GB2569983A - A feedstock, a process for making a feedstock, use of the feedstock and apparatus for producing feedstock - Google Patents

A feedstock, a process for making a feedstock, use of the feedstock and apparatus for producing feedstock Download PDF

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Publication number
GB2569983A
GB2569983A GB1800206.3A GB201800206A GB2569983A GB 2569983 A GB2569983 A GB 2569983A GB 201800206 A GB201800206 A GB 201800206A GB 2569983 A GB2569983 A GB 2569983A
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United Kingdom
Prior art keywords
olive
feedstock
fruit
caramelised
seeds
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GB1800206.3A
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GB201800206D0 (en
Inventor
Dunne Gavin
Dunne Bryan
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Olive Feed Corp Ltd
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Olive Feed Corp Ltd
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Publication date
Application filed by Olive Feed Corp Ltd filed Critical Olive Feed Corp Ltd
Priority to GB1800206.3A priority Critical patent/GB2569983A/en
Publication of GB201800206D0 publication Critical patent/GB201800206D0/en
Priority to GB1813526.9A priority patent/GB2574684B/en
Priority to EP18829870.7A priority patent/EP3735133B1/en
Priority to PT188298707T priority patent/PT3735133T/en
Priority to ES18829870T priority patent/ES2951917T3/en
Priority to DK18829870.7T priority patent/DK3735133T1/en
Priority to US16/959,535 priority patent/US20210068421A1/en
Priority to PCT/EP2018/086663 priority patent/WO2019134865A1/en
Priority to MA051580A priority patent/MA51580A/en
Publication of GB2569983A publication Critical patent/GB2569983A/en
Withdrawn legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2131—Olive
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Animal Husbandry (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Physiology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Birds (AREA)
  • Fodder In General (AREA)

Abstract

A feedstock for animals comprises caramelised olive fruit. The olive fruit may be waste material from an olive oil extraction and may comprise any combination of olive flesh, olive stones, or olive seeds. Preferably the olive fruit comprises olive flesh, olive stones and olive seeds. Stones and seeds may be separated from the olive flesh, crushed, and then recombined with the olive flesh for caramelising. The feedstock improves marbling in meat, such as beef, from animals fed with the feedstock. An apparatus for processing olive fruit such as olive waste may comprise (i) a separator 3 which processes a first olive pomace to separate olive pulp from olive stones and olive seeds; (ii) a crusher 4 for crushing the olive stones and seeds; and (iii) a mixer 5 for recombining the olive pulp and the crushed olive stone and seeds to form a second olive pomace. The apparatus preferably includes a cooker 7 for cooking, preferably caramelising, the second olive pomace.

Description

Title A feedstock, a process for making a feedstock, use of the feedstock and apparatus for producing feedstock.
Field of the Invention [0001] The present invention relates to a feedstock, a process for making a feedstock, use of such feedstock and apparatus for making the feedstock. The feedstock is an animal feedstock from olive fruit in particular olive waste.
Background to the Invention [0002] Olive waste is produced during the production process for producing olive oil. Olive waste is produced in varying forms dependent on the type of production facility. Some olive waste is produced in a paste form. Olive waste may contain olive pulp, olive stone and olive seed.
[0003] Olive waste is treated dependent on local regulations. For example European Union regulations and Australian regulations require permits to dispose of olive waste because it is considered a pollutant. In some case regulations require the construction of lagoons and overflow lagoons in order to break down the waste, for example using enzymes, before the waste can be used as a compost. In the olive oil industry, olive waste is considered a burden because it cannot be sold for a profit by the olive oil mills and incurs significant cost in terms of adhering to processing and storage regulations that require onsite facilities such as lagoons, administration in terms of permits, labour in terms of removal and transport from the processing factory floor and transport and labour for final removal for composting. In the European Union where most of the world’s olive is produced olive waste is classified as a waste product.
[0004] Olive waste therefore remains a waste product with associated disposal costs.
Summary of the Invention [0005] The present invention provides a feedstock for animals comprising caramelised olive fruit. The olive fruit desirably comprises olive flesh. The olive flesh may be in the form of olive pulp.
[0006] In the feedstock of the invention the olive fruit desirably comprises olive stones.
