WO2002081606A1

WO2002081606A1 - Cupua seed-origin fat, process for producing the same and use thereof

Info

Publication number: WO2002081606A1
Application number: PCT/JP2002/003472
Authority: WO
Inventors: Makoto Nagasawa
Original assignee: Cupuacu International, Inc.
Priority date: 2001-04-06
Filing date: 2002-04-05
Publication date: 2002-10-17
Also published as: JP2004189759A

Abstract

Cupua fat originating in cupua seeds which is free from any excitants such as caffeine or theobromine and contributes to good health and health foods such as chocolate produced by using the same.

Description

Description Oils and fats derived from cupuas seeds, method for producing the same and uses thereof

The present invention relates to a cupuas oil product such as a health food such as a chocolate-like confection, which contains a cupuas oil derived from cupuacu (Cupuacu-Theobroma grandfi florum (Wi1 derow ex Sprengel) Schumann). Background art

Cupuacu is the common name of Theobroma grandf iflorum (Wi1 l derow ex Sprenge l) Schumann and is a tropical plant belonging to the genus Theobroma of the family Stercul i aceae. This family includes almost 50 genera and 75 species of trees (including arboreal and shrub), of which almost all species are tropical. The genus Theobroma is broadly classified into six subgenus, Androretalum, Glossos talum, Oreanthes> Telmatocarpus, and Theobroma, and is further classified into 22 species.

Kupuas is a cultivar of the sub-genus Glososore t alum, a tree species belonging to Theobromas, and is currently grown natively or on a very small scale in the Amazon River basin in South America. In addition to being used by local residents, the flesh is processed into juice, nectar, jelly, sorbet, ice cream, yogurt, etc., on a small scale. The tree is an evergreen shrub that is well adapted to shade and is therefore suitable for symbiosis with other plants. Open white or pale yellow flowers throughout the year, and then produce 1.2 to 1.3 kg of fruit. The pulp of the fruit accounts for about 40% of the total weight and contains an average of 30 to 40 seeds. Seeds have traditionally been discarded as useless or, at best, used as livestock feed. Disclosure of the invention

The present inventors have proposed that the Kupuas tree is a shrub that is native to the Amazon and highly shade-adapted as described above, that is, it has a high symbiotic ability with other tree species in the tropical rainforest, and for example, planting eucalyptus and palm trees suitable for greening The so-called “agroforestry” is particularly suitable for planting trees to restore the revegetation of the degraded rainforest, and we believe that it can greatly contribute to the preservation and restoration of rainforests and the promotion of local industries.

Although the pulp of Kupuas seeds is used by small indigenous people for small-scale consumption, the fruits of Kupuas have large and large amounts of seeds as described above, and the weight of the seeds is approximately 17- Despite reaching 18%, Kupuas seeds are usually disposed of by landfill. If a valuable and effective use of the Kupuas seeds is found, the value of the Kupuas tree will increase, which will increase the cultivation of the Kupuas tree and prevent the deforestation of the rainforest.

In view of this situation, the present inventors have conducted intensive studies on the effective use of currently almost worthless cupuas seeds and found that the seeds of cupuas contain a large amount of low-melting high-quality oils and fats. In addition, the seeds of the cupuas are collected, which are, for example, washed, fermented (may be washed before fermentation), dried, roasted by a specific treatment, unhulled by a specific treatment, and crushed. It has been found that, for example, crude or refined cupuas oils and fats useful for the production of health foods, medicaments, and cosmetics of the present invention can be industrially advantageously produced by subjecting them to each step such as squeezing and pressing. In addition, the cupace in the present invention may be not only a naturally occurring cupath but also a variant thereof. That is, any of the varieties of cupuas obtained by crossing a cupuas with another plant or by genetic processing of a cupuas can be any of the cupuas according to the present invention as long as the following crude cupuas or purified cupuas fat can be produced therefrom. The fat or oil obtained from such a Kupuas variety is the cupuas fat or oil in the present invention.

Furthermore, the present inventors have obtained the purified cupuas fat, melting point is 29 to 32 t: By taking advantage of these characteristics of refined cupuas fat, it has a unique fatty acid composition that is close to body temperature, and refined cupuas fat can be used as required for refined cupuas fat, for example, sugar, powdered milk, vegetable oil (palm oil, coconut oil, nayu oil, etc.) Can be used to obtain chocolate-like confectionery that has excellent flavor and taste, and to mix processed foods such as margarine and whipped cream with an appropriate amount of refined cupuas fats and oils. It has been found that it is possible to improve the quality of foods, and that refined cupuas fat is also useful as a base for oily cosmetics such as creams and lipsticks with high skin protection effects, and pharmaceuticals such as suppositories and ointments. Crude cupuas fats have the same utility as refined cupuas products, so crude cupuas fats alone or in combination with refined cupuas fats should be used in various fields as raw fats and oils like refined cupuass. Can be.

