JPH0559390A - Method for extracting olive oil - Google Patents

Abstract

PURPOSE:To extract an olive oil in high yield by adding cellulase (and protease) to olive fruits from which cores are removed, reacting while stirring and separating an eluted oil component. CONSTITUTION:An olive paste from which cores are removed by using both a rough grinder of coarsely crushing olive flesh and a strainer is mixed with water, then cellulase and protease in a ratio of the enzymes to olive of 100-1,000ppm (preferably 200-500ppm), reacted preferably for about 30-120 minutes at pH 3-5 at 20-50 deg.C while stirring. Then the husk is removed by decantation, the reacted material is separated into an oil component and fruit juice by centrifugal separation and the oil components is filtered to give an olive oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for extracting a high-quality oil component from enucleated olive fruits in good yield.

[0002]

2. Description of the Related Art A general method for extracting olive oil is as shown in FIG. 1, in which olive fruits 1 are defoliated 2, washed 3, coarsely crushed with a nucleus (seed) 4 and kneaded with a kneading machine 5 for 30-90. After mixing and kneading, the water is sent to a decanter 6 for water removal to remove the husk, and then the oil is separated from the fruit juice 10 by centrifugation 7 and filtered 8 to obtain a clear oil 9.

[0003]

In the above method, the oil content of the core is also extracted and mixed into olive oil, but the core contains a large amount of lipolytic enzyme, and this enzyme is present in the oil extraction process. There is a strong possibility that the quality of the oil will deteriorate and the flavor will deteriorate during storage of the oil.

[0004] In order to eliminate such difficulties, olives may be enucleated in advance. However, until now, a practical means for efficiently enucleating olives was not known, and even if the olives enucleated in the laboratory were directly processed by the conventional method, the oil extraction yield was extremely high. Due to its low level, the extraction method using enucleated olives was not applicable to factory production. It is therefore an object of the present invention to provide a method for extracting good quality oil from enucleated olives in good yield.

[0005]

Means for Solving the Problems As a result of intensive research to achieve the above-mentioned object, the inventors of the present invention were able to obtain oil with good yield from enucleated olives by using a specific enzyme, and also for enucleation. We have found that it is possible by a combination of specific means.

The present invention has been completed on the basis of the above findings. Cellulase or cellulase and protease are added to enucleated olive fruit, and the mixture is reacted with stirring, and then the eluted oil is separated. The olive oil extraction method is characterized in that the extraction method and the above-mentioned enucleation are carried out in combination with a crusher for crushing only olive pulp and a lining machine.

Next, an embodiment of the present invention will be described with reference to FIG. In FIG. 2, the olive fruits 21 are defoliated 22 and washed 23 by a conventional method, and then the crusher and the lining machine are used in combination 2
It is roughly crushed and enucleated by No. 4. This crusher needs to crush only the pulp of olives. As an example thereof, there is a micrograter, which has a stirrer with protrusions in a low vertical cylindrical container, and has a function of efficiently loosening the pulp and core of olive without damaging the core. The vertical cylinder is inclined so that the internal residence time can be adjusted to achieve the above function. An example of a squeezing machine is a seed pulper, which uses the inner cylinder of a double horizontal cylinder as a dish, and the scraper installed inside the cylinder discharges the pulp and the remaining nucleus from one end of the cylinder. It is designed to be discharged separately. However, these are merely examples, and the crusher and the lining machine of the present invention are not limited to the above structure.

[0008] The enucleated olive is in the form of a paste. Next, water is added to the olive paste, and cellulase or cellulase and protease 25 are added, and a stirring reaction 26 is carried out. Examples of these enzymes include OLIVEX and PE from Novo Nordisk Bioindustry Co., Ltd.
CTINEX or the like can be used, but other commercially available products may be used as long as they have the same function. The amount of enzyme added and the stirring time were not uniform depending on the type and maturity of olives, but the amount of enzyme added was approximately 100: 1 to olive ratio.
It is 000 ppm, preferably 200 to 500 ppm, and the stirring time is appropriately 30 to 120 minutes. The reaction temperature is adjusted to 20 to 50 ° C, and the pH is preferably 3 to 5.

