EA018950B1 - Method for producing sunflower refined deodorized oil with increased oleic acid content and oil produced by said method - Google Patents

Abstract

The invention relates to a method of producing refined, deodorized sun flower oil with increased oleic acid content from seeds of milky ripeness and complete ripeness. For the first time the invention provides a product representing refined, deodorized sun flower oil with improved fatty acids composition approaching to recommendations of Institute of Nutrition and having improved dietetic properties.

Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular to a method for producing refined and deodorized sunflower oil with a high content of oleic acid from a mixture of milk ripeness seeds and fully ripe seeds. The invention also includes sunflower oil with a high content of oleic acid, obtained from a mixture of seeds of milk ripeness and fully ripe seeds.

Background of the Related Art

Sunflower seed is a complex biological system. The whole seed and its individual parts, such as the gemmula and endosperm, differ in lipid composition and content.

Oil obtained from sunflower seeds at different ripening periods and under the influence of various technological operations also differs in the composition of fatty acids and their content.

The main fatty acids in sunflower oil are unsaturated fatty acids oleic and linoleic. They account for 87-92% of the total acid content. Saturated fatty acids, palmitic and stearic, account for 8-13% of the total acid content in sunflower oil. In addition to these acids, in small amounts (tenths of a percent) palmitic, linolenic, arachinic, behenic and other fatty acids are present.

When ripening in the seeds of sunflower oil accumulates, while the ratio between fatty acids varies greatly during ripening due to differences in the intensity of synthesis of fatty acids.

The process of ripening sunflower after flowering is divided into several periods: 15, 22, 29, 36 and 56 days. In the early ripening period (period of milk ripeness), oleic acid predominates in sunflower oil, its content is approximately 40-41%. Then, during the natural ripening and ripening of seeds, the last conversion of oleic (monounsaturated) acid to linoleic (polyunsaturated), i.e. the process of desaturation occurs.

By the time the harvest maturity stage is reached, the concentration of oleic acid is reduced to less than 25%, and the concentration of linoleic acid is increased to more than 60%.

The average oleic acid content in high-oil sunflower, which goes to the production of sunflower oil, is 16-21%.

However, according to the recommendations of the Institute of Nutrition RAMS (MP 2.3.1.1915-04) in the human diet, the consumption of monounsaturated acids should be greater than polyunsaturated, and be approximately in the ratio of 3: 1.

Thus, the sunflower oil on the market does not meet the recommendations of the Institute of Nutrition and are not dietary products with therapeutic properties that affect blood cholesterol.

SUMMARY OF THE INVENTION

The present invention relates to a method and a product obtained by this method, which is a refined deodorized sunflower oil with an improved composition of fatty acids, similar in its characteristics to the recommendations of the Institute of Nutrition and has improved dietary qualities. The improvement relates to an increase in the content of oleic acid in the product, which is in the range of 21-40%.

The invention discloses a method for producing refined deodorized sunflower oil with a high content of oleic acid, comprising feeding sunflower seeds to a crushing-vetch compartment to separate husk from the kernel, compressing the kernel to produce crude oil, settling and filtering the oil, followed by nitrogen treatment and refining, seed delivery is carried out in a mixture of seeds of milk ripeness and full-ripened seeds, which is obtained by blending seeds of milk ripeness and full-ripe seeds.

According to the invention, the filtration can be carried out in a plate filter.

The lamellar sheet filter can be periodically cleaned of mechanical impurities in the form of particles by periodically purging it with air, after which the mass resulting from this containing these particles can be poured into a separate container, and then removed.

Blending of seeds can be carried out with the following ratio of seeds of milk ripeness and fully ripe seeds, in wt.%:

seeds of milk ripeness 10.0-99.0 full-ripened seeds 1.0-90

Blending of seeds of milk ripeness and mature seeds for their uniform distribution among themselves can be carried out in a mixer equipped with a mixer.

The invention also provides sunflower oil with a high content of oleic acid obtained by the above method from a mixture of seeds of milk ripeness and fully ripe seeds.

The oleic acid content in the above oil may be about 30 wt.% Of the total weight.

