JP4294068B2 - Production method of cooking oil - Google Patents
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- JP4294068B2 JP4294068B2 JP2007308236A JP2007308236A JP4294068B2 JP 4294068 B2 JP4294068 B2 JP 4294068B2 JP 2007308236 A JP2007308236 A JP 2007308236A JP 2007308236 A JP2007308236 A JP 2007308236A JP 4294068 B2 JP4294068 B2 JP 4294068B2
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Description
本発明は、リノレン酸を多く含む風味良好で安定性の良い食用油に関する。 The present invention relates to an edible oil that is rich in linolenic acid and has good flavor and stability.
α−リノレン酸は、人間にとって必須脂肪酸であることが確かめられ（非特許文献１）、癌やアレルギーを抑制する働きがあるとの報告（非特許文献２）がある。また、γ−リノレン酸についても、アトピー性皮膚炎に対して治療効果を示すことから、イギリスでは治療薬として認められている（非特許文献３）。近年、リノレン酸を多く含む油脂が注目され、リノレン酸を多く含む油脂の開発が望まれている。 It has been confirmed that α-linolenic acid is an essential fatty acid for humans (Non-Patent Document 1), and there is a report (Non-Patent Document 2) that it has a function of suppressing cancer and allergies. In addition, γ-linolenic acid is also recognized as a therapeutic drug in the United Kingdom because of its therapeutic effect against atopic dermatitis (Non-patent Document 3). In recent years, oils and fats rich in linolenic acid have attracted attention, and development of fats and oils rich in linolenic acid is desired.
アマニ油、エゴマ油およびシソ油は、α−リノレン酸を総脂肪酸中に５０〜６５％と多く含んでいる。また、月見草油およびボラージ油は、γ−リノレン酸を総脂肪酸中に１０〜２５％含んでいる。これらの油脂は、従来食用に供されることもあるが、他の食用油脂に比べて不飽和脂肪酸が多く、保存安定性が著しく悪いため、現在ではわずかしか食用として利用されていない。即ち、これらのリノレン酸を多く含む油脂は、食用油として保存安定性が悪く、通常の搾油、精製処理して得られるアマニ油、エゴマ油、シソ油、月見草油およびボラージ油は、一般の食用油として使用することに支障がある。
したがって、本発明の目的は、風味が良好で風味安定性および酸化安定性に優れたリノレン酸を多く含む食用油を提供することにある。 Therefore, an object of the present invention is to provide an edible oil containing a large amount of linolenic acid having a good flavor and excellent flavor stability and oxidation stability.
前記目的を達成するために、本発明者らは鋭意検討を重ねた結果、アマニ種子、エゴマ種子、シソ種子、月見草種子またはボラージ種子から食用油を製造する工程において同時にゴマ種子を混合し搾油、精製処理することにより、処理過程で品質劣化が少なく風味が良好で風味安定性および酸化安定性に優れた食用油が得られることを見出した。本発明でいう精製処理とは、香味を特徴とする食用油にあっては、搾油して得られる原油に対し、ろ過処理を主体にした処理をいい、例としては、ゴマ油、ナッツ油、オリーブ油が挙げられる。香味の少ない食用油つまり食用サラダ油等にあっては、脱酸、脱色、脱臭の工程を経る処理をいい、必要に応じては脱ロウの工程を含むものである。さらに本発明者らは、アマニ種子、エゴマ種子、シソ種子、月見草種子またはボラージ種子から食用油を製造する工程において同時にゴマ種子を混合し焙煎・搾油・精製処理することにより、処理過程で品質劣化が少なく風味が良好で風味安定性および酸化安定性に優れた食用油が得られることを見出した。 In order to achieve the above-mentioned object, the present inventors have intensively studied, and as a result, sesame seeds are mixed and extracted at the same time in the step of producing edible oil from linseed seeds, egoma seeds, perilla seeds, evening primrose seeds or borage seeds, It has been found that an edible oil can be obtained by refining treatment, with little deterioration in quality during the treatment process, good flavor, and excellent flavor stability and oxidation stability. In the edible oil characterized by flavor, the refining treatment as used in the present invention refers to a treatment mainly comprising a filtration treatment for crude oil obtained by squeezing oil. Examples include sesame oil, nut oil, olive oil. Is mentioned. In the case of edible oils with a low flavor, that is, edible salad oils, etc., it means a treatment through deoxidation, decolorization, and deodorization processes, and if necessary, a dewaxing process is included. Furthermore, the present inventors mixed sesame seeds at the same time in the process of producing edible oil from flaxseed seeds, sesame seeds, perilla seeds, evening primrose seeds or borage seeds, and roasted, squeezed and refined them. It was found that an edible oil with little deterioration and good flavor and excellent flavor stability and oxidation stability can be obtained.
