JP2965525B2 - Edible plum oil and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to edible plum oil and a method for producing the same, and more particularly to an edible plum oil obtainable from plum tree and a method for producing the same.

[0002]

2. Description of the Related Art The cultivated area of plums in Wakayama Prefecture in fiscal 1996 was 3,600 ha, the production volume was 48,100 t, and the shipment volume was 47000 t (according to the tangerine gardening section). The main production areas are Tanabe, Wakayama Prefecture, Nanbu-cho, and Nanbu-Kawamura, and these areas are the ume-producing areas in Japan. In addition, these producing regions import 12,000 tons of dried plums from Taiwan and China. In addition, recently, in these localities, various types of ume products such as ume juice have been produced, breaking away from the conventional production of umeboshi.

[0003] In producing such a plum product, a large amount of plum seeds are discharged as waste. In this plum seed,
It is presumed that effective components are present. For example, Japanese Patent Application Laid-Open No. 5-161469 discloses a technique for effectively utilizing ume nucleus and ume juice.

[0004] However, in the past, plum seeds were not effectively used in practice, and most of them were treated as industrial waste.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to efficiently extract the fats and oils contained in the seeds of ume seeds, which have been conventionally treated as waste, to have a unique flavor of ume and to promote health. It is an object to provide an edible plum oil with an image and a method for producing the same.

[0006]

The process for producing edible plum oil according to the present invention comprises the steps of producing edible plum oil from which cyanoglycosides have been removed.
The method comprises the steps of extracting seeds without damaging plum seeds and extracting oils and fats from the extracted seeds.

The step of extracting oils and fats from the extracted kernels includes extracting ume crude oil from the extracted kernels using hexane, and using a hexane solution containing the extracted ume crude oil with an aqueous sodium hydroxide solution and an aqueous alcohol solution. a step you physical processing deoxidation Te, the deacidification solution, comprising the steps of degumming treatment using the steps of cleaning, the acid was washed treatment solution with a mixed solution of alcohol and water, degumming Decolorizing the treated solution using a decolorizing agent.

[0008] As the alcohol used in the deacidification treatment
Is, for example, isopropyl alcohol.
Further , examples of the alcohol used for the cleaning treatment include ethanol and isopropyl alcohol.

The acid used for the degumming treatment includes citric acid, phosphoric acid, oxalic acid or sulfuric acid.

The decolorizing agent used for the decolorizing treatment includes activated clay, montmorillonite, kaolin, or activated carbon.

The edible plum oil according to the present invention is produced by the above method .

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below.

[0013] Ume seeds are composed of a hard nucleus and a kernel covered by the nucleus. In order to extract oils and fats from the seeds of the plum seeds configured as described above, first, it is necessary to efficiently separate the core from the seeds without damaging the seeds. Then, the present inventors devised a special mechanical device and succeeded in separating the nucleus from the nucleus in the plum seed without damaging the nucleus by using the device. However, even when this apparatus is not used, it is possible to separate nuclei and nuclei that do not damage nuclei by treating them one by one using a cutter knife or the like.

Next, in order to efficiently extract oils and fats from ume seeds using an organic solvent, the seeds were ground. To crush jin,
Irie Shokai cutting mills were used. Since the oil contains about 30% of fats and oils, if it is crushed too finely, lumps of the powder of the oil are formed in the cutting mills, and the crushing cannot be performed smoothly. Therefore, it was decided that the crushing of the flakes was to the extent of flakes.

Next, plum crude oil was extracted from the ground kernels using an organic solvent. Hexane and acetone are used as the organic solvent, but for the purpose of the present invention, hexane which is hardly mixed with impurities is preferable. Specifically, the extraction of fats and oils was performed by putting powdered seeds into an appropriate container, pouring a predetermined amount of hexane, and heating and refluxing.

Table 1 shows the extraction conditions and the results.

[0017]

[Table 1]

As is clear from Table 1, the extraction rate becomes higher as the extraction time becomes longer, but after 1 hour, the degree of improvement in the extraction rate becomes lower. Therefore, the extraction time of about 1 hour is sufficient. I found it.

Further, from Table 1, it was found that the weight of hexane to be used is about 1.5 times the weight of the used flour powder (specific gravity of hexane = 0.6603). According to the literature (Kousaku Yasuda, "Edible oil and its production" and Koshobo), the extraction rate is hardly influenced by the magnitude of the oil concentration of miscella. Therefore, it is not necessary to use a large amount of the solvent.

