JP7673738B2 - Method for producing matcha powder composition - Google Patents
Method for producing matcha powder composition Download PDFInfo
- Publication number
- JP7673738B2 JP7673738B2 JP2022501953A JP2022501953A JP7673738B2 JP 7673738 B2 JP7673738 B2 JP 7673738B2 JP 2022501953 A JP2022501953 A JP 2022501953A JP 2022501953 A JP2022501953 A JP 2022501953A JP 7673738 B2 JP7673738 B2 JP 7673738B2
- Authority
- JP
- Japan
- Prior art keywords
- matcha
- protein
- powder composition
- matcha powder
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、粉抹由来の緑色の色調の安定性が改善された、抹茶粉末組成物を製造する方法に関する。
本願は、２０２０年２月１９日に日本に出願された特願２０２０－０２６０８３号に基づき優先権を主張し、その内容をここに援用する。
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 in Japan on February 19, 2020, the contents of which are incorporated herein by reference.
抹茶飲料は、少なくとも摘採までの一定期間を遮光して育てた茶葉の粉末（抹茶粉末）を、水に加えて攪拌した飲料である。近年は、抹茶粉末から点てる手間が不要であり、簡便に飲めることから、ペットボトル等の容器に充填された液状の容器詰抹茶飲料が普及している。また、無糖のいわゆるストレートの抹茶飲料の他に、甘味料やミルクを入れた抹茶飲料も世界中で人気である。水と混合して攪拌するだけで手軽に抹茶飲料が楽しめること、嵩張らず、持ち運びに便利なことなどから、インスタント抹茶飲料用の粉末組成物も注目を浴びている。Matcha drinks are made by adding powdered tea leaves (matcha powder) that have been grown in the dark for at least a certain period before picking to water and stirring the mixture. In recent years, liquid packaged matcha drinks filled in containers such as plastic bottles have become popular because they are easy to drink and do not require the effort of making matcha powder. In addition to unsweetened, 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 convenient to carry.
インスタント抹茶飲料用の粉末組成物は、一般的に、粉末抹茶に対して、粉末状の賦形剤や甘味料、クリーミングパウダー等を混合することにより調製される。その他、抹茶粉末より抽出されたエキスに、賦形剤としてデキストリンを溶解させた後、乾燥させることによっても調製される。しかし、抹茶は、緑色の保持が難しく、インスタント抹茶飲料用の粉末組成物や容器詰抹茶飲料では、経時的に褐変して外観が悪くなるという問題がある。 Powder compositions for instant matcha beverages are generally prepared by mixing powdered matcha with powdered excipients, sweeteners, creaming powders, etc. Alternatively, they can be prepared by dissolving dextrin as an excipient in an extract extracted from matcha powder and then drying it. 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, deteriorating their appearance.
抹茶の緑色は、水に触れると損なわれやすい。そこで、抹茶粉末は一般的に、乾燥粉末又は液体状油脂に混合したペーストとして保存される。例えば、特許文献１には、液体状油脂に抹茶粉末を混合してなる茶ペーストを、乳化水溶液に加えることで親水性茶ペーストとする方法が開示されている。当該方法により得られた親水性茶ペーストは、抹茶の変色が抑制されており、かつ水溶性成分になじませるのに適している。また、抹茶粉末組成物の色調保持性を改善する方法としては、例えば、特許文献２には、親油性乳化剤を添加した油脂に抹茶粉末を分散させた抹茶分散油と、親水性乳化剤を添加した糖質水分散液とを、混合して均質化することによって、抹茶粉末を油脂被膜と糖質被膜で被覆し安定化する方法が開示されている。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 oil. For example,
その他、抹茶粉末組成物の品質を改善する方法として、特許文献３には、抹茶粉末を油脂に混合して分散させた粉末抹茶分散油脂と糖質を含まない水とを、混合して均質化する方法が開示されている。当該方法により、抹茶粉末組成物を水等に分散させた際の分散安定性が改善される。As another method for improving the quality of a matcha powder composition,
特許文献１～３に記載の方法によっては、インスタント抹茶飲料用の粉末組成物の製造工程中や賞味期限中の色調保持効果が不十分であり、褐変が進んでしまう。
本発明は、抹茶由来の緑色の色調の安定性が改善された抹茶粉末組成物を製造する方法を提供することを目的とする。
The methods described in
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.
本発明者らは、上記課題を解決すべく鋭意研究した結果、抹茶粉末と食用油と水を含む混合物を乳化した後に粉末化する際に、前記混合物にタンパク質を含有させることにより、抹茶粉末組成物の色調安定性を改善できることを見出し、本発明を完成させた。As a result of intensive research to solve the above problems, the inventors 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, and thus completed the present invention.
［１］ 本発明の第一の態様に係る抹茶粉末組成物の製造方法は、抹茶粉末、タンパク質、食用油、及び水を含有する混合物を、均質化処理した後に粉末化処理し、前記タンパク質が、乳ホエイタンパク質、大豆タンパク質、又は卵白タンパク質であることを特徴とする。
［２］ 前記［１］の抹茶粉末組成物の製造方法においては、前記抹茶粉末を前記食用油と混合し、得られた抹茶分散油と、前記タンパク質と水を含む混合物とを混合し、得られた混合物を均質化処理した後に粉末化処理することが好ましい。
［３］ 前記［１］又は［２］の抹茶粉末組成物の製造方法においては、下記式を充たすＡ（式中、Ｐｐは、前記混合物中の前記抹茶粉末由来のポリフェノールの量を表し、Ｐｔは、前記混合物中のタンパク質の量を表す）が、３．０以上となるように、前記抹茶分散油に混合するタンパク質の量を調整することが好ましい。
[1] A method for producing a matcha powder composition according to a first aspect of the present invention is characterized in that a mixture containing matcha powder, a protein, an edible oil, and water is homogenized and then powdered, and the protein is milk whey protein, soy protein, or egg white protein .
[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.
