KR102368266B1 - Method for manufaturing sunflower salad oil with good taste and scent - Google Patents

Abstract

The present invention relates to a method for manufacturing sunflower salad oil with excellent taste and fragrance, by washing sunflower seeds and using a stir-frying pot to keep the sunflower seeds at a temperature of 190 to 200 ° C. a first step of keeping it below; In the second stage of completely removing smoke (combustion process) and cooling at room temperature, the sunflower seeds are milked at a low temperature at a heater temperature of 100~120℃ using an expeller milking machine to maintain the nutritional content and flavor of sunflower seeds. After the third step of making the mixture, thereafter, the fourth step of obtaining sunflower seed oil by performing a filtration process, thereafter, the fifth step of crushing the cake obtained after expeller processing into small pieces using a grinder, in the crushed foil In the sixth step of pouring 100°C water and maintaining the water temperature at 80°C for 24 hours, and after that, in the sixth step, in the state where the residue is settled and only the top water is floating, the water and oil are separated using an oil-water separator to obtain sunflower seed oil A seventh step of obtaining , and an eighth step of obtaining salad oil by mixing the oil of the fourth step and the oil of the seventh step to perform a dewaxing process.

Description

Method for manufacturing sunflower salad oil with excellent taste and fragrance

The present invention relates to a method for producing sunflower salad oil having excellent taste and fragrance, and more specifically, by washing sunflower seeds and then roasting them in an unpeeled state to obtain oil first, and then reprocessing the cake to obtain 2 It relates to a method for producing sunflower salad oil with excellent taste and fragrance, in which tea oil is obtained, primary oil and secondary oil are mixed, followed by a dewaxing process (winterization) to finally produce salad oil through a filtration process.

Sunflower is an annual cultivated plant belonging to the Asteraceae family that grows up to 2-3 m in length. It is nutritionally rich in vitamin content. In particular, the content of vitamin E is superior to other oils and fats, so it has been found to be effective for skin and vision disorders. .

In addition, it contains choline, which promotes the absorption of high-calorie foods such as protein and fat, which further enhances the efficacy of sunflower seeds. am.

On the other hand, according to the Republic of Korea Patent Publication No. 10-2011-0033878 (published on April 01, 2011) (Title of the invention: sesame oil using sunflower seeds and manufacturing method thereof), a process for producing sesame oil using sunflower seeds is described. That is, the method for manufacturing sesame oil using sunflower seeds includes a first step of preparing sunflower seeds suitable for the amount of sesame oil to be manufactured; A second step of peeling the prepared sunflower seeds with a dedicated peeler by selecting ones with a shiny and plump shell; A third step of mixing the peeled sunflower seeds with unpeeled sunflower seeds in a ratio of 7:3 so as to add flavor and strong taste; a fourth step of cleaning the mixed sunflower seeds by putting them in a grain washing machine; A fifth step of drying the washed sunflower seeds by draining the water, putting them in a dryer and heating at a temperature of 60° C. for 2 hours; a sixth step of slowly roasting the dried sunflower seeds in a roaster by setting the heater temperature to 200°C and the grain temperature to 150°C; And when the temperature of the grain reaches 150 ℃, it is characterized in that it consists of a seventh step of roasting for 2 more minutes, then quickly taking it out and putting it in a compression milking machine for milking.

However, the method for producing sesame oil using the sunflower seeds has a problem in that the process is cumbersome and the yield is lowered by the process of mixing the unpeeled and the peeled ones.

The present invention has been made in view of the circumstances of the prior art, and an object of the present invention is to provide a method for producing sunflower salad oil having excellent taste and fragrance.

