JP5349808B2 - 食用油の製造方法 - Google Patents
食用油の製造方法 Download PDFInfo
- Publication number
- JP5349808B2 JP5349808B2 JP2008021976A JP2008021976A JP5349808B2 JP 5349808 B2 JP5349808 B2 JP 5349808B2 JP 2008021976 A JP2008021976 A JP 2008021976A JP 2008021976 A JP2008021976 A JP 2008021976A JP 5349808 B2 JP5349808 B2 JP 5349808B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- olive
- raw material
- containing raw
- lipase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Landscapes
- Edible Oils And Fats (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
Shahidi F, Natural Antioxidant, Chemistry, Health Effects and Application, AOCS press, 1997 Artajo et al, J Sci Food Agric 86: 518, 2006
即ち、本発明は、油分含有原料から食用油を搾油する際に、搾油後に得られる油脂中のジアシルグリセロール含有量が4質量%以上となるように、油分含有原料に内在するリパーゼを作用させた後に搾油する食用油の製造方法を提供するものである。
油脂中のジアシルグリセロール含有量は、ガスクロマトグラフィーを用いた内部標準法により測定した。油脂に内部標準物質としてトリオクタノイン(SIGMA社)を加え、シリル化処理後にガスクロマトグラフィーに供した。予めジオレイン(SIGMA社)を使用して同様に測定し、作成した検量線より油脂中のジアシルグリセロール含有量を算出した。
油脂中のポリフェノール含有量は、フォリン−シオカルト試薬を用いた比色法により測定した。1gの油脂に1mLのノルマルヘキサンを加えた後、ポリフェノールを2mLの80%メタノール水溶液で3回抽出した。抽出液を窒素気流下で乾燥させた後、アセトニトリルに溶解し、試験溶液とした。蒸留水で希釈した試験溶液にフォリン−シオカルト試薬を加えて3分間室温で反応させた後、35%炭酸ナトリウム水溶液を加えて725nmの吸光度を測定した。別途、没食子酸による検量線によりポリフェノール含有量を算出し、没食子酸相当濃度で示した。
油分含有原料としてオリーブ果実(油分13%)を用い、枝・葉などを取り除き、蒸留水でよく洗浄した後、果実を清潔なポリエチレンの袋に密封した。袋に入れたオリーブ果実を20℃又は30℃の恒温室で保存し、経時的に取り出し、ミル(大阪ケミカル社WB−1)で粉砕してオリーブペーストを得た。オリーブペーストを遠沈管に入れ、20,000gで30分間遠心分離を行ない、分離油1〜9を得た。なお、分離油1については、オリーブ油を蒸留水で洗浄した後、保存することなくミルで粉砕してオリーブペーストとした。各分離油について、ジアシルグリセロール含有量及ポリフェノール含有量を前記方法に従って測定した。結果を表1に示す。
Claims (2)
- オリーブ果実から食用油を搾油する際に、搾油後に得られる油脂中のジアシルグリセロール含有量が4質量%以上となるように、オリーブ果実を洗浄及び/又は殺菌処理し、次いでオリーブ果実を保存して、オリーブ果実に内在するリパーゼを作用させた後に搾油する食用油の製造方法。
- オリーブ果実を温度20〜30℃で7〜30日保存して、オリーブ果実に内在するリパーゼを作用させるものである請求項1記載の食用油の製造方法。
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