• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Process to selectively take advantage of the components of the holm oak fruit (quercus ilex) that, from the collection of the same, includes the stages of: a) preliminary preparation of the descaling and skinned acorn, b) drying, c) extraction of oil by means of cold extrusion, to obtain, on the one hand, oil and, on the other hand, an acorn mass that is totally or partially defatted, d) filtration of the oil so that it is free of undesirable elements and humidity, and e) collection and packaging of the total or partially defatted dough for shipment to food applications. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2566428A1
    申请号:ES201531777
    申请日:2015-12-07
    公开日:2016-04-12
    发明作者:Antonio Luis ZAHIÑO CALDERÓN
    申请人:Antonio Luis ZAHIÑO CALDERÓN；
    IPC主号:
    专利说明:

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    PROCESS TO SELECTLY USE THE COMPONENTS OF THE FRUIT OF THE ENCINES (QUERCUS ILEX)
    DESCRIPTION
    Object and Field of the Invention
    The present invention relates to a process for the selective use of the components of the fruit of the oaks (Quercus ilex), the acorns.
    The present process belongs to the agri-food sector, especially that of the extraction of fruit tree components, in this case, the holm oaks, and its scope of application extends to products of the pharmaceutical, cosmetic and food industry.
    Background of the invention
    The acorn is the fruit of the species of the genus Quercus, which has about 400 species distributed throughout the Northern Hemisphere. The Greek geographer Estrabon wrote that the Iberian people grind the acorns to make flour with which they made bread. Still in the nineteenth century, Maximo Laguna commented on the importance of the acorn in winter human food in certain Spanish mountains.
    According to a study ('' Evaluation of the production and composition of the oak acorn in pastures '', MD Carbonero, Publications Service University of Cordoba, 2011, ISBN-13: 978-84-694-9098-3), the values means obtained in the whole acorn were the following: length, 36.7 mm; diameter 15.4 mm; Weight 5.4 g, percentage of fresh husk 22.3%. In turn, the pulp, with an average dry matter of 56%, had the following composition (% / ms):
    Ashes 2.1; PB (crude protein) 5.9; GB (crude fat) 8.8; FB (crude fiber) 2.5; starch, 61.9; total sugars 4.7; palmltic acid 13.9; stearic 3.63; oleic 63’6; linoleic 15’56; linolenic 0.83; arachic 0.36; 0.50 gadoleic; gross energy 4705 kcal / kg ms.
    There are some differences between geographical areas and depending on the type of soil, although the most significant is the important variability within each zone.
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    In addition, taking into account its properties and its composition, some authors have come to consider its mass consumption as a factor that promotes longevity in the populations of North American Indians ("Understanding the native Californian diet ', Meyers KJ, Swiecki TJ, Mitchell AE Journal of Agricultural & Food Chemustry, 2006, Oct 4; 54 (20): 7686-91).
    From the most remote antiquity is related to acorns with certain medicinal properties. Thus, for example, there are different reviews of that relationship throughout history. From the Iron Age there is news ("History of magical and medicinal herbs", Rey Bueno, M., 2008. Edic. Nowtilus) that the Druids (intellectual class of the Celts) make a mixture of acorns and oak bark , with milk, which they used as antldoto against poisonous herbs. According to Plo Font Quer ("Medicinal plants. The renewed Dioscorides". 1999, Barcelona, Peninsula Editions, ISBN: 9788483072424), in the first century of our era, there is an allusion to acorns. The Book of the Pillow, by Ibn Wafid de Toledo (Alvarez de Morales C. "The Book of the Pillow", by Ibn Wafid de Toledo. Toledo: Research and Toledan Studies, 1980), is an Arab medical prescription of the eleventh century, where natural remedies are collected for sanatorium purposes. In each recipe the components are listed, their dosage is indicated, how to carry out the preparation of the medicine and its application. Among the innumerable components cited, the acorn is one of those that is usually cited and used.
