Ice cream

Abstract

The present invention provides an ice cream in which the content of chlorogenic acids is 0.01-1.50 mass%, and the ratio of the content of caffeine to the content of the chlorogenic acids is 0.60 or less.

Description

Technical Field

[0001] The present invention relates to ice cream. Background Art

[0002] Ice cream is usually made by mixing and homogenizing ingredients such as milk or fresh cream, sugar, egg yolk, and emulsifiers, sterilizing them, and then freezing them while stirring. Freezing converts water into fine crystals (ice crystals), which increases the overrun (air content) and creates a smooth and melt-in-the-mouth texture.

[0003] When serving ice cream at room temperature or close to room temperature, it is necessary to have the property of being able to keep the shape of the ice cream for as long as possible without melting (shape retention). In order to improve the shape retention of ice cream, it is known that, for example, the ice crystals are covered with fat globules such as an emulsifier, or the size of bubbles contained in the ice cream is increased to reduce the heat transfer rate from the outside to the ice crystals.

[0004] For example, Patent Document 1 discloses an insoluble dietary fiber swelling product, characterized in that it is a substance obtained by adding 0.1 to 0.3% of sucrose fatty acid esters of HLB 5 to 9 to a suspension of insoluble dietary fiber and then irradiating the suspension with ultrasonic waves, and it is recorded that the ice cream obtained by mixing the swelling product has excellent water retention and shape retention properties.

[0005] Patent Document 2 discloses a stabilizer for frozen desserts, which is characterized by containing rhamsan gum, and states that lacto ice obtained by blending rhamsan gum can suppress dripping and improve heat resistance even when left at room temperature.

[0006] In addition, Patent Document 3 discloses a method for improving the shape retention of ice cream, characterized in that a taste improver of not less than 0.05 parts by weight and not more than 0.5 parts by weight is added to 1 part by weight of milk contained in the ice cream, and the taste improver uses a sugar composition containing maltotriose in which the sugar composition contains not less than 50% maltotriose and not more than 25% maltose per unit solid content.

[0007] In addition, Patent Document 4 discloses an ice cream containing non-polymer catechins and caffeine, wherein the mass ratio of caffeine to non-polymer catechins is 0.0001 to 0.18, and describes that the ice cream has excellent shape retention. In the technology described in Patent Document 4, catechins added to ice cream are known as functional food materials having physiological effects such as antibacterial, antioxidant, and body fat reduction.

[0008] Patent Document 5 discloses a strawberry cream using concentrated strawberry juice and discloses the results of evaluating the shape retention of the produced strawberry cream.

[0009] [Prior art literature]

[0010] [Patent Document]

[0011] [Patent Document 1] Japanese Patent Application Laid-Open No. 9-154503

[0012] [Patent Document 2] Japanese Patent Application Publication No. 2007-159570

[0013] [Patent Document 3] Japanese Patent Application Publication No. 2013-31458

[0014] [Patent Document 4] Japanese Patent Publication No. 2011-103878

[0015] [Patent Document 5] Japanese Patent Application Publication No. 2011-147422 Summary of the invention

[0016] The present invention provides an ice cream, wherein the content of chlorogenic acid is 0.01 to 1.50% by mass.

[0017] The ratio of the caffeine content to the chlorogenic acid content is 0.60 or less.

[0018] In addition, the present invention provides a method for producing ice cream, comprising: mixing raw materials for ice cream, homogenizing, and, while freezing while stirring, adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50% by mass, and adjusting the ratio of the content of caffeine to the content of the chlorogenic acids to 0.60 or less.

[0019] In addition, the present invention provides a method for improving the shape retention of ice cream, which comprises: mixing raw materials for ice cream, homogenizing, and adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50% by mass while freezing while stirring, and adjusting the ratio of the content of caffeine to the content of the above-mentioned chlorogenic acids to 0.60 or less.

[0020] The present invention also provides an agent for improving the shape retention of ice cream, wherein chlorogenic acids are used as an active ingredient.

[0021] Furthermore, the present invention provides a method for improving the shape retention of ice cream, comprising: improving the shape retention of the obtained ice cream by adding chlorogenic acid to a raw material mixture of ice cream. DETAILED DESCRIPTION

[0022] If an emulsifier as described in Patent Document 1 is added to a certain extent to produce ice cream, the obtained ice cream may have a unique flavor (peculiar taste) from the added emulsifier. In addition, if a thickener as described in Patent Document 2 is added to a certain extent to produce ice cream, the obtained ice cream may have a mushy texture. In addition, the amount of sugar in the ice cream obtained by the method described in Patent Document 3 is increased, and there are still problems in terms of health. In addition, Patent Document 4 states that in ice cream with significantly increased expansion rate, the combination of specific catechins has an effect on the improvement of shape retention. On the other hand, there is no record of the shape retention of ordinary ice cream with further suppressed expansion rate. Furthermore, based on the description of Patent Document 5, the inventors of the present invention applied the fruit processed products described in Patent Document 5 to ice cream to investigate the shape retention (shape retention). As a result, it was found that even if the fruit processed products described in Patent Document 5 were added to the raw materials of ice cream and frozen while stirring, the improvement of the shape retention of the obtained ice cream was not sufficient.

[0023] The present invention relates to ice cream that exhibits excellent shape retention in a wide range of overrun ratios and is expected to have a health-improving effect, a method for producing the ice cream, a method for improving the shape retention of ice cream, and an agent for improving the shape retention of ice cream.

[0024] Chlorogenic acid is a representative polyphenol contained in coffee, and it is reported to have a variety of physiological effects (inhibiting aging, inhibiting cancer occurrence, inhibiting blood sugar rise, improving high blood pressure, promoting fat burning, etc.). In order to utilize these physiological effects to improve health, supplements with chlorogenic acid as an active ingredient or food and beverages containing chlorogenic acid have been launched on the market.

