ES2385166B1 - PROCEDURE FOR OBTAINING AROMATIZED TUBERCULOS - Google Patents

PROCEDURE FOR OBTAINING AROMATIZED TUBERCULOS Download PDF

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Publication number
ES2385166B1
ES2385166B1 ES201031908A ES201031908A ES2385166B1 ES 2385166 B1 ES2385166 B1 ES 2385166B1 ES 201031908 A ES201031908 A ES 201031908A ES 201031908 A ES201031908 A ES 201031908A ES 2385166 B1 ES2385166 B1 ES 2385166B1
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Spain
Prior art keywords
tubers
flavored
terpenes
products
chamber
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.)
Expired - Fee Related
Application number
ES201031908A
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Spanish (es)
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ES2385166A1 (en
Inventor
Jose Moises Fernandez Garcia
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inclan Consulting Sl
Original Assignee
ALBANCHEZ MATIACI ANGELES
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Application filed by ALBANCHEZ MATIACI ANGELES filed Critical ALBANCHEZ MATIACI ANGELES
Priority to ES201031908A priority Critical patent/ES2385166B1/en
Priority to PCT/ES2011/070879 priority patent/WO2012085317A1/en
Publication of ES2385166A1 publication Critical patent/ES2385166A1/en
Application granted granted Critical
Publication of ES2385166B1 publication Critical patent/ES2385166B1/en
Expired - Fee Related legal-status Critical Current
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
    • A23N15/06—Devices for other treatment of fruit, e.g. marking, maturing, polishing

Abstract

Procedimiento para la obtención de tubérculos aromatizados y saborizados.#Los tubérculos (1) de que se trate, como por ejemplo patatas, tras una selección, lavado y preparación, son introducidos en una cámara (2) climatizada, con una temperatura comprendida entre 0º y 14ºC, y sometidos a una movilización mediante giro sobre sí mismos. En un receptáculo (6) complementario de dicha cámara (2). Se introducen determinados productos de origen biológico capaces de desprender terpenos. A través de este receptáculo (6) se hace circular aire tomado del exterior, estando también dicho receptáculo climatizado para mantener en su interior una temperatura comprendida entre 14º y 30ºC. Los terpenos desprendidos de los productos (8) de origen biológico crean en la cámara principal (2) una atmósfera saturad de los mismos que, al cabo de un periodo de tiempo del orden de 30 días, hace que los tubérculos (1) queden debidamente aromatizados y saborizados.Procedure for obtaining flavored and flavored tubers. # The tubers (1) in question, such as potatoes, after selection, washing and preparation, are introduced into a heated chamber (2), with a temperature between 0º and 14 ° C, and subjected to a mobilization by turning on themselves. In a complementary receptacle (6) of said chamber (2). Certain products of biological origin capable of releasing terpenes are introduced. Through this receptacle (6) air taken from outside is circulated, said receptacle being also heated to maintain inside a temperature comprised between 14 ° and 30 ° C. The terpenes detached from the products (8) of biological origin create in the main chamber (2) a saturated atmosphere thereof, which, after a period of time of the order of 30 days, causes the tubers (1) to remain properly flavored and flavored.

Description

OBJETO DE LA INVENCIÓN OBJECT OF THE INVENTION

La presente invención se refiere a un procedimiento especialmente concebido para la obtención de tubérculos aromatizados y con un nuevo sabor, como por ejemplo patatas, a partir de tales patatas debidamente limpias y preparadas. The present invention relates to a process specially designed for obtaining flavored and new flavored tubers, such as potatoes, from such properly cleaned and prepared potatoes.

El objeto de la invención es dotar a dichos tubérculos de diversos aromas y sabores, obtenidos mediante los terpenos o isoprenoides suministrados por determinados productos de origen biológico, tales como el eucalipto, clavo, jengibre, etc. The object of the invention is to provide said tubers with various aromas and flavors, obtained by means of terpenes or isoprenoids supplied by certain products of biological origin, such as eucalyptus, clove, ginger, etc.

La invención se sitúa pues en el ámbito de la industria alimentaria. The invention thus falls within the scope of the food industry.

