Properties and Shapes of Matcha with Various Milling Method

Abstract

We have investigated the particle size, degree of circularity, extensibility, flowability and foaming properties of matcha in terms of the milling method. Matcha samples were ground by a stone-mill, a ball-mill and a jet-mill, and the matcha ground by a ball-mill was classified by 10μm diameter into fine and coarse matcha with an airflow-type classifier. The median diameter of the matcha ground by a stone-mill and a ball-mill and a fine matcha was 15-20μm, and that of a matcha ground by a jet-mill and a fine matcha was under 5μm. The degree of circularity of a matcha ground by a jet-mill was higher than that by other milling machines. A fine matcha and the matcha ground by a jet-mill showed a higher extensibility compared to others. Matcha ground by a jet-mill showed good flowability compared to a fine one. A fine matcha showed a good foaming property compared to a coarse one. Therefore, we expect the improvement of utility since matcha ground by a jet-mill showed a predominant flowability, extensibility and foaming property because of its small diameter and high degree of circularity.