How to come up with a brand name for sunflower oil. The tale of vegetable oil
Sunflower oil, olive oil, soybean oil, corn oil.
A bit of theory.
Vegetable oils belong to the group of edible fats. Unsaturated fatty acids predominant in vegetable oils affect the amount of cholesterol, 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 materials for obtaining
vegetable oils are the seeds of oil plants, soybeans, fruits of some trees.
Adequate oil intake is essential for prevention of atherosclerosis and related diseases... Useful substances of the oil.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the sex and endocrine glands, and muscle activity. Promotes the assimilation of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. Besides, improves memory as it protects brain cells from free radicals.
All oils are an excellent dietary product, have a memorable taste and special, only characteristic of each oil, culinary properties.
There are two ways to get oil:
1. Pressing - mechanical pressing of oil from crushed raw materials.
It can be cold and hot, that is, with preheating of the seeds. Cold pressed oil - the most useful, has a pronounced odor, 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 maximum oil recovery.
The oil obtained in one way or another must be filtered - it turns out crude oil. Then it is hydrated (processed hot water and neutralize). After such operations, unrefined oil is obtained.
Unrefined oil has slightly lower bioavailability than raw, but has a longer shelf life.
Oils are separated depending on the way they are purified:
unrefined- purified only from mechanical impurities, by filtration or settling.
This oil has an intense color, a pronounced taste and smell of the seeds from which it was obtained.
Such oil may have a sediment over which slight turbidity 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, since at high temperatures toxic compounds are formed in it.
Any unrefined oil is afraid of sunlight. Therefore, it should be stored in a cabinet away from heat sources (not in the refrigerator). Natural sediment is allowed in natural oils.
hydrated- oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, in contrast to refined oil, has a less pronounced smell and taste, less intense color, without turbidity and sediment.
refined- cleaned of mechanical impurities and neutralized, i.e. alkaline treatment.
This oil is transparent, without sediment, sediment. 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 in color, with a weak taste and odor.
It is the main source of linolenic acid and vitamin E.
Store prepackaged 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 attest that the vegetable oil counters different types has changed a lot since then; yes, in fact, and the quantitative series has increased ten times.
Earlier, to collect on a regular home kitchen the entire line of oils, it was necessary to run well through the shops in the capital, and even this did not guarantee complete success.
Now you can find almost any type of vegetable oil, in any large store.
The most commonly used vegetable oils are olive, sunflower, corn, soybean, rapeseed, flaxseed.
But there are many types of oils:
peanut butter
grape seed
cherry pitted
nut butter (from walnut)
mustard oil
wheat germ oil
cocoa butter
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
rice bran
camelina oil
soybean oil
from pumpkin seeds
cottonseed oil
In order to talk about vegetable oil, you 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 a high taste and surpasses other vegetable oils in terms of nutritional value and digestibility.
The oil is used in food directly, as well as in the manufacture of canned vegetables and fish, margarines, 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.
About 25-30g of sunflower oil provides daily requirement an adult in 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-systerol interferes with the absorption of cholesterol into the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and blood cholesterol levels, 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 state of blood 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 food, baked goods, because it does not burn and does not have a smell. It is preferred in dietetic foods.
Olive oil.
40 grams of olive oil per day can cover the body's daily fat requirement 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 the fatty acids in the oil can vary widely depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 ° C.
Olive oil is absorbed by the body by almost 100%.
Extra virgin olive oil is considered the best..
The label says: Olio d'oliva l'extravergine.
In this olive oil, the acidity does not exceed 1%. How lower acidity olive oil, order higher quality.
It is even better if it is stated that the olive oil is cold pressed - spremuta a freddo.
The difference between ordinary olive oil and extra virgin olive oil is that the 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 few hours, otherwise it will be very high acidity of the final product.
The olives that have fallen to the ground are used as raw materials for the lampante oil, which is unsuitable for food due to its very high acidity and impurities, therefore it is refined in special installations.
When the oil has completely gone through the refining process, a little extra virgin olive oil is added to it and eaten under the name - "olive oil".
Lower quality oil - "pomas" is made from a mixture of olive seed oil and extra virgin oil.
The highest quality is considered to be Greek olive oil.
Olive oil does not improve its quality over time; the longer it is stored, the more it loses its taste.
