JPS6026097A - Pumpkin oil and manufacture - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to pumpkin oil, which is an edible oil with excellent properties obtained from pumpkin seeds, and a method for producing the same.

Pumpkin has been enjoyed in Japan since ancient times, and in recent years it has been widely distributed as a frozen food. However, the seeds, which make up about 5% of the total weight, are mostly eaten apart from a small amount that is roasted and eaten after drying. The reality was that most of the waste was being discarded.

The inventors of the present invention have conducted repeated research to find ways to effectively utilize these discarded pumpkin seeds. It has been discovered that a lipid can be obtained from pumpkin seeds that differs from conventional edible oils in terms of vitamin A content and antioxidant properties and has excellent properties from the standpoint of nutritional supplements.

In general, there are two methods for extracting oil from plants: the expression method, in which the oil is squeezed out using pressure, and the solvent extraction method, but oil-rich raw materials such as rapeseed, corn germ, sunflower, sesame, palm, copra, and cacao beans are extracted using the expression method. Alternatively, the oil can be extracted by the pressure oil method, which involves press plate solvent extraction. On the other hand, the solvent extraction method is said to be advantageous for products with a low oil content of about 20%, such as soybeans and rice bran. Table 1 shows the analysis results of the components of pumpkin seeds.

-3- Pumpkin seeds have an oil content of 15% as shown in Table 1.
Although the solvent extraction method is preferable in terms of efficiency because the amount of oil is small, the present inventor has developed an oil extraction method that uses only natural products without using any chemically synthesized additives to reduce food pollution without impairing the natural flavor. With the primary purpose of providing the highest quality edible oil, we have succeeded in producing bumpkin oil with excellent properties by applying the compression method and performing special processing as described below. It is something.

First, to give an overview of the general pressing method, there is a selection process to remove foreign substances from the raw materials, followed by crushing and rolling of the raw material structure, followed by cooking, which makes it easier to separate the oil by denaturing and coagulating the proteins. There is a pretreatment consisting of heat treatment at a temperature of 0.degree. C. or higher, and after this pretreatment, oil expression is performed using an expeller or the like.

When this conventional pressing method was applied to oil extraction from pumpkin seeds, the results shown in Table 2 were obtained.

As can be seen from Table 2, the oil from pumpkin seeds has a very high content of 1.0% of lylunic acid (C1,8=3), which has the disadvantage of being easily degraded among highly unsaturated fatty acids that are important for nutritional physiology. This is an extremely low value compared to other edible oils such as soybean and rapeseed oils, which have around 10% of lylunic acid.
Compared to common edible oils such as rapeseed oil, it is less susceptible to oxidation and has excellent preservability, making it suitable as an edible oil.

The present inventors also compared the analysis results of this oil with the analysis results of the seed components listed above, and found that the content of vitamin A in the collected oil was low compared to the amount of vitamin A in the seeds. Having doubts about this, we thought of providing a method for extracting the oil without reducing the amount of vitamin A in the seeds, and as a result of further research, we decided to replace the steaming process in the pretreatment of the pressing method with a method of extracting the oil at temperatures below 80°C. By employing a process of humidifying and heating at low temperatures and a process of cold pressing, the bumpkin is rich in vitamin A without reducing the amount of vitamin A and retains the content of linoleic acid originally contained. It was discovered that oil can be obtained, and the present invention was developed.

That is, the present invention provides a method for producing pumpkin oil with a high vitamin A content, which comprises crushing and rolling pumpkin seeds, then humidifying and warming them at a low temperature of 80° C. or lower, and then performing low-temperature pressing. It concerns pumpkin oil with high vitamin A content obtained from pumpkin seeds. As described above, the bumpkin oil of the present invention has a high vitamin A content without adding any other chemicals from the outside, and has excellent antioxidant properties required for edible oil. The company succeeded in providing an edible oil with excellent properties.

It goes without saying that vitamin A in food is indispensable for nutritional physiology, and in relation to the fat solubility of vitamin A in animal foods, some foods have a significant amount of vitamin A efficacy in the form of retinol, especially fish. Oils from marine mammals, etc. are considered to be concentrated raw materials for vitamin A, but these products are not high quality,
Currently, it is difficult to compete with synthetic products in terms of economy, so it is currently only used for medicinal purposes or animal feed.

On the other hand, sources of vitamin A potency in plant foods include colored vegetables, ginkgo nuts, and japonica nuts. Vitamin A has not been stored in large amounts, and vitamin A is hardly contained in ordinary refined vegetable oils and fats. This is thought to be due to the fact that conventional oil and fat production methods require chemical acid or alkali treatment, physical dye adsorption treatment, and decolorization treatment by heating, and vitamin A is lost during this process.

On the other hand, the bumpkin oil obtained by the method of the present invention differs greatly from other vegetable edible oils in that it contains a large amount of vitamin A, and furthermore, the efficacy of vitamin A is increased by retinol, carotene, etc. dissolved in the fat, and it is highly nutritious. It can be said that the effect is very large.

In the method of the present invention, a screening process for removing foreign matter in the raw material can be performed before crushing and rolling the pumpkin seeds, and here, an electromagnetic separator is used to remove iron pieces, and a wind separator is used to remove other foreign matters. , sieving machine, etc. are used.

Crushing and rolling destroy the cell membranes of the raw material to make it easier to release oil, and crushing rolls are usually used.

