• 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 present patent deals with a process for the spherification of paprika, and the product thus obtained, integrated by several phases, in a first phase the solid or powder paprika is mixed with the natural thickener called sodium alginate, for a period of time included between five and ten minutes. The temperature of the substances during this phase of the process is a temperature of between twenty to twenty-five degrees centigrade. In a second phase, and apart, a solution of calcium chloride in water is made, which is mixed, for a period of three to five minutes. The temperature of the mixed substances is between twenty and twenty-five degrees centigrade. In a third phase of the process, the resulting mixture of sodium alginate and paprika, is poured slowly into drops, on the solution of calcium chloride and water, so that the mixture of sodium alginate and paprika is gelatinized. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2610567A2
    申请号:ES201600873
    申请日:2016-10-07
    公开日:2017-04-28
    发明作者:Luisa SÁNCHEZ GARCÍA
    申请人:Luisa SÁNCHEZ GARCÍA；
    IPC主号:
    专利说明:

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    DESCRIPTION
    Procedure for spherification of paprika, and product thus obtained.
    Object of the invention
    The present invention, as expressed in the statement of this specification, refers to a simple procedure consisting of mixing or fusing the paprika with a series of compounds, during certain periods of time, and at certain temperatures, for the purpose to obtain spheres that allow another different form of presentation of the product obtained, giving it a different texture, thus preventing the food handler from being stained or soiled with the paprika powder, resulting in the product thus obtained very practical and with countless advantages.
    The present invention proposes a clean procedure, which uses paprika as the main material, which will be spherified through a simple process, in which the incorporation of other compounds and phases occurs, obtaining a product that is presented to the consumer, or Culinary professionals with characteristics that allow their manipulation, without risk of staining, and that retains its main organoleptic properties.
    Thus, the present process provides among others a series of advantages to the resulting paprika, such as a spherical appearance, a bright and intense color, and an unmistakable aroma, in addition to an excellent flavor. The brightness of the resulting product is due to the layer of gelatin that forms on the surface of the sphere that encapsulates the product. The procedure is used in order to obtain food in the form of spheres, and to be able to decorate certain dishes and desserts, in addition to being able to encapsulate a product such as paprika, preventing it from causing stains on those who handle it.
    Spherification is a culinary technique widely used by contemporary chefs, attached to the subcategory of what is usually called molecular cuisine, although to date it has only been applied to liquid foods, such as wines, fruit juices or vegetables , etc.
    In this sense, to state that the true novelty of the procedure for the spherification of paprika, and product thus obtained, resides in that it is a food or solid or powdered substance, since as it has been referred to in the preceding paragraph determined so far Spherification procedures are carried out only with liquid and non-solid food or substances, as the supposed object of the present invention. Thus, the procedure for the spherification of paprika, and the product obtained, object of the present invention, in summary consists in applying a natural thickener called Sodium Alginate and calcium chloride in order to cause partial gelation of paprika, and that this the latter ends up possessing various preferably spherical forms.
    In this way, the product or products thus obtained by means of the process object of the present invention will have unique and differentiated organoleptic properties of any other process or process of elaboration, which, even if it is natural, does not follow the cycles or phases of the object of the present invention. .
    Scope
    The field of application of the present invention is that of the paprika making industry.
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    Background of the invention
    At present, the classic spherification procedures used for the elaboration of products have been applied to liquid products, without the actual spherification being applied to solid or powder products as in the case of paprika.
    Thus, the different spherification procedures existing to date fall within the so-called "molecular gastronomy", that is, the application of scientific principles to the understanding and development of the preparation of domestic kitchens.
    This is related to the study and analysis of the physicochemical properties of food and the technological processes to which they are subjected, such as shake, gelation, and increased viscosity, to name but a few. All this will depend on the ingredients that are selected, the mixtures that are made between them and the techniques that are applied. Foods are organic compounds (proteins, carbohydrates, lipids and vitamins) and minerals that, when subjected to processing, are able to manifest their properties transforming into foams, emulsions, gels or other structures that can be infinite in gastronomy, given which is continually innovating in it.
    Thus, one of the advantages presented by the spherification process object of the present invention, unlike the others, is that the resulting product after its process obtains unique and differentiated organoleptic properties of any other process or elaboration process, which even though Natural, do not follow the cycles or phases of the object of the present invention. In addition, the encapsulation of the product obtained (paprika) prevents staining of any person involved in its manipulation. Finally, the presentation and texture of the spheres is also an added attraction for a product such as paprika.
