JP4810078B2 - Moringa oil with excellent oxidation stability and method for producing the same - Google Patents

Description

  The present invention relates to a moringa oil excellent in oxidation stability and a method for producing the same.

Plants belonging to the genus Moringa are widely distributed from Indochina to Indo-Madagascar and tropical Africa.
Currently, about 14 species of plants belonging to the genus Moringa are known, and Moringa oleifera Lam is the most well-known.
Moringa oleifera Lam is a deciduous tree with a height of 8 to 15 m and attaches a fruit with a cylindrical sheath with a length of 30 to 50 cm. This fruit is usually edible as an unripe vegetable, but some mature seeds are roasted and edible as nuts.

  In this way, most of the seeds of Moringa oleifera Lam are processed as vegetables when immature, more specifically, processed into curry ingredients and pickles, etc. and consumed as edible. The seeds are also roasted and edible as nuts. For this reason, Moringa oleifera Lam seeds are currently rarely used as an oil source.

Recently, it has been discovered that some native seed proteins of Moringa oleifera Lam have a function of aggregating water pollutants, and their practical application has been studied (for example, Patent Document 1). reference).
However, because protein flocculation ability is lost due to oil extraction, and saponins and alkaloids are contained in the koji obtained by oil extraction, it cannot be used for feed. Until now, no active oil exploration has been conducted.

  By the way, mature seeds of Moringa oleifera Lam contain about 30% fat (moringa oil), and the fatty acid composition of this fat (moringa oil) has an oleic acid content of 71-75%. The behenic acid content is about 4 to 7%, and it is known that the oil has high oxidation stability.

The inventor paid attention to the oxidative stability of such moringa oil, and conducted extensive studies to further improve the oxidative stability and squeezability of moringa oil.
In the case of producing moringa oil so far, when pre-pressing is carried out by the pressing method, it is preliminarily in a temperature range of 100 to 110 ° C., and when extracting oil is carried out by the extraction method, from a pre-treated seed in a temperature range of 60 to 80 ° C. The oil was taken out.
As a result of intensive studies, the inventor has surprisingly found that the oxidation stability of fats and oils is drastically increased by roasting seeds at a higher temperature of 120 to 140 ° C. in this pretreatment stage. It was.

However, when mature seeds of Moringa oleifera Lam are roasted at a high temperature at 120 to 140 ° C., the seeds are dried and the specific gravity is reduced, so that the feed of raw material to the press is incomplete. There was a phenomenon that oil extraction was impossible. In addition, there was a risk of fire due to pulverization.
Conventionally, oil extraction from oil seeds has improved the suitability of pressing by crushing and molting. Due to the combined effects, the feed of raw materials to the press was deteriorated and the amount of oil collected was reduced. That is, due to incompatibility of pressing, high temperature roasting as described above could not be employed.

Therefore, the present inventor further studied.
As a result, in order to avoid pulverization of the seeds after separating the pods, it was decided to roast whole seeds (hole seeds) without carrying out the usual coarse crushing.
Then, steam or water is added to the cooker to soften the seed surface, and if necessary, 2 to 3% by weight of plant seed meal (for example, corn oil extraction meal) is added to increase the compression resistance, thereby improving the oil extraction. Could be done.
From a different point of view, it was found that the bulk specific gravity of the raw material seed when fed to the pressing machine was adjusted to a range of 0.45 to 0.50 g / cm ³ .
That is, mature seeds of Moringa oleifera Lam are roasted at 120 to 140 ° C. and then fed to the press to have a bulk specific gravity of 0.45 to 0.50 g / cm ^3. It was found that a moringa oil having excellent oxidation stability and excellent squeezability could be obtained by adjusting to the above range and then squeezing oil.

During oil extraction, the feedability of the raw material to the press is determined by the mechanical properties of the press, that is, by the compression ratio calculated from the amount ratio of the raw material and the straw after pressing. However, the present inventor has synthesized these factors and can determine whether oil is appropriate or not by the bulk density of the raw material to be fed into the pressing machine, although it is governed by physical properties such as bulk specific gravity, elasticity and resistance stress. I found it.
The present inventor has completed the present invention based on such findings.

Special Table 2003-529606

An object of the present invention is to solve the above-mentioned conventional problems, and to provide a moringa oil excellent in oxidation stability (antioxidant property) and excellent in oil extraction performance.
Furthermore, an object of the present invention is to provide a method for producing moringa oil excellent in oxidative stability with good squeezability.

