JP2005304411A - Method for producing rape seed flavoring oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing rape seed flavoring oil excellent in oxidation stability and tone of color, rich in flavor and at the same time, edible in a state of nature without contact calendar (contact history) with an organic solvent or medicine. <P>SOLUTION: This method for producing the rape seed flavoring oil comprises a process of obtaining crude oil through roasting rape seeds at 115-125°C followed by compressing, and hydrating and coagulating impurities melting in the crude oil to remove by bringing the crude oil into contact with warm water or hot water, and a process of adding 1-10 wt.% of rape seed compressed lees subjected to roasting treatment at 120-140°C to the obtained half-refined oil followed by filtration. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing rapeseed flavor oil. Specifically, it has excellent oxidation stability, good color tone, rich flavor, and at the same time has no natural history of contact with organic solvents and drugs (contact history). The present invention relates to a method for producing edible rapeseed oil.

  Conventionally, flavor oils produced from rapeseed seeds have been used as foods for a long time, called rapeseed red water. The general manufacturing method passes through a seed pretreatment process, an oil collection process, and a purification process (slight deoxidation and decolorization) (for example, refer nonpatent literature 1).

The pretreatment step usually includes the steps of seed preheating, coarse crushing, pressing and heat treatment. The purpose of this pretreatment step is to coagulate the protein in the seed component by heat denaturation to make it easy to collect oil by collecting lipids, and at the same time to dry the seed moisture to facilitate oil collection.
Therefore, in order to achieve this heat treatment efficiently, it is usual to perform heat treatment after crushing seeds by crushing or pressing. Moreover, since the flavor is generated by the Maillard reaction or the like caused by this heat treatment, a processing temperature higher than the normal processing temperature is employed in the production of flavor oil.

However, oxidative degradation of fats and oils occurs when the seeds thus crushed are exposed to air at a high temperature, and phospholipid degrading enzymes (lysolecithinase) are activated and are difficult to remove in the fat and oil purification process. Lipid degradation products (such as lysolecithin) are produced and eluted in the oil, and therefore, contact purification of drugs such as phosphoric acid and caustic soda is inevitable in the subsequent oil purification process. At the same time, the target flavor component is largely removed by transpiration by this chemical contact purification.
Therefore, in the production of flavor oil, it is desired to establish a pretreatment process that can promote the production of flavor components while suppressing the production of these unnecessary substances.

The oil extraction process is a process of extracting oil from the seeds that have undergone the pretreatment process, and this includes a mechanical pressing method (squeezing method), a method of extracting with a petroleum solvent (extraction method), and a combination method of both. (Pressure extraction method).
However, in the method using a solvent, distillation is required when removing the solvent from the oil, and the flavor component is volatilized and dissipated. Therefore, it is preferable to employ only the pressing method.

The process of refining fats and oils aims to remove impurities such as phospholipids that are dissolved in the fats and oils and free fatty acids that are deteriorated and produced by pretreatment of oil collection. Among these, impurities mainly composed of phospholipids are hydrated by addition of warm water to eliminate the solubility in oil and are separated and removed by sedimentation or centrifugal force. The fatty acid is then removed by centrifugation or washing with water by changing to fatty acid soap upon contact with an alkali such as caustic soda.
However, as described above, by crushing the seeds in the pretreatment process of oil collection, an enzyme such as lysolecithin is activated to produce lysolecithin, which binds to a divalent metal and is not hydrated. It dissolves in oil. This amount is generated as the heat treatment is performed for a long time for flavoring. Therefore, in order to purify and remove this, it is inevitable that the metal is chelated and removed from the metal salt of the poorly hydrated phospholipid degradation product by bringing a strong acid such as phosphoric acid into contact with the oil.

In addition, if the heat treatment in the pretreatment process becomes severe, the fats and oils are decomposed by ester and the elution amount of free fatty acids into the oil increases, and contact purification with alkali is required. Furthermore, the fatty acid soap produced here is difficult to remove completely by ordinary centrifugation or hot water washing, and a process of adsorption filtration using diatomaceous earth may be added to remove residual soap, It becomes complicated and the loss and alteration of flavor components are inevitable.
Therefore, it is desired to develop a crude oil extraction method that does not require chemical purification and a purification method that does not lose flavor.

