Powdered tea body enhancer

Abstract

To provide a powdered green tea body enhancer for enhancing the body of powdered green tea in powdered green tea food and drink selected from the group consisting of powdered green tea candies, powdered green tea baked confectionery, green tea ice cream and powdered green tea chocolate, and to provide powdered green tea candies, powdered green tea baked confectionery, green tea ice cream and powdered green tea chocolate containing the powdered green tea body enhancer and enhanced in the body of powdered green tea.SOLUTION: A matcha richness enhancer for enhancing the richness of matcha in a matcha food or beverage selected from the group consisting of matcha candies, matcha baked confectioneries, green tea ice cream, and matcha chocolate, wherein the matcha richness enhancer comprises leucine. The powdered green tea body enhancer further comprises an aspartate. The powdered green tea body enhancer further contains isoleucine and valine. The powdered green tea candies, powdered green tea baked confectionery, green tea ice cream and powdered green tea chocolate contain the powdered green tea body enhancer.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products. The matcha richness enhancer according to the present application may also be used to prevent deterioration of the richness and / or flavor of matcha in matcha food and beverage products. Furthermore, the present invention relates to a matcha food and beverage product containing the matcha richness enhancer. [Background technology]

[0002] The branched-chain amino acids (BCAAs), leucine, isoleucine, and valine, are essential amino acids for the body. While many other amino acids are metabolized in the liver, BCAAs are broken down directly in the muscles. BCAAs are useful in preventing symptoms of muscle mass loss, such as sarcopenia (a decrease in skeletal muscle mass) and frailty (weakness due to fatigue and decreased vitality), which are problems for middle-aged and elderly people. It has also been reported that consuming BCAAs, particularly those rich in leucine, among the essential amino acids, can enhance muscle protein synthesis in elderly people.

[0003] While BCAA intake is recommended due to its beneficial effects on muscle growth, its extremely bitter taste makes it difficult for many people to ingest. To address this issue, efforts have been made to mask the unpleasant taste of BCAAs and make them easier to consume by adding fruit flavorings such as lemon, sweeteners such as sugar, and acidifiers such as citric acid to BCAAs (https: / / www.myprotein.jp / thezone / others / bcaa-official-flavor-ranking-top-10 / ). BCAAs flavored with Earl Grey tea are also available (https: / / www.myprotein.jp / thezone / recipe / iced-earl-grey-tea-bcaa / ).

[0004] In light of this situation, the present inventors conducted research into the intake of BCAAs and discovered that adding an amino acid composition containing leucine to matcha not only masks the drawbacks of leucine's own taste, but also surprisingly enhances the richness of matcha. Furthermore, the present inventors also discovered that the effect of further enhancing the richness of matcha is enhanced by further adding aspartate to the amino acid composition containing leucine, or by further adding isoleucine, valine, and aspartate to the amino acid composition containing leucine.

[0005] On the other hand, matcha is popular for its unique richness and flavor, as well as for its physical and mental health-promoting effects. Therefore, it is widely used not only as a matcha beverage but also as an ingredient in processed foods, such as confectioneries. Matcha is not only a familiar food ingredient for Japanese people, but is now becoming a beloved food ingredient for people all over the world. However, matcha components are sensitive to moisture, light, temperature, and the like, so that the richness and flavor of matcha in matcha beverages and other food products tend to deteriorate over time. Through further research, the inventors have discovered that the amino acid composition (particularly an amino acid composition containing leucine, isoleucine, valine, and aspartate) can further enhance the taste of matcha by preventing the deterioration of the richness and flavor of matcha in matcha beverages. Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a matcha richness enhancer that enhances the richness of matcha in matcha foods and beverages, so that matcha foods and beverages that are popular for their unique richness and flavor and that also have physical and mental health-promoting effects can be enjoyed on a wider range of occasions from the perspective of taste (particularly the richness of matcha). Another object of the present invention is to provide a matcha richness enhancer that also has the effect of preventing deterioration of the richness and / or flavor of matcha in matcha foods and beverages over time and has a beneficial effect on muscles (e.g., prevention of sarcopenia and / or frailty). Another object of the present invention is to provide a matcha food and beverage that contains the matcha richness enhancer and has an enhanced richness of matcha, so that matcha foods and beverages that are popular for their unique richness and flavor and that also have physical and mental health-promoting effects can be enjoyed on a wider range of occasions from the perspective of taste (particularly the richness of matcha). [Means for solving the problem]

[0007] Based on discoveries made during a series of research processes, the present inventors have completed the following invention, which achieves the above-mentioned object.

[0008] That is, the present invention provides: [Section 1] A matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products; Here, the matcha richness enhancer is characterized by containing leucine. Such a matcha richness enhancer enhances the richness of matcha in matcha food and beverage products. Furthermore, such a matcha richness enhancer can turn matcha food and beverage products that have physical and mental health-promoting effects, as well as positive effects on muscles.

[0009] The present invention also provides: [Section 2] Item 1. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product according to Item 1. The matcha richness enhancer further contains aspartate. Such a matcha richness enhancer enhances the richness of matcha in matcha food and beverage products. Furthermore, such a matcha richness enhancer can produce matcha food and beverage products that have physical and mental health-promoting effects, as well as positive effects on muscles.

[0010] Furthermore, the present invention provides [Section 3] Item 2. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product according to Item 2. The matcha richness enhancer further contains isoleucine and valine. Such a matcha richness enhancer enhances the richness of matcha in matcha food and beverage products. Furthermore, such a matcha richness enhancer can produce matcha food and beverage products that have physical and mental health-promoting effects, as well as positive effects on muscles.

[0011] Furthermore, the present invention provides [Section 4] Item 3. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to Item 3. The matcha richness enhancer is further used to prevent deterioration of the richness and / or flavor of matcha in the matcha food or beverage. Such a matcha richness enhancer enhances the richness of matcha in matcha tea food and beverage products. In addition, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in matcha tea food and beverage products. Furthermore, such a matcha richness enhancer can produce matcha tea food and beverage products that have physical and mental health-promoting effects, and also have beneficial effects on muscles.

[0012] In addition, the present invention provides [Section 5] Item 2. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product according to Item 2. The matcha richness enhancer is characterized in that it contains leucine and aspartate in a blending ratio of parts by mass of the leucine: parts by mass of the aspartate in the range of 76 to 94:6 to 24. Such a matcha richness enhancer enhances the richness of matcha in matcha food and beverage products. Furthermore, such a matcha richness enhancer can produce matcha food and beverage products that have physical and mental health-promoting effects, as well as positive effects on muscles.

[0013] In addition, the present invention provides [Section 6] Item 5. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to Item 4. The matcha richness enhancer is characterized in that it contains leucine, isoleucine, valine, and aspartate in a blending ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate in the range of 76 to 94:6 to 24. Such a matcha richness enhancer enhances the richness of matcha in matcha tea food and beverage products. In addition, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in matcha tea food and beverage products. Furthermore, such a matcha richness enhancer can produce matcha tea food and beverage products that have physical and mental health-promoting effects, and also have beneficial effects on muscles.

[0014] Additionally, the present invention provides [Section 7] Item 6. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to Item 6. The matcha richness enhancer is characterized in that it contains leucine, isoleucine, and valine in a blending ratio of parts by mass of the leucine: parts by mass of the isoleucine: parts by mass of the valine in the range of 40 to 64:6 to 24:6 to 24. Such a matcha richness enhancer enhances the richness of matcha in matcha tea food and beverage products. In addition, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in matcha tea food and beverage products. Furthermore, such a matcha richness enhancer can produce matcha tea food and beverage products that have physical and mental health-promoting effects, and also have beneficial effects on muscles.

[0015] Furthermore, the present invention also provides [Section 8] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of items 1 to 7. Here, the matcha food or beverage product is a powdered matcha product. Such a matcha richness enhancer enhances the richness of matcha in powdered matcha products. Furthermore, such a matcha richness enhancer enhances the richness of matcha in matcha food and beverage products produced / provided using a powdered matcha product containing the matcha richness enhancer. Furthermore, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in powdered matcha products containing the matcha richness enhancer. Furthermore, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in matcha food and beverage products produced / provided using a powdered matcha product containing the matcha richness enhancer. Additionally, such a matcha richness enhancer can enable powdered matcha products that have physical and mental health-promoting effects, as well as powdered matcha products that also have beneficial effects on muscles. In addition, such a matcha richness enhancer can be used to produce / provide matcha food and beverage products that have physical and mental health-promoting effects and also have beneficial effects on muscles, when produced / provided using a powdered matcha product containing the matcha richness enhancer.

[0016] The present invention also provides: [Section 9] Item 8. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to item 8. The matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the powdered matcha product:the parts by mass of the matcha richness enhancer is in the range of 1000:33 to 334. Such a matcha richness enhancer enhances the richness of matcha in powdered matcha products. Furthermore, such a matcha richness enhancer enhances the richness of matcha in matcha food and beverage products produced / provided using a powdered matcha product containing the matcha richness enhancer. Furthermore, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in powdered matcha products containing the matcha richness enhancer. Furthermore, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in matcha food and beverage products produced / provided using a powdered matcha product containing the matcha richness enhancer. Additionally, such a matcha richness enhancer can enable powdered matcha products that have physical and mental health-promoting effects, as well as powdered matcha products that also have beneficial effects on muscles. In addition, such a matcha richness enhancer can be used to produce / provide matcha food and beverage products that have physical and mental health-promoting effects and also have beneficial effects on muscles, when produced / provided using a powdered matcha product containing the matcha richness enhancer.

[0017] Furthermore, the present invention provides [Section 10] A powdered matcha product containing a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of Items 1 to 7. Such a powdered matcha product enhances the richness of the matcha in the powdered matcha product. Furthermore, such a powdered matcha product enhances the richness of the matcha in matcha foods and beverages produced / provided using the powdered matcha product. Furthermore, such a powdered matcha product prevents deterioration over time of the richness and flavor of the matcha in the powdered matcha product. Furthermore, such a powdered matcha product prevents deterioration over time of the richness and flavor of the matcha in matcha foods and beverages produced / provided using the powdered matcha product. In addition, such a powdered matcha product has both physical and mental health-promoting effects, as well as beneficial effects on muscles. Furthermore, such a powdered matcha product can turn a matcha food or beverage produced / provided using the powdered matcha product into a matcha food or beverage that has both physical and mental health-promoting effects, as well as beneficial effects on muscles.

[0018] Furthermore, the present invention provides [Section 11] Item 11. The powdered matcha product according to Item 10. The powdered matcha product contains powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:33 to 334. Such a powdered matcha product enhances the richness of the matcha in the powdered matcha product. Furthermore, such a powdered matcha product enhances the richness of the matcha in matcha foods and beverages produced / provided using the powdered matcha product. Furthermore, such a powdered matcha product prevents deterioration over time of the richness and flavor of the matcha in the powdered matcha product. Furthermore, such a powdered matcha product prevents deterioration over time of the richness and flavor of the matcha in matcha foods and beverages produced / provided using the powdered matcha product. In addition, such a powdered matcha product has both physical and mental health-promoting effects, as well as beneficial effects on muscles. Furthermore, such a powdered matcha product can turn a matcha food or beverage produced / provided using the powdered matcha product into a matcha food or beverage that has both physical and mental health-promoting effects, as well as beneficial effects on muscles.

[0019] In addition, the present invention provides [Section 12] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of items 1 to 7. Here, the matcha food or beverage product is a matcha beverage. Such a matcha richness enhancer enhances the richness of matcha in a matcha beverage. Furthermore, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in a matcha beverage containing the matcha richness enhancer. Furthermore, such a matcha richness enhancer can turn a matcha beverage that has physical and mental health-promoting effects into a matcha beverage that also has a beneficial effect on muscles.

[0020] In addition, the present invention provides [Section 13] Item 13. A matcha richness enhancer for enhancing the richness of matcha in the matcha food or beverage according to Item 12. wherein the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the matcha beverage:the parts by mass of the matcha richness enhancer is in the range of 1000:33 to 334. Such a matcha richness enhancer enhances the richness of matcha in a matcha beverage. Furthermore, such a matcha richness enhancer can prevent deterioration over time of the richness and flavor of matcha in a matcha beverage containing the matcha richness enhancer. Furthermore, such a matcha richness enhancer can turn a matcha beverage that has physical and mental health-promoting effects into a matcha beverage that also has a beneficial effect on muscles.

[0021] Additionally, the present invention provides [Section 14] A matcha beverage containing a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product according to any one of Items 1 to 7. Such a matcha beverage enhances the richness of the matcha. Furthermore, the matcha beverage prevents deterioration of the richness and flavor of the matcha over time. Furthermore, the matcha beverage also has physical and mental health-promoting effects, as well as beneficial effects on muscles.

[0022] Furthermore, the present invention also provides [Section 15] Item 15. The matcha beverage according to Item 14. The matcha beverage contains powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha beverages and foods, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:33 to 334. Such a matcha beverage enhances the richness of the matcha. Furthermore, the matcha beverage prevents deterioration of the richness and flavor of the matcha over time. Furthermore, the matcha beverage also has physical and mental health-promoting effects, as well as beneficial effects on muscles.

[0023] Furthermore, based on discoveries made in the course of a series of research, the inventors have also completed the following invention, which achieves the above-mentioned object.

[0024] That is, the present invention provides: [Item 1] A matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products; wherein the matcha food or beverage is selected from the group consisting of matcha candy, matcha baked goods, matcha ice cream, and matcha chocolate; Here, the matcha richness enhancer is characterized by containing leucine. Such a matcha richness enhancer enhances the richness of matcha in matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have physical and mental health-promoting effects, and can also make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have a beneficial effect on muscles.

[0025] The present invention also provides: [Item 2] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product described in Item 1; The matcha richness enhancer further contains aspartate. Such a matcha richness enhancer enhances the richness of matcha in matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have physical and mental health-promoting effects, and can also make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have a beneficial effect on muscles.

[0026] Furthermore, the present invention provides [Item 3] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in item 2; The matcha richness enhancer further contains isoleucine and valine. Such a matcha richness enhancer enhances the richness of matcha in matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have physical and mental health-promoting effects, and can also make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have a beneficial effect on muscles.

[0027] Furthermore, the present invention provides [Item 4] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in item 2; The matcha richness enhancer is characterized in that it contains leucine and aspartate in a blending ratio of parts by mass of the leucine: parts by mass of the aspartate in the range of 76 to 94:6 to 24. Such a matcha richness enhancer enhances the richness of matcha in matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have physical and mental health-promoting effects, and can also make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have a beneficial effect on muscles.

