EP1279723B1 - Procédé de production d'huiles végétales enrichies - Google Patents

Procédé de production d'huiles végétales enrichies Download PDF

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Publication number
EP1279723B1
EP1279723B1 EP01118011A EP01118011A EP1279723B1 EP 1279723 B1 EP1279723 B1 EP 1279723B1 EP 01118011 A EP01118011 A EP 01118011A EP 01118011 A EP01118011 A EP 01118011A EP 1279723 B1 EP1279723 B1 EP 1279723B1
Authority
EP
European Patent Office
Prior art keywords
oil
plant parts
accordance
seeds
vegetable oils
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP01118011A
Other languages
German (de)
English (en)
Other versions
EP1279723A1 (fr
Inventor
Wolfram Dr. Junghanns
Engelbert Grzeschik
Rainer Piela
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Individual
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Individual
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Publication date
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Priority to EP01118011A priority Critical patent/EP1279723B1/fr
Priority to DE50106323T priority patent/DE50106323D1/de
Priority to AT01118011T priority patent/ATE296343T1/de
Publication of EP1279723A1 publication Critical patent/EP1279723A1/fr
Application granted granted Critical
Publication of EP1279723B1 publication Critical patent/EP1279723B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/022—Refining
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing

Definitions

  • the invention relates to a process for the preparation of enriched vegetable oils the preamble of claim 1.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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,Wund 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.
  • oilseeds come peeled sunflower seeds are used, and also peeled Rapeseed or peeled sesame seeds can be used.
  • 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.
  • 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.
  • 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%.
  • 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 2 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.
  • 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.
  • garlic 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.
  • fragrance aromatic plant Violets 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.
  • 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.
  • 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.
  • 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.
  • 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%.
  • 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.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)

Claims (6)

  1. Procédé permettant de produire des huiles végétales enrichies, issues de différentes graines oléagineuses dont les additifs sont mélangés par une pressurisation, puis un filtrage à des fins médicales, cosmétiques et alimentaires, caractérisé par le fait que
    les graines oléagineuses traitées et pelées, contenant des éléments de plantes aromatiques, médicinales et odorantes et dont la teneur en humidité se situe autour de < 15 % et les structures de tailles sont comprises entre 1 et 20 mm, par rapport aux pourcentages en poids compris entre 99.9 : 0.1 et 50 : 50. sont mélangées et pressurisées à froid, moyennant quoi les substances issues de cellules d'éléments végétaux et destinées à l'évaluation sont ainsi dissoutes et liées dans l'huile végétale des graines oléagineuses, en même temps produite, une séparation de l'huile végétale obtenue et du tourteau est ensuite effectuée et l'huile végétale obtenue est soumise à un filtrage.
  2. Procédé conformément à la revendication n°1, caractérisé par le fait que
    les éléments des plantes aromatiques, telles que le basilic, le thym, la marjolaine, l'origan, l'estragon, le persil, l'aneth, les oignons séchés et l'ail sont intéerés. dans leur structure naturelle, dans le processus de fabrication.
  3. Procédé conformément à la revendication n° 1, caractérisé par le fait que
    les éléments des plantes médicinales, telles que la camomille, le millepertuis, le souci. la menthe poivrée, la mélisse. les artichauts et le thym sont intégrés, dans leur structure naturelle, dans le processus de fabrication.
  4. Procédé conformément à la revendication n°1, caractérisé par le fait que
    les éléments des plantes odorantes et aromatiques, telles que les roses, la lavande, le lavandin, la violette, le jasmin, la vanille, les racines d'iris et la camomille romaine sont intégrés, dans leur structure naturelle, dans le processus de fabrication.
  5. Procédé conformément aux revendications n°1 à n°4, caractérisé par le fait que
    le procédé de pressurisation s'opère à des températures pouvant atteindre 60° C en raison de la chaleur propre et de la chaleur de la pressurisation.
  6. Procédé conformément à l'une des revendications n°1 à n°5, caractérisé par le fait que
    les graines du tournesol, du colza et/ou du sésame, pelées et traitées sous forme de graines oléagineuses, sont utilisées.
EP01118011A 2001-07-25 2001-07-25 Procédé de production d'huiles végétales enrichies Expired - Lifetime EP1279723B1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP01118011A EP1279723B1 (fr) 2001-07-25 2001-07-25 Procédé de production d'huiles végétales enrichies
DE50106323T DE50106323D1 (de) 2001-07-25 2001-07-25 Verfahren zur Herstellung angereicherter pflanzlicher Öle
AT01118011T ATE296343T1 (de) 2001-07-25 2001-07-25 Verfahren zur herstellung angereicherter pflanzlicher öle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01118011A EP1279723B1 (fr) 2001-07-25 2001-07-25 Procédé de production d'huiles végétales enrichies

Publications (2)

Publication Number Publication Date
EP1279723A1 EP1279723A1 (fr) 2003-01-29
EP1279723B1 true EP1279723B1 (fr) 2005-05-25

Family

ID=8178133

Family Applications (1)

Application Number Title Priority Date Filing Date
EP01118011A Expired - Lifetime EP1279723B1 (fr) 2001-07-25 2001-07-25 Procédé de production d'huiles végétales enrichies

Country Status (3)

Country Link
EP (1) EP1279723B1 (fr)
AT (1) ATE296343T1 (fr)
DE (1) DE50106323D1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009048534A1 (de) 2009-10-02 2011-04-14 Engelbert Grzeschik Süßwarenemulsion mit Kaffeegeschmack

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110862864A (zh) * 2019-11-29 2020-03-06 怀化盛源油脂有限公司 调味油及其制备方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB601529A (en) * 1943-01-19 1948-05-07 Joseph Michael Van Eekeren Mustard product and process of manufacturing the same
US2817591A (en) * 1953-12-14 1957-12-24 Romagnan Lucien Marius Method of extracting the content of vegetal cells through mechanical means
FR2207652A1 (en) * 1972-11-24 1974-06-21 Malvoisin Jean Emulsion base for food product - by grinding immature seeds with vegetable or fruit extracts
FR2684388B1 (fr) * 1991-11-29 1995-03-03 Christian Pinatel Procede de fabrication d'huile vegetale a usage cosmetique et huile corporelle obtenue.
JP3571738B2 (ja) * 1993-07-20 2004-09-29 吉原製油株式会社 芳香油の製造方法
GB9509811D0 (en) * 1995-05-15 1995-07-05 Cerestar Holding Bv Co-pressing of oilseeds
JP3816262B2 (ja) * 1998-09-30 2006-08-30 花王株式会社 セラミド産生促進剤
DE10101638C2 (de) * 2000-01-20 2002-06-13 Wolfram Junghanns Verfahren zur Herstellung angereicherter, pflanzlicher Speiseöle

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009048534A1 (de) 2009-10-02 2011-04-14 Engelbert Grzeschik Süßwarenemulsion mit Kaffeegeschmack
DE202009018750U1 (de) 2009-10-02 2013-02-07 Engelbert Grzeschik Süßwarenemulsion mit Kaffeegeschmack

Also Published As

Publication number Publication date
DE50106323D1 (de) 2005-06-30
EP1279723A1 (fr) 2003-01-29
ATE296343T1 (de) 2005-06-15

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