JPS60118180A - Production of stock for shochu (low-class distilled spirit) highball - Google Patents
Production of stock for shochu (low-class distilled spirit) highballInfo
- Publication number
- JPS60118180A JPS60118180A JP58224421A JP22442183A JPS60118180A JP S60118180 A JPS60118180 A JP S60118180A JP 58224421 A JP58224421 A JP 58224421A JP 22442183 A JP22442183 A JP 22442183A JP S60118180 A JPS60118180 A JP S60118180A
- Authority
- JP
- Japan
- Prior art keywords
- lemon
- low
- shochu
- distilled spirit
- class distilled
- 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.)
- Granted
Links
- 235000020083 shōchū Nutrition 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 22
- 244000248349 Citrus limon Species 0.000 claims abstract description 19
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 4
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 4
- 239000003765 sweetening agent Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 abstract description 3
- 235000020438 lemon syrup Nutrition 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 206010028813 Nausea Diseases 0.000 description 2
- 230000008693 nausea Effects 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020096 rose wine Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、焼酎ハイゼールの素の製造方法に関し、特に
焼酎の特有な匂をなくし、口当りをよくしたものである
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a base of shochu hysel, and in particular, to eliminate the characteristic odor of shochu and improve its taste.
焼酎は特有のいやな匂が、あり、しかも口当りがわるく
一般の人には飲みにくいものであり、他酒とカクテルし
た場合悪酔いを生じることもある。Shochu has a distinctive unpleasant smell and a bad taste, making it difficult for the average person to drink, and when mixed with other alcoholic beverages, it can cause nausea.
そこで本発明は、これらの焼酎の欠点を解消し、香およ
び口当りのよい焼酎ハイボールの素の製造方法を提供す
ることを目的とする。Therefore, an object of the present invention is to eliminate these drawbacks of shochu and provide a method for producing a shochu highball base with good aroma and taste.
本発明の製造方法の一実施例を説明する。An embodiment of the manufacturing method of the present invention will be described.
初めにレモン１０個を輪切りにし、これら多数の輪切り
を容器に入れた後、１．８ Ａの３５°焼酎を入し、蓋
をして約１週間〜１０日ねかしてレモン酒をつくる。
−
次にできあがったレモン酒を、輪切りレモンを残して２
００−とりだし、それに６０Ｍの３５°焼酎を加えて混
ぜ、さらに４０ｒｎｌＯ着香料（例えば梅の香りのする
もの）と、甘味料として２＋ｎ１（１〜２滴）のレモン
シロップとを混ぜる。この場合、初めからレモンと必要
量の焼酎とを混ぜてレモン酒をつくらずに、レモン酒を
つくった後に、さらに焼酎を加えるようにしたのは、で
きあがりの焼酎ハイゼールの素かにごらないようにする
ためである。First, 10 lemons are cut into rounds, and after putting these many slices into a container, 1.8 A 35° shochu is added, the lid is closed, and the container is left to rest for about 1 week to 10 days to make lemon liquor.
− Next, pour the finished lemon sake into 2 pieces, leaving the lemon slices in place.
00-dori, add 60M 35° shochu and mix, and then add 40rnlO flavoring agent (for example, something with a plum scent) and 2+n1 (1 to 2 drops) of lemon syrup as a sweetener. In this case, the reason why we did not mix lemon and the required amount of shochu to make lemon liquor from the beginning, but added shochu after making lemon liquor, was to prevent the finished shochu Hysel from becoming too filthy. This is to do so.
この後、９６０−の白ワインをカロえて混合すれば、目
的の焼酎ハイゼールの素ができあがる。なお各成分の混
合順序は任意であり、前記に限ることはない。また３５
°焼酎に限ることはなく、アルコール度の異なる焼酎で
は適宜その強さに応じて混合量を変更すればよい。After that, add 960-g white wine and mix to create the desired base of shochu, Hysel. Note that the mixing order of each component is arbitrary and is not limited to the above. Also 35
The mixture is not limited to shochu, and for shochu with different alcohol levels, the mixing amount may be changed as appropriate depending on the strength.
このようにできた焼酎ハイゼールの素は、適量の炭酸水
と混ぜたり、あるいはそのまま氷を入れて飲まれる。The shochu Hysel base made in this way can be mixed with an appropriate amount of carbonated water, or can be drunk as is with ice.
ここで上記実施例を得るに当り、１０人のパネラ−によ
る官能試験を行った結果を記載する。なお焼酎ハイゼー
ルの素を、それと同量の炭酸水で割って試飲した。Here, in obtaining the above examples, the results of a sensory test conducted by 10 panelists will be described. I also sampled the shochu Hysel base mixed with the same amount of carbonated water.
（１） 上記の実施例中において、白ワイシの代りに赤
ワイン、ロゼワインを使用して比較した。(1) In the above examples, red wine and rose wine were used instead of white wine for comparison.
■ 白ワイン ８５
２ 赤ワイン ４０
３ ロゼフィン ５０
この官能試験で白ワインのみが焼酎の口当りをよくした
。これはワインの性質が影響するためである。■ White wine 85 2 Red wine 40 3 Rosefin 50 In this sensory test, only white wine improved the taste of shochu. This is due to the nature of the wine.
（２） 上記実施例にお〜）て、レモン酒のレモン量ヲ
変えて比較した。(2) In the above examples, the amount of lemon in the lemon liquor was changed and compared.
