CN104203010A - Method for preserving temperature of liquid - Google Patents
Method for preserving temperature of liquid Download PDFInfo
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- CN104203010A CN104203010A CN201380012713.3A CN201380012713A CN104203010A CN 104203010 A CN104203010 A CN 104203010A CN 201380012713 A CN201380012713 A CN 201380012713A CN 104203010 A CN104203010 A CN 104203010A
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- oil
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- beverage
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
There is provided a method for preserving the temperature of a liquid, the method characterized in including a step for adding an edible-roasting-oil-containing oil to a liquid containing at least 80% by mass of water so that the amount of the edible roasting oil per square centimeter of the area of the surface of the liquid is at least 0.0007 g, the color level of the oil including the edible roasting oil (Y+10*R+10*B) as expressed by the formula Y+10*R+10*B is at least 20 (Y, R and B represent, respectively, the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) measured with a Lovibond colorimeter (cell: 25.4 mm)).
Description
Technical field
The present invention relates to the heat preserving method of liquid.
Background technology
The cold water that beverage is used or hot water, the beverage taking out from refrigerator, pack liquid that the green tea of teapot or the hot water of bathtub etc. has a temperature different from room temperature into along with the time is through changing to room temperature.Expect that these liquid with set point of temperature are incubated at this temperature for a long time.
As the heat preserving method of liquid, conventionally there is pair container to make an effort, particularly utilize the method for closed container and extraneous air blocking-up etc., but in situation about will drink inferior at once, be difficult to carry out airtight.
On the other hand, the liquid steamed dumping of hand-pulled noodles is containing grease and oil float on its liquid level, but the blocking-up of extraneous air is poor, aspect insulation and insufficient.
Summary of the invention
The problem that invention will solve
Under above-mentioned background, the object of the present invention is to provide can suppress by adding a small amount of oil liquid through time variations in temperature the heat preserving method of liquid.In addition, the method according to this invention, the present invention also aims to provide beverage and the container-packed beverage with high heat insulating ability.
For solving the means of problem
The present inventors find, if add in the liquid of water-based containing the oil that cures edible oil, on liquid level, launch and form thin oil film, thus can with amount less compared with other edible oil suppress liquid through time variations in temperature, thereby complete the present invention.
That is, in one aspect, the invention provides a kind of heat preserving method of liquid, it is characterized in that, it comprises following operation: add in the liquid that contains water more than 80 quality %, make every 1cm containing the oil that cures edible oil
2the operation of curing edible oil and reach amount more than 0.0007g of the area of the liquid level of aforesaid liquid; And above-mentioned to contain the oily colour (value of using formula: Y+10 × R+10 × B to represent) of curing edible oil be more than 20.
Wherein, Y, R, Y value (value of yellow slide), R value (value of red slide), the B value (value of blue slide) of B for measuring with Lovibond comparator (25.4mm groove).
On the other hand, the invention provides a kind of beverage, it is characterized in that, it obtains as follows: by contain cure edible oil and above defined colour be that more than 20 oil adds in the beverage that contains water more than 80 quality %, make every 1cm
2the edible oil that cures of the area of the liquid level of above-mentioned beverage reaches amount more than 0.0007g.
Aspect another, the invention provides a kind of container-packed beverage, it is characterized in that, it comprises:
Available water reverts to the concentrate of the beverage of liquid,
Every 1cm according in the beverage that adds water to and reverted to liquid time
2the area of the liquid level of above-mentioned beverage cure mode that edible oil reaches amount more than 0.0007g contain cure edible oil and above defined colour be more than 20 oil, and
For packing the container of above-mentioned beverage into.
The effect of invention
According to the heat preserving method of liquid of the present invention, by a small amount of interpolation contain the oil that cures edible oil can suppress liquid through time variations in temperature.In addition, according to the heat preserving method of liquid of the present invention, the present invention can also provide beverage and the container-packed beverage with high heat insulating ability.
Detailed description of the invention
Below, the present invention is at length described, but the object of the following description is to describe the present invention in detail and is not intended to limit the present invention.
The heat preserving method of liquid of the present invention is characterised in that, it comprises following operation: add in the liquid of the water-based that contains water more than 80 quality % containing the oil that cures edible oil, make every 1cm
2the edible oil that cures of the area of the liquid level of aforesaid liquid reaches amount more than 0.0007g; And above-mentioned to contain the oily colour (value of using formula: Y+10 × R+10 × B to represent) of curing edible oil be more than 20.Wherein, Y, R, B represent Y value (value of yellow slide), R value (value of red slide), the B value (value of blue slide) measured with Lovibond comparator (25.4mm groove).
