JP5909386B2 - Liquid insulation method - Google Patents
Liquid insulation method Download PDFInfo
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- JP5909386B2 JP5909386B2 JP2012048461A JP2012048461A JP5909386B2 JP 5909386 B2 JP5909386 B2 JP 5909386B2 JP 2012048461 A JP2012048461 A JP 2012048461A JP 2012048461 A JP2012048461 A JP 2012048461A JP 5909386 B2 JP5909386 B2 JP 5909386B2
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- 239000007788 liquid Substances 0.000 title claims description 109
- 238000000034 method Methods 0.000 title claims description 26
- 238000009413 insulation Methods 0.000 title description 4
- 239000003921 oil Substances 0.000 claims description 238
- 235000019198 oils Nutrition 0.000 claims description 238
- 239000008157 edible vegetable oil Substances 0.000 claims description 101
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 235000013361 beverage Nutrition 0.000 claims description 50
- 239000008159 sesame oil Substances 0.000 claims description 40
- 235000011803 sesame oil Nutrition 0.000 claims description 40
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 18
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000019485 Safflower oil Nutrition 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 29
- 238000003825 pressing Methods 0.000 description 13
- 230000001877 deodorizing effect Effects 0.000 description 11
- 238000001914 filtration Methods 0.000 description 10
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 9
- 235000003434 Sesamum indicum Nutrition 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 9
- 239000010517 refined sesame oil Substances 0.000 description 8
- 239000010779 crude oil Substances 0.000 description 7
- 239000011521 glass Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 6
- 235000006008 Brassica napus var napus Nutrition 0.000 description 6
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 6
- 244000188595 Brassica sinapistrum Species 0.000 description 6
- 239000000828 canola oil Substances 0.000 description 5
- 235000019519 canola oil Nutrition 0.000 description 5
- 235000008504 concentrate Nutrition 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- 240000002791 Brassica napus Species 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 235000012171 hot beverage Nutrition 0.000 description 3
- 239000010461 other edible oil Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000009875 water degumming Methods 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
Landscapes
- 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)
Description
本発明は、液体の保温方法に関する。 The present invention relates to a method for keeping a liquid warm.
飲料用の冷水やお湯、冷蔵庫から取り出した飲料、急須で入れた緑茶、または浴槽のお湯など、室温と異なる温度を有する液体は、時間の経過とともに室温へと変化する。これら所定の温度を有する液体は、長時間、その温度で保温されることが望まれる。 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.
液体の保温方法として、一般的には、容器に工夫を行い、特に密閉容器により外気と遮断するなどの方法があるが、すぐに飲食する場合など、密閉することが困難である。 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.
一方、ラーメンの液体スープは、油脂を含み、その液面に油が浮いているが、外気の遮断性が悪く、保温には十分でない。 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.
上記背景の下、本発明は、少量の油の添加により液体の経時的な温度変化を抑制することができる液体の保温方法を提供することを目的とする。また、本発明は、本発明の方法に従って、高い保温性を有する飲料および容器入り飲料を提供することを目的とする。 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. Another object of the present invention is to provide a beverage having a high heat retaining property and a beverage in a container according to the method of the present invention.
本発明者らは、焙煎食用油を含む油を水ベースの液体に添加すると、液面に広がって薄い油膜を形成し、これにより他の食用油と比較して少ない量で液体の経時的な温度変化を抑制できることを見出し、本発明を完成させるに至った。 When the present inventors add oil containing roasted edible oil to a water-based liquid, the liquid spreads to the liquid surface to form a thin oil film, thereby reducing the liquid over time in a smaller amount compared to other edible oils. As a result, the present inventors have found that the temperature change can be suppressed and have completed the present invention.
すなわち、一つの側面において、本発明は、焙煎食用油を含む油を、80質量%以上の水を含む液体に、前記液体の液面の面積1cm2あたり焙煎食用油が0.0007g以上の量となるように添加する工程を含み、前記焙煎食用油を含む油の色値(すなわち、式:Y+10×R+10×Bにより表される値)が20以上であることを特徴とする液体の保温方法を提供する。 That is, in one aspect, the present invention provides an oil containing roasted edible oil into a liquid containing 80% by mass or more of water, and 0.0007 g or more of roasted edible oil per 1 cm 2 of the liquid surface area. And a color value of the oil containing the roasted edible oil (that is, a value represented by the formula: Y + 10 × R + 10 × B) is 20 or more. Provides a warming method.
ここで、Y、R、Bは、ロビボンド比色計(25.4mmセル)で測定したY値(黄色スライドの値)、R値(赤色スライドの値)、B値(青色スライドの値)である。 Here, Y, R, and B are the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) measured with a Robibond colorimeter (25.4 mm cell). is there.
別の側面において、本発明は、焙煎食用油を含んで、上記で定義される色値が20以上の油を、80質量%以上の水を含む飲料に、前記飲料の液面の面積1cm2あたり焙煎食用油が0.0007g以上の量となるように添加することにより得られることを特徴とする飲料を提供する。 In another aspect, the present invention provides a beverage containing a roasted edible oil and having a color value of 20 or more as defined above in a beverage containing 80% by mass or more of water, and having a liquid surface area of 1 cm. A beverage characterized by being obtained by adding roasted edible oil to an amount of 0.0007 g or more per 2 is provided.
更に別の側面において、本発明は、
水で液体に戻される飲料の濃縮物と、
水で液体に戻された飲料に添加された際に前記飲料の液面の面積1cm2あたり焙煎食用油が0.0007g以上の量となるように焙煎食用油を含む油であって、上記で定義される色値が20以上の油と、
前記飲料を入れるための容器と
を含むことを特徴とする容器入り飲料を提供する。
In yet another aspect, the present invention provides:
A concentrate of beverage returned to liquid with water,
An oil containing roasted edible oil such that when added to a beverage returned to a liquid with water, the amount of roasted edible oil is 0.0007 g or more per 1 cm 2 of liquid surface area of the beverage, An oil having a color value of 20 or more as defined above;
And a container for containing the beverage.
本発明の液体の保温方法によれば、焙煎食用油を含む油を少量添加することにより液体の経時的な温度変化を抑制することができる。また、本発明は、本発明の液体の保温方法に従って、高い保温性を有する飲料および容器入り飲料を提供することができる。 According to the method for keeping a temperature of a liquid according to the present invention, the temperature change of the liquid over time can be suppressed by adding a small amount of oil containing roasted edible 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.
以下、本発明を詳細に説明するが、以下の説明は、本発明を詳説することを目的とし、本発明を限定することを意図しない。 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.
本発明の液体の保温方法は、焙煎食用油を含む油を、80質量%以上の水を含む水ベースの液体に、前記液体の液面の面積1cm2あたり焙煎食用油が0.0007g以上の量となるように添加する工程を含み、前記焙煎食用油を含む油の色値(すなわち、式:Y+10×R+10×Bにより表される値)が20以上であることを特徴とする。ここで、Y、R、Bは、ロビボンド比色計(25.4mmセル)で測定したY値(黄色スライドの値)、R値(赤色スライドの値)、B値(青色スライドの値)を表す。 In the method for keeping a temperature of liquid according to the present invention, an oil containing roasted edible oil is added to a water-based liquid containing 80% by mass or more of water, and 0.0007 g of roasted edible oil per 1 cm 2 of the liquid surface area. Including the step of adding to the above amount, and the color value of the oil containing the roasted edible oil (that is, the value represented by the formula: Y + 10 × R + 10 × B) is 20 or more . Here, Y, R, and B represent the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) measured with a Robibond colorimeter (25.4 mm cell). Represent.
