WO2009115738A2

WO2009115738A2 - Oilseed vegetable oil and method for obtaining same

Info

Publication number: WO2009115738A2
Application number: PCT/FR2009/050361
Authority: WO
Inventors: Marie Triomphe; Maud Declercq
Original assignee: Lesieur S.A.S.
Priority date: 2008-03-14
Filing date: 2009-03-05
Publication date: 2009-09-24
Also published as: WO2009115738A3; FR2928650B1; FR2928650A1

Abstract

The invention relates to the use of a salt for implementing a method for producing vegetable oils having organoleptic properties of interest from raw oilseeds, wherein said method comprises: the step of salting substances derived from the raw oilseeds in order to obtain salted substances derived from the raw oilseeds, and the step of grilling said salted substances. The conditions of use of the salt make it possible to obtain an improved oil yield by mechanical pressing that ranges from 10 to 40% and advantageously from 30 to 40% relative to the total weight of oilseeds, and to impart said organoleptic properties to the vegetable oil thus obtained.

Description

OLEAGINOUS VEGETABLE OILS AND PROCESS FOR OBTAINING

The field of the invention is that of the food industry. More specifically, the present invention relates to a vegetable oil oil for food use with excellent specific organoleptic properties and its method of obtaining.

It is well known that in the food industry, the oil preparation is generally made from oilseeds, especially from oilseeds. The market for common oilseed oils (sunflower oil, rapeseed oil, peanut oil, corn oil, soybean oil, combined oils, etc.) represents in France more than 75% of the global volume of the retail oils market. .

Among these oils, sunflower oil has long been the most consumed oil on the French market of edible oils. The oil marketed is a refined oil. It represents 43% of the global volume of oils in supermarkets. Its neutrality of taste and its composition make it a multi-purpose oil, in seasoning as in cooking.

The conventional methods of mechanical pressure and solvent extraction of the oil of oilseeds known in this field, allow to obtain crude oils which will then be refined into oils with a neutral taste. The implementation of the mechanical pressure requires prior conditioning oleaginous seeds by heating to about 85 ° C, without exceeding 90 ⁰ C. This heating is necessary to promote the next step, mechanical pressure of the seeds itself, during from which is extracted the crude oil. The standard current mechanical pressure efficiencies are about 30% (30g of oil per 100g of seeds), for seeds having an average oil content of about 45% (45g of oil per 100g of seeds), which amounts to extracting about two-thirds of the total oil from the seeds.

Since common edible oilseed oils have become commonplace in recent years and suffer from a lack of organoleptic attractiveness, more and more consumers prefer tasting oils such as olive, nuts or hazelnut for use in seasoning.

For oil seeds or oleaginous fruits, such as rapeseed, walnut, hazelnut, sesame, pine nut ..., the person skilled in the art sometimes uses a roasting step to to obtain "grilled" edible oils, which are sold as such, or in a mixture.

Some roasters overheat whole oilseeds at high temperatures around 200 ⁰ C which leads to extremely grilled or even burnt notes of taste, with a taste of fish and potting soil, prohibitive for food use.

The invention particularly aims to overcome the disadvantages of the prior art described above. Thus, in response to these drawbacks, the present invention makes it possible to obtain edible oils from oleaginous seeds which retain their usual multi-use properties, while providing a fine and appreciated taste. For example, consumers expect a natural taste, reminiscent of the slightly roasted taste of sunflower seeds or pipas.

More specifically, an object of the invention is to provide a novel process for obtaining a food oil of oil seeds with improved organoleptic properties while optimizing the oil yield obtained by mechanical pressure.

All oils obtained according to the process of the invention has a very pronounced taste and appreciated. The invention also has the particular object of producing a mixture of the oil obtained according to the process of the invention, with intense roasted taste, with refined oil.

The present invention relates to the use of salt for carrying out a process for obtaining vegetable oils having organoleptic properties of interest from crude oil seeds, said method comprising:

a salting step of substances derived from crude oil seeds making it possible to obtain saline substances, derived from crude oil seeds, and

a step of roasting the said salted substances, the conditions of use of salt making it possible to obtain an improved oil yield by mechanical pressure ranging from 10 to 40% relative to the total weight of the crude oilseeds, and advantageously from 30 to 40%, and to give the vegetable oil obtained said organoleptic properties. The term "crude oil seed" means any seed of an oleaginous vegetable species comprising at least 15% fat, and consisting of an almond and an outer shell.

"Shell" means any outer envelope surrounding the kernel such as hull in the strict sense or film.

The term "organoleptic property of interest" is understood to mean any appreciable organoleptic characteristic in the nose and mouth which makes it possible to distinguish a tasting oil obtained according to a conventional method from a tasting oil obtained according to the process of the invention. The term "salt" means sodium chloride in all its forms, or other monovalent and divalent cation salts authorized by food regulations.

The term "salting" means any salting step crude oilseeds or substances derived therefrom, consisting of adding salt, before and / or during roasting and especially at the beginning and / or end of roasting.

"Salted substance and derived from crude oilseeds" means any substance derived from any salting method and prepared from crude oilseeds or crushed substances, derived from crude oilseeds, or from shelled, crushed and derived substances crude oilseeds. "Roasting" means any heating and / or cooking step consisting in causing the partial or total roasting of oilseeds or substances derived from oilseeds by prolonged exposure of these substances to high temperatures greater than 110 ° C. ⁰ C so as to obtain the formation of pleasant aromatic compounds including those resulting from Maillard reactions. This operation can be carried out by any technique known to those skilled in the art, in particular by:

heating by conduction in contact with metal surfaces which are themselves heated, in particular gas-heated metal plates, or gas-heated drums, or metal basins heated by a double jacket, by stirring the substances to be roasted, in particular by scraping , in order to ensure the mixing and to avoid overheating, for discontinuous capacities ranging from about 15 kg to about

200 kg per load,

- convection heating in contact with preheated air, mainly with gas (propane, butane, natural gas) according to adapted industrial techniques such as: (i) - discontinuous torrefactions, by batch, in particular rotary drums with combinations of time and temperature ensuring optimum roasting, including fluidized bed drums, for batch capacities ranging from about 15 kg to about 400 kg per load (ii) - continuous roasts, with optimization of heat transfer by forced convection of the ventilated hot air, so as to avoid the contact of the substances to be treated with the walls of the apparatus and to obtain a homogeneous distribution of the hot air around these substances, for continuous capacities ranging from about 1 t / h to about 5 t / h.

"Salted, roasted and derived from crude oil seeds" means any substance derived from any roasting method according to the invention and prepared from saline substances and derived from crude oil seeds, or from crushed, salted and derived from crude oilseeds or crushed, salted substances derived from crude oilseeds.

The term "substance derived from crude oil seeds" means any substance resulting from a transformation of the crude oil seeds according to any of the steps of the process of the invention.

"Mechanical pressure efficiency" is understood to mean any oil yield resulting from a mechanical pressure understood in the broad sense, which includes any type of mechanical pressure, and in particular with hydraulic presses in a batch system or with worm screw presses. continuous system.

By "charge" is meant any batch undergoing all or part of the steps of the process according to the invention, resulting in obtaining the oil of roasted oleaginous seeds.

Without being bound by the theory, it may be thought that the addition of salt to oleaginous substances crushed and then heated is such as to cause, among other things, osmotic phenomena between the different cellular compartments of these substances and phenomena of increased denaturation of proteins, thus leading to a better extractability of the oil during the mechanical pressure following the roasting step.

The material balance thus shows that 1000 g of crushed oleaginous substances, containing about 80 to 100 grams of total water before roasting, receive about 25 grams of salt according to the method object of the invention. The amount of salt is therefore proportionally large relative to the total water of the crushed oleaginous substances, whether the water is free or bound in the tissue structures of the crushed substances. In addition, the increase in temperature to more than 110 ⁰ C during the roasting can only accentuate the solubilization of salt and its diffusion, in combination with evaporation and dehydration. In the end, the oil contained in the crushed oleaginous substances becomes more available during the mechanical pressure thanks to the combination of salting and the heat of roasting, according to the present invention.

