• 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:
    Olive oil extraction procedure that allows obtaining an oil with a high content of antioxidants, avoiding the losses that occur during the current conventional extraction procedures, maintaining in turn organoleptic parameters similar to extra virgin olive oils (AOVES) resulting from said conventional extraction methods. The procedure differs from the conventional one mainly in that the phases of mechanical milling of the olives and shake of the paste obtained are suppressed, which are those in which the main risks of loss of antioxidants proper to the olive are produced. The oil obtained by this procedure has a maximum acidity of 0.2gr/100gr, compared to the legal maximum of 0.8 gr/100gr, and a high content of antioxidants, with a minimum of 7000 mg/kg, of which 800 mg correspond to the sum of biophenols and tocopherols and 6200 to squalene. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2684102A1
    申请号:ES201730461
    申请日:2017-03-29
    公开日:2018-10-01
    发明作者:Carlos FALCÓ Y FERNÁNDEZ DE CÓRDOBA；Marco MUGELLI
    申请人:Oleum Plus S L；Oleum Plus SL；
    IPC主号:
    专利说明:

    OBJECT OF THE INVENTION
    The present invention falls within the technical field of the production of fatty oils from raw materials, especially those procedures based on the pressing of the raw material, and refers in particular to an extraction process that prevents the loss of the antioxidants of the unsaponifiable fraction of extra virgin olive oil, which results in an olive oil with a high antioxidant content. BACKGROUND OF THE INVENTION
    In accordance with the provisions of Regulation (EC) 1234/2007, which creates a common organization of agricultural markets and establishes specific provisions for certain agricultural products, virgin olive oils are those obtained from the fruit of the olive tree exclusively by mechanical means or other physical procedures applied under conditions that exclude any alteration of the product, and that have not undergone any other treatment than washing, decanting, centrifuging or filtration.
    Within these, it is known as extra virgin olive oil (or EVOO by its initials) to that virgin olive oil that has a maximum free acidity, expressed in oleic acid, of 0.8 g per 100 g and whose other characteristics are adjusted to those established for this category. This type of oil is of the highest quality, and is obtained directly from olives in good condition only by mechanical procedures, with an impeccable taste and smell and free of defects, not being able to exceed its degree of acidity 0.8 °, expressed in percentage of free oleic acid.
    In addition to their culinary qualities, the beneficial properties of virgin olive oils for treatments are well known since ancient times


    Cosmetics, especially for hair and skin. These properties are mainly derived from the high content of antioxidants that have this type of oils. A group of molecules capable of retarding or preventing the oxidation of other molecules is known as antioxidants. On the other hand, oxidation is a chemical reaction of electron transfer from a substance to an oxidizing agent, which can produce free radicals that start chain reactions that damage cells and therefore can be harmful.
    Likewise, it is currently known that some specific varieties of olives have per se a very high antioxidant content, consisting essentially of various polyphenols, tocopherols (vitamin E) and squalene, all these antioxidants being located in the unsaponifiable fraction of the oil, which It represents around 1-2% of the EVOO content obtained from these olives. The antioxidant content of olives depends on a plurality of factors, among which are:
    -  The genetic potential of the variety, already mentioned.
    -  The ripening phase: As the olive begins its natural ripening process, including its envero (color change from green to purple and finally to black), there is a significant and increasing loss of its content in biophenols and other antioxidants.
    - Pruning management: In irrigation olive groves it is essential to practice pruning that allows as uniform penetration of sunlight as possible to all its leaves and fruits since certain light fractions are responsible for the formation of biophenols in the fruits.
    -  Drip irrigation management: The applied water dose contributes to a higher antioxidant content of olives by controlling the water stress of olive trees during all its vegetation phases and especially in the critical polyphenol formation period (July-September ).
    - Transport and extraction procedures: In the current oil mills