Any vegetable dish seasoned with olive oil - antioxidant cocktail that preserves youth.
The polyphenols found in olive oil are indeed powerful antioxidants.
Antioxidants inhibit the development of free radicals in the body and thereby 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.
Are 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 levels.
Research in recent years has also revealed the immunostimulating effect of this product.
Real olive oil is fairly easy to distinguish from counterfeits.
It is necessary to put it in the cold for several 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 the olive oil, which, when cooled, solidify and give these solid flocculent inclusions.
The oil is not afraid of freezing - it fully retains its properties when defrosting.
It is best to use olive oil when dressing dishes, in baking, but frying in it is not recommended.
Soybean oil.
Soybean oil is obtained from soy beans.
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 hexadecene; 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, prevents cardiovascular diseases.
Regular consumption of soybean oil contributes to reduce blood cholesterol, improve metabolism, strengthen the immune system.
And this oil is also considered the record holder among other vegetable oils in terms of the amount of trace elements(there are more than 30 of them in it), contains vital fatty acids, among which there are quite a lot of linoleic acid, inhibiting the growth of cancer cells.
Same way restores the protective and moisture-retaining properties of the skin, slowing down its aging.
Soybean oil has a high biological activity and is absorbed by the body by 98%.
Crude soybean oil is brown with a greenish tint, while refined soybean oil is light yellow.
Low-purity soybean oil has, as a rule, a very limited shelf life and a rather unpleasant taste and smell.
Well-refined oil is a practically colorless, tasteless and odorless liquid with a specific oily consistency.
A valuable component extracted from soybean seeds together with fatty oil is lecithin, which is separated for use in the confectionery and pharmaceutical industries.
They are mainly used as raw materials for the production of margarine.
Only refined soybean oil is suitable for food, it is used in the same way as sunflower.
Better for cooking vegetables than meat.
More often used in Food Industry as a base for mayonnaise, as a dressing for sauces, and 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 about 190-200 calories).
Corn oil.
Corn oil is obtained from the germ of corn.
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 arachic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecene.
The pour point is from -10 to -20 degrees, the iodine number is 111-133.
It is golden yellow in color, transparent, odorless.
It is believed that corn oil is the most useful oil available and familiar to us.
Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamins A, which are the main factors that determine its dietary properties.
The 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 or burn.
It is good to use it for the preparation of various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the production of dietary products and baby food.
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 also learned about this with surprise. To find out how a product so necessary in cooking is obtained from seeds, I went to Voronezh, to one of the largest factories in Russia for the production of sunflower oil.
Today in a special report for a story about how sunflower gold is squeezed out of sunflower seeds.
Before the main story, we will learn about the history of the emergence of sunflower oil.
According to Wikipedia, the evolution of 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 producing oil from sunflower seeds. Four years later, in 1833, in the Alekseevka settlement, Voronezh province (now the Belgorod region), 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 being built in the immediate vicinity of the place where sunflower seeds grow, that is, mainly in 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 impractical to transport them over long distances.
The plant, which produces the famous in Russia brand of sunflower oil "Oleina", was built not so long ago, in 2008. However, within a short period of time, the company has taken a leading position among sunflower oil producers.
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And we will probably go to production and find out how sunflower oil is still made.
It all starts here. There is such a house with a shed in front of the entrance to the factory. This is the laboratory where the seed truck pulls up. Here, the quality of the incoming seeds to the plant is determined (weediness, moisture, oil content, pest infestation, etc.) If the seeds do not meet the requirements, then they are taken back to the producer. Dozens of these trucks with trailers stand 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. It happens as follows - the truck drives into 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 transport belts to be cleaned from litter and, if necessary, to a dryer for drying. And already the seeds can be transferred to storage in silos (storage).
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The huge cylindrical containers in the photo are the very storages. Here the seeds are kept at a specific temperature. The higher the oil content of the seeds, the greater the oil yield.
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There are many different containers on the territory of the plant. Some are for storing seeds, others - for storing processed raw materials - cake, meal. I will tell you what it is next.
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By the way, the meal looks like this.
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Move on. Traffic on the territory of the plant is organized stricter than in traffic rules: there are prohibitory signs everywhere, and pedestrians are allowed to walk through the territory of the plant only in a designated lane.