The invention also relates to the use of salt for carrying out a process for obtaining vegetable oils, in which the crude oil seeds are sunflower seeds, oleic sunflower seeds, rapeseed, oleic rapeseed, of linolenic rapeseed, oleic and low-linolenic rapeseed, peanut, soya, linolenic soybean, linseed, sesame, cotton, safflower, oleic safflower, camelina, hemp, mustard seeds, borage, evening primrose.

The term "oleic oleaginous seed" is understood to mean any seed derived from an oleaginous plant comprising at least 50% oleic acid and advantageously comprising at least 75% oleic acid. The term "linolenic oleaginous seed" means any seed derived from an oleaginous plant containing less than 4% of alpha-linolenic acid.

According to an advantageous embodiment, the invention relates to the use of salt for the implementation of a process for obtaining vegetable oils, wherein said salt is in particular fine salt, coarse salt, flower salt, sea salt, salt marsh salt, rock salt, cooking salt, refined salt, table salt, iodized salt, fluorinated salt, fluorinated iodized salt, sodium chloride, or still other monovalent and divalent cation salts authorized by food regulations, including potassium chloride, calcium chloride, magnesium chloride, sodium sulfate, potassium sulfate, magnesium sulfate.

According to another advantageous embodiment, the amount of salt added per kilogram of crude oil seeds is from 3 to 60 g, advantageously from 5 to 40 g, still more advantageously from 20 to 30 g, in particular at the rate of 25 g of salt. Below 3 g / kg and above 60 g / kg, the oil does not have the expected organoleptic properties and / or the mechanical pressure yield is not satisfactory.

Advantageously, the crude oil seeds may be subjected before the salting step, to a dehulling step under conditions allowing the elimination from 5% to 100% of shell fragments of crude oilseeds, and advantageously allowing the removal of 5% to 30% of shell fragments from crude oilseeds, and making it possible to obtain shelled substances derived from crude oilseeds the said husked substances derived from the crude oilseeds consist essentially of almonds, almonds partially surrounded by shells, almonds surrounded by shells and the fraction of free hull fragments not eliminated during the shelling process.

The term "dehulling" means any step of dehulling and / or dehulling, the purpose of which is to separate by mechanical techniques all or part of the hulls of oilseeds as defined above.

"Shucking rate of crude oilseeds" means the ratio of the weight of shells removed to the total weight of shells of crude oilseeds. According to the present invention this rate is between 9 and 20%.

"Hulled substance" means any substance of an oleaginous vegetable species containing at least 15% fat, resulting from the dehulling stage, and consisting essentially of almonds, almonds partially surrounded by cockles, almonds surrounded by shells and the fraction of free shell fragments not removed during the dehulling process.

The term "hulled almond" means any whole oleaginous seed.

Advantageously, the roasting step of the process according to the present invention is carried out for a period ranging from 25 to 50 minutes with a final firing temperature ranging from 120 ^° C. to 180 ^° C., advantageously for a duration ranging from 30 to 40 ^° C. minutes with a final cooking temperature ranging from 140 ⁰ C to 160 ⁰ C, even more preferably for 35 minutes with a final baking temperature of 145 ° C.

A pair of time-final roasting temperature less than 25 minutes and / or a final temperature below 120 ⁰ C or greater than 180 ⁰ C does not achieve the expected organoleptic qualities.

Cooking times greater than 50 minutes with a final temperature lower than 160 ⁰ C do not affect the organoleptic quality but reduce productivity too much.

According to an advantageous embodiment, the invention also relates to a process for obtaining vegetable oils having organoleptic properties of interest from crude oil seeds; said method comprising: a step of salting the substances derived from crude oil seeds making it possible to obtain saline substances, derived from crude oil seeds, and

a step of roasting salted substances, derived from crude oil seeds, making it possible to obtain salted and roasted substances, derived from crude oil seeds, said method being carried out under the conditions allowing to obtain an improved yield of oil by mechanical pressure ranging from from 10 to 40% relative to the total weight of the crude oilseeds, and advantageously from 30 to 40%, and to confer on the oil said organoleptic properties.

Advantageously, said method further comprises, before the salting and roasting steps, a crushing step of said crude oil seeds, making it possible to obtain crushed substances derived from crude oil seeds, said crushed substances derived from crude oil seeds being constituted mostly crushed almonds, almonds partially surrounded by hulls, almonds surrounded by crushed hulls and crushed hulls.

The term "crushing" means any crushing step in the strict sense and / or grinding and / or trituration of the crude oil seeds, carried out by all the appropriate mechanical techniques known to those skilled in the art and facilitating the extraction of the oil of which are included in a non-exhaustive way the following techniques:

- grinding by reciprocating elements such as jaw crushers or hammer mills,

- grinding by gyratory or cone crushers,

grinding by cylindrical grinders of grinding wheel type or passage between two rolls; grinding by rotary beater apparatus;

- Crushing by means of grinding elements in the form of cylinders or balls, cooperating with crowns or disks,

- barrel grinding, that is to say by apparatus consisting of a tank, with or without particular elements of disintegration such as balls or balls, - grinding knives or other cutting or tearing organs that transform the material into fragments.

"Crushed substance" means any substance resulting from the crushing step defined above, derived from crude oil seeds, and consisting of mostly crushed almonds, almonds partially surrounded by hulls, almonds surrounded by crushed hulls and crushed hulls.

According to another advantageous embodiment, the invention also relates to a process for obtaining oil, in which the raw oleaginous seeds consist essentially of almonds surrounded by shells, said method comprising

a crushing step of said crude oil seeds, making it possible to obtain crushed substances derived from crude oil seeds, said crushed substances derived from crude oil seeds consisting essentially of crushed almonds, almonds surrounded by mashed shells and crushed shell fragments,

- a salting step of the crushed substances, derived from crude oilseeds for obtaining crushed and salted substances, derived from crude oilseeds, - a step of roasting of crushed and salted substances, derived from crude oil seeds, making it possible to obtaining crushed, salted and roasted substances derived from crude oil seeds, said process being carried out under the conditions allowing to obtain an improved yield of oil by mechanical pressure ranging from 10 to 40% relative to the total weight of crude oilseeds, and advantageously from 30 to 40%, and to confer on said vegetable oils said organoleptic properties.

According to another advantageous embodiment, said method comprises, before the crushing step, a step of shelling of the crude oil seeds, under conditions allowing the elimination of 5% to 100% of shell fragments of the crude oilseeds, and advantageously allowing the removal of 5% to 30% of shell fragments from crude oilseeds, and making it possible to obtain shelled substances derived from crude oilseeds, the said shelled substances, derived from crude oilseeds being essentially composed of almonds, almonds partially surrounded by cockles, almonds surrounded by cockles and the fraction of free hull fragments not removed during the hulling process. The invention also relates to a process for obtaining oil from crude oleaginous seeds, said process comprising:

a step of dehulling the crude oil seeds, under conditions allowing the removal of 5% to 100% of hull fragments from the crude oilseeds, and advantageously allowing the removal of 5% to 30% of hull fragments from the seeds; crude oilseeds, which make it possible to obtain husked substances derived from crude oilseeds, the said husked substances derived from crude oilseeds consisting essentially of almonds, almonds partially surrounded by cockles, almonds surrounded by cockles, almonds partially surrounded by hulls;

a crushing step of the shelled substances, derived from crude oil seeds, making it possible to obtain husked and crushed substances, derived from crude oil seeds, the said husked and crushed substances, derived from crude oil seeds, consisting essentially of crushed almonds, almonds partially surrounded by hulls, almonds surrounded by crushed hulls and fragments of crushed hulls;

- a salting step of the husked and crushed substances, derived from crude oilseed seeds making it possible to obtain husked, crushed and salted substances, derived from crude oilseeds; - a roasting step of dehulled, crushed and salted substances, derived from crude oilseeds, making it possible to obtain husked, crushed, salted and roasted substances derived from crude oilseeds; said process being carried out under the conditions allowing to obtain an improved oil yield by mechanical pressure ranging from 10 to 40% relative to the total weight of crude oilseeds, and advantageously from 30 to 40%, and of conferring on vegetable oils obtained said organoleptic properties.

