JP7382623B2 - Beverage manufacturing method - Google Patents

Description

The present invention relates to a method for producing a beverage.

As an example of a sweet drink, one to which tapioca is added is known (see Patent Document 1). In order to improve the quality of such beverages, beverage providers are making various efforts and improvements.

Japanese Patent Application Publication No. 2015-119671

An exemplary object of the present invention is to improve the quality of beverages using tapioca.

One aspect of the present invention relates to a beverage manufacturing method, and the beverage manufacturing method includes a step of making tapioca, a step of incorporating a first coffee liquid into the tapioca, and a step of making the tapioca containing the first coffee liquid. the first coffee liquid is thicker than the second coffee liquid, and the step of making tapioca includes adding the first coffee liquid to tapioca flour. It is characterized by the fact that it is made by boiling the mixture and processing it into spheres.

According to the present invention, it is possible to improve the quality of drinks using tapioca.

FIG. 1 is a schematic diagram for explaining an example of a beverage manufacturing method according to an embodiment. FIG. 3 is a schematic diagram for explaining another example of the beverage manufacturing method according to the embodiment. It is a schematic diagram for explaining a modification of the beverage manufacturing method according to the embodiment.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. Note that the following embodiments do not limit the claimed invention, and not all combinations of features described in the embodiments are essential to the invention. Two or more features among the plurality of features described in the embodiments may be arbitrarily combined. In addition, the same or similar configurations are given the same reference numerals, and duplicate explanations will be omitted.

<First embodiment>
FIGS. 1(A) to 1(F) are schematic diagrams showing each step in the beverage manufacturing method according to the first embodiment. The beverage according to this embodiment is a coffee beverage added with tapioca, and can be produced by a known method. Tapioca is made by gelatinizing tapioca flour, which is cassava starch, and processing it into spheres or granules.

Regarding the coffee beverage itself, one cup can be produced by grinding roasted coffee beans (roasted coffee beans) to a desired particle size to create ground beans, and then passing hot water through the ground beans. Additionally, a liquid (coffee stock solution) obtained by immersing the ground beans in hot water under predetermined conditions may be used. Note that the above-mentioned predetermined conditions include pressure (for example, 1 to 7 atmospheres) and temperature (for example, 90 to 130°C), which can be adjusted/controlled based on a recipe during the manufacturing process (for example, see Patent No. 6439088). .

Here, in this document, the atmospheric pressure exemplified by numbers refers to absolute pressure unless otherwise specified, but may be expressed by gauge pressure (atmospheric pressure with atmospheric pressure as 0 atmospheric pressure). Atmospheric pressure refers to the atmospheric pressure in the general manufacturing environment, and is based on the International Standard Atmosphere established in 1976 by the International Civil Aviation Organization (ICAO). [[Omitted] ISA]) is the standard atmospheric pressure (1013.25 hPa) at sea level.

The above-mentioned coffee beverage and coffee stock solution may be collectively referred to as coffee liquid. Here, coffee drinks are exemplified as a beverage, but in other words, from the perspective of including other types of beverages, roasted coffee beans (or green beans before roasting) may be expressed as raw materials, and ground beans may be expressed as raw materials. , may be expressed as an extraction target, or hot water may be expressed as an extraction medium. Coffee liquor may simply be described as a liquid. Further, the coffee stock solution may be simply expressed as a stock solution, or may be expressed as a beverage liquid, an extract, or the like.

The outline of the manufacturing method according to this embodiment is to soak tapioca in a relatively high concentration coffee liquid or coffee stock solution, and add the tapioca to another coffee liquid or coffee drink prepared for drinking. be. As for the tapioca itself, beverage manufacturers can prepare it in a variety of ways. For example, tapioca can be obtained by gelatinizing tapioca flour and boiling it in hot water. Another example is to boil tapioca pearls in hot water after gelatinizing them and boiling them in hot water. It can be obtained by boiling. Alternatively, tapioca can also be obtained by purchasing one manufactured by a third party.

