JPH0452318B2 - - Google Patents
Info
- Publication number
- JPH0452318B2 JPH0452318B2 JP59048203A JP4820384A JPH0452318B2 JP H0452318 B2 JPH0452318 B2 JP H0452318B2 JP 59048203 A JP59048203 A JP 59048203A JP 4820384 A JP4820384 A JP 4820384A JP H0452318 B2 JPH0452318 B2 JP H0452318B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- oil
- capsule
- flavor
- edible oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000002775 capsule Substances 0.000 claims description 37
- 239000008157 edible vegetable oil Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 15
- 241000209094 Oryza Species 0.000 description 44
- 235000007164 Oryza sativa Nutrition 0.000 description 44
- 235000009566 rice Nutrition 0.000 description 44
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 19
- 239000011248 coating agent Substances 0.000 description 17
- 238000000576 coating method Methods 0.000 description 17
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 238000010411 cooking Methods 0.000 description 16
- 230000000694 effects Effects 0.000 description 13
- 239000003925 fat Substances 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 13
- 108010010803 Gelatin Proteins 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 3
- 235000005043 Oryza sativa Japonica Group Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000010497 wheat germ oil Substances 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- -1 etc.) Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は食用油カプセルに関するものであり、
殊に各種調理用途、特に炊飯用として好適な食用
油カプセルに関するものである。
炊飯時に少量の食用油を添加すると、多少品質
の劣る米であつても炊きあがつた飯はつやのある
外観を呈し、しかも風味がかなり改良されること
はよく知られ、かつ実行されているところであ
る。そして、食用油を使用した炊飯用風味改良剤
も、従来からいくつか市販されている。これらは
通常、洗米後の米に水とともに適宜量加え、つい
で常法により炊飯するのである。その量は少なく
ては勿論、多過ぎても油つぽくなるばかりで所期
の風味改良効果は得られない。従つて、油脂ない
し改良剤の添加量は、比較的狭い範囲で適正にコ
ントロールする必要がある。
しかしながら、所定量の液状油脂を正確に加え
ることは、特に家庭でこれを行う場合、所要油脂
量の少ないこともあつて、かなり面倒である。そ
して、炊飯する米の量に応じて油脂ないし改良剤
の使用量も適宜変えねばならず、手軽に実行しが
たい。
一方、適宜の皮膜を用いてカプセル化した油脂
製品も昨今多く市販され、調理用途等に利用され
ている。このような製品にあつてはカプセル一粒
あたりの油脂量が所定量に調整されているので、
前記のような風味改良目的で応用する場合、その
添加量のコントロールはきわめて容易となる筈で
ある。
そこで、本発明者はこの観点から、所定量の油
脂およびその他の添加剤をカプセル化した炊飯用
風味改良剤を試作したところ、極めて使い易い反
面、案に相違して期待どおりの風味改良効果が得
られず、むしろ風味や食感の低下すら招くことが
多かつた。その原因を調べたところ、風味の低下
はカプセル一粒あたりの油脂の量に対して皮膜材
の量が多いことに起因するものと思われた。すな
わち、市販品も含め一般に油脂カプセルは、カプ
セル総重量に対する皮膜重量が30％前後に及ぶの
が普通であり、そのため皮膜材として用いられて
いるゼラチンが風味・食感等に悪影響を及ぼすの
である。これは、ゼラチン以外の皮膜材の場合で
も同様であつた。
従来の油脂カプセルにおいて、カプセル総重量
に対する被膜材の重量が上記のように30％程度で
あつたのは、被膜厚みのコントロールが難しいこ
と及びカプセルにおける接着面強度確保の観点に
立つたものであると考えられる。しかしながら、
油脂カプセルを構成する被膜材の量過多に起因す
る上記の課題を克服するためには、カプセルにお
ける被膜材の重量比率を低下させることが肝要で
あると考えられる。そこで、本発明者は、この点
に関連して鋭意検討した結果、被膜重量比率が５
％程度でも比較的堅牢な油脂カプセルを形成し得
ることを見い出し、又被膜重量比率が20％迄であ
れば、被膜材に起因する飯の風味の低下が全く認
められないばかりでなく、むしろ風味の改善効果
は、食用油を単独で添加した場合よりも遥かに良
好であり、更に飯にネバリを与えて食感を向上さ
せ、しかもこれらの効果は飯を凍結処理し、その
後に解凍した場合にも発現することを見い出して
