KR20020040930A - Manufacturing method of olive powder and composition for olive powder - Google Patents
Manufacturing method of olive powder and composition for olive powder Download PDFInfo
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- KR20020040930A KR20020040930A KR1020000070621A KR20000070621A KR20020040930A KR 20020040930 A KR20020040930 A KR 20020040930A KR 1020000070621 A KR1020000070621 A KR 1020000070621A KR 20000070621 A KR20000070621 A KR 20000070621A KR 20020040930 A KR20020040930 A KR 20020040930A
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- olive
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- olive powder
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000034 method Methods 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract 2
- 239000008107 starch Substances 0.000 claims abstract 2
- 241000207836 Olea <angiosperm> Species 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 208000035475 disorder Diseases 0.000 description 3
- 235000008390 olive oil Nutrition 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- MVEOHWRUBFWKJY-UHFFFAOYSA-N 7-hydroxynaphthalene-2-sulfonic acid Chemical compound C1=CC(S(O)(=O)=O)=CC2=CC(O)=CC=C21 MVEOHWRUBFWKJY-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000002725 Olea europaea Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 208000002551 irritable bowel syndrome Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
Abstract
Description
본 발명은 간편하게 음용할 수 있는 올리브 분말의 제조방법 및 그 올리브 분말용 조성물에 관한 것이다.The present invention relates to a method for producing olive powder that can be easily drunk and a composition for olive powder.
일반적으로, 올리브는 이탈리아를 포함한 지중해 지방에서 그 대부분이 생산되고 있는 과실로서 올리브 나무(감람나무)에서 수확되는 열매이다.In general, olives are the fruits of most of which are produced in the Mediterranean region, including Italy, which are harvested from olive trees.
최근에 올리브에 들어있는 단순 불포화 지방산, 비타민 A, C, D, E, F 및 리놀레인산이 동맥 경화나 심장병, 비만 등과 같은 성인병을 예방하는 효과가 있는 것으로 알려져 주목을 받고 있으며, 위액과 췌장액의 분비를 촉진시켜 소화장애, 변비, 과민성 대장 장애 등 장의 연동작용을 도와 위장, 췌장, 대장의 장애를 제거하여 주며, 특히, 올리브에 포함되어 있는 모유 성분인 리놀레인산은 소화와 체내의 흡수율이 뛰어난 것으로 알려져 있다.Recently, polyunsaturated fatty acids, vitamins A, C, D, E, F, and linoleic acid in olives have been known to be effective in preventing adult diseases such as atherosclerosis, heart disease, and obesity. It promotes the secretion of the digestive disorders, constipation, irritable bowel disorders, and helps the intestinal interlocking action to eliminate the disorders of the stomach, pancreas, and colon. It is known.
또한, 올리브는 담즙의 생산을 돕는 효소가 들어 있어 이로 인해 지방간의 축척을 예방하여 신장에 결석이 생기는 것을 방지하는 효능도 있으며, 노화방지 효소가 30~40가지 이상 들어 있어 비타민과 칼슘 함유로 뼈의 광물질 밀도와 칼슘을자연적으로 보충하여 몸의 자생력을 키움으로써, 여성의 노화방지와 중년층에서 흔히 일어나는 골다공증을 에방할 수 있는 것으로도 알려지고 있다.In addition, olives contain enzymes that help produce bile, which prevents the buildup of fatty liver and prevents the formation of stones in the kidney.It contains more than 30 to 40 kinds of anti-aging enzymes, which contain bones with vitamins and calcium. It is known that it can prevent the aging of women and osteoporosis that is common in middle-aged people by increasing the body's natural viability by supplementing mineral density and calcium naturally.
그러나, 상기와 같은 다양한 효능이 검증되고 있는 올리브의 가공 방법으로는 주로 올리브의 기름만을 이용하는 올리브유의 형태로 이용되거나 엑기스만을 추출하여 음료로 만들어 음용하는 방법만이 이용되고 있는데, 이러한 형태의 가공방법은 섭취자가 휴대하면서 음용하기가 쉽지 않으며, 보관상에 어려움이 있기 때문에 유통하는 과정에서 변질이 되기 쉬운 단점을 가지고 있는 실정이다.However, as the olive processing method for which the various effects are verified as described above, only olive oil using only olive oil or a method of extracting only extracts and drinking them is used. The intake is not easy to drink while drinking, there is a difficulty in storage because it is difficult to be deteriorated in the distribution process.
