CN108203617A - Sesame oil and preparation method thereof - Google Patents
Sesame oil and preparation method thereof Download PDFInfo
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- CN108203617A CN108203617A CN201611169716.XA CN201611169716A CN108203617A CN 108203617 A CN108203617 A CN 108203617A CN 201611169716 A CN201611169716 A CN 201611169716A CN 108203617 A CN108203617 A CN 108203617A
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- sesame
- oil
- sesame oil
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
Abstract
The present invention relates to a kind of sesame oil and preparation method thereof.The method includes (a) by sesame vapor boiling 3 30 minutes, subsequent oil expression simultaneously controls oil yield in 5 20 weight %, obtains sesame oil a and sesame-send cake；(b) sesame-send cake with water is mixed and is cooked 15 40 minutes at 100 150 DEG C or by sesame-send cake vapor boiling 40 100 minutes；(c) it extracts oil, obtains sesame oil b；(d) mixed sesameseed oil a and sesame oil b.The sesame oil obtained with this method includes volatile materials, and benzaldehyde and/or phenylacetaldehyde total amount VCal account for the 5 30 weight % of volatile materials total amount VCt in the volatile materials；And fatty alcohol content VCol accounts for the 16 weight % of volatile materials total amount VCt in volatile materials.
Description
Technical field
The present invention relates to a kind of sesame oil, itself has the flavor of faint scent.The food cooked with the sesame oil can not only
Retain food flavor in itself, and food mouthfeel is good after cooking and rear taste is lasting.The invention further relates to the sesame oil
Manufacturing method.
Background technology
Sesame is one of main oil crops in China, since nutritive value is higher, and have its unique flavor it is deep by
People's likes.The prior art reports many flavor results of study about sesame oil, it is generally recognized that flavor substance is with pyrazine
Based on, and containing other containing sulfur species etc..
For example, Liu Pingnian " research of Volatile Flavor Components of Sesame Seed Oil " (Chinese grain and oil journal, the 6th phase of volume 20,
In December, 2005) it reports using steam distillation, absolute ethyl alcohol extraction concentration, gas chromatography combined with mass spectrometry to commercially available sesame oil
Separation test result.As a result it shows in the 57 kinds of compounds detected from commercially available sesame oil, highest content is 2,5- diformazans
Base pyrazine (content 15.29%), secondly for methylpyrazine (content 8.78%), 3- methylpyrazines (content 6.36%) and
1- (6- methyl -2- pyrazinyls) -1- ethyl ketones (content 5.21%), unique aldehyde material heptan in 57 kinds of compounds of detection
The content of olefine aldehydr is 0.24%, while also containing some fatty alcohols (such as 0.56% ethyl alcohol) and aromatic alcohol (such as 0.50%
2- furfuryl alcohols, 0.19% 3- furfuryl alcohols, 0.17% phenol and 1.2% 1,4- naphthalene glycol etc.).It mentions sesame oil simultaneously
Fragrance is not to be embodied by one or more of compounds, but is acted synergistically by Multiple components.
Flavor substance is related to the manufacturing method of sesame oil in sesame oil.Such as " the depth baking of Mitsuya Shimoda etc.
Roasting and either shallow bake the quantitative comparison of volatile flavor compound in sesame oil " (J.agric.food Chem., 1997) to not
It is tested with parch degree sesame oil (180 DEG C, 10min/150 DEG C, 10min) flavor substance, as a result shows stoving temperature
Having on the content of final aroma compound influences.
" influence of the baking conditions to the amount of sesame oil flavor substance " (Journal of the Korean of Y.K.Lee etc.
Agricultural Chemical Society, 1993) composition of flavor substance under different baking times, such as 100 are given
The content of toluene is up to 2.59% when being baked at DEG C and do not find within 30 minutes toluene, and baked 120 minutes.
" flavor components of sesame oil research " (Chinese oil, the 7th phase of volume 31 in 2006) of Zhou Ruibao mentions sesame oil spy
Levy the production that Latin America's moral reaction occurs for the heating such as protein, nitrogenous compound and itself sugar of the flavor component in sesame
Object.57 kinds of compounds that it is detected are as follows：
Table 1 bakes sesame thermal response fragrance component GC-MS and analyzes and identifies|21|
Note：With GC-MS test and analyze as a result, less than total flavor amount 0.1% ingredient for it is micro (tr)
Aldehyde material and fatty alcohol are not found in above-mentioned 57 kinds of compounds.
Prior art discloses the manufacturing methods of a variety of sesame oil.Such as CN103826461A provides a kind of fat or oil composition
And its fat or oil composition of sesame oil is decocted in culinary art product, the roasting which contains more than 40 mass % and below 80 mass %
(reconciliation), the saline taste and fragrance that can make its culinary art product are effectively felt, and/or are difficult to feel greasy.
CN104782798A discloses a kind of sesame flavor ready-mixed oil, including rapeseed oil, cottonseed oil, rice bran oil etc., not only
Ready-mixed oil can be made fragrant with light sesame, while price is also relatively inexpensive, also be unlikely to the giving off a strong fragrance lid for making sesame oil in culinary art
The taste of food in itself is crossed.
CN105192099A discloses a kind of camellia oil-sesame oil-litsea citrate oil composition for culinary art and its preparation
Method, its reconciliation oil-proofness is good, easy to use.More than patent is to reconcile to realize with other greases using by sesame oil
Cook purposes.
CN103351943A disclose it is a kind of cook sesame oil making technology, including screening, rinsing, a frying, raise cigarette,
Secondary frying, grinding butter, sauce is stirred oil, oscillation point oil and etc., protein in sesame can utmostly be reduced using low temperature frying
The loss of content reduces the loss of other nutritional ingredients (such as vitamin B, linoleic acid).
