EP1279723B1 - Process for producing enriched vegetable oils - Google Patents

Abstract

Production of enriched edible vegetable oils comprises: (1) mixing pre-shelled oil-seeds with medicinal components from various plants of moisture content below 10% and size 5-10 mm at a weight volume ratio of ca. 95 : 5 and cold pressing to release the valuable plant components while at the same time bonding them to the obtained vegetable oils; and (2) separating the recovered oil and press cake and then filtering the oil.

Description

The invention relates to a process for the preparation of enriched vegetable oils the preamble of claim 1.

Processes for producing vegetable oils from oil-bearing seeds are general known, as well as the corresponding equipment for the production and extraction of vegetable oils used in a wide variety of applications. So These are obtained vegetable oils in the medical, cosmetic and in the Food area used.

In recent years, attitude to plant products has become Application in the medical and cosmetic field changed significantly. The popularity of natural products has become much stronger, which is reflected in it expresses that in recent years, the eating habits in the Consumers have changed significantly, and the consumer already wants plant edible oils not only in the form as it is derived from the respective product, but asked are already vegetable edible oils with appropriate Flavor components.

A process for the preparation of salad oil is known from DE 41 25 415 A1 which is a mixture of oil or fat made from palm oil a liquid edible oil in a certain weight ratio with immobilized 1,3-specificity lipase in the absence of a transesterification solvent and then fractionating the product in the absence of solvents. This is said to be effective from the present as solid oil palm oil Salad oil produced, the relative proportion of derived from palm oil starting material should be increased in salad oil over conventional methods, and on salad oil obtained in this way is said to have increased cooling resistance having known prepared salad oils.

The oil or fat produced from palm oil has the following parameters: iodine 55 to 75 palmitic From 30 to 42% by weight oleic acid From 42 to 48% by weight linoleic acid up to 20% by weight tripalmitin 2% by weight or less Melting point in the open tube 5 to 25 ° C

These components of the one mixture are mixed with the second mixture component, the liquid cooking oil, in a weight ratio of 5:95 to 95: 5 mixed together and then fractionated.

It is further stated that the oil constituents used may be refined oils, bleached oils and deodorized oils, with the primary object and purpose of this process being to increase the refrigeration resistance of such salad oils. A disadvantage of this method is that it requires a considerable effort in terms of process management and the necessary apparatus training to its realization, and further stated that the well-known methods are primarily chemical methods with which it is not excluded that harmful substances with in the oils to be produced are registered, which in turn have to be eliminated with considerable expense from the recovered oil.
In addition, the method according to DE 41 25 215 A 1 is associated with high costs. This concerns the high-temperature process control of the transesterification as well as the long cooling times.

Reference is also made to DE 41 25 559 C1 and US 5,725,900, from which known is that on the one hand, mixtures of oilseeds, including sunflower, rapeseed and Sesame seeds with wheat germ are pressed together to form an oil and are independent From the application also the oil herbs or spices are mixed. To the others are essential oils derived from parts of plants with one Carrier oil, such as wheat germ and / or grape seed oil mixed.

Furthermore, FR-A-2 684 388 discloses the recovery of vegetable oil known, with fresh and dried plants, for example Spice plants, to be homogenized to a paste and then the oil of the solid and watery Components is separated.

It is an object of the present invention to provide a process for producing enriched develop vegetable oils from different oilseeds that are essential for medical, Cosmetic and food can be used and with the disadvantages of overcome known solutions.

According to the invention the object is achieved with the features of claim 1.

Preferred embodiments and advantageous solutions result from the Dependent claims.

Thus, a process for producing fortified vegetable oils has been developed the oil seeds used with plant parts of spice, medicinal, Duftund Mixed aromatic plants and then subjected to a pressure together.

The procedure for producing these enriched vegetable oils is chosen so that the products used are compacted to a low degree and pressed at low temperatures, so that the valuable ingredients of the spice, medicinal, aromatic and aromatic plants remain in their basic consistency and characterize the vegetable oil obtained as the determining ingredients. Thus, the seasoning plants used determine the flavor, the taste as well as the color, wherein the desired flavor, the desired taste and the color are selectable by the spice plants used in a certain ratio are mixed with the oilseeds.
Vegetable vegetable oils produced in this way have a positive effect on a healthy human diet and promote their living conditions.
This also applies to the presented produced vegetable oils, which are used as medicinal oils, since the ingredients of the used medicinal plants are also preserved in their basic consistency and indwelling as curative ingredients of the obtained vegetable oil.
Such enriched vegetable oils are also interesting for the pharmaceutical and cosmetic sector, since, preferably for the cosmetic sector, fragrance and aroma plants are used, whose ingredients are also preserved and thus can fully develop their effect in use.

