• 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:
    Sherry vinegar dressing flavored with seaweed of estuary and obtaining procedure, where the acidity, freshness and the aromatic and gustatory power of the sherry vinegar are merged with the marine, iodized and mineral creams of the algae, which make it ideal for a multitude of culinary applications. The scientific area to which the invention corresponds is the area of food technology. The dressing is obtained by macerating algae of Estero genus Ulva or Gracilaria (2-3%) in sherry vinegar category "reserve" (97-98%) for 24-48 hours at 20-25º C, in a stainless steel tank equipped with a temperature control system, blade agitator and an ultrasonic homogenizer. The product is decanted and filtered by plates in depth before packaging.
    公开号:ES2681068A1
    申请号:ES201700193
    申请日:2017-03-10
    公开日:2018-09-11
    发明作者:Josefina SÁNCHEZ GARCÍA；Víctor Manuel PALACIOS MACÍAS；Ana María ROLDÁN GÓMEZ
    申请人:Universidad de Cadiz；
    IPC主号:
    专利说明:


    ADEREZO DE VINAGRE DE JEREZ AROMATIZED WITH ESTERO ALGAS AND PROCEDURE OF OBTAINING.
    SECTOR OF THE TECHNIQUE.
    5 The scientific area to which the invention corresponds is the area of food technology, and the industrial sector of application is agri-food, and more specifically in companies dedicated to the production of vinegars or companies dedicated to the collection, cultivation and transformation of macroalgae or marine products in general.
    10
    STATE OF THE TECHNIQUE.
    The invention of sherry vinegar dressing flavored with seaweed of estero, is an innovative product that fuses on the one hand a seasoning of great tradition in the province of Cádiz, such as sherry vinegar, and on the other a developing food resource such as the algae from the estuaries of the Natural Park of the Bay of Cádiz. The state of the art with respect to the proposed invention is detailed below.
    Vinegars covered by the Denomination of Origin "Jerez Vinegar" are obtained exclusively from the acetic fermentation of 20 wines from the Palomino, Pedro Ximénez and Moscatel grape varieties grown in the Marco de Jerez, attached to the Denominations of Origin "Jerez-Xérés-Sherry" and "Manzanilla-Sanlúcar de Barrameda", The wines are partially acetified in deposits and then finish fermentation in the boots or oak barrels where their aging or aging begins in parallel using the traditional solera system and hatcheries (Palacios et al, 2002; Callejón et al, 2008). During aging, vinegar acquires complexity and great concentration, developing very intense and characteristic wine aromatic nuances (Callejón et al, 2010). There are three types of sherry vinegar according to the time of aging: "sherry vinegar" (minimum 6 30 months), "reserve" (minimum 2 years), and "large reserve" (minimum 10 years) (Parrilla et al, 1999 ; Callejón et al, 2008).


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    Jerez vinegar is considered today one of the jewels of universal cuisine, widely used in both traditional and avant-garde cuisine (Solieri and Giudici, 2009). Due to its high aromatic intensity, it enhances the flavors, bringing endless new nuances. In addition, its degree of acidity gives it an extraordinary ability to enhance the taste of food, which makes it a perfect salt substitute, ideal for making tastier dishes while healthier. It is essential for the preparation of vinaigrettes, macerations or marinades; for the preparation of cold sauces such as mayonnaise and mustard; or hot sauces, made with reduction. It can also be the fundamental ingredient of the most varied ice cream and desserts, or in citrus fruits and chocolates. It therefore has a wide range of possibilities that highlights the enormous potential of the sherry vinegar.
    However, this potential of Jerez vinegar makes the combination with other products sometimes limited and difficult and today there are not many registered patents for product formulations with Jerez vinegar. There are vinegar dressing formulations where mainly vegetables, fruits or spices are used such as cesar dressing with mustard (Ruhl, 2002), carrot dressing (Aiguo, 2015) or mulberry dressing (Woo and Kyung, 2014), but none of them include sherry vinegar as an ingredient. There are commercially syrups or sherry vinegar sauces to Pedro Ximénez, with arrope and other combinations, but in no case do they use algae as raw materials of the dressing.
