Method for producing matcha beverage

Abstract

To provide a matcha (powdered green tea) beverage with improved matcha feeling, a composition for instant matcha beverage for preparing the matcha beverage, and methods for producing them.SOLUTION: A method for producing a matcha beverage includes adjusting the content of at least one of an aspartic acid and arginine so that the ratio (mass) of the content of arginine to the content of the aspartic acid in the matcha beverage containing oil and fat becomes 0.5 or more. A method for improving flavor of the matcha beverage includes adjusting the content of at least one of the aspartic acid and the arginine so that the ratio (mass) of the content of the arginine to the content of the aspartic acid in the beverage becomes 0.5 to 2.0 in the case of the matcha beverage not containing oil and fat, and becomes 0.5 or more in the case of the matcha beverage containing oil and fat.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a matcha beverage with improved matcha flavor, an instant matcha beverage composition for preparing the matcha beverage, and methods for producing them.

Background Art

[0002] Green tea is an unfermented tea produced without fermenting fresh tea leaves. Tea leaves are generally picked multiple times a year. The first flush tea is the tea leaves picked at the beginning of the year. The tea leaves picked second after the first flush tea are called the second flush tea, and the tea leaves picked third are called the third flush tea. After the third flush tea, or the tea leaves picked in autumn without picking the third flush tea are called the autumn flush tea. The first flush tea has the highest aroma of fresh leaves, a high content of umami and sweetness components, and the highest quality. The later the picking order, the weaker the aroma of fresh leaves and the stronger the bitterness and astringency. Among green teas, matcha, in particular, which is ground tea leaves made into powder, is widely used not only as a matcha beverage by dispersing it in water but also as a raw material for confectionery and food because of its excellent flavor.

[0003] In recent years, liquid bottled tea beverages filled in containers such as PET bottles have become widely popular because they do not require the trouble of brewing from tea leaves and can be easily drunk. In addition, instant powdered matcha has also attracted attention because of its convenience, non-bulky nature, and ease of carrying. Furthermore, in addition to so-called straight matcha beverages without sugar, matcha beverages containing sweeteners or milk are also popular worldwide.

[0004] Instant powdered matcha is generally prepared by dissolving dextrin as an excipient in an extract extracted from tea leaves and then drying it. Due to these processes, the aroma, umami, and sweetness of tea are easily impaired. Therefore, there has been a demand for improving the tea flavor in instant powdered matcha. Also, in liquid container-packed tea beverages, there is a problem that the aroma of tea is impaired or a heating odor is added due to heat sterilization during filling into the container. As a method for reducing the heating odor, for example, in Patent Document 1, based on the finding that an extremely strong unpleasant heating odor is generated when a cold water extract of tea leaves at 20°C or lower is heated, the preparation of a tea beverage before filling into a container is carried out by removing a tea extract obtained by immersing tea leaves in cold water at 20°C or lower and then re-extracting from the remaining tea leaves with warm water at 30°C to 95°C.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a matcha beverage with improved matcha flavor (tea flavor like matcha whisked from first flush tea), an instant matcha beverage composition for preparing the matcha beverage, and methods for producing them.

Means for Solving the Problems

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that the contents of aspartic acid and arginine in tea leaves are significantly higher in first flush tea than in autumn and winter bancha, and by adjusting the ratio of the contents of aspartic acid and arginine in a matcha beverage within a specific range, the umami, preferable astringency, aroma of fresh leaves, and concentration feeling of the matcha beverage are improved, and the matcha flavor is improved, thereby completing the present invention.

[0008] [1] The method for producing a matcha beverage according to the first aspect of the present invention is characterized in that the content of at least one of aspartic acid and arginine is adjusted so that the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing no oil is 0.5 to 2.0. [2] The method for producing a matcha beverage according to the second aspect of the present invention is characterized in that the content of at least one of aspartic acid and arginine is adjusted so that the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing oil is 0.5 or more. [3] In the method for producing a matcha beverage according to [2] above, it is preferable to adjust the sodium content of the beverage to 10 to 200 ppm. [4] The method for improving the flavor of a matcha beverage according to the third aspect of the present invention is characterized in that the content of at least one of aspartic acid and arginine is adjusted so that the ratio (mass) of the content of arginine to the content of aspartic acid in the beverage is 0.5 to 2.0 in the case of a matcha beverage containing no oil and 0.5 or more in the case of a matcha beverage containing oil. [5] The matcha beverage according to the fourth aspect of the present invention does not contain oil, and is characterized in that the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 to 2.0. [6] The matcha beverage according to the fifth aspect of the present invention contains oil, and is characterized in that the ratio (mass) of the content of arginine to the content of aspartic acid is 0.5 or more. [7] In the matcha beverage according to [6] above, it is preferable that the oil content is less than 14,000 ppm. [8] In the matcha beverage according to [6] or [7] above, it is preferable that the oil is a fat derived from one or more selected from the group consisting of milk, creaming powder, and plant-based milk. [9] In the matcha beverage according to [6] to [8] above, it is preferable that the sodium content is 10 to 200 ppm.

[10] In the matcha beverage of [5] to [9] above, it is preferable that the matcha beverage is prepared by mixing a composition for instant matcha beverage containing matcha powder with a liquid.

[11] A method for producing a composition for instant matcha beverage according to a sixth aspect of the present invention is a method for producing a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid, using, as raw materials, matcha powder and at least one selected from the group consisting of aspartic acid and arginine, not containing milk, creaming powder, and plant-based milk, and producing a composition for instant matcha beverage in which the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 to 2.0.