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The plant has its own railway line. From here the processed raw materials (oil, meal) go to various regions.
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But back to production. Seeds ready for processing are transported via transport belts to the first stage of production.
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In the workshop for processing seeds, the shelling (destruction of the peel) of the seeds takes place and its separation from the kernel
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Collapse 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 is sent in its own way for further processing.
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The kernel is sent for moisture-thermal treatment in a brazier, where it is heated up to 90C and is prepared for oil extraction in presses. At this stage, press oil is obtained, which, after filtration, is sent for temporary storage, and the resulting solid and oilseed cake is transferred to the next stage.
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The characteristic taste of the oil after hot pressing is reminiscent of toasted sunflower seeds. Oils obtained by hot pressing are more intensely colored and aromatized due to oxidation products that form during heating. And cold-pressed sunflower oil is obtained from mint without heating. The advantage of such oil is the preservation of most of the nutrients in it: antioxidants, vitamins, lecithin. The negative point is that such a product cannot be stored for a long time, it quickly becomes cloudy, rancid and becomes hazardous to health.
The cake, which remains after the oil is pressed, is transferred to extraction for a deeper extraction of the oil. or used in animal husbandry. Sunflower oil obtained by the pressing method is called press oil, since after pressing it is only defended and filtered. This 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 the refining (purification) of oil from accompanying organic impurities. Refined oil has practically no color, taste or smell. The cleaning process consists of several stages.
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At the first stage, phosphatides are removed or hydrated - treatment with a small amount of hot water - up to 70 ° C. As a result, phospholipids become insoluble in oil and precipitate, after which they are separated in centrifugal separators. , Phospholipids are useful substances, but not stable in oil. During storage, they form a sediment in the oil and the oil begins to turn rancid, and when frying in a pan, they burn.
Refined oil has a slightly lower biological value than crude oil, since part of the phosphatides is removed during hydration, but it is stored longer. This processing makes the vegetable oil transparent, after which it is called marketable hydrated.
In the second stage, the oil is bleached. Bleaching - 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 oil from seeds and also threaten with oxidation of the finished product. After bleaching, the oil turns light yellow.
Tools for the maintenance of oil filtration apparatus.
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After bleaching, the oil is sent to the freezing section. Freezing is the removal of wax from the oil. All seeds are covered with wax, this is a kind of protection from natural factors. Wax makes the oil cloudy and thus spoils it marketable condition... The purification process in this case occurs when the oil is cooled to a temperature of 8-10 C and the addition of cellulose (of natural origin), after keeping the oil at this temperature and subsequent filtration, the oil is transparent.
Deodorization - removal of free fatty acids and aromatic substances by exposing sunflower oil to hot, live steam at high temperatures in a deep vacuum. During this process, odoriferous substances and free fatty acids, which characterize the quality of the oil, are removed. In addition, deodorization removes odorizing substances 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. After going through all the stages, the vegetable oil becomes impersonal - without color, taste, smell. Margarine, mayonnaise, cooking fats are made from such a product, used in canning, as well as for frying.
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After all the circles of cleaning hell, the oil gets into these huge containers. Sorry to use the word "huge" again, but the scale of production is such that everything is huge here).
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Oil will be delivered to individual customers in a tank car.
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We learned about the process of oil production and its purification, now we will go to the final stage - to the bottling workshop.
Seeing this slogan, another field 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 dressing gowns, a hat, shoe covers and wash your hands. Almost all food production 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 all plastic bottles from such preforms. For bottles of different containers, the preforms are different.
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They are loaded into this container, it transfers the preforms to the blow molding machine, which blows the bottle out of it at the right temperature.
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It goes like this:
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Here is such a 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 containers 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 machines identify incorrectly pasted bottles or those that do not meet the requirements - without a lid, etc. They are discarded.
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I saw an interesting sign that it means I don’t know. Can someone please tell me?
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The bottles are then piled up so that the suction cup 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 with boxes on a rack, waiting for the oil to travel to stores.
The plant's capacity allows it to process 540,000 tons of raw materials and produce 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 also know how sunflower oil is obtained. I hope you had the strength to read to the end)
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Municipal budgetary educational institution
"Secondary school of the village of Tri Klyucha"
Research work on the topic: "Production of unrefined sunflower oil in our region."
