CN104203010B - The heat preserving method of liquid - Google Patents
The heat preserving method of liquid Download PDFInfo
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- CN104203010B CN104203010B CN201380012713.3A CN201380012713A CN104203010B CN 104203010 B CN104203010 B CN 104203010B CN 201380012713 A CN201380012713 A CN 201380012713A CN 104203010 B CN104203010 B CN 104203010B
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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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- 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
The present invention provides the heat preserving method of a kind of liquid, it is characterised in that, it comprises following operation: by the liquid adding the water containing more than 80 quality % containing the oil curing edible oil to so that every 1cm2The area of the liquid level of aforesaid liquid cure the amount that edible oil reaches more than 0.0007g; And, above-mentioned colour (Y+10 × R+10 × B) value represented by following formula (1) containing the oil curing edible oil is more than 20, wherein, Y, R, B expression Lovibond comparator (25.4mm groove) measures Y value (value of yellow slide), R value (value of red slide), B value (value of blueness slide). Y+10 × R+10 × B? formula (1).
Description
Technical field
The present invention relates to the heat preserving method of liquid.
Background technology
The hot water etc. of the cold water of beverage or hot water, beverage, the green tea loading teapot or the bathtub taken out from refrigerator has the liquid of the temperature different from room temperature along with the time is through changing to room temperature. Expect these liquid long-time heat preservation with specified temperature at such a temperature.
As the heat preserving method of liquid, usually there is the method made an effort by container, particularly utilize encloses container and outside air block etc., but inferior in situation about being drunk at once, it is difficult to carry out airtight.
On the other hand, the liquid steamed dumping of hand-pulled noodles floats on its liquid level containing grease and oil, but the barrier of outside air is poor, in insulation and insufficient.
Summary of the invention
The problem that invention to be solved
Under above-mentioned background, it is an object of the invention to provide can suppress by adding a small amount of oil liquid through time temperature variation the heat preserving method of liquid. In addition, according to the method for the present invention, the present invention also aims to provide the beverage with high heat retaining property and container-packed beverage.
For solving the means of problem
The present inventors find, if by the liquid adding water-based containing the oil curing edible oil to, then launch on liquid level and form thin oil film, thus can with amount less compared with other edible oil suppress liquid through time temperature variation, thus complete the present invention.
In one aspect, that is, the present invention provides the heat preserving method of a kind of liquid, it is characterised in that, it comprises following operation: by the liquid adding the water containing more than 80 quality % containing the oil curing edible oil to, make every 1cm2The area of the liquid level of aforesaid liquid cure the operation that edible oil reaches the amount of more than 0.0007g; Further, the colour (namely by formula: the value that Y+10 × R+10 × B represents) of the above-mentioned oil containing curing edible oil is more than 20.
Wherein, Y, R, B be measure with Lovibond comparator (25.4mm groove) Y value (value of yellow slide), R value (value of red slide), B value (value of blueness slide).
On the other hand, the present invention provides a kind of beverage, it is characterised in that, it obtains as follows: by containing cure edible oil and the colour that defines above be more than 20 oil add in the beverage of the water containing more than 80 quality % so that every 1cm2The area of the liquid level of above-mentioned beverage cure the amount that edible oil reaches more than 0.0007g.
In one side again, the present invention provides a kind of container-packed beverage, it is characterised in that, it comprises:
Used water reverts to the enriched material of the beverage of liquid,
According to 1cm every when adding in the beverage having reverted to liquid with water2The mode of amount that edible oil reaches more than 0.0007g of curing of the area of the liquid level of above-mentioned beverage contains and cures edible oil and the colour that defines is the oil of more than 20 above, and
For loading the container of above-mentioned beverage.
The effect of invention
The heat preserving method of the liquid according to the present invention, by add on a small quantity containing the oil curing edible oil can suppress liquid through time temperature variation. In addition, according to the heat preserving method of the liquid of the present invention, the present invention can also provide the beverage and container-packed beverage with high heat retaining property.
Embodiment
Hereinafter, the present invention is described in detail, but the object of the following description is in detail the present invention to be described and be not intended to limit the present invention.
