JPWO2013129168A1 - Capsule food and oil composition containing capsules - Google Patents
Capsule food and oil composition containing capsules Download PDFInfo
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- JPWO2013129168A1 JPWO2013129168A1 JP2014502138A JP2014502138A JPWO2013129168A1 JP WO2013129168 A1 JPWO2013129168 A1 JP WO2013129168A1 JP 2014502138 A JP2014502138 A JP 2014502138A JP 2014502138 A JP2014502138 A JP 2014502138A JP WO2013129168 A1 JPWO2013129168 A1 JP WO2013129168A1
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
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- 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
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Abstract
咀嚼時の風味油脂の風味持続性を実現し、液だれが少ない風味油脂含有カプセル食品および当該カプセル食品を含有するカプセル含有油脂組成物を提供することである。可食性皮膜で被覆してなるカプセル食品において、カプセルの芯部に風味油脂を含有し、当該カプセルの比重が水より軽いことを特徴とするカプセル食品および当該カプセル食品を含有するカプセル含有油脂組成物である。It is intended to provide a flavored oil-and-fat-containing capsule food that achieves the flavor sustainability of the flavored oil / fat during chewing and has little dripping, and a capsule-containing oil / fat composition containing the capsule food. Capsule foods coated with an edible film, containing flavored oils and fats in the core of the capsules, and having a specific gravity lighter than water, and capsule-containing oil / fat compositions containing the capsule foods It is.
Description
本発明は、咀嚼時の風味油脂の風味持続性を実現し、液だれが少ない風味油脂含有カプセル食品および当該カプセル食品を含有するカプセル含有油脂組成物に関する。 The present invention relates to a flavored oil-and-fat-containing capsule food that achieves the flavor sustainability of a flavored oil-and-fat during chewing and has little dripping, and a capsule-containing oil-and-fat composition containing the capsule food.
オリーブ油、焙煎ごま油などの未脱臭油脂は、風味油脂の１種であり、独特な風味を有するため、風味付けのために各種食品に用いられる。サラダ、パン、クッキー、せんべいなどにおいて、これらの未脱臭油脂を直接トッピング、または塗布して、食用に供される。 Undeodorized fats and oils such as olive oil and roasted sesame oil are one type of flavored fats and oils and have a unique flavor and are used in various foods for flavoring. In salads, breads, cookies, rice crackers, etc., these non-deodorized fats and oils are directly topped or applied and used for food.
食品を口の中で咀嚼する過程で、これらの未脱臭油脂の風味は弱くなってしまう。そこで、これらの未脱臭油脂による風味を持続させようとした場合、多量の未脱臭油脂をトッピング、または塗布する必要がある。しかし、これらの未脱臭油脂は、液状であるため、サラダ、パン、クッキー、せんべい等の食品の表面に少量しか保持されず、保持しきれないものは、食品から落下する（垂れる）ため、食品にトッピング、または塗布できる量が十分でなく、また、油脂の垂れにより、周囲が汚れるなどの難点があり、これらを改善した商品が望まれていた。 In the process of chewing food in the mouth, the flavor of these non-deodorized fats and oils becomes weak. Therefore, in order to maintain the flavor of these non-deodorized fats and oils, it is necessary to top or apply a large amount of non-deodorized fats and oils. However, since these non-deodorized fats and oils are liquid, only a small amount is retained on the surface of food such as salad, bread, cookies, rice crackers, etc., and those that cannot be retained fall (droop) from the food. The amount that can be topped or coated on the surface is not sufficient, and the surroundings become dirty due to dripping of oils and fats.
一方、食用油を含有させた食品用カプセルは、従来から食用油の量を簡便に調整する目的で炊飯用途などに用いられてきたが（特許文献１）、食品へのトッピング用途、付着用途での使用は想定されていなかった。また、魚卵様食品のように、カプセルの芯部の一部に精製油（サラダ油）を用いた例もあるが、カプセルの芯部はほとんどが水溶性成分であり、風味づけも水溶性調味料によるもので、油脂の風味・特性改善を開示するものではなかった（特許文献２）。 On the other hand, food capsules containing edible oil have been conventionally used for cooking rice for the purpose of easily adjusting the amount of edible oil (Patent Document 1), but for food topping and adhesion applications. The use of was not envisaged. In addition, there is an example of using refined oil (salad oil) for a part of the capsule core as in fish-like foods, but the capsule core is mostly water-soluble ingredients, and the flavoring is also water-soluble seasoning. It did not disclose flavor and property improvement of fats and oils (Patent Document 2).
解決しようとする課題は、咀嚼時の風味油脂の風味持続性を実現し、液だれが少ない風味油脂含有カプセル食品および当該カプセル食品を含有するカプセル含有油脂組成物を提供することを目的とする。 The problem to be solved is to provide a flavored oil-and-fat-containing capsule food that achieves the flavor sustainability of the flavored oil-and-fat during mastication, and a capsule-containing oil-and-fat composition containing the capsule food.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、可食性皮膜で被覆してなるカプセル食品を用いることで上記課題が解決できることを見出し、本発明を完成するに至った。具体的には、以下のものを提供する。 As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using a capsule food coated with an edible film, and have completed the present invention. . Specifically, the following are provided.
（１）可食性皮膜で被覆してなるカプセル食品において、カプセルの芯部に未脱臭油脂、香味食用油から選ばれる１以上の風味油脂を含有し、当該カプセルの比重が水より軽いことを特徴とするカプセル食品。 (1) Capsule food coated with an edible film contains at least one flavor oil selected from non-deodorized oil and flavored edible oil in the core of the capsule, and the specific gravity of the capsule is lighter than water And capsule food.
（２）可食性皮膜で被覆してなるカプセル食品において、カプセルの芯部に上記未脱臭油脂を含有し、当該カプセルの比重が水より軽いことを特徴とする（１）に記載のカプセル食品。 (2) The capsule food according to (1), wherein the capsule food formed by coating with an edible film contains the non-deodorized oil in the core of the capsule, and the specific gravity of the capsule is lighter than water.
