JPH0551593A - Production of edible oil - Google Patents

Abstract

PURPOSE:To produce an edible oil which contains alpha-linolenic acid in a high concn., has a good flavor, and is excellent in the stability of flavor and resistance to oxidation during storage. CONSTITUTION:An edible oil is produced by roasting seed of flax. Perilla ocimoides, or Lamiaceae at 150-350 deg.C, extracting a raw oil from the roasted seed, adding 10% or more water to the oil, and washing it with water at 30 deg.C or lower.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an edible oil containing a large amount of α-linolenic acid and having a good flavor and good stability.

[0002]

BACKGROUND ART α-Linolenic acid has been confirmed to be an essential fatty acid for humans (Holman R.T. et al., Ameri.
can Journal of Clinical Nutrition, 35, 617-
623 (1982), reports that it has a function of suppressing cancer and allergies (Okuyama et al., "Nutrition and diseases of fats and oils" 169.
Pp. 185 (1990)), the attention has recently been paid to fats and oils containing a large amount of α-linolenic acid. Further, α-linolenic acid is an essential fatty acid and is important as a nutrient because it has various important physiological functions, and development of edible oil containing a large amount of α-linolenic acid is desired.

Flaxseed oil, perilla oil and perilla oil are α-
It contains a large amount of linolenic acid, 50 to 65% of the total fat.
Although these oils have been used for edible foods in the past, they are rarely used as edible foods because they contain a large amount of unsaturated fatty acids and are extremely poor in storage stability as compared with other edible oils and fats. That is, these fats and oils containing a large amount of α-linolenic acid have poor storage stability as an edible oil, and ordinary crushed oil, linseed oil, perilla oil and perilla oil obtained by refining treatment are
There is a problem in using it as a general edible oil.

On the other hand, among edible oils which are generally edible, rapeseed oil and soybean oil contain a large amount of α-linolenic acid, but the α-linolenic acid content is as low as 6 to 12%.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide an edible oil containing a large amount of α-linolenic acid, which has a good flavor and is excellent in flavor stability and oxidative stability.

[0006]

[Means for Solving the Problems] In view of the present situation, as a result of intensive studies by the present inventors, as a result, roasted flaxseed seeds,
It was found that by squeezing perilla seeds or perilla seeds and washing the crude oil with water under a specific condition, an edible oil having a good flavor and excellent flavor stability and oxidative stability can be obtained.

That is, the present invention is characterized by adding 10% or more of water to crude oil obtained by squeezing roasted linseed seeds, sesame seeds or perilla seeds, and rinsing at 30 ° C. or lower. Is a method for producing edible oil.

The term "roasting" as used in the present invention means that the seeds are directly or indirectly heat-treated by dry or wet method before being squeezed, and the heating temperature is 150-350 ° C. for 2-60 minutes. desirable.

By pressing or extracting the seeds roasted under such conditions by a conventional method, a brownish crude oil having a savory flavor can be obtained. This crude oil is excellent in oxidative stability immediately after being squeezed, but is poor in flavor stability during storage and has a characteristic tinge over time, which makes it difficult to use as an edible oil. When at least one step of degumming, deoxidizing, decolorizing, dewaxing or deodorizing a general edible oil / fat is performed, the oxidative stability of the roasted oil disappears.

In the present invention, the crude oil obtained from such roasted seeds is washed with water under specific conditions to obtain α-, which has excellent flavor stability and oxidative stability during storage.
It is intended to obtain fats and oils containing linolenic acid in a high concentration.
That is, the washing treatment in the present invention means 10% of crude oil.
The above water (weight ratio, the same applies hereinafter) is added, and the mixture is usually stirred at 30 ° C. or less for 0.1 to 48 hours and allowed to stand, and then water is separated. The water used for washing is preferably pH 5-8. If the pH is less than 5, the oxidative stability of the oil / fat obtained by washing with water is lowered, while if the pH exceeds 8, the deterioration of the flavor of the oil / fat is promoted, which is not preferable. Further, it is desirable to use an organic acid such as citric acid, tartaric acid, malic acid or ascorbic acid and / or a salt thereof such as sodium or potassium for the adjustment of pH.

