ES2525407A1 - Procedure for the preparation of a compound for vegetable aromatization, installation for the application of such aromatic composite and support employee (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure for the preparation of a compound for vegetable aromatization, installation for the application of such aromatic composite and support employee (Machine-translation by Google Translate, not legally binding) Download PDFInfo
- Publication number
- ES2525407A1 ES2525407A1 ES201431213A ES201431213A ES2525407A1 ES 2525407 A1 ES2525407 A1 ES 2525407A1 ES 201431213 A ES201431213 A ES 201431213A ES 201431213 A ES201431213 A ES 201431213A ES 2525407 A1 ES2525407 A1 ES 2525407A1
- Authority
- ES
- Spain
- Prior art keywords
- vegetables
- aromatic compound
- support
- compound
- container
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 20
- 150000001875 compounds Chemical class 0.000 title claims abstract description 10
- 238000009434 installation Methods 0.000 title claims abstract description 9
- 125000003118 aryl group Chemical group 0.000 title claims 2
- 238000005899 aromatization reaction Methods 0.000 title abstract description 7
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000002131 composite material Substances 0.000 title 1
- 150000001491 aromatic compounds Chemical class 0.000 claims abstract description 38
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 239000000341 volatile oil Substances 0.000 claims abstract description 16
- 238000002803 maceration Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 230000002745 absorbent Effects 0.000 claims description 2
- 239000002250 absorbent Substances 0.000 claims description 2
- 230000004888 barrier function Effects 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000019568 aromas Nutrition 0.000 claims 1
- 241000208822 Lactuca Species 0.000 abstract description 5
- 235000003228 Lactuca sativa Nutrition 0.000 abstract description 5
- 150000003505 terpenes Chemical class 0.000 description 9
- 239000012530 fluid Substances 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 5
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 4
- 235000007586 terpenes Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
Abstract
Description
P201431213 P201431213
08-08-2014 08-08-2014
PROCEDIMIENTO DE PREPARACIÓN DE UN COMPUESTO PARA AROMATIZACIÓN DE HORTALIZAS, INSTALACIÓN PARA LA APLICACIÓN DE DICHO COMPUESTO AROMATICO Y SOPORTE EMPLEADO PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT
OBJETO DE LA INVENCIÓN OBJECT OF THE INVENTION
La presente invención se refiere a un procedimiento de preparación de un compuesto aromático, previsto éste para posibilitar la saborización y aromatización de hortalizas y aumentar además la duración del alimento con la máxima frescura, desde su recolección hasta su consumo. El procedimiento se basa en preparar y mezclar aceites vegetales para consumo humano y aceites esenciales. The present invention relates to a process for preparing an aromatic compound, which is intended to enable the flavoring and aromatization of vegetables and also increase the duration of the food with maximum freshness, from collection to consumption. The procedure is based on preparing and mixing vegetable oils for human consumption and essential oils.
Es también objeto de la invención proporcionar una instalación para la aplicación del compuesto aromático obtenido mediante el procedimiento anterior y el soporte impregnado del compuesto aromático obtenido. It is also the object of the invention to provide an installation for the application of the aromatic compound obtained by the above procedure and the support impregnated with the aromatic compound obtained.
El compuesto aromático preparado mediante el procedimiento de la invención es un fluido oleoso compuesto por aceites vegetales para consumo humano y aceites esenciales, actuando los primeros como solución amortiguadora y siendo los segundos, una vez regulados por dicha solución, los encargados de transferir aroma y sabor a las hortalizas comestibles en las que se aplique, preferentemente lechuga, así como canónigos, coliflor, brócoli, apio, etc. The aromatic compound prepared by the process of the invention is an oily fluid composed of vegetable oils for human consumption and essential oils, the former acting as a buffer solution and the latter being, once regulated by said solution, responsible for transferring aroma and flavor to edible vegetables in which it is applied, preferably lettuce, as well as canons, cauliflower, broccoli, celery, etc.