CN103725409A discloses a kind of Residue-free sesame utilization technology, will roast temperature control at 160 ± 20 DEG C, the time
20 to 40 minutes, the sesame oil of the technique productions can be used as culinary art sesame oil.
By 150-200 DEG C, 10-20min toasts to obtain sesame oil JP58021492A, is used by not degumming realization
Have the characteristics that be not easy splash in journey.
CN100554391C discloses a kind of low temperature method for cold pressing sesame oil, passes through cold pressing filter at low temperature cold press sesame
Oil can be applied to cook.
KR2004070383A is to obtain refined sesame oil by techniques such as decolorations, to solve high smoke point in cooking process
Problem, but inevitably have lost the flavor of sesame oil.
Obviously, the composition of flavor substance and its content are related with manufacturing method in sesame oil.And existing sesame oil is deposited
The problem of mainly flavor is insufficient, after culinary art after taste it is not lasting.
Accordingly, it is desirable to provide a kind of sesame oil with good culinary art performance, not only smells pleasure, but also can be fine
Reservation vegetable flavor, after culinary art after taste it is lasting, and cooking food good mouthfeel.It it is also required to provide a kind of with such performance
Sesame oil manufacturing method.
Invention content
It is an object of the present invention to provide a kind of sesame oil of good culinary art performance, not only smell pleasure, Er Qieneng
The flavor of vegetable is enough effectively maintained, rear taste is lasting after culinary art, and cooking food good mouthfeel.
It is a further object to provide a kind of manufacturing methods of the sesame oil.
Therefore, one aspect of the present invention is related to a kind of sesame oil, it includes volatile materials, in the volatile materials
Benzaldehyde and/or benzaldehyde homologue total amount VCal account for the 5-30% of volatile materials total weight VCt.
Another aspect of the present invention is related to a kind of sesame oil, it includes volatile materials, fat in the volatile materials
Fat alcohol content VCol accounts for the 1-9% of volatile materials total weight VCt, preferably accounts for 1-6%.
Another aspect of the present invention is related to a kind of sesame oil, it includes volatile materials, benzene in the volatile materials
Formaldehyde and/or benzaldehyde homologue total amount VCal account for the 5-30% of volatile materials total weight VCt, and fat in volatile materials
Fat alcohol content VCol accounts for the 1-9% of volatile materials total weight VCt, preferably accounts for 1-6%.
Another aspect of the present invention relates to the manufacturing methods of the sesame oil, it includes the following steps：
(a) coldly-squeezed sesame oil and/or sesame are provided；
(b) squeezing obtains sesame oil a and sesame-send cake after sesame directly being extracted oil or softened, and control oil yield is in 5-25 weights
Measure %；
(c) sesame-send cake with water is mixed or is softened with vapor；
(d) it cooks and extracts oil, obtain sesame oil b；
(e) mixed sesameseed oil a and sesame oil b or coldly-squeezed sesame oil and sesame oil b.
Another aspect of the present invention relates to a kind of methods for improving sesame oil culinary art performance, it includes the following steps：
(a) coldly-squeezed sesame oil and/or sesame are provided；
(b) squeezing obtains sesame oil a and sesame-send cake after sesame directly being extracted oil or softened, and control oil yield is in 5-25 weights
Measure %；
(c) sesame-send cake with water is mixed or is softened with vapor；
(d) it extracts oil after cooking, obtains sesame oil b；
(e) mixed sesameseed oil a and sesame oil b or coldly-squeezed sesame oil and sesame oil b.
Another aspect of the present invention relates to a kind of preparation methods of sesame oil, it includes the following steps：
(a) cold press sesame seed meal and coldly-squeezed sesame oil are provided；
(b) the coldly-squeezed sesame oil dregs of rice and coldly-squeezed sesame oil are mixed to get sesame-send cake, the coldly-squeezed sesame oil dosage is with cold press
The weight of sesame oil meal is calculated as 10-30%；
(c) sesame-send cake with water is mixed or is softened with vapor；
(d) it extracts oil after cooking, obtains sesame oil c；
(e) mixing coldly-squeezed sesame oil and sesame oil c.
Another aspect of the present invention is related to the sesame oil that the above method manufactures.
In addition, another aspect of the present invention is related to a kind of fat or oil composition, it contains above-mentioned one or more sesame oil,
Or it is made of above-mentioned one or more sesame oil.
Another aspect of the present invention is related to a kind of food, it contains any of the above-described kind of sesame oil or containing above-mentioned grease
Composition.
Description of the drawings
It further illustrates the present invention below in conjunction with the accompanying drawings, in attached drawing：
Fig. 1 is the gas chromatogram of an example sesame oil product of the invention；
Fig. 2 is the gas chromatogram of another example sesame oil product of the invention.
Specific embodiment
The inventors discovered that if make benzaldehyde that sesame oil contains specific quantity and/or benzaldehyde homologue (such as benzene first
Aldehyde and/or phenylacetaldehyde) and/or fatty alcohol (refer to aliphatic alcohols, specifically refer to the saturation with linear chain or branch chain or insatiable hunger
The alcohols of the alkane group of sum, such as 1- amylalcohols, 1- hexanols, 1-OCOL, 2- methyl butanols, 3- methyl butanols, 1- heptan
Alcohol, 1- octanols etc.), then the sesame oil obtained not only smells pleasure, but also can be good at the flavor for retaining vegetable, after culinary art
Taste is lasting afterwards, and cooking food good mouthfeel, and the present invention is exactly to be completed on the basis of the discovery.