The heat preserving method of the liquid of the present invention is characterised in that, it comprises following operation: by the liquid adding the water-based of the water containing more than 80 quality % containing the oil curing edible oil to so that every 1cm2The area of the liquid level of aforesaid liquid cure the amount that edible oil reaches more than 0.0007g; Further, the colour (namely by formula: the value that Y+10 × R+10 × B represents) of the above-mentioned oil containing curing edible oil is more than 20. Wherein, Y, R, B expression Lovibond comparator (25.4mm groove) measures Y value (value of yellow slide), R value (value of red slide), B value (value of blueness slide).
" colour (value represented with formula: Y+10 × R+10 × B) containing the oil curing edible oil " defined above for represent in the oil added which kind of degree cure intensity cure the index that edible oil contains with how many ratios. " cure intensity " and refer to and stoving temperature and the degree cured curing time correlation, at high temperature with curing for a long time, cure intensity more high. " colour (value represented with formula: Y+10 × R+10 × B) containing the oil curing edible oil is more than 20 " such statement represents that the edible oil that cures cured through certain degree contains with the ratio of certain degree, such as, in the colour cured taking 210 DEG C and define above as 220 when curing sesame oil, represent and contain (with reference to embodiment 1 described later) with the ratio of more than 10 weight % in the oil added. Like this, by the colour containing the oil curing edible oil is set to more than 20, become in the oil adding in liquid containing certain degree amount cure edible oil, thus can control the addition in order to play the oil required for liquid insulating effect.
" colour (value represented with formula: Y+10 × R+10 × B) " can by by based on Luo Wei Bond's method (Japan oil chemistry meeting, base oil analyses method 2.2.1.1), measure the Y value (value of yellow slide) that obtains with Lovibond comparator (25.4mm groove), Y, R, B that R value (value of redness slide), B value (value of blueness slide) replace above-mentioned formula obtain.
The method of the present invention can that provide temperature by eating house or provide during the beverage such as cold drink or soup or by shower unit and utilize during bath water.
In the following description, also " oil containing curing edible oil " is called the oil of the present invention. In addition, in the following description, edible oil will also be cured referred to as curing oil. Cure edible oil and typically refer in the edible vegetable oil used in edible oil the oil manufactured by curing.As curing edible oil, such as, can use and raw material seed is cured manufacture cure edible oil not through deodorizing operation. Cure edible oil and usually manufacture crude oil by curing, extract oil, and come unstuck through water, leave standstill, the operation such as filtration manufactures. Cure the example of edible oil as these, can list and cure sesame oil, cure rapeseed oil, cure soybean oil, cure perilla oil, cure Thistle oil, cure peanut oil etc. These cure edible oil can only containing a kind in the oil of the present invention, it is also possible to containing multiple.
The oil of the present invention can according to every 1cm2The mode curing the amount that edible oil reaches more than 0.0007g of the area of the liquid level of the liquid being incubated is added. The oil of the present invention is preferably according to every 1cm2The mode curing the amount that edible oil reaches 0.0007～0.5g of the area of liquid level is added, further preferably according to every 1cm2The mode curing the amount that edible oil reaches 0.007～0.3g of the area of liquid level is added. The oil of the present invention is most preferably according to every 1cm2The mode that edible oil reaches 0.007～0.1g of curing of the area of liquid level is added. Wherein, in this specification sheets, liquid level refers to the interface of liquid and the air being incubated.
If the every 1cm of the addition curing edible oil2The area of liquid level lower than 0.0007g, then can not fully play liquid insulating effect. On the other hand, the upper limit of the addition curing edible oil can suitably set in the scope that can not affect liquid purposes, if but every 1cm2The area of liquid level higher than 0.5g, then has the taste of oil to become misgivings that are strong or degraded appearance.
Such as, the area being beverage and liquid level when being loaded in cup by beverage at the liquid being incubated is 50cm2When, the oil of the present invention can reach more than 0.035g according to curing edible oil, preferably reach the mode of 0.035～25g and add 50cm to2Surface on. In this situation, if the addition curing edible oil is lower than 0.035g, then can not fully play the heat insulation effect of beverage. In addition, if the addition curing edible oil is higher than 25g, although then heat insulation effect can not reduce, but the taste having oil becomes strong, degraded appearance or picked-up heat become many misgivings.