Como es sabido, las hortalizas, una vez recolectadas, deben someterse a procesos para su conservación hasta su definitivo consumo, y en tal sentido, la comercialización de hortalizas tales como lechugas, canónigos, coliflor, brócoli, apio, etc requieren necesariamente el uso de cámaras frigoríficas para su conservación, tanto antes del envasado como durante su As it is known, the vegetables, once collected, must undergo processes for their conservation until their definitive consumption, and in this sense, the commercialization of vegetables such as lettuce, canons, cauliflower, broccoli, celery, etc. necessarily require the use of cold rooms for preservation, both before packaging and during
P201431213 P201431213
08-08-2014 08-08-2014
transporte. Concretamente, en su protocolo tradicional las hortalizas requieren de un tratamiento de pre-enfriado, cuando llegan al almacén, tras su recolección. Así, el objetivo es disminuir la temperatura de la hortaliza antes de su envasado, acción que puede llevarse a efecto durante incluso varios días, perdiéndose este preciado tiempo de su vida útil. transport. Specifically, in their traditional protocol, vegetables require a pre-cooled treatment, when they arrive at the warehouse, after collection. Thus, the objective is to reduce the temperature of the vegetable before packing, an action that can take effect for even several days, losing this precious time of its useful life.
Además, el proceso de pre enfriado implica costosas instalaciones y un consumo elevado de energía dando lugar a una mayor contaminación. In addition, the precooling process involves expensive facilities and high energy consumption resulting in increased pollution.
El procedimiento que se preconiza, en combinación con la instalación correspondiente, esta previsto para llevar a cabo la saborización y aromatización de hortalizas, permitiendo aumentar la duración de éstas con la máxima frescura desde su recolección hasta su consumo, de manera que mediante el procedimiento de la invención se ven minimizados los costes ya que se evita la refrigeración del producto antes del envasado, cuestión que implica un ahorro de costosas instalaciones, siendo un procedimiento de la invención natural y respetuoso con el medio ambiente. The procedure that is recommended, in combination with the corresponding installation, is planned to carry out the flavoring and aromatization of vegetables, allowing to increase the duration of these with the maximum freshness from their collection to their consumption, so that through the procedure of the invention costs are minimized since refrigeration of the product before packaging is avoided, an issue that involves saving costly facilities, being a natural and environmentally friendly process of the invention.
Además, en base al procedimiento se consigue un efecto bactericida de la hortaliza en la que se aplica, evitando su oxidación, de manera que al tratarse de un procedimiento natural la vida útil de la hortaliza se ve alargada con unas condiciones de máxima frescura y con total garantía, llegando dicha hortaliza envasada fresca al consumidor, sin necesidad de conservarla en cámaras frigoríficas antes del envasado como se requiere tradicionalmente. En definitiva se trata de un procedimiento que implica un elevado ahorro de costes de refrigeración, aumentando la longevidad de las hortalizas y manteniendo su frescura. In addition, based on the procedure a bactericidal effect of the vegetable in which it is applied is achieved, avoiding its oxidation, so that since it is a natural procedure the useful life of the vegetable is extended with conditions of maximum freshness and with total guarantee, reaching said fresh packaged vegetable to the consumer, without the need to keep it in cold stores before packaging as traditionally required. In short, it is a procedure that implies a high cost savings of refrigeration, increasing the longevity of the vegetables and maintaining their freshness.
