• 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 the manufacture of food paper based on natural and pre-cooked algae of the type Ulva Lactuca and Ulva Spp. which structurally change the bonds of their fibers, improving their physical-mechanical and organoleptic qualities, when they are subjected to mechanical steps that begin with a cleaning of the algae, then a disintegration is carried out, then they are passed through a refining process and they continue with a dissolution, so that later they are introduced in a leaf former and finally they dry; in such a way that a suitable algae-based food paper is obtained both for its consumption and for its manipulation in the field of gastronomy. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2715052A1
    申请号:ES201731372
    申请日:2017-11-30
    公开日:2019-05-31
    发明作者:Galinanes Eulogio Rosales
    申请人:Galinanes Eulogio Rosales；
    IPC主号:
    专利说明:

    [0001]
    [0002] Method for manufacturing food paper based on algae and food paper obtained.
    [0003]
    [0004]
    [0005]
    [0006] The invention is intended to obtain a paper of food vegetable fibers from algae of the Ulva Lactuca and Ulva Spp. Type , also known as sea lettuces; in such a way that after the manufacturing method object of the present invention, the sheets of paper based on resulting algae acquire structural changes in the bonds of their fibers, which give them physiomechanical and organoleptic qualities that make them suitable both for consumption, as for handling
    [0007]
    [0008] The method of manufacturing food paper based on algae of the invention includes mechanical steps that begin with a cleaning of the seaweed, then a disintegration is carried out, then they are passed through a refining and continue with a dissolution, then they are Enter in a sheet former and finally dry.
    [0009]
    [0010] The field of application of the invention is included within the gastronomic sector such as catering, in addition to the field of industrialization of production processes for the manufacture of food products.
    [0011]
    [0012]
    [0013]
    [0014] Algae of the type Ulva lactuca and Ulva spp ., Also known as sea lettuce, are considered as new foods according to Regulation EC 258/972 and Recommendation 97/618 / CE3 emphasizes that in order to protect public greeting, it is necessary to ensure that new foods are subjected to a safety assessment before being placed on the European market. That is why, the objective of the present invention is to improve the qualities of macro algae, in order to increase their consumption and at the same time improve their manipulation derived from their physical-mechanical characteristics, without the resulting product of paper based on Algae obtained by the method of the invention, do not lose their nutritional or organoleptic qualities.
    [0015]
    [0016] The macro algae, understanding the color of their pigments, can be classified into three large groups: Brown algae (Phaeophyceae), red algae (Phodophyceae) and green algae (Chlorophyceae). The present invention, as previously mentioned, focuses on green algae, in particular the Ulva Lactuca macroalgae , also known as sea lettuce.
    [0017]
    [0018] In order to make clear the advantages that derive from the present invention, it is considered convenient to indicate that the aim is to provide practical solutions to the problem that focuses on the extraction of fibers in the type of algae mentioned, and provide a solution where there are currently no . This is due to the fact that the structures that currently have algae in the gastronomic sector, have many deficiencies at the time of being manipulated, partly as a result of the fact that their structures for current consumption are pressed, sometimes with a binder such as flour , starches, sugars or the like. For example, the algae Ulva Luctuca and Ulva Spp. for their manipulation they need an external surface of very resistant mat type with which the so-called “makis” are wound; and in other cases, professional chefs usually cover the seaweed with a transparent film and thus prevent the rice from sticking to the realization of the so-called “shusi”.
    [0019] All these cases have in common that the leaves of the algae currently used in gastronomy structurally have a rigid, non-moldable surface and are also antagonistic to water.
    [0020] Therefore, with the seaweed-based food paper object of the present invention, this problem is solved, allowing chefs to work more freely and creatively, without fear of any adversity on the structure of the food leaf, all This is due to the fact that the parameters that affect the weight, thickness and burst of the different sheets of food paper based on algae are established previously, by means of fixed variables used in the different stages that make up the method of manufacturing the invention.
    [0021]
    [0022] In accordance with the above, with the method of manufacturing food paper object of the present invention it is possible to create sheets based on algae of the Ulva Lactuca and Ulva Spp type. with flat surfaces, from the extraction of the fibers from the walls of the algae by means of a refining, which is part of the method of the invention, by means of which defined fiber sizes are obtained that constitute each of the sheets obtained of food paper. In addition, it is considered convenient to write down, which as a consequence of the improvements in the physical-mechanical properties in each resulting sheet of paper, allows the surfaces of the sheets of paper obtained to be in addition to moldable, can be punched and printable on its surface; that as a consequence the food paper of the invention brings a graphic novelty in the gastronomy sector in general.
