A METHOD FOR EXTRACTING GREEN TEA SEED OIL HAVING GOOD STORAGE STABILITY AND GOOD TASTE

摘要

A method of extracting green tea seed oil having excellent storage stability and taste from green tea seed through a procedure containing roasting, grinding and steaming and compressing is provided. The method produces green tea seed oil having good physical and physicochemical properties, color and antioxidant capacities. Green tea seed is extracted by the several steps of: roasting at 100 to 110dedg.C for 14 to 16min; cooling at room temperature for 25 to 35min; grinding the roasted seed to 40 to 50meshes; steaming at a pressure of 3kgÀf/cm^2 for 20 to 30min; extracting at a pressure of 350 to 400kg/cm^2 in a closed type expeller attached with a heat exchanger in the first step and at a pressure of 350 to 400kg/cm^2 in the second step; and compressing at a pressure of 700kg/cm^2.