The purpose of this article is to survey the development of the vegetable oil industry during the middle Meiji period, through the case of Settsu Seiyu.
Settsu Seiyu, a vegetable oil company, was established in Osaka in 1889 as a limited company by famous oil and fertilizer merchants whose businesses dated from the Tokugawa period. This company, which pressed oil seed by machine, was the largest vegetable oil company in Japan.
At the time of its foundation, Settsu Seiyu pressed only rapeseed. The company started to press other oil seeds (cotton seed, linseed, castor, and peanut) after 1984. It purchased materials from various places in order to set off possible risks of poor harvests and to maintain stable management. The circulating fund for the purchase materials was constantly insufficient, although the equipment fund was sufficiently raised from capital paid up by the company. The company therefore often borrowed funds from the banks, thus benefiting from the financial system.
Initially, Settsu Seiyu sold most of its vegetable oil and oil cakes through special agents. But later it did not depend on special agents at all. It advertised its goods at Furitsu Osaka Shohin Chinretsusho, and its products were highly rated at not only domestic industrial expositions but also foreign expositions. The company expanded its market. Most of the vegetable oil and the refined oil were consumed not only as light oil but also as machine oil.

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To characterize kapok seed oil as frying oil, stabilities of the oil against thermal oxidative and hydrolytic deterioration and some related deteriorations were examined in the continuous waterspraying and heating system (Fig.-24).
In this experiment, practical increase of acid value was not observed, and the oil showed verygood stability against hydrolytic deterioration, whereas it was very unstable against thermal oxidative deterioration, that is, rapid increase of viscosity and forming tendency was observed. When the fat surface was protected from air by means of metal float, these thermal oxidative deterioration was remarkably prevented, and in addition, the oil after heating maintained its light colour and good stability against autoxidation at room temperature.
As shown in Fig.-5, in the case of addition of refined kapok seed oil to soybean oil, remarkable improvement was observed in the hydrolytic deterioration of soybean oil.
The high stability against hydrolytic deterioration of kapok seed oil may depend on the high content of cyclopropenoid fatty acid in the oil. As proved by Nunn et al. cyclopropene group reacts with carboxyl group easily (Fig.-1). Free fatty acid which occurs during treatment may combine with cyclopropene group and thus the free fatty acid concentration in the oil may be kept very low and the autocatalytic action of free fatty acid to hydrolysis is prevented. On the other hand, the high sensibility against thermal oxidative deterioraton may also depend on the cyclopropenoid fatty acid in the oil.
Accordingly, when fat surface is protected from air during frying, kapok seed oil is considered as a stable frying oil and also as a very effective stability improver against hydrolysis of other frying oils.

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Modes of hydrogenation of edible oils and fats were investigated for an estimation of triacylglcerol composition of hydrogenated oil. From the data obtained, the rate o hydrogenation showed no difference in acyl positions and was directly proportional to their unsaturation degree. On the other hand, the formation of trans isomer was essentially the same in 1, 3-and 2-position and was proportional to the decrease of iodine value up to traps equilibrium value, and then the trans isomer decreased with the decrease of iodine value. The selectivities in 2-position tended slightly low, but they were negligible for the estimation of triacylglycerol composition in this report. From the results obtained the authors assume as follows.
1. Hydrogenation with nickel catalysts is the first-order consecutive reaction, and there are no difference in rate of hydrogenation and selectivities (S₃₁, S₂₁) between acyl positions.
2. The trans isomerization is not affected with acyl position, and is in proport on to trans isomerization ratio (TI = Δtrans/ ΔIV) dependent on hydrogenating condition and the traps isomer decreases with iodine value from trans equilibrium value.
3. There is no migration of acyl position during hydrogenation.
Using S₃₁, S₂₁ and TI obtained experimentally, fatty acid composition and iodine value of hydrogenated oil were calculated by this simulation. Morever, saturated (S), trans unsaturated (E) and cis unsaturated (U) acid in acyl positions were calculated by this simulation. From the S, E and U calculated, the triacylglycerol compositions of hydrogenated soybean oil, cottonseed oil and rapeseed oil were estimated and illustrated by diagrams.

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一般に油っ濃い魚を素揚げすると, 食味上さっぱりするといわれる.この点を明らかにするため, サバや各種魚類を用いて素揚げを行い, 揚げ時間の経過に伴う食味上の油っ濃さ・おいしさ等について官能検査ならびに脂肪・水分の消長, さらにG.L.C.による脂肪酸組成の変化を検索した.
1) サバ切身を180℃30秒, 60秒, 90秒素揚げした場合, 揚げ時間が長いほど, 水分は減少し脂肪は増加した.しかし, 官能検査結果, 最も油っ濃く感じるのは30秒揚げであり, 最も油っ濃く感じないのは90秒揚げであり, 3者の間には, 油っ濃さの差が同じくらいの間隔で認められた.
2) サバ, アジ, スズキ, マグロ (赤身) 等を素揚げした場合の水分および脂肪の消長をみると, いずれも揚げ時問の経過に伴って脱水率は高く, いずれの魚類でも程度の差はあるが, 揚げ時間が長くなるともとの脂肪含量よりも増加し, 特に脂肪含量の低い魚ほど, 脂肪増加率は大であった.
3) 脂肪含量の異なるバウンドケーキを調製して, 素揚げによる水分・脂肪の消長をみると, 魚の場合と同様に, 水分はいずれも揚げ時間と共に減少し, 脂肪の増加率は, 脂肪含量の低いケーキに顕著であった.
4) サバの素揚げ前後による脂肪酸組成の変化では, 揚げ時間の経過に伴って高度不飽和脂肪酸, 主としてC₂₀₌₁, C₂₀₌₅が揚げ油中に流出し, 逆に, 揚げ油中のC₁₈₌₂, C₁₈₌₁等が魚に吸収された.
5) 脂肪含量の低いヒラメにおいてもサバ同様の結果が得られ, 素揚げ後の脂肪酸組成が, 揚げ油のそれと同様な組成を示した.
6) 素揚げによる食味上の変化は, 脂肪の質的交代, 脱水および組織の変化に伴うテクスチャーの相違が影響しているものと思われた.

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