Therefore, one aspect of the present invention is related to a kind of sesame oil, it includes volatile materials.In the present invention, term
" volatile materials " refers to compound a kind of in this way, boiling point under normal pressure be 250 DEG C hereinafter, preferably below 230 DEG C, more preferably
Less than 200 DEG C, such as less than 180 DEG C or less than 150 DEG C.
The assay method of volatile materials is without particular limitation in sesame oil of the present invention, and side known in the art may be used
Method.In an example of the present invention, the volatile materials is measured with the following method：Volume ratio is added in into sesame oil is
1：1 ether/pentane mixed solution is as extract liquor, and (2mg/ml is in dichloro for the n-tridecane of addition 10mg/kg before extraction
Solution in methane) as internal standard.Extraction adds in anhydrous sodium sulfate to remove the moisture of residual in a solvent after 2 hours, then
Extract liquor is concentrated into about 5ml, about 0.5ml is finally concentrated into slow nitrogen stream.Volatile ingredient identification is with having capillary
The Shimazu GC gas of tubing string (such as chromatographic column CP-Wax 52,50m × 0.32mm ID, 1.2 microns of film thickness), fid detector
Chromatography, GC-MS instrument (200 DEG C of ion source temperature, ion voltage 70eV, electron multiplier 1800eV).Take 1 microlitre of concentrate
Gas chromatograph is injected with separating volatile substance, and Elevated Temperature Conditions are：40 DEG C of column initial temperature, 2 DEG C/min of heating rate, end
Temperature is up to keeping 10 minutes, 250 DEG C of injector temperature at 210 DEG C.The hydrogen flow rate of fid detector is 1.5ml/ minutes, split ratio
30：1.With integrator (such as HP-3390) by each integrating peak areas, its integral area with internal standard sample is compared,
Obtain the content of each volatile materials.Volatile matter content calculation formula is mi=ms*Ai/As；Wherein mi is determinand
Content, Ai and As are respectively the peak area of determinand and internal standard compound, and ms is the amount for adding in internal standard compound.
(abbreviation VCal, has in the present invention for benzaldehyde and/or its homologue total amount in the volatile materials of sesame oil of the present invention
Body refers to the summation of benzaldehyde and/or benzaldehyde homologue) accounting for volatile materials total amount, (abbreviation VCt, refers specifically to own in the present invention
The summation of volatile materials) 5-30 weight %.
In a specific embodiment, benzaldehyde and/or benzaldehyde are same in the volatile materials of sesame oil of the present invention
It is the 7-28 weight % that object total amount VCal accounts for volatile materials total amount VCt, more preferably 10-25 weight %, preferably 12-22 are heavy
Measure %, preferably 15-20 weight %.
In a specific embodiment, in the volatile materials of sesame oil of the present invention, the benzaldehyde and/or benzene first
Aldehyde homologue is selected from benzaldehyde and/or phenylacetaldehyde.
In a specific embodiment, benzaldehyde and/or phenylacetaldehyde are total in the volatile materials of sesame oil of the present invention
Amount VCal accounts for the 7-28 weight %, preferably more preferably 10-25 weight %, 12-22 weight % of volatile materials total amount VCt, preferably
15-20 weight %.
In a specific embodiment, fatty alcohol content is (in the present invention in the volatile materials of sesame oil of the present invention
Abbreviation VCol refers specifically to the summation of all fatty alcohols) 1-9% of volatile materials total weight VCt is accounted for, preferably account for 1-6 weight %.
In a specific embodiment, fatty alcohol is selected from 1- amylalcohols, 1- in the volatile materials of sesame oil of the present invention
At least one of hexanol, 1-OCOL, 2- methyl butanols, 3- methyl butanols, 1-heptanol, 1- octanols.
In a specific embodiment, fatty alcohol content VCol accounts for volatilization in the volatile materials of sesame oil of the present invention
The 1-9% of property substance total weight VCt, preferably accounts for 1-6 weight %, preferably 1-5 weight %, more preferably 1-4 weight %, preferably 2-3
Weight %.
In a specific embodiment, benzaldehyde and/or phenylacetaldehyde are total in the volatile materials of sesame oil of the present invention
Amount VCal accounts for the 5-30 weight % of volatile materials total amount VCt；And fatty alcohol content VCol accounts for volatility in volatile materials
The 1-9% of substance total amount VCt preferably accounts for 1-6 weight %.
In a specific embodiment, benzaldehyde and/or phenylacetaldehyde are total in the volatile materials of sesame oil of the present invention
Amount VCal accounts for the 7-28 weight %, preferably more preferably 10-25 weight %, 12-22 weight % of volatile materials total amount VCt, preferably
15-20 weight %；Fatty alcohol content VCol accounts for the 1-9% of volatile materials total amount VCt in volatile materials, preferably accounts for 1-6 weights
Measure %, preferably preferably 1-5 weight %, more preferably 1-4 weight %, 2-3 weight %.
The sesame oil of composition within the scope of the present invention not only smells pleasure, but also can be good at the wind for retaining vegetable
Taste, rear taste is lasting after culinary art, and cooking food good mouthfeel.
In an example of the present invention, the sesame oil has following composition (its gas chromatogram is as shown in Figure 1)：
Wherein, benzaldehyde and benzaldehyde homologue (phenylacetaldehyde) account for 8.92% or so, and fatty alcohol accounts for 1.86% or so.
A. sesame oil manufacturing method I
The step of manufacturing method I of sesame oil of the present invention includes extracting oil after sesame is directly extracted oil or softened.
