JP5567962B2 - Method of processing olives used for olive oil production and processed olives - Google Patents

Description

  The present invention relates generally to the production of olive oil, and more specifically to the production of olive oil after a long period of time since the harvest of olives.

  Olive oil is produced by grinding fresh olives into a paste and extracting the oil from the paste by mechanical or chemical means. The amount of oil contained in olives depends on the particular variety and degree of ripening. Typically, about 150-200 ml of oil is obtained from 1 kg of olive. Oil accumulates in mesothelial cells, most of which accumulates in vacuoles and, to a lesser extent, in the cytoplasm. Grind or crush olives to grind the olive core and pulp into a paste. Typically, when the paste is malaxed (kneaded) after grinding, the mesothelial cells become fragile, helped by the sharp nuclei fragments, so that the oil contained in the vacuoles oozes out and drops of oil Results in separation of the liquid from the solid. A liquid containing both oil and vegetation water is extracted from the paste by applying pressure or centrifugation and then separated into oil and water. Depending on the particular method and equipment, separating the paste into liquid and solid and separating the liquid into oil and water may be performed sequentially or simultaneously. There are various variations of these basic processes. For example, a method known as the “Sinorea” manufacturing method is based on the difference in surface tension between plant water and oil. According to this method, a row of metal disks or metal plates is placed in the paste. The oil attached to the metal disk in a continuous process is removed using a scraper while keeping the solid phase and the aqueous phase as they are.

  The quality of olive oil depends on the method of extraction, the variety of olives, the maturity of the olive (maturity), and to some extent the time from olive harvest to oil extraction. Since olive oil is extracted from the pulp, the elapsed time from harvest to oil extraction is very important. From harvest to oil extraction, fruit enzymes are very active. Oxidation and enzyme reactions that begin in the fruit immediately after harvesting gradually degrade the quality of the oil. Therefore, olive oil should be extracted from as freshly harvested olives as possible, preferably within only 24 hours. The longer the waiting time, the higher the acidity of the oil and the lower the quality. Therefore, unlike seed oils (eg sunflower oil, sesame oil, soybean oil, etc.) extracted from seeds or nuts that can be stored for long periods of time and processed all year round, the olive oil industry relies on the availability of fresh olives. It is a seasonal industry. Harvest time varies from country to country and varies by season and variety. In general, fresh olives are available for about 4 months during the opposite season in the Northern and Southern Hemispheres (October to January in the Northern Hemisphere and April to July in the Southern Hemisphere). Another important factor that affects the quality of the oil is the freshness of the olive oil itself, that is, the shelf life and state before consumption. Olive oil degrades over time, even if stored optimally. Therefore, it is recommended that olive oil be consumed near the time of manufacture.

  The quality of olive oil can be characterized by various analytical and sensory (sensory) parameters, the most common being free fatty acid (FFA) expressed as a percentage of oleic acid. Other features include peroxide value and various positive and negative sensory attributes. Most countries use International Oliver Association (IOC) standards to define oil quality and oil grade. The IOC has permission to establish the United Nations to develop olive oil quality and purity standards, and summarizes standards for olive oil grades and guidelines for oil analysis and tasting. For example, olive oils that can be classified into virgin olive oil grades do not include any chemical processes such as solvent use or re-esterification, and are obtained from olives using only mechanical or other physical means It is. In addition, certain criteria established by the IOC regarding the concentration and sensory testing of certain components must be met. Virgin olive oil grades suitable for consumption are extra virgin olive oil, virgin olive oil and ordinary virgin depending on their FFA levels (≤0.8%, ≤2%, ≤3.3 respectively) Classified as olive oil.

  The production of olive oil is a traditional industry that began on the Mediterranean coast and has been known since 3,000 BC. Today, olives are harvested in many parts of the world, and olive oil is used all over the world. However, the production and consumption of olive oil is still the highest on the Mediterranean coast. Oil is considered the basic element of the so-called “Mediterranean meal”.