［４］ 前記［１］～［３］のいずれかの抹茶粉末組成物の製造方法においては、前記タンパク質が、乳ホエイタンパク質であることが好ましい。
［５］ 前記［１］～［４］のいずれかの抹茶粉末組成物の製造方法においては、製造後に遮光環境下で６０℃、７日間保存した後の抹茶粉末組成物の分光色差計で測定されたＬ＊ａ＊ｂ＊表色系のａ値から、製造後前記保存前の抹茶粉末組成物の分光色差計で測定されたＬ＊ａ＊ｂ＊表色系のａ値を差し引いた値が、３．０以下であることが好ましい。
［６］ 前記［１］～［５］のいずれかの抹茶粉末組成物の製造方法においては、前記粉末化処理により得られた粉末組成物に、さらに、クリーミングパウダー及び甘味料からなる群より選択される１種以上を混合することが好ましい。
［７］ 前記［１］～［６］のいずれかの抹茶粉末組成物の製造方法においては、製造された抹茶粉末組成物が、抹茶飲料用粉末組成物であることが好ましい。
［８］ 本発明の第二の態様に係る抹茶粉末組成物の色調安定性の改善方法は、抹茶粉末、タンパク質、食用油、及び水を含有する混合物を、均質化処理した後に粉末化処理し、前記タンパク質が、乳ホエイタンパク質、大豆タンパク質、又は卵白タンパク質であることを特徴とする。
[4] In the method for producing a matcha powder composition according to any one of [1] to [3] above, it is preferable that the protein is milk whey 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 in the L*a*b* color system measured with a spectrocolorimeter for the matcha powder composition after storage at 60°C for 7 days in a light-shielded environment after production from the a value in 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] In the method for producing a matcha powder composition according to any one of [1] to [5] above, it is preferable to further mix one or more types selected from the group consisting of creaming powder and sweeteners with the powder composition obtained by the powdering treatment.
[7] In the method for producing a matcha powder composition according to any one of [1] to [6] above, it is preferable that the produced matcha powder composition is a powder composition for a matcha drink.
[8] A method for improving the color stability of a matcha powder composition according to a second aspect of the present invention is characterized in that a mixture containing matcha powder, a protein, an edible oil, and water is homogenized and then powdered, and the protein is milk whey protein, soy protein, or egg white protein .
本発明に係る抹茶粉末組成物の製造方法により、色調の安定性が高い抹茶粉末組成物を製造できる。このため、当該製造方法により、抹茶由来の緑色が良好であり、かつ保存後でも褐変し難く、抹茶由来の緑色が長期間保持される抹茶粉末組成物を製造できる。The method for producing a matcha powder composition according to the present invention makes it possible to produce a matcha powder composition with high color stability. This method therefore makes it possible to produce a matcha powder composition that has a good green color derived from matcha, is resistant to browning even after storage, and retains the green color derived from matcha for a long period of time.
本発明及び本願明細書において、「粉末」とは粉粒体（異なる大きさの分布をもつ多くの固体粒子からなり、個々の粒子間に、何らかの相互作用が働いているもの）を意味する。また、「顆粒」は粉末から造粒された粒子（顆粒状造粒物）の集合体である。粉末には、顆粒も含まれる。In this invention and this specification, "powder" means a granular material (consisting of many solid particles with a distribution of different sizes, with some interaction between the individual particles). Also, "granules" are an aggregate of particles (granular granulated material) granulated from powder. Powder also includes granules.
本発明及び本願明細書において、「抹茶粉末組成物」とは、抹茶粉末とその他の成分を原料として製造された、粉末からなる組成物を意味する。また、本発明及び本願明細書において、「インスタント抹茶飲料用粉末組成物」とは、水や牛乳等の液体に溶解又は希釈させることによって抹茶飲料（抹茶を含有しており、抹茶風味を有する飲料）を調製し得る粉末組成物を意味する。In the present invention and this specification, the term "matcha powder composition" refers to a composition made of powder produced using 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).
本発明に係る抹茶粉末組成物の製造方法は、抹茶粉末、タンパク質、食用油、及び水を含有する混合物を、均質化処理した後に粉末化処理して抹茶粉末組成物を製造する。
抹茶粉末、タンパク質、食用油、及び水を含有する混合物を、均質化処理した後に粉末化処理することにより、抹茶粉末組成物の色調安定性を改善することができる。
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.
抹茶の緑色は主にクロロフィルに由来しており、抹茶粉末を食用油と混合することによって、クロロフィルが油に抽出される。この結果、クロロフィルが水によって分解されることを抑制できる。本発明においては、抹茶粉末をそのまま粉末原料とするのではなく、食用油と水の混合物に分散させて乳化物にした後に粉末化しており、この食用油によって、クロロフィルの水による分解が抑制される。本発明では、さらに、乳化処理前の抹茶粉末と食用油と水の混合物に、タンパク質を混合した後に均質化と粉末化を行う。このタンパク質により、得られた抹茶粉末組成物の褐変が効果的に抑制できる。本発明においては、緑色色素であるクロロフィルを食用油で保護し、さらにタンパク質によって褐変の原因物質の褐変を抑制することにより、得られた抹茶粉末組成物の変色を効果的に抑制でき、色調安定性が改善される。The green color of matcha comes mainly from chlorophyll, and by mixing matcha powder with edible oil, the chlorophyll is extracted into the oil. As a result, the decomposition of chlorophyll by water can be suppressed. 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 edible oil suppresses the decomposition of chlorophyll by water. 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. The 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 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.
タンパク質により褐変が抑制される理由は明らかではないが、褐変の原因物質とタンパク質が何等かの相互作用を行うことにより、褐変が抑制されるのではないかと推察される。例えば、カテキン等の茶ポリフェノールの重合が褐変の原因の１つであり、タンパク質が茶ポリフェノールと結合することにより、重合が抑制されると推察される。 The reason why browning is inhibited by proteins is unclear, but it is speculated that browning is inhibited by some kind of interaction between proteins and substances that cause browning. For example, one of the causes of browning is the polymerization of tea polyphenols such as catechin, and it is speculated that polymerization is inhibited by proteins binding to tea polyphenols.
抹茶粉末の原料となる茶葉は、碾茶の葉であって、発酵させずに生のままの葉であればよく、一番茶であってもよく、二番茶であってもよく、三番茶であってもよく、秋冬番茶であってもよい。本発明で用いられる抹茶粉末は、１種類の茶葉から調製された抹茶粉末であってもよく、２種類以上の抹茶粉末を組み合わせて用いてもよい。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 tea. The matcha powder used in the present invention may be matcha powder prepared from one type of tea leaves, or a combination of two or more types of matcha powder.
秋冬番茶や三番茶のような茶ポリフェノールの含有量が比較的多い茶葉の抹茶粉末を原料とした場合に、より本発明の色調安定性改善効果が発揮でき、好ましい。一番茶や二番茶の茶葉の抹茶粉末を原料とした場合にも、鮮やかな緑色がより長期間保持される抹茶粉末組成物を製造できる。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 tea 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 can be produced that retains its vivid green color for a longer period of time.
