• 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:
    Spherifications or encapsulation of foods and/or drinks with saffron and, procedure for their production or manufacture in which, on the filling material a portion or fraction of natural saffron is introduced and, the filling material of the spheres or capsules being a mix of foods and/or beverages and other products used in gastronomy or other conservation chemicals or interest with natural saffron. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2663907A1
    申请号:ES201600898
    申请日:2016-10-17
    公开日:2018-04-17
    发明作者:Manuel JIMÉNEZ MORENO
    申请人:Manuel JIMÉNEZ MORENO；José Antonio ESTEBAN SÁNCHEZ；
    IPC主号:
    专利说明:

     5 10 DESCRIPTION SECTOR OF THE TECHNIQUE Gastronomy and Nutrition BACKGROUND OF THE INVENTION. Spherification is the process by which substances are encapsulated within a gel membrane and, in general, obtaining edible spheres with a special flavor and texture. Encapsulation is a process by which substances are introduced into capsules. According to Wikipendia, "Spherification (of providing sphere shape) is a culinary technique l5 used primarily in modern cuisine. Spherification is a fairly ancient technique (patented in 1946 by Peschardt, WJM," Manufacture of artificial edible cherries . "US Pa. 2,403,547) for the preparation of certain dishes in which it is desired to imitate a shape, and texture, very similar to fish roe. Encapsulation with gelatin textures is a technique that makes flavors appear suddenly in the mouth The technique has been used since the 90s in haute cuisine in the preparation of various foods (usually liquids) such as wines, fruit or vegetable juices, etc. In this way, apple caviar ( apple juice), port caviar (made with port wine), tea caviar (made with green tea), coffee caviar, etc ". There are many procedures of spherification (direct or inverse) or encapsulation (physical processes such as spray drying, extrusion or spray coating, physical-chemical such as simple or complex coacervation and entrapment in food or chemical liposomes, drinks or liquids There are numerous patents that have such encapsulation or staging procedures, such as application No. P200803678 on "procedure for the production of spheres or truffles", No. P0525725 on "soft capsule manufacturing method", No.OP0435966 on "procedure for preparing alginate dispensable reaction products", No. P200930274 on "stabilization process of spheres formed from liquid with al-coholic content" and others. But the object of this patent application is not such procedures. The object of the present application is the preparation of the filling mixture of the capsules or spheres object of those procedures and, by acting natural saffron for encapsulation or spherification.There is no known capsule or sphere whose filler material is the mixture according to the description of this patent application and, so that its color, its smell, its aroma, taste and taste and other characters and benefits (such as medical curative or preventive and, dietary) must or are affected by the direct action of natural saffron (fresh or not, lyophilized, crushed, crushed, ground, powdered or in flower, rolled, sliced or even taken to a liquid state or close to liquid) directly or dissolved or mixed in water or any other substance. 10EXPLANATION OF THE INVENTION The object of the invention are spheres or capsules, especially soft gelatin or other soft substances, whose filling material is the mixture of food and / or beverages and other products used in gastronomy or conservation chemicals of interest with natural saffron 5. The spheres or capsules are receptacles of different compositions, shapes and sizes and, capable of being filled. Said spherifications are constituted by sodium alginate or calcium chloride or sodium citrate or Agar-agar or by any other substance used for the spherification and, by filling material. 10 The filling material of said spheres or capsules will be a mixture of food and / or beverages and other products used in gastronomy or other conservation or interest chemicals on which a fraction or portion of saffron has been introduced. The mixture is made by dissolving or suspending or crushing or mixing or injecting or inoculating natural saffron (fresh or not, lyophilized, crushed, crushed, ground, powdered or in flower, rolled or chopped or even taken to state liquid or next to the liquid) directly or dissolved or mixed in water (pure or not) or in any other substance. The proportion of natural saffron dissolved, suspended, mixed, injected or inoculated will be from 0.0001 to 50% of the mass or volume of the rest of the filling mixture of the capsules or spheres; according to previous specifications. Foods that can be mixed with natural saffron and to be encapsulated or spiced are meat, fish, seafood, vegetables, cold cuts, sausages, legumes, pasta, rice, nuts, fruits or any other food that is edible; both fresh and smoked, dried, fried, roasted, boiled, cooked, semi-processed, processed or cooked, in a solid, viscous, pasty state or taken to a liquid or almost liquid state. Meals that can be mixed with natural saffron to be encapsulated or spherical are the mixture of 1 or more foods subjected to a physical or chemical process OR, either; for example cooking, fermentation and others. Drinks that can be mixed with natural saffron and to be encapsulated or spherified are water (pure or not), wines, beers, ciders, champagnes, soft drinks or other beverages, including alcohol, such as brandy, cognac, whiskey, gin, Rum, anise, vodka and others. 