上記で定義される「焙煎食用油を含む油の色値(式:Y+10×R+10×Bにより表される値)」は、添加される油に、どの程度の焙煎強度の焙煎食用油がどのくらいの割合で含まれているかを表す指標である。「焙煎強度」は、焙煎温度および焙煎時間に関連した焙煎の度合いを意味し、高温で長時間をかけて焙煎するほど焙煎強度は高くなる。「焙煎食用油を含む油の色値(式:Y+10×R+10×Bにより表される値)が20以上である」という表現は、ある程度の焙煎を経た焙煎食用油がある程度の割合で含まれることを示し、たとえば、210℃で焙煎され上記で定義される色値が220である焙煎ごま油の場合、添加される油中に10重量%以上の割合で含まれることを示す(後述の実施例1参照)。このように、焙煎食用油を含む油の色値を20以上とすることにより、液体に添加される油中に、ある程度の量の焙煎食用油が含まれることになり、これにより、液体保温効果を発揮するために必要な油の添加量を抑えることができる。 The “color value of oil including roasted edible oil (value represented by the formula: Y + 10 × R + 10 × B)” defined above is a roasted edible oil having a roasting strength of the added oil. It is an index showing how much is included. “Roasting strength” means the degree of roasting related to roasting temperature and roasting time, and roasting strength increases as roasting takes a long time at a high temperature. The expression “the color value of oil containing roasted edible oil (expression: value represented by Y + 10 × R + 10 × B) is 20 or more” means that roasted edible oil that has undergone a certain amount of roasting is in a certain proportion For example, in the case of roasted sesame oil roasted at 210 ° C. and having a color value as defined above of 220, it indicates that it is contained in the added oil at a ratio of 10% by weight or more ( See Example 1 below). Thus, by setting the color value of the oil containing roasted edible oil to 20 or more, a certain amount of roasted edible oil is included in the oil added to the liquid. It is possible to reduce the amount of oil necessary for exerting a heat retaining effect.
「色値(式:Y+10×R+10×Bにより表される値)」は、ロビボンド法(日本油化学協会、基準油脂分析試験法2.2.1.1)に基づいてロビボンド比色計(25.4mmセル)で測定したY値(黄色スライドの値)、R値(赤色スライドの値)、B値(青色スライドの値)を前記式のY、R、Bに当て嵌めることにより求めることができる。 The “color value (value represented by the formula: Y + 10 × R + 10 × B)” is a Robibond colorimeter (25 based on the Robibond method (Japan Oil Chemical Association, Standard Oil Analysis Test Method 2.2.1.1)). .4 mm cell) can be obtained by fitting the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) to Y, R, and B in the above equation. it can.
本発明の方法は、飲食店で、温かいまたは冷たいドリンクやスープなどの飲料を提供する際、または入浴施設で浴湯を提供する際に利用することができる。 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.
以下の説明において、「焙煎食用油を含む油」を、本発明の油ともいう。また、以下の説明において、焙煎食用油を単に焙煎油ともいう。焙煎食用油は、一般に食用油に用いられる食用植物油のうち、焙煎して製造されたものを指す。焙煎食用油としては、例えば、原料種子を焙煎し、脱臭工程を経ないで製造された焙煎食用油を用いることができる。焙煎食用油は、通常は、焙煎・搾油で原油を製造し、水脱ガム、静置、ろ過などの工程を経て製造される。これら焙煎食用油の例として、焙煎ごま油、焙煎なたね油、焙煎大豆油、焙煎エゴマ油、焙煎ベニバナ油、焙煎ピーナッツ油などが挙げられる。これら焙煎食用油は、本発明の油中に、1種類のみが含有されていてもよいし、複数種類が含有されていてもよい。 In the following description, “oil containing roasted edible oil” is also referred to as oil of the present invention. In the following description, roasted edible oil is also simply referred to as roasted oil. The roasted edible oil refers to one produced by roasting among edible vegetable oils generally used for edible oil. As the roasted edible oil, for example, a roasted edible oil produced by roasting raw material seeds without undergoing a deodorizing step can be used. The roasted edible oil is usually produced through steps such as water degumming, standing, and filtration by producing crude oil by roasting and expression. Examples of these roasted edible oils include roasted sesame oil, roasted rapeseed oil, roasted soybean oil, roasted sesame oil, roasted safflower oil, roasted peanut oil and the like. These roasted edible oils may contain only one type or a plurality of types in the oil of the present invention.
本発明の油は、焙煎食用油が、保温される液体の液面の面積1cm2あたり0.0007g以上の量となるように添加することができる。好ましくは、本発明の油は、液面の面積1cm2あたり焙煎食用油が0.0007〜0.5gの量となるように添加され、さらに好ましくは、液面の面積1cm2あたり焙煎食用油が0.007〜0.3gの量となるように添加される。最も好ましくは、本発明の油は、液面の面積1cm2あたり焙煎食用油が0.007〜0.1gとなるように添加される。なお、本明細書において液面とは、保温される液体と空気との界面を指す。 The oil of the present invention can be added so that the roasted edible oil is in an amount of 0.0007 g or more per 1 cm 2 of the liquid surface area to be kept warm. Preferably, the oil of the present invention is added so that the amount of roasted edible oil is 0.0007 to 0.5 g per 1 cm 2 of the liquid surface area, more preferably roasted per 1 cm 2 of the liquid surface area. Edible oil is added in an amount of 0.007 to 0.3 g. Most preferably, the oil of the present invention is added so that the roasted edible oil is 0.007 to 0.1 g per 1 cm 2 of the liquid surface area. In this specification, the liquid level refers to the interface between the liquid to be kept warm and the air.
焙煎食用油の添加量が、液面の面積1cm2あたり0.0007gを下回ると、液体保温効果を十分に発揮することができない。一方、焙煎食用油の添加量の上限は、液体の用途に支障をきたさない範囲で適宜設定されるが、液面の面積1cm2あたり0.5gを上回ると、油の風味が強くなったり、見た目が悪くなったりする心配がある。 If the amount of roasted edible oil added is less than 0.0007 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 of roasted edible oil added is set as long as it does not interfere with the use of the liquid, but if it exceeds 0.5 g per 1 cm 2 of the liquid surface, the flavor of the oil may become strong. I am worried that it will look bad.
たとえば、保温される液体が飲料で、飲料をカップに入れた際の液面の面積が50cm2である場合、本発明の油は、焙煎食用油が0.035g以上、好ましくは0.035〜25gとなるように50cm2の表面に添加することができる。この場合、焙煎食用油の添加量が0.035gを下回ると、飲料の保温効果を十分に発揮することができない。また、焙煎食用油の添加量が25gを上回ると、保温効果が低下することはないが、油の風味が強くなったり、見た目が悪くなったり、摂取カロリーが多くなったりする心配がある。 For example, when the liquid to be kept warm is a beverage and the area of the liquid surface when the beverage is put in a cup is 50 cm 2 , the oil of the present invention has a roasted edible oil of 0.035 g or more, preferably 0.035. It can be added to the surface of 50 cm 2 so as to be ˜25 g. In this case, if the amount of roasted edible oil added is less than 0.035 g, the heat-retaining effect of the beverage cannot be sufficiently exhibited. Moreover, when the addition amount of roasted edible oil exceeds 25 g, the heat retention effect is not lowered, but there is a concern that the flavor of the oil becomes stronger, the appearance becomes worse, or the calorie intake increases.
