Sesame oil

Abstract

To provide a novel sesame oil, and a hulled sesame oil obtained from the hulled sesame as raw material.SOLUTION: The present invention relates to a hulled sesame oil obtained from the hulled sesame as raw material. The hulled sesame oil has an L* value of 85 to 98, an a* value of -6 to -2, and a b* value of 22 to 30 in the L*a*b* color system.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to sesame oil, and in particular to sesame oil obtained from dehulled sesame seeds. [Background technology]

[0002] Sesame oil is generally classified into two types: (1) roasted sesame oil, which is obtained by roasting sesame seeds with their skins and squeezing and / or extracting them, and (2) refined sesame oil, which is obtained by squeezing the raw material, sesame seeds with their skins, and then refining it, similar to the manufacturing methods of other vegetable oils, without roasting sesame seeds with their skins. The roasted sesame oil described above in (1) is used to impart the flavor of sesame to a wide range of dishes, including Japanese and Chinese cuisine. For example, this roasted sesame oil is used as tempura oil or stir-fry oil in heated dishes such as tempura and stir-fried dishes. In contrast, refined sesame oil (2) above is not only used as tempura oil, but is also used as a dressing to be poured directly onto dishes such as salads and sashimi. In addition, since this refined sesame oil is not roasted, it does not have the roasted smell that roasted sesame oil has, and is colorless, transparent, tasteless, and odorless. Therefore, in recent years, it has also been used in areas other than food, such as cosmetics and raw materials for chemicals.

[0003] It is known that these sesame oils contain functional components called lignans, such as sesamin. Roasted sesame oil is usually not refined, so it contains a lot of lignans, but as mentioned above, its cooking scenes (uses) are limited. On the other hand, refined sesame oil is versatile, but it has a problem that it tends to have a lower total lignan content, sesamin content, etc., than roasted sesame oil, because it goes through a refining process.

[0004] For example, Patent Document 1 describes a method for producing refined sesame oil having a high total lignan content. However, the refined sesame oil obtained in Patent Document 1 is a colorless, transparent, tasteless, odorless oil because it is refined. Even when poured over a salad, it does not have the color and aroma characteristic of sesame. In particular, since the sesame is not roasted, it does not have the fragrant flavor that comes from roasting sesame, and it can be said that it lacks a distinctive flavor. On the other hand, roasted sesame oil has a unique flavor and can be used in a limited number of cooking situations (applications). As mentioned above, sesame oil, whether roasted sesame oil or refined sesame oil, has been made from sesame seeds with husks as a raw material. Therefore, in order to expand the range of uses for sesame oil, there is a strong demand for the development of new types of sesame oil. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2009-325838 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a novel sesame oil. Another object of the present invention is to provide peeled sesame oil obtained from peeled sesame seeds, the raw material of which is peeled sesame seeds. [Means for solving the problem]

[0007] As a result of intensive research into solving the above problems, the inventors discovered that when sesame oil is produced using peeled sesame seeds as a raw material, sesame oil having a characteristic color tone can be obtained, and thus completed the present invention.

[0008] That is, the present invention is as follows. Section 1. Peeled sesame oil is obtained from peeled sesame seeds. Section 2. The peeled sesame oil is L* a * b * In the color system, L * The value is between 85 and 98, a * The value is -6 to -2, and b * Item 1. The peeled sesame oil according to item 1, having a value of 22 to 30. Section 3. Item 2. The dehulled sesame oil according to Item 1, wherein the dehulled sesame oil is substantially free of episesamin. Section 4. The raw material, peeled sesame, is L * a * b * In the color system, L * The value is between 54 and 72. a * The value is between 2 and 11, and b * Item 1. The peeled sesame oil according to item 1, having a value of 19 to 23. Section 5. A method for producing peeled sesame oil, comprising a step of compressing the raw material, the raw material being peeled sesame. Section 6. The peeled sesame oil is L * a * b * In the color system, L * The value is between 85 and 98, a * The value is -6 to -2, and b * Item 6. The method for producing peeled sesame oil according to Item 5, wherein the value is 22 to 30. Section 7. Item 6. The method for producing peeled sesame oil according to Item 5, wherein the peeled sesame oil is substantially free of episesamin. Section 8. The raw material, peeled sesame, is L * a * b * In the color system, L * The value is between 54 and 72. a *The value is between 2 and 11, and b * Item 6. The method for producing peeled sesame oil according to Item 5, wherein the value is 19 to 23. Section 9. Item 6. The method for producing peeled sesame oil according to Item 5, further comprising a roasting step.

[0009] In addition, in the present invention, the invention of a product defined by a manufacturing process is described using a product-by-process claim because it is impossible or impractically difficult to specify at this time what components are contained or what the structure is. Effect of the Invention

[0010] According to the present invention, a novel sesame oil is obtained. Also, according to the present invention, there is provided a dehusked sesame oil obtained from dehusked sesame, the dehusked sesame oil being L * a * b * In the color system, L * The value is 85 to 98, * The value is -6 to -2, and b * Peeled sesame oil having a value of 22 to 30 is provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] 1. Peeled sesame oil The dehulled sesame oil of the present invention can be produced using dehulled sesame (sometimes called dehulled sesame seeds) as a raw material. The present invention aims to provide a dehusked sesame oil obtained from dehusked sesame seeds, the raw material of which is dehusked sesame seeds. * a * b * In the color system, L * The value is 85 to 98, * The value is -6 to -2, and b * One of the aims is to provide peeled sesame oil with a pH value of 22-30. Sesame oil is a type of edible oil generally made by processing sesame seeds, such as by squeezing. Sesame seeds with skin are generally used as the raw material for sesame oil. Conventional sesame oils are roughly divided into two types: (1) roasted sesame oil, which is obtained by roasting sesame seeds with skin and squeezing and / or extracting the oil, and (2) refined sesame oil, which is obtained by squeezing sesame seeds with skin without roasting them, in the same manner as in the production method of other vegetable oils, and then refining the oil.

[0012] In contrast, the dehusked sesame oil of the present invention is not produced from the above-mentioned general "with husk" sesame seeds, but from "dehusked" sesame seeds in which the husk has been removed from sesame seeds with husks.

