JP3937228B2 - Method for producing olive extract oil - Google Patents

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]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing olive extract oil having no olive smell and excellent skin permeability, 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, etc., and has recently attracted attention for its health improvement effect. In addition, an inhibitory effect on the occurrence of cancer based on polyphenols and an effect of promoting bone formation based on provitamin A, vitamin D and vitamin K have been reported. Olive oil also has skin beautifying effects such as reducing rough skin, keeping the skin healthy, moisturizing the skin, protecting the skin, and preventing the skin from drying, and is formulated into cosmetics and topical medicines. ing.
[0003]
The method for producing olive oil has been improved in order to improve the yield and obtain as much oil as possible from olive, and there is a chemical extraction method that achieves a higher yield in addition to cold squeezing at a yield of 25-30%. Has been developed. In these methods, in the case of the chemical extraction method, it is necessary to purify by removing the organic solvent added at the time of manufacture by means such as distillation, but at this time, even the active ingredients contained in olive oil are removed. There is a concern. Moreover, the heating performed in the refinement | purification of olive oil has changed the cis-fatty acid effective in the improvement of a health condition into trans-fatty acid, and has reduced the usefulness of olive oil.
[0004]
In recent years, as the active ingredients contained in olive oil have become clear, emphasis has been placed on producing olive oil without modifying the active ingredients. A method for producing olive oil suitable for this purpose is cold squeezing, and olive fruits are mechanically crushed and compressed at room temperature without prior heating to obtain olive oil. It manages so that the temperature in a pressing machine may not exceed 60-75 degreeC especially also in a pressing process. The olive oil produced in this way contains the unmodified active ingredients and does not change the fatty acids.
[0005]
In addition, as a method for producing olive oil suitable as a frying fat, (a) an olive residue oil obtained by solvent extraction of an olive fruit residue remaining after collecting olive oil, an 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 decolored mixed oil by distillation means. It has been reported (for example, refer to Patent Document 1). The olive oil obtained by the above 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 [0007]
[Problems to be solved by the invention]
By the way, in recent years, as olive oil is used for foods other than foods, the unique aroma of olives has become a problem. Such an olive odor is preferable for food applications, but when olive oil is used as a component of cosmetics, external medicine, etc., the olive odor is never preferable, but rather is avoided as a blue odor. In particular, in the formulation to which the fragrance was added, there was a case where the olive odor interfered with the fragrance to which the odor was added, resulting in malodor.
[0008]
Moreover, when olive oil was applied to the skin, the penetration power into the skin was never great, and olive oil that did not penetrate remained on the skin surface and caused skin to stick. Since the skin beautifying effect of olive oil can be expressed preferably by direct application to the skin, there has been a demand for improving 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 that has a low olive odor and high permeability to the skin.
[0010]
[Means for Solving the Problems]
As a result of diligent research, the inventors of the present invention were surprised by the fact that the olive fruit was fermented under certain conditions before oil extraction in a method for producing olive oil comprising crushing olive fruit and separating the oil. In particular, it has been found that olive oil can be produced with a reduced olive odor and rather a sweet and sour fruit odor. As a result of the test, it was found that the olive oil was excellent in permeability to the skin, and the present invention was completed based on these.
[0011]
Therefore, the present invention produces olive extract oil by pulverizing harvested and selected olive fruits (excluding those that have been frozen afterwards) , and centrifuging and filtering the resulting paste . a method, or during the process before and after the grinding process, a manufacturing method for causing the lactic acid fermentation of olive fruits under anaerobic conditions.
Further, the present invention produces olive extract oil by pulverizing harvested and selected olive fruits (excluding those that have been frozen afterwards) , and centrifuging and filtering the obtained paste-like material. the method, before, during or said step of the grinding process, the olive fruit relates to a manufacturing method which is characterized in that fermenting was immersed in salt water.
The present invention further relates to olive extract oil produced by any of these production methods.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail with reference to the drawings. FIG. 1 is a flow diagram illustrating a method for producing olive extract oil of the present invention.
[0013]
In the production method of the present invention, first, an olive fruit as a raw material for olive extract oil is harvested. There are various varieties of olives, for example, Mission (Misson), Manzanillo, Nevadilo Blanco, Picual, Hojiblanca, Arbequina, Cornicabra, Manzanilla. ), Gordal, Frantoio, Moraiolo, Leccino, Coratina, Ascolana Terena, etc. are known. Each of these varieties has different average weight and oil content of the fruit, and suitable uses such as fruit processing seeds, oil seeds, combined use seeds, etc., but the olive extract oil of the present invention is produced from any variety of olives. it can. Among other things, 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. . This mission type is conventionally used mainly for fruit processing, but when used in the production method of the present invention, the resulting olive extract oil has excellent characteristics such as aroma and permeability. It is particularly preferable to use mission-type olive fruit.
Further, the harvesting time of the olive fruit is preferably around December when the olive fruit contains a large amount of oil, and it is preferable to use a ripe olive fruit.
[0014]
Next, the harvested olive fruits are selected. The selection is performed for the purpose of preventing the deterioration of the properties of olive extract oil produced by mixing sick fruits and immature fruits. Usually, it is performed by selecting defective fruits by visual inspection and removing them by hand.
[0015]
