JPS61104778A - 'sake' flavoring - Google Patents

Abstract

PURPOSE:Cramberry or lime juice is added to Japanese SAKE, when needed, it is carbonated to mask the smell of KOJI (rice melt) to soften the flavor and taste of the SAKE whereby the SAKE is made agreeable to all kinds of people. CONSTITUTION:Japanese SAKE is combined with cranberry or lime juice. The SAKE may be in any grade, while the juice may be used as such or diluted to 10%-20% concentration, as in commercially available products. The mixing ratio is 1-10 parts, preferably 2-5 parts of juice to 10 parts of SAKE and the SAKE may be carbonated, when needed by mixing it with carbonated water or pressurizing it with carbon dioxide gas when it is canned or bottled.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for seasoning sake that is loved by everyone.

More particularly, the present invention relates to a method of using cranberry juice or lime juice to make sake a universally palatable taste.

(Simplified problem to be solved by the invention) Sake has been popular in Japan since ancient times, and even today it accounts for a fairly large portion of all alcoholic beverages. However, since sake is made by brewing using koji and is not distilled, the aroma of koji remains in the sake, and there seems to be a tendency for some to prefer the aroma of koji and others to avoid it. . Particularly among women and young people, there is a growing demand for sake to have a smooth texture, and in this respect, they tend to shy away from the aroma of koji and the overall bitter taste of sake. It is thought that there may be cases where this is done.

(Prior art) In the past, special brewing methods were developed to reduce the alcohol content in order to make the taste of sake lighter, and new types of sake were produced that were cooled before drinking. It was.

However, in either method, since koji is used since it is Kiyose, it was not possible to eliminate the aroma 9 of koji, and the rich taste of the sake remained.

(Description of the present invention) In order to obtain purification that is liked by everyone, the present invention has been developed by changing the way of thinking and seeking a fruit juice suitable for masking the aroma of koji and softening the bitter taste of sake. After carefully researching and selecting fruit juice, we found that in addition to these, cranberry juice and lime juice go well with sake, masking the aroma of koji, softening the bitter taste of sake, and bringing out the flavors of the amino acids in sake. I knew that it was something. It was also found that adding more carbonic acid improves the mouthfeel.

The present invention was completed based on this knowledge, and is a method for seasoning sake, which is characterized by adding cranberry juice or lime juice to sake, and further adding carbonic acid if necessary.

(Means for solving the problem) In the present invention, cranberry juice or lime juice is added to sake. The sake used in the present invention may be any type of sake such as special grade sake, -grade sake, and second grade sake. The cranberry juice or lime juice may be fruit juice itself, but cranberry juice or lime juice commercially available containing 10% to 20% fruit juice is generally sufficient.

The mixing ratio of sake and cranberry juice or lime juice may be any proportion suitable for drinking, but in terms of quantitative ratio, it is 10 parts of sake to 7 parts of sake, preferably 1 to 10 parts of cranberry juice or lime juice. It is about 2 to 5 parts.

When cranberry juice or lime juice is added to sake, the stimulating components in both juices mask the aroma of koji and soften the rich taste of sake. Cranberry juice or lime juice softens the full-bodied taste of sake, but leaves a moderate amount of umami such as amino acids, so the taste of fruit juice and the umami of sake harmoniously combine to create a new refreshing sake. be.

Further, carbonic acid may be added in the form of carbonated water, or carbon dioxide gas may be press-injected immediately before canning.

The addition of carbonic acid increases the cooling sensation and improves the mouthfeel.

Sake seasoned in this manner can be consumed as is, or can be sold commercially in bottles or cans.

Example 1 10 parts by volume of refined sake (second grade sake) were mixed with 5 parts by volume of cranberry juice containing 10 g of fruit juice, and further mixed with 5 parts by volume of commercially available carbonated water, packed in cans, sterilized, and stored. .

When drinking it, it was cooled to about 5°C to 10°C, opened, and drunk, and it had almost no koji aroma and was extremely delicious.

Example 2゜When I mixed 10 volume parts of refined sake (-grade l ¥!1) with 5 volume parts of fruit juice (1 l) of lime juice and drank it as it was, the aroma of koji remained slightly and the richness of the sake was also improved. Although it remained, it was extremely delicious with the scent of lime.

Claims (1)

[Claims] (1) A method for seasoning sake, which comprises adding cranberry juice or lime juice to sake, and further adding carbonic acid if necessary.