Regarding the above-mentioned tapioca, in accordance with the expressions typically used in this specification, tapioca that is in a state that is generally edible is expressed as tapioca, and tapioca that is in a dry state before being boiled is expressed as tapioca pearls. On the other hand, tapioca pearls that are in an edible state may generally be expressed as tapioca pearls, and those that are in a dry state before being boiled may be expressed as dried tapioca pearls.

In the step of FIG. 1A, for example, about 50 g of tapioca powder, which is equivalent to four cups of coffee, is processed into a spherical shape using an appropriate amount of water or hot water (incidentally sugar). The individual spherical workpieces 10 obtained in this manner will be conveniently expressed as "spherical workpieces" in the following description. In this embodiment, each spherical workpiece 10 is made to have a diameter in the range of 5 to 7 mm, but in other embodiments, the spherical workpiece 10 may be made into larger particles (for example, 7 mm or more in diameter, or , 9 mm or more in diameter) or smaller particles (for example, 4 mm or less in diameter, or 3 mm or less in diameter).

In the process shown in FIG. 1B, the spherical workpiece 10 is boiled using, for example, about 400 cc of hot water W (typically 100° C.). The boiling time is determined based on the diameter of the spherical workpiece 10 so that the spherical workpiece 10 has desired elasticity and/or becomes translucent, and may be, for example, about 10 to 20 minutes. As a result, the spherical processed product 10 becomes generally edible and edible, that is, tapioca 11 is created.

In the step of FIG. 1(C), after removing slippage on the surface layer of the tapioca 11 obtained in the step of FIG. 1(B) by washing with water, the tapioca 11 is immersed in, for example, about 50 cc of coffee liquid 21. This coffee liquid 21 is a relatively highly concentrated coffee liquid prepared at a ratio of, for example, 2 g of roasted coffee beans to 15 to 16 g of hot water. In other embodiments, the coffee liquid 21 may be a coffee concentrate.

The above-mentioned soaking allows the tapioca 11 to contain the coffee liquid 21 (or its coffee component). The immersion time is determined based on the immersion environment, and may be about 10 minutes at atmospheric pressure and room temperature, for example. As another example, the soaking may be performed at a relatively low temperature/with cooling, and the soaking time may be varied (e.g., longer) accordingly. By performing this step at a relatively low temperature/while cooling, it may be possible to increase the elasticity of the tapioca 11. For example, the immersion time may be about 20 to 60 minutes under atmospheric pressure and the temperature condition is 5 to 10°C, or the immersion time may be 1 hour or more and the temperature condition is 5°C or less.

Alternatively/additionally, the immersion may be performed at relatively high pressure and the immersion time may be varied (eg, shortened) accordingly. By performing this step under relatively high pressure, it may be possible to appropriately incorporate the coffee component of the coffee liquid 21 into the tapioca 11. For example, the immersion time may be about 5 to 10 minutes at room temperature under a pressure condition of 2 to 5 atm, or the immersion time may be 5 minutes or less under a pressure condition of 5 atm or more.

Alternatively, the immersion may be performed at a relatively high pressure and high temperature for a predetermined period of time, and then cooled. Thereby, it may be possible to appropriately contain the coffee component of the coffee liquid 21 in the tapioca 11, increase the elasticity of the tapioca 11 during subsequent cooling, and confine the coffee component within the tapioca 11 at that time.

The above-mentioned soaking is one mode for making the tapioca 11 contain the coffee liquid 21 (coffee component thereof), and if the tapioca 11 can contain the coffee liquid 21 in a relatively short period of time, this can be done in other steps. may be replaced by That is, it is sufficient if it is possible to mix the coffee liquid 21 into the tapioca 11, and examples thereof include washing the tapioca 11 with the coffee liquid 21, passing the tapioca 11 through the coffee liquid 21, and mixing the tapioca 11 with the coffee liquid 21. Examples include spraying the liquid 21. From this point of view, the step in FIG. 1(C) can be said to be a step of making the tapioca 11 contain the coffee liquid 21 (the coffee component thereof).

Although the details will be described later, typical examples of the coffee components that the tapioca 11 contains in the step of FIG. 1(C) (soaking in this case) include polyphenols, caffeine, etc. Other components may also be used.