１ ５個 ５０
２ １０個 ８０
３ １５個 ６０
（３） 上記実施例において、レモン酒をつくる場合、
レモンを浸す日数を変えて比較した。1 5 pieces 50 2 10 pieces 80 3 15 pieces 60 (3) In the above example, when making lemon liquor,
We compared the results by changing the number of days the lemons were soaked.
１ ３日 ３０
２ ７日 ９０
３ １５日 ７０
本発明の製造方法により作られた焼酎ノーイボールの素
は、上記の官能テストの通り口当りはよく、焼酎特有の
いやな匂もせずに悪酔い、二日酔いもしない。またレモ
ン果汁が入っているので栄養上も望ましい。1 3 days 30 2 7 days 90 3 15 days 70 The shochu Noi Ball base made by the production method of the present invention has a good taste as shown in the above sensory test, does not have the unpleasant smell peculiar to shochu, and does not cause nausea or hangovers. do not. It is also nutritionally desirable because it contains lemon juice.
特許出願人 小 高 妙 子 代理人弁理上 牧 克 次Patent applicant Taeko Kotaka Attorney Katsutsugu Maki
Claims (1)
該レモン酒にレモン酒の約３倍の量の焼酎を加えるとと
もに小量の着香料と甘味料とを混入し、さらにレモン酒
の約５倍の量の白ワインを加えて混ぜた焼酎ハイゼール
の素の製造方法。Make lemon sauce by soaking many slices of lemon in shochu.
Shochu Hysel is made by adding about three times the amount of shochu to the lemon sake, mixing a small amount of flavoring agent and sweetener, and then adding white wine about five times the amount of lemon sake. How to make the raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58224421A JPS60118180A (en) | 1983-11-30 | 1983-11-30 | Production of stock for shochu (low-class distilled spirit) highball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58224421A JPS60118180A (en) | 1983-11-30 | 1983-11-30 | Production of stock for shochu (low-class distilled spirit) highball |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60118180A true JPS60118180A (en) | 1985-06-25 |
| JPS62674B2 JPS62674B2 (en) | 1987-01-08 |
Family
ID=16813513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58224421A Granted JPS60118180A (en) | 1983-11-30 | 1983-11-30 | Production of stock for shochu (low-class distilled spirit) highball |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60118180A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2169674A1 (en) * | 2000-07-12 | 2002-07-01 | Soriano Jose Fresneda | Composition for production of an alcoholic drink consists of drink alcohol blended with distilled water white sugar and lemon rind |
| CN103952275A (en) * | 2014-04-26 | 2014-07-30 | 陈海峰 | Mellow maotai-flavor liquor and blending method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57146557A (en) * | 1981-03-06 | 1982-09-10 | Mitsui Seito Kk | Food containing palatinose |
-
1983
- 1983-11-30 JP JP58224421A patent/JPS60118180A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57146557A (en) * | 1981-03-06 | 1982-09-10 | Mitsui Seito Kk | Food containing palatinose |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2169674A1 (en) * | 2000-07-12 | 2002-07-01 | Soriano Jose Fresneda | Composition for production of an alcoholic drink consists of drink alcohol blended with distilled water white sugar and lemon rind |
| CN103952275A (en) * | 2014-04-26 | 2014-07-30 | 陈海峰 | Mellow maotai-flavor liquor and blending method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62674B2 (en) | 1987-01-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB2027447A (en) | Alcoholic stimulant beverages | |
| RU2081161C1 (en) | Low-alcoholic carbonized drink | |
| JPS60118180A (en) | Production of stock for shochu (low-class distilled spirit) highball | |
| JP6974043B2 (en) | Beverages, beverage-based, beverage manufacturing methods, beverage-based manufacturing methods, and yuzu flower-like aroma-imparting methods | |
| JPS6211085A (en) | Production of ume wine | |
| KR100759913B1 (en) | Method for Manufacturing Corned Melon and Corned Melon Obtained Thereby | |
| KR20170139797A (en) | [Mango rice wine manufacturing techniques] | |
| KR20100057280A (en) | Wine chopped radishes pickled in salt water and method trereof | |
| CN111820299A (en) | Bubble tea beverage and preparation method thereof | |
| JP6974042B2 (en) | Beverages, beverage-based, beverage manufacturing methods, beverage-based manufacturing methods, and limeflower-like aroma imparting methods | |
| JPS6156057A (en) | Seasoning and its production | |
| KR0166395B1 (en) | Additive for crude rice wine and its mixed liquor and preparatory method thereof and method for preparing its mixed liquor | |
| RU2135575C1 (en) | Method of producing special vodka "dovgan limonnaya" | |
| JP2004337039A (en) | Method for producing plum wine | |
| RU2191815C2 (en) | Low-alcoholic drink | |
| RU2191812C2 (en) | Low-alcoholic drink | |
| RU2134291C1 (en) | Composition for fizzy grape wine "kapriz" | |
| RU2191813C2 (en) | Low-alcoholic drink | |
| JPH04341145A (en) | Ice cream and its production thereof | |
| RU2175347C1 (en) | Grape semisweet white wine | |
| RU2175344C1 (en) | Grape strong white wine | |
| RU2191814C2 (en) | Low-alcoholic drink | |
| RU2222581C2 (en) | Weakly alcoholic cocktail | |
| RU2191818C2 (en) | Low-alcoholic drink | |
| RU2159800C2 (en) | Semidessert original wine |