Matcha not only contains a variety of health components found in tea leaves but also enhances the quality of food and beverages with its flavor and color. This adds a distinctive character to products, which is why matcha has rapidly developed in the domestic food and beverage applications.
Section 1:Baked Goods
The primary matcha-infused baked goods include matcha cakes, cookies, mooncakes, biscuits, and matcha-flavored durian pastries. Here, we’ll specifically discuss the application methods for matcha cakes, cookies, and mooncakes.
Matcha Cake
The sensory quality of matcha cake is mainly influenced by the amount of matcha powder used, the quantity of baking powder, baking temperature, and baking time. As the amount of matcha powder increases, the cake’s color changes from yellow-green to green to dark green. The taste evolves from no tea flavor to a distinct matcha fragrance and, if overused, can become overly strong and bitter. A 4% ratio of matcha powder to flour is considered most appropriate. Baking time and method also significantly affect the final product. For instance, if the temperature is too high, the cake’s surface may crust and char while remaining undercooked inside. Overly long baking times can dry out the surface of the cake. The optimal baking temperature for matcha cake is generally considered to be 160°C for the top and 180°C for the bottom, with a baking time of 25 minutes.
Adding a certain amount of matcha to cake production has several benefits. First, the fresh tea aroma can offset the excessive sweetness of the cake. Second, matcha can significantly inhibit microbial growth, extending the cake’s shelf life. Third, the addition of matcha provides health benefits, such as potentially reducing the risk of cardiovascular diseases in the elderly.
Matcha Biscuits
The main ingredients for making matcha biscuits are matcha powder, low-gluten flour, powdered sugar, eggs, and butter. The sensory quality of matcha biscuits is mainly influenced by the amount of matcha powder used, baking temperature, and baking time. Generally, the more matcha added, the better the green sheen and tea aroma of the biscuits. However, matcha significantly affects the dough’s plasticity, shaping ability, and baking performance. When the matcha content increases to 1.8% – 2.0%, the biscuits satisfy sensory requirements but may exhibit surface shrinkage and cracks. The baking temperature and time greatly affect the biscuits’ surface temperature and moisture content. Research suggests that the matcha content should be less than 1.5%.
Adding matcha to biscuits has two main benefits. First, it imparts a delicate matcha fragrance, refreshing and with a crisp, fine texture, sweet but not cloying. Second, matcha biscuits not only retain the original flavor and nutritional value of the biscuits but also incorporate the nutritional value of matcha, making them a nutritious, green, and flavorful new type of biscuit.
Matcha Mooncakes
Matcha Mooncakes are a delicacy made with all-purpose flour, granulated sugar, and maltose. Here’s a simplified method of making them, using matcha as an example for the pastry.
Begin by boiling granulated sugar with water. Once it comes to a boil, immediately add the maltose, stirring until dissolved. Remove from the heat, and let the syrup cool. Then, sift in the matcha powder and flour, mixing and kneading them into a dough. Divide the dough into smaller portions, roll them flat, and wrap them around the filling of your choice before baking.
The sensory quality of Matcha Mooncakes is primarily influenced by the amount of matcha powder used, as well as the baking time and temperature. Too little matcha and the tea flavor won’t stand out; too much, and it overpowers the filling’s aroma. Baking is a critical step, affecting the texture, color, and structure of the mooncake. Since matcha is sensitive to heat due to its polyphenols, chlorophyll, and volatile compounds, it can’t withstand high temperatures or prolonged baking. Research has shown that baking at low temperatures for a long time makes the mooncake doughy and pale, while high temperatures for short periods can cause the bottom to burn and the surface to crack. Incorporating matcha into mooncakes not only imparts a refreshing fragrance but also adds a refreshing taste and certain health benefits.
Section 2: Matcha Beverages
The primary matcha drinks include matcha bubble tea, matcha yogurt, matcha soy milk,matcha latte and other matcha milk-based beverages. For simplicity, we will focus on the first three to illustrate their application methods.