  Furthermore, in the normal oil refining process, it is inevitable that the flavor produced by the pretreatment of oil collection is reduced as it is refined. As a part of the refining method, it is necessary to develop a refining method that can positively give the flavor component inherent to rapeseed oil.

Co-authored by Tetsuo Ono and Shizuyuki Ota, "Manufacturing technology of edible oils and fats", p. 5-6, Business Center, 1992

  The present invention solves the above-mentioned conventional problems, is excellent in oxidation stability, has a good color tone, is rich in flavor, and at the same time has no contact calendar (contact history) with organic solvents and drugs, and is naturally edible. The object is to provide a method for producing rapeseed oil.

  Flavor oils widely used in foods are made by eluting plant and animal raw materials that contain a large amount of oil-soluble flavor components into oils and fats at high temperatures, or by actively generating flavor components in the oil and fat extraction process. There are those manufactured with mild oil refining conditions. For example, the latter is sesame oil or olive oil, which has been commonly used in various foods.

The flavor oils of these categories that have been favored by the Japanese since ancient times are those made from rapeseed and called “red water” and have been used mainly for fried oil.
This rapeseed flavor oil has been conventionally used as a raw material oil that has been mechanically extracted by the pressing method after being preheated, crushed, pressed, and heat-treated (cooked) in the same manner as in the normal pretreatment process of oil collection. . Slightly different from ordinary ones is that the cooking temperature is set higher than the conditions for producing ordinary products and set to 100 to 110 ° C. to promote the generation of flavor components. This flavor component is considered to be due to a reaction product based on a browning substance by Maillard reaction or a sulfur-containing glycoside specific to rape, but details are unknown.

This high-temperature pretreatment increased the amount of flavor components produced, but on the other hand, heat treatment was carried out after exposure to air after crushing. That is, phospholipase acts on phospholipids to produce lysophospholipids to form metal chelates with calcium, magnesum, etc., and it becomes difficult to purify, and fats and oils produce more impurities such as free fatty acids by the action of lipase.
Therefore, mild purification conditions could not be selected so as not to dissipate the flavor components during the oil and fat refining process, and contact with strong acids and strong alkalis was unavoidable as in the case of purification of ordinary products.

  Furthermore, since the removal of fatty acids produced by the reaction with strong alkali is not completed by means of regular methods by washing with water, a filtration process using diatomaceous earth or the like has been adopted. As a result, adhesion of diatomaceous earth odor and a decrease in flavor itself are accompanied.

  In recent years, there has been a strong demand for flavor oils based on natural ingredients only, avoiding the refining of fats and oils, due to concerns about food allergies caused by food additives. Therefore, this research has been carried out with the aim of making up for the shortcomings of rapeseed flavor oil based on the conventional method, making no contact with the drug, and actively shifting the flavor components from rapeseed natural seeds to fats and oils. The invention has been completed.

  That is, in the present invention, a crude oil obtained by roasting rapeseed seeds at 115 to 125 ° C. and then pressing the rapeseed seed is brought into contact with warm or hot water to hydrate and aggregate impurities dissolved in the crude oil. And a process of adding 1 to 10% by weight of rape press paste roasted at 120 to 140 ° C. and filtering the resulting semi-refined oil, and then removing the squeezed oil. Is.

The feature of the present invention is that, firstly, in the pretreatment process of oilseed rapeseed oil, operations such as crushing the raw rapeseed to rupture the seeds are avoided, and the oil and fat is roasted at a specific temperature range. The purpose is to promote the production of roasted incense and antioxidants while suppressing deterioration of the product.
In oil extraction, oil is extracted using only mechanical squeezing means to avoid volatilization / dissipation of volatile flavor components associated with solvent separation as in the case of extraction oil extraction using an organic solvent.

  The second feature is that in order to avoid alteration of the fat substrate and flavor components due to contact with chemicals usually used in the crude oil purification process, impurities are hydrated by gentle contact with warm water only during the removal and purification of impurities. It is to separate from oil and fat.

