JPH0734087A - Production of essential oil - Google Patents

Abstract

PURPOSE:To obtain an essential oil having a specific and good taste by uniformly baking from inside to outside of oil seeds in a shot time, by baking the oil seeds with microwave irradiation and pressing the seeds. CONSTITUTION:After oil seeds are baked by irradiating microwaves to the oil seeds, the baked oil seeds are pressed to obtain the objective essential oil. Here, it is preferable to bake the oil by direct fire at the same time by microwave irradiation and use rapeseed, soybean, safflower, etc., as oil seeds.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing an aromatic oil, and more particularly to rapeseed, soybean, safflower, sunflower, sesame,
The present invention relates to a method for producing an aromatic oil having a unique aroma and flavor from oil seeds (hereinafter simply referred to as "oil seeds") such as wheat germ, corn germ, almonds, and various nuts such as peanuts.

[0002]

2. Description of the Related Art Conventionally, oil seeds have been roasted in order to obtain an aromatic oil having an aroma. The roasting method is as follows. By heating the oil seeds in the drum via electric heat, hot air, burners, etc., heat the outside of the oil seeds, thereby denaturing the proteins inside the oil seeds.
After decomposing and imparting aroma to the roasted seeds, oil was collected from the seeds.

[0003]

However, in the conventional roasting method as described above, heat is applied from the outside of the oil seed, and the heat conductivity of the oil seed as a raw material is not good. Therefore, since the heat reaches the inside of the oil seed at a slow rate, a considerable temperature gradient is generated between the surface and the inside of the oil seed. Therefore, the heating of the oil seed becomes uneven between the surface and the inside, and the rise in the internal temperature also varies, so that the protein inside the oil seed is not sufficiently denatured, and Aromaticity will not be sufficiently imparted by sufficient roasting. Therefore, when oil is extracted from such roasted seeds, there is a problem that it becomes a so-called semi-raw state and becomes a "blue-smelling" aromatic oil.

Further, since the conventional method is a roasting method in which the oil seeds are heated from the outside, when the temperature inside the oil seeds is to be raised, high temperature heating or hot air temperature If the value is too high, only the external epidermis of oil seeds burns, and thus the roasted seeds obtained and the flavor of the aromatic oil obtained from the seeds become so-called "burnt". There was a problem.

Further, in the conventional roasting method as described above, a large amount of heat is consumed by electric equipment and devices other than the oil seeds to be heated, so that the thermal efficiency is poor and the heating rate is difficult to control. Therefore, it was difficult to make an accurate adjustment of roasting. Further, since the conventional method is so-called external heating, it takes a lot of time to heat the inside of the oil seed to a sufficient temperature, so that the treatment capacity is extremely poor.

[0006]

Means for Solving the Problems The present inventor has conducted earnest research in view of such a situation, and as a result, by irradiating the oil seeds with microwaves, the oil seeds as a raw material were It can be roasted from the inside to the outside uniformly and in a short time, and by collecting oil from the roasted seeds, it is possible to obtain an aromatic oil with a unique flavor and good flavor. Thus, the present invention has been completed to complete the method for producing an aromatic oil of the present invention.

That is, the gist of the present invention is
It is as follows.

(1) Aromatic oil is obtained by roasting oil seeds by irradiating the oil seeds with microwaves and then squeezing the oil seeds using the roasted oil seeds. Is a method for producing aromatic oil.

(2) In the method for producing an aromatic oil according to the above (1), the oil seeds are roasted by direct flame while being roasted by microwave irradiation. It is a manufacturing method.

(3) The oil seed is rapeseed, soybean, safflower, sunflower, sesame, wheat germ, corn germ,
The method for producing an aromatic oil according to (1) or (2) above, which is one or more oil seeds selected from the group consisting of almonds and various nuts.

The method for producing the aromatic oil of the present invention will be described in more detail below.

In general, microwave is a kind of electromagnetic wave and has a high frequency of about 2450 MHz. Microwave heating is a kind of induction heating and a raw material which is a dielectric is placed between two electrodes. The material is heated by applying a high frequency between the electrodes, and the heating temperature is controlled by the maximum voltage applied between the electrodes. According to such microwave heating, the heating is performed uniformly and quickly, the heating efficiency is good, the heating rate can be accurately controlled, and only the raw material to be heated can be heated. The present invention has the advantage that it is not limited in shape, and the present invention uses such microwave heating.

First, the raw materials to be roasted are rapeseed, soybean, safflower, sunflower, sesame, wheat germ, corn germ, almond, which have been conventionally oil-collected.
Also, oil seeds such as various nuts such as peanuts are not particularly limited thereto, and any seed capable of oil collection can be used in the method of the present invention. Further, these oil seeds can be used alone or as a mixture of two or more kinds at an appropriate ratio depending on the purpose. In this case, an aromatic oil having a unique flavor is obtained. It becomes possible.

