Method for obtaining oil from oleaginous fruits

Abstract

The invention relates to a method for obtaining oil from oleaginous fruits, comprising the following steps: a) providing an oleaginous-fruit raw material comprising a storage time, b) processing the oleaginous-fruit raw material into an oil product stream as a first fraction and a second oil-reduced water-containing fraction, wherein c) one or more constituents of the oil product stream are determined, wherein the determination according to step c) comprises a determination of a change over time of a sugar content and / or alcohol content of the oleaginous-fruit raw material and / or an aqueous fraction formed in the method.

Description

[0001] PROCESS FOR EXTRACTING OIL FROM OLEOGRAPHIC VEGETABLES

[0002] The present invention relates to a process for obtaining oil from oilseeds, in particular from olives.

[0003] A process for dewatering Alpeorujo is known from EP 2 755 503 B1.

[0004] This process has proven itself to be fundamentally successful, allowing Alpeorujo to be drained particularly efficiently.

[0005] Furthermore, DE 10 2022 121 176 A1 discloses the extraction of protein from pomace.

[0006] Based on the above-mentioned prior art, the object of the present invention is to isolate further valuable substances from the Alpeorujo.

[0007] The problem is solved by a method having the features of claim 1.

[0008] The process according to the invention for obtaining oil from oilseeds comprises at least the following steps: a) Providing an oilseed raw material comprising a storage period

[0009] The storage period after harvest can last from a few hours to several days. Both the olives and the olive pulp may be subject to a retention period. This retention period begins at the time of harvest and is divided into two sub-periods: the first period, storage of the fruit from harvest to pulp production, and the subsequent second period, the retention period and / or storage of the pulp until oil extraction.

[0010] The oilseed raw material is, in particular, a pulp made from crushed oilseeds. Preferably, for subsequent deoiling as quantitatively as possible, the pulp may comprise kernel fragments, which imparts a texture to the pulp, thereby facilitating centrifugal separation of oil. b) Processing the oilseed raw material into an oil product stream as the first fraction and a second, oil-reduced, water-containing fraction. In this step, the raw material, in particular the pulp, is deoiled. The second fraction is oil-reduced relative to the starting product before deoiling. The separation of the raw material into the first and second fractions is not final, but must be understood as at least two fractions. The second, oil-reduced, water-containing fraction can be formed as a sludge fraction with a correspondingly high dry matter content and approximately 65% ​​+ / - 5% wt.% water.Furthermore, a third fraction can be separated as a water fraction, especially as a liquid phase, with more than 80 wt.% water. In this case of separate water phase separation, a solid fraction with approximately 80 wt.% water is separated instead of the sludge fraction.

[0011] 50% + / - 3% water is separated. This can be achieved, for example, in a three-phase decanter, which simultaneously separates oil, a water phase, and a solid phase with approximately 50% + / - 3%. c) a determination of one or more components of the oil product stream is carried out,

[0012] Next, ingredients are transferred to the oil phase. Typical ingredients include free fatty acids (FFAs), diacylglycerides (DAG), monoacylglycerides (MAG), polyphenols, terpenes, squalenes, or other oil-soluble substances. The water content is typically less than 0.2%.

[0013] Yeasts and bacteria are also present in the slurry. These metabolize sugars, for example. This can lead to the formation of short- or long-chain alcohols such as methanol, ethanol, etc., or, with oxygen, vinegar. Furthermore, bacteria produce acids (e.g., lactic acid, acetic acid, butyric acid) and / or alcohols. These acids lead to a pH shift.

[0014] The oil is often the flavor carrier of a product. In the oil itself, the polyphenols and their derivatives are essential components for flavor. However, approximately 90% of the phenols are water-soluble, allowing the formation of phenol esters with the alcohols from the aqueous phase. Only a small portion of the phenolic compounds can be found in the oil, but they have significant sensory or general quality effects.

