Feedstock, a Process for Making a Feedstock, and Use of the Feedstock

Abstract

A process of making a feedstock for animals comprising the following steps: a) providing an olive fruit; b) caramelising the olive fruit, and a feedstock comprising caramelised olive fruit. The olive fruit may be olive waste which is the waste from an olive oil extraction. The olive fruit may be dried prior to caramelisation. The feedstock may have any combination of olive flesh, olive stones, or olive seeds. The olive fruit may be olive waste which is the waste from an olive oil extraction. The feedstock improves marbling in meat, such as beef, from animals fed with the feedstock.

Claims

1. A process of making a feedstock for animals comprising the following steps: providing olive fruit, caramelising the olive fruit.

2. The process of claim 1 wherein the olive fruit comprises olive flesh or olive pulp or olive stones or olive seeds or the olive fruit comprises any combination of olive flesh, olive pulp, olive stones, or olive seeds.

3. The process of claim 1 wherein the olive fruit is olive waste.

4. The process of claim 1 wherein the olive fruit which is provided in step a. has a moisture content of from about 50 wt % to about 75 wt %.

5. The process of claim 1 wherein the moisture content of the olive fruit is reduced before the olive fruit is caramelised in step b.

6. The process of claim 1 further comprising the step of drying the olive fruit to reduce the moisture content wherein said drying is carried out independently of caramelising the olive fruit.

7. The process of claim 1 wherein the olive fruit comprises olive stones, olive seeds and olive flesh, and the olive fruit is separated into (i) olive stones and olive seeds and (ii) olive flesh before the olive fruit is caramelised.

8. The process of claim 1 wherein the olive fruit comprises olive stones and olive seeds and the olive stones and olive seeds are crushed before the olive fruit is caramelised.

9. The process of claim 1 wherein the olive fruit comprising crushed olive stones and olive seeds is recombined with the olive flesh before the olive fruit is caramelised.

10. The process of claim 1 wherein the olive fruit is caramelised by caramelisation at a temperature of from about 110 C. to about 180 C.

11. The process of claim 1 wherein the olive fruit is caramelised by caramelisation for about 5 minutes to about 30 minutes.

12. The process of claim 1 wherein the olive fruit is caramelised while being constantly agitated.

13. The process of claim 1 wherein the olive fruit is caramelised until the caramelised olive fruit has a moisture content of from about 2 wt % to about 15 wt %.

14. The process of claim 1 wherein the caramelised olive fruit is caramelised until the caramelised olive fruit has a moisture content of from about 6 wt % to about 10 wt %.

15. (canceled)

16. (canceled)

17. A feedstock for animals comprising caramelised olive fruit.

18. The feedstock of claim 17 wherein the caramelised olive fruit has a moisture content of from about 2 wt % to about 15 wt %.

19. The feedstock of claim 17 wherein the olive fruit comprises olive flesh or olive pulp or olive stones or olive seeds or wherein the olive fruit comprises any combination of olive flesh, olive pulp, olive stones, or olive seeds.

20. The feedstock of claim 17 wherein the olive fruit is olive waste.

21. (canceled)

22. A method of feeding animals comprising feeding the feedstock produced by the process of claim 1 to animals.

23. The method as claimed in claim 22 wherein feeding the feedstock to animals produces marbling in the meat from the animals which has a higher amount of oleic acid, monounsaturated fatty acid, glutamic acid, or carnosine than the marbling in the meat from animals to which the feedstock was not fed.

24. (canceled)

25. A process of making a feedstock for animals comprising the following steps: a. providing olive fruit, b. caramelising the olive fruit, wherein caramelising the olive fruit is performed at a temperature of from 110 C. to 180 C., and wherein caramelising the olive fruit is performed while the olive fruit is constantly agitated.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0108] Embodiments of the invention will be described, by way of example only, with reference to the accompanying drawings in which:

[0109] FIG. 1 shows a schematic of the process for making a feedstock for animals from olive waste.

DETAILED DESCRIPTION OF THE DRAWINGS

[0110] The present disclosure describes a process of producing a feedstock for animals from olive fruit.

[0111] Olive pomace is an olive fruit which is a by-product of olive oil production and comprises olive pulp, olive stones and olive seeds. The first olive pomace is initially stored in a raw material storage container 1. The raw material storage container 1 is configured for holding a first pomace of olive pulp, olive stones, and olive seeds for the process of making a feedstock for animals according to the process of the present invention.

[0112] The olive pomace stored in raw material container 1 may have a moisture content of from about 50 wt % to about 75 wt % as a percentage of the total moisture content of the olive pomace as determined by a thermogravimetric method.

