JP2011050364A - Method for producing tea-containing food product - Google Patents

Abstract

In the production of tea-containing foods, discoloration and flavor reduction due to heating of green tea components are suppressed.
A food dough containing a granular green tea material coated with fats and oils is prepared, and the food dough is heated to produce a tea-containing food. Suitable for manufacturing baked goods such as cookies.
[Selection figure] None

Description

  The present invention relates to a method for producing a tea-containing food, which can provide a tea-containing food blended in a good state using a green tea material such as matcha without impairing its flavor and color.

  In recent years, it has been reported that tea catechins contained in green tea are effective in preventing heart disease and cancer, and as the health effects of tea catechins become clear, active intake of tea catechins is spreading, Beverages with increased tea catechin content are on the market. In addition, due to an increase in health consciousness, various functional ingredients contained in tea extracts such as catechins are in high demand as ingredients for health foods and supplements.

  Green tea leaf powder, commonly known as matcha, is known to be available as an additive to add tea flavor when cooking food and drink, Together, it is used in the production of various foods such as confectionery and bread as a raw material for producing foods that have a palatability that can enjoy a green tea flavor and a health function.

  However, since matcha is easily oxidized and fading or discoloration is likely to occur due to heating, light irradiation, etc., when blended with food ingredients and cooked, the hue and flavor of green tea are reduced. Therefore, even if it is not a problem when used in cold foods such as ice cream and mayonnaise, it is necessary to cope with foods that are cooked such as baked goods.

  For these reasons, Patent Document 1 below proposes preparing dough using cyclodextrin in the manufacture of tea-containing baked confectionery. Moreover, in the following Patent Document 2, it is described that a rosemary extract is added in the production of food containing green tea. On the other hand, in Patent Document 3 below, it is proposed to add copper gluconate and gellan gum as stabilizers to a green beverage component containing chlorophyll, and for the purpose of preventing discoloration of beverages containing green tea, Some of them contain ascorbic acid (Patent Documents 4 and 5 below).

JP 2000-41569 A JP 2002-95414 A JP 2008-161094 A Japanese Patent Laid-Open No. 57-194749 JP 2001-61412 A

  However, from the viewpoints of recent natural orientation and consideration for health, the use of additives tends to be avoided by consumers, and products using the additives easily have a low commercial value. For this reason, it is desired to eliminate the addition of artificial ingredients as much as possible, and it is possible to suppress the deterioration of flavor and hue using only the original food ingredients without using additives. It is necessary to develop a method.

  Even if there is no problem in food safety, components such as ascorbic acid affect the flavor of the food when added, and therefore it is not preferable to use additives that change the flavor.

  An object of the present invention is to efficiently produce a food having a suitable flavor and hue by suppressing discoloration / decomposition due to oxidation during production without using a special additive, and stably including a green tea component. It is to provide the tea-containing food that has been made simply and inexpensively.

  Another object of the present invention is to provide a method for producing a tea-containing food that can be widely used for food production with high security.

  In order to solve the above-mentioned problems, the present inventors have conducted extensive research, and as a result, it is possible to improve the stability of tea components in food ingredients by adding ingenuity to the production process. The headline and the present invention were completed.

  According to one aspect of the present invention, a method for producing a tea-containing food has the steps of preparing a food dough containing a granular green tea material coated with fat and oil, and heating the food dough. To do.

  In the manufacturing method, the raw material used for the preparation of the food dough contains a powder capable of absorbing fat, and the food dough preparation step is a step of coating the granular green tea material by bringing the fat and oil into contact with the granular green tea material And a step of adding a dry powder to the granular green tea material after the coating step.

  According to the method for producing a tea-containing food of the present invention, it is not necessary to use expensive equipment, special equipment or additives, and a tea-containing food is simply produced at an appropriate cost using a green tea material, and then heated. Can also be provided as a food product that retains a suitable hue and flavor. The tea-containing food according to the present invention contains no additives in the production, has a high sense of security, and is excellent in the stability of tea components and the maintenance of flavor and hue.

  Green tea materials such as matcha are susceptible to oxidation, and fading and discoloration (browning) are particularly prominent when heat is applied. The components of green tea include various water-soluble components. It is considered that phenolic hydroxyl groups are related to the changes in hue and the like due to oxidation as described above, and not only oxygen in the air but also hydroxyl groups due to the presence of water. Polarization is also an important factor involved in the reaction. In this respect, cooking by blending a green tea material with a food material containing moisture is in a form in which oxidation and discoloration of green tea are most likely to proceed.

