JPH01101877A - Method for making fin liqueur of swellfish - Google Patents

Abstract

PURPOSE:To obtain fin liqueur of swellfish having good flavor and taste that can be served by Japanese restaurants, by setting the heating conditions of swellfish fins and the calorie of the can for heating the liqueur over certain levels. CONSTITUTION:In the production of canned fin liqueur of swellfish, (1) the fins are heat-treated, until their top ends are sufficiently carbonized, and (2) the can is provided with a heat-generator which has such a heat-generating capacity as it can heat up 180ml of Japanese SAKE (as a liqueur) over about 50 deg.C within 5min. Usually, the amount of swellfish fins used is about 0.5-0.7g per 180ml of SAKE. The taste of the canned product can be improved, if the SAKE is heated up to about 65 deg.C, before it is canned.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing Hirezake that can be easily enjoyed outdoors or at home.

So-called hirezake, which contains blowfish fin, is usually sold at restaurants and restaurants.
Other than enjoying it at a restaurant, it has been difficult for everyone to easily enjoy it outdoors or at home because of restrictions such as the availability of ingredients.

On the other hand, various canned alcoholic beverages have recently been sold that can be easily enjoyed to accommodate the variety of dietary habits and leisure lifestyles. Among these, so-called fruit liquors, which are liqueur liquors, are also sold, but the so-called hirezake, which Japanese people have been drinking for a long time, is not yet commercially available.

Therefore, in order to make it possible to easily enjoy Hirezake outdoors or at home, we conducted various research and arrived at this invention.

Initially, they tried to extract pufferfish fin extract, but it was difficult to extract the extract at room temperature, so they stopped. Next, he came up with the idea of using heated cans, but the heated cans currently used for hot sake did not bring out the flavor of Hirezake, which is drunk at restaurants. Additionally, if pufferfish fins are kept in contact with sake for a long time, even in a sealed container, the fish's unique rawness may develop, which may impair the flavor (the same applies to the taste of sake formed by aroma, taste, etc.). There was found.

Therefore, after much trial and error, we decided to heat-process the puffer fish fins as a raw material in a short period of time, at as high a temperature as possible, and evenly to remove the fishy odor.

■ The heat generation value of the heating can should be above a certain level.

It was discovered that by sealing sake and puffer fin in a heating can and heating it using the can's heating device when drinking, it is possible to produce so-called fin sake with the flavor of puffer fin, which is served at restaurants and restaurants. Ta.

The pufferfish fins used in this invention can be any type, as long as they are obtained from pufferfish that are eaten raw.

Pufferfish fins are usually cut from the pufferfish body during preparation or harvesting and dried in the sun. Of course, other drying methods may be used, but from the viewpoint of flavor, sun-dried is most preferable.

As mentioned above, when packaging Japanese sake into heated cans, it is necessary to avoid producing a fishy odor until it is ready for drinking and to ensure that sufficient flavor is produced by heating the can. It is necessary to use a device that can heat the

For large-scale processing, it is recommended to use an electric oven, etc., which can heat easily and adjust the temperature inside the refrigerator. Of course, charcoal may be used as the heat source, but in this case it is necessary to take measures to ensure that the heat is evenly distributed throughout the puffer fish's fins, so it is not suitable for large-scale processing.

The heat treatment time for puffer fish fins is normally sufficient for a few minutes, but it may take several tens of minutes depending on the amount of puffer fins and the structure of the oven. However, it is necessary that the heating time is at least sufficient to sufficiently carbonize the tip of the puffer fin.

The amount of puffer fin is 180m of sake (for 0
．． It is sufficient to add about 5 to 0.7 g. 0.3g
If it is less than 0.7g, sufficient flavor will not be obtained, and even if more than 0.7g is added, the flavor will not be as different as 0.7g or less.

Any can that has a structure that allows it to be heated during drinking can be used in the method of the present invention, regardless of the structure of the can or the type of heating element.

However, in order to bring out the flavor of Fuguhirezake, a heating element that generates a certain amount of heat is required. In other words, in order to drink the sake by heating it for about 5 minutes, just like regular Japanese sake in a hot can, the amount of the heating element must be adjusted so that the temperature of the contents, that is, the sake and the fin, is at least 50°C or higher. is necessary.

The relationship between the amount of heating element, heating time, and temperature at which the flavor of pufferfish hirezake can be brought out is as shown in FIG. 1 when Oshimax manufactured by Oshi Kagaku Giken Co., Ltd. is used as the heating element. That is, in the case of Oshimax, when the environmental temperature is 20° C. and the content is 180 cc, it is sufficient to use about 36 cc of water for 60 g of Oshimax. Therefore, even when using other heating elements, the amount of heating elements and other factors may be adjusted so as to ensure the temperature of the contents indicated by the curve marked Q, which is considered preferable in FIG.

When sealing the sake in cans, the temperature of the sake must be kept hot (approximately 65℃).
Then, put the pufferfish fins treated as described above into the calorific value, and then seal the can according to the usual method. You can leave it at room temperature, but the flavor will be better if it is heated.

This invention will be described below with reference to Examples, but of course the invention is not limited to these Examples.

Examples and Comparative Examples Sun-dried puffer fish fins were placed in an electric oven having an appropriate capacity and roasted until about half (area ratio) of the surface of the fins was carbonized.

Put 180 mt' of Japanese sake preheated to 65°C and 0.5 g of grilled pufferfish fin into each container of a metal bottle-type heating container (content capacity 200 ml) manufactured by Kita Sangyo Co., Ltd. It was sealed according to conventional methods. Note that three types of containers were used with different amounts of heating elements. One week after sealing, the heating device of each container was activated using a pin, and the temperature of the contents of the containers with different calorific values was measured every 1 minute for 5 minutes. Three cans were used for each temperature measurement. The results are shown in FIG. ○ mark is Oshimax 60g, water 36cc, * mark is Oshimax 55g, water 33cc, Δ mark is Oshimax 50g1
Measure the temperature of the contents every minute in the case of 30cc of water,
This is what is shown in the diagram.

In addition, when a panel of 20 people tasted the three types of Fuguhirezake used to measure the temperature, the results showed that the exothermic agent Ocimax 60g, 1 water, 3 water, as indicated by the circle.
16 people judged that 6 cc produced the flavor of puffer fish fin sake without producing raw odor, and others judged it unknown. Regarding the other two types of containers, the ratio was almost the same as above, and the flavor of Fuguhirezake was judged to be insufficient in the cases marked with ・, and the taste of raw sake was judged to be raw in the cases marked with Mu.

As described above, by the method of the present invention, it becomes possible to easily enjoy sake having the fugu fin flavor outdoors or at home.

[Brief explanation of the drawing]

FIG. 1 shows the relationship between the amount of heating element, time, and internal capacity. time (now) Figure 1

Claims (3)

[Claims] (1) [1] The blowfish fin is heat-treated until at least its tip is sufficiently carbonized; [2] The amount of the heating element is capable of increasing the content of 180 ml of Japanese sake to approximately 50°C or more within 5 minutes. A method for producing canned Fuguhirezake, which is characterized by using a container equipped with a heat generating device adjusted as follows. (2) The amount of puffer fins is 0.5 to 0 per 180ml of sake.
．． 7g of the manufacturing method according to claim 1. (3) The manufacturing method according to claim 1, wherein the sake is preheated to about 65° C. when being packaged in the can.