  Thirdly, the greatest feature of the present invention is that in order to enhance the perfume and antioxidation of the oil, and at the same time promote the removal of impurities from the oil, the rapeseed squeezed squeezed in advance at a specific temperature condition After adding the semi-refined oil obtained as described above to produce a flavor and an antioxidant substance by treating with, transfer these to the oil, and then filter using it as a filter aid It is in.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the natural edible rapeseed flavor oil which is excellent in oxidation stability, is good in color tone, is rich in flavor, and has no contact calendar with an organic solvent or a chemical | medical agent is provided.

  The present invention relates to a method for producing a flavor oil. Impurities dissolved in crude oil by bringing crude oil obtained by roasting rapeseed seeds at 115 to 125 ° C. and then pressing them into hot water or hot water And a step of adding 1 to 10% by weight of rape press paste roasted at 120 to 140 ° C. and filtering the resulting semi-refined oil.

The inventors of the present invention first considered that rapeseed seeds were not crushed and pressed in order to avoid fat and oil deterioration in the pretreatment step of oil collection.
And cooking conditions of about 15 minutes were performed at 100-110 ° C., which is the condition of normal flavor oil, but flavor component generation was insufficient due to a decrease in thermal efficiency, and cooking was performed for a long time to promote the generation. , The hydrolysis of fats and oils was promoted due to the high moisture content.
As a result of repeated trial and error, it was found that the target seasoning component was generated by heat treatment at 115 to 125 ° C., which is higher than before, for about 15 minutes.

Therefore, in the present invention, rapeseed seeds are first roasted at 115 to 125 ° C. and then compressed to obtain a crude oil. The roasting time may be about 10 to 15 minutes, but is not limited thereto. For example, when roasting at 115 to 120 ° C., the roasting time is about 15 minutes, but when roasting at 120 to 125 ° C., about 10 minutes is sufficient. .
Furthermore, it has been found that, under these conditions, an antioxidant that appears to be due to the Maillard reaction is generated in addition to tocopherol, which is an antioxidant contained in ordinary vegetable oils, and the antioxidant properties of fats and oils are significantly increased. In addition, roasting in this temperature range facilitated inactivation of phospholipase and lipase enzyme, and generation of difficult-to-purify lysophospholipids and generation of free fatty acids were minimized.
When the temperature range was further exceeded, the epithelial portion was carbonized and deteriorated, but there was a risk of ignition although it was differentiated during roasting, and it was found that the temperature range is appropriate.

The present inventors secondly examined whether contact with a strong acid or strong alkali could be avoided in the purification of the obtained fats and oils.
Accordingly, various methods for purifying the crude oil obtained by the pretreatment were tried. As a result, the crude oil obtained by the pre-treatment has little production of lysophospholipid, and the amount of phospholipid itself eluted into the oil and fat is small, and the degumming step (removal of phospholipid) includes phosphoric acid and citric acid. It was completed by introducing hot water into the oil without contact with the oil, and it was found that the protein and sugar fines mixed in the crude oil can be easily removed by adhering to the gum. .
Since free fatty acids are also produced little, there is no need for contact with alkali, and therefore, all purification can be completed only with hot water degumming, so there is no need for contact with any chemicals and the dissipation of flavor components. This has led to the completion of a hot water purification method that prevents the above.

That is, in the present invention, the crude oil thus obtained is brought into contact with warm or hot water to remove impurities dissolved in the crude oil by hydration and aggregation.
Hot water or hot water is not particularly limited as long as it is 50 ° C. or higher. The contact time between the crude oil and warm water or hot water is not particularly limited, but is usually about 1 to 3 hours.

