Method for obtaining oil from oily fruits

Abstract

A method for extracting oil from an oily fruit includes the following steps: a) providing an oily fruit raw material having a storage time; b) processing the oily fruit raw material into an oil product stream as a first fraction and a water-containing second fraction with reduced oil content, wherein c) determining one or more components of the oil product stream, wherein the determination according to step c) includes determining the change in sugar and / or alcohol content of the oily fruit raw material and / or the aqueous fraction formed in the method over time.

Description

[0001] This invention relates to a method for extracting oil from oily fruits, particularly olives.

[0002] A method for dehydrating olive pomace (Alpeorujo) is known in EP 2 755 503 B1.

[0003] This method has been proven effective in principle. In this method, olive pomace is dehydrated particularly effectively.

[0004] In addition, DE 10 2022 121 176 A1 discloses the extraction of protein from fruit pomace.

[0005] Based on the above-mentioned prior art, the present invention aims to separate more valuable substances from olive pomace.

[0006] This task is solved by a method having the features of claim 1.

[0007] The method for extracting oil from oily fruits according to the present invention comprises at least the following steps:

[0008] a) Provide oily fruit raw materials with shelf life

[0009] Post-harvest storage time can range from several hours to several days. Both olives and olive paste may undergo a residence period. This residence period begins at harvest and is divided into two phases: the first phase, the storage time from harvest to paste production; and the subsequent second phase, the residence and / or storage time of the paste before oil extraction.

[0010] The oily fruit ingredient is particularly derived from sauces made from crushed oily fruits. Preferably, to facilitate immediate and quantitative oil removal, the sauce may contain fragments of fruit pits, which gives the sauce a texture that aids in the centrifugal separation of oil.

[0011] b) Process the oily fruit raw material into an oil product stream as the first fraction and a water-containing second fraction with reduced oil content.

[0012] In this step, the raw materials, particularly sauces, are deoiled. The second fraction is characterized by a reduced oil content relative to the initial product before deoiling. Separating the raw materials into first and second fractions is not the final result, but must be understood as at least two fractions. The water-containing second fraction with reduced oil content can thus form a muddy fraction with a correspondingly high dry matter content and approximately 65% ​​+ / - 5% by weight of water. Furthermore, a third fraction can be separated as an aqueous fraction, particularly as a liquid phase, with a water content exceeding 80% by weight. In this case of separate aqueous phase separation, a solid fraction with a water content of approximately 50% + / - 3% is separated, rather than a muddy fraction. This can be achieved, for example, in a three-phase decanter, which simultaneously separates the oil, aqueous phase, and solid phase with a water content of approximately 50% + / - 3%.

[0013] c) Identify one or more components of the oil product stream.

[0014] In addition, components are transferred to the oil phase. Typical components include, for example, free fatty acids (FFA), diacylglycerols (DAG), monoacylglycerols (MAG), polyphenols, terpenes, squalene, or other oil-soluble substances. The water content is typically less than 0.2%.

[0015] Yeast and bacteria are also present in sauces. They cause the breakdown and metabolism of substances such as sugars. This can lead to the formation of short-chain or long-chain alcohols such as methanol and ethanol, or, in the presence of aerobic conditions, vinegar. Furthermore, bacteria produce acids (e.g., lactic acid, acetic acid, butyric acid) and / or alcohols. These acids cause changes in pH.

[0016] Oils are often flavor carriers in products. Polyphenols and their derivatives are important flavor components within oils themselves. However, approximately 90% of phenols are water-soluble, thus they can form phenolic esters with alcohols from the aqueous phase. Only a small fraction of phenolic compounds remain in the oil, but they have a significant impact on sensory properties and overall quality.

[0017] However, it is unknown that the determination according to step c) includes determining the change in sugar and / or alcohol content over time in the oily fruit raw material and / or the aqueous fraction formed in the method.

[0018] This method can monitor the initiation of fermentation during raw material preparation or processing. If such fermentation is identified by a decrease in sugar content or an increase in alcohol content, one or more process parameters must be adjusted to minimize fermentation or accelerate oil separation. Monosaccharides, disaccharides, or polysaccharides can be measured as sugars, with the former typically occurring faster in enzymatic conversion and therefore being more meaningful for monitoring the onset of fermentation.

[0019] If the alcohol is fully or partially esterified during storage, the start of fermentation can also be monitored by the esterification products of the alcohol (called alcohol esters).

