JP2000316473A - Production of edible oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an edible oil which has a good flavor, excellent flavor stability and excellent oxidation stability and contains linolenic acid in a large amount, by adding sesame seeds to linseed seeds, Perilla ocimoides seeds, Perilla frutescens crispa seeds, Oenothera tetraptera seeds an/or borage seeds, squeezing the mixture and then purifying the obtained oil. SOLUTION: This method for producing an edible oil comprises mixing one or more kinds of seeds selected from purified linseed seeds, purified Perilla ocimoides seeds, purified Perilla frutescens crispa seeds, purified Oenothera tetraptera seeds, an/or purified borage seeds with purified sesame seeds preferably in an amount of 10 to 80%, steaming the mixture by a conventional method, squeezing the steamed mixture, for example, by the use of an expeller, to obtain the squeezed raw oil, and then filtering the squeezed raw oil, when an edible oil characterized by a flavor is produced, or subjecting the squeezed raw oil to a degumming treatment, deacidification treatment, a decoloring treatment and a deodorizing treatment, when an edible salad oil, or the like, scarcely having a flavor is produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an edible oil having a good flavor and good stability, which contains a large amount of linolenic acid.

[0002]

2. Description of the Related Art It has been confirmed that α-linolenic acid is an essential fatty acid for humans (Holman RT et al., Am.
erican Journal of Clinical Nutrition, 35, 61
7-623 (1982)), reports that it has a function to suppress cancer and allergy (Okuyama et al., "Nutrition and Diseases of Oils and Fats" 1.
69-185 (1990)). Also, γ-linolenic acid is recognized as a therapeutic agent in the UK because it shows a therapeutic effect on atopic dermatitis (Sugano et al., “Food and Science,” pp. 55-58 (199).
3)). In recent years, oils and fats containing a large amount of linolenic acid have attracted attention,
Development of oils and fats containing a large amount of linolenic acid is desired.

[0003] Linseed oil, perilla oil and perilla oil are α-
Linolenic acid is contained as much as 50-65% in the total fatty acids. Evening primrose oil and borage oil contain 10-25% of γ-linolenic acid in total fatty acids. Although these fats and oils have been conventionally used for foods, since they contain more unsaturated fatty acids than other edible fats and oils and have extremely poor storage stability, they are currently only slightly used for foods. That is, these fats and oils containing a large amount of linolenic acid have poor storage stability as edible oils, and are usually oiled, linseed oil, perilla oil, perilla oil, perilla oil, evening primrose oil and borage oil obtained by refining are generally edible oils. There is a problem in using it as oil.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an edible oil rich in linolenic acid, which has a good flavor and excellent flavor stability and oxidation stability.

[0005]

Means for Solving the Problems In order to achieve the above object, the present inventors have made intensive studies and found that linseed seeds,
In the process of producing edible oil from perilla seeds, perilla seeds, perilla seeds, evening primrose seeds or borage seeds, sesame seeds are simultaneously mixed, squeezed and refined, resulting in less deterioration in quality during the treatment process, good flavor, flavor stability and oxidation stability It has been found that an edible oil having excellent properties can be obtained. The refining treatment referred to in the present invention means, in the case of edible oils characterized by flavor, a treatment mainly comprising a filtration treatment on crude oil obtained by pressing, for example, sesame oil, nut oil, olive oil. Is mentioned. In the case of edible oil having little flavor, that is, edible salad oil, etc., it refers to a treatment that goes through a deoxidation, decolorization, and deodorization step, and includes a dewaxing step as necessary. Furthermore, the present inventors mix sesame seeds simultaneously in the step of producing edible oil from flaxseed seeds, perilla seeds, perilla seeds, perilla seeds, evening primrose seeds or borage seeds, and roasting, oiling and refining treatments, thereby improving the quality in the processing process. It has been found that an edible oil which has little deterioration and good taste and is excellent in flavor stability and oxidation stability can be obtained.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The present invention is a flaxseed seed, perilla seeds, perilla seeds, perilla seeds, evening primrose seeds, and one or more seeds of borage seeds from which foreign matter has been removed, mixed with the sesame seeds from which foreign matter has been removed, and crushed. Purify edible oil to the quality level of edible oil, or remove sesame seeds from at least one of linseed seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds. A method for producing an edible oil, comprising mixing, roasting and squeezing, followed by refining treatment to the quality level of the edible oil. The refining treatment referred to in the present invention, in the case of an edible oil characterized by flavor, refers to a treatment mainly comprising a filtration treatment on a crude oil obtained by squeezing, to a less flavored edible oil, such as an edible salad oil. When applied, it refers to a treatment that goes through steps such as deacidification, decolorization, and deodorization. The mixing ratio of sesame seeds in the present invention desirably achieves the object of the present invention in a range of 10 to 80% based on the selected seeds. 10% sesame seeds
If the amount is less, the flavor stability and the storage stability are impaired. If the amount is more than 80%, the linolenic acid content intended by the present invention cannot be secured.

