ES2681068B2 - Sherry vinegar dressing flavored with seaweed of estuary and obtaining procedure - Google Patents

Description

DESCRIPTION

JEREZ VINEGAR DRESSING AROMATIZED WITH STEROX ALGAE AND PROCESSING OF OBTAINING.

SECTOR OF THE TECHNIQUE.

The scientific area to which the invention corresponds is the area of food technology, and the industrial sector of application is the agri-food, and more specifically in the companies dedicated to the production of vinegars or companies dedicated to the collection, cultivation and transformation of macroalgae or marine products in general.

STATE OF THE ART.

The invention of the dressing of sherry vinegar flavored with seaweed of estero, is an innovative product resulting from the maceration of sherry vinegar, with the algae of the estuaries of the Natural Park of the Bay of Cádiz. Next, e! state of the art with respect to the proposed invention.

The vinegars covered by the Denomination of Origin «Vinagre de Jerez» are obtained exclusively from the acetic fermentation of wines from the Palomino, Pedro Ximénez and Moscatel grape varieties grown in e! Marco de Jerez, assigned to the Denominations of Origin "Jerez-Xérés-Sherry" and "Manzanilla-Sanlúcar de Barrameda", The wines are partially acetified in tanks and then finish the fermentation in the oak barrels or boots where their aging begins in parallel or aging through the traditional system of soleras and criaderas (Palacios et al, 2002; Callejón et al, 2008). During aging, vinegar acquires complexity and great concentration, developing very intense and characteristic aromatic wine nuances (Callejón et al, 2010). There are three types of sherry vinegar according to the aging time: "vinagre de Jerez" (minimum 6 months), "reserva" (minimum 2 years), and "gran reserva" (minimum 10 years) (Parrilla et al, 1999; Callejón et al, 2008).

Sherry vinegar is considered today one of the jewels of universal gastronomy, widely used in both traditional and avant-garde cuisine (Solieri and Giudici, 2009). Due to its high aromatic intensity, it enhances the flavors, providing a host of new nuances. In addition, its degree of acidity gives it an extraordinary capacity to enhance the taste of food, which makes it a perfect substitute for salt, ideal for making tastier and healthier dishes. It is essential for the preparation of vinaigrettes, macerations or marinated; for the preparation of cold sauces such as mayonnaise and mustard; or hot sauces, prepared with reduction. It can also be the fundamental ingredient of the most varied ice creams and desserts, or in citrus fruits and chocolates. It has therefore a wide range of possibilities that highlights the enormous potential of Sherry vinegar.

However, this potential of Sherry vinegar makes the combination with other products sometimes limited and difficult and today there are not many registered patents for product formulations with sherry vinegar. There are formulations of dressing with vinegar where they are used mainly vegetables, fruits or spices such as cesar dressing with mustard (Ruhl, 2002), the carrot dressing (Aiguo, 2015) or the dressing with blackberry (Woo and Kyung, 2014), but none of them includes sherry vinegar as an ingredient. There are commercially available syrups or sherry vinegar sauces to Pedro Ximénez, with arrope and other combinations, but in no case do they use algae as raw materials for the dressing.

With respect to algae, at least 200 species of them are currently used throughout the world as food (Fleurence, 1999). Algae are traditionally consumed mostly in Asian countries as sea vegetables, constituting at least 25% of their usual diet because they are highly nutritious and easy to acquire (Fleurence, 1999; Wells et al., 2016). Macroalgae production is usually focused on brown species such as Kombu, Wakame, Hijiki and Nori, marketed in China, Japan and Korea. In recent years, the interest and consumption of macroalgae begins to increase in less traditional countries such as Chile, Brazil, Mexico, France, Germany and Spain, which has helped to boost their collection and cultivation. The world production exceeds 2,500,000 tons of dry weight and the total consumption of raw materials amounts to 150,000 tons (FAO, 2014).

The nutritional composition of macroalgae has been widely studied (Aguilera-Morales et al., 2005, Ortiz et al., 2006, Dawczynski et al., 2007, Gómez-Ordoñez, 2010), being strongly influenced by the species, the origin (Aguilera-Morales et al., 2005, Subba et al., 2007, Besada et al., 2009), the habitat, the growth stage, the season and above all the environmental conditions of the collection area (Norziah and Ching, 2000). The abundance, diversity and commercial value confers to the macroalgae a high number of applications either as raw material, food or source of phycocolloids (alginates, carrageenans and agar) for the food industry, as well as in the creation of new foods and nutritional complements for its application in gastronomy (Mouritsen et al., 2013; Perez-Lloréns et al., 2016). In addition, nowadays, the enormous variety of marine algae and the search for healthy diets and organic products have made them a key exponent of the food of the nearest future (Mouritsen et al., 2013).