[0020] Currently, the impact of fermentation on oil quality is determined solely by tasting the obtained oil (especially after other processing steps, such as oil refining). This is relatively late in the production process and often requires qualified experts who are difficult to find. By then, it is usually too late to take action. The situation is different if we can indirectly determine this by measuring typical fermentation parameters—sugars and alcohols—in the aqueous phase. This can be done significantly faster and more directly, providing quantifiable values ​​about the fermentation status and related oil quality.

[0021] Therefore, this invention provides a reliable and reasonable standard for establishing the oil quality of oily fruits.

[0022] Further advantageous designs of the invention are the subject of the dependent claims.

[0023] Changes in sugar and / or alcohol content over time can be advantageously used as adjustment parameters for process control, particularly the amount of oily fruit feedstock provided, storage and / or processing temperatures, and / or storage and / or processing times until oilseed separation. These process parameters have a very direct impact on fermentation.

[0024] In a particularly preferred embodiment of the invention, the oily fruit raw material is obtained by crushing olives using a hammer mill. A particularly effective process adjustment can be observed with this crushing method.

[0025] Advantageously, the processing in step b) may include centrifugation. This type of processing can be directly influenced by selecting the changes in the aforementioned components over time.

[0026] Preferably, the oily fruit raw material can be used as a sauce made from crushed oily fruit (preferably including fragments of the fruit pit). This results in a better raw material structure for subsequent centrifugal separation.

[0027] Centrifugal separation can be designed as a two-phase separation, wherein the second fraction formed is an aqueous suspension having more than 50 wt%, preferably 65 wt% + / - 5 wt% water.

[0028] The supply of oily fruit raw materials may include diluting the oily fruit raw materials with water.

[0029] Centrifugal separation can alternatively be designed as a three-phase separation, in which the oil product stream serves as the first fraction, the second as the aqueous fraction, and the third as the solid fraction (e.g., with the consistency of soil or compost).

[0030] This method can be designed for the continuous acquisition of oil product streams.

[0031] Preferably, during the storage or processing period according to step a), if the actual values ​​measured regarding the sugar and / or alcohol content exceed or fall below preset limits, one or more storage or processing conditions, particularly storage and / or processing temperatures, can be adjusted. Changes in sugar and / or alcohol content compared to that of the oily fruit at the time of harvest or at the start of the second time (i.e., immediately after grinding) can also be measured.

[0032] Furthermore, if the actual values ​​of sugar and / or alcohol content measured exceed or fall below preset limits, the storage and / or processing time of the oily fruit raw material according to step a) can be adjusted.

[0033] Preferably, the amount of oily fruit raw material supplied can be adjusted if the actual value of the measured sugar and / or alcohol content exceeds or falls below a preset limit.

[0034] The provision of oily fruit raw materials may also include the crushing of oily fruits, preferably including the crushing of pit material, to form a sauce, preferably with pit fragments. The improved structure of the sauce can increase separation efficiency and reduce processing time.

[0035] The crushing can be carried out in a grinding mill, wherein the residence time of the oily fruit raw material in the grinding mill is preferably adjusted according to the measured sugar and / or alcohol content and / or changes in these values.

[0036] Until the oilseed stream is separated, the sugar concentration may increase or decrease by less than 20% based on the total amount of undiluted oily fruit raw material. Storage time and / or storage conditions should be adjusted accordingly. Therefore, process parameters can be adjusted so that, based on weight%, the sugar concentration is not less than the total amount of undiluted oily fruit raw material. The use of alcohol (especially ethanol) concentration or the concentration of alcohol esterification products as the analyte parameter is equally applicable to oily fruit raw material.

[0037] Based on the determination of sugar and / or alcohol content in the oily fruit raw material or the aqueous phase formed in this method, the oil product stream can preferably be classified according to product quality.

[0038] The content of ethanol and / or methanol can be used as the alcohol for determining the alcohol content. Higher alcohols, as well as acetic acid, are also commonly formed during sugar fermentation.

[0039] The method may also include separating antioxidants, particularly phenolic compounds, from the second fraction. The purity of the antioxidants can also be determined by measuring the sugar and / or alcohol content, and is subject to random process adjustments.

[0040] The determination of sugar and / or alcohol content in the second fraction can preferably be performed within the framework of online measurement.

[0041] More preferably, the aforementioned determinations can be performed based on NIR, NMR, and / or refractive index measurement methods.