In the present invention according to claim 1, when moringa oil is produced from the seeds of a plant belonging to the genus Moringa by oil extraction, the seeds of the plant belonging to the genus Moringa are roasted at 120 to 140 ° C. while remaining whole grains. A method for producing moringa oil excellent in oxidative stability, characterized in that after decoction, the bulk specific gravity of the seed obtained is adjusted to a range of 0.45 to 0.50 g / cm ³ and then squeezed by a pressing method. It is to provide.
The present invention according to claim 2 provides the method for producing moringa oil according to claim 1 , wherein the plant belonging to the genus Moringa is Moringa oleifera Lam.

The feature of the present invention is to produce fats and oils having higher antioxidant properties by roasting in a specific temperature range in a pretreatment step performed before squeezing moringa oil.
In addition, the incompatibility of pressing resulting from overdrying and lowering of the specific gravity due to roasting at a high temperature of 120 to 140 ° C. is achieved by increasing the bulk specific gravity by means such as adding steam or water or adding vegetable oil seed meal, It is to squeeze while securing the feed amount and oil collection amount.

According to the first aspect of the present invention, there is provided moringa oil that is excellent in oxidative stability and excellent in oil expellability.
Furthermore, according to this invention which concerns on Claim 5, it is excellent in oxidation stability, and also can manufacture the moringa oil excellent in oil extraction property.

The moringa oil of the present invention according to claim 1 has a bulk specific gravity of 0.45 to 0.50 g of a seed obtained by roasting seeds of a plant belonging to the genus Moringa at 120 to 140 ° C. with whole grains. After being adjusted to the range of / cm ^3, the oil is obtained by squeezing by the pressing method.
Here, examples of plants belonging to the genus Moringa include Moringa oleifera Lam, Moringa concanensis, and Moringa pterygosperma. Of these, as described in claim 2, Moringa oleifera Lam is particularly preferable.

  As seeds of plants belonging to the genus Moringa, mature seeds are used instead of immature seeds, but some immature seeds may be mixed.

The moringa oil of the present invention according to claim 1 has a bulk specific gravity of 0.45 to 0.55 obtained by roasting seeds of a plant belonging to the genus Moringa as described above at 120 to 140 ° C. After adjusting to the range of 0.50 g / cm ³ , oil is obtained by pressing.
Even if the seed is roasted at 120 to 140 ° C., it is inappropriate if the bulk specific gravity is not adjusted to the range of 0.45 to 0.50 g / cm ³ . On the other hand, even if the bulk specific gravity of the seed is adjusted to the range of 0.45 to 0.50 g / cm ³ , it is still unsuitable if it is not roasted at 120 to 140 ° C.

When the roasting temperature is less than 120 ° C., the effect of improving the oxidation stability is not sufficient. On the other hand, when the roasting temperature exceeds 140 ° C., the seed is overdried, and no matter how the bulk specific gravity of the seed is adjusted by adding steam or water, the feed to the press becomes incomplete, and oil cannot be extracted. This is not preferable because of fear.
Note that the roasting time varies depending on the roasting temperature and the like and is difficult to determine uniquely, but generally it may be about 10 to 15 minutes.
In addition, if the bulk specific gravity of the seed is less than 0.45 g / cm ³ , the amount of oil collected may be reduced, such as the squeezing machine being idle, such being undesirable. On the other hand, when the bulk specific gravity of the seed exceeds 0.50 g / cm ³ , the amount of water is excessive and the raw material is softened or too finely pulverized. This is not preferable because it may be insufficient.

The moringa oil of the present invention according to claim 1 as described in claim 5 is produced by squeezing moringa oil from the seeds of plants belonging to the genus Moringa. By roasting seeds of plants belonging to whole grains at 120 to 140 ° C., and then adjusting the bulk specific gravity of the obtained seeds to a range of 0.45 to 0.50 g / cm ³ , and then squeezing by a pressing method Can be manufactured.
That is, the moringa oil of the present invention according to claim 1 can be produced by the method described in claim 5. In claims 1 and 5, the same words have the same meaning.

  In the present invention according to claim 5, oil extraction is performed by a pressing method in which the oil is mechanically compressed with an expeller. In addition, moringa oil excellent in oxidation stability cannot be obtained if oil is extracted by a method (extraction method) of extraction with a petroleum-based solvent.

In the present invention, it is necessary to roast seeds of a plant belonging to the genus Moringa at 120 to 140 ° C. as a pretreatment. The whole grains are used as they are without any treatment such as pulverization.
In the present invention, in order to prevent over-drying during roasting, conventional processes such as coarse crushing, pressing and crushing are not performed, and roasting is performed with whole seeds (hole seeds), and steam is further generated. Put into a cooker to soften the seed surface, or add 2-3% by weight of plant seed meal (for example, corn oil meal, rapeseed meal, soybean meal, etc.) to reduce the porosity of the raw material, To prevent the seeds from being pulverized, to prevent keratinization of the raw material surface, and to adjust the bulk specific gravity of the seeds to be in the range of 0.45 to 0.50 g / cm ³ , Squeeze.
The use of whole grain seeds without the treatment of coarse crushing, crushing, crushing, etc. can prevent the generation of deteriorated products and the oxidative deterioration of the substrate fats and oils themselves.

