• 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:
    The cup for the tasting of green olive oils of the present embodiment presents maximum stability, making it difficult to incline and spill the contained oil. The cup presents a total capacity of between 120 and 140 ml, with a height (1) between 55 mm and 65 mm, where the diameter of the mouth (2) is 45 to 55 mm, the diameter of the widest part (3) is between 65 and 75 mm, having the base of the cup (4) between 30 to 40 mm in diameter. The thickness of the glass of the side walls varies between 1.3 to 1.7 mm and the thickness of the glass in the bottom varies between 4 and 6 mm. The glass is made of red, violet or violet red glass to be used mainly in the tasting of olive oils richer in chlorophyll and therefore of green hue, thus preventing the taster from being influenced by the appearance in the hue of the oil. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2685143A1
    申请号:ES201700381
    申请日:2017-03-31
    公开日:2018-10-05
    发明作者:Daniel MILLÁN MARTÍNEZ；Juan CARRILLO MARTÍNEZ
    申请人:Elaia Zait Idd S L；Elaia Zait Idd SL；
    IPC主号:
    专利说明:

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    DESCRIPTION
    Cup for tasting green olive oils.
    Object of the invention
    The present invention reveals a cup for tasting green olive oils of early harvest or more rich in chlorophylls in particular, a new cup adapted to the particularities of the oils for the proper performance of their sensory analysis.
    Background of the invention
    Currently, olive oil is one of the few food products that, for classification, requires, in addition to a chemical analysis, another sensory type, whose implementation is carried out by a tasting panel that is governed by the official regulations. The European Union, in Annex Vil of the Commission's Implementation Regulation (EU) No. 1348/2013, dated December 16, 2013, refers to the "Method of the International Olive Oil Council for the organoleptic assessment of the oils of virgin olive. " It refers, then, to the specific regulations of this international organization - created in Madrid in 1959 under the auspices of the United Nations and known by the acronym IOC-, which deals with the regulation of the uses and customs of the oil sector of Olive and table olives.
    In particular, the specific regulation regarding organoleptic assessment of olive oils is COiff.20 / Doc. No. 5 "Cup for the tasting of oils" approved in June 1987, which clearly describes the needs of this tool to properly perform this sensory analysis. In it, the "Cup for oil tasting" is approved by this Institution and its technical specifications are detailed.
    Of all of them, the requirement regarding the processing material and its color deserves special attention, since the glass is required to be "made of dark glass, which does not allow the taster to perceive the color of the oil, preventing any prejudice and the possible creation of biases or trends that may affect the objectivity of the determination. " Precisely, and as a consequence of the golden hue of olive oils derived from the harvesting of olives at the maximum maturity level for greater increase in business performance (December, January and February), the solution proposed by the Institution to respond to the regulatory requirements it has been a tasting glass that, following the specifications related to its design, is cobalt blue, since it prevents the chromatic perception of these yellowish olive oils.
    However, at the end of the 20th century, numerous investigations have been carried out on, among other aspects, the composition of olive oils and, in particular, on their healthy components.
    In articles and scientific publications, works have been developed that reflect the action of polyphenols on the characteristics of olive oils, some of these works are shown below:
    - "Influence of fruit ripering on the natural antioxidant content of hojiblanca olive oil" (2005), conducted by Beltrán, G., Aguilera, M.P., del Río, C., Sánchez, S. and Marinez, L.
    - "The maturation of olives. In some contributions in Olive Growing and Elaotechnology from the perspective of experience" (2009), carried out by Civantos, L.
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    Color pigment correlation in Virgin olive oil, "published in The New England magazine.
    - Journal of medicine (1991), conducted by Minguez, M.I., Rejano. L., Gandul, 8., Sánchez, A. H. and Garrido J.
    - "Relationship between polyphenols and the quality of olive oil" (1977), conducted by González Quijano, R., Janer del Valle, C. L., Janer del Valle, M.L., Gutiérrez Rosales, F. and Vázquez Roncero, A.
