JPH0774353B2 - Cooking oil production method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible oil containing a large amount of α-linolenic acid and having a good flavor and good stability.

[0002]

BACKGROUND ART α-Linolenic acid has been confirmed to be an essential fatty acid for humans (Holman R.T. et al., Ameri.
can Journal of Clinical Nutrition, 35, 617-
623 (1982), reports that it has a function of suppressing cancer and allergies (Okuyama et al., "Nutrition and diseases of fats and oils" 169.
~ 185 (1990)), and recently, fats and oils containing a large amount of α-linolenic acid have been attracting attention. Further, α-linolenic acid is an essential fatty acid and is important as a nutrient because it has various important physiological functions, and development of an edible oil containing a large amount of α-linolenic acid is desired.

Flaxseed oil, perilla oil and perilla oil are α-
Linolenic acid contains many as 50-65% in the total fatty acids. These oils have traditionally been used for food,
Compared to other edible oils and fats, it contains a large amount of unsaturated fatty acids and is extremely poor in storage stability, so that it is rarely used as an edible substance at present. That is, these oils and fats containing a large amount of α-linolenic acid have poor storage stability as edible oils, and ordinary crushed oil, linseed oil, perilla oil and perilla oil obtained by refining treatment are used as general edible oils. There is a problem.

On the other hand, among edible oils which are generally edible, rapeseed oil and soybean oil contain a large amount of α-linolenic acid, but the α-linolenic acid content is as low as 6 to 12%.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide an edible oil containing a large amount of α-linolenic acid, which has a good flavor and is excellent in flavor stability and oxidative stability.

[0006]

[Means for Solving the Problems] In view of the present situation, the inventors of the present invention have conducted extensive studies and as a result, have found that roasted linseed seeds,
It was found that by squeezing perilla seeds or perilla seeds and washing the crude oil with water under specific conditions, an edible oil having a good flavor and excellent flavor stability and oxidative stability can be obtained.

That is, according to the present invention, 20% by weight or more of water is added to crude oil obtained by pressing roasted linseed seeds, sesame seeds, or perilla seeds, and washed at 30 ° C. or lower.
The general edible oil and fat purification process (deoxidation, decolorization, deodorization)
It is a process for producing edible oil characterized by not passing through .

The term "roasting" as used in the present invention means that the seeds are directly or indirectly heat-treated by dry or wet method before being squeezed, and the heating temperature is 150-350 ° C for 2-60 minutes. desirable.

By pressing or extracting the seeds roasted under such conditions by a conventional method, a brownish-brown crude oil having a savory flavor can be obtained. This crude oil is excellent in oxidative stability immediately after being squeezed, but has poor flavor stability during storage and has peculiar stains over time, which makes it difficult to use as edible oil. In addition, when the general edible oil / fat purification step, that is, at least one step of deoxidation, decolorization, or deodorization is performed, the oxidation stability of the roasted oil disappears.

In the present invention, the crude oil obtained from the roasted seeds is washed with water under specific conditions to obtain α-, which has excellent flavor stability and oxidative stability during storage.
It is intended to obtain fats and oils containing linolenic acid in a high concentration.
That is, the washing treatment in the present invention means 20 % of crude oil.
The above-mentioned (weight ratio, the same applies hereinafter) is added, and the mixture is usually stirred at 30 ° C. or less for 0.1 to 48 hours and allowed to stand, and then water is separated. The water used for washing with water preferably has a pH of 5-8. If the pH is less than 5, the oxidative stability of the oil / fat obtained by washing with water is lowered, while if the pH exceeds 8, the deterioration of the flavor of the oil / fat is promoted, which is not preferable. Also, the pH
It is desirable to use an organic acid such as citric acid, tartaric acid, malic acid or ascorbic acid and / or a salt thereof such as sodium or potassium for the adjustment.

Incidentally, this water washing treatment is carried out by a conventional general degamming, that is, by adding 1 to 3% of water to crude oil, 75
This is different from the condition of the degumming treatment performed by stirring at -80 ° C.
Further, in the present invention, after being washed with water, it is applied to general edible oils and fats.
The purification step described above is not performed.

