Matcha-flavored food and method for imparting matcha flavor

Abstract

To obtain a matcha-flavored food product that can impart matcha flavor without necessarily requiring matcha raw materials, suppresses preservation problems, and enhances the flavor and aroma of matcha. [Solution] A matcha-flavored food product containing lemongrass and sage. Preferably, it further contains matcha flavoring and matcha components. In this case, the mass ratio of sage to lemongrass is 1 / 35 or more and 25 or less, and at least one spice selected from the spice group consisting of green Sichuan pepper, turmeric, ginger, basil, and cardamom is further contained in a content of 1.0% by mass or less.

Description

Technical Field

[0001] The present disclosure relates to matcha-flavored foods and a method for imparting a matcha flavor.

Background Art

[0002] Matcha-flavored foods have a unique refreshing bitterness and sweetness and have been foods that people have liked to eat since ancient times. The matcha flavor of matcha-flavored foods is usually imparted by adding matcha raw materials. However, it is known that matcha raw materials change color due to the influence of light, heat, acid, etc. during storage, and the aroma and flavor are lost. Especially in matcha-flavored foods with a long storage period, depending on the amount of matcha raw materials added, the unique flavor of matcha may be greatly lost.

[0003] Conventionally, as one of the solutions, several methods using compounds for imparting a matcha flavor have been proposed. For example, Patent Document 1 describes a matcha flavor-imparting composition containing a sulfide compound, and specific examples of any other components that may be further contained in addition to the sulfide compound include natural flavors containing sage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the above-described method, although the aroma of matcha can be imparted, it is not sufficient to impart the flavor of matcha. Therefore, there has been a demand for a technology that can impart the flavor and aroma of matcha without necessarily requiring matcha raw materials, can control problems related to storage, and can enhance the flavor and aroma of matcha.

[0006] This disclosure is made in view of the above, and aims to provide a matcha-flavored food product and a method for imparting matcha flavor that does not necessarily require matcha raw materials, can suppress problems related to preservation, and can enhance the flavor and aroma of matcha. [Means for solving the problem]

[0007] To solve the aforementioned problems and achieve the above objectives, the matcha-flavored food product relating to this disclosure contains lemongrass and sage.

[0008] A matcha-flavored food product relating to one aspect of this disclosure further includes matcha flavoring in the above disclosure.

[0009] A matcha-flavored food product relating to one aspect of this disclosure further contains matcha components as described in the above disclosure.

[0010] In one aspect of the present disclosure, the matcha-flavored food product has a mass ratio of sage to lemongrass of 1 / 35 or more and 25 or less, as described in the above disclosure.

[0011] A matcha-flavored food product according to one aspect of the present disclosure further comprises at least one spice selected from the group of spices consisting of green Sichuan pepper, turmeric, ginger, basil, and cardamom, as described in the above disclosure.

[0012] In one aspect of the present disclosure, the matcha-flavored food product has a content of at least one spice selected from the spice group in the above disclosure that is 1.0% by mass or less.

[0013] A matcha-flavored food product according to one aspect of the present disclosure further contains sugars, wherein the sugar content is 90% by mass or more.

[0014] In one aspect of this disclosure, the matcha-flavored food product is in powder form as described in the above disclosure.

[0015] In one aspect of this disclosure, the matcha-flavored food product has a lemongrass content of 3.0% by mass or less, as described in the above disclosure.

[0016] In one aspect of this disclosure, the matcha-flavored food product has a sage content of 2.0% by mass or less, as described in the above disclosure.

[0017] A matcha-flavored food product according to one aspect of this disclosure is used in the above disclosure to impart matcha flavor to ingredients.

[0018] The method for imparting matcha flavor according to this disclosure is a method for imparting matcha flavor to food ingredients, and includes the step of blending lemongrass and sage. [Effects of the Invention]

[0019] According to the matcha-flavored food and method for imparting matcha flavor described herein, it is possible to obtain matcha-flavored food without necessarily requiring matcha raw materials, thereby suppressing preservation problems and enhancing the flavor and aroma of matcha. [Modes for carrying out the invention]

[0020] The embodiments of this disclosure will be described below with reference to the surface. However, this disclosure is not limited to the embodiments described below. First, in order to facilitate understanding of the embodiments of this disclosure, the diligent efforts undertaken by the inventors to solve the above-mentioned problems will be described.

