Method for producing matcha powder composition

Abstract

The matcha powder composition production method according to the present invention is characterized by homogenizing a mixture containing matcha powder, protein, edible oil, and water, and converting the mixture into a powder. Said mixture is preferably obtained by mixing the matcha powder with the edible oil and then mixing the obtained matcha-dispersed oil with an aqueous solution containing the protein.

Description

[Technical field]

[0001] The present invention relates to a method for producing a matcha powder composition having improved stability of the green color tone derived from the powder. This application claims priority based on Japanese Patent Application No. 2020-026083, filed on February 19, 2020, the contents of which are incorporated herein by reference. [Background technology]

[0002] Matcha drinks are made by adding powdered tea leaves (matcha powder) that have been grown in the dark for at least a certain period of time until harvest to water and stirring the mixture. In recent years, liquid-packed matcha drinks filled in containers such as plastic bottles have become popular because they eliminate the need to make matcha powder and are easy to drink. In addition to sugar-free, so-called straight matcha drinks, matcha drinks containing sweeteners or milk are also popular around the world. Powder compositions for instant matcha drinks are also attracting attention because matcha drinks can be easily enjoyed by simply mixing with water and stirring, they are not bulky, and are easy to carry.

[0003] Powder compositions for instant matcha beverages are generally prepared by mixing powdered matcha with powdered excipients, sweeteners, creaming powders, etc. Alternatively, matcha can be prepared by dissolving dextrin as an excipient in an extract extracted from matcha powder, and then drying the resulting mixture. However, matcha is difficult to maintain its green color, and there is a problem that powder compositions for instant matcha beverages and packaged matcha beverages turn brown over time, resulting in a poor appearance.

[0004] The green color of matcha is easily damaged when it comes into contact with water. Therefore, matcha powder is generally stored as a paste mixed with a dry powder or liquid fat. For example, Patent Document 1 discloses a method of making a hydrophilic tea paste by adding a tea paste obtained by mixing matcha powder with a liquid fat to an emulsified aqueous solution. The hydrophilic tea paste obtained by this method is suppressed from discoloring the matcha and is suitable for blending with water-soluble components. In addition, as a method for improving the color retention of a matcha powder composition, for example, Patent Document 2 discloses a method of coating and stabilizing the matcha powder with an oil-fat coating and a carbohydrate coating by mixing and homogenizing a matcha dispersion oil in which matcha powder is dispersed in an oil to which a lipophilic emulsifier has been added and a carbohydrate aqueous dispersion to which a hydrophilic emulsifier has been added.

[0005] As another method for improving the quality of a matcha powder composition, Patent Document 3 discloses a method in which matcha powder is mixed and dispersed in oil and fat, and then the oil and fat is mixed with sugar-free water to homogenize the mixture. This method improves the dispersion stability of the matcha powder composition when dispersed in water or the like. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 11-318335 [Patent Document 2] Patent No. 5082074 [Patent Document 3] Patent No. 6441083 Summary of the Invention [Problem to be solved by the invention]

[0007] The methods described in Patent Documents 1 to 3 do not adequately maintain the color of the powder composition for an instant matcha beverage during the manufacturing process or during the expiration date, and browning progresses. The present invention aims to provide a method for producing a matcha powder composition having improved stability of the green color tone derived from matcha. [Means for solving the problem]

[0008] As a result of intensive research aimed at solving the above problems, the inventors have discovered that the color stability of a matcha powder composition can be improved by adding protein to a mixture containing matcha powder, edible oil, and water when the mixture is emulsified and then powdered, thereby completing the present invention.

[0009] [1] The method for producing a matcha powder composition according to the first aspect of the present invention comprises homogenizing a mixture containing matcha powder, protein, edible oil, and water, and then powdering the mixture. and the protein is milk whey protein, soy protein, or egg white protein. It is characterized by: [2] In the method for producing a matcha powder composition according to [1] above, it is preferable to mix the matcha powder with the edible oil, mix the obtained matcha dispersion oil with a mixture containing protein and water, homogenize the obtained mixture, and then powderize it. [3] In the method for producing a matcha powder composition according to [1] or [2] above, it is preferable to adjust the amount of protein mixed into the matcha dispersion oil so that A satisfying the following formula (wherein Pp represents the amount of polyphenols derived from the matcha powder in the mixture, and Pt represents the amount of protein in the mixture) is 3.0 or more.

