This is the paste type product that solves discoloration and color fading problems of Matcha. It is produced by mixing Matcha with water using our unique technology,and is retort-sterilized.
This is a product for which the paste type matcha is dried by the spray-drying method without using excipients, etc., and powdered like conventional matcha.
This is a liquid product that extracts green tea ingredients from
Tencha tea leaves (materials of matcha）by applying the paste type matcha manufacturing method. It is hot-packed.
Due to the effects of heat, light, and acid, magnesium that is chelated at the center of chlorophyll is desorbed and the chlorophyll replaced by hydrogen molecules instead of magnesium changes to a dark brown component called pheophytin, which causes green color fading and brownish discoloration.
for example…
In the past, there was no solution to prevent color fading or color change of matcha other than supplementing the green color of matcha with chlorella or coloring agents.
However, there was a problem that the effect was limited and the original flavor and taste of matcha were impaired.
It has been proven to prevent color fading and color change even when it is retort sterilized at 121℃ for 20 minutes.
It retains green color of matcha for two months even in a 1500 lux lighting environment.
We have a track record that it has also been used in sparkling beverage products with a pH value of 3.5.
As a solution to the problems of color fading and color change due to light, there is no need to take light-shielding measures.
The following are the test images comparing the color fading process of steamed matcha bread cooked using conventional matcha,
matcha with Chlorella and EVERGREEN Matcha Paste.
It can also be used for retort foods.
Prevents color fading
due to lighting, etc., and maintains commercial
value.
It can be put in transparent bottles enhancing the appeal of the product.
It eliminates the need for light-shielding film packaging, leading to cost reduction.
It can be used for acidic
foods such as Miso (soy
bean paste) and dressings.
It can also be used for
acidic beverages such
as alcohol drinks.
The food using it can
be commercialized
without using coloring agents.
It can clear the legal and regulatory issues regarding colorants in the importing country
The bright green color similar to that of high-class matcha enhances the value of the products using it.
It can be used for products that were previously difficult to use matcha.
By solving the color fading problems, it is possible to extend the expiration date of the products using it.
| Issue | This type is recommended |
|---|---|
| I don’t want to or can’t use coloring agents in foods that use matcha. |   |
| Matcha fades and discolors due to heat during manufacturing food with matcha. | I think it can be solved with the ENERGREEN series. We also have a track record of using in retort foods. |
| I want to prevent the powder of matcha from scattering. The work space is cluttered with powder. The workers suck matcha, and cough. |
|
| I want to eliminate the lumps of matcha. | The Paste type has excellent dispersibility and can de used without lumps. |
| I want to avoid precipitation. |  The Green Tea Extract type has almost no solids and no precipitation. |