    In them, it has been possible to scientifically demonstrate the direct relationship between the levels of antioxidant compound polyphenols contained in the olive and that is the main responsible for the great health benefits associated with the consumption of olive oils- and the maturation process of the olive, confirming its maximum level at the moment when the olive begins to change color (severe) as a result of its maturation (from green to dark purple), which occurs, in general, in the months October and November in the northern hemisphere.
    In the same way, in these studies it has also been scientifically proven that the process of ripening of the olives also affects the levels of pigments that exist in them, so that, as maturation progresses, chlorophylls are destroyed - responsible for green color-, which causes the yellowing of oils as a result of carotenoids.
    These scientific results have decisively influenced the producer sector and, since very recent dates, an important part of it is eagerly engaged in an early harvest of the fruit (during the months of October and November) and in the production of healthier virgin olive oils which are characterized by their greenish chromaticity derived from the high component in chlorophylls. These new oils come to coexist, however, with those others produced based on olives with a greater degree of maturation that have a more yellow hue due to the destruction of chlorophylls.
    The range of normal colors that an olive oil can adopt covers the shades that go from greenish yellow, going through greenish until it reaches deep green. Those oils that present atypical and unusual colors such as reddish, whitish, brownish and dark are considered defective.
    Olive oils with dark greenish reflections, is characteristic of oils
    fruity and bitter, made with olives that have not yet completed their period of
    maturation. Olive oils with yellow-gold sparkles correspond to sweet olive oils, obtained from late harvest olives.
    The color of the oil usually varies from an intense green color to a more yellowish color. There are several factors that favor one or another hue: the variety of olives, the climate, the soil where the olive trees grow from where I obtained the olives, etc. and, above all, it is very
    important the degree of ripening of the olives from which the
    oil. The greener the olives, that is, less ripe, the oil will be a more greenish hue. As the olives become more mature, we will get more yellowish oils. Thus, the oils at the beginning of the campaign have a greenish color to, later as the olive matures, turn to golden yellow and straw yellow tones.
    But as we have said, we can find two oils that, having been obtained from olives with the same degree of ripening, have a totally different color.
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    We must also bear in mind that an excess of light on the oil ends up also modifying its color; As we have said before, you should always keep bottles away from light.
    The color is not considered a determining element for the tasting of olive oil, for this reason glasses of blue are used, all this in order not to induce the taster to a choice due to the aesthetic part of the color of the oil.
    The range of normal colors that an olive oil can adopt covers the shades that go from greenish yellow, going through greenish until it reaches deep green. Those oils that present atypical and unusual colors such as reddish, whitish, brownish and dark are considered defective.
    The appearance of these new green olive oils has generated, however, a technical problem in order to color the tasting glass. And it is that the current cobalt blue used, being valid for traditional collection yellow oils, is not, however, for early harvest green oils, since the conjunction of the two colors (cobalt blue and green) offers nuances of the coloration that is prohibited, precisely, by the technical regulation that regulates the tasting of olive oils, which causes the taster to lose capacity when tasting, since it is influenced by the hue of the oil.
    To solve this problem caused by the appearance of green oils, we propose an adaptation of the color of the tasting cup due to the specific type of olive oil. In particular, our proposal implies a change of the cobalt blue color that is used for the tasting of traditional olive oils by the red saw to use in the tasting of olive oils rich in chlorophylls and therefore of green hue. The change to red color is due to the fact that within the chromatic circle, the red color is the complement of green, to the point of annulling it completely, and for this reason it does not influence the moment of the tasting.
    Description of the drawings
    To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of the practical embodiment thereof, a set of drawings is attached as an integral part of said description. where, for illustrative and non-limiting purposes, the following has been represented:
    Figure 1 shows a view of the cup of the present invention indicating the parts thereof. Description of the invention
    The present invention reveals a cup for tasting green olive oils for having maximum stability, a bottom easily adaptable to the hollows of the heating block, narrowing in the mouth and made of dark red or violet red glass which allows it to be used in the tasting of the olive oils richest in chlorophylls and therefore of green hue.
