ES2512340B1 - Procedure for obtaining an oil with improved sensory characteristics obtained by the joint processing of olives and nuts - Google Patents

Abstract

Method of obtaining an oil with improved sensory characteristics obtained by the joint processing of olives and walnuts. # The present invention relates to a process for obtaining olive oil with walnuts comprising the joint milling stage of the whole olive and the nut, the oil obtained by said procedure and its food and cosmetic use.

Description

The present invention relates to the process of obtaining olive oil, particularly of the Picual variety, with nuts. Also, the invention relates to nut oil obtained by said process whose sensory profile is improved. Therefore, the invention could be framed in the field of oils.

STATE OF THE PREVIOUS TECHNIQUE

The virgin olive oil obtained from olives of the Picual variety has very particular sensory characteristics that make it easily identifiable in all the oils obtained from other olive varieties. It is a fruity oil, with a flavor that is characterized by being slightly bitter, spicy and astringent. As for its smell, its characteristic attributes are the green aroma with notes of fig, wood and tomato, with nuances common to other varieties such as almonds, bananas and apples, among others. Often their characteristic attributes of flavor and aroma mentioned above are manifested in a high intensity, which reduces their sensory assessment by the consumer.

With regard to their chemical composition, Picual variety oils are characterized by their high content of oleic acid (monounsaturated) and their relatively low content of polyunsaturated fatty acids (Iinoleic and linolenic). On the other hand, it is also a variety that usually has a high content of natural polyphenolic compounds, fundamentally responsible for its bitterness and itching attributes.

The factors that determine the sensory characteristics of virgin olive oils obtained from the Picual variety are, in general, common to the rest of the oils of other varieties. Among the main factors we can highlight those related to the cultivation of the olive tree (irrigation dose and ripening state of the fruit at the time of harvesting) and the conditions of oil production in the oil mill (olive milling conditions, temperature and milkshake time, ground oil separation conditions by centrifugation, etc.) (Angerosa, F; Servili, M; Selvaggini, R; Taticchi, A; Esposto, 8; Montedoro, G "Volatile compounds in virgin olive oil: occurrence and their relationship with the qualityH JOURNAL OF CHROMATOGRAPHY A, 1054 (1-2), 17-31 (2004) Y Servili, M; Selvaggini, R; Esposto, S; Taticchi, A; Montedoro, G; Morozzi, G UHealth and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affeet their occurrence in the oi! "JOURNAL OF CHROMATOGRAPHY A, 1054 (1-2), 113-127 (2004)). The most frequently used procedure to prevent its intrinsic taste and aroma characteristics from reaching undesirable values is the decrease in temperature during oil production, particularly during the pulp shaking (Servili, M; Taticchi, A; Esposto, S ; Selvaggini, R; Montedoro, GF UEffect of some technological parameters of mechanical extraction process on the f1avour components of virgin olive oil "FLAVOUR RESEARCH AT THE OAWN OF THE TWENTY-FIRST CENTURY. Editor (s): LeQuere, JL; Etievant, PX , Pages: 715-718 (2003)).

During the process of obtaining virgin olive oil, the activity of the enzymatic content of the fruit has a determining effect on the composition in minor components of the resulting oil, both in those responsible for its bitter and spicy taste (polyphenols, (Romero-Segura, Carmen; García-Rodriguez, Rosa; Sanchez-Ortiz, Araceli; Sanz, Carlos; Perez, Ana G. "The role of olive betaglucosidase in shaping the phenolic profile of virgin olive oil" FOOD RESEARCH INTERNATIONAL, 45 (1), 191- 196 (2012) Y Garcia-Rodriguez, Rosa; Romero-Segura, Carmen; Sanz, Carlos; Sanchez-Ortiz, Araceli; Perez, Ana G. uRole of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oir FOOD RESEARCH INTERNATIONAL , 44 (2), 629-635 (2011)) and those responsible for its aroma (volatile components, (Sanchez-Ortiz, Araceli; Romero-Segura, Carmen; Sanz, Carlos; Perez, Ana G. uSynthesis of Volatile Compounds of Virgin Olive Oil Is Limited by the Lipoxygenase Ac tivity Load during the Oil Extraction Process "JOURNAL OF AGRICULTURAL ANO FOOO CHEMISTRY, 60 (3), 812-822 (2012), Ridolfi, M; Terenziani, S; Patumi, M; Fontanazza, G uCharacterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation "JOURNAL OF AGRICULTURAL ANO FOOO CHEMISTRY, 50

(4) 835-839 (2002), Angerosa, F; Basti, C "Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness ~ ITAlIAN JOURNAL OF FOOD SCIENCE, 13 (4), 421-428 (2001)", Angerosa, F; Basti, C; Vito, R "Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of sorne Italian cultivars" JOURNAL OF AGRICUL TURAL ANO FOOO CHEMISTRY, 47 (3) 836-839 (1999) Y Morales, MT; Angerosa, F; Aparicio, R ~ Effect of the exlraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications ~ FATS and OILS, 50 (2), 114-121 (1999)).

