JP3559339B2 - Label for flavor characteristics of sake - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a display label in which sake is graphed based on a sensory test.
[0002]
[Prior art]
Conventionally, sake has been classified and displayed from various angles. For example, classification by brewing method or treatment method, classification by production region, classification by kind of raw rice or yeast, and the like can be mentioned. These classifications can be found on the sake label or on the back label.
[0003]
On the other hand, it is also practiced to analyze the taste of sake with a device and classify and display the taste according to the measured numerical value.
[0004]
[Problems to be solved by the invention]
However, there is a problem that it is difficult to understand the subtleties of the taste and aroma of sake only by the display classified according to the above-mentioned brewing method and raw materials. The taste and aroma of sake is more delicate and diverse than other liquors, such as wine. It is not too much to say that sake has a different taste and aroma depending on its brand.
[0005]
Further, there is also a problem that the component analysis numerical value often gives an impression different from the taste when actually put on the mouth.
[0006]
As described above, according to the conventional classification method, there is a possibility that the classification of sake may be different from the impression when actually used. Therefore, as a result of relying only on the classification, there is a possibility that a problem may occur that the compatibility with cooking is not achieved. There is a compatibility between the taste and aroma of sake and the dishes, and if the compatibility is good, there is a relationship that complements each other.
[0007]
Therefore, an object of the present invention is to display the taste and aroma of sake so that they can be easily understood visually by graphing the taste and aroma of sake, and to display the taste and aroma of sake so as to be the same as a person's actual sense. It is an object of the present invention to provide a display label on which the flavor characteristics of sake can be graphed so that the compatibility between sake and food can be easily and accurately known.
[0008]
[Means for Solving the Problems]
In order to achieve this object, a display label based on the flavor characteristics of the sake of the present invention is created as follows.
[0009]
Four axes are provided crossing each other in a cross shape, and these four axes have four levels of sweetness, bitterness, sourness, and umami, and gorgeous fragrance, gentle fragrance, refreshing fragrance, and fullness. And the level of the four types of scents, and the four types of sake and the four types of scents of the sake are taken in accordance with the taste and smell of humans, and then the level of the taste is determined. A graph is created by connecting the points that have been scored and the points that have the scent level with a line.
[0010]
The present invention classifies sake in terms of two characteristics, taste and aroma. In the present invention, the taste is divided into four types: sweetness, bitterness, sourness, and umami. In addition, the scent is divided into four types: gorgeous scent, gentle scent, refreshing scent, and plump scent. And these four kinds of tastes and four kinds of scents are graphed on four axes.
[0011]
Here, the taste is felt on the tongue and in the mouth. On the other hand, the scent is felt from the nose. Both are leveled by what is perceived by the human actual sensory organs (sensory tests).
[0012]
"Sweetness" is an everyday taste that is familiar and is a stimulating taste like sugar. Similarly, “sour” is a stimulating taste like lemon, and is derived from amino acids and the like. "Bitterness" is an irritating taste similar to radish, which is derived from minerals and calcium. However, "umami" is a taste that is felt after the sweetness, sourness, and bitterness are felt unlike these sweetness, sourness, and bitterness.
[0013]
The four types of scents are as follows, for example.
[0014]
The “gorgeous fragrance” refers to fragrances such as fruits such as litchi, melon, apple, pear, banana, flowers such as lilac, violet, watermelon, Yamabuki, gardenia, and candy.
[0015]
"Refreshing scent" refers to scents like fresh green leaves, bamboo leaves, pine leaves, fruits such as lemon, pineapple, green apple and grapefruit, and herbs.
[0016]
"Gentle scent" refers to scents such as stone, charcoal, cypress, ferns, bunches, characters, springs, butterbur spices, spices, and minerals.
[0017]
"Plump scent" refers to a scent such as fresh sticky rice, shiratama flour, azuki, soybean, rice, fresh cream, marshmallow, yogurt, biscuit, honey, chestnut, walnut, fresh, peanut, and almond.
[0018]
By the way, in considering the compatibility between sake and food, it is natural to synchronize the taste of both sake and food. However, on the other hand, the characteristics of the scent are also important, and the compatibility differs considerably depending on the impression given by the scent of sake and dishes.
[0019]
For example, if the gorgeous scent of the sake is very high, the scent is conspicuous on the dish rather than rising, and the flavor of the dish may be spoiled. The fruit impressed by the fruit scent included in the scent of sake may be added to the dish or used in the dish itself to be combined with the scent of sake. Similarly, for sake that has a spicy feeling that is perceived as a mild aroma, using similar spices for cooking also creates a harmony between sake and food, and creates a synergistic effect of aroma with each other. Good. In this way, depending on the characteristics of the aroma of sake, harmony with ingredients and dishes is created and complements each other.