Mas concretamente, el procedimiento de preparación del compuesto aromático para su aplicación en hortalizas, se basa en disponer, en un depósito opaco, aceites vegetales para consumo humano, depósito que se cierra una vez introducidos los aceites vegetales, para someterlo a un calentamiento mediante calefactor hasta alcanzar temperaturas comprendidas entre los 31º y 37º C, manteniéndose en ese estado durante un tiempo More specifically, the process of preparing the aromatic compound for application in vegetables, is based on having, in an opaque deposit, vegetable oils for human consumption, a tank that closes once the vegetable oils have been introduced, to be subjected to heating by heating until reaching temperatures between 31º and 37º C, staying in that state for a while
P201431213 P201431213
08-08-2014 08-08-2014
comprendido entre 4 y 72 horas. La misma operación se realiza con aceites esenciales, aunque de forma independiente, es decir en otro depósito opaco que se cierra una vez se han vertido los aceites esenciales en su interior, y se somete a calentamiento hasta alcanzar una temperatura comprendida entre 25º y 40º C, durante un periodo de tiempo comprendido entre 3 y 24 horas. between 4 and 72 hours. The same operation is performed with essential oils, although independently, that is to say in another opaque tank that closes once the essential oils have been poured inside, and is subjected to heating until it reaches a temperature between 25º and 40º C , for a period of time between 3 and 24 hours.
Después de esas fases del proceso y de los tiempos transcurridos, los aceites, de forma independiente, se someten a un filtrado para eliminar posibles impurezas, pasando a continuación a un contador volumétrico, también independiente, con un porcentaje entre el 1% y 99% tanto de aceites vegetales como de aceites esenciales. After these phases of the process and the elapsed times, the oils, independently, are subjected to a filtration to eliminate possible impurities, then going to a volumetric counter, also independent, with a percentage between 1% and 99% both vegetable oils and essential oils.
Así, una vez conseguida la proporcionalidad deseada de los aceites vegetales y aceites esenciales, y mezclados ambos compuestos en un nuevo depósito común, se somete la mezcla a una maceración durante un periodo de tiempo comprendido entre 5 y 28 días, y a una temperatura comprendida entre 28º y 45º C. Thus, once the desired proportionality of the vegetable oils and essential oils has been achieved, and mixed both compounds in a new common tank, the mixture is subjected to a maceration for a period of time between 5 and 28 days, and at a temperature between 28º and 45º C.
Transcurrido ese tiempo se lleva a cabo una bajada gradual de la temperatura hasta que la mezcla o compuesto coincida con la temperatura ambiente, obteniéndose así un compuesto aromático como fluido oleoso. After that time a gradual decrease in temperature is carried out until the mixture or compound coincides with the room temperature, thus obtaining an aromatic compound as an oily fluid.
El compuesto aromático obtenido es dosificado desde el depósito de maceración hasta un soporte constituido por un material absorbente de origen orgánico, preferentemente algodón, estando ese soporte cubierto parcialmente en su superficie por una película impermeable que actuará de barrera, actuando la emisión de su efluvio por el resto de la superficie liberada de dicho film o película. The aromatic compound obtained is dosed from the maceration tank to a support constituted by an absorbent material of organic origin, preferably cotton, said support being partially covered on its surface by an impermeable film that will act as a barrier, the emission of its effluent acting by the rest of the surface released from said film or film.
La película impermeable está presente siempre que el soporte se localiza en el exterior de un envase en el que se introducirán las hortalizas en las que se pretende aplicar el compuesto aromático obtenido, mientras que esta película impermeable no será necesaria aunque si recomendable, cuando el soporte esté localizado dentro del comentado envase, pudiendo ser tanto el soporte como el envase de cualquier forma y tamaño. The waterproof film is present whenever the support is located on the outside of a container in which the vegetables in which it is intended to apply the aromatic compound obtained will be introduced, while this waterproof film will not be necessary but if recommended, when the support It is located inside the commented container, being able to be both the support and the container of any shape and size.
La función del soporte, una vez se ha impregnado con el fluido oleoso de la mezcla o The function of the support, once it has been impregnated with the oily fluid of the mixture or
P201431213 P201431213
08-08-2014 08-08-2014
compuesto obtenido, es liberar de forma pausada los terpenos o isoprenoides en el envase cerrado en el que se encuentran depositadas las hortalizas, de manera tal que esos isoprenoides penetrarán en las células de las hortalizas comestibles que, al hidrolizarse, las dotarán de aroma y sabor como es el caso de la lechuga. compound obtained, is to slowly release the terpenes or isoprenoids in the closed container in which the vegetables are deposited, so that these isoprenoids will penetrate the cells of the edible vegetables that, when hydrolyzed, will provide them with aroma and flavor As is the case with lettuce.
