WO2024075683A1 - Crème glacée - Google Patents

Crème glacée Download PDF

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Publication number
WO2024075683A1
WO2024075683A1 PCT/JP2023/035890 JP2023035890W WO2024075683A1 WO 2024075683 A1 WO2024075683 A1 WO 2024075683A1 JP 2023035890 W JP2023035890 W JP 2023035890W WO 2024075683 A1 WO2024075683 A1 WO 2024075683A1
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WIPO (PCT)
Prior art keywords
ice cream
content
mass
shape retention
chlorogenic acids
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PCT/JP2023/035890
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English (en)
Japanese (ja)
Inventor
賢紀 新居
尚男 竹下
Original Assignee
花王株式会社
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Publication of WO2024075683A1 publication Critical patent/WO2024075683A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to ice cream products.
  • Ice creams are generally produced by mixing and homogenizing various ingredients, such as dairy products such as milk and cream, sugar, egg yolks, and emulsifiers, then sterilizing them and freezing them while stirring (freezing). Freezing breaks down water into fine crystals (ice crystals) and increases the overrun (air content), resulting in a smooth texture that melts easily in the mouth. When ice cream is served at room temperature or near room temperature, it is required that the ice cream maintain its shape for as long as possible without melting.
  • the speed of heat transfer from the outside to the ice crystals can be reduced by, for example, covering the ice crystals with fat globules of an emulsifier or increasing the size of the air bubbles contained in the ice cream.
  • Patent Document 1 discloses a swollen insoluble dietary fiber product obtained by adding 0.1 to 0.3% of a sucrose fatty acid ester having an HLB of 5 to 9 to a suspension of insoluble dietary fiber and then irradiating the suspension with ultrasonic waves, and describes that ice cream obtained by mixing the swollen product has excellent water retention and shape retention properties.
  • Patent Document 2 discloses a stabilizer for frozen desserts that contains rhamsan gum, and describes that lacto ice obtained by incorporating rhamsan gum exhibits suppressed syneresis even when left at room temperature, and has improved heat shock resistance.
  • Patent Document 3 discloses a method for improving the shape retention of ice creams, which is characterized by adding 0.05 to 0.5 parts by weight of a taste improver using a maltotriose-containing sugar composition having a sugar composition of 50% or more of maltotriose and 25% or less of maltose per solid content per part by weight of milk contained in ice creams.
  • Patent Document 4 discloses ice cream containing non-polymer catechins and caffeine, with the mass ratio of caffeine to non-polymer catechins being 0.0001 to 0.18, and describes that the ice cream has excellent shape retention.
  • the catechins blended into the ice cream in the technology described in Patent Document 4 are known as functional food materials having physiological actions such as antibacterial, antioxidant, and body fat reducing actions.
  • Patent Document 5 discloses strawberry cream using concentrated strawberry juice, and discloses the results of evaluating the shape retention of the produced strawberry cream.
  • the present invention relates to
  • the content of chlorogenic acids is 0.01 to 1.50% by mass,
  • the ratio of the caffeine content to the chlorogenic acids content is 0.60 or less. It provides ice cream.
  • the present invention also provides The present invention provides a method for producing ice cream, which comprises mixing and homogenizing raw materials for ice cream, and freezing the mixture while stirring, and adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50 mass%, and adjusting the ratio of the caffeine content to the chlorogenic acids content to 0.60 or less.
  • the present invention also provides The present invention provides a method for improving the shape retention of ice cream, which comprises mixing and homogenizing raw materials for ice cream, and freezing the mixture while stirring, thereby adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50 mass%, and adjusting the ratio of the caffeine content to the chlorogenic acids content to 0.60 or less.
  • the present invention also provides The present invention provides an agent for improving the shape retention of ice cream, which contains chlorogenic acids as an active ingredient.
  • the present invention relates to The present invention provides a method for improving the shape retention of ice cream, which comprises improving the shape retention of the resulting ice cream by incorporating chlorogenic acids in a raw material mixture for ice cream.
  • Patent Document 1 When ice cream is produced by adding a relatively large amount of emulsifier as described in Patent Document 1, the resulting ice cream may have a unique flavor (off-flavor) derived from the added emulsifier. Also, when ice cream is produced by adding a relatively large amount of thickener as described in Patent Document 2, the resulting ice cream may have a pasty texture. Also, the method described in Patent Document 3 increases the sugar content of the resulting ice cream, which leaves health concerns to be addressed. Also, Patent Document 4 describes that the incorporation of specific catechins in ice cream with a significantly increased overrun improves the shape retention. On the other hand, there is no description of the shape retention of general ice cream with less overrun.
  • Patent Document 5 Furthermore, based on the description in Patent Document 5, the inventors applied the fruit processed product described in Patent Document 5 to ice cream to investigate the shape retention (shape retention), and found that even if the fruit processed product described in Patent Document 5 is added to the raw materials for ice cream and frozen while stirring, it is not sufficient to improve the shape retention of the resulting ice cream.
  • the present invention relates to ice creams that exhibit excellent shape retention over a wide range of overrun and are also expected to have health-promoting effects, a method for producing said ice creams, a method for improving the shape retention of ice creams, and an agent for improving the shape retention of ice creams.