The tapioca 12 thus obtained can be used to add four cups of coffee beverage. For example, tapioca 12 is stored at a predetermined temperature in a container 90, preferably sealed to prevent drying, as shown in FIG. At this time, an appropriate amount of tapioca 12 is taken out from the container 90. For example, as shown in FIG. 1(E), an appropriate amount of tapioca 12 is added to about 200 cc of coffee liquid 22 poured into a cup 91, and the coffee beverage 1 can be provided to a consumer. Incidentally, a straw 92 may be added as shown in FIG. 1(F), and the coffee beverage 1' may be provided to the consumer. This coffee liquid 22 is a coffee drink with a concentration of, for example, 15 to 16 g of hot water per 1 g of roasted coffee beans.

Note that the container 90 shown in FIGS. 1(A) to 1(D) may be any container that can accommodate the spherical processed product 10 and the tapioca pearls 11 to 12, and here a box-shaped container is shown. , but is not limited to this shape. Furthermore, the same container 90 may be used in common in the steps of FIGS. 1(A) to 1(D), or different containers may be used in all/parts.

Here, the coffee liquid 21 used in the step of FIG. 1(C) and the coffee liquid 22 used in the steps of FIGS. 1(E) to 1(F) contain common coffee components. The coffee components of the coffee liquids 21 and 22 are at least a part of the plurality of components contained in the ground beans to be extracted, but are not limited to the plurality of components that may be contained in the roasted coffee beans or green beans before roasting, which are the raw materials. It may be at least a part of the components. Typical examples of the above-mentioned coffee components include polyphenols, caffeine, etc., but other components (eg, proteins, lipids, carbohydrates, ash, calcium, phosphorus, iron, sodium, potassium, etc.) may also be used. In this embodiment, the coffee component in the coffee liquid 21 is higher in concentration than in the coffee liquid 22.

Here, the concentration of coffee components in the coffee liquid 21 is 1.8 times or more as compared to the coffee liquid 22, preferably 2.0 times or more, more preferably 2.2 times or more. In many cases, the difference in concentration of coffee components between the coffee liquids 21 and 22 can be determined by the color of the liquid. For example, in this embodiment, the coffee liquid 21 has a darker coffee component than the coffee liquid 22, so the coffee liquid 21 is darker or blacker than the coffee liquid 22, or has a higher light transmittance. can be said to be low.

According to the above aspect, in the manufactured coffee beverage 1 or 1', the coffee liquid 21 (or its coffee components) permeates from the tapioca 12 into the coffee liquid 22 and mixes with the passage of time, that is, The flavor of coffee beverage 1 or 1' becomes gradually stronger.

The above-mentioned coffee liquids 21 and 22 preferably contain a common coffee component, and the types of roasted coffee beans or green beans before roasting that are the raw materials may be the same or different from each other. good. For example, between the coffee liquids 21 and 22, the degree of roasting of the roasted coffee beans that are their raw materials, the elapsed time after roasting, and/or the type of green beans (including variety, production area, plantation, etc.) may be the same or different from each other.

Optionally, ice may be added to the coffee liquid 22 during the steps of FIGS. 1(E) to 1(F). This allows the coffee beverage 1 or 1' to be maintained at a low temperature, and also makes it possible to prevent the flavor from being lost even if the ice melts.

From another point of view, the coffee component in the coffee liquor 21 may have a lower concentration than the coffee liquor 22, in which case the produced coffee beverage 1 or 1' will have a gradually weaker flavor. In summary, by providing a difference in concentration between the coffee liquids 21 and 22, it is possible to gradually change the flavor, and it is possible to make the coffee drink 1 or 1' less boring for consumers. I can say that it will happen.

In this embodiment, tapioca 11 is produced from tapioca flour, but instead of the steps shown in FIGS. 1(A) and 1(B), tapioca 11 may be prepared by boiling commercially available tapioca pearls in hot water. It is possible to create In this case, coffee liquor 21 may be used to boil the tapioca pearls.