The excellent sensory properties presented by macroalgae have given rise to the development of new products that have been patented as a flavored extract of algae (Xu Zhenghong et al., 2015), various sauces (Huicheng, et al., 2014; Jian, 2014; Hong, 2016) or a mousse made with estuary algae (Palacios et al., 2013).

With respect to! state of the art formulations of products where vinegar and algae are used, it is only necessary to point out the existence of a patented drink rich in vitamin D (Dongsheng et al., 2015) that is elaborated from the alcoholic and acetic fermentation of the juice of pumpkin with crushed brown seaweed. In the cited invention, the pumpkin juice together with the brown seaweed is subjected to an alcoholic and acetic fermentation, obtaining the beverage after a sterilizing filtration. Therefore, this product differs significantly from the one requested and establishes novelty in the following aspects:

1st raw materials used in the elaboration, pumpkin juice and brown algae. In our case we use sherry vinegar and green or red seaweed of estuary.

2nd the type of product obtained, in the case of the patent CN105154310 (A) (Dongsheng et al., 2015) is a drink, and in our case it is a seasoning or a food seasoning.

3rd the procedure of the patent CN105154310 (A) (Dongsheng et al., 2015) jointly contemplates the fermentation and maceration of the algae. In our requested patent a maceration of the finished products (both vinegar and lyophilized algae) is performed using the ultrasonic technique to facilitate and enhance the extraction of aromatic compounds.

Bibliographic references:

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3. Besada, V., Andrade, J.M., Schultze, F., Gonzalez, J.J., 2009. Heavy metal in edible seaweeds commercialized for human. J. Marine Syst. 75, 305-313.

4. Alley, R. M., Morales, M. L., Silva-Ferreira, A. C., Troncoso, A.M., 2008. Defining the typical aroma of sherry vinegar: Sensory an Chemical approach. J. Agrie. Food Chem. 56, 8086-8095.

5. Alley, R. M., Torija, M. J., Mas, A., Morales, M. L., Troncoso A.M., 2010. Changes of volatile compounds in wine during their elaboration in barréis made from different woods. Food Chem. 120, 2, 561-571.

6. Dawczynski, C., Schubert, R., Jahreis, G., 2007. Amino acids, fatty acids and dietary fiber in edible seaweed producís. Food Chem., 103, 891-899.

Dongsheng, L., Yong, H., Chao, W., Ning, X., Mengzhou, Z., Yonggang, Q., Yong, S., Cheng, L., Zhong, L., Cao, Z., Hua, J., Shigui, Ch., 2015. Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D. Patent CN105154310.

FAO, 2014. The state of fisheries and aquaculture in 2014. FAO, Rome. Fleurence, J., 1999. Seaweed protelns: biochemical, nutritional aspects and potential uses. Trends n Food Science & Technology., 10, 1, 25 28.

Gómez-Ordóñez, E., Jiménez-Escrig, A., Rupérez, P., 2010. Dietary fiber and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res. Int. 43, 2289-2294.

Hong, X., 2016. Laver sauce product and Processing method thereof. Patent CN105685860 (A).

Huicheng, Y., Ruixue, L., Miaofei, L., Yufang, Z., Guangming, Z., 2014. Seaweed-fishbone composited seafood sauce and preparation method thereof. Patent CN104055058.

Jian.W., 2014. Bean curd beef sauce and preparation method thereof. Patent CN103948007 (A).

Mouritsen, O.G., 2013. Seaweeds: edible, available and sustainable. The University of Chicago Press. Chicago

Norziah, M.H., Ching, C.Y., 2000. Nutritional composition of edible seaweed Gracilaria changgi. Food Chem. 6869-76.

Ortiz, J., Romero, N., Robert, P., Aray, J., Lopez-Hernandez, J., Bozzo, C., Navarrete, E., Osorio, A., Rios, A., 2006. Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea Antarctica. Food Chem, 99, 98-104.

Palacios V., Roldán, A.M., Sánchez-García J., Amores A., 2013. Mouse of fresh algae. Patent P201200405.

Palacios, V., Valcárcel, M., Caro, I., Perez, L., 2002. Chemical and biochemical transformations during the industrial process of Sherry vinegar aging. J. Agrie. Food Chem. 50, 4221-4225.

19. Parrilla, M, C. G., Heredia, F. J., Troncoso, A.M., 1999. Sherry wine vinegars: phenolic composition changes during agtng. Food Res. Int.

32, 433-440.

20. Pérez-Lloréns J.L., Hernández I., Vergara J.J., Brun F.G., León, A., 2016. Does algae eat? A journey through Biology, History, curiosities and gastronomy. Editorial UCA.

21. Ruhl, J. M., 2002. Caesar salad dressing. Patent US6475549.

22. Solieri, M., Giudici, P., 2009. Vinegars of the world. Springer.

23. Subba, P.V., Mantri, V.A., Ganesan, K., 2007. Mineral composition of edible seaweed Porphyra vietnemensis. Food Chem. 102, 215-218.

