JPS6236179A - Production of coffee shochu (low-class distilled spirit) - Google Patents

Abstract

PURPOSE:To obtain the titled SHOCHU (low-class distilled spirit) having taste and flavor of coffee and absorbing the smell of the SHOCHU, by adding coffee beans of arabica species deeply roasted not to deteriorate the taste and flavor thereof to SHOCHU of specific alcohol concentration, sealing up a container, storing the container in a cold and dark place and filtering the SHOCHU. CONSTITUTION:180-210g coffee beans of arabica species deeply roasted at 220-280 deg.C for 15-18min which are limits not to deteriorate taste and flavor thereof, are charged into about 1,500cc SHOCHU (low-class distilled spirit) of >=25 deg. alcohol concentration in a container, which is then sealed up in sufficiently stirred conditions. The resultant containers are placed side by side and stored in a cold and dark place for 13-16 days. The resultant SHOCHU is then filtered through a filter paper for coffee to remove the coffee beans and afford the aimed SHOCHU, having mixed flavor and fragrance percolated from the coffee beans, changed into light coffee color and absorbing the smell peculiar to SHOCHU.

Description

[Detailed Description of the Invention] (Field of the Invention) This invention allows shochu to fully extract the taste, aroma, and color of coffee, and at the same time allows coffee beans to absorb the unique odor of shochu, resulting in a rich and aromatic product. Regarding the manufacturing method of coffee shochu.

(Prior Art) Most shochu is drunk straight or mixed with water or hot water, but recently, shochu is sometimes drunk with peas added to it.

However, if you simply put roasted coffee beans in shochu and leave it for an appropriate number of days, the unique nasal smell of shochu will remain, and the flavor and aroma of coffee will not penetrate into the shochu. The only thing I could get was something with a color and a slight coffee aroma.

(Purpose of the invention) This invention allows shochu to completely extract the unique taste, aroma, and flavor of coffee, and also completely absorbs the odor of shochu into coffee beans, blending the mellow coffee flavor and aroma. Our goal is to provide a method for producing delicious coffee shochu.

(Summary of the Invention) The coffee shochu of the present invention has an alcohol concentration of 25°.
For the above 1.500cc of shochu, 18 Arabica coffee beans that have endured deep roasting to the extent that the taste and aroma are not impaired.
The coffee beans are removed by adding 0g to 210g, stirring, sealing, immersing, storing in a cool and dark place for 13 to 160 hours, and filtering with coffee filter paper to remove the coffee beans.

(Example) The coffee beans used in the present invention are optimally carefully selected Arabica varieties that emphasize aroma and taste, such as Colombian Mezzolin, Blue Mountain, Kilimanjaro, and Mocha.

The roasting temperature and time for green coffee that is normally used for beverages is 200 to 230 degrees for about 15 minutes or less, but the roasting temperature for coffee beans used in the present invention is - within a limit that does not impair the taste and aroma of the coffee. Deep roasting is performed at 220 to 280° for 15 to 18 minutes, and this deep roasting process is best suited for Italian expresso.

Through the deep roasting process, the surface of the coffee beans is carbonized, that is, activated carbonized, and the moisture content is lowered, and the activated carbonized and dried coffee beans have the effect of absorbing the unique smell of shochu.

The shochu to be used preferably has an alcohol concentration of 25° to 35°, preferably around 35°. For example, commercially available Kuma shochu, barley shochu, and potato shochu, as well as white liquor may be used.

Approximately 2,009 ml of dark roasted coffee beans are added to 1.500 cc of the above-mentioned shochu, stirred thoroughly, the container is sealed, and the containers are stored side by side in a cool, dark place.

The optimal ratio of coffee beans to shochu is about 180g to 210g per 1.500CC, and as a result of experiments, if the amount is less than this, the coffee flavor and aroma will not be fully extracted into the shochu, and the odor of the shochu will be absorbed. I can't even do it.

If you add more coffee beans than the above-mentioned amount, the burnt smell of the coffee will become stronger and the flavor will deteriorate.

If the storage period is too short, the flavor and aroma of the coffee will not penetrate into the shochu, and if the storage period is too short, the acidity and bitterness of the coffee will become too strong and the taste will deteriorate.

We also experimented by doubling the depth of the coffee beans and halving the soaking period, but in this case too much alcohol was absorbed by the coffee beans, resulting in a slightly lower alcohol concentration, and we were still unable to obtain delicious coffee shochu.

As described above, about 200 g of coffee beans are placed in a container containing 1.500 cc of shochu, stirred and mixed, and after being stored for 15 days, the coffee beans are pulled out.

When pulling coffee beans, it is best to filter them using coffee filter paper, as this will completely remove floating substances that are loose on the surface of the coffee beans, and the filtered shochu will retain the taste and aroma of coffee and its mellow flavor. In addition to this, it is a delicious coffee shochu that has changed color to a suitable coffee color.

The coffee beans and shochu used in this invention have been described using the example of producing green beans, but it goes without saying that this also applies to producing large quantities within the range of the above comparison.

(Effects of the Invention) The shochu produced by the present invention has a blend of mellow flavor and aroma exuded from coffee beans, resulting in a light brown color, and the unique smell of shochu is derived from deep roasting. It is completely absorbed by coffee beans and transformed into extremely delicious coffee shochu.

The taste is almost the same as high-end brandy, and it can be provided to ordinary households at a low price.

Proceedings (written by Ichimasa on his own initiative) September 13, 1985 7-4 Director General of the Patent Office Mr. Uga 30f41K Guaif-1.1 Indication of the case 1985 Patent application No. 176257 2 Name of the invention Coffee shochu Manufacturing method 3 Relationship with the case of the person making the amendment Patent applicant address 5-2-27 Furuta, Higashiosaka City, Osaka Prefecture Name
Itushi Inudo (Country N) 5 Date of amendment order (voluntary) Showa month, day, 1920 (shipment date Showa, month, day) (1) Claims column of the specification (2) Detailed description of the invention in the same book Column 8 Contents of amendment (1) The scope of claims in the specification is amended as shown in the attached sheet.

(2) Page 1, line 6 of the same book “Deep roasting” Correct with "deep roast."

(3) Same book, page 2, line 18 “Deep burn resistance” Correct to "deep roast".

9 List of attached documents (1) Amendment document 1 copy 2, Claim 1, Approximately 1,500 cc of shochu with an alcohol concentration of 25゛ or more
180g to 210g of Arabica coffee beans that have been darkly roasted to the extent that the taste and aroma are not impaired are added, stirred, sealed, soaked, stored in a cool and dark place for 13 to 16 days, and then filtered with coffee filter paper. A method for producing coffee shochu that removes coffee beans by filtering it.

Claims (1)

[Claims] 1. Approximately 1,500 cc of shochu with an alcohol concentration of 25° or more
180g to 210g of Arabica coffee beans that have been deep-roasted to the extent that the taste and aroma are not impaired are added, stirred, sealed, soaked, stored in a cool and dark place for 13 to 16 days, and then filtered with coffee filter paper. A method for producing coffee shochu that removes coffee beans by filtering it.