• 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:
    Olive with liqueur flavor or similar drink and its obtaining procedure, consisting of a table olive, black or green, with or without bone and with or without filling, to which flavor has been conferred to liqueur drink, with or without alcohol, or distilled and aromatic beverage similar to a liquor, by means of a maceration process that includes a percentage of extract of, at least, a beverage chosen from said liqueurs similar distilled beverages, comprising the inclusion in the brine in which the olive is packaged of a percentage of the extract of said beverage, or the inclusion of a percentage of the extract of the chosen beverage in the paste or gelatin that as a filling is inserted into the olive after its boning, also comprising, optionally, the inclusion of extract of the drink chosen in the brine in which the stuffed olive is packed. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2616810A1
    申请号:ES201700344
    申请日:2017-03-30
    公开日:2017-06-14
    发明作者:Antonio VIDAL MAS
    申请人:Antonio VIDAL MAS；
    IPC主号:
    专利说明:

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    DESCRIPTION
    Olive flavored with liquor or similar drink and its procedure for obtaining.
    Object of the invention
    The invention, as expressed in the present specification, refers to an olive flavored with liquor or similar beverage and its method of obtaining.
    More specifically, the object of the invention is a process of elaboration for the obtaining of golden olives of an innovative flavor in the market compared to what is known up to now in table olives, whether stuffed or not. Specifically, and through a process of maceration of the olive, either whole or boneless, it is endowed with a flavor of liquor or another similar aromatic drink, with or without alcohol.
    Field of application of the invention
    The field of application of the present invention is framed within the food industry sector, focusing particularly on the field of pickles and more specifically that of olives with or without filling.
    Background of the invention
    The flavors given to the olives known so far, are limited to those of fish, by extracting the bone from the olive and filling it with meat or pasta of these fish, or to its maceration in liquids with aromas thereof, asl as to the flavors of pickles, peppers and eggplants, by filling these vegetables or fruits, vegetables or the like in their natural form or by means of jellies, and to the traditional flavors of marinades or dressings for the boneless or whole olive consisting of the maceration of the product in brine with herbs, spices or fruits such as savory, thyme, fennel, bay leaf, oregano, olive leaf, garlic, onion, paprika, cumin, clove, lemon and the like, both naturally and through natural extracts or synthetics thereof.
    However, olives with liquor flavor or any other similar beverage are not known in the market, so it can be affirmed that, as a reference to the current state of the art, at least by the applicant the existence of any another olive or process of elaboration with characteristics equal or similar to those presented by the one that is hereby recommended and as claimed.
    Explanation of the invention
    Specifically, what the invention proposes, as noted above, is a new type of olives that, after being subjected to a manufacturing process, acquire a taste of liquor or another similar beverage, that is, flavor of a beverage chosen among any liquor in any of its varieties, with or without alcohol, or taste of another distilled and aromatic beverage similar to a liquor.
    The olives that are recommended in the present invention are those, black or green, with or without bone, to which the flavor of some liquor has been conferred, in any of its varieties, whether alcoholic spirits or spirits made without alcohol , which are obtained through a procedure that includes, at least, a maceration process that includes among its ingredients a percentage of extract, at least, a beverage chosen from any liquor, in any of its varieties, with or without alcohol, or another distilled beverage and
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    similar aromatic, which is applied directly to the olives themselves and / or their filling.
    In both cases, the olives are preferably of the fine Manzanilla variety if they are green, and of the Cacerena type if they are black, being able in any case, to be of any other variety of those that are marketed as table olives.
    In any case, also in a preferred way, they are previously subjected to the removal of the traditional systems: rinsing and water change, immersion in salt water for a longer time or the traditional Sevillian cooking system.
    Thus, in a first option of realization, said maceration process includes the inclusion directly in the brine in which the olive is packaged when a certain percentage of extract of any similar aromatic liquor or beverage is filled without filling, with or without alcohol.
    And, in an alternative embodiment, said maceration process includes the inclusion of a certain percentage of extract of any similar aromatic liquor or beverage, with or without alcohol, in a paste or gelatin suitable for use as a filling and inserted in the olive after boneless, without discarding, in addition, the inclusion of liquor extract in the brine with which the olive is packaged, once filled.