The oil of the present invention can be such as only by the oil curing edible oil and forming, it is also possible to is that more than 5 weight % are cured edible oil and oil that other edible vegetable oil and fat is obtained by mixing. If mixing other edible vegetable oil and fat except curing edible oil, then shared in the oil of the present invention quantitative change curing edible oil is few, but when such mixing oil, even if it is a small amount of for curing edible oil, it is also possible to expect and only same by the situation curing the oil that edible oil is formed effect (with reference to pre-experiment described later, embodiment 1). The ratio curing edible oil shared in the oil of the present invention now is preferably 10～100 quality % containing the oily whole amount curing edible oil, more preferably 30～100 quality %, it is most preferred that be 60～100 quality %.
In addition, addition preferably every 1cm containing the oil curing edible oil2The area of the liquid level of the liquid being incubated is 0.007～1.0g, it is more preferable to every 1cm2The area of the liquid level of liquid is 0.007～0.5g.
As other edible vegetable oil and fat, it does not have be particularly limited to, but the refined edible oil being undertaken extracting oil, refining and obtain can be used by sesame, vegetable seed, soybean, cottonseed, safflower, corn, Sunflower Receptacle, Oleum Cocois, plam oil, palm kernel oil, olive etc.
As the oil of the present invention, can use and cure edible oil by what cured according to known method by plant seed, squeeze and obtain, can also use by the tempered oil this being cured edible oil and other edible vegetable oil and fat (such as rapeseed oil) is obtained by mixing, or can also be used as and cure edible oil or containing the commercially available arbitrary oil of the tempered oil curing edible oil.
The present invention uses cure edible oil can use preferably with more than 100 DEG C, more preferably with the high temperature of 150～250 DEG C cured 1～60 minute cure edible oil. With curing there is correlationship in the painted of edible oil to cure intensity, cures intensity more high, and tone is more dark. In the present invention, the high edible oil of intensity is cured in new discovery, more can play high heat insulation effect when the oil as the present invention uses. Therefore, preferably certain degree ground is dark for the color curing edible oil used in the present invention, the colour (value represented with formula: Y+10 × R+10 × B) curing edible oil is preferably more than 50 (Y value (value of yellow slide) that wherein Y, R, B expression Lovibond comparator (25.4mm groove) measures, R value (value of red slide), B values (value of blueness slide)), it is more preferably 100～300, it is most preferred that be 180～260.
Based on above-mentioned discovery, the oil of the present invention preferably with at high proportion containing the colour defined above high cure edible oil. The oil of preferred the present invention comprise colour high cure edible oil and the colour that defines above is more than 20. Such as, when cure taking 210 DEG C and colour as 220 when curing sesame oil, in order to make colour be more than 20, the oil of the present invention needs the ratio with more than about 10 weight % contain; When cure taking 180 DEG C and colour as 111 when curing sesame oil, in order to make colour be more than 20, the oil of the present invention needs the ratio with more than about 20 weight % contain; When cure taking 150 DEG C and colour as 56 when curing sesame oil, in order to make colour be more than 20, the oil of the present invention needs the ratio with more than about 30 weight % contain.
The colour of the oil of the present invention is more than 20, it is preferable to 100～300, it is more preferable to be 180～260. If colour is lower than 20, then interpolation quantitative change in order to the oil required for playing liquid insulating effect is many.
New discovery in the present invention, if containing cure edible oil and colour be more than 20 the oil of the present invention add in the liquid of water-based, then by a small amount of interpolation, liquid level is formed the oil film launched thinly, play liquid insulating effect, and other edible oil (such as salad oil etc.) forms oil droplet on liquid level and can not play sufficient liquid insulating effect. In addition, the oil of the present invention is due to containing curing edible oil, and is made up of edible oil, it is possible to directly eat, even if add in beverage also no problem.
In the present invention, the liquid being incubated is the liquid of the water-based of the water containing more than 80 quality %. As the liquid being incubated, beverage, such as cold water, hot water, ginger decoction, lemonade, shaddock water, cocoa tea, soup beverage, tea, alcoholic beverage, soda pop etc. can be listed. In this specification sheets, " beverage " not only comprises the beverage being only made up of liquid, soup beverage, such as corn soup or the dense vegetable soup etc. also comprise the beverage being made up of liquid and solids component, being such as made up of liquid soup and food material. When beverage contains solids component, the water-content of the liquid being incubated calculates by removing the quality of solids component.
The liquid being incubated is received in suitable container, when liquid is beverage, is received in suitable cup.
