JPS60192799A - Edible oil capsule - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an edible oil capsule, and more particularly 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 glossy appearance and improves its flavor, even if the rice is of slightly inferior quality. By the way.

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 small, but if it is too large, it will become oily 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 can be 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 appropriately measured 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. In such products, the amount of oil and fat in the capsule/grain is adjusted to a predetermined amount, so when used for flavor improvement purposes as described above, it should be extremely easy to control the amount added. It is.

Therefore, from this perspective, the present inventor prototyped a flavor improver for cooking rice that encapsulated a predetermined amount of yam fat and other additives, and found that although it was extremely easy to use, it did not meet expectations. The flavor-improving effect was not obtained, and in fact, the flavor and texture often deteriorated. When the cause of this was investigated, it was found that the decrease in flavor was caused by the large amount of coating material compared to the amount of fat and oil in the capsule-grain mixture.

In other words, oil and fat capsules, including commercial products, are generally used as cuffs.

It is common for the weight of the coating to be around 30% of the total weight of the cells, and therefore the gelatin used as the coating material has an adverse effect on flavor, texture, etc. this is,
The same was true for coating materials other than gelatin.

In order to eliminate this drawback, it is conceivable to reduce the weight ratio of the coating material in the capsule.

Therefore, as a result of studying this point, the present inventor found that it is not the case that there is no deterioration in the flavor of rice due to the coating material when the coating weight ratio is 5"-20%, but rather that the flavor improvement effect is greater when the edible oil is used alone. It has been discovered that when added, the texture is much better, it also gives stickiness to the rice and improves its texture, and these effects are not lost even after the rice is frozen. Ta.

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 materials such as seratin and calcium alginate, as well as edible film-forming materials such as Burlanca. Particularly in the case of a protein-based film-forming phase, the effect of imparting stickiness to rice is remarkable.

From the standpoint of product form, the edible oil to be encapsulated in the capsules may include ordinary liquid animal and vegetable oils such as soybean oil, rapeseed oil, corn oil, rice oil, safflower oil, sunflower oil, wheat germ oil, etc. It is preferable to use oil such as milk oil or a mixture of these, but the edible oil does not necessarily have to be liquid; solid fats such as lard and head, margarine, shortening, and other emulsified oils and fats can also be used. I can do it.

Furthermore, additives such as colorants, flavoring agents, vitamins, seasonings, etc. can be added to the coconut oil if necessary. Furthermore, conventionally, these additives have not been added to the film (colorants, etc.).

In the present invention, vitamins (vitamin Bl + B2 t B6 r B12 + pantothenic acid, niacin, etc.), minerals (calcium i,
By adding phosphorus, etc.) to the film, it is possible to replenish the nutrients lost during rice washing in rice cooking, etc., and it is also possible to adjust the deep nutrition balance as appropriate.

The amount of edible oil to be encapsulated in the capsule can be arbitrarily determined depending on the purpose of cooking, rice cooking, etc., but when the purpose is to use it at home, it is generally 1 to 20 g, often 2 g.
~10g.

Although it depends on the use, if the amount of edible oil is 1 g or less, 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 as more than g is often technically difficult.

The edible oil capsules of the present invention can be manufactured not only by the conventional plate method but also by a rotary set or a zimless squib.The edible oil capsules of the present invention thus obtained can be used not only for cooking rice but also for cooking. It can be used for various cooking purposes, such as cooking oil.

In the case of rice cooking, especially when used for rice of inferior quality such as foreign rice, old rice, old rice, etc., its quality improvement effect is remarkable. Foreign rice does not have so-called stickiness and has a bad flavor, so it is not liked by most Japanese people, and old rice or aged rice suffers from a significant decline in its commercial value due to the loss of flavor 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. 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 for stir-frying or other cooking. However, it is extremely easy to use, and the seasoning can be changed at will, so its range of use is wide.

Furthermore, since the edible oil capsule of the present invention has a thinner film than conventional products, the product has a layered, high translucency and is beautiful with a rich sense of transparency, and has extremely high commercial value.

Production Example 1 Safflower oil was selected as the edible oil and gelatin was selected as the film-forming material. Capsules containing 4 g of edible oil per capsule and having a film weight as shown below were produced in a conventional manner.

(to film weight): 3, 5, 10, 15, 20, 25, 3
0.35 Test Example 1 61 capsules obtained according to Production Example 1 were added to 2 cups of Thai rice washed in a conventional manner, and the rice was cooked in a gas rice cooker.The appearance and flavor were evaluated by a panel of 20 people. A panel test was conducted. 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.

(Compared to A size Teru) (Same as left) Good Almost the same bad Good Almost the same employment! ... Oil f addition O (ha) 0 20 tatami 0 20 capsules are cooked quickly (15%) 2 1s 02 18 0 Same as above (20%)
) + 19 01 19 0 Same as above (30%) 0 10 100 5 15 Poor texture,
A strange odor is felt (35%) 0 8 120 0 20 Same As is clear from the above table, when 5 to 20% capsules are added to the film weight, foreign rice has an appearance similar to that of domestic rice, or even better. , flavor? : Improved to the point where it lasts. This effect cannot be obtained by using only oil in the same amount, and is presumed to be a unique effect that occurs when the oil and coating material are in a specific ratio.

Test Example 2 In the same manner as in Test Example 1, 2 cups of Japanese rice (Koshihikari) was added with edible oil capsules having a film weight of 10% obtained in Production Example 1, and the rice was cooked. When we compared this with Japanese rice without capsule additives (Koshihikari) cooked under the same conditions, all the panelists (20 people) agreed with the appearance.

The product with capsules added was judged to be good for both flavor and texture.

Using rice oil and wheat germ oil, we manufacture edible oil capsules with a gelatin coating and a content oil weight i of 4 g 1 coating weight - ft of 15%. One capsule of this capsule is added to 2 cups of old rice and cooked, and then the rice is boiled. It was frozen at 20°C and stored for 60 days.

When this was then thawed and subjected to a panel test, panel members (20 people) responded that it had the same appearance, flavor, and texture as freshly cooked rice. 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.

Patent applicant: Showa Sangyo Co., Ltd.

Claims (1)

[Scope of Claims] (11) In an edible oil capsule formed by enclosing an edible oil using an edible film, the film weight relative to the capsule weight is 5 to 5.
An edible oil capsule characterized in that it contains 20%. (2) The edible oil capsule according to claim 1, which contains vitamins and/or minerals in the edible film.