JP5909386B2 - Liquid insulation method - Google Patents

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 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. 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.

  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.

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.

  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.

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.

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.

  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.

  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.

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.

  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.

  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.

  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 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.

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.

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.

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.

  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.

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.

  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.

  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. .

  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.

  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.

  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.

  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.

  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.

  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 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.

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.

  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.

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.

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.

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.

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.

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

  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.

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) 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.

[Experimental conditions]
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.

  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.

  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.

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) 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.

[Experimental conditions]
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.

  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.

  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.

  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.

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.

[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) Results Table 1 shows the measurement results of the oil film diameter. Two experiments were performed for each oil, and Table 1 shows the average values.

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.

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.

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.

  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.

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.

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) 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.

[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.

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) Results Table 2 shows the measurement results.

  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.

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.

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.

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.

Example 3
In this example, the relationship between the roasting temperature and the heat retaining effect of the roasted edible oil was examined.

(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.

[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 ° 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) Results Table 3 shows the measurement results.

  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.

  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)

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.   The method according to claim 1, wherein the roasted edible oil has a (Y + 10 × R + 10 × B) value of 50 or more.   The method according to claim 1 or 2, wherein the roasted edible oil is at least one oil selected from roasted sesame oil, roasted rapeseed oil, roasted soybean oil and roasted safflower oil.   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 oil containing the roasted edible oil is added in an amount of 0.007 to 1.0 g per 1 cm ² of the liquid surface area. the method of. 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. 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.