Thickening inhibitor for powdered tea ice cream mix

Abstract

To provide a new thickening inhibitor for powdered tea ice cream mix, a powdered tea ice cream mix and a method for inhibiting thickening of the powdered tea ice cream mix.SOLUTION: A thickening inhibitor for powdered tea ice cream mix contains at least one salt selected from a group consisting of phosphate, carboxylate and carbonate. In the thickening inhibitor for powdered tea ice cream mix, salt is salt containing sodium ions or potassium ions, the powdered tea ice cream mix contains powdered tea and glycerin fatty acid esters, and an average iodine value of glycerin fatty acid ester is 11 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a thickening inhibitor for matcha ice cream mix, a matcha ice cream mix, and a method for inhibiting thickening of a matcha ice cream mix. [Background technology]

[0002] Matcha has long been a beloved traditional food and drink in Japan. In recent years, Japan's traditional culture has been recognized internationally, and the demand for food and drink containing matcha has grown significantly. In particular, matcha confectioneries such as matcha ice cream and matcha cake allow you to enjoy the distinctive flavor of matcha, while the development of foods with a moderate bitterness and astringency has led to demand from a wide range of age groups.

[0003] In the production of frozen desserts, including matcha ice cream, the ice cream mix for the frozen dessert is generally emulsified and demulsified, and a glycerin fatty acid ester is added to impart shape retention, a smooth and uniform texture, overrun properties, and storage stability. It is known that the use of a glycerin fatty acid ester with a high iodine value, in particular, facilitates the formation of ice cream and results in a frozen dessert with excellent shape retention (Non-Patent Document 1). High shape retention in a frozen dessert offers benefits such as easier shaping during production, maintaining ease of holding even after serving, and reducing the amount of sauce caused by melting, making it easier to eat. For this reason, excellent shape retention is particularly desirable for frozen desserts that require ease of formation, holding, and eating, such as monaka (waffle wafers), rolled-up (soft serve) ice cream bars, and bite-sized ice creams.

[0004] It is also known that when frozen desserts are mass-produced using factory equipment or the like, they can be produced, for example, by the following process. 1. Mixing and dissolving ingredients: The main ingredients contained in the frozen dessert are mixed and dissolved or dispersed by heating and stirring to obtain an ice cream mix. 2. Homogenization: Emulsify the ice mix using a homogenizer. 3. Sterilization: The ice mix is ​​sterilized by heating. 4. Cooling and aging: The ice mix is ​​cooled to 0-5°C. It is then stored at 0-5°C to allow the proteins and stabilizers to hydrate and demulsify. 5. Freezing: The ice mix is ​​stirred to incorporate air and rapidly cooled until semi-frozen. 6. Filling: The semi-frozen ice cream is packed into containers such as cones, wafers, and packaging containers. 7. Hardening: The ice cream is completely frozen in a quick freezer to obtain a frozen dessert.

[0005] In the above steps 1 and 3, if the viscosity of the ice cream mix is ​​high, it can burn when heated, resulting in variations or deterioration in quality. Therefore, reducing the viscosity of the ice cream mix can improve the quality of the frozen dessert. Furthermore, between the above steps 4 and 5, the ice cream mix is ​​typically transferred through piping from the cooling / aging equipment to the freezing equipment. However, if the viscosity is high during piping transfer, the transfer efficiency of the ice cream mix decreases, and depending on the equipment's performance, transfer may become impossible. Therefore, reducing the viscosity of the ice cream mix can improve transfer efficiency and ultimately improve production efficiency.

[0006] A known technique for preparing a low-viscosity ice mix liquid is to add 0.1 to 4.5 mass% of water-soluble dietary fiber and / or dextrin with a weight-average molecular weight of 450 or more (Patent Document 1). Also, a proposed technique for preparing a low-viscosity beverage containing insoluble solids is to add a cellulose complex consisting of 50 to 95 wt% cellulose and 5 to 50 wt% hydrophilic polymer, together with carrageenan, sodium carboxymethylcellulose, karaya gum, or xanthan gum (Patent Document 2). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent No. 7227032 [Patent Document 2] Patent No. 3995364 [Patent Document 3] Patent No. 4623583 [Non-patent literature]

[0008] [Non-Patent Document 1] Toru Hidaka, Food Emulsifiers, 2nd Edition, Saiwai Shobo, pp. 132-134 Summary of the Invention [Problem to be solved by the invention]

[0009] From the viewpoint of the shape retention of the frozen dessert obtained from the ice cream mix, it is desirable that the ice cream mix contains a glycerin fatty acid ester having a high iodine value.

[0010] Furthermore, when mass-producing frozen desserts using factory equipment, it is desirable to suppress the increase in viscosity of the ice cream mix over time during the manufacturing process from the viewpoint of the quality of the frozen dessert and production efficiency. It is particularly desirable to adjust the viscosity of the ice cream mix to 1,500 mPa s or less.

[0011] However, when an ice cream mix containing matcha and a glycerin fatty acid ester was produced, it was found that the ice cream mix containing matcha and a glycerin fatty acid ester with a high iodine value, specifically a glycerin fatty acid ester with an average iodine value of 11 or more, significantly thickened.

[0012] Therefore, an object of the present invention is to provide a novel method for inhibiting the thickening of matcha ice cream mix, which uses a component that has not previously been known to have the effect of inhibiting the thickening of matcha ice cream mix. [Means for solving the problem]

[0013] Under these circumstances, the present inventors have conducted extensive research and found that the above problems can be solved by using at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, which salt contains sodium ions or potassium ions. The present invention is based on this novel finding. Accordingly, the present invention provides the following: [1] A thickening inhibitor for matcha ice cream mix, comprising at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, wherein the salt is a salt containing a sodium ion or a potassium ion, the matcha ice cream mix contains matcha and a glycerin fatty acid ester, and the glycerin fatty acid ester has an average iodine value of 11 or more.

[0014] [2] A matcha ice cream mix containing matcha and a glycerin fatty acid ester, as well as at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, wherein the salt contains sodium ions or potassium ions, and the glycerin fatty acid ester has an average iodine value of 11 or more.

[0015] [3] The thickening inhibitor for matcha ice cream mix according to [1] or the matcha ice cream mix according to [2], wherein the salt contains at least one selected from the group consisting of sodium metaphosphate, sodium pyrophosphate, sodium phosphate, potassium phosphate, sodium citrate, sodium bicarbonate, and potassium carbonate.

