ES2369102B1 - PROCEDURE FOR OBTAINING HEALTHY MEAT PRODUCTS WITH ALGAE. - Google Patents

Abstract

Procedure for obtaining healthy meat products with algae # The present invention relates to a procedure for obtaining healthier meat products, based on the incorporation of algae in a weight percentage of less than 5%, and in addition to the reduction of the levels of sodium and / or an improvement in the lipid profile caused by the replacement of animal fat by another (of vegetable and / or marine origin). Therefore, the present invention falls within the food sector.

Description

Procedure for obtaining healthy meat products with algae.

The present invention relates to a process for obtaining healthier meat products, based on the incorporation of algae in a weight percentage of less than 5%, and in addition to the reduction of sodium levels and / or an improvement in the lipid profile caused by the replacement of animal fat by another (of vegetable and / or marine origin). Therefore, the present invention falls within the food sector.

Prior art

In recent years one of the main trends that drive consumer demands is related to the possibility of improving their quality of life through food. Knowledge about the influence of diet on health has been increasing for several decades, associating this with the role of some of the bioactive substances present in food. In this context, the appearance of new products is taking place, among which those based on the incorporation of compounds with functional activity (bioactive) occupy a very prominent role, being its application of special relevance in foods of frequent consumption and considerable level of intake ( case of meat derivatives). Meat and meat products are essential elements of the diet that concentrate and provide a large number of nutrients (protein, fat, vitamins, minerals). Although they contribute numerous compounds with selective beneficial effects on certain functions of the organism, like any food, they also contain various substances that, in certain circumstances and in inadequate proportions, can negatively affect human health. Some of these constituents are already present in the supply animals, while others are added during the elaboration of the product, or they are formed throughout their processing, conservation or consumption (Jiménez-Colmenero, F., Carballo, J. & Cofrades, 2001. Meat Science, 59, 5-13).

In order to have healthier meat products (more in line with health recommendations), different strategies have been tried to optimize their composition, enhancing the presence of beneficial compounds and / or limiting those of others with negative effects, all taking into account that the new processed meat products must meet the same quality criteria (sensory, microbiological, technological, etc.) as the similar ones not reformulated. One of the greatest opportunities offered at the level of optimization is to incorporate certain components with positive physiological effects generally present in products of plant origin. In this sense, numerous non-meat ingredients (from oats, soy, wheat, sunflower, rosemary, apple, mushroom, nut, etc.) have been used in the formulation of potentially functional meat products.

While algae have traditionally been used as food primarily in Asian countries, in the West its greatest use has focused on the field of food additives (carrageenans, alginates, agar, etc.). The interest in the extraction and use of such components is based on their excellent technological properties (texturizers, gelling agents, etc.). Algae have also produced components such as minerals, fiber and fatty acids (Bocanegra, Bastida, Benedi, Rodenas, & Sanchez-Muniz, 2009a. Journal of Medicinal Food, 12, 236-258; FAO, 2003. FAO Fisheries Technical Paper No. 441. Rome, Italy). Thanks to the greater knowledge about the composition and biological activity of the components of some algae, recently, new techniques of extraction, isolation and characterization of components of interest of the algae such as carotenoids, fatty acids and volatile compounds are being applied and optimized (Square, M., Cifuentes, A. & Ibáñez, E., 2007. Trends in Food Science & Technology, 19, 31-39; Plaza, M., Santoyo, S., Jaime, L, García-Blairsy Reina, G., Herrero, M., Señorans, FJ, & Ibañez, E. 2010. Journal of pharmaceutical and biomedical analysis, 51, 450-455).

However, due to its composition and characteristics, algae can be considered as an ingredient of interest in the development of foods with healthy properties. Algae are foods that have a low caloric level (due to their reduced presence of fat), and important protein content of high biological value (with all essential amino acids). They are rich in dietary fiber with potential physiological benefits such as hypocholesteromiant, antihypertensive, antioxidant protection, antithrombotic, antitumor and even antiviral and anti-HIV. Due to their capacity to absorb and accumulate inorganic components of the marine environment, they contain high levels of some minerals (mainly Ca, Na, Mg, P, K, Fe and Zn). They constitute the best natural source of iodine, so their consumption is a relevant contribution to the recommended intake levels. They also present interesting amounts of other minor compounds (vitamins and polyphenols).

