JPH08100190A - Treatment of oil feedstock and production of various flavoring oil - Google Patents

Abstract

PURPOSE: To obtain a parched oil feedstock useful as a feedstock for e.g. flavoring oil excellent in flavor, by putting an oil feedstock except sesame seeds onto a substrate followed by irradiating the feedstock with far-infrared rays under specified conditions to efficiently treat it with improved heating efficiency. CONSTITUTION: An oil feedstock such as various seeds (except sesame seeds), nuts or embryo buds, is put onto a substrate and parched by irradiating it with far-infrared rays from above and also from the substrate side, thus treating the feedstock. It is preferable that various flavoring oils be produced by squeezing this feedstock.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating an oil raw material excluding sesame seeds and a method for producing flavor oil from the oil raw material obtained by the treatment method.

[0002]

2. Description of the Related Art Conventionally, flavor oils are oil raw materials (various seeds,
Nuts, germs, etc.) were heated and roasted with hot air, open flame, etc., and then oiled by pressing or the like (see JP-A-5-140583). Roasted nuts and the like were produced by heating and roasting nuts.

In the above-mentioned flavor oil production method, when the size of the oil raw material is large, the surface portion is burnt,
It has a drawback that the inside becomes raw and it is difficult to roast it evenly, so that careful attention was required to obtain a savory flavor oil. Further, there is a drawback that it takes a lot of time to manufacture. This thing is roasted seeds,
This also applies to the production of roasted nuts and the like.

Therefore, in order to improve the above problems, a method for producing roasted seeds and the like by heating an oil raw material such as seeds with a far infrared heater, and a flavor oil collected from these roasted seeds and the like. A manufacturing method has been developed (see Japanese Patent Laid-Open No. 4-363393).

Compared with the conventional method of heating with hot air, the method of heating with the far infrared heater described above,
It has become possible to process various flavor oils that have a savory flavor and oil raw materials such as roasted nuts that can reduce the production time without uneven roasting, but layers of oil raw materials for seeds, nuts, and germs. As the thickness of the sheet increases, a further problem arises in that it is difficult to uniformly heat the layer. That is, when the object to be heated is large, a method of forming a metal net and irradiating far infrared rays from below to directly irradiate far infrared rays from above and below and evenly heating it is possible. In the case of very small seeds, there is a drawback that the mesh of the net must be fine. Therefore, the irradiation efficiency of far-infrared rays is deteriorated, and seeds and the like may pass through even with such fine stitches, which is not preferable.

On the other hand, in order to uniformly irradiate oil raw materials such as seeds, nuts and germs with far-infrared rays, it is necessary to stir with nails or to use a multistage system when using a belt conveyor. Although there are methods, etc., these methods also have the drawback of being extremely inefficient.

As a result of examining the method of uniformly irradiating the oil raw material with far infrared rays, the present inventors have succeeded in uniformly irradiating the sesame seeds with far infrared rays among the oil raw materials.
The patent application was completed immediately (filed on July 13, 1994, see Japanese Patent Application No. 6-160847). However, the technique of uniformly irradiating far-infrared rays on oil-based raw materials such as seeds, nuts, and germs other than sesame seeds has not been completed at that time. Therefore, the specification of Japanese Patent Application No. 6-160847 makes no mention of oil raw materials other than sesame.

[0008]

DISCLOSURE OF THE INVENTION The present invention provides a method for efficiently heat-treating oil raw materials such as seeds, nuts and germs other than sesame by uniformly irradiating far infrared rays, and thereby The object of the present invention is to provide a method for producing a flavor oil having a good flavor.

[0009]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above problems, and as a result, arranged oil raw materials other than sesame seeds, nuts, germs, etc. on a support. hand,
When the far infrared rays are radiated from the space above it and brewed, the far infrared rays are also radiated from the side of the support, whereby the above problems can be solved and the present invention has been completed. That is, in the present invention, the oil raw material excluding sesame seeds is placed on a support, and when the far infrared ray is radiated from the space above it to roast, the far infrared ray is also emitted from the support side. A method for producing various flavor oils, which is characterized in that a method for treating an oil-based raw material characterized by the above and a method for producing various flavor oils by collecting oil from the oil-based raw material obtained by the processing method. The present invention will be described in detail below.