[0016] [4] The thickening inhibitor for matcha ice cream mix according to [1] or the matcha ice cream mix according to [2], wherein the salt contains one or both of sodium metaphosphate and sodium citrate.

[0017] [5] A method for inhibiting thickening of a matcha ice cream mix, the method comprising adding at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates to the matcha ice cream mix, the salt containing a sodium ion or a potassium ion, the matcha ice cream mix containing matcha and a glycerin fatty acid ester, and the glycerin fatty acid ester having an average iodine value of 11 or more.

[0018] [6] The method for suppressing thickening of matcha ice cream mix described in [5], wherein the salt comprises at least one selected from the group consisting of sodium metaphosphate, sodium pyrophosphate, sodium phosphate, potassium phosphate, sodium citrate, sodium bicarbonate, and potassium carbonate.

[0019] [7] The method for inhibiting thickening of matcha ice cream mix described in [5], wherein the salt contains one or both of sodium metaphosphate and sodium citrate. [Effects of the Invention]

[0020] According to the present invention, a novel method for inhibiting the thickening of matcha ice cream mix can be provided, which uses a component that has not previously been known to have the effect of inhibiting the thickening of matcha ice cream mix. DETAILED DESCRIPTION OF THE INVENTION

[0021] (I) Thickening inhibitor for matcha ice cream mix According to one aspect of the present invention, there is provided a thickening inhibitor for matcha ice cream mix, which comprises at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, wherein the salt contains a sodium ion or a potassium ion, and the matcha ice cream mix contains matcha and a glycerin fatty acid ester, and the glycerin fatty acid ester has an average iodine value of 11 or more.

[0022] Ice mix The term "ice mix" as used herein refers to a liquid mixture obtained by mixing and dissolving or dispersing the main ingredients contained in a frozen dessert. The frozen dessert can be produced by homogenizing, sterilizing, cooling, storing, and then freezing the ice mix.

[0023] The ice cream mix and frozen dessert can be preferably produced by the following process. 1. Mixing and dissolving ingredients: The main ingredients contained in the frozen dessert are mixed and dissolved or dispersed by heating and stirring to obtain an ice cream mix. 2. Homogenization: Emulsify the ice mix using a homogenizer. 3. Sterilization: The ice mix is ​​sterilized by heating. 4. Cooling and aging: The ice mix is ​​cooled to 0-5°C. It is then stored at 0-5°C to allow the proteins and stabilizers to hydrate and demulsify. 5. Freezing: The ice mix is ​​stirred to incorporate air and rapidly cooled until semi-frozen. 6. Filling: The semi-frozen ice cream is packed into containers such as cones, wafers, and packaging containers. 7. Hardening: The ice cream is completely frozen in a quick freezer to obtain a frozen dessert.

[0024] That is, an ice cream mix can be produced by steps 1 to 4 of the above steps, and a frozen dessert can be produced by steps 5 to 7.

[0025] In addition, for example, in cases where the ice mix is ​​used as is, or crushed ice and the ice mix are stirred and mixed at 0°C or above, and then filled into a mold or container and frozen, the step "5. Freezing" may not be performed.

[0026] In the present invention, the term "frozen dessert" refers to a frozen dessert, such as ice cream and frozen desserts.

[0027] The term "ice creams" as used herein can be construed in accordance with the provisions of the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products issued by the Ministry of Health, Labour and Welfare (hereinafter referred to as the "Milk Ministerial Ordinance").

[0028] The Ministerial Ordinance on Milk, etc. stipulates that "Ice cream" refers to processed or frozen products made from milk or foods made from milk as the main ingredient, and contains 3.0% or more milk solids (excluding fermented milk)."

[0029] Ice cream products are classified into ice cream, ice milk, and lacto ice cream. Ice cream refers to ice cream products with a milk solids content of 15.0% or more (including milk fat content of 8.0% or more). Ice milk refers to ice cream products with a milk solids content of 10.0% or more (including milk fat content of 3.0% or more). Lacto ice cream refers to ice cream products with a milk solids content of 3.0% or more.

[0030] Based on the Fair Competition Code and the Fair Competition Code Enforcement Regulations for the Labeling of Ice Cream and Frozen Confections, frozen sugar solution or a liquid containing sugar solution mixed with other foods, or crushed edible ice, mixed with sugar solution or other foods, and refrozen, is defined as ice that is consumed in the frozen state and does not fall under the category of ice cream.

[0031] The form of the frozen dessert is not particularly limited, and examples thereof include monaka, rolled-up (soft serve ice cream type), bar products, bite-sized ice cream, ice cream sandwiches, ice cream puffs, handy ice cream, parfait-type ice cream, ice cream cakes, and cup ice cream. Preferred examples include monaka, rolled-up (soft serve ice cream type), bar products, bite-sized ice cream, ice cream sandwiches, ice cream puffs, and ice cream cakes.

[0032] Matcha Ice Cream Mix In the present invention, the matcha ice cream mix contains matcha.

[0033] Matcha is not particularly limited as long as it is made by crushing unfermented tea leaves, such as leaves of the tea plant (Camellia sinensis).

[0034] In the present invention, matcha may be used as powder or may be dispersed in a liquid such as water.

[0035] The average particle size of matcha is not particularly limited, but is preferably 0.5 to 100 μm, more preferably 3 to 80 μm, and even more preferably 5 to 50 μm. The average particle size of matcha can be measured by known methods, for example, using a laser diffraction / scattered light particle size distribution analyzer. One example of a laser diffraction / scattered light particle size distribution analyzer that can be used is the SALD-2100 (manufactured by Shimadzu Corporation).

[0036] The amount of matcha contained in the matcha ice cream mix is ​​not particularly limited, but can be 0.1 to 5 parts by mass, preferably 0.3 to 4 parts by mass, and particularly preferably 0.5 to 3 parts by mass, per 100 parts by mass of the matcha ice cream mix.

[0037] In the present invention, the matcha ice cream mix contains a glycerin fatty acid ester having an average iodine value of 11 or more.

[0038] In the present invention, the average iodine value refers to the mass average value of the iodine value of the glycerin fatty acid ester contained in the matcha ice cream mix. For example, if the matcha ice cream mix contains only a glycerin fatty acid ester with an iodine value of 22, the average iodine value of the glycerin fatty acid ester is 22. If the matcha ice cream mix contains a glycerin fatty acid ester with an iodine value of 0 and a glycerin fatty acid ester with an iodine value of 22 in a mass ratio of 1:1, the average iodine value of the glycerin fatty acid ester is 11. The iodine value of the glycerin fatty acid ester can be measured by known methods, for example, by the Wijs method.