All this means that algae can be considered a potential source of nutrients and bioactive compounds of interest, such as to be used as such (in an integral way) in the formulation of healthier foods, including those of meat origin.

The use of algae in the meat sector has been tested primarily at the level of animal production (as animal feed) in Asian countries. Its full incorporation in the development of meat derivatives has been very limited. A publication [Chun, SS, Park, JR, Park, JC, Suh, JS, & Ahn, CB, 1999. Korean Society of Food Science and Nutrition, 28 (1), 140-144] describes hamburger-type products with 1-5% of Sagassum thunbergii or Gelidium amansii in powder form.

Although some algae have been used in different types of food, no meat product and specific method of production are known, similar to that proposed in the present invention.

Description of the invention

The present invention provides a process for obtaining a meat product with an algae content of less than 5%.

A first aspect of the present invention refers to a method of obtaining a meat product comprising the steps:

a) structural disintegration of raw meat to sizes larger than 0.4 cm,

b) adding at least one brown algae to the meat obtained in (a) in a percentage less than 5% by weight of the final meat product, and

c) homogenization and / or mixing of the product obtained in (b).

In a preferred embodiment, the process of the invention further comprises a step (d) in which a treatment is carried out on the product obtained in (c) which is selected from heat treatment, cold gelation, frozen or combination thereof. The heat treatment temperature being between 68 and 72 ° C being in a more preferred embodiment.

In a preferred embodiment the raw meat of step (a) of the process of the invention is derived from meat that is selected from beef, pork, sheep, goats, horses, poultry, game or any combination thereof. Said meat may be at a temperature between -2 to 10 ° C. In a preferred embodiment the brown seaweed used in the step

(b) of the process of the invention has a particle size between 0.1 and 1 cm.

In a more preferred embodiment, the algae has a moisture content of less than 15%.

More preferably, brown seaweed is selected from Himanhatalia elongata (Sea spaghetti), Undaria pinnati fi da (Wakame) or any combination thereof.

As described above, algae have numerous bioactive components with potential beneficial health effects, specifically brown algae, used in the present invention, have a composition characterized by their high dietary fiber content (40 in Sea Spaghetti and 35% in Wakame), high quality protein (4.8 and 11% with all essential amino acids), large amount of minerals (30% in Sea Spaghetti and 37% Wakame) and vitamins, polyphenols (23% in Spaghetti of mar), carotenoids, tocopherols and although with low fat content it has a high proportion of n-3 polyunsaturated fatty acids.

Sea spaghetti and Wakame, as described above belong to the type of brown algae, which do not have colors or sea odors as pronounced as green and red algae, so they are more suitable for incorporation into meat products. In addition, Wakame is one of the most consumed algae, so consumers are more accustomed to its organoleptic characteristics.

In a preferred embodiment the process of the invention further comprises a stage prior to step (a) in which a partial or total removal of visible remains of fat and connective tissue from the raw meat is carried out, sufficient for the product In the end, it has limited contributions of animal fat, the animal fat content being less than 3% by weight with respect to the final product being in a more preferred embodiment.

In a preferred embodiment step (a), of the process of the invention, is performed by chopping or cutting. And in an even more preferred embodiment said chopped or chopped is between 0.4 and 5 cm. Said structural disintegration provides a different particle size, which must be in accordance with the final product to be prepared.

Such a degree of structural disintegration responds to two fundamental purposes: to maintain the textural characteristics of the meat product and to avoid sensory detection of the algae particles incorporated in the meat matrix.

In a preferred embodiment, in step (b) of the process of the invention, at least one ingredient and / or food additive which is selected from among oil, water, salt, animal fat, stabilizer, emulsifier, thickener and gelling agent, is also added. conservative, pH regulator, fibers, sugar, flavor enhancer, antioxidant, coloring

or any of its combinations. Said selection or combination of ingredients and / or food additives may vary depending on the starting meat materials, as well as the type of product to be obtained, and the subsequent treatment required in each case.