[0010]

number

[0011] [4] In the method for producing a matcha powder composition according to any one of [1] to [3] above, the protein is Whey It is preferably a protein. [5] In any of the methods for producing a matcha powder composition described above in [1] to [4], it is preferable that the a value obtained by subtracting the a value of the L*a*b* color system measured with a spectrophotometer for the matcha powder composition after storage at 60°C for 7 days in a light-blocking environment after production from the a value of the L*a*b* color system measured with a spectrophotometer for the matcha powder composition after production and before storage is 3.0 or less. [6] In any of the methods for producing a matcha powder composition described above in [1] to [5], it is preferable to further mix one or more types selected from the group consisting of creaming powders and sweeteners with the powder composition obtained by the powdering treatment. [7] In any of the methods for producing a matcha powder composition described above in [1] to [6], the produced matcha powder composition is preferably a powder composition for a matcha beverage. [8] The method for improving the color stability of a matcha powder composition according to the second aspect of the present invention comprises homogenizing a mixture containing matcha powder, protein, edible oil, and water, and then powdering the mixture. and the protein is milk whey protein, soy protein, or egg white protein. It is characterized by: Effect of the Invention

[0012] The method for producing a matcha powder composition according to the present invention can produce a matcha powder composition with high color stability. Therefore, the method can produce a matcha powder composition that has a good green color inherent to matcha, is resistant to browning even after storage, and maintains the green color inherent to matcha for a long period of time. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 shows the relationship between the Δa* value and the A value of each emulsion in Example 2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] In the present invention and this specification, "powder" means a granular material (consisting of many solid particles with different size distributions, with some interaction between the individual particles). Also, "granules" are an aggregate of particles (granular granulated material) granulated from powder. Powder also includes granules.

[0015] In the present invention and this specification, the term "matcha powder composition" refers to a composition made of powder produced from matcha powder and other ingredients as raw materials. In addition, in the present invention and this specification, the term "powder composition for instant matcha beverages" refers to a powder composition that can be dissolved or diluted in a liquid such as water or milk to prepare a matcha beverage (a beverage that contains matcha and has a matcha flavor).

[0016] In the method for producing a matcha powder composition according to the present invention, a mixture containing matcha powder, protein, edible oil, and water is homogenized and then powdered to produce a matcha powder composition. The color stability of the matcha powder composition can be improved by homogenizing a mixture containing matcha powder, protein, edible oil, and water and then powderizing it.

[0017] The green color of matcha is mainly derived from chlorophyll, and by mixing matcha powder with edible oil, chlorophyll is extracted into the oil. As a result, it is possible to suppress the decomposition of chlorophyll by water. In the present invention, the matcha powder is not used as a powder raw material as it is, but is dispersed in a mixture of edible oil and water to form an emulsion, and then powdered, and the decomposition of chlorophyll by water is suppressed by this edible oil. In the present invention, further, a protein is mixed into the mixture of matcha powder, edible oil, and water before emulsification, and then homogenized and powdered. This protein can effectively suppress browning of the obtained matcha powder composition. In the present invention, the chlorophyll, which is a green pigment, is protected by edible oil, and further the browning of the substances that cause browning is suppressed by the protein, so that the discoloration of the obtained matcha powder composition can be effectively suppressed and the color stability is improved.

[0018] Although the reason why browning is inhibited by proteins is unclear, it is speculated that browning is inhibited by some kind of interaction between the browning-causing substances and proteins. For example, one of the causes of browning is the polymerization of tea polyphenols such as catechins, and it is speculated that the binding of proteins to tea polyphenols inhibits polymerization.

[0019] The tea leaves used as the raw material for the matcha powder are tencha leaves, and may be raw leaves that have not been fermented, and may be first-season tea, second-season tea, third-season tea, or autumn-winter-season tea. The matcha powder used in the present invention may be matcha powder prepared from one type of tea leaves, or may be a combination of two or more types of matcha powder.

[0020] The color stability improving effect of the present invention can be more effectively achieved when matcha powder made from tea leaves with a relatively high content of tea polyphenols, such as autumn and winter bancha or third-grade tea, is used as the raw material, which is preferable. Even when matcha powder made from first-grade or second-grade tea leaves is used as the raw material, a matcha powder composition that retains its vivid green color for a longer period of time can be produced.

[0021] In the present invention, first, a mixture containing matcha powder, protein, edible oil, and water (hereinafter, sometimes referred to as "matcha mixture") is prepared. The matcha mixture is homogenized and then powdered to produce a matcha powder composition. In preparing the matcha mixture, the order in which matcha powder, protein, edible oil, and water are mixed is not particularly limited. For example, matcha powder can be mixed with edible oil, and a mixture containing protein and water (aqueous solution containing protein) can be mixed with the obtained matcha dispersion oil. In addition, after preparing an aqueous solution containing matcha powder and protein, the aqueous solution may be mixed with the aqueous solution. In the present invention, it is preferable to mix matcha powder with edible oil and mix an aqueous solution containing protein with the obtained matcha dispersion oil, since this can more effectively suppress the decomposition of chlorophyll by water. In addition to the aqueous solution containing protein, fats and oils may be further mixed with the matcha dispersion oil.