Furthermore, the present inventors have also obtained the following findings.

The first characteristic of crude or purified cupuas fat is that it does not substantially contain physiologically active substances having a strong stimulating arousal effect, such as caffeine and theopromin, and has a human body temperature of 29 to 33 with a melting point of 29 to 33. Its melting characteristics are extremely sharp, exhibit supercooling properties, accompany volume shrinkage upon solidification, and exhibit a polycrystalline form. The typical physicochemical properties and fatty acid composition are as shown below, and the content of arachidic acid is about 9 times or more and the content of oleic acid and linoleic acid is about 1.3 times that of cocoa butter. It can be seen that the ratio of saturated fatty acids / unsaturated fatty acids is high and is therefore between 1.0 and 1.1. Although the contents of oleic acid, linoleic acid, arachidic acid and behenic acid are significantly higher, monounsaturated fatty acids such as oleic acid and linoleic acid are more active oxygen in vivo than polyunsaturated fatty acids. Purified cupuas fat is useful as a health food that contributes to prevention of lifestyle-related diseases and maintenance of health, since it is less susceptible to oxidation by water and has the same activity of lowering cholesterol and neutral fat in blood. According to the present invention, a chocolate-like confection can be produced using the cupuas fat as described above. Kupu Unlike cocoa butter, which is a raw material for chocolate, for example, cocoa butter does not substantially contain stimulants such as caffeine and theopromine.Therefore, foods such as chocolate-like confections using cupuas fat are less than thiocholate. Are also preferred over health.

Furthermore, since chocolate contains stimulants, stimulants or stimulants such as caffeine and theopromine, pregnant women are reluctant to eat chocolate, but they do not substantially contain such agents. Chocolate-like confections made using cupuas seed-derived fats and oils instead of cocoa butter have a similar taste and flavor to thiocholate, so pregnant women can use chocolate-like confections (kupuas chocolates) made from cupuas fats and oils. There is no problem eating it as a substitute for chocolate confectionery. Milk chocolate has the problem of lactose allergy. Milk contains lactose, and eating milk and milk-containing milk chocolate, for example, produces hives and allergies that cause diarrhea. Cupuas chocolate has a mild flavor, similar to milk chocolate, without the need to actively add milk to produce it. Therefore, eating chocolate-like confections made from kupuas fats helps maintain or improve health over eating chocolate. This is also a new discovery of the present inventors.

The present inventors have further conducted intensive studies on cupuas oils and fats and tychocholate-like confections produced therefrom. Workability is improved, and the chocolate-like confectionery produced has a smooth tongue-like flavor, and the melting point of cupuas fat is low. In such a case, if cocoa butter is blended with cupuas oil or fat or chocolate-like confectionery as a melting point modifier, such problems can be solved. discovered.

The present inventors have studied a first step in which Kupuas oil or fat is fermented with Kupuas seeds to obtain Kupuas beans, roasting Kupuas beans, threshing and collecting endosperm, and grinding this to obtain crude Kupuas. It has been found that the production can be carried out industrially by a production method including a second step of obtaining a purified cupuas by pressing a crude cupuas fat and oil, if desired, and a purified step.

In addition, the inventors of the present invention have repeated studies on a more industrially advantageous method for producing cupuas fats and oils. As a result, in the case of cacao beans, the cacao beans after fermentation are used in a hot air roasting machine or a direct fire roasting machine. It was found that roasting in a roasting machine easily peels the hull and allows easy collection of endosperm, but it is not as easy as in cocoa beans to collect endosperm from cupuas seeds.

In other words, the hull of the cupuas seed after fermentation is different from the hull of cocoa beans, but it is elastic but thick and hard, and unlike cocoa beans, the hull does not come off easily even when roasted. The endosperm and the hull are separated by mechanical means such as a crusher or the like, but the endosperm adheres to the hull at a high rate, and the yield of endosperm alone is low. Because the outer skin is sour and the tongue feels bad, endosperm with a hull is not good for food. Therefore, the hull with the endosperm is crushed by the above mechanical means, the endosperm, the hull and the hull with the endosperm are separated, and the hull with the endosperm is crushed by the mechanical means and repeated. Thus, even if an attempt is made to obtain endosperm with a high yield, the yield is as low as about 40%, and the operation becomes complicated and takes time. The present inventors have found that, in the case of cupuas seed, unlike the case of cocoa beans, a large amount of oil exists between the endosperm and the hull, and this oil adheres the endosperm and the hull, and the endosperm is We found that it was difficult to separate.