The salt can be selected from sodium chloride, potassium or magnesium, and even more preferably the salt is added in a weight percentage of at least 0.3%. On the other hand, the oil can be selected from vegetable, marine or any of its mixtures.

To complement the healthy nature of meat products, obtainable by the method of the present invention, the technological effect provided by the algae is used, to reduce the usual content of Na-Cl (limiting the level of sodium), since the algae solve the problems associated with meat products with low salt content (water and fat binding properties). Additionally, combinations of vegetable and / or marine oils can be incorporated to provide the product with quantities and lipid profile more adjusted to health recommendations. Vegetable oil can be, for example, olive oil, and sea oil is seaweed oil.

From the additives added to the chopped raw meat, the thickener or gelling agent can be selected from the group comprising: starch, alginate, carrageenan, cellulose, gum, tripolyphosphate, soy, gluten, egg white, casein, whey protein, bovine plasma, gelatin, transglutaminase and any combination thereof.

Transglutaminase is used in the food industry to promote cross-linking of proteins in various processes. Specifically, in meat products, transglutaminase catalyzes the intermolecular binding between the amino acids glutamine and lysine of meat proteins, favoring binding phenomena and thus strengthening the structure of the protein matrix. This phenomenon gives the meat product cohesion and manageability in the refrigerated state, since it can be used as a cold gelling agent. Transglutaminase can be added in a percentage less than 1% by weight.

In a preferred embodiment, step (c) of the process of the invention is carried out at a temperature between -1 and 3 ° C, thereby avoiding lack of cohesion and loss of appearance.

In another preferred embodiment the geli fi cation of step (d) is complemented by a pressing molding process. Said pressing favors the elimination of cavities and favors in turn the bonding, since during the pressing in mold the geli fi cation is produced and favored.

In the case of cold gelation, it can be left at rest for at least 12 hours and at a temperature below 5 ° C. The cold geli fi cation process can be carried out by the action of different cold gelling agents (eg the transglutaminase enzyme) added in step (b).

The process described in the present invention provides the meat derivatives with healthy properties based on the incorporation of the bioactive compounds present in the algae and their combination with the reduction of sodium and / or improvement of the lipid profile by replacing a large part or all of the animal fat added (as an additional ingredient), in other usual meat products, by vegetable and / or marine oil.

A second aspect of the present invention refers to a meat product obtainable as described above.

In a third aspect, the present invention relates to the use of the meat product as described above for the manufacture of restructured meat products, hamburgers or meatballs.

By means of the procedure described in the present invention, a restructured final meat product can be obtained, that is, one consisting of individually selected whole muscles, muscle pieces or cuts of meat larger than 0.4 cm, which can be recombined to elaborate a final product and that may have an appearance similar to a meat fillet, and with similar textural characteristics, that is, since it is not of a gel / emulsion structure, it will preserve the fibrous texture of the original meat, so that You can obtain a product with similar organoleptic properties to which you have, for example, a fi lter.

These products can be marketed as raw products (chilled or frozen), pre-cooked or cooked.

Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will be derived partly from the description and partly from the practice of the invention. The following examples are provided by way of illustration, and are not intended to be limiting of the present invention.

Examples

The invention will now be illustrated by tests carried out by the inventors, which demonstrates the specificity and effectiveness of the procedure for obtaining meat products restructured with algae.

Restructured poultry fillets

The development of several types of healthier restructured meat reformulated based on the incorporation of sea Spaghetti seaweed (Himanthalia elongata) and complemented with a reduction in NaCl levels is described. Such products have been developed based on thermal geli fi cation procedures (for commercialization as precooked or as frozen), as well as through cold geli fi cation processes (fresh commercialization).

