• 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:
    Method of manufacturing a culinary condiment with Dunaliella salina and sea salt, which includes incorporating Dunaliella salina in the living state in the evaporation process of sea salt, and performing a joint crystallization of both components through a continuous drip system that achieves encapsulate this microalga in the salt, thus obtaining a condiment with a high content of ß-carotene, culinary condiment based on Dunaliella salina and sea salt, and use of the present seasoning in the food and catering industry. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2668814A1
    申请号:ES201631488
    申请日:2016-11-18
    公开日:2018-05-22
    发明作者:Eduardo Portillo Hahnafeld；Antonio SUÁREZ VEGA；Héctor MENDOZA GUZMÁN；Adelina DE LA JARA VALIDO；Karen Freijanes Presmanes；Patricia Alexandra Clemente JANEIRO ASSUNÇAO；David RODRIGUEZ ESTUPIÑAN
    申请人:Inst Tecnologico De Canarias S A Itc；Instituto Tecnologico De Canarias Sa (itc)；
    IPC主号:
    专利说明:

    Method of manufacturing a culinary seasoning with Dunaliella salina and sea salt.
    Object of the invention The present invention relates to a method of manufacturing a culinary seasoning with Dunaliella salina and sea salt, which has a high content of β-carotenes.
    The present object belongs to the sector of the food industry, specifically, which is aimed at the manufacture of condiments and culinary additives that are used in the preparation and enrichment of food products.
    BACKGROUND OF THE INVENTION In culinary preparations, a condiment that enhances or enhances the intrinsic taste of food during consumption is usually necessary. For example, sea salt, salt-pepper mix, salt mixture, parsley and garlic, dried seaweed, among other seasoning mixes. It is important that this seasoning is incorporated into the food product in a correct and adequate dose, from the point of view of people's health and from the organoleptic point of view.
    Currently, in the food industry there is a need for new culinary condiments or seasoning mixtures that, after incorporation and mixing, provide greater nutritional value to food preparations. An example of the above is the use of algae, microalgae and the like, as bioactive ingredients in the manufacture of food products.
    It is known that microalgae constitute a natural reserve for the development and design of new foods. For example, Dunaliella salina is known to be a microalgae that synthesizes and accumulates intracellularly large quantities of β-carotene isomers in a hypersaline medium (halophilic microorganism), with high exposure to sunlight and high temperatures.
    The Dunaliella saline microalgae, in addition to being known for its very high tolerance to hypersaline media, has a significant antioxidant activity that makes it interesting for its application in the food, cosmetic and pharmaceutical industries.
    In the food industry, in the preparation and design of culinary condiments, the incorporation of Dunaliella salina is not viable in current practice. If this microalgae is dehydrated and / or lyophilized, as it is done in different current processes, β-carotene is degraded by enzymatic action, exposure to light and oxygen and, even faster, in the presence of salt , because oxidative reactions are accelerated (less than 30 days).
    The present invention is directed to solve the problem mentioned above and to satisfy the need for a new seasoning with a high content of β-carotenes; In this case, the invention proposes the preparation of a condiment with Dunaliella salina, which is present in a complete and lasting way, and sea salt.
    Description of the invention The sea salt that is obtained in a traditional way from the coastal salt is generated in the evaporation pit together with this microalgae, coloring the salt produced in a pink hue. Evaporation pits are generally rectangular shallow pits or enclosures, where natural evaporation of seawater occurs. When the seawater deposited in these evaporation pit reaches the crystallization salinity, a higher density of these microalgae is usually achieved, as well as a higher concentration of β-carotene. However, in the traditional salt collection processes, by dragging the shovel, the salt flower, the surface filtration, as well as washing, which are carried out to preserve optimal sanitary hygienic conditions of the processed salt, it is eliminated This microalgae of the final product.
    In a different way, considering the processes currently existing in the state of the art, the present invention develops a process of joint crystallization (salt and microalgae) in the aforementioned pitches, which manages to integrate the microalgae biomass, in a complete cellular state, into of salt
    The entire cellular state is understood as the one in which the cell walls of the microalgae remain intact, without breakage, and, therefore, there is no exit or substantial modification of their intracellular content.
    This process is carried out through a vane system (system consisting of multiple paddle wheels, rotating and partially submersible in water, which are arranged and non-permanently coupled on a rotating cylindrical bar, which are powered by renewable energy , wind and sun) of continuous and slow movement (less than 10 turns per minute). The paddles are introduced just a few millimeters into the surface of the hypersaline water and the central part of the pit, forming, at its edges and across the width of them, a continuous drip that ends up precipitating, together, salt and biomass algal in the living state (incorporation of Dunaliella salina in salt).
    In this process of continuous drip precipitation, the microalgae, due to crystallization, is compressed and reduced, but it manages to preserve the cellular integrity, especially the cell wall. In this way, the degradation of β-carotene is avoided, since it is protected within the microalgae as a natural organic pigment.