The oil seed thus prepared is
The above-mentioned microwave heating is applied, but the roasting temperature is 100 ° C to 250, although it varies depending on the raw material.
Various raw materials can be roasted at about ° C. In this case, the temperature control is controlled by the microwave output, but if the output is raised too much for processing in a short time, the inside of the raw material, which is a characteristic of microwave heating, becomes excessive and the outside Even if it is normal, charring may occur inside, so it is necessary to control the output taking into consideration the shape of the raw material, the roasting temperature, etc., and preferably 100
It is about 200 ° C.

In this case, the microwave heating method may be a batch type or a continuous type. In the continuous type, there are a line type and a rotary drum type. Line type forms a seed layer on the conveyor sheet,
It is a method of continuously roasting by irradiating microwaves with a microwave irradiating device provided at a plurality of points in the line, which is suitable for large-scale processing. Is large, a temperature difference is likely to occur between the upper layer and the lower layer. On the other hand, the rotary drum type is a method in which the raw material oil seeds are irradiated with microwaves while the raw material is homogeneously stirred in the drum.
Therefore, the microwave irradiation method should be appropriately selected according to the shape and characteristics of the oil seed as a raw material, and is not particularly limited.

Further, when heating by the microwave irradiation, for example, a so-called "direct-fire roasting" in which a gas burner, hot air or the like is used is also used, so that the oil seeds are internally heated by the microwave. Along with that, heating outside the oil seeds by direct fire heating is promoted,
By both of these actions, roasted seeds having a better flavor can be obtained, and the characteristics of the aromatic oil collected from the roasted seeds also have a special flavor which has never been obtained.

By thus performing the internal heating by microwave irradiation, the heating is carried out uniformly, and since the heating rate is fast, the seed surface is not charred, the internal protein is denatured moderately, and the flavor is imparted. At the same time, the moisture rapidly dissipates to the outside due to the internal heating, so that the swelling of the internal tissue progresses to form a porous structure, so that the oil can be easily squeezed from the roasted seeds. Also,
In such microwave heating, since the heating time is short, it is possible to obtain an aromatic oil which is less deteriorated in the oils and fats contained in the seeds and is excellent in oxidation stability.

The method for collecting the aromatic oil from the oil seeds (roasted seeds) roasted by microwave irradiation in this manner is not particularly limited, and a conventional oil collection method,
That is, it is possible to squeeze the oil using a general pressing machine such as an expeller or a gauge press.

[0019]

Example 1 Roasting and oiling of sesame seeds according to the method of the present invention Sesame seeds were continuously charged into a rotary drum type microwave irradiation device (rotation number 4 rpm, microwave irradiation (1.5 kw)), When the internal temperature rose to 200 ° C., as roasted seeds, the seeds were continuously taken out from the apparatus and oiled with an expeller (oiling clearance 0.5 mm). The pressed oil was allowed to stand and the sedimented slag was removed, and then filtered with a filter press to obtain a sesame oil having a clear and aroma. The sesame oil had a good flavor.

Comparative Example 1 Roasting sesame seeds by a conventional method
Oil collection Sesame seeds were roasted in a rotary kiln (rotation speed 20 rpm) at 200 ° C. for 20 minutes, and then sesame aromatic oil was obtained using the same oil collection method as in Example 1. The sesame oil had a strong burning odor and lacked flavor.

Comparative Test 1 Each of the sesame oils obtained in Example 1 and Comparative Example 1 was placed in chilled Chinese food, and a sensory evaluation test (two-point preference test method) was carried out by 15 panelists. As a result, 13 panelists evaluated that the sesame oil obtained in Example 1 had a better flavor. In addition, this was a determination that there was a difference in taste at a risk rate of 1%.

Example 2 Roasting and oiling of rapeseed seeds according to the method of the present invention Canadian rapeseed seeds were rotatory drum type microwave irradiation device (rotation speed 3 rpm, microwave irradiation (1.5 kw), 3
Microwave irradiation from a location) was continuously applied, and when the internal temperature rose to 130 ° C., as roasted seeds, the roasted seeds were continuously taken out from the apparatus and oil was extracted using an expeller (oil extraction clearance 0.5 mm). The pressed oil was heated (80 ° C.) and allowed to stand overnight to remove sedimented slag, and then filtered with a filter press to obtain a clear and aromatic aromatic rapeseed oil.

