Thickening inhibitor for powdered green tea frozen dessert mix

Abstract

To provide a thickening inhibitor for powdered green tea frozen dessert mix, which inhibits thickening of powdered green tea-containing powdered green tea frozen dessert mix, and enables production of powdered green tea frozen dessert improved in overrun and shape retention.SOLUTION: The thickening inhibitor for the powdered green tea frozen dessert mix comprises the following (A) and (B) as active ingredients: (A) Monoglycerin fatty acid ester in which constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms (B) One or two or more selected from the group consisting of the following (b1) to (b3) (b1) Glycerin organic fatty acid ester in which constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms (b2) Sorbitan fatty acid ester in which constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms and esterified to 30 to 40% (b3) Propylene glycol fatty acid ester in which constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a thickening inhibitor for a matcha frozen dessert mix. [Background technology]

[0002] In the production of frozen desserts such as ice cream, ice milk, and lacto ice cream, a mixture of ingredients for producing frozen desserts (hereinafter referred to as "frozen dessert mix") is typically used, which is a homogeneous mixture of the main ingredients, including a fat source, non-fat milk solids, sugar, emulsifier, stabilizer, and water. The production process for frozen desserts typically involves mixing the ingredients, homogenizing, sterilizing, aging, freezing, and filling. Among these, the aging process is a process in which the frozen dessert mix is ​​matured at low temperature for a long period of time, and is an important process for ensuring that each ingredient is sufficiently hydrated.

[0003] In recent years, preferences for frozen desserts have become more diverse, creating a demand for product development that focuses on ingredients. For frozen desserts containing matcha, which are a particularly popular variation, companies are working to develop innovative products, such as increasing the blend ratio and experimenting with blends that appeal to a richer, more luxurious feel. However, frozen dessert mixes containing matcha (hereinafter referred to as "matcha frozen dessert mixes") tend to increase in viscosity over time during the aging process.

[0004] Disclosed technologies relating to suppressing thickening of frozen dessert mixes include an emulsifier for ice creams that contains an erucic acid polyhydric alcohol ester as an active ingredient (Patent Document 1), an emulsifier for ice creams that contains a sucrose fatty acid polyester with an average degree of substitution of 3.0 to 6.0 as an active ingredient (Patent Document 2), and a method for producing an oil-in-water emulsion composition in which one or more heating steps are carried out after a homogenization step, in which at least a polyglycerol ester and / or an organic acid monoglyceride is added to the oil-in-water emulsion composition and then the homogenization step is carried out (Patent Document 3).

[0005] Furthermore, frozen dessert mixes containing chocolate ingredients such as cocoa mass and cocoa butter containing insoluble components (hereinafter referred to as "chocolate frozen dessert mixes") are prone to thickening, similar to matcha frozen dessert mixes. Disclosed technologies for inhibiting thickening of chocolate frozen dessert mixes include a frozen dessert containing cocoa butter, phosphate, a sucrose fatty acid ester, and a sorbitan fatty acid ester, wherein the phosphate is a metaphosphate or a polyphosphate (Patent Document 4), a method for inhibiting an increase in viscosity of a frozen dessert mix characterized by including whey protein in the frozen dessert mix (Patent Document 5), and a thickening inhibitor for chocolate frozen dessert mixes containing diglycerin palmitate and / or triglycerin palmitate as an active ingredient (Patent Document 6).

[0006] However, matcha is a material containing both soluble and insoluble dietary fiber, and the above-mentioned techniques have not been effective in sufficiently inhibiting the thickening of matcha frozen dessert mixes. Furthermore, in the production of frozen desserts, it is important that the dessert has good overrun (foaming properties) in the freezing process after the aging process, and that the resulting frozen dessert has good shape retention (does not easily dissolve even when left at room temperature). However, in the production of matcha frozen desserts, there has not been sufficient research into improving overrun and shape retention. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 7-303453 [Patent Document 2] Japanese Patent Application Publication No. 8-180 [Patent Document 3] Japanese Patent Application Laid-Open No. 2004-105181 [Patent Document 4] Japanese Patent Application Laid-Open No. 2008-301814 [Patent Document 5] Japanese Patent Application Laid-Open No. 2010-227075 [Patent Document 6] Patent Publication No. 2021-158999 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention aims to provide a thickening inhibitor for a matcha frozen dessert mix that inhibits the thickening of a matcha-containing frozen dessert mix, and that enables the production of a matcha frozen dessert with improved overrun and shape retention. [Means for solving the problem]

[0009] As a result of extensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by using at least two specific emulsifiers in combination, and have completed the present invention based on this finding.