An essential advantage of the presented method is that the method steps are so that vegetable oils are extracted without chemical or high thermal influences be with the value-determining ingredients from the plant cells of the attached spice, medicinal, aromatic and aromatic plants are enriched.

For the procedure, it is stated that the basic starting material for oil production, Seeds of different plants, such as seeds of sunflower and rapeseed, with mixed the spice, medicinal, aromatic and aromatic plants in a first process step become a second process step of compacting and a third The process step of pressing followed.

The pressing takes place at pressures which cause break-up of the plant cells, but not their destruction. Likewise, the process temperatures are low Range, so that no thermal damage occur.

Another determining factor for the process is that the oilseed and the spice, medicinal, Duftund Aromatic plants are used in a certain ratio and after the pressing process, the extracted vegetable oil separated from the press cake and Subsequently, the recovered oil for its purification is subjected to a filtration.

As oilseeds come peeled sunflower seeds are used, and also peeled Rapeseed or peeled sesame seeds can be used.

As a spice plants find dried stems and leaves of basil, thyme, Marjoram, oregano, tarragon, parsley, dill, dried onion and garlic Application, whereby also other plant parts can be used, so that the Process for the preparation of enriched vegetable oils not only for the use of is limited to said plant parts.

In the production of fortified vegetable oils for the medical field come medicinal / medicinal plants such as chamomile, St. John's wort, calendula, peppermint, Melissa, artichoke and thyme are used, whereby it is also stated here that other plant parts of medicinal plants can be used.

As fragrance and aroma plants come dried and crushed plant parts, in the Technical term referred to as rhubarb plant parts, such as roses, lavender, lavandin, Violet, jasmine, vanilla, iris and Roman chamomile are used.

The crushing of these parts of plants takes place in size ranges from 1 to 20 mm, the be mixed with the oilseeds in a certain ratio. The ratio of Weight percentages are in the range of 99.9: 0.1 to 50: 50.

After the mixing process, the mixing of the shredded plant parts with the processed oilseeds, this mixture is cold pressed, for example in an oil press, and the resulting heat or heat of pressing reaches values of a maximum of 60 ° C. The flow conditions generated in the press cylinder of the oil press Oil squeezed out of the oilseeds at the nozzle head of the oil press pushes out the ingredients, the oil-soluble ingredients, from the plant parts.
The advantage here is to provide the press cylinder of the oil press with an enveloping container in which the oil is collected and thus protected from environmental influences, so that harmful effects are prevented by atmospheric oxygen and especially the volatile constituents, the essential oils, prevented from volatilizing become.

A vegetable oil obtained in this way is distinguished from conventional spice oils characterized in that the fatty acid spectrum of the respective used Oil plants with the existing vitamins is preserved and additionally from the Plant components which do not contain fatty oil, the essential oils, flavonoids, beta-carotene, Dyes, vegetable phenols and tannins, depending on the presence in the Use coming plant parts are bound in the produced vegetable oil.

The new method is further characterized by the fact that dried pomace from fruit processing and dried berries can be used as plant components whose ingredients are incorporated in the vegetable oil produced.
With the contents of the dissolved ingredients this is much higher than in the usual and known methods of Mazaration and the new method is also much faster and more targeted and feasible with lower financial costs.

The invention will be explained in more detail by way of examples.

For the preparation of fortified vegetable oils for food purposes: Example 1:

Shelled sunflower seeds are made with crushed and dried stems and Leaves of marjoram, which contains about 2% of essential oils, in the ratio of Approximately 95: 5 weight percent mixed, cold pressed and recovered Vegetable oil is then filtered, and as a result, a salad vegetable oil is based of marjoram. The moisture content of the marjoram is less than 10%.

Example 2:

Recycled peeled sunflower seeds are made with prepared, grounded parts of basil in the ratio of approximately 95: 5 weight percent mixed together. The proportion of essential oils in basil is 1 to 2%, wherein the basil is used in size particles of 5 to 10 mm, whose Moisture content <10%.

Example 3:

In an analogous manner as Example 2 is thyme, used here as a spice plant, with a content of essential oils of 2 to 3% and a ratio of 6 to 8% Parts by weight mixed with the treated oilseeds and treated accordingly, so that the end product is a vegetable oil based on thyme.

Example 4:

Tarragon is mixed with the processed oilseeds in a mixing ratio of 8 to 10% Weight percent added in crushed form of approximately 10 mm. The amount of the essential oils in the tarragon is 2%, which the so produced vegetable oil the confer on the determining taste component.