本発明を完成するに至つた。
本発明において、カプセルにおける皮膜材の重
量比率は５〜20％、好ましくは10〜17％がよい。
この比率が５％以下ではカプセルの皮膜形成が困
難となる場合もあり、また、20％以上では前記の
諸効果が十分に得られず、かつ皮膜材による風味
への悪影響が現われはじめる。
カプセルの材質としては、通常用いられるゼラ
チン、アルギン酸カルシウム等のほか、プルラン
などの食用皮膜形成材があげられる。特に蛋白系
の皮膜形成材の場合に飯にねばりを与える効果が
著しい。
カルシウム中に封入する食用油としては、商品
形態の面からは通常の液状動植物油、たとえば大
豆油、菜種油、トウモロコシ油、米油、サフラワ
ー油、ひまわり油、小麦胚芽油、パーム油等、あ
るいはこれらを調合したものが好ましいが、食用
油は必ずしも液状である必要はなく、ラード、ヘ
ツド等の固形脂やマーガリン、シヨートニング、
その他の乳化型油脂の類まで使用することができ
る。更に、必要によりこの油中に着色料、着香
料、ビタミン類、調味料等の添加物を加えること
もできる。また、従来、前記皮膜中にはこれら添
加物を加えることは行なわれていなかつたが（着
色料、着香料を除く）、本発明においてはビタミ
ン類（ビタミンB1，B2，B6，B12、パントテン
酸、ナイアシン等）、ミネラル類（カルシウム、
鉄、りん等）等を皮膜中に加えることにより、炊
飯用などにおいて洗米中に失われる栄養分を補給
し得るとともに栄養バランスを適宜調整すること
も可能となる。
カプセル中に封入する食用油の量は、調理・炊
飯等の目的に応じて任意に決めて差し支えない
が、家庭における利用を目的とする場合は、一般
に１〜20ｇ、多くは２〜10ｇの範囲で選ばれる。
用途にもよるが、食用油が１ｇ以下では、たとえ
皮膜重量比率が５〜20％の範囲であつても本発明
の効果は十分現われるに至らず、また、現状では
内容量20ｇ以上のものとしてカプセル化すること
は、技術的に困難を来たす場合が多い。
食用油カプセルの製造にあたつては、従来から
の平板法によるものは勿論、ロータリー式、シー
ムレスタイプのいずれによることもでき、このよ
うにして得られた本発明の食用油カプセルは炊飯
は勿論、その他油いため等各種調理用に使用する
ことができる。
炊飯用途にあつては、特に外米、古米、古古米
等、品質の劣る米に用いた場合、その品質改良効
果は顕著である。外米は、いわゆる粘りがなく、
しかも風味の悪いことで殆どの日本人には好まれ
ず、また、古米あるいは古古米は保存中に生起す
る風味低下によつて商品価値の下落が著しい。こ
のような米に本発明の食用油カプセルを添加して
炊飯した場合、炊上がつた飯は外観、風味・食感
ともに特等米の飯と全く変わらないものとなる。
この効果は市販の特等米においても同様で、本発
明の食用油カプセルを添加して炊飯することによ
つて、その食味はまさに穫れたての新米のそれに
変貌する。このほか、前述のように食用油ないし
カプセル皮膜には自由に栄養成分、調味料、その
他の添加物を加えることができるから、本発明の
カプセルを炒め物その他の調理に利用した場合に
も、使い方が極めて容易である上、調味なども自
由自在に変化させることができ、その利用範囲は
広い。
また、本発明の食用油カプセルは従来製品より
も皮膜の厚みが薄いので製品の透光性は著るしく
高く透明感に富んだ美麗なものであり、商品価値
が極めて高い。
製造例 １
食用油としてサフラワー油、皮膜形成材として
ゼラチンを選び、常法により１粒あたり食用油４
ｇを含み皮膜重量が下記の通りであるカプセルを
製造した。
皮膜重量（％）：３，５，10，15，20，25，30，
35
試験例 １
常法により洗米したタイ米各２合に製造例１に
より得たカプセル各１粒を加え、ガス炊飯器によ
り炊飯したのち20名のパネルによつて外観、風味
等のパネルテストを行なつた。なお、日本米（コ
シヒカリ）２合を同条件で炊飯（カプセル無添
加）して対照とした。その結果は下記表のとおり
であつた。
The present invention relates to an edible oil capsule,
In particular, it relates to an edible oil capsule suitable for various cooking uses, especially for rice cooking. It is well known and practiced that adding a small amount of edible oil when cooking rice gives the cooked rice a shiny appearance and considerably improves the flavor, even if the rice is of slightly inferior quality. be. Several flavor improvers for cooking rice using edible oil have also been commercially available. These are usually added in appropriate amounts to washed rice together with water, and then cooked in a conventional manner. Of course, if the amount is too small, it will just become greasy and the desired flavor improvement effect will not be obtained. Therefore, it is necessary to properly control the amount of oil or fat or improving agent added within a relatively narrow range. However, adding precisely a predetermined amount of liquid fat is quite cumbersome, especially when doing this at home, partly because the amount of fat required