[0042] Immediately after the formation of the second fraction, i.e., within 2 hours, it is advantageous to determine the change in sugar and / or alcohol content of the second fraction over time. As fermentation proceeds, the changing composition does not alter the oil quality classification of the previously separated first oil fraction.

[0043] In addition to obtaining oil and optionally antioxidants, the method may include obtaining proteins as another valuable phase, wherein, after deoiling the oily fruit raw material to form a first fraction and a second fraction as a mud fraction containing fruit pits and / or fruit pit fragments, the mud fraction is used to further perform the following steps:

[0044] Depitting, removing fruit pits and / or pit fragments from the mud fraction;

[0045] Add calcium compounds as solids and / or solid-containing suspensions;

[0046] Separate the sludge fraction to form protein-rich phenolic water and low-protein sludge residue;

[0047] Adding acid to precipitate the protein phase to obtain a suspension; and

[0048] The suspension was separated into a protein-rich solid phase and a low-protein phenolic water phase.

[0049] The sugar and / or alcohol content changes over time in phenolic water rich in protein and / or low in protein, or even in phenolic water before protein separation.

[0050] The sludge fraction can be separated based on a predetermined pH value.

[0051] After the first fraction is formed, the first fraction can be immediately refined, including adding water and then removing it, wherein the sugar and / or alcohol content over time is determined based on the water separated during the oil refining process (e.g., online in the aqueous phase).

[0052] Further advantageous designs of the invention are the subject of the following description, wherein the invention is described in more detail with reference to the accompanying drawings, wherein:

[0053] Figure 1 : A schematic diagram illustrating the implementation of the method according to the invention is shown; and

[0054] Figure 2 A schematic diagram illustrating the implementation of the method according to the invention is shown.

[0055] Figure 1 An exemplary process of the method according to the invention is shown, wherein oil is extracted from olives and the resulting olive pomace is subsequently processed as a sludge phase produced during the separation process.

[0056] Olive pomace refers to the pomace produced during the extraction of olive oil. Olive pomace is a multiphase mixture composed of water, oil, protein, pectin, polyphenols, lignin, and other substances.

[0057] This type of pomace is particularly produced during olive processing. In its fresh state, during a two-phase separation process, the olives separate into olive oil and a water / solid mixture (i.e., the olive pomace). The olive oil is the oil product stream that serves as the first fraction.

[0058] Accordingly, according to a preferred variant of the invention, olive pomace is formed as a second fraction containing water with reduced oil content. Separating the oily fruit raw material into a first fraction as the oil product stream and a second fraction containing water with reduced oil content as the sludge phase during processing is also commonly referred to as deoiling.

[0059] First, according to Figure 1 Olives 1 are provided. Olives 1 are then transformed into olive paste 2 in the first step by washing (particularly rinsing) and grinding and / or kneading 101. The olive paste can represent an oily fruit raw material in the sense of this invention. For example, the amount of oily fruit raw material is a process parameter that can be adjusted within the scope of this invention. The smaller the amount of oily fruit raw material, the faster the subsequent steps can be performed.

[0060] The olive paste 2 undergoes a second step, involving degreasing 102, preferably by centrifugation. Centrifugation 102 can be carried out using a decanter 11, preferably a two-phase decanter.

[0061] The process of oil extraction 102 produces extra virgin olive oil 3 and olive pomace phase 4. The protein content of olives is approximately 2-3%. After oil separation, approximately 15-50% m / m of oil is separated from the olive paste, and the protein content in the pomace increases to 2.4-6% m / m.

[0062] The virgin oil 3 is then refined 103, with water 17 optionally added. This can be done in a refining separator 12. This produces purified olive oil 5 as the clarified phase and a contaminant phase 18.

[0063] Following the aforementioned separation 102, the deoiled olive pomace 4 contains approximately 18% + / - 3% m / m of moist pit fragments 21. This olive pomace is then subjected to a further pitting step 104, wherein the proportion of pits and pit fragments is preferably reduced to less than 5% m / m, and particularly preferably completely removed. However, the pits and pit fragments previously imparted a certain consistency to the olive pomace paste, allowing it to be dehydrated by centrifugation.

[0064] Pitting can be performed using one or more "pigment separators" 19, which remove portions with a median diameter greater than 1 or 2 mm from the olive pomace. The size of the pit fragments in the pomace depends on the screen of the hammer mill or the grinding degree during olive crushing.