4 types of products were prepared (Table 1). One without adding seaweed and with a NaCl content considered habitual in products of this nature, and which can serve as a reference element. In a second product the algae (3% in dry matter) has been added and the NaCl added (with respect to that described above) has been reduced to a third. In both restructured processes, the elaboration process is based on the effect of salt and phosphates on the solubilization of myofibrillary proteins (and, where appropriate, contributed by the technological properties provided by the algae), and their consequences on thermal geli fi cation processes. Such meat derivatives must be marketed pre-cooked or frozen because they do not have the right consistency for fresh marketing.

In order to impart consistency and structural characteristics suitable for fresh marketing, two meat restructures have been prepared using a cold geli fi cation procedure based on the use of the transglutaminase / caseinate system. Thus the second group of products (TG, TGE) formulated were made with similar proportions of the components already described, although sodium caseinate and transglutamine of microbial origin (activity 1,000-1,500 units / g) were additionally included (Table 1).

For the manufacture of the products raised in these examples, fresh or frozen chicken meat (previously defrosted) is used, from which visible traces of fat are removed, and they are chopped (2.0 cm in size of hole) . The meat already prepared is subjected for 1 min to the action of a mixer, then the salt and tripolyphosphate (previously dissolved in cold water) are added, the meat mass being mixed again for 1 min. The process is repeated by adding caseinate and transglutaminase. Finally, the algae (particle size 0.8 mm) is added, the whole being mixed again until a homogeneous distribution is achieved (2 min and 30 s). This meat homogenate (which did not exceed 10 ° C), was introduced into metal molds, subjected to pressure and maintained at 3 ° C (between 12-16 h) to allow the action of transglutaminase.

Finally, the product is hardened by a sufficient freezing phase to provide adequate consistency and facilitate filtering by mechanical means. Restructured fi lls approximately 1 cm thick are stored in refrigeration (2 ° C).

TABLE 1

Components (%) used in the formulation of the restructured

All formulations carry 0.3% sodium tripolyphosphate.

The products obtained, with low NaCl content, fat levels below 2%, and de fi ning around 1.5% (in those formulated with seaweed), have adequate technological and sensory characteristics.

Seaweed Burgers

The following describes the elaboration of several types of healthier hamburgers reformulated based on the incorporation of Wakame seaweed (U. pinnati fi da) and complemented with a reduction in NaCl levels (0.5% versus values> 1.5% which may contain many of these products) as well as the improvement of the lipid profile by replacing pork fat with olive oil (Table 2).

Six types of hamburgers were prepared. Three of them without the algae, but with reduced NaCl content and presence of different levels of olive oil (pre-emulsified with soy protein) incorporated in replacement of pork fat. A second group of three hamburgers were made with similar proportions of the components already described, although 3% of the algae (dry matter) was included (Table 2). In this case the percentage of algae was added by reducing that of water in the same proportion.

TABLE 2

Components (%) used in hamburger formulation

Veal, subjected to manual removal of much of the visible fat and connective tissue, and pork fat were chopped, minced (6 mm), vacuum packed and frozen at -20 ± 2 ° C in portions of approximately 500 g until use.

After a defrosting process (approximately 18ha2 ± 2ºC), the meat together with the ingredients and additives (NaCl, seaweed, pork fat, pre-emulsified olive oil and water, according to formulation) was mixed in a mixer for 3 min . Subsequently the mixture was passed through a chopper with a 4.5 mm diameter plate. The temperature of the dough must remain close to 0 ° C to avoid phenomena of lack of cohesion and loss of appearance. The burgers are then formed, in this case approximately 85 g, which were frozen, vacuum packed and frozen -20 ± 2 ° C.

According to the formulation conditions, the PE and WPE samples (Table 2) contain 2.6 g of olive oil / 100 g of product (around 25% fat level) and 5.2 g / 100 g in the case of TE and WTE burgers (more than 60% of the fat present). Similarly, the proportion of fiber is around 1.6%, and with a lower sodium content (around 0.5 g / 100 g) than similar commercial products. All products obtained have adequate characteristics from a technological and sensory point of view, as well as in relation to their stability.

