Matcha richness enhancer and Japanese sweets containing the same

Abstract

To provide a matcha richness enhancer for enhancing the richness of matcha in Japanese sweets, and to provide Japanese sweets containing the matcha richness enhancer and having enhanced richness of matcha. [Solution] A matcha richness enhancer that enhances the richness of matcha in Japanese sweets. The matcha richness enhancer is characterized by containing leucine.

Description

[Technical Field]

[0001] The present invention relates to a matcha richness enhancer that enhances the richness of matcha in Japanese sweets, and Japanese sweets containing the same. 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 Japanese sweets. [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] Although the active intake of BCAAs is recommended due to their beneficial effects on muscles, the problem is that BCAAs have an extremely bitter taste, making their intake difficult for many people from a taste perspective. To solve this problem, masking agents for branched amino acids or peptides containing branched amino acids, which contain stevia extract as an active ingredient, have been proposed (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-336078 Summary of the Invention [Problem to be solved by the invention]

[0005] 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.

[0006] 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 sweets. 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, etc., so that the richness and flavor of matcha in matcha food and beverage products tend to deteriorate over time. Through further research, the present inventors have found 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 food and beverage products, particularly matcha-flavored Japanese sweets.

[0007] Therefore, the present invention aims to provide a matcha richness enhancer that enhances the richness of matcha in Japanese sweets, which are popular for their unique richness and flavor and also have the effect of promoting physical and mental health, so that they can be enjoyed on a wider range of occasions from the perspective of taste (particularly the richness of matcha), and Japanese sweets containing the same. [Means for solving the problem]

[0008] Based on discoveries made during a series of research processes, the inventors have completed the following invention, which achieves the above-mentioned object.

[0009] [Section 1] A matcha richness enhancer that enhances the richness of matcha in Japanese sweets, characterized by containing leucine. This matcha richness enhancer enhances the richness of matcha in Japanese sweets. Furthermore, this matcha richness enhancer can make Japanese sweets that have physical and mental health-promoting effects, as well as beneficial effects on muscles.

[0010] [Section 2] Item 1. The matcha richness enhancer according to Item 1, further comprising an aspartate salt.

[0011] [Section 3] Item 3. The matcha richness enhancer according to Item 1 or 2, further comprising isoleucine and valine.

[0012] [Section 4] Item 3. The matcha richness enhancer according to Item 2, comprising leucine and aspartate in a blending ratio of parts by mass of leucine to parts by mass of aspartate ranging from 76 to 94:6 to 24.

[0013] [Section 5] Item 4. The matcha richness enhancer according to Item 3, comprising 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.

[0014] [Section 6] Item 6. The matcha richness enhancer according to Item 5, comprising leucine, isoleucine, and valine in a blending ratio of the 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.

[0015] [Section 7] The matcha richness enhancer according to any one of claims 1 to 6, wherein the Japanese confectionery containing the matcha richness enhancer is bean paste, yokan, or uiro.

[0016] [Section 8] Item 8. The matcha richness enhancer according to Item 7, The matcha richness enhancer is blended in at a blending ratio such that the mass parts of the matcha richness enhancer are in the range of 20% by mass or more and 180% by mass or less, with the mass parts of the powdered matcha in the Japanese confectionery being 100% by mass.

[0017] [Section 9] Item 7. Japanese sweets containing the matcha richness enhancer according to any one of Items 1 to 6.

[0018] [Section 10] Item 10. The Japanese confectionery according to Item 9, which is yokan.

[0019] [Section 11] Item 10. The Japanese confectionery according to Item 9, comprising powdered matcha, and containing the matcha richness enhancer in a blending ratio of 20% by mass to 180% by mass, with the mass of the powdered matcha being 100% by mass. [Effects of the Invention]

[0020] According to the present invention, there is provided a matcha richness enhancer that enhances the richness of matcha in Japanese sweets, so that Japanese sweets, which are popular for their unique richness and flavor and 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 Japanese sweets 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 Japanese sweets that contain the matcha richness enhancer and have an enhanced richness of matcha, so that Japanese sweets, which are popular for their unique richness and flavor and 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). DETAILED DESCRIPTION OF THE INVENTION

[0021] 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.

[0022] The term "food and beverage products" in this application refers to products that are consumed and / or eaten by humans, products contained in products that are consumed and / or eaten by humans, and products that can be used as ingredients for products that are consumed and / or eaten by humans. Examples of "food and beverage products" include Japanese sweets.