[0021] Traditionally, there has been a very high demand for imparting matcha flavor (also called matcha-like flavor or characteristic matcha flavor) to food products. Therefore, the inventors have diligently investigated various methods for imparting matcha flavor. When imparting matcha flavor to food ingredients, it is possible to impart matcha flavor by adding matcha raw materials. However, when the inventors manufactured matcha-flavored food products with added matcha raw materials, they found that depending on the amount of matcha raw materials added, there is a high possibility that discoloration and deterioration of aroma will occur during storage of the matcha-flavored food products.

[0022] Therefore, the present inventor earnestly studied a method capable of suppressing discoloration and deterioration of fragrance when imparting matcha flavor to food without reducing its preservability. As a result, it was found that a matcha flavor can be obtained by blending lemongrass and sage. That is, the present inventor earnestly studied and found that lemongrass can provide a gorgeous matcha-like fragrance at the top, and sage can impart a matcha-like astringency and powdery feeling. One embodiment described below was devised by the present inventor through the above earnest study.

[0023] (Matcha-flavored food) The matcha-flavored food in the present disclosure is not limited in its use. It may be eaten as it is, or used as a seasoning to coat, add to, or mix with ingredients to impart flavor. When used as a seasoning, for example, it can be used for ingredients such as bread, yogurt, crackers, almond balls, chocolate cookies, pound cakes, steamed cakes, mochi, popcorn, pudding, ice cream, castella, soy milk, herbal tea, etc., and it is possible to impart flavor. Preferably, it is sprinkled after butter or margarine is spread on bread.

[0024] The matcha-flavored food contains at least lemongrass and sage. In the present embodiment, lemongrass (scientific name: Cymbopogon citratus) is a spice that mainly uses at least one of leaves and stems of a perennial herb of the genus Cymbopogon in the Poaceae family. Also, in the present embodiment, sage (scientific name: Salvia officinalis) is a spice that mainly uses leaves of a perennial herb or evergreen shrub of the genus Salvia in the Lamiaceae family. The matcha-flavored food may also contain sugar and other raw materials (hereinafter referred to as saccharides).

[0025] In matcha-flavored foods, the content ratio to the total mass of lemongrass is typically 0.001% by mass or more and 3.0% by mass or less, preferably 0.006% by mass or more and 1.0% by mass or less, more preferably 0.05% by mass or more and 0.7% by mass or less. Further, in the seasoning composition, the content ratio to the total mass of sage is typically 0.001% by mass or more and 2.0% by mass or less, preferably 0.005% by mass or more and 1.0% by mass or less, more preferably 0.05% by mass or more and 0.7% by mass or less.

[0026] Further, in matcha-flavored foods, the mass ratio of sage to lemongrass (sage / lemongrass) is typically 1 / 35 or more and 25 or less, preferably 1 / 30 or more and 20 or less, more preferably 1 / 20 or more and 10 or less, and even more preferably 1 / 10 or more and 5 or less. In other words, lemongrass:sage is typically 1:25 to 35:1, preferably 1:20 to 30:1, more preferably 1:10 to 20:1, and even more preferably 1:5 to 10:1 or less.

[0027] In matcha-flavored foods, by setting lemongrass and sage within the above-described ranges, a matcha flavor can be felt and the matcha flavor can be more appropriately imparted. This effect is considered to be due to the use of lemongrass to impart a gorgeous, matcha-like aroma and sage to impart a matcha-like astringency and powdery texture. Note that the emphasis on the matcha aroma includes not only the fact that the matcha aroma itself is strong but also a state in which the matcha aroma is relatively strong compared to other spices.

[0028] (Matcha spice) In the present embodiment, the matcha-flavored food includes lemongrass and sage. The matcha-flavored food may further include a matcha component, a matcha spice, other spices, and saccharides. The matcha spice is, for example, a synthetic spice mainly composed of alcohols, ketones, or the like.

[0029] (Spice) In this embodiment, regarding other spices included in the matcha-flavored food, it is possible to use at least one spice selected from the group of spices consisting of green Sichuan pepper, turmeric, ginger, basil, and cardamom. The content of these spices is typically 0% to 1.0% by mass, preferably 0.005% to 0.3% by mass, and more preferably 0.05% to 0.1% by mass. These spices can be plant organs or dried products commonly used as herbal medicines or spices, with dried products being particularly preferred. The form of these spices is arbitrary, and whole or ground products can be used, with ground products being particularly preferred. Details of each spice are shown below, and the varieties are not particularly limited. By including these other spices, a gorgeous tea leaf-like aroma spreads at the top, adding depth to the matcha flavor, thus making it possible to impart a more authentic matcha flavor.

