JP2020150834A - Edible material for beverage and instant beverage using the same - Google Patents

Abstract

To provide an edible material for beverage that is suitable for making feel Japan, and to provide an instant beverage using the same.SOLUTION: The edible material 1 for beverage is formed by adhering a cherry blossom powder or a plum powder to a brown rice flower. The cherry blossom powder is made by drying and pulverizing a salted product of cherry blossom petals. The instant beverage is made by mixing the edible material 1 for beverage with one selected from cherry blossom tea, kelp tea, powdered green tea, granular green tea, matcha green tea, matcha latte, oolong tea, coffee, coffee latte, cafe au lait, black tea, cocoa, and herb tea.SELECTED DRAWING: Figure 1

Description

The present invention relates to an edible edible material for drinking mixed with powdered green tea, coffee, or the like, and an instant beverage mixed with the material.

There is known a spray-dried powdered tea containing tea flowers, which is obtained by drying or freeze-drying aromatic tea flowers and mixing the components extracted from the tea liquor with spray-dried granular tea (Patent Document 1). The aroma and taste are obtained by mixing aromatic tea flowers with the spray-dried tea extracted from the tea liquor. The tea flowers used here are mainly herbal flower teas, which are simply dried or freeze-dried.
Genmaicha is a mixture of bancha and sencha with roasted brown rice, and is widely consumed as a fragrant tea.

By the way, in recent years, the number of foreign tourists has been increasing, and these foreign tourists tend to prefer things that make them feel Japan. Typical examples of things that make you feel Japan are cherry blossoms, plums, and matcha.
If it is possible to provide beverages that make you feel cherry blossoms and plums, it will be especially preferred by foreign tourists as a beverage that makes you feel Japan.

Japanese Unexamined Patent Publication No. 2003-274860

Therefore, an object of the present invention is to provide a beverage edible material suitable for making Japan feel and an instant beverage using the same.

In order to solve the above problems, the edible material for beverages according to claim 1 is characterized in that cherry blossom powder or plum powder is attached to brown rice flowers.
As the edible material for beverages according to claim 2, the cherry blossom powder is obtained by drying a salted product of cherry blossom petals into a powder.
The edible material for beverages according to claim 3 is a ume powder obtained by drying a ume extract into a powder.
As for the beverage according to claim 4, the edible material for the beverage according to any one of claims 1 to 3 is cherry tea, kelp tea, powdered green tea, granular green tea, matcha green tea, matcha latte, Karyu tea, coffee, coffee latte. , Cafe ole, tea, cocoa, and herbal tea are instant beverages mixed with one selected.

According to the invention of claim 1, since cherry blossom powder or plum powder is adhered to the brown rice flower, by mixing the edible material for the beverage with the instant beverage, hot water or water is poured and the beverage is used for drinking. For example, it creates the atmosphere of floating cherry blossoms or plum blossoms, and also brings out the scent of cherry blossoms or plum blossoms. When eaten, it tastes like cherry blossoms or plum blossoms. In this way, cherry blossoms or plums can be made to feel Japan from their appearance, aroma, and flavor.
According to the invention of claim 2, the cherry blossom powder is made by drying a salted product of cherry blossom petals into a powder, and therefore, hot water or water is poured into the edible material to which the cherry blossom petals are attached for drinking. If you serve it, you can feel the scent of cherry blossoms and the taste of cherry blossoms if you eat it.
According to the invention of claim 3, the plum powder is obtained by drying the plum extract into a powder, and therefore, if the edible material to which the plum powder is attached is eaten with the scent of plum, the taste of plum is obtained. Can be felt.
According to the invention of claim 4, the edible material for beverage according to any one of claims 1 to 3 is cherry tea, kelp tea, powdered green tea, granular green tea, matcha green tea, matcha latte, crow dragon tea, coffee. Since it is an instant beverage that is mixed with one selected from coffee latte, cafe ole, tea, cocoa, and herb tea, in addition to the original flavor of these beverages, you can also feel cherry blossoms and plums. It will be a drink that you can feel Japan (Japanese).

It is a perspective view of the state in which hot water was poured into the instant beverage of powdered green tea in one Example of this invention.

Hereinafter, embodiments of the present invention will be specifically described. The edible material for beverages according to the present invention is obtained by adhering cherry blossom powder or plum powder to brown rice flowers. A brown rice flower is a flower-like shape that bursts glutinous rice, white rice, or brown rice. Cherry blossom powder or plum powder is attached to the brown rice flowers.

Sakuraka powder is a salted product of natural cherry blossom petals that has been dried (vacuum dried) and crushed into powder. Salted cherry blossom petals are made by pickling cherry blossom petals with salt, umezu, acidulant (malic acid), alum, etc. As the pickling progresses, scent components are generated. No artificial fragrances are used. Since the scent component is not produced by simply drying the cherry blossom petals, it is important to use a salted product of the cherry blossom petals in order to bring out the scent.
This cherry blossom powder is attached to brown rice flowers via an adhesive such as dextrin.
Plum powder is made by drying and crushing ume extract into powder. Like the cherry blossom powder, this plum powder is also attached to brown rice flowers via an adhesive such as dextrin.