[0015] What is not known, however, is that the determination according to step c) includes a determination of a temporal change in the sugar and / or alcohol content of the oil fruit raw material and / or of an aqueous fraction formed during the process. This determination enables the monitoring of an onset of fermentation during the preparation or processing of the raw material. If such fermentation is determined by a decreasing sugar content or increasing alcohol content, one or more process parameters must be adjusted to reduce fermentation as much as possible or to accelerate the separation of the oil. Mono-, di-, or polysaccharides can be measured as sugars, although the former are usually faster in enzymatic conversion and are therefore more interesting for monitoring an onset of fermentation.

[0016] If the alcohol is fully or partially esterified during storage, the monitoring of the onset of fermentation can also be determined using an esterification product of the alcohol, as an alcohol ester

[0017] The impact of fermentation on oil quality is currently only determined by tasting the resulting oil, especially after further processing steps, such as oil polishing. This is relatively late in the production process and usually requires a qualified expert who is difficult to access. At this point, it is usually already too late for countermeasures. The situation is different with indirect determination by measuring the typical fermentation parameters sugar and alcohol in the aqueous phase. This can be done much faster and more directly and provides quantifiable values ​​for the state of fermentation and the associated oil quality.

[0018] Thus, a reliable and plausible standard for establishing oil quality of oil crops is provided by the invention.

[0019] Further advantageous embodiments of the invention are the subject of the subclaims.

[0020] The temporal change in sugar and / or alcohol content can be advantageously used as a control variable for adjusting a process variable, in particular the amount of oilseed raw material provided, the storage and / or processing temperature, and / or the storage and / or processing time until separation of the oil product stream. These process variables have a very direct influence on fermentation.

[0021] In a particularly preferred embodiment of the invention, the oilseed raw material is obtained from olives by comminution with a hammer mill. Particularly efficient process control has been observed for this type of comminution.

[0022] Advantageously, the processing in step b) may include centrifugal separation. This type of processing can be directly influenced by the timing of the changes in the aforementioned ingredients.

[0023] Preferably, the oilseed raw material can be formed as a slurry of crushed oilseeds, preferably including kernel fragments. This provides a better structure of the raw material for subsequent centrifugal separation.

[0024] The centrifugal separation can be designed as a two-phase separation, wherein the second fraction formed is an aqueous suspension with more than 50 wt.%, preferably 65 wt.% + / - 5 wt.%, moisture.

[0025] Providing an oilseed raw material may comprise diluting the oilseed raw material with the addition of water.

[0026] The centrifugal separation can alternatively be designed as a three-phase separation, with an oil product stream as the first fraction, with a second aqueous fraction and with a third fraction as the solid fraction, for example in the consistency of soil or compost.

[0027] The process can be designed as a continuous recovery of an oil product stream.

[0028] Preferably, one or more storage or processing conditions can be adjusted during the storage and / or processing period according to step a), in particular the storage and / or processing temperature, if a determined actual value with respect to a predetermined target value for a sugar and / or alcohol content is exceeded or undershot. The change in the sugar and / or alcohol content compared to the oil crop can also be determined directly after harvest or immediately at the beginning of the second period, i.e., directly after milling.

[0029] Furthermore, the storage and / or processing period of the oilseed raw material according to step a) can be adjusted if a determined actual value with respect to a predetermined target value limit for the sugar and / or alcohol content is exceeded or undershot.

[0030] Preferably, the quantity of oilseed raw material provided can be adjusted if a determined actual value is exceeded or undershot with respect to a predetermined target value limit for the sugar and / or alcohol content.

[0031] The provision of the oilseed raw material may further comprise comminution of oilseeds, preferably including comminution of kernel material, to form a pulp, preferably containing kernel fragments. Better structuring of the pulp can improve separation efficiency and reduce processing time.

[0032] The comminution can be carried out in a mill, whereby the residence time of the oilseed raw material in the mill is preferably adjusted depending on the determined sugar and / or alcohol content and / or the change in these values.