Above defined " containing the oily colour (value representing with formula: Y+10 × R+10 × B) of curing edible oil " is for being illustrated in the index that edible oil with how many ratios contains of curing of curing intensity of which kind of degree in added oil." cure intensity " and refer to stoving temperature and cure the degree of curing of time correlation, at high temperature with curing for a long time, to cure intensity higher." it is more than 20 containing the oily colour (value representing with formula: Y+10 × R+10 × B) of curing edible oil " such statement represents to contain with ratio to a certain degree through the edible oil that cures curing to a certain degree, for example, taking 210 DEG C cure and above defined colour as 220 cure under sesame oil condition, be illustrated in added oil and contain (with reference to embodiment 1 described later) with ratios more than 10 % by weight.Like this, by being made as more than 20 containing the oily colour of curing edible oil, become the edible oil that cures that contains amount to a certain degree in the oil adding in liquid, can control thus the addition in order to bring into play the needed oil of liquid insulating effect.
" colour (value representing with formula: Y+10 × R+10 × B) " can by by based on Lovibond method (Try test method 2.2.1.1 is analyzed in Japanese oiling Association meeting, base Quasi grease), measure with Lovibond comparator (25.4mm groove) Y value (value of yellow slide), R value (value of red slide), the B value (value of blue slide) that obtain and replace Y, R, the B of above-mentioned formula and obtain.
When can or providing water for bathing by shower unit in the time that the beverage such as drink or soup temperature or cold is provided by eating house, method of the present invention utilizes.
In the following description, also " containing the oil that cures edible oil " is called to oil of the present invention.In addition, in the following description, also will cure edible oil referred to as curing oil.Curing edible oil typically refers in the edible vegetable oil using in edible oil by curing the oil of manufacturing.As curing edible oil, for example, can use the edible oil that cures that raw material seed is cured and manufacture without deodorizing operation.Cure edible oil and conventionally manufacture crude oil by curing, extracting oil, and through water come unstuck, leave standstill, the operation such as filtration manufactures.The example that cures edible oil as these, can list and cure sesame oil, cures rapeseed oil, cures soybean oil, cures perilla oil, cures safflower oil, cure peanut wet goods.These cure edible oil can only contain a kind in oil of the present invention, also can contain multiple.
Oil of the present invention can be according to every 1cm
2the mode that edible oil reaches amount more than 0.0007g of curing of the area of the liquid level of the liquid being incubated is added.Oil of the present invention is preferably according to every 1cm
2the mode that edible oil reaches the amount of 0.0007～0.5g of curing of the area of liquid level is added, further preferably according to every 1cm
2the mode that edible oil reaches the amount of 0.007～0.3g of curing of the area of liquid level is added.Oil of the present invention is most preferably according to every 1cm
2the mode that edible oil reaches 0.007～0.1g of curing of the area of liquid level is added.Wherein, in this description, liquid level refers to the interface of be incubated liquid-to-air.
If cure the every 1cm of the addition of edible oil
2the area of liquid level, lower than 0.0007g, can not be brought into play liquid insulating effect fully.On the other hand, cure the upper limit of the addition of edible oil and can suitably set in the scope that can not affect liquid purposes, if but every 1cm
2the area of liquid level, higher than 0.5g, has oily taste grow or the misgivings of degraded appearance.
For example, be incubated liquid be beverage and pack beverage into cup in time the area of liquid level be 50cm
2situation under, oil of the present invention can reach 0.035g mode above, that preferably reach 0.035～25g and adds 50cm to according to curing edible oil
2surface on.In this situation, if the addition that cures edible oil, lower than 0.035g, can not be brought into play the heat insulation effect of beverage fully.In addition, if the addition that cures edible oil, higher than 25g, although heat insulation effect can not reduce, has oily taste grow, degraded appearance or picked-up heat to become many misgivings.
Oil of the present invention can be for example only by the oil that cures edible oil and form, and can be also by the oil that edible oil and other edible vegetable oil and fat are obtained by mixing that cures more than 5 % by weight.If mix other edible vegetable oil and fat except curing edible oil, in oil of the present invention, the shared quantitative change of curing edible oil is few, but under such mixing oil condition, even if cure edible oil for a small amount of, also can expect with only by curing the same effect (with reference to preliminary experiment described later, embodiment 1) of oil condition that edible oil forms.In oil of the present invention now, the shared ratio of curing edible oil is preferably and contains all 10～100 quality % of amount of oil that cure edible oil, and more preferably 30～100 quality %, most preferably are 60～100 quality %.
In addition, contain the preferred every 1cm of oily addition that cures edible oil
2the area of the liquid level of the liquid being incubated is 0.007～1.0g, more preferably every 1cm
2the area of the liquid level of liquid is 0.007～0.5g.