[0025] The present inventors have found that by adding a specific amount of chlorogenic acids to ice cream and controlling the ratio of the chlorogenic acid content to the caffeine content, the shape retention of ice cream can be improved in a wide range of overrun ratios. The present invention has been completed based on this finding and further research.

[0026] The ice cream of the present invention exhibits excellent shape retention in a wide range of overrun ratios and can also be expected to have a health-improving effect.

[0027] 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 in a wide range of overrun ratios and that can also be expected to have a health-enhancing effect.

[0028] 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 within a wide range of overrun ratios, and the health-enhancing effect of the ice cream can also be expected.

[0029] Furthermore, by adding the ice cream shape-retention improving agent of the present invention to the production of ice cream, the obtained ice cream can be made into ice cream with excellent shape-retention in a wide range of overrun ratios, and the health-improving effect of the ice cream can also be expected.

[0030] (Ice cream)

[0031] The content of chlorogenic acid in the ice cream of the present invention is adjusted (controlled) to 0.01 to 1.50% by mass, and the ratio of the content of caffeine to the content of the chlorogenic acid is adjusted (controlled) to 0.60 or less. Thus, the health-promoting effect of chlorogenic acid can be enjoyed, and the shape retention of ice cream can also be improved.

[0032] In the ice cream of the present invention, it is preferred that the chlorogenic acids are homogeneously present in the ice cream. That is, the ice cream of the present invention is preferably in the form of a composition in which each component is homogeneously mixed.

[0033] Furthermore, the ice cream of the present invention may be mixed with raw materials that are not homogeneously mixed with the raw material mixture, and toppings may be added to the surface of the ice cream. However, the amount of the raw materials or toppings is not included in the mass of the ice cream of the present invention. That is, when determining the content (mass %) of each component of the ice cream of the present invention, the mass of the raw materials or toppings is not included in the mass (100%) of the ice cream that serves as the reference. That is, the entire portion of the state of the composition in which each component is homogeneously mixed is set as the mass (100%) of the ice cream that serves as the reference.

[0034] For example, when the ice cream of the present invention contains chocolate chips as raw materials, the chocolate chips are in a block shape and are not homogeneously mixed 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. In addition, for example, when the ice cream of the present invention contains strawberry pulp and strawberry juice as raw materials (when the ice cream of the present invention is a strawberry ice cream containing strawberry pulp), the amount of the strawberry juice homogeneously mixed in the ice cream of the present invention is included in the mass of the ice cream of the present invention, while the amount of the strawberry pulp that is in a block shape and is not homogeneously mixed in the ice cream is not included in the mass of the ice cream of the present invention.

[0035] Hereinafter, each raw material or component contained in the ice cream of the present invention will be described.

[0036] The definition and standards of ice cream are stipulated by the Ministry of Health, Labor and Welfare of Japan's Dairy Ordinance (Ministerial Ordinance on the Standards of the Composition of Milk and Dairy Products, Last Amended: December 4, 2020). In the Dairy Ordinance, ice cream is defined as processed milk or food made with milk as an ingredient, or frozen with milk as the main ingredient, and contains more than 3.0% milk solids (excluding fermented milk).

[0037] The "ice cream" in the present invention or this specification is also based on the above definition. That is, the "ice cream" in the present invention or this specification refers to the food processed from milk or made from milk as a raw material, or frozen from milk as the main raw material, and contains 3.0% by mass or more of milk solids (excluding fermented milk). Specifically, "ice cream" (milk solids of 15.0% by mass or more, of which milk fat is 8.0% by mass or more), "ice milk" (not belonging to the above ice cream, and the milk solids are 10.0% by mass or more, of which the milk fat is 3.0% or more), and "cream popsicles" (not belonging to the above ice cream and ice milk, and the milk solids are 3.0% by mass or more) are collectively referred to as "ice cream".

[0038] The content of milk solid components in the ice cream of the present invention is 3% by mass or more, and from the perspective of improving shape retention, it is preferably 5% by mass or more, more preferably 10% by mass or more, and more preferably 15% by mass or more. In addition, from the perspective of maintaining a smooth melt-in-the-mouth feel, the content is preferably 40% by mass or less, more preferably 30% by mass or less, and more preferably 25% by mass or less. Furthermore, from the same perspective as above, the content is preferably 3 to 40% by mass, more preferably 5 to 40% by mass, more preferably 10 to 30% by mass, and more preferably 15 to 25% by mass.

[0039] The ice cream of the present invention is preferably ice cream, ice milk or frosé.

[0040] The milk solid component is divided into a fat-free milk solid component and a milk fat component. From the viewpoint of improving the shape retention of ice cream and improving the flavor of ice cream, the content of the milk fat component in the ice cream of the present invention is preferably 3% by mass or more, and more preferably 8% by mass or more. From the viewpoint of exhibiting a suitable aftertaste, the content is preferably 40% by mass or less, and more preferably 30% by mass or less.

[0041] (Chlorogenic Acids)

[0042] The ice cream of the present invention contains chlorogenic acids. Chlorogenic acids are a type of polyphenol widely present in the plant kingdom and belong to the so-called non-flavonoid compounds. As mentioned above, chlorogenic acids have various physiological effects (inhibiting aging, inhibiting the occurrence of cancer, inhibiting the rise of blood sugar, improving hypertension, promoting fat burning, improving skin moisturizing, improving cognitive function, etc.). The ice cream of the present invention contains chlorogenic acids, and therefore is also a functional food that not only has excellent shape retention, but also can be expected to have the above-mentioned various physiological effects.

[0043] In the present invention or this specification, "chlorogenic acids" is a general term for caffeoylquinic acid 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. That is, in the present invention, when "the content of chlorogenic acids" is mentioned, it refers to 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.

[0044] In the ice cream of the present invention, the addition of chlorogenic acids can significantly improve the shape retention of ice cream compared to the addition of other polyphenols such as catechins.