(I) Matcha bubble Tea
The sensory quality of matcha bubble tea is primarily influenced by the quantities of matcha, milk powder, cyclodextrin, white sugar, and vitamin C added. The amount of matcha is decisive for the color and taste of the bubble tea, with the optimal addition generally considered to be around 0.8%. Milk powder adds a certain protein content to the bubble tea, can mask some of the tea flavor, and improves its color and taste. Cyclodextrin, as a wall material for encapsulation, can encapsulate tea polyphenols, chlorophyll, and some aromatic substances in the tea powder, reducing the unpleasant odors of matcha and enhancing its tea fragrance. White sugar can suppress the bitterness of matcha to a certain extent and increase sweetness. Studies have found that the taste of bubble tea is better after adding 5% white sugar. Vitamin C acts as a stabilizer and an antioxidant for color protection. It not only helps matcha suspend well in the cup but also stabilizes the quality of matcha bubble tea; too little vitamin C promotes oxidation, but too much can produce off-flavors or a strong sour taste. Research has discovered that matcha milk tea with 0.2% added vitamin C not only does not discolor after sterilization but also remains unchanged in color after being placed at room temperature for some time .
Bubble tea with added matcha is fragrant, smooth, rich, and has the unique sweet aroma and color of matcha. Moreover, by blending matcha and milk powder in a certain ratio, it contains many highly nutritious substances. Coupled with matcha’s special effects on weight loss and beauty, matcha bubble tea has become a healthy and beautifying beverage.
(II) Matcha Yogurt
The quality of matcha yogurt is primarily influenced by the amount of matcha added, fermentation time, and the quantity of bacterial culture used. The addition of matcha affects the yogurt’s color, texture, sweetness, and mouthfeel. Studies have shown that a moderate amount of matcha powder during the fermentation process is beneficial for the growth of Lactobacillus bulgaricus and Streptococcus thermophilus. Moreover, matcha powder can form a network with proteins, enhancing the yogurt’s water retention and aiding its fermentation. However, an excess of matcha powder can inhibit the growth of these bacteria, slowing down acid production, resulting in a coarse yogurt texture, lack of smoothness, and sedimentation at the bottom, all of which degrade the sensory quality of the yogurt. Optimal results are achieved when matcha powder is added at 0.04%, leading to a uniformly textured yogurt with a pleasing light green color, without whey or matcha powder separation or sedimentation, and with a delicate matcha fragrance.
Insufficient fermentation time can result in a low degree of fermentation, leading to low acidity, poor coagulation, and a coarse texture. Conversely, over-fermentation can cause excessive bacterial proliferation, rapid acid production, and the formation of a gel-like network from denatured casein proteins, resulting in an imbalance of sweet and sour flavors and excess whey separation, which destabilizes the yogurt’s structure. A fermentation time of 12 hours is reported to produce yogurt with a moderate taste.
Both too high and too low bacterial culture additions can result in poor yogurt quality. Insufficient bacterial culture leads to incomplete fermentation, low acidity, and poor flavor. On the other hand, excessive culture addition can cause rapid coagulation and acid production in the early fermentation stages, leading to dehydration and shrinkage of proteins, resulting in excess whey separation, a coarse product texture, and poor quality of fermented milk. A bacterial culture addition of 4% is shown to yield excellent quality matcha yogurt.
Incorporating matcha into yogurt not only enhances its nutritional value with tea polyphenols, amino acids, and caffeine, but also imparts a unique flavor. Additionally, it helps prevent the growth and reproduction of yeast and mold spores during the shelf life, significantly extending the yogurt’s freshness.
(III)Matcha Soy Milk
The sensory quality of matcha soy milk primarily relates to the amounts of matcha, soy milk, and white sugar used. Matcha is the source of the tea aroma in matcha soy milk, and the amount added influences the beverage’s color and texture. Too little matcha results in a weak tea flavor, while too much can make the drink bitter. Soy milk is the protein source in matcha soy milk, and its quantity determines the drink’s richness. Not enough soy milk leads to a weak soy aroma and a more pronounced bitterness from the matcha; too much can overpower the tea aroma and result in protein-rich precipitation. White sugar not only adds sweetness and balances the potential bitterness from matcha but also enhances the medium’s density, improving product stability. Within certain limits, white sugar can elevate the sensory quality of the product, but an excessive amount can make the beverage overly sweet, negatively affecting its sensory quality. Studies suggest that the suitable amounts of soy milk, matcha, and white sugar are approximately 70%, 0.6%, and 6%, respectively.