The softening refers to sesame vapor boiling 3-30 minutes, 5-25 minutes preferable, 8-22 minutes more preferable, preferably
10-20 minutes, preferably 12-18 minutes the step of.Temperature and pressure for vapor boiling is without particular limitation, can be this
Any conventional temperature and pressure in field.In an example of the present invention, the boiling is at a temperature of normal pressure and 100 DEG C
It carries out.
Water content after softening in sesame, less than or equal to 30%, preferably 25%, more preferably 20%, preferably 15%.
The method of the present invention includes to extract oil through the sesame of boiling, but oil yield is controlled in 5-20 weight %, preferable 8-
18 weight %, preferably more preferable 10-15 weight %, 12-14 weight %.
The method by sesame oil expression is without particular limitation, can be any conventional oil expression method of this field.At this
In one example of invention, the oil expression is squeezed using screw oil expeller.
Using obtaining sesame oil a and sesame-send cake after above-mentioned squeezing step.
The method of the present invention, which is further included, to be mixed with water by sesame-send cake or is softened with vapor.
The addition of water is without particular limitation in sesame-send cake, can be the amount of being routinely added to known in the art.In this hair
In a bright example, in terms of the weight of sesame-send cake, the dosage of the water is 2-25, more preferably preferably 2-20%, 12-
20%, preferably 14-18%.
Or obtained sesame-send cake vapor can also be softened, the vapor softening refers to vapor boiling
It is 40-100 minutes, 45-85 minutes preferable, it is 50-80 minutes more preferable, preferably 55-75 minutes.The temperature and pressure of vapor boiling without
Special limitation, can be normal pressures known in the art.In the preferable example of the present invention, in 100 DEG C and normal pressure
It is lower to carry out the boiling operation.
The method of the present invention further includes the operation that will be extracted oil after the sesame-send cake of above-mentioned processing is cooked, and obtains sesame oil b.It will
It is above-mentioned mixed with water or with the sesame-send cake obtained after vapor sofening treatment at 100-150 DEG C, preferable 110-140 DEG C, more preferably
120-130 DEG C, preferably 123-128 DEG C cooks 15-40 minutes, 18-35 minutes preferable, 22-32 minutes more preferable, preferably 25-28 points
Clock.The method of this oil expression operation and the method for previous oil expression operation may be the same or different, and can be routines known in the art
Oil expression method.In an example of the present invention, carry out the oil expression using screw oil expeller and operate.
The method of the present invention further includes the step of sesame oil a that will be obtained and sesame oil b is mixed.The method of the mixing
It is without particular limitation, sesame oil a can be poured into sesame oil b, be subsequently agitated for uniformly or sesame oil b is poured into sesame oil a,
It is subsequently agitated for uniformly.The weight ratio of the sesame oil a and sesame oil b is 0.17-2.5, is preferably 0.3-1.06, preferably
0.4-0.75, preferably 0.52-0.67.
The manufacturing method I of sesame oil of the present invention includes mixing sesame oil a and sesame oil b.At one of the present invention
In example, the sesame oil a can be replaced with commercially available coldly-squeezed sesame oil.For example, it can be used limited purchased from grain and oil (Qingdao) in praising
The coldly-squeezed sesame oil of company replaces the sesame oil a.
Therefore, the method for the present invention is further included in the step of mixing coldly-squeezed sesame oil with sesame oil b, the method for the mixing
It is without particular limitation, coldly-squeezed sesame oil can be poured into sesame oil b, be subsequently agitated for uniformly or sesame oil b is poured into cold press sesame
Sesame oil is subsequently agitated for uniformly.The weight ratio of the coldly-squeezed sesame oil and sesame oil b is 0.17-2.5, is preferably 0.3-1.06,
Better 0.4-0.75, preferably 0.52-0.67.
The step of the method for the present invention also optionally includes carrying out edible vegetable oil processing to obtained sesame oil.The edible vegetable oil processing
Step is without particular limitation, can be conventional edible vegetable oil processing method known in the art.
In an example of the present invention, the edible vegetable oil processing includes the following steps：
(i) heat filtering：Squeezing sesame oil filters while hot, removes which part impurity；
(ii) hydration process：5-30%, PH 7-9, a concentration of 0.02-0.5mol/L are added in crude oil after filtration
Strong base weak acid salting liquid, temperature control stir 5-60min at 20-90 DEG C；
(iii) it centrifuges：By (ii) the oil sample injection centrifuge separation；
(iv) oil is taken:Upper strata edible vegetable oil is taken after centrifugation；
(v) filtration drying:Upper strata edible vegetable oil filtration drying.
In an example of the present invention, the manufacturing method of the sesame oil includes the following steps：Sesame is cleared up, at steam
Reason extract oil after 5-10 minutes sesame oil a (controlling fuel-displaced 10-16%) and sesame-send cake, sesame-send cake add water 10-20% to stir evenly,
120 DEG C -160 DEG C cook 20-40 minutes after extract oil to obtain sesame oil b, a with b is mixed, is filtered, edible vegetable oil processing, then measures it
VCal/VCt and VCol/VCt.
In an example of the present invention, total content of the volatile materials in sesame oil between 2-40ppm, compared with
Fortunately between 5-35ppm.
B. sesame oil manufacturing method II
Sesame oil of the present invention II can also be made using the following method：It includes mixing the coldly-squeezed sesame oil dregs of rice with coldly-squeezed sesame oil
Conjunction obtains sesame-send cake, and the coldly-squeezed sesame oil dosage is calculated as 10-30% with the weight of the coldly-squeezed sesame oil dregs of rice；Preferably it is 17-27
Weight % is preferably 20-25 weight %, preferably 21-23 weight %.