Ventajosamente la cantidad de isoprenoides liberada por el fluido del compuesto aromático, estará ajustada a la cantidad que absorberán las hortalizas por lo que la absorción de isoprenoides será total dentro del envase, evitando con ello la emisión de un posible exceso de isoprenoides a la atmósfera y convirtiendo la invención en un procedimiento limpio desde el punto de vista medio ambiental. Advantageously, the amount of isoprenoids released by the aromatic compound fluid will be adjusted to the amount that the vegetables will absorb so that the absorption of isoprenoids will be total inside the package, thereby avoiding the emission of a possible excess of isoprenoids into the atmosphere and turning the invention into a clean process from the environmental point of view.
El envase en el que se sitúa el soporte, estará afectado de orificios proporcionados en su diámetro, para que permitan la salida de agua originada por la evapotranspiración de las hortalizas, pudiendo tener dicho envase uno o varios orificios que estarán localizados en cualquiera de sus paredes. The container in which the support is placed, will be affected by holes provided in its diameter, so that they allow the exit of water caused by the evapotranspiration of the vegetables, said container being able to have one or several holes that will be located in any of its walls .
La saborización y aromatización de las hortalizas comienza desde que se pone en contacto las mismas con el soporte en el envase, realizándose el transporte hacia su destino en camiones provistos de cámaras frigoríficas, para que durante el desplazamiento se aproveche el frío presente para la trasformación o aromatización de las hortalizas. The flavoring and aromatization of the vegetables starts from the moment they are put in contact with the support in the container, carrying out the transport to their destination in trucks equipped with cold stores, so that during the displacement the cold present is used for the transformation or aromatization of vegetables.
Debe tenerse presente que el soporte siempre mitiga su carga al interior del envase contenedor de las hortalizas, bien estando posicionado en el interior de dicho envase o confrontado, a través de orificios que lo comuniquen con su interior, en el caso de que se posicionara fuera del receptáculo o envase en cuestión. It should be kept in mind that the support always mitigates its load inside the container container of the vegetables, either being positioned inside said container or confronted, through holes that communicate it with its interior, in the event that it is positioned outside of the receptacle or container in question.
Para complementar la descripción que seguidamente se va a realizar 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 To complement the description that is going to be made below and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical realization thereof, it is accompanied as an integral part of said
P201431213 P201431213
08-08-2014 08-08-2014
descripción, un juego de dibujos en donde con carácter ilustrativo y no limitativo, se ha representado lo siguiente: description, a set of drawings where, for illustrative and non-limiting purposes, the following has been represented:
La figura única mostrada en la hoja de planos corresponde a una representación esquemática de lo que se considera la instalación para la preparación y aplicación de un compuesto aromático sobre hortalizas y el soporte impregnado de dicho compuesto. The unique figure shown on the plan sheet corresponds to a schematic representation of what is considered the installation for the preparation and application of an aromatic compound on vegetables and the support impregnated with said compound.
Como se puede ver en la figura referida, la operativa correspondiente al proceso de preparación del compuesto aromático, como fluido oleoso para hortalizas, e instalación para la aplicación de ese compuesto aromático en las propias hortalizas, incluye dos depósitos independientes (1) y (2), con su correspondiente tapón de cierre superior (3) y (4) respectivamente, de manera que en el interior del depósito (1) se depositan aceites vegetales para consumo humano, con la referencia (5). Llevándose a cabo seguidamente el cierre con el tapón (3). As can be seen in the aforementioned figure, the operation corresponding to the process of preparing the aromatic compound, as an oily fluid for vegetables, and installation for the application of that aromatic compound in the vegetables themselves, includes two independent tanks (1) and (2 ), with its corresponding upper closure cap (3) and (4) respectively, so that inside the tank (1) vegetable oils are deposited for human consumption, with the reference (5). The closure is then carried out with the cap (3).