[0045] The content of chlorogenic acids in the ice cream of the present invention is 0.01-1.50% by mass. From the perspective 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 further preferably 0.15% by mass or more. In addition, from the same perspective as above, the content is preferably 1.45% by mass or less, more preferably 1.40% by mass or less, and further preferably 1.35% by mass or less, and further preferably 1.30% by mass or less. In addition, from the same perspective as above, the content is preferably 0.05-1.45% by mass, more preferably 0.05-1.40% by mass, and further preferably 0.10-1.35% by mass, and further preferably 0.10-1.30% by mass, and further preferably 0.15-1.30% by mass.

[0046] The form of chlorogenic acids when mixed into the ice cream of the present invention is not particularly limited. That is, by adding chlorogenic acids themselves (purified chlorogenic acids, etc.) to ice cream, or adding extracts and processed products of plants containing chlorogenic acids to ice cream, the obtained ice cream can be made to contain chlorogenic acids. Plants containing chlorogenic acids include, for example, coffee, sweet potatoes, apples, burdocks, eggplants, chrysanthemums, coltsfoot, yacon, mate, potatoes, and the like.

[0047] Chlorogenic acid can be obtained from the market. For example, Chlorogenic acid reagent (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), LUNA PHENON C-100 (manufactured by Kao Corporation), UCC instant coffee (manufactured by UCC Ueshima Coffee Co., Ltd.), etc. can be used as sources of chlorogenic acid.

[0048] Chlorogenic acids in ice creams can be measured, for example, by the method described in the following Examples.

[0049] Moreover, as the chlorogenic acids contained in the ice cream of the present invention, commercially available chlorogenic acids (for example, reagents) can be used.

[0050] (caffeine)

[0051] The amount of caffeine in the ice cream of the present invention is adjusted to be within a predetermined range. Caffeine is a bitter, colorless crystalline component contained in coffee beans or tea leaves. In the present invention or this specification, "caffeine" refers to 1,3,7-trimethylxanthine.

[0052] The ice cream of the present invention may not contain caffeine. In addition, the content of caffeine that may be contained in the ice cream of the present invention is preferably 0.00001 to 0.60% by mass. In the case where the ice cream of the present invention contains caffeine, from the perspective of improving the shape retention of ice cream, the caffeine content in the ice cream is preferably 0.00001% by mass or more, more preferably 0.01% by mass or more, and further preferably 0.02% by mass or more, and further preferably 0.03% by mass or more. In addition, from the same perspective as above, the content is preferably 0.60% by mass or less, more preferably 0.45% by mass or less, and further preferably 0.40% by mass or less, and further preferably 0.35% by mass or less.

[0053] From the same viewpoint as described above, the content is preferably 0.00001 to 0.60% by mass, more preferably 0.01 to 0.45% by mass, more preferably 0.02 to 0.40% by mass, and still more preferably 0.03 to 0.35% by mass.

[0054] The form of caffeine when mixed into the ice cream of the present invention is not particularly limited. That is, by mixing caffeine itself (purified caffeine, etc.) into ice cream, or mixing crushed products, extracts, processed products, etc. of plants containing caffeine into ice cream, the obtained ice cream can be made to contain caffeine. Examples of the plants containing caffeine include coffee, cocoa, guarana, and tea leaves that are raw materials for mate, black tea, oolong tea, green tea, and puer tea.

[0055] Caffeine is commercially available, and for example, Caffeine Reagent (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), LUNA PHENON C-100 (manufactured by Kao Corporation), UCC Instant Coffee (manufactured by UCC Ueshima Coffee Co., Ltd.), etc. can be used as a caffeine source.

[0056] Caffeine in ice creams or caffeine preparations can be measured, for example, by the method described in the following Examples.

[0057] When a commercially available caffeine preparation is used, the type and concentration of caffeine described in the attached ingredient list or the like can be referred to.

[0058] (Mix ratio)

[0059] When the content of the chlorogenic acid in the ice cream of the present invention is (A) and the content of the caffeine is (B), the ratio of (B) to (A) ((B) / (A)) is 0.60 or less (i.e., 0.00 to 0.60). From the perspective of improving the shape retention of ice cream, the ratio is preferably 0.05 or more, more preferably 0.10 or more, and further preferably 0.15 or more. In addition, from the same perspective as above, the ratio is preferably 0.55 or less, more preferably 0.50 or less, further preferably 0.45 or less, and further preferably 0.40 or less.

[0060] The ratio can be set to 0.00 to 0.60, preferably 0.05 to 0.55, more preferably 0.10 to 0.50, further preferably 0.15 to 0.45, further preferably 0.15 to 0.40. It is also preferred that the ratio be set to 0.00 to 0.40.

[0061] Regarding the ingredients other than the chlorogenic acids and caffeine, the ice creams of the present invention may contain ingredients that are usually contained in ice creams (ingredients derived from raw materials that can be usually used).

[0062] Examples of such ingredients include raw milk, cow's milk, specially formulated milk, raw goat's milk, sterilized goat's milk, raw sheep's milk, ingredient-adjusted milk, low-fat milk, fat-free milk, and processed milk, cream, butter, anhydrous butter, cheese, condensed whey, condensed milk, skim condensed milk, sugar-free condensed milk, sugar-free skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, prepared liquid milk, fermented milk, lactic acid bacteria beverages, and other dairy products, natural sweeteners or artificial sweeteners, and sugars, egg yolks, and the like. The contents of these ingredients may be those generally found in ice creams.

[0063] In addition, the ice cream of the present invention may contain various additives in addition to the above ingredients within a range that does not impair the effects of the present invention, such as edible fats and oils, spices, coloring agents, preservatives, fruit juices, flavors, etc.

[0064] For example, the ice cream of the present invention may contain an emulsifier as needed. From the viewpoint of maintaining a higher shape retention in the ice cream of the present invention, the content of the emulsifier is preferably small, specifically, 1.0 mass % or less, more preferably 0.8 mass % or less, and further preferably 0.5 mass % or less.