[0065] Therefore, multi-stage separation, starting with, for example, a 4.5 mm sieve followed by a second separation with a 2 to 2.5 mm sieve, is perfectly suitable. This can also be achieved with other sieve sizes and the number of separating sieves. After separation, the pomace has a muddy structure, which remains unchanged until the subsequent fourth step.

[0066] At this point, the pitted and deoiled olive pomace fraction 5.1, after complete pit removal, forms a structureless pulp that cannot be separated by pressing or decanting. After the pits are separated from the olive pomace (containing approximately 60-65% moisture) for 104 seconds, the protein content in the pitted pulp reaches 2.7-7% m / m, while the moisture content of the deoiled and pitted pulp is 74-79% m / m.

[0067] Then, in this fourth step, 105, specifically metered by metering device 20, is added, calcium compound 14, preferably in the form of quicklime or hydrated lime, preferably in solid or solid suspension form. Calcium hydroxide, particularly in the form of lime, is added before the first liquid separation step, carrying most of the protein into the solution at a pH of 7-12. Optimal results are obtained by vigorous mixing of the suspension and lime, preferably using a high-powered mixer and kneading machine.

[0068] This allows the protein to be separated from the liquid phase. Before separation, 21-26% of the dry matter content in the slurry is distributed, resulting in a liquid phase (liquid) with approximately 15% dry matter and a solid phase with approximately 25-28%. The solid becomes dense and can therefore be separated from the liquid / emulsion without the need for the addition of fruit pits or other additives besides lime.

[0069] After adding calcium hydroxide, 106 is separated into olive pomace residue 6 and phenolic water containing polyphenols 7. This separation is preferably carried out by centrifugation, especially in decanter 13. The organic material 6 separated from the protein, oil and water is suitable for composting, or, after pH adjustment, for feed, since the pits and phenols have been removed.

[0070] The addition of lime and the resulting shift towards alkalinity cause proteins and polyphenols to be extracted into the aqueous phase. The proteins are then precipitated from this phase. Thus, most of the organic matter is separated before precipitation, increasing the protein content in the precipitate. The phenolic water obtained by shifting the pH towards alkalinity contains dissolved or dispersed solids such as sugars, salts, and some residual oils, but also proteins, which can be precipitated by adjusting to the isoelectric point (e.g., by adding acid). Protein precipitation can then occur at the isoelectric point so that they can be separated from the phenols. For this purpose, acid 8 is added to the phenolic water 7.

[0071] Particularly preferably, the processing of low-oil olive pomace (from its provision in separation 102 to the separation of protein-rich phenolic water in separation 106) is carried out in less than 1 hour.

[0072] Although this precipitate 108 is known to be a high-protein feedstock, for olive pomace it can only be achieved through protein concentration in the pulp during an early stage. Surprisingly, despite the low protein content of the feedstock, a low-oil protein suspension can be obtained from unstructured and pitted olive pomace in this manner. Precipitation takes place in settling tank 15, which also allows for initial settling. Precipitation caused by pH changes also leads to oil release and water separation.

[0073] Then separation 109 is performed, preferably by centrifugation, and particularly preferably by decanter or centrifuge 16, to separate a protein-rich solid phase 9 and a low-protein phenolic water phase 10. The solid phase used within the scope of this application is also particularly preferred to be a suspension containing solids, such as in the case of protein precipitates.

[0074] The unique feature of this method lies in the fact that it indirectly determines oil quality through aqueous fractions formed during the process or through oily fruit raw materials (such as olive paste before degreasing). The aqueous fractions formed during the process can be the second fraction formed immediately after degreasing, protein-rich or low-protein phenolic water, or aqueous contaminants generated during oil refining.

[0075] Oil quality can be determined by measuring (200a, 200b, and 200c) the alcohol content, which is a product of fermentation. Alternatively, oil quality can be determined by measuring (200a, 200b, and 200c) the sugar content in the water. High sugar content or low alcohol content in the water is an indicator and benchmark for obtaining particularly high-quality oils (such as olive oil).

[0076] Olives, olive paste, or olive pomace may be stored for a period of time after their formation, for example, due to insufficient production capacity or long distances between harvesting and processing sites. This often leads to the progression of fermentation, thereby reducing the quality of the obtained oil. Furthermore, the determination of the aforementioned compounds in the oil can be hindered by various factors, such as matrix effects and dissociation effects. Therefore, measurements in the oil may be inaccurate. Thus, the change in alcohol and / or sugar concentration over time in the aqueous phase is determined as a reference value for the oil obtained by this method as an overall parameter.