An example of how to attach cherry blossom powder to brown rice flowers will be described.
Immerse the brown rice flower in the dextrin solution, drain it, put it in a mixer such as a locking mixer, put the cherry blossom powder, rotate the mixer to mix, and attach the cherry blossom powder to the surface of the brown rice flower. This is dried to obtain a beverage edible material consisting of brown rice flowers to which cherry blossom powder is attached. The edible material for beverages to which the cherry blossom powder is attached has a pink color, which makes the image of cherry blossoms. This edible ingredient for beverages floats on water.
Although the dipping method has been shown to allow the dextrin solution to permeate the brown rice flowers, a method of spraying the dextrin solution onto the brown rice flowers may also be used. Dextrin has been exemplified as an adhesive, but the present invention is not limited to this, and any binder having a viscosity such as oligosaccharide or starch may be used. The same applies to the plum powder described below.

Further, the method of attaching the plum powder to the brown rice flowers is the same as the method of attaching the cherry blossom powder to the brown rice flowers. The edible material for beverages to which the obtained plum powder is attached has the image of a red plum flower. This edible ingredient for beverages also floats on water.

The blending ratio of the brown rice flower and the cherry blossom powder is preferably about 0.5 to 1.5 to the brown rice flower 1 by weight. If the proportion of cherry blossom powder is too small, the aroma and taste of cherry blossoms will be weakened, and if the proportion is too large, it will be expensive.
The blending ratio of the brown rice flower and the plum powder is preferably about 0.5 to 1.5 with respect to 1 brown rice flower. If the proportion of plum powder is too low, the aroma and taste of plums will be weak, and if the proportion is too high, the aroma and taste will be too strong.

In the instant beverage according to the present invention, the above edible materials for beverages are selected from cherry tea, kelp tea, powdered green tea, granular green tea, matcha green tea, matcha latte, crow dragon tea, coffee, coffee latte, cafe ole, black tea, cocoa, and herb tea. It is made by mixing with one kind of tea. Here, cherry tea is a beverage in which salted cherry petals and leaves are dried, chopped or crushed, and seasonings (umami seasoning, glucose, salt, etc.) are added.
Beverages Convenience foods to be mixed with edible ingredients shall be in a dry state, such as powdery, granular, granular, or a mixture of powder, granules and granules.
At the time of commercialization, it is preferable to use an individual packaging type in which the amount for one cup is enclosed in a packaging material.
When hot water is poured into an instant beverage mixed with edible ingredients, the aroma of cherry blossoms or plums is faint, but the original taste of the instant beverage is not impaired.

For example, when hot water is poured into an instant beverage of powdered green tea in which an edible material for beverages to which cherry blossom powder is attached is mixed with powdered green tea, the powdered green tea dissolves in the hot water and the light blue turns green, and the edible material 1 for beverages is on the water surface. It floats and creates an atmosphere as if pink cherry blossoms are floating, making it a beverage that makes you feel Japan (Fig. 1).

Adhesion of cherry blossom powder to brown rice flowers Make a 20% solution of dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.), immerse the brown rice flowers in this dextrin solution, and stir the solution for about 20 to 30 seconds. Transfer this to a colander and drain the liquid. Put the drained brown rice flowers in a locking mixer, put the cherry blossom powder, and rotate the mixer to evenly attach the cherry blossom powder to the brown rice flowers. Put brown rice flowers with cherry blossom powder on the shelf drying palette and dry them. The shelf drying temperature is about 60 to 70 ° C., and the drying time is determined while observing the situation.

An edible material for beverages was prepared in a blending ratio of 0.9 cherry blossom powder to 1 weight before immersion of brown rice flowers. Four edible materials for beverages were mixed with powdered green tea (1 g) as a serving amount to prepare instant powdered green tea.
When hot water was poured into this instant powdered green tea and used for drinking, the mixed edible material for beverages floated like cherry blossoms, and the scent of cherry blossoms was faint. When I drank it, it did not spoil the taste of ordinary powdered green tea, and I could feel the scent of cherry blossoms. In addition, when I ate the edible ingredients for beverages, I could feel the taste of cherry blossoms. In this way, I was able to feel the cherry blossoms in terms of appearance, scent, and taste.

1 Beverage edible material

Claims (4)

An edible material for beverages, which is formed by adhering cherry blossom powder or plum powder to brown rice flowers. The edible material for beverages according to claim 1, wherein the cherry blossom powder is obtained by drying a salted product of cherry blossom petals into a powder. The edible edible material according to claim 1, wherein the ume powder is obtained by drying a ume extract into a powder. Beverage edible materials according to any one of claims 1 to 3 include cherry tea, kelp tea, powdered green tea, granular green tea, matcha green tea, matcha latte, Karyu tea, coffee, coffee latte, cafe ole, black tea, cocoa, An instant beverage mixed with one selected from herbal tea.

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