  • Chlorogenic acids are typical polyphenols contained in coffee, and have been reported to have various physiological effects (anti-aging, anti-carcinogenesis, suppression of blood sugar rise, improvement of high blood pressure, promotion of fat burning, etc.)
  • supplements with chlorogenic acids as active ingredients and foods and beverages containing chlorogenic acids have been marketed.
  • the inventors discovered that by adding a specific amount of chlorogenic acids to ice cream and controlling the ratio of the chlorogenic acids content to the caffeine content, the shape retention of ice cream can be improved over a wide range of overrun. Based on this discovery, the inventors further investigated and completed the present invention.
  • the ice cream products of the present invention exhibit excellent shape retention over a wide range of overrun, and are also expected to have health-promoting effects. Furthermore, according to the method for producing ice cream of the present invention, it is possible to obtain ice cream that exhibits excellent shape retention over a wide range of overrun and is also expected to have health-promoting effects. Furthermore, according to the method for improving the shape retention of ice cream of the present invention, the shape retention of ice cream can be improved over a wide range of overrun, and this ice cream can also be expected to have health-promoting effects. Furthermore, by adding the ice cream shape retention improver of the present invention during the production of ice cream, the resulting ice cream can have excellent shape retention over a wide range of overrun, and the ice cream can also be expected to have health-promoting effects.
  • the ice cream of the present invention has a chlorogenic acid content of 0.01 to 1.50% by mass, and the ratio of the caffeine content to the chlorogenic acid content is adjusted (controlled) to 0.60 or less, thereby enabling the ice cream to have improved shape retention while enjoying the health-promoting effects of chlorogenic acids.
  • the chlorogenic acids are preferably present homogeneously in the ice cream, i.e., the ice cream of the present invention is preferably in the form of a composition in which each component is homogeneously mixed.
  • the ice cream of the present invention can be mixed with ingredients that do not mix homogeneously with the ingredient mixture, and toppings, etc. can also be added to the surface of the ice cream.
  • the amounts of the ingredients, toppings, etc. are not included in the mass of the ice cream of the present invention.
  • the mass (100%) of the standard ice cream does not include the mass of the ingredients, toppings, etc.
  • the entire portion in the state of a composition in which each component is homogeneously mixed is taken to be the mass (100%) of the standard ice cream.
  • the ice cream of the present invention contains chocolate chips as an ingredient, the chocolate chips are in chunks and are not mixed homogeneously in the ice cream of the present invention, so the amount of the chocolate chips is not included in the mass of the ice cream of the present invention.
  • the ice cream of the present invention contains strawberry pulp and strawberry juice as ingredients (when the ice cream of the present invention is strawberry ice cream with strawberry pulp), the amount of strawberry juice that is mixed homogeneously in the ice cream of the present invention is included in the mass of the ice cream of the present invention, but the amount of strawberry pulp that is in chunks and is not mixed homogeneously in the ice cream is not included in the mass of the ice cream of the present invention.
  • Each of the raw materials or ingredients contained in the ice cream of the present invention is described below.
  • ice cream is defined as a product that is made by processing milk or foods made from milk or milk products, or by freezing products that use milk as the main ingredient, and that contains 3.0% or more milk solids (excluding fermented milk).
  • the "ice cream" in the present invention and this specification also follows the above definition.
  • ice cream in the present invention and this specification means a product that is made by processing milk or a food product made from milk or milk as a raw material, or by freezing a product that uses milk or milk as a main raw material, and that contains 3.0% or more by mass of milk solids (excluding fermented milk).
  • ice cream milk solids of 15.0% or more by mass, including milk fat of 8.0% or more by mass
  • ice milk not corresponding to the above ice cream, and having milk solids of 10.0% or more by mass, including milk fat of 3.0% or more by mass
  • lacto ice cream not corresponding to the above ice cream and ice milk, and having milk solids of 3.0% or more by mass
  • the milk solids content in the ice cream of the present invention is 3% by mass or more, and from the viewpoint of improving shape retention, it is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more. From the viewpoint of maintaining smooth melting in the mouth, the content is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less. From the same viewpoint as above, the content is preferably 3 to 40% by mass, more preferably 5 to 40% by mass, even more preferably 10 to 30% by mass, and even more preferably 15 to 25% by mass.
  • the ice cream of the present invention is preferably ice cream, ice milk or lacto ice cream.
  • the milk solids are divided into non-fat milk solids and milk fat.
  • the milk fat content in the ice creams of the present invention is preferably 3% by mass or more, and more preferably 8% by mass or more.
  • the content is preferably 40% by mass or less, and more preferably 30% by mass or less.
  • Chlorogenic acids are a type of polyphenol that is widely present in the plant kingdom and are so-called non-flavonoid compounds. As described above, chlorogenic acids have various physiological effects (anti-aging, anti-carcinogenesis, anti-hyperglycemia, anti-hypertension, fat burning, skin moisturizing, cognitive function, etc.). Since the ice cream of the present invention contains chlorogenic acids, it is not only excellent in shape retention, but also a functional food that is expected to have the above-mentioned various physiological effects.