[0033] Until an oil product stream is separated, the sugar concentration, based on the total amount of undiluted oilseed raw material, can increase or decrease by less than 20%. The storage period and / or storage conditions must be adjusted accordingly. The process variables can therefore be controlled in such a way that the sugar concentration, based on wt.%, does not fall below the said total amount of undiluted oilseed raw material. The same applies to using the concentration of alcohol, especially ethanol, or of an esterification product of the alcohol in the oilseed raw material as a parameter to be determined.

[0034] Based on the determination of the sugar and / or alcohol content of the oil fruit raw material or the aqueous phase formed in the process, the oil product stream can be preferably assigned to a product quality.

[0035] The alcohol content can be determined by ethanol and / or methanol. Higher alcohols are also typically formed during the fermentation of sugar, including vinegar.

[0036] The process may further comprise isolating an antioxidant, in particular a phenolic compound, from the second fraction. The purity of the antioxidant can also be determined by determining the sugar and / or alcohol content and influenced by subsequent process control. The sugar and / or alcohol content of the second fraction can preferably be determined as part of an online measurement.

[0037] More preferably, the above-mentioned determination can be carried out using an NIR, NMR and / or a refractometric measurement to determine the refractive index.

[0038] Immediately after the formation of the second fraction, i.e., within less than 2 hours, it is advantageous to determine the temporal change in the sugar and / or alcohol content of the second fraction. As fermentation continues, the changed composition does not affect the oil quality classification of the previously separated first oil fraction.

[0039] In addition to the extraction of oil and the optional extraction of an antioxidant, the process can comprise the extraction of protein as a further valuable material phase, wherein after deoiling the oil crop raw material to form the first fraction and the second fraction as a sludge fraction containing kernels and / or kernel fragments, the following steps are carried out with the sludge fraction: deseeding to remove the kernels and / or kernel fragments from the sludge fraction; addition of a calcium compound as a solid and / or as a solids-containing suspension; separation of the sludge fraction to form a protein-enriched

[0040] Phenolic water and a protein-poor sludge residue; adding an acid to precipitate a protein phase to obtain a suspension; and separating the suspension into a protein-rich solid phase and a protein-poor phenolic water,

[0041] The temporal change in sugar and / or alcohol content is determined using the protein-enriched and / or protein-poor phenol water or already in the phenol water before protein separation.

[0042] The separation of the sludge fraction can be performed depending on a predefined pH value. Following the formation of the first fraction, oil polishing can also be performed, with water being added and subsequently separated from the first fraction. The temporal change in the sugar and / or alcohol content is determined based on the water separated during oil polishing, e.g., online in the water phase.

[0043] Further advantageous embodiments of the invention are the subject of the following description, in which the invention is described in more detail with reference to a drawing. In the drawings:

[0044] Figure 1: schematic representation for carrying out the inventive

[0045] procedure; and

[0046] Figure 2: schematic representation for carrying out the inventive

[0047] Procedure

[0048] Figure 1 shows an exemplary process sequence of a process according to the invention in which oil is extracted from olives with subsequent processing of the Alpeorujo formed as a sludge phase resulting from the separation.

[0049] Alpeorujo is the name given to the pomace produced during olive oil production. Alpeorujo is a mixture of phases including water, oil, proteins, pectins, polyphenols, lignins, and other substances.

[0050] Such pomace is produced primarily during the processing of fresh olives in a two-phase separation process, in which the olives are separated into olive oil and a water / solid mixture, the aforementioned alpeorujo. This olive oil is an oil product stream as the first fraction.

[0051] Accordingly, according to a preferred variant of the present invention, the alpeorujo can be formed as the second, reduced-oil, water-containing fraction. The separation of an oil-fruit raw material during processing into a first fraction as the oil product stream and a second, reduced-oil, water-containing fraction as the sludge phase can also be generally referred to as deoiling.