（３）上記カプセルの直径が０．２〜２．０ｃｍであることを特徴とする（１）または（２）に記載のカプセル食品。 (3) The capsule food according to (1) or (2), wherein the capsule has a diameter of 0.2 to 2.0 cm.
（４）上記未脱臭油脂が、バージンオリーブ油、ツバキ油、焙煎植物油から選ばれることを特徴とする（１）〜（３）のいずれかに記載のカプセル食品。 (4) The capsule food according to any one of (1) to (3), wherein the non-deodorized fat is selected from virgin olive oil, camellia oil, and roasted vegetable oil.
（５）上記風味油脂が、抗酸化剤を含有した風味油脂であることを特徴とする（１）〜（５）のいずれかに記載のカプセル食品。 (5) The capsule food according to any one of (1) to (5), wherein the flavor oil is a flavor oil containing an antioxidant.
（６）上記カプセルが、さらにカプセル表面に未脱臭油脂が付着していることを特徴とする（１）〜（５）のいずれかに記載のカプセル食品。 (6) The capsule food according to any one of (1) to (5), wherein the capsule further has an undeodorized oil / fat attached to the capsule surface.
（７）上記可食性皮膜がアルギン酸カルシウムを含むことを特徴とする（１）〜（６）のいずれかに記載のカプセル食品。 (7) The capsule food according to any one of (1) to (6), wherein the edible film contains calcium alginate.
（８）上記アルギン酸カルシウムを含む可食性皮膜に、増粘多糖類を含有することを特徴とする（７）に記載のカプセル食品。 (8) The capsule food according to (7), wherein the edible film containing calcium alginate contains a thickening polysaccharide.
（９）可食性皮膜で被覆してなるカプセルの芯部に、未脱臭油脂、香味食用油から選ばれる１以上の風味油脂が含まれ、当該カプセルの比重が水より軽く、当該カプセルが油脂中、酸性水溶液中、又は無機塩水溶液中に浸漬されていることを特徴とするカプセル含有油脂組成物。 (9) One or more flavored oils and fats selected from non-deodorized oil and flavored edible oil are contained in the core of the capsule coated with an edible film, the specific gravity of the capsule is lighter than water, and the capsule is in the oil A capsule-containing oil / fat composition which is immersed in an acidic aqueous solution or an inorganic salt aqueous solution.
（１０）可食性皮膜で被覆してなるカプセルの芯部に上記未脱臭油脂が含まれ、当該カプセルの比重が水より軽く、当該カプセルが油脂中、酸性水溶液中、又は無機塩水溶液中に浸漬されていることを特徴とする（９）に記載のカプセル含有油脂組成物。 (10) The above-mentioned undeodorized oil and fat is contained in the core of the capsule coated with an edible film, the specific gravity of the capsule is lighter than water, and the capsule is immersed in the oil and fat, in an acidic aqueous solution, or in an inorganic salt aqueous solution The capsule-containing oil / fat composition according to (9), wherein
本発明によれば、咀嚼時の風味油脂の風味持続性を実現し、液だれが少ない風味油脂含有カプセル食品および当該カプセル食品を含有するカプセル含有油脂組成物を提供できる。風味油脂含有カプセル食品を食品へトッピング、または食品へ付着させた場合、液状油脂に比べてトッピング量、または付着量を多くすることができる。また、カプセルが油脂中、酸性水溶液中、又は無機塩水溶液中に浸漬されているカプセル含有油脂組成物を用いることで、輸送時のカプセルの破損を防止し、カプセルの衛生性を保つことができる。 ADVANTAGE OF THE INVENTION According to this invention, the flavor persistence of the flavor oil and fat at the time of chewing is implement | achieved, and the capsule containing oil-fat composition containing the flavor oil-and-fat containing capsule food and the said capsule foodstuff with little dripping can be provided. When the flavored oil / fat-containing capsule food is topped on the food or attached to the food, the amount of topping or the amount attached can be increased compared to the liquid oil / fat. In addition, by using a capsule-containing oil and fat composition in which the capsule is immersed in an oil or fat, an acidic aqueous solution, or an inorganic salt aqueous solution, the capsule can be prevented from being damaged during transportation, and the hygienic properties of the capsule can be maintained. .
以下、本発明について詳細に説明する。
本発明のカプセル食品は、可食性皮膜で被覆してなるカプセル食品であり、カプセルの芯部には風味油脂を含有し、当該カプセルの比重は水より軽い。Hereinafter, the present invention will be described in detail.
The capsule food of the present invention is a capsule food coated with an edible film. The capsule core contains flavor oil and fat, and the specific gravity of the capsule is lighter than water.
本発明で用いるカプセルの可食性皮膜としては、通常、食用カプセル用に使用されているゼラチン、アルギン酸カルシウムのほか、プルラン、寒天、デンプン等が挙げられる。この中で、食感等の点からアルギン酸カルシウムが好ましい。また、これらの成分以外に膜に適度な強度を付与する点で、副素材として増粘多糖類を含有することが好ましい。増粘多糖類としては、キサンタンガム、ローカストビーンガム、加工でんぷん等が好ましい。 Examples of the edible film of the capsule used in the present invention include gelatin, calcium alginate, pullulan, agar, starch and the like which are usually used for edible capsules. Among these, calcium alginate is preferable from the viewpoint of texture and the like. In addition to these components, it is preferable to contain a thickening polysaccharide as a secondary material in terms of imparting appropriate strength to the film. As the thickening polysaccharide, xanthan gum, locust bean gum, processed starch and the like are preferable.
