KR930008471B1 - Process for soybean oil - Google Patents

Abstract

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Description

Soybean oil manufacturing method

The present invention relates to a method for producing soybean oil using a soybean (trade name: single leaf) to be processed into a substitute oil similar in taste and aroma to sesame oil.

In more detail, the present invention relates to a method for producing soybean oil, which can have a more aroma and taste similar to sesame oil by roasting soybeans after crushing.

Sesame oil is one of the most widely used fats and oils in our diet because of its unique flavor.

In recent years, due to the price difference with other cooking oil, some producers sell other cooking oil and sell it. In severe cases, even mixed renewable oil has caused a great social controversy in the public health.

In order to overcome the above problems, using soybean oil has begun to develop a substitute oil similar in taste and flavor to sesame oil.

Soybean oil is one of the typical semi-drying oils and has been spotlighted as a representative cooking oil. It contains about 15-25% fat and its fatty acid composition is also an excellent maintenance resource.

Soybeans have also been commonly used in the form of soy flour in general households, and are colorless, odorless and mostly used for frying as refined oils.

In the conventional soybean oil manufacturing method, soybean oil has been manufactured using a process of simply flake-refining soybean without using roasting process. Soybean oil prepared as described above has a lack of savory taste, a strong soybean smell, a lack of fragrance, and a bad smell when compared to sesame oil, and thus cannot be effectively used as a substitute for sesame oil.

Accordingly, an object of the present invention is to provide a method for producing a low-cost edible soybean oil that can be used as a substitute for expensive sesame oil by processing soybean and developing an edible oil having a similar taste and aroma as sesame oil. In addition, conventional soybean → flake → solvent extraction → refining oil, not soybean → crushed → roasted → solvent separation → milking or soybean → squeezed → milking By processing soybeans through a process such as fragrance extraction, the flavor characteristics of sesame oil are reproduced in soybean oil through roasting process, and the flavor of sesame oil is added to the soybean oil by roasting the characteristic flavor after roasting. In addition, it replaces expensive sesame oil with relatively low price, and the skim soybean obtained at this time is used as roasted soybean powder to make edible soybean oil suitable for Korean taste by using Korean's preference for roasted soybean powder in food. The purpose is to.

When carbohydrates in soybeans are combined with reducing sugars and amino compounds, they are heated to produce non-enzymatic brown reactions, resulting in brown stools, which have an antioxidant effect, resulting in low fat loss and good storage stability. Antioxidants (browns) are known to be produced mostly in the early stages of roasting (Article: JAOCS vol. 60 no.1 1983). In addition, lipoxygenase, which has a great effect on the rancidity of oil, is inactivated by roasting and thus plays an important role in preventing rancidity caused by enzymes.

The process of separating oil from soybean can be generally considered as a method of conventionally pressing the roasted front soybeans using a coalescer to separate the fragrant oil and extracting the oil using a solvent. However, when the oil containing the roasted flavor is extracted using the organic solvent, loss of roasted flavor is caused during the solvent removal process, and thus, it is not a practical method. Soybean oil containing roasted fragrances could be effectively obtained using liquid carbon dioxide gas or carbon dioxide gas in a supercritical state.

The flavor of roasted meal is mainly composed of browning materials by heating reactions such as protein carbohydrates, and the flavor of roasted soybean meal is included from non-polar to slightly polar ingredients. Therefore, when the aroma of the product is extracted from the foil from which the roasted fat is removed with a nonpolar solvent, the aroma is not strong, and when the aroma is extracted with a solvent having a little polarity, a much stronger and a large amount of aroma can be extracted.

In addition, in the case of directly roasting the soybean flakes containing fat, the oil component in the soybean may be exposed to high temperature, thereby accelerating the deterioration of oil quality, such as rancid, depending on the situation.

As described above, when the roasted soybean fragrance is extracted using the organic solvent, a considerable amount of fragrance is generated during the separation process of the fragrance and the solvent, and in the case of using the liquid carbon dioxide or the supercritical carbon dioxide gas, Requires equipment investment.

In order to improve the above problems and to produce roasted fragrance oil without any special equipment investment in the existing vegetable oil-keeping process, the solvent is extracted before the roasted soybean flakes are roasted from the mixture of oil and solvent and degreased soybean meal. After roasting the skim soybean meal and extracting the fragrance with the crude fat obtained on top, it is possible to obtain a fragrant oil richly roasted by the characteristics of the crude fat containing some polar components such as phospholipids.

Applying such principle to this process, the purpose is to produce oxidatively stable and flavorful soybean oil.

