JP2006204266A - Roasted soybean oil and method for producing the same - Google Patents
Roasted soybean oil and method for producing the same Download PDFInfo
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Description
本発明は、焙煎大豆油及び焙煎大豆油の製造方法に関し、特に、大豆独特の好ましい風味のある大豆香味油を簡便に高収率で得ることができ、かつ他の油と混合してマスキング剤として用いることができる焙煎大豆油及び焙煎大豆油の製造方法に関するものである。 The present invention relates to roasted soybean oil and a method for producing roasted soybean oil, and in particular, a soybean flavor oil having a preferable flavor unique to soybeans can be easily obtained in high yield, and mixed with other oils. The present invention relates to roasted soybean oil that can be used as a masking agent and a method for producing roasted soybean oil.
通常、大豆からの採油は、大豆中の油分が少ないことから、直接有機溶媒で抽出する抽出法により行われており、環境対応の観点から有機溶媒を使用しない採油方法も求められている。 Usually, oil extraction from soybean is carried out by an extraction method in which extraction is performed directly with an organic solvent because the oil content in soybean is small, and an oil collection method that does not use an organic solvent is also required from the viewpoint of environmental friendliness.
また、採油された大豆油は、通常、脱ガム、脱酸、脱色、脱臭の精製処理が施されているが、精製処理された大豆油は、無味無臭であるため、大豆独特の好ましい風味のある大豆香味油も求められている。 In addition, the extracted soybean oil is usually subjected to purification processes such as degumming, deoxidation, decolorization, and deodorization, but the refined soybean oil is tasteless and odorless, and therefore has a preferable flavor unique to soybeans. There is also a need for some soy flavor oils.
大豆香味油を得る方法として、焙煎処理による方法が知られている（例えば、特許文献１、特許文献２参照）。 As a method for obtaining soybean flavor oil, a method by roasting treatment is known (see, for example, Patent Document 1 and Patent Document 2).
特許文献１には、菜種、大豆、サフラワー、ヒマワリ、胡麻等の油糧種子をマイクロ波照射して焙煎処理した後、搾油することにより、従来にない特有の風味で、風味良好な芳香油を得ることができると記載されている。 In Patent Document 1, an oily seed such as rapeseed, soybean, safflower, sunflower, sesame, etc. is subjected to roasting treatment by microwave irradiation, and then oiled to obtain a unique aroma that is not present and has a good flavor. It is described that an oil can be obtained.
特許文献２には、コーン胚芽、なたね、ゴマ等の種実を主原料として、これを８０〜２８０℃で加熱（焙煎）した後、圧搾法により採油することにより、香ばしい、良好な風味を持つ風味油を得ることができると記載されている。 In Patent Document 2, the seeds of corn germ, rapeseed, sesame and the like are used as the main raw material, and after heating (roasting) at 80 to 280 ° C., the oil is extracted by the pressing method, thereby providing a fragrant and good flavor. It is described that a flavor oil can be obtained.
焙煎処理した大豆を圧搾することにより得られた大豆油は、有機溶媒による抽出、及び、脱酸、脱色、脱臭の精製処理を行うことなく食用とすることができるため、環境対応の観点で望ましく、大豆油の製造における抽出工程及び精製工程の簡略化にもつながり大豆油の製造コストの観点からもメリットがある。 Soybean oil obtained by squeezing roasted soybeans can be made edible without performing extraction with organic solvents and purification treatments for deoxidation, decolorization, and deodorization. Desirably, it leads to simplification of the extraction process and the refining process in the production of soybean oil, and is also advantageous from the viewpoint of the production cost of soybean oil.
また、燐脂質含量の少ない大豆原油（脱ガム油）を得ることを目的として、焙煎処理を施して大豆油を製造する方法が開示されている（例えば、特許文献３参照）。 In addition, a method for producing soybean oil by performing roasting treatment for the purpose of obtaining soybean crude oil (degummed oil) having a low phospholipid content is disclosed (for example, see Patent Document 3).
特許文献３には、原料大豆を焙煎し、この焙煎大豆の水分を８〜１３％程度まで加湿した後、圧扁、溶剤抽出して大豆粗油を採取し、脱ガム処理することにより、燐脂質含量の少ない大豆原油（脱ガム油）を得ることができると記載されている。
しかし、特許文献１および特許文献２等の従来の焙煎処理による採油方法は、胡麻、コーン胚芽、菜種、落花生等を主としてその対象としており、大豆に関しては、具体的な採油条件・方法等について明らかにされているとは言えない。 However, the conventional oil collecting methods by roasting treatment such as Patent Document 1 and Patent Document 2 mainly target sesame seeds, corn germ, rapeseed, peanuts, etc., and regarding soybean, specific oil collecting conditions and methods, etc. It cannot be said that it has been revealed.
