JPH02186974A - Wines containing eye of scallop component - Google Patents

Abstract

PURPOSE:To obtain wines having fragrance, excellent body, taste, bulging or perfume, etc., and mellow taste containing eyes of scallops components. CONSTITUTION:The aimed wines such as liquor or distilled liquor contain eyes of scallops components such as giant ezoscallop, pen shell or Japanese scallop.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention constitutes a heat generation mechanism integrally with an alcoholic beverage containing a scallop component and an alcoholic beverage container, and the container is filled with an alcoholic beverage containing a scallop component. Concerning containers for containing alcoholic beverages.

[Prior Art] Traditionally, medicinal ingredients have been added to distilled spirits such as sake and shochu for nutritional purposes, and Tsuku fins have been added for drinking to enjoy the flavor of Tsuku.

However, when various additives are mixed into alcoholic beverages, the original flavor and mellow taste of the alcoholic beverages are altered, and staleness occurs during long-term storage, resulting in loss of commercial value. [Problems that the invention seeks to solve] For example, in the case of tsuku soshu, where you can enjoy the flavor of tsuku,
Traditionally, fresh Tsuku fins are thoroughly soaked in salt water and dried in the sun for about a week, then the Tsuku fins are charred on a griddle for 2 to 3 minutes.
It is roasted until smoke does not rise, and then added to hot alcoholic beverages to make tsuku-tempshu. However, even with this adjustment, the distinctive odor of tsuku remains due to the degree of baking of the tsuku fins.
In addition, during long-term storage, a strong fishy odor characteristic of tsuku remains, which is different from the original taste and aroma of alcoholic beverages, and there is also the problem of staleness, which impairs commercial value.

[Means for solving problems]

Surprisingly, the present inventors added scallop ingredients to alcoholic beverages as a flavoring component, and unlike the conventional tsuku-tshu, the alcoholic beverages were given an aroma, and had a bold, umami, fullness, and a harmonious taste. We have learned that it is possible to obtain alcoholic beverages with improved quality, a pleasant texture, and a mellow taste that are extremely easy to drink, and we also aim to produce alcoholic beverages with stable quality that has a light aroma but no odor when stored for a long period of time. was found to be obtained.

Furthermore, since alcoholic beverages containing scallop components prepared in this way have a good flavor, they are packed in a container that has a heating mechanism integrated with the alcoholic beverage container, and the temperature of the alcoholic beverage at the time of drinking is approximately 40 to 55°C. It has been found that it is preferable to raise the temperature to at least 35°C or higher and make it into a container where you can enjoy the flavor.

The present invention has been completed based on the above findings, and includes a heating mechanism integrated with an alcoholic beverage containing a scallop component and an alcoholic beverage container, and a container containing a scallop component filled with alcoholic beverage containing a scallop component. It is a container for alcoholic beverages.

/i! in the present invention! jl is sake, synthetic sake,
Other preferred examples include brewed liquors such as Shaoxing wine, and distilled liquors such as Ko, Otsuyaki, Awamori, Matsukari, Koliang, Beechu, gin, and vodka.

In addition, as scallop components, dried scallops such as scallops,
Examples include edible parts including at least the scallops obtained from the scallops or the scallops, and other scallops, but scallop scallops are preferred, as well as slices thereof, crushed products thereof, heated products thereof, scallop extracts thereof, and extract powders thereof. One or more selected from the group consisting of these may be used. Pretreatment of scallops is not particularly limited, but for example, fresh scallops may be washed with saline or water,
If necessary, soak in salt water for about a day and night, then wash with water,
Dried scallops can be obtained by boiling or heating without boiling in about 2% dilute saline solution and then drying in the sun for about 1 to 3 weeks. For example, scallops may be used. In addition, instead of drying in the sun, drying may be performed using hot air, electromagnetic waves, high frequency waves, microwaves, or ultrasonic waves, or the scallops may be dried as they are after washing or after being sliced into 1 to 10 mm thick (width) pieces. You can also dry them.
It may be used after being scorched for ~5 minutes, or such a processed material may be made into pieces or pulverized pieces by a conventional method, or these may be heat-treated. Regarding such various dried scallops, for example, in the case of commercially available dried scallop scallops, the scallops can be sliced as is or sliced into 1 to 10 mm thick (width), desalted if necessary, washed, and then sterilized. It may be used after being scorched for 1 to 5 minutes, preferably 2 to 3 minutes. Furthermore, using any of these various treatments, extracting solvents such as water, ethanol or a mixture thereof, preferably synthetic sake or refined sake, shochu, gin,
Extract the flavor components of scallops under appropriate temperature conditions using an edible solvent for spirits such as vodka, a non-toxic volatile solvent such as liquefied carbon dioxide or liquefied dimethyl ether, or a mixture thereof. Then, the extract may be obtained, or the extract may be concentrated to obtain a concentrated extract, and the extract may be further dried to form a powder, and these may be used.