[0039] Examples of glycerin fatty acid esters include monoglycerin fatty acid esters, diglycerin fatty acid esters, organic acid monoglycerides such as citric acid and lactic acid, and polyglycerin fatty acid esters. Preferably, monoglycerin fatty acid esters can be used. These glycerin fatty acid esters can be used alone or in combination of two or more types so as to satisfy the average iodine value specified in the present invention.

[0040] In the present invention, the average iodine value of the glycerin fatty acid ester is 11 or more, and from the viewpoint of the shape retention of the resulting frozen dessert, the average iodine value of the glycerin fatty acid ester is preferably 12 or more, and more preferably 15 or more. From the viewpoint of suppressing excessive aggregation (churning) of fat globules in the resulting frozen dessert, the average iodine value of the glycerin fatty acid ester is preferably 50 or less, more preferably 40 or less, and even more preferably 30 or less. From the viewpoint of the shape retention of the resulting frozen dessert, the average iodine value of the glycerin fatty acid ester is preferably 11 to 50, more preferably 12 to 40, and even more preferably 15 to 30.

[0041] The content of glycerin fatty acid ester in the matcha ice cream mix is ​​not particularly limited, but is preferably 0.05 to 0.5 parts by mass, more preferably 0.06 to 0.45 parts by mass, and particularly preferably 0.15 to 0.40 parts by mass, per 100 parts by mass of the matcha ice cream mix.

[0042] The matcha ice cream mix of the present invention may further contain sweeteners, dairy ingredients, oils and fats (excluding dairy ingredients), eggs, food polysaccharides (stabilizers, thickeners, gelling agents, thickening agents, etc.), emulsifiers, flavorings, colorings, salt, seasonings, vitamins, vegetable protein, dietary fiber, vegetable milk (soy milk, almond milk, oat milk, rice milk, coconut milk, pea milk, etc.), cocoa ingredients, fruit juice, water, etc.

[0043] Examples of sweeteners include sugar (granulated sugar, white sugar, brown sugar, brown sugar, etc.), starch syrup, glucose, fructose, isomerized sugar (glucose-fructose corn syrup, fructose-glucose corn syrup, etc.), powdered sugar syrup, lactose, maltose, invert sugar, honey, maltose, palatinose, trehalose, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, raffinose, sugar alcohols (erythritol, glycerin, isomalt, lactitol, maltitol, sorbitol, xylitol, reduced starch syrup, etc.), and high-intensity sweeteners (saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, stevia extract (e.g., stevioside), Monk fruit extract, etc.). When a sweetener is used, sugar, starch syrup, fructose, isomerized sugar, and powdered sugar can be used alone or in combination. The amount of sugar in the matcha ice cream mix is ​​not particularly limited, but is preferably 5 to 50 parts by mass, more preferably 10 to 45 parts by mass, and even more preferably 15 to 40 parts by mass per 100 parts by mass of the matcha ice cream mix. Examples of dairy ingredients include raw milk, cow's milk, special milk, adjusted milk, low-fat milk, non-fat milk, processed milk, fresh cream, butter, butter oil, cheese, concentrated whey, full-fat sweetened condensed milk, sweetened skim milk, unsweetened condensed milk, unsweetened skim milk, whole milk powder, skim milk powder, modified milk powder, adjusted liquid milk, concentrated milk, concentrated skim milk, fermented milk, cream powder, whey powder, protein-enriched whey powder, buttermilk powder, sweetened milk powder, lactic acid bacteria drinks, and dairy drinks. When dairy ingredients are used, skim milk powder, fresh cream, butter, cheese, full-fat sweetened condensed milk, concentrated milk, and skim concentrated milk can be used alone or in combination. The content of dairy ingredients in the matcha ice cream mix is ​​not particularly limited, but is preferably 0 to 80 parts by mass, more preferably 3 to 50 parts by mass, and even more preferably 5 to 40 parts by mass, per 100 parts by mass of the matcha ice cream mix.

[0044] Examples of fats and oils (excluding dairy ingredients) include vegetable fats and oils, and animal fats and oils. When fats and oils are used, vegetable fats and oils are preferred. Vegetable fats and oils include coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, medium-chain triglyceride (MCT), nut oil, and cocoa butter. When vegetable fats and oils are used, coconut oil and / or palm oil are preferred from the viewpoints of flavor and melting point. The content of fats and oils (excluding dairy ingredients) in the matcha ice cream mix is ​​not particularly limited, but is preferably 1 to 20 parts by mass, more preferably 2 to 18 parts by mass, and even more preferably 5 to 15 parts by mass, per 100 parts by mass of the matcha ice cream mix.

[0045] Examples of food polysaccharides include glucomannan, galactomannan (locust bean gum, guar gum, tara gum, etc.), tamarind seed gum, carrageenan, tragacanth gum, karaya gum, xanthan gum, deacylated gellan gum, native gellan gum, gum arabic, gum ghatti, pullulan, macrophomopsis gum, agar, gelatin, pectin, curdlan, rhamsan gum, alginates (alginate esters, sodium alginate, etc.), carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, soybean polysaccharides, modified starch, gluten hydrolysate, emulsifying starch, etc. When a stabilizer is used, for example, Sunbest® NN-305 (manufactured by San-ei Gen F.F.I., Inc.) can be used. The amount of stabilizer contained in the matcha ice cream mix is ​​not particularly limited, but is preferably 0.1 to 1 part by mass, and more preferably 0.2 to 0.5 parts by mass, per 100 parts by mass of the matcha ice cream mix.

[0046] These raw materials can be used alone or in combination of two or more.

[0047] When using these ingredients, the types and amounts of ingredients to be mixed into the ice cream mix can be adjusted depending on the flavor, appearance, type, etc. of the desired frozen dessert.

[0048] According to the present invention, a novel method for inhibiting the thickening of matcha ice cream mix can be provided, using a component that has not previously been known to have the effect of inhibiting the thickening of matcha ice cream mix. In contrast, Non-Patent Document 1 and Patent Documents 1-3 do not describe the inhibition of thickening of matcha ice cream mix. Therefore, the thickening inhibitor for matcha ice cream mix of the present invention could not have been predicted from Non-Patent Document 1 or Patent Documents 1-3.

