JPH0667309B2 - Manufacturing method of liqueur with scallop - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a liqueur using sake or distilled liquor and scallop as raw materials.

Conventional technology Generally, shellfish have an elegant taste, and scallops and the like can be eaten raw or boiled and often used as a side dish for sake, but alcoholic beverages made from scallops with a unique flavor are Not yet manufactured.

Problems to be Solved by the Invention Therefore, the inventors have conducted research to make sake that can be easily enjoyed at home, and as a seasoning for flavoring shellfish, making sake by making full use of the flavor of scallop, and arrived at the present invention. When scallops were used raw, they had a strong fishy odor and at least were unsuitable as drinks. It was found that the use of dry matter, that is, dried scallops, still produces a fishy odor.

The object of the present invention is to produce a liqueur (according to the Liquor Tax Law) in which there is almost no fishy odor by baking dried scallops to a degree that does not scorched, and a taste peculiar to scallops is imparted by combining the elegant taste and the aroma of roasting. To provide.

Means for Solving the Problems The above object of the present invention is to roast dried scallops to a degree that does not burn, and mix the roasted dried scallops with sake or distilled liquor at a temperature of 30 to 70 ° C. to prepare scallops. It is achieved by providing a method for producing a liqueur, which comprises extracting the components for 5 to 40 hours, separating the scallops by extraction after filtering the scallop components, and removing the turbidity caused by the extraction of the scallop components.

The scallop component is better extracted as the temperature of the liquor from which it is extracted is higher and the time is longer, but if it is extracted too much,
On the contrary, since the taste becomes unpleasant, the extraction temperature and time are limited to the above range from the viewpoint of imparting the taste of scallop.
Further, since the liquor after extraction becomes white and turbid, it is important to remove turbid substances by filtration after extraction of the scallop component as described above. Thus, according to the method of the present invention, it is possible to stably produce a transparent liqueur having a good scallop taste.

Table 1 shows the results of the tests conducted to set the extraction conditions for the scallop components.

The dried scallop used in the present invention has a scorching smell when it is burnt, so it is preferable that roasting should not be burnt.

As for the amount of scallops, it is sufficient to add about 0.1 to 0.5 g to 180 ml of sake. If it is less than 0.1 g, the flavor will be poor,
If it exceeds 0.5 g, an unpleasant taste will occur.

When extracting scallop components, in the case of sake, placing it at a temperature lower than 60 ° C for a long time may cause deterioration of quality such as burning, so the extraction conditions are 60 to 65
It is preferable to perform extraction at a temperature of 12 to 24 hours, and in the case of distilled liquor such as shochu, it is not preferable to perform extraction at a high temperature because of disaster prevention and occurrence of alcohol deficiency.

As a method for removing the turbidity after the extraction of the scallop component, a filtration method using diatomaceous earth or activated carbon as a filter aid or a filtration method with a membrane filter (filtration membrane) is effective, and the turbidity is well removed and the treatment time is short. I'm done. However, the method using activated carbon slightly reduces the flavor.

On the other hand, the method of hanging down is complicated and time-consuming, and it is not possible to eliminate turbidity depending on the raw alcohol (see Table 2).

After the filtration treatment, the scallops whose components have been extracted are added to form scallops. The scallops used after the components have been extracted are used. If it is boiled with water and then added to the filtered sake, it will not become cloudy again.

As the raw material liquor of the present invention, distilled liquor such as sake or shochu, whiskey is used, and these raw material liquors include glucose, liquid sugar, seasonings such as citric acid or malic acid, flavors such as fruits, or coloring agents. By using it, the quality will be diversified, and liqueurs can be manufactured according to consumers' tastes and uses.

Examples will be given below, but of course the present invention is not limited to these examples.

Example 1 Sake 1800 preheated to 65 ° C. and 3 kg of dried scallops roasted by carbonization to the extent that they were not coarsely charred were placed in an enameled tank (capacity 2 kl), and the mixture was well mixed by stirring and then the temperature was lowered as much as possible. The scallop component was extracted for 24 hours while keeping it warm. After completion of the extraction, diatomaceous earth was used as a filter aid for filtration by a conventional method to separate scallops and remove turbidity to clarify the extracted sake.

Using a commercially available one-cup type glass container (capacity 200 ml), the ingredients were extracted and then separated, and scallops that had been boiled for about 10 minutes and 180 ml of filtered liquor that had been heated to 65 ° C were placed in a container and hermetically sealed. did.

Example 2 25-degree shochu as the raw material liquor (shochu with 25% alcohol). After mixing 3.5 kg of scallops roasted in the same manner as in Example 1 and 25 ° C shochu 1800 preheated to about 40 ° C in a tank, the mixture was allowed to stand for 15 hours while keeping the temperature as low as possible to prevent scallop components. Was extracted. Then, filtration was performed using a membrane filter membrane having a pore size of 0.45 micron to remove turbidity due to separation and extraction of scallops.

The separated scallops were immersed in boiling water for about several minutes and then enclosed in a commercial container together with the extracted sake.

Example 3 The manufacturing method in this example is approximately the same as in Example 2, but
20 kg of glucose was dissolved in 1800 shochu to produce a mild liqueur with a sweetness different from that of Example 2. The scallop used was 2.5 hours, and extraction of the scallop component was 10 hours.

Test Items and Results (1) 1. Examination of Extraction Conditions (Temperature and Time) of Scallop Constituents and Results (Table 1) Dry Scallops Roasted to 900 ml of Each Liquor 1.5
The sample to which g was added was used as a sample.

(1) Sake The sensory results of 5 panelists were subjected to a sensory test based on the following scoring criteria, and the total score of 5 panelists is shown. The same applies to the sensory results below.

Scoring criteria 1: Superior unique flavor 2: Unique flavor 3: Poor or poor flavor (2) Shochu Further, in the above table, the added amount of glucose means the weight ratio (%) of added glucose to the volume of shochu in terms of the respective alcohol content.

Test Items and Results (2) 2. Extraction method for liquor of liquor and its results (Table 2) 3. Example of product analysis and measurement values (Table 3)

Claims (2)

[Claims] 1. A scallop component is obtained by roasting dried scallops to a degree that does not burn and mixing the roasted scallops with sake or distilled liquor at a temperature of 30 to 70 ° C. to extract scallop components for 5 to 40 hours. A method for producing a liqueur, characterized in that the scallop is separated by filtration after the extraction of sucrose and the turbidity generated by the extraction of the scallop components is removed. 2. The method for producing a liqueur according to claim 1, wherein the scallops from which the components have been extracted are boiled and then added to obtain a liqueur containing scallops.