[0065] In addition, for example, the ice cream of the present invention may contain a thickener such as a thickening polysaccharide as needed. From the viewpoint of maintaining high shape retention in the ice cream of the present invention, the content of the thickener is preferably small, specifically, 2.0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less.

[0066] In the ice cream of the present invention, from the viewpoint of improving shape retention and reducing the melting feeling in the mouth, the overrun (air content) is preferably 20% or more, more preferably 30% or more, and even more preferably 40% or more. In addition, from the viewpoint of producing ice cream with good flavor and rich taste, the overrun is preferably 100% or less, more preferably 96% or less, and even more preferably 92% or less.

[0067] In addition, the value (%) of the expansion ratio was calculated using the following calculation formula.

[0068] Expansion rate (%) = [(volume of ice cream - volume of ice cream when thawed and turned into liquid) / (volume of ice cream when thawed and turned into liquid)] × 100

[0069] The ice cream of the present invention can be in various forms such as cup, stick, sandwich, cone, etc.

[0070] [Method for producing ice cream]

[0071] In another embodiment of the present invention, a method for manufacturing ice cream is provided.

[0072] In one embodiment, the method for manufacturing ice cream of the present invention comprises: mixing the raw materials of ice cream, homogenizing, and adjusting the content of chlorogenic acids in the raw material mixture to 0.01-1.50% by mass while stirring and freezing (freezing), and adjusting the ratio of the content of caffeine to the content of the chlorogenic acids to 0.60 or less. The adjustment of the content of the chlorogenic acids or caffeine is carried out by mixing the chlorogenic acids or caffeine with other raw materials. The mixing of the chlorogenic acids or caffeine with other raw materials is preferably carried out before the freezing, and preferably before the sterilization step, and more preferably before the homogenization step.

[0073] The content of chlorogenic acid or caffeine in the raw material mixture in the method for producing ice creams described above is the same as the content of chlorogenic acid or caffeine in the ice creams of the present invention, and the preferred range is also the same.

[0074] The ice cream of the present invention can be made by a conventional method for manufacturing ice cream, except that the target ice cream raw materials are mixed, homogenized, and a specific amount of chlorogenic acid is added while stirring and freezing, and a specific amount of caffeine is added as needed. For example, ice cream with a desired overrun can be obtained by the following method: chlorogenic acid and / or caffeine are mixed with raw materials such as milk and sugar for homogenization (emulsification), sterilized, ripened as needed, and then frozen (frozen) while stirring. The conditions for homogenization, ripening, and freezing can be appropriately set according to the purpose.

[0075] In another embodiment, the method for producing ice cream of the present invention includes using the agent for improving the shape retention of ice cream of the present invention to obtain the ice cream of the present invention. The agent for improving the shape retention of ice cream of the present invention is preferably mixed with other raw materials before the freezing, and preferably before the sterilization step, and more preferably before the homogenization step.

[0076] After freezing, the ice cream can be put into a container and then frozen and hardened. When the ice cream of the present invention is provided in a container, the same packaging materials as ordinary ice cream can be used. In addition, it can also be provided in a form of filling a cone, wafer dough, etc.

[0077] [Ice cream shape retention enhancer]

[0078] In addition, in another embodiment of the present invention, there is provided an agent for improving the shape retention of ice cream (hereinafter also referred to as the agent for improving the shape retention of the present invention) using the above-mentioned chlorogenic acids as an effective ingredient. In the manufacture of ice cream, by adding the agent for improving the shape retention of the present invention as a source of chlorogenic acids, the shape retention of ice cream adjusted to various expansion ratios after the freezing process can be improved. The agent for improving the shape retention 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. In the manufacturing process of the ice cream of the present invention, the mixing of the agent for improving the shape retention of the present invention and other raw materials is preferably carried out before the above-mentioned freezing, and is preferably carried out before the above-mentioned sterilization process, and is more preferably carried out before the above-mentioned homogenization process.

[0079] The content of chlorogenic acids contained in the shape-retaining agent of the present invention is not particularly limited, as long as the content of chlorogenic acids in the obtained ice cream can be adjusted to the above-mentioned preferred content when it is mixed in the production of ice cream. For example, the content of chlorogenic acids in the shape-retaining agent can be set to 3% by mass or more, 10% by mass or more, 50% by mass or more, or 90% by mass or more. In addition, the upper limit of the content is also not particularly limited, and can be set to 100% by mass or less, or 99% by mass or less.

[0080] In addition, the shape retention improving agent of the present invention may contain caffeine in addition to chlorogenic acids. In this case, for the content of caffeine in the shape retention improving agent of the present invention, when the content of chlorogenic acids in the shape retention improving agent of the present invention is set to (A1) and the content of caffeine is set to (B1), it is preferred that the ratio of (B1) to (A1) ((B1) / (A1)) is 0.60 or less (i.e., 0.00 to 0.60). In addition, the ratio is preferably 0.05 or more, more preferably 0.10 or more, and further preferably 0.15 or more. In addition, the ratio is preferably 0.55 or less, more preferably 0.50 or less, further preferably 0.45 or less, and further preferably 0.40 or less.

[0081] The ratio can be set to 0.00 to 0.60, preferably 0.05 to 0.55, more preferably 0.10 to 0.50, further preferably 0.15 to 0.45, further preferably 0.15 to 0.40. It is also preferred that the ratio be set to 0.00 to 0.40.

[0082] [Methods to improve the shape retention of ice cream]

[0083] In another embodiment of the present invention, a method for improving the shape retention of ice cream (hereinafter also referred to as "the method for improving the shape retention of the present invention") is provided.

[0084] In one embodiment, the method for improving the shape retention of the present invention comprises: mixing the raw materials of ice cream, homogenizing, and adjusting the content of chlorogenic acids in the raw material mixture to 0.01-1.50% by mass while stirring and freezing (freezing), and adjusting the ratio of the content of caffeine to the content of the above-mentioned chlorogenic acids to 0.60 or less. The adjustment of the content of the above-mentioned chlorogenic acids or caffeine is carried out by mixing the above-mentioned chlorogenic acids or caffeine with other raw materials. The mixing of the above-mentioned chlorogenic acids or caffeine with other raw materials is preferably carried out before the above-mentioned freezing, and is preferably carried out before the above-mentioned sterilization step, and more preferably before the above-mentioned homogenization step.