[0020]
Therefore, it is important to comprehensively consider the impression of taste and aroma and understand the compatibility with cooking. At this time, it is necessary to keep in mind that the impression when only sake is tasted and the impression when tasted with food are not always the same.
[0021]
FIG. 7 shows the relationship between the taste and aroma of cooking and the taste and aroma of sake. As shown in FIG. 7, the taste and aroma of cooking and the taste and aroma of sake all affect each other. In other words, unless it is possible to recognize the taste and aroma of sake so as to match the actual sense of humans, it cannot be said that it is impossible to know sake that is truly compatible with cooking. The present invention enables anyone to objectively recognize the taste and aroma of sake so as to match the actual sense of human beings.
[0022]
There is also a method of classifying Ginjo liquor, Honjo brewed liquor, unrefined liquor, Junmai liquor, etc., depending on the manufacturing method and raw materials. May be very different. In this case, it cannot be said that the classification for checking the compatibility with the dish is appropriate. Rather, even if one just believes in the classification, it may even become significantly incompatible with cooking. On the other hand, according to the present invention, such inconveniences can be greatly reduced because of the sensuality.
[0023]
Next, four typical example models of sake obtained by a normal production method using the present invention will be described with reference to FIG. Judging from the shape of the graph of taste or aroma and the overall size, the length and area of the triangle formed inside the four axes, classification was made by type (typical example).
[0024]
Before that, as shown in FIG. 5, among the four axes, the vertical axis is the I axis and the III axis, and the horizontal axis is the II axis and the IV axis. As for the taste, the levels of sweetness, acidity, bitterness, and umami are shown on the I axis to the IV axis, respectively. On the other hand, regarding the scent, the levels of gorgeous scent, refreshing scent, gentle scent, and plump scent are shown on the I axis to the IV axis, respectively. For the four axes, four levels of fine, low, medium, and high levels are shown as graduations as they move away from the intersections of the axes.
[0025]
The graph of FIG. 6 described next is a typical example of a model created using FIG.
[0026]
( I ) Typical examples of types of gorgeous aroma and refreshing taste (see Fig. 6)
[0027]
In terms of taste, this type is formed on the left side triangle (I axis, II axis, III axis) with respect to the vertical axis (I axis and III axis) as shown in FIG. Is characterized by a larger area than the right triangle (a triangle formed between the I axis, the IV axis, and the III axis).
[0028]
In addition, in terms of scent, as shown in FIG. 6 (B), with reference to the vertical axis (I axis and III axis), a triangle formed between the left side triangle (I axis, II axis, and III axis) ) Has a larger area than the right triangle (a triangle formed between the I axis, the IV axis, and the III axis), and an upper triangle (a triangle formed between the I axis and the II axis) is formed on the left side. It is characterized by being larger than the lower triangle (a triangle formed between the II axis and the III axis).
[0029]
This type has a high standing scent of fruits and flowers, and has a light and refreshing taste.
[0030]
Ginjo and Daiginjo are typical. Some of these brews also apply.
[0031]
( Ii ) A typical example of a type with a clear aroma and a light taste (see FIGS. 6 (C) and (D))
[0032]
As shown in FIGS. 6C and 6D, this type is characterized in that the area of the entire square is small in terms of taste and aroma.
[0033]
This type has a fresh and light hint of aroma and a smooth and fresh taste, although the standing aroma is suppressed.
[0034]
Raw sake is typical. There are also brewed sake and Junmai sake.
[0035]
( Iii ) Typical examples of types of refined aroma and rich taste (see FIGS. 6 (E) and (F))
[0036]
As shown in FIGS. 6 (E) and 6 (F), the greatest feature of this type is that the right triangle has a larger area than the left triangle with respect to the vertical axis, as shown in FIGS. It is.
[0037]
Also, in principle, the whole scent in FIG. (F) is smaller than the whole taste in (E), and when the graph of taste and scent is overlapped, the square of the whole scent is completely included in the square of the whole taste. It is also a feature that it takes a form to be performed. (However, there are exceptional cases where the taste and aroma partially overlap.)
[0038]
This type has a calm aroma and a slightly heavy good bitterness and umami.
[0039]
Junmai sake is typical. Some of these brews also apply.