本発明においては、まず、抹茶粉末、タンパク質、食用油、及び水を含有する混合物（以下、「抹茶混合物」ということがある。）を調製する。抹茶混合物を均質化処理した後、粉末化することによって、抹茶粉末組成物が製造できる。抹茶混合物の調製において、抹茶粉末、タンパク質、食用油、及び水を混合する順番は特に限定されるものではなく、例えば、抹茶粉末を食用油と混合し、得られた抹茶分散油に、タンパク質と水を含む混合物（タンパク質を含む水溶液）を混合することができる。また、抹茶粉末とタンパク質を含有する水溶液を調製した後、当該水溶液に食用油を混合してもよい。クロロフィルが水により分解されることをより効果的に抑制できるため、本発明においては、抹茶粉末を食用油と混合し、得られた抹茶分散油に、タンパク質を含む水溶液を混合することが好ましい。当該抹茶分散油には、タンパク質を含む水溶液に加えて、さらに油脂を混合してもよい。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.
本発明において用いられる食用油としては、特に限定されるものではなく、天然油であってもよく、加工油であってもよく、合成油であってもよい。当該食用油としては、例えば、パーム油、パーム核油、水添パーム核油、ヤシ油（ココナッツオイル）、硬化ヤシ油、菜種油（キャノーラ油）、コーン油、大豆油、こめ油、サフラワー油（ベニバナ油）、綿実油、ひまわり油、中鎖脂肪酸トリグリセライド等が挙げられる。これらの食用油のうち、特にパーム油、パーム核油、水添パーム核油、ヤシ油、硬化ヤシ油、菜種油、又は中鎖脂肪酸トリグリセライド（炭素数６～１２の脂肪酸がグリセロールにエステル結合したトリグリセライド）が好ましく用いられる。当該食用油としては、１種類のみであってもよく、２種類以上を組み合わせて用いてもよい。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 (canola 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 one type only, or two or more types may be used in combination.
抹茶粉末と食用油の混合比は、特に限定されるものではなく、製造される抹茶粉末組成物の想定される使用態様、その他の原料に含まれている油分量、乳化処理やその後の粉末化処理の効率等を考慮して適宜調整することができる。例えば、粉末抹茶１質量部当たり、食用油を１～１０質量部とすることができる。The mixing ratio of matcha powder and edible oil is not particularly limited, and can be adjusted as appropriate taking into consideration the expected manner of use of the produced matcha powder composition, the amount of oil contained in the other ingredients, 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.
本発明において用いられるタンパク質としては、可食性のタンパク質であれば特に限定されるものではない。当該可食性のタンパク質は、動植物や微生物等の天然物由来のタンパク質であってもよく、化学合成されたタンパク質であってもよい。また、粗精製又は精製されたタンパク質を原料としてもよく、タンパク質以外の成分を比較的多く含むものを原料としてもよい。また、抹茶混合物に配合されるタンパク質は、塩であってもよい。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.
当該タンパク質としては、具体的には、例えば、乳タンパク質、大豆タンパク質、卵白タンパク質等が挙げられる。また、酵母エキスのような各種タンパク質の加水分解物や、タンパク質以外の成分を含むものであってもよい。本発明において抹茶粉末と混合させるタンパク質としては、より高い色調安定性改善効果が得られることから、乳タンパク質であることが好ましく、カゼインタンパク質、乳ホエイタンパク質がより好ましく、カゼインタンパク質が特に好ましい。 Specific examples of such proteins include milk proteins, soybean proteins, and egg white proteins. In addition, various protein hydrolysates such as yeast extract and those containing components other than proteins may also 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, since a higher color stability improvement effect can be obtained.
添加するタンパク質の量が、抹茶粉末の量に対して少なすぎると、充分な色調安定性改善効果が得られにくい。一方で、添加するタンパク質の量が多すぎると、抹茶混合物の粘度が高くなりすぎる場合がある。このため、添加するタンパク質量は、製造される抹茶粉末組成物１００質量部当たり、０．１質量部以上が好ましく、１質量部以上がより好ましく、１～３０質量部がさらに好ましく、５～１７質量部がよりさらに好ましい。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 too much protein is added, 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.
本発明において、抹茶粉末に添加するタンパク質によって得られる色調安定性改善効果は、下記式を充たすＡと高い相関がある。式中、Ｐｐは、抹茶混合物中の前記抹茶粉末由来のポリフェノールの量を表し、Ｐｔは、抹茶混合物中のタンパク質の量を表す。本発明においては、より高い色調安定性改善効果が得られることから、抹茶混合物に含有させるタンパク質の量を、Ａが、好ましくは３．０以上、より好ましくは４．０以上、さらに好ましくは５．０以上となるように調整することが好ましい。In the present invention, the color stability improvement 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 polyphenols 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 improvement 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.
抹茶混合物中のポリフェノール量は、原料の抹茶粉末のポリフェノール濃度と抹茶混合物に配合した抹茶粉末の量から求めることができる。抹茶混合物に含有させるタンパク質の量は、タンパク質を含有する原料のタンパク質濃度と、抹茶混合物に配合した当該原料の量から算出することができる。また、製造された抹茶粉末組成物のポリフェノールの量とタンパク質の量は、それぞれ、抹茶混合物中のポリフェノールの量と抹茶混合物中のタンパク質の量に相当する。このため、抹茶粉末組成物のポリフェノールの量とタンパク質の量から、Ａを求めることもできる。抹茶粉末組成物や抹茶粉末中のポリフェノールの量は、例えば、フォーリン・チオカルト法により没食子酸として測定することができる。抹茶粉末組成物や原料中のタンパク質の量は、例えば、ケルダール法（“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）や燃焼法で測定することができる。The amount of polyphenols in the matcha mixture can be determined from the polyphenol concentration of the raw matcha powder and the amount of matcha powder blended into 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 into the matcha mixture. 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.
粉末化には一般的に粉末化基材が用いられる。本発明において、抹茶混合物に含有させるタンパク質は、粉末化基材として機能する。本発明においては、タンパク質のみを粉末化基材としてもよく、タンパク質以外の粉末化基材を併用してもよい。抹茶混合物に含有させる粉末化基材のうち、タンパク質以外のものとしては、一般的に粉末組成物の製造時に、賦形剤や結合剤として用いられている各種粉末化基材の中から１種又は２種以上を適宜選択して用いることができる。タンパク質以外の粉末化基材としては、デキストリン、粉あめ、水あめ、コーンシロップ等の澱粉分解物、シヨ糖、グルコース、麦芽糖、トレハロース等の糖類、難消化性デキストリン、キサンタンガム、ペクチン、グアーガム、カラギーナン等の食物繊維等が挙げられる。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.