[0007] In the feedstock of the invention the olive fruit desirably comprises olive seeds.
[0008] In the feedstock of the invention the olive fruit desirably comprises at least two of olive flesh, olive stones, or olive seeds.
[0009] Desirably the olive fruit comprises olive flesh, olive stones, and olive seeds.
This has been found to be a particularly nutritious feedstock.
[0010] In the feedstock of the present invention the olive fruit may be olive waste. This means that a product that was previously seen as a waste product now has a beneficial end-use.
[0011] In the feedstock of the present invention the olive fruit may be in the form of an olive paste.
[0012] The olive waste may be a by-product of olive oil extraction and, as stated above, may optionally be in paste form.
[0013] In the feedstock of the present invention the olive fruit may comprise olive stones, olive seeds and olive flesh, and the olive fruit is desirably separated into two parts: (i) olive stones and olive seeds; and (ii) olive flesh before the olive fruit is caramelised. Separating (i) the olive stones and olive seeds and (ii) the olive flesh allows the olive stones and olive seeds to be crushed separately from the olive flesh before the olive fruit is caramelised.
[0014] Where the olive fruit comprises olive stones and olive seeds, the olive stones and olive seeds may be crushed before the olive fruit is caramelised. Additional nutrition is available from the stones and seeds especially the seeds.
[0015] It will be appreciated that olive seeds may be within an olive stone.
[0016] In a feedstock of the invention the olive fruit may comprise crushed olive stones and olive seeds which are together but separate from olive flesh. The crushed olive stones and olive seeds and the separate olive flesh may be combined before the olive fruit is caramelised.
[0017] Desirably the caramelised olive fruit is caramelised by caramelisation at a temperature of from about 120° C to about 180° C. Caramelisation will not occur at temperatures below 120° C.
[0018] Desirably the caramelised olive fruit is caramelised by caramelisation for about 50 minutes to about 80 minutes.
[0019] Optionally the caramelised olive fruit is caramelised while being agitated. Agitation prevents burning of the olive fruit from heating to above about 180° C.
[0020] Optionally the caramelised olive fruit is caramelised while being constantly agitated.
[0021] The caramelised olive fruit is desirably cooled subsequent to caramelisation. Cooling allows the caramelised olive fruit to be packaged in a suitable manner.
[0022] The caramelised olive fruit may be cooled for 60 minutes to 120 minutes subsequent to the caramelisation.
[0023] Suitably the caramelised olive fruit is cooled to below 25° C subsequent to caramelisation.
[0024] Suitably the caramelised olive fruit is cooled to from 15° C and 25° C subsequent to caramelisation.
[0025] The invention also relates to a process of making a feedstock for animals comprising: (i) providing an olive fruit (ii) caramelising the olive fruit.
[0026] In a process of the invention the olive fruit may comprise olive flesh.
[0027] In a process of the invention the olive flesh may be in the form of olive pulp.
[0028] In a process of the invention the olive fruit desirably comprises olive stones.
[0029] In a process of the invention the olive fruit desirably comprises olive seeds.
[0030] In a process of the invention the olive fruit desirably comprises at least two of olive flesh, olive stones, or olive seeds.
[0031] In a process of the invention the olive fruit desirably comprises olive flesh, olive stones, and olive seeds.
[0032] In a process of the invention the olive fruit may be olive waste.
[0033] In a process of the invention the olive waste may be in the form of olive paste. [0034] The olive waste may be a by-product of olive oil manufacture.
[0035] Where the olive fruit may comprise olive stones, olive seeds and olive flesh, the olive fruit is desirably separated into two parts: (i) olive stones and olive seeds; and (ii) olive flesh before the olive fruit is caramelised.
[0036] Where the olive fruit comprises olive stones and olive seeds suitably the olive stones and olive seeds are crushed before the olive fruit is caramelised.
[0037] Where the olive fruit is in two separate parts, a first part comprising crushed olive stones and olive seeds and a second part comprising olive flesh desirably the two parts are recombined before the olive fruit is caramelised. This means crushed olive stones and olive seeds are recombined with the olive flesh before the olive fruit is caramelised.
[0038] Desirably the caramelised olive fruit is caramelised by caramelisation at a temperature of from about 120° C to about 180° C.
[0039] Desirably the caramelised olive fruit is caramelised by caramelisation for about 50 minutes to about 80 minutes.
[0040] Optionally the caramelised olive fruit is caramelised while being agitated.
[0041] Optionally the caramelised olive fruit is caramelised while being constantly agitated.
[0042] The caramelised olive fruit may be cooled subsequent to caramelisation. For example the caramelised olive fruit may be cooled for 60 minutes to 120 minutes subsequent to the caramelisation.
[0043] The caramelised olive fruit may be cooled to below 25° C subsequent to caramelisation.
[0044] Suitably the caramelised olive fruit is cooled to from 15° C and 25° C subsequent to caramelisation.
[0045] The present invention also provides a feedstock for animals which is made from olive waste according to the process of the invention. The feedstock of the present invention provides benefits such as nutritional benefits to the meat obtained from animals whose diet is supplemented with the feedstock.
[0046] Beef from cattle is the third most widely consumed meat in the world. The quality of beef is greatly affected by marbling, or the amount of intramuscular fat relative to muscle. With the feedstock of the present invention it is possible to achieve in the meat of an animal, to which the feedstock is fed, marbling which is derived from olives. This is considered to be a healthier option.
[0047] Waygu cattle are a breed of cattle originating from Japan. Meat from Waygu cattle is characterised by abundant marbling, or substantial amounts of intramuscular fat relative to muscle. Consumer concern related to foods with a high level of saturated fat in meat such as beef, for example beef derived from Waygu cattle, means that the high level of intramuscular fat in meat such as beef, for example beef derived from Wagyu cattle, may be of concern to some consumers. The present invention provides a feedstock which when fed to animals, such as cattle, for example Waygu cattle, leads to increased monounsaturated fats, such as oleic acid, and increased beneficial nutrients, such as glutamic acid and/or carnosine, being present in the meat of animals fed with the feedstock of the present invention compared to the meat of animals not fed with the feedstock of the present invention.
[0048] Olive oil is produced by pressing olives. A by-product of olive oil manufacture is olive waste. Olive waste may be in paste form. Olive waste comprises pressed olive pulp, pressed olive stone, and olive seeds. Pressed olive stone may be partially crushed. Partially crushed olive stone may release olive seeds. Olive stones in olive waste are not completely crushed and retain some olive seeds within the olive stones. The present invention crushes or mills the olive stones to completely release the olive seeds present in the olive stones.
[0049] Before the present invention olive waste has never been considered as an effective animal feeding product. Olive waste does however contain significant nutrients with the composition of the olive stone and olive seed indicating higher nutrient levels in concentrated oils that are 100 times stronger than traditional olive oil. Significant proteins are also contained in the olive stone and seeds making them a potential highly nutritious animal feedstock.
[0050] The invention of a method to process olive waste into a palatable feedstock for animals is thus advantageous. This alleviates a number of problems, with large potential positive effects on animal health, healthy human consumption of animal meat, the environment, pollution levels reducing resulting from waste disposal and logistics of trucking and transporting olive waste, increased commercial activity for olive oil manufacturers and more employment in the waste processing process and tax collection for olive oil producing regions which often suffer from poor economic conditions.
[0051] This is surprising as olive waste is not considered a viable feedstock for livestock as it is unpalatable for animals. Previous tests and studies have been performed in order to test the nutritional quality, digestibility and general benefits of olive waste on animals including cows and sheep. A United Nations study concludes that olive waste, the waste remaining after extracting olive oil, has a number of drawbacks for use as a feedstock for livestock regardless of production techniques. It is neither beneficial in increasing the weight of the animal or the health of the animal. It has low digestibility, and it is not palatable for the animal with many of the tests performed having to supplement the olive waste with molasses to make the olive waste somewhat more palatable to animals.
[0052] A process of the invention for making a feedstock for animals may comprise: a) providing a first pomace of olive pulp, olive stones, and olive seeds, b) separating the olive pulp of the first pomace from the olive stones and olive seeds of the first pomace, c) crushing the olive stones and olive seeds, d) combining the olive pulp of the first pomace and crushed olive stones and crushed olives seeds to form a second pomace, e) cooking the second pomace. Desirably the cooking process causes caramelisation of the second olive pomace.
[0053] In any process of the invention the cooking temperature may be from 120° C to 180° C and optionally the cooking is performed for 50 minutes to 80 minutes.
[0054] Desirably the second olive pomace is agitated during the cooking step. Suitably the second olive pomace is agitated for 20 to 40 minutes during the cooking step.
[0055] The present invention also relates to a feedstock for animals comprising a cooked olive pomace. For palatability is desirable that the olive pomace is caramelised. [0056] The cooked olive pomace may formed by cooking an olive pomace comprising olive pulp and crushed olive stones and crushed olive seeds, at a temperature from 120° C to 180° C.
[0057] The cooked olive pomace may be formed by cooking an olive pomace comprising olive pulp and crushed olive stones and seeds for 50 minutes to 80 minutes.
[0058] Desirably the olive pomace comprising olive pulp and crushed olive stones and seeds is agitated during the cooking step.
[0059] Optionally the olive pomace comprising olive pulp and crushed olive stones and seeds is agitated constantly during the caramelisation step.
[0060] The caramelised olive pomace may be passively caramelised by allowing it to cool or may be actively cooled. Optionally the caramelised olive pomace is cooled for 60 minutes to 120 minutes.
[0061] The caramelised olive pomace may be cooled to below 25° C subsequent to caramelisation. The caramelised olive pomace may be cooled to from 15° C and 25° C subsequent to caramelisation.
[0062] The present invention relates to the use of a feedstock of the invention, including a feedstock produced by a process of the invention to increase at least one of: oleic acid, monounsaturated fatty acid, glutamic acid, or carnosine, in meat from an animal fed on the feedstock.
[0063] The present invention relates to the use of caramelised olive waste in the production of a feedstock for animals, in particular where the feedstock produces marbling in meat from the animals.
[0064] Desirably the feedstock produces marbling in meat from the animals which has a higher amount of oleic acid, monounsaturated fatty acid, glutamic acid, or carnosine than the marbling in the meat from animals wherein the feedstock was not used.
[0065] The present invention also provides an apparatus for processing olive fruit for example olive waste comprising: a) a separator, wherein the separator separates a first olive pulp from olive stones and olive seeds; b) a crusher for crushing the olive stones and seeds; c) a mixer for recombining the olive pulp and the crushed olive stone and seeds to form a second olive pomace.
[0066] The separator may be a screen that allows olive flesh to pass through but does not allow olive stones and olive seeds to pass through.
[0067] The crusher may be a milling unit that crushes or mills the olive stones and olive seeds.
[0068] The apparatus of the invention desirably further comprises a cooker, for cooking the second olive pomace.
[0069] The apparatus of the invention desirably further comprises a cooler, for cooling the cooked second olive pomace.
[0070] The apparatus of the invention desirably further comprises a packager, for packaging the cooked second olive pomace into a package.
[0071] The cooker is optionally used to caramelise the second olive pomace as described above. For example the cooker may be at a temperature from 120° C to 180° C when cooking the second olive pomace. Suitably the cooker is at a temperature from 120° C to 180° C for 50 minutes to 80 minutes.
[0072] The cooker may be configured to provide agitation to the second olive pomace during the cooking process. The cooker may be configured to provide constant agitation to the second olive pomace.
[0073] The cooked second olive pomace may cooled in the cooling unit for 60 minutes to 120 minutes.
Brief Description of the Drawings [0074] Embodiments of the invention will be described, by way of example only, with reference to the accompanying drawings in which: [0075] Figure 1 shows a schematic of the process for making a feedstock for animals from olive waste.
Detailed Description of the Drawings [0076] The present disclosure describes a process of producing a feedstock for animals from olive waste.
[0077] Olive pomace comprises olive pulp, olive stones and olive seeds which are a by-product of olive oil production. The first olive pomace is initially stored in a raw material storage container 1. The raw material storage container 1 is configured for holding a first pomace of olive pulp, olive stones, and olive seeds for the process of making a feedstock for animals according to the process of the present invention.
[0078] The first olive pomace provided within the storage container 1 is conveyed by means of a transfer screw conveyor 2 from the raw material storage container 1 to a screen 3. The screen 3 provides a means of separating the olive pulp of the first olive pomace from the olive stones and olive seeds of the first olive pomace. The milling/ crushing element 4 acts to crush the olive stones and olive seeds of the first pomace. The milling/ crushing element 4 completely crushes the olive stone which releases any olive seeds to form a crushed olive stones and olive seeds mixture.
[0079] The olive pulp of the first pomace and the crushed olive stones and olive seeds mixture are loaded into a holding hopper 5. The olive pulp of the first pomace and the crushed olive stones and olive seeds are thus combined in the holding hopper 5 to form a second pomace. The second pomace is emptied in a controlled manner from the holding hopper 5 onto a variable speed belt conveyor 6. The variable speed belt conveyor 6 conveys the second pomace to the cooking process unit 7.
[0080] The cooking process unit or cooker 7 acts to cook/caramelise the second pomace by heat treatment by transferring heat from the cooking process unit 7 to the second olive pomace. Heat treatment above 90° C disrupts the protection and structure of the starch granules present in the second olive pomace favouring enzyme activity and nutrient digestibility of the final feedstock. Heat treatment above 110° C breaks down tannins present in the second olive pomace removing the bitter taste associated with tannins and improving the palatability of the final feedstock. Heat treatment above 110° C breaks down tannins present in the second olive pomace increasing the digestibility of the final feedstock. Desirably the cooking process unit 7 is heated to over 110° C while transferring heat to the second pomace. Suitably the cooking process unit 7 acts to cook/caramelise the second olive pomace at a temperature above 110° C. [0081] The cooking process unit 7 desirably causes caramelisation of the second pomace. Caramelisation is a non-enzymatic browning of sugar by the application of heat. Caramelisation is temperature dependent. Caramelisation temperature is further dependent on the type of sugar present. Fructose caramelises at 110° C. Galactose, glucose, and sucrose caramelise at 160° C. Maltose caramelises at 180° C. Caramelisation may improve the palatability of the final feedstock. The following flavours are created during the caramelisation process: Diacetyl (2, 3-butanedione) is an important flavour compound, produced during the first stages of caramelisation. Diacetyl is mainly responsible for a buttery or butterscotch flavour. Esters and lactones which have a sweet rum like flavour. Furans which have a nutty flavour. Maltol that has a toasty flavour. Desirably the cooking process unit 6 does not heat to over 180° C.
[0082] The cooking process unit 7 desirably does not cause a mutagenic effect on the second pomace. Mutagenic activity occurs in the second pomace at temperatures above 180° C. Mutagenic activity may have an adverse effect on the aroma and taste of the final feedstock reducing the palatability of the final feedstock. Mutagenic activity may have an adverse effect on the nutritional quality of the final feedstock. Mutagenic activity may lead to the production of carcinogens in the final feedstock. It is desirable that the cooking process unit 7 does not heat to over 180° C.
[0083] If caramelisation is allowed to proceed too far, by the application of excessive heat or heating for an excessive amount of time, the taste of the mixture will become less sweet as the original sugar is destroyed. Eventually the flavour will turn bitter and the palatability of the final feedstock will be adversely affected.
[0084] The cooking process unit 7 may be heated to a temperature of from 90° C and 180° C. Preferably the cooking process unit 7 is heated to a temperature of 110° C to 180° C. Most preferably the cooking process unit is heated to a temperature of 120° C to 180° C. The cooking process unit 7 may maintain this temperature for from 50 and 80 minutes. Preferably the cooking process unit 7 may maintain this temperature for from 55 and 75 minutes. Most preferably the cooking process unit is heated to this temperature for 60 to 70 minutes. The cooking process unit 7 may be further configured to provide agitation to the second pomace while the second pomace is in the cooking process unit 7. The cooking process unit 7 may be configured to provide agitation to the second pomace so that the second pomace is agitated for at least 20 minutes while in the cooking process unit 7. The cooking process unit 7 may be configured to provide agitation to the second pomace so that the second pomace is agitated for at most 40 minutes while in the cooking process unit 7. The agitation may occur while the heating process unit 7 is transferring heat to the second pomace. The agitation of the second olive pomace while in the cooking process unit 7 allows uniform heating of the second olive pomace. The uniform heating of the second olive pomace prevents burning of the second olive pomace during the transfer of heat from the cooking process unit 7 to the second olive pomace.
[0085] The second pomace which has undergone the process provided in the cooking process unit 7 is now a cook/caramelise olive pomace.
[0086] The cook/caramelise olive pomace may be transferred from the cooking process unit 7 to a cooler unit 8. The cooked olive pomace may be cooled in the cooler unit 8 for at least 60 minutes. The cook/caramelise olive pomace may be cooled in the cooler unit 8 for up to 120 minutes.
[0087] The cook/caramelise olive pomace may be transferred from the cooling unit 8 to a holding hopper 9 where it may be stored. The cook/caramelise olive pomace can be transferred to a packager which is in the form of a bagging plant 11 by means of the transfer screw conveyor 10.
[0088] The process of the present invention provides a method by which olive waste is processed into cook/caramelise olive pomace which is a palatable feedstock for animals. The process of the present invention turns a waste product into a nutritious feedstock for animals.
[0089] The feedstock produced by the process of the present invention provides nutritional benefits to the meat from animals fed with the feedstock.
[0090] A cow (F1) was fed normal feedstock comprising straw and flaked barley over a 6 month period. A cow (Olive fed F1) was fed feedstock comprising straw and flaked barley and additionally the feedstock of the present invention over a 6 month period. The weight of feed was kept equal for each animal so that the total by weight of flaked barley fed to F1 was equal to the total weight of flaked barley plus the feedstock of the present invention fed to olive fed F1.
[0091] The feedstock of the present invention was found to be palatable to the cattle to which it was fed. The feedstock of the present invention was digestible by the cattle. The cattle maintained healthy weight over the course of the 6 month feeding period with no difference observed between the F1 and Olive fed F1 cow weights (table 1). [0092] The animals were slaughtered and the nutritional profile of the meat from the F1 animals was compared to that of the olive fed F1 animals.
[0093] The meat from animals fed with the olive waste feedstock of the present invention show increased levels of oleic acids, monounsaturated fatty acids, glutamic acid, and carnosine (table 2).
Table 1 - weight of beef fed with olive waste feedstock
Table 2 - nutritional information of beef fed with olive waste feedstock
[0094] The feedstock of the present invention provides a palatable and nutritious feedstock for animals.
[0095] The words “comprises/comprising” and the words “having/including” when used herein with reference to the present invention are used to specify the presence of stated features, integers, steps or components but do not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof. [0096] It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.

Claims (56)

Claims
1. A feedstock for animals comprising caramelised olive fruit.
2. The feedstock of claim 1 wherein the olive fruit comprises olive flesh.
3. The feedstock of claim 2 wherein the olive flesh comprises olive pulp.
4. The feedstock of any preceding claim wherein the olive fruit comprises olive stones.
5. The feedstock of any preceding claim wherein the olive fruit comprises olive seeds.
6. The feedstock of any preceding claim wherein the olive fruit comprises any combination of olive flesh, olive stones, or olive seeds.
7. The feedstock of any preceding claim wherein the olive fruit comprises olive flesh, olive stones, and olive seeds.
8. The feedstock of any preceding claim wherein the olive fruit is olive waste.
9. The feedstock of any preceding claim wherein the olive fruit comprises olive paste.
10. The feedstock of claim 8 or 9 wherein the olive waste is a by-product of olive oil extraction.
11. The feedstock of any preceding claim wherein the olive fruit comprises olive stones, olive seeds and olive flesh, and the olive fruit is separated into (i) olive stones and olive seeds and (ii) olive flesh before the olive fruit is caramelised.
12. The feedstock of any preceding claim wherein the olive fruit comprises olive stones and olive seeds and the olive stones and olive seeds are crushed before the olive fruit is caramelised.
13. The feedstock of any preceding claim wherein the olive fruit comprising separated (i) crushed olive stones and olive seeds and (ii) olive flesh wherein the separated (i) crushed olive stones and olive seeds and (ii) olive flesh are combined before the olive fruit is caramelised.
14. The feedstock of any preceding claim wherein the caramelised olive fruit is caramelised by caramelisation at a temperature of from about 120° C to about 180° C.
15. The feedstock of any preceding claim wherein the caramelised olive fruit is caramelised by caramelisation for about 50 minutes to about 80 minutes.
16. The feedstock of any preceding claim wherein the caramelised olive fruit is caramelised while being agitated.
17. The feedstock of any preceding claim wherein the caramelised olive fruit is caramelised while being constantly agitated.
18. The feedstock of any preceding claim wherein the caramelised olive fruit is cooled subsequent to caramelisation.
19. The feedstock of any preceding claim wherein the caramelised olive fruit is cooled for 60 minutes to 120 minutes subsequent to the caramelisation.
20. The feedstock of any preceding claim wherein the caramelised olive fruit is cooled to below 25° C subsequent to caramelisation.
21. The feedstock of any preceding claim wherein the caramelised olive fruit is cooled to from 15° C and 25° C subsequent to caramelisation.
22. A process of making a feedstock for animals comprising: a. providing an olive fruit b. caramelising the olive fruit.
23. The process of claim 22 wherein the olive fruit comprises olive flesh.
24. The process of claim 23 wherein the olive flesh comprises olive pulp.
25. The process of claim 22 to 24 wherein the olive fruit comprises olive stones.
26. The process of claim 22 to 25 wherein the olive fruit comprises olive seeds.
27. The process of claim 22 to 26 wherein the olive fruit comprises any combination of olive flesh, olive stones, or olive seeds.
28. The process of claim 22 to 27 wherein the olive fruit comprises olive flesh, olive stones, and olive seeds.
29. The process of claim 22 to 28 wherein the olive fruit is olive waste.
30. The process of claim 29 wherein the olive waste comprises olive paste.
31. The process of claims 29 and 30 wherein the olive waste is a by-product of olive oil manufacture.
32. The process of claim 22 to 31 wherein the olive fruit comprises olive stones, olive seeds and olive flesh, and the olive fruit is separated into (i) olive stones and olive seeds and (ii) olive flesh before the olive fruit is caramelised.
33. The process of claim 22 to 32 wherein the olive fruit comprises olive stones and olive seeds and the olive stones and olive seeds are crushed before the olive fruit is caramelised.
34. The process of claim 22 to 33 wherein the olive fruit comprising crushed olive stones and olive seeds is recombined with the olive flesh before the olive fruit is caramelised.
35. The process of claim 22 to 34 wherein the caramelised olive fruit is caramelised by caramelisation at a temperature of from about 120° C to about 180° C.
36. The process of claim 22 to 35 wherein the caramelised olive fruit is caramelised by caramelisation for about 50 minutes to about 80 minutes.
37. The process of claim 22 to 36 wherein the caramelised olive fruit is caramelised while being agitated.
38. The process of claim 22 to 37 wherein the caramelised olive fruit is caramelised while being constantly agitated.
39. The process of claim 22 to 38 wherein the caramelised olive fruit is cooled subsequent to caramelisation.
40. The process of claim 22 to 39 wherein the caramelised olive fruit is cooled for 60 minutes to 120 minutes subsequent to the caramelisation.
41. The process of claim 22 to 40 wherein the caramelised olive fruit is cooled to below 25° C subsequent to caramelisation.
42. The process of claim 22 to 41 wherein the caramelised olive fruit is cooled to from 15° C and 25° C subsequent to caramelisation.
43. Use of a feedstock of any of claims 1 to 21, or produced by a process of any of claims 22 to 42 to increase at least one of: oleic acid, monounsaturated fatty acid, glutamic acid, or carnosine, in meat from an animal fed on the feedstock.
44. Use of cook/caramelise olive waste in the production of a feedstock for animals.
45. Use according to claim 43 or 44 wherein the feedstock produces marbling in meat from the animals.
46. Use according to any of claims 43 to 45 wherein the feedstock produces marbling in the meat from the animals which has a higher amount of oleic acid, monounsaturated fatty acid, glutamic acid, or carnosine than the marbling in the meat from animals wherein the feedstock was not used.
47. An apparatus for processing olive fruit for example olive waste comprising: (i) a separator, wherein the separator separates from a first olive pomace a first olive pulp from olive stones and olive seeds; (ii) a crusher for crushing the olive stones and seeds; (iii) a mixer for recombining the olive pulp and the crushed olive stone and seeds to form a second olive pomace.
48. The apparatus of claim 47 further comprising: a cooker, for cooking/caramelising the second olive pomace.
49. The apparatus of claim 47 or claim 48 further comprising a cooler, for cooling the cooked/caramelised second olive pomace.
50. The apparatus of any of claims 47 to 49 further comprising a packager, for packaging the cooked/caramelised second olive pomace into a package.
51. The apparatus of any of claims 48 to 50 wherein the cooker is used to caramelise the second olive pomace.
52. The apparatus of any of claims 48 to 51 wherein the cooker is at a temperature from 120° C to 180° C when cooking the second olive pomace.
53. The apparatus of any of claims 48 to 52 wherein cooker is at a temperature from 120° C to 180° C for 50 minutes to 80 minutes.
54. The apparatus of any of claims 48 to 52 wherein the cooker is configured to provide agitation to the second olive pomace during the cooking process.
55. The apparatus of claim 54 wherein the cooker is configured to provide agitation to the second olive pomace for 20 to 40 minutes.
56. The apparatus of any of claims 49 to 55 wherein the cooked second olive pomace is cooled in the cooling unit for 60 minutes to 120 minutes.
GB1800206.3A 2018-01-05 2018-01-05 A feedstock, a process for making a feedstock, use of the feedstock and apparatus for producing feedstock Withdrawn GB2569983A (en)

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GB1800206.3A GB2569983A (en) 2018-01-05 2018-01-05 A feedstock, a process for making a feedstock, use of the feedstock and apparatus for producing feedstock
GB1813526.9A GB2574684B (en) 2018-01-05 2018-08-20 A feedstock, a process for making a feedstock, use of the feedstock and apparatus for producing feedstock
MA051580A MA51580A (en) 2018-01-05 2018-12-21 RAW MATERIAL, PROCESS FOR THE PREPARATION OF A RAW MATERIAL AND USE OF THE RAW MATERIAL
ES18829870T ES2951917T3 (en) 2018-01-05 2018-12-21 A raw material, a manufacturing process of a raw material and the use of the raw material
PT188298707T PT3735133T (en) 2018-01-05 2018-12-21 A feedstock, a process for making a feedstock, and use of the feedstock
EP18829870.7A EP3735133B1 (en) 2018-01-05 2018-12-21 A feedstock, a process for making a feedstock, and use of the feedstock
DK18829870.7T DK3735133T1 (en) 2018-01-05 2018-12-21 FEED, A PROCEDURE FOR THE MANUFACTURE OF FEED AND THE APPLICATION OF FEED RIGHT
US16/959,535 US20210068421A1 (en) 2018-01-05 2018-12-21 Feedstock, a Process for Making a Feedstock, and Use of the Feedstock
PCT/EP2018/086663 WO2019134865A1 (en) 2018-01-05 2018-12-21 A feedstock, a process for making a feedstock, and use of the feedstock

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006043117A1 (en) * 2004-10-22 2006-04-27 Vladislav Boric Processing of olive marc into alimentary meal
WO2014074082A1 (en) * 2012-11-07 2014-05-15 Şenol Gida Sanayi Ανονiμ Şirketi Ecological olive cake silage and roughage
WO2016083853A1 (en) * 2014-11-24 2016-06-02 Fotiadis Nikolaos Olive-based dietary method for pigs
CN107251993A (en) * 2017-05-17 2017-10-17 安徽康桥生物科技有限公司 The preparation method of crops straw stalk feed

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006043117A1 (en) * 2004-10-22 2006-04-27 Vladislav Boric Processing of olive marc into alimentary meal
WO2014074082A1 (en) * 2012-11-07 2014-05-15 Şenol Gida Sanayi Ανονiμ Şirketi Ecological olive cake silage and roughage
WO2016083853A1 (en) * 2014-11-24 2016-06-02 Fotiadis Nikolaos Olive-based dietary method for pigs
CN107251993A (en) * 2017-05-17 2017-10-17 安徽康桥生物科技有限公司 The preparation method of crops straw stalk feed

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