焙煎処理した他の原料は単に圧搾しただけでも収量よく油分を得ることができるが、大豆は他の原料と異なり油分含量が少ないことや形状の関係から、焙煎処理した大豆は単に圧搾しただけでは油分の収量が悪くなる。焙煎処理大豆の圧搾率を高くすることは、大豆油の製造方法における生産性等の面で大きなメリットがあるので、焙煎処理大豆の圧搾率をより高くする方法が求められている。なお、ここでいう圧搾率とは、大豆に含まれる油分量（約２０質量％）のうち搾り取られた油量の割合をいう。例えば、圧搾率７５％であれば、約１５質量％に相当する油分が圧搾できたことを示す。 Other raw materials that have been roasted can be obtained with a good yield even if they are simply squeezed, but unlike other raw materials, soybeans that have been roasted are simply compressed because of their low oil content and shape. A simple oil yield is poor. Increasing the squeezing rate of roasted soybeans has a great merit in terms of productivity and the like in the method for producing soybean oil, and therefore a method for increasing the squeezing rate of roasted soybeans is required. In addition, a pressing rate here means the ratio of the amount of oil squeezed out among the amount of oil (about 20 mass%) contained in soybean. For example, if the pressing rate is 75%, it indicates that the oil corresponding to about 15% by mass has been compressed.
また、特許文献３は、燐脂質含量の少ない大豆油を得る方法を開示するものであり、搾油した焙煎大豆油についての風味、収率等を考慮したものではない。さらに、特許文献３記載の方法は、有機溶媒による抽出を必須の工程としているため、工程の簡略化や環境対応について考慮したものでもない。 Patent Document 3 discloses a method for obtaining soybean oil having a low phospholipid content, and does not consider the flavor, yield, and the like of the squeezed roasted soybean oil. Furthermore, since the method described in Patent Document 3 uses extraction with an organic solvent as an indispensable process, it does not take into account simplification of the process or environmental measures.
そこで、本発明の目的は、大豆独特の好ましい風味のある大豆香味油を簡便に高収率で得ることができ、かつ他の油と混合してマスキング剤として用いることができる焙煎大豆油の製造方法、及び焙煎大豆油を提供することにある。 Therefore, an object of the present invention is to provide a roasted soybean oil that can be easily obtained in a high yield, and can be used as a masking agent by mixing with other oils. It is in providing a manufacturing method and roasted soybean oil.
本発明は、上記目的を達成するため、大豆を焙煎温度１２０〜２００℃で焙煎処理する工程と、前記焙煎処理された大豆の水分含量を７〜１３質量％に水分調整処理する工程と、前記水分含量が調整された大豆を圧搾処理により油分を得る工程とを含むことを特徴とする焙煎大豆油の製造方法を提供する。ここで、本発明において、焙煎とは、搾油を行う前に大豆を直接又は間接に乾式又は湿式で加熱処理し、焙る又は煎ることをいい、焙煎大豆油とは、上記圧搾処理後の焙煎大豆圧搾粗油のほか、これを脱ガム処理等して得られた大豆油をも含む。 In order to achieve the above object, the present invention includes a step of roasting soybean at a roasting temperature of 120 to 200 ° C., and a step of adjusting the moisture content of the roasted soybean to 7 to 13% by mass. And a method of producing roasted soybean oil, characterized by comprising a step of obtaining an oil component by pressing the soybean having the moisture content adjusted. Here, in the present invention, roasting means that the soybean is directly or indirectly heat-treated dry or wet before oiling, roasting or roasting, and roasted soybean oil is after the above pressing treatment. In addition to the roasted soybean compressed crude oil, soybean oil obtained by degumming this is also included.
また、本発明は、上記目的を達成するため、大豆を焙煎温度１２０〜２００℃で焙煎処理し、前記焙煎処理された大豆の水分含量を７〜１３質量％に水分調整処理した後、前記水分含量が調整された大豆を圧搾処理して得られることを特徴とする焙煎大豆油を提供する。 In addition, in order to achieve the above object, the present invention roasts soybeans at a roasting temperature of 120 to 200 ° C., and adjusts the moisture content of the roasted soybeans to 7 to 13% by mass. A roasted soybean oil characterized by being obtained by pressing the soybean with the moisture content adjusted is provided.