抹茶混合物には、タンパク質以外に、抹茶の褐変を抑制し、色調安定性を改善することが知られている公知の成分を含有させてもよい。当該成分としては、例えば、ビタミンＣ及びその塩；銅、鉄、亜鉛、マグネシウム等の多価陽イオンの塩；アラビアガム、澱粉、オクテニルコハク酸澱粉、トレハロース、サイクロデキストリン、糖アルコール、バリン（アミノ酸）等が挙げられる。In addition to proteins, the matcha mixture may contain known ingredients that are known to inhibit browning of matcha and improve color stability. Examples of such ingredients include 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).
抹茶混合物には、粉末化基材以外にも、各種の原料を添加することができる。当該原料としては、乳化剤、甘味料、ミルク類原料、酸味料、ｐＨ調整剤、香料、ミネラル、流動性改良剤、酸化防止剤等が挙げられる。In addition to the powdered base material, various ingredients can be added to the matcha mixture. These ingredients include emulsifiers, sweeteners, milk ingredients, acidulants, pH adjusters, flavorings, minerals, flow improvers, antioxidants, etc.
乳化剤としては、例えば、モノグリセライド、ジグリセライド、有機酸モノグリセライド、ポリグリセリンエステル等のグリセリン脂肪酸エステル系乳化剤；ソルビタンモノステアレート、ソルビタンモノオレエート等のソルビタン脂肪酸エステル系乳化剤；プロピレングリコールモノステアレート、プロピレングリコールモノパルミテート、プロピレングリコールオレエート等のプロピレングリコール脂肪酸エステル系乳化剤；ショ糖ステアリン酸エステル、ショ糖パルミチン酸エステル、ショ糖オレイン酸エステル等のシュガーエステル系乳化剤；レシチン、レシチン酵素分解物等のレシチン系乳化剤等が挙げられる。Examples of emulsifiers include glycerin fatty acid ester-based emulsifiers such as monoglycerides, diglycerides, organic acid monoglycerides, and polyglycerin esters; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol oleate; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; and lecithin-based emulsifiers such as lecithin and lecithin enzyme hydrolysates.
甘味料としては、砂糖、オリゴ糖、ブドウ糖果糖液糖等の糖類、エリスリトール、トレハロース、ソルビトール等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース等の高甘味度甘味料、ステビア等が挙げられる。砂糖としては、グラニュー糖であってもよく粉糖であってもよい。 Examples of sweeteners include sugars such as sugar, oligosaccharides, and glucose-fructose liquid sugar, sugar alcohols such as erythritol, trehalose, and sorbitol, high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose, and stevia. Sugar may be granulated sugar or powdered sugar.
酸味料としては、クエン酸、酒石酸、リンゴ酸などの食品添加物が挙げられる。
ｐＨ調整剤としては、例えば、クエン酸、コハク酸、酢酸、乳酸、リンゴ酸、酒石酸、グルコン酸等の有機酸や、リン酸等の無機酸、炭酸カリウム、炭酸水素ナトリウム（重炭酸ナトリウム）、二酸化炭素等が挙げられる。
香料としては、ミルク香料、抹茶香料等が挙げられる。
ミネラルとしては、ナトリウム、カリウム、カルシウム、マグネシウム等が挙げられる。
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.
ミルク類原料としては、乳、植物性ミルク等が挙げられる。
乳としては、全粉乳、脱脂粉乳、牛乳（生乳又は調整乳）、低脂肪乳、濃縮乳、脱脂濃縮乳、無糖練乳、加糖練乳、無糖脱脂練乳、加糖脱脂練乳、乳糖、生クリーム、バター等が挙げられる。
植物性ミルクとしては、豆類のミルクやナッツのミルクが挙げられる。豆類のミルクとしては、豆乳、ピーナッツミルク等が挙げられる。ナッツのミルクとしては、アーモンドミルク、クルミ（ウォールナッツ）ミルク、ピスタチオミルク、ヘーゼルナッツミルク、カシューナッツミルク、ピーカンナッツミルク等が挙げられる。
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, skim concentrated 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.
流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。
酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、ＢＨＴ（ジブチルヒドロキシトルエン）、ＢＨＡ（ブチルヒドロキシアニソール）、エリソルビン酸ナトリウム、没食子酸プロピル、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸等が挙げられる。
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.
前述の通り、本発明の抹茶粉末組成物の製造方法において、抹茶粉末と食用油を混合して得られた抹茶分散油と、タンパク質と水を含む混合物とを混合することによって、抹茶混合物を調製し、得られた抹茶混合物を均質化処理した後に粉末化処理することが好ましい。タンパク質以外のその他の粉末化基材や、水溶性の原料は、予め当該タンパク質と水の混合物に配合させておくことが好ましい。油溶性の原料は、粉末抹茶と共に抹茶分散油に予め含有させておくことが好ましい。乳化剤は、使用する乳化剤の種類に応じて、抹茶分散油とタンパク質を含む水溶液のいずれかに配合することができ、抹茶分散油とタンパク質を含む水溶液の両方に配合することが好ましい。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 to homogenize the obtained matcha mixture and then powderize it. It is preferable to premix other powdered base materials other than protein and water-soluble ingredients with the mixture of protein and water. It is preferable to premix oil-soluble ingredients with powdered matcha in the matcha dispersion oil. 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.
これらの原料の混合は、室温で行ってもよいが、より効率よくクロロフィルが抽出されるため、３０～８０℃で行うことが好ましく、５０～８０℃で行うことがより好ましい。例えば、これらの温度に加温した食用油に、粉末抹茶を添加して分散させる。抹茶粉末と食用油を混合した後に攪拌することで、クロロフィルをより効率よく抽出することができ、また、抹茶粉末が均一に分散した抹茶分散油を得ることができる。このクロロフィルが十分に抽出された抹茶分散油に、タンパク質等のその他の水溶性原料を含む水溶液を混合することによって、抹茶混合物が得られる。These ingredients can be mixed at room temperature, but in order to extract chlorophyll 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 and dispersed in edible oil that has been heated to these temperatures. By mixing the 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 ingredients such as protein.
