ES2474365A1 - Sweet old fruit vinegar (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Sweet aged fruit vinegar, of the type used as seasoning, which is characterized in that it comprises one liter of fig vinegar and 600 grams of sweetener, and where, for its manufacture, the vinegar and the sweetener are dissolved in a cooking vessel at a temperature between 40º -100ºC until reaching a value of the order of 40 to 80º brix. (Machine-translation by Google Translate, not legally binding)

Description

Sweet Aged Fruit Vinegar

FIELD OF THE INVENTION

The present invention develops the characteristics of a sweet aged fruit vinegar and its manufacturing process. Said sweet aged fruit vinegar is especially suitable for dressing salads, giving a special taste to meat, fish, etc.

This sweet aged fruit vinegar has the particularity of obtaining an original flavor with a touch of acidity and at the same time sweet.

BACKGROUND

Vinegar is one of the oldest fermented products used by man, and its name derives from the term sour wine. It is and has been used throughout history as a condiment, salad dressing and vegetable and meat preservative agent.

Vinegar is defined as "a liquid suitable for human consumption, produced by raw materials of agricultural origin, containing starch and sugars, by a double fermentation process (alcoholic and acetic) and containing a specific amount of acetic acid."

Vinegar is produced by two fermentations, the first corresponds to the conversion of fermentable sugars to ethanol by yeasts, of the genus Saccharomyces mainly. The second fermentation takes place from the oxidation of ethanol by bacteria, of the genus Acetobacter.

On the other hand, and as an example of fruits from which to make vinegar, figs are the infrutescences of the fig tree (tree belonging to the Mor�ceas family). The fig is considered indigenous to western Asia and has been distributed by man throughout the Mediterranean area, its fruits being highly appreciated by the different cultures that have settled on the shores of this sea over the years.

DESCRIPTION OF THE INVENTION

The present invention develops the characteristics of a sweet aged fruit vinegar and its manufacturing process. The invention contemplates the use of any vinegar extracted from fruits for its elaboration.

Said sweet aged fruit vinegar is especially suitable for dressing salads, giving a special taste to meats, fish, cheeses, fruit salad, ice cream, accompanying sauces, etc.

Being its main component a fruit vinegar, this sweet aged fruit vinegar has the particularity of obtaining an original flavor with a touch of acidity and at the same time sweet.

The sweet aged fruit vinegar of this invention incorporates vinegar extracted from fruits and sugar (or any other sweetener), and its manufacturing process consists of cooking the vinegar next to the sugar at a temperature between 40� and 100� C. It is treated to obtain a homogeneous mixture of the sweet old-fashioned vinegar of fruits that reaches a value of between 40 and 80 �BRIX (total ratio of sucrose dissolved in a liquid) and suitable properties.

2

PREFERRED EMBODIMENT

Sweet aged fruit vinegar is composed of:

•

1 liter fig vinegar.

•

600 grams of sugar (or any other type of sweeteners such as fructose, sucrose, honey, etc.).

The quantities given define the approximate proportion that is followed to manufacture different quantities of this sweet aged fruit vinegar.

As mentioned, the invention contemplates the use in its formulation of any type of vinegar extracted from fruits, as well as any type of sweetener. In addition, we take into account how many details and variations do not significantly alter the essence of the product.

The process of making sweet fruit aged vinegar consists in dissolving fruit vinegar and sugar in a cooking vessel, in which the mixture will be removed to dissolve the sugar and achieve a homogeneous mixture. The mixture is subjected to a cooking process at a temperature between 40� and 100� C for several hours, until the sweet aged fruit vinegar reaches a value between 40 and 80 �BRIX (total ratio of sucrose dissolved in a liquid) and suitable properties.

The product obtained has a greater consistency and viscosity due to the evaporation suffered during cooking and the addition of sugar to the whole. In addition, the sugar (or other type of sweetener) incorporated into the mixture results in a characteristic taste of sweet aged fruit vinegar.

Sweet aged fruit vinegar is made with the best raw material, and following a manufacturing process in which it is not necessary to use colorings, preservatives or flavor enhancers (although its use may be optional).

With a view to its conservation, commercialization and distribution, sweet aged fruit vinegar is packaged in suitable containers (usually glass bottles) according to the characteristics of the product.

3

Claims (6)

1.- Sweet old-fashioned fruit vinegar, of the type used as seasoning, which is characterized in that it comprises 600 grams of sweetener dissolved in a liter of fig vinegar. 5 2. Method of obtaining vinegar of claim 1 wherein the vinegar and the sweetener are dissolved in a cooking vessel at a temperature between 40�-100� C until reaching a value of the order of 40 to 80 �BRIX. 3. Vinegar according to claim 1 wherein the sweetener is sugar. 4. Vinegar according to claim 1 wherein the sweetener is fructose. 5. Vinegar according to claim 1 wherein the sweetener is sucrose. fifteen 6. Vinegar according to claim 1 wherein the sweetener is honey. 4 SPANISH OFFICE OF THE PATENTS AND BRAND Application No.: 201300067 SPAIN Date of submission of the application: 08.01.2013 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: See Additional Sheet RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