本発明の油は、たとえば、焙煎食用油のみからなる油であってもよいし、5重量%以上の焙煎食用油と他の食用植物油脂とをブレンドした油であってもよい。焙煎食用油以外の他の食用植物油脂をブレンドすると、本発明の油中に占める焙煎食用油の量は少なくなるが、このようなブレンド油の場合、焙煎食用油が少量でも、焙煎食用油のみからなる油の場合と同様の効果が期待できる(後述の予備実験や実施例1を参照)。この場合の本発明の油に占める焙煎食用油の割合は、好ましくは、焙煎食用油を含む油全量の10〜100質量%、さらに好ましくは30〜100質量%、最も好ましくは60〜100質量%である。 The oil of the present invention may be, for example, an oil composed solely of roasted edible oil, or may be an oil blended with 5% by weight or more of roasted edible oil and other edible vegetable oils and fats. When other edible vegetable oils and fats other than roasted edible oil are blended, the amount of roasted edible oil in the oil of the present invention decreases, but in the case of such blended oil, even if the amount of roasted edible oil is small, The same effect as in the case of oil consisting only of decoction oil can be expected (see preliminary experiments and Example 1 described later). In this case, the ratio of the roasted edible oil to the oil of the present invention is preferably 10 to 100% by mass, more preferably 30 to 100% by mass, and most preferably 60 to 100% by mass of the total amount of oil including the roasted edible oil. % By mass.
また、焙煎食用油を含む油の添加量は、保温される液体の液面の面積1cm2あたり0.007〜1.0gであることが好ましく、液体の液面の面積1cm2あたり0.007〜0.5gがより好ましい。 The amount of oil containing roasted edible oil is preferably 0.007~1.0g per area 1 cm 2 of the surface of the liquid to be kept warm, the area 1 cm 2 per 0 of the liquid surface of the liquid. 007 to 0.5 g is more preferable.
他の食用植物油脂としては特に限定するものではないが、ごま、なたね、大豆、綿実、ベニバナ、コーン、ひまわり、ヤシ油、パーム油、パーム核油、オリーブなどから搾油、精製して得られた精製食用油を用いることができる。 Other edible vegetable oils and fats are not particularly limited, but are obtained by squeezing and refining from sesame, rapeseed, soybeans, cottonseed, safflower, corn, sunflower, coconut oil, palm oil, palm kernel oil, olives, etc. The refined edible oil obtained can be used.
本発明の油として、公知の手法に従って植物種子を焙煎し、圧搾することにより得られた焙煎食用油を使用してもよいし、かかる焙煎食用油と他の食用植物油脂(たとえばキャノーラ油)とをブレンドすることにより得られた調合油を使用してもよいし、あるいは、焙煎食用油または焙煎食用油を含む調合油として市販されている任意のものを使用してもよい。 As the oil of the present invention, roasted edible oil obtained by roasting and pressing plant seeds according to a known technique may be used, or such roasted edible oil and other edible vegetable oils (for example, canola) Oil)), or any commercially available oil containing roasted edible oil or roasted edible oil may be used. .
本発明で用いる焙煎食用油は、好ましくは100℃以上、より好ましくは150〜250℃の高温で1〜60分間焙煎されたものを使用することができる。焙煎強度と焙煎食用油の着色には、相関関係があり、焙煎強度が高いものほど、色調が濃くなる。本発明では、焙煎強度の高い食用油ほど、本発明の油として使用した際に高い保温効果を発揮することが新たに見出されている。したがって、本発明で用いる焙煎食用油の色は、ある程度濃いことが好ましく、焙煎食用油の色値(式:Y+10×R+10×Bにより表される値)が、50以上であることが好ましく(ここでY、R、Bは、ロビボンド比色計(25.4mmセル)で測定したY値(黄色スライドの値)、R値(赤色スライドの値)、B値(青色スライドの値)を表す)、より好ましくは100〜300、最も好ましくは180〜260である。 The roasted edible oil used in the present invention is preferably roasted at a high temperature of 100 ° C. or higher, more preferably 150 to 250 ° C. for 1 to 60 minutes. There is a correlation between the roasting strength and the coloring of the roasted edible oil, and the higher the roasting strength, the darker the color tone. In the present invention, it has been newly found that an edible oil having a higher roasting strength exhibits a higher heat retaining effect when used as the oil of the present invention. Accordingly, the color of the roasted edible oil used in the present invention is preferably dark to some extent, and the color value of the roasted edible oil (value represented by the formula: Y + 10 × R + 10 × B) is preferably 50 or more. (Here, Y, R, and B are the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) measured with a Robibond colorimeter (25.4 mm cell)). More preferably 100 to 300, and most preferably 180 to 260.
上記発見に基づいて、本発明の油は、上記で定義される色値が高い焙煎食用油を高い割合で含有することが好ましい。好ましくは、本発明の油は、色値が高い焙煎食用油を含み、上記で定義される色値が20以上である。たとえば、210℃で焙煎され色値が220である焙煎ごま油の場合、色値20以上とするためには、本発明の油中に約10重量%以上の割合で含まれる必要があり、180℃で焙煎され色値が111である焙煎ごま油の場合、色値20以上とするためには、本発明の油中に約20重量%以上の割合で含まれる必要があり、150℃で焙煎され色値が56である焙煎ごま油の場合、色値20以上とするためには、本発明の油中に約30重量%以上の割合で含まれる必要がある。 Based on the above discovery, the oil of the present invention preferably contains a high proportion of roasted edible oil having a high color value as defined above. Preferably, the oil of the present invention comprises a roasted edible oil having a high color value, and the color value defined above is 20 or more. For example, in the case of roasted sesame oil roasted at 210 ° C. and having a color value of 220, in order to obtain a color value of 20 or more, it is necessary to be included in the oil of the present invention at a ratio of about 10% by weight or more, In the case of roasted sesame oil roasted at 180 ° C. and having a color value of 111, in order to obtain a color value of 20 or more, it is necessary to be contained in the oil of the present invention at a ratio of about 20% by weight or more. In the case of roasted sesame oil having a color value of 56, the roasted sesame oil needs to be contained in the oil of the present invention at a ratio of about 30% by weight or more in order to obtain a color value of 20 or more.
本発明の油の色値は、20以上であり、好ましくは100〜300であり、より好ましくは180〜260である。色値が20未満であると、液体保温効果を発揮するために必要な油の添加量が多くなる。 The color value of the oil of the present invention is 20 or more, preferably 100 to 300, and more preferably 180 to 260. When the color value is less than 20, the amount of oil added to exhibit the liquid heat retaining effect increases.