Example 5:

When garlic is used, it will be processed in size and its moisture content <10% and size components 5 to 10 mm prepared oilseed added, mixed and cold pressed, and in the course of the pressing process the essential oils of garlic, lying in the range of 3 to 5%, in the cold produced vegetable oil incorporated.

For the production of enriched vegetable oils in the cosmetic field: Example 1:

Peeled and processed oil seed kernels are crushed and dried Leaves of roses mixed in a ratio of 98.5: 1.5% by weight, cold pressed and then filtered.

Example 2:

Used are shredded and dried plant parts, here the fragrance aromatic plant Violets in relation to the oilseeds of 97.5: 2.5% by weight mixed, pressed and filtered.

For the production of fortified vegetable oils for the medical field: Example 1:

Peeled kernels of the oilseed sunflower or rapeseed or sesame come with Crushed and dried plant parts of chamomile mixed, pressed and then filtered. The mixing ratio is in the range of 98: 2 percent by weight.

Example 2:

Thyme, which is both a spice plant and a medicinal herb, is used Medicinal herb. This thyme contains 2 to 3% of essential oils and is in one Amount of 6 to 8 weight percent, so in the ratio of about 94: 6 weight percent the treated oilseeds mixed and accordingly, as already several times described and treated, and as a result there is an enriched vegetable oil, which can be used as a remedy.

Targeted process control and the specific mixing ratio of oilseeds to the plant parts of the spice, medicinal and aromatic plants used make vegetable oils with different degrees of enrichment, which are then not directly supplied to their use as end products. but serves as a so-called concentrate, as a starting material of further process steps.
This is primarily important for the cosmetic and medical sector, and this is also quite interesting for the food industry.

An example of this is a vegetable oil provided with a high degree of enrichment, which is usable in the cosmetic sector, for example for soap production:
Prepared and peeled kernels of sunflower or rapeseed or sesame are mixed together with ripened portions of lavender in a ratio of 70: 30% by weight, and this mixture is then pressed in the subsequent process stages, separated from the press cake and then filtered.

For a highly enriched vegetable oil for the dining area is following example:

Recycled and shelled sunflower seeds are dried and with dried comminuted portions of basil in a ratio of approximately 65:35 by weight mixed together, the basil in size particles of 5 to 10 mm is used, the degree of moisture is <10%.

When using St. John's Wort, a medicinal medicinal plant, the processed Oil seed kernels with rubbed St. John's wort in a ratio of approximately 65:35 Percent by weight mixed, and it is at the end of the further process steps End product in the form of an intermediate, which is the starting point for Production of vegetable oils, which are used in the medical field.

The essential feature of the process and the examples given is that mixed materials used, the processed oilseeds and the used coming plant parts mixed together and while mixing at low Temperatures are compressed and cold pressed, which determines the value-determining Ingredients dissolved from the cells of the plant materials used, simultaneously with the vegetable oil of the oilseeds released at the same time, in one subsequent step, a separation of recovered vegetable oil and press cake takes place and subsequently subjected to the recovered vegetable oil filtration becomes. It is important that the plant parts used in their grown Structure are involved in the process.

Claims (6)

1. Process for manufacturing enriched vegetable oils from various oil seeds to which additional materials are added. bv pressing and then filtering, for medical. cosmetic and culinary purposes, characterised in that
   prepared, shelled oil seeds are mixed with plant parts from herb, medicinal, scented and aromatic plants with a moisture content of < 15 % and size ranee of between 1 and 20 mm, in a ratio of percentage by weight in the range of 99.9 : 0.1 to 50 : 50. The seeds are then cold pressed, wherebv the value-determining content is removed from the cells of the plant parts and combined with the plant oil. which is simultaneously released from the oil seeds. The extracted vegetable oil is then separated from the oil seed press, and following this undereoes filtration.
2. Process in accordance with Claim 1, characterised in that
   plant parts from herbs such as basil, thyme, marjoram, oregano, tarragon, parsley, dill. dried onion and earlic are incorporated in their fully grown form into the manufacturing process.
3. Process in accordance with Claim 1, characterised in that
   plant parts from medicinal plants such as camomile, St. John's wort, calendula, peppermint, balm. artichoke and thyme are incorporated in their fully grown form into the manufacturing process.
4. Process in accordance with Claim 1, characterised in that
   plant parts from scented and aromatic plants such as roses, lavender, lavandin, violet, iasmine. vanilla. iris root and Roman Camomile are incorporated in their fully grown form into the manufacturing process.
5. Process in accordance with Claims 1 to 4, characterised in that
   the pressing process takes place at temperatures of up to a maximum of 60° C which are created bv sensible heat and heat from the pressing.
6. Process in accordance with Claims 1 to 5, characterised in that
   oilseeds made from prepared, shelled kernels of sunflowers, rape and/or sesame are used.