[0023] The "matcha" in this application is a concept that includes "tencha," which is made by steaming unpicked tea leaves in the shade for 2 to 3 weeks and drying them without rolling, and then pulverizing the "tencha" into powder using a mortar, ball mill, jet mill, etc., for use as a "food or beverage," as well as "matcha extract." In a narrow sense, "matcha" refers to the powdered tea leaves obtained as described above, but in a broad sense, the term "matcha" also refers to the product obtained by suspending or dissolving the powder in water of various temperatures (this series of operations is generally and particularly sometimes called "brewing") and drinking it. Furthermore, the term "matcha" herein also refers to the "matcha extract" itself and solutions obtained by suspending or diluting it, which are referred to herein. Note that in this specification, liquid matcha is sometimes referred to as "matcha" and powdered matcha is sometimes referred to as "powdered matcha." "Matcha extract" refers to ingredients extracted from tea leaves. The main components of matcha extract are green tea polyphenols (catechins), and may also contain caffeine and theanine in addition to catechins. Matcha extract can be extracted using a solvent such as water or ethanol.

[0024] The term "wagashi" in this application refers to traditional Japanese sweets. In a broad sense, it refers to traditional Japanese sweets made by cooking ingredients such as sugar, rice, wheat, and beans through various processes such as boiling, steaming, and kneading. Specifically, wagashi includes mochi-based sweets such as kashiwamochi, daifuku, and ohagi; steamed sweets such as uiro, steamed manju, and steamed chestnut yokan; baked sweets such as dorayaki and sakuramochi; nagashi-based sweets such as yokan; kneaded sweets such as nerikiri; beaten sweets such as rakugan; and sweet bean paste.

[0025] 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).

[0026] 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.

[0027] 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).

[0028] 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).

[0029] 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).

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] The "enhancing agent" according to the present application refers to an agent that has the above-mentioned "enhancing" effect. The "enhancing agent" according to the present application may be provided in a standalone form, not included in Japanese sweets, or in the form of a kit, or may be provided in a form included in Japanese sweets. When the "enhancing 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.

[0035] 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.

[0036] "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.

[0037] 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.

[0038] "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.

[0039] 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.

[0040] 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.

[0041] The matcha richness enhancer according to the present application is characterized by containing leucine.

[0042] The matcha richness enhancer according to the present application preferably contains leucine and aspartate, because a matcha richness enhancer that further contains aspartate in addition to leucine has a stronger effect of enhancing the richness of matcha in Japanese sweets.

[0043] The matcha richness enhancer 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 Japanese sweets.

[0044] The matcha richness enhancer according to the present application is preferably further used to prevent deterioration of the richness and / or flavor of matcha in Japanese sweets, because the matcha richness enhancer has the effect of preventing deterioration of the richness and / or flavor of matcha in Japanese sweets in addition to enhancing the richness, etc. of matcha in Japanese sweets.

[0045] The matcha richness enhancer according to the present application preferably contains leucine and aspartate in a ratio of parts by mass of leucine to parts by mass of aspartate ranging from 76 to 94:6 to 24, and more preferably from 80 to 90:10 to 20. This is because such a matcha richness enhancer can enhance the bitterness, aroma, richness, sweetness, and matcha flavor of matcha in Japanese sweets, while also making these tastes more palatable.

[0046] The matcha richness enhancer according to the present application preferably contains leucine, isoleucine, valine, and aspartate in a ratio of the total parts by mass of the leucine, isoleucine, and valine to the parts by mass of the aspartate ranging from 76 to 94:6 to 24, and more preferably from 82 to 91:9 to 18. A matcha richness enhancer containing leucine, isoleucine, valine, and aspartate in a ratio satisfying the above ranges enhances the bitterness, aroma, richness, sweetness, and matcha flavor of matcha in Japanese sweets, while also enhancing their palatability. Furthermore, such a matcha richness enhancer also prevents deterioration of the richness and / or flavor of matcha in Japanese sweets.