The term "roasting" as used in the present invention means that the seeds are directly or indirectly heat-treated in a dry or wet state before the oil is pressed.
It is desirable to process for 60 minutes.

[0008] The seeds containing sesame seeds roasted under such conditions are steamed by a conventional method without fractionation, and then squeezed or squeezed out to obtain brown crude oil having a savory flavor. This crude oil can be processed only by a filtration step to obtain a final product, and this crude oil can be subjected to a purification step such as deacidification-washing-decolorization-deodorization in the same manner as general vegetable fats and oils to obtain a final product.

On the other hand, linseed seeds from which foreign matter has been removed,
A roasted seed obtained by roasting at least one of perilla seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds under such conditions, and then steamed by a conventional method, and then obtained by pressing or pressing and extracting. The final product obtained by mixing and filtering sesame crude oil that has been treated in the same manner as crude oil, or one or more of linseed seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds from which foreign matter has been removed. After steaming the roasted seed obtained by roasting under such conditions by a conventional method,
The crude oil obtained by squeezing or squeezing extraction is obtained by mixing sesame refined oil and the like treated with refined oil obtained through a purification step such as deacidification-washing-decolorization-deodorization in the same manner as general vegetable oils and fats. The resulting final product has poor oxidative stability, poor flavor stability during storage, and has specific bitterness over time, which hinders its use as an edible oil.

[0010] The present invention relates to a seed containing at least one seed selected from among seeds containing a large amount of polyunsaturated fatty acids having poor oxidative stability such as linseed seeds, perilla seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds. Is simultaneously oil-refined and refined with sesame seeds, or roasted and oiled simultaneously with one or more seeds and sesame seeds among linseed seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds -It is characterized by purification. Linseed seeds, perilla seeds,
After roasting one or more seeds from perilla seeds, evening primrose seeds, and borage seeds, and roasting sesame seeds separately, when both were mixed and pressed, both were mixed and roasted and pressed. The same effect as in the case can be obtained. However, when roasting separately, two roasting facilities are required, which is not economical.
On the other hand, when roasting each with one roasting equipment, it is necessary to roast linseed seeds, perilla seeds, perilla seeds, evening primrose seeds, borage seeds or seeds mixed with them in the second half, which is unreasonable. . From the viewpoints of efficiency and economy, it is preferable to first mix and roast one or more seeds of linseed seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds with sesame seeds.

The oils and fats thus obtained contain linolenic acid at a high concentration, have a good flavor, and have excellent flavor and oxidative stability during storage, and can be directly used for food.

In the present invention, the oil thus obtained is added to tocopherol, lecithin, green tea extract, licorice extract,
By adding an antioxidant such as an ascorbic acid fatty acid ester, the storage stability can be further increased.

The edible oil obtained by the present invention and ordinary edible oils, that is, edible oils such as rapeseed oil, soybean oil, corn oil, wheat germ oil, cottonseed oil, olive oil, safflower oil, sunflower oil, etc. It can be blended in any ratio and used as food.

[0014]

Example 1 7 kg of flaxseed seeds and 13 kg of sesame seeds were mixed, and the mixed seeds were steamed by a conventional method and then squeezed with an expeller to obtain 3.3 kg of pressed crude oil. This crude oil was filtered and allowed to stand, and then further filtered after protein and phospholipid were precipitated. Table 1 shows the fatty acid composition, flavor, oxidative stability and storage stability of the obtained fats and oils.