[0028] In addition, the present invention provides [Item 5] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in Item 3; The matcha richness enhancer is characterized in that it contains leucine, isoleucine, valine, and aspartate in a blending ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate in the range of 76 to 94:6 to 24. Such a matcha richness enhancer enhances the richness of matcha in matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have physical and mental health-promoting effects, and can also make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have a beneficial effect on muscles.

[0029] In addition, the present invention provides [Item 6] Item 5: A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product; The matcha richness enhancer is characterized in that it contains leucine, isoleucine, and valine in a blending ratio of parts by mass of the leucine: parts by mass of the isoleucine: parts by mass of the valine in the range of 40 to 64:6 to 24:6 to 24. Such a matcha richness enhancer enhances the richness of matcha in matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have physical and mental health-promoting effects, and can also make matcha candy, matcha baked goods, matcha ice cream, and / or matcha chocolate that have a beneficial effect on muscles.

[0030] Additionally, the present invention provides [Item 7] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in any one of items 1 to 6. Here, the matcha food or beverage product is matcha candy. Such a matcha richness enhancer enhances the richness of matcha in matcha candy. Furthermore, such a matcha richness enhancer can turn matcha candy that has physical and mental health-promoting effects into matcha candy that also has a beneficial effect on muscles.

[0031] Furthermore, the present invention also provides [Item 8] Item 7: A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product; Here, the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the matcha candy:the parts by mass of the matcha richness enhancer is in the range of 75 to 46:10 to 39. Such a matcha richness enhancer enhances the richness of matcha in matcha candy. Furthermore, such a matcha richness enhancer can turn matcha candy that has physical and mental health-promoting effects into matcha candy that also has a beneficial effect on muscles.

[0032] The present invention also provides: [Item 9] A matcha candy containing a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product described in any one of items 1 to 6. This matcha candy has an enhanced richness of matcha. Furthermore, this matcha candy has the effect of promoting physical and mental health, as well as having a beneficial effect on muscles.

[0033] Furthermore, the present invention provides [Item 10] Matcha candy as described in item 9, The matcha candy is characterized in that it contains powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 75 to 46:10 to 39. This matcha candy has an enhanced richness of matcha. Furthermore, this matcha candy has the effect of promoting physical and mental health, as well as having a beneficial effect on muscles.

[0034] Furthermore, the present invention provides [Item 11] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in any one of items 1 to 6. Here, the matcha food or beverage product is a matcha baked confectionery. Such a matcha richness enhancer enhances the richness of matcha in baked matcha snacks. Furthermore, such a matcha richness enhancer can turn matcha snacks that have physical and mental health-promoting effects, as well as beneficial effects on muscles.

[0035] In addition, the present invention provides [Item 12] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product described in Item 11; The matcha richness enhancer is blended in the baked matcha snacks at a blending ratio of powdered matcha (mass parts) to matcha richness enhancer (mass parts) of 1.25:0.5 to 3. Such a matcha richness enhancer enhances the richness of matcha in baked matcha snacks. Furthermore, such a matcha richness enhancer can turn matcha snacks that have physical and mental health-promoting effects, as well as beneficial effects on muscles.

[0036] In addition, the present invention provides [Item 13] A matcha baked snack containing a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in any one of items 1 to 6. These matcha baked snacks have an enhanced richness of matcha compared to the previous matcha baked snacks. Furthermore, these matcha baked snacks also have the effect of promoting physical and mental health, as well as having a beneficial effect on muscles.

[0037] Additionally, the present invention provides [Item 14] Matcha baked goods as described in item 13, The baked matcha snack contains powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1.25:0.5 to 3. These matcha baked snacks have an enhanced richness of matcha compared to the previous matcha baked snacks. Furthermore, these matcha baked snacks also have the effect of promoting physical and mental health, as well as having a beneficial effect on muscles.

[0038] Furthermore, the present invention also provides [Item 15] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product described in any one of items 1 to 6. wherein the matcha food or beverage is matcha ice cream, Such a matcha richness enhancer enhances the richness of matcha in matcha ice cream. Furthermore, such a matcha richness enhancer can make matcha ice cream that has physical and mental health-promoting effects, as well as a beneficial effect on muscles.

[0039] The present invention also provides: [Item 16] Item 15: A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product. Here, the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the matcha ice cream:the parts by mass of the matcha richness enhancer is in the range of 12:0.5 to 4. Such a matcha richness enhancer enhances the richness of matcha in matcha ice cream. Furthermore, such a matcha richness enhancer can make matcha ice cream that has physical and mental health-promoting effects, as well as a beneficial effect on muscles.

[0040] Furthermore, the present invention provides [Item 17] Matcha ice cream containing a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in any one of items 1 to 6. This matcha ice cream has an enhanced richness of matcha compared to the matcha ice cream described above. Furthermore, this matcha ice cream also has health-promoting effects on both physical and mental health, as well as beneficial effects on muscles.

[0041] Furthermore, the present invention provides [Item 18] Matcha ice cream as described in item 17, The matcha ice cream contains powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 12:0.5 to 4. This matcha ice cream has an enhanced richness of matcha compared to the matcha ice cream described above. Furthermore, this matcha ice cream also has health-promoting effects on both physical and mental health, as well as beneficial effects on muscles.

[0042] In addition, the present invention provides [Item 19] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage described in any one of items 1 to 6. Here, the matcha food or beverage is matcha chocolate. Such a matcha richness enhancer enhances the richness of matcha in matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha chocolate that has physical and mental health-promoting effects, as well as a beneficial effect on muscles.

[0043] In addition, the present invention provides [Item 20] A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product according to Item 19. Here, the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the matcha chocolate:the parts by mass of the matcha richness enhancer is in the range of 16:3.7 to 10. Such a matcha richness enhancer enhances the richness of matcha in matcha chocolate. Furthermore, such a matcha richness enhancer can make matcha chocolate that has physical and mental health-promoting effects, as well as a beneficial effect on muscles.

[0044] Additionally, the present invention provides [Item 21] A matcha chocolate containing a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product described in any one of items 1 to 6. This matcha chocolate has an enhanced richness of matcha. Furthermore, this matcha chocolate has the effect of promoting physical and mental health, as well as a positive effect on muscles.

[0045] Furthermore, the present invention also provides [Item 22] Matcha chocolate as described in item 21, The matcha chocolate contains powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 16:3.7 to 10. This matcha chocolate has an enhanced richness of matcha. Furthermore, this matcha chocolate has the effect of promoting physical and mental health, as well as a positive effect on muscles. [Effects of the Invention]

[0046] According to the present invention, there is provided a matcha richness enhancer that enhances the richness of matcha in matcha tea foods and beverages, so that matcha tea foods and beverages that are popular for their unique richness and flavor and that also have physical and mental health-promoting effects can be enjoyed on a wider range of occasions from the perspective of taste (particularly the richness of matcha). Furthermore, there is also provided a matcha richness enhancer that prevents deterioration of the richness and / or flavor of matcha in matcha tea foods and beverages over time and has beneficial effects on muscles (e.g., prevention of sarcopenia and / or frailty). In addition, according to the present invention, there is also provided a matcha tea food and beverage that contains the matcha richness enhancer and has an enhanced richness of matcha, so that matcha tea foods and beverages that are popular for their unique richness and flavor and that also have physical and mental health-promoting effects can be enjoyed on a wider range of occasions from the perspective of taste (particularly the richness of matcha). [Brief explanation of the drawings]

[0047] [Figure 1] FIG. 1 is a box plot showing the results of comparative evaluation of various amino acid compositions with different amino acid compositions for the "bitterness" and "preference" of matcha in matcha food and beverage products in Example 1. The cross marks indicate the average evaluation scores. [Figure 2] FIG. 1 is a box plot showing the results of comparative evaluation of various amino acid compositions with different amino acid compositions for the "umami" strength and "preference" of matcha in matcha food and beverage products in Example 1. The cross marks indicate the average evaluation scores. [Figure 3] FIG. 1 is a box plot showing the results of comparative evaluation of various amino acid compositions with different amino acid compositions for the "aroma," "strength," and "preference" of matcha in matcha food and beverage products in Example 1. The cross marks indicate the average evaluation scores. [Figure 4] FIG. 1 is a box plot showing the results of comparative evaluation of various amino acid compositions with different amino acid compositions for the "richness" and "preference" of matcha in matcha food and beverage products in Example 1. The cross marks indicate the average evaluation scores. [Figure 5] FIG. 1 is a box plot showing the results of comparative evaluation of various amino acid compositions with different amino acid compositions for the "flavor," "strength," and "preference" of matcha in matcha food and beverage products in Example 1. The cross marks indicate the average evaluation scores. [Figure 6] 1 is a box plot showing the results of comparative evaluation of various amino acid compositions with different amino acid compositions for the "overall evaluation" of matcha in matcha food and beverage products in Example 1. The cross marks indicate the average evaluation scores. [Figure 7] This is a box plot showing the results of a comparative evaluation of the "bitterness" of matcha in matcha food and beverage products in Example 2, with the ratio of BCAA (leucine) to aspartate in the added amino acid composition (amino acid compositions 1, 2, and 3) and the amount added (65 mg, 130 mg, 195 mg, and 270 mg). The cross marks indicate the average evaluation score. [Figure 8]This is a box plot showing the results of a comparative evaluation of the sweetness, intensity, and palatability of matcha in matcha food and beverage products in Example 2, comparing the ratio of BCAA (leucine) to aspartate in the added amino acid composition (amino acid compositions 1, 2, and 3) and the amount added (65 mg, 130 mg, 195 mg, and 270 mg). Crosses indicate the average evaluation score. [Figure 9] This is a box plot showing the results of a comparative evaluation of the "richness," "strength," and "preference" of matcha in matcha food and beverage products in Example 2, with the ratio of BCAA (leucine) to aspartate in the added amino acid composition (amino acid compositions 1, 2, and 3) and the amount added (65 mg, 130 mg, 195 mg, and 270 mg). Crosses indicate the average evaluation score. [Figure 10] This is a box plot showing the results of a comparative evaluation of the "flavor," "strength," and "preference" of matcha in matcha food and beverage products in Example 2, with the ratio of BCAA (leucine) to aspartate in the added amino acid composition (amino acid compositions 1, 2, and 3) and the amount added (65 mg, 130 mg, 195 mg, and 270 mg). Crosses indicate the average evaluation score. [Figure 11] This is a box plot showing the results of a comparative evaluation of the "aroma," "strength," and "preference" of matcha in matcha food and beverage products in Example 2, with the ratio of BCAA (leucine) to aspartate in the added amino acid composition (amino acid compositions 1, 2, and 3) and the amount added (65 mg, 130 mg, 195 mg, and 270 mg). The cross marks indicate the average evaluation score. [Figure 12] This is a box plot showing the evaluation scores of the amino acid composition for the change over time in the intensity of bitterness and sweetness of matcha in the matcha food and beverage products in Example 3, and for the prevention of deterioration over time. The cross marks indicate the average evaluation scores. [Figure 13]This is a box plot showing the evaluation scores for the change over time in the "body" and "flavor" strength of matcha in the matcha food and beverage products in Example 3, and the prevention of deterioration over time by the amino acid composition. The cross marks indicate the average evaluation scores. [Figure 14] This is a box plot showing the evaluation scores for the change over time in the "intensity" of the "aroma" of matcha in the matcha food and drink products in Example 3, and the prevention of deterioration over time by the amino acid composition. The cross marks indicate the average evaluation scores. [Figure 15] This is a box plot showing the change over time in the relative "intensity" of the "bitterness" and "sweetness" of matcha in the matcha food and beverage products in Example 4, for samples to which an amino acid composition was added, compared to samples to which no amino acid composition was added. The cross marks indicate the average evaluation scores. [Figure 16] This is a box plot showing the change over time in the relative "intensity" of the "body" and "flavor" of matcha in the matcha food and beverage products in Example 4, for samples to which an amino acid composition was added, compared to samples to which no amino acid composition was added. The cross marks indicate the average evaluation scores. [Figure 17] This is a box plot showing the change over time in the relative "intensity" of the "aroma" of matcha in the matcha food and beverage products in Example 4, for samples to which an amino acid composition was added, compared to samples to which no amino acid composition was added. The cross marks indicate the average evaluation score. [Figure 18] FIG. 1 is a box plot showing the evaluation scores for the "bitterness," "strength," and "preference" of matcha tea beverages containing an amino acid composition in Example 5. The cross marks indicate the average evaluation scores. [Figure 19] FIG. 1 is a box plot showing the evaluation scores for the matcha aroma, strength, and preference for the matcha beverages containing the amino acid composition in Example 5. The cross marks indicate the average evaluation scores. [Figure 20] FIG. 1 is a box plot showing the evaluation scores for the "richness," "strength," and "preference" of matcha in matcha drinks containing an amino acid composition in Example 5. The cross marks indicate the average evaluation scores. [Figure 21] FIG. 1 is a box plot showing the evaluation scores for the "umami" of matcha, "strength" and "preference" of matcha drinks to which an amino acid composition was added in Example 5. The cross marks indicate the average evaluation scores. [Figure 22] FIG. 1 is a box plot showing the evaluation scores for the matcha flavor, intensity, and palatability of the matcha beverages containing the amino acid composition in Example 5. The cross marks indicate the average evaluation scores. [Figure 23] 1 is a box plot showing the evaluation score results for the "overall evaluation" of matcha in a matcha drink to which an amino acid composition was added in Example 5. The x marks indicate the average evaluation scores. [Figure 24] FIG. 1 is a box plot showing the evaluation scores for the "bitterness," "strength," and "preference" of matcha in sweetener-containing matcha drinks to which an amino acid composition was added in Example 6. The cross marks indicate the average evaluation scores. [Figure 25] FIG. 1 is a box plot showing the evaluation scores for the matcha aroma, strength, and palatability of the sweetener-containing matcha beverages to which an amino acid composition was added in Example 6. The cross marks indicate the average evaluation scores. [Figure 26] FIG. 1 is a box plot showing the evaluation scores for the "richness," "strength," and "preference" of matcha in sweetener-containing matcha beverages to which an amino acid composition was added in Example 6. The cross marks indicate the average evaluation scores. [Figure 27] FIG. 1 is a box plot showing the evaluation scores for the "umami" (umami flavor), "strength" and "preference" of matcha tea drinks containing a sweetener to which an amino acid composition was added in Example 6. The cross marks indicate the average evaluation scores. [Figure 28] FIG. 1 is a box plot showing the evaluation scores for the matcha flavor, intensity, and palatability of sweetener-containing matcha beverages to which an amino acid composition was added in Example 6. The cross marks indicate the average evaluation scores. [Figure 29] 1 is a box plot showing the evaluation score results for the "overall evaluation" of matcha in a sweetener-containing matcha drink to which an amino acid composition was added in Example 6. The cross marks indicate the average evaluation scores. [Figure 30] 1 is a box plot showing the evaluation scores for the intensity of the bitterness and sweetness of matcha in matcha candies containing an amino acid composition in Example 7. The cross marks indicate the average evaluation scores. [Figure 31] 1 is a box plot showing the evaluation scores for the "strength" of the "richness" and "flavor" of matcha in the matcha candy containing the amino acid composition in Example 7. The cross marks indicate the average evaluation scores. [Figure 32] 1 is a box plot showing the evaluation scores for the "intensity" of the "aroma" and the "overall evaluation" of the matcha candy containing the amino acid composition in Example 7. The cross marks indicate the average evaluation scores. [Figure 33] 1 is a box plot showing the evaluation scores for the "bitterness," "strength," and "preference" of matcha in baked matcha snacks containing an amino acid composition in Example 8. The cross marks indicate the average evaluation scores. [Figure 34] 1 is a box plot showing the evaluation scores for the matcha aroma, strength, and palatability of the matcha baked snacks to which an amino acid composition was added in Example 8. The cross marks indicate the average evaluation scores. [Figure 35] 1 is a box plot showing the evaluation scores for the matcha "richness," "strength," and "preference" of the matcha baked snacks to which an amino acid composition was added in Example 8. The cross marks indicate the average evaluation scores. [Figure 36] 1 is a box plot showing the evaluation scores for the "sweetness," "strength," and "preference" of matcha in baked matcha snacks containing an amino acid composition in Example 8. The cross marks indicate the average evaluation scores. [Figure 37] 1 is a box plot showing the evaluation scores for the matcha flavor, intensity, and palatability of the matcha baked snacks to which an amino acid composition was added in Example 8. The cross marks indicate the average evaluation scores. [Figure 38] 1 is a box plot showing the evaluation score results for the "overall evaluation" of matcha in baked matcha snacks to which an amino acid composition was added in Example 8. The cross marks indicate the average evaluation scores. [Figure 39]FIG. 10 is a box plot showing the evaluation scores for the "bitterness," "strength," and "preference" of matcha in matcha ice cream containing an amino acid composition in Example 9. The cross marks indicate the average evaluation scores. [Figure 40] FIG. 10 is a box plot showing the evaluation scores for the matcha "aroma," "strength," and "preference" of the matcha ice cream containing the amino acid composition in Example 9. The cross marks indicate the average evaluation scores. [Figure 41] FIG. 10 is a box plot showing the evaluation scores for the matcha "richness," "strength," and "preference" of the matcha ice cream to which the amino acid composition was added in Example 9. The cross marks indicate the average evaluation scores. [Figure 42] FIG. 10 is a box plot showing the evaluation scores for the "sweetness," "strength," and "preference" of matcha in the matcha ice cream containing the added amino acid composition in Example 9. The cross marks indicate the average evaluation scores. [Figure 43] FIG. 10 is a box plot showing the evaluation scores for the matcha flavor, intensity, and palatability of the matcha ice cream containing the amino acid composition in Example 9. The cross marks indicate the average evaluation scores. [Figure 44] 1 is a box plot showing the evaluation score results for the "overall evaluation" of matcha in the matcha ice cream to which an amino acid composition was added in Example 9. The cross marks indicate the average evaluation scores. [Figure 45] FIG. 11 is a box plot showing the evaluation scores for the "bitterness," "strength," and "preference" of matcha in the matcha chocolate containing the amino acid composition in Example 10. The cross marks indicate the average evaluation scores. [Figure 46] FIG. 11 is a box plot showing the evaluation scores for the matcha aroma, intensity, and palatability of the matcha chocolate containing the amino acid composition in Example 10. The cross marks indicate the average evaluation scores. [Figure 47] FIG. 11 is a box plot showing the evaluation scores for the matcha "richness," "strength," and "preference" of the matcha chocolate to which the amino acid composition was added in Example 10. The cross marks indicate the average evaluation scores. [Figure 48] FIG. 11 is a box plot showing the evaluation scores for the "sweetness," "strength," and "preference" of matcha in the matcha chocolate containing the amino acid composition in Example 10. The cross marks indicate the average evaluation scores. [Figure 49] FIG. 11 is a box plot showing the evaluation scores for the matcha flavor, intensity, and preference for the matcha chocolate containing the amino acid composition in Example 10. The cross marks indicate the average evaluation scores. [Figure 50] 1 is a box plot showing the evaluation score results for the "overall evaluation" of matcha in the matcha chocolate to which an amino acid composition was added in Example 10. The x marks indicate the average evaluation scores. DETAILED DESCRIPTION OF THE INVENTION

