JP2004027091A - Compressed soybean oil and method for producing the same - Google Patents
Compressed soybean oil and method for producing the same Download PDFInfo
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、圧搾大豆油及びその製造方法に関するものであり、更に詳細には、風味及び風味安定性に優れた圧搾大豆油及びその製造方法に関するものである。
【０００２】
平成１１年に我が国において消費された食用植物油脂は約２２０万トンであり、その内訳は、菜種油が最も多く約９０万トンで第１位であり、次いで大豆油が約７０万トンとなっている。菜種油及び大豆油両者の合計で実に我が国における食用植物油脂消費量の全体の約７０％を占めている。我が国における食用植物油脂消費量の第３位は近年増加傾向にあるパーム油であるが、約３６万トンと前記二品種に比べて量的に開きがある。その他に、とうもろこし油、こめ油、サフラワー油、ごま油、綿実油等の消費もあるが、これらを併せても全体消費量の約１０％に満たない。
【０００３】
大豆油の原料である大豆は世界各国で生産されているが、最も生産量の多いのは米国であり、我が国の大豆総輸入量の約８０％が米国から輸入されている。食用油の搾油用に使用される大豆も米国からの輸入ものが中心である。大豆種子を搾油処理して得られる大豆油の一般的な脂肪酸組成は、リノール酸が約５５質量％と最も多く、次いでオレイン酸が約２０質量％強、パルミチン酸が約１０質量％強である。大豆油に特徴的な脂肪酸はリノレン酸であり、全脂肪酸のうち約８質量％含まれている。
【０００４】
大豆油の原料となる大豆は、大豆油を製造するに際して、一般に収穫された後、水分をコントロール（乾燥）し、サイロ保管される。収穫時の大豆中の水分量は一般的には１３〜１６質量％であるが、水分量が１３質量％以上であると大豆の品質が悪化するため、水分量を１２質量％以下とするために、６０℃の熱風乾燥工程を経てサイロ保管されるのが一般的である。
【０００５】
上述のようにサイロ保管された大豆は、必要に応じて工場等に輸送された後、搾油される。
大豆等の植物油の搾油方法としては、圧搾法、抽出法及び圧抽法の３通りの方法があり、油分を多く含む原料の場合には圧搾法及び圧抽法が用いられている。大豆の油分含有量は約２０質量％であり、従って油分含有量の低い大豆から油を取るためにはヘキサン等の溶媒で抽出する抽出法が工業的になされている。
【０００６】
一般的には、大豆油搾油効率を高めるために、また油粕の窒素含量を高くして油粕の商品価値を向上させるため、搾油前に前処理が行われている。このような前処理としては、例えば精選、乾燥、粗砕、脱皮、圧扁等がある。これらの前処理においては、加熱処理が必須であり、摩擦等の発熱により加熱状態になってしまう。一方、近年、米国等においても自然食品への関心が高まっており、抽出法に代わって加熱前処理としてエクストルーダー処理を行い、エキスペラーで圧搾されるＥＥ法により製造される圧搾大豆油が増えてきている。
【０００７】
例えば、乾燥及び大豆収穫後の水分調整において、大豆の組織を破壊する必要があり、そこで圧扁工程において水分共存下で加熱処理を行うことによってタンパク質を凝固させ、油の通過を容易にし、搾油歩留まりを向上させる。更に、カビやバクテリアを殺菌して酵素を失活させることができる。一般に、たん白質は約６０℃以上の温度になると変性するが、リパーゼ等の酵素の失活には、最低でも９０℃、特に水分の少ない状態においては１４０℃以上の高温処理が必要となる。従って、圧扁処理では、通常は９０〜１３０℃程度の加熱がなされている。また、ＥＥ法のエクストルーダー処理では、１３５℃程度の加熱がなされている（ＩＮＦＯＲＭ， Ｖｏｌ．９， ｎｏ．２， １９９８， ｐ１３９）。
【０００８】
圧搾油は、クロロフィル、金属等の油脂の劣化を促進する成分やリン脂質等の泡立つ成分、臭い成分を除去するため、脱ガム、脱酸、脱色、脱ロウ工程や脱臭などを経てから精製油になる。
精製大豆油は、主要な液状食用油の一つであり、揚げ物、炒め物等の加熱調理やマヨネーズ、ドレッシング等の生食にも利用されている。
【０００９】
しかし、精製大豆油は精製工程により大豆特有の風味が低減されてはいるが、大豆特有の風味が残存してしまい、また曝光等によって、いわゆる「戻り臭」と呼ばれる悪臭・味が発生するなど風味安定性に問題があった。そのため、用途や使用量において制約を受けることがあった。従って、風味および風味安定性に優れた圧搾大豆油が望まれていた。
【００１０】
【発明が解決しようとする課題】
従って、本発明の目的は、風味及び風味安定性に優れる圧搾大豆油及びその製造方法を提供することにある。
【００１１】
【課題を解決するための手段】
本発明者らは鋭意検討した結果、圧搾大豆油を製造する際に、圧搾処理までの工程を高温度にしないことにより上記目的を達成し得るという知見を得た。
本発明は上記知見に基づいてなされたものであり、
有機溶剤を用いることなく、大豆種子の圧搾処理を施す工程を有する圧搾大豆油製造方法であって、大豆種子の圧搾処理直前までの工程を９０℃以下の温度で行うことを特徴とする圧搾大豆油製造方法を提供するものである。
本発明において有機溶剤とは、大豆油等の食用油を製造する際に用いられるものをいい、例えばヘキサン、アセトン、エタノール、キシレン等のことをいう。
【００１２】
また、本発明は、大豆種子原料に圧搾前処理を行ない、圧搾前処理大豆種子を得る工程；上記圧搾前処理大豆種子を圧搾処理して未精製圧搾大豆油を得る工程；及び上記未精製圧搾大豆油を精製処理して圧搾大豆油を得る工程；を含む圧搾大豆油製造方法であって、上記圧搾前処理を９０℃以下の温度で行うことを特徴とする圧搾大豆油製造方法を提供するものである。
また、本発明は、大豆種子原料の圧搾前処理を行わず、圧搾処理して未精製圧搾大豆油を得る工程；及び上記未精製圧搾大豆油を精製処理して圧搾大豆油を得る工程を含むことを特徴とする圧搾大豆油製造方法を提供するものである。
【００１３】
また、本発明は、未精製圧搾大豆油を溶剤抽出することなく搾油処理を施す工程を有する圧搾大豆油製造方法であって、上記未精製圧搾大豆油が、圧搾前処理大豆種子を１００℃より低い温度で圧搾処理して得られたものであることを特徴とする圧搾大豆油製造方法を提供するものである。
また、本発明は、本発明の圧搾大豆油製造方法によって製造された圧搾大豆油を含有する食用油脂を提供するものである。
また、本発明は、本発明の圧搾大豆油製造方法によって製造された圧搾大豆油を含有する食品を提供するものである。
【００１４】
【発明の実施の形態】
以下、本発明の圧搾大豆油製造方法について説明する。
まず、本発明の第１の実施の形態にかかる圧搾大豆油製造方法について説明する。
本発明の第１の実施の形態にかかる圧搾大豆油製造方法は、大豆種子に圧搾処理を施して得られた未精製圧搾大豆油を溶剤抽出処理することなく精製処理を施す工程を有する圧搾大豆油製造方法であって、大豆種子の圧搾処理までの工程を９０℃以下の温度で行うことを特徴とする。
【００１５】
圧搾処理までの工程を９０℃を超える温度で行うと、すなわち圧搾する前の大豆種子を９０℃を超える高温状態にすると、大豆種子の細胞組織破壊が進行し、得られる圧搾大豆油の風味劣化に関与する成分が圧搾大豆油に移行し、更に酵素反応が進行し風味安定性の悪化する物質が生成される等の原因により、得られる圧搾大豆油の風味、及び風味安定性が悪化する。
【００１６】