[0052] According to Fig. 1, olives 1 are first prepared. The olives 1 are then converted into an olive pulp 2 in a first step by cleaning, in particular washing, and by grinding and / or malaxing 101. Said olive pulp can represent the oleaginous raw material within the meaning of the present invention. The amount of oleaginous raw material, for example, is a process variable that can be adjusted within the scope of the present invention. The smaller the amount of oleaginous raw material, the faster the subsequent step can be carried out.

[0053] The olive pulp 2 is subjected to a second step, deoiling 102, preferably a centrifugal separation. The centrifugal separation 102 can be carried out by a decanter 11, preferably a two-phase decanter.

[0054] Deoiling 102 produces a crude olive oil 3 and an alpeorujo phase 4. Olives have a protein content of approximately 2-3%. After oil separation, in which approximately 15-50% oil w / w is separated from the olive pulp, this protein content in the pomace increases to 2.4-6% w / w.

[0055] The crude oil 3 is then subjected to polishing 103, optionally with the addition of water 17. This can be done in a polishing separator 12. This provides purified olive oil 5 as the clarified phase and a contaminant phase 18.

[0056] The deoiled Alpeorujo 4, after the preceding separation 102, contains approximately 18% + / - 3% w / w of moist kernel fragments 21. According to the process, this Alpeorujo is subjected to a further de-kerning step 104, in which the proportion of kernels and kernel fragments is preferably reduced to less than 5% w / w, and particularly preferably completely removed. However, the kernels and kernel fragments previously gave the Alpeorujo pulp a certain consistency, which enabled dewatering by centrifugal treatment.

[0057] Pitting is preferably carried out using one or more pit separators 19, which remove particles with an average diameter of more than 1 or 2 mm from the olive pomace. The size of the pit fragments in the pomace depends on the sieve of the hammer mill or the degree of grinding during the olive crushing process.

[0058] Thus, a multi-stage separation, first with a sieve of, for example, 4, 5, or 5 mm, followed by a second separation with a sieve of 2 to 2.5 mm, is quite reasonable. This is also possible with other sieve widths and numbers of separating sieves. After separation, the pomace has a muddy structure, which only changes in the subsequent fourth step. The now pitted and deoiled Alpeorujo fraction 5.1, with complete pit removal, forms a structureless pulp that cannot actually be separated, neither by pressing nor by decanting in a decanter. After this pit separation 104 from the Alpeorujo with approximately 60-65% moisture, the protein content in the pitted pulp is already 2.7-7% w / w, with a moisture content of the now deoiled, pitted pulp of 74-79% w / w.

[0059] Subsequently, in this fourth step, the addition 105, in particular the metering via a metering device 20, of a calcium compound 14, preferably in the form of quicklime or slaked lime, preferably in the form of a solid or a solid-containing suspension, takes place. The calcium hydroxide is in particular in the form of lime, the addition of which, prior to the first separation step for liquid separation, usually dissolves the proteins at the achieved pH value of 7-12. The best results are achieved by intensive mixing of the suspension and lime, preferably using an intensive mixer and malaxer.

[0060] This allows the proteins to be separated from the liquid phase. The 21-26% dry matter content of the pulp before separation is divided so that the liquid phase, the liqueur, has approximately 15% dry matter and the solid phase approximately 25-28%. The solid becomes compact and can thus be separated from a liquid / cream, even without the need to add seeds or other additives other than lime.

[0061] After the addition of calcium hydroxide, a separation 106 into alpeorujo residues 6 and phenolic water 7 containing polyphenols takes place. The separation is preferably centrifugal and takes place in particular in a decanter 13. The organic material 6 separated from protein, oil, and water is suitable for composting or, after pH adjustment, also for animal feed, since the kernels and phenols have been removed.