Next, in order to incorporate the above-mentioned scallop components into alcoholic beverages, for example, it is convenient to add dried scallops, such as scallops, edible parts including dried scallop parts, slices thereof, and crushed proboscis to untreated alcoholic beverages. , heated products thereof, scallop extracts thereof, and extract powders may be placed in one or more selected from the group consisting of powdered extracts, heated to approximately 65°C, and then filled and sealed in drinking containers. An edible portion including dried scallops, such as dried scallops, is placed in the alcoholic beverage filling chamber of the container, which has a heating mechanism integrated with the alcoholic beverage container,
In addition, add one or more selected from the group consisting of slices, crushed products, heated products, scallop extracts, and powdered extracts, and add untreated W at about 65°C.
The alcoholic beverage filling chamber of the container may be sealed after filling with Type s, or dried scallops may be placed in unprocessed alcoholic beverages, heated to approximately 65"C, and then filled and sealed. The dried scallops may be treated with elution etc. and heated to about 65°C and then filled and sealed.
As the scallop component per 0 ml, the edible part of the dried scallop, including the scallop part, which has been desalinated as necessary, washed, and heat sterilized, is usually 0.0 ml as the dry matter of the scallop part (moisture content of about 10%). About 1 to 2 g, preferably about 0.2 to Ig, may be used, and an excessive amount may be used to enhance the aroma or flavor components of the scallops. In addition, alcoholic beverages may be prepared using one or more selected from the group consisting of extracts and extract powders from the scallop components; in this case,
The amount added varies depending on the extract concentration, but usually alcoholic beverages 180%
0.1 to 2 g in terms of scallop per m1, preferably 0
．． It may be used in an amount of about 2 to 1 g, and a mellow alcoholic beverage with a desired flavor and stable quality can be obtained.

Furthermore, the alcoholic beverage containing the scallop component prepared in this manner is preferably filled into a container that constitutes a heat generation mechanism integrally with the alcoholic beverage container.