It is without particular limitation suitable for the coldly-squeezed sesame oil dregs of rice and coldly-squeezed sesame oil of the method for the present invention II, it can be commercially available
The coldly-squeezed sesame oil dregs of rice and coldly-squeezed sesame oil.In an example of the present invention, the coldly-squeezed sesame oil dregs of rice are purchased with coldly-squeezed sesame oil
Grain and oil (Qingdao) Co., Ltd from praising.
The method of the present invention, which is further included, to be mixed with water by sesame-send cake or is softened with vapor.
The addition of water is without particular limitation in sesame-send cake, can be the amount of being routinely added to known in the art.In this hair
In a bright example, in terms of the weight of sesame-send cake, the dosage of the water is 2-25, more preferably preferably 2-20%, 12-
20%, preferably 14-18%.
Or obtained sesame-send cake vapor can also be softened, the vapor softening refers to vapor boiling
It is 40-100 minutes, 45-85 minutes preferable, it is 50-80 minutes more preferable, preferably 55-75 minutes.The temperature and pressure of vapor boiling without
Special limitation, can be normal pressures known in the art.In the preferable example of the present invention, in 100 DEG C and normal pressure
It is lower to carry out the boiling operation.
The method of the present invention further includes the operation that will be extracted oil after the sesame-send cake of above-mentioned processing is cooked, and obtains sesame oil c.It will
It is above-mentioned mixed with water or with the sesame-send cake obtained after vapor sofening treatment at 100-150 DEG C, preferable 110-140 DEG C, more preferably
120-130 DEG C, preferably 123-128 DEG C cooks 15-40 minutes, 18-35 minutes preferable, 22-32 minutes more preferable, preferably 25-28 points
Clock.The method of this oil expression operation and the method for previous oil expression operation may be the same or different, and can be routines known in the art
Oil expression method.In an example of the present invention, carry out the oil expression using screw oil expeller and operate.
The method of the present invention further includes the sesame oil c that will be obtained and the step of coldly-squeezed sesame oil is mixed.The mixing
Method is without particular limitation, can the sesame oil c that the above method obtains be poured into coldly-squeezed sesame oil, be subsequently agitated for uniformly or
Coldly-squeezed sesame oil is poured into the sesame oil c that the above method obtains, is subsequently agitated for uniformly.The coldly-squeezed sesame oil is mixed with sesame oil c
In the step of conjunction, the weight ratio of coldly-squeezed sesame oil and sesame oil c is 0.17-2.5, is preferably 0.3-1.06, better 0.4-
0.75, preferably 0.52-0.67.
The step of the method for the present invention also optionally includes carrying out edible vegetable oil processing to obtained sesame oil.The edible vegetable oil processing
Step is without particular limitation, can be conventional edible vegetable oil processing method known in the art.
In an example of the present invention, the edible vegetable oil processing includes the following steps：
(i) heat filtering：Squeezing sesame oil filters while hot, removes which part impurity；
(ii) hydration process：5-30%, PH 7-9, a concentration of 0.02-0.5mol/L are added in crude oil after filtration
Strong base weak acid salting liquid, temperature control stir 5-60min at 20-90 DEG C；
(iii) it centrifuges：By (ii) the oil sample injection centrifuge separation；
(iv) oil is taken:Upper strata edible vegetable oil is taken after centrifugation；
(v) filtration drying:Upper strata edible vegetable oil filtration drying.
In an example of the present invention, the manufacturing method of the sesame oil includes the following steps：By the coldly-squeezed sesame oil dregs of rice
Sesame-send cake is mixed to get with coldly-squeezed sesame oil, the coldly-squeezed sesame oil dosage is calculated as 10-30% with the weight of the coldly-squeezed sesame oil dregs of rice,
Sesame-send cake adds water 10-20% to stir evenly, 120 DEG C -160 DEG C cook 20-40 minutes after extract oil to obtain sesame oil, by aforementioned sesame oil
It mixes, filter with coldly-squeezed sesame oil, edible vegetable oil processing, then measuring its VCal/VCt and VCol/VCt.
In an example of the present invention, total content of the volatile materials in sesame oil between 2-40ppm, compared with
Fortunately between 5-35ppm.
It is further illustrated the present invention with reference to embodiment.
Embodiment
1. the edible vegetable oil processing method of sesame oil crude oil
(i) preparation of phosphate buffer:
Weigh 19.0 grams of NaH2PO4With 13.9 grams of Na2HPO4, it is dissolved in water, then be diluted to 500mL, obtained buffer solution
It is spare.
(ii) edible vegetable oil
Obtained sesame oil mixture at a temperature of 60 DEG C or so is filtered while hot, the sesame oil 200g of filtering is taken, adds
Enter the phosphate buffer that 10g a concentration of 0.4mol/L, PH obtained above are 7.0,30min, 4000rpm are stirred at 70 DEG C
Upper strata oil sample filtering, dry 10min is taken to obtain processed sesame oil after centrifugation 10min.
2. the analysis method of volatile materials
5g sesame oil is taken, adds in the trimethylpyridine of 100ul50ppm, mixing is placed in 15ml ml headspace bottles, bottle is placed on 50
20min, magnetic stirring speed 50r/min are balanced on DEG C operating platform, SPME extracting heads are inserted into bottle, is allowed to and liquid level is kept
The distance of 0.5cm releases fiber head in 50 DEG C of headspace absorption 30min, extracting head then is inserted into gas chromatograph-mass spectrometer, at 250 DEG C
3min is desorbed under temperature condition.
