ES2646238A1 - Capsules or spheres that contain a mixture of foods and/or foods and/or beverages and/or other products used in gastronomy and/or other chemical products of conservation and/or interest with natural fruit. (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Truffled spheres or capsules and process for their production in which, on the filling material and/or walls of the spheres or capsules natural truffle is made to act and, the filling material of the spheres or capsules being a mixture of foods and/or meals and/or drinks and/or liquids and other products used in gastronomy and/or other conservation chemicals or interest with natural truffle. (Machine-translation by Google Translate, not legally binding)

Description

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DESCRIPTION

Capsules or spheres that contain a mixture of food and / or foods and / or beverages and / or other products used in gastronomy and / or other chemical products of conservation and / or interest with natural truffle.

Technology Sector

Gastronomy and food.

Background of the invention

Spherification is the process by which substances are encapsulated within a generally gel membrane and, obtaining edible spheres with a special flavor and texture.

Encapsulation is a process by which substances are introduced into capsules.

According to Wikipendia, "Spherification (of providing a sphere shape) is a culinary technique used primarily in modern cuisine. Spherification is a fairly old technique (patented in 1946 by Peschardt, WJM," Manufacture of artificial edible cherries. "US Pa. 2,403,547) for the preparation of certain dishes in which it is desired to imitate a shape, and texture, very similar to fish roe Encapsulation with gelatin textures is a technique that makes flavors appear suddenly in the mouth. The technique is used since the 90s in haute cuisine in the preparation of various foods (usually Kquidos) such as wines, fruit or vegetable juices, etc. In this way you can obtain, apple caviar (apple juice) , contribution caviar (made with contribution wine), tea caviar (made with green tea), coffee caviar, etc. "

There are many spherification procedures (direct or inverse) or encapsulation (physical processes such as spray drying, extrusion or spray coating, physical-chemical as simple or complex coacervation and entrapment in liposomes or chemical) of food, beverages or liquids.

There are numerous patents that have such encapsulation or staging procedures such as, application No. P200803678 on "procedure for the preparation of truffle spheres", No. P0525725 on "soft capsule manufacturing ice cream", No. P0435966 on "procedure for preparing reaction products dispensable in alginates", No. P200930274 on "stabilization process of spheres formed from liquid with alcoholic content" and, others.

But the object of this patent application is not such procedures. The object of the present application is the preparation of the mixture of filler and / or the walls of the capsules or spheres object of those procedures and, making natural truffle act.

There is no known capsule or sphere whose filler material is the mixture according to the description of this patent application and, so that its color, smell, aroma, taste and taste and other characters are due or are affected by direct action of the natural truffle (fresh or not, lyophilized or not, crushed or not, crushed or not, carried in spores or not, rolled or not, chopped or not, or even taken to a liquid state or next to the liquid or not) directly and / or dissolved and / or mixed in water or any other substance.

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It is also not known any capsule wall or sphere that its color, its smell, its aroma, taste and taste and other characters of it are due or are affected by the direct action of the natural truffle (fresh or not, lyophilized or not , crushed or not, crushed or not, carried in spores or not, laminated or not, chopped or not, or even brought to the liquid or near the liquid or not) directly and / or dissolved and / or mixed in water or in any other substance

There is no known sphere or capsule that both its filling material and its walls have been subjected to the direct action of natural truffle in the manner described above.

Explanation of the invention

The object of the invention are spheres or capsules, especially soft gelatin or other soft substances, whose filler material is the mixture of food and / or meals and / or beverages and / or other products used in gastronomy and / or chemical conservation products or of interest with natural truffle. The walls of said spheres or capsules are also the subject of this patent application and, on which natural truffles are made (fresh or not, lyophilized or not, crushed or not, crushed or not, carried in spores or not, crushed or not, laminated or not, chopped or not, or even brought to a liquid state or near the liquid or not) directly and / or dissolved and / or mixed in water or any other substance.

The spheres or capsules are receptacles of different compositions, shapes and sizes and can be filled.

The filling material of said spheres or capsules will be a mixture of food and / or food and / or beverages and / or other products used in gastronomy and / or other chemical products of conservation or interest with natural truffle. The mixture is made by dissolving and / or suspending and / or crushing and / or mixing, and / or injecting and / or inoculating natural truffle (fresh or not, lyophilized or not, crushed or not, carried in spores or not, crushed or not , laminated or not, chopped or not, or even brought to a liquid or near the liquid state or not) directly and / or dissolved and / or mixed in water (pure or not, or resulting from the washing of the truffle) or in any other substance. The proportion of natural truffle dissolved, suspended, mixed, injected or inoculated will be from 0.0001 to 50% of the mass and / or volume of the rest of the filling mixture of the capsules or spheres; according to previous specifications.

