JP2010063384A - Method for producing vitamin vegetable oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing vitamin vegetable oil which includes efficiently adding lipid-soluble vitamin obtained from natural products, oleic acid, chlorophyll and the like to vitamin-spoiled conventional purified edible oil partaking no color or yellowish color, and producing vitamin-rich oil having an anti-oxidative function not provided in the conventional purified edible oil and colored in green or the like in appearance. <P>SOLUTION: The method for producing vitamin vegetable oil includes: (1) a process (A) for mixing purified edible oil with a finely cut or pulverized plant to prepare a mixture oil phase; (2) a process B for heating and cooling the mixture oil phase obtained in the process (A) at 40-70°C for 2-10 minutes; (3) a process C for dividing the mixture oil phase into two; (4) a process D for heating one of the two mixture oil phases obtained in the process C at 120-160°C for 2-10 min and cooling the mixture oil phase; (5) a process E for mixing the other mixture oil phase obtained in the process C with the high-temperature heated mixture phase obtained in the process D; and (6) a process F for separately taking the oil phase from the mixture oil phase mixed. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention adds fat-soluble vitamins that have been shredded or pulverized to refined edible oil, subjected to a combined treatment of low temperature heating and high temperature heating, filtered, and lost by refining treatment (high temperature heat treatment at 200 ° C. or higher) Further, the present invention relates to a method for producing a vitamin-rich oil containing vitamins and chlorophyll by efficiently transferring oleic acid, chlorophyll and the like from the plant to fats and oils.

  In general, soybeans, rapeseed, rice bran, corn germ, cottonseed, sunflower, safflower, sesame, peanuts, palm, pulp (endosperm), cacao (endosperm), etc. are used as raw materials and edible oil However, these crude oils are rich in impurities, and have a characteristic odor and color derived from the raw material plant, so they are not edible as they are. Is done. Examples of such purification treatment generally include treatment steps such as degumming treatment, deoxidation treatment, decolorization treatment, dewaxing treatment, and deodorization treatment. Except for certain edible oils (sesame oil and virgin olive oil that have not undergone a refining process), most edible oils lose the fat-soluble vitamins inherent in crude oil as a result of the refining process described above. Even the flavor has been removed.

  Conventionally, in order to impart a flavor to refined vegetable oils and fats, a method for producing flavor oils in which shredded vegetables are added to a certain amount of oils and fats and heated at a predetermined temperature to collect an oil phase (for example, Patent Document 1 and Patent Documents). 2) or a two-stage extraction method with different heating temperatures, and a flavor oil production method in which flavors are added after arbitrarily blending both extracted oils (see, for example, Patent Document 3 and Patent Document 4), In order to emphasize the feeling of roasting, a method for producing flavor oil with a high extraction temperature (for example, see Patent Document 5) is known.

Moreover, livestock fish and shellfish and / or shredded or ground vegetables were added to animal and vegetable edible oils and fats, and heat treatment was performed under conditions of 10 to 40% by weight of water and 1 to 3 kg / cm ² gauge of internal pressure. After that, a method for producing seasoning oil for collecting oil (see, for example, Patent Document 6), vegetable edible oils and vegetables are supplied to a biaxial extruder, and heat extraction treatment is performed at a product temperature of 100 to 150 ° C. for 10 to 600 seconds. A flavor oil production method (see, for example, Patent Document 7) is known in which the oil phase is collected by extrusion.

  Furthermore, an oil composition (for example, refer to Patent Document 8) in which green color obtained by leaching tea with an edible oil of 20 ° C. or higher and 90 ° C. or lower, or ground tea leaves are mixed with the oil and fat to mix the tea component. A method for producing antioxidant fats and oils comprising a first step of extraction and a second step of removing the tea leaves by filtering or centrifuging the resulting extract to obtain antioxidant fats and oils (see, for example, Patent Document 9) It has been known.

  On the other hand, there is no known method for producing vitamin vegetable oil that contains refined edible oil mixed with pulverized vegetables and two-step heating at a specific temperature to efficiently contain vitamins, oleic acid, chlorophyll, etc. It was.