本発明によれば、以下の効果を有する焙煎大豆油及び焙煎大豆油の製造方法を提供することができる。
１）大豆独特の好ましい風味のある大豆香味油を高収率で得ることができる。
２）製造工程を簡略化することができる。
３）他の油脂のマスキング剤として利用できる。
４）大豆特有の香ばしい風味を有する食品を得ることができる。
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the roasted soybean oil and roasted soybean oil which have the following effects can be provided.
1) A soybean flavor oil having a preferable flavor unique to soybeans can be obtained in a high yield.
2) The manufacturing process can be simplified.
3) It can be used as a masking agent for other oils and fats.
4) A food having a fragrant flavor peculiar to soybeans can be obtained.
以下、本発明を具体的に説明する。
〔本発明の焙煎大豆油の製造方法〕
図１は、本発明の焙煎大豆油の製造フローを示す図である。本発明の焙煎大豆油は以下の方法により製造することができる。
The present invention will be specifically described below.
[Method for producing roasted soybean oil of the present invention]
FIG. 1 is a diagram showing a production flow of roasted soybean oil of the present invention. The roasted soybean oil of the present invention can be produced by the following method.
原料としての大豆を粉砕した後、焙煎処理を行う。焙煎処理は、焙煎機により処理温度１２０〜２００℃にて焙煎する。焙煎処理温度が１２０℃より低い場合、香ばしさが少なくなり、２００℃より高い場合、焦げ臭さや苦味が発現してくる。焙煎時間は、処理温度や処理量等によって異なるが、上記処理温度にて１〜１５分間程度行うことが好ましい。温度上昇の方法は、特に限定されるものではないが、一定の上昇率（例えば、１０〜２０℃上昇／分）で徐々に温度上昇することが好ましい。得られる焙煎大豆油の風味等を考慮すると、より好ましい処理温度は、１３０〜１９０℃であり、さらに好ましくは、１５０〜１８０℃である。 After the soybean as a raw material is crushed, it is roasted. The roasting process is performed by a roaster at a processing temperature of 120 to 200 ° C. When the roasting treatment temperature is lower than 120 ° C., the fragrance is reduced, and when it is higher than 200 ° C., a burning odor and bitterness appear. The roasting time varies depending on the processing temperature, the processing amount, etc., but it is preferable to perform the roasting time at the above processing temperature for about 1 to 15 minutes. The method for increasing the temperature is not particularly limited, but it is preferable that the temperature is gradually increased at a constant rate of increase (for example, 10 to 20 ° C./min). Considering the flavor and the like of the roasted soybean oil obtained, a more preferable treatment temperature is 130 to 190 ° C, and more preferably 150 to 180 ° C.
焙煎方法は特に限定されないが、例えば、外部より電熱、熱風、バーナー、マイクロ波などを介して大豆を加熱することにより行うことができる。また、使用する焙煎機は特に限定されないが、例えば、回転流動床式、回転ドラム式、ロータリーキルン式などを使用することができる。 The roasting method is not particularly limited. For example, the roasting method can be performed by heating soybeans from the outside via electric heat, hot air, a burner, a microwave, or the like. Moreover, although the roasting machine to be used is not specifically limited, For example, a rotating fluidized bed type, a rotating drum type, a rotary kiln type, etc. can be used.
原料として用いる大豆は、粉砕されたもののほか、割砕されたもの又は圧偏されたものを好適に用いることができる。また、米国産食品用大豆ＩＯＭ（インディアナ，オハイオ，ミシガンの略）、米国産一般搾油用大豆（オーディナリー（ｏｒｄｉｎａｒｙ））、国産大豆、ブラジル産大豆、中国産大豆等を好適に用いることができ、遺伝子組み替え（ＧＭＯ）、非遺伝子組み替え（ｎｏｎ−ＧＭＯ）を問わずに使用できる。 The soybean used as the raw material can be suitably crushed, crushed or pressure-biased. In addition, US food soybean IOM (Indiana, Ohio, Michigan), US general oil extraction soybean (ordinary), domestic soybean, Brazilian soybean, Chinese soybean, etc. can be suitably used. It can be used regardless of gene recombination (GMO) or non-gene recombination (non-GMO).
