JPH0423456Y2 - - Google Patents

Description

[Detailed description of the invention] (Industrial application field) This invention is intended to prevent the aroma components and flavor of sake from being impaired when heating (warming) sake for drinking. Concerning sake brewing utensils.

(Prior Art) In order to make sake more palatable and delicious, sake is heated to make it more delicious. However, organic esters, which are the components that give sake its unique aroma, tend to evaporate when heated.
Therefore, when warming sake, the aromatic components are considerably dissipated. It is well known that sake tastes bad after it has been warmed, and one reason for this is the evaporation of the aromatic components, but no measures were taken to prevent the evaporation of the aromatic components.

(Problems to be solved by the invention) The invention provides a sake-warming utensil that prevents the evaporation of aromatic components when heating sake, and provides a delicious original flavor without losing the aromatic components. The purpose is to

(Means for Solving the Problems) The present invention is made of a material with good thermal conductivity such as glass or ceramics, and has a cooling pipe for condensing vaporized components that evaporate during heating of sake. This is a sake sake utensil, in which one end is provided with a cushioning material that fits into the mouth of the sake sake container.

(Function) The vaporized components that evaporate when the sake is heated are condensed in the cooling pipe and dripped back into the sake, so the ester organic matter that is the aroma component contained in the vaporized components is not lost as in the past. The original flavor of the sake is not lost.

(Example) FIG. 1 is a sectional view of an example of the present invention.
A sake sake container (sake bottle) 3 containing sake 12 to be warmed is placed in a heating container 2 in which water is boiled by a heating source 1. A cooling pipe 5 is attached to the mouth part 4 of the sake sake container 3 to prevent the aroma components of the sake from dissipating according to the present invention. The material of the cooling pipe 5 is preferably one that does not contain impurities, such as glass or ceramic. cooling pipe 5
A cushioning material 6, such as cork, which does not affect the taste of the liquor, is provided near the end of the cooling pipe 5 so that the cooling pipe 5 fits into the spout 4 in an airtight manner.

FIG. 2 is an enlarged view of the cross section of the cooling pipe 5. The inner wall of the cooling pipe 5 has a narrowed part 7 in order to increase the efficiency of condensing the ester organic matter vaporized in the sake sake bottle 3.
is provided. The vaporized ester organic matter is
As it rises, it is cooled by the cooling pipe 5, passes through a constriction 7 formed in the passage of the pipe, and is compressed there, so that it condenses and drips back into the sake sake container 3. Therefore, almost no ester organic matter, which is a fragrance component, is lost.

The cooling pipe 5 requires a certain length to cool the steam. Therefore, if a bottle elongated in the height direction is used as the sake sake container 3, it will easily fall over and become unstable. In order to prevent such instability, it is preferable to provide a stand consisting of a pedestal 8, a support 9, and a holder 10 for holding the cooling pipe 5 and maintaining it in a fixed position.

Instead of the stand, the sake sake container 3 may be held on the heating container 2 or its lid 14.

FIG. 3 shows another example of the cooling pipe 5, in which the diameter of the end of the cooling pipe 5 is slightly reduced and a flange 11 is provided to facilitate attachment to the sake sake container 3. It is.

While the cooling pipe 5 shown in FIGS. 2 and 3 has a cylindrical outer wall, the cooling pipe 5' shown in FIG. 4 has an outer wall that is corrugated in parallel with the inner diameter.

FIG. 5 shows an example in which the cooling pipe is a straight pipe 5'', which has the simplest shape and is easy to manufacture, but it is necessary to make the pipe long in order to perform condensation.

Figure 6 shows a cooling pipe 5 whose overall length is shortened by making it spiral in place of the straight pipe 5'' in Figure 5.
This is an example.

In addition, by attaching temperature sensors made of temperature indicators that change color at a predetermined appropriate temperature to appropriate locations on the cooling pipes 5, 5', 5'', and 5, it is possible to maintain the temperature at which alcohol is most suitable for drinking. You can tell that it has been heated to .

(Effects of the invention) As described above, the invention condenses the vaporized components that evaporate when warming the sake by fitting the cooling pipe into the mouth of the sake sake container. Since the aromatic components that try to escape are collected and returned to the sake, the flavor is retained and the sake becomes even more delicious than traditional warming.

[Brief explanation of the drawing]

FIG. 1 is a diagram showing an embodiment of the present invention. 2 to 6 show the cooling pipe 5 according to the present invention,
Various examples of 5', 5'', 5 are shown. 1... Heat source, 2... Container for heating, 3... Container for sake sake, 4... Mouth, 5, 5', 5 '', 5... Cooling pipe, 6... Buffer material, 7... Narrowing part, 8... Pedestal, 9... Support, 10... Holder, 11... Tsuba,
12...Sake, 13...Hot water, 14...Lid, 15,1
6...Placement stand.

Claims (1)

[Scope of Claim for Utility Model Registration] (1) Made of a thermally conductive material such as glass or ceramics, it has a cooling pipe for condensing vaporized components that evaporate due to heating when warming sake. , a sake sake utensil having one end provided with a cushioning material that fits into the mouth of a sake sake container. (2) The sake drinking utensil according to claim (1) of the utility model registration, characterized in that a constricted portion for condensing vaporized components is formed on the inner wall of the cooling pipe. (3) The sake drinking utensil according to claim (1) of the utility model registration, characterized in that the cooling pipe is formed in a spiral shape.