    industrial, these times are very variable depending on the daily collection volumes, but are usually located at levels between a minimum of 3 hours and a maximum of 24 hours
    As just mentioned, during the natural ripening process of olives a significant loss of those antioxidants begins, whose destruction continues in the collection or storage processes. More specifically, most of the loss of antioxidants contained in the unsaponifiable fraction of EVOO, which destroys 95-97% of its initial content, occurs during the extraction of its oil, whether the procedures are used traditional as if such extraction is done through current and advanced industrial processes.
    These current industrial procedures for the extraction of olive oil basically comprise four phases: selection and cleaning of the olive, mechanical grinding, shaking and separation of the oil by centrifugation, achieving high productive yields of up to 200 kg of oil per ton of olive. DESCRIPTION OF THE INVENTION
    The object of the invention consists in an olive oil extraction process that allows to obtain an oil with a high antioxidant content, avoiding the losses that occur during the current conventional extraction procedures, while maintaining organoleptic parameters similar to extra virgin olive oils (AOVES) resulting from such conventional extraction procedures.
    To do this, and based mainly on three varieties of olives known for their high antioxidant content (Cornicabra, Picual and Arbequina), a series of olive growing procedures aimed at enhancing and maintaining said content is first carried out. Among these procedures, it is worth highlighting:
    -  Planting frame: Both the traditional (from 8x8m to 12 x12m) and the semi-intensive (200-900 olive trees / ha equipped with irrigation by surface or underground drip).


    -  Pruning management of olive trees: The formation in a glass or in a glass is preferred, aimed at achieving a uniform incidence of light on all the leaves and fruits of the tree, regardless of their position in it.
    - Terrain typology: Those plantations carried out on slopes and sloping terrains, with permeable soils, and at varied altitudes and orientations, are preferred to achieve a stepped harvest, carried out at the best qualitative moment of each tree.
    - Proper management of fertilization and pest control, such as the Mediterranean fly, which seriously affect the quality of olives.
    - Irrigation system management, aimed at optimizing the content of biophenols and other antioxidants in olives, even at the cost of a decrease in oil yield. This implies a moderate water stress of the olive trees in the summer months (July-September).
    -  Collection management. For this, tractors equipped with mechanical trunk vibrators and automatic deployment umbrellas are preferably used, which firstly avoid the direct impact of olives on the ground, and secondly allow their collection and direct discharge to means of transport, equipped with Maximum capacity transport box around 1500-2000kg. Said load limitation achieves a maximum height of the olive load around 50 cm, which avoids the crushing of the fruits.
    - Management of the transport time to the oil mill: The transport time to the oil mill should not exceed 30 minutes, which limits the distance of olive groves from the oil mill to about 20-25 km.
    The olives thus obtained, once they reach the mill, are subjected to a modified extraction procedure, which is governed by an external controller that receives information from a plurality of digital laser sensors.
    Said procedure comprises the following steps:


    -  Selection and cleaning of the olives: The olives are placed on a vibrating table, in which some operators visually select those that present external defects for their manual elimination. The suitable olives that remain on the table are cleaned by means of air currents generated by fans, to be subsequently washed by means of jets of purified water that finish removing the impurities adhered to the surface. Then the dried olives are dried, by means of new hot air jets, to remove excess moisture from washing, thus avoiding unwanted fermentation and alterations.
    -  Cutting: The clean olives are subjected to lamination using high precision knife cutters. Said lamination breaks the cellular structure of the olives, which will allow a simpler oil extraction from the obtained olive paste.
    - Heating: The olive paste is subjected to moderate and rapid heating inside vacuum heat exchangers. In this heating the temperature rises to 19-25 ° C for a maximum of 10 minutes, in order to reduce the viscosity of the paste, finish breaking the cell structure and coagulate the proteins without affecting the antioxidant content.
    - Extraction of EVOO from the paste by centrifugation, in centrifuges or high-precision decanters, without the addition of water, being generated as pomace and appendage by-products. This separation is based on the difference in density between the three elements (EVOO, Marc, Alpechin). To purify the EVOO obtained after centrifugation, eliminating residual vegetation water from the olives themselves, double filtration is performed. Said double filtration preferably comprises in a first phase in which the forced passage of the EVOO to overpressure is carried out through plates with a predetermined pore size, and a second in which it is again forced to pass said EVOO through of membranes with a pore size that allows the passage of water molecules but retains those of EVOO.
    -  Conservation and packaging The EVOO recovered from the last filtration phase is introduced into isothermal stainless steel tanks, inerted with argon gas,