[0049] Thickening inhibitor for matcha ice cream mix In the present invention, "suppressing the thickening of a matcha ice cream mix" refers to the ability of a thickening inhibitor to reduce the viscosity of the matcha ice cream mix. The reduction in viscosity of a matcha ice cream mix can typically be evaluated using the method described in the Examples. While the process in which the thickening of a matcha ice cream mix is ​​suppressed is not particularly limited, it is preferable that thickening be suppressed in one or both of the heating and aging processes, and more preferably in the aging process. For example, if 1) the viscosity of a matcha ice cream mix without the addition of a thickening inhibitor of the present invention at the end of the aging process is compared with 2) the viscosity of a matcha ice cream mix with the addition of a thickening inhibitor of the present invention at the end of the aging process, the latter viscosity (2) can be considered to be suppressed. While the viscosity of a matcha ice cream mix with the addition of a thickening inhibitor of the present invention at the end of the aging process is not particularly limited, it is preferable that the viscosity be suppressed to 1,500 mPa·s or less after the ice cream mix has been aged for three days after production.

[0050] The viscosity of the matcha ice cream mix can be measured using a known method, such as a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.) at a temperature of 5°C and a rotation speed of 60 rpm after 1 minute.

[0051] The pH of the matcha ice cream mix can be measured using known methods, such as a pH meter (pH meter D-51, manufactured by Horiba, Ltd.). The pH of the matcha ice cream mix is ​​not particularly limited, but from the standpoint of protein stability and flavor, it is preferably within the range of 5.5 to 8.0, more preferably within the range of 6.0 to 7.5, and particularly preferably within the range of 6.2 to 7.0.

[0052] The thickening inhibitor for matcha ice cream mix of the present invention contains at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, which salt contains sodium ions or potassium ions.

[0053] "Phosphate" contains PO4 3- In addition to salts of the above, salts of metaphosphates, salts of pyrophosphates, etc. may also be included.

[0054] Examples of the phosphate include sodium metaphosphate, sodium pyrophosphate, sodium phosphate, potassium phosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, potassium pyrophosphate, etc. These salts may be used alone or in combination of two or more. The phosphate preferably contains at least one salt selected from the group consisting of sodium metaphosphate, sodium pyrophosphate, sodium phosphate, and potassium phosphate, and more preferably contains sodium metaphosphate.

[0055] Examples of the carboxylate include sodium citrate and potassium lactate, and these salts may be used alone or in combination of two or more. The carboxylate preferably includes sodium citrate.

[0056] Examples of the carbonate include sodium bicarbonate, potassium carbonate, sodium carbonate, etc. These salts may be used alone or in combination of two or more. The carbonate preferably contains one or both of sodium bicarbonate and potassium carbonate.

[0057] The thickening inhibitor for matcha ice cream mix of the present invention preferably contains at least one salt selected from the group consisting of sodium metaphosphate, sodium pyrophosphate, sodium phosphate, potassium phosphate, sodium citrate, sodium bicarbonate, and potassium carbonate, and more preferably contains one or both of sodium metaphosphate and sodium citrate.

[0058] The amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.8 parts by mass, even more preferably 0.02 to 0.5 parts by mass, and particularly preferably 0.03 to 0.4 parts by mass, per 100 parts by mass of matcha ice cream mix, calculated as the content of at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, which contains sodium ions or potassium ions.

[0059] When the thickening inhibitor for matcha ice cream mix contains sodium metaphosphate, the amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.8 parts by mass, and even more preferably 0.03 to 0.4 parts by mass, in terms of the sodium metaphosphate content, per 100 parts by mass of the matcha ice cream mix.

[0060] When the thickening inhibitor for matcha ice cream mix contains sodium pyrophosphate, the amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.01 to 0.5 parts by mass, more preferably 0.02 to 0.3 parts by mass, and even more preferably 0.05 to 0.2 parts by mass, relative to 100 parts by mass of matcha ice cream mix, calculated as sodium pyrophosphate content. When the thickening inhibitor for matcha ice cream mix contains sodium phosphate, the amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.01 to 0.5 parts by mass, more preferably 0.02 to 0.3 parts by mass, and even more preferably 0.05 to 0.2 parts by mass, relative to 100 parts by mass of matcha ice cream mix, calculated as sodium phosphate content. When the thickening inhibitor for matcha ice cream mix contains potassium phosphate, the amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.05 to 0.4 parts by mass, more preferably 0.08 to 0.3 parts by mass, and even more preferably 0.1 to 0.2 parts by mass, per 100 parts by mass of the matcha ice cream mix, converted into the potassium phosphate content.

[0061] When the thickening inhibitor for matcha ice cream mix contains sodium citrate, the amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.01 to 0.5 parts by mass, more preferably 0.02 to 0.3 parts by mass, and even more preferably 0.05 to 0.2 parts by mass, relative to 100 parts by mass of the matcha ice cream mix, calculated as sodium citrate content. When the thickening inhibitor for matcha ice cream mix contains sodium bicarbonate, the amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.01 to 0.5 parts by mass, more preferably 0.02 to 0.3 parts by mass, and even more preferably 0.05 to 0.2 parts by mass, relative to 100 parts by mass of the matcha ice cream mix, calculated as sodium bicarbonate content.

[0062] When the thickening inhibitor for matcha ice cream mix contains potassium carbonate, the amount of thickening inhibitor for matcha ice cream mix added is not particularly limited, but is preferably 0.01 to 0.15 parts by mass, more preferably 0.02 to 0.1 parts by mass, and even more preferably 0.03 to 0.08 parts by mass, per 100 parts by mass of the matcha ice cream mix, converted into the potassium carbonate content.

[0063] In the present invention, the active ingredient of the present invention, at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, which contains sodium ions or potassium ions, may be used as a thickening inhibitor for matcha ice cream mix, or may be used as a composition in combination with various carriers (e.g., pH adjusters, antioxidants, etc.) within a range that does not impair the effects of the present invention.

[0064] Examples of pH adjusters include acids such as adipic acid, citric acid, succinic acid, DL-tartaric acid, lactic acid, fumaric acid, phosphoric acid, etc., and further include bases such as sodium gluconate, potassium gluconate, sodium succinate, sodium acetate, DL-potassium hydrogen tartrate, DL-sodium malate, etc. These pH adjusters can be used alone or in combination of two or more.

[0065] Examples of antioxidants include sodium sulfite, sodium pyrosulfite, mixed tocopherols, L-ascorbic acid, enzyme-modified isoquercitrin, enzyme-modified rutin (extract), bayberry extract, etc. These antioxidants can be used alone or in combination of two or more.