Recently García-Mesa et al. They highlighted the importance of the fatty acid composition of virgin olive oil in the intensity with which the bitterness / itching of said oil is perceived. Thus, with equal concentration of polyphenolic components responsible for bitterness / itching, the intensity with which this sensory attribute is perceived decreases the more polyunsaturated is the fatty acid composition of the oil (Garcia-Mesa, Jose A .; Pereira-Caro, Gerna ; Fernandez Hernandez, Antonia; Civantos, Concepción García-Ortiz; Mateos, Raquel ulnfluence of lipid matrix in the bitterness perception of virgin olive oil "FODD QUALlTY AND PREFERENCE, 19 (4) 421-430 (2008)). the proportion of monounsaturated (oleic) fatty acids increases the bitterness / itching is perceived with greater intensity.This is the case of oils of the Picual variety, which have a proportion in oleic acid (monounsaturated) higher than most of the oils of Olive obtained from other varieties of olive.In addition its content in polyphenols is of the highest (Uceda, M., Hermoso, M., Aguilera, MP "Quality of Olive Oil ~ In Olive Cultivation or (6th Edition) Barranco, D. FernandezEscobar, R. MUNOI-PRENSA LIBROS, S.A., 2008). The combination of both circumstances (its high content in polyphenols and its low establishment) make this variety frequently originate oils with a very pronounced bitterness.

Focusing on the aroma of the oil, it is largely determined by the activity of the lipoxygenase route. This is affected by various factors, among which are the olive variety, its ripening state, the conditions of beating the pasta, the presence or not of the bone of the olive, the concentration of oxygen, etc.

Recently (Sánchez-Ortiz, Araceli; Perez, Ana G .; Sanz, Carlos "Cultivate differences on nonesterified polyunsaturated fatty acid as a limiting factor tor the biogenesis ef virgin olive oil aroma" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55 (19) 7869 -7873 (2007)) it has been shown that the concentration of free polyunsaturated fatty acids (not esterified) is a limiting factor in the genesis of the virgin olive oil aroma, since these fatty acids are the main substrate for the activity enzymatic8. This would limit the aromatic potential of oils obtained from olive varieties richer in oleic acid (monounsaturated) compared to other varieties richer in linolenic acid (polyunsaturated). This would be the case of the Picual variety (with a high content of oleic acid) which, on the contrary, has an enzymatic level superior to other varieties. As these authors have shown, the addition of linolenic acid during olive processing leads to obtaining oils with a much more intense aromatic profile.

The novelty of this invention consists in the addition of walnut to the olive prior to its processing by means of the conventional virgin olive oil extraction system. Thus, prior to the milling of the olive, it is mixed with nuts, in a proportion of between 1 and 20% (by weight) of the latter. Then, the mixture is processed in a conventional manner to obtain the "virgin olive oil ~, by grinding the fruit (from the olive and nut mixture in this case), milled the pulp and separating the oil by centrifugation. Since the added nut also has an important fatty content, the resulting "olive oil" is partly enriched in the oil provided by the mixed nut. The advantages and innovation of this procedure are described below.

The object of the present invention is not only to obtain an olive oil mixed with the dried fruit used. The object is not to obtain an olive oil "enriched" in walnut oil or flavored with it. There are numerous references in the state of the art on obtaining olive oils and nuts, in particular nuts, by simply mixing these oils (GB2392448, W02010149815, CN101884351, CN101690526 and CN1 02224858).

As background of the state of the art, in relation to the joint milling of olives with other products to incorporate the resulting olive oil certain components that give the oil obtained certain additional properties, we find some references:

On the one hand, the joint milling of olives with olive leaves has been described to fortify the oil obtained in oleanolic acid, present in the olive leaf, and thus improve the nutritional characteristics of the oil obtained (US6338865).

