Do you know that Russia is one of the world leaders not only in oil production, but also in the production of sunflower oil? I was also surprised to find out. To find out how such a necessary product in cooking is extracted from seeds, I went to Voronezh, to one of the largest Russian factories for the production of sunflower oil.
Today in a special report for a story about how sunflower gold is squeezed out of seeds.
Before the main story, we learn about the history of sunflower oil.
As Wikipedia says, the evolution of the sunflower as a cultivated plant took place in the Russian Empire, and industrial production associated with the name of Daniil Bokarev. In 1829, he invented a method for extracting oil from sunflower seeds. Four years later, in 1833, in the settlement of Alekseevka, Voronezh province (now the Belgorod region), the merchant Papushin, with the assistance of Bokarev, built the first oil mill in Russia. In 1834, Bokarev opened his own oil mill. In 1835, the export of butter abroad began. By 1860 there were about 160 oil mills in Alekseevka.
Plants for the production of sunflower oil are built in the immediate vicinity of the place where sunflower grows, that is, mainly in the black earth or in the southern regions of Russia. This is done not only to make it convenient to transport seeds to the plant, but also for economic reasons - sunflower seeds weigh very little compared to the final product, and it is not advisable to carry them over long distances.
The plant that produces the well-known brand of sunflower oil "Oleina" in Russia was built not so long ago, in 2008. However, in a short time the company has taken a leading position among the producers of sunflower oil.
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And we’ll probably go to production and find out how they do it anyway sunflower oil.
Everything starts here. In front of the entrance to the plant there is such a house with a canopy. This is the laboratory where the seed truck pulls up. Here the quality of incoming seeds to the plant is determined (weediness, moisture content, oil content, infestation with pests, etc.). If the seeds do not meet the requirements, they are taken back to the producer. There are dozens of such trucks with trailers in front of the entrance to the plant.
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Then the seed truck is weighed.
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Then you need to unload the seeds. This happens as follows - the truck drives onto a special lift, where it is fixed with chains, then it rises at an angle, and the seeds are unloaded into a special container. From there, they are sent along conveyor belts to be cleaned of litter and, if necessary, to a dryer for drying. And already the seeds can be transferred for storage in silos (storage facilities).
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Huge cylindrical containers in the photo are the same storages. Here the seeds are stored at a certain temperature. The higher the oil content of the seeds, the greater the oil yield.
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There are many in the factory various capacities. Some are for storing seeds, others are for storing processed raw materials - cake, meal. What is it I will tell further.
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By the way, it looks like this.
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Move on. Traffic on the territory of the plant is organized more strictly than in the traffic rules: there are prohibition signs everywhere, and pedestrians are allowed to walk on the territory of the plant only along a dedicated lane.
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The plant has its own railway line. From here, processed raw materials (oil, meal) go to various regions.
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But back to production. Seeds ready for processing are transported by conveyor belts to the first stage of production.
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In the seed processing workshop, the seeds are crushed (destruction of the peel) and separated from the kernel
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Caving occurs in these devices. With the help of centrifugal force, the seeds are broken against the whips, resulting in a rushanka (kernel and husk). Then the kernels are separated from the husk and each part goes its own way for further processing.
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The kernel is sent for moisture-thermal treatment to the braziers, where, heated up to 90C, it is prepared for oil extraction in presses. At this stage, pressing oil is obtained, which, after filtration, is sent for temporary storage, and the resulting solid and still oilseed cake is transferred to the next stage.
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The characteristic taste of the oil after hot pressing is reminiscent of roasted sunflower seeds. Oils obtained by hot pressing are more intensely colored and flavored due to the oxidation products that form during heating. Cold-pressed sunflower oil is obtained from mint without heating. The advantage of this oil is the preservation of most of the useful substances in it: antioxidants, vitamins, lecithin. The negative point is that such a product cannot be stored for a long time, quickly becomes cloudy, rancid and becomes dangerous to health.
The cake remaining after pressing the oil is transferred to the extraction for a deeper extraction of the oil. or used in animal husbandry. Sunflower oil obtained by pressing is called pressed, because after pressing it is only settled and filtered. Such a product has high taste and nutritional properties.
In the photo, I am holding a piece of cake.
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Hipsters are not allowed!
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In this building there are devices for refining (cleaning) oil from accompanying organic impurities. Refined oil has practically no color, taste, smell. The cleaning process consists of several stages.
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At the first stage, the removal of phosphatides or hydration occurs - treatment with a small amount of hot - up to 70 ° C water. As a result, phospholipids become insoluble in oil and precipitate, after which they are separated on centrifugal separators. , Phospholipids are useful substances, but are not stable in oil. During storage, they form a precipitate in the oil and the oil begins to rancid, and when frying in a pan, they burn.
Refined oil has a slightly lower biological value than raw oil, since hydration removes part of the phosphatides, but it is stored longer. Such processing makes the vegetable oil transparent, after which it is called commercial hydrated.
In the second stage, the oil is bleached. Bleaching is the treatment of oil with adsorbents of natural origin (most often special clays) that absorb coloring components, after which the oil is clarified. Pigments pass into the oil from the seeds and also threaten to oxidize finished product. After bleaching, the oil becomes light yellow in color.
Tools for maintaining oil filtration apparatus.
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After bleaching, the oil is sent to the freezing section. Freezing is the removal of wax from oil. All seeds are covered with wax, this is a kind of protection from natural factors. Wax makes the oil cloudy and thereby spoils its presentation. The purification process in this case occurs when the oil is cooled to a temperature of 8-10 C and cellulose (of natural origin) is added, after holding the oil at this temperature and subsequent filtration, the oil is transparent.