On the other hand, it is considered that the shape of the raw material greatly affects the extraction rate. That is, the extraction efficiency by the solvent is improved by crushing the raw material and destroying the internal structure. However, in the present embodiment, as described above, from the limit of the performance of the crusher, since raw materials can not be milled too finely, it was decided to ground to about frame click like.

Next, a hexane solution containing ume crude oil is
Deoxidation treatment was performed as follows. Here, the hexane solution in which the fats and oils and the like are dissolved in hexane is referred to as “misera”.

First, a predetermined amount of an aqueous solution of sodium hydroxide and an aqueous solution of isopropyl alcohol (IPA) were put into a miscella, and heated and stirred at 60 ° C. for 1 hour. Then, the miscella was divided into two layers, an upper layer and a lower layer. Here, the upper layer is a hexane layer containing ume crude oil, and the lower layer is an alkaline water-alcohol solution mixed with a soap such as sodium fatty acid. Next, the upper layer was washed several times to complete the deoxidation.

The amount of alkali used for deoxidation was determined by the following equation. Alkali consumption (g) = {AV × 1/1000 × 40 / 56.1 × 100 + excess (%)} / {alkaline concentration (%) / 100} (1) In the above equation (1), “ “AV” indicates an acid value, and indicates an acid value of ume crude oil measured in advance by distilling off hexane.

As shown in the examples below, when the acid value of crude oil is large, it is generally difficult to deoxidize the crude oil. However, by adjusting the amount of alkali used, complete deoxidation can be achieved. On the other hand, when the acid value of the crude oil is small, the deoxidizing treatment and the washing treatment can be easily performed.

In order to carry out the deoxidizing treatment efficiently, it is preferable that the concentration of fats and oils in the miscella to be deoxidized is about 20%. Therefore, the amount of hexane used in the above-described extraction treatment may be appropriately adjusted so as to have such a value.

Next, the deoxidized solution was degummed as follows. The degumming treatment removes gums such as phospholipids and resinous substances, carbohydrates, proteins, pigments, trace metals and the like. This is because gum has a strong emulsifying property, and when present, deteriorates the refining yield and oil quality. Furthermore, since it is not preferable to store oil containing gum, it is considered that degumming should be performed immediately after oil extraction.

The phospholipids include phosphatidylcholine (lecithin), phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid and the like. Since these phospholipids have a high affinity for water, water is added to the crude oil to be extracted and hydrated, separated from the oil as a water-insoluble gel-like substance, and precipitates are removed. When adding water, sulfuric acid, phosphoric acid, oxalic acid or citric acid is added at the same time, so that the gum is tightened and separation becomes easy. In the present embodiment, citric acid is used as the acid, but sulfuric acid, phosphoric acid, and oxalic acid can also be used.

As will be described in the examples below, in the degumming treatment, it is preferable to use 5% to 10g of 0.3% citric acid for 100g of miscella. The heating is 60
The heating is preferably performed at 30 ° C. for 30 minutes to 60 minutes, but it has been found from the examples described later that heating for 30 minutes is sufficient.

In addition, it was found that neutral oils and fats were obtained in one or two washings with water after the degumming treatment.

The acid value of the purified fat after the deoxidation and degumming treatment was measured. Table 2 shows the results.

[0031]

[Table 2]

The lower the acid value, the better the quality of the fat. According to the Japanese Agricultural Standards (JAS), the edible safflower oil, soybean oil, sunflower oil, corn oil, and other oils have an acid value of 0.2.
It is specified as follows. As is clear from Table 2, the acid value of the fat or oil after the deacidification and degumming treatment of this embodiment is 0.1.
It can be seen that it is within two. The obtained fats and oils were methylesterified with methanol and sodium hydroxide, and analyzed by gas chromatography. As a result, it was confirmed that the content of oleic acid was high.

Next, a drying treatment was performed to remove water, essential oil, hexane and the like from the degummed solution.
The drying treatment is performed by introducing 1 mm H
The process is completed when the temperature of the hot water is kept at about 200 ° C. for 1 hour under a vacuum of about g. Note that this drying treatment may be performed after the decolorization treatment described later. However, since the decolorization treatment can be performed more efficiently in a state where the water content is low, it is preferable to perform the drying treatment before decolorization.