  • chlorogenic acids is a general term for caffeoylquinic acids selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid, feruloylquinic acid selected from 3-feruloylquinic acid, 4-feruloylquinic acid, and 5-feruloylquinic acid, and dicaffeoylquinic acid selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid.
  • the "content of chlorogenic acids” means the total content of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid.
  • the incorporation of chlorogenic acids can remarkably improve the shape retention of ice cream compared to the incorporation of other polyphenols such as catechins.
  • the content of chlorogenic acids in the ice cream of the present invention is 0.01 to 1.50% by mass. From the viewpoint of further improving the shape retention of ice cream, the content is preferably 0.05% by mass or more, more preferably 0.10% by mass or more, and even more preferably 0.15% by mass or more. From the same viewpoint as above, the content is preferably 1.45% by mass or less, more preferably 1.40% by mass or less, even more preferably 1.35% by mass or less, and even more preferably 1.30% by mass or less.
  • the content is preferably 0.05 to 1.45% by mass, more preferably 0.05 to 1.40% by mass, even more preferably 0.10 to 1.35% by mass, even more preferably 0.10 to 1.30% by mass, and even more preferably 0.15 to 1.30% by mass.
  • chlorogenic acids when mixed into the ice cream of the present invention is not particularly limited. That is, chlorogenic acids themselves (purified chlorogenic acids, etc.) can be mixed into ice cream, or an extract or processed product of a plant containing chlorogenic acids can be mixed into ice cream to make the resulting ice cream contain chlorogenic acids.
  • chlorogenic acids themselves (purified chlorogenic acids, etc.) can be mixed into ice cream, or an extract or processed product of a plant containing chlorogenic acids can be mixed into ice cream to make the resulting ice cream contain chlorogenic acids.
  • plants that contain chlorogenic acids include coffee, sweet potato, apple, burdock, eggplant, chrysanthemum, butterbur, yacon, mate, potato, etc.
  • Chlorogenic acids are commercially available, and for example, chlorogenic acid reagent (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), Lunaphenon C-100 (manufactured by Kao Corporation), UCC instant coffee (manufactured by UCC Ueshima Coffee Co., Ltd.), etc. can be used as a source of chlorogenic acids.
  • the chlorogenic acids in ice cream can be measured, for example, by the method described in the Examples below. Furthermore, commercially available chlorogenic acids (for example, reagents) can be used as the chlorogenic acids contained in the ice cream of the present invention.
  • caffeine The caffeine content of the ice cream of the present invention is adjusted to fall within a specified range.
  • Caffeine is a colorless crystalline component with a bitter taste contained in coffee beans and tea leaves.
  • “caffeine” means 1,3,7-trimethylxanthine.
  • the ice cream of the present invention may not contain caffeine.
  • the caffeine content that may be contained in the ice cream of the present invention is preferably 0.00001 to 0.60% by mass.
  • the caffeine content in the ice cream is preferably 0.00001% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.02% by mass or more, and even more preferably 0.03% by mass or more, from the viewpoint of improving the shape retention of the ice cream.
  • the content is preferably 0.60% by mass or less, more preferably 0.45% by mass or less, even more preferably 0.40% by mass or less, and even more preferably 0.35% by mass or less.
  • the content is preferably 0.00001 to 0.60 mass%, more preferably 0.01 to 0.45 mass%, more preferably 0.02 to 0.40 mass%, and even more preferably 0.03 to 0.35 mass%.
  • the form of caffeine when mixed into the ice cream of the present invention is not particularly limited. That is, the ice cream obtained can be made to contain caffeine by mixing caffeine itself (such as purified caffeine) into the ice cream, or by mixing crushed, extracted, or processed products of plants containing caffeine into the ice cream.
  • Examples of plants containing caffeine include coffee, cacao, guarana, and tea leaves that are the raw materials for mate tea, black tea, oolong tea, green tea, and pu-erh tea.
  • Caffeine is commercially available, and for example, Caffeine Reagent (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), Lunafenone C-100 (manufactured by Kao Corporation), UCC Instant Coffee (manufactured by UCC Ueshima Coffee Co., Ltd.), etc. can be used as a caffeine source.
  • caffeine in ice cream or caffeine preparations can be measured, for example, by the method described in the Examples below.
  • the ratio of (B) to (A) ((B)/(A)) is 0.60 or less (i.e., 0.00 to 0.60).
  • the ratio is preferably 0.05 or more, more preferably 0.10 or more, and even more preferably 0.15 or more.
  • the ratio is preferably 0.55 or less, more preferably 0.50 or less, even more preferably 0.45 or less, and even more preferably 0.40 or less.
  • the value of the ratio can be 0.00 to 0.60, preferably 0.05 to 0.55, more preferably 0.10 to 0.50, even more preferably 0.15 to 0.45, and even more preferably 0.15 to 0.40.
  • the value of the ratio is also preferably 0.00 to 0.40.
  • the ice cream of the present invention may contain components other than the above-mentioned chlorogenic acids and caffeine that are usually contained in ice cream (components derived from raw materials that can be usually used).