Deodorization - the removal of free fatty acids and aromatic substances by exposing sunflower oil to hot live steam at high temperatures under high vacuum conditions. During this process, odorous substances and free fatty acids, which characterize the quality of the oil, are removed. In addition, deodorization removes odorants that give the oil taste and smell, as well as pesticides.
Removal of the above, undesirable impurities leads to the possibility of increasing the shelf life of the oil. Having passed all the stages, vegetable oil becomes impersonal - without color, taste, smell. Margarine, mayonnaise, cooking oils are made from such a product, used for canning, as well as for frying.
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After all the circles of purification hell, the oil ends up in these huge containers. Sorry for once again using the word "huge", but the scale of production is such that everything here is huge).
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The oil will go to individual customers in a tank.
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We learned about the process of oil production and purification, now let's go to the final stage - to the bottling shop.
Seeing this slogan, another sphere of human activity came to my mind, which I will not voice now. What associations do you have?
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But before visiting the workshop, you must put on bathrobes, a hat, shoe covers and wash your hands. Almost all food industries have such rules.
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Remember these rules.
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The bottles into which the oil will be poured are made like everyone else plastic bottles from these preforms. For bottles of different capacities, the preforms are different.
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They are loaded into this container, it moves the preforms to the blow molding machine, which at the right temperature blows the bottle out of it.
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It happens like this:
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This is some simple magic.
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And it gets into the next apparatus, where oil is poured. By the way, oil comes here through pipes from the same tanks of 500 and 800 cubic meters.
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The bottle is screwed on with a cap and continues on its way.
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At the next stage, the bottle is pasted over with a label.
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Along the way, the devices detect incorrectly pasted bottles or those that do not meet the requirements - without a cap, etc. They are rejected.
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I saw an interesting sign, what it means I do not know. Can someone tell me?
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The bottles are then piled up so that the suction cup machine can fill the box in one go.
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For transportation, they are folded in several rows and wrapped in polyethylene.
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After that, electric cars place a pallet of boxes on a rack, waiting for the oil to travel to stores.
The plant's capacity allows processing 540,000 tons of raw materials and producing over 200 million bottles of sunflower oil per year.
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Finally, I will clearly show all the stages of oil production in three pictures.
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Now you know how sunflower oil is obtained. I hope you had the strength to read to the end)
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Sunflower, olive, soybean, corn oil.
A bit of theory.
Vegetable oils belong to the group of edible fats. Unsaturated fatty acids predominate in vegetable oils affect cholesterol levels, stimulate its oxidation and excretion from the body, increase the elasticity of blood vessels, activate the enzymes of the gastrointestinal tract, increase body resistance to infectious diseases and radiation. The nutritional value vegetable oils due to their high fat content (70-80%), a high degree of their assimilation, as well as a very
valuable for the human body unsaturated fatty acids and fat-soluble vitamins A, E. Raw material for receiving
vegetable oils are the seeds of oil plants, soybeans, fruits of some trees.
Sufficient oil intake is essential for prevention of atherosclerosis and related diseases. Useful material oils.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the sex, endocrine glands, and muscle activity. Promotes the absorption of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. Besides, improves memory, as it protects brain cells from the action of free radicals.
All oils are an excellent dietary product, they have a memorable taste and special culinary properties that are only characteristic of each oil.
Oil can be obtained in two ways:
1. Pressing - mechanical extraction of oil from crushed raw materials.
It can be cold and hot, that is, with preliminary heating of the seeds. Cold pressed oil - the most useful, has a pronounced smell but cannot be stored for a long time.
2. Extraction - extraction of oil from raw materials using organic solvents. It is more economical, as it allows you to extract the oil as much as possible.
The oil obtained in one way or another must be filtered - crude oil is obtained. Then it is hydrated (treated hot water and neutralize). After such operations, unrefined oil is obtained.
Unrefined oil has a slightly lower biological value than raw, but stored longer.
Oils are divided depending on the method of their purification:
unrefined- purified only from mechanical impurities, by filtering or settling.
This oil has an intense color, a pronounced taste and smell of the seeds from which it is obtained.
Such oil may have a sediment, over which a slight haze is allowed.
All useful biologically active components are preserved in this oil.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, because at high temperatures toxic compounds are formed in it.
Any unrefined oil is afraid of sunlight. Therefore, it must be stored in a cupboard away from heat sources (but not in a refrigerator). In natural oils, the presence of natural sediment is allowed.
hydrated- oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, unlike refined oil, has a less pronounced smell and taste, a less intense color, without turbidity and sludge.
refined- purified from mechanical impurities and neutralized, that is, alkaline treatment.
This oil is clear, without sediment, sludge. It has a color of low intensity, but at the same time a pronounced smell and taste.
deodorized- treated with hot dry steam at a temperature of 170-230 degrees in a vacuum.
The oil is transparent, without sediment, weak color, with a mild taste and smell.
It is the main source of linolenic acid and vitamin E.
Store packaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.
Types of vegetable oils.
Those who remember the stores of the eighties will confirm that the counters with vegetable oils different types has changed a lot since then; yes, as a matter of fact, and the quantitative series has increased tenfold.
Before to collect on the regular home cooking the entire line of oils, it was necessary to run around the capital's shops, and this did not guarantee complete success.
Now you can find almost any kind of vegetable oil in any large store.
The most used vegetable oils are olive, sunflower, corn, soybean, rapeseed, linseed.