Another advantageous embodiment of the process according to the invention consists, after the roasting step, in performing a step of mechanical pressure of the fat contained in the shelled, crushed, salted and roasted substances derived from crude oil seeds. to recover most of the vegetable oil.

The term "mechanical pressure" is understood in a broad sense and can be achieved by any means of the technique for removing oil from vegetable substances. oleifers, in particular crushed or ground seeds or pastes, by applying to them a high pressure of at least approximately 20 MPa, in particular using:

- Vertical discontinuous presses called "hydraulic", generally used for low tonnage productions, especially for valuable oils, with two main types:

(i) - traditionally "open" scourtin presses, such as presses used in the olive oil industry, with pressures of about 20 to 30 MPa obtained by the cylinders that crush the substances to be squeezed ,

(ii) - more conventionally "closed" presses called "cages", also equipped with powerful hydraulic cylinders and a metal chamber axial compression piston, the chamber being provided with orifices allowing the flow of the oil and pressure up to about 50 MPa.

- Continuous horizontal presses called "worm", in which the substances to be squeezed, especially the seeds, are driven and compressed by the Archimedes screw in a progressively smaller and smaller volume from the supply hopper to the entrance of the screw towards the exit zone of the solid residue according to two variants:

(i) - either screw presses in the strict sense, often used for "cold" pressures, with the release of the granulated-pellet residue, but whose capacities are limited and generally remain between about 10 and 300 kg of seeds /hour,

(ii) - presses with filtering metal cages made up of more or less joined bars from which the oil escapes by compression of the screw with a degressive step, via the interstices, and where the terminal annular space allows out a residue in the form of flakes, these equipments corresponding to much higher industrial capacities of up to about 20 t seeds / hour and pressures of up to about 150 to 200

MPa.

Advantageously, the invention also denotes a process for obtaining the oil from crude oil seeds, said process comprising: a step of dehulling the crude oil seeds, under conditions allowing the elimination of 5% to 100% of shell fragments of the crude oilseeds, and advantageously allowing the removal of 5% to 30% of hull fragments from the crude oilseeds, and making it possible to obtain the shelled substances, derived from the crude oilseeds, the said shelled substances, derived from of the crude oilseeds consisting essentially of almonds, almonds partially surrounded by cockles, almonds surrounded by cockles and the fraction of free hull fragments not removed during the dehulling process;

a crushing step of the shelled substances, derived from crude oil seeds, making it possible to obtain husked and crushed substances derived from crude oil seeds;

- a salting step of the husked and crushed substances, derived from crude oilseed seeds making it possible to obtain husked, crushed and salted substances, derived from crude oilseeds; - a roasting step of dehulled, crushed and salted substances, derived from crude oilseeds, making it possible to obtain husked, crushed, salted and roasted substances derived from crude oilseeds;

a step of mechanical pressure of the fat contained in the shelled, crushed, salted and roasted substances, derived from the crude oil seeds, making it possible to recover the major part of the vegetable oil; said process being carried out under the conditions allowing to obtain an improved oil yield by mechanical pressure ranging from 10 to 40% relative to the total weight of crude oilseeds, and advantageously from 30 to 40%, and of conferring on vegetable oils obtained said organoleptic properties. The combination of salting and dehulling steps has a positive and statistically significant effect on the oil yield extracted. These two steps combined also have an impact on the organoleptic characteristics of the oil obtained and on its color. A panel of experts has characterized this oil with notes of seeds, artichokes, toasted, roasted, pipas, roundness, freshness.

According to an advantageous embodiment, the crude oil seeds used in the implementation of the method according to the invention are in particular sunflower seeds, oleic sunflower, rapeseed, oleic rapeseed, low-linolenic rapeseed, oleic rapeseed and linolenic, peanut, soya, low-linolenic soy, linseed, sesame, cotton, safflower, oleic safflower, camelina, hemp, mustard seed, borage, Evening primrose.

According to a more advantageous embodiment, the crude oil seeds are sunflower seeds or oleic sunflower seeds. Advantageously, the invention also denotes a method according to the invention, comprising:

a step of dehulling sunflower seeds or oleic sunflower seeds, under conditions permitting the elimination of 5% to 100% of shell fragments from the crude oilseeds, and advantageously allowing the elimination of 5% to 30% of fragments; hulls of crude oil seeds, and making it possible to obtain sunflower seeds or sunflower seeds oleic shelled, said sunflower or sunflower seed oleic shelled consisting essentially of almonds, almonds partially surrounded by shells, surrounded by almonds hulls and the fraction of free sunflower or oleic sunflower shell fragments not removed during the dehulling process;

a step of crushing sun-dried sunflower seeds or oleic sunflower seeds making it possible to obtain dehulled and crushed sunflower or oleic sunflower seeds;

a salting step of the sun-dried sunflower seeds or sunflower seeds extracted and crushed to obtain seeds of sunflower or sunflower seeds oleic shelled, crushed and salted;

- A step of roasting seeds sunflower or sunflower oleic shelled, crushed and salted, to obtain seeds of sunflower or sunflower seeds oleic shelled, crushed, salted and roasted;

a step of mechanical pressure of sunflower seeds or sunflower seeds which are shelled, crushed, salted and roasted, making it possible to recover most of the vegetable oil; said process being carried out under the conditions enabling to obtain an improved oil yield by mechanical pressure ranging from 25 to 40% relative to the total weight of the crude oil seeds, and of conferring on said vegetable oils said organoleptic properties.

Advantageously, the salt used in the implementation of the process is especially but not exclusively fine salt, coarse salt, fleur de sel, sea salt, salt marsh salt, gem salt, cooking salt, refined salt, table salt, iodized salt, fluorinated salt, fluorinated iodized salt, sodium chloride, or other monovalent and divalent cation salts authorized by food regulations, including potassium chloride, calcium chloride, magnesium chloride, sodium sulfate, potassium sulfate, magnesium sulfate.

Advantageously, the amount of salt added per kilogram of crude oil seeds is 3 to 60 g, preferably 5 to 40 g, still more preferably 20 to 30 g, particularly 25 g of salt.

A more advantageous embodiment of the process according to the invention consists in carrying out roasting with stirring, in particular by conductive heating, in particular in a gas-heated pan, for a period ranging from 25 to 50 minutes with a final cooking temperature ranging from from 120 ^° C. to 180 ^° C., advantageously for a period ranging from 30 to 40 minutes with a final firing temperature ranging from 140 ^° C. to 160 ^° C., still more advantageously for 35 minutes with a final firing temperature of 145 ° C. vs.

Advantageously, the roasting is carried out for 35 minutes with a final firing temperature ranging from 140 to 160 ^° C., advantageously at 145 ° C.

Even more advantageously, the process for obtaining oil according to the invention is carried out from sunflower seeds or oleic sunflower seeds, which are partially or totally decorticated under conditions making it possible to reach a hulling rate of at least 5% of the hulls of crude oilseeds, and in particular varying from 5 to 30% of the hulls of crude oilseeds, and more particularly so as to eliminate 12% of hulls of crude oilseeds.

Advantageously, the mechanical pressure step is carried out in a hydraulic press, at a pressure ranging from 15 to 150 MPa, in particular ranging from 20 to 50 MPa, and particularly from 22 MPa, and for 10 to 60 minutes, especially for 20 to 30 minutes. minutes, in order to recover most of the vegetable oil, or is carried out in a worm press.