In order to achieve the above object, in the present invention, (1) the process of washing, drying and weighing soybean, (2) grinding the soybean, (3) dehulling soybean, (4) soybean The process consists of the process of cooking steam, (5) flaking soybean, (6) roasting soybean, and (7) extracting and milking solvent from soybean. It is characterized by producing soybean oil.

In addition, the present invention comprises soybean oil in a method consisting of the steps (1) to (5) described above, the process of milking from soybean, the process of roasting the remaining soybean meal and the process of mixing the milked oil and roasted soybean meal to extract the fragrance It characterized in that the manufacturing.

Hereinafter, the manufacturing process in the present invention will be described in detail.

(1) In the process of washing, drying, and weighing soybeans, the water content is dried in a dry oven at 50-70 ° C after dehydration by washing with running water to remove impurities such as bacteria, sand, deposits, and weeds. Drying is adjusted to 10-13%. Then weigh it. When the temperature of the dryer is below 50 ° C, it takes a long time to control the moisture content within the allowable range, and when the temperature of the dryer is above 70 ° C, it has an undesirable effect on the quality of water-soluble protein and fat.

(2) In the process of crushing soybean, use a roller mill to crush one grain of soybean into 4 to 8 pieces so that these pieces can pass through 5 to 8 meshes. (cracking). At this time, if the crushed soybean slice is too large, it is difficult at the time of crushing and if it is too small, there is a disadvantage in that there is a lot of smell of raw beans after roasting and there is almost no fresh aroma. Depending on the degree of crushing of the sample, it is functional by separating into whole grains of beans, crushed soybeans (A), crushed soybeans (B), and powder. After the test (panel test) the results are shown in Table 1. As shown in Table 1, it can be seen that the soybean pieces shredded between 5 to 8 mesh in size are excellent in flavor.

[Table 1] Sensory test according to the degree of fracture of the sample

* Roasting condition: 12 minutes at 300 ℃, 1 batch-200g, water content of sample 12%

(3) In the process of peeling soybean, the shell of soybean crushed in step (2) is removed.

(4) In the process of steaming soybean, moisture is adjusted to about 11% for better flaking process. Steaming is carried out for 3 to 10 minutes by soaking the beans in a sieve in a water bath at about 80-120 ° C., more preferably at about 100 ° C.

(5) In the process of flaking soybeans, the hot crushed soybeans after the steaming process are pressed with flaking rolls, and the crushed soybean flakes having a thickness of about 0.25 to 0.30 mm are pressed. Manufacture. At this time, the moisture content was adjusted to 5-15%.

Yield from soybean to crushing in the above processes is about 80-85%.

(6) Roasting the soybean (Roasting) is the most important feature process of the present invention, after the moisture content of the soybean (flake) squeezed in step (5) (to 9 to 13%) for direct roasting It is roasted for 10-18 minutes while adjusting to a temperature of 270-330 ℃ in a kettle. In addition, similar results were obtained when roasting using an extruder instead of the direct roasting pot as described below.

The roasting in the pot and the extruder has a significant effect on the moisture content. For the pot, the moisture content of soybean chips is 11%.

The browning reaction rate increases rapidly as the moisture content increases. The relationship between the fragrance and the moisture tends to brown easily when the moisture content is high, and easily burns under the same conditions. The fragrance tends to be weak when the moisture is too small.

If the water content is less than 20% when roasting in the extruder, the water content is small, so the foaming part is clogged or the roasted foil is broken. If the water content is more than 20%, the water content is high It is difficult to get clogged or savory fragrance.

In addition, the roasting method by the extruder can be processed in large quantities and the processing time can be shortened because it is continuous.

(7) The process of separating oil from soybean can be carried out by the following four methods.

(a) Method of conventionally using compressed liquor: A method of separating fragrant oil by directly squeezing roasted compressed soybean obtained through the process of (1) to (6) described above using a conventional compactor.

(b) Method of using liquid CO ₂ extraction and supercritical extraction: The method of using liquid CO ₂ has been widely used in the past, which applies batch pressure and semi-continuous extraction by applying pressure to the pressure vessel to extract the Hoff's extract. It has also been used a lot. Furthermore, when the extract creates a one step further liquid CO ₂ to the supercritical state, it is possible to completely remove the residual solvent by in there a good point first in many Having uses liquid CO _2, the second is an optional for any substance It can be extracted, and the third has the advantage that the value is cheap compared to other organic solvents.