상기와 같은 문제점을 해소하고자 하는 본 발명의 목적은, 섭취자가 시간과 장소에 구애받지 않고 간편하게 휴대하면서 음용할 수 있으며, 유통 과정상의 변질을 방지하고, 올리브의 고유의 효능을 오랫동안 유지할 수 있게 하기위한 올리브 분말의 제조방법 및 그 올리브 분말용 조성물을 제공하는 데 있다.It is an object of the present invention to solve the above problems, so that the drinker can drink while drinking easily, regardless of time and place, to prevent deterioration in the distribution process, and to maintain the inherent efficacy of the olive for a long time To provide a method for producing an olive powder and a composition for the olive powder.
상기와 같은 목적을 가진 본 발명의 구성은,The configuration of the present invention having the above object,
올리브를 파쇄기를 이용하여 파쇄하고, 상기 올리브 파쇄물 82 ~ 86 중량%, 옥수수 가루 10 ~ 14 중량%, 찰옥수수알파전분 2 ~ 6 중량%를 교반기에 넣고 혼합하여 올리브 분말용 조성물을 만들고, 상기 조성물을 동결 팬에 넣고 -35℃ 이하에서 적어도 12 시간 이상 동결하고, 동결된 조성물을 건조기에 넣어 대략 48 시간 동안 건조하고, 건조된 조성물을 분쇄기를 이용하여 분말 상태로 분쇄하고, 이를 소정의 포장지에 넣어 개별로 포장하는 것을 특징으로 한다.Olive is crushed using a crusher, and the olive crushed 82 ~ 86% by weight, corn flour 10 ~ 14% by weight, 2-8% by weight of alpha corn starch mixed in a stirrer to make a composition for olive powder, the composition Into a freezing pan and frozen at least -12 ° C. or lower at -35 ° C. or lower, the frozen composition was placed in a drier and dried for approximately 48 hours, and the dried composition was pulverized into a powder state using a grinder, which was placed in a predetermined package. Put and individually packaged.
이하, 상기 명시된 본 발명에 의한 올리브 분말의 제조방법을 각 단계별로 상세하게 설명하기로 한다.Hereinafter, the method for preparing the olive powder according to the present invention described above will be described in detail for each step.
1. 올리브를 파쇄하는 단계;1. crushing the olives;
올리브를 잘게 부수는 과정으로 깨끗하게 세척된 올리브 열매를 파쇄기에 투입하고, 파쇄기의 조정에 따라 소망하는 크기로 파쇄하는 단계이다.In the process of crushing the olives, the freshly washed olives are put into a crusher, and crushed to a desired size by adjusting the crusher.
2. 교반기에 투입하여 혼합하는 단계;2. mixing by mixing into a stirrer;
상기의 파쇄된 올리브 파쇄물 82 내지 86 중량%, 옥수수 가루 10 내지 14 중량%, 찰옥수수알파전분 2 내지 6 중량%를 교반기에 투입하고, 교반기를 작동시켜 상기의 물질들이 고르게 혼합된 올리브 분말용 조성물을 만드는 단계로서, 바람직하게는 올리브 파쇄물 84 중량%, 옥수수 가루 12 중량%, 찰옥수수알파전분 4 중량%로 배합하는 것이 좋다.82 to 86% by weight of the crushed olive crushed, 10 to 14% by weight corn flour, 2 to 6% by weight of alpha corn starch into the stirrer, the stirrer is operated to the composition for olive powder mixed evenly As a step of making, preferably, 84% by weight of olive crushed, 12% by weight of cornmeal, 4% by weight of waxy corn starch.
3. 동결 단계;3. freezing step;
상기의 혼합된 올리브 조성물을 동결 팬(PAN)에 담아 -35℃이하에서 적어도 12시간 이상 동결시키는 단계이다. 이때, 올리브에 함유된 영양분의 손실을 적게하기 위하여 급속으로 동결하는 것이 바람직하다.The mixed olive composition is placed in a freezing pan (PAN) to freeze at least 12 hours below -35 ℃. At this time, it is preferable to freeze rapidly in order to reduce the loss of nutrients contained in the olive.
4. 건조 단계;4. drying step;
동결을 마친 올리브 조성물을 건조기에 투입하여 건조시키는 과정으로 올리브에 함유되어 있는 습기를 제거함으로써 올리브의 변질을 방지하며, 유통기한을 증대시키기 위한 공정이다. 이때, 건조 시간은 대략 48 시간 정도가 바람직하다.It is a process for preventing the deterioration of the olive by increasing the shelf life by removing the moisture contained in the olive in the process of drying the frozen olive composition is put into a dryer to dry. At this time, the drying time is preferably about 48 hours.