[0030] (green pepper) In this embodiment, green pepper (scientific name: Zanthoxylum schinifolium Siebold et Zucc) is a spice whose fruit is mainly used from a shrub belonging to the genus Zanthoxylum in the Rutaceae family.

[0031] (turmeric) In this embodiment, turmeric (scientific name: Curcuma longa) is a spice primarily used from the rhizome of a perennial plant belonging to the genus Curcuma in the family Zingiberaceae.

[0032] (Ginger) In this embodiment, ginger (scientific name: Zingiber officinale) is a perennial plant belonging to the genus Zingiber in the family Zingiberaceae, and is a spice whose rhizome is mainly used.

[0033] (basil) In this embodiment, basil (scientific name: Ocimum basilicum) is a perennial herb belonging to the genus Ocimum in the family Lamiaceae, and is a spice whose leaves are mainly used.

[0034] (cardamom) In this embodiment, cardamom (scientific name: Elettaria cardamomum) is a perennial herb belonging to the genus Elettaria in the family Zingiberaceae, and is a spice whose seeds are mainly used.

[0035] (Sugars) In this embodiment, the matcha-flavored food may further contain sugars as needed. The type of sugar is not particularly limited and can include sucrose, granulated sugar, glucose, fructose, maltose, lactose, sucrose, galactose, trehalose, fructooligosaccharides, lactofructooligosaccharides, galactooligosaccharides, isomaltoligosaccharides, linear oligosaccharides, honey, brown sugar, black sugar, rare sugars, etc. Two or more types may be used in combination. Preferably, the type of sugar is sucrose or granulated sugar.

[0036] The sugar content in matcha-flavored foods is typically 0% by mass or more and 99.9% by mass or less, preferably 97% by mass or more, and more preferably 99% by mass or more.

[0037] In this embodiment, the matcha-flavored food may further contain any food ingredients or additives commonly used in the art, as long as they do not impair the purpose of the present invention.

[0038] (form) In this embodiment, the matcha-flavored food is not limited to any particular form and can be solid, powder, granules, paste, liquid, etc. Preferably, it is in powder form. It may also be mixed with butter or margarine. Furthermore, the matcha-flavored food may be dissolved or dispersed in a liquid.

[0039] (Manufacturing method) The method for imparting the matcha flavor, i.e., the method for producing the matcha-flavored food, is not particularly limited, as long as the desired matcha-flavored food can be obtained. The matcha-flavored food can be obtained by mixing lemongrass and sage. The resulting matcha-flavored food may be sealed in a container. Examples of containers include pouches, cans, and jars.

[0040] (Application) Matcha-flavored foods can be used to impart a matcha flavor. For example, they can be used as a seasoning to flavor ingredients, such as bread. Specifically, this disclosure also provides the use of matcha-flavored foods to flavor ingredients such as bread.

[0041] This embodiment relates to a method for imparting matcha flavor to food ingredients, the method comprising the steps of adding, coating, or mixing lemongrass and sage to the food ingredients. This method allows for imparting matcha flavor to food ingredients without necessarily requiring matcha raw materials, suppresses preservation problems, and enhances the flavor and aroma of matcha. In this disclosure, the proportions of lemongrass and sage are as defined in the above-described description of the matcha-flavored food according to this embodiment.

[0042] (Examples and Comparative Examples) Next, examples based on the embodiments described above and comparative examples to clarify the effects of the embodiments will be described. However, this disclosure is not limited to the following embodiments. The following technical matters may be modified as appropriate without departing from the spirit of this disclosure.

[0043] (Example 1, Comparative Example 1 to Comparative Example 11) Table 1 shows the first example and comparative examples 1 to 11 according to this embodiment. The materials used in the examples and comparative examples are lemongrass, sage, and matcha flavoring, and at least one of the spice group for comparison.

[0044] [Table 1]

[0045] As shown in Table 1, for example, the matcha-flavored food according to the first example is based on sugars and contains lemongrass, sage, and matcha flavoring, as well as green Sichuan pepper from the spice group. The matcha-flavored food according to the first comparative example is based on sugars and contains only matcha flavoring. Similarly, for the second to eleventh comparative examples, matcha-flavored foods containing the ingredients listed in Table 1 in the listed mixing ratios are prepared.

