RU2278152C1 - Method for production of vegetable oil (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular fat-and-oil industry.

SUBSTANCE: claimed method includes seed grinding to produce fiber, followed by pressing to oil isolation. Before seed grinding seeds are mixed with wheal germ foul in amount of 1.0-10.0 % based on seed volume, and as a result vegetable oil contains 0.2-1.0 % of wheal germ oil. In another embodiment method includes vegetable oil deodoration in deodorizer. Wheat germ oil in amount of 0.2-1.0 % is additionally introduced into deodorizer, and deodoration is carried out at 160-220°C and rest pressure of 3-20 Hg mm. Method of present invention makes it possible to increase oil storage time by 3 times.

EFFECT: vegetable oil of increased stability when roasting due to wheal germ oil addition.

2 cl, 6 tbl, 2 ex

Description

The invention relates to the field of food industry, namely to the oil industry.

The main reason for the decline in the quality and consumer properties of vegetable oils is the oxidation of glyceride-fats with molecular oxygen. Even at shallow depths of oxidation, taste and smell noticeably change and so-called food spoilage of vegetable oil occurs.

Moreover, the process of oxidation of glycerides-fats of vegetable oil occurs both at the stage of obtaining vegetable oil, and during its storage.

There are known substances called antioxidants, the introduction of which into vegetable oils causes inhibition of the oxidation process by molecular oxygen. The action of these antioxidants externally manifests itself in lengthening the induction period of autooxidation. The composition and origin of antioxidants are diverse. Some antioxidants are made synthetically, while their use in vegetable oils is limited.

However, existing methods of protecting vegetable oils from oxidative degradation by introducing antioxidants into them have the following disadvantages:

- upon receipt of the vegetable oil, it is not possible to exclude the effect of oxygen on it, enhanced by heating, thus, the administration of antioxidants already occurs in vegetable oils, subjected to a certain degree of thermal oxidative degradation;

- the introduction into the human body with vegetable oil of antioxidants, especially of synthetic origin, inhibits their oxidative degradation during assimilation, which significantly reduces the biological value of the consumed vegetable oil;

- the used antioxidants, increasing the induction period of the thermooxidative degradation of vegetable oils, do not change the autocatalytic characteristics of the oxidation of glycerides-fats, which makes the use of antioxidants in vegetable oils pointless at high temperatures - food frying temperatures.

A known method for producing sunflower oil, including the separation of seeds, conditioning, grinding seeds and kernels, heat treatment and pressing (see RU 2134716 C1, 11 11/1/06, 08/20/1999).

The disadvantage of this method of cooking oil is the low quality of the resulting product, which has a low shelf life.

Known functional food product based on vegetable oils, containing a mixture of rapeseed, soybean, sunflower oil or a mixture of unrefined sunflower, linseed edible oils and unrefined wheat germ oil (see RU 2169478 C1, A 23 D 9/00, 06/27/2001).

The disadvantage of this product is its use without heat treatment, only as a biologically active product with certain properties.

The closest analogue to one of the options is a method for producing vegetable oils, including grinding seeds to obtain pulp, heat and thermal treatment with a reagent, and oil separation by pressing, and aminoacetic acid glycine is used as a reagent in an amount of 0.3-1.0% by weight of mint ( see RU 2219227 C1, C 11 V 1/00, 12.20.2003).

The disadvantages of the closest analogue are the low resistance of the oil to oxidation during heat treatment and the low quality of the product, as well as the use of a chemical substance as a reagent.

The closest analogue to the second method for producing oil is a method for producing vegetable oil, including deodorizing vegetable oil at a temperature of 220-230 ° C and a residual pressure of 0.13-0.4 kPa (see "Technology of fats and fat substitutes", Paronyan V.Kh and al., M., Light and Food Industry, 1982, pp. 161-164).

The disadvantages of the closest analogue are the low resistance of the oil to oxidation during heat treatment, as well as the low quality of the product.