[0113] The moisture content of a material includes all of the volatile components which are emitted when a sample is heated. The moisture content of a sample is determined by thermogravimetric methods. Thermogravimetry is the process of determining the loss of mass that occurs when a substance is heated. The sample is weighed prior to being heated and after being heated and the difference between the two weights is calculated. The difference between the two weights is the moisture content.

[0114] Alternatively the moisture content of the olive pomace may be reduced prior to being stored in raw material container 1 in a separate/independent drying process which is separate/independent to the heat provided by the caramelisation process unit 7. The moisture content may be reduced by any means known in the art, for example the moisture content may be reduced by heating, or by freeze drying, or by spray drying. For example when the moisture content is reduced by the application of heat the moisture content of the olive pomace is sufficient to prevent caramelisation of the olive pomace during drying.

[0115] The moisture content of the olive pomace may be reduced prior to being stored in raw material container 1 to a moisture content of from about 16 wt % to about 49 wt %, preferably to a moisture content of from about 18 wt % to about 25 wt % as a percentage of the total weight of the olive pomace.

[0116] An olive fruit which is an olive pomace is provided within the storage container 1 is conveyed by means of a transfer screw conveyor 2 from the raw material storage container 1 to a screen 3. The screen 3 provides a means of separating the olive pulp of the first olive pomace from the olive stones and olive seeds of the first olive pomace. The milling/crushing element 4 acts to crush the olive stones and olive seeds of the first pomace. The milling/crushing element 4 completely crushes the olive stone which releases any olive seeds to form a crushed olive stones and olive seeds mixture.

[0117] The olive pulp of the first pomace and the crushed olive stones and olive seeds mixture are loaded into a holding hopper 5. The olive pulp of the first pomace and the crushed olive stones and olive seeds are thus combined in the holding hopper 5 to form a second pomace. The second pomace is emptied in a controlled manner from the holding hopper 5 onto a variable speed belt conveyor 6. The variable speed belt conveyor 6 conveys the second pomace to the caramelisation process unit 7.

[0118] The caramelisation process unit 7 acts to caramelise the second pomace by heat treatment by transferring heat from the caramelisation process unit 7 to the second olive pomace. Heat treatment above 90 C. disrupts the protection and structure of the starch granules present in the second olive pomace favouring enzyme activity and nutrient digestibility of the final feedstock. Heat treatment above 110 C. breaks down tannins present in the second olive pomace removing the bitter taste associated with tannins and improving the palatability of the final feedstock. Heat treatment above 110 C. breaks down tannins present in the second olive pomace increasing the digestibility of the final feedstock. Desirably the caramelisation process unit 7 is heated to over 110 C. while transferring heat to the second pomace. Suitably the caramelisation process unit 7 acts to caramelise the second olive pomace at a temperature above 110 C.

[0119] The caramelisation process unit 7 desirably causes caramelisation of the second pomace. Caramelisation is a non-enzymatic browning of sugar by the application of heat. Caramelisation is temperature dependent. Caramelisation temperature is further dependent on the type of sugar present. Fructose caramelises at 110 C. Galactose, glucose, and sucrose caramelise at 160 C. Maltose caramelises at 180 C. Caramelisation may improve the palatability of the final feedstock. The following flavours are created during the caramelisation process: Diacetyl (2, 3-butanedione) is an important flavour compound, produced during the first stages of caramelisation. Diacetyl is mainly responsible for a buttery or butterscotch flavour. Esters and lactones which have a sweet rum like flavour. Furans which have a nutty flavour. Maltol that has a toasty flavour. Desirably the caramelisation process unit 7 does not heat to over 180 C.

[0120] The caramelisation process unit 7 desirably does not cause a mutagenic effect on the second pomace. Mutagenic activity occurs in the second pomace at temperatures above 180 C. Mutagenic activity may have an adverse effect on the aroma and taste of the final feedstock reducing the palatability of the final feedstock. Mutagenic activity may have an adverse effect on the nutritional quality of the final feedstock. Mutagenic activity may lead to the production of carcinogens in the final feedstock. It is desirable that the caramelisation process unit 7 does not heat to over 180 C.

[0121] If caramelisation is allowed to proceed too far, by the application of excessive heat or heating for an excessive amount of time, the taste of the mixture will become less sweet as the original sugar is destroyed. Eventually the flavour will turn bitter and the palatability of the final feedstock will be adversely affected.