Next, the fats and oils after the drying treatment were subjected to a decolorizing treatment using activated clay. The decolorization treatment is performed under reduced pressure (20 to 30).
It is sufficient to use activated clay of about 5% of the weight of the fat under mmHg). However, when the raw material oil has a low acid value, the color of the miscella is pale yellow, and in this case, the decolorization treatment is unnecessary.

[0035]

EXAMPLES The present invention will be specifically described below with reference to examples.

In the following examples, examples 1 to 1
4 uses plum seeds left for less than one year, and Examples 5 to 8 use plum seeds left for more than one year.

(Example 1) The washed and dried plum seeds were separated into nuclei and seeds without damaging the seeds using a dedicated machine developed. 200 g of the obtained jin was crushed into flakes by a cutting mill made by Irie Shokai. The ground flour was put into a 2 L flask, 400 mL of hexane was poured, and the mixture was heated under reflux for 1 hour. After cooling, the defatted powder was filtered to obtain miscella. 100g of this miscella
Contained 16.6 g of ume crude oil. Hereinafter, a process for the miscella 100g will be described.

Next, 0.59 g of a 12% aqueous solution of sodium hydroxide and 15 mL of a 33.3% aqueous solution of isopropyl alcohol (IPA) were added to 100 g of the miscella, and the mixture was heated with stirring at 60 ° C. for 1 hour. And deoxidation treatment.

After cooling, the mixture was separated into an upper fat layer and a lower soap layer. At this time, the upper layer was transparent and pale yellow, and the lower layer was turbid brown.

Next, 15 mL of isopropyl alcohol water
Washing was performed three times at a time. The temperatures at the time of each washing are 50 ° C., 45 ° C., and 40 ° C., respectively.
% And 15%, and the washing time was 15 minutes in each case. Next, washing was performed twice with 15 mL of water each time to obtain a neutral fat and oil. The washing temperature is 45 ° C and 4 ° C respectively.
The temperature was 0 ° C., and the washing time was 15 minutes in each case.

Next, 5.0 g of 0.3% citric acid was added, and the mixture was heated at 60 ° C. for 30 minutes to perform a degumming treatment.
The upper layer after degumming was transparent and pale yellow, and the lower layer was transparent.

Next, washing was performed twice with 15 mL of water. The temperature at the time of washing was 50 ° C. and 40 ° C., respectively, and the washing time was 15 minutes and 10 minutes, respectively.

The yield of fats and oils obtained from Misera through deoxidation and degumming treatment as described above was 77.1%.

Next, drying and deodorizing treatment were performed. The drying and deodorizing treatment is performed while introducing nitrogen gas into the fat or oil.
The process was completed by maintaining the hot water temperature at about 200 ° C. for 1 hour in a vacuum of about mmHg. The weight after distilling off hexane is 1
The weight was 2.80 g.

Next, decolorization treatment was performed using activated clay as follows. First, under reduced pressure (30 mmHg), activated clay of 5% of the weight of the fat was added to the fat, and the fat was stirred at room temperature for 30 minutes. Next, the activated clay was filtered by suction filtration.

The edible plum oil thus obtained after the decolorization treatment did not cause clouding in the oil even when cooled at 0 ° C. for 5.5 hours, and satisfied the JAS standard. Further, its pH was 6, acid value was 0.11, iodine value was 91.2, saponification value was 184, and it was pale yellow. Furthermore, it was confirmed that the obtained edible plum oil did not contain a cyan glycoside and free cyanide.

In Example 1, a total of 25.6 g of edible plum oil was obtained from 200 g of jin used first.

(Example 2) Using 200 g of umenin, oil and fat were extracted with hexane in the same manner as in Example 1 to obtain a miscella. 100 g of this miscella contained 16.6 g of ume crude oil.

Next, the miscella was subjected to a deoxidizing treatment in the same manner as in Example 1. In the deoxidation treatment, 1.0 g of a 12% aqueous sodium hydroxide solution and 15 mL of a 33.3% isopropyl alcohol aqueous solution were used, and the acid value used in the formula (1) was 4, and the excess alkali was used. Is 0.
43 g. After cooling, the mixture was separated into upper and lower layers. The upper layer was transparent and pale yellow, and the lower layer was turbid brown.