The objective of the invention is to expand the range of vegetable oils of high quality.

The problem is solved in that in a method for producing vegetable oils, including grinding the seeds to obtain pulp and isolating the oil by pressing, according to the invention, before grinding the seeds, they add wheat germ flour in an amount of from 1.0 to 10.0% of the seed volume, which ensures the content of wheat germ oil in vegetable oil from 0.2 to 1.0%.

The problem is also solved by the fact that in the method for producing vegetable oils, including deodorizing vegetable oil in a deodorizer, according to the invention, wheat germ oil is additionally supplied to the deodorizer in an amount of 0.2 to 1.0%, and deodorization is carried out at a temperature of 160-220 ° C and a residual pressure of 3-20 mm RT. pillar.

The technical result of the invention is to increase the shelf life of oil by 3 times, ensuring the effect of stability of vegetable oil during frying due to the introduction of wheat germ oil in vegetable oil in the declared amounts. Since the accumulation of peroxides in oil decreases at a temperature of 140-200 ° C by 3-4 times, the consumption of fatty acids decreases by 2-3 times and the polymerization processes of oil thickening are reduced by 5-6 times.

And also due to the introduction of wheat germ oil into vegetable oil, its biological value is increased, since a 1.5 and 1.3 times decrease in the production of reactive oxygen species during spontaneous and induced chemoluminescence is noted, which indicates an increase in intracellular antioxidant protection and an increase in body resistance to various viral and infectious agents.

Wheat germ oil is widely used as a biologically active food supplement due to its unique composition.

Tables 1, 2, 3 present data on the biochemical, fatty acid, and vitamin composition of wheat germ oil.

Table 1.
Biochemical composition of wheat germ oil. No. p / p Components Content,% wt. Extraction Pressing one. Glycolipids, phospholipids, pigments 2,3 3.8 2. Monoglycerides 2.0 1,1 3. Diglycerides 3.3 1,5 four. Triglycerides 76,2 76.1 5. Sterols 1,0 4.3 6. Free fatty acids 6.0 4.3 7. Hydrocarbons 5,0 2.7 8. Waxes, esters of sterols 4.1 6.0 Table 2.
The fatty acid composition of wheat germ oil obtained by cold pressing. No. p / p Acid name Content, mg / g one. Myristine 1.3 2. Palmitic 141.1 3. Palmitooleic 1.3 four. Stearin 6.0 5. Oleic 113.1 6. Linoleic 354.1 7. Linolenic 111.6 8. Erukova 22.2 Table 3.
Vitamin content in wheat germ oil. No. p / p Vitamin Name Content, mg% one. Carotenoids (Vitamin A) 1.1-8.6 2. Ergosterol (Vitamin D) 1.2-1.6 3. Tocopherols (Vitamin E) 170-600 four. Pantothenic acid 12-16 5. Folic acid 2-3

All studies show a high degree of influence of wheat germ oil as a natural complex system of antioxidant functions of lipid peroxidation. In such a complex system as wheat germ oil, it is impossible to isolate a specific component responsible for peroxidation. Wheat germ oil has a high content of such a natural antioxidant as tocopherol (the content of tocopherols in all known natural compounds has no analogues of wheat germ oil) and the presence of such a powerful immune stimulator and lipid peroxidation regulator as octacosanol.

Octacosanol not only inhibits the thermo-oxidative decomposition of fatty acids, but also under certain conditions (at elevated temperatures) it can restore double bond peroxide groups formed in fatty acids during oxidation.

The use of wheat germ oil as an antioxidant when introduced into fats significantly reduces oxidative polymerization during frying. Thus, the addition of 0.2-1.0% wheat germ oil to lard increases its thermal stability from 3 to 12 hours, regulating the formation of peroxides. The addition of wheat germ oil to rapeseed oil significantly reduces oxidative polymerization during frying, while the loss of oleic acid was completely suppressed, the decomposition of linoleic acid was slowed down by 2/3, and linolenic acid by 1/2.