[12] A method for producing a composition for instant matcha beverage according to a seventh aspect of the present invention is a method for producing a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid, using, as raw materials, matcha powder and at least one selected from the group consisting of milk, creaming powder, and plant-based milk, and at least one selected from the group consisting of aspartic acid and arginine, and producing a composition for instant matcha beverage in which the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage obtained by mixing with a liquid is 0.5 or more.

[13] A composition for instant matcha beverage according to an eighth aspect of the present invention is a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid, containing matcha powder, not containing milk, creaming powder, and plant-based milk, and characterized in that the ratio (mass) of the content of arginine to the content of aspartic acid in the composition is 0.5 to 2.0.

[14] A composition for instant matcha beverage according to a ninth aspect of the present invention is a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid, matcha powder, It contains fat derived from one or more selected from the group consisting of milk, creaming powder, and vegetable milk. It is characterized in that the ratio (mass) of the content of arginine to the content of aspartic acid in the composition is 0.5 or more.

[15] In the instant matcha beverage composition of

[14] above, it is preferable that the vegetable milk is milk of beans or nuts.

[16] In the instant matcha beverage composition of

[14] or

[15] above, it is preferable that the matcha beverage obtained by mixing the instant matcha beverage composition with a liquid contains sodium in an amount such that the sodium content of the matcha beverage is 10 to 200 ppm. [Advantages of the Invention]

[0009] By the method for producing a matcha beverage and the method for improving the flavor of a matcha beverage according to the present invention, the umami, preferable bitterness and astringency, aroma of green leaves, and concentration feeling of the matcha beverage can be improved, and the matcha feeling like that of first flush matcha can be improved. Further, by the method for producing an instant matcha beverage composition according to the present invention, an instant matcha beverage composition excellent in matcha feeling and highly preferred by consumers can be easily prepared only by dissolving it in a solution such as water. [Brief Description of the Drawings]

[0010]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Mode for Carrying Out the Invention

[0011] In the present invention and this specification, the "composition for instant matcha beverage" means a composition that can prepare a matcha beverage (a beverage containing matcha and having a matcha flavor) by dissolving or diluting it in a liquid such as water or milk. The composition for instant matcha beverage may be in powder form or in liquid form.

[0012] In the present invention and this specification, "powder" means a granular material (composed of many solid particles having a distribution of different sizes, and there is some interaction between individual particles). Also, "granule" is an aggregate of particles (granular granulated products) granulated from powder. Powder includes granules.

[0013] <Method for Producing Matcha Beverage> The method for producing a matcha beverage according to the present invention is characterized in that the content of at least one of aspartic acid and arginine is adjusted so that the ratio (mass) of the content of arginine (Arg) to the content of aspartic acid (Asp) in the beverage ([content of Arg] / [content of Asp]) (hereinafter sometimes referred to as "Arg / Asp ratio") is within a specific range of 0.5 or more. By adjusting the Arg / Asp ratio of the matcha beverage within this range, appropriate astringency and umami are imparted, the umami, preferable astringency, aroma of fresh leaves, and concentration feeling are improved, the flavor is improved, and a matcha beverage excellent in matcha feeling like matcha brewed with ichibancha can be obtained.

[0014] The matcha beverage produced by the method for producing a matcha beverage according to the present invention is a beverage in which matcha powder is dispersed in an edible liquid such as water. The tea leaves used as the raw material for the matcha powder may be tencha leaves, and may be raw leaves without fermentation, and may be ichibancha, nibancha, sanbancha, or autumn and winter bancha. The food additive liquid is not particularly limited, and examples thereof include water, animal milk, plant milk, sake, synthetic sake, continuous-distilled shochu, single-distilled shochu, beer, fruit wine, sweet fruit wine, whiskey, brandy, alcohol for raw materials, sparkling wine, other brewed wines, spirits, liqueurs, or miscellaneous wines. In the method for producing a matcha beverage according to the present invention, the amount of matcha powder used is not particularly limited, but it is preferably 0.0005 to 0.2 g / mL, more preferably 0.002 to 0.06 g / mL, and particularly preferably 0.003 to 0.04 g / mL, based on the amount of the food additive liquid used.

[0015] As shown in the following examples, tea leaves originally contain aspartic acid and arginine, and the matcha beverage contains aspartic acid and arginine derived from tea leaves. In the method for producing a matcha beverage according to the present invention, at least one of aspartic acid and arginine derived from sources other than matcha is added to the matcha beverage to adjust the Arg / Asp ratio in the beverage to be within the specific range described above. Only aspartic acid may be added, only arginine may be added, or both aspartic acid and arginine may be added.

[0016] The aspartic acid added to the matcha beverage is not particularly limited as long as it is aspartic acid derived from sources other than matcha. Similarly, the arginine added to the matcha beverage is not particularly limited as long as it is arginine derived from sources other than matcha. The aspartic acid and arginine derived from sources other than matcha may be purified amino acids, or may be those containing amino acids such as hydrolysates of various proteins and yeast extracts. They may also be edible salts such as sodium salts.

[0017] When the matcha beverage produced by the method for producing a matcha beverage according to the present invention does not contain fats or oils, the Arg / Asp ratio of the beverage is adjusted to 0.5 to 2.0. When producing a matcha beverage that does not contain fats or oils using third-grade tea or autumn / winter-bancha tea as a raw material, the Arg / Asp ratio of the beverage is preferably adjusted to 0.5 to 2.0, and more preferably adjusted to 0.7 to 2.0. When producing a matcha beverage that does not contain fats or oils using first-grade tea or second-grade tea as a raw material, the Arg / Asp ratio of the beverage is preferably adjusted to 0.9 to 2.0, and more preferably adjusted to 1.2 to 2.0.