As other edible vegetable oil and fat, be not particularly limited, but can use the refined edible oil that extracts oil, refines and obtain by sesame, vegetable seed, soybean, cottonseed, safflower, corn, sunflower, coconut oil, palm oil, palm kernel oil, olive etc.
As oil of the present invention, can use by vegetable seeds is cured, squeezes according to known method the edible oil that cures obtaining, also for example can use, by this is cured to the tempered oil that edible oil and other edible vegetable oil and fat (rapeseed oil) are obtained by mixing, or can also be used as and cure edible oil or contain the commercially available oil arbitrarily of tempered oil that cures edible oil.
In the present invention, use cure edible oil can use preferably with 100 DEG C above, more preferably cured the edible oil that cures of 1～60 minute with the high temperature of 150～250 DEG C.Cure intensity and the painted dependency relation that exists of curing edible oil, cure intensity higher, tone is darker.In the present invention, the edible oil that intensity is high is cured in new discovery, in the time using as oil of the present invention, more can bring into play high heat insulation effect.Therefore, the color of curing edible oil using in the present invention is preferably dark to a certain degree, the colour (value representing with formula: Y+10 × R+10 × B) of curing edible oil is preferably more than 50 (wherein Y, R, B represent Y value (value of yellow slide), R value (value of red slide), the B value (value of blue slide) measured with Lovibond comparator (25.4mm groove)), more preferably 100～300, most preferably be 180～260.
Based on above-mentioned discovery, oil of the present invention preferably with contain at high proportion defined colour above high cure edible oil.Preferred oil of the present invention comprise colour high cure edible oil and above defined colour be more than 20.For example, taking 210 DEG C cure and colour as 220 cure under sesame oil condition, be more than 20 in order to make colour, in oil of the present invention, need to contain with ratios more than approximately 10 % by weight; Taking 180 DEG C cure and colour as 111 cure under sesame oil condition, be more than 20 in order to make colour, in oil of the present invention, need to contain with ratios more than approximately 20 % by weight; Taking 150 DEG C cure and colour as 56 cure under sesame oil condition, be more than 20 in order to make colour, in oil of the present invention, need to contain with ratios more than approximately 30 % by weight.
The colour of oil of the present invention is more than 20, is preferably 100～300, more preferably 180～260.If colour is lower than 20, many in order to bring into play the interpolation quantitative change of the needed oil of liquid insulating effect.
New discovery in the present invention, the oil of the present invention that cures edible oil and colour if contain and be and be more than 20 adds in the liquid of water-based, by a small amount of interpolation, on liquid level, form the oil film launching thinly, performance liquid insulating effect, and other edible oil (for example salad wet goods) forms oil droplet and can not bring into play sufficient liquid insulating effect on liquid level.In addition, oil of the present invention cures edible oil owing to containing, and is made up of edible oil, thus can directly eat, even add in beverage also no problem.
In the present invention, the liquid being incubated is the liquid of the water-based that contains water more than 80 quality %.As be incubated liquid, can list beverage, such as cold water, hot water, ginger decoction, lemonade, shaddock water, Cocoa, soup beverage, tea, alcoholic beverage, soda etc.In this description, " beverage " not only comprises the beverage being only made up of liquid, also comprises the beverage that is made up of liquid and solid constituent, for example the soup beverage, such as corn soup or the dense vegetable soup etc. that are made up of liquid soup and food materials.When beverage contains solid constituent, the water content of the liquid being incubated calculates by the quality of removing solid constituent.
The liquid being incubated is received in suitable container, when liquid is beverage, is received in suitable cup.
The liquid being incubated can be temperature arbitrarily, but is preferably the liquid (, having than the high 10 DEG C of above temperature of room temperature or than the low 10 DEG C of above temperature of room temperature) for example, with respect to room temperature (20 DEG C) with 10 DEG C of above temperature differences.Or the liquid being incubated preferably has the temperature higher than room temperature, more preferably have than the high 10 DEG C of above temperature of room temperature.When the liquid being incubated is beverage, for example, can be the cold drink of 0～10 DEG C or the hot beverage of 45～100 DEG C.
Cure if contain edible oil and above defined colour be that more than 20 oil of the present invention is according to every 1cm
2the mode that edible oil reaches amount more than 0.0007g of curing of the area of its liquid level is added in be incubated liquid, as the embodiment described later confirmed, on this liquid level, launch and form thin oil film, thus can with amount less compared with other edible oil suppress liquid through time variations in temperature.