次に、得られる焙煎大豆油の圧搾率を高めるために、焙煎処理した大豆中の水分含量を水分調整器により７〜１３質量％に調整する。圧搾前の焙煎大豆中の水分含量が７〜１３質量％の範囲を外れていると、圧搾率がかなり低くなる。得られる焙煎大豆油の圧搾率等を考慮すると、より好ましい水分含量は、８〜１２質量％であり、さらに好ましくは、９〜１１質量％である。 Next, in order to increase the compression ratio of the roasted soybean oil obtained, the moisture content in the roasted soybean is adjusted to 7 to 13% by mass with a moisture regulator. When the moisture content in the roasted soybean before pressing is out of the range of 7 to 13% by mass, the pressing rate is considerably lowered. In consideration of the compression ratio of the obtained roasted soybean oil, the more preferable water content is 8 to 12% by mass, and further preferably 9 to 11% by mass.
圧搾前の焙煎大豆中の水分含量を調整する手段は、特に問わないが、焙煎大豆油の圧搾率や圧搾工程の作業性を考慮すると、水蒸気を噴霧しながら調整することが好ましい。水を添加（噴霧）することにより水分調整してもよく、この場合は、できる限り、温度の高い水（５０℃以上）を用いることが好ましい。 The means for adjusting the water content in the roasted soybean before pressing is not particularly limited. However, in consideration of the pressing rate of roasted soybean oil and the workability of the pressing process, it is preferable to adjust while spraying water vapor. Water may be adjusted by adding (spraying) water. In this case, it is preferable to use water having a high temperature (50 ° C. or higher) as much as possible.
その後、水分含量が調整された大豆は、圧搾機にて機械的に圧搾され、油分が搾り取られる。油分をろ過することで大豆焙煎圧搾粗油が得られる。油分を搾り取った大豆粕（焙煎大豆圧搾ケーキ）は、醤油原料等として使用することができる。 Thereafter, the soybean whose moisture content has been adjusted is mechanically squeezed with a press to squeeze out the oil. By filtering the oil, a soybean roasted and compressed crude oil is obtained. The soybean cake obtained by squeezing oil (roasted soybean press cake) can be used as a soy sauce raw material or the like.
圧搾機は、特に型式は問わないが、例えば円筒状に形成されたケーシングとその内部に回転自在に設けられたスクリューよりなるエキスペラー式圧搾機を好適に利用することができる。回転数や処理量は適宜調整することができる。 The type of the pressing machine is not particularly limited. For example, an expeller type pressing machine including a casing formed in a cylindrical shape and a screw rotatably provided therein can be preferably used. The number of rotations and the processing amount can be appropriately adjusted.
得られた焙煎大豆圧搾粗油は、例えば、温度７０〜８０℃、水添加量３質量％（対圧搾粗油）の条件下、遠心分離機で遠心分離されることで脱ガム処理がなされ、再度ろ過されることにより、焙煎大豆油が得られる。 The obtained roasted soybean compressed crude oil is degummed by being centrifuged in a centrifuge, for example, under conditions of a temperature of 70 to 80 ° C. and a water addition amount of 3 mass% (vs. crude oil). By filtering again, roasted soybean oil is obtained.
このようにして得られた本発明の焙煎大豆油は、脱酸、脱色、脱臭の精製処理を行わずに食用に供することができる。また、有機溶媒抽出処理を行う必要もない。 The roasted soybean oil of the present invention obtained as described above can be used for food without performing deoxidation, decolorization, and deodorization purification treatment. Moreover, it is not necessary to perform an organic solvent extraction process.
本発明の焙煎大豆油は、大豆白絞油等と同等の脂肪酸組成で構成されるものである。また、トランス酸含量が極めて少ないことが特徴の１つである。本発明の焙煎大豆油のトランス酸含量は、０〜１質量％、より限定すれば、０〜０．５質量％である。 The roasted soybean oil of the present invention is composed of a fatty acid composition equivalent to soybean white squeezed oil or the like. One of the characteristics is that the trans acid content is extremely low. The trans acid content of the roasted soybean oil of the present invention is 0 to 1% by mass, more specifically 0 to 0.5% by mass.
本発明の焙煎大豆油は、大豆独特の好ましい風味（きな粉風味）を有するため、香味油として用いることができる。 Since the roasted soybean oil of the present invention has a preferable flavor unique to soybeans (kina flour flavor), it can be used as a flavor oil.