As a result of intensive studies to solve this problem, the present inventors have found that fermented cupuas seeds, i.e., cupuas beans, are not far-infrared without using a hot-air roasting machine or a direct-fired roasting machine. Roasting cupuas beans using coconut oil causes unexpected separation of endosperm from hull It has been found that the above-mentioned problems can be solved.

Furthermore, the present inventors unexpectedly contacted the cupuas beans with high-temperature water or heated water steam, then cut the outer skin of the cupuas beans and removed the endosperm from the cuts or removed the outer skin. The problem was solved, and it was found that this operation enables industrially more advantageous production of cupuas fats and oils. That is, the present invention

(1) First step of fermenting cupuas seeds to obtain cupuas beans, second step of roasting cupuas beans with far-infrared rays, threshing and collecting endosperm, and grinding this to obtain crude cupuas And, if desired, a method for producing a cupuas fat comprising a third step of squeezing the crude cupuas fat to obtain a purified cupuas fat.

(2) The first step of fermenting Kupuas seeds to obtain Kupuas beans, and after bringing Kupuas beans into contact with high-temperature water or heated steam, make a cut in the epidermis of Kupuas beans, And then roasting and then grinding to obtain a crude Kupuas fat, and, if desired, a third step of compressing the crude Kupuas fat to obtain a refined Kupuasu fat and oil. Method,

(3) a healthy diet characterized by containing the crude cupuas fat or oil according to the above (1) or (2) and the purified cupuas fat and lecithin or cacao butter;

(4) The health food according to the above (3), further comprising at least one selected from the group consisting of sugar, powdered milk, palm oil, coconut oil, and pine oil. ) The health food according to the above (3) or (4), which is a chocolate-like confection or a chocolate substitute,

(6) Processed foods, pharmaceuticals or cosmetics characterized by containing crude kupuas fats or refined kupuas, and

(7) The crude Kupuas fat is separated from the refined Kupuas fat by pressure treatment. Cake containing fibrous material or powder obtained by crushing it,

About. BRIEF DESCRIPTION OF THE FIGURES

Fig. 1 shows a typical production process of Kupuas fat by Method A.

Fig. 2 shows the production process of crude Kupuas fat and refined Kupuasu fat by Method B.

FIG. 3 shows a preferred embodiment of the present invention according to the C method. BEST MODE FOR CARRYING OUT THE INVENTION

Fig. 1 shows a typical production process of Kupuas oil and fat.

Preferred embodiments of the present invention are described in detail below. However, in the following description, “%” represents “% by weight”.

The fruits collected from the Kupuas tree are drupes, with an average weight of about 1 kg as described above, of which the pulp accounts for almost 40%, and the content of pectin and cuenic acid. It is high in taste and delicious, so it can be served as it is, and is suitable for use as a raw material in the production of processed foods such as juice, ice cream, jelly, and yogurt. By collecting them, the collection and collection of by-produced seeds can be made extremely easy and sanitary.

The cupuas seed thus collected and sorted can be subjected to, for example, the following kupuasu production process starting from the following fermentation and drying to obtain a crude kupuas fat or a refined kupuas fat.

That is, after rinsing the cupuas seeds with water as desired, the seeds are stored in a sealable wooden or plastic box of an appropriate size, and if sealed, the attached yeast grows naturally and ferment. Starts.醱 The fermentation proceeds for 5-7 days, Instead, the polysaccharides contained in the fibrous pulp are decomposed into alcohol by the alcohol fermentation, and acetic acid is generated by the acetic acid fermentation.

ク The Kupuas seeds that have passed through the fermentation process are then spread on appropriate mats and subjected to solar drying or forced drying under heating to dry the water content from about 55% to almost 6% or less. Thus, storage and storage are possible.ク Kupuasu seeds after fermentation are removed, for example, by sifting dirt and dust attached during drying. They are then filled into bags of appropriate size, such as jute or hemp, and stored and transported until used in the cupuas oil production process.

In the purification process, pebbles, metals, garbage, dust, etc. mixed in fermented and dried cupuas seeds, as well as contaminants such as flat beans and double beans, are screened with a filtration device, an electromagnet, compressed air, or the like. It is removed by using a small dust collector in combination as appropriate. Kupuas seeds that have completed the purification process are also referred to as Kupuas beans. The cleaning and purifying step may be performed before the fermentation step.