本発明によれば、リノレン酸を高濃度に含有し、製造時の風味が良好で保存時の風味安定性および酸化安定性に優れた食用油が得られる。 ADVANTAGE OF THE INVENTION According to this invention, the edible oil which contains linolenic acid in high concentration, has the favorable flavor at the time of manufacture, and was excellent in the flavor stability at the time of storage and oxidation stability.
以下本発明を詳しく説明する。本発明は、きょう雑物を除去したアマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の中から１種以上の種子に、きょう雑物を除去したゴマ種子を混合して搾油し、引き続き食用油の品質レベルまで精製処理する、またはきょう雑物を除去したアマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の中から１種以上の種子に、きょう雑物を除去したゴマ種子を混合して焙煎・搾油し、引き続き食用油の品質レベルまで精製処理することを特徴とする食用油の製造法である。本発明でいう精製処理とは、香味を特徴とする食用油にあっては、搾油して得られる原油に対し、ろ過処理を主体にした処理をいい、香味の少ない食用油つまり食用サラダ油等にあっては、脱酸、脱色、脱臭等の工程を経る処理をいう。本発明におけるゴマ種子の混合比率は、望ましくは選択した種子に対して１０〜８０％の範囲において本発明の目的を達成するものである。ゴマ種子が１０％より少ない配合の場合は風味安定性、保存安定性が損なわれ、また、８０％より多い配合の場合は本発明の意図するリノレン酸含量が確保できない。 The present invention will be described in detail below. In the present invention, one or more seeds out of flaxseed, sesame seeds, perilla seeds, evening primrose seeds, and borage seeds from which impurities have been removed are mixed and squeezed with sesame seeds from which impurities have been removed. One or more seeds of linseed seeds, egoma seeds, perilla seeds, perilla seeds, evening primrose seeds, and borage seeds that have been refined to the quality level of edible oils or removed from foreign substances are treated with sesame seeds from which foreign substances have been removed. It is a method for producing edible oil, characterized in that it is mixed, roasted and oiled, and subsequently refined to the quality level of edible oil. In the case of edible oils characterized by flavor, the refining treatment as used in the present invention refers to a treatment mainly based on filtration processing for crude oil obtained by squeezing, and is used for edible oils with low flavor, that is, edible salad oils, etc. In this case, it means a treatment through processes such as deoxidation, decolorization, and deodorization. The mixing ratio of the sesame seeds in the present invention desirably achieves the object of the present invention in the range of 10 to 80% with respect to the selected seeds. When the sesame seed is less than 10%, the flavor stability and storage stability are impaired, and when it is more than 80%, the linolenic acid content intended by the present invention cannot be ensured.
本発明でいう焙煎とは、搾油を行なう前に種子を直接もしくは間接に乾式または湿式で加熱処理することをいい、その加熱温度が１５０〜３５０℃で２〜６０分間処理することが望ましい。 The roasting referred to in the present invention means that the seeds are directly or indirectly heat-treated before or after oil extraction, and it is desirable that the heating temperature is 150 to 350 ° C. for 2 to 60 minutes.