[0010] That is, the present invention comprises the following (1) to (3). (1) A thickening inhibitor for matcha frozen dessert mixes, containing the following (A) and (B) as active ingredients: (A) Monoglycerin fatty acid ester whose constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms (B) One or more selected from the group consisting of the following (b1) to (b3): (b1) Glycerin organic acid fatty acid ester in which the constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms (b2) Sorbitan fatty acid ester whose constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms and whose esterification rate is 30 to 40% (b3) Propylene glycol fatty acid ester in which the constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms (2) A matcha frozen dessert mix containing the thickening inhibitor for matcha frozen dessert mixes described in (1) above. (3) A method for producing a matcha frozen dessert, comprising the step of preparing a matcha frozen dessert mix by adding the thickening inhibitor for matcha frozen dessert mix described in (1) above. [Effects of the Invention]

[0011] By including the thickening inhibitor for matcha frozen dessert mixes of the present invention, thickening of the matcha frozen dessert mix containing matcha is inhibited, and the matcha frozen desserts produced using the matcha frozen dessert mix have improved overrun and shape retention. DETAILED DESCRIPTION OF THE INVENTION

[0012] The thickening inhibitor for matcha frozen dessert mixes of the present invention contains the following (A) and (B) as active ingredients: (A) Monoglycerin fatty acid ester, the constituent fatty acid of which is a saturated fatty acid having 16 to 18 carbon atoms (hereinafter also referred to as "component (A)") (B) One or more selected from the group consisting of the following (b1) to (b3) (hereinafter also referred to as "component (B)"): (b1) Glycerin organic acid fatty acid ester in which the constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms (b2) Sorbitan fatty acid ester whose constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms and whose esterification rate is 30 to 40% (b3) Propylene glycol fatty acid ester in which the constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms

[0013] The monoglycerin fatty acid ester used as component (A) in the present invention, in which the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms, is an esterification product of glycerin and a saturated fatty acid having 16 to 18 carbon atoms (e.g., palmitic acid, stearic acid). The monoglycerin fatty acid ester can be obtained by a known method, for example, an esterification reaction of glycerin with a saturated fatty acid having 16 to 18 carbon atoms, or a transesterification reaction of glycerin with a fat or oil. The ester may be either a monoester (monoglyceride) or a diester (diglyceride), or a mixture thereof. A monoester is preferred, and a mixture containing preferably at least 50% by mass, more preferably at least 70% by mass, of the monoester is preferred.

[0014] Examples of commercially available component (A) include Emulgy P-100 (trade name; constituent fatty acids: palmitic acid and stearic acid; monoester content of 95% by mass or more; manufactured by Riken Vitamin Co., Ltd.) and Emulgy MS (trade name; constituent fatty acids: palmitic acid and stearic acid; monoester content of 95% by mass or more; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention. Also available as component (A) is a frozen dessert preparation containing a monoglycerin fatty acid ester in which the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms. Examples of such preparations include Poem MIF-80V (trade name; manufactured by Riken Vitamin Co., Ltd.) and Emulgy MI-Toku 2V (trade name; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention.

[0015] The glycerin organic acid fatty acid ester (b1) used as component (B) in the present invention, whose constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms, is an esterification product of glycerin, an organic acid, and a saturated fatty acid having 16 to 18 carbon atoms (e.g., palmitic acid, stearic acid), and examples thereof include glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyltartaric acid ester, which contain saturated fatty acids having 16 to 18 carbon atoms.

[0016] The glycerin organic acid fatty acid ester can be obtained by a known method, such as by reacting a glycerin mono-fatty acid ester, the constituent fatty acid of which is a saturated fatty acid having 16 to 18 carbon atoms, with citric acid, succinic acid or diacetyltartaric acid.

[0017] Examples of the glycerin organic acid fatty acid ester include Poem K-30 (trade name: glycerin citric acid fatty acid ester; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.), Poem B-10 (trade name: glycerin succinic acid fatty acid ester; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.), Poem B-30 (trade name: glycerin succinic acid fatty acid ester; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.), and Poem W-60 (trade name: glycerin diacetyltartaric acid fatty acid ester; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.), which are commercially produced and sold, and these can be used in the present invention.

[0018] The sorbitan fatty acid ester (b2) used as component (B) in the present invention, in which the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms and the esterification rate is 30 to 40%, is an esterification product of sorbitol and / or a condensate thereof with a saturated fatty acid having 16 to 18 carbon atoms (e.g., palmitic acid, stearic acid), and has an esterification rate of 30 to 40%. The sorbitan fatty acid ester can be obtained by a known method, for example, an esterification reaction of sorbitol and / or a condensate thereof with a saturated fatty acid having 16 to 18 carbon atoms.