  • components derived from raw materials that can be usually used include raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk, cream, butter, butter oil, cheese, concentrated whey, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, modified milk powder, modified liquid milk, fermented milk, and dairy products such as lactic acid bacteria drinks, sugars of natural sweeteners or artificial sweeteners, and ingredients derived from egg yolk
  • the ice cream products of the present invention may also contain various additives, etc., as long as they do not impair the effects of the present invention.
  • various additives etc., as long as they do not impair the effects of the present invention.
  • edible oils and fats, spices, coloring agents, preservatives, fruit juice, flavorings, etc. may be appropriately contained.
  • the ice cream of the present invention may contain an emulsifier as necessary.
  • the content of the emulsifier is small, specifically, it can be 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.5% by mass or less.
  • the ice cream of the present invention may also contain a thickening agent such as a thickening polysaccharide, if necessary.
  • a thickening agent such as a thickening polysaccharide
  • the content of the thickening agent is small, specifically, it can be 2.0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less.
  • the overrun (air content) is preferably 20% or more, more preferably 30% or more, and even more preferably 40% or more, from the viewpoint of improving shape retention and melting in the mouth.
  • the overrun value is preferably 100% or less, more preferably 96% or less, and even more preferably 92% or less.
  • the ice cream products of the present invention can be in a variety of forms, including cup-shaped, stick-shaped, mochi-shaped, and cone-shaped ice cream.
  • a method for producing ice cream includes, when mixing and homogenizing raw materials for ice creams and freezing them while stirring, adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50 mass % and adjusting the ratio of the content of caffeine to the content of chlorogenic acids to 0.60 or less.
  • the adjustment of the content of chlorogenic acids and caffeine is performed by mixing the chlorogenic acids and caffeine with other raw materials.
  • the mixing of the chlorogenic acids and caffeine with other raw materials is preferably performed before the freezing, preferably before the sterilization step, and more preferably before the homogenization step.
  • the contents of chlorogenic acids and caffeine in the raw material mixture in the above-mentioned method for producing ice creams are the same as the contents of chlorogenic acids and caffeine in the ice creams of the present invention, and the preferred ranges are also the same.
  • the ice cream of the present invention can be produced using typical ice cream manufacturing methods, except that the desired ice cream ingredients are mixed, homogenized, and frozen while stirring, with the exception that specific amounts of chlorogenic acids and, if necessary, caffeine are added.
  • chlorogenic acids and/or caffeine are mixed with ingredients such as milk and sugar, homogenized (emulsified), sterilized, aged if necessary, and further frozen while stirring (freezing), to obtain ice cream with the desired overrun.
  • the homogenization, aging, and freezing conditions can be set appropriately according to the purpose.
  • the method for producing ice cream of the present invention includes obtaining the ice cream of the present invention using the ice cream shape retention improver of the present invention.
  • the ice cream shape retention improver of the present invention is mixed with other ingredients preferably before the freezing step, more preferably before the sterilization step, and even more preferably before the homogenization step.
  • the ice cream may be packed into a container and further frozen and hardened.
  • the same packaging materials as those used for general ice cream may be used. It may also be provided by filling it into a cone, waffle batter, etc.
  • shape retention improver for ice cream there is provided an agent for improving the shape retention of ice cream (hereinafter also referred to as the shape retention improver of the present invention) containing the above-mentioned chlorogenic acids as active ingredients.
  • the shape retention of ice cream that has been adjusted to various overruns through a freezing process can be improved by adding the shape retention improver of the present invention as a source of chlorogenic acids.
  • the shape retention improver of the present invention can be suitably used as a source of chlorogenic acids for obtaining the above-mentioned ice cream of the present invention.
  • the shape retention improver of the present invention is preferably mixed with other raw materials before the above-mentioned freezing, preferably before the above-mentioned sterilization process, and more preferably before the above-mentioned homogenization process.
  • the content of chlorogenic acids contained in the shape retention improver of the present invention is not particularly limited as long as the content of chlorogenic acids in the resulting ice cream when blended in the production of ice cream is the above-mentioned preferred content.
  • the content of chlorogenic acids in the shape retention improver can be 3% by mass or more, 10% by mass or more, 50% by mass or more, or 90% by mass or more.
  • the upper limit of the content is also not particularly limited, and may be 100% by mass or less, or 99% by mass or less.
  • the shape retention improver of the present invention may contain caffeine in addition to chlorogenic acids.
  • the content of caffeine in the shape retention improver of the present invention is preferably such that the ratio of (B1) to (A1) ((B1)/(A1)) is 0.60 or less (i.e., 0.00 to 0.60) when the content of chlorogenic acids in the shape retention improver of the present invention is (A1) and the content of caffeine is (B1).
  • the value of the ratio is preferably 0.05 or more, more preferably 0.10 or more, and even more preferably 0.15 or more.
  • the value of the ratio is preferably 0.55 or less, more preferably 0.50 or less, even more preferably 0.45 or less, and even more preferably 0.40 or less.
  • the value of the ratio can be 0.00 to 0.60, preferably 0.05 to 0.55, more preferably 0.10 to 0.50, even more preferably 0.15 to 0.45, and even more preferably 0.15 to 0.40.
  • the value of the ratio is also preferably 0.00 to 0.40.
