ES2372348A1 - Improvements introduced in the purpose of the main patent of application number p200402642 for "edible coating for fruits and vegetables". (Machine-translation by Google Translate, not legally binding) - Google Patents
Improvements introduced in the purpose of the main patent of application number p200402642 for "edible coating for fruits and vegetables". (Machine-translation by Google Translate, not legally binding) Download PDFInfo
- Publication number
- ES2372348A1 ES2372348A1 ES201030978A ES201030978A ES2372348A1 ES 2372348 A1 ES2372348 A1 ES 2372348A1 ES 201030978 A ES201030978 A ES 201030978A ES 201030978 A ES201030978 A ES 201030978A ES 2372348 A1 ES2372348 A1 ES 2372348A1
- Authority
- ES
- Spain
- Prior art keywords
- coating
- main patent
- edible
- food
- fruits
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000576 coating method Methods 0.000 title claims abstract description 44
- 239000011248 coating agent Substances 0.000 title claims abstract description 37
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 235000013351 cheese Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000009472 formulation Methods 0.000 claims description 7
- 235000013622 meat product Nutrition 0.000 claims description 4
- 235000014594 pastries Nutrition 0.000 claims description 4
- 240000002129 Malva sylvestris Species 0.000 abstract description 11
- 235000006770 Malva sylvestris Nutrition 0.000 abstract description 11
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000019725 meat derivatives Nutrition 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000007792 addition Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 3
- 229920002689 polyvinyl acetate Polymers 0.000 description 3
- 239000011118 polyvinyl acetate Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 239000008199 coating composition Substances 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000006223 plastic coating Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A21D13/0012—
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
- A23C19/16—Covering the cheese surface, e.g. with paraffin wax
-
- A23L1/0052—
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Mejoras introducidas en el objeto de la patente principal nº P 200402642 por: "Recubrimiento comestible para frutas y hortalizas"Improvements introduced in the object of the patent principal number P 200402642 by: "Edible coating for Fruits and vegetables"
La presente invención se refiere al campo de la industria alimentaria. Más concretamente, se refiere a un recubrimiento comestible, que se conocía previamente que es adecuado para el recubrimiento de frutas y hortalizas, y cuyo uso se extiende en la presente solicitud a cualquier alimento.The present invention relates to the field of food industry. More specifically, it refers to a edible coating, which was previously known to be suitable for the coating of fruits and vegetables, and whose use extends in the present application to any food.
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Los alimentos en general, sufren alteraciones por pérdida de humedad, lo que provoca su deterioro comercial y la pérdida de su valor nutricional. Entre los alimentos en los que estas alteraciones son significativas pueden citarse los quesos (en particular durante su curación, comercialización y conservación), los derivados cárnicos, los productos de pastelería y afines y otros distintos alimentos.Food in general, suffer alterations due to loss of moisture, which causes its commercial deterioration and Loss of its nutritional value. Among the foods in which these alterations are significant cheeses can be cited (in particular during its cure, commercialization and conservation), meat products, pastry and related products and others different foods
Muchos alimentos, entre ellos los quesos, sufren durante su curación y comercialización y conservación el ataque de microorganismos, en concreto mohos que deterioran su superficie y hacen que se pierda su valor comercial, que son también fuente de contaminación para otros quesos en su mismo estado de procesamiento.Many foods, including cheeses, suffer during its cure and commercialization and conservation the attack of microorganisms, specifically molds that deteriorate their surface and they cause their commercial value to be lost, which are also a source of contamination for other cheeses in the same state of processing
Todo ello conduce a la necesidad de aplicar recubrimientos a los quesos que los protejan tanto de las pérdidas de humedad como de las infecciones.All this leads to the need to apply cheese coatings that protect them both from losses of moisture like infections.
