• 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 for obtaining a food condiment and product thus obtained in which salt is used in flakes that is humidified before impregnated with saffron extract and then dried to mix it again with crushed saffron and obtain a salt in flakes with small pieces of saffron and characteristic yellow color. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2599638A1
    申请号:ES201531106
    申请日:2015-07-27
    公开日:2017-02-02
    发明作者:Gustavo Adolfo GARCIA GUERRERO
    申请人:Safrante Global Co S L U；Safrante Global Company sLU；
    IPC主号:
    专利说明:

    METHOD FOR OBTAINING FOOD CONDIMENTAND PRODUCT SO OBTAINED
    OBJECT OF THE INVENTION
    The object of the present invention patent is to present a new method for obtaining a new food seasoning and the product thus obtained.
    The method identifies all the steps to follow and the ingredients to be used to obtain a new product to flavor foods, essentially consisting of salt and saffron.
    This method of obtaining part of the use of salt in flakes and includes in one of its phases the humidification thereof so that the saffron extract impregnates the salt flakes, taking these a characteristic yellow color and subsequent mixing with crushed saffron.
    The product obtained consists of a salt in flakes that has a color, flavor and aroma of saffron and together with small pieces of crushed saffron.
    Having special application in the food and gourmet products sector given the cost of the ingredients used.
    BACKGROUND OF THE INVENTION
    So far, different procedures for obtaining food condiments and different food condiments composed of mixtures of different condiments are known in the current state of the art.
    Thus, for example, we have patents ES0079695, ES0083638 and ES0102674 that refer to a mixture of saffron with other spices to obtain new food condiments. None of these patents refers to the use of salt flakes together with saffron.
    -3
    5 Saffron salt is also known, which consists in mixing the salt together with saffron in a mortar, obtaining a mixture of both products but not splitting salt into flakes or, if splitting salt into flakes, they break when mixed. and crushed in the mortar and, additionally, they do not have the aroma of saffron embedded or the characteristic yellow color.
    It is also known to use Himalayan salt that is mixed with saffron and the salt has a pink color.
    ID The product obtained in these cases is not flaked and the salt crystals are not yellow.
    fifteen The use of salt in flakes is highly appreciated to spice up cooked food at the last moment and none of the aforementioned products allow to obtain salt in flakes with yellow color and saffron aroma.
    DESCRIPTION OF THE INVENTION
    twenty To alleviate or eliminate all the problems mentioned above, this new method is presented for obtaining a new food seasoning and the product thus obtained, object of the present invention patent.
    25 The method of obtaining can be manually or with machines being essentially the same but varying in some of its phases in order not to break the salt flakes.
    MANUAL PROCESS
    30 35 Starting with salt flakes the first step is to spread the salt on clean tables and moisten it with a sprayer, we have to get it to take between 5 and 7% humidity, once we get this moisture the saffron extract sprinkled is added by the salt in a homogeneous way. Once sprinkled, it mixes with the salt slowly and stains it in a yellow color and trying not to break the salt, since being flaky it is very delicate.
    Then we mix the salt until the yellow color is homogeneous and once we have achieved that the salt is impregnated with the color, flavor and aroma we put it to dry so that it loses the moisture that we put at the beginning.
    5 After it is dried in the air and when it is dry the saffron that has previously been crushed into small pieces is added and we mix again carefully.
    Once mixed, the final product is prepared to be packaged and labeled. 10 MACHINE PROCESS
    The desired amount of salt is poured into the mixing machine and moisture is added by spraying the salt while it is being mixed, (always the mixing machine 15 has to work at low revolutions since otherwise the salt in flakes would break all and the final product would not be valid), once we have the desired humidity, which is between 5 and 7%, saffron extract is sprinkled over the salt very slowly while it is being kneaded and the extract is staining the salt that picks up the color, flavor and aroma until we get that
    20 with mixing the salt is homogeneous yellow.
    Once the mixture is finished, it is extracted from the mixer and spread on a clean table, an air cannon is placed to dry it.
    25 Then it is collected and placed in the mixer again and the crushed saffron that we have previously prepared is added. Once mixed for the last time, the final product is ready to be packaged and labeled.
    30 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, this figure is attached as an integral part thereof, a figure that
    35 represents the flowchart of the procurement process.