[0019] The esterification rate (%) is calculated by the following formula: The ester value and hydroxyl value in the formula are measured in accordance with [2.3.3-1996 Ester value] and [2.3.6-1996 Hydroxyl value] of "Standard Methods for the Analysis of Fats, Oils and Related Materials (I)" (edited by the Japan Oil Chemists' Society).

[0020]

number

[0021] Sorbitol used as a raw material for the sorbitan fatty acid esters includes, for example, a D-sorbitol liquid containing 50.0 to 70.0% by mass of D-sorbitol, or white powder or granular D-sorbitol.

[0022] In the production of the sorbitan fatty acid ester (esterification reaction) above, the amount of saturated fatty acid having 16 to 18 carbon atoms charged relative to sorbitol is preferably about 1.4 to 2.0 moles per mole of sorbitol.

[0023] The method for producing the sorbitan fatty acid ester is not particularly limited. For example, the esterification reaction between sorbitol and a saturated fatty acid having 16 to 18 carbon atoms may be carried out without a catalyst, or may be carried out using an acid catalyst or an alkali catalyst, but is preferably carried out in the presence of an alkali catalyst. Examples of acid catalysts include concentrated sulfuric acid and p-toluenesulfonic acid. Examples of alkali catalysts include potassium hydroxide, sodium hydroxide, and sodium carbonate. The amount of alkali catalyst used is 0.01 to 1.0% by mass, preferably 0.05 to 0.5% by mass, of the total amount charged (on a dry basis).

[0024] The production equipment used in the above production is not particularly limited. For example, the esterification reaction is carried out by supplying sorbitol, a saturated fatty acid having 16 to 18 carbon atoms, and a catalyst to a conventional reaction vessel equipped with a stirrer, a heating jacket, a baffle, an inert gas inlet, a thermometer, and a water separator with a cooler, stirring and mixing the mixture, and then heating the mixture at a predetermined temperature for a certain period of time under an inert gas atmosphere such as nitrogen or carbon dioxide while removing water produced by the esterification reaction from the system. The reaction temperature is in the range of 180 to 260°C, preferably 200 to 250°C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 4 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture, with the acid value being 10 or less as a guideline.

[0025] After the esterification reaction is complete, if a catalyst was used, the catalyst remaining in the reaction mixture may be neutralized. In this case, if the temperature of the esterification reaction is 200°C or higher, it is preferable to cool the liquid temperature to 180 to 200°C before performing the neutralization treatment. Alternatively, if the reaction temperature is 200°C or lower, the neutralization treatment may be performed at the same temperature. After neutralization, the mixture is left at that temperature for preferably 0.5 hours or more, more preferably 1 to 10 hours. If unreacted sorbitol or sorbitol intramolecular condensates separate into a lower layer, it is preferable to remove them.

[0026] The propylene glycol fatty acid ester (b3) used as component (B) in the present invention, in which the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms, is an esterification product of propylene glycol and a saturated fatty acid having 16 to 18 carbon atoms (e.g., palmitic acid, stearic acid), and can be obtained by a known method, such as an esterification reaction of propylene glycol and a saturated fatty acid having 16 to 18 carbon atoms. The ester may be either a monoester or a diester, or a mixture thereof. A monoester is preferred, and a mixture containing preferably at least 50% by mass, more preferably at least 70% by mass, of the monoester is preferred.

[0027] Examples of propylene glycol fatty acid esters that are commercially produced and sold include Rikemal PP-100 (trade name; constituent fatty acid: palmitic acid; monoester content of 90% or more; manufactured by Riken Vitamin Co., Ltd.) and Rikemal PS-100 (product name; constituent fatty acid: stearic acid; monoester content of 90% or more; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention.

[0028] Here, the monoester content of the monoglycerin fatty acid ester used as component (A) in the present invention, whose constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms, and the propylene glycol fatty acid ester used as component (B) (b3), whose constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms, can be determined by analyzing using HPLC under the following analytical conditions. Specifically, after analyzing the monoglycerin fatty acid ester or propylene glycol fatty acid ester under the following HPLC analytical conditions, the peak areas corresponding to the components of the test sample recorded on a chromatogram by a data processing device are measured using an integrator, and the monoester content can be determined as an area percentage based on the measured peak areas.