[0047] The matcha richness enhancer according to the present application preferably contains leucine, isoleucine, and valine in a ratio of parts by mass of leucine: parts by mass of isoleucine: parts by mass of valine ranging from 40 to 64:6 to 24:6 to 24, and more preferably from 48 to 60:11 to 20:11 to 20. This is because a matcha richness enhancer containing leucine, isoleucine, and valine in the above-described ratios enhances the bitterness, aroma, richness, sweetness, and matcha flavor of matcha in Japanese sweets and can further enhance their palatability. Furthermore, this matcha richness enhancer also has the effect of preventing deterioration of the richness and / or flavor of matcha in Japanese sweets.

[0048] Furthermore, the matcha richness enhancer according to the present application is preferably blended at a ratio such that the mass of the matcha richness enhancer is in the range of 20% to 180% by mass, with the mass of the powdered matcha in the Japanese confectionery being 100% by mass. Furthermore, the mass of the matcha richness enhancer in the Japanese confectionery is preferably in the range of 35% to 165% by mass, and more preferably in the range of 60% to 130% by mass, with the mass of the powdered matcha in the Japanese confectionery being 100% by mass. By achieving a blending ratio within this range, it is possible to provide Japanese confectionery that is well-balanced in terms of not only taste but also appearance.

[0049] The Japanese sweets containing the matcha richness enhancer of the present invention are preferably bean paste, yokan, or uiro. The bean paste is not particularly limited as long as it is a paste-like ingredient of Japanese sweets made from red beans, and may be white bean paste or black bean paste. Yokan is a confectionery that contains bean paste as the main ingredient (more than 50% by mass) and further contains sugar and agar. Since both bean paste and yokan contain bean paste as the main ingredient, similar effects can be expected when a matcha richness enhancer is added. Uiro is a confectionery made by adding sugar and water to flour or wheat flour, kneading the mixture, and steaming it. Although uiro and yokan are similar in appearance, they differ in texture. However, like yokan, uiro also has a heavy, dense texture, and when a matcha richness enhancer is added, similar effects can be expected to be obtained. From the viewpoint of improving the taste by the matcha richness enhancer, the Japanese sweets that are the subject of the present invention are preferably bean paste or yokan, more preferably yokan, from the viewpoint of the effect of enhancing the richness of matcha.

[0050] Furthermore, leucine, isoleucine, and valine are categorized as branched-chain amino acids (BCAAs) due to their molecular structure. BCAAs promote protein synthesis in skeletal muscles, with leucine being particularly potent. Therefore, matcha flavor enhancers containing leucine and aspartate, as well as matcha flavor enhancers containing leucine, isoleucine, valine, and aspartate, both inhibit and enhance muscle protein breakdown. [Example]

[0051] 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.

[0052] Example 1: Examination of the amount of amino acid composition added to yokan Matcha yokan to which various amounts of an amino acid composition were added were prepared, and the matcha yokan were subjected to a sensory evaluation.

[0053] <Material> The materials used and their sources are as follows: Powdered matcha: Powdered tencha tea from Toyota (Yamauchi Yoshimasa) (Hekien Yamauchi Junpei Shoten) White bean paste: 52% sugar (Tomizawa Shoten) Water: Natural spring water from Oku-Daisen (Suntory Holdings Limited) Powdered agar: Healthy Company Amino acid composition as a matcha richness enhancer (L-valine, L-leucine, L-isoleucine, sodium L-aspartate, composition shown in Table 1 below)

[0054] [Table 1]

[0055] <Production method> Each matcha yokan was prepared according to the following procedure, with the amounts of ingredients added being as shown in Table 2. 1. Add water and powdered agar to a pot, mix well, and boil over medium heat for 1 minute. After turning off the heat, add the white bean paste to the pot and mix well. 2. A predetermined amount of amino acid composition was added to a tea bowl, and 80°C hot water was poured over it, followed by stirring with a tea whisk until the composition was completely dissolved. 3. The matcha was mixed well in a container with a small amount of hot water to prevent lumps from forming. The total amount of hot water added in this step and the water used in step 1 was adjusted to the amount shown in Table 2. 4.2 and 3 were combined, mixed well, and then stirred with a tea whisk for 1 minute. 5.4 was added to the pot prepared in step 1 and mixed well. 6. Pour the contents of the pot prepared in step 5 into a stainless steel mold and, once the residual heat has dissipated, chill in a refrigerator at 8°C for 8 hours to harden.