かかる条件で焙煎したゴマ種子を含んだ種子を分別せず常法により蒸熱した後、圧搾または圧搾抽出することによって、香ばしいフレーバーを持つ茶褐色の原油が得られる。この原油をろ過工程のみで処理して最終製品とすることもでき、またこの原油を一般植物油脂と同様に脱酸−水洗−脱色−脱臭等の精製工程を経て最終製品とすることもできる。 The seeds containing sesame seeds roasted under such conditions are steamed by a conventional method without being fractionated, and then pressed or squeezed to obtain brown crude oil having a fragrant flavor. This crude oil can be processed only by a filtration step to obtain a final product, and this crude oil can be made a final product through purification steps such as deoxidation, water washing, decolorization and deodorization in the same manner as general vegetable oils and fats.
一方、きょう雑物を除去したアマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の中から１種以上をかかる条件下で焙煎して得られた焙煎当該種子を常法により蒸熱した後、圧搾または圧搾抽出して得られた原油に、同様に処理したゴマ原油を混合してろ過して得られる最終製品、もしくは、きょう雑物を除去したアマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の中から１種以上をかかる条件下で焙煎して得られた焙煎当該種子を常法により蒸熱した後、圧搾または圧搾抽出して得られた原油を、一般植物油脂と同様に脱酸−水洗−脱色−脱臭等の精製工程を経て得られる精製油に同様に処理したゴマ精製油等を混合して得られる最終製品では、酸化安定性が悪く、保存時の風味安定性も悪く、経時的に特有の苦みを有するようになり、食用油として使用することには支障がある。 On the other hand, roasted seeds obtained by roasting one or more of flaxseed seeds, egoma seeds, perilla seeds, evening primrose seeds and borage seeds from which impurities have been removed under such conditions were steamed by a conventional method. Then, the final product obtained by mixing and filtering crude oil obtained by squeezing or squeezing the same processed sesame crude oil, or linseed seeds, egoma seeds, perilla seeds, evening primrose from which impurities have been removed After roasting the seeds obtained by roasting one or more seeds or borage seeds under such conditions, the crude oil obtained by subjecting the seeds to steaming or squeezing and extraction is converted into general vegetable oils and fats. Similarly, final products obtained by mixing sesame refined oils, etc., treated in the same way with refined oils obtained through purification steps such as deoxidation, water washing, decolorization, and deodorization, have poor oxidation stability and stable flavor during storage. Poor nature, characteristic over time Takes on the body, there is a hindrance to be used as a cooking oil.
本発明は、アマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の様に酸化安定性の悪い多価不飽和脂肪酸を多く含む種子の中から１種以上の種子と種子の形状が近似しているゴマ種子とを同時に搾油・精製処理する、あるいは、アマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の中から１種以上の種子とゴマ種子とを同時に焙煎・搾油・精製処理することを特徴にしている。アマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の中から１種以上の種子を焙煎し、別にゴマ種子を焙煎した後、両者を混合して搾油した場合も、両者を混合して焙煎・搾油した場合と同様の効果は得られる。しかし、別々に焙煎した場合、２基の焙煎設備が必要であり、経済的ではない。一方、１基の焙煎設備でそれぞれを焙煎した場合、アマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子またはそれらを混合した種子を後半に焙煎する必要があり、不合理である。効率性、経済性の面から見ればアマニ種子、エゴマ種子、シソ種子、月見草種子、ボラージ種子の中から１種以上の種子とゴマ種子とを最初に混合し、焙煎することが望ましい。 The present invention approximates one or more seeds and the shape of the seed among seeds containing many polyunsaturated fatty acids having poor oxidation stability, such as flaxseed seed, egoma seed, perilla seed, evening primrose seed, and borage seed. Simultaneously roasting, oiling and refining one or more seeds and sesame seeds among flaxseed, sesame seeds, perilla seeds, evening primrose seeds and borage seeds It is characterized by doing. Even if one or more seeds are roasted from linseed seeds, sesame seeds, perilla seeds, evening primrose seeds, and borage seeds, and then sesame seeds are roasted separately, both are mixed and oiled. The same effect as when roasting and oiling is obtained. However, when roasting separately, two roasting facilities are required, which is not economical. On the other hand, when each of them is roasted with one roasting facility, it is necessary to roast flaxseed seeds, egoma seeds, perilla seeds, evening primrose seeds, borage seeds or mixed seeds in the latter half, which is unreasonable. . From the viewpoint of efficiency and economy, it is desirable to first mix and roast one or more seeds and sesame seeds among linseed seeds, egoma seeds, perilla seeds, evening primrose seeds, and borage seeds.