[0085] The content of chlorogenic acids or caffeine in the raw material mixture in the above method for improving shape retention is the same as the content of chlorogenic acids or caffeine in the ice cream of the present invention, and the preferred range is also the same.

[0086] In another embodiment, the method for improving the shape retention of the present invention comprises using the shape retention improving agent of the present invention to obtain the ice cream of the present invention. The mixing of the shape retention improving agent of the present invention and other raw materials is preferably carried out before the freezing, and preferably before the sterilization step, and more preferably before the homogenization step.

[0087] The content (mass %) of chlorogenic acid or caffeine, the content ratio thereof, etc. in the raw material mixture in the above-mentioned method for improving shape retention can be set to the same range as the content (mass %) of chlorogenic acid or caffeine, the content ratio thereof, etc. in the above-mentioned ice cream of the present invention.

[0088] Furthermore, in another embodiment, the method for improving shape retention of the present invention includes improving the shape retention of the obtained ice cream by adding chlorogenic acids to the raw material mixture of ice cream. In the method for improving shape retention, the chlorogenic acids act as an effective ingredient for improving the shape retention of ice cream. In the method for improving shape retention, the mixing of the chlorogenic acids and other raw materials is preferably performed before the freezing, and is preferably performed before the sterilization step, and is more preferably performed before the homogenization step.

[0089] The content (mass %) of the chlorogenic acid or caffeine in the raw material mixture in the method for improving the shape retention, the content ratio thereof, etc. can be set to the same range as the content (mass %) of the chlorogenic acid or caffeine in the ice cream of the present invention, the content ratio thereof, etc.

[0090] In relation to the above-mentioned embodiment, the present invention further discloses the following ice cream, a method for producing the ice cream, a method for improving the shape retention of ice cream, and an agent for improving the shape retention of ice cream.

[0091] <1>

[0092] An ice cream, wherein the content of chlorogenic acid is 0.01 to 1.50% by mass.

[0093] The ratio of the caffeine content to the chlorogenic acid content is 0.60 or less.

[0094] <2>

[0095] The ice cream as described in the above <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.

[0096] <3>

[0097] The ice cream as described in <1> or <2> above, wherein the content of the chlorogenic acids is preferably 1.45% by mass or less, more preferably 1.40% by mass or less, further preferably 1.35% by mass or less, further preferably 1.30% by mass or less.

[0098] <4>

[0099] The ice cream as described in 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, further preferably 0.10 to 1.35% by mass, further preferably 0.10 to 1.30% by mass, further preferably 0.15 to 1.30% by mass.

[0100] <5>

[0101] The ice cream as described in any one of <1> to <4> above, 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.

[0102] <6>

[0103] In the ice cream as described in any one of <1> to <5> above, the caffeine content is preferably 0.60 mass % or less, more preferably 0.45 mass % or less, more preferably 0.40 mass % or less, and even more preferably 0.35 mass % or less.

[0104] <7>

[0105] The ice cream as described in any one of <1> to <6> above, wherein the caffeine content is preferably 0.00001 to 0.60% by mass, more 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.

[0106] <8>

[0107] The ice cream as described in any one of <1> to <7> above, wherein the ratio of the caffeine content to the chlorogenic acid content is preferably 0.05 or more, more preferably 0.10 or more, and even more preferably 0.15 or more.

[0108] <9>

[0109] The ice cream as described in any one of <1> to <8> above, wherein the ratio of the caffeine content to the chlorogenic acid content is preferably 0.55 or less, more preferably 0.50 or less, further preferably 0.45 or less, further preferably 0.40 or less.

[0110] <10>

[0111] The ice cream as described in any one of <1> to <9>, wherein the ratio of the caffeine content to the chlorogenic acid content is preferably 0.05 to 0.55, more preferably 0.10 to 0.50, further preferably 0.15 to 0.45, further preferably 0.15 to 0.40.

[0112] <11>

[0113] The ice cream as described in any one of <1> to <10> above, wherein the content of the chlorogenic acids is 0.10 to 1.30% by mass, and the ratio of the content of the caffeine to the content of the chlorogenic acids is 0.40 or less.

[0114] <12>

[0115] The ice cream as described in any one of <1> to <11> above, wherein the content of milk solids 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.

[0116] <13>

[0117] The ice cream as described in any one of <1> to <12> above, wherein the content of milk solids is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less.

[0118] <14>

[0119] The ice cream as described in any one of <1> to <13> above, wherein the content of milk solids is preferably 3 to 40% by mass, more preferably 5 to 40% by mass, further preferably 10 to 30% by mass, further preferably 15 to 25% by mass.

[0120] <15>

[0121] The ice cream as described in any one of <1> to <14> above, wherein the content of the milk fat component is preferably 3% by mass or more, more preferably 8% by mass or more.

[0122] <16>

[0123] The ice cream as described in any one of <1> to <15> above, wherein the content of the milk fat component is preferably 40% by mass or less, more preferably 30% by mass or less.

[0124] <17>

[0125] The ice cream as described in any one of <1> to <16> above, wherein the content of the milk solid component is preferably 3 to 40% by mass, more preferably 8 to 30% by mass.

[0126] <18>

[0127] The ice cream as described in any one of <1> to <17> above, wherein the overrun is preferably 20% or more, more preferably 30% or more, and even more preferably 40% or more.

[0128] <19>

[0129] The ice cream as described in any one of <1> to <18> above, wherein the overrun is preferably 100% or less, more preferably 96% or less, and even more preferably 92% or less.

[0130] <20>

[0131] The ice cream as described in any one of <1> to <19> above, wherein the overrun is preferably 20 to 100%, more preferably 30 to 96%, and even more preferably 40 to 92%.