    [0023]
    [0024] For all this, with the method of manufacturing food paper based on algae, a step is taken further in the gastronomy sector, since through a concatenation of mechanical stages, which start from preset values, you get a type of food leaf based on algae different from what is known. Once the method is finished after drying, it has a resulting sheet whose structural composition, in terms of its fibers, is different from the structures that algae currently have on the market, both in their natural state and precooked. In such a way that, with the sheets of paper with vegetable fiber of seaweed Ulva Lactuca and Ulva Spp., After being mechanically manipulated in the stages that make up the method of manufacturing the invention, a type of seaweed-based food paper is achieved, different from what has been known so far in the gastronomic sector.
    [0025]
    [0026] Below is a detailed description of the invention that completes these general ideas introduced at this point.
    [0027]
    [0028]
    [0029]
    [0030] The method for manufacturing food paper object of the present invention, comprises a series of stages that concatenated with each other, result in a sheet of vegetable fibers based on algae whose structural composition in terms of number of fiber bonds refers, increases compared to the algae used at the beginning of the method. That is why it can be said that with the method of the invention formed by a mechanical process, a structurally different algae is obtained, to the algae used at the beginning of the process.
    [0031]
    [0032] Within the macro algae, the present invention focuses especially on green algae and preferably on the so-called algae Ulva lactuca and Ulva spp. Furthermore, it is considered convenient to point out that the method of the invention is suitable for both natural and precooked algae.
    [0033]
    [0034] According to the above, the method of manufacturing food paper based on algae, comprises different stages that begin with a cleaning of the seaweed, then they are subjected to a disintegration, then to a refining, then a dissolution is carried out , so that it is subsequently passed to a sheet former and finally it is dried.
    [0035] In the first stage called cleaning, a 30 gr sample is washed. of natural algae with distilled fresh water, with a conductance less than or equal to 20 micro siemens, so that the sample of natural algae is clean of epiphytic organisms and arenas. Subsequently, the sample is allowed to be taken at room temperature set at 23 ° C and 50% RH relative humidity for one hour.
    [0036]
    [0037] Next, 300g are introduced. of hydrated seaweed with a consistency of 10% in a disintegrating machine. Mechanical disintegration is set at 500 revolutions, at which time the algae are cut into small fibers. We call this stage disintegration. Then in the stage called refining, the 300 gr. of the algae resulting from the decay are introduced in a 100 rpm refining machine, applying a factor x10 of the refining equipment (PFI).
    [0038]
    [0039] With the paste obtained from the refining, a solution of 7 liters of water per 300 gr. of refined seaweed that will determine, within the whole method, the physical analysis of the sheets of paper and the mechanical properties such as grammage and thickness, that is, this stage will determine the inter-relationship and impact of the physical-mechanical properties and its influence on the perception of the quality of the paper food product based on algae object of the invention.
    [0040]
    [0041] Once the dissolution has been carried out in the proportion 7 l. / 300 g., Previously cited, the sample is introduced into a sheet former. In the tests that are attached below, equipment has been used to form wet sheets of paper, according to ISO 5269/2-DIN 54.358 PART 1 - UNE 57.042 / 2, under controlled and standardized conditions.
    [0042]
    [0043] At this stage, the sheet former is composed of an 18.5cm filter. in diameter and a Maya of threads between [45 and 90] threads / cm2, which serves as a bed or base for the formation of the plant leaf object of the present invention.
    [0044] Therefore, the cylinder of the sheet former is filled with water, and the solution of the refining obtained in the previous stages is added according to the variables established and mentioned previously, such as the weight of the natural and hydrated algae, consistency, revolutions of the disintegrator, refining and dissolution; and by decantation the prepared algae of Ulva Spp is formed. or Ulva Lactuca, as the case may be.
    [0045]
    [0046] The formation of the sheet, in this last described stage, shows an evaluation of the grammage in each one of the tests carried out of a total of ten, later noted in the present invention, which indicate that the refining at 100 revolutions provides homogeneous fibers, that form the bonds of the paper and prevent the formation of air pockets between the joints due to the property of the algae to bond with each other while it is wet, thus providing a multiplanar surface with a more or less regular density inside where You will extract the sample for your weight with a digital automatic micrometer or similar, as later exposed.
    [0047]
    [0048] Finally, the drying stage of the resulting sheet is obtained, obtained or formed in the previous stage previously described. Drying of the sheet of food paper based on seaweed of the invention is the critical and most important stage together with the refining of the set of stages comprising the described method of the invention. Since a good drying of the sheet will depend on its properties and as a result the results of the tests.