On the other hand, the olive is ground with other products to incorporate certain aromas of the additional products used into the oil obtained. Thus, Di Giovachino et al (DiGiovacchino, L; Angerosa, F; DiGiacinto, L ~ Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation ~ JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 73 (3) 371-374 ( 1996)) also add olive leaf to the olive during the grinding of the fruit, in this case with the aim of improving the oil's sensory profile. In this study the authors demonstrate that the addition of olive leaf by a percentage of 1-5% increases the intensities of the "green fruity ~ and the ~ bitterness" of the oil. The authors justify this increase by the release of chloroplasts during the grinding of the leaves, as it has been demonstrated (Hatanaka, A., "Biosynthesis 01 Leal Alcohol" BULLETIN OF THE INSTITUTE FOR CHEMICAL RESEARDCH, KYOTO UNIVERSITY 61: 180- 192 (1983), Hatanaka, A., J. Kajiwara, J. Sekiya, and S. Inouye. "Solubilization and Properties of Enzyme-Cleaving 13-L-Hydroperoxy Linolenic Acid in Tea Leaves ~ PHYTOCHEMISTRY 21: 13-22 (1982 ) and Olias, JM, AG Pérez, JJ Rios, and LC Sanz "Aroma of Virgin Olive Oil: Biogenesis of the" Green "Odor Notes ~ JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 41: 2368-2373 (1993)) that enzymatic activity Responsible for these attributes occurs in the lamellae of chloroplasts.

With the same objective of modifying the sensory profile of the oil, although in this case by the incorporation of additional attributes not naturally present in the oil, a process of joint milling of the olive with flavoring agents has been described, including generically aromatic herbs, vegetables, fruits, garlic and onions, mushrooms and mushrooms, spices and nuts, among which almonds, hazelnuts and pifions (US2002 / 0164413). The objective pursued by the invention is the efficient and stable incorporation into the oil obtained from the sensory attributes provided by the additional materials used. Despite the general declaration of the products mentioned above in their claims, only real data of oils fortified with onion, garlic, clove and rosemary leaves are provided. No data or result related to the use of nuts is provided, among which only almonds, hazelnuts and pifions would theoretically be included. In this proposal, the basis for obtaining aromatized olive oils would be the mere incorporation of the aromatic components of the added materials, without justifying the biochemical reasons of these modifications of the aromas of the resulting oils.

Thus, the difference between what is described in the state of the art and the present invention is that, in the present invention, a joint processing of olives with nuts is carried out in which the linolenic acid content existing during the process is increased of grinding and milkshake of the olive, particularly in varieties such as Picual, so that oils with a higher aromatic intensity are obtained. The proposed means to increase the linolenic acid content is to add another raw material (nuts) during milling of the olive, which provides a certain amount of fat with a higher content of polyunsaturated acids. When processed together, the polyunsaturated lipids of the nuts add to those of the olive, increasing the concentration of substrate available for the activity of the enzymes that generate the volatile components responsible for the aroma of the oil.

In the case of the Picual variety, the fat content at the time of collection can be between 15-30% by weight. Its typical composition in the majority fatty acids is the following (Uceda, M., Hermoso, M., Aguilera, M.P. ~ Olive Oil Quality "In El Cultivo Del Olivo (6th Edition) Barranco, D. Fernandez-Escobar,

R. MUNDI-PRENSA LIBROS, S.A., 2008):

Saturated Fatty Acids:

-

Palmitic Acid (C16): 11%

-

Stearic Acid (C18): 3% Monounsaturated Fatty Acids:

-

Oleic Acid (C'18): 76%

Polyunsaturated Fatty Acids: -Linoleic Acid (C "18): 5% -Linolenic Acid (C" '18): <1%

We see that in the olive oil of the Picual variety, the major fatty acid is Oleic Acid, with Linolenic Acid being very minor. Therefore, according to the reasons mentioned above it is an oil with a very low content in the substrate of the enzymes that generate the final aromas of the oil.

For its part, the typical oil content of the nut is around 50-70%, its average fatty acid composition being as follows:

Saturated Fatty Acids: - Palmitic Acid (C16): 7% - Stearic Acid (C18): 2%

Monounsaturated Fatty Acids:-Oleic Acid (C'18): 23%

Polyunsaturated Fatty Acids: -Linoleic Acid (C "18): 54% -Linolenic Acid (C" '18): 14%

Therefore, polyunsaturated fatty acids clearly predominate in the nut, so their addition to the Picual variety olive for joint grinding will increase the proportion of polyunsaturated fatty acids in the initial product mixture and throughout the entire process of oil processing

In addition to this main objective of improving the aroma of the oil obtained, there is a second cause that justifies the practice that is intended to be patented. This is related to the perception of bitterness / itching of the resulting oils. As already mentioned above, the increase in the degree of polyunsaturation of the oil decreases the intensity of the perceived bitterness-itching, with equal concentration of polyphenolic compounds. In the present proposal, this effect is achieved with the addition of nuts during milling, whose content in polyunsaturated fatty acids is incorporated into the resulting oil, reducing its bitterness-itching due to the aforementioned causes.

As a third additional effect of this invention, the resulting oil obtained by joint milling with nuts is enriched in polyunsaturated fatty acids, which enhances its nutritional value, but this effect does not represent any substantial novelty with respect to the background described previously discussed in the This fact is achieved by simple mixing of different types of oil afterwards.