[0066] (II) Matcha Ice Cream Mix Another aspect of the present invention provides a matcha ice cream mix containing matcha and a glycerin fatty acid ester, as well as at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, wherein the salt contains sodium ions or potassium ions, and the glycerin fatty acid ester has an average iodine value of at least 11. The meanings of the terms used in this matcha ice cream mix, the proportions of the ingredients, and the like are the same as those described above.

[0067] The viscosity of the matcha ice cream mix of the present invention is not particularly limited, but for example, when using a Brookfield viscometer, it is preferable that the measured value after 1 minute at a temperature of 5°C and a rotation speed of 60 rpm be kept to 1500 mPa s or less.

[0068] (III) Method for suppressing thickening of matcha ice cream mix Another aspect of the present invention provides a method for inhibiting thickening of a matcha ice cream mix, comprising adding at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates to the matcha ice cream mix, wherein the salt contains sodium ions or potassium ions, and the matcha ice cream mix contains matcha and a glycerin fatty acid ester, the glycerin fatty acid ester having an average iodine value of at least 11. The meanings of the terms and the proportions of the ingredients used in this method for inhibiting thickening of a matcha ice cream mix are the same as those described above.

[0069] There are no particular restrictions on the step in the production of a frozen dessert at which the thickening inhibitor of the present invention is added to a matcha ice cream mix, but it is preferably added before the aging step, and particularly preferably during the production of the ice cream mix, i.e., the step of mixing and dissolving or dispersing the main ingredients contained in the frozen dessert to obtain a liquid mixture. When the thickening inhibitor of the present invention is added during the production of the ice cream mix, it may be added simultaneously with the main ingredients, or it may be added to the liquid mixture.

[0070] The present invention will be specifically explained using the following experimental examples and working examples. However, the present invention is not limited to these in any way. In the following, unless otherwise specified, experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass." Furthermore, in the text, the "*" symbol indicates that the product is manufactured by San-Ei Gen F.F.I. Co., Ltd., and the "※" symbol in the text indicates that the product is a registered trademark of San-Ei Gen F.F.I. Co., Ltd. [Example]

[0071] (1) Verification of thickening of matcha ice cream mix 1 <Production of Ice Cream Mixes of Reference Examples 1 to 8> The ice cream mixes of Reference Examples 1 to 8 were produced according to the following procedures (i) to (iv). (i) According to the formula shown in Table 1, water and ingredients 2 and 5 were weighed into a container, and while stirring, ingredients 1, 3, 4, 6, and 7, which had been previously mixed as powders, were added, followed by heating and stirring. Note that 4: Powder material was blended according to the formula shown in Table 2 for each of Reference Examples 1 to 8. (ii) After the temperature reached 80°C, the mixture was stirred for 10 minutes while maintaining the temperature. (iii) After adjusting the total volume, the mixture was homogenized using a homogenizer (first stage: 10 MPa, second stage: 5 MPa) HV-OA3-3.7S (manufactured by Izumi Food Machinery Co., Ltd.). (iv) The mixture was cooled to 5°C to obtain ice mixes of Reference Examples 1 to 8.

[0072] [Table 1]

[0073] [Table 2]

[0074] Details of each material listed in Table 2 are shown below. Matcha: Matcha (average particle size 30μm) Dextrin: Pinedex #1 (Matsutani Chemical Industry Co., Ltd.) Soybean flour: Soybean flour (Shimoda Shoji Co., Ltd.) Koshian powder: Koshian powder (Imuraya Foods Co., Ltd.) Indigestible dextrin: Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) Inulin: Inulia (Teijin Limited) Cellulose 1: Ceolus FD-F20 (Asahi Kasei Corporation) Cellulose 2: KC Flock W-400G (Nippon Paper Industries Co., Ltd.)

[0075] <Viscosity and pH measurements of ice mixes of Reference Examples 1 to 8> The ice mixes of Reference Examples 1 to 8 were subjected to the following tests (v) and (vi). (v) After production, the ice mixes of Reference Examples 1 to 8 were each kept warm at 5°C and stored. The time of production was set as day 0, and the viscosity of each of the ice mixes of Reference Examples 1 to 8 was measured 1 day and 3 days after production. The viscosity was measured using a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.), and the value measured after 1 minute at a temperature of 5°C and a rotation speed of 60 rpm was taken as the viscosity of the ice mix. (vi) One day after production, the pH of each of the ice cream mixes of Reference Examples 1 to 8 was measured. The pH was measured at 5°C using a pH meter (pH meter D-51, manufactured by Horiba, Ltd.).

[0076] The results of the viscosity measurement in (v) and the pH measurement in (vi) are shown in Table 3.

[0077] [Table 3]

[0078] The ice cream mix of Reference Example 1, to which matcha was added, had a significantly increased viscosity three days after production compared to the viscosity one day after production.

[0079] The ice cream mixes of Reference Examples 2 to 8, in which other powdered ingredients were added instead of matcha, showed almost no difference in viscosity between one day after production and three days after production.

[0080] (2) Verification of thickening of matcha ice cream mix 2 <Production of Matcha Ice Cream Mix for Reference Examples 9 to 18> Matcha ice cream mixes of Reference Examples 9 to 18 were produced according to the following procedures (i) to (iv). (i) In the formulation shown in Table 4, water and ingredients 2 and 5 were weighed into a container, and while stirring, ingredients 1, 3, 4, 6, and 7, which had been previously mixed as powders, were added and heated and stirred. Note that 7: Glycerin fatty acid ester was blended according to the formulation shown in Table 5 for each of Reference Examples 9 to 18. (ii) After the temperature reached 80°C, the mixture was stirred for 10 minutes while maintaining the temperature. (iii) After adjusting the total volume, the mixture was homogenized using a homogenizer (first stage: 10 MPa, second stage: 5 MPa) HV-OA3-3.7S (manufactured by Izumi Food Machinery Co., Ltd.). (iv) The mixture was cooled to 5°C to obtain matcha ice cream mixes of Reference Examples 9 to 18.