[0077] For example, the first value can be measured immediately after harvest, and the second value can be measured before or during processing. If the two measurements are substantially constant or only slightly different, the olive oil can be assumed to be fresh and can be assigned a corresponding rating.

[0078] Fermentation also affects the quality and concentration of other valuable substances or products in the raw oily fruit, which can be separated and obtained within the framework of this method.

[0079] Therefore, the quality classification of other valuable substances obtained can also be determined by measuring the change in alcohol or sugar content over time. For redundancy, both values ​​can also be measured simultaneously. For example, antioxidants obtained in the form of phenols, if of high quality (i.e., low degree of conversion to alcohol), can be used in the food and beverage industry, while antioxidants of lower quality can be used in the chemical industry or other industries with lower quality requirements.

[0080] Meanwhile, changes in sugar and / or alcohol content over time can be used as adjustment parameters for process parameters.

[0081] By adjusting process parameters, fermentation can be slowed down or processing can be accelerated, in particular, to limit the amount of conversion products as much as possible at the start of fermentation.

[0082] The first preferred process parameter can be the temperature at which olives and / or olive paste are stored before degreasing. If fermentation has already begun, it is preferable to lower the temperature. Cooling, preferably to below 15°C, and particularly preferably to below 5°C, can reduce the enzymatic conversion to fermentation products.

[0083] A second preferred process parameter could be the storage time after olive harvest, particularly the storage time of olive paste after its formation (e.g., in a rolling mill). This processing time can be reduced if fermentation has already begun to limit the amount of fermentation products. For example, the residence time in the rolling mill can be reduced if fermentation has already begun.

[0084] A third preferred process parameter could be the volume of the oily fruit raw material provided, particularly crushed oily fruit raw material. Crushing creates a larger oxidative exchange surface area, which substantially accelerates enzymatic conversion. Smaller quantities of olive paste can be processed in a shorter time. Simultaneously, in batch processing, the intermediate storage time of the paste before processing is reduced.

[0085] Other machine-related process parameters may include the setting of the overflow weir height in the separator and / or the setting of the degree of crushing, such as the orifice size in the grinder or the degree of crushing setting in the kneader. The smaller the particle size in the sauce, the stronger the oxygen introduction and thus the stronger the fermentation. Yeast needs oxygen to reproduce, and oxygen is therefore provided.

[0086] However, the first, second, and / or third process parameters mentioned above can be easily set without considering a large number of additional constraints. Therefore, they are superior to other process parameters.

[0087] Preferred variants for determining sugar and / or alcohol content include NIR (near-infrared) measurement, NMR measurement, measurement using a refractometer, and / or refractive index measurement.

[0088] Because of their high solid content, NIR is particularly suitable for determining the sugar and / or alcohol content in olive pomace or olive paste before degreasing.

[0089] In contrast, measurements based on optical principles, such as refractive index determination and / or refractive index determination, are particularly suitable for aqueous phases of phenols or refined oils due to their high measurement accuracy. However, NIR or NMR measurements can also be performed here.

[0090] Figure 1 The process described is deoiling within a two-phase separation framework. However, three-phase separation can also be performed within the deoiling framework. This is in Figure 2 As shown in the image. Reference markers for elements of the same type are taken from... Figure 1 .

[0091] Here, it is preferable to add additional water to the starting material (e.g., olive paste), and then separate the additional aqueous phase into a liquid phase, particularly a clarified phase, during the deoiling process. This additional aqueous phase is particularly rich in phenols and is also referred to as phenolic water 7b. Further processing of this phase is similar to that of the protein-rich phenolic water described above.

[0092] The three-phase separation was also carried out using a decanter, but solid 4b was subsequently dried sufficiently, so no further protein / polyphenol separation occurred here.

[0093] Similar to Figure 1 The method shown is in Figure 2 Process parameters can also be adjusted based on the sugar and / or alcohol content measured in the separated additional aqueous phase.

[0094] Another adjustable process parameter is the water content added to the olive paste.

[0095] The separated additional aqueous phase may contain more than 80% (by weight) water and less than 15% TS (dry matter). For example, the aqueous phase may contain 85% water, 10% TS, and 10% dissolved fraction.