    The cup has the shape and dimensions accepted by the regulations to be used in the olive oil tasting but with a color as previously stated red, violet or violet red. This choice is due to the fact that in the greenish oils the blue color does not sufficiently suppress the presence of the green color and therefore allows the taster or analyst to visualize the color of the oil, which can create prejudices when determining its quality, such as we know the opposite colors are the primary, and the secondary one that does not require its presence, that is: yellow opposite to purple, red opposite to green, and blue opposite to orange, from the
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    Nineteenth century it is known that white and yellow are not sensations composed of color, but were as pure or primary as that of red, green and blue. So the nature of color vision is due to the pairing of color sensations, which operate through opposing processes. That is, each receiver would produce two types of antagonistic responses to each other. When a member of the pair is stimulated more than his opponent, then the nuance corresponding to the superior will be seen, but if they are stimulated equally, they are annulled by being complementary and the sensation of gray appears, as occurs in the subtractive mixture of colors.
    For this reason, a red or violet glass is proposed in the present invention for tasting green olive oil, since red is antagonistic to green and therefore does not induce biased results by the taster.
    Preferred Embodiment of the Invention
    The cup for tasting green olive oils of the present embodiment has maximum stability, making it difficult to tilt and spill the contained oil. The bottom of the cup easily adaptable to the hollows of the heating block, which allows homogeneous heating of the base (4) of the cup. Narrowing of the mouth (2), which favors the concentration of odors and facilitates their identification. Dark glass, which does not allow the taster to perceive the color of the oil, preventing any prejudice and the possible creation of biases or trends that may affect the objectivity of the determination.
    The cup has a total capacity of between 120 and 140 ml, with a height (1) between 55 mm and 65 mm, where the diameter of the mouth (2) is 45 to 55 mm, the diameter of the widest part ( 3) is between 65 and 75 mm, with the diameter of the base of the cup (4) between 30 and 40 mm.
    The glass thickness of the side walls varies between 1.3 to 1.7 mm and the thickness of the glass at the bottom varies between 4 and 6 mm.
    The cup is made of red, violet or violet red glass to be used primarily in the tasting of olive oils rich in chlorophylls and therefore of green hue, thus preventing the taster from being influenced by the appearance of The hue of the oil.
    The change to red color is due to the fact that within the chromatic circle, the red color is the complement of green, to the point of annulling it completely, and for this reason it does not influence the moment of the tasting.
    权利要求:
    Claims (4)
    [1]
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    1. Cup for tasting green olive oils that is characterized by the fact that the cup has the following dimensions:
    - a total capacity of between 120 and 140 ml
    - a height (1) between 55 mm and 65 mm
    - the diameter of the mouth (2) between 45 to 55 mm
    - the diameter of the widest part (3) of the cup between 65 and 75 mm
    - the diameter of the base of the cup (4) between 30 and 40 mm
    [2]
    2. Cup for tasting green olive oils according to claim 1 which
    characterized in that the glass for the manufacture of the cup has a violet hue.
    [3]
    3. Cup for tasting green olive oils according to claim 1, characterized in that the glass for making the cup has a violet-red hue.
    [4]
    4. Cup for tasting green olive oils according to claim 1, characterized in that the glass for making the cup has a red hue.
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    同族专利:
    公开号 | 公开日
    ES2685143B1|2019-07-16|
    WO2018178471A1|2018-10-04|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE202016003423U1|2016-04-22|2016-07-12|Thomas Müller|Beverage container for blind tastings|
    法律状态:
    2018-10-05| BA2A| Patent application published|Ref document number: 2685143 Country of ref document: ES Kind code of ref document: A1 Effective date: 20181005 |
    2019-07-16| FG2A| Definitive protection|Ref document number: 2685143 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190716 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201700381A|ES2685143B1|2017-03-31|2017-03-31|Cup for tasting green olive oils|ES201700381A| ES2685143B1|2017-03-31|2017-03-31|Cup for tasting green olive oils|
    PCT/ES2018/070255| WO2018178471A1|2017-03-31|2018-03-27|Cup for tasting green olive oils|
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