The liquid being incubated can be arbitrary temperature, but is preferably the liquid (that is, having the temperature of higher than room temperature more than 10 DEG C or the temperature of lower than room temperature more than 10 DEG C) relative to room temperature (such as 20 DEG C) with the temperature head of more than 10 DEG C.Or, the liquid being incubated preferably has the temperature higher than room temperature, it is more preferable to have the temperature of higher than room temperature more than 10 DEG C. When the liquid being incubated is beverage, such as, can be the cool beverage of 0～10 DEG C or the hot drink of 45～100 DEG C.
If containing cure edible oil and the colour that defines above be more than 20 the oil of the present invention according to every 1cm2The mode curing the amount that edible oil reaches more than 0.0007g of the area of its liquid level is added in the liquid being incubated, then as the embodiment described later confirmed like that, on this liquid level launch and form thin oil film, thus can with amount less compared with other edible oil suppress liquid through time temperature variation.
In addition, the moment that the oil of the present invention preferably has more than 10 DEG C temperature heads at the liquid being incubated and room temperature adds. In order to obtain higher heat insulation effect, the oil of the present invention added preferably reach the temperature being incubated at liquid before. Such as, when the hot drink that the liquid being incubated is 45～100 DEG C, the oil of the present invention preferably adds rapidly after beverage is modulated.
According on the other hand, according to the method for above-mentioned the present invention, the beverage with high heat retaining property can be provided. That is, described beverage is the method according to the present invention, by by containing cure edible oil and the colour that defines above be more than 20 oil according to every 1cm2The area of the liquid level of beverage cure the mode that edible oil reaches more than 0.0007g add to the water containing more than 80 quality % water-based beverage in obtain.
According to again on the one hand, according to the method for above-mentioned the present invention, the container-packed beverage with high heat retaining property can be provided. That is, described container-packed beverage comprise used water revert to liquid beverage enriched material, according to 1cm every when adding in the beverage having reverted to liquid with water2The mode of amount that edible oil reaches more than 0.0007g of curing of the area of the liquid level of beverage contains and cures edible oil and the colour that defines is the oil of more than 20 and the container for loading beverage above.
Here, container can making case as provided the size of the beverage 60～900ml of 1 secondary amounts, such as, it is possible to the area making the liquid level of beverage reaches about 7～150cm2Size.
Used water reverts to powder or the extract that the enriched material of the beverage of liquid is the material such as becoming beverage, specifically, can list the powder of the material becoming ginger decoction, cocoa powder, the powder becoming the material of soup beverage, fruit juice concentrate etc. The enriched material of beverage can directly be accommodated in container, it is also possible to is accommodated in container with the state being sealed in pouch.
Containing cure edible oil and the colour that defines above be more than 20 the oil of the present invention to add in the beverage having reverted to liquid with water time every 1cm2The area of the liquid level of beverage cure edible oil reach the such amount of more than 0.0007g, preferably with every 1cm2The area of liquid level cure edible oil reach the such amount of 0.007～0.5g, more preferably with every 1cm2The edible oil that cures of the area of liquid level reaches the such amount of 0.007～0.3g and is accommodated in container. Such as, the area of liquid level of beverage is being used to reach 50cm2Container when, the oil of the present invention reaches more than 0.035g with the edible oil that cures of every container, preferably reaches as 0.035～25g amount and be accommodated in container. The oil of the present invention can be accommodated in container with the state being sealed in pouch.
The container-packed beverage of the present invention can also possess the lid of container.
The container-packed beverage of the present invention usually can by reverting to liquid with the hot water of the 100 of specified amount DEG C by the enriched material of beverage, and the oil then adding the present invention on the liquid level of the beverage obtained is modulated.
Embodiment
Pre-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
Glass beaker injects the water of 1 glass, glass cylinder amount (180g) normal temperature, drips the test oil adding 0.3g normal temperature, drip add 30 second after and 10 minutes after measure the diameter of oil film.
[experiment condition]
Temperature: 22 DEG C
Glass beaker: 300ml capacity, inner diameter are 7cm (liquid level: 38.465cm2)
Water: distilled water 180g (22 DEG C)
Oil dripping quantity: 0.3g
[using oil]
Described in the oil used to modulate test oil is following, all use the manufacture of Nisshin Oillio Group Ltd.