As described above, the beverage according to the present embodiment is the coffee beverage 1 or 1' to which tapioca 12 is added, and the manufacturing method thereof includes a step of incorporating coffee liquid 21 into tapioca 11 (see FIG. 1(C)); The process includes a step of adding tapioca 12 containing coffee liquid 21 to coffee liquid 22 (see FIGS. 1(E) to 1(F)). Here, the coffee liquid 21 is thicker than the coffee liquid 22, that is, the coffee components (eg, polyphenols, caffeine, etc.) in the coffee liquid 21 are higher in concentration than the coffee liquid 22. As a result, the coffee liquid 21 (or its coffee component) that the tapioca 12 has come to contain through the process of FIG. 1(C) will mix with the coffee liquid 22 over time. Therefore, according to the present embodiment, it is possible to provide the coffee beverage 1 or 1' whose flavor changes with the passage of time and which does not leave consumers bored, that is, it is possible to improve the quality.

The step of FIG. 1C (immersion in the embodiment) may be performed in multiple steps. In this case, as an example, the tapioca 11 may contain the coffee liquid 21 in all of the plurality of soaking processes, or as another example, the tapioca 11 may contain the coffee liquid 21 in some of the soaking processes, and the coffee liquid 21 may be contained in the tapioca 11 in some of the soaking processes. In the soaking step, tapioca 11 may contain other coffee liquid. The other coffee liquid may have a lower concentration than the coffee liquid 21 and a higher concentration than the coffee liquid 22, or may have a higher concentration than the coffee liquid 21. This makes it possible to adjust the manner in which the flavor changes over time after the coffee beverage 1 or 1' is provided to the consumer, and as a result, it may be possible to prevent the consumer from becoming bored.

Furthermore, as an aspect of the other embodiments, it has been described that ice can be added to the coffee liquid 22 during the steps shown in FIGS. 1(E) to 1(F). As mentioned above, in many cases, the difference in concentration of coffee components between the coffee liquids 21 and 22 can be determined by the color of the liquids. Therefore, when ice is contained in the coffee liquid 22, the color of the coffee liquid 22 becomes less likely to fade, thereby maintaining the appearance of the coffee beverage 1 or 1' in the state at the time of provision, and as a result, the consumer In some cases, it may be possible to improve purchasing motivation. In addition, since the coffee liquid 21 is darker in color than the coffee liquid 22, the tapioca 12 can be easily recognized in the coffee liquid 22, which may improve the consumer's desire to purchase.

The preparation of coffee liquors 21 and 22 can be realized in various ways. For example, the coffee liquids 21 and 22 may both be espresso coffee, both may be drip coffee, or one may be espresso coffee and the other may be drip coffee. Generally, espresso coffee has a stronger coffee component than drip coffee, so this embodiment may be relatively easily realized by using espresso coffee as the coffee liquid 21 and using drip coffee as the coffee liquid 22.

As another example, in general, the smaller the particle size of ground beans, the higher the concentration of coffee liquid extracted. The particle size may be smaller than that of ground beans.

As another example, the amount of ground beans used to extract the coffee liquid 21 may be larger than the amount of ground beans used to extract the same amount of coffee liquid 22 (the amount of hot water are the same). For example, 140 cc of coffee liquid 22 may be extracted from 10 g of coffee beans, while 140 cc of coffee liquid 21 may be extracted from 20 g of coffee beans.

<Second embodiment>
The second embodiment differs from the above-described first embodiment mainly in that a coffee component is included when creating tapioca 11. This embodiment can also provide the same effects as the first embodiment.

In the step of FIG. 2A, for example, about 50 g of tapioca flour is processed into a spherical shape using an appropriate amount of water or hot water (additionally sugar) and, for example, about 10 cc of coffee liquid 21. The individual spherical processed products 10' thus obtained differ from the spherical processed products 10 of the first embodiment in that they already contain coffee ingredients.

In the step of FIG. 2(B), the spherical workpiece 10' is boiled in the same manner as the step of FIG. 1(B) (first embodiment). As a result, tapioca 11' is created. Next, in the step of FIG. 2(C), the slippage of the surface layer of the tapioca 11' obtained in the step of FIG. 2(B) is reduced using the same method as the step of FIG. 1(C) (first embodiment). After removing it by washing with water, the tapioca 11' is immersed in about 40 cc of coffee liquid 21. As a result, tapioca 12' is created. The subsequent steps shown in FIGS. 2(D) to 2(F) are the same as those in the first embodiment (steps shown in FIGS. 1(D) to 1(F)), and therefore their description will be omitted here.