[0062] By adding lime and the associated shift to alkaline, the proteins and polyphenols are extracted into the aqueous phase. The proteins are then precipitated from this phase. By separating a large portion of the organic mass 6 prior to precipitation, the protein content in the precipitate is increased. The phenolic water obtained by shifting the pH to alkaline contains dissolved or dispersed solids such as sugar, salts, some residual oil, and also proteins, which can be precipitated by adjusting the pH to the isoelectric point, e.g., by adding acid. Precipitation 108 of the proteins can then occur at the isoelectric point, allowing them to be separated from the phenols. For this purpose, acid 8 is added 107 to the phenolic water 7.

[0063] Particularly preferably, the processing of the low-oil Alpeorujo from its provision after the separation 102 to the separation of the protein-containing phenol water in the separation 106 takes place within less than 1 hour.

[0064] While this precipitation 108 is known for raw materials with high protein content, it is only possible for Alpeorujo because the precursors lead to protein concentration in the pulp. It is therefore surprising that a low-oil protein suspension can be obtained from the structureless and seed-free Alpeorujo in this way, despite the low protein content of the raw material. Precipitation takes place in a precipitation tank 15, which also allows for initial sedimentation. Precipitation due to the pH shift also leads to oil release and water separation.

[0065] A separation 109 then takes place, preferably a centrifugal separation, particularly preferably by means of a decanter or a centrifugal separator 16, into a protein-rich solid phase 9 and a protein-poor phenol water 10. A solid phase in the sense of the present application and in common usage is particularly preferably also a solid-containing suspension, as is the case, for example, with a protein-containing precipitate.

[0066] The unique feature of this method lies in the indirect determination of oil quality via a water fraction formed during the process or via the oil-fruit raw material, e.g., the olive pulp before deoiling. The water fraction formed during the process can be the second fraction immediately after deoiling, the protein-rich or protein-poor phenol water, or the aqueous contamination phase resulting from oil polishing.

[0067] The oil quality can be determined by measuring the alcohol content (200a, 200b, and 200c) as a conversion product resulting from fermentation. Alternatively, the oil quality can be determined by measuring the sugar content (200a, 200b, and 200c) in the water. A high sugar content or a low alcohol content in the water is an indicator and benchmark for a particularly high quality of the resulting oil, for example, olive oil.

[0068] It may happen that olives, olive pulp, or alpeorujo are stored for a period of time after their formation, for example due to a lack of production capacity or great distances between the harvest and processing sites. This typically results in progressive fermentation processes, which reduce the quality of the resulting oil. Furthermore, the determination of the aforementioned compounds in the oil can be hampered by various factors, such as matrix effects, dissociative effects, and the like. Therefore, measurement in oil can be inaccurate. Therefore, the temporal change in the concentration of alcohol and / or sugar in the aqueous phase is determined as an integral parameter, serving as a reference value for the oil obtained in the process.

[0069] For example, a first value can be determined immediately after harvest and a second value immediately before or during processing. If the value of both measurements is essentially constant or varies only slightly, the olive oil can be considered fresh and the corresponding label can be awarded.

[0070] Fermentation also influences the quality and concentration of other valuable substances or products in the oilseed raw material, which can be isolated using the present process.

[0071] Accordingly, the quality of the other recovered valuable materials can also be assessed based on the temporal change in alcohol or sugar content. Both values ​​can also be measured for redundancy reasons. For example, extracted antioxidants in the form of phenols can be used in the food and beverage industry if the phenol quality is good, i.e., with low conversion with the alcohol formed. Lower-quality antioxidants can be used in the chemical industry or other industries with lower quality requirements.

[0072] At the same time, the temporal change in the sugar and / or alcohol content can be used as a control variable to adjust a process variable.

[0073] By adjusting the process size, fermentation can be slowed down or processing can be accelerated in order to limit the amount of products converted as much as possible when fermentation begins.

