JP2024049402A - Production method of olive oil - Google Patents
Production method of olive oil Download PDFInfo
- Publication number
- JP2024049402A JP2024049402A JP2021019633A JP2021019633A JP2024049402A JP 2024049402 A JP2024049402 A JP 2024049402A JP 2021019633 A JP2021019633 A JP 2021019633A JP 2021019633 A JP2021019633 A JP 2021019633A JP 2024049402 A JP2024049402 A JP 2024049402A
- Authority
- JP
- Japan
- Prior art keywords
- olive oil
- olives
- frozen
- thawing
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000004006 olive oil Substances 0.000 title claims abstract description 42
- 235000008390 olive oil Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 238000010257 thawing Methods 0.000 claims abstract description 22
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- 240000007817 Olea europaea Species 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract 6
- 241000207836 Olea <angiosperm> Species 0.000 claims description 38
- 238000003306 harvesting Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000005422 blasting Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
この発明は、オリーブオイルの製造方法に関する。 This invention relates to a method for producing olive oil.
近年、健康効果が期待できることなどから、オリーブオイルの需要が高まっている。一方、オリーブオイルは、生産地、品種、収穫時期などにより品質が異なる。また、オリーブの果実の収穫後果実の酸化が始まるので、収穫後速やかにオリーブオイルの抽出を行わないと、高品質のオリーブオイルが得られない。 In recent years, the demand for olive oil has been increasing due to its expected health benefits. However, the quality of olive oil varies depending on the place of production, variety, harvest time, etc. Also, since the olives start to oxidize after harvesting, high-quality olive oil cannot be obtained unless it is extracted promptly after harvesting.
オリーブの果実の収穫時期や、生産地による制約を受けるため、必要なときに、新鮮、かつ、高品質のオリーブオイルを消費者に提供するのは難しい。これまで、収穫後のオリーブの果実を冷蔵保存することで、オリーブの果実の収穫後、長期間保存した後に抽出したオリーブオイルが、国際オリーブ協会（ＩＯＣ：Ｉｎｔｅｒｎａｔｉｏｎａｌ Ｏｌｉｖｅ Ｃｏｕｎｃｉｌ）の規格を満たす技術が提案されている（例えば、特許文献１参照）。また、長期保存によるオリーブオイルの品質劣化を防ぐために、収穫後のオリーブの果実を冷凍保存し、冷凍状態のままオリーブオイルを抽出する技術の提案もなされている（例えば、特許文献２参照）。 Because of restrictions imposed by the harvest season and production area of olives, it is difficult to provide fresh, high-quality olive oil to consumers when needed. To date, a technology has been proposed in which olives are refrigerated after harvest so that olive oil extracted after long-term storage meets the standards of the International Olive Council (IOC) (see, for example, Patent Document 1). In addition, a technology has been proposed in which olives are frozen after harvest and olive oil is extracted while still frozen in order to prevent deterioration of the quality of olive oil due to long-term storage (see, for example, Patent Document 2).
上述の状況に鑑みて、この出願に係る発明者らが鋭意検討したところ、収穫後のオリーブの果実を急速冷凍して、冷凍保存することにより、より高品質のオリーブオイルを抽出できることを見出した。 In light of the above situation, the inventors of this application conducted intensive research and discovered that higher quality olive oil can be extracted by flash freezing olives after harvest and storing them in a frozen state.
この発明の目的は、新鮮、かつ、高品質のオリーブオイルを消費者に提供可能にする、オリーブオイルの製造方法を提供することにある。 The object of this invention is to provide a method for producing olive oil that enables fresh, high-quality olive oil to be provided to consumers.
この発明のオリーブオイルの製造方法は、凍結過程と、解凍過程と、抽出過程とを備える。凍結過程では、収穫後のオリーブの果実を、急速冷凍する。解凍過程では、凍結させたオリーブの果実を一定期間冷凍保存した後、冷凍保存したオリーブの果実を、緩慢解凍する。抽出過程では、解凍後のオリーブの果実からオリーブオイルを抽出する。 The method for producing olive oil of the present invention comprises a freezing process, a thawing process, and an extraction process. In the freezing process, olives are flash-frozen after harvesting. In the thawing process, the frozen olives are stored frozen for a certain period of time, and then slowly thawed. In the extraction process, olive oil is extracted from the thawed olives.