According to this embodiment, the coffee component can also be contained inside the tapioca 12' added to the coffee beverage 1 or 1' obtained in the steps of FIGS. 2(E) to 2(F). In particular, for the coffee beverage 1', the consumer can also ingest the tapioca 12' along with the coffee liquid 22 using the straw 92, so the consumer can also enjoy the original flavor of coffee directly from the tapioca 12'. becomes. Therefore, this embodiment also makes it possible to improve the quality of the coffee beverage 1 or 1'.

<First modification example>
For example, there is also a need for products with dairy products added, such as Viennese coffee with fresh cream added to the coffee drink, and coffee floats with ice cream added to the coffee drink. In such cases, it is also possible to place tapioca on the dairy product.

For example, as shown in FIG. 3(A), after adding an appropriate amount of dairy products 8 onto about 200 cc of coffee liquid 22 poured into a cup 91, as shown in FIG. 3(B), It is also possible to place tapioca 12 (or 12') on the dairy product 8 and provide it as a coffee drink 1''. According to this example, the coffee drink 1'' can be suitably provided to consumers as a sweet, for example. It becomes possible. For example, as shown in FIG. 3(C), the consumer can enjoy the dairy product 8 with the tapioca 12 using a spoon, or the consumer can submerge the tapioca 12 in the coffee liquid 22 and enjoy the dairy product 8 first. It is also possible to enjoy it.

Although a coffee drink to which dairy products are added is shown as an example, even when dairy products (fresh cream, etc.) are added to beverages other than coffee (for example, chocolate drinks, cocoa, etc.), tapioca is added to the dairy products. It is possible to put In this case as well, it is preferable to make the tapioca 11 contain the coffee liquid 21, as in the above-mentioned several examples.

At that time, the tapioca 11 contains not only the coffee liquid 21 but also the bean grains that could have been used during the extraction of the coffee liquid 21 (ground bean grains or powder generated during grinding, or used beans). A part of the extraction target) may also be included. As a result, when consumers consume Tapioca 12, the texture and flavor of the beans will spread in their mouths in addition to dairy products and beverages, allowing them to enjoy the beverage without getting tired of it. There are cases. Moreover, the consumer can also sink the tapioca 12 into a beverage container without directly ingesting it. As a result, while the beverage permeates into the tapioca 12, coffee components seep into the beverage from the grains of beans within the tapioca 12, so it may be possible to enjoy a different flavor than before. Moreover, when the above-mentioned beverage oozes out of the tapioca 12, it may be possible to enjoy a further different flavor.

The bean grains may differ from one another in their coarseness/size and, incidentally, in their type. As a result, it may be possible to give the tapioca 12 a partially firm texture (creating an accent to the texture of the tapioca 12) and prevent consumers from getting bored. Since the plurality of tapioca pearls 12 on the dairy product contain different amounts of bean grains, it is possible to make the texture different for each tapioca pearl 12, thereby widening the variation of taste and, as a result, reducing consumer boredom. It may be possible to prevent it. Furthermore, by varying the coarseness/size of the beans, other accents may be created in the texture. At the same time, since the plurality of tapioca pearls 12 on the dairy product contain bean grains of different coarseness/size, it is possible to make the texture different for each tapioca pearl 12, thereby expanding the variation of taste, As a result, it may be possible to prevent consumers from getting bored. Note that the inclusion of the above-mentioned bean grains in the tapioca 11 and the variation of their coarseness/size, type, etc. can be applied to any of the embodiments described in this specification.

<Second modification example>
In some of the above examples, tapioca 12 containing coffee liquid 21 is added to coffee liquid 22 to produce coffee beverage 1 (or 1'), but the objects that can be added to coffee liquid 22 are It is not limited to tapioca 12. For example, other tapioca containing a liquid other than the coffee liquid 21 (or other tapioca containing no coffee component) may be added to the coffee liquid 22 concomitantly. In this way, by adding multiple types of tapioca including tapioca 12 to the coffee liquid 22, further variation is brought about in the taste of the coffee beverage 1 (or 1'), and as a result, consumer fatigue is appropriately prevented. It may be possible.

