RU2402911C1 - Special vegetable oil based on mixture of flax, sesame and holy thistle seeds with ratio of polyunsaturated fatty acids omega-3 and omega-6 (1:1,4-1:1,6) and method of its production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. Special vegetable oil based on flax, light sesame and holy thistle seeds containing sum of fatty acids in composition of triglycerides in amount of 94-96 g/100 g of oil, from which (10-14)% are saturated, (25-31)% - monounsaturated and (55-65)% polyunsaturated fatty acids with ratio of omega-3 and omega-6 acids of 1:1.4-1:1.6, complex of minor components in amount of at least 0.15 g/100 g of oil and having in freshly produced condition peroxide number of not more than 2.5 millimole of active oxygen/kg. Method provides for single cold pressing of mixture of whole cleaned flax seeds, light sesame and holy thistle in percentage ratio by weight 40:30:30 at speed of shaft rotation of 40-50 rpm.

EFFECT: invention makes it possible to produce oil with optimised fatty-acid composition and ratio of omega-3 and omega-6 acids, higher thermal stability and resistance to oxidation.

3 cl, 4 tbl, 1 ex

Description

The invention relates to the oil and fat industry and the food industry, and relates to special vegetable oil with a ratio of omega-3 and omega-6 PUFAs (1: 1.4-1: 1.6) and a method for producing it from a mixture of oil-containing raw materials, including flax seeds, sesame seeds and milk thistle.

As studies of recent decades show, in order to maintain optimal physical and mental health, not only essential fatty acids - linoleic (18: 2 omega-6) and alpha-linolenic (18: 3 omega-3), but also the balance of these polyunsaturated fatty acids ( PUFA). The most favorable ratios in the omega-3 and omega-6 diet for people of different age groups and different health conditions range from 1: 1 to 1:10. Meanwhile, among the vegetable oils, the most widely consumed among the population is sunflower oil, which does not contain omega-3 PUFAs. A rich PUFA omega-3 linseed oil is rarely used and the ratio of omega-3 to omega-6 in it is 1: 0.3. It is not suitable for heat treatment and also has an extremely specific smell and taste. The problem of expanding the spectrum of vegetable oils as sources of omega-3 PUFAs is solved mainly by blending (i.e. mixing) of various oils.

Known blended vegetable oils of the Kalitva series with balanced fatty acid and vitamin composition, composed of refined deodorized oils, including sunflower, corn, soy, olive, linseed and amaranth; sunflower, linseed, from wheat germ; as well as sunflower, rapeseed, soy.

A well-known composition of Molodetsky oil, which is a mixture of vegetable unrefined or refined edible oils [Application RU 2160768, C11B 1/00]. Also known is blended sunflower-rapeseed oil (Homemade, Gomel Fat Plant), Bogatyrskoe oil - a mixture of unrefined mustard, linseed, sunflower and sesame oils; Blagodatnoe is a mixture of refined sunflower and unrefined oil from milk thistle seeds.

However, studies show that blending of vegetable oils, even if mixing is carried out in an airtight mixer without air, leads to foci of increased oxidation stability, especially when it comes to a mixture of unrefined oils, a mixture of refined and unrefined oils, and long shelf life.

Known mixed vegetable oil with a reasonable ratio of fatty acids, consisting of rapeseed oil, 20-65% by weight; any combination of corn germ oil, peanut, sunflower and safflower oils, 15-71% by weight; any combination of soybean oil and linseed oil, 2-42% by weight and sesame oil, 0-5% by weight [China (CN), 1857088, A23D 9/04, 10/15/2003].

Known vegetable oil containing linoleic and linolenic acid in a ratio of 3: 1, prepared by mixing oil of perilla, linseed, sunflower, soy and sesame oil [China (CN) 1907053], as well as vegetable oil containing linoleic and linolenic acid in a ratio of 5: 1, prepared by mixing perilla oil, linseed, sunflower, soy and sesame oil [China (CN) 1907054].

Vegetable oil is known to be a mixture of five types of vegetable oil, including perilla oil, linseed oil, sunflower oil, soybean oil, and sesame oil containing 48 and 12 percent linoleic and linolenic acid, respectively [China (CN), 1857088, A23D 9 / 00, 08/08/2006].

However, in addition to blending, it is known to obtain vegetable oil from a mixture of oil-containing raw materials. For example, there is a known method for producing edible vegetable oil with a pleasant taste, high oxidation stability, containing a large amount of linolenic acid, which comprises mixing one or more types of seeds selected from purified flax seeds, purified perilla seeds, purified evening primrose seeds and / or purified borage seeds with peeled sesame seeds in an amount of 10% to 80% [Japan (JP) 2000-316473, A23D 9/02, 11/21/2000]. Next, the mixture is steamed and squeezed on an expeller. The pressed oil is filtered and subjected to further purification - degumming, deacidification, discoloration and deodorization.