In general, when oil is extracted from plant seeds, as a pretreatment step, crushing, pressing, and heat treatment (also referred to as roasting or cooking) are usually performed.
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 (roasting) efficiently, it is usually employed to perform heat treatment (roasting) after the seeds are crushed or crushed by crushing.
However, as described above, in the present invention, such rough crushing and crushing are not performed.

In addition, after an oil extraction process, a refinement | purification process can be performed like a conventional method.
The process of refining fats and oils is intended to remove impurities such as phospholipids that are generally dissolved in fats and oils and free fatty acids that are deteriorated by pretreatment of oil collection.
Therefore, the oil and fat refining step includes steps such as degumming, deoxidation, decolorization, dewaxing, and deodorization, and the refined oil is obtained through these steps. These purification steps can be performed in the same manner as in a conventional method.

The moringa oil of the present invention according to claim 1 thus obtained has an AOM value of 200 to 700 hours and is extremely excellent in oxidation stability.
That is, the oxidation stability of the fats and oils obtained by the conventional method was about 80 to 100 hours when the AOM value was used as an index, but the moringa oil of the present invention according to claim 1 was purified as in the conventional case. Even after the process, the AOM value is remarkably excellent in oxidation stability of 200 to 700 hours.
This is because the moringa oil of the present invention according to claim 1 is roasted at a high temperature of 120 to 140 ° C., so that Maillard reaction occurs in the seed and melanoidin is generated, so that the oxidation stability is improved. It is estimated that it has increased dramatically.
Therefore, the moringa oil according to the first aspect of the present invention can be used not only as an edible oil and fat as described in the third aspect but also for cosmetics and the like as described in the fourth aspect. In these cases, ingredients normally blended as edible oils or cosmetics can be included.

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

Test Example 1 (Examination of raw material pretreatment)
In order to ascertain the suitability of raw materials for oil extraction, pretreatment of raw materials was examined.
For Moringa oleifera Lam seeds, there are two types of seeds, one with a pod remaining and one without a pod, heated to 100-110 ° C and roasted. The expellers of each were examined for their suitability for oil extraction. Here, the suitability for oil extraction was judged in three stages according to the amount of oil collected per kg of the raw material: ○: excellent, Δ: acceptable, x: impossible. The conditions and results are shown in Table 1.
With a sheath, the suitability for oil extraction was unsuitable, so the raw material without the sheath was further crushed, pressed, or crushed and heated to 100-110 ° C and roasted. investigated. These conditions and results are also shown in Table 1.
The raw material was roughly crushed by increasing the roll clearance of the flaking roll and maintaining the temperature at room temperature, and using the time when the seeds were roughly crushed to about 3 to 5 seeds. The pressing was performed at room temperature by adjusting the roll clearance of the flaking roll to 0.45 mm. Furthermore, the grinding | pulverization was performed at normal temperature by letting the seed of a hole pass to a grinder as it is, and for the particle size to be 10-20 mesh.

According to the results of Table 1, it can be seen that those without the sheath and not subjected to the treatment of crushing, pressing and crushing (whole grain seeds) are excellent in oil extraction suitability.
Therefore, based on this result, the roasting temperature was examined as shown in Test Example 2 below for the case without the sheath and without the treatment of crushing, crushing, and crushing.

Test example 2 (examination of roasting temperature)
Moringa oleifera Lam seeds are podless and roasted at various roasting temperatures from 110 ° C to 140 ° C, without any treatment of crushing, crushing and crushing. The expellers of each were examined for their suitability for oil extraction. The conditions and results are shown in Table 2.

According to the results in Table 2, there was a tendency that as the roasting temperature increased, the amount of transpiration of water increased, the bulk specific gravity decreased, the amount of oil collected decreased, and the oil extraction suitability decreased.
Therefore, as shown in Test Example 3 below, the bulk specific gravity is increased by adding 5% by weight or 10% by weight of water to the raw material, or adding 3% by weight of corn squeeze to the raw material. Adjusted and squeezed.

Test example 3
After roasting at 130 ° C or 140 ° C roasting temperature, using Moringa oleifera Lam seeds as seeds without sheath and without crushing, crushing and crushing, The bulk specific gravity was adjusted by adding 5% by weight or 10% by weight of water to the raw material, or by adding 3% by weight of corn squeezed to the raw material, and oil was extracted. Table 3 shows the conditions and results. In addition, regarding water, “Yes” is displayed when 5% by weight of water is added to the raw material, and “Yes (excess)” is displayed when 10% by weight of water is added.

