• 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 of extraction of olive oil improved by adding previously conditioned olive bone paste. The addition of previously conditioned olive bone during the shaking phase in the olive oil extraction process allows a significant increase of the industrial yield with respect to the traditional process, thus improving the economic result of the process by reducing the cost of the olive oil. Production and increasing care for the environment, since the performance of extraction is improved, effluents are generated with a lower oil content and therefore with a greater degree of depletion. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2588072A1
    申请号:ES201530399
    申请日:2015-03-26
    公开日:2016-10-28
    发明作者:Francisco RINCÓN LEÓN
    申请人:Francisco RINCÓN LEÓN；
    IPC主号:
    专利说明:

    The invention relates to the use of conditioned olive bone as an element that improves the behavior of olive pastes during the oil extraction process.
    The invention has its application in the industrial olive oil extraction sector. State of the art
    The olive has 3 clearly differentiated parts: the endocarp or bone (15-28% of the weight), the mesocarp or pulp (70-80% of the weight), which is where 98% of the oil is found in the form of small droplets of triglycerides within the vacuoles of the cells and the epicarp or skin (1.5-3.5% of the weight), varying the pulp / bone ratio from 4/1 to 8/1 in olives intended to obtain oil and 7/1 10/1 in the table olives. The average composition of the olive is 50% water, 22% oil, 19.1% carbohydrates, 5.8% fiber, 1.6% protein and 1.5% % of ashes, although there are numerous factors that modify this average composition.
    Traditional extraction process. During the grinding of the fruit it undergoes successive fractures until reaching a sufficient size to reach the holes of the sieve. During the process, a high micronized soft tissue of the olive is produced, so that a subsequent phase of beating the paste is necessary to break the W / O emulsion and facilitate the joining of oil droplets in drops of oil. larger size and thus facilitate the separation of the phases as a result of the increase in the density differential.
    Different measures have been proposed to be applied in the different stages of the industrial process in order to improve the extraction process. For example, although the ES 2 221 575 B1 patent proposes a thermal treatment of the olive before the milling process to partially eliminate the spicy and bitter taste of the oil by inactivating certain enzymes, this pretreatment also improves the oil extraction performance between 3% and 7%. Due to the great difference in toughness between the endocarp and the mesocarp, there is a high micronization of the mesocarp particles, which favors the formation of emulsions that are difficult to break during the subsequent beating phase. In order to avoid these inconveniences, various modifications of the mill configuration have been proposed for performance improvement, for example by decreasing the degree of emulsification produced (ES 1 024 099 U), performing the grinding in 2 stages (ES 2 192 155 B1), etc.
    The purpose of the shake is to separate the oil from the rest of the components of the ground paste, so that during the kneading the small droplets of oil are joined and form larger drops that separate from the dough to form a continuous phase that supernatant over the rest of the dough. Various parameters regulate this process, such as the speed of the mobile vanes (normally between 15-20 rpm), the beating time (usually between 50-60 minutes), or the temperature of the paste, given that an increase in temperature decreases oil viscosity and facilitates phase separation. Through the performance of these 3 parameters it is pursued that the oil droplets, which are more or less stabilized in the aqueous phase of the paste by a lipoprotein membrane, join together to form larger droplets, which necessarily involves destabilizing the Lipoprotein membrane in order to break the emulsion.
    Various processes have been described for the improvement of the beating process, as a procedure for continuous and uniform heating by ultrasound of ground olive mass (ES 2 327 308 B1), a vacuum extraction that suppresses the addition of water and eliminates The heating of the paste (ES 2 217 926 B1), the dilatation of the mesocarp only (ES 2 315 121 B1) or the extraction with negative pressure (ES 2 238 110 A1), have been proposed as process improvement measures. In the same line of improvement of the effectiveness of the shake, other patents refer to the use of adjuvants that disintegrate the formed reticular matrices, especially in the case of so-called highly emulsified pastes or difficult pastes, which occur mainly in certain varieties of olives. such as Hojiblanca and Picual, which are also collected with low maturity rates and which are milled immediately after collection. This is the case of calcium carbonate (ES 2 284 390 A1), hydrated magnesium silicate or natural talc (ES 2 091 722 A1) and aluminum silicate or kaolite (ES 2 338 739 B2), currently the conviction In general, there are no other alternatives, and talc is the one mainly used as a consequence of the current regulatory regulations. In Spain this regulation is articulated by the order approving the positive list of additives and technological adjuvants for use in the preparation of edible vegetable oils (BOE 22-1-1986), which allows the use as an oil extraction aid of natural talcum olive. In addition, European regulations prohibit the use of biologically active technological adjuvants in the production of virgin olive oils classified under the names of “extra virgin” and “virgin” on the basis of what is established in the annex to Regulation EC 29/2012. It should also be borne in mind that Council Regulation 1234/2007 of October 22, 2007, establishing a common organization of agricultural markets and establishing specific provisions for certain agricultural products, excludes the use of chemical action aids or Biochemistry in obtaining virgin olive oil.
