JPS61115479A - Preparation of liqueur - Google Patents

Abstract

PURPOSE:To prepare a liqueur free from the smell of SHOCHU (low class distilled spirit) and having excellent taste and flavor, easily, by immersing washed, drained and optionally dried fruit of MATATABI (Actinidia polygama) in refined Japanese SAKE, adding sugar or honey and malic acid thereto, and fermenting the mixture. CONSTITUTION:Washed, drained and optionally dried fruit of MATATABI or unripe plum fruit is immersed in refined Japanese SAKE. Sugar or honey and malic acid are added to the SAKE, and the mixture is fermented to obtain the objective liqueur.

Description

[Detailed Description of the Invention] Industrial Application Fields This sluice gate is used to mix appropriate elements into sake, add cue,
A'71! This relates to a manufacturing method.

Conventional technology In the conventional MA method for making liqueurs, the flavor is not very good and is not liked by users, either because shochu is neutralized, plums, Actinidia etc. are mixed in, or because the base liquid is shochu. .

Hiaki tries to solve the conventional technology (W4 composition of liqueur liquor, shochu and plum,
As mentioned above, since shochu contains T-elements such as Matatabi, the odor of shochu hits the nose and the aroma and taste are generally not liked. This has the disadvantage of low penetration rate and no production effect. Eliminating these shortcomings is a major challenge for Shiba Urazo.

Means to solve the shortcomings In order to eliminate the traditional drawbacks and solve the technical problems, this foil cutting is used as a component in the production of Liquor IV sake.
The basic raw material is shochu (replaced with seishu), and it is produced by mixing appropriate amounts of fruits such as umemata and matatabi, and it is possible to provide kusukyu sake that has both flavor and flavor.

One configuration of this invention 9I! The fruit of the original "Actatabi" is circular or 4-knot shaped, 2 to 2J long, and has a fiery color KP in autumn! It has a distinctive aroma and is eaten raw or salted.

It has a pungent taste of 7Sb, and is dried and used as a herbal medicine. Plum fruit is also widely used as a pickle, and is said to have unique benefits as a health drink.

Sake, which is the main component of the present invention, is manufactured by 8! Then, the raw rice is divided into a ratio of about 10:3, 10 parts are steamed rice, 3 parts are koji (koji), and the two are mixed to make about 1 liter of rice. The water is added and brewed while saccharification and balding are carried out in parallel, and this clear mt-base solution is mixed in the following proportions.

Example/Sake 1001: Matatabi-O Sokumyo
Hio acid 1009 cases λ
Sake 1001 blue
Plum Lee Sand 11
Ko O crush N Ko n Robi 1001 example Yu Kiyoshi fa 1001
! Dried Actinidia (more than 70% water removed)/!
14 Sand lll110r4 Limp acid 1oot action In the present invention, during groove cutting, malic acid from Actinidia or Ome is mixed and stirred in a suitable filter such as a sand dungeon or a beehive, and then malic acid is added to develop and ripen. At least it's congenial.

Example Since the present invention is aimed at the composition of Liqueu/L/Sake, Liqueu! Especially regarding the use of Matatabi F.
i. Since ancient times, Actinella itself has been risky. It is said to be effective in treating nervous disorders, paralysis, cardiotonicity, tonicity, etc., so in the present invention, this effective component of Matatabi gold is used as a friend.

Manufacture (For sake sake, wash the diced Actinidia or green plums with clear water, drain them, add 1g of Actinidia or dried Actinidia, add 1g of Actinidia, add acid, add sugar or honey, etc.) After stirring and melting the mixture, soak it in the dark for a month and let it naturally ferment, then pour out all the sedimentary lees of Actinidia or Japanese plums and go through several temporary processes to make it liquefy.
/ Makes 1g11 of alcohol.

Effect of the invention This invention has the following effects.

(1) The manufacturing process is simple and suitable for many people.

(2) Although the constituent elements are subject to seasonality, raw materials are easily available, so products can be provided at low prices.

(3) It is extremely safe and effective because the constituent elements are known and are made of raw materials that are effective in terms of health and hygiene.

Claims (2)

[Claims] (1) A method for producing liqueur alcoholic beverage, which is characterized in that washed and drained or dried Actinidia fruit is mixed and soaked in sake, and then fermented by adding sugar or honeycomb and malic acid. (2) A method for producing liqueur liquor, which is characterized by immersing washed and drained green plum fruits in sake, and then fermenting them by mixing them with sugar or honeycomb and malic acid.