30 Other products used in gastronomy that can be mixed with natural saffron and to be encapsulated or spherified are olive oils, virgin or extra virgin olive oils, sunflower oils, soybean oils, other types of oils, vinegar, salts , sugars, condiments and any other product used in gastronomy, cooking or food. 35Other elements or compounds or chemical products of conservation or of interest that can be mixed with natural saffron and to be encapsulated or object of spherification 5 are any of those commonly used in the food, agri-food, gastronomic or kitchen industry such as preservatives , additives and others. The above mixtures, before and / or after operating the natural saffron, will be subjected to a cooking procedure at a temperature of up to 500 ° e and for a time of 0.1 s or lOmas up to 240h or, to a cooling process or frozen at a temperature of 0 ° e or less to -5000e and for a period of 0.1 s to 240 h. From the above mixtures, all or part of the natural saffron that has acted by casting or other separation processes can be separated. 15 The capsules or spheres that result from the application of the content in this patent application resemble, in its form and exquisiteness, the caviar and so on for example (although there are more, as many as foods, foods, beverages, preparations or products used in gastronomy and cuisine) we would have wine caviar with saffron, sangria caviar with saffron, water caviar with saffron, oil caviar with saffron, coffee caviar with saffron, beer caviar with saffron, caviar 20 with cognac with saffron, saffron cider caviar, saffron vermouth caviar, saffron bitter caviar, caviar with saffron caviar, lemonade caviar, orange, cola or other saffron soda, port with saffron caviar, brandy with saffron caviar, caviar of tequila with saffron, caviar of pacharán with saffron, caviar of pomace with saffron, caviar of sherry with saffron, brandy caviar with saffron, whiskey caviar with saffron, caviar of other drinks 25 al saffron, saffron liquor caviar, other liquor caviar or saffron drinks, saffron tea caviar, saffron chamomile caviar, other infusio caviar 30Saffron nes, saffron veal caviar, saffron goat caviar, saffron-goose caviar, saffron pigeon caviar, saffron ostrich caviar, saffron cat caviar, saffron dog caviar, camel caviar with saffron, flame caviar with saffron, wild boar caviar with saffron, deer caviar with saffron, lamb caviar with saffron, 5 chicken caviar with saffron, chicken caviar with saffron, egg caviar with saffron, caviar Saffron pig with donkey caviar, horse or mare with saffron, turkey caviar with saffron, kangaroo caviar with saffron, cow caviar with saffron, bull caviar with saffron, deer caviar with saffron, caviar deer with saffron, caviar of partridge with saffron, cod-niz caviar with saffron, pheasant caviar with saffron, caviar of goose with saffron, caviar of viscera 10 animals with saffron, ox caviar with saffron, caviar of other animal meats or birds c on saffron, caviar of hake with saffron, octopus caviar with saffron, caviar of bonito with saffron, digging of anchovies with saffron, caviar of ventresca with saffron, salmon caviar with saffron, caviar of sardine with saffron, caviar of mussels with saffron , berbere-chos caviar with saffron, shark caviar with saffron, whale caviar with saffron, baca-15 lao with saffron caviar, bacaladilla caviar with saffron, golden caviar with saffron, sea bass with saffron caviar, saffron caviar with saffron, turbot caviar with saffron, emperor caviar with saffron, salmon caviar with saffron, monkfish caviar with saffron, sea bream caviar with saffron, monkfish caviar with saffron, mackerel caviar with saffron, anchovy caviar with saffron, green caviar with saffron, herring caviar with saffron, sturgeon caviar with 20 saffron, crab caviar with saffron, horse mackerel caviar with saffron, caviar of saffron with saffron n, rooster caviar with saffron, swordfish caviar with saffron, other fish caviar with saffron, seaweed caviar with saffron, caviar of lichen with saffron, digging of plankton with saffron, caviar of other marine plants or rivers with saffron, shrimp caviar with saffron, squid caviar with saffron, sepia caviar with saffron, caviar of pota with saffron, ca-25 road of carabinero with saffron, shrimp caviar with saffron, lobster caviar with saffron, oyster caviar with saffron, spider caviar with saffron, clam caviar with saffron, caviar