Next, 15 mL of isopropyl alcohol water
Each was washed three times. The temperatures at the time of each washing were 50 ° C., 45 ° C., and 40 ° C., respectively.
0% and 15%, and the washing time was 15 minutes in each case. Next, when washed once with 15 mL of water, a neutral fat or oil was obtained. The washing temperature is 45 ° C and the washing time is 1
5 minutes.

Next, 8.7 g of 0.3% citric acid was added, and heated at 60 ° C. for 45 minutes to perform a degumming treatment.
The upper layer after degumming was transparent and pale yellow, and the lower layer was transparent.

Next, washing was performed twice with 15 mL of water. The temperature at the time of washing was 50 ° C. and 40 ° C., respectively, and the washing time was 15 minutes and 10 minutes, respectively.

The yield of fats and oils obtained from Misera through deoxidation and degumming treatment as described above was 85.2%.

Next, drying, deodorizing and decoloring treatments were performed under the same conditions as in Example 1. The weight after distilling off hexane was 14.15 g.

The edible ume oil thus obtained after the decolorization treatment did not cause clouding in the oil even after cooling at 0 ° C. for 5.5 hours. The pH, acid value, iodine value, saponification value and appearance were the same as in Example 1. further,
It was also confirmed that cyan glycoside and free cyanide were not contained.

In Example 2, a total of 28.3 g of edible plum oil was obtained from 200 g of jin used first.

(Example 3) A fat and oil was extracted using hexane and 200 g of hexane in the same manner as in Example 1 to obtain a miscella. 100 g of this miscella contained 17.0 g of ume crude oil.

Next, the miscella was subjected to a deoxidizing treatment in the same manner as in Example 1. In the deacidification treatment, 0.82 g of a 12% aqueous solution of sodium hydroxide and 15 mL of a 30% aqueous solution of isopropyl alcohol were used. The acid value used in the formula (1) was 4, and the excess amount of alkali was 0. .
30 g. After cooling, the mixture was separated into upper and lower layers. The upper layer was transparent and pale yellow, and the lower layer was turbid brown.

Next, 15 mL of isopropyl alcohol water
Each was washed twice. The temperature during each washing was 50 ° C. and 40 ° C., the concentration of isopropyl alcohol water used during each washing was 20% and 15%, respectively, and the washing time was 15 minutes in each case. Next, 15m
After washing twice with L of water, a neutral fat was obtained.
The water washing temperature was 45 ° C. and 40 ° C., respectively, and the water washing time was 15 minutes in each case.

Next, 5.0 g of 0.3% citric acid was added, and heated at 60 ° C. for 30 minutes to perform a degumming treatment.
The upper layer after degumming was transparent and pale yellow, and the lower layer was transparent.

Next, one washing was performed with 15 mL of water. The temperature at the time of washing was 50 ° C., and the washing time was 15 minutes.

The yield of fats and oils obtained from Misera through deoxidation and degumming treatment as described above was 84.5%.

Then, drying, deodorizing and decoloring treatments were performed under the same conditions as in Example 1. The weight after distilling off hexane was 14.37 g.

The edible plum oil thus obtained after the decolorization treatment did not cause clouding in the oil even after cooling at 0 ° C. for 5.5 hours. In addition, its pH, acid value, iodine value,
The saponification value and appearance were the same as in Example 1. In addition, it was confirmed that no cyanoglycoside and free cyanide were contained.

In Example 3, a total of 28.8 g of edible plum oil was obtained from 200 g of the jin used first.

Example 4 A fat and oil was extracted from 200 g of umenin using hexane in the same manner as in Example 1 to obtain a miscella. 100 g of this miscella contained 17.0 g of ume crude oil.

Next, the miscella was subjected to a deoxidizing treatment in the same manner as in Example 1. In the deoxidation treatment, 0.82 g of a 12% aqueous sodium hydroxide solution and 15 mL of a 20% isopropyl alcohol aqueous solution were used. The acid value used in the formula (1) was 4, and the excess amount of alkali was 0. .
30 g. After cooling, the mixture was separated into upper and lower layers. The upper layer was transparent and pale yellow, and the lower layer was milky yellow.

Next, 15 mL of isopropyl alcohol water
Each was washed twice. The temperature during each washing was 50 ° C. and 40 ° C., the concentration of isopropyl alcohol water used during each washing was 20% and 15%, respectively, and the washing time was 15 minutes in each case. Next, 15m
After washing twice with L of water each time, a neutral fat or oil was obtained. The water washing temperature was 45 ° C. and 40 ° C., respectively, and the water washing time was 15 minutes in each case.