Claims (22)

1. Procedure for obtaining a meat product that includes the stages:

to.

structural disintegration of raw meat to sizes larger than 0.4 cm,

b.

adding at least one brown seaweed to the meat obtained in (a) in a percentage less than 5% by weight of the final meat product, and

C.

homogenization and / or mixing of the product obtained in (b).

2.

Method according to claim 1, further comprising a step (d) in which a treatment is carried out on the product obtained in (c) which is selected from heat treatment, cold gelation, frozen or combination thereof.

3.

Process according to claim 2, wherein the heat treatment is carried out at temperatures between 68 and 72 ° C.

Four.

Method according to any of claims 1 to 3, wherein the meat of step (a) is selected from beef, pork, sheep, goats, horses, poultry, game or any combination thereof.

5. Method according to claim 1-4, wherein the algae has a particle size between 0.1 and 1 cm.

6.

Method according to any one of claims 1-5, wherein the algae has a moisture content of less than 15%.

7.

The method according to any one of claims 1 to 6, wherein the brown seaweed is selected from Himanhatalia elongata, Lindaría pinnati fi da or any combination thereof.

8.

Method according to any of claims 1 to 7, wherein it also comprises a stage prior to step (a) in which a removal of fat and / or visible connective tissue from the raw meat is performed.

9.

Process according to any one of claims 1 to 8, wherein the structural disintegration of step (a) is performed by chopping or cutting.

10. Method according to claim 9, wherein the chopped or chopped is between 0.4 and 5cm.

eleven.

Process according to any one of claims 1 to 10, wherein in step (b) at least one ingredient is also added which is selected from oil, water, salt, animal fat, stabilizer, emulsifier, thickener and gelling agent, preservative, regulator of pH, fibers, sugar, flavor enhancer, antioxidant, dye or any combination thereof.

12.

Process according to claim 11, wherein the salt is selected from sodium, potassium or magnesium chloride.

13.

Method according to claim 12, wherein the salt is added in a weight percentage of at least 0.3%.

14.

Process according to claim 11, wherein the oil is selected from vegetable, marine or any of its mixtures.

fifteen.

Method according to claim 11, wherein the thickener or geli fi cante is selected from the group comprising: starch, alginate, carrageenan, cellulose, gum, tripolyphosphate, soy, gluten, egg white, casein, whey protein, bovine plasma, gelatin, transglutaminase and any of its combinations.

16.

Method according to claim 15, wherein the transglutaminase is added in a percentage less than 1% by weight.

17.

Process according to any one of claims 1 to 16, wherein the homogenization and / or mixing of step (c) is carried out at a temperature between -1 and 3 ° C.

18.

Process according to any one of claims 2 to 17, wherein the gelation stage (d) is complemented by a pressing molding process.

19.

The method of claim 18, wherein the geli fi cation is performed cold at a temperature below 5QC for at least 12 hours.

twenty.

Meat product obtainable according to any of claims 1 to 19.

21. Use of the meat product according to claim 20 for the manufacture of restructured meat product, hamburgers or meatballs. SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201030390 SPAIN Date of submission of the application: 03.17.2010 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 317 (2006.01) A23L1 / 337 (2006.01) RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

X

COFRADES, S. et al. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel / emulsion meat systems. Meat Science 79 (2008) 767-776 (full document). 1-13.15-21

Y

14,16,18,19

X

LÓPEZ-LÓPEZ, I. et al. Design and nutritional properties of potential functional frankfurters based on lipid formulations, added seaweed and low salt content Meat Science 83 (2009) 255-262 (materials and methods). 1-4,15,20-21

Y

HORSE, J. et al. Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage. LWT 39 (2006) 692-699 (materials and methods). 2,11,15,18-21

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 16.06.2011

Examiner J. López Nieto Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE Minimum documentation sought (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI, SCIENCEDIRECT  WRITTEN OPINION Date of the Written Opinion: 16.06.2011 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 4, 14, 16-19 1-4, 6-13, 15, 20, 21 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-21 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published.  WRITTEN OPINION 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

COFRADES, S. et al. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel / emulsion meat systems. Meat Science 79 (2008) 767-776 (full document).