カプセルの芯部には、風味を有する風味油脂を用いる。具体的には、未脱臭油脂、香味食用油から選ばれる１以上の風味油脂を用いる。一般の食用油脂は、脱ガム、脱酸、脱色、脱臭、脱ロウなどの工程を経るが、高温減圧蒸留を行う脱臭工程により、油脂本来の風味が減少してしまう。そのため、本発明で芯部に、脱臭工程を経ていない未脱臭油脂を用いる。また、未脱臭油脂としては、バージンオリーブ油、ツバキ油、焙煎植物油が好ましい。焙煎植物油としては、植物種子を焙煎して得られた焙煎ごま油、焙煎なたね油、焙煎大豆油、焙煎ベニバナ油、焙煎落花生油などを用いることができる。本発明において、カプセルの芯部の油脂は、風味を有していればよく、これらバージンオリーブ油、ツバキ油、焙煎植物油の１以上にこれら以外の食用油をブレンドして用いることもできる。ブレンドできる食用油としては、特に限定するものではないが、例えば、大豆油、菜種油、コーン油、ひまわり油、紅花油、胡麻油、綿実油、米油、パームオレイン、オリーブ油、落花生油、亜麻仁油、紫蘇油、エゴマ油、牛脂、豚脂、魚油等の精製油脂（脱臭油脂）、およびこれらをエステル交換、分別等を行った加工油脂等の２０℃で液状の油脂を１種以上用いることが好ましい。 A flavored oil having a flavor is used for the core of the capsule. Specifically, one or more flavor oils and fats selected from non-deodorized fats and oils and flavored edible oils are used. General edible fats and oils undergo steps such as degumming, deoxidation, decolorization, deodorization, and dewaxing, but the original flavor of the fats and oils is reduced by the deodorization step of performing high-temperature vacuum distillation. Therefore, undeodorized fats and oils which have not passed through the deodorizing process are used for the core part in the present invention. Moreover, as undeodorized fats and oils, virgin olive oil, camellia oil, and roasted vegetable oil are preferable. As the roasted vegetable oil, roasted sesame oil, roasted rapeseed oil, roasted soybean oil, roasted safflower oil, roasted peanut oil and the like obtained by roasting plant seeds can be used. In the present invention, the fats and oils in the core of the capsule need only have a flavor, and one or more of these virgin olive oil, camellia oil, and roasted vegetable oil can be blended with edible oils other than these. The edible oil that can be blended is not particularly limited. For example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm olein, olive oil, peanut oil, linseed oil, shiso It is preferable to use one or more liquid oils and fats at 20 ° C. such as refined oils and fats (deodorized oils and fats) such as oil, sesame oil, beef tallow, pork fat and fish oil, and processed oils and the like obtained by transesterification and fractionation.
本発明においては、風味油脂として香味食用油を用いることができるが、香味食用油は、食用植物油脂に香味原料（香辛料、香料又は調味料）等を加えたものであり、当該香味原料の香味を有するものをいう。香味食用油として特に限定するものではないが、ネギ油、ガーリックオイル、バジルオイル、ジンジャーオイル、レッドペッパーオイル、ブラックペッパーオイル、ラー油などの香料原料を精製油脂やオリーブオイル等の未精製油脂に室温又は加熱して浸し、香料成分を溶出させた香味食用油を用いることができる。また、オレンジオリーブオイルのように油脂を搾油するときに柑橘類等と一緒に搾油した香味食用油を用いることができる。さらに、精製油や未精製油にバターフレーバー、バニラ香料、オレンジ香料、キャラメル香料、レモン香料、ストロベリー香料などの香料を添加した香味食用油を用いることができる。また、油脂にバターオイル等の風味を有する油脂を添加した油脂を用いることができる。なお、香味食用油の風味として特に限定するものではないが、野菜風味、きのこ風味、果物風味、乳製品風味、カレー風味等の他、未脱臭油脂の風味に前述の風味が付与された風味等が挙げられる。 In the present invention, flavored edible oils can be used as flavored oils and fats, but flavored edible oils are edible vegetable oils and fats added with a flavor raw material (spices, flavorings or seasonings) and the like. The thing which has. Although it is not particularly limited as a flavored edible oil, fragrance raw materials such as leek oil, garlic oil, basil oil, ginger oil, red pepper oil, black pepper oil, and chili oil are used in refined fats and oils such as olive oil at room temperature. Alternatively, a flavored edible oil that has been heated and soaked to elute the perfume ingredients can be used. Moreover, the flavored edible oil squeezed with citrus fruits etc. when squeezing fats and oils like orange olive oil can be used. Furthermore, flavored edible oils obtained by adding flavors such as butter flavor, vanilla flavor, orange flavor, caramel flavor, lemon flavor, and strawberry flavor to refined or unrefined oil can be used. Moreover, the fats and oils which added fats and oils which have flavors, such as butter oil, to fats and oils can be used. The flavor of the flavored edible oil is not particularly limited, but in addition to vegetable flavor, mushroom flavor, fruit flavor, dairy product flavor, curry flavor, etc. Is mentioned.
ブレンド比について、特に限定するものではないが、芯部の油脂中に風味油脂が３質量％以上含むものが好ましく、１０質量％以上含むものがより好ましく、４０質量％以上がさらに好ましい。最も好ましくは、風味油脂が８０〜１００質量％である。 Although it does not specifically limit about blend ratio, The thing containing 3 mass% or more of flavor oils and fats in the fats and oils of a core part is preferable, The thing containing 10 mass% or more is more preferable, and 40 mass% or more is further more preferable. Most preferably, flavor oils and fats are 80-100 mass%.
本発明においては、カプセルの芯部には風味油脂を含む十分な量の油脂を含有する必要がある。少なくとも、カプセルの比重が水より軽くなる必要があり、好ましくは、カプセル重量の５０質量％以上が油脂である必要がある。さらに好ましくは、カプセルの重量の８０質量％以上が油脂である。 In the present invention, it is necessary to contain a sufficient amount of fat and oil including flavor oil and fat in the core of the capsule. At least the specific gravity of the capsule needs to be lighter than that of water, and preferably 50% by mass or more of the capsule weight should be oil or fat. More preferably, 80% by mass or more of the weight of the capsule is fat.