is small. Furthermore, the amount of oil or fat or improver used must be changed depending on the amount of rice to be cooked, which is difficult to implement easily. On the other hand, many oil and fat products encapsulated using appropriate films are now on the market and are used for cooking purposes and the like. For such products, the amount of oil and fat per capsule is adjusted to a predetermined amount, so
When applied for the purpose of flavor improvement as described above, the amount added should be extremely easy to control. Therefore, from this point of view, the present inventor prototyped a flavor improver for rice cooking that encapsulated a predetermined amount of oil and fat and other additives, and found that although it was extremely easy to use, it did not have the expected flavor improvement effect. In fact, this often resulted in a decrease in flavor and texture. When we investigated the cause, we found that the decrease in flavor was due to the large amount of coating material relative to the amount of fat and oil per capsule. In other words, in general, oil and fat capsules, including commercial products, usually have a coating weight of around 30% of the total weight of the capsule, and as a result, the gelatin used as the coating material has a negative effect on flavor, texture, etc. . This was also the case with coating materials other than gelatin. In conventional oil and fat capsules, the weight of the coating material relative to the total weight of the capsule is about 30% as mentioned above, because it is difficult to control the thickness of the coating and from the viewpoint of ensuring the strength of the adhesive surface of the capsule. it is conceivable that. however,
In order to overcome the above-mentioned problem caused by an excessive amount of the coating material constituting the fat/oil capsule, it is considered important to reduce the weight ratio of the coating material in the capsule. Therefore, as a result of intensive study in relation to this point, the present inventor found that the coating weight ratio was 5.
We found that relatively strong oil and fat capsules can be formed even when the coating weight ratio is up to 20%, and not only is there no deterioration in the flavor of rice due to the coating material, but the flavor is actually improved. The improvement effect is much better than when edible oil is added alone, and it also gives stickiness to the rice and improves the texture, and these effects are even greater when the rice is frozen and then thawed. The present invention was completed based on the discovery that this also occurs in the following cases. In the present invention, the weight ratio of the coating material in the capsule is 5 to 20%, preferably 10 to 17%.