[0029] [HPLC analysis conditions] Equipment: High-performance liquid chromatograph (model: LC-10AS; manufactured by Shimadzu Corporation) Detector: RI detector (Model: RID-6A, manufactured by Shimadzu Corporation) Column: GPC column (Model: SHODEX KF-802; Showa Denko) 2-piece connection Temperature 40℃ Mobile phase THF Flow rate 1.0mL / min Test solution injection volume 15μL

[0030] There are no particular restrictions on the ratio (mass ratio) of components (A) and (B) used in the thickening inhibitor for matcha frozen dessert mixes of the present invention, but for example, component (A) / component (B) is preferably 20 / 80 to 95 / 5, more preferably 30 / 70 to 80 / 20.

[0031] The thickening inhibitor for matcha frozen dessert mixes of the present invention may use components (A) and (B) as they are, or may be prepared into a formulation containing components (A) and (B) and used.

[0032] In preparing such a formulation, any other ingredients may be added in addition to components (A) and (B) to the extent that the effects of the present invention are not impaired. Examples of such ingredients include excipients such as starch, dextrin, sugars, sugar alcohols, sodium caseinate, phosphates, and cellulose, antioxidants such as tocopherol, L-ascorbic acid, L-ascorbate, L-ascorbic acid fatty acid esters, tea extract, bayberry extract, and rosemary extract, emulsifiers other than components (A) and (B) (e.g., monoglycerin oleate), pH adjusters, food ingredients such as water, oils and fats (e.g., hydrogenated oil), and the like.

[0033] The method for preparing such a formulation is not particularly limited, and known methods such as melt mixing, powder mixing, spray drying, spray cooling, etc. The form of the thickening inhibitor for matcha frozen dessert mixes is also not particularly limited, and examples thereof include liquid, milky, paste, semi-solid, solid, pellet, powder, granular, etc.

[0034] The method for using the matcha frozen dessert mix thickening inhibitor of the present invention is not particularly limited, and for example, it can be added in the step of preparing a matcha frozen dessert mix in the production of matcha frozen desserts. In addition, a matcha frozen dessert mix containing the matcha frozen dessert mix thickening inhibitor of the present invention and a method for producing a matcha frozen dessert including the step of preparing the matcha frozen dessert mix are also aspects of the present invention.

[0035] Matcha frozen desserts refer to frozen desserts containing matcha (i.e., tea leaf powder) as an ingredient. Tea leaves are classified into first-picked tea, second-picked tea, third-picked tea, and autumn / winter bancha tea depending on the order in which they are picked, and the matcha ingredient used in the matcha frozen dessert mix of the present invention may be powder of any of these tea leaves. Tea leaves can be powdered by known methods, such as grinding dried tea leaves in a mill or other grinder. Commercially available matcha may be used as the matcha ingredient. Here, the term "frozen desserts" refers to frozen desserts, and is not particularly limited, but examples include those that comply with the Ministerial Ordinance on the Ingredient Standards for Milk and Dairy Products based on the provisions of the Food Sanitation Act (i.e., those classified as "ice cream," "ice milk," and "lacto ice cream"), soft serve ice cream, frozen desserts, etc.

[0036] The method for preparing the matcha frozen dessert mix is ​​not particularly limited, but for example, the matcha frozen dessert mix can be prepared by weighing and mixing the thickening inhibitor for matcha frozen dessert mix, matcha ingredients, and other frozen dessert ingredients, and stirring the mixture while heating, preferably to 30 to 90°C, to disperse and dissolve the mixture.

[0037] The content of the thickening inhibitor in the matcha frozen dessert mix in 100% by mass of the matcha frozen dessert mix is ​​preferably 0.1 to 0.5% by mass, and more preferably 0.2 to 0.3% by mass.

[0038] There are no particular restrictions on the content of matcha ingredients in a matcha frozen dessert mix, but when the name "matcha" is used in the product name, the Fair Competition Code for the Labeling of Ice Cream and Frozen Desserts stipulates that "when added to a base mix of ice cream, etc., it must contain 0.5% or more by weight," and taking into account the need to impart a matcha flavor, the content is preferably 0.5% by mass or more, more preferably 1 to 20% by mass, and even more preferably 2 to 10% by mass.

[0039] The frozen dessert ingredients other than the matcha ingredient are not particularly limited as long as they do not impair the effects of the present invention, and examples thereof include water, fats and oils, proteins, carbohydrates, and, if desired, emulsifiers other than components (A) and (B), stabilizers, sweeteners, flavorings, colorings, etc.