[0013] Sesame oil is mainly composed of linoleic acid and oleic acid, which are unsaturated fatty acids with a carbon number of 18. Specific ratios of fatty acids generally contained in sesame oil are, for example, linoleic acid (usually 41.8 to 45.1% by mass), oleic acid (usually 39.0 to 41.3% by mass), palmitic acid (usually 8.8 to 9.7% by mass), stearic acid (usually 5.1 to 6.2% by mass), arachidic acid (usually 0.6 to 0.7% by mass), α-linolenic acid (usually 0.3 to 0.4% by mass), eicosenoic acid (usually 0.1 to 0.3% by mass), palmitoleic acid (usually 0.1% by mass), etc.

[0014] In addition to the above fatty acids, typical sesame oil contains sesame lignans, vitamins, minerals (inorganic substances), etc.

[0015] Sesame lignans are a trace component that is characteristically contained in sesame oil. They are said to have the effect of suppressing oxidation in the body and enhancing the function of vitamin E, which is known as an antioxidant. Examples of vitamins include vitamin E and vitamin K. The vitamins are contained in sesame oil at about 0.001 to 0.1% by mass. Examples of minerals include selenium, calcium, phosphorus, chromium, etc. Sesame oil contains minerals in an amount of about 0.001 to 0.1% by mass.

[0016] Here, sesame lignans include, for example, sesamin, episesamin, sesamolin, sesaminol, sesaminol glycoside, sesamol, and the like.

[0017] Sesamin is the most abundant of all sesame lignans and has antioxidant properties in the body. It has also been confirmed that sesamin has effects such as improving liver function, activating alcohol metabolism, and inhibiting cholesterol synthesis or absorption. Episesamin is a diastereomer of sesamin, formed when sesamin is chemically altered during the refining process of sesame oil. Sesamolin is the second most abundant sesame lignan after sesamin, and is converted into sesaminol and sesamol during the production of sesame oil. Sesaminol is a sesame lignan that is a product of the transformation of sesamolin during the sesame oil manufacturing process and is characteristic of refined sesame oil. In addition to its antioxidant effect in the body, sesaminol also has the effect of inhibiting the oxidation of oil. Sesaminol glycosides are water-soluble compounds that have sugar molecules attached to sesaminol. They do not have antioxidant properties themselves, but are broken down by intestinal bacteria in the body to become sesaminol. Sesamol is a product of the transformation of sesamolin by heating sesame seeds during the sesame oil manufacturing process, and is contained in roasted sesame oil. Sesamol has antioxidant effects in the body as well as inhibiting the oxidation of oil.

[0018] From the above, refined sesame oil contains not only sesamin as sesame lignans, but also episesamin, a characteristic compound obtained in the refining process. Therefore, an oil obtained by mixing roasted sesame oil obtained from unhulled sesame seeds and refined sesame oil obtained from unhulled sesame seeds through a refining process contains refined sesame oil, and therefore contains components obtained in the refining process, such as episesamin. On the other hand, the peeled sesame oil of the present invention is obtained by roasting, steaming, squeezing, etc., of the raw material peeled sesame seeds, and is not made to a specific color by, for example, mixing roasted sesame oil obtained from unhulled sesame seeds with refined sesame oil obtained from unhulled sesame seeds through a refining process. Therefore, one of the features of the dehulled sesame oil of the present invention is that it is substantially free of components such as episesamin that are obtained during the refining process.

[0019] In addition, the peeled sesame oil of the present invention has a specific L * Value, a * value and b * One of its characteristics is that it has a range of values.

[0020] The color of the peeled sesame oil of the present invention is L * a * b * It can be measured using the color spacer system (JIS Z8781-4:2013).

[0021] L * a * b * The method for measuring chromaticity according to the color system is as follows. The color of the peeled sesame oil of the present invention was measured using a colorimeter (Color meter ZE6000). The color measurement conditions were as follows: illumination receiving condition: transmission type, light source: halogen lamp 12V 20W (NA55919), viewing angle: 2° (degrees).

[0022] The color of the peeled sesame oil of the present invention changes depending on the roasting or oil extraction conditions of the peeled sesame seeds. * a * b * In the color system, L * The value is 85 to 98, * The value is -6 to -2, and b * It has a color tone with a value of 22 to 30.

[0023] The preferred L of the dehulled sesame oil of the present invention * The value is 89 to 97.5, and the more preferable L * The value is 90 to 97.1. The preferred a of the dehusked sesame oil of the present invention * A value of -6 to -4 is more preferable. * The value is -5.5 to -4.5. The preferred b of the dehulled sesame oil of the present invention * The value is preferably 24 to 30. * The value is 26 to 30.

[0024] Peeled sesame seeds Hulled sesame seeds are those where the outer skin has been removed from raw harvested sesame seeds before roasting. Peeled sesame seeds are generally eaten as is when one wishes to improve digestion and absorption while still retaining their soft, granular texture. However, it has not been known until now that sesame oil can be produced from peeled sesame seeds. The dehulled sesame oil of the present invention uses dehulled sesame obtained through a dehulling process for removing the skin from sesame seeds with their skins as a raw material.

[0025] Manufacturing method of peeled sesame seeds The method for producing dehulled sesame seeds is not particularly limited as long as dehulled sesame seeds can be obtained from unhulled sesame seeds, and may include, for example, a dehulling step such as a peeling step for physically peeling the skin from unhulled sesame seeds or a peeling step for chemically peeling the skin from unhulled sesame seeds. Specifically, the method for producing peeled sesame includes a step of adding water to sesame seeds with husks, a peeling step of peeling the sesame seeds with husks (also called a "peeling step"), a sorting step, a water washing step, a dehydrating step, a drying step, etc. In addition to these steps, the method may include known steps for producing normal peeled sesame seeds.

[0026] Sesame seeds with skin The type and origin of the unhusked sesame seeds are not particularly limited. Examples of unhusked sesame seeds include white sesame, black sesame, and golden sesame. The origin of the unhusked sesame seeds may be anywhere in the world, including, for example, Asia, China, Africa, and South America. In addition, only one type of unhusked sesame seeds (raw material) may be used, or two or more types may be used in combination.

