JP2006075117A - Method for producing far-infrared ray-roasted sesame oil, far-infrared ray-roasted sesame oil and sesame oil blended with the roasted sesame oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing far-infrared ray-roasted sesame oil reducing unevenness in quality of the far-infrared ray-roasted sesame oil obtained and improving oxidation stability of the sesame oil: and to provide far-infrared ray-roasted sesame oil obtained by the method and sesame oil blended with the far-infrared ray-roasted sesame oil. <P>SOLUTION: The method for producing far-infrared ray-roasted sesame oil comprises regulating moisture of fresh sesame seeds to 4.50-6.99 wt.% when roasting the fresh sesame seeds using a heating furnace with far-infrared rays as heat source; and roasting the moisture-regulated fresh sesame seeds at 160-205°C regarded as the highest product temperature available. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing far-red roasted sesame oil, far-red roasted sesame oil, and sesame oil prepared therefrom. Sesame oil includes roasted sesame oil obtained by roasting raw sesame seeds and then non-roasted sesame oil obtained by extracting raw sesame seeds without roasting. The roasted sesame oil was roasted in an indirect hot-air roasted sesame oil obtained by indirect hot-air roasting of raw sesame seeds with a rotary kiln and the like and roasted in a heating furnace using far-infrared rays as a heat source. There is far-red roasted sesame oil. In recent years, far-red roasted sesame oil has an increasing demand because it has a lighter color tone, a mild flavor, and a sweetness inherent to sesame oil than indirect hot-air roasted sesame oil. The present invention relates to a method for producing such far-red roasted sesame oil, far-red roasted sesame oil, and sesame oil prepared therefrom.

  Conventionally, as a method for producing far-red roasted sesame oil, raw sesame seeds are roasted at a maximum product temperature of 160 to 205 ° C. using a far-infrared heating furnace (see, for example, Patent Document 1). A method of heating at 140 ° C. for 10 minutes using a conveyor furnace (for example, see Patent Document 2), a method of roasting raw sesame seeds by irradiating far infrared rays from above and below using a far-infrared conveyor furnace (for example, see Patent Document 3) Etc. have been proposed.

However, these conventional methods have a large quality variation of the obtained far-red roasted sesame oil due to a large variation in quality depending on the production area and harvest year of raw sesame seeds, and the oxidation stability is also insufficient. There is a problem.
JP-A-3-41194 JP-A-4-363393 JP-A-8-23934

  The problem to be solved by the present invention is a method for producing a far-red roasted sesame oil that can reduce the quality variation of the obtained far-red roasted sesame oil and can improve oxidation stability, and a far-off obtained by this production method. The present invention is to provide red roasted sesame oil and sesame oil prepared by mixing this far-red roasted sesame oil.

  As a result, the present inventors have studied to solve the above problems. As a result, when roasting raw sesame seeds using a heating furnace using far infrared rays as a heat source, the moisture of the raw sesame seeds is adjusted to a predetermined ratio. And it was found that roasting raw sesame seeds whose moisture was adjusted at the predetermined maximum product temperature was properly suitable.

  That is, the present invention is a method for producing far-red roasted sesame oil in which raw sesame seeds are roasted using a heating furnace using far-infrared rays as a heat source and then squeezed. The present invention relates to a method for producing far-red roasted sesame oil, characterized by roasting raw sesame seeds at a maximum product temperature of 160 to 205 ° C.

  Moreover, this invention relates to the far-red roasted sesame oil obtained by the manufacturing method of above-described this invention.

  Furthermore, the present invention is prepared by blending the above-described far-red roasted sesame oil of the present invention at a ratio of 20% by weight or more, and non-roasted sesame oil that has been squeezed without roasting raw sesame seeds at a ratio of 80% by weight or less. It relates to sesame oil having a Robibond hue value (20 ° C.) represented by Equation 1 in the range of 20 to 100.

In Equation 1,
R: Observation number of red cell Y: Observation number of yellow cell B: Observation number of blue cell

  In the production method of the present invention, the water content of raw sesame seeds is adjusted to 4.50 to 6.99% by weight, preferably 5.00 to 6.50% by weight. Roast in a heating furnace. Therefore, raw sesame seeds having a moisture content of less than 4.50% by weight are humidified so as to have a predetermined range of moisture. As an apparatus used for such humidification, a vertical cylindrical multistage humidifier, a box-type humidifier, and the like can be given. Conversely, raw sesame seeds having a water content of more than 6.99% by weight are dehumidified to have a predetermined range of water. Examples of the apparatus used for dehumidification include a vertical cylindrical multistage dryer, a horizontal cylindrical multistage dryer, a band fluidized bed dryer, and the like. The moisture adjustment of raw sesame seeds by such humidification or dehumidification is preferably performed immediately before roasting and 6-24 hours before roasting. Here, the water content is a value measured in accordance with a water content measurement test method described in the standard oil and fat analysis test method (edited by the Japan Oil Chemical Association).