[0018] The matcha beverage produced by the method for producing a matcha beverage according to the present invention may be a matcha beverage containing fats and oils. The matcha beverage containing fats and oils has a tendency to have a lower matcha flavor than a matcha beverage that does not contain fats and oils, because the aroma and taste are masked by fats and oils. By adjusting the Arg / Asp ratio of the matcha beverage containing fats and oils to a specific range of 0.5 or more, the umami and bitterness characteristic of matcha are improved, and the matcha flavor is improved. The effect of improving the matcha flavor obtained by adjusting the Arg / Asp ratio is felt to be higher than that of a matcha beverage that does not contain fats and oils.

[0019] When the matcha beverage produced by the method for producing a matcha beverage according to the present invention is an oil-containing matcha beverage, the Arg / Asp ratio of the beverage is adjusted to 0.5 or more. When producing an oil-containing matcha beverage using third-grade tea or autumn-winter-bancha tea as a raw material, the Arg / Asp ratio of the beverage is preferably adjusted to 0.5 to 14.0, more preferably adjusted to 0.7 to 7.5, even more preferably adjusted to 1.0 to 4.0, and even more preferably adjusted to 1.0 to 3.0. When producing an oil-containing matcha beverage using first-grade tea or second-grade tea as a raw material, the Arg / Asp ratio of the beverage is preferably adjusted to 0.9 to 4.0, more preferably adjusted to 1.0 to 4.0, and even more preferably adjusted to 1.0 to 1.4.

[0020] In the method for producing a matcha beverage according to the present invention, the content of aspartic acid in the matcha beverage produced is not particularly limited as long as the Arg / Asp ratio is within the specific range described above, and is appropriately adjusted in consideration of the variety and quality of the matcha powder used as the raw material, the amount of soluble tea solids contained, the types and blending amounts of components other than the soluble tea solids, the desired product quality, and the like. For example, in the case of a matcha beverage that does not contain oil, the content of aspartic acid is preferably 15 ppm or more, more preferably 40 ppm or more, still more preferably 50 ppm or more, even more preferably 70 ppm or more, particularly preferably 80 ppm or more, and also preferably 100 ppm or more. Further, the content of aspartic acid in the matcha beverage that does not contain oil produced by the method for producing a matcha beverage according to the present invention is preferably 300 ppm or less, more preferably 250 ppm or less, and still more preferably 225 ppm or less.

[0021] In the method for producing a matcha beverage according to the present invention, the content of arginine in the matcha beverage produced is not particularly limited as long as the Arg / Asp ratio is within the specific range described above, and is appropriately adjusted in consideration of the type and quality of the tea leaves used as the raw material, the amount of soluble tea solids contained, the types and blending amounts of components other than the soluble tea solids, the desired product quality, and the like. For example, in the case of a matcha beverage that does not contain oil, the content of arginine is preferably 5 ppm or more, more preferably 25 ppm or more, still more preferably 40 ppm or more, even more preferably 60 ppm or more, particularly preferably 80 ppm or more, and also preferably 100 ppm or more. Further, the content of arginine in the matcha beverage that does not contain oil produced by the method for producing a matcha beverage according to the present invention is preferably 400 ppm or less, more preferably 350 ppm or less, and still more preferably 325 ppm or less.

[0022] Incidentally, the contents of arginine and aspartic acid in the beverage can be measured using an amino acid automatic analyzer that utilizes a method of separating and quantifying them by, for example, high performance liquid chromatography (HPLC). The measurement using the amino acid automatic analyzer can be performed by various methods recommended for the amino acid automatic analyzer used.

[0023] When the fat content is too high, the masking effect by the fat is too strong, and it is difficult to feel the effect of improving the matcha flavor obtained by adjusting the Arg / Asp ratio. Therefore, when the matcha beverage produced by the method for producing a matcha beverage according to the present invention is a fat-containing matcha beverage, the fat content in the beverage is preferably less than 14,000 ppm, more preferably 13,000 ppm or less, still more preferably 1,000 to 13,000 ppm, and even more preferably 1,700 to 12,000 ppm.

[0024] When the matcha beverage produced by the method for producing a matcha beverage according to the present invention is a fat-containing matcha beverage, the fat contained in the beverage is not particularly limited as long as it is an edible oil and fat, and may be an animal oil and fat such as milk fat, beef tallow, or lard, or a vegetable oil and fat such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, or rapeseed oil. The fat contained in the matcha beverage is preferably a fat component derived from one or more selected from the group consisting of milk, creaming powder (powder added to a flavored beverage such as coffee as a substitute for cream), and vegetable milk. Incidentally, hereinafter, milk, creaming powder, and vegetable milk may be collectively referred to as "milk raw materials".

[0025] Examples of the milk include whole milk powder and cow's milk (raw milk or processed milk). Examples of plant-based milk include milk from beans and nuts. Examples of milk from beans include soy milk, peanut milk, etc. Examples of milk from nuts include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, etc. These milks and plant-based milks can be produced by conventional methods. By using these as raw materials, fat-containing matcha beverages derived from these can be produced.

[0026] Whipping powder can be produced by selecting edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, lard, etc.; sugars such as sucrose, glucose, starch hydrolyzates, etc.; and other raw materials such as sodium caseinate, sodium hydrogen phosphate, sodium citrate, skim milk powder, emulsifiers, etc. according to desired quality characteristics, dispersing them in water, homogenizing, and drying. As the whipping powder used as a raw material in the method for producing the composition for an IC beverage according to the present invention, those containing at least a vegetable oil and fat, a starch hydrolyzate such as corn syrup, and milk protein are preferable, and those containing at least milk fat and milk protein may also be used.

[0027] Whipping powder can be produced, for example, by mixing raw materials including edible oils and fats in water, then making an oil-in-water emulsion (O / W emulsion) with an emulsifier or the like, and then removing the water. As a method for removing the water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation method, etc. can be selected. The obtained whipping powder may be classified, granulated, pulverized, etc. as necessary.

