JPH01165364A - Production of honesake (rice wine containing eluted fish meat component) - Google Patents
Production of honesake (rice wine containing eluted fish meat component)Info
- Publication number
- JPH01165364A JPH01165364A JP62323715A JP32371587A JPH01165364A JP H01165364 A JPH01165364 A JP H01165364A JP 62323715 A JP62323715 A JP 62323715A JP 32371587 A JP32371587 A JP 32371587A JP H01165364 A JPH01165364 A JP H01165364A
- Authority
- JP
- Japan
- Prior art keywords
- sake
- grilled
- honesake
- container
- rice wine
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000019991 rice wine Nutrition 0.000 title abstract 2
- 235000013372 meat Nutrition 0.000 title description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 14
- 235000020083 shōchū Nutrition 0.000 claims description 11
- 239000004677 Nylon Substances 0.000 abstract description 3
- 229920001778 nylon Polymers 0.000 abstract description 3
- 241000861914 Plecoglossus altivelis Species 0.000 abstract description 2
- 235000015096 spirit Nutrition 0.000 abstract 2
- 241001529596 Pontinus kuhlii Species 0.000 description 8
- 238000000034 method Methods 0.000 description 3
- 239000003610 charcoal Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、焼いた川魚から骨酒を短時間に製造する方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing bone sake from grilled river fish in a short time.
一般に、ひらいた岩魚を焼成し、これを清酒に投入し、
２〜３ケ月放置して、アメ色に魚肉成分が溶出し、呈味
性のよくなった酒を骨酒といい、愛好家の間で珍重され
ている。Generally, flattened rockfish is grilled and added to sake.
When the sake is left to stand for two to three months, the fish meat components have eluted into a candy color, and the flavor has improved.The sake is called bone sake and is prized among connoisseurs.
本発明によれば、少量の岩魚などから短時間で大量の骨
酒を製造できるようになったので、骨酒の業界に貢献す
るところ大なるものがある。According to the present invention, it has become possible to produce a large amount of bone sake in a short period of time from a small amount of rockfish, etc., so it will greatly contribute to the bone sake industry.
（従来技術）
従来、骨酒は、広口ビンに入れた清酒に開いて焼いた岩
魚を入れ、２〜３ケ月放置し、清酒がアメ色になったこ
る出荷されていた。(Prior Art) Conventionally, bone sake was made by putting open and grilled rockfish in sake in a wide-mouthed bottle, leaving it for two to three months, and shipping the sake after it turned amber-colored.
（発明が解決しようとする問題点）
しかしながら、岩魚が捕獲量の著しるしく少い魚である
こと、−ビンに一匹の岩魚を必要とすること、生産日数
が２〜３ケ月と長期にわたること、などから骨酒の生産
量はきわめて少く、一般にはほとんど知られていない幻
の酒になっているのである。(Problems to be solved by the invention) However, rockfish is a fish that is caught in a significantly small amount - one rockfish is required per bottle, and the production time is long, 2 to 3 months. For these reasons, the production of bone sake is extremely small, making it a mysterious sake that is little known to the general public.
（問題点を解決するための手段）
本発明者は、骨酒を市場流通製品として一定量製造でき
る方法を求めて鋭意研究した結果、５０〜７０℃に加温
した清酒又は焼酎を循環させることによって少量の焼い
た川魚から短時間でその成分を抽出し、すぐれた骨酒を
得ることができることを知ったのである。(Means for Solving the Problems) As a result of intensive research in search of a method for producing a certain amount of bone sake as a marketable product, the inventor of the present invention discovered a method for circulating refined sake or shochu heated to 50 to 70°C. He learned that it was possible to extract the ingredients from a small amount of grilled river fish in a short time and obtain an excellent bone sake.
本発明は、焼いた川魚を置いた循環容器で、５０〜７０
℃に加温した清酒又は焼酎を３０分〜２時間循環させる
ことを特徴とする骨酒の製造方法である。The present invention is a circulation container in which grilled river fish is placed, and the
This method of producing bone sake is characterized by circulating sake or shochu heated to ℃ for 30 minutes to 2 hours.
本発明において用いる魚は岩魚、鮎などの川魚で、これ
を半身にしたり、切断したりして、炭火等で焼成したも
のが処理される。The fish used in the present invention are river fish such as rockfish and sweetfish, which are cut into halves or cut into pieces and then grilled over charcoal or the like.