[0022] The edible oil used in the present invention is not particularly limited, and may be a natural oil, a processed oil, or a synthetic oil. Examples of the edible oil include palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, hardened coconut oil, rapeseed oil, corn oil, soybean oil, rice oil, safflower oil, cottonseed oil, sunflower oil, and medium-chain fatty acid triglycerides. Among these edible oils, palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, hardened coconut oil, rapeseed oil, and medium-chain fatty acid triglycerides (triglycerides in which fatty acids having 6 to 12 carbon atoms are ester-bonded to glycerol) are particularly preferably used. The edible oil may be used alone or in combination of two or more types.

[0023] The mixing ratio of matcha powder and edible oil is not particularly limited, and can be appropriately adjusted taking into consideration the expected usage of the produced matcha powder composition, the amount of oil contained in other raw materials, the efficiency of the emulsification process and the subsequent powdering process, etc. For example, the edible oil can be 1 to 10 parts by mass per part by mass of powdered matcha.

[0024] The protein used in the present invention is not particularly limited as long as it is an edible protein. The edible protein may be a protein derived from a natural product such as an animal, a plant, or a microorganism, or may be a chemically synthesized protein. Furthermore, the raw material may be a crudely purified or purified protein, or a raw material containing a relatively large amount of components other than protein. The protein blended in the matcha mixture may be a salt.

[0025] Specific examples of the protein include milk protein, soybean protein, and egg white protein. In addition, various protein hydrolysates such as yeast extract and those containing components other than proteins may be used. In the present invention, the protein to be mixed with the matcha powder is preferably milk protein, more preferably casein protein and milk whey protein, and particularly preferably casein protein, because a higher color stability improvement effect can be obtained.

[0026] If the amount of protein added is too small relative to the amount of matcha powder, it is difficult to obtain a sufficient color stability improvement effect. On the other hand, if the amount of protein added is too large, the viscosity of the matcha mixture may become too high. For this reason, the amount of protein added is preferably 0.1 parts by mass or more, more preferably 1 part by mass or more, even more preferably 1 to 30 parts by mass, and even more preferably 5 to 17 parts by mass per 100 parts by mass of the matcha powder composition produced.

[0027] In the present invention, the color stability improving effect obtained by the protein added to the matcha powder is highly correlated with A, which satisfies the following formula. In the formula, Pp represents the amount of polyphenol derived from the matcha powder in the matcha mixture, and Pt represents the amount of protein in the matcha mixture. In the present invention, since a higher color stability improving effect can be obtained, it is preferable to adjust the amount of protein contained in the matcha mixture so that A is preferably 3.0 or more, more preferably 4.0 or more, and even more preferably 5.0 or more.

[0028]

number

[0029] The amount of polyphenols in the matcha mixture can be determined from the polyphenol concentration of the raw material matcha powder and the amount of matcha powder blended in the matcha mixture. The amount of protein to be contained in the matcha mixture can be calculated from the protein concentration of the raw material containing protein and the amount of the raw material blended in the matcha mixture. In addition, the amount of polyphenols and the amount of protein in the produced matcha powder composition correspond to the amount of polyphenols in the matcha mixture and the amount of protein in the matcha mixture, respectively. Therefore, A can also be determined from the amount of polyphenols and the amount of protein in the matcha powder composition. The amount of polyphenols in the matcha powder composition or matcha powder can be measured as gallic acid, for example, by the Folin-Ciocalteu method. The amount of protein in a matcha powder composition or raw material can be measured, for example, by the Kjeldahl method ("33.2.11 AOAC Official Method 991.20 Nitrogen (Total) in Milk Kjeldahl Methods", 'Official methods of Analysis of AOAC INTERNATIONAL 16th Edition Volume II', 1996, p.10-11) or the combustion method.

[0030] A powdered base material is generally used for powderization. In the present invention, the protein contained in the matcha mixture functions as a powdered base material. In the present invention, only protein may be used as a powdered base material, or a powdered base material other than protein may be used in combination. As the powdered base material to be contained in the matcha mixture other than protein, one or more types of powdered base materials that are generally used as excipients or binders during the production of powder compositions can be appropriately selected and used. Examples of powdered base materials other than protein include starch hydrolyzates such as dextrin, powdered syrup, starch syrup, and corn syrup, sugars such as sucrose, glucose, maltose, and trehalose, and dietary fibers such as resistant dextrin, xanthan gum, pectin, guar gum, and carrageenan.