[0046] The evaluation method involves first preparing the matcha-flavored food, a slice of bread, and butter. Use one slice of bread (typically a 6-slice loaf) and about 5g of butter. Margarine can be used instead of butter. Prepare about 4g (1 teaspoon) of the matcha-flavored food. Next, spread about 5g of butter on the bread, then sprinkle 4g ​​of the matcha-flavored food onto the buttered bread and let it set. After that, bake the bread in a toaster or other baking device for about 3.5 minutes.

[0047] As described above, slices of bread coated with butter and matcha-flavored food were subjected to sensory evaluation by five evaluators according to the following criteria. Matcha-flavored food that scored 3, 4, or 5 in all of the following criteria was considered acceptable. Table 1 shows the average values ​​of the sensory evaluation results, rounded to the nearest whole number. The comments also contain the evaluators' overall impressions of the sensory evaluation.

[0048] (The fragrant aroma of matcha at the top) 5: Strong scent 4: Slightly strong scent 3: A slightly weak scent 2: Weak and insufficient scent 1: No scent

[0049] (The bitterness and powdery texture of the matcha at the end) 5: Strong astringency and powdery texture 4: Slightly bitter and powdery. 3: Slightly less astringent and powdery. 2: The bitterness and powdery texture are weak and insufficient. 1: No bitterness or powdery texture.

[0050] Table 1 shows that in the first example, the sensory evaluation for the top-level, fragrant aroma of matcha was 5, and the sensory evaluation for the last-level, matcha-like bitterness and powdery texture was also 5, indicating that it best captured the characteristics of matcha. In contrast, in the first comparative example (no added spices), the eighth comparative example (added spice: clove only), and the tenth comparative example (added spice: nutmeg only), which used sugars as a base and various spices as additives other than matcha flavoring, the characteristic matcha flavor was not perceived. In other words, even with the addition of matcha flavoring, if other spices are not added, or if only clove or nutmeg is used, the characteristic matcha flavor cannot be obtained.

[0051] Furthermore, Table 1 shows that in Comparative Example 2 (added spices: sage and green Sichuan pepper, no lemongrass), Comparative Example 5 (added spice: sage only), Comparative Example 6 (added spice: turmeric only), and Comparative Example 7 (added spice: ginger only), the spices contributed to the astringency and powdery texture at the end, but lacked the top-level matcha flavor. Conversely, in Comparative Example 3 (added spices: lemongrass and green Sichuan pepper, no sage), Comparative Example 4 (added spice: lemongrass only), Comparative Example 9 (added spice: basil only), and Comparative Example 11 (added spice: cardamom only), the top-level matcha flavor was present, but did not contribute to the astringency and powdery texture at the end.

[0052] (Examples 2 to 5) Table 2 shows the second to fifth examples according to this embodiment. In the second to fifth examples, the matcha-flavored food is based on sugars and contains lemongrass and sage. Each example is a case where matcha flavoring (second example), matcha raw materials and green Sichuan pepper (third example), and green Sichuan pepper (fourth example) are added to the basic seasoning composition, while the fifth example is when no other spices are added.

[0053] [Table 2]

[0054] Table 2 shows that in all of the second to fifth examples, a top-level matcha flavor aroma and a characteristic matcha flavor at the end were imparted. In the third example, although there remains a possibility of color changes due to the inclusion of matcha ingredients compared to the first example, it was confirmed that a matcha flavor of the same degree as the first example was obtained. Furthermore, as shown in the fifth example, it can be seen that by including at least lemongrass and sage, both a bright top-level matcha flavor aroma and a bitterness and powdery texture of matcha at the end can be obtained, even without the inclusion of matcha ingredients or matcha flavoring.

[0055] (Examples 6 to 12) Table 3 shows the 6th to 12th examples according to this embodiment. The 6th to 12th examples each show variations in the content ratio of lemongrass, sage, and green Sichuan pepper contained in the matcha-flavored food.

[0056] Next, 1g of each of the matcha-flavored foods from the first and second examples was consumed directly, and sensory evaluation was conducted by five evaluators. As a result, it was confirmed that the matcha flavor could be perceived, similar to when the food was spread on bread as described above. [Table 3]

[0057] Examples 6 to 9 are examples in which the content ratios of lemongrass, sage, and green Sichuan pepper were changed to a range of 1 / 10 to 10 times compared to Example 1. From Table 3, it can be seen that in Examples 6 to 9, compared to Example 1, the bright matcha aroma at the top and the bitterness and powderiness characteristic of matcha at the end were reduced, but a sufficient matcha flavor was obtained. In other words, it can be seen that when the lemongrass content is greater than 0% by mass and between 0.006% by mass and 1.0% by mass, preferably between 0.7% by mass, a matcha flavor can be imparted. It can also be seen that when the sage content is greater than 0% by mass and between 0.006% by mass and 1.0% by mass, preferably between 0.7% by mass, a matcha flavor can be imparted.