[0027] The process of adding water to sesame seeds with skin The step of adding water to sesame seeds with husks is a step of adding water to sesame seeds with husks. The method of adding water to the sesame seeds with husks is not particularly limited, and examples thereof include a method of soaking the sesame seeds with husks in water, a method of spraying water onto the sesame seeds with husks, and a method of pouring water onto the sesame seeds with husks using a watering can or the like. The amount of water used in the step of adding water to the sesame seeds with husks is not particularly limited as long as the amount of water is sufficient to moisten the sesame seeds with husks. The temperature of the water is not particularly limited, and may be cold water, room temperature water, or heated water. In the case of the method of soaking sesame seeds with husks in water, the soaking time is not particularly limited, and is, for example, usually 1 second to 30 minutes, preferably 1 second to 10 minutes, and more preferably 1 second to 1 minute. Methods for spraying or pouring water onto the sesame seeds with husks include a raindrop or spray method, and a method of pouring water directly onto the sesame seeds with husks.

[0028] Peeling process for peeling sesame seeds (hulling process) The dehulling process is a process for removing the outer skin of unhulled sesame seeds to obtain dehulled sesame seeds. The dehulling method is not particularly limited, and examples thereof include physical treatment, chemical treatment, etc. Examples of physical treatment include a method of dehulling sesame seeds by physically rubbing them together using a stirring mixer (e.g., a mixer, a dehulling machine, etc.). Examples of chemical treatments include chemical treatments such as acid and alkali treatments using dilute hydrochloric acid (about 0.5%) and dilute aqueous sodium hydroxide solution (about 0.2%). It is preferable that the peeling process removes all (100%) of the sesame seeds with skin, but since the skin is also removed in the following process, some of the skin may remain on the surface of the peeled sesame seeds. Furthermore, the raw material peeled sesame seeds may contain sesame seeds with skin to the extent that the effect of the present invention is not impaired.

[0029] Sorting process The sorting process is a process of separating peeled sesame seeds from peeled sesame seeds and removing the skins. The sorting method is not particularly limited, and examples thereof include vibration sorting and wind sorting. The vibration device for vibration sorting is not particularly limited, and examples thereof include a vibro separator, etc. The vibration frequency is not particularly limited, and examples thereof include 50 Hz. The wind device for wind sorting is not particularly limited, and an example thereof is an aspirator. There is no particular limit to the wind force.

[0030] Washing process The water washing step is a step of washing the peeled sesame seeds with water. There is no particular limitation on the method of washing with water, and examples of the method include washing with a water stream. The water temperature in the washing step is usually 1 to 50°C, preferably 10 to 45°C, and more preferably 25 to 40°C. The washing time in the washing step is not particularly limited, but is usually 1 minute to 10 minutes, preferably 1 minute 30 seconds to 7 minutes 30 seconds, and more preferably 2 minutes to 5 minutes. The washing method may, for example, be a method using a washing tank and a stirrer.

[0031] Dehydration process The dehydration process is a process for removing water from peeled sesame seeds that have been washed with water. The dehydration temperature in the dehydration step is not particularly limited and is usually 1°C to 50°C, preferably 10°C to 40°C, and more preferably 15°C to 35°C. The dehydration time in the dehydration step is not particularly limited, and is usually less than 60 minutes, preferably less than 30 minutes, and more preferably less than 15 minutes. The dehydration method is not particularly limited, and examples thereof include a method using a centrifuge, etc. The centrifuge is not particularly limited, and examples thereof include a continuous centrifuge (pusher).

[0032] Drying process The drying process is a process in which the dehydrated peeled sesame seeds are dried. The drying temperature in the drying step is not particularly limited, and is usually about 50 to 100°C, preferably 55 to 95°C, and more preferably 60 to 90°C. The drying time in the drying step is not particularly limited, and is usually 1 to 60 minutes, preferably 5 to 45 minutes, and more preferably 10 to 30 minutes. The drying method is not particularly limited, and examples thereof include a method using a hot air dryer, etc. Examples of the hot air drying include a hot air direct flame rotary type dryer.

[0033] A single peeled sesame seed may have the skin remaining on a part or all of the surface. The raw material peeled sesame seeds (multiple peeled sesame seeds) may contain the skin remaining on a part or all of the surface. When the raw material contains sesame seeds with skin, the ratio of the peeled sesame seeds is preferably at least 70% by mass or more of the entire raw material, and more preferably 80% by mass or more. There is no particular limit to the upper limit, and 100% by mass is preferable.

[0034] The raw material, peeled sesame, is L * a * b * In the color system, L * The value is 54 to 72, * The value is 2 to 11, and b * The color has a color value of 19 to 23. The peeled sesame seeds referred to here may be peeled sesame seeds after roasting, or may be peeled sesame seeds that are not roasted.

[0035] Peeled sesame seeds preferred L * The value is 65 to 71, and the more preferable L * The value is 68 to 71. Peeled sesame seeds are preferred * The value is 3 to 6, and more preferably * The value is 3 to 5. Peeled sesame seeds are preferred * The value is 19 to 22, and more preferable b * The value is 19 to 21.7.

[0036] 2. Manufacturing method of peeled sesame oil The method for producing dehulled sesame oil of the present invention uses dehulled sesame as a raw material and * a * b * In the color system, L * The value is 85 to 98, * The value is -6 to -2, and b * There is no particular limitation to the method as long as it can produce dehulled sesame oil having a value of 22 to 30. The method for producing dehulled sesame oil of the present invention includes, for example, a step of compressing the raw material, which is dehulled sesame. The method for producing peeled sesame oil of the present invention preferably further comprises a roasting step. Specifically, the method for producing peeled sesame oil of the present invention includes a step of roasting peeled sesame seeds to obtain roasted sesame seeds, a step of steaming the obtained roasted sesame seeds, a step of squeezing the steamed roasted sesame seeds, a step of allowing the pressed peeled sesame oil to stand, and a step of filtering the standing peeled sesame oil, etc. It is possible to produce the peeled sesame oil of the present invention without including the roasting step.