JP-A-56-58450, JP-A-57-174068 JP 58-31938 A JP 58-121751 A JP 60-70045 A JP-A-60-256344 Japanese Patent Publication No. 7-34715 Japanese Patent Laid-Open No. 2002-212589 JP 2003-261896 A

  An object of the present invention is to efficiently contain fat-soluble vitamins, oleic acid, chlorophyll, etc. in conventional colorless or yellowish refined edible oil, and has an antioxidant action not found in conventional refined edible oils. In addition to this, it is to provide a vitamin-rich oil colored green or the like in appearance.

  The present inventor has been engaged in improvement or research of various problems related to edible fats and oils, and chlorophyll-containing ra oil (Patent No. 3924000), plant, mushroom active ingredient extraction method (Patent No. 3638594) and the like. Invented and obtained these patents. Furthermore, refined oils widely used in foods are refined through the steps of degumming, deoxidizing, decoloring, dewaxing, and deodorizing crude oil, and exposed to high temperatures during the process. By taking it, it is highly refined, and even fat-soluble vitamins, chlorophyll, etc. contained in crude oil are removed. Since these ingredients are deeply involved in human health, as a result of intensive investigations on the addition of these ingredients to edible oils, pulverized especially green-yellow vegetables and green tea were added to edible oils that had undergone a refining process, and at a specific temperature. It is found that edible oil (vitamin-rich oil) containing fat-soluble vitamins, oleic acid, chlorophyll, etc. can be obtained efficiently by a simple method by extracting it into edible oil in two steps over time and time. The present invention has been completed.

That is, the present invention provides (1) a method for producing vitamin-rich oil comprising the following steps A to F;
[1] A step of preparing a mixed oil phase by mixing 95 to 75% by mass of edible oil that has undergone a purification step and 5 to 25% by mass of shredded or pulverized plants;
[2] The mixed oil phase obtained in the step A is heated at 40 to 70 ° C. for 2 to 10 minutes and then cooled to room temperature.
[3] Step C for dividing the cooled mixed oil phase obtained in Step B into a 30 to 70% by mass low-temperature heating mixed oil phase and a 70 to 30% by mass high-temperature heating mixed oil phase ;
[4] The mixed oil phase for high temperature heating obtained in Step C is heated at 120 to 160 ° C. for 2 to 10 minutes and then cooled to room temperature.
[5] Step E for mixing the low-temperature heating mixture oil phase obtained in Step C and the high-temperature heating mixture oil phase obtained in Step D;
[6] Step F for separating the oil phase from the mixed oil mixture phase;
And (2) a method for producing vitamin-rich oil, comprising the following J to N steps;
[1] J step of preparing a mixed oil phase by mixing 95 to 75% by mass of edible oil that has undergone a purification step and 5 to 25% by mass of shredded or pulverized plants;
[2] The mixed oil phase obtained in Step J is heated at 40 to 70 ° C. for 2 to 10 minutes, and then cooled to room temperature.
[3] The mixed oil phase obtained in Step J is heated at 120 to 160 ° C. for 2 to 10 minutes and then cooled to room temperature.
[4] M step of mixing 30 to 70% by mass of the low-temperature heating mixture oil phase obtained in the K step and 70 to 30% by mass of the high-temperature heating mixture oil phase obtained in the L step;
[5] N step of separating the oil phase from the mixed oil mixture phase;
And (3) a method for producing a vitamin-rich oil, comprising the following P to U steps;
[1] P step for preparing a mixed oil phase by mixing 95 to 75% by mass of edible oil that has undergone a purification step and 5 to 25% by mass of shredded or pulverized plants;
[2] The mixed oil phase obtained in the P step is heated at 40 to 70 ° C. for 2 to 10 minutes and then cooled to room temperature Q step;
[3] R step for fractionating the low temperature heating oil phase from the low temperature heating mixture oil phase obtained in step Q;
[4] The mixed oil phase obtained in Step P is heated at 120 to 160 ° C. for 2 to 10 minutes and then cooled to room temperature.
[5] T step for separating the high temperature heating oil phase from the high temperature heating mixture oil phase obtained in S step;
[6] U step of mixing 30 to 70% by mass of the low-temperature heating oil phase obtained in the R step and 70 to 30% by mass of the high-temperature heating oil phase obtained in the T step;
(4) Production of vitamin-rich oil according to any one of (1) to (3) above, wherein a plant that has been pretreated to give moderate moisture is used as the shredded or ground plant Vitamin according to any one of the above (1) to (4), characterized by using one or two or more kinds of plants selected from a method and (5) plants as parsley, basil, green tea, cabbage and spinach The present invention relates to a method for producing rich oil.