[0058] Table 3 shows that Examples 10 to 12 are examples in which the lemongrass content was 20 times, 30 times, and sage content was 20 times, respectively, compared to the sage content. In Examples 10 and 11, the characteristic aroma of lemongrass increased compared to Example 1, but the characteristic flavor of matcha was sufficiently obtained. In Example 12, although not to the same extent as Example 1, it can be seen that the characteristic flavor of matcha can be imparted to the top and base notes. The inventors have confirmed that in order to sufficiently obtain the characteristic flavor of matcha, the mass ratio of sage to lemongrass should be 1 / 35 to 25, preferably 1 / 30 to 20, more preferably 1 / 20 to 10, and even more preferably 1 / 10 to 5. It can also be seen that when the lemongrass content is greater than 0% by mass and 3.0% by mass or less, preferably 2.07% by mass or less, it is possible to impart a matcha flavor. Furthermore, it can be seen that a matcha flavor can be imparted when the sage content is greater than 0% by mass and less than or equal to 2.0% by mass, preferably less than or equal to 1.38% by mass.

[0059] (Examples 13 to 17) Table 4 shows the 13th to 17th examples according to this embodiment. In all of the 13th to 17th examples, the matcha-flavored food is based on a seasoning composition containing sugars, lemongrass, sage, and matcha flavoring. Each example is a case where, in addition to the basic matcha-flavored food, matcha raw material (13th example), turmeric (14th example), ginger (15th example), basil (16th example), and cardamom (17th example) are added.

[0060] [Table 4]

[0061] Table 4 shows that in Examples 13 to 17, when matcha raw materials, turmeric, ginger, basil, or cardamom were added to the basic matcha-flavored food, a matcha-like flavor was imparted. In particular, when at least one of turmeric and cardamom was added as an additional spice, it was confirmed that a matcha flavor could be imparted to the same extent as in Example 1.

[0062] (Other usage examples) Table 5 shows other examples of use according to this embodiment.

[0063] [Table 5]

[0064] Table 5 shows that the matcha-flavored food according to the fifth example can be sprinkled or added to foods other than bread, such as yogurt, crackers, and almond balls, to impart a matcha flavor to these foods.

[0065] As described above, according to the matcha-flavored food and the method for imparting matcha flavor according to this embodiment, it is not necessarily required to add matcha raw materials, and it is possible to impart matcha flavor to food ingredients.

[0066] Further effects and modifications can be readily derived by those skilled in the art. Broader aspects of this disclosure are not limited to the specific details and representative embodiments expressed and described above. Therefore, various modifications are possible without departing from the spirit or scope of the overall concept of the invention as defined by the appended claims and their equivalents.

Claims

1. Contains lemongrass and sage Matcha-flavored food.

2. Contains matcha flavoring The matcha-flavored food according to claim 1.

3. Contains even more matcha ingredients The matcha-flavored food according to claim 1 or 2.

4. The mass ratio of sage to lemongrass is 1 / 35 or more and 25 or less. The matcha-flavored food according to claim 1 or 2.

5. It further includes at least one spice selected from the group of spices consisting of green Sichuan peppercorns, turmeric, ginger, basil, and cardamom. The matcha-flavored food according to claim 1 or 2.

6. The content of at least one spice selected from the aforementioned group of spices is 1.0% by mass or less. The matcha-flavored food according to claim 5.

7. Furthermore, it contains sugars, and the sugar content is 90% by mass or more. The matcha-flavored food according to claim 1 or 2.

8. It is a powder. The matcha-flavored food according to claim 1 or 2.

9. The lemongrass content is 3.0% by mass or less. The matcha-flavored food according to claim 1 or 2.

10. The sage content is 2.0% by mass or less. The matcha-flavored food according to claim 1 or 2.

11. Used to impart matcha flavor to food ingredients. The matcha-flavored food according to claim 1.

12. A method for imparting matcha flavor to food ingredients, Includes a step of blending lemongrass and sage. Method for imparting matcha flavor.

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