• 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:
    Processing of olives for baked goods, in which operations are performed to receive raw materials, conservation, classification, oxidation, deboning, packaging and incorporation of government liquid in the container, heat treatment, labeling and packaging, and in which a preliminary preparation of the steering liquid is carried out based on a combination and proportion of ingredients, such as water, salt and sodium alginate, and its subsequent incorporation in the container containing the olives. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2679945A1
    申请号:ES201730210
    申请日:2017-02-20
    公开日:2018-08-31
    发明作者:Antonio LUQUE LUQUE
    申请人:Dcoop S Coop And；
    IPC主号:
    专利说明:

    5
    10
    fifteen
    twenty
    25
    30
    35
    PROCESS OF ELABORATION OF OLIVES INTENDED FOR OVEN FOOD PRODUCTS.
    DESCRIPTION
    Object of the invention
    The present invention relates to a process of making olives, which are intended to be ingredients in baked goods, through which there is an increase in water retention by olives.
    The present object belongs to the food industry sector.
    Background of the invention
    Olives are fruits of the olive tree (Olea europaea) that, after different treatments, are sold in various packaging formats for use as snacks or as part of the composition of edible products.
    The use of olives, specifically, the incorporation of slices of olives in food products that, in their elaboration, require a baking process is limited and conditioned by an undesirable effect: the loss of moisture from the slices of olives or olives and, with it, a deterioration of the organoleptic quality of the product and its image.
    Examples of food products for which a baking process is necessary are the following: pizzas, snacks, breads, and buns, which can incorporate slices or halves of olives, as an ingredient. In this case, it is observed that the solution to overcome the problems and effects associated with the preparation of this type of baked food products is based on time / temperature settings of the baking operation. All these problems are due to excessive dehydration in the slices of olives or olives. These undesirable effects are observed in both green olives and black olives.
    Among the limiting phenomena or disadvantages of the food industry that uses olives and slices of olives as another ingredient in baked goods are dehydration, loss of freshness, and that the texture of those suffers. In this case, the slices and olives lose much of their original structure, generating a
    weakening and wrinkling of the pulp, with the consequent decrease in its size with
    2
    5
    10
    fifteen
    twenty
    25
    30
    35
    compared to what they had before baking. Therefore, there is a low quality appearance of slices and olives, affecting their flavor and texture.
    Description of the invention
    After an intense work of development and design of formulations, it has been possible to prepare some olives and, logically, some slices of olives, in which, under usual baking temperatures in the preparation and cooking of food products, such as pizzas, pastries , bakery, etc., moisture retention is significantly increased, both its texture and its consistency remain very similar to those of olives and slices prior to baking.
    Hereinafter, when describing and mentioning olives, it should be understood that the present invention extends and also includes slices of olives, obtained by rolling them.
    The process of making olives of the present invention, which will be destined to be another ingredient in baked goods, such as, pizzas, breads, buns, includes the usual operations of processing and processing the olives: reception of the material premium, preservation, classification, boning and, optionally, rolling of the olives to obtain slices, packaging and introduction of liquid of government, heat treatment, cleaning of containers, labeling and packaging.
    The objective of the classification operation is to separate the raw material into black olives and green olives.
    The present invention comprises a preliminary preparation operation of a steering liquid (also known in the art as brine) comprising water, sodium alginate, salt, food additives, and subsequently incorporating this liquid into the container containing the olives .
    The preparation and incorporation of the liquid of government in the container is in function of the operation of classification of the raw material.
    On the one hand, when the raw material is black olives, a combination and proportion, by weight, of ingredients in the package comprising: olives (36-53%); water (38-57%); salt (2.5-3.5%); ferrous gluconate (0.06-0.08%) and sodium alginate (0.01-4%).
    5
    10
    fifteen
    twenty
    25
    30
    35
    On the other hand, when the raw material is green olives, a combination and proportion, by weight, of ingredients in the package comprising: olives (36-53%); water (37-56%); salt (3.5-4.5%); and food additives (0.4-0.6%), such as lactic acid, citric acid and / or ascorbic acid, and a proportion of sodium alginate between 0.01% and 4%.
    The fact that a proportion of sodium alginate is present in the government liquid is novel in the processing and manufacture of olives. Due to this fact, the loss and migration of moisture from the inside of the olive to the outside is avoided, especially in the baking process of the food product in which the slices or the olives themselves are present.
    As is well known to those skilled in the art, the steering liquid, or covering liquid, is the fluid that is added to canned food products that have been packaged in glass or metal containers.
    The present process favors the creation of a film on the surface of the slices and olives and, with it, a "second skin" that, during the baking process, remains practically unalterable, thus preventing moisture transfer from the slice or the olive towards the environment.
    The elaboration process has the distinctive characteristic of previously preparing the government liquid, in which sodium alginate is novelly present, and, subsequently, incorporating it into the container containing the olives.
    Among the advantages of the present process of making olives for baked goods are the following:
    - Olives, or slices of olives, are obtained, where appropriate, which, when they participate as another ingredient in the baked food product, will provide ease of use and a significant difference with respect to those that currently exist in the market.
    - Olives and slices of olives are obtained, where appropriate, which will allow the preparation of higher quality food products and provide a solution to the deteriorated final appearance of said products after baking.
