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Patent Searching and Data


Title:
METHOD FOR FREEZING OLIVE OIL
Document Type and Number:
WIPO Patent Application WO/2017/130008
Kind Code:
A4
Abstract:
Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its' consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C temperature at the softening for 30'. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to -18 0 C to -23° C. Due to this method the product maintains during the whole internal of freezing the colour and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.

Inventors:
VOLONAKIS, Asterios (16 Plateia Vasileos Konstantinou, Nea Smirni, Athens, 17121, GR)
Application Number:
GR2016/000069
Publication Date:
August 03, 2017
Filing Date:
December 21, 2016
Export Citation:
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Assignee:
VOLONAKIS, Asterios (16 Plateia Vasileos Konstantinou, Nea Smirni, Athens, 17121, GR)
International Classes:
A23L3/36; A23D9/06
Attorney, Agent or Firm:
PANAGIOTIDOU, Effimia (3 Aristotelous Str, 54 624 Thessaloniki, GR)
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Claims:
AMENDED CLAIMS

received by the International Bureau on 15 September 2017

(15.09.2017)

AMENDED CLAIMS

1. Method for freezing olive oil which is extracted according to the rules of biological oil production by cold extraction which is characterized by the fact that it is performed by the following steps:

Step 1 : Measurement of the polyphenols whilst the olives are on the olive tree so as to determine the time the polyphenols are at their highest point.

Step 2: The fruit of the olives are collected in metallic containers in which nitrogen is supplied.

Step 3: The olive oil is extracted from the olives fruits by the cold extraction method of olive oil production, with water with temperature not higher than 27° C and the product remains in the softening facilities for 30' maximum.

Step 4: The product is driven into a first inox tank with nitrogen supply, where the temperature conditions are at 27° C and remains there for 12 hours.

Following, it is transferred into a 2nd inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 22° C, where it remains 12 more hours.

Following it is transferred into a 3rd inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 17° C, where it remains 12 more hours.

Following it is transferred into a 4th inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 12° C, where it remains 12 more hours.

Finally, it is transferred into a 5th inox tank, with nitrogen supply and at a temperature of 5° C (±1) lower of the previous one, that is 7° C, where it remains for 24 hours. Step 5: The product is being packaged in packaging of various contents. Step 6: The product is frozen gradually slowly in stages, not abruptly at a freeze from -18 °C to -23°C. 2. Method for freezing olive oil according to Claim 1 which is characterized by the fact that the temperature degrees at each storage tank must be reduced by 5 ± 1 degrees C.

3. Method for freezing olive oil according to Claim 1 which is characterized by the fact that in Step 4 the product remains in the storage tank with nitrogen supply, reducing the temperature by 5°C every 12 hours, until the temperature of the product drops down to 6-7° C, by the fact that the duration of the process is in total 60 hours and by the fact that steps 1 , 2, 3, 5, 6 are applied in the same way.

4. Method for freezing olive oil according to Claims 1-3 which is characterized by the fact that the collection of the olives takes place at the time when measurement of polyphenols on the olive on the tree establishes the polyphenols are at their highest level.

5. Method for freezing olive oil according to Claims 1-4 which is characterized by the fact that the nitrogen is supplied to the olives at the collection place, immediately after the collection of the olives into the containers.

6. Method for freezing olive oil according to Claims 1-5 which is characterized by the fact that for the packaging of the product to be frozen a container of one dose is used or any other traditional containers are used today for the packaging of the fresh olive oil, glass, plastic and aluminium in different quantities of presumable commercial demand. 7. Frozen olive oil preserved according to Claims 1-6 which is characterized by the fact that for the packaging of the product to be frozen, a container of one dose is used, or any of the

14 traditional containers that are being used today for the packaging of the fresh olive oil, glass, plastic and aluminium at a various quantities of presumable commercial demand.

15