上述のオリーブの製造方法の好適実施形態によれば、凍結過程は、収穫後のオリーブの果実を－３０℃以下の液体中に２０～４０分間浸して行われる。また、解凍過程は、常温の雰囲気中に１２～２４時間置く緩慢解凍で行われる。 According to a preferred embodiment of the above-mentioned olive manufacturing method, the freezing process is carried out by immersing the harvested olives in a liquid at or below -30°C for 20 to 40 minutes. The thawing process is carried out by slow thawing in an atmosphere at room temperature for 12 to 24 hours.
また、上述のオリーブの製造方法のさらなる好適実施形態によれば、凍結過程では、収穫後のオリーブの果実を、容器内に収容し、オリーブの果実が収容された容器内の気体を除き、容器を、－３０℃以下の液体に浸す。また、上述のオリーブの製造方法の実施にあたり、凍結過程で凍結されたオリーブの果実は、－１５℃以下の環境で冷凍保存されてもよい。 According to a further preferred embodiment of the above-mentioned olive manufacturing method, in the freezing process, the olives after harvesting are placed in a container, the gas in the container containing the olives is removed, and the container is immersed in a liquid at -30°C or lower. In addition, when carrying out the above-mentioned olive manufacturing method, the olives frozen in the freezing process may be frozen and stored in an environment at -15°C or lower.
この発明のオリーブオイルの製造方法によれば、収穫後のオリーブの果実を、急速冷凍し、冷凍保存後のオリーブを緩慢解凍させることで、一定期間冷凍保存した場合であっても、収穫直後のオリーブから抽出したオリーブオイルと同程度に、新鮮、かつ、高品質のオリーブオイルが得られる。 According to the olive oil production method of this invention, by flash freezing olives after harvest and slowly thawing the olives after frozen storage, it is possible to obtain fresh, high-quality olive oil that is as good as olive oil extracted from olives immediately after harvest, even if they are stored frozen for a certain period of time.
以下、図を参照して、この発明の実施の形態について説明するが、この発明が理解できる程度に概略的に示したものに過ぎない。また、以下、この発明の好適な構成例につき説明するが、単なる好適例にすぎない。従って、この発明は以下の実施の形態に限定されるものではなく、この発明の構成の範囲を逸脱せずにこの発明の効果を達成できる多くの変更又は変形を行うことができる。 Below, an embodiment of the present invention will be described with reference to the drawings, but the description is merely a schematic view to allow the invention to be understood. In addition, a preferred configuration example of the present invention will be described below, but this is merely a preferred example. Therefore, the present invention is not limited to the following embodiment, and many modifications or variations can be made that achieve the effects of the present invention without departing from the scope of the configuration of the present invention.
（オリーブオイルの製造方法）
図１を参照して、この発明のオリーブオイルの製造方法の一実施形態を説明する。図１は、オリーブオイルの製造方法における処理フローを示す図である。
(How olive oil is produced)
An embodiment of the olive oil production method of the present invention will be described with reference to Fig. 1. Fig. 1 is a diagram showing the process flow in the olive oil production method.
先ず、ステップ１（以下、ステップをＳで表す。）の脱気工程が行われる。脱気工程Ｓ１では、収穫されたオリーブの果実を容器に収容する。この容器は、少なくとも－３０℃程度の低温化で使用でき、また、真空パック等が可能な、任意好適な従来公知のものを用いることができる。この容器として、例えば、ビニール袋を用いることができる。容器内にオリーブの果実が収容された後、容器は密閉されるとともに、内部の気体が除かれる。このとき、容器内は、いわゆる真空状態になるのが好ましい。 First, a degassing step is carried out in step 1 (hereinafter, step is abbreviated as S). In the degassing step S1, the harvested olives are placed in a container. This container can be any suitable conventional container that can be used at low temperatures of at least about -30°C and that can be vacuum-packed. For example, a plastic bag can be used as this container. After the olives are placed in the container, the container is sealed and the gas inside is removed. At this time, it is preferable that the inside of the container is in a so-called vacuum state.
