JPH0412701B2 - - Google Patents

Description

[Detailed description of the invention]

(A) Purpose of the invention (a) Industrial application field The present invention relates to a special beverage that has better taste, sight, and smell than commercially available plum kombucha. (b) Conventional technology Conventional plum kombucha is a mixture of powdered or coarsely ground plums, kombu, and shiso-related tea along with various seasonings, but when hot water is poured into this to make a drink. Although it has the scent of shiso and has a refreshing feeling, the color tone is pale yellow and the monotonous taste lacks ``mellowness''. (c) Problems to be solved by the invention As mentioned above, commercially available plum kombucha has some drawbacks in terms of taste and vision, and it looks beautiful to the drinker and leaves a delicious aftertaste on the tongue after drinking. The purpose is to provide a ``mellow'' taste and to prevent the aroma of shiso from dissipating too quickly. B. Structure of the Invention (a) Means for Solving the Problems Kombu is cut into small pieces and the liquid obtained by boiling the pieces is put into a vacuum dryer and dried to form a powder. Shiso is 2mm after being freeze-dried for both blue and red shiso.
Crush roughly into corners. This prevents the aroma of perilla from dissipating quickly. For the plum meat, remove the seeds from the pickled plums, put them in a vacuum dryer, and dry them into powder. Roughly crush the green tea. For gold powder, cut gold leaf into 1mm to 2mm square pieces. Chlorella is dried and powdered by putting it in a vacuum dryer. The above ingredients were mixed with salt, sugar and other seasonings in the following proportions. Salt, 30.0% sugar, 30.0% glucose, 15.0% kelp powder, 10.2% citric acid, 1.0% malic acid, 1.0% red perilla, 1.0% plum powder, 1.0% green tea, 3.0% monosodium glutamate, 5.0% blue perilla powder , 2.28% gold powder, 0.02% chlorella powder, 0.5% (b) Effects and Examples In order to compare the above mixture with commercially available plum kombucha, 20 employees were randomly designated and they Without any explanation, we had them sample one cup of each, and the following results were obtained.

[Table] C. Effects of the invention Since the tasters judged that the prototype product was better than the commercially available product, the inventor strengthened his resolve and asked him why he judged it to be better. It looks beautiful with the small pieces dancing around, and when you leave the cup for a while, the liquid takes on a reddish-green color, which is a calming color, and the taste leaves a delicious aftertaste on your tongue, like when you drink high-quality gyokuro. Oh said that the scent is that of shiso and has a refreshing feeling. Therefore, the inventor determined that matcha may be used instead of green tea to enhance the color tone, and a slightly larger amount of chlorella powder may be used to emphasize the "mellow" taste.

Claims (1)

[Scope of Claims] 1. Kelp powder is made by cutting kelp into thin pieces and boiling the resulting liquid, putting it in a vacuum dryer and drying it to make a powder. Shiso is made by freeze-drying blue perilla and red perilla, and then cutting it into about 2 mm squares. For powdered plum meat, remove the seeds from the pickled plums and put them in a vacuum dryer to dry them into powder.For green tea, roughly crush them.For gold powder, cut the gold leaf into 1mm to 2mm squares.For chlorella powder, put chlorella in a vacuum dryer and dry it. Grind it into a powder. Shiso plum kelp tea with gold leaf is made by adding salt, sugar, glucose, malic acid, citric acid, and monosodium glutamate to the above ingredients.