Performed: 4th grade student
Asmeeva Elina.
Supervisor: teacher
primary grades
Sokolova L.M.
2016 year
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 for sunflower oil ………………………………. 5
1.4 Who invented a method of obtaining oil from sunflower seeds? ... .5
Conclusion ………………………………………………………………… ..7
Used literature ………………………………………………… 8
Introduction
Target my research work: to find out how sunflower oil is obtained and how it is useful.
To realize the above goal, I needed to solve the followingtasks:
1. Take 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 the Internet resources to collect material about the benefits and dangers of sunflower oil, as well as who was the first to come up with a way to extract the wonderful oil.
3. Summarize the results obtained, formulate conclusions and recommendations.
Object my research became unrefined sunflower oil.
Golden sunflower,
Petals-rays.
He is the son of the sun
And a cheerful cloud.
Everyone knows this plant from 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.
A sunflower is a large plant up to 3m high. Hollow stem and oval-cordate leaves are covered with bristly hairs. Its fruits are familiar seeds to all of us. The sunflower got its name from two Greek words "sun" and "flower". This name was given to it for a reason. 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 after the sun, tracing its entire path from sunrise to sunset.
In our village of Papanovka, large fields are sown with sunflowers, and in the summer my sisters and I often admire this beauty. And we wondered, where do such a huge amount of seeds go?
After talking with our parents at home, we learned that there is a mini-creamery outside our village and there is a production of sunflower oil.
Our researchactual , since sunflower oil is a healthy food product. And the enterprise where it is produced is located near our school, and we do not know anything about it. Maybe the seeds are fried in a large skillet and then boiled into oil?
1.The 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 Halimova. She showed and told us everything. I started the conversation with the fact that today there are several different ways production of vegetable oil, in this farm, the method of cold pressing. To obtain oil, sunflower seeds from the bags, together with the husk, are poured into a container resembling a separator, and passed through a low-power press, the temperature inside which does not rise above forty degrees. The cake (waste, husk), which remains after the processing of seeds, is used as a useful feed for livestock. Then the resulting oil goes through a filtration system to get rid of the cake residues. For this, the squeezed oil flows through the hoses into large rectangular barrels. So it stands for several days, where natural cleaning takes place (debris settles to the bottom). The purified oil flows through hoses into a container resembling a samovar for bottling. The filled container is placed in a "cabinet", the door is closed and after 1-2 minutes the bottles are tightly sealed with special lids. The oil is ready to be shipped for sale to your local store and shops in our area.
Thus, we got acquainted with the most primitive technology for extracting vegetable oil - seeds are crushed under pressure. And from them flows oil, which is called unrefined. It's that simple! During this process vitamins are “squeezed out” from seeds in the main amount. Therefore, this type of oil is the most vitamin-containing and useful. The liquid has a dark, saturated color, it is opaque, and may contain a slight sediment. The only drawback is the 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 beneficial effect on the cardiovascular system, helps to reduce cholesterol levels, strengthens the walls of blood vessels, and serves as the prevention of atherosclerosis, thrombosis, heart attacks and other diseases of the blood vessels and heart.
It has a positive effect on the functioning of the brain, improves mental capacity and memory.
Helps to establish the work of the gastrointestinal tract, cope with constipation, is useful for gastritis and peptic ulcer disease.
This type of oil has a positive effect on the human endocrine and genitourinary systems.
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 Contraindications for sunflower oil
Unrefined sunflower oil, like other vegetable oils, should be consumed no more than 20 grams per day, but regularly. Oil abuse can lead to malfunctioning of internal organs. Before using unrefined sunflower oil in medicinal purposes it is imperative to consult a doctor.
There are no particular contraindications to the use of sunflower oil. It should be used with caution only by people suffering from diseases of the biliary tract and gallbladder.
The use of an expired product can cause harm. Therefore, when buying vegetable oil, pay special attention to the date of its production.There should be no sediment in the bottle with a quality fresh product. Store unrefined oil in a glass sealed container. It is not recommended to use oil after 30 days from the moment the original bottle is uncorked..