An even more advantageous embodiment of the process according to the invention consists, from sunflower seeds or oleic sunflower seeds, in carrying out: a step of dehulling the sunflower or oleic sunflower seeds carried out under conditions making it possible to achieve a dehulling rate of at least 5% of the hulls of the crude oilseeds and in particular varying from 5 to 30% of the hulls of the oilseeds; crude, and more particularly so as to eliminate 12% of the hulls of the total crude oilseeds, making it possible to obtain dehulled sunflower or sunflower seeds, the hulled sunflower or sunflower seeds consisting essentially of almonds, d almonds partially surrounded by shells, almonds surrounded by shells and the fraction of free sunflower or oleic sunflower shell fragments not removed during the dehulling process;

a salting step of the sun-dried or sun-dried sunflower seeds of oleic sunflower made by adding salt at a rate of 3 to 60 g, advantageously from 5 to 40 g, still more advantageously from 20 to 30 g, in particular at the rate of 25 g of salt per kilogram of crude sunflower or oleic sunflower seeds making it possible to obtain sunflower or sunflower seeds which are shelled, crushed and salted;

a step of roasting sun-dried sunflower or sunflower seed oleic, crushed and salted, carried out with stirring, in particular by conductive heating, in particular in a gas-heated pan, for a period of between 25 and 50 minutes with a final temperature; baking ranging from 120 ⁰ C to 180 ⁰ C, preferably for a period ranging from 30 to 40 minutes with a final baking temperature ranging from 140 ⁰ C to 160 ⁰ C, even more preferably for 35 minutes with a final baking temperature 145 ° C, to obtain sunflower seeds or sunflower seed oleic shelled, crushed, salted and roasted;

a step of mechanical pressure of the sun-dried or sunflower seeds of sunflower seeds, shelled, salted and roasted, carried out in a hydraulic press, at a pressure ranging from 15 to 150 MPa, in particular ranging from 20 to 50 MPa, and particularly from 22 MPa and for 10 to 60 minutes, especially for 20 to 30 minutes, or carried out in a worm press, to recover most of the vegetable oil,

The process according to the present invention can be adapted to any type of crude oilseeds such as rapeseed, oleic rapeseed, rapeseed oilseed rapeseed linolenic or oleic and low-linolenic rapeseed, not peeled because of their small size.

Advantageously, the crude oil seeds are soya beans or low-linolenic soybeans.

Advantageously, the crude oil seeds are peanut seeds.

The invention also relates to the vegetable oil of roasted oleaginous seeds for a food use as obtained by the implementation of said method.

All oils obtained according to the process of the invention has a very pronounced taste and appreciated.

Advantageously, the invention also relates to any edible oil containing at least 95% of vegetable oil and at most 5% of non-vegetable food oil such as in particular a fish oil or an algal oil or a butyric oil, characterized in that it comprises a mixture of 0.5 to 50% and advantageously 1 to 10%, more preferably 3.5 to 8%, and particularly 4% of a roasted vegetable oil according to the invention, and 50 to 99.5% and advantageously 90 to 99% and more preferably still 92 to 96.5% and particularly 96% of a pure refined oil or a mixture of oils based on at least 95% of oils refined and containing no unrefined olive oil, said refined oil or said refined oils being selected in particular from the group comprising refined sunflower oil, refined oleic sunflower oil, refined rapeseed oil, refined oleic rapeseed oil, low-flax rapeseed refined oil, refined oleic and low-linolenic rapeseed oil, refined corn oil, refined soybean oil, refined low-linolenic soybean oil, refined grape seed oil, refined peanut oil, refined safflower oil, refined oleic safflower oil, refined linseed oil, refined cottonseed oil, palm oleins, refined rice oil, oil refined camelina, refined hemp oil, refined borage oil or refined evening primrose oil.

The final product is then endowed with a subtle roasted note whose intensity will depend on the chosen dosage. By way of non-limiting example, all the dilutions made at a level of 3.5 to 8% of oleic sunflower oil obtained according to the process of the present invention are particularly appreciated by the tasters. The final product resulting from the mixing of the oil obtained according to the process of the invention with the refined oil (s) and endowed with a subtle taste of seeds is characterized by notes of seeds, artichoke, grilled, roasted, pipas, roundness, freshness.

Examples 1 to 6 and Figures 1 to 11 are a non-limiting illustration of the implementation of the method according to the invention.

Figure 1 titled "Analysis results for whole and shelled seeds" presents the results of analysis of the characteristics of oleic sunflower seeds, whether or not shelled, during processing in the process.

Figure 2 entitled "Mechanical pressure yield as a function of the amount of salt added" shows the operating conditions used in Example 2 to test the impact of the addition of different amounts of salt to obtain oleic sunflower oil. Figure 3 is entitled "Mechanical pressure yield depending on the salting operating conditions" as described in Example 2 includes graph 3a "Distribution of mechanical pressure efficiencies as a function of salting". The latter shows the mechanical pressure yield as a function of the amount of salt added. Figure 3 also includes Table 3b entitled "Parameters of simple linear regression for salt additions ranging from 0 to 500g of salt added per charge".

FIG. 4 entitled "Synthesis of the tastings carried out to determine the impact of the amount of salt added on the organoleptic qualities of the oils obtained" shows a balance of the organoleptic properties of the oil obtained according to the process of the invention, as a function of salting conditions as described in Example 2. Figure 5 entitled "Conditions of implementation of the method according to the invention to determine the impact of the dehulling rate and the amount of added salt on the organoleptic qualities of the oils obtained "details the four conditions of implementation of the method tested to determine the optimum conditions of dehulling and salting according to Example 3. Figure 6 entitled" Distribution of yields according to the combined impact of the state of dehulling and salting of crude oilseeds "shows the combined effect of dehulling and salting on the mechanical than oil. The following abbreviations are used: NS. D.: crude unsalted oilseeds and husked seeds; SD: crude oil seeds, salted and peeled; NS. ND. : seeds crude oilseeds, unsalted and in shell; S. ND. : raw oilseeds, salted and unshelled.

Figure 7, "Choosing the most discriminating scale based on the Wilks criterion used to measure the color of the oil," indicates the Fisher statistic values obtained for each of the nine color scales tested.

Figure 8 entitled "Synthesis of the tastings carried out to determine the impact of salt and shelling on the organoleptic qualities of the oils obtained" shows the organoleptic properties of oil samples obtained according to the process of the invention implemented in different conditions of dehulling and salting. Figure 9 entitled "Synthesis of tastings of the oils obtained by varying the final time-temperature pair of baking seeds" shows the organoleptic properties of oil samples obtained according to the process of the invention implemented under conditions of varying roasting times and temperatures.

FIG. 10 entitled "Light-accelerated aging test: Evaluation of tastings of undiluted roasted sunflower oils obtained by the process of the invention" shows the organoleptic properties of oil samples obtained according to the process of the invention. invention implemented under variable roasting conditions.

FIG. 11 entitled "Accelerated light aging test: Tasting evaluations of roasted sunflower oils obtained according to the process of the invention and diluted with refined sunflower oil" shows the organoleptic properties of oil samples obtained according to the process of the invention implemented under variable roasting conditions after dilution with refined sunflower oil.

Example 1 Process for Obtaining Vegetable Oil from Oilseeds

la- From oleic sunflower seeds

Oleic sunflower seeds containing more than 75% oleic acid are placed in the dehuller, consisting of a rotating drum on which are fixed metal bars. The seeds projected on the walls burst, and they are recovered in the form of a mixture of almonds, almonds partially surrounded by hulls, almonds surrounded by hulls and fragments of free hulls. The removal of the hulls takes place after separation by vibration in a sink called rotex then suction, 4% of the total weight of crude oilseeds are removed in the form of shells, resulting in a hulling rate ranging from 9% to 20%. The characteristics of the shelled seeds and Figure 1 shows a lower impurity level for sunflower seeds compared to whole sunflower seeds, as well as a three percentage point higher oil content for sunflower seeds. peeled. This last point is explained by the fact that only shell fragments are eliminated during the dehulling process. However, the lipids are concentrated in the almond sunflower seeds, hulls are lacking. Consequently, the amount of oil relative to the total weight of the seeds increases for the shelled seeds.

