RU2549775C1 - Original vegetable oil and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: original vegetal oil is produced of a mixture of whole shelled linseeds, black sesame seeds, whole peeled apricot stone kernels, sunflower seeds, cotton seeds, peanuts and bitter almonds at the following initial components ratio, wt %: apricot stone kernels - 27.50, black sesame seeds - 25.00, sunflower seeds - 25.00, cotton seeds - 11.70, linseeds - 4.15, peanuts - 4.15, bitter almonds - 2.50. The ratio of omega-6 and omega-3 polyunsaturated fatty acids in the ready oil is 10:1. The original oil production method envisages pressing collected whole peeled apricot stone kernels, black sesame seeds, sunflower seeds, cotton seeds, linseeds, peanuts and bitter almonds in the auger-press; pressing is performed at a temperature of 32°C; expressed oil is collected into a wooden cistern made of apricot tree where air access is restricted; all the components moisture content is equal to no more than 7%.

EFFECT: invention allows to expand the range of functional purpose products, produce vegetable oil that is safe, quality, suitable for consumption, effective, useful for health, balanced in terms of compound and ratio of omega-6 and omega-3 polyunsaturated fatty acids.

2 cl, 2 tbl, 1 ex

Description

The invention relates to the field of oil industry and relates to vegetable oil of the original edible purpose with a ratio of omega-6 and omega-3 PUFAs, in particular, to a method for producing vegetable oil suitable for consumption from a mixture of oil-containing raw materials.

Oils widely available on the market do not fully satisfy the body's needs for polyunsaturated fatty acids of PUFAs, and, as a result, about 80% of Russians, according to the Institute of Nutrition RAMS, lack them. In accordance with the recommendations of the RAMS Nutrition Institute, the optimum ratio of omega-6 and omega-3 PUFAs in the diet of a healthy person is (9 ... 10): 1. None of the produced vegetable oils has the necessary ratio, so mixtures are made [1]. The study of the fatty acid composition of natural oils has shown that in nature there is no “ideal” oil with a composition that ensures the intake of the necessary fatty acids in the human body in the right amount and the right ratio [2].

Flaxseed oil is known to be edible and a method for producing edible flaxseed oil. Flaxseed oil includes the amount of fatty acids in the composition of triglycerides in the amount of 94-96 g / 100 g of oil, of which 9-12% are saturated fatty acids, 10-20% monounsaturated and 65-75% polyunsaturated fatty acids. Also, the oil contains a complex of minor biologically active substances in an amount of not less than 0.1 g / 100 g and has a freshly produced acid value of not more than 1.5 mg KOH / g, peroxide number not more than 2.5 mmol of active oxygen / kg [RF 2219784 A23D 9/00, C11B 1/00 dated 12/27/2003].

The disadvantages of the analogue are the low resistance of linseed oil to oxidation during heat treatment and the low quality of the product, and the daily intake of PUFA omega-6 and omega-3 in the diet of a healthy person does not meet the recommendations of the Institute of Nutrition RAMS.

The most effective way to create fat products with a balanced composition and ratio of omega-6 and omega-3 PUFAs is to obtain mixtures of vegetable oils. There are many ways to obtain vegetable oils for various purposes.

The closest in technical essence to the claimed invention is the production of oil from a mixture of flax seeds, light sesame and milk thistle, containing the amount of fatty acids in the composition of triglycerides in the amount of 94-96 g / 100 g of oil, of which (11-16)% are saturated, (28-34)% - monounsaturated and (30-56)% - polyunsaturated fatty acids with a ratio of omega-6 and omega-3 acids 6: 1-8: 1, a complex of minor biologically active substances, including tocopherols, phospholipids, carotenoids, sitosterols in an amount of at least 0.15 g / 100 g, as well as traces of silybin and ezamola has a fresh, alkaline condition peroxide value not exceeding 2.5 mmol of active oxygen / kg [RF 2,402,912 A23D 9/00 from 10.11.2010].

However, the disadvantages of the closest prototype are the low quality of the resulting product, since the degree of purification does not correspond to the high quality of the product, a very narrow range of useful components for human health, since in the closest prototype the daily intake of PUFA omega-6 and omega-3 in the diet a healthy person does not comply with the recommendations of the Institute of Nutrition RAMS.

The invention is aimed at expanding the range of products for functional use, to obtain safe, high-quality vegetable oil, edible, effective, healthy, balanced in composition and ratio of omega-6 and omega-3 PUFAs.