In other words, the roasted soybeans are roasted in an induction roasting pot (300 ℃, 15min), and the roasted soybeans are placed in an extraction container and extracted under constant conditions (4000psi, 40 ℃ -SCE) (730psi, room temperature-liquid CO ₂ ). To obtain oil by squeezing soybean oil or extracting soybean powder under each condition (4000psi, 40 ℃ -SCE) (730psi, room temperature-liquid CO ₂ ), and roasting degreased soybean for 15 minutes at 300 ℃. Next, the roasted soybeans and the extracted oil were mixed, shaken with a low temperature (10 ° C.) shaker for at least 24 hours, and filtered to obtain an oil having a savory flavor.

The liquid CO ₂ was extracted in a supercritical state and the extraction method using n-hexane was compared and the results are shown in Table 2.

[Table 2] Comparison of oil extraction by n-hexane and CO ₂

(c) Soybeans were soaked in the same manner as in step (a), and then the soybeans were mixed with a solvent in a ratio of 1 to 2 to 4 in the same manner as in step (b). Extract.

Thereafter, oil is obtained after a conventional solvent separation process such as distillation and stripping, and the fat-free soybean meal is subjected to a stack-cooker solvent removal process. After adjusting the moisture content to 11%, roasted for 15 minutes at 300 ℃ in the mixing plate attached to the mixing device.

After mixing roasted gourd and oil (the mixing ratio of roasted gourd and oil is one-third (w / w) of foil), shake the air at the top of the container with nitrogen at 10 ℃. Shake in a shaking incubator for 24 hours to obtain flavored oil (c).

In this case, the oil used to extract the fragrance from the roasted skim soybean meal has no fear of high temperature exposure during roasting process, and also contains some polar components such as phospholipids. Soybean flavour can be extracted effectively and can be used as a strong roasted scent oil without the need for solvent separation.

(d) The compressed soybeans obtained through the process of (1) to (5) were dried to 2.5 to 3% of water content, and then compressed using a conventional compactor to obtain crude fat and skim soybean meal. After roasting at 15 ° C. for 15 minutes, the mixture was mixed with the above oil and extracted incense in the same manner as in (c) to obtain an oil with roasted flavor.

The acidity measurement of the flavored oils obtained by the four soybean oil manufacturing methods is described in A.O.A.C. It was carried out by the method and the value is described in Table 3.

[Table 3] Comparison of pH of flavored soybean oil

Through the following examples will be described in more detail the features and effects of the present invention. However, the following examples do not limit the scope of the present invention.

Example 1

In Example 1, after forming the soybean crushed in the above-mentioned steps (1) to (5), the compressed soybean and n-hexane were mixed in a 1: 4, 5 in a shake water tank (50 ℃, Shaking speed 7) After extraction for a period of time, degreased soybean meal is heated in steam steamer equipped with steam and remove the solvent, and then the moisture content can be adjusted to 11% roasted in a direct roasting pot (Mantle) for 15 minutes at 300 ℃ The solvent and the mixture of oil and solvent were removed by a distiller and a vacuum evaporator. The oil is poured into the roasted skim soybean meal at a ratio of about three times the weight of soybean meal, and the upper air of the container is replaced with nitrogen, and the fragrance extractant is extracted for 24 hours at 10 ° C. to prepare roasted fragrance oil. Was put in a glass tube with a stopper of about 10g and stored at room temperature.

EXAMPLES 2-4

In Examples 2 to 4, the extruder under the following conditions (see Table 4) instead of a direct roasting pot (Mantle) in the process of roasting soybeans in the above-mentioned steps (1) to (5). Was used. Thereafter, soybean oil was prepared using the same method as in Example 1.

Sensory test of the soybean oil thus prepared and the results are shown in Table 4.

[Table 4] Sensory test of soybean oil obtained by roasting in an extruder

As can be seen in Table 4, the roasting conditions in the extruder of 220 ℃, 40rpm obtained the best results.

[Examples 5 to 6]

In Examples 5 to 6, the process of roasting soybeans after squeezing the soybeans in the steps (1) to (5) mentioned above was performed at 200 g at a time in a direct roasting pot (Mantle) under the following conditions (see Table 5). It was.

Soybean oil was then prepared using the same method as in Example 1. Sensory test of the soybean oil thus prepared and the results are shown in Table 5.

[Table 5] Sensory test of soybean oil obtained by roasting in a direct roasting pot (Mantle)

Sensory inspectors: 20

As can be easily seen in Table 5, it can be seen that roasting conditions in a direct fired cooking pot (Mantle) of Example 6 at 300 ° C. and 15 minutes resulted in the best results.