本発明で用いるカプセル食品、またはカプセル含有油脂組成物は、他の食品にトッピング、または付着させて用いる。この場合、カプセルの直径が、０．２〜２．０ｃｍであることが好ましい。カプセルの直径が、０．２〜２．０ｃｍであることで、カプセル同士が付着することで、食品からの落下を防止することができる。０．２ｃｍ以下では、カプセル中に十分な量の風味油脂を含有することができず、また、口の中で咀嚼した場合、カプセルが破壊できず、カプセル内の風味油脂がでてこないという問題が発生する。また、２．０ｃｍ以上では、トッピング時にカプセル同士の付着が十分できず、落下しやすく、また、食感も悪い。なお、カプセルの直径が０．３〜１．５ｃｍがより好ましく、カプセルの直径が０．３〜１．０ｃｍが最も好ましい。 The capsule food or the fat-and-oil composition containing capsules used in the present invention is used by being topped or attached to other foods. In this case, the capsule diameter is preferably 0.2 to 2.0 cm. When the capsule has a diameter of 0.2 to 2.0 cm, the capsules adhere to each other, thereby preventing a drop from the food. If it is 0.2 cm or less, a sufficient amount of flavor oil and fat cannot be contained in the capsule, and when chewed in the mouth, the capsule cannot be broken and the flavor oil and fat in the capsule does not come out. Will occur. On the other hand, when the thickness is 2.0 cm or more, the capsules cannot be sufficiently adhered to each other at the time of topping, are easily dropped, and have a poor texture. The capsule diameter is more preferably 0.3 to 1.5 cm, and the capsule diameter is most preferably 0.3 to 1.0 cm.
本発明では、カプセル表面に、風味油脂が付着していることにより、カプセル食品を口の中で咀嚼する以前に、風味油脂の風味が口の中で広がり、さらに、カプセル芯部に含有する風味油脂量を低減することができるから、好ましい。この時、カプセル表面の風味油脂は他の油脂とブレンドしたものでもかまわないが、好ましくは、風味油脂がカプセル表面の全油脂中１質量％以上であることが好ましく、５質量％以上がより好ましく、４０質量％以上がさらに好ましい。最も好ましくは、風味油脂がカプセル表面の全油脂中８０〜１００質量％である。また、カプセルの芯部に含有する風味油脂濃度が低い場合、カプセル表面の全油脂中の風味油脂の濃度は、カプセルの芯部に含有する全油脂中の風味油脂濃度より高いことが、風味上好ましい。 In the present invention, the flavor oil is attached to the capsule surface, so that the flavor of the flavor oil spreads in the mouth before the capsule food is chewed in the mouth, and further the flavor contained in the capsule core. Since the amount of fats and oils can be reduced, it is preferable. At this time, the flavor oil and fat on the capsule surface may be blended with other oils and fats, but preferably the flavor oil and fat is preferably 1% by mass or more, more preferably 5% by mass or more in the total oil and fat on the capsule surface. 40% by mass or more is more preferable. Most preferably, flavor oils and fats are 80-100 mass% in the total fats and oils of the capsule surface. In addition, when the concentration of the flavor oil / fat contained in the core of the capsule is low, the concentration of the flavor oil / fat in the total fat / oil on the capsule surface is higher than the concentration of the flavor / fat in the total fat / fat contained in the core of the capsule. preferable.
風味油脂とブレンドする油脂は、特に限定するものではないが、大豆油、菜種油、コーン油、ひまわり油、紅花油、胡麻油、綿実油、米油、パームオレイン、オリーブ油、落花生油、亜麻仁油、紫蘇油、エゴマ油、牛脂、豚脂、魚油等の精製油脂（脱臭油脂）、およびこれらをエステル交換、分別等を行った加工油脂等の２０℃で液状の油脂を１種以上用いることが好ましい。なお、油脂は、抗酸化剤を含むことが好ましい。抗酸化剤としては、油脂中にもともと存在するトコフェロール類、トコトリエノール類、カロテン類、フェルラ酸誘導体、リグナン類、ユビキノン類、キサンチン類、ポリフェノール類、茶抽出物等の成分やそれらを添加して用いることができ、また、アスコルビン酸誘導体等の合成抗酸化剤を添加して用いることができる。 Fats and oils to be blended with flavor oils and fats are not particularly limited, but soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm olein, olive oil, peanut oil, linseed oil, shiso oil It is preferable to use one or more liquid oils and fats at 20 ° C. such as refined fats and oils (deodorized fats and oils) such as sesame oil, beef tallow, pork fat and fish oil, and processed fats and oils obtained by transesterification and separation of these. In addition, it is preferable that fats and oils contain an antioxidant. As antioxidants, ingredients such as tocopherols, tocotrienols, carotenes, ferulic acid derivatives, lignans, ubiquinones, xanthines, polyphenols, tea extracts, etc. that are also present in oils and fats are added and used. In addition, a synthetic antioxidant such as an ascorbic acid derivative can be added and used.
