+

WO2009106669A1 - Procédé et dispositif destinés à éliminer l'amertume des olives de table et produit ainsi obtenu - Google Patents

Procédé et dispositif destinés à éliminer l'amertume des olives de table et produit ainsi obtenu Download PDF

Info

Publication number
WO2009106669A1
WO2009106669A1 PCT/ES2009/070045 ES2009070045W WO2009106669A1 WO 2009106669 A1 WO2009106669 A1 WO 2009106669A1 ES 2009070045 W ES2009070045 W ES 2009070045W WO 2009106669 A1 WO2009106669 A1 WO 2009106669A1
Authority
WO
WIPO (PCT)
Prior art keywords
olives
bitterness
fruits
elimination
eliminating
Prior art date
Application number
PCT/ES2009/070045
Other languages
English (en)
Spanish (es)
Inventor
Aranzazu GARCÍA BORREGO
Concepción ROMERO BARRANCO
Pedro GARCÍA GARCÍA
Antonio DE CASTRO-GÓMEZ MILLÁN
Eduardo Medina Pradas
Manuel Brenes Balbuena
Original Assignee
Consejo Superior De Investigaciones Científicas
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Consejo Superior De Investigaciones Científicas filed Critical Consejo Superior De Investigaciones Científicas
Publication of WO2009106669A1 publication Critical patent/WO2009106669A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