In order to achieve the above object, according to a preferred embodiment of the present invention, the sunflower seeds are washed and the sunflower seeds are maintained at a temperature of 190 to 200 ° C. The first step of maintaining
The second step is to completely remove the smoke and cool it at room temperature.
The third step of milking sunflower seeds at a low temperature at a heater temperature of 100 to 120 ° C using an expeller milking machine to maintain the nutritional taste and aroma of sunflower seeds;
After that, a fourth step of obtaining sunflower seed oil by performing a filtration process,
After that, the fifth step of crushing the obtained foil (cake) using a grinder after processing the expeller,
A sixth step of pouring 100°C water into the crushed foil to maintain the water temperature at 80°C for 24 hours, and
After that, in the sixth step, in a state in which the residue sinks and only the upper water floats, a seventh step of separating water and oil using an oil-water separator to obtain sunflower seed oil, and
and an eighth step of mixing the oil of the fourth step and the oil of the seventh step to perform a dewaxing process to obtain salad oil,
In the eighth step dewaxing process, it is put in a cooling room at 20-27°C, cooled to 13°C within 6-12 hours, and hard oil crystals start to precipitate, and then the cooling rate is slowed down to 7°C for 17-18 hours. After cooling, it is characterized in that the resulting crystalline (hard oil) solid fat is separated by filtration for 3 to 5 days by keeping it at about 6 ° C for a long time to obtain salad oil,
Through the fourth and seventh steps, more oil can be obtained from sunflower seeds than before, and the taste and aroma of sunflower seeds can be maintained,
In the salad oil acquisition process of the eighth step, it is characterized in that the sunflower seed salad oil is obtained by filtering with a filter press or a rotary suction filter installed in a low temperature room to remove solid fat,
There is provided a method for producing sunflower salad oil with excellent taste and fragrance, characterized in that the gourd can be used as a sweet rice feed by frying the skin after milking.

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In addition, preferably, the second step is characterized in that the primary benzopyrene generation removal process, and the third step is a secondary benzopyrene generation removal process in which taste and flavor are destroyed when the heater temperature is high.

According to the method for producing sunflower salad oil excellent in taste and fragrance according to the present invention, sunflower seed oil having an oil content (yield) of about 99% compared to seeds can be obtained.

In addition, after washing the sunflower seeds and frying them in an unpeeled state, oil is obtained firstly, and then the cake is processed again to obtain oil secondarily, and the primary oil and the secondary oil are mixed to obtain a dewaxing process ( winterization) to finally produce salad oil through a filtration process, so that sunflower salad oil with excellent taste and fragrance can be manufactured.

1 is a process diagram for explaining a method of manufacturing sunflower salad oil excellent in taste and flavor according to a preferred embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a process diagram for explaining a method for producing sunflower salad oil excellent in taste and fragrance according to a preferred embodiment of the present invention.

On the other hand, looking at the characteristics of sunflower seed oil, it is about 70% of the content of linoleic acid, an unsaturated fatty acid, and is an essential fatty acid oil that cannot be synthesized by itself in the human body. In addition, the content of alpha-tocopherol is very high 80-90 mg/100g, and it contains a large amount of plant sterols such as β (beta) sitosterol, stigma sterol, and campesterol (seed 400). -500mg/100g).

In addition, plant sterols are known to lower blood cholesterol levels.

As for low-temperature milking performance, it shows a specific gravity of 0.920 to 0.927 at room temperature, and a melting point and freezing point at -16°C to -18°C below zero.

Hereinafter, a milking method for obtaining oil from raw sunflower seeds according to the present invention will be described.

After washing the sunflower seeds, use a stir-frying pot to keep the temperature of the sunflower seeds at 180~200℃ and fry them (5-6 minutes). Keep the moisture below 10% (drying and stir-frying step) (S2).

Thereafter, the smoke is completely removed (combustion process), and cooled at room temperature (primary benzopyrene generation removal process) (S4).

After that, using an expeller milking machine (heater temperature 100 ~ 120 ℃ low temperature milking (reason: to maintain the taste and flavor of nutrients, if the heater temperature is high, taste and flavor are destroyed (secondary benzopyrene generation is removed) process) (S6).

Thereafter, the filtration process is performed to obtain oil (the first oil acquisition process) (S8).

After that, for the foil obtained after the expeller processing,

A process similar to the process of processing the skim foil (cake) left as a by-product in the conventional red pepper seed oil manufacturing process (the content filed by the applicant of the present invention) is performed,

A step of crushing the obtained foil (cake) using a grinder after the expeller processing (S10),

Pouring 100 ℃ water into the crushed foil to maintain the water temperature at 80 ℃ for 24 hours (S12), and

After that, in the above step, in a state in which the residue sinks and only the upper water floats, water and oil are separated using an oil-water separator to obtain sunflower seed oil (secondary oil acquisition process) (S14).

In the above process, sunflower oil is milked from sunflower seed raw material in a granular (powdered) form having a particle size of approximately 18-mesh of 90% or more (primary oil acquisition process), and the remaining powdery foil is secondly crushed, temperature After maintaining the oil for a certain period of time and then separating water and oil using an oil-water separator to obtain sunflower seed oil (secondary oil acquisition process), more oil can be obtained from sunflower seeds than before, and the The taste and aroma can be maintained.