Moreover, the above-mentioned plural types of tapioca is a concept that includes those having mutually different contents of coffee liquid 21, and therefore, the color/density may be different for each tapioca. Therefore, it is advantageous to improve the design of the coffee beverage 1 (or 1'), and it may be possible to improve the consumer's desire to purchase. Note that the content of the second modification is applicable to any aspect described in this specification.

<Others>
In the above embodiment, the target is exclusively coffee beverages, but various beverages such as tea such as Japanese tea and black tea, soup, etc. can also be targeted. In addition, we can extract coffee beans, green coffee beans, ground coffee beans, roasted coffee beans, ground roasted coffee beans, unroasted coffee beans, and ground unroasted coffee beans. Examples have been given of beans, powdered coffee beans, instant coffee, coffee in pods, etc., coffee beverages and the like as drinks, and coffee liquid as an example of liquid beverages, but the present invention is not limited to these. In addition, we can extract tea leaves such as Japanese tea, black tea, and oolong tea, ground tea leaves, vegetables, crushed vegetables, fruits, crushed fruits, grains, crushed grains, mushrooms such as shiitake mushrooms, and mushrooms such as shiitake mushrooms. pulverized mushrooms such as shiitake mushrooms, pulverized mushrooms such as shiitake mushrooms that have been heated and dried, bonito and other fish, bonito and other pulverized fish, bonito and other fish that have been heated and dried, bonito and other fish that have been heated and dried and crushed, seaweed such as kelp, pulverized seaweed such as kelp, and heated seaweed such as kelp. Products that have been dried after heating; products that have been dried after heating seaweed such as kelp; products that have been dried after heating beef, pork, chicken, etc.; products that have been dried after heating the meat, etc. Any extractable material may be used as long as it is a material obtained by crushing meat such as beef bones, pork bones, chicken bones, etc., heating and drying meat, or crushing the bones, etc. that have been heated and dried. , Beverages may include Japanese tea, black tea, oolong tea, vegetable juice, fruit juice, soup, stock, soup, etc. Beverages may include Japanese tea extract, black tea extract, oolong tea extract, vegetable extract. , fruit extracts, mushroom extracts, fish extracts, meat extracts, bone extracts, and other extracts may be used.

Further, in the above embodiment, the object to be added to the drink is tapioca, but the contents of the above embodiment can be applied to other objects. For example, the content of the above embodiment may also be applied to processed products (for example, dumplings) using rice flour such as glutinous rice.

<Summary of embodiments>
The individual features of the embodiment are summarized below:
A1. A step of incorporating a first coffee liquid (for example, 21) into tapioca (for example, 11) (for example, the step of FIG. a step (for example, the steps of FIGS. 1(E) to 1(F)) of applying the liquid to the coffee liquid (for example, 22), wherein the first coffee liquid is thicker than the second coffee liquid. A beverage manufacturing method that
This makes it possible to provide a drink whose flavor changes over time, thereby making it possible to improve the quality of drinks using tapioca. According to the embodiment A1, the flavor of the beverage becomes stronger over time, but from another point of view, the first coffee liquid may be made thinner than the second coffee liquid, in which case, The flavor of the beverage becomes weaker over time.

A2. A step of incorporating a first coffee liquid (for example, 21) into tapioca (for example, 11) (for example, the step of FIG. a step (for example, the steps in FIGS. 1(E) to 1(F)) of applying the tapioca to a liquid (for example, 22), the first coffee liquid is thicker than the second coffee liquid, and the tapioca is The method for producing a beverage is characterized in that the first coffee liquid contained in the first coffee liquid mixes with the second coffee liquid over time,
This makes it possible to achieve the same effect as A1 above. The fact that the first coffee liquid mixes with the second coffee liquid over time can also be expressed as the first coffee liquid permeating (seeping out) from the tapioca into the second coffee liquid. According to the embodiment A2, the flavor of the beverage becomes stronger over time, but from another point of view, the first coffee liquid may be made thinner than the second coffee liquid, in which case, The flavor of the beverage becomes weaker over time.