Another additional effect is that the ~ virgin olive oil "obtained by the process described here is" flavored "with the sensory attributes of the nuts added during milling. This merely additive effect does not imply any relevant novelty, since there are innumerable aromatized olive oils existing in the market.

In summary, the object of the present invention proposal is to obtain a new vegetable oil, which is based on virgin olive oil, obtained by joint processing of olives and nuts, with improved organoleptic properties with respect to those of oil of conventional virgin olive.

Thus, the present invention describes a process for obtaining a new oil by joint processing of nuts with the olive, so that the resulting oil has improved organoleptic properties with respect to those of the starting oil. The improvements obtained in the sensory profile of the resulting oil, with respect to those of the virgin olive oil obtained in a conventional manner, "are an increase in the intensity and variety of its aromas, due to the increase in the enzymatic activity causing these aromas as as a result of the increase in the concentration of its substrate, and a reduction in the perception of its bitterness-itching, also due to the increase in the degree of polyunsaturation of the resulting oil.These properties are different and better than those obtained by simple mixing afterwards. of oils, for the reasons stated above.

DESCRIPTION OF THE INVENTION

Thus, the present invention relates to a process for obtaining olive oil with walnut comprising the following steps:

8. Joint grinding of the whole olive and the nut without shell, to obtain a ground paste;

b.

milkshake of the ground paste obtained in step (a) to promote oil separation;

C.

separation of the oil from the crude obtained in step (b), by centrifugation in a horizontal centrifuge (decanter); Y

d.

clarification of the resulting oil in step (e), by centrifugation in vertical plate centrifuge.

Another aspect of the present invention relates to olive oil with walnut obtained by the process described above.

Another aspect of the present invention relates to the use of the oil described above as food, preferably as food for human or animal consumption, and more preferably as food for human or animal consumption where the food is a food condiment.

Another aspect of the present invention relates to the use of the oil described above as a cosmetic, preferably as a cosmetic where the cosmetic is a body lotion, and more preferably as a cosmetic where the cosmetic is a body lotion for dermatological or cosmetic use.

In another embodiment the invention relates to the process described above, where the milling of step (a) is carried out in a mill that is selected from a stone mill, disk mill or hammer mill.

In another embodiment the invention relates to the process described above, where step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a dough temperature during the shake below 22 oC.

In another embodiment the invention relates to the process described above, where step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a dough temperature during the shake below 18 oC.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; Y step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of dough during shaking less than 22 oC, preferably less than 18 oC.

In another embodiment the invention relates to the process described above, where the centrifugation of step (e) is horizontal centrifugation or by pressure centrifugation in a vertical press of capachos.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of dough during shaking less than 22 oC, preferably less than 18 oC; Y the centrifugation of step (c) is horizontal centrifugation or by centrifugation by pressure in a vertical press of capachos.

In another embodiment the invention relates to the process described above, where the clarification centrifugation of step (d) is vertical centrifugation of cymbals,

or by simple natural decantation.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of

dough during shaking less than 22 oC, preferably less than 18 oC; the centrifugation of step (e) is horizontal centrifugation or by pressure centrifugation in a vertical press of capachos; and the clarification centrifugation of step (d) is vertical centrifugation of cymbals, or by simple natural decantation.

In another embodiment the invention relates to the process described above, where the olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; Y The olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of pasta during shaking below 22 oC; Y The olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of pasta during shaking below 18 oC; Y The olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer.

For a time between 30 and 60 minutes, with a dough temperature during the shake of less than 22 ° C, preferably less than 18 ° C; and the olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: the centrifugation of step (e) is horizontal centrifugation or by centrifugation by pressure in a vertical press of capachos; Y The olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of dough during shaking less than 22 oC, preferably less than 18 oC; the centrifugation of step (c) is horizontal centrifugation or by centrifugation by pressure in a vertical press of capachos; Y The olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: the clarification centrifugation of step (d) is vertical centrifugation of cymbals, or by simple natural decantation; Y The olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of dough during shaking less than 22 oC, preferably less than 18 oC;

the centrifugation of step (e) is horizontal centrifugation or by pressure centrifugation in a vertical press of capachos; the clarification centrifugation of step (d) is vertical centrifugation of cymbals, or by simple natural decantation; and the olive is selected from Picual variety olive.

In another embodiment the invention relates to the process described above, where between 1 and 20% by weight of nut is added.

In another embodiment the invention relates to the process described above, where between 2 and 10% by weight of nut is added.