The peeled oleic sunflower seeds are then crushed with an artisanal granite wheel. About twenty kilograms of shelled and crushed seeds are transferred to a metal pan about one meter in diameter. In this mass are added simultaneously a liter of tap water and between 100 and 1000 grams of salt end of table. The pan is heated with gas for about 35 minutes and so as to obtain a final temperature in the mass of the mixture of about 145-150 ^° C., a mechanical arm ensuring a permanent mixture until obtaining a shiny and homogeneous appearance devoid of block of agglomerated seeds. The husked, crushed, salted and roasted seeds of shiny and homogeneous appearance are placed in a hydraulic vertical bar press of the brand Valette and Garreau where is exerted a pressure of 22 MPa during 20 to 30 minutes. The oil flows through the gargoyle of the press from which it is collected. The oil is then filtered through Philippe brand plate filters to remove the coarser particles.

The filtered oil is then transferred for a few hours in tanks at 10 ^° C., and then it is filtered again using a polishing filter whose porosity is 6 to 8 microns.

Dark brown to brown oleic sunflower oil is obtained with remarkable organoleptic properties, characterized by notes of seeds, artichoke, toasted, pipas and a nice roundness in the mouth. Mechanical pressure is improved by at least 20% compared to the yields achieved with conventional mechanical pressure methods.

1-b From unshelled rapeseed

Unshelled rapeseed is crushed directly with an artisanal granite wheel without prior shelling because of the difficulty of separating the shell from the kernel. The operating conditions of the following steps are identical to those described in Example la. Amber-colored rapeseed vegetable oil, with remarkable organoleptic properties, characterized by notes of toasted, roasted, caramel, and butter with a beautiful roundness in the mouth and whose mechanical pressure efficiency is improved by about 10% or more compared to the yields achieved with conventional mechanical pressure methods.

Example 2: Salting step of the process for obtaining vegetable oil from oilseeds: determination of the optimum amounts to be added.

In order to determine the impact of salting on the mechanical pressure yields of the oil obtained and on the organoleptic properties of the oil obtained according to the process, different amounts of salt, expressed in grams of salt per charge and / or gram of salt per kilogram of crude oilseeds were added for 23 experimental feeds at the beginning of the roasting step, the other parameters of the process being identical to those of Example 1. The dehulling rate of the oleaginous seeds is identical for all these tests and ranging from 9 to 20%.

The results are given in Figures 2, 3 and 4.

2a-Impact of salting on the mechanical pressure yield of the oil obtained according to the process of the invention:

Figure 2 shows the operating conditions with which different tests were performed to test the impact of salting. The yields obtained for the salt-added feeds are higher than the yields obtained for the feeds without the addition of salt. The results presented in FIGS. 3a and 3b show that, despite a certain variability of the mechanical pressure yields for the same amount of salt, there exists for added salt values ranging from 0 to 500 g per charge, a linear relationship. statistically significant between the amount of salt and the mechanical pressure yield (p <0.01): the yield increases linearly with the amount of salt added. Between 500g and 800g of salt added per charge, the mechanical pressure efficiency no longer increases: there is a plateau. 2b- Impact of salting on the organoleptic properties of the oil obtained according to the process of the invention

The oils obtained according to the process of the invention were tasted by a panel of 6 experts. Figure 4 shows that the addition of salt and the amount of salt added has a significant influence on the organoleptic properties of the oil obtained according to the method of the invention. It should be noted, however, that no taste of salt is perceived as such by the tasters.

Figure 4 shows the preference of the panel of tasters for the fillers obtained with the addition of an amount of salt ranging from 5 g to 25 g of salt per kilogram of crude oilseeds.

2c- Conclusion

The yield measurements and the evaluation of the organoleptic properties of the various extracted oils obtained according to the process of the invention make it possible to determine the amount of salt to be added:

- The minimum quantity is 100g per batch, ie approximately 5g of salt per kilogram of oleic sunflower seeds. The mechanical pressure yield of the oil is then increased by about 5.5% with respect to the yield obtained without the addition of salt for dehulled oilseeds, and the organoleptic qualities of the product are satisfactory.

- The maximum quantity is 800g per load, ie approximately 40g of salt per kilogram of oleic sunflower seeds. The mechanical pressure yield of the oil is then increased by about 18% relative to the yield obtained without addition of salt for shelled oilseeds, but the organoleptic qualities are less appreciated by some tasters.

Example 3: Step of roasting the process for obtaining vegetable oil from oilseeds: combined impact of shelling and salting. In order to determine the combined impact of dehulling and salting on the mechanical pressure yields of the oil obtained, on the organoleptic properties and on the color of the oil obtained according to the process, 18 tests were carried out with seeds of sunflower:

- shelled or not (with a peeling rate ranging from 9 to 20%), - salted or not (at a rate of 25 g of salt / kg of crude oilseeds).

The other operating parameters remain identical to those of Example 1. The operating conditions are presented in detail in FIG.

3a- Combined impact of shelling and salting on the mechanical pressure yield of the process oil

Figure 6 illustrates the distribution of yields as a function of the combined impact of the shelling and salting state of crude oilseeds.

This figure shows that dehulling and salting have a remarkable effect on the distribution of oil mechanical pressure efficiencies. An ANOVA statistical study shows that the dehulling of seeds and the addition of salt have a statistically significant (p <0.01) influence on the yield of oil extracted by mechanical pressure. Shelling allows yields on average higher than those obtained with unshelled oilseeds. On average, the shelling of sunflower seeds increases the yield by 18% while the addition of 25 grams of salt per kilogram of crude oilseeds (500g salt / load) is associated with an increase of 14.3%. % of the yield. In total, the addition of salt combined with the dehulling of oilseeds allows an average increase of 20.7% in yield. The treatments "dehulling, without salt" and "no dehulling, with salt" give intermediate results. The best yields are obtained for the "peeling with salt" treatment and the worst for the "no peeling, no salt" treatment. These results show the positive effect of dehulling and salting.

3b-Combined impact of shelling and salting on the color of the oil extracted according to the process of the invention.

Nine oil color scales were studied: CIE-Lab, Hunter-Lab, CHL, chromatic values, transmission values, tristimulus values, Hess-Ives, Yellowness and Gardner. Whatever the scale, there is no significant effect of the shelling of oilseeds on the color of the oil obtained by the process.

In contrast, salting has a significant effect on the color of the oil, depending on the scale used. To choose the most discriminating color scale, a canonical discriminant analysis was performed. Such an analysis makes it possible to determine the color scale for which the trinomials of values representing a treatment are the most dissociated from each other. The color scale for which the Fisher test statistic value on the Wilks criterion is the highest is used. The results are given in Figure 7. The latter shows that the most relevant scale is the scale of tristimulus values.

The relevance of this tristimulus scale was confirmed by statistical analysis based on the ANOVA model.

3c- The combined impact of shelling and salting on the organoleptic properties of the oil extracted.

Tasting by a panel of 6 experts, different oils obtained, shows that the dehulling corresponding to a dehulling rate ranging from 9 to 20%, and salting at the rate of 25 g of salt / kg of crude oilseeds, have a remarkable effect on the organoleptic properties of the oil obtained according to the process of the invention.

The results are given in the table in FIG. 8. This presents a summary of the appreciations obtained during blind tasting sessions on different samples of roasted sunflower oil obtained according to the process of the invention set out in FIG. works under conditions of shelling and salting variables. There is a clear preference of the panel of tasters for the first sample, obtained from shelled sunflower seeds and with the addition of salt.

