JP2984773B2 - Matcha paste and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a matcha paste and a method for producing the same.

[0002]

2. Description of the Related Art Natural matcha (ground tea) is a healthy nutritional food rich in vitamins and fibers, and has been used as a medicine in the past. Food. In addition, natural matcha is generally favored for its flavor and aroma, and moreover, its bright green color is favored. Natural matcha having such excellent characteristics is used not only for drinking as it is, but also for processed foods utilizing the characteristics of matcha, such as ice cream and mousse.

[0003] On the other hand, natural matcha having such excellent characteristics tends to yellow its green color by heating and oxidation, so that the matcha is made into a powder having a low moisture content, and care is taken to avoid contact with oxygen as much as possible. And save it. For this reason,
Many matcha-flavored processed foods are mixed with powdered matcha and stirred well, but because they are dry ultrafine powders, they tend to become so-called lumps with the powder mass covered with a film. In the production, it was necessary to pay attention to the stirring and it was necessary to take a long time for the stirring. Moreover, when matcha is added, since matcha is a powder of dried ultrafine particles, there is a problem that it is easily scattered around.

By the way, since matcha is made by powdering natural green tea, Escherichia coli may be rarely contained in matcha. For this reason, there is a risk that coliforms may be positive in processed foods, such as soft ice cream, which cannot be pasteurized after adding matcha to processed foods.

[0005] In order to solve this problem, it is conceivable to heat the powdered green tea to sterilize it before adding it to processed foods, but powdered green tea is weak to heating and relatively low in temperature. And yellowing even when heated. As described above, powdered green tea cannot be sterilized by heat required for food production, and thus has a risk of becoming positive for coliform bacteria. Sterilization methods other than heat sterilization are also conceivable, but sterilization of powdered foods, not limited to matcha, is regulated by the Food Sanitation Law using radiation or gas, and is currently extremely difficult.

Accordingly, the present inventors have conducted intensive studies in order to solve such a problem, and as a result, have found that matcha is made into a fluid state, heat-sterilized in advance, and provided for production of a matcha-flavored food. This has led to the present invention.

[0007]

The gist of the matcha paste according to the present invention is cottonseed oil, sesame oil, olives.
Oil, camellia oil, palm oil, corn oil, soybean oil, rapeseed oil,
One kind selected from the group consisting of surrounding oil and coconut oil
It is to mix powdered green tea with liquid oils and fats of a kind or more .

[0008] In this matcha paste, the matcha paste has a water content of 20% or less.

Further, in such a matcha paste, the matcha paste contains an emulsifier and a necessary seasoning.

[0010] Next, the gist of the method for producing a matcha paste according to the present invention is as follows: cottonseed oil, sesame oil, olive oil.
Oil, camellia oil, palm oil, corn oil, soybean oil, rapeseed oil,
One kind selected from the group consisting of surrounding oil and coconut oil
It is to heat sterilize after mixing and stirring powdered green tea with more than one kind of liquid oil and fat.

In the method for producing a matcha paste, cottonseed oil, sesame oil, olive oil, camellia oil, palm oil,
Corn oil, soybean oil, rapeseed oil, sunflower oil, and palm
It is to heat sterilize after mixing and stirring powdered green tea and an emulsifier with one or more liquid oils and fats selected from the group consisting of oils.

[0012]

The matcha paste according to the present invention is obtained by mixing powdered green tea with liquid oil and fat, and is particularly subjected to heat sterilization during the production process. Therefore, bacteria rarely present in natural powdered matcha, especially coliforms, have been killed by the heat treatment, and the coliforms do not propagate and become positive in the produced matcha paste. For this reason, it is possible to store the matcha paste for a long time. Since matcha paste is a liquid (fluid) having fluidity,
It is easy to mix with other solutions and the like, and is easy to use.

By setting the water content of the obtained matcha paste to 20% or less, heat treatment can be performed without impairing the green color of matcha that is originally possessed. Further, by reducing the water content to 20% or less,
Matcha can be stored for a long time without fading.

Further, by mixing an emulsifier into a matcha paste in which powdered green tea is mixed with liquid oil and fat, the obtained matcha paste is not only mixed with the oil and fat component but also dissolved and mixed with water. It can expand the production target of Matcha flavored foods. In addition, by premixing the seasonings, it becomes easier to manufacture a matcha-flavored food.

[0015]

Next, examples of the matcha paste according to the present invention and a method for producing the same will be described. First, the matcha or ground tea used in the production of the matcha paste according to the present invention may be derived from any producing region as long as green tea (tea buds) is ground and powdered. There is no. The method for producing matcha may be any method, and any commercially available drinkable matcha can be used.