Humidification and heating treatments denature and coagulate proteins.

It also decomposes various enzymes to facilitate oil separation, and is carried out by heating and stirring with direct or indirect steam using a stacker or the like.

The heating temperature in the present invention is preferably 80° C. or lower; if the temperature is too high, the amount of vitamins will be reduced as described above, and if it is too low, the oil extraction efficiency will be reduced.

There are two types of squeezing: batch presses using board-jime hydraulic presses and squirrel cage presses, and continuous presses using expellers (continuous oil presses). . This oil extraction machine uses a screw to continuously push raw materials into a cylinder and squeeze out the oil. Normally, it is squeezed twice, the first time at low pressure and the second time at high pressure, resulting in a residual oil of around 6-7%.
According to experiments conducted by the present inventors, in the case of an expeller, there is a risk that the temperature will reach a high temperature of 100°C or more due to frictional heat, so the method of extracting oil at a low temperature of 80°C or less using a cage press yields oil of excellent quality. It turned out to be favorable.

The present invention will be explained below with reference to Examples, but the present invention is not limited thereto.

Example 30 kg of pumpkin seeds were collected from a food factory, carefully selected using a sieve and a magnetic separator, washed with a washer with an agitator, and then dried in a drier to provide seeds for oil production. This product had a moisture content of 10% and an oil content of 16%.

After heating the seeds to 80°C for 10 to 20 minutes, they are crushed and rolled using rolling rolls, then humidified and heated in a steamer at 759°C to 80°C, and then tempered using a precious wood cage press. 30 minutes at 100Kg/am, 300Kg
/Cnt for 1 hour, about 10% of the raw material
Obtained crude oil from pumpkins and seeds. After washing this crude oil with hot water, water was subsequently removed using a vacuum dehydrator to obtain bumpkin oil as a product.

The analytical values for this product are shown in Table 3.

As can be seen from Table 3, the bumpkin oil obtained by the method of the present invention has a vitamin A potency of 440 in international units (IU).
In addition, the content of linoleic acid in the fatty acid composition is quite large, and it is characterized by a very low content of linoleic acid, which is related to the susceptibility of oil to oxidation. Using this Table 3 and the compression method using a normal expeller, steamed to 100%
Comparing the results with Table 2, which shows the analytical values of bumpkin oil obtained at temperatures above 0.degree. C., the significant difference in properties between the two oils lies in the magnitude of "vitamin A potency." As mentioned earlier, the normal manufacturing method involving hexane extraction requires an oil and fat refining process, so as a result of chemical and physical adsorption, high-temperature deodorization treatment, and other high-temperature treatments, carotene is adsorbed and removed and thermally decomposed. This is thought to be because the

In addition, as can be seen from Table 3, the fact that the bumpkin oil obtained by the method of the present invention has a high vitamin 8 content is due to its ability to enhance dark adaptation of the retina, prevent abnormal dryness of mucous membranes, and prevent keratinization. It is expected to have the effect of increasing the 12- function of the gallbladder, and because it retains the original linoleic acid content, it has the effect of lowering plasma cholesterin levels, which are associated with arteriosclerosis. From a nutritional and physiological standpoint, it can be said to be extremely excellent.

Next, the peroxidation stability values of the bumpkin oil obtained by the present invention and other ordinary edible oils are compared and shown in Table 4.

Time until peroxide value reaches 100 meq/kg (
AOM test), the other compared vegetable oils all had values around 10 hours, but bumpkin oil had a value of 18 hours.
It showed excellent results over a long period of time. This shows that it has excellent oxidative stability, which is extremely important when evaluating nutritional supplements.

As shown in Tables 2 and 3, the bumpkin oil obtained by the present invention originally has a low content of lylunic acid, and because it is operated at low temperatures, components that have an antioxidant effect on lipids are also lost. As a result, the time taken to reach a peroxide value of 100 meq/kg in the AOM test shown in Table 4 was significantly longer than that of other ordinary edible oils. It can be seen that it has excellent oxidation properties and storage stability. In this way, the bumpkin oil of the present invention can be said to be an edible oil with a high content of vitamin A, a large amount of linoleic acid retained, and excellent nutritional and physiological properties, as well as excellent antioxidant properties. 15- Yes.

The bumpkin oil of the present invention can be used as an edible oil in the usual way, but as mentioned above, it is a natural product without using chemical additives, and as mentioned above, it has a lower vitamin content compared to ordinary refined edible oils. Because of its properties such as large size, it can be used as a table oil sprinkled on dishes, and can be added to various foods and drugs to provide nutritional reinforcement, so it can be used as a so-called health food or nutritional supplement. be. These can be used in all commonly used health foods and nutritional supplements, such as in bottles, capsules, and paste forms.

In addition, the present invention makes it possible to effectively utilize pumpkin seeds, which are currently discarded, and to effectively utilize and save resources.The industrial effect is extremely large, and the present invention also has an industrial effect. It can be said that this is an excellent invention.

Agent Akitoshi Ogiri Agent Akiko Ogiri

Claims (2)

[Claims] (1) Pumpkin oil with high vitamin A content obtained from pumpkin seeds. (2) A method for producing pumpkin oil with a high vitamin A content, which comprises crushing and rolling pumpkin seeds, humidifying and heating them at a low temperature of 80° C. or lower, and then cold-pressing them.