WO2018047621A1 - Olive oil composition for beverage, olive oil beverage, and method for manufacturing same - Google Patents
Olive oil composition for beverage, olive oil beverage, and method for manufacturing same Download PDFInfo
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- WO2018047621A1 WO2018047621A1 PCT/JP2017/030062 JP2017030062W WO2018047621A1 WO 2018047621 A1 WO2018047621 A1 WO 2018047621A1 JP 2017030062 W JP2017030062 W JP 2017030062W WO 2018047621 A1 WO2018047621 A1 WO 2018047621A1
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
Definitions
- the present invention relates to an olive oil beverage in which the unique bitterness and difficulty of drinking olive oil are suppressed.
- Olive oil obtained from olive fruits is a vegetable oil containing various active ingredients, and has recently been attracting attention for its effect on improving health, reducing arteriosclerosis, gastric ulcer and constipation, strengthening bones, preventing aging, It is known that there are various effects such as skin beautifying effects.
- olive oil has a problem that it is bitter and bitter and is unsuitable for daily drinking. Therefore, it is the fact that it is mainly used in the field of cosmetics and external preparations.
- methods for suppressing unique odors and pain have been tried. It is provided as olive tea that is easy to drink by blending green tea and herbs. (Patent Document 2).
- the FDA US Food and Drug Administration announced on November 18, 2004 that foods containing olive oil may be labeled as "to reduce the risk of developing coronary heart disease”. did.
- the FDA can prevent heart disease in the coronary arteries simply by taking care to switch saturated fats to unsaturated fats, little by little every day. For example, they explain that only 2 tablespoons of olive oil (23 g) can be used instead of butter every day.
- An object of the present invention is to provide a novel olive oil-containing beverage which can suppress the unique bitterness and difficulty of drinking olive oil, which contributes to health promotion, and which can be taken daily.
- the present invention has intensively studied olive oil to develop an olive oil beverage suitable for daily drinking. As a result, they have found that by stably dispersing a specific amount of fluid food with respect to olive oil, it has been found that the unique bitterness and bitterness of olive oil can be suppressed, and the present invention has been completed.
- the present invention (1) It is characterized in that it contains 0.5 to 2 parts by mass of a flowable food with respect to 1 part by mass of olive oil, and the dispersed particles of 0.01 to 100 ⁇ m stably disperse the particles so that they can be ingested easily and easily.
- Olive oil composition for beverages (2) 0.5 to 2 parts by mass of fluid food per 1 part by mass of olive oil is contained, and at least one selected from polysaccharides and emulsifiers is added in total of 0.001 to 0.05 parts by mass.
- Beverage olive oil composition characterized.
- An olive oil composition for beverages characterized in that the olive oil is dispersed stably and can be consumed easily and smoothly.
- Olive oil suitable to be mixed with 0.5 to 150 parts by mass of a flowable food relative to 1 part by mass of olive oil in the olive oil composition according to any one of the inventions (1) to (3) Beverage.
- Oleic acid which is abundant in olive oil, lowers the so-called bad cholesterol level and raises the good cholesterol level to prevent arteriosclerosis. Therefore, regular feeding of olive oil makes it possible to prevent angina, chronic myocardial infarction, cerebral infarction and the like.
- Olive oil has been identified by comparative studies with other edible oils that it is the least burdensome fat in the stomach. In addition, research results have also been reported to be effective for the improvement of gastritis and gastric and duodenal ulcers. Taking a small amount of olive oil while fasting in the morning helps eliminate chronic constipation.
- Oleic acid promotes skeletal development and bone mineralization (calcium deposition in bone tissue) in children.
- the imbalance between linoleic acid and linolenic acid in nutrition of infants has adverse effects on the development of brain tissue etc., but the composition ratio of both fatty acids in olive oil resembles mother's milk, which is an ideal nutrition food for infants. Because it is, it can be used safely for baby food.
- the olive oil of the present invention is an oil obtained from olive fruits and may be liquid or powder, but liquid olive oil is preferable from the viewpoint of the effect of the present invention.
- the "fluid food” include water, juices, yogurt, jelly, alcoholic beverages, soups, milk beverages, heavy water, eggs, powdered foods such as powdered foods which can be swallowed without chewing, but from the point of the effect of the invention
- Fruit juice and vegetable juices are preferred.
- the "beverage” of the present invention preferably, water, juices, milk drinks and the like can be mentioned, but in terms of the effects of the invention, fruit juice and juices are preferable.
- polysaccharides such as native gellan gum, xanthan gum, guar gum and iota carrageenan, emulsifiers such as glycerin fatty acid, ester lecithin, saponin, casein sodium etc.
- emulsifiers such as glycerin fatty acid, ester lecithin, saponin, casein sodium etc.
- xanthan gum is preferred.
- different foods include natural sweeteners such as honey and maple syrup, meats, fish, plants, fermented foods and the like which can be taken by the human mouth, but the synergistic effect with the health component of olive oil of the present invention Natural foods such as tall vegetables and fruits are preferred.
- the olive oil composition for beverage is in a particle dispersion state of 0.01 to 100 ⁇ m or less, or one or more of polysaccharide and an emulsifier is added with 0.001 to 0.05 parts by mass, and 1 part by mass of olive oil On the other hand, 0.5 to 2 parts by mass of the flowable food is preferable.
- the content of the olive oil of the present invention is 0.5 to 150 parts by mass of the flowable food based on 1 part by mass of the olive oil. More preferably, 10 to 50 parts by mass is preferable.
- the manufacturing method of the olive oil beverage of this invention is not specifically limited, For example, the following method is mentioned.
- a method of producing a beverage a dispersing device is used to disperse and emulsify 100 ⁇ m or less, and dispersion of 100 ⁇ m or more mixes olive oil and fluid food, and mixes known food that is widely used as needed.
- powdered olive oil may be mixed with one or more types of powdered food, and the beverage may be rehydrated.
- it may be simply mixed, but it can be adjusted by mixing (hand shaking, mechanical stirring) under relatively mild mechanical conditions.
- the olive oil beverage is prepared by mixing olive oil and fluid food according to a conventional method, if necessary, mixing food, polysaccharide and emulsifier, adjusting pH, adding purified water and adjusting volume. It may be appropriately filtered and sterilized and sealed in a container that can be used as a normal beverage, such as a plastic bottle, a metal can, a paper container, or a bottle. Also, for jelly drinks and the like, in order to make it easy to drink, the jelly may be crushed and sealed in a container, and the frozen drink may be frozen and broken or a frozen machine may be used.
- polysaccharides or emulsifiers may be added to olive oil and a fluid food, and they may be shaken and agitated immediately before being enclosed in a beverage container and drinking.