本発明において用いられる大豆種子としては、品種や産地等、特に限定せず使用可能であるが、より良好な風味及び風味安定性を得るため、大豆種子としては、リポキシゲナーゼ欠損大豆を用いることが好ましい。その他の大豆種子として用いられる大豆の種類としては、たとえば米国産大豆（製油用に輸入されるオーディナリー（ＯＲＤ）と称される大豆、インディアナ、オハイオ、ミシガン等で生産されるタンパク質含量の高いＩＯＭ大豆等）、ブラジル等の南米産大豆、中国産大豆、遺伝子組み換え大豆、非遺伝子組み換え大豆、その他品種改良を受けた大豆、有機栽培の大豆、大豆種子胚芽等が挙げられるが、これらに限定されるものではない。
【００１７】
大豆種子を圧搾処理する方法としては、例えばバッチ式圧搾法、連続式圧搾法等があげられる。バッチ式圧搾法としては例えばプレートプレス、玉締機、ポットプレスなどの各種圧搾機を用いることができ、連続式圧搾法としては、スクリュープレスのメカニズムを利用したエキスペラーなどが挙げられる。工業的には、エキスペラーを用いることが好ましいがこれに限定されるものではない。
【００１８】
通常、大豆油を搾油（抽出）する場合には加熱を実施するが、本発明においては加熱工程は必須ではなく、加熱を行わないことが好ましい。
また、本発明の圧搾大豆油製造方法においては、大豆種子を圧搾する前に、圧搾前処理を行ってもよく、このような圧搾前処理としては、例えば精選、乾燥、粗砕、脱皮、圧扁、エクストルーダー処理等であり、このような圧搾前処理は、９０℃以下の温度で行うか、一部もしくは全部の前処理を実施しなくてもよい。圧搾前処理を行う場合、圧搾前処理は、６５℃以下の温度で行うことが好ましい。
本発明の圧搾油製造方法においては、例えば脱脂ミールがハイプロテインや食品タンパク向けの場合、脱皮が必要で加熱（乾燥）する必要がある場合には、９０℃より低い温度で乾燥することが好ましく、６５℃より低い温度で行うことが更に好ましい。
【００１９】
大豆種子を圧搾処理する時の温度は、圧搾による摩擦熱によって上昇する傾向にあるが、１００℃より低い温度とすることが好ましい。圧搾処理を１００℃以上の温度で行うと、得られた圧搾大豆油の風味の劣化に関与する成分が大豆から圧搾油に移行し、精製油における風味及び風味安定性が悪化する場合があるので、圧搾処理は１００℃より低い温度で行うことが好ましい。圧搾処理時の温度は９０℃より低いことが更に好ましく、１０〜６５℃の温度で行うことが最も好ましく、必要に応じて冷却してもよい。
【００２０】
圧搾時の圧力は、圧搾に使用する機械によって多少異なるため、圧力値を特に限定するものではないが、一般的には約５００〜２５００ｋｇ／ｃｍ２である。圧搾時の圧力が５００ｋｇ／ｃｍ２未満であると、圧搾残渣中の油分が多くなり圧搾油歩留まりが低下する場合があり、２５００ｋｇ／ｃｍ２を超えると、得られる圧搾油に微細な残渣が混合する場合があり、また圧搾時の温度上昇が著しくなり圧搾油の品質が向上しない場合があるので、圧搾時の圧力を上記範囲内とすることが好ましい。
【００２１】
本発明の圧搾大豆油製造方法においては、上記圧搾処理を施して得られた未精製圧搾大豆油中のリン脂質含有量が、未精製圧搾大豆油の全質量の１．０質量％以下となっている。このように、未精製圧搾大豆油中のリン脂質含有量が上記範囲内となっているので、得られる圧搾大豆油を用いて調理をする時の泡立ちを少なくすることができる。
【００２２】
また、本発明の圧搾大豆油製造方法においては、上記圧搾処理を施して得られた未精製圧搾大豆油中のクロロフィル含有量が、未精製圧搾大豆油の全質量の１ｐｐｍ以下となっている。このように、未精製圧搾大豆油中のクロロフィル含有量が上記範囲内となっているので、得られる圧搾大豆油の保存時の油の劣化が抑制される。
また、リン脂質含有量及びクロロフィル含有量が上記範囲内にあるものは風味も良好となることから、未精製のものであっても、そのままで食用油として用いることが可能である。
なお、リン脂質及びクロロフィルには、種々の構造が存在するが、本明細書において、未精製圧搾大豆油中のリン脂質含有量及びクロロフィル含有量は、基準油脂分析試験法（２．４．１１−１９９６ リン脂質）、基準油脂分析試験法（参２．９−１９９６ クロロフィル）に準拠して測定した値とする。
【００２３】
本発明の圧搾大豆油製造方法は、精製処理を施している。該精製処理としては、例えば脱ガム、アルカリ脱酸、白土脱色、脱ロウ工程や脱臭処理等があげられる。このような精製処理を行うことにより、風味及び風味安定性が更に良好な圧搾大豆油を得ることができる。なお、精製処理としては、上記の処理のうちの１以上でよく、全ての処理を行わなくてもよい。また、脱色時の白土量低減や脱臭温度を低下させるなどの温和な条件や、脱色時の白土量増加や脱臭温度を上昇させるなどの過酷な条件で精製処理を行ってもよい。
【００２４】
次に、本発明の第２の実施の形態にかかる圧搾大豆油製造方法について説明する。
本発明の第２の実施の形態にかかる圧搾大豆油製造方法は、大豆種子原料に圧搾前処理を行ない、圧搾前処理大豆種子を得る工程；上記圧搾前処理大豆種子を圧搾処理して未精製圧搾大豆油を得る工程；及び 上記未精製圧搾大豆油を精製処理して圧搾大豆油を得る工程を含む圧搾大豆油製造方法であって、上記圧搾前処理を９０℃以下の温度で行うことを特徴とする。
【００２５】
本発明の圧搾大豆油製造方法においては、まず大豆種子原料に圧搾前処理を行い、圧搾前処理大豆種子を得る。
上記大豆種子原料としては、上記第１の実施の形態にかかる圧搾大豆油製造方法において説明したものを用いることができる。
【００２６】
圧搾前処理とは、大豆種子を圧搾する前に大豆種子に施す処理のことをいい、例えば精選、乾燥、粗砕、脱皮、圧扁、エクストルーダー等であり、本発明の圧搾大豆油製造方法においては、このような圧搾前処理を９０℃以下の温度で行う。圧搾前処理は、６５℃以下の温度で行うことが好ましい。
圧搾前処理を９０℃を超える温度で行うと、すなわち圧搾する前の大豆種子を９０℃を超える高温状態にすると、大豆種子の細胞組織破壊が進行し、得られる圧搾大豆油の風味劣化に関与する成分が圧搾大豆油に移行し、更に酵素反応が進行し風味安定性の悪化する物質が生成される等の原因により、得られる圧搾大豆油の風味、及び風味安定性が悪化する。
【００２７】
次いで、上記圧搾前処理大豆種子を圧搾して未精製圧搾大豆油を得る。この圧搾処理については、上述した第１の実施の形態にかかる圧搾大豆油製造方法において説明したのと同様に行うことができる。
上述のようにして得られた未精製圧搾大豆油中のリン脂質含有量は、未精製圧搾大豆油の全質量の１．０質量％以下となっている。このように、未精製圧搾大豆油中のリン脂質含有量が上記範囲内となっているので、得られる圧搾大豆油を用いて調理をする時の泡立ちを少なくすることができる。
【００２８】
また、上述のようにして得られた未精製圧搾大豆油中のクロロフィル含有量は、未精製圧搾大豆油の全質量の１ｐｐｍ以下となっている。このように、未精製圧搾大豆油中のクロロフィル含有量が上記範囲内となっているので、得られる圧搾大豆油の保存時の油の劣化が抑制される。
また、リン脂質含有量及びクロロフィル含有量が上記範囲内にあるものは風味も良好となることから、未精製のものであっても、そのままで食用油として用いることが可能である。
本発明の圧搾大豆油製造方法においては、原料大豆中の大豆油に対して通常６０から８０質量％の搾油率で圧搾油を得ることができるが、圧搾条件をコントロールすることにより、圧搾率をより高くしたり、低くすることができる。
【００２９】
次に、本発明の圧搾大豆油について説明する。
本発明の圧搾大豆油は、大豆種子の圧搾処理直前までの工程を９０℃以下の温度で行い、次いで上記大豆種子を圧搾処理して得られた未精製圧搾大豆油を、溶剤抽出することなく精製処理することにより得られたものである。なお、大豆種子の圧搾処理直前までの工程は６５℃以下の温度で行うことが好ましい。また、上記未精製圧搾大豆油は、１００℃より低い温度で圧搾処理されたものであることが好ましい。