Oil raw materials excluding sesame seeds means various seeds other than sesame seeds (eg rapeseed), nuts (eg
Peanuts, almonds, etc., embryos (eg, corn germ, etc.), etc. In addition, various seeds other than sesame, nuts, and germs may be of different origins, different varieties, different lots, or the like.

In the method of the present invention, far infrared rays are used as the heating means. The wavelength is about 2 to 50 μm, especially 5 so that it can penetrate into the center of various oil raw materials other than sesame and heat it.
A wavelength of about 30 μm is preferable. In addition, although the wavelength of 2 to 5 μm is strictly discriminated from the near infrared ray and the wavelength of 5 to 1000 μm is strictly distinguished from the far infrared ray, in the present invention, the wavelength of 2 to 50 μm used in the present invention is called the far infrared ray. ing.

The far infrared heater radiated from above may be one having a high infrared intensity of the above-mentioned wavelength, for example, an electric far infrared heater using a ceramic as an infrared radiator or a ceramic as a far infrared radiator. A gas type far infrared heater or the like can be used. This device can be used in either a continuous type or a batch type. The direction of irradiation of far-infrared rays from this space is not only from directly above but also diagonally above, and when various seeds other than sesame, nuts, germs, etc. are leapt, it may be from the side, and further these directions You may combine.

As a support for arranging various kinds of seeds except sesame seeds, nuts, germs and other oil raw materials, those capable of generating or transmitting far infrared rays, preferably those capable of generating far infrared rays are used. As such a material, an ordinary ceramic used as a heating element may be used, but it is preferable to coat ceramic, aluminum, stainless steel or the like with a material that generates far infrared rays. Examples of the material that generates far infrared rays include oxides such as silicon, aluminum, zirconium, and titanium, composite oxides such as cordierite and zircon, and materials in which a plurality of these are combined. As the coating means, thermal spraying, coating, etc. can be used.

The shape of the support is a bat, a tray, a conveyor, etc., and the surface may be a smooth surface, a rough surface or the like. At the time of roasting, it is preferable to make the oil raw material jump and fluidize, so that the surface may be roughened, or appropriately roughened. Further, the means for causing the support to generate heat is appropriately selected according to the material and structure of the support, such as infrared rays, electricity, gas and the like.

The layer thickness of oil raw materials other than sesame seeds such as sesame seeds, nuts and germs placed on a support is preferably about 5 to 15 mm when stationary, and when fluidized. Is preferably about 10 to 25 mm.

It is desirable that the heating condition from the lower support is set in conjunction with the upper temperature condition so that far infrared rays are uniformly irradiated from above and below, but it can be freely set according to the purpose. . However, it is usually sufficient to carry out the same conditions as the above-mentioned heating conditions from above.

Under these conditions, the temperature of the oil raw materials such as seeds, nuts and germs other than sesame can be adjusted by adjusting the height of the heater, and the preferable temperature is 60.
C. to 300.degree. C., particularly preferably 100.degree. C. to 250.degree. If the product temperature is lower than 60 ° C, heating is insufficient and a raw flavor remains, while if it exceeds 300 ° C, a burning odor is produced and the flavor is deteriorated.

As mentioned above, various roasted seeds other than sesame seeds, nuts, obtained by uniformly irradiating far infrared rays,
The flavor oil can be collected by a known method using germs and the like. Examples of this include an oil collection method using a squeezing oiling machine such as an expeller that is used for collecting flavor oil. At this time, it is possible to steam various roasted seeds other than sesame seeds, nuts, germs, etc. with steam in advance prior to oil collection.

The flavor oil obtained by using the various roasted seeds, nuts, germs and the like of the present invention does not require a refining step such as degumming and dewaxing, and it is clear and fragrant only by filtration. And it becomes a flavorful oil.