    to be finally transferred to containers containing stainless steel. Conventional procedures usually use Carbon Dioxide or Nitrogen to proceed to the inertization of the containers.
    The oil thus obtained has a maximum acidity of 0.2 gr / 100gr, compared to the legal maximum of
    0.8 gr / 100gr. Its main characteristic consists in its high antioxidant content, with a minimum of 7000 mg / kg, of which 800 mg corresponds to the sum of biophenols and tocopherols and 6200 to squalene.
    The olive oil extraction procedure thus described differs mainly from the conventional procedure, among other aspects, in that the phases of mechanical grinding of the olives and milkshake of the obtained paste are suppressed, which are those in which, according to Different studies, the main risks of loss of antioxidants from the olive occur. DESCRIPTION OF THE DRAWINGS
    To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, a set of drawings is attached as an integral part of said description. where, for illustrative and non-limiting purposes, the following has been represented:
    Figure 1.- Shows a schematic flow diagram of the antioxidant extraction procedure, in which its main stages are appreciated. PREFERRED EMBODIMENT OF THE INVENTION
    Next, a detailed explanation of a preferred embodiment of the object of the present invention is provided with the aid of the aforementioned figure.
    The process of antioxidant extraction of olive oil, aimed at preventing losses of the antioxidant content of olives, includes a


    plurality of successive stages. In a phase prior to said extraction procedure, a series of olive growing procedures are carried out to enhance and maintain said antioxidant content in the fruits of the olive trees that are to be used as raw material, from which olives are obtained with a high antioxidant content Once these olives are collected and transported to the mill, in less than three hours from the moment the harvest takes place, the antioxidant extraction procedure shown schematically in Figure 1 begins.
    The first stage of the procedure or conditioning stage (A), includes the operations of selection (1), cleaning (2), washing (3) and drying (4) of the olives received in the mill. These operations are directed as a whole to eliminate both those olives that are in poor condition and those residues from the harvest, such as soil, stones, branches, leaves, and other impurities that can negatively influence the quality of the oil obtained.
    The olives are deposited on the surface of a vibrating table, which allows the separation of fine particles in suspension due to specific gravity difference. In the selection (1), some operators proceed to the visual inspection of the olives that vibrate on said table, manually eliminating those that present external characteristics indicative of a bad state, such as those in which strokes or coloring tones are observed inadequate
    Once the apparently defective olives have been eliminated, the remaining ones are subjected to cleaning (2) by forced air currents generated by external fans, after which the washing (3) is carried out by means of jets of purified water from external containers , which finish removing the impurities adhered to the surface of the olives. Then the dried olives (4) are dried, again by means of hot air jets, to remove excess moisture from washing, thus avoiding unwanted fermentation and alterations.
    The clean and dried olives are subjected to the second stage or reduction stage (R), which first comprises rolling or cutting (5), by means of


    High precision blade cutters. Said cut (5) results in an olive paste in which the cell structure has been broken, which will facilitate the extraction of the oil. The olive paste thus obtained is then subjected to moderate and rapid heating (6) inside heat exchangers inertized in vacuo. In this heating the temperature rises to 19-25 ° C for a maximum of 10 minutes, in order to reduce the viscosity of the paste, finish breaking the cell structure and coagulate the proteins, avoiding affecting the antioxidant content.
    In the next stage, known as the extraction stage (E), the hot paste is introduced into a high precision centrifuge or decanter to proceed with the separation (7) of the extra virgin olive oil (hereinafter, EVOO) from the The rest of the pasta components, which are pomace and apricot, considered as by-products. Said separation (7), which is produced without external addition of water, is based on the difference in density between the three elements of the olive paste (EVOO, pomace, alpechin), which are subjected to centrifugation inside the decanter.
    To purify the EVOO obtained after the separation (7), eliminating the residual vegetation water from the olives themselves, a double filtration (8) is carried out, using a plate filter and millipore filters. The conservation phase (9) of the suitably filtered EVOO is carried out in isothermal stainless steel tanks, inerted by the addition of argon gas. Finally, said EVOO is extracted from the tanks for packaging (10) in stainless steel and / or aluminum containers with capacities of 100 to 200 mL.
    The entire procedure described above is automated and externally controlled by digital sensors connected to a touch-screen screen that allows real-time monitoring of each phase.
    The oil obtained by this procedure has a guaranteed minimum antioxidant content of 6000 mg / l. Within these antioxidants, the sum of biophenols and tocopherols represents approximately 15% of the total, the remaining 85% being the fraction corresponding to squalene.