上記未精製圧搾大豆油が、１００℃以上の温度で圧搾処理されたものであると、圧搾大豆油の風味劣化に関与する成分が圧搾油に移行してしまい、風味及び風味安定性が悪化する場合があるので、未精製圧搾大豆油は、１００℃より低い温度で圧搾処理されたものであることが好ましい。また、未精製圧搾大豆油は、９０℃より低い温度で圧搾処理されたものであることが更に好ましく、１０〜６５℃の温度で圧搾処理されたものであることが最も好ましい。
【００３０】
大豆種子の圧搾処理直前までの工程を９０℃を超える温度で行うと、すなわち圧搾する前の大豆種子を９０℃を超える高温状態にすると、大豆種子の細胞組織破壊が進行し、圧搾大豆油に、圧搾大豆油の風味劣化に関与する成分が大豆種子から移行し、更に酵素反応が進行し風味安定性の悪化する物質が生成されることにより、風味、及び風味安定性の劣る圧搾大豆油となる。
【００３１】
また、本発明の圧搾大豆油を製造するために用いられる大豆種子としては、品種や産地等、特に限定せず使用可能であるが、より良好な風味及び風味安定性を得るため、大豆種子としてはリポキシゲナーゼ欠損大豆を用いることが好ましい。その他の大豆種子として用いられる大豆の種類としては、例えば米国産大豆（製油用に輸入されるオーディナリー（ＯＲＤ）と称される大豆、インディアナ、オハイオ、ミシガン等で生産されるタンパク質含量の高いＩＯＭ大豆等）、ブラジル等の南米産大豆、中国産大豆、遺伝子組み換え大豆、非遺伝子組み換え大豆、その他品種改良を受けた大豆、有機栽培の大豆、大豆種子胚芽等が挙げられるが、これらに限定されるものではない。
【００３２】
本発明の圧搾大豆油を得るために精製処理される未精製圧搾大豆油中のリン脂質含有量は、未精製圧搾大豆油の全質量の１．０質量％以下であることが好ましい。未精製圧搾大豆油中のリン脂質含有量が上記範囲内であることにより、圧搾大豆油を用いて調理をする時の泡立ちが少なくなる。
【００３３】
また、本発明の圧搾大豆油を得るために精製処理される未精製圧搾大豆油中のクロロフィル含有量は、未精製圧搾大豆油の全質量の１ｐｐｍ以下であることが好ましい。未精製圧搾大豆油中のクロロフィル含有量が上記範囲内であることにより、圧搾大豆油の保存時の油の劣化が抑制される。
また、リン脂質含有量及びクロロフィル含有量が上記範囲内にあるものは風味も良好となることから、未精製のものであっても、そのままで食用油として用いることが可能である。
【００３４】
次に、本発明の食用油脂について説明する。
本発明の食用油脂は、上述した本発明の圧搾大豆油製造方法によって得られた圧搾大豆油を含有する。
本発明の食用油脂は、圧搾大豆油以外の油脂に、本発明の圧搾大豆油を含有させたものである。本発明の食用油脂中の本発明の圧搾大豆油の含有量は、食用油脂の全質量の５質量％以上であることが好ましく、２０質量％以上であることが更に好ましい。本発明の圧搾大豆油を含有する食用油脂は風味が良好なものである。食用油脂中の本発明の圧搾大豆油の含有量が５質量％未満であると、圧搾大豆油の風味の影響が少なくなり、圧搾大豆油を含有させる効果が期待できない。
【００３５】
本発明の食用油脂に含まれる、圧搾大豆油以外の油脂としては、例えば、大豆油、菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、ミッドオレイックひまわり油、アボガド油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、精製オリーブ油、米糠油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油などの天然油脂および水素添加油、分別油、エステル交換油、混合油等が挙げられる。上記油脂は単独で用いてもよく、又は２種以上を混合して用いてもよい。
【００３６】
本発明の食用油脂には、必要に応じて、ビタミンＡ、ポリフェノール類、コーヒー抽出物、ハーブエキス、トコフェロール、アスコルビン酸エステル等の抗酸化剤、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノール酸エステル、ソルビタン脂肪酸エステル、ソルビトール脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、シソエキス、シソフレーバー、ショウガエキス、ショウガフレーバー、柚子エキス、柚子フレーバー、ニンニクエキス、ニンニクフレーバー等の香辛味成分、カロチン類、フィトステロール、フィトステロールエステル等の油溶性成分を含有させることができる。その含有量等に特に制限はない。また、食用油脂に通常に含有される、その他の成分を含有させてもよい。
【００３７】
次に、本発明の食品について説明する。本発明の食品は、本発明の圧搾大豆油を含有する。本発明の圧搾大豆油を含有させることのできる食品としては、例えばカツ、コロッケ、天ぷら、フライドチキン、フライドポテト等の揚げ物、野菜炒め、チャーハン等の炒め物、マヨネーズ、マーガリン、ファットスプレット等の乳化食品、洋菓子類、面類等が挙げられるが、これらに限定されるものではなく、食用油脂を用いて製造される食品すべてを含むものである。なお、上記食品は、それぞれ通常の製造方法によって製造される。
【００３８】
以下、本発明を実施例により更に詳細に説明する。なお、本発明の範囲は、かかる実施例に限定されないことはいうまでもない。
比較例１〜３
米国産ＯＲＤ大豆（比較例１）、大豆リポキシゲナーゼ欠損大豆（ＮＩ−８Ｎ、比較例２）及び国産大豆（タチナガハ、比較例３）の３種類の大豆をそれぞれ精選し、６５℃の温度で熱風乾燥した後、粗砕・脱皮した後、９０〜９５℃の温度で圧扁後、ペレット化を行った。得られたペレットを６５℃の温度のヘキサンを用いて抽出し、ヘキサンを除去した後、抽出原油１９．８〜２０．０質量部（搾油率９８〜９９質量％）を得た。搾油率を表２に示す。得られた抽出原油を用い、常法に従って脱ガム、アルカリ脱酸、白土脱色、脱ロウ及び脱臭を行って、抽出大豆油を得た。
得られた抽出大豆油について油の過酸化物価（以下、本明細書において「ＰＯＶ」という）及びロビンボンド法による色の測定を行った。更に、下記〔油の評価試験方法〕に従い評価を行った。
【００３９】
〔油の評価試験方法〕
（１）風味評価試験
１０名の評価者が各油を口に含み、口に含んだ時の風味評価を行い、下記評価基準に従って評価を行った。１０名の評価者の評価点の平均を求め、小数点以下を四捨五入し最終評価とした。結果を表１に示す。
５：匂い、味がほとんどなく風味は良好であった。
４：風味は良好であった。
３：風味は普通であり、許容できる程度の風味であった。
２：風味はやや悪い。
１：風味は非常に悪い。
【００４０】
（２）加熱臭評価試験
油を１２０〜１８０℃（１℃／１分）の温度で加熱し、その時の加熱臭を１０名の評価者が４段階評価を行い、下記評価基準に従って評価を行った。４名の評価者の評価を平均化し評価を行った。結果を表１に示す。
◎：ほとんど匂いがない。
○：匂いがあるが、良好である。
△：やや異臭を感じる。
×：かなり異臭を感じる。
【００４１】
また、各抽出大豆油を、それぞれ６００ｍｌのペットボトルに入れ、曝光試験及び加熱試験を行った。曝光試験は、７０００Ｌｕｘ、４時間の条件で行い、加熱試験は暗所、６０℃、３日の条件で行った。各試験を行った後、抽出大豆油のＰＯＶ及びロビンボンド法による色の測定（１３３．４ｍｍセル使用）を行い、更に上記風味評価試験及び加熱臭評価試験により評価を行った。結果を表１に示す。また、表１には、搾油までの最大温度、抽出大豆油中のリン脂質含有量、抽出大豆油のクロロフィル含有量をあわせて示す。
【００４２】
【表１】
実施例１〜３