[0040] Examples of the fats and oils include vegetable fats and oils, fractionated fats and oils, hardened fats and oils, interesterified fats and oils, and milk fats. Examples of the vegetable fats and oils include coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, and palm kernel oil, while examples of the milk fats and oils include unsalted butter and fresh cream. These fats and oils may be used alone or in any combination of two or more. The fat and oil content is, for example, preferably 0.5 to 20% by mass, more preferably 2 to 15% by mass, based on 100% by mass of the matcha frozen dessert. When the fat and oil content is within the above range, sufficient smoothness can be imparted to the matcha frozen dessert.

[0041] Examples of the protein include proteins derived from milk such as milk, cheese, skim milk powder, whole milk powder, sweetened condensed whole milk, and sweetened condensed skim milk, as well as proteins derived from eggs. Soy milks can also be used as the protein to reduce the calories in the matcha frozen dessert of the present invention. These proteins may be used alone or in any combination of two or more. The protein content is, for example, preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass, based on 100% by mass of the matcha frozen dessert. A protein content within the above range can impart sufficient richness to the matcha frozen dessert.

[0042] Examples of the carbohydrates include sugars such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, palatinose, and D-xylose, and sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol. These carbohydrates may be used alone or in any combination of two or more. The carbohydrate content is, for example, preferably 1 to 35% by mass, more preferably 5 to 30% by mass, based on 100% by mass of the matcha frozen dessert. When the carbohydrate content is within the above range, sufficient sweetness can be imparted to the matcha frozen dessert while improving its texture.

[0043] Examples of emulsifiers other than components (A) and (B) include glycerin fatty acid esters other than components (A) and (B), sorbitan fatty acid esters other than component (B), sucrose fatty acid esters, propylene glycol fatty acid esters other than component (B), polyoxyethylene sorbitan fatty acid esters, and lecithin. Here, glycerin fatty acid esters other than components (A) and (B) include esters of glycerin and fatty acids other than component (A) (i.e., monoglycerin fatty acid esters other than component (A), such as monoglycerin oleate), as well as glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleate esters other than component (B). These emulsifiers may be used alone or in any combination of two or more.

[0044] Examples of the stabilizer include gums such as locust bean gum, tragacanth gum, tamarind gum, tara gum, karaya gum, xanthan gum, gellan gum, native gellan gum, guar gum, gum arabic, and macrophomopsis gum, gelling agents such as carrageenan, agar, pectin, curdlan, glucomannan, and alginic acids (alginic acid, alginate), CMC, soy polysaccharides, etc. Any one of these stabilizers may be used alone, or two or more may be used in any combination.

[0045] There are no particular limitations on the method for producing a matcha frozen dessert using a matcha frozen dessert mix containing the thickening inhibitor for matcha frozen dessert mix of the present invention, and the dessert can be produced by any known method. For example, the matcha frozen dessert mix can be sequentially subjected to a homogenization step, a sterilization step, an aging step, a freezing step, a filling step, a hardening step, and the like. In the homogenization step, the matcha frozen dessert mix is ​​pre-emulsified and then homogenized in a homogenizer, preferably at 1 to 30 MPa. Homogenization may be repeated multiple times. In the sterilization step, sterilization is preferably performed under conditions of 68°C and 0.5 hours or more. In the aging step, the mixture is cooled, preferably to 0 to 10°C, more preferably to 0 to 5°C, and may be stored statically or with stirring. In the freezing step, the mixture is cooled, preferably to -8 to -2°C, followed by a filling step. In the hardening step, the mixture is hardened, preferably at -18°C or below. Furthermore, frozen dessert ingredients may be mixed in the step after homogenization.

[0046] The form of the matcha frozen dessert is not particularly limited, but examples include cup type, bar type, soft serve ice cream type, those coated with food ingredients such as chocolate, those topped with food ingredients such as nuts, those sandwiched between baked goods or wafers, and those filled in aluminum or plastic pouches.

[0047] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0048] [Manufacturing Example 1] [Production of sorbitan fatty acid ester 1 (prototype 1)] A 500 mL four-neck flask equipped with a stirrer, thermometer, gas inlet tube, and water separator was charged with 152 g of sorbitol (trade name: Sorbitol S; manufactured by Nikken Kasei Co., Ltd.), followed by 248 g of a fatty acid composition mainly composed of stearic acid and palmitic acid (trade name: Stearic Acid 65; stearic acid content 65% by mass; palmitic acid content 35% by mass; manufactured by Miyoshi Oil & Fat Co., Ltd.). 0.55 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 235°C under atmospheric pressure in a nitrogen gas stream for approximately 1.5 hours until the acid value reached 10 or less. The resulting reaction product was cooled, yielding approximately 316 g of sorbitan fatty acid ester (prototype 1; esterification rate 30%).