抹茶粉末、タンパク質、食用油、水、及びその他の全ての原料を混合した抹茶混合物を調製した後、この抹茶混合物に均質化処理を行う。均質化処理は、ホモゲナイザーやコロイドミルのような圧力によって分散・乳化を行う乳化機や、超音波をよって分散・乳化を行う乳化機等の、飲食品の均質化処理に一般的に使用される乳化機を用いて常法により行うことができる。本発明においては、高圧式ホモゲナイザー等の高圧力乳化機を用いることが好ましい。また、均質化処理の前に予備乳化として攪拌処理を行うことも好ましい。 After preparing a matcha mixture by mixing matcha powder, protein, edible oil, water, and all other ingredients, this matcha mixture is subjected to a homogenization process. The homogenization process can be carried out in a conventional manner using an emulsifier that is commonly 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.
抹茶粉末組成物は、均質化処理によって水中油型乳化液（Ｏ／Ｗエマルション）とした後、粉末化処理を行う。粉末化処理において、均質化された抹茶混合物から水分が除去される。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られた抹茶粉末組成物は、必要に応じて、分級、造粒及び粉砕等を行ってもよい。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.
得られた抹茶粉末組成物は、さらに、その他の粉末と混合してもよい。当該その他の粉末としては、可食性の粉末であれば特に限定されるものではなく、目的の抹茶粉末組成物の品質等に応じて適宜選択して用いることができる。当該他の粉末としては、例えば、抹茶飲料以外の嗜好性飲料の可溶性固形分、クリーミングパウダー（クリームの代用として、コーヒー等の嗜好性飲料に添加される粉末）、ミネラル、甘味料、ミルク類原料、酸味料、香料、食物繊維、賦形剤、結合剤、流動性改良剤等が挙げられる。甘味料、ミルク類原料、酸味料、香料、食物繊維、賦形剤、結合剤、流動性改良剤としては、前記で挙げられたもののうち、粉末状のものを用いることができる。クリーミングパウダーとしては、コーヒー等の嗜好性飲料のクリーム代替品として使用されている各種のものを用いることができる。
これらの中でも、前記粉末化処理により得られた粉末組成物に、クリーミングパウダー及び甘味料からなる群より選択される少なくとも１種をさらに混合することが好ましく、甘味料をさらに混合することがより好ましい。
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 powdering process, and it is more preferable to further mix a sweetener.
本発明に係る抹茶粉末組成物の製造方法により製造された抹茶粉末組成物は、色調安定性が高く、製造工程や保存期間において抹茶由来の緑色が損なわれにくい。このため、本発明に係る抹茶粉末組成物の製造方法により、原料とする抹茶粉末の緑色と近しい、緑色が鮮明な抹茶粉末組成物が得られる。また、得られた抹茶粉末組成物は、長期保存後にも褐変等の色調の劣化が少なく、抹茶本来の鮮やかな緑色がより長期間保持できる。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 produce 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, such as browning, even after long-term storage, and can retain the original vivid green color of matcha for a longer period of time.
後記実施例に示すように、抹茶由来の視認される緑色は、分光色差計で測定されたＬ＊ａ＊ｂ＊表色系のａ値（以下、単に「ａ値」ということがある。）と相関する。ａ値が小さいほど、緑が鮮明であり、褐変等によって緑色が損なわれると、ａ値が大きくなる。本発明に係る抹茶粉末組成物の製造方法においては、製造後保存前の抹茶粉末組成物のａ値［ａｐ］から、粉末化基材としてタンパク質を使用せずに製造した、すなわち、抹茶分散油に粉末化基材としてのタンパク質を混合せずに製造した保存前の抹茶粉末組成物のａ値［ａｃ］を差し引いた値（［ａｐ］－［ａｃ］）が、－０．２以下であることが好ましく、－０．６以下であることがより好ましく、－０．９以下であることがさらに好ましい。
ここで、抹茶粉末組成物のＬ＊ａ＊ｂ＊表色系は、熱水にて溶解後、常温まで冷却した１０質量％水溶液について、分光色差計（例えば、「ＳＥ６０００」、日本電色工業製）を用いて測定することができる。
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 obtained by dissolving the composition in hot water and then cooling it to room temperature.
本発明に係る抹茶粉末組成物の製造方法において製造される抹茶粉末組成物は、長期間保存後によるａ値の変化が小さい。例えば、製造後に遮光環境下で６０℃、７日間保存した後の抹茶粉末組成物のａ値［ａＳ］から、製造後保存前の抹茶粉末組成物のａ値［ａｐ］を差し引いた値（［ａＳ］－［ａｐ］）値が、３．０以下であることが好ましく、２．５以下であることがより好ましく、２．０以下であることがさらに好ましい。なお、６０℃、７日間保存は、常温８ヵ月保存に相当する。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 is equivalent to storage at room temperature for 8 months.
本発明に係る抹茶粉末組成物の製造方法により製造された抹茶粉末組成物は、水等に溶解させて喫飲される抹茶飲料用粉末組成物とすることができる。本発明に係る抹茶粉末組成物の製造方法により製造された抹茶粉末組成物は、従来の抹茶粉末と同様に、飲料以外の食品の原料として用いることもできる。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 powder.
抹茶飲料用粉末組成物とする場合、当該抹茶粉末組成物は、飲用１杯分を小パウチなどに個包装したり、使用時に容器から振り出したりスプーンで取り出したりして使用するように瓶などの容器に数杯分をまとめて包装して商品として供給することもできる。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 one cup's worth of drink is consumed, or the composition can be packaged in a container such as a bottle so that several cups' worth 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.
個包装タイプとは、スティック状アルミパウチ、ワンポーションカップなどに抹茶飲料１杯分の中身を充填包装するものであり、容器を開けて指で押し出すなどの方法で中身を取り出すことができる。個包装タイプは、１杯分が密閉包装されているので取り扱いも簡単で、衛生的であるという利点を有する。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 removed 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.
次に実施例等を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。なお、以下の実施例等において、特に記載がない限り、「％」は「質量％」を意味する。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.