In addition the moment that, oil of the present invention preferably has a more than 10 DEG C temperature difference in be incubated liquid and room temperature adds.In order to obtain higher heat insulation effect, oil of the present invention preferably added before liquid reaches the temperature that be incubated.For example, in the time that be incubated liquid is the hot beverage of 45～100 DEG C, oil of the present invention preferably promptly adds after beverage is modulated.
According on the other hand, according to above-mentioned method of the present invention, can provide the beverage with high heat insulating ability.That is, described beverage is according to method of the present invention, by by contain cure edible oil and above defined colour be that more than 20 oil is according to every 1cm
2the edible oil that cures of the area of the liquid level of beverage reaches more than 0.0007g mode and adds in the beverage of the water-based that contains water more than 80 quality % and obtain.
According to another aspect, according to above-mentioned method of the present invention, can provide the container-packed beverage with high heat insulating ability., described container-packed beverage comprises that available water reverts to the concentrate of the beverage of liquid, every 1cm according in the beverage that adds water to and reverted to liquid time
2the area of the liquid level of beverage cure mode that edible oil reaches amount more than 0.0007g contain cure edible oil and above defined colour be more than 20 oil and for packing the container of beverage into.
Here, container can making case as the size of beverage 60～900ml of 1 amount is provided, for example, the area that can make the liquid level of beverage reaches approximately 7～150cm
2size.
The concentrate that available water reverts to the beverage of liquid is powder or the extract that for example becomes the material of beverage, particularly, can list the material that becomes ginger decoction powder, cocoa power, become powder, the inspissated juice etc. of the material of soup beverage.The concentrate of beverage can directly be accommodated in container, also can be accommodated in container with the state being sealed in pouch.
Contain cure edible oil and above defined colour be more than 20 oil of the present invention every 1cm reverted in the beverage of liquid during to add water to
2the area of the liquid level of beverage cure edible oil reach the above such amount of 0.0007g, preferably with every 1cm
2the area of liquid level cure edible oil reach the such amount of 0.007～0.5g, more preferably with every 1cm
2the edible oil that cures of the area of liquid level reaches the such amount of 0.007～0.3g and is accommodated in container.For example, reach 50cm at the area of the liquid level that uses beverage
2the situation of container under, oil of the present invention with every container cure edible oil reach 0.035g above, preferably reach the such amount of 0.035～25g and be accommodated in container.Oil of the present invention can be accommodated in container with the state being sealed in pouch.
Container-packed beverage of the present invention can also possess the lid of container.
Container-packed beverage of the present invention can revert to liquid by the concentrate of beverage by the hot water of 100 DEG C with ormal weight conventionally, then on the liquid level of obtained beverage, adds oil of the present invention and modulates.
Embodiment
Preliminary experiment 1
In this experiment, sesame oil or rapeseed oil are added drop-wise on water surface, measure the expansion (size: diameter) of oil film.
(1) method
The water of 1 glass of amount of implantation glass cup (180g) normal temperature in glass beaker, drips the test oil of 0.3g normal temperature, is dripping after 30 seconds and after 10 minutes, is measuring the diameter of oil film.
[experiment condition]
Temperature: 22 DEG C
Glass beaker: 300ml capacity, inside diameter are 7cm (liquid level: 38.465cm
2)
Water: distilled water 180g (22 DEG C)
Oil droplet dosage: 0.3g
[using oil]
The oil using in order to modulate test oil is as described below, all uses the manufacture of Nisshin Oillio Group Ltd.
Cure sesame oil: at 210 DEG C of stoving temperatures, sesame is cured, squeezing, leave standstill, filter and obtain cure oil (colour is 220)
Blending sesame oil: the miscella that cures sesame oil 60% and refining rapeseed oil 40%
Refining sesame oil: the refined oil that the sesame squeezing of not curing, depickling, decolouring, deodorizing are obtained
Refining rapeseed oil: refined oil that mustard (Canola) crude oil deacidification, decolouring, deodorizing are obtained (day clearly rapeseed oil)
(2) result
The measurement result of oil film diameter is shown in Table A.Each oil is carried out to 2 experiments, the measured value of each experiment is shown in Table A together with mean value in parantheses.
Table A
Can confirm the oil film that cures sesame oil and formed afterwards at 30 seconds average 5.0cm as unrefined oil, form the oil film of average 7.0cm after 10 minutes, in the time dripping oil, oil film launches thinly.Cure that sesame oil (60%) and the melange of refining rapeseed oil (40%) are concocted sesame oil and to cure sesame oil same, after 10 minutes, form the oil film of average 7.0cm.On the other hand, the oil film diameter that refining sesame oil is measured is little after 30 seconds is average 1.8cm, and little after 10 minutes is average 2.7cm, same with refining rapeseed oil, does not form thin oil film and becomes oil droplet.