[0056] [Table 2]

[0057] <Test Method> The five types of matcha yokan prepared, including the control, were placed on plates and tasted by testers without being informed of the amount of each amino acid composition added. The testers tasted these sweetener-containing matcha beverage samples and scored them for five categories of matcha in the sweetener-containing matcha beverages: "bitterness," "aroma," "richness," "sweetness," and "matcha flavor." The testers also scored each category based on their "strength" and / or "preference," as well as on an "overall evaluation" that took into account taste, texture, appearance, etc.

[0058] <Score evaluation> The "strength" and "liking" of "bitterness," "aroma," "richness," "sweetness," and "matcha flavor" were evaluated using a five-point scale of 1, 2, 3, 4, and 5. The higher the score, the stronger the "bitterness," "aroma," "richness," "sweetness," and "matcha flavor," and the more favorable (preferred) the flavor. The averages of the evaluation scores of testers A, B, and C were calculated and compared.

[0059] For the "overall evaluation" which took into account taste as well as texture and appearance, the five types of matcha yokan, including the control, were ranked from 1 to 5 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, and the fifth-most preferred sample 1 point. The averages of the evaluation scores of testers A, B, and C were calculated and compared.

[0060] <Result> The results of each evaluation score in this example and their averages are shown in the table below.

[0061] [Table 3]

[0062] [Table 4]

[0063] [Table 5]

[0064] [Table 6]

[0065] [Table 7]

[0066] [Table 8]

[0067] [Table 9]

[0068] [Table 10]

[0069] [Table 11]

[0070] [Table 12]

[0071] From Tables 3 to 7 above, it can be seen that the matcha yokan containing the matcha richness enhancer of the present invention was superior to the control matcha yokan (not containing the matcha richness enhancer) in bitterness, aroma, and richness strength and / or palatability. From Table 8 above, it can be seen that with regard to sweetness intensity, the more the amount of matcha richness enhancer added, the weaker the perceived sweetness tends to be. From Table 9 above, it can be seen that with regard to sweetness preference, the greater the amount of matcha richness enhancer added, the less palatable the sweetness tends to be. From Tables 10 and 11 above, it can be seen that in matcha yokan containing the matcha richness enhancer of the present invention, the perceived matcha flavor is stronger and there is a tendency for preference to be increased compared to the control matcha yokan (not containing the matcha richness enhancer). Furthermore, Table 12 shows that in the overall evaluation including appearance, the matcha yokan with a medium amount of matcha richness enhancer content (amount of amino acid composition) (8g and 12g; 80% and 120% with the mass of powdered matcha being 100% by mass) was particularly excellent. [Industrial Applicability]

[0072] The present invention can be used in the food and beverage industry, catering industry, etc., which produces, provides, sells, etc., a matcha richness enhancer that enhances the richness of matcha in Japanese sweets.

Claims

1. A matcha richness enhancer that enhances the richness of matcha in Japanese sweets containing powdered matcha, containing L-leucine, L-isoleucine, L-valine, and sodium L-aspartate; the ratio of the total parts by mass of the L-leucine, the L-isoleucine, and the L-valine to the parts by mass of the sodium L-aspartate is in the range of 76 to 94:6 to 24; the ratio of the parts by mass of the L-leucine:the parts by mass of the L-isoleucine:the parts by mass of the L-valine is in the range of 40 to 64:6 to 24:6 to 24; The Japanese confectionery containing the matcha richness enhancer is bean paste, yokan, or uiro, The matcha richness enhancer is blended in at a blending ratio such that the mass parts of the matcha richness enhancer are in the range of 35% by mass or more and 180% by mass or less, with the mass parts of the powdered matcha in the Japanese confectionery being 100% by mass. Matcha richness enhancer.

2. A Japanese confectionery that is any one of bean paste, yokan, and uiro, wherein the Japanese confectionery is A matcha richness enhancer and powdered matcha, the matcha richness enhancer comprises L-leucine, L-isoleucine, L-valine, and sodium L-aspartate, and the ratio of the total parts by mass of the L-leucine, L-isoleucine, and L-valine to the parts by mass of the sodium L-aspartate is in the range of 76 to 94:6 to 24, and further the ratio of the parts by mass of the L-leucine:parts by mass of the L-isoleucine:parts by mass of the L-valine is in the range of 40 to 64:6 to 24:6 to 24, The mass part of the powdered matcha in the Japanese sweets is 100 mass%, and the mass part of the matcha richness enhancer is 35 mass% or more and 180 mass% or less. Japanese sweets.

3. The Japanese confectionery according to claim 2, which is yokan.

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