Foods that can be mixed with natural truffles and to be encapsulated or spherified are meat, fish, seafood, vegetables, cold cuts, sausages, legumes, pasta, rice, nuts, fruits or any other food that is edible; both fresh and smoked, dried, fried, roasted, boiled, cooked, semi-processed, processed or cooked, in a solid, viscous, pasty state and / or brought to a liquid or almost liquid state.

Meals that can be mixed with natural truffles to be encapsulated or spherified are the mixture of 1 or more foods subjected to a physical or chemical process, or both: for example, cooking, fermentation and others.

Drinks that can be mixed with natural truffle and to be encapsulated or spherified are water (pure or not), wines, beers, ciders, champagnes, soft drinks or other beverages, including alcoholic such as brandy, conac, whiskey, gin, Ron, Anls, Vodka and others.

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Other products used in gastronomy that can be mixed with natural truffles and to be encapsulated or spherified are olive oils, virgin or extra virgin olive oils, sunflower oils, soy oils, other types of oils, vinegar, salts, sugars, condiments and any other product used in gastronomy, cooking or food.

Other elements and / or compounds and / or chemical products of conservation or interest likely to be mixed with natural truffle and to be encapsulated or spherical are any of those commonly used in the food, agri-food, gastronomy or kitchen industry such as preservatives, additives and others.

The above mixtures, before and / or after making the natural truffle work, will undergo or not undergo a cooking procedure at a temperature of 1 ° C or more up to 500 ° C and for a time of 0.1 s or more up to 240 h / o, to a cooling or frozen process at a temperature of 0 ° C or less up to -500 ° C and for a time of 0.1 s up to 240 h.

From the above mixtures, the natural truffle that has acted by casting or other separation procedures can be separated or not, in whole or in part.

Also on the walls of the spheres or capsules object of this patent application, especially soft gelatin or other soft substances, natural truffles can be made (fresh or not, lyophilized or not, crushed to spores or not, crushed or not, laminated or not, chopped or not, or even brought to a liquid state or near the liquid or not) directly and / or dissolved and / or mixed in water or any other substance. On the mixture of substances that will constitute the walls of the capsules dissolves, suspends, mixes, injects or inoculates natural truffle according to previous forms. The proportion of natural truffle dissolved, suspended, mixed, injected or inoculated will be from 0.0001 to 50% of the mass and / or volume of the material or mixture that will constitute the walls of the capsules or spheres.

Natural truffles can be operated according to the above procedures separately and also at the same time both on the filler material and on the wall of the capsules or spheres object of the present patent application.

When talking about truffle, it is understood in any of its varieties (Tuber Melanosporum, Tuber Megnatum, Tuber Aestivum, Tuber Uncinatum, Tuber Mesenterium, Tuber Borchii, Tuber Macrospurum, Tuber lndicum, desert truffle and others).

The capsules or spheres that result from the application of the content in this patent application resemble, in its form and exquisiteness, caviar and so on! For example (although there are more, as many as food, meals, drinks, preparations or products used in gastronomy and cooking) we will have truffled wine caviar, truffled sangrla caviar, truffled water caviar, truffled oil caviar, truffled caviar caviar, truffled beer caviar, truffled conac caviar, truffled cider caviar, truffled vermouth caviar, truffled bitter caviar, truffled caviar caviar, lemonade caviar, orange, cola or other truffled soft drinks, truffled port caviar, brandy caviar truffled, truffled tequila caviar, truffled pacharan caviar, truffled pomace caviar truffled sherry caviar, truffled brandy caviar, truffled whiskey caviar, truffled other alcoholic beverages, truffled herbal liquor caviar, other liquor caviar or truffle drinks, truffled tea caviar, truffled chamomile caviar, other truffled infusion caviar, truffled veal caviar, truffled kid's caviar, truffled goose caviar, p caviar truffle aloma, truffle ostrich caviar, truffled cat or dog caviar, caviar de