[0132] <21>

[0133] An agent for improving the shape retention of ice cream, comprising chlorogenic acids as an active ingredient.

[0134] <22>

[0135] The agent for improving the shape retention of ice cream as described in the above <21>, which is used for obtaining the ice cream as described in any one of the above <1> to <20>.

[0136] <23>

[0137] The agent for improving the shape retention of ice cream as described in <21> or <22>, wherein the content of chlorogenic acid in the agent for improving the shape retention may be 3% by mass or more, 10% by mass or more, 50% by mass or more, or 90% by mass or more.

[0138] <24>

[0139] The agent for improving the form-retention of ice cream as described in any one of <21> to <23>, wherein the content of chlorogenic acids in the agent for improving the form-retention may be 100% by mass or less, or 99% by mass or less.

[0140] <25>

[0141] The agent for improving the shape retention of ice cream as described in any one of <21> to <24>, wherein the content of chlorogenic acid in the agent for improving the shape retention may be 3 to 100% by mass, 10 to 100% by mass, 50 to 99% by mass, or 90 to 99% by mass.

[0142] <26>

[0143] The ice cream shape retention improving agent as described in any one of <21> to <25>, wherein the ratio of the caffeine content to the chlorogenic acid content is preferably 0.05 or more, more preferably 0.10 or more, and even more preferably 0.15 or more.

[0144] <27>

[0145] The ice cream shape-retention improving agent as described in any one of <21> to <26>, wherein the ratio of the caffeine content to the chlorogenic acid content is preferably 0.60 or less, more preferably 0.55 or less, further preferably 0.50 or less, further preferably 0.45 or less, further preferably 0.40 or less.

[0146] <28>

[0147] The ice cream shape-retaining agent according to any one of <21> to <27>, wherein the ratio of the caffeine content to the chlorogenic acid content is preferably 0.05 to 0.55, more preferably 0.10 to 0.50, further preferably 0.15 to 0.45, further preferably 0.15 to 0.40.

[0148] <29>

[0149] The agent for improving the shape retention of ice cream as described in any one of <21> to <28>, wherein the ratio of the content of caffeine to the content of the chlorogenic acids is preferably 0.00 to 0.60, more preferably 0.00 to 0.40.

[0150] <30>

[0151] A method for producing ice cream, comprising: mixing raw materials for ice cream, homogenizing, and, while freezing the mixture while stirring, adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50% by mass, and adjusting the ratio of the content of caffeine to the content of the chlorogenic acids to 0.60 or less.

[0152] <31>

[0153] The method for producing ice cream as described in the above <30>, wherein the ice cream is the ice cream described in any one of the above <1> to <20>.

[0154] <32>

[0155] The method for producing ice cream as described in <30> or <31>, comprising: using the ice cream shape retention improving agent described in any one of <21> to <29> to obtain the ice cream described in any one of <1> to <20>.

[0156] <33>

[0157] The method for producing ice cream as described in any one of <30> to <32>, wherein the content of chlorogenic acids in the raw material mixture is the content described in any one of <2> to <4>.

[0158] <34>

[0159] The method for producing ice cream as described in any one of <30> to <33> above, wherein the caffeine content in the raw material mixture is the content described in any one of <5> to <7> above.

[0160] <35>

[0161] The method for producing ice cream as described in any one of <30> to <34> above, wherein the ratio of the caffeine content to the chlorogenic acid content in the raw material mixture is the ratio described in any one of <8> to <10> above.

[0162] <36>

[0163] A method for improving the shape retention of ice cream, comprising: mixing raw materials for ice cream, homogenizing, and adjusting the content of chlorogenic acids in the raw material mixture to 0.01 to 1.50% by mass while freezing while stirring, and adjusting the ratio of the content of caffeine to the content of the chlorogenic acids to 0.60 or less.

[0164] <37>

[0165] The method for improving the shape retention of ice cream as described in the above <36>, wherein the ice cream is the ice cream described in any one of the above <1> to <20>.

[0166] <38>

[0167] The method for improving the shape retention of ice cream as described in <36> or <37>, comprising: using the agent for improving the shape retention of ice cream as described in any one of <21> to <29> to obtain the ice cream as described in any one of <1> to <20>.

[0168] <39>

[0169] The method for improving the shape retention of ice cream as described in any one of <36> to <38>, wherein the content of chlorogenic acids in the raw material mixture is the content described in any one of <2> to <4>.

[0170] <40>

[0171] The method for improving the shape retention of ice cream as described in any one of <36> to <39>, wherein the caffeine content in the raw material mixture is the content described in any one of <5> to <7>.

[0172] <41>

[0173] The method for improving the shape retention of ice cream as described in any one of <36> to <40>, wherein the ratio of the caffeine content to the chlorogenic acid content in the raw material mixture is the ratio described in any one of <8> to <10>.

[0174] <42>

[0175] A method for improving the shape retention of ice cream, comprising: improving the shape retention of the obtained ice cream by adding chlorogenic acid to a raw material mixture of ice cream.

[0176] <43>

[0177] The method for improving the shape retention of ice cream as described in the above <42>, wherein the ice cream is the ice cream described in any one of the above <1> to <20>.

[0178] <44>

[0179] The method for improving the shape retention of ice cream as described in <42> or <43>, comprising: using the agent for improving the shape retention of ice cream as described in any one of <21> to <29> to obtain the ice cream as described in any one of <1> to <20>.

[0180] <45>

[0181] The method for improving the shape retention of ice cream as described in any one of <42> to <44>, wherein the content of chlorogenic acids in the raw material mixture is the content described in any one of <1> to <4>.

[0182] <46>

[0183] The method for improving the shape retention of ice cream as described in any one of <42> to <45>, wherein the caffeine content in the raw material mixture is the content described in any one of <5> to <7>.

[0184] <47>

[0185] The method for improving the shape retention of ice cream as described in any one of <42> to <46> above, wherein the ratio of the caffeine content to the chlorogenic acid content in the raw material mixture is the ratio described in any one of <1> and <8> to <10> above.