米国産ＯＲＤ大豆（実施例１）、大豆リポキシゲナーゼ欠損大豆（ＮＩ−８Ｎ、実施例２）及び国産大豆（タチナガハ、実施例３）の３種類の大豆１００質量部をそれぞれ精選し、ドラム型粗砕機を用いて２〜８つ割にし、圧搾機（スエヒロＥＰＭ社製 ＨＩＰＲＥＳＳ ＥＸＰＥＬＬＥＲ Ｖ−０１）を用いて圧搾し、圧搾大豆原油１３．５〜１５．６質量部（搾油率６７〜７７質量％）を得た。圧搾時の温度は表２に示す温度であった。得られた圧搾大豆原油を、常法に従い、脱ガム、アルカリ脱酸、白土脱色、脱ロウ及び脱臭を行って、圧搾大豆油を得た。得られた圧搾大豆油について、比較例１〜３と同様に評価を行った。結果を表２に示す。
【００４４】
【表２】
実施例４、５及び比較例４
米国産ＯＲＤ大豆１００質量部を精選した後、５５℃（実施例４）、８０℃（実施例５）及び９５℃（比較例４）の温度で３０分間加熱した。次いで、それぞれの大豆をドラム型粗砕機を用いて２〜８つ割にし、圧搾機（スエヒロＥＰＭ社製 ＨＩＰＲＥＳＳ ＥＸＰＥＬＬＥＲ Ｖ−０１）を冷却しながら圧搾し、圧搾大豆油１５．６〜１６．２質量部（搾油率７７〜８０質量％）を得、次いで、得られた圧搾大豆原油を、常法に従い、脱ガム、アルカリ脱酸、白土脱色及び脱臭を行って、圧搾大豆油を得た。得られた圧搾大豆油について、比較例１〜３と同様に評価を行った。結果を表３に示す。
【００４６】
【表３】
実施例６〜８
米国産ＯＲＤ大豆１００質量部を精選した後、ドラム型祖砕機を用いて２〜８つ割にし、実施例６は圧搾機（スエヒロＥＰＭ社製 ＨＩＰＲＥＳＳ ＥＸＰＥＬＬＥＲ Ｖ−０１）を冷却しながら搾油し、実施例７及び実施例８は、そのまま圧搾した。さらに実施例１〜３と同様に操作を行い、圧搾大豆油を得た。得られた圧搾大豆油について、比較例１〜３と同様に評価を行った。結果を表４に示す。
【００４８】
【表４】
実施例９及び比較例５
実施例１の圧搾大豆油、及び比較例１の抽出大豆油を用いて、表５に示す配合で各原料を用いて、常法により混合してコンビネーターを用いて急冷混捏処理して液状マーガリンを製造した。表５に示す値は、βカロチンを除いて質量部を表す。得られた液状マーガリンについて、製造直後の風味、及び５℃の温度に３ヶ月保存した後の風味の評価を行った。評価は下記評価基準に従って行い、１０名の評価者の評価の平均を求めた。結果を表５に示す。
評価基準
４：風味が良好である。
３：許容できる風味である。
２：風味がやや悪い。
１：風味が非常に悪い。
【００５０】
【表５】
表５から明らかなように、実施例９のマーガリンは、比較例５のマーガリンに比べて風味及び風味安定性が優れていることがわかる。
【００５２】
実施例１０、１１及び比較例６
実施例１、２の圧搾大豆油、及び比較例１の抽出大豆油を用いて、表６に示す配合で各原料を常法により混合し、真空乳化機を用いてマヨネーズを製造した。表６に示す値は質量部を表す。得られたマヨネーズについて、製造直後の風味、及び常温で７ヶ月保存した後の風味の評価を行った。評価は下記評価基準に従って行い、１０名の評価者の評価の平均を求めた。結果を表６に示す。
評価基準
４：風味が良好である。
３：許容できる風味である。
２：風味がやや悪い。
１：風味が非常に悪い。
【００５３】
【表６】
表６から明らかなように、実施例１０及び実施例１１のマヨネーズは、比較例６のマヨネーズに比べて風味及び風味安定性が優れていることがわかる。
【００５５】
実施例１２、１３及び比較例７
実施例１、３の圧搾大豆油、及び比較例１の抽出大豆油を用いて、表７に示す配合で各原料を混合し、次いで大豆油を混合して生地を得た。得られた生地をアルミケースに入れ、３０分後の焼成（２００℃、１５分）することにより、各大豆油を含有するマドレーヌを製造した。得られたマドレーヌについて、製造直後の風味、及び常温で７日間保存した後の風味の評価を行った。評価は下記評価基準に従って行い、１０名の評価者の評価の平均を求めた。結果を表７に示す。
評価基準
４：風味が良好である。
３：許容できる風味である。
２：風味がやや悪い。
１：風味が非常に悪い。
【００５６】
【表７】
表７から明らかなように、実施例１２及び実施例１３のマドレーヌは、比較例７のマドレーヌに比べて風味及び風味安定性が優れていることがわかる。
【００５８】
実施例１４、１５及び比較例８、９
実施例１の圧搾大豆油及び比較例１の抽出大豆油を表８に示す配合割合で菜種油と混合して混合油とし、この混合油をペットボトルに充填し、３ヶ月間１０００Ｌｕｘにて曝光した。曝光前の混合油及び曝光後の混合油を用いて芋天を製造した。なお、芋天は、１ｃｍ厚の厚みに切ったサツマイモにバッター（天ぷら粉と水を１００：１６０の質量比で混合したもの）を付け、１８０℃の温度の混合油で３分間揚げて製造した。得られた芋天について、製造直後の風味、及び常温で１日間保存した後の風味の評価を行った。評価は下記評価基準に従って行い、１０名の評価者の評価の平均を求めた。結果を表８に示す。
評価基準
４：風味が良好である。
３：許容できる風味である。
２：風味がやや悪い。
１：風味が非常に悪い。
【００５９】
【表８】
表８から明らかなように、実施例１４及び実施例１５の芋天は、比較例８及び９の芋天に比べて風味及び風味及び風味安定性が優れていることがわかる。
【００６１】
【発明の効果】
以上詳述した通り、本発明の圧搾大豆油製造方法によれば、風味及び風味安定性に優れる圧搾大豆油を製造することができる。
また、本発明の圧搾大豆油は風味及び風味安定性に優れるものである。
また、本発明の食品は、本発明の圧搾大豆油、又は本発明の圧搾大豆油製造方法により製造された圧搾大豆油を含有するので、風味及び風味安定性に優れる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a compressed soybean oil and a method for producing the same, and more particularly, to a compressed soybean oil excellent in flavor and flavor stability and a method for producing the same.
[0002]
About 2.2 million tons of edible vegetable oils and fats were consumed in Japan in 1999, of which rapeseed oil was the largest with about 900,000 tons, followed by soybean oil with about 700,000 tons. I have. Rapeseed oil and soybean oil together account for about 70% of the total consumption of edible vegetable oils and fats in Japan. The third largest consumption of edible vegetable oils and fats in Japan is palm oil, which has been increasing in recent years, but it is about 360,000 tons, which is larger in quantity than the above two varieties. In addition, there is consumption of corn oil, rice oil, safflower oil, sesame oil, cottonseed oil, etc., but the combined consumption of these is less than about 10% of the total consumption.