General conclusion of the combined impact of shelling and salting on the mechanical pressure yield of the oil, on the color of the oil extracted and on the organoleptic properties of the oil obtained according to the process of the invention . The set of results presented in this example is in favor of the use of shelled oilseeds, in this case oleic sunflower kernels shelled, and an addition of salt during the roasting step. These conditions of implementation of the process (dehulling and salting) allow:

an improvement in the mechanical oil pressure yield,

an improvement of the organoleptic qualities of the oil obtained according to the process of the invention, and

obtaining an oil with a characteristic color whose parameters of the scale of the tristimulus values are statistically different from those of an oil obtained according to the same process without shelling the seeds and without adding salt, the other parameters not being modified.

Example 4: Step of roasting the process for obtaining vegetable oil from oilseeds: determination of the optimal time-temperature final roasting torque.

The process according to the invention was carried out according to the operating conditions of Example 1, but by varying the duration and the final roasting temperature in accordance with the following table, in order to determine the impact of the time-temperature pair. final roasting on the organoleptic properties of the oil obtained according to the process of the present invention from shelled oleic sunflower seeds.

Table: Torrefaction time-ending torques tested

The oils thus obtained were tasted by a panel of 6 experts. The table of Figure 9 shows that the organoleptic qualities of the oil obtained according to the method of the invention are better when the seeds are roasted for 35 minutes and the final roasting temperature is about 145 ° C. EXAMPLE 5 Measurement of Sodium Chloride in the Oil Obtained by the Process of the Invention

The Higher Institute of Hygiene and Analysis (ISHA), has measured by potentiometry the presence of chlorides (expressed in NaCl) on five samples of 200 mL of oil obtained according to the process of the invention from seeds of oleic sunflower. The oil is first mixed with distilled water. The mixture is strongly stirred, so that the salt, highly water-soluble, diffuses in the aqueous phase. After separation of the two phases, a silver electrode is immersed in the aqueous solution which will modify the potentiometry. The assembly is connected to a voltmeter that will measure potential differences and deduce the concentration of sodium chloride.

Oleic sunflower oils roasted obtained according to the process of the invention with different conditions of dehulling and salting were tested: - seeds shelled (with a hulling rate ranging from 9% to 20%); without salting

- unshelled seeds; without salting

- shelled seeds (with a hulling rate ranging from 9% to 20%); salting up to 25 g of salt / kg of crude oilseeds.

- unshelled seeds; salting up to 25 g of salt / kg of crude oilseeds

- shelled seeds (with a hulling rate ranging from 9% to 20%); salting up to 40 g of salt / kg of crude oilseeds

Whatever the shelling and salting conditions used, the final concentrations of sodium chloride of the oils obtained according to the process of the invention are systematically below the threshold of 0.1 g of NaCl per 100 g of oil, which is the detection limit of the method. The salting step therefore has no impact on the salt content of the oil obtained according to the method of the invention.

These results thus give the salt used in the process which is the subject of the present invention a role of technological aid.

Example 6: Accelerated aging test with light. 6a- Procedure:

The effect of aging on the organoleptic quality of the oil is studied in the laboratory for five grades of roasted sunflower oils obtained by varying the conditions of shelling and salting, the other parameters corresponding to the operating conditions of Example 1 .

The following formulas are prepared from the five qualities of oils thus obtained:

Formulas AO to EO (series 0): the roasted sunflower oil obtained according to the process of the invention is used pure, without any dilution with refined sunflower oil being carried out. Formulas Al to El (series 1): the roasted sunflower oil obtained according to the process of the invention is diluted with Lesieur refined sunflower oil which contains 29% of oleic acid, 59.5% of acid linoleic and 0.1% alpha-linolenic acid. The latter formulas are prepared in a stainless steel bucket of 5 liters by adding 160 g of roasted sunflower oil obtained according to the process of the invention to 3840 g of refined sunflower oil pre-weighed for a final quantity of 4 kg. . The mixture obtained is subjected to moderate stirring (without vortexing) at 600 rpm for 20 minutes, using an electric blade agitator type Turbotest Rayneri (Company VMI, Montaigu, France), thus avoiding the detrimental aeration of the composition.

Each formula is packaged in: transparent glass bottles of 125 mL capacity, receiving 100g of oil, with a residual head space of 10 ml, with regard to series 0, (formulas AO to EO) - bottles in opaque yellow PET of 1 L, receiving about 910 g of oil with a residual head space of 15 ml, with regard to series 1, (formulas Al to El and formula T)

The bottles are manually plugged with HDPE caps. These bottles were then stored in different storage conditions: - in the dark in the freezer at -18 ° C (controls for the various tests) in natural daylight indoors, diffuse and moderately intense at room temperature, c ' that is to say with partial sunshine in a west-facing laboratory room receiving at least 300 lux.

Such exposure conditions generally show a good correlation of this test with natural organoleptic aging in cartons (darkness) until the date of optimal use, also with attenuated light exposure of a commercial radius.

The products subjected to this accelerated aging test were observed after 6 weeks of exposure to these conditions.

6b- Results of accelerated aging tests in light on undiluted roasted sunflower oils obtained according to the process of the invention

The sensory evaluation was performed blindly by a panel of 6 experts, frequently practicing the sensory evaluation of vegetable oils. Given the intensity of the taste of undiluted roasted sunflower oils obtained by the process of the invention, it is difficult to use the conventionally used scoring scale.

Figure 10 presents the results of tastings in the form of qualitative assessments. These tests show that the various torrefied sunflower oils have generally withstood the accelerated aging test in the light: in general, appreciations are comparable between the control and the product after 6 weeks of aging. It is noted that the formulas obtained from unshelled sunflower seeds (BO and DO) are less appreciated than those obtained with shelled seeds, both before and after aging. Thus, the tasters noted an unpleasant smell and taste similar to potting soil, wet earth or mold for the BO and DO formulas, both before and after the 6 weeks of aging. This is checked with and without salt and confirms the tasting results presented in Example 2.

The most popular formula for tasters is the CO formula, obtained from salted sunflower seeds salted at the rate of 500g of salt per load, ie 25g of salt per kilogram of seeds at the beginning of the seed roasting stage, as well as before and after aging. This also confirms the results presented in Example 2.

This test also shows that the organoleptic qualities of this formula do not deteriorate or little during the 6 weeks of accelerated aging in the light and remain entirely acceptable to the tasters. The toasted / toasted note is still noticeable and pleasant although a very slight bitterness seems to develop. No note of rancor was noticed, either in smell or taste.

6c- Results of accelerated aging tests in light on the roasted sunflower oils obtained according to the process of the invention and diluted with refined sunflower oil.

The sensory evaluation was carried out on the products containing 4% roasted sunflower oil and 96% Lesieur refined sunflower oil, that is to say the formulas Al to

El, as well as the refined sunflower oil control (formula T). The panel of 7 to 8 people frequently practicing the sensory evaluation of vegetable oils, referred to the following scoring scale:

For each formula, Figure 11 presents the main sensory evaluation results: the average score and the number of panelists who scored below the acceptable limit of 7.0 are shown in this table.

These tests corroborate the tasting results of undiluted roasted sunflower oils presented in Example 6b. Aging results are acceptable because there is very little rejection from the tasters. Among the list of descriptors proposed to tasters, the qualifiers "roasted / grilled", "butter", "seed" and "verdure" are those mainly recorded, with mean scores of 4.18; 2.2; 1.6 and 0.42. These descriptors are part of the positive attributes, no defect of the type "rancid", "fish", "paint", "musty", "earthy" was raised by the panel.

It is noted that before and after aging, formulas containing roasted sunflower oil obtained from unshelled sunflower seeds are less well noted than those obtained with shelled seeds. Thus, the formula B1 has a general score of 7.2 initially and 6.95 after 6 weeks of aging. Similarly, the formula D1 has an overall score of 7.6 initially and 7.1 after 6 weeks of aging. These grades are lower than the other average grades, which means that the organoleptic qualities of these formulas containing 4% of oils obtained from unshelled sunflower seeds are less appreciated by the tasters.