Can be expected by these results, contain the oil that cures sesame oil and form thin oil film, thus the high heat insulation effect of performance liquid.
Preliminary experiment 2
In this experiment, sesame oil or rapeseed oil are added drop-wise on warm water surface, relatively heat insulation effect.
(1) method
In the water (180g) of 80 DEG C in glass beaker, drip the oil of 0.3g normal temperature, through time the temperature after measuring.Wherein, check plot is used and does not drip doper.
[experiment condition]
Temperature: 23 DEG C
Glass beaker: 300ml capacity, inside diameter are 7cm (liquid level: 38.465cm
2)
Water: distilled water 180g (80 DEG C)
Oil droplet dosage: 0.3g
[using oil]
The oil using in order to modulate test oil is as described below, all uses the manufacture of Nisshin Oillio Group Ltd.
Cure sesame oil: at 210 DEG C of stoving temperatures, sesame is cured, squeezing, leave standstill, filter and obtain cure oil (colour is 220)
Blending sesame oil: the miscella that cures sesame oil 60% and refining rapeseed oil 40%
Refining sesame oil: the refined oil that the sesame squeezing of not curing, depickling, decolouring, deodorizing are obtained
Refining rapeseed oil: refined oil that mustard crude oil deacidification, decolouring, deodorizing are obtained (day clearly rapeseed oil)
(2) result
Measurement result is shown in table B.
Table B
Having dripped in the sample that cures sesame oil, cure sesame oil and on the water surface of 80 DEG C, launch thinly (diameter is 7cm after 10 minutes), compared with check plot, demonstrate excellent heat insulation effect.Similarly, having dripped in the sample of blending sesame oil, concoct sesame oil and also on the water surface of 80 DEG C, launch thinly (diameter is 7cm after 10 minutes), compared with check plot, demonstrate excellent heat insulation effect.These results represent to cure sesame oil and blending sesame oil has heat insulation effect.
On the other hand, having dripped in the sample of refining sesame oil, show that the temperature equal with check plot reduces.These results represent that refining sesame oil has heat insulation effect hardly.Drip the sample of refining rapeseed oil also owing to showing that the temperature equal with check plot reduces, so refining rapeseed oil also has heat insulation effect hardly.
These results represent, contain the oil that cures sesame oil and form thin oil film, can bring into play the high heat insulation effect of liquid.
Embodiment 1
According to the result of preliminary experiment, in the present embodiment, the edible oil with various compositions is added drop-wise on water surface, measure the expansion (size: diameter) of oil film.As edible oil, use the oil, the oil that the refined oil that cures oil and do not cure is obtained by mixing and the oil being formed by the refined oil not curing that form by curing oil.
(1) method
The water of 1 glass of amount of implantation glass cup (180g) normal temperature in glass beaker, drips the test oil of 0.3g normal temperature, is dripping after 30 seconds and after 10 minutes, is measuring the diameter of oil film.Test oily colour and use the Lovibond comparator (25.4mm groove) using in benchmark grease analytical test method to measure colourity (Y value, R value, B value), calculate colour.
[experiment condition]
Temperature: 23 DEG C
Glass beaker: 300ml capacity, inside diameter are 7cm (liquid level: 38.465cm
2)
Water: distilled water 180g (23 DEG C)
Oil droplet dosage: 0.3g
[using oil]
Modulate the test oil of specimen coding 1A～11A with the composition of recording in following table 1.The oil using in order to modulate test oil is as described below, all uses the manufacture of Nisshin Oillio Group Ltd.
Cure sesame oil: at 210 DEG C of stoving temperatures, sesame is cured, squeezing, leave standstill, filter and obtain cure oil (colour is 220)
Cure rapeseed oil: at 180 DEG C of stoving temperatures, vegetable seed is cured, squeezing, filter and obtain cure rapeseed oil (colour is 226)
Refining sesame oil: the refined oil that the sesame squeezing of not curing, depickling, decolouring, deodorizing are obtained
Refining rapeseed oil: refined oil that mustard crude oil deacidification, decolouring, deodorizing are obtained (day clearly rapeseed oil)
Refined soybean oil: the refined oil (day clear soybean salad oil (S)) that soy bean oil depickling, decolouring, deodorizing are obtained.
(2) result
The measurement result of the diameter of oil film is shown in Table 1.Each oil is carried out to 2 experiments, mean value shown in table 1.