かくして得られる油脂は、リノレン酸を高濃度に含み、風味が良好で保存時の風味および酸化安定性に優れ、そのまま食用に供せられるものである。 The fats and oils thus obtained contain linolenic acid in a high concentration, have a good flavor, have excellent flavor and oxidative stability during storage, and can be directly used for food.
本発明では、このようにして得られた油にトコフェロール、レシチン、緑茶抽出物、甘草抽出物、アスコルビン酸脂肪酸エステル等の抗酸化剤を添加することにより、さらに保存安定性を増すことができる。 In the present invention, the storage stability can be further increased by adding an antioxidant such as tocopherol, lecithin, green tea extract, licorice extract and ascorbic acid fatty acid ester to the oil thus obtained.
また、本発明で得られる食用油と通常の食用油、即ちナタネ油、大豆油、とうもろこし油、小麦胚芽油、綿実油、オリーブ油、サフラワー油、ヒマワリ油等を原料とする食用油と任意の割合で配合し、食用として使用することもできる。 In addition, the edible oil obtained in the present invention and a normal edible oil, that is, edible oil and raw oil such as rapeseed oil, soybean oil, corn oil, wheat germ oil, cottonseed oil, olive oil, safflower oil, sunflower oil, etc. And can be used as food.
実施例１
アマニ種子７kgとゴマ種子１３kgを混合し、常法により、混合種子を蒸熱後、
エキスペラーで搾油し、圧搾原油を３．３kg得た。この原油をろ過、静置し、たんぱく質やリン脂質が析出沈殿するのを待ってさらにろ過した。得られた油脂の脂肪酸組成、風味、酸化安定性および保存安定性について表１に示す。
Example 1
Mix 7 kg of linseed seeds and 13 kg of sesame seeds, and steam the mixed seeds in a conventional manner.
The oil was squeezed with an expeller to obtain 3.3 kg of compressed crude oil. This crude oil was filtered and allowed to stand, and further filtered after waiting for precipitation of proteins and phospholipids. Table 1 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the resulting fats and oils.
比較例１
アマニ種子１０kgとゴマ種子１５kgをそれぞれ常法により、種子を蒸熱後、エキスペラーで搾油し、圧搾原油をそれぞれ１．４kgおよび２．７kg得た。これらの原油をそれぞれろ過、静置し、たんぱく質やリン脂質が析出沈殿するのを待ってさらにろ過し、実施例１で得られた油脂の脂肪酸組成とほぼ同じになるようにアマニ油１．０kgとゴマ油２．４kgとを混合した。混合油の脂肪酸組成、風味、酸化安定性および保存安定性について表１に示す。
Comparative Example 1
10 kg of linseed seeds and 15 kg of sesame seeds were each steamed by a conventional method and then squeezed with an expeller to obtain 1.4 kg and 2.7 kg of compressed crude oil, respectively. Each of these crude oils is filtered and allowed to stand, and after waiting for the protein and phospholipid to precipitate, it is further filtered, and 1.0 kg of linseed oil so that the fatty acid composition of the fat obtained in Example 1 is almost the same. And 2.4 kg of sesame oil were mixed. Table 1 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the mixed oil.