with razor blades, saffron caviar, other seafood caviar with saffron, potato caviar with saffron, chickpea caviar with saffron, caviar with lentils saffron, pea caviar with saffron, bean caviar with saffron, caviar of other legum-30 bres with saffron, pumpkin caviar with saffron, zucchini caviar with saffron, caviar of leeks with saffron, saffron asparagus caviar, saffron tomato caviar, saffron pepper caviar, saffron cucumber caviar, saffron carrot caviar, saffron onion caviar, saffron basil caviar, garlic saffron caviar , chilli caviar with saffron, eggplant caviar with saffron, artichoke caviar with saffron, caviar 35 of chard with saffron, caviar of thistle with saffron, caviar of green beans with saffron, caviar of borage with saffron, caviar of green beans with saffron, chicory caviar withsaffron, broccoli caviar with saffron, cabbage caviar with saffron, cauliflower caviar with saffron, turnip caviar with saffron, radish caviar with saffron, Lombard caviar with saffron, escarole caviar with saffron, caviar with lettuce Saffron, pea caviar with saffron, caviar of beans with saffron, nut caviar with saffron, mushroom caviar with saffron, 5 celery caviar with saffron, caviar with saffron, corn caviar with saffron, caviar with saffron celery , endive caviar with saffron, spinach caviar with saffron, pere-jil caviar with saffron, beet caviar with saffron, watercress caviar with saffron, lom-barda caviar with saffron, other vegetable caviar or saffron vegetables, saffron-saffron rice caviar, saffron pasta caviar, saffron fideua caviar, saffron risotto caviar, 10 apple caviar with saffron, strawberry caviar with saffron, pear caviar with saffron, c orange avar with saffron, tangerine caviar with saffron, pineapple caviar with saffron, melon caviar with saffron, watermelon caviar with saffron, peach caviar with saffron, cherry caviar with saffron, grapefruit caviar saffron, kiwi caviar with saffron, blueberry caviar with saffron, raspberry caviar with saffron, redcurrant caviar with saffron, blackberry caviar with saffron, lemon caviar with saffron, grapefruit caviar with saffron, caviar of avocado with saffron, cherimoya caviar with saffron, date caviar with saffron, coconut caviar with saffron, mango caviar with saffron, papaya caviar with saffron, banana caviar with saffron, caviar of pool with saffron, plum caviar with saffron, pomegranate caviar with saffron, lime caviar with saffron, passion fruit caviar with saffron, 20 blackberry caviar with saffron, papaya caviar with saffron, kaki caviar with saffron, caviar of nectari-na c on saffron, medlar caviar with saffron, grape caviar with saffron, fennel caviar with saffron, mango caviar with saffron, other fruit caviar with saffron, fruit salad with saffron caviar, olive caviar with saffron, caviar black olives with saffron, almond caviar with saffron, nut caviar with saffron, fig caviar with saffron, 25 chestnut caviar with saffron, pine nut caviar with saffron, pistachio caviar with saffron, caviar with saffron, caviar with saffron, caviar saffron with saffron, other nuts with saffron caviar, bread with saffron caviar, chopped caviar with saffron, chistorra caviar with saffron, sausage caviar with saffron, bologna caviar with saffron, cooked ham caviar with saffron , salami caviar with saffron, sobrasada caviar with saffron, ham caviar 30 with saffron, cheese caviar with saffron, sausage caviar with saffron, chorizo caviar with a saffron, sausage caviar with saffron, other sausage caviar or sausages with saffron, turtle caviar with saffron, galápago caviar with saffron, iguana caviar with saffron, lizard caviar with saffron, lizard caviar with saffron, caviar caviar, saffron caviar with saffron, crocodile with saffron caviar, fly caviar with saffron, lice caviar with saffron, 35 bed bugs with saffron, butterfly caviar with saffron, wasp caviar with saffron, bee caviar with saffron, caviar beetles with saffron, termite caviar withSaffron, caviar of dragonflies with saffron, caviar of worms with saffron, toad caviar with saffron, frog caviar with saffron, caviar of other amphibians, reptiles or insects with saffron such as snake, snake, ants and more, pate caviar with saffron, chocolate caviar with saffron, honey caviar with saffron, cereal or cereal caviar with saffron, cava flour flour 5 with saffron, cinnamon caviar with saffron, caviar with saffron alioli, caviar with saffron jelly , saffron ketchup caviar, saffron mayonnaise caviar, saffron mustard caviar, saffron laurel caviar, saffron yeast caviar, saffron oregano caviar, saffron paprika caviar, saffron pepper caviar , vanilla caviar with saffron, other spice caviar with saffron, vinegar caviar with saffron, mushroom caviar or saffron cakes, jam caviar with saffron, flower caviar with saffron, caviar of vegetable leaves with saffron, caviar of tubers with saffron, caviar of fruit juice or fruits with saffron, caviar of other products used gastronomy, in the food or agro-food industry such as preservatives, additives and / or dyes and, caviar of combinations of two or more fresh, smoked, dried, fried, boiled, cooked, semi-15 processed or processed products such as paella caviar with saffron, cooked caviar with saffron, stew caviar with saffron, ranch caviar with saffron , roasted caviar with saffron, fried caviar with saffron, caviar of tortillas with saffron, caviar of sauces with saffron, caviar of stews with saffron, caviar of sausages with saffron, caviar of stepped with saffron and other food preparations with saffron, foods with saffron, drinks with saffron or liquids 20 with saffron. 25 