  Recently, the olive oil market has grown dramatically. The growing interest in olive oil is due to its unique rich flavor and health benefits, which responds to increased public awareness of health food and increased interest in general gourmet cuisine. Health benefits associated with olive oil consumption include suppressing LDL levels while increasing HDL levels and reducing the risk of coronary heart disease. These health benefits are due to the high levels of monounsaturated fatty acids, mainly oleic acid, and the relatively high content of micronutrients, particularly antioxidants such as polyphenols. Various studies also suggest the beneficial effects of consumption of olive oil on the gastrointestinal tract, such as reducing blood sugar levels and the risk of ulcers, gastritis and colon cancer. In fact, many believe that olive oil is superior to other vegetable oils. However, with the booming olive oil market, the olive oil counterfeit industry is also growing. Olive oil is one of the most mixed agricultural products. For this reason, consumers circulate high-quality olive oils that are actually mixed oils mixed with low-priced low-quality oils, or almost all low-priced low-quality oils. I'm starting to realize the possibility of being.

  Awareness of health food and its freshness and authenticity has led to a new trend of small-scale production of basic foods (eg bread) for self-consumption or in small-scale food establishments such as restaurants, side dishes and specialty stores ing. This ensures management of freshness and ingredients. In line with this trend, small appliances that are sized to be placed on kitchen counters, such as bread bakers and private coffee beans roasters, are now gaining popularity. With regard to olive oil, in recent years there has been an increase in the number of olive oil specialty stores that have carefully selected olives and strictly managed production to specialize in producing high quality oil. Japanese Patent Application Laid-Open Publication No. 2004-228561 describes a household cold press machine mounted on a kitchen counter for producing a small amount of olive oil designed by the inventors of the present invention. However, olive oil can be consumed as-is when freshly squeezed from the fruit, but olive oil must be extracted within a very short time after harvesting, so olive oil can be used off-season or in countries that are far from the olive producing area. Can not be manufactured.

International Publication No. 2010/007610 Pamphlet

Therefore, a general object of the present invention is to provide an olive suitable for oil extraction all year round and / or away from the olive producing area.
Specifically, it is an object of the present invention to provide an olive that retains the quality of the oil during long storage periods without the addition of chemical food preservatives.
Another object of the present invention is to provide freshly harvested olives so that the quality of the oil is substantially preserved for a long time after processing so that high quality oil can be extracted from the olives after a long period of time since harvesting. It is to provide a method of processing.

One aspect of the present invention is that the quality of the oil contained in freshly harvested olives is substantially reduced to allow high quality olive oil to be produced from the processed olives after a long period of time since harvest. The olives are treated so as to hold them. The method includes washing freshly harvested olives with a washing solution, heating the olives to a temperature sufficient to inactivate the enzyme, and heating the heated olives between 0 ° C and -10 ° C. Quenching to a temperature in the range, removing excess liquid from the olive surface, adding salt or mineral powder, and vacuum packaging a predetermined amount of olive with the salt or mineral powder. And storing the packaged olives at a refrigerated temperature. The specific conditions for each step of the method are preselected depending on the variety and maturity of the olives being processed. The cleaning liquid may be water or ethanol or a mixture thereof. The heating may be performed by irradiating the olive with microwaves or immersing the olive in a liquid bath at a predetermined temperature. According to some embodiments of the invention, salt or mineral powder is added to the processed olives prior to packaging. The salt or mineral powder may be NaCl, KCl, NaHCO ₃ , talcum powder or lime powder, or a combination thereof.

Another aspect of the present invention is the retention of oil quality characterized by the fact that oil extracted from processed olives after processing and after a long storage period has a free fatty acid (FFA) level of 2% or less. It is a freshly harvested olive that has been harvested. According to some embodiments of the present invention, freshly harvested olives with preserved oil quality can be obtained from the method described above and extracted from the treated olives after a long storage period from the treatment. The oil is characterized by having a free fatty acid (FFA) level of 2% or less. According to some embodiments, the free fatty acid level may be 0.8% or less. Long-term storage period is one month. In some embodiments, long storage period, three months or it may be 6 months. Preferably , after a storage period of 2 months , the oil extracted from the processed olive has an FFA level that does not exceed more than 1% of the free fatty acid (FFA) level of the oil extracted immediately after processing. Preferably, freshly harvested olives are processed and vacuum packaged within 24 hours of harvesting and stored at refrigerated temperatures until use. Extraction of oil from the processed olives of the present invention to measure FFA levels or other parameters is preferably performed using an Avencoal system.

  According to some embodiments of the present invention, the oil extracted from the processed olives after a long shelf life further comprises a peroxide number that meets International Oliver Association (IOC) standards for peroxide value of virgin olive oil, and / or Characterized by having sensory characteristics that meet the International Oliver Association (IOC) standards for sensory characteristics of virgin olive oil.