Tradicionalmente se ha venido aplicando a los quesos un recubrimiento plástico a base de acetato de polivinilo que, debido a su carácter de producto químico de síntesis, provoca rechazo en los consumidores. Recientemente se ha utilizado otros recubrimientos basados en películas de Carboximetil celulosa u otros derivados de la celulosa en combinación con aditivos, que aunque son productos comestibles, no suponen una buena barrera para el control de la deshidratación, y no forman una película suficiente, ya que necesitan de la posterior aplicación de recubrimientos plásticos.Traditionally it has been applied to cheeses a plastic coating based on polyvinyl acetate which, due to its character as a synthetic chemical, causes consumer rejection Recently others have been used coatings based on carboxymethyl cellulose or other films cellulose derivatives in combination with additives, which although they are edible products, not a good barrier to control of dehydration, and do not form a sufficient film, since they need the subsequent application of coatings plastics
Sería preferible poder disponer de un recubrimiento para quesos que fuera comestible y que no necesitara de ningún recubrimiento adicional posterior. El recubrimiento sería particularmente interesante si, además, pudiera aplicarse a otros alimentos. Las mejoras introducidas en la presente solicitud de adición proporcionan una solución a ese problema.It would be preferable to have a cheese coating that was edible and not needed of any subsequent additional coating. The coating would be particularly interesting if it could also be applied to others foods. The improvements introduced in this application for Additions provide a solution to that problem.
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Las mejoras desarrolladas que se desean introducir en la patente principal consisten en la ampliación de la aplicación del recubrimiento comestible de la solicitud P200402642 a cualquier tipo de alimento. Por tanto, la presente solicitud de adición se refiere a un recubrimiento comestible para alimentos, con la misma composición que el recubrimiento comestible de la solicitud de patente P200402642.The improvements that are desired introduce in the main patent consist of the extension of the Application of the edible coating of application P200402642 a Any type of food. Therefore, the present application of addition refers to an edible food coating, with the same composition as the edible coating of the application P200402642.
La aplicación del recubrimiento de la patente principal a cualquier alimento permite que el recubrimiento cubra en ese alimento las mismas funciones que al ser aplicados a frutas y hortalizas: dotarles de una protección superficial, para evitar la pérdida de humedad, y con ello, la pérdida de peso por transpiración, al mismo tiempo que se les dota de unas características (color, brillo, textura) que hace atractiva su apariencia y estimula la voluntad de adquisición por los compradores potenciales.The application of patent coating main to any food allows the coating to cover in that food the same functions as when applied to fruits and vegetables: provide them with a surface protection, to avoid moisture loss, and with it, weight loss by perspiration, while being provided with characteristics (color, brightness, texture) that makes its attractive appearance and stimulates the willingness to acquire by buyers potential.
De forma análoga a la aplicación a frutas y verduras, la aplicación de un recubrimiento comestible a cualquier otro tipo de alimento presenta la ventaja de que se pueden consumir junto con el alimento, no hay residuo en el embalaje, pueden añadir valor nutritivo o resaltar las características organolépticas del alimento, puede servir para formar barreras internas entre diferentes fases de un mismo alimento y ser vehículo de aditivos. El recubrimiento es susceptible de aplicación por los procedimientos estándar normalmente empleados (pulverización automática dosificada).Similarly to the application to fruits and Vegetables, applying an edible coating to any another type of food has the advantage that they can be consumed together with the food, there is no residue in the packaging, you can add nutritional value or highlight the organoleptic characteristics of food, can serve to form internal barriers between different phases of the same food and be a vehicle of additives. He Coating is subject to application by procedures Standard normally used (automatic spray dosed).
En el caso concreto de los quesos, la aplicación del recubrimiento comestible de la invención presenta la ventaja, frente a los recubrimientos tradicionales de acetato de polivinilo, de que el queso al que se aplique presentará un recubrimiento comestible, con un aspecto que lo hace más atractivo y más natural para el consumidor que los recubrimientos de síntesis como el acetato de polivinilo. Con respecto a los recubrimientos de carboximetil-celulosa, el recubrimiento de la invención tiene la ventaja de presentar una capacidad de protección mucho mejor, tanto frente a la pérdida de humedad, como frente al ataque de microorganismos, pues el recubrimiento sirve de barrera física que dificulta el ataque de los microorganismos. Además, al contrario que los recubrimientos de carboximetil-celulosa, el recubrimiento de la invención no requiere la aplicación de un recubrimiento plástico posterior para proteger a los quesos, sino que les confiere por sí mismo una protección suficiente. De esta forma, además de tener un efecto positivo en la protección frente al deterioro de alimentos en general, y del queso en particular, la aplicación del recubrimiento de la invención puede incluso resultar ventajosa desde un punto de vista higiénico y sanitario, al disminuir el riesgo de que el alimento sirva como medio transmisor de microorganismos que puedan ser causa de infecciones en seres humanos o en animales.In the specific case of cheeses, the application of the edible coating of the invention has the advantage, versus traditional polyvinyl acetate coatings, that the cheese to which it is applied will have a coating edible, with an aspect that makes it more attractive and more natural for the consumer that synthetic coatings like the polyvinyl acetate. Regarding the coatings of carboxymethyl cellulose, the coating of the invention has the advantage of presenting a protective capacity much better, both against moisture loss, and against attack of microorganisms, because the coating serves as a barrier physics that hinders the attack of microorganisms. Also, at contrary to the coatings of carboxymethyl cellulose, the coating of the invention does not require the application of a plastic coating later to protect the cheeses; it confers them on its own Same enough protection. In this way, in addition to having a positive effect on protection against food spoilage in general, and cheese in particular, the application of the coating of the invention may even be advantageous from a point of hygienic and sanitary sight, by decreasing the risk that the food serves as a means of transmitting microorganisms that can cause infections in humans or animals.