If this ratio is less than 5%, it may be difficult to form a capsule film, and if it is more than 20%, the above-mentioned effects cannot be obtained sufficiently, and the film material begins to have an adverse effect on the flavor. Capsule materials include commonly used gelatin, calcium alginate, etc., as well as edible film-forming materials such as pullulan. Particularly in the case of protein-based film-forming materials, the effect of imparting stickiness to rice is remarkable. The edible oil to be encapsulated in the calcium may be ordinary liquid animal or vegetable oils such as soybean oil, rapeseed oil, corn oil, rice oil, safflower oil, sunflower oil, wheat germ oil, palm oil, etc. A mixture of these is preferred, but edible oils do not necessarily have to be liquid; they can be solid fats such as lard, head, margarine, cornstarch,
Other emulsified fats and oils can also be used. Furthermore, additives such as coloring agents, flavoring agents, vitamins, seasonings, etc. can be added to this oil if necessary. Furthermore, conventionally, these additives have not been added to the film (except for colorants and flavorings), but in the present invention, vitamins (vitamins B 1 , B 2 , B 6 , B 12 , pantothenic acid, niacin, etc.), minerals (calcium,
By adding iron, phosphorus, etc.) to the film, it is possible to replenish the nutrients lost during rice washing in rice cooking, etc., and also to adjust the nutritional balance as appropriate. The amount of edible oil to be encapsulated in the capsule can be determined arbitrarily depending on the purpose of cooking, rice cooking, etc., but when it is intended for home use, it is generally in the range of 1 to 20 g, and often 2 to 10 g. be selected.
Although it depends on the use, if the amount of edible oil is less than 1 g, the effect of the present invention will not be fully realized even if the coating weight ratio is in the range of 5 to 20%. Encapsulation is often technically difficult. Edible oil capsules can be manufactured by any of the conventional flat plate method, rotary method, and seamless type, and the edible oil capsules of the present invention obtained in this way can be used not only for cooking rice but also for cooking rice. It can be used for various cooking purposes such as for cooking other oils. When used for cooking rice, the quality improvement effect is particularly noticeable when used for rice of poor quality, such as foreign rice, old rice, old aged rice, etc. Foreign rice has no so-called stickiness,
Furthermore, most Japanese people do not like it because of its poor flavor, and the commercial value of aged rice or aged rice decreases significantly due to the flavor deterioration that occurs during storage. When such rice is cooked by adding the edible oil capsule of the present invention, the cooked rice will have an appearance, flavor, and texture that are completely the same as those of special rice.
This effect is similar to commercially available special rice, and by adding the edible oil capsule of the present invention and cooking the rice, the taste changes to that of freshly harvested rice. In addition, as mentioned above, nutritional ingredients, seasonings, and other additives can be freely added to the edible oil or capsule film, so when the capsules of the present invention are used in stir-fry or other cooking, It is extremely easy to use, and the seasoning can be changed at will, so its range of uses is wide. In addition, since the edible oil capsule of the present invention has a thinner film than conventional products, the product has significantly higher translucency, is transparent and beautiful, and has extremely high commercial value. Production example 1 Select safflower oil as the edible oil and gelatin as the film forming material, and add 4 edible oil per grain using the usual method.
Capsules were prepared containing: Film weight (%): 3, 5, 10, 15, 20, 25, 30,
35 Test Example 1 One capsule each obtained in Production Example 1 was added to two cups each of Thai rice washed in a conventional manner, and the rice was cooked in a gas rice cooker.A panel test of appearance, flavor, etc. was conducted by a panel of 20 people. I did it. As a control, 2 cups of Japanese rice (Koshihikari) were cooked under the same conditions (no capsules added). The results were as shown in the table below.