GC conditions are:Capillary column is HP2Innowax (60m × 0.25mm i.d., 0.15 μm)；Carrier gas is
He, flow velocity 0.8ml/min；250 DEG C of injector temperature, Splitless injecting samples；Column temperature temperature program is 30 DEG C of holding 5min of starting, with
25 DEG C/min rises to 100 DEG C, keeps 16min, then rise to 180 DEG C with 25 DEG C/min, keeps 20min.Mass Spectrometry Conditions are:Electronics
Bombard ion source (EI), electron energy 70eV, 1 435V of electron multiplier voltage；Solvent delay 0min, 280 DEG C of interface temperature,
230 DEG C of ion source temperature, 150 DEG C of level four bars temperature, quality of scanning ranging from 33~350amu.It will with integrator (HP-3390)
Its integral area with internal standard sample is compared, obtains the content of each volatile materials by each integrating peak areas.
3. oil yield computational methods：Oil yield (%)=m (sesame oil) * 100%/m (sesame)
4. aqueous quantity measuring method refers to GB/T 5528-2008
Embodiment 1
Sesame is cleared up, steamed 5min extract oil sesame oil a (fuel-displaced 15%) of control and sesame-send cake, sesame-send cake add 15 weight of water
Amount % is stirred evenly, and 140 DEG C cook the sesame oil b that extracts oil to obtain after 30min, and a is mixed with b.Edible vegetable oil processing is carried out in aforementioned manners,
In aforementioned manners measure volatile materials composition, as a result its gas chromatogram as shown in Figure 1, the composition of its volatile materials such as
Under：
Wherein, benzaldehyde and phenylacetaldehyde account for 8.92 weight % or so, and fatty alcohol accounts for 1.86 weight % or so.That is VCal/VCt
It is 1.86 weight % for 8.92 weight %, VCol/VCt.
Embodiment 2
Sesame, which is cleared up, to extract oil to obtain sesame oil a (fuel-displaced 8%) of control and sesame-send cake, sesame-send cake crushing, steamed 60min oil expressions
Sesame oil b is obtained, a is mixed with b.It carries out edible vegetable oil processing in aforementioned manners and measures the composition of volatile materials, as a result its gas phase
Chromatogram is as shown in Fig. 2, composition is as shown in the table：
By above-mentioned result of the test as it can be seen that it is 0.75 weight % that its VCal/VCt, which is 13.48 weight %, VCol/VCt,
Embodiment 3
Sesame cleaning steamed 20min extract oil sesame oil a (fuel-displaced 20%) of control, sesame meal add water to be adjusted to
10%, 130 DEG C cook 30min and extract oil to obtain sesame oil b, and a is mixed with b.Edible vegetable oil processing is carried out in aforementioned manners and measures volatilization
Property substance composition, as a result its VCal/VCt be 14.4 weight %, VCol/VCt be 5.6 weight %.
Embodiment 4
Sesame cleaning softens and extracts oil to obtain sesame oil a (fuel-displaced 5%) of control, sesame-send cake steaming 30min, 140 DEG C of stir-fry 40min squeezinges
It is oily to obtain sesame oil b, a is mixed with b.Carry out edible vegetable oil processing in aforementioned manners and measure the composition of volatile materials, as a result its
VCal/VCt is 2.6 weight % for 26.0 weight %, VCol/VCt.
Embodiment 5 (supplement embodiment)
Directly extract oil after sesame cleaning sesame oil a (fuel-displaced 25%), sesame-send cake add water 10%, and 160 DEG C are fried 20min oil expressions
Sesame oil b is obtained, a is mixed with b.It carries out edible vegetable oil processing in aforementioned manners and measures the composition of volatile materials, as a result its VCal/
VCt is 1.4 weight % for 1.7 weight %, VCol/VCt.
Comparative example 1
Sesame cleaning is directly squeezed, and is obtained using pressed oil, measures its volatile materials composition in aforementioned manners, as a result
Its VCal/VCt is that 0, VCol/VCt is 18.0 weight %.
Comparative example 2
Using commercially available ground sesameseed oil, (golden dragonfish board purchased from Carrefour hypermarket, measures its volatile materials group in aforementioned manners
Into as a result its VCal/VCt is 0.7 weight % for 0.01 weight %, VCol/VCt.
Comparative example 3
Sesame adds water to cook 20min squeeze and filters to 10% at 160 DEG C and obtain sesame oil, carries out at edible vegetable oil in aforementioned manners
The composition of volatile materials is managed and measures, as a result its VCal/VCt is 0.5 weight % for 0.16 weight %, VCol/VCt.
Comparative example 4
Sesame cooks 10min at 220 DEG C and squeezes to obtain sesame oil a, and sesame oil softening cold press obtains sesame oil b, a and b according to 1:9
It is allocated, carry out edible vegetable oil processing in aforementioned manners and measures the composition of volatile materials, as a result its its VCal/VCt is 0.35
Weight %, VCal/VCt are 0.14 weight %.
Embodiment 6
Sample sensory evaluation：
The expert team being made of 6 people gives a mark to above-described embodiment and comparative sample, and evaluation criterion is as shown in table 1,
Sample evaluation is given a mark according to whole preference degree and flavor intensity, and the results are shown in Table 2.