  The present invention also provides (6) a vitamin-rich oil produced by the method according to any one of (1) to (5), and (7) a vitamin A (retinol equivalent) content of 10 μg / 100 g or more, vitamin E ( [alpha] -tocopherol) content is 8 mg / 100 g or more, and chlorophyll content is 7 ppm or more, or (6) vitamin A (retinol equivalent) content is 10 [mu] g / 100 g or more. Vitamin E (α-tocopherol) content is 20 mg / 100 g or more, and chlorophyll content is 40 ppm or more, or (9) said (6) to (8) Or a salad oil characterized by adding the vitamin-rich oil according to any one of (10) and (6) above ~ Vitamin rich oil about salad dressing or mayonnaise, characterized in that incorporated into salad dressing or mayonnaise according to any one of (8).

  According to the method for producing vitamin-rich oil of the present invention, fat-soluble vitamins, oleic acid, chlorophyll, etc. which can be said to be none of conventional refined edible oils can be efficiently and abundantly contained, and It can be set as the edible oil which has the antioxidant effect which cannot be supplemented with the conventional edible oil. Incidentally, plant refined oil does not contain vitamin A or chlorophyll.

  As a method for producing the vitamin-rich oil of the present invention, (1) 95 to 75% by mass of edible oil that has undergone a purification step and 5 to 25% by mass of shredded or pulverized plants are mixed to prepare a mixed oil phase. Step A; (2) Heat the mixed oil phase obtained in Step A at 40 to 70 ° C. for 2 to 10 minutes and then cool to room temperature Step B; (3) Cooling obtained in Step B C step which divides the mixed oil phase into 30 to 70% by mass of the low temperature heating mixed oil phase and 70 to 30% by mass of the high temperature heating mixed oil phase; (4) obtained in the C step Heat the mixture oil phase for high-temperature heating at 120 to 160 ° C. for 2 to 10 minutes, and then cool to room temperature. D step; (5) Obtain in the D-step with the low-temperature heating mixture oil phase obtained in step C A process comprising: E step of mixing the high temperature heated mixed oil phase; (6) F step of separating the oil phase from the mixed mixed oil phase; (1) J step for preparing a mixed oil phase by mixing 95 to 75% by weight of edible oil that has undergone a purification step and 5 to 25% by weight of shredded or pulverized plant; (2) obtained in J step The mixed oil phase is heated at 40 to 70 ° C. for 2 to 10 minutes and then cooled to room temperature. Step K; (3) The mixed oil phase obtained in Step J is heated at 120 to 160 ° C. for 2 to 10 After heating for minutes, cool to room temperature L step; (4) 30 to 70% by mass of the low-temperature heating mixture oil phase obtained in the K step and the high-temperature heating mixture oil phase 70 to 30 obtained in the L step A process comprising M step of mixing mass%; (5) N step of fractionating the oil phase from the mixed mixture oil phase; and (1) 95 to 75% by mass of edible oil that has undergone the purification step; P step of preparing a mixed oil phase by mixing 5-25% by mass of shredded or pulverized plants; (2) 40-7 of the mixed oil phase obtained in the P step; Heating at 2 ° C. for 2 to 10 minutes and then cooling to room temperature; Q step; (3) R step of separating the low-temperature heating oil phase from the low-temperature heating mixture oil phase obtained in Q step; (4) P The mixed oil phase obtained in the step is heated at 120 to 160 ° C. for 2 to 10 minutes and then cooled to room temperature. S step; (5) High temperature heating from the high temperature heated mixed oil phase obtained in the S step T step for fractionating the oil phase; (6) U step for mixing 30 to 70% by mass of the low-temperature heating oil phase obtained in the R step and 70 to 30% by mass of the high-temperature heating oil phase obtained in the T step; If it is the manufacturing method provided, it will not restrict | limit in particular, Hereinafter, the manufacturing method provided with A-F process is called this 1st manufacturing method, The manufacturing method provided with J-N process is called this 2nd manufacturing method, PU process is called. The prepared manufacturing method is called the present third manufacturing method, and the first to third manufacturing methods are collectively referred to as the present manufacturing method.