また、本発明において、可食性皮膜で被覆してなるカプセルの芯部に風味油脂が含まれ、カプセルが油脂中に浸漬されているカプセル含有油脂組成物であることが好ましい。油脂中にカプセルを浸漬させておくことで、流通時のカプセルの破損、可食性皮膜に水分を含むカプセルの腐敗を防ぐことができる。このカプセルを浸漬させる油脂は、大豆油、菜種油、コーン油、ひまわり油、紅花油、胡麻油、綿実油、米油、パームオレイン、オリーブ油、落花生油、亜麻仁油、紫蘇油、エゴマ油、牛脂、豚脂、魚油等の精製油脂（脱臭油脂）、前述の風味油脂およびこれらをエステル交換、分別等を行った加工油脂等の２０℃で液状の油脂を１種以上用いることが好ましい。なお、カプセルを浸漬させる油脂として風味油脂はカプセルの破損、腐敗を防ぐ目的では、必ずしも必須成分ではないが、カプセル食品を口の中で咀嚼する以前に、風味油脂の風味が口の中で広がり、さらに、カプセル芯部に含有する風味油脂量を低減することができるから、カプセルを浸漬させる油脂中に風味油脂を含む、またはカプセルを浸漬させる油脂が風味油脂であることが好ましい。これら、カプセルを油脂に浸漬させたカプセル含有油脂組成物は、食品へのトッピング、または食品への付着時に、スプーンなどで油脂の付着したカプセルを取り出し、使用することができる。 Moreover, in this invention, it is preferable that it is a capsule containing oil-fat composition by which flavor fats and oils are contained in the core part of the capsule formed by coating with an edible film, and the capsule is immersed in fats and oils. By immersing the capsules in the fats and oils, it is possible to prevent the capsules from being damaged during distribution and the capsules containing moisture in the edible film from being spoiled. The oils to immerse this capsule are soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm olein, olive oil, peanut oil, linseed oil, shiso oil, beef tallow, beef tallow It is preferable to use one or more types of oils and fats that are liquid at 20 ° C., such as refined oils and fats (deodorized oils and fats) such as fish oil, the aforementioned flavored oils and fats, and processed oils and fats that have been transesterified and fractionated. In addition, flavor oils and fats are not necessarily essential components for the purpose of preventing capsule breakage and spoilage as fats and oils to immerse capsules, but the flavors of flavor oils and fats spread in the mouth before chewing capsule foods in the mouth. Furthermore, since the amount of flavor oil contained in the capsule core can be reduced, it is preferable that the oil containing the flavor oil in the oil into which the capsule is immersed or the oil in which the capsule is immersed is a flavor oil. These capsule-containing oil / fat compositions obtained by immersing capsules in oil / fat can be used by taking out the capsule with oil / fat attached with a spoon or the like when topping on food or adhering to food.
また、本発明において、可食性皮膜で被覆してなるカプセルの芯部に風味油脂が含まれ、カプセルが酸性水溶液や無機塩水溶液に浸漬されていることが、流通時のカプセルの破損を防止し、カプセルの衛生性を保つ点で好ましい。可食性皮膜がアルギン酸カルシウムの場合は、特にカルシウム等のアルカリ金属塩水溶液であることが好ましい。 Further, in the present invention, the core of the capsule coated with the edible film contains flavor oil and fat, and the capsule is immersed in an aqueous acid solution or an aqueous inorganic salt solution to prevent the capsule from being damaged during distribution. It is preferable in terms of maintaining the hygienic properties of the capsule. When the edible film is calcium alginate, an aqueous alkali metal salt solution such as calcium is particularly preferable.
本発明で用いるカプセルの製造においては、平板式、ロータリー式、シームレス式などのいずれの方法でも採用できる。また、カプセルの可食性皮膜剤の量、カプセル中に封入する油脂の量は、カプセル化可能で、カプセルの強度、食感等の点で好適な範囲であればよく、特に限定するものではない。 In the production of the capsule used in the present invention, any of a flat type, a rotary type and a seamless type can be adopted. Further, the amount of the edible film agent of the capsule and the amount of the fats and oils to be enclosed in the capsule are not particularly limited as long as they can be encapsulated and are within a suitable range in terms of capsule strength, texture, and the like. .
なお、本発明でアルギン酸カルシウムを可食性皮膜に用いる場合を例示する。まず、水性原料を用意する。水溶性カルシウム塩（例えば塩化カルシウム）又はこれを清水等に溶解したカルシウム塩溶液を、水に添加する。塩化カルシウムの場合は、水に対して塩化カルシウム量が０．５質量％以上、通常は１質量％程度になるように添加する。また、水性原料に粘性を付与したい場合には、ローカストビーンガム、グアーガム、キサンタンガム、カラギーナン、加工デンプン等の増粘多糖類を一種以上、水に加え、攪拌しながら溶解する。増粘多糖類の添加量は水に対して０．１〜３．０質量％程度がよく、０．１〜１質量％がより好ましい。また増粘多糖類は、加熱して溶解してもよい。 In addition, the case where calcium alginate is used for an edible film by this invention is illustrated. First, an aqueous material is prepared. A water-soluble calcium salt (for example, calcium chloride) or a calcium salt solution in which this is dissolved in fresh water or the like is added to water. In the case of calcium chloride, it is added so that the amount of calcium chloride is 0.5% by mass or more, usually about 1% by mass with respect to water. When it is desired to impart viscosity to the aqueous raw material, one or more thickening polysaccharides such as locust bean gum, guar gum, xanthan gum, carrageenan, and modified starch are added to water and dissolved while stirring. The addition amount of the thickening polysaccharide is preferably about 0.1 to 3.0% by mass, and more preferably 0.1 to 1% by mass with respect to water. The thickening polysaccharide may be dissolved by heating.
次に、この水性原料をミキサー中で攪拌しながら、風味油脂を含む油脂原料を注加して原料液を得る。そして、この原料液をアルギン酸ナトリウム、アルギン酸カリウム等のアルギン酸アルカリ金属塩水溶液中に注入して、アルギン酸カルシウムを皮膜とするカプセルを形成する。原料液の注入は、カプセルは水溶液に浮くため、水溶液の下部から注入することが好ましい。また、水溶液に滴下して行う場合、カプセル相互間の付着を防ぐために、アルギン酸アルカリ金属塩水溶液を撹拌しながら、行うことが好ましい。例えば原料液を直径２〜２０mmの水滴としてアルギン酸ナトリウム溶液中に注入し、お互いに付着させないようにしながらカプセルを逐次形成させる。このようにして原料液を水溶液中に注入すると、カプセルが水溶液に浮遊し、１〜５分間浸漬しておくと、液中から取り出す際には、アルギン酸カルシウム皮膜を外皮とした破れにくいカプセルが形成される。 Next, while this aqueous raw material is stirred in a mixer, an oil / fat raw material containing flavored oil / fat is added to obtain a raw material liquid. Then, this raw material liquid is injected into an aqueous solution of an alkali metal alginate such as sodium alginate or potassium alginate to form a capsule having calcium alginate as a film. The raw material liquid is preferably injected from the bottom of the aqueous solution because the capsule floats in the aqueous solution. Moreover, when performing by dripping at aqueous solution, in order to prevent adhesion between capsules, it is preferable to carry out, stirring alginate alkali metal salt aqueous solution. For example, the raw material liquid is injected into the sodium alginate solution as water droplets having a diameter of 2 to 20 mm, and capsules are sequentially formed so as not to adhere to each other. When the raw material liquid is injected into the aqueous solution in this way, the capsule floats in the aqueous solution, and when immersed for 1 to 5 minutes, a capsule that is hard to break with a calcium alginate film formed as a shell is formed when taken out from the liquid. Is done.