In another embodiment the invention relates to the process described above, where 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where: step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of pasta during shaking below 22 oC; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where:

step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of pasta during shaking below 18 oC; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of dough during shaking less than 22 oC, preferably less than 18 oC; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where: the centrifugation of step (c) is horizontal centrifugation or by centrifugation by pressure in a vertical press of capachos; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of dough during shaking less than 22 oC, preferably less than 18 oC; the centrifugation of step (c) is horizontal centrifugation or by centrifugation

by pressure in a vertical press of capachos; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where: the clarification centrifugation of step (d) is vertical centrifugation of cymbals, or by simple natural decantation; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

In another embodiment the invention relates to the process described above, where: the milling of step (a) is carried out in a mill that is selected from stone mill, disk mill or hammer mill; step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a temperature of dough during shaking less than 22 oC, preferably less than 18 oC; the centrifugation of step (c) is horizontal centrifugation or by centrifugation by pressure in a vertical press of capachos; the clarification centrifugation of step (d) is vertical centrifugation of cymbals, or by simple natural decantation; the olive is selected from Picual variety olive; Y 1 to 20% by weight of walnut is added, preferably between 2 and 2 10% walnut weight, and more preferably 5% walnut weight is added.

Throughout the description and claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or Steps. For experts in the field, other objects, advantages and characteristics of the invention will come off in part from the description and in part from the practice of invention. The following examples and figures are provided by way of illustration, and They are not intended to be limiting of the present invention.

Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention. The following examples and figures are provided by way of illustration, and are not intended to be limiting of the present invention.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1. Result of the sensory profile provided by the Test Panel, for the two oils studied.

Figure 28. Chromatogram of volatile compounds between 7 and 15 minutes. Signal (S) versus time in minutes (T) is represented. (1) Picual, (2) nut, (3) Picual plus nut, (4) new oil.

Figure 2b Chromatogram of volatile compounds between 15 and 22 minutes. Signal (8) is represented against time in minutes (T). (1) Picual, (2) nut, (3) Picual plus nut, (4) new oil.

Figure 2c Chromatogram of volatile compounds between 22 and 29 minutes. Signal (S) versus time in minutes (T) is represented. (1) Picual, (2) nut, (3) Picual plus nut, (4) new oil.

Figure 2d Chromatogram of volatile compounds between 29 and 45 minutes. Signal (8) is represented against time in minutes (T). (1) Picual, (2) nut, (3) Picual plus nut, (4) new oil.

Figure 2e Chromatogram of volatile compounds between 45 and 60 minutes. Signal (S) versus time in minutes (T) is represented. (1) Picual, (2) nut, (3) Picual plus nut, (4) new oil.

EXAMPLES

EXAMPLE 1

For the realization of the examples, a microalmazara composed of a sieve mill, a horizontal mixer, a two phase decanter and a vertical centrifuge was used to clarify the oil obtained. The paste injection rate was 100 kg / h. No water or talcum was added during grinding. The shake was performed at room temperature, without heat, for 40 minutes.

Two batches of initial product were prepared using Picual and walnut olives. The first, used as a witness, was composed only of olives. The second contained 5% (by weight) nut without shell. This item consisting of olives and nuts was homogenized and mixed before grinding.

Both lots were processed separately by the conventional two-stage virgin olive oil manufacturing process. These stages are:

one.

Grinding with a hammer mill and sieve with a hole size of 5 mm. This stage aims to break the cellular tissue of the raw material (olive alone in the first case or mixture of olive and nut in the second). When the cell tissue breaks, the oil contained within the cells is released. At the same time the oil is contacted with the enzymes that were initially present in other parts of the cell, which starts the generation of aromas and flavors in the oil.

2.

Milkshake of the ground pasta in a horizontal mixer at room temperature for 40 minutes. During this stage it is propitiated that the microscopic drops of oil initially released with the grinding are joined together, forming larger drops. During the shake, the generation of aromas and flavors continues due to the action of enzymes on their substrates (polyunsaturated fatty acids).

3.

Oil separation by centrifugation. The beaten paste is injected into a horizontal centrifuge or decanter by means of a Solomonic pump. The application of the centrifugal force that is carried out inside the centrifuge

horizontal or decanter causes the main components of the whipped paste (solid matter, aqueous phase and oil phase) to separate. The arrangement of the centrifuge outlets is such that the oil phase is obtained on the one hand and a wet paste (alperujo) on the other.

5 4. Clarification of the oil by centrifugation. The oil phase obtained in the previous stage still has a small amount of moisture and pulp remains that must be removed. This is carried out again by centrifugation, in this case in a vertical centrifuge of saucers, with which the final product is obtained: virgin olive oil of the Picual variety, in the first batch, and oil of

10 olive and walnut, in the second.

The oils obtained were analyzed to determine their acid composition

fatty, and thus verify that the expected effect is obtained. The method of analysis

employee was the one included in Regulation (EC) 2568/91.