[0028] In the method for producing a matcha beverage according to the present invention, when the produced matcha beverage is a fat-containing matcha beverage, it is preferable that the matcha beverage further contains sodium. The effect of improving the matcha flavor obtained by adjusting the Arg / Asp ratio in the fat-containing matcha beverage is further enhanced by sodium. However, if the sodium content is too high, the salty taste, which is an off-flavor for a matcha beverage, becomes strong, which is not preferable. For this reason, the sodium concentration of the fat-containing matcha beverage is preferably adjusted to 10 to 200 ppm, more preferably adjusted to 10 to 180 ppm, still more preferably adjusted to 10 to 150 ppm, and even more preferably adjusted to 15 to 120 ppm.

[0029] The sodium content of the matcha beverage produced by the method for producing a matcha beverage according to the present invention can be adjusted within a desired range by using an edible sodium salt as a raw material and appropriately adjusting the blending amount. The sodium salt used as a raw material is not particularly limited as long as it is an edible sodium salt, and sodium chloride (table salt), trisodium citrate, sodium ascorbate, etc. can be used.

[0030] As the matcha beverage without fat produced by the method for producing a matcha beverage according to the present invention, a matcha beverage using sanbancha or autumn / winter bancha as a raw material, having an Arg / Asp ratio of 0.5 to 2.0, and an arginine content of 5 ppm or more, preferably 25 ppm or more, a matcha beverage using sanbancha or autumn / winter bancha as a raw material, having an Arg / Asp ratio of 0.5 to 2.0, and an aspartic acid content of 15 ppm or more, preferably 50 ppm or more, a matcha beverage using ichibancha or nibancha as a raw material, having an Arg / Asp ratio of 0.9 to 2.0, and an arginine content of 60 ppm or more, preferably 120 ppm or more, and a matcha beverage using ichibancha or nibancha as a raw material, having an Arg / Asp ratio of 0.9 to 2.0, and an aspartic acid content of 70 ppm or more, preferably 150 ppm or more are preferable.

[0031] As the fat-containing matcha beverage produced by the method for producing a matcha beverage according to the present invention, a matcha beverage, sanbancha or autumn and winter bancha as raw materials, with an Arg / Asp ratio of 0.5 to 14.0, preferably 0.7 to 7.5, and a fat content of less than 14,000 ppm, preferably 1,000 to 13,000 ppm; a matcha beverage, sanbancha or autumn and winter bancha as raw materials, with an Arg / Asp ratio of 0.5 to 14.0, preferably 0.7 to 7.5, a fat content of less than 14,000 ppm, preferably 1,000 to 13,000 ppm, and a sodium concentration of 10 to 200 ppm, preferably 10 to 150 ppm; a matcha beverage with ichibancha or nibancha as raw materials, an Arg / Asp ratio of 0.9 to 4.0, preferably 1.0 to 1.4, and a fat content of less than 14,000 ppm, preferably 1,000 to 13,000 ppm; and a matcha beverage with ichibancha or nibancha as raw materials, an Arg / Asp ratio of 0.9 to 4.0, preferably 1.0 to 1.4, a fat content of less than 14,000 ppm, preferably 1,000 to 13,000 ppm, and a sodium concentration of 10 to 200 ppm, preferably 10 to 150 ppm are preferred. These fat-containing matcha beverages preferably use milk-based raw materials and contain fat components derived therefrom.

[0032] In the method for producing a matcha beverage according to the present invention, in order to adjust the Arg / Asp ratio of the finally consumed beverage to be within the specific range described above, except for adding at least one of aspartic acid and arginine derived from sources other than tea leaves as a raw material, it can be produced in the same manner as a general matcha beverage. For example, in a matcha beverage obtained by dissolving, dispersing, or diluting matcha powder or a composition for instant matcha beverage containing the same in a liquid such as water, at least one of aspartic acid and arginine derived from sources other than matcha is directly added to produce a matcha beverage with an Arg / Asp ratio within the specific range described above. Alternatively, a composition for instant matcha beverage prepared so that a matcha beverage with an Arg / Asp ratio within the specific range described above can be produced by mixing it with a liquid may be dissolved, dispersed, or diluted in a liquid such as water. When producing a fat-containing matcha beverage, for example, by adding a milk raw material together with at least one of aspartic acid and arginine derived from sources other than matcha to a matcha beverage in which matcha powder is suspended, a fat-containing matcha beverage with an Arg / Asp ratio within the specific range described above can be produced. Also, a composition for instant matcha beverage containing a milk raw material prepared so that a matcha beverage with an Arg / Asp ratio within the specific range described above can be produced by mixing it with a liquid is dissolved, dispersed, or diluted in an edible liquid containing no fat such as water, or a composition for instant matcha beverage containing no milk raw material prepared so that a matcha beverage with an Arg / Asp ratio within the specific range described above can be produced by mixing it with a liquid is dissolved, dispersed, or diluted in milk or plant-based milk, whereby a fat-containing matcha beverage with an Arg / Asp ratio within the specific range described above can also be produced.