    权利要求:
    Claims (2)
    [1]
    1. Procedure of antioxidant extraction of olive oil, aimed at preventing losses in the antioxidant content of olives, characterized in that it comprises the following stages:
    -  conditioning (A), intended to eliminate both defective olives and impurities that interfere with the procedure, conditioning (A) which in turn comprises:
    -selection (1) of olives, said olives being deposited on a vibrating tables,
    -  cleaning (2) of the selected olives by means of forced air currents,
    - washing (3) by means of jets of purified water, and
    -  drying (4), to remove excess moisture from washing,
    -  reduction (R), intended to transform the conditioned olives into a paste to facilitate the extraction of the oil, reduction (R) which in turn comprises:
    -  cut (5) of the olives to break their cell structure and give rise to a paste, and
    -  moderate heating (6) of the paste from the cut (5), in which its temperature rises to 19-25 ° C for a maximum of 600 seconds inside a heat exchanger inertized with vacuum to reduce its viscosity and coagulate their proteins,
    -  Extraction (E), in which an extra virgin olive oil (EVOO) is obtained from the olive paste, a stage that includes:
    -  separation (7) of EVOO from the rest of the pulp components inside a high precision centrifuge, without adding water, and
    -  filtration (8) of EVOO from separation to remove the water content of residual vegetation from olives themselves,
    -  conservation (9) of the extracted EVOO, inside some isothermal tanks,made of stainless steel and interior inertized by gaseous argon, and-packaging (10) inside stainless steel containers.
    [2]
    2. Method of antioxidant extraction of olive oil according to claim 1 characterized in that the filtration step (8) of EVOO comprises a

    double filtering in two successive stages: -a first stage by plate filter, and
    -  a second stage using millipore filters
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    同族专利:
    公开号 | 公开日
    WO2018178449A1|2018-10-04|
    EP3604489A1|2020-02-05|
    ES2684102B1|2019-07-05|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2378850A1|1977-01-27|1978-08-25|Pujol Jean Francois|Olive oil extn. appts. - with device to wash olives, extractor unit to crush and separate juice, clarifier and centrifuge|
    WO1999061568A1|1998-05-22|1999-12-02|Novus Centro Distribuzione S.R.L.|Method and apparatus for producing olive oil without pressing the stones|
    WO2004108868A1|2003-06-11|2004-12-16|Alfa Laval Corporate Ab|Process for production of olive oil|
    EP3059298A1|2015-09-02|2016-08-24|Alfa Laval Corporate AB|Plant and process for producing virgin olive oil|
    EP1278816B1|2000-05-04|2006-03-29|Unilever N.V.|Method for processing olives|
    EP1978078A1|2007-04-04|2008-10-08|Mediterranea Identitat S.L.|Preserved olive paste|
    WO2014154914A1|2013-03-26|2014-10-02|Asociación Empresarial De Investigación Centro Tecnológico Nacional Agroalimentario "Extremadura" |Method for increasing the content of phenolic compounds in olive oils|CN110283095B|2019-07-31|2021-02-09|江苏极易新材料有限公司|Method for recovering antioxidant 1024 intermediate|
    WO2021048641A1|2020-04-22|2021-03-18|Nawwash Abu Ghunmi Lina|Industrial process to sustain virgin-olive-oil production by converting olive fruit constituents into marketable products: water, dehydrated-solid and virgin-olive-oil|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201730461A|ES2684102B1|2017-03-29|2017-03-29|ANTIOXIDATIVE EXTRACTION PROCESS OF OLIVE OIL WITH HIGH CONTENT IN ANTIOXIDANTS|ES201730461A| ES2684102B1|2017-03-29|2017-03-29|ANTIOXIDATIVE EXTRACTION PROCESS OF OLIVE OIL WITH HIGH CONTENT IN ANTIOXIDANTS|
    EP18729722.1A| EP3604489A1|2017-03-29|2018-03-22|Extraction procedure of olive oil with high content in antioxidants|
    PCT/ES2018/070221| WO2018178449A1|2017-03-29|2018-03-22|Extraction procedure of olive oil with high content in antioxidants|
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