D02

LÓPEZ-LÓPEZ, I. et al. Design and nutritional properties of potential functional frankfurters based on lipid formulations, added seaweed and low salt content Meat Science 83 (2009) 255-262 (materials and methods).

D03

HORSE, J. et al. Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage. LWT 39 (2006) 692-699 (materials and methods).

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The object of the invention is a method of obtaining a meat product comprising the steps of:

to.

 Structural disintegration of raw meat to sizes greater than 0.4 cm.

b.

 Addition of at least one brown seaweed to the previous meat in a percentage less than 5% by weight of the final meat product.

C.

Homogenization and / or mixing The process may further comprise a step (d) that may consist of heat treatment, cold gelation, frozen or combination of the foregoing. Said stage can be complemented with a pressing molding process. The algae used is selected from Himanhatalia elongata, Undaria pinnatifida or any of its combinations (reiv. 110, 17-19) In step (b) an additional ingredient selected from: water, salt, oil, animal fat, etc. can be added . (reiv. 11-16) The meat product obtainable by the described procedure is also claimed (reiv. 20) and its use to manufacture restructured meat products, hamburgers or meatballs (reiv. 21) Document D01 shows a study on the influence of the addition of algae in the physicochemical properties and the microstructure of gelled or emulsified meat products. The algae used are: Wakame (Undaria pinnatífida) Sea spaghetti (Himanhatalia elongata) and Nori (Pophyra umbilicalis) at two different concentrations (2.5% and 5%) (p.769; col.1; line 1-7 ) In this study it is concluded that the incorporation of algae into meat products gives them technological properties that make them healthier (Conclusions) In the procedure followed to carry out the study, pork is used, cleaned of fat and connective tissue, and itchy together with animal fat in a chopper with a 0.6 cm plate. To this meat is added the Undaria pinnatifida, Himanhatalia elongata or Pophyra umbilicalis ground algae with a moisture content of about 11% (results and discussion), at two different concentrations (2.5% or 5%) and other ingredients, such as sodium chloride (2% or 0.5%), sodium tripolyphosphate, sodium nitrite. All components are mixed and homogenized, obtaining a final product whose temperature is below 12 ° C. The product is then embedded in plastic tubes that are tightly sealed and heated at 70 ° C for 30 min. (Materials and methods) The invention contained in claims 1-4, 6-13, 15, 20 and 21 is not new because it has been previously disclosed in the prior art of document D01 (Art. 6.1. Patent Law 11 / 1986) Document D02 (Materials and methods) includes the preparation of restructured meat products (sausages) based on minced meat and seaweed (H. elongata), the latter being at a higher percentage than the process of the invention. Other additional components are added, including marine and vegetable oils. It would be obvious for one skilled in the art to try different percentages of algae until a final product with the desired properties is achieved, which does not imply inventive activity. Therefore, taking into account the state of the art disclosed by D02, the invention according to claims 1-4, 6-15, 20-21 lacks inventive activity (Art. 8.1. Patent Law 11/1986)

 WRITTEN OPINION The use of transglutaminase for cold gelation of restructured meat products is known in the prior art, thus, document D03 (Materials and methods) discloses the use of transglutaminase to prepare meat products prepared with a procedure as claimed, with the only difference that seaweed is not added. In document D03 the minced, mixed and homogenized meat product is introduced into a 30mm diameter mold and allowed to gel at 2-4 ° C for a period of time greater than 24h. It would be obvious to one skilled in the art the use of transglutaminase, as indicated in D03, to perform cold gelation of a meat product as disclosed in D01, therefore, the invention according to claims 2, 11,15, 18-21 lacks inventive activity (Art. 8.1. Patent Law 11/1986) On the other hand, it is considered that an expert in the field would test different operating conditions in the procedure until the desired final result is achieved, which does not involve activity inventiveness. Therefore, Claims 5 and 17 do not meet the requirement of inventive activity (Art. 8.1. Patent Law 11/1986)