[0033] <Method for Producing Composition for Instant Matcha Beverage> The method for producing a composition for instant matcha beverage according to the present invention (hereinafter sometimes referred to as "the method for producing a composition according to the present invention") is a method for producing a composition for instant matcha beverage for preparing a matcha beverage by mixing with a liquid. As raw materials, matcha powder and one or more selected from the group consisting of aspartic acid and arginine are used, and it is characterized in that an instant matcha beverage composition is produced in which the Arg / Asp ratio in the matcha beverage obtained by mixing with a liquid is within the specific range of 0.5 or more. An instant matcha beverage composition for producing a fat-containing matcha beverage without milk raw materials is produced by adjusting the blending amount of aspartic acid or arginine used as a raw material so that the Arg / Asp ratio in the matcha beverage obtained by mixing with a liquid is 0.5 to 2.0. An instant matcha beverage composition for producing a fat-containing matcha beverage containing milk raw materials is produced by adjusting the blending amount of aspartic acid or arginine used as a raw material so that the Arg / Asp ratio in the matcha beverage obtained by mixing with a liquid is 0.5 to 2.0. By mixing the instant matcha beverage composition produced by the production method with a liquid such as water, a matcha beverage having an Arg / Asp ratio within the specific range and excellent in matcha feeling can be produced.

[0034] [Matcha powder] The matcha powder used as a raw material in the method for producing a composition according to the present invention is not particularly limited as long as it is a powder of sencha tea leaves. Tea leaves are classified into ichibancha, nibancha, sanbancha, and autumn and winter bancha according to the order of picking, but the matcha powder used as a raw material in the present invention may be a powder of any of these tea leaves. Also, powders of stem tea and bud tea are used as raw materials. The powdering of tea leaves can be carried out by a conventional method such as a method of pulverizing dried tea leaves with a mortar or the like. The matcha powder used as a raw material in the present invention may be one type of matcha powder or a mixture of two or more types of matcha powders. As the matcha powder used as a raw material, commercially available matcha may be used as it is. In the composition produced by the method for producing a composition according to the present invention, the content of matcha powder is not particularly limited, but is preferably 0.1 to 99.999% by mass, more preferably 2 to 60% by mass, and particularly preferably 5 to 40% by mass.

[0035] [Aspartic acid and arginine derived from sources other than matcha] In the method for producing a composition according to the present invention, aspartic acid and arginine used as raw materials are not particularly limited as long as they are both derived from sources other than matcha. For example, they may be purified products, or may contain other amino acids and peptides such as hydrolysates of various proteins and yeast extracts. In the present invention, since there is little risk of imparting an off-flavor to the matcha beverage and it is relatively easy to adjust the Arg / Asp ratio, it is preferable to use purified aspartic acid and purified arginine as raw materials.

[0036] In the method for producing a composition according to the present invention, when producing a composition for instant matcha beverage for producing a matcha beverage without containing oil and fat, the amounts of aspartic acid and arginine used as raw materials are adjusted so that the Arg / Asp ratio becomes 0.5 to 2.0 by mixing the produced composition for instant matcha beverage with water. In particular, when using the powder of tea leaves of Sanbancha or autumn / winter Bancha or soluble tea solids as raw materials, the Arg / Asp ratio of the matcha beverage obtained by mixing with water is preferably adjusted to be 0.7 to 2.0, and when using the powder of tea leaves of Ichibancha or Nibancha or soluble tea solids as raw materials, the Arg / Asp ratio of the matcha beverage obtained by mixing with water is preferably adjusted to be 0.9 to 2.0, more preferably 1.2 to 2.0.

[0037] In the method for producing a composition according to the present invention, when producing an instant matcha beverage composition for producing a fat-containing matcha beverage, the amounts of aspartic acid and arginine used as raw materials are adjusted so that the Arg / Asp ratio in the produced instant matcha beverage composition is 0.5 or more. In particular, when using the powder of tea leaves of sanbancha or autumn / winter bancha or soluble tea solids as raw materials, the blending amounts of aspartic acid and arginine derived from sources other than matcha are adjusted so that the Arg / Asp ratio in the instant matcha beverage composition is preferably 0.5 to 14.0, more preferably 0.7 to 7.5, and even more preferably 1.0 to 4.0. When using the powder of tea leaves of ichibancha or nibancha or soluble tea solids as raw materials, the blending amounts of aspartic acid and arginine derived from sources other than matcha are adjusted so that the Arg / Asp ratio in the instant matcha beverage composition is preferably 0.9 to 4.0, more preferably 1.0 to 4.0, and even more preferably 1.0 to 1.4.

[0038] [Oil and fat] In the method for producing a composition according to the present invention, when producing an instant matcha beverage composition for producing a fat-containing matcha beverage, the edible oil and fat mentioned above may be used as raw materials as they are, or raw materials containing fat other than edible oil and fat may be used. For example, by using raw materials of milk products containing fat as raw materials, a milk-flavored matcha beverage can be obtained by dissolving the obtained instant matcha beverage composition in water or the like. If the fat content in the beverage is too high, the matcha flavor is likely to be impaired. Therefore, in the method for producing a composition according to the present invention, the fat content of the produced composition is adjusted to an amount such that the fat content of the matcha beverage obtained by dissolving it in water is less than 14,000 ppm, preferably 13,000 ppm or less, more preferably 1,000 to 13,000 ppm, and even more preferably 1,700 to 12,000 ppm.

[0039] [Milk products raw materials] In the method for producing the composition according to the present invention, milk raw materials may be used as raw materials. By including milk raw materials, an instant matcha beverage composition capable of easily producing a matcha beverage with a sweet taste and a milk flavor, such as a matcha milk beverage or a soy milk matcha milk beverage, can be obtained simply by dissolving it in water or the like.

[0040] Among the milk raw materials, examples of milk raw materials include whole milk powder, skim milk powder, whey powder, etc. Also, when the instant matcha beverage composition produced by the method for producing the composition according to the present invention is liquid, the milk raw material may be cow's milk. The cow's milk may be raw milk or prepared milk that has been processed and its components adjusted. Among the milk raw materials, as the creaming powder, those mentioned above can be used.