  Some food manufacturing processes do not involve heating, but many foods are heated in the manufacturing process, and in particular, confectionery and prepared vegetables include processed foods that have undergone various heating. For example, baked confectionery such as cookies and biscuits, cakes, pies, breads, and the like are manufactured by baking dough obtained by mixing and kneading sugar, dairy products, oils, and the like with wheat flour as necessary. When using matcha for such foods, it is usually added to the flour and mixed with other ingredients. In this situation, Matcha containing a large amount of hydrophilic components easily absorbs moisture in the raw material mixture, and oxidation by oxygen in the air significantly proceeds by heating during baking. Color is lost and flavor is significantly reduced.

  As a result of intensive studies on this point, the inventors of the present invention have found that the oxidation of matcha blended in foods can be suppressed by changing the manufacturing process. Specifically, in the state where the surface of the matcha tea particles is coated with fats and oils, the influence of oxygen in the air is reduced, and the progress of oxidation is suppressed even when heat is applied. The hue and flavor of can be preserved. Therefore, it is important to form an oil film on the green tea surface before heating.

  The present invention has been made on the basis of the above knowledge, and in order to blend green tea ingredients in food production with heating, before the heating, an oil film is formed on the surface of the green tea material by the fat used as a food raw material. The gist is to do. Therefore, this invention is applied suitably with respect to manufacture of the foodstuff which contains fats and oils as a raw material. Hereinafter, the present invention will be described in detail.

  In the present invention, various raw materials can be used as food production raw materials in addition to green tea materials and fats and oils depending on the type of food. For example, dry powder materials such as starchy powder, sugars or sweeteners, dairy products or substitutes thereof, eggs such as chicken eggs, swelling agents, fermenting microorganisms, seasonings, flavors, supplemental nutrients such as vitamins, dried fruits, etc. Are appropriately selected as necessary. The dry powder includes cereal powder and other starchy powders, dietary fiber powders, and the like. The starchy powders and dietary fiber powders constitute the main foods such as baked goods and breads. The following describes each material used.

  As the green tea material, pulverized green tea leaves such as powdered tea and green tea, that is, powders or granular materials containing a green tea component can be suitably used. The green tea leaf pulverized product having a tea leaf structure such as matcha tea or powdered tea easily maintains the protection of the oil film by the fiber structure, and the green tea component is stably protected in the fiber structure. The particle shape and size of the granular green tea material are not particularly limited, but those having a particle size of about 5 μm to 200 μm are preferable in terms of operability and dispersibility during food production. The green tea leaves used as the raw material for green tea are green tea leaves that are produced from leaves, stems, etc. of the Camellia genus by an unfermented tea making process and are not particularly limited as long as they are generally classified as unfermented tea. It is not limited by tree species, parts, etc., and non-essential differences in the manufacturing method, and can be selected from various green tea leaves such as sencha, gyokuro, extended tea, kabusecha, etc., alone or in combination. The granular green tea material used preferably has a moisture content of 10% by mass or less.

  As fats and oils, butter, margarine, shortening, salad oil, soybean oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, safflower oil, sunflower oil, falling raw oil, rice germ oil, wheat germ oil, brown rice germ oil, pearl oil , Garlic oil, camellia oil, palm oil, olive oil, jojoba oil, macadamian nut oil, avocado oil, castor oil, flaxseed oil, shiso oil, eucalyptus oil, pork fat, beef tallow, horse oil, fish oil, egg oil, MCT (medium Chain fatty acid triglycerides), solid or liquid edible fats and oils such as lecithin, and the like, which can be selected appropriately from these and used alone or in combination of two or more. A medium-chain saturated fatty acid having about 6 to 10 carbon atoms has good oxidation stability and is preferable as an oil or fat that effectively exhibits the function of catechin.

  Dry powder materials include starch powder such as cereal powder and dietary fiber powder. Grain powder includes wheat flour, barley flour, rye flour, oat flour, pigeon flour, oat flour, corn flour, millet powder, Examples include gramineous seed powder such as barley flour, rice bran powder, rice flour, brown rice flour, and legume seed flour such as soybean flour, red bean flour, mung bean flour, concealed soybean flour, and cowpea flour. Other starchy powders include potato Examples include starch, potato starch, buckwheat flour, and kuzu flour. Examples of dietary fiber powder include water-soluble or insoluble dietary fiber such as indigestible starch, indigestible dextrin, and dried snow flower vegetable powder. These can be used as appropriate and can be used alone or in combination of two or more.