    With respect to algae, at least 200 species of them are currently used throughout the world as food (Fleurence, 1999). Algae are traditionally consumed especially in Asian countries such as sea vegetables, constituting at least 25% of their usual diet because they are highly nutritious and easy-to-acquire foods (Fleurence, 1999; Wells et al., 2016). Macroalgae production generally focuses on brown species such as Kombu, Wakame, Hijiki and Nori, marketed in China, Japan and Korea. In recent years, the interest and consumption of macroalgae has begun to increase in less traditional countries such as Chile, Brazil, Mexico, France, Germany and Spain, which has contributed to enhancing their collection and cultivation. The
    World production exceeds 2,500,000 tons of dry weight and the total consumption of raw materials amounts to 150,000 tons (FAO, 2014).
    The nutritional composition of macroalgae has been widely studied (Aguilera-Morales et al., 2005, Ortiz et al., 2006, Dawczynski et al., 2007, 5 Gómez-Ordoñez, 2010), being strongly influenced by the species, the geographical origin (Aguilera-Morales et al., 2005, Subba et al., 2007, Besada et al., 2009), the habitat, the growth stage, the season and especially due to the environmental conditions of the collection area (Norziah and Ching, 2000). The abundance, diversity and commercial value gives macroalgae a high number of applications, either as raw material, food or source of phycocolloids (alginates, carrageenans and agar) for the food industry, as well as in the creation of new foods and supplements Nutritional for its application in gastronomy (Mouritsen et al. 2013; Perez-Lloréns et al. 2016). In addition, today, the enormous variety of seaweed and the search for 15 healthy diets and organic products have made them a key exponent of the food of the nearest future (Mouritsen et al. 2013).
    The excellent sensory properties of macroalgae have led to the development of new products that have been patented as an aromatic extract of algae (Xu Zhenghong et al. 2015), various sauces 20 (Huicheng, et al., 2014; Jian, 2014 ; Hong, 2016) or a mousse made with estero algae (Palacios et al., 2013).
    With regard to the state of the art of formulations of products where vinegar and algae are used, it should only be noted the existence of a patented beverage rich in vitamin D (Dongsheng et al. 2015) that is made from alcoholic fermentation and Acetic pumpkin juice with crushed brown seaweed. In the aforementioned invention, pumpkin juice together with brown algae are subjected to an alcoholic and acetic fermentation, the beverage being obtained after a sterilizing filtration. Therefore, this product differs significantly from the one requested and establishes novelty in the following 30 aspects:
    1o the raw materials used in the elaboration, pumpkin juice and brown seaweed. In our case we use sherry vinegar and green or red estero algae.
    2o the type of product obtained, in the case of patent CN105154310 (A) 5 (Dongsheng et al. 2015) is a beverage, and in our case it is a dressing or a food seasoning.
    3o the procedure of the patent CN105154310 (A) (Dongsheng et al. 2015) jointly contemplates the fermentation and maceration of the algae. In our requested patent a maceration of the finished products 10 (both vinegar and lyophilized algae) is performed using the ultrasonic technique to facilitate and enhance the extraction of aromatic compounds.
    Bibliographic references:
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    1. Aguilera-Morales, M., Casas-Valdez, M., Carrillo-Domínguez, S., González-Acosta, B., Pérez-Gil, F., 2005. Chemical composition and microbiological assays of marine algae Enteromorpha ssp. as a potential food source. J. Food Compos. Anal. 18 (Suppl. 1), 79-88.
    2. Aiguo, W., 2015. Carrot salad dressing. CN104799255 patent.
    3. Besada, V., Andrade, J.M., Schultze, F., González, J.J., 2009. Heavy metais in edible seaweeds commercialized for human consumption. J. Marine Syst. 75, 305-313.
    4. Callejón, R. M., Morales, M. L., Silva-Ferreira, A. C., Troncoso, A. M., 2008. Defining the typical aroma of sherry vinegar: Sensory an Chemical approach. J. Agrie. Food Chem. 56, 8086-8095.
    5. Callejón, R. M., Torija, M. J., Mas, A., Morales, M. L., Troncoso A. M., 2010. Changes of volatile compounds in wine vinegars during their elaboration in barréis made from different woods. Food Chem. 120, 2, 561-571.
    6 Dawczynski, C., Schubert, R., Jahreis, G., 2007. Amino acids, fatty acids and dietary fiber in edible seaweed produets. Food Chem., 103, 891-899.
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    7. Dongsheng, L., Yong, H., Chao, W., Njng, X., Mengzhou, Z., Yonggang, Q., Yong, S., Cheng, L., Zhong, L., Cao, Z ., Hua, J., Shigui, Ch., 2015. Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D. Patent CN105154310.