[0031] In addition to proteins, the matcha mixture may contain known ingredients that are known to suppress browning of matcha and improve color stability, such as vitamin C and its salts, salts of polyvalent cations such as copper, iron, zinc, and magnesium, gum arabic, starch, starch octenyl succinate, trehalose, cyclodextrin, sugar alcohols, and valine (amino acid).

[0032] In addition to the powdered base material, various ingredients can be added to the matcha mixture, such as emulsifiers, sweeteners, milk ingredients, acidulants, pH adjusters, flavorings, minerals, flow improvers, antioxidants, etc.

[0033] Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester, etc.; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate, sorbitan monooleate, etc.; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol oleate, etc.; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, sucrose oleate, etc.; and lecithin-based emulsifiers such as lecithin and lecithin enzymatic hydrolysates.

[0034] Examples of sweeteners include sugars such as sugar, oligosaccharides, glucose fructose liquid sugar, etc., sugar alcohols such as erythritol, trehalose, sorbitol, etc., high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, etc., stevia, etc. Sugar may be granulated sugar or powdered sugar.

[0035] Acidulants include food additives such as citric acid, tartaric acid, and malic acid. Examples of pH adjusters include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid; inorganic acids such as phosphoric acid; potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate); and carbon dioxide. Examples of flavorings include milk flavoring, matcha flavoring, and the like. Examples of minerals include sodium, potassium, calcium, and magnesium.

[0036] Milk ingredients include milk and vegetable milk. Examples of milk include whole milk powder, skim milk powder, milk (raw milk or adjusted milk), low-fat milk, concentrated milk, concentrated skim milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, butter, etc. Plant-based milks include legume milks and nut milks. Legume milks include soy milk, peanut milk, etc. Nut milks include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, etc.

[0037] As the flow improver, processing preparations such as fine silicon oxide and tricalcium phosphate may be used. Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogenic acid.

[0038] As described above, in the method for producing a matcha powder composition of the present invention, it is preferable to prepare a matcha mixture by mixing a matcha dispersion oil obtained by mixing matcha powder and edible oil with a mixture containing protein and water, and then homogenize the matcha mixture obtained and then powderize it. It is preferable to previously mix other powdered base materials other than protein and water-soluble raw materials with the mixture of protein and water. It is preferable to previously include oil-soluble raw materials in the matcha dispersion oil together with powdered matcha. Depending on the type of emulsifier used, the emulsifier can be mixed with either the matcha dispersion oil or the aqueous solution containing protein, and it is preferable to mix it with both the matcha dispersion oil and the aqueous solution containing protein.

[0039] These raw materials may be mixed at room temperature, but since chlorophyll is extracted more efficiently, it is preferable to mix at 30 to 80°C, and more preferably at 50 to 80°C. For example, powdered matcha is added to and dispersed in edible oil heated to these temperatures. By mixing matcha powder and edible oil and then stirring, chlorophyll can be extracted more efficiently, and a matcha-dispersed oil in which the matcha powder is uniformly dispersed can be obtained. A matcha mixture can be obtained by mixing this matcha-dispersed oil in which chlorophyll has been sufficiently extracted with an aqueous solution containing other water-soluble raw materials such as proteins.

[0040] After preparing a matcha mixture by mixing matcha powder, protein, edible oil, water, and all other raw materials, the matcha mixture is subjected to homogenization. The homogenization can be carried out in a conventional manner using an emulsifier that is generally used for homogenization of food and beverages, such as an emulsifier that disperses and emulsifies by pressure, such as a homogenizer or colloid mill, or an emulsifier that disperses and emulsifies by ultrasonic waves. In the present invention, it is preferable to use a high-pressure emulsifier, such as a high-pressure homogenizer. It is also preferable to carry out a stirring process as a preliminary emulsification before the homogenization process.

[0041] The matcha powder composition is homogenized to form an oil-in-water emulsion (O / W emulsion) and then powderized. In the powderization process, moisture is removed from the homogenized matcha mixture. Any method can be selected to remove moisture, such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation. The obtained matcha powder composition may be classified, granulated, pulverized, etc., as necessary.

[0042] The obtained matcha powder composition may be further mixed with other powders. The other powders are not particularly limited as long as they are edible powders, and can be appropriately selected and used depending on the quality of the target matcha powder composition. Examples of the other powders include soluble solids of beverages other than matcha beverages, creaming powders (powders added to beverages such as coffee as a substitute for cream), minerals, sweeteners, milk ingredients, acidulants, flavorings, dietary fiber, excipients, binders, and flow improvers. As the sweeteners, milk ingredients, acidulants, flavorings, dietary fiber, excipients, binders, and flow improvers, those in powder form among those listed above can be used. As the creaming powder, various types of products used as cream substitutes for beverages such as coffee can be used. Among these, it is preferable to further mix at least one selected from the group consisting of creaming powder and sweeteners into the powder composition obtained by the powderization process, and it is more preferable to further mix a sweetener.