Al igual que en la patente principal, una formulación principal del recubrimiento comestible para alimentos que se desea proteger comprende:As in the main patent, a main formulation of the edible food coating What you want to protect includes:
Se ha observado que la aplicación del recubrimiento comestibles a ciertos alimentos, tales como quesos, derivados cárnicos y productos de pastelería, la aplicación del recubrimiento comestible de la invención da resultados especialmente buenos cuando los componentes de la formulación están en concentraciones concretas, incluidas dentro del margen de variación porcentual indicado en la patente principal, pero restringidas a márgenes aún más estrechos. Por ello, una realización preferida del recubrimiento comestible de la invención es aquella en la que el recubrimiento tiene la siguiente composición, más restringida en sus márgenes porcentuales con respecto a los de la patente principal:It has been observed that the application of Edible coating to certain foods, such as cheeses, meat products and pastry products, the application of edible coating of the invention gives results especially good when the components of the formulation are in specific concentrations, included within the range of variation percentage indicated in the main patent, but restricted to even narrower margins. Therefore, a preferred embodiment of the edible coating of the invention is that in which the coating has the following composition, more restricted in its percentage margins with respect to those of the patent principal:
Los coadyuvantes pueden incluir, neutralizadores, antiespumante alimentario, agentes filmógenos y gelificantes.The adjuvants may include, neutralizers, food antifoam, film forming agents and gelling agents
Un aspecto adicional de la invención es el uso del recubrimiento de la invención para ser aplicados específicamente a quesos, derivados cárnicos o productos de pastelería o afines. Esto es así tanto si la composición del recubrimiento responde a su formulación más amplia, como si se ajusta también a la formulación más restringida que se presenta en la presente solicitud de adición a la patente principal. Dados los buenos resultados a los que da lugar la forma más restringida de la formulación del recubrimiento comestible cuando se aplica a quesos, una realización preferida del uso de la invención es el uso del recubrimiento comestible de la invención, cuya composición se ajusta a los márgenes porcentuales más restringidos presentados en la presente solicitud de adición, para el recubrimiento de quesos.A further aspect of the invention is the use of the coating of the invention to be specifically applied to cheeses, meat products or pastry or related products. This is true whether the coating composition responds to its broader formulation, as if it also fits the formulation more restricted than is presented in this request for addition to the main patent. Given the good results it gives place the most restricted form of the coating formulation edible when applied to cheeses, a preferred embodiment of use of the invention is the use of the edible coating of the invention, whose composition conforms to the percentage margins more restricted presented in this request for addition, for cheese coating.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201030978A ES2372348B1 (en) | 2010-06-24 | 2010-06-24 | IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201030978A ES2372348B1 (en) | 2010-06-24 | 2010-06-24 | IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2372348A1 true ES2372348A1 (en) | 2012-01-19 |
| ES2372348B1 ES2372348B1 (en) | 2012-12-14 |
Family
ID=45421196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201030978A Active ES2372348B1 (en) | 2010-06-24 | 2010-06-24 | IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2372348B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| WO2001037683A2 (en) * | 1999-11-24 | 2001-05-31 | Mateescu, M-Alexandru | Crosslinked protein and polysaccharide biofilms |
-
2010
- 2010-06-24 ES ES201030978A patent/ES2372348B1/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| WO2001037683A2 (en) * | 1999-11-24 | 2001-05-31 | Mateescu, M-Alexandru | Crosslinked protein and polysaccharide biofilms |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2372348B1 (en) | 2012-12-14 |
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