[0122] The caramelisation process unit 7 may be heated to a temperature of from 90 C. and 180 C. Preferably the caramelisation process unit 7 is heated to a temperature of 110 C. to 180 C. Most preferably the caramelisation process unit is heated to a temperature of 140 C. to 180 C. The caramelisation process unit 7 may maintain this temperature for from 5 and 80 minutes. Preferably the caramelisation process unit 7 may maintain this temperature for from 5 to about 30 minutes. The caramelisation process unit 7 may be further configured to provide agitation to the second pomace while the second pomace is in the caramelisation process unit 7. The agitation may be constant while the second pomace is in the caramelisation process unit 7. The agitation may occur while the caramelisation process unit 7 is transferring heat to the second pomace. The agitation of the second olive pomace while in the caramelisation process unit 7 allows uniform heating of the second olive pomace. The uniform heating of the second olive pomace prevents burning of the second olive pomace during the transfer of heat from the caramelisation process unit 7 to the second olive pomace.

[0123] The second pomace which has undergone the process provided in the caramelisation process unit 7 is now a caramelised olive pomace.

[0124] The caramelised olive pomace has a reduced moisture content as compared to the moisture content of the olive pomace before the undergoing the process provided in the caramelisation process unit 7. The reduction in moisture content allows the caramelised olive pomace to have an improved shelf life. A caramelised olive pomace with high moisture content is prone to fermentation while in storage. A caramelised olive pomace which has too low a moisture content may lead to burning of the caramelised olive pomace and a reduction in the palatability of the feedstock.

[0125] The caramelised olive pomace may have a moisture content of from about 2 wt % to about 15 wt % as a percentage of the total weight of the caramelised olive pomace as measured by thermogravimetric methods.

[0126] Desirably the caramelised olive pomace may have a moisture content from about 6 wt % to about 10 wt % as a percentage of the total weight of the caramelised olive pomace as measured by thermogravimetric methods.

[0127] The caramelised olive pomace may be transferred from the caramelisation process unit 7 to a cooler unit 8. The caramelised olive pomace may be cooled in the cooler unit 8 for at least 1 minutes. The caramelised olive pomace may be cooled in the cooler unit 8 for up to 120 minutes, for example from 1 minute to 120 minutes, for example for at least 60 minutes. The cooling may be active or passive.

[0128] Desirably the caramelised olive pomace is cooled to a temperature below 20 C., preferably the caramelised olive pomace is cooled to from about 10 C. to about 20 C.

[0129] Advantageously the caramelised olive fruit may be separated from any contaminants which may be present in the caramelised olive fruit. The caramelised olive fruit may be passed through a screen or mesh prior to cooling. Alternatively the caramelised olive fruit may be passed through a screen or mesh while the caramelised olive fruit is cooling. Alternatively the caramelised olive fruit may be passed through a screen or mesh after cooling. The screen or mesh preferably has a mesh size of from about 2 mm to about 10 mm, preferably a mesh size of from about 3 mm to about 9 mm, wherein the mesh size defines the length and width of square apertures in the mesh. Advantageously passing the caramelised olive fruit through a screen or a mesh may remove any non-olive fruit contaminants which may have been present in the olive fruit. Advantageously passing the caramelised olive fruit through a screen or a mesh may remove olive stones which may be present and may be too large to be considered easily digestible. The caramelised olive pomace may be transferred from the cooling unit 8 to a holding hopper 9 where it may be stored. The caramelised olive pomace can be transferred to a packager which is in the form of a bagging plant 11 by means of the transfer screw conveyor 10.

[0130] The process of the present invention provides a method by which olive waste is processed into caramelised olive pomace which is a palatable feedstock for animals. The process of the present invention turns a waste product into a nutritious feedstock for animals.

EXAMPLES

[0131] The feedstock produced by the process of the present invention provides nutritional benefits to the meat from animals fed with the feedstock.

[0132] A cow (F1) was fed normal feedstock comprising maize, straw and flaked barley over a 6 month period. A cow (Olive fed F1) was fed feedstock comprising maize, straw and flaked barley and additionally the feedstock of the present invention over a 6 month period. The weight of feed was kept equal for each animal so that the total by weight of flaked barley fed to F1 was equal to the total weight of flaked barley plus the feedstock of the present invention fed to olive fed F1.

[0133] The feedstock of the present invention was found to be palatable to the cattle to which it was fed. The feedstock of the present invention was digestible by the cattle. The cattle maintained healthy weight over the course of the 6 month feeding period with no difference observed between the F1 and Olive fed F1 cow weights (table 1).

[0134] The animals were slaughtered and the nutritional profile of the meat from the F1 animals was compared to that of the olive fed F1 animals.

[0135] The meat from animals fed with the olive waste feedstock of the present invention show increased levels of oleic acids, monounsaturated fatty acids, glutamic acid, and camosine (table 2).

