JP2013116076A - Heat-retention method of liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heat-retention method capable of suppressing temperature change of liquid over time by adding a small amount of oil.SOLUTION: The heat-retention method of liquid includes a step of adding 0.007 g or more amount of virgin olive oil per 1 cmarea of the liquid surface of liquid containing 80 mass% or more of water to the liquid.

Description

  The present invention relates to a method for keeping a liquid warm.

  Liquids having a temperature different from room temperature, such as cold water and hot water for beverages, beverages taken out of a refrigerator, green tea put in a teapot, or hot water from a bathtub, change to room temperature over time. These liquids having a predetermined temperature are desired to be kept at that temperature for a long time. In particular, it is desirable that a body temperature-maintained beverage for winter or cold-fitting women should not be cooled by cold air.

  In general, there is a method for keeping the liquid warm, such as devising the container and blocking it from the outside air with a sealed container. However, it is difficult to seal the container when eating and drinking immediately.

  On the other hand, ramen liquid soup contains oils and fats, and the oil floats on the liquid surface, but it is not sufficient for heat insulation because of poor outside air blocking properties.

  In view of the above background, an object of the present invention is to provide a method for keeping a temperature of a liquid that can suppress a change in temperature of the liquid over time by adding a small amount of oil. Moreover, this invention aims at providing the drink which has high heat retention, and a drink with a container according to the method of this invention.

  When we add virgin olive oil to a water-based liquid, it spreads over the liquid surface to form a thin oil film, which reduces the temperature change of the liquid over time with a small amount compared to other edible oils. The inventors have found that it can be suppressed, and have completed the present invention.

That is, in one aspect, the present invention includes a step of adding virgin olive oil to a liquid containing 80% by mass or more of water in an amount of 0.007 g or more per 1 cm ² of the liquid surface area. A method for keeping warm a liquid is provided.

In another aspect, the present invention is obtained by adding virgin olive oil to a beverage containing 80% by mass or more of water in an amount of 0.007 g or more per 1 cm ² of liquid surface area of the beverage. Providing a featured beverage.

In yet another aspect, the present invention provides:
A concentrate of beverage returned to liquid with water,
Virgin olive oil in an amount of 0.007 g or more per 1 cm ² of the liquid surface area of the beverage;
And a container for containing the beverage.

  According to the method for keeping a temperature of a liquid of the present invention, the temperature change of the liquid over time can be suppressed by adding a small amount of virgin olive oil. Moreover, this invention can provide the drink and drink with a container which have high heat retention according to the liquid heat insulation method of this invention.

  The present invention is described in detail below, but the following description is intended to explain the present invention in detail and is not intended to limit the present invention.

The method for warming a liquid of the present invention includes a step of adding virgin olive oil to a water-based liquid containing 80% by mass or more of water in an amount of 0.007 g or more per 1 cm ² of the liquid surface area. It is characterized by that. The method of the present invention can be used when a beverage such as a hot or cold drink or soup is provided at a restaurant, or when bath water is provided at a bathing facility.

  In the present invention, virgin olive oil refers to what is called virgin olive oil in the food field, that is, an unrefined oil obtained by squeezing the pulp of olive. In the present invention, any commercially available virgin olive oil can be used, and high-quality extra virgin olive oil can also be used. Extra virgin olive oil is classified as extra virgin olive oil according to the regulations of the International Olive Association, that is, it has perfect flavor and aroma and has an acidity of 0.8% or less.

  When virgin olive oil is added to a water-based liquid, it forms an oil film that spreads thinly on the surface of the liquid and exerts a warming effect on the liquid, whereas other edible oils (such as salad oil) It has been newly found in the present invention that oil droplets are not formed to exhibit a sufficient liquid heat retaining effect. Virgin olive oil, unlike refined oil, has a taste that can be eaten as it is, and is generally usable as a seasoning, so when added to beverages, it is compared to other refined oils. There is also an advantage that the flavor of the beverage is hardly impaired.

  In the present invention, the liquid to be kept warm is a water-based liquid containing 80% by mass or more of water. Examples of the liquid to be kept warm include beverages such as cold water, hot water, ginger hot water, lemonade, yuzu hot water, cocoa, soup beverage, tea, alcoholic beverage, carbonated beverage and the like; or hot water for bathing. In particular, beverages having a body temperature keeping effect such as ginger hot water, hot lemonade, yuzu hot water, cocoa and the like are preferable. A beverage having a body temperature heat retaining effect refers to a beverage known to have an effect of warming the body, for example, by improving blood circulation. In this specification, “beverages” are not only beverages composed only of liquids, but also beverages composed of liquids and solids, such as soup beverages composed of liquid soup and ingredients, such as corn soup and minestrone. Including. When the beverage contains a solid content, the water content of the liquid to be kept warm is calculated excluding the mass of the solid content.