After the enzymatic reaction treatment, decanting 27
The husk is removed by and the oil and fruit juice 31 are separated by centrifugation 28. The oil is filtered to obtain olive oil 30. Since the enzyme remains in the fruit juice 31, it can be reused as added water for the stirring reaction 26. In the case of the above decanting 27, if a three-layer separation type decanter is adopted,
It can be separated into three layers of oil, fruit juice and husk, and the load of centrifugal separation 28 in the next step can be reduced.

[0010]

【Example】

Example 1 Hand-enucleated olive fruits after defoliation and washing (oil 1
8.5%, moisture 71%, solid content 10.5%, pH 3.
5) 300 g was roughly crushed with a mixer to give an olive paste, and an equal amount of water was added to divide it into two equal parts. Only one of them is PECTIN from Novo Nordisk Bio Industry Co., Ltd.
After adding 400 ppm of EX, both were stirred with a propeller-type stirrer for 1 hour, and then a total volume centrifuge was applied at 5000 rpm for 15 minutes, and the separated liquid part was further added with 5000 rpm.
It took 5 minutes to collect the separated oil. The temperature during the stirring reaction was 24 ° C. The olive oil in the enzyme-added group had a better flavor than the olive oil in the enzyme-free group. The results are shown in Table 1.

[0011]

[Table 1]

Example 2 After washing 500 kg of olive fruits, 115 kg of nuclei were separated through a micrograter and a seed pulper, and 385
Obtained kg olive paste. Its component is oil 1
3.5%, moisture 78.4%, solid content 8.1%, pH 4.
It was 2. To this paste, an equal amount of water was added, and 400 ppm of OLIVEX from Novo Nordisk Bioindustry Co., Ltd. was added, and a propeller-type stirrer was used to obtain 80 rp.
After stirring for 1.5 hours, the whole amount was separated into oil, fruit juice and husk with a three-layer separation type decanter. The oil was further sent to a centrifuge, and the mixed fruit juice and a small amount of husk were separated to obtain 48.2 kg of clear olive oil.
The temperature during the stirring reaction was kept at 25 ° C at the start of stirring and at 50 ° C at the end of the reaction. The acid value of the obtained olive oil is 1.
It was 6, and the flavor was good. The results are summarized in Table 2.

[0013]

[Table 2]

[0014]

EFFECTS OF THE INVENTION According to the method of the present invention, olive oil can be efficiently extracted from enucleated olive fruits in high yield. Since the nucleus is not crushed during enucleation and there is no mixing of lipolytic enzyme from the nucleus, the obtained oil does not deteriorate during the oil extraction process and has good flavor and shelf life. Will be a product of.

[Brief description of drawings]

FIG. 1 shows an example of a conventional method, 1 is an olive fruit, 2 is a leaf removing step, 3 is a washing step, 4 is a crushing step, 5 is a kneading step,
6 is decanting, 7 is centrifugation, 8 is filtration step, 9
Is olive oil and 10 is fruit juice. FIG. 2 shows an embodiment of the present invention, in which 21 is olive fruit, 22 is a leaf removing step, 23 is a washing step, 24 is a crushing / nucleating step, 25 is an enzyme, 26 is a stirring step, and 27 is decane. Ting, 28 is centrifugation, 29 is a filtration step, 30 is olive oil, and 31 is fruit juice.

Claims (2)

[Claims] 1. A method for extracting olive oil, which comprises adding cellulase or cellulase and protease to enucleated olive fruit, stirring the mixture, and separating the eluted oil. 2. The extraction method according to claim 1, wherein the enucleation is carried out by using both a crusher for crushing only olive pulp and a lining machine.