ANTECEDENTES DE LA INVENCIÓN BACKGROUND OF THE INVENTION

Hasta la fecha los terpenos de las plantas vienen siendo usados, por sus cualidades aromáticas, en el ámbito de la medicina tradicional y en los remedios herbolarios. To date the terpenes of the plants have been used, for their aromatic qualities, in the field of traditional medicine and in herbal remedies.

El solicitante no tiene conocimiento de la utilización de dichos The applicant is not aware of the use of said

terpenos en el ámbito de la industria alimentaria. terpenes in the field of food industry.

DESCRIPCIÓN DE LA INVENCIÓN DESCRIPTION OF THE INVENTION

El procedimiento para la obtención de tubérculos aromatizados que la invención propone, como por ejemplo para la obtención de patatas aromatizadas y saborizadas, parte del mantenimiento de dichas patatas en el seno de una cámara debidamente refrigerada, con una temperatura que puede oscilar entre los 0° y los 14°C, manteniendo el producto en estas condiciones térmicas durante un tiempo del orden de 30 días. The process for obtaining flavored tubers that the invention proposes, as for example for the obtaining of flavored and flavored potatoes, part of the maintenance of said potatoes within a properly refrigerated chamber, with a temperature that can range between 0 ° and at 14 ° C, keeping the product in these thermal conditions for a time of the order of 30 days.

Complementariamente y durante todo ese tiempo, los tubérculos se mantienen en el interior de dicha cámara permanentemente movilizados en sentido giratorio para evitar la existencia en los mismos de zonas no tratadas a lo largo del procedimiento. Complementarily and during all that time, the tubers are kept inside the chamber permanently mobilized in a rotating direction to avoid the existence of untreated areas in them throughout the procedure.

Por su parte, los productos biológicos aromatizantes se mantienen a su vez a una temperatura que oscilará entre 14° y 30° C, concretamente albergados en un receptáculo a su vez climatizado, para que se produzca el desprendimiento de los terpenos. On the other hand, the aromatizing biological products are kept at a temperature that will oscillate between 14 ° and 30 ° C, specifically housed in a heated receptacle, so that the terpenes detachment occurs.

Se hace circular una corriente de aire a través de los productos biológicos aromatizados, que arrastra los terpenos hacia la zona de ubicación de los tubérculos, generando en el entorno de los mismos una atmósfera saturada de terpenos que, al cabo de los 30 días citados, habrá generado la definitiva aromatización de los tubérculos así como confiriéndoles un nuevo sabor. A stream of air is circulated through the aromatized biological products, which drags the terpenes towards the zone of location of the tubers, generating in their surroundings an atmosphere saturated with terpenes that, after 30 days mentioned, it will have generated the definitive aromatization of the tubers as well as giving them a new flavor.

DESCRIPCIÓN DE LOS DIBUJOS DESCRIPTION OF THE DRAWINGS

Para complementar la descripción que se está realizando y con objeto de ayudar a una mejor comprensión de las características del invento, de acuerdo con un ejemplo preferente de realización práctica del mismo, se acompaña como parte integrante de dicha descripción, un único dibujo en donde con carácter ilustrativo y no limitativo, se ha representado esquemáticamente una instalación para la puesta en practica del procedimiento para la obtención de tubérculos aromatizados objeto de la presente invención. To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, a single drawing is attached as an integral part of said description where Illustrative and non-limiting, an installation for the implementation of the process for obtaining flavored tubers object of the present invention has been schematically represented.

REALIZACIÓN PREFERENTE DE LA INVENCIÓN PREFERRED EMBODIMENT OF THE INVENTION

De acuerdo con una realización preferente de la invención, tras la selección, lavado y preparación de los tubérculos (1), como por ejemplo las citadas patatas, éstos se introducen en el seno de una cámara (2) dotada de medios (3) de climatización, de cualquier tipo convencional, que permitan mantener en el seno de la cámara (2) una temperatura que oscilará entre 0° y 14° C. According to a preferred embodiment of the invention, after the selection, washing and preparation of the tubers (1), such as said potatoes, they are introduced into a chamber (2) provided with means (3) of HVAC, of any conventional type, which allows a temperature ranging between 0 ° and 14 ° C to be maintained within the chamber (2).