[0074] A first preferred process parameter can be the temperature during storage of the olives and / or the olive paste prior to deoiling. This temperature is preferably reduced when fermentation begins. Cooling, preferably to below 15°C, particularly preferably to below 5°C, reduces the enzymatic conversion to fermented products. A second preferred process parameter can be the storage time of the olives after harvesting and in particular the storage time of the olive paste after its formation, e.g., in the malaxeur. This processing time should be reduced when fermentation begins in order to limit the amount of fermented products. For example, the residence time in the malaxeur can be reduced when fermentation begins.

[0075] A third preferred process variable can be the volume of oilseed raw material provided, especially from crushed oilseeds. Due to the crushing, an increased surface area is created for oxidative exchange, which significantly accelerates the enzymatic conversion. Smaller quantities of olive pulp can be processed in a shorter time. At the same time, the intermediate storage time of the pulp until processing is reduced in batch processes.

[0076] Other machine-related process parameters can include adjusting the weir height in a separator and / or adjusting the degree of comminution, e.g., the hole size in a mill or the degree of comminution in a malaxer. The smaller the particle size in the mash, the more intensive the oxygen input and thus the fermentation. Yeasts require oxygen to reproduce, and this is thus provided.

[0077] However, the aforementioned first, second, and / or third process parameters can be adjusted simply, without considering extensive additional boundary conditions. They are therefore preferred over the other process parameters.

[0078] Preferred variants for determining sugar and / or alcohol are preferably an NIR measurement (near infrared), an NMR measurement, a determination using a refractometer and / or a determination of the refractive index.

[0079] The application of NIR is particularly suitable for the determination of the sugar and / or alcohol content in the Alpeorujo or in the olive pulp before deoiling due to the high solid content of these phases.

[0080] In contrast, measurements based on optical measurement principles, such as refractometric determination and / or determination of the refractive index, are particularly well suited for phenol-water phases or the aqueous phase after oil polishing due to their high measurement accuracy. Nevertheless, determination by NIR or NMR can also be performed here. The processing shown in Fig. 1 describes deoiling as part of a two-phase separation. However, a three-phase separation is also possible during deoiling. This is shown in Fig. 2. The reference symbols for elements of the same type are taken from Fig. 1.

[0081] In this process, additional water is preferably added to the starting material, e.g., the olive pulp, and then, during deoiling, an additional water phase is separated as a liquid phase, particularly as a clear phase. This additional water phase is particularly rich in phenols and is also referred to as phenol water 7b. Further processing of this phase is analogous to the protein-rich phenol water described above.

[0082] The 3-phase separation is also carried out using a decanter, but the solid 4b is then so dry that no further separation of protein / polyphenols takes place.

[0083] Analogous to the method of Fig. 1, in Fig. 2 a process variable can also be adjusted based on the determined sugar and / or alcohol content in the separated additional water phase.

[0084] Another adjustable process variable is the water content that is additionally added to the olive pulp.

[0085] The separated additional water phase can contain more than 80% water (by weight) and less than 15% dry matter (TS). For example, the water phase can contain 85% water, 10% TS, and 10% dissolved components.

[0086] The separated sludge fraction or solids fraction may contain less than 60 wt.% water, preferably about 50 wt.% water.

[0087] The extraction of the oil, for example olive oil, can be carried out according to the process and in particular also in the variants of Figs. 1 and 2 as a continuous extraction.

[0088] Ideally, the sugar and / or alcohol content should not change during the storage period after harvest and before deoiling and / or until the oil product stream is separated. However, a change of less than 20 wt.% as an increase or decrease in sugar and / or alcohol content is tolerable, especially if caused by the dilution water.

[0089] By indirectly linking the oil quality to the sugar and / or alcohol content of the olive pulp or alpeorujo phase or phenolic water phase, an early determination of the olive oil quality can be made without tasting and the process parameters can be adjusted to produce a high-quality olive oil.

[0090] Another particularly preferred feature of the method is that the determination according to step c) is carried out as an online determination, such that a measurement is taken in a process stream of a phase provided immediately after the centrifugal separation 11. In Fig. 1, this is the Alpeorujo phase 4.