    Therefore, with the present method, the living cell is encapsulated, trapped in the salt. Thus, the method manages to maintain or safeguard the cellular integrity of Dunaliella salina and prevent the degradation of intracellular β-carotene, since it is protected within the microalgae and allows its use as a natural organic pigment.
    The manufacturing method concludes with the packaging and storage of the seasoning, before distribution.
    The invention provides a culinary seasoning which, obtained by a defined manufacturing method as described above, comprises Dunaliella salina and sea salt. Considering that the microalgae remains in a complete cellular state in the salt, the present seasoning will provide a characteristic and different color, aroma and flavor, both to the salt and to the cooked and semi-processed foods that incorporate it, which will be maintained and preserved. over time.
    The seasoning obtained here is used, in general, in the food industry and, in particular, in catering establishments, as a natural dye, due to its high content of β-carotene (E160a), as a flavoring and as a flavor enhancer of cooked foods and prepared with that one.
    Among the advantages of this method compared to traditional processes, there are, among others, the following:
    - Dunaliella saline is mixed in a live state with sea salt, without degradation of intracellular β-carotene,
    -  live cells of this microalgae are incorporated into the sea salt and remain encapsulated, preserving their cellular integrity, and
    -  a new seasoning based on Dunaliella salina and sea salt is obtained.
    EXAMPLE OF EMBODIMENT To carry out the method of the present invention, as described above, a modular vane system (system described above) (independent wheels) and mobile (transportable from one pit to another) are used. In this case, it is transported to the pit of a traditional coastal saline, where there is a natural concentration of Dunaliella salina in a natural way and where the medium has reached a crystallization salinity greater than 250 g / l.
    In this way, (with the rotating paddle wheels and immersion of the edges thereof), water agitation and precipitation on the surface of the blades of the entire salt of the pit with the incorporated saline Dunaliella (stage of incorporation of the microalgae in salt).
    Once this reddish salt is collected from the pit with Dunaliella saline on the blades, the stirring system is removed to the processing room to scrape the blades with a spatula-like system and get the salt off of them and start the process again in another pit in optimal conditions to successively develop this process.
    The sea salt with Dunaliella salina incorporated, which culinary seasoning, is packaged and stored for distribution to different entities of the food industry, catering centers and establishments, etc.
    权利要求:
    Claims (2)
    [1]
    1. Method of manufacturing a culinary seasoning with Dunaliella salina and sea salt,
    5 characterized by understanding: an incorporation of Dunaliella saline in the living state in the evaporation of sea salt, making a joint crystallization of both components by a continuous drip system, in order to encapsulate this microalgae in the salt, obtaining the seasoning with a high content of β-carotene; packaging and storage thereof.
    [2]
    2. Culinary seasoning obtained by a defined manufacturing method according to claim 1, characterized by comprising Dunaliella saline in a complete cellular state and sea salt.
    3. Use of a culinary seasoning obtained by the method defined in claim 1, in the food and catering industry.
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    同族专利:
    公开号 | 公开日
    PT3537893T|2020-10-21|
    EP3537893B1|2020-07-15|
    US20190328017A1|2019-10-31|
    AU2017360017B2|2021-09-02|
    WO2018091628A1|2018-05-24|
    EP3537893A1|2019-09-18|
    AU2017360017A1|2019-07-04|
    IL266634D0|2019-07-31|
    ES2668814B2|2018-12-27|
    ES2824834T3|2021-05-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2012153955A2|2011-05-12|2012-11-15|한국해양연구원|Method for preparing salt containing useful microalgae ingredients, and salt produced by the method|
    UA85336C2|2007-12-17|2009-01-12|Алексей Александрович Бидусенко|Salt immunoseasoning and method for preparing thereof|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631488A|ES2668814B2|2016-11-18|2016-11-18|METHOD OF MANUFACTURING A CULINARY CONDIMENT WITH DUNALIELLA SALINA AND MARINE SALT|ES201631488A| ES2668814B2|2016-11-18|2016-11-18|METHOD OF MANUFACTURING A CULINARY CONDIMENT WITH DUNALIELLA SALINA AND MARINE SALT|
    ES17808027T| ES2824834T3|2016-11-18|2017-11-17|Method of making a culinary seasoning with dunaliella salina and sea salt|
    PT178080271T| PT3537893T|2016-11-18|2017-11-17|Method for producing a culinary condiment with dunaliella salina and sea salt|
    US16/462,151| US20190328017A1|2016-11-18|2017-11-17|Method for producing a culinary condiment with dunaliella salina and sea salt|
    PCT/EP2017/079540| WO2018091628A1|2016-11-18|2017-11-17|Method for producing a culinary condiment with dunaliella salina and sea salt|
    EP17808027.1A| EP3537893B1|2016-11-18|2017-11-17|Method for producing a culinary condiment with dunaliella salina and sea salt|
    AU2017360017A| AU2017360017B2|2016-11-18|2017-11-17|Method for producing a culinary condiment with Dunaliella salina and sea salt|
    IL266634A| IL266634D0|2016-11-18|2019-05-15|Method for producing a culinary condiment with dunaliella salina and sea salt|
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