As shown in table 1, the test oil of specimen coding 1A and 2A is served as reasons and is cured the oil that oil forms, the oil that the test oil of specimen coding 3A～8A will be obtained by mixing with various weight ratios for curing oil and the refined oil not curing, the test oil of the specimen coding 9A～11A oil that the refined oil that do not cure forms of serving as reasons.In table 1, " cure oil/liquid level (g/cm
2) " represent test contained oily weight (g) area (38.465cm divided by the liquid level of water that cures in oil
2) and the value that obtains, that is, and the per unit area of the liquid level of water cure oily addition.In addition, in table 1, " colour " represents the colour of the test oil of measuring.
By containing, to cure oil and colour be that more than 23 test oil reaches 0.00078g/cm according to curing edible oil
2when the mode of above amount is added on liquid level, can confirm to have formed oil film more than 6cm after 10 minutes, in the time dripping oil, oil film launches thinly.In addition, by containing, to cure oil and colour be that more than 72 test oil reaches 0.0023g/cm according to curing edible oil
2when the mode of above amount is added on liquid level, can confirm to have formed afterwards oil film more than 3cm at 30 seconds, after 10 minutes, form oil film more than 6cm, and oil film launches thinly in the time dripping oil.In addition, by containing, to cure oil and colour be that more than 159 test oil reaches 0.0047g/cm according to curing edible oil
2when the mode of above amount is added on liquid level, can confirm to have formed the oil film of 7cm after 10 minutes, in the time dripping oil, oil film launches thinly.
On the other hand, curing the test oil that oil and colour are 9.3 and reaching 0.00023g/cm according to curing edible oil containing
2the mode of amount while adding on liquid level, after 10 minutes, formed the oil film of 3.8cm, do not form thin oil film.
On the other hand, adding the miscella of refining sesame oil, refining rapeseed oil and refining rapeseed oil and refined soybean oil as testing under oil condition, even if the oil film diameter of measuring yet little 1.6～1.8cm of being after 10 minutes, does not form thin oil film and becomes oil droplet.
From these results, if to cure oil and colour be that more than 23 oil reaches 0.00078g/cm according to curing oil by containing
2the mode of above amount is added on liquid level, by a small amount of oil of interpolation, contains and cures the expansion thinly on liquid level of oily oil.
Embodiment 2
In the present embodiment, the edible oil with various compositions is added drop-wise on warm water surface, relatively heat insulation effect.As edible oil, use the oil, the oil that the refined oil that cures oil and do not cure is obtained by mixing and the oil being formed by the refined oil not curing that form by curing oil.
(1) method
In the water (180g) of 80 DEG C in glass beaker, drip the test oil of 23 DEG C of 0.01～1.0g, through time the temperature after measuring.Wherein, in reference example (specimen coding 9B), use does not drip oily water.
[experiment condition]
Temperature: 18 DEG C
Glass beaker: 300ml capacity, diameter are 7cm (liquid level: 38.465cm
2)
Water: distilled water 180g (80 DEG C)
Oil droplet dosage: 0.01～1.0g
[using oil]
Modulate the test oil of specimen coding 1B～9B with the composition of recording in following table 2.The oil using in order to modulate test oil is as described below, all uses the manufacture of Nisshin Oillio Group Ltd.
Cure sesame oil: at 210 DEG C of stoving temperatures, sesame is cured, squeezing, leave standstill, filter and obtain cure oil (colour is 220)
Cure rapeseed oil: at 180 DEG C of stoving temperatures, vegetable seed is cured, squeezing, filter and obtain cure rapeseed oil (colour is 226)
Refining sesame oil: the refined oil that the sesame squeezing of not curing, depickling, decolouring, deodorizing are obtained
Refining rapeseed oil: refined oil that mustard crude oil deacidification, decolouring, deodorizing are obtained (day clearly rapeseed oil).
(2) result
Measurement result is shown in Table 2.
As shown in table 2, the test oil of specimen coding 1B～4B and 6B is served as reasons and is cured the oil that oil forms, the oil that the test oil of specimen coding 5B will be obtained by mixing for curing oil and the refined oil not curing, the test oil of specimen coding 7B and the 8B oil that the refined oil that do not cure forms of serving as reasons.
By containing, to cure oil and colour be that more than 23 test oil reaches 0.00078g/cm according to curing edible oil
2the mode of above amount is added on liquid level and in the sample obtaining (specimen coding 1B～5B), test oil launches thinly (diameter is 7cm after 10 minutes) on the water surface of 80 DEG C, and cures the test oil that oil and colour are 220 and reaches 0.00026g/cm according to curing edible oil containing
2the mode of amount add and the sample (sample 6B) that obtains is compared, demonstrate excellent heat insulation effect.The result of specimen coding 1B～5B represents the addition that cures edible oil of per unit area of liquid level, and heat insulation effect is higher more at most.But, although coordinated the addition that cures edible oil of per unit area of the test oil liquid level of the specimen coding 5B that the colour of the edible vegetable oil and fat except curing edible oil is low fewer than specimen coding 4B, also can obtain the heat insulation effect same with the test oil of specimen coding 4B.