［参考例１］
抹茶由来の緑色の色調安定性とタンパク質との関係を調べた。
具体的には、表１の配合で調製した溶液を、攪拌装置（（株）プライミクス社製、「ラボ・リューション」）により１５００ｒｐｍで３分間、次いで８０００ｒｐｍで１５分間の攪拌を行い、抹茶溶液を調製した。この抹茶溶液に対して、遠心分離機（日立工機(株)製、「ＨＩＴＡＣＨＩ ｈｉｍａｃ ＣＲ ２２ＧII」）にて３０００ｒｐｍで１５分間の遠心処理を行い、抹茶の不溶性成分を除去した。回収された上清を更に「アミコンウルトラー１５」（メルク社製）により遠心式の限外ろ過し、分子量１０，０００以下の画分（低分子量画分）を回収した。回収された低分子量画分について、フォーリン・チオカルト法により、茶ポリフェノール量を没食子酸として定量した。測定結果を表１に示す。
[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 for 3 minutes at 1500 rpm and then 15 minutes at 8000 rpm using a stirring device (Primix Corporation, "Labo-lution") to prepare a matcha solution. The matcha solution was centrifuged for 15 minutes at 3000 rpm 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.
目視の結果、抹茶溶液の緑色は、酸カゼインを配合してタンパク質量が多かった試験区のほうが、酸カゼインを配合していない対照区よりも鮮やかであった。また、試験区の低分子画分の茶ポリフェノール量は、対照区の１／３程度しかなかった。これ等の結果から、茶ポリフェノールが抹茶の緑色の色調変化の原因物質の一つであり、試験区では、タンパク質により茶ポリフェノールが吸着除去されたと推察された。Visual inspection showed that the green color of the matcha solution was brighter in the test area, which contained a higher amount of protein due to the inclusion of acid casein, than in the control area, which did not contain acid casein. Furthermore, the amount of tea polyphenols in the low molecular weight fraction in the test area was only about one-third that of the control area. 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 area, tea polyphenols were adsorbed and removed by proteins.
［参考例２］
抹茶粉末中の茶ポリフェノールの量とクロロフィルの量と色調の関係を調べた。
中グレードの抹茶粉末Ａと、上グレードの抹茶粉末Ｂ及びＣに対して、目視で色調を評価し、かつその茶ポリフェノール量を測定した。
[Reference Example 2]
The relationship between the amount of tea polyphenols and chlorophyll in matcha powder and its color was investigated.
The color tone of the medium grade matcha powder A and the high grade matcha powders B and C was evaluated visually, and the amount of tea polyphenols was measured.
具体的には、各抹茶粉末３ｇに、７５容量％のエタノール３０ｍＬを加えて混合し、室温で３時間静置して、抹茶から茶ポリフェノールを抽出した。得られた抽出物に対して、遠心分離機（日立工機(株)製、「ＨＩＴＡＣＨＩ ｈｉｍａｃ ＣＲ ２２ＧII」）にて３０００ｒｐｍで１０分間の遠心処理を行い、不溶性成分を除去した上清を得た。当該上清を更に、孔径１μｍのろ紙に通して得たろ液を、適宜、水で希釈することによって検体を得た。得られた検体の茶ポリフェノール量を、フォーリン・チオカルト法により、没食子換算で分析した。一方で、検体のクロロフィルを、８０容量％アセトンにより抽出し、吸光光度法により測定した。測定結果を表２に示す。この結果、茶ポリフェノール量が少ないほど、またクロロフィルが多いほど、グレードが高く、緑色が鮮やかであった。Specifically, 30 mL of 75% ethanol was added to 3 g of each matcha powder, mixed, and left to stand at room temperature for 3 hours to extract tea polyphenols from the matcha. The resulting extract was centrifuged at 3,000 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.
［実施例１］
抹茶由来の緑色について、目視評価と分光色差計で測定されたＬ＊ａ＊ｂ＊表色系の各値との関係を調べた。
[Example 1]
The relationship between the visual evaluation of the green color derived from matcha and each value of the L*a*b* color system measured with a spectrophotometer was examined.
具体的には、まず、表３に記載の処方のうち、水添パーム核油３０質量％のうちの１０質量％と抹茶粉末Ａとを、７０℃で攪拌混合して、抹茶分散油を調製した。これとは別に、水添パーム核油３０質量％のうちの２０質量％と乳化剤（グリセリン脂肪酸エステル及びソルビタン脂肪酸エステル）とを、７０℃で攪拌混合して、乳化剤溶解油を調製した。抹茶、油脂、乳化剤以外の原料を６０℃の水に添加して攪拌混合した水溶液を調製した。当該水溶液に、乳化剤溶解油を混合し、８０００ｒｐｍ、５分間の予備乳化を行った後、更に抹茶分散油を混合して、４０％固形分（６０％の水を使用）の溶液を調製した。得られた溶液を、８０００ｒｐｍで１５分間攪拌（（株）プライミクス社製、「ラボ・リューション」）して予備乳化を行った後、高圧式ホモゲナイザー（（株）エスエムテー製、「ＬＡＢ２０００」）を用いて乳化処理を行って乳化物を得た。グリセリン脂肪酸エステルは、理研ビタミン（株）社製の「ポエムＰ－２００」を、ソルビタン脂肪酸エステルは、花王（株）社製の「エマゾールＰ－１０Ｖ」を、それぞれ用いた。なお、対照区に含まれているカゼインは、乳化に必要な最小量のタンパク質であり、試験区では、粉末化基材としてカゼインを更に配合した。Specifically, first, 10% by mass of the 30% by mass of hydrogenated palm kernel oil in the formulation shown in Table 3 was stirred and mixed with matcha powder A at 70°C to prepare matcha dispersion oil. Separately, 20% by mass of the 30% by mass of hydrogenated palm kernel oil was stirred and mixed with emulsifiers (glycerin fatty acid ester and sorbitan fatty acid ester) 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, after which 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-Lusion"), 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 blended in the test group as a powdered base material.
得られた乳化物の一部を水で１０％固形分濃度に希釈し、この希釈液について、分光色差計（「ＳＥ６０００」、日本電色工業製）を用いてＬ＊ａ＊ｂ＊表色系を測定した。次いで、この乳化物を６０℃恒温機内で２２時間保持した後、一部を水で１０％固形分濃度に希釈し、この希釈液について、同様にしてＬ＊ａ＊ｂ＊表色系を測定した。測定結果を表４に示す。表中、「Δａ＊」は、保存前の対照区のａ＊との差である。「ΔＬ＊」、「Δｂ＊」、「ΔＣ＊」も同様である。A portion of the resulting emulsion was diluted with water to a 10% solids concentration, 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 10% solids concentration, 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*".