[0003]
Although soybeans, a raw material for soybean oil, are produced around the world, the United States produces the most, and about 80% of Japan's total soybean imports come from the United States. Soybeans used for edible oil extraction are mainly imported from the United States. The general fatty acid composition of soybean oil obtained by squeezing soybean seed is linoleic acid at about 55% by mass, followed by oleic acid at about 20% by mass and palmitic acid at about 10% by mass. . The fatty acid characteristic of soybean oil is linolenic acid, which accounts for about 8% by mass of the total fatty acids.
[0004]
When producing soybean oil, soybean, which is a raw material of soybean oil, is generally harvested, then its moisture is controlled (dried) and stored in a silo. The amount of water in soybeans at the time of harvest is generally 13 to 16% by mass. However, if the amount of water is 13% by mass or more, the quality of soybeans deteriorates. In addition, it is generally stored in a silo through a hot air drying process at 60 ° C.
[0005]
The soybeans stored in the silo as described above are transported to a factory or the like as needed, and then squeezed.
There are three methods for squeezing vegetable oils such as soybeans: a squeezing method, an extraction method, and a squeezing method. In the case of a raw material containing a large amount of oil, the squeezing method and the squeezing method are used. The oil content of soybean is about 20% by mass. Therefore, to extract oil from soybean having a low oil content, an extraction method of extracting with a solvent such as hexane has been industrially performed.
[0006]
Generally, in order to increase the soybean oil pressing efficiency and to increase the nitrogen content of the oil cake to improve the commercial value of the oil cake, pretreatment is performed before oil pressing. Such pretreatments include, for example, fine selection, drying, crushing, dehulling, and pressing. In these pretreatments, a heat treatment is indispensable, and a heating state occurs due to heat generation such as friction. On the other hand, in recent years, interest in natural foods has been increasing also in the United States and the like, and instead of the extraction method, an extruder treatment is performed as a heating pretreatment, and compressed soybean oil produced by an EE method that is compressed by an expeller is increasing. ing.
[0007]
For example, in drying and adjusting the water content after soybean harvest, it is necessary to destroy the soybean tissue.Therefore, in the pressing step, the protein is coagulated by performing a heat treatment in the presence of moisture, thereby facilitating the passage of oil and pressing the oil. Improve yield. In addition, molds and bacteria can be killed to deactivate enzymes. In general, proteins are denatured at a temperature of about 60 ° C. or higher. However, inactivation of enzymes such as lipase requires a high temperature treatment of at least 90 ° C., especially 140 ° C. or more in a state of low moisture. Therefore, in the pressing process, heating is usually performed at about 90 to 130 ° C. In the extruder process of the EE method, heating is performed at about 135 ° C. (INFORM, Vol.9, no.2, 1998, p139).
[0008]
Compressed oil is refined oil after degumming, deoxidizing, decolorizing, dewaxing, deodorizing, etc. in order to remove components that promote deterioration of fats and oils such as chlorophyll and metal, foaming components such as phospholipids, and odor components. become.
Refined soybean oil is one of the main liquid edible oils, and is also used for heating cooking of fried foods and stir-fries, and for raw food such as mayonnaise and dressing.
[0009]
However, although refined soybean oil has reduced the flavor characteristic of soybeans by the refining process, the flavor characteristic of soybeans remains, and when exposed to light, etc., a so-called "return odor" produces a foul odor and taste. There was a problem with flavor stability. For this reason, there are cases where the usage and the usage amount are restricted. Therefore, a pressed soybean oil excellent in flavor and flavor stability has been desired.
[0010]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a compressed soybean oil having excellent flavor and flavor stability and a method for producing the same.
[0011]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that the above-mentioned object can be achieved by keeping the process up to the pressing treatment at a high temperature when producing pressed soybean oil.
The present invention has been made based on the above findings,
A method for producing compressed soybean oil having a step of subjecting soybean seeds to compression treatment without using an organic solvent, wherein the step up to immediately before the soybean seeds compression treatment is performed at a temperature of 90 ° C. or less. A method for producing soybean oil is provided.
In the present invention, the organic solvent refers to a solvent used in producing an edible oil such as soybean oil, for example, hexane, acetone, ethanol, xylene and the like.
[0012]
Also, the present invention provides a step of performing pre-pressing treatment on a soybean seed material to obtain pre-pressed soybean seeds; a step of pressing the pre-pressed soybean seeds to obtain unrefined pressed soybean oil; Refining soybean oil to obtain compressed soybean oil, comprising the steps of: performing the pre-pressing treatment at a temperature of 90 ° C. or lower. Things.
The present invention also includes a step of obtaining unrefined pressed soybean oil by performing a pressing treatment without performing a pre-pressing treatment of soybean seed material; and a step of obtaining a pressed soybean oil by performing a refining treatment on the unrefined pressed soybean oil. A method for producing compressed soybean oil is provided.
[0013]
Further, the present invention is a method for producing compressed soybean oil having a step of subjecting unrefined compressed soybean oil to oil extraction without solvent extraction, wherein the unrefined compressed soybean oil is obtained by pre-pressing soybean seeds at a temperature of 100 ° C. An object of the present invention is to provide a method for producing compressed soybean oil, which is obtained by pressing at a low temperature.
The present invention also provides an edible oil or fat containing the compressed soybean oil produced by the method for producing a compressed soybean oil of the present invention.
The present invention also provides a food containing compressed soybean oil produced by the method for producing compressed soybean oil of the present invention.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the method for producing compressed soybean oil of the present invention will be described.
First, a method for producing compressed soybean oil according to the first embodiment of the present invention will be described.
The compressed soybean oil production method according to the first embodiment of the present invention includes a step of performing a refining treatment without subjecting unrefined pressed soybean oil obtained by pressing a soybean seed to a solvent extraction treatment. A method for producing soybean oil, wherein the steps up to the pressing of soybean seeds are performed at a temperature of 90 ° C. or lower.
[0015]
When the process up to the pressing is performed at a temperature higher than 90 ° C., that is, when the soybean seeds before pressing are heated to a high temperature exceeding 90 ° C., the cell structure of the soybean seeds is decomposed, and the flavor of the obtained pressed soybean oil is deteriorated. The components involved in the transfer of soybean oil are transferred to the compressed soybean oil, and further, the enzyme reaction proceeds to produce a substance having a deteriorated flavor stability, thereby deteriorating the flavor and the flavor stability of the obtained compressed soybean oil.
[0016]
The soybean seed used in the present invention can be used without any particular limitation, such as the variety and the production area, but in order to obtain better flavor and flavor stability, it is preferable to use lipoxygenase-deficient soybean as the soybean seed. . Other types of soybeans used as soybean seeds include, for example, soybeans produced in the United States (soybeans called soybeans called "ordinary (ORD) imported for oil refinery", IOM soybeans with high protein content produced in Indiana, Ohio, Michigan, etc. Etc.), soybeans from South America such as Brazil, soybeans from China, genetically modified soybeans, non-genetically modified soybeans, other varieties improved soybeans, organically grown soybeans, soybean seed germ, etc., but are not limited thereto. Not something.
[0017]
Examples of the method for compressing soybean seeds include a batch-type pressing method and a continuous-type pressing method. Various presses such as a plate press, a ball press, and a pot press can be used as the batch-type pressing method, and an expeller using a screw press mechanism can be used as the continuous-type pressing method. Industrially, it is preferable to use an expeller, but the invention is not limited to this.
[0018]
Usually, when soybean oil is squeezed (extracted), heating is performed. However, in the present invention, a heating step is not essential, and it is preferable not to perform heating.