[0048] Hereinafter, embodiments of the present invention will be specifically described. These descriptions are intended to exemplify and explain the present invention, and are not intended to limit the present invention in any way.

[0049] The term "food and beverage products" in this application refers to products consumed and / or eaten by humans, products contained in products consumed and / or eaten by humans, and products that can be used as ingredients in products consumed and / or eaten by humans. Examples of "food and beverage products" include, but are not limited to, (1) agricultural products such as rice, vegetables, and fruits; livestock products such as meat, raw milk, and edible avian eggs; and marine products such as fish, shellfish, and seaweed; (2) other manufactured or processed food and beverage products such as noodles, bread, confectioneries, seasonings, and beverages; and (3) additives (as defined in the Food Sanitation Act). The term "food and beverage products" in this application excludes pharmaceuticals, quasi-drugs, regenerative medicine products, and alcoholic beverages as defined in the Liquor Tax Act.

[0050] The term "beverage" in the present application is synonymous with "drink" or "drinking product," and refers to, among the "food and beverage" in the present application, items that are consumed by humans, items contained in items consumed by humans, and items that can be used as ingredients in items consumed by humans. A "beverage" in the present application is typically, but not limited to, a liquid under normal conditions for human consumption (e.g., conditions such as room temperature (20°C) and normal pressure (1013 hPa)). Furthermore, a "beverage" in the present application may typically, but not limited to, be consumed by humans as a liquid at various temperatures (e.g., as a cold liquid [e.g., around 5°C] or as a warm liquid [e.g., around 55°C]). A "beverage" according to the present application may be in a different phase (e.g., but not limited to, a different phase such as a solid when served and a liquid when consumed), at a different temperature (e.g., but not limited to, a different temperature such as -20 degrees Celsius when served and 10 degrees Celsius when consumed) between the time of production / serving and the time of consumption by a person.

[0051] The term "food" in the present application is synonymous with "foodstuff" or "foodstuff" and refers to, among the "food and beverage products" in the present application, those that are consumed by humans, those contained in those that are consumed by humans, and those that can be used as ingredients in those that are consumed by humans. The "food" in the present application is typically, but not limited to, a solid under normal conditions for human consumption (e.g., conditions such as room temperature (20°C) and normal pressure (1013 hPa)). Furthermore, the "food" in the present application may typically, but not limited to, be consumed by humans as a solid at various temperatures (e.g., as a cold solid [e.g., around -20°C] or as a warm solid [e.g., around 55°C]). The "food" of the present application may be in different phases (for example, but not limited to, a liquid when served and a solid when eaten) or at different temperatures (for example, but not limited to, a temperature of minus 20 degrees Celsius when served and a temperature of 10 degrees Celsius when eaten) between the time of production / serving and the time of human consumption.

[0052] For purposes of this application, "beverage" and "food" are not mutually exclusive; the same composition may be a "beverage" and a "food" at different times.

[0053] The term "matcha" in the present application refers to a product intended for use as a "food or beverage" that is made by steaming unpicked tea leaves by shading them from sunlight for 2 to 3 weeks, then drying them without rolling them to make "tencha" (tea leaves), which is then ground into powder using a mortar, ball mill, jet mill, or the like. While this powder is "matcha" in the narrow sense, in a broad sense, the product obtained by suspending or dissolving the powder in water of various temperatures (this series of operations is generally and particularly sometimes referred to as "brewing") and then drinking it may also be called "matcha." In the present application, when distinguishing between the two, the former may be referred to as "powdered matcha" and the latter as "matcha." The "matcha" in the present application is included in the "matcha beverage" described below.

[0054] The term "matcha food and beverage product" in the present application refers to a "food and beverage product" that contains the aforementioned "powdered matcha" or that uses the aforementioned "powdered matcha" as a raw material or as part of its raw materials. The "matcha food and beverage product" in the present application refers to a "food and beverage product" that contains the aforementioned "powdered matcha" or that uses the aforementioned "powdered matcha" as a raw material or as part of its raw materials, regardless of the amount or production process. Furthermore, the "matcha food and beverage product" in the present application may further contain any other ingredient besides the aforementioned "powdered matcha," or may use the aforementioned "powdered matcha" as a raw material or as part of its raw materials. Examples of any other ingredient besides the aforementioned "powdered matcha" include, but are not limited to, sweeteners. Examples of sweeteners include, but are not limited to, saccharides such as lactose, sugar, sucrose, fructose, honey, and oligosaccharides; high-intensity sweeteners (for example, but not limited to, aspartame, acesulfame K, and sucralose); and natural sweeteners (for example, but not limited to, stevia). Furthermore, the "matcha food or beverage" according to the present application may contain water, milk, skim milk powder, soy milk, milk powder, milk components derived from milk and / or soy milk, etc., dextrin, thickeners, flavorings, coloring agents, preservatives, etc.

[0055] The "powdered matcha product" in this application refers to the aforementioned "matcha food and beverage" that is offered in powder or granular form. The "powdered matcha product" in this application may also be offered in a solidified form, such as sugar cubes or tablets, that was originally in powder or granular form. The "powdered matcha product" in this application may be consumed as is, but this is rare. The "powdered matcha product" in this application is typically, but not limited to, added to a "beverage" such as water or milk and dissolved or suspended to produce a "matcha beverage" (described below), or may be sprinkled, dusted, placed, placed, sandwiched, mixed, kneaded, or incorporated into "foods" such as candy, baked goods, chocolate, and ice cream to produce "matcha candy," "matcha baked goods," "matcha chocolate," and "matcha ice cream." That is, the "powdered matcha product" of the present application may be used to produce / provide other "matcha food and beverage products." Conversely, the "powdered matcha product" of the present application may be produced / provided from other "matcha food and beverage products," for example, by spraying a concentrated "matcha beverage" in a mist and instantly evaporating the water to form a fine powder. The "powdered matcha product" of the present application may be provided alone or in combination with other items intended for use in producing / providing other "matcha food and beverage products." The "powdered matcha product" of the present application may be provided in a container (for example, but not limited to, a bag, plastic resin, metal can, bottle cap (powder-in-cap), paper carton, pouch, glass bottle, ceramic, cup, etc.). The "powdered matcha product" of the present application may further contain any other ingredients other than "powdered matcha," or may be a raw material or part of a raw material.Examples of the "powdered matcha product" according to the present application include, but are not limited to, powdered matcha products for matcha green tea, powdered matcha products for mixing with green tea leaves, powders, and granules (for example, but not limited to, tea leaves, powders, and granules of sencha, gyokuro, kabusecha, kukicha, tencha, budcha, etc.) (powdered matcha products for green tea), powdered matcha products for adding to green tea beverages (for example, but not limited to, beverages of sencha, gyokuro, kabusecha, kukicha, tencha, budcha, etc.) (powdered matcha products for green tea beverages), powdered matcha products for producing / providing matcha lattes (powdered matcha products for matcha lattes), Powdered matcha products for producing / providing powdered matcha (powdered matcha products for powdered matcha), powdered matcha products for producing / providing "matcha drinks" (powdered matcha products for matcha drinks), powdered matcha products for producing / providing "matcha candy" (powdered matcha products for matcha candy), powdered matcha products for producing / providing "matcha baked goods" (powdered matcha products for matcha baked goods), powdered matcha products for producing / providing "matcha chocolate" (powdered matcha products for matcha chocolate), powdered matcha products for producing / providing "matcha ice cream" (powdered matcha products for matcha ice cream), etc. The "powdered matcha product" according to the present application is preferably a powdered matcha product for matcha green tea, a powdered matcha product for green tea drinks, a powdered matcha product for matcha latte, a powdered matcha product for powdered matcha, a powdered matcha product for matcha drinks, a powdered matcha product for matcha candy, a powdered matcha product for matcha baked goods, a powdered matcha product for matcha chocolate, or a powdered matcha product for matcha ice cream. The "powdered matcha product" according to the present application is particularly preferably a powdered matcha product for matcha green tea, a powdered matcha product for green tea drinks, a powdered matcha product for matcha latte, a powdered matcha product for powdered matcha, or a powdered matcha product for matcha drinks.

[0056] The "matcha beverage" of the present application refers to the "matcha food and beverage" of the present application, including those intended for human consumption, those contained in those intended for human consumption, and those that can be used as ingredients for those intended for human consumption. The "matcha beverage" of the present application may further contain any other ingredient other than "powdered matcha," or may further contain any other ingredient as an ingredient or part of an ingredient. For example, but not limited to, the "matcha beverage" of the present application may be a sweetener-containing matcha beverage, which is a matcha beverage containing a sweetener as any other ingredient other than "powdered matcha." Examples of the "matcha beverage" according to the present application include, but are not limited to, beverages in which "powdered matcha" or "powdered matcha products" are added to beverages such as water or milk at various temperatures and dissolved or suspended, such as matcha, matcha latte, and beverages such as sencha, gyokuro, kabusecha, kukicha, tencha, and budcha (green tea beverages containing matcha) that contain the "powdered matcha" or have the "powdered matcha" as a raw material or part of its raw materials. The "matcha beverage" according to the present application may be provided in a container (for example, but not limited to, a PET bottle, plastic resin, metal can, paper carton, pouch, glass bottle, ceramic, cup, etc.).

[0057] "Matcha foods" in this application refer to the aforementioned "matcha food and beverage products" that are intended for human consumption, those contained in products intended for human consumption, and those that can be used as ingredients for products intended for human consumption. Examples of "matcha foods" in this application include, but are not limited to, powdered matcha products, "matcha candy," "matcha baked goods," "matcha chocolate," "matcha ice cream," etc.