この結果、粉末化基材としてカゼインタンパク質を配合していない対照区では、６０℃、２２時間の保存により、褐変が進み、緑色が劣化していた。これに対して、カゼインタンパク質を配合した試験区では、保存前と保存後の両方において、対照区よりも抹茶の緑が鮮やかであった。これらの結果から、抹茶分散油にタンパク質を添加することにより、抹茶の色調安定性が改善されることがわかった。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 22 hours of storage at 60°C. In contrast, in the test group, which contained 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 the color stability of matcha is improved by adding protein to the matcha dispersion oil.
また、ａ＊値は、目視による緑色が鮮やかなほど小さく、劣化するほど大きくなっていた。保存前の対照区と試験区では、ａ＊値の差はわずか０．３だが、目視でみても、試験区のほうが対照区よりもより緑が鮮明であった。一方で、ａ＊値以外の測定値は、目視評価を十分に説明するものでは無かった。これらの結果から、ａ＊値は、目視で評価する抹茶の緑の鮮やかさの指標になること、ａ＊値の０．３の差は、目視でも明らかな緑色の差を示すこと、がわかった。 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 viewed visually, the test section had a more vivid green color than the control section. On the other hand, the measured values other than the a* value did not fully explain the visual evaluation. These results show that the a* value is an index of the vividness of the green color of matcha when visually evaluated, and that a difference of 0.3 in the a* value indicates a clear difference in the green color even when viewed visually.
以降において、抹茶の色調安定性改善効果を、以下の判断基準に従って判断した。 Hereafter, the effect of improving the color stability of matcha was judged according to the following criteria.
［実施例２］
参考例２で使用した抹茶粉末Ａ～Ｃを用いて、茶ポリフェノール量とタンパク質量の抹茶の色調に対する影響を調べた。
具体的には、表６に記載の配合で、実施例１と同様にして均質化した乳化物を調製し、ａ＊値を測定した。茶ポリフェノール量は、参考例２における各抹茶粉末の茶ポリフェノールの分析値から算出した。
[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 analytical values of tea polyphenols in each matcha powder in Reference Example 2.
各乳化物のａ＊値の測定結果を表７に示す。また、タンパク質の含有量が２．０７％であり、茶ポリフェノール含有量が等しい乳化物のａ＊値との差（Δａ＊値）を表７の各欄の括弧内に示す。さらに、各乳化物のＡ値〔［Ａ］＝［Ｐｔ］／（［Ｐｐ］）１／２〕を算出した。結果を表８及び図１に示す。 The a* value of each emulsion is shown in Table 7. The difference (Δa* value) between the a* value of an emulsion with a protein content of 2.07% and the same tea polyphenol content is shown in parentheses in each column of Table 7. Furthermore, the A value [[A] = [Pt] / ([Pp]) 1/2 ] of each emulsion was calculated. The results are shown in Table 8 and Figure 1.
表７に示すように、乳化物中の茶ポリフェノールの含有量が同じであれば、タンパク質量が多くなるほど、ａ＊値が小さくなり、緑色が鮮やかであった。また、図１に示すように、Δａ＊値は、Ａ値と高い相関を有していた。また、Δａ＊値（絶対値）が０．２以上となる場合に、目視で抹茶の緑色の違いが判別可能であった。図１より、Δａ＊値（絶対値）が０．２となるＡ値は３．０であった。すなわち、Ａ値が３．０以上で色調安定性の改善効果があることが確認された。As shown in Table 7, if the tea polyphenol content in the emulsion was the same, the greater the protein content, the smaller the a* value and the more vivid the green color. Furthermore, as shown in Figure 1, the Δa* value had a high correlation with the A value. Furthermore, 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 has the effect of improving color stability.
［実施例３］
タンパク質を抹茶分散油と混合する時期の、当該タンパク質による色調安定性改善効果に対する影響を調べた。タンパク質原料としては、脱脂粉乳を用いた。
[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.
具体的には、試験区１では、表９の処方で、実施例１と同様にして均質化した乳化物を調製した。
試験区２では、脱脂粉乳のみ、乳化処理の後に添加した以外は、実施例１と同様にして均質化した乳化物を調製した。
Specifically, in
In
実施例１と同様にして、両乳化物のＬ＊ａ＊ｂ＊表色系を測定した。また、両乳化物について、実施例１の基準に従い、目視で色調を評価した。結果を表１０に示す。また、比較対象として、実施例１の対照区の結果も表１０に示す。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.
この結果、脱脂粉乳を含有する試験区１の乳化物は、対照区の乳化物よりも明らかな色調安定性改善効果が確認された。一方で、試験区１と等量の脱脂粉乳を含有するにもかかわらず、試験区２の乳化物では色調安定性改善効果が確認されなかった。これは、脱脂粉乳の添加時期が遅かったためと推察された。当該結果から、タンパク質による色調安定性改善効果を充分に得るためには、タンパク質は、乳化処理前までに抹茶分散油と混合しておくことが好ましく、タンパク質の存在下で抹茶粉末と水とが接触することがより好ましいことがわかった。例えば、抹茶分散油と最初に混合される水にタンパク質を溶解又は分散させておくことがより好ましい。As a result, the emulsion in
［実施例４］
抹茶由来の緑色に対する色調安定性改善効果について、タンパク質の種類との関係を調べた。抹茶粉末は参考例２の抹茶粉末Ａを用い、タンパク質として、脱脂粉乳、乳カゼインタンパク質、乳ホエイタンパク質（「Pronativ 95」、Lactalis Ingredients社製）、大豆タンパク質（「フジプロ－CL」、不二製油社製）、及び卵白タンパク質（アルブミン：「アルブミナ」、富澤商店製）を用いた。
[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.
具体的には、表１１の処方で、実施例１と同様にして、均質化した乳化物を調製した。得られた乳化物について、Ｌ＊ａ＊ｂ＊表色系を測定した。また、各乳化物について、実施例１の基準に従い、目視で色調を評価した。結果を表１２に示す。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 evaluated visually according to the criteria in Example 1. The results are shown in Table 12.
いずれのタンパク質であっても、Ａ値が１．８の対照区に対して、タンパク質含有量が多く、Ａ値が８．４である試験区１～５は、色調が有意に改善されていた。特に、脱脂粉乳、カゼイン、乳ホエイタンパク質を配合した試験区１～３は、大豆タンパク質や卵白タンパク質を配合した試験区４～５よりも色調安定性改善効果が高く、乳タンパク質が特に優れた色調安定性改善効果があることが確認された。Regardless of the protein used,
［実施例５］
各種製法における色調安定性改善効果を調べた。
具体的には、表１３に記載のタンパク質含有量が異なる３種の処方に基づき、乳化剤及びタンパク質を抹茶分散油と混合する時期が異なる３種の製法（製法（１）～（３））によって乳化物を調製した。
[Example 5]
The effect of various manufacturing methods on improving color stability was investigated.