焙煎食用油を含んで色値が20以上の本発明の油は、水ベースの液体に添加されると、少量の添加で、液面に薄く広がった油膜を形成し、液体保温効果を発揮するのに対し、他の食用油(たとえばサラダ油など)は、液面で油滴を形成して十分な液体保温効果を発揮しないことが本発明で新たに見出されている。また、本発明の油は、焙煎食用油を含み、食用油からなるため、そのまま食することが可能であり、飲料に添加されても問題はない。 The oil of the present invention containing roasted edible oil and having a color value of 20 or more, when added to a water-based liquid, forms an oil film that spreads thinly on the liquid surface with a small amount of addition, and exhibits a liquid heat retaining effect. On the other hand, other edible oils (such as salad oil) have been newly found in the present invention to form oil droplets on the liquid surface and not exhibit a sufficient liquid heat retaining effect. Moreover, since the oil of this invention contains roasted edible oil and consists of edible oil, it can be eaten as it is and even if it adds to a drink, there is no problem.
本発明において、保温される液体は、80質量%以上の水を含む水ベースの液体である。保温される液体としては、飲料、たとえば冷水、お湯、ショウガ湯、レモネード、ゆず湯、ココア、スープ飲料、茶、アルコール飲料、炭酸飲料などが挙げられる。本明細書において、「飲料」は、液体のみから構成される飲料だけでなく、液体と固形分から構成される飲料、たとえば液体スープと具材から構成されるスープ飲料、たとえばコーンスープやミネストローネなども含む。飲料が、固形分を含む場合、保温される液体の水含有量は、固形分の質量を除いて算出される。 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, and carbonated beverage. 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.
保温される液体は、適切な容器に収容され、液体が飲料である場合、適切なカップに収容される。 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.
保温される液体は、任意の温度であり得るが、好ましくは、室温(たとえば20℃)に対して10℃以上の温度差がある液体である(すなわち、室温より10℃以上高い温度または室温より10℃以上低い温度を有する)。あるいは、保温される液体は、好ましくは室温より高い温度を有し、より好ましくは室温より10℃以上高い温度を有する。保温される液体が飲料の場合、たとえば、0〜10℃のコールド飲料または45〜100℃のホット飲料であり得る。 The liquid to be kept warm can be any temperature, but is preferably a liquid that has a temperature difference of 10 ° C. or more with respect to room temperature (eg, 20 ° C.) (ie, a temperature that is 10 ° C. higher than room temperature or higher Having a temperature lower by 10 ° C. or more). 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 can be, for example, a cold beverage at 0 to 10 ° C or a hot beverage at 45 to 100 ° C.
焙煎食用油を含んで上記で定義される色値が20以上の本発明の油は、保温される液体に、その液面の面積1cm2あたり焙煎食用油が0.0007g以上の量となるように添加されると、後述の実施例で実証されるとおり、その液面に広がって薄い油膜を形成し、これにより、他の食用油と比較して少ない量で液体の経時的な温度変化を抑制することができる。 The oil of the present invention having a color value of 20 or more as defined above, including roasted edible oil, has an amount of roasted edible oil of 0.0007 g or more per 1 cm 2 of liquid surface area in the liquid to be kept warm. When added in such a way, as demonstrated in the examples below, it spreads over the liquid surface to form a thin oil film, thereby reducing the temperature of the liquid over time in a small amount compared to other edible oils. Change can be suppressed.
なお、本発明の油は、保温される液体が室温に対して10℃以上、温度差がある時点で添加されていることが好ましい。より高い保温効果を得るために、本発明の油は、液体が保温されるべき温度に達する以前に添加することが好ましい。たとえば、保温される液体が45〜100℃のホット飲料の場合、本発明の油は、飲料が調製されてから速やかに添加することが好ましい。 The oil of the present invention is preferably added when the temperature of the liquid to be kept warm is at least 10 ° C. with respect to room temperature. In order to obtain a higher heat retention effect, the oil of the present invention is preferably added before the liquid reaches the temperature to be kept warm. For example, when the liquid to be kept warm is a hot beverage of 45 to 100 ° C., it is preferable to add the oil of the present invention promptly after the beverage is prepared.
別の側面によると、上述の本発明の方法に従って、高い保温性を有する飲料が提供される。すなわち、かかる飲料は、本発明の方法に従って、焙煎食用油を含んで上記で定義される色値が20以上の油を、80質量%以上の水を含む水ベースの飲料に、飲料の液面の面積1cm2あたり焙煎食用油が0.0007g以上となるように添加することにより得られるものである。 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 an oil having a color value of 20 or more, including roasted edible oil, to a water-based beverage containing 80% by mass or more of water. It is obtained by adding the roasted cooking oil to 0.0007 g or more per 1 cm 2 of the surface area.
更に別の側面によると、上述の本発明の方法に従って、高い保温性を有する、容器入り飲料が提供される。すなわち、かかる容器入り飲料は、水で液体に戻される飲料の濃縮物と、水で液体に戻された飲料に添加された際に飲料の液面の面積1cm2あたり焙煎食用油が0.0007g以上の量となるように焙煎食用油を含む油であって、上記で定義される色値が20以上の油と、飲料を入れるための容器とを含む。 According to still another aspect, according to the above-described method of the present invention, a packaged beverage having high heat retention is provided. That is, according packaged beverage includes a concentrate of the beverage to be returned to the liquid with water, the area 1 cm 2 per roasting edible oil of the liquid surface of the beverage when added to a beverage returned to the liquid water is 0. An oil containing roasted edible oil so as to have an amount of 0007 g or more, and an oil having a color value as defined above of 20 or more and a container for containing a beverage.
ここで、容器は、たとえば、1回分の飲料60〜900mlを提供するサイズとすることができ、たとえば、飲料の液面の面積が約7〜150cm2となるサイズとすることができる。 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 .
水で液体に戻される飲料の濃縮物は、たとえば、飲料の素となる粉末またはエキスであり、具体的には、ショウガ湯の素となるパウダー、ココアパウダー、スープ飲料の素となるパウダー、濃縮ジュースなどが挙げられる。飲料の濃縮物は、容器内に直接収容されていてもよいし、小袋に密封された状態で容器内に収容されていてもよい。 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.
焙煎食用油を含んで上記で定義される色値が20以上の本発明の油は、水で液体に戻された飲料に添加された際に飲料の液面の面積1cm2あたり焙煎食用油が0.0007g以上となるような量で、好ましくは、液面の面積1cm2あたり焙煎食用油が0.007〜0.5gとなるような量で、より好ましくは、液面の面積1cm2あたり焙煎食用油が0.007〜0.3gとなるような量で、容器内に収容される。たとえば、飲料の液面の面積が50cm2となる容器を使用した場合、本発明の油は、容器あたり焙煎食用油が0.035g以上、好ましくは0.035〜25gとなるような量で、容器内に収容される。本発明の油は、小袋に密封された状態で容器内に収容され得る。 The oil of the present invention having a color value of 20 or more as defined above including roasted edible oil is used for roasted edible per 1 cm 2 of the liquid surface area of the beverage when added to the beverage returned to liquid with water. The amount of oil is 0.0007 g or more, preferably the amount of roasted edible oil is 0.007 to 0.5 g per 1 cm 2 of the liquid surface area, more preferably the liquid surface area. The amount of roasted edible oil is 0.007 to 0.3 g per 1 cm 2 and is contained in the container. For example, when a container having a liquid surface area of 50 cm 2 is used, the oil of the present invention is an amount such that the roasted edible oil is 0.035 g or more, preferably 0.035 to 25 g per container. In a container. The oil of the present invention can be contained in a container in a sealed state in a sachet.