[0040]
( Iv ) Typical examples of plump scents and rich flavor types (see FIGS. 6 (G) (H))
[0041]
In terms of scent, as shown in FIG. 6 (H), with respect to the vertical axis, the right triangle has a larger area than the left triangle, and the right triangle has the lower triangle (II axis / III axis). A feature is that a triangle formed between them is larger than an upper triangle (a triangle formed between the II axis and the III axis).
[0042]
Further, as shown in FIGS. 6 (G) and 6 (H), there is a feature that the whole area is large in both taste and scent.
[0043]
In the lower right region, the taste line is inside the scent line and does not exceed the scent.
[0044]
This type has an aroma of nuts and a heavy and moderately good bitterness and aftertaste.
[0045]
Old sake is typical. Some of Junmai sake also apply.
[0046]
In the present specification, for convenience of description, the above-described four types of typical sake are referred to as follows.
(I) Type of gorgeous aroma and refreshing taste → Scented sake (ii) Type of refreshing aroma and light taste → Refreshing sake (iii) Type of refined aroma and rich taste → Rich sake (iv) Plump aroma Rich and rich flavor type → Sake [0047]
The sake belonging to these types (i) to (iv) has a good dish according to its taste and aroma. Of course, even for sake belonging to the same type, more compatible dishes can be specifically listed according to the form of each graph.
[0048]
Of the four axes described above, the sweetness / bent scent and the bitterness / mild scent on the ordinate are less likely to change than the sourness / fresh scent, umami / puffy scent on the abscissa. For example, when sake is exposed to the open air, the bitterness / fresh scent, the umami / puffy scent are more likely to deteriorate than the sweet / smooth scent and the sour / soft scent.
[0049]
In addition, there is interlocking between taste and aroma, mutual taste, and mutual aroma. For example, there is a relationship that when a certain taste increases, a certain outside taste decreases accordingly. Therefore, the form of the graph is naturally limited, and does not appear completely freely.
[0050]
It should be noted that, of course, there are many intermediate sakes which are not clear to what type the actual sake differs from the typical example described above.
[0051]
The compatibility between the typical examples of the four types of sake classified as described above and the dishes is as follows.
[0052]
(1) Compatibility of four types of sake and cooking ingredients, making use of the flavor of the ingredients of fragrant seafood.
・ Suitable for ingredients with less animal taste, such as seafood, compared to refreshed red meat.
・ Suitable for dishes with high amino acid content.
・ Suitable for meats rich in matured oils and fats, high-protein dishes, and animal foods that have undergone protein degradation.
[0053]
(2) Compatibility between four types of sake and Western-style dishes. The fragrance is the strongest among the four types of fragrance, and the overall fragrance is relatively narrow.
It goes well with fish and vegetables seasoned with butter and cream.
・ Since the refreshing taste and aroma are both soft and harmonious, the compatibility range of the dishes is wide.
In particular, it is compatible with lightly seasoned dishes and dishes that have a light sweetness in the ingredients themselves.
・ The sake scent makes the savory, dairy and cereals feel, and the taste is moderately sour with umami and bitterness in harmony with the aftertaste. Therefore, it is compatible with dishes with rich taste.
・ It goes well with dishes made from rich sake meats and dishes with rich fat content. In other words, the flavor is very complex, such as spice, nut, and iodine, and the whole taste is harmonious.The flavor is rich, the taste is rich, and the lingering taste is long. Good compatibility.
[0054]
(3) Compatibility with Japanese-style dishes-The range of dishes that are compatible with Japanese-style dishes is also narrow.
・ It goes well with any Japanese-style dish, regardless of the refreshing ingredients and the intensity of the taste.
・ The range of compatibility with liquor is wide.
・ Because it has a unique personality among the four types of sake, it has a rich taste and goes well with dishes with a lot of animal-based resins.
[0055]
(4) Chinese food and the four types that are compatible with each other tend to follow Western-style and Japanese-style dishes.
In particular, Junshu goes well with Chinese cuisine.
[0056]
So far, we have described the compatibility between four types of sake and food, but not just for cooking, but in various cases such as compatibility with sauces, drinking temperature, and when making cocktails with other liquors. Can be applied to finding the best match for each type.
[0057]
[Action]
According to the present invention, the flavor characteristics of sake are graphed and displayed visually so as to be easily understood.
[0058]
In addition, the shape and overall size formed by the level of taste and fragrance, and the length and area of the triangle formed in the area inside the four axes, allow the flavor characteristics of sake to be easily and visually comprehensible. I do. Thus, from the viewpoint of the taste and aroma of the sake displayed by the graph, a dish that is compatible with the sake is found.
