KR-20260066977-A - Method for manufacturing peanut oil

Abstract

The present invention relates to a method for manufacturing peanut oil, comprising: a peanut preparation step of preparing peanuts with the outer shell removed and the inner shell covered; a sesame preparation step of preparing sesame seeds; a step of washing the peanuts and sesame seeds and drying them first to a moisture content of 20-40%; a step of using steam to dry the dried peanuts and sesame seeds secondarily at 50-70°C to a moisture content of 5-15%; an extraction step of feeding the dried peanuts and sesame seeds into a cold-pressing oil press and pressing them 3-5 times at 50-70°C; and a filtration step of filtering the components inside the oil press after the extraction step. The technical features include providing peanut oil with a nutty aroma that does not cause aversion to the user, and being able to manufacture nut oil using a low-temperature, low-pressure method, thereby preventing the formation of trans fats.

Inventors

• 백희순

Assignees

• 농업회사법인 크레이지피넛 주식회사

Dates

Publication Date

20260512

Application Date

20241105

Claims (2)

1. Peanut preparation step: preparing peanuts with the outer skin removed and the inner skin covered; Sesame preparation stage for preparing sesame seeds; A step of washing the above peanuts and sesame seeds and then drying them first to a moisture content of 20~40%; A step of secondarily drying the dried peanuts and sesame seeds using steam at 50–70℃ to a moisture content of 5–15%; An oil extraction step in which the dried peanuts and sesame seeds are fed into a cold-press oil press and then pressed 3 to 5 times at 50 to 70°C; and A method for manufacturing peanut oil characterized by including a filtration step for filtering the components within the oil press that have undergone the above-mentioned extraction step.
2. In paragraph 1, The above peanuts and sesame seeds are, A method for producing peanut oil characterized by adding sesame seeds in a ratio of 50 parts by weight to 100 parts by weight of peanuts.

Description

Method for manufacturing peanut oil The present invention relates to a method for manufacturing peanut oil. In modern society, the prevention and management of heart disease have emerged as important issues. According to the recommendations of the Korean Society of Cardiology, heart disease can be managed through lifestyle improvements such as exercise, dietary therapy, weight management, and quitting smoking and drinking. Since it is a disease with a high incidence rate due to lifestyle habits, the incidence of cardiovascular disease is higher among the elderly compared to the younger generation. Cardiovascular diseases can be improved through the consumption of foods such as legumes, tomatoes, eggs, nuts, salmon, and dark chocolate. However, in today's busy society where it is difficult to consistently maintain a proper diet, the inconvenience of such dietary management is resolved through the intake of 'health functional foods,' and 'Omega-3' is a representative health functional food for the prevention of cardiovascular diseases. Omega fatty acids, to which Omega-3 belongs, are substances distributed in the nerve cell membranes and retinas of the human body. They play a role in rapidly transmitting electrical stimuli from the cell membrane to the next cell, protecting cells within the body, maintaining cell structure, and aiding smooth metabolism. Additionally, they inhibit the formation of blood clots and have the effect of promoting bone formation while simultaneously strengthening it. Omega fatty acids are not synthesized in the body and must be obtained through food. They are abundant in fish oil, plankton, seafood, and soybean oil. A deficiency is known to cause depression, schizophrenia, attention deficit hyperactivity disorder, vision loss, and heart disease, and can also exacerbate stress, making essential intake required. However, although Omega-3 is widely consumed as a health functional food, there is a problem in that it is not widely preferred due to its distinctive fishy odor, as it is manufactured from fish-derived ingredients. Meanwhile, when producing oil using peanuts, conventional methods involve roasting at high temperatures followed by pressing. While producing oil by pressing at high temperatures increases the oil yield and allows for oil production with only a single press, there are problems such as the generation of trans fats during the refining process under high temperature and high pressure, and reduced antioxidant effects due to oxidation caused by heat. Figure 1 shows a peanut oil manufacturing process according to the present invention. The present invention relates to a method for manufacturing peanut oil, and is characterized by providing peanut oil with a nutty aroma that does not cause aversion to users, and by enabling the production of nut oil using a low-temperature, low-pressure method to prevent the formation of trans fats. Specifically, the method for manufacturing peanut oil according to the present invention comprises: a peanut preparation step of preparing peanuts in which the outer shell is removed and the inner shell is covered; a sesame preparation step of preparing sesame seeds; a step of washing the peanuts and sesame seeds and drying them first to a moisture content of 20-40%; a step of using steam to dry the dried peanuts and sesame seeds secondarily at 50-70°C to a moisture content of 5-15%; an extraction step of feeding the dried peanuts and sesame seeds into a cold-pressing oil press and pressing them 3-5 times at 50-70°C; and a filtration step of filtering the components inside the oil press after the extraction step. Figure 1 shows a peanut oil manufacturing process according to the present invention. With reference to this, a method for manufacturing peanut oil according to the present invention will be described in detail. First, the primary drying step of the nut raw material is to dry the nut raw material, which has been thoroughly washed, to a moisture content of 20 to 40%. The drying method is not limited, but preferably, the outer shells of the harvested nuts are removed, they are thoroughly washed, and then dried in the sun for 20 to 30 hours. Next, a second drying step is performed on the nut raw material. This is a step in which the first-dried nut raw material is dried secondarily using steam, and dried to a moisture content of 5-15% at a low temperature of 50-70℃. In a preferred embodiment of the present invention, the second drying step involves drying peanuts and sesame seeds using steam generated from a steam generator. That is, steam at 50 to 70°C generated from a steam generator is supplied to the nut raw materials so that the nut raw materials can be dried and roasted by the steam. Accordingly, the process of roasting at a high temperature of 100°C or higher, which was conventionally done, is omitted, and drying and roasting are performed using steam, thereby preventing the formation of trans fats. At this time, it is desirable t