1.4 Who came up with a way to get oil from sunflower seeds?
Today sunflower for us 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 one. America is considered his homeland. Having arrived in Europe at the beginning of the 16th century (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 Peter1, 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" in their garden. Only in 1829, Daniil Bokarev, a savvy serf peasant from the Voronezh province, came up with a way to obtain oil from sunflower seeds. The thoughtful and practical-minded peasant belonged to those who were convinced. That everything that grows in the world should be beneficial.
Reasoning this way, Bokarev got busy with the inhabitant of his front garden. He examined the root, tested the stem, dried and dried the leaves, tried smoking the petals. And no luck. So the persistent seeker came to the head of the yellow lurker. Maybe there is a benefit hiding there. And he was not mistaken.
While digesting, frying and rubbing the soft grains of the settlement novosel, Daniil Semyonovich discovered an oily discharge. The device with which he knocked out the butter was made from a thick, short stump with a square hole cut out. At the bottom of the cutout, a cylindrical nest was carved into which portions of prepared sunflower seeds were laid, wrapped in clean burlap or in a row. According to the size of the nest, a wooden cylinder "boy" was made, which was placed on a sunflower. By pressing two wedges, the cylinder was driven into the nest, and at the ends it was necessary to beat with a hammer, hence the origin of the name of the production - oil mill. There was a drainage hole at the bottom for the oil to drain. The machine for pressing the oil, wedges, hammer - everything was made of strong wood (mostly) from oak.
Subsequently, Bokarev replaced the "wedges" with a strong oak lever.
To my delight, I received an excellent oil. Before that, sunflower was grown in villages and cities, mainly as an ornamental plant. The next year D.S. Bokarev sowed sunflower more and more for production purposes. Having satisfied the needs of the farm, he began to sell sunflower oil. I liked it, quickly entered the life of the peasants, and became an irreplaceable product. Subsequently, Bokarev replaced the "wedges" with a strong oak lever.
Four years later, the world's first oil mill was built in his native village Alekseevka. And in 1835, the export of butter abroad began. The church recognized oil as a lean product, hence its second name - vegetable oil.
We want to say thanks to Daniil Semyonovich Bokarev for coming up with how to produce sunflower oil.
Mom says that you can't do without him in the kitchen. 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 the method of cold pressing, that is, unrefined sunflower oil. This method was invented by a small scientist, and a Russian serf peasant, 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 besides that, buyers appreciate the taste of the oil, and not the 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 decreases 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 medicinal products, this oil has a positive effect on the entire body.Now I will gladly tell my comrades, teachers, and parents about this.
References:
1. Victoria Karpukhina “Vegetable oil. The Truth About Healing Properties "LLC "AST Publishing House", 2011.
2. Ronald Cohn Vegetable Oil. Publisher: Onyx, 2013.
3. Internet resources.
A bit of historyTwo very powerful eagles once kidnapped a little girl and took her to their nest. They named her Surya-bai - lady-sun. It so happened that Surya-bai pricked her finger on the Ogre's nail and died. But the king found her, took the thorn out of his finger, the girl came to life and became his wife. But the elder queen hated the lady-sun and pushed her into the pond. And a miracle happened: at the place where Surya-bai drowned, a golden sunflower floated up and swayed over the mirror-like water.
This is the story of the ancient Indian tale of the birth of the sunflower. But the sunflower was born not in India, but in the south of North America. Scientists 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 sowed it in Madrid in the botanical garden. An outlandish overseas plant was called the flower of the sun, perhaps because its yellow blooming basket resembles the golden circle of the sun with outstretched rays, and, perhaps, for its amazing ability to turn towards the sun.
The famous Swedish scientist Karl Linnaeus, who invented the names of the plants, called the sunflower by the Latin name "gellianthus", which means "flower of the sun" in Russian. This name has passed into all European languages.
At first, the sunflower was bred in Europe solely for its beautiful golden flowers. They were used to decorate gardens, front gardens and even clothes. This was evident at that time the popularity of the sunflower.
Over time, people found the plant and something else, more useful application... The British, for example, once ate young sunflower inflorescences with oil and vinegar. In Germany, its seeds were roasted and made into coffee. But the main wealth of sunflower is the oil hidden in its seeds.
The sunflower came to Russia at the beginning of the 18th century and, it is believed, under the following circumstances.