Thirdly, the present inventors have studied variously in consideration of positively imparting flavor components to fats and oils.
As a result, attention was paid to the use of squeezed rice cake, a by-product of the oil extraction process, as a flavoring agent. As a result of repeated trials for the purpose of promoting the generation of flavor substances by heating this, 7 to 8% of the oil remains in the pressed koji. It was found that the desired product was remarkably produced, and the flavor could be obtained by extracting it with the refined oil. Furthermore, the present inventors have found that although the substance is not specified by this heating, an antioxidant substance is generated and transferred to oil to increase the stability of the oil. Moreover, since this heat-treated soot was subjected to high temperature treatment, protein coagulation was also performed, and it was found that it functions as a filter aid as well as an inorganic adsorbent such as diatomaceous earth.

That is, in the present invention, it is necessary to add 1 to 10% by weight of rape press paste roasted at 120 to 140 ° C. to the semi-refined oil obtained in this way and filter it. Filtration itself may follow normal filtration.
Here, if the roasting temperature exceeds 140 ° C., a burning odor is generated, which is not preferable.
In addition, the roasting time varies depending on the roasting temperature or the like and is difficult to determine uniquely, but generally it may be about 5 to 15 minutes.
If the amount added to the fat is excessive, the fat absorption loss will increase, so it is determined in consideration of the fragrance, but it is added in an amount of 1 to 10% by weight, especially about 3 to 8% by weight. Addition is preferred.

  The present invention is completed by the above three conditions, in particular, it has not been known at all that the squeezed koji is processed at a high temperature and used as a flavor, antioxidant and filter aid. It is a new method.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited only to a following example.

Comparative Example 1
(1) Production of rapeseed flavor oil According to the following method, rapeseed flavor oil was produced as shown in Table 1.
All the raw materials, including the examples, were rape low glucosinolate and low erucic acid varieties produced in Canada in FY2002.
The implementation scale was 10 kg of rape raw material including the examples, and was performed using laboratory scale oil extraction and purification equipment.
In Comparative Example 1, the raw material was roughly crushed and then pretreated by heating at 100 to 110 ° C. for 10 minutes.
The raw material was roughly crushed by increasing the roll clearance of the flaking rolls at room temperature, and using the time when the seeds were roughly crushed to about 3 to 5 seeds.
The heating (referred to as cooking) in this pretreatment step was performed by using a stainless steel open kettle to reach a predetermined temperature by direct-fire heating and maintained for a predetermined time while stirring so as not to cause burns.

Then, the oil collection process was performed.
Oil extraction was carried out using a ring-type press, and the oil extraction was carried out with the aim of smoothing, and the remaining oil in the oil press was excluded from the management items.
1 kg each of crude oil (crude oil) obtained by squeezing was used as a raw material for oil purification.

A degumming treatment was performed as a refinement step of crude oil (crude oil).
The degumming treatment was performed by driving a screw stirring blade by direct-fire heating using a 3 L stainless beaker. The purpose of this is to remove solids such as phospholipids, glycolipids and cocoon fine powder contained in crude oil (crude oil), and these are hydrated to eliminate their solubility in oil. It is agglomerated and separated from oil by sedimentation or the like.
In Table 1, “Yumisumi” means that no contact stirring step with phosphoric acid is performed, 10% boiling water is added at an oil temperature of 95 ° C., and steam is slightly passed from the oil surface through a glass tube at the bottom of the beaker. The oil temperature was maintained at 95 ° C. or higher for 2 hours while introducing bubbles to the extent that bubbles were generated, and then left to stand to collect a clarified oil from which the upper coagulum and the lower sediment were removed. About 800 g of degummed oil was obtained.
The amount of phospholipid remaining in the oil after the degumming treatment is indicated by the measured value of phosphorus. 30 times this value is the actual phospholipid content. When this value is large, the subsequent purification process is not smoothly carried out, so that the purification conditions need to be harsh, resulting in a decrease in flavor. The residual amount of phosphorus is desirably 20 ppm or less.
Each process was performed on a laboratory scale, and the purpose was to evaluate the quality of the oil. Oil yield does not imply yield on an industrial scale.