得られたカプセルに風味油脂をスプレー、塗布、浸漬工程を行うことで、カプセルに油脂を付着させることができる。また、カプセルを油脂に浸漬させたままにすることで、輸送時の衝撃等でカプセルが破損せず、衛生性も向上したカプセル含有油脂組成物を製造することができる。 Oils and fats can be attached to the capsules by spraying, applying and immersing the flavored oils and fats on the obtained capsules. Further, by leaving the capsule immersed in the oil and fat, the capsule-containing oil and fat composition can be produced in which the capsule does not break due to impact during transportation or the like and the hygiene is improved.
本発明のカプセル食品、及びカプセル含有油脂組成物は、各種食品へトッピング、または付着させることができる。例えば、パン類、ピザ類、ビスケット・クッキー・クラッカーなどの焼き菓子類、ケーキ類、アイスクリーム類、サラダ類、スープ類などが挙げられる。 The capsule food and the capsule-containing fat / oil composition of the present invention can be topped or attached to various foods. Examples thereof include baked goods such as breads, pizzas, biscuits, cookies, and crackers, cakes, ice creams, salads, and soups.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されるものではない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
以下、本発明の実施例に基づいて更に詳細に説明するが、本発明はこれらの記載に何ら限定されるものではない。 Hereinafter, although it demonstrates still in detail based on the Example of this invention, this invention is not limited to these description at all.
［実施例１］
＜カプセル食品１の製造＞
滅菌水１９．４５質量部に塩化カルシウム０．５質量部を加え、攪拌しながらキサンタンガム０．０５質量部を加え、水性原料を得た。この水性原料２０質量部を攪拌しながら、エキストラバージンオリーブ油８０質量部（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）を注加して原料液を得た。さらに、得られた原料液を内径４．０ｍｍのノズルで水滴とし、撹拌している０．５％アルギン酸ナトリウム水溶液中に滴下した。得られたカプセルを液中に１分間浸漬し、カプセルをアルギン酸ナトリウム溶液から取り出し、滅菌水にて洗浄し、カプセル食品１（カプセルの直径５〜７ｍｍ）が得られた。カプセル食品１は水に浮くものであった（以下の実施例におけるカプセル食品も同様）。[Example 1]
<Manufacture of capsule food 1>
0.5 parts by mass of calcium chloride was added to 19.45 parts by mass of sterilized water, and 0.05 parts by mass of xanthan gum was added with stirring to obtain an aqueous raw material. While stirring 20 parts by mass of this aqueous raw material, 80 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) was added to obtain a raw material liquid. Furthermore, the obtained raw material liquid was made into water droplets with a nozzle having an inner diameter of 4.0 mm and dropped into a stirring 0.5% aqueous sodium alginate solution. The obtained capsule was immersed in the solution for 1 minute, and the capsule was taken out from the sodium alginate solution and washed with sterilized water to obtain capsule food 1 (capsule diameter 5 to 7 mm). The capsule food 1 floated on water (the same applies to the capsule food in the following examples).
［実施例２］
＜カプセル食品２の製造＞
ノズルの内径を０．９ｍｍとした以外は、カプセル食品１と同様に製造し、カプセル食品２（カプセルの直径３〜５ｍｍ）が得られた。[Example 2]
<Manufacture of capsule food 2>
A capsule food 2 (capsule diameter 3 to 5 mm) was obtained in the same manner as in the capsule food 1 except that the inner diameter of the nozzle was 0.9 mm.
［実施例３］
＜カプセル含有油脂組成物１及びカプセル食品３の製造＞
実施例１で製造したカプセル食品１を１０質量部、エキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）３０質量部に浸漬させカプセル含有油脂組成物１を得た。さらに、カプセル含有油脂組成物１からカプセルを取り出し、エキストラバージンオリーブ油が付着しているカプセル食品３が得られた。[Example 3]
<Manufacture of capsule-containing oil and fat composition 1 and capsule food 3>
Capsule-containing oil / fat composition 1 was obtained by immersing 10 parts by mass of the capsule food 1 produced in Example 1 and 30 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.). Furthermore, the capsule was removed from the capsule-containing oil and fat composition 1 to obtain a capsule food 3 to which extra virgin olive oil was adhered.
［実施例４］
＜カプセル含有油脂組成物２及びカプセル食品４の製造＞
実施例２で製造したカプセル食品２を１０質量部、エキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）３０質量部に浸漬させカプセル含有油脂組成物２を得た。さらに、カプセル含有油脂組成物２からカプセルを取り出し、エキストラバージンオリーブ油が付着しているカプセル食品４が得られた。[Example 4]
<Manufacture of capsule-containing oil and fat composition 2 and capsule food 4>
The capsule food / fat composition 2 was obtained by immersing the capsule food 2 produced in Example 2 in 10 parts by mass and 30 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.). Furthermore, the capsule was taken out from the capsule-containing oil and fat composition 2, and a capsule food 4 to which extra virgin olive oil was adhered was obtained.
［比較例１］
実施例１及び２で使用したエキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）を比較例１とした。[Comparative Example 1]
The extra virgin olive oil used in Examples 1 and 2 (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) was used as Comparative Example 1.