The purified Kupuas seeds (Kupuas beans) are roasted in the roasting process, and as a result, the water content of the Kupuas seeds is reduced from almost 6% to 2%, and the subsequent shelling process Facilitates the separation of the fibrous outer shell and endosperm. In such roasting, the temperature of the cupuas seeds is raised to a high temperature of about 130 to 150 using a hot-air or direct-fired roasting machine commonly used for roasting coffee, cocoa, and the like. Performed by holding for 30 minutes.

The roasted Kupuas seeds are crushed in a crusher, and then sieved to remove the fibrous shell (skin) to separate and obtain endosperm. The crusher treatment and the sieving treatment are repeated as appropriate until the outer skin becomes about 5% by weight or less. The thus obtained cupuas seed endosperm is poured into a mill and usually subjected to a two-stage grinding treatment to obtain a crude cupuas fat. In the first stage, the average particle size is 150 micron through a blade mill. In the second stage, it is ground by a ball mill to an average particle size of about 75 microns. In such a grinding treatment, about 54 to 59% of fats and oils contained in the cupuas endosperm are dissolved by the frictional heat, resulting in the formation of a paste or liquid or oil. If the obtained crude Kupuas fat is subjected to squeezing treatment using, for example, a hydraulic press, a purified Kupuasu fat is obtained. By this process, the refined cupuas fat is filtered under pressure. Refined cupuas fat is filtered in liquid form under pressure, and is liquid at about 40 or more under normal pressure, but becomes solid when the temperature is cooled. Therefore, the purified cupuas fat is separated and obtained in a liquid or solid state. In addition, crude or refined cupuas oils and fats are also produced by fermenting and drying cupuas seeds, pulverizing under pressure without removing the outer shell (skin), and filtering under pressure. . Thus, for example, it is manufactured by the above two methods. The fat content of the crude or purified cupuas fat is about 40 to 65% by weight.

Further, in the above production method (hereinafter abbreviated as Method A), the outer skin is softened and boiled before the roasting of the cupuas beans obtained by fermentation and drying, so that the endosperm is taken out, and then the endosperm is taken out. You may roast. That is, a crude cupuas fat and oil and a purified cupuas may be produced according to the process diagram shown in FIG. 2 (sometimes abbreviated as method B). In this case, the yield of the cupuas oil and fat is surprisingly improved by about 30% as compared with the case according to the first process chart. The processes of “fermentation”, “drying”, “roasting”, “threshing”, “milling” and “pressing” in Method B may be performed in the same manner as the corresponding processes in Method A.

The “roasting” treatment in the method B may be roasting using a far-infrared ray device described below, but may be roasting treatment using a hot-air roasting machine or a direct-fired roasting machine. Roasting and open fire roasting may be performed similarly to roasting cocoa beans. Contacting the cupuas with hot water or steam is preferably done by boiling the cupuas in water. A preferred embodiment in this case is described below.

The boil treatment may be performed according to a means known per se, and may be performed under normal pressure or under pressure. Usually, fermented and dried cupuas beans are boiled in boiling water for about 5 to 30 minutes under normal pressure, preferably for about 10 to 20 minutes. Preferably, the filled beans are placed on a colander, for example, to drain the water.

Instead of the above-described boiling treatment, a heating steam treatment may be performed. The heating steam treatment may be performed by a method known per se, may be performed under normal pressure, or may be performed under pressure. The temperature is usually about 100 or more, preferably about 100: to about 200.

A cut is usually made in the epidermis while the epidermis is soft, for example, using a mechanical means such as a cutlery or a knife. Remove the endosperm from the cut with human power or machine. Preferably, the removed endosperm is dried using, for example, a dryer, usually until the water content is about 6% by weight or less, and the endosperm is roasted by the above-mentioned means until the water content is about 2% by weight or less, for example, a grinder. The endosperm is ground using, a crude cupuas is obtained, and this is pressed to produce a purified cupuas. Further, a preferred embodiment of the present invention is shown in FIG. 3 (abbreviated as method C). The C method is described in detail below. However, in the following description, “%” represents “% by weight”. In method C, “fermentation”, “drying”, “threshing”, “milling” and “pressing” may be performed in the same manner as in method A or method B. Therefore, the step of fermenting and drying the cupuas seeds to produce cupuas beans may be the same as the method A or the method B.