A subsequent process is performed by mixing the primary oil and the secondary oil obtained in the above process.

In order to preserve the natural savory taste and aroma, the dewaxing process is performed by making salad oil that preserves the nutty taste and aroma of natural sunflower seed oil. The mixed (primary oil and secondary oil) oil is cooled to 5~7℃ slowly over about 50 hours to precipitate solid fat. The solid fat is removed by filtration to obtain sunflower seed salad oil. The time and temperature of the solid fat precipitation process are not limited above.

To explain again, heat the seed shell to 190℃ (seed temperature) (the temperature of the stir-fry is 220℃ or higher) until it turns dark brown (Reason: To avoid burning the kernel seeds, a fragrant taste and aroma can be obtained). After milking, the cake can be used as a simple feed.

It can be used as a simple feed by stir-frying the skin.

A feature of the present invention is that the sunflower seeds are roasted as they are.

Thereafter, the milking process is performed, and oil is obtained through a dewaxing (Winterization) process (S16).

In the dewaxing process, it is put in a cooling chamber at 20~27℃ and cooled to 13℃ within 6~12 hours to start to precipitate hard oil crystals. Continue to slow down the cooling rate and cool to 7°C for 17 to 18 hours, and then leave it at 6°C for a long time to filter out the formed crystalline (hard oil) solid fat. It takes about 3-5 days.

According to the method for producing sunflower salad oil excellent in taste and fragrance according to the present invention, sunflower seed oil having an oil content (yield) of about 99% compared to seeds can be obtained.

In addition, after washing the sunflower seeds and frying them in an unpeeled state, oil is obtained firstly, and then the cake is processed again to obtain oil secondarily, and the primary oil and the secondary oil are mixed to obtain a dewaxing process ( winterization) to finally produce salad oil through a filtration process, so that sunflower salad oil with excellent taste and fragrance can be manufactured.

On the other hand, the present invention is not limited to the above-described embodiment, and various changes and modifications can be made within the scope that does not deviate from the technical gist and gist of the invention.

Claims (2)

The first step of washing the sunflower seeds and using a stir-frying pot to keep the sunflower seeds at a temperature of 190~200℃ and fry them for 5~6 minutes to keep the moisture below 10%,
The second step is to completely remove the smoke and cool it at room temperature.
The third step of milking sunflower seeds at a low temperature at a heater temperature of 100 to 120 ° C using an expeller milking machine to maintain the nutritional taste and aroma of sunflower seeds;
After that, a fourth step of obtaining sunflower seed oil by performing a filtration process,
After that, the fifth step of crushing the obtained foil (cake) using a grinder after processing the expeller,
A sixth step of pouring 100°C water into the crushed foil to maintain the water temperature at 80°C for 24 hours, and
After that, in the sixth step, in a state in which the residue sinks and only the upper water floats, a seventh step of separating water and oil using an oil-water separator to obtain sunflower seed oil, and
and an eighth step of mixing the oil of the fourth step and the oil of the seventh step to perform a dewaxing process to obtain salad oil,
In the eighth step dewaxing process, it is put in a cooling room at 20-27°C, cooled to 13°C within 6-12 hours, and hard oil crystals start to precipitate, and then the cooling rate is slowed down to 7°C for 17-18 hours. After cooling, it is characterized in that the resulting crystalline (hard oil) solid fat is separated by filtration for 3 to 5 days by keeping it at about 6 ° C for a long time to obtain salad oil,
Through the fourth and seventh steps, more oil can be obtained from sunflower seeds than before, and the taste and aroma of sunflower seeds can be maintained,
In the salad oil acquisition process of the eighth step, it is characterized in that the sunflower seed salad oil is obtained by filtering with a filter press or a rotary suction filter installed in a low temperature room to remove solid fat,
A method of manufacturing sunflower salad oil with excellent taste and flavor, characterized in that the gourd can be used as a sweet rice feed by frying the skins after milking. According to claim 1, wherein the second step is characterized in that the primary benzopyrene generation removal process, and the third step is a secondary benzopyrene generation removal process in which taste and flavor are destroyed when the heater temperature is high. How to make sunflower salad oil with excellent flavor.

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