The various flavor oils thus obtained can be blended with other refined oils at an arbitrary ratio to give a desired flavor and then used. Further, the various flavor oils thus obtained and the oils containing the flavor oil and the refined vegetable oil can be used for various cooking such as cooking of fried foods and stir-fried foods, as well as dressing used as it is.

[0021]

When far infrared rays irradiate moisture or organic matter, resonance occurs between the wavelength of thermal radiation and the natural frequency of the molecules constituting the object to be heated, and the radiant energy is efficiently absorbed. Can be significantly shortened compared to convection heating. By combining far infrared rays in accordance with the absorption characteristics of the object to be heated, the heating efficiency can be improved.

In the method of the present invention, various seeds other than sesame seeds, nuts, germs, and other oil-based raw materials are provided on a support such as a bat, tray, or belt conveyor having a constant layer thickness, which is capable of generating far infrared rays. And irradiate far infrared rays from above, and by adding a heat source to the above support to heat it, far infrared rays are also generated from below, to various seeds other than sesame, nuts, germs, etc. Irradiation can be performed and heating can be performed efficiently, whereby a desired roasted oil raw material can be obtained, and various desired flavor oils can be obtained from the oil raw material.

[0023]

【Example】

Example 1 Canadian rape seeds were placed as a support in a ceramic container (Ultra Thermo 3A, a product of Tapy Industries Co., Ltd.) so as to have a constant thickness of about 10 mm.
Irradiate far infrared rays of 30 μm and heat the ceramic container from below with an electric heater,
Far infrared rays were generated to heat the rapeseed layer from both above and below. At that time, the product temperature of the rapeseed was 160 ° C. After heating for 15 minutes in this way, the rapeseed seeds were squeezed with an expeller type oil press, allowed to stand and filtered to obtain the most squeezed rapeseed oil. The rapeseed oil thus obtained had a high scent and a good flavor.

COMPARATIVE EXAMPLE 1 Canadian rapeseed was placed in an aluminum container Example 1
In the same manner as above, the far infrared rays of 2 to 30 μm were irradiated from the upper side, and the electric heater was also heated from the lower side under the same conditions as in Example 1. It should be noted that the electric heater was used to heat from the lower side under the same conditions as in Example 1. In this case, however, since the ceramic container was not used, far infrared rays were not generated by heating from the lower side. Then, it was squeezed with an oil press, allowed to stand, and filtered to obtain the most squeezed seed oil. This rapeseed oil is a rapeseed oil which has a high scent and a good flavor as compared to the rapeseed oil prepared by hot air roasting, but has a weaker scent and a flavor as compared with the rapeseed oil of Example 1.

Next, using the rapeseed oil obtained in Example 1 and the rapeseed oil obtained in Comparative Example 1, fried tempura (shrimp, sweet potato) was subjected to sensory evaluation by 18 panelists.
Table 1 shows the results.

[0026]

[Table 1]

The evaluation of Table 1 is 0 to 10 for the overall evaluation.
The other points were evaluated with a 5-point evaluation of -2-2 points. Also, the better the evaluation score, the higher the score. Furthermore, * in the table indicates that there is a significant difference at a risk rate of 5%. As can be seen from the evaluation of Table 1, the rapeseed oil of Example 1 was evaluated to be superior to any of the items.

Next, the rapeseed oil obtained in Example 1 and the rapeseed oil obtained in Comparative Example 1 were subjected to a cooling test at 0 ° C., and the time until the occurrence of cloudiness was measured. The results are shown in Table 2. As shown in Table 2, the flavor oil obtained in Example 1 is more stable than the flavor oil obtained in Comparative Example 1 at a temperature slightly lower than that of the flavor oil obtained at Comparative Example 1. did it.

[0029]

[Table 2]

Example 2 After threshing domestic peanuts, a spray-processed stainless steel container was used as a support, which was sprayed with a paint that generated far-infrared rays ("SHOWEXCEL" far-infrared paint, a product of Showa Electric Wire & Cable Co., Ltd.). Put the peanuts, 5-3 from above
Far-infrared rays of 0 μm were irradiated and the far-infrared rays of 5 to 30 μm were generated by heating with city gas from below to heat the peanut layer from both upper and lower sides. At that time, the product temperature of the peanut seeds was 150 ° C. Thus, the roasted groundnuts were obtained by heating for 15 minutes.