  The edible oil used in this production method is not limited as long as it has undergone a normal refining process, and as a rough standard for refining, oils and fats having physical property values according to Japanese Agricultural Standards (JAS) edible refined oil may be used. Specific examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, safflower oil, sunflower oil, palm oil, olive oil, peanut oil, palm oil, coconut oil, cocoa oil, and edible oil May be used alone or in admixture of two or more.

  The plant used in this production method is not particularly limited, but green and yellow vegetables and green tea rich in vitamins and chlorophyll are preferable, for example, Asakusa, tomorrow, asparagus, green beans, green peas, porridge, okra, shellfish Cracked radish, turnip leaf, pumpkin, mustard vegetable, gyoja garlic, kyoto, watercress, kale, kogomi, komatsuna, shandong vegetable, shiso pepper, salad vegetable, shiso, sixteen cowpea, spring chrysanthemum, ginger, radish leaf, Takana, Tara no Taki, Chingensai, Horsetail, Tsurumura Saki, Chili, Tomato, Tonbutsu, Nazuna, Nabana, Leek, Carrot, Garlic Sprout, All Purpose Green, Nozawana, Pakchoi, Pasil, Parsley, Paprika, Pepper, Hiroshima Vegetable, Broccoli , Spinach, mitsuba, cabbage, brussels sprouts, morroheiya, yomena, wormwood Leek, rocket salads, the onion and the like can be given as a green and yellow vegetables. These green-yellow vegetables and green tea can be used alone or in admixture of two or more.

  As said plant, a raw thing, the frozen thing, or the dried thing can be used, and it is used by shredding or grind | pulverizing. After thoroughly washing the plant to be used and removing unnecessary parts, it is chopped or crushed. Any instrument or apparatus may be used for the shredding or crushing method, and examples thereof include a food cutter. Although the size of the shredded or pulverized plant varies depending on the type of vegetable, the average particle size is 2 mm or less, preferably 1 mm or less, more preferably 0.5 mm or less. In the case of using a dried plant, it is preferable to use a plant that has been subjected to a pretreatment that imparts appropriate moisture, in terms of improving the extraction efficiency of chlorophyll and the like.

  In this manufacturing method (A process, J process, and P process), the blending ratio of the edible oil that has undergone the purification process and the shredded or pulverized plant is 5 to 25% by mass of the plant with respect to 95 to 75% by mass of the edible oil, Preferably, the plant is 10 to 20% by mass with respect to 90 to 80% by mass of the edible oil, more preferably 14 to 18% by mass with respect to 86% to 82% by mass of the edible oil, and the plant is 5% by mass. If it is lower, the transfer to edible oils such as vitamins and chlorophyll is not sufficient, and therefore their content is not satisfactory. On the other hand, if it exceeds 25% by mass, vitamins, chlorophyll and the like are not extracted any more and the content does not increase. The mass of the plant is a mass of a normal raw plant shredded or pulverized, and what is given a moderate moisture to a dried one is a mass after the addition of moisture.