Cupuas beans are roasted using a far-infrared ray device in the roasting process. The far-infrared device may be any device that can irradiate far-infrared rays and roast cupuas beans. The wavelength of far-infrared rays is preferably about 1 to 100, preferably about 4 to 50 m, and the number of units of the apparatus depends on the throughput of cupuas beans. Although it cannot be said unconditionally because it is greatly different, usually about 1,000 to 10,000 is sufficient. As the infrared source, ceramic is preferably used as the heat source. The temperature of the surface of the heat source is about 300 to 40 Ot, more preferably about 360 to 380, and the temperature of the cupuas beans at the time of irradiation with far infrared rays is about 100 to 15 Preferably, it is about 110 to 120. The average distance between the far-infrared ray source and the cup beans is preferably about 5 to 15 cm. The far-infrared irradiation time also depends on the amount of processing ゃ Kupuas bean. Therefore, it is not possible to say unconditionally. The irradiation time in such a case is usually about 5 to 30 minutes.

The cupuas beans are put into a hopper, from which they are fed, for example using a vibrator, preferably on a mesh conveyor. The cupus beans on the mesh conveyor travel at a constant speed toward the far-infrared heater. The mesh conveyor preferably oscillates in the traveling direction, its vertical direction and the vertical direction at least during the irradiation of far-infrared rays, and one or more grains of the cupuas beans on the mesh conveyor rotate slowly and distant. Be able to receive infrared rays evenly.

By this far-infrared roasting process, the fibrous outer shell (skin) and endosperm are separated from the endosperm in the subsequent threshing process in the case of roasting using a hot air roasting device or an open flame roasting device. It is much easier than.

As described above, the use of the far-infrared roasting process not only makes the threshing process easier than the roasting process using hot air or direct heat, and also allows the processed cupuas beans to have a better flavor. Become.

Threshing is carried out by removing the outer skin from roasted Kupuas beans. Usually, roasted cupuas beans are crushed, for example, by using a crusher, and then, for example, sieved to remove the fibrous shell (skin), thereby separating and obtaining endosperm. The crusher treatment and the sieving treatment may be repeated as appropriate until the hull of the endosperm is reduced to about 5% by weight or less. Using far-infrared roasted cupuas beans, The frequency of the above-mentioned repetition is remarkably reduced as compared with the case of using hot-air roasting or direct-fire roasting cupuas beans. This is a significantly different phenomenon from cocoa beans. The endosperm thus obtained is subjected to a grinding treatment to produce a crude cupuas fat. Preferably, the thus obtained cupuas soybean endosperm is put into a mill and usually subjected to a two-stage grinding treatment to obtain a crude cupuas fat. That is, the first step is grinding through a blade mill to an average particle size of about 150 microns, and then the second step is grinding treatment by a ball mill to an average particle diameter of about 75 microns. In such grinding treatment, about 54 to 59% of fats and oils contained in the cupuas endosperm are dissolved by frictional heat, resulting in the formation of a paste, liquid or oil.

By subjecting the thus-obtained crude cupuas fat and oil to a squeezing treatment, a refined cupuas is obtained. Preferably, the obtained crude Kupuas fat is subjected to squeezing treatment using, for example, an oil press to obtain a purified Kupuasu fat. In this step, the refined cupuas fat is filtered under pressure. The refined cupuas fat is filtered in a liquid state under pressure, and is liquid at about 4 Ot: or more under normal pressure, but becomes solid when the temperature is cooled. Therefore, the purified cupuas fat is separated and obtained in a liquid or solid state.

When the crude cupuas fat is subjected to a squeezing treatment step, the crude cupuas fat is separated into a cake containing the purified cupuas fat and fiber. The powder obtained by grinding this cake can be enjoyed as a fragrant drink, similar to cocoa.

After adding a surfactant such as lecithin and, if desired, a fragrance, etc. to the cupuas fat and oil, and mixing well, finely pulverize the particles between the rolls, further knead the mixture with a kneader at about 40 to 45, and knead the mixture. obtain. Incorporation of lecithin lowers the viscosity of cupfas fats and oils, improving workability and imparting a smooth tongue-like flavor to the manufactured chocolate confectionery.

Cupuas fat has a melting point higher than that of cocoa butter used in the production of tiyocholate. In the case of using a refined cupuas fat or a mixture of a crude cupuas fat and a refined cupuas fat with a low level of citrus-like confectionery, when it is desired to increase the softening point of the thiocholate-like confection, May be replaced with cocoa butter. In such a case, the mixing ratio of the cupuas oil and fat to the cocoa butter is about 97: 3 to 60:40 by weight.

If desired, vegetable oil may be added to the above kneaded material in addition to milk powder, sugar and surfactant. Such vegetable oils include palm oil, coconut oil, rapeseed oil and the like. One or more of these additives may be blended.

