• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Cured ham spheres that include: - cured ham broth; - sodium alginate: between 0.05% and 2% by weight of the total; - monosodium glutamate: between 0.05% and 1% by weight of the total; - food coloring: up to a maximum of 50 mg/kg of the total; - food aroma inside the spheres: between 0.3 g/kg and 0.6 g/kg of the total. Process for preparing spheres of cured ham by direct spherification in which the extraction of the spheres of the bath is carried out after a maximum of 5 minutes to then perform a wash of the same in order to remove the calcium chloride remains. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2644240A1
    申请号:ES201630687
    申请日:2016-05-26
    公开日:2017-11-28
    发明作者:Sandra RODRÍGUEZ TERRADILLOS；César BATTANER CAÑAMARES；Laura HERRERO VELASCO
    申请人:Sandra RODRÍGUEZ TERRADILLOS；César BATTANER CAÑAMARES；Laura HERRERO VELASCO；
    IPC主号:
    专利说明:

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    DESCRIPTION
    TECHNICAL FIELD OF THE INVENTION
    The present invention encompasses in the field of food or food products containing additives that in turn contain gelling agents or thickeners of vegetable origin from algae, such as alginates.
    BACKGROUND OF THE INVENTION
    Spherification is a known technique, US Patent 2403547, of gelation by which a food with Kquida texture can be encapsulated within a gelatinous membrane, thus obtaining edible spheres with a special texture reminiscent of that of caviar. The technique is based on the use of alginate, which in the presence of calcium ions results in an insoluble and resistant calcium alginate gel.
    The process consists of mixing the liquid product that we want to spherify with an adequate amount of calcium-free alginate. Subsequently, the previous mixture is dripped onto a calcium chloride solution, and the formation of calcium alginate causes the spheres to form.
    There are two possibilities to carry out this technique:
    - direct spherification, which consists of submerging a liquid food mixed with alginate in a solution of water and calcium salts;
    - Reverse spherification, which consists of submerging a liquid food mixed with calcium salts in a solution of water and alginate.
    In the Spanish patent with publication number ES2319089 a procedure for the preparation of truffle spheres is mixed by mixing it with water, glycerin, alginate and salt, and executing a direct spherification treatment.
    On the other hand, the worldwide fame of Spanish cured ham is known, being a food of great acceptance. Knowing spherifications of various foods, no spherification of cured ham is known.
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    The present invention is established and characterized in the independent claims, while the dependent claims describe other features thereof.
    The object of the invention are cured ham spheres and the process for their elaboration. The technical problem to solve is to determine the components to achieve these spheres, as well as to establish the stages for their elaboration.
    In view of the foregoing, the present invention relates to cured ham spheres comprising: cured ham broth, obtained by known methods, such as cooking; sodium alginate: between 0.05% and 2% by weight of the total; monosodium glutamate: between 0.05% and 1% by weight of the total; food coloring: up to a maximum of 50 mg / kg of the total; food aroma inside the spheres: between 0.3 g / kg and 0.6 g / kg of the total, preferably 0.5 g / kg of the total.
    The aroma, as specified in claim 3, can also be provided on the surface of the spheres in the amount of between 2 g / kg and 3 g / kg of the total, preferably
    2.5 g / kg of the total.
    The process of elaboration of the spheres is by direct spherification and begins by preparing a broth of cured ham, to which the aforementioned substances are added: sodium alginate between 0.05% and 2% by weight of the total, monosodium glutamate between 0.05 % and 1% by weight of the total, food coloring up to a maximum of 50 mg / kg of the total, and food aroma inside the spheres: between 0.3 g / kg and 0.6 g / kg of the total. A texture suitable for spherification is thus achieved.
    The mixture obtained is allowed to cool and is dripped on a bath of calcium chloride and water with a multi-channel dispenser of the known, claim 5. The diameter of the cannulas for the correct pouring is located, preferably as cited in claim 2, between
    1.5 mm and 5 mm, it is the range of diameter most accepted by users. The spheres are formed by the contact of sodium alginate and calcium chloride.
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    Once the cured ham broth is in the form of a sphere, water must be partially removed from the surface of the sphere.
    The spheres are preferably treated with hot air currents, the air of which does not exceed 90 ° C and the duration of said process should not be longer than 3 minutes, as cited in claim 6.
