ES2610567R1 - Procedimiento para la esferificación del pimentón, y producto así obtenido - Google Patents

Procedimiento para la esferificación del pimentón, y producto así obtenido Download PDF

Info

Publication number
ES2610567R1
ES2610567R1 ES201600873A ES201600873A ES2610567R1 ES 2610567 R1 ES2610567 R1 ES 2610567R1 ES 201600873 A ES201600873 A ES 201600873A ES 201600873 A ES201600873 A ES 201600873A ES 2610567 R1 ES2610567 R1 ES 2610567R1
Authority
ES
Spain
Prior art keywords
paprika
twenty
phase
temperature
sodium alginate
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
Application number
ES201600873A
Other languages
English (en)
Other versions
ES2610567A2 (es
ES2610567B1 (es
Inventor
Luisa SANCHEZ GARCÍA
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.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to ES201600873A priority Critical patent/ES2610567B1/es
Publication of ES2610567A2 publication Critical patent/ES2610567A2/es
Publication of ES2610567R1 publication Critical patent/ES2610567R1/es
Application granted granted Critical
Publication of ES2610567B1 publication Critical patent/ES2610567B1/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Compounds Of Alkaline-Earth Elements, Aluminum Or Rare-Earth Metals (AREA)

Abstract

La presente patente versa sobre un procedimiento para la esferificación del pimentón, y el producto así obtenido, integrado por varias fases, en una primera fase el pimentón sólido o en polvo se mezcla con el espesante natural denominado Alginato Sódico, durante un periodo de tiempo comprendido entre cinco y diez minutos. La temperatura de las sustancias durante esta fase del proceso es una temperatura de entre veinte a veinticinco grados centígrados.#En una segunda fase, y aparte, se elabora una disolución de cloruro cálcico en agua, la cual se mezcla, durante un periodo de tres a cinco minutos. La temperatura de las sustancias mezcladas es de entre veinte a veinticinco grados centígrados.#En una tercera fase del proceso, la mezcla resultante de Alginato Sódico y pimentón, se vierte lentamente en gotas, sobre la disolución de cloruro cálcico y agua, para que la mezcla de Alginato Sódico y pimentón se gelatinice.
ES201600873A 2016-10-07 2016-10-07 Procedimiento para la esferificación del pimentón, y producto así obtenido Active ES2610567B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201600873A ES2610567B1 (es) 2016-10-07 2016-10-07 Procedimiento para la esferificación del pimentón, y producto así obtenido

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201600873A ES2610567B1 (es) 2016-10-07 2016-10-07 Procedimiento para la esferificación del pimentón, y producto así obtenido

Publications (3)

Publication Number Publication Date
ES2610567A2 ES2610567A2 (es) 2017-04-28
ES2610567R1 true ES2610567R1 (es) 2017-05-24
ES2610567B1 ES2610567B1 (es) 2018-01-25

Family

ID=58580590

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201600873A Active ES2610567B1 (es) 2016-10-07 2016-10-07 Procedimiento para la esferificación del pimentón, y producto así obtenido

Country Status (1)

Country Link
ES (1) ES2610567B1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2704200A1 (es) * 2018-02-23 2019-03-14 Sacristan Brian Montoya Esferificación de crustáceos y moluscos

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5252351A (en) * 1986-06-19 1993-10-12 Cox James P Cohesive vegetable products and process for manufacture
ES2044659T3 (es) * 1990-07-24 1994-01-01 Nestle Sa Procedimiento para la preparacion de pastas alimenticias aromatizadas .
EP1800547A2 (de) * 2005-12-20 2007-06-27 Cavis Microcaps GmbH Gewürzmischung für Lebensmittel
WO2009062254A1 (en) * 2007-11-14 2009-05-22 The University Of Queensland Device and method for preparing microparticles

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5252351A (en) * 1986-06-19 1993-10-12 Cox James P Cohesive vegetable products and process for manufacture
ES2044659T3 (es) * 1990-07-24 1994-01-01 Nestle Sa Procedimiento para la preparacion de pastas alimenticias aromatizadas .
EP1800547A2 (de) * 2005-12-20 2007-06-27 Cavis Microcaps GmbH Gewürzmischung für Lebensmittel
WO2009062254A1 (en) * 2007-11-14 2009-05-22 The University Of Queensland Device and method for preparing microparticles

Also Published As

Publication number Publication date
ES2610567A2 (es) 2017-04-28
ES2610567B1 (es) 2018-01-25

Similar Documents

Publication Publication Date Title
CL2018001549A1 (es) Mezcla de hmos
BR112018068126A2 (pt) sistemas e métodos para a produção e liberação de pasta fluida gelada medicinal
ZA201608077B (en) Combination, composition, and method of administering the combination or composition to animals
ECSP088783A (es) Derivados de estirilpiridina y sus usos para unión a placas amiloides y obtención de imágenes de las mismas
AR110640A1 (es) Método para producir cristales de alulosa
BR112017014280A2 (pt) métodos de transdiferenciação e métodos de uso da mesma
BR112016013322A2 (pt) Métodos para preparação de uma composição seca e para reconstituir uma composição seca, composição seca, uso de uma composição seca, e, kit
GB202011795D0 (en) Preparation and composition of medium chain triglycerides containing substantial amount of lauric acid
AR103235A1 (es) Agente de turbidez a base de almidón para bebidas en polvo
ES2610567R1 (es) Procedimiento para la esferificación del pimentón, y producto así obtenido
AR109379A2 (es) Mezcla seca en forma de partículas para la preparación de alimentos líquidos con burbujas de gas dispersas
CL2015000957A1 (es) Métodos para reducir la formación de encrustante
CL2014002593A1 (es) Cuerpo de construcción tridimensional, está conformado de cortes de material en forma de placas unidas entre sí con los lados angostos opuestos mutuamente adyacentes de forma desmontable sin cola, mediante un herraje de unión atornillada.
MX2018003356A (es) Metodos de fabricacion de solidos de triamina.
UA107638C2 (uk) Спосіб заповнення порожнинних утворень у метафізарних (трабекулярних) ділянках кісток кальцієм
AR099026A1 (es) Sorbente para compuestos halogenados
EA201600383A1 (ru) Способ и препарат для лечения артритов и артрозов
BR112016024574A2 (pt) granulado de dissolução rápida
ES2464693B1 (es) Composición fundente para eliminar o prevenir la formación de hielo o nieve
RU2012141397A (ru) Способ получения яичного рулета "длинное яйцо"
UA98847U (en) The method of water treatment for making beverages
MX2016006265A (es) Composicion de gelatina mejorada.
Dai et al. Ionic association characteristics in mixed chloride saline solution: ab initio and classical molecular dynamics simulation
RU2014141871A (ru) Способ получения вещества для разрушения микроциркуляторного русла удаляемого кожного образования
PL408047A1 (pl) Sposób wytwarzania lodów spożywczych

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 2610567

Country of ref document: ES

Kind code of ref document: B1

Effective date: 20180125