- Example 1 Extra virgin olive oil 16 g Xanthan gum 0.5 g Water 481.5g Honey 2g The above ingredients were weighed and mixed to prepare an olive oil beverage, which became clean and easy to drink.
- Example 2 Extra virgin olive oil 16 g 0.3 g of xanthan gum Fruit juice 100% orange juice 483.7 g The above ingredients were weighed and mixed to prepare an olive oil beverage, so it became easy to drink because the sweetness and sourness were effective.
- Example 3 Olive oil 16g Xanthan gum 0, 5 g Water 483.5g The above ingredients were weighed and mixed to prepare an olive oil beverage, and the smell of olive oil could be enjoyed.
- Example 4 Olive oil 16g 0.3 g of xanthan gum Green tea 483.7g When the above components were weighed and mixed to prepare an olive oil beverage, the bitterness of olive oil was alleviated and it became easy to drink.
- Example 5 polysaccharide 0.001 part by weight olive oil 1000 g 1 g of xanthan gum Fruit juice 100% orange juice 1000 g
- Example 6 polysaccharide 0.05 parts by mass olive oil 1000 g 50 g of iota carrageenan Fruit juice 100% orange juice 1000 g
- Example 7 guar gum olive oil 1000 g Guar gum 5.g Fruit juice 100% orange juice 1000 g
- Example 8 Xanthan gum guar gum combined olive oil 1000 g 1 g of xanthan gum Guar gum 2g Fruit juice 100% orange juice 1000 g
- Example 9 jelly-like beverage olive oil 100 g 1 g of xanthan gum Agar 20g Lemon juice 10g Water 800g The above ingredients were mixed and crushed into a size that was easy to drink, or the size of the mouth was adjusted to make it easy to drink when drinking.
- Example 11 Olive oil 10 g divided into two layers and improved in appearance at the time of sale 1 g of xanthan gum 900 g of orange juice It was possible to disperse stably and taste deliciously by floating olive oil on liquid mixed with polysaccharide and orange juice and making it two layers beautifully and still shaking and stirring just before drinking.
- Example 2 is particularly easy to drink.
- polysaccharides and numerical ranges were implemented in Examples 5 to 8, and new olive oil beverages were implemented in Examples 9 to 11, and all were able to drink deliciously.
- the amount of olive oil is 150 parts by mass or more with respect to 1 part by mass of olive oil, it is hard to feel olive oil, and when it is 1 part by mass with a beverage or less, it is difficult to drink. However, if it is 0.05 parts by mass or more, it is too sticky to be suitable for beverages.
- As a composition of olive oil 0.5 parts by mass of beverage and 0.001 to 0.05 parts by mass of polysaccharide can be dispersed with respect to 1 part by mass of olive oil.
- the olive oil beverage of the present invention is mainly composed of olive oil, and is useful for health promotion and excellent in ease of drinking.
- the present invention can be used as a health promotion drink for adults, not only as a luxury item, by using olive oil containing an extremely excellent health component as a raw material, and can be satisfactory in functionality and taste. New beverage and health markets are expected.
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- 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)
- Non-Alcoholic Beverages (AREA)
- Edible Oils And Fats (AREA)
- Tea And Coffee (AREA)
Abstract
Provision of, and a method for manufacturing, a non-conventional, novel olive oil beverage that suppresses the distinctive bitterness of, and difficulty of drinking, olive oil, and that can be smoothly incorporated into daily life. It was discovered that dispersing a specific amount of a fluid beverage in olive oil in a stable manner makes it possible to suppress the distinctive bitterness of and difficulty of drinking olive oil. Specifically, the present invention is an olive oil beverage that can be consumed diluted or undiluted, in which 0.5 to 150 parts by mass of a fluid beverage, and if necessary, 0.001 to 0.05 parts by mass of a polysaccharide, an emulsifier, or food, can be added to 1 part by mass of olive oil.
Description
本発明は、オリーブオイルの独特の苦渋味及び飲みづらさを抑制したオリーブオイル飲料に関する。
The present invention relates to an olive oil beverage in which the unique bitterness and difficulty of drinking olive oil are suppressed.
オリーブの果実から得られるオリーブオイルは様々な有効成分を含有する植物油であって、健康状態の改善効果について最近注目されており、動脈硬化、胃潰瘍及び便秘の軽減、骨の強化、老化の防止、美肌作用等、様々な効果があることが知られている。
一方、オリーブオイルは苦渋味が強く、日常的な飲用には不向きであるという問題がある。そのため、主に化粧品や外用剤の分野で利用されているのが実態である。
従来、オリーブ葉については、独特の臭いや苦渋を抑える方法が試みられている。緑茶や
ハーブをブレンドすることで飲みやすくしたオリーブ茶として提供するものである。(特許文献 2)。しかしながら、オリーブ葉の抽出物を飲用するオリーブ茶と、オリーブオイルとでは、含まれる成分構成や含有が異なり、味の傾向が大きく異なる。今までに、オリーブオイルの独特の苦渋味や喉の違和感を抑え、飲みやすさので満足できるオリーブオイル飲料は報告されていない。 Olive oil obtained from olive fruits is a vegetable oil containing various active ingredients, and has recently been attracting attention for its effect on improving health, reducing arteriosclerosis, gastric ulcer and constipation, strengthening bones, preventing aging, It is known that there are various effects such as skin beautifying effects.
On the other hand, olive oil has a problem that it is bitter and bitter and is unsuitable for daily drinking. Therefore, it is the fact that it is mainly used in the field of cosmetics and external preparations.
Heretofore, with regard to olive leaves, methods for suppressing unique odors and pain have been tried. It is provided as olive tea that is easy to drink by blending green tea and herbs. (Patent Document 2). However, the composition and content of the ingredients contained in olive tea drinking olive leaf extract are different from those in olive oil, and the taste tendency is significantly different. To date, there has been no report of a satisfactory olive oil beverage because it suppresses olive oil's unique bitterness and throat discomfort and ease of drinking.
一方、オリーブオイルは苦渋味が強く、日常的な飲用には不向きであるという問題がある。そのため、主に化粧品や外用剤の分野で利用されているのが実態である。
従来、オリーブ葉については、独特の臭いや苦渋を抑える方法が試みられている。緑茶や
ハーブをブレンドすることで飲みやすくしたオリーブ茶として提供するものである。(特許文献 2)。しかしながら、オリーブ葉の抽出物を飲用するオリーブ茶と、オリーブオイルとでは、含まれる成分構成や含有が異なり、味の傾向が大きく異なる。今までに、オリーブオイルの独特の苦渋味や喉の違和感を抑え、飲みやすさので満足できるオリーブオイル飲料は報告されていない。 Olive oil obtained from olive fruits is a vegetable oil containing various active ingredients, and has recently been attracting attention for its effect on improving health, reducing arteriosclerosis, gastric ulcer and constipation, strengthening bones, preventing aging, It is known that there are various effects such as skin beautifying effects.