- 1 018950

The above oil can be characterized by the composition of fatty acids in the following ratio of components, in wt.%:

oleic acid 21-40 linoleic acid 52-71 palmitic acid 5.0-7.6 stearic acid 2.7-6.5 other types of fatty acids up to 3.3

The oil according to the invention has increased oxidation stability.

The method involves the harvesting of sunflower seeds at the stage of milk ripeness and their storage, then mixing them with fully ripe seeds, followed by separation of husk from the kernel, pressing, settling, filtering and nitrogen treatment.

The method also includes a refining process using the following technological operations:

neutralization, bleaching, winterization and deodorization, followed by treatment with nitrogen to protect the oil from oxidative damage.

Information confirming the possibility of carrying out the invention

To obtain sunflower oil with an improved fatty acid composition, milk ripeness seeds and fully ripe sunflower seeds are used. The collected seeds in the early ripening period are stored in silos of the elevator and undergo refinement - separation and conditioning.

At the stage of separation, impurities are separated from the mass. At the conditioning stage, a mass fraction of moisture of 6-7% is achieved. After harvesting, full-grown sunflower seeds are also stored in silos of the elevator and undergo similar operations.

To determine the percentage ratio of the supply of milk ripeness and mature seeds to the crushing and vetch department, samples are first taken from the silos where the seeds are stored.

In laboratory conditions, oil is squeezed out of milk ripeness seeds and an analysis of its fatty acid composition is performed. In laboratory conditions, oil is also squeezed out of full-grown seeds and the percentage of fatty acids is determined.

The ratio of milk ripeness seeds and full-grown seeds is selected according to the results of chromatographic analysis of the oleic acid content in oil samples obtained from these types of seeds.

The main task in the production of oil from a blend of milk ripeness seeds and mature seeds is to obtain the optimal fatty acid composition, which is achieved by precise dosing and mixing of milk ripeness seeds and mature seeds.

To do this, from the appropriate silos with the help of metering screws, the seeds are fed into the mixer. The rotational speed of the metering augers is regulated depending on the required number of fully ripe seeds and seeds of milk ripeness in the blend. In the mixer there is a uniform distribution of milk ripeness seeds and fully mature seeds with the help of mixers. From the mixer through a conveyor, a mixture of milk seeds of ripeness of sunflower seeds and full-ripened seeds enters the crushing-vein section, where the seeds are prepared for pressing - the husk is separated from the kernel. In the traditional technology for the production of sunflower oil, this stage of the technological process is absent.

The prepared core enters the oil-press compartment, where oil is extracted from the seeds by pressing. To remove mechanical impurities in the form of particles (pieces of pulp, oil cake), the resulting oil is filtered in a plate filter. During filtration, the oil passing through the drainage layer of the filter gradually clogs it, which requires periodic cleaning of the filter with air (purge). In accordance with traditional technology, oil from a plate filter comes into a common container with oil and causes an oxidation process.

To prevent oxidative spoilage of oil obtained from dairy seeds and mature seeds, the present invention developed a new technological method: purging the filter and draining the oil from the filter is carried out in a separate container, and then taken out of production. After that, the oil is sent to a specially designated container in which a nitrogen supply system is provided to protect the oil from oxidative damage.

Further, the oil is sent to the complex oil refining workshop for refining. In the refining process, the following technological operations are used:

neutralization, bleaching, winterization, deodorization.

- 2 018,950

After refining, the oil is sent to a special intermediate container of the finished product, which also provides a nitrogen supply system to protect the oil from oxidative damage. Next, from the tank, the finished oil from a mixture of seeds of milk of ripeness sunflower and fully ripe seeds is fed to the packaging.

In accordance with the present invention, the mixing of milk ripeness seeds with full-ripened seeds makes it possible to obtain from this mixture an oil with an improved fatty acid composition compared to sunflower oils known in the art. This oil has a higher resistance to oxidation during storage and use, including use during frying during cooking, which also favorably affects the human body.