    8. FAO, 2014. The state of fisheries and aquaculture in 2014. FAO, Rome.
    9. Fleurence, J., 1999. Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends in Food Science & Technology., 10, 1, 25-28.
    10. Gómez-Ordóñez, E., Jiménez-Escrig, A., Rupérez, P., 2010. Dietary fiber and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res. Int. 43, 2289-2294.
    11. Hong, X., 2016. Laver sauce product and processing method thereof. CN105685860 (A).
    12. Huicheng, Y., Ruixue, L., Miaofei, L., Yufang, Z., Guangming, Z., 2014. Seaweed-fishbone composited seafood sauce and preparation method thereof. CN Patent 104055058.
    13. Jian, W., 2014. Bean curd beef sauce and preparation method thereof. CN Patent 103948007 (A).
    14. Mouritsen, O.G., 2013. Seaweeds: edible, available and sustainable. The University of Chicago Press. Chicago
    15. Norziah, M.H., Ching, C.Y., 2000. Nutritional composition of edible seaweed Gracilaria changgi. Food Chem. 68 69-76.
    16. Ortiz, J., Romero, N., Robert, P., Aray, J., Lopez-Hernández, J., Bozzo, C., Navarrete, E., Osorio, A., Ríos, A., 2006 Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea Antarctica. Food Chem. 99, 98-104.
    17. Palacios V., Roldán, A.M., Sánchez-García J., Amores A., 2013. Fresh seaweed mouse. P201200405 patent.
    18. Palacios, V., Valcárcel, M., Caro, I., Pérez, L., 2002. Chemical and biochemical transformations during the industrial process of Sherry vinegar aging J. Agrie. Food Chem. 50, 4221-4225.
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    19. Parrilla, M. C. G., Heredia, F. J., Troncoso, A. M., 1999. Sherry wine vinegars: phenolic composition changes during aging. Food Res. Int. 32, 433-440.
    20. Pérez-Lloréns J.L., Hernández I., Vergara J.J., Brun F.G., León, A., 2016. Are algae eaten A journey through Biology, History, curiosities and gastronomy. UCA editorial.
    21. Ruhl, J. M., 2002. Caesar salad dressing. US6475549.
    22. Solieri, M., Giudici, P., 2009. Vinegars of the world. Springer
    23. Subba, P.V., Mantri, V.A., Ganesan, K., 2007. Mineral composition of edible seaweed Porphyra vietnemensis. Food Chem. 102, 215-218.
    24. Wells, ML, Potin, P., Craigie, JS, Raven, JA, Merchant, SS, Helliwell, KE, Smith, AG, Camire, ME, Brawley, SH, 2016. Algae as nutritional and functional food sources: revisting our understanding Journal of Applied Phycology. DOI 10 1007 / s10811 - 016-0974-5.
    25. Woo, K., Kyung, J., 2014. Salad dressing comprising mulberry and method for preparing the same. Patent KR20140083507
    26. Zhenghong, X., Yuanxia, S., Jinsong, S., Peng, B., Ying, J., Jinbo, J., Zhenhua, W., 2015. Preparation method of biological deodorization and fermentation seaweed flavored extract. CN104273582 (A).
    DESCRIPTION OF THE INVENTION
    Sherry vinegar dressing flavored with estero seaweed that is obtained through a controlled and assisted maceration process with stirring and ultrasound. The product is obtained by maceration of seaweed of estuaries of the genus Ulva (green algae) or Gracilaria (red algae) in sherry vinegar reserve for 24 - 48 hours, at a temperature of 20-25 ° C with agitation and punctual application of ultrasound
    It is an innovative product that fuses on the one hand a seasoning of great tradition in the province of Cádiz such as the vinegar of Jerez, with a food resource in development such as the algae of the estuaries of the Park
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    Natural of the Bay of Cádiz. The product has very new sensory qualities, where the acidity, freshness and aromatic and gustatory potency of the sherry vinegar are combined with the marine, iodine and mineral notes of the algae. Its sensory qualities make it ideal as a dressing to enhance the marine character of vinaigrettes, mayonnaise and also for its direct application in salads, vegetables and pasta. The inclusion of algae provides an improvement in the nutritional and healthy qualities of the dressing, integrating as a product within the characteristic patterns of the Mediterranean diet.