アマニ種子とゴマ種子とを混合後、搾油・精製処理した実施例１は、それぞれを搾油・精製処理後、混合した比較例１に比べ、風味、酸化安定性および保存安定性に優れており、食用油として供せられるものであった。 Example 1 in which linseed seeds and sesame seeds were mixed and then subjected to oil extraction / refining treatment was superior in flavor, oxidation stability, and storage stability compared to Comparative Example 1 in which each was subjected to oil extraction / refining treatment and mixed, It was provided as edible oil.
実施例２
アマニ種子１０kgとゴマ種子１０kgを混合し、キルン式焙煎機により、２３５℃で２０分間焙煎した。常法により、焙煎種子を蒸熱後、エキスペラーで搾油し、圧搾原油を３．２kg得た。この原油をろ過、静置し、たんぱく質やリン脂質が析出沈殿するのを待ってさらにろ過した。得られた油脂の脂肪酸組成、風味、酸化安定性および保存安定性について表２に示す。
Example 2
10 kg of linseed seeds and 10 kg of sesame seeds were mixed and roasted at 235 ° C. for 20 minutes using a kiln roasting machine. In a conventional manner, the roasted seeds were steamed and then oiled with an expeller to obtain 3.2 kg of compressed crude oil. This crude oil was filtered and allowed to stand, and further filtered after waiting for precipitation of proteins and phospholipids. Table 2 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the obtained fats and oils.
実施例３
アマニ種子１０kgとゴマ種子１０kgをそれぞれキルン式焙煎機により、２３５℃で２０分間焙煎した。それぞれの焙煎種子を全量混合し、常法により、焙煎種子を蒸熱後、エキスペラーで搾油し、圧搾原油を３．３kg得た。この原油をろ過、静置し、たんぱく質やリン脂質が析出沈殿するのを待ってさらにろ過した。得られた油脂の脂肪酸組成、風味、酸化安定性および保存安定性について表２に示す。
Example 3
10 kg of linseed seeds and 10 kg of sesame seeds were roasted at 235 ° C. for 20 minutes using a kiln roasting machine. All the roasted seeds were mixed, and the roasted seeds were steamed and then oiled with an expeller in the usual manner to obtain 3.3 kg of compressed crude oil. This crude oil was filtered and allowed to stand, and further filtered after waiting for protein and phospholipid to precipitate. Table 2 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the obtained fats and oils.
比較例２
アマニ種子１０kgとゴマ種子１０kgをそれぞれキルン式焙煎機により、２３５℃で２０分間焙煎した。常法により、焙煎種子を蒸熱後、エキスペラーで搾油し、圧搾原油をそれぞれ１．４kgおよび１．８kg得た。これらの原油をろ過、静置し、たんぱく質やリン脂質が析出沈殿するのを待ってさらにろ過し、実施例１で得られた油脂の脂肪酸組成とほぼ同じになるようにアマニ油１kgとゴマ油１．３kgとを混合した。混合油の脂肪酸組成、風味、酸化安定性および保存安定性について表２に示す。
Comparative Example 2
10 kg of linseed seeds and 10 kg of sesame seeds were roasted at 235 ° C. for 20 minutes using a kiln roasting machine. According to a conventional method, the roasted seed was steamed and then oiled with an expeller to obtain 1.4 kg and 1.8 kg of compressed crude oil, respectively. These crude oils are filtered and allowed to stand, and after further precipitation of proteins and phospholipids, they are further filtered. 3 kg was mixed. Table 2 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the mixed oil.
