2003Journal articleFree to read

Production and Characterization of Fine Matcha for Processed Food

Yasuhiro Haraguchi, Yukio Imada, Sin-ichi Sawamura

NIPPON SHOKUHIN KOGYO GAKKAISHI

Abstract

(1) 種々の抹茶の粒度分布を測定し,抹茶の粒度域が1∼100μmと広いことが判明した.抹茶を食品加工用として使用する場合には,生地の膨らみの悪さ・飲料では沈降性・練り物には色付けの悪さなどの問題があり,これが大きな粒度域の抹茶に起因するのではないかと思われた.(2) 微粉抹茶を2通りの方法で作成した.分級による方法と,ジェットミルによる方法である.両方法で調整した微粉抹茶の粒度域は1∼20μmと狭く,均一度が高かった.この微粉抹茶を用い,水への懸濁性・そばきり・ヨーグルト・パンへ添加し,沈降量・測色値・生地の膨らみ度合などを比較した.(3) 微粉抹茶は,沈降量の少なさ・測色値の向上・生地の膨らみにおいて加工用抹茶より優れていた.微粉抹茶は,食品への添加原料として優れたものであることが判明した.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Other / not stated

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Food products and applications

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha fine powders particle size distribution jet milling grain size distribution sedimentation suspension stability dough expansion yogurt bread

Cite this study

Yasuhiro Haraguchi, Yukio Imada, Sin-ichi Sawamura. (2003). Production and Characterization of Fine Matcha for Processed Food. NIPPON SHOKUHIN KOGYO GAKKAISHI. https://doi.org/10.3136/nskkk.50.468

DOI: 10.3136/nskkk.50.468 · Cited by 17 (OpenAlex)

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