本発明の容器入り飲料は、容器の蓋を更に備えていてもよい。 The beverage in a container of the present invention may further include a container lid.
本発明の容器入り飲料は、通常、所定量の100℃のお湯で飲料の濃縮物を液体に戻し、得られた飲料の液面に本発明の油を添加することにより調製することができる。 The beverage in 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 the oil of the present invention to the liquid level of the obtained beverage.
予備実験1
本実験では、ごま油またはなたね油を水表面に滴下し、油膜の広がり(大きさ:直径)を測定した。
Preliminary experiment 1
In this experiment, sesame oil or rapeseed oil was dropped on the surface of the water, and the spread (size: diameter) of the oil film was measured.
(1)方法
ガラスビーカーに、常温の水をコップ1杯分(180g)注ぎ、常温の試験油を0.3g滴下し、油膜の直径を、滴下から30秒後および10分後に測定した。
(1) Method One glass (180 g) of normal temperature water was poured into a glass beaker, 0.3 g of normal temperature test oil was added dropwise, and the diameter of the oil film was measured 30 seconds and 10 minutes after the addition.
[実験条件]
気温:22℃
ガラスビーカー:300ml容量、内部直径7cm(液面:38.465cm2)
水:蒸留水180g(22℃)
油滴下量:0.3g
[使用油]
試験油を調製するために用いた油は、下記のとおりであり、いずれも日清オイリオグループ株式会社製造品を用いた。
焙煎ごま油:焙煎温度210℃でごまを焙煎し、圧搾、静置、ろ過した焙煎油(色値220)
調合ごま油:焙煎ごま油60%と精製なたね油40%のブレンド油
精製ごま油:未焙煎のごまを圧搾、脱酸、脱色、脱臭を行った精製油
精製なたね油:キャノーラ原油を脱酸、脱色、脱臭した精製油(日清キャノーラ油)
(2)結果
油膜の直径の測定結果を表Aに示す。それぞれの油について2回の実験を行い、表Aは、平均値とともに括弧内に各実験の測定値を示す。
Air temperature: 22 ℃
Glass beaker: 300 ml capacity, internal diameter 7 cm (liquid level: 38.465 cm 2 )
Water: 180g distilled water (22 ° C)
Oil dripping amount: 0.3g
[Oil used]
The oils used to prepare the test oil are as follows, and Nisshin Oillio Group manufactured products were used for each.
Roasted sesame oil: roasted oil obtained by roasting sesame at a roasting temperature of 210 ° C, pressing, standing, and filtering (color value 220)
Formulated sesame oil: 60% roasted sesame oil and 40% refined rapeseed oil Refined sesame oil: Refined oil obtained by pressing, deoxidizing, decolorizing and deodorizing unroasted sesame oil: Deoxidizing, decolorizing and deodorizing canola crude oil Refined oil (Nisshin Canola Oil)
(2) Results Table A shows the measurement results of the diameter of the oil film. Two experiments were performed for each oil, and Table A shows the measured values for each experiment in parentheses along with the mean values.
未精製油である焙煎ごま油は、30秒後に平均5.0cmの油膜、10分後に平均7.0cmの油膜を形成し、油滴下時に油膜が薄く広がることが確認できた。焙煎ごま油(60%)と精製なたね油(40%)のブレンド品である調合ごま油は、焙煎ごま油と同様、10分後に平均7.0cmの油膜を形成した。一方、精製ごま油は、測定された油膜直径が30秒後に平均1.8cm、10分後に平均2.7cmと小さく、精製なたね油と同様、薄い油膜とならず油滴となった。 The unrefined roasted sesame oil formed an average oil film of 5.0 cm after 30 seconds and an average oil film of 7.0 cm after 10 minutes, and it was confirmed that the oil film spreads thinly when the oil was dropped. Formulated sesame oil, which is a blend of roasted sesame oil (60%) and refined rapeseed oil (40%), formed an oil film with an average of 7.0 cm after 10 minutes, similar to roasted sesame oil. On the other hand, the refined sesame oil had a measured oil film diameter as small as 1.8 cm on average after 30 seconds and 2.7 cm on average after 10 minutes. As with refined rapeseed oil, it did not become a thin oil film but became oil droplets.
これら結果から、焙煎ごま油を含む油が、薄い油膜を形成して、液体の高い保温効果を発揮することが期待される。 From these results, it is expected that oil containing roasted sesame oil forms a thin oil film and exhibits a high heat retaining effect of the liquid.
予備実験2
本実験では、ごま油またはなたね油を温湯表面に滴下し、保温効果を比較した。
Preliminary experiment 2
In this experiment, sesame oil or rapeseed oil was dropped on the hot water surface to compare the heat retention effect.
(1)方法
ガラスビーカー内の80℃の水(180g)に、常温の油を0.3g滴下し、以降の温度を経時的に測定した。なお、対照区には油を滴下しないものを使用した。
(1) Method 0.3g of normal temperature oil was dripped at 80 degreeC water (180g) in a glass beaker, and the subsequent temperature was measured with time. In addition, what did not dripping oil was used for the control plot.
[実験条件]
気温:23℃
ガラスビーカー:300ml容量、内部直径7cm(液面:38.465cm2)
水:蒸留水180g(80℃)
油滴下量:0.3g
[使用油]
試験油を調製するために用いた油は、下記のとおりであり、いずれも日清オイリオグループ株式会社製造品を用いた。
焙煎ごま油:焙煎温度210℃でごまを焙煎し、圧搾、静置、ろ過した焙煎油(色値220)
調合ごま油:焙煎ごま油60%と精製なたね油40%のブレンド油
精製ごま油:未焙煎のごまを圧搾、脱酸、脱色、脱臭を行った精製油
精製なたね油:キャノーラ原油を脱酸、脱色、脱臭した精製油(日清キャノーラ油)
(2)結果
測定結果を表Bに示す。
Air temperature: 23 ℃
Glass beaker: 300 ml capacity, internal diameter 7 cm (liquid level: 38.465 cm 2 )
Water: 180g distilled water (80 ° C)
Oil dripping amount: 0.3g
[Oil used]
The oils used to prepare the test oil are as follows, and Nisshin Oillio Group manufactured products were used for each.
Roasted sesame oil: roasted oil obtained by roasting sesame at a roasting temperature of 210 ° C, pressing, standing, and filtering (color value 220)
Formulated sesame oil: 60% roasted sesame oil and 40% refined rapeseed oil Refined sesame oil: Refined oil obtained by pressing, deoxidizing, decolorizing and deodorizing unroasted sesame oil: Deoxidizing, decolorizing and deodorizing canola crude oil Refined oil (Nisshin Canola Oil)
(2) Results Table B shows the measurement results.
焙煎ごま油を滴下したサンプルでは、焙煎ごま油は80℃の水面において薄く広がり(10分後には直径7 cm)、対照区と比較して、優れた保温効果を示した。同様に、調合ごま油を滴下したサンプルでも、調合ごま油は80℃の水面において薄く広がり(10分後には直径7 cm)、対照区と比較して、優れた保温効果を示した。これらの結果は、焙煎ごま油および調合ごま油が、保温効果を有していることを示す。 In the sample to which roasted sesame oil was dropped, the roasted sesame oil spread thinly on the water surface at 80 ° C. (diameter 7 cm after 10 minutes), and showed an excellent heat retaining effect compared to the control group. Similarly, even in the sample in which the prepared sesame oil was dropped, the prepared sesame oil spreads thinly on the water surface at 80 ° C. (diameter 7 cm after 10 minutes), and showed an excellent heat retaining effect as compared with the control group. These results show that roasted sesame oil and formulated sesame oil have a heat retaining effect.