Comparative Example 2 As in Example 1, threshed domestic peanuts were placed in an aluminum container, irradiated with far infrared rays of 5 to 30 mμ from above, and heated with city gas from below to give Example 2. By heating under the same conditions, roasted peanuts were obtained. In this case, since the paint that generates far infrared rays is not sprayed, the far infrared rays are not generated by heating from below.

Next, using the roasted peanuts obtained in Example 2 and the roasted peanuts obtained in Comparative Example 2, peanut dressings were prepared and sensory evaluation was carried out by 14 panelists.

[0033]

[Table 3]

The comprehensive evaluation is 0 to 10 points, and the others are -2 to 2 points.
The evaluation was carried out based on a 5-point evaluation. The better the evaluation score, the higher the score. Also, in the table, * indicates that there is a significant difference at a risk rate of 5%, and ** indicates that there is a significant difference at a risk rate of 1%. As is clear from the above table, Example 2 was applied to each item.
Peanut dressing was favored for its superiority.

Example 3 Corn-dried germ was spray-treated with a coating material made of stainless steel capable of generating far infrared rays (“SHOWEXCEL” far infrared coating material, a product of Showa Denko Denki Co., Ltd.), and a stainless steel container was used as a support. Put the corn dry germs in this, irradiate with far infrared rays of 5 to 30 μm from above, and also heat with city gas from below to generate far infrared rays of 5 to 30 μm, and heat the corn dry germ layers from both upper and lower sides. did. At that time, the product temperature of the corn dry germ layer is 130 ° C.
Became. In this way, after heating for 20 minutes, it was squeezed with an oil press, then allowed to stand and filtered to obtain the most squeezed corn oil. This corn oil was fragrant and had a good flavor.

Comparative Example 3 Corn dry embryo was placed in a stainless steel bat so as to have a constant thickness, irradiated with far infrared rays of 5 to 30 μm from above, and the container was heated with a gas heater from below as well. In this case, since no ceramic container is used, far infrared rays are not generated by heating from below. Then, it was squeezed with an oil press, allowed to stand and filtered to obtain the most squeezed corn oil. This oil has a high aroma and a good flavor as compared with the corn oil made by hot air roasting, but has a weaker aroma and a flavor as compared with the corn oil of Example 3.

Next, the corn oil obtained in Example 3 and the corn oil obtained in Comparative Example 3 were added to each refined corn oil to obtain 2 parts.
0% was blended, and tempura (sweet potato, shrimp, squid) was fried, and sensory evaluation was performed. The results are shown in Table 4.

[0038]

[Table 4]

The overall evaluation was carried out by a 10-point evaluation of 0-10 and the other by a 5-point evaluation of -2-2. The higher the evaluation score, the higher the score. In the table, * indicates a significant difference at a risk rate of 5%, and ** indicates a significant difference at a risk rate of 1%. In all of the items, the corn oil of Example 3 was evaluated more predominantly.

[0040]

EFFECTS OF THE INVENTION Various seeds other than sesame seeds, nuts, germs and the like are placed on a support such as a container capable of generating far infrared rays, a conveyor, etc., and far infrared rays are irradiated from the space and the side of the support. , Heating efficiency is improved, and various roasted seeds, nuts, germs and the like having good aroma and flavor are obtained. Further, various flavor oils obtained by the method of the present invention have a good odor,
It has the advantage that it has a flavor, and even when stored at a low temperature near 0 ° C., it is less likely to form crystals than the flavor oil produced by conventional hot air roasting or direct heating.

Claims (2)

[Claims] 1. When the oil raw material excluding sesame seeds is placed on a support and the far infrared ray is irradiated from the space above it to roast, the far infrared ray is also applied from the support side. Characteristic method of processing oil raw materials. 2. A method for producing various flavor oils, which comprises collecting oil from the oil raw material obtained by the treatment method according to claim 1.