On the other hand, curing the test oil that oil and colour are 220 and reaching 0.00026g/cm according to curing edible oil containing
2the mode of amount add and in the sample (specimen coding 6B) that obtains, do not see significant heat insulation effect compared with the sample (specimen coding 9B) oily with not dripping test, there is hardly heat insulation effect.In addition, the test oil (specimen coding 7B and 8B) being made up of the refined oil not curing is not seen significant heat insulation effect compared with not dripping the oily sample (specimen coding 9B) of test yet, has hardly heat insulation effect.
From these results, if to cure oil and colour be that more than 23 oil reaches 0.00078g/cm according to curing oil by containing
2the mode of above amount is added on liquid level,, by adding a small amount of oil, on liquid level, launches thinly, demonstrates the heat insulation effect of excellent liquid.
Embodiment 3
In the present embodiment, to curing the stoving temperature of edible oil and the relation of heat insulation effect is investigated.
(1) method
In the water (180g) of 80 DEG C in glass beaker, drip the test oil of 20 DEG C of 0.3g, through time the temperature after measuring.
[experiment condition]
Temperature: 28 DEG C
Glass beaker: 300ml capacity, diameter are 7cm (liquid level: 38.465cm
2)
Water: distilled water 180g (80 DEG C)
Oil droplet dosage: 0.3g
[using oil]
Use the following sesame oil that cures as test oil.All use the manufacture of Nisshin Oillio Group Ltd.
210 DEG C are cured sesame oil: at 210 DEG C of stoving temperatures, sesame is cured, squeezing, leave standstill, filter and obtain cure oil (colour is 220)
180 DEG C are cured sesame oil: at 180 DEG C of stoving temperatures, sesame is cured, squeezing, leave standstill, filter and obtain cure oil (colour is 111)
150 DEG C are cured sesame oil: at 150 DEG C of stoving temperatures, sesame is cured, squeezing, leave standstill, filter and obtain cure oil (colour is 56)
Refining rapeseed oil: refined oil that mustard crude oil deacidification, decolouring, deodorizing are obtained (day clearly rapeseed oil).
(2) result
Measurement result is shown in Table 3.
As shown in table 3, the test oil of specimen coding 1C is to cure by 220 DEG C the oil that sesame oil forms, and the test oil of specimen coding 2C is to cure by 180 DEG C the oil that sesame oil forms, and the test oil of specimen coding 3C is for to cure by 150 DEG C the oil that sesame oil forms.The specimen coding 4C oil that the refined oil that do not cure forms of serving as reasons, specimen coding 5C does not drip oil.
As shown in Table 3, curing in edible oil, if stoving temperature rises, colour also becomes greatly, and colour is higher, demonstrates higher heat insulation effect.
Claims (9)
1. a heat preserving method for liquid, is characterized in that, it comprises following operation: add in the liquid that contains water more than 80 quality % containing the oil that cures edible oil, make every 1cm
2the edible oil that cures of the area of the liquid level of described liquid reaches amount more than 0.0007g; And, described in contain cure edible oil following formula for oil (1) represent colour be more than 20,
Y+10 × R+10 × B formula (1)
Wherein, the Y value that Y, R, the B Lovibond comparator that to represent with groove be 25.4mm is measured is that the value of yellow slide, value, the B value that R value is red slide are the value of blue slide.
2. method according to claim 1, is characterized in that, described in cure edible oil (Y+10 × R+10 × B) value be more than 50.
3. method according to claim 1 and 2, is characterized in that, described in to cure edible oil be to be selected to cure sesame oil, cure rapeseed oil, cure soybean oil and cure at least one oil in safflower oil.
4. according to the method described in any one in claim 1～3, it is characterized in that, described liquid and room temperature have 10 DEG C of above temperature differences.
5. according to the method described in any one in claim 1～4, it is characterized in that, described liquid has the temperature higher than room temperature.
6. according to the method described in any one in claim 1～5, it is characterized in that, described liquid is beverage.
7. according to the method described in any one in claim 1～6, it is characterized in that, described in contain the oil that cures edible oil with every 1cm
2the area of the liquid level of described liquid is that the amount of 0.007～1.0g is added.
8. a beverage, is characterized in that, it is beverage following and that obtain: add in the beverage that contains water more than 80 quality % containing the oil that cures edible oil, make every 1cm
2the edible oil that cures of the area of the liquid level of described beverage reaches amount more than 0.0007g; And, described in contain cure edible oil following formula for oil (1) represent colour be more than 20,
Y+10 × R+10 × B formula (1)
Wherein, the Y value that Y, R, the B Lovibond comparator that to represent with groove be 25.4mm is measured is that the value of yellow slide, value, the B value that R value is red slide are the value of blue slide.