一方、精製ごま油を滴下したサンプルでは、対照区と同等の温度低下を示した。これらの結果は、精製ごま油が、ほとんど保温効果を有していないことを示す。精製なたね油を滴下したサンプルも、対照区と同等の温度低下を示したため、精製なたね油もほとんど保温効果を有していない。 On the other hand, the sample dropped with refined sesame oil showed a temperature drop equivalent to that of the control group. These results indicate that the refined sesame oil has little heat retention effect. The sample in which the refined rapeseed oil was dropped also showed a temperature drop equivalent to that in the control group, and thus the refined rapeseed oil has almost no heat retaining effect.
これら結果より、焙煎ごま油を含む油が、薄い油膜を形成して、液体の高い保温効果を発揮できることが示された。 From these results, it was shown that oil containing roasted sesame oil can form a thin oil film and exhibit a high heat retaining effect of the liquid.
実施例1
予備実験の結果を踏まえて、本実施例では、種々の組成を有する食用油を水表面に滴下し、油膜の広がり(大きさ:直径)を測定した。食用油として、焙煎油からなる油、焙煎油と未焙煎の精製油とをブレンドした油、および未焙煎の精製油からなる油を使用した。 (1)方法
ガラスビーカーに、常温の水をコップ1杯分(180g)注ぎ、常温の試験油を0.3g滴下し、油膜の直径を、滴下から30秒後および10分後に測定した。試験油の色値は、基準油脂分析試験法で用いられるロビボンド比色計(25.4mmセル)を用いて色度(Y値、R値、B値)を測定し、色値を算出した。
Example 1
Based on the results of preliminary experiments, in this example, edible oils having various compositions were dropped on the water surface, and the spread (size: diameter) of the oil film was measured. As edible oils, oil composed of roasted oil, oil blended with roasted oil and unroasted refined oil, and oil composed of unroasted refined oil were used. (1) Method One glass (180 g) of normal temperature water was poured into a glass beaker, 0.3 g of normal temperature test oil was added dropwise, and the diameter of the oil film was measured 30 seconds and 10 minutes after the addition. The color value of the test oil was calculated by measuring the chromaticity (Y value, R value, B value) using a Robibond colorimeter (25.4 mm cell) used in the standard oil analysis test method.
[実験条件]
気温:23℃
ガラスビーカー:300ml容量、内部直径7cm(液面:38.465cm2)
水:蒸留水180g(23℃)
油滴下量:0.3g
[使用油]
下記表1に記載の組成で、試料番号1A〜11Aの試験油を調製した。試験油を調製するために用いた油は、下記のとおりであり、いずれも日清オイリオグループ株式会社製造品を用いた。
焙煎ごま油:焙煎温度210℃でごまを焙煎し、圧搾、静置、ろ過した焙煎油(色値220)
焙煎なたね油:焙煎温度180℃でなたねを焙煎し、圧搾、ろ過を経た焙煎なたね油(色値226)
精製ごま油:未焙煎のごまを圧搾、脱酸、脱色、脱臭を行った精製油
精製なたね油:キャノーラ原油を脱酸、脱色、脱臭した精製油(日清キャノーラ油)
精製大豆油:大豆原油を脱酸、脱色、脱臭した精製油(日清大豆サラダ油(S))。
[Experimental conditions]
Air temperature: 23 ℃
Glass beaker: 300 ml capacity, internal diameter 7 cm (liquid level: 38.465 cm 2 )
Water: 180g distilled water (23 ° C)
Oil dripping amount: 0.3g
[Oil used]
Test oils having sample numbers 1A to 11A having the compositions shown in Table 1 below were prepared. The oils used to prepare the test oil are as follows, and Nisshin Oillio Group manufactured products were used for each.
Roasted sesame oil: roasted oil obtained by roasting sesame at a roasting temperature of 210 ° C, pressing, standing, and filtering (color value 220)
Roasted rapeseed oil: Roasted rapeseed oil obtained by roasting rapeseed at a roasting temperature of 180 ° C, pressing and filtering (color value 226)
Refined sesame oil: Refined oil obtained by pressing, deoxidizing, decolorizing and deodorizing unroasted sesame oil: Refined rapeseed oil: refined oil obtained by deoxidizing, decolorizing and deodorizing canola crude oil (Nisshin Canola Oil)
Refined soybean oil: Refined oil obtained by deoxidizing, decolorizing and deodorizing soybean crude oil (Nisshin soybean salad oil (S)).
(2)結果
油膜の直径の測定結果を表1に示す。それぞれの油について2回の実験を行い、表1は、平均値を示す。
表1に示されるとおり、試料番号1Aおよび2Aの試験油は、焙煎油からなる油であり、試料番号3A〜8Aの試験油は、焙煎油と未焙煎の精製油とを種々の重量比でブレンドした油であり、試料番号9A〜11Aの試験油は、未焙煎の精製油からなる油である。表1において「焙煎油/液面(g/cm2)」は、試験油に含まれる焙煎油の重量(g)を水の液面の面積(38.465cm2)で割った値、すなわち、水の液面の単位面積当たりの焙煎油の添加量を表す。また、表1において「色値」は、測定された試験油の色値を表す。 As shown in Table 1, the test oils of sample numbers 1A and 2A are oils made of roasted oil, and the test oils of sample numbers 3A to 8A are made of various roasted oils and unroasted refined oils. The oils blended at a weight ratio, and the test oils of sample numbers 9A to 11A are oils composed of unroasted refined oil. In Table 1, “roasting oil / liquid level (g / cm 2 )” is a value obtained by dividing the weight (g) of roasting oil contained in the test oil by the area of the liquid level of water (38.465 cm 2 ). Represents the amount of roasting oil added per unit area of the water level. In Table 1, “color value” represents the measured color value of the test oil.
焙煎油を含んで色値が23以上の試験油を、焙煎食用油が0.00078g/cm2以上の量となるように液面に添加した場合、10分後に6cm以上の油膜を形成し、油滴下時に油膜が薄く広がることが確認できた。さらに、焙煎油を含んで色値が72以上の試験油を、焙煎食用油が0.0023g/cm2以上の量となるように液面に添加した場合、30秒後に3cm以上の油膜を形成し、10分後に6cm以上の油膜を形成し、さらに油滴下時に油膜が薄く広がることが確認できた。さらに、焙煎油を含んで色値が159以上の試験油を、焙煎食用油が0.0047g/cm2以上の量となるように液面に添加した場合、10分後に7cmの油膜を形成し、油滴下時に油膜が薄く広がることが確認できた。 When a test oil containing roasting oil and having a color value of 23 or more is added to the liquid surface so that the roasted edible oil has an amount of 0.00078 g / cm 2 or more, an oil film of 6 cm or more is formed after 10 minutes. It was confirmed that the oil film spreads thinly when the oil was dropped. Furthermore, when a test oil containing roasting oil and having a color value of 72 or more is added to the liquid surface so that the roasted edible oil has an amount of 0.0023 g / cm 2 or more, an oil film of 3 cm or more is formed after 30 seconds. After 10 minutes, an oil film of 6 cm or more was formed, and it was confirmed that the oil film spread thinly when the oil was dropped. Furthermore, when a test oil containing roasting oil and having a color value of 159 or more is added to the liquid surface so that the roasted edible oil is in an amount of 0.0047 g / cm 2 or more, a 7 cm oil film is formed after 10 minutes. In addition, it was confirmed that the oil film spreads thinly when the oil was dropped.