A preferred example of a kneaded product in which such an additive is blended is as follows: 100 to 100 parts by weight of the kneaded product, crude Kupuas: 5 to 90 parts by weight, more preferably 10 to 80 parts by weight, purified Kupuas: 10 to 50 parts by weight, more preferably 20 to 40 parts by weight, sugar: 15 to 60 parts by weight, more preferably 20 to 50 parts by weight, lecithin: 0.01 to 1 part by weight Parts, more preferably 0.2 to 0.6 parts by weight.

When chocolate is produced from cocoa butter, a part of the cocoa butter may be replaced by cupuas fat.

The above kneaded material or a mixture thereof with puffs or nuts may be mixed and filled in a mold to produce a cupuas chocolate confectionery. In addition, cream, nuts, biscuits, liqueurs, and the like are poured and filled into the cooled cupuas oil chocolate shell, and the lid is obtained, whereby a shellkua fat oil chocolate can be obtained.

In addition, solids such as biscuits, nuts, and cream are placed on a net conveyor, the temperature-adjusted kneaded material is allowed to flow down like a waterfall, and excess mixed material is blown down by wind power to cool. Kupuas fat chocolate can be produced. Typical physical properties of the refined cupuas fat thus produced (the value of cocoa butter is shown for reference) (Test example)

Item Refined cupuas oil and cocoa butter

Appearance pale yellow pale yellow

Melting point, 32 34

Specific gravity 0.917 0.904

Chemical value 187 193

Iodine value 43 35

Refractive index 1.475 1.461

Fatty acid composition,

Palmitic acid 7.2 25.7

Stearic acid 32.9 36.3

Oleic acid 43.0 33.2

Linoleic acid 3.4 2.6

Trace amount of linoleic acid

Arachidonic acid 10.7 1.2

1.7 0.2

(Saturated fatty acid / unsaturated fatty acid weight ratio) 1.121 1.754 The above numerical values can vary depending on the production area of the cupuas tree, cultivation conditions, and the like. For example, the weight ratio of saturated fatty acids to unsaturated fatty acids can vary from about 0.8 to 1.4. The index of refraction can also exceed the range of 1.456 to 1.485 and vary within the range of 1.3 to 1.5.

The crude cupuasu oil and fat thus obtained, the purified cupuasu oil and fats, and the confectionery produced using them all have unpleasant physiological side effects such as irritation and arousal.They do not contain fein, theopromine, etc. For the elderly Useful as a healthy food or luxury item. In addition, refined cupuas fat can be mixed with oil-based processed foods such as margarine to improve quality and develop new health foods. It can be used as an suppository or ointment base as it is or after a slight hydrogenation-reduction treatment because it can improve the skin protection effect when incorporated into oily cosmetics and has a melting point close to human body temperature. Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 Production of refined cupuas fat:

Seeds are collected from cupuas grown in a plantation near Manaus, the capital of the Brazilian Amazon river basin, and are fermented by a bacterium attached to the cupuas seeds in a fermenter for 5 to 7 days while the pulp remains attached. The pH dropped to 5.0-5.3 and the temperature rose to 42-45. Then transfer to a tray and dry in the sun for 7 days. Seeds with a major axis of 20 to 3 Omm, a minor axis of 16 to 2 Omm and a weight of 2 .:! To 2.5 gZ (varied within this range) ), A cupuas seed having a water content of 6 to 7% was obtained.

(4) The fermented and dried cupuas seeds were cleaned by removing foreign substances with an electromagnet and removing dust with compressed air. The cupuas beans thus obtained are put into a hopper, from which they are supplied to a mesh conveyor using a vibrator. This mesh conveyor vibrates up and down, left and right, and in the direction of travel so that each and every cupuas bean receives heat of far-infrared rays evenly. Ceramics are used as far infrared rays. The number of cuts of the far-infrared heater was about 2000 W, the wavelength was 4 to 50 mm, the current was 10 A, and the distance between the cupuas beans and the heater was 8 cm on average. The roasting conditions were controlled by the transit time and temperature of the far infrared plate. In the case of cupuas beans, the passing time (irradiation time) of the far-infrared heater was 10 minutes, and the temperature was 170 ° C. In this way, the state of the outer skin (epidermis) became clearer, unlike the hot-air roast method. To flavor Also, good results can be obtained.

This reduced the water content of the Kupuas seeds to almost 2%, and at the same time, gave them a flavorful flavor. The roasted Kupuas beans were sieved to remove dust and cracked beans, then the crusher was used to peel the endosperm shell, and then sieved with an 80 mesh sieve to obtain Kupuas endosperm. The sieved residue was returned to the first sieving step and crushed again.