[0043] The matcha powder composition produced by the method for producing a matcha powder composition according to the present invention has high color stability, and the green color derived from matcha is not easily lost during the production process or storage period. Therefore, the method for producing a matcha powder composition according to the present invention can obtain a matcha powder composition with a vivid green color close to the green color of the raw material matcha powder. Furthermore, the obtained matcha powder composition is less susceptible to deterioration in color tone, such as browning, even after long-term storage, and can maintain the original vivid green color of matcha for a longer period of time.

[0044] As shown in the Examples below, the visually recognized green color derived from matcha correlates with the a value (hereinafter, sometimes simply referred to as the "a value") of the L*a*b* color system measured with a spectrophotometer. The smaller the a value, the more vivid the green color, and the larger the a value when the green color is impaired by browning or the like. In the method for producing a matcha powder composition according to the present invention, the value ([ap]-[ac]) obtained by subtracting the a value [ac] of a matcha powder composition before storage that was produced without using a protein as a powdering base, i.e., produced without mixing a protein as a powdering base with the matcha dispersion oil, from the a value [ap] of the matcha powder composition before storage after production is preferably -0.2 or less, more preferably -0.6 or less, and even more preferably -0.9 or less. Here, the L*a*b* color system of the matcha powder composition can be measured using a spectrophotometer (for example, "SE6000", manufactured by Nippon Denshoku Industries Co., Ltd.) for a 10% by mass aqueous solution that has been dissolved in hot water and then cooled to room temperature.

[0045] The matcha powder composition produced by the method for producing a matcha powder composition according to the present invention has a small change in a value after long-term storage. For example, the a value [aS] of the matcha powder composition after storage at 60°C for 7 days in a light-shielded environment after production minus the a value [ap] of the matcha powder composition before storage after production ([aS]-[ap]) is preferably 3.0 or less, more preferably 2.5 or less, and even more preferably 2.0 or less. Storage at 60°C for 7 days corresponds to storage at room temperature for 8 months.

[0046] The matcha powder composition produced by the method for producing a matcha powder composition according to the present invention can be used as a powder composition for a matcha beverage to be dissolved in water or the like and consumed. The matcha powder composition produced by the method for producing a matcha powder composition according to the present invention can also be used as an ingredient for foods other than beverages, in the same way as conventional matcha powders.

[0047] When used as a powdered composition for a matcha beverage, the matcha powdered composition can be individually packaged in a small pouch or the like so that an amount for one cup is consumed, or the composition can be packaged in a container such as a bottle so that several cups are consumed by shaking the composition out of the container or taking it out with a spoon when using the composition and then supplied as a commercial product.

[0048] The individually packaged type is a stick-shaped aluminum pouch or one-portion cup that is filled with the contents for one cup of matcha drink, and the contents can be taken out by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic, as each cup is sealed. EXAMPLES

[0049] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples. In the following examples, "%" means "% by mass" unless otherwise specified.

[0050] [Reference example 1] The relationship between the stability of the green color derived from matcha and proteins was investigated. Specifically, the solution prepared according to the composition in Table 1 was stirred at 1500 rpm for 3 minutes using a stirring device (Primix Corporation, "Labo-lution"), then at 8000 rpm for 15 minutes to prepare a matcha solution. This matcha solution was centrifuged at 3000 rpm for 15 minutes using a centrifuge (Hitachi Koki Co., Ltd., "HITACHI himac CR 22GII") to remove insoluble components of matcha. The collected supernatant was further subjected to centrifugal ultrafiltration using "Amicon Ultra 15" (Merck Co., Ltd.) to collect a fraction with a molecular weight of 10,000 or less (low molecular weight fraction). The amount of tea polyphenols in the collected low molecular weight fraction was quantified as gallic acid by the Folin-Ciocalteu method. The measurement results are shown in Table 1.

[0051] [Table 1]

[0052] Visual inspection showed that the green color of the matcha solution was brighter in the test group, which contained a high amount of protein due to the inclusion of acid casein, than in the control group, which did not contain acid casein. In addition, the amount of low molecular weight tea polyphenols in the test group was only about one-third of that in the control group. From these results, it was inferred that tea polyphenols are one of the substances that cause the change in the green color of matcha, and that in the test group, tea polyphenols were adsorbed and removed by protein.

[0053] [Reference example 2] The relationship between the amount of tea polyphenols and chlorophyll in matcha powder and its color was investigated. The color of the medium-grade matcha powder A and the high-grade matcha powders B and C were evaluated visually, and the amount of tea polyphenols was measured.