There is no particular limitation on the liquid fat or oil to be mixed with matcha. For example, cottonseed oil, sesame oil, olive oil, camellia oil, palm oil, corn oil, soybean oil,
Oils and fats that are liquid at room temperature, such as vegetable oils such as rapeseed oil, sunflower oil, and coconut oil, and mixed oils of two or more selected from them, are particularly preferable because they can be easily mixed with matcha. In addition to these vegetable oils and fats, animal oils and processed oils and fats may be used, but oils and fats that become liquid when heated in a relatively low temperature range are preferable for mixing matcha. In addition, the fats and oils used in the present invention depend on the use of the produced matcha paste, but in order to produce a versatile matcha paste without impairing the flavor and smell of the matcha, tasteless and odorless fats and oils are most preferable. . Furthermore, in order not to impair the green color of matcha,
Colorless fats and oils are preferred. However, when the purpose of use of the matcha paste is specified, it is preferable to use a tasting or odorous fat according to the purpose of use.

Matcha tea is mixed with these liquid fats and oils, and the mixture is sufficiently stirred so as not to cause so-called lumps to produce a matcha paste. The viscosity, ie, fluidity, of the matcha paste is determined depending on the purpose of use, but it is preferable that the paste has a fluidity in the production of a matcha-flavored food. The matcha paste in which the matcha is sufficiently mixed with the fat is heat-treated and sterilized by heating. The temperature and the treatment time of the heat treatment may be set, for example, such that, in particular, conditions under which coliform bacteria can be killed, and other conditions under which general viable bacteria can be killed, may be set. In addition, as conditions for the heat treatment, there are pressure settings in addition to temperature and time, and the pressures may be set as appropriate.

Although the matcha paste is sterilized by heat treatment, the matcha is not oxidized and does not fade because the matcha is blocked from oxygen in the outside air by fats and oils. Therefore, the matcha paste has the vivid green color of the matcha and also has the flavor without being impaired. The green tea paste thus obtained is mainly used for green tea flavored foods that do not require much water, such as green tea cream and cookies.

Next, in obtaining the above-mentioned matcha paste, an emulsifier may be appropriately mixed. As an emulsifier, sucrose fatty acid esters (for example, DK ester F-16)
0, DK ester F-70, DK ester F-10 (all manufactured by Daiichi Kogyo Co., Ltd.), sorbitan fatty acid esters (for example, Sorgen FS-700 (Daiichi Kogyo Co., Ltd.)), and glycerin Fatty acid esters (for example, Exel T-95 (manufactured by Kao Corporation)). By mixing the emulsifier with the matcha paste, a water-soluble matcha paste can be obtained, which can be used to produce a matcha-flavored food such as a soft cream. Further, in producing the above-mentioned matcha paste, it is also preferable to mix a seasoning such as a sweetener in advance, and it is appropriately set according to the purpose of use of the matcha paste.

In producing a matcha paste, it is not necessary to add any new water only with the water contained in the matcha or the like. However, in order to produce a matcha-flavored food using the matcha paste, water is added in advance. May be mixed and heat-treated. In this case, in order to prevent yellowing (fading) of the matcha due to water, the water content is preferably 20% or less. In addition, after heat-treating the matcha paste at a water content of 20% or less, it is optional to add and mix water exceeding 20%.

The obtained matcha paste is stored in a container such as a bag or a bottle and sealed. In particular, in order to prevent oxidation of the green tea as a component, it is more preferable to package the package in a vacuum or fill it with an inert gas such as nitrogen gas. Since the storage temperature is sterilized, it may be room temperature, but when stored for a long period of time, it is preferable to keep it in a cool and dark place.

Although the matcha paste according to the present invention can be produced so as to be consumed as it is, the present matcha paste may be used for producing a matcha-flavored food. For example, in addition to the above-mentioned matcha-flavored food, the present matcha paste may be mixed with butter, margarine, or the like, and added to a toast for eating, or may be used for the production of cakes or confections, or for cooking. In addition, the matcha paste according to the present invention can be implemented in various modified, modified, and modified embodiments based on the knowledge of those skilled in the art without departing from the gist of the present invention.

