JP2020041110A - Olive oil and manufacturing method thereof - Google Patents

Abstract

To provide a manufacturing method of olive oil capable of being performed without a special high functional freezing facility and capable of mass-production of olive oil of good quality at relatively low cost.SOLUTION: After olive fruits are harvested, freezing treatment under an environment of -18°C or under is started within 24 hours, then after 24 hours or more of freezing storage, the olive fruits are pulverized after thawed or in the frozen state to separately take out oil. In one embodiment, freezing storage under an environment of -18°C or under is run for two months or more, the olive fruits are pulverized after thawed or in the frozen state to produce flesh pastes, which are kneaded at a room temperature to 40°C or under for 40-90 minutes, and oil is separately taken out by using a centrifugal separator.SELECTED DRAWING: Figure 1

Description

  The present invention provides a method for producing olive oil having unprecedented taste characteristics by using frozen olive fruits and / or pulp to give a refreshing aftertaste and to strongly feel the umami of the olive oil itself. It relates to olive oil produced by the method.

  Olive oil has a unique flavor and can be expected to have various health effects such as prevention of heart disease and lifestyle-related diseases. Olive oil is widely used as an edible oil year by year. However, olive oil has a distinct taste due to its unique flavor and oily texture, and tends to be shunned, especially in unfamiliar areas and age groups. In addition, traditional dishes that do not use a lot of oil, such as Japanese dishes, have the disadvantage that the flavor characteristics of olive oil are negative and the quality of the dishes is impaired.

  Olive oil has various flavors and taste variations depending on the type, place of origin, and ripeness of the olive fruit as a raw material, but the selection does not solve the above-mentioned disadvantages. Conventionally, olive oil has been produced by directly washing, pulverizing, kneading and harvesting the olive fruits after harvesting them. Although this method is effective for producing high-quality extra virgin grade (0.8% or less acidity) olive oil, the strong flavor of olive fruits remains.

  Also, since olive fruits can be harvested only once a year, it is necessary to produce and store olive oil immediately after olive harvest. For this reason, the oil is oxidized with time after the production, and the oily tongue and the peculiar scent become stronger.

  The inventor of the present invention has previously described, as a method for producing olive oil to solve such a problem by a conventional production method, olive fruits were harvested, frozen at -60 ° C. ± 5 ° C. for 48 hours, and then frozen. A method has been proposed in which olive fruits are stored frozen at -20 ° C. ± 2 ° C. for 3 months or more, the frozen olive fruits are thawed, and oil is separated after seeds are separated (Japanese Patent No. 4313060). ).

Japanese Patent No. 4313060

  The method according to the patent invention is intended to prevent the deterioration of the quality of olive oil due to long-term storage, but the method requires treatment at a considerably low temperature, and requires special refrigeration equipment. It cannot be implemented unless the factory is equipped with a system, so that there is a problem that its spread is limited.

  The present invention solves such a problem in the conventional method, and at the same time, improves the flavor of the conventional olive oil, is an extra virgin grade, has good compatibility with light dishes such as Japanese food, and does not like conventional olive oil. It is an object of the present invention to provide a method for producing olive oil that can be stably produced with high quality olive oil that is supported by the consumer segment, and to provide olive oil produced by the method.

  The present inventors have conducted intensive studies to solve the above problems, and as a result, before transferring the harvested olive fruits to oil pressing, once frozen at -18 ° C or less for 24 hours or more, they do not seem oil. The present inventors have found that an extra virgin grade olive oil having a moderately refreshing flavor and aroma and having a rich umami can be produced, thereby completing the present invention.

  That is, the invention according to claim 1 for solving the above-mentioned problem is that, after harvesting the olive fruit, a freezing treatment is started in an environment of −18 ° C. or less within 24 hours after the olive fruit is harvested, and the olive fruit is frozen and stored for 24 hours or more. An olive oil production method characterized in that olive fruits are thawed or pulverized in a frozen state to separate oil.

  In one embodiment, the frozen storage in an environment of −18 ° C. or less is 2 months or more, and the olive fruit is pulverized after thawing or in a frozen state to produce a pulp paste, and at room temperature to 40 ° C. or less. The mixture is kneaded for 40 to 90 minutes, and the oil is collected by a centrifuge.

  The invention according to claim 3 for solving the above problems is olive oil produced by the method according to claim 1 or 2.