    - the humidity of the olives is increased by 7% on average, based on the combination of the usual government liquid ingredients together with the specific one, the sodium alginate, which creates a layer that limits the migration of moisture to the environment.
    5 Example of realization
    The olives, after being harvested, are received at the processing plant, and then classified and transferred to the conservation teams. That is, olives already classified are treated as is usually done in the art.
    10 In this example, the olives are packaged in their corresponding containers and then a government liquid is added, which has been previously prepared. The liquid comprises water, sodium alginate and salt. This liquid incorporates sodium alginate, as a specific ingredient, which acts to retain the moisture of the olives in a subsequent baking process applied to the food product that incorporates them. The liquid is added by means of dosers that introduce the exact volume thereof. In this example, the previously prepared governing liquid combines water, sodium alginate, which is incorporated according to a proportion between 0.5 and 8 g / l of water and salt.
    Then, the containers containing the olives and the government liquid are subjected to a heat treatment, which does not differ from the treatment usually known in the art. After this treatment, the containers are cleaned, labeled, packed and stored at room temperature.
    权利要求:
    Claims (4)
    [1]

    1. Process of elaboration of olives destined for baked food products, which include the operations of reception of raw material, conservation,
    5 classification, oxidation, boning and rolling, packaging, incorporation of a government liquid, heat treatment, labeling and packaging, which is characterized by making a preliminary preparation of the government liquid comprising water, sodium alginate, salt and food additives, and , subsequently, an incorporation of said government liquid into the container containing the olives.
    10
    [2]
    2. Process according to claim 1, characterized in that the raw material consists of green olives and black olives.
    [3]
    3. Process according to claim 1, characterized in that the preliminary preparation of the governing liquid 15 comprises the combination of water, sodium alginate and salt.
    [4]
    4. Process according to claim 1, characterized in that the preliminary preparation of the steering liquid is carried out by combining water, sodium alginate, salt and food additives selected from the group comprising lactic acid, citric acid, acid
    20 ascorbic and ferrous gluconate.
    类似技术:
    公开号 | 公开日 | 专利标题
    JP4806655B2|2011-11-02|Modified dried egg white and method for producing the same, and food containing modified dried egg white
    KR101465833B1|2014-11-26|Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn
    KR20150016488A|2015-02-12|Production method for frozen noodles and composition for preventing freezer burn
    ES2679945B1|2019-06-07|PROCESS OF ELABORATION OF OLIVES INTENDED FOR FOODSTUFFS BAKED.
    WO2016031525A1|2016-03-03|Method for producing frozen food
    JP6889671B2|2021-06-18|A flavor for Chinese noodles, a Chinese noodle containing the flavor for Chinese noodles, and a method for producing the same.
    JP3669076B2|2005-07-06|Method for producing food
    WO2015118647A1|2015-08-13|Refrigerated raw noodles and method for manufacturing same
    CN103263023A|2013-08-28|Preparation method of low-sugar type middle-water sliced dried beef
    JPH11164675A|1999-06-22|Preservative for food and preservation of food
    CA2391456C|2011-11-22|Refrigerator stable raw alimentary paste
    JP6616601B2|2019-12-04|Dried noodles
    JP6715916B2|2020-07-01|Brewed vinegar containing high-concentration sodium acetate
    JP6412706B2|2018-10-24|Manufacturing method of fried food
    JP6616237B2|2019-12-04|Container filled egg and method for producing the same
    CN104366655A|2015-02-25|Flavor-quality modifier for food, manufacturing method thereof and food processed by same
    JP2021065157A|2021-04-30|Powdery quality keeping agent and method of keeping quality
    JP2002000246A|2002-01-08|Bacteriostatic agent
    JP6426362B2|2018-11-21|Chilled noodle and method for producing the same
    JP2018042546A|2018-03-22|Discoloration preventive for persea americana fruit processed product, discoloration prevention method, and production method of persea americana fruit processed product
    JPWO2019131820A1|2020-12-10|Takoyaki mix
    KR20170108343A|2017-09-27|Manufacturing method of mushroom pickles
    JP2020195293A|2020-12-10|Retort water-ziaozi or retort wonton noodle skin
    JP2021101739A|2021-07-15|Processed egg food and drink composition, agent of improving the quality of food and drink composition, and method of improving the quality of food and drink composition
    KR20140112720A|2014-09-24|gogam jelly
    同族专利:
    公开号 | 公开日
    ES2679945B1|2019-06-07|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    GB949840A|1961-07-14|1964-02-19|Paul Helmut Hilgeland|Improvements in the wrapping of fruit and vegetables|
    WO2013049928A1|2011-10-07|2013-04-11|Fruitsymbiose Inc.|Composition and methods for improving organoleptic properties of food products|
    法律状态:
    2018-08-31| BA2A| Patent application published|Ref document number: 2679945 Country of ref document: ES Kind code of ref document: A1 Effective date: 20180831 |
    2019-06-07| FG2A| Definitive protection|Ref document number: 2679945 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190607 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201730210A|ES2679945B1|2017-02-20|2017-02-20|PROCESS OF ELABORATION OF OLIVES INTENDED FOR FOODSTUFFS BAKED.|ES201730210A| ES2679945B1|2017-02-20|2017-02-20|PROCESS OF ELABORATION OF OLIVES INTENDED FOR FOODSTUFFS BAKED.|
    [返回顶部]