The effect of wheat germ oil on the thermal stability of sunflower oil was evaluated by the kinetics of the accumulation of peroxides (peroxide number, mol 1 / 2O) and the change in the thiobarbituric number (density / g) when thermostatically controlled 50 ml of oil in open containers at temperatures of 140 and 160 ° C, which simulated the process of frying food.

Table 4 shows the data on the change in the peroxide value during thermostating of sunflower oil with the addition of wheat germ oil.

Table 4.
The effect of temperature control on the peroxide value of sunflower oil with the addition of wheat germ oil (MW). Temperature ° C The content of the MW in sunflower oil,% The content of peroxides, mol 1 / 2O in time, hour 0 2 four 7 140 No additives MPZ 2.0 5.3 7.1 10.6 0.2 2.0 3,5 3.4 3.3 1,0 2.0 3.3 3.0 3.0 0.1 2.0 3.0 2.7 2.6 160 No additives MPZ 2.0 3.8 4,5 6.0 0.2 2.0 2,3 2.2 2.0 1,0 2.0 2.2 1.8 2.0

A similar picture is observed for the effect of wheat germ oil on thermostability and for the change in the thiobarbituric number during thermostating.

Example 1

Flour of wheat germ in an amount of 10.0% is added by continuous dosing to peeled sunflower until the stage of rolling and obtaining pulp. Next, the resulting mixture is pressed to obtain oil.

The development of the introduction of wheat germ oil by adding wheat germ flour to the stage of pressing the sunflower was carried out at the Liskinsky oil extraction plant of the Voronezh region and at the experimental industrial production of the Weidel sunflower institute in the Belgorod region.

The summary results of the obtained unrefined non-deodorized sunflower oil are presented in table 5.

Table 5.
The results of the analysis of sunflower oil with the introduction of wheat germ oil. Test location Conditions Peroxide value, mmol / kg 1 / 2O Acid number, mg KOH / g Tocopherols α β + γ ∑ Liski without input MPZ 16,2 1.48 47.7 4.2 51.8 with the introduction of MPZ 8.2 0.87 50,0 2,4 52,4 Weidelevka without water MPZ 11.04 6.5 58.4 2.6 61.0 with the introduction of MPZ 1,69 3.0 61.6 2.1 63.7

Example 2

Wheat germ oil is fed in an amount of 0.2 to 1.0% directly to the deodorizer. Oil deodorization is carried out at a temperature of 170 ° C and a residual pressure of 17 mm RT. pillar.

Summary data on the quality of refined deodorized oil with the introduction of wheat germ oil are presented in table 6.

Table 6.
The results of the analysis of sunflower oil with the introduction of wheat germ oil. Deodorization Conditions Peroxide value, mmol / kg 1 / 2O Acid number, mg KOH / g The content of tocopherols, mg% Without input MPZ 2.0 0.5 51,2 Input MPZ 1.0% 1,2 0.3 62,4 Input MPZ 0.5% 0.8 0.25 61.0 Input MPZ 0.2% 1,1 0.3 62.8

The resulting vegetable oil has the stability of vegetable oil during frying, increased shelf life and high biological value.

Claims (2)

1. A method of obtaining vegetable oils, including grinding the seeds to obtain pulp, and the selection of oil by pressing, characterized in that before grinding the seeds they add wheat germ flour in an amount of from 1.0 to 10.0% of the seed volume, which provides the oil content of wheat germ in vegetable oil from 0.2 to 1.0%. 2. A method for producing vegetable oils, including deodorizing vegetable oil in a deodorizer, characterized in that the wheat deodorizing oil is additionally supplied to the deodorizer in an amount of 0.2 to 1.0%, and the deodorization is carried out at a temperature of 160-220 ° C. and a residual pressure 3-20 mmHg Art.