[0091] Alternatively or additionally, an online measurement can be carried out in a process stream of a phase obtained by further processing after the centrifugal separation 11, which in Fig. 1 corresponds to the phenol water 7 and in Fig. 2 to the phenol water 7b and the residual phase 18.

[0092] The terms online and inline measurement are synonymous and interchangeable in the context of the present invention. This form of measurement has the advantage of particularly fast and dynamic process adjustment, so that rapid corrective measures can prevent a reduction in the quality of the process product.

[0093] List of reference symbols

[0094] 1 olive

[0095] 2 olive puree

[0096] 3 Crude olive oil

[0097] 4 Alpeorujo

[0098] 5 purified olive oil

[0099] 5.1 pitted and deoiled Alpeorujo

[0100] 6 Alpeorujo leftovers

[0101] 7 Phenol water

[0102] 8 Acid

[0103] 9 Protein-rich solid phase

[0104] 10 Low-protein phenolic water

[0105] 11 Decanter I

[0106] 12 Polishing separator

[0107] 13 Decanters ll

[0108] 14 Calcium compound

[0109] 15 precipitation tanks

[0110] 16 cup centrifuge

[0111] 17 Water

[0112] 18 leftovers

[0113] 19 Pit separator

[0114] 20 Dosing device

[0115] 21 cores / core fragments

[0116] 101 Crushing and Malaxing

[0117] 102 Deoiling

[0118] 103 Polishing

[0119] 104 Gutting

[0120] 105 Addition (lime) and malaxing

[0121] 106 Separation

[0122] 107 Dosing (acid)

[0123] 108 Precipitation

[0124] 109 Separation

[0125] 200a Measurement of aqueous phase after decanter I (Alpeorujo / Alpepe water)

[0126] 200b Measurement of aqueous phase after separator (residues)

[0127] 200C measurement of aqueous phase after decanter II (phenol water)

Claims

Claims 1 . A method for extracting oil (5) from oilseeds, comprising the following steps: a) providing an oilseed raw material (1, 2) comprising a storage period b) processing the oilseed raw material (1, 2) into an oil product stream as a first fraction (3, 5) and a second oil-reduced, water-containing fraction (4, 7, 7b, 10, 18), wherein c) a determination of one or more ingredients of the oil product stream (3, 5) is carried out, characterized in that the determination according to step c) comprises a determination of a change over time in a sugar and / or an alcohol content and / or an esterification product of the alcohol of the oilseed raw material (1, 2) and / or an aqueous fraction (4, 7, 10, 18) formed in the method.

2. Method according to claim 1, characterized in that the change in the sugar and / or alcohol content is used as a control variable for adjusting a process variable, in particular the amount of oil fruit raw material (1, 2) provided, the storage and / or processing temperature and / or the storage and / or processing time until the oil product stream (3, 5) is separated.

3. Process according to claim 1 or 2, characterized in that the oil fruit raw material (1, 2) is obtained from olives.

4. The method according to claim 1, 2 or 3, characterized in that the processing in step b) comprises a centrifugal separation (11).

5. Method according to one of the preceding claims, characterized in that the oilseed raw material (2) is formed as a slurry of crushed oilseeds, preferably including kernel fragments.

6. Method according to one of the preceding claims, characterized in that the centrifugal separation (11) is designed as a two-phase separation, wherein the second fraction formed is designed as an aqueous suspension with more than 50 wt.%, preferably 65 wt.% + / - 5 wt.%, moisture.

7. Method according to one of the preceding claims, characterized in that the provision of an oilseed raw material comprises diluting the oilseed raw material with the addition of water (17).

8. Method according to one of the preceding claims, characterized in that the centrifugal separation (11) is designed as a three-phase separation, with an oil product stream (3, 5) as the first fraction, a second aqueous fraction (7b) and a third fraction (4b) as the solids fraction.