24. Wells, ML, Potin, P., Craigie, JS, Raven, JA, Merchant, SS, Helliwell, KE, Smith, AG, Camire, ME, Brawley, SH, 2016. Algae as nutritional and functional food sources: revisting our understanding. Journal of Applied Phycology. DOI 10.1007 / s10811-016-0974-5.

25. Woo, K., Kyung, J., 2014. Salad dressing mulberry and method for preparing the same. Patent KR20140083507

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DESCRIPTION OF THE INVENTION

Sherry vinegar dressing flavored with seaweed that is obtained through a controlled and assisted maceration process by agitation and ultrasound. The product is obtained by a maceration of algae of genus Ulva (green algae) or Gracilaria (red algae) in reserve sherry vinegar for 24 - 48 hours, at a temperature of 20-25 ° C with agitation and timely application of ultrasound

It is an innovative product that presents very novel sensory qualities, where the acidity, freshness and the aromatic and gustatory power of the sherry vinegar are combined with the marine, iodized and mineral notes of the algae. Its sensory qualities make it ideal as a dressing to enhance the marine character of vinaigrettes, mayonnaise and also for its direct application in salads, vegetables and pasta. The use of algae as an additive in the manufacturing process provides an improvement in the nutritional and healthy qualities of the dressing, integrating as a product within the characteristic patterns of the Mediterranean diet.

There is currently no product registered within the type of seasoning or condiment that is formulated from sherry vinegar and seaweed as an additive. For the preparation of this product, the following basic raw materials are used: sherry vinegar "reserva" with at least 2 years of aging in oak barrels and lyophilized marshes (green and red).

MODE FOR CARRYING OUT THE INVENTION

For the preparation of the dressing formulation of sherry vinegar flavored with estuarine algae, the following are used as basic raw materials: reserve sherry vinegar with an old age between 2 and 10 years and an average acidity of 8.5-9% from a solera, and algae of the genus Ulva (green algae) or Gracilaria (red algae) harvested in the estuaries of the Bay of Cádiz. Two types of vinegar dressing are established according to the alga used: dressing of sherry vinegar flavored with green algae or red algae.

The preparation process of the dressing requires the following equipment:

- A tank of open AISI 316 L stainless steel of variable capacity equipped with a paddle stirrer with a frequency of 250 to 300 rpm to keep the algae in suspension during the maceration. The tank must be equipped with a system to control the temperature around 20-25 ° C.

- An auxiliary ultrasonic homogenizer equipment with direct immersion tip in the mash that produces frequency waves from 20 kHz to 130 W, sized for the production volume, whose mission is to facilitate the extraction of the aromatic compounds during the maceration process.

- A filter of filter plates in depth of cellulose and diatoms with a nominal pore size of 15 pm.

The obtaining procedure comprises the following steps:

a) Addition of Ulva (green algae) or Gracilaria (red algae) lyophilized and ground in a proportion of 2-3% (w / v) in sherry vinegar.

b) Maceration with the algae for 24-48 hours at a temperature between 20-25 ° C using agitation and ultrasonic pulses of 5 min / h at a frequency of 20 kHz.

c) Sedimentation of the algae by decantation in a time comprised between 1 to 3 hours and subsequent separation of the liquid fraction.

d) Filtration of the liquid fraction by filtering plates in depth of cellulose and diatoms of 15 pm of nominal pore size for the clarification and polishing of the product before proceeding to its packaging.

INDUSTRIAL APPLICATION

The invention is susceptible to direct industrial application by companies in the vinegar sector, such as those dedicated to the cultivation, collection and transformation of algae.

Claims (2)

1. Sherry vinegar dressing flavored with seaweed, obtained by a process that includes the following stages: a) Addition of Ulva (green algae) or Gracilaría (red algae) lyophilized and ground in a proportion of 2-3% (w / v) in Sherry vinegar Reserve with an old age between 2 to 10 years and an acidity of 8, 5 to 9% from a hearth. b) laceration with the algae for 24-48 hours at a temperature between 20-25 ° C using agitation and ultrasonic pulses of 5 min / h at a frequency of 20 kHz. c) Sedimentation of the algae by decantation in a time comprised between 1 to 3 hours and subsequent separation of the liquid fraction. d) Filtration of the liquid fraction by filtering plates in depth of cellulose and diatoms of 15 pm of nominal pore size for the clarification and polishing of the product before proceeding to its packaging. 2. Installation for carrying out the process of obtaining sherry vinegar dressing flavored with seaweed of estuary, according to claim 1, comprising: a) Open AISI 316-L stainless steel tank equipped with paddle stirrer and a system for temperature control during the maceration process. b) Auxiliary equipment of ultrasonic homogenizer with a direct immersion tip in the mash that produces frequency waves from 20 kHz to 130 W, dimensioned to the production volume. c) Filtering filter plates in depth of cellulose and diatoms with a nominal pore size of 15 pm.