[0049] [Manufacturing Example 2] [Production of sorbitan fatty acid ester 2 (prototype 2)] A 500 mL four-neck flask equipped with a stirrer, thermometer, gas inlet tube, and water separator was charged with 150 g of sorbitol (trade name: Sorbitol S; manufactured by Nikken Kasei Co., Ltd.), followed by 250 g of a fatty acid composition mainly composed of stearic acid and palmitic acid (trade name: Stearic Acid 65; stearic acid content 65% by mass; palmitic acid content 35% by mass; manufactured by Miyoshi Oil & Fat Co., Ltd.). 0.70 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 235°C under normal pressure in a nitrogen gas stream for approximately 1.5 hours until the acid value reached 10 or less. The resulting reaction product was cooled to obtain approximately 320 g of sorbitan fatty acid ester (prototype 2; esterification rate 37%).

[0050] [Manufacturing Example 3] [Production of sorbitan fatty acid ester 3 (prototype 3)] A 500 mL four-neck flask equipped with a stirrer, thermometer, gas inlet tube, and water separator was charged with 153 g of sorbitol (trade name: Sorbitol S; manufactured by Nikken Kasei Co., Ltd.), followed by 247 g of a fatty acid composition mainly composed of stearic acid and palmitic acid (trade name: Stearic Acid 65; stearic acid content 65% by mass; palmitic acid content 35% by mass; manufactured by Miyoshi Oil & Fat Co., Ltd.). 1.75 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 235°C under atmospheric pressure in a nitrogen gas stream for approximately 1.5 hours until the acid value reached 10 or less. The resulting reaction product was cooled, yielding approximately 316 g of sorbitan fatty acid ester (prototype 3; esterification rate 28%).

[0051] [Manufacturing Example 4] [Production of sorbitan fatty acid ester 4 (prototype 4)] A 500 mL four-neck flask equipped with a stirrer, thermometer, gas inlet tube, and water separator was charged with 124 g of sorbitol (trade name: Sorbitol S; manufactured by Nikken Kasei Co., Ltd.), followed by 276 g of a fatty acid composition mainly composed of stearic acid and palmitic acid (trade name: Stearic Acid 65; stearic acid content 65% by mass; palmitic acid content 35% by mass; manufactured by Miyoshi Oil & Fat Co., Ltd.). 0.70 g of sodium hydroxide was added as a catalyst, and the mixture was subjected to an esterification reaction at 235°C under atmospheric pressure in a nitrogen gas stream for approximately 2.0 hours until the acid value reached 10 or less. The resulting reaction product was cooled to obtain approximately 324 g of sorbitan fatty acid ester (Prototype 4; esterification rate 45%).

[0052] [Manufacturing Example 5] [Production of sorbitan fatty acid ester 5 (prototype 5)] A 500 mL four-neck flask equipped with a stirrer, thermometer, gas inlet, and water separator was charged with 95 g of sorbitol (trade name: Sorbitol S; manufactured by Nikken Kasei Co., Ltd.), followed by 305 g of a fatty acid composition mainly composed of stearic acid and palmitic acid (trade name: Stearic Acid 65; stearic acid and palmitic acid content: 99.4%; stearic acid content: 65% by mass; palmitic acid content: 35% by mass; manufactured by Miyoshi Oil & Fat Co., Ltd.). 0.19 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 235 °C under atmospheric pressure in a nitrogen gas stream for approximately 2.5 hours until the acid value reached 10 or less. The resulting reaction product was cooled to obtain approximately 328 g of sorbitan fatty acid ester (Prototype 5; esterification rate: 72%).

[0053] [Manufacturing Example 6] [Production of sorbitan fatty acid ester 6 (prototype 6)] A 500 mL four-neck flask equipped with a stirrer, thermometer, gas inlet tube, and water separator was charged with 141 g of sorbitol (trade name: Sorbitol S; manufactured by Nikken Kasei Co., Ltd.), followed by 259 g of oleic acid (trade name: Lunac OV; manufactured by Kao Corporation). 0.40 g of sodium hydroxide was added as a catalyst, and an esterification reaction was carried out at 235°C in a nitrogen gas stream under normal pressure for approximately 2.0 hours until the acid value reached 10 or less. The resulting reaction product was cooled to obtain approximately 320 g of sorbitan fatty acid ester (Prototype 6; esterification rate: 42%).