[0096] The separated mud fraction or solid fraction may contain less than 60% by weight of water, preferably about 50% by weight of water.

[0097] The extraction of oils, such as olive oil, can be carried out as a continuous extraction process according to the described method, especially in... Figure 1 and Figure 2 The same applies to the variants shown.

[0098] Ideally, the sugar and / or alcohol content should not change during storage after harvest and before deoiling and / or until the oilseed stream is separated. However, an increase or decrease of less than 20% by weight in sugar and / or alcohol content is tolerable, especially if this is caused by dilution water.

[0099] By indirectly linking oil quality to the sugar and / or alcohol content of olive paste, olive pomace, or phenolic aqueous phase, the quality of olive oil can be determined early without tasting, and process parameters can be adapted to produce high-quality olive oil.

[0100] Another particularly preferred feature of this method is that the determination according to step c) is performed as an online determination, allowing the measurement to be carried out in the process stream of the phase directly supplied after centrifugation 11. Figure 1 In the middle, this is olive pomace phase 4.

[0101] Alternatively or additionally, online measurements can be performed on the process stream of the phase obtained after centrifugal separation 11 through further processing, which corresponds to Figure 1 Phenol water 7 and Figure 2 The phenolic water 7b and residual phase 18 are present.

[0102] The terms online and in-line measurement are synonyms and interchangeable in the context of this invention. The advantage of this form of measurement is that the method can be adjusted particularly quickly and dynamically, thereby preventing a decrease in product quality due to this rapid corrective action.

[0103] List of reference numerals

[0104] 1 olive

[0105] 2 Olive sauce

[0106] 3. Extra Virgin Olive Oil

[0107] 4. Olive pomace

[0108] 5. Refined olive oil

[0109] 5.1 Pitted and deoiled olive pomace

[0110] 6. Olive pomace residue

[0111] 7. Phenolic water

[0112] 8 acid

[0113] 9. Protein-rich solid phase

[0114] 10 Low-protein phenolic water

[0115] 11 Decanter I

[0116] 12 Refining Separator

[0117] 13 Decanter II

[0118] 14 Calcium compounds

[0119] 15 Sedimentation tank

[0120] 16-beaker centrifuge

[0121] 17 Water

[0122] 18 Residue

[0123] 19. Fruit pit separator

[0124] 20 Metering devices

[0125] 21. Fruit pits / fruit pit fragments

[0126] 101 Crushing and Kneading

[0127] 102 Oil Removal

[0128] 103 Refined

[0129] 104 Denucleation

[0130] 105 Add (lime) and knead.

[0131] 106 Separation

[0132] 107 Measurement (Acid)

[0133] 108 Precipitation

[0134] 109 Separation

[0135] 200a Measurement of the aqueous phase after decanter I (olive pomace / Alpe water)

[0136] 200b Measurement of aqueous phase (residue) after separator

[0137] 200c Measurement of the aqueous phase (phenol water) after decanter II

Claims

1. A method for extracting oil (5) from an oily fruit, comprising the following steps: a) Provide oily fruit raw materials with storage time (1,2); b) The oily fruit raw material (1,2) is processed into an oil product stream as the first fraction (3,5) and a second fraction with reduced oil content and water content (4,7,7b,10,18), wherein c) Determine one or more components of the oil product stream (3,5). The characteristic feature is that the determination according to step c) includes determining the sugar and / or alcohol content and / or the change of alcohol esterification products over time in the oily fruit raw materials (1,2) and / or the aqueous fractions (4,7,10,18) formed in the method.

2. The method according to claim 1, characterized in that, The changes in sugar and / or alcohol content are used as adjustment parameters for the process, particularly the amount of oily fruit raw materials (1,2) provided, the storage and / or processing temperature, and / or the storage and / or processing time until the separation of the oil product stream (3,5).

3. The method according to claim 1 or 2, characterized in that, The oily fruit raw materials (1,2) are obtained from olives.

4. The method according to claim 1, 2 or 3, characterized in that, The processing in step b) includes centrifugation (11).

5. The method according to any one of the preceding claims, characterized in that, The oily fruit raw material (2) is formed from broken oily fruit as a sauce, preferably including fruit pit fragments.

6. The method according to any one of the preceding claims, characterized in that, The centrifugal separation (11) is configured as a two-phase separation, wherein the second fraction formed is an aqueous suspension with a water content greater than 50% by weight, preferably 65% ​​by weight + / - 5% by weight.