In the method for producing a compressed soybean oil of the present invention, a pre-pressing treatment may be performed before pressing the soybean seeds. Examples of such a pre-pressing treatment include, for example, careful selection, drying, crushing, dehulling, and pressing. Such a pre-pressing treatment may be performed at a temperature of 90 ° C. or lower, or a part or all of the pre-treatment may not be performed. When performing the pre-pressing treatment, it is preferable to perform the pre-pressing treatment at a temperature of 65 ° C. or lower.
In the compressed oil production method of the present invention, for example, when the defatted meal is for high proteins or food proteins, if dehulling is necessary and heating (drying) is required, it is preferable to dry at a temperature lower than 90 ° C. , More preferably at a temperature lower than 65 ° C.
[0019]
The temperature at which the soybean seeds are squeezed tends to rise due to frictional heat generated by the squeezing, but is preferably set to a temperature lower than 100 ° C. When the squeezing treatment is performed at a temperature of 100 ° C. or more, the components involved in the deterioration of the flavor of the obtained compressed soybean oil are transferred from soybean to the compressed oil, and the flavor and the flavor stability in the refined oil may be deteriorated. Preferably, the pressing is performed at a temperature lower than 100 ° C. The temperature at the time of the squeezing treatment is more preferably lower than 90 ° C, most preferably at a temperature of 10 to 65 ° C, and may be cooled if necessary.
[0020]
Since the pressure at the time of squeezing is slightly different depending on the machine used for squeezing, the pressure value is not particularly limited, but is generally about 500 to 2500 kg / cm.2It is. The pressure during pressing is 500kg / cm2If it is less than 1, the oil content in the pressing residue increases, and the pressing oil yield may decrease, and may be 2500 kg / cm.2When exceeding, the fine residue may be mixed with the obtained compressed oil, and the temperature of the compressed oil may increase significantly and the quality of the compressed oil may not be improved. Is preferred.
[0021]
In the method for producing compressed soybean oil of the present invention, the phospholipid content in the unrefined compressed soybean oil obtained by performing the above-described pressing treatment is 1.0% by mass or less of the total mass of the unrefined compressed soybean oil. ing. As described above, since the phospholipid content in the unrefined pressed soybean oil is within the above range, foaming when cooking using the obtained pressed soybean oil can be reduced.
[0022]
In the method for producing compressed soybean oil of the present invention, the chlorophyll content in the unrefined compressed soybean oil obtained by performing the above-mentioned pressing treatment is 1 ppm or less of the total mass of the unrefined compressed soybean oil. As described above, since the chlorophyll content in the unrefined pressed soybean oil is within the above range, deterioration of the obtained pressed soybean oil during storage is suppressed.
In addition, those having a phospholipid content and a chlorophyll content within the above-mentioned ranges also have a good flavor, so that even an unpurified product can be used as it is as an edible oil.
In addition, although various structures exist in a phospholipid and chlorophyll, in this specification, the phospholipid content and the chlorophyll content in unrefined pressed soybean oil are determined by the standard fat and oil analysis test method (2.4.11). -1996 phospholipid), and a value measured in accordance with the standard fat and oil analysis test method (see 2.9-1996 chlorophyll).
[0023]
The method for producing compressed soybean oil of the present invention has been subjected to a refining treatment. Examples of the purification treatment include degumming, alkali deacidification, clay decolorization, dewaxing and deodorizing treatments. By performing such a refining treatment, it is possible to obtain a compressed soybean oil having better flavor and flavor stability. In addition, as the purification process, one or more of the above processes may be performed, and all the processes may not be performed. Further, the refining process may be performed under mild conditions such as reducing the amount of white clay during decolorization and decreasing the deodorizing temperature, or under severe conditions such as increasing the amount of white clay and increasing the deodorizing temperature during decolorization.
[0024]
Next, a method for producing compressed soybean oil according to the second embodiment of the present invention will be described.
The method for producing compressed soybean oil according to the second embodiment of the present invention includes a step of performing pre-pressing treatment on a soybean seed material to obtain a pre-pressed soybean seed; A method for obtaining compressed soybean oil; and a method for producing compressed soybean oil comprising a step of refining the unrefined compressed soybean oil to obtain compressed soybean oil, wherein the pretreatment for pressing is performed at a temperature of 90 ° C. or lower. Features.
[0025]
In the method for producing a compressed soybean oil of the present invention, first, a soybean seed material is subjected to a pre-pressing treatment to obtain a pre-pressed soybean seed.
As the soybean seed material, those described in the method for producing compressed soybean oil according to the first embodiment can be used.
[0026]
The pre-pressing treatment means a treatment to be applied to soybean seeds before pressing the soybean seeds, for example, selection, drying, crushing, dehulling, pressing, extruder, etc., and the method for producing compressed soybean oil of the present invention. , Such pre-pressing treatment is performed at a temperature of 90 ° C. or less. The pre-pressing treatment is preferably performed at a temperature of 65 ° C. or lower.
When the pre-pressing treatment is performed at a temperature higher than 90 ° C., that is, when the soybean seeds before pressing are brought to a high temperature state higher than 90 ° C., the cell tissue destruction of the soybean seeds proceeds, and the soybean seeds involved in the flavor deterioration of the obtained pressed soybean oil The resulting soybean oil deteriorates in flavor and flavor stability due to factors such as the transfer of the soybean oil to the compressed soybean oil, the further progress of the enzymatic reaction and the formation of a substance having a deteriorated flavor stability.
[0027]
Next, the above-mentioned pre-pressed soybean seeds are pressed to obtain unrefined pressed soybean oil. This squeezing treatment can be performed in the same manner as described in the method for producing compressed soybean oil according to the first embodiment described above.
The phospholipid content in the unrefined pressed soybean oil obtained as described above is 1.0% by mass or less of the total mass of the unrefined pressed soybean oil. As described above, since the phospholipid content in the unrefined pressed soybean oil is within the above range, foaming when cooking using the obtained pressed soybean oil can be reduced.
[0028]
Moreover, the chlorophyll content in the unrefined pressed soybean oil obtained as described above is 1 ppm or less of the total mass of the unrefined pressed soybean oil. As described above, since the chlorophyll content in the unrefined pressed soybean oil is within the above range, deterioration of the obtained pressed soybean oil during storage is suppressed.
In addition, those having a phospholipid content and a chlorophyll content within the above-mentioned ranges also have a good flavor, so that even an unpurified product can be used as it is as an edible oil.
In the method for producing compressed soybean oil of the present invention, the compressed oil can be obtained at a compression ratio of usually 60 to 80% by mass with respect to the soybean oil in the raw soybean, but the compression ratio is controlled by controlling the compression condition. It can be higher or lower.
[0029]
Next, the compressed soybean oil of the present invention will be described.
The compressed soybean oil of the present invention is obtained by performing the steps immediately before the pressing treatment of soybean seeds at a temperature of 90 ° C. or less, and then pressing the unrefined pressed soybean oil obtained by pressing the soybean seeds without solvent extraction. It is obtained by a purification treatment. In addition, it is preferable to perform the process up to immediately before the pressing of soybean seeds at a temperature of 65 ° C. or lower. In addition, it is preferable that the unrefined pressed soybean oil be pressed at a temperature lower than 100 ° C.
When the unrefined pressed soybean oil is pressed at a temperature of 100 ° C. or higher, components involved in the deterioration of the flavor of the pressed soybean oil are transferred to the pressed oil, and the flavor and the flavor stability deteriorate. In some cases, the unrefined pressed soybean oil is preferably pressed at a temperature lower than 100 ° C. Further, the unrefined pressed soybean oil is more preferably pressed at a temperature lower than 90 ° C, most preferably pressed at a temperature of 10 to 65 ° C.
[0030]
When the step immediately before the pressing treatment of soybean seed is performed at a temperature exceeding 90 ° C., that is, when the soybean seed before pressing is brought to a high temperature state exceeding 90 ° C., the cell tissue destruction of the soybean seed advances, and the compressed soybean oil becomes The components involved in the flavor deterioration of the compressed soybean oil are transferred from the soybean seeds, and further enzymatic reaction proceeds to produce a substance that deteriorates the flavor stability, so that the flavor, and the compressed soybean oil having poor flavor stability are produced. Become.