[0058] The term "candy" as used herein refers to a confectionery made from sweeteners (for example, but not limited to, saccharides such as lactose, sugar, sucrose, glucose, fructose, honey, starch syrup, palatinose, oligosaccharides, etc.; sugar alcohols such as xylitol; high-intensity sweeteners [for example, but not limited to, aspartame, acesulfame K, and sucralose, etc.]; and natural sweeteners [for example, but not limited to, stevia, etc.]) and excipients (for example, but not limited to, starch, dextrin, reduced maltose starch syrup, etc.) as ingredients, which are enjoyed by licking in the mouth with the tongue. The term "candy" as used herein may also use ingredients other than the sweeteners and excipients as ingredients. Examples of ingredients other than the sweeteners and excipients include, but are not limited to, colorants, flavors, lubricants, etc. The types of "candy" according to the present application include relatively hard types (for example, but not limited to, candy, etc.) and relatively soft types (for example, but not limited to, chewable types, caramel, gummy candy, etc.). "Matcha candy" according to the present application refers to "candy" that contains the "powdered matcha" or that has the "powdered matcha" as an ingredient or as part of an ingredient. The "matcha candy" according to the present application does not depend on the amount or production process, as long as it contains the "powdered matcha" or has the "powdered matcha" as an ingredient or as part of an ingredient.

[0059] The term "baked goods" as used herein refers to confectioneries made primarily from ingredients such as wheat flour, sweeteners (for example, but not limited to, sugars such as lactose, sugar, sucrose, glucose, fructose, honey, starch syrup, palatinose, oligosaccharides, etc., sugar alcohols such as xylitol, high-intensity sweeteners (for example, but not limited to, aspartame, acesulfame K, sucralose, etc.), and natural sweeteners (for example, but not limited to, stevia, etc.), oils and fats (for example, but not limited to, butter, margarine, etc.), eggs, etc., and baked in an oven, frying pan, etc. Examples of "baked goods" as used herein include, but are not limited to, financiers, madeleines, cupcakes, tarts, cookies, sablés, wafers, etc. The term "matcha baked goods" as used herein refers to "baked goods" that contain the "powdered matcha" or that use the "powdered matcha" as an ingredient or as part of an ingredient. The "baked matcha confectionery" according to the present application is not limited to the amount or production process as long as it contains the "powdered matcha" or has the "powdered matcha" as an ingredient or as part of an ingredient.

[0060] "Ice cream" in this application refers to a confectionery made with ingredients such as sweeteners, frozen below freezing (below 0 degrees Celsius), and then served for consumption. In Japan, ice creams (a collective term for ice cream, ice milk, and lacto ice cream) and frozen desserts are standardized and classified by the "Ministry Ordinance on Ingredient Standards, etc. of Milk and Dairy Products" and the "Fair Competition Code on the Labeling of Ice Creams and Frozen Desserts." "Ice cream" in this application includes both ice creams and frozen desserts. "Matcha ice cream" in this application refers to "ice cream" that contains the aforementioned "powdered matcha" or that uses the aforementioned "powdered matcha" as an ingredient or as part of an ingredient. "Matcha ice cream" in this application refers to ice cream that contains the aforementioned "powdered matcha" or that uses the aforementioned "powdered matcha" as an ingredient or as part of an ingredient, regardless of the amount or production process.

[0061] The term "chocolate" as used herein refers to confectionery containing 35% or more of a cocoa content, or 21% or more of a cocoa content, and 35% or more of a total milk solids content. The term "cocoa content" refers to cocoa nibs, which are obtained by fermenting and drying cocoa beans after harvesting and removing unnecessary parts such as the skin. These cocoa nibs are ground into a paste called cocoa mass, and cocoa butter, the fat extracted from the cocoa nibs. The term "chocolate" as used herein may contain other ingredients besides the cocoa content, such as, but not limited to, milk solids, sweeteners, flavorings, colorings, etc. The term "chocolate" as used herein may include dark chocolate, milk chocolate, white chocolate, etc., depending on the cocoa components and their amounts. The term "matcha chocolate" as used herein refers to chocolate that contains the aforementioned "powdered matcha" or that uses the aforementioned "powdered matcha" as an ingredient or part of an ingredient. The "matcha chocolate" according to the present application is defined as any chocolate containing the "powdered matcha" or using the "powdered matcha" as an ingredient or as part of an ingredient, regardless of the amount or production process.

[0062] The "bitterness" in this application is one of the basic tastes, along with "sourness," "saltiness," "sweetness," and "umami," and a representative taste substance is quinine. The "bitterness of matcha" in this application refers to the "bitterness" felt when drinking matcha (green tea).

[0063] The "aroma" in this application refers to the scent that is perceived because fragrant substances stimulate and excite the olfactory nerves distributed in the nostrils. The "aroma of matcha" in this application refers to the soothing "aroma" that is unique to matcha and is emitted when the leaves are crushed.

[0064] The term "richness" in this application refers to the rich, deep flavor of tea, soy sauce, brewed foods, seasonings, etc., and refers to a rich, comprehensive taste that lasts in the mouth and combines the "saltiness," "sweetness," and "umami" of the food itself. "Aroma" and texture such as thickness also play a role. The term "matcha richness" in this application refers to the "richness" felt when drinking matcha (green tea).

[0065] The "umami" in the present application is one of the basic tastes, along with "sourness," "saltiness," "sweetness," and "bitterness." For example, glutamic acid, inosinic acid, and guanylic acid are examples of substances that give off the taste of "umami." The "umami" in the present application refers to the "umami" felt when drinking Japanese kelp or bonito stock. The "umami of matcha" in the present application refers to the "umami" felt when drinking matcha (green tea).

[0066] The "sweetness" in the present application is one of the basic tastes, along with "sourness," "saltiness," "bitterness," and "umami." More specifically, the "sweetness" in the present application refers to the taste felt when eating something containing a carbohydrate sweetener such as sugar or fructose. The "sweetness of matcha" in the present application refers to the "sweetness" felt when drinking matcha (green tea).

[0067] The term "flavor" in this application refers to a combination of the aroma (collectively referred to as "flavor") and taste (collectively referred to as "sourness," "saltiness," "sweetness," "bitterness," and "umami") that one experiences when putting a food or beverage in one's mouth. The term "matcha flavor" in this application refers to the flavor one feels when drinking matcha.

[0068] In this application, the "strength" of items such as bitterness, aroma, richness, umami, sweetness, or flavor refers to the level of strength of each item based on the perception of the evaluator / tester when performing a sensory evaluation of food or beverages.

[0069] In this application, the "preference" of items such as bitterness, aroma, richness, umami, sweetness, or flavor refers to the subjective preference / dislike for each item based on the perception of the evaluator / tester when performing a sensory evaluation of food or beverages.

[0070] In the present application, "enhancing" a certain item (e.g., "richness") refers to a transition in the state of the "strength" of said item (e.g., "richness"), and when transitioning from state A to state B, the level of "strength" of a certain item (e.g., "richness") in state B is equal to or greater than the level of "strength" of said item (e.g., "richness") in state A.

[0071] The "enhancing agent" of the present application refers to an agent that has the above-mentioned "enhancing" effect. The "enhancing agent" of the present application may be provided in a standalone form, in the form of a kit, or the like, that is not included in a matcha tea food or beverage, or may be provided in a form that is included in a matcha tea food or beverage. When the "enhancing agent" of the present application is provided in a standalone form or in the form of a kit, it may be provided, for example, but not limited to, as a powder, granules, tablet, liquid, etc., contained in a container or in a bottle cap.

[0072] In the present application, "deterioration" of a certain item (e.g., "richness") refers to a transition in the state of the item (e.g., "richness"), where, in the case of a transition from state A to state B, state A is determined to be more desirable than state B. When a sensory evaluation is conducted, "deterioration" of a certain sensory evaluation item can be evaluated as a transition in the "strength" of the sensory evaluation item to a weaker level, or as a transition in the "strength" of the sensory evaluation item to a stronger level, depending on the sensory evaluation item. Furthermore, when a sensory evaluation is conducted, "deterioration" of a certain sensory evaluation item can be evaluated as a transition in the "preference" of the sensory evaluation item to a less preferred level.

[0073] The "deterioration of the richness of matcha" according to the present application can be evaluated as a weakening of the "strength" of the "richness" when a sensory evaluation of the "richness" according to the present application is conducted.Furthermore, the "deterioration of the richness of matcha" according to the present application can be evaluated as a decrease in the "preference" for the "richness" when a sensory evaluation of the "richness" according to the present application is conducted.

[0074] The "deterioration of matcha aroma" according to the present application can be evaluated as a weakening of the "strength" of the "aroma" when a sensory evaluation of the "aroma" according to the present application is conducted.Furthermore, the "deterioration of matcha aroma" according to the present application can be evaluated as a decrease in the "preference" of the "aroma" when a sensory evaluation of the "aroma" according to the present application is conducted.

[0075] The "deterioration of matcha flavor" according to the present application can be evaluated as a weakening of the "strength" of the "flavor" when a sensory evaluation of the "flavor" according to the present application is conducted. Furthermore, the "deterioration of matcha flavor" according to the present application can be evaluated as a decrease in the "preference" of the "flavor" when a sensory evaluation of the "flavor" according to the present application is conducted.

[0076] The "deterioration of the bitterness of matcha" according to the present application can be evaluated as a weakening of the "strength" of the "bitterness" when a sensory evaluation of the "bitterness" according to the present application is conducted. Furthermore, the "deterioration of the bitterness of matcha" according to the present application can be evaluated as a decrease in the "preference" for the "bitterness" when a sensory evaluation of the "bitterness" according to the present application is conducted.

[0077] The "deterioration of the umami of matcha" according to the present application can be evaluated as a weakening of the "intensity" of the "umami" when a sensory evaluation of the "umami" according to the present application is conducted. Furthermore, the "deterioration of the umami of matcha" according to the present application can be evaluated as a decrease in the "palatability" of the "umami" when a sensory evaluation of the "umami" according to the present application is conducted.

[0078] The "deterioration of the sweetness of matcha" according to the present application can be evaluated as a weakening of the "strength" of the "sweetness" when a sensory evaluation of the "sweetness" according to the present application is conducted. Furthermore, the "deterioration of the sweetness of matcha" according to the present application can be evaluated as a decrease in the "preference" of the "sweetness" when a sensory evaluation of the "sweetness" according to the present application is conducted.

[0079] "Prevention" in the present application refers to preventing a transition in state from occurring. "Preventing deterioration" in the present application refers to preventing "deterioration" from occurring, and refers to maintaining a state without transition, and further includes transitioning to a state that is determined to be more desirable. For example, "preventing deterioration" of "richness" means preventing a transition in state in which the "richness" becomes weaker when a sensory evaluation of the "strength" of "richness" in the present application is performed. Therefore, "preventing deterioration" of "richness" can be evaluated, for example, as maintaining the "strength" of "richness" over time, or even as transitioning to a state in which the "strength" of "richness" becomes stronger over time. Similarly, "preventing deterioration" of "flavor" means preventing a transition in state in which the "strength" of "flavor" becomes weaker when a sensory evaluation of the "strength" of "flavor" in the present application is performed. Therefore, "preventing deterioration" of "flavor" may be evaluated, for example, as maintaining the "strength" of the "flavor" over time, or even as the "strength" of the "flavor" progressing to a stronger level over time.

[0080] The "anti-deterioration agent" according to the present application refers to an agent that has the effect of "preventing deterioration" as described above. The "anti-deterioration agent" according to the present application may be provided in a standalone form, in the form of a kit, or the like, without being included in a matcha tea food or beverage, or may be provided in a form that is included in a matcha tea food or beverage. When the "anti-deterioration agent" according to the present application is provided in a standalone form or in the form of a kit, it may be provided, for example, but not limited to, as a powder, granules, tablet, liquid, etc., contained in a container, contained in a bottle cap, etc.

[0081] In the present application, "adjusting" a certain item (for example, but not limited to, "bitterness," "aroma," "richness," "umami," "flavor," or "sweetness") refers to shifting the "intensity" of the item from a certain level (State A) to another certain level (State B), and / or shifting the "preference" for the item from a certain level (State A) to another certain level (State B). In the above context, a certain level and another certain level may be the same or different. For example, the "intensity" of the "richness" may be "adjusted" so that the "intensity" of the "richness" in State B is equal to or lower than the "intensity" of the "richness" in State A. Alternatively, the "intensity" of the "richness" may be "adjusted" so that the "intensity" of the "richness" in State B is equal to or higher than the "intensity" of the "richness" in State A. In this case, the "adjustment" has the same meaning as the "enhancement" in the present application.

[0082] The term "modulating agent" in relation to a certain item in this application refers to an agent that has the effect of "modulating" as described above. The "modulating agent" in this application may be provided in a standalone form, or in the form of a kit, etc., that is not included in a matcha food or beverage, or may be provided in a form that is included in a matcha food or beverage. When the "modulating agent" in this application is provided in a standalone form or in the form of a kit, it may be provided, for example, but not limited to, as a powder, granules, tablet, liquid, etc., contained in a container, contained in a bottle cap, etc.

[0083] "Leucine," "isoleucine," "valine," and "aspartic acid" according to the present application are amino acids and may be either the L- or D-optical isomers, preferably the L-form. "Leucine," "isoleucine," "valine," and "aspartic acid" according to the present application may also be a mixture of the L- and D-forms in any ratio.

[0084] The term "aspartate" as used herein refers to a substance of aspartic acid in which at least one carboxylic acid group is in a salt structure. Examples of "aspartate" include, but are not limited to, sodium aspartate, potassium aspartate, magnesium aspartate, etc. The "aspartate" as used herein is preferably sodium aspartate.

[0085] In this application, when a numerical range is indicated using the expressions "from A to B" or "A to B," unless otherwise specified, the numerical range includes the boundary value A and the boundary value B, respectively. For example, the expressions "10 to 100" or "10-100" indicate a numerical range of 10 or more and 100 or less.

[0086] The matcha richness enhancer that enhances the richness of matcha in the matcha food and beverage products of the present application is characterized by containing leucine.

[0087] The matcha richness enhancer for enhancing the richness of matcha in matcha food and beverage products according to the present application preferably contains leucine and aspartate, as matcha richness enhancers that further contain aspartate in addition to leucine have a stronger effect of enhancing the richness of matcha in matcha food and beverage products.

[0088] The matcha richness enhancer for enhancing the richness of matcha in matcha food and beverage products according to the present application preferably contains leucine, aspartate, isoleucine, and valine, because a matcha richness enhancer that further contains aspartate, isoleucine, and valine in addition to leucine has a stronger effect of enhancing the richness of matcha in matcha food and beverage products.