これに対し、焙煎油を含んで色値が9.3の試験油を、焙煎食用油が0.00023g/cm2の量となるように液面に添加した場合は、10分後に3.8cmの油膜を形成し、薄い油膜とならなかった。 In contrast, when a test oil containing roasting oil and having a color value of 9.3 is added to the liquid surface so that the roasted edible oil has an amount of 0.00023 g / cm 2 , 3.8 cm after 10 minutes. An oil film was formed, and a thin oil film was not formed.
一方、試験油として精製ごま油、精製なたね油、および精製なたね油と精製大豆油の混合油を添加した場合は、測定された油膜直径が、10分後でも1.6〜1.8cmと小さく、薄い油膜とならず油滴となった。 On the other hand, when refined sesame oil, refined rapeseed oil, and a mixture of refined rapeseed oil and refined soybean oil were added as test oils, the measured oil film diameter was as small as 1.6 to 1.8 cm even after 10 minutes, and the oil film did not become thin. It became oil droplets.
これらの結果から、焙煎油を含んで色値が23以上の油を、焙煎油が0.00078g/cm2以上の量となるように液面に添加すると、少量の油の添加で、焙煎油を含む油が液面に薄く広がることがわかる。 From these results, when oil containing roasting oil and having a color value of 23 or more is added to the liquid surface so that the amount of roasting oil is 0.00078 g / cm 2 or more, roasting oil can be added with a small amount of oil. It can be seen that oil including decoction spreads thinly on the liquid surface.
実施例2
本実施例では、種々の組成を有する食用油を温湯表面に滴下し、保温効果を比較した。食用油として、焙煎油からなる油、焙煎油と未焙煎の精製油とをブレンドした油、および未焙煎の精製油からなる油を使用した。
Example 2
In this example, edible oils having various compositions were dropped on the hot water surface, and the heat retention effects were compared. As edible oils, oil composed of roasted oil, oil blended with roasted oil and unroasted refined oil, and oil composed of unroasted refined oil were used.
(1)方法
ガラスビーカー内の80℃の水(180g)に、23℃の試験油を0.01〜1.0g滴下し、以降の温度を経時的に測定した。なお、参考例(試料番号9B)には油を滴下しないものを使用した。
(1) Method 0.01-1.0g of 23 degreeC test oil was dripped at 80 degreeC water (180g) in a glass beaker, and the subsequent temperature was measured with time. In the reference example (Sample No. 9B), an oil not dripping was used.
[実験条件]
気温:18℃
ガラスビーカー:300ml容量、直径7cm(液面:38.465cm2)
水:蒸留水180g(80℃)
油滴下量:0.01〜1.0g
[使用油]
下記表2に記載の組成で、試料番号1B〜9Bの試験油を調製した。試験油を調製するために用いた油は、下記のとおりであり、いずれも日清オイリオグループ株式会社製造品を用いた。
[Experimental conditions]
Air temperature: 18 ℃
Glass beaker: 300ml capacity, diameter 7cm (liquid level: 38.465cm 2 )
Water: 180g distilled water (80 ° C)
Oil dripping amount: 0.01-1.0g
[Oil used]
Test oils of sample numbers 1B to 9B were prepared with the compositions described in Table 2 below. The oils used to prepare the test oil are as follows, and Nisshin Oillio Group manufactured products were used for each.
焙煎ごま油:焙煎温度210℃でごまを焙煎し、圧搾、静置、ろ過した焙煎油(色値220)
焙煎なたね油:焙煎温度180℃でなたねを焙煎し、圧搾、ろ過を経た焙煎なたね油(色値226)
精製ごま油:未焙煎のごまを圧搾、脱酸、脱色、脱臭を行った精製油
精製なたね油:キャノーラ原油を脱酸、脱色、脱臭した精製油(日清キャノーラ油)。
Roasted sesame oil: roasted oil obtained by roasting sesame at a roasting temperature of 210 ° C, pressing, standing, and filtering (color value 220)
Roasted rapeseed oil: Roasted rapeseed oil obtained by roasting rapeseed at a roasting temperature of 180 ° C, pressing and filtering (color value 226)
Refined sesame oil: Refined oil obtained by squeezing, deoxidizing, decolorizing and deodorizing unroasted sesame seeds: Refined oil obtained by deoxidizing, decolorizing and deodorizing canola crude oil (Nisshin Canola Oil).
(2)結果
測定結果を表2に示す。
表2に示されるとおり、試料番号1B〜4Bおよび6Bの試験油は、焙煎油からなる油であり、試料番号5Bの試験油は、焙煎油と未焙煎の精製油とをブレンドした油であり、試料番号7Bおよび8Bの試験油は、未焙煎の精製油からなる油である。 As shown in Table 2, the test oils of sample numbers 1B to 4B and 6B are oils composed of roasted oil, and the test oil of sample number 5B is a blend of roasted oil and unroasted refined oil. The test oils of sample numbers 7B and 8B are oils composed of unroasted refined oil.
焙煎油を含んで色値が23以上の試験油を、焙煎食用油が0.00078g/cm2以上の量となるように液面に添加したサンプル(試料番号1B〜5B)では、試験油は80℃の水面において薄く広がり(10分後には直径7 cm)、焙煎油を含んで色値が220の試験油を、焙煎食用油が0.00026g/cm2の量となるように添加したサンプル(試料6B)と比較して、優れた保温効果を示した。試料番号1B〜5Bの結果は、液面の単位面積あたりの焙煎食用油の添加量が多いほど保温効果が高いことを示す。ただし、焙煎食用油以外の食用植物油脂が配合された色値の低い試料番号5Bの試験油は、液面の単位面積あたりの焙煎食用油の添加量が試料番号4Bより少ないにも関わらず、試料番号4Bの試験油と同様の保温効果を得ることができた。 For samples (sample numbers 1B-5B) in which roasted oil was added and the test oil with a color value of 23 or more was added to the liquid surface so that the roasted edible oil would be 0.00078 g / cm 2 or more Spreads thinly on the surface of water at 80 ° C (diameter 7 cm after 10 minutes), adding roasting oil and a test oil with a color value of 220, adding roast edible oil to an amount of 0.00026 g / cm 2 As compared with the obtained sample (Sample 6B), an excellent heat retaining effect was shown. The results of sample numbers 1B to 5B indicate that the heat retention effect is higher as the amount of roasted edible oil added per unit area of the liquid surface is larger. However, the test oil of Sample No. 5B having a low color value in which edible vegetable oils and fats other than the roasted edible oil are blended, although the addition amount of the roasted edible oil per unit area of the liquid level is smaller than that of the sample No. 4B In addition, the same heat retention effect as that of the test oil of sample number 4B could be obtained.