[0054] Specifically, 30 mL of 75% ethanol was added to 3 g of each matcha powder, mixed, and left at room temperature for 3 hours to extract tea polyphenols from the matcha. The resulting extract was centrifuged at 3000 rpm for 10 minutes using a centrifuge (Hitachi Koki Co., Ltd., "HITACHI himac CR 22GII") to remove insoluble components and obtain a supernatant. The supernatant was further passed through a filter paper with a pore size of 1 μm, and the filtrate was appropriately diluted with water to obtain a sample. The amount of tea polyphenols in the obtained sample was analyzed in terms of gall nutrient by the Folin-Ciocalteu method. Meanwhile, chlorophyll in the sample was extracted with 80% acetone by volume and measured by absorptiometry. The measurement results are shown in Table 2. As a result, the lower the amount of tea polyphenols and the higher the amount of chlorophyll, the higher the grade and the more vivid the green color.

[0055] [Table 2]

[0056] [Example 1] The relationship between visual evaluation of the green color derived from matcha and each value of the L*a*b* color system measured with a spectrophotometer was investigated.

[0057] Specifically, first, 10% by mass of the 30% by mass of hydrogenated palm kernel oil and matcha powder A in the formulation shown in Table 3 were stirred and mixed at 70°C to prepare matcha dispersion oil. Separately, 20% by mass of the 30% by mass of hydrogenated palm kernel oil and emulsifiers (glycerin fatty acid ester and sorbitan fatty acid ester) were stirred and mixed at 70°C to prepare emulsifier-dissolved oil. Raw materials other than matcha, oils and fats, and emulsifiers were added to water at 60°C and stirred and mixed to prepare an aqueous solution. The aqueous solution was mixed with emulsifier-dissolved oil and pre-emulsified at 8000 rpm for 5 minutes, and then matcha dispersion oil was further mixed to prepare a solution with 40% solids (using 60% water). The obtained solution was pre-emulsified by stirring at 8000 rpm for 15 minutes (Primix Corporation, "Labo-lution"), and then emulsified using a high-pressure homogenizer (SMT Corporation, "LAB2000") to obtain an emulsion. The glycerin fatty acid ester used was "Poem P-200" manufactured by Riken Vitamin Co., Ltd., and the sorbitan fatty acid ester used was "Emersol P-10V" manufactured by Kao Corporation. The casein contained in the control group was the minimum amount of protein required for emulsification, and casein was further added as a powdered base material in the test group.

[0058] [Table 3]

[0059] A portion of the obtained emulsion was diluted with water to a solids concentration of 10%, and the L*a*b* color system of this diluted solution was measured using a spectrophotometer ("SE6000", manufactured by Nippon Denshoku Industries Co., Ltd.). Next, this emulsion was kept in a 60°C incubator for 22 hours, after which a portion was diluted with water to a solids concentration of 10%, and the L*a*b* color system of this diluted solution was measured in the same manner. The measurement results are shown in Table 4. In the table, "Δa*" is the difference from the a* of the control group before storage. The same applies to "ΔL*", "Δb*", and "ΔC*".

[0060] [Table 4]

[0061] As a result, in the control group, which did not contain casein protein as a powder base material, browning progressed and the green color deteriorated after storage at 60°C for 22 hours. In contrast, in the test group containing casein protein, the green color of the matcha was more vivid than that of the control group both before and after storage. These results show that adding protein to the matcha dispersion oil improves the color stability of matcha.

[0062] Furthermore, the a* value was smaller the more vivid the green color was when visually inspected, and was larger the more deteriorated it was. Before storage, the difference in a* value between the control and test sections was only 0.3, but even when visually inspected, the test section had a more vivid green color than the control section. On the other hand, measurements other than the a* value did not fully explain the visual evaluation. From these results, it was found that the a* value is an index of the vividness of the green color of matcha evaluated visually, and that a difference of 0.3 in the a* value indicates a clear difference in the green color even when visually inspected.

[0063] Hereinafter, the effect of improving the color stability of matcha was judged according to the following criteria.

[0064] [Table 5]

[0065] [Example 2] Using the matcha powders A to C used in Reference Example 2, the effects of the tea polyphenol content and protein content on the color tone of matcha were investigated. Specifically, homogenized emulsions were prepared in the same manner as in Example 1 with the formulations shown in Table 6, and the a* values ​​were measured. The amount of tea polyphenols was calculated from the analysis values ​​of tea polyphenols in each matcha powder in Reference Example 2.

[0066] [Table 6]

[0067] The a* value of each emulsion is shown in Table 7. The protein content is 2.07%, and the difference (Δa* value) between the a* value of the emulsion with the same tea polyphenol content is shown in parentheses in each column of Table 7. Furthermore, the A value of each emulsion [[A] = [Pt] / ([Pp]) 1 / 2 The results are shown in Table 8 and Figure 1.