15 The results obtained are shown in Table 1, where the composition in the main fatty acids of the oil obtained in the first batch (100% Picual olive) and in the second batch (Picual Olive with 5% by weight of nuts) ):

20 Table 1. Composition in Fatty Acids of the oils produced

Fatty Acid C16 C18 C18 'C18 "C18

Walnut 0% 14.70 2.19 76.32 3.87 0.73 Walnut 5% 13.33 2.23 67.33 11.70 2.32

Table 1

As can be seen, the addition of nuts in the initial mixture produces, as expected, an increase in the content of polyunsaturated fatty acids in the resulting oil. Thus, an increase in the content of the Linoleic (C "18) and Linolenic (C" 18) polyunsaturated acids is observed, while there is a parallel decrease in the saturated (Stearic, C16) and monounsaturated acids

30 (Oleico, C'18).

To assess the effect of the addition of nuts, and the consequent increase in the proportion of polyunsaturated fatty acids during the oil production process, in the sensory characteristics of the oil obtained, the sensory profile of the two oils was evaluated according to the method of Test panel

Figure 1 shows the result of the sensory profile provided by the Test Panel, for the two oils studied. In both oils there was a total absence of defects, so these attributes have not been included in Figure 1.

As can be seen in Figure 1, the addition of walnuts in the olive oil production process produced an important modification in the sensory profile of the resulting oil, a modification that is totally in line with the expected result due to the additional contribution of acids polyunsaturated fatty acids that introduce the joint milling of nuts with the olive.

The sensory profile of the oil obtained from the olive processing of the Picual variety is typical of this variety. Thus, this oil has the following characteristics:

-

An intense fruity

-

An important bitterness and itching, particularly the latter

-

An appreciable aroma of green

-

An absence of sweet attribute

-

An appreciable astringent character

-

A typical fig tree aroma, typical of the Picual variety

-

A marked almond and banana aroma

-

A typical tomato aroma, typical of this olive variety

On the other hand, the sensory profile of the oil obtained from the Picual olive batch containing 5% of walnut underwent important modifications:

-

The fruity hardly varied, suffering only a small decrease -The bitterness and itching were noticeably reduced, particularly the latter -The green aroma was not modified

The sweet attribute increased remarkably

The astringent character disappeared completely

The aroma of almond and banana suffered a small reduction

The aroma of tomato and fig tree, typical of the Picual variety, disappeared

completely

An appreciable aroma of red fruits and nuts appeared

In view of the differences in sensory profile of the oils analyzed, it is proven that the objective pursued is fully achieved.

Thus, the addition of 5% of walnut to the olive causes a drastic change in the sensory profile of the resulting oil, transforming the aroma and typical flavor of a good extra virgin olive oil of the Picual variety into a totally different aroma and flavor in the oil obtained by joint milling of olive and walnut. Thus, maintaining the intensity of fruity and green aroma, there is an important reduction in bitterness and itching, typical sensory attributes of the olive oil of the Picual variety. In other sensory attributes, the modification of the sensory profile is radical, as is the case of the appearance of the sweet attribute and, on the contrary, the total disappearance of the astringent attribute, typical of the Picual. Other drastic changes are observed in typical attributes of the Picual variety, such as fig and tomato aromas, which disappear completely due to the addition of nuts.

Therefore, it is found that the application of the procedure described in the present invention leads not to obtain an oil of the Picual variety enriched with the typical aromas of nuts but, on the contrary, to obtain an oil with properties radically different sensory to those of Picual oil.

EXAMPLE 2

To demonstrate that the oil obtained by the joint milling of olives and nuts is the result of the modification of the biosynthetic routes of aromatic generation during the olive oil production process, as a consequence of the addition of the polyunsaturated fatty acids it provides the nut, and that this effect is different from the simple aromatization of the oil by the addition of a substance

flavoring, and which, in turn, is different from the oil that would be obtained by simply mixing an olive oil with a nut oil afterwards, an analysis of volatile components in different types of oils was performed.

The types of oils analyzed were the following:

•

Extra virgin olive oil obtained by grinding only olives of the 100% Picual variety

•

100% virgin nut oil

•

Oil resulting from the mixture of the two previous ones in a proportion of: 85% of extra virgin olive oil of the Picual variety and 15% of virgin walnut oil

•

Oil resulting from the joint milling of olives of the Picual variety and nuts, in a proportion of 95: 5 by weight of both fruits.

