PROBLEM TO BE SOLVED: To improve the production efficiency of a beverage which contains raw yeast.SOLUTION: A method includes: a first diluting and mixing step for diluting and mixing a lump of raw yeast before frozen with an enzyme water so as to make a first mixture a freezing step of freezing and solidifying the first mixture or the below-described second mixture by rapidly freezing so as to make a frozen lump a shredding step of shredding the frozen lump to make frozen particles in a granular form a thawing step of thawing the frozen particles to make a second mixture a second diluting and mixing step of diluting and mixing the second mixture with an enzyme water so as to make a third mixture and an adjusting step of adding a sweetener to the third mixture for adjustment of the taste. The first mixture is subjected to a process for sequentially performing the freezing step, the shredding step, and the thawing step at least twice so as to make the second mixture. The second mixture is subjected to the second diluting and mixing step and the adjusting step. The beverage product is thereby manufactured.COPYRIGHT: (C)2015,JPO&INPIT【課題】生酵母菌を含む飲料の生産効率を向上させる。【解決手段】冷凍前の生酵母菌の塊を酵素水で希釈混合した第1混合液を作成する第1希釈混合工程と、前記第1混合液又は後記第2混合液を急速冷凍により冷凍固化した凍結塊を作成する冷凍工程と、前記凍結塊を裁断して粒状の冷凍粒を作成する裁断工程と、前記冷凍粒を解凍した第2混合液を作成する解凍工程と、前記第2混合液を酵素水で希釈混合した第3混合液を作成する第2希釈混合工程と、前記第3混合液に甘味料を添加して味を調整する調整工程と、を含み、前記第1混合液に対し、前記冷凍工程、前記裁断工程及び前記解凍工程を順に行うプロセスを少なくとも2回以上行った第2混合液に対して、前記第2希釈混合工程及び前記調整工程を行って製品としての飲料とする。【選択図】図1