［実施例５］
カプセル食品１〜４、またはエキストラバージンオリーブ油を直径５ｃｍの円盤状のクラッカーに小さじ１杯分トッピングを行った。クラッカー重量、トッピング量、３０秒後のクラッカー重量を測定し、トッピングの残存量を算出した。同操作を１０回行い、その平均値の結果を表１に示す。さらに、エキストラバージンの風味を下記の手順で評価を行った。結果を表２に示す。
＜風味の評価＞[Example 5]
Capsule foods 1 to 4 or extra virgin olive oil was topped by a teaspoon into a disk-shaped cracker with a diameter of 5 cm. The cracker weight, topping amount, and cracker weight after 30 seconds were measured, and the remaining amount of topping was calculated. The same operation was performed 10 times, and the average result is shown in Table 1. Furthermore, the flavor of extra virgin was evaluated by the following procedure. The results are shown in Table 2.
<Evaluation of flavor>
＜風味の評価手順＞
計１０名のパネルが実施例５で製造したトッピングされたクラッカーを食し、１５回咀嚼し、咀嚼前と咀嚼中、咀嚼後のエキストラバージンオリーブ油の風味について、下記の４段階で評価し、平均値を算出した。
４：エキストラバージンオリーブ油の十分な風味を感じる
３：エキストラバージンオリーブ油の風味がある
２：エキストラバージンオリーブ油の風味が弱い
１：エキストラバージンオリーブ油の風味をほとんど感じない<Taste evaluation procedure>
A total of 10 panelists eat the topped crackers produced in Example 5, chew 15 times, and evaluate the flavor of extra virgin olive oil before and during chewing and after chewing in the following four levels, and the average value Was calculated.
4: Feel the full flavor of extra virgin olive oil 3: Have a flavor of extra virgin olive oil 2: Weak flavor of extra virgin olive oil 1: Feel little flavor of extra virgin olive oil
表１、２のとおり、本発明のカプセル食品１〜４は、比較例１のエキストラバージンオリーブ油に比べて、液だれが発生しない。また、咀嚼時の風味の持続性も高い。 As shown in Tables 1 and 2, the capsule foods 1 to 4 of the present invention do not cause dripping as compared with the extra virgin olive oil of Comparative Example 1. Moreover, the sustainability of the flavor at the time of chewing is also high.
［実施例６］
＜カプセル食品５の製造＞
エキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）をエキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）とキャノーラ油（日清オイリオグループ株式会社製 日清キャノーラ油）の質量比１０：９０のブレンド油とした以外は、カプセル食品１と同様に製造し、カプセル食品５（カプセルの直径５〜７ｍｍ）が得られた。[Example 6]
<Manufacture of capsule food 5>
Extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) Extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) and canola oil (Nisshin Oillio Group, Inc. Nisshin Canola Oil) ) Was produced in the same manner as the capsule food 1 except that the blended oil had a mass ratio of 10:90, and a capsule food 5 (capsule diameter 5 to 7 mm) was obtained.
［実施例７］
＜カプセル含有油脂組成物３及びカプセル食品６の製造＞
実施例６で製造したカプセル食品５を１０質量部、エキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）３０質量部に浸漬させカプセル含有油脂組成物３を得た。さらに、カプセル含有油脂組成物３からカプセルを取り出し、エキストラバージンオリーブ油が付着しているカプセル食品６が得られた。[Example 7]
<Manufacture of capsule-containing oil and fat composition 3 and capsule food 6>
The capsule food 5 produced in Example 6 was immersed in 10 parts by mass and 30 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.) to obtain a capsule-containing oil and fat composition 3. Further, the capsule was taken out from the capsule-containing oil and fat composition 3 to obtain a capsule food 6 to which extra virgin olive oil was adhered.
［比較例２］
実施例６で使用したエキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）とキャノーラ油（日清オイリオグループ株式会社製 日清キャノーラ油）の質量比１０：９０のブレンド油を比較例２とした。[Comparative Example 2]
Comparison of 10:90 blended oil of extra virgin olive oil used in Example 6 (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.) and canola oil (Nisshin Oillio Group Co., Ltd. Nisshin Canola Oil Co., Ltd.) Example 2 was adopted.
［実施例８］
カプセル食品５、カプセル食品６、またはエキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）とキャノーラ油（日清オイリオグループ株式会社製 日清キャノーラ油）の質量比１０：９０のブレンド油を直径５ｃｍの円盤状のクラッカーに小さじ１杯分トッピングを行い、実施例５と同様にエキストラバージンオリーブ油の風味を評価した。[Example 8]
Blend of capsule food 5, capsule food 6, or extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.) and canola oil (Nisshin Oillio Group Co., Ltd. Nissin canola oil) of 10:90 The oil was topped by a teaspoon into a disk-shaped cracker with a diameter of 5 cm, and the flavor of extra virgin olive oil was evaluated in the same manner as in Example 5.
表３のとおり、本発明のカプセル食品５〜６は、比較例２のエキストラバージンオリーブ油を含むブレンド油に比べて、咀嚼時の風味の持続性が高く、また、カプセル表面にエキストラバージンオリーブ油が付着したカプセル食品６は、咀嚼前の風味及び咀嚼時の風味持続性が非常に良好である。 As shown in Table 3, the capsule foods 5 to 6 of the present invention have higher flavor sustainability during chewing than the blended oil containing the extra virgin olive oil of Comparative Example 2, and the extra virgin olive oil adheres to the capsule surface. The capsule food product 6 has a very good flavor before chewing and a long-lasting flavor during chewing.