The obtained Kupuas endosperm is subjected to a primary grinding treatment by a blade mill, followed by a two-stage grinding treatment by a secondary grinding treatment by a ball mill or a one-stage fine grinding treatment to be applied to a pulverizer. The liquid was reduced to 75 microns or less to obtain a liquid, and thus a crude cupuas fat was obtained. The crude oil was further subjected to a hydraulic filter press to obtain a refined cupuas oil. Representative physical property values of the obtained purified cupuas oil and fat are shown in the above Test Examples.

From 100 kg of raw Kupuas seeds (average moisture content: 68%) collected from Kupuas fruits, approximately 45 kg of dried Kupuas seeds (average moisture content: 6%) were obtained. 43 kg of roasted Kupuas seeds and 18 kg of Kupuas endosperm were obtained by crushing. Subsequently, the resulting mixture was finely pulverized to produce a crude Kupuas fat, and about 10 kg of refined Kupuas fat was obtained by a Filu-Izu press treatment. Example 2 Production of refined cupuas oil and fat:

Seeds were collected from Kupuas grown in a plantation near the city of Manaus in the Brazilian Amazon basin, and fermented with yeast attached to Kupuas seeds in a fermenter for 5-7 days while the pulp remained attached However, the pH dropped from 5.0 to 5.3, and the temperature rose from 42 to 45. Then transfer to a tray and dry in the sun for 7 days, major axis 20 to 30 mm, minor axis 16 to 20 m A cupuas seed having m and an average weight of 2.1 to 2.5 g_ / seed (varies in this range) and a water content of 6 to 7% was obtained.

ク The fermented and dried cupuas seeds are cleaned by removing foreign substances with an electromagnet and removing dust with compressed air.Then, they are put into a continuous roasting apparatus and almost heated with hot air at 130-150. Roasted for 20-30 minutes. As a result, the cupus seeds had an aromatic flavor with the water content reduced to almost 2%. The roasted Kupuas seeds were sieved to remove dust and cracked beans, and then crushed to peel the endosperm shell, and then sieved with an 80-mesh sieve to obtain Kupuas endosperm. The sieved residue was returned to the first sieving step and crushed again.

The resulting cupuas endosperm has an average particle size of 75 microns by performing a primary milling treatment with a blade mill followed by a secondary milling process with a ball mill or a single-stage milling process with a fine mill. The following procedure was carried out to obtain a liquid, and thus a crude cupuas fat was obtained. The crude oil was further subjected to a hydraulic filter press to obtain a refined cupuas oil. Representative physical property values of the obtained refined cupuas oil and fat are shown in the above Test Examples. Example 3 Production of chocolate-like confectionery (cupuas chocolate):

Three types of Western confectionery were produced using the crude cupuas fat and oil obtained in Example 1 and the purified cupuas fat according to the following formulation.

(1) Biyuichi type

Crude cupuas fat 4 5 parts by weight

Refined cupuas fat 1 2 "

Milk powder

Sugar 4 3 (2) Milk type

Crude cupuas fat 30 weight parts

Refined cupuas fat 1 6 "

Milk powder 1 0 "

Sugar 4 4 "

(3) White type

Crude cupuas fat 0 parts by weight

Refined cupuas fat 4 1 "

Milk powder 1 8 "

Sugar sugar: 4 1 "

A prescribed amount of each of the above-mentioned raw material components is weighed and put into a mixer, mixed for 10 to 20 minutes at a temperature of 40 to 45 "C for 10 to 20 minutes according to the recipe, refined, and kneaded, and then the temperature is adjusted. After that, it was poured into a mold and then cooled to 10 to 15 to obtain each chocolate-like confectionery (Kupuas Chocolate) product. Example 4 Compared to Western confectionery.

Boiling of Kupuas beans was performed in the following manner to produce crude Kupuas fats and oils.

As in Example 1, the fermented and dried cupuas beans are boiled in boiling water for about 10 to 20 minutes. Put the boiled beans on top and drain. While the outer skin of the cupuas bean is soft, make a cut with a cutter and remove the endosperm. The extracted endosperm is dried using a dryer until the water content is reduced to 6% by weight or less, then roasted in a hot air roasting machine until the water content is reduced to about 2% by weight or less, using a grinder. And grind. Thus, a crude cupuas fat is obtained. As in Example 1. To obtain a purified cupuas fat from the crude cupuas fat.

Example 5

Each type of chocolate-like confectionery (cupuaschocolate) was produced in exactly the same manner as in Example 3 except that the following formulation was used instead of the formulation of Example 3. This product is excellent in flavor and taste, comparable to chocolate-based western confectionery.