On the other hand, olive oil has a problem that it is bitter and bitter and is unsuitable for daily drinking. Therefore, it is the fact that it is mainly used in the field of cosmetics and external preparations.
Heretofore, with regard to olive leaves, methods for suppressing unique odors and pain have been tried. It is provided as olive tea that is easy to drink by blending green tea and herbs. (Patent Document 2). However, the composition and content of the ingredients contained in olive tea drinking olive leaf extract are different from those in olive oil, and the taste tendency is significantly different. To date, there has been no report of a satisfactory olive oil beverage because it suppresses olive oil's unique bitterness and throat discomfort and ease of drinking.
FDA(米食医薬品局)は、2004年11 月18 日、オリーブオイルを含んだ食品には、「冠状 動脈系の心臓病になるリスクを減らす」との趣旨のラベルを貼ってもいい、と発表した。 FDA は、毎日少しずつでも、飽和脂肪を不飽和脂肪に切り替えるよう食事に気をつけるだけで、冠状動脈系の心臓病の予防になる。例えば、毎日、大さじ2 杯のオリーブオイル (23g)をバターの代わりに使うだけでいい、と説明している。
The FDA (US Food and Drug Administration) announced on November 18, 2004 that foods containing olive oil may be labeled as "to reduce the risk of developing coronary heart disease". did. The FDA can prevent heart disease in the coronary arteries simply by taking care to switch saturated fats to unsaturated fats, little by little every day. For example, they explain that only 2 tablespoons of olive oil (23 g) can be used instead of butter every day.
本発明は、オリーブオイルの独特の苦渋味や飲みづらさを抑制し、健康増進に役立ち、日 常的に飲用可能な今までにないオリーブオイル含有飲料を提供することを課題とする。
An object of the present invention is to provide a novel olive oil-containing beverage which can suppress the unique bitterness and difficulty of drinking olive oil, which contributes to health promotion, and which can be taken daily.
本発明は、オリーブオイルについて、日常的な飲用に適したオリーブオイル飲料を開発すべく鋭意検討を行った。その結果、オリーブオイルに対して特定量の流動性食品を安定的に分散する事により、オリーブオイルの独特の苦渋味と飲みづらさを抑制できることを見出し、本発明を完成した。
The present invention has intensively studied olive oil to develop an olive oil beverage suitable for daily drinking. As a result, they have found that by stably dispersing a specific amount of fluid food with respect to olive oil, it has been found that the unique bitterness and bitterness of olive oil can be suppressed, and the present invention has been completed.
すなわち、本発明は、
(1)
オリーブオイル1質量部に対して0.5から2質量部の流動性食品を少なくとも1種類を含有し、分散粒子0.01から100μmで粒子が安定に分散していて飲みやすくスムーズに摂取できる事を特徴とする飲料用オリーブオイル組成物。
(2)
オリーブオイル1質量部に対して0.5から2質量部の流動性食品を少なくとも1種類を含有し、多糖類及び乳化剤のうちから選ばれる1種類以上を合計で0.001から0.05質量部を添加した事を特徴とする飲料用オリーブオイル組成物。
(3)
オリーブオイル1質量部に対して0.5質量部の飲料と、ネイティヴ型ジェランガム、キサンタンガム、イオタカラギナン、及びグァーガムからなる群から選択される少なくとも1種以上の多糖類を、総量で0.001から0.05質量部含有し、オリーブオイルが安定に分散していて飲み易くスムーズに摂取出来ることを特徴とする飲料用のオリーブオイル組成物。
(4)
前記(1)ないし(3)のいずれか1の発明に記載のオリーブオイル組成物中のオリーブオイル1質量部に対して0.5から150質量部の流動性食品を混合した事を好適とするオリーブオイル飲料。
(5)
希釈に用いた流動性食品と異なる食品少なくも1種類を添加した事を好適とする(4)記載のオリーブオイル飲料。
(6)
オリーブオイルと流動性食品の少なくとも1種類とを混合、撹拌又は分散装置を使用した、(4)または(5)のいずれか1つに記載のオリーブオイル飲料の製造方法。
(7)
発酵セルロース複合体、並びにネイティヴ型ジェランガム、キサンタンガム、イオタカラギナン、及びグァーガムからなる群から選択される少なくとも1種以上の多糖類を含有する水層と、オリーブオイルとを混合、及び撹拌する工程を含む、(4)又は(5)に記載のオリーブオイル飲料の製造方法。 That is, the present invention
(1)
It is characterized in that it contains 0.5 to 2 parts by mass of a flowable food with respect to 1 part by mass of olive oil, and the dispersed particles of 0.01 to 100 μm stably disperse the particles so that they can be ingested easily and easily. Olive oil composition for beverages.
(2)
0.5 to 2 parts by mass of fluid food per 1 part by mass of olive oil is contained, and at least one selected from polysaccharides and emulsifiers is added in total of 0.001 to 0.05 parts by mass. Beverage olive oil composition characterized.
(3)
A total of 0.001 to 0.05 parts by mass of 0.5 parts by mass of a beverage and at least one or more polysaccharides selected from the group consisting of native gellan gum, xanthan gum, iota carrageenan and guar gum per 1 part by mass of olive oil An olive oil composition for beverages, characterized in that the olive oil is dispersed stably and can be consumed easily and smoothly.
(Four)
Olive oil suitable to be mixed with 0.5 to 150 parts by mass of a flowable food relative to 1 part by mass of olive oil in the olive oil composition according to any one of the inventions (1) to (3) Beverage.
(Five)
An olive oil beverage according to (4), wherein at least one food different from the fluid food used for dilution is added.
(6)
The manufacturing method of the olive oil beverage as described in any one of (4) or (5) which uses an olive oil and at least 1 sort of fluid food in a mixing, stirring or dispersing apparatus.
(7)
Mixing and stirring an olive oil with an aqueous layer containing a fermented cellulose complex and at least one or more polysaccharides selected from the group consisting of native gellan gum, xanthan gum, iota carrageenan, and guar gum The manufacturing method of the olive oil beverage as described in (4) or (5).