The best overall score is obtained before and after aging with the Cl formula. It is composed of 96% refined sunflower oil and 4% roasted sunflower oil obtained from half-shelled sunflower seeds. with an addition of 500g of salt per load or 25g of salt per kilogram of seeds. These tastings thus show that this formula is the preferred formula of the tasters, which confirms the results presented in example 2, but also that the organoleptic qualities of this formula do not deteriorate or little during the 6 weeks of accelerated aging. light and remain entirely acceptable to the tasters.

Claims

1. Use of salt for carrying out a process for obtaining vegetable oils having organoleptic properties of interest from crude oil seeds, said process comprising:

a step of salting substances derived from crude oil seeds making it possible to obtain saline substances derived from crude oil seeds, the amount of salt added per kilogram of crude oil seeds being from 3 to 60 g, advantageously from 5 to 40 g, still more preferably from 20 to 30 g, in particular 25 g of salt, and - a step of roasting said salted substances.

2. Use of salt according to claim 1, in which the crude oil seeds are seeds chosen from sunflower, oleic sunflower, rapeseed, oleic rapeseed, low-linolenic rapeseed, oleic rapeseed and low-linolenic seeds. peanut, soybean, low-linolenic soy, linseed, sesame, cotton, safflower, oleic safflower, camelina, hemp, mustard seed, borage, evening primrose.

3. Use of salt according to one of claims 1 or 2, wherein said salt is selected from the group consisting of fine salt, coarse salt, fleur de sel, sea salt, salt marsh salt, salt ginger, cooking salt, refined salt, table salt, iodized salt, fluorinated salt, fluorinated iodized salt, sodium chloride, or other monovalent and divalent cation salts authorized by regulations including potassium chloride, calcium chloride, magnesium chloride, sodium sulphate, potassium sulphate, magnesium sulphate.

4. Use of salt according to claim 1 characterized in that the raw oleaginous seeds were subjected before the salting step, in a dehulling step under conditions allowing the removal of 5% to 100% of shell fragments from the shells. crude oilseeds, and advantageously allowing the removal of 5% to 30% of shell fragments from the crude oilseeds, and making it possible to obtain dehulled substances derived from the crude oilseeds, the said shelled substances, derived from the crude oilseeds, being consisting essentially of almonds, almonds partially surrounded by shells, almonds surrounded by shells and the fraction of free shell fragments not removed during the dehulling process.

5. Use of salt according to any one of claims 1 to 4, characterized in that the roasting step is carried out for a period ranging from 25 to 50 minutes with a final baking temperature ranging from 120 ⁰ C to 180 ⁰ C, advantageously for a period ranging from 30 to 40 minutes with a final firing temperature ranging from 140 ^° C. to 160 ^° C., still more advantageously for 35 minutes with a final firing temperature of 145 ° C.

6. Process for obtaining vegetable oils having organoleptic properties of interest from crude oil seeds; said method comprising:

a salting step for substances derived from crude oil seeds making it possible to obtain saline substances derived from crude oil seeds, the amount of salt added per kilogram of crude oil seeds being from 3 to 60 g, advantageously from 5 to 40 g, still more preferably from 20 to 30 g, in particular 25 g of salt, and - a step of roasting salted substances, derived from crude oil seeds to obtain salted and roasted substances, derived from crude oil seeds.

7. Method according to claim 6, from crude oilseeds consisting essentially of almonds surrounded by shells, said method comprising before the salting and roasting steps, a step of crushing said crude oil seeds, to obtain substances crushed, derived from crude oilseeds, said crushed substances, derived from crude oilseeds consisting essentially of crushed almonds, almonds partially surrounded by shells, almonds surrounded by crushed shells and crushed shell fragments.

8. Process according to claim 7, from crude oilseeds consisting essentially of almonds surrounded by shells, said method comprising

a crushing step of said crude oil seeds, making it possible to obtain crushed substances derived from crude oil seeds, said crushed substances derived from crude oil seeds consisting essentially of crushed almonds, almonds partially surrounded by shells, almonds surrounded by crushed hulls and crushed hulls, a salting step of the crushed substances, derived from crude oil seeds, making it possible to obtain crushed and salted substances, derived from crude oil seeds,

a step of roasting crushed and salted substances, derived from crude oil seeds, making it possible to obtain crushed, salted and roasted substances derived from crude oil seeds, said process being carried out under the conditions which make it possible to obtain an improved yield of oil by mechanical pressure ranging from 10 to 40% relative to the total weight of the crude oilseeds, and preferably from 30 to 40%, and to give the vegetable oils obtained said organoleptic properties.

9. Process according to any one of claims 7 and 8, from crude oilseeds consisting essentially of almonds surrounded by shells, said method comprising, before the crushing step, a step of shelling the crude oilseeds, in conditions allowing the removal of 5% to 100% of shell fragments from crude oilseeds, and advantageously allowing the removal of 5% to 30% of shell fragments from crude oilseeds, and making it possible to obtain shelled substances , derived from crude oilseeds, the said husked substances, derived from crude oilseeds consisting essentially of almonds, almonds partially surrounded by shells, almonds surrounded by shells and the fraction of fragments of free shells not removed during the dehulling process.

10. Process according to any one of claims 6 to 9, from crude oil seeds, said method comprising: - a step of dehulling crude oil seeds, under conditions allowing the removal of 5% to 100% of fragments of hulls of crude oil seeds, and advantageously allowing the removal of 5% to 30% of hull fragments from crude oilseeds, and making it possible to obtain dehulled substances, derived from crude oilseeds, said hulled substances, derived from crude oilseeds consisting essentially of almonds, almonds partially surrounded by cockles, almonds surrounded by cockles, almonds partially surrounded by cockles;

a crushing step of the shelled substances, derived from crude oil seeds making it possible to obtain dehulled and crushed substances, derived from crude oil seeds, the said shelled and crushed substances, derived from seeds; crude oilseeds consisting essentially of crushed almonds, almonds surrounded by crushed hulls and crushed hulls;

- a salting step of the husked and crushed substances, derived from crude oilseed seeds making it possible to obtain husked, crushed and salted substances, derived from crude oilseeds;

- a roasting step of dehulled, crushed and salted substances, derived from crude oilseeds, making it possible to obtain husked, crushed, salted and roasted substances derived from crude oilseeds; said process being carried out under the conditions allowing to obtain an improved oil yield by mechanical pressure ranging from 10 to 40% relative to the total weight of crude oilseeds, and advantageously from 30 to 40%, and of conferring on vegetable oils obtained said organoleptic properties.

11. Method according to any one of claims 6 to 10, said method comprising after the roasting step, a step of mechanical pressure of the fat contained in the shelled, crushed, salted and roasted substances, derived from crude oilseeds to recover most of the vegetable oil.

12. Process according to any one of claims 6 to 11, from crude oleaginous seeds, said process comprising:

a step of dehulling the crude oil seeds, under conditions allowing the removal of 5% to 100% of hull fragments from the crude oilseeds, and advantageously allowing the removal of 5% to 30% of hull fragments from the seeds; crude oilseeds, which make it possible to obtain husked substances derived from crude oilseeds, the said husked substances derived from crude oilseeds consisting essentially of almonds, almonds partially surrounded by cockles, almonds surrounded by cockles and the fraction of free shell fragments not removed during the dehulling process;

a step of mechanical pressure of the fat contained in the shelled, crushed, salted and roasted substances, derived from the crude oil seeds, making it possible to recover the major part of the vegetable oil; said process being carried out under the conditions allowing to obtain an improved oil yield by mechanical pressure ranging from 10 to 40% relative to the total weight of crude oilseeds, and advantageously from 30 to 40%, and of conferring on vegetable oils obtained said organoleptic properties.