[0037] The process of roasting peeled sesame seeds to obtain roasted sesame seeds (roasting process) The roasting conditions can be changed as appropriate and are not particularly limited. The roasting temperature is not particularly limited as long as it is lower than that of normal roasted sesame oil. The product temperature is usually less than 190°C, and roasting is preferably performed to a temperature of 100 to 170°C, more preferably 105 to 160°C, and particularly preferably 110 to 135°C. The roasting time is not particularly limited, and for example, roasting is preferably carried out for 1 to 60 minutes after the product temperature reaches the roasting temperature, more preferably for 2 to 45 minutes, and particularly preferably for 3 to 30 minutes.

[0038] The roasting method is not particularly limited, but can be, for example, heating from the outside via electric heat, hot air, a burner, microwaves, etc. In addition, the roaster used is not particularly limited, but for example, a rotating fluidized bed type, a rotating drum type, a rotary kiln type, etc. can be used.

[0039] The process of heating roasted sesame seeds before extracting oil (heating process) The conditions for the heating step before oil extraction can be appropriately changed. The heating method is not particularly limited, and examples thereof include a steaming method. The steaming temperature and the steaming time are not particularly limited. For example, the steaming temperature is not particularly limited and is usually 50 to 150°C, preferably 80 to 140°C, and more preferably 100 to 130°C.

[0040] Since steam is usually used to heat sesame seeds, this is also called steaming. There are no particular limitations on the steaming method, but for example, steaming can be performed by using a pot called a kettle to directly apply steam to the sesame seeds.

[0041] The process of squeezing heated roasted sesame seeds There are no particular limitations on the compression conditions, and a normal compressor can be used. The type of the compressor is not particularly important, but for example, an expeller type compressor consisting of a cylindrical casing and a rotatable screw installed inside the casing can be suitably used. The rotation speed, processing amount, etc. can be appropriately adjusted.

[0042] The process of leaving the pressed peeled sesame oil to stand The standing conditions can be appropriately changed. For example, there are no particular limitations on the standing temperature and time, but in consideration of the scattering of aroma components of sesame oil, it is desirable to complete the standing process within 3 months. The temperature at which the mixture is allowed to stand is usually 50°C or lower, preferably 4 to 40°C, and more preferably 10 to 30°C.

[0043] A process of filtering the leftover peeled sesame oil The filtration method is not particularly limited, and examples thereof include a method of filtering sesame oil through a cloth such as cotton, a method of filtering sesame oil through qualitative filter paper, etc. The filtration temperature and time are not particularly limited. The filtration temperature is usually 50°C or lower, preferably 40°C or lower, and more preferably about 10 to 30°C.

[0044] The peeled sesame oil of the present invention can be used in any manner, including pouring, mixing, kneading, etc. Specific uses include pouring it over vegetables as a dressing or mixing it with vegetables, pouring it over pasta like a sauce, putting it on bread like olive oil, pouring it over ice cream like a sauce, dripping it into soup, etc. EXAMPLES

[0045] The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples.

[0046] Example 1 100 kg of white sesame seeds (with husk) were used as the raw material for the peeled sesame seeds. Approximately 10 L of room temperature water was poured directly onto the sesame seeds with husks, and then the seeds were peeled using a stirring and mixing type peeling machine. The peeled sesame seeds were separated into peeled sesame seeds and peeled husks using a vibration sorting machine and an air sorting machine, and the peeled sesame seeds were washed with a water flow using a water washing tank and a stirrer. Furthermore, the moisture of the peeled sesame seeds washed with water was removed using a centrifuge, and then the seeds were dried at approximately 80°C for approximately 20 minutes using a hot air dryer to obtain approximately 80 kg of peeled sesame seeds. After drying, peeled sesame seeds (approximately 60 kg) were roasted using a gas-heated roaster (roasting temperature (product temperature) 118°C) and roasted according to the L * Value, a * value and b * Got some peeled sesame seeds for a good price. About 30 kg of the roasted peeled sesame seeds were used as raw sesame seeds, which were heated to a product temperature of about 100 to 130°C using a kettle, and then pressed using an expeller-type press to obtain about 10 kg of crude peeled sesame oil. This peeled sesame crude oil was left to stand in a stainless steel container for 3 days at about 25°C, and then filtered through qualitative filter paper to obtain about 9 kg of peeled sesame oil.

[0047] Example 2 The raw sesame seeds were produced using white sesame seeds (with husks) from different lots. * Value, a * value and b * About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with dehusked sesame of the same value. Note that the raw sesame (roasted dehusked sesame) used in Example 2 was different from that in Example 1 in terms of the lot (place of origin, etc.) of the unhusked sesame used as the raw material for the dehusked sesame. Accordingly, the roasting temperature in the roasting process was changed (product temperature was 120°C), and the L * Value, a * value and b * Value peeled sesame seeds were obtained.

[0048] Example 3 The raw sesame seeds were produced using white sesame seeds (with husks) from different lots. * Value, a * value and b * About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with dehusked sesame of the same value. Note that the raw sesame (roasted dehusked sesame) used in Example 3 was different from that in Example 1 in terms of the lot (place of origin, etc.) of the unhusked sesame used as the raw material for the dehusked sesame. Accordingly, the roasting temperature in the roasting process was changed (product temperature was 124°C), and the L * Value, a * value and b * Value peeled sesame seeds were obtained.

[0049] Example 4 The raw sesame seeds were produced using white sesame seeds (with husks) from different lots. * Value, a * value and b * About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with dehusked sesame of the same value. Note that the raw sesame (roasted dehusked sesame) used in Example 4 was different from that in Example 1 in terms of the lot (place of origin, etc.) of the unhusked sesame used as the raw material for the dehusked sesame. Accordingly, the roasting temperature in the roasting process was changed (product temperature was 125°C), and the L* Value, a * value and b * Value peeled sesame seeds were obtained.