  The liquid to be kept warm is contained in a suitable container, and if the liquid is a beverage, it is contained in a suitable cup.

  The liquid to be kept warm can be at any temperature, but preferably has a temperature difference of 10 ° C. or more with respect to room temperature (eg, 20 ° C.) (ie, a temperature 10 ° C. or more higher than room temperature or 10 ° C. or more above room temperature). Having a low temperature). Alternatively, the liquid to be kept warm preferably has a temperature higher than room temperature, more preferably a temperature higher than room temperature by 10 ° C. or more. When the liquid to be kept warm is a beverage, it may be, for example, a cold beverage at 0 to 10 ° C or a hot beverage at 80 to 100 ° C.

The amount of virgin olive oil added is 0.007 g or more per 1 cm ² of liquid surface area of the liquid to be kept warm, preferably 0.007 to 0.5 g per 1 cm ^{2 of} liquid surface area, more preferably The liquid surface area is 0.007 to 0.3 g per 1 cm ² . In this specification, the liquid level refers to the interface between the liquid to be kept warm and the air.

If the amount added is less than 0.007 g per 1 cm ^{2 of the} liquid surface area, the liquid heat retaining effect cannot be sufficiently exhibited. On the other hand, the upper limit of the amount added is set as long as it does not interfere with the use of the liquid. However, when the amount exceeds 0.5 g per 1 cm ^{2 of the} liquid surface, the flavor of virgin olive oil becomes stronger or the appearance is I worry about getting worse.

For example, when the liquid to be kept warm is a beverage and the area of the liquid surface when the beverage is put into a cup is about 50 cm ² (the inner diameter of the upper part of the cup is about 8 cm), 0.35 to 25 g, preferably 0 35-15 g of virgin olive oil can be added. In this case, if the addition amount is less than 0.35, the heat retaining effect of the beverage cannot be sufficiently exhibited. Moreover, when the added amount exceeds 25 g, there is a concern that the flavor of virgin olive oil becomes strong, looks bad, or the calorie intake increases.

  Even when the liquid to be kept warm is bathing hot water, the amount of virgin olive oil added is the same as in the case of beverages.

When virgin olive oil is added to the liquid to be kept warm in an amount of 0.007 g or more per 1 cm ^{2 of the} liquid surface area, it will spread over the liquid surface and form a thin oil film, as will be demonstrated in the examples described later. Thus, the temperature change with time of the liquid can be suppressed in a small amount as compared with other edible oils. Virgin olive oil is preferably added when the temperature of the liquid to be kept warm is 10 ° C. or more with respect to room temperature. In order to obtain a higher warming effect, virgin olive oil is preferably added before the liquid reaches the temperature to be warmed. For example, when the liquid to be kept warm is a hot beverage of 80 to 100 ° C., it is preferable to add virgin olive oil promptly after the beverage is prepared.

According to another aspect, according to the method of the present invention described above, a beverage having high heat retention is provided. That is, according to the method of the present invention, such a beverage is prepared by adding virgin olive oil to a water-based beverage containing 80% by mass or more of water in an amount of 0.007 g or more per 1 cm ^{2 of the} surface area of the beverage. Is obtained.

According to still another aspect, a beverage with a container having high heat retention is provided according to the above-described method of the present invention. That is, the beverage with a container includes a concentrate of the beverage returned to a liquid with water, virgin olive oil in an amount of 0.007 g or more per 1 cm ² of the beverage liquid surface, and a container for containing the beverage. .

Here, the container can be sized to provide, for example, 60 to 900 ml of beverage, for example, and can be sized to have a liquid surface area of about 7 to 150 cm ² .

  The beverage concentrate returned to a liquid with water is, for example, a powder or extract that becomes a base of a beverage, and specifically, powder that becomes a base of ginger hot water, cocoa powder, powder that becomes a base of a soup beverage, concentration For example, juice. The beverage concentrate may be stored directly in the container, or may be stored in the container in a sealed state in a sachet.