[0068] [Table 7]

[0069] [Table 8]

[0070] As shown in Table 7, if the tea polyphenol content in the emulsion is the same, the higher the protein content, the smaller the a* value and the more vivid the green color. Also, as shown in Figure 1, the Δa* value had a high correlation with the A value. Also, when the Δa* value (absolute value) was 0.2 or more, the difference in the green color of matcha could be distinguished visually. As shown in Figure 1, the A value at which the Δa* value (absolute value) was 0.2 was 3.0. In other words, it was confirmed that an A value of 3.0 or more had an effect of improving color stability.

[0071] [Example 3] The effect of mixing protein with matcha oil dispersion on the color stability improvement effect of the protein was investigated. Skim milk powder was used as the protein raw material.

[0072] Specifically, in test group 1, a homogenized emulsion was prepared in the same manner as in Example 1 according to the recipe in Table 9. In test group 2, a homogenized emulsion was prepared in the same manner as in Example 1, except that only skim milk powder was added after the emulsification treatment.

[0073] The L*a*b* color system of both emulsions was measured in the same manner as in Example 1. In addition, the color tone of both emulsions was evaluated visually according to the criteria of Example 1. The results are shown in Table 10. For comparison, the results of the control group of Example 1 are also shown in Table 10.

[0074] [Table 9]

[0075] [Table 10]

[0076] As a result, the emulsion of Test Area 1, which contains skim milk powder, was confirmed to have a clearer color stability improvement effect than the emulsion of the control area. On the other hand, the emulsion of Test Area 2, which contains the same amount of skim milk powder as Test Area 1, did not have a color stability improvement effect. This was presumed to be because the skim milk powder was added late. From this result, it was found that in order to fully obtain the color stability improvement effect of the protein, it is preferable to mix the protein with the matcha dispersion oil before the emulsification treatment, and it is more preferable that the matcha powder and water come into contact in the presence of the protein. For example, it is more preferable to dissolve or disperse the protein in the water that is first mixed with the matcha dispersion oil.

[0077] [Example 4] The relationship between the type of protein and the effect of improving the color stability of matcha-derived green was investigated. Matcha powder A of Reference Example 2 was used as the matcha powder, and skim milk powder, milk casein protein, milk whey protein (Pronativ 95, Lactalis Ingredients), soy protein (Fujipro-CL, Fuji Oil), and egg white protein (albumin: Albumina, Tomizawa Shoten) were used as proteins.

[0078] Specifically, homogenized emulsions were prepared in the same manner as in Example 1, using the formulations in Table 11. The L*a*b* color system was measured for the resulting emulsions. In addition, the color tone of each emulsion was visually evaluated according to the criteria in Example 1. The results are shown in Table 12.

[0079] [Table 11]

[0080] [Table 12]

[0081] Regardless of the protein used, test plots 1 to 5, which had a high protein content and an A value of 8.4, showed a significant improvement in color compared to the control plot, which had an A value of 1.8. In particular, test plots 1 to 3, which contained skim milk powder, casein, and milk whey protein, showed a higher color stability improvement effect than test plots 4 to 5, which contained soy protein and egg white protein, confirming that milk protein has a particularly excellent color stability improvement effect.

[0082] [Example 5] The effect of various manufacturing methods on improving color stability was investigated. Specifically, based on three types of formulations with different protein contents as shown in Table 13, emulsions were prepared using three different manufacturing methods (manufacturing methods (1) to (3)) that differed in the timing at which the emulsifier and protein were mixed with the matcha dispersion oil.

[0083] In process (1), hydrogenated palm kernel oil, matcha powder, and an emulsifier are mixed to prepare a matcha dispersion oil, which is then mixed with an aqueous solution of other ingredients containing protein in water, and the mixture is subjected to a preliminary emulsification and then emulsification treatment.

[0084] In the manufacturing method (2), an emulsion was prepared in the same manner as in Example 1. Specifically, first, a part of the hydrogenated palm kernel oil was mixed with matcha powder to prepare a matcha dispersion oil, and separately, an emulsifier-dissolved oil, which is a mixture of the remaining hydrogenated palm kernel oil and an emulsifier, and an aqueous solution in which hydrogenated palm kernel oil, matcha powder, and other raw materials other than the emulsifier were dissolved in water were prepared. The emulsifier-dissolved oil was added to this aqueous solution containing proteins and the like to perform preliminary emulsification, and then the mixture was mixed with the matcha dispersion oil to perform preliminary emulsification, followed by emulsification treatment. The other operations were performed in the same manner as in the manufacturing method (1).