[0081] [Table 4]

[0082] [Table 5]

[0083] <Viscosity measurement of matcha ice cream mixes in Reference Examples 9 to 18> The matcha ice cream mixes of Reference Examples 9 to 18 were subjected to the following test (v). (v) After production, the matcha ice cream mixes of Reference Examples 9 to 18 were each kept warm at 5°C and stored. The time of production was set as day 0, and the viscosity of each of the matcha ice cream mixes of Reference Examples 9 to 18 was measured on day 0 (immediately after production) and 2 days after production. The viscosity was measured using a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.), and the value measured after 1 minute at a temperature of 5°C and a rotation speed of 60 rpm was recorded as the viscosity of the matcha ice cream mix. The results of the viscosity measurement in (v) are shown in Table 6.

[0084] [Table 6]

[0085] In the matcha ice cream mixes of Reference Examples 9 to 13, which contained a glycerin fatty acid ester with an average iodine value of less than 11, the viscosity immediately after production and two days after production was 1,500 mPa·s or less, which was below the viscosity at which problems tend to occur during production.

[0086] In the matcha ice cream mixes of Reference Examples 14 to 18, which contained glycerin fatty acid esters with an average iodine value of 11 or more, the viscosity two days after production was significantly higher than the viscosity immediately after production.

[0087] (3) Suppression of thickening of matcha ice cream mix by sodium metaphosphate <Production of Matcha Ice Cream Mixes of Examples 1 to 11 and Comparative Example 1> The matcha ice cream mixes of Examples 1 to 11 and Comparative Example 1 were each produced according to the following procedures (i) to (iv). (i) According to the formulation shown in Table 7, water and raw materials 2 and 5 were weighed into a container, and while stirring, raw materials 1, 3, 4, 6, 7, and 8, which had been mixed in powder form beforehand, were added and heated, stirred, and dissolved. Note that 8: Sodium metaphosphate was blended according to the formulation shown in Table 8 for each of Examples 1 to 11 and Comparative Example 1. (ii) After the temperature reached 80°C, the mixture was stirred and dissolved for 10 minutes while maintaining the temperature. (iii) After adjusting the total volume, the mixture was homogenized using a homogenizer (first stage: 10 MPa, second stage: 5 MPa) HV-OA3-3.7S (manufactured by Izumi Food Machinery Co., Ltd.). (iv) The mixture was cooled to 5°C to obtain the matcha ice cream mixes of Examples 1 to 11 and Comparative Example 1. Since these ice cream mixes had a milk solid content of 8.7%, lacto ice cream could be produced from these ice cream mixes.

[0088] [Table 7]

[0089] [Table 8]

[0090] <Viscosity and pH measurements of matcha ice cream mixes of Examples 1 to 11 and Comparative Example 1> The matcha ice cream mixes of Examples 1 to 11 and Comparative Example 1 were subjected to the following tests (v) and (vi). (v) The matcha ice cream mixes of Examples 1 to 11 and Comparative Example 1 were produced and stored at 5°C. The time of production was set as day 0, and the viscosity of the matcha ice cream mixes of Examples 1 to 11 and Comparative Example 1 was measured on day 0 (immediately after production) and 3 days after production. The viscosity was measured using a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.), and the value measured after 1 minute at a temperature of 5°C and a rotation speed of 60 rpm was recorded as the viscosity of the matcha ice cream mix. (vi) One day after production, the pH of the matcha ice cream mixes of Examples 1 to 11 and Comparative Example 1 was measured. The pH was measured at a temperature of 5°C using a pH meter (pH meter D-51, manufactured by Horiba, Ltd.).

[0091] The results of the viscosity measurement in (v) and the pH measurement in (vi) are shown in Table 9.

[0092] [Table 9]

[0093] Three days after production, the viscosities of the matcha ice cream mixes of Examples 1 to 11, which contained sodium metaphosphate, were significantly suppressed compared to the viscosity of the matcha ice cream mix of Comparative Example 1, which did not contain sodium metaphosphate.

[0094] (4) Inhibition of thickening of matcha ice cream mix by phosphates, carboxylates, and carbonates 1 <Production of Matcha Ice Cream Mixes of Examples 12 to 26 and Comparative Example 2> The matcha ice cream mixes of Examples 12 to 26 and Comparative Example 2 were each produced according to the following procedures (i) to (iv). (i) According to the formula shown in Table 10, water and ingredients 2 and 5 were weighed into a container, and while stirring, ingredients 1, 3, 4, 6, 7, and 8, which had been mixed in powder form, were added and heated to dissolve. 8: Various salts were blended according to the formula shown in Table 11. (ii) After the temperature reached 80°C, the mixture was stirred and dissolved for 10 minutes while maintaining the temperature. (iii) After adjusting the total volume, the mixture was homogenized using a homogenizer (first stage: 10 MPa, second stage: 5 MPa) HV-OA3-3.7S (manufactured by Izumi Food Machinery Co., Ltd.). (iv) The mixture was cooled to 5°C to obtain the matcha ice cream mixes of Examples 12 to 26 and Comparative Example 2. These ice cream mixes had a milk solid content of 8.7%, and therefore could be used to produce frozen desserts classified as lacto ice cream.

[0095] [Table 10]

[0096] [Table 11]

[0097] <Viscosity and pH measurements of matcha ice cream mixes of Examples 12 to 26 and Comparative Example 2> The matcha ice cream mixes of Examples 12 to 26 and Comparative Example 2 were subjected to the following tests (v) and (vi). (v) The matcha ice cream mixes of Examples 12 to 26 and Comparative Example 2 were produced and stored at 5°C. The time of production was set as day 0, and the viscosity of the matcha ice cream mixes of Examples 12 to 26 and Comparative Example 2 was measured on day 0 (immediately after production) and 3 days after production. The viscosity was measured using a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.), and the value measured after 1 minute at a temperature of 5°C and a rotation speed of 60 rpm was recorded as the viscosity of the matcha ice cream mix. (vi) One day after production, the pH of each of the matcha ice cream mixes of Examples 12 to 26 and Comparative Example 2 was measured. The pH was measured at a temperature of 5°C using a pH meter (pH meter D-51, manufactured by Horiba, Ltd.).

[0098] The results of the viscosity measurement in (v) and the pH measurement in (vi) are shown in Table 12.

[0099] [Table 12]

[0100] Three days after production, the viscosity of the matcha ice cream mixes of Examples 12 to 26, which contained sodium citrate, sodium bicarbonate, sodium phosphate, sodium pyrophosphate, potassium carbonate, or potassium phosphate, was significantly suppressed compared to the viscosity of the matcha ice cream mix of Comparison Example 2, which did not contain the various salts listed in Table 11.