Virgin olive oil is in an amount of 0.007 g or more per 1 cm ² of liquid surface area of the beverage returned to liquid with water, preferably 0.007 to 0.5 g per 1 cm ^{2 of} liquid surface area, more preferably It is accommodated in the container in an amount of 0.007 to 0.3 g per 1 cm ^{2 of the} liquid surface area. For example, when a container having a liquid surface area of about 50 cm ² is used, the beverage with a container can contain 0.35 to 25 g of virgin olive oil. Virgin olive oil can be contained in a container sealed in a sachet.

  The beverage with a container of the present invention may further include a container lid.

  The beverage with a container of the present invention can be usually prepared by returning a beverage concentrate to a liquid with a predetermined amount of 100 ° C. hot water and adding virgin olive oil to the liquid level of the obtained beverage.

Example 1
In this example, virgin olive oil or salad oil was dropped on the surface of hot water in the container to form an oil film, and the heat retention effect was verified.

(1) Method In a glass beaker having the same shape and weight, boiled hot water for one cup (180 g) was poured, and the hot water temperature was measured while keeping it still. When the hot water temperature reached 80 ° C. (starting point), 1 teaspoon (5 cc, 4.5 g) of virgin olive oil or salad oil at room temperature was dropped, and the subsequent temperature was measured over time. In addition, what did not dripping oil was used for the control plot.

  The experimental conditions are described below.

・ Experiment date: August 25, 2011 (room temperature about 28 ℃)
-Capacity and weight of glass beaker: 300ml capacity, weight is about 180g
・ Inner diameter of the beaker: 7cm
・ Operating thermometer: Digital type, temperature is measured at 20 ℃ and 80 ℃, and the maximum and minimum values are within 0.6 ℃.

  ・ Temperature measurement position: The tip of the temperature sensor is placed 1 cm from the bottom and wall of the beaker.

・ Extra virgin olive oil: “BOSCO extra virgin olive oil” (Nisshin Oillio Group, Inc.)
・ Salad oil: “Nisshin Salad Oil” (Nisshin Oillio Group Co., Ltd.).

(2) Results Table 1 shows the temperature measurement results, and Table 2 shows the appearance and tactile evaluation results.

  The sample dropped with virgin olive oil showed a temperature of 54.0 ° C. after 30 minutes and 46.3 ° C. after 50 minutes, and the sample dropped with salad oil showed a temperature of 49.6 ° C. after 30 minutes and 42.2 ° C. after 50 minutes. On the other hand, in the control group, the temperature dropped to 46.5 ° C after 30 minutes and to 38.9 ° C after 50 minutes.

  In the sample dropped with virgin olive oil, a thin oil film spreads evenly on the liquid surface, and after touching the beaker after 50 minutes, there was an impression that the warmth remained compared to the control group. The sample with dripped salad oil had a non-uniform oil film thickness and did not spread sufficiently, and the touch of the beaker after 50 minutes was clearly cooler than the sample dripped with virgin olive oil. It was.

  From these results, it is shown that virgin olive oil has a higher heat retention effect for water-based liquids than salad oil. Although the heat retention effect seems to change depending on the experimental conditions, the temperature difference between virgin olive oil and the control group is more sensational than the measured temperature difference (7.4 ° C) after 50 minutes of this experimental system. Felt that there was a difference in warmth. In addition, salad oil, the same edible oil, did not show the same warming effect as virgin olive oil, but this was caused by the fact that the oil film formed after the dripping was uneven and the effect of the oil film lid as compared to virgin olive oil. Is estimated to be low.

Example 2
In this example, olive oil or canola oil was dropped on the water surface, and the spread (size: diameter) of the oil film was measured.

(1) Method Pour a glass (180 g) of room temperature water into a glass beaker, drop 10 drops (about 0.3 g) of room temperature oil, and measure the diameter of the oil film 30 seconds and 10 minutes after dropping. did.

[Experimental conditions]
Experiment day: September 22, 2011 (room temperature approximately 22 degrees Celsius)
Glass beaker: 300ml capacity, 7cm diameter
Water: 180 g of distilled water, normal temperature Oil dripping amount: 10 drops (about 0.3 g)
[Oil used]
Extra virgin olive oil: “BOSCO extra virgin olive oil” (Nisshin Oillio Group, Inc.)
Refined olive oil (Nisshin Oillio Group, Inc.)
Olive blend oil: Oil and fat obtained by blending extra virgin olive oil and refined olive oil in a mass ratio of 1: 9 Canola oil: Nisshin Canola Oil (manufactured by Nisshin Oillio Group, Inc.).