[0186] [Example]

[0187] The present invention will be described in further detail based on Examples, but the present invention is not limited to these embodiments.

[0188] The content of chlorogenic acids and the content of caffeine in each preparation used in the present example were determined by the following method.

[0189] <Analysis of Chlorogenic Acids>

[0190] HPLC was used as the analytical instrument. The models of the components of the apparatus are as follows.

[0191] UV-VIS detector: L-2420 (manufactured by Hitachi High-Technologies Corporation) Column oven: L-2300 (manufactured by Hitachi High-Technologies Corporation)

[0192] Pump: L-2130 (manufactured by Hitachi High-Technologies Corporation)

[0193] Automatic sample injector: L-2200 (manufactured by Hitachi High-Technologies Corporation)

[0194] Chromatographic column: Cadenza CD-C18, inner diameter 4.6 mm × length 150 mm, particle size 3 μm (manufactured by Imtakt)

[0195] The analysis conditions of HPLC are as follows.

[0196] Sample injection volume: 10 μL

[0197] Flow rate: 1.0mL / min

[0198] UV-VIS detector setting wavelength: 325nm

[0199] Column oven set temperature: 35°C

[0200] Eluent A: 0.05M acetic acid, 0.1mM hydroxyethane-1,1-diphosphonic acid (HEDPO), 10mM sodium acetate, 5 (V / V)% acetonitrile solution

[0201] Eluent B: acetonitrile

[0202] Concentration gradient conditions:

[0203]

[0204] The sample analyzed by HPLC was prepared as follows: 1.0 g of the sample to be measured was placed in 100 mL of water at room temperature, and the aqueous solution obtained by stirring for 10 minutes using a magnetic stirrer was filtered with a membrane filter (GL chromatographic disk 25A, pore size 0.45 μm, manufactured by GL Science) and then subjected to analysis. The retention times of the above three types of monocaffeoylquinic acid, three types of monoferuloylquinic acid, and three types of dicaffeoylquinic acid are as follows. Based on the total of the peak area values ​​of the nine chlorogenic acids, the amount of chlorogenic acids was determined using 5-caffeoylquinic acid as a standard substance, thereby calculating the content (mass %) of chlorogenic acids in the sample to be measured.

[0205] Retention time of chlorogenic acids

[0206] Monocaffeoylquinic acid (3 types):

[0207] 3-Caffeoylquinic acid 5.3 min

[0208] 5-Caffeoylquinic acid 8.8 minutes

[0209] 4-Caffeoylquinic acid 11.6 minutes

[0210] Monoferuloylquinic acid (3 types):

[0211] 3-Feruloylquinic acid 13.0 min

[0212] 5-Feruloylquinic acid 19.9 minutes

[0213] 4-Feruloylquinic acid 21.0 min

[0214] Dicaffeoylquinic acid (3 types):

[0215] 3,4-dicaffeoylquinic acid 36.6 min

[0216] 3,5-dicaffeoylquinic acid 37.4 min

[0217] 4,5-dicaffeoylquinic acid 44.2 min

[0218] <Analysis of Caffeine>

[0219] The caffeine content (mass %) was calculated in the same manner as the above-mentioned analysis method of chlorogenic acids, except that the retention time of caffeine was set to 18.5 minutes and reagent caffeine (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.) was used as a standard substance.

[0220] <Example 1>

[0221] The ice cream of Example 1 was obtained according to the blending amounts of the raw materials shown in Table 1. The specific procedure is shown below.

[0222] Sugar (soft sugar, manufactured by Mitsui Sugar Co., Ltd.) and fresh cream (specially selected Hokkaido pure fresh cream 35, manufactured by Takanashi Dairy Co., Ltd.) were weighed according to the composition of Table 1 below and put into a Hobart mixer N50 MIXER manufactured by Hobart Co., Ltd., mixed at medium speed for 1 minute, and then dispersed with a spatula.

[0223] Then, milk (trade name: Oishii milk, manufactured by Meiji Co., Ltd.) and chlorogenic acids were weighed and added according to the formulation of Table 1 below, mixed at medium speed for 1 minute, dispersed with a spatula, and mixed again at medium speed for 1 minute.

[0224] The details of the sources of chlorogenic acids and caffeine used in this example are as follows.

[0225] ·Chlorogenic acid reagent (chlorogenic acid content: 95.0% by mass, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.)

[0226] LUNA PHENON C-100 (chlorogenic acid content: 11.0% by mass, caffeine content: 2.2% by mass, manufactured by Kao Corporation)

[0227] Chlorogenic acid extraction test product (chlorogenic acid content: 44.05% by mass, caffeine content: 0.1% by mass, manufactured by Kao Corporation)

[0228] UCC instant coffee (chlorogenic acid content: 3.3% by mass, caffeine content: 2.8% by mass, manufactured by UCC Ueshima Coffee Co., Ltd.)

[0229] · Caffeine reagent (caffeine content: 98.5% by mass, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.)

[0230] ·Catechin extraction test product (tea catechins: 37.5% by mass, caffeine content: 3.61% by mass, manufactured by Kao Corporation)

[0231] Strawberry concentrate (B) (solid content: 42.3% by mass, prepared by boiling strawberries, squeezing out the juice, and then heating and concentrating the strawberry juice according to Japanese Patent Application Laid-Open No. 2011-147422)

[0232] The mixed ice cream mixture was transferred to a cold pot of a KAI ice cream machine (Model: DL-5929, manufactured by Kai Co., Ltd.) previously cooled at -18°C, and stirred at an initial rotation speed of 34 rpm / min. The state of the overrun was observed and the stirring was stopped after 15 to 35 minutes.