Tsar Peter I, while studying shipbuilding in Holland, once noticed a growing stem 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 Petersburg and sown in the pharmacy garden. And then for the first time a flower of the sun was planted on Russian soil.
After a while, the sunflower stepped over the fence of the "sovereign's garden" and began to rise in the manor houses. At first, in Russia, sunflower again served only for decoration. Then they began to gnaw his seeds. The Russian academician Severgin wrote at the end of the 18th century that oil and coffee can be extracted from sunflower seeds, which are excellent food for parrots. So the possibilities of its practical use gradually opened up.
The sunflower quickly spread in our land and, one might say, found a second home in Russia. They began to sow it in the 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 oilseed crop in our country. At the end of the last century, 45 million poods of sunflower seeds were collected annually in Russia. This is how a handful of seeds sprouted, once sent by Tsar Peter.
Except for sunflower ...
Nature has decreed that vegetable oils are obtained not only from oilseeds, but also from the fruits and embryos of seeds of other plants containing a significant amount of fat. In oilseeds, the fat is mainly located in the kernel of the seed. The core is enclosed in membranes, which mainly consist of fiber.
Depending on the density of the shell and its specific gravity (the shells of seeds of different crops have different thickness), the seeds are divided into skin seeds: sunflower, cotton, soybeans, peanuts - and skinless seeds: flax, hemp, etc.
In the processing of hull seeds, the hulls are usually peeled off, but in some plants the cotton seeds are processed without the hulls being removed.
Oil of different fatty acid composition can be synthesized in the same oilseed crop. For example, southern oilseeds accumulate more saturated fatty acids, and northern ones - unsaturated ones.
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 oilseeds.
Vegetable fats- the most important suppliers of polyunsaturated fatty acids, some fat-soluble vitamins, phosphatides and phytosterols. By its taste, vegetable oil is well perceived in vinaigrettes, salads, snacks, and it is better to use unrefined (with the exception of cotton) varieties of oils.
Vegetable oil widely used in industry, such as in the manufacture mayonnaise. Mayonnaise- delicious fat sauce, which contains 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 was left with only eggs and even vegetable oil. The daily omelettes were bored, and the Duke of Richelieu, in command of the French troops, ordered his chef to make a new dish of eggs and butter. A dish like sauce was to the taste and was named after the Mahon clan "Mayonnaise"... Unfortunately, the name of the chef remained unknown.
For cooking mayonnaise sunflower, soybean, olive and others are used vegetable and deodorized oils, egg powder, powdered milk, mustard, or other foods and flavors. Due to the content of lecithin in the yolk mayonnaise becomes a stable non-flaking 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 preoccupied with finding treatments that can vegetable oils transfer from a liquid to a solid state and inform them of the desired physicochemical and consumer properties... Nowadays, all over the world, in the production of margarine and various solid fats, they use the method of hydrogenation of vegetable and other liquid fats. The resulting fat is called salomas and serves as the basis for cooking fats.
And now about the margarine. In 1870, the French chemist Mezh-Moulier set out to obtain a cheap substitute butter, i.e. such a fat, which in its properties would be similar to oil. 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" - pearl, mother of pearl. Thus, literally oleomargarone is a pearl (in color) oil. Later the word "oleo" disappeared from the name, and the new product was called margarine. Margarine production began to grow rapidly, displacing butter and other animal fats. But margarine does not compete with butter or replace 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 .; creamy margarine for taste is added 25 percent butter, and coffee, lemon and vanilla - 10 percent.
The same can be said for cooking oils. They are used in the confectionery industry, in the food concentrate industry. The main requirements for cooking fats are that, first of all, they must be well absorbed by the human body, i.e. must be complete food and be stable during storage.
For the production of cooking fats, only those fats are used whose melting point 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 plant phosphatides are added to them. This increases nutritional value fats and improves their culinary properties: when frying, for example, the same golden brown crust is formed as when frying in butter.