［実施例９］
＜カプセル食品７の製造＞
滅菌水１９．４５質量部に塩化カルシウム０．５質量部を加え、攪拌しながらグアガム０．０５質量部を加え、水性原料を得た。この水性原料２０質量部を攪拌しながら、焙煎ごま油８０質量部（日清オイリオグループ株式会社製）を注加して原料液を得た。さらに、得られた原料液を内径４．０ｍｍのノズルで水滴とし、撹拌している０．５％アルギン酸ナトリウム水溶液中に滴下した。得られたカプセルを液中に１分間浸漬し、カプセルをアルギン酸ナトリウム溶液から取り出し、滅菌水にて洗浄し、カプセル食品７（カプセルの直径５〜７ｍｍ）が得られた。
カプセル食品７は、カプセル食品１〜６と同様に、トッピング残存量が多く、咀嚼時の風味持続性が高い食品であった。[Example 9]
<Manufacture of capsule food 7>
0.5 parts by mass of calcium chloride was added to 19.45 parts by mass of sterilized water, and 0.05 parts by mass of guar gum was added with stirring to obtain an aqueous raw material. While stirring 20 parts by mass of this aqueous raw material, 80 parts by mass of roasted sesame oil (manufactured by Nisshin Oillio Group Co., Ltd.) was added to obtain a raw material liquid. Furthermore, the obtained raw material liquid was made into water droplets with a nozzle having an inner diameter of 4.0 mm and dropped into a stirring 0.5% aqueous sodium alginate solution. The obtained capsule was immersed in the solution for 1 minute, and the capsule was taken out from the sodium alginate solution and washed with sterilized water to obtain capsule food 7 (capsule diameter 5 to 7 mm).
As with the capsule foods 1 to 6, the capsule food 7 was a food with a large amount of remaining topping and high flavor sustainability during chewing.
［実施例１０］
実施例１のカプセル食品１と、実施例３のカプセル含有油脂組成物１をそれぞれ、５００ｇ、プラスチック袋に入れ、ＪＩＳＺ０２３２に準拠した振動試験を行い、さらにＪＩＳＺ０２０２に準拠した落下試験を行ったところ、実施例３のカプセル含有油脂組成物１中のカプセルに破損はないが、実施例１のカプセル食品１の一部に破損がみられた。[Example 10]
When the capsule food 1 of Example 1 and the capsule-containing oil / fat composition 1 of Example 3 were each put in a 500 g plastic bag, a vibration test based on JISZ0232 was performed, and a drop test based on JISZ0202 was further performed. Although the capsule in the capsule-containing oil and fat composition 1 of Example 3 was not damaged, a part of the capsule food 1 of Example 1 was damaged.
［実施例１１］
＜カプセル食品８の製造＞
カプセル食品１で用いたエキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）を、精製菜種油（日清オイリオグループ株式会社製 日清キャノーラ油）、香料１（長谷川香料株式会社製 バターフレーバー）、香料２（高砂香料株式会社製 ローストバターフレーバー）の質量比９９．６５：０．３：０．０５のブレンド油とした以外は、カプセル食品１と同様に製造し、カプセル食品８（カプセルの直径４〜５ｍｍ）が得られた。得られたカプセル食品８を、無機塩水溶液（滅菌水７６．７部、食塩２０部、塩化カルシウム２部、食酢１．３部）で浸漬させた食品を得た。[Example 11]
<Manufacture of capsule food 8>
Extra virgin olive oil used in capsule food 1 (BOSCO extra virgin olive oil manufactured by Nissin Oilio Group Co., Ltd.), refined rapeseed oil (Nisshin Oilio Group Co., Ltd. Nissin Canola Oil), flavor 1 (Hasegawa Inc. Butter Co., Ltd.) Flavor), Fragrance 2 (Roast Butter Flavor manufactured by Takasago Fragrance Co., Ltd.) Capsule diameter 4-5 mm) was obtained. The obtained capsule food 8 was dipped in an inorganic salt aqueous solution (sterilized water 76.7 parts, salt 20 parts, calcium chloride 2 parts, vinegar 1.3 parts).
［実施例１２］
＜カプセル食品９の製造及び保存試験＞
カプセル食品２で用いたエキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）を、エキストラバージンオリーブ油（日清オイリオグループ株式会社製 BOSCOエキストラバージンオリーブオイル）に対して０．０５質量％のトコフェロール（日清オイリオグループ株式会社製）を添加したオリーブ油に替えた以外は、カプセル食品２と同様に製造し、カプセル食品９（カプセルの直径３〜５ｍｍ）が得られた。得られたカプセル食品２とカプセル食品９を暗所に４週間保存し（２５℃）、保存前後のエキストラバージンオリーブ油のＰＯＶ（基準油脂分析試験法 ２．５．２．１−２００３ 過酸化物価）を測定し、ＰＯＶの上昇率を比較した。[Example 12]
<Manufacture and storage test of capsule food 9>
0.05% by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) used in capsule food 2 with respect to extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) A capsule food 9 (capsule diameter 3 to 5 mm) was obtained in the same manner as in capsule food 2 except that olive oil was added with tocopherol (Nisshin Oilio Group Co., Ltd.). The obtained capsule food 2 and capsule food 9 are stored in the dark for 4 weeks (25 ° C.), and POV of extra virgin olive oil before and after storage (reference oil analysis test method 2.5.2.1-2003 peroxide value) Were measured, and the rate of increase in POV was compared.
表４のとおり、本発明のカプセル食品９は、カプセル食品２に比較して、酸化安定性に優れていることがわかる。 As shown in Table 4, it can be seen that the capsule food 9 of the present invention is superior in oxidative stability compared to the capsule food 2.
Claims (10)
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| JPS5729248A (en) * | 1980-07-28 | 1982-02-17 | Nisshin Flour Milling Co Ltd | Capsule filled with food oil |
| JPS60141234A (en) * | 1983-12-29 | 1985-07-26 | Yoshihara Seiyu Kk | Edible liquid oil composition containing capsule |
| JPH0452318B2 (en) * | 1984-03-15 | 1992-08-21 | Showa Sangyo Co | |
| JPS61166358A (en) * | 1985-01-17 | 1986-07-28 | Meiji Seika Kaisha Ltd | Production of fat and oil spread for emulsified food |
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