  • the shape retention improving method of the present invention includes, when mixing and homogenizing ice cream ingredients and freezing them while stirring, adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50 mass % and adjusting the ratio of the content of caffeine to the content of chlorogenic acids to 0.60 or less.
  • the adjustment of the content of chlorogenic acids and caffeine is performed by mixing the chlorogenic acids and caffeine with other raw materials.
  • the mixing of the chlorogenic acids and caffeine with other raw materials is preferably performed before the freezing, preferably before the sterilization step, and more preferably before the homogenization step.
  • the contents of chlorogenic acids and caffeine in the raw material mixture in the above-mentioned method for improving shape retention are the same as the contents of chlorogenic acids and caffeine in the ice cream of the present invention, and the preferred ranges are also the same.
  • the shape retention improving method of the present invention includes obtaining the ice cream of the present invention by using the shape retention improver of the present invention.
  • the shape retention improver of the present invention is mixed with other ingredients preferably before the above-mentioned freezing, more preferably before the above-mentioned sterilization step, and more preferably before the above-mentioned homogenization step.
  • the content (% by mass) of chlorogenic acids and caffeine in the raw material mixture in the above-mentioned method for improving shape retention and the content ratio of the two can be within the same range as the content (% by mass) of chlorogenic acids and caffeine in the ice creams of the present invention described above and the content ratio of the two.
  • the shape retention improving method of the present invention includes improving the shape retention of ice creams by adding chlorogenic acids to the raw material mixture of ice creams.
  • the chlorogenic acids act as active ingredients for improving the shape retention of ice creams.
  • the chlorogenic acids are mixed with other raw materials preferably before the freezing step, more preferably before the sterilization step, and more preferably before the homogenization step.
  • the contents (% by mass) of the chlorogenic acids and caffeine in the raw material mixture in the above-mentioned method for improving shape retention and the ratio of the contents of the two can be within the same ranges as the contents (% by mass) of the chlorogenic acids and caffeine in the ice creams of the present invention described above and the ratio of the contents of the two.
  • the present invention further discloses the following ice cream products, a method for producing said ice cream products, a method for improving the shape retention of ice cream products, and an agent for improving the shape retention of ice cream products.
  • the content of chlorogenic acids is 0.01 to 1.50% by mass, The ratio of the caffeine content to the chlorogenic acids content is 0.60 or less. Ice creams.
  • ⁇ 2> The ice cream according to the above item ⁇ 1>, wherein the content of the chlorogenic acids is preferably 0.05% by mass or more, more preferably 0.10% by mass or more, and even more preferably 0.15% by mass or more.
  • ⁇ 3> The ice cream according to ⁇ 1> or ⁇ 2>, wherein the content of the chlorogenic acids is preferably 1.45% by mass or less, more preferably 1.40% by mass or less, even more preferably 1.35% by mass or less, and even more preferably 1.30% by mass or less.
  • ⁇ 4> The ice cream according to any one of ⁇ 1> to ⁇ 3> above, wherein the content of the chlorogenic acids is preferably 0.05 to 1.45% by mass, more preferably 0.05 to 1.40% by mass, even more preferably 0.10 to 1.35% by mass, even more preferably 0.10 to 1.30% by mass, and even more preferably 0.15 to 1.30% by mass.
  • ⁇ 5> The ice cream according to any one of ⁇ 1> to ⁇ 4>, wherein the caffeine content is preferably 0.00001% by mass or more, more preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and even more preferably 0.03% by mass or more.
  • ⁇ 6> The ice cream according to any one of ⁇ 1> to ⁇ 5>, wherein the caffeine content is preferably 0.60% by mass or less, more preferably 0.45% by mass or less, more preferably 0.40% by mass or less, and even more preferably 0.35% by mass or less.
  • the caffeine content is preferably 0.00001 to 0.60% by mass, preferably 0.01 to 0.45% by mass, more preferably 0.02 to 0.40% by mass, and even more preferably 0.03 to 0.35% by mass.
  • ⁇ 8> The ice cream according to any one of ⁇ 1> to ⁇ 7>, wherein the ratio of the caffeine content to the chlorogenic acids content is preferably 0.05 or more, more preferably 0.10 or more, and even more preferably 0.15 or more.
  • ⁇ 9> The ice cream according to any one of ⁇ 1> to ⁇ 8>, wherein the ratio of the caffeine content to the chlorogenic acids content is preferably 0.55 or less, more preferably 0.50 or less, even more preferably 0.45 or less, and even more preferably 0.40 or less.
  • ⁇ 10> The ice cream according to any one of the above items ⁇ 1> to ⁇ 9>, wherein the ratio of the caffeine content to the chlorogenic acids content is preferably 0.05 to 0.55, more preferably 0.10 to 0.50, even more preferably 0.15 to 0.45, and still more preferably 0.15 to 0.40.
  • the ratio of the caffeine content to the chlorogenic acids content is preferably 0.05 to 0.55, more preferably 0.10 to 0.50, even more preferably 0.15 to 0.45, and still more preferably 0.15 to 0.40.
  • ⁇ 11> The ice cream according to any one of ⁇ 1> to ⁇ 10>, wherein the content of the chlorogenic acids is 0.10 to 1.30% by mass, and a ratio of the content of the caffeine to the content of the chlorogenic acids is 0.40 or less.