(1)
オリーブオイル1質量部に対して0.5から2質量部の流動性食品を少なくとも1種類を含有し、分散粒子0.01から100μmで粒子が安定に分散していて飲みやすくスムーズに摂取できる事を特徴とする飲料用オリーブオイル組成物。
(2)
オリーブオイル1質量部に対して0.5から2質量部の流動性食品を少なくとも1種類を含有し、多糖類及び乳化剤のうちから選ばれる1種類以上を合計で0.001から0.05質量部を添加した事を特徴とする飲料用オリーブオイル組成物。
(3)
オリーブオイル1質量部に対して0.5質量部の飲料と、ネイティヴ型ジェランガム、キサンタンガム、イオタカラギナン、及びグァーガムからなる群から選択される少なくとも1種以上の多糖類を、総量で0.001から0.05質量部含有し、オリーブオイルが安定に分散していて飲み易くスムーズに摂取出来ることを特徴とする飲料用のオリーブオイル組成物。
(4)
前記(1)ないし(3)のいずれか1の発明に記載のオリーブオイル組成物中のオリーブオイル1質量部に対して0.5から150質量部の流動性食品を混合した事を好適とするオリーブオイル飲料。
(5)
希釈に用いた流動性食品と異なる食品少なくも1種類を添加した事を好適とする(4)記載のオリーブオイル飲料。
(6)
オリーブオイルと流動性食品の少なくとも1種類とを混合、撹拌又は分散装置を使用した、(4)または(5)のいずれか1つに記載のオリーブオイル飲料の製造方法。
(7)
発酵セルロース複合体、並びにネイティヴ型ジェランガム、キサンタンガム、イオタカラギナン、及びグァーガムからなる群から選択される少なくとも1種以上の多糖類を含有する水層と、オリーブオイルとを混合、及び撹拌する工程を含む、(4)又は(5)に記載のオリーブオイル飲料の製造方法。 That is, the present invention
(1)
It is characterized in that it contains 0.5 to 2 parts by mass of a flowable food with respect to 1 part by mass of olive oil, and the dispersed particles of 0.01 to 100 μm stably disperse the particles so that they can be ingested easily and easily. Olive oil composition for beverages.
(2)
0.5 to 2 parts by mass of fluid food per 1 part by mass of olive oil is contained, and at least one selected from polysaccharides and emulsifiers is added in total of 0.001 to 0.05 parts by mass. Beverage olive oil composition characterized.
(3)
A total of 0.001 to 0.05 parts by mass of 0.5 parts by mass of a beverage and at least one or more polysaccharides selected from the group consisting of native gellan gum, xanthan gum, iota carrageenan and guar gum per 1 part by mass of olive oil An olive oil composition for beverages, characterized in that the olive oil is dispersed stably and can be consumed easily and smoothly.
(Four)
Olive oil suitable to be mixed with 0.5 to 150 parts by mass of a flowable food relative to 1 part by mass of olive oil in the olive oil composition according to any one of the inventions (1) to (3) Beverage.
(Five)
An olive oil beverage according to (4), wherein at least one food different from the fluid food used for dilution is added.
(6)
The manufacturing method of the olive oil beverage as described in any one of (4) or (5) which uses an olive oil and at least 1 sort of fluid food in a mixing, stirring or dispersing apparatus.
(7)
Mixing and stirring an olive oil with an aqueous layer containing a fermented cellulose complex and at least one or more polysaccharides selected from the group consisting of native gellan gum, xanthan gum, iota carrageenan, and guar gum The manufacturing method of the olive oil beverage as described in (4) or (5).
本発明により、オリーブオイル特有の苦渋味と飲みづらさを抑制したオリーブオイル飲料を提供することが可能となった。又、オリーブオイルの健康成分を手軽に取り入れる事が可能となった。
According to the present invention, it has become possible to provide an olive oil beverage in which the bitterness and taste peculiar to olive oil are suppressed. Also, it became possible to easily incorporate the health component of olive oil.
以下オリーブオイルを常用する事の主な効果を記述する。
The main effects of using olive oil regularly are described below.
オリーブオイルに多く含まれるオレイン酸は、いわゆる悪玉コレステロール値を下げ、善玉コレステロール値を上げて動脈硬化を予防する。したがってオリーブオイルの常食により狭心症、心筋慢性梗塞、脳梗塞などを防ぐことが可能になる。
Oleic acid, which is abundant in olive oil, lowers the so-called bad cholesterol level and raises the good cholesterol level to prevent arteriosclerosis. Therefore, regular feeding of olive oil makes it possible to prevent angina, chronic myocardial infarction, cerebral infarction and the like.
オリーブオイルは胃に最も負担をかけない油脂であることが、他の食用油と比較研究によって明らかにされている。また、胃炎及び胃・十二指腸潰瘍の改善に効果を発揮するという研究成果も報告されている。朝の空腹時に少量のオリーブオイルを摂取すれば慢性便秘の解消に役立つ。
Olive oil has been identified by comparative studies with other edible oils that it is the least burdensome fat in the stomach. In addition, research results have also been reported to be effective for the improvement of gastritis and gastric and duodenal ulcers. Taking a small amount of olive oil while fasting in the morning helps eliminate chronic constipation.
オレイン酸は子供の骨格の発育及び骨のミネラル化（骨組織へのカルシウムの沈着）を促進する。また、乳児の栄養においてリノール酸とリノレン酸のバランスが崩れると脳組織の発達などに悪影響があるが、オリーブオイル中の両脂肪酸の構成比は乳児の理想的な栄養食物である母乳に似通っているため、離乳食に安心して使用できる。
Oleic acid promotes skeletal development and bone mineralization (calcium deposition in bone tissue) in children. In addition, the imbalance between linoleic acid and linolenic acid in nutrition of infants has adverse effects on the development of brain tissue etc., but the composition ratio of both fatty acids in olive oil resembles mother's milk, which is an ideal nutrition food for infants. Because it is, it can be used safely for baby food.
本発明のオリーブオイルとしては、オリーブの果実から得られる油であり液体又は粉末などが考えられるが、本発明の効果の点から、液体のオリーブオイルが好ましい。「流動性食品」としては、水、ジュース類、ヨーグルト、ゼリー類、アルコール飲料、スープ類、乳飲料、重湯、卵、粉末食品など噛まずに飲み込める物が挙げられるが、発明の効果の点から果汁、野菜ジュース類が好ましい。
本発明の「飲料」としては、好ましくは水、ジュース類、乳飲料などが挙げられるが、発明の効果の点から果汁、ジュース類が好ましい。
又、安定分散させるためには、ネイティヴ型ジェランガム、キサンタンガム、グァーガム、イオタカラギナンなどの多糖類、グリセリン脂肪酸、エステルレシチン、サポニン、カゼインナトリウムなどの乳化剤などが挙げられるが、本発明の効果の点から特にキサンタンガムが好ましい。
又、異なる食品としては、はちみつやメープルシロップなどの天然甘味料、肉類、魚類、植物類、発酵食品など人が口に出来る物が挙げられるが、本発明のオリーブオイルの健康成分と相乗効果の高い野菜やフルーツなどの自然食品が好ましい。
本発明において、飲料用オリーブオイル組成物は、0.01から100μm以下の粒子分散状態であるか、または、多糖類及び乳化剤のうち1種類以上0.001から0.05質量部を添加し、オリーブオイル1質量部に対して流動性食品0.5から2質量部である事が好ましい。 The olive oil of the present invention is an oil obtained from olive fruits and may be liquid or powder, but liquid olive oil is preferable from the viewpoint of the effect of the present invention. Examples of the "fluid food" include water, juices, yogurt, jelly, alcoholic beverages, soups, milk beverages, heavy water, eggs, powdered foods such as powdered foods which can be swallowed without chewing, but from the point of the effect of the invention Fruit juice and vegetable juices are preferred.