That cures sesame oil: cured by sesame at stoving temperature 210 DEG C, squeeze, leaves standstill, filters and obtain cures oil (colour is 220)
Blending sesame oil: cure the mixing oil of sesame oil 60% with refining rapeseed oil 40%
Refining sesame oil: by the sesame not cured squeezing, depickling, decolouring, deodorizing and the treated oil that obtains
Refining rapeseed oil: by mustard (Canola) crude oil deacidification, decolouring, deodorizing and the treated oil (day clear rapeseed oil) that obtains
(2) result
The measurement result of oil film diameter is shown in table A. Each oil is carried out 2 experiments, table A illustrates the measured value of each experiment together with mean value in parantheses.
Table A
Can confirm to cure, as unrefined oil, the oil film that sesame oil forms average 5.0cm after 30 seconds, form the oil film of average 7.0cm after 10 minutes, drip refuel time oil film launch thinly. Cure sesame oil (60%) and namely concoct sesame oil with the melange of refining rapeseed oil (40%) and to cure sesame oil same, form the oil film of average 7.0cm after 10 minutes. On the other hand, the oil film diameter that refining sesame oil measures is little after 30 seconds is average 1.8cm, and little after 10 minutes is average 2.7cm, same with refining rapeseed oil, it does not have forms thin oil film and becomes oil and drip.
Can expect by these results, containing the oil film that the oil formation curing sesame oil is thin, thus play the high heat insulation effect of liquid.
Pre-experiment 2
In this experiment, sesame oil or rapeseed oil are added drop-wise to warm water on the surface, compare heat insulation effect.
(1) method
The water (180g) of 80 DEG C in glass beaker drips and adds the oil of 0.3g normal temperature, through time measure after temperature. Wherein, check plot uses and does not drip oiling person.
[experiment condition]
Temperature: 23 DEG C
Glass beaker: 300ml capacity, inner diameter are 7cm (liquid level: 38.465cm2)
Water: distilled water 180g (80 DEG C)
Oil dripping quantity: 0.3g
[using oil]
Described in the oil used to modulate test oil is following, all use the manufacture of Nisshin Oillio Group Ltd.
That cures sesame oil: cured by sesame at stoving temperature 210 DEG C, squeeze, leaves standstill, filters and obtain cures oil (colour is 220)
Blending sesame oil: cure the mixing oil of sesame oil 60% with refining rapeseed oil 40%
Refining sesame oil: by the sesame not cured squeezing, depickling, decolouring, deodorizing and the treated oil that obtains
Refining rapeseed oil: by mustard crude oil deacidification, decolouring, deodorizing and the treated oil (day clear rapeseed oil) that obtains
(2) result
Measurement result is shown in table B.
Table B
Add in the sample curing sesame oil dripping, cured sesame oil and launch (diameter is 7cm after 10 minutes) thinly on the water surface of 80 DEG C, compared with check plot, it is shown that excellent heat insulation effect. Equally, dripping in the sample having added blending sesame oil, blending sesame oil also launches (diameter is 7cm after 10 minutes) thinly on the water surface of 80 DEG C, compared with check plot, it is shown that excellent heat insulation effect.These results represent to cure sesame oil and concoct sesame oil to have heat insulation effect.
On the other hand, dripping in the sample having added refining sesame oil, the decrease in temperature that display is equal with check plot. These results represent that refining sesame oil does not almost have heat insulation effect. Drip the sample having added refining rapeseed oil also due to the decrease in temperature that display and check plot are equal, so refining rapeseed oil does not almost have heat insulation effect yet.
These results represent, containing the oil film that the oil formation curing sesame oil is thin, it is possible to play the high heat insulation effect of liquid.
Embodiment 1
According to the result of pre-experiment, in the present embodiment, the edible oil with various composition is added drop-wise on water surface, measures the expansion (size: diameter) of oil film. As edible oil, it may also be useful to by curing oil that oil forms, the oil that oil will be cured be obtained by mixing with the treated oil not cured and the oil being made up of the treated oil not cured.
(1) method
Glass beaker injects the water of 1 glass, glass cylinder amount (180g) normal temperature, drips the test oil adding 0.3g normal temperature, drip add 30 second after and 10 minutes after measure the diameter of oil film. The colour of test oil uses the Lovibond comparator (25.4mm groove) used in benchmark grease analytical test method to measure colourity (Y value, R value, B value), calculates colour.