[0085] In manufacturing method (3), matcha powder was first dispersed in water and then mixed with edible oil. Specifically, hydrogenated palm kernel oil, matcha powder, and ingredients other than the emulsifier were dissolved in water to prepare an aqueous solution, to which matcha powder was added and dispersed, and then a mixture of the emulsifier and hydrogenated palm kernel oil was added for preliminary emulsification, followed by emulsification. The rest of the procedure was the same as in manufacturing method (1).

[0086] [Table 13]

[0087] For each emulsion, the L*a*b* color system was measured in the same manner as in Example 1. Furthermore, for each emulsion, the color tone was visually evaluated according to the criteria of Example 1. The emulsion produced by the manufacturing method (3) which was the control group having the smallest amount of protein, was used as the control. The results are shown in Table 14. As a result, regardless of the manufacturing method, the emulsions with an A value of 3 or more and sufficient protein amount had an improved green color tone.

[0088] [Table 14]

[0089] [Example 6] An emulsion was prepared according to the formulation in Table 15 using the method of production method (2) in Example 5, and then the resulting emulsion was spray-dried to form a powder. The resulting matcha powder composition was placed in an aluminum bag and stored at 60°C for 14 days in a light-shielded environment. The color tone of the powder composition on the 7th day after the start of storage at 60°C (corresponding to storage at room temperature for 8 months) and the color tone of the powder composition on the 14th day after the start of storage at 60°C were compared with the color tone of each powder composition at the start of storage.

[0090] The color tone of the powder composition was measured as follows: The powder composition was dissolved in hot water to prepare a 10% by mass aqueous solution. After dissolution, the solution was immediately cooled to room temperature, and the L*a*b* color system was measured.

[0091] [Table 15]

[0092] [Table 16]

[0093] Table 16 shows the a* value measurement results and visual color evaluation results for each powder composition at the start of storage (before the start of storage), 7 days after the start of storage at 60°C, and 14 days after the start of storage. Control group 2 and test group 2, which were used in combination with magnesium chloride and vitamin C, which have been reported to have an effect of improving the color stability of matcha, had smaller a*[d0] values ​​at the start of storage and better green color of matcha compared to control group 1 and test group 1, respectively. From these results, it was found that the color of the matcha powder composition immediately after production can be further improved by combining the existing improvement method with the method for improving the color stability of the matcha powder composition according to the present invention. On the other hand, the change in a* value (Δa*[60°C, d7]-[d0]) after storage at 60°C for control group 2 and test group 2 was similar to that of control group 1 and test group 1, respectively, suggesting that magnesium chloride and vitamin C do not have the effect of improving the long-term storage stability of color, unlike the improvement method according to the present invention. [Industrial Applicability]

[0094] The method for producing a matcha powder composition according to the present invention can produce a matcha powder composition with high color stability. Therefore, the method can produce a matcha powder composition that has a good green color inherent to matcha, is resistant to browning even after storage, and maintains the green color inherent to matcha for a long period of time.

Claims

1. 1. A method for producing a matcha powder composition comprising: A mixture containing matcha powder, protein, edible oil, and water is homogenized and then powdered, A method for producing a matcha powder composition, wherein the protein is milk whey protein, soy protein, or egg white protein.

2. The matcha powder is mixed with the edible oil, and the obtained matcha dispersion oil is mixed with the mixture containing the protein and water, The method for producing a matcha powder composition according to claim 1, wherein the obtained mixture is homogenized and then powdered.

3. 3. The method for producing a matcha powder composition according to claim 1 or 2, wherein the amount of protein mixed into the mixture is adjusted so that A (wherein Pp represents the amount of polyphenols derived from the matcha powder in the mixture, and Pt represents the amount of protein in the mixture) satisfying the following formula is 3.0 or more. [0010]

4. The method for producing a matcha powder composition according to any one of claims 1 to 3, wherein the protein is milk whey protein.

5. The method for producing a matcha powder composition according to any one of claims 1 to 4, wherein the a value of the L*a*b* color system measured with a spectrocolorimeter for the matcha powder composition after production and storage at 60°C for 7 days in a light-shielded environment minus the a value of the L*a*b* color system measured with a spectrocolorimeter for the matcha powder composition after production and before storage is 3.0 or less.

6. The method for producing a matcha powder composition according to any one of claims 1 to 5, further comprising mixing one or more selected from the group consisting of creaming powder and sweeteners with the powder composition obtained by the powdering process.

7. The method for producing a matcha powder composition according to any one of claims 1 to 6, wherein the produced matcha powder composition is a powder composition for a matcha drink.

8. 1. A method for improving the color stability of a matcha powder composition, comprising: A mixture containing matcha powder, protein, edible oil, and water is homogenized and then powdered, A method for improving the color stability of a matcha powder composition, characterized in that the protein is milk whey protein, soy protein, or egg white protein.

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