The calculation of the required number of seeds of milk ripeness and full-grown seeds in the mixture to obtain sunflower oil with the required oleic acid content is carried out according to the following equation:

where A is the content of oleic acid in mature seeds,%;

In - the content of oleic acid in the seeds of milk ripeness,%;

C is the predetermined oleic acid content in the finished product,%;

X - content of fully mature seeds in the mixture,%, = X-100.

Therefore, the content of seeds of milk ripeness in the specified mixture is 100-X (%).

The following examples show the specific ratios of milk ripeness seeds and full-ripened seeds in mixtures to obtain sunflower oil with a high content of oleic acid (30%).

Example 1. The determination of the ratio of seeds of milk ripeness and mature seeds.

According to the results of chromatographic analysis, the content of oleic acid in seeds of milk ripeness is 40%, and the content of oleic acid in fully mature seeds is 16%. It is supposed to produce oil with an oleic acid content of 30% in the final product. The required number of fully ripe seeds in the mixture is calculated in accordance with the above equation:

16X + 40 (1Α) = 30, where X = 0.417 (or 41.7%).

Therefore, the content of milk ripeness seeds in the mixture is 1-0.417 = 0.583 (or 58.3%). As a result, in the finished product obtained from a mixture containing 41.7% of seeds of mature and 58.3% of seeds of milk ripeness, the content of oleic acid will be 30%.

Example 2. Determination of the ratio of seeds of milk ripeness and fully ripe seeds.

According to the results of chromatographic analysis, the content of oleic acid in seeds of milk ripeness is 40%, and the content of oleic acid in fully mature seeds is 21%. It is supposed to produce oil with an oleic acid content of 30% in the final product. The required number of fully ripe seeds in the mixture is calculated in accordance with the above equation:

2 ^ + 40 (1Α) = 30, where X = 0.526 (or 52.6%).

Therefore, the content of milk ripeness seeds in the mixture is 1-0.526 = 0.474 (or 47.4%). As a result, in the finished product obtained from a mixture containing 52.6% of seeds of mature and 47.4% of seeds of milk ripeness, the content of oleic acid will be 30%.

The above examples, reflecting the specific ratios of milk ripeness seeds and full-ripened seeds in the mixture, as well as the oleic acid content in the finished product, are not limiting and may have many modifications without departing from the essence of the present invention, as will be appreciated by those skilled in the art. Thus, the above examples 1 and 2 are intended primarily to illustrate the invention in particular embodiments.

Claims (10)

CLAIM 1. A method of producing refined deodorized sunflower oil with a high content of oleic acid, comprising feeding sunflower seeds to a crushing-vetch compartment to separate husk from the kernel, compressing the kernel to produce crude oil, settling and filtering the oil, followed by nitrogen treatment and refining, while supplying the seeds are carried out in a mixture of milk ripeness seeds and mature seeds, which is obtained by blending milk ripeness seeds and mature seeds. 2. The method according to claim 1, in which the filtration is carried out in a plate sheet filter. 3. The method according to claim 2, in which the plate-shaped sheet filter is periodically cleaned of mechanical impurities in the form of particles by periodically purging it with air, after which the resulting mass containing these particles is poured into a separate container, after which it is removed. 4. The method according to claim 1, in which the blending of seeds is carried out in the following ratio of seeds of milk ripeness and mature seeds, in wt.%: seeds of milk ripeness 10.0-99.0 full-ripened seeds 1.0-90 5. The method according to claim 1, in which the blending of milk ripeness seeds and mature seeds for their uniform distribution among themselves is carried out in a mixer equipped with a mixer. 6. Sunflower oil with a high content of oleic acid obtained by the method according to claim 1 from a mixture of seeds of milk ripeness and fully ripe seeds. 7. The oil according to claim 1, in which the oleic acid content is from 21 to 40 wt.% Of the total weight. 8. The oil according to claim 7, in which the oleic acid content is about 30 wt.% Of the total weight. 9. The oil according to claim 6, characterized by the composition of fatty acids in the following ratio of components, in wt.%: oleic acid 21-40 linoleic acid 52-71 palmitic acid 5.0-7.6 stearic acid 2.7-6.5 other types of fatty acids up to 3.3 10. Oil according to any one of claims 1 to 3, which has increased oxidation stability.