[0050] Example 5 The raw sesame seeds were produced using white sesame seeds (with husks) from different lots. * Value, a * value and b * About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with dehusked sesame of the same value. Note that the raw sesame (roasted dehusked sesame) used in Example 5 was different from that in Example 1 in terms of the lot (place of origin, etc.) of the unhusked sesame used as the raw material for the dehusked sesame. Accordingly, the roasting temperature in the roasting process was changed (product temperature was 125°C), and the L * Value, a * value and b * Value peeled sesame seeds were obtained.

[0051] Example 6 The raw sesame seeds were produced using white sesame seeds (with husks) from different lots. * Value, a * value and b * About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with dehusked sesame of the same value. Note that the raw sesame (roasted dehusked sesame) used in Example 6 was different from that in Example 1 in terms of the lot (place of origin, etc.) of the unhusked sesame used as the raw material for the dehusked sesame. Accordingly, the roasting temperature in the roasting process was changed (product temperature was 136°C), and the L * Value, a * value and b * Value peeled sesame seeds were obtained.

[0052] Example 7 The raw sesame seeds were produced using white sesame seeds (with husks) from different lots. * Value, a * value and b *About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with dehusked sesame of the same value. Note that the raw sesame (roasted dehusked sesame) used in Example 7 was different from that in Example 1 in terms of the lot (place of origin, etc.) of the unhusked sesame used as the raw material for the dehusked sesame. Accordingly, the roasting temperature in the roasting process was changed (product temperature was 158°C), and the L * Value, a * value and b * Value peeled sesame seeds were obtained.

[0053] Example 8 The raw sesame seeds were white sesame seeds (with husks) from different lots, and the L-type sesame seeds shown in Table 1 were produced without roasting. * Value, a * value and b * About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with the dehusked sesame of the same price. Note that the raw sesame (unroasted dehusked sesame) used in Example 8 was from a different lot (place of origin, etc.) of unhusked sesame, which is the raw material for the dehusked sesame.

[0054] Example 9 The raw sesame seeds were produced using white sesame seeds (with husks) from different lots. * Value, a * value and b * About 9 kg of dehusked sesame oil was obtained by the same manufacturing method as in Example 1, except that the dehusked sesame was replaced with dehusked sesame of the same value. Note that the raw sesame (roasted dehusked sesame) used in Example 9 was different from that in Example 1 in terms of the lot (place of origin, etc.) of the unhusked sesame used as the raw material for the dehusked sesame. Accordingly, the roasting temperature in the roasting process was changed (product temperature was 180°C), and the L * Value, a * value and b * Value peeled sesame seeds were obtained.

[0055] Comparative Example 1 White sesame seeds were used as the raw material for sesame seeds with husks, and these seeds were roasted (dried) in an indirect hot air roaster at 155°C with a processing capacity of 1 ton per hour to obtain the raw sesame seeds. 30 kg of these sesame seeds with husks were heated in a kettle to 50-150°C, then put into an oil press and pressed to obtain 10 L of crude sesame oil. This crude sesame oil was left to stand and filtered to obtain 9 L of roasted sesame oil obtained from sesame seeds with husks.

[0056] Comparative Example 2 Black sesame seeds were used as the raw material for sesame seeds with husks, and these seeds were roasted (dried) in an indirect hot air roaster at 153°C with a processing capacity of 1 ton per hour to obtain the raw sesame seeds. 30 kg of these sesame seeds with husks were heated in a kettle to 50-150°C, then put into an oil press and pressed to obtain 10 L of crude sesame oil. This crude sesame oil was left to stand and filtered to obtain 9 L of roasted sesame oil obtained from sesame seeds with husks.

[0057] Comparative Example 3 White sesame seeds were used as the raw material for sesame seeds with husks, and unroasted sesame seeds were used as raw sesame seeds. 30 kg of these sesame seeds with husks were heated to 50-150°C in a kettle, then put into an oil press and pressed to obtain 10 L of crude sesame oil. The crude sesame oil was left to stand and filtered to obtain 9 L of unroasted sesame oil obtained from sesame seeds with husks.

[0058] Comparative Example 4 Black sesame seeds were used as the raw material for the unhusked sesame seeds, and the unroasted sesame seeds were used as the raw sesame seeds. 30 kg of the unhusked sesame seeds were heated to 50-150°C in a kettle, then put into an oil press and pressed to obtain 10 L of crude sesame oil. The crude sesame oil was left to stand and filtered to obtain 9 L of unroasted sesame oil obtained from the unhusked sesame seeds.

[0059] Comparative Example 5 As the raw material for sesame with husk, sesame seeds containing a mixture of white sesame, black sesame and brown sesame were used, and the unroasted sesame was used as the raw sesame. 30 kg of this sesame was heated to 50-150°C in a kettle, then put into an oil press and pressed to obtain 10 kg of crude sesame oil. This crude sesame oil was left to stand and filtered to obtain 9 kg of unroasted sesame oil obtained from sesame with husk.

[0060] Comparative Example 6 As the raw material for sesame with husk, sesame seeds containing a mixture of white sesame, black sesame and brown sesame were used, and the unroasted sesame was used as the raw sesame. After heating the sesame to 50-150°C in a kettle, it was put into an oil press and pressed to obtain crude sesame oil. The crude sesame oil was refined (deacidification, decolorization, deodorization), left to stand, and filtered to obtain refined unroasted sesame oil obtained from sesame with husk (Comparative Example 6 is a product of Kadoya Oil Co., Ltd., product name: Kadoya's White Sesame Oil).

[0061] (Comparative Examples 7 to 9) Sesame seeds containing a mixture of white sesame, black sesame and brown sesame were used as the raw material for sesame with skin, and the seeds were roasted in an indirect hot air roaster (rotary kiln) at 190°C to 240°C with a processing capacity of 2 tons per hour to obtain raw sesame. The sesame with skin was heated to 50°C to 150°C in a kettle, then put into an oil press and pressed to obtain crude sesame oil. The crude sesame oil was left to stand and filtered to obtain roasted sesame oil obtained from sesame with skin. This sesame oil was blended with refined rapeseed oil (Comparative Example 7 is a product of Kadoya Oil Co., Ltd., product name: Houou. Comparative Example 8 is a product of Kadoya Oil Co., Ltd., product name: Koumayu. Comparative Example 9 is a product of Kadoya Oil Co., Ltd., product name: Blended Sesame Oil).