アマニ種子とゴマ種子とを混合後、焙煎、搾油・精製処理した実施例２およびアマニ種子、ゴマ種子それぞれを焙煎後混合し、搾油・精製処理した実施例３は、それぞれを焙煎、搾油・精製処理後混合した比較例２に比べ風味、酸化安定性および保存安定性に優れており、香味油として供せられるものであった。 Example 2 in which flaxseed and sesame seeds were mixed and then roasted, squeezed and refined, and Example 3 in which flaxseed and sesame seeds were roasted and mixed, and oiled and refined, respectively, were roasted. It was excellent in flavor, oxidation stability and storage stability as compared with Comparative Example 2 mixed after oil extraction and purification treatment, and was provided as a flavor oil.
実施例４
エゴマ種子１５kgとゴマ種子５kgを混合し、キルン式焙煎機により、２００℃で２５分間焙煎した。常法により、焙煎種子を蒸熱後、エキスペラーで搾油し、圧搾原油を２．８kg得た。この原油を常法に従い、脱ガム、脱酸、水洗、脱色および脱臭し、精製油脂２．５kgを得た。得られた油脂の脂肪酸組成、風味、酸化安定性および保存安定性について表３に示す。
Example 4
15 kg of sesame seeds and 5 kg of sesame seeds were mixed and roasted at 200 ° C. for 25 minutes using a kiln roasting machine. In a conventional manner, the roasted seeds were steamed and then oiled with an expeller to obtain 2.8 kg of compressed crude oil. This crude oil was degummed, deacidified, washed with water, decolored and deodorized according to a conventional method to obtain 2.5 kg of refined fats and oils. Table 3 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the obtained fats and oils.
比較例３
エゴマ種子１５kgとゴマ種子１５kgそれぞれをキルン式焙煎機により、２００℃で２５分間焙煎した。常法により、それぞれの焙煎種子を蒸熱後、エキスペラーで搾油し、圧搾原油をそれぞれ２．０kgおよび２．４kg得た。これらの原油を常法に従い、脱ガム、脱酸、水洗、脱色および脱臭し、精製エゴマ油１．８kgおよび精製ゴマ油２．１kgを得た。実施例４で得られた油脂の脂肪酸組成とほぼ同じになるようにエゴマ油１．６kgとゴマ油０．５kgとを混合し、その混合油の脂肪酸組成、風味、酸化安定性および保存安定性について表３に示す。
Comparative Example 3
Each 15 kg of sesame seeds and 15 kg of sesame seeds were roasted at 200 ° C. for 25 minutes using a kiln roasting machine. According to a conventional method, each roasted seed was steamed and then oiled with an expeller to obtain 2.0 kg and 2.4 kg of compressed crude oil, respectively. These crude oils were degummed, deacidified, washed with water, decolored and deodorized according to ordinary methods to obtain 1.8 kg of refined sesame oil and 2.1 kg of refined sesame oil. About 1.6 kg of sesame oil and 0.5 kg of sesame oil were mixed so that the fatty acid composition of the fat obtained in Example 4 was almost the same, and the fatty acid composition, flavor, oxidative stability and storage stability of the mixed oil were mixed. Table 3 shows.
エゴマ種子とゴマ種子とを混合後、焙煎、搾油・精製処理した実施例４は、それぞれを焙煎、搾油・精製処理後混合した比較例３に比べ風味、酸化安定性および保存安定性に優れており、食用サラダ油として供せられるものであった。 Example 4 in which sesame seeds and sesame seeds were mixed and then roasted, squeezed / refined was compared with Comparative Example 3 in which each was roasted, squeezed / refined, and mixed with flavor, oxidation stability and storage stability. It was excellent and served as an edible salad oil.