[0041] Among the milk raw materials, as plant-based milk, the milk of the beans and nuts mentioned above can be used. As the raw material in the method for producing the composition according to the present invention, the milk prepared from beans or nuts may be used as it is, or concentrated as necessary, or the dried and powdered product may be used. The concentration method can be carried out by a generally used concentration method such as a thermal concentration method, a freeze concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane. Also, examples of the drying method include freeze drying, spray drying, and vacuum drying.

[0042] [Sodium] In the method for producing the composition according to the present invention, sodium salts may be used as raw materials. The sodium salt is not particularly limited as long as it is an edible sodium salt, and those mentioned above can be used. The amount of the sodium salt used as a raw material is, for example, such that when the produced instant matcha beverage composition is mixed with water, a matcha beverage having a sodium concentration of 10 to 200 ppm, preferably 10 to 180 ppm, more preferably 10 to 150 ppm, and still more preferably 15 to 120 ppm can be obtained.

[0043] [Other raw materials] In the method for producing the composition according to the present invention, in addition to matcha powder, aspartic acid and arginine derived from sources other than matcha, milk raw materials, oils and fats, and sodium, other raw materials can be used depending on the desired quality characteristics. Examples of such other raw materials include sweeteners, acidulants, fruit juices, fragrances, colorants, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, fluidity improvers (anti-caking agents), and the like. These additives may be in powder form or in liquid form. When the instant matcha beverage composition to be produced is a powder composition, it is preferable that the various additives used are in powder form.

[0044] Examples of sweeteners include sugars such as granulated sugar, oligosaccharides, grape fructose liquid sugar, sugar alcohols such as erythritol, trehalose, sorbitol, high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, and stevia. The granulated sugar may be granulated sugar or powdered sugar.

[0045] Examples of antioxidants include, for example, vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogenic acid, catechin, and the like.

[0046] Examples of pH adjusters include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), carbon dioxide, and the like.

[0047] Examples of thickeners include sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, pectin, guar gum, carrageenan, and proteins such as casein.

[0048] Examples of emulsifiers include glycerol fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerol ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol oleate; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; lecithin-based emulsifiers such as lecithin and enzymatically decomposed lecithin, etc.

[0049] Examples of excipients and binders include saccharides such as maltose, trehalose, and dextrin, dietary fibers such as indigestible dextrin, and proteins such as casein, etc. Note that excipients and binders are also used as carriers during granulation. As fluidity improvers, processing agents such as fine silicon oxide and tricalcium phosphate may be used.

[0050] [Mixing] The composition for instant matcha beverage is produced by mixing matcha powder, aspartic acid or arginine derived from sources other than matcha, and other raw materials as required. The order of mixing is not particularly limited, and all raw materials may be mixed simultaneously or sequentially. When all raw materials are in powder form, the powder composition for instant matcha beverage is produced by directly mixing all raw materials.

[0051] <Composition for Instant Matcha Beverage> The instant matcha beverage composition according to the present invention (hereinafter referred to as "the composition according to the present invention") contains matcha powder and is a composition for preparing a matcha beverage by mixing with a liquid. In the instant matcha beverage composition according to the present invention, the content of matcha powder is not particularly limited, but is preferably 0.1 to 99.999% by mass, more preferably 2 to 60% by mass, and particularly preferably 5 to 40% by mass. As the matcha powder, those listed as raw materials in the manufacturing method of the composition according to the present invention can be used.

[0052] In the case of a composition for manufacturing a matcha beverage in which the composition according to the present invention does not contain milk raw materials and does not contain fats and oils, the Arg / Asp ratio of arginine and aspartic acid contained in the composition is 0.5 to 2.0. When the composition contains matcha powder of Sanbancha or autumn / winter bancha, the Arg / Asp ratio of the composition is preferably 0.7 to 2.0. When the composition contains matcha powder of Ichibancha or Nibancha, the Arg / Asp ratio of the composition is preferably 0.9 to 2.0, more preferably 1.2 to 2.0.

[0053] In the case of a composition for manufacturing a milk-containing and fat-containing matcha beverage in which the composition according to the present invention contains milk raw materials, the Arg / Asp ratio of arginine and aspartic acid contained in the composition is 0.5 or more. When the composition contains matcha powder of Sanbancha or autumn / winter bancha, the Arg / Asp ratio of the composition is preferably 0.5 to 14.0, more preferably 0.7 to 7.5, and still more preferably 1.0 to 4.0. When the composition contains matcha powder of Ichibancha or Nibancha, the Arg / Asp ratio of the composition is preferably 0.9 to 4.0, more preferably 1.0 to 4.0, and still more preferably 1.0 to 1.4.

[0054] In the composition according to the present invention, at least one of aspartic acid derived from sources other than matcha tea and arginine derived from sources other than tea leaves is contained as a raw material in order to adjust the Arg / Asp ratio within a desired range. As the aspartic acid and arginine derived from sources other than matcha tea, those listed as raw materials in the manufacturing method of the composition according to the present invention can be used.

[0055] The composition according to the present invention may contain edible oil and fat, milk raw materials, and sodium salts. Further, as other raw materials, sweeteners, acidulants, fruit juices, flavors, colorants, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, fluidity improvers (anti-caking agents), etc. may be contained. These can be contained at the concentrations exemplified in the manufacturing method at the concentrations exemplified in the manufacturing method of the composition according to the present invention.

[0056] The composition according to the present invention can also be packaged in individual packages such as small pouches for one serving for drinking, or can be packaged in containers such as bottles in several servings so as to be shaken out from the container or taken out with a spoon at the time of use and supplied as a product.

[0057] The individual packaging type is one in which the contents of one serving of a coffee beverage are filled and packaged in a stick-shaped aluminum pouch, a one-portion cup, etc., and the contents can be taken out by opening the container and pushing them out with a finger. The individual packaging type has the advantages of being easy to handle and hygienic because one serving is hermetically packaged.