    Then, advantageously, the most aroma can be sprinkled on the surface of the spheres in the amount of between 2 g / kg and 3 g / kg of the total by means of an aroma curtain. With the aroma curtain, reference is made to the process of sprinkling the aroma on the surface of each sphere by means of specialized machinery for this purpose and known, normally the spheres move forward by means of a conveyor belt and at a precise moment the spheres pass through the powder aroma that is dose from a certain height.
    DETAILED EXHIBITION OF THE INVENTION
    A mode of realization of the invention is set out below.
    In a stainless steel pot, bones and pieces of ham cured in water suitable for human consumption are cooked for 20 minutes at a proportion of 250 g per 3 liters.
    Auxiliary materials are added: 0.8% sodium alginate, followed by 0.6% monosodium glutamate, 0.3 g / kg food aroma and 40 mg / kg dye, until a homogeneous mixture is obtained and allowed to cool.
    The solution of 1% calcium chloride and water is prepared in parallel.
    Once the mixture is cold, it is poured with a multichannel dispenser on the calcium chloride solution already prepared. Calcium chloride reacts with alginate giving rise to the sphere of the desired size.
    Once the cured ham broth is in the form of a sphere, water must be removed from the surface of the sphere. The spheres are subjected to a stream of hot air, the air will be at about 65 ° C for 2 minutes, thus obtaining the desired product.
    Then, the aroma is sprinkled on the surface of the spheres by means of an aroma curtain, with an approximate quantity of 3 g / kg of product, and can finally be packaged in different formats and types of packaging, a pasteurization treatment being convenient that guarantees 75 ° C in the center of the product.
    权利要求:
    Claims (7)
    [1]
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    1. -Cured ham spheres characterized by comprising:
    - cured ham broth;
    - sodium alginate: between 0.05% and 2% by weight of the total;
    - monosodium glutamate: between 0.05% and 1% by weight of the total;
    - food coloring: up to a maximum of 50 mg / kg of the total;
    - food aroma inside the spheres: between 0.3 g / kg and 0.6 g / kg of the total.
    [2]
    2. Spheres according to claim 1 whose diameter is between 1.5 mm and 5 mm.
    [3]
    3. Spheres according to any of the preceding claims with food aroma on the surface of the spheres in the amount of between 2 g / kg and 3 g / kg of the total.
    [4]
    4. -Procedure for elaboration of spheres of ham cured by direct spherification that includes the following stages:
    to. cured ham broth preparation;
    b. addition to said sodium alginate broth between 0.05% and 2% by weight of the total, monosodium glutamate between 0.05% and 1% by weight of the total, food coloring up to a maximum of 50 mg / kg of the total, and aroma food inside the spheres between 0.3 g / kg and 0.6 g / kg of the total;
    C. the mixture is allowed to cool and drips on a bath of calcium chloride and water with a multi-channel dispenser, the spheres being formed by contact of the sodium alginate and the calcium chloride;
    d. extraction of bath spheres;
    and. washing the spheres to remove the remains of calcium chloride,
    characterized in that the extraction of stage d is carried out after a maximum of 5 minutes.
    [5]
    5. - Procedure according to claim 4 in which the diameter of the cannulas of the multi-channel dispenser is between 1.5 mm and 5 mm.
    [6]
    6. Procedure according to any of claims 4 or 5 wherein after the stage e the spheres are dried with hot air currents whose temperature does not exceed 90 ° C and for a time not exceeding 3 minutes.
    [7]
    7. Method according to claim 6 in which after drying the spheres are sprinkled with food aroma in the amount of between 2 g / kg and 3 g / kg of the total by the surface thereof by means of an aroma curtain.
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    同族专利:
    公开号 | 公开日
    ES2644240B1|2018-09-28|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2319089A1|2008-12-23|2009-05-01|Dolors Sans Perello|Procedure for the elaboration of truffle spheres |ES2704200A1|2018-02-23|2019-03-14|Sacristan Brian Montoya|Spherification of crustaceans and molluscs |
    法律状态:
    2018-09-28| FG2A| Definitive protection|Ref document number: 2644240 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180928 |
    2019-03-06| FA2A| Application withdrawn|Effective date: 20190228 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201630687A|ES2644240B1|2016-05-26|2016-05-26|CURED HAM SPHERES AND PROCEDURE FOR THEIR DEVELOPMENT|ES201630687A| ES2644240B1|2016-05-26|2016-05-26|CURED HAM SPHERES AND PROCEDURE FOR THEIR DEVELOPMENT|
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