その後、凍結過程Ｓ２において、収穫後のオリーブの果実を、急速冷凍する。この急速冷凍は、任意好適な従来公知の、液体凍結機又は液体急速凍結機を用いて行うことができる。液体凍結機を用いる場合、例えば、収穫後のオリーブの果実が収容された容器を－３０℃又はそれ以下に冷却されたエタノールなどの液体中に２０～４０分間浸して、急速冷凍が行われる。 Then, in the freezing process S2, the harvested olives are flash-frozen. This flash freezing can be performed using any suitable conventionally known liquid freezer or liquid flash freezer. When using a liquid freezer, for example, the container containing the harvested olives is immersed in a liquid such as ethanol cooled to -30°C or lower for 20 to 40 minutes to perform the flash freezing.
なお、ここでは、急速冷凍を液体凍結機を用いて行う例を説明するが、これに限定されない。例えば、冷媒として空気を用いるエアブラストを用いてもよい。 Note that, although an example of performing quick freezing using a liquid freezer will be described here, the present invention is not limited to this. For example, air blasting using air as a refrigerant may also be used.
急速冷凍された、オリーブの果実は、一定期間冷凍保存される。このとき、オリーブの果実は、－１５℃の以下の雰囲気中で保存される。この－１５℃以下の雰囲気は、例えば、市販されている家庭用冷蔵庫に設けられる冷凍庫や、冷凍配送で用いられる冷凍設備等で実現可能である。したがって、凍結したオリーブの果実を、容易に、保存し、又は、輸送することができる。 The quick-frozen olives are then frozen for a certain period of time. At this time, the olives are stored in an atmosphere of -15°C or below. This atmosphere of -15°C or below can be achieved, for example, in freezers installed in commercially available household refrigerators or in refrigeration equipment used in frozen delivery. Therefore, the frozen olives can be easily stored or transported.
次に、解凍過程Ｓ３において、一定期間冷凍保存されたオリーブの果実を解凍する。この解凍は、緩慢解凍で行われるのが良い。緩慢解凍は、急速冷凍に比べて、単位時間当たりの温度の変化量が小さい解凍方法である。この緩慢解凍は、例えば、冷凍保存したオリーブの果実を、１５～２５℃の温度範囲である常温の雰囲気中に１２～２４時間置いて行われる。なお、ここでの緩慢解凍は、加熱等による解凍でも、冷蔵庫内での解凍でもない、屋内又は屋外に置いて行われる解凍である。この緩慢解凍に要する解凍時間は、雰囲気の温度に依存する。例えば、雰囲気の温度が２５℃よりも高く、例えば、３０℃又はそれ
以上の場合は、１２時間よりも短い３時間程度で十分な場合もある。
Next, in the thawing process S3, the olives frozen for a certain period of time are thawed. This thawing is preferably performed by slow thawing. Slow thawing is a thawing method in which the amount of temperature change per unit time is smaller than that of quick freezing. This slow thawing is performed, for example, by placing the frozen olives in an atmosphere at room temperature, which is in the range of 15 to 25°C, for 12 to 24 hours. Note that the slow thawing here is not thawing by heating or in a refrigerator, but is thawing performed indoors or outdoors. The thawing time required for this slow thawing depends on the temperature of the atmosphere. For example, when the temperature of the atmosphere is higher than 25°C, for example, 30°C or higher, it may be sufficient to perform the thawing for about 3 hours, which is shorter than 12 hours.
次に、抽出過程Ｓ４において、解凍後のオリーブの果実からオリーブオイルを抽出する。この抽出過程は、収穫されたオリーブの果実からオリーブオイルを抽出する、任意好適な従来公知の方法で行うことができるので、ここでは、説明を省略する。 Next, in the extraction process S4, olive oil is extracted from the thawed olives. This extraction process can be carried out by any suitable conventional method for extracting olive oil from harvested olives, so a detailed description will be omitted here.
