JPH09275951A - Production of drink for dissolving in chilled water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a drink to be dissolved in chilled water, exhibiting a light blue color unattainable by the use of green tea and having high freshness and delicious taste. SOLUTION: This drink is produced by mixing green tea 4, roast unpolished glutinous rice 6 and Matcha-arare 8. The Matcha-arare 8 is produced by coating a rice cake cube with ground tea in plural layers. The green tea 4, the roast unpolished glutinous rice 6 and the Matcha-arare 8 are sealed in a bag 2 for extraction. When the bag 2 is put into chilled water, the ground tea layer of the Matcha-arare 8 is successively dissolved from the outermost layer according to the extraction of the components of the green tea 4 and the roast unpolished glutinous rice 6. The dissolution of the innermost ground tea layer of the Matcha-arare 8 completes at the end of the extraction of the components of the green tea 4 and the roast unpolished glutinous rice 6.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a beverage for cold water, and more particularly to a beverage for cold water which has good freshness and taste even in cold water, and which is capable of producing a light blue beverage which cannot be obtained from sencha. It relates to a manufacturing method.

[0002]

2. Description of the Related Art For teas such as Japanese tea and black tea, which are beverages, hot water is usually used to extract their components. In this case, since hot water is used, the taste, flavor, etc. can be sufficiently brought out.

[0003]

However, in summer, etc., it may be desirable to extract tea components with cold water, but it takes a long time to extract tea components, and in the case of hot water Compared with, it is difficult to produce an equivalent product with flavor and the like, and the flavor and the like are impaired.

[0004]

Therefore, in order to eliminate the above-mentioned inconvenience, the present invention mixes sencha, roasted brown rice and matcha hail, and coats the matcha hail with a plurality of layers of matcha. The sencha, the roasted brown rice and the matcha hail are enclosed in an extraction bag, and when the extraction bag is placed in cold water, the matcha hail is added in accordance with the extraction of the ingredients of the sencha and the roasted brown rice. Is sequentially dissolved from the outermost side, and when the extraction of the ingredients of the green tea and the roasted brown rice is completed, the innermost matcha layer of the green tea hail is completely dissolved.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention utilizes the property that it takes time for the matcha layer to dissolve, and the matcha layer is melted from the outermost side in accordance with the extraction of the ingredients of sencha and roasted brown rice, so that the freshness is improved. It is possible to produce a light-blue beverage which is good and delicious, and which is not possible with green tea.

[0006]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing an embodiment of the present invention; 1 to 5 show an embodiment of the present invention. In FIG. 1, 2 is a reticulated bag for extraction.

In the extraction bag 2, sencha 4, roasted brown rice 6 and matcha hail 8 are provided.

The green tea 4, as shown in FIG. 4, is a dry and ordinary one, and in particular, brings out the taste. This green tea 4 is, as shown in FIG. 5, at time T3 from time TO,
The extraction of that component is completed.

As shown in FIG. 3, the roasted brown rice 6 is obtained by manually roasting brown rice and swelling it a little, and has the function of enhancing the fragrance, and even if it is extracted with cold water, the fragrance is not impaired. is there. This baked rice brown rice 6 is shown in Figure 5.
As shown in, the extraction of the component is completed at time T3 from time TO.

As shown in FIG. 2, the matcha hail 8 has a plurality of layers, for example, the first to third layers 12-1, 12-2, 12-3 of the matcha hail 10 which is seasoned with rice cake. Each layer is specially coated with a predetermined thickness. Matcha has a property that it usually takes time to dissolve.

Next, the operation of this embodiment will be described based on the time chart of FIG.

At time TO, when the extraction bag 2 is put in cold water, the extraction of the ingredients of the green tea 4 and the roasted brown rice 6 is started, and the outermost third layer 12-3 of the matcha hail 8 is also present.
Begins to melt.

Then, at time T1, the third layer 12-
3 is completely dissolved, and the second layer 12-2 starts to be melted.

Further, at time T2, the second layer 12-2
Completely melts, and the innermost first layer 12-1 starts to melt.

At time T3, the extraction of the ingredients of sencha 4 and roasted brown rice 6 is completed at substantially the same time as the first
The dissolution of layer 12-1 is also complete.

As a result, when the extraction bag 2 is put in cold water, the matcha layer 12 of the matcha hail 8 is sequentially dissolved from the outermost third layer 12-3 in accordance with the extraction of the components of the green tea 4 and the roasted brown rice 6. Then, when the extraction of the ingredients of the green tea 4 and the roasted brown rice 6 is completed, the dissolution of the innermost first layer 12-1 of the matcha hail 8 is completed. As a result, unlike a mixture of sencha 4, roasted brown rice 6 and matcha 8, it takes time for the matcha layer 12 to dissolve.
And matcha layer 12 according to the extraction of the ingredients of roasted brown rice 6
Since it dissolves from the outer layer, it is possible to produce a light-colored beverage which has good freshness and taste, and which is not obtainable from sencha. In other words, the taste as sencha, the color as matcha, and the flavor of brown rice are harmonized in a delicate balance, and it is particularly suitable as a summer drink.

The matcha hail 8 has three layers of matcha 1
Although two are coated, two or more matcha layers 12 can be coated, if desired. It is also possible to make the thickness of each matcha layer different from each other as desired.
As a result, the flavor, color and the like can be further produced.

[0018]

As is apparent from the above detailed description, according to the present invention, sencha, fried rice cake brown rice and matcha hail are mixed, and the green tea hail is formed by coating a plurality of layers of matcha tea. Yakimochi brown rice and matcha hail are enclosed in a bag for extraction, and when the extraction bag is put in cold water, the matcha layer of matcha hail is dissolved sequentially from the outermost side according to the extraction of ingredients of sencha and yakimo brown rice. Taking advantage of the fact that it takes a long time for the matcha layer to dissolve by completing the dissolution of the innermost matcha layer of matcha hail when the extraction of the ingredients of sencha and roasted brown rice is completed, the ingredients of sencha and roasted brown rice are used. Since the matcha layer is melted from the outermost side in accordance with the extraction of (1), it is possible to produce a beverage with good freshness and deliciousness, and a preferable color such as light blue which cannot be obtained from sencha.

[Brief description of drawings]

FIG. 1 is a plan view showing a state where sencha, roasted brown rice and matcha hail are enclosed in an extraction bag.

FIG. 2 is a cross-sectional view of matcha hail.

FIG. 3 is a front view of yakimochi brown rice.

FIG. 4 is a front view of green tea.

FIG. 5 is a time chart at the time of extraction.

[Explanation of symbols]

 2 Bag for extraction 4 Sencha 6 Roasted brown rice 8 Matcha hail 10 Hail 12 Matcha layer

Claims (1)

[Claims] 1. Sencha, roasted brown rice and matcha hail are mixed, said green tea hail is formed by coating a plurality of layers of green tea, and said green tea, said roasted brown rice and said green tea hail are used as a bag for extraction. Enclosed and provided, when this extraction bag is put in cold water, the matcha layer of the matcha hail is sequentially dissolved from the outermost side in accordance with the extraction of the components of the sencha and the roasted brown rice, and the sencha and the roasted brown rice are A method for producing a beverage for cold water, characterized in that the dissolution of the innermost matcha layer of the matcha hail is completed when the extraction of the components is completed.