[0031]
The soybean seeds used for producing the compressed soybean oil of the present invention can be used without particular limitation, such as varieties and production areas, but in order to obtain better flavor and flavor stability, soybean seeds are used. Is preferably a lipoxygenase-deficient soybean. Other types of soybeans used as soybean seeds include, for example, soybeans produced in the United States (soybeans called soybeans called “ordinary (ORD) imported for oil refinery”, IOM soybeans with high protein content produced in Indiana, Ohio, Michigan, etc. Etc.), South American soybeans such as Brazil, Chinese soybeans, genetically modified soybeans, non-genetically modified soybeans, other varieties improved soybeans, organically grown soybeans, soybean seed germ, etc., but are not limited thereto. Not something.
[0032]
It is preferable that the phospholipid content in the unrefined pressed soybean oil purified to obtain the pressed soybean oil of the present invention is 1.0% by mass or less based on the total mass of the unrefined pressed soybean oil. When the phospholipid content in the unrefined pressed soybean oil is within the above range, foaming when cooking using the pressed soybean oil is reduced.
[0033]
Moreover, it is preferable that the chlorophyll content in the unrefined pressed soybean oil purified to obtain the pressed soybean oil of the present invention is 1 ppm or less of the total mass of the unrefined pressed soybean oil. When the chlorophyll content in the unrefined pressed soybean oil is within the above range, deterioration of the oil during storage of the pressed soybean oil is suppressed.
In addition, those having a phospholipid content and a chlorophyll content within the above-mentioned ranges also have a good flavor, so that even an unpurified product can be used as it is as an edible oil.
[0034]
Next, the edible fat / oil of the present invention will be described.
The edible oil / fat of the present invention contains the compressed soybean oil obtained by the above-described method for producing a compressed soybean oil of the present invention.
The edible oil and fat of the present invention is obtained by adding the compressed soybean oil of the present invention to an oil and fat other than the compressed soybean oil. The content of the compressed soybean oil of the present invention in the edible oil / fat of the present invention is preferably 5% by mass or more, more preferably 20% by mass or more of the total mass of the edible oil / fat. The edible oil-and-fat containing the compressed soybean oil of the present invention has a good flavor. If the content of the compressed soybean oil of the present invention in the edible oil or fat is less than 5% by mass, the effect of the flavor of the compressed soybean oil is reduced, and the effect of containing the compressed soybean oil cannot be expected.
[0035]
Examples of the fats and oils other than the compressed soybean oil contained in the edible fat and oil of the present invention include, for example, soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, and high oleic safflower oil. Sunflower oil, high oleic sunflower oil, mid-oleic sunflower oil, avocado oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, teaseed oil, perilla oil, borage oil, Olive oil, refined olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, tallow, lard, chicken fat, milk fat, fish oil, seal oil, etc. and hydrogenated oil, fractionated oil, Transesterified oils, mixed oils and the like can be mentioned. The above fats and oils may be used alone or as a mixture of two or more.
[0036]
In the edible oils and fats of the present invention, if necessary, vitamin A, polyphenols, coffee extract, herbal extract, tocopherol, antioxidants such as ascorbic acid ester, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, Emulsifiers such as polyglycerin condensed ricinoleate, sorbitan fatty acid ester, sorbitol fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, perilla extract, perilla flavor, ginger extract, ginger flavor, citron extract, citron flavor, garlic extract, garlic flavor And oil-soluble components such as carotene, phytosterol and phytosterol ester. There is no particular limitation on the content and the like. Further, other components usually contained in edible fats and oils may be contained.
[0037]
Next, the food of the present invention will be described. The food of the present invention contains the compressed soybean oil of the present invention. Foods that can contain the compressed soybean oil of the present invention include, for example, cutlets, croquettes, tempura, fried chicken, fried potatoes and the like, fried vegetables, fried foods such as fried rice, mayonnaise, margarine, emulsified fat fat and the like Examples include foods, western confectioneries, masks, and the like, but are not limited thereto, and include all foods manufactured using edible fats and oils. In addition, the said foodstuff is manufactured by a normal manufacturing method, respectively.
[0038]
Hereinafter, the present invention will be described in more detail with reference to Examples. It goes without saying that the scope of the present invention is not limited to such examples.
Comparative Examples 1-3
Three kinds of soybeans, ORD soybean produced in the United States (Comparative Example 1), soybean lipoxygenase-deficient soybean (NI-8N, Comparative Example 2), and domestic soybean (Tachinagaha, Comparative Example 3) were carefully selected and dried with hot air at a temperature of 65 ° C. After crushing and hulling, the resultant was pressed at a temperature of 90 to 95 ° C. and pelletized. The obtained pellets were extracted with hexane at a temperature of 65 ° C., and after removing hexane, 19.8 to 20.0 parts by mass of extracted crude oil (oil extraction ratio of 98 to 99% by mass) was obtained. Table 2 shows the oil compression ratio. Using the extracted crude oil, degumming, alkali deacidification, clay decolorization, dewaxing and deodorizing were performed according to a conventional method to obtain an extracted soybean oil.
For the obtained extracted soybean oil, the peroxide value of the oil (hereinafter, referred to as “POV” in the present specification) and the color by the Robin Bond method were measured. Further, the evaluation was performed according to the following [Test method for evaluating oil].
[0039]
[Oil evaluation test method]
(1) Flavor evaluation test
Ten evaluators included each oil in their mouths, evaluated the flavor when each oil was included in their mouths, and evaluated according to the following evaluation criteria. The average of the evaluation points of 10 evaluators was obtained, and the decimal point was rounded off to obtain the final evaluation. Table 1 shows the results.
5: Almost no smell and taste and good flavor.
4: The flavor was good.
3: Flavor was normal and acceptable.
2: Flavor is somewhat bad.
1: The flavor is very bad.
[0040]
(2) Heat odor evaluation test
The oil was heated at a temperature of 120 to 180 ° C. (1 ° C./1 minute), and the heated odor at that time was evaluated by four evaluators in four steps, and evaluated according to the following evaluation criteria. The evaluations of the four evaluators were averaged and evaluated. Table 1 shows the results.
A: Almost no smell.
：: Smell, but good.
Δ: Offensive odor is felt.
×: A considerable odor is felt.
[0041]
In addition, each extracted soybean oil was placed in a 600 ml PET bottle, and an exposure test and a heating test were performed. The light exposure test was performed under the conditions of 7000 Lux for 4 hours, and the heating test was performed in the dark at 60 ° C. for 3 days. After each test, the color of the extracted soybean oil was measured by the POV and the Robin Bond method (using a 133.4 mm cell), and further evaluated by the flavor evaluation test and the heated odor evaluation test. Table 1 shows the results. Table 1 also shows the maximum temperature until oil extraction, the phospholipid content in the extracted soybean oil, and the chlorophyll content of the extracted soybean oil.
[0042]
[Table 1]
Examples 1-3
100 parts by mass of three kinds of soybeans of US ORD soybean (Example 1), soybean lipoxygenase-deficient soybean (NI-8N, Example 2) and domestic soybean (Tachinagaha, Example 3) were carefully selected, respectively, and a drum type crusher was used. And squeezed using a squeezing machine (HIPRESS EXPLERER V-01, manufactured by Suehiro EPM Co., Ltd.) to squeeze 13.5 to 15.6 parts by mass of compressed soybean crude oil (oil squeezing rate 67 to 77% by mass). Got. The temperature at the time of pressing was the temperature shown in Table 2. The obtained pressed soybean oil was degummed, alkali deacidified, decolorized with clay, dewaxed and deodorized according to a conventional method to obtain a pressed soybean oil. The obtained compressed soybean oil was evaluated in the same manner as in Comparative Examples 1 to 3. Table 2 shows the results.