Example 1 (Examination of Pigment in Matcha Paste According to Difference in Fats and Oils) Matcha, fats and oils, and an emulsifier were used, respectively.
Put into a stainless steel ball at a ratio of 2: 4: 0.5, mix well and stir using a whisk, and then vacuum bag NL for retort.
No.-3 was dispensed into 5 bags each of 3 g, and the air was released to seal. Here, the matcha used was made by Maruku Koyamaen. For oils and fats, use cottonseed oil (Getz Food Sales Co., Ltd.)
Edible cottonseed oil), olive oil (Cosmo Yuka Co., Ltd.)
Olive oil / refine), Tsubaki oil (Cosmo Yuka Co., Ltd., Tsubaki oil), Sesame oil (Kuki Sangyo Co., Ltd., Pure white sesame oil), Palm oil (Kanebuchi Chemical Co., Ltd.), low melting point palm oil ) Were performed for each of the five types. Further, a sucrose fatty acid ester (DK Ester F-160, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was used as an emulsifier.

Of the five bags obtained by dispensing each of the five types of fats and oils, one bag was spectrophotometered by Co., Ltd.
Using Hitachi 100-100), absorbance (660
nm). The remaining four bags were sterilized by heating in a hot water bath at 80 ° C. for 10 minutes. After sterilization, the solution was cooled with running water, and the absorbance of one bag was measured in the same manner. Further, the remaining three bags were stored in an incubator at 37 ° C., and one bag was taken out on each of the fourth, seventh, and fourteenth days, and the absorbance was measured in the same manner.

Here, for the measurement of the pigment of the matcha paste, first, 0.05 g of a sample was put into a test tube, and then 10 g of ethanol (special grade reagent) was added thereto, and the silicon stopper was closed. After mixing well, the mixture was allowed to stand at about 20 ° C. for about 2 hours, and then filtered using filter paper (manufactured by Toyo Roshi Kaisha, No. 2). The filtrate was measured for absorbance (using Disposel 1961) at 660 nm using a spectrophotometer (100-10, manufactured by Hitachi, Ltd.).

FIG. 1 shows the change in absorbance due to heating. FIG. 2 shows the change with time in the absorbance after heating. As can be seen from the obtained results, the absorbance at 660 nm only slightly decreased, and the young green color of the matcha contained in the matcha paste hardly faded.

Example 2 (Study of Pigment of Matcha Paste Containing Water) The water content (= water / (oil + water) × 100 (%)) was 0, 20, 40, 60, 80, 100 (%). Make a Matcha Paste Matcha, (oil + water), emulsifier 2:
Put into stainless steel balls at a ratio of 10: 0.5, mix well using a whisk, and add 3 to each vacuum bag NL-3 for retort.
g was dispensed into 5 bags, and air was released to seal. Here, the matcha used was made by Maruku Koyamaen. In addition, for oils and fats, cottonseed oil (manufactured by Getz Foods Co., Ltd., edible cottonseed oil), water was distilled water, and emulsifier was sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., DK ester F-160). .

Example 5 Example 1 was conducted using a spectrophotometer (100-10, manufactured by Hitachi, Ltd.) for one bag out of five bags obtained by dispensing powdered green tea pastes having six kinds of water contents. Absorbance (660 nm) was measured in the same manner as described above. The remaining four bags were sterilized by heating in a hot water bath at 80 ° C. for 10 minutes. After sterilization, the solution was cooled with running water, and the absorbance of one bag was measured in the same manner. Furthermore, the remaining three bags were left in an incubator at 37 ° C., and on the third and seventh days,
On the 14th day, one bag was taken out and the absorbance was measured in the same manner.

FIG. 3 shows the change in absorbance due to heating. As shown in FIG. 3, the change in the brown color before and after heating is
When the water content is 20% or less, a dark brown color remains even after heating, but when the water content is 20% or more, the change in fading is large and the color is faded.

FIG. 4 shows the change with time in the absorbance after heating.
Shown in As shown in FIG. 4, the change of the brown color element over time is that only the matcha paste having a moisture content of 0% leaves a dark brown color and a moisture content of 20% after 14 days of storage at 37 ° C.
Then, a little brown color remained, and discoloration was so large that those having a water content of 40% or more could not be used. In addition, when the surface of the matcha paste was observed, those having a moisture content of 0% had a uniform and smooth surface. In addition, the water content is 2
0% had a rough, sandy surface. Further, those having a water content of 40% had the same surface as the solid.

Example 3 (Examination of pasteurization of matcha paste) Since it is very difficult to find matcha having Escherichia coli group, Escherichia coli group is inoculated into matcha paste, and the change in the number of bacteria after heat sterilization is examined. Was. First, matcha: fat: emulsifier 2:
The mixture was put in a stainless steel bowl at a ratio of 4: 0.5, and mixed well with a whisk. Here, the matcha used was made by Maruku Koyamaen. For oils and fats, cottonseed oil (manufactured by Getz Foods Sales Co., Ltd., edible cottonseed oil), and emulsifier: sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., DK ester F-160)
It was used.

