PRODUCTION OF UNPROCESSED SAKE WITH BLOWFISH FIN FLAVOR, AND BLOWFISH FIN FOR SAKE OR SHOCHU WITH BLOWFISH FIN FLAVOR

PROBLEM TO BE SOLVED: To provide a method for producing SAKE giving flavor of blowfish fins even when it is cold by putting dried blowfish fins in another SAKE, roasting them and putting them in the objective SAKE. SOLUTION: This SAKE B with blowfish fin flavor is obtained by putting dried blowfish...

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Bibliographic Details
Main Authors OZAKI YUKIE, OZAKI MITSUO
Format Patent
LanguageEnglish
Published 23.02.1999
Edition6
Subjects
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PURIFICATION
SPIRITS
STERILISATION
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:PROBLEM TO BE SOLVED: To provide a method for producing SAKE giving flavor of blowfish fins even when it is cold by putting dried blowfish fins in another SAKE, roasting them and putting them in the objective SAKE. SOLUTION: This SAKE B with blowfish fin flavor is obtained by putting dried blowfish fins in SAKE A, roasting them and putting them in SAKE B. SAKE B is not necessarily warmed, and abundantly contains the tasty and flavor components of blowfish by repeating to put roasted blowfish fins therein several times. The SHOCHU with blowfish fin flavor is obtained by replacing SAKE A and SAKE B to corresponding SHOCHU set.
Bibliography:Application Number: JP19970221175