また、本発明の焙煎大豆油は、他の動植物油と混合すると、マスキング効果が期待できる。動植物油としては、大豆油、大豆サラダ油、大豆白絞油、菜種油、菜種サラダ油、菜種白絞油、パーム油、魚油等、これらの分別油脂、これらの水素添加油脂、及びこれらのエステル交換油脂等があり、これらの混合油であってもよい。特に、大豆白絞油は保存時に大豆特有の青臭さが問題となるが、焙煎大豆油を添加すると、経時的に発生する大豆特有の青臭さをマスキングすることができる。 The roasted soybean oil of the present invention can be expected to have a masking effect when mixed with other animal and vegetable oils. Animal and vegetable oils include soybean oil, soybean salad oil, soybean white squeezed oil, rapeseed oil, rapeseed salad oil, rapeseed white squeezed oil, palm oil, fish oil, etc., these fractionated fats and oils, these hydrogenated fats and oils, and these transesterified fats and oils, etc. These mixed oils may be used. In particular, soybean white squeezed oil has a problem with the blue odor peculiar to soybeans during storage, but when roasted soybean oil is added, the blue odor peculiar to soybean generated over time can be masked.
マスキング対象の動植物油と本発明の焙煎大豆油からなる油脂組成物中における本発明の焙煎大豆油の含量を０．０１質量％以上添加すればマスキングの効果が期待でき、好ましくは０．１質量％以上、より好ましくは０．５質量％以上、さらに好ましくは１質量％以上添加する。上限は特に限定されるものではないが、およそ５０質量％以下とすることが好ましい。 If the content of the roasted soybean oil of the present invention is 0.01% by mass or more in the oil and fat composition comprising the animal and vegetable oils to be masked and the roasted soybean oil of the present invention, the masking effect can be expected. 1% by mass or more, more preferably 0.5% by mass or more, and still more preferably 1% by mass or more. Although an upper limit is not specifically limited, It is preferable to set it as about 50 mass% or less.
本発明の焙煎大豆油及び本発明の焙煎大豆油を添加した油脂組成物は、ドレッシング、マヨネーズ、揚げ物、天ぷら、炒め物、マーガリン、ファットスプレッド、ショートニング等の各種油脂食品に使用することができ、得られた食品は大豆特有の香ばしい風味を有する。これらの食品は公知の常法で製造、調理することができる。 The roasted soybean oil of the present invention and the fat and oil composition to which the roasted soy oil of the present invention is added can be used for various fat and oil foods such as dressing, mayonnaise, fried food, tempura, fried food, margarine, fat spread, shortening, etc. And the resulting food has a savory flavor characteristic of soybeans. These foods can be produced and cooked by known conventional methods.
以下に実施例を挙げて本発明を具体的に説明するが、本発明はそれらによって限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.
〔実施例１，２及び比較例１〜３〕（水分含量による圧搾率の比較）
大豆（ＩＯＭ ｎｏｎ−ＧＭＯ）１００ｋｇを粗砕ロール機（スエヒロＥＰＭ社製）で粉砕した後、回転流動床焙煎機（ＲＦＢ−６ ＮＥＵＨＡＵＳ ＮＥＯＴＥＣ製）により、大豆の品温が表１に示す各温度に１０分間で到達するように温度上昇させて焙煎処理した。
[Examples 1 and 2 and Comparative Examples 1 to 3] (Comparison of pressing rate by water content)
After pulverizing 100 kg of soybean (IOM non-GMO) with a crushing roll machine (manufactured by Suehiro EPM), the product temperature of soybean is shown in Table 1 using a rotating fluidized bed roaster (manufactured by RFB-6 NEUHAUS NEOTEC). Roasting was performed by increasing the temperature to reach the temperature in 10 minutes.
次いで、それぞれの大豆を、水分調整器（商品名：レディゲ・ミキサー、松坂技研製）を用いて水蒸気を噴霧し、大豆中の水分含量を表１に示す水分含量に調整した後、圧搾機（ＨＩＰＲＥＳＳ ＥＸＰＥＬＬＥＲ Ｖ−０５、スエヒロＥＰＭ社製）で機械的に圧搾し、焙煎大豆原油を得た。なお、比較例１は水蒸気等の水添加による水分含量の調整を行わなかった。 Next, each soybean was sprayed with water vapor using a moisture adjuster (trade name: Redige Mixer, manufactured by Matsuzaka Giken) to adjust the moisture content in the soybean to the moisture content shown in Table 1, and then a pressing machine ( HIPRESS SS EXPELLER V-05 (manufactured by Suehiro EPM) was mechanically pressed to obtain roasted soybean crude oil. In Comparative Example 1, the water content was not adjusted by adding water such as water vapor.