    [0049]
    [0050] Therefore, the leaves obtained after the formation stage are dried at a controlled room temperature at 23 ° C and a relative humidity of 50% RH for one hour. At this stage, the sheets will stabilize and their properties are included in the parameters established according to ISO (ISO, International Organization for Standardization) and TAPPI (TAPPI, Techical Association of the Pulo and Paper Industry) standards, in order to that all the leaves obtained retain the same values and characteristics without external factors altering their properties. For drying, preferably circular dryers are used, which have the property due to their structural design both of pressing the sheet, and of allowing air to circulate between them.
    [0051]
    [0052] Thus, and taking into account everything previously described, the method for manufacturing food paper object of the present invention, achieves by means of a mechanical method to modify the structural composition of a natural or precooked seaweed at the beginning of the process, through fixed variables, which give the resulting food paper sheet physical-mechanical and organoleptic properties that improve the quality of the product obtained, in terms of flexibility and use different from what is known in the gastronomy sector in general.
    [0053]
    [0054] For the development of the present invention, a total of 10 tests have been carried out based on fixed variables, which have previously been indicated in the description of the method of manufacture of the invention; but that we will now point out by means of tables and graphs, together with the ranges achieved in the test results.
    [0055]
    [0056] The conditions for carrying out the different tests, such as insulation, temperature, luminosity, equipment calibration and the like, were the same in each of the studies.
    [0057]
    [0058] Ten tests were performed for the samples of natural seaweed sheets and another 10 tests on pre-cooked seaweed samples, the algae used in all the tests were of the Ulva Spp. Type , which met the conditions conducive to the experimentation of the physical tests. mechanical, standardized and standardized according to ISO and TAPPI standards, previously mentioned. Finally, with the values derived from the three types of studies carried out, corresponding to the study of the weight, thickness and burst of each of In the tests, average values and associated ranges have been obtained, which define the resulting product, that is, a typology of multiplanar fibrous structure of 60/80 g./m2 ratio of Ulva Spp., which defines the physical characteristics. mechanical and organ-leptic of the food paper based on algae of the present invention, which we will comment on:
    [0059]
    [0060] Below is table 1, corresponding to the fixed variables that were used in all the tests of the manufacturing method:
    [0061]
    [0062]
    [0063]
    [0064] Table 1
    [0065]
    [0066] Therefore, all data previously indicated in each of the steps that make up the method of the invention for the manufacture of food paper based on algae of the present invention is reflected in table 1.
    [0067]
    [0068] (i) The first study or experimentation was carried out to the analysis of the weight of each of the paper sheets obtained.
    [0069]
    [0070] It is convenient to note that for the calculation of the weight of the pre-cooked Ulva Spp. Algae sheet, due to the humidity it presented, a factor of x * 0.8 was applied, according to ISO and TAPPI standards. The development was as follows: the diameter of the formed sheet is 16 cm. equal to nor r 2 . Where 0.08 2 * n is equal to 0.0201 m 2
    [0071] 2 .
    [0072]
    [0073] Example of the weight of the measurement of sheet n ° 1 of table 2, set out below:
    [0074] The weight of the sheet is 1.29g., Divided by the factor 0.0201 m2, results in the weight of the sheet 64.179 g / m2.
    [0075]
    [0076] This operation was performed with each of the natural and precooked leaves in Table 2.
    [0077]
    [0078] Table 2 is shown below, corresponding to the first study carried out for the grammage tests of the vegetable leaves of algae from Ulva Spp., Natural and precooked. It is believed convenient to note previously that the units of weight are in grams and the weight is in gr./m2.
    [0079]
    [0080]
    [0081]
    [0082] Table 2
    [0083]
    [0084] In addition, a graph is shown below, numbered as 1, with the evolution of the weight in the plant leaf formation trials of the Ulva Spp algae .
    [0085]
    [0086]
    [0087] In view of the data obtained in the 10 tests carried out with each characterization of the precooked and natural seaweed, the following conclusions are drawn:
    [0088]
    [0089] A slightly higher weight was obtained with the natural seaweed, since a correction factor was applied to the precooked seaweed X * 0.8 due to the humidity that the sheet retained at the time of the tests.
