JPH0452755B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Industrial Application] The present invention relates to a novel alcoholic beverage, and in particular to a novel alcoholic beverage that is rich in various component contents, has a pleasant taste such as a mellowness and refreshing feeling, and has an aroma and a beautiful color, making it highly palatable. This invention relates to a bone chicken alcoholic beverage and a method for producing the same. [Conventional technology] Since ancient times, in China, Ukotsukei, a related species of chicken, has been used as a Chinese medicine prescription. An alcoholic beverage called ``Skull Chicken Extract'' and ``Skull Chicken Sake'' made by soaking ``Crows Chicken'' in alcohol are used, and are said to have tonic and nourishing effects. In other words, the above-mentioned "Crow-bone chicken extract" and "Crow-bone chicken wine" are ingredients contained in Crow-bone chicken using a fixed extraction method, such as Korean ginseng extract, Korean ginseng wine, viper extract, and viper wine, etc. It is produced by a flow-through method, in which extraction is carried out by pouring an extractant onto the solids, or an immersion method, in which the extract is dispersed in an extractant. In particular, the alcoholic beverage called ``Crow's chicken sake'' is made by extracting the sufficiently dried meat and bones of the Crow's chicken, which is a relatively high-quality alcoholic beverage such as shochu or Shohing sake. The ingredients contained in the chicken were immersed in a certain type of alcohol, and the components that oozed out in the extract were drunk together with alcoholic beverages. [Problems to be Solved by the Invention] However, the above-mentioned conventional Karasuto chicken sake is simply a mixture of ingredients contained in Karasuto chicken in alcohol by immersion method using shochu or the like as an extract liquid. It's nothing more than that. Therefore, the color of the liquid is brown, which is not aesthetically pleasing, and has a so-called "medicinal liquid color."
Its aroma also contained a putrid odor characteristic of chicken, and the taste was not pleasant, so it was not commercially viable for recreational use, although it could be used for medicinal purposes. The present invention has been made in view of the above-mentioned problems, and provides a novel Silk Chicken alcoholic drink that is excellent for recreational use and rich in extract components originally derived from Silk Chicken as a Chinese medicine, and at the same time provides a method for producing the same. The purpose is to advocate. [Means for Solving the Problems] The alcoholic beverage according to the present invention is produced by adding an extract of Karasu chicken to a part of the pumped water in the preparation stage when fermenting and brewing sake. The gist is that it is a beverage obtained by the manufacturing method. The above alcoholic beverage of the present invention is produced by adding the extract of the Silk Chicken to the pumped water that is carried out in each of the multiple fermentation steps that are carried out during the preparation process, each time or in some of the stages. It can be produced, and the gist of its production method is to ferment together with the extract of Sukkodori, which is added to the pumped water during the sake fermentation process. [Effect] In the thus obtained Silk Chicken alcoholic beverage, the Silk Chicken extract added at the same time as the water during the fermentation process of sake is also fermented, resulting in an increase in sweetness and a reduction in bitterness compared to sake. The alcoholic beverage is reduced in alcoholic beverage and becomes easy to drink, and the peculiar odor of chicken is eliminated during the fermentation and brewing process, and the resulting alcoholic beverage exhibits a bright yellow-green color that is visually pleasing. Therefore, it is possible to obtain a mullet chicken alcoholic beverage that exhibits a mellow or refreshing pleasant taste, aroma, and beautiful color, and is rich in palatability. [Example] Hereinafter, an example of the method for producing a staghorn alcoholic beverage according to the present invention will be described. Table 1 shows an example of the mixing ratio of the Sukkotori alcoholic beverage of the present invention, and will be explained by comparing it with the mixing ratio of conventional sake shown in Table 2.

【table】

[Table] In this example, 2% of the pumped water at each preparation stage of initial addition, nakazoe, and tomesoe except for the stage 〓 is replaced with the extract of staghorn chicken. Example of brewing composition 1 (1) Like traditional sake, yeast culture solution-like "〓"
During the preparation process, the rice was fermented for about two weeks using a weight ratio of 10 parts steamed rice, 5 parts of koji rice, and 16 parts of pumped water to 15 parts of the total rice. (2) Next, during the ``first addition'' process, which is the first stage of preparation, the extract of the mullet chicken was added for the first time. Steamed rice 23, koji rice 10, pumped water to total rice 33 weight ratio
Fermentation was carried out for about 2 days at the respective weight ratios of 31.36 and 0.64 of the extract of Silas chicken. In the preparation of sake corresponding to this, the water is pumped.
The weight ratio of the pumped water is 32, which corresponds to the sum of the weight ratios of 31.36 and 0.64 of the chicken extract. (3) In the “nakazoe” process, which is an intermediate stage of preparation, whole rice is
63 weight ratio: steamed rice 50, koji rice 13, pumped water 75.46,
Fermentation was carried out for about 1 day at each weight ratio of 1.54 of the extract of Silas chicken. In the preparation of ordinary sake, the weight ratio of the water is 75.46 and the extract of the crow bone chicken is 1.54, and the weight ratio of the water is 77, which is the sum of the two. (4) In the final stage of preparation, ``Rusoe'', all rice is
59 weight ratio to steamed rice 75, koji rice 14, pumped water
Fermentation was carried out for about 1 day at each weight ratio of 129.36 and 2.64 of the extract of Silas chicken. In the preparation of ordinary sake, the weight ratio of Kumimizu is 129.36 and the weight ratio of Sukkotori extract is 2.64, and the weight ratio of Kumimizu is 132, which is the sum of the two. The thus obtained Silk Chicken alcoholic beverage shown in Table 1 can be compared with general sake prepared as shown in Table 2 and the conventional Chinese Silk Chicken mentioned above, as well as with all other existing alcoholic beverages. However, we have obtained a new alcoholic beverage that is completely different in appearance, exhibits a bright yellow-green color, does not feel sour compared to its acidity, and produces a light extract aroma. Below, the results of precise analysis of the novel staghorn alcoholic beverage according to the present invention, standard sake (equivalent to the so-called first class sake generally available on the market), and conventional staghorn sake produced in China are shown.

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[Table] [Effects of the Invention] As described above, according to the method for producing the Silk Chicken alcoholic beverage and the Silk Chicken alcoholic beverage according to the present invention, it is rich in various component contents, and has a pleasant taste, aroma and aroma. It is possible to obtain a new type of alcoholic beverage that has a beautiful color and is rich in palatability, which is not found in conventional alcoholic beverages, and the practical effects after implementation of the present invention are great.

Claims (1)

[Scope of Claims] 1. An alcoholic beverage produced by adding an extract of Silk Chicken to the pumped water at the preparation stage when fermenting and brewing sake. 2. The alcoholic beverage according to claim 1, characterized in that a certain proportion of the extract of the chicken is added to the water that is drawn each time. 3. The alcoholic beverage according to claim 1 or 2, wherein the extract added to the drawn water is 1 to 40% by weight of the drawn water for sake brewing. 4. A method for producing an alcoholic beverage made from Sukkodori, which is characterized in that when fermenting and brewing sake, an extract of Sukkodori is added to the pumped water at the preparation stage, and fermentation is carried out while the extract is fermented. 5. The method for producing an alcoholic beverage according to claim 4, characterized in that a certain proportion of the extract of the chicken is added to each pumped water. 6. The method for producing an alcoholic beverage according to claim 4 or 5, wherein the extract added to the drawn water is 1 to 40% by weight of the drawn water during sake brewing.