  Since the present invention is as described above and all the processing can be performed in an environment of -18 ° C or lower, the present invention can be carried out without requiring a special high-performance refrigeration facility. Can be mass-produced at a relatively low cost.

  In addition, according to the method of the present invention, the flavor of the conventional olive oil is improved, it is an extra virgin grade, and has good compatibility with light meals such as Japanese food, even for consumers who do not like the conventional olive oil. It has the effect of stably producing supported, high-quality olive oil.

It is a figure showing a flow of processing in a manufacturing method of olive oil concerning the present invention.

  An embodiment for carrying out the present invention will be described in detail. The olive fruits used in the present invention may be of any varieties, and can be selected according to applications and preferences. Preferred varieties include PICUAL (Picual), CORNICABRA (Cornicabra), HOJIBLANCA (Ohiblanca), ARBEQUINA (Arbequina), PICUDO (Picudo), MISSON (Mission), MANZANILLO (Manzanillo), NEEVANICOBRONICO BLANCOBONDI KOBRONIKO BANDAIBO NOKANIBO NKOBIONBOKI KOBRONIKO BANDIKO BANDIKO BONICONO BANDIKO BANDIKO BANDIKO BANDIKO BANDIKO BANDIKO BANDIKO BANDAIKO BANDIKO BANDIKON BANDIKO BANDAIKO BANDIKO BANDOKOBANDIKO BRANKOBANDIKOBRANKOBIO, and the like. Frantoio), MORAIOLO (Moloiolo), LECCINO (Lettino), CORATINA (Cortina), and one or more of these can be arbitrarily mixed and used.

  FIG. 1 is a flowchart showing the processing steps of the method for producing olive oil according to the present invention. The method according to the present invention will be described below in the order of the steps shown in FIG.

[Harvesting / washing process]
Olive fruits harvested at an optimum harvest time are separated from foreign substances such as leaves, branches, and pebbles, and then washed with water.

[Freezing process]
Put the washed olive fruits in a plastic container (plastic bag) and freeze them. The freezing treatment is performed by starting the freezing of the olive fruits within an environment of -18 ° C or less within 24 hours after the harvest, and performing the freezing processing for 24 hours or more as it is, thereby completely freezing the olive fruits. By freezing under these processing conditions, the flavor and taste of the olive oil extracted through the subsequent steps are completely changed, making it possible to produce an unprecedented, refreshing, mellow flavor and aroma of olive oil. . Here, the reason why the freezing treatment time is set to 24 hours or more is that if the temperature is -18 ° C and the time is 24 hours or less, the olive in the center of the olives usually filled with 30 to 35 kg in a plastic container is frozen. Because it cannot be done.

[Thawing / oil fractionation process]
Then, after thawing or in a frozen state, the pulp is crushed to prepare a pulp paste, kneaded at room temperature to 40 ° C. or lower for 40 to 90 minutes, and the oil content is collected by a centrifuge.

  Conventionally, in order to add flavors such as citrus to olive oil, crushed and kneaded with citrus peel, kneaded, and oil was produced to produce flavor oil, but also in this method, by adding the present invention, by adding the present invention It is possible to produce an excellent flavor oil with a pronounced citrus aroma.

<< Example >>
Next, the method according to the present invention will be further described with reference to examples, but the present invention is not limited to these examples.

Example 1
After harvesting about 90 kg of ARBEQUINA (arbequina) olive fruits having a ripeness of 2 to 3 degrees, the leaves were immediately removed from the leaves, washed with water, divided into three pieces of 30 kg each in a plastic bag, and sealed. This was stored in a freezer at −18 ° C. for 24 hours, then transferred to room temperature, left overnight, and thawed naturally. The mixture was stirred for 60 minutes in a malaxer kept at 30 ° C. after crushing the olives using an Olymio 80Plus olive oil press manufactured by Italy TM. After confirming that the oil was free, the oil was immediately separated and extracted with a decanter. The collected oil was filtered with filter paper (Toyo Filter Paper No. 101) to obtain about 14 kg of clear, pale green and yellow olive oil.