[0062] Comparative Example 10 Sesame seeds mixed with white sesame, black sesame and brown sesame were used as the raw material for sesame with skin, and these seeds were roasted in an indirect hot air roaster (rotary kiln) at 190°C to 240°C with a processing capacity of 2 tons per hour to obtain raw sesame. After heating this sesame with skin to 50°C to 150°C in a kettle, it was put into an oil press and pressed to obtain crude sesame oil. After blending refined sesame oil with this crude sesame oil, it was left to stand, filtered, and blended with refined sesame oil to obtain roasted sesame oil obtained from sesame with skin (Comparative Example 10 is a product of Kadoya Oil Co., Ltd., product name: Kinjirushi Sesame Oil (light)).

[0063] Comparative Example 11 Sesame seeds containing a mixture of white sesame, black sesame and brown sesame were used as the raw material for sesame with skin, and these seeds were roasted in an indirect hot air roaster (rotary kiln) at 190°C to 240°C with a processing capacity of 2 tons per hour to obtain raw sesame. The sesame with skin was heated to 50°C to 150°C in a kettle, then put into an oil press and pressed to obtain crude sesame oil. The crude sesame oil was mixed with refined sesame oil, and then left to stand and filtered to obtain roasted sesame oil obtained from sesame with skin (Comparative Example 11 is a product of Kadoya Oil Co., Ltd., product name: pure sesame oil).

[0064] Comparative Example 12 Sesame seeds mixed with white sesame, black sesame and brown sesame were used as the raw material for sesame with husk, and these seeds were roasted in an indirect hot air roaster (rotary kiln) at 190°C to 240°C with a processing capacity of 2 tons per hour to obtain raw sesame. After heating this sesame with husk to 50°C to 150°C in a kettle, it was put into an oil press and pressed to obtain crude sesame oil. This crude sesame oil was left to stand and filtered to obtain roasted sesame oil obtained from sesame with husk (Comparative Example 12 is a product of Kadoya Oil Co., Ltd., product name: Pure Sesame Oil (Koikuchi)).

[0065] (Reference example 1) Reference Example 1 is a commercially available product A (sesame oil made by blending roasted sesame oil and refined sesame oil from Company A).

[0066] (Reference example 2) Reference Example 2 is a commercially available product B (a freshly squeezed type sesame oil obtained from hulled sesame seeds from Company B).

[0067] Test Example 1: Chromaticity L * a * b * The chromaticity was measured according to the color system. The chromaticity was measured using a Nidec "ZE-8000" spectrophotometer. The results are shown in Table 1 (Table 1(1) and Table 1(2) in Table 1).

[0068] Test Example 2: Moisture content of sesame seeds The moisture content of the raw material, peeled sesame, is, for example, as specified in the Standard Methods for Analysis of Fats and Oils, 2013 Edition, III Standard Methods, 1. Raw Materials for Fats and Oils and Defatted Products, 1.4.1 -2013 It can be measured by moisture content (heat drying method).

[0069] [Table 1]

[0070] <Result> As a result, the peeled sesame oils of Examples 1 to 7 were light yellow to yellow in color, and as shown in Table 1 above, * a * b * In the color system, L * The value is 90 to 98, * The value is -6 to -4, and b * The value was 24 to 30 for peeled sesame oil. In addition, the peeled sesame oil of Example 8 was not roasted and was * The value is 92.04, and a * The value is -4.10, and b * The value was 22.26 for dehulled sesame oil. In addition, the peeled sesame oil of Example 9 was very strongly roasted, and L * The value is 85.14, and a * The value is -2.72, and b * The value was 26.74 for dehulled sesame oil. On the other hand, the sesame oils with husks in Comparative Examples 1 to 4 that were roasted to a low degree were yellow in color, and as shown in Table 1 above, * a * b * In the color system, L * The value is 89.06 to 93.23, and a * The value is -3.10 to -4.00, and b * The values ​​for sesame oil were 21.53 to 23.66. In addition, the unroasted sesame oil with skin of Comparative Example 5 was yellow in color, and as shown in Table 1 above, * a * b * In the color system, L * The value is 91.83, and a * The value is -6.17, and b * The value was 42.31 for sesame oil. In addition, the refined sesame oil of Comparative Example 6 was colorless and transparent, and as shown in Table 1 above, * a * b * In the color system, L * The value is 93.32, and a * The value is -1.54, and b * The value was 7.05 for sesame oil. In addition, the blended sesame oils of Comparative Examples 7 to 9, which were obtained by blending refined rapeseed oil with roasted sesame oil with skin, were light brown to dark brown in color. * a * b * In the color system, L * The value is 67.86 to 89.20, and a * The value is -1.13 to 12.54, and b * The values ​​for sesame oil were 35.41 to 42.25. In addition, the sesame oil of Comparative Example 10, which is a mixture of roasted sesame oil and refined sesame oil, is light brown in color. * a * b * In the color system, L * The value is 98.31, and a * The value is -2.86, and b *The value was 18.14 for sesame oil. In addition, the sesame oil of Comparative Example 11, which is a mixture of roasted sesame oil and refined sesame oil, is brownish-red. * a * b * In the color system, L * The value is 69.32, and a * The value is 10.36, and b * The value was 43.11 for sesame oil. In addition, the roasted sesame oil of Comparative Example 12 was dark brown in color, and as shown in Table 1 above, * a * b * In the color system, L * The value is 53.62, and a * The value is 22.38, and b * The value was 36.90 for sesame oil. In addition, the commercially available sesame oils of Reference Examples 1 and 2 were pale yellow in color. * a * b * In the color system, L * The value is 95.20 to 99.95, and * The value is -3.83 to -2.01, and b * The values ​​for sesame oil were 20.28 to 24.05. As described above, the present invention is characterized in that the raw material is not sesame with husk but peeled sesame. It is not known how to produce sesame oil from such peeled sesame. * The value is 85 to 97, * The value is -6 to -2, and b * A new sesame oil called peeled sesame oil was obtained, which has an L value of 22 to 30. * The value is 90 to 98, * The value is -6 to -4, and b *The peeled sesame oils of Examples 1 to 7, which are peeled sesame oils with a value of 27 to 30, were sesame oils with interesting new aromas that would be suitable for use as food, as shown in the following Test Example 5. Moreover, the peeled sesame oil of Example 8 has a suppressed aroma and can therefore be used as a raw material for cosmetics and the like.

