ES2499765B1 - PROCEDURE TO REDUCE THE AMARGOR AND PICOR OF AN OLIVE OIL. - Google Patents

PROCEDURE TO REDUCE THE AMARGOR AND PICOR OF AN OLIVE OIL. Download PDF

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Publication number
ES2499765B1
ES2499765B1 ES201330438A ES201330438A ES2499765B1 ES 2499765 B1 ES2499765 B1 ES 2499765B1 ES 201330438 A ES201330438 A ES 201330438A ES 201330438 A ES201330438 A ES 201330438A ES 2499765 B1 ES2499765 B1 ES 2499765B1
Authority
ES
Spain
Prior art keywords
olive oil
procedure
amargor
picor
reduce
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 - Fee Related
Application number
ES201330438A
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Spanish (es)
Other versions
ES2499765A1 (en
Inventor
Alfonso Manuel MONTAÑO GARCIA
Luis Enrique CARRASCO NEVADO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL AGROALIMENTARIO "EXTREMADURA" (CTAEX)
EMPRESARIAL DE INVESTIGACION CT TECNOLOGICO NAC AGROALIMENTARIO EXTREMADURA CTAEX ASOC
Original Assignee
ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL AGROALIMENTARIO "EXTREMADURA" (CTAEX)
EMPRESARIAL DE INVESTIGACION CT TECNOLOGICO NAC AGROALIMENTARIO EXTREMADURA CTAEX ASOC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL AGROALIMENTARIO "EXTREMADURA" (CTAEX), EMPRESARIAL DE INVESTIGACION CT TECNOLOGICO NAC AGROALIMENTARIO EXTREMADURA CTAEX ASOC filed Critical ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL AGROALIMENTARIO "EXTREMADURA" (CTAEX)
Priority to ES201330438A priority Critical patent/ES2499765B1/en
Publication of ES2499765A1 publication Critical patent/ES2499765A1/en
Application granted granted Critical
Publication of ES2499765B1 publication Critical patent/ES2499765B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Cosmetics (AREA)

Abstract

La invención es un procedimiento para reducir los atributos de “amargor” y “picante” en un aceite de oliva, que comprende introducir oxígeno en dicho aceite de oliva a una concentración de entre 0,1 y 5 ml por litro de aceite y mes, durante un periodo de entre 10 y 120 días. La temperatura de dicho procedimiento puede oscilar entre 10 y 35°C.The invention is a process for reducing the attributes of "bitterness" and "spicy" in an olive oil, which comprises introducing oxygen into said olive oil at a concentration of between 0.1 and 5 ml per liter of oil and month, over a period of 10 to 120 days. The temperature of this procedure can range between 10 and 35 ° C.

Description



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Claims (1)



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ES201330438A 2013-03-26 2013-03-26 PROCEDURE TO REDUCE THE AMARGOR AND PICOR OF AN OLIVE OIL. Expired - Fee Related ES2499765B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201330438A ES2499765B1 (en) 2013-03-26 2013-03-26 PROCEDURE TO REDUCE THE AMARGOR AND PICOR OF AN OLIVE OIL.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201330438A ES2499765B1 (en) 2013-03-26 2013-03-26 PROCEDURE TO REDUCE THE AMARGOR AND PICOR OF AN OLIVE OIL.

Publications (2)

Publication Number Publication Date
ES2499765A1 ES2499765A1 (en) 2014-09-29
ES2499765B1 true ES2499765B1 (en) 2015-07-15

Family

ID=51587128

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201330438A Expired - Fee Related ES2499765B1 (en) 2013-03-26 2013-03-26 PROCEDURE TO REDUCE THE AMARGOR AND PICOR OF AN OLIVE OIL.

Country Status (1)

Country Link
ES (1) ES2499765B1 (en)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69704330T2 (en) * 1996-12-20 2001-08-09 Unilever N.V., Rotterdam Debittering of olive oil
ES2325296B1 (en) * 2008-02-29 2010-06-07 Consejo Superior De Investigaciones Cientificas PROCEDURE AND DEVICE FOR THE ELIMINATION OF THE TABLE OLIVES AND PRODUCT AMARGER AS OBTAINED.

Also Published As

Publication number Publication date
ES2499765A1 (en) 2014-09-29

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