[0101] (5) Verification of the thickening suppression effect of cellulose, indigestible dextrin, and dextrin on matcha ice cream mix <Production of Matcha Ice Cream Mixes of Example 27 and Comparative Examples 3 to 9> The matcha ice cream mixes of Example 27 and Comparative Examples 3 to 9 were each produced according to the following procedures (i) to (iv). (i) In the formulation shown in Table 13, water and ingredients 2 and 5 were weighed into a container, and while stirring, ingredients 1, 3, 4, 6, 7, and 8, which had been previously mixed in powder form, were added and heated to dissolve. Note that 8: sodium metaphosphate, cellulose, indigestible dextrin, or dextrin was blended according to the formulation shown in Table 14. (ii) After the temperature reached 80°C, the mixture was stirred and dissolved for 10 minutes while maintaining the temperature. (iii) After adjusting the total volume, the mixture was homogenized using a homogenizer (first stage: 10 MPa, second stage: 5 MPa) HV-OA3-3.7S (manufactured by Izumi Food Machinery Co., Ltd.). (iv) The mixture was cooled to 5°C to obtain the matcha ice cream mixes of Example 27 and Comparative Examples 3 to 9. Since these ice cream mixes have a milk solid content of 8.7%, they can be used to produce frozen desserts that are classified as lacto ice cream.

[0102] [Table 13]

[0103] [Table 14]

[0104] Details of each raw material listed in Table 14 are shown below. Sodium metaphosphate: Sunpolymer ※No. 143(*) Cellulose: Ceolus SC-900 (Asahi Kasei Corporation) (Contains 73% microcrystalline cellulose, 5% sodium carboxymethylcellulose, 2.8% xanthan gum, 19% dextrin, and 0.2% edible oils and fats) (The composition of Ceolus SC-900 is quoted from that described in Patent No. 6457195.) Indigestible dextrin: Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) Dextrin: Pinedex #1 (Matsutani Chemical Industry Co., Ltd.) Average molecular weight: 2200 (The average molecular weight of Pinedex #1 is based on that described in Japanese Patent No. 4753588)

[0105] <Viscosity and pH measurements of matcha ice cream mixes of Example 27 and Comparative Examples 3 to 9> The matcha ice cream mixes of Example 27 and Comparative Examples 3 to 9 were subjected to the following tests (v) and (vi). (v) The matcha ice cream mixes of Example 27 and Comparative Examples 3 to 9 were produced and stored at 5°C. The time of production was set as day 0, and the viscosity of the matcha ice cream mixes of Example 27 and Comparative Examples 3 to 9 was measured one day and three days after production. The viscosity was measured using a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.), and the value measured after one minute at a temperature of 5°C and a rotation speed of 60 rpm was recorded as the viscosity of the ice cream mix. (vi) One day after production, the pH of each of the matcha ice cream mixes of Example 27 and Comparative Examples 3 to 9 was measured. The pH was measured at a temperature of 5°C using a pH meter (pH meter D-51, manufactured by Horiba, Ltd.).

[0106] The results of the viscosity measurement in (v) and the pH measurement in (vi) are shown in Table 15.

[0107] [Table 15]

[0108] Three days after production, the viscosities of the matcha ice cream mixes of Comparative Examples 3 to 9, which contained cellulose, indigestible dextrin, or dextrin instead of sodium metaphosphate, were 1,500 mPa s or higher, exceeding the viscosity limit at which problems tend to occur during production.In contrast, the viscosity of the matcha ice cream mix of Example 27, which contained sodium metaphosphate, was significantly suppressed.

[0109] (6) Inhibition of thickening of matcha ice cream mix by phosphates, carboxylates, and carbonates <Production of Matcha Ice Cream Mixes of Examples 28 to 34 and Comparative Example 10> The matcha ice cream mixes of Examples 28 to 34 and Comparative Example 10 were each produced according to the following procedures (i) to (iv). (i) In the formulation shown in Table 16, water and ingredients 2, 3, and 6 were weighed into a container, and while stirring, ingredients 1, 4, 5, 7, 8, and 9, which had been previously mixed in powder form, were added and heated to dissolve. 9: Various salts were blended according to the formulation shown in Table 17. (ii) After the temperature reached 80°C, the mixture was stirred and dissolved for 10 minutes while maintaining the temperature. (iii) After adjusting the total volume, the mixture was homogenized using a homogenizer (first stage: 10 MPa, second stage: 5 MPa) HV-OA3-3.7S (manufactured by Izumi Food Machinery Co., Ltd.). (iv) The mixture was cooled to 5°C to obtain matcha ice cream mixes of Examples 28 to 34 and Comparative Example 10. These ice cream mixes had a milk solid content of 13.1% (of which the milk fat content was 3.7%), and therefore could be used to produce frozen desserts classified as ice milk.

[0110] [Table 16]

[0111] [Table 17]

[0112] <Viscosity and pH measurements of matcha ice cream mixes of Examples 28 to 34 and Comparative Example 10> (v) After production, the matcha ice cream mixes of Examples 28 to 34 and Comparative Example 10 were each kept warm at 5°C and stored. The time of production was set as day 0, and the viscosity of the matcha ice cream mixes of Examples 28 to 34 and Comparative Example 10 was measured immediately after production (day 0 after production) and three days after production. The viscosity was measured using a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.), and the value measured after 1 minute at a temperature of 5°C and a rotation speed of 60 rpm was recorded as the viscosity of the ice cream mix. (vi) One day after production, the pH of the matcha ice cream mixes of Examples 28 to 34 and Comparative Example 10 was measured. The pH was measured at a temperature of 5°C using a pH meter (pH meter D-51, manufactured by Horiba, Ltd.).

[0113] The results of the viscosity measurement in (v) and the pH measurement in (vi) are shown in Table 18.

[0114] [Table 18]

[0115] Three days after production, the viscosities of the matcha ice cream mixes of Examples 28 to 34, which contained sodium citrate, sodium bicarbonate, sodium phosphate, sodium pyrophosphate, potassium carbonate, or potassium phosphate, were significantly reduced compared to the viscosity of the matcha ice cream mix of Comparative Example 10, which contained no sodium metaphosphate, sodium citrate, sodium bicarbonate, sodium phosphate, sodium pyrophosphate, potassium carbonate, or potassium phosphate, and were below 1,500 mPa·s, the level at which problems easily occur in production.