(2) Results Table 3 shows the measurement results of the diameter of the oil film. Two experiments were performed for each oil, and Table 3 shows the measured values for each experiment in parentheses along with the mean values.

  Virgin olive oil, an unrefined oil, formed an oil film with an average of 5.2 cm after 30 seconds and an oil film with an average of 6.8 cm after 10 minutes. It was confirmed that the oil film spread thinly when the oil was dropped. On the other hand, olive blend oil and refined olive oil, which are blends of unrefined oil and refined oil, have a measured oil film diameter as small as 1.4 to 2.0 cm, and, like canola oil, oil droplets do not become a thin oil film. .

Example 3
In this example, olive oil or canola oil was dropped on the hot water surface to compare the heat retention effect.

(1) Method Ten drops (about 0.3 g) of normal temperature oil were dropped into 80 ° C. water (180 g) in a glass beaker, and the subsequent temperatures were measured over time. In addition, what did not dripping oil was used for the control plot.

[Experimental conditions]
Experiment day: October 13, 2011 (room temperature approximately 20 degrees Celsius)
Glass beaker: 300ml capacity, 7cm diameter
Water: 180g distilled water, 80 ° C
Oil drop amount: 10 drops (about 0.3g)
[Oil used]
Extra virgin olive oil: “BOSCO extra virgin olive oil” (Nisshin Oillio Group, Inc.)
Refined olive oil (Nisshin Oillio Group, Inc.)
Olive blend oil: Oil and fat obtained by blending extra virgin olive oil and refined olive oil in a mass ratio of 1: 9 Canola oil: Nisshin Canola Oil (manufactured by Nisshin Oillio Group, Inc.).

(2) Results Table 4 shows the measurement results.

  In the sample in which virgin olive oil was dropped, the temperature decreased to 48.7 ° C. after 30 minutes and to 41.1 ° C. after 50 minutes, whereas in the control group, it decreased to 46.2 ° C. after 30 minutes and to 38.3 ° C. after 50 minutes. This result shows that virgin olive oil has a heat retaining effect at an addition amount of 10 drops (about 0.3 g).

  On the other hand, in the sample dropped with olive blend oil, it dropped to 46.3 ° C after 30 minutes and to 39.2 ° C after 50 minutes, and in the sample dropped with refined olive oil, it dropped to 45.7 ° C after 30 minutes and 38.5 ° C after 50 minutes, These samples showed a temperature drop equivalent to the control. These results show that olive blend oil and refined olive oil have little warming effect with the addition of 10 drops (about 0.3 g).

  The sample to which canola oil was dripped also showed a temperature drop equivalent to that of the control group, so that canola oil has almost no heat retaining effect even at an addition amount of 10 drops (about 0.3 g).

  Virgin olive oil was slightly worse on the water surface at 80 ° C (this example) compared to the water surface at room temperature (Example 2), but covered about 50% of the water surface (after 10 minutes, the diameter of the oil film 5 cm) and had a heat retaining effect compared to the control group. On the other hand, olive blend oil and refined olive oil did not spread well on the surface of the water, and showed little heat retention effect.

  In addition, the room temperature of the implementation day of this example was lower than the room temperature of the implementation day of Example 1, and the addition amount of the oil of this example was 1/10 or less of the addition amount of the oil of Example 1. Therefore, it is considered that the heat retention effect in this example was not as high as that of Example 1.

Example 4
In this example, virgin olive oil or canola oil was dripped onto the hot water surface while changing the amount of dripping, and the heat retention effect was compared.

(1) Method Five drops (about 0.15 g) to 20 drops (about 0.6 g) of normal temperature oil were dropped into 80 ° C. water (180 g) in a glass beaker, and the subsequent temperatures were measured over time.

[Experimental conditions]
Experiment day: October 13, 2011 (room temperature approximately 20 degrees Celsius)
Glass beaker: 300ml capacity, 7cm diameter
Water: 180g distilled water, 80 ° C
Oil drop: 5 drops (about 0.15 g) to 20 drops (about 0.6 g)
[Oil used]
Extra virgin olive oil: “BOSCO extra virgin olive oil” (Nisshin Oillio Group, Inc.)
Canola oil: Nisshin Canola Oil (manufactured by Nisshin Oillio Group, Inc.).

