JPS608706Y2 - Kelp tea - Google Patents

Description

[Detailed explanation of the invention] This invention relates to kombucha, more specifically, kombucha that can be poured into hot water for drinking.The main purpose of this invention is to add the flavor of kombucha with pickled plums and soo leaves. The goal is to bring out the deliciousness by combining the two, and the other purpose is to create a delicious taste.
The purpose is to provide kombucha that allows the presence of dried plum pulp as if serving ume bancha, and that can create an atmosphere as if it were kombucha and even tea confectionery.

The pulp pieces 1 are made by finely crushing freeze-dried pickled plums, and the leaf pieces 2 are also made by finely crushing freeze-dried shiso greens.

As perilla leaves, fresh perilla leaves or ones pickled with pickled plums can be used.

The pulp piece 1 is crushed to a size of about 1rIrM square to 5M71 square, and the leaf piece 2 is crushed to a size of about 1mm square to 3M71 square, or
One side is approximately ITIr! The other side is crushed into a strip shape of about 3 hours by I&.

Kombucha is obtained by mixing these pulp pieces 1 and leaf pieces 2 into kelp powder 3 that has been ground to about 200 to 250 mesh.

Flavor enhancers such as monosodium glutamate, sodium inosinate, or sodium guanylate, salt, sugar, etc. are added to Kombu powder 3 in appropriate amounts, and the acidity of the pickled plums is strengthened to obtain kombucha with a pleasant texture. You may add citric acid for this purpose.

When you pour boiling water into the kombucha obtained in this way, you will get 3 parts of kombucha powder.
is dissolved in boiling water, the shiso leaf pieces 2 are dispersed in the liquid, and the umeboshi pulp pieces 1 sink to the bottom of the liquid.

Leaf piece 2 creates an impression as if it were a tea cake in the liquid.

Therefore, it is made by pouring bancha into pickled umeboshi and loosening the umeboshi, creating an atmosphere similar to that of umebancha, where the umeboshi pulp sinks to the bottom and the tea cake floats to the top.

As a result, the umami of the kelp powder 3, the sourness of the pickled plums, and the aroma of the perilla leaves are combined to create a unique taste.

As mentioned above, in this invention, pulp pieces of dried plums crushed into pieces and pieces of dried shiso leaves crushed into pieces are mixed into kelp powder, so in addition to the original umami flavor of kelp tea, the sourness of umeboshi is added. Combined with the scent of perilla leaves, it creates a uniquely fragrant and delicious taste.When you pour boiling water into it and serve it for drinking, the pulp of the umeboshi sinks to the bottom and the perilla leaves become like a tea cake. It is dispersed in kombucha and has an appearance similar to that of umebancha, which is made by pouring bancha into pickled plums, creating a taste that is different from the monotonous texture of kombucha. .

[Brief explanation of drawings]

FIG. 1 is a perspective view showing an embodiment of the present invention, and FIG. 2 is a perspective view showing an example of the use of the same, in which 1 is a piece of pulp, 2 is a piece of leaf, and 3 is kombucha.

Claims (1)

[Scope of utility model registration request] Kombucha is made by mixing the pulp of dried plums that have been crushed into pieces and pieces of dried shiso leaves that have been crushed into pieces into kelp powder.