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truffled camel, truffled llama caviar, truffled javiar caviar, truffled deer caviar, truffled lamb caviar, truffled chicken caviar, truffled chicken caviar, truffled egg caviar, truffled pork caviar, truffled turkey caviar, truffled rabbit, truffled horse caviar, donkey caviar or truffle mule, kangaroo caviar, truffled cow caviar, truffled bull caviar, truffled deer caviar, truffled roe deer caviar, truffled partridge caviar, truffled quail caviar, caviar of truffled faisan, truffled goose caviar, truffled animal caviar, truffled ox caviar, truffled other animal meats, truffle hake caviar, truffled octopus caviar, truffled bonito caviar, truffled anchovy caviar, truffled ventresca caviar, truffled salmon caviar, truffled sardine caviar, truffled mussel caviar, truffled cockles caviar, truffled shark caviar, truffled whale caviar, truffled cod caviar, truffle bacaladilla caviar, truffle gilthead caviar, truffled sea bass caviar, truffled sole caviar, truffled turbot caviar, truffled emperor caviar, truffle truffle caviar, mullet caviar, truffled, truffled monkfish caviar, truffled sea bream caviar , truffled monkfish caviar, truffled mackerel caviar, truffled anchovy caviar, green caviar! truffled, truffled herring caviar, truffled sturgeon caviar, truffled crab caviar truffled horse mackerel caviar, truffled haddock digging, truffled rounded caviar, truffled swordfish caviar, truffled other fish caviar, truffled seaweed caviar, Truffled lichens, truffled plankton digging, caviar from other marine plants or from the truffled curls, truffled shrimp caviar, truffled squid caviar, truffled cuttlefish caviar, truffled pickle caviar, truffled carabiner caviar, truffled shrimp caviar, caviar of truffled lobster, truffled oyster caviar, truffled crab caviar, truffled clam caviar, truffled razor caviar, truffled necoras caviar, truffled other seafood caviar, truffled potato caviar, truffled chickpea caviar, truffled lentil caviar, truffled pea caviar, truffled bean caviar, other truffle legumes caviar, truffle pumpkin caviar, truffled zucchini caviar, tru leek caviar fados, truffled asparagus caviar, truffled tomatoes caviar, truffled peppers caviar, truffled cucumber caviar, truffled carrot caviar, truffled onion caviar, truffled basil caviar, truffled garlic caviar, truffled chili caviar, eggplant caviar truffle, truffled artichoke caviar, truffled chard caviar, truffled chard caviar, truffle green bean caviar, truffled borage caviar, truffled green bean caviar, truffle chicory caviar, truffle broccoli caviar, truffle cabbage caviar, caviar of cauliflower, truffled turnip caviar, truffled radish caviar, truffled Lombard caviar, truffle escarole caviar, truffled lettuce caviar, truffled pea caviar, truffled bean caviar, truffled nut caviar, truffled mushroom caviar, Truffled celery, truffled cabbage caviar, truffled malted caviar, truffled celery caviar, truffled endive caviar, truffled spinach caviar, truffled parsley caviar, caviar of truffle beet, truffled watercress caviar, truffled Lombard caviar, truffle other vegetable caviar, truffled rice caviar, truffled pasta caviar, truffled fideua caviar, truffle risotto caviar truffled apple caviar, truffled strawberry caviar , truffled pears caviar, truffled orange dig, truffled tangerine caviar, truffled pine caviar, truffled melon caviar, truffled sandla caviar, truffled peach caviar, truffled cherry caviar, truffled grapefruit caviar, truffled kiwi caviar , truffled blueberry caviar, truffled raspberry caviar, truffle blackcurrant caviar, truffled blackberry caviar, truffled lemon caviar, truffled grapefruit caviar, truffled avocado caviar, truffled cherimoya caviar, truffled dates caviar, truffled coconut caviar , truffled mango caviar, truffled papaya caviar, truffled banana caviar, truffled apricot caviar, truffled plum caviar, truffled pomegranate caviar, lime caviar truffled, truffled passion fruit caviar, truffled blackberry caviar, truffled papaya caviar, truffled kaki caviar, truffled nectarine caviar, truffled grape caviar, truffled grape caviar, truffled fennel caviar, truffled mango caviar, other caviar truffled fruits, macedonian truffled fruit caviar, truffled olive caviar, truffled black olive caviar, truffle almond caviar, caviar