COMPARATIVE EXAMPLE 1 10 kg of linseed seed and 15 kg of sesame seed were each steamed by an ordinary method and then squeezed with an expeller to obtain 1.4 kg and 2.7 kg of pressed crude oil, respectively. Each of these crude oils was filtered and allowed to stand, and further filtered after the protein and phospholipid precipitated and precipitated, and linseed oil 1.0 was added so that the fatty acid composition of the oil and fat obtained in Example 1 became almost the same.
kg and 2.4 kg of sesame oil. Table 1 shows the fatty acid composition, flavor, oxidative stability and storage stability of the mixed oil.

[0016]

[Table 1]

After mixing flaxseed seeds and sesame seeds,
The refined Example 1 was excellent in flavor, oxidation stability and storage stability as compared with Comparative Example 1 in which each was subjected to oil crushing and refining treatment, and was used as an edible oil.

Example 2 10 kg of flaxseed seeds and 10 kg of sesame seeds were mixed and roasted at 235 ° C. for 20 minutes using a kiln-type roaster. According to a conventional method, the roasted seeds were steamed and then squeezed with an expeller to obtain 3.2 kg of pressed crude oil. This crude oil was filtered and allowed to stand, and then further filtered after protein and phospholipid were precipitated. Table 2 shows the fatty acid composition, flavor, oxidative stability and storage stability of the obtained fats and oils.

Example 3 10 kg of linseed seeds and 10 kg of sesame seeds were roasted at 235 ° C. for 20 minutes using a kiln-type roasting machine. The whole amount of each roasted seed was mixed, and the roasted seed was steamed by a conventional method and then squeezed with an expeller to obtain 3.3 kg of pressed crude oil.
This crude oil was filtered and allowed to stand, and then further filtered after protein and phospholipid were precipitated. Table 2 shows the fatty acid composition, flavor, oxidative stability and storage stability of the obtained fats and oils.

Comparative Example 2 10 kg of flaxseed seed and 10 kg of sesame seed were roasted at 235 ° C. for 20 minutes using a kiln-type roasting machine. According to a conventional method, the roasted seeds were steamed and then pressed with an expeller to obtain 1.4 kg and 1.8 kg of pressed crude oil, respectively. These crude oils were filtered and allowed to stand, and further filtered after proteins and phospholipids precipitated and precipitated. 1 kg of linseed oil and sesame oil 1 were added so that the fatty acid composition of the fats and oils obtained in Example 1 became almost the same. .3 kg. Fatty acid composition, flavor,
Table 2 shows the oxidation stability and storage stability.

[0021]

[Table 2]

After mixing linseed seed and sesame seed, roasting
The oil-refined and refined Example 2 and the flaxseed and sesame seeds were each roasted and then mixed, and the oil-refined and refined Example 3 was compared with Comparative Example 2 in which each was roasted, oil-refined and refined and then mixed. It was excellent in oxidative stability and storage stability, and was used as a flavor oil.

Example 4 15 kg of perilla seed and 5 kg of sesame seed were mixed and roasted at 200 ° C. for 25 minutes by a kiln-type roaster. According to a conventional method, the roasted seeds were steamed and then pressed with an expeller to obtain 2.8 kg of pressed crude oil. This crude oil was degummed, deacidified, washed with water, decolorized and deodorized in a conventional manner to obtain 2.5 kg of a purified oil and fat. Table 3 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the obtained fats and oils.

Comparative Example 3 15 kg of perilla seed and 15 kg of sesame seed were roasted at 200 ° C. for 25 minutes using a kiln-type roaster. According to a conventional method, each roasted seed was steamed and then pressed with an expeller to obtain 2.0 kg and 2.4 kg of pressed crude oil, respectively.
These crude oils were degummed, deacidified, washed with water, decolorized and deodorized according to a conventional method to obtain 1.8 kg of refined sesame oil and 2.1 kg of refined sesame oil. 1.6 kg of sesame oil and 0.1 g of sesame oil were obtained so that the fatty acid composition of the oil and fat obtained in Example 4 was almost the same.
5 kg, and the fatty acid composition, flavor, oxidative stability and storage stability of the mixed oil are shown in Table 3.