焼き上げた川魚は金網又はナイロン製の網に入れ、清酒
又は焼酎を循環できるようにした容器の中に中吊り又は
底置にして、これに５０〜７０℃に加温した清酒又は焼
酎を入れ５匹部から清酒又は焼酎をポンプで吸引し、容
器の上から流して循環させる。Place the grilled river fish in a wire mesh or nylon mesh, suspend or place it on the bottom in a container that allows sake or shochu to circulate, and add sake or shochu heated to 50 to 70°C. Sake or shochu is sucked out from the five portions using a pump, and is circulated by flowing it over the top of the container.
循環容器としては、円筒状のタンクの中段に金網の段を
設け、パイプを底部まで挿入し、上部にポンプを置いて
、清酒又は焼酎を循環できるようにしたものでもよい。The circulation container may be a cylindrical tank with a wire mesh stage in the middle, a pipe inserted to the bottom, and a pump placed at the top to circulate sake or shochu.
５０〜７０℃に加温した清酒又は焼酎の循環量としては
５００〜１００ＯＱ／ｈｏｕｒ程度でよく、この程度の
循環量で３０分から２時間の循環で焼いた川魚の成分は
よく抽出される。The amount of circulation of sake or shochu heated to 50 to 70° C. may be about 500 to 100 OQ/hour, and the components of grilled river fish can be extracted well by circulating the sake or shochu at this level for 30 minutes to 2 hours.
抽出する清酒又は焼酎の温度としては４０℃程度でも長
時間循環抽出すれば、骨酒となるが、抽出時間がかかり
過ぎて実用的でなく、また、７０℃を超えると、抽出成
分が熱によって変性して味が変化したりするので好まし
くない。Even if the temperature of sake or shochu to be extracted is around 40℃, if it is circulated for a long time, it will become bone sake, but the extraction time will be too long and it is not practical.If the temperature exceeds 70℃, the extracted ingredients will be damaged by heat It is undesirable because it denatures and changes the taste.
循環処理の完了した清酒又は焼酎は透明な褐色、所謂ア
メ色を呈している。Sake or shochu that has undergone the circulation process has a transparent brown color, so-called amber color.
これを濾過してビン詰めにすれば市販できる骨酒となる
。If this is filtered and bottled, it becomes commercially available bone sake.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例
２０Ｉ２容の円筒状の酒ダルの中間位置までナイロン網
を周囲からたらし、この網の上に５匹の岩魚を背開きに
して炭火で焼き上げたものを置いて、６０℃に加温した
清酒１釘をゆっくり入れ、清酒の中間位置に焼いた岩魚
が存在するのを確認して、酒ダルの底まで硬質のビニー
ルパイプを挿入し、ポンプで６００Ｑ／ｈｏｕｒ程度で
清酒を底部から吸引し酒ダル上部の内壁にそって静かに
流下させ、循環させる。Example 20I A nylon net was placed around the middle of a 2-volume cylindrical sake barrel, and on top of the net were placed 5 rockfish grilled over a charcoal grill with their backs open, and the mixture was heated to 60°C. Slowly put one nail of sake into the sake barrel, make sure there is a grilled rock fish in the middle of the sake barrel, insert a hard vinyl pipe to the bottom of the sake barrel, and use the pump to suck out the sake from the bottom at about 600Q/hour. Gently flow it down along the inner wall of the upper part of the sake barrel and circulate it.
約１時間で循環を完了し、アメ色になった骨酒１４．８
Ｉｌを得た。The circulation was completed in about 1 hour and the bone sake turned amber in color 14.8
I got Il.
得られた骨酒はひれ酒に似て美味であった。The resulting bone sake tasted similar to Hirezake.
Claims (1)
加温した清酒又は焼酎を３０分〜２時間循環させること
を特徴とする骨酒の製造方法。(1) A method for producing bone sake, which comprises circulating sake or shochu heated to 50 to 70°C for 30 minutes to 2 hours in a circulation container containing grilled river fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323715A JPH01165364A (en) | 1987-12-23 | 1987-12-23 | Production of honesake (rice wine containing eluted fish meat component) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323715A JPH01165364A (en) | 1987-12-23 | 1987-12-23 | Production of honesake (rice wine containing eluted fish meat component) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01165364A true JPH01165364A (en) | 1989-06-29 |
| JPH0314421B2 JPH0314421B2 (en) | 1991-02-26 |
Family
ID=18157793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62323715A Granted JPH01165364A (en) | 1987-12-23 | 1987-12-23 | Production of honesake (rice wine containing eluted fish meat component) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01165364A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041894A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Barley-fragrance fish flesh rice wine and preparation method thereof |
-
1987
- 1987-12-23 JP JP62323715A patent/JPH01165364A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041894A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Barley-fragrance fish flesh rice wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0314421B2 (en) | 1991-02-26 |
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