For example, when considering the storage temperature of alcoholic beverages as approximately 5 to 20°C, a container that forms a heat generating mechanism integrally with the alcoholic beverage container should be kept at a temperature of at least 35°C.
An example of such a mechanism is one in which an alcoholic beverage filling chamber for storing alcoholic beverages in a container and an exothermic reaction chamber are partitioned. Any configuration may be used as long as the exothermic reaction chamber is located on the bottom lid side of the container, the exothermic reaction chamber is filled with a reagent that causes an exothermic reaction, and the exothermic reaction is caused by an operation from outside the container. As a reagent for causing this exothermic reaction, an exothermic reaction due to metal oxidation, an exothermic reaction due to hydration reaction, or an exothermic reaction due to neutralization reaction may be used.For example, as an exothermic reagent, CaO, Ca
CIz, etc. and an aqueous solution such as water, an aqueous salt solution such as common salt, or an aqueous acid solution such as phosphoric acid as an inducing substance are placed in an exothermic reaction chamber in a non-contact state, for example, the inducing substance is filled in a bag-like or membrane-like material,
When causing an exothermic reaction, it is sufficient to bring the exothermic reagent into contact with the inducing substance. For example, the inducing substance, which has been kept in a non-contact state, is applied to the rupture pin from the outside through a hole in the bottom cover, which has a diameter of approximately 4 to 15 mm. A rupture pin is integrally formed with the bag-like or membrane-wall-like material so that the bag-like or membrane-wall-like material filled with the inducing substance can be ruptured by pressing the bottom cover to generate heat with the exothermic reagent. A bag-like or membrane-walled material containing induced Th material is filled in a reaction chamber and caused to react with an integrated rupture bottle by pressing the bottom of the chamber from the outside, or alternatively, in place of the rupture bottle, it is kept in a non-contact state. A heat-resistant tape-like material for cleavage may be constructed, and the tape-like material may be pulled from outside the container to cleave the bag-like or membrane-like material of the triggering substance to cause the reaction. A heat generating mechanism can be used, and the bottom lid of the container equipped with such a heat generating mechanism is provided with a release mechanism, for example, a 0.5 mm escape mechanism, for releasing generated steam due to heat generation. Preferably, the hole has a diameter of 5 to 5 mm or a notch has a width of 5 to 5 mm. Specific examples of such a heat generation mechanism include JP-A No. 61253023, JP-A No. 61-259974, and JP-A No. 61-7.
The desired container can be easily produced by using a container configured with a heat generating mechanism described in Japanese Patent Application Laid-Open No. 61-217649. In this container, if the temperature of the alcoholic beverage containing the scallop component of the present invention is about 40 to 55°C, the flavor and mellowness can be enjoyed well.For example, 180 ml of the alcoholic beverage containing the scallop component ( (assuming a specific heat of 1) to 40 to 50 °C above CLN, use approximately 40 to 45 g or more of CaO as the exothermic reagent and an aqueous solution containing 12 g or more, preferably 20 g or more of water as the inducing substance. Using this method, the exothermic reagent and the inducing substance are filled into an exothermic reaction chamber in a non-contact state in a bag-like or membrane-walled polymer container that can be cleaved at least at one end. The reagent and the inducing substance may be brought into contact with each other by an external operation.

Furthermore, the target container filled in this way has
Separately, one or more kinds selected from the group consisting of dried scallops, slices thereof, crushed products thereof, and heated products thereof, which are added to alcoholic beverages at the time of drinking, may be added.

Since the alcoholic beverage containing the scallop component obtained as described above is stored at a storage temperature of about 5 to 20"C, usually about 10 to 20"C, at least 35"C at the time of drinking.
By raising the temperature above, the temperature of the alcoholic beverage containing the scallop component of the present invention can be adjusted to about 40 to 55°C. It has a good flavor. Furthermore, the temperature may be raised above such a temperature, but if the temperature of the alcoholic beverage containing scallop components exceeds 65°C, it will become too hot and must be cooled before drinking. It also includes things.

[Example] Next, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

Example 1 After washing 100 g of commercially available sun-dried scallops (white dried) with water, char them over an open flame for 2 to 3 minutes to brown them, and 0.3 g of the sliced scallops were made into sake (grade 2). 180 rri1 to obtain an alcoholic beverage containing a scallop component (hereinafter referred to as alcoholic beverage [1]).

In addition, alcoholic beverages containing this scallop component (alcoholic beverage 1) are heated to 65°C.
The mixture was heated in a container with a heating function equipped with a heat generating mechanism and sealed (hereinafter, the container filled with alcohol is referred to as container 1, and the alcoholic beverage to be consumed from this container is referred to as alcoholic beverage 2).

Furthermore, regarding these various types of alcohol at, 2, when adjusting (however,
For sake at, the target was after heat treatment at 65°C) and storage (short-term test conditions were 30'C, 1
A panel of 15 people drank the following product and evaluated its flavor.As a control, the alcoholic beverage used as the raw material was used. In addition, as a container with a heating function equipped with a heating mechanism, we used a commercially available Kanbanmusume container from Fukumusume Sake Brewery, and heated it at room temperature by heating it, and after 4 minutes, the temperature of the alcoholic beverage reached 50°C. Ta.

The results are shown in Table 1.

