Production and characterization of fine matcha [powdered tea leaf] for processed food

The production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these problems, and investigated its properties. Fine Matcha was produced by two methods : classification of normal Matcha, and crushing by jet-mill. The particle size of normal Matcha ranges widely from 1 micro m to 100 micro m, but that of fine Matcha has a narrow range of from 1 micro m to 20 micro m. The particle diameter of fine Matcha is 3.2 micro m, and that of normal Matcha is ll.5 micro m. Fine Matcha suspended in water has a smaller sedimentation rate than normal Matcha. In addition, fine Matcha used in buckwheat noodles (soba noodles) improved the colorimetry of the noodles in comparison with normal ones. Finally, fine Matcha added to dough was found to cause the bread to rise better than normal. Thus, fine Matcha is useful for processed food in producing less sedimentation, improving the colorimetry, and augmenting the rising of bread dough.