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123 条记录 (耗时 0.014 秒)

    METHOD OF PREPARING AN EDIBLE OIL, CHARACTERIZED BY AN INCREASED SHELF-LIFE, AND EDIBLE OIL OBTAINABLE BY SUCH METHOD
    104.
    发明公开
    METHOD OF PREPARING AN EDIBLE OIL, CHARACTERIZED BY AN INCREASED SHELF-LIFE, AND EDIBLE OIL OBTAINABLE BY SUCH METHOD 有权
    用于生产食用油，通过增加稳定性的方法是确定的，并通过此方法可用的烹调油

    公开(公告)号：EP2416664A1

    公开(公告)日：2012-02-15

    申请号：EP09787699.9

    申请日：2009-04-10

    申请人： Costa d'Oro S.p.A.

    发明人： BRACCO, Umberto ,  MORCHIO, Giovanni ,  LEONARDI, Mauro ,  MOCETTI, Ivano

    IPC分类号： A23D9/00 ,  C11B5/00

    CPC分类号： A23D9/04 ,  C11B5/0035 ,  C11B5/0085

    摘要： Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.