[0089] The matcha richness enhancer according to the present application, which enhances the richness of matcha in matcha food and beverage products, is preferably also used to prevent deterioration of the richness and / or flavor of matcha in matcha food and beverage products. This is because the matcha richness enhancer has the effect of preventing deterioration of the richness and / or flavor of matcha in matcha food and beverage products in addition to enhancing the richness of matcha in matcha food and beverage products.

[0090] The matcha richness enhancer according to the present application that enhances the richness of matcha in matcha food and beverage products is preferably characterized by containing leucine and aspartate in a blending ratio of parts by mass of leucine: parts by mass of aspartate ranging from 76 to 94:6 to 24. This is because a matcha richness enhancer containing leucine and aspartate in a blending ratio of parts by mass of leucine: parts by mass of aspartate ranging from 76 to 94:6 to 24 has a strong effect of enhancing the richness of matcha in matcha food and beverage products and makes the richness and / or flavor of matcha in matcha food and beverage products more palatable. For the same reason, the matcha richness enhancer for enhancing the richness of matcha in a matcha food or beverage according to the present application is more preferably characterized by containing leucine and aspartate in a blending ratio of parts by mass of the leucine: parts by mass of the aspartate ranging from 82 to 91:9 to 18. Furthermore, the matcha richness enhancer for enhancing the richness of matcha in a matcha food or beverage according to the present application is even more preferably characterized by containing leucine and aspartate in a blending ratio of parts by mass of the leucine: parts by mass of the aspartate of 88:12.

[0091] The matcha richness enhancer according to the present application that enhances the richness of matcha in matcha food and beverage products is preferably characterized by containing leucine, isoleucine, valine, and aspartate in a blending ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate in the range of 76 to 94:6 to 24. This is because a matcha richness enhancer containing leucine, isoleucine, valine, and aspartate in a blending ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate in the range of 76 to 94:6 to 24 has a strong effect of enhancing the richness of matcha in matcha food and beverage products and makes the richness and / or flavor of matcha in matcha food and beverage products more palatable. Leucine, isoleucine, and valine are called branched-chain amino acids (BCAAs) due to their molecular structure characteristics, and although they each have different effects on taste, they all taste "bitter" and generally have similar effects. Furthermore, such a matcha richness enhancer also has the effect of preventing deterioration of the richness and / or flavor of matcha in matcha food and beverage products. For the same reason, the matcha richness enhancer according to the present application that enhances the richness of matcha in matcha food and beverage products is more preferably characterized by containing leucine, isoleucine, valine, and aspartate in a blending ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate in the range of 82 to 91:9 to 18. Furthermore, the matcha richness enhancer for enhancing the richness of matcha in matcha food and beverage products according to the present application is even more preferably characterized by containing leucine, isoleucine, valine, and aspartate in a blending ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate of 88:12.

[0092] The matcha richness enhancer according to the present application for enhancing the richness of matcha in matcha food and beverage products is preferably characterized by containing leucine, isoleucine, and valine in a blending ratio of 40 to 64:6 to 24:6 to 24, where the parts by mass of leucine:parts by mass of isoleucine:parts by mass of valine. A matcha richness enhancer containing leucine, isoleucine, and valine in a blending ratio of 40 to 64:6 to 24:6 to 24, where the parts by mass of leucine:parts by mass of isoleucine:parts by mass of valine, has a strong effect of enhancing the richness of matcha in matcha food and beverage products and improves the palatability of the richness and / or flavor of matcha in matcha food and beverage products. Furthermore, such a matcha richness enhancer also has the effect of preventing deterioration of the richness and / or flavor of matcha in matcha food and beverage products. For similar reasons, the matcha richness enhancer for enhancing the richness of matcha in matcha food and beverage products according to the present application is more preferably characterized by containing leucine, isoleucine, and valine in a blending ratio of parts by mass of the leucine: parts by mass of the isoleucine: parts by mass of the valine ranging from 48 to 60:11 to 20:11 to 20. The matcha richness enhancer for enhancing the richness of matcha in matcha food and beverage products according to the present application is even more preferably characterized by containing leucine, isoleucine, and valine in a blending ratio of parts by mass of the leucine: parts by mass of the isoleucine: parts by mass of the valine of 56:16:16.

[0093] The matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage is preferably a matcha richness enhancer that enhances the richness of matcha in a powdered matcha product. This is because the matcha richness enhancer according to the present application enhances the richness of matcha in a powdered matcha product and / or enhances the richness of matcha in a matcha food or beverage prepared from a powdered matcha product containing the matcha richness enhancer. Furthermore, the matcha richness enhancer according to the present application prevents deterioration of the richness and / or flavor of matcha in a powdered matcha product and / or prevents deterioration of the richness and / or flavor of matcha in a matcha food or beverage prepared from a powdered matcha product containing the matcha richness enhancer.

[0094] The matcha richness enhancer that enhances the richness of matcha in a powdered matcha product according to the present application is preferably blended in at a ratio of parts by mass of powdered matcha to parts by mass of matcha richness enhancer in the powdered matcha product ranging from 1000:33 to 334. This is because, when blended in at a ratio of parts by mass of powdered matcha to parts by mass of matcha richness enhancer in the powdered matcha product according to the present application, the matcha richness enhancer enhances the richness of matcha in the powdered matcha product and / or enhances the richness of matcha in a matcha food or beverage prepared from a powdered matcha product containing the matcha richness enhancer. Furthermore, when the matcha richness enhancer is blended at a ratio within this range, it prevents deterioration of the richness and / or flavor of matcha in a powdered matcha product, and / or prevents deterioration of the richness and / or flavor of matcha in a matcha food or beverage prepared from a powdered matcha product containing the matcha richness enhancer. For the same reason, the matcha richness enhancer that enhances the richness of matcha in a powdered matcha product according to the present application is more preferably blended at a ratio of 1000:33 to 267 (parts by mass of powdered matcha:parts by mass of matcha richness enhancer) in the powdered matcha product. The matcha richness enhancer that enhances the richness of matcha in a powdered matcha product according to the present application is even more preferably blended at a ratio of 1000:66 to 200 (parts by mass of powdered matcha:parts by mass of matcha richness enhancer) in the powdered matcha product.

[0095] The powdered matcha product according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the powdered matcha product according to the present application. By including the matcha richness enhancer that enhances the richness of matcha in the powdered matcha product according to the present application, the powdered matcha product according to the present application enhances the richness of matcha in the powdered matcha product and / or enhances the richness of matcha in a matcha food or beverage prepared from the powdered matcha product containing the matcha richness enhancer. Furthermore, by including the matcha richness enhancer that enhances the richness of matcha in the powdered matcha product according to the present application, deterioration of the richness and / or flavor of matcha in the powdered matcha product is prevented, and / or deterioration of the richness and / or flavor of matcha in a matcha food or beverage prepared from the powdered matcha product containing the matcha richness enhancer is prevented.

[0096] The powdered matcha product according to the present application is preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:33 to 334. This is because a powdered matcha product containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:33 to 334 enhances the richness of matcha in the powdered matcha product and / or enhances the richness of matcha in a matcha food or beverage prepared from the powdered matcha product containing the matcha richness enhancer. Furthermore, a powdered matcha product containing the above blend ratio prevents deterioration of the matcha's richness and / or flavor in the powdered matcha product, and / or prevents deterioration of the matcha's richness and / or flavor in a matcha food or beverage prepared from the powdered matcha product containing the matcha richness enhancer. For the same reasons, the powdered matcha product according to the present application is more preferably characterized by containing the powdered matcha and the matcha richness enhancer in a blend ratio of parts by mass of the powdered matcha:parts by mass of the matcha richness enhancer ranging from 1000:33 to 267. The powdered matcha product according to the present application is even more preferably characterized by containing the powdered matcha and the matcha richness enhancer in a blend ratio of parts by mass of the powdered matcha:parts by mass of the matcha richness enhancer ranging from 1000:66 to 200.

[0097] The matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage is preferably a matcha richness enhancer that enhances the richness of matcha in a matcha beverage. This is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage enhances the richness of matcha in a matcha beverage. Furthermore, this is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage prevents deterioration of the richness and / or flavor of matcha in a matcha beverage.

[0098] The matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha beverage is preferably blended in at a ratio of 1000:33 to 334 (parts by mass of powdered matcha:parts by mass of matcha richness enhancer) in the matcha beverage. This is because, when the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha beverage is blended in at a ratio of 1000:33 to 334 (parts by mass of powdered matcha:parts by mass of matcha richness enhancer) in the matcha beverage, the strength of the richness of matcha in the matcha beverage is further enhanced. Furthermore, when blended in at a ratio within this range, the matcha richness enhancer prevents deterioration of the richness and / or flavor of matcha in the powdered beverage. For similar reasons, the matcha richness enhancer that enhances the richness of matcha in a matcha beverage according to the present application is more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha beverage to parts by mass of the matcha richness enhancer in the range of 1000:33 to 267. The matcha richness enhancer that enhances the richness of matcha in a matcha beverage according to the present application is even more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha beverage to parts by mass of the matcha richness enhancer in the range of 1000:66 to 200.

[0099] The matcha beverage according to the present application includes a matcha richness enhancer that enhances the richness of matcha in the matcha beverage according to the present application. This is because the matcha beverage according to the present application includes a matcha richness enhancer that enhances the richness of matcha in the matcha beverage according to the present application, thereby enhancing the richness of matcha in the matcha beverage. Furthermore, this is because the matcha beverage according to the present application includes a matcha richness enhancer that enhances the richness of matcha in the matcha beverage according to the present application, thereby preventing deterioration of the richness and / or flavor of matcha in the matcha beverage.

[0100] The matcha beverage according to the present application is preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:33 to 334. This is because a matcha beverage containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:33 to 334 enhances the richness of the matcha in the matcha beverage. Furthermore, a matcha beverage containing the powdered matcha and the matcha richness enhancer in such a blending ratio prevents deterioration of the richness and / or flavor of the matcha in the matcha beverage. For similar reasons, the matcha beverage according to the present application is more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:33 to 267. The matcha beverage according to the present application is even more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1000:66 to 200.

[0101] The matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage is preferably a matcha richness enhancer that enhances the richness of matcha in a matcha candy. This is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage enhances the richness of matcha in a matcha candy. Furthermore, this is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage prevents deterioration of the richness and / or flavor of matcha in the matcha candy.

[0102] The matcha richness enhancer that enhances the richness of matcha in the matcha candy of the present application is preferably blended in at a ratio of parts by mass of powdered matcha in the matcha candy: parts by mass of the matcha richness enhancer in the range of 75 to 46:10 to 39. This is because when the matcha richness enhancer that enhances the richness of matcha in the matcha candy of the present application is blended in at a ratio of parts by mass of powdered matcha in the matcha candy: parts by mass of the matcha richness enhancer in the matcha candy of the present application, the strength of the richness of matcha in the matcha candy becomes stronger. Furthermore, when blended in at a ratio within this range, the matcha richness enhancer prevents deterioration of the richness and / or flavor of matcha in the matcha candy. For the same reason, the matcha richness enhancer that enhances the richness of matcha in the matcha candy of the present application is more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha candy: parts by mass of the matcha richness enhancer in the range of 75 to 50: 10 to 35. The matcha richness enhancer that enhances the richness of matcha in the matcha candy of the present application is even more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha candy: parts by mass of the matcha richness enhancer in the range of 65 to 50: 20 to 35.

[0103] The matcha candy according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha candy according to the present application. This is because the matcha candy according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha candy according to the present application, thereby enhancing the richness of matcha in the matcha candy. Furthermore, this is because the matcha candy according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha candy according to the present application, thereby preventing deterioration of the richness and / or flavor of matcha in the matcha candy.

[0104] The matcha candy according to the present application is preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha: parts by mass of the matcha richness enhancer in the range of 75 to 46:10 to 39. This is because matcha candy containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha: parts by mass of the matcha richness enhancer in the range of 75 to 46:10 to 39 enhances the richness of the matcha in the matcha candy. Furthermore, matcha candy containing the powdered matcha in such a blending ratio prevents deterioration of the richness and / or flavor of the matcha in the matcha candy. For the same reason, the matcha candy according to the present application is more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha: parts by mass of the matcha richness enhancer in the range of 75 to 50: 10 to 35. The matcha candy according to the present application is even more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha: parts by mass of the matcha richness enhancer in the range of 65 to 50: 20 to 35.

[0105] The matcha richness enhancer according to the present application that enhances the richness of matcha in matcha food and beverage products is preferably a matcha richness enhancer that enhances the richness of matcha in baked matcha snacks. This is because the matcha richness enhancer according to the present application that enhances the richness of matcha in matcha food and beverage products enhances the richness of matcha in baked matcha snacks. Furthermore, this is because the matcha richness enhancer according to the present application that enhances the richness of matcha in matcha food and beverage products prevents deterioration of the richness and / or flavor of matcha in baked matcha snacks.

[0106] The matcha richness enhancer that enhances the richness of matcha in baked matcha snacks according to the present application is preferably blended in at a ratio of parts by mass of powdered matcha to parts by mass of the matcha richness enhancer in the baked matcha snacks of 1.25:0.5 to 3. This is because the matcha richness enhancer that enhances the richness of matcha in baked matcha snacks according to the present application, when blended in at a ratio of parts by mass of powdered matcha to parts by mass of the matcha richness enhancer in the baked matcha snacks of 1.25:0.5 to 3, further enhances the richness and / or flavor of matcha in the baked matcha snacks. For the same reasons, the matcha richness enhancer that enhances the richness of matcha in baked matcha snacks according to the present application is more preferably blended in at a ratio of parts by mass of powdered matcha in the baked matcha snack: parts by mass of the matcha richness enhancer in the baked matcha snack of 1.25:0.5 to 2.5.The matcha richness enhancer that enhances the richness of matcha in baked matcha snacks according to the present application is even more preferably blended in at a ratio of parts by mass of powdered matcha in the baked matcha snack: parts by mass of the matcha richness enhancer in the baked matcha snack of 1.25:0.5 to 2.

[0107] The matcha baked snacks according to the present application contain a matcha richness enhancer that enhances the richness of matcha in the matcha baked snacks according to the present application. This is because the matcha baked snacks according to the present application contain a matcha richness enhancer that enhances the richness of matcha in the matcha baked snacks according to the present application, thereby enhancing the richness of matcha in the baked snacks. Furthermore, this is because the matcha baked snacks according to the present application contain a matcha richness enhancer that enhances the richness of matcha in the matcha baked snacks according to the present application, thereby preventing deterioration of the richness and / or flavor of matcha in the baked snacks.