Subsequently, the selected olive fruits are lactic acid fermented under anaerobic conditions. The fermentation is performed, for example, by immersing the olive fruit in a fermentation vessel filled with salt water and allowing it to stand for a certain period of time. By immersing the olive fruit in salt water, the olive fruit gradually undergoes lactic acid fermentation, and then decays. Proceed to By this fermentation, the olive odor of the olive fruit is weakened and the fruit odor can be enhanced. As described above, the production method of the present invention is characterized in that olive fruits are taken out and squeezed at the progress stage of fermentation, while there is no fermentation process related to the production of conventional olive oil. The oil was extracted directly from the fruit.
[0016]
The time required for fermentation varies depending on the size of olive fruit, the oil content of olive fruit, the temperature of fermentation, the concentration of salt water, and the like. In particular, if the concentration of salt water is high, the rate of fermentation progresses slowly, and in extreme cases, the fermentation does not proceed. On the other hand, if the concentration of salt water is low, the rate of fermentation progresses quickly and proceeds to decay in a short period of time. Therefore, it is necessary to appropriately control the concentration of salt water. The end point of the fermentation can be confirmed by smell, and the fermentation is terminated when the olive odor is weakened and the fruit odor is felt strongly. In the fermentation in salt water, the olive fruit is kept in a tight state, so that the appearance of the olive fruit is hardly changed and it is difficult to visually determine the end point of the fermentation. Fermentation is usually performed in 3-5%, particularly 4%, salt water. For example, when fermentation is performed in 4% saline, the time required for fermentation is usually about 2-4 days. Moreover, although a polystyrene container etc. can be employ | adopted for a fermentation container, since there exists a possibility that various bacteria may mix in a wooden container, it is not preferable.
[0017]
After the fermentation is complete, the olive fruit is washed to remove salt from the saline and then ground. The pulverization can be performed by a usual method, and the olive fruit becomes a paste-like material by pulverization.
[0018]
Next, solid-liquid separation and oil-water separation are performed on the paste-like material. The solid-liquid paste-like product by the separation is separated into solids and liquid fraction is further separated into water and the crude olive oil extract by have One to liquid component by performing oil-water separation. When heating is performed using a means such as distillation for separation, the active ingredient contained in the paste may be decomposed. Therefore, both separations are performed by centrifugation without heating.
[0019]
The crude olive extract oil thus obtained is filtered to remove impurities, and an olive extract oil is obtained. The filtration is preferably performed by gravity filtration. Although pressure filtration can shorten the time required for filtration, it is not preferable because the active ingredient in the oil is destroyed by pressurization and the amount of impurities mixed in increases.
[0020]
The olive extract oil obtained has a slight blue-smelling olive odor, rather a sweet and sour fruit odor. In addition, it is highly permeable to the skin, and when applied to the skin, it is absorbed quickly 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 specific embodiments.
[0022]
Example 1 Production of Olive Extracted Oil 30 kg of olive fruit 2 (average fruit weight is 2.7 g, oil content is 18%) harvested and selected in mid-December from the mission type olive is made of 50 L polystyrene. It put into the fermentation container 1, 4% salt solution 5 was inject | poured into the fermentation container 1, and all the olive fruits 2 were completely submerged. After the injection, the fermentation container 1 was covered with a vinyl sheet 3, and the vinyl sheet 3 was fastened to the fermentation container 1 with a rope 4 and fixed. Then, water 6 was further accumulated on the vinyl sheet 3 and a weight was placed thereon and allowed to stand for fermentation. The apparatus used for fermentation is illustrated in FIG.
Three days later, it was confirmed that the aroma of the olive fruit changed from an olive odor to a fruit odor, and the fermentation was terminated at this point.
The olive fruit 2 after the fermentation is crushed after washing with water, and the obtained paste is centrifuged to separate the solid and liquid first, and then the liquid is separated into water and oil. . The obtained oil was gravity filtered using a filter paper (manufactured by Advantech) having a pore size of 1.5 μm to obtain 5.1 kg of the desired olive extract oil. The olive extract oil had almost no olive smell and a fruit smell.
[0023]
Example 2: Evaluation of penetrability 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 penetrability thereof was evaluated. For comparison, the same evaluation was performed on olive oil produced by a normal method that does not include fermentation in the production process. The results are shown in Table 1.
[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 quickly absorbed in the skin of all subjects and did not cause stickiness. This means that the olive extract oil is highly permeable. On the other hand, the conventional olive oil used for comparison was slightly absorbed by subjects with dry skin, but was hardly absorbed by other subjects, and remained on the skin and caused stickiness.
[0025]
【The invention's effect】
In the production method of the present invention, an olive extract oil having less olive odor and a preferred fruit odor can be produced by fermenting the fruit under certain conditions before squeezing the olive fruit. The olive extract oil has a high permeability to the skin and is absorbed quickly 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 and the like for the purpose of the effect of olive oil, in particular, skin beautifying effect.
[Brief description of the drawings]
FIG. 1 is a flow diagram illustrating a method for producing olive extract oil of the present invention.
FIG. 2 is a schematic diagram of an apparatus used for fermentation in Example 1. FIG.
[Explanation of symbols]
1 Fermentation vessel 2 Olive fruit 3 Vinyl sheet 4 Rope 5 Saline 6 Water

Claims (4)

A method for producing olive extract oil by pulverizing harvested and selected olive fruits (excluding those subsequently frozen) and centrifuging and filtering the obtained paste-like product,
A process for producing lactic acid under anaerobic conditions before, during or after the pulverization step.   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. A method for producing olive extract oil by pulverizing harvested and selected olive fruits (excluding those subsequently frozen) and centrifuging and filtering the obtained paste-like product,
A production method characterized by fermenting olive fruit by immersing it in salt water before, during or after the pulverization step.   The production method according to claim 4, wherein the fermentation is performed by immersing olive fruits in salt water having a concentration of 3 to 5%.

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