As the "beverage" of the present invention, preferably, water, juices, milk drinks and the like can be mentioned, but in terms of the effects of the invention, fruit juice and juices are preferable.
Further, for stable dispersion, polysaccharides such as native gellan gum, xanthan gum, guar gum and iota carrageenan, emulsifiers such as glycerin fatty acid, ester lecithin, saponin, casein sodium etc. may be mentioned, but from the point of the effect of the present invention In particular, xanthan gum is preferred.
Further, different foods include natural sweeteners such as honey and maple syrup, meats, fish, plants, fermented foods and the like which can be taken by the human mouth, but the synergistic effect with the health component of olive oil of the present invention Natural foods such as tall vegetables and fruits are preferred.
In the present invention, the olive oil composition for beverage is in a particle dispersion state of 0.01 to 100 μm or less, or one or more of polysaccharide and an emulsifier is added with 0.001 to 0.05 parts by mass, and 1 part by mass of olive oil On the other hand, 0.5 to 2 parts by mass of the flowable food is preferable.
本発明の「飲料」としては、好ましくは水、ジュース類、乳飲料などが挙げられるが、発明の効果の点から果汁、ジュース類が好ましい。
又、安定分散させるためには、ネイティヴ型ジェランガム、キサンタンガム、グァーガム、イオタカラギナンなどの多糖類、グリセリン脂肪酸、エステルレシチン、サポニン、カゼインナトリウムなどの乳化剤などが挙げられるが、本発明の効果の点から特にキサンタンガムが好ましい。
又、異なる食品としては、はちみつやメープルシロップなどの天然甘味料、肉類、魚類、植物類、発酵食品など人が口に出来る物が挙げられるが、本発明のオリーブオイルの健康成分と相乗効果の高い野菜やフルーツなどの自然食品が好ましい。
本発明において、飲料用オリーブオイル組成物は、0.01から100μm以下の粒子分散状態であるか、または、多糖類及び乳化剤のうち1種類以上0.001から0.05質量部を添加し、オリーブオイル1質量部に対して流動性食品0.5から2質量部である事が好ましい。 The olive oil of the present invention is an oil obtained from olive fruits and may be liquid or powder, but liquid olive oil is preferable from the viewpoint of the effect of the present invention. Examples of the "fluid food" include water, juices, yogurt, jelly, alcoholic beverages, soups, milk beverages, heavy water, eggs, powdered foods such as powdered foods which can be swallowed without chewing, but from the point of the effect of the invention Fruit juice and vegetable juices are preferred.
As the "beverage" of the present invention, preferably, water, juices, milk drinks and the like can be mentioned, but in terms of the effects of the invention, fruit juice and juices are preferable.
Further, for stable dispersion, polysaccharides such as native gellan gum, xanthan gum, guar gum and iota carrageenan, emulsifiers such as glycerin fatty acid, ester lecithin, saponin, casein sodium etc. may be mentioned, but from the point of the effect of the present invention In particular, xanthan gum is preferred.
Further, different foods include natural sweeteners such as honey and maple syrup, meats, fish, plants, fermented foods and the like which can be taken by the human mouth, but the synergistic effect with the health component of olive oil of the present invention Natural foods such as tall vegetables and fruits are preferred.
In the present invention, the olive oil composition for beverage is in a particle dispersion state of 0.01 to 100 μm or less, or one or more of polysaccharide and an emulsifier is added with 0.001 to 0.05 parts by mass, and 1 part by mass of olive oil On the other hand, 0.5 to 2 parts by mass of the flowable food is preferable.
本発明のオリーブオイルの含有量は、オリーブオイル1質量部に対して流動性食品0.5から150質量部である。より好ましくは、10から50質量部が好ましい。
The content of the olive oil of the present invention is 0.5 to 150 parts by mass of the flowable food based on 1 part by mass of the olive oil. More preferably, 10 to 50 parts by mass is preferable.
本発明のオリーブオイル飲料の製造方法は特に限定されないが、例えば以下の方法が挙げられる。
飲料の製造方法としては、100μm以下の分散乳化させるには分散装置を使用し、100μm以上の分散は、オリーブオイルと流動性食品を混合し、必要に応じ汎用される公知の食品を混合又は、粉末飲料としては、粉末オリーブオイルに粉末食品を1種以上混合し、飲料でもどせばよい。本発明のオリーブオイル飲料を製造する際には、単に混合するだけでもよいが、比較的穏やかな力学的条件で混合（手による振とう、機械撹拌）することで調整できる。オリーブオイル飲料の製造方法は、常法に従いオリーブオイル、流動性食品を混合し、必要であれば、食品、多糖類、乳化剤を混合し、pHを調整し、更に精製水を加えて容量調整し、適宜濾過、殺菌処理をし、ペットボトルや金属缶、紙容器、瓶などの通常飲料として使用できる容器に封入すればよい。又、ゼリー飲料などは、飲みやすくするためゼリーを砕き容器に封入、フローズンドリンクは冷凍して砕くか、フローズンマシンを使用すればよい。
第二の製造方法としてオリーブオイルと多糖類又は乳化剤、流動性食品を混合して適度に撹拌する事によって安定に分散される事が出来る。
その他にオリーブオイルと流動性食品に多糖類又は乳化剤を添加して、飲料容器に封入し飲む直前に振動撹拌させてもよい。 Although the manufacturing method of the olive oil beverage of this invention is not specifically limited, For example, the following method is mentioned.