Sesame, soy and corn oils
Everyone has probably read the tale about Ali Baba and the Forty Thieves from the series of Arabian tales "One Thousand and One Nights." In this Arabian tale, Ali Baba, at the entrance to a cave with countless treasures, exclaims: "Sesame, open up!" 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 you take the former USSR, then in Azerbaijan (in the Mugan steppe). Sesame (sesame) seeds contain about 50 percent oil, up to 20 percent protein, and slightly less carbohydrates. Sesame oil tastes great and is used primarily in 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 BC, the Shu plant is mentioned. In Russian - soy. This is what an ancient soybean plant is, and thanks to its useful qualities lives to this day. Soy seeds, or beans as they say, 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.
Soybeans are cultivated in our Far East (in the Khabarovsk Territory, the Amur Region), partly in Georgia and Moldova. Soybeans make a variety of products, 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 of 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 of the oil is extracted from the seeds.
Talking about sunflower, cotton and soybeans, one cannot but recall the most ancient culture - corn. From the germ of a corn grain, corn oil is extracted. And despite the fact that the germ of a grain of corn is only 0.1 part of a grain, it contains more than 4/5 of fat and 1/5 of protein. The grain germ is rich in minerals and a large amount of phosphatides, as well as fat-soluble vitamins... In corn oil, such an essential fatty acid as linoleic acid is concentrated - up to 56 percent. In addition to polyunsaturated fatty acids, corn oil contains a significant amount of tocopherols ( vitamin E). Corn oil retains poorly and is unacceptable for food purposes, even with a slight acidity, as it develops an unpleasant odor. Therefore, it is refined with obligatory deodorization, i.e. removal of specific smelling substances. Refining does not cause much reduction in oil vitamin E... Refined corn oil is a high-quality food product; it can equally well be used for frying fish and using it in salads.
Although corn oil is among the best vegetable oils, but you cannot completely replace fat in the diet with corn oil.
Scientists have found that corn oil, like others 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 Provencal, or, more simply, olive oil.
... From time immemorial, from the shores of the Mediterranean Sea came to us in the Crimea, the Caucasus, an olive tree, or, as it is called, an olive tree. The origins of this valuable culture are shrouded in legends and tales. The ancient Greeks, for example, invented 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 will show the land the greatest benefit. Poseidon struck a rock with a trident and brought a stream to life. 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 in color, transparent and fragrant. It is obtained by cold pressing. They call it Provencal because for the first time this oil began to be produced in France, in the province of Provence.
Olive oil like everything vegetable oils, has a liquid consistency; it solidifies at temperatures from 0 to 6 degrees. In terms of its chemical composition, it is distinguished by a high content of oleic acid. In addition, olive oil is rich in vitamins, 100 grams of oil contains 7 milligrams vitamin E... Olive oil contains essential (polyunsaturated) fatty acids. Here's a comparison: to get 5 grams of essential fatty acids, a person has to eat almost 0.5 kilograms of butter, and olive oil - only 31 grams! Olive oil has an excellent taste and excellent digestibility.
Let us also recall the more modest oil - mustard oil. 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 produce delicious salad oil. Its low-fat seeds (cake) are also used: they make the well-known table mustard from them.
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 refining, it is used in food as salad oil and in the bakery industry.
Note to the hostess
Vegetable oils have different qualities, it depends on the way they are cleaned. Refined oils are transparent, have no sediment, if deodorized, devoid of a specific taste and smell.
Unrefined oils sludge and have a specific color, taste and smell.
Remember that the most important property vegetable oils is the content of polyunsaturated essential fatty acids in them.
How much does a person need a day? About 5-10 grams per day. This means that an adult needs at least 20-30 grams daily. vegetable oils.
Use vegetable oils in vinaigrette, salads, snacks, and fresh unrefined varieties are better, with the exception of cottonseed oil.
Cottonseed oil undergoes a special treatment, since cotton seeds contain the pigment gossypol, which has a toxic effect. It affects nutritional quality and color crude butter... 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, therefore, 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 comes out refined and unrefined. For food purposes, use only the highest and 1st grade of refined oil. Extra grade cottonseed oil is devoid of taste and smell, straw-yellow color; 1st grade oil 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, oxidation and polymerization products of unsaturated fatty acids may accumulate in it, 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 contained in it, helps to accelerate the metabolism of cholesterol and reduce its level in the blood.
When you buy margarine, do not be confused by its yellowish "tasty" shade. This color is given to margarine by the carotene contained in the flower of the marigold - this substance is not only harmless, but also necessary for the body.