JPS59205974A - Oyster sake - Google Patents

Abstract

PURPOSE:An oyster SAKE, obtained by dipping a fresh oyster in a SAKE, e.g. a low-class distilled spirit, and having a high nutritive value and unique taste. CONSTITUTION:An oyster SAKE obtained by dipping a shucked fresh oyster or oyster with the shell or dried fresh oyster in a SAKE, e.g. a low-class distilled spirit or whisky, and adding if necessary a seasoning, e.g. a sweetening agent, perfume or colorant, etc. thereto. Thus, nutritive elements in the oyster are extracted into the alcohol, and the aimed oyster SAKE, absorbable easily into the body, and effective for recovering from the fatigue or recovering the convalescent physical strength is obtained.

Description

[Detailed description of the invention] This invention relates to kakizake as a nutritional drink.

Oysters are particularly nutritious among shellfish and have a unique taste. Examples of their ingredients are shown in Table 1 below.
2 Shown in Table 2.

Table 1 Composition list of raw oysters (in edible portion 100f) Protein i
o, o(p) lipid
3.6 (f) Sugar (glycogen) 5.1 (f) Ash
minutes 1.7 (
f) Calorie -
96 vitamin A
100 (Eng U) Vitamin Bl
O,3 (mf) vitamin B2
0.2 CWlf) 3″ Chinic acid
1.2 (mf) Vitamin C5,0 (mf
) Calcium 40.0 (ml) Sodium 380.0 (mf) Phosphorus
140.0
(mf>iron
8.0 (mg) or more Table 2 Free amino acid content (772F) (food 100f
middle) taurine
1022 Glutamic acid
199 alanin
163 pro li
N 1
17 glycine
112th Onin
8゜Aspartic acid 47
35 Phenyl Alanine 29 Hiss
Ji Jin
19～7′ phosphorus
130 Lee Shin
12 bars
Rin
9th rosin
9 mechio
Nin 6
Inleucine 6 cystine
6 or more As shown in Table 12 and Table 2, sugar (glycogen), which is contained in large amounts and is the main component of the umami flavor of oysters, is an energy source for muscle exercise, and is useful for the function of the heart, liver, and kidneys. Taurine, which gives vitality, removes cholesterol from blood vessels, and maintains the balance of blood concentration, is contained in extremely large amounts as the main component of free amino acids.
It stimulates bile secretion, improves fat absorption, and has antiperspirant properties, making it an unparalleled food that maintains and promotes health.

In addition to protein, it also contains large amounts of minerals such as iron, copper, manganese, and iodine, and it is also rich in vitamins A, B, and O, which maintain good physical condition.

Oysters, which are rich in nutrients, have been actively farmed in various places in recent years, and are mainly collected from winter to early spring.Oysters can be eaten raw or cooked in various ways, and can be preserved for long periods by drying, smoking, etc. Means of Utilization This invention allows for long-term use of sake by soaking it in alcoholic beverages such as banko shochu and whiskey, in addition to existing methods such as drying and smoking. .

That is, freshly shucked or shelled oysters, or dried oysters are soaked in alcoholic beverages such as shochu, and seasonings such as sweeteners, fragrances, coloring agents, etc. are added as necessary.

Traditionally, medicinal alcoholic beverages and recreational alcoholic beverages have mainly been made from fruits and other plants, and animal-based alcoholic beverages include habu-zake (habu-zake) and mamushi-zake (hamishu), but no shellfish-based alcoholic beverages have been used.

The present inventor focused on the fact that oysters are an excellent food for health,
We conducted various research on how to use it, and the resulting kakizake contains the various nutrients mentioned above extracted by the alcohol content, and is easily absorbed into the body when drunk, and contains especially large amounts of taurine and glycogen. Oysters contain oysters, making them effective for recovering from fatigue and recovering physical strength after illness.Oysters also have a unique umami flavor that can be used for recreational purposes.
Furthermore, by adding sweeteners, flavorings, etc., it can be made into an easy-to-drink health drink for the masses.

Next, examples will be shown.

As a result of soaking 500 g of freshly shucked oysters in shochu (alcohol content: 35°) and leaving it for 10 days, 261 mF of taurine and 111,772 g of glycogen were detected in 100 ml. Although analysis of other components was omitted, it is assumed that the content equivalent to that of the raw oysters described above was extracted.

From this result, it can be seen that most of the oyster components were extracted in a short period of time.

In the above example, the shelled meat was used, but it is also possible to soak it in alcoholic beverages with the shell on.This extracts calcium from the shell, so it is suitable when you want to obtain a large amount of calcium. You can also use the

The blending ratio of alcoholic beverages and oysters is not limited to the above embodiments, and can be freely determined according to preference.

Oysters soaked in alcoholic beverages are delicious not only for drinking, but also for eating, and are suitable as an accompaniment to alcoholic beverages.

Although we have talked about oysters above, shell wine can also be made from shellfish other than oysters. For example, it is interesting to pickle Akoya shellfish, which contains a lot of taurine like oysters, in alcoholic beverages after collecting pearls.

As described above, by soaking oysters in alcoholic beverages such as shochu, it is possible to obtain oyster liquor that is effective as a nutritional liquor for maintaining health and recovering from fatigue. It has many benefits, including establishing a field of how to use oysters as food and helping to popularize and expand the sale of oysters.

Claims (1)

[Claims] It is characterized by freshly shucked or shelled oysters, or dried shucked oysters, soaked in alcoholic beverages such as shochu, and seasonings such as sweeteners, fragrances, colorants, etc. added as necessary. Yes, oyster sake.