（効果）
図１を参照して説明した製造方法を用いて製造されたオリーブオイル（実施例）と、収穫直後の新鮮なオリーブの果実から抽出したオリーブオイル（比較例）とを比較する測定を行った。
(effect)
Measurements were carried out to compare the olive oil produced using the production method described with reference to FIG. 1 (Example) with the olive oil extracted from fresh olives immediately after harvest (Comparative Example).
実施例として、収穫後のオリーブの果実の一部を、－３０℃の液体に３０分間浸して急速冷凍を行った。冷凍したオリーブの果実を、－１８℃の冷凍庫内に３６時間冷凍保存した後、常温の雰囲気中に１６時間置いて緩慢解凍を行った。その後、解凍されたオリーブの果実からオリーブオイルを抽出した。また、比較例として、収穫後のオリーブの果実の一部から、実施例と同様にオリーブオイルを抽出した。 As an example, a portion of harvested olives was flash-frozen by immersing it in a liquid at -30°C for 30 minutes. The frozen olives were then stored in a freezer at -18°C for 36 hours, after which they were slowly thawed by placing them in a room temperature environment for 16 hours. Olive oil was then extracted from the thawed olives. As a comparative example, olive oil was extracted from a portion of harvested olives in the same manner as in the example.
実施例と、比較例についての試験結果を表１に示す。 The test results for the examples and comparative examples are shown in Table 1.
表１中、酸価及び過酸化物価の分析は、それぞれ、基準油脂分析試験法に準じて行った。また、紫外線吸光度については、ＩＯＣにより定められた測定法に準じて行った。表１に示すように、実施例のオリーブオイルは、酸価、過酸化物価、及び、紫外線吸光度の各項目について、比較例のオリーブオイルと同等の値を示している。すなわち、この発明のオリーブオイルの製造方法を用いると、収穫直後の新鮮なオリーブの果実から抽出されるオリーブオイルと同程度の、高品質なオリーブオイルが得られることが示された。 In Table 1, the analysis of acid value and peroxide value was performed according to the standard oil and fat analysis test method. The ultraviolet absorbance was measured according to the measurement method established by the IOC. As shown in Table 1, the olive oil of the example shows values for acid value, peroxide value, and ultraviolet absorbance equivalent to those of the olive oil of the comparative example. In other words, it was shown that the olive oil production method of this invention can produce olive oil of high quality equivalent to olive oil extracted from fresh olives immediately after harvest.
なお、酸価、過酸化物価及び紫外線吸光度のいずれの値も、ＩＯＣが定める基準に収まっており、この点からもこの発明のオリーブオイルの製造方法によれば、冷凍保存した後であっても、高品質のオリーブオイルが得られることが裏付けられる。 The acid value, peroxide value, and UV absorbance all fall within the standards set by the IOC, which also confirms that the olive oil manufacturing method of this invention can produce high-quality olive oil, even after frozen storage.
Claims (5)
凍結させたオリーブの果実を一定期間冷凍保存した後、緩慢解凍する解凍過程と、
解凍後のオリーブの果実からオリーブオイルを抽出する抽出過程と
を備えるオリーブオイルの製造方法。 The freezing process involves quick freezing the olives after harvesting.
The olives are frozen for a certain period of time and then slowly thawed.
and an extraction process for extracting olive oil from the thawed olives.
請求項１に記載のオリーブオイルの製造方法。 The method for producing olive oil according to claim 1, wherein the freezing process is carried out by immersing the olives after harvest in a liquid at -30°C or lower for 20 to 40 minutes.
請求項１又は２に記載のオリーブオイルの製造方法。 3. The method for producing olive oil according to claim 1 or 2, wherein the thawing process is a slow thawing process in which the frozen olives are placed in an atmosphere at room temperature for 12 to 24 hours.
前記収穫後のオリーブの果実を、容器内に収容し、
オリーブの果実が収容された容器内の気体を除き、
前記容器を、－３０℃以下の液体に浸す
請求項１～３のいずれか一項に記載のオリーブオイルの製造方法。 In the freezing process,
The harvested olive fruits are placed in a container,
Remove the gas from inside the container containing the olives.
The method for producing olive oil according to any one of claims 1 to 3, wherein the container is immersed in a liquid having a temperature of -30°C or lower.