Igualmente, en el depósito (2) se depositan aceites esenciales (6), y a continuación se lleva a cabo el cierre del tapón (4) correspondiente. Likewise, essential oils (6) are deposited in the tank (2), and then the corresponding cap (4) is closed.
El fondo de ambos depósitos (1) y (2) están cerrados mediante las válvulas de descarga (7) y (8), respectivamente, las cuales se mantienen cerradas. La llave de descarga (7) se mantiene cerrada, mientras que la válvula (9) situada superiormente se regula en su apertura con el fin de permitir al salida de gases generados, aliviando así la presión interna; ocurriendo otro tanto con la válvula (10) del depósito (2), que también se regula para aliviar la presión interna. The bottom of both tanks (1) and (2) are closed by means of the discharge valves (7) and (8), respectively, which are kept closed. The discharge key (7) is kept closed, while the valve (9) located above is regulated in its opening in order to allow the generated gases to escape, thus relieving the internal pressure; The same occurs with the valve (10) of the tank (2), which is also regulated to relieve internal pressure.
Los depósitos (1) y (2) son independientes y calefactados, mediante calefactores (11) y (12), respectivamente, de manera que en el depósito (1) deberá alcanzarse una temperatura comprendida entre el 31º y 37º C, manteniendo esa temperatura durante un periodo de tiempo comprendido entre 4 y 72 horas, mientras que el depósito (2) es también calefactado hasta alcanzar una temperatura comprendida entre 25º y 40º C, manteniéndose The tanks (1) and (2) are independent and heated, by means of heaters (11) and (12), respectively, so that in the tank (1) a temperature between 31º and 37º C must be reached, maintaining that temperature for a period of time between 4 and 72 hours, while the tank (2) is also heated until it reaches a temperature between 25º and 40º C, keeping
P201431213 P201431213
08-08-2014 08-08-2014
durante un periodo de tiempo comprendido entre 3 y 24 horas. for a period of time between 3 and 24 hours.
Aplicadas las temperaturas descritas y transcurridos los periodos de tiempo comentados, se mantiene el cierre de las tapas (3) y (4) y se desconectan los calefactores (11) y (12) de los depósitos (1) y (2), realizándose la apertura regulada de las llaves de descarga (7) y (8), transitando los aceites vegetales a través del conducto (13), desde el depósito (1), previo paso por un filtro (14), mientras que los aceites esenciales caen por un conducto (15) previo paso por un filtro (16). Once the described temperatures have been applied and after the aforementioned periods of time have elapsed, the closure of the covers (3) and (4) is maintained and the heaters (11) and (12) of the tanks (1) and (2) are switched off, and the regulated opening of the discharge keys (7) and (8), passing the vegetable oils through the duct (13), from the tank (1), after passing through a filter (14), while the essential oils fall through a conduit (15) prior to passing through a filter (16).
Tanto los aceites vegetales que discurren por el conducto (13) como los aceites esenciales que discurren por el conducto (15), tras su paso por los filtros (14) y (16), respectivamente, alcanzan unos contadores volumétricos (17) y (18) respectivamente, donde se mantienen por el cierre de las válvulas (19) y (20). Así, una vez obtenidas las proporciones deseadas por medio de esos contadores volumétricos (17) y (18), se procede a la apertura de los aceites vegetales y aceites esenciales previa apertura de las llaves (19) y (20), alcanzando ambos aceites un depósito común (21), obteniéndose así el compuesto aromático (22) como mezcla de ambos componentes siendo un fluido oleoso en el depósito comentado Both the vegetable oils that run through the duct (13) and the essential oils that run through the duct (15), after passing through the filters (14) and (16), respectively, reach volumetric meters (17) and ( 18) respectively, where they are maintained by closing the valves (19) and (20). Thus, once the desired proportions have been obtained through these volumetric meters (17) and (18), the vegetable oils and essential oils are opened after opening the keys (19) and (20), reaching both oils a common deposit (21), thus obtaining the aromatic compound (22) as a mixture of both components being an oily fluid in the aforementioned deposit
- (21) (twenty-one)
- en el que se ha previsto una salida con una válvula de descarga (25). in which an outlet with a discharge valve (25) is provided.