[0108] The matcha baked snacks according to the present application are preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1.25:0.5 to 3. This is because a matcha baked snack containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1.25:0.5 to 3 enhances the richness of the matcha in the matcha baked snacks. Furthermore, a matcha baked snack containing the powdered matcha and the matcha richness enhancer in the baked snacks in such a blending ratio prevents deterioration of the richness and / or flavor of the matcha in the baked snacks. For the same reasons, the baked matcha snacks according to the present application are more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha: parts by mass of the matcha richness enhancer in the range of 1.25:0.5 to 2.5.The baked matcha snacks according to the present application are even more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha: parts by mass of the matcha richness enhancer in the range of 1.25:0.5 to 2.

[0109] The matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage is preferably a matcha richness enhancer that enhances the richness of matcha in matcha ice cream. This is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage enhances the richness of matcha in matcha ice cream. Furthermore, this is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage prevents deterioration of the richness and / or flavor of matcha in matcha ice cream.

[0110] The matcha richness enhancer that enhances the richness of matcha in the matcha ice cream according to the present application is preferably blended in at a ratio of parts by mass of powdered matcha in the matcha ice cream: parts by mass of the matcha richness enhancer in the range of 12:0.5 to 4. This is because the matcha richness enhancer that enhances the richness of matcha in the matcha ice cream according to the present application, when blended in at a ratio of parts by mass of powdered matcha in the matcha ice cream: parts by mass of the matcha richness enhancer in the matcha ice cream in the range of 12:0.5 to 4, further enhances the strength of the matcha richness in the matcha ice cream. Furthermore, when blended in at a ratio within this range, the matcha richness enhancer prevents deterioration of the richness and / or flavor of matcha in the matcha ice cream. For the same reason, the matcha richness enhancer that enhances the richness of matcha in the matcha ice cream according to the present application is more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha ice cream: parts by mass of the matcha richness enhancer in the range of 12:0.5 to 3. The matcha richness enhancer that enhances the richness of matcha in the matcha ice cream according to the present application is even more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha ice cream: parts by mass of the matcha richness enhancer in the range of 12:0.5 to 2.5.

[0111] The matcha ice cream according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha ice cream according to the present application. This is because the matcha ice cream according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha ice cream according to the present application, thereby enhancing the richness of matcha in the matcha ice cream. Furthermore, this is because the matcha ice cream according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha ice cream according to the present application, thereby preventing deterioration of the richness and / or flavor of matcha in the matcha ice cream.

[0112] The matcha ice cream according to the present application is preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the matcha powder to parts by mass of the matcha richness enhancer in the range of 12:0.5 to 4. This is because matcha ice cream containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the matcha powder to parts by mass of the matcha richness enhancer in the range of 12:0.5 to 4 enhances the richness of the matcha in the matcha ice cream. Furthermore, matcha ice cream containing the matcha powder in such a blending ratio prevents deterioration of the richness and / or flavor of the matcha in the matcha ice cream. For the same reasons, the matcha ice cream according to the present application is more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the matcha powder to parts by mass of the matcha richness enhancer in the range of 12:0.5 to 3. The matcha ice cream according to the present application is even more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 12:0.5 to 2.5.

[0113] The matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage is preferably a matcha richness enhancer that enhances the richness of matcha in a matcha chocolate. This is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage enhances the richness of matcha in the matcha chocolate. Furthermore, this is because the matcha richness enhancer according to the present application that enhances the richness of matcha in a matcha food or beverage prevents deterioration of the richness and / or flavor of matcha in the matcha chocolate.

[0114] The matcha richness enhancer that enhances the richness of matcha in the matcha chocolate according to the present application is preferably blended in at a ratio of parts by mass of powdered matcha in the matcha chocolate: parts by mass of the matcha richness enhancer in the range of 16:3.7 to 10. This is because the matcha richness enhancer that enhances the richness of matcha in the matcha chocolate according to the present application, when blended in at a ratio of parts by mass of powdered matcha in the matcha chocolate: parts by mass of the matcha richness enhancer in the matcha chocolate in the range of 16:3.7 to 10, further enhances the intensity of the richness of matcha in the matcha chocolate. Furthermore, when blended in at a ratio within this range, the matcha richness enhancer prevents deterioration of the richness and / or flavor of matcha in the matcha chocolate. For the same reasons, the matcha richness enhancer that enhances the richness of matcha in the matcha chocolate according to the present application is more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha chocolate: parts by mass of the matcha richness enhancer in the range of 16:3.7 to 8.8.The matcha richness enhancer that enhances the richness of matcha in the matcha chocolate according to the present application is even more preferably blended in at a ratio of parts by mass of powdered matcha in the matcha chocolate: parts by mass of the matcha richness enhancer in the range of 16:3.7 to 7.5.

[0115] The matcha chocolate according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha chocolate according to the present application. This is because the matcha chocolate according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha chocolate according to the present application, thereby enhancing the richness of matcha in the matcha chocolate. Furthermore, this is because the matcha chocolate according to the present application contains a matcha richness enhancer that enhances the richness of matcha in the matcha chocolate according to the present application, thereby preventing deterioration of the richness and / or flavor of matcha in the matcha chocolate.

[0116] The matcha chocolate according to the present application is preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the matcha powder to parts by mass of the matcha richness enhancer in the range of 16:3.7 to 10. This is because a matcha chocolate containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the matcha powder to parts by mass of the matcha richness enhancer in the range of 16:3.7 to 10 enhances the richness of the matcha in the matcha chocolate. Furthermore, a matcha chocolate containing the matcha powder in such a blending ratio prevents deterioration of the matcha richness and / or flavor in the matcha chocolate. For the same reasons, the matcha chocolate according to the present application is more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the matcha powder to parts by mass of the matcha richness enhancer in the range of 16:3.7 to 8.8. The matcha chocolate according to the present application is even more preferably characterized by containing powdered matcha and the matcha richness enhancer in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 16:3.7 to 7.5.

[0117] Furthermore, the anti-deterioration agent for preventing deterioration of the body, aroma, and / or flavor of matcha in a matcha food or beverage according to the present application contains leucine. The anti-deterioration agent for preventing deterioration of the body, aroma, and / or flavor of matcha in a matcha food or beverage according to the present application preferably contains leucine and aspartate. This is because an anti-deterioration agent that further contains aspartate in addition to leucine has a stronger effect of preventing deterioration of the body, aroma, and / or flavor of matcha in a matcha food or beverage. The anti-deterioration agent for preventing deterioration of the body, aroma, and / or flavor of matcha in a matcha food or beverage according to the present application more preferably contains leucine, isoleucine, valine, and aspartate. This is because an anti-deterioration agent that further contains isoleucine, valine, and aspartate in addition to leucine has a stronger effect of preventing deterioration of the body, aroma, and / or flavor of matcha in a matcha food or beverage.

[0118] Leucine, isoleucine, and valine are amino acids that have a bitter taste, and valine also has a sweet taste. Aspartate is an amino acid that has a weak umami taste. Therefore, it is thought that a matcha richness enhancer or anti-deterioration agent containing leucine also has the effect of directly adjusting the bitterness. It is also thought that a matcha richness enhancer or anti-deterioration agent containing leucine and aspartate also has the effect of directly adjusting the bitterness and umami. It is also thought that a matcha richness enhancer or anti-deterioration agent containing leucine, isoleucine, valine, and aspartate also has the effect of directly adjusting the bitterness, sweetness, and umami.

[0119] Furthermore, leucine, isoleucine, and valine are categorized as branched-chain amino acids (BCAAs) due to their molecular structure. BCAAs promote protein synthesis in skeletal muscle, with leucine being particularly potent. Therefore, matcha flavor enhancers or anti-degradation agents containing leucine and aspartate, as well as matcha flavor enhancers or anti-degradation agents containing leucine, isoleucine, valine, and aspartate, also inhibit and enhance muscle protein breakdown. [Example]

[0120] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples in any way.

[0121] Example 1: Comparison of various amino acid compositions for the bitterness, umami, aroma, body, and flavor of matcha in matcha food and beverage products

[0122] This test was conducted to investigate the effects of various amino acid compositions on the bitterness, umami, aroma, body, and flavor of matcha in matcha food and beverage products.

[0123] <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) Water: Natural spring water from Oku-Daisen (Suntory Holdings Limited) Amino Acid Composition Four amino acid compositions containing L-valine (V), L-leucine (L), L-isoleucine (I), and sodium L-aspartate (D) in the parts by mass compositions shown in the table below (control, L 500mg, L 440mg + D 60mg, L 280mg + I 80mg + V 80mg + D 60mg) [Table 1] The numbers in the table are in parts by mass.

[0124] <Production method> 1. 0.5 g of the amino acid composition (0 g for the control) was added to a tea bowl, and 80 ml of hot water at 80°C was poured over it, followed by stirring with a tea whisk until it was completely dissolved. 2.0 g of powdered matcha was added to 2.1, mixed well, and then stirred with a bamboo whisk for 1 minute. 3. After stirring, the hiragana character "no" was drawn and the mixture was transferred to a container. [Table 2]

[0125] <Test Method> The four matcha beverage samples (Con, L, LD, LIVD), including the control, were each poured into a paper cup, and the sample names were randomly assigned Roman letters A to D to prevent the testers from knowing the added amino acid composition. The testers tasted these matcha beverage samples and scored them for five categories: "bitterness," "umami," "aroma," "body," and "flavor," based on their "strength" and "likability," as well as an "overall evaluation" that took into account taste, texture, appearance, etc.

[0126] <Score evaluation> The "strength" of each evaluation item (bitterness," "umami," "aroma," "body," and "flavor") for the four types of matcha beverage samples prepared, including the control, was ranked from 1 to 4, with the strongest sample being assigned 4 points, the second strongest 3 points, the third strongest 2 points, and the fourth strongest 1 point. The averages of the evaluation scores from testers A, B, C, and D were calculated and compared.

[0127] For the "preference" of "bitterness," "umami," "aroma," "body," and "flavor," as well as the "overall evaluation" which takes into account taste as well as texture and appearance, the four types of matcha beverage samples prepared, including the control, were ranked from 1 to 4 in terms of preference for each evaluation item, with the first-most preferred sample being assigned 4 points, the second-most preferred sample 3 points, the third-most preferred sample 2 points, and the fourth-most preferred sample 1 point. The averages of the evaluation scores of testers A, B, C, and D were calculated and compared.

[0128] <Result> The evaluation scores and their averages for this example are shown in Tables 3 to 13 and Figures 1 to 6 below. [Table 3] [Table 4] [Table 5] [Table 6] [Table 7] [Table 8] [Table 9] [Table 10] [Table 11] [Table 12] [Table 13]

[0129] The amino acid compositions L 500mg, L 440mg + D 60mg, and L 280mg + I 80mg + V 80mg + D 60mg adjusted the intensity and palatability of the bitterness, umami, aroma, richness, and flavor of matcha in matcha food and beverage products. In particular, the amino acid composition L 500mg enhanced the intensity of the richness of matcha in matcha food and beverage products, and the amino acid compositions L 280mg + I 80mg + V 80mg + D 60mg and L 440mg + D 60mg further enhanced it.

[0130] Example 2: Comparative evaluation of the ratio of BCAA (leucine) to aspartate and the amount added of amino acid compositions added to matcha foods and beverages

[0131] This test was conducted to examine the effects of amino acid compositions added to matcha tea food and beverages on the bitterness, sweetness, body, flavor, and aroma of matcha tea by varying the ratio of BCAA (leucine) to aspartate and the amount of the amino acid composition added. <Material> The materials used and their sources are as follows: Powdered Matcha (Ito En) Amino acid composition (L-leucine, sodium L-aspartate) [Table 14]

[0132] <How to prepare test samples> To 190 ml of water in a PET bottle, 1 g of powdered matcha was added, and then a predetermined amount (65 mg, 130 mg, 195 mg, or 270 mg) of either Amino Acid Composition 1, Amino Acid Composition 2, or Amino Acid Composition 3 was added. The bottle was then capped and shaken to completely dissolve the mixture, creating a test sample. A test sample containing only powdered matcha, without any of the amino acid compositions, served as a control.

[0133] <Score evaluation> The various test samples prepared above were tasted by three testers, A, B, and C, who regularly drink matcha drinks, and evaluated the "strength" and "preference" of five aspects of matcha: "bitterness," "sweetness," "richness," "flavor," and "aroma." This evaluation was conducted by comparing the "strength" of the test samples with the control. Very strong: 5 points Strong: 4 points If equal: 3 points Weak: 2 points Very weak: 1 point The evaluation was conducted on a 9-point scale in 0.5 increments within the range of 1 point to 5 points (for example, 4.5 points represents the middle point between "very strong" and "strong"). Similarly, for "preference," compared to the control, Very much like it: 5 points If you like it: 4 points If equal: 3 points If you don't like it: 2 points Very unfavorable: 1 point The evaluation was conducted using a nine-point scale ranging from 1 to 5 in 0.5 increments (for example, 4.5 points represents "preference," midway between "extremely like" and "like").

[0134] <Result> The evaluation scores and their averages for this example are shown in Tables 15 to 24 below and in Figures 7 to 11. [Table 15] [Table 16] [Table 17] [Table 18] [Table 19] [Table 20] [Table 21] [Table 22] [Table 23] [Table 24]

[0135] The strength and palatability of the bitterness, sweetness, richness, flavor, and aroma of matcha in matcha food and beverage products were adjusted depending on the amount of amino acid compositions 1, 2, and 3 added. In particular, the strength of richness and flavor tended to increase with increasing amounts of amino acid compositions 1, 2, and 3, from 65 mg to 130 mg, 195 mg, and 270 mg, respectively. The effect of enhancing richness was strongest with amino acid composition 1, followed by amino acid composition 2 and amino acid composition 3. Furthermore, overall, including palatability, amino acid composition 1 was the most superior, followed by amino acid composition 2 and amino acid composition 3 (amino acid composition 1 > amino acid composition 2 > amino acid composition 3).