    Based on the provisions of the preceding paragraph, it should be understood that the use of calcium carbonate, aluminum silicate and enzymes in oils subsequently classified as virgin is excluded, as they are adjuvants of chemical or biochemical action, but not in the case of talc or microtalc (E-553b), whose action is limited to exerting a dilating and therefore exclusively physical action, and can be used to obtain virgin olive oils and is thus contemplated in the draft currently under study by the Spanish Agency for Food Safety and Nutrition (AESEAN) of the Royal Decree that will repeal the aforementioned national standard that currently regulates the use of adjuvants in the extraction of olive oil. The olive bone conveniently devoid of mesocarp remains, conveniently washed, classified and conditioned is nothing but a natural element of the olive itself, and as a natural adjuvant of physical action should be considered.
    In summary, considering that the olive bone is basically a lignocellulosic residue of the olive itself, and also considering its compatibility with Spanish and European legislation since its addition to the dough during the shaking does not imply the use of anything other than from the olive itself, it seems reasonable to hypothesize the possible usefulness of the olive bone itself in the process of extracting the oil on the basis of its dilating function, that is, exclusively by its physical action and as a means of breaking the extraordinarily fine and dispersed emulsion in which the oil is found in the plant cell. In fact, the document ES 8703924 proposes a method of extracting olive oil by adding already pressed dough in capachos and the subsequent processing of the mixture in a cage press. With respect to this proposal, the present invention supposes a new benefit or effect, when using clean bone of conditioned olive to certain morphological characteristics, and also it supposes a substantial improvement over what until now known for the improvement of the extractive yield, reason why the improvement described in this document is not included in the state of the art and therefore involves the generation of new knowledge with own inventive activity.
    The patent ES 2 431 265 B1 shows a breaking device for breaking olives that allows olive oil to be obtained without the presence of bone and consequently without the need for subsequent centrifugation, although the yield obtained is lower, at least 1.5 %. The present invention precisely explores the opposite path, that is, decreasing the value of the pulp / bone ratio by adding conditioned olive bone to certain characteristics during the beating in order to increase the efficiency of the industrial process, and this as a consequence of the ratio Pulp / bone is mostly determined with genetic character (more than 70%) and the main varieties destined to obtain oil have different average values for this parameter, such as Picual or Marteño (5.6), Hojiblanca or Lucentina (7.9), Arbequina (4.6) and Picudo or Carrasqueño (6.3).
    The study that originates this patent raises as an initial hypothesis that the pulp / bone ratio during shaking determines the effectiveness of the extraction process based on 3 factors: the amount of bone added, the size of the particles of bone added and the presence of microtalco during the shake. Description of the invention
    It is known empirically that the yield obtained in the case of "difficult pastes" can be improved by storing the olives several days before processing them because during this storage the cell walls are broken by the action of certain types of enzymes present in the olives, although in a certain way it has been found that the quality of the oil obtained is devalued during this storage process as a result of the development of fermentations. The hypothesis proposed presupposes that the addition of olive bone (HA) in different proportions and with different sizes properly processed, both in the presence and in the absence of microtalco, will allow to improve the industrial extraction performance in the oil mill.
    Critical factors that may affect the likelihood or not of the hypothesis proposed for a 95% confidence level are the following: proportion of HA added during milling (X1), particle size of HA added (X2) and addition of microtalco (X3), considering the following experimental ranges in the development of an experimental Box-Behnken design:
    Xi factors
    Has added, % X1one23
    HA particle size (1) X2MfFM
    Microtalco added,% X300.71.4
    Levels-1 0 +1
    (1) MF = very fine (<30 mesh), F = fine (30 - 15 mesh), M = medium (15 -6 mesh).