  In this manufacturing method (B process, K process, and Q process), the mixed oil phase (dietary oil in which the vegetable powder is mixed) obtained in the A process, the J process, and the P process is 2 to 40 ° C. After heating for 10 minutes, preferably 50 to 60 ° C. for 6 to 8 minutes, it is cooled to room temperature. For cooling to room temperature, cooling by standing is preferable, and vitamin B, which has been considered to be weak against heat such as vitamin E, can be efficiently extracted into the oil phase by this B process, K process, or Q process. . If the heating temperature is less than 40 ° C, the transfer efficiency of the active ingredients in the plant from the plant to the oil phase is not sufficient, and if the heating temperature exceeds 70 ° C, the active ingredients that are very sensitive to heat may be destroyed. It is not preferable.

  In the C process of the first production method, the mixed oil phase at room temperature obtained in the B process is 30 to 70% by mass of the low temperature heating mixed oil phase and 70 to 30% by mass of the mixed oil for high temperature heating. Divided into phases. The division ratio between the low-temperature heating mixture oil phase and the high-temperature heating mixture oil phase is preferably 40 to 60 mass% and 60 to 40 mass%, particularly preferably 50 mass% and 50 mass%. The low temperature heating mixed oil phase in the C process is used in the E process, and the high temperature heating mixed oil phase is used in the D process. In step D of the first production method, the mixture oil phase for high-temperature heating obtained in step C is heated at 120 to 160 ° C. for 2 to 10 minutes, preferably 140 to 160 ° C. for 2 to 5 minutes, and then room temperature. It is cooled until Cooling by standing to cool is preferable for cooling to room temperature. In the E step following the D step, the low temperature heated mixed oil phase obtained in the C step and the high temperature heated mixed oil phase obtained in the D step are mixed, and in the next F step, the mixed mixed oil The oil phase is separated from the phase by filtration, centrifugation, or the like, and the separated oil phase is further purified at room temperature as necessary to obtain the vitamin-rich oil of the present invention.

  In the L process of the second production method, the mixture oil phase obtained in the J process is heated at 120 to 160 ° C. for 2 to 10 minutes, preferably 140 to 160 ° C. for 2 to 5 minutes, and then until room temperature is reached. Chilled. Cooling by standing to cool is preferable for cooling to room temperature. In the M step following the L step, the low-temperature heating mixture oil phase obtained in the K step is 30 to 70% by mass, preferably 40 to 60% by mass, particularly preferably 50% by mass, and the high temperature obtained in the L step. Heated mixed oil phase 70 to 30% by mass, preferably 60 to 40% by mass, particularly preferably 50% by mass is mixed, and in the next N step, the mixed mixed oil phase is filtered, centrifuged, etc. The oil phase is fractionated, and the fractionated oil phase is further purified at room temperature as necessary to obtain the vitamin-rich oil of the present invention.

  In the R step of the third production method, the low temperature heating oil phase is separated from the low temperature heating mixture oil phase obtained in the Q step by filtration, centrifugation or the like. Moreover, in S process of this 3rd manufacturing method, after heating the mixture oil phase obtained at P process at 120-160 degreeC for 2 to 10 minutes, Preferably it is 2 to 5 minutes at 140-160 degreeC, Then, it is made room temperature. It is cooled until Cooling by standing to cool is preferable for cooling to room temperature. In the T step following the S step, the high temperature heating oil phase is separated from the high temperature heating mixture oil phase obtained in the S step by filtration, centrifugation, etc., and in the U step, the low temperature heating oil obtained in the R step. 30 to 70% by mass of the phase, preferably 40 to 60% by mass, particularly preferably 50% by mass, and 70 to 30% by mass of the high-temperature heating oil phase obtained in the T step, preferably 60 to 40% by mass, particularly preferably 50% by mass is mixed and further purified at room temperature as necessary to obtain the vitamin-rich oil of the present invention.