[0071] Test Example 3: Measurement test of episesamin The contents of the sesame lignans sesamin, episesamin, sesamol, sesaminol and sesamolin in the peeled sesame oils of Examples 1 to 9, the sesame oils of Comparative Examples 1 to 12, and the sesame oils of Reference Examples 1 and 2 were measured using a Hitachi high-performance liquid chromatograph (product name: Chromaster) manufactured by Hitachi. In Table 1, values ​​smaller than the lower limit of quantification are indicated as "tr.", and values ​​not detected are indicated as "nd." <Result> As a result, episesamin was not contained in Examples 1 to 9. In contrast, episesamin was contained in the sesame oils of Comparative Examples 6, 10, and 11 and Reference Example 1. It was suggested that the above Comparative Examples and Reference Examples lighten the color tone by blending refined sesame oil with roasted sesame oil, making it appear to have a different color tone from normal roasted sesame oil.

[0072] Test Example 4: Sensory Evaluation (Appearance) The appearance (color) of each of the peeled sesame oils of Examples 1 to 9, the sesame oils of Comparative Examples 1 to 12, and the sesame oils of Reference Examples 1 and 2 was evaluated as follows. The sensory evaluation was performed twice (repeatedly) by six trained panelists (i.e., N=12), and the average was calculated. The results are shown in Table 2 (Table 2(1) and Table 2(2)).

[0073] <Evaluation> 5 points: The color of the sesame oil is the dark color of roasted sesame oil (based on "Pure Sesame Oil (Dark)" made by Kadoya Oil Co., Ltd.) 4 points: The color of the sesame oil is medium-dark like roasted sesame oil (based on "Pure Sesame Oil" made by Kadoya Oil Co., Ltd.) 3 points: Sesame oil is yellow in color (based on commercial product Reference Example 2) 2 points: The sesame oil is pale yellow in color. 1 point: The color of the sesame oil is the same as that of refined sesame oil (based on "Kadoya's Taihaku Sesame Oil" made by Kadoya Oil Co., Ltd.)

[0074] <Overall rating> A comprehensive evaluation of the appearance (color) of the sesame oil was performed based on the evaluation results (average scores) shown in Table 2. The evaluation criteria were as follows: ×:4~5 △: 3.5 to less than 4 ○: 2.5 to less than 3.5 △: 2~less than 2.5 ×: Less than 1 to 2 Note that a score of 5 is the dark brown color of conventional roasted sesame oil, and a score of 1 is the nearly colorless color of conventional refined sesame oil. However, since the peeled sesame oil of the present invention aims for an appearance different from that of conventional sesame oil, a score between 5 and 1 (2.5 to less than 3.5) was rated as "good."

[0075] [Table 2]

[0076] <Result> As a result, peeled sesame oil having a new appearance (color) different from conventional roasted sesame oil and refined sesame oil was obtained from peeled sesame seeds (Examples 1 to 9). In order to explore further applications of this peeled sesame oil (food, cosmetics, etc.), the following sensory evaluation was carried out.

[0077] Test Example 5: Sensory evaluation (Aroma: Sweet, full-bodied, nutty aroma not reminiscent of sesame) The peeled sesame oils of Examples 1 to 9, the sesame oils of Comparative Examples 1 to 12, and the sesame oils of Reference Examples 1 and 2 were evaluated for the following aromas (orthonasal, retronasal). The sensory evaluation was carried out twice (repeatedly) by six trained panelists (i.e., N=12), and the average was calculated. The results are shown in Table 3 (Table 3(1) and Table 3(2)).

[0078] <(1): Aroma (nose): Orthonasal (scent): Sweet, rich, nutty aroma not typical of sesame> 5 points: Sweet and full-bodied, with a very strong nutty aroma that is not typical of sesame 4 points: Sweet and full-bodied, with a strong nutty aroma that is not typical of sesame 3 points: Sweet and full-bodied, with a nutty aroma that is not typical of sesame 2 points: Sweet and full-bodied, with a weak nutty aroma that is not typical of sesame 1 point: Sweet and full-bodied, no nutty aroma that is uncharacteristic of sesame

[0079] <(2): Aroma (nose): Retronasal (aftertaste): Sweet, rich, nutty aroma not typical of sesame> 5 points: Sweet and full-bodied, with a very strong nutty aroma that is not typical of sesame 4 points: Sweet and full-bodied, with a strong nutty aroma that is not typical of sesame 3 points: Sweet and full-bodied, with a nutty aroma that is not typical of sesame 2 points: Sweet and full-bodied, with a weak nutty aroma that is not typical of sesame 1 point: Sweet and full-bodied, no nutty aroma that is uncharacteristic of sesame

[0080] <Overall rating> Based on the evaluation results shown in Table 3 (the total score of the orthonasal average score and the retronasal average score), a comprehensive evaluation of the aroma of the sesame oil (a sweet, full-bodied, nutty aroma that is not characteristic of sesame) was performed. The evaluation criteria were as follows: ◎:5~10 ○: Less than 3 to 5 ×: Less than 1 to 3

[0081] [Table 3]

[0082] Test Example 6: Sensory evaluation (Aroma: Roasted sesame oil roasted aroma) The following aromas (orthonasal, retronasal) were evaluated for each of the peeled sesame oils of Examples 1 to 9, the sesame oils of Comparative Examples 1 to 12, and the sesame oils of Reference Examples 1 and 2. The sensory evaluation was carried out twice (repeatedly) by six trained panelists (i.e., N=12), and the average was calculated. The results are shown in Table 4 (Table 4(1) and Table 4(2)).