  Sugars and sweeteners include glucose, fructose, maltose, sucrose, isomerized sugar, maltose, various oligosaccharides, honey, molasses, maple syrup, chickenpox, erythritol, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract Products, stevia, rahan fruit extract, aspartame, acesulfame potassium, sucralose, and the like. These can be selected as appropriate and used alone or in combination of two or more.

  Examples of dairy products include milk, yogurt and lactic acid bacteria beverages, cream, cheese, skim milk powder and whole milk powder, sweetened condensed milk and unsweetened condensed milk, concentrated whey and whey powder, and alternatives thereof include soy milk. . These can be used as appropriate and can be used alone or in combination of two or more.

  Eggs such as chicken eggs, quail eggs, and ostrich eggs can be used as necessary.

Examples of the swelling agent include biological swelling agents such as yeast, ammonium bicarbonate, baking soda, baking powder, etc., chemical swelling agents, single swelling agents, complex swelling agents, and the like. It can be used alone or in combination of two or more.
Examples of fermenting microorganisms include lactic acid bacteria, yeasts, and yeast for glycolysis.

  Examples of the seasoning include salt, vinegar, soy sauce, miso, sake, mirin, ketchup, mustard, mayonnaise, sauce, curry powder and other spices, herbs and the like.

  Examples of the fragrances include the above-mentioned spices, various fruit extracts such as vanilla essence and citrus, flower fruit components such as jasmine, coffee flavor, tea flavor, milk flavor, and cocoa powder.

  Examples of supplemental nutrients include various vitamins, mineral materials, amino acid agents and the like. In addition, chlorella used as a health food exhibits a green color due to chlorophyll, and thus can be used for the purpose of assisting the coloration of green tea.

  Examples of dried fruits include dried fruits such as raisins and orange peels, and dried fruits of trees such as almonds and peanuts. Moreover, fruit juice, vegetable pressing juice, etc. can also be used.

  In addition to the above, food materials can be appropriately selected as necessary and used as raw materials.

  In general cooking, food ingredients such as those described above are generally prepared by adding saccharides to fats and oils, adding dairy products or eggs, and finally mixing flour such as flour. In addition, other raw materials are often added along the way, for example, by blending with dairy products or grain flours, depending on the situation. For example, in the case of cooking cookies, add sugar to butter that has been kneaded in cream and mix evenly, then add eggs and mix, and if necessary add flavoring such as vanilla essence and mix flour. Is one of the procedures for preparing cookie dough. In addition, as another procedure, there is a procedure in which sugar is mixed with wheat flour in advance. In the case of using a green tea material such as green tea, in the conventional procedure, a green tea material is preliminarily blended with a powder material such as flour, and it is difficult to coat the green tea material with fats and oils in this procedure.

  Therefore, in the present invention, the blending order of the raw materials to be used is set so that the granular green tea material is sufficiently covered with fats and oils. The factor that obstructs the coating of the green tea material with fats and oils is that the fats and oils are absorbed by the dry powder with pores and irregularities before the green tea material comes into contact with the fats and oils, so that the green tea material is suitably coated. May not be able to contact oils and fats. Accordingly, a porous dry powder capable of absorbing fats and oils such as cereal flour is added after the contact between the granular green tea material and the fats and oils. In addition, when an aqueous liquid material such as milk is brought into contact with the green tea material, the water is absorbed by the green tea material. Therefore, such a material that can easily supply water is added after the contact between the green tea material and the fats and oils. . Since crystalline materials such as sugar are unlikely to obstruct the coating of green tea materials with oils and fats, the blending order is not particularly limited, and highly viscous liquid materials such as starch syrup and sweetened condensed milk are granular green tea materials If it adheres to the oil, it has an action similar to that of fats and oils in that the green tea material is shielded from the air and restrains contact with oxygen, so that it is not necessary to limit the blending order as strictly as the porous powder or the aqueous liquid material.