For example, vitamin A (α-carotene, β-carotene), vitamin E, phylloquinone (vitamin K ₁ ), D step in the first production method, L step in the second production method, and S step in the third production method. Oleic acid, rutin and chlorophyll, especially vitamin A, phylloquinone, oleic acid, rutin and chlorophyll are efficiently extracted. Vitamin A (α-carotene, β-carotene) and chlorophyll are particularly extracted, although there are differences in the types and extraction amounts of vitamins, etc., and the extraction amounts of oleic acid and chlorophyll depending on the type of plant used. . Thus, since vitamins, oleic acid, chlorophyll, etc., which are nutrient components contained in plants by the D step, L step, and S step, are transferred to edible oil, normal purification with heating at 200 ° C. or higher The nutritional components of the edible oil lost by the above will be supplemented by these processes.

  In the present production method, as described above, when pretreated to give moisture to the shredded or pulverized plant added to the edible oil, the cell membrane of the plant is easily destroyed, and chlorophyll and the like are easily transferred to the edible oil. By giving moderate moisture, the content of chlorophyll may be considerably increased compared to that not giving moisture. Specific methods include spraying water on the plant in a mist, or immersing in water for a short time and draining water.

The vitamin-rich oil of the present invention is not particularly limited as long as it is produced by this production method, and is not contained in ordinary edible oil that has been purified with heating at 200 ° C. or higher, vitamin A ( It contains α-carotene, β-carotene), vitamin K, vitamin E (α-tocophenol), oleic acid, chlorophyll, and the like, and has an antioxidant action that cannot be supplemented by conventional edible oils. Specifically, an edible oil having a vitamin A (retinol equivalent) content of 100 μg / 100 g or more, a vitamin E (α-tocopherol) content of 8 mg / 100 g or more, a vitamin K content of 200 μg / 100 g, and a chlorophyll content of 6 ppm or more. In addition, the vitamin A (retinol equivalent) content is 150 μg / 100 g or more, the vitamin E (α-tocopherol) content is 9.5 mg / 100 g or more, the vitamin K content is 220 μg / 100 g or more, and the chlorophyll content is 7.0 ppm or more. An oil can be suitably exemplified. Vitamin content according to the present invention, in particular vitamin A, vitamin E, vitamin K, etc., is the content of expensive olive oil (extra virgin oil: pressed and extracted) that is considered good for the body (Food Food Composition Table 2002, Women's (See Nutrition University Press).
Yellow-green vegetable juice due to the health boom in recent years can take water-soluble vitamins but not fat-soluble vitamins, but the vitamin-rich oil of the present invention can be easily taken by children who do not like vegetables. it can. As described above, ordinary edible oils hardly contain the vitamins and chlorophyll, so that the range of use is extremely wide, and the use of conventional edible oils can be further expanded.

  As a use of the vitamin rich oil of the present invention, it can be added to edible oil to make a salad oil or blended into a salad dressing, and the blending ratio can be blended according to the amount preference. In this way, salad oil, salad dressing, mayonnaise, etc. containing vitamin rich oil are vitamin A (α-carotene, β-carotene), vitamin K, vitamin E (α-tocophenol), rutin, oleic acid, chlorophyll In addition to the abundance, etc., the appearance can be made, for example, salad oil with a green color emphasized, and when it is sprinkled with raw vegetables, the appetite can be stimulated.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

(This first manufacturing method)
As a plant, we prepared dried chlorophyll-containing plants, parsley, basil, green tea, cabbage, and spinach as the main ingredients, and prepared onions, ginger and ginger as secondary ingredients to produce a rich body. . These plants were put into a pulverizer, pulverized to 0.5 mm or less, and water was sprayed on the pulverized plants using a sprayer to give moisture to such an extent that they become ordinary raw plants.