得られた焙煎大豆原油を、ろ過後、温度７０〜８０℃、水添加量３質量％（対焙煎大豆原油）の条件下、連続高速遠心機（Ｈ−６００型、国産遠心器製）で遠心分離することで脱ガム処理し、再度ろ過することにより実施例１、２及び比較例１〜３の焙煎大豆油を得た。それぞれの焙煎大豆油について、圧搾率は表１の通りであった。 The obtained roasted soybean crude oil is filtered and then subjected to a continuous high-speed centrifuge (H-600 type, manufactured by a domestic centrifuge) under conditions of a temperature of 70-80 ° C. and a water addition amount of 3 mass% (vs. roasted soybean crude oil) The baked soybean oil of Examples 1 and 2 and Comparative Examples 1 to 3 was obtained by performing degumming treatment by centrifugation and filtering again. The compression ratio was as shown in Table 1 for each roasted soybean oil.
表１から分かるように、圧搾前の大豆中の水分含量を７〜１３質量％に調整した実施例１及び２は、圧搾率が高く、良好な結果であった。一方、大豆中の水分含量が７〜１３質量％の範囲をはずれる比較例１〜３は、圧搾率が低かった。特に、圧搾前の大豆中の水分含量が多い比較例３では、圧搾機のスリップにより、モータ負荷が増大して、オーバーロードを起こした。 As can be seen from Table 1, Examples 1 and 2 in which the water content in the soybean before pressing was adjusted to 7 to 13% by mass had high pressing ratios and were good results. On the other hand, Comparative Examples 1 to 3 in which the water content in soybeans deviated from the range of 7 to 13% by mass had a low pressing rate. In particular, in Comparative Example 3 in which the moisture content in soybean before pressing was large, the motor load increased due to slippage of the pressing machine, resulting in overloading.
〔実施例３，４〕（水の添加方法による圧搾率の比較）
実施例３は、実施例１、２及び比較例１〜３と同様の方法で焙煎大豆油を得た。実施例４は、水分調整器（商品名：レディゲ・ミキサー、松坂技研製）を用いて水（常温）を噴霧し、大豆中の水分含量を調整した以外は実施例１、２及び比較例１〜３と同様の方法で焙煎大豆油を得た。それぞれの焙煎大豆油について、圧搾率は表２の通りであった。
[Examples 3 and 4] (Comparison of squeezing rate by water addition method)
In Example 3, roasted soybean oil was obtained in the same manner as in Examples 1 and 2 and Comparative Examples 1 to 3. Example 4 is the same as in Examples 1 and 2 and Comparative Example 1 except that water (room temperature) was sprayed using a moisture controller (trade name: Redige Mixer, manufactured by Matsuzaka Giken) to adjust the moisture content in soybeans. A roasted soybean oil was obtained in the same manner as in. The compression ratio was as shown in Table 2 for each roasted soybean oil.
表２から分かるように、実施例３、４共に圧搾率は高かったが、実施例３の水蒸気噴霧による気体での添加の方が、より圧搾率が高かった。また、実施例３の水蒸気噴霧による気体での添加の方が、ムラなく水を添加でき、大豆の品温を下げることなく維持できることから、作業性が良かった。 As can be seen from Table 2, the squeezing rate was high in both Examples 3 and 4, but the squeezing rate was higher in the case of addition with gas by vapor spraying in Example 3. In addition, the gas addition by vapor spray in Example 3 was more workable because water could be added evenly and maintained without lowering the product temperature of soybean.
〔実施例５〜１０及び比較例４〜６〕（風味及び加熱臭の評価）
実施例１、２及び比較例１〜３と同様の方法で、実施例５〜１０及び比較例４、５の焙煎大豆油を得た。
[Examples 5 to 10 and Comparative Examples 4 to 6] (Evaluation of flavor and heated odor)
In the same manner as in Examples 1 and 2 and Comparative Examples 1 to 3, roasted soybean oils of Examples 5 to 10 and Comparative Examples 4 and 5 were obtained.