As a method of producing a beverage, a dispersing device is used to disperse and emulsify 100 μm or less, and dispersion of 100 μm or more mixes olive oil and fluid food, and mixes known food that is widely used as needed. As a powdered beverage, powdered olive oil may be mixed with one or more types of powdered food, and the beverage may be rehydrated. When producing the olive oil beverage of the present invention, it may be simply mixed, but it can be adjusted by mixing (hand shaking, mechanical stirring) under relatively mild mechanical conditions. The olive oil beverage is prepared by mixing olive oil and fluid food according to a conventional method, if necessary, mixing food, polysaccharide and emulsifier, adjusting pH, adding purified water and adjusting volume. It may be appropriately filtered and sterilized and sealed in a container that can be used as a normal beverage, such as a plastic bottle, a metal can, a paper container, or a bottle. Also, for jelly drinks and the like, in order to make it easy to drink, the jelly may be crushed and sealed in a container, and the frozen drink may be frozen and broken or a frozen machine may be used.
As a second production method, it can be stably dispersed by mixing olive oil and a polysaccharide or an emulsifying agent, and a flowable food and stirring appropriately.
In addition, polysaccharides or emulsifiers may be added to olive oil and a fluid food, and they may be shaken and agitated immediately before being enclosed in a beverage container and drinking.
飲料の製造方法としては、100μm以下の分散乳化させるには分散装置を使用し、100μm以上の分散は、オリーブオイルと流動性食品を混合し、必要に応じ汎用される公知の食品を混合又は、粉末飲料としては、粉末オリーブオイルに粉末食品を1種以上混合し、飲料でもどせばよい。本発明のオリーブオイル飲料を製造する際には、単に混合するだけでもよいが、比較的穏やかな力学的条件で混合（手による振とう、機械撹拌）することで調整できる。オリーブオイル飲料の製造方法は、常法に従いオリーブオイル、流動性食品を混合し、必要であれば、食品、多糖類、乳化剤を混合し、pHを調整し、更に精製水を加えて容量調整し、適宜濾過、殺菌処理をし、ペットボトルや金属缶、紙容器、瓶などの通常飲料として使用できる容器に封入すればよい。又、ゼリー飲料などは、飲みやすくするためゼリーを砕き容器に封入、フローズンドリンクは冷凍して砕くか、フローズンマシンを使用すればよい。
第二の製造方法としてオリーブオイルと多糖類又は乳化剤、流動性食品を混合して適度に撹拌する事によって安定に分散される事が出来る。
その他にオリーブオイルと流動性食品に多糖類又は乳化剤を添加して、飲料容器に封入し飲む直前に振動撹拌させてもよい。 Although the manufacturing method of the olive oil beverage of this invention is not specifically limited, For example, the following method is mentioned.
As a method of producing a beverage, a dispersing device is used to disperse and emulsify 100 μm or less, and dispersion of 100 μm or more mixes olive oil and fluid food, and mixes known food that is widely used as needed. As a powdered beverage, powdered olive oil may be mixed with one or more types of powdered food, and the beverage may be rehydrated. When producing the olive oil beverage of the present invention, it may be simply mixed, but it can be adjusted by mixing (hand shaking, mechanical stirring) under relatively mild mechanical conditions. The olive oil beverage is prepared by mixing olive oil and fluid food according to a conventional method, if necessary, mixing food, polysaccharide and emulsifier, adjusting pH, adding purified water and adjusting volume. It may be appropriately filtered and sterilized and sealed in a container that can be used as a normal beverage, such as a plastic bottle, a metal can, a paper container, or a bottle. Also, for jelly drinks and the like, in order to make it easy to drink, the jelly may be crushed and sealed in a container, and the frozen drink may be frozen and broken or a frozen machine may be used.
As a second production method, it can be stably dispersed by mixing olive oil and a polysaccharide or an emulsifying agent, and a flowable food and stirring appropriately.
In addition, polysaccharides or emulsifiers may be added to olive oil and a fluid food, and they may be shaken and agitated immediately before being enclosed in a beverage container and drinking.
以下に実施例を挙げ、本発明を更に詳細に説明する。
The present invention will be described in more detail by way of the following examples.
実施例1
エクストラバージンオリーブオイル 16g
キサンタンガム 0.5g
水 481.5g
はちみつ 2g
上記成分を秤量、混合してオリーブオイル飲料を調整した所すっきりとし、飲みやすくなった。 Example 1
Extra virgin olive oil 16 g
Xanthan gum 0.5 g
Water 481.5g
Honey 2g
The above ingredients were weighed and mixed to prepare an olive oil beverage, which became clean and easy to drink.
エクストラバージンオリーブオイル 16g
キサンタンガム 0.5g
水 481.5g
はちみつ 2g
上記成分を秤量、混合してオリーブオイル飲料を調整した所すっきりとし、飲みやすくなった。 Example 1
Extra virgin olive oil 16 g
Xanthan gum 0.5 g
Water 481.5g
Honey 2g
The above ingredients were weighed and mixed to prepare an olive oil beverage, which became clean and easy to drink.
実施例2
エクストラバージンオリーブオイル 16g
キサンタンガム 0.3g
果汁100%オレンジジュース 483.7g
上記成分を秤量、混合してオリーブオイル飲料を調整した所甘みや酸味が効いて飲みやす
くなった。 Example 2
Extra virgin olive oil 16 g
0.3 g of xanthan gum
Fruit juice 100% orange juice 483.7 g
The above ingredients were weighed and mixed to prepare an olive oil beverage, so it became easy to drink because the sweetness and sourness were effective.
エクストラバージンオリーブオイル 16g
キサンタンガム 0.3g
果汁100%オレンジジュース 483.7g
上記成分を秤量、混合してオリーブオイル飲料を調整した所甘みや酸味が効いて飲みやす
くなった。 Example 2
Extra virgin olive oil 16 g
0.3 g of xanthan gum
Fruit juice 100% orange juice 483.7 g
The above ingredients were weighed and mixed to prepare an olive oil beverage, so it became easy to drink because the sweetness and sourness were effective.
実施例3
オリーブオイル 16g
キサンタンガム 0,5g
水 483.5g
上記成分を秤量、混合してオリーブオイル飲料を調整した所、オリーブオイルの香り
楽しむ事が出来た。 Example 3
Olive oil 16g
Xanthan gum 0, 5 g
Water 483.5g
The above ingredients were weighed and mixed to prepare an olive oil beverage, and the smell of olive oil could be enjoyed.
オリーブオイル 16g
キサンタンガム 0,5g
水 483.5g
上記成分を秤量、混合してオリーブオイル飲料を調整した所、オリーブオイルの香り
楽しむ事が出来た。 Example 3
Olive oil 16g
Xanthan gum 0, 5 g
Water 483.5g
The above ingredients were weighed and mixed to prepare an olive oil beverage, and the smell of olive oil could be enjoyed.