El depósito (21) está calefactado mediante un calefactor (23) y se ha previsto una válvula The tank (21) is heated by a heater (23) and a valve is provided
- (24) (24)
- situada superiormente que se regula en su apertura con el fin de permitir la salida de gases generados, aliviando la presión interna. Además, en el depósito (21) se ha previsto una válvula de descarga (25) para la posterior salida del compuesto aromático (22). located superiorly that is regulated in its opening in order to allow the output of generated gases, relieving internal pressure. In addition, a discharge valve (25) is provided in the tank (21) for the subsequent exit of the aromatic compound (22).
En ese depósito (21) la mezcla o compuesto aromático (22) es calentado por medio de un calefactor hasta alcanzar una temperatura comprendida entre 28º y 45º centígrados, y durante un tiempo comprendido entre 5 y 28 días, de manera que transcurrido este tiempo y a esa temperatura, se desconectará el calefactor correspondiente y se iniciará un descenso controlado de temperatura del compuesto aromático oleoso (22) contenido en el depósito (21), hasta alcanzar la temperatura ambiente. In that tank (21) the mixture or aromatic compound (22) is heated by means of a heater until it reaches a temperature between 28º and 45º Celsius, and for a time between 5 and 28 days, so that after this time has elapsed at that temperature, the corresponding heater will be switched off and a controlled temperature decrease of the oily aromatic compound (22) contained in the tank (21) will begin, until room temperature is reached.
De esta manera se obtiene el compuesto aromático oleoso (22) preparado para aplicarlo sobre un soporte (27), previa apertura de la válvula (25) establecida al efecto en la salida del In this way the oily aromatic compound (22) prepared to be applied on a support (27) is obtained, after opening the valve (25) established for this purpose at the outlet of the
P201431213 P201431213
08-08-2014 08-08-2014
depósito (21), produciéndose la salida por regulación de la válvula (25) para obtener un goteo (26) controlado del compuesto aromático oleoso (22) sobre el soporte (27), el cual tiene una superficie liberada (28) con un film o película (28’) que se impregna con la dosis deseada de ese compuesto aromático oleoso (22). tank (21), the outlet being produced by regulation of the valve (25) to obtain a controlled drip (26) of the oily aromatic compound (22) on the support (27), which has a surface released (28) with a film or film (28 ') that is impregnated with the desired dose of that oily aromatic compound (22).
5 5
Seguidamente, en el interior de un depósito o envase (29), se sitúan las hortalizas (30), como pueden ser lechugas, colocándose igualmente en el interior el soporte (27) y seguidamente se procede al cierre del envase (29), el cual presenta en sus paredes orificios (31). Así, se inicia en ese momento, la saturación de terpenos en la atmósfera interior del Then, inside a tank or container (29), the vegetables (30) are placed, such as lettuce, the support (27) being placed inside and then the container (29) is closed, the which has holes in its walls (31). Thus, the saturation of terpenes in the interior atmosphere of the
10 envase (29) donde las hortalizas (30) adquieren el aroma y sabor correspondientes proporcionados por el compuesto aromático oleoso (22). 10 container (29) where the vegetables (30) acquire the corresponding aroma and flavor provided by the oily aromatic compound (22).
