METHOD FOR KEEPING LIQUID WARM

PROBLEM TO BE SOLVED: To provide a method for keeping liquid warm, whereby change in the temperature of liquid over time can be controlled by the addition of a small amount of oil.SOLUTION: A method for keeping liquid warm includes a process for adding oil containing roasted edible oil to a liquid c...

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Bibliographische Detailangaben
Hauptverfasser:	SUZUKI TOSHIHISA, YOSHIMURA KAZUMA, INATA JUNICHI
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for keeping liquid warm, whereby change in the temperature of liquid over time can be controlled by the addition of a small amount of oil.SOLUTION: A method for keeping liquid warm includes a process for adding oil containing roasted edible oil to a liquid containing 80 mass% or more water, so that the amount of the roasted edible oil is 0.0007g or more per 1 cmof the area of the liquid surface of the liquid. The oil containing the roasted edible oil is characterized in that its color value (Y+10×R+10×B) represented by the following formula (1) is 20 or more: formula (1): Y+10×R+10×B, wherein Y, R and B represent a Y value (value of a yellow slide), an R value (value of a red slide) and a B value (value of a blue side), respectively, all of which are measured with a Lovibond colorimeter (25.4 mm cell).