  • the present invention encompasses within the food chemistry sector, describing a new process for making table olives, based on the oxidation of oleuropein, which does not require the use of sodium hydroxide in the process of eliminating fruit bitterness Additionally, the device used in the manufacturing process and the product thus obtained are also object of the invention, which, since no chemical agent has been used in its process of obtaining, can be additionally destined for organic commerce.
  • the olive fruit, the olive, has a very bitter pulp compound known as oleuropein.
  • This substance is a polyphenolic glycoside formed by three molecules: hydroxytyrosol, glucose and elenolic acid.
  • Both oleuropein and its aglucone (hydroxytyrosol bound to elenolic acid) are bitter compounds (Walter et al., 1973; Appl. Microbiol. 26, 773) and Ie transmit said bitterness to table olives.
  • the present invention faces the problem of having a quick method of obtaining table olives that can start from fruits available throughout the year, which does not require the use of unauthorized chemicals in organic production, such as sodium hydroxide, and that does not generate polluting solutions.
  • This new procedure for obtaining table olives is based on the elimination of the bitterness of the fruits by means of an oxidation process of the oleuropein, and other polyphenolic compounds, of the pulp of the olives, which can be performed, without limiting the scope of the invention, in a gaseous medium containing oxygen, preferably air.
  • one aspect of the present invention constitutes a process for the elaboration of table olives, hereinafter elaboration procedure, characterized in that the process of eliminating the bitterness of the fruits is carried out by means of an oxidation process of the Oleuropein
  • a preferred aspect of the present invention constitutes the process of the invention where the oxidation of oleuropein is carried out under a gaseous medium containing oxygen, preferably air.
  • a team capable of carrying out the manufacturing process is required, under a gaseous medium, under optimal conditions and that allows obtaining a quality product with adequate organoleptic characteristics.
  • equipment of the invention which comprises a rotating device of stainless steel (2) and cylindrical geometry, which has an external device of the same geometry and material (1), hereinafter referred to as a heating jacket, and a pressure gauge for controlling the temperature and pressure, respectively, inside.
  • a more preferred aspect of the invention constitutes the process of the invention comprising the following stages: a) Obtaining the fruits, with a ripening index between 1 and 5, during the harvest season, b) preservation of the olives from of the previous stage in acidified solutions, preferably in acetic acid, lactic acid or any other organic acid, with or without the addition of sodium chloride, c) introduction of the olives from the previous stage, in a rotating device of cylindrical, spherical geometry or conical trunk, preferably cylindrical (2), stainless steel, with heating jacket (1) and pressure gauge, d) elimination of the bitterness of the olives inside the rotating device (2), at a controlled temperature, preferably between 20-5O 0 C , by means of pressure injection, preferably between 1, 3 and 1, 8 bars, of a gas containing oxygen, preferably air, and for a short time A time, preferably 24 to 78 hours, e) packaging of olives from the previous stage in containers of any food use material, preferably glass, tin or plastic, with a solution containing
  • the fruits, collected during the harvest season must have a ripening index between 1 and 5 (stage a), corresponding to yellowish-green and black olives on the outside with pink tones in the interior, respectively.
  • stage a a ripening index between 1 and 5
  • the fruits are placed in a brine of concentration, preferably between 2 and 7% NaCl (w / v), acidified with acetic acid, lactic acid or any other organic acid (step b), preferably using acetic acid with a concentration between 0.5 and 1.5% (w / v).
  • the olives are kept in this solution under anaerobic or aerobic conditions, preferably the latter to avoid problems of superficial wrinkling in some varieties, until the moment of their elaboration.
  • stage d The stage of elimination of the bitterness of the fruits (stage d), is carried out in the equipment represented in Figure 1.
  • the olives, preserved in the acid solution are introduced (stage c) in a rotating device of cylindrical, spherical or truncated conical geometry, preferably cylindrical, of stainless steel (2) which is separated between about 3-10 millimeters from a second external device (1), preferably of the same geometry and material, hereinafter heated jacket.
  • the heating jacket (1) allows the introduction of temperature controlled water inside (4) and its outlet (5) with a view to having a closed heating circuit, because it is thermally insulated in its outer layer and allows the heat exchange inside, thus controlling the temperature of the device internal (2).
  • the internal rotating device presented (2) consists of a gas inlet (6) and outlet (7), together with a pressure gauge (8) for the control of the pressure inside the internal device (2) as well as connection (3) to a motor for controlling the speed of rotation of the equipment.
  • the bitterness elimination step described is initiated by introducing the olives, preserved in acid solution, into the internal rotating device (2).
  • gas preferably a gas containing oxygen and more preferably air, is injected under pressure into the device (6), initially allowing its outlet (7) for 15-60 minutes.
  • suitable pressure conditions are created inside the rotating device (2), preferably between 1, 3 and 1, 8 bars, which are controlled by the manometer (8) coupled.
  • the step of eliminating the bitterness of the process of the invention comprises the introduction of pressurized gas to avoid surface wrinkling in the olives and, above all, so that the gas can quickly penetrate the pulp of the fruits.
  • the fruits must be kept in the agitation device for the time necessary for the total elimination of their bitterness. This period of time is variable depending on the type of gas that is injected, the variety of olives, the degree of ripening that the fruit presented at the time of harvesting, the temperature at which the procedure is carried out and the type of final product, that is, whole or boneless olives.
  • the constant rotary movement of the internal device (2) is equally important to avoid, on the one hand, the crushing of the fruits and, on the other hand, so that the oxidation process of the oleuropein, produced by the penetration of the gas under pressure in the pulp, be uniform throughout the surface of the fruit. Uniformity in the whole surface of the fruit, and because the oxidation process involves a darkening of the fruit, it avoids a possible different coloration both in the same and in different fruits.
  • the speed of rotation of the equipment preferably ranges between 1 and 60 turns per hour.
  • the internal device has a valve (9) for the elimination of liquid that may have formed during the bitterness elimination stage.
  • the temperature preferably between 20-50 0 C, is another important factor to control during the process of eliminating the bitterness of the fruits because although a higher temperature has the advantage of accelerating the oxidation process of oleuropein, and orthodiphenolic compounds , this increase has the disadvantage that also decreases in greater degree the texture of the fruits.
  • the control of the bitterness elimination process can be carried out visually, due to the darkening both outside and inside the pulp that carries the oxidation process, or by analyzing the content of oleuropein in pulp by liquid chromatography High resolution (HPLC).
  • HPLC liquid chromatography High resolution
  • the gas is removed from the internal device (2) and checking the progress of the oxidation, initially, by changing the color produced. If it is considered that the oxidation process has not been complete, pressurized gas is introduced again and the process is continued.
  • Olives after the bitterness elimination process can be packaged in a similar way to brine olives, that is, with brines acidified with organic acids such as acetic, lactic, citrus and others.
  • This product can therefore be preserved by the usual methods used for table olives: pasteurization, chemical conditions and atmospheres modified, in the latter case the fruits are packed without liquid.
  • the final product is very similar to the one known as changing color or black olives seasoned in brine, although without bitterness and a slightly darker color.
  • the olives can be pitted, sliced and packaged in these forms of presentation or seasoned, or crushed for use in olive pate or other applications.
  • a more preferred aspect of the invention constitutes the process of the invention in which the olives are boned before the stage of eliminating the bitterness of the olives.
  • Another aspect of the invention constitutes the product thus obtained by the process of the invention.
  • This food product since no chemical agent has been used during its production within the production of products with the "ecological" designation, can be marketed as such.
  • FIG. 1 Equipment used for the elimination stage of fruit bitterness.
  • the heating jacket (1) allows the introduction of temperature controlled water inside (4) and its outlet (5).
  • the internal rotating device presented (2) consists of an input (6) and output
  • Olives of the Hojiblanca variety are collected from the tree, during the harvest season with a ripening index 1, corresponding to a yellowish-green color, and stored in brine acidified with acetic acid (6% NaCI, 1% acetic acid) in aerobic conditions . After 5 months in the acidified brine, the olives are introduced into the rotating cylindrical device (2) represented in Figure 1. Next, oxygen is injected under 1.5 bars of pressure for 15 minutes, and the outlet valves are closed and gas inlet (7 and 6), maintaining the pressure inside the device (2). For the process, the speed of rotation of the inner cylindrical device (2), one rotation per minute, and the temperature, 4O 0 C, are regulated by means of the recirculation of water inside the heating jacket (1).
  • the olives are slightly darker, with a yellow-brown surface color, and without bitterness.
  • the content of oleuropein in pulp was analyzed by HPLC. As reflected in the chromatogram of Figure 2, the disappearance of oleuropein clearly occurs after the process of elimination of bitterness by oxidation.
  • the product thus obtained is packaged in a 17Og glass bottle with 140 ml of a 6% brine (w / v) acidified with acetic acid (0.5% w / v) and is ready for commercialization.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un procédé destiné à éliminer l'amertume des olives de table par oxydation de l'oleuropéine présente dans les fruits. Ce procédé consiste: à cueillir les fruits durant la saison de récolte; à conserver les olives jusqu'au moment de leur élaboration; à éliminer l'amertume des olives; à conditionner les olives; et à conserver les olives conditionnées. Cette invention concerne, en outre, le dispositif destiné à mettre en œuvre ce procédé et les olives obtenues au moyen de celui-ci.
PCT/ES2009/070045 2008-02-29 2009-02-26 Procédé et dispositif destinés à éliminer l'amertume des olives de table et produit ainsi obtenu WO2009106669A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP200800590 2008-02-29
ES200800590A ES2325296B1 (es) 2008-02-29 2008-02-29 Procedimiento y dispositivo para la eliminacion del amargor de aceitunas de mesa y producto asi obtenido.