7. The method according to any one of the preceding claims, characterized in that, Providing oily fruit raw materials includes diluting the oily fruit raw materials by adding water (17).

8. The method according to any one of the preceding claims, characterized in that, The centrifugal separation (11) is configured as a three-phase separation, wherein the oil product stream (3,5) is the first fraction, the second aqueous fraction (7b) is the third fraction (4b) as the solid fraction.

9. The method according to any one of the preceding claims, characterized in that, The method is designed for the continuous acquisition of oil product streams (3,5).

10. The method according to any one of the preceding claims, characterized in that, During storage and / or processing time, if the actual value of the sugar and / or alcohol content exceeds or fails to reach the preset limit, adjust one or more storage or processing conditions according to step a), particularly the storage and / or processing temperature.

11. The method according to any one of the preceding claims, characterized in that, When the actual value of the sugar and / or alcohol content exceeds or fails to reach the preset limit, adjust the storage time and / or processing time of the oily fruit raw materials (1,2) according to step a).

12. The method according to any one of the preceding claims, characterized in that, When the actual value of the sugar and / or alcohol content exceeds or fails to reach the preset limit, adjust the amount of oily fruit raw materials (1,2) provided according to step a).

13. The method according to any one of the preceding claims, characterized in that, The oily fruit raw material (2) provided in step a) includes crushed (101) oily fruit, preferably including crushed fruit pit material, to form a sauce, preferably with fruit pit fragments.

14. The method according to any one of the preceding claims, characterized in that, The crushing (101) is carried out in a grinder, wherein the residence time of the oily fruit raw material in the grinder and / or the grind of the grinder is preferably adjusted according to the measured sugar and / or alcohol content and / or changes in these values.

15. The method according to any one of the preceding claims, characterized in that, Select storage time and / or storage conditions until the oilseed stream (3,5) is separated, such that until the oilseed stream (3,4) is separated, the sugar concentration increases or decreases by less than 20% relative to the total amount of undiluted oily fruit raw material.

16. The method according to any one of the preceding claims, characterized in that, Based on the determination of sugar and / or alcohol content in the oily fruit raw materials (1,2) and / or the aqueous fractions (4,7,10,18) formed in this method, the oil product streams (3,5) are classified according to product quality.

17. The method according to any one of the preceding claims, characterized in that, The determination according to step c) is performed as an online determination, so that the measurement is performed in the process stream of the phase provided directly after centrifugation (11), or in the process stream of the phase obtained by further processing after centrifugation.

18. The method according to any one of the preceding claims, characterized in that, The alcohol used to determine the alcohol content is the content of ethanol and / or methanol.

19. The method according to any one of the preceding claims, characterized in that, The method includes separating antioxidants, particularly phenolic compounds, from the second fraction (7,7b).

20. The method according to any one of the preceding claims, characterized in that, The sugar and / or alcohol content of the second fraction (7,7b) was determined by NIR, NMR, and / or refractive index measurement.

21. The method according to any one of the preceding claims, characterized in that, After the second fraction is formed, the change in sugar and / or alcohol content of the second fraction over time is determined.

22. The method according to any one of the preceding claims, characterized in that, In addition to obtaining oil and optionally antioxidants, the method further includes obtaining proteins, wherein, after deoiling the oily fruit raw material (102) to form a first fraction and a second fraction as a mud fraction containing fruit pits and / or fruit pit fragments, the mud fraction is further used to perform the following steps: d) Depitting (104): Removing the pits and / or pit fragments from the mud fraction; e) Add (105) as a solid and / or as a calcium compound (14) containing a solid suspension; f) Separate (106) mud fraction to form protein-rich phenolic water (7) and low-protein mud residue (6); g) Add (107) acid (8) to precipitate the protein phase to obtain a suspension; and h) Separate (109) the suspension into a protein-rich solid phase (9) and a low-protein phenolic water phase (10). The changes in sugar and / or alcohol content over time were determined based on protein-rich and / or low-protein phenolic water (10).

23. The method according to any one of the preceding claims, characterized in that, Immediately after the formation of the first fraction (3), the first fraction is refined (103), including the addition of water (17) and its removal therefrom, wherein the change in sugar and / or alcohol content over time is determined based on the water separated during the oil refining (103) process.

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