Table 1

Example 6

Table 2 Vita type Milk type White type

(% By weight) (% by weight)

Crude cupuas 40 10

Refined cupuas 1 1.5

Milk powder 20 23

Sugar 47 45 45

Cocoa putter 12.5 24.5 20

Lecithin 0.5 0.5 0.5 0.5 Example 7

(Lipstick)

No Polyethylene wax 7

twenty four

3 7

4 Carnavalow 1

5 Refined cupuas fat 20

6 Liquid paraffin 26. 45 7 G2-glycerin heptyl pentadecanoate 20

8 Titanium Coated Domica 5

9 Red iron oxide 1

0 Red No. 202 3

1 1 Red No. 223 0 2 12 Red No. 201 0

1 3 Dibutylhydroxytoluene

14 spices

15 Organically modified clay mineral obtained by treating 0.15 g of Vegum with 0.15 g of benzyldimethylstearyl 0.25 g of ammonium chloride and 0.055 g of hydrogenated lecithin

16 Pure water 3

1 7 Glycerin 2

In addition, the unit of the compounding amount is all weight%.

(Production method) Disperse No. 15 in 10% by weight of No. 7 at room temperature, gradually add No. 16 and No. 17 to this, and disperse with a disperser to obtain a W / O type emulsion. . On the other hand, the remainder of No .:! ~ 6 and No. 7 were heated and melted at 90, and Then, after adding No. 8 to 14 and dispersing at 80 ° C., the WZO type emulsion obtained above is added and dispersed and mixed. After degassing, it is filled into a specified container. The obtained lipstick had good growth and was used for one month in a panel of 20 persons. As a result, a clear moisturizing effect was recognized. Also, when applied to the lips, both the coloring and the color retention were very good. Example 8

(Suppository)

100 g of tannic acid and 20 g of sodium bisulfite were finely ground into a powder in a mortar. Separately, 50 g of potassium aluminum sulfate, 20 g of lidocaine and 20 g of dragon brain were ground into a powder in a mortar and sieved to collect particles of a certain particle size. The two powders thus obtained were combined and thoroughly mixed until uniform. This mixture was further finely ground and mixed well, and then the refined cupuas oil melted was added thereto so that the total amount became 1000 g, and the resulting mixture was stirred to sufficiently melt the mixture. This was placed in a suppository container to make a suppository formulation. The weight of one suppository formulation was 1.5 g. One suppository contains 0.15 g of succinic acid, 0.075 g of potassium aluminum sulfate, 0.03 g of lidocaine and 0.03 g of dragon brain.

Suppositories produced in this way are not only effective in treating rectal lesions based on mild hemorrhoids, etc., but also in the light of complications that occur after rectal and anal surgery, mainly post-operative sphincter spasm. It is effective in preventing pain caused by, controlling bacteriostats, inflammation, causing swelling, stopping pain, promoting normal and rapid growth of granulation cells, and promoting wound healing. Industrial applicability

INDUSTRIAL APPLICABILITY According to the present invention, a cupuas fat or oil useful for maintaining health and health using the same _T that can provide food industrially advantageously

Claims

The scope of the claims

1. The first step of fermenting the cupuas seeds to obtain cupuas beans, the second step of roasting the cupuas beans with far-infrared rays, threshing and collecting the endosperm, and grinding this to obtain a crude cupuas, A method for producing a cupuas fat comprising a third step of, if desired, squeezing a crude cupuas fat to obtain a purified cupuas fat.

2. First step of fermenting Kupuas seeds to obtain Kupuas beans, and after contacting Kupuas beans with high-temperature water or heated steam, make a cut in the epidermis of Kupuas beans, And then roasting and then grinding to obtain a crude Kupuas fat, and, if desired, a third step of compressing the crude Kupuasu fat to obtain a purified Kupuasu fat and oil. Method.

3. A health food comprising the crude cupuas oil or fat according to claim 1 or 2, and a purified cupsu oil and lecithin or cocoa butter.

4. The health food according to claim 3, further comprising at least one selected from the group consisting of sugar, powdered milk, palm oil, coconut oil, and rapeseed oil.

5. The health food according to claim 3 or 4, which is a chocolate-like confection or a chocolate substitute.

6. Processed foods, pharmaceuticals or cosmetics characterized by containing crude cupuas fats or refined cupuas.

7. A cake containing fibrous material separated from refined kupuas fat by pressurizing a crude kupuas fat or oil, or a powdery substance obtained by pulverizing the cake.