  Therefore, in this invention, food raw materials other than the green tea material are classified into the following (1) to (5), and the mixture of the aqueous liquid material (3) and the porous powder (4) (1) is performed after the green tea material is coated with oils and fats in contact with (1), and there is no particular limitation on the blending order of the crystalline or viscous liquid material (2) and other materials (5), and the situation is in accordance with conventional cooking methods It can be performed in a form according to. In other words, the granular green tea material is mixed with the fats and oils (1) alone or in the presence of the crystalline or viscous liquid material (2) and / or other materials (5) to coat the green tea material with an oil film. Cover with. In order to reliably coat the green tea material, after the granular green tea material is first mixed with the fats and oils (1), the crystalline or viscous liquid material (2), the aqueous liquid material (3), the porous powder (4 ) Are preferably added in this order. The material (5) includes various optional additive materials such as seasonings such as salt, flavorings, fruits, seeds, etc., and these may be blended according to conventional cooking methods. Depending on the case, it can be added to the aqueous liquid material (3) or the porous powder (4) or added to the prepared dough.

(1) Fats and oils (2) Crystalline or non-porous solid materials and viscous liquid materials (sugars, sweetened condensed milk, etc.)
(3) Aqueous liquid material (milk, fruit juice, etc.)
(4) Dry powder that can absorb fats and oils (wheat flour, milk powder, baking powder, cocoa powder, etc.)
(5) Other materials not included in the above (1) to (4) Examples of practical procedures include, for example, fats and oils, granular green tea materials and sugars, sequentially or simultaneously, individually or mixed Then, eggs, salt, fragrance and the like are added, and finally flour, baking powder and the like are added to prepare a dough such as cookies. When using milk or the like, it may be added after the green tea material is coated with oil.

  When the granular green tea material is coated with fats and oils, stirring and mixing are performed to promote contact with the fats and oils. At this time, in the case of green tea extract powder, the green tea extract powder becomes very fine by stirring. It is easy to disperse, and as a result of oil and fat being absorbed into the porous powder when it comes into contact with the porous powder, the fine tea extract powder is easily exposed to air and water in a state of adhering to the porous powder surface. Therefore, in this regard, in the case of green tea leaf pulverized product, the particle structure is maintained by the fiber and oil and fat can be included in this, so during the preparation of the dough by adding other materials In addition, the protection by fats and oils is stably maintained. Therefore, a green tea leaf pulverized product is very preferable as a material for adding the hue and flavor of green tea to foods that are heated during production. Moreover, since the lipophilic component contained in green tea is easily eluted into fats and oils by heating, in the case of a green tea extract, if the elution is significant, the particles collapse and the water-soluble component is easily exposed to the air. Also in this regard, the green tea leaf pulverized product is preferable.

  In order to suitably impart the hue and flavor of the green tea material to the food, the ratio of the green tea material contained in the dough is generally about 0.3 to 2.1% by mass, preferably about 0.5 to 2% by mass. However, it can be appropriately changed according to the preference, the state of the material, and the like. The amount of fats and oils used in cooking varies depending on the type of food, so it can not be changed without limit, but if it is set to a suitable usage amount for the coating of green tea material, preferably for green tea material The ratio is about 10% by mass or more, more preferably about 15% by mass or more. Therefore, it is possible to sufficiently cope with the blending ratio in normal cooking, and for foods with a small amount of use of fats and oils, by adding the green tea material to the fats and oils first, the fats and oils can be sufficiently covered.

  The dough prepared by blending food raw materials as described above is appropriately formed into a desired shape according to the type of food and the like, and if necessary, fermentation, foaming and the like are advanced by aging. Then, food is obtained by heating using means such as baking, steaming, frying, frying. What is necessary is just to set a heating temperature and time suitably according to the kind and dimension of a foodstuff, and generally it can carry out in the range for about 10 to 30 minutes at about 100-200 degreeC.

  Since the green tea material is protected by fats and oils, the progress of oxidation of the green tea component is suppressed, and there is little loss of vivid green color and flavor peculiar to green tea. In particular, when exposed to air, oxidation can be suppressed by heating at a temperature of about 100 ° C. or higher, which is highly oxidative. Moreover, in the case of breads using foaming such as yeast, since the tea component is coated with oils and fats, the influence on the yeast and the like during the ripening of the dough can be suppressed, and a good bulge can be obtained.

  For black tea, oolong tea, etc., discoloration and fading due to heating are less likely to be a problem than green tea, but by applying the present invention to the production of foods containing tea or oolong tea materials, flavor deterioration due to oxidation is suppressed. Can do.