[0083] <(1): Aroma (nose): Orthonasal (scent): Roasted sesame oil aroma> 5 points: Very strong roasted aroma of roasted sesame oil 4 points: Strong roasted aroma of roasted sesame oil 3 points: Has a fragrant roasted aroma of roasted sesame oil 2 points: The roasted sesame oil has a weak roasted aroma. 1 point: No roasted aroma of roasted sesame oil

[0084] <(2): Aroma (nose): Retronasal (aftertaste): Roasted sesame oil aroma> 5 points: Very strong roasted aroma of roasted sesame oil 4 points: Strong roasted aroma of roasted sesame oil 3 points: Has a fragrant roasted aroma of roasted sesame oil 2 points: The roasted sesame oil has a weak roasted aroma. 1 point: No roasted aroma of roasted sesame oil

[0085] <Overall rating> Based on the evaluation results shown in Table 4 (the total score obtained by adding up the average orthonasal score and the average retronasal score), a comprehensive evaluation of the roasted aroma of the roasted sesame oil was performed. The evaluation criteria were as follows: ◎: Less than 1 to 3 ○: Less than 3 to 5 ×:5~10

[0086] [Table 4]

[0087] Test Example 7: Sensory Evaluation (Taste) The flavor (taste) of the peeled sesame oils of Examples 1 to 9, the sesame oils of Comparative Examples 1 to 12, and the sesame oils of Reference Examples 1 and 2 was evaluated. The sensory evaluation was performed twice (repeatedly) by six trained panelists (i.e., N=12), and the average was calculated. The results are shown in Table 5 (Table 5(1) and Table 5(2)).

[0088] <(1):Flavor (mouth):Nutty sweetness like peanut oil> 5 points: Very strong nutty sweetness, like peanut oil 4 points: Strong nutty sweetness like peanut oil 3 points: Nutty and sweet, like peanut oil 2 points: Not as nutty as peanut oil 1 point: No nutty sweetness like peanut oil

[0089] <(2):Flavor (mouth):Bitterness of roasted sesame oil> 5 points: The bitterness of roasted sesame oil is very strong 4 points: Roasted sesame oil has a strong bitter taste 3 points: Bitter taste of roasted sesame oil 2 points: The bitterness of roasted sesame oil is weak. 1 point: No bitterness of roasted sesame oil

[0090] <Overall rating> Based on the evaluation results shown in Table 5, an overall evaluation of the taste of the sesame oil was made using the total score (Z) according to the following formula. Formula: Total points (Z) = (X) - (Y) In the formula, (X) represents the average score of the above (1): Flavor (mouth): Nutty sweetness like peanut oil. In the formula, (Y) represents the average score of the bitterness of roasted sesame oil (2): Flavor (mouth) above.

[0091] [Table 5]

[0092] <Result> As a result, the peeled sesame oils of Examples 1 to 7 had a strong, sweet, rich, nutty aroma that was not typical of sesame, both in terms of orthonasal (initial aroma) and retronasal (after aroma), and did not have the fragrant roasted aroma of roasted sesame oil. On the other hand, the peeled sesame oil of Example 8 had a sweet, rich, weak nutty aroma that was not typical of sesame, and did not have the fragrant roasted aroma of roasted sesame oil. In addition, the peeled sesame oil of Example 9 had a sweet, rich, nutty aroma that was not typical of sesame, and had a weak roasted aroma of roasted sesame oil. The dehusked sesame oils of Examples 1 to 7 are much more interesting as sesame oils for food than the dehusked sesame oils of Examples 8 and 9, and have novel appearances, aromas, and flavors. As for applications in cosmetics, the peeled sesame oil of Example 8 has a more subdued fragrance than the sesame oils of the other Examples, and is therefore expected to be useful in such applications. In addition, the peeled sesame oil of Example 9 has a weak but sweet richness, a weak roasted aroma of roasted sesame oil, a weak roasted sesame aroma, and no bitterness, so it is expected to be used in Japanese cuisine, vegetarian cuisine, and other applications. In contrast, the sesame oils of Comparative Examples 1 to 4 had a sweet, rich, uncharacteristic sesame nutty aroma that was absent or weak, and also had a fragrant roasted aroma of roasted sesame oil that was absent or weak. In addition, the sesame oils of Comparative Examples 5 and 6 did not have a rich, sweet, nutty aroma that was not typical of sesame, nor did they have the fragrant roasted aroma of roasted sesame oil. In addition, the roasted sesame oil of Comparative Example 12 had a sweet, rich flavor, lacked the unnatural sesame-like nutty aroma, and had a very strong, fragrant roasted aroma. It was found that the peeled sesame oils of Examples 1 to 9 have different aromas and flavors (flavors) from those of Comparative Examples 1 to 12 and Reference Examples 1 and 2, and are a new type of sesame oil that can be used for a wide range of purposes.

Claims

1. Peeled sesame oil is obtained from peeled sesame seeds.

2. The peeled sesame oil is L ＊ a ＊ b ＊ In the color system, L ＊ The value is between 85 and 98, a ＊ The value is between −6 and −2, and b ＊ The dehulled sesame oil according to claim 1, wherein the value is 22 to 30.

3. The dehulled sesame oil according to claim 1, wherein the dehulled sesame oil is substantially free of episesamin.

4. The raw material, peeled sesame, is ＊ a ＊ b ＊ In the color system, L ＊ The value is between 54 and 72, a ＊ The value is between 2 and 11, and b ＊ The dehulled sesame oil according to claim 1, wherein the value is from 19 to 23.

5. A method for producing peeled sesame oil, comprising a step of compressing the raw material, the raw material being peeled sesame.

6. The peeled sesame oil is L ＊ a ＊ b ＊ In the color system, L ＊ The value is between 85 and 98, a ＊ The value is between −6 and −2, and b ＊ The method for producing dehusked sesame oil according to claim 5, wherein the value is 22 to 30.

7. The method for producing dehulled sesame oil according to claim 5, wherein the dehulled sesame oil is substantially free of episesamin.

8. The raw material, peeled sesame, is ＊ a ＊ b ＊ In the color system, L ＊ The value is between 54 and 72, a ＊ The value is between 2 and 11, and b ＊ The method for producing dehusked sesame oil according to claim 5, wherein the value is 19 to 23.

9. The method for producing peeled sesame oil according to claim 5, further comprising a roasting step.

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