    Description of the invention
    In order to solve the inconveniences that have been raised in the previous paragraphs, and intending to offer a series of technical advantages in several orders, such as being able to offer the consumer a high quality product, provide the product obtained by the described procedure of a series of organoleptic characteristics of high value, all this always from the perspective of a scrupulous respect for the environment, as well as preventing the traditionally solid or powdered product (paprika), can stain those involved in its handling. For all the above in the preceding paragraphs, the procedure for spherification of paprika has been devised, and product thus obtained, which offers outstanding technical advantages, such as those described in the first paragraph of this description.
    Thus, the procedure object of the present invention is integrated by the following phases:
    First, the solid or powder paprika is mixed or fused, in a container with the thickener called Sodium Alginate, for a period of time between five and ten minutes. The temperature of the substances during this phase of the process is an average temperature between twenty to twenty-five degrees Celsius. The calcium alginate must have an acidity of pH 6 for it to gelatinize.
    In a second phase, and apart, a solution of calcium chloride in water is made, which is mixed, for a period of time between approximately three and five minutes. The temperature of the substances subject to the mixture during this phase of the process is an average temperature between twenty to twenty-five degrees Celsius.
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    In a third phase, the substance resulting from the mixture of Sodium Alginate and paprika, is slowly poured into drops, on the solution of calcium chloride and water, in order to cause the surface of the resulting substance (Sodium Alginate and paprika) , gelatinize.
    Preferred embodiment of the invention
    Example 1: Paprika Spheres with Sodium Alginate Formation of the spheres:
    A) The solid or powder paprika is mixed, in a container with the natural thickener called Sodium Alginate, for a period of time between five and ten minutes. The temperature of the substances during this phase of the process can be an average temperature between twenty to twenty five degrees Celsius. The calcium alginate must have an acidity of pH 6 for it to gelatinize
    B) Subsequently, and separately, a solution of calcium chloride in water is made, for a period of time between approximately three and five minutes. The temperature of the substances subject to the mixture during this phase of the process can be an average temperature between twenty to twenty-five degrees Celsius.
    C) Asl, the substance resulting from the mixture of Sodium Alginate and paprika, is slowly poured into drops, on the solution of calcium chloride and water, in order to cause the surface of the resulting substance (Sodium Alginate and paprika), Gelatinize
    Describing sufficiently the nature of the invention, as well as the manner in which it is carried out in practice, it should be noted that the provisions indicated above and represented in the attached drawings are subject to modifications in detail as to forms or characteristics, provided they do not alter the fundamental principle.
    权利要求:
    Claims (1)
    [1]
    1. Procedure for spherification of paprika, and thus obtained product characterized in that:
    A) The solid or powdered paprika is mixed, in a container with the natural thickener called Sodium Alginate, for a period of time between approximately five and ten minutes. The temperature of the substances during this phase of the process can be an average temperature between twenty to twenty-five degrees Celsius. Alginate
    10 Calcico must have an acidity closest to pH 6 for it to gelatinize
    B) Subsequently, and separately, a solution of calcium chloride in water is made, for a period of time between approximately three and five minutes. The temperature of the substances subject to the mixture during this phase of the process can be a temperature
    15 averages between twenty to twenty-five degrees Celsius.
    C) Asl, the substance resulting from the mixture of Sodium Alginate and paprika, is slowly poured into drops, on the solution of calcium chloride and water, in order to cause the surface of the resulting substance (Sodium Alginate and paprika), Gelatinize
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    同族专利:
    公开号 | 公开日
    ES2610567B1|2018-01-25|
    ES2610567R1|2017-05-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2704200A1|2018-02-23|2019-03-14|Sacristan Brian Montoya|Spherification of crustaceans and molluscs |US5252351A|1986-06-19|1993-10-12|Cox James P|Cohesive vegetable products and process for manufacture|
    CH680974A5|1990-07-24|1992-12-31|Nestle Sa|
    DE102006039509A1|2005-12-20|2007-06-28|Cavis Microcaps Gmbh|Spice mixture for food|
    DK2217363T3|2007-11-14|2019-01-21|Univ Queensland|APPLICATION OF A DEVICE AND PROCEDURE FOR MANUFACTURING MICROPARTICLES|
    法律状态:
    2018-01-25| FG2A| Definitive protection|Ref document number: 2610567 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180125 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201600873A|ES2610567B1|2016-10-07|2016-10-07|Procedure for spherification of paprika, and product thus obtained|ES201600873A| ES2610567B1|2016-10-07|2016-10-07|Procedure for spherification of paprika, and product thus obtained|
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