Example 2 After washing 100 g of commercially available sun-dried scallops (white dried) with water, they were added to 250 ml of Kōrui shochu (35%) and heated at 70°
The extract was subjected to extraction treatment at about C for 3 hours, sterilized and filtered, and the extract and the extracted scallops were collected and stored under cooling conditions. Next, 0.6 ml of this extract was added to 180 ml of refined sake (second grade) to obtain an alcoholic beverage containing scallop components (hereinafter referred to as sake R3). In addition, alcoholic beverages containing this scallop component (alcoholic beverage 3) at 65°
A container with a warming function (container L) heated at C and equipped with a heat generating mechanism.
) and sealed (this alcoholic beverage for drinking is referred to as alcoholic beverage 4).

Furthermore, these various alcoholic beverages 3.4 were consumed and evaluated for flavor, and the results are shown in Table 2. As a control, the alcoholic beverage used as the raw material was used.

Example 3 After washing 100 g of commercially available sun-dried scallops (white dried) with water, char them over an open flame for 2 to 3 minutes to brown them, and 0.3 g of the sliced scallops were mixed with Korui shochu ( 20 degrees) to 180 ml of alcoholic beverages containing scallop components (hereinafter referred to as alcoholic beverages 5,
) was obtained. Similarly, Koshochu (25 degrees) lf30ml
11NB (hereinafter referred to as alcoholic beverage 6) containing scallop components was obtained.

Next, this sake R5 and alcoholic beverage 6 are heated at 65"C, filled into a container with a heating function (container 1) equipped with a heat generating mechanism, and sealed. Hereafter, the alcoholic beverages to be drunk from these are respectively alcoholic beverage 5 and alcoholic beverage. 6).

Furthermore, as a result of drinking and evaluating the flavor of these various types of alcoholic beverages 5.6 and their alcoholic beverages packaged in containers with an mR, we found that the quality, bitterness, umami, fullness, harmony of taste, and aroma were evaluated during preparation and after storage. The results were good.

〔Effect of the invention〕

The alcoholic beverages of the present invention are different from conventional Tsuku-setshu, in which aromatic alcoholic beverages are added, and compared to the alcoholic beverages used as raw materials, the alcoholic beverages are superior in quality, richness, flavor, fullness, flavor harmony, and aroma. A scallop component that makes it possible to obtain alcoholic beverages with a smooth and mellow taste that are extremely easy to drink, and that even after long-term storage, a product with a light aroma but no odor can be obtained, and the quality of the alcoholic beverages obtained is stable even during long-term storage. It is possible to provide alcoholic beverages containing.

Furthermore, since alcoholic beverages containing scallop components prepared in this way have a good flavor, they must be filled in a container that has a heat generating mechanism integrated with the alcoholic beverage container, and the temperature must be raised to at least 35°C or higher when drinking. Thus, it is possible to provide a simple container for alcoholic beverages containing a scallop component that allows you to enjoy its flavor.

Patent applicant: Fukumusume Sake Brewery Co., Ltd.

Claims (8)

[Claims] (1) Alcoholic beverages containing scallop components. (2) The alcoholic beverage according to claim 1, wherein the scallop component is an edible part including at least a scallop part obtained from a scallop, a scallop, or a scallop. (3) The scallop component is one or more selected from the group consisting of dried scallops, slices thereof, crushed products thereof, heated products thereof, scallop extracts, and extract powders. alcoholic beverages. (4) The alcoholic beverage according to claim 1, wherein the alcoholic beverage is a brewed alcoholic beverage or a distilled alcoholic beverage. (5) A container for alcoholic beverages containing a scallop component, which comprises a heating mechanism integrated with the alcoholic beverage container, and is filled with an alcoholic beverage containing a scallop component. (6) At least 3 heating mechanisms integrated with the alcoholic beverage container
6. The container according to claim 5, which has a mechanism for raising the temperature to 5° C. or higher. (7) The container according to claim 5, wherein the scallop component is an edible part including at least a scallop part obtained from a scallop, a scallop, or a scallop. (8) The scallop component is one or more selected from the group consisting of dried scallops, slices thereof, crushed products thereof, heated products thereof, scallop extracts, and extract powders. container.