  • ⁇ 12> The ice cream according to any one of the above items ⁇ 1> to ⁇ 11>, wherein the milk solid content is 3% by mass or more, preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more.
  • the milk solid content is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less.
  • ⁇ 14> The ice cream according to any one of the above items ⁇ 1> to ⁇ 13>, wherein the milk solid content is preferably 3 to 40% by mass, more preferably 5 to 40% by mass, even more preferably 10 to 30% by mass, and still more preferably 15 to 25% by mass.
  • ⁇ 15> The ice cream according to any one of the above items ⁇ 1> to ⁇ 14>, wherein the milk fat content is preferably 3% by mass or more, more preferably 8% by mass or more.
  • ⁇ 16> The ice cream according to any one of the above items ⁇ 1> to ⁇ 15>, wherein the milk fat content is preferably 40% by mass or less, more preferably 30% by mass or less.
  • ⁇ 17> The ice cream according to any one of the above items ⁇ 1> to ⁇ 16>, wherein the milk solid content is preferably 3 to 40% by mass, more preferably 8 to 30% by mass.
  • ⁇ 18> The ice cream according to any one of the above items ⁇ 1> to ⁇ 17>, wherein the overrun is preferably 20% or more, more preferably 30% or more, and even more preferably 40% or more.
  • ⁇ 19> The ice cream according to any one of the above items ⁇ 1> to ⁇ 18>, wherein the overrun is preferably 100% or less, more preferably 96% or less, and even more preferably 92% or less.
  • ⁇ 20> The ice cream according to any one of the above items ⁇ 1> to ⁇ 19>, wherein the overrun is preferably 20 to 100%, more preferably 30 to 96%, and even more preferably 40 to 92%.
  • ⁇ 21> An agent that improves the shape retention of ice cream, with chlorogenic acids as the active ingredient.
  • ⁇ 22> The shape retention improver for ice cream according to the above item ⁇ 21> for obtaining the ice cream according to any one of the above items ⁇ 1> to ⁇ 20>.
  • ⁇ 23> The shape retention improver for ice creams according to ⁇ 21> or ⁇ 22>, wherein the content of chlorogenic acids in the shape retention improver may be 3% by mass or more, 10% by mass or more, 50% by mass or more, or 90% by mass or more.
  • ⁇ 24> The shape retention improver for ice creams according to any one of ⁇ 21> to ⁇ 23>, wherein the content of chlorogenic acids in the shape retention improver may be 100% by mass or less, or may be 99% by mass or less.
  • ⁇ 25> The shape retention improver for ice creams according to any one of ⁇ 21> to ⁇ 24>, wherein the content of chlorogenic acids in the shape retention improver may be 3 to 100% by mass, 10 to 100% by mass, 50 to 99% by mass, or 90 to 99% by mass.
  • a ratio of the content of caffeine to the content of chlorogenic acids is preferably 0.05 or more, more preferably 0.10 or more, and even more preferably 0.15 or more.
  • the ratio of the caffeine content to the chlorogenic acids content is preferably 0.60 or less, more preferably 0.55 or less, even more preferably 0.50 or less, even more preferably 0.45 or less, and even more preferably 0.40 or less.
  • ⁇ 28> The agent for improving shape retention of ice cream according to any one of the above items ⁇ 21> to ⁇ 27>, wherein the ratio of the caffeine content to the chlorogenic acids content is preferably 0.05 to 0.55, more preferably 0.10 to 0.50, even more preferably 0.15 to 0.45, and still more preferably 0.15 to 0.40.
  • ⁇ 29> The agent for improving shape retention of ice creams according to any one of the items ⁇ 21> to ⁇ 28>, wherein a ratio of the caffeine content to the chlorogenic acids content is preferably 0.00 to 0.60, more preferably 0.00 to 0.40.
  • the method for producing ice cream includes mixing and homogenizing raw materials for ice cream, and freezing the mixture while stirring, and adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50 mass%, and adjusting the ratio of the content of caffeine to the content of chlorogenic acids to 0.60 or less.
  • ⁇ 32> A method for producing the ice cream described in any one of ⁇ 1> to ⁇ 20>, comprising obtaining the ice cream described in any one of ⁇ 1> to ⁇ 20> by using the shape retention improver for ice cream described in any one of ⁇ 21> to ⁇ 29>.
  • ⁇ 33> The method for producing ice creams according to any one of ⁇ 30> to ⁇ 32>, wherein the content of chlorogenic acids in the raw material mixture is the content according to any one of ⁇ 2> to ⁇ 4>.
  • ⁇ 34> The method for producing ice creams according to any one of ⁇ 30> to ⁇ 33>, wherein the caffeine content in the raw material mixture is the content according to any one of ⁇ 5> to ⁇ 7>.
  • ⁇ 35> The method for producing ice creams according to any one of the items ⁇ 30> to ⁇ 34>, wherein a ratio of the caffeine content to the chlorogenic acids content in the raw material mixture is a ratio according to any one of the items ⁇ 8> to ⁇ 10>.