Yet another aspect of the present invention is a vacuum package comprising the processed olive of the present invention, optionally a salt or mineral selected from one or more of NaCl, KCl, NaHCO ₃ , talcum powder and lime powder. Further includes a powder.
The present invention will be better understood and appreciated from the following detailed description taken in conjunction with the drawings in which:

2 is a comprehensive flowchart illustrating a method of processing freshly harvested olives according to an embodiment of the present invention.

  The present invention is generally aimed at enabling off-season olive oil production and / or olive oil production in areas remote from the olive producing area. According to the present invention, when stored under appropriate conditions, the quality of the oil is substantially improved for a long time after processing the freshly harvested olive so that it can be used as a “raw material” for the production of olive oil after a long period of time since harvesting. Process to hold on. Treated olives can be stored for a period of at least one month and up to at least ten months or longer, providing the ability to produce fresh olive oil year round. Preferably, the processed olives are packaged in relatively small quantities of 0.5-5 kg that can be shipped and distributed to retail stores and consumers. Preferably, the treated olives maintain the appearance and texture (tissue) of fresh olives.

  Oils extracted from the preserved processed olives of the present invention have sensory characteristics that meet 2% or less free fatty acids (FFA) and international olive association (IOC) standards for virgin olive oil grades. It is characterized by. In this regard, it is emphasized in the present invention that oil extraction mainly refers to pure mechanical or other physical extraction methods that do not involve chemical processes. Thus, “oil extracted from treated olives” should be understood as oil extracted purely by mechanical or other physical means. More specifically, even when the oil is extracted by purely mechanical means, its composition may vary depending on the specific method and the specific conditions, so that from the processed olive of the present invention for evaluation. Oil extraction is preferably performed using an Avencoal system.

The present invention further provides a method for treating freshly harvested olives so as to substantially maintain the quality of the oil for extended storage periods at refrigerated temperatures without the addition of any chemical food preservatives. To do.
Olives selected for receiving the treatment process of the present invention should be freshly harvested and carefully selected high quality olives. Sourned, defective or other poor quality olives and twigs, stalks and leaves should be carefully removed before processing. The olives to be selected can be of any maturity, but preferably range from 2 to 6, and can be any olive variety or a mixture of different varieties. According to some embodiments of the invention, the olive is an organically grown olive.

  FIG. 1 is a flowchart of a process for processing freshly harvested olives according to an embodiment of the present invention. The process may be performed in a batch mode, or it may be a continuous process utilizing any degree of automation. In order to obtain a high quality oil from the end product of the process, the treatment is preferably performed within 24 hours of harvesting. The exact conditions for each step (eg, temperature, step duration, etc.) depend on the particular variety and maturity of the olives being processed and are pre-selected for each variety / maturity combination to optimize the results Is done.

  Referring to FIG. 1, the first step (10) of the process is to wash the olives to remove pesticides, dust and dirt remaining on the fruit surface. Preferably, this step is performed by immersing the olive in a room temperature bath for about 0.5 to 10 minutes. The cleaning liquid may be water or ethanol or a mixture thereof. The use of ethanol in the washing step has the effect of sterilization and disinfection in addition to general cleaning. Also, the cleaning liquid tends to evaporate from the olive surface during drying.

  In the next step (20), the olive is heated to a predetermined temperature in the range of about 40 ° C. to 80 ° C. to inactivate the enzymes present in the fruit so as to stop the enzyme reaction. According to certain embodiments, step 20 is performed by immersing olives in a bath of selected temperature for about 2 to 10 minutes. The liquid may be water or ethanol or a mixture thereof. Alternatively, the heating is performed by irradiating the olive with microwaves.

In the next step (30), the heated olive is quenched to a temperature in the range of 0 ° to -10 ° C. to prevent overheating and possible oxidation or any other reaction. Step 30 may be performed by immersing olives in ice water, by a cold air machine, or by some other method known in the art.
In the next step (40), if necessary, dry air is blown to remove moisture remaining in the skin and the olive is then dried, and in the following step (60) a predetermined amount of olive is obtained, which is typical in the industry. Package in a sealed vacuum package of air impermeable flexible film using standard equipment. The packaged olive is further stored at a normal refrigeration temperature of 0 ° C. to 4 ° C. (step 70). Once the processed olives are sealed in a package, the package can be handled in an integrated manner from the packaging area to the warehouse and through the distribution channel to the final consumption location using normal refrigeration equipment.