CN 102475327 A (WEIHAI XINYI BIOLOG TECHNOLOGY CO LTD) 30.05.2012, (summary) EPODOC DATABASE [online], Retrieved from: EPOQUENET, E.P.O., [retrieved 06.06.2013]. 1.3-6

Y

"CUINA DE LA DOLORSS BLOG" [online] 02.06.2009 [Retrieved on 06.25.2013]. Recovered from the Internet: <URL: http: //blogdecuina.blogspot.com.es/2009/06/reduccion-vinagre-de-modena.html> 2

Y

"LAZY BLOG -The Pakus recipes-" [online] "How to make wine reduction" 05/18/2010. [Retrieved on 06/25/2013]. Recovered from the Internet: <URL: http://www.lazyblog.net/2010/05/como-hacer-reduccion-de-vino.html> 2

X

CASA DA PRISCA [online] "Gastronomic Relics and Palate of Excel" 2012. [Retrieved on 06.25.2013]. Recovered from the Internet: <URL: http: //casadaprisca.force.com/productDetails? Sct = a03D000000Jz7oxIAB & l = en & pid = a02D000000AAT2uIAH> 1.3-6

TO

KR 100767626 B1 (RES INST OT FUTURE IND TECHNOL et al.) 17.10.2007, (summary) EPODOC DATABASE [online], Recovered from: EPOQUENET, E.P.O., [retrieved 06.06.2013]. 1-6

TO

KR 100267484 B1 (HANKOOK PHARM LTD et al.) 16.10.2000, (summary) EPODOC DATABASE [online], Recovered from: EPOQUENET, E.P.O., [retrieved on 06.26.2013]. 1-6

TO

KR 20110098483 A (DAESANG CORP et al.) 01.09.2011, (summary) WPI DATABASE [online], Thomson Corp., Philadelphia, USA, [retrieved 06.06.2013]. Recovered from WPI in EPOQUENET, (EPO), DW201240, ACCESS No. 2011-L85141. 1-6

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 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 27.06.2013

Examiner A. Maquedano Herrero Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201300067 CLASSIFICATION OBJECT OF THE APPLICATION C12J1 / 08 (2006.01) A23L1 / 24 (2006.01) C12J1 / 00 (2006.01) Minimum documentation sought (classification system followed by classification symbols) C12J, A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI, FSTA State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201300067 Date of Completion of Written Opinion: 06.27.2013 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-6 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-6 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. State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201300067 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

CN 102475327 A (WEIHAI XINYI BIOLOG TECHNOLOGY CO LTD) 05.30.2012

D02

"CUINA DE LA DOLORSS BLOG" [online] 02.06.2009 [Retrieved on 06.25.2013]. Recovered from the Internet: <URL: http: //blogdecuina.blogspot.com.es/2009/06/reduccion-vinagrede-modena.html>

D03

"LAZY BLOG -The Pakus recipes-" [online] "How to make wine reduction" 05/18/2010. [Retrieved on 06/25/2013]. Recovered from the Internet: <URL: http://www.lazyblog.net/2010/05/como-hacer-reduccion-devino.html>

D04

CASA DA PRISCA [online] "Gastronomic Relics and Palate of Excel" 2012. [Retrieved on 06.25.2013]. Recovered from the Internet: <URL: http: //casadaprisca.force.com/productDetails? Sct = a03D000000Jz7oxIAB & l = en & pid = a02D000000AAT2uIAH>

D05

KR 100767626 B1 (RES INST OT FUTURE IND TECHNOL et al.) 17.10.2007

D06

KR 100267484 B1 (HANKOOK PHARM LTD et al.) 16.10.2000

D07

KR 20110098483 A (DAESANG CORP et al.) 01.09.2011

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 application claims a fig vinegar in which sweetener has been dissolved and its manufacturing process. This procedure is actually what is called a reduction in cooking. That is, add a sweetener (sugar or honey claimed) to the fig vinegar, heat the solution and let it cool once the desired density of the product is obtained. In the prior art, fig vinegars to which sugar and / or honey (D01) have been added are known. In this case, there is no express mention of heating, although it is a summary of a Chinese product patent, not a procedural one, so it anticipates the product claims of the application, but not the procedural one. On the other hand, fig vinegar reductions that are marketed as such (D04) are known, although the process for obtaining this product described in D04 is not explained. In D03 it is explained how to obtain a wine reduction by adding sugar to it and heating until a thick sauce is obtained. It is also explained that reductions of vinegar or balsamic vinegar can be obtained following the same procedure and replacing the wine with vinegar or balsamic vinegar respectively. In D02 the procedure for obtaining a reduction of Modena balsamic vinegar is explained by adding sugar to it and heating to concentrate the solution. Given that fig vinegar reduction is known (D04) and that the procedure for reducing different types of vinegar is widely known, using the addition of a sweetener and applying heat, it seems obvious to the eyes of an expert in the matter to apply that procedure to a fig vinegar as it is carried out in the application and thus obtaining the product object of the invention of this application. Therefore, claims 1-6 are considered to meet the requirement of novelty within the meaning of article 6.1 of Law 11/1986, but not that of inventive activity within the meaning of article 8.1 of Law 11/1986. State of the Art Report Page 4/4