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of walnuts, truffled fig caviar, truffled chestnut caviar, truffled pinion caviar, truffled pistachio caviar, truffled peanut caviar, truffled hazelnut caviar, truffled other nut caviar, truffled bread caviar, truffled choped caviar, truffle chistorra caviar, truffle butifarra caviar, truffle bologna caviar, truffled cooked ham caviar, my truffled room caviar, truffled sobrasada caviar, truffled ham caviar, truffle cheese caviar, longaniza caviar, truffle chorizo caviar , truffled salchichon caviar, other sausage cakes or truffled cold cuts, truffled turtle caviar, truffled galapago caviar, truffled iguana caviar, truffled lizard caviar, truffled lizard caviar, truffled caviar caviar, truffled crocodile caviar, caviar of truffled flies, truffled lice caviar, truffled bed bugs, truffled butterfly caviar, truffled wasps caviar, truffled bees caviar, scarab caviar truffled garlic, truffled termite caviar, truffled dragonfly caviar, truffled caviar, truffled toad caviar truffled frog caviar, other amphibious caviar, reptiles or truffled insects such as snake, snake, ants and more, caviar pate truffled, truffled chocolate caviar, truffled honey caviar, cereal cakes or truffled cereals, digging truffled flour, truffled saffron caviar, truffled cinnamon caviar, truffled alioli caviar, truffled jelly caviar, truffled ketchup caviar, truffled mayonnaise caviar, truffled mustard caviar, truffle laurel caviar, truffled yeast caviar, truffled oregano caviar, truffled paprika caviar, truffled pepper caviar, truffled vanilla caviar, other truffle spice caviar, truffled vinegar caviar , mushroom caviar or truffled mushrooms, truffle jam caviar, truffle flower caviar, truffle vegetable leaf caviar, truffled tuber caviar, fruit or fruit juice caviar truffles, caviar from other products used for gastronomy, in the food or agro-food industry such as preservatives, additives and / or dyes and, caviar from combinations of two or more fresh, smoked, dried, fried, boiled, cooked, semi -processed or elaborated such as truffled paella caviar, truffled cooked caviar, truffled stew caviar, truffled ranch caviar, truffled roasted caviar, truffled fried caviar, truffled tortilla caviar, truffled sauces caviar, truffled caviar , truffled caviar, truffled caviar and other truffled food preparations, truffled foods, truffled drinks or truffled liquids

Claims (8)

5 10 fifteen twenty 25 30 35 40 1. Procedure of encapsulation or spherification of food and / or foods and / or beverages and / or liquids characterized in that natural truffle is actuated on the filling material and / or walls of said capsules or spheres. 2. Encapsulation or spherification process according to claim 1, characterized in that the filling material of the spheres or capsules is a mixture of food and / or foods and / or beverages and other products used in gastronomy and / or other chemical products of conservation or interest with natural truffle. 3. Method according to claim 1 to 2, characterized in that natural truffles are made on the filling material and / or walls of the spheres or capsules (fresh or not, lyophilized or not, crushed or not, crushed or not, taken to spores or no, laminated or not, chopped or not, or even taken to a liquid state or next to the liquid or not) directly and / or dissolved and / or mixed in water or any other substance. 4. Method according to claim 1 to 3 characterized in that the natural truffle actuation is done by dissolving and / or suspending and / or crushing and / or mixing, and / or injecting and / or inoculating natural truffle into the filling material of the spheres or capsules, and / or in the mixture of substances that will constitute the walls of the capsules or spheres. 5. Procedure of claims 1 to 4, characterized in that a proportion of natural truffle dissolved, suspended, mixed, injected or inoculated will be from 0.0001 to 50% of the mass and / or volume of filling mixture of the spheres or capsules and / or, from 0.0001 to 50% of the mass or volume of the material or the mixture of substances that will constitute the walls of said spheres or capsules. 6. Encapsulation or spherification process according to claims 1 to 5, characterized in that the filling material of the spheres or capsules, before and / or after acting on the natural truffle, is subjected or not to a cooking process, at a temperature from 1 ° C or more up to 500 ° C and for a time of 0.1 s or more up to 240 hours and / or a cooling or freezing process, at a temperature of 0 ° C or less up to -500 ° C and for a time from 0.1 s to 240 h. 7. Method according to claims 1 to 6, characterized in that the natural truffle that has acted in the filling material or on the walls of the capsules or spheres is separated or not; by casting or other separation techniques. 8. Products prepared according to the procedure of claims 1 to 6, characterized in that they constitute spheres or capsules of truffled foods, truffled foods, truffled drinks or other truffled liquids.