実施例4
オリーブオイル 16g
キサンタンガム 0.3g
緑茶 483.7g
上記成分を秤利用、混合してオリーブオイル飲料を調整した所、オリーブオイルの苦渋味が緩和され飲みやすくなった。 Example 4
Olive oil 16g
0.3 g of xanthan gum
Green tea 483.7g
When the above components were weighed and mixed to prepare an olive oil beverage, the bitterness of olive oil was alleviated and it became easy to drink.
オリーブオイル 16g
キサンタンガム 0.3g
緑茶 483.7g
上記成分を秤利用、混合してオリーブオイル飲料を調整した所、オリーブオイルの苦渋味が緩和され飲みやすくなった。 Example 4
Olive oil 16g
0.3 g of xanthan gum
Green tea 483.7g
When the above components were weighed and mixed to prepare an olive oil beverage, the bitterness of olive oil was alleviated and it became easy to drink.
実施例5 多糖類0.001質量部
オリーブオイル 1000g
キサンタンガム 1g
果汁100%オレンジジュース 1000g Example 5 polysaccharide 0.001 part by weight olive oil 1000 g
1 g of xanthan gum
Fruit juice 100% orange juice 1000 g
オリーブオイル 1000g
キサンタンガム 1g
果汁100%オレンジジュース 1000g Example 5 polysaccharide 0.001 part by weight olive oil 1000 g
1 g of xanthan gum
Fruit juice 100% orange juice 1000 g
実施例6 多糖類0.05質量部
オリーブオイ ル 1000g
イオタカラギナン50g
果汁100%オレンジジュース 1000g Example 6 polysaccharide 0.05 parts by mass olive oil 1000 g
50 g of iota carrageenan
Fruit juice 100% orange juice 1000 g
オリーブオイ ル 1000g
イオタカラギナン50g
果汁100%オレンジジュース 1000g Example 6 polysaccharide 0.05 parts by mass olive oil 1000 g
50 g of iota carrageenan
Fruit juice 100% orange juice 1000 g
実施例7 グァーガム
オリーブオイル 1000g
グァーガム 5.g
果汁100%オレンジジュース 1000g Example 7 guar gum olive oil 1000 g
Guar gum 5.g
Fruit juice 100% orange juice 1000 g
オリーブオイル 1000g
グァーガム 5.g
果汁100%オレンジジュース 1000g Example 7 guar gum olive oil 1000 g
Guar gum 5.g
Fruit juice 100% orange juice 1000 g
実施例8 キサンタンガム
グァーガム併用
オリーブオイル 1000g
キサンタンガム 1g
グァーガム 2g
果汁100%オレンジジュース 1000g Example 8 Xanthan gum guar gum combined olive oil 1000 g
1 g of xanthan gum
Guar gum 2g
Fruit juice 100% orange juice 1000 g
グァーガム併用
オリーブオイル 1000g
キサンタンガム 1g
グァーガム 2g
果汁100%オレンジジュース 1000g Example 8 Xanthan gum guar gum combined olive oil 1000 g
1 g of xanthan gum
Guar gum 2g
Fruit juice 100% orange juice 1000 g
実施例9ゼリー状飲料
オリーブオイル 100g
キサンタンガム 1g
寒天 20g
レモン汁 10g
水 800g
上記を混合し固め飲みやすい大きさに粉砕するか、飲み口部分の大きさを調整し飲用時に飲みやすくした。 Example 9 jelly-like beverage olive oil 100 g
1 g of xanthan gum
Agar 20g
Lemon juice 10g
Water 800g
The above ingredients were mixed and crushed into a size that was easy to drink, or the size of the mouth was adjusted to make it easy to drink when drinking.
オリーブオイル 100g
キサンタンガム 1g
寒天 20g
レモン汁 10g
水 800g
上記を混合し固め飲みやすい大きさに粉砕するか、飲み口部分の大きさを調整し飲用時に飲みやすくした。 Example 9 jelly-like beverage olive oil 100 g
1 g of xanthan gum
Agar 20g
Lemon juice 10g
Water 800g
The above ingredients were mixed and crushed into a size that was easy to drink, or the size of the mouth was adjusted to make it easy to drink when drinking.
実施例10 プリン状飲料
オリーブオイル 50g
キサンタンガム 2g
卵 500g
牛乳 1000g
砂糖 150g
バニラ 1g
上記成分を混合して、プリン状の流動性飲料が出来、オリーブオイルの香りがして、とても美味しく飲む事が出来た。 Example 10 pudding beverage olive oil 50 g
2 grams of xanthan gum
Egg 500g
1000g of milk
150 g of sugar
1g of vanilla
The ingredients mentioned above were mixed to make a pudding-like fluid beverage, smelled of olive oil, and it was possible to drink it very deliciously.
オリーブオイル 50g
キサンタンガム 2g
卵 500g
牛乳 1000g
砂糖 150g
バニラ 1g
上記成分を混合して、プリン状の流動性飲料が出来、オリーブオイルの香りがして、とても美味しく飲む事が出来た。 Example 10 pudding beverage olive oil 50 g
2 grams of xanthan gum
Egg 500g
1000g of milk
150 g of sugar
1g of vanilla
The ingredients mentioned above were mixed to make a pudding-like fluid beverage, smelled of olive oil, and it was possible to drink it very deliciously.
実施例11 二層に分け、販売時の見た目を良くした
オリーブオイル 10g
キサンタンガム 1g
オレンジジュース 900g
多糖類とオレンジジュースを混合した液体の上にオリーブオイルを浮かせ二層にし、見た目に美しく尚且つ飲む直前に振動撹拌する事により、安定に分散し美味しく飲む事が出来た。 Example 11 Olive oil 10 g divided into two layers and improved in appearance at the time of sale
1 g of xanthan gum
900 g of orange juice
It was possible to disperse stably and taste deliciously by floating olive oil on liquid mixed with polysaccharide and orange juice and making it two layers beautifully and still shaking and stirring just before drinking.
オリーブオイル 10g
キサンタンガム 1g
オレンジジュース 900g
多糖類とオレンジジュースを混合した液体の上にオリーブオイルを浮かせ二層にし、見た目に美しく尚且つ飲む直前に振動撹拌する事により、安定に分散し美味しく飲む事が出来た。 Example 11 Olive oil 10 g divided into two layers and improved in appearance at the time of sale
1 g of xanthan gum
900 g of orange juice
It was possible to disperse stably and taste deliciously by floating olive oil on liquid mixed with polysaccharide and orange juice and making it two layers beautifully and still shaking and stirring just before drinking.
