ES2646238B1 - 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 conservation chemicals and / or interest with natural fruit. - Google Patents

Abstract

Truffle 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 and, the filling material of the spheres or capsules being a mixture of food 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.

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 conservation chemicals and / or interest with natural truffle.

Technical 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 ancient technique (patented in 1946 by Peschardt, WJM," Manufacture of artificial edible cherries. "US Pa. 2,403,547) for the elaboration 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 has been used since the 90's in haute cuisine in the preparation of various foods (usually liquids) such as wines, fruit or vegetable juices, etc. In this way, apple caviar (apple juice) can be obtained , 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 such as simple or complex coacervation and entrapment in liposomes or chemicals) 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 production of truffle spheres", No. P0525725 on "soft capsule manufacturing ice cream", No. P0435966 on "procedure for preparing alginate dispensable reaction products", 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, acting natural truffle.

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 the direct action of the natural truffle (fresh or not, lyophilized or not, crushed or not, crushed or not, taken to spores or not, rolled or not, chopped or not, or even taken to a liquid state or close 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 the same must 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 filler 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 food and / or beverages and / or other products used in gastronomy and / or conservation chemicals 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 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.

The spheres or capsules are receptacles of different compositions, shapes and sizes and, capable of being 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 conservation chemicals or of 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 taken to a liquid state or close to the liquid 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.

The 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 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 taken 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 truffles and to be encapsulated or spherified are water (pure or not), wines, beers, ciders, champagnes, soft drinks or other beverages, including alcohol, such as brandy, cognac, whiskey, gin, Rum, anise, 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 that can be mixed with natural truffle and to be encapsulated or spherical are any of those commonly used in the food, agri-food, gastronomic or kitchen industry such as preservatives, additives and others.

The above mixtures, before and / or after making the natural truffle work, will be subjected or not to 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 until 240 h and / or, 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 processes can be separated or not, all 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 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. The natural truffle dissolves, suspends, mixes, injects or inoculates natural truffles according to previous forms on the mixture of substances that are going to constitute the capsule walls. 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 of the mixture that will constitute the walls of the capsules or spheres.

Natural truffles can be operated according to the above procedures separately and, 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, the 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 would have truffled wine caviar, truffled sangria caviar, truffled water caviar, truffled oil caviar, truffled caviar caviar, truffled beer caviar, truffled cognac caviar, truffled cider caviar, truffled vermouth caviar, caviar from bitter truffled, truffled caviar caviar, lemonade caviar, orange, cola or other truffled soft drinks, truffled port caviar, truffled brandy caviar, truffled tequila caviar, truffled paviar caviar, truffled pomace caviar, truffled sherry caviar, Truffled brandy caviar, truffled whiskey caviar, other truffle alcoholic beverages, truffle herbal liquor caviar, other liquor or truffle drinks, truffle tea caviar fado, truffled chamomile caviar, other truffled infusion caviar, truffled veal caviar, truffled kid caviar, truffled goose caviar, truffled pigeon caviar, truffled ostrich caviar, truffled cat or dog caviar,