(2) Measurement and evaluation of quality of rapeseed flavor oil The quality of the rapeseed flavor oil produced in this way was measured and evaluated. The results are shown in Table 1.
The quality of rapeseed flavor oil is measured by phosphorus, acid value, AOM (time until air is blown into the oil to reach a predetermined peroxide value. The larger the value, the better the oxidation stability), the color tone (Lobibond colorimeter, 1 Inch cell) is in accordance with the standard oil analysis test method. The Freder Score was evaluated using an in-house sensory examination panel, with a full score of 10. Comprehensive judgment was evaluated with the quality of oil as a priority item, including the expected yield, and was evaluated in three stages: ○, Δ, and ×.

Comparative Example 2
In Comparative Example 1, the same procedure as in Comparative Example 1 was performed except that the treatment with “phosphoric acid” was performed instead of “yusumi” in the degumming treatment, and the deoxidation treatment was performed and the filtration with diatomaceous earth was performed. A rapeseed flavor oil was produced and its quality was measured and evaluated. The results are shown in Table 1.

In the degumming process, “phosphoric acid” is indicated by adding 0.1% by weight of concentrated phosphoric acid to the oil and stirring at 80 ° C. for 10 minutes to chelate from a non-hydratable lysophospholipid divalent metal salt. A process of removing lysophospholipid by detachment and adding 5 wt% boiling water, stirring for 10 minutes and allowing to stand, and collecting the separated supernatant oil is shown. About 800 g of degummed oil was obtained.
Next, the deoxidation treatment is intended to neutralize the residual phosphoric acid used in the degumming treatment, neutralize the free fatty acid, and absorb and remove the residual phospholipid by using a fatty acid soap. In order to preserve the flavor, it was treated with caustic soda of about 95% of the neutralized amount. That is, a predetermined amount of 15% strength caustic soda was added at an oil temperature of 90 ° C., and the mixture was stirred for 10 minutes to react, and the resulting soaps were left to settle and separate. About 700 g of deoxidized oil was obtained.
Moreover, filtration with diatomaceous earth was performed by adding 0.2% of commercially available activated clay used for decolorization of fats and oils, stirring for 10 minutes at 60 ° C., and filtering with a filter paper.

Comparative Example 3
In Comparative Example 1, the raw material was not roughly crushed, and as a filtration step, the pressed rice cake obtained in the pressing step was a temperature of 110 ° C. for 10 minutes while stirring with an open stainless steel container using an open flame. Comparative Example 1 except that 1.0% by weight of the obtained roasted rice cake was added at an oil temperature of 60 ° C. and stirred for 10 minutes, and then filtered through filter paper to obtain about 600 to 650 g of product oil. In the same manner as above, rapeseed flavor oil was produced, and its quality was measured and evaluated. The results are shown in Table 1.

Example 1
In Comparative Example 1, the raw material was not roughly crushed, and the heating for 10 minutes at 100 to 110 ° C. in the pretreatment step was changed to the heating for 15 minutes at 115 to 120 ° C., and the filtration step was obtained in the pressing step. The roasted rice cake was roasted at 120 ° C. for 10 minutes in an open stainless steel container with stirring using an open fire, and the obtained roast rice cake was added at 3.0% by weight at an oil temperature of 60 ° C. After stirring for a minute, rapeseed flavor oil was produced in the same manner as in Comparative Example 1 except that about 600 to 650 g of product oil was obtained by filtration with filter paper, and the quality of the oil was measured and evaluated. The results are shown in Table 1.

Example 2
In Comparative Example 1, the raw material was not roughly crushed, and the heating for 10 minutes at 100 to 110 ° C. in the pretreatment step was changed to the heating for 15 minutes at 115 to 120 ° C., and the filtration step was obtained in the pressing step. The roasted rice cake was roasted at 130 ° C. for 10 minutes while stirring using an open flame in an open stainless steel container, and the obtained roast rice cake was added at 5.0% by weight at an oil temperature of 60 ° C. After stirring for a minute, rapeseed flavor oil was produced in the same manner as in Comparative Example 1 except that about 600 to 650 g of product oil was obtained by filtration with filter paper, and the quality of the oil was measured and evaluated. The results are shown in Table 1.