As is apparent from the results in Table 3, when the bulk specific gravity is adjusted by adding 5% by weight of water to the raw material or by adding 3% by weight of corn pressing straw to the raw material, It was found that sufficient oil extraction suitability can be obtained.
However, when 10% by weight of water was added to the raw material (in the case of excess water), the bulk specific gravity increased, and sufficient oil expellability could not be obtained.
From the above results, it was found that, when the raw material was pretreated, the oil extraction suitability was dramatically increased by adjusting the bulk specific gravity within the range of 0.45 to 0.50 g / cm ³ using the bulk specific gravity as an index.

Example 1
(1) Manufacture of Moringa Oil A 6 kg of Moringa oleifera Lam seeds from which the sheath has been removed are roasted at a temperature of 120 ° C., and then 5% by weight of water is added to the raw material to obtain a bulk specific gravity. Was adjusted to 0.48 g / cm ³ and then squeezed with a small expeller to obtain about 2 kg of crude crude oil.
To the obtained crude crude oil, 0.1% by weight of phosphoric acid was added, neutralized free fatty acids with an aqueous sodium hydroxide solution, and the oil was separated with a centrifuge. About 1.3 kg of deoxidized oil Got.
Next, 1% by weight of activated clay was added thereto, and the mixture stirred at 90 ° C. for 45 minutes was filtered with filter paper to obtain about 1.2 kg of decolorized oil.
Furthermore, about 1.2 kg of deodorized oil obtained by performing steam distillation for 60 minutes at 250 ° C. under vacuum (5 mmHg or less) was used as purified Moringa oil A.

(2) Evaluation of oxidation stability With respect to the purified moringa oil A obtained in the above (1), the AOM value serving as an index of oxidation stability was measured according to the standard fat and oil analysis test method. The results are shown in Table 4. The AOM value indicates the time until air is blown into oil to reach a predetermined peroxide value, and the larger the value, the better the oxidation stability.

Example 2
(1) Manufacture of Moringa Oil B 5 kg of Moringa oleifera Lam seeds from which the sheath has been removed are roasted at a temperature of 140 ° C., and then 5% by weight of water is added to the raw material to obtain a specific gravity. Was adjusted to 0.46 g / cm ³ , and was then carried out in the same manner as in Example 1 (1) except that it was squeezed with a small expeller, and the resulting deodorized oil was designated as purified moringa oil B.

(2) Evaluation of oxidation stability With respect to the purified moringa oil B obtained in (1) above, an AOM value serving as an index of oxidation stability was measured in the same manner as in Example 1 (2). The results are shown in Table 4.

Comparative Example 1
(1) Production of Moringa Oil C 5 kg of Moringa oleifera Lam seeds with pods removed were roasted at a temperature of 100 ° C., and then 5% by weight of water was added to the raw material to obtain a specific gravity. Was adjusted to 0.50 g / cm ³ and then squeezed with a small expeller, in the same manner as in Example 1 (1), and the resulting deodorized oil was designated as purified moringa oil C.

(2) Evaluation of oxidation stability With respect to the purified moringa oil C obtained in (1) above, an AOM value serving as an index of oxidation stability was measured in the same manner as in Example 1 (2). The results are shown in Table 4.

Comparative Example 2
(1) Production of Moringa Oil D After heating 5 kg of Moringa oleifera Lam seeds with the sheath removed, the oil was extracted with N-hexane, and the following Example 1 (1) ) And the resulting deodorized oil was designated as purified moringa oil D.

(2) Evaluation of oxidation stability With respect to the purified moringa oil D obtained in (1) above, an AOM value serving as an index of oxidation stability was measured in the same manner as in Example 1 (2). The results are shown in Table 4.

Although the moringa oil of the present invention is a liquid oil, it has a very high oxidative stability and is excellent in squeezing properties, and can be used as an edible oil and fat, and also requires high oxidative stability. It can be used for cosmetics.

Claims (2)

In producing moringa oil from the seeds of plants belonging to the genus Moringa by oil extraction, the seeds of the plants belonging to the genus Moringa are roasted at 120 to 140 ° C. with the whole grains, and then the bulk of the seeds obtained. A method for producing moringa oil having excellent oxidation stability, wherein the specific gravity is adjusted to a range of 0.45 to 0.50 g / cm ³ and then squeezed by a pressing method. The method for producing moringa oil according to claim 1 , wherein the plant belonging to the genus Moringa is Moringa oleifera Lam.