But there are many names of oils:
peanut butter
from grape seeds
from cherry pits
nut butter (from walnut)
mustard oil
wheat germ oil
cocoa oil
Cedar oil
Coconut oil
hemp oil
corn oil
Sesame oil
linseed oil
almond oil
sea buckthorn oil
olive oil
Palm oil
sunflower oil
rapeseed oil
from rice bran
camelina oil
soybean oil
from pumpkin seeds
cottonseed oil
In order to talk about vegetable oil everything will need more than one volume, so you will have to dwell on some types of the most commonly used oils.
Sunflower oil.
It has high taste qualities and surpasses other vegetable oils in nutritional value and digestibility.
The oil is used directly in food, as well as in the manufacture of vegetable and canned fish, margarine, mayonnaise, confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil ranges from 440 to 1520 mg/kg. 100 g of butter contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30 g of sunflower oil provide the daily requirement of an adult for these substances.
Useful substances of oil normalize cholesterol metabolism. Sunflower oil contains 12 times more vitamin E than olive oil.
Beta-carotene - a source of vitamin A - is responsible for body growth and vision.
Beta-sisterin prevents the absorption of cholesterol in the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and cholesterol levels in the blood, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F, contained in sunflower oil, is necessary for the body, since its deficiency negatively affects the mucous membrane of the gastrointestinal tract, the condition of the vessels.
refined The oil is rich in vitamins E and F.
unrefined sunflower oil, in addition to its pronounced color and taste, is saturated with biologically active substances and vitamins of groups A and D.
Refined deodorized sunflower oil does not have the same set of vitamins and microelements as unrefined sunflower oil, but it has a number of advantages. It is more suitable for cooking fried foods, baking production, because it does not stick and has no smell. It is preferred in the diet.
Olive oil.
40 grams of olive oil per day can cover the body's daily need for fat without adding extra pounds!
Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of oil fatty acids can vary over a fairly wide range depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 °C.
Olive oil is absorbed by the body almost 100%.
Extra virgin olive oil is the best.
The label says: Olio d'oliva l'extravergine.
In such olive oil, the acidity does not exceed 1%. How lower acidity olive oil, the its quality is higher.
Even better, if it is indicated that the olive oil is made by cold pressing - spremuta a freddo.
The difference between ordinary olive oil and extra virgin olive oil is that extra virgin olive oil - Olio d'oliva l'extravergine - is obtained exclusively from fruits harvested from the tree, and the pressing must be done within a matter of hours, otherwise it will be very high. acidity of the final product.
Olives that have fallen to the ground serve as a raw material for lampante oil, which is unsuitable for food due to its very high acidity and impurities, so it is refined in special installations.
When the oil has completely passed the refining process, a little extra virgin olive oil is added to it and eaten under the name - "olive oil".
Less quality oil - "pomas" is made from a mixture of olive pit oil and extra virgin oil.
Greek olive oil is considered the highest quality.
Olive oil does not improve over time, the longer it is stored, the more it loses its taste.
Any vegetable dish, seasoned with olive oil - a cocktail of antioxidants that preserves youth.
The polyphenols found in olive oil are indeed a powerful antioxidant.
Antioxidants inhibit the development of free radicals in the body and thus prevent cell aging.
Olive oil positive affects digestion and is an excellent prevention of stomach ulcers.
Olive leaves and fruits contain oleuropein, a substance reducing pressure.
Known and anti-inflammatory properties of olive oil.
The value of olive oil is due to its chemical composition: it consists almost entirely of monounsaturated fats, which lower cholesterol.
Recent studies have also revealed the immunostimulating effect of this product.
Real olive oil is quite easy to distinguish from fakes.
You have to put it in the cold for a few hours.
In natural oil white flakes form in the cold, which at room temperature disappear again. This is due to the content of a certain percentage of solid fats in olive oil, which, when cooled, solidify and give these hard flaky inclusions.
The oil is not afraid of freezing - it completely retains its properties when defrosted.
It is best to use olive oil when dressing dishes, in baking, but it is not recommended to fry on it.
Soybean oil.
Soybean oil is obtained from soybeans.
The average content of fatty acids in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachidic; up to 0.1 hexadecenoic; 0.1-0.4 myristic.
Soybean oil contains a record amount of vitamin E1 (tocopherol). There are 114 mg of this vitamin per 100 g of oil. In the same amount of sunflower oil, tocopherol is only 67 mg, in olive oil - 13 mg. In addition, tocopherol helps fight stress and prevents cardiovascular diseases.
Regular consumption of soybean oil contributes to reduce blood cholesterol, improve metabolism, strengthen the immune system.
And this oil is considered record holder among other vegetable oils in terms of the number of trace elements(there are more than 30 of them), contains vital fatty acids, among which there is quite a lot of linoleic acid, inhibiting the growth of cancer cells.
Same way restores the protective and moisture-retaining abilities of the skin slowing down its aging.
Soybean oil has a high biological activity and is absorbed by the body by 98%.
Raw soybean oil is brown with a greenish tint, while refined soybean oil is light yellow.
Low-refined soybean oil has, as a rule, extremely limited shelf life and a rather unpleasant taste and smell.
A well-refined oil is an almost colorless, tasteless and odorless liquid with a specific oily consistency.
A valuable component extracted from soybean seeds along with fatty oil is lecithin, which is separated for use in the confectionery and pharmaceutical industries.
Used mainly as a raw material for the production of margarine.
Only refined soybean oil is edible, it is used in the same way as sunflower.
In cooking, it is better suited for vegetables than for meat.