[0054] [Production and evaluation of matcha frozen desserts] (1) Raw materials 1) Vegetable oil (product name: Melano Melo 300; a mixture of coconut oil and palm oil; manufactured by Fuji Oil Co., Ltd.) 2) Unsalted butter (product name: Morinaga Butter; manufactured by Morinaga Milk Industry Co., Ltd.) 3) Matcha powder (product name: Inariyama Matcha; manufactured by Aiya Co., Ltd.) 4) Skim milk powder (product name: Morinaga skim milk powder; protein content: approximately 34%; manufactured by Morinaga Milk Industry Co., Ltd.) 5) Granulated sugar (product name: Granulated sugar GHC1; manufactured by Mitsui Sugar Co., Ltd.) 6) Powdered Starch Syrup (Product Name: Powdered Starch Syrup SPD; manufactured by Showa Sangyo Co., Ltd.) 7) Stabilizer (product name: Aistar CY; manufactured by MP Go Food & Chemical Co.) 8) Monoglycerin fatty acid ester 1 (trade name: Emulgy P-100; constituent fatty acids: palmitic acid and stearic acid; monoester content 95% by mass or more; manufactured by Riken Vitamin Co., Ltd.) 9) Monoglycerin fatty acid ester 2 (trade name: Emulgy OL-100H; constituent fatty acid: oleic acid; monoester content: 90% by mass; manufactured by Riken Vitamin Co., Ltd.) 10) Glycerin citrate ester 1 (trade name: Poem K-30; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.) 11) Glycerin citrate ester 2 (trade name: Poem K-37V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) 12) Glycerin diacetyl tartaric acid ester (trade name: Poem W-60; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.) 13) Glycerin succinic acid fatty acid ester (trade name: Poem B-10; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.) 14) Sorbitan fatty acid ester 1 (Prototype 1; Constituent fatty acids: palmitic acid and stearic acid; Esterification rate: 30%; Riken Vitamin Co., Ltd.) 15) Sorbitan fatty acid ester 2 (Prototype 2; Constituent fatty acids: palmitic acid and stearic acid; Esterification rate: 37%; Riken Vitamin Co., Ltd.) 16) Sorbitan fatty acid ester 3 (Prototype 3; Constituent fatty acids: palmitic acid and stearic acid; Esterification rate: 28%; Riken Vitamin Co., Ltd.) 17) Sorbitan fatty acid ester 4 (Prototype 4; Constituent fatty acids: palmitic acid and stearic acid; Esterification rate: 45%; Riken Vitamin Co., Ltd.) 18) Sorbitan fatty acid ester 5 (Prototype 5; Constituent fatty acids: palmitic acid and stearic acid; Esterification rate 72%; Riken Vitamin Co., Ltd.) 19) Sorbitan fatty acid ester 6 (Prototype 6; constituent fatty acid: oleic acid; esterification rate: 42%; manufactured by Riken Vitamin Co., Ltd.) 20) Propylene glycol fatty acid ester 1 (trade name: Rikemal PP-100; constituent fatty acid: palmitic acid; monoester content 90% or more; manufactured by Riken Vitamin Co., Ltd.) 21) Propylene glycol fatty acid ester 2 (trade name: Rikemal PS-100; constituent fatty acid: stearic acid; monoester content 90% or more; manufactured by Riken Vitamin Co., Ltd.) 22) Propylene glycol fatty acid ester 3 (trade name: Rikemal PB-100; constituent fatty acid: behenic acid; monoester content 90% or more; manufactured by Riken Vitamin Co., Ltd.) 23) Diglycerin fatty acid ester (trade name: Poem DS-100A; monoester content 80% by mass; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.) 24) Triglycerin fatty acid ester (trade name: Poem TRP-97RF; monoester content 80% by mass; constituent fatty acid: palmitic acid; manufactured by Riken Vitamin Co., Ltd.) 25) Decaglycerin fatty acid ester 1 (trade name: Poem J-0081HV; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.) 26) Decaglycerin fatty acid ester 2 (trade name: Poem J-0381V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) 27) Polyglycerol condensed ricinoleate (trade name: Poem PR-400; manufactured by Riken Vitamin Co., Ltd.)

[0055] (2) Matcha Frozen Dessert Ingredients The blending compositions of the matcha frozen dessert mixes and matcha frozen desserts prepared and manufactured using the above ingredients are shown in Tables 1 to 4.