  • ⁇ 36> A method for improving the shape retention of ice cream, comprising mixing and homogenizing raw materials for ice cream, and freezing the mixture while stirring, and adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50 mass%, and adjusting the ratio of the content of caffeine to the content of chlorogenic acids to 0.60 or less.
  • ⁇ 37> The method for improving the shape retention of ice cream according to ⁇ 36>, wherein the ice cream is the ice cream according to any one of ⁇ 1> to ⁇ 20>.
  • ⁇ 38> A method for improving the shape retention of ice cream according to any one of ⁇ 36> or ⁇ 37>, comprising obtaining the ice cream according to any one of ⁇ 1> to ⁇ 20> by using the agent for improving the shape retention of ice cream according to any one of ⁇ 21> to ⁇ 29>.
  • ⁇ 40> The method for improving the shape retention of ice creams according to any one of ⁇ 36> to ⁇ 39>, wherein the content of caffeine in the raw material mixture is the content described in any one of ⁇ 5> to ⁇ 7>.
  • ⁇ 41> The method for improving the shape retention of ice creams according to any one of ⁇ 36> to ⁇ 40>, wherein a ratio of the caffeine content to the chlorogenic acids content in the raw material mixture is a ratio according to any one of ⁇ 8> to ⁇ 10>.
  • ⁇ 42> A method for improving the shape retention of ice cream, comprising incorporating chlorogenic acids in a raw material mixture for ice cream, thereby improving the shape retention of the resulting ice cream.
  • ⁇ 43> The method for improving the shape retention of ice cream according to the above item ⁇ 42>, wherein the ice cream is the ice cream according to any one of the above items ⁇ 1> to ⁇ 20>.
  • ⁇ 44> A method for improving the shape retention of ice cream according to any one of ⁇ 42> or ⁇ 43>, comprising obtaining the ice cream according to any one of ⁇ 1> to ⁇ 20> by using the agent for improving the shape retention of ice cream according to any one of ⁇ 21> to ⁇ 29>.
  • ⁇ 45> The method for improving the shape retention of ice creams according to any one of ⁇ 42> to ⁇ 44>, wherein the content of chlorogens in the raw material mixture is the content according to any one of ⁇ 1> to ⁇ 4>.
  • ⁇ 46> The method for improving the shape retention of ice creams according to any one of ⁇ 42> to ⁇ 45>, wherein the content of caffeine in the raw material mixture is the content according to any one of ⁇ 5> to ⁇ 7>.
  • ⁇ 47> The method for improving the shape retention of ice creams according to any one of ⁇ 42> to ⁇ 46>, wherein the ratio of the caffeine content to the chlorogenic acids content in the raw material mixture is a ratio according to any one of ⁇ 1>, ⁇ 8> to ⁇ 10>.
  • the chlorogenic acid content and caffeine content in each formulation used in this example were determined using the following method.
  • the HPLC analysis conditions were as follows: Sample injection volume: 10 ⁇ L Flow rate: 1.0 mL/min UV-VIS detector setting wavelength: 325 nm Column oven temperature: 35°C Eluent A: 0.05 M acetic acid, 0.1 mM hydroxyethane-1,1-diphosphonic acid ( HEDPO), 10 mM sodium acetate, 5 (V/V)% acetonitrile solution Eluent B: acetonitrile Concentration gradient conditions: Time (min) Eluent A (vol.%) Eluent B (vol.%) 0.0 100 0 10.0 100 0 15.0 95 5 20.0 95 5 22.0 92 8 50.0 92 8 52.0 10 90 60.0 10 90 60.1 100 0 70.0 100 0
  • the samples analyzed by HPLC were prepared as follows: 1.0 g of the sample to be measured was placed in 100 mL of water at room temperature, and the solution obtained by stirring for 10 minutes using a magnetic stirrer was filtered through a membrane filter (GL Chromatodisk 25A, pore size 0.45 ⁇ m, manufactured by GL Sciences) and then subjected to analysis.
  • the retention times of the above-mentioned three types of monocaffeoylquinic acids, three types of monoferuloylquinic acids, and three types of dicaffeoylquinic acids were as follows.
  • the amount of chlorogenic acids was calculated from the sum of the peak area values of the nine types of chlorogenic acids using 5-caffeoylquinic acid as the standard substance, and the content (mass%) of chlorogenic acids in the sample to be measured was calculated.
  • the caffeine content was calculated in the same manner as in the above-mentioned analytical method for chlorogenic acids, except that the retention time of caffeine was set to 18.5 minutes and the reagent caffeine (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was used as the standard substance.
  • Example 1 The ice cream of Example 1 was obtained according to the ingredient blend amounts shown in Table 1. The specific procedure is as follows.
  • Chlorogenic acid reagent chlorogenic acid content: 95.0% by mass, Fujifilm Wako Pure Chemical Industries, Ltd.
  • Lunafenone C-100 Chlorogenic acid content: 11.0% by mass, caffeine content: 2.2% by mass, manufactured by Kao Corporation
  • Chlorogenic acid extract test sample chlorogenic acid content: 44.05% by mass, caffeine content: 0.1% by mass, manufactured by Kao Corporation
  • UCC instant coffee chlorogenic acid content: 3.3% by mass, caffeine content: 2.8% by mass, manufactured by UCC Ueshima Coffee Co., Ltd.