  The raw sesame seeds that are subject to moisture adjustment as described above include peeled sesame seeds that have undergone a pretreatment process such as selection and selection in a normal sesame processing process, washed sesame seeds that have been washed and dried, and peeled skin And peeled sesame seeds. When adjusting the water content of these raw sesame seeds, it is not necessary to classify them according to the production area or variety.

  In the production method of the present invention, raw sesame seeds whose moisture has been adjusted as described above are roasted in a heating furnace using far-infrared rays as a heat source, and the maximum product temperature of the roasted seeds is 160 to 205 ° C. The temperature is preferably in the range of 180 to 205 ° C. Roasted sesame seeds normally reach the highest product temperature when discharged from the heating furnace, but after discharging from the heating furnace, the roasted sesame seeds are directly introduced into containers and pipes with good heat retention and are radiated by heat. If the situation is difficult, overshoot of the product temperature occurs due to heat storage, which may reach the highest product temperature. In the production method of the present invention, the ultimate product temperature includes both, but in order to reliably adjust the ultimate product temperature of the roasted sesame seeds as expected, from the heating furnace after roasting. The discharged sesame seeds are preferably immediately cooled with cold air or the like. The atmospheric temperature in the heating furnace is appropriately adjusted according to the maximum product temperature desired for the roasted sesame seeds. However, if the temperature is too low, it takes a long time for roasting. Therefore, it is difficult to adjust the ultimate product temperature as expected, so that the temperature is preferably in the range of 200 to 250 ° C.

  In the production method of the present invention, the raw sesame seeds whose moisture has been adjusted as described above are roasted using a heating furnace using far-infrared rays as a heat source, and then the roasted sesame seeds are squeezed, for example, using a known expeller Squeeze to obtain far-red roasted sesame oil. For the purpose of removing contaminants after oil extraction, simple filtration is usually performed. For example, a known filter press is used, but it is not necessary to perform degumming treatment for the purpose of removing unmodified proteins.

  The far-red roasted sesame oil obtained by the production method of the present invention has little variation in quality and is excellent in oxidation stability. Specifically, it has light color tone, mild flavor and inherent sweetness, does not produce turbidity or precipitate during storage, and stably has the advantages of low foaming during cooking.

  The far-red roasted sesame oil obtained by the production method of the present invention has a light color tone as described above, and the hue value of the Robibond hue value (20 ° C.) represented by the above equation 1 is 30 to 100. Those in the range are preferred. Here, the robibond hue value is a value obtained by calculating the result of measurement according to the robibond method-artificial light source method described in the standard oil and fat analysis test method (edited by the Japan Oil Chemistry Association) with Equation (1).

  The far-red roasted sesame oil obtained by the production method of the present invention can be blended with non-roasted sesame oil within the range in which the quality and oxidation stability as described above are maintained. In this case, the non-roasted sesame oil is obtained by squeezing raw sesame seeds without roasting and is usually further deoxidized, decolorized and deodorized, and the non-roasted sesame oil is 80% by weight or less ( Therefore, the red roasted sesame oil is prepared at a ratio of 20% by weight or more), and the robybond hue value represented by Equation 1 is in the range of 20 to 100, but the deep red roasted sesame oil is 30 to 70% by weight. Moreover, it is preferable to make it the sesame oil which the non-roasted sesame oil mix | blended in the ratio of 70 to 30 weight%, and has the Loby bond hue value shown by Numerical formula 1 in the range of 25-75.

  According to the present invention, it is possible to obtain a deep red roasted sesame oil with reduced quality variation and improved oxidative stability. Specifically, it has a light color tone, mild flavor and inherent sweetness, and is stable in storage. It has the effect of being able to stably obtain far-red roasted sesame oil having excellent properties and low foaming properties.

  Hereinafter, in order to make the configuration and effects of the present invention more specific, examples and the like will be described. However, the present invention is not limited to these examples. In the following Examples and Comparative Examples, “part” means “part by weight” and “%” means “% by weight”.