The rapeseed oil had a good flavor. Also, in this case, the oil content of the pressed cake after squeezing the oil is 1
It was 2.0%.

Comparative Example 2 Roasting rapeseed seeds by a conventional method
Oil collecting Canadian rapeseed rotary kiln (rotation speed 20 rp
m), after roasting at 130 ° C. for 20 minutes, an aromatic rapeseed oil was obtained using the same oil collection method as in Example 2. The rapeseed oil had a strong burning odor and lacked flavor.
In addition, in this case, the oil content of the pressed cake after squeezing the oil was 9.7%.

Comparative Test 2 The aromatic rapeseed oils obtained in Example 2 and Comparative Example 2, respectively, were
A sensory evaluation test (two-point preference test method) was carried out by 15 panelists by blending 50% cottonseed white squeezing oil, frying the gyoza. As a result, 14 panelists evaluated that the aromatic rapeseed oil obtained in Example 2 had a better flavor. In addition, this was a determination that there was a difference in taste at a risk rate of 1%.

Example 3 Roasting and oiling of rapeseed seeds by the method of the present invention (combined with direct-fire roasting) Canadian rapeseed seeds were continuously applied to a line type microwave irradiation device (microwave irradiation (2.0 kw)). Supply (seed layer thickness 30 mm), blow hot air into the line,
The roasting process was carried out continuously.

The roasted seeds subjected to the roasting treatment were pressed with a gauge press. The pressed oil was allowed to stand overnight to remove sedimented slag, and then filtered with a filter press to obtain a clear and aromatic aromatic rapeseed oil. In addition,
This rapeseed oil had a good flavor.

Comparative Example 3 Roasting rapeseed seeds by a conventional method
Oil collecting Canadian rapeseed rotary kiln (rotation speed 20 rp
After roasting at 120 ° C. for 20 minutes in m), an aromatic rapeseed oil was obtained using the same oil collection method as in Example 3. The rapeseed oil had a strong burning odor and lacked flavor.

Comparative Test 3 The aromatic rapeseed oils obtained in Example 3 and Comparative Example 3, respectively, were
80% of rapeseed white squeezing oil is blended, 12 g of potatoes are fried 10 times every hour, and a 11-hour frying stability test is conducted.
The properties of the oil and fat after frying were measured. The results are shown in Table 1 below.

[0030]

[Table 1]

As is clear from the results in this table, the frying oil produced by the microwave internal heating method of the present invention is more stable as a measure of stability such as acid value, color, viscosity and iodine value reduction degree. It can be seen that the analysis value is significantly improved compared to the frying oil produced by the conventional external heating method.

[0032]

According to the method for producing an aromatic oil of the present invention, the following operational effects are exhibited. That is, (1) by irradiating the oil seeds with microwaves, it is possible to roast the oil seeds as a raw material from the inside to the outside uniformly and in a short time, and obtain oil from the roasted seeds. By doing so, it is possible to obtain an aromatic oil having a unique flavor that has never been obtained and a good flavor.

(2) By performing internal heating by microwave irradiation, the heating is performed uniformly, and since the heating rate is fast, there is no charring of the seed surface, the internal protein is denatured moderately, and the flavor is imparted. At the same time, due to the rapid dissipation of moisture by the internal heating to the outside, the expansion of the internal tissue progresses to form a porous structure, making it possible to easily express oil from the roasted seeds, and after extracting oil The residual oil content of the raw material is very small and extremely efficient.

(3) By sufficiently analyzing the characteristics of the raw materials and using both internal heating by microwave irradiation and direct-fire roasting (external heating) by a burner or the like, aromatic odor generated from a slight degree of charring can be eliminated. It is possible to bring out
Moreover, a wide range of raw material seeds can be processed.

(4) The oil and fat extracted from the seed roasted by the conventional external heating generally lacks in oxidative stability, but the internal heating by microwave irradiation shortens the heating time, so that the oil and fat is less deteriorated. Oil and fat is obtained.

It is an extremely excellent invention which has many effects such as the above.

Claims (3)

[Claims] 1. An aromatic oil is obtained by roasting oil seeds by irradiating the oil seeds with microwaves and then pressing the roasted oil seeds to obtain an aromatic oil. A method for producing an aromatic oil. 2. The method for producing an aromatic oil according to claim 1, wherein the oil seeds are roasted by open flame at the same time as the roasting by microwave irradiation. Aromatic oil production method. 3. The oil seed is one or more kinds selected from the group consisting of rapeseed, soybean, safflower, sunflower, sesame, wheat germ, corn germ, almond, and various nuts. It is a seed, The manufacturing method of the aromatic oil of Claim 1 or 2 characterized by the above-mentioned.