[0116] (7) Verification of suppression of thickening of matcha ice cream mix and shape retention of frozen desserts <Production of Matcha Ice Cream Mixes of Reference Example 19, Comparative Example 11, Examples 35 and 36> The matcha ice cream mixes of Reference Example 19, Comparative Example 11, Examples 35 and 36 were each produced according to the following procedures (i) to (iv). (i) In the formulation shown in Table 19, water and ingredients 2 and 5 were weighed into a container, and while stirring, ingredients 1, 3, 4, 6, and 7, which had been previously mixed as powders, were added and heated to dissolve. Note that 7: Glycerin fatty acid esters and salts were blended according to the formulation shown in Table 20. (ii) After the temperature reached 80°C, the mixture was stirred and dissolved for 10 minutes while maintaining the temperature. (iii) After adjusting the total volume, the mixture was homogenized using a homogenizer (first stage: 10 MPa, second stage: 5 MPa) HV-OA3-3.7S (manufactured by Izumi Food Machinery Co., Ltd.). (iv) After cooling to 5°C, matcha ice cream mixes were obtained for Reference Example 19, Comparative Example 11, Examples 35 and 36. These ice cream mixes had a milk solid content of 9.6%, and therefore could be used to produce frozen desserts classified as lacto ice cream.

[0117] [Table 19]

[0118] [Table 20]

[0119] <Viscosity measurement, pH measurement, and shape retention test of frozen desserts of matcha ice cream mixes of Reference Example 19, Comparative Example 11, Examples 35 and 36> The matcha ice cream mixes of Reference Example 19, Comparative Example 11, and Examples 35 and 36 were subjected to the following tests (v) to (vii). (v) The matcha ice cream mixes of Reference Example 19, Comparative Example 11, Examples 35, and 36 were produced and stored at 5°C. The time of production was set as day 0, and the viscosity of the matcha ice cream mixes of Reference Example 19, Comparative Example 11, Examples 35, and 36 was measured one day and three days after production. The viscosity was measured using a B-type viscometer (VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.), and the value measured after one minute at a temperature of 5°C and a rotation speed of 60 rpm was recorded as the viscosity of the ice cream mix. (vi) One day after production, the pH of the matcha ice cream mixes of Reference Example 19, Comparative Example 11, and Examples 35 and 36 was measured. The pH was measured at 5°C using a pH meter (pH meter D-51, manufactured by Horiba, Ltd.).

[0120] The results of the viscosity measurement in (v) and the pH measurement in (vi) are shown in Table 21. (vii) Separately from the tests (v) and (vi), the matcha ice cream mixes of Reference Example 19, Comparative Example 11, Examples 35 and 36 obtained in (iv) were frozen to an overrun of 95%, then filled into cups and quickly frozen at -40°C to obtain the frozen desserts of Reference Example 19, Comparative Example 11, Examples 35 and 36. Immediately after production, the frozen desserts of Reference Example 19, Comparative Example 11, Examples 35 and 36 were placed on a bare sample grid cooled to -20°C and left at room temperature (20°C). The weight of the melted mix was measured over time, and the melting rate (%) was calculated using the following formula. The weight of the melted mix was measured every 5 minutes from 0 to 70 minutes after production. Melting rate (%) = (weight of sample dripping from the net at any time elapsed from the start / original weight of sample) x 100 The measurement results of the melting rate (%) in (vii) are shown in Table 22.

[0121] [Table 21]

[0122] [Table 22]

[0123] Three days after production, the viscosity of the matcha ice cream mix of Comparative Example 11, which contained a glycerin fatty acid ester with an average iodine value of 0.4 and neither metaphosphoric acid nor citric acid, was significantly reduced, falling below 1,500 mPa·s, the level at which problems easily occur in production, for the matcha ice cream mix of Examples 35 and 36, which contained a glycerin fatty acid ester with an average iodine value of 22 and a salt (metaphosphoric acid or citric acid).

[0124] Furthermore, the frozen dessert made from the matcha ice cream mix of Reference Example 19, which contained a glycerin fatty acid ester with an average iodine value of 0.4 and neither metaphosphoric acid nor citric acid, had a high melting rate of 33.1% 70 minutes after production and poor shape retention, whereas the frozen desserts made from the matcha ice cream mixes of Examples 35 and 36 had low melting rates of 0.0% or 7.0% 70 minutes after production and good shape retention.

[0125] It has been shown that the thickening inhibitor of the present invention can inhibit the thickening of a matcha ice cream mix containing matcha and a glycerin fatty acid ester having an average iodine value of 11 or more, and can also maintain a high level of shape retention in frozen desserts produced from the ice cream mix.

Claims

1. A thickening inhibitor for matcha ice cream mix, comprising at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, the salt is a salt containing sodium ions or potassium ions, The thickening inhibitor for matcha ice cream mix contains matcha and a glycerin fatty acid ester, and the glycerin fatty acid ester has an average iodine value of 11 or more.

2. A matcha ice cream mix containing at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates, matcha, and a glycerin fatty acid ester, the salt is a salt containing sodium ions or potassium ions, The matcha ice cream mix, wherein the glycerin fatty acid ester has an average iodine value of 11 or more.

3. The thickening inhibitor for matcha ice cream mix according to claim 1 or the matcha ice cream mix according to claim 2, wherein the salt comprises at least one selected from the group consisting of sodium metaphosphate, sodium pyrophosphate, sodium phosphate, potassium phosphate, sodium citrate, sodium bicarbonate, and potassium carbonate.

4. The thickening inhibitor for matcha ice cream mix according to claim 1 or the matcha ice cream mix according to claim 2, wherein the salt comprises one or both of sodium metaphosphate and sodium citrate.

5. A method for suppressing thickening of a matcha ice cream mix, comprising adding at least one salt selected from the group consisting of phosphates, carboxylates, and carbonates to the matcha ice cream mix, the salt is a salt containing sodium ions or potassium ions, The method for inhibiting thickening of a matcha ice cream mix, wherein the matcha ice cream mix contains matcha and a glycerin fatty acid ester, and the glycerin fatty acid ester has an average iodine value of 11 or more.

6. 6. The method for suppressing thickening of matcha ice cream mix according to claim 5, wherein the salt comprises at least one selected from the group consisting of sodium metaphosphate, sodium pyrophosphate, sodium phosphate, potassium phosphate, sodium citrate, sodium bicarbonate, and potassium carbonate.

7. The method for inhibiting thickening of matcha ice cream mix according to claim 5, wherein the salt includes one or both of sodium metaphosphate and sodium citrate.

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