[7 to 9]

Soybean oil of 11% moisture was soaked at 300 ° C. for 10 minutes, 15 minutes, and 19 minutes as described in Table 6, and the soybean oil was extracted in the same manner as in Example 1, and the remaining fat (defatted meal) was 1: After mixing for 4 hours, the mixture was extracted for 5 hours in a shake water tank (65 ℃, shaking speed 7), filtered, and the solvent was separated using a rotary evaporator (60 ℃, latm), and the refined oil was mixed at a ratio of 3 and brown water 1. It was stored (55 degreeC) in a thermostat, the peroxide value was measured by the AOAC method, and the storage test was performed.

[Table 6] Peroxide Value of Baked Parties

[Examples 10 to 14]

Examples 10 to 14 and Comparative Examples 1 to 5 are experimental examples for checking the stability of oil by measuring and comparing the acidity of roasted soybean oil and unbaked soybean oil.

In Examples 10 to 14, after forming the soybeans squeezed in the above-mentioned steps (1) to (5), n-hexane was mixed 1: 4 and extracted for 5 hours in a shake water tank (50 ° C, shaking speed 7). After degreasing the soybean meal in the steamer, the solvent is removed by live steam, and the water content is adjusted to 11% and roasted in a direct roasting pot (Mantle) at 300 ° C. for 15 minutes, and the mixture of oil and solvent is distilled and vacuumed. The solvent was removed by evaporator. The oil is poured into the roasted skim soybean meal at a ratio of about 3 times the weight of soybean meal, and the upper air of the container is replaced with nitrogen, and the fragrance extractant is extracted for 24 hours at 10 ° C. to prepare roasted fragrance oil. About 10g of the tubes were stored at room temperature.

The elapsed time for 0 days, 5 days, 10 days, 61 days, and 122 days was set forth in Examples 10, 11, 12, 13, and 14, and the acidity was measured.

Comparative Examples 1 to 5

Soybean oil was prepared in the same manner as in Examples 10 to 14, except that soybean oil was prepared without roasting, and the acidity was measured. The results are shown in Table 7. As shown in Table 7, it can be seen that the soybean oil produced by roasting in the present invention is stable even for long-term storage.

In other words. The roasted soybean oil has a slightly higher initial acidity than the unroasted soybean oil, but shows long-term shelf life.

The reason for this is that the reducing sugar and the amino group are heated during roasting, causing the Maillard browning reaction, which is one of the non-enzymatic reactions, to show oxidative stability by forming an antioxidative substance among brownings.

Table 7. Shelf life test of unbaked soybean oil and roasted soybean oil

Example 15

In Example 15, the sensory test of the soybean oil of Example 1 prepared by roasting by using a direct-cooker and the soybean oil of Example 3 prepared by roasting using an extruder was carried out by 20 sensory inspectors, and the results are shown in Table 8. Described.

[Table 8] Roasted flavor oil comparison roasted by extruder and direct cooker

Example 16

In Example 16, a comprehensive sensory test was conducted on the soybean oil prepared by the method of the present invention. The results are shown in Table 9, and good taste, aroma, preference, and the like were obtained.

[Table 9] Sensory test table

Claims (7)

In the method of preparing soybean oil through a refining process after extracting the fats and oils using a solvent after squeezing the soybeans, to prepare a soybean oil having a savory taste and flavor by adding a process of roasting the soybeans after roasting Soybean oil manufacturing method characterized in that. The method for producing soybean oil according to claim 1, wherein the roasting step is performed so that the moisture content of the soybean flakes is 11%, and is carried out in a direct roasting pot (Mantle) at 290 to 330 ° C for 10 to 18 minutes. . The method for producing soybean oil according to claim 1, wherein the roasting step is performed so that the water content of the soybean flakes is 20%, and is carried out in an extruder at 150 to 200 캜 and 15 to 40 rpm. The method for producing soybean oil according to any one of claims 1 to 3, wherein the roasted soy flour is extracted by liquid CO ₂ extraction or supercritical fluid extraction. The method for producing soybean oil according to claim 7, wherein the liquid CO ₂ extraction is carried out at a pressure of 730 psi and room temperature, and in the case of the supercritical fluid extraction method, a pressure of 4,000 psi and a temperature of 40 ° C. In the method of preparing soybean oil through a refining process, and then extracting the fats and oils using a solvent after squeezing the soybeans, the degreased soybean meal generated after the solvent extraction is roasted in an extruder of a direct roasting cooker 15-40rpm and then Method for producing soybean oil, characterized in that the soybean oil milked by the solvent extraction and roasted soybean meal in a ratio of 3: 1 and then filtered. The method for producing soybean oil according to claim 5, wherein the milking process uses liquid CO ₂ in a supercritical state.