    [0090]
    [0091] In the natural seaweed, the highest weight was test No. 8 with a weight of 1.57 g and a weight of 79.109 g / m2 while the lowest was test No. 2 with 1.44 g weight and 71.641 g / m2 Therefore, the range of the tests is 7,469 g / m2. In the precooked seaweed, the highest weight was test No. 8, 1,536 g after applying the correction factor, obtaining a weight of 76,417 g / m2; while the lowest was the test n ° 1, with 66,865 g / m2. And the average values obtained for each presentation of the natural algae were 72,785 g / m2. For precooked seaweed, the average was 71,320 g / m2.
    [0092] All these values are within the predetermined weight range between [60 and 80] g / m2 of table 1, which shows that the behavior of algae, both naturally and precooked, is similar in As for the weight.
    [0093]
    [0094] For all of which and based on the results obtained, we can estimate that with the manufacturing method described previously, the weight range obtained on the sheets of food paper under study is:
    [0095]
    [0096]
    [0097]
    [0098]
    [0099] (ii) The second study was conducted to analyze the thickness of each of the sheets of food paper obtained.
    [0100]
    [0101] To carry out this study, a template was made with 15 specific points on the surface of the natural and precooked leaves. The sheets on which it was tested, was within the parameters between [60 and 80] g / m2, as previously indicated in table 1. A digital micrometer with a pressure of 1 kg / cm2 was used for the measurement.
    [0102]
    [0103] Below is the table No. 3 and No. 4, corresponding to the second study carried out for the tests of the thickness of the vegetable leaves of the Ulva Spp algae . natural and precooked, respectively.
    [0104]
    [0105] It is noted that the symbology indicated with the letter "E" that goes from E1 to E15, corresponds to the tests carried out on the 15 specific points of the plate on each of the plant leaves. It is noted that the units of thickness is in microns.
    [0106]
    [0107]
    [0108] Table 3
    [0109]
    [0110]
    [0111] Table 4 Once all the data obtained in the 10 tests carried out on the Ulva Spp seaweed-based food paper , both natural and precooked in the thickness test, is shown, a graph is shown below, numbered as 2, where the values are represented by blocks means of thickness in the 10 sheets analyzed of the food paper achieved with the natural seaweed, and with the pre-cooked seaweed with a moisture correction factor of 0.8.
    [0112]
    [0113]
    [0114]
    [0115]
    [0116] From the analysis of the data represented in both tables No. 1 and No. 2 and in graph No. 2, the following conclusions are drawn: a first conclusion is that with each sheet different values for thickness are obtained, depending on the point of selected measurement. Consequently, no stable pattern of thickness can be seen between the different measuring points; however, as a second conclusion it is observed that the data obtained from the thickness of the precooked seaweed is slightly greater than the thickness of the natural seaweed.
    [0117]
    [0118]
    [0119] (iii) The third and final test was carried out for the study of the outbreak, which was defined as the hydrostatic pressure (kN / m2) necessary to cross the thickness of the Ulva Spp. algae plant paper , with an increasing and uniform pressure on a certain area of one of the faces of the sheet of food paper.
    [0120]
    [0121] For the tests two series of 10 sheets of 16 cm were prepared. in diameter each, to which three burst tests were performed. The units of the outbreak tests are in kN / m2.
    [0122]
    [0123] Next, table 5 shows the results obtained both on sheets of food paper based on natural seaweed, as with precooked seaweed.
    [0124]
    [0125]
    [0126]
    [0127] Table 5
    [0128] Next, a graph numbered as 3 is shown, where the results obtained in the natural algae burst test are represented by blocks.
    [0129]
    [0130]
    [0131]
    [0132]
    [0133] Similarly, figure 4 shows the representation by blocks of the results obtained from the outbreak test in the precooked seaweed.
    [0134]
    [0135]
    [0136]
    [0137] The following conclusions were obtained from the data obtained: The bursting of the leaves formed with precooked seaweed is clearly superior to that obtained with the natural seaweed. This conclusion can be observed both in the results of graphs 3 and 4, and when comparing the average data obtained in table 5 of the natural algae whose average value is 52.83 kN / m2 and of the precooked seaweed with a value average of 128.6 kN / m2.
    [0138]
    [0139] These data corroborate that the difference in thickness varies the results of the outbreak, so in the sheets of food paper based on algae Ulva Spp. The more links the sheet has, the greater the thickness and the burst, and moreover, the more multiplanar surface is more regular.