  150 g of the pulverized plant was added to 850 g of salad oil (Nisshin Oillio Co., Ltd.) and mixed with a mixer. The mixed salad oil (mixed oil phase) was placed in a heating kettle and heated at 60 ° C. for 7 minutes. After heating, the mixture was allowed to stand to room temperature to obtain a low-temperature heated ladder oil (mixed oil phase). Next, take out 50% by mass (half amount) of the low-temperature heated salad oil that has cooled to room temperature, heat the extracted salad oil at 140 ° C for 2 minutes, leave it to room temperature after heating, and heat-heated salad oil (mixture) Oil phase) was obtained. The low temperature heated salad oil (mixed oil phase) and the high temperature heated salad oil (mixed oil phase) were stirred and mixed with a stirrer. The obtained salad oil was filtered with a filter to extract plant vitamins, oleic acid, and the like, thereby obtaining a transferred vitamin-rich oil. Table 1 shows the analysis values by the Japan Food Analysis Center for vitamins, etc. of extracted oil obtained by filtering low-temperature heated salad oil (mixed oil phase), and Japan Food Analysis Center for vitamins, etc. of the extracted oil obtained by this first manufacturing method. Table 2 shows the analysis values obtained from the above.

Table 1 shows the analysis value of salad oil by adding a pulverized plant and heating only at 60 ° C. for 7 minutes, and Table 2 shows an additional 140 samples of those heated at 60 ° C. for 7 minutes and those heated at 60 ° C. for 7 minutes. The analytical value of the mixture with the one heated at 2 ° C. is shown. In normal salad oil, there are no vitamins such as vitamin A, but when adding plant pulverized product and heating at 60 ° C. for 7 minutes, as shown in Table 1, β-carotene, phylloquinone (vitamin K ₁ ), In a mixture containing oleic acid and chlorophyll in a predetermined amount and heated at 140 ° C. for 2 minutes, as shown in Table 2, the α-carotene content was 16 μg / 100 g which was none compared to the values shown in Table 1. The β-carotene content was increased 4.96 times, phylloquinone (vitamin K ₁ ) was increased 1.02 times, and chlorophyll was increased 1.24 times. In this way, by adding a plant to edible oil and subjecting it to a low temperature first stage heat treatment and a further high temperature second stage heat treatment, and combining them, vitamin A (α-carotene, β- It was found that the amount of chlorophyll), phylloquinone (vitamin K ₁ ) vitamins and chlorophyll were increased, and oleic acid was contained. In addition, vitamins are generally considered to be heat-sensitive, but this data from this experiment demonstrated that vitamins are not heat-sensitive but strong.

(This third manufacturing method)
As a plant, powdered green tea that had been given moderate moisture using a sprayer was used. 75 g of the powdered green tea was added to 425 g of salad oil (Nisshin Oilio Co., Ltd.) and mixed with a mixer. The mixed salad oil (mixed oil phase) was placed in a heating kettle and heated at 60 ° C. for 7 minutes. After heating, the mixture was allowed to stand at room temperature and filtered to obtain a low temperature heated salad oil. Separately, 425 g of salad oil and 75 g of moist powdered green tea are added and mixed with a mixer. The mixed salad oil (mixed oil phase) is placed in a heating kettle, heated at 160 ° C. for 3 minutes, and then until room temperature is reached. It was allowed to stand and filtered to obtain a hot heated salad oil. The low temperature heating salad oil and the high temperature heating salad oil were mixed to extract vitamins, chlorophyll, and the like, thereby obtaining vitamin vegetable oils containing them. Table 3 shows analytical values for vitamins, chlorophyll, and the like of low-temperature heated salad oil, which is an extracted oil obtained by low-temperature heating at 60 ° C. for 7 minutes.

In ordinary refined salad oil, the vitamins and the like are completely absent. As shown in Table 3, when powdered green tea is added to salad oil and heated at low temperature (7 minutes at 60 ° C.), vitamin A (α-carotene, β -Carotene), vitamin E (α-tocopherol), phylloquinone (vitamin K ₁ ), oleic acid, chlorophyll, especially vitamin E was extracted. When powdered green tea is added to salad oil and heated at high temperature (3 minutes at 160 ° C.), vitamin A (α-carotene, β-carotene), phylloquinone (vitamin K ₁ ), oleic acid, and chlorophyll are efficiently extracted. I found out. And it was able to confirm that vitamins, oleic acid, and chlorophyll were effectively extracted and contained in salad oil by mixing the low temperature heat extraction oil and the high temperature heat extraction oil.