Example 2
30 kg of MANZANILLO (manzanillo) having a ripeness of 4 to 5 degrees was harvested, leaves were removed, washed with water, immediately sealed in a plastic bag, and stored in a freezer at -18 ° C. Three weeks later, the olives were taken out of the freezer, soaked in water while sealed in a plastic bag, and the olives were thawed. This was shredded with a household food processor. The chopped olives were transferred to a 50 L stainless steel container and stirred at room temperature for 80 minutes with a propeller stirrer. This was put into a washing net for about 2 kg, placed in a high-speed dehydrator (manufactured by Nippon General Afriance Co., Ltd., 100 V, 2.1 kg capacity) and centrifuged for 3 minutes. The oil mixed with water was recovered from the dehydrator. This was transferred to a transparent PET bottle and placed in a 4 ° C. refrigerator overnight. The next day, water was removed from the PET bottle, and a solid light yellow oil layer was collected. After making the oil liquid at room temperature, it was filtered through filter paper to obtain about 3 kg of clear oil.

Comparative Examples 1-3
As a comparative example, olive oil produced by the same method as in Example 1 except that unfrozen olives were used (Comparative Example 1), and olive oil produced by the same method as in Example 1 except that non-frozen olives were used Olive oil (Comparative Example 2) which was frozen and stored at −18 ° C. for 4 days and unfrozen olives were frozen and stored at −10 ° C. for 10 hours, and then olive oil prepared in the same manner as in Example 1 (Comparative Example) Example 3) was prepared.

A palatability test was performed using the olive oils obtained in Examples 1 and 2 and Comparative Examples 1 to 3 above. There were 28 subjects. The gender, age and occupation are as shown in Table 1.
<Table 1> Profile of the subject

Table 2 shows the analysis values of Examples 1 and 2 and Comparative Examples 1 to 3.
<Table 2>

The subjects had the test samples (Examples 1 and 2) tasted blind and filled out a questionnaire. The evaluation items were five items of (1) intensity of scent, (2) quality of scent, (3) taste, (4) freshness, and (5) preference. Table 3 shows the scores of each evaluation item.
<Table 3> Evaluation items and scores

Table 4 shows the counting results of the 28 persons.
<Table 4> Total score of 28 subjects

  As shown in the results of Table 4, a clear difference was observed in the evaluation items of “freshness” and “liking”. Basically, the use of the same ingredients and the same manufacturing method, but with such a clear difference, suggests that the frozen treatment of olives after harvesting is greatly involved in improving the flavor of olive oil. You. Comparative Example 3 was frozen and stored at −10 ° C. for 10 hours after harvesting, but the result was not so different from Comparative Examples 1 and 2 without freezing treatment. This satisfies the requirement of the present invention that the freezing time is short in the case of Comparative Example 3 and that “the freezing process is started in an environment of −18 ° C. or less within 24 hours and the frozen storage is performed for 24 hours or more”. There is nothing else because there is no.

  Furthermore, the present inventor conducted a questionnaire to investigate what kind of evaluation the olive oil produced by the production method according to the present invention would receive. Table 5 shows the results of the questionnaire (response results are shown as a ratio to the total number of respondents).

<Table 5>

  As shown in Table 5, many respondents point out that the characteristics of olive oil using frozen olives are that they are suitable for Japanese food, that they are refreshing, and that they have a good aftertaste. It is considered to be appearing. This is not seen in other olive oils and is considered to be its greatest feature. According to the present invention, olive oil having such excellent characteristics can be produced at a low cost by a simpler method without requiring special high-performance refrigeration equipment as in the conventional refrigeration method. it can.

  As described above, in the case of the method according to the present invention, since all the processing can be performed in an environment of −18 ° C. or lower, the method can be performed without requiring a special high-performance refrigeration facility. According to the method of the present invention, the flavor of the conventional olive oil is improved, it is an extra virgin grade, has good compatibility with light dishes such as Japanese food, and is supported by the consumer group who does not like the conventional olive oil. Because it can stably produce high-quality olive oil, its industrial applicability is great.

Claims (3)

  After harvesting the olive fruit, start freezing within -18 ° C or less within 24 hours, freeze it for 24 hours or more, then thaw the olive fruit or grind it in a frozen state to separate the oil content A method for producing olive oil.   Under the environment of -18 ° C or lower, the frozen storage is 2 months or more. The olive fruit is pulverized in a thawed or frozen state, and a pulp paste is prepared and kneaded at room temperature to 40 ° C or lower for 40 minutes to 90 minutes. The method for producing olive oil according to claim 1, wherein the oil is fractionated by a centrifuge.   Olive oil produced by the method of claim 1 or 2.

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