  Optionally, various salt and / or mineral powders may be added to the olives prior to packaging to reduce mold water activity and thereby reduce mold growth and maintain fruit texture ( Step 50). The added salt and mineral powders also promote phase separation between oil and vegetable water during the oil extraction process. Optional minerals are selected from sodium chloride, potassium chloride, sodium bicarbonate, fine talc and lime powder. The amount of salt and / or mineral added is preferably 50 g or more per 1 kg of packaged olive.

Example 1
Fresh olives harvested in three harvests at different times in the winter of 2007-2008 were treated according to the first treatment procedure of the present invention (treatment procedure 1) as follows. After cleaning and washing, freshly harvested olives were exposed to a 600 watt microwave for 1 minute and then immediately cooled with ice water. The olives were dried and vacuum packaged in 700 g packages (using LEVAC C30 M8 vacuum packaging machine from Lelica, Italy) and stored at 4 ° C. At 1 month, 3 months, and 5 months after treatment, oil was extracted from one or more olive packages using the Abencor system (MC2 Ingeneria y Systems, Barcelona, Spain). Evaluation and analysis of the sensory characteristics of the extracted oil in terms of free acidity (FFA), peroxide number and polyphenol concentration was performed according to IOC guidelines. The results are summarized in Table 1.

Analytical method: Determination of free acidity and peroxide value was carried out according to the analytical method recommended by the Commission Regulation EEC No. 2568/91 on July 11, 1991. The free acidity expressed as a percentage of oleic acid was determined by titrating a solution of oil in ethanol-ether (1: 1) with ethanol potash. The peroxide value expressed in milliequivalents (meq / kg) of active oxygen per kilogram of oil was determined as follows. A mixture of oil and isooctane-acetic acid 3: 2 was reacted with potassium iodide solution in the dark. Free iodine was then titrated with sodium thiosulfate solution. Extraction and analysis of phenol: The phenol fraction was isolated from a solution of oil dissolved in hexane by triple extraction with water-methanol (60:40 v / v). The total amount of phenol expressed as catechin equivalents (ppm) was determined using a 735 nm UV-visible spectrophotometer (Fullerton, Beckman Coulter, Inc., USA) using a forin-thiocult reagent. Phenol compounds were separated using an HPLC system consisting of a TSP P4000 pump coupled to a UV 6000LP diode array detector and Chromquest software. Separation analysis was realized with an Ultrasphere RP-C18, 5 μm column (250 × 4.6 mm ID) (Beckman, USA). The phenolic compound was monitored at 280 nm and identified based on its absorption spectrum and retention time compared to that of a standard compound according to the IOC official method (COI / T.20 / Doc No. 29).
Table 1: Evaluation of oil extracted from three harvests (treatment procedure # 1)

¹ＦＦＡは遊離オレイン酸の％で表す（オイル１００グラムあたりのオレイン酸のグラム数）
²過酸化物価はオイル１Ｋｇあたりの酸素のミリ当量で測定した。

¹ FFA is expressed as a percentage of free oleic acid (grams of oleic acid per 100 grams of oil)
² Peroxide value was measured in milliequivalents of oxygen per kg oil.

This result clearly demonstrates that free acid levels remain below 2% in all samples, including those extracted after a 5 month storage period. The peroxide value is well below the IOC standard for virgin olive oil (peroxide oxygen per kilogram of oil ≦ 20 milliequivalents).
Example 2
Picual olives taken from the same harvest (Revivim, 18 December 2008) were treated in four different procedures as follows.

Treatment procedure # 2: 70% EtOH for 1 minute / cool with ice water / vacuum packaging / store at 4 ° C. Treatment procedure # 3: 70% EtOH for 1 minute / cool with ice water / 100 grams of KCl per 700 grams of olive / Vacuum packaging / Storage at 4 ° C. Treatment procedure # 4: 60 ° C. for 4 minutes / cool with ice water / Vacuum packaging / Storage at 4 ° C. Treatment procedure # 5: 60 ° C. for 4 minutes / Cool with ice water / 700 grams Oil was extracted from olives treated immediately after treatment (t = 0) and after a 2.5 month shelf life. The oil was evaluated and analyzed in the same manner as in Example 1. The results are summarized in Table 2.
Table 2: Evaluation of oil extracted from the same harvested olives processed according to various procedures