    PREFERRED EMBODIMENT OF THE INVENTION
    5 As can be seen in the attached figure, the method for obtaining a food seasoning is composed of several distinct stages:
    1 -Introduction into the salt mixing machine in flakes in the case of machine processing or spreading on a flat surface of the flake salt in the manual process.
    2 ~ Humidification of the salt by spraying water until it reaches a degree of humidity between 5 and 7%.
    15 3 ~ Adding saffron extract on the humidified salt by sprinkling and slow mixing of both components, either at low revolutions of the mixer in the machine process or with care in the manual process, until the salt acquires the yellow color characteristic, as well as the aroma and flavor of saffron.
    20 4 ~ Drying the mixture by means of an air cannon on a flat surface, previously extracting salt with the color, aroma and flavor from the mixer in the case of the machine process.
    5 -Adding saffron crushed to salt with color, aroma and flavor and mixture of
    25 both components, carefully in the manual process and with the mixer at low revolutions in the machine process, to avoid breaking the salt flakes. In phase 3 the saffron extract can be substituted for ground saffron in amounts equivalent to those indicated for the extract obtaining the same result.
    30 The product obtained by the process indicated above consists of ingredients that are salt in flakes that have acquired a color, aroma and saffron flavor due to the saffron extract added in the process and with small pieces of crushed saffron.
    Once the nature of the present invention has been sufficiently described, as well as ways of putting it into practice, it only remains to be added that said invention may undergo certain variations in the process and ingredients, as long as said alterations do not substantially vary the characteristics that They are claimed below.
    权利要求:
    Claims (1)
    [1]
    1 - Method for obtaining a food seasoning characterized by 5 comprising the following phases:
    a -Introduction into the flaking salt mixing machine in the case of machine processing or spreading on a flat surface of the flaking salt in the manual process.
    10 b -Humidification of the salt by spraying water until it takes a degree of humidity between 3 and 12%.
    c -Adding saffron extract on the humidified salt.
    15 d - Slow mixing of both components, either at low revolutions of the mixer in the machine process or with care in the manual process, until the salt acquires the characteristic yellow color, as well as the aroma and flavor of saffron.
    e -Drying of the mixture by means of an air cannon on a flat surface, previously extracting salt with the color, aroma and flavor from the mixer in the case of the machine process.
    25 2 - Method for obtaining a food seasoning according to the first claim characterized in that the mixing of the ingredients is done with any process or machinery that allows not to damage the salt flakes.
    3 - Method for obtaining a food seasoning according to the first claim characterized in that the saffron extract is replaced by ground saffron in equivalent amounts.
    4 -Method for obtaining a food seasoning according to the first claim characterized in that the salt obtained with characteristic color, saffron aroma and flavor is subjected to the following phases:
    a -Added saffron crushed to the already dried salt and with the color, aroma and flavor of the saffron extract.
    b -Mixing of both components carefully in the manual process and with the mixer at low revolutions in the machine process to avoid breaking the salt flakes.
    5 -New food seasoning obtained by the method of claims 1 to 4 characterized in that the ingredients used in obtaining it
    10 are: flaked salt crushed saffron saffron extract
    15 6 - New food seasoning according to claim 5 characterized in that the percentage of the ingredients is as follows:
    flaked salt 97.6% to 99.4% saffron extract at 0.4% to 1.6% 20 crushed saffron 0.2% to 0.8%
    7 -New food seasoning according to claim 5 and 6 characterized in that the saffron extract is replaced by ground saffron or a mixture of both in equivalent amounts.
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    同族专利:
    公开号 | 公开日
    ES2599638B1|2017-11-10|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US6632467B1|2001-09-19|2003-10-14|Mafalda Salvi|Solid condiment comprising a solid and a liquid|ES2786095A1|2019-10-08|2020-10-08|Safrante Global Company Slu|PROCEDURE FOR OBTAINING NATURAL COLORANT DERIVED FROM SAFFRON AND PRODUCT SO OBTAINED |
    法律状态:
    2017-11-10| FG2A| Definitive protection|Ref document number: 2599638 Country of ref document: ES Kind code of ref document: B1 Effective date: 20171110 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201531106A|ES2599638B1|2015-07-27|2015-07-27|METHOD FOR OBTAINING FOOD CONDIMENT AND PRODUCT SO OBTAINED|ES201531106A| ES2599638B1|2015-07-27|2015-07-27|METHOD FOR OBTAINING FOOD CONDIMENT AND PRODUCT SO OBTAINED|
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