Next, 5.0 g of 0.3% citric acid was added, and the mixture was heated at 60 ° C. for 30 minutes to perform a degumming treatment.
The upper layer after degumming was transparent and pale yellow, and the lower layer was transparent.

Next, one washing was performed with 15 mL of water. The temperature at the time of washing was 50 ° C., and the washing time was 15 minutes.

The yield of fats and oils obtained from Misera through deoxidation and degumming treatment as described above was 82.3%.

Then, drying, deodorizing and decoloring treatments were performed under the same conditions as in Example 1. The weight after distilling off hexane was 13.99 g.

The edible plum oil thus obtained after the decolorizing treatment did not cause clouding in the oil even after cooling at 0 ° C. for 5.5 hours. In addition, its pH, acid value, iodine value,
The saponification value and appearance were the same as in Example 1. In addition, it was confirmed that no cyanoglycoside and free cyanide were contained.

In Example 4, a total of 28 g of edible plum oil was obtained from 200 g of the jin used first.

Example 5 A fat and oil was extracted from 200 g of umenin using hexane in the same manner as in Example 1 to obtain a miscella. 100 g of this miscella contained 22 g of ume crude oil.

Next, the miscella was subjected to a deoxidation treatment in the same manner as in Example 1. In the deoxidation treatment, 1.33 g of a 12% aqueous sodium hydroxide solution and 15 mL of a 33.3% isopropyl alcohol aqueous solution were used, and the acid value used in the formula (1) was 8, and the excess amount of alkali was used. Is 0.
It was 15 g. After cooling, the mixture was separated into upper and lower layers. The upper layer was yellow-brown and the lower layer was milky.

Next, 15 mL of isopropyl alcohol water
Each was washed three times. The temperatures at the time of each washing were 50 ° C., 45 ° C., and 40 ° C., respectively.
0% and 15%, and the washing time was 15 minutes in each case. Next, the mixture was washed five times with 15 mL of water each time to obtain a nearly neutral oil and fat. Washing temperature is 45
C., 40.degree. C., 40.degree. C., 40.degree. C., 40.degree. C., and the water washing time was 15 minutes.

Next, 10.4 g of 0.3% citric acid was added and heated at 60 ° C. for 60 minutes to perform a degumming treatment.
The upper layer after the degumming treatment was transparent orange, and the lower layer was slightly transparent with bubbles.

Next, washing was performed once with 15 mL of water. The temperature at the time of washing was 50 ° C., and the washing time was 15 minutes.

The yield of the fat obtained from Misera through deoxidation and degumming treatment as described above was 55.6%.

Next, drying, deodorizing and decoloring treatments were performed under the same conditions as in Example 1. The weight after distilling off hexane was 12.24 g.

The edible ume oil thus obtained after the decolorization treatment did not cause clouding in the oil even after cooling at 0 ° C. for 5.5 hours. In addition, its pH, acid value, iodine value,
The saponification value and appearance were the same as in Example 1. In addition, it was confirmed that no cyanoglycoside and free cyanide were contained.

In Example 5, a total of 24.5 g of edible plum oil was obtained from 200 g of the jin used first.

Example 6 A fat and oil was extracted from 200 g of umenin using hexane in the same manner as in Example 1 to obtain a miscella. 100 g of this miscella contained 21 g of ume crude oil.

Next, the miscella was subjected to a deoxidation treatment in the same manner as in Example 1. In the deoxidation treatment, 1.27 g of a 12% aqueous sodium hydroxide solution and 15 mL of a 33.3% isopropyl alcohol aqueous solution were used, and the acid value used in the formula (1) was 8, and the excess alkali was used. Is 0.
It was 15 g. After cooling, the mixture was separated into upper and lower layers. The upper layer was orange and the lower layer was turbid.

Next, 15 mL of isopropyl alcohol water
Each was washed three times. The temperatures at the time of each washing were 50 ° C., 45 ° C., and 40 ° C., respectively.
0% and 15%, and the washing time was 15 minutes in each case. Next, the mixture was washed five times with 15 mL of water each time to obtain a nearly neutral oil and fat. Washing temperature is 45
C., 40.degree. C., 40.degree. C., 40.degree. C., 40.degree. C., and the water washing time was 15 minutes.

Next, 10 g of 0.3% citric acid was added,
Heating was performed at 60 ° C. for 30 minutes to perform a degumming treatment. After degumming, the upper layer was transparent yellow, and the lower layer was transparent with some bubbles.