It is most often used in the food industry as a base for mayonnaise, as a dressing for sauces, and also for the production of hydrogenated soybean oil.
The recommended average daily intake of soybean oil is 1-2 tbsp. spoons (about 20 g, which is approximately 190-200 calories).
Corn oil.
Corn oil is obtained from corn germ.
By chemical composition corn oil is similar to sunflower oil.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachidic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecenoic.
Pour point from -10 to -20 degrees, iodine number 111-133.
It is golden yellow in color, transparent, odorless.
It is believed that corn oil is the most useful of the oils available and familiar to us.
Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamin A, which are the main factors that determine its dietary properties.
Polyunsaturated fatty acids found in corn oil increase the body's resistance to infectious diseases and favors removing excess cholesterol from the body, renders antispasmodic and anti-inflammatory effect, improves brain function.
Due to its nutritional value, corn oil is used for irritated and aging skin by regenerating it.
In cooking, corn oil is especially good for frying, stewing and deep-frying., since it does not form carcinogens, does not foam and does not burn.
It is good to use it for cooking various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the production of dietary products and baby food.
Two very powerful eagles once kidnapped a little girl and took her to their nest. They called her Surya-bai - lady-sun. It so happened that Surya-bay pricked her finger on the nail of the Ogre and died. But the king found her, took out a thorn from his finger, the girl came to life and became his wife. But the elder queen hated Lady Sunshine and pushed her into the pond. And a miracle happened: at the place where Surya-bay drowned, a golden sunflower surfaced and swayed over the mirror water.
So it is told in an old Indian tale about the birth of a sunflower. But the sunflower was born not in India, but in the south of North America. Scientists have found sunflower seeds during excavations of the site of ancient Indians who lived 2-3 thousand years ago.
At the beginning of the 16th century, the Spaniards brought the sunflower to Europe and planted it in Madrid in the botanical garden. The outlandish overseas plant was called the flower of the sun, perhaps because its yellow flowering basket looks like a golden circle of the sun with outstretched rays, or perhaps because of its amazing ability to turn towards the sun.
The famous Swedish scientist Carl Linnaeus, who came up with names for plants, called the sunflower the Latin name "gelianthus", which in Russian means "flower of the sun". This name has passed into all European languages.
At first, sunflowers were bred in Europe solely for their beautiful golden flowers. They decorated gardens, front gardens and even clothes. Such was the popularity of the sunflower at that time.
Over time, people found the plant and another, more useful application. The English, for example, once ate young sunflowers with oil and vinegar. In Germany, the seeds were roasted and made into coffee. But the main wealth of the sunflower is the oil hidden in its seeds.
Sunflower came to Russia at the beginning of the 18th century and, as is believed, under the following circumstances.
Tsar Peter I, while studying shipbuilding in Holland, once noticed a growing stalk of a sunflower in Amsterdam. He had never seen such a flower before and ordered the seeds of the plant he liked to be sent to St. Petersburg and sown in the pharmacy garden. And then for the first time on Russian soil the flower of the sun was planted.
After some time, the sunflower stepped over the fence of the "sovereign's garden" and began to rise in the landowners' estates. At first, in Russia, sunflower again served only for decoration. Then they began to gnaw at its seeds. The Russian academician Severgin wrote at the end of the 18th century that sunflower seeds, which are excellent food for parrots, can be used to extract oil and make coffee. Thus, the possibilities of its practical use gradually opened up.
Sunflower quickly spread to our land and, one might say, found a second home in Russia. It began to be sown in Ukraine and the North Caucasus, in the Volga region and in the Kuban. The first who began to extract oil from sunflower seeds was the Russian peasant Daniil Semenovich Bokarev. 130 years ago he built the first butter churn in Russia. Bokarev's example was used, and sunflower became the most important oil crop in our country. Already at the end of the last century, 45 million poods of sunflower seeds were harvested annually in Russia. This is how a handful of seeds, once sent by Tsar Peter, sprouted.
Apart from sunflower...
Nature has decreed that vegetable oils obtained not only from oilseeds, but also from the fruits and germs of seeds of other plants containing a significant amount of fat. In oilseeds, fat is mainly located in the kernel of the seed. The nucleus is enclosed in shells, which mainly consist of fiber.
Depending on the density of the shell and its specific gravity (shells of seeds of different crops have unequal thickness), the seeds are divided into skinned: sunflower, cotton, soybeans, peanuts - and skinless: flax, hemp, etc.
In the processing of hulled seeds, the hulls are usually separated, but in some factories, cottonseeds are processed without removing the husks.
In the same oilseed, oil of different fatty acid composition can be synthesized. For example, in southern oilseeds, saturated fatty acids accumulate more, and in northern ones, unsaturated fatty acids.
But regardless of external conditions, fat can be synthesized in different parts of the same plant, which differs in its composition. This can also be observed in the pulp and kernel of the fruit of oilseeds.
Vegetable fats- the most important suppliers of polyunsaturated fatty acids, some fat-soluble vitamins, phosphatides and phytosterols. According to its taste, vegetable oil is well perceived in vinaigrettes, salads, appetizers, and it is better to use unrefined (except for cottonseed) varieties of oils.
Vegetable oil widely used in industry, such as in the manufacture of mayonnaise. Mayonnaise- a delicious fat sauce, which includes from 45 to 60 percent vegetable oil.