Specifically, based on the three types of recipes with different protein contents shown in Table 13, emulsions were prepared by three production methods (production methods (1) to (3)) that differ in the timing of mixing the emulsifier and protein with the matcha dispersion oil.
製法（１）は、水添パーム核油と抹茶粉末と乳化剤とを混合して抹茶分散油を調製し、この抹茶分散油に、タンパク質を含むその他の原料を水に混合した水溶液を混合し、予備乳化後に乳化処理を行った。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 followed by an emulsification treatment.
製法（２）は、実施例１と同じ方法で乳化物を調製した。具体的には、まず、水添パーム核油の一部と抹茶粉末を混合して抹茶分散油を調製し、これとは別に、残りの水添パーム核油と乳化剤の混合物である乳化剤溶解油と、水添パーム核油と抹茶粉末と乳化剤以外のその他の原料を水に溶解した水溶液とを調製した。このタンパク質等を含む水溶液に乳化剤溶解油を添加して予備乳化を行った後、抹茶分散油と混合して予備乳化した後、乳化処理行った。これ以外の操作は、製法（１）と同様にして行った。In the manufacturing method (2), an emulsion was prepared in the same manner as in Example 1. Specifically, first, a portion 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 ingredients 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 pre-emulsification, and then the mixture was mixed with the matcha dispersion oil to perform pre-emulsification, followed by emulsification. The other operations were performed in the same manner as in the manufacturing method (1).
製法（３）は、抹茶粉末をまず水に分散させた後、食用油と混合した。具体的には、水添パーム核油と抹茶粉末と乳化剤以外の原料を水に溶解した水溶液を調製し、これに抹茶粉末を添加して分散させた後、乳化剤と水添パーム核油の混合物を添加して予備乳化した後、乳化処理行った。これ以外の操作は、製法（１）と同様にして行った。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).
各乳化物について、実施例１と同様にして、Ｌ＊ａ＊ｂ＊表色系を測定した。また、各乳化物について、実施例１の基準に従い、目視で色調を評価した。最もタンパク質量が少ない対照区の製法（３）で製造した乳化物をコントロールとした。結果を表１４に示す。この結果、いずれの製法であっても、Ａ値が３以上であり、タンパク質量が十分である乳化物では、緑色の色調が改善された。For each emulsion, the L*a*b* color system was measured in the same manner as in Example 1. In addition, for each emulsion, the color tone was visually evaluated according to the criteria of Example 1. The emulsion produced by the control method (3), which had the lowest protein content, was used as the control. The results are shown in Table 14. As a result, regardless of the production method, the emulsions with an A value of 3 or more and sufficient protein content had an improved green color tone.
［実施例６］
表１５の処方で、実施例５の製法（２）の方法により乳化物を調製した後、得られた乳化物をスプレードライして粉末化した。得られた抹茶粉末組成物をアルミ袋に入れ、遮光環境下、６０℃で１４日間保存した。６０℃保存開始から７日目（常温８ヵ月保存に相当）の粉末組成物の色調と、６０℃保存開始から１４日目の粉末組成物の色調を、各粉末組成物の保存開始時点の色調と比較評価した。
[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.
粉末組成物の色調測定は、以下の通り行った。粉末組成物を熱水にて溶解し、１０質量％水溶液とした。溶解後、ただちに常温まで冷却し、Ｌ＊ａ＊ｂ＊表色系を測定した。The color tone of the powder composition was measured as follows. The powder composition was dissolved in hot water to make a 10% by weight aqueous solution. After dissolution, it was immediately cooled to room temperature and the L*a*b* color system was measured.
各粉末組成物の保存開始時点（保存開始前）、６０℃保存開始から７日目及び１４日目のａ＊値の測定結果及び目視による色調評価を表１６に示す。抹茶の色調安定性改善効果があると報告されている塩化マグネシウム及びビタミンＣを併用した対照区２及び試験区２は、それぞれ、対照区１及び試験区１と比べて、保存開始時点のａ＊[ｄ０]値が小さく、抹茶の緑色が良好であった。当該結果から、本発明に係る抹茶粉末組成物の色調安定性の改善方法に既存の改善方法を併用することにより、製造直後における抹茶粉末組成物の色調が更に改善されることがわかった。一方、対照区２と試験区２の６０℃保存後のａ＊値の変化（Δａ＊[６０℃、ｄ７]－[ｄ０]）は、それぞれ対照区１と試験区１と同程度であったため、塩化マグネシウムとビタミンＣには、本発明に係る改善方法とは異なり、色調の長期保存安定性を改善する効果はないことも示唆された。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 at 60°
本発明に係る抹茶粉末組成物の製造方法により、色調の安定性が高い抹茶粉末組成物を製造できる。このため、当該製造方法により、抹茶由来の緑色が良好であり、かつ保存後でも褐変し難く、抹茶由来の緑色が長期間保持される抹茶粉末組成物を製造できる。The method for producing a matcha powder composition according to the present invention makes it possible to produce a matcha powder composition with high color stability. This method therefore makes it possible to produce a matcha powder composition that has a good green color derived from matcha, is resistant to browning even after storage, and retains the green color derived from matcha for a long period of time.
Claims (8)
抹茶粉末、タンパク質、食用油、及び水を含有する混合物を、均質化処理した後に粉末化処理し、
前記タンパク質が、乳ホエイタンパク質、大豆タンパク質、又は卵白タンパク質であることを特徴とする、抹茶粉末組成物の製造方法。 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 .
得られた混合物を均質化処理した後に粉末化処理する、請求項１に記載の抹茶粉末組成物の製造方法。 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.
抹茶粉末、タンパク質、食用油、及び水を含有する混合物を、均質化処理した後に粉末化処理し、
前記タンパク質が、乳ホエイタンパク質、大豆タンパク質、又は卵白タンパク質であることを特徴とする、抹茶粉末組成物の色調安定性の改善方法。 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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| Title |
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| 三輪章志，脂溶性色素の退色防止技術の開発（抹茶を事例として），茶，2010年，Vol.63, No.8，p.6-10，ISSN: 0288-6456 |
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