JPH07169A - Additive for drink - Google Patents
Additive for drinkInfo
- Publication number
- JPH07169A JPH07169A JP8000493A JP8000493A JPH07169A JP H07169 A JPH07169 A JP H07169A JP 8000493 A JP8000493 A JP 8000493A JP 8000493 A JP8000493 A JP 8000493A JP H07169 A JPH07169 A JP H07169A
- Authority
- JP
- Japan
- Prior art keywords
- sake
- cypress
- additive
- drink
- hinoki
- 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.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、清酒に木の香りをつけ
る為に用いる飲料添加料に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage additive used to give sake a flavor of wood.
【０００２】[0002]
【従来の技術】従来より、清酒に木の香りをつける手段
として、杉質樽内で、酒の熟成を進めつつ着香させる、
（１）樽酒法、前記樽酒を檜質桝で飲用する、（２）桝
酒法、或いは、最近に至り、檜質、檜葉から抽出した、
（３）ヒノキ油（ヒノキチオール）が知られている。2. Description of the Related Art Conventionally, as a means for imparting a woody scent to sake, the sake is flavored in a cedar barrel while aging the sake.
(1) barrel liquor method, drink the barrel liquor in hinoki cypress, (2) melody liquor method, or recently, extracted from cypress and cypress leaves,
(3) Hinoki oil (hinokitiol) is known.
【０００３】[0003]
【発明が解決しようとする課題】これらは、次のような
欠点があった。すなわち、（１）の方法は、杉質の着香
性よりは、むしろ、他に類を見ない杉質の酒の熟成作用
を利用したものであり然も３０石入り等大量処理に用い
ること、（２）の方法は、檜質の着香に於いては、優れ
ているが、桝の制作コストが高いこと、桝の制作に特殊
な技量を要すること、桝からの漏れ防止に、パラフィン
の注入や、ピッチを塗る等飲用として必ずしも好ましく
ない技法を要すること、つぎに、（３）ヒノキチオール
は、その使用の目的が清酒中に含まれる酵母菌の活性化
を抑制する点にあり、加熱、抽出等複雑な工程を要し、
生産コストが高い等の欠点があった。本発明は、これら
の欠点を除く為になされたものである。These have the following drawbacks. That is, the method (1) uses the aging action of cedar-like sake, which is unique, rather than the aroma of cedar-like, and is used for large-scale processing such as containing 30 stones. The method (2) is excellent in cypress fragrance, but the production cost of the sardine is high, special skill is required for the production of the sushi, and the paraffin is prevented from leaking. Injecting liquor, applying a technique such as painting pitch, which is not necessarily preferable for drinking, and then (3) hinokitiol is for the purpose of suppressing the activation of yeast contained in sake, , Complicated process such as extraction is required,
There were drawbacks such as high production cost. The present invention has been made to eliminate these drawbacks.
【０００４】[0004]
【問題を解決するための手段】檜質木質体から構成され
てなることを特徴とする飲用添加料である。[Means for Solving the Problem] A drink additive characterized by comprising a cypress wood material.
【０００５】[0005]
【作用】檜質木質体としては、種々の形状のものから
粒、粉、チップ状のものも檜質中に含まれる芳香性物質
フィトンチッドの香りの効果は変らないが、特に、球状
のものは、清酒に添加する際に、取扱い易く然も清酒中
に粉末が浮遊したり、沈降することがなく利点が多い。
又、清酒の容器としては、ガラス質、陶器質、木質何れ
も宜しい。次に、清酒は、冷酒、澗酒何れにおいても良
く、一個浮かべるだけで檜の香りと、檜の持つ健康な有
益成分が溶けこんで酒の味が一段と向上する。[Function] As the cypress woody material, various shapes, grains, powders, chips and the like have the same scent effect of the aromatic substance phytoncide contained in the cypress, but especially spherical ones When added to sake, it has many advantages because it is easy to handle and powder does not float or settle in sake.
Further, as a container for sake, any of glass, pottery and wood can be used. Next, sake is good for both cold sake and sake, and just by floating one, the scent of cypress and the healthy beneficial ingredients of cypress melt into it, further improving the taste of sake.
【０００６】[0006]
【発明の効果】安価に、然も手軽に檜質特有のフィトン
チッドの香りを楽しむことが出来る。水筒やポットに添
加すると携帯用として便利である。[Effects of the Invention] The scent of phytoncide peculiar to cypress can be easily enjoyed at low cost. It is convenient to carry when added to a water bottle or pot.
Claims (1)
特徴とする飲用添加料。1. A drinkable additive comprising a cypress woody body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8000493A JPH07169A (en) | 1993-03-01 | 1993-03-01 | Additive for drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8000493A JPH07169A (en) | 1993-03-01 | 1993-03-01 | Additive for drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07169A true JPH07169A (en) | 1995-01-06 |
Family
ID=13706193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8000493A Pending JPH07169A (en) | 1993-03-01 | 1993-03-01 | Additive for drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07169A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6458602B1 (en) | 1999-01-26 | 2002-10-01 | Hitachi, Ltd. | Method for fabricating semiconductor integrated circuit device |
-
1993
- 1993-03-01 JP JP8000493A patent/JPH07169A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6458602B1 (en) | 1999-01-26 | 2002-10-01 | Hitachi, Ltd. | Method for fabricating semiconductor integrated circuit device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2740069C (en) | Ultrafast method for creating aged wood flavored alcoholic beverages | |
| JP2011147462A (en) | Method for improving bubble retention in sparkling beverage | |
| US818478A (en) | Receptacle for storing alcoholic liquors. | |
| CN104605230B (en) | Method for preparing rosa rugosa syrup | |
| GB2027447A (en) | Alcoholic stimulant beverages | |
| CA2552296A1 (en) | Process for producing food and beverage products from malt sprouts | |
| Piatz | The complete guide to making mead: The ingredients, equipment, processes, and recipes for crafting honey wine | |
| JPH07169A (en) | Additive for drink | |
| US20050084597A1 (en) | Methods for accelerating the production and maturation of distilled, uniquely flavored spirits | |
| US4840812A (en) | Method of adjusting the qualtity of liquors | |
| JPS63226273A (en) | Modifying treatment of raw wine and use thereof in production of tasted beverage | |
| CN104099228A (en) | Preparation method for liquor | |
| JPS61195683A (en) | Method for improving taste and flavor of distilled liquor | |
| US20140131303A1 (en) | Beverage accessory device with arm and related methods | |
| US2243513A (en) | Method of making a sparkling sakelike beverage | |
| JPH01157372A (en) | Production of oak modified liquors | |
| JPS609481A (en) | Fruit sake | |
| JP3225229U (en) | A set of high alcohol sodas with a woody feel and natural flavor. | |
| RU2146702C1 (en) | Method of aging alcoholic beverage and vessel for its embodiment | |
| JPS63233771A (en) | Preparation of 'sake' (japanese rice wine) containing wood piece and packed in cup | |
| JP4064262B2 (en) | Method for improving taste of liquid luxury products | |
| RU2134291C1 (en) | Composition for fizzy grape wine "kapriz" | |
| RU2084502C1 (en) | Method for production of grape wine | |
| RU2044039C1 (en) | Composition of ingredients for vodka | |
| RU2166535C2 (en) | Liqueur on prune base and method of its preparation |