  The foods obtained as described above are not limited to baked confectionery, but various confectioneries such as cookies, crackers, biscuits, wafers, pretzels, chips, cakes, castella, tart cups, madeleine, pie, and shoe, and bread Various foods obtained through heating-related manufacturing processes, such as processed foods such as pizza, cereal, crispbread, oatmeal, and flakes, sticks or block-shaped solid foods provided as dietary supplements or nutritionally functional foods, etc. included.

(Sample A1)
10 parts by weight of margarine and 20 parts by weight of shortening were added together, and 1.5 parts by weight of green tea was added thereto, and the mixture was stirred well and dispersed uniformly. To this was added 30 parts by weight of super white sugar and stirred, and further 7 parts by weight of sweetened condensed milk was added and mixed to obtain an oil and fat mixture.

  On the other hand, 0.25 mass part of salt and 0.1 mass part of fragrance | flavor were added and mixed with 10 mass parts of whole eggs, and this was added to the above-mentioned fat mixture and mixed well.

  Further, 48 parts by weight of flour, 20 parts by weight of resistant starch, 10 parts by weight of whole milk powder and 0.2 parts by weight of baking powder are mixed well, and this is added to the above mixture and stirred well to prepare the cookie dough. Obtained.

  The cookie dough was cut into a size of 25 mm × 50 mm × 10 mm and baked in an oven at 150 ° C. for 20 minutes to obtain a cookie.

(Sample A2)
Cookie dough was prepared and baked in the same manner as Sample A1, except that the matcha addition time was changed so that matcha was added after the addition of white sucrose.

(Sample A3)
The cookie dough was prepared and baked in the same manner as Sample A1, except that the matcha was added in a different manner so that it was added to the fat mixture by blending matcha with wheat flour.

(Sample B1)
Preparation of cookie dough in the same manner as Sample A1, except that the same amount of Matcha / Chlorella mixture (mass ratio = 1: 1, trade name: Natural Green A, manufactured by ITO EN) was used instead of Matcha. Firing was performed.

(Sample B2)
The cookie dough was prepared and baked in the same manner as Sample B1, except that the time of addition of the matcha / chlorella mixture was changed so that the matcha / chlorella mixture was added to the oil and fat mixture by adding it to the flour.

(Hue evaluation of sample)
Each cookie of the samples A1 to A3 and B1 to B2 obtained above is ground using a mortar, and the hue (Lab value) is measured using a spectral color difference meter (SE2000, manufactured by Nippon Denshoku Industries Co., Ltd.). went. The results are shown in Table 1.

  According to Table 1, it is understood that the color difference between the samples A1 and B1 is smaller than those of the samples A3 and B2, and the hue change when the dough is prepared by first adding matcha to the fats and oils is suppressed. The hue change can be suppressed to some extent even by a cooking method in which matcha is added after the addition of white sucrose as in sample A2.

(Table 1)
Cookie hue evaluation
Sample L value a value b value Color difference
A1 55.57-7.65 25.59 6.000
A2 55.92 -7.86 25.39 6.015
A3 55.80 -7.44 24.98 6.066
B1 48.09 -9.70 21.39 6.439
B2 48.15 -9.08 21.39 6.796
Matcha 51.75-11.54 23.095-
Matcha / Chlorella 43.105 -12.665 18.585-

(Sample C1)
10 parts by weight of margarine and 20 parts by weight of shortening were combined, 3 parts by weight of matcha / chlorella mixture (mass ratio = 1: 1) was added, and the mixture was stirred well and dispersed uniformly. To this was added 30 parts by weight of super white sugar and stirred, and further 7 parts by weight of sweetened condensed milk was added and mixed to obtain an oil and fat mixture.

  On the other hand, 0.25 mass part of salt and 0.1 mass part of fragrance | flavor were added and mixed with 10 mass parts of whole eggs, and this was added to the above-mentioned fat mixture and mixed well.

  Further, 48 parts by weight of flour, 20 parts by weight of resistant starch, 10 parts by weight of whole milk powder and 0.2 parts by weight of baking powder are mixed well, and this is added to the above mixture and stirred well to prepare the cookie dough. Obtained.

  The cookie dough was cut into a size of 25 mm × 80 mm × 15 mm and baked in an oven at 150 ° C. for 20 minutes to obtain a cookie.