以上実施例1から4を10人の成人男女に飲んでもらった所、飲みやすいと答えた。更に、9人が実施例2を特に飲みやすいと答えた。又実施例5から8で多糖類、数値範囲を実施、又実施例9から11で新しいオリーブオイル飲料を実施、全て美味しく飲む事が出来た。
As mentioned above, it was said that it was easy to drink the place where 10 adult men and women drank the Examples 1-4. Furthermore, nine people answered that Example 2 is particularly easy to drink. Moreover, polysaccharides and numerical ranges were implemented in Examples 5 to 8, and new olive oil beverages were implemented in Examples 9 to 11, and all were able to drink deliciously.
又、オリーブオイルが1質量部に対して飲料が150質量部以上では、オリーブオイルが感じにくく、飲料1質量部以下では飲みづらく、多糖類が0.001質量部以下ではオリーブオイルが安定して分散せず、0.05質量部以上では粘り過ぎて飲料には不向きである。オリーブオイルの組成物としては、オリーブオイル1質量部に対して0.5質量部の飲料と0.001から0.05質量部の多糖類を分散させる事が出来る。
When the amount of olive oil is 150 parts by mass or more with respect to 1 part by mass of olive oil, it is hard to feel olive oil, and when it is 1 part by mass with a beverage or less, it is difficult to drink. However, if it is 0.05 parts by mass or more, it is too sticky to be suitable for beverages. As a composition of olive oil, 0.5 parts by mass of beverage and 0.001 to 0.05 parts by mass of polysaccharide can be dispersed with respect to 1 part by mass of olive oil.
本発明オリーブオイル飲料は、オリーブオイルを主体とし、健康増進に役立ち、飲みやすさに優れる。
The olive oil beverage of the present invention is mainly composed of olive oil, and is useful for health promotion and excellent in ease of drinking.
以上、本発明に関する好ましい実施例を挙げたが、本発明は前記実施例形態に限定されず、本発明の属する技術範囲を逸脱しない範囲での全ての変更が含まれる。
As mentioned above, although the preferable Example regarding this invention was mentioned, this invention is not limited to the said Example, All the changes in the range which does not deviate from the technical scope to which this invention belongs are included.
本発明は、極めて優れた健康成分を含有したオリーブオイルを原材料に用いた事で単なる嗜好品にとどまらず、成人の健康促進飲料となるものであり、機能性、味覚的にも満足のいくものになっており、新たな飲料及び健康市場が期待される。
The present invention can be used as a health promotion drink for adults, not only as a luxury item, by using olive oil containing an extremely excellent health component as a raw material, and can be satisfactory in functionality and taste. New beverage and health markets are expected.
Claims (7)
- オリーブオイル1質量部に対して0.5から2質量部の流動性食品を少なくとも1種類を含有し、分散粒子0.01から100μmで粒子が安定に分散していて飲みやすくスムーズに摂取できる事を特徴とする飲料用オリーブオイル組成物。 It is characterized in that it contains 0.5 to 2 parts by mass of a flowable food with respect to 1 part by mass of olive oil, and the dispersed particles of 0.01 to 100 μm stably disperse the particles so that they can be ingested easily and easily. Olive oil composition for beverages.
- オリーブオイル1質量部に対して0.5から2質量部の流動性食品を少なくとも1種類を含有し、多糖類及び乳化剤のうちから選ばれる1種類以上を合計で0.001から0.05質量部を添加した事を特徴とする飲料用オリーブオイル組成物。 0.5 to 2 parts by mass of fluid food per 1 part by mass of olive oil is contained, and at least one selected from polysaccharides and emulsifiers is added in total of 0.001 to 0.05 parts by mass. Beverage olive oil composition characterized.
- オリーブオイル1質量部に対して0.5質量部の飲料と、ネイティヴ型ジェランガム、キサンタンガム、イオタカラギナン、及びグァーガムからなる群から選択される少なくとも1種以上の多糖類を、総量で0.001から0.05質量部含有し、オリーブオイルが安定に分散していて飲み易くスムーズに摂取出来ることを特徴とする飲料用のオリーブオイル組成物。 A total of 0.001 to 0.05 parts by mass of 0.5 parts by mass of a beverage and at least one or more polysaccharides selected from the group consisting of native gellan gum, xanthan gum, iota carrageenan and guar gum per 1 part by mass of olive oil An olive oil composition for beverages, characterized in that the olive oil is dispersed stably and can be consumed easily and smoothly.
- 請求項1から3のいずれか1つのオリーブオイル組成物中のオリーブオイル1質量部に対して0.5から150質量部の流動性食品または飲料を混合した事を特徴とするオリーブオイル飲料。 An olive oil beverage comprising 0.5 to 150 parts by mass of a fluid food or beverage mixed with 1 part by mass of olive oil in any one of the olive oil compositions according to any one of claims 1 to 3.
- 希釈に用いた前記流動性食品または前記飲料と異なる食品を少なくとも1種類を添加した事を特徴とする請求項4記載のオリーブオイル飲料。 5. The olive oil beverage according to claim 4, wherein at least one kind of the fluid food or the food different from the beverage used for dilution is added.
- オリーブオイルと流動性食品の少なくとも1種類とを混合し、撹拌又は分散装置を使用した請求項4または5のいずれか1つに記載のオリーブオイル飲料の製造方法。 The method for producing an olive oil beverage according to any one of claims 4 or 5, wherein olive oil and at least one fluid food are mixed, and a stirring or dispersing device is used.
- 発酵セルロース複合体、並びにネイティヴ型ジェランガム、キサンタンガム、イオタカラギナン、及びグァーガムからなる群から選択される少なくとも1種以上の多糖類を含有する水層と、オリーブオイルとを混合、及び撹拌する工程を含む、請求項4又は5に記載のオリーブオイル飲料の製造方法。 Mixing and stirring an olive oil with an aqueous layer containing a fermented cellulose complex and at least one or more polysaccharides selected from the group consisting of native gellan gum, xanthan gum, iota carrageenan, and guar gum The manufacturing method of the olive oil beverage of Claim 4 or 5.
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| JP2016187551A JP6205539B1 (en) | 2016-09-07 | 2016-09-07 | Olive oil beverage composition, beverage and manufacturing method |
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| JP2017-119954 | 2017-06-02 | ||
| JP2017119954A JP6251440B1 (en) | 2016-09-07 | 2017-06-02 | Olive oil composition for beverage, olive oil beverage and method for producing them |
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| JP6792915B2 (en) * | 2019-03-26 | 2020-12-02 | 恭弘 梶浦 | Beverage compositions, beverages, methods for producing beverage compositions and methods for producing beverages. |
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| CN103005552A (en) * | 2012-11-02 | 2013-04-03 | 西华大学 | Preparation method of olive oil drink |
| JP6458404B2 (en) * | 2013-09-12 | 2019-01-30 | 大正製薬株式会社 | Drinking composition |
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| JP6251440B1 (en) | 2017-12-20 |
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