  • Caffeine reagent caffeine content: 98.5% by mass, Fujifilm Wako Pure Chemical Industries, Ltd.
  • Catechin extract test sample tea catechin: 37.5% by mass, caffeine: 3.61% by mass, Kao Corporation
  • Strawberry concentrated liquid B
  • the ice cream mix after mixing was transferred to a cooling pot of a KAI ice cream maker (model number: DL-5929, manufactured by Kai Corporation) that had been cooled to ⁇ 18° C. in advance, and stirred at an initial rotation speed of 34 rpm/min. The stirring was stopped after 15 to 35 minutes, depending on the state of overrun.
  • the resulting ice cream was transferred into a 120 cc round cup with an inner diameter of 71 mm (C-AP round cup 86-120 (manufactured by Chuo Kagaku Co., Ltd.)) and filled while gently vibrating the cup to prevent the formation of voids due to air bubbles in the cup during the transfer process.
  • cup capacity was measured in advance by a water displacement method, and a mark was placed in the cup to fill it with 120 cc of the product, and the product was filled up to the mark.
  • the ice cream filled in the round cup was stored at -18°C for 10 days. After storage, the ice cream with an overrun value of 20 to 100% was evaluated for shape retention as described below.
  • Examples 2 to 19, 22 and 23 The ice creams of Examples 2 to 19, 22 and 23 were obtained in the same manner as in Example 1 above, except that the amounts of the ingredients were as shown in Table 1 below.
  • Examples 20 and 21 The ice creams of Examples 20 and 21 were obtained in the same manner as in Example 1 above, except that the ice cream was stirred using a KAI ice cream maker until the overrun value reached the value shown in Table 1 below.
  • Comparative Examples 1 to 14 The ice creams of Comparative Examples 1 to 14 were obtained in the same manner as in Example 1 above, except that the amounts of the ingredients were as shown in Table 1 below.
  • the ice cream of Comparative Example 1 which does not contain chlorogenic acids or caffeine, had a large amount of elution and was not excellent in shape retention.
  • the ice creams of Comparative Examples 3, 4, 10, and 11, which contain chlorogenic acids but have a content higher than the specified range of the present invention, and the ice cream of Comparative Example 14, which contains chlorogenic acids but has a content lower than the specified range of the present invention also had a large amount of elution and were poor in shape retention.
  • the ice creams of Comparative Examples 5, 6, and 9, which contain excessive caffeine also had a large amount of elution and were poor in shape retention.
  • the ice creams of Comparative Examples 2, 7, and 8 which contain chlorogenic acids and caffeine within the specified range of the present invention but have a ratio of the caffeine content to the chlorogenic acids content that exceeds the specified range of the present invention, also had a large amount of elution and were not excellent in shape retention.

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Abstract

Crème glacée présentant une teneur en acide chlorogénique de 0,01 à 1,50 % en masse, le rapport de la teneur en caféine sur la teneur en acide chlorogénique étant inférieur ou égal à 0,60.
PCT/JP2023/035890 2022-10-03 2023-10-02 Crème glacée WO2024075683A1 (fr)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005032570A1 (fr) * 2003-10-06 2005-04-14 Oryza Oil & Fat Chemical Co., Ltd. Composition dietetique
WO2019230013A1 (fr) * 2018-06-01 2019-12-05 太陽化学株式会社 Composition contenant un composé clathrate de flavonoïde-cyclodextrine
WO2021111591A1 (fr) * 2019-12-05 2021-06-10 Ｆｕｌｌｌｉｆｅ株式会社 Aliment moussé et son procédé de production

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005032570A1 (fr) * 2003-10-06 2005-04-14 Oryza Oil & Fat Chemical Co., Ltd. Composition dietetique
WO2019230013A1 (fr) * 2018-06-01 2019-12-05 太陽化学株式会社 Composition contenant un composé clathrate de flavonoïde-cyclodextrine
WO2021111591A1 (fr) * 2019-12-05 2021-06-10 Ｆｕｌｌｌｉｆｅ株式会社 Aliment moussé et son procédé de production

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* Cited by examiner, † Cited by third party
Title
AHMED B. SHAZLY: "Coffee ice cream as an innovative functional dairy food", RESEARCH SQUARE, 5 July 2022 (2022-07-05), pages 1 - 22, XP093154159, Retrieved from the Internet <URL:https://www.researchsquare.com/article/rs-1816084/v1> DOI: 10.21203/rs.3.rs-1816084/v1 *
ANONYMOUS: "There are four types of names for ice cream (ice cream, ice milk, lacto ice and frozen confectionery", 13 November 2019 (2019-11-13), pages 1 - 16, XP093154175, Retrieved from the Internet <URL:https://yama-zato.com/?pid=146865883#:~:text=%E3%83%BB%E3%82%A2%E3%82%A4%E3%82%B9%E3%82%AF%E3%83%AA%E3%83%BC%E3%83%A0%E3%81%A8%E3%81%AF%E4%B9%B3%,%E5%85%A5%E3%81%A3%E3%81%A6%E3%81%84%E3%82%8B%E3%82%82%E3%81%AE%E3%81%99%E3%80%82%> *

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