TABLE-US-00001 TABLE 1 weight of beef fed with olive waste feedstock F1 Olive/ Barley F1 Barley Fed Weight Weight Gain Fed Weight Weight Gain Month of animal Per Day of animal Per Day Baseline 500 kg NA 505 kg NA 1 530 kg 1 kg 535 kg 1 kg 2 564 kg 1.1 kg 572 kg 1.2 kg 3 601 kg 1.2 kg 609 kg 1.2 kg 4 642 kg 1.3 kg 646 kg 1.2 kg 5 682 kg 1.3 kg 683 kg 1.2 kg 6 719 kg 1.2 kg 720 kg 1.2 kg

TABLE-US-00002 TABLE 2 nutritional information of beef fed with olive waste feedstock Olive % F1 fed F1 Increase Oleic acid (g/100 g) 36.76 40.92 11.3 Monounsaturated fatty acids (g/100 g) 14.46 26.79 85.2 Glutamic acid (g/100 g) 1.44 2.23 54.8 Carnosine (g/100 g) 1.10 1.50 36.3

[0136] The feedstock of the present invention provides a palatable and nutritious feedstock for animals.

[0137] The feedstock of the present invention was produced by the process of the present invention using the parameters in table 3.

[0138] For examples 1-18 raw pomace was dried to give a pomace with a moisture content as shown in Table 3. For each example the specified quantity was caramelised at the specified temperature for the specified time. The final moisture content of the caramelised olive fruit was determined.

[0139] Moisture content was determined by thermogravimetric measurement using a Sartodus MA35 Moisture Analyzer. Between 5 g and 10 g of pomace was analysed. The pomace was weighed to give a first weight. The pomace was heated to 100 C. The measurement was performed in fully automatic mode in which the analysis ends when the moisture loss reaches a steady state and no more moisture lost is measureable. The weight of the remaining pomace is measured and the moisture content is calculated as the amount of weight loss on heating as a perentage of the first pomace weight.

TABLE-US-00003 TABLE 3 Example processes and feedstocks of the present invention. Caramelised Max Olive Dried caramelisation pomace Pomace unit Time Moisture Exam- Moisture Quantity Temperature in Content ple wt % KG ( C.) minutes wt % 1 20.16% 200 180 11 9.86% 2 20.16% 200 120 14 13.50% 3 20.16% 200 180 11 10.62% 4 20.16% 200 180 11 9.41% 5 19.2% 200 130 16 11.00% 6 19.2% 200 130 16 11.84% 7 18.8% 200 130 16 9.06% 8 18.8% 200 130 14.5 10.80% 9 20.39% 200 130 17 10.49% 10 20.39% 200 130 17 9.39% 11 19.79% 200 130 17 10.35% 12 19.79% 200 130 17 9.66% 13 18.19% 200 130 16 9.49% 14 18.19% 200 130 16 10.49% 15 18.5% 200 130 16.6 9.71% 16 18.5% 200 130 16.5 9.21% 17 19.43% 200 130 16.5 9.49% 18 19.43% 200 130 16.5 9.64%

[0140] Example 1: Raw olive pomace was dried in a separate/independent drying process by heating to a temperature of 170 C. to provide an olive pomace with a moisture content of 20.16 wt % as measured by thermogravimetric measurement. The moisture content of the olive pomace is sufficiently high to prevent the olive fruit from caramelising while drying at the drying temperature during the separate/independent drying process. 200 kg of olive pomace with a moisture content of 20.16% was caramelised by the caramelisation process. The caramelisation process unit was heated to 180 C. and the olive pomace was added to the caramelisation process unit. The maximum heat of the process unit was controlled to not exceed 180 C. The olive pomace had a residence time in the caramelisation process unit of 11 minutes, sufficient to cause caramelisation of the olive pomace. The olive pomace was agitated while in residence to prevent localised overheating of the olive pomace as localised overheating may cause the olive pomace to burn and become unpalatable. Caramelised olive pomace was removed from the caramelisation process unit. The caramelised olive fruit was passed through a screen with a mesh size of 3.2 mm wherein each square of the mesh is 3.2 mm in width and length. The caramelised olive pomace was actively cooled to a temperature of below 20 C. using a blower which blows cyclones of cool air through the caramelised olive pomace. The moisture content of the caramelised olive pomace was determined as being 9.86 wt % using thermogravimetric measurement. The caramelised olive pomace was packaged and found to have good shelf life with no fermentation observed.

[0141] Examples 2-18: Examples 2-18 were performed as in example 1 with the processing parameters as disclosed in Table 3 to provide caramelised olive pomace with the moisture content as disclosed in Table 3.

[0142] The words comprises/comprising and the words having/including when used herein with reference to the present invention are used to specify the presence of stated features, integers, steps or components but do not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof.

[0143] It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.