    [0140]
    [0141]
    [0142] Therefore, we can affirm that the algae-based food paper resulting from the manufacturing method of the present invention is singled out because, starting from fixed variables, reflected in table 1, to obtain a test weight in the proportion 60/80 g / m, the thickness obtained is greater with the pre-cooked seaweed than with the natural seaweed; the greater the number of fiber bonds, the greater the thickness and the greater the burst; and that it is in the refining stage, where a greater number of links in the fibers is obtained, a surface with reduced irregularities, which contributes to the sheet of food paper once manufactured that it is a foldable, touchable and even that sheet You can print on your surface with optimal printing results.
    [0143]
    [0144] Thus, and based on the presented trials, that the sheets of food paper based on algae object of the present invention, offer a new and innovative product, very valid for the gastronomic world because it has singularities different from what is known so far.
    [0145]
    [0146] Described sufficiently in what precedes the nature of the invention, it should be borne in mind that the terms that have been drafted in this specification should be taken in a broad and non-limiting sense, as well as the description of how to put it into practice.
    权利要求:
    Claims (6)
    [1]
    1. - METHOD FOR THE MANUFACTURE OF FOOD PAPER BASED ON ALGAS of the type green algae, natural or precooked, destined to the gastronomic sector both for its physical-mechanical and organoleptic properties, which makes them suitable for both consumption and handling That is CHARACTERIZED because it includes some stages:
    - which starts with a cleaning stage in which a 30 gr sample is washed. of algae with distilled fresh water, with a conductance less than or equal to 20 micro siemens and subsequently the sample is allowed to be taken at an ambient temperature set at 23 ° C and relative humidity 50% RH for one hour;
    - continues with a disintegrating stage, in which 300g are introduced. of hydrated seaweed with a consistency of 10% in a 500-speed disintegrator machine;
    - then continue with the refining stage, in which the 300 gr. of the algae resulting from the disintegration, they are introduced into a 100-speed refining machine, applying a factor x10 of the refining equipment;
    - subsequently in a dissolution stage, with the paste obtained from the refining, a dissolution is carried out in a proportion of 7 liters of water per 300 gr. of refined seaweed;
    - then in a sheet former stage, the solution is introduced into a sheet former consisting of an 18.5cm filter. in diameter and a Maya of threads between [45 and 90] threads / cm2, and by decantation the prepared algae is formed; Y,
    - finally in a drying stage, the resulting sheet is dried in dryers at a controlled room temperature of 23 ° C and at a relative humidity of 50% RH for one hour.
    [2]
    2. - METHOD FOR THE MANUFACTURE OF ALGAE BASED FOOD PAPER according to claim 1, which is CHARACTERIZED because the algae are of the Ulva Lactuca type .
    [3]
    3.- METHOD FOR THE MANUFACTURE OF ALGAE BASED FOOD PAPER according to claim 1, which is CHARACTERIZED because the algae are of the Ulva Spp type .
    [4]
    4. FOOD PAPER OBTAINED based on green, natural or precooked seaweed, intended for the gastronomic sector that is CHARACTERIZED because structurally the composition of its fibers have a weight between [64.18 and 78.71] gr / m2, a thickness between [85.93 and 127.80] microns and a burst range between [12 and 146] kN / m2.
    [5]
    5. - ALGAE BASED FOOD PAPER according to claim 4, which is CHARACTERIZED because the algae are of the Ulva Lactuca type .
    [6]
    6. - ALGAE BASED FOOD PAPER according to claim 4, which is CHARACTERIZED by the fact that the algae are of the Ulva Spp type .
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    同族专利:
    公开号 | 公开日
    ES2715052B2|2019-10-07|
    WO2019106217A1|2019-06-06|
    WO2019106217A4|2019-07-11|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    EP0565920A1|1992-04-16|1993-10-20|CARTIERA FAVINI S.p.A.|Procedure for manufacturing paper from seaweed and paper thus obtained|
    JP2003061624A|2001-08-23|2003-03-04|Nichiyo:Kk|Method for producing seaweed sheet|
    CN101658308A|2009-08-25|2010-03-03|周唯贤|Laver product with fine particles and production method thereof|
    法律状态:
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    ES201731372A|ES2715052B2|2017-11-30|2017-11-30|METHOD FOR THE MANUFACTURE OF ALGAE-BASED FOOD PAPER AND FOOD PAPER OBTAINED|ES201731372A| ES2715052B2|2017-11-30|2017-11-30|METHOD FOR THE MANUFACTURE OF ALGAE-BASED FOOD PAPER AND FOOD PAPER OBTAINED|
    PCT/ES2018/070764| WO2019106217A1|2017-11-30|2018-11-30|Method for the production of algae-based edible paper, and resulting edible paper|
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