Next, washing was performed twice with 15 mL of water. The temperature at the time of washing is 50 ° C and 40 ° C, respectively.
The washing time was 15 minutes and 10 minutes, respectively.

The yield of fats and oils obtained from Misera through deoxidation and degumming treatment as described above was 41.7%.

Next, drying, deodorizing and decoloring treatments were performed under the same conditions as in Example 1. In addition, the weight after hexane distillation was 8.75 g.

[0091] The edible plum oil thus obtained after the decolorization treatment did not cause clouding in the oil even after cooling at 0 ° C for 5.5 hours. In addition, its pH, acid value, iodine value,
The saponification value and appearance were the same as in Example 1. In addition, it was confirmed that no cyanoglycoside and free cyanide were contained.

In this Example 6, a total of 17.5 g of edible plum oil was obtained from 200 g of the jin used first.

Example 7 A fat and oil was extracted from 200 g of umenin using hexane in the same manner as in Example 1 to obtain a miscella. 100 g of this miscella contained 21 g of ume crude oil.

Next, the miscella was subjected to a deoxidizing treatment in the same manner as in Example 1. In the deacidification treatment, 1.27 g of a 12% aqueous sodium hydroxide solution and 15 mL of a 20% isopropyl alcohol aqueous solution were used, and the acid value used in the formula (1) was 8, and the excess amount of alkali was 0. .
It was 15 g. After cooling, the mixture was separated into upper and lower layers. The upper layer was cloudy orange and the lower layer was milky.

Next, 15 mL of isopropyl alcohol water
Each was washed three times. The temperatures at the time of each washing were 50 ° C., 45 ° C., and 40 ° C., respectively.
0% and 15%, and the washing time was 15 minutes in each case. Next, washing was performed five times with 15 mL of water each time to obtain a neutral fat and oil. The washing temperature is 45 ° C and 4 ° C respectively.
The temperature was 0 ° C., 40 ° C., 40 ° C., and 40 ° C., and the washing time was 15 minutes in each case.

Next, 10.4 g of 0.3% citric acid was added, and heated at 60 ° C. for 45 minutes to perform a degumming treatment.
The upper layer after degumming was transparent orange, and the lower layer was transparent.

Next, washing was carried out twice with 15 mL of water. The temperature at the time of washing was 50 ° C. and 40 ° C., respectively, and the washing time was 15 minutes and 10 minutes, respectively.

The yield of fats and oils obtained from Misera through deoxidation and degumming treatment as described above was 61.1%.

Next, drying, deodorizing and decoloring treatments were performed under the same conditions as in Example 1. The weight after distilling off hexane was 12.83 g.

The edible plum oil thus obtained after the decolorization treatment did not cause clouding in the oil even after cooling at 0 ° C. for 5.5 hours. In addition, its pH, acid value, iodine value,
The saponification value and appearance were the same as in Example 1. In addition, it was confirmed that no cyanoglycoside and free cyanide were contained.

In Example 7, a total of 25.6 g of edible plum oil was obtained from 200 g of jin used first.

Example 8 A fat and oil was extracted from 200 g of umenin using hexane in the same manner as in Example 1 to obtain a miscella. 100 g of this miscella contained 20.6 g of ume crude oil.

Next, the miscella was subjected to a deoxidation treatment in the same manner as in Example 1. In the deoxidation treatment, 1.50 g of a 12% aqueous sodium hydroxide solution and 15 mL of a 20% isopropyl alcohol aqueous solution were used, and the acid value used in the formula (1) was 8, and the excess amount of alkali was 0. .
30 g. After cooling, the mixture was separated into upper and lower layers. The upper layer was cloudy orange and the lower layer was milky.

Next, 15 mL of isopropyl alcohol water
Each was washed three times. The temperatures at the time of each washing were 50 ° C., 45 ° C., and 40 ° C., respectively.
0% and 15%, and the washing time was 15 minutes in each case. Next, the mixture was washed four times with 15 mL of water each time to obtain a nearly neutral oil and fat. Washing temperature is 45
C., 40.degree. C., 40.degree. C., 40.degree. C., and the water washing time was 15 minutes.

Next, 8.0 g of 0.3% citric acid was added, and the mixture was heated at 60 ° C. for 30 minutes to perform a degumming treatment.
After degumming, the upper layer was transparent orange and the lower layer was transparent with some bubbles.