A known method of producing edible oil by jointly pressing the above types of seeds with separately fried sesame seeds or pressing fried seed mixture [Japan (JP) 2008-142082, A23D 9/007, 26/08/2008].

An object of the present invention is to provide a vegetable oil suitable for use with a more optimized fatty acid composition and omega-3 to omega-6 acid ratio, a wider range of minor components and greater thermal stability and oxidation resistance compared to linseed oil.

In accordance with the invention, a special vegetable oil for food purposes is described based on a mixture of flax seeds, light sesame and milk thistle, containing in the composition of triglycerides the sum of fatty acids (94-96) g / 100 g of oil, of which (10-14)% are saturated , (25-31)% monounsaturated and (55-65)% polyunsaturated fatty acids (PUFAs), including omega-3 and omega-6 acids in a ratio of 1: 1.4-1: 1.6, 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 Libina and sesamol and having a fresh, alkaline condition peroxide value not exceeding 2.5 mmol of active oxygen / kg.

Also described is a method for producing vegetable special oil for food purposes based on a mixture of flax seeds, light sesame and milk thistle, which contains in the composition of triglycerides the sum of fatty acids (94-96) g / 100 g of oil, of which (10-14)% are saturated, (25-31)% monounsaturated and (55-65)% polyunsaturated fatty acids (PUFAs), including omega-3 and omega-6 acids in a ratio of 1: 1.4-1: 1.6, 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 silib and sesamol, and having a freshly processed state, the peroxide number is not more than 2.5 mmol of active oxygen / kg, namely, that a mixture of whole peeled flax seeds, light sesame and milk thistle in a ratio of (40 + 30 + 30)% by weight is cold pressing at room temperature and shaft rotation speed of 40-50 rpm, followed by a single fine cleaning. In this case, a single fine cleaning is carried out on a vacuum filter using a group A perlite layer deposited on the fabric.

A mixture of flax seeds, light sesame and milk thistle, in which flax seeds are almost the only source of PUFA omega-3, is used as raw material for the production of vegetable oil. For the mixture, seeds are selected that, after preliminary purification from impurities, can be sent for oil processing without preliminary exfoliation. The choice of mixture components is due to the similarity of technological requirements for seeds (size, density, etc.) in terms of their compatibility, as well as the content of fatty oil in seeds and the fatty acid composition of oils (Table 1). So, sesame seeds and milk thistle practically do not contain omega-3 PUFAs, i.e. alpha linolenic acid. Thus, their presence in the mixture of seeds and therefore in the pressed oil provide only flaxseeds.

The method described in accordance with the invention favors the maximum preservation of minor biologically active components, preserving a pleasant taste and aroma. Technological indicators are presented in table.2.

By the degree of oil purification, vegetable oils, which are filtered only, are classified as crude oils and are the most complete, since they fully retain phosphatides, tocopherols, sterols, and other valuable biologically active minor components. Oils are distinguished by a higher palatability, since refining loses smell, taste and a significant part of the active minor components.

The particular vegetable oil described in accordance with the invention is suitable for use as a food product and as a biologically active food supplement. The oil contains a sum of bound fatty acids of 94-96 g / 100 g and has the following fatty acid composition,% to the sum, presented in Table 3.

The oil has a higher oxidation stability compared to linseed oil, which is explained by a lower content of omega-3 PUFAs and the presence of minor components with antiradical activity (for example, tocopherols), which is enhanced by the synergistic effect of phospholipids, in particular phosphatidylcholine. In addition, even almost trace amounts of flavolignans of milk thistle and sesamol (methyl ester of oxyhydroquinone) sesame contribute to the manifestation of antioxidant properties and increase resistance to oxidation during storage.

EXAMPLE

To obtain special vegetable oil containing omega-3 and omega-6 PUFA in a ratio of 1: 1.5, a three-component mixture of whole, peeled flax seeds, light sesame and milk thistle is used as raw material in a percentage ratio by weight (40 + 30 + 30 )%. The moisture content of the seeds is not more than 9%. For oil extraction use a press (Screw oil expeller) CA 59G. The oil is pressed at a shaft rotation speed of 50 rpm at room temperature. The yield of oil is 43%. The oil is subjected to a single purification on a vacuum filter using a belting fabric with a layer of group A perlite applied. The peroxide value of the filtered oil is 1.9 mmol of active oxygen / kg. The fatty acid composition is presented in table 4. The complex of minor biologically active components includes: tocopherols, tocotrienols, carotenoids, phospholipids, sterols, phytosterols, lignans.