[experiment condition]
Temperature: 23 DEG C
Glass beaker: 300ml capacity, inner diameter are 7cm (liquid level: 38.465cm2)
Water: distilled water 180g (23 DEG C)
Oil dripping quantity: 0.3g
[using oil]
Oily with the test of the composition modulation specimen coding 1A～11A recorded in following table 1. Described in the oil used to modulate test oil is following, all use the manufacture of Nisshin Oillio Group Ltd.
That cures sesame oil: cured by sesame at stoving temperature 210 DEG C, squeeze, leaves standstill, filters and obtain cures oil (colour is 220)
That cures rapeseed oil: cured by vegetable seed at stoving temperature 180 DEG C, squeeze, filters and obtain cures rapeseed oil (colour is 226)
Refining sesame oil: by the sesame not cured squeezing, depickling, decolouring, deodorizing and the treated oil that obtains
Refining rapeseed oil: by mustard crude oil deacidification, decolouring, deodorizing and the treated oil (day clear rapeseed oil) that obtains
Refined soybean oil: by soy bean oil depickling, decolouring, deodorizing and the treated oil (day clear soybean salad oil (S)) that obtains.
(2) result
The measurement result of the diameter of oil film is shown in Table 1. Each oil is carried out 2 experiments, mean value shown in table 1.
As shown in table 1, the test oil of specimen coding 1A and 2A is for by the oil curing oil and forming, the oil of the test oil of specimen coding 3A～8A for oil will be cured be obtained by mixing with various weight ratio with the treated oil that do not cure, the oil of the test oil of specimen coding 9A～11A for being made up of the treated oil not cured. Table 1 " cures oil/liquid level (g/cm2) " represent the area (38.465cm of weight (g) divided by the liquid level of water curing oil contained by test oil2) and the value that obtains, that is, the addition curing oil of the per unit area of the liquid level of water. In addition, in table 1, " colour " represents the colour of the test oil measured.
By containing cure oil and colour be more than 23 test oil reach 0.00078g/cm according to curing edible oil2When the mode of above amount is added on liquid level, it is possible to confirming to define after 10 minutes the oil film of more than 6cm, when dripping oiling, oil film launches thinly. In addition, by containing cure oil and colour be more than 72 test oil reach 0.0023g/cm according to curing edible oil2When the mode of above amount is added on liquid level, it is possible to confirm to define after 30 seconds the oil film of more than 3cm, define the oil film of more than 6cm after 10 minutes, and oil film launches thinly when dripping oiling.In addition, by containing cure oil and colour be more than 159 test oil reach 0.0047g/cm according to curing edible oil2When the mode of above amount is added on liquid level, it is possible to confirming to define after 10 minutes the oil film of 7cm, when dripping oiling, oil film launches thinly.
On the other hand, by containing cure oil and colour be 9.3 test oil reach 0.00023g/cm according to curing edible oil2The mode of amount when adding on liquid level, define the oil film of 3.8cm after 10 minutes, it does not have form thin oil film.
On the other hand, when adding refining sesame oil, refine the mixing oil of rapeseed oil and refining rapeseed oil and refined soybean oil as test oil, even if the oil film diameter measured is also little after 10 minutes is 1.6～1.8cm, it does not have form thin oil film and become oil and drip.
If by these results it will be seen that by containing cure oil and colour be more than 23 oil according to curing, oil reaches 0.00078g/cm2The mode of above amount is added on liquid level, then by adding a small amount of oil, launch thinly on liquid level containing the oil curing oil.
Embodiment 2
In the present embodiment, the edible oil with various composition is added drop-wise to warm water on the surface, compares heat insulation effect. As edible oil, it may also be useful to by curing oil that oil forms, the oil that oil will be cured be obtained by mixing with the treated oil not cured and the oil being made up of the treated oil not cured.
(1) method
The water (180g) of 80 DEG C in glass beaker drips and adds 0.01～the test oil of 23 DEG C of 1.0g, through time measure after temperature. Wherein, in reference example (specimen coding 9B), the water of oiling is not dripped in use.
[experiment condition]
Temperature: 18 DEG C
Glass beaker: 300ml capacity, diameter are 7cm (liquid level: 38.465cm2)
Water: distilled water 180g (80 DEG C)
Oil dripping quantity: 0.01～1.0g
[using oil]
Oily with the test of the composition modulation specimen coding 1B～9B recorded in following table 2. Described in the oil used to modulate test oil is following, all use the manufacture of Nisshin Oillio Group Ltd.