Mayonnaise also has its own history. In 1757, the port of Mahon on the island of Menorca was besieged by the British. The French food left only eggs and even vegetable oil. The daily omelettes got tired, and the Duke of Richelieu, who commanded the French troops, ordered his cook to make some new dish from eggs and butter. A dish like sauce was to the taste and it was named after the Maon clan. "mayonnaise". The chef's name, unfortunately, remains unknown.
For cooking mayonnaise sunflower, soybean, olive and others are used vegetable and deodorized oils, egg powder, powdered milk, mustard or other food products and flavorings. Due to the content of lecithin in the yolk mayonnaise becomes a stable non-separating emulsion.
Vegetable oils, as a rule, have a liquid consistency, as they contain a large amount of so-called unsaturated acids. However, it is not always convenient to use liquid fats.
Chemists have long been concerned with finding treatments that can vegetable oils transfer from a liquid to a solid state and give them the desired physical, chemical and consumer properties. Nowadays, all over the world, in the production of margarine and various solid fats, the method of hydrogenation of vegetable and other liquid fats is used. The resulting fat is called lard and serves as the basis for cooking fats.
And now about margarine. In 1870, the French chemist Mezh-Mulier set out to obtain a cheap substitute for butter, i.e. such fat, which in its properties would be similar to butter. Even before the discovery of the hydrogenation method, he created a product called "oleo-margarine". The name was formed from the Latin "oleum" - fat, from the Greek - "margaron" - pearls, mother of pearl. Thus, literally, oleomargarone is pearl (by color) oil. Later, the word "oleo" disappeared from the name, and the new product became known as margarine. The production of margarine began to grow rapidly, displacing butter and other animal fats. But margarine does not compete with butter and does not displace it. Both products find their application, especially since margarine has long been produced in Russia - not a surrogate, but a physiologically complete product enriched with milk, vitamins, etc.; 25 percent butter is added to creamy margarine for taste, and 10 percent to coffee, lemon and vanilla.
The same can be said for cooking oils. They are used in confectionery production, in the industry of food concentrates. The main requirements for cooking fats are that they must first of all be well absorbed by the human body, i.e. must be complete food products and be shelf stable.
For the production of cooking fats, only those fats are used, the melting point of which is lower than the temperature of the human body (below 37 degrees). To increase the stability and physiological value of fats, about 0.5 percent of vegetable phosphatides are added to them. This increases the nutritional value of fats and improves their culinary properties: when fried, for example, the same golden brown crust is formed as when fried in butter.
Sesame, soybean and corn oils
Everyone has probably read the tale of Ali Baba and the Forty Thieves from the Thousand and One Nights series of Arabic tales. In this Arabian tale, Ali Baba, at the entrance to a cave with countless treasures, exclaims: “Sesame, open!” What is "Sesame"? And this is just an oil plant, which we call sesame.
Sesame is cultivated in the countries of the East, in particular, if we take the former USSR, then in Azerbaijan (in the Mugan steppe). Sesame seeds (sesame) contain about 50 percent oil, up to 20 percent protein and slightly less carbohydrates. Sesame oil has an excellent taste and is used mainly in the manufacture of canned food. Pounded sesame seeds are called tahini oil, it is used to make halva.
In the ancient books of the Chinese Emperor Shen Nong, written 3000 years before our era, the Shu plant is mentioned. In Russian - soy. This is what an ancient soy plant is, and thanks to its useful qualities, it lives to this day. Soybeans, or as they say, beans, contain 43 percent protein, 21 percent fat, 28.5 percent carbohydrates, including 13.5 percent sugar. Soybeans came to our country in the 16th century. It is believed that the Cossacks, led by Yermak, who conquered Siberia, met her in the Far East and brought her to their homeland - to the Don and Kuban.
Soy is cultivated in our Far East (Khabarovsk Territory, Amur Region), partly in Georgia and Moldova. Many products are obtained from soybeans, ranging from sauces to soy ... meat.
Methods for extracting vegetable oils
Oil has long been extracted from seeds by pressing. At the same time, a significant amount of oil remained in the cake. Recently, the extraction method for extracting oil from seeds has been widely introduced in the Soviet Union: for this, crushed seeds are treated with gasoline or another organic solvent. The oil is dissolved in gasoline, and the latter is then distilled off with steam. With the extraction method, almost all the oil is extracted from the seeds.
Talking about sunflower, cotton and soybeans, one cannot but recall the most ancient culture - corn. Corn oil is extracted from the germ of the corn kernel. And despite the fact that the germ of a corn grain is only 0.1 part of the grain, it contains more than 4/5 fat and 1/5 protein. The germ of the grain is rich minerals and a large number of phosphatides, as well as fat-soluble vitamins. In corn oil, such an essential fatty acid as linoleic is concentrated - up to 56 percent. In addition to polyunsaturated fatty acids, corn oil contains a significant amount of tocopherols ( vitamin E). Corn oil is poorly preserved, and even with a slight acidity, it is unacceptable for food purposes, as an unpleasant odor appears. Therefore, it is refined with mandatory deodorization, i.e. removal of specific odorous substances. Refining does not cause much reduction in oil vitamin E. Refined corn oil - high quality food product, on it with equal success you can fry fish, use it in salads.
Although corn oil is one of the best vegetable oils, but it is impossible to completely replace fats in the diet with corn oil.
Scientists have found that corn oil, like other vegetable oils, it is useful for patients with atherosclerosis, but you should not drink corn oil to the detriment of your health.
Olive oil
We talked about sunflower and other vegetable oils. But there is nothing better than Provence, or, more simply, olive oil.