The development of matcha soy milk aims to blend the fresh “cover fragrance” of matcha with the mellow “soy rhythm” to create a unique taste experience. It also offers nutritional advantages, making it a suitable alternative for those who love milk tea but are on a diet or lactose intolerant, allowing them to enjoy a fragrant and silky protein tea beverage. Furthermore, it represents a new function for traditional food in the modern era, paving a new path for matcha beverage research and development.
Section 3:Matcha Cold Drink Products
Matcha cold drink products include matcha ice cream, matcha popsicles, matcha soft serve, etc. Here, we’ll take matcha ice cream as an example.
Mixing Ingredients → Sterilization → Homogenization → Aging → Filling Containers → Hardening → Finished Product
Studies have found that the matcha powder used in ice cream must maintain the freshness of matcha. Excessive saturation can affect the product’s uniqueness. For instance, when the matcha powder content is at 1.2% and 1.0%, the saturation is too high, and the quality of the product decreases. A matcha powder content of 0.6% is more balanced. At this level of addition, the ice cream has a mild grassy note and emits a faint tea aroma, highlighting the product’s characteristics, making matcha ice cream (Figure 9-14) more acceptable to consumers. Though ice cream is fragrant, cool, and refreshing, and much loved by consumers, the addition of large amounts of sugar, milk, and fats during its preparation can pose a health burden if consumed excessively. The addition of matcha to ice cream has the following benefits: first, it can improve the quality of the ice cream, making it less sticky; second, it gives the ice cream functions such as regulating fat metabolism, aiding digestion, preventing cavities, and promoting digestion. Third, matcha is a great natural color source, which can replace common chemical colorants to give ice cream a unique color.
Section 4:Other Matcha Foods
Besides matcha baking products, matcha beverages, and matcha cold drinks, the market has also seen matcha nougat, matcha snowflake crispy, matcha chocolate, matcha mung bean cake, matcha rolls, matcha cheese, matcha sauce, matcha-flavored mini sausages, matcha noodles, fried matcha balls, matcha chewing gum, and other matcha products. Here, we’ll introduce the unique features of matcha sauce, matcha-flavored mini sausages, and matcha noodles.
(I) Matcha Sauce
The sensory quality of matcha sauce is mainly influenced by the proportion of granulated sugar, matcha, thickener, and cooking time. The amount of sugar added not only affects the sweetness but also the tea flavor. The proportion of matcha impacts the flavor, sweetness, and overall color. Too much matcha can make the sauce dark and bitter, while too little can make the tea flavor less prominent. The amount of thickener significantly affects the spreadability of the sauce. Too little makes the sauce too runny and hard to spread, while too much makes it too thick and prone to clumping and bubbles. Cooking time also impacts the consistency; too short, and the water doesn’t evaporate enough, making it unsuitable for spreading. Too long, and the sauce can become too thick and unusable. Experiments found the best proportions to be 45% sugar, 6% matcha, 0.3% thickener, with an optimal cooking time of 16 minutes. Adding matcha to the sauce preserves its beneficial components and achieves deep processing of the tea leaves. The sauce, not subjected to high heat, retains its color and aroma well. It’s ideal for spreading on baked goods and has a longer shelf life, which is significant for product longevity.
(II) Matcha-Flavored Mini Sausages
The process involves selecting and processing the meat, mixing, pre-cooling, stuffing, drying, cutting, roasting, vacuum packing, sterilizing, coding, inspecting, boxing, storing, and then selling. Sausage is a traditional Chinese delicacy, but its high-fat content and tendency to spoil quickly make storage challenging. To extend shelf life, many manufacturers add artificial preservatives, which can pose safety risks. Adding matcha to create matcha-flavored mini sausages offers several benefits: it gives a delicate tea fragrance and inhibits fat oxidation, stabilizes color, extends shelf life, and enhances the nutritional stability of the ingredients, improving the nutritional profile and moving towards a more health-oriented product.
(III) Matcha Noodles
The process for making matcha noodles involves mixing flour, matcha, and additives, kneading, maturing, rolling, cutting, and then the final product. Noodles are a staple food worldwide, and adding matcha not only enhances their health and nutritional value but also meets the demand for unique flavors, catering to personalized consumer tastes.
Conclusion
Matcha’s diverse applications in food and beverages not only highlight its versatility and health benefits but also underscore its growing popularity and potential for innovation. As matcha continues to infuse its unique flavor, color, and health benefits into an expanding array of products, its presence in the food and beverage industry is poised for continued growth and evolution.