1 sensory evaluation standard of table
| Score value | Preference degree | Intensity |
| 1 | It does not like | It is very light |
| 2 | It does not like a little | It is thin |
| 3 | Generally | Generally |
| 4 | Prefer | It is denseer |
| 5 | Enjoy a lot | It is very dense |
2 sample of table is evaluated
| Whole preference degree | Flavor intensity | Flavor describes | |
| Embodiment 1 | 4.0 | 3.0 | Sesame faint scent |
| Embodiment 2 | 3.8 | 2.6 | It is former fragrant to retain sesame, and has faint scent |
| Embodiment 3 | 4.5 | 3.2 | It is sesame faint scent, slightly sweet |
| Embodiment 4 | 4.2 | 3.5 | Sesame faint scent, faint roasting perfume (or spice) |
| Embodiment 5 | 3.8 | 2.5 | Sesame faint scent slightly gives birth to taste |
| Comparative example 1 | 1.8 | 1.8 | Sesame life taste, native taste |
| Comparative example 2 | 4.5 | 4.6 | Strong roasting perfume (or spice) |
| Comparative example 3 | 3.0 | 3.6 | It is light roasting fragrant, uncoordinated |
| Comparative example 4 | 2.4 | 2.5 | Sesame life taste, is charred, is uncoordinated weak roasting perfume |
Embodiment 1-4 samples entirety preference degree is preferable it can be seen from the evaluation result of table 2, and flavor intensity is medium partially light,
Comparative example 1,4 flavors are thin, but preference degree is poor, there is the peculiar smell such as native taste burning；Comparative example 2,3 flavors are denseer, and preference degree compares
Like；
Embodiment 6
Sample culinary art test sensory evaluation
1st, flavor evaluation is tested：
Flavor evaluation is carried out to embodiment 1-4, comparative example 1-4 product oils application effect, specific method is：Potato is peeled water
It washes, chopping (1mm × 1mm × 1mm), hot pot is added in addition oil, oil mass after 210 DEG C according to 1/10 cooking shredded potato amount, and heating oil arrives
Cooking shredded potato and a small amount of salt are added in after 200 DEG C, is evaluated while hot after frying 2min.
Vegetable original flavor, fragrance and lasting are evaluated through 5 professionals, specific Analyses Methods for Sensory Evaluation Results is as shown in table 3：
The culinary art test sensory evaluation of 3 sample of table
| Vegetable original flavor | Vegetable fragrance | Taste persistence afterwards | |
| Embodiment 1 | ★★★☆ | ★★★ | ★★★☆ |
| Embodiment 2 | ★★☆ | ★★★ | ★★★ |
| Embodiment 3 | ★★★ | ★★★☆ | ★★★☆ |
| Embodiment 4 | ★★★ | ★★★☆ | ★★★★ |
| Embodiment 5 | ★★☆ | ★★★☆ | ★★★☆ |
| Comparative example 1 | ★★☆ | ★★★ | ★★★ |
| Comparative example 2 | ★★ | ★★★★ | ★★ |
| Comparative example 3 | ★☆ | ★★★★ | ★★ |
| Comparative example 4 | ★★ | ★★ | ★★☆ |
Comprehensive vegetable original flavor, fragrance and lasting are evaluated, from the point of view of the result that table 3 is evaluated, embodiment 1-5 overall effects
It is better than comparative example 1-4, wherein embodiment 3,4 effects are best, and the culinary art of comparative example 1 effect is relatively preferable, but its news is not fragrant pleasant
(being shown in Table 2).
2nd, crisp brittleness is tested
Culinary art test is carried out to embodiment 1-4, comparative example 1-5 product oils application effect, specific method is：White cut steamed bun,
It is sliced (5cm*3cm*1.5cm), hot pot is to addition oil after 180 DEG C, and liquid level of the oil mass in pot is using 1/2 thickness of steamed bun piece as base
Quasi- is tested after each pan-fried 1min of positive and negative, and wherein crisp brittleness is tested using Texture instrument.
Concrete outcome is as shown in table 4：
The culinary art test of 4 sample of table
| Hardness/g | |
| Embodiment 1 | 190.7±10.5 |
| Embodiment 2 | 198.9±7.2 |
| Embodiment 3 | 183.1±9.9 |
| Embodiment 4 | 180.1±7.3 |
| Embodiment 5 | 203.4±11.2 |
| Comparative example 1 | 335.1±13.0 |
| Comparative example 2 | 225.3±7.3 |
| Comparative example 3 | 233.4±8.5 |
| Comparative example 4 | 324.8±12.8 |
From the point of view of 4 result of table, for the effect of food mouthfeel, embodiment 1-5 overall effects are better than comparative example 1-4.
Claims (10)
1. a kind of fat or oil composition, it contains sesame oil or is made of sesame oil, and the fat or oil composition includes volatile materials,
It is characterized in that it includes following at least one feature：
(i) volatile materials contains benzaldehyde and its homologue, its total amount VCal accounts for the 5- of volatile materials total amount VCt
30 weight %；With
(ii) volatile materials contains fatty alcohol, its content VCol accounts for the 1-9 weight % of volatile materials total amount VCt.
2. fat or oil composition as described in claim 1, which is characterized in that the benzaldehyde and its homologue are selected from benzaldehyde
And/or phenylacetaldehyde；Preferably, it is counted using the volatile materials total amount as 100%, the total amount of the benzaldehyde and its homologue is
7-28 weight %, more preferably 10-25 weight %, preferably 12-22 weight %, preferably 15-20 weight %.
3. fat or oil composition as claimed in claim 1 or 2, which is characterized in that the fatty alcohol be selected from 1- amylalcohols, 1- hexanols,
At least one of 1-OCOL, 2- methyl butanols, 3- methyl butanols, 1-heptanol, 1- octanols；Preferably, with the volatilization
Property substance total amount be 100% meter, the content of the fatty alcohol is 1-6 weight %, more preferably 1-5 weight %, preferably 1-4 weights
Measure %, preferably 2-3 weight %.