Table 1 Characterization of seeds used for the mixture Indicator Flaxseed Sesame seeds Thistle seeds Seed size mm 3.2-4.8 2.8-3.2 4.8-6.2 The oil content in the seeds,% 30-47 40-55 25-32 Fatty acids,% of the total. Including Saturated 9-12 10-16 12-16 Omega 9 10-20 38-42 21-23 Omega 6 13-19 39-49 61-62 Omega 3 52-62 0.05-0.2 Absent Distinctive minor components Tocopherols (beta + gamma) beta-sitosterol, carotene and carotenoids, phosphatidylcholine Sesamine, sesamoline, sesamol, tocopherol, tocotrienols, phytosterol Flavonolignan complex "silymarin",
Sitosterol The main beneficial properties of oil Cardiovascular Disease Prevention Normalization of metabolism, antithrombotic Hepatoprotective Permissible shelf life of oil squeezed from seeds 6-9 months Up to 18 months 12 months

table 2 The method of obtaining special vegetable oil
Technological indicators Name of technological indicators Option 1: composition of the mixture of seeds: flax + light sesame + milk thistle,% by weight 40 + 30 + 30 The oil content in the mixture of seeds, wt.% 31-45 The temperature of the press head, ° C 90-100 Shaft rotation frequency, rpm 40-50 Oil extraction temperature at start, ° С thirty Outlet oil temperature, ° С 35-45 The yield of oil,% 35-43 Oil content of cake,% 9-12 Vacuum filter: filtering surface belting fabric coated with a layer of perlite Group A Oil temperature after filtration, ° С 20-22 Peroxide value, mmol of active oxygen / kg No more than 2.5

Table 3 The fatty acid composition of special vegetable oil Bound fatty acids in triglycerides Nomenclature % rel. Saturated, including 10-14 Myristine S14: 0 0.12-0.15 Palmitic S16: 0 5.7-7.3 Stearin C18: 0 3.1-5.3 Peanut C20: 0 0.7-0.9 Monounsaturated, including 25-31 Palmitoleic S16: 1 0.22-0.27 Cis-oleic omega-9 S18: 1 23.4-30.0 Eicosene C20: 1 0.29-0.32 Polyunsaturated, including 55-65 Linoleic Omega-6 S18: 2 32.5-39.4 Alpha linolenic omega-3 S18: 3 19.6-24.2 Gamma-linolenic omega-6 S18: 3 0.15 Omega-3 / omega-6 1: 1.4-1: 1.6

Table 4 The fatty acid composition of special vegetable oil
Example Bound fatty acids in triglycerides Nomenclature Wt.% To the amount Saturated, including 13.01 Myristine S14: 0 0.15 Palmitic S16: 0 7.08 Stearin C18: 0 4.92 Peanut C20: 0 0.86 Monounsaturated, including 30.57 Palmitoleic S16: 1 0.27 Cis-oleic omega-9 S18: 1 30.00 Eicosene C20: 1 0.30 Polyunsaturated, including 56.42 Linoleic Omega-6 S18: 2 33.80 Alpha linolenic omega-3 S18: 3 22.47 Gamma-linolenic omega-6 S18: 3 0.15 Omega-3 / omega-6 1: 1,5 Tocopherol, α 8.8 mg per 100 g β + γ 34.7 Carotene, mg per 100 g α + β + γ 0.89 Phosphatidylcholine, mg per 100 g 44,2 Peroxide value (FC) of freshly pressed oil, mmol of active oxygen / kg 1.9

Claims (3)

1. Special vegetable oil based on a mixture of flax seeds, light sesame and milk thistle, containing in the composition of triglycerides the sum of fatty acids 94-96 g / 100 g of oil, of which 10-14% are saturated, 25-31% monounsaturated and 55-65 % polyunsaturated fatty acids (PUFAs), including omega-3 and omega-6 acids in a ratio of 1: 1.4-1: 1.6, a complex of minor biologically active substances, including tocopherols, phospholipids, carotenoids, sitosterols in an amount not less than 0.15 g / 100 g, as well as traces of silybin and sesamol, and having freshly processed perki Noe number of no more than 2.5 mmoles of active oxygen / kg. 2. The method of obtaining vegetable special oil according to claim 1, which consists in the fact that a mixture of whole peeled flax seeds, light sesame and milk thistle in a ratio of 40 + 30 + 30% by weight is cold pressed at room temperature at a shaft rotation speed of 40-50 rpm followed by a single fine cleaning. 3. The method according to claim 2, which consists in the fact that a single fine cleaning is carried out on a vacuum filter using a group A perlite layer applied to the fabric.