... From the depths of centuries, from the shores of the Mediterranean Sea, an olive tree, or, as it is called, an olive tree, came to us in the Crimea, the Caucasus. The origin of this valuable culture is shrouded in legends and fairy tales. The ancient Greeks, for example, came up with such a legend. Athena Pallas argued with the god of the seas Poseidon about who should own Attica. They decided to give it to the one who would render the greatest benefit to this land. Poseidon hit the rock with his trident and brought the stream to life. The beautiful Athena plunged her spear into a crack in the rock, and it turned into an olive tree. Athena won the argument, because olives are fat, they are food, they are life.
Even in ancient times, the olive branch was a symbol of peace and prosperity.
Olives (olives) contain 25-40 percent oil, golden yellow, transparent and fragrant. It is obtained by cold pressing. They call it Provencal because for the first time this oil was produced in France, in the province of Provence.
Olive oil like everything vegetable oils, has a liquid consistency; it freezes at a temperature of 0 to 6 degrees. According to its chemical composition, it is distinguished by a high content of oleic acid. In addition, olive oil is rich vitamins, 100 grams of oil contains 7 milligrams vitamin E. Olive oil contains essential (polyunsaturated) fatty acids. Here is a comparison: to get 5 grams of essential fatty acids, a person should eat almost 0.5 kilograms of butter, and olive oil - only 31 grams! Olive oil has excellent taste and excellent digestibility.
Let's also think about a more modest oil - mustard. White mustard is cultivated in our northern regions, where it is cultivated together with peas and serves as a support for it. Mustard is a good honey plant, and its seeds make a delicious salad oil. Its defatted seeds (cake) also find a use for themselves: they are used to make the well-known table mustard.
But back to mustard oil. Mustard seeds contain 16-38 percent oil, which is highly nutritious. Mustard oil has a golden yellow color, pleasant taste with a characteristic odor; after purification, it is used in food as a salad oil, as well as in the baking industry.
Note to the owner
Vegetable oils have different qualities, it depends on how they are cleaned. Refined oils are transparent, have no sludge if deodorized, and are devoid of a specific taste and smell.
Unrefined oils have sediment and are distinguished by a specific color, taste and smell.
Remember that the most important property vegetable oils is their content of polyunsaturated essential fatty acids.
How much does a person need per day? Approximately 5-10 grams per day. This means that an adult needs at least 20-30 grams daily. vegetable oils.
Use vegetable oils in vinaigrettes, salads, appetizers, and fresh unrefined varieties are better, with the exception of cottonseed oil.
Cottonseed oil is subjected to special treatment, as cottonseeds contain gossypol pigment, which has a toxic effect. It affects nutritional value and color crude oil. In the process of processing seeds under the influence of heat and moisture, their toxicity decreases.
Cottonseed oil contains a large amount of palmitic acid, so at a temperature of 6-10 degrees, the oil becomes cloudy, and when solidified, it turns into an almost solid mass.
Remember that cottonseed oil is produced refined and unrefined. For food purposes, use only the highest and 1st grade refined oil. Cottonseed oil of the highest grade is devoid of taste and smell, straw-yellow in color; oil of the 1st grade has a natural taste and smell and is distinguished by a more intense color. Please note that if the oil is stored for a long time in contact with air, it can accumulate products of oxidation and polymerization of unsaturated fatty acids, which have an irritating and even toxic effect on the gastrointestinal tract.
Include in your diet daily vegetable oil, which, thanks to the polyunsaturated fatty acids it contains, helps to accelerate the metabolism of cholesterol and reduce its level in the blood.
When you buy margarine, don't be put off by its yellowish "delicious" hue. This color is given to margarine by carotene contained in the marigold flower - this substance is not only harmless, but also necessary for the body.
According to the GfK Rus platform, 97% of Russian families buy sunflower oil at least once a year. The product is in demand, so creating a sunflower oil brand is a good business decision. But do not rush to start mass production: for starters.
Competition in the sunflower oil market is high for two reasons.
- A large number of players. Own oil lines are launched by international holdings (like BUNGE), supermarket chains (ARO - TM of the Metro network) and regional manufacturers.
- More than half of the vegetable oil market is owned by three companies: Efko, Yug Rusi and Solnechnye Produkty. It is not easy for newcomers, especially small enterprises, to compete with such serious competitors.
Nevertheless, KOLORO marketers know how to make a brand of sunflower oil visible and profitable.
There is a prospect of entering foreign markets: the export of sunflower oil from Russia in 2016-2017 reached a record high of 1.7 million tons. This suggests that the Russian product is in demand in the world, especially in Asian countries. That is, you can create a brand of sunflower oil, focused on the foreign market.
Quality criteria: Rogue, do not cheat!
High quality is a mandatory characteristic of a new product. As mentioned above, the majority of the market belongs to the top three companies. They have won the trust of thousands of customers. If your product seems to be of poor quality to the consumer, he will return to proven options without hesitation. Criteria for evaluating sunflower oil are prescribed in GOST 18848-73.
Compliance with the standard is a necessary condition for any kind of product. However, according to the Roskachestvo Institute, 70% of consumer goods with the GOST mark do not meet the stated requirements. Therefore, release a good product is already half the battle.
Are you convinced of the quality of the products? Now you can draw a line of sunflower oil.
Sunflower oil brand development: stages
Marketing goals
Why is a brand created? What results does the manufacturer expect from the launch of a new product on the market? Goals can be as follows:
- achieve the required level of awareness of the target audience (brand awareness);
- encourage consumers to test purchase;
- achieve the desired brand perception;
- get a certain amount of profit, etc.