得られた焙煎大豆油について、下記の「油脂の評価試験方法」に従い、風味及び加熱臭の評価を行った。なお、比較例６として大豆白絞油（日清オイリオグループ（株）製）を用いた。結果を表３、４に示す。また、実施例５、７、１０の焙煎大豆油については、脂肪酸組成の結果を表５に示す。 About the obtained roasted soybean oil, according to the following "evaluation test method of fats and oils", the flavor and the heating odor were evaluated. As Comparative Example 6, white soybean oil (Nisshin Oilio Group Co., Ltd.) was used. The results are shown in Tables 3 and 4. Moreover, about the roasted soybean oil of Examples 5, 7, and 10, the result of a fatty acid composition is shown in Table 5.
＜油脂の評価試験方法＞
（１）風味評価試験
得られた焙煎大豆油を常温状態で１〜２ｍｌ程度口に含み、口に含んだ時の風味を下記の評価基準に従って評価した。評価方法は、７名のパネラーにより５点評価を行い、その平均値で評価した。
（評価点数の基準）
５点・・・非常に良好
４点・・・良好
３点・・・普通
２点・・・やや悪い
１点・・・悪い
<Evaluation test method for fats and oils>
(1) Flavor evaluation test About 1 to 2 ml of the obtained roasted soybean oil was included in the mouth at room temperature, and the flavor when included in the mouth was evaluated according to the following evaluation criteria. The evaluation method evaluated 5 points | pieces by seven panelists, and evaluated by the average value.
(Evaluation score standard)
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad
（２）加熱臭評価試験
１００ｍｌ容ビーカーに５０ｇ入れ、１２０℃に加熱し、その時の加熱臭を下記の評価基準に従って評価した。評価方法は、７名のパネラーにより５点評価を行い、その平均値で評価した。
（評価点数の基準）
５点・・・非常に良好
４点・・・良好
３点・・・普通
２点・・・やや悪い
１点・・・悪い
(2) Heated odor evaluation test 50 g was put into a 100 ml beaker and heated to 120 ° C., and the heated odor at that time was evaluated according to the following evaluation criteria. The evaluation method evaluated 5 points | pieces by seven panelists, and evaluated by the average value.
(Evaluation score standard)
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad
表３から分かるように、焙煎温度が１２０〜２００℃で焙煎処理した実施例５〜１０の焙煎大豆油は、大豆特有の香ばしさ（きな粉風味）が感じられ、風味、加熱臭ともに良好であった。一方、焙煎温度が１２０℃未満の１００℃で焙煎処理した比較例４の焙煎大豆油は、大豆特有の香ばしさ（きな粉風味）が少なく、また、焙煎温度が２００℃を超える２２０℃で焙煎処理した比較例５の焙煎大豆油は、焦げ臭さや苦味が目立った。また、実施例５、７、１０の焙煎大豆油の脂肪酸組成は、大豆白絞油の脂肪酸組成と比較してほとんど差が認められなかったが、トランス酸はいずれも検出されなかった。 As can be seen from Table 3, the roasted soybean oils of Examples 5 to 10 that were roasted at a roasting temperature of 120 to 200 ° C. felt a unique flavor (skin flour flavor) of soybeans, and had both flavor and heating odor. It was good. On the other hand, the roasted soybean oil of Comparative Example 4 roasted at 100 ° C., which has a roasting temperature of less than 120 ° C., has a small flavor (skin flour flavor) peculiar to soybeans, and the roasting temperature exceeds 220 ° C. 220. The roasted soybean oil of Comparative Example 5 that had been roasted at 0 ° C. had a noticeable burnt smell and bitterness. In addition, the fatty acid composition of the roasted soybean oil of Examples 5, 7, and 10 showed almost no difference compared to the fatty acid composition of soybean white squeezed oil, but no trans acid was detected.
〔実施例１１〜１３及び比較例７〕（マスキング評価）
大豆白絞油（日清オイリオグループ（株）製）に、実施例６、８、１０の焙煎大豆油を、それぞれ５質量％、３質量％、１質量％添加し、実施例１１〜１３の油脂組成物を製造した。なお、比較として大豆白絞油（日清オイリオグループ（株）製）を用いた（比較例７）。
[Examples 11 to 13 and Comparative Example 7] (Masking Evaluation)
The roasted soybean oil of Examples 6, 8, and 10 was added to soybean white squeezed oil (manufactured by Nissin Oilio Group Co., Ltd.), respectively, 5 mass%, 3 mass%, and 1 mass%. An oil and fat composition was produced. For comparison, soybean white oil (Nisshin Oillio Group Co., Ltd.) was used (Comparative Example 7).