    On the other hand, the fact of feeding the animals with acorns has given rise to very high quality meats, and, consequently, to the manufacture of meat products of excellent culinary and organoleptic level that even reach international recognition, granting prestige of fed cattle. This form of feeding has always been carried out, giving the animals the fruit of the oaks, the acorns. Thus, the processes of oxidation and thickening of acorns do not take place or are hardly produced, as they are quickly ingested.
    Description of the invention
    The process described here has the objective of selectively taking advantage of the components of the fruit of the oaks (Quercus ilex), the acorn, for later application in the manufacture of food, nutraceutical, cosmetic and pharmaceutical products and, in addition, so that those components do not lose their properties
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    natural due to oxidation processes or exposure to high temperatures or supercritical fluids during the extraction and recovery stages, especially those related to the extraction of the oil component present in the fruit and seed.
    In addition, the present process has the advantage of running continuously and achieving non-oxidation of the components removed from the acorn.
    The novel feature of this process is to selectively separate and obtain, at the industrial level, the following components of the oak fruit: peel, skin, fat-free mass and oil of the fruit (acorn oil), which will be applied later as follows:
    - Acorn shell: is intended for industrial applications for pharmaceutical, cosmetic and industrial use (for tanning of skins).
    - Acorn skin: for cosmetic and pharmaceutical use.
    - Acorn mass totally or partially defatted: in food and pharmaceutical applications. For example, in animal feed, livestock can be stored and provided; even, transport and transform into flours or granules, at any time of the year.
    - Acorn fruit oil (acorn oil) of high quality: as a fundamental component of the fruit, this is extracted in the fried and obtained free of moisture, thanks to its drying and filtering. In this way, its main antioxidant properties, its vitamins and its essential minerals are intact, which will then be conferred on the food composition in which they participate. It is intended for food, cosmetic and pharmaceutical applications.
    The process of the invention, after the acorn harvesting stage, comprises the stages of drying, peeling, skinning, extraction of oil from the fruit and seed, filtering of the oil, and obtaining acorn seed mass partially or totally free of fat
    After the fruit of the oak is collected, the present process is started with the fresh fruit, so that it maintains all its nutritional properties and, as well, as it comes from the field, it is thrown into the hopper feeder of the husking process, drying and oil extraction, among other stages.
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    (a) The fruit is sent to a peeling and skinning stage, through a mechanical process. In this process, the skin and skin that leave the process are separated.
    (b) Subsequently, the fruit is dried by forced hot air.
    In the next stage, the oil is extracted from the fruit of the acorn (stage c). Here a cold extrusion is performed, using an extruder screw. For the correct extraction of the oil, from the point of view of the quality of the final oil, an ambient temperature or below 45 ° C is used. In this way, on the one hand, the total or partial extraction of the oil present in the fruit is performed and, on the other, an acorn mass (extruded) is obtained, which is totally or partially defatted and also rich in proteins. .
    Fried acorn oil is extracted from the seed in order to produce a pure oil of the highest quality, similar to how to obtain extra virgin olive oil. Through this system (in cold), the oil does not lose its intrinsic qualities, as if it occurs in other processes, for example, in the extraction of hot oils, by means of supercritical fluids or by hydraulic pressing of oils.
    Next, the acorn oil is subjected to filtration by means of a filter plate machine or through continuous centrifugation. In this filtration stage, any element resulting from the pressing is eliminated, in addition to extracting the remains of moisture that may be present in the acorn oil.
    The oil that has been obtained according to the process of the present invention is extraordinary for its intrinsic qualities in different applications of the food, cosmetic and pharmaceutical industry.
    The other product obtained in the extrusion stage (stage c) is a solid mass based on acorn fruit, which will be safe from oxidative processes and that is totally or partially free of fatty matter (oil). Although the dough is totally or partially free of oil, it still maintains all its proteins and, therefore, will be
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    intended for different applications in the food, cosmetic and pharmaceutical industry, either as a single acorn mass, or accompanied by other substances or products.