4. a kind of manufacturing method of sesame oil, it includes the following steps：
(a) sesame is provided；
(b) it is squeezed after sesame directly being extracted oil or softened, obtains sesame oil a and sesame-send cake, the control of control oil yield is in 5-25 weights
Measure %；
(c) sesame-send cake with water is mixed or softens sesame-send cake vapor；
(d) it extracts oil after cooking, obtains sesame oil b；
(e) mixed sesameseed oil a and sesame oil b.
5. a kind of manufacturing method of sesame oil, it includes the following steps：
(a) coldly-squeezed sesame oil and sesame are provided；
(b) squeezing obtains sesame oil a and sesame-send cake after sesame directly being extracted oil or softened, and the control of control oil yield is in 5-25 weights
Measure %；
(c) after sesame-send cake with water is mixed or softens sesame-send cake vapor；
(d) it extracts oil after cooking, obtains sesame oil b；
(e) the sesame oil b and coldly-squeezed sesame oil are mixed.
6. method as described in claim 4 or 5, it is characterised in that it includes following one or more features：
1) oil yield is 8-18 weight %, preferably more preferable 10-15 weight %, 12-14 weight % in the step (b)；
2) the softening time is 5-25 minutes in the step (b), 8-22 minutes more preferable, preferably 10-20 minutes, preferably 12-18 points
Clock；
3) it is counted in the step (c) using the weight of sesame-send cake as 100%, the dosage of the water is 2-20%, preferably 12-
20%, more preferably 14-18%；
4) water content in the step (c) after the softening of control vapor in sesame-send cake, the water content for making sesame-send cake are 10-
25%, preferably 13-22%, more preferably 15-20%；
5) the vapor softening time is 45-85 minutes in the step (c), 50-80 minutes more preferable, preferably 55-75 minutes；
6) it is 100-150 DEG C that temperature is cooked in the step (d), more preferable 120-130 DEG C, preferably 123-128 DEG C；
7) it is 18-35 minutes that the time is cooked in the step (d), 22-32 minutes more preferable, preferably 25-28 minutes；With
8) weight ratio of coldly-squeezed sesame oil or sesame oil a and sesame oil b are 0.17-2.5 in the step (e), are preferably
0.3-1.06, preferably better 0.4-0.75,0.52-0.67.
7. a kind of preparation method of sesame oil, it includes the following steps：
(a) the coldly-squeezed sesame oil dregs of rice and coldly-squeezed sesame oil are provided；
(b) the coldly-squeezed sesame oil dregs of rice and coldly-squeezed sesame oil are mixed to get sesame-send cake, the coldly-squeezed sesame oil dosage is with cold press
The weight of sesame oil meal is calculated as 10-30%；
(c) sesame-send cake with water is mixed or softens sesame-send cake vapor；
(d) it extracts oil after cooking, obtains sesame oil c；
(e) weight ratio of mixing coldly-squeezed sesame oil and sesame oil c, the coldly-squeezed sesame oil and sesame oil c are 0.17-2.5.
8. the method for claim 7, including following one or more features：
1) coldly-squeezed sesame oil dosage described in the step (b) is calculated as 17-27 weight % with the weight of the coldly-squeezed sesame oil dregs of rice, more preferably
20-25 weight %, preferably 21-23 weight %；
2) in the step (c) in terms of the weight of sesame-send cake, the dosage of the water is 2-20%, preferably 12-20%, more preferably
14-18%；
3) water content in the step (c) after the softening of control vapor in sesame-send cake, the water content for making sesame-send cake are 10-
25%, preferably 13-22%, more preferably 15-20%；
4) the vapor softening time is 45-85 minutes in the step (c), 50-80 minutes more preferable, preferably 55-75 minutes；
5) it is 100-150 DEG C that temperature is cooked in the step (d), more preferable 120-130 DEG C, preferably 123-128 DEG C；
6) it is 18-35 minutes that the time is cooked in the step (d), 22-32 minutes more preferable, preferably 25-28 minutes；With
7) weight ratio of coldly-squeezed sesame oil described in the step (e) and sesame oil c are preferably 0.3-1.06, better 0.4-
0.75, preferably 0.52-0.67.
9. a kind of fat or oil composition, it contains sesame oil as described in any one of claim 1-3 or containing such as claim
The sesame oil that method described in any one of 4-8 obtains.
10. a kind of food, it contains sesame oil as described in any one of claim 1-3 or containing using such as claim 4-
The sesame oil that method described in any one of 8 is prepared；And/or use the sesame as described in any one of claim 1-3
Oil is prepared using the sesame oil that the method as described in any one of claim 4-8 obtains.
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| CN110810536A (en) * | 2019-11-27 | 2020-02-21 | 衡阳县共兴油脂有限公司 | A vegetable oil containing multiple Chinese medicinal extracts |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614231A (en) * | 2013-11-13 | 2014-03-05 | 宋永法 | Production method of sesame oil |
| CN205205095U (en) * | 2015-10-31 | 2016-05-04 | 安庆谷润农产品有限责任公司 | Sesame system of squeezing |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103614231A (en) * | 2013-11-13 | 2014-03-05 | 宋永法 | Production method of sesame oil |
| CN205205095U (en) * | 2015-10-31 | 2016-05-04 | 安庆谷润农产品有限责任公司 | Sesame system of squeezing |
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| 万茵: "基于香气强度的芝麻油特征香气成分分析", 《粮食与油脂》 * |
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| CN110810536A (en) * | 2019-11-27 | 2020-02-21 | 衡阳县共兴油脂有限公司 | A vegetable oil containing multiple Chinese medicinal extracts |
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