[0059]
【Example】
Hereinafter, an embodiment of a label indicating the flavor characteristics of sake of the present invention will be described with reference to FIGS.
[0060]
In this example, both the taste and aroma levels are represented on the four axes shown in FIG.
[0061]
In this example, typical examples of the sake belonging to the models (i) to (iv) described above are shown as specific examples, and the respective tastes, aromas, reasons for compatibility with the dishes, the dishes, and the drinking temperatures are shown. . The solid line in the graph indicates taste 1 and the dotted line indicates scent 2.
[0062]
( I ) Typical example of sake belonging to the type of gorgeous aroma and refreshing taste Japanese sake flavor shown in Fig. 1 (A): refreshing, refreshing, gentle sweetness, fresh acidity And the slight bitterness are well balanced.
Fragrance: harmony with gorgeous and refreshing.
Reason for compatibility with food: Consider the compatibility with refreshing and refreshing dishes from the refreshing taste.
Cooking example: Ayu no tuna, blowfish sashimi, seafood salad, scallop foil steamed, raw oyster drinking temperature: 8-10 ° C
Japanese sake taste shown in FIG. 1 (B): The refreshing sweetness is immediately wrapped in a fresh acidity, and the refreshing bitterness reminiscent of fresh green leaves gives a fresh taste.
Smell: Refreshing scent exceeds gorgeous scent.
Reason for compatibility with food: Refreshing bitterness and refreshing aroma are adjusted to the food.
Cooking example: grilled salted ayu, abalone steak, wild vegetables (butterbur sprout, cod sprouts) tempura plastic Drinking temperature: 10-12 ° C
[0063]
( Ii ) A typical example of sake belonging to the type of fresh aroma and light taste: The sake taste shown in FIG. 2 (A): balance of light and gentle sweetness, smooth umami and gentle acidity. Gives a soft and smooth impression overall.
Fragrance: The mellowness and calm of a subdued, calm harmony.
Reason for compatibility with food: For a light and gentle taste and a calm aroma, consider a dish with a simple and light taste.
Cooking examples: squid somen, egg tofu, sweet shrimp and scallop sashimi, steamed in bowl, vegetable mousse Drinking temperature: 6-8 ° C
Japanese sake flavor shown in FIG. 2 (B): smooth and smooth gentle sweetness, fresh and refreshing acidity, and gentle and delicate bitterness like water soy, giving a light and comfortable impression.
Fragrance: Plump and gorgeous harmony.
Reason for compatibility with food: Demand for gentle and fresh characteristics from the taste impression.
Cooking example: Shirako vinegar, simmered savory radish, boiled tofu, squid and shrimp sashimi, Junsai greens Drinking temperature: 6-8 ° C
[0064]
( Iii ) A typical example of sake belonging to the type of refined aroma and rich taste: Japanese sake taste shown in FIG. 3 (A): the sweetness that gives creaminess and the bitterness that makes you feel the fragrance are synchronized and rich. Powerful taste aroma that brings out the umami that gives the taste: Compatibility with plump aroma-based dishes Reason: From the impression of giving a creamy taste and richness, the dishes are rich in dairy products or rich in miso think of.
Cooking examples: Chicken cream boiled, shrimp cream gratin, mackerel miso boiled, miso-based pan, dried abalone stew.
Drinking temperature: 12-15 ° C
Japanese sake taste shown in FIG. 3 (B): mild sweetness and sourness are harmonized, and the pleasant bitterness with umami is further emphasized.
Smell: Plump scent and gentle scent are synchronized.
Reason for compatibility with food: Consider that the food itself has richness from the impression of richness with umami.
Cooking examples: hamburger steak, sukiyaki, saikyo grilled straw, white eel grilled.
Drinking temperature: 10-12 ° C 40-42 ° C
[0065]
( Iv ) A typical example of sake belonging to a plump scent and rich flavor type Sake flavor shown in FIG. 4 (A): plump and round, with a tasteful first impression As it spreads, the pronounced bitterness gives both a rich and refreshing impression. The bitterness and strong umami are less in the aftertaste, and the finish is smooth.
Smell: Complex and spicy impression, the overall scent is gentle and plump.
Reason for compatibility with food: Because of its spicy flavor and rich acidity, consider dishes with spicy flavor to light meat.