Publications (1)

Publication Number Publication Date
WO2009106669A1 true WO2009106669A1 (fr) 2009-09-03

Family

ID=40951224

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2009/070045 WO2009106669A1 (fr) 2008-02-29 2009-02-26 Procédé et dispositif destinés à éliminer l'amertume des olives de table et produit ainsi obtenu

Country Status (2)

Country Link
ES (1) ES2325296B1 (fr)
WO (1) WO2009106669A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013021356A1 (fr) 2011-08-09 2013-02-14 Tubitak Aliment pour bébé et enfant en bas âge contenant des olives entières
ES2499765A1 (es) * 2013-03-26 2014-09-29 Asociación Empresarial De Investigación Centro Tecnológico Nacional Agroalimentario "Extremadura" (Ctaex) Procedimiento para reducir el amargor y picor de un aceite de oliva.
WO2014193567A1 (fr) 2013-04-26 2014-12-04 The Regents Of The University Of California Procédé de désamérisation d'olives

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1025264B1 (fr) * 2017-11-09 2019-01-03 ANSOLIVE sprl Methode pour l’emballage de produits alimentaires sous une atmosphere protectrice et des produits alimentaires emballes obtenus

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2018899A6 (es) * 1989-06-21 1991-05-16 Consejo Superior Investigacion Proceso de elboracion de aceitunas verdes aderezadas, sin fermentacion, con caracteristicas analogas a las preparadas al estilo espanol.
ES2021972A6 (es) * 1990-03-12 1991-11-16 Consejo Superior Investigacion Procedimiento para la elaboracion de aceitunas tipo negras a ph y temperatura controlada
WO2005002364A1 (fr) * 2003-07-03 2005-01-13 Pinillos Villatoro Jose Luis Procede de neutralisation d'olives
ES2244307A1 (es) * 2004-01-14 2005-12-01 Heral Enologia, S.L. Proceso modificado para la elaboracion de aceitunas de aderezo que permite obtener subproducto utiles como fertilizantes.
GR20050100482A (el) * 2005-09-21 2007-04-25 Βασιλης Ντουρτογλου Νεα μεθοδος για την ταχεια αποπικρανση της ελιας και παραγωγη βρωσιμης επιτραπεζιας ελιας ή ελαιολαδου.