Claims (10)

The manufacturing method of the vitamin rich oil characterized by including the following AF processes.
(1) A step of preparing a mixed oil phase by mixing 95 to 75% by mass of edible oil that has undergone a purification step and 5 to 25% by mass of shredded or pulverized plants;
(2) The mixture oil phase obtained in the step A is heated at 40 to 70 ° C. for 2 to 10 minutes and then cooled to room temperature.
(3) Step C for dividing the cooled mixture oil phase obtained in step B into 30 to 70% by mass of a low-temperature heating mixture oil phase and 70 to 30% by mass of a high-temperature heating mixture oil phase ;
(4) The mixed oil phase for high-temperature heating obtained in Step C is heated at 120 to 160 ° C. for 2 to 10 minutes and then cooled to room temperature.
(5) E process which mixes the low temperature heating mixture oil phase obtained by C process, and the high temperature heating mixture oil phase obtained by D process;
(6) F step of fractionating the oil phase from the mixed oil mixture phase; The manufacturing method of the vitamin rich oil characterized by including the following JN processes.
(1) J process which prepares a mixed oil phase by mixing 95-75 mass% of edible oil which passed through the refinement | purification process, and 5-25 mass% of shredded or ground plants;
(2) The mixed oil phase obtained in Step J is heated at 40 to 70 ° C. for 2 to 10 minutes and then cooled to room temperature.
(3) The mixed oil phase obtained in Step J is heated at 120 to 160 ° C. for 2 to 10 minutes, and then cooled to room temperature; Step L;
(4) M step of mixing 30 to 70% by mass of the low-temperature heating mixture oil phase obtained in the K step and 70 to 30% by mass of the high-temperature heating mixture oil phase obtained in the L step;
(5) N step of separating the oil phase from the mixed oil mixture phase; A method for producing a vitamin-rich oil, comprising the following P to U steps.
(1) P step for preparing a mixed oil phase by mixing 95 to 75% by mass of edible oil that has undergone a purification step and 5 to 25% by mass of shredded or pulverized plants;
(2) The mixed oil phase obtained in the P step is heated at 40 to 70 ° C. for 2 to 10 minutes and then cooled to room temperature Q step;
(3) R step of fractionating the low temperature heating oil phase from the low temperature heating mixture oil phase obtained in Q step;
(4) The mixed oil phase obtained in the P step is heated at 120 to 160 ° C. for 2 to 10 minutes, and then cooled to room temperature S step;
(5) T step for separating the high temperature heating oil phase from the high temperature heating mixture oil phase obtained in S step;
(6) U step of mixing 30 to 70% by mass of the low temperature heating oil phase obtained in the R step and 70 to 30% by mass of the high temperature heating oil phase obtained in the T step; The method for producing a vitamin-rich oil according to any one of claims 1 to 3, wherein a plant that has been subjected to a pretreatment that gives moderate moisture is used as the shredded or ground plant. The method for producing vitamin-rich oil according to any one of claims 1 to 4, wherein one or more plants selected from parsley, basil, green tea, cabbage and spinach are used as the plant. A vitamin-rich oil produced by the method according to claim 1. The vitamin-rich oil according to claim 6, wherein the vitamin A (retinol equivalent) content is 10 μg / 100 g or more, the vitamin E (α-tocopherol) content is 8 mg / 100 g or more, and the chlorophyll content is 7 ppm or more. The vitamin-rich oil according to claim 6, having a vitamin A (retinol equivalent) content of 10 µg / 100 g or more, a vitamin E (α-tocopherol) content of 20 mg / 100 g or more, and a chlorophyll content of 40 ppm or more. Salad oil characterized by adding the vitamin-rich oil according to any one of claims 6 to 8 to cooking oil. A salad dressing or mayonnaise comprising the vitamin-rich oil according to any one of claims 6 to 8 in a salad dressing or mayonnaise.