol such as Japanese sake (sake) has an alcohol concentration of less than 20 degrees, it is considered unsuitable for long-term aging

Method used

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  • Method for vacuum-distilling and aging brewage, and alcoholic beverage
  • Method for vacuum-distilling and aging brewage, and alcoholic beverage
  • Method for vacuum-distilling and aging brewage, and alcoholic beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] A vacuum drying device (manufactured by F·E·C Co., Ltd., trade name "Vacuum Dryer FED-50") was used as a vacuum distillation device. 10 L of pre-made sake was put into the container, the pressure was reduced to -98 kPa, and vacuum distillation was performed for 30 minutes at a temperature in the container of 35°C. The recovered condensed water is 2L, and 8L of liquid remains in the container. The recovered condensed water (alcoholic beverage with an alcohol concentration of about 50 degrees) was evaluated.

Embodiment 2

[0098] The condensed water of Example 1 was stored at 20° C. for 12 months for aging. The aged condensate (aged alcoholic beverage) was evaluated.

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Abstract

A method is provided for vacuum-distilling a brewage such as Japanese sake that is manufactured in advance, with which it is possible to increase the alcohol concentration at low energy and in a shortamount of time without damaging the aroma, flavor, etc. The method for vacuum-distilling a brewage is characterized by comprising: an alcohol vapor generation step in which the brewage manufactured in advance is depressurized, and vapor derived from the brewage is generated at a temperature of 55 DEG C or less; a condensation step in which the vapor generated in the alcohol vapor generation stepis cooled and a condensate is generated; and a recovery step in which the condensate generated in the condensation step is recovered.

Description

technical field [0001] The present invention relates to a method of vacuum distillation of brewed sake produced in advance, and more particularly to a method of vacuum distillation of brewed sake capable of increasing the alcohol concentration without impairing the aroma and taste, a method of aging brewed sake, and a method for aging brewed sake by vacuum distillation of brewed sake And get alcoholic beverages. Background technique [0002] In the field of alcoholic beverages, attempts have been made to increase alcohol concentration from various aspects such as product differentiation and diversification. Techniques for increasing the alcohol concentration of alcoholic beverages, such as distillation, alcohol addition, membrane permeation, and freeze-drying, are known (Non-Patent Document 1). [0003] Sake, one of brewed sake, is an alcoholic drink that produces alcohol, umami, and aroma through fermentation, but there is a limit to increasing the alcohol concentration th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/08
CPCC12H6/02C12G3/022C12H1/22
Inventor 三宅纮一郎福本康文
Owner NAORAI INC
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