9. Method according to one of the preceding claims, characterized in that the method is designed as a continuous extraction of an oil product stream (3, 5) 10. Method according to one of the preceding claims, characterized in that one or more storage or processing conditions during the storage and / or processing period according to step a), in particular the storage and / or processing temperature, is adjusted when a determined actual value with respect to a predetermined target value limit for a sugar and / or alcohol content is exceeded or undershot.

11. Method according to one of the preceding claims, characterized in that the storage and / or processing period of the oilseed raw material (1, 2) according to step a) is adjusted if a determined actual value with respect to a predetermined target value limit for a sugar and / or alcohol content is exceeded or undershot.

12. Method according to one of the preceding claims, characterized in that the quantity of oilseed raw material (1, 2) provided in step a) is adjusted when a determined actual value is exceeded or undershot with respect to a predetermined target value limit for a sugar and / or alcohol content.

13. Method according to one of the preceding claims, characterized in that the provision of the oilseed raw material (2) in step a) comprises a comminution (101) of oilseeds, preferably including the comminution of kernel material, to form a slurry, preferably with kernel fragments.

14. Method according to one of the preceding claims, characterized in that the comminution (101) takes place in a mill, wherein the residence time of oilseed raw material in the mill and / or the degree of grinding of the mill is preferably adjusted as a function of the determined sugar and / or alcohol content and / or the change in these values.

15. Method according to one of the preceding claims, characterized in that the storage period and / or the storage conditions until the separation of an oil product stream (3, 5) are selected such that the sugar concentration increases or decreases by less than 20% until the separation of the oil product stream (3, 4), based on the total amount of undiluted oil fruit raw material.

16. Method according to one of the preceding claims, characterized in that based on the determination of the sugar and / or alcohol content of the oil fruit raw material (1, 2) and / or an aqueous fraction (4, 7, 10, 18) formed in the method, an assignment of the oil product stream (3, 5) to a product quality takes place.

17. Method according to one of the preceding claims, characterized in that the determination according to step c) is carried out as an online determination, such that a measurement is carried out in a process stream of a phase provided immediately after the centrifugal separation (11) or that a measurement is carried out in a process stream of a phase obtained by further processing after the centrifugal separation.

18. Method according to one of the preceding claims, characterized in that the alcohol for determining 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 comprises isolating an antioxidant, in particular a phenol compound, from the second fraction (7, 7b).

20. Method according to one of the preceding claims, characterized in that the determination of the sugar and / or alcohol content of the second fraction (7, 7b) is carried out using an NIR, NMR and / or a refractometric measurement.

21. Method according to one of the preceding claims, characterized in that following the formation of the second fraction, the determination of the temporal change in the sugar and / or alcohol content of the second fraction takes place.

22. A method according to any one of the preceding claims, characterized in that, in addition to the extraction of oil and the optional extraction of an antioxidant, the method comprises the extraction of protein, wherein after deoiling (102) the oilseed raw material to form the first fraction and the second fraction as a sludge fraction containing kernels and / or kernel fragments, the following steps are further carried out with the sludge fraction: d) deseeding (104) to remove the kernels and / or kernel fragments from the sludge fraction; e) adding (105) a calcium compound (14) as a solid and / or as a solids-containing suspension; f) separating (106) the sludge fraction to form a protein-rich phenol water (7) and a protein-poor sludge residue (6); g) adding (107) an acid (8) to precipitate a protein phase to obtain a suspension;and h) separating (109) the suspension into a protein-rich solid phase (9) and a protein-poor phenol water (10), wherein the determination of the temporal change in the sugar and / or alcohol content is carried out on the basis of the protein-rich and / or protein-poor phenol water (10); 23. Method according to one of the preceding claims, characterized in that following the formation of the first fraction (3), oil polishing (103) takes place with addition and subsequent separation of water (17) to the first fraction, wherein the determination of the temporal change in the sugar and / or alcohol content is carried out on the basis of the water separated during oil polishing (103).

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