Example

[0058] Next, examples and reference examples will be shown to explain the present invention in more detail, but the present invention is not limited to the following examples and the like. In the following examples and the like, unless otherwise specified, “%” means “mass%” and “ppm” means “mass ppm”.

[0059] [Quantification of Aspartic Acid and Arginine in Beverage] The concentrations of aspartic acid and arginine in each beverage were measured as follows. First, 5 g of the sample was diluted with 0.02 mol / L hydrochloric acid (pH 2.2). After subjecting the resulting diluted solution to ultrafiltration, the filtrate was further filtered through a filtration filter, and the resulting filtrate was used as an analytical sample. This analytical sample was analyzed using an automatic amino acid analyzer (model: JLC-500 / V2, manufactured by JEOL Ltd.), and the concentration of each amino acid was measured.

[0060] [Example 1] Purified products of aspartic acid and arginine were added to matcha beverages prepared using matcha powder so that the final concentrations of the beverages were the concentrations shown in Tables 1 and 2, and a sensory evaluation of the matcha flavor was conducted.

[0061] Specifically, first, a matcha beverage prepared by suspending 2 g of autumn / winter bancha matcha in 70 mL of hot water (60 - 95°C) and a matcha beverage prepared by suspending 2 g of ichibancha matcha in 70 mL of hot water (60 - 95°C) were each prepared. The concentration of aspartic acid in the autumn / winter bancha matcha beverage was 40.8 ppm, and the concentration of arginine was 11.5 ppm. The concentration of aspartic acid in the ichibancha matcha beverage was 86.5 ppm, and the concentration of arginine was 72.7 ppm. Aspartic acid and arginine were added to these so that the concentrations were those shown in Tables 1 and 2, respectively.

[0062] A sensory evaluation of the matcha flavor was conducted for each of the prepared matcha beverages. The sensory evaluation was performed by 5 trained expert panelists, who scored on an 11-point scale from 0 to 10 (0 being the weakest and 10 being the strongest), and the average value of the scores of each panelist was taken as the score of each beverage. The score was defined such that 0 points represented a level where no matcha flavor was felt at all, 3 points represented a level of matcha flavor with umami and astringency equivalent to that of the autumn / winter bancha matcha beverage, 4 points represented a level of matcha flavor with umami and astringency equivalent to that of the ichibancha matcha beverage, and 10 points represented the level where the matcha flavor was felt most strongly. In addition, if an off-odor or off-flavor was felt in the matcha beverage, it was not considered a matcha flavor.

[0063]

Table 1

[0064]

Table 2

[0065] The results of the sensory evaluation are shown in Tables 1 and 2 and Figures 1 and 2 together with the Arg / Asp ratio of each beverage, respectively. In the matcha beverages of autumn and winter bancha tea, among the matcha beverages with an Arg / Asp ratio in the range of 0.5 to 2.0, there was an appropriate bitterness and a umami flavor was imparted, the aroma of green leaves became better, and the matcha flavor became stronger than that of the matcha beverage before adjusting the Arg / Asp ratio. In the matcha beverages of ichibancha tea, among the matcha beverages with an Arg / Asp ratio in the range of 0.9 to 2.0, the umami was brought out, an appropriate bitterness was imparted, and the matcha flavor was felt stronger than that of the matcha beverage before adjusting the Arg / Asp ratio.

[0066] [Example 2] Powder compositions for matcha ole beverages having the compositions shown in Table 3 were prepared using matcha of autumn and winter bancha tea and matcha of ichibancha tea, respectively. In the table, the creaming powder used was a commercially available product (product name: <Marieam>, manufactured by Ajinomoto AGF Co., Ltd.).

[0067]

Table 3

[0068] For each of the prepared powder compositions for matcha ole beverages, a matcha ole beverage was produced by suspending 10 g of the composition in 180 mL of hot water (60 to 95 °C). The concentration of aspartic acid in the matcha ole beverage of autumn and winter bancha tea was 6.1 ppm, and the concentration of arginine was 1.7 ppm. The concentration of aspartic acid in the matcha ole beverage of ichibancha tea was 13.0 ppm, and the concentration of arginine was 10.9 ppm. Aspartic acid and arginine were added to these so as to have the concentrations shown in Tables 4 and 5, respectively. For each of the prepared matcha beverages, a sensory evaluation of the matcha flavor was carried out in the same manner as in Example 1.

[0069]

Table 4

[0070]

Table 5

[0071] The results of the sensory evaluation are shown in Tables 4 and 5 and Figures 3 and 4 together with the Arg / Asp ratio of each beverage, respectively. In the matcha beverages of autumn and winter bancha tea, among the matcha beverages with an Arg / Asp ratio within the range of 0.5 or more, there was a moderate bitterness, umami was imparted, the aroma of green leaves became better, and the matcha feeling became stronger than that of the matcha beverage before adjusting the Arg / Asp ratio. In the matcha beverages of ichibancha tea, among the matcha beverages with an Arg / Asp ratio within the range of 0.9 to 4.0, umami was brought out, a moderate bitterness was imparted, and the matcha feeling was felt stronger than that of the matcha beverage before adjusting the Arg / Asp ratio.

[0072] [Example 3] The influence of fats and oils on the effect of improving the matcha feeling by adjusting the Arg / Asp ratio was investigated. Specifically, first, a matcha beverage containing 4,440 ppm of matcha of autumn and winter bancha tea and 50,000 ppm of sugar (Arg / Asp ratio is 0.3) and a matcha beverage in which 8 ppm of arginine concentration was added to this matcha beverage to adjust the Arg / Asp ratio to 1.6 were prepared. Palm kernel oil was added to each matcha beverage so that the final concentration of the beverage became the concentration shown in Table 6, and in the same manner as in Example 1, a sensory evaluation was performed on the matcha feeling.