実施例５
ボラージ種子１５kgとキルン式焙煎機により２５０℃で１５分間焙煎したゴマ種子５kgとを混合した。常法により、混合種子を蒸熱後、エキスペラーで搾油し、圧搾原油を２．２kg得た。この原油を常法に従い、脱ガム、脱酸、水洗、脱色および脱臭し、精製油脂１．９kgを得た。得られた油脂の脂肪酸組成、風味、酸化安定性および保存安定性について表４に示す。
Example 5
15 kg of borage seeds and 5 kg of sesame seeds roasted at 250 ° C. for 15 minutes by a kiln roasting machine were mixed. According to a conventional method, the mixed seed was steamed and then oiled with an expeller to obtain 2.2 kg of compressed crude oil. This crude oil was degummed, deacidified, washed with water, decolored and deodorized in accordance with a conventional method to obtain 1.9 kg of refined fats and oils. Table 4 shows the fatty acid composition, flavor, oxidation stability, and storage stability of the resulting fats and oils.
比較例４
ボラージ種子１５kgとキルン式焙煎機により２５０℃で１５分間焙煎したゴマ種子１０kgそれぞれについて、常法により、蒸熱後、エキスペラーで搾油し、圧搾原油をそれぞれ１．４kgおよび１．８kg得た。これらの原油を常法に従い、脱ガム、脱酸、水洗、脱色および脱臭し、精製ボラージ油１．１kgおよび精製ゴマ油１．６kgを得た。実施例５で得られた油脂の脂肪酸組成とほぼ同じになるようにボラージ油０．７kgとゴマ油０．４kgとを混合し、その混合油の脂肪酸組成、風味、酸化安定性および保存安定性について表４に示す。
Comparative Example 4
About 15 kg of borage seeds and 10 kg of sesame seeds roasted at 250 ° C. for 15 minutes by a kiln type roaster, respectively, steamed and then squeezed with an expeller to obtain 1.4 kg and 1.8 kg of compressed crude oil, respectively. These crude oils were degummed, deacidified, washed with water, decolored and deodorized in accordance with ordinary methods to obtain 1.1 kg of refined borage oil and 1.6 kg of refined sesame oil. About 0.7 kg of borage oil and 0.4 kg of sesame oil were mixed so as to be almost the same as the fatty acid composition of the fat obtained in Example 5, and the fatty acid composition, flavor, oxidative stability and storage stability of the mixed oil were mixed. Table 4 shows.
ボラージ種子と焙煎ゴマ種子とを混合後、搾油・精製処理した実施例５は、それぞれを搾油・精製処理後混合した比較例４に比べ風味、酸化安定性および保存安定性に優れており、食用油として供せられるものであった。 Example 5 in which borage seeds and roasted sesame seeds were mixed and then subjected to oil extraction / refining treatment was superior in flavor, oxidation stability and storage stability compared to Comparative Example 4 in which each was mixed after oil extraction / refining treatment, It was provided as edible oil.
実施例６
シソ種子とゴマ種子とを等量に混合し、キルン式焙煎機により、１２０℃、２５０℃、３７０℃で２０分間、それぞれ２０kg焙煎した。常法により、焙煎種子を蒸熱後、エキスペラーで搾油し、圧搾原油をそれぞれ約３kg得た。これらの原油をろ過、静置し、たんぱく質やリン脂質が析出沈殿するのを待ってさらにろ過した。得られた油脂の風味について表５に示す。
Example 6
Perilla seeds and sesame seeds were mixed in equal amounts and roasted in 20 kg at 120 ° C., 250 ° C. and 370 ° C. for 20 minutes using a kiln roasting machine. According to a conventional method, the roasted seeds were steamed and then squeezed with an expeller to obtain approximately 3 kg of compressed crude oil. These crude oils were filtered and allowed to stand, and further filtered after waiting for the precipitation of proteins and phospholipids. It shows in Table 5 about the flavor of the obtained fats and oils.
表５に示すように、２５０℃で焙煎することにより、風味良好な食用油を得ることができる。 As shown in Table 5, an edible oil with good flavor can be obtained by roasting at 250 ° C.
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| CN111471517A (en) * | 2020-03-17 | 2020-07-31 | 内蒙古师范大学 | Preparation process and application of beaten sesame oil cake |
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