13. Method according to any one of claims 6 to 12, wherein the crude oil seeds are seeds selected from: sunflower seeds, oleic sunflower, rapeseed, oleic rapeseed, low-linolenic rapeseed, rapeseed oleic and linolenic, peanut, soya, low-linolenic soya, linseed, sesame, cotton, safflower, oleic safflower, camelina, hemp, mustard seed, borage, evening primrose.

The method of claim 13, wherein the crude oil seeds are sunflower seeds or oleic sunflower seeds.

The method of claim 14, based on sunflower seeds or oleic sunflower seeds, said process comprising:

a step of dehulling the sunflower seeds or oleic sunflower seeds, under conditions allowing the elimination of 5% to 100% of hull fragments from the crude oilseeds, advantageously the elimination of 5% to 100% of hull fragments crude oilseeds, and advantageously allowing the removal of 5% to 30% of shell fragments from crude oilseeds, and making it possible to obtain sunflower seeds or sunflower seeds oleic shelled, said seeds of sunflower or sunflower oleic shelled consisting essentially of almonds, almonds partially surrounded by cockles, almonds surrounded by cockles and the fraction of free sunflower or oleic sunflower shell fragments not removed during the dehulling process; a step of crushing sun-dried sunflower seeds or oleic sunflower seeds making it possible to obtain dehulled and crushed sunflower or oleic sunflower seeds;

- A step of roasting seeds sunflower or sunflower oleic shelled, crushed and salted, to obtain seeds of sunflower or sunflower seeds oleic shelled, crushed, salted and roasted; a step of mechanical pressure of sunflower seeds or sunflower seeds which are shelled, crushed, salted and roasted, making it possible to recover most of the vegetable oil; said process being carried out under the conditions enabling to obtain an improved oil yield by mechanical pressure ranging from 25 to 40% relative to the total weight of the crude oil seeds, and of conferring on said vegetable oils said organoleptic properties.

16. Process according to any one of Claims 6 to 15, characterized in that the said salt is chosen from the group comprising in particular but not exclusively fine salt, coarse salt, fleur de sel, sea salt, salt of salt marsh, gem salt, cooking salt, refined salt, table salt, iodized salt, fluorinated salt, fluorinated iodized salt, sodium chloride, or other monovalent cation salts and bivalents authorized by food regulations, including potassium chloride, calcium chloride, magnesium chloride, sodium sulphate, potassium sulphate, magnesium sulphate.

The process according to any one of claims 6 to 16, wherein the amount of salt added per kilogram of crude oil seeds is 3 to 60 g, preferably 5 to 40 g, still more preferably 20 to 30 g, in particular at the rate of 25 g of salt.

18. Process according to any one of claims 6 to 17, in which the roasting is carried out with stirring, in particular by conductive heating, in particular in a gas-heated pan, for a period ranging from 25 to 50 minutes with an end temperature. baking ranging from 120 ⁰ C to 180 ⁰ C, preferably for a period ranging from 30 to 40 minutes with a final cooking temperature ranging from 140 ⁰ C to 160 ⁰ C, even more preferably for 35 minutes with a final baking temperature of 145 ° C.

19. The method of claim 18, wherein the roasting is carried out for 35 min with a final firing temperature ranging from 140 to 160 ⁰ C, preferably 145 ° C.

20. A method according to any one of claims 6 to 19, wherein said crude oil seeds are sunflower seeds or oleic sunflower, which are partially or fully shelled under conditions to achieve a dehulling rate of less than 5% of the hulls of crude oilseeds, and in particular varying from 5 to 30% of the hulls of crude oilseeds, and more particularly so as to eliminate 12% of hulls of crude oilseeds.

21. A method according to any one of claims 12 to 20, wherein the mechanical pressure step is carried out in a hydraulic press, at a pressure ranging from 15 to

150 MPa, especially ranging from 20 to 50 MPa, and particularly 22 MPa, and for 10 to 60 minutes, especially for 20 to 30 minutes, in order to recover most of the vegetable oil, or is carried out in a screw press unending.

22. Process according to any one of claims 6 to 21, from sunflower or oleic sunflower seeds, in which:

the dehulling step of the sunflower or oleic sunflower seeds is carried out under conditions making it possible to achieve a dehulling rate of at least 5% of the hulls of the crude oilseeds and in particular varying from 5 to 30% of the hulls of the crude oilseeds, and more particularly so as to eliminate 12% of the hulls of the crude oilseeds total, making it possible to obtain sunflower seeds or sunflower seeds oleic shelled, said sunflower seeds or sunflower seedlings oleic consisting essentially of almonds of almonds partially surrounded by shells, almonds surrounded by shells and the fraction of free sunflower or oleic sunflower shell fragments not removed during the dehulling process;

a step of crushing sun-dried sunflower seeds or oleic sunflower seeds making it possible to obtain dehulled and crushed sunflower or oleic sunflower seeds; the salting step of the sun-dried or sun-dried seeds of sunflower or sunflower seeds is carried out by addition of salt in a proportion of 3 to 60 g, advantageously from 5 to 40 g, still more advantageously from 20 to 30 g, in particular with 25 g of salt per kilogram of raw sunflower or oleic sunflower seeds making it possible to obtain sunflower or sunflower seeds which are shelled, crushed and salted;

- The step of roasting sunflower seed or sunflower seed oleic shelled, crushed and salted, is carried out with stirring, in particular by conductive heating, in particular in a frying pan gas, for a period of 25 to 50 minutes with a final firing temperature ranging from 120 ^° C. to 180 ^° C., advantageously for a period ranging from 30 to 40 minutes with a final firing temperature ranging from 140 ^° C. to 160 ^° C., still more advantageously for 35 minutes with an end temperature cooking temperature of 145 ° C; making it possible to obtain sunflower seeds or sunflower seeds which are shelled, crushed, salted and roasted;

the step of mechanically pressing the sun-dried or sunflower seeds of sunflower or sunflower seeds, crushed, salted and roasted, carried out in a hydraulic press, at a pressure ranging from 15 to 150 MPa, in particular ranging from 20 to 50 MPa, and particularly from 22 to 50 MPa; MPa, and for 10 to 60 minutes, especially for 20 to 30 minutes, or carried out in a worm press, to recover most of the vegetable oil.

23. A method according to any one of claims 1 to 3, 5 to 8, 11, 13, 16 to 19, and 21 wherein the crude oil seeds are rapeseed, oleic rapeseed, low-linolenic rapeseed or oleic and low-linolenic rapeseed, unshelled due to their small size.

24. A process according to any one of claims 1 to 3, 5 to 8, 11, 13, 16 to 19, and 21, wherein the crude oil seeds are soybean or low-linolenic soybeans.

25. A process according to any one of claims 1 to 3, 5 to 8, 11, 13, 16 to 19, and 21, wherein the crude oil seeds are peanut seeds.

26. Vegetable oil of roasted oleaginous seeds for a food use as obtained by the implementation of the method, according to any one of claims 6 to 25.

27. A food oil containing at least 95% of vegetable oil characterized in that it comprises a mixture of 0.5 to 50% and advantageously 1 to 10%, more preferably 3.5 to 8%, and particularly 4% of a roasted vegetable oil according to claim 25, and 50 to 99.5% and preferably 90 to 99% and more preferably 92 to 96.5% and particularly 96% of a pure refined oil or a blend of oils based on at least 95% of refined oils and not containing unrefined olive oil, said refined oil or said refined oils being chosen in particular from the group comprising refined sunflower oil, refined oleic sunflower oil, refined rapeseed oil, refined oleic rapeseed oil, refined low-linolenic rapeseed oil, refined oleic and low-linolenic rapeseed oil, refined corn oil, refined soybean oil, refined low-linolenic soybean oil, refined grape seed oil, refined peanut oil, refined safflower oil, refined oleic safflower oil, refined linseed oil, refined cottonseed oil, palm oleins, refined rice oil, refined camelina oil, refined hemp seed oil, refined borage oil, refined evening primrose oil.