METHOD FOR PROCESSING OLIVES

It has been found that the level of polyphenols in an olive oil can be increased by adding water to the olives during the crushing of the olives. In particular the invention concerns a method for processing olives obtaining an olive oil, comprising the steps of a) crushing the olive through a sieve...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MAITLAND, REINOUT, STAVRIDIS, VANGELIS, PUTTE, KAREL, PETRUS, AGNES, MARIA, VAN, TORNALETTI, NICOLA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	It has been found that the level of polyphenols in an olive oil can be increased by adding water to the olives during the crushing of the olives. In particular the invention concerns a method for processing olives obtaining an olive oil, comprising the steps of a) crushing the olive through a sieve in the presence of water in an amount of 1 to 40% by weight, based on the weight of the olives; b) malaxation of the olives obtained in step a); c) decanting the olive oil. L'invention concerne un procédé permettant d'augmenter le niveau de polyphénols de l'huile d'olive en ajoutant de l'eau aux olives lors du broyage des olives. L'invention concerne en particulier un procédé de traitement des olives permettant d'obtenir de l'huile d'olive, consistant à a) broyer les olives à travers un tamis en présence d'eau en une quantité de 1 à 40 % en poids en fonction du poids des olives, b) à malaxer les olives obtenues au cours de l'étape a), et c) à décanter l'huile d'olive.