5. 분쇄 단계;5. grinding step;
상기의 건조를 마친 올리브 조성물을 분쇄기에 투입하여 분말 상태로 만드는 단계이다. 바람직하게는 분말 가루의 크기가 대략 30 MESH 정도로 되도록 분쇄하는 것이 좋다.The dried olive composition is added to a grinder to form a powder. Preferably, the powder is pulverized to have a size of approximately 30 MESH.
6. 포장 단계;6. Packing step;
분쇄 단계를 거친 올리브 분말을 포장하는 과정으로 폴리에틸렌 제질의 내포장지에 밀봉한 후 다시 외포장지에 포장한다.In the process of packing the olive powder after the grinding step, it is sealed in the inner packaging of polyethylene material and then packaged again in the outer packaging.
상기와 같은 단계를 거쳐서 제조되는 본 발명에 의한 올리브 분말은 휴대 및 보관이 용이하여 시간과 장소에 구애받지 않고 음용할 수 있는 효과가 있다.Olive powder according to the present invention prepared through the above steps is easy to carry and store has an effect that can be drinking regardless of time and place.
또한, 동결 건조하여 제조된 분말 상태이므로 액체 상태의 올리브유 또는 음료보다 그 유통기간이 증대되는 효과가 있으며, 올리브의 다양한 영양분의 손실을 최소화 할 수 있는 효과가 있다.In addition, since the powder state prepared by freeze-drying has an effect that the shelf life is increased than the olive oil or beverage in the liquid state, there is an effect that can minimize the loss of various nutrients of the olive.
Claims (4)
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| Application Number | Priority Date | Filing Date | Title |
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| KR10-2000-0070621A KR100449670B1 (en) | 2000-11-25 | 2000-11-25 | Manufacturing method of olive powder and composition for olive powder |
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| KR10-2000-0070621A KR100449670B1 (en) | 2000-11-25 | 2000-11-25 | Manufacturing method of olive powder and composition for olive powder |
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| KR100449670B1 KR100449670B1 (en) | 2004-09-22 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010044676A (en) * | 2001-03-15 | 2001-06-05 | 김형식 | Compositions for cleaning the liver |
| WO2004110171A3 (en) * | 2003-06-19 | 2005-01-20 | Natraceutical Sa | Olive powder |
| WO2013021358A1 (en) | 2011-08-09 | 2013-02-14 | Tubitak | Method for the production of powdered olives |
| DE102012023136A1 (en) | 2012-11-27 | 2014-05-28 | Pur'oliv Gbr (Vertretungsberechtigter Gesellschafter: Prof. Dr. Dr. Reinhold Carle, 72657 Altenriet) | olive paste |
| ES2570877A1 (en) * | 2014-11-17 | 2016-05-20 | Bonesil Expansion S L | Process of preparation and conservation of olive paste (Machine-translation by Google Translate, not legally binding) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5094871A (en) * | 1990-04-06 | 1992-03-10 | Heath George F | Methods for processing and reconstituting olive pulp |
| KR970011072A (en) * | 1995-08-26 | 1997-03-27 | 이명환 | High Elastic Elastic Sheath |
| KR20020015244A (en) * | 2000-08-21 | 2002-02-27 | 이승원 | Anti-Cancer Health Food Compostion and its Processing Method |
| KR20020023014A (en) * | 2000-09-22 | 2002-03-28 | 이승원 | Anti-Cancer Health Food Composition and its Processing Method |
-
2000
- 2000-11-25 KR KR10-2000-0070621A patent/KR100449670B1/en not_active IP Right Cessation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010044676A (en) * | 2001-03-15 | 2001-06-05 | 김형식 | Compositions for cleaning the liver |
| WO2004110171A3 (en) * | 2003-06-19 | 2005-01-20 | Natraceutical Sa | Olive powder |
| WO2013021358A1 (en) | 2011-08-09 | 2013-02-14 | Tubitak | Method for the production of powdered olives |
| DE102012023136A1 (en) | 2012-11-27 | 2014-05-28 | Pur'oliv Gbr (Vertretungsberechtigter Gesellschafter: Prof. Dr. Dr. Reinhold Carle, 72657 Altenriet) | olive paste |
| WO2014083042A2 (en) | 2012-11-27 | 2014-06-05 | Pur'oliv Gbr | Olive paste and olive powder |
| WO2014083042A3 (en) * | 2012-11-27 | 2014-10-09 | Pur'oliv Gbr | Olive paste and olive powder |
| ES2570877A1 (en) * | 2014-11-17 | 2016-05-20 | Bonesil Expansion S L | Process of preparation and conservation of olive paste (Machine-translation by Google Translate, not legally binding) |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100449670B1 (en) | 2004-09-22 |
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