    More specifically, the processing steps of the olive of the invention, in this second option with liquor flavor in the filling, comprise the following:
    - The gel or paste will be prepared in the traditional way with sodium alginate, or any other food thickener, adding in this step of the maceration process the liquor extract, liquor or similar distillate of which it is intended to grant the final aroma When Liquor extract is used for the preparation of the paste or gel, sugar or a natural sweetener, or an authorized artificial sweetener, will also be added.
    - Once the pasta or filling is stabilized, it will be transferred to the deposit of the deboning-filling machine from where the olives will be sent to the firing pin of the same, where the bone will be extracted and the filling introduced in an amount of 3 to 6% of the Total weight of the stuffed olive, then moving to the packaging machines, where in a metal container, usually of brass, the stuffed olives are introduced in an approximate proportion of 40% and then the aqueous solution in the 60%, being able to vary slightly, but always guaranteeing that the olives are submerged by the government liquid, which will be constituted by a mild or medium brine added, with acidulant (citric acid) and flavor enhancer (monosodium glutamate) in the sanitary recommended amounts, and can also be enhanced by adding to the same portion of the same extract or aroma used for filling, alone or in combination with any other extract or aroma for food use wearable in the market.
    - The container will then be closed tightly, then proceed to pasteurization, it is recommended to store it between one or two weeks before its commercialization so that the product acquires greater flavor in its entire set.
    All sanitary authorized synthetic extracts or aromas could be used to replace or reinforce the flavor of natural ones, the use of natural or synthetic aromas or extracts being convenient, in the elaboration of the expedition brine to reinforce the flavors.
    In the event that the olives are without filling, the whole or boneless olive without filling with the shipping brine will simply be packed, to which, in addition, the extract or aroma of the liquor or beverage chosen will have been added.
    5 In this case, the storage time before its commercialization will be, preferably, one month to achieve a homogeneous maceration of the product, not being necessary to pasteurize the product.
    In both cases, the percentage of liquor extract or similar beverage that incorporates the 10 maceration in brine or filler product may vary, although, preferably, it is between 0.1% minimum and 50% maximum the total of said brine or filling.
    Describing sufficiently the nature of the present invention, as well as how to put it into practice, it is not considered necessary to extend its explanation so that any expert in the field understands its scope and the advantages that derive from it, stating that , within its essentiality, it may be carried out in other forms of realization that differ in detail from that indicated by way of example, and to which it will also achieve the protection that is sought as long as it is not altered, changed or modified. fundamental principle.
    权利要求:
    Claims (4)
    [1]
    1. Liquor-flavored olive or similar beverage, characterized by being a table olive, black or green, with or without bone and with or without filling, to which the flavor of
    5 a beverage consisting of a liquor, in any of its varieties, whether liquors with alcohol or spirits made without alcohol, or a distilled and aromatic beverage similar to a liquor.
    [2]
    2. Procedure for obtaining a liquor-flavored olive or similar beverage, such as the one described in Figure 1, characterized by comprising at least one maceration process that
    It includes among its ingredients a percentage of extract of at least one beverage chosen from any liquor in any of its varieties, with or without alcohol, or other similar distilled and aromatic beverage.
    15 3. Procedure for obtaining, according to claim 2, characterized in that said process
    macerated includes the inclusion in the brine in which the olive is packaged with a percentage of extract of the chosen beverage.
    [4]
    4. Method of obtaining, according to claim 2, characterized in that said maceration process 20 comprises the inclusion of a percentage of extract of the beverage chosen in
    a paste or gelatin suitable for use as a filling and inserted into the olive after boneless.
    [5]
    5. Method of obtaining, according to claim 4, characterized in that, in addition, it includes the inclusion of the extract of the chosen beverage in the brine in which the
    olive, once stuffed.
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    同族专利:
    公开号 | 公开日
    ES2616810B1|2018-03-23|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2075814A1|1994-03-11|1995-10-01|Consejo Superior Investigacion|Process for the preparation of blackened olives in syrup and product thus obtained.|
    MX2016002991A|2013-09-09|2016-10-03|Musco Olive Products Inc|Brineless, low-acid packaged olives.|
    法律状态:
    2018-03-23| FG2A| Definitive protection|Ref document number: 2616810 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180323 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201700344A|ES2616810B1|2017-03-30|2017-03-30|Olive flavored with liquor or similar drink and its procedure for obtaining|ES201700344A| ES2616810B1|2017-03-30|2017-03-30|Olive flavored with liquor or similar drink and its procedure for obtaining|
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