Cooking example: Pork oyster sauce, fried chicken, hamburger steak, pork stew, yakiniku Drinking temperature: 12 to 20 ° C 35 to 40 ° C
Sake taste shown in FIG. 4 (B): There is a hot spread by alcohol from the first impression, and the richness gradually increases in the mouth in the order of sweetness, acidity, umami, and bitterness.
Smell: Aroma that gives a complex plumpness is mainly used, and it is compatible with a strong impression scent that adds a gentle impression. Reason: Consider rich meat dishes and deep-seasoned fish dishes.
Cooking examples: eel kabayaki, buri teriyaki, sukiyaki, yakitori (sauce grilled), lamb roasting Drinking temperature: 15 to 20 ° C around 40 ° C
Note that the present invention is not limited to the above-described embodiment, and various modifications can be made.
[0067]
For example, it is not a typical example of the classification by type as in the above-described embodiment, and there are many that belong to an intermediate type thereof, which are also included in the present invention.
[0068]
Further, in the above-described embodiment, the graph of the sake by the normal production method is shown. However, the present invention is not limited to this, and it is possible to graph the sake other than the normal production method, and to easily know the taste and aroma characteristics. For example, what is shown in FIG. 8 is a high-sour liquor, as is apparent from the drawing, and can be obtained by various production methods such as using a sour baked koji. In FIG. 9, the sweetness is significantly prominent. It is obtained by using sake for part or all of the brewing water.
[0069]
In the graphs shown in FIGS. 1 to 4, “sweetness”, “bitterness”, “sourness”, “umami”, “gorgeous scent”, “mild scent”, “fresh scent”, “fluffy scent” Although described as "fragrance", the present invention is not limited to this, and may be replaced with other words as long as they have substantially the same meaning, or may be replaced with symbols or the like other than letters.
[0070]
【The invention's effect】
According to the label indicating the flavor characteristics of the sake of the present invention described above, the following effects can be obtained.
[0071]
The four axes and the four scents of the sake, which are based on human taste and smell, are connected by a line to display a graph, so that the flavor characteristics of sake can be easily understood visually. Can be displayed. Also, judging from the form and size of this graph, it comprehensively recognizes the taste and the impression of the fragrance, and clearly and easily identifies the appropriate compatibility between sake and food that matches the actual sense of human beings. You can know.
[Brief description of the drawings]
FIG. 1 is a graph showing Examples 1 and 2 of a label displaying the flavor characteristics of sake of the present invention, wherein (A) and (B) show typical examples of types of gorgeous aroma and refreshing taste.
FIG. 2 is a graph showing Examples 3 and 4 of labels showing the flavor characteristics of sake according to the present invention, wherein (A) and (B) both show typical examples of the type of clear aroma and light taste. .
FIG. 3 is a graph showing Examples 5 and 6 of labels showing the flavor characteristics of sake according to the present invention, wherein (A) and (B) both show a typical example of types of kneaded aroma and rich taste.
FIG. 4 is a graph showing Examples 7 and 8 of labels showing the flavor characteristics of sake according to the present invention, wherein (A) and (B) show typical examples of types of plump aroma and rich flavor. .
FIG. 5 is an explanatory diagram showing an example of the four axes of the present invention.
FIG. 6 is a graph of a typical example of a model for each taste / scent according to the classification method of the present invention, wherein (A) and (B) are models of taste / scent models of a gorgeous scent and a refreshing scent, respectively. Typical examples, (C) and (D) are typical examples of a model of taste and scent of a clear scent and light taste, respectively, and (E) and (F) are tastes of a refined scent and a rich taste, respectively. (G) and (H) show typical examples of a full-bodied scent model and a full-bodied taste type scent / scent model.
FIG. 7 is an explanatory diagram showing the relationship between the taste and aroma of cooking and the taste and aroma of sake.
FIG. 8 is a graph showing the flavor characteristics of sake produced by a special production method.
FIG. 9 is a graph showing flavor characteristics of sake produced by a special production method.
[Explanation of symbols]
1 taste 1 scent

Claims (1)

Four axes are provided crossing each other in a cross shape, and these four axes have four levels of sweetness, bitterness, sourness, and umami, and gorgeous fragrance, gentle fragrance, refreshing fragrance, and plump fragrance. And the level of the four types of scents, the four types of sake and the four types of scents of sake are taken by the four axes according to the taste and smell of humans, and then the level of the taste is determined. A display label for the flavor characteristics of sake, characterized by displaying a graph made by connecting the points taken and the points taking the scent level with a line.

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