This water washing treatment is carried out by conventional general degamming, that is, by adding 1 to 3% of water to crude oil, 75
This is different from the condition of the degumming treatment performed by stirring at -80 ° C.

The fats and oils thus obtained contain α-linolenic acid in a high concentration, have a good flavor, are excellent in flavor and oxidative stability during storage, and are ready for edible use.

In the present invention, the oil thus obtained is added to tocopherol, lecithin, green tea extract, licorice extract,
The storage stability can be further increased by adding an antioxidant such as ascorbic acid fatty acid ester.

Further, these oils and usual edible oils, that is, rapeseed oil, soybean oil, corn oil, wheat germ oil, cottonseed oil, sesame oil, olive oil, safflower oil, sunflower oil, high oleic sunflower oil, high oleic oil It can be mixed with safflower oil or the like at an arbitrary ratio and used as an edible material.

[0015]

【Example】

Example 1 (1) Roasting seeds Flaxseed sesame seeds were roasted at 120 ° C. and 250 with a kiln type roaster.
20 kg of each was roasted at 20 ° C. and 400 ° C. for 20 minutes. 20 kg of roasted seeds and unroasted seeds were squeezed by an expeller by a conventional method to obtain linseed compressed crude oil of about 2 kg each. The flavor and oxidative stability (AOM test results) of the obtained crude oil are shown in Table 1.

[0016]

[Table 1]

As shown in Table 1, by roasting at 250 ° C., an oil having a good flavor (0 days) and high oxidative stability can be obtained. However, this product also has poor flavor stability during storage and cannot be used as food when stored at 20 ° C. for 7 days.

(2) Washing of crude oil with water The linseed crude oil obtained from linseed seeds roasted at 250 ° C. in the above (1) was divided into 6 equal parts, and the following treatments were carried out. Untreated (as crude oil) (comparative example) 2% water was added and washed at 20 ° C. (comparative example) 20% water was added and then washed at 30 ° C. (invention) 20% water was added at 20 ° C. Wash with water (invention) Add 20% of water, wash with water at 50 ° C (comparative example) Add 20% of water, wash with water at 20 ° C, then deoxidize, decolorize and deodorize by conventional methods (comparative example) Table 2 shows the properties of various oils and fats.

[0019]

[Table 2]

As shown in Table 2, when the washing treatment is not carried out, the oxidation stability immediately after oil extraction is excellent, but the flavor stability during storage is poor (). By adding 20% of water to crude oil and washing with water at 20 ° C. and 30 ° C., an oil excellent in flavor stability and oxidation stability can be obtained ().
At this time, if too little water is added, the flavor stability is poor (), and even if the temperature for washing with water is high (), it is unsuitable. In addition, when the same refining process as that for general edible oil is performed, the oxidative stability decreases ().

Example 2 20 kg of perilla seeds were roasted in a kiln type roaster at 250 ° C. for 20 minutes and squeezed by a conventional method to obtain about 2 kg of perilla crude oil. Add 20% of pH 6.5 water containing citric acid to perilla crude oil,
It was washed with water at 20 ° C. to obtain 1.9 kg of perilla roasted oil. Various antioxidants were added to this roasted oil and an AOM test was conducted. As a result, the AOM value (hr) was 12.0 for the unadded oil.
On the other hand, ascorbic acid palmitate-added oil was 17.0, licorice extract-added oil was 16.0, and green tea extract-added oil was 16.0.

[0022]

EFFECTS OF THE INVENTION According to the present invention, an edible oil containing α-linolenic acid in a high concentration, having a good flavor and having excellent flavor stability during storage and oxidation stability can be obtained.

Claims (3)

[Claims] 1. An edible product characterized by adding 10% or more of water to crude oil obtained by pressing roasted linseed seeds, sesame seeds, or perilla seeds, and rinsing at 30 ° C. or lower. Oil production method. 2. The production method according to claim 1, wherein the roasting temperature is 150 to 350 ° C. 3. The method according to claim 1, wherein the water used for washing contains an organic acid or / and a salt of an organic acid and has a pH of 5-8.