[0233] The obtained ice cream was transferred into a 120cc round cup (C-AP round cup 86-120 (manufactured by Chuo Chemical Co., Ltd.) with an inner diameter of 71 mm, and filled while gently vibrating the cup so that no gaps due to bubbles were generated in the cup. The cup capacity was measured in advance by a water displacement method, and a memory line was placed in the cup to fill 120cc of the implemented product, and the implemented product was filled to the memory line. The ice cream filled into the above round cup was stored at -18°C for 10 days. After storage, the following shape retention evaluation was performed on the ice cream with an expansion ratio of 20 to 100%.

[0234] <Examples 2 to 19, 22 and 23>

[0235] Ice creams of Examples 2 to 19, 22, and 23 were obtained in the same manner as in Example 1 except that the blending amounts of the raw materials were set as shown in Table 1 below.

[0236] <Examples 20 and 21>

[0237] Ice creams of Examples 20 and 21 were obtained in the same manner as in Example 1, except that the ice cream was stirred with a KAI ice cream machine until the overrun reached the values ​​shown in Table 1 below.

[0238] <Comparative Examples 1 to 14>

[0239] Ice creams of Comparative Examples 1 to 14 were obtained in the same manner as in Example 1 except that the blending amounts of the raw materials were set as shown in Table 1 below.

[0240] [Shape retention test]

[0241] A wire mesh (1.6 mm square mesh, wire mesh wire diameter 0.30 mm) was placed on the opening of the container, and the cups filled with the ice cream of Examples 1 to 23 and Comparative Examples 1 to 14 were placed upside down on the wire mesh and left for 45 minutes in an environment of 20°C and 60% relative humidity. Thereafter, the amount of melted ice cream accumulated in the container was measured, and the shape retention of each ice cream was evaluated based on the following evaluation criteria. The results are shown in Table 1 below.

[0242] (Evaluation criteria for shape retention)

[0243] 5: Melting volume is less than 1.0g

[0244] 4: Melting volume is more than 1.0g and less than 4.0g

[0245] 3: Melting volume is 4.0g or more and less than 8.0g

[0246] 2: Melting volume is 8.0g or more and less than 12.0g

[0247] 1: Melting volume is 12.0g or more

[0248]

[0249]

[0250]

[0251] The ice cream of Comparative Example 1, which contains neither chlorogenic acids nor caffeine, has a large amount of melted ice cream and poor shape retention. In addition, even though chlorogenic acids are contained, the ice creams of Comparative Examples 3, 4, 10, and 11, whose content is greater than that specified in the present invention, and the ice cream of Comparative Example 14, whose content is less than that specified in the present invention, have a large amount of melted ice cream and poor shape retention. In addition, the ice creams of Comparative Examples 5, 6, and 9, which contain excessive amounts of caffeine, also have a large amount of melted ice cream and poor shape retention. Furthermore, even though the content of chlorogenic acids and caffeine is within the specified range of the present invention, the ratio of the content of caffeine to the content of chlorogenic acids exceeds the specified range of the present invention, and the ice creams of Comparative Examples 2, 7, and 8, whose content is greater than that of chlorogenic acids, have a large amount of melted ice cream and poor shape retention.

[0252] In addition, the ice creams of Comparative Examples 12 and 13, which were blended with catechins as a type of polyphenol or strawberry concentrate containing strawberry polyphenol, also had large amounts of melted ice cream and poor shape retention.

[0253] On the other hand, it can be seen that the ice creams of Examples 1 to 23 satisfying all the requirements of the present invention can suppress the melting of the ice cream even when left at room temperature and have excellent shape retention.

[0254] The present invention is described above in conjunction with its embodiments, but it is considered that unless otherwise specified, any details in the description do not limit the present invention and should be broadly interpreted without departing from the spirit and scope of the invention as shown in the attached claims.

[0255] This application claims priority based on Japanese Patent Application No. 2022-159554 filed in Japan on October 3, 2022, the contents of which are incorporated herein by reference as a part of the description of this specification.

Claims

1. An ice cream, wherein: The content of chlorogenic acid is 0.01 to 1.50% by mass. The ratio of the caffeine content to the chlorogenic acid content is 0.60 or less.

2. The ice cream according to claim 1, wherein: The content of chlorogenic acid is 0.10-1.30% by mass. The ratio of the caffeine content to the chlorogenic acid content is 0.40 or less.

3. The ice cream according to claim 1 or 2, wherein: The content of milk solids is 3 to 40% by mass.

4. The ice cream according to any one of claims 1 to 3, wherein The expansion rate is 20 to 100%.

5. An agent for improving the shape retention of ice cream, wherein: Contains chlorogenic acid as an active ingredient.

6. The ice cream shape-retention improving agent according to claim 5, wherein: Used for obtaining the ice cream according to any one of claims 1 to 4.

7. The agent for improving the shape retention of ice cream according to claim 5 or 6, wherein: The ratio of the caffeine content to the chlorogenic acid content is 0.60 or less.

8. A method for producing ice cream, wherein: include: When raw materials for ice cream are mixed, homogenized, and frozen while stirring, the content of chlorogenic acids in the raw material mixture is adjusted to 0.01 to 1.50% by mass, and the ratio of the content of caffeine to the content of chlorogenic acids is adjusted to 0.60 or less.

9. A method for producing ice cream, wherein: include: The ice cream according to any one of claims 1 to 4 is obtained by using the agent for improving the shape retention of ice cream according to any one of claims 5 to 7.

10. A method for improving the shape retention of ice cream, wherein: include: When raw materials for ice cream are mixed, homogenized, and frozen while stirring, the content of chlorogenic acids in the raw material mixture is adjusted to 0.01 to 1.50% by mass, and the ratio of the content of caffeine to the content of chlorogenic acids is adjusted to 0.60 or less.

11. A method for improving the shape retention of ice cream, wherein: include: The ice cream according to any one of claims 1 to 4 is obtained by using the agent for improving the shape retention of ice cream according to any one of claims 5 to 7.

12. A method for improving the shape retention of ice cream, wherein: include: By incorporating chlorogenic acids into a raw material mix for ice cream, the shape retention of the obtained ice cream is improved.

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