9. a container-packed beverage, is characterized in that, it contains:
Available water revert to the beverage of liquid concentrate,
Every 1cm according in the beverage that adds water to and reverted to liquid time
2the area of the liquid level of described beverage cure mode that edible oil reaches amount more than 0.0007g contain cure edible oil and with the colour that following formula (1) represents be more than 20 oil and
For packing the container of described beverage into,
Y+10 × R+10 × B formula (1)
Wherein, the Y value that Y, R, the B Lovibond comparator that to represent with groove be 25.4mm is measured is that the value of yellow slide, value, the B value that R value is red slide are the value of blue slide.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012-048461 | 2012-03-05 | ||
| JP2012048461A JP5909386B2 (en) | 2012-03-05 | 2012-03-05 | Liquid insulation method |
| PCT/JP2013/052217 WO2013132931A1 (en) | 2012-03-05 | 2013-01-31 | Method for preserving temperature of liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104203010A true CN104203010A (en) | 2014-12-10 |
| CN104203010B CN104203010B (en) | 2016-06-15 |
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| CN201380012713.3A Expired - Fee Related CN104203010B (en) | 2012-03-05 | 2013-01-31 | The heat preserving method of liquid |
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| Country | Link |
|---|---|
| JP (1) | JP5909386B2 (en) |
| KR (1) | KR101679944B1 (en) |
| CN (1) | CN104203010B (en) |
| TW (1) | TWI610627B (en) |
| WO (1) | WO2013132931A1 (en) |
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| JP6232325B2 (en) * | 2014-03-26 | 2017-11-15 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking, method for producing the same and food |
| JP6494179B2 (en) * | 2014-05-23 | 2019-04-03 | 日清オイリオグループ株式会社 | Production method of roasting oil |
| JP6847288B1 (en) * | 2019-10-09 | 2021-03-24 | アサヒビール株式会社 | Packaged beverages and their manufacturing methods |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08143603A (en) * | 1994-11-16 | 1996-06-04 | Matsutani Chem Ind Ltd | Base material for powdering |
| JPH11677A (en) * | 1997-06-11 | 1999-01-06 | Ishikawajima Harima Heavy Ind Co Ltd | Method for heat insulation of facility for filtration at moderate speed |
| JP2009284803A (en) * | 2008-05-28 | 2009-12-10 | Nisshin Oillio Group Ltd | Oil and fat composition mixed with roasted sesame oil, and food using the same |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2582376C (en) * | 2004-10-01 | 2014-04-29 | Canmar Grain Products Ltd. | Methods for roasting oil seed, and roasted oil seed products |
| JP5982116B2 (en) * | 2011-12-02 | 2016-08-31 | 日清オイリオグループ株式会社 | Liquid insulation method |
| JP5095867B1 (en) * | 2012-02-02 | 2012-12-12 | 日清オイリオグループ株式会社 | Oil composition |
-
2012
- 2012-03-05 JP JP2012048461A patent/JP5909386B2/en active Active
-
2013
- 2013-01-31 WO PCT/JP2013/052217 patent/WO2013132931A1/en active Application Filing
- 2013-01-31 CN CN201380012713.3A patent/CN104203010B/en not_active Expired - Fee Related
- 2013-01-31 KR KR1020147026407A patent/KR101679944B1/en active IP Right Grant
- 2013-02-26 TW TW102106736A patent/TWI610627B/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08143603A (en) * | 1994-11-16 | 1996-06-04 | Matsutani Chem Ind Ltd | Base material for powdering |
| JPH11677A (en) * | 1997-06-11 | 1999-01-06 | Ishikawajima Harima Heavy Ind Co Ltd | Method for heat insulation of facility for filtration at moderate speed |
| JP2009284803A (en) * | 2008-05-28 | 2009-12-10 | Nisshin Oillio Group Ltd | Oil and fat composition mixed with roasted sesame oil, and food using the same |
Non-Patent Citations (1)
| Title |
|---|
| 高行恩等: "烩中精品－羹菜工艺的探讨", 《烹调知识》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI610627B (en) | 2018-01-11 |
| TW201350032A (en) | 2013-12-16 |
| JP2013183638A (en) | 2013-09-19 |
| CN104203010B (en) | 2016-06-15 |
| WO2013132931A1 (en) | 2013-09-12 |
| JP5909386B2 (en) | 2016-04-26 |
| KR101679944B1 (en) | 2016-11-25 |
| KR20140129241A (en) | 2014-11-06 |
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