You need to set specific goals, expressed in numbers, and deadlines. For example: by 2020, the level of audience awareness of the hypothetical Maslitsa brand should reach 35%.
KOLORO marketers will help you formulate goals correctly and achieve them on time.
Market analysis and positioning
A winning strategy for developing a brand newcomer is to occupy a free niche. To do this, you need to study the offers of competitors, their audience and identify consumer preferences.
Depending on the degree of purification, unrefined and refined sunflower oil is isolated. Refined, in turn, is deodorized and non-deodorized. Oil is also divided into grades: premium, highest and first. Consumers pay attention to these characteristics and choose the product according to their requirements.
It only takes a few minutes of googling to find out the following: unrefined oil is better for healthy salad, and refined deodorized - for frying cutlets. The division is rather conditional and does not claim to be the truth, but the majority of consumers think so. Therefore, it makes sense to release a product line of different types of oil. Here's an interesting option for a vegetable oil brand that offers solutions for all occasions. Culinary occasions, of course.
A few more examples of sunflower oil positioning:
- healthy oil for the whole family;
- best oil for cooking diet meals;
- daily source of fats, vitamins and fatty acids;
- an important ingredient, without which it is impossible to cook a delicious dinner.
The target audience
When the Stozhar brand entered the Russian market, it defined the target audience of vegetable oil in the medium price category as follows: women 35-65 years old, city dwellers, family. They respect traditions, take care of their relatives, monitor the health of the household and their appearance.
Municipal budgetary educational institution
"Secondary school of the village of Three Keys"
Research work on the topic: "Production of unrefined sunflower oil in our region."
Performed: 4th grade student
Asmeeva Elina.
Supervisor: teacher
primary school
Sokolova L.M.
2016
Content:
Introduction……………………………………………………………………………3
1.Main part…………………………………………………………………..4
1.1 Excursion to the oil mill in the village of Papanovka…………………………….….4
1.2 Useful properties of sunflower oil……………41.3 Contraindications of sunflower oil………………………………. five
1.4Who came up with a way to get oil from sunflower seeds? .. .5
Conclusion………………………………………………………………… …..7
Used literature……………………………………………………8
Introduction
Target my research work: learn how sunflower oil is obtained and how it is useful.
To achieve the above goal, I needed to solve the followingtasks:
1. Make an excursion to the oil mill of the Akbuzat farm in the village of Papanovka and get acquainted with the technology of sunflower oil production.
2. From Internet resources, collect material about the benefits and dangers of sunflower oil, as well as about who was the first to come up with a way to get wonderful oil.
3. Summarize the results obtained, formulate conclusions and recommendations.
object my research was unrefined sunflower oil.
golden sunflower,
Petal rays.
He is the son of the sun
And a cheerful cloud.
This plant is familiar to everyone since childhood. Perhaps there is no person who has never seen a sunflower (sunflower), and those who have seen it become fans of this amazing plant forever.
Sunflower is a large plant up to 3m high. The empty stem and oval-heart-shaped leaves are covered with bristly hairs. Its fruits are well-known seeds to all of us. The sunflower got its name from two Greek words for “sun” and “flower.” This name was not given to it by chance. A huge inflorescence of a sunflower is surrounded by bright radiant petals and looks like the sun. In addition, this plant has the ability to turn its head following the sun, tracing its entire path from sunrise to sunset.
In our village Papanovka, large fields are sown with sunflowers, and in summer my sisters and I often admire this beauty. And it became interesting to us, but where do they put this great amount seeds?
After talking with our parents at home, we learned that there is a mini-oil factory outside our village and sunflower oil is produced there.
Our researchtopical because sunflower oil is useful product nutrition. And the enterprise where it is produced is located near our school, and we know nothing about it. Maybe they fry the seeds in a large frying pan, and then boil them into oil?
1.Main part
1.1 Excursion to the oil mill in the village of Papanovka
We asked Larisa Mikhailovna to organize an excursion to the oil mill, during which we talked with her worker Anvara Khalimova. She showed us everything and told us. I started the conversation by saying that today there are several various ways the production of vegetable oil, in this economy, the method of cold pressing. To obtain oil, sunflower seeds from bags, along with the husks, are poured into a container resembling a separator, and passed through a low-power press, the temperature inside of which does not rise above forty degrees. Cake (waste, husk), which remains after the processing of seeds, is used as a healthy feed for livestock. The resulting oil then goes through a filtration system to get rid of the remaining cake. To do this, the squeezed oil flows through hoses into large rectangular barrels. So it stands for several days, where natural cleaning takes place (garbage sits on the bottom). The purified oil is fed through hoses into a container resembling a samovar for bottling. The filled container is placed in a “locker”, the door is closed and after 1-2 minutes the bottles are tightly corked with special lids. The oil is ready to be sent for sale to the local store and stores in our area.
Thus, we got acquainted with the most primitive technology for extracting vegetable oil - seeds are crushed under pressure. And from them follows the oil, which is called unrefined. Everything is simple! In this process, vitamins are “squeezed” out of the seeds in the main amount. Therefore, this type of oil is the most vitamin-containing and healthy. The liquid has a dark, saturated color, it is opaque, and may contain a small precipitate. The only drawback is that it has a short shelf life, so you need to store such oil in the refrigerator or in a cool place.
1.2 Useful properties of sunflower oil
What are the beneficial properties of unrefined sunflower oil?
Unsaturated fatty acids contained in unrefined sunflower oil are involved in the formation of cell membranes and nerve fibers, that is, they are important for the entire human body.