Test Category 1 (Preparation of raw sesame seeds)
・ Preparation of raw sesame seeds (P-1) 500 kg of Nigeria-produced sesame seeds with a moisture content of 3.70%, which were carefully selected by a conventional method, were put into a vertical multi-stage humidifier, and the moisture content was reduced to 5.50% 6 hours before roasting. It was adjusted. This was used as raw sesame seed (P-1).

-Preparation of raw sesame seeds (P-2), (P-3) and (P-9) In the same manner as the preparation of raw sesame seeds (P-1), raw sesame seeds (P-2), (P- 3) and (P-9) were prepared.

・ Preparation of raw sesame seeds (P-4) 500 kg of Chinese-produced sesame seeds with a moisture content of 7.34%, which were carefully selected by a conventional method, were adjusted to a moisture content of 6.35% one hour before roasting. did. This was used as raw sesame seed (P-4).

-Preparation of raw sesame seeds (P-5) and (P-8) Raw sesame seeds (P-5) and (P-8) were prepared in the same manner as the preparation of raw sesame seeds (P-4).

-Preparation of raw sesame seeds (P-6) 500 kg of Chinese sesame seeds carefully selected by a conventional method was washed and dried by a conventional method to obtain a washed sesame seed having a moisture content of 7.81%. This washed sesame seed was subjected to a fluidized bed dryer and adjusted to a moisture content of 6.44% 1 hour before roasting. This was used as raw sesame seed (P-6).

-Preparation of raw sesame seeds (P-7) 500 kg of Chinese-produced sesame seeds carefully selected by a conventional method was peeled by a conventional method to obtain a peeled sesame seed having a moisture content of 3.98%. The peeled sesame seeds were subjected to a vertical multi-stage humidifier and adjusted to a moisture content of 5.22% one hour before roasting. This was used as raw sesame seed (P-7).

-Preparation of raw sesame seed (P-10) 500 kg of the above raw sesame seed (P-1) and 500 kg of the above raw sesame seed (P-4) were prepared to prepare a raw sesame seed (P-10). did. The contents of each raw sesame seed prepared above are summarized in Table 1.

Test Category 2 (Manufacture of deep red roasted sesame oil)
Each raw sesame seed prepared in Test Category 1 is divided into five parts for each raw sesame seed, roasted and squeezed as follows, and 5 points of far-red roasted sesame oil for each raw sesame seed Got. Table 1 summarizes roasting conditions for each raw sesame seed.

・ Roasting As a heating furnace, a sheet ceramic heater in-molded with metal heating wires (Infrastein heater, registered trademark) manufactured by NGK, Inc. Far-infrared equipped with a rotary drum with a through-hole, a raw sesame seed input hopper, an exhaust port connected to a forced exhaust system, a roasted sesame seed discharge port, a product temperature sensor at the discharge port, and more A heating furnace was used. When this far-infrared heating furnace reached a predetermined heater temperature and atmospheric temperature, raw sesame seeds were charged into the furnace from the charging hopper and roasted. While forcibly exhausting smoke and dust generated during roasting from the exhaust port, the residence time in the furnace was adjusted so that the product temperature of the roasted sesame seeds at the discharge port became a predetermined temperature. The far-red roasted sesame seeds discharged from the outlet were immediately cooled with cold air. Therefore, in this case, the product temperature of the roasted sesame seeds at the discharge port is the highest product temperature reached.

-Oil extraction After steaming the roasted sesame seed at 110-120 degreeC, it oiled using the expeller-type expression oil press, and then separated the foreign material using the filter press, and the deep red roasted sesame oil was obtained.

In Table 1,
R-1: Chinese sesame seeds with 7.10% moisture selected by conventional methods R-2: Moisture 3.20% burkina faso-produced sesame seeds selected by conventional methods R-3: Water selected by conventional methods 91% Gambia-produced sesame seed / mixture of 7.10% moisture-purified Chinese-produced sesame seed purified by a conventional method = 50/50 (weight ratio)

Test category 3 (Evaluation of far-red roasted sesame oil)
With respect to five far-red roasted sesame oils produced for each raw sesame seed produced in Test Category 2, the robibond hue value, oxidation stability, and the like were evaluated as follows. The results are summarized in Table 2 and Table 3.

-Robibond hue value The result measured based on the Robibond method-artificial light source method described in the reference | standard fats and oils analysis test method (edited by the Japan Oil Chemical Society) was computed by said Formula 1. The results are shown as average value and coefficient of variation.

-Oxidation stability It measured based on the AOM test method described in the reference | standard oil-and-fat analysis test method (Japan Oil Chemical Society). As a result, the time (hour) at which the peroxide value became 100 was shown as an average value and a coefficient of variation.