    权利要求:
    Claims (1)
    [1]
    CLAIMS 1-Encapsulates or spherifications characterized by being constituted by sodium alginate, calcium chloride, sodium citrate, Agar-agar or by any other substance used for spherification and, by food and / or beverages on which it has been introduced a fraction or portion of aza-5 natural frankin (fresh or not, crushed, ground, powder or flower, crushed, rolled, chopped or even brought to a liquid state or close to liquid) directly or dissolved or mixed in water or in any other substance. 2-Encapsulates or spherifications according to claim 1 characterized in that the introduction of the fraction or portion of the natural saffron is done by dissolving, suspending, crushing, mixing, injecting or inoculating natural saffron in the food and / or beverages that will constitute the material of filling of the spheres or capsules. 3-Encapsulates or spherifications according to claim 1, characterized in that the proportion of natural saffron dissolved, suspended, mixed, crushed, injected or inoculated will be from 0.0001 to 50% of the mass or volume of the filling mixture of the spheres or capsules. 4-Procedure for the production or manufacture of spheres or capsules containing natural saffron characterized in that the filling material of the spheres or capsules, before or after introducing the fraction or portion of natural saffron, is subjected to a cooking process, to a temperature of up to 500 ° C and for a time of 0.1 s or more up to 240 h Ó, in a cooling or freezing process, at a temperature of 0 ° or less down to -500 ° C and for a time of 0, 1 s to 240 h. 25
    类似技术:
    公开号 | 公开日 | 专利标题
    RU2090070C1|1997-09-20|Method of fish canned food making
    JP2004242586A|2004-09-02|Method for producing processed food, composite food thereof or juice
    CN1219457C|2005-09-21|Fresh pickled chilli and method of making and using the same
    CN103859428B|2016-06-08|Fruity jerky working method
    IE62971B1|1995-03-08|A process for preparing and packaging a pre-cooked paella
    ES2663907B1|2018-09-24|Capsules or spheres containing a mixture of foods and / or beverages with natural saffron
    RU2686625C1|2019-04-29|Method for sushi sandwich with mizuna preparation
    CN1799418A|2006-07-12|Method for preparing instant ravioli
    RU2167530C2|2001-05-27|Method of preparing salad
    ES2646238B1|2018-06-08|Capsules or spheres that contain a mixture of food and / or foods and / or beverages and / or other products used in gastronomy and / or other conservation chemicals and / or interest with natural fruit.
    KR20160034870A|2016-03-30|Method of mixed salted seafood to eat with seed and Manufactured by it mixed salted seafood to eat with seed
    JP5690099B2|2015-03-25|Emulsified pasta sauce
    JP2014226074A|2014-12-08|Masking agent, masking method using the same, and food product masked by the method
    RU2240019C2|2004-11-20|Method for producing of preserves
    US20150104559A1|2015-04-16|BQQ Rub
    KR20190128271A|2019-11-18|Rice cake complemented with protein and method of making the same
    CN103919178A|2014-07-16|Mustard octopus salting process
    Griffin2011|Japanese Food & Cooking
    RU2544089C2|2015-03-10|Fish food product manufacture method
    JP6445766B2|2018-12-26|Frozen food and method for producing frozen food
    Land1954|Louisiana Cookery
    JP6776408B1|2020-10-28|Method of suppressing sourness of acetic acid-containing foods and drinks
    KR20140058038A|2014-05-14|Manufacturing method of kimchi source comprising sea food
    RU2004588C1|1993-12-15|Process for preparing vinegar
    Soon-Eong et al.2002|Issues facing the traditional fish products industry in Southeast Asia
    同族专利:
    公开号 | 公开日
    ES2663907B1|2018-09-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2015024577A2|2012-09-13|2015-02-26|Euro Export Sarl|Novel safranal-based composition|EP3659445A1|2018-11-30|2020-06-03|Evolugout|Saffron extraction process|
    法律状态:
    2018-09-24| FG2A| Definitive protection|Ref document number: 2663907 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180924 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201600898A|ES2663907B1|2016-10-17|2016-10-17|Capsules or spheres containing a mixture of foods and / or beverages with natural saffron|ES201600898A| ES2663907B1|2016-10-17|2016-10-17|Capsules or spheres containing a mixture of foods and / or beverages with natural saffron|
    [返回顶部]