Abstract
[Purpose] Recently it is reported many a serious accident based on the driving with drinking. The capacity for the alcohol-resistant is different by each person.
The healthy drink, under1% contents of alcohol, has been brought into driving. Therefore we pay our attention to food and cooking which used by Sake, Mirin and the Sake-kasu (residual for Sake brewing). The purpose of this study, we are clarifying the change of the alcohol residue level by food processing and cooking.
[Method] A salmon slice (one slice of 80-90g) was wrapped with gauze and soaked in the same amount of soaking materials, and keep it in a refrigerator. Each days after, a salmon slice was takeoff and baked on a hot plate (surface temperature 200 degrees) at six minutes and subsequently the quantity of alcohol was measured.
Soaked materials 1 which used Mirin, Sake, Sugar, Miso in Sake-kasu mainly, and alcohol content is 9.1%(v/w) ,2 is sake in Sake-kasu mainly, alcohol content is 11.1%(v/w).
[Result] Alcohol in the soaking material removes to a salmon slice slowly by performing soaking material, and the alcohol quantity of salmon increases. On the contrary, the alcohol quantity of soaked materials almost became slowly fall. Alcohol quantity of a salmon were decreased by the baked cooking was a range from 5 to 30%. When we took about 80g of salmon, we intake about 2.5ml of alcohol used by soaking material 1 and intake about 3.5ml of alcohol used by soaking material 2.