El soporte (27) comentado también puede situarse en la pared externa del envase (29), según la referencia (32), en donde la superficie liberada (28) del film (28’) será coincidente o The support (27) mentioned can also be placed on the outer wall of the container (29), according to reference (32), where the released surface (28) of the film (28 ’) will be coincident or
15 confrontada con la superficie externa o pared de aplicación del envase (29), contando en este caso con orificios (33), que corresponden a la pared del envase (29), por los que comunicará los terpenos a la atmósfera interior del envase (29), impidiendo el film (28’) que recubre el resto de la superficie del soporte (27) la emanación externa de terpenos. 15 confronted with the external surface or wall of application of the container (29), counting in this case with holes (33), corresponding to the wall of the container (29), by which the terpenes will communicate to the interior atmosphere of the container ( 29), preventing the film (28 ') covering the rest of the surface of the support (27) from the external emanation of terpenes.
20 twenty
Claims (1)
- • •
- Introducción en un depósito de aceites vegetales para consumo humano, calentándose hasta alcanzar una temperatura comprendida entre 31º y 37º C durante un tiempo comprendido entre 40 y 72 horas; Introduction in a tank of vegetable oils for human consumption, heating to reach a temperature between 31º and 37º C for a time between 40 and 72 hours;
- • •
- Introducción de aceites esenciales en un depósito independiente del anterior, calentándose también hasta una temperatura comprendida entre 25º y 40º C, durante un plazo de tiempo comprendido entre 3 y 24 horas; Introduction of essential oils in a tank independent of the previous one, also heating up to a temperature between 25º and 40º C, for a period of time between 3 and 24 hours;
- • •
- Paso de los aceites vegetales y los aceites esenciales, de forma independiente, a través de correspondientes filtros para eliminar posibles impurezas, alcanzado ambos componentes correspondientes contadores volumétricos para conseguir la proporcionalidad deseada, pasando hasta un depósito común donde se mezclan ambos componentes y se mantiene en maceración durante un tiempo comprendido entre 5 y 28 días, a una temperatura comprendida entre 28º y 45º C; Passing of vegetable oils and essential oils, independently, through corresponding filters to eliminate possible impurities, both components corresponding volumetric meters have been reached to achieve the desired proportionality, passing to a common tank where both components are mixed and kept in maceration for a time between 5 and 28 days, at a temperature between 28º and 45º C;
- • •
- Transcurrido el tiempo de maceración, se efectúa una bajada gradual de la temperatura hasta que coincida con la temperatura ambiente, obteniéndose así un compuesto aromático oleoso que se aplica mediante goteo sobre un soporte para la posterior emisión de sus efluvios a través de su superficie. After the maceration time, a gradual decrease of the temperature is carried out until it coincides with the ambient temperature, thus obtaining an oily aromatic compound that is applied by dripping on a support for the subsequent emission of its effluviums through its surface.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201431213A ES2525407B1 (en) | 2014-08-08 | 2014-08-08 | PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT |
| PCT/ES2015/070444 WO2016020566A1 (en) | 2014-08-08 | 2015-06-05 | Method for preparing a compound for flavouring vegetables, installation for the application of said flavouring compound, and support used |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201431213A ES2525407B1 (en) | 2014-08-08 | 2014-08-08 | PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2525407A1 true ES2525407A1 (en) | 2014-12-22 |
| ES2525407B1 ES2525407B1 (en) | 2015-06-16 |
Family
ID=52102314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201431213A Expired - Fee Related ES2525407B1 (en) | 2014-08-08 | 2014-08-08 | PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT |
Country Status (2)
| Country | Link |
|---|---|
| ES (1) | ES2525407B1 (en) |
| WO (1) | WO2016020566A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5863348A (en) * | 1981-10-12 | 1983-04-15 | Toppan Printing Co Ltd | Storage of vegetable |