(Sample C2)
The cookie dough was prepared and baked in the same manner as Sample C1, except that the time of addition of the matcha / chlorella mixture was changed so that the matcha / chlorella mixture was added to the oil and fat mixture by blending into the flour.

(Sensory evaluation of sample)
The sensory test by 15 evaluators was performed on the color and flavor of the cookies of Samples C1 and C2. The evaluation was a four-step evaluation of a: very preferable, b: preferable, c: less preferable, and d: bad, and which sample was more preferable was selected. As a result, regarding the color, all the evaluators evaluated that the color of the sample C1 was more beautiful, the evaluation of the sample C1 was a rank, and the direction of the sample C2 was b rank. On the other hand, regarding the flavor of matcha, both samples C1 and C2 were rated b-rank, but 13 people evaluated sample C1 to be better, and 1 sample said that sample C2 was better It was only one person that there was no difference.

  From the above, sample C1 was highly evaluated in any of the hue and flavor of matcha, and the heat resistance / oxidation resistance effect of the tea component by coating matcha with fats and oils was recognized. It is clear that the same applies to the green color of chlorella, and the heat resistance and oxidation resistance effect of the oil film is particularly remarkable with respect to hue.

(Samples D1 to D8)
10 parts by weight of margarine and 20 parts by weight of shortening were combined, and the amount of green tea listed in Table 2 was added thereto, and the mixture was well stirred and dispersed uniformly. To this, 25 parts by mass of super white sugar was added and stirred to obtain an oil and fat mixture.

  On the other hand, 0.75 parts by mass of salt and 4 parts by mass of water were added to 7.5 parts by mass of the whole egg and mixed, and this was added to the above oil and fat mixture and mixed well.

  In addition, 15 parts by weight of resistant starch, 0.35 parts by weight of baking powder, 5 parts by weight of starch (trade name: Elian VC120, manufactured by Matsutani Chemical Co., Ltd.) and egg calcium ( (Commodity name: egg calcium, manufactured by Kewpie Tamago Co., Ltd.) 3 parts by mass were mixed well, and this was added to the above mixture and stirred well to obtain a cookie dough.

  The cookie dough was cut into a size of 25 mm × 50 mm × 10 mm and baked in an oven at 150 ° C. for 20 minutes to obtain a cookie.

  The sensory test by five evaluators was performed on the flavor of the matcha green tea of samples D1 to D8. Evaluation was made into five grades of a: thin, b: a little thin, c: appropriate, d: a little dark, e: a dark. From this result, the class with the largest number of people is shown in Table 2.

  According to Table 2, in the evaluation of the flavor, the flavor is good when the content of matcha tea in 140 parts by mass of the cookie dough is about 1.5 to 2 parts by mass (= about 1 to 1.5% by mass). Depending on the difference and purpose of use, a green tea material in a proportion of about 0.5 to 3 parts by mass (= about 0.3 to 2.1% by mass) can be suitably blended.

(Table 2)
Cookie flavor evaluation
Sample Matcha tea (mass part) Flour (mass part) Evaluation D1 0 50.0 −
D2 0.5 49.5 a
D3 1.0 49.0 b
D4 1.5 48.5 c
D5 2.0 48.0 c
D6 2.4 47.5 d
D7 2.8 47.2 d
D8 3.0 47.0 e

Claims (5)

  A method for producing a tea-containing food comprising the steps of: preparing a food dough containing a granular green tea material coated with fats and oils; and heating the food dough.   The raw material used for the preparation of the food dough contains a powder capable of absorbing fats and oils, and the food dough preparation step includes the steps of coating the granular green tea material by bringing the fats and oils into contact with the granular green tea material, and the coating step The method for producing a tea-containing food according to claim 1, further comprising a step of adding a dry powder to the granular green tea material.   The method for producing a tea-containing food according to claim 1 or 2, wherein the powder capable of absorbing fats and oils includes cereal powder or starchy powder, and the granular green tea material includes pulverized green tea leaves.   The said granular green tea raw material is a manufacturing method of the tea containing foodstuff in any one of Claims 1-3 contained in the said food dough in the ratio of 0.3-2.1 mass%.   The method for producing a tea-containing food according to any one of claims 1 to 4, wherein the granular green tea material includes matcha tea, and in the heating step, the food dough is baked into a baked confectionery.