[0025]

[Table 3]

After mixing the perilla seeds and the sesame seeds, roasting
The oil-refined and refined Example 4 is excellent in flavor, oxidation stability and storage stability as compared with Comparative Example 3 in which each is roasted, oil-refined and refined, and is provided as an edible salad oil. Was.

Example 5 15 kg of borage seeds and 5 kg of sesame seeds roasted at 250 ° C. for 15 minutes by a kiln-type roaster were mixed. According to a conventional method, the mixed seeds were steamed and then squeezed with an expeller to obtain 2.2 kg of pressed crude oil. This crude oil was degummed, deacidified, washed with water, decolorized and deodorized according to a conventional method to obtain 1.9 kg of a purified oil and fat. Table 4 shows the fatty acid composition, flavor, oxidative stability and storage stability of the obtained fats and oils.

COMPARATIVE EXAMPLE 4 15 kg of borage seeds and 10 kg of sesame seeds roasted at 250 ° C. for 15 minutes by a kiln-type roasting machine were steamed by an ordinary method, then squeezed by an expeller, and 1.4 kg of pressed crude oil and 1.5 kg of squeezed crude oil, respectively. 1.8 kg were obtained. These crude oils are degummed, deacidified, washed with water, decolorized and deodorized according to a conventional method,
1.1 kg of refined borage oil and 1.6 kg of refined sesame oil were obtained. 0.7 kg of borage oil and 0.4 kg of sesame oil were mixed so that the fatty acid composition of the fat or oil obtained in Example 5 was almost the same, and the fatty acid composition, flavor, oxidation stability and storage stability of the mixed oil were determined. It is shown in Table 4.

[0029]

[Table 4]

After mixing borage seeds and roasted sesame seeds,
Example 5 which was subjected to oil pressing and refining treatment was superior in flavor, oxidation stability and storage stability to Comparative Example 4 in which each was mixed after oil pressing and refining treatment, and was used as an edible oil.

Example 6 Perilla seeds and sesame seeds were mixed in equal amounts, and were roasted in a kiln-type roasting machine at 120 ° C., 250 ° C., and 370 ° C. for 20 minutes each for 20 kg. After the roasted seeds are steamed, the oil is squeezed with an expeller according to the conventional method.
Obtained. These crude oils were filtered, allowed to stand, and further filtered after proteins and phospholipids were precipitated. Table 5 shows the flavors of the obtained fats and oils.

[0032]

[Table 5]

As shown in Table 5, by roasting at 250 ° C., an edible oil having a good flavor can be obtained.

[0034]

According to the present invention, it is possible to obtain an edible oil containing linolenic acid at a high concentration, having a good flavor during production, and having excellent flavor stability and oxidation stability during storage.

Claims (8)

[Claims] 1. A method for producing an edible oil, comprising mixing at least one seed among linseed seeds, perilla seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds with sesame seeds, followed by pressing and refinement. Law 2. An edible oil characterized by mixing one or more seeds among linseed seeds, perilla seeds, perilla seeds, perilla seeds, evening primrose seeds and borage seeds with sesame seeds, followed by roasting, oil pressing and purification treatment. Manufacturing method 3. Mixing a roasted sesame seed with one or more seeds of linseed seed, perilla seed, perilla seed, perilla seed, evening primrose seed, and borage seed as needed, followed by oil pressing. Process for producing edible oil characterized by refining treatment 4. The process according to claim 1, wherein the sesame seed content is 10 to 80%. 5. The method for producing an edible oil according to claim 1, wherein the edible oil has an α-linolenic acid content of 15 to 55%. 6. The method for producing an edible oil according to claim 1, wherein the edible oil has a γ-linolenic acid content of 5 to 20%. 7. An edible oil characterized by a refining treatment is a treatment mainly comprising a filtration treatment on a crude oil obtained by squeezing, and an edible oil having a less flavor is
4. A treatment through deoxidation, decolorization and deodorization steps.
The production method according to any one of the above. 8. The method for producing an edible oil according to claim 2, wherein the roasting temperature is 150 to 350 ° C.