METHOD FOR PRODUCING SPARKLING ALCOHOLIC BEVERAGE FITTED WITH POWDERED TEA TASTE

• Main Authors: HAMADA TOSHIO, MIYAJI YOSUKE
• Format: Patent
• Language: English; Japanese
• Published: 21.09.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a sparkling alcoholic beverage such as a beer and the other sparkling alcoholic beverages fitted with a powdered tea taste retaining the flavor and hue of powdered tea and causing no lump and deposition of powdered tea in the beer.SOLUTION: Provided is a method for producing a sparkling alcoholic beverage where, to the one obtained by adding powdered tea in a prescribed ratio to water added with granular ice, the stirring and mixing of the powdered tea are performed simultaneously with the pulverization of the ice with a mixer to produce a powdered tea base, and the powdered tea base is added to a sparkling beverage such as a beer and a sparkling wine. The sparkling alcoholic beverage includes a beer or a sparkling wine, and the stirring and mixing with the mixer are performed till the pulverization of the ice grains and the lump of the undissolved powdered tea is recognized.SELECTED DRAWING: Figure 1 【課題】抹茶の香味と色相を保ち、ビール内に抹茶のダマや沈殿を生じさせない抹茶風味を付したビールその他の発泡性酒類を提供する。【解決手段】この発明の発泡性酒類の製造方法は、粒状の氷を加えた水に対して所定割合の抹茶を添加したものをミキサーにより氷の粉砕と同時に抹茶の撹拌及び混合を行って抹茶ベースを製造し、上記抹茶ベースをビール，発泡酒その他の発泡性酒類に添加する。上記発泡性酒類にはビール又は発泡酒を含み、ミキサーによる撹拌及び混合を、水中での氷粒と未溶解の抹茶のダマの粉砕が認められるまで行う。【選択図】図１