-Foaming property 100 ml of far-red roasted sesame oil was placed in a 300 ml tall beaker, placed on a heat source and heated, and the oil temperature was adjusted to 130 ° C while gently stirring with a thermometer. While keeping the oil temperature at 130 ° C, add 5 seeds (fresh potato cake cut into 1cm square, lightly washed and thoroughly drained) and then fry for 2 minutes, then add 5 Performed a total of 6 operations of frying for 2 minutes, and the state of bubbles generated when the last 5 pieces were thrown in was visually observed and judged according to the following criteria.
1: Large bubbles are generated around the seeds, but do not remain on the oil level and disappear one after another. 2: A slightly difficult bubble disappears but does not cover the entire oil surface. Covers the entire surface

-Clarity: Far-red roasted sesame oil was put in a transparent glass bottle, sealed, and left for 100 days in a dark place at 25 ° C.
5: Very clear 4: Clear 3: Nearly clear 2: Slight turbidity and sediment are observed 1: Slight turbidity and sediment are observed

-Flavor About the far-red roasted sesame oil immediately after manufacture, and the far-red roasted sesame oil used for the clarity evaluation, the flavor was evaluated by the following criteria by a sensory test. The results are shown by rounding the average score by 50 evaluators.
5: A mellow sesame peculiar flavor and a peanut-like fragrance 4: A mellow sesame peculiar flavor 3: A sesame peculiar flavor is slightly strong 2: Slightly burnt and bitter 1: Boiled odor There is an acid odor outside of the bitter taste

-Acid value and peroxide value It measured based on the test method described in the reference | standard oil-and-fat analysis test method (Japan Oil Chemical Society). The results are shown as average values.

Test category 4 (preparation of sesame oil)
The far-red roasted sesame oil of Examples 1 to 3 manufactured in Test Category 2 (5 points for each example) or the far-red roasted sesame oil of Comparative Examples 1 to 3 (5 points for each example) and manufactured as follows. The non-roasted sesame oil thus prepared was prepared at a ratio shown in Table 4 to prepare sesame oil. The contents of each prepared sesame oil are summarized in Table 4.

-Manufacture of non-roasted sesame oil The raw sesame seeds (P-1) prepared in Test Category 1 were squeezed in the same manner as in Test Category 2 to obtain a crude oil (oil extraction process). A sodium hydroxide aqueous solution was added to the squeezed crude oil and stirred, and the generated soda oil cake was separated and removed using a sharp press centrifuge, and then the oil was washed with warm water until free sodium hydroxide disappeared ( Deoxidation and washing steps). And after adding activated carbon and activated clay to the oil which passed through the deoxidation and water washing processes, and heating and decoloring under reduced pressure, the filter cake was separated and removed using the filter press (decoloring process). Finally, the oil that had undergone the decoloring step was treated at 220 to 230 ° C. using a Gardler type deodorizing apparatus (deodorizing step), and then filtered to obtain non-roasted sesame oil.

Test category 5 (assessment of sesame oil)
Each sesame oil prepared in Test Category 4 was evaluated in the same manner as Test Category 3. The results are summarized in Tables 5 and 6.

Claims (6)

  In a method for producing far-red roasted sesame oil, roasting raw sesame seeds using a heating furnace using far-infrared rays as a heat source, and then pressing the raw sesame seeds with moisture adjusted to 4.50 to 6.99% by weight A method for producing far-red roasted sesame oil, characterized by roasting at a maximum product temperature of 160 to 205 ° C.   The manufacturing method of the far-red roasted sesame oil of Claim 1 which roasts the raw sesame seed which adjusted the water | moisture content to 5.00-6.50 weight%.   Far-red roasted sesame oil obtained by the production method according to claim 1 or 2. The far-red roasted sesame oil according to claim 3, wherein the Loby bond hue value (20 ° C) represented by the following formula 1 is in the range of 30 to 100.

(In Equation 1,
R: Observation number of red cell Y: Observation number of yellow cell B: Observation number of blue cell)   A robibond hue represented by the formula 1, wherein 20% by weight or more of the far-red roasted sesame oil according to claim 4 and non-roasted sesame oil that has been squeezed without roasting raw sesame seeds are blended at a ratio of 80% by weight or less. Sesame oil having a value (20 ° C.) in the range of 20-100. A robibond hue value (20 ° C.) represented by Formula 1 in which far-red roasted sesame oil is blended at a ratio of 30 to 70% by weight and non-roasted sesame oil is blended at a ratio of 70 to 30% by weight. Item 6. Sesame oil according to item 5.