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] (3) Method of manufacturing matcha frozen dessert (ice milk) According to the formulations in Tables 1-4, a total of 3000 g of raw materials was added to a 5-L stainless steel mug. The solution was heated while stirring with a Three-One Motor (model: BL600; manufactured by Heidon Co., Ltd.). After reaching 75°C, the mixture was stirred for 10 minutes to obtain a matcha frozen dessert mix. The resulting matcha mix was pre-emulsified for 5 minutes at 8000 rpm using a TK Homomixer (model: MARK II; manufactured by Primix Corporation). It was then homogenized using a two-stage piston homogenizer (model: HV-0A-07-1.5S; manufactured by Izumi Food Machinery Co., Ltd.) at a pressure of 15 MPa in the first stage and 5 MPa in the second stage. The mixture was then stirred in a water bath (3°C) for 30 minutes, rapidly cooled to 5°C, and subsequently placed in a constant temperature bath (5°C) for 72 hours for aging. Viscosity was measured after 24 and 72 hours of aging. After aging, the matcha frozen dessert mix was frozen in an ice cream freezer / batch freezer (model: HTFIV-240; manufactured by FMI) at -6°C and 140 rpm, and the mixture was poured into 140 ml cups. It was then hardened at -40°C for 2 hours and stored at -20°C for 24 hours to obtain the matcha frozen dessert (ice milk). Freezing was continued from 2 minutes after the start of cooling, with the product temperature and overrun measured every minute, until the maximum overrun was reached.

[0061] (4) Viscosity evaluation 24 and 72 hours after the start of aging, the viscosity of the matcha frozen dessert mix was measured using a B-type viscometer (model: Toki Sangyo Co., Ltd.) with rotor No. 3 at 60 rpm for 1 minute, and the results were coded according to the following criteria. The results are shown in Table 5. <Symbolization Standards> ◎: Good: Less than 500 mPa·s after 24 hours, less than 500 mPa·s after 72 hours Good: Fairly good, less than 500 mPa·s after 24 hours, 500 mPa·s or more but less than 1000 Pa·s after 72 hours △: Fairly poor - 500 mPa·s or more after 24 hours, 500 mPa·s or more but less than 1000 Pa·s after 72 hours ×: Poor: 500 mPa·s or more after 24 hours, 1000 mPa·s or more after 72 hours

[0062] The viscosity evaluation results for the matcha frozen dessert mixes of Comparative Examples 1, 3, 4, 7, 8, 9, 12 and 13 were "△: slightly poor" or "×: poor", and the object of the present invention could not be achieved, so the subsequent "evaluation of overrun" and "evaluation of shape retention" were not carried out.

[0063] (5) Evaluation of overrun The maximum overrun was calculated using the formula below and coded according to the following criteria. The results are shown in Table 5. <Maximum overrun calculation formula> Maximum overrun (%) = {(AB) / B} x 100 A: Mass of matcha frozen dessert mix B: Mass of matcha frozen dessert with the same volume as A's matcha frozen dessert mix <Symbolization Standards> ◎: Good, maximum overrun 65% or more Good: Fairly good Maximum overrun 55% or more, less than 65% ×: Poor Maximum overrun less than 55%

[0064] (6) Evaluation of shape integrity The shape retention of the matcha frozen dessert was evaluated by removing the dessert from the cup, placing it on a wire mesh with 1.2 mm openings, and leaving it at 22°C for 70 minutes, measuring the amount of liquid (ml) that had fallen, and calculating the dissolution rate using the formula below. The dissolution rate was symbolized according to the following criteria. The results are shown in Table 5. <Elution rate> Elution rate (%)=falling amount / 140×100 <Symbolization Standards> ◎: Good, dissolution rate less than 5% ○: Fairly good Dissolution rate 5% or more, less than 15% ×: Poor dissolution rate 15% or more

[0065] [Table 5]

[0066] As is clear from the results in Table 5, the matcha frozen dessert mixes of the Examples containing components (A) and (B) all showed reduced thickening, and the matcha frozen desserts obtained using these matcha frozen dessert mixes had good overrun and excellent shape retention. In contrast, the matcha frozen dessert mixes and matcha frozen desserts of the Comparative Examples were inferior to those of the present invention in all evaluation items.

Claims

1. A thickening inhibitor for matcha frozen dessert mixes, comprising the following (A) and (B) as active ingredients: (A) Monoglycerin fatty acid ester in which the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms (B) One or more selected from the group consisting of the following (b1) to (b3): (b1) Glycerin organic acid fatty acid ester in which the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms (b2) Sorbitan fatty acid ester in which the constituent fatty acids are saturated fatty acids having 16 to 18 carbon atoms and the esterification rate is 30 to 40% (b3) Propylene glycol fatty acid ester in which the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms

2. A matcha frozen dessert mix containing the thickening inhibitor for matcha frozen dessert mixes according to claim 1.

3. A method for producing a matcha frozen dessert, comprising the step of preparing a matcha frozen dessert mix by adding the thickening inhibitor for a matcha frozen dessert mix according to claim 1.

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