    Justification of the factors included in the experimental design:
    X1: The hypothesis proposed assumes that the addition of HA during the shaking and with it the downward modification of the pulp / bone ratio will suppose a greater dilatory action that will favor the exit of the oil droplets from the mesocarp matrix.
    X2: Because a dimension of the pulp fragments constituted by large particles causes a lower yield and a lower extraction of phenolic compounds and chlorophyll pigments, which is not good from an economic and quality point of view, but also because a paste formed by excessively small pulp particles negatively interferes with the performance due to colloid formation and increased stability of the W / O emulsion, the factors considered in the experimental design must be combined in order to obtain the maximum performance, hence they are studied according to an experimental optimization design that includes different sizes of HA particles. It is generally considered that an appropriate grinding should produce 2-3 mm bone fragments. (13-9 mesh). It will be from this size the experimental range considered. The HA is devoid of mesocarp by physical means, washing, drying, crushing and passed through sieves of different light to reach the size of each of the factor levels considered (MF, F, M).
    X3: Finally, this factor whose primary effect on performance has been widely known for decades has been included; Its inclusion in the experimental design is not aimed at quantifying its already known primary effect, but in order to detect possible positive side effects (synergies) with other factors considered in the experimental design.
    The physical extraction of olive oil is carried out on a laboratory scale by means of a performance analyzer “Abencor” (Comercial Abengoa S.A., Seville, Spain), which simulates on a small scale the industrial process of oil extraction in the oil mill. In response, the Industrial Performance is measured by Abencor (RIA). The conditions
    5 used in all the experiments that make up the experimental design have been those commonly used:
    • Mill sieve diameter: 4 mm
    • Whipped olive dough: 500 g 10 • Mixer water temperature: 30 ° C
    • Shake time: 20 min without water and 20 minutes with 100 ml water
    • Centrifugation time: 2 min
    • Water addition for drag: 50 ml
    • Centrifugation time with added water: 2 minutes.
    After centrifugation the oil obtained has been decanted in a test tube for 15 minutes, recording the volume of oil extracted and calculating the value of the response considered (RIA).
    20 The results obtained in the RIA for two lots of Picual olive (main variety destined to obtain oil) with different maturity indexes (IM) were for each of the 15 experiments that configure the experimental design, the following:
    RIA typified factorsRun Trial X1 X2 X3 IM = 1.37 IM = 2.95
    5 1 0 -1 -1 11.89 6.58 9 2 0 0 0 16.81 17.55 12 3 1 -1 0 15.92 17.73 2 4 -1 0 -1 8.41 4.39 14 5 1 0 1 15.92 15.1 11 6 0 1 1 16.29 18.48 8 7 0 0 0 15.36 17.74 6 8 0 -1 1 13.53 1.02 1 9 -1 -1 0 16.28 19.92 13 10 1 0 -1 9.69 3.84 10 11 0 1 -1 9.51 0.11 3 12 -1 0 1 16.47 17.92
    7 1300017.1819.03
    4 14-oneone015.9017.37
    fifteenfifteen oneone016.8218.47
    The following table shows the effects obtained in both stages of maturity, showing in addition to the numerical value of the effect its level of statistical significance in brackets:
    Variety Maturity Index Picual 1.37Picual 2.95
    Effect
    Means, medium M13.86 (0.00)11.74 (0.00)
    X1 E10.32 (0.70)-1.12 (0.60)
    X2 E20.23 (0.79)2.30 (0.31)
    X3 E35.68 (0.00)9.40 (0.01)
    X1 2 E40.20 (0.74)-2.02 (0.23)
    X2 2 E50.02 (0.97)1.75 (0.29)
    X3 2 E63.63 (0.00)9.81 (0.00)
    X1 × X2 E70.64 (0.59)1.65 (0.59)
    X1 × X3 E8-0.91 (0.45)-1.14 (0.71)
    X2 × X3 E92.57 (0.07)11.97 (0.01)
    R2 0.950.95
    R2 adj 0.860.85
    The conclusions obtained are evident, the addition of conditioned olive bone (X1) in any of the sizes (X2) improves the RIA, so this part of the hypothesis
    10 raised initially should be rejected in the experimental ranges considered in the design. On the other hand, the linear (E3) and quadratic (E6) effect of talc has been known for decades, so its identification does not bring new knowledge to existing ones and consequently it is not new.