    On the other hand, the acorn mass totally or partially exempted from its oil can also be compressed, by means of a pressing step, in the form of granules or 'pelletized' for application in the food industry.
    In this way, the procedure takes advantage of the fruit of the oaks and manages to selectively separate its solid components: hull, skin and acorn mass totally or partially free of fats and, on the other hand, an acorn oil is obtained, independently of the others cited products.
    Example of realization of the invention
    After collecting 1000 kg of acorns, fruit of the oaks (Quercus ilex), these are sent to a stage of husking and skinning of the fruit. This stage is where the fleshy part of the fruit is stripped, in order to obtain the skin, skin and flesh of the acorn fruit (a). Subsequently, the acorns undergo a drying process (b).
    Then, proceed with the extraction of oil (c) present in the fruit, by extrusion in fried. In this case, it is carried out in an extruder screw, at a temperature below 45 ° C, in order to obtain, on the one hand, oil and, on the other, a mass of totally or partially defatted acorn.
    Next, a stage of filtration of the acorn oil (d) of the previous stage is performed, to obtain an oil free of undesirable elements and moisture and aseptic packaging thereof.
    Then, a stage of collection and packaging (e) of the total or partially defatted acorn mass obtained in stage (c), for shipment to the food industry.
    Similarly, the oil obtained in step (c) is sent to the pharmaceutical, cosmetic and food industries for immediate application.
    Optionally, in another practical realization, the acorn mass, after stage (c) is sent to a pressing stage, by means of a hydraulic drive, in order to obtain pellets or pellets (pelletization process), which then they will be sent to the food industry.
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    After the above description, it should also be taken into account that the details of the realization of the exposed process may vary without thereby changing the essence of the invention, which is what emerges from the preceding paragraphs and the one claimed.
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    权利要求:
    Claims (4)
    [1]
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    1. Process to selectively take advantage of the components of the fruit of the oaks, Quercus ilex, which, from the stage of harvesting it, is characterized by comprising the following phases or stages:
    a) preliminary preparation of the fresh fruit, which consists of peeling and skinning it to obtain peel, fruit and skin,
    b) drying of the fruit,
    c) extraction of oil from the fruit, by means of extrusion in fried, at a temperature below 45 ° C, where, on the one hand, oil and, on the other, a mass of acorn totally or partially defatted are obtained,
    d) filtration of the oil of step c), to obtain an oil free of undesirable elements and moisture and aseptic packaging;
    e) collection and packaging of the total or partially defatted mass obtained in step c), for shipment to food applications.
    [2]
    2. Use of the acorn oil obtained in the process defined according to claim 1, characterized by its immediate application in the pharmaceutical, cosmetic and food industry.
    [3]
    3. Process according to claim 1, characterized in that the total or partially defatted mass of step c) is subjected to a pressing stage by means of a hydraulic drive, to obtain a product in the form of granules.
    [4]
    4. Use of the product in the form of granules obtained according to claim 3 in the food and livestock industry.
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    同族专利:
    公开号 | 公开日
    ES2566428B1|2016-10-04|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CA2351903A1|2001-02-13|2002-08-13|Dave Higgs|Process for preparing nutritionally upgraded oilseed products|
    KR20090045628A|2007-11-02|2009-05-08|공주대학교 산학협력단|A preparation method of instant acorn processed food by extrusion|
    ES2495792A1|2013-03-14|2014-09-17|Acer Campestres, S.L.|New component of the olive and procedure for obtaining it |
    ES2541379A1|2014-01-17|2015-07-17|Isabel FALCÓN ROSA|Acorn natural cosmetics |
    CN104789346A|2015-03-31|2015-07-22|湖南大三湘油茶科技有限公司|Oil for confinement month and preparation method of oil|
    法律状态:
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    优先权:
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    ES201531777A|ES2566428B1|2015-12-07|2015-12-07|Process to selectively take advantage of the components of the fruit of the oaks |ES201531777A| ES2566428B1|2015-12-07|2015-12-07|Process to selectively take advantage of the components of the fruit of the oaks |
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