The reason for preparing the third type of oil, a posteriori mixture of olive and walnut in a proportion of 85:15, is as follows: Table 1 shows the composition in the main fatty acids of the oils obtained by milling of olive (100%) and a 95: 5 mixture (by weight) of olive and walnut. To estimate the amount of nut oil that is incorporated into the oil resulting from the joint milling of olives and nuts, the fatty acid composition of the nut used was analyzed, after extraction with soxhlet. The main fatty acid content of the nut used was as follows: Palmitic, 10%; Stearic, 2.51%; Oleic, 22.04%; Linoleic, 51.11%; Linolenic, 12.98%. Therefore, knowing the fatty acid composition of the olives and nuts used, and that of the oil resulting from the joint milling, it can be estimated that the amount of nut oil incorporated into the oil resulting from the joint milling of olives and nuts ( 95: 5) is approximately 15% by weight. Therefore, the oil resulting from the joint milling of olives and walnuts, which has an approximate composition of 85% olive and 15% walnut, was compared with that obtained by the subsequent mixing of 85% olive oil with a 15% walnut oil In the case of joint milling, the fat contributed by the nuts is available to the enzymes that generate the aromas of the oil during processing, which causes the increase in the amount of volatile components resulting, according to the claim that is claimed in This report. In the case of a posteriori mixing of olive and walnut oils, it is foreseeable that the resulting oil has a level of volatile components corresponding to 85% of olive oil and 15% of walnut oil.

The experimental conditions used for the analysis of volatile components are detailed below:

a) Extraction of volatile components

The purge and trap procedure described by Angerosa et al., Food Chem, 68 (2000) 283-287 is used. A stream of Nitrogen is bubbled at a flow rate of 1.2 liters per minute through 50 9 of oil maintained at a temperature of 37 ° C for 2 hours. The gas that carries volatile components is passed through a column containing 50 mg of activated carbon. Once the volatile entrainment is finished, the activated carbon is washed with 2 mL of Ethyl Ether, which are collected in a vial for analysis by GC-MS.

b) Analysis of the extracts by GC-MS

The ether extract containing the volatile components is analyzed by GC-MS using a system consisting of a Varian CP-3800 gas chromatograph and using a Saturn 4000 MS Mass Spectrometer of Varia n equipped with an ion trap system as a detector. The chromatographic conditions were as follows: Injector temperature: 200 oC; splitless mode injection; 60 meter capillary column (0.25 mm ID and

0.25 IJm of film thickness); Temperature program: Initial P of 27 oC for 2 minutes, increase to 220 oC with a ramp of 3 ° Clminuto, maintenance at 220 oC for 5 minutes. The temperature of the ionic trap and the transfer line was 230 'C.

The data acquisition in the Mass Spectrometer was in fullscan mode. The NIST05 spectral library and the comparison with the standard substances were used to identify the volatile components.

Results

The chromatograms obtained by analyzing the four types of oils indicated above are shown in Figures 2a-2e. To better appreciate the differences in the profile of volatile components, these chromatograms are shown superimposed and divided into several intervals of retention times.

The chromatograms are identified as follows: a) Picual, the virgin oil obtained by exclusively processing olives of this variety; b) Walnut, virgin oil obtained by processing nuts exclusively; e) Picual + Nut, oil obtained by a posteriori mixing of the two Picual and Nut oils, in a weight proportion of

85:15%, respectively; and d) New Oil, obtained by the joint milling of Olives of the Picual and Nuts variety, in a weight ratio of 95: 5%, respectively, according to the procedure indicated herein.

The following facts can be seen in Figures 2a-2e:

Walnut oil generally has a lower volatile content than Picual oil.

Picual + Nut oil presents the profile of volatile components that can be expected from its composition; that is, its chromatographic profile corresponds to that of a proportion of 85% of Picual and 15% of Nut.

The New Oil has a profile of volatile components different from that of Picual + Nut, and different from that of only Picual, observing that the proportion and / or presence of certain volatile components is different from that of the oil resulting from the simple subsequent mixing of oils of Picual and Nut.

These marked differences are corroborated by comparing the relative concentrations of the different volatile compounds present in each type of oil. The Table shows

show the relative intensities of each volatile component in the different oils, expressed as an analytical signal obtained in the mass detector (average value of the samples analyzed in duplicate).

5 Table 2. Proportion of volatile components of the four types of oils analyzed, expressed as peak area generated in the chromatographic system

Table 2

In Table 2 the following facts are checked again:

Walnut oil has a lower concentration of volatile components than Picual oil, so it is expected, a priori, that it is a less aromatic oil. Comparing the sum of the peak areas, and taking the value of Picual oil as an arbitrary reference with value 100, Walnut oil presents 39% less in the sum of its volatile components.

Picual + Nut oil presents the profile of volatile components that can be expected from its composition; that is, its chromatographic profile corresponds approximately to that of a proportion of 85% of Pi which and 15% of Nut. The sum of areas of its volatile components, referred to the value of Picual oil, has a value of 90, close to the expected one depending on its composition. It is an oil with a volatile content lower than that of Picual and, predictably, with a less intense aroma.