【表】
上記表から明らかなように、皮膜重量５〜20％
のカプセルを添加した場合に、外米は内地米な
み、あるいはそれ以上の外観、風味を持つまでに
改良された。この効果は油のみを同量用いただけ
では得られず、油と皮膜材とが特定の比率の場合
に生ずる特異な効果と推察される。
試験例 ２
製造例１により得た皮膜重量10％の食用油カプ
セル１粒を試験例１と同様に日本米（コシヒカ
リ）２合に加えて炊飯した。これを同じ条件で炊
飯したカプセル無添加の日本米（コシヒカリ）と
比較したところ、パネル全員（20名）が外観、風
味・食感ともにカプセル添加のものをより良好と
判断した。
製造例２及び試験例３
米油、小麦胚芽油を用い、ゼラチンを皮膜とし
て内容油重量４ｇ、皮膜重量15％の食用油カプセ
ルを製造し、本カプセル１粒を古米２合に添加し
て炊飯したのち、飯を−20℃で凍結して60日間保
存した。
その後これを解凍してパネルテストに供したと
ころ、新米の炊きたての飯と全く変わらぬ外観な
らびに風味・食感を有する旨パネル構成員（20
名）は回答した。一方、前記食用油カプセルを添
加せずに同じ米を炊飯し、同様に凍結・保存した
ものは、解凍したときの外観、風味・食感が前者
に遠く及ばない旨、パネル構成員は併せて回答し
た。[Table] As is clear from the table above, the coating weight is 5 to 20%
When capsules were added, foreign rice was improved to have an appearance and flavor comparable to or even better than domestic rice. This effect cannot be obtained by using only the same amount of oil, but is presumed to be a unique effect that occurs when the oil and coating material are in a specific ratio. Test Example 2 One edible oil capsule with a film weight of 10% obtained in Production Example 1 was added to 2 cups of Japanese rice (Koshihikari) and cooked in the same manner as in Test Example 1. When this was compared with Japanese rice without capsules (Koshihikari) cooked under the same conditions, all the panelists (20 people) judged that the rice with capsules was better in terms of appearance, flavor, and texture. Production Example 2 and Test Example 3 Using rice oil and wheat germ oil, edible oil capsules with a gelatin coating and a content oil weight of 4 g and a coating weight of 15% were produced, and one capsule was added to two cups of old rice to cook rice. Thereafter, the rice was frozen at -20°C and stored for 60 days. When the rice was then thawed and subjected to a panel test, panel members (20
(name) answered. On the other hand, the panel members also noted that when the same rice is cooked without adding the edible oil capsules and frozen and stored in the same way, the appearance, flavor, and texture when thawed are not even close to the former. I answered.
Claims (1)
油カプセルにおいて、カプセル１個の中に封入さ
れる食用油の重量が１〜20ｇであつて、カプセル
重量に対する皮膜重量が５〜20％であることを特
徴とする食用油カプセル。1. In an edible oil capsule formed by encapsulating edible oil using an edible film material, the weight of the edible oil encapsulated in each capsule is 1 to 20 g, and the weight of the film is 5 to 20% of the weight of the capsule. An edible oil capsule characterized by:
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59048203A JPS60192799A (en) | 1984-03-15 | 1984-03-15 | Edible oil capsule |
| KR1019850001792A KR850006492A (en) | 1984-03-15 | 1985-03-19 | Edible oil and fat capsule and cooking method using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59048203A JPS60192799A (en) | 1984-03-15 | 1984-03-15 | Edible oil capsule |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60192799A JPS60192799A (en) | 1985-10-01 |
| JPH0452318B2 true JPH0452318B2 (en) | 1992-08-21 |
Family
ID=12796824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59048203A Granted JPS60192799A (en) | 1984-03-15 | 1984-03-15 | Edible oil capsule |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS60192799A (en) |
| KR (1) | KR850006492A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013129168A1 (en) * | 2012-02-29 | 2013-09-06 | 日清オイリオグループ株式会社 | Capsule food and capsule-containing fat or oil composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57115497A (en) * | 1981-01-09 | 1982-07-17 | Nisshin Oil Mills Ltd | Manufacture of powdery fat |
-
1984
- 1984-03-15 JP JP59048203A patent/JPS60192799A/en active Granted
-
1985
- 1985-03-19 KR KR1019850001792A patent/KR850006492A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57115497A (en) * | 1981-01-09 | 1982-07-17 | Nisshin Oil Mills Ltd | Manufacture of powdery fat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013129168A1 (en) * | 2012-02-29 | 2013-09-06 | 日清オイリオグループ株式会社 | Capsule food and capsule-containing fat or oil composition |
| JPWO2013129168A1 (en) * | 2012-02-29 | 2015-07-30 | 日清オイリオグループ株式会社 | Capsule food and oil composition containing capsules |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60192799A (en) | 1985-10-01 |
| KR850006492A (en) | 1985-10-14 |
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| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |