JP2004307709A - Method for producing extracted oil of olive - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an extracted oil of olive having low olive odor and high permeability to the skin. <P>SOLUTION: In a method for producing the extracted oil of olive by pulverizing an olive fruit and centrifuging and filtering the resultant paste-like material, lactic acid fermentation of the olive fruit is carried out under anaerobic conditions before or after the pulverizing process or during the process, or the olive fruit is immersed in salt water and fermented. The extracted oil of olive is obtained by the above production method. The fermentation is continued until olive odor is changed to fruit odor. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

１）対象者は乾燥肌であった。
【００２４】
表１に示す結果から明らかなように、本発明のオリーブ抽出油は全ての被験者の皮膚で速やかに吸収され、べと付きを起こさなかった。これはオリーブ抽出油の浸透性が高いことを意味する。一方、比較に用いた従来のオリーブ油は、乾燥肌の対象者では多少吸収されるものの、それ以外の対象者では吸収され難く、皮膚上に残存してべと付きを生じた。
【００２５】
【発明の効果】
本発明の製造方法では、オリーブ果実から搾油する前に果実を一定条件下で発酵させることにより、オリーブ臭が少なく、好ましい果実臭を有するオリーブ抽出油を製造することができる。該オリーブ抽出油は、皮膚への浸透性が高く、塗布した場合に速やかに吸収されべと付きを起こさない。従って、本発明の製造方法で得られたオリーブ抽出油は、オリーブ油の有する効果、特に美肌効果を目的とした化粧品、外用薬等に配合するに適している。
【図面の簡単な説明】
【図１】図１は、本発明のオリーブ抽出油の製造方法を図示する流れ図である。
【図２】図２は、実施例１の発酵に用いた装置の模式図である。
【符号の説明】
１ 発酵容器
２ オリーブ果実
３ ビニールシート
４ ロープ
５ 食塩水
６ 水[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing an olive extract oil having no olive odor and having excellent permeability to skin, and an olive extract oil obtained by the production method.
[0002]
[Prior art]
Olive oil is a vegetable oil containing various active ingredients such as oleic acid, provitamin A, vitamin B, vitamin Ks, polyphenols and the like. And the effect of suppressing the occurrence of cancer based on polyphenols and the effect of promoting bone formation based on provitamin A, vitamin D and vitamin K have been reported. Olive oil also has beautiful skin effects such as reducing rough skin, keeping the skin healthy, moisturizing the skin, protecting the skin, and preventing the skin from drying out, and is used in cosmetics and external medicines. ing.
[0003]
The production method of olive oil has been improved to improve the yield and obtain as much oil as possible from olives. In addition to cold pressing at a yield of 25 to 30%, a chemical extraction method to achieve a higher yield has been developed. Has been developed. In these methods, in the case of the chemical extraction method, it is necessary to remove and purify the organic solvent added at the time of production by means such as distillation, and at this time, even the active ingredients contained in the olive oil are removed. There is fear. In addition, heating performed at the time of refining olive oil changes cis-fatty acids, which are effective for improving the health condition, to trans-fatty acids, thereby reducing the usefulness of olive oil.
[0004]
In recent years, as the active ingredients contained in olive oil have become evident, emphasis has been placed on producing olive oil without denaturing the active ingredients. A method of producing olive oil suitable for this purpose is cold pressing, in which the olive fruit is mechanically crushed and pressed at room temperature without prior heating to obtain olive oil. Especially in the pressing process, the temperature in the pressing machine is controlled so as not to exceed 60 to 75 ° C. The olive oil thus produced contains the unmodified active ingredient and no change in fatty acids occurs.
[0005]
Further, as a method for producing olive oil suitable for frying fat, (a) olive residue oil obtained by solvent extraction of olive fruit residue remaining after collecting olive oil, and olive oil obtained by pressing olive fruit (B) separating and removing the adsorbent to decolorize the mixed oil, and (c) removing odorous substances from the decolorized mixed oil by distillation means. It has been reported (for example, see Patent Document 1). Olive oil obtained by the above-mentioned production method has improved heat stability, oxidation stability and storage stability, and can be preferably used for frying.
[0006]
[Patent Document 1]
JP 2000-96077 A
[Problems to be solved by the invention]
By the way, in recent years, as the use of olive oil for purposes other than food has progressed, the unique aroma of olives has become a problem. Such olive odor is preferable for food use, but when olive oil is used as a component of cosmetics, topical medicine and the like, the olive odor was not always preferable, and was rather avoided as blue odor. In particular, in the case of the composition to which the flavor was added, the olive odor sometimes interfered with that of the flavor to which the olive was added, resulting in a bad smell.
[0008]
In addition, when olive oil is applied to the skin, the penetrating power to the skin is by no means large, and the olive oil which does not penetrate remains on the skin surface, causing the skin to become sticky. Since the beautiful skin effect of olive oil can be preferably exhibited by direct application to the skin, there has been a need to improve the penetration of olive oil into the skin.
[0009]
The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing olive oil having a low olive smell and having high skin permeability.
[0010]
[Means for Solving the Problems]
The present inventors have conducted intensive studies, and as a result, in a method for producing olive oil comprising crushing olive fruits and separating oil, surprising by fermenting olive fruits under certain conditions before pressing. In particular, it has been found that olive oil with a reduced olive odor and rather a sweet and sour fruit odor can be produced. Further, as a result of the test, the olive oil was found to be excellent in skin permeability, and based on these, the present invention was completed.
[0011]
Therefore, the present invention relates to a method for producing an olive extract oil by pulverizing olive fruits and centrifuging and filtering the obtained paste-like substance. The present invention relates to a production method characterized in that lactic acid fermentation is performed under conditions.
The present invention also relates to a method for producing an olive extract oil by pulverizing olive fruits and centrifuging and filtering the obtained paste, before or after the pulverizing step or during the pulverizing step, the olive fruits are put into salt water. The present invention relates to a production method characterized by immersion and fermentation.
The invention further relates to olive extract oils produced by any of these production methods.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in more detail with reference to the drawings. FIG. 1 is a flowchart illustrating a method for producing olive extract oil of the present invention.
[0013]
In the production method of the present invention, first, olive fruits, which are raw materials for olive extraction oil, are harvested. There are various varieties of olives, such as Misson, Manzanillo, Nevadiro Blanco, Picual, Hojiblanca, Arbequina, and Niconica abraña Cranica abraña Mánica bráná zánánánánica or Manica nilica. ), Gordal, Francoisio, Moraiolo, Leccino, Corlatina, Ascolana Terena and the like. These varieties have different average weights and oil contents of fruits, and suitable uses such as fruit processing seeds, oil seeds, and dual-use seeds are different, but the olive extract oil of the present invention is produced from olives of any variety. it can. Above all, the mission species is a Spanish variety found in California, USA, with an average fruit weight of 2.5-3.0 g, an oil content of 15-19% and a relatively strong fruit odor . Conventionally, this mission species has been mainly used for fruit processing, but when used in the production method of the present invention, the obtained olive extract oil has excellent properties in terms of aroma, permeability, etc. It is particularly preferable to use mission type olive fruits.
The harvest time of the olive fruits is preferably around December when the olive fruits contain a large amount of oil, and it is preferable to use ripe olive fruits.
[0014]
Next, the harvested olive fruits are selected. The selection is carried out in order to prevent the characteristics of the olive extract oil produced by mixing diseased fruits and unripe fruits from being impaired. Usually, it is performed by visually selecting defective fruits and removing them by hand.
[0015]
Subsequently, the selected olive fruits are subjected to lactic acid fermentation under anaerobic conditions. The fermentation is performed, for example, by immersing the olive fruits in a fermentation vessel filled with salt water and allowing them to stand for a certain period of time, and by immersing the olive fruits in the salt water, the olive fruits gradually undergo lactic acid fermentation and putrefaction. Proceed to. The fermentation can reduce the olive odor of the olive fruit and enhance the fruit odor. As described above, the production method of the present invention is characterized in that the olive fruit is taken out at the stage of the fermentation and the oil is crushed. It was squeezed directly from the fruit.
[0016]
The time required for fermentation depends on the size of the olive fruit, the oil content of the olive fruit, the fermentation temperature, the concentration of salt water, and the like. In particular, when the concentration of salt water is high, the progress of fermentation is slow, and in extreme cases, the fermentation does not proceed. Therefore, it is necessary to appropriately control the concentration of the salt water. The end point of the fermentation can be confirmed by the sense of smell, and the fermentation ends when the olive smell fades and the fruit smell is strongly felt. The fermentation in salt water keeps the olive fruit firm, so that there is little change in the appearance of the olive fruit, and it is difficult to visually determine the end point of the fermentation. Usually, the fermentation is performed in a saline solution having a concentration of 3 to 5%, particularly 4%. For example, when the fermentation is performed in a 4% saline solution, the fermentation period is usually about 2 to 4 days. Further, a polystyrene container or the like can be adopted as the fermentation container, but a wooden container is not preferable because there is a possibility that various bacteria may be mixed therein.
[0017]
After the fermentation, the olive fruits are washed to remove the salt content from the saline solution, and then crushed. Grinding can be performed by a usual method, and the olive fruit becomes a paste by grinding.
[0018]
Next, the paste is subjected to solid-liquid separation and oil-water separation. By this solid-liquid separation, the paste-like material is separated into a solid content and a liquid content, and further separated into water and a crude olive extracted oil by subjecting the liquid content to oil-water separation. If heating is carried out by means of distillation or the like in the separation, the active ingredient contained in the paste may be decomposed. Therefore, both of the separations are performed by centrifugation without heating.
[0019]
The crude olive extract oil thus obtained is filtered to remove impurities, thereby obtaining an olive extract oil. The filtration is preferably performed by gravity filtration. Pressure filtration can shorten the time required for filtration, but is not preferred because the pressure destroys the active ingredient in the oil and increases the amount of impurities mixed.
[0020]
The resulting olive extract oil has a slight blue-tinged olive odor, but rather a sweet and sour fruity odor. In addition, it has high permeability to the skin, and when applied to the skin, it is quickly absorbed without stickiness.
[0021]
【Example】
The following examples illustrate the invention in more detail, but these examples are not intended to limit the invention to certain embodiments.
[0022]
Example 1 Production of Olive Extract Oil 30 kg of olive fruit 2 (average fruit weight: 2.7 g, oil content: 18%) harvested and sorted from mission olives in mid-December was prepared from 50 L polystyrene. The fermentation vessel 1 was put into the fermentation vessel 1, 4% saline 5 was injected, and all the olive fruits 2 were completely submerged. After the injection, the fermentation vessel 1 was covered with a vinyl sheet 3, and the vinyl sheet 3 was fixed to the fermentation vessel 1 with a rope 4. Then, the water 6 was further accumulated on the vinyl sheet 3, a weight was placed on the vinyl sheet 3, and left to ferment. The apparatus used for fermentation is illustrated in FIG.
Three days later, it was confirmed that the fragrance of the olive fruit had changed from the olive odor to the fruit odor, and the fermentation was terminated at this time.
The olive fruit 2 after the fermentation was finished was washed with water and then crushed, and the obtained paste was centrifuged to separate a solid component and a liquid component, and then the obtained liquid component was separated into a water component and an oil component. . The obtained oil was gravity-filtered using a filter paper having a pore size of 1.5 μm (manufactured by Advantech Co., Ltd.) to obtain 5.1 kg of a desired olive extract oil. The olive extract oil had almost no olive odor and a fruity odor.
[0023]
Example 2: Evaluation of permeability of olive extract oil The olive extract oil obtained in Example 1 was applied to the skin of the face of various subjects, and the permeability was evaluated. For comparison, the same evaluation was carried out for olive oil produced by a usual method without fermentation in the production process. Table 1 shows the results.
[Table 1]

1) The subject had dry skin.
[0024]
As is clear from the results shown in Table 1, the olive extract oil of the present invention was rapidly absorbed by the skin of all subjects and did not cause stickiness. This means that the olive extract oil has high permeability. On the other hand, the conventional olive oil used for comparison was slightly absorbed by subjects with dry skin, but hardly absorbed by other subjects, and remained on the skin and became sticky.
[0025]
【The invention's effect】
In the production method of the present invention, an olive extract oil having a low olive odor and a favorable fruit odor can be produced by fermenting the fruit under certain conditions before pressing the olive fruit. The olive extract oil has a high permeability to the skin, and is quickly absorbed when applied and does not cause stickiness. Therefore, the olive extract oil obtained by the production method of the present invention is suitable for blending into cosmetics, external medicines, etc. for the purpose of olive oil, especially for the purpose of beautiful skin effect.
[Brief description of the drawings]
FIG. 1 is a flow chart illustrating a method for producing olive extract oil of the present invention.
FIG. 2 is a schematic diagram of an apparatus used for fermentation of Example 1.
[Explanation of symbols]
1 Fermentation vessel 2 Olive fruit 3 Vinyl sheet 4 Rope 5 Saline 6 Water

Claims (6)

In a method of producing olive extract oil by crushing olive fruits and centrifuging and filtering the obtained paste-like substance,
A production method characterized in that olive fruits are subjected to lactic acid fermentation under anaerobic conditions before or after the pulverizing step or during the pulverizing step. 2. The method according to claim 1, wherein the fermentation is continued until the olive odor generated from the olive fruit changes to a fruit odor. An olive extract oil obtained by the production method according to claim 1. In a method of producing olive extract oil by crushing olive fruits and centrifuging and filtering the obtained paste-like substance,
A production method characterized in that olive fruits are immersed in salt water and fermented before or after the pulverizing step or during the pulverizing step. 5. The method according to claim 4, wherein the fermentation is carried out by immersing the olive fruits in a salt solution having a concentration of 3-5%, preferably 4%. An olive extract oil obtained by the production method according to claim 4.

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