[0136] Example 3: Evaluation of changes over time in the "intensity" of "bitterness," "sweetness," "richness," "flavor," and "aroma" of matcha in matcha food and beverage products, and the prevention of deterioration over time by an amino acid composition

[0137] The changes over time in the "intensity" of "bitterness," "sweetness," "richness," "flavor," and "aroma" of matcha in matcha food and beverage products, and the effect of an amino acid composition on preventing deterioration over time were evaluated. <Material> The materials used and their sources are as follows: Powdered Matcha (Ito En) Amino acid composition (56 parts by mass of L-leucine, 16 parts by mass of L-isoleucine, 16 parts by mass of L-valine, 12 parts by mass of sodium L-aspartate)

[0138] <How to prepare test samples> To 190 ml of water in a PET bottle, 1 g of powdered matcha was added, either without adding any amino acid composition (Sample A(-)0) or with 300 mg of the amino acid composition (Sample A(+)0). The bottle was then capped and shaken to completely dissolve the mixture, creating test samples. The time when Sample A(-)0 was prepared was designated time 0, and 45 and 90 minutes later, control test samples without the amino acid composition were similarly prepared (Sample A(-)45 and Sample A(-)90, respectively). Similarly, the time when Sample A(+)0 was prepared was designated time 0, and 45 and 90 minutes later, control test samples with 300 mg of the amino acid composition were similarly prepared (Sample A(+)45 and Sample A(+)90, respectively).

[0139] <Score evaluation> The test samples prepared above were tasted by three testers, A, B, and C, who regularly drink matcha drinks, and the strength of each of the five characteristics of matcha, namely, bitterness, sweetness, body, flavor, and aroma, was evaluated. These evaluations were compared with the controls at each time point (45 minutes and 90 minutes after preparation of sample A(-)0, or 45 minutes and 90 minutes after preparation of sample A(+)0). Very strong: 5 points Strong: 4 points If equal: 3 points Weak: 2 points Very weak: 1 point The test was scored on a 9-point scale in 0.5 increments within the range of 1 to 5 (for example, 4.5 represents a score midway between "very strong" and "strong"). At time 0 minutes, each of specimens A(-)0 and A(+)0 served as their respective controls, and was automatically assigned a score of 3. The evaluation schedule for specimens A(-)0, A(-)45, and A(-)90 is shown in Table 25 below, and the evaluation schedule for specimens A(+)0, A(+)45, and A(+)90 is shown in Table 26 below. [Table 25] [Table 26]

[0140] <Result> The evaluation scores and their averages for this example are shown in Tables 27 to 30 below and in Figures 12 to 14. [Table 27] [Table 28] [Table 29] [Table 30]

[0141] A comparative evaluation of Samples A(-)0, A(-)45, and A(-)90 showed that in the samples without added amino acid composition, the "strength" of the "body" and "flavor" of matcha deteriorated as time passed, 45 and 90 minutes after preparation. On the other hand, a comparative evaluation of Samples A(+)0, A(+)45, and A(+)90 showed that in the samples with added amino acid composition, the deterioration of the "strength" of the "body" and "flavor" of matcha was inhibited, even after 45 and 90 minutes after preparation.

[0142] Example 4: Changes over time in the relative "intensity" of "bitterness," "sweetness," "richness," "flavor," and "aroma" of matcha in matcha food and beverage products in samples with added amino acid composition compared to samples without added amino acid composition

[0143] The changes over time in the relative "intensity" of "bitterness," "sweetness," "richness," "flavor," and "aroma" of matcha in matcha food and beverage products were evaluated for samples to which an amino acid composition had been added, compared to samples to which no amino acid composition had been added. <Material> The materials used and their sources are as follows: Powdered Matcha (Ito En) Amino acid composition (56 parts by mass of L-leucine, 16 parts by mass of L-isoleucine, 16 parts by mass of L-valine, 12 parts by mass of sodium L-aspartate)

[0144] <How to prepare test samples> To 190 ml of water in a plastic bottle, 1 g of powdered matcha was added, followed by 300 mg of an amino acid composition. The bottle was then capped and shaken to completely dissolve the mixture, creating a test sample (sample A). A test sample containing only powdered matcha, without the amino acid composition, was used as a control (sample C).

[0145] <Score evaluation> The various test samples prepared above were tasted by three testers, A, B, and C, who regularly drink matcha drinks, and evaluated the "strength" of the five aspects of matcha: "bitterness," "sweetness," "richness," "flavor," and "aroma." These evaluations were compared with the control. Very strong: 5 points Strong: 4 points If equal: 3 points Weak: 2 points Very weak: 1 point The evaluation was conducted using a score scale of 9 levels in 0.5 increments within the range of 1 to 5 (for example, 4.5 is a score representing a "strength" midway between "very strong" and "strong"). In order to observe the change in "strength" of each item over time after preparation, the time when Samples C and A were prepared was set as time 0 minute, and the above evaluation was conducted at three time points: time 0 minute, 45 minutes after preparation, and 90 minutes after preparation. [Table 31]

[0146] <Result> The evaluation scores and their averages for this example are shown in Tables 32 to 34 below and in Figures 15 to 17. [Table 32] [Table 33] [Table 34]

[0147] Example 5: Examination of the amount of amino acid composition added to a matcha drink

[0148] Matcha beverages (matcha beverages without sweeteners) were prepared to which various amounts of an amino acid composition had been added, and the strength and preference of the bitterness, aroma, body, umami, and flavor of the matcha in the matcha beverages were evaluated. <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) Water: Natural spring water from Oku-Daisen (Suntory Holdings Limited) Amino acid composition (L-valine, L-leucine, L-isoleucine, sodium L-aspartate, composition shown in Table 35 below) [Table 35]

[0149] <Production method> 1. A predetermined amount (0.1 g by mass, 0.2 g by mass, 0.3 g by mass, 0.4 g by mass, 0.5 g by mass) of the amino acid composition was added to a tea bowl, and hot water at 80°C was poured over it, followed by stirring with a tea whisk until it was completely dissolved. 2.1 Add 1.5 g of powdered matcha to the mixture, mix well, and then stir with a bamboo whisk for 1 minute. 3. After stirring, the hiragana character "no" was drawn and the mixture was transferred to a container. [Table 36]

[0150] <Test Method> The six matcha beverage samples, including the control, were poured into paper cups, and the names of the samples were randomly assigned Roman letters A to F to conceal the amount of each amino acid composition added to the testers. The testers tasted these matcha beverage samples and scored them for five characteristics of the matcha in the matcha beverages: "bitterness," "aroma," "richness," "umami," and "flavor." These characteristics were evaluated based on their "strength" and "preference," as well as an "overall evaluation" that took into account the taste, texture, appearance, etc.

[0151] <Score evaluation> The "strength" of "bitterness," "aroma," "richness," "umami," and "flavor" were evaluated using a five-point scale of 1, 2, 3, 4, and 5, with higher scores indicating stronger evaluations. The averages of the evaluation scores given by testers A, B, and C were calculated and compared.

[0152] The "preference" of "bitterness," "aroma," "richness," "umami," and "flavor" was evaluated using a five-point scale of 1, 2, 3, 4, and 5, with higher scores indicating a more preferred "preference." The averages of the evaluation scores of testers A, B, and C were calculated and compared.

[0153] For the "overall evaluation" which took into account taste as well as texture and appearance, the six types of matcha drink samples, including the control, were ranked from 1 to 6 in terms of overall preference, with the first most preferred sample being assigned 5 points, the second most preferred sample 4 points, the third most preferred sample 3 points, the fourth most preferred sample 2 points, the fifth most preferred sample 1 point, and the sixth most preferred sample 0 points. The averages of the evaluation scores of testers A, B, and C were calculated and compared.

[0154] <Result> The evaluation scores and their averages for this example are shown in Tables 37 to 47 below and in Figures 18 to 23. [Table 37] [Table 38] [Table 39] [Table 40] [Table 41] [Table 42] [Table 43] [Table 44] [Table 45] [Table 46] [Table 47]

[0155] The present amino acid composition adjusted the intensity and palatability of the bitterness, aroma, richness, umami, and flavor of matcha in matcha beverages. In particular, adding 0.1 to 0.5 g of the present amino acid composition to 1.5 g of powdered matcha enhanced the intensity of the bitterness and richness of the matcha in the matcha beverage. Furthermore, adding 0.4 g of the present amino acid composition to 1.5 g of powdered matcha resulted in a matcha beverage with a more favorable umami flavor than the matcha beverage without the addition of the amino acid composition. Furthermore, in the overall evaluation, all matcha beverages containing the present amino acid composition were rated superior to the matcha beverage without the addition of the amino acid composition.

[0156] Example 6: Examination of the amount of amino acid composition added to a sweetener-containing matcha drink

[0157] Sweetener-containing matcha beverages were prepared by adding various amounts of an amino acid composition, and the "strength" and "preference" of the "bitterness," "aroma," "richness," "umami," and "flavor" of the matcha in the matcha beverages were evaluated. <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) Sugar: Spoon Brand White Sugar (DM Mitsui Sugar Co., Ltd.) Water: Natural spring water from Oku-Daisen (Suntory Holdings Limited) Amino acid composition (L-valine, L-leucine, L-isoleucine, sodium L-aspartate, composition in Table 48 below) [Table 48]

[0158] <Production method> 1. Mix 1.5 g of powdered matcha and 7.5 g of white sugar well. 2. A predetermined amount (0.1 g by mass, 0.2 g by mass, 0.3 g by mass, 0.4 g by mass, 0.5 g by mass) of the amino acid composition was added to a tea bowl, and hot water at 80°C was poured over it and stirred with a tea whisk until it was completely dissolved. 3. Add 1 to 2, mix well, and then stir with a tea whisk for 1 minute. 4. After stirring, the hiragana character "no" was drawn and the mixture was transferred to a container. [Table 49]

[0159] <Test Method> The six sweetened matcha beverage samples, including the control, were poured into paper cups, and the names of the samples were randomly assigned Roman letters A to F to conceal the amount of added amino acid composition from the testers. The testers tasted these sweetened matcha beverage samples and scored them for five characteristics of the matcha in the sweetened matcha beverages: bitterness, aroma, richness, umami, and flavor. They also scored each based on their strength and palatability, as well as on an overall evaluation that took into account taste, texture, appearance, and other factors.

[0160] <Score evaluation> The "strength" of "bitterness," "aroma," "richness," "umami," and "flavor" were evaluated using a five-point scale of 1, 2, 3, 4, and 5, with higher scores indicating stronger evaluations. The averages of the evaluation scores given by testers A, B, and C were calculated and compared.

[0161] The "preference" of "bitterness," "aroma," "richness," "umami," and "flavor" was evaluated using a five-point scale of 1, 2, 3, 4, and 5, with higher scores indicating a more preferred "preference." The averages of the evaluation scores of testers A, B, and C were calculated and compared.

[0162] For the "overall evaluation," which took into account taste as well as texture and appearance, the six sweetened matcha drink samples, including the control, were ranked from 1 to 6 in terms of overall preference, with the first-most preferred sample being assigned 5 points, the second-most preferred sample 4 points, the third-most preferred sample 3 points, the fourth-most preferred sample 2 points, the fifth-most preferred sample 1 point, and the sixth-most preferred sample 0 points. The averages of the evaluation scores given by testers A, B, and C were calculated and compared.

[0163] <Result> The evaluation score results and their averages for this example are shown in Tables 50 to 60 below and in Figures 24 to 29. [Table 50] [Table 51] [Table 52] [Table 53] [Table 54] [Table 55] [Table 56] [Table 57] [Table 58] [Table 59] [Table 60]

[0164] The amino acid composition adjusted the intensity and palatability of the bitterness, aroma, richness, umami, and flavor of matcha in a sweetener-containing matcha beverage. In particular, adding 0.1 to 0.5 g of the amino acid composition to 1.5 g of powdered matcha enhanced the intensity of the bitterness, aroma, richness, umami, and flavor of matcha in the sweetener-containing matcha beverage compared to the no-addition control (0 g), particularly enhancing the intensity of the richness. Furthermore, in the overall evaluation, adding 0.1 or 0.2 g of the amino acid composition to 1.5 g of powdered matcha resulted in a superior taste compared to the no-addition control (0 g) sweetener-containing matcha beverage.

[0165] Example 7: Examination of the amount of amino acid composition added to matcha candy

[0166] Matcha candies were prepared to which various amounts of amino acid composition were added, and the strength and preference of the bitterness, sweetness, richness, flavor, and aroma of the matcha in the matcha candies were evaluated. <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) canola oil sugar Starch syrup Amino acid composition (L-valine, L-leucine, L-isoleucine, sodium L-aspartate, composition in Table 61 below) [Table 61]

[0167] <Production method> 1. 50 g of canola oil was mixed with the specified amounts of the amino acid composition shown in the table below and powdered matcha to prepare an "amino acid + matcha paste." 2. 570g of sugar and 330g of starch syrup were mixed and boiled down to make the base of the candy. 3. 135g of the above "amino acid + matcha paste" was kneaded into 900g of the above candy base using a cooling machine (kneaded matcha candy). The kneaded matcha candy from 4.3 was cooled and molded into spherical candies of approximately 3 g each using a high-speed molding machine. [Table 62]

[0168] <Score evaluation> The five types of matcha candy samples, including the control, prepared above were tasted by five testers, A, B, C, D, and E, who regularly drink matcha drinks, and the "strength" of the matcha in the matcha candy samples was evaluated for each of five items: "bitterness," "sweetness," "richness," "flavor," and "aroma." This evaluation was compared with the control, Very strong: 5 points Strong: 4 points If equal: 3 points (the control itself will automatically receive a score of 3 points) Weak: 2 points Very weak: 1 point The test was conducted using a nine-point scale ranging from 1 to 5, with a score of 0.5 increments (for example, 4.5 represents a "strength" midway between "very strong" and "strong"). The average scores of each tester (A, B, C, D, E) were calculated and compared.

[0169] For the "overall evaluation" that took into account taste, texture, appearance, etc., the five types of matcha candy samples, including the control, were ranked from 1 to 5 in terms of preference, with the first most preferred sample being assigned 5 points, the second most preferred sample 4 points, the third most preferred sample 3 points, the fourth most preferred sample 2 points, and the fifth most preferred sample 1 point.

[0170] <Result> The evaluation score results and their averages for this example are shown in Tables 63 to 68 below and Figures 30 to 32. [Table 63] [Table 64] [Table 65] [Table 66] [Table 67] [Table 68]

[0171] This amino acid composition adjusted the "intensity" of the "bitterness," "aroma," "richness," "umami," and "flavor" of the matcha in the matcha candy, as well as the "palatability." In particular, Samples 1 and 2 intensified the "bitterness" of the matcha in the matcha candy, but also enhanced the "aroma," "richness," and "flavor," and Sample 1 also enhanced the "sweetness." In particular, this amino acid composition enhanced the "intensity" of the "richness" of the matcha in the matcha candy. In the "overall evaluation," Sample 1 was rated as having the best "palatability."