[0073]

Table 6

[0074] As a result, it was found that the matcha feeling decreased depending on the added amount of fats and oils, but in the matcha beverages with an added amount of fats and oils of 12,000 ppm or less, even when fats and oils were added, the effect of improving the matcha feeling by adjusting the Arg / Asp ratio could be obtained. When the added amount of fats and oils was 14,000 ppm, there was too much fat and the matcha flavor was masked, and the effect of improving the matcha feeling by adjusting the Arg / Asp ratio was not observed.

[0075] Next, for the matcha beverage with an Arg / Asp ratio of 0.3 and the matcha beverage with an Arg / Asp ratio of 1.6, palm kernel oil was added so that the beverage concentration became 3,500 ppm or 9,000 ppm, and further sodium chloride was added so that the sodium concentration of the beverage became the concentrations shown in Tables 7 and 8. In the same manner as in Example 1, a sensory evaluation was conducted on the matcha flavor. The evaluation results are shown in Tables 7 and 8.

[0076]

Table 7

[0077]

Table 8

[0078] As a result, in the matcha beverage with an Arg / Asp ratio of 0.3, regardless of the oil content, no influence of sodium on the matcha flavor was observed. On the other hand, in the matcha beverage with an Arg / Asp ratio of 1.6, regardless of the oil content, the improvement effect of the matcha flavor by adjusting the Arg / Asp ratio was more strongly exhibited by adding sodium. However, when the sodium concentration exceeded 200 ppm, the saltiness became strong, and the palatability as a matcha beverage tended to decrease. In addition, even when trisodium citrate was used instead of sodium chloride, the enhancement of the improvement effect of the matcha flavor by adjusting the Arg / Asp ratio in the oil-containing matcha beverage was confirmed in the same manner as in the case of sodium chloride.

[0079] Furthermore, for the matcha beverage with an Arg / Asp ratio of 0.3 and the matcha beverage with an Arg / Asp ratio of 1.6, matcha beverages were produced using, as oils, skim milk powder, creaming powder (trade name: <Marieum>, manufactured by Ajinomoto AGF Inc.), milk, soy milk, unadjusted soy milk, and almond milk instead of palm kernel oil. The addition amount of skim milk powder etc. was set to an amount such that the oil content of the beverage became 3,500 ppm. For each of the obtained matcha beverages, a sensory evaluation was conducted on the matcha flavor in the same manner as in Example 1.

[0080]

Table 9

[0081]

Table 10

[0082] The evaluation results of the sensory evaluation are shown as 9 and 10. By adding various oils and fats and adjusting the Arg / Asp ratio, the improvement effect of the matcha flavor was more strongly exerted.

[0083] [Example 3] For two types of matcha ole beverages (Beverage P and Beverage Q) containing creaming powder with different Arg / Asp ratios, sensory evaluations were conducted by 60 consumers. Beverage P had 2.9 ppm of arginine, 7.0 ppm of aspartic acid, and an Arg / Asp ratio of 0.41, while Beverage Q had 6.1 ppm of arginine, 6.9 ppm of aspartic acid, and an Arg / Asp ratio of 0.88.

[0084] The sensory evaluation evaluated the preference and intensity regarding the overall taste intensity, matcha taste, bitterness, astringency, the remaining astringency, and the remaining matcha flavor. The preference evaluation was conducted on a 9-point scale (1 point means extremely dislike, 9 points means most like), and the intensity was evaluated on a 5-point scale (-2 points means very weak or non-existent, or very light, -1 point means slightly weak or slightly light, 0 point means normal, 1 point means slightly strong or slightly thick, 2 points means very strong or very thick). The evaluation results are shown in FIG. 5. As a result, Beverage Q was evaluated and preferred as having clearly improved matcha taste, bitterness, and astringency, and an improved overall matcha feeling compared to Beverage P.

Claims

1. The method for producing a matcha beverage is characterized in that the content of at least one of aspartic acid and arginine is adjusted so that the ratio (mass) of the content of arginine to the content of aspartic acid in the matcha beverage containing fats and oils is 0.5 or more.

2. The method for improving the flavor of a matcha beverage comprises adjusting the content of at least one of aspartic acid and arginine so that the ratio (by mass) of the arginine content to the aspartic acid content in the beverage is 0.5 to 2.0 in the case of a matcha beverage not containing fats and oils, and is 0.5 or more in the case of a matcha beverage containing fats and oils.

3. A matcha beverage containing fats and oils, the ratio (by mass) of the arginine content to the aspartic acid content being 0.5 or more.

4. A method for producing an instant matcha beverage composition for preparing a matcha beverage by mixing with a liquid, comprising: As raw materials, matcha powder, one or more selected from the group consisting of milk, creaming powder, and vegetable milk, and one or more selected from the group consisting of aspartic acid and arginine are used, A method for producing an instant matcha beverage composition, comprising: producing an instant matcha beverage composition in which the ratio (by mass) of the arginine content to the aspartic acid content in the matcha beverage obtained by mixing with a liquid is 0.5 or more.

5. An instant matcha beverage composition for mixing with a liquid to prepare a matcha beverage, comprising: Matcha powder and and a fat content derived from one or more selected from the group consisting of milk, creaming powder, and vegetable milk; A composition for an instant matcha beverage, characterized in that the ratio (by mass) of the arginine content to the aspartic acid content in the composition is 0.5 or more.

6. 6. The instant matcha beverage composition of claim 5, wherein the plant milk is a bean or nut milk.

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