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2018899A6 (es) * 1989-06-21 1991-05-16 Consejo Superior Investigacion Proceso de elboracion de aceitunas verdes aderezadas, sin fermentacion, con caracteristicas analogas a las preparadas al estilo espanol.
ES2021972A6 (es) * 1990-03-12 1991-11-16 Consejo Superior Investigacion Procedimiento para la elaboracion de aceitunas tipo negras a ph y temperatura controlada
WO2005002364A1 (fr) * 2003-07-03 2005-01-13 Pinillos Villatoro Jose Luis Procede de neutralisation d'olives
ES2244307A1 (es) * 2004-01-14 2005-12-01 Heral Enologia, S.L. Proceso modificado para la elaboracion de aceitunas de aderezo que permite obtener subproducto utiles como fertilizantes.
GR20050100482A (el) * 2005-09-21 2007-04-25 Βασιλης Ντουρτογλου Νεα μεθοδος για την ταχεια αποπικρανση της ελιας και παραγωγη βρωσιμης επιτραπεζιας ελιας ή ελαιολαδου.

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
GAMBELLA, F. ET AL.: "Effect of different pre- treatments on drying of green table olives (Adcolana tenera var.).", GRASAS AND ACEITES., vol. 51, no. 3, 2000, pages 173 - 176 *
SERVILI, M. ET AL.: "The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (cv.Itrana and Leccino): A pilot-scale application.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 54, no. 11, 31 May 2006 (2006-05-31), pages 3869 - 3875 *
SHASHA,B. ET AL.: "On the debittering and darkening of olives.", ISRATHE JOURNAL OF CHEMISTRY., vol. 1, 1963, pages 33 - 35 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013021356A1 (fr) 2011-08-09 2013-02-14 Tubitak Aliment pour bébé et enfant en bas âge contenant des olives entières
ES2499765A1 (es) * 2013-03-26 2014-09-29 Asociación Empresarial De Investigación Centro Tecnológico Nacional Agroalimentario "Extremadura" (Ctaex) Procedimiento para reducir el amargor y picor de un aceite de oliva.
WO2014193567A1 (fr) 2013-04-26 2014-12-04 The Regents Of The University Of California Procédé de désamérisation d'olives
US9713339B2 (en) 2013-04-26 2017-07-25 The Regents Of The University Of California Method for debittering olives

Also Published As

Publication number Publication date
ES2325296A1 (es) 2009-08-31
ES2325296B1 (es) 2010-06-07

Similar Documents

Publication Publication Date Title
Ramachandra et al. Processing of Aloe vera leaf gel: a review
CA2800180A1 (fr) Procede et equipements pour steriliser des aliments liquides et en extraire l'oxygene, a basse temperature, par decompression et/ou au moyen d'accelerations lineaires ou rotatives importantes
JP2002142712A (ja) 生唐辛子の連続的な殺菌・乾燥による衛生乾燥唐辛子の製造方法及びその装置
JP7233644B2 (ja) 食品に対する脱気・加熱・高圧処理方法
CN106417568A (zh) 一种黄秋葵嫩果的贮藏保鲜和干燥方法
KR101275328B1 (ko) 간장게장의 간장소스 제조방법
ES2325296B1 (es) Procedimiento y dispositivo para la eliminacion del amargor de aceitunas de mesa y producto asi obtenido.
CN109984310B (zh) 一种牛肉制品的加工方法
KR101930772B1 (ko) 동결건조김치의 제조방법 및 이에 의해 제조되는 동결건조김치
CN101779792B (zh) 一种鲜当归饮片的制备方法
CN105053929B (zh) 一种哈密瓜的加工方法
KR101064392B1 (ko) 간장게장의 포장방법
KR101275329B1 (ko) 간장게장 제조방법
JP2013529930A (ja) 食品の酸性化及び保存
JP4837186B2 (ja) 食品の含浸処理方法
CN108056420A (zh) 干笋加工方法
CN106259854A (zh) 火龙果干的制作方法
CN103976303B (zh) 一种低温冷冻壳聚糖瞬间覆膜护色技术制备柠檬甜脆片的方法
Padmaja et al. Preservation of sapota (Manilkara zapota) by edible aloe vera gel coating to maintain its quality
ES2304090A1 (es) Procedimiento de elaboracion de aceitunas negras en condiciones acidas y productos asi obtenido.
JP2015177779A (ja) 加工栗の製造方法及び加工栗
CN107484970A (zh) 一种鳄鱼肉干的加工方法
CN106235111A (zh) 猕猴桃干的制作方法
CN106578044A (zh) 一种绿豆的物理保鲜方法
CN109221359A (zh) 一种贝类的保鲜技术

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09714671

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09714671

Country of ref document: EP

Kind code of ref document: A1

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载