実施例３
コロネイキ（Koroneiki）種のオリーブについて、実施例２の手順５を繰り返した。処理直後（ｔ＝０）および２．５ヵ月の保存期間後に、処理されたオリーブからオイルを抽出した。オイルの評価および分析を実施例１と同様に行った。その結果を表３にまとめている。
表３：処理手順第５番に従い処理したコロネイキ種のオリーブから抽出したオイルの評価

Example 3
Procedure 5 of Example 2 was repeated for Koroneiki olives. Oil was extracted from the treated olives immediately after treatment (t = 0) and after a 2.5 month storage period. The oil was evaluated and analyzed in the same manner as in Example 1. The results are summarized in Table 3.
Table 3: Evaluation of oil extracted from olives of Coroneki varieties treated according to treatment procedure No. 5

はっきりわかるように、実施例２および３の両方から抽出したオイルは、エクストラバージンオリーブオイルの遊離酸度および過酸化物価に関するＩＯＣの基準（それぞれ、≦０．８％、オイル１Ｋｇあたりの過酸化酸素≦２０ミリ当量）を満たしている。

As can be clearly seen, the oils extracted from both Examples 2 and 3 were IOC criteria for free acidity and peroxide number of extra virgin olive oil (respectively ≦ 0.8%, oxygen peroxide per kg oil ≦ 20 milliequivalents).

  It will be appreciated by persons skilled in the art that the present invention is not limited to what has been particularly shown and described hereinabove. Rather, the scope of the present invention is defined only by the following claims.

Claims (15)

From the treated olives, the olives oil, in order to be able to produce the after a long period from the harvest, the olives to substantially retain the quality of the oil contained in the freshly harvested olives A method of processing
Washing freshly harvested olives with a cleaning solution;
Heating the olive to a temperature sufficient to inactivate the enzyme;
Quenching the heated olive to a temperature in the range of 0 ° C. to −10 ° C .;
Removing excess liquid from the surface of the olive;
Adding salt or mineral powder;
Vacuum packaging a predetermined amount of olive with the salt or mineral powder ;
Storing the packaged olive at refrigerated temperature, and
The method wherein the packaged olive comprises an oil having a free fatty acid (FFA) level of 2% or less during a predetermined shelf life .   The method according to claim 1, wherein the cleaning liquid is water, ethanol, or a mixed liquid thereof.   The method according to claim 1, wherein the heating is performed at a predetermined temperature in a range of 40 ° C. to 80 ° C.   The method according to claim 1, wherein the heating is performed by irradiating the olive with microwaves.   The method according to claim 1, wherein the heating is performed by immersing the olive in a liquid bath having a predetermined temperature. The method according to claim 1 , wherein the step of quenching is performed by immersing the olive in an ethanol / ice water bath . The method of claim 1 , wherein the salt or mineral powder is selected from the group consisting of NaCl, KCl, NaHCO ₃ , talcum powder, and lime powder, or a combination thereof. The method according to claim 1, characterized in that specific conditions for each step of the method are preselected according to the variety and maturity of the freshly harvested olives. The treated olive is used for oil production for a long time after harvesting, and the oil contained in the treated olive contains 2% or less free fatty acid (FFA) at any time during the storage period of 2 months after the treatment. The method of claim 1, characterized by having a level.   10. Processed olive according to claim 9, characterized in that the free fatty acid (FFA) level is 0.8% or less. 10. The processed olive of claim 9, wherein the oil is further characterized by having a peroxide number of 20 or less (milli equivalent of oxygen per kilogram of oil) . Comparing the free fatty acid (FFA) level of the oil contained in the olive with the free fatty acid (FFA) level of the oil contained in the olive immediately after the treatment at any time during the storage period of 2 months after the treatment, The processed olive according to claim 9, wherein the difference between the former and the latter is 1% or less . The processed olive according to claim 1 , wherein the olive has been processed within 24 hours of harvesting. At any time during the storage period of the treatment after 3 months, olive oil contained in the treated olive, to that having a 2% free fatty acids (FFA) levels, which are processed according to claim 1 . At any time during the storage period of the treatment after 6 months, the oil contained in the treated olive, that have a 2% free fatty acids (FFA) levels, were processed according to claim 1 olive.

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