On the other hand, Enterobacter aerog
enes IFO12010) was cultured on a normal agar medium at 37 ° C. for 24 hours, and then suspended in sterile physiological saline to a concentration of 10 ⁷ cells / ml to obtain an E. coli suspension. Here, a standard agar medium was used for the general viable cell count, and a desoxycholate medium and a BGLB medium (all manufactured by Far East Pharmaceutical Co., Ltd.) were used for the coliform bacteria.

A 1% E. coli suspension was added to the obtained matcha paste and mixed well. This is a vacuum bag for retort NL
No.-3 was dispensed into 2 bags of 3 g each, air was evacuated and sealed. One of the bags was subjected to a bacterial test as it was, and the other bag was sterilized by heating in a hot water bath at 80 ° C. for 10 minutes, cooled with running water, and subjected to a bacterial test. Bacterial tests were performed based on the food hygiene inspection guidelines. Table 1 shows the test results. As can be seen from Table 1, the number of general viable bacteria and the number of coliform bacteria are both 10
And decreased by ^three orders, it can be seen that coliform bacteria naturally occurring in green tea are sterilized.

[Table 1]

Example 4 (Study on sterilization of matcha paste) Matcha paste was prepared from five types of commercially available matcha, and the change in the number of bacteria was examined for each of them after heat sterilization. First, matcha: oil / fat: emulsifier was placed in a ratio of 2: 4: 0.5 in a stainless steel bowl and mixed well with a whisk. Here, regarding fats and oils, cottonseed oil (made by Getz Food Sales Co., Ltd., edible cottonseed oil),
The emulsifier is sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.)
DK Ester F-160).

The obtained matcha paste was dispensed into 2 bags of 3 g each in a vacuum bag NL-3 for retort, and the air was released to seal. One of them was tested for bacteria,
The other bag was sterilized by heating in a water bath at 80 ° C for 10 minutes.
Cooled with running water and tested for bacteria. Bacterial tests were performed based on the food hygiene inspection guidelines. As the medium, a standard agar medium was used for the general viable cell count, and a desoxycholate medium and a BGLB medium (all manufactured by Far East Pharmaceutical Co., Ltd.) were used for the coliform bacteria. Table 2 shows the test results.

[Table 2]

As is clear from Table 2, the heat-sterilization reduced the general viable cell count on the order of 10 ² to 10 ³ . In addition, the number of bacteria in the Escherichia coli group in the desoxycholate medium was 0 (zero), and further, in the BGLB medium, the number was changed from positive to negative.

Example 5 (Utilization of Matcha Paste to Foods) 320 g of cottonseed oil (made by Getz Food Sales Co., Ltd., edible cottonseed oil) per 160 g of matcha (manufactured by Maruku Koyamaen) and an emulsifier (Daiichi Kogyo Seiyaku Co., Ltd.) DK Ester F-160) was placed in a stainless steel bowl and mixed well with a whisk. The resulting matcha paste was dispensed into vacuum bags for retorts in an amount of 100 g each, and the air was released to seal. Furthermore, this matcha paste was heat-sterilized at 80 ° C. for 10 minutes in a hot water bath, and then cooled with running water.

1. I made a soft serve ice cream. The mouth of the bag of soft serve mix vanilla (manufactured by Nissei Co., Ltd.) was cut with scissors, and 65 g of matcha paste was poured into the mouth. Fold the mouth of the bag, hold it with your hand and shake gently to mix.
It was put into a soft serve making machine and operated.

The obtained soft ice cream had a vivid color matcha, and the flavor was not impaired.
Also, rather than adding powdered green tea itself, it is easier to mix uniformly with soft serve mix and vanilla, and it is excellent in terms of labor and flavor. In particular, matcha paste is sterilized, so bacteria (mainly coliforms) It was excellent in terms of hygiene.

2. Made noodles (a type of pasta).
2 eggs in 300 g of flour (Muso Corp., all-purpose flour)
One quarter teaspoon of salt and 65 g of matcha paste were added, and after firmly kneading, wrapped in a wet cloth and left for 1 hour. Thereafter, the powdered flour was spread thinly on a shaking table, cut into small pieces, and then boiled in boiling water. This was exposed to running water to drain water, fried with butter, and seasoned with salt and pepper. The matcha flavor was good and the color was bright.

