| 研究課題/領域番号 |
18F18087
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| 研究機関 | 筑波大学 |
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研究代表者 |
北村 豊 筑波大学, 生命環境系, 教授 (20246672)
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| 研究分担者 |
ISLAM MD. ZOHURUL 筑波大学, 生命環境科学研究科(系), 外国人特別研究員
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| 研究期間 (年度) |
2018-10-12 – 2021-03-31
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| キーワード | green tea paste / functional component / micro wet milling |
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| 研究実績の概要 |
The outcome of the present study is that we have successfully produced green tea paste by (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded Yabukita, and Hojicha pastes were studied. MWM green tea paste retained smaller particles, better color, higher solubility, and antioxidant properties than the dry milled Matcha paste. Storage temperature and time affected the stability of ascorbic acid and visual green color at 20, 4, -18, and -60 °C for four weeks. Kinetic analysis demonstrated that first-order kinetic models could predict the degradation of ascorbic acid and the reduction in visual green color. Temperature-dependent rate constants of ascorbic acid and color of green tea pastes obeyed the Arrhenius relationship. The total viable count revealed that green tea paste could be stored for 7 days at 20 °C and 21 days at 4 °C within the permissible limit.
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| 現在までの達成度 (区分) |
現在までの達成度 (区分)
2: おおむね順調に進展している
理由
We are proceeding the same as the plan that we proposed. Our goal was to develop green tea paste as a new product from green tea leaves, which allows maximum retention of the nutritional components of the tea leaves and, therefore, more beneficial than tea powder. We have done the physicochemical, functional and storage analysis of the MWM processed green tea paste. Another plan was to produce green tea paste powder by applying spray freeze-drying process. But we are a little delay for developing spray freeze drying system and executing all specific objects in the last fiscal year proposal. We will try our best to carry out all the objectives during the tenure of our project.
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| 今後の研究の推進方策 |
Continuation of the previous work will be carried out for the analysis of the effects of micro wet milling system on the specific phenol i.e. gallic acid, gallocatechin, epicatechin, epigallocatechin, epigallocatechin gallate, caffeine, Ellagic acid and astragalin and compared with the conventional green tea paste. Our other plan is to develop different MWM green tea paste powder by applying spray drying and freeze-drying. Then powder quality and drying efficiency will be determined. The physical properties i.e. color, product yield, density, moisture, glass transition temperature, and water activity of the green tea paste powder will be measured by standard procedure. We will also plan to examine the antioxidants properties of all the powders. Another plan is to development of value-added product with the incorporation of green tea paste powder. Prepare the final report for publications and dissemination via the website, professional journals and presented in the international; conferences both in Japan and overseas
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