A3. A method for producing a beverage, comprising the step of adding ice to the second coffee liquid,
This makes it possible to keep the beverage at a low temperature and to prevent the flavor from being impaired even if the ice melts.

A4. The first coffee liquor and the second coffee liquor contain a coffee component, and the coffee component in the second coffee liquor is stronger than the coffee component in the first coffee liquor, and the coffee component in the second coffee liquor is stronger than the coffee component in the first coffee liquor. A method for producing a beverage characterized in that the coffee component is at least a part of a plurality of components (for example, polyphenols, caffeine, etc.) contained in coffee beans,
This allows consumers to enjoy the unique flavor of coffee. The coffee beans mentioned above are typically roasted coffee beans, but may also be green beans.

A4'. A method for producing a beverage, characterized in that the concentration of the coffee component in the first coffee liquid is 1.8 times or more as compared to the second coffee liquid,
This makes it possible to appropriately change the flavor of the beverage. Note that the difference in concentration of coffee components between the first and second coffee liquids may be preferably 2.0 times or more, more preferably 2.2 times or more.

A5. A method for producing a beverage, comprising the step of making the tapioca (for example, the step in FIG. 2(A)) by mixing tapioca flour with the first coffee liquid and boiling the spherical product,
This makes it possible to appropriately create tapioca that changes the flavor of the drink. Note that mixing tapioca flour with the first coffee liquid and processing it into spheres means processing the tapioca flour into spheres while mixing the first coffee liquid with tapioca flour, and processing the tapioca flour into spheres while mixing the first coffee liquid with tapioca flour. It includes processing the tapioca flour into spheres after mixing the liquid. That is, the mixing step and the step of processing into spheres may be performed substantially simultaneously, may be performed at different timings, or may be performed at partially different timings.

A6. A method for producing a beverage, comprising the step of producing the tapioca by boiling tapioca pearls using the first coffee liquid,
This makes it possible to appropriately create tapioca that changes the flavor of the drink.

A7. The step of making the tapioca contain the first coffee liquid includes cooling the tapioca while making the tapioca contain the first coffee liquid after the step of making the tapioca (for example, as shown in FIG. 1(C)). A beverage manufacturing method characterized by comprising the steps of:
Thereby, it is possible to appropriately prepare tapioca that changes the flavor of the beverage, and it is also possible to make the tapioca elastic.

A8. The method for producing a beverage is characterized in that the tapioca has a spherical shape with a diameter of 5 to 7 mm,
This allows the above-mentioned beverage to be produced using tapioca pearls of typical size.

A9. The step of applying the dairy product on the second coffee liquid (for example, the step of FIG. 3(A)), and the step of applying the tapioca on the second coffee liquid includes the step of applying the tapioca on the dairy product. (for example, the step in FIG. 3(B)),
Thereby, the above-mentioned beverage can be suitably provided as a sweet. Note that examples of dairy products include cream, such as fresh cream and ice cream.

The invention is not limited to the above-described embodiments, and various modifications and changes can be made within the scope of the invention.

1: coffee drink, 11-12: tapioca, 21-22: coffee liquid.

Claims (4)

The process of making tapioca,
a step of incorporating a first coffee liquid into the tapioca;
a step of applying the tapioca containing the first coffee liquid to a second coffee liquid,
the first coffee liquor is thicker than the second coffee liquor;
The method for producing a beverage, wherein the step of making tapioca is performed by mixing tapioca flour with the first coffee liquid and processing the mixture into spheres and boiling the mixture. A step of incorporating the first coffee liquid into tapioca,
a step of applying tapioca containing the first coffee liquid to a second coffee liquid;
applying a dairy product onto the second coffee liquor;
the first coffee liquor is thicker than the second coffee liquor;
A method for producing a beverage, wherein the step of adding tapioca to the second coffee liquid includes placing the tapioca on the dairy product. The beverage manufacturing method according to claim 1 or claim 2 ,
A method for producing a beverage, characterized in that the first coffee liquid contained in the tapioca is mixed with the second coffee liquid over time. The beverage manufacturing method according to any one of claims 1 to 3,
A method for producing a beverage, wherein the step of incorporating the first coffee liquid into the tapioca includes cooling the tapioca while causing the tapioca to contain the first coffee liquid.

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