This is achieved by the fact that the original vegetable oil is characterized by the fact that it is obtained from a mixture of whole peeled flax seeds, black sesame seeds, whole peeled apricot kernel kernels, sunflower seeds, cotton seeds, peanuts and bitter almonds in the following ratio of starting components, wt. %:

Apricot kernels 27,50 Black sesame seeds 25.00 Sunflower seeds 25.00 Cotton seeds 11.70 Flax seeds 4.15 Peanut 4.15 Bitter almonds 2,50

while in the finished oil the content of PUFA omega-6 and omega-3 is in a ratio of 10: 1.

Also, the method of obtaining the original oil involves pressing the mixture in a screw press, characterized in that the mixture of whole selected and purified apricot kernel kernels, black sesame seeds, sunflower, cotton, flax, peanuts and bitter almonds is pressed at a temperature of 32 ° C, and squeezed oil is collected in a wooden tank, which is made of apricot wood, where air access is limited, in addition, the moisture content of all components is not more than 7%.

Example

To obtain original vegetable oil, suitable for use in writing, containing omega-6 and omega-3 PUFAs in a ratio of 10: 1, apricot kernel kernels of 27.50 wt. %, black sesame seeds 25.00 wt. %, sunflower 25.00 wt. %, cotton 11.70 wt. %, flax 4.15 wt. %, peanut 4.15 wt. % and bitter almond 2.50 wt. % Humidity of all components is not more than 7%. To obtain oil, seeds are selected that, after preliminary purification from impurities, do not require additional purifications.

The seeds of the components from the selected and refined apricot kernel kernels, black sesame seeds, sunflower, cotton, flax, peanuts and bitter almonds are mixed in a screw press tank. Then this mixture is pressed.

Under the screw press there is a wooden tank, which is made of apricot wood, where air access is limited. The squeezed oil is collected in it. The use of a wooden tank leads to the absence of oxidation processes. Since it is known that the products of these reactions will spoil the organoleptic characteristics of the oil and the instability of the oil during storage. The original oil is pressed once at an air temperature of 32 ° C. The oil yield is 40%. Original oil is subjected to primary purification - sedimentation, filtration and then refining. Organoleptic and physico-chemical characteristics of the original vegetable oil are shown in table 1.

Original vegetable oil described in accordance with the invention is suitable for use as a food product and can also be used as a therapeutic and prophylactic product. Original vegetable oil has the following fatty acid composition shown in table 2.

Currently, the creation of new functional food products is one of the promising areas of the oil and fat industry.

The use of the claimed invention expands the range of products for functional use, improves the health of the consumer due to the wide ranges of the composition of useful, high-quality, affordable components with acceptable taste qualities that ensure the human body PUFA in the recommended ratio, serves to prevent cardiovascular diseases, normalizes metabolism, level blood sugar, improves the condition of the skin, hair, improves the functioning of the nervous system, slows down the aging process and soda It promotes cell renewal.

Information sources

1. Ostrikov AN, Kopylov MV, Blended vegetable oil a functional food product // Successes in modern science. 2011. - N7. - S. 171-172.

2. Stepycheva NV, Fudko AA, blended vegetable oils with optimized fatty acid composition // Chemistry of plant raw materials. 2011. - No. 2. - S. 27-33.

3. RU 2219784 A23D 9/00 dated 12/27/2003 (Analog).

4. RU 2402912 A23D 9/00 dated 11/10/2010 (Prototype).

Claims (2)

1. Original vegetable oil, characterized in that it is obtained from a mixture of whole peeled flax seeds, black sesame seeds, whole peeled apricot kernel kernels, sunflower seeds, cotton seeds, peanuts and bitter almonds in the following ratio of starting components, wt. %:
Apricot kernels 27,50 Black sesame seeds 25.00 Sunflower seeds 25.00 Cotton seeds 11.70 Flax seeds 4.15 Peanut 4.15 Bitter almonds 2,50
while in the finished oil the content of PUFA omega-6 and omega-3 is in a ratio of 10: 1. 2. A method of producing original oil, comprising pressing the mixture in a screw press, characterized in that the mixture of whole selected and refined apricot kernels, black sesame seeds, sunflower, cotton, flax, peanuts and bitter almonds is pressed at a temperature of 32 ° C, moreover, the pressed oil is collected in a wooden tank, which is made of apricot wood, where air access is limited, in addition, the humidity of all components is not more than 7%.