[0044]
[Table 2]
Examples 4 and 5 and Comparative Example 4
After 100 parts by mass of ORD soybeans produced in the United States were carefully selected, they were heated at 55 ° C. (Example 4), 80 ° C. (Example 5) and 95 ° C. (Comparative Example 4) for 30 minutes. Next, each soybean was divided into 2 to 8 pieces using a drum-type crusher, and squeezed while cooling a squeezing machine (Hipless Expeller V-01, manufactured by Suehiro EPM Co.), and squeezed soybean oil 15.6 to 16.2. The obtained pressed soybean crude oil was subjected to degumming, alkali deoxidation, decolorization and deodorization according to a conventional method to obtain a pressed soybean oil. The obtained compressed soybean oil was evaluated in the same manner as in Comparative Examples 1 to 3. Table 3 shows the results.
[0046]
[Table 3]
Examples 6 to 8
After carefully selecting 100 parts by mass of ORD soybeans produced in the United States, it is divided into 2 to 8 pieces using a drum type crusher, and in Example 6, oil is pressed while cooling a press (SHIHIRO EPM Co., Ltd. HIPRESS EXPLERER V-01). Examples 7 and 8 were pressed as they were. Further, the same operation as in Examples 1 to 3 was performed to obtain a pressed soybean oil. The obtained compressed soybean oil was evaluated in the same manner as in Comparative Examples 1 to 3. Table 4 shows the results.
[0048]
[Table 4]
Example 9 and Comparative Example 5
Using the compressed soybean oil of Example 1 and the extracted soybean oil of Comparative Example 1, the raw materials were mixed in the usual manner using the ingredients shown in Table 5 and quenched and kneaded using a combinator to obtain liquid margarine. Was manufactured. The values shown in Table 5 represent parts by mass excluding β-carotene. About the obtained liquid margarine, the flavor immediately after manufacture and the flavor after storing at a temperature of 5 ° C. for 3 months were evaluated. The evaluation was performed according to the following evaluation criteria, and the average of the evaluations of 10 evaluators was obtained. Table 5 shows the results.
Evaluation criteria
4: Good flavor.
3: Acceptable flavor.
2: Flavor is somewhat bad.
1: The flavor is very bad.
[0050]
[Table 5]
As is clear from Table 5, the margarine of Example 9 has better flavor and flavor stability than the margarine of Comparative Example 5.
[0052]
Examples 10 and 11 and Comparative Example 6
Using the compressed soybean oils of Examples 1 and 2 and the extracted soybean oil of Comparative Example 1, each raw material was mixed in a usual manner with the composition shown in Table 6, and a mayonnaise was produced using a vacuum emulsifier. The values shown in Table 6 represent parts by mass. About the obtained mayonnaise, the flavor immediately after manufacture and the flavor after storing at normal temperature for 7 months were evaluated. The evaluation was performed according to the following evaluation criteria, and the average of the evaluations of 10 evaluators was obtained. The resultTable 6Shown in
Evaluation criteria
4: Good flavor.
3: Acceptable flavor.
2: Flavor is somewhat bad.
1: The flavor is very bad.
[0053]
[Table 6]
As is clear from Table 6, the mayonnaises of Example 10 and Example 11 are superior in flavor and flavor stability to the mayonnaise of Comparative Example 6.
[0055]
Examples 12 and 13 and Comparative Example 7
Using the pressed soybean oils of Examples 1 and 3 and the extracted soybean oil of Comparative Example 1, each raw material was mixed in the composition shown in Table 7, and then the soybean oil was mixed to obtain a dough. The resulting dough was placed in an aluminum case and baked after 30 minutes (200 ° C., 15 minutes) to produce Madeleine containing each soybean oil. About the obtained Madeleine, the flavor immediately after production and at room temperature7 daysThe flavor after storage was evaluated. The evaluation was performed according to the following evaluation criteria, and the average of the evaluations of 10 evaluators was obtained. Table 7 shows the results.
Evaluation criteria
4: Good flavor.
3: Acceptable flavor.
2: Flavor is somewhat bad.
1: The flavor is very bad.
[0056]
[Table 7]
As is clear from Table 7, the Madeleine of Example 12 and Example 13 has better flavor and flavor stability than the Madeleine of Comparative Example 7.
[0058]
Examples 14 and 15 and Comparative Examples 8 and 9
The compressed soybean oil of Example 1 and the extracted soybean oil of Comparative Example 1 were mixed with rapeseed oil in the mixing ratio shown in Table 8 to form a mixed oil, and the mixed oil was filled in a PET bottle and exposed to light at 1000 Lux for 3 months. . Itoten was manufactured using the mixed oil before light exposure and the mixed oil after light exposure. In addition, sweet potato was cut into sweet potatoes cut to a thickness of 1 cm, batter (a mixture of tempura flour and water at a mass ratio of 100: 160), and fried for 3 minutes in a mixed oil at a temperature of 180 ° C. . The obtained potatoes were evaluated for the flavor immediately after production and the flavor after storage at room temperature for one day. The evaluation was performed according to the following evaluation criteria, and the average of the evaluations of 10 evaluators was obtained. Table 8 shows the results.
Evaluation criteria
4: Good flavor.
3: Acceptable flavor.
2: Flavor is somewhat bad.
1: The flavor is very bad.
[0059]
[Table 8]
As is clear from Table 8, it can be seen that the potato heavens of Examples 14 and 15 are superior in flavor and flavor and the flavor stability as compared with the potato heavens of Comparative Examples 8 and 9.
[0061]
【The invention's effect】
As described in detail above, according to the method for producing compressed soybean oil of the present invention, compressed soybean oil having excellent flavor and flavor stability can be produced.
The compressed soybean oil of the present invention is excellent in flavor and flavor stability.
Further, the food of the present invention contains the compressed soybean oil of the present invention or the compressed soybean oil produced by the method of the present invention for producing compressed soybean oil, and thus has excellent flavor and flavor stability.
Claims (30)
大豆種子の圧搾処理直前までの工程を９０℃以下の温度で行うことを特徴とする圧搾大豆油製造方法。Without using an organic solvent, a compressed soybean oil production method having a step of performing a pressing treatment of soybean seeds,
A method for producing compressed soybean oil, wherein the steps up to immediately before the compression treatment of soybean seeds are performed at a temperature of 90 ° C. or less.
上記圧搾前処理大豆種子を圧搾処理して未精製圧搾大豆油を得る工程；及び
上記未精製圧搾大豆油を精製処理して圧搾大豆油を得る工程
を含む圧搾大豆油製造方法であって、
上記圧搾前処理を９０℃以下の温度で行うことを特徴とする圧搾大豆油製造方法。Pre-pressing the soybean seed material to obtain pre-pressed soybean seeds;
A method for producing compressed soybean oil, comprising: a step of squeezing the pre-pressed soybean seed to obtain unrefined compressed soybean oil; and a step of refining the unrefined compressed soybean oil to obtain compressed soybean oil.
A method for producing compressed soybean oil, wherein the pre-compression treatment is performed at a temperature of 90 ° C. or less.
上記未精製圧搾大豆油を精製処理して圧搾大豆油を得る工程を含むことを特徴とする圧搾大豆油製造方法。Squeezing without performing pre-pressing treatment of soybean seed raw material to obtain unrefined pressed soybean oil; and refining the unrefined pressed soybean oil to obtain pressed soybean oil. Soybean oil production method.
上記未精製圧搾大豆油が、圧搾前処理大豆種子を１００℃より低い温度で圧搾処理して得られたものであることを特徴とする圧搾大豆油製造方法。A method for producing compressed soybean oil having a step of performing an oiling treatment without solvent extraction of unrefined compressed soybean oil,
A method for producing a pressed soybean oil, wherein the unrefined pressed soybean oil is obtained by pressing a pre-pressed soybean seed at a temperature lower than 100 ° C.
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