That cures sesame oil: cured by sesame at stoving temperature 210 DEG C, squeeze, leaves standstill, filters and obtain cures oil (colour is 220)
That cures rapeseed oil: cured by vegetable seed at stoving temperature 180 DEG C, squeeze, filters and obtain cures rapeseed oil (colour is 226)
Refining sesame oil: by the sesame not cured squeezing, depickling, decolouring, deodorizing and the treated oil that obtains
Refining rapeseed oil: by mustard crude oil deacidification, decolouring, deodorizing and the treated oil (day clear rapeseed oil) that obtains.
(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 for by the oil curing oil and forming, the oil of the test oil of specimen coding 5B for oil will be cured be obtained by mixing with the treated oil that do not cure, the oil of the test oil of specimen coding 7B and 8B for being made up of the treated oil not cured.
By containing cure oil and colour be more than 23 test oil reach 0.00078g/cm according to curing edible oil2The mode of above amount is added in the sample (specimen coding 1B～5B) obtained on liquid level, test oil launches (diameter is 7cm after 10 minutes) thinly on the water surface of 80 DEG C, with by containing cure oil and colour be 220 test oil reach 0.00026g/cm according to curing edible oil2The sample (sample 6B) that adds and obtain of the mode of amount compare, it is shown that excellent heat insulation effect. The result of specimen coding 1B～5B represents the addition curing edible oil of the per unit area of liquid level, and heat insulation effect is more high more at most.But, although the addition curing edible oil of the per unit area of the test oil liquid level of the specimen coding 5B that the colour having coordinated the edible vegetable oil and fat except curing edible oil is low is fewer than specimen coding 4B, but also can obtain the heat insulation effect that the oil of the test with specimen coding 4B is same.
On the other hand, by containing cure oil and colour be 220 test oil reach 0.00026g/cm according to curing edible oil2The sample (specimen coding 6B) that adds and obtain of the mode of amount in, do not see significant heat insulation effect compared with not having to drip the sample (specimen coding 9B) adding test oil, almost not there is heat insulation effect. In addition, the test oil (specimen coding 7B and 8B) being made up of the treated oil not cured does not see significant heat insulation effect compared with not having to drip the sample (specimen coding 9B) adding test oil yet, does not almost have heat insulation effect.
If by these results it will be seen that by containing cure oil and colour be more than 23 oil according to curing, oil reaches 0.00078g/cm2The mode of above amount is added on liquid level, then by adding a small amount of oil, launch thinly on liquid level, it is shown that the heat insulation effect of excellent liquid.
Embodiment 3
In the present embodiment, the relation of the stoving temperature and heat insulation effect that cure edible oil is investigated.
(1) method
The water (180g) of 80 DEG C in glass beaker drips the test oil adding 20 DEG C of 0.3g, through time measure after temperature.
[experiment condition]
Temperature: 28 DEG C
Glass beaker: 300ml capacity, diameter are 7cm (liquid level: 38.465cm2)
Water: distilled water 180g (80 DEG C)
Oil dripping quantity: 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: cured by sesame at stoving temperature 210 DEG C, and that squeezes, leaves standstill, filters and obtain cures oil (colour is 220)
180 DEG C are cured sesame oil: cured by sesame at stoving temperature 180 DEG C, and that squeezes, leaves standstill, filters and obtain cures oil (colour is 111)
150 DEG C are cured sesame oil: cured by sesame at stoving temperature 150 DEG C, and that squeezes, leaves standstill, filters and obtain cures oil (colour is 56)
Refining rapeseed oil: by mustard crude oil deacidification, decolouring, deodorizing and the treated oil (day clear rapeseed oil) that obtains.
(2) result
Measurement result is shown in Table 3.
As shown in table 3, the test oil of specimen coding 1C is the oil curing sesame oil form by 220 DEG C, and the test oil of specimen coding 2C is the oil curing sesame oil form by 180 DEG C, and the test oil of specimen coding 3C is the oil curing sesame oil form by 150 DEG C. Specimen coding 4C is the oil being made up of the treated oil not cured, and specimen coding 5C does not drip oiling.