3. I made matcha cream. To 100 g of shortening (Kanebuchi Chemical Industry Co., Ltd.) was added 30 g of white sugar and 6.5 g of matcha paste, and the mixture was whipped with a whisk. The resulting matcha cream had a good matcha color and flavor, and could be easily and uniformly mixed without so-called lumps. When the obtained matcha cream is eaten with crackers or the like, it becomes a savory sweet of matcha.

4. I made cookies. 100 g of soft flour (Muso Corp.), 70 g of unsalted butter, 30 g of sugar,
After mixing 12 g of eggs and 20 g of matcha paste, the mixture was wrapped in wrap and placed in a refrigerator for 1 hour. After that, they were taken out, shaped and baked in a 200 ° C. oven. It was easy to uniformly mix without so-called lumps. For this reason, there is no chunk of matcha left in the obtained cookies,
The texture was good.

As described above, in each case, the color of the matcha appeared clearly after cooking. In addition, the taste and flavor were satisfactory, and the texture was smooth. Above all, the matcha paste could be added directly without separate treatment, and was easy to mix and easy to use. In addition, fading due to long-term storage was small. Furthermore, since it was heat-sterilized, it was negative for coliform bacteria, and could be eaten safely and safely.

[0044]

The matcha paste according to the present invention is obtained by mixing powdered green tea with liquid oil and fat. Particularly, the powdered green tea is heat-sterilized in the production process, so that it is rarely used in natural powdered matcha. Bacteria, especially coliforms, have been killed by heat treatment. Therefore, Escherichia coli group does not propagate in the produced matcha paste and does not become positive. For this reason, it can be eaten safely with respect to hygiene, and the matcha paste can be stored for a long time. In addition, since matcha paste is a liquid (fluid) having fluidity, it is easy to mix and mix with other solutions and the like, and at this time, powder of matcha does not scatter, thereby producing matcha-flavored foods. It is easy to maintain on-site environmental hygiene. Furthermore,
The produced matcha paste retains the flavor and scent inherent in matcha, so that a matcha-flavored food with excellent flavor and scent can be produced.

Further, by heat-treating the above-obtained matcha paste with a water content of 20% or less, heat treatment can be performed without impairing the green color inherent to matcha. Furthermore, by setting the water content to 20% or less, matcha can be stored for a long time without fading the color. Therefore, it is possible to provide a matcha-flavored food that makes full use of the color of matcha.

Further, by mixing an emulsifier into a green tea paste in which powdered green tea is mixed with liquid oil and fat, the obtained green tea paste is not only mixed with the oil and fat component but also dissolved and mixed with water. As a result, the production target of matcha-flavored foods is expanded. In addition, by premixing the seasonings, it becomes easier to manufacture a matcha-flavored food.

[Brief description of the drawings]

FIG. 1 is a diagram showing a change in absorbance due to heating.

FIG. 2 is a diagram showing a change over time in absorbance after heating.

FIG. 3 is a diagram showing a change in absorbance due to heating.

FIG. 4 is a diagram showing a change over time in absorbance after heating.

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁶ Identification symbol FI A23L 1/19 A23L 1/00 A // A23L 1/00 A23D 9/00 518 (58) Field surveyed (Int.Cl. ⁶ A23F 3/00-5/50 A23D 7/00-9/06 A23L 1/00-1/035 A23L 9/00-9/30

Claims (5)

(57) [Claims] (1) cottonseed oil, sesame oil, olive oil, camellia oil,
Oil, corn oil, soybean oil, rapeseed oil, sunflower oil,
And a powdered green tea mixed with one or more liquid oils and fats selected from the group consisting of coconut oil and coconut oil . 2. The green tea paste has a water content of 20%.
The matcha paste according to claim 1, wherein: 3. The matcha paste according to claim 1, wherein the paste includes an emulsifier and a necessary seasoning.
Matcha paste to be described in. 4. Cotton seed oil, sesame oil, olive oil, camellia oil,
Oil, corn oil, soybean oil, rapeseed oil, sunflower oil,
A method for producing a matcha paste, comprising mixing powdered green tea with one or more liquid fats and oils selected from the group consisting of coconut oil and agitating the mixture, followed by heat sterilization. (5) cottonseed oil, sesame oil, olive oil, camellia oil, pat
Oil, corn oil, soybean oil, rapeseed oil, sunflower oil,
5. The method for producing a matcha paste according to claim 4, wherein the powdered green tea and the emulsifier are mixed and stirred with one or more liquid oils and fats selected from the group consisting of coconut oil and palm oil , followed by heat sterilization. .