Example 3
In Comparative Example 1, the raw material is not roughly crushed, and the heating for 10 minutes at 100 to 110 ° C. in the pretreatment step is changed to the heating for 10 minutes at 120 to 125 ° C., and also obtained in the pressing step as a filtration step. The roasted rice cake was roasted at 140 ° C. for 10 minutes in an open stainless steel container with stirring using an open fire, and the obtained roast rice cake was added at 5.0% by weight at an oil temperature of 60 ° C. After stirring for a minute, rapeseed flavor oil was produced in the same manner as in Comparative Example 1 except that about 600 to 650 g of product oil was obtained by filtration with filter paper, and the quality of the oil was measured and evaluated. The results are shown in Table 1.

Example 4
In Comparative Example 1, the raw material is not roughly crushed, and the heating for 10 minutes at 100 to 110 ° C. in the pretreatment step is changed to the heating for 10 minutes at 120 to 125 ° C., and also obtained in the pressing step as a filtration step. The pressed rice cake was roasted at 140 ° C. for 10 minutes in an open stainless steel container with stirring using an open flame, and the obtained roast rice cake was added at 10.0% by weight at an oil temperature of 60 ° C. After stirring for a minute, rapeseed flavor oil was produced in the same manner as in Comparative Example 1 except that about 600 to 650 g of product oil was obtained by filtration with filter paper, and the quality of the oil was measured and evaluated. The results are shown in Table 1.

Comparative Example 4
In Comparative Example 1, the raw material was not roughly crushed, and the heating for 10 minutes at 100 to 110 ° C. in the pretreatment step was changed to the heating for 10 minutes at 125 to 130 ° C., and the filtration step was obtained in the pressing step. The roasted rice cake was roasted at 150 ° C. for 10 minutes while stirring using an open flame in an open stainless steel container, and the obtained roast rice cake was added at 5.0% by weight at an oil temperature of 60 ° C. After stirring for a minute, rapeseed flavor oil was produced in the same manner as in Comparative Example 1 except that about 600 to 650 g of product oil was obtained by filtration with filter paper, and the quality of the oil was measured and evaluated. The results are shown in Table 1.

From the results in Table 1, the following can be understood.
First, Comparative Example 1 is based on a classical method shown in the literature. It can be seen that there are many residual phospholipids, and the flavors show intermediate values, but there is a lot of fuming and rapid deterioration due to heating.
Next, in Comparative Example 2, in order to improve this, phosphoric acid treatment was performed in the degumming step, deoxidation was performed by mild caustic soda treatment, and the remaining soap was adsorbed and filtered with a small amount of diatomaceous earth. . That is, it should be called a conventional method. It can be seen that although heat deterioration of the oil is improved, a diatomaceous earth odor adheres and further improvement is required.
Further, Comparative Example 3 is for the purpose of limiting the activity of the enzyme by avoiding pre-treatment roughing. Although the purification was performed by a classical method, it can be seen that although the residual phosphorus of the degummed oil was lower than that of Comparative Example 1, it was still required to improve the flavor.

On the other hand, Examples 1 to 3 show that the pretreatment conditions are appropriate and the treatment conditions and addition amount of the roasting koji used for filtration are appropriate. The purification is completed only with hot water and does not require deoxidation. It can be seen that a good roasted incense is given.
In addition, Example 4 shows that the roasting conditions and addition amount of the koji used for the filtration show the upper limit, and it is understood that the oil adsorption loss becomes excessive under conditions exceeding this.

  On the other hand, Comparative Example 4 suggests that the pretreatment and roasting conditions of the koji are excessive. It turns out that a burning odor is given and it is not preferable.

The flavor oil produced by the method of the present invention can be widely used for general fat and oil foods such as fried oil and dressing, and can be widely used for fat-containing processed foods as kneading oil for the purpose of adding flavor to foods. Is.

Claims (1)

A step of roasting rapeseed seeds at 115 to 125 ° C. and then pressing the crude oil to bring it into contact with warm water or hot water to remove impurities dissolved in the crude oil by hydration and aggregation; And a step of adding 1 to 10% by weight of rape pressed rice cake roasted at 120 to 140 ° C. to the obtained semi-refined oil and filtering it.