En el seno de la cámara (2) se establecen una pluralidad de bandejas (4) preferentemente materializadas en plataformas de rodillos (5), debidamente motorizados para suministrar en todo momento, o cuando se estime conveniente, movimiento giratorio a los tubérculos (1). Within the chamber (2) a plurality of trays (4) preferably materialized on roller platforms (5) are established, duly motorized to supply at all times, or when deemed convenient, rotational movement to the tubers (1) .

La cámara (2) cuenta con un cajón accesorio (6), que puede quedar situado en el interior de la misma, o bien en el exterior, como en el caso de la figura, cajón o receptáculo (6) en cualquier caso dotado de una comunicación The chamber (2) has an accessory drawer (6), which can be located inside it, or outside, as in the case of the figure, drawer or receptacle (6) in any case equipped with a communication

(7) con la cámara (2), y destinado a recibir en su interior a los productos de (7) with the camera (2), and intended to receive inside the products of

origen biológico (8) de los que han de desprenderse los terpenos. biological origin (8) from which terpenes have to be released.

Este cajón o receptáculo (6) está a su vez dotado de medios de 5 climatización (9) de cualquier tipo convencional, para mantener en su interior una temperatura que oscilará a su vez entre 14° y 30° C. This drawer or receptacle (6) is in turn equipped with means of air conditioning (9) of any conventional type, to maintain in its interior a temperature that will in turn oscillate between 14 ° and 30 ° C.

Una toma de aire exterior (10), asistida por un filtro orgánico (11) para eliminar o minimizar posibles impurezas, y un regulador (12) de An outside air intake (10), assisted by an organic filter (11) to eliminate or minimize possible impurities, and a regulator (12) of

10 circulación de aire, determinarán un arrastre controlado de los terpenos desprendidos de los productos de origen biológico (10), creándose en el seno de la cámara principal (2), donde se encuentran los tubérculos, una atmósfera saturada de terpenos. 10 air circulation, will determine a controlled drag of the terpenes detached from the products of biological origin (10), being created within the main chamber (2), where the tubers are found, an atmosphere saturated with terpenes.

15 La estructuración descrita, con los parámetros citados, permite que al cabo de un periodo de tiempo del orden de 30 días, los tubérculos (1) se hayan impregnado debidamente de los terpenos o isoprenoides desprendidos del producto biológico (8) para su correcta aromatización y saborización. 15 The structuring described, with the aforementioned parameters, allows that after a period of time of the order of 30 days, the tubers (1) have been properly impregnated with the terpenes or isoprenoids detached from the biological product (8) for their correct aromatization and flavoring.

Claims (1)