請求項１～４のいずれか一項に記載のオリーブオイルの製造方法。 The method for producing olive oil according to any one of claims 1 to 4, wherein the olive fruits frozen during the freezing process are frozen and stored in an environment of -15°C or lower.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021019633A JP2024049402A (en) | 2021-02-10 | 2021-02-10 | Production method of olive oil |
| PCT/JP2022/005264 WO2022172975A1 (en) | 2021-02-10 | 2022-02-10 | Olive oil production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021019633A JP2024049402A (en) | 2021-02-10 | 2021-02-10 | Production method of olive oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2024049402A true JP2024049402A (en) | 2024-04-10 |
Family
ID=82838319
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021019633A Pending JP2024049402A (en) | 2021-02-10 | 2021-02-10 | Production method of olive oil |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2024049402A (en) |
| WO (1) | WO2022172975A1 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4313060B2 (en) * | 2003-02-25 | 2009-08-12 | 株式会社ファンケル | Method for producing olive oil and olive oil |
| GR1008977B (en) * | 2016-01-28 | 2017-03-10 | Αστεριος Γεωργιου Βολωνακης | Olive oil-freezing method |
| CN107129859A (en) * | 2017-05-09 | 2017-09-05 | 重庆第二师范学院 | A kind of processing method for improving the fresh oil cut rate of squeezing out of olive |
| JP2020041110A (en) * | 2018-09-13 | 2020-03-19 | 株式会社フレッシュオリーブ | Olive oil and manufacturing method thereof |
-
2021
- 2021-02-10 JP JP2021019633A patent/JP2024049402A/en active Pending
-
2022
- 2022-02-10 WO PCT/JP2022/005264 patent/WO2022172975A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2022172975A1 (en) | 2022-08-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103503979B (en) | Comprehensive vegetable and fruit fresh-keeping processing method capable of protecting color, keeping crispness, storing flavor, saving energy and lowering consumption | |
| CN104222262B (en) | A kind of pre-cooling acclimation method and refrigeration plant | |
| CN105767122A (en) | Storage method of rainbow trout by exceed ice temperature | |
| JP2024049402A (en) | Production method of olive oil | |
| US20140272089A1 (en) | Method for production of frozen untapped young coconut water inside its carved tender coconut meat | |
| CN107372797A (en) | A kind of cold-chain logistics management method of kiwifruit fruit | |
| CN102524367A (en) | Method for refrigerating and preserving Chunhua plums | |
| US20190343157A1 (en) | Freezing and multi-stage freezing method using gas as refrigerant | |
| CN102972506B (en) | Fresh-preservation solution and freezing and fresh-preservation method of fresh sliced grass carp | |
| KR20180011742A (en) | Manufacturing method for perilla seed oil and perilla seed oil using the same | |
| CN112460897A (en) | Refrigerator and control method of instant freezing chamber thereof | |
| US3294553A (en) | Immersion freezing of strawberries | |
| CN103583675A (en) | Method for maintaining low temperature of postharvest logistic microenvironment of waxberry fruits | |
| CN102302050B (en) | Refrigeration fresh-keeping method of peach | |
| JP2012016310A (en) | Method for producing dry fruit and dry fruit | |
| RU2685197C1 (en) | Method for long-term storage of frozen meat | |
| Briley | Vacuum cooling of vegetables and flowers | |
| CN103776233A (en) | Condensation control method and condensation control device for refrigerating chamber of side-by-side combination refrigerator | |
| CN108041156A (en) | A kind of pure physical fresh-keeping process of the micro dehydrofreezing of red bayberry | |
| CN101254018A (en) | Bean product fresh-keeping method | |
| CN104544476A (en) | Multifunctional vacuum food refreshing and processing equipment | |
| Akinola et al. | DEVELOPMENT OF MICROCONTROLLER-BASED STORAGE CHAMBER FOR WATERMELON FRUITS (CITRULLUS LANATUS) GROWN IN NIGERIA | |
| JP5100998B2 (en) | Cryopreservation method of tooth extraction body | |
| CN103796519B (en) | For the preparation of the method with Storage of Fruits and/or berry product | |
| Laoretani et al. | Effect of two drying processes about soybean seed quality |