| JPH11299468A (en) * | 1998-04-27 | 1999-11-02 | Kansai Coke & Chem Co Ltd | Keeping quality improving agent for food |
| WO2003009694A1 (en) * | 2001-07-26 | 2003-02-06 | The United States Of America, As Represented By The Secretary Of Agriculture | Natural, antibacterial composition for produce |
| GB2449876A (en) * | 2007-06-06 | 2008-12-10 | Post Harvest Solutions Ltd | Active packaging materials incorporating micro-porous solids and essential oils |
| CN102018263A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof |
| US20110300265A1 (en) * | 2010-06-08 | 2011-12-08 | Caravan Ingredients Inc. | Pan release compositions for preparation of long shelf life, bakery products |
-
2014
- 2014-08-08 ES ES201431213A patent/ES2525407B1/en not_active Expired - Fee Related
-
2015
- 2015-06-05 WO PCT/ES2015/070444 patent/WO2016020566A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5863348A (en) * | 1981-10-12 | 1983-04-15 | Toppan Printing Co Ltd | Storage of vegetable |
| JPH11299468A (en) * | 1998-04-27 | 1999-11-02 | Kansai Coke & Chem Co Ltd | Keeping quality improving agent for food |
| WO2003009694A1 (en) * | 2001-07-26 | 2003-02-06 | The United States Of America, As Represented By The Secretary Of Agriculture | Natural, antibacterial composition for produce |
| GB2449876A (en) * | 2007-06-06 | 2008-12-10 | Post Harvest Solutions Ltd | Active packaging materials incorporating micro-porous solids and essential oils |
| CN102018263A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof |
| US20110300265A1 (en) * | 2010-06-08 | 2011-12-08 | Caravan Ingredients Inc. | Pan release compositions for preparation of long shelf life, bakery products |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2016020566A1 (en) | 2016-02-11 |
| ES2525407B1 (en) | 2015-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES2578996T3 (en) | Packaging system for perishable goods | |
| WO2009154435A1 (en) | Equipment for ultra-rapid freezing of foods through direct metered contact with liquid nitrogen. | |
| Kesavan et al. | Experimental study on triple pass solar air heater with thermal energy storage for drying mint leaves | |
| ES2368395B1 (en) | Procedure for aromatization and flavoring of cereals. | |
| WO2013021086A2 (en) | Method, unit and device for a treatment involving the drying, curing and preservation of solid or semi-solid foods | |
| ES2654646T3 (en) | Pasteurized packed tobacco | |
| ES2525407A1 (en) | Procedure for the preparation of a compound for vegetable aromatization, installation for the application of such aromatic composite and support employee (Machine-translation by Google Translate, not legally binding) | |
| US11330825B2 (en) | Method of treatment using a biocidal or phytoprotective product, device and corresponding treatment assembly | |
| ES2302369T3 (en) | METHODS AND DEVICES FOR PACKING AND TREATMENT OF LIVE BIVALVES. | |
| CN204087996U (en) | A kind of transformer breather | |
| US1318939A (en) | John e | |
| CN207157932U (en) | Finished tea storage rack | |
| CN109264204B (en) | Environment-friendly fresh-keeping box for boxed flowers | |
| CN207748304U (en) | A kind of vegetables storage device with sterilizing function | |
| ES2704051T3 (en) | Packaged tobacco product that includes pasteurized tobacco | |
| AU2014343727A1 (en) | Pasteurisation of tobacco | |
| CN104584914A (en) | Bacteria-growth-resisting flower pot | |
| CN102530394B (en) | Non-electric freshness and moisture preserving container | |
| JP7132573B2 (en) | Agricultural product storage method for preventing low temperature injury and low temperature injury prevention device using the method | |
| US20230227223A1 (en) | Moisture Regulating Container | |
| ES2435640B1 (en) | Procedure for aromatization, flavoring and bactericidal treatment against egg salmonella, and installation for its implementation. | |
| CN204341686U (en) | A kind of Novel tea caddy | |
| CN103738591A (en) | Featured maize flour preservation technology | |
| RU2156622C1 (en) | Device for sterilization | |
| WO2006128930A2 (en) | Hygienisation and anticontagion method for the permanent protection of perishable products by means of ozonisation treatment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
Ref document number: 2525407 Country of ref document: ES Kind code of ref document: B1 Effective date: 20150616 |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20231227 |