The fats and oils thus obtained contain α-linolenic acid in a high concentration, have a good flavor, are excellent in flavor and oxidative stability during storage, and are ready for use as food.

According to the present invention, tocopherol, lecithin, green tea extract, licorice extract,
Storage stability can be further increased by adding an antioxidant such as ascorbic acid fatty acid ester.

These oils and ordinary edible oils, namely rapeseed oil, soybean oil, corn oil, wheat germ oil, cottonseed oil, sesame oil, olive oil, safflower oil, sunflower oil, high oleic sunflower oil, high oleic oil It can be mixed with safflower oil or the like at an arbitrary ratio and used as an edible material.

[0015]

Example 1 (1) Roasting of seeds Flaxseed sesame seeds were heated at 120 ° C. and 250 ° C. by a kiln type roasting machine.
20 kg of each was roasted at 20 ° C and 400 ° C for 20 minutes. 20 kg of roasted seeds and 20% of unroasted seeds were squeezed with an expeller by a conventional method to obtain linseed compressed crude oil of about 2 kg each. Table 1 shows the flavor and oxidative stability (AOM test results) of the obtained crude oil.

[0016]

[Table 1]

As shown in Table 1, by roasting at 250 ° C., an oil having a good flavor (0 days) and high oxidation stability can be obtained. However, this product also has poor flavor stability during storage and cannot be used as food when stored at 20 ° C. for 7 days.

(2) Washing of crude oil with water The linseed crude oil obtained from linseed seeds roasted at 250 ° C. in the above (1) was divided into 6 equal parts, and the following treatments were carried out. Untreated (as crude oil) (comparative example) 2% water was added, washed at 20 ° C (comparative example) 20% water was added, washed at 30 ° C (invention) 20% water was added, 20 ° C Wash with water (invention) Add 20% of water, wash with water at 50 ° C (comparative example) Add 20% of water, wash with water at 20 ° C, then deoxidize, decolorize and deodorize by conventional methods (comparative example) Table 2 shows the properties of various fats and oils.

[0019]

[Table 2]

As shown in Table 2, when the washing treatment is not carried out, the oxidation stability immediately after oil extraction is excellent, but the flavor stability during storage is poor (). By adding 20% of water to crude oil and washing with water at 20 ° C. and 30 ° C., an oil excellent in flavor stability and oxidation stability can be obtained ().
At this time, if too little water is added, the flavor stability is poor (), and even if the temperature for washing is high (), it is unsuitable. In addition, when the same refining process as that for general edible oil is performed, the oxidation stability decreases ().

Example 2 20 kg of perilla seeds were roasted in a kiln type roaster at 250 ° C. for 20 minutes and squeezed by a conventional method to obtain about 2 kg of perilla crude oil. Add 20% of pH 6.5 water containing citric acid to perilla crude oil,
It was washed with water at 20 ° C. to obtain 1.9 kg of perilla roasted oil. Various antioxidants were added to this roasted oil and an AOM test was conducted. As a result, the AOM value (hr) was 12.0 for unadded oil.
On the other hand, ascorbic acid palmitate-added oil was 17.0, licorice extract-added oil was 16.0, and green tea extract-added oil was 16.0.

[0022]

EFFECTS OF THE INVENTION According to the present invention, an edible oil containing a high concentration of α-linolenic acid, having a good flavor during production and having excellent flavor stability during storage and oxidation stability can be obtained.

Claims (3)

[Claims] 1. Crude oil obtained by squeezing roasted linseed seeds, sesame seeds or perilla seeds to obtain 20 % by weight of crude oil.
% Or more of water, and wash at 30 ° C or below
A method for producing edible oil, which is characterized in that it does not go through the steps of refining edible oils and fats (deoxidation, decolorization, deodorization) . 2. The production method according to claim 1, wherein the roasting temperature is 150 to 350 ° C. 3. The method according to claim 1, wherein the water used for washing contains an organic acid or / and a salt of an organic acid and has a pH of 5-8.