JP6596369B2 - Method for producing beer or sparkling liquor with matcha flavor - Google Patents

Description

The present invention relates to a method for producing beer or sparkling liquor with a matcha flavor.

  In addition to the method for producing alcoholic beverages that impart a matcha flavor to liqueurs shown in Patent Document 1, a method for producing alcoholic beverages that impart a matcha flavor to beer as shown in Patent Documents 2 and 3 is known.

JP 2002-233354 A JP 2000-166533 A JP 2001-29060 A

All of the above-mentioned patent documents try to give the flavor of matcha to liqueur with soda water, beer or sparkling liquor.
Originally, if matcha is added to sparkling carbonated beverages as they are, there is a disadvantage that carbonic acid foams in a short time and loses the characteristics of carbonated beverages. In order to overcome the difficulty, in the invention of the above-mentioned Patent Document 1, green tea is added to shochu in advance and extracted with green tea extract is mixed with soda water.

In addition, when the beer or sparkling liquor of Patent Documents 2 and 3 is used as a base, matcha tea suspended or dissolved in water or warm water is added during the beer production process, and then ripened or subjected to secondary fermentation for a predetermined period. The product is completed.
However, as mentioned above, when using matcha tea extracted by aging or alcoholic fermentation of matcha tea, it is more familiar with carbon dioxide than when adding matcha, and carbon dioxide gas disappears by foaming. Although there is an effect that can be suppressed, the flavor of the matcha is impaired, and the green color of the matcha is also degraded, and the characteristics as a matcha beverage are lost.

  In addition, as shown in the following examples, a method of maintaining the original flavor and color of Matcha while preventing the release of carbonic acid due to foaming by adding a suspension of Matcha in water to beer or happoshu. However, with that alone, a considerable amount of fine “dama” remains even after mixing with a mixer, and since green tea settles on the bottom of the container immediately after dissolution, it remains drunk when added to beer, so it can be drunk There was a problem that it was not suitable.

In the method of the present invention for solving the above-mentioned problems, first, a mixture of powdered green tea added with a predetermined proportion of water is added to a mixture of powdered green tea and agitated and mixed at the same time with ice pulverization using a mixer. A matcha base is produced, and the matcha base is added to pre-cooled beer or sparkling liquor .

Second, the stirring and mixing by a mixer, is characterized by performing up to crushing of lumps of ice particles and undissolved tea in water is observed.

Third , when manufacturing a matcha base, the weight of ice relative to water is at least 11% or more.

  According to the method of the present invention configured as described above, matcha is put into water containing a predetermined amount of ice and the mixer is operated. By producing it in advance and adding it to sparkling alcoholic beverages such as beer and sparkling wine, it is possible to provide matcha-flavored beer or sparkling wine that does not have a roughness while maintaining the flavor and hue of matcha tea at restaurants and other dining sites.

  In particular, compared to the conventional method of adding matcha in the production stage of beer and liqueur liquor, there is an advantage that a special plant for production is not required, and that it is easy to provide alcoholic beverages excellent in flavor and hue. .

A cross-sectional view of the matcha base and the beer stored in a beer glass after 6 minutes. (A) shows the matcha base and beer obtained by adding and stirring and mixing matcha without adding ice blocks. When the matcha base produced by adding 45 g of ice lump is added, and (C) using the matcha base obtained by stirring and dissolving 90 g of ice lump. FIG.

In the present invention, matcha is added to sparkling liquors such as beer and happoshu in order to bring out a matcha flavor. The added matcha is prepared as a matcha base previously dissolved (suspended) in water. The matcha base contains ice blocks (granular) with a diameter in a predetermined range and water in a mixer, adds matcha, and pulverizes the ice at the same time as the ice is crushed by the mixer. It is prepared in a state in which the remaining tea is prevented and precipitation of matcha is suppressed and the matcha is sufficiently dispersed and suspended in water.
Next, an embodiment of the present invention performed by the inventor will be described with reference to the drawings.

The embodiment of the present invention comprises the steps of manufacturing a matcha base and adding and mixing the matcha base to beer. Both steps will be described in detail below.
1. Manufacture of matcha base (1) Materials used i) Matcha 10g / each matcha base (Matsukitaen "Chiyo no Haru")
ii) Ice A ₁ ... 0 g B ₁ ... 45 g C ₁ ... 90 g
iii) Water A ₂ ... 500cc B ₂ ... 455cc C ₂ ... 410cc
Note 1) A _{1 to} C ₁ and A _{2 to} C ₂ are samples of groups with different ratios of water and ice.
Matcha base of the group corresponding to the combination of A _{1 to} C ₁ and A _{2 to} C ₂
It was expressed as AC, and all adjusted the total amount of water and ice to about 500 cc.
2) A cube-shaped ice block of about 15 g was used.
The matcha used as the material is not necessarily a matcha in the strict sense, and powdered green tea or the like may be used according to taste or aroma preference. Similarly, the water used may be any of tap water, mineral water, brewing water, etc., but in order not to impair the flavor of matcha, it is desirable to avoid hot water. It is desirable to be cooled below.
(2) Production method Matcha does not need to be sieved, and 10 g of the above-mentioned matcha is added to a mixture of water or ice with the composition shown in the above-mentioned matcha bases A to C, and is stored in a normal mixer. The mixer used was “TESCOM TM836” manufactured by Tescom. The reason why the total amount of water or water and ice is about 500 cc (or 500 g) is to keep the concentration of matcha in each matcha base A to C substantially uniform.
In the above state, the mixer is rotated and the ice is crushed and the green tea and water are stirred and mixed until there is no sound of the ice colliding with the mixer (about 30 seconds). It is recognized that the stirring and mixing of water and matcha is completed when the above-mentioned collision noise between the ice and the rotating blade of the mixer is stopped. Matcha base A with no added ice was put in a mixer for 30 seconds like the others. The green tea base completed by stirring and mixing by this method is used as it is, or stored in a tapper or other sealed container and refrigerated. This refrigerated storage is preferably within about 2 days in order to maintain the flavor of Matcha.

