Field of the invention:
The present invention relates to a new process for manufacturing of degummed crude mustard oil directly from mustard seed without refining.
Background of the invention:
There are many refined oils available in the market produced through refineries with various process involved, like use of phosphoric acid, caustic soda, use of large quantities of water and very high temperature. These processes not only make the oil less nutritious but also decrease its shelf life.
Refining is a process used to remove free fatty acids. The oil is combined with alkaline material, usually sodium hydroxide. This mixture creates soap. The soap and oil then pass through a continuous centrifuge machine separating the oil from soap. The oil is then mixed with water and passed through another centrifuge to remove any final traces of soap. The oil is now refined. High temperature vacuum steam distillation process is used to purify and increase the fry life of edible oils. Bleaching of oil is then done to remove beta-carotene and other colors and color producing substances. This is done to give the oil a light color so that the product produced from it does not have unwanted pigments. The common method of removing the pigments is absorbing them into an absorbent material such as fuller's earth. Fuller's earth is made up of hydrated aluminum silicate. Acid oil activated earths and clays are being used now because they have more bleaching. The earth is mixed with the oil and the earth absorbs the pigments. The earth is the vacuum dried, sucking out some of the oil. The rest is run through filter press to remove the rest oil from earth. Deodorizing is done to remove any aromatic oils and any free fatty acids that might be remaining in the oil. The purpose of doing this is so that the oil will not give food products any unwanted smell. A still or steam distillation chamber is used to remove the odour. It strips away-unwanted odors by distillation. This is the final process of purification. Many people also have uncomfortable feel after consuming refined oils due to the aforementioned refining process.

Summary of the invention
In order to overcome the drawbacks of the prior process like maintaining nutritional quality, shelf life, abundant use of water, acids bases etc., the instant invention introduces a new process for degumming of crude mustard oil directly during mechanical expression from seeds.
An object of the present invention is therefore to extract mustard oil and degum it at the same time.
Yet another object of the present invention is to develop an economic process for extraction and degumming of mustard oil from mustard seed.
A further object of the invention is to degum mustard oil in a natural way from mustard seed using edible food grade weak acid as a raw material while maintaining the characteristic mustard odour of the oil.
To achieve the aforementioned objects, the present invention provides a process for manufacture of degummed crude mustard oil for commercial edible uses. The process involves crushing of mustard seeds in rotatory with the application of edible food grade weak acid depending upon the amount of phospholecithins present in the seeds. These phospholecithins are responsible for giving heaviness to the mustard oil and making it look very viscous. Hydrolyzed lecithin in the mustard is responsible for quality degradation and cause enormous foaming in the oil during cooking and cooking time. This lecithin get hydrolyzed when mustard is stored in humid or damp places for long time or when mustard seeds get in touch with external moisture like rain or water. Various enzymes like lecitase, lipase etc are also being used for degumming the oil but the process needs large volumes of water and also needs complete refining. In rotatory, hydrolysis takes place but in weak acidic condition, which releases lecithin from triglyceride molecule and increases its affinity towards protein molecule, with the result lecithin of mustard seed gets attached with oilcake rather than with oil. The by-product is the oilcake, which contains the detached gum from oil globules with the result oil cake

gives good shine and have a compact size with less pores on its surface. This helps the oil cake to absorb less moisture during humid season and prevents fungal infections. The purpose of adding citric acid in water medium is to hydrolyse glucosinolate and also release the lecithin in a single process.
Brief Description Of The Accompanying Drawings
The features ot this invention are set forth with particularly in the appended claims. The invention, together with its objects and advantages thereof may be best understood by reference to the following description taken in conjunction with the accompanying drawings
Figure 1 describes the steps of the process of extraction and degumming of mustard oil from seed.
Detailed Description
In this process cleaned mustard seeds from cleaner are sent to cracker. Sometimes the mustard seeds are directly fed to rotatory without cracking. A solution of natural or artificial edible food grade weak acid (preferably ascorbic acid and citric acid) is prepared in stainless steel food grade container with water ranging from 0.1 to 10% (by weight of seeds) depending upon the need and the phospholecithins content of the seeds to be processed. The water used for dissolving acid ranges from 2 to 10% (by weight of seeds). The aqueous solution of the acid is added soon after the seeds are filled in rotatory. The crushing as well as oil extraction is done at 10-40 rpm on rotatory. Rotatory is run for 30 minutes to 5 hours depending upon the conditions of type of seeds used and also depends upon the type of rotatory used. The temperature is maintained from 30-85°C depending on the type of seed used. There are two types of rotatory used at industry level cold and hot cut. The oil is first filtered with press filter and then with micro filter. In cold cut rotatory the wood spindle used is grooved in such a way so that no heat is generated during its running and hot cut rotatory is grooved in such a way so that some amount of