[0172] Example 8: Examination of the amount of amino acid composition added to matcha baked confectioneries

[0173] <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) Chicken egg white Sugar: Spoon Brand White Sugar (DM Mitsui Sugar Co., Ltd.) Butter: Snow Brand Hokkaido Butter (unsalted) (Megmilk Snow Brand Co., Ltd.) Flour: Flour-based soft flour (Nissin Flour Milling Welna Co., Ltd.) Almond powder (skinless) (Imagawa Confectionery Co., Ltd.) Baking powder for confectionery (aluminum-free) (Nishinihon Foods Co., Ltd.) Amino acid composition (L-valine, L-leucine, L-isoleucine, sodium L-aspartate) [Table 69]

[0174] <Production method> 1. Sift a small amount of butter and a small amount of plain flour into a mold for matcha baked goods. 2. Place 7.5 g of unsalted butter in an induction-compatible saucepan (bottom diameter 15 cm x mouth diameter 18 cm x height 8.5 cm x handle length 15 cm) and heat over medium heat for 3 minutes and 30 seconds to make browned butter. Strain the browned butter through a tea strainer to avoid any burnt bits. 3. Place 8.125 g of egg whites and 8.125 g of caster sugar in a bowl and mix with a whisk until loosened. Be careful not to over-whip the mixture. 3.125 g of plain flour, 3.125 g of almond powder, 1.25 g of matcha green tea, and 0.125 g of baking powder were all sifted into 4.2 and mixed together. When an amino acid composition was added, the specified amount was added at this time (before baking). 5. Add the browned butter to 3 and mix until the mixture is evenly combined. 6. Spoon the batter into a mold that has been sprinkled with butter and flour. 7. Heat in a preheated oven at 180°C for 15 minutes. [Table 70]

[0175] <Test Method> To prevent testers from knowing the amount of each amino acid composition added, the four types of matcha baked confectionery samples, including the control, were randomly assigned the Roman letters A to D as sample names. Testers tasted these matcha baked confectionery samples and scored them for five categories: "bitterness," "aroma," "richness," "sweetness," and "flavor," based on their "strength" and "preference," as well as an "overall evaluation" that took into account taste, texture, appearance, etc.

[0176] <Score evaluation> For the "strength" of "bitterness," "aroma," "richness," "sweetness," and "flavor," the four types of matcha baked confectionery samples, including the control, were ranked from 1 to 4 for the "strength" of each evaluation item, with the strongest sample being assigned 4 points, the second strongest 3 points, the third strongest 2 points, and the fourth strongest 1 point. The averages of the evaluation scores of testers A, B, C, and D were calculated and compared.

[0177] For the "preference" of "bitterness," "aroma," "richness," "sweetness," and "flavor," as well as the "overall evaluation" which takes into account taste as well as texture and appearance, the four types of matcha baked confectionery samples, including the control, were ranked from 1 to 4 in terms of preference for each evaluation item, with the first-most preferred sample being assigned 4 points, the second-most preferred sample 3 points, the third-most preferred sample 2 points, and the fourth-most preferred sample 1 point. The averages of the evaluation scores of testers A, B, C, and D were calculated and compared.

[0178] <Result> The evaluation score results and their averages for this example are shown in Tables 71 to 81 below and Figures 33 to 38. [Table 71] [Table 72] [Table 73] [Table 74] [Table 75] [Table 76] [Table 77] [Table 78] [Table 79] [Table 80] [Table 81]

[0179] The present amino acid composition adjusted the intensity and palatability of the bitterness, aroma, richness, sweetness, and flavor of matcha in baked matcha snacks. In particular, when 1.0 g, 2.0 g, or 3.0 g of the present amino acid composition was added to 1.25 g of powdered matcha, the intensity of the bitterness, aroma, richness, and flavor of matcha in the baked matcha snacks was enhanced compared to the no-addition control (0 g), and their palatability also showed a similar trend. In particular, the present amino acid composition enhanced the intensity of the richness of matcha in the baked matcha snacks. In the overall evaluation, adding 1.0 g or 2.0 g of the present amino acid composition to 1.25 g of powdered matcha resulted in a superior rating compared to the no-addition control (0 g).

[0180] Example 9: Examination of the amount of amino acid composition added to matcha ice cream

[0181] <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) Milk fat cream made with fresh Hokkaido cream (Megmilk Snow Brand Co., Ltd.) Sugar: Spoon Brand Brown Sugar (DM Mitsui Sugar Co., Ltd.) Chicken egg yolk Amino acid composition (L-valine, L-leucine, L-isoleucine, sodium L-aspartate) [Table 82]

[0182] <Production method> 1. Put 6.4 g of egg yolk into a bowl and beat with a whisk until it becomes whitish. Add 14.4 g of brown sugar in two batches and beat until it becomes cloudy. 2. 90.0 g of fresh cream was stirred with a hand mixer until a film formed on the surface, and 12.0 g of matcha was added and whipped until stiff peaks formed. If an amino acid composition was to be added, the specified amount was added at this time. 3. Add 2 to 1 and mix with a rubber spatula, being careful not to crush the bubbles (before freezing). 4. Chill in a freezer at -21°C overnight to harden. [Table 83]

[0183] <Test Method> To prevent testers from knowing the amount of each amino acid composition added, the five matcha ice cream samples, including the control, were randomly assigned the Roman letters A to E as sample names. Testers tasted these matcha ice cream samples and gave scores for each of the five categories of "bitterness," "aroma," "richness," "sweetness," and "flavor" based on their "strength" and "preference," as well as an "overall evaluation" that took into account taste, texture, appearance, etc.

[0184] <Score evaluation> The "strength" of each evaluation item, "bitterness," "aroma," "richness," "sweetness," and "flavor," for the five types of matcha ice cream samples, including the control, was ranked from 1 to 5, with the strongest sample being assigned 5 points, the second strongest 4 points, the third strongest 3 points, the fourth strongest 2 points, and the fifth strongest 1 point. The averages of the evaluation scores of testers A, B, and C were calculated and compared.

[0185] For the "preference" of "bitterness," "aroma," "richness," "sweetness," and "flavor," as well as the "overall evaluation" which takes into account taste as well as texture and appearance, the five types of matcha ice cream samples, including the control, were ranked from 1 to 5 in terms of preference for each evaluation item, with the first most preferred sample being assigned 5 points, the second most preferred sample 4 points, the third most preferred sample 3 points, the fourth most preferred sample 2 points, and the fifth most preferred sample 1 point. The averages of the evaluation scores of testers A, B, and C were calculated and compared.

[0186] <Result> The evaluation score results and their averages for this example are shown in Tables 84 to 94 below and Figures 39 to 44. [Table 84] [Table 85] [Table 86] [Table 87] [Table 88] [Table 89] [Table 90] [Table 91] [Table 92] [Table 93] [Table 94]

[0187] The present amino acid composition adjusted the intensity and palatability of the bitterness, aroma, richness, sweetness, and flavor of matcha in matcha ice cream. In particular, when 1.0 g, 2.0 g, 3.0 g, or 4.0 g of the present amino acid composition was added to 12 g of powdered matcha, the intensity of the bitterness, aroma, richness, and flavor of matcha in the matcha ice cream was enhanced compared to the no-addition control (0 g), and the palatability of these components also showed a similar trend. In particular, the present amino acid composition enhanced the intensity of the richness of matcha in matcha ice cream. In the overall evaluation, adding 1.0 g, 2.0 g, 3.0 g, or 4.0 g of the present amino acid composition to 12 g of powdered matcha resulted in a superior rating compared to the no-addition control (0 g).

[0188] Example 10: Examination of the amount of amino acid composition added to matcha chocolate

[0189] <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) Malaysian white chocolate, cacao content: 28% Ingredients: Sugar (made in Malaysia), cocoa butter, whole milk powder, skim milk powder / emulsifier (soybean-derived), flavoring Country of Origin: Malaysia Nutritional information (per 100g): Calories 562kcal, Protein 8.0g, Fat 34.0g, Carbohydrates 54.0g, Salt equivalent 0.2g Manufacturer: Beryl's Chocolate and Confectionery Importer: Marubishi Holdings Co., Ltd. Amino acid composition (L-valine, L-leucine, L-isoleucine, sodium L-aspartate) [Table 95]

[0190] <Production method> 1. 100 g of white chocolate was weighed into a bowl and placed in a water bath adjusted to 55° C. If an amino acid composition was to be added, the specified amount was added at this time. 2. Once the chocolate was completely melted, 16g of powdered matcha was sifted into a tea strainer. 3. Mix with a rubber spatula until the matcha is evenly distributed. 4. Pour into an ice cube tray (26 cm long x 13 cm short x 3.5 cm high) and freeze overnight in a -21°C freezer to harden. [Table 96]

[0191] <Test Method> To prevent testers from knowing the amount of each amino acid composition added, the five matcha chocolate samples, including the control, were randomly assigned the Roman letters A to E as sample names. Testers tasted these matcha chocolate samples and gave scores for each of the five categories of "bitterness," "aroma," "richness," "sweetness," and "flavor" based on their "strength" and "preference," as well as an "overall evaluation" that took into account the taste, texture, appearance, etc.

[0192] <Score evaluation> For the "intensity" of "bitterness," "aroma," "richness," "sweetness," and "flavor," the five types of matcha chocolate samples, including the control, were ranked from 1 to 5 for the "intensity" of each evaluation item, with the strongest sample being assigned 5 points, the second strongest 4 points, the third strongest 3 points, the fourth strongest 2 points, and the fifth strongest 1 point. The averages of the evaluation scores of testers A, B, C, and D were calculated and compared.

[0193] For the "preference" of "bitterness," "aroma," "richness," "sweetness," and "flavor," as well as the "overall evaluation" which takes into account taste, texture, appearance, etc., the five types of matcha chocolate samples, including the control, were ranked from 1 to 5 in terms of preference for each evaluation item, with the first most preferred sample being assigned 5 points, the second most preferred sample 4 points, the third most preferred sample 3 points, the fourth most preferred sample 2 points, and the fifth most preferred sample 1 point. The averages of the evaluation scores of testers A, B, C, and D were calculated and compared.

[0194] <Result> The evaluation score results and their averages for this example are shown in Tables 97 to 107 below and Figures 45 to 50. [Table 97] [Table 98] [Table 99] [Table 100] [Table 101] [Table 102] [Table 103] [Table 104] [Table 105] [Table 106] [Table 107]

[0195] The present amino acid composition adjusted the intensity and palatability of the bitterness, aroma, richness, sweetness, and flavor of matcha in matcha chocolate. In particular, when 2.5 g, 5.0 g, 7.5 g, or 10.0 g of the present amino acid composition was added to 16 g of powdered matcha, the intensity of the bitterness, aroma, richness, and sweetness of matcha in the matcha chocolate was enhanced compared to the no-addition control (0 g), and their palatability also showed a similar trend. In particular, the present amino acid composition enhanced the intensity of the richness of matcha in the matcha chocolate. In the overall evaluation, when 2.5 g, 5.0 g, or 7.5 g of the present amino acid composition was added to 16 g of powdered matcha, the results were equivalent to or better than the no-addition control (0 g). [Industrial Applicability]

[0196] The present invention can be used in the food and beverage industry, catering industry, etc., which produces, provides, sells, etc. matcha food and beverage products and / or matcha richness enhancers that enhance the richness of matcha in matcha food and beverage products.

Claims

1. A matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products; wherein the matcha food or beverage is selected from the group consisting of matcha candy, matcha baked goods, matcha ice cream, and matcha chocolate; Here, the matcha richness enhancer is characterized by containing leucine.

2. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 1, Here, the matcha richness enhancer is characterized by further containing aspartate.

3. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 2, Here, the matcha richness enhancer is characterized by further containing isoleucine and valine.

4. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 2, Here, the matcha richness enhancer is characterized by containing leucine and aspartate in a blending ratio of parts by mass of leucine to parts by mass of aspartate in the range of 76 to 94:6 to 24.

5. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 3, Here, the matcha richness enhancer is characterized by containing leucine, isoleucine, valine, and aspartate in a blending ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate in the range of 76 to 94:6 to 24.

6. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 5, Here, the matcha richness enhancer is characterized by containing leucine, isoleucine, and valine in a blending ratio of parts by mass of leucine: parts by mass of isoleucine: parts by mass of valine in the range of 40 to 64:6 to 24:6 to 24.

7. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of claims 1 to 6, Here, the matcha food or drink product is matcha candy.

8. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 7, Here, the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the matcha candy:parts by mass of the matcha richness enhancer is in the range of 75 to 46:10 to 39.

9. A matcha candy containing a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage product according to any one of claims 1 to 6.

10. The matcha candy according to claim 9, Here, the matcha candy is characterized by containing powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 75 to 46:10 to 39.

11. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of claims 1 to 6, Here, the matcha food or drink product is a matcha baked confectionery.

12. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 11, Here, the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the baked matcha snack:the parts by mass of the matcha richness enhancer is in the range of 1.25:0.5 to 3.

13. A matcha baked confectionery comprising a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of claims 1 to 6.

14. The matcha baked confectionery according to claim 13, The baked matcha snacks are characterized by containing powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 1.25:0.5 to 3.

15. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of claims 1 to 6, Here, the matcha food or drink is matcha ice cream.

16. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 15, Here, the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the matcha ice cream:the parts by mass of the matcha richness enhancer is in the range of 12:0.5 to 4.

17. A matcha ice cream comprising a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of claims 1 to 6.

18. The matcha ice cream according to claim 17, Here, the matcha ice cream is characterized by containing powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 12:0.5 to 4.

19. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of claims 1 to 6, Here, the matcha food or drink is matcha chocolate.

20. A matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to claim 19, Here, the matcha richness enhancer is blended in such a ratio that the parts by mass of powdered matcha in the matcha chocolate:the parts by mass of the matcha richness enhancer is in the range of 16:3.7 to 10.

21. A matcha chocolate comprising a matcha richness enhancer that enhances the richness of matcha in the matcha food or beverage according to any one of claims 1 to 6.

22. The matcha chocolate according to claim 21 , The matcha chocolate is characterized by containing powdered matcha and a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, in a blending ratio of parts by mass of the powdered matcha to parts by mass of the matcha richness enhancer in the range of 16:3.7 to 10.

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