2. Manufacture of Matcha Beer When making matcha beer using the matcha base manufactured as described above, first of all, the matcha base immediately after being refrigerated or manufactured is a drinking container 1 such as a beer glass or a mug (in FIG. 1 in this embodiment). The beer 2 and matcha tea base are stirred and mixed by mixing the beer 2 in a normal beer glass (generally 300 cc as shown) and then pouring the cooled beer 2 along the inner peripheral surface of the container. Fit. At this time, 280 cc of beer was used with respect to 50 cc of the matcha base.

3. Properties of beer for each matcha base Next, differences in properties for each matcha base of the matcha beer produced by the above blending will be described.
1 (A) to 1 (C) are cross-sectional views showing the state of matcha in beer after about 6 minutes have elapsed after preparing matcha beer using the matcha bases A to C. Hereinafter, matcha beer A ', B', and C 'mean matcha beers manufactured using matcha bases A, B, and C, respectively. In this example, as described above, a production test of matcha beer was performed using a general beer glass, but the state of beer and matcha in the prepared glass can be visually observed, but under normal lighting. Since it is difficult to identify the differences in the video captured by the camera, the actual manufacturing state is schematically shown in FIGS. 1 (A) to 1 (C). 3 shows the foam formed at the time of beer injection.

  According to the above production experiment, the case of A ′ to C ′ was almost the same dark brown green immediately after the production, and no matcha was found and no difference was observed, but when 6 minutes passed after the production, Then, as shown in FIG. 1, there was a change in which matcha was precipitated at the bottom of the glass except for the C.

  That is, in the case of matcha beer A ′ using a matcha base mixed with water without adding ice, the matcha precipitates on the bottom of the container 1 so that it can be visually confirmed after 6 minutes as shown in FIG. Layer 4 is formed as a non-transparent part, and a lot of fine lumps 5 are floating in the beer 2 on the upper part, and when it is drunk, it clearly feels the roughness of matcha and is not suitable as beer. It was.

  Furthermore, when the matcha beer A ′ is observed after 20 minutes (not shown), the amount of foam 3 in the beer 2 is decreased, the opaqueness of the precipitate layer 4 of matcha is increased, and a slight increase in the amount of precipitation is also confirmed. It can be made, and the roughness of the matcha tea when drinking is generally left as it is.

  On the other hand, in matcha beer B ′ in which about 45 g of ice and matcha were added and pulverized and mixed, as shown in FIG. Although the suspension portion 6 is formed in a blurry pattern upwardly, the suspension of lumps in the beer can not be confirmed, and there is no feeling of the matcha smoothness when drinking. 20 minutes after mixing matcha from this state, the suspension 6 at the bottom of the container 1 slightly increases, and the color of the bottom becomes dark brown and the opacity increases. As a rich beer, it could be drunk without any particular discomfort.

  Next, matcha beer C 'using a matcha base that was crushed and mixed with about 90 g of ice was, of course, both after 6 minutes (state of Fig. 1 (C)) and after 20 minutes at the time of preparation. It was not possible to confirm the occurrence of the precipitation, the sediment layer or the suspended portion at the bottom of the container 1, and there was no particular sense of incongruity at any point in time, and it could be drunk as a matcha flavored beer.

4). Evaluation of Examples In the test results according to the present example, among the matcha beers A ′ to C ′, the matcha beers B ′ and C ′ obtained by adding powdered tea and ice blocks and pulverized and mixed until the beer is poured into the container and then consumed. Therefore, it is considered that not only Matcha beer C ′ but also B ′ is sufficiently suitable for drinking.

  In addition, by adding ice blocks together with matcha and mixing with water while crushing ice with a mixer, granular ice blocks made by a general ice maker are pulverized in water and are gradually reduced into particles while being dissolved. It is considered that the mixture is stirred and mixed in a state where no lumps occur and precipitation does not occur even after a lapse of a certain time, with the help of collision between ice particles accompanied by the adhesion of matcha powder in water.

  Further, in the examples, the turbidity and precipitation of beer caused by matcha decreases as the amount of ice in the manufacture of matcha base increases. (Or 500 g), the amount of ice relative to water is desirably at least approximately 11%, and the amount of ice relative to matcha is desirably 4.5 times or greater. However, the concentration of the matcha base is directly related to the matcha concentration and alcohol concentration of the matcha beer, but in order to maintain the taste of beer and matcha, it is desirable not to be less than the concentration of the matcha beer B ′.

1 container (beer glass)
2 Beer 3 Foam 4 Sedimentation layer 5 Dama 6 Suspension part

Claims (3)

A green tea base is prepared by stirring and mixing matcha at the same time as pulverizing ice with a mixer to which a predetermined ratio of green tea is added to water to which granular ice is added, and the matcha base is pre-cooled beer or beer or the method of manufacturing a sparkling alcoholic beverage was subjected Matcha flavor to be added to the malt beer. The method for producing beer or sparkling liquor with matcha flavor according to claim 1, wherein stirring and mixing by a mixer are carried out until crushing of ice particles and undissolved matcha lumps in water is observed. The method for producing beer or sparkling liquor with a matcha flavor according to claim 1 or 2 , wherein the weight of ice relative to water is at least 11% or more when producing a matcha base.

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