Sunflower oil has a positive effect on the cardiovascular system, helps lower cholesterol levels, strengthens the walls of blood vessels, serves as a preventive measure for atherosclerosis, thrombosis, heart attacks and other diseases of blood vessels and the heart.
It has a positive effect on the functioning of the brain, improves mental abilities and memory.
It helps to improve the work of the gastrointestinal tract, to cope with constipation, it is useful for gastritis and peptic ulcer.
This type of oil has a positive effect on the endocrine and genitourinary systems of a person.
Despite the high calorie content of unrefined sunflower oil, it is recommended for overweight people and those who monitor their weight.
Sunflower oil improves skin condition and .
Regular consumption of unrefined sunflower oil helps protect the body from premature aging.
1.3 Sunflower oil contraindications
Unrefined sunflower oil, like other vegetable oils, should be consumed no more than 20 grams per day, but regularly. Abuse of oil can lead to disturbances in the functioning of internal organs. Before using unrefined sunflower oil in medicinal purposes it is necessary to consult with a doctor.
There are no special contraindications to the use of sunflower oil. With caution, it should be used only by people suffering from diseases of the biliary tract and gallbladder.
Harm can be caused by the use of an expired product. Therefore, when buying vegetable oil, pay special attention to the date of its production.There should be no sediment in a bottle with a quality fresh product. Unrefined oil must be stored in a glass sealed container. It is not recommended to use the oil after 30 days from the moment the factory bottle is opened..
1.4 Who came up with a way to get oil from sunflower seeds?
Today, for us, sunflower is, first of all, a valuable industrial crop from which oil is obtained. And it's hard to imagine. That there was a time when this plant was looked at as an ornamental. America is considered its homeland. Once in Europe at the beginning of the 16th century (it was brought by the Spaniards), the sunflower became an inhabitant of flower beds and gardens.
In Russia, the sunflower appeared in the 17th century, thanks to the efforts of Peter I, who wished to receive the seeds of this plant from Holland. By his order, they were sown in the royal pharmacy garden in St. Petersburg. For almost 100 years, no one knew that oil could be obtained from the seeds of this Dutch flower. For a whole century in Russia, sunflowers were planted in order to have a beautiful " little sun". Only in 1829, a savvy serf from the Voronezh province, Daniil Bokarev, came up with a method for obtaining oil from sunflower seeds. The thoughtful and practical peasant belonged to those who were convinced. That everything that grows in the world should be useful.
Arguing in this way, Bokarev took up the resident of his front garden. He examined the root, tested the stem, cured and dried the leaves, tried smoking the petals. And no luck. So the persistent seeker reached the head of the yellow hider. Maybe there's a benefit in there. And he was not wrong.
Boiling, roasting and rubbing the soft grains of the Sloboda newcomer, Daniil Semyonovich discovered oily secretions. The device with which he knocked out the oil was made of a thick short stump with a square hole cut out. At the bottom of the cutout, a cylindrical nest was hollowed out, into which portions of prepared sunflower seeds were placed, wrapped in clean burlap or in a row. According to the size of the nest, a wooden cylinder "lad" was made, which was placed on a sunflower. By pressing two wedges, the cylinder was driven into the nest, and the ends had to be beaten with a hammer, hence the origin of the name of the production - oil milling. There was a drain hole at the bottom for draining oil. An oil press, wedges, a hammer - everything was made from strong woods (mostly) from oak.
Subsequently, Bokarev replaced the "wedges" with a lever made of strong oak.
To my delight, I received an excellent oil. Before that, sunflower was grown in villages and cities, mainly as an ornamental plant. The following year, D.S. Bokarev sowed sunflower more and more for production purposes. Having satisfied the needs of the economy, he began to sell sunflower oil. They liked it, quickly entered the life of the peasants, became an indispensable product. Subsequently, Bokarev replaced the "wedges" with a lever made of strong oak.
After 4 years, the world's first oil mill was built in his native village of Alekseevka. And in 1835, the export of oil abroad began. The Church recognized the oil lean product, from where its second name appeared - vegetable oil.
We want to thank Daniil Semyonovich Bokarev for inventing how to produce sunflower oil.
Mom says that in the kitchen you can’t do without it. She uses both refined and unrefined oils.
Output
The conducted research allowed me to draw the following conclusions:
1. I got acquainted with the most primitive technology for extracting vegetable oil by cold pressing, that is, unrefined sunflower oil. This method was invented by a small scientist, and a Russian serf, a very talented person - D.S. Bokarev in 1828.
2. Unrefined sunflower oil - the most vitamin-containing and healthy. But it is the least in demand, since the stores mainly sell refined oil and, in addition, buyers appreciate taste qualities oils, not healthy ones.
3. I learned that unrefined sunflower oil, like other vegetable oils, should be consumed no more than 20 grams per day, but also regularly. In no case should such oil be heated, as it reduces beneficial features, so it is better to add to salads, mushrooms, etc.
Conclusion:
After doing my research, I learned a lot of useful and interesting things about unrefined sunflower oil.Thanks to this wonderful oil, you can improve your well-being, improve the functioning of internal organs, rejuvenate your skin and strengthen your hair. Unrefined sunflower oil reduces the risk of developing skin diseases, is an effective prevention of rickets in children. Like healing foods, this oil has a positive effect on the entire body.Now I will tell my friends, teachers, parents about it with pleasure.
References:
1. Victoria Karpukhina "Vegetable oil. The truth about healing properties» LLC AST Publishing House, 2011.
2. Ronald Cohn Vegetable Oil. Publisher: Oniks, 2013.
3.Internet resources.