REIVINDICACIONES
1a._ Procedimiento para la obtención de tubérculos aromatizados y saborizados, que estando concebido para consegUIr la aromatización/saborización a expensas de los terpenos suministrados por productos de origen biológico, se caracteriza porque en el mismo se establecen las siguientes fases operativas:
1a._ Procedure for obtaining flavored and flavored tubers, which being designed to achieve aromatization / flavoring at the expense of terpenes supplied by products of biological origin, is characterized in that the following operational phases are established therein: Selección, lavado y preparación de los tubérculos, como por ejemplo patatas. Introducción de dichos tubérculos en una cámara climatizada, con una temperatura comprendida entre 0° y 14°C. Sometimiento de dichos tubérculos a una movilización en sentido giratorio para que su superficie de apoyo sobre los medios de sustentación del mismo sea permanentemente variable. Paralela introducción de los productos de ongen biológico generadores de los terpenos en un receptáculo integrado o complementario de la cámara que alberga los tubérculos, donde dichos productos de origen biológico se mantienen a una temperatura comprendida entre 14° y 30°C. Circulación de aire exterior, a través del citado receptáculo contenedor de los productos de origen biológico, para arrastre de los terpenos hacia la cámara contenedora de los tubérculos, de manera que en ésta última se establece permanentemente una atmósfera saturada de terpenos. Selection, washing and preparation of tubers, such as potatoes. Introduction of these tubers in a heated chamber, with a temperature between 0 ° and 14 ° C. Submission of said tubers to a mobilization in a rotating direction so that their support surface on the support means thereof is permanently variable. Parallel introduction of the biological ongen products generating the terpenes in an integrated or complementary receptacle of the chamber that houses the tubers, where said products of biological origin are kept at a temperature between 14 ° and 30 ° C. External air circulation, through the aforementioned container receptacle of the products of biological origin, for dragging the terpenes into the tubing containing chamber, so that a saturated atmosphere of terpenes is permanently established in the latter. 2a._ Procedimiento para la obtención de tubérculos aromatizados y 2a._ Procedure for obtaining flavored tubers and saborizados, según reivindicación 1, caracterizado porque la corriente de aire que atraviesa el receptáculo contenedor de los productos de origen biológico flavored according to claim 1, characterized in that the air flow through the container receptacle of products of biological origin suministradores de los terpenos, accede a dicho receptáculo a través de un filtro orgánico y con su caudal debidamente regulado para obtener en la cámara contenedora de los tubérculo la atmósfera saturada de terpenos prevista. suppliers of the terpenes, access to said receptacle through an organic filter and with its flow properly regulated to obtain the expected saturated terpene atmosphere in the tuber chamber. 3a._ Procedimiento para la obtención de tubérculos aromatizados y saborizados, según reivindicaciones anteriores, caracterizado porque el tiempo de exposición de los tubérculos a la atmósfera saturada de terpenos es del orden de 30 días. 3a._ Procedure for obtaining flavored and flavored tubers, according to previous claims, characterized in that the exposure time of the tubers to the saturated atmosphere of terpenes is of the order of 30 days.
ES201031908A 2010-12-22 2010-12-22 PROCEDURE FOR OBTAINING AROMATIZED TUBERCULOS Expired - Fee Related ES2385166B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES201031908A ES2385166B1 (en) 2010-12-22 2010-12-22 PROCEDURE FOR OBTAINING AROMATIZED TUBERCULOS
PCT/ES2011/070879 WO2012085317A1 (en) 2010-12-22 2011-12-19 Method for preparing scented and flavored tubers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201031908A ES2385166B1 (en) 2010-12-22 2010-12-22 PROCEDURE FOR OBTAINING AROMATIZED TUBERCULOS

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ES2385166A1 ES2385166A1 (en) 2012-07-19
ES2385166B1 true ES2385166B1 (en) 2013-01-28

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WO (1) WO2012085317A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104287075A (en) * 2014-09-19 2015-01-21 福建省农业科学院果树研究所 Method for coloring prunus salicina fruits red

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5139562A (en) * 1990-12-19 1992-08-18 The United States Of America As Represented By The Secretary Of Agriculture Inhibition of potato spouting using volatile monoterpenes
NL9301703A (en) * 1993-10-04 1995-05-01 Chemische Pharmaceutische Ind Sprout inhibitor suitable for inhibiting the germination of potatoes.
US5436226A (en) * 1993-11-03 1995-07-25 The United States Of America, As Represented By The Secretary Of Agriculture Natural suppression of sprouting in stored potatoes using jasmonates
US5811372A (en) * 1997-05-21 1998-09-22 Platte Chemical Company Method of controlling sprout formation in potatoes by selective application of chlorpropham, carvone, benzothiazole and ethylene
US6723364B1 (en) * 1998-12-03 2004-04-20 Xeda International Fog treatment method using a liquid composition for treating fruits and vegetables and implementing device
WO2001072129A1 (en) * 2000-03-28 2001-10-04 Council Of Scientific And Industrial Research Acyclic monoterpenes as anti-sprouting agents for potato tubers
FR2863825B1 (en) * 2003-12-18 2007-02-16 Xeda International CIPC SOLUTIONS AND A TERPENE OR A TERPENIC OIL AND THEIR USES FOR THE TREATMENT OF ANTIGERMINATIVE BULBS OR TUBERS
FR2886516B1 (en) * 2005-06-02 2007-10-05 Xeda Internat Sa PROCESS FOR THE ANTI -MINMINATION AND / OR BIOCIDAL TREATMENT OF BULBS OR TUBERS USING CIPC AND TERPENE OR TERPENIC OIL
FR2956007B1 (en) * 2010-02-08 2012-03-16 Xeda International METHOD OF TREATING ANTIGERMINATIVE AND POSSIBLY FUNGICIDE OF BULBS AND / OR TUBERS USING CLOTH OIL AND MINT OIL

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Publication number Publication date
WO2012085317A1 (en) 2012-06-28
ES2385166A1 (en) 2012-07-19

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