(2) Results Table 5 shows the measurement results.

  When the amount of virgin olive oil added was increased from 10 drops (approximately 0.3 g) to 20 drops (approximately 0.6 g), the oil film of virgin olive oil spread to cover about 70% of the water surface. . When about 1 teaspoon of virgin olive oil (5 cc, 4.5 g) was added, the oil film of virgin olive oil spread over the entire surface. For this reason, when the addition amount of virgin olive oil is increased, it is predicted that the heat retaining effect is enhanced.

  On the other hand, as for canola oil, the heat retention effect as in virgin olive oil was not observed in either 10 drops (about 0.3 g) or 20 drops (about 0.6 g).

Example 5
In response to the result of Example 4, in this example, the dripping amount of virgin olive oil or canola oil was further increased and dripped onto the hot water surface, and the heat retention effect was compared.

(1) Method 0.3g, 1.0g, 3.0g, 5.0g, or 10.0g of normal temperature oil was dripped at 80 degreeC water (180g) in a glass beaker, and the subsequent temperature was measured with time.

[Experimental conditions]
Experiment day: For the control group, the sample added with 0.3 g of extra virgin olive oil, and the sample added with 0.3 g of canola oil, the experimental results of October 13, 2011 (room temperature of about 20 ° C.) are shown. For other samples, the experimental results on November 2, 2011 (room temperature about 17 ° C) are shown.

Glass beaker: 300ml capacity, 7cm diameter
Water: 180g distilled water, 80 ° C
Oil dripping amount: 0.3g, 1.0g, 3.0g, 5.0g, 10.0g
[Oil used]
Extra virgin olive oil: “BOSCO extra virgin olive oil” (Nisshin Oillio Group, Inc.)
Canola oil: Nisshin Canola Oil (manufactured by Nisshin Oillio Group, Inc.).

(2) Results Table 6 shows the measurement results.

  In the sample to which 0.3 g of virgin olive oil was added, the temperature after 30 minutes and 50 minutes was higher than that of the control group, and the heat retaining effect was confirmed. On the other hand, the sample to which 0.3 g of canola oil was added showed a temperature decrease similar to that of the control group, and almost no heat retaining effect was observed.

  Virgin olive oil increased its heat retention effect as the oil dripping amount increased. On the other hand, with regard to canola oil, a heat retaining effect has been observed as the amount of oil dripping increases. This is probably because when a large amount of canola oil (5.0 g or 10.0 g) was added, an oil film having a certain thickness was formed on the water surface.

Even when virgin olive oil is added in a small addition amount (0.3 g to 3.0 g), it can exert the effect of keeping the liquid warm. The addition amount of 0.3 g to 3.0 g in this example corresponds to about 0.007 to 0.078 g per 1 cm ² of the liquid surface area to be kept warm. By increasing the amount of virgin olive oil added, the heat retention effect can be enhanced. However, when the amount added is increased, it is also necessary to consider the effect of virgin olive oil on the liquid application.

  In addition, although the heat retention effect of the virgin olive oil of this example is smaller than the heat retention effect obtained in Example 1, this is because this example was performed at a room temperature lower than that of Example 1. Conceivable.

Claims (10)

A method for keeping a liquid warm, comprising a step of adding virgin olive oil to a liquid containing 80% by mass or more of water in an amount of 0.007 g or more per 1 cm ² of the liquid surface area.   The method according to claim 1, wherein the liquid has a temperature difference of 10 ° C. or more with respect to room temperature.   The method according to claim 1, wherein the liquid has a temperature higher than room temperature.   The method according to claim 1, wherein the liquid is a beverage.   The method according to any one of claims 1 to 4, wherein the liquid is ginger hot water, yuzu hot water, lemonade, or cocoa.   The method according to any one of claims 1 to 4, wherein the liquid is a beverage having a body temperature keeping effect.   The method according to claim 1, wherein the liquid is bath water. The method according to claim 1, wherein the amount is 0.007 to 0.5 g per 1 cm ² of the liquid surface area. A beverage obtained by adding virgin olive oil to a beverage containing 80% by mass or more of water in an amount of 0.007 g or more per 1 cm ² of the liquid surface area of the beverage. A concentrate of beverage returned to liquid with water,
Virgin olive oil in an amount of 0.007 g or more per 1 cm ² of the liquid surface area of the beverage;
And a container for containing the beverage.