    There is currently no product registered within the type of seasoning or seasoning that is formulated from sherry vinegar and seaweed estero. For the elaboration of this product they are used as basic raw materials: sherry vinegar “reserve” with at least 2 years of aging in oak barrels and lyophilized estero algae (green and red).
    EMBODIMENT OF THE INVENTION
    For the preparation of the formulation of sherry vinegar dressing flavored with seaweed estero, the following are used as basic raw materials: sherry vinegar reserve with an old age between 2 and 10 years and an average acidity of 8.5-9% from a solera, and algae of the genus Ulva (green algae) or Gradiaría (red algae) collected in the estuaries of the Bay of Cádiz. Two types of dressing are established according to the seaweed used: sherry vinegar dressing flavored with green seaweed or with red seaweed.
    The dressing preparation procedure requires the following equipment:
    - An open AISI 316 L stainless steel tank with variable capacity equipped with a paddle shaker with a frequency of 250 to 300 rpm to keep the algae suspended during maceration. The tank must be provided with a system to control the temperature around 20-25 ° C.
    - An auxiliary equipment of ultrasonic homogenizer with direct immersion tip in the macerate that produces frequency waves from 20 kHz to 130 W,
    dimensioned for the volume of production, whose mission is to facilitate the extraction of aromatic compounds during the maceration process.
    - A filter of depth filter plates of cellulose and diatoms with a nominal pore size of 15 pm.
    5 The procedure for obtaining comprises the following stages:
    a) Addition of vinegar in a proportion of 97-98% by weight and of Ulva (green algae) or Gracilaria (red algae) lyophilized and ground in a proportion of 2-3%.
    b) Maceration for 24-48 hours at a temperature between 20-25 ° C using agitation and ultrasonic pulses of 5 min / h at a frequency of 20 kHz.
    10 c) Decantation of the product obtained between 1 to 3 hours, eliminating all the sediment accumulated in the bottom of the deposit.
    d) Filtration of the liquid fraction by depth filter plates of cellulose and diatoms of 15 pm of nominal pore size for clarification and brightening of the product before proceeding to its packaging.
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    INDUSTRIAL APPLICATION
    The invention is capable of direct industrial application either by companies in the vinegar sector such as those dedicated to the cultivation, collection and transformation of algae.
    权利要求:
    Claims (3)
    [1]
    1. Sherry vinegar dressing flavored with estero seaweed comprising sherry vinegar in a proportion of 97-98% and lyophilized estero seaweed in a proportion of 2-3%.
    [2]
    2. Sherry vinegar dressing flavored with seaweed according to claim 1, comprising:
    a) Sherry Vinegar Reserve with an old age between 2 to 10 years and an acidity of 8.5 to 9% from a hearth.
    b) Seaweed of estero of the lyophilized and ground Ulva or Gracilaria genera.
    [3]
    3. Method for obtaining sherry vinegar dressing flavored with seaweed according to claim 2, comprising the following steps:
    a) Addition of vinegar in a proportion of 97-98% by weight and of Ulva (green algae) or Gracilaria (red algae) lyophilized and ground in a proportion of 2-3%.
    b) Maceration for 24-48 hours at a temperature between 20-25 ° C using agitation and ultrasonic pulses of 5 min / h at a frequency of 20 kHz.
    c) Decantation of the product obtained between 1 to 3 hours, eliminating all the sediment accumulated in the bottom of the deposit.
    d) Filtration of the liquid fraction by depth filter plates of cellulose and diatoms of 15 pm of nominal pore size for clarification and brightening of the product before proceeding to its packaging.
    5
    Installation for carrying out the process for obtaining sherry vinegar dressing flavored with seaweed according to claim 3, comprising:
    a) AISI 316-L stainless steel tank open with paddle stirrer and a system for temperature control during the maceration process.
    b) auxiliary equipment of ultrasonic homogenizer with direct immersion tip in the macerate that produces waves of frequency from 20 kHz to 130 W dimensioned to the production volume.
    c) Filter of depth filter plates of cellulose and diatoms with a nominal pore size of 15 pm.
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    同族专利:
    公开号 | 公开日
    ES2681068B2|2019-02-27|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2594008A1|1986-02-12|1987-08-14|Ledran C Sarl Herve|Seaweed-based food products|
    EP1321046A1|2000-09-12|2003-06-25|HAGIWARA, Yoshihide|Novel vinegar marine algae powder or grains and process for producing the same|
    法律状态:
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    优先权:
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