heat is generated during the running operation. The iron mortar is fitted into the wooden pestle and is run by an electric motor. The grind material from rotatory is the sent to a series of expellers where rest of the oil is extracted. The crushed seeds in rotatory give oil in the range of 5 to 38%.The remaining material is then subjected to expeller crushing where remaining oil ranging from 1 to 35% is extracted. The oil is collected in a tank and silica gel of 0.5 to 5% by weight of oil is added to it and left overnight. The purpose of adding silica gel is to absorb extra moisture and any further hydrolysed lecithin being hygroscopic in nature. Then oil is filtered, first with press filter and then with micro filter.
Following table describes degumming of mustard oil, as evident by decrease in lecithin percentage.
Table 1 (Table Removed)Example 1
The crushed seeds of 10 kg weight are fed to the rotatory and citric acid solution of 100 grams in water is added to the seeds. The oil extraction is done at 32 rpm on rotatory.
Rotatory is run for 2 hours and temperature is maintained for 35°C. The oil is collected and grinded material is passed through 5 successive expellers to extract the remaining oil. The extracted oil is poured in a tank and silica gel of 12 gm is added and kept for 10 hours duration. The oil is first filtered with press filter and then with micro filter to get the degummed mustard oil.
Other objects and aspects of the invention will become apparent from the following description and embodiment. The embodiments of the present invention can be modified variously. Thus, the scope of the present invention should be construed not limited to the description and embodiments provided herein. The embodiments are provided to better explain the present invention to those of ordinary skill in the art.
While the present invention has been described with respect to certain preferred embodiments, it will be apparent to those skilled in the art that various changes and modifications may be made without departing from the scope of the invention as defined in the claims.

We claim:
1. A process for extraction of degummed mustard oil from mustard
seeds comprising the following steps:
conditioning the mustard seeds
adding aqueous acid solution to the mustard seeds in rotatory for degumming process;
simultaneously extracting and degumming mustard oil in rotatory; passing grinded mustard seeds in expellers for further extraction and; adding silica gel to obtain extracted oil.
2. A process as claimed in claim 1 wherein prior to the step of adding aqueous acid
solution, the mustard seeds are crushed
3. The process as claimed in claim 1 wherein acid used is edible food grade weak
acid.
4. The process as claimed in claim 3 wherein edible food grade weak acid is
preferably ascorbic acid or citric acid or the mixture of both.
5. The process as claimed in claim 1 wherein aqueous acid solution is prepared with
water in an amount of 0.1 to 10% by weight of seeds.
6. The process as claimed in claim 1 wherein the temperature range of extraction of
oil in the rotatory is from 30 to 85°C.
7. The process as claimed in claim 1 wherein the rotary is allowed to run for 30
minutes to 5 hours depending upon the type of seeds to be used.
8. The process as claimed in claim 1 wherein the rpm of the rotatory ranges from 10
to 40.
9. The process as claimed in claim 1 wherein 0.5 to 5% by weight of silica gel is
added.
10. The process as claimed in claim 9 wherein silica gel added to oil is kept for a
duration ranging from 2 to 24 hours.
11. A system for extracting degummed crude mustard oil from mustard seed
comprising

a) a seed cleaner for removing the foreign matter of the seeds.
b) a seed cracker for cracking the mustard
c) a plurality of rotatory including both cold and hot cut.
d) a plurality of expellers,
e) a plurality of filters,
f) at least one silica gel mixing tank,
g) at least one micro filter.
12. A process for Manufacture of De-gummed Crude Mustard Oil substantially as herein in the specification.