    15 However, the synergy found between the size of the bone pieces (X2) and the talc added (X3) has an effect (E9) of great interest, since it is very relevant and quantitatively important and in some cases the effect of this synergy is superior to the linear effect provided by talc (E9> E3 for an IM = 2.95). In a graphic way this synergy can be observed in Figure 1 in the case of Picual olives with a value
    20 of the IM of 2.95 for an addition of only 1% of olive bone, since E1 is not statistically significant in the experimental range considered (1 to 3% of HA added). The projection of the points of the response surface of Figure 1 to the horizontal plane allows to observe the synergy in a two-dimensional figure, as shown in Figure 2 and in which the value obtained from the response (RIA) is observed in function of the size of the conditioned olive bone added and the percentage of talc added during the shake.
    Consequently, the conclusion obtained is evident, the presence of olive bone pieces of a certain size improves the RIA quantitatively significantly thanks to the potent synergy between the size factors of the olive bone pieces and the percentage of talc added . This part of the hypothesis initially raised must be admitted and the economic repercussions are evident as a consequence of the different price of the olive bone and the talc, as shown in Figure 3, in which for whose elaboration the costs have been calculated considering how reference the following prices: olive bone = € 0.015 / kg; talc = € 0.212 / kg. Figure 3 shows that with the addition of 1% medium-sized HA (15-6 mesh) during the shake, yields are obtained that are equal or significantly better than using a greater amount of talc, and consequently with a lower cost in the Obtaining high yields as a result of the use of HA in the pasta whipping process. Since the degree of extraction is significantly improved, the environmental repercussions result in the obtaining of effluents and by-products with a lower oil content and therefore in the realization of an industrial process that is more environmentally friendly.
    In synthesis, the addition during mixing of a small amount of properly processed HA allows to reduce the amount of talc added to obtain similar or even better yields during the extraction process, with a significant reduction in production costs and with the development of a industrial process more respectful with the environment.
    权利要求:
    Claims (3)
    [1]
    1.-Olive oil extraction process characterized by the addition of conditioned olive bone, devoid of mesocarp remains, washing, drying and sieving,
    5 During the process of whipping the pasta as an element that improves the yield in the process of extracting olive oil in comparison to the traditional process that includes the use of natural talc.
    [2]
    2. Olive oil extraction process according to claim 1 wherein the oil of
    Extracted olive is a virgin or extra virgin olive oil, when its physical-chemical characteristics are compatible with regulatory regulations.
    [3]
    3. Olive oil extraction process according to claim 1 wherein the olive oil obtained is of any quality inferior to that obtained according to claim 2.
    4. Process of extracting olive oil according to claim 1 wherein the effluents and by-products generated have a lower oil content (greater degree of depletion).
    FIGURE 1
    FIGURE 2
    Very Fine (<30 mesh) Medium (15 -6 mesh)Fine (30 -15 mesh)
    Olive bone pieces
    FIGURE 3
    Total cost of adjuvants (talc + HA) / 100 Kg of olive
    Cost € / 100 Kg
    0.40 0.35 0.30 0.25 0.20 0.15 0.10 0.05 0.00
    Former periments with%talc = 1,4
    average average r cost = € 0,327 endimiento= 15.55%86 12

    Exper 3 imentos15 with talc% = 0.7
    promise gave cost = € 0.178 gave rendimiento = 16.32%7 142 913

    I experienced 10 minutes con% talco = 0
    4 elevenoneownhalf cost media rende = € 0.030 tax = 9, 88%
    8 9 10 11 12 13 14 15 16 17% RIA var. Picual IM = 1.37
    14
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    ES201530399A|ES2588072B2|2015-03-26|2015-03-26|Improved olive oil extraction process by adding to the previously conditioned olive bone paste|ES201530399A| ES2588072B2|2015-03-26|2015-03-26|Improved olive oil extraction process by adding to the previously conditioned olive bone paste|
    PCT/ES2016/070199| WO2016151174A1|2015-03-26|2016-03-22|Improved method for extracting olive oil by adding previously conditioned olive pits to the paste|
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