The oil obtained by joint milling of Olive and Nut has a composition in volatile components clearly different from the oil obtained by mixing afterwards. Generally, the relative proportion of each individual component is significantly different from that corresponding to the oil obtained by mixing afterwards. Overall, it is an oil with a higher concentration in volatile components and, therefore, with a predictably more intense aroma. Compared to the value of Picual oil, the total sum of peak areas obtained is 34% higher than that of Picual oil.

To check the marked difference in the profile of volatile oil components obtained by post-mixing of Picual and Nut with that obtained by joint milling of Picual and Nut, in Table 3 below the peak area of each volatile component is compared with the theoretical value that would be expected in an oil obtained by mixing Picual and Nut in a proportion 85:15, respectively. This calculated theoretical value is assigned, for each component, a relative value of 100, which allows us to easily calculate the relative proportion of each component in the two types of oil that are compared with the theoretical one.

Table 3. Volatile composition of a theoretical mixture 85:15 of olive oils

and nut, and experimental result obtained in the oils obtained by mixing a posteriori (Picual + Nut) and by joint milling of Picual and Nut (New Oil) olives, expressed as a percentage referred to the theoretical value.

ES 2 512 340 Al

Table 3

As can be seen in Table 3, the relative concentration of each volatile component in the oil obtained by subsequent mixing of Pi which and Nut is very close to the theoretical value (100), while in the case of the oil obtained by joint milling of Picual and Nuez the relative concentration obtained is, in general, much further from the theoretical value 100. Comparing the standard deviation of the values for each type of oil, it is observed that the value obtained for the New Oil is 143, much higher than that of the mixed oil, which is 30. This comparison demonstrates, once again, what profile of The volatile New Oil obtained by joint milling of Picual and Nut is much more different from the "theoretical" oil than the oil obtained by mixing a posteriori, which is very close to said "theoretical" oil.

In the profile of volatile components, in the case of oil obtained by joint grinding, the much greater proportion of components such as # 31 (trans-2-hexenal), which is 4.4 times higher than the predictable by simple mixing. This component is one of the most relevant odorants present in virgin olive oils, being the main responsible for green fruity notes, so appreciated in virgin olive oils of the highest quality. As can be seen from the data above, Picual oil contains a significant amount of this component, while Walnut oil has a much lower amount (only 15%). Experimentally it has been shown above that the oil obtained by a posteriori mixing of both oils has a level of this component close to that expected (90% of the theoretical level). However, the New Oil obtained by joint milling of Olive and Nut has a concentration of trans-2-hexenal 440% higher than the theoretical one, so it has a much more intense aroma than that obtained by simple mixing afterwards.

In short, it is demonstrated that the joint milling of olives and nuts does not cause a simple addition of the nut fat to the resulting oil, which would imply a simple aromatization of olive oil with nuts. On the contrary, joint grinding causes a significant modification of the profile of volatile components of the resulting oil, very different from the simple additive effect, which results in a significant modification of the sensory profile of this new oil.

Claims (11)

1.-A procedure for obtaining olive oil with nuts that includes the following stages:

to.

Joint grinding of the whole olive and the nut without shell, to obtain a ground paste;

b.

milkshake of the ground paste obtained in step (a) to promote oil separation;

C.

separation of the oil from the crude obtained in step (b), by centrifugation in a horizontal centrifuge (decanter) or by pressure in a vertical press of capachos; Y

d.

clarification of the resulting oil in step (e), by centrifugation in vertical plate centrifuge or by simple natural decantation.

2. The method according to claim 1, wherein the milling of step (a) is carried out in a mill that is selected from among the stone mill, disk mill or hammer mill. 3. The method according to any of claims 1 or 2, wherein the step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a dough temperature during the shake below 22 9C. 4. The method according to any one of claims 1 to 3, wherein step (b) is carried out by means of a horizontal or vertical axis mixer. For a time between 30 and 60 minutes, with a dough temperature during the shake below 18 9C. 5. The method according to any of claims 1 to 4, wherein the olive is selected from Picual variety olive. 6. The process according to any of claims 1 to 5, wherein between 1 and 20% by weight of nut is added. 7. The process according to any of claims 1 to 6, wherein between 2 and 10% by weight of nut is added. 8. The process according to any of claims 1 to 7, wherein 5 5% by weight of nut is added. 9. Olive oil with walnut obtained by the method described in any of claims 1 to 8. 10. Use of the oil described according to claim 9, as food or cosmetic. 11. The use according to claim 10, wherein the food is for human or animal consumption. 12. The use according to any of claims 10 or 11, wherein the food is a food seasoning. 13. The use according to claim 12, wherein the cosmetic is a body lotion. 14. The use according to claim 13, wherein the body lotion is for dermatological or cosmetic use.