Next, one washing was performed with 15 mL of water. The temperature at the time of washing was 50 ° C., and the washing time was 15 minutes.

The yield of fats and oils obtained from Misera through deoxidation and degumming treatment as described above was 63.02%.

Next, drying, deodorizing and decoloring treatments were performed under the same conditions as in Example 1. The weight after distilling off hexane was 12.97 g.

The edible plum oil thus obtained after the decolorization treatment did not cause clouding in the oil even after cooling at 0 ° C. for 5.5 hours. In addition, its pH, acid value, iodine value,
The saponification value and appearance were the same as in Example 1. In addition, it was confirmed that no cyanoglycoside and free cyanide were contained.

In Example 8, a total of 25.7 g of edible plum oil was obtained from 200 g of the jin used first.

Tables 3 to 5 below show the respective processing conditions and the results of Examples 1 to 8 described above. Table 3 shows the conditions of the deoxidizing treatment and the results thereof. Table 4 shows the washing conditions after the deoxidizing treatment and the state of the solution after the washing.
Indicates the degumming treatment conditions and the subsequent water washing conditions, and the state of the solution after the treatment.

[0112]

[Table 3]

[0113]

[Table 4]

[0114]

[Table 5]

[0115]

As described above, according to the present invention,
From plum seed seeds that have been discarded and polluted the environment,
Efficient edible plum oil can be obtained efficiently.

Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI C11B 3/06 C11B 3/06 3/10 3/10 (72) Inventor Kazumi Yamaguchi 1210 Nakamuracho, Sakai-shi, Osaka (72) Inventor Medium Uchi Michiyo 74-272 Kano, Wakayama City, Wakayama Prefecture, Japan (72) Inventor Ichiro Tachibana 341 Motomachi, Tanabe City, Wakayama Prefecture (72) Inventor Masanori Kushiro 437-103, Shinjocho, Tanabe City, Wakayama Prefecture 13-13 Wakamachi, Wakayama City, Wakayama Prefecture (72) Inventor Hiroyuki Miyamoto 416 Minato, Tanabe City, Wakayama Prefecture (72) Inventor Hisako Watachiguchi 213 Ogura, Wakayama City, Wakayama Prefecture (56) References JP-A 5-161469 (JP, A) JP-A-52-71508 (JP, A) by Mugishima and Kusano, Industrial Chemistry, 32, “Fats and Waxes”, September 30, 1960, published by Nikkan Kogyo Shimbun. 137-140, p. 143-144, p. 147-160 Oil Chemistry Vol. 12 No. 8 (1963) (Special Feature Edible Fats and Oils I) Published by The Japan Oil Chemicals Association 430-432 (58) Fields investigated (Int.Cl. ⁶ , DB name) C11B 1/10 A23D 9/00 A23D 9/02 A23L 1/212 C11B 3/04 C11B 3/06 C11B 3/10

Claims (6)

(57) [Claims] 1. A method comprising: extracting nuts from a plum seed without causing damage; and extracting oils and fats from the extracted nuts. The step of extracting oils and fats from the extracted nuts comprises: a method and a hexane solution containing plum crude oil and the extracted, Ru <br/> to physical processing deoxidation with an aqueous solution of sodium hydroxide and an alcohol aqueous solution extracting plum crude oil with hexane from the de Washing the acid-treated solution with a mixed solution of alcohol and water, degumming the washed solution with an acid, and removing the degummed solution with a decolorizing agent. And performing a decolorizing process using the cyan glycoside.
A method for producing edible plum oil that has been removed . 2. The method for producing edible plum oil according to claim 1, wherein the alcohol used for the deacidification treatment is isopropyl alcohol. 3. The method for producing edible plum oil according to claim 1, wherein the alcohol used in the cleaning treatment is any one selected from the group consisting of ethanol and isopropyl alcohol. 4. The method according to claim 1, wherein the acid used in the degumming treatment is any acid selected from the group consisting of citric acid, phosphoric acid, oxalic acid and sulfuric acid.
3. The method for producing edible plum oil according to any one of 3. 5. The decolorizing agent used in the decolorizing treatment is any material selected from the group consisting of activated clay, montmorillonite, kaolin, and activated carbon. A method for producing the edible plum oil according to the above. 6. An edible plum oil produced by the method according to any one of claims 1 to 5.