一方、焙煎油を含んで色値が220の試験油を、焙煎食用油が0.00026g/cm2の量となるように添加したサンプル(試料番号6B)では、試験油を滴下しなかったサンプル(試料番号9B)と比べて顕著な保温効果は見られず、ほとんど保温効果を有していない。また、未焙煎の精製油からなる試験油(試料番号7Bおよび8B)も、試験油を滴下しなかったサンプル(試料番号9B)と比べて顕著な保温効果は見られず、ほとんど保温効果を有していない。 On the other hand, in the sample (sample No. 6B) in which the test oil containing roast oil and having a color value of 220 was added so that the roasted edible oil had an amount of 0.00026 g / cm 2 , the test oil was not dripped. Compared with the sample (Sample No. 9B), no remarkable heat retention effect is seen, and there is almost no heat retention effect. In addition, the test oil (sample Nos. 7B and 8B) made of unroasted refined oil shows no remarkable heat retention effect compared with the sample (sample No. 9B) in which the test oil was not dripped, and almost no heat retention effect. I don't have it.
これらの結果から、焙煎油を含んで色値が23以上の油を、焙煎油が0.00078g/cm2以上の量となるように液面に添加すると、少量の油の添加で、液面に薄く広がり、優れた液体の保温効果を示すことがわかる。 From these results, when oil containing roasting oil and having a color value of 23 or more is added to the liquid surface so that the amount of roasting oil is 0.00078 g / cm 2 or more, a small amount of oil is added. It can be seen that it spreads thinly on the surface and shows an excellent liquid thermal insulation effect.
実施例3
本実施例では、焙煎食用油の焙煎温度と保温効果との関係について調べた。
Example 3
In this example, the relationship between the roasting temperature and the heat retaining effect of the roasted edible oil was examined.
(1)方法
ガラスビーカー内の80℃の水(180g)に、20℃の試験油を0.3g滴下し、以降の温度を経時的に測定した。
(1) Method 0.3 g of 20 ° C. test oil was dropped into 80 ° C. water (180 g) in a glass beaker, and the subsequent temperatures were measured over time.
[実験条件]
気温:28℃
ガラスビーカー:300ml容量、直径7cm(液面:38.465cm2)
水:蒸留水180g(80℃)
油滴下量:0.3g
[使用油]
下記の焙煎ごま油を試験油として使用した。いずれも日清オイリオグループ株式会社製造品を用いた。
[Experimental conditions]
Air temperature: 28 ℃
Glass beaker: 300ml capacity, diameter 7cm (liquid level: 38.465cm 2 )
Water: 180g distilled water (80 ° C)
Oil dripping amount: 0.3g
[Oil used]
The following roasted sesame oil was used as the test oil. In both cases, Nisshin Oillio Group manufactured products were used.
210℃焙煎ごま油:焙煎温度210℃でごまを焙煎し、圧搾、静置、ろ過した焙煎油(色値220)
180℃焙煎ごま油:焙煎温度180℃でごまを焙煎し、圧搾、静置、ろ過した焙煎油(色値111)
150℃焙煎ごま油:焙煎温度150℃でごまを焙煎し、圧搾、静置、ろ過した焙煎油(色値56)
精製なたね油:キャノーラ原油を脱酸、脱色、脱臭した精製油(日清キャノーラ油)。
210 ° C roasted sesame oil: roasted oil obtained by roasting sesame at a roasting temperature of 210 ° C, pressing, standing and filtering (color value 220)
180 ° C roasted sesame oil: roasted oil obtained by roasting sesame at a roasting temperature of 180 ° C, pressing, standing and filtering (color value 111)
150 ° C roasted sesame oil: roasted oil obtained by roasting sesame at a roasting temperature of 150 ° C, pressing, standing and filtering (color value 56)
Refined rapeseed oil: Refined oil obtained by deoxidizing, decolorizing and deodorizing canola crude oil (Nisshin Canola Oil).
(2)結果
測定結果を表3に示す。
表3に示されるとおり、試料番号1Cの試験油は、220℃焙煎ごま油からなる油であり、試料番号2Cの試験油は、180℃焙煎ごま油からなる油であり、試料番号3Cの試験油は、150℃焙煎ごま油からなる油である。試料番号4Cは、未焙煎の精製油からなる油であり、試料番号5Cは、油を滴下しなかった。 As shown in Table 3, the test oil of sample number 1C is an oil made of 220 ° C. roasted sesame oil, the test oil of sample number 2C is an oil made of 180 ° C. roasted sesame oil, and the test of sample number 3C The oil is an oil composed of 150 ° C. roasted sesame oil. Sample No. 4C is an oil composed of unroasted refined oil, and Sample No. 5C was not dripped with oil.
表3の結果から、焙煎食用油において、焙煎温度が上昇すると色値も大きくなり、色値が高いほど、高い保温効果を示すことがわかった。 From the results in Table 3, it was found that, in the roasted edible oil, the color value increases as the roasting temperature increases, and the higher the color value, the higher the heat retention effect.
Claims (9)
Y+10×R+10×B ・・・ 式(1)
ここで、Y、R、Bは、ロビボンド比色計(25.4mmセル)で測定したY値(黄色スライドの値)、R値(赤色スライドの値)、B値(青色スライドの値)を表す。 Adding the oil containing roasted edible oil to a liquid containing 80% by mass or more of water so that the amount of roasted edible oil is 0.0007 g or more per 1 cm 2 of the liquid surface area. The oil containing the roasted edible oil has a color value represented by the following formula (1) of 20 or more:
Y + 10 × R + 10 × B (1)
Here, Y, R, and B represent the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) measured with a Robibond colorimeter (25.4 mm cell). Represent.
Y+10×R+10×B ・・・ 式(1)
ここで、Y、R、Bは、ロビボンド比色計(25.4mmセル)で測定したY値(黄色スライドの値)、R値(赤色スライドの値)、B値(青色スライドの値)を表す。 A beverage containing an oil containing roasted edible oil in a beverage containing 80% by mass or more of water so that the amount of roasted edible oil is 0.0007 g or more per 1 cm 2 of the liquid surface area of the beverage. The oil containing the roasted edible oil has a color value represented by the following formula (1) of 20 or more:
Y + 10 × R + 10 × B (1)
Here, Y, R, and B represent the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) measured with a Robibond colorimeter (25.4 mm cell). Represent.
水で液体に戻された飲料に添加された際に前記飲料の液面の面積1cm2あたり焙煎食用油が0.0007g以上の量となるように焙煎食用油を含む油であって、下記式(1)により表される色値が20以上である油と、
前記飲料を入れるための容器と
を含むことを特徴とする容器入り飲料:
Y+10×R+10×B ・・・ 式(1)
ここで、Y、R、Bは、ロビボンド比色計(25.4mmセル)で測定したY値(黄色スライドの値)、R値(赤色スライドの値)、B値(青色スライドの値)を表す。 A concentrate of beverage returned to liquid with water,
An oil containing roasted edible oil such that when added to a beverage returned to a liquid with water, the amount of roasted edible oil is 0.0007 g or more per 1 cm 2 of liquid surface area of the beverage, An oil having a color value represented by the following formula (1) of 20 or more;
And a container for containing the beverage.
Y + 10 × R + 10 × B (1)
Here, Y, R, and B represent the Y value (yellow slide value), R value (red slide value), and B value (blue slide value) measured with a Robibond colorimeter (25.4 mm cell). Represent.
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