実施例１１〜１３の油脂組成物及び比較例７の大豆白絞油を６００ｇ容ＰＥＴ容器に入れ、保存温度２０℃、１０００ｌｕｘの条件下で１２週間保存し、風味及び加熱臭の評価を行った。風味及び加熱臭の評価は実施例５〜１０と同様の方法で行い、評価点数の基準は以下の通りとした。結果を表６に示した。
（評価点数の基準）
５点・・・青臭さがなく、非常に良好
４点・・・青臭さが少なく良好
３点・・・普通
２点・・・やや青臭さが感じられる
１点・・・青臭さが感じられ、悪い
The oil and fat compositions of Examples 11 to 13 and the soybean white squeezed oil of Comparative Example 7 were placed in a 600 g PET container, stored for 12 weeks under conditions of a storage temperature of 20 ° C. and 1000 lux, and evaluated for flavor and heated odor. . The evaluation of flavor and heated odor was performed by the same method as in Examples 5 to 10, and the criteria for the evaluation score were as follows. The results are shown in Table 6.
(Evaluation score standard)
5 points-no blue odor, very good 4 points-little blue odor, good 3 points-normal 2 points-1 point where a little blue odor is felt-blue odor is felt ,bad
表６から分かるように、焙煎処理した焙煎大豆油を添加した実施例１１〜１３の油脂組成物は、保存前、１２週間保存後ともに青臭さがなく、風味、加熱臭ともに良好であり、大豆白絞油において経時的に発生する大豆特有の青臭さをマスキングすることができた。 As can be seen from Table 6, the oil and fat compositions of Examples 11 to 13 to which roasted soybean oil that had been roasted was added had no blue odor before storage and after storage for 12 weeks, and both flavor and heating odor were good. It was possible to mask the blue odor peculiar to soybean generated with time in soybean white oil.
〔実施例１４〜２２及び比較例８〕（食品の調理評価）
実施例５〜１０で得られた焙煎大豆油及び実施例１１〜１３で得られた油脂組成物を使用した実施例１４〜２２の食品の調理評価を、下記の「調理の評価試験方法」に従い、行った。なお、比較として大豆白絞油（日清オイリオグループ（株）製）を用いた（比較例８）。結果を表７、８に示した。
[Examples 14 to 22 and Comparative Example 8] (Food Cooking Evaluation)
The cooking evaluation of the foods of Examples 14 to 22 using the roasted soybean oil obtained in Examples 5 to 10 and the oil and fat composition obtained in Examples 11 to 13 was conducted by the following “evaluation test method for cooking”. And went. For comparison, soybean white oil (Nisshin Oilio Group Co., Ltd.) was used (Comparative Example 8). The results are shown in Tables 7 and 8.
＜調理の評価試験方法＞
常法で各種食品を調理し、調理時の香りや食べた時の風味を下記の評価基準に従って評価した。評価方法は、７名のパネラーにより５点評価を行い、その平均値で評価した。
（評価点数の基準）
５点・・・非常に良好
４点・・・良好
３点・・・普通
２点・・・やや悪い
１点・・・悪い
<Evaluation test method for cooking>
Various foods were cooked in a conventional manner, and the aroma during cooking and the flavor when eaten were evaluated according to the following evaluation criteria. The evaluation method evaluated 5 points | pieces by seven panelists, and evaluated by the average value.
(Evaluation score standard)
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad
表７、８から分かるように、本発明の焙煎大豆油及び本発明の焙煎大豆油を添加した油脂組成物を使用した実施例１４〜２２の食品は、調理において特有の香ばしさ（きな粉風味）を有し、また、食品の風味も非常に良好であった。 As can be seen from Tables 7 and 8, the foods of Examples 14 to 22 using the roasted soybean oil of the present invention and the oil / fat composition to which the roasted soybean oil of the present invention was added had a unique flavor (kinako flour) in cooking. The flavor of the food was also very good.
Claims (13)
前記焙煎処理された大豆の水分含量を７〜１３質量％に水分調整処理する工程と、
前記水分含量が調整された大豆を圧搾処理により油分を得る工程とを含むことを特徴とする焙煎大豆油の製造方法。 Roasting soybeans at a roasting temperature of 120-200 ° C .;
A step of adjusting the water content of the roasted soybean to 7 to 13% by mass;
A method for producing roasted soybean oil, the method comprising: obtaining oil by pressing the soybean having the moisture content adjusted.
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