As shown in Table 3, curing in edible oil, if stoving temperature rises, colour also becomes big, and colour is more high, it is shown that more high heat insulation effect.
Claims (9)
1. the heat preserving method of a liquid, it is characterised in that, it comprises following operation: by the liquid adding the water containing more than 80 quality % containing the oil curing edible oil to so that every 1cm2The area of the liquid level of described liquid cure the amount that edible oil reaches more than 0.0007g; Further, the described oil containing curing edible oil is more than 20 by the colour that following formula (1) represents,
Y+10 × R+10 × B formula (1)
Wherein, the value of Y, R, B expression groove to be the Y value that measures of the Lovibond comparator of 25.4mm and the value of yellow slide, the R value i.e. value of red slide, B value be blueness slide;
The described edible oil that cures refers to the oil manufactured in the edible vegetable oil used in edible oil by curing.
2. method according to claim 1, it is characterised 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, it is characterised in that, described in cure edible oil be selected from cure sesame oil, at least one curing rapeseed oil, cure soybean oil and cure in Thistle oil oil.
4. method according to claim 1 and 2, it is characterised in that, described liquid and room temperature have the temperature head of more than 10 DEG C.
5. method according to claim 1 and 2, it is characterised in that, described liquid has the temperature higher than room temperature.
6. method according to claim 1 and 2, it is characterised in that, described liquid is beverage.
7. method according to claim 1 and 2, it is characterised in that, the described oil containing curing edible oil is with every 1cm2The amount that the area of the liquid level of described liquid is 0.007～1.0g is added.
8. a beverage, it is characterised in that, it is beverage that is following and that obtain: by the beverage adding the water containing more than 80 quality % containing the oil curing edible oil to so that every 1cm2The area of the liquid level of described beverage cure the amount that edible oil reaches more than 0.0007g; Further, the described oil containing curing edible oil is more than 20 by the colour that following formula (1) represents,
Y+10 × R+10 × B formula (1)
Wherein, the value of Y, R, B expression groove to be the Y value that measures of the Lovibond comparator of 25.4mm and the value of yellow slide, the R value i.e. value of red slide, B value be blueness slide;
The described edible oil that cures refers to the oil manufactured in the edible vegetable oil used in edible oil by curing.
9. a container-packed beverage, it is characterised in that, it contains:
Used water revert to the beverage of liquid enriched material,
According to 1cm every when adding in the beverage having reverted to liquid with water2The area of the liquid level of described beverage cure the mode of amount that edible oil reaches more than 0.0007g contain the colour curing edible oil and represent by following formula (1) be more than 20 oil and
For loading the container of described beverage,
Y+10 × R+10 × B formula (1)
Wherein, the value of Y, R, B expression groove to be the Y value that measures of the Lovibond comparator of 25.4mm and the value of yellow slide, the R value i.e. value of red slide, B value be blueness slide;
The described edible oil that cures refers to the oil manufactured in the edible vegetable oil used in edible oil by curing.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012048461A JP5909386B2 (en) | 2012-03-05 | 2012-03-05 | Liquid insulation method |
| JP2012-048461 | 2012-03-05 | ||
| PCT/JP2013/052217 WO2013132931A1 (en) | 2012-03-05 | 2013-01-31 | Method for preserving temperature of liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104203010A CN104203010A (en) | 2014-12-10 |
| CN104203010B true 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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|---|---|
| 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3824239B2 (en) * | 1994-11-16 | 2006-09-20 | 松谷化学工業株式会社 | Powdered substrate |
| US20080274247A1 (en) * | 2004-10-01 | 2008-11-06 | Cecil Werner | 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 CN CN201380012713.3A patent/CN104203010B/en not_active Expired - Fee Related
- 2013-01-31 WO PCT/JP2013/052217 patent/WO2013132931A1/en active Application Filing
- 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
|---|
| 烩中精品－羹菜工艺的探讨;高行恩等;《烹调知识》;20110930(第35期);第44－46页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104203010A (en) | 2014-12-10 |
| KR101679944B1 (en) | 2016-11-25 |
| JP5909386B2 (en) | 2016-04-26 |
| JP2013183638A (en) | 2013-09-19 |
| TWI610627B (en) | 2018-01-11 |
| KR20140129241A (en) | 2014-11-06 |
| WO2013132931A1 (en) | 2013-09-12 |
| TW201350032A (en) | 2013-12-16 |
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