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Truffled camel, truffled llama caviar, truffled wild boar 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 or truffle mule caviar, kangaroo caviar, truffled cow caviar, truffled bull caviar, truffled deer caviar, truffled roe deer caviar, truffled partridge caviar, truffled quail caviar, caviar of truffled pheasant, truffled goose caviar, truffled animal viscera caviar, truffled ox caviar, other animal meats or truffled caviar, truffled 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 dig, truffled shark caviar, truffled whale caviar, tr cod cod caviar ufado, truffled bacaladilla caviar, truffled sea bream caviar, truffled sea bass caviar, truffled sole caviar, truffled turbot caviar, truffled emperor caviar, truffled truffle caviar, mullet caviar, truffled, truffled monkfish caviar, truffled sea bream, 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 dig, 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 rivers, 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 crawfish caviar, truffled other seafood caviar, truffled potato caviar, truffled chickpea caviar, truffled lentil caviar, truffled pea caviar, truffle bean caviar, other truffle legumes caviar, truffle pumpkin caviar, truffled zucchini caviar, puer caviar truffled ros, truffled asparagus caviar, truffled tomato caviar, truffled peppers caviar, truffled cucumber caviar, truffled carrot caviar, truffled onion caviar, truffled basil caviar, truffled garlic caviar, truffled chili caviar, truffled eggplant, truffled artichoke caviar, truffled chard caviar, truffled chard caviar, truffled green bean caviar, truffled borage caviar, truffled green bean caviar, truffled chicory caviar, truffled broccoli caviar, truffle cabbage caviar Cauliflower Caviar, 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, Caviar of truffled celery, truffled cabbage caviar, truffled corn caviar, truffled celery caviar, truffled endive caviar, truffled spinach caviar, tru parsley caviar fado, truffled beet caviar, truffled watercress caviar, truffled Lombard caviar, other vegetable truffle caviar, truffled rice caviar, truffled pasta caviar, truffled caviar, truffled risotto caviar truffled apple caviar, caviar of truffled strawberries, truffled pears caviar, truffled orange dig, truffled tangerine caviar, truffled pineapple caviar, truffled melon caviar, truffled watermelon caviar, truffled peach caviar, truffled cherry caviar, truffled grapefruit caviar, caviar of truffled kiwi, truffled blueberry caviar, truffled raspberry caviar, truffle currant caviar, truffled blackberry caviar, truffled lemon caviar, truffled grapefruit caviar, truffled avocado caviar, truffled cherimoya caviar, truffled dates caviar, truffled caviar of truffled coconut, truffled mango caviar, truffled papaya caviar, truffled banana caviar, truffled apricot caviar, truffled plum caviar, pomegranate caviar tr Ufada, truffled lime caviar, truffled passion fruit caviar, truffled blackberry caviar, truffled papaya caviar, truffled kaki caviar, truffled nectarine caviar, truffled loquat caviar, truffled grape caviar, truffled fennel caviar, mango caviar truffled, other truffled fruit caviar, truffled fruit salad, caviar of truffled olives, truffled black olive caviar, truffle almond caviar, caviar

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of walnuts, truffled fig caviar, truffled chestnut caviar, truffled pine nut caviar, truffled pistachio caviar, truffled peanut caviar, truffled hazelnut caviar, truffled nut caviar, truffled caviar, truffled caviar 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 sausage caviar, other sausage cakes or truffled cold meats, truffle turtle caviar, truffled galapago caviar, truffled iguana caviar, truffled lizard caviar, truffled lizard caviar, truffled alligator caviar, truffled alligator caviar, of truffled flies, truffled lice caviar, truffled bed bugs, truffled butterfly caviar, truffled wasps caviar, truffled bees caviar, d caviar e truffled beetles, truffle termite caviar, truffle dragonfly caviar, truffled caviar caviar, truffled toad caviar truffle frog caviar, other amphibian caviar, reptiles or truffled insects such as snake, snake, ants and more, caviar of truffled pate, truffled chocolate caviar, truffled honey caviar, cereal caviar or truffled cereals, truffle flour digging, truffled saffron caviar, truffled cinnamon caviar, truffled alioli caviar, truffled jello 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, truffle vanilla caviar, other truffled caviar, vinegar caviar truffled, mushroom caviar or truffle mushrooms, truffle jam caviar, truffle flower caviar, truffled vegetable leaf caviar, truffled tuber caviar, zum caviar or of truffled fruit or fruits, caviar of other products used for gastronomy, in the food or agri-food industry such as preservatives, additives and / or dyes and, caviar of combinations of two or more previous fresh, smoked, dried, fried products, boiled, cooked, semi-processed or processed such as truffle paella caviar, truffled cooked caviar, truffled stew caviar, truffled ranch caviar, truffled roasted caviar, truffled fried caviar, truffle tortilla caviar, truffled sauces caviar , truffled caviar, truffled caviar, truffled poached caviar and other truffled food preparations, truffled foods, truffled drinks or truffled liquids

Claims (8)

5 10 fifteen twenty 25 30 35 40 ES 2 646 238 A1 1. Procedure of encapsulation or spherification of food and / or foods and / or drinks 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 preservatives or interest with natural truffle. 3. Method according to claim 1 to 2, characterized in that natural truffles (fresh or not, lyophilized or not, crushed or not, crushed or not, crushed or not, carried into spores or are carried out on the filling material and / or walls of the spheres or capsules) 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 action of natural truffle 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 the proportion of dissolved, suspended, mixed, injected or inoculated natural truffle 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 the natural truffle is actuated, 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 240h and / or to a cooling or freezing process, at a temperature of